Category: Do-ahead

Baking · Chocolate · Dessert · Do-ahead

The World’s Best Brownie

Belinda

This recipe from the recipe blog “Stayathomechef” produces a crisp brownie with a fudgey, chewy center and is uber chocolatey.

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1/2 cup + 2 tbsp salted butter, melted
1 cup granulated sugar
2 large eggs
2 tsp vanilla extract
1/2 cup melted milk chocolate chips
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 tsp salt
1 cup milk chocolate chips

Preheat the oven to 350 degrees F. Line a metal 9×9 pan with parchment paper.
Pour the melted butter into a large mixing bowl. Whisk in the sugar by hand until smooth, 30 seconds.
Add in the eggs and vanilla extract. Whisk 1 minute.
Whisk in the melted chocolate until combined and smooth.
Use a rubber spatula to stir in flour, cocoa powder, and salt until just combined. Stir in whole chocolate chips.
Pour into the prepared pan and smooth out.
Bake in the preheated oven for 30 minutes. Let cool in pan 30 minutes before slicing.

Chocolate · Do-ahead · Holiday Food

Crock Pot Candy!

Belinda

This recipe is from a blog called “The Slow-Roasted Italian”
Crock pot candy is the easiest and most impressive homemade candy. A rich chocolate, peanut, 4 ingredient recipe that you simply toss in your crock pot, stir a few times and scoop it out.
It doesn’t get much easier than that!

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34.5 ounces honey roasted dry roasted peanuts (I used Planters)
32 ounces almond bark (vanilla flavored)
12 ounces semisweet chocolate chips
4 ounces German chocolate bar (by Baker’s)
optional garnish: sprinkles or crushed candy canes

Layer ingredients into your crock pot (I used a 5 quart), cover.
Cook for 1 hour on low temperature. Do not stir.
After 1-hour stir the mixture and continue to cook, stirring every 15-20 minutes for another hour (a total of 2 hours).

Meanwhile line the counter top or table with a long piece of parchment paper.
Turn off the crock pot.
Use a 1 tablespoon scooper to scoop out the candy from your crock pot and onto parchment paper.
Make sure the candy is not touching. Top with your favorite garnish.
Allow to cool completely.

Dessert · Do-ahead · Holiday Food · Icecream

Pumpkin ice cream pie!

Belinda

YIELD: ONE 9-INCH PIE
8 TO 10 SERVINGS

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This is the easiest and most stress-free pumpkin pie you’ll ever make. It has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. Best of all, no traditional pie crust to make, roll out, or fuss with. The filling is made with Breyers Gluten Free Extra Creamy Vanilla ice cream, pumpkin puree, and it’s nicely flavored with cinnamon and pumpkin pie spice. The pumpkin flavor really shines through. You can make the pie weeks in advance and keep it in the freezer since it’s ice cream, making it an easy make-ahead Thanksgiving pie recipe.

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs (use gluten-free graham cracker crumbs if necessary)
1/4 cup granulated sugar
3 cups Breyers Gluten Free Extra Creamy Vanilla (or similar vanilla ice cream), well-softened
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Preheat the oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
Add the graham cracker crumbs, granulated sugar, and stir to combine.

Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
Bake for 10 minutes; set aside to cool. While pie cools, make the filling.

To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.

Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.

Prior to slicing, you may with to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
The pie will keep covered in the freezer for at least one month.

Baking · Chocolate · Dessert · Do-ahead · Holiday Food

Pumpkin chocolate cheesecake

Belinda

Don’t you just love this combination for the Holidays? A great recipe from the website “Delish”

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Serves 8-10

FOR THE CAKE
3 x 8oz blocks cream cheese, softened
1 15-oz can pumpkin puree
4 large eggs
3/4 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup sour cream
2 tsp pure vanilla extract
2 tbsp all-purpose flour
1 tsp pumpkin pie spice
1/2 tsp ground cinnamon
1/4 tsp kosher salt

FOR THE OREO CRUST
24 whole Oreos
6 tbsp melted butter

FOR SERVING
1/4 cup chocolate chips, melted
1/4 cup caramel sauce
Whipped topping

Preheat oven to 350º and position an oven rack in the middle of the oven.

Make the cheesecake: In a large bowl using a hand mixer or in the bowl of a stand mixer using the paddle attachment, beat the cream cheese until smooth. Add the pumpkin pure, eggs, sugars, sour cream, vanilla, flour, pumpkin pie spice, cinnamon, and salt and beat until combined and no clumps remain. Set aside.

Make the crust: In a large resealable plastic bag or a food processor fitted with a metal blade, crush or blend the Oreos until fine crumbs form. Transfer to a bowl and pour in melted butter. Stir until crumbs are completely coated and moist.

Grease an 8″ springform pan with cooking spray and double wrap the outside of the pan in aluminum foil. Press Oreo mixture into pan and 1/3 of the way up the sides, packing tightly.

Pour cheesecake filling over crust and place pan in a baking dish. Place on oven rack and pour in enough boiling water to reach halfway up the pan. Bake until cheesecake is slightly jiggly in the center, 1 hour 15 minutes.

Turn oven off, prop open oven door, and let cheesecake cool in oven, 1 hour. Remove pan from water and unwrap foil. Refrigerate cheesecake until totally chilled, at least 4 hours and up to overnight.

When ready to serve, drizzle cheesecake with melted chocolate and caramel. Serve with whipped topping, if desired.

Note : Cheesecakes tend to crack if you don’t use a water bath. If you don’t want to use one, place the springform pan on a baking sheet (this will help catch any butter leaking from the crust since we’re not pre-baking it) and bake until the cheesecake is slightly jiggly in the center, 1 hour to 1 hour 15 minutes. Remove the pan from oven and run a knife around the inside of the pan to release the cheesecake.
Let cool 1 hour on a wire rack, then refrigerate until totally chilled, at least 4 hours and up to overnight.

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Do-ahead · Holiday Food · Pasta

Butternut Squash Mac and Cheese

Belinda

This recipe is from the food blog “Damn Delicious.” It’s such a great time of year to serve this soothing, creamy and tasty dish.

 
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Serves 6

8 oz medium pasta shells
6 slices bacon, diced
2 tbsp unsalted butter
3 cloves garlic, minced
1 shallot, minced
2 tbsp all-purpose flour
1 1/2 tbsp finely chopped sage
1 1/4 cups half and half
1 cup whole milk
1 (15-ounce) can butternut squash puree. (You can also use sweet potato puree)
1 tsp Dijon mustard
10 oz shredded extra-sharp cheddar cheese, about 2 1/2 cups
Kosher salt and freshly ground black pepper, to taste
2 tbsp chopped fresh chives

In a large pot of boiling salted water, cook the pasta according to the package instructions; drain well.
Heat a large skillet over medium high heat. Add the bacon and cook until brown and crispy, about 6-8 minutes. Drain the excess fat; transfer the bacon to a paper towel-lined plate.
Melt the butter in the skillet. Add the garlic and shallot, and cook, stirring frequently, until fragrant, about 2-3 minutes.
Whisk in the flour and sage until lightly browned, about 1 minute.
Gradually whisk in the half and half, milk, butternut squash and Dijon.
Bring to a boil; reduce the heat and simmer, stirring occasionally, until reduced and slightly thickened, about 3-4 minutes.
Stir in the pasta and cheese until melted, about 2 minutes; season with salt and pepper, to taste.
Serve immediately, garnished with bacon and chives, if desired.

Asian flavors · Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Carrot gazpacho with lemongrass

Belinda

This recipe is from the first cookbook of the lovely food blog, “Love & lemons” #loveandlemons
It combines all my favorite flavors and is so easy to prepare.

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Serves 4

1 stalk lemongrass
16 oz carrots, peeled and sliced, about 2 bunches
1 (14-oz) can light coconut milk, reserve ¼ cup for garnish
1 garlic clove
2 tbsp extra-virgin olive oil, plus more for drizzling
2 tbsp sherry vinegar
1 tsp red curry paste or freshly minced ginger
½ cup water
sea salt and freshly ground black pepper
optional garnishes: hemp seeds, toasted pepitas, microgreens

Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first several layers of outer leaves and finely chop the tender, aromatic part of the lemongrass.

Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, and a few generous pinches of salt and pepper. Blend until smooth.
If you’re not using a high-speed blender like a Vitamix, strain the soup and blend again until completely smooth.

Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Add more salt and pepper, to taste.
Drizzle with olive oil and serve with desired garnishes.

Accompaniments · Dairy-free · Do-ahead · Gluten Free · Salad · Vegan · Whole30 compliant

Sweet basil dressing

Belinda1 Comment

This is a non-dairy, but creamy dressing (from blogger, littlebitsof.com) which is sweetened by the pureed dates and is gorgeous over chicken or salad.

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Serves 4

1 cup fresh basil leaves
1/2 cup olive oil
1/2 cup apple cider vinegar
1 tsp garlic powder
2 pitted Medjool dates, soaked in hot water to soften
1/2 tsp coarse salt
1/2 tsp ground pepper

Combine all the ingredients in a blender and blend on high until the dates are broken down and the dressing is smooth and creamy.
Drizzle over salad or chicken.

Accompaniments · Do-ahead · Holiday Food

Fig, herb and sausage stuffing

Belinda

A lovely stuffing for you fig-lovers

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Makes 1 (9”x13”)

1 baguette, cubed into 1/2” pieces and left out to dry/stale
6 tbsp unsalted butter, divided
6 oz Italian sausage
1 medium onion diced
2 ribs celery, diced
14 dried mission figs, quartered
2 tbsp thyme
1 tbsp thinly sliced chives
2 1/2 cups warm chicken or vegetable stock
salt and pepper to taste

Preheat oven to 375˚F.
Pour the bread cubes into a large mixing bowl and set aside.
Melt 2 tbsp butter in a large skillet over medium-high heat.
Add the sausage, brown and crumble for 2 to 3 minutes. Drain with a slotted spoon and pour the sausage over the bread cubes.
Melt the remaining butter into the skillet and add the onion and celery. Saute for 4 to 5 minutes or until the onion and celery becomes translucent. Season with salt and pepper. Add the figs and continue to sauté for 2 to 3 minutes. Stir in the thyme and chives.
Remove the mixture from the heat and pour over the bread cube mixture. Toss the mixture together before pouring warm stock over the top. Fold the mixture together until no dry spots remain and everything is well mixed.
Allow the mixture to sit for about 6 to 8 minutes so any excess liquid can absorb into the mixture. Adjust the seasonings.
Place the mixture into a lightly greased 9”x13” baking dish and cover with foil.
Bake for 25 to 30 minutes, uncover and continue to bake for about 5 minutes.
Remove the stuffing from the oven and allow the mixture to cool for about 10 minutes before serving.

Baking · Do-ahead · Holiday Food

Pumpkin Cornbread

Belinda

I am already fantasizing about my favorite season, Fall. This recipe is from “Spoonforkbacon” and is wonderful for something a little different for the Thanksgiving table.

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1 cup pumpkin puree
1/4 cup light brown sugar
3/4 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cloves
1 1/4 cups yellow cornmeal
1 cup all purpose flour
1 tbsp pure cane sugar
2 teaspoons baking powder
1/4 tsp salt
1 egg
1/2 cup (1 stick) unsalted butter, melted and divided
1 cup buttermilk
2 tbsp honey, warmed (plus extra for drizzling)
salt and pepper to taste

Preheat the oven to 400°F.
Place three 5 inch cast iron skillets or one 8 inch cast iron skillet (nonstick is fine too) into the oven.
Place the first 6 ingredients into a small mixing bowl and whisk together. Set aside.
In a mixing bowl, whisk together the cornmeal, flour, baking powder, and salt.
In another bowl whisk together the eggs, 1/4 cup butter, buttermilk, and honey
Pour the wet mixture into the dry mixture and stir until well mixed.
Fold in the pumpkin mixture.
Pour the remaining butter into the heated skillets and carefully swirl to cover all sides.
Pour the batter into baking dish and bake for 30 to 35 minutes (for the small skillets) or 50 to 55 minutes (for the large skillet) or until a toothpick comes out clean when inserted into the center.
Remove from the oven and drizzle with a small amount of honey.
Cool for 10 to 15 minutes.

Breakfast · Do-ahead · Egg based

Twice baked breakfast potatoes

Belinda

Who doesn’t love something a little different for breakfast?

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Makes 4

2 medium russet potatoes, scrubbed and pricked with a fork all over
2 tbsp butter
3 tbsp heavy cream
4 rashers cooked bacon
4 large eggs
1/2 cup shredded cheddar
thinly sliced chives
salt and pepper to taste

Preheat oven to 400˚F.
Place the potatoes directly on oven rack in center of the oven and bake for 40 to 45 minutes or until potatoes are tender through the center.
Remove and allow potatoes to cool for about 15 minutes.
Slice each potato in half lengthwise and hollow each half out, scooping the potato flesh into a mixing bowl.
Add the butter and cream to the potato and mash together until smooth. Season with salt and pepper and stir together.
Spread some of the potato mixture into the bottom of each hollowed potato skin and sprinkle with 1 tablespoon cheese
Add 1 rasher bacon to each half and top with a raw egg.
Place the potatoes onto a baking sheet and return to the oven.
Lower the oven temperature to 375˚F and bake potatoes until the egg whites just set and yolks are still runny.
Top each potato with a sprinkle of the remaining cheese, season with salt and pepper and finish with sliced chives.