everyday inspiration

Posts tagged “recipe

The Perfect Cookies + The Famous Banana Bread [recipes]

One of my favorite things about Fall is settling into the therapeutic routine of baking. I’ve always loved the art of perfecting the chocolate chip cookie or the challenge of trying an ambitious, new recipe. Though, while I bake year-round, it never feels quite right until the brisk air seeps breezily through the open windows or the pumpkin vanilla candle burns to wick’s end.

That’s when baking feels like home.

With a quieter pace the last few weeks, I found two new recipes to try – one for a very special occasion and one to add a little bit of special to a typical week.


B R O W N E D   B U T T E R  +  T O F F E E   C O O K I E S

Very special occasion: Fred’s 75th birthday. I think the entire family would tell you these were a hit. And we continued to eat on them all week. Also, special shoutout to Candace for finding and sharing the recipe. To me, these will always be “Candace cookies.”

 

Ingredients:
1 cup (2 sticks) unsalted butter
2 cups all-purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (packed) dark brown sugar
⅓ cup granulated sugar
2 large eggs, room temperature
2 teaspoons vanilla extract
2 chocolate toffee bars, chopped into ¼-inch pieces
1½ cups dark chocolate melting wafers
Sea salt

Directions:

  1. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into a large bowl and let cool slightly.
  2. Meanwhile, whisk flour, baking soda, and kosher salt in a medium bowl.
  3. Add brown sugar and granulated sugar to browned butter. Using an electric mixer on medium speed, beat until incorporated, about 1 minute. Add eggs and vanilla and beat until mixture lightens and begins to thicken, about 30 seconds. Reduce mixer speed to low; add dry ingredients and beat just to combine. Mix in toffee pieces and chocolate wafers with a wooden spoon or a rubber spatula. Let dough sit at room temperature at least 30 minutes to allow the flour to hydrate. Dough will look very loose at first, but will thicken as it sits.
  4. Place a rack in middle of oven; preheat to 375°. Form ping-pong sized balls and place on a parchment-lined baking sheet, spacing about 3″ apart. Do not flatten; cookies will spread as they bake. Sprinkle with sea salt.
  5. Bake cookies until edges are golden brown and firm but centers are still soft, 9–11 minutes. Let cool on baking sheets 10 minutes, then transfer to a wire rack and let cool completely. Repeat with remaining dough and a fresh parchment-lined baking sheet to make 10 more cookies.
  6. Sprinkle more sea salt on top right out of the oven!

 

C H R I S S Y  T E I G E N  ( + T W I T T E R ‘ S )  B A N A N A   B R E A D

If you don’t know the story behind this banana bread, google it. It’s hilarious. Or buy her cookbook – I promise you it’s worth every penny. I’ve made 4 recipes so far and all have been phenomenal, this one no exception. A little chocolate chip banana bread for no reason, but to break the monotony of the week.

 

Ingredients:
2 cups mashed very ripe bananas*
4 eggs
2⁄3 cup canola oil, plus a little more to grease the pan
2 cups all-purpose flour, plus a little more for dusting the pan
2 cups sugar
1 (3.5-ounce) box vanilla instant pudding mix
1 teaspoon baking soda
1½ teaspoons kosher salt
1 cup unsweetened shredded coconut
1 (3.5-ounce) bar dark chocolate, chopped into chunks
Salted butter, for serving

*Get six brown bananas. Not four. Not five. Six. You will think you only need five because it looks like enough, but it will not be enough. You will get five, you will mash them, you will be about half an inch short and that makes a difference and you cannot get around it. Trust me.

Directions:

  1. Preheat the oven to 325°F.
  2. In a large bowl, combine the mashed bananas, eggs, and oil. In a separate bowl, combine the flour, sugar, pudding mix, baking soda, and salt. Add the dry ingredients to the wet ingredients and combine well BUT GENTLY. I swear this came out differently when I used an aggressive electric mixer. Fold in the coconut and chocolate chunks.
  3. Grease and flour a Bundt pan (that means wipe a little grease all over the inside of the pan, dust it with flour, and tip it upside down to shake out any extra flour). Pour the batter into the pan. (This can also make two 8 × 4-inch loaves, but it’s so much more moist in one Bundt pan!)
  4. Bake until the cake springs back when lightly pressed and a toothpick inserted into the center comes out clean, 55 to 60 minutes. (Test it with a toothpick at around 50 minutes.) Let it cool slightly in the pan, then use a butter knife to gently release the cake from the sides of the pan and around the inner circle, then flip it onto a plate.
  5. Let it cool and cut it into slices. Rewarm them and serve them with salty butter!!

    What’s your favorite Fall baking recipe?
    xo xo

You might also enjoy: Peanut Butter Cup Cheesecake Bars, Bourbon Apple Cake


Sheet Pan Shrimp + Veggies with Rice {recipe}

Y’all know I love a good, easy recipe that’s at least semi-healthy. This one checks all the boxes. I saved it from Southern Living last year, and finally tested it out a few weeks ago. It was so delicious I made it again the next week.

Let me also add, I ate the leftovers for lunch the next day with some creamy jalapeño dip we had left over from Chuy’s …. Oh my gosh, LIFE CHANGING! I mean that dip is life changing in and of itself, but drizzled on top of this recipe. Wow. Obviously not as healthy as the original, but c’est la vie.

Safe to say, this one is going in the rotation. Hope you enjoy it. Let me know what you think!

S H E E T   P A N   S H R I M P  +  V E G G I E S

Ingredients

6 tbsp. olive oil
3 tbsp. minced garlic
3/4 tsp. crushed red pepper
3 ½ tsp. fresh thyme leaves, divided
1 lb. raw medium shrimp, peeled and deveined
1 pt. grape tomatoes
2 medium zucchinis, cut diagonally into ½-inch slices
2 medium yellow squash, cut diagonally into ½-inch slices
1 lemon, cut into quarters
2 pouches microwaveable basmati rice
S&P to taste


Directions

  1. Preheat broiler to high.
  2. Stir together olive oil, garlic, crushed red pepper and 3 tsp. of thyme in a small bowl.
  3. Place shrimp, tomatoes and zucchini/squash mixture in three separate bowls. Toss each with one-third of oil mixture.
  4. Heat a rimmed baking sheet in the oven 2 minutes. Add zucchini, squash and lemons (flesh side up) to hot baking sheet, and bake until squash begins to soften, about 5 minutes.
  5. Add tomatoes and bake until tomatoes begin to burst, about 5 minutes.
  6. Stir in shrimp; bake until shrimp are cooked through and zucchini/squash is tender and lightly browned, about 5 minutes.
  7. Remove from oven and sprinkle with salt and pepper. Squeeze juice from roasted lemons over veggies. Stir to combine.
  8. Cook rice according to package directions. Divide rice, shrimp and veggies evenly. Top with remaining thyme.

xo xo

You might also enjoy: Minestrone Soup (GF, Crockpot), Pork Chops with Black Bean Succotash


Pork Chops with Black Bean Succotash {recipe}

What a relaxing, rainy Sunday it’s been. You know the ones – where you wake up unhindered by an alarm and only the smell of freshly ground coffee can entice you out of bed, where you can leisurely cross things off your to-do list while sneaking in an episode or two of your current binge ((Ozark)), where you can drink a glass of wine at 4pm on the porch listening to the tender rainfall and contemplate the week ahead.

I love these days, and especially when these days are 65 degrees in August.in the South. literally unheard of.

These types of days call for a delicious home-cooked meal and a good bottle of red. Like the recipe below, which I found in a magazine and made early this week.

“Oh my gosh. This is amazing.”

Yessss! And it was easy, and it’s healthy. Winner winner, pork dinner.

P O R K   C H O P S   W/ B L A C K   B E A N   S U C C O T A S H

Ingredients:
1 tsp. chile powder
1 tsp. ground cumin
4 pork chops (we used butterfly, but the recipe called for bone-in)
1 small red bell pepper, chopped
1 small red onion, sliced
2 c. fresh or frozen corn kernels
1 15-oz. can black beans, drained and rinsed
3 tbsp. chopped fresh cilantro
Lime wedges
S&P to taste

Directions:
1. Preheat oven to 425 degrees. Combine chile powder, cumin and salt; rub all over pork.
2. Heat 2 tablespoons oil in a large cast-iron skillet over medium-high heat. Add the pork and cook, turning once, until deeply browned, about 4-5 minutes per side.
3. Transfer to a rimmed baking sheet and roast until 140 degrees, approx 10 minutes.
4. Meanwhile, wipe out skillet and return to medium heat. Add 1 tablespoon oil. Add bell pepper and onion; cook, stirring often, until softened, about 3 minutes.
5. Add corn and beans. Cook until heated through, about 2 minutes.
6. Stir in chopped cilantro, lime juice and S&P. (I also added a little more chile powder to the succotash!)
7. Serve with pork and lime wedges and top with more cilantro!

Enjoy!

xo xo

PS – I just got a cast-iron skillet and am LOVING it. Send me any of your favorite cast-iron recipes!

You might also enjoy: Slow Cooker Cuban Sandwiches and Butter Chicken + Sloppy Joe Stuffed Peppers

SaveSave

SaveSave


Gravy-Stuffed Biscuits {recipe}

I can’t say I’ve ever made biscuits and gravy. I love them and they make me think of my Dad and my Husband, but I’ve never made them.

A few weeks ago, Husband tagged me in a Tasty video on Facebook – Gravy-Stuffed Biscuits. They looked DIVINE and we vowed to make them together one weekend.

Well, we stuck to our vow and we are very impressed with ourselves because they were absolutely amazing. They’re so easy, and put a unique twist on the classic breakfast recipe. Next time we have to take a dish to a brunch or have people stay the night with us, these will be first on our list to make.

I hope you enjoy them as much as we did!

G R A V Y  –  S T U F F E D   B I S C U I T S 

Ingredients:

  • 14 oz. ground italian sausage
  • 3 tablespoons flour
  • 1½ cups milk
  • 8 biscuits – we used fluffy, buttery biscuits!
  • S+P and other seasoning options: italian seasoning, basil, thyme, sage

Directions:

1. Cook the sausage over medium-high heat.

2. Reduce heat to medium-low. Sprinkle the flour over the sausage and stir until the flour has absorbed all of the sausage fat and is lightly coating the sausage pieces.

3. Add the milk in several increments while whisking.

4. Season with S+P and anything else you may have – we used some italian seasoning.

5. Cook the gravy for 5-10 minutes, frequently stirring until the gravy thickens. Let cool.

6. Fill a well-greased ice-cube tray with the gravy OR if you’re like us and don’t have an ice-cube tray, you can use liners in a cupcake pan.

7. Freeze for 30-40 minutes.

8. Pre-heat the oven to 350.

9. Flatten out the biscuits, and place a cube of gravy into each of the biscuits.

10. Fold the sides of the biscuit dough around the gravy cube pinching the dough together at the top. Roll the biscuit balls to smooth them out.

11. Place the biscuits on a parchment lined ½ cookie sheet making sure the dough seams are on the bottom.

12. Bake for 20-30 minutes.

If you have leftover gravy, re-heat it and add on top! It would also be good to make gravy without sausage just for dipping.

xo xo

You might also enjoy: Slow Cooker Cuban SandwichesTwo New Easy Weeknight Meals: Butter Chicken + Sloppy Joe Stuffed Peppers


Slow-Cooker Cuban Sandwiches {recipe}

I thought I didn’t like Cuban sandwiches. I had no reason not to, and had never tried them, but I just didn’t like them.

Then we watched the movie Chef. If you like food trucks and indie movies, add this to your list immediately because the movie was incredible, and guess what – it made me really want to eat a Cuban sandwich.

We’ve found a place locally that serves amazing Cubans – Pinnacle Bar and Grill in Rogers. But then I saw this recipe for Slow-Cooker Cuban Sandwiches in a magazine and had to try it.

It wasn’t quite the same, but it was so easy and made a ton of food. This would be great to make for a football watch party or a family gathering. You make the pork in the crockpot (which is so tender and delicious!!) then anyone can add whatever toppings they want. Of course I would recommend you stick with the traditional Cuban of ham, swiss, pickles and dijon mustard.

Weekend plans complete: Make slow-cooker cuban sandwiches and watch Chef. 

Enjoy!

S L O W – C O O K E R   C U B A N   S A N D W I C H E S 

Ingredients

  • 2lb boneless pork shoulder roast
  • 6 garlic cloves, finely chopped
  • 1 tsp. salt
  • 1 cup chicken stock
  • 2 tbsp. fresh lime juice
  • 6-in. sub rolls (we used King’s Hawaiian subs, but would also be great on a real sub)
  • 1/3 cup Dijon mustard
  • 3 oz. thinly sliced deli ham
  • 3 oz. thinly sliced Swiss cheese
  • Dill pickle chips

Directions

  1. Rub the pork with the garlic and salt and place in slow-cooker. Add the chicken stock. Cover and cook on low until the pork is very tender, 7 to 8 hours.
  2. Pull pork into 1- to 2-inch pieces; toss with the lime juice. Return to slow cooker to keep warm.
  3. Preheat broiler with the oven rack 6 inches from heat. Split the rolls. Spread the mustard on the bottom halves and top evenly with the pork, ham, and swiss cheese.
  4. Broil until the cheese is melted, 1 to 2 minutes. Top with the pickles and sandwich with the tops of the rolls.

See more of my favorite recipes here.

xo xo


Pumpkin Fettuccine {recipe}

Y’all know I love pumpkin. Over the years I’ve shared recipes for Pumpkin Butter Cake, Pumpkin Bread, Pumpkin Cheesecake, and my favorite – Pumpkin Chocolate Chip Brownies.

Well, here’s a new one for ya – Pumpkin Fettuccine. To be honest, I can’t even remember where I found the recipe, but it looked easy, delicious and a unique way to use pumpkin!

I was skeptical to tell Husband what I was making. I thought he would turn up his nose and look at me like I was crazy. But he surprised me and was open to it.

Guys, let me be the first to tell you … it.was.amazing. Seriously. Amazing. It was so so easy and had just a subtle pumpkin flavor.

Even if you aren’t a pumpkin lover like me, but are a fettuccine alfredo lover, then take a risk and add some pumpkin. It is fall, y’all.

P U M P K I N   F E T T U C C I N E 

img_0197{you cook. I’ll drink. or in this case, I’ll do both.}

fullsizerender
img_0227{best served with sister schubert’s rolls!}

Ingredients:
1 box of fettuccine
2 tablespoons butter
5 garlic cloves, minced
1 cup pumpkin puree (canned pumpkin)
2 1/2 cups heavy whipping cream
1/2 cup grated parmesan cheese

Directions:
1. Cook the fettuccine according to package directions.
2. Heat the butter over medium heat. Add the garlic; saute until soft and fragrant. Add the pumpkin and heavy whipping cream. Simmer until slightly thickened. Add the cheese and stir to combine.
3. Toss the pasta in the sauce. Top with additional parmesan and season to taste with S&P.

xo xo


Peanut Butter Cup Cheesecake Bars {recipe}

Let me just start off by saying – these peanut butter cup cheesecake bars will rock your world. Seriously. I made them for a family gathering 3 weeks ago and everyone is still talking about them. Then I made them again last week for another event.

Peanut Butter cups + peanut butter and chocolate chips + cream cheese. I mean, come onnnn!

They are super rich, which is something I don’t say often, so beware, but they are seriously amazing. They’re also super easy to whip up quickly, and are very hard to mess up.

Try ’em out, let me know what you think, and bring me one of your leftovers.

P E A N U T  B U T T E R  C U P  C H E E S E C A K E  B A R S 

via

FullSizeRender-3

IMG_2401

{How ooey, gooey delicious does that look?!}

Ingredients
1 cup all purpose flour
1/2 cup sugar
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 eggs
5 tbsp butter, melted
5 oz cream cheese, softened
2 cups powdered sugar
1/2 tsp pure vanilla extract
8 standard size Reese’s Peanut Butter Cups, each chopped into four pieces
1 cup chocolate chips
1 cup peanut butter chips

Instructions 
1. Preheat oven to 350 degrees.

2. In a large bowl mix together flour, baking powder, baking soda, salt and sugar to prepare the cake mixture. Add in melted butter and stir to combine. Add in one of the eggs and stir to combine well. Press mixture into an 8×8 sized baking pan and set aside.

3. Place the chopped peanut butter cups into the pan on top of the cake mixture. Sprinkle with 1/2 cup chocolate chips and 1/2 cups peanut butter chips.

4. In a separate bowl mix together softened cream cheese, egg, vanilla and powdered sugar. Stir until well combined then pour mixture over the top of your cake mixture and chocolates. Spread gently with a spatula to cover. Sprinkle top of cream cheese layer with remaining chocolate and peanut butter chips.

5. Bake for approximately 30-35 minutes or until golden brown. The middle of mine always looks like it’s not totally done cooking, but the edges are golden, so I take it out of the oven and let it continue cooking on the stove for a bit, and it’s perfect. Enjoy!

xo xo

See more of my recipes here.