Category: Food

easiest strawberry shortcake recipe
Food

Easiest strawberry shortcake recipe

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Hi there! Not sure where the time goes…college girl came home and my youngest is busy finishing up school. Hard to believe the year is approaching halfway through and we are almost in June! Checking in today to say hello and share the easiest strawberry shortcake recipe that I brought to friends last weekend. In CT, strawberry season is right around the corner in June but we start to get some delicious strawberries from California this time of year too. I also find myself really craving spring desserts and fruit in particular. Strawberries are also so good for you. I do buy the organic versions as apparently strawberries are one of the most sprayed for conventional produce.

This recipe creates a light, crumbly shortcake that can be made in one bowl – so super easy. It also looks really pretty on top of a cake plate (and needless to say it was a big hit!). So, without further ado, here is the recipe for the easiest strawberry shortcake recipe.

easiest strawberry shortcake recipe

Easiest strawberry shortcake recipe

Delectable, crumbly shortcake is the perfect base for ripe, sweet strawberries and cloud-like soft whipped cream.
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: Dessert, Fruit dessert
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 6
Cost: $5

Ingredients

  • 1 1/2 pounds strawberries hulled and sliced in half or quarters
  • 5 tablespoons sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons sugar
  • 3/4 teaspoon salt
  • 1 1/2 cups heavy cream
  • 1 1/2 cups heavy cream chilled
  • 2 tablespoons confectioners sugar

Instructions

  • Mix strawberries with 3 tablespoons of granulated sugar and refrigerate while juices develop (for at least 30 minutes).
  • Preheat the oven to 400 degrees F.
  • Sift together the flour, baking powder, baking soda, remaining 2 tablespoons sugar, and salt in a medium bowl. Add heavy cream and mix until just combined. Place mixture in an ungreased 8-inch square pan and bake until golden, 18 to 20 minutes.
  • Remove shortcake from pan and place on a rack to cool. Slice in half.
  • Spoon some of the strawberries with their juice onto the shortcake bottom then add the shortcake top. Spoon more strawberries over the top, add the whipped cream and serve.
  • Whipped Cream:
  • Using a mixer, beat the heavy cream, sugar, vanilla until soft peaks form, about 1 1/2 to 2 minutes. If you put your mixing attachments and bowl in the freezer the whipped cream will be fluffier.
Superfood Blueberry Cauliflower Spinach Smoothie
Food

Favorite Blueberry Cauliflower Spinach Smoothie

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Hi there all! Hope you had a fabulous mother’s day (if you are a mom) and a great weekend. It has remained cool in the New York area so my gardening plans have been a bit on hold although I did manage to plant a few containers for our newly painted deck (as an aside love the color, Benjamin Moore Chelsea Grey). As spring and soon summer will be here, it is time to health-it-up! In truth, the following recipe for my Superfood Blueberry Cauliflower Spinach Smoothie is something I drink every day (well almost as I have a few other smoothie recipes too). And while cauliflower may throw you here (sounds icky right) it is actually tasteless, and the yummy blueberries and vanilla protein powder take center stage. Before we jump into the how to make the smoothie, let’s talk for a minute about the superfood ingredients.

Superfood Blueberry Cauliflower Spinach Smoothie Health Benefits

When I started making smoothies one thing I realized is that you can pack so much nutrition into one drink. In fact, now, as I have adopted intermittent fasting (thank you Cassie from Hi Sugarplum blog for inspiring me…see the link to her Q&A), my morning smoothie is a late morning, post-workout breakfast. Smoothies hydrate, can be full of amazing healthful ingredients and take minutes to put together (What is not to like?).

Let’s start with the star, delicious ingredient – blueberries. Way back when I had read that blueberries have anti-aging benefits (hello – as a woman in perimenopause let’s just say anti-aging is my goal!). According to my buddy, Dr. Axe, “blueberries remain one of the most nutritious, antioxidant-rich types of fruit in the world and have been shown to do everything from enhance brain health to keep your heart strong.” Here are some more top benefits of blueberries (courtesy of Dr. Axe):

  1. High in Antioxidants
  2. Help Fight Cancer
  3. Amp Up Weight Loss
  4. Boost Brain Health
  5. Alleviate Inflammation
  6. Support Digestion
  7. Promote Heart Health

Wild blueberries have even more antioxidants than the farmed version. Hello, see why you may want to eat (or drink) them?

Let’s talk cauliflower next. Cauliflower is another superfood. For this recipe, I buy organic, frozen cauliflower from Whole Foods freezer section. In the frozen form, cauliflower is basically tasteless (I actually love cauliflower but would not eat it raw in most cases). Cauliflower is one of the healthiest foods you can eat. It has tons of anti-inflammatory compounds, phytonutrients and is a member of the cruciferous vegetables which are known for their cancer fighting qualities.

Spinach or another leafy green is always my third, main ingredient. Greens are so important for health and should be part of every day’s nutrition.

Spinach nutrition also supplies flavonoids, which are a type of powerful antioxidant that protect against disease by fighting free radicals. These protective compounds make spinach one of the best anti-aging foods around (sign me up!). I also find that spinach is easy to mix with fruits, and it is a staple in all of my smoothies (and salads too).

Additional add-ins for the superfood smoothie

What else goes into this smoothie? Well here are a few of the ingredients and why I add them.

Flax seed: I add a good tablespoon of the ground kind. Full of fiber and plant-based Omega 3 fatty acids, these little seeds are great for the skin, hair and heart. I have also read they are great for perimenopause.

Aria vanilla protein powder. This is my favorite powder, but you can sub in what you like. It is only 45 calories and tastes delicious.

Coconut water. Coconut water is full of potassium and is a natural hydration fluid.

Hemp hearts, chia seeds, turmeric, superfood green powder – I like to sprinkle in all of these in teaspoon amounts and they may vary depending on what I have on hand.

So here is the recipe for my superfood blueberry, cauliflower smoothie. Enjoy!

Superfood Blueberry Cauliflower Spinach Smoothie

Superfood Blueberry Cauliflower Smoothie

Packed with anti-aging antioxidants, vitamins, fiber and more, this smoothie is creamy, delicious and I swear gives my skin a boost. Have it for a snack, breakfast or anytime you need some hydration and a healthy lift.
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Prep Time: 5 minutes
Course: Breakfast, Snack
Cuisine: American
Keyword: Anti-aging, Blueberries, Cauliflower, Protein, Spinach, Superfoods
Servings: 1
Cost: $1

Equipment

  • Ninja or blender

Ingredients

  • 1/2 cup Frozen blueberries I always buy organic from Costco
  • 1/2 cup Frozen cauliflower
  • 1/2 cup Raw spinach leaves
  • 1 Tbsp Aria vanilla protein powder or powder of your choice
  • 1 cup Coconut water or regular water
  • Water or juice to blend smoothly
  • 1 tsp each Ground flax seed, chia seeds, turmeric, hemp hearts Feel free to experiment with healthy add-ins

Instructions

  • Add all to your blender or Ninja and blend for 15 seconds or to desired consistency. If too thick, thin with water. Enjoy!
Tried this recipe?Let us know how it was!
Roasted Leeks Recipe
Food

Catching up and a yummy roasted leeks recipe

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Hi there. Goodness, it has been a whirlwind. In addition to being away for Spring break (college tours) I have been underwater at work, and the home improvement continues with the deck being painted this week. So my poor little blog has not been getting the attention it deserves. Hopefully, I will be able to share the kitchen cabinet reveal soon. If you missed the long process involved in picking the perfect white paint color for the cabinets, you can read that post here. We finally installed the new hood over the stove. While I could not use my stove for the last six weeks (due to no hood), I have been roasting everything. I am here to tell you that roasted leeks are delicious. Without further ado, here are a few fun facts about how super healthy leeks are and the roasted leeks recipe.

Are leeks good for you?

Like most vegetables, leeks are good for you. In fact, leeks belong to the allium family along with onions and garlic. Similar to these vegetables, leeks are a great source of vitamins A, K and C. They also have folate and fiber. Leeks have properties that fight heart disease and cancer as well as inflammation. Frankly, leeks have always intimidated me. I really did not know how to cook them other than in my best-ever Thanksgiving stuffing. I did quite a bit of research to learn how to cook them on their own. This roasted leeks recipe is adapted from Martha Stewart.

Roasted Leeks Recipe

Roasted Leeks with Thyme

Leeks are roasted in a blend of white wine and broth and then sprinkled with thyme for a delectable side dish.
5 from 1 vote
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Course: Side Dish
Cuisine: American
Keyword: Side Dish
Prep Time: 15 minutes
Cook Time: 50 minutes
Cost: $5

Equipment

  • Roasting pan

Ingredients

  • 2 pounds leeks 6 to 8 small or medium sized
  • 1/2 cup dry white wine I used Bota Box pinot grigio
  • 1 cup low-sodium vegetable or chicken broth
  • Salt and freshly ground pepper to taste
  • 5 sprigs Fresh thyme (or add to taste)

Instructions

Instructions

  • Preheat oven to 400°F. Trim dark-green tops and root ends from leeks. Cut leeks in half lengthwise. Remove thick, tough outer layers (2 to 4 total, depending on size). Thoroughly wash and drain leeks, keeping them intact. Arrange in a tight single layer, cut sides up, in a broiler-safe baking dish.
  • In a small saucepan, boil the white wine 30 seconds. Add broth and return to a boil. Then season generously with salt and pepper. Pour the mixture over leeks and sprinkle with thyme. Cover dish with foil.
  • Roast for 45 minutes. Uncover and continue roasting until leeks are very soft and broth mixture is reduced by half, 20 to 22 minutes.
  • At this point you can sprinkle with some grated parmesan cheese or even add some butter if you like. Serve as a side or light main dish.
Lentil Quinoa Chili in the Slow Cooker Vegetarian
Food

Lentil and Quinoa Chili in the Slow Cooker

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Hi friends. Well with about three feet of snow on the ground (it snowed yet again yesterday) I have been looking for comfort food. To date, I have not been as healthy as I should be with snacks… This time, chili fits the bill so well with its satisfying heartiness and a touch of heat. The bonus with this recipe for Lentil and Quinoa Chili in the Slow Cooker is that it is healthy (and practically effortless) too! The recipe is actually vegan, although I like to add some grated cheese and sour cream so in that case it would be vegetarian. You could skip those toppings of course if you are following a vegan diet.

My vegetarian diet

I was a vegetarian for two years when I lived in California (definitely influenced by the Southern California get healthy vibe) before getting married. As Mr. SB is an avowed omnivore I have transitioned our household to more of a meatless Monday or even Tuesday, Wednesday type of diet.

Why? Plant based diets are so good for you even if you may need to plan a bit to ensure you are receiving all of the nutrients you need. Vegetarian recipes are also flat out cheap (meat is always the most expensive part of the grocery bill here) and so much better for the environment. I heard on a podcast recently that skipping meat for just one day of the week actually equals saving the carbon emissions for one cross country trip (coast to coast). Wow! Imagine if the entire country committed to at least a meatless Monday?

Benefits of lentils and quinoa

Often I find that some vegetarian recipes lack texture and sometimes I am still hungry – not this recipe for lentil and quinoa chili. It is full of texture and flavor. The combination of the nutty lentils and the quinoa which naturally thickens the sauce makes it super satisfying.

The recipe is full of health benefits too as both lentils and quinoa are considered superfoods. Lentils have been associated with improved digestive health, sustainable weight loss and healthy blood sugar levels. One cup of lentils has about 18 grams of protein and almost a full day’s worth of folate. A serving of lentils is also high in manganese and potassium. Quinoa is another superfood and is actually not a grain but is a seed. It is also a complete protein possessing all 20 amino acids which is key if you are following a vegetarian diet. One cup cooked quinoa also offers tons of health benefits.

How do you make lentil and quinoa chili in the slow cooker?

This recipe is one of what I call, “On my last nerve” recipes. I keep the ingredients on hand in the pantry. I use both black and red kidney beans for some variation. Cans of beans are fine but if you have pre-cooked beans that would work too. I like the Costco quinoa which is already pre-rinsed to save a step. Trader Joe’s chili lime spice is a wonderful addition if you have a TJs on hand. If not, regular chili powder works just fine and then feel free to squeeze some lime on top at the end. Basically you stir everything together and let it slow cook for eight hours or four on high. Add your favorite toppings. Mine include cilantro, lime, avocado and a small dollop of sour cream. So without further ado, here is the recipe. Enjoy!

Lentil Quinoa Chili in the Slow Cooker Vegetarian
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Lentil and Quinoa Chili in the Slow Cooker

Hearty, healthy and just what you need on a cold winter's day. The recipe is vegan but you may want to add some sour cream, grated cheese too. Fresh cilantro and a squeeze of lime perfect this protein packed, superfood-rich dish.
Course Main Course
Cuisine American
Keyword budget friendly, lentils, Perfect Slow Cooker Pot Roast, Quinoa, Superfoods, vegan, vegetarian
Prep Time 20 minutes
Cook Time 8 hours
Servings 8
Cost $5

Equipment

  • Slow cooker

Ingredients

  • 1 yellow onion
  • 2 cloves garlic
  • 1 15 oz can petite diced tomatoes with liquid
  • 1 6 oz can tomato paste or I like the tubes of past and I use two tablespoons
  • 1 15 oz can black beans drained
  • 1 15 oz can red kidney beans drained
  • 1 cup brown lentils uncooked
  • ⅔ cup of quinoa
  • 1 Tbsp chili powder or if you can find it 1 and ½ Tbsp of Trader Joes Chili Lime powder
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1/2 tsp onion powder
  • 1/4 tsp garlic powder
  • 1/4 tsp cayenne pepper
  • 1/2 tsp salt
  • A pinch freshly cracked black pepper
  • 4 cups vegetable broth
  • 1 cup of water
  • Fresh chopped cilantro
  • Sour cream guacamole, avocados, lime juice or other toppings you desire

Instructions

  • Dice the onion and mince the garlic.
  • Add the onion and garlic and all ingredients to the slow cooker. Stir to combine.
  • Place a lid on the slow cooker and cook on high for four hours (or low for 8 hours).
  • After cooking, the lentils should be tender. Taste the chili and add salt to taste.
  • Serve hot with your favorite toppings.
Instant pot no soak white bean and ham soup
Food

Instant Pot (no soak) White Bean and Ham soup

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Hi there from snowy CT! We have about three feet of snow on the ground and it is still snowing…dreaming of summer days around here. Last weekend we headed up to NH to ski at Gunstock Mountain Resort which has the most lovely views of Lake Winnipisaukee. Yours truly was taken out a by a teen skiing out of control. Fortunately just a few bumps and bruises…I was worried about my knee but it seems fine a few days later (phew). Sunday, I decided not to ski (but still enjoyed my favorite apres ski recipe for buffalo dip) and instead made this perfect, easy, no-soaking the beans instant pot ham and bean soup. Trust me on this one – it comes out perfectly every time and not having to soak the beans saves time and allows this soup to be a last minute dish. So here is to snowy days and hot soup.

Tips to making no soak instant pot white bean and ham soup

I recommend Northern white beans for this recipe. You can use Cannellini or other white beans too but Northern beans really hold up well to pressure cooking. Also, this soup is very versatile. With my French husband, I tend to use a generous tablespoon of herbs de Provence. If you prefer though you could Italian seasoning or any mix of herbs that you like. I also recommend chopping the onion, celery and carrot roughly (mirepoix) for some texture against the creaminess of the beans. Lastly, if you want a vegetarian option, skip the ham, add more salt to taste and use vegetable broth instead of water. Serve the soup with some crusty bread and a salad and your winter day will be that much warmer!

Instant pot no soak white bean and ham soup
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Instant pot no soak white bean and ham soup

Super easy and relatively fast recipe as there is no need to soak the beans. Tender white beans in a rich stock and plenty of vegetables and salty bits of ham make a delicious and economical soup. Freezes well and heats up too for lunch or supper now or when you need it.
Course Main Course, Soup
Cuisine American, French
Keyword Beans, Instant Pot, No soak beans, Soup
Prep Time 35 minutes
Cook Time 35 minutes
Servings 8
Cost 5

Equipment

  • Instant Pot

Ingredients

  • 1 pound dried Great Northern White Beans picked over and rinsed. Cannellini beans would work here too but reduce the cooking time by five minutes.
  • 1 tablespoon cooking oil olive or I like avocado oil
  • 1 white or yellow onion diced
  • 3 stalks of celery roughly chopped
  • 3 medium carrots peeled and chopped
  • 3 cloves garlic finely chopped
  • 1 heaping tablespoon of herbs de Provence or another seasoning mix you like such as Italian seasoning
  • 1 bay leaf
  • ¼ pound of ham or a ham hock bone (with some meat on it). If going for the vegetarian option then leave out the ham.
  • 4 cups of chicken stock or vegetable and 4 cups of water (if using a very meaty ham bone you may want 2 cups of stock and 6 cups of water as the ham will be salty).

Instructions

  • Turn Instant Pot on sauté setting and heat olive oil in the insert.
  • Add onion, celery and carrots and sauté until starting to soften, a few minutes (keep an eye on it as they can burn if you are not careful…stir occasionally).
  • Add garlic, stir a few seconds until you can smell the garlic.
  • Then add herbs and bay leaf, stir and turn off the sauté function.
  • Add the dried beans to the pot along with the ham shanks.
  • Pour in the stock and water and combine gently.
  • Close lid and seal pressure cooker.
  • Cook on high pressure and set timer for 35 minutes. It will take about 25 minutes to reach pressure and then the timer will start. When finished cooking, let pressure naturally release for 20 minutes.
  • Manually release any remaining pressure, carefully open pot (only after all pressure is released).
  • If using a ham bone or shank, then remove ham shanks to cutting board and shred/cut meat into bite-sized pieces. Add back to soup and season with kosher salt and black pepper to taste.
  • Serve with a salad and some crusty bread for a delicious lunch or supper.
Perfect slow cooker pot roast
Food

Perfect Slow Cooker Pot Roast

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Happy Monday! Did you enjoy the big game? I fell asleep after eating waaaay too many chips and queso as well as stuffing myself with my delicious (if I do say so) buffalo dip. I am not much of a football fan but I am 100% about the snacks! We have had so much snow in the past week in CT. I had all kinds of plans and frankly tossed them all, cozied up by the fire and read a book (After the War). As it was a lazy kind of weekend, I also had the good sense to make my perfect slow cooker pot roast which takes all of ten minutes to prep and then cooks all day making the house smell delightful and come dinner time – you have a delicious meal all cooked.

History of pot roast at the SB house

Apparently pot roast has been a staple in our family for decades. My grandmother made it every Sunday evening. My mom did too more often than not. I tried using the family recipe but if I am being honest, I must have done something wrong as it came out terrible (Mr. SB told me that, “he had limits”…when I served it to him). So after fiddling around with my slow cooker, I created this easy recipe which I have been making for at least ten years. It literally comes out perfect every time. It hardly qualifies as a recipe (as it is so simple to make) but you would not know it by the results. I think the secret is a bit of red wine and some rosemary both of which add so much flavor.

Steps to making perfect slow cooker pot roast

The first step is a good quality piece of beef. If you have been reading my blog for some time, you know I am a fan of Walden Local for grass fed beef from local New England farms. Pot roast at the supermarket is often called pot roast. Other cuts of meat that work are bottom round, round roast – really any of the less expensive, thick cuts of beef.

Root vegetables work so well with this too. I love turnips, potatoes and carrots. You will want to slice them all about the same thickness for the best results. Turnips and whole carrots are usually thin enough that I slice them in half lengthwise and then cut them again so I have four pieces from the original vegetable.

A few notes on the ingredients

The recipe calls for cream of mushroom soup too. I use the Pacific brand or Trader Joe’s as both brands are simply cream, mushrooms and salt. I recommend reading labels carefully if you go the standard supermarket route as some brands contain a great deal of preservatives. Perfect slow cooker pot roast also calls for a packet of onion soup. I like Simply Organics for a good brand (again without dozens of ingredients I can not pronounce!).

Lastly, a small tip is to lightly grease the slow cooker for easy clean up. I like to use Choice Foods spray avocado oil.

Grab a loaf of fresh bread and an easy salad and dinner is done!

Perfect slow cooker pot roast
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Perfect Slow Cooker Pot Roast

No-fuss recipe for an unbelievably tender pot roast with a savory, flavorful gravy and perfectly cooked vegetables. Serve it with some crusty bread and a green salad for a delicious meal.
Course Main Course
Cuisine American
Keyword Beef, Crock pot, Perfect Slow Cooker Pot Roast, Slow cooker
Prep Time 15 minutes
Cook Time 9 hours
Servings 8 servings
Cost 10

Equipment

  • Slow cooker

Ingredients

  • 1 3 to 4 pound Beef roast (chuck roast, pot roast, bottom round or other large, lean cut of beef)
  • 1 Container Cream of mushroom soup (see notes above on brands)
  • 1 Packet Dried onion mix (I like Simply Organics brand)
  • 4 Carrots Cut in half vertically and then again in half
  • 4 Parsnips Prepare as you do with the carrots above
  • 1/4 Cup Dry red wine
  • 1 Tbsp Dried rosemary leaves, crushed

Instructions

  • Combine cream of mushroom soup, soup mix, dried rosemary, red wine and stir. Place mixture in the slow cooker (you may want to coat the slow cooker with a thin spray of oil for easy clean up).
  • Place roast on top of mixture and turn to coat so that all sides are lightly covered.
  • Place sliced vegetables around roast (I like to coat those too in the soup mixture).
  • Cook for 8 to 9 hours. Enjoy with a green salad and a fresh loaf of bread if you like.

Chocolate hazelnut cake with Nutella frosting
Food

Chocolate Hazelnut Cake with Nutella Frosting

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Hi all. I could not wait to share this special recipe with you. Chocolate. Toasted hazelnuts. Nutella. Need I say more? Yes, today I am sharing the most spectacular chocolate hazelnut cake with Nutella frosting. I was looking for a decadent cake for our Christmas Eve celebration. This recipe fit the bill perfectly. Both girls sighed after the first bite and then mumbled through mouthfuls…”really, really yummy mom.” Coming from two teens that is about as good as it gets! Trust me this recipe will be on rotation for all of your special events.

Tips for making chocolate hazelnut cake with Nutella frosting

This cake is not hard to make but it does have a few steps.

  1. I bought roasted, unsalted hazelnuts at Trader Joes (you can buy these anywhere of course). I took a cup and about an 1/8 of a cup and spread them out on a cookie sheet with a non-stick pad. Roast the nuts at 350 degrees for about 10 minutes. Watch the nuts carefully as they cook fast and can burn. I also turn them over by shaking the cookie sheet gently about halfway through.
  2. Do not add hot chocolate to your cake batter or it will melt the butter and not come out properly. I let the chocolate cool (I used my microwave to melt the chocolate) and then added the Nutella (I took a little sample to make sure it was the right temperature:).
  3. If you would like even cake layers you can slice off the top with a serrated knife. For this version I made the cake in tiny pans but I have made it as both a bundt cake and a layer cake. The layer recipe is below.

Recipe for chocolate hazelnut cake with Nutella frosting

Chocolate hazelnut cake with Nutella frosting
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Chocolate Hazelnut Cake with Nutella Frosting

A spectacular cake full of toasty hazelnut flavor topped with a Nutella chocolate frosting. A perfect cake for any occasion. Enjoy the accolades!
Course Dessert
Cuisine American, French
Keyword Birthday, Cake, Chcocolate, Dessert, Hazelnuts, Holiday, Nutella
Prep Time 30 minutes
Cook Time 50 minutes
Servings 18 servings
Cost $8

Equipment

  • Cookie sheet
  • Cake pans or cupcake pan
  • Electric or stand mixer

Ingredients

  • For the hazelnut cake:
  • 1 cup unsalted butter at room temperature
  • 1 3/4 cup granulated sugar
  • 4 large eggs
  • 1 Tbsp vanilla extract
  • 2 tsp baking soda
  • 1 tsp baking powder
  • 3/4 tsp salt
  • 1 1/2 cups milk
  • 3 cups all purpose flour
  • 1 1/4 cups ground toasted hazelnuts see notes above
  • For the frosting:
  • 6 ounces about half a bag of semisweet chips or semisweet chocolate, chopped
  • 3/4 cup Nutella
  • 1 cup unsalted butter room temperature
  • 3 cups confectioner’s sugar sifted
  • 1 pinch salt
  • 3 Tbsp heavy cream the cream should not be cold
  • For decorating:
  • Confectioner’s sugar for dusting
  • White chocolate optional for decorating
  • 1/4 cup ground toasted hazelnuts

Instructions

  • For the hazelnut cake
  • Preheat oven to 350F. Butter two 8-inch cake pans and line the bottom of the pans with a circle of parchment paper. Note: make sure your cake pans have full 2 inch sides to accomodate this cake batter. You can also use a springform pan or even make cupcakes. Make sure you thoroughly grease pans. Non stick pans also work well.
  • In the bowl of a stand mixer or with electric beaters, cream the butter and sugar together until very light and fluffy (4-5 minutes).
  • Add the eggs and vanilla extract, and beat for another minute, scraping down the sides of the bowl to get everything incorporated.
  • Add the baking soda, baking powder, and salt, and mix briefly to combine.
  • Next, add the flour in a few stages, alternating with the milk, mixing until all of the ingredients are combined. Then mix in the ground hazelnuts. I like to finish mixing by hand with a silicone spatula to make sure everything on the bottom and the sides of the bowl is well mixed.
  • Divide the batter evenly between the two prepared cake pans and bake for about 35-40 minutes, until risen, golden on top, and the cake springs back when pressed lightly.
  • Allow the cakes to cool for 10 minutes or so in the pan, then remove the layers and place on a baking rack to cool completely before frosting. (Cake layers can also be made a day ahead, and wrapped and kept in the fridge until ready to frost.)
  • For the frosting
  • Melt the chocolate in a double boiler or in the microwave using short bursts. Stir until smooth and allow to cool to room temperature before adding to the frosting. Note: this is important because you don’t want warm chocolate to melt the butter. Once warm. Add in the Nutella and mix.
  • Cream the butter and confectioner’s sugar in the bowl of a stand mixer with the paddle attachment or mix with an electric mixer.
  • Add the salt, the cooled melted chocolate mixed with the Nutella, and beat together until the mixture is smooth and uniform. Add the cream and mix until smooth. Make sure the cream is room temperature.
  • Frost between the cake layers, and then frost the sides and top of the cake. Decorate with curls of white chocolate, a dusting of confectionary sugar and the hazelnut crumbs.
Favorite Easy Gingerbread Cookie Recipe
Food

My Favorite Gingerbread Cookies Recipe

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Hi there! Today I am sharing my favorite gingerbread cookie recipe.  The cookies have the perfect mix of warming spices and are soft in the center, but crispy on the outside.   We love to use our favorite cookie cutters and then decorate with sprinkles or icing or possibly some raisins or currants.  You can make the dough ahead of time and refrigerate for up to a couple of days or even freeze for later use. This year I made them twice. Once for our Christmas Tree Cutting Tailgate Menu and another batch for gift giving and eating at home!

Making gingerbread cookies is a holiday tradition

I have been making this recipe ever since I was in elementary school!  I would make them for eating of course but also for decorating our Christmas tree or putting into pretty containers for a holiday gift.  My mother loved these cookies and I used to make her a plate just for her!  She liked them with tea and called them “spice” cookies and always said the cookies were not overly sweet and perfect with a cup of tea.

Tips for making my favorite gingerbread cookie recipe

A few tips for making what will become your favorite gingerbread cookies:

  •  Be sure to use plenty of flour on your cutting board or counter where you roll out the dough.  The flour melts into the cookie during baking so you do not have to worry about it detracting from the look of the cookie.
  • I recommend a non-stick rolling pin.  I have had this Kitchen Aid version for years, and it rolls the dough out evenly and without letting it stick.
  • When you cut out the dough, place your cookie cutter at the edge as far as it will go.  This will allow you to maximize the number of cookies you can cut out at once so the process will be more efficient.
  • Like all cookies, you need to watch the baking time carefully.  The tops of the cookies should not be too shiny.  I usually bake one batch and then try a cookie to determine the best time to bake.
  • If you like a soft cookie, make the dough thicker.  If you prefer something crispy, roll it out more thinly and cook slightly longer.  When I am using dough to decorate I tend to make the cookies crisper so they easily hold their shape.  For eating, I prefer a chewy cookie so I adjust the thickness and baking time accordingly.
Favorite Easy Gingerbread Cookie Recipe

Favorite Gingerbread Cookies

These gingerbread cookies have the perfect mix of warming spices and are soft in the center, but crispy on the outside. Use your favorite cookie cutters and decorate with sprinkles or icing. Perfect holiday treats that are as delicious to eat as they are to look at!
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Course: Dessert
Cuisine: American
Keyword: Baking, Christmas, Christmas Cookies, Cookies, Holiday
Prep Time: 25 minutes
Cook Time: 10 minutes
Servings: 24
Cost: $3

Equipment

  • Nonstick rolling pin
  • Parchment paper
  • Cookie cutters

Ingredients

  • 3 cups flour
  • 2 teaspoons ground ginger
  • 1 1/4 teaspoon of ground cinnamon
  • 1 teaspoon baking soda
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 3/4 cup 1 1/2 sticks butter, softened
  • 3/4 cup firmly packed brown sugar
  • 1/2 cup molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Sprinkles and raisins or currants if you like for decorating

Instructions

  • Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl. Put to the side.
  • Beat butter and brown sugar in large bowl with electric mixer on medium speed until light and fluffy. Add molasses, egg and vanilla and mix well. Gradually beat in flour mixture on low speed until well mixed. Press dough into two thick flat disks. Wrap in plastic wrap. Refrigerate 4 hours or overnight or up to a couple of days. You can also freeze dough and then thaw it out when you are ready to use it.
  • Preheat oven to 350°F. Roll out dough to 1/4-inch thickness on lightly floured work surface. Cut into gingerbread men and women or desired shapes with a cookie cutter. Place 1 inch apart on ungreased baking sheets. If you are using sprinkles or raisins/currants then decorate before baking (raisins and currants won’t stick to baked cookies).
  • Bake 8 to 10 minutes or until edges of cookies are set and just begin to brown (See tips on how to avoid overcooking). Cool on baking sheets 1 to 2 minutes. Remove to wire racks and cool completely. Decorate cooled cookies as desired. Store cookies in airtight container up to 5 days.
Soft Sugar Cookies Recipe
Food

Pillowy Soft Sugar Cookies

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We love to decorate cookies for Christmas, Valentines and pretty much any holiday or celebration. Sugar cookies are a natural go-to recipe but through the years I have found most recipes result in crispy or even hard cookies. This recipe tweaks the standard sugar cookie recipe with the addition of cream cheese. The other secret is using cake flour instead of regular flour. The result? Pillowy soft sugar cookies that melt in your mouth! With snow coming later today I am planning on making a second batch!

Tips for Making Pillowy Soft Sugar Cookies

The first tip, which actually applies to all cookies, is to soften both the cream cheese and butter. I usually leave it out on the counter or use the soften function in my microwave. Softening allows the cream cheese and butter to mix in with your dry ingredients and gives an even texture to the cookie.

Second, as I noted above, cake flour is super fine flour. You can find this in the baking aisle at your local supermarket. I find King Arthur makes excellent flours for baking, and they have a cake flour version. My local supermarket also carries Swan’s Down and Soft As Silk. Either brand would work well too.

Lastly, you need to watch the baking time carefully. In order to get that soft, pillowy texture you will not want to over cook. I usually bake two trays at once and then switch the cookies from top to bottom racks midway through baking. You will need to work with your oven. The second the edges become the slightest brown, take the cookies out to cool.

Decorating soft sugar cookies

These cookies are perfect for dipping into sprinkles or some powdered sugar. As Christmas is next week I used a mix of red, green and multi colored sprinkles for an assortment. I have also used red and pink at Valentines day. My girls love to decorate cookies too so we have also frosted these cookies. Would love to hear if you have tried the recipe and how it came out. Please comment below!

Soft Sugar Cookies Recipe

Pillowy Soft Sugar Cookies

Pillowy soft sugar cookies melt in your mouth. Decorate with powdered sugar or sprinkles and you have the perfect sweet treat for holiday or anytime baking.
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Course: Dessert, Snack
Cuisine: American
Keyword: Baking, Christmas, Christmas Cookies, Cookies, Holiday
Prep Time: 20 minutes
Cook Time: 10 minutes
Servings: 36 cookies
Cost: $4

Equipment

  • Cookie sheets

Ingredients

  • 1/2 cup butter softened (1 stick)
  • 4 ounces cream cheese room temperature
  • 1 cup granulated white sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1/2 teaspoon baking powder
  • 1 3/4 cup cake flour see note on suggested brands
  • Sprinkles optional

Instructions

  • Line baking sheet with parchment paper or a silicon mat (I like Silpat)
  • Combine flour with baking powder in a bowl.
  • Cream together butter and cream in a separate bowl with electric or stand mixer.
  • Add sugar to butter/cream mixture and beat for 1 minute. Add egg and beat to combine. Add extracts and beat until combined. Add in baking powder and cake flour (in three sections), mixing to combine.
  • Once incorporated, refrigerate dough for at least an hour.
  • Preheat oven to 375 degrees F.
  • Dough will be sticky so use flour on your hands or wear gloves to roll out 1-2 inch balls.
  • If using sprinkles, dip into sprinkle mixture gently.
  • If you would like a dome shape, you can use the bottom of a cup to gently flatten the top of the balls but don’t flatten too much or the cookies won’t puff up or be pillowy soft.
  • Bake for 9-11 minutes. Remove cookies when you see the underside edges turning golden. You will have to watch carefully after about 8 minutes as it happens quickly. The time may also might vary for your oven and altitude.
  • Let cool on a baking rack. If frosting, let cool completely.
  • Enjoy!
CT Family Holiday Card Photo
Food

Best ever sliders with caper mayo

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Happy Wednesday friends. The holidays may be quieter this year but I am still so busy! I received our holiday cards (see picture of the SB family at the beach last fall). Here is a holiday planning secret. I always order a regular Christmas card and a New Year’s card. That way I can send New Year’s cards to friends or contacts who may have sent us a card that was unexpected (or oops if I forgot someone!). It makes it look intentional versus sending a Christmas card after Christmas which always bothers my Type A personality. In all of the holiday busyness, I also realized that I had not yet shared Mr. SB’s recipe for his best ever sliders and amazing caper mayo from our Christmas tree cutting tailgate! Read on for the recipes, details, and here is the full tailgate post too.

Tips on making great sliders

It is not easy to get Mr. SB to reveal his secrets but I promise these are the most delicious sliders, and it was worth my cajoling (OK nagging) to get him to share his recipe. Here are a few of his tips too on making the best ever sliders with caper mayo.

First, try to buy locally sourced grass fed beef. We have a share with Walden Local which delivers monthly. This is not a sponsored post. From my experience with being a customer for over two years, I can assure you that their products are sustainable, grass fed (for the beef…they also offer seafood) and most importantly delicious. You do not have to worry about antibiotics or hormones in the meat as all of their meat comes from local farms that are strictly vetted. I also like knowing that the livestock is humanely raised. Ideally you will want 80% lean for the best sliders. Grass fed beef can be on the very lean side but what we buy from Walden Local has always made delicious sliders and burgers. If this sort of beef is not available, then simply buy the best quality you can at 80% lean.

Prepare the sliders ahead of time

Second, the sliders actually taste better if you prepare them a few hours in advance and refrigerate. The time allows for the spices to meld with the other ingredients. This is ideal for tailgating as you will want to have your burgers already mixed and formed into sliders.

Mr. SB always has a meat thermometer to test the right internal temperature. Frankly he prefers his meat on the rare side (that is very French) but with hamburgers I insist on well cooked as there is a risk of contamination. Check out the USDA’s link for what they recommend for safe cooking.

Toppings suggestions for sliders

He grills on his portable Coleman grill and once the sliders are done we always have an assortment of toppings – baby lettuce, ripe red tomato slices, thin onion for everyone to choose what they prefer. As for buns, we like ones that are firm enough that they are not impossible to eat when outside at a tailgate. Whole Foods always has a great selection in our area. Then of course, Mr. SB insists that the best topping is the caper mayo (and I have to agree…do not even suggest BBQ sauce as I did!). As the sliders are small, feel free to eat more than one. There is no point bringing home leftovers after a tailgate!

Best sliders recipe

Best Ever Beef Slider Recipe

Juicy sliders with crisp toppings and a generous dose of caper mayo make the perfect bite sized meal
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Course: Appetizer, Main Course
Cuisine: American
Keyword: Game Day, Grilling, Tailgate
Prep Time: 15 minutes
Cook Time: 15 minutes
Servings: 4
Cost: 7

Equipment

  • Grill

Ingredients

  • 1 lb ground chuck 80% lean, preferably grass-fed. We like Walden Local if available.
  • 1 tsp kosher salt
  • 1/4 tsp cracked black pepper
  • 1 tsp onion powder
  • 2 garlic cloves minced
  • 1 tsp freshly chopped thyme If not fresh you can use 1/2 tsp of dried thyme or dried Italian herbs if you like
  • 1/2 cup onion finely chopped
  • 1 TBSP Worcestershire sauce
  • 1 egg
  • 1/4 cup Panko bread crumbs
  • Slider buns

Instructions

  • Combine all ingredients except slider buns. Mix with your hands and form into 1 1/2 inch to 2 inch mini burgers. Cook to a safe temperature. Top with lettuce, tomato, onion slices, cheese or however you like your burgers.
Caper mayonnaise recipe

Mr. SB’s Caper Mayonnaise

Creamy mayonnaise combined with briny capers, tart lemon and some good kosher salt. You will want to pair this perfect mayo with your favorite burger, sandwich or seafood or eat it as a dip with chips or veggies. It is that good.
Print Pin
Course: Appetizer, Main Course
Cuisine: American, French
Keyword: Condiment, Dip, Sauce
Servings: 8
Cost: 4

Equipment

  • Food processor

Ingredients

  • 1/4 cup capers drained
  • 3/4 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon freshly squeezed lemon juice
  • 1 cup plus 2 tablespoons avocado or canola oil
  • Kosher salt

Instructions

  • In a food processor, pulse the capers with the mayonnaise, mustard, lemon juice and 2 tablespoons of water until combined. With the machine on, slowly drizzle in the avocado oil until a thick sauce forms.
  • Season with salt and scrape into a medium bowl. Serve with your favorite burger, sandwich, seafood or as a dip. The caper mayonnaise can be refrigerated for up to 2 weeks.

Is there anything better than delicious bite sized sliders with creamy mayo at your tailgate?