Recipes
This apple cheesecake is a bit of work, but it easily makes up for it in looks and taste. There’s nothing better than the texture contrast of the creamy cheesecake, the semi-soft sautéed apples, and the slight crunch from the crust. This cheesecake is big on flavor. It’s full of the robust spices and flavors we expect from the Fall season. As I said, it’s a bit of work, but when you take one bite, you’ll melt into such pure bliss that you won’t even care.
With Fall out in full force right now, I had to bring you this recipe. These muffins are perfect for those crisp air Fall mornings. Moist, light and flavorful muffins that are so easy to make. They need some time to rest in the fridge for the batter to settle, which makes this a great make-ahead recipe. Your brunch guests will enjoy them, your kids will enjoy them and you will enjoy them. So flavorful, moist, fluffy and easy to make!
Roasted potatoes are a wonderful side dish. When done right, they are divine. Slightly crispy, fluffy on the inside and full of flavor. Roasted potatoes that are poorly done are the worst. They’re overcooked and mushy or they’re undercooked and hard as a rock. They lack flavor and they lack texture. You won’t get any of that with this recipe. It all starts with the right potato. The ideal potato for roasting, in my opinion, is the yellow flesh variety. When roasted, it’s fluffy and creamy on the inside and slightly crispy on the outside. It’s pure potato flavor, making an awesome canvas for the herbs and parmesan. Look no further than this recipe if you finally want delicious and perfectly cooked roasted potatoes.
My brothers have been on a spicy chicken kick lately. I don’t know why, but they’ve been going crazy for it. Everything from buffalo wings to buffalo fried chicken. Recently, they’ve discovered a local restaurant that sold wait for it…spicy chicken sandwiches. Needless to say, once they took a bite of these sandwiches, they were in heaven. After that experience, they wanted to try to re-create it at home. This sandwich consists of a toasted brioche bun, semi-homemade coleslaw, thousand island sauce and a homemade buffalo sauce. It takes a bit of work, just because there are multiple components, but it’s well worth it. It’s incredibly delicious. The flavors and different textures just makes this sandwich so on point. We’re going to show you our version of a spicy buffalo chicken sandwich.
It’s officially Fall and hallelujah for that. This year has felt anything but normal, so it’s nice to feel a bit of normalcy now that Fall is here. Football is on TV, pumpkins are everywhere and cinnamon is in the air. It’s just a bit of relief in this unpredictable time. To start off the Fall season, I thought I’d start by sharing a easy recipe for homemade cinnamon roll bites. Cinnamon roll bites is just essentially balled up brioche dough covered in butter, cinnamon and sugar. To make it easy, I use my go-to cinnamon roll recipe dough. It’s full-proof and so easy to work with. This is a nice change from the traditional rolls and a great party dish as it’s literally made for a crowd.
Pâte à choux is a light pastry dough originating from France. Learning to make this dough is a foundational pastry lesson. If you can make pâte à choux successfully, you can not only make cream puffs but also many more pastries including Paris breast, eclairs, and much more. This recipe is easy as long as you have your prep work done before beginning the recipe. This recipe is an example of one where “mise en place” really comes into play. You may not get eveerything right the first time. Piping the puffs out might be difficult for a beginner. But, the only way you’ll get better is with practice. That’s why this recipe is a confidence builder. Once you nail pâte à choux, you can pretty much make anything. I’ll walk you step-by-step of how to get it right.
I’m not a fan of raw tomatoes, but if I were, this would definitely be one of the things I’d be munching on all day. Bruschetta is an Italian appetizer or “antipasto” as it called in Italian. It’s incredibly easy to make and requires very few ingredients. Typically it consists of bread, tomatoes, basil, garlic, salt, and pepper. It’s also topped with cheese sometimes and traditionally topped with balsamic vinegar. I believe the bread and tomatoes are supposed to be a vehicle for the balsamic. As much as I’ve tried to like it, I absolutely detest balsamic vinegar. It’s just too strong for my palate. If you enjoy it, feel free to replace the vinegar I have in the recipe or you can even use both as an option. I personally use red wine vinegar because I don’t find it as harsh as balsamic. It provides great flavor but doesn’t take away from the stars which are the bread, tomatoes, and basil.
Homemade yogurt is far and away better than store-bought yogurts. That’s a fact. Though it may seem daunting, yogurt is so easy to make at home. I’m going to be teaching you the top yogurt of them all, leban. Leban is a Lebanese yogurt that is as thick as mascarpone or cream cheese but so much tangier. It is made with two ingredients…yes, two ingredients only! It’s incredibly easy to make, deliciously tangy, and very versatile. We use leban mainly as a dip for many different foods. It’s served with everything from kibbeh to meat pies to rice and so much more.
