Skip to main content


Showing posts from November, 2020

Leftover Cranberry Sauce Cookies

Like many of you, I made an entire Thanksgiving Day feast for only my husband and I. As such, I have an inordinate amount of leftovers. Expect my blog to largely star ways to dress up leftovers, because I have freezer meals of Thanksgiving day to last a lifetime. In this recipe, I was looking for a way to use up cranberry sauce and leftover walnuts from my apple crisp. Cranberry sauce drop cookies seemed the perfect thing to make; enjoy it with a cup of hot cocoa. I plan on gifting some to my parents; a way to break bread near the holiday without breaking protocols. Enjoy!  Ingredients: 3 3/4 cup all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 teaspoons cinnamon 1/2 teaspoon nutmeg 2 sticks of butter, softened 1 1/2 cups sugar 3 eggs 1 cup cranberry sauce 1 teaspoon vanilla 1/2 cup chopped nuts Method: Preheat oven to 350 degrees F. Set aside a rimmed baking tray. Whisk together all of the dry ingredients in a medium bowl; set aside. With an e

Chorizo Potato Hash

Do you know, I think breakfast might be my favorite meal of the day. Or rather, the foods we Americans normally consider breakfast foods are my favorite. I very rarely actually eat breakfast, mostly opting for tea or coffee and a snack of fruit mid-morning. My appetite waits until the afternoon to make its ravenous appearance.  Therefore, in order for me to enjoy my love of breakfast foods, I turn breakfast into dinner (brinner, being of course, the better of the br meals. Brunch is nice, brinner is the winner). Bagels, pancakes, crepes, waffles, eggs, omelettes, and the ever deliciously carb-tastic potato hash make an enviable brinner. Add some spicy chorizo sausage and you have the perfect twist on a classic. Enjoy!   Ingredients: 2 russet potatoes, diced 2 medium red onions, wedged 1 bell pepper, diced 1/2 pound Mexican chorizo sausage, uncased 1 tablespoon taco seasoning salt and pepper to taste olive oil 4 eggs Method: Preheat the oven to 450 degrees F. Toss the diced potatoes in

Breakfast puff pastry two ways

 Some Saturday mornings, after having applied for you Doctorate in Musical Arts at a very prestigious conservatory, you want to celebrate with a delicious brunch but you also don't want to choose between sweet or savory. So you don't! The salami/thyme/cheese egg cups are the perfect savory brunch bite. Salty, creamy, cheesy and perfectly flavored with onions, garlic and thyme; this is a breakfast celebration must! Who doesn't love bananas foster? Add puff pastry and pecans for crunch, a dollop of whipped cream on top, and you have the perfect sweet treat to pair with your favorite coffee beverage.  YUM. Ingredients: 1 sheet of puff pastry 1 quarter salami, sliced 1/4 cup diced cheddar 1 clove garlic, minced 1 onion, diced 1 tablespoon oil 1 teaspoon butter 1/2 teaspoon thyme pinch salt, pepper 4 eggs 1/8 cup whole milk 2 bananas sliced 1/4 cup pecans, diced 1/4 cup butter 1/3 cup brown sugar 1 teaspoon vanilla pinch salt Whipped cream Method: Spray a muffin tin with baking

Eggnog panna cotta

It's eggnog season. Well, kind of. Yes, we are pre-Thanksgiving but once the clock turns over from Halloween to November, I feel like being in a Christmas spirit. This year, I especially require the comfort of eggnog. I have 5 students applying to college and am helping them record their pre-screenings, 12 students participating in an upcoming musical theater competition, and 10 students in college getting ready to sing their juries. I myself am finalizing my DMA application, including recording 45 minutes of music, and am taping a holiday concert and organizing an Opera/ Musical Theater virtual event. I want dessert. This dessert is stupid easy to make. I have made it with both homemade and store-bought eggnog. I have chickens so I am always looking up recipes that involve a lot of eggs, so eggnog is an easy thing for me to whip up. However, if you have a fave brand of store-bought nog, go for it! I like texture, so I sprinkle a fun nut toffee on top of this for contrast between t