Ten Awesome Game Day Recipes

by Kate from Scratch Posted on January 16, 2014

The Super Bowl is coming soon and it’s practically right next door to us too.  Get excited.  This means that not only is traffic going to be an absolute freaking nightmare in our area (Fun!), but also that it is time to start planning your big game menu.

We have it all covered.

The second you take one look at these Super Bowl recipes you will be completely sold and doing whatever it is that’s required to get them into your mouth menu plan as quickly as possible.

Make food, drink beer, get rowdy.  It’s the Super Bowl.

   Jalapeno Popper Dip

jalapenopopperdipThis dip is so insanely addictive that it has been coined “jalapeno crack dip” in our home.  One bite and you will be hooked.

Chili

black bean chiliThis easy peasy one pot wonder is a staple for any game gathering and will stay hot all day in a slow cooker while you enjoy the game.

Add some extra heat just for me.

Whiskey Steak

Whiskey-Steak Yes I said whiskey and steak in the same sentence.  Meat and booze lovers rejoice!

Egg Rolls

vegetarian-egg-rollsThese egg rolls are surprisingly light and packed with vegetables and protein.

Pair with some Thai style chili sauce or traditional duck sauce (found in the international aisle of your regular grocery store).

You won’t be sorry.

Meatballs

meatballs Make mini ones for an appetizer or buffet and be sure to make meatball pockets if there’s anything leftover the next day.

There probably won’t be.

 Hot Baked Spinach and Artichoke Dip

Hot Baked Spinach and Artichoke Dip

Hot Baked Spinach and Artichoke Dip is green so it’s obviously good for you.  Yep, I’m rolling with that.

Deep Dish Pizza

http://katefromscratch.com/2013/03/23/cake-pan-pizza/

Click the photo, get the recipe and then let your imagination run wild with toppings.   This crust is built for it.  Don’t be shy.

Overstuffed Potatoes

overstuffed-potatoes-broccoli-cheddar-twice-baked-game-dayOverstuffed twice baked potatoes are meant to be over the top.  These are brimming with cheese and broccoli, but for the non vegetarians out there, go ahead …add bacon.  You know you want to.

Eggplant Rollatini

eggplant rollatini

Make the most delicious eggplant rollatini in the world.   The superbowl in in New Jersey this year.  Gotta represent.

OR

Southwest Style Veggie Wraps

Southwest Grilled Veggie Wrap

This one also works well for those of you grilling or tailgating.

Looking for more recipe ideas?  Kraft’s Game Day Pinboard is highly drool-worthy.  Check out the other Kraft boards to see some of my stuff there.  Feel free to spread the love.

Happy Game Day!

Posted in All, Basics, Breakfast, Dinner, Entertaining, For Kids, Lunch, Vegetarian | Tagged , , , , , , , , , , , , , , , , , , , , , , , , , , , , , | 7 Comments

Death By Chocolate Cupcakes

by Kate from Scratch Posted on January 6, 2014

Happy 2014 everyone!  This year, we’ve decided to hold back on the pretenses and celebrate the new year the proper way.

With death by chocolate cupcakes, obviously.

Death-By-Chocolate-Cupcake

I found and adapted this recipe from another blog and it’s really quite delicious as is.  Now I know I should depend on blogs more often for my baking recipes.   The cake was moist, the filling decadent and never lacking in chocolate flavor.

Overall, it’s a win and I highly recommend it.

The only thing I altered was filling the cupcakes with most of the frosting and leaving only a small amount on top of each cake.  I find this method to give the perfect cake to frosting ratio with each bite.  I also just upped the vanilla a little bit and used dark brown sugar instead of light, but that’s just for a little more oomph in the flavor department.

I bet a dash of espresso powder would be delicious as well, but I wouldn’t recommend that for the kids.  They get crazy enough with just the sugar, no need to add coffee to that equation.  Yikes.

Death-By-Chocolate-Cupcake-3

Death By Chocolate Cupcakes

Recipe Adapted from Blog: Sally’s Baking Addiction

Dark Chocolate Cupcakes

  • 1/2 cup (1 stick or 115g) unsalted butter
  • 2 ounces semi-sweet baking chocolate
  • 1/2 cup (64g) unsweetened cocoa powder (not Dutch processed)
  • 3/4 cup (95g) all-purpose flour (you may use cake flour for a more soft and tender crumb)
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 large eggs, at room temperature
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) dark brown sugar
  • 1 1/4 teaspoon vanilla extract
  • 1/2 cup (120ml) buttermilk

Dark Chocolate Frosting

  • 2 and 3/4 cup (330g) confectioners’ sugar
  • 2/3 cup (80g) unsweetened cocoa powder
  • 6 Tablespoons (90g) unsalted butter, softened to room temperature
  • 6 Tablespoons (95ml) heavy cream
  • 1 teaspoon vanilla extract
  • pinch of salt (to balance sweetness of frosting)
  • 1/3 cup (60g) semi-sweet chocolate chips for decoration, optional

Directions

chocolate cupcakes:

  1. Preheat the oven to 350 degrees F.  Line 12 cup cupcake pan with 12 cupcake liners (Tip: double up the liners to prevent fading of pattern on liners).
  2. Place chocolate and butter into a glass bowl and microwave on high in thirty-second intervals, stirring thoroughly after each.  Note: If you prefer to do this in a double boiler –the old-fashioned way–, you may.  Remove from heat once thoroughly melted and set aside to cool slightly until further notice.
  3. In a medium mixing bowl whisk together dry ingredients:  Cocoa powder, flour, baking powder, baking soda and salt and set that aside.
  4. In a large bowl, beat the eggs, sugar, brown sugar, and vanilla until smooth.
  5. Add cooled butter/chocolate and whisk until smooth.
  6. Add half of the flour mixture, then half of the buttermilk. Repeat until everything is added. Stir until barely combined you do not want to over mix as this will cause a tough cupcake (and while that sounds adorable, it is not).
  7. The batter will be very thick like pudding.
  8. Divide the batter between 12 liners in your cupcake pan.  Bake for 18 minutes, or until the cakes spring back when gently pressed with the back end of a wooden spoon.  Note: I prefer this “press test” to the toothpick test to prevent over-baking, but the toothpick test works if you prefer it.
  9. Allow to cool completely before frosting.  Be patient.  It’s worth it. Promise.

Chocolate Frosting:

  1. Sift together the confectioners’ sugar and cocoa powder to assure there are no lumps. Set aside.
  2. With a handheld of stand mixer, beat the butter at medium speed until fluffy  which should take about 2 minutes.
  3. Add the sifted sugar and cocoa powder alternately with the heavy cream and vanilla in small batches. Beat on low speed after each batch of sugar added to prevent sugar from flying everywhere.
  4. Add more powdered sugar if frosting is too dark (or) add a pinch of salt if frosting is too sweet for your liking; as I did.

Note:  Using a frosting filled pastry bag (or a ziploc bag with the corner snipped), fill the insides of the cupcakes by inserting the tip of the pastry bag half way into cupcake.  Fill until the cake plumps up, which should be about 2 tablespoons of frosting inside.  Then swirl the top of each cake with an additional two tablespoons of frosting as well.  This gives the perfect cake to frosting ratio in every bite.

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Dear Winners: Top Savory Recipes of 2013

by Kate from Scratch Posted on December 30, 2013

“If you always do what interests you, at least one person is pleased.”

-Katharine Hepburn

 

These are the most popular savory recipes on Kate from Scratch from 2013.  Every single one of these recipes is simple and fresh and not overly complicated.  None of them require you to find tomatoes on the vine in December, nor do they need you to raise chickens or buy some spice or herb you will never in a million years touch again.

There’s a good chance the entire family will enjoy these dishes and you will not spend hours slaving away in the kitchen making them.  They are just good recipes that the home cook can make and enjoy.  Congratulations to my regular readers.  The recipes you love are the winners this year.

Spinach Ricotta Calzonespinach-ricotta-calzone

Spicy Balsamic Tofu Wrap

balsamic-tofu-spicy

Kung Pao Tofu and Broccoli

kung-pao-tofu-broccoli

Farmer’s Market Nachos

farmer's-market-nachos-vegetariane

Cake Pan Pizza

pan-pizza-deep-dish

Tortilla Soup with Black Beans

tortilla-soup-with-black-beans

Smoked Mozzarella & Roasted Pepper Caprese – A French Bread Pizza

meatless-monday-caprese-french-bread-pizza

Hot Curried Carrot Soup

curried-carrot-soup-kate-from-scratch

Mini Quiches

mini-vegetarian-crustless-quiches

Potatoes Peppers and Perfect Poached Eggs

potatoes-peppers-poached egg

 

Happy New Year, Everyone!

 

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Mini Monkey Bread Bubble Buns with Cream Cheese Icing

by Kate from Scratch Posted on December 20, 2013

If there is one thing in this world that I am very good at, it is celebrating an occasion no matter how small.  In fact, I think I might celebrate more than I work, quite frankly.  Or, maybe I just don’t consider what I do work because I enjoy it.  Or maybe documenting life’s celebrations is the work.   Or, well, nevermind, you get the idea.  Moving on.

The other day happened.  And it was a reason to celebrate!

Kate from Scratch

Not only was it the first snow day of the season, but I also finalized my first syndication contract!  I am officially somewhat fancy, so I made a fancy brunch for the boys.  I woke up early, set the table and even used the (not so expensive just in case) stemware.  Mini monkey bread bubble buns, baked bacon, Cheerios they could pour themselves, (which is always exciting for a three year old) and clementines.  To drink they had freshly squeezed orange juice, and hot cocoa with big marshmallows.

They woke up to snow, no school and this.

celebration brunch-4

There was bacon and marshmallows and snow.  Needless to say, it was a success.

 

celebration brunch-5

And now I’m posting this photo of Max just because I’m a super cheesy mom.

christmas2013

So, I wanted to thank you all, so much, for taking the time to pin my recipes and photos over and over (and over) again. I hope you all have a very merry weekend.  Don’t forget to celebrate the little things.

mini monkey bread bubble buns
Feel free to check out my photos on the Kraft pinboards and thank you to blogher for making that possible.

Mini Monkey Bread Bubble Buns

  • 1/2 cup granulated sugar
  • 2 teaspoons ground cinnamon
  • 2 cans of (regular sized) refrigerator biscuits
  • 1/2 cup butter plus more for pan
  • 1/2 cup packed brown sugar

Cream Cheese Icing

  • 4 ounces of Kraft Philadelphia cream cheese
  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • buttermilk or whole milk for thinning (a few tablespoons)

For the mini monkey bread bubble buns:

  1. Grease or spray 12 regular-size muffin cups.
  2. Mix butter and brown sugar; spoon 1 tablespoon mixture into each muffin cup.
  3. Mix granulated sugar and cinnamon in 1-gallon bag.
  4. Separate dough into 20 biscuits; cut each in 6 pieces. Shake pieces in bag to coat generously.
  5. Place 10 pieces in each muffin cup and sprinkle some additional mixture from bag over each cup if desired.
  6. Place muffin tin on a large baking sheet (in case of overflow).
  7. Bake at 350°F for 12 to 15 minutes or until golden brown. Cool 1 minute Serve warm with cream cheese icing (below).

For the Icing:    In a medium mixing bowl, using an electric mixer, beat together the cream cheese, powdered sugar, cinnamon and vanilla until whipped and soft.   Add a splash of milk or butter milk to thin the icing a bit and mix again.  Spoon icing over warm mini monkey bread bubble buns and serve.

 

 

Posted in All, Breakfast, Entertaining, For Kids | 4 Comments

Broccoli Cheese Soup

by Kate from Scratch Posted on December 17, 2013

broccoli-cheese-soup

This soup is rich and creamy and luscious.  It’s the perfect lunch on this frigid snow day and it’s easy to make, which is always a nice bonus.  Choose your favorite cheeses, add your favorite broth, perhaps a dash of sriracha and call it your own.  The broccoli is roasted and naturally that means I added Parmesan before roasting because the only thing that makes roasted broccoli better, is Parmesan.  I added some thyme, a bay leaf, some bullion and minced garlic along with copious amounts of black pepper to suit my taste.  I used a small array of sharp and mild easy melting cheeses (mostly cheddar to keep it classic with just a bit of provolone) to add a certain smooth tang that I love.   I topped it with some large homemade seasoned croutons made from this bread which I recommend since it added a nice crunchy contrast to the creamy soup, but of course that’s optional.  Adding some extra cheese on top would work as well.

Make it your own, finish up your Christmas shopping and stay warm out there.

Broccoli Cheese Soup

  • 4 heads broccoli, cut into 1-inch florets
  • Olive oil, for drizzling
  • Salt and freshly ground black pepper
  • 1/2 cup grated Parmesan cheese
  • 1 stick (4 ounces) butter
  • 1 large onion, diced
  • 1/2 teaspoon dried thyme
  • 2 cloves of garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups whole milk
  • 2 cups half-and-half
  • 2 cubes vegetarian vegetable bullion (or chicken bullion if preferred)
  • 1 small bay leaf
  • Pinch nutmeg
  • 3 cups grated cheese (your choice)
  • water for thinning

Directions: Preheat the oven to 375 degrees F.   Remove broccoli florets, cut in half, drizzle with olive oil, sprinkle with salt and pepper and Parmesan cheese.  Place on a baking sheet cut-side down and bake until the florets begin to crisp and turn slightly brown, about 20 minutes.  Meanwhile, melt the butter in a pot over medium-low heat. Add the onions garlic and thyme to the butter, cover pot loosely and allow to cook until onions are melted beyond soft but not yet caramelized.  Sprinkle flour over onions.  Stir briskly to combine and cook until the flour is absorbed and smells lightly toasted.   Whisk in the milk and half-and half and drop in the bullion cubes and bay leaf.  Add the nutmeg, then the broccoli, salt and black pepper to taste.  Cover the pot and cut the heat to low.  Simmer until the broccoli is tender, 20 to 30 minutes. Stir in the cheese and allow to melt.  Add water to thin broth if needed until desired consistency is reached ( I added about 1 cup of water).  Taste and season with salt and pepper as needed.  Remove bay leaf and serve the soup as is.  Mash with a potato masher to break up the broccoli a bit,  if desired, or transfer to a blender in two batches and purée completely.

 

 

 

 

 

Adapted from The Pioneer Woman

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Meatless Monday: Rice and Bean Crunchy Tacos with Ginger Chile Salsa

by Kate from Scratch Posted on December 9, 2013

We’re sitting under a layer of ice with all but a handful of things near us closed and cancelled for the day.  We’re forced into the terrible comfort of our own home;  made to lounge in our slippers in front of the fire for an extra day.

Oh, darn you, winter.

…or not.

 

winter-taco-vegan-gluten-free

This weekend we did the bulk of our holiday decorating and shopping.  We got our tree up, the lights untangled, the hooks have been located and the Christmas music files have finally been unearthed.   Not too shabby for one weekend if I say so myself, now it’s time to take it easy.

 

Christmas-tree-kate-from-scratch

This fast and easy meatless Monday dish will warm anyone up.   This recipe is adapted from the April, 2013 issue of Bon Appetit Magazine.  And, by adapted, I mean I pretty much made their recipe and then put it in a taco.  Nothing too extravagant, obviously but it’s Monday, and this quick little addition made this dish go from officially kid loathed, to kid-loved by the simple little miracle of a taco shell.  I left the salsa separate since the kids are not fans of anything with flavor that’s spicy.

winter-taco-vegan-gluten-free

The result was a very budget conscious, time efficient, gluten-free, vegan dish that is easily adaptable to hold your favorite garnishes and personal twists.  It was hailed as an official winner by three of the pickiest eaters I’ve ever known –otherwise known as my two boys and husband.

Rice and Bean Tacos with Ginger Chile Salsa

Adapted from: Bon Appetit, April 2013

  • 2 tablespoons olive oil, divided
  • 1 medium onion, chopped, divided
  • 1 cup brown rice
  • Kosher salt
  • 1/2 cup coarsely chopped fresh cilantro, divided (optional or you may substitute fresh parsley)
  • Freshly ground black pepper
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 2 15-ounce cans black or red beans, rinsed (I used one can of each)
  • 1 cup low-sodium vegetable broth or water
  • 2 red jalapeños or Fresno or Holland chiles, stemmed, halved, seeded
  • 1 garlic clove
  • 1 tablespoon chopped peeled ginger
  • 1 tablespoon finely grated lime zest
  • 1/4 cup fresh lime juice

In a medium saucepan over medium heat, heat one tablespoon of oil.  Add 1/4 of onion and cook until soft or about 5 minutes. Add rice and stir to coat in oil.  Add 2 cups water and season water to taste with salt.  Bring to a boil then reduce heat to low to simmer until rice is just tender, or about 40-50 minutes.

Remove saucepan from heat. Let stand, covered, for 10 minutes. Fluff rice with a fork. Add cilantro if desired and season with salt and pepper.

While rice is cooking, preheat medium saucepan over medium heat and add oil and 2/3 of remaining onion. Cook onion until softened, or about five minutes.  Stir in coriander and cumin and allow to cook for one minute.  Add beans and broth; season with salt and pepper to taste.  Bring to a boil, reduce heat to simmer gently, occasionally mashing beans, until thickened, 8-10 minutes.

Pulse chiles, garlic, ginger, lime zest, lime juice, and remaining onion in a blender until a chunky sauce forms. Season salsa with salt.  Crisp corn tortilla taco shells in oven until warm.  Gently fold rice and beans together.  Spoon salsa into bottom of taco shells and top with rice and beans.  Garnish with arugula and if desired, some cheese.

Serve with lime wedges.  Enjoy.

 

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Cranberry Zinger Whoopie Pies

by Kate from Scratch Posted on December 5, 2013

It is officially the holiday season which could be surmised solely based on the amount of butter I use on a weekly basis.  It’s kind of ridiculous but, also, kind of awesome.  Whoopie pies are a necessity of holiday indulgence, naturally, and if you don’t agree, then you’ve never had one. whoopie-pie-kate-from-scratch-christmas-holiday-baking-3

They are mini cakes filled with delicious possibilities.  I chose a coconut marshmallow filling and a sweet-tart combination of cranberry speckled orange vanilla scented cakes.  They are reminiscent of the packaged zingers you may have grown up eating from time to time; but oh so much more once hand-made and whoopie-pie-ified.

They are soft and chewy and gooey and sweet with bites of tartness that lace the sweetness with a wake of flavor.  When you bite into them the marshmallow stretches and gives a pop of island essence that says, ‘Mele Kalikimaka’ and that makes me want to go listen to Christmas music and watch National Lampoon’s Christmas Vacation (probably the greatest Christmas movie ever).   In fact, I think we’ll go do that right after we do the dishes.

Have a great weekend, everyone!

Cranberry Zinger Whoopie Pies

  • 1 1/2 cups fresh cranberries
  • 1/4 cup sugar
  • 2 tablespoons water
  • 2 teaspoons orange zest
  • 1 simple vanilla cake batter recipe, prepared (boxed or homemade, makes no difference to me)
  • natural food coloring (optional)
  • 2 tablespoons butter plus more for baking sheet if not using parchment or baking spray
  • 1 bag toasted coconut flavored marshmallows (may substitute regular marshmallows + 1 tsp. coconut extract or a splash of coconut flavored rum)

In a small pot over medium high heat, add cranberries, sugar, water and orange zest.  Simmer until cranberries burst and syrup coats the back of a spoon.   Turn off heat and allow to cool slightly. Fold cranberry mixtured into prepared cake batter recipe and add natural red food dye, if desired.  Chill whoopie pie batter in freezer for fifteen minutes and preheat oven to 350 degrees F. Line baking pan with parchment or generally grease with butter or baking spray. Pipe or spoon 36 small circles of batter onto prepared pans, keeping a relatively uniform size and leaving one inch between each circle, to allow for spreading. Bake in preheated oven until cakes spring back when pressed, or about 9-10 minutes.  Note: Allow cakes to cool completely before filling.  In a large glass bowl, add marshmallows and butter.  Microwave on high in thirty seconds intervals, stirring between each until marshmallows are fully melted.  Note: You may melt over double boiler if preferred. Spoon filling onto half of the flat sides of the mini cakes and stack each with the other mini cakes.  Feel free to decorate as you choose and enjoy!

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A Very Vegetarian Thanksgiving: On The Go

by Kate from Scratch Posted on November 26, 2013

Tofurky-vegetarian-casserole-Thanksgiving

This dish has roasted vegetables, sautéed mushrooms and onions, bites of cubed cider-glazed tofurky roast, herbed stuffing, pops of cubed toasted cornbread and fresh, lightly-sweetened cranberries.  It’s then topped with chopped smoky maple tempeh and a tiny sprinkle of brown sugar that can be dressed up as you like.

Once served, I top it with mushroom gravy that I add some hard apple cider to and then reduce (though the regular cider works too). You may also prepare this with the gravy and top it with a pie crust for a vegetarian pot pie, if you prefer.   This dish travels easily and covers everything you want in a Thanksgiving dinner, but, vegetarianized.  Rarely do vegetarians host Thanksgiving, so bringing this to your host’s house along with a dessert or a bottle of wine will surely be appreciated since most meat eaters don’t know what vegetarians want to eat on Thanksgiving.  Most side dishes and gravies aren’t vegetarian if cooked the traditional way, so this covers everything you need without stressing out your host.

If your host doesn’t have spare oven room when you arrive, you may bake this in the insert of a slow cooker.  You can then bring your slow cooker with you to your host’s house, so that all you need to bother them for is an outlet.  Set the slow cooker to warm with the casserole in it, and you’re free to go and help out in the kitchen.

p_holiday_feast195

 

Tofurky Dinner Casserole

  • 3 tablespoons butter, plus more for your baking dish
  • 1/2 cup diced onions
  • 1/2 cup mushrooms
  • 1/3 cup fresh cranberries
  • 2 teaspoons sugar
  • 1 1/2  cups  prepared herbed stuffing
  • 1 cup prepared roasted root vegetables
  • 1 cup cubed prepared cider glazed tofurky roast 
  • 1/2 cup cubed cornbread, lightly toasted
  • salt and pepper, to taste
  • 1 egg, beaten
  • 3 strips of smoky maple bacon tempeh
  • 1 tablespoon light brown sugar
  • chopped pecans or prepared mashed potatoes (optional)

 

In a large saucepan over medium heat, add butter, onions and mushrooms and cook until soft and golden.  Add cranberries and sugar and cook until they start to pop open, adding a splash of water if the sugar sticks to the pan at all (you don’t want the sugar to burn).  Add prepared ingredients next: stuffing, root vegetables, tofurky, and toasted cubes of cornbread.  Mix until just combined and season with salt and pepper to taste.  Turn off heat and allow to cool slightly (while oven is preheating).

Preheat oven to 400 degrees F.

Butter an eight to ten inch baking dish or slow cooker insert.   Add egg to ingredients and mix thoroughly.  Scoop into prepared baking dish.   Top with chopped smoky maple tempeh and sprinkle with brown sugar, lightly and evenly.  Bake in preheated oven for 20 minutes and remove cover for the last five minutes of baking until top begins to brown and crust begins to form.

Top with chopped pecans or piped prepared mashed potatoes if desired.

 

Product Samples Provided By Tofurky

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The Best Classic Thanksgiving Cornbread

by Kate from Scratch Posted on November 25, 2013

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I managed to fight off a cold and find the wire that connects from my camera to my laptop.  For this and so many things, I am thankful. While it may not sound like much of a challenge for most people to simply fight off a cold and find a wire (after looking for it for a week), I’m not most people.  I’d lose my head if it weren’t attached at times.   Then I wonder why and how my son manages to lose his shoes every single day….

“They mysteriously vanished again?!”

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The apple doesn’t fall far from the tree; sorry about that, kiddo.

My other son, however, knows where everything is at all times and it’s kind of freaky, quite frankly.   He’s only three years old.  He must get that from Mike as I am quite seeking challenged and not impressively knowledgable about where random things were last left.

Baking and eating the most delicious cornbread ever, however, is second nature for me, and thankfully simple.

cornbread-thanksgiving-holiday-kate-from-scratch-bestThis is the sweetest, moistest, most crumbly and delicious cornbread that has never failed anyone.

You can eat it directly from the pan with perhaps a drizzle of honey or a pat of butter or you can turn this into the most amazing stuffing that anyone has ever tasted.  You can bake this for a simple night in at home with your favorite chili recipe or serve it at Thanksgiving dinner.

I promise this will fulfill all of your cornbread needs as it has always done for me and for that I am very thankful.

Happy Thanksgiving!

 

The Best Classic Thanksgiving Cornbread

 

  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 1/4 teaspoons salt
  • 1/2 cup packed light brown sugar
  • 1 cup milk (or buttermilk)
  • 2 large eggs, beaten
  • 1 stick unsalted butter, melted

 

  1. Preheat oven to 400 degrees F.
  2. In a large bowl, whisk together corn meal, flour, baking powder and salt.
  3. In a separate bowl whisk together sugar, milk, eggs and butter.
  4. Combine the wet and dry ingredients and fold until just combined.
  5. Pour cornbread batter into a well-greased eight inch skillet or pan and bake in preheated oven for 20-25 minutes, or until it springs back when gently pressed in the center (or inserted toothpick comes out clean from center).
Posted in All, Dinner, Entertaining, For Kids, Lunch, Vegetarian | Tagged , , , , , , , , | 9 Comments

Holiday Dessert Guide

by Kate from Scratch Posted on November 15, 2013

We’ve worked tirelessly testing and deciding on the top dessert recipes from Kate from Scratch that are not only delicious but also easily transportable and unique whether you’re flying across the country or walking to a neighbor’s house.  We have it covered.

This first recipe can be frozen and then transported for ideal stability.  It’s a twist on the traditional pumpkin pie in cheesecake form. It’s rich and amazing in taste and texture.  If you pop it into a bakery box or cake carrier, as you travel 1-2 hours it will thaw and be perfectly ready to eat by the time you arrive.

 

Butterscotch Topped Pumpkin Cheesecake with Gingersnap Crust

pumpkin-cheesecake-kate-from-scratch-holiday-dessert

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If you’re looking for something a bit like a pie that comes with a unique and noticeable twist that others won’t necessarily think to make, try this caramel apple galette. Everyone brings classic pumpkin and apple pies, but this is going to stand out miles above the rest and can be easily packaged without fail. Serve warm with whipped cream for over the top decadence.

 

Caramel Apple Butter Galette

Kate-from-scratch-caramel-apple-butter-galette

If you’re hosting Thanksgiving and want to make sure that you don’t double up when people start shuffling in with their desserts, try this Frozen Hot Chocolate Pie. It was highlighted on Babble as “one of the best recipes to come out of our kitchen”.  I must say I did work very hard on creating this recipe and it is absolutely delicious.  It’s one of the best and one of my personal favorites.  It’s a little complex, but once executed properly, the results are amazingly unique and astoundingly delicious.  It’s unlike any other.

 

Frozen Hot Chocolate Pie

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Next we have some recipes for apple crisp cups and a boozy rum cake that will last hours upon hours at room temperature.   Be sure to use parchment liners (non stick) for the apple crisp cups as they are particularly sticky due to their caramel like structure.

 

Apple Streusel Crisp Cups

best-apple-crisp-cup-thanksgiving-dessert-guide

 

Momma’s Boozy Holiday Rum Cake

Mommas-boozy-Chrismas-Rum-Cake-Kate-from-Scratch

Try this for a fruity take on decadence that can be dressed up with dollops of whipped cream once you’ve arrive at your destination.

 

 

Plum and Cherry Upside Down Cake

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If you’re headed to a chocolate lover’s homestead, be warned, if you bring this one year, it will be required for life. It also travels well and can be packaged as a gift.  Just pop it in a fancy box and store it out of direct heat.  It is insanely addictive, by the way.  I warn you now.

 

Salted Chocolate and Caramel Cracker Bark

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For the “chocolate wasted” lovers out there I give you this little bite that packs a punch of rich chocolate and can be frozen in advance.  They’re flourless and deliciously dark and rich.

 

Intensely Chocolate Cake Morsels (flourless)

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Speaking of candy and gifts, if you’re looking for something a little less chocolatey and a little more sweet and spicy, try this:

 

 

Spiced Pumpkin Seed Brittle

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And last but not least, let us never forget about cookies.  These cookies are a classic kid pleaser that the grown ups tend to gravitate towards as well.  The marshmallow gives them impeccable texture and taste.  They’re a favorite in our house.

“Chocolate Awesomes”

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This next cookie is Christmas smashed into a cookie which obviously involves chocolate and eggnog and nuts.  They’re really good and very reminiscent of the holiday season.

Cookies For Santa

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If you’re looking for a classic shortbread cookie recipe, this is the recipe that I make at least six times a year and always follow to the letter.  It’s perfect exactly as it is and very easily dressed to impress as you see fit. Replace the ganache with a coating of chocolate or sprinkles if transporting these, or just coat them with ganache once you’ve arrived at your holiday dessert destination.

Shortbread Cookies

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Regardless of which you choose to make, these dessert recipes are guaranteed to make any holiday dessert gathering very sweet.

More Holiday and Thanksgiving recipes to come soon including several vegetarian varieties.   Enjoy your weekend.

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