Caramelized Apple Toffee Crisp a la Mode

This is the last day of and the last post for 2020. Ending the year on a sweet note seems to be in order. More than likely we all have a list of words to describe how we felt or what we thought of the past year. So after giving a fair amount of reflection on what my words were at various times, I am going to settle in on just one. Gratitude. The word is derived from the Latin word 'gratia', which means grace, graciousness, or gratefulness. Defined as "the quality of being thankful; readiness to show appreciation for and to return kindness", gratitude is more than being thankful or showing thankfulness. The sheer expression of gratitude generates more positive emotional energy, better enables us to deal with adversity, strengthens our connections to others, and contributes to better physical and emotional health. In other words gratitude, is one of the keys to a life filled with greater happiness. To helping us refocus our energies on what we have rather than what is missing. But if I am going to be completely honest, I had spent more than my fair share of moments over the past year lamenting on what I was missing. Gratitude served as my reset button, my lifeline when I was getting close to viewing the year as a lost one. It gave me energy when I needed it most. There was a moment in early December when I seriously considered not baking for the holidays or putting together cookie boxes for friends and neighbors. As I wasn't certain I had either the enthusiasm or energy for continuing my time intensive annual tradition. But the more I thought about it, the more I realized these little expressions of gratitude actually generated more energy than the energy needed to create them. Such is the power of gratitude. In looking ahead to 2021, I believe gratitude will be one of the things reminding me to remain hopeful as well as to be optimistic for the future. Because as long as we feel and express gratitude, nothing is ever really lost.

My blog will be turning nine in 2021! It's almost hard to believe. There have been days when I wondered why I keep it going. Why I continue to be a microscopic fish in the ginormous food blogging sea. You may already guess the answer to these musings. Yes, it's gratitude. When friends and even strangers (who then sometimes become friends) show up again and again to support and encourage me, I feel an overwhelming sense of gratitude and a boost of energy. Creating takes energy, involves risk, and can be downright scary at times. But knowing just one person believes in me is enough to keep me going, to inspire me to continue to evolve in the worlds of food and photography. So let me simply say thank you to all of you have followed me, encouraged me, learned something from me, and supported me. I am truly very grateful.

To show my gratefulness, I am going to share with you a recipe I first discovered and then revised fifteen years ago. Yes, I know I have shared recipes for apple crisps with you before. And I have loved each and every one. But this one, the Caramelized Apple Toffee Crisp a la Mode, could be the best one of them all. It would be the one I would enter in a apple crisp throw down. And it would be the one I would serve when I wanted to show gratitude. 

Originally I had planned to make this Caramelized Apple Toffee Crisp a la Mode for dessert for Christmas using the last of the Granny Smith apples we picked at the orchard. But with so many other cookies and candies competing for attention, I decided it was best to wait. 

There are a few things that make this crisp different from all of the others. This one is made with walnuts. None of the other crisp recipes have nuts in them. This one uses toffee bits in the topping. An ingredient you won't find in any of the other recipes. Lastly, the apples are tossed in with some melted unsalted butter (along with a few other ingredients). Which is what I believe helps to create the caramel-like sauce coating the baked apples. All of these things combined create the most mouthwatering, incredibly delicious apple crisps.

For this recipe, I suggest using medium sized versus large/super sized Granny Smith apples to get the most evenly sized cut apple wedges. These will be neither too large or too small and will bake up beautifully. However, if your apples are on the large size, you might need to get 5 cut wedges from each half (or 10 pieces per apple) versus 4 cut wedges per half (or 8 pieces per apple). 

Baking time for the crisp ranges from 50-60 minutes. Spoiler alert! The aroma coming out of your oven is intoxicating! 

This Caramelized Apple Toffee Crisp a la Mode is a perfect cold weather dessert! Nothing warms you up more than a bowl of warm, just out of the oven, heaping serving of apple crisp. Topping it with some really good vanilla ice cream will help to warm your soul. Because even in the winter ice cream is still an irresistible treat. 

Tart apples swimming in a lovely caramel like sauce and the crunchy buttery topping is a heavenly combination of flavors and textures. Which explains why I think this may be the best apple crisp of all! The Caramelized Apple Toffee Crisp a la Mode is a great example of what gratitude looks and taste like. Everyone who takes a bite will feel deliriously happy. Quite possibly it will set a tone of hope and optimism for the new year ahead. 

Happy 2021 to you all! Thank you again for being here! 

Recipe

Caramelized Apple Toffee Crisp a la Mode

Serves 6-8

Ingredients

Crisp

3 pounds (1,380g) medium sized Granny Smith apples, peeled and cored

5 Tablespoons (71g) unsalted butter, melted and cooled slightly

2 teaspoons freshly squeezed lemon juice

1/2 cup (100g) granulated sugar

1 1/2 teaspoons cinnamon

1/2 teaspoon Kosher salt

Topping

1 cup (115g) walnuts, coarsely chopped

2/3 cup (102g) Toffee Bits, plus 1-2 Tablespoons more for topping crisp before baking

2/3 cup (87g) all-purpose flour

1 teaspoon cinnamon

1/2 cup (100g) light brown sugar

1/2 cup (45g) Old-fashioned oatmeal (not quick oats)

8 Tablespoons (113g) chilled unsalted butter, diced

1 pint Vanilla Ice Cream

Directions

1. Preheat oven to 350 degrees (F). Have a 10 inch round or 11" x 9" cast iron or baking dish ready.

2. Cut the peeled, cored apples in half lengthwise, then cut each half into 4 pieces. Note: If your apples are large sized, you may need to cut each apple half into 5 pieces.

3. Place apple slices in the baking pan/dish. Toss with the melted butter and lemon juice.

4. Mix together the sugar, cinnamon and Kosher salt. Sprinkle over the apples and toss.

5. In a medium sized bowl, add in the walnuts, toffee bits, all-purpose flour, brown sugar, cinnamon, and oats. Mix well.

6. Add in the diced butter and rub mixture together using your fingers until it resembles pea-sized clumps.

7. Evenly scatter the topping over the apples. Sprinkle the additional Tablespoons of toffee bits on top.

8. Bake the crisp on the center rack in the oven for 50-60 minutes or until the apples are tender and the topping is golden brown.

9. Let the crisp rest for 10-15 minutes before serving. Spoon into dishes and top with a generous scoop of vanilla ice cream. Then sit back and just let that overwhelming feeling of happiness flow through your veins!

Notes: (1) Do not use chocolate covered toffee bits, just plain toffee bits. (2) The crisp can be prepared up to 3 hours ahead and left uncovered at room temperature. If serving warm reheat in a preheated 350 degrees (F) oven for 15 minutes.

Caramelized Baked French Toast with Berry Sauce

"Simple is the new perfect." Although I have a pretty good concept of what simple and perfect mean, seeing them both in the same sentence was enough to cause me to take pause. To let those words sink in for a few minutes. This wasn't the first time I had come across this message. However, when perfectionism and living in the cursed circle of "not enough..." has guided or rather misguided your thinking for most of your life, words such of these are often easily dismissed out of hand. But for some reason they weren't this time. If there are any blessings coming from living in the never ending storm of the pandemic or from getting older, then for me seeing the words "simple is the new perfect" differently might be one of them. Rather than interpreting them as preventing me from becoming the best version of myself, I saw them as words helping to create an even better me. It was time to embrace them. So I am going to do my best to make "Simple is the new perfect" my only mantra for 2021. Wish me luck!

What better way to get an early start on the simple is perfect way of thinking than with this post for Caramelized Baked French Toast with Berry Sauce. 

Imagine being able to wake up in the morning to enjoying a thick slice of warm out of the oven caramelized French Toast lightly dusted with confectionary sugar and either drizzled with some maple syrup or topped with a homemade berry sauce. And with not very much effort, you can. All it takes is a little planning ahead. Before going to bed at night simply whisk up the milk/egg custard mixture, cut a loaf of sourdough bread into two inch thick slices (then cut in half again), and combine both in a resealable gallon sized plastic bag. As the bread marinates overnight in the refrigerator magic will start to happen.

When you wake up in the morning, you simply preheat the oven to 425 degrees (F), remove the soaked pieces of bread from the bag, evenly sprinkle them with granulated sugar, and bake them at 400 degrees (F) until they are golden on both sides and along the cut edge. With the total baking time ranging from 27 to 32 minutes, the wait time for deliciousness is relatively short. While the French Toast is baking, make some coffee and the berry sauce. Or skip making the berry sauce completely and warm up some maple syrup. 

With an egg and milk mixture flavored with vanilla and some Grand Marnier, eggs, milk and bread combined gives way to the most heavenly French Toast. Sprinkling the soaked bread in granulated sugar and melting some butter on a cast iron or baking sheet, creates the most beautifully caramelized French Toast exterior. With the outside of the bread becoming crispy and caramelized, the inside of the bread is transformed into a mouthwatering bread pudding-like texture when baked on cast iron (or sheet pan) in the oven. 

Beginning the day with a plate topped with a thick slice of the Caramelized Baked French Toast, maybe some fresh berries, berry sauce and/or maple syrup could make for a perfect start. The first time you see and taste this Caramelized Baked French Toast with Berry Sauce you will undoubtedly experience a profound change to your concept of French Toast should be. This version is simply perfect.

As this long year comes to end, take some time to relax, reenergize, and renew your spirit.  Do what makes you happy. Commit to being the best, truest version of yourself. As those are some of the simplest gifts, the ones giving us the greatest sense of fulfillment and gratitude, we can give to ourselves. A platter of Caramelized Baked French Toast with Berry Sauce might be the most perfect, simplest gift you can give to someone else. More than likely it will bring you a bit of pure joy as well.

Recipe

Caramelized Baked French Toast

Serves 2-4

Ingredients

Caramelized Baked French Toast

3 large eggs

1 large egg yolk

1 cup whole milk

1/2 cup heavy whipping cream

1/4 teaspoon Kosher salt

A few gratings of fresh nutmeg

1/4 teaspoon cinnamon

1 teaspoon vanilla

1/2 cup (100g) plus 2 Tablespoons granulated sugar, divided

1 Tablespoon Grand Marnier

2 (2 inch thick) slices of sourdough or country bread, cut in half (total of 4 pieces) (See Notes)

3 Tablespoons unsalted butter, divided

Blueberry and Blackberry Sauce
9 ounces (255g) fresh blueberries

6 ounces (170g) fresh blackberries
1/4 cup water
1/2 cup caster or granulated sugar
1 - 2 teaspoons freshly squeezed lemon juice

2 Tablespoons maple syrup

Optional but really very good: Confectionary sugar, maple syrup and some extra fresh berries

Directions

Caramelized Baked French Toast

1. In a medium bowl, whisk together the eggs, egg yolk, milk, cream, Kosher salt, vanilla, nutmeg, cinnamon, 2 Tablespoons sugar, and Grand Marnier.

2. Place the bread slices in a gallon-size resealable plastic bag. Pour the egg mixture into the bag. Seal the bag, letting as much air out as possible. Lay the sealed bag on a small sheet pan or flat platter and place in the refrigerator overnight. Turn the bag over several times to ensure the milk mixture evenly soaks into the bread.

3. Preheat oven to 425 degrees (F).

4. Remove the bread slices from the bag, let any excess liquid drip off and place on a platter. 

5. Coat the bread evenly with the remaining 1/2 cup of sugar.

6. Place a large flat cast iron pan or rimmed baking sheet in the preheated oven for 5 minutes. 

7. Add two Tablespoons of butter to the hot pan and spread it down the center of the pan.

8. Reduce the oven temperature to 400 degrees (F), place the sugar coated bread slices on the pan, and bake for 14-18 minutes or until the slices are golden brown on the bottom.

9. Flip the bread slices, add the remaining one Tablespoon of butter around the slices, and bake another 7-8 minutes (or until the bottom is nicely browned).

10. Turn the slices on their cut side ends and bake for another 4 to 5 minutes.

11. Remove from the oven and place caramelized baked French Toast on a platter. Lightly dust with confectionary sugar. Serve with the Berry Sauce, fresh berries, and maple syrup.

Blueberry and Blackberry Sauce
1. In a small saucepan, combine the blueberries, blackberries water, sugar, lemon juice, and maple syrup.
2. Bring mixture to a boil. Allow to boil for several minutes.
3. Reduce the heat to low and continue to cook (stirring frequently) until the sauce has thickened (approximately 10-15 minutes).
4. Transfer to a serving dish.

Notes: (1) This recipe is a slightly adapted version of the Caramelized Sheet-Pan French Toast recipe created by Susan Spungen and published in the New York Times. (2) Use a large loaf of round or oblong sourdough bread (I used sourdough) or a dense loaf of country bread. Because you only need two thick (2") slices of bread for this recipe, you will have extra bread leftover to use in making a second batch or for eating. For the best French Toast, take your slices closer to the center of the loaf of bread. (3) I used a Lodge cast iron pan similar to this one but a large rimmed baking sheet will work as well. Baking time might vary slightly based on which one you use to bake the French Toast.

Glazed Gingerbread

Hopefully this will be the first and last Christmas we spend outside on a bitter cold day with my family. We all decided celebrating the holiday together, as safe as possible (although someone may end up coming down with a cold), was important to us. With everyone was bundled up in layers and wearing their best outerwear, we were all remained grateful for the opportunity to be with one another in person on Christmas Day. Even if that meant spending time celebrating outdoors on a rather cold December day. Fortunately for me I had my long, hooded Canada Goose coat (last year's Christmas gift) to keep my body warm (it was my toes that got cold). So other than giving up the family holiday traditions this year, I reminded myself how fortunate I really was to be able to see my family. While the fire pit and hot chocolate bombs did their best to keep us as toasty as possible, enjoying pre-dinner appetizers and opening presents around the fireplace inside the house would have been so much cozier. Yet, in spite of not being able to celebrate the day indoors, it was and always be one of those memorable Christmases. Even if I hope it's one that doesn't get repeated.

Having packaged up, delivered, or sent out almost every cookie and confection made over the past several weeks, I was going to have to bake/make some things if there was to be a platter of holiday sweets for us to enjoy. But this assortment of cookies and candies would be simpler. Just some White Chocolate Dipped Pistachio Shortbread, Sea Salted Chocolate Dipped Caramels, Chocolate Dipped mini-Oreos and, of course, some Glazed Gingerbread. Because Christmas would not be complete without some Gingerbread. Instead of making the previously shared Gingerbread Cookies with Rum Butter Glaze, I wanted to make a heavily spiced, softer version of gingerbread for my family. And using an embossed roller (one I have had for years) would give the gingerbread an enchanting old world kind of look and feel I wanted. Maybe it was the use of blackstrap molasses, the quantity/kind of spices used, or how they looked when were baked and glazed, but honestly, this Glazed Gingerbread was the absolute BEST I had ever tasted or made. Having a perfect softer texture and a tingly, lingering on your palate kind of flavor, this by far ,was the most dreamiest version of a gingerbread. One even non-gingerbread lovers wouldn't be able to resist.

This gingerbread is relatively simple and easy to make. However, because the dough needs to chill overnight it's not one you can make at the last minute. Yet unlike other chilled doughs, this one doesn't harden after the overnight refrigeration period. The addition of corn syrup along with a slightly higher amount of molasses in the dough helps to keep it from stiffening or cracking. Rolling out the dough could not have been easier. The most difficult part to the process of making the gingerbread was deciding how I wanted it to look when baked. Initially, I vacillated between stamping the rolled out dough with some antique butter stamps and using an barely used embossed roller. And as soon as the baked gingerbread was brushed with the Rum Butter Glaze I knew I had made the best decision (for me). With the glaze finding its' way into the grooves stamped into the Gingerbread tiles, I knew I had saved the best, most beautiful holiday cookie for last.

While there may no other confection symbolizing the Christmas holidays quite like gingerbread, I would like to suggest we begin thinking of it more as a beloved winter cookie. As the warmth from the spices, dense texture, and deep flavors make this the kind of gingerbread you want to snuggle up with on a cold winter's day. Should you find yourself wanting (or having) to enjoy the company of your family and friends outdoors on a very chilly winter day, serve them a tray of some hot chocolate, hot coffee and this Glazed Gingerbread. It will make for quite the moment memorable. And unlike our Christmas this year, it will be one of those moments you definitely want to be repeated.

Recipe

Glazed Gingerbread

Updated December 2023

Ingredients

Gingerbread

3 3/4 cups (525) all-purpose flour (original Tartine recipes cites 525g as the amount of flour)

1 Tablespoon Dutch Processed Cocoa Powder

4 Teaspoons ground ginger

1 teaspoon ground cloves

2 teaspoons ground cinnamon

1 teaspoon Kosher salt

1/2 teaspoon baking soda

1/2 or 1 teaspoon black pepper 

1 cup (228g) unsalted butter, room temperature

3/4 cup plus 2 Tablespoons (170g) granulated sugar

1/2 cup (155g) blackstrap or other dark robust molasses

1 large egg, room temperature

2 Tablespoons light corn syrup

Rum Butter Glaze

3/4 cup (80 g) confectionary sugar
1/8 teaspoon ground cinnamon
1 Tablespoon unsalted butter, melted 
1 Tablespoon dark rum (or fresh squeezed lemon juice)
1 teaspoon warm water, plus more as needed to achieve a honey like consistency to the glaze

Directions

Gingerbread

1. Sift together the all-purpose flour, cocoa powder, ginger, cloves, cinnamon, baking soda, salt, and black pepper in a medium sized bowl. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter on medium-high speed until creamy.

3. Slowly add the granulated sugar with the mixer on medium speed. Beat until the mixture is smooth and soft.

4. Add in the egg, mix until well blended.

5. Add in the molasses and corn syrup, mixing until fully incorporated.

6. Add in the flour mixture and beat on low speed until a dough forms and begins to pull away from the sides of the bowl. 

7. Remove the dough from the bowl and place on a large piece of plastic wrap. Flatten dough into a large 1" thick rectangle. Cover dough with plastic wrap and chill in the refrigerator overnight.

8. Preheat oven to 350 degrees (F). Line to large baking sheets with parchment paper.

9. Remove the dough from the refrigerator. Cut the dough in half.

10. Lightly flour a work surface and place half of the dough on top of the flour. Roll out the dough to 1/3" thick. Either cut out shapes with a cookie cutter OR roll the top of the dough with an embossed rolling pin and then cut into desired shapes. Transfer gingerbread to the prepared cookie sheets, spacing them about 1 1/2" inches apart.

11. Place the baking sheet on the center rack in the oven and bake for 7-15 minutes or until they are lightly golden and still soft to the touch in the centers. Note: Do not over bake. Baking time will vary based on the size of the gingerbread cut outs.

12. Let the gingerbread cool on rack for 5 minutes, then brush with the rum butter glaze. Let glaze set completely before serving or placing in a tightly sealed container.

13. Gingerbread will keep for up to 2 weeks if stored in a tightly sealed container in a cool place. Note: Do not freeze the gingerbread.

Rum Butter Glaze

1. Sift the confectionary sugar and cinnamon in a small bowl.
2. Add the melted butter, rum, and water. Whisk until smooth. Add more warm water if necessary. The consistency of the glaze should be that of runny honey.

3. Brush glaze on the gingerbread 6-8 minutes after it comes out of the oven.

4. Let the glaze set completely.

Notes: (1) This recipe is my adaptation of the Soft Glazed Gingerbread from "Tartine"by Elisabeth Prueitt and Chad Robertson. (2) The dark molasses compliments the spices in a way a light colored molasses can not. So I encourage you to use either a blackstrap or robust molasses when making this gingerbread.

Cranberry Orange Shortbread

One of my friends texted me over the weekend thanking me for a box of holiday cookies I had made for her by saying it 'inspired by her inner Lynn wannabe'. Two days later after she had finished an exhausting holiday cookie baking marathon she said maybe she had spoken too soon. I couldn't help but laugh at loud at both of her comments. So I ask, is it possible there is still enough time to make one more holiday cookie with only three days left before Christmas? In my world the answer to that question is an emphatic "Yes there is!". Especially if it's a shortbread cookie or any cookie involving chocolate. There is always time to make one more cookie, right? If there was ever a year where we needed to create more joy and spread more love this would be it. And baking yet another batch of beautiful, buttery cookies, while pushing past any exhaustion we may be feeling, is exactly what this year calls for. For those of you who share my goal of making this the most cookie decadent holiday ever, this Cranberry Orange Shortbread is calling your name!

But if they aren't calling to you just yet, let me try to entice you. The flavors from the dried cranberries and orange zest in this buttery Cranberry Orange Shortbread, drizzled with melted white chocolate for an added bit of decadence, are nothing short of incredible. Pair the shortbread with some coffee or a cup of your favorite tea and let the feelings of pure holiday joy consume you. 

As far as cookies go, these are relatively easy to make. They can be rolled out and cut into your favorite shapes or rolled into two logs and sliced.  I rolled out this batch of shortbread using a 2 1/4" cookie cutter because, well just because that's me. 

This is a very easy dough to work with. While I didn't need to chill the dough out before it was rolled out and cut into these circles, a quick 15-20 chill in the refrigerator might make the rolling out process a little easier. Note: If your room temperature butter is really, really soft then you may need to give the dough some chill time.

Baking time for the shortbread ranges from 12-15 minutes. When the bottoms and edges are golden in color, your shortbread is ready to come out of the oven.

The addition of melted white chocolate on these cookies turns them into an even more extraordinary, mouthwatering delicious shortbread. You can completely dip them in chocolate, partially dip them, or use a pastry bag to give them your own unique drizzle finish.

With so many sugary, chocolatey, nutty, spiced cookies competing for attention this holiday season, this Cranberry Orange Shortbread will be the one catching the discerning shortbread cookie lover's eye. 

Recipe

Cranberry Orange Shortbread

Makes 24-26 two inched sized cookies

Ingredients

1 cup (226g) unsalted butter, room temperature (see Notes)

1/2 cup (60g) confectionary sugar

2 teaspoons orange zest (from one large orange)

1/2 cup (80g) dried cranberries, coarsely chopped 

1 teaspoon vanilla

1/2 teaspoon Kosher salt

2 cups (260g) all-purpose flour, plus more for rolling

6 ounces (169g) white chocolate

Directions

1. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, beat butter for approximately one minute. Add in confectionary sugar and beat until light and fluffy (approximately 2-3 minutes).

3. Mix in the orange zest and vanilla.

4. Add in the all-purpose flour and Kosher salt. Mix just until blended but still slightly floury.

5. Add in the coarsely chopped dried cranberries. Beat until the dough sticks together and begins to slightly pull away from the sides.

6. Divide dough in half. On a lightly floured surface, roll out dough to 1/4" thickness. Use a cookie cutter of choice (I used a 2 1/4" round one) to cut out the shortbread. Place cut rounds on a prepared cookie sheet. Space cookies about one inch apart.

7. Bake the cookies for 12-15 minutes (rotating the pan midway through the baking process) or until lightly browned on the bottom. Let the cookies rest on baking sheet for 5 minutes before transferring them to a cooling rack. Allow the cookies to cool to room temperature before finishing with the melted white chocolate.

8. Roll out other half of dough and cut accordingly. Scrapes of dough can be rolled as well. Bake as directed.

9. Melt the chocolate in a small bowl in either the microwave or over a double boiler.

10. Either partially dip the cooled shortbread in the melted chocolate or use a pastry bag to create a random design. Let the chocolate completely set before serving or putting in a tightly sealed container.

Notes: (1) If you dough seems a little too sticky to roll out, chill for about 15-20 minutes. (2) Instead of rolling out the cookies you could alway form the dough into a log. Wrap in plastic wrap and chill for two hours. Then cut into generous 1/4 inch slices with a very sharp knife. Bake according to the directions above. (3) You can also make these using salted butter. But if using salted butter then omit the Kosher salt.

Cheesy Potato Casserole

There have been quite of few foods trending or going viral this year. Like Homemade No Knead Artisan Bread, Dalgona Coffee, and now Chocolate Bombs. Whether or not any of these will endure over time is anyone's guess. Although if I were a betting person I would say the No Knead Artisan Bread will be with us for years to come. Because bread is a comfort food to many. And nothing soothes the soul better than indulging ourselves in some our favorite comfort foods. Not only do they have enduring and endearing qualities to them, they sometimes are the foods we gravitate toward when we are craving a mood boost. A Cheesy Potato Casserole is the legal, vegetable version of a psychedelic drug, otherwise known, as one of the best comfort foods to have ever been created. And no, I won't spoil it by telling you it's comes with a heavy dose of calorie overload. Life is short. We all need to make room for some in moderation indulgences in our lives.

Almost every family has 'their' version of the best recipe for a Cheesy Potato Casserole. When served at the holidays, gatherings or barbecues, it's usually the dish everyone gravitates towards. As it's often the dish first to go. Even those who maintain they live a clean, healthy eating lifestyle find it hard to resist.

Let me start by putting any sense of humbleness aside or tempering any bit of food arrogance I may have from time to time let rear it's not so pretty head. This Cheesy Potato Casserole is the most wicked, best ever, most crave worthy, most crowd pleasing comfort food to have ever been created. There, I said it. And I have no regrets because it's just that good. And since I am on a bit of a hubris roll, risking any lifelong friendships, or causing any family conflict, let me say it's destined to become the new family favorite.

If you allow yourself to go down the Cheesy Potato Casserole rabbit hole you will find hundreds of versions of recipes for them. Some are made with frozen shredded hash browns or cooked potatoes versus frozen diced potato hash browns. While others are made with a combination of cheeses versus Velveeta (which, yes loosely qualifies as a cheese). Some are topped with crushed Ritz Crackers rather than crushed corn flake cereal. And then some are made with a homemade cream sauce rather than a can of cream of chicken soup. But comfort food was intended to be simple and not the least bit pretentious. And this Cheesy Potato Casserole is the embodiment of simple and unpretentious. 

In addition to frozen diced hash brown potatoes, this Cheesy Potato Casserole is made with sour cream, melted butter, Velveeta cheese, cream of chicken soup, dried chopped or minced onions, some Kosher salt, and topped with a slightly crushed cornflake and (yes, more) butter mixture. It's creamy, cheesy, and crunchy. The trifecta of comfort food deliciousness.

If there was ever a reason to stock up on cream of chicken soup and frozen diced hash brown potatoes, it would be this Cheesy Potato Casserole. If there was ever a time when we needed some soul satisfying comfort food in our lives, this definitely would be it. With the holidays approaching there may be no better side dish to make than this Cheesy Potato Casserole if you are looking to bring some joy to your family and/or friends. Make it for Christmas and/or New Years. And then when it's safe to have large gatherings again, make a double batch and invite all of the friends in your life you have missed being with. I promise a real hug and this Cheesy Potato Casserole will bring the kind of euphoria we all are longing to again experience.

Recipe

Cheesy Potato Casserole

Serves 8-10 as a side dish

Ingredients

1 bag (32 ounces/907g) frozen diced hash brown potatoes, slightly thawed (see Notes)

1 can (10.5 ounces/298g) cream of chicken soup

16 ounces (454g) sour cream

8 Tablespoons (113g) unsalted butter, melted and cooled slightly

4 Tablespoons dried chopped or minced onions

12 ounces Velveeta cheese (338g), coarsely grated

1/2 teaspoon Kosher salt

4 cups (4 ounces/112g) corn flakes, slightly crushed

8 Tablespoons unsalted butter, melted and cooled slightly

Optional: Fresh herbs (thyme, parsley) for garnish

Directions

1. Preheat oven to 350 degrees (F). Butter a large baking dish (9" x 13") and set aside.

2. In a medium sized bowl, mix together the slightly crushed corn flakes and melted butter. Set aside.

3. In a large bowl, whisk together the cream of chicken soup, sour cream, melted butter, Kosher salt and dried onions.

4. Fold in the shredded cheese and then fold in the diced hash brown potatoes.

5. Spoon mixture into the prepared baking dish. Top evenly with the cornflake/butter mixture.

6. Place baking dish on a large baking dish and bake for 60-65 minutes. Note: Check at the 30 minute mark. If your cornflake topping is getting too brown, gently lay (do not wrap) a piece of aluminum foil on top and continue baking.

7. Remove from the oven and let sit for 10-15 minutes before serving. Garnish with some chopped fresh herbs (like thyme and/or fresh parsley).

8. If you are lucky enough to have any leftovers, cover tightly with plastic wrap and store in the refrigerator. This casserole heats up perfectly in the microwave.

Notes: (1) I used these Ore-Ida Diced Hash Brown Potatoes. Take the frozen diced potato hash browns out of the freezer while you start putting together the rest of the ingredients and preheating the oven. In my world this is what it takes to get them to a slightly thawed state.

Cinnamon Meringue Pecans

I have spent the better part of the last couple of weeks searching for a spiced cookie recipe given to me by a friend years ago. Unfortunately I couldn't find it. This wasn't the first time I went on the hunt for this particular recipe. One I distinctly remember hand writing on an index card while sitting at her kitchen table. When I came up empty the first time I searched for this recipe, I called my friend to ask if she still had or remembered the cookie. I even tried to jog her memory by retelling her the story she told me about the cookie. When she said she didn't recall that cookie I was a bit heartsick and mad at myself for 'misplacing' it. So all I have left of this incredible tasting cookie is a memory and some hope that it will someday be miraculously found. However, all of that time spent searching wasn't completely lost. While going through the piles of my not very well organized recipes, I rediscovered another favorite recipe. Because I so frequently make the Sugar Meringue Walnuts, I realized the recipe for these mouthwatering Cinnamon Meringue Pecans was never shared with you. 

Cinnamon Meringue Pecans are the epitome of sugar and spice.I can still remember the first time I tasted these Cinnamon Meringue Pecans. And it's not a pretty memory. One day at work (almost two decades ago), I was given a bag of them from a co-worker. I proceeded to eat the entire bag in one sitting. They were addictive. As soon as I was finished with them, I went looking for her to ask for the recipe. And I still have the copy of the recipe she had typed up for me all those years ago.

If you are looking to take a break from all of your holiday baking, make these Cinnamon Meringue Pecans. If you are looking to make some gifts for friends, neighbors, or persons you appreciate, make these Cinnamon Meringue Pecans. And, if by chance you love snacking on nuts, make these Cinnamon Meringue Pecans. This may be one of those recipes you will be making a second batch of as the first batch won't last very long.

Unlike the Sugared Meringue Walnuts where the mixture of meringue and nuts is spooned over a pan of melted butter, the melted butter is mixed into the meringue and nut mixture. Note: It's important that your melted butter cools down a bit before you add it in or the meringue won't hold up in the mixing process.

Baking time for the Cinnamon Meringue Pecans ranges between 35-40 minutes when placed in a preheated 300 degree (F) oven. Turning the pecans over twice during the baking process (I like turning them at the 15 minute marks) helps to set the baked meringue. If some of the meringue falls off during the baking process (which may happen when you turn the nuts the first time), just spoon it over the pecans and continue baking.

When the nuts are lightly browned remove from the oven, spoon onto a large sheet of parchment paper. As the pecans cool, the meringue will completely set up. So don't worry too much if you think some of your meringue is a bit soft when you take them out of the oven. 

If you are a big fan of pecans, you are going to absolutely love these Cinnamon Meringue Pecans as roasted pecans have a much deeper flavor. They are crunchy, slightly sweet, and have the slightest hint of cinnamon flavor. Considering how addictive they are, they should probably come with a warning label. Put them out in a bowl and watch them disappear. 

Recipe

Cinnamon Meringue Pecans

Ingredients

2 large egg whites

1 cup (200g) granulated sugar

1/2 teaspoon ground cinnamon

1/2 teaspoon Kosher salt

1 pound (453g) pecan halves

1/2 cup (113g) unsalted butter, melted and cooled slightly

Directions

1. Preheat oven to 300 degrees (F).

2. In the bowl of a standing mixer fitted with a whisk attachment, beat egg whites until frothy. Then slowly add in the granulated sugar. Increase mixer speed to high and beat until the mixture has thickened and holds stiff peaks.

3. Transfer meringue mixture to a large bowl. Fold in the Kosher salt and cinnamon.

4. Add in the nuts and slightly cooled melted butter. Fold until well blended.

5. Transfer mixture to a large (15"x21") rimmed baking sheet. Evenly spread the nuts out.

6. Bake for 35-40 minutes or until lightly golden, turning the nuts over at both the 15 and 30 minute mark.

7. Transfer baked nuts to a large sheet of parchment paper. Let cool to room temperature.

8. Serve immediately. Store in a either a tightly sealed container or wrap in cellophane bags.

Vanilla Marshmallows

My kitchen has been in a virtual state of chaos for the past two weeks. And with the seemingly endless supply of butter and chocolate slowly beginning to dwindle down, I should probably think about pushing the 'pause' button on holiday baking. Maybe just for a day, maybe for two. So I can get caught up on things like wrapping gifts (not even started), doing the mundane tasks of cleaning the house and folding laundry (my least favorite things to do), and sitting down to start reading some of the books piled high on my nightstand (by the fire with a steaming cup of hot chocolate or glass of wine). However, sitting still for any length of time is not a concept that comes easy to me. Which means I generally live in a constant state of busyness. As I have shared before, baking is a form of therapy for me. It brings a similar kind of joy to my heart that being in the mountains or being near the ocean brings. And given the year we have all had, a heavy dose of therapy is what I need more than anything else right now to stay grounded, to keep my heart filled with joy. 

Speaking of joy, these homemade Vanilla Marshmallows almost had my heart almost bursting.  Once you have tasted a homemade marshmallow you will understand why it's easy to become obsessed with these pillowy, vanilla-y, fluffy confections. Your s'mores, hot chocolate, and now your hot chocolate charcuterie boards will never, ever be the same. 

This wasn't my first time making marshmallows. I have been making these Homemade Fluffy Vanilla Marshmallows for the past five years. So why share yet another version of a recipe already on the blog? Well it's all about giving you options! And there are several differences between that recipe and this new one. Not only are the ingredient amounts significantly different, this one doesn't use any raw egg whites to help achieve that luscious pillowy, plush texture.

I am going to go out on a short limb and say making marshmallows is relatively easy. But there are several things you need to make creating these melt in your mouth bites of desirable deliciousness a fearless endeavor. A good candy thermometer, a heavy bottomed saucepan, and a larger sized standing mixer fitted with a whisk attachment will definitely make your marshmallow making life easier. 

Getting your simple syrup to a temperature of 240 degrees (F) may be one of the most critical steps in the marshmallow making process. And the key to ensuring your simple syrup doesn't become crystallized is to not stir the water, corn syrup, sugar mixture while it is boiling. Just give it one quick stir in the beginning to mix the ingredients together, then 'let it go' until it reaches 240 degrees (F). And this is where a good thermometer and heavy bottomed saucepan comes in handy.

Compared to other marshmallow recipes this one uses a quarter cup (40g) of unflavored gelatin. An amount considerably more than most other recipes including the one I have been using. The gelatin blooms in 3/4 cup of warm water in the base of the standing mixer. The blooming process (5-6 minutes) helps to ensure the gelatin will dissolve evenly (no lumps) when the hot sugar syrup is slowly poured into the mixer. Just before adding the hot sugar syrup, turn your mixer on a low speed to give your gelatin mixture a quick stir.

Once all of the simple syrup is poured into the bowl, increase your mixer speed to medium-high and add in the Kosher salt, vanilla bean paste, and vanilla. Then increase the speed to high and whip the mixture until it is thick, shiny, and has the texture of a thick marshmallow fluff. Additionally the temperature of the mixing bowl will be barely warm. This process could take anywhere from 9-12 minutes. 

You can prepare your 9"x12" or 9"x13" pan before you start making the marshmallows (would highly recommend) or while the marshmallows are beating. Because once your mixture has reached the right consistency you will need to work a little quickly. Lining your pan with parchment paper, buttering the paper/sides of the pan, and generously dusting the pan with the confectionary sugar/cornstarch mixture greatly aids in the removal process. Note: You will not use all of your confectionary sugar/cornstarch mixture to dust the bottom of the pan as you will use it to dust the top of the marshmallows and then to toss the cut marshmallows in it.

Have a lightly buttered spatula handy when you scrape out the marshmallow mixture into your prepared pan! This mixture can be a bit sticky. The sugar dusted pan of marshmallows needs to rest (uncovered) at room temperature for at least eight hours or overnight. 

I find using a large pair of scissors to cut the marshmallows is much easier than using a sharp, buttered knife. But either cutting option works. Once cut, the marshmallows get tossed in the remaining confectionary sugar/cornstarch mixture. To keep them fresh, wrap your marshmallows in cellophane bags or store in a tightly sealed (tin) container at room temperature. They will be good for anywhere from 2 weeks to one month. Do not store your marshmallows in the refrigerator.  

I like cutting my marshmallows into two inch squares for a couple for a reasons. Not only is this is the perfect size for s'mores, it's an impressive finish to a cup of hot chocolate. Additionally, two inch square marshmallows can always be cut into one inch squares if you like smaller marshmallows in your hot chocolate or just to pop in your mouth!

After tasting these fluffy, melt in your mouth, vanilla-y Vanilla Marshmallows I wished I had included them in all of my holiday boxes this year. They will definitely go into every one of next year's boxes. But rather than wait another year, I will definitely make another batch or two after the holidays to create hot cocoa/homemade marshmallow packages to give out after the holidays. How much joy would a warm cup of hot chocolate topped with a luscious marshmallow on a cold winter day bring? 

So whether you make these Vanilla Marshmallows before or after the holidays or both before and after the holidays, I hope you just make them. Because at least one thing is certain. Your s'mores will never again be made with store-bought marshmallows.

Recipe

Vanilla Marshmallows

Ingredients

Vanilla Marshmallows

1 1/2 cups warm water, divided in half

1/4 cup (40g) unflavored gelatin powder (about six 1 ounce/28g packets)

2 1/2 cups (500g) granulated sugar

1 cup corn syrup

1 Tablespoon vanilla bean paste (see notes)

2 teaspoons vanilla extract 

3/8 teaspoon Kosher salt

Confectionary Sugar/Cornstarch Dusting Powder

1/2 cup (62g) powdered sugar

1/2 cup (56g) cornstarch

Directions

1. In a medium sized bowl, whisk together the ingredients for the dusting powder. Set aside.

2. Line a 9"x12" or 9"x13" pan with 2" high sides with parchment paper. Lightly butter the paper and sides of the pan. Generously dust the pan with some of the dusting powder mixture. Set aside. Note: For Thicker marshmallows, use a 9"x9" pan.

3. In a heavy bottomed saucepan, add in the corn syrup, granulated sugar and 3/4 cup of water. Stir to mix then cook over medium to medium-high heat until the mixture reaches a temperature of 240 degrees (F). This could take anywhere from 6-9 minutes.

4. While the sugar mixture is boiling, add the gelatin powder and 3/4 cup of warm water into the bowl of a standing mixer. Stir only to cover the gelatin and let the gelatin bloom for 5-6 minutes.

5. As soon as the sugar syrup reaches the desired temperature, remove from the heat. Turn the mixer on low to stir up the gelatin and then slowly pour the hot sugar syrup down the sides of the mixing bowl. 

6. Increase the mixing speed to medium-high and add in the vanilla bean paste, vanilla, and salt. Once added, increase the speed to high and beat the mixture for 9-12 minutes or until it's fluffy, thick, and shiny. Additionally the bowl will feel only slightly warm.

7. Using a lightly buttered spatula, scrape the mixture into the prepared pan. Smooth out or swirl the top of the marshmallows with an offset spatula.

8. Dust the top of the marshmallows with some of the dusting powder. Reserve the remaining dusting powder to toss the cut marshmallows.

9. Let the marshmallows sit uncovered at room temperature for 8 hours or overnight.

10. Using a large pair of cutting scissors or lightly buttered knife, cut the marshmallows into your desired size(s). I like cutting them into 2" squares. Toss the cut marshmallows in the reserved dusting powder.

11. Store in a tightly sealed tin container or wrap in cellophane bags. 

12. Stored well at room temperature, the marshmallows will keep for at least 2 weeks and up to 4 weeks (if they last that long!).

Notes: (1) I used this Vanilla Bean paste from Nielsen-Massey. If you don't have vanilla bean paste, replace 1 Tablespoon of the paste with 1 Tablespoon of vanilla extract. Yes, that means there be will ALOT of vanilla in these marshmallows. (2) This is a slight adaption of the Marshmallow recipe from the cookbook "Little Flower Bakery" by Staci Valentine and Christine Moore.