As I am sure I have stated by now, I love potatoes in all their beautiful forms. I also love how delicious they are when you incorporate roasted garlic, which are the most beautiful, golden, delicious, little nuggets in the whole world. Try out these roasted garlic mashed potatoes the next time you need a side dish. This recipe is a Hannah recipe, so the measurements aren’t precise, so use your judgment, be a chef.
Recently, one of my coworkers asked when I would be bringing in dessert again. I love bringing in my baking creations to share with my teammates and so since it was requested I thought it would be prime time to make something that screams “AUTUMN”. What stood out to me the most from this recipe from Eating Well was the gingersnap crust. I love gingersnaps and I was so excited to try it out rather than the boring and bland graham cracker crust. I have to say this is going to now be my go-to crust, and maybe even my new Thanksgiving pie!
8oz Gingersnap Cookies
1/4 TSP Salt, divided
3 TBSP Melted Butter
3 8oz Packages Reduced-Fat Cream Cheese, softened
1 1/2 Cups Granulated Sugar
15 oz Unseasoned Pumpkin Puree
1 TBSP Vanilla Extract
2 TSP Pumpkin Pie Spice (Nutmeg, Ginger, Cinnamon)
Let’s Get Bakin’
Preheat the oven to 325F
Coat a 9in springform pan with butter. Tightly wrap the outside of the pan with foil, making sure to cover the bottom and sides.
Grab a small sauce pan and fill with water, bring to a boil.
In a food processor or blender, pulse the gingersnap cookies and 1/8 TSP of salt. Once finely ground, drizzle in the butter and scrape down the sides as needed. Make sure all the crumbs are all softened. Press the mixture into the bottom of the pan and about 1/2in up the sides. Place in the freezer.
Clean the food processor/blender and then combine the cream cheese + sugar + eggs + 1/8 TSP Salt and blend well until smooth. Remove 1/4 cup of the batter and reserve. Add in the pumpkin + vanilla + pie spices to the remaining mixture and process until smooth.
Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a knife through the batters to swirl together.
Place the pan in a roasting pan [I used a baking sheet]. Pour in the boiling water to come up about 1in up the sides of the springform pan.
Bake the cheesebake until set around the edges but the center is slightly wiggly, about 1hr 30 min.
Remove from the oven and let the cheesecake cool in the wter bath for about 1hr.
Remove from the water bath and remove the foil, refridgerate for atleast 3 hours before serving.
It’s November, which means it’s time for hearty, soul-warming meals. This soup from Alison Roman gives you everything you need in a soup, the texture from the potatoes, the grassiness from the dill, and the creaminess from the sour cream, it’s perfect. I love the extra vinegar-iness as the finish for a little something special on the palate.
2 TBSP Olive Oil or Unsalted Butter
2 LBS Waxy Potatoes, fingerlings, sliced about 1/2″ thick
2 Leeks (the whole thing) chopped and rinsed well
Salt + pepper
6 Cups Vegetable Broth
1 Large Bunch of leafy greens, [kale, swiss chard, spinach] stems removed and torn into bite-sized pieces
1/4 Cup Sour Cream + more for serving
1 TSP White Wine Vinegar
4 Scallions, thinly sliced
1 Cup Dill, coarsely chopped
Let’s Get Cooking
Before getting started be sure to really WASH the leeks, a lot of sediment gets caught in the leaves and you want to make sure to get it all clean. Let the leeks sit in a bowl of water, while you are prepping the rest of the ingredients.
Heat the olive oil in a large, heavy bottom pot over MED-HIGH heat. Add in the potatoes + leeks + salt + pepper.
Stir occasionally until the leeks are bright green and have started to break down about 5-8 minutes. Add in water + bouillion/broth and bring to a simmer. Simmer until the potatoes have started to fall apart and the broth has reduced, about 30-40 minutes. Smoosh a few of the potatoes with a wooden spoon [or whatever] to thicken the soup a little more.
Add in your greens and stir them into the soup, wait about 3-5 minutes and allow them to wilt. Add in the sour cream + vinegar and let simmer for another minute. Season with more salt + pepper + more vinegar if you’d like!
Serve the soup in bowls and top with more sour cream + LOADS OF DILL + more black pepper. I also liked another dash of vinegar.
Serve with some crispy crunchy bread, optimal for dipping!
I first off want to clarify that this is Snoop Dog’s WIFE’s, Shante Broadus’s, mac and cheese recipe. I feel that is important to point out because she deserves all the credit here. The original recipe calls for 5 cups of extra sharp cheddar. Instead, I did half with Colby-jack but you do not have to! I bought fall-shaped noodles from ALDI so I was incredibly excited to make this. I have nothing more to say about this recipe other than you need to make it and the nutmeg is game-changing.
2 TSP Salt + more for the water
1lb Elbow macaroni, or cute fall shapes
2 Cups Whole Milk
1 Cup Heavy Cream
4 TBSP Unsalted Butter
2 1/2 Cups Shredded Extra Sharp Cheddar
2 1/2 Cups Shredded Colby Jack
1/4 Cup All-Purpose Flour
2/3 Cup Sour Cream
1 TSP Cracked Black Pepper
2 TSP Dry Mustard
1/2 TSP Ground Nutmeg
2 TSP Worchestershire Sauce
1/4 TSP Cayenne Pepper
Let’s Get Cooking
Preheat the oven to 400F. Lightly butter a 9×13 in baking dish.
Bring a large pot of water, heavily salted, to boil. Add in the macaroni and cook 1 minute less than the package instructions. Drain and set aside.
In a small saucepan over MED heat, combine the milk and cream and gently heat. Be careful not to boil.
While the milk heats, in a large skillet over MED heat, melt the butter. Sprinkle the flour and whisk constantly for 2-3 minutes. Gradually add in the warmed milk. Cook for 2 minutes whisking frequently or until thickened. Adjust the heat as needed so the milk does not boil.
Gradually add in half of the Colby jack and half the cheddar cheese. Whisk until fully incorporated and smooth. Add in the sour cream and whisk until smooth. Add in pepper + dry mustard + cayenne + Worcestershire sauce + nutmeg. Season with salt.
Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the buttered dish and top with the remaining cheese. Bake for 25-30 minutes or until golden and bubbly.
It’s September! Cozy meals are now on the menu and I am so stinkin’ excited. Hearty Chili’s, big pots of soup and stock it’s my favorite kind of food. Along with your chili, you need a little something extra to soak up all that goodness. In comes Snoop Dog’s cornbread muffins. To be honest I ate these warm with some honey on them and it’s really all you need. All I have to say is Snoop Dog knows what he is doing, check out his cookbook!
1 Cup All-Purpose Flour
2/3 Cups Yellow Cornmeal
1 1/2 TSP Baking Powder
1/2 TSP Salt
1/4 TSP Baking Soda
4 TBSP Unsalted Butter, @ room temp
1/4 Cup Sugar
2 Large Eggs
1/2 Cup Whole Milk
2/3 Cup Full-Fat Plain Yogurt/ Sour Cream [I used non-fat greek yogurt and they turned out amazing]
Let’s Get Bakin’
Preheat the oven to 425F and line the muffin tins with paper liners or butter them.
In a small bowl combine the flour + cornmeal + baking powder + baking soda + salt
In a larger bowl combine the butter + sugar and beat on medium speed until creamy. Add in the eggs and beat until blended – stir in the milk + sour cream/yogurt.
Slowly add the dry ingredients to the wet ingredients a little at a time. Mix on low or until just combined – the batter should be thick.
Spoon the batter unto the muffin tins about 3/4 full.
Bake for 16-18 minutes, rotating the pan halfway through. They should be golden-brown when done.
Serve warm with chili or honey or with whatever you want. Store in a ziplock bag or in the freezer for a few months.
I am not a corn-tortilla type of gal, but I needed them for one recipe so I had to make use of the rest of them. I found they make the PERFECT tortilla chips, as we all know. They are SOO easy to make at home that it’s ridiculous. Use for chips and dip, a more simplified nacho recipe, or this more ‘supreme’ nacho recipe. Either way, if it’s chips and cheese you can’t go wrong.
1 Chicken Breast
1 Chipotle in Adobo Sauce
1/2 Onion, Chopped
1 Jalapeño pepper, diced
2 TSP Chili Powder
1 TSP Cumin
1 Tomato, diced
1 Handful Fresh Cilantro, chopped
1/2 Onion, diced
1/2 Lime Juice, squeezed
4 TBSP Butter
2 TBSP Flour
1 Cup Whole Milk
2 1/2 Cups Sharp Cheddar Cheese
2 TBSP Chili Powder
1 TBSP Hot Sauce
4 Corn Tortillas
Let Get Cookin’
I am using my air-fryer but you can also use your oven. Either one you use you need to preheat it to 375F.
Cut your tortillas into quarters, should get about 16 individual chips.
If using the air fryer, do small batches of the chips. For the first batch, lightly drizzle olive oil and cook for 15 minutes, about 7 minutes in, and shake the basket. Cook for longer if needed, until crispy. Continue with the rest of the batches, but you will not need more oil. Salt when done
If cooking in the oven: lightly drizzle with olive oil, and cook for about 20-25 minutes or until crispy. Salt when done.
For the chicken: preheat the oven to 375F and line a baking sheet with parchment.
Season the chicken breast with salt + pepper + cumin + chili powder. Top with onions + peppers + chili. Drizzle with olive oil. Cook for 25 minutes. Once cooled, shred the chicken and chili with two forks.
While the chicken is cooking make the salsa and cheese sauce.
For the salsa: dice all of the ingredients and place into a small bowl. Add in the lime juice + salt and stir. Set aside.
For the cheese sauce: in a pot add in the butter and let melt. Then add in the flour and stir to combine. Once it’s made a paste, turn the heat on low and add in the milk. Continue to stir until combined. Once the rue is combined with the milk, add in the cheese one cup at a time. Remove from heat and continue to stir until all combined. Add in the hot sauce + chili powder + salt + pepper.
To build your nachos: start with chips + chicken + refried beans + cheese + salsa + lettuce + sour cream
Enjoy by yourself, or triple the batch and enjoy with friends for a football game.
This burger is created after I was torn between breakfast for dinner or a hamburger. I decided to combine them for the best of both worlds. The burger turned into an absolute monster, featuring avocado, a hashbrown patty, bacon, and a fried egg. I would not recommend this burger if you’re looking for a ‘light’ meal. I have no regrets about it, hell I’d serve it with a Bloody Mary if I could. This recipe is just for one, so modify it as needed if making for more!
Hamburger patty [ I made this from a pre-made patty my mom gave me, can always make your own from ground beef]
Half an Avocado, sliced
1 Hashbrown Patty
1 Slice of Bacon
1 Slice Cheddar Cheese
Salt & Pepper
Let’s Get Cooking
To get started, cook your hashbrown patty per your preference, I like to do it in the air fryer, but you can bake it in the oven as well. Cook per package directions. Cook your bacon in a pan to your desired doneness, I like mine a little bit chewy but to each their own. Remove the bacon from the pan and place cooked bacon on paper towels. Place the pan back on the stove as we will cook our patty using the same pan.
Form your patty, or if you are using a pre-made one, salt and pepper on both sides. Cook the patty to your desired doneness, I prefer med-rare, so about 6 minutes each side. Remove the burger from heat and fry your egg in the same pan. Add extra olive oil if needed.
Toast your buns and now it’s time to build.
Bottom bun + sliced avocado + hashbrown + bacon + burger + cheese + fried egg + top bun
I am on vacation in France right now so that is why I have been a little behind on my posting. However, passing all the Boulangeries, and smelling all the amazing baked goods has encouraged me to get this post out into the world. This recipe comes from the New York Times cookbook, again. These cookies are MASSIVE, due to the upped butter and the literal smashing of the cookie, you get these amazing ripples along the edges and an almost lacey finish.
2 Cups All Purpose Flour
1/2 TSP Baking Soda
3/4 TSP Saly
1/2 LB/ 2 Sticks Unsalted Bytter
1 1/2 Cups Sugar
1/4 Cup Packed Brown Sugar
1 Large Egg
1 1/2 TSP Vanilla Extract
2 TBSP Water
6oz Bittersweet Chocolate, chopped coarsley
Let’s Get Baking
Preheat the oven to 350F & line two baking sheets with parchment.
Whisk the flour + baking soda + salt together in a small bowl.
Place the butter in bowl of a stand mixer with a paddle attachment, and beat until creamy [you can do this by hand or with a hand mixer, just be sure to beat it until it is creamy]. Add in the sugar + brown sugar and beat until light and fluffy, about 2-3 minutes.
Add in the egg + vanilla + water and mix on low to combine. Add in the flour mixture on slow and be sure to not let the flour spray all around your kitchen like I did. Stir/mix in the chocolate chips and then you’re good to let the dough rest in the fridge for a few hours or even overnight.
Shape 4 cookies at a time, using the 1/3 cup. Place the cookies on the parchment-lined pan and place the pan in the freezer for about 15 minutes. Prepare the second tray and place in the fridge while the other one is baking.
Remove the first chilled pan from the oven and bake for 10 minutes. Lift the baking sheet and let it drop down against the oven rack so the edges of the cookie set and fall back down. After the cookie center puffs up again, about 2-3 minutes, lift the tray and drop the pan again. Repeat a few more times, every 3 minutes. Bake for a total of 16-18 minutes, until the edges have spread and are golden brown but the center is lighter and not fully cooked.
Transfer to a wire rack and let cool. Repeat with the remaining trays, first letting the dough cool in the freezer first.
This week is all about the New York Times Cookbook I guess because here I am with another recipe from it. I had been eyeing up this recipe because I freaking love a biscuit for breakfast. Top it with eggs, jam, ham, and bacon, the list is extensive. This recipe is incredibly easy and I feel that they are 2 key things with making biscuits, don’t overwork the dough, and don’t roll it out too thin. I rolled my dough out a little too thin, but you still get the flakes if you accidentally do too.
2 Cups Sifted All-Purpose Flour
1 TSP Salt
1/2 TSP Baking Soda
1 TSP Baking Powder
4 TBSP Vegetable Shortening [I used unsalted butter]
3/4 Cup Buttermilk, more if needed. [if you don’t have buttermilk you can do 1 Cup Milk + 1 TBSP White Vinegar]
Let’s Get Bakin’
Heat the oven to 500F
Sift the dry ingredients together into a large bowl. Cut the butter into the dough with 2 knives until the mixture resembles coarse cornmeal.
Add enough buttermilk to produce a soft dough, stir until the mixture forms a ball.
Knead lightly in the bowl until the dough holds together, for about 30 seconds.
Turn the dough out onto a floured surface and roll to about 1/4 inch thick.
Cut out biscuits with a small biscuit cutter, any round cookie cutter will do.
Bake for 12 minutes.
Serve with whatever toppings you like. I love them with honey right out of the oven.
I adore Indian cuisine, however, sometimes I am wary to make it on a weekday due to it taking time. I never want to rush through a recipe and lose the beautiful flavor profile that comes with Indian dishes. This recipe from Half-Baked Harvest is the perfect weekday dish. You get all the flavor in half the time! It also makes a bunch if it’s just one person, like me, so I had lunches for work for the remainder of the week!
1 Medium Yellow Onion, quartered
1 Shallot, halved
6 Garlic Cloves
2 (1-inch) pieces of fresh Ginger, peeled
3 TBSP Garam Masala
2 TSP Ground Turmeric
2 TSP Salt
1 TSP Crushed Red Pepper Flakes
Zest of 1 Lemon
2 LBS Boneless Chicken Breast, cubed
1/2 Cup Full-Fat Plain Greek Yogurt
1 14oz Unsweetened Coconut Milk, full-fat
6 oz Tomato Paste
1/4 Cup Cilantro, chopped
3 Cups cooked Rice, for serving
Let’s Get Cooking
Make the paste by combining all of the curry paste into a blender. Pulse until a smooth paste forms, about a minute. I had to scrape the sides and blend it a few times.
To make the chicken, in a large bowl or zip lock bag, combine 2 TBSP of the curry paste + the chicken + yogurt. Steal the bag and ensure all the chicken is covered, or if in a bowl mix well and cover. Marinate at room temp for 30 min or refrigerate over night.
In a large skillet, add in the remainder of the curry paste and cook for about 1 minute. Add in the chicken + coconut milk + tomato paste and stir to combine. Cover and let cook for 15-20 minutes. Remove the lid and let simmer, about 5 minutes more.