Lately while I’ve been cooking, I’ve been trying to focus on simple food, to really taste the true flavor of the food, as opposed to smothering everything with cheese, or over seasoning it to give it more flavor. Every weekend I try to cook brunch at home, and one of my favorite parts of weekend brunch is the breakfast potatoes. I made them last weekend with a sunny side up egg on top, and it was the perfect combination! Here is the recipe I used:
-1.5 lbs of small yukon potatoes
– 1 small onion
– 2 tablespoons olive oil
– 2 tablespoons fresh rosemary diced
– salt & pepper
- Preheat oven to 400°
- Cut up potatoes and the onion and place in a bowl
- Add oil, rosemary, and salt & pepper
- Mix all ingredients till spread evenly throughout
- Spread the mixture onto a parchment lined baking sheet
- Bake for 35-40 minutes, until the potatoes are slightly crisp
Original Bread Recipe Adapted from Pinch of Yum
Let me start this by saying, I have never made bread before. We were planning on making baked potato soup for dinner on Sunday, and I thought some warm homemade bread would really complement the meal. I sifted through a few different recipes and created a small hybrid to fit my need for bread. The bread turned out great; rough on the outside and soft on the inside, perfect for soup dipping.
- 3 cups all purpose flour
- 1 1/2 teaspoons of salt
- 1/2 teaspoon instant yeast
- 1 1/2 cups luke warm water
The night before baking:
- In a large bowl, mix together all the dry ingredients with a whisk
- Add the water slowly to the mixture
- Cover the mixing bowl with plastic wrap and let it sit overnight (I let mine sit around 13 hours)
- Preheat the oven to 450°
- Place a large cast iron skillet in the oven to warm up for 30 minutes (I know a lot of people use dutch oven pots here, but all I had was a skillet and it turned out great!)
- Gently scrape your dough out of the mixing bowl onto a floured surface and start to shape it into a round loaf, then move the dough onto a large piece of parchment paper
- Once the skillet has warmed up carefully remove it from the oven, move the dough (parchment paper included!) onto the skillet
- Cover the pan with either a lid or aluminum foil, and let bake for 30 minutes
- Remove the lid or foil and let bake for 10 more minutes
This was my very first holiday season where I actually had a chance to do some holiday baking! Being that this was the first year in 6 years that I haven’t had to work retail over Christmas, I actually had time to create little holiday treats. I used a combination of a few different recipes to bring this cookie recipe together, and we really loved how soft and chewy the little men turned out. Tip: they taste delicious dipped in coffee for a yummy morning treat!
- 10 tablespoons butter
- 1/2 cup of brown sugar
- 1/2 cup of white sugar
- 2/3 cup of unsulphured molasses
- 1 egg
- 1 teaspoon vanilla extract
- 3 1/2 cups of flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 tablespoon ground ginger
- 1 tablespoon cinnamon
- 1/2 teaspoon allspice
- 1/2 teaspoon ground cloves
- White cookie icing
- Cookie cutters
- Rolling pin
- Baking sheet
- Plastic wrap
- If butter is not already softened, or at room temperature, microwave it in a small bowl for 20 seconds. Make sure it is softened but not completely liquid. From there, pour the butter into a large bowl and beat it till it is a smooth and creamy consistency.
- Add both sugars and molasses to the bowl, and mix until creamy and smooth.
- Next add the egg and the vanilla, and mix until completely combined.
- In a separate small bowl combine the flour, baking soda, salt, ginger, cinnamon, allspice, and cloves with a whisk.
- Now slowly add the dry ingredients into the large bowl with the wet ingredients until the entire thing is completely mixed. If the dough feels really sticky, add a little more flour. The dough should be really thick, and stiff, yet soft.
- Unroll a large piece of plastic wrap and scoop up about half of the dough and place on the plastic wrap. Wrap the dough up tightly and flatten out in a flat brick of dough. (think those brown sugar packages at the grocery store) Unroll another large piece of plastic wrap and wrap up the rest of the dough. The flatter it is, the less time it takes to chill!
- Place the two bricks of dough in the freezer, and let them chill for 1 1/2 hours. If you are planning on baking them the following day, you can just put them in the fridge that way they don’t get frozen. (I was so excited to bake them that day that I couldn’t wait! ) Chilling is necessary for this dough, that way they keep there shape in the oven. I tried it before without chilling the dough, and the shapes spread into not so cute blobs within minutes.
- Preheat oven to 350°F
- Sprinkle flour all over your work space, including your rolling pin.
- Remove 1 disc from the freezer, unwrap, and place on your floured work space. Make sure there is flour all over your hands as well, and start to work the dough. It starts out a little stiff and cold, so don’t be afraid to start kneading it a lot, and don’t be conservative with your flour usage! Any time the dough feel sticky, add more flour. Once the dough isn’t feeling as sticky, roll it out flat about a 1/4 inch and start cutting out your men!
- Carefully pick them up and place them on your non greased baking sheets. I have found a spatula helps to pick them up!
- Re roll dough scraps until you can no longer cut cookies out of it.
- Continue this process with your other dough package.
- Bake cookies for 10 minutes, unless you are using mini cookie cutters, then cook for 7-8 minutes.
- Allow the cookies to cool for 5 minutes after baking, then transfer to a sheet of paper towels, that way you can ice them right on the sheet once they cool.
- Once completely cooled, decorate away!
Rolling pin: here
Cookie Cutter: here
Cookie sheet: here
We were able to spend our first Thanksgiving together in our own place this year, and it was nothing short of perfect. I planned the dinner to be simple, traditional and small; I definitely didn’t want any side dishes that were just there to fill the plate. We moved the dining room table from the kitchen into the living room, to eat next to our bay windows just as the sun was setting. The food was simple and hearty, and the company was happy. Talking with family about forgotten memories and upcoming excitements was everything we needed to make us even more grateful for the things we have in our lives. I hope your holiday was just as fulfilling as ours was.
Couch Blanket: Here
Candlestick holders: Here