Give summer one last hurrah with this peach panzanella salad tossed with burrata and fresh basil pesto dressing.

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Recently I went out to lunch with coworkers to Osteria Pizzeria with the intention of trying their lunch special but then I saw the limited peach-inspired menu and I had to try their peach panzanella salad before the end of summer banishes good peaches for another year. It ended up being one of the best things I have had all summer.

Naturally I had to recreate it at home and our neighborhood Lab Day potluck seemed like the right time as this is a salad best eaten the same day it is prepared and makes enough for 8 servings (but when served at a potluck goes much further obviously). I brought it along with my potato chip buckeyes and both were a hit.

This was actually the first time I’ve made any panzanella salad, let alone a peach panzanella salad. You could use bread that been left out overnight but since I didn’t prepare ahead of time I found a recipe that lightly toasted the bread cubes in the oven – worked like a charm. Similar to Panzanella Toscana, traditional panzanella was originally created to reduce food waste – hence the standard to use old, dry bread.

The best part was most of the ingredients were also acquired from my garden or the farmers market with the exception of the cucumber, burrata, olive oil, and vinegar. Mostly because I already had a cucumber and the olive oil on hand.

What makes up this peach panzanella salad?

• Toasty bread
• Cucumber
• Tomatoes
• Peaches
• Fresh basil
• Burrata
• Basil pesto dressing

Toss everything together and let it sit for an hour and you’ve got a summer worthy side dish. And I am just as obsessed with my homemade version of peach panzanella salad as the one I had dining out so that’s a win. So grab those peaches while you still can and make some for yourself!

Missed out on peaches? I bet this would also be good with other stone fruits, figs, or apple. As usual I enjoy a recipe that can be easily adapted for what I have on hand or the seasons and panzanella salad is definitely one of them.

Four years ago: Lemongrass Coconut White Chocolate Chip Cookies

Five years ago: Gingered Pear Crisp Galette with Whipped Mascarpone

Seven years ago: Baked Peanut Butter Churros with Chocolate Caramel Sauce

Eleven years ago: Grilled Polenta with Spicy Steak

Thirteen years ago: Peanut Butter and Chocolate Popcorn

Fourteen years ago: Buffalo Chicken Meatball Subs

PEACH PANZANELLA SALAD

Print

Yield: 8 Servings Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

PEACH PANZANELLA SALAD

• 1 loaf very crusty Italian bread, cut into 1-inch cubes
• Olive oil*
• 1 seedless cucumber, halved and sliced
• 2 cups quartered cherry tomatoes**
• 2 peaches, pitted and thinly sliced
• 0.66 oz. fresh basil leaves, torn
• 8 oz. burrata, torn

BASIL PESTO DRESSING

• 1/4 cup basil pesto
• 2 Tbsp champagne vinegar (or white wine vinegar)
• Salt and pepper, to taste

Directions

1. Preheat the oven to 275°F.
2. Evenly spread bread cubes on a large rimmed baking sheet, and drizzle lightly with olive oil. Toast in the oven without browning, 25-30 minutes. Remove the bread from the oven and let cool to room temperature.
3. Meanwhile, make the dressing. Add pesto and vinegar to a small bowl and whisk together (or place in a jar with lid and shake).
4. In a large bowl, combine the bread, cucumber, tomatoes, and peaches. Pour the dressing over the salad ingredients, tossing gently. Add the basil and burrata, and toss again. Cover and allow to sit at room temperature for 1-2 hours before serving.
5. Sprinkle with more salt and pepper to serve.

Notes

*I used Pomora basil olive oil. **Any kind of tomatoes will do, but preferably one you enjoy.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted from The Pioneer Woman and inspired by a seasonal menus item at Osteria Pizzeria.

Think pork is dry? Pork Chops and Stuffing Bake is here to prove you wrong. Prepared in a cast iron skillet and baked with an easy mushroom and onion stuffing on top.

This post is sponsored by the Ohio Pork Council. All opinions are my own.

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Just last night a friend told me that pork is dry and inferior to other meats. I am here to strongly oppose that opinion because I have cooked pork so many different ways and as long as you cook it properly, it shouldn’t be dry.

A common misconception is that you need to cook pork until it’s not longer pink but just like a cut of steak it’s perfectly okay to have a blush of pink inside as long as it reaches an internal temperature of 145°F. Pork cuts like tenderloin and chops should always be cooked to an internal temperature of 145°F no matter what cooking technique you use.

What do you need to make Baked Pork Chops and Stuffing?

• Pork chops
• Salt and pepper
• Fresh bread cubes
• Condensed cream of mushroom soup
• Onion
• Poultry seasoning

Similar to my cast iron pork tenderloin, this baked pork chops and stuffing dish is cooked in just one cast iron skillet. My mom’s recipe card directed you to transfer the seared pork chops from the the skillet into a baking dish, but I decided that step was unnecessary. Unless of course you do not own a cast iron skillet or other oven-proof skillet, in which case by all means swap into a baking dish.

Regardless of whether you bake it in the skillet or transfer to another pan, just remember to have an instant read meat thermometer handy to ensure it reaches an internal temperature 145°F.

The end result? A very moist, definitely not dry, pork chop topped with tender mushroom stuffing. My mom suggested to serve it with applesauce, baked potato (twice baked mashed potatoes would also be good), and a side salad, but I couldn’t get my husband on board with the applesauce. Surely there are more people out there who enjoy applesauce with pork? Don’t leave me hanging.

Applesauce aside, my husband loved this recipe and said it tastes like Thanksgiving except with juicy pork chops instead of turkey. While this recipe will taste like comfort food, just know that pork is packed with protein, selenium, and choline to keep you motivated and energized. For more pork recipes and to learn about the 3500+ families that raise pork in Ohio, check out OhioPork.org.

Three years ago: Vegan Peanut Butter Chocolate Chip No-Bake Cookies

Six years ago: Rehearsal Dinner at Bleu & Fig

Eight years ago: Weekly Meal Plan #35

Ten years ago: Pumpkin Pecan Oatmeal

Eleven years ago: Pumpkin Popcorn Balls

Twelve years ago: Caramel Apple Cinnamon Roll Cupcakes

PORK CHOPS AND STUFFING BAKE

Print

Yield: 4 servings Prep Time: 15 Minutes Cooking Time: 1 Hour 5 Minutes 1 Hour 5 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 cups soft bread cubes*
• 1/4 cup chopped onion
• 1/4 cup unsalted butter, melted
• 1/4+1/3 cup water, divided
• 1/2 tsp poultry seasoning
• 1 (10.5oz) can condensed cream of mushroom soup
• 4 pork chops

Directions

1. Preheat oven to 350 degrees F.
2. In a large bowl, toss together the bread cubes, onion, butter, 1/4 cup water, and seasoning. Set aside.
3. In a small bowl, whisk together the condensed soup and 1/3 cup water. Set aside.
4. Season pork chops on both sides with salt and pepper.
5. In a large cast iron skillet** over medium heat, sear the pork chops, about 2-3 minutes per side.
6. Remove from heat, place a mound of stuffing on top of each pork chop, then pour mushroom soup mixture over the top.
7. Cover skillet with foil, transfer to the oven, and bake for 45 minutes. Uncover and bake another 15 minutes or until the internal temperature reaches 145 degrees F***.
8. Serve immediately with a baked potato and a side salad.

 

Notes

*You can also using dried stuffing mix, but add another 1/4 cup water. **If you don't have a cast iron skillet or other oven-proof skillet, transfer to a greased baking dish. ***Use an instant read internal thermometer.

Did You Make This Recipe?

I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: My mom, from the 1970s.

Free up some oven space and make this crispy skillet stuffing on the stove top. Perfect for anyone who loves the crispy edges of baked stuffing.

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Several years ago my friend Haley introduced me to this crispy stuffing. I know what you’re thinking, stuffing isn’t supposed to be crispy! I too had the same initial reaction but it grew on me the more I ate it and inevitably asked the the recipe.

If you are already an edge piece stuffing person, you really should give this a chance. Especially since it is packed with flavorful sausage, garlic, onion, apple, cranberries, and pine nuts. But if you still are not convinced, you can toss them in a splash of broth.

Welcome to Holiday Side Dish Week 2022 hosted by Heather from Hezzi-D’s Books and Cooks. This year we have over 45 side dishes to help you plan your holiday meals.

Monday Holiday Side Dish Recipes:

• Baked Pineapple Casserole from Hezzi-D’s Books and Cooks
• Brown Butter Pumpkin Sage Pongal from Magical Ingredients
• Cauliflower Gratin from Palatable Pastime
• Cheesy Corn Casserole with Sage from Karen’s Kitchen Stories
• Easy Instant Pot Buttered Potatoes with Garlic and Parsley from Blogghetti
• Healthy Sweet Potato Casserole from Kathryn’s Kitchen Blog
• Instant Pot Sweet Potato Mash from An Affair from the Heart
• Loaded Sweet Potatoes au Gratin from A Kitchen Hoor’s Adventures
• Mushroom Gratin from Cheese Curd In Paradise
• Pecan Rice from A Day in the Life on the Far
• Smoked Mac and Cheese Casserole from Our Good Life
• Sweet Onion Pudding from A Little Fish in the Kitchen
• Sweet Potato Casserole from Hostess At Heart
• Tomato Parmesan Soup from Art of Natural Living
• Wild Rice and Cider Cranberry Pilaf from Sweet Beginnings

CRISPY SKILLET STUFFING

Print

Yield: 8 servings Prep Time: 15 Minutes Cooking Time: 10 Minutes 10 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1/2 lb. Italian sausage (sweet or spicy)
• 5 garlic cloves, minced
• 1/2 cup pine nuts
• 1 small red onion, diced
• 1 small yellow onion, diced
• 2 stalks of celery, diced
• 16 oz. fresh French bread, torn/cut into 1-inch cubes and toasted
• 1 bunch green onion, diced
• 1 green apple, finely chopped
• 6 oz. dried cranberries, chopped
• Herbs, to taste (cilantro, basil, thyme)
• Salt and pepper, to taste

Directions

1. In a large skillet over medium heat, brown the sausage, breaking up into smaller pieces as it cooks until no longer pink, about 5 minutes. Remove to a plate lined with paper towel.
2. Return the skillet with sausage grease over medium-high heat. Add the garlic and pine nuts, cooking until fragrant, about 1 minute. Add the red and yellow onion and cook until tender, about 5 minutes. Remove from heat.
3. Add the sausage back to the pan along with the rest of the remaining ingredients. Toss to evenly distribute. Adjust seasonings to taste. Serve immediately or transfer to a serving dish.

Source: Haley, friend of The Spiffy Cookie.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Bruschette Tricolore translates to tricolor brsuchetta – topped with pesto, marinated tomatoes, and soft stracchino cheese. Just like at Nessun Dorma in Manarola, Le Cinque Terre, Italy.

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Most people are familiar with bruschetta (broo-sket-tah) – crusty (usually grilled) bread, rubbed with garlic, topped with olive oil and salt and often marinated tomatoes and basil as well. But did you know that there are a variety of toppings beyond the most popular tomatoes? Variations may include, vegetables, beans, cured meat, or cheese.

Granted, the version I am sharing today is in fact topped with tomatoes, but that’s not all! (Cue infomercial voice) There’s also fresh basil pesto and creamy stracchino cheese, inspired by the bruschetta we enjoyed at Nessun Dorma in Manarola, Le Cinque Terre, Italy a few years ago. It was one of the best things I ate on our trip and I couldn’t be happier with my replica.

Well, other than the obvious lack of being in Italy.

One year ago: Hoisin Glazed Salmon and Brussels Sprouts

Seven years ago: Red Monster Spinach Smoothie

Eight years ago: Carrot Cake with Cream Cheese Frosting

Eleven years ago: Peanut Butter, Banana & Nutella Bars

BRUSCHETTE TRICOLORE (TRICOLOR BRUCHETTA)

Print

Yield: 16 Servings Prep Time: 45 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

FOR THE TOMATOES

• 4 large tomatoes, diced
• 1/4 cup thinly sliced basil
• 4 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 2 cloves garlic, minced
• 1 tsp salt
• Pinch of crushed red pepper flakes

FOR THE BREAD

• 1 large loaf of Italian bread, sliced 1/2" thick on the bias
• Extra-virgin olive oil, for brushing
• 2 cloves garlic, halved
• 1/2 cup basil pesto
• 8 oz. stracchino or taleggio cheese

Directions

1. For the tomatoes: In a large bowl, gently toss together tomatoes, basil, oil, vinegar, garlic, salt, and red pepper flakes. Cover and let marinate for at least 30 minutes.
2. For the bread: Preheat oven (or grill) to 400°F. Brush bread on both sides lightly with oil and place on large baking sheet. Toast bread until golden, 10-15 minutes, turning halfway through. Let bread cool for 5 minutes, then rub tops of bread with halved garlic cloves.
3. Just before serving, spread pesto over each slice, spoon tomatoes on top, and finished with a spoonful of soft stracchino cheese.

Source: Inspired by Nessun Dorma in Manarola, Cinque Terre, Italy, adapted from Delish.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Classic eggs benedict is great and all, but have you tried it with fried green tomato, served on Texas toast, and topped with cheddar hollandaise?

Eggs Benedict is the first thing that comes to mind when I hear the word “brunch”. It’s a dish I probably only make in my house once or twice a year and therefore I love ordering it when I go out to brunch. While it’s not overly difficult to make, it requires a bit more mindfulness than just frying up some eggs, bacon, and toast. As someone who needs to eat within 30 minutes of waking up my breakfasts tend to be more on the simpler side, even on the weekends. But every now and I then I will make something special for breakfast (with a bowl of fruit to snack on while I prepare it to ward off the hanger).

My favorite thing about eggs benedict is how versatile it is. The first time I ever had a non-traditional benedict was almost a decade ago and I still never tire of the different types I see in restaurants or those that I come up with on my own. Since I’ve been feeling my Texas-born roots lately (even if I only lived there a few short years early in life), I decided to add some of that flair to a benedict with Texas toast instead of an English muffin, thick-cut bacon instead of Canadian bacon, and a cheddar hollandaise. But wait there’s more! I also added an oven-fried green tomato and microgreens before topping it with a poached egg. So it’s a little BLT and a little Texas eggs benedict. Maybe add some cheesy grits souffle on the side.

For the assist in the slam dunk of this recipe was the use of Cabot Greek yogurt to create my easy hollandaise sauce, with a sprinkle of their bacon cheddar to make it cheesy! I also used a small amounts of Dixie Crystals  sugar. Want to win some prizes from our sponsors? After the recipe you will find a Rafflecopter widget to enter! More info about the prizes and sponsors can be found HERE.

Take a look at what the #BrunchWeek Bloggers are creating today!

BrunchWeek Beverages:
Blueberry Lemonade from Family Around The Table
Easy Smoothie Shooters from The Nifty Foodie
Fresh Squeeze Blackberry Lemonade from Cooking With Carlee
Guava Mimosas from Seduction in the Kitchen
Guava Moscow Mule from Love and Confections
Lightening Lavender Margarita from A Kitchen Hoor’s Adventures
Mango Mimosa from April Golightly
Rum Punch for Brunch! from Hardly A Goddess
Sparkling Lavender Lemonade from Snacks and Sips
Strawberry Lavender Smoothie from Eat Move Make

BrunchWeek Appetizers and Salads:
Keto Chicken Salad from Platter Talk
Pecan Grape Salad from For the Love of Food

BrunchWeek Egg Dishes:
Baked Eggs with Mushroom and Asparagus from Caroline’s Cooking
Baked Hash Brown Egg Cups from Creative Southern Home
Breakfast Pizza from Kate’s Recipe Box
Cheesy Scrambled Egg Stuffed Popovers from Jolene’s Recipe Journal
Fried Green Tomato BLT Benedicts from The Spiffy Cookie
Ham, Egg, & Spinach Breakfast Bites from Sweet Beginnings
Roasted Carrot and Beet Frittatas from Culinary Adventures with Camilla
Sausage, Egg, and Cheese Breakfast Bake from Hezzi-D’s Books and Cooks
Sheet Pan Mexican Frittata from Strawberry Blondie Kitchen
Soy-Brined Hard-Boiled Eggs from Shockingly Delicious
The Best Avocado Toast from Simply Healthyish Recipes

BrunchWeek Breads, Grains, and Pastries:
Chocolate Chip Cream Cheese Stuffed Muffins from Big Bear’s Wife
Funfetti Cinnamon Rolls from Cookaholic Wife
How to Build A Crepe Bar from The Crumby Kitchen
Salted Caramel Peach Sweet Rolls from The Redhead Baker

BrunchWeek Main Dishes:
Cheesy Baked Breakfast Tacos from Rants From My Crazy Kitchen

BrunchWeek Fruits, Vegetables and Sides:
Mashed Potato, Cheddar & Bacon Waffles from Tip Garden
Zucchini Cheese Pancakes from Karen’s Kitchen Stories

BrunchWeek Desserts:
Chocolate Banana Cookies with Sprinkles from Who Needs A Cape?
Cinnamon Roll Cake from Books n’ Cooks
Espresso Banana Bread from PasstheSushi
Spring Blooms Cake from The Mandatory Mooch
Vegan Coffee Cinnamon Rolls from The Baking Fairy

Three years ago: Chicken Parmesan Salad

Four years ago: Italian Wedding Soup with Veggie Balls

Five years ago: Grilled Chicken Gyro Salad with Pita Croutons

Six years ago: Funfetti Macarons

Eight years ago: Mexican Mac and Cheese

FRIED GREEN TOMATO BLT BENEDICTS

Serves 8

Ingredients:

TOMATOES

1 cup all-purpose flour

2 tsp salt, divided

2 tsp Cajun or Creole seasoning

2 cups panko breadcrumbs

1 cup buttermilk

3 large firm green tomatoes, sliced into 1/4-inch slices

Nonstick cooking spray, for the tomatoes

CHEDDAR HOLLANDAISE

1/2 cup Cabot plain Greek yogurt

2 tsp fresh lemon juice

2 egg yolks

1/2 tsp Dijon mustard

1/4 tsp salt

1/4 tsp Dixie Crystals pure cane sugar

Pinch pepper

Dash hot Tabasco sauce

2 Tbsp shredded Cabot bacon cheddar (or regular cheddar)

EGGS & ASSEMBLY

8 eggs, cracked and placed in individual ramekins

2 oz. microgreens

8 slices of bacon, cooked and cut in half

8 slices of Texas toast, toasted until golden

Directions:

1. Preheat the oven to 375 degrees F. Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Set aside.
2. In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
3. Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
4. Meanwhile prepare the hollandaise. In the top of a double boiler or a heatproof bowl set over a saucepan of simmering water, whisk together the hollandaise ingredients (except the cheddar). Cook over simmering water, stirring constantly, until the sauce is thick enough to coat the back of a spoon, 6 to 8 minutes. In last minute, whisk in the cheddar cheese and whisk until melted through. Set aside.
5. Fill a wide sauce or saute pan with two inches of water. Bring to a gentle simmer and add vinegar. Gently pour eggs into the pan. Cook 3 minutes, then remove carefully with a slotted spoon and let drain.
6. To assemble, divide microgreens, bacon and tomatoes evenly between the 8 slices of toast. Top with one poached egg and drizzle with hollandaise. Serve immediately.

Source: Adapted from my Eggs Benedict Breakfast Tacos and Food Network.

a Rafflecopter giveaway

Disclaimer: Thank you to #BrunchWeek Sponsors: Dixie Crystals, Cabot Cheese, Joyjolt, Sweets & Treats, Torani, Sarcastic Cooking, Dessert for Two, Sweet Phi, and The Little Ferraro Kitchen for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek recipes. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. Winners have 48 hours to respond once chosen, or they forfeit the prize and another winner(s) will be chosen. The #BrunchWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #Brunchweek posts or entry.

When it comes to holiday breakfasts, it’s going to be hard to beat this baked cranberry eggnog French toast. Better yet prepared the night before for an easy hot breakfast in the morning!

This post is sponsored in conjunction with ChristmasSweetsWeek and by participating received product samples from sponsor companies to be use in the creation of my ChristmasSweetsWeek recipes. All opinions are mine alone.

‘Twas the night before Christmas and not a creature was stirring not even a mouse… because you already prepared this French toast, waiting in your fridge for Christmas morning to be baked for breakfast! Or how about it’s Friday and you should make this tonight and your future self will thank you. Either way this baked French toast is the perfect make ahead breakfast option for the holidays or random weekend brunch.

I was particularly excited to sneak in some cranberry sauce that I still had leftover from Thanksgiving. Why is it that even though it is a must for Thanksgiving, it always seems like the last of the leftovers? But I digress we are not here to talk about holidays of the past, but holidays of the future! To make this French toast more festive and to pair with the cranberries, I used eggnog instead of regular milk. Simple but amazing substitution.

Do you have any Christmas morning breakfast traditions? My dad always makes pancakes and he makes the best. There’s one other breakfast recipe shared today for #ChristmasSweetsWeek on the list below along with a long list of other delicious things you need to find time to make (and maybe a bigger belt). This is my last recipe for the week but there’s still one more day left of recipes from other bloggers. Which means you still have time to enter the giveaway located at the end of this post! Find out more HERE.

#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Chocolate Eggnog Pudding Shots from Rants From My Crazy Kitchen
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara’s Multicultural Table
Salted Caramel Apple Cider Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
White Christmas Sugar Cookie Dough Fudge from Hezzi-D’s Books and Cooks

Desserts:

Black Forest Cheesecake from Kate’s Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Christmas Cornflake Wreaths from The Mandatory Mooch
Chocolate Pumpkin Pie Cookie Cups from Love and Confections
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Slice ‘N’ Bake Grinch Cookies from Big Bear’s Wife
Snowmen Macarons from A Kitchen Hoor’s Adventures

Three years ago: Homemade Cardamom Pear Sauce

Four years ago: Quiche for One

Six years ago: Gingerbread Oreo Snowman Truffles

Seven years ago: Jalapeno Cornbread

Eight years ago: Pretzel Rolls

BAKED CRANBERRY EGGNOG FRENCH TOAST WITH STREUSEL TOPPING

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French baguette

1 cup cranberry sauce

8 eggs

2 cups eggnog

1/4 cup Dixie Crystals pure cane brown sugar

1 tsp vanilla extract

1 tsp Lorann maple bakery emulsion

1/2 tsp cinnamon

1/4 tsp ground nutmeg

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup Dixie Crystals pure cane brown sugar

1/4 tsp cinnamon

1/4 cup Cabot Creamery unsalted butter, softened

1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Spread cranberry sauce on one side of each, and slices into rows in baking dish. In large bowl, whisk together the eggs, eggnog, brown sugar, vanilla, maple, cinnamon, and nutmeg. Pour over bread slices, separating slices as you pour so the mixture gets between them. Cover and refrigerate overnight (maximum of 18 hours).
2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together whole wheat pastry flour, oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside
3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.

Source: Adapted from my Baked Apple French Toast with Streusel Topping.
a Rafflecopter giveaway

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. The ChristmasSweetsWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The ChristmasSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the ChristmasSweetsWeek posts or entry.

When it comes to the toast for breakfast trend, I’m still partial to the French kind. Sure I am kinda basic sometimes and want to put avocado on everything, but French toast is where it’s at (and I’m not sure avocados belong there). Especially when I can prepare it the night before and bake it in the morning, thus not standing over the stove top cooking each one individually in the morning.

This version of French toast has straight peanut butter spread between each layer of sliced French bread, cocoa powder beaten into the egg-milk mixture in which the bread soaks overnight, and more peanut butter and cocoa powder in the streusel topping. So little peanut butter sandwiches soaked in chocolate and topped with a peanut butte rand chocolate crunch. Sounds like the perfect start to the weekend if you ask me.

There are only 2 regular season games left in the Ohio State Buckeyes season including today’s last home game against Illinois. After today, we have Michigan away on Thanksgiving weekend and if we win out then we will go on to the B1G Championship game against Wisconsin. But what I’m getting at is that this year’s #PBChocSat series is nearing it’s end. Not that I won’t still post peanut butter and chocolate recipes, it just won’t be every Saturday.

I actually already know what I want to make for next weekend and it’s gonna be great (as always). But for now I’m relaxing at home (because we sold our tickets to a friend again) until later when we eat our faces off at Bonifacio’s 1st anniversary Kamayanfest party! This French toast served as my larger brunch so that I can skip lunch and be ready for the feast at 5. Gotta plan ahead for these kinds of things.

One year ago: Blackened Roast Turkey

Two years ago: Bacon Wrapped Turkey Breast Stuffed with Pear Hash

Three years ago: Caramel Apple Pecan Cheesecake

Four years ago: Penne with Butternut Squash, Kale, and Goat Cheese

Six years ago: Baked Apple Cider Doughnut Minis

Seven years ago: Asian BBQ Chicken

BAKED PEANUT BUTTER & CHOCOLATE FRENCH TOAST

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French bagette

1 cup creamy peanut butter

8 eggs

2 cups 2% milk

1/2 cup cocoa powder

1/2 cup brown sugar

1 tsp vanilla extract

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup packed brown sugar

1 Tbsp cocoa powder

2 Tbsp unsalted butter, softened

2 Tbsp creamy peanut butter

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Spread peanut butter on each slice and sandwich together. Arrange in a single layer in the prepared baking dish.
2. In large bowl, whisk together the eggs, milk, cocoa, vanilla, brown sugar, and honey. Pour over bread slices, separating slices as you pour so the mixture gets between them. Cover and refrigerate overnight (maximum of 18 hours).
3. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together oats, brown sugar, & cocoa. Cut in butter and peanut butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Set aside.
4. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup or chocolate maple syrup.

Source: Adapted from my Baked Apple French Toast with Streusel Topping.

This isn’t your boring every day tomato soup. Add some smoke for an incredible flavor and it may become your go-to tomato soup.

Despite it being the end of September, we are still seeing temperatures in the high 80s. I’ve been wanting to make this soup for weeks but between general busy-ness and the heat I never got around to it. Heck I’ve wanted to make this soup since I first had the smokey tomato soup last winter at Lindey’s for Restaurant Week.

While I obviously don’t have their recipe (although I’ve been tempted to ask), I managed to come up with my own. I know it is a normal thing to use dried bread to thicken soup but this was actually my first time doing it myself. Have you ever done it?

Despite it being a common practice, I was still skeptical. That was until I took my first spoonful and swooned. While it wasn’t quite as smoky as I had hoped the flavor was incredible. Maybe next time I will smoke all of the tomatoes instead of using half canned, or I could add some liquid smoke flavoring. But regardless, I am calling this a win. Especially when paired with a pesto white cheddar grilled cheese <3.

As for updates on wedding things, I bought my dress this past weekend! A friend was in town so I decided to take advantage and booked some appointments. Thought I found one at the first stop, but went to my second appointment of the day just in case and sure enough I found one I couldn’t walk away from! Now to wait 6 months for it to come in… why is wedding stuff so drawn out? The only other progress we’ve made has been checking out a couple more venues. We still have a favorite but probably going to check on more just in case next week and then decide!

Two years ago: Midwest Loco Moco

Three years ago: Peanut Butter & Chocolate Yogurt Covered Pretzels

Five years ago: Sweet Potato Kale Pizza with Rosemary & Red Onion

Six years ago: “Don’t Judge Me” Mac & Cheese

SMOKED TOMATO SOUP

Serves 6

Ingredients:

TOMATOES

2 tsp apple smoking chips (or 1 Smokin-O)

1 lb. plum tomatoes, halved lengthwise

1 Tbsp olive oil

Salt and pepper, to taste

BREAD

6 slices country-style bread, each 1 inch thick and cut into 1-inch cubes

3 Tbsp olive oil

Salt and pepper, to taste

SOUP

1 Tbsp unsalted butter

1 Tbsp olive oil

1 yellow onion, diced

3 garlic cloves, smashed

1 (28 oz.) can whole peeled tomatoes with juices

4 cups chicken stock

2/3 cup heavy cream

1 Tbsp honey

2 tsp kosher salt, plus more to taste

1/2 tsp smoked paprika

1/4 tsp freshly ground black pepper

1/4 tsp dried oregano

1/8 tsp red pepper flakes

Pinch of cayenne pepper

Directions:

1. Heat a stovetop smoker over medium-high heat. Put the smoking chips in the bottom of the smoking pan, reduce the heat to medium-low and place the rack in the smoker. (Alternatively, I used a Smokin-O’s ring on the grill.)
2. Preheat oven to 350°F. In a bowl, stir together the bread cubes, olive oil, salt and pepper. Spread the bread cubes out on a baking sheet and bake until golden, about 10 minutes. Set the croutons aside.
3. In a bowl, stir together the tomatoes, olive oil, salt and pepper. Place the tomatoes, cut sides up, on the smoker rack. Cover and smoke for 15 minutes. Transfer the tomatoes to a bowl and let cool, then remove and discard the skins.
4. Heat the butter and olive oil in a large heavy-bottomed pot over medium heat. Once the butter is melted, add the onion and saute until tender and translucent, about 5 minutes. Add garlic and cook just until fragrant, about 1 minute. Add the smoked and canned tomatoes, stock, cream, sugar, salt, paprika, pepper, oregano, red pepper flakes, and cayenne. Bring to a boil and then lower the heat to simmer for 15 minutes.
5. Remove the pot from the heat and puree with an immersion blender (or transfer to a tabletop blender). Set the pot over low heat, add the croutons and let stand for 5 minutes, stirring occasionally. Puree the soup again until smooth. Season to taste with salt and black pepper. Serve warm (I made pesto white cheddar grilled cheese with mine).

Source: Adapted from Williams-Sonoma and Joanne Eats Well With Others.

French toast has never been easier and yet looked so elegant at the same time. Baked apple French toast is made the night before and can be modified with your favorite fruit.

In honor of Valentine’s Day this past weekend, my friend Haley and I conjured up the epic idea of hosting a Lord of the Rings movie marathon, the extended versions, complete with all 7 hobbit meals.

When I ran this idea by my boyfriend a few weeks prior, not wanting to impose a house-full of our friends on him for Valentine’s Day, he responded in the best way possible, “This is it best Valentine’s Day idea ever – you do love me!”

And then I went off the deep end, looking up middle earth inspired recipes and researching the typical kinds of food eaten throughout the series. Everyone who has read the books and/or seen the movies is familiar with elven lembas bread and the mass quantities of ale consumed by the hobbits, what did their typical diet entail?

For starters, there are 7 different meals including Breakfast, Second Breakfast, Elevensies, Luncheon, Afternoon Tea, Dinner, and Supper.

Since I think I was the only one who was up early enough to eat Breakfast (which was a glass of tea and a muffin), we started the day at 9:30am with Second Breakfast and the original animated 1977 movie, The Hobbit.

Inspired by a hobbit’s love for bread, eggs, apples, and honey I prepared baked apple french toast with slices of apple between the bread and topped it off with streusel. Served with a side of sausage, all my hobbit friends were satisfied (see below for proof that hobbits were present). At least until the next meal 2 hours later.

The next meal was elevensies, served at 11am of course. This consisted of lembas bread wrapped in crafted mallorn leaves – you can find out about that and the rest of the menu on my Lord of the Rings Menu post.

Side note: One of my friends has celiac and I was able to make her own portion of this French toast using gluten-free bread and gluten-free oats. In the past I’ve also made it with dairy-free milk so no matter your dietary restrictions, you can still enjoy this with the appropriate substitutions!

One year ago: Skillet Rolls for Two

Three years ago: Meyer Lemon Blueberry Baked Oatmeal

Four years ago: Caramelized Chicken with Jalapeno Cream

Five years ago: Chocolate Covered Cherries

BAKED APPLE FRENCH TOAST WITH STREUSEL TOPPING

Serves 6-8

Ingredients:

FRENCH TOAST

1 (16-oz.) French bagette

8 eggs

2 cups 2% milk

1/4 cup brown sugar

1/4 cup honey

1 tsp vanilla extract

1/2 tsp cinnamon

1/4 tsp ground nutmeg

3 apples, peeled, cored, and sliced

STRUESEL TOPPING

1/2 cup old fashioned rolled oats

1/2 cup packed brown sugar

1/4 tsp cinnamon

1/4 cup unsalted butter, softened

1/2 cup chopped pecans or walnuts (optional)

Directions:

1. Butter a 9×13 baking dish. Cut bagette into 1″ slices. Align slices into rows in baking dish. In large bowl, whisk together the eggs, milk, vanilla, brown sugar, honey, cinnamon, and nutmeg. Pour over bread slices, separating slices as you pour so the mixture gets between them. Place slices of apples between the bread. Cover and refrigerate overnight (maximum of 18 hours).
2. Streusel may be made the night before and sprinkled on before baking the next day: In medium bowl whisk together oats, brown sugar, & cinnamon. Cut in butter using two forks, a pastry blender, or your fingers. Mix until combined and crumbly. Add pecans, if desired, and mix. Set aside
3. Remove baking dish from refrigerator and bring to room temperature (approximately 30 minutes). Preheat oven to 350 degrees. Sprinkle streusel evenly over top of bread slices. Bake uncovered for 40-50 minutes, until cooked through, lightly browned, and there is no visible liquid. Center should be moist but not runny. To prevent over browning, loosely lay a sheet of aluminum foil over top during last 10 minutes, if necessary. Let rest for 10 minutes before serving. Serve with maple syrup.

Source: Adapted from my Baked Blueberry French Toast with Streusel Topping.

Everybody loves breakfast for dinner, but what about breakfast all day long!? Today a group of bloggers are sharing a variety of waffles to cover you from sunrise to sunset, thanks to our hostess Kim (Feed Me, Seymour). So be sure to check out every one else’s recipes and have a napkin handy, you might need to wipe your face clean of drool after all of this is said and done.

Appet-affles

• Cheese & Pear Waffle Appetizer by The Freshman Cook
• Waffled Polenta Crisps with Caponata by Culinary Adventures with Camilla

Breakf-affles

• Buckwheat Waffles Benedict by A Kitchen Hoor’s Adventures
• Honey Bacon Waffles by Cindy’s Recipes and Writings
• Churro Waffles by A Nerd Cooks
• Coconut Flour Waffles with Spiced Pineapple Syrup by Aloha Flavor
• Gluten-Free, Dairy-Free Chocolate Pecan Waffles by Rhubarb and Honey
• Orange and Dark Chocolate Waffles by Cookie Monster Cooking
• Peanut Butter & Jelly Stuffed French Toast Waffles by The Spiffy Cookie
• Potato Waffle Eggs Florentine by Eats Well With Others
• Pumpkin Waffle Sandwiches with Apple Butter and Melted Brie by Go Go Go Gourmet
• Toasted Coconut Belgian Waffles by The Chef Next Door

Waffl-ides

• Brown Sugar Chicken and Waffles by GirlCarnivore
• Cauliflower Cheese Waffles by Food Lust People Love
• Chicken and Spiced Sweet Potato Waffles by A Day in the Life on the Farm
• Hummus Waffles with Sausage and Sun-Dried Tomatoes by Sew You Think You Can Cook
• Mac and Cheese Waffles with Honey Bunches Chicken by Baking In A Tornado
• Sweet & Savoury Sausage & Apple Waffles by Fuchsia Freezer
• Sweet Potato Waffles with Horseradish Sauce by Our Good Life

Dessert Dish-affles

• Apple Pie Waffles by Spiced
• Banana Split Waffles by Cravings of a Lunatic
• Homemade Waffle Cones by Eva Bakes
• Neapolitan Waffles by Dinner at the Zoo
• Pumpkin Pecan Waffles by Feed Me, Seymour
• Pumpkin Pie Waffle Cake by Cookie Dough and Oven Mitt
• Red Velvet Waffles with Bourbon Cherry Syrup & Cream Cheese Drizzle by Cooking In Stilettos

My recipe for waffle week spawned from my French toast waffles that I posted awhile back. They turned out so well the first time that I decided to try stuffing them this time around. Essentially I made peanut butter and jelly sandwiches, dipped them in an egg-milk mixture, and then pressed them in a waffle iron. Once cooked they might not look like much but I doubt you will need more than one to feel satisfied. Only one question remains: are you going to eat these for breakfast or lunch?

One year ago: Open-Faced Ricotta, Arugula, and Egg Sandwiches

Three years ago: Rosemary Brie Chicken Burgers

PEANUT BUTTER & JELLY STUFFED FRENCH TOAST WAFFLES

Serves 4

Ingredients:

8 slices of bread

1/2 cup creamy peanut butter

1/4 cup jelly or jam of choice (I used homemade raspberry jam)

1 cup milk, room temperature

2 eggs, room temperature

1 Tbsp granulated sugar

1 Tbsp unsalted butter, melted

1 tsp vanilla extract

1/2 tsp ground cinnamon

Pinch salt

Directions:

1. Spread 1 tablespoon of peanut butter onto one side of each slice of bread. Spread 1 tablespoon of jelly on top of the peanut butter on only 4 slices of bread, leaving about a 1/2-inch border. Sandwich the jelly slices together with the peanut butter slices to form 4 peanut butter and jelly sandwiches, pressing the edges slightly to seal.
2. In a medium bowl, whisk together the milk, eggs, sugar, butter, vanilla, cinnamon, and salt. Place sandwiches in a 13×9-inch baking dish; pour milk mixture over bread, turning to coat. Let stand 5 minutes.
3. Preheat waffle iron and then coat with cooking spray.
4. Place 2 sandwiches on hot waffle iron (or as many as will fit). Cook 3 to 5 minutes or until golden brown. Repeat the procedure with the remaining sandwiches.
5. Serve immediately with syrup, more jelly/jam, fruit, and powdered sugar if desired.

Source: Adapted from my French Toast Waffles.

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