Adorable, delicious, and downright festive, these Shortbread Wreath Cookies are destined to be the start of your holiday cookie tray. Shortbread Wreath Cookies I have been on a Christmas cookie extravaganza this year! I've already shared a few cookie recipes and I'm coming at you with more including these Shortbread Wreath Cookies. Are they not the cutest and most festive you've ever seen? I can't get enough of them! I've had this particular Christmas cookie recipe on my "to make" list for a couple of years now. I pulled it from a Christmas Cookies magazine years ago. With a few tweaks to make it my own, I couldn't be more excited to share it with you! Want more festive cookie...
When I was a child I was not fond of pumpkin pie at all. I am not sure why that was. Of all the pies in the world, pumpkin was my least favorite. The truth was we did not get pie very often and so if my mother was going to bake a pie, we wanted her to bake us a lemon pie or an apple pie. Not boring old pumpkin. As an adult, I have come to love and appreciate pumpkin pie in all of its glory. It is now one of my favorites. (Athough it will never quite replace lemon which is at the top of my list!) When I first moved over...
Thank you to Bob’s Red Mill for sponsoring this post! When I cook dinner for family or friends, one dish I always prepare is scallion pancakes, 蔥油餅 (cong you bing in Mandarin). The word 餅 in Chinese roughly translates to “pancakes” in English, but scallion pancakes are not soft and fluffy. Rather, they’re pan fried so that the exterior turns crispy. In the center, you’ll find thin layers of dough and scallions. I wanted to make a version of my scallion pancakes that incorporates pumpkin, an homage to the fall and winter months. For these pumpkin scallion pancakes, I added pumpkin puree to the dough to give the pancakes a hint of sweetness. I also incorporated curry powder to make...
Tender chunks of sweet kabocha, umami mushrooms and macaroni in a creamy béchamel sauce, topped off with panko breadcrumbs and baked until crispy golden. Kabocha Gratin with a Japanese twist is the ultra comfort food in cold weather months.Kabocha GratinINGREDIENTS 1 Tbsp unsalted butter (to grease the baking dishes) ▢1 ½ lb kabocha (squash/pumpkin) (½ kabocha) ▢1 clove garlic ▢½ onion (4 oz, 114 g) ▢9.5 oz king oyster mushrooms (eringi) (1 package) ▢3.5 oz shimeji mushrooms (1 package) ▢1 ½ Tbsp extra-virgin olive oil ▢1 ½ Tbsp miso ▢1 cup water ▢kosher/sea salt (I use Diamond Crystal; use half for table salt) ▢freshly ground black pepper ▢½ cup Gruyere cheese (freshly grated) ▢¼ cup panko (Japanese breadcrumbs) (4 Tbsp) For Macaroni (if you add) ▢1 ½ cups uncooked elbow macaroni (6 oz; makes 3 cups cooked macaroni) ▢2 Tbsp kosher/sea salt (I use Diamond Crystal; use half for table salt) For White Sauce ▢4 Tbsp unsalted butter ▢½ cup all-purpose flour (plain...
Croissant bread pudding is an ultra-rich version of the classic dessert! This one has a festive mix of diced apple and chopped pecans. Photography by Kelly Neil Bread pudding is an old-fashioned dessert usually made with stale leftover bread, eggs, and milk or cream. Sometimes called poor man’s pudding (which is what my Newfoundlander stepmom calls it) there’s nothing fancy about this dish. That being said, there’s something about bread pudding that always reminds me of the holidays. It could be because we serve it warm, with rich caramel sauce and whipped cream. It’s an ultimate in comfort food desserts! This version is made with croissants for extra decadence. As a rule, croissants are rich, flaky, and loaded with butter....
