Happy hump day! We are officially two weeks out from Christmas, and if you haven’t finished or even started your holiday shopping, I have a little easy homemade gift idea for you today that doubles as the perfect stress-relieving snack for when you just need that hit of chocolate.
These mint chocolate truffles are super decadent, but you won’t believe how easy they are to make! These are based on my favorite Easy Peasy Chocolate Truffles recipe, with a fun and festive hint of mint. I personally love the crackle of the cold chocolate shell as you bite into one of these, followed by the soft, sweet and chocolatey texture of the chocolatey filling.
In the spirit of sharing, I’m so pleased to post my recipe for Mint Chocolate Truffles over at Table for Seven today. So go ahead and click over to see the recipe as well as check out Erin’s wonderful blog!
You can also learn how to make them step by step in a video tutorial I made here:
Happy Eating 🙂
Hope your Thanksgiving was great! We spent the first half with my family watching football and eating herb-roasted turkey breast, stuffing, cauliflower mash, roasted sweet potatoes, crispy green beans and bourbon pumpkin pie, then headed over to my in-laws for Round 2 with a deep-fried turkey, cider-brined pork roast, and even more stuffing, potatoes, sides and desserts.
To say I am full going into today is an understatement.
Chances are, if you hosted the big day yesterday, your fridge is probably loaded with some serious leftovers. But if turkey sandwiches for days aren’t your thing, you might find yourself wondering, what the heck do I do with all those Thanksgiving leftovers?
From using up potatoes, stuffing, cranberry sauce, and of course the turkey, I got you covered. Behold:
30+ Things to Make with Your Thanksgiving Leftovers
…and the main event: Turkey
I’ll be back tomorrow with the November 2013 Monthly Roundup, but for now, enjoy your Friday and put those leftovers to great use!
Am I missing a crucial use of leftovers above? Leave me a comment below and let me know!
Happy Eating 🙂
Happy Thanksgiving week!
As you may know, this year Thanksgiving coincides with Hanukkah. In honor of both holidays, I devised a dish that can work as an appetizer, side, OR dessert, depending on your mood and appetite! These are a take on the traditional potato latke, made with sweet potatoes and a slightly sweet spice flavor running throughout.
Aren’t these the coolest dang potatoes you’ve ever seen? These are giant PURPLE sweet potatoes that I found at Whole Foods the other week, and just had to have.
These sweet potato latkes can be made with any type of sweet potato, though- in fact, I ended up using 1/2 of the giant purple one (it was the size of 2 normal sweet potatoes!) and a regular orange one. I love the color in these latkes, and the warm spice that comes with each bite.
Topped with a dollop of maple syrup-infused Greek yogurt and some homemade cranberry sauce? Bye. Yes.
Sweet Potato Latkes
- 2 sweet potatoes, peeled
- 1 apple, peeled and cored
- 1 egg
- ¼ cup all-purpose flour
- ¼ tsp ground cinnamon
- ¼ tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp cardamom
- pinch salt
- canola oil, for frying
- Cranberry sauce (recipe below)
- Greek yogurt (I mixed mine with maple syrup and ground cinnamon!)
- Grate the potatoes and the apple using the coarse holes of a box grater. Set aside in a bowl.
- In a large bowl, whisk the egg until beaten. Add the flour, cinnamon, ginger, nutmeg, cardamom, and salt. Stir to combine. Add the grated potatoes and apple, and stir to coat everything with the egg and spice mixture.
- Add oil to a large skillet, so that there’s ¼ inch of oil in the pan. Heat to medium-high. When oil starts to smoke, or a small drop of the batter sizzles when added to the pan, we’re ready to fry our latkes.
- Form patties of potato-apple mixture with your hands. What I did was grab a ¼-cup portion, form a ball with my hands, and flatten slightly before placing carefully in the oil. Working in batches (don’t crowd the latkes, go for 3-4 at a time), fry for 2-3 minutes on both sides. Remove to a plate lined with paper towels.
- Serve with a dollop of greek yogurt and cranberry sauce. Enjoy!
- Place 1.5 cups of fresh cranberries, ½ cup water, and ½ cup sugar in a medium saucepan over medium-high heat. Cover and bring to a boil. Once cranberries start popping, bring heat down to low, but keep covered. Cook for 15-20 minutes. Stir in 1 tsp fresh lemon juice and garnish with lemon zest.
Hey! Before I go, I wanted to let y’all know I started a new segment on my YouTube channel called, “How the F#!& Do I Make That?“! My first lesson? The dreaded from-scratch pie crust! I wanted to share this with you all now before the holidays, in case you’d like to tackle a pie for dessert this year!
Please don’t forget to subscribe and leave a comment with an idea for what I should take on next. I’m open to suggestions!
This is my last post before Thanksgiving, but come back on Friday for a full list of recipes you can make with Thanksgiving LEFTOVERS!
Happy Eating 🙂 and HAPPY THANKSGIVING!
Only one week til Thanksgiving! This week and next, I’m posting a bunch of Thanksgiving sides ideas here and on my Facebook page, and today I’m back with another classic dish: Kale and Sausage Stuffing Muffins!
I am a sucker for stuffing, but my biggest problem is that I love it a little too much. While it’s easy to overindulge during Thanksgiving, I find that I’m always drawn back to scooping more and more stuffing on my plate way past the point where it’s cute.
To help me out with my portion-controlling this year, I made my stuffing… in a muffin! Besides being just plain adorable, these stuffing muffins are the perfect portion to place along side your turkey, cranberry sauce, and cauliflower mash!
This recipe works best with cubed, day old bread. If you don’t have any on hand, you can use a little trick to get it dried out so that the bread can soak up all the flavors- simply bake at 300°F for 10 minutes, before you start making the stuffing. The bread won’t get completely toasted, but will dry out enough so that it can soak in all the great flavors we add to it.
I used andouille sausage here because I love a nice spicy kick, but if something a little less hot floats your boat, go for it!
Thanksgiving Side Dish: Kale Sausage Stuffing Muffins
- 1 loaf bread (your preference; I used a rosemary loaf from Whole Foods), cubed
- 3 sausages (I used Andouille), casings removed and meat crumbled
- 1 large onion, diced
- 3 ribs celery, sliced into Cs
- 3-4 leaves fresh sage, chopped
- 3 sprigs fresh thyme
- 3-4 leaves kale, chopped coarsely
- ½ cup chicken stock
- 2 eggs
- If your bread is already stale, disregard this step. Preheat oven to 300°F. Arrange cubed bread on a baking sheet and bake for 10 minutes. Transfer bread to a bowl and set aside.
- In a large skillet over medium heat, add the crumbled sausage and allow to cook until browned, about 8-10 minutes. Remove with a slotted spoon to a plate lined with paper towels. Add the diced onion, celery, sage and thyme, and allow to cook for 10 minutes, or until the vegetables soften and become translucent. Add the kale and the sausage back to the pan. Pour the chicken stock into the pan and stir to combine; allow to simmer for 2-3 minutes then remove from heat.
- Preheat the oven to 375°F. Place your bread cubes in a large bowl (if it’s not already there from step 1). Whisk together two eggs, and pour over the bread. Toss to coat.
- Carefully pour the sausage and vegetable mixture over the bread, and again toss to coat. Line a muffin tin with paper liners, and place scoops of stuffing in each muffin tin to desired portion size. I filled mine and then some!
- Bake for 22-25 minutes, until bread is golden brown and crispy on top.
To make it even easier to learn how to make these killer stuffing muffins, check out my simple step-by-step video!
What’s your favorite take on stuffing? Do you have any fun family traditions or special ingredients you swear by?
Happy Eating 🙂
How do we feel about Martha Stewart?
She’s a pretty polarizing figure, for sure. Personally, I’m conflicted. I feel like the media has given us a lot of reasons not to like her- insider trading and family issues aside, even. She’s too organizing! She’s too controlling! She’s too damn perfect!
But man, can that lady cook.
I’ve made quite a few of Martha’s desserts over the years- from Dark Chocolate Cheesecake, to Pumpkin Cookies and more. She’s got such a large repertoire of recipes that sometimes seeing her seal of approval makes me feel like I’m guaranteed to have a winner. And oh yeah, she did happen to feature my company’s cookies on her show that one time!
This pumpkin cheesecake of hers is no exception to perfection. It was a big hit at our Thanksgiving dinner this year, and it made so much that we were snacking on it for days.
One thing didn’t go exactly perfect, however. Even though Martha’s recipe was apparently designed to eliminate any cracks in the cake, which I followed to a T, that didn’t prevent a pretty giant one from appearing once everything was all said and done. However, we made the best of a silly situation by adding a few chocolate kisses to make a face!
Normally, I would share the recipe right here on my blog, but since I followed it extremely closely, feel free to check out Martha’s recipe for pumpkin cheesecake over on her site- I’m certainly excited to share with you. However you feel about her, that Martha, she knows her stuff!
What’s your favorite holiday dessert?
Happy Eating 🙂