A few nights ago, I made a roast chicken, a huge salad, and some baked sweet potatoes. I ate my sweet potato and although Eli loves them, he ignored them. I couldn’t waste them, so I took the skin off, tossed the potato meat into my ricer and threw the puree into the fridge. As I was cleaning out my fridge days later, I remembered the puree.
I turned to my trustee baking bible, Dorie’s, Baking: From My Home to Yours
I'm calling this a pie. Yes, it resembles a quiche, but I prefer to call it a pie. It seems more manly that way. Plus I wanted a more rustic looking version that does not require rolling anything out or having to make actual dough.
The crust here is cheese based, you just press it in the pan and it's ready to go...no skills required. While quiche is often served for just breakfast or brunch, this is definitely perfect for dinner too.
It's not eggy or flavorless. In fact it's bursting with all kinds of tastes and works great for leftovers. Enjoy this one over the weekend!
It's blueberry season. Glorious, juicy, sweet blueberry season.
If you're looking for one fabulous blueberry treat this summer, then you've got to make my Mom's Blueberry Sweet Rolls. She has been making them since I was a little girl, and my love for them has never waned.
Each bun has warm, juicy, cinnamon-sugar coated blueberries tucked inside of a pillowy soft sweet dough that is glazed with vanilla icing. There is something ambrosial about these buns: they're delicate and pretty enough for a ladies' summer tea party yet homey and comfy enough for a midday snack with a glass of milk.
So next time you go blueberry picking, save a pint of your best berries for Mom's Blueberry Sweet Rolls. Trust me, summer never tasted so good.
This dish is so good that I had to hold my self back from eating the entire dish. A new Sunday morning favorite has just arrived. I inevitably always have left over Challah.
We start our weekend, each Friday night by celebrating Shabbat dinner. Inevitably, we always have left over challah. Eli usually gets egg in the hole on Saturday mornings, Isaac and Levi like it toasted with a little cinnamon butter smeared on top and sometimes I make croutons or bread crumbs with the left overs.
Last night, I was watching an episode of Nigella Lawson. She was making a caramel croissant bread pudding. Bingo. I was inspired to use up our challah and make something similar for breakfast. I changed it a bit yet I am sure the results are just as good as the original!
These are more like a cake than a muffin. Light, not at all dense and the perfect balance of sweet and savory (I added a touch of balsamic). These would be a delicious addition to any brunch menu or they could really just stand on their own.
I like making muffins for breakfast. The ingredients can be measured out the night before, they take 5 minutes to mix up and only about 25 minutes to bake. Muffins are best eaten the day they are made.
I usually send the uneaten muffins to their teachers and the school’s office staff. If I didn’t, I would eat them, all of them, and that just wouldn’t be such a good thing!