Posts Tagged ‘nutmeg’
Switch out your sweet potato casserole with butternut squash! This butternut squash casserole is sweet and creamy and topped with crispy butternut squash seeds.
Looks like sweet potato casserole doesn’t it? Well I hate to burst your bubble but it’s butternut squash and it tastes even better! Roasted with nutmeg and chili powder and then blended with honey, cinnamon, and ginger (don’t ask why I roasted with one seasoning and then added more later). Since one friend at Friendsgiving has a nut allergy I quickly substituted the nuts in the topping for butternut seeds. Now that’s how you make the most out of your squash! You could also try swapping sweet potato in your favorite casserole recipe and using butternut squash instead. You won’t be sorry. After being shocked to discover it wasn’t sweet potato, all my friends said they preferred it with butternut squash!
One year ago: Single Serving Apple Crumble
Two years ago: Homemade Peanut Butter Hot Cocoa Mix
Happy Christmas Eve! Here’s a great breakfast recipe to prepare for breakfast tomorrow morning – eggnog french toast. Substituting eggnog for milk makes this fresh toast festive and perfect for Christmas morning (or any winter morning).
One year ago: Turkey Sloppy Joes with Kale Chips
When it comes to potlucks, it is always expected that I will bring a dessert (a safe assumption as I usually do). However, I mentioned wanting to bring something else to The Pharmacy potluck but was scoffed as if to not bring a dessert was unacceptable. I am not discounting the praise I receive when people say that they love my desserts, but give my non-baked goods a chance!
In order to win the masses over, I decided to team up with the new Sweet Swirls from New York Style for a dip to bring to the aforementioned potluck – yes a dessert dip, I compromised. New York Style Sweet Swirls is a new baked snack crisp product that comes in Cinnabon and Chocolate, and transforms any snack into something extra special. I knew they would be a perfect match with this eggnog dip.
Although I could have easily devoured them by themselves, the flavor of the Sweet Swirls was not dramatic. Instead they added just right amount of flavor to compliment the eggnog dip rather than overpower. My favorite for this particular dip was the Cinnabon and appeared as though most people agreed with me as that bowl dwindled faster than the chocolate. I thought for sure the chocolate would go first!
What would you serve with New York Style Sweet Swirls? Another idea I had for the Chocolate Sweet Swirls was to make little fruit pizzas, using them as the “crust” instead of a brownie. I’ll have to buy more in order to try it out!
I also made an appetizer using the Garlic Parmesan Panetini. I will share that recipe at a later date.
It is post PhD graduation week, and a short week at that with only 3 days left before I no longer have a “work” to go to. I’ll be whisked away for the holidays and return for just one last month in Memphis before packing up and moving in with family. Hopefully with the new year will come responses to all the jobs I have applied to but have yet to hear from. I am really excited/anxious to see where I end up next!
But on to these bars. After I became addicted to the snickerdoodle blondies that Alex sent me last month, I decided to make my own with eggnog in order to continue my eggnog streak. These bars turned out to be just as magical as the traditional version with some added holiday spirit, making them a great treat to make for your upcoming holiday parties (or a way to use up any leftover eggnog).
Before Thanksgiving, hearing Christmas music turned me into a Grinch. Even seeing a billboard for a radio station playing 24/7 Christmas music annoyed me. But guess what radio station I tuned into yesterday while on my usual daily commute? I caved, but don’t really enjoy the newer Christmas songs. I tend to prefer the classics or covers of the classics. What is your favorite kind of Christmas music?
However since Thanksgiving recently past, here’s another recipe that will help you use up any leftover cranberry sauce while transitioning into the wintry holidays with the flavor of eggnog – eggnog cheesecake with a cranberry swirl! Awfully pretty arn’t they? I was a little sad that the swirls cracked away from the cheesecake a little, so next time I would mix the cranberry puree with a little bit of the cheesecake filling first. This would result in a paler color but hopefully keep the swirls intact with the rest.
If you need some more help getting into the holiday spirit, head on over to Twitter and retweet my tweet for a chance to win a giveaway from Baker’s Secret!
— Erin (@thespiffycookie) December 2, 2013
One year ago: Hot Cocoa Blossoms
What goes with burgers almost as well as fries? Milkshakes! And one of my favorite milkshakes happens to be blackberry so it was an easy decision to make this milkshake to go along with the burger I shared the other day. I decided to make this milkshake lighter by using reduced fat milk and ice cream and I think it came out great. The swirly action was pretty, but next time I would blend the blackberries straight into the milkshake because I ended up using a spoon to eat as the berries kept clogging my straw! Delicious, but required more effort than a milkshake should require. Or maybe I just need to invest in wider straws.
One quick rant: Do you know what happens when you photograph a milkshake outside in 90+ temperatures? It melts and turns into flavored milk. Alas, another one of the perils of food blogging.
The Meyer lemon craze continues!
After trying out mini rolls while reviewing the Petite Treats cookbook, I fell in love with the concept and decided to make these rolls mini too. They are incredibly adorable but also very easy to lose track of how many you’ve had. I’m pretty sure I ate 5 in one sitting but that’s the equivalent to a little over one big one, right? Work with me here people.
In other news, many of you have today off from work! Even though I technically do too according to the university calendar, there is always work to be done. Especially when I am desperately trying to get all my data finished up for good. A few hours of extra work means a few hours closer to being finished – assuming it works. Oh, research. Someone once told me that if it always worked the first time it would just be called “search”. Nerdage.
Upon returning from the holiday break I finally decided it was time to try baking something with Eggnog. Even though it’s not my favorite beverage to drink by itself, I was convinced it would be good cooked into something. However, the grocery stores were all out of eggnog. I suppose this should not have been a surprise but I had hoped there would be some leftovers on sale. Thankfully there are recipes to make your own at home, so I did! Who says you cannot have eggnog post-Christmas?
This recipe caught my eye because it uses lower fat milk and just the egg yolks in order to maintain the richness known to be associated with eggnog. Not that I truly have any standards in my eggnog since like I already said, I don’t drink it (unless it’s spiked). But I suppose that means it will work very well in any recipe I desire to make which calls for eggnog in the ingredient list.
One year ago: Lasagna Soup with Ricotta Bread
Two years ago: Pumpkin Pancakes
This delicious recipe can be found at In Jennie’s Kitchen
Back in the fall, Katie made the most yummy two-serving bread pudding, which we devoured while watching a movie (I cannot for the life of me remember which though). When I asked her for the recipe, she said it was from Taste of Home and that she used the pumpkin cinnamon swirl bread which was in stock at the grocery stores at the time. Unfortunately I never got around to scooping up a loaf of that bread for myself, but did finally get around to making this bread pudding. Of course, once I started to make it I realized there were no raisins to be found in the kitchen. Good thing there are several varieties of dried fruit in my pantry! Blueberries seemed like a fair trade and a good match for some cinnamony-ness.
They were quick to make too. I paused the yoga DVD I was doing in my living room to pour the milk mixture over the bread, let it soak for 15 minutes while I did more bendy things, paused again to pop in the oven, and by the time my workout was over I had hot steamy bread pudding begging to be scarfed down – complete with a burned tongue. By the way, I have a serious problem waiting for things to cool down enough to eat; which is where the ice cream comes in handy
Now what to do with the remaining loaf minus two slices? Any suggestions?
CINNAMON-BLUEBERRY BREAD PUDDING
1 cup cubed cinnamon-swirl or cinnamon-raisin bread (approximately two slices)
2/3 cup 2% milk
3 Tbsp brown sugar
1 Tbsp butter, melted
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
1/3 cup dried blueberries (or favorite dried fruit)
- Preheat oven to 350 degrees*. Lightly grease two 7-oz. ramekins and distribute bread cubes between them.
- In a small bowl, whisk the egg, milk, brown sugar, butter, cinnamon, nutmeg and salt until blended. Stir in dried blueberries. Pour over bread; let stand for 15 minutes or until bread is softened.
- Bake at 35-40 minutes or until a knife inserted near the center comes out clean. Serve warm – with ice cream!
*You could also bake these in a toaster oven since they are small enough to fit.
Source: Adapted slightly from Taste of Home.