I did a lot of baking for Thanksgiving this year. My celebrated twice, one day with one side of the family, another day with the other side of the family. I decided to make two different cakes, one for each day. Both are out of the Magnolia Bakery Cookbook. This post is about the cake I made for Thanksgiving proper. The cake I made for Thanksgiving Round 2 will come out later in the week.Continue reading “Magnolia Bakery 16: The Thanksgiving Cake”
This year, my family is doing two separate Thanksgiving dinners. Thursday is with my mom’s side of the family. Saturday, is with my father’s side. Normally, I don’t make anything for Thanksgiving dinner. But, this year, that changes.
Well look at this! A Barefoot Contessa recipe! The first since sometime in May…I think?
I was in the mood to bake, but didn’t really want to have to go out and purchase any additional ingredients. Which basically means that I had the necessary items to whip up chocolate chip cookies. Then came the decision to make this version from Ina.Continue reading “Barefoot Contessa 53 – Crinkled Chocolate Chip Cookies”
To be honest, I can’t even remember the last time I cooked for my family on a Friday night and blogged about it. During the colder months, I was doing it pretty consistently. There was good reason: I was (slowly) making my way through Ina Garten’s recipes. As life started to return to “normal” when the warm weather came, I started doing more and was spending less time at home, thus I was cooking less.Continue reading “Friday Night Cooking Plans”
Over the Labor Day holiday, we had some people over the house. It was mainly just family, but, as you could have guessed, I had to make the dessert. I was really in the mood for banana pudding but I also wanted to make something beyond the traditional vanilla –especially since most of the people who came to the little get-together are chocolate-lovers.
It took me almost no time at all to realize that the Magnolia Bakery Handbook had a recipe for chocolate banana pudding and I was sold! Simple and delicious, but also something a little different than the regular banana pudding.
In the recipe, it asks you to use the chocolate Nilla wafers, but I wasn’t able to find them, so I used the regular vanilla and it worked just fine. Plus I find that store-bought, chocolate cookies are not really chocolate-tasting. So, for me, personally, the vanilla Nilla wafers probably were for the best. Since the chocolate Nilla wafers would have added a bit more chocolate flavor, I did use extra mini chocolate chips.
Also to bring out the flavor of the chocolate, I took a page out of Ina Garten’s cookbook and added about a half teaspoon of espresso powder to the whipped cream. This provided a subtle hint of coffee-flavor, but not too much to overwhelm the flavor of the chocolate. And better still, the caffeine didn’t keep anyone awake past their bedtime!
Since I’ve made banana puddings a couple of times before, Ina’s recipe and one from the Magnolia Bakery Handbook, I didn’t take too many pictures. But, I do highly recommend this dessert. It’s the perfect twist on the classic, but without changing too much or making you go crazy. As usual though, banana pudding won’t keep in the fridge for more than 2 days. After that the wafer cookies become too soggy — but, to be honest, I’ve never had my puddings last longer than a day after being served!
- Name of Recipe: Buttered Parsley Noodles
- Cookbook: Dinnertime
- TV Episode: N/A
- Rating: 3.0 out of 5
Late last week I shared with you my second recipe from Pioneer Woman: Beef Stroganoff.
Traditionally, stroganoff is served over a bed of egg noodles or other pasta which helps to make it a “complete meal.” (I say “complete meal” because I doubt the amount of vegetables in a single serving of stroganoff counts as a full serving, but I digress…) So I was a little surprised to find that PW’s recipe for stroganoff didn’t include any pasta. In fact, she recommends serving it with her Buttered Parsley Noodles.
At first, I was a little hesitant. Regular pasta is thicker than egg noodles and with beef as the main ingredient, I didn’t want the bite to be too hearty. But, I figured I’d give it a go anyway. Plus, when you are cooking-through someone’s recipe backlog, anytime you can sneak in an extra recipe or two is extremely beneficial.
This is a simple side dish that is very low fuss. It’s basically buttered noddles, but with a heightened flavor profile. This recipe calls for pappardelle noodles, which is a pasta shape I have not used before in my cooking. Much thicker than linguine, pappardelle is great when you want to substitute out something like egg noddles. Unlike egg noodles, though, pappardelle is a long pasta, similar to spaghetti or fettuccine so just be prepared for that.
Combining garlic, lemon zest and juice, salt, pepper, and of course, butter and parsley, these noodles a quick side dish that comes together before you know it. I only gave it a 3 out of 5 because it didn’t really add to the beef stroganoff recipe I made. I think I would have preferred traditional egg noddles in that instances. But, on it’s own, this side dish is great!
See the picture above for how it turned out!
It’s been a minute since I baked something out of the Magnolia Bakery Handbook, no?
The last recipe I made was the fabulous Blueberry Jamboree which I still have dreams about!
This time, I was in the mood for brownies but I wanted something a little bit fancier than your usual brownies. So, I decided to make the brownies fit for the rich: Billionaire Brownies. A shortbread crust drizzled with some caramel then topped with a lush fudge brownie sounds like heaven, right?
Well, it didn’t turn out exactly the way I thought it would. Here’s what happened.Continue reading “Magnolia Bakery #9 – Billionaire Brownies”
With only one more day to go before our FIRST Pioneer Woman recipe review comes to the website, we are highlighting Ree’s most recent cookbook. The New Frontier was published in the Fall of 2019 and discusses how life can sometime change quickly, or not so quickly. Now that Ree doesn’t have to cook for as many mouths, her recipes are changing. She’s also using more current kitchen appliances like an Instapot. She’s also cooking healthier meals, some of them meatless!
Though this is a wonderful cookbook and does contain some modern food trends. There’s also a font change which may take some getting used to.
Soon, though, Ree will be publishing her 7th cookbook. It comes out in October and I can’t wait to get my copy!
Today we are featuring Ree’s fourth cookbook: Dinnertime.
This book is filled with food, fun, and tips to make dinner time a cinch. Filled with many recipes, especially those for the busy cook, this will be one that will surely be a staple in your kitchen for many years to come.
Today, we are taking a trip back in time to Ree’s second cookbook. Much like her first one, this one is more of blog-feel, but this one has more recipes than her first cookbook. Everyone looks so young on the cover! Look at the kids. Some wonderful and tasty recipes are included in this book, many of them comfort food. I can’t wait to dive right in!