I’ve had so much fun cooking and photographing different recipes since starting this blog in September. I love reading the comments you all leave, they honestly make my day! Thank you so much for taking the time to read what I post, you all are awesome I know the last few weeks have been full of dessert recipes, but I promise there are some good non-dessert recipes coming up in the next couple weeks!
In the meantime, I wanted to highlight some of my favorite recipes from this year-
Chocolate Biscoff Brownies- these brownies were one of the first recipes I tried using Biscoff Spread and I’ve been hooked ever since!
Corn and Cheese Chowder- when I tried this recipe for the first time in November it became an instant favorite. I’ve made it several times since then and have no doubt I’ll make it many more times before winter is over!
Mini Caramelized Onion, Spinach and Potato Quiches- These little Quiches make an easy and healthy breakfast (or dinner!). They can also be made ahead of time and frozen, then re-heated in the microwave for a quick breakfast-on-the-go.
Pumpkin Caramel Coffeecake- this recipe is hands down the ‘family favorite’ of the year. I’ve made it quite a few times over the holidays and when I suggested that I try out a new coffee cake recipe for breakfast tomorrow morning I hit serious resistance. Needless to say, we’ll be having Pumpkin Caramel Coffeecake. Again
General Tso’s Tofu- It’s hard to beat this gingery, garlicy sauce over some sauteed vegetables and crispy fried tofu. What’s extra awesome is that this sauce freezes really well, so you have make it ahead of time and have a delicious meal on a busy weeknight!
A few weeks ago when I was in the midst of final exams, I woke up in the middle of the night to a text from my younger brother that said “have you tried making buckeyes before? If not, you should! Sorry for waking you ” Naturally, my first thought was “well no, but if you’d asked me during normal waking hours I might have been willing to find a recipe!”. But, since I try to mostly be a nice sister I texted back-
Me: I love that you knew you’d wake me up but still texted me anyway
Brother: Yeah, I thought it seemed too important to wait. So do you?
Me: No, but I’ll figure something out when it’s not time of night when I’m supposed to be asleep. ‘Night little brother.
I decided to take the recipe for my favorite chocolate peanut butter bars and adapt the peanut butter filling a little bit and then dip them in chocolate to create the classic chocolate-peanut butter flavor of a buckeye. They were super easy to make and they were a big hit over Christmas. These would be a perfect treat for upcoming New Year’s Eve parties or football games!
- 1 1/8 cup butter, melted
- 2 cups graham cracker crumbs
- 2 cups powdered sugar
- 1 1/4 cups creamy peanut butter
- Chocolate chips for dipping, about 20 oz.
- In a mixer combine the butter, graham cracker crumbs, powdered sugar and peanut butter. Mix until combined.
- Scoop the peanut butter mixture into tablespoon-sized balls and place on a wax paper lined cookie sheet. Place in freezer for about an hour until frozen.
- Melt the chocolate chips in a double boiler. To dip the peanut-butter balls, stick a toothpick in the top and dunk them in the chocolate. Return to the wax paper to set. Store at room temperature or in the refrigerator.
Makes: 4-5 dozen, depending on size
I can’t even begin to count how many times I’ve made these bars, they’re always a huge hit. The combination of sweet and salty is one of my favorites, and these Toffee Club Bars have just the right ratio with the salty crackers, sweet toffee like filling, and smooth chocolate topping. In addition to being delicious, they are quick and easy to make too- you don’t even need to turn on the oven!
Toffee Club Bars
- Club crackers, about 1 1/2 sleeves
- 1 1/2 cups graham cracker crumbs
- 3/4 cup brown sugar, packed
- 1 cup white sugar
- 3/4 cup butter
- 1/3 cup milk
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
- 3/4 cup peanut butter
- Place a layer of Club crackers in the bottom of a 9 x 13 pan.
- Combine the graham cracker crumbs, brown sugar, white sugar, butter and milk in a sauce pan over medium heat. Bring to a boil for 5 minutes, stirring frequently.
- Pour half of the mixture in the pan and add a layer of Club crackers. Pour the remaining graham cracker mixture on top, and then add one more layer of Club crackers. You should have three layers of Club crackers with two layers of the graham cracker mixture in between.
- In a double boiler, combine the chocolate chips, butterscotch chips and peanut butter. Stir occasionally until melted, then pour evenly over the top layer of Club crackers. Let the chocolate cool before cutting bars.
Breakfast has always been one of my favorite meals. French toast, waffles with fresh fruit, vegetable omelets… I love it all. But, I don’t actually like eating a big breakfast in the morning. My days usually start with a bowl of Honey-Nut Cherrios and a banana, and I think that’s a pretty perfect breakfast, which obviously poses a problem since my perfect breakfast doesn’t include any of my favorite breakfast foods.
The obvious solution to that problem is breakfast for dinner! Over Thanksgiving my mom and brother came to visit and stayed in my little house with Boomer and me. Of course many of our meals were filled with Thanksgiving foods and the leftovers, but on their last night we decided to have ‘breakfast’. Garbage Eggs were a staple dinner item growing up, and I still look forward to them. The name might not sound super appetizing, but they’re good! The idea for Garbage Eggs is to use up all your leftover vegetables and throw them in some scrambled eggs. We usually have some combination of potatoes (or tater tots- even better!), green peppers, onions, broccoli and whatever else is in the fridge.
As an aside, my mom would like me to note that she protests the name of this dish and would rather I called it something more appetizing, but we always called them Garbage Eggs, so I refuse to change the name. She would also like to assure everyone that she was a good mother and never fed as old, moldy vegetables. Just in case you were concerned that she never fed my brother and me when we were growing up
When I saw this Pumpkin Coffeecake recipe a few weeks ago I immediately bookmarked it and couldn’t wait to give it a try. Serving it alongside Garbage Eggs for dinner resulted in a delicious meal. The pumpkin flavor is subtle, but it’s there and the pumpkin makes this cake very moist. This coffeecake turned out so well, we all had seconds except for my brother who managed fourths! It’s equally wonderful fresh out of the oven or leftover at room temperature. Basically, it’s fantastic, I promise that you want to make this at your earliest convenience.
The batter is thick, so it’s a little tricky to spread over the nuts and streusel layer. I ended up dropping it by small spoonfuls, and then using my fingers to smooth it out.
- 3/4 cup brown sugar
- 1/4 cup heavy cream
- pinch salt
- 1 cup coarsely chopped pecans
- 1/2 cup brown sugar
- 1/3 cup flour
- 4 tbl. butter
- 1 1/2 tbl. cinnamon
- 1/4 tsp. salt
- 1/4 cup buttermilk
- 3/4 cup pumpkin puree
- 2 eggs
- 1 1/2 cups flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 cup butter
- 3/4 cup sugar
- Preheat oven to 350 degrees and coat a round 9-inch pan with nonstick cooking spray.
- Combine the brown sugar, cream, and salt for the caramel. Pour evenly into a prepared pan, sprinkle the pecans over the top and set aside.
- To make the streusel, mix the brown sugar, flour, butter, cinnamon, and salt in a food processor or in a small bowl with a pastry cutter, and mix until small clumps form, then set aside.
- Cream the butter and sugar with a mixer until smooth and combined. In a small bowl, whisk together the buttermilk, pumpkin puree and eggs. In a different bowl, sift the flour, baking powder, baking soda and salt. Add the wet and dry ingredients alternately, starting and ending with the dry ingredients. Mix until just combined.
- Spread half of the batter over the caramel and pecans then sprinkle with half the streusel. Top with the remaining batter, and the rest of the streusel.
- Bake for 50-60 minutes, the cake is done when a toothpick comes out clean. Allow to cool for about 5 minutes then run a knife around the sides of the cake to loosen it from the pan. Turn it upside-down on a plate and let it cool for a few more minutes to cool before serving. Enjoy!
Adapted slightly from: Fake Ginger
Delicious home-made rolls have always been one of my favorite parts of a holiday meal, all I want are rolls, stuffing and potatoes- just feed me carbs and I’ll be happy! The recipe for these rolls comes from my Aunt Beth’s family in Kentucky, since it’s a southern recipe you can count on them being good. You can serve them with whatever toppings you enjoy, we usually have them with honey or homemade jam.
If the recipe is a bit larger than you want, you can roll out part of the dough and sprinkle it with some cinnamon-sugar and butter for quick and simple sweet rolls.
- 4 1/2 cups self rising flour
- 2/3 cup shortening
- 2 tbl. yeast
- 1/2 cup sugar
- 2 cups very warm water
- 1/4 cup butter, melted
- Preheat oven to 350.
- Mix yeast, sugar and warm water in a small bowl. Let sit for 2-3 minutes
- Use a pastry cutter or fork to cut shortening into flour. Pour yeast mixture into flour and work with your hands until combined, it should be slightly sticky. Let rise until doubled
- Lightly flour your work surface and pour the dough out of the bowl on to the floured surface. Sprinkle dough with a bit of extra flour (less than 2 tbl.) and knead until just combined.
- Roll, or pat out dough and cut out 1/2 inch thick rolls. Dip in melted butter and then place in an 8 x 13 inch pan. Pour remaining melted butter evenly over the rolls. Allow to rise again until doubled in size, about 30-45 minutes.
- Bake at 400 degrees for 10-12 minutes until tops are lightly browned.
Makes: 30-35 rolls
Source: Keiser Family Recipe