Warning: these are addictive, and I bet you won’t only be able to eat one. The good news is that they are fairly low in calories so you can eat more than one.
The combination of brie and jam or cranberry sauce is quite popular. It’s that salty/sweet combination that I think we really love. I first had this combination years ago when a friend purchased a wheel of brie that had a delicious fruit and nut topping from Wegman’s. It was meant to be baked and then served with crackers.
This version is much easier to make, and is so easy to serve. And – this is key – there is built in portion control. Gotta love that! I served this with a few pistachios on the side, so guests could top these with nuts, but we unanimously agreed that the nut-less version really allowed for the brie and cranberry to shine. Thus, no nuts for me (although the nuts do add to the visual appeal).
Think about making these for the holiday season if you’re looking for an easy, tasty, and elegant appetizer.
This is my favorite Thanksgiving side dish. I’ve always loved sweet potatoes!
As a kid, my mom and dad would make a candied version, which is still very popular. But, a few years ago, I decided to make 2 versions of sweet potatoes – one candied and one in “souffle” form. I used a recipe from Food Network that is much richer than this version. It contained more than double the sugar and included sweetened condensed milk and butter. Lots and lots of sugar…
This version feels much less sinful. In fact, I’d dare to say that it’s fairly healthy. It’s high in potassium and vitamin C and also has a good amount of fiber. The typical sweet potato souffle often taste more like a dessert than a side dish (I know, I know – that’s tempting isn’t it?). But really, I don’t think you’ll miss the extra sugar or the butter (this version has none)!
Are you looking for an English muffin recipe with lots of nooks and crannies? Try these amazing English muffins! Easy to make too! After mixing the batter, you will let it sit covered for 30 minutes and then you are ready to put them on the griddle.
I’d been interested in making English muffins for a while now, and just never got around to it. Many of the recipes that I saw did not show crumb shots (ie, the inside of the muffin) and those that did showed a bread-like interior that wasn’t what I was hoping to duplicate.
I knew that the dough I was shooting for would have to be very very wet to get those holes inside, and so my attention shifted towards Alton Brown’s recipe. The only downside is that you’ll need 3-inch English muffin rings (or egg rings) (you can make them free-form but they will be oddly shaped).
I used egg rings and only had 3 on hand so it was a bit of a pain because I had to make them 3 times. But, all worth it and so good that I just ordered English muffin rings for next time. These are great with some jam, or just a pat of butter. I’m also looking forward to making some Eggs Benedict with them…mmmm!
By the way, if you want to get the nooks and crannies, make sure that you split them open with a fork, not a knife.
It’s almost Thanksgiving, and I’ve been thinking about the menu. Of course, all the traditional foods are on my list and we like sticking to our traditional spread, which makes Thanksgiving, well, Thanksgiving.
To keep things less stressful and more fun, I like to make as many things as possible beforehand. While listening to an interview with a professional chef on the radio the other day, the DJ asked the chef what tips he had to make Thanksgiving run more smoothly and he confirmed my beliefs: make everything possible ahead of time. Think about it: the stuffing? Easy to make ahead -sure. The mashed potatoes? Yup, can do that ahead too. Green beans? Check. Pies? Absolutely. In fact, I’d argue most of the menu can be done beforehand.
Now, we come to the turkey itself. I’m not so sure about making that beforehand. I wonder if it would dry upon reheating, and I love the smell of the turkey cooking during the holiday. That said, I don’t feel like whipping up gravy just after the turkey has been roasted and so this recipe has me so very excited!!
This recipe can be made ahead and refrigerated for up to 3 days or frozen for up to 3 weeks in advance and so that makes one more thing you can make ahead.
There is something so thrilling about making dough. Call me crazy, but I have a love for all things bread. My passion for making dough started with pizza, and now continues as I explore different breads.
This bread recipe is from King Arthur. I was thrilled with the result, especially for my first time making this loaf.
I wanted to bake a tender loaf, and this definitely fit the bill. The crumb was tender, but substantial enough. We’ve toasted it, and had it with eggs, used it to make grilled cheese (amazing!), and it has even starred in our peanut butter and jelly sandwiches this week.
Best thing is that it is free of additives and preservatives that are often found in the store bought stuff. Go ahead, treat yourself and make this bread!
A delicious soft white bread perfect – guaranteed to please! A King Arthur classic recipe
1⅓ to 1½ cup lukewarm water*
1 heaping tablespoon honey
2¼ teaspoons instant yeast
1¾ teaspoons salt
2 tablespoons soft butter
4 cups all purpose flour (17 ounces) (I used King Arthur brand)
½ cup nonfat dry milk (or ⅓ cup King Arthur brand Dry Milk)
Combine all ingredients in order listed in a standing mixer fitted with bowl
Mix on low until all ingredients are incorporated; switch to medium and knead for 10 to 13 minutes.
Dough should pass the “windowpane” test – that is, you can pull out a small piece and stretch it very thin
Place the dough ball into a greased bowl and turn so that both sides are lightly greased
Cover the bowl, place in a draft-free area for 60 to 90 minutes until the dough is doubled in bulk
Grease a 9×5 loaf pan and set aside
Punch down dough and arrange into a rectangle about 9 to 10 inches in length
Roll up jelly roll style and place into a greased 9 x 5 loaf pan.
Cover pan and let rise until the dough has crowned over the pan, about 1 to ⅕ inches
In the meantime, preheat the oven to 350 degrees and set shelf to lowest position (place a pizza stone on the baking rack if you have one)
After the oven has reached the desired temperature and the bread has risen sufficiently, place the loaf pan in the oven and bake for 35 to 40 minutes (check loaf after about 20 minutes and tent with foil halfway if it becomes too dark.
*Use lesser amount in summer and greater amount in winter