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Avocado Egg Rolls with Chipotle Sauce
December 24, 2020

Avocado Egg Rolls with Chipotle Sauce

Avocado Egg Rolls with Chipotle Sauce are one of my family’s favorite appetizers. They are full of so much great, fresh flavor. And, the entire recipe can be made in less than a hour. I had some errands to run this afternoon, and wasn’t sure …

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by Sharon
Beef Bourguignon with Carrots and Mushrooms
December 23, 2020

Beef Bourguignon with Carrots and Mushrooms

Beef Bourguignon with Carrots and Mushrooms is beef braised with red wine and mushrooms. It is a rich, filling, and delicious classic French recipe. It is the perfect warm and cozy meal for cold December nights! The Equipment Needed A Dutch Oven- Use a four …

beef
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by Sharon
Chocolate Chip Cookie Bars with Ganache Topping
December 21, 2020

Chocolate Chip Cookie Bars with Ganache Topping

Chocolate Chip Cookie Bars with Ganache Topping are delicious bar cookies that take less than an hour from start to finish. The base of the cookies is a chocolate chip bar cookie. I top the chocolate chip layer with a thick chocolate ganache. Then, I decorate the top of the cookies with m&ms. Actually, my wonderful daughter decorated the cookies for me. She’s a teenager, but I’m sure kids of any age would enjoy this. In fact, even my husband volunteered to arrange the m&ms. So, if you have bored kids at home, consider these cookies for a fun diversion.

The Equipment Needed

  • A Food Scale- I think this is essential for weighing the flour, sugars, and flour. Using these really helps all my recipes come out perfectly every time.
  • An Electric Mixer- This isn’t essential, but it does make the job easier.
  • A 9×13 Baking Pan- I use a nonstick pan.
  • Parchment Paper- Using this makes it super easy to remove the heavy cookie from the pan.
  • Sugar- This recipe uses white and dark brown sugar.
  • Butter- Make sure the butter is soft enough so that when you poke it softly, and indention will appear. But, it shouldn’t be so soft that your finger will sink deep inside the butter.
  • Flour- I used King Arthur brand.
  • Chocolate Chips- I’m in love with Guittard chips.

How I Made my Cookies

  • First, I carefully weighed and measured all my ingredients.
  • Next, I mixed all the ingredients together, taking care not too overmix.
  • Also, I sifted my dry ingredients before adding them.
  • Then, I baked the cookies, just until they were no longer jiggly in the middle.
  • Next, I made the ganache. I didn’t make the cream hot enough. So, I ended up putting the bowl of ganache inside a bowl of hot water. That, helped my fully melt my chips.
  • Finally, my daughter decorated the top with m&ms.
Chocolate chip Bar Cookies with Ganache topping

Chocolate Chip Cookie Bars with Ganache Topping

Chocolate chip bar cookies topped with chocolate ganache.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 27 minutes
Total Time 47 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 9×13 baking pan

Ingredients
  

  • ¾ cup granulated sugar (150g)
  • ¾ cup dark brown sugar (165g)
  • 16 tbsp. unsalted butter, at room temperature
  • 1 tsp. vanilla
  • 2¼ cups all purpose flour (270g)
  • 1 tsp. each baking soda and salt
  • 1 cup semisweet chocolate chips
  • 1 cup m&m candies, for decorating (optional)

For the Chocolate Ganache:

  • â…“ cup heavy cream
  • 1 tbsp. light corn syrup
  • 1 cup semisweet chocolate chips

Instructions
 

  • Preheat the oven to 375 degrees.
  • Line a 9×13 pan with parchment paper, with some paper hanging over the ends.
  • Cream together the butter and sugars, just until they're combined.
  • Add the vanilla and eggs, and beat until just combined.
  • Sift together the flour, baking soda, and salt and add it to the butter mixture. Beat until just combined.
  • Stir in the chocolate chips.
  • Bake the cookies on the middle rack until the middle looks set and no longer jiggly, about 23 minutes.
  • Let the cookies cool on a wire rack. Remove the cookies by lifting them out by the parchment paper.
  • To make the ganache: In a three quart saucepan, heat the cream and corn syrup until hot, but not simmering. Remove from the heat and stir in the chips. Stir until they're completely melted and smooth.
  • Spread the ganache all over the cookies and let set about five minutes. Decorate with M&Ms.
Keyword bar cookies, chocolate chip, ganache
Tried this recipe?Let us know how it was!
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by Sharon
Struffoli Italian Honey Balls with Orange Blossom Honey
December 19, 2020

Struffoli Italian Honey Balls with Orange Blossom Honey

Struffoli Italian Honey Balls with Orange Blossom Honey are full of delicious orange and honey flavor. I like making struffoli for several reasons. First of all, my husband really loves eating them during the Christmas season. Secondly, they are very quick and easy to make. …

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by Sharon
Baked Brie with Cranberries and Pistachios
December 18, 2020

Baked Brie with Cranberries and Pistachios

Baked Brie with Cranberries and Pistachios is one of my favorite holiday appetizers. The bright red cranberries make this appetizer feel so festive. And, the warm baked brie is so warm and cozy on a cold winter night! In fact, eating this piping hot appetizer …

cranberries
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by Sharon
Seared Scallops with Orzo and Rice Pilaf
December 17, 2020

Seared Scallops with Orzo and Rice Pilaf

Seared Scallops with Orzo and Rice Pilaf features golden brown and juicy sea scallops with a white wine and butter sauce. I serve the scallops with a orzo and rice pilaf. And, this whole recipe cooks in only thirty minutes. Sometimes, I serve this meal on special occasions. For instance, this would be terrific for Christmas Eve or New Year’s Eve.

The Equipment You’ll Need

  • A Cast Iron Skillet- In my opinion, this is the best skillet for browning the scallops.
  • A Saucepan- I use a three quart saucepan to cook my pilaf.

The Ingredients You’ll Need for Seared Scallops with Orzo and Rice Pilaf

  • Scallops- Be sure to use sea scallops for this recipe. Buy dry scallops, if possible. And, make sure you rinse them really well.
  • Lemon- I used a Meyer lemon for this dish, but a regular lemon is fine, too.
  • Orzo- Orzo is a small, rice shaped pasta.
  • Rice- I use white, long grain rice for this recipe.
  • Chicken Stock- I use my homemade chicken stock for this recipe. The recipe is below.

How I Make my Scallops and Pilaf

  • First, I start making the pilaf, by cooking my onion until it’s nice and soft.
  • Next, I cook the orzo and rice until they are coated in the oniony butter.
  • Then, I added all the rich homemade chicken stock and simmered it, covered, for twenty minutes.
  • Next, I prepared my scallops. I can’t stress enough how important it is to rinse your scallops. I once forgot to and they were inedible.
  • Then, I seared my scallops on high heat. Don’t put your scallops in the pan until the oil and butter start to smoke.
  • Finally, I made the white wine and butter sauce. It’s important to reduce the white wine until just a few tablespoons remain.

If you like scallops, I hope you’ll try these Seared Scallops with Orzo and Rice Pilaf.

Seared Scallops with Orzo Pilaf
Seared Scallops with Orzo and Rice Pilaf
Seared Scallops with Orzo Pilaf

Seared Scallops with Orzo and Rice Pilaf

Buttery scallops in a white wine sauce with an orzo and rice pilaf.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 4

Ingredients
  

For the Orzo Pilaf:

  • 2 tbsp. unsalted butter
  • ½ cup minced onion
  • ½ cup orzo
  • ½ cup white rice
  • 2 cups chicken stock

For the Seared Scallops:

  • 1 dozen sea scallops, rinsed and dried
  • ¼ tsp. each kosher salt and black pepper
  • 4 tbsp. unsalted butter
  • 1 tbsp. olive oil
  • ½ cup white wine
  • 1 tbsp. lemon zest
  • 3 tbsp. sliced basil

Instructions
 

For the Orzo Pilaf:

  • In a three quart saucepan, melt the butter on medium heat and cook the onion until it's soft. Stir in the orzo and cook for one minute. Stir in the rice and cook for another minute. Add the chicken stock and bring it to a simmer. Cover the pot and cook on low heat for twenty minutes.

For the Seared Scallops:

  • Season the scallops with salt and pepper.
  • In a cast iron skillet, on high heat, melt one tablespoon of the butter in the olive oil.
  • Sear the scallops on both sides until they're golden brown and cooked through, about four minutes on each side. Remove to a plate and cover to keep warm.
  • Wipe the pan clean and add the wine, and simmer until it's reduced to a few tablespoons.
  • Remove the pan from the heat and whisk in the rest of the butter. Add the lemon zest and basil and serve over the scallops.
Keyword chicken soup with rice, orzo, pilaf, scallops
Tried this recipe?Let us know how it was!
Chicken Stock

Chicken Stock

Homemade chicken stock
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 3 hours
Total Time 3 hours 15 minutes
Course Soup
Cuisine American
Servings 8 cups

Ingredients
  

  • 4½ lbs. chicken breasts and wings with skin and bones
  • 10 cups water
  • 2 peeled onions
  • 2 peeled carrots
  • 3 peeled parsley roots
  • 1 tbsp. kosher salt
  • 4 stalks celery
  • 1 peeled parsnip
  • 2 tbsp. garlic cloves
  • 1 cup fresh parsley and fresh dill

Instructions
 

  • Put the chicken and the salt in a large, tall pot and cover with ten cups of cold water. Bring to a boil and then simmer for 30 minutes, skimming any scum that forms.
  • Add all the vegetables and herbs and simmer for two and a half hours. Pour the soup through a strainer to remove everything but the broth.
Keyword chicken soup, chicken stock, stock
Tried this recipe?Let us know how it was!
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by Sharon
Blackened Salmon with Andouille Hash
December 16, 2020

Blackened Salmon with Andouille Hash

Blackened Salmon with Andouille Hash is a family favorite at my house. I blacken my salmon by coating it in spice and frying it in butter. And, to add even more flavor, I top the salmon with a roasted garlic aioli. Also, I serve the …

andouille
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by Sharon
Buffalo Chicken Wonton Cups with Blue Cheese
December 14, 2020

Buffalo Chicken Wonton Cups with Blue Cheese

Buffalo Chicken Wonton Cups with Blue Cheese are a really fun and easy appetizer. I make the wonton cups by baking wonton wrappers in mini muffin cups in the oven. Then, I fill the wonton cups with spicy Buffalo chicken and a smooth cheddar cheese …

wonton cups
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by Sharon
Chocolate Dipped Pumpkin Biscotti
December 13, 2020

Chocolate Dipped Pumpkin Biscotti

Chocolate Dipped Pumpkin Biscotti are pumpkin spice biscotti dotted with pecans, dipped in semisweet chocolate, and sprinkled with toasted pecans. I like baking these cookies all fall long, but I especially like baking them for Christmas . Also, these cookies are absolutely delicious, but not too sweet. Sometimes, biscotti are too crunchy for my taste. But, these cookies are crispy, but still have a nice cakey texture.

The Equipment Needed

  • A Food Scale- This is essential, in my opinion, for measuring flour and sugar for cookies.
  • An Electric Mixer- I find this helpful for creaming the butter and sugar.
  • A Serrated Knife- This is the best kind of knife for cutting the biscotti.
  • Parchment Paper- Bake your cookies on parchment paper.
  • Wax Paper- Use this for hardening the chocolate dipped biscotti on.

The Ingredients You Need for Baking Chocolate Dipped Pumpkin Biscotti

  • Flour- Be sure to use all purpose flour.
  • Pumpkin Pie Spice- This can be found in the spice section of your market.
  • Butter- Use unsalted butter.
  • Pumpkin Puree- Make sure to use pumpkin puree, not pumpkin pie filling.
  • Semisweet Chocolate Chips- I like the Guittard brand.
  • Vegetable Shortening- I use Crisco.

How I Made my Cookies

  • First, I made the pumpkin spice dough. It is not necessary to over beat the batter. Everything just needs to be combined.
  • Then, while the oven preheated, I put the dough in the freezer to firm up.
  • Next, I toasted the nuts in the oven.
  • Then, I baked the cookies.
  • Next, I sliced the cookies and baked them again.
  • Then, while the cookies cooled, I melted the chocolate.
  • Finally, I dipped all the biscotti in the chocolate and sprinkled them with nuts.

My whole family really loves these Chocolate Dipped Pumpkin Biscotti. Needless to say, they taste great with coffee drinks. But, they also are the perfect companion to a cup of hot cocoa or eggnog!

Chocolate dipped pumpkin biscotti
Chocolate Dipped Pumpkin Biscotti
Chocolate dipped pumpkin Biscotti

Chocolate Dipped Pumpkin Biscotti

Pumpkin biscotti with pecans dipped in semisweet chocolate and sprinkled with toasted pecans.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Course Dessert
Cuisine Italian
Servings 30 cookies

Ingredients
  

  • 3½ cups all-purpose flour (420g)
  • 1 tbsp. pumpkin spice
  • ½ tsp. baking powder
  • 8 tbsp. softened unsalted butter
  • 1 cup granulated sugar (200g)
  • 1 cup pumpkin puree (244g)
  • 2 eggs
  • 1 cup chopped pecans
  • ¾ cup semisweet chocolate chips
  • 1 tsp. vegetable shortening

Instructions
 

  • Sift together the flour, baking powder, and pumpkin spice. Set aside.
  • In a mixing bowl, cream together the butter and sugar. Add the pumpkin and the eggs, and beat until combined. Stir in the flour mixture, just until no streaks remain.
  • Stir in a half cup of the chopped pecans. Freeze the dough while the oven preheats.
  • Preheat the oven to 350 degrees.
  • Toast the other half cup of nuts on a sheet pan in the heated oven for five minutes. Finely chop the nuts and set them aside.
  • Line a sheet pan with parchment paper. Divide the dough into 4 loaves, about three inches wide, and an inch high. Bake until they're firm, about 30 to 40 minutes.
  • Remove the pan from the oven and slice the biscotti with a serrated knife into ¾ inch slices, and lay them flat on two parchment lined baking sheets. Reduce the heat to 300 degrees and bake the cookies for 15 more minutes or until they're crisp. However, these aren't super crispy biscotti, like some are. Cool the cookies on a rack.
  • In a small bowl place the chocolate and shortening and microwave for twenty seconds. Stir. Repeat this until the chocolate is completely melted.
  • Dip one end of each cookie in the chocolate and place on a wax paper lined pan. Sprinkle the chocolate with the nuts. Let the chocolate harden before serving.
Keyword biscotti, chocolate, cookie, pumpkin
Tried this recipe?Let us know how it was!
pumpkin
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by Sharon
Cheesecake Swirled Gingerbread Muffins
December 12, 2020

Cheesecake Swirled Gingerbread Muffins

Cheesecake Swirled Gingerbread Muffins are ginger spiced muffins swirled with a creamy vanilla cheesecake swirl. As you can imagine, they are so festive to serve for Christmas and all winter long. Also, they are great for breakfast, or for teatime. And, we really love eating …

gingerbread
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by Sharon