Recent Posts

Chicken Parmesan with Creamy Polenta
November 14, 2020

Chicken Parmesan with Creamy Polenta

Chicken Parmesan with Creamy Polenta is classic Italian-American comfort food. This is a dish that is on frequent rotation at our house, although the chicken sometimes ends up in a sandwich or in a calzone. I feel that my recipe is a bit unique in …

chicken
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by Sharon
Kale, Manchego, and Chorizo Lasagna
November 12, 2020

Kale, Manchego, and Chorizo Lasagna

Kale, Manchego, and Chorizo Lasagna is filled with layers of tomato sauce, ricotta cheese, Spanish chorizo, Manchego cheese, kale, and Bechamel sauce. It’s a nice change from traditional meat and cheese lasagna. You’ll notice that this lasagna doesn’t contain any mozzarella cheese, so it’s a …

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by Sharon
Pumpkin Spice Muffins with Streusel Topping
November 11, 2020

Pumpkin Spice Muffins with Streusel Topping

Pumpkin Spice Muffins with Streusel Topping are the quintessential fall muffin, filled with pumpkin puree, and topped with a brown sugar streusel topping. Not only are these muffins sinfully delicious, but they only take about a half hour from start to finish. For that reason, I am going to serve these on Thanksgiving morning, to tide everyone over to the big feast.

The Equipment You’ll Need

  • An Electric Mixer- I like to use the paddle attachment on my electric mixer for creaming together the butter and sugar. After I do that, I mix the rest of the ingredients with a spoon, to avoid overmixing.
  • A Food Scale- I use a scale to weigh my flour, pumpkin, and sugars. This ensures perfect muffins every time.
  • A Flour Sifter or Sieve- This is a must for blending your dry ingredients.

The Ingredients You’ll Need for Pumpkin Spice Muffins with Streusel Topping

  • Pumpkin Puree- Not to be confused with pumpkin pie filling, this is plain pureed pumpkin. It comes in a can.
  • Pumpkin Spice- This is a spice you can find in the spice aisle at your market.
  • Flour- Be sure to use all purpose flour.
  • Sour Cream- Make sure you use full fat sour cream.

How I Made my Muffins

  • First, I made sure my butter was softened. I took it out of the refrigerator and sliced it on a plate into tablespoons. The butter is soft enough when you can easily poke a finger into one of the slices.
  • Next, I carefully weighed my flour, sugars, and pumpkin.
  • Then, I sifted together all the dry ingredients.
  • Next, I stirred in the dry ingredients until they were just combined.
  • Finally, I made the streusel and baked the muffins.

One of the things I love about these Pumpkin Spice Muffins with Streusel Topping is that they call for ingredients I always have in my house. That means I don’t have to go to the store, and I don’t have to pay to buy anything. So, that makes these muffins very inexpensive to make. I hope you’ll try these delicious, easy and inexpensive muffins, some time soon!

Pumpkin spice muffins with cinnamon streusel
Pumpkin Spice Muffins with Cinnamon Streusel
Pumpkin spice muffins with streusel topping

Pumpkin Spice Muffins with Streusel Topping

Pumpkin spice muffins topped with streusel.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Bread
Cuisine American
Servings 12 muffins

Ingredients
  

  • 1 cup granulated sugar (200g)
  • 8 tbsp. softened butter (112g)
  • 2 large eggs, at r
  • 1 cup pumpkin puree (244g)
  • 2 cups all purpose flour (250g)
  • 1½ tsp. pumpkin spice
  • 1 tsp. each baking powder and baking soda
  • ¼ tsp. salt
  • â…“ cup sour cream, at ro
  • 1 tsp. vanilla

For the streusel topping:

  • ½ cup flour (60g)
  • ½ cup dark brown sugar (110g)
  • ½ tsp. pumpkin spice
  • 3 tbsp. cold butter, sliced

Instructions
 

  • Preheat the oven to 350 degrees, and line a 12 cup muffin pan with cupcake liners.
  • In a large mixing bowl, with the paddle attachment, cream together the butter and sugar. Add the eggs, one at a time, beating between each addition. Then, add the pumpkin.
  • Sift together the flour, baking powder, baking soda, salt, and pumpkin spice, and stir them very gently into the batter. Do not overmix. Add the sour cream and vanilla, until just combined.
  • Divide the batter between the 12 muffin cups.
  • To make the streusel, mix together the sugar, flour, and pumpkin spice. Then, with a pastry cutter or your fingers, cut in the butter, until large crumbs are formed. Divide the streusel between the tops of each muffin.
  • Bake twenty minutes or until a toothpick comes out clean. Cool in the pan for five minutes, and then on a wire rack for ten minutes.
Keyword pumpkin muffins, pumpkin spice muffins
Tried this recipe?Let us know how it was!
breads, pumpkin
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by Sharon
Truffle Ravioli with Mushrooms and Sage
November 10, 2020

Truffle Ravioli with Mushrooms and Sage

Truffle Ravioli with Mushrooms and Sage is a delicious meatless meal of homemade ravioli dough filled with ricotta cheese and Black Truffle Pecorino cheese. The ravioli are topped with a buttery mushroom and sage sauce. The whole dish is sprinkled with more of the delicious …

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by Sharon
Chocolate Lovers’ Pumpkin Tiramisu
November 8, 2020

Chocolate Lovers’ Pumpkin Tiramisu

Chocolate Lovers’ Pumpkin Tiramisu is a delicious layered dessert. The base of the tiramisu is a chocolate pumpkin spice cake that’s brushed with an espresso pumpkin spice syrup. That’s topped with a pumpkin mascarpone cream, whipped cream, and chocolate shavings. If you love chocolate, this …

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by Sharon
Lemongrass Chicken Soup with Rice
November 7, 2020

Lemongrass Chicken Soup with Rice

Lemongrass Chicken Soup with Rice is infused with lemongrass and ginger, and filled with Jasmine rice, carrots, red pepper, yellow squash, mint, cilantro, and basil. Since it’s a Thai inspired soup, it’s flavored with fish sauce and lime juice, which gives it great flavor.

The Equipment You’ll Need

  • A Dutch Oven- This is for cooking the soup. If you don’t have one, any large pot will do.
  • A Saucepan- I use a three quart saucepan to cook my rice.

The Ingredients You’ll Need for Lemongrass Chicken Soup with Rice

  • Jasmine Rice- Since this is a Thai inspired soup, I use jasmine rice. But, feel free to substitute any rice you like.
  • Shallots- Shallots are often used in Thai soups, but if you don’t have shallots just substitute onions.
  • Garlic- You’ll want to use fresh garlic for this recipe. I like to buy pre peeled cloves and keep them in the freezer.
  • Ginger- Use fresh ginger for this recipe.
  • Lemongrass stalks- If you can’t find lemongrass, please make this soup anyway. It will still be delicious.
  • Chicken- This recipe calls for boneless, skinless chicken breast.
  • Chicken Stock- I always use homemade chicken stock. My recipe is included in this post.
  • Fish Sauce- You can find this in the Asian section of your market. If you’ve not used fish sauce before, you might want to reduce the fish sauce to one teaspoon.
  • Lime Juice- Use freshly squeezed lime juice for this recipe.
  • Carrots, Peppers, and Yellow Squash- Slice them very thinly, because they cook in the bowl.
  • Basil, Mint, and Cilantro- These fresh herbs are so flavorful in this soup. Be sure to wash them very well.

How I Made This Soup

  • First, I made the rice. I was careful to measure and time everything very carefully.
  • Next, I cooked my shallot, taking care not to burn it.
  • Then, I added the garlic, ginger, lemongrass, chicken, and stock.
  • Finally, I added the fish sauce and lime juice, and plated the soup.

We really enjoy eating this soup, and I enjoy that it is so quick to make. If you enjoy Thai flavors, I hope you’ll try this delightful Lemongrass Chicken Soup with Rice.

Lemongrass chicken soup with rice
Lemongrass Chicken Soup with Rice
Lemongrass Chicken Soup with Rice

Lemongrass Chicken Soup with Rice

Chicken soup infused with lemongrass and ginger, and filled with jasmine rice and vegetables.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Course Soup
Cuisine Thai
Servings 4

Ingredients
  

  • 1 cup Jasmine rice
  • 1 tbsp. extra virgin olive oil
  • 1 cup chopped shallots
  • 2 tbsp. chopped garlic
  • 5 trimmed lemongrass stalks
  • 1 tbsp. grated ginger
  • 1 boneless, skinless chicken breast
  • 4 cups chicken stock
  • 1 tbsp. fish sauce
  • ½ tsp. each kosher salt and black pepper
  • 3 tbsp. lime juice
  • 1 cup julienned carrots
  • 1 cup thinly sliced red pepper
  • 1 cup thinly sliced yellow squash
  • â…“ cup each chopped cilantro, mint, and basil

Instructions
 

  • Start by cooking the rice: In a three quart saucepan boil a cup and a half of water. Add the rice and a half teaspoon of kosher salt. Cover and simmer the rice for 16 minutes. Then, remove the rice from the heat and let it sit covered for 10 minutes.
  • Meanwhile, begin making the soup: In a Dutch oven, cook the shallots for five minutes on low heat. Add the garlic, ginger, and lemongrass, chicken breast, and chicken stock. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
  • Remove the lemongrass and shred the chicken with two forks.
  • Add in the fish sauce, salt, pepper, and lime juice.
  • To serve the soup, place some herbs, vegetables, and rice in each bowl, and then pour the soup on top.
Keyword chicken soup, chicken soup with rice, Thai chicken soup
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!
chicken soup
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by Sharon
Swirled Cinnamon Bun Pancakes
November 6, 2020

Swirled Cinnamon Bun Pancakes

Swirled Cinnamon Bun Pancakes are pancakes with a cinnamon sugar swirl and cream cheese icing. These pancakes are easy enough to make any morning, but special enough to serve on a special occasion. These would be a terrific breakfast to serve on Thanksgiving morning. Unless, …

pancakes
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by Sharon
Baked Boursin Macaroni and Cheese
November 4, 2020

Baked Boursin Macaroni and Cheese

Baked Boursin Macaroni and Cheese is a hearty meatless main dish filled with macaroni, a Boursin cheese sauce, and buttery breadcrumbs. It’s a quick dinner that can be prepared in under an hour. And, for thirty minutes of that hour, the Mac and Cheese is …

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by Sharon
Mushroom and Gochujang Rice Bowls
November 3, 2020

Mushroom and Gochujang Rice Bowls

Mushroom and Gochujang Rice Bowls consists of rice topped with mushrooms, spinach, carrots, pickled cucumbers and radishes, fried eggs, and spicy gochujang sauce. Although this meal has a lot of components, I was able to prepare the whole dish in forty five minutes.

The Equipment You’ll Need

  • A Large Skillet- You’ll need a big skillet to fry up all the mushrooms.
  • A Medium Non-Stick Skillet- This is for cooking first the carrots, then the spinach, and finally the eggs.
  • A Pot- I used a three quart saucepan for cooking the rice.

The Ingredients You’ll Need for Mushroom and Gochujang Rice Bowls

  • Gochujang- This is a Korean condiment that you can find in the Asian food section of the supermarket. If you can’t find it you could substitute sriracha sauce.
  • Rice Vinegar- You can find this in the vinegar or Asian section of your supermarket. Or, you could substitute white vinegar.
  • Cucumbers- I used an English cucumber.
  • Rice- I used long grain rice, because that’s what I had.

How I Made my Rice Bowls

  • First, I shook up the gochujang ingredients in a small jar. I made sure to taste the mixture for spice. If you like spicier food, you could add more gochujang sauce.
  • Next, I cooked the mushrooms. I took care to stir them frequently so that they would brown evenly.
  • While the mushrooms cooked, I made the rice.
  • Next, I marinated the radishes and cucumbers.
  • Then, I cooked the carrots, spinach, and eggs.
  • Finally, I put all the ingredients in little bowls and put them on the table so that my picky family could make their own rice bowls.

Mushroom and Gochujang Rice Bowls are a terrific meatless meal. I served these tonight, and they were very filling and satisfying. It was also a nice change from chicken and beef. So, if you’re looking for an easy to make Korean-inspired meal, I highly recommend trying these yummy rice bowls.

Mushroom and Gochujang Rice Bowls
Mushroom and Gochujang Rice Bowls
Mushroom and Gochujang Rice Bowls

Mushroom and Gochujang Rice Bowls

Rice topped with browned mushrooms, marinated carrots, radishes, and cucumbers, fried eggs, and gochujang sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Korean
Servings 4

Ingredients
  

  • 1 tsp. minced garlic
  • 2 tsp. gochujang
  • 2 tbsp. lemon juice
  • 6 tbsp. rice vinegar
  • 3 tbsp. sugar
  • 4 tbsp. unsalted butter
  • 1 pound sliced mushrooms
  • 1½ tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 cup long grain white rice
  • 1 cup thinly sliced radishes
  • 1 cup thinly sliced cucumbers
  • 2 julienned carrots
  • 4 tsp. soy sauce
  • 1 tsp. sesame oil
  • 5 ounces baby spinach
  • 4 eggs
  • 1 tbsp. sesame seeds

Instructions
 

  • Begin by making the gochujang sauce: in a jar combine the gochujang, lemon juice, garlic, a quarter cup of the vinegar, and two tablespoons of the sugar.
  • Next, prepare the mushrooms: In a large skillet, melt the butter on medium heat. Cook the mushrooms with a half teaspoon of kosher salt and the pepper for thirty minutes, until all the liquid evaporates and the mushrooms are brown.
  • Prepare the rice: In a three quart saucepan bring a cup and a half of water to a boil. Add the rice and a half teaspoon of kosher salt. Cover and simmer 16 minutes. Remove from the heat and let sit covered for ten minutes.
  • Next, prepare the radishes and cucumbers. Sprinkle each with a quarter teaspoon of kosher salt and let sit ten minutes. Squeeze each dry. Stir in one tablespoon of rice vinegar, and 1 teaspoon of sugar to each vegetable.
  • Stir fry the carrots in a small skillet with a teaspoon each soy sauce and sugar, and a teaspoon of olive oil until they're crisp tender. Remove and keep warm.
  • Add the spinach to the pan along with a tablespoon of butter and cook until it's wilted. Add one teaspoon of sesame oil and one teaspoon of soy sauce.
  • Fry four eggs. Serve the eggs and vegetables on top of the rice. Drizzle with the Gochujang sauce.
Keyword gochujang, meatless, rice bowl
Tried this recipe?Let us know how it was!
gochujang bowl
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by Sharon
Apple Cinnamon Sweet Bread with Bread Machine Dough
November 2, 2020

Apple Cinnamon Sweet Bread with Bread Machine Dough

Apple Cinnamon Sweet Bread with Bread Machine Dough is a sweet yeast bread filled and topped with caramelized apples. I make the dough in the bread machine, so it barely takes any hands on time at all. I just spent about 5 minutes putting all …

bread machine
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by Sharon