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A Life in Food by real-life Chef Cheryl Bennett

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Triple chocolate bread pudding

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Triple Chocolate Bread Pudding with crème anglaise is a deliciously decadent dessert. Cubes of buttery brioche bread are soaked in custard with milk, white and dark chocolate chips, then baked until golden brown to make this delicious bread pudding recipe.

Brioche chocolate chip bread pudding.

As if that’s not enough, it is served with a crème anglaise, or custard sauce – a sauce that tastes like melted ice cream.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Brioche chocolate chip bread pudding

For this bread pudding, I prefer brioche. Brioche is a rich, buttery bread. If you can’t find it, a good substitution is challah bread.

Chocolate chip bread pudding with creme anglaise.

There really isn’t much to making this triple-chocolate bread pudding – cut up some bread, mix it up with a handful of ingredients, let it soak for a bit while you get on with other things and then put it in the oven to bake. I mean really, what else can you ask for in a dessert?

Ingredients

One of the nice things about a dessert like bread pudding is the ingredient list. You probably have almost everything you need to make it.

Ingredients for chocolate chip bread and butter pudding.
  • Brioche – This French bread has a high butter and egg content, making it rich and delicious.
  • Dairy – Whole milk and cream form part of the base of our custard for the bread pudding. Butter is unsalted.
  • Eggs – They give the bread pudding some lift as well as structure.
  • Chocolate chips – the triple chocolate part of the recipe comes from white, milk and dark chocolate.
  • Sugar – Regular, granulated sugar.
  • Salt – I used fine sea salt.
  • Vanilla – pure extract, please, if possible.
  • Raw sugar – Provides a bit of texture (and sparkle) on top.
Triple chocolate bread pudding with creme anglaise.

Triple Chocolate Bread Pudding

I always have half-empty bags of chocolate chips in the pantry. Not enough for a batch of cookies, but more than a handful. This is a great way to use up those little bits and tidy up.

Triple chocolate bread pudding on plate with baking dish in the background.

You can use whatever chocolate chips you have, you could also add in a handful of dried fruit, like raisins or dried cranberries.

Make sure that you spread them evenly throughout the bread pudding – you’ll want a little chocolate in every bite!

How to make bread pudding

This bread pudding with crème anglaise is a really easy dessert, and it can be made ahead of time.

First, cube the brioche bread and place it into a buttered baking dish with the chocolate chips. Then mix up the custard and pour it over the bread.

Chocolate chip brioche bread pudding.

I like to let the bread soak for about 30 minutes before baking – leave it on the counter, covered, it will be fine. Before sliding it into the oven, dot the top with a couple of tablespoons of diced butter.

Finally, sprinkle the top of your triple chocolate bread pudding with a few tablespoons of raw sugar for a bit of texture, then bake for 30 – 40 minutes.

Chocolate chip brioche bread pudding.

How to make crème anglaise

This is an easy sauce with a fancy name, here’s how you make it:

  1. Scrape out half of a vanilla bean. Pour cream into a small sauce pot and add vanilla bean seeds and the scraped out pod.
  2. Heat it over moderate heat until steaming and it just barely comes to a simmer.
  3. Whisk egg yolks with sugar in a small bowl, then slowly drizzle in warm milk while whisking constantly.
  4. Return egg and milk mixture to the sauce pot and heat over medium low heat until thickened.
  5. Strain through fine mesh strainer set inside chilled bowl.

The color of your crème anglaise will depend on your egg yolks. The eggs I use have deep yellow/orange yolks, and this makes my sauce darker. I’ve used eggs with paler yolks and this yields an almost white sauce.

Chocolate chip bread pudding on plate with creme anglaise.

What do I need to make this recipe?

For this chocolate chip brioche bread pudding, you’ll need the following:

Brioche bread pudding on stacked white plates.

Make ahead options

You can make triple chocolate bread pudding a day ahead and warm in the oven, covered for about 30 minutes, before serving. The crème anglaise can also be made a day ahead and refrigerated in an airtight container.

More chocolate desserts

Please share

If you love this recipe, please give it 5 stars!

I hope you love this triple chocolate bread pudding as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 12 servings

Triple Chocolate Bread Pudding with Creme Anglaise

Triple Chocolate Bread Pudding with Creme Anglaise

Triple chocolate bread pudding made with milk, dark and white chocolate chips.

Prep Time 30 minutes
Cook Time 45 minutes
Soaking Time (optional) 30 minutes
Total Time 1 hour 45 minutes

Ingredients

FOR THE BREAD PUDDING

  • 1 1/2 lbs. brioche bread (about 1 1/2 loaves)
  • 8 tbsp. unsalted butter, divided,
  • 1 1/2 cups half & half, room temp
  • 1 cup whole milk, room temp
  • 1/2 cup sugar
  • 3 eggs, room temp
  • 1 tbsp. vanilla extract
  • 1/2 tsp. salt
  • 1 cup dark chocolate chips
  • 1/2 cup milk chocolate chips
  • 1/2 cup white chocolate chips
  • 3 tbsp. raw sugar, optional

FOR THE CREME ANGLAISE

  • 1 cup half & half
  • 1/2 vanilla bean, split lengthwise and scraped
  • 1/4 cup sugar
  • 2 egg yolks, room temperature

Instructions

Make the triple chocolate bread pudding

  1. Cube bread into 1 inch pieces.
  2. Melt 6 tbsp. butter, cut the remaining 2 tbsp. into small pieces.
  3. Brush a 13 x 9 baking dish with 1 tbsp. melted butter.
  4. Add chocolate chips to cubed brioche and toss to combine.
  5. Whisk together the remaining butter, half and half, milk, sugar, eggs, vanilla and salt.
  6. Add bread and chocolate chips to baking dish.
  7. Pour custard mixture evenly over the bread and gently press down any pieces of dry bread so they are soaked in the cream mixture.
  8. Let it soak for 30 minutes - optional, but recommended.
  9. Preheat oven to 325°F convection (350°F without), then dot the top with the remaining pieces of butter and sprinkle raw sugar evenly over the top.
  10. Bake for 30 - 40 minutes. The bread pudding should be barely set, with the tiniest wobble in the middle.
  11. Let it stand for about 20 minutes before cutting.

Make the Crème Anglaise

  1. Set a fine mesh strainer over a medium bowl. Place the medium bowl into a slightly larger bowl filled halfway with ice water. (We'll need this later in step 6)
  2. In a small saucepan, heat the half and half with the vanilla bean over medium heat. Cook just until it barely comes to a simmer, about 5 minutes, stirring frequently. Remove from heat and set aside. Remove vanilla bean and discard.
  3. In a medium bowl, whisk the sugar and egg yolks together.
  4. VERY slowly, add the hot milk to the egg yolks and sugar in a thin stream, while quickly whisking constantly. This is called "tempering" the eggs so they don't scramble.
  5. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until the sauce has thickened slightly, about 5 minutes. The sauce should be thick enough to stay separated when you run a finger through it on the back of a spoon.
  6. Strain the crème anglaise through the fine mesh strainer into the chilled bowl. This stops the cooking immediately.
  7. Pour the crème anglaise over the bread pudding. Refrigerate any leftover sauce in an airtight container for up to a week.

Notes

Crème anglaise can easily be DOUBLED to make a larger batch. If you like lots of sauce, I'd recommend it.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 578Total Fat: 34gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 194mgSodium: 385mgCarbohydrates: 59gFiber: 2gSugar: 37gProtein: 11g

Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

© Cheryl Bennett
Cuisine: American / Category: Desserts

Thanks for stopping by! Have a delicious day 🙂

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

Originally published 4/14/16, most recent update 1/20/22.

Cider braised short ribs with vegetables

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Cider braised short ribs loaded with veggies is my kind of winter meal. Short ribs cooked low and slow in sweet apple cider give this one pot meal incredible flavor. Serve them over mashed potatoes or polenta for a delicious and easy dinner.

If you’ve only tried red wine braised short ribs, I can’t wait for you to try this recipe. This is the epitome of cold weather comfort food.

Apple cider braised short ribs in pot.

If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

Cider braised short ribs

It’s no secret that winter is my least favorite season, however it does get serious bonus points for the kind of cooking that it ushers in… the braise!

Culinary comfort, the only real benefit of freezing temperatures.

Short ribs in Dutch oven pot.

Another benefit of braising is, it’s easy. Many braises are one-pot meals, which means you aren’t left with an entire sink of dirty dishes, something I can really appreciate.

What is a braise?

What is a “braise” exactly? In its most basic definition, it’s cooking something (usually meat) in a liquid (usually stock, wine or a combination thereof) on low heat for a longer period of time. 

Braised short ribs with apple.

Most often, braises are tough cuts of meat that benefit from long, slow cooking – turning them into the most succulent and flavorful of meals.

Ingredients

  • Bone-in beef short ribs
  • Mirepoix – carrots, celery and onions
  • Garlic – lots of it, please.
  • Apple cider (not apple juice)
  • Beef or chicken stock
  • Apple – I used a Honeycrisp, use whatever apple you love.
  • Herbs – Rosemary, thyme, bay leaves
  • Flour – to dust the short ribs.
  • Salt and pepper

What do I need to make this recipe?

I have a particular pot that I use for braises, a Le Creuset enameled cast-iron Dutch oven. I have had this pot for almost 25 years. It is not inexpensive, but in my opinion, it’s worth the investment.

Apple cider braised short ribs in Le Creuset Dutch oven.

Another piece of equipment that I would recommend is a good chef’s knife. Choose a knife that feels good in your hand and has good balance. I’ve had the same Wüsthof knife almost as long as I’ve had the Dutch oven pot, and I’m still using them both.

How to make cider braised short ribs

Any kind of a braise is a really easy meal to make, but they generally take time. If you work from home, this is a great dinner to start around lunchtime and let it slowly simmer away until the evening.

First, season the short ribs with salt and pepper. Don’t be shy about it, season them aggressively. Next, dust them with a bit of flour.

Sear them in a bit of oil in a hot Dutch oven until they are golden brown on both sides, then set them aside.

Wipe out the pot to get rid of the oil and dark bits of flour. Add the vegetables into the pot, along with the apple cider and stock.

Apple cider braised short rib recipe in Dutch oven.

Finally, nestle the short ribs back into the pot and put the lid on before sliding into the oven for the next few hours.

What can I serve with this?

Here are a few recipes that go really well with these cider braised short ribs:

And there you have it! Cider braised short ribs are a delicious and easy, “stick to your ribs” kind of supper that is perfect for colder weather.

Please share

If you love this recipe, please give it 5 stars!

Image for Pinterest.

I hope you love these cider braised short rib recipe as much as we do! Please consider rating and/or commenting.

Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

Yield: 5 servings

Cider braised short ribs with vegetables

Cider braised short ribs with vegetables

Apple cider braised short ribs cooked low and slow give this one pot meal amazing flavor.

Prep Time 30 minutes
Cook Time 3 hours
Total Time 3 hours 30 minutes

Ingredients

  • 4 lbs. bone-in beef short ribs
  • 2 yellow onions, sliced
  • 6 carrots, peeled and cut into 2 inch pieces
  • 3 stalks of celery, cut into 1 inch pieces
  • 1 1/2 cups apple cider
  • 2 cups beef (or chicken) stock
  • 6 cloves garlic, smashed
  • 1 apple, seeded and quartered
  • 3 tbsp. olive oil
  • 1/4 cup flour
  • kosher salt to taste
  • black pepper to taste
  • 2 sprigs rosemary
  • 4 sprigs thyme
  • 2 bay leaves

Instructions

    1. Preheat oven to 325°F.
    2. Heat olive oil in a heavy ovenproof pot (like a Dutch oven) over medium high heat.
    3. Season flour with a little salt and pepper, mix it with your fingers and dredge the short ribs in the flour. Shake off the excess flour and set aside.
    4. When the oil is hot, carefully add the ribs to the pot and brown on both sides. (You may have to do this in two batches; you don't want to crowd them or they won't brown properly.)
    5. Remove the ribs from the oil and set aside. (This can be done a day ahead if you are pressed for time; cover and refrigerate until ready to braise.)
    6. Wipe out the pot, then add the onions. Reduce heat to medium and cook until softened and beginning to caramelize, about 10 - 12 minutes. Add a pinch of salt and a few turns of the pepper grinder and stir. 
    7. Add the carrots, celery and garlic and cook for 5 more minutes. 
    8. Add apple cider to the pot and stir to combine. Put the ribs back into the pot, then add bay leaves, thyme, rosemary and stock. 
    9. Season with a few pinches of salt and a few more turns of the pepper grinder. Place lid on the pot and slide into the oven for 3 - 3 1/2 hours.
    10. Remove the pot from the oven and allow the ribs to cool slightly, uncovered. Remove the ribs and set aside, remove bay leaves, rosemary and thyme, and discard.
    11. Remove vegetables from the pot and pour liquid into a glass measuring cup. Skim the fat from the surface, then puree the braising liquid with 1/4 of the vegetables to make a gravy. (*see note)
    12. Return the short ribs to the pot and serve.

    Notes

    Chef's Tip:

    To skim the fat, I use a gravy separator. The other option is to put it in the freezer for a bit to let it solidify. Then, you can easily lift the layer of fat right off the top.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1
    Amount Per Serving: Calories: 503Sodium: 374mgFiber: 4gSugar: 15gProtein: 95g

    Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: American / Category: Dinner

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Originally published 12/23/11, most recent update 1/18/22.

    How to make homemade dog food

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    Making homemade dog food is a great, healthy option for your pup. Knowing exactly what you are feeding your pet, from food to homemade dog treat recipes, helps to give them the healthiest options with no questionable ingredients. Plus, you can tailor it to your pup’s specific needs and taste buds.

    Homemade dog food in small red bowl.

    This recipe is sponsored by my friends at Idaho® Potato. I am so pleased to work with them. As always, all opinions, recipe and photos are my own. Thank you for supporting the brands that support Pook’s Pantry.

    If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

    Homemade dog food

    If your pup has some health issues, or you just want to be in control of what your dog is eating, making your own dog food is the way to go.

    Before I started doing this for Sugar a few years ago, I didn’t know how to make my own dog food. Turns out, it’s pretty simple.

    Salmon and potato dog food in pet bowl.

    Before you change your dog’s diet, please consult your veterinarian. A dog’s nutritional needs are not the same as a human’s needs, nor are the needs of all dogs the same.

    Your vet can provide specific information based on your pet.

    Ingredients

    There are so many people who want to know “how to cook dog food”. I get emails almost every week from readers (thank you!) asking about it.

    So, let’s start with the ingredient list.

    Ingredients for salmon dog food.

    My homemade dog food recipe is made from 7 simple ingredients:

    • Spinach – everyone needs leafy greens, even your dog.
    • Pumpkin – great source of fiber, make sure it is 100% pure pumpkin.
    • Egg whites – excellent source of protein, low in fat.
    • Idaho® potatoes – these spuds are a great source of vitamins B6 and C, plus potassium.
    • Salmon – nutrient dense protein, full of omega-3s, B6 and vitamin D. Use fresh or canned.
    • Coconut oil – a healthy fat.
    • Carrots – full of vitamin A.

    How to make dog food

    Our veterinarian recommended a website called balanceit.com a few years ago. This site helps you to determine whether or not all of your pup’s nutritional needs are being met.

    This recipe was approved and met all the criteria, so let’s get to it.

    How to make homemade dog food.

    This salmon dog food recipe is perfect for beginners, it is super simple and fast –

    1. First, let the Idaho® potatoes simmer in a bit of water to soften. This will take about 8 – 10 minutes.
    2. Then add the grated carrot and coconut oil, let it cook for a few minutes, then move it to one side of the pot.
    3. Add in the egg white, breaking it up as it cooks.
    4. Add spinach and salmon, mix to combine and cover. Cook for 7 – 8 minutes, until salmon is cooked through.
    5. Remove from heat, stir in pumpkin purée.
    Homemade salmon dog food.

    This recipe is perfectly balanced to provide the protein, healthy fats, carbohydrates, calcium and essential fatty acids that dogs need.

    Sugar loves salmon, so this is our go-to recipe for her. When she gets tired of the same thing, like we all do, I switch it a ground turkey and potato dog food.

    How to transition your dog to homemade dog food

    Abruptly changing your dog’s diet could cause them gastrointestinal distress, if you catch my drift, and that’s not fun for anyone.

    If you’re currently feeding your pup store-bought dog food, start the transition by replacing a portion of their regular food with homemade.

    Salmon dog food.

    For example – if your dog eats 1 cup of food a day, replace 1/4 cup of that food with homemade dog food and mix it in. Do this for a few days, then up it to 1/3 or 1/2 of the food.

    Dogs with sensitive bellies may require an even slower transition. Trust me on this one – you’ll thank me for it later. In the long run, it will be better for your dog’s digestion.

    What do I need to make this salmon dog food recipe?

    Homemade dog food in containers.

    Dog food and treat recipes

    Please share

    If you love this recipe, please give it 5 stars!

    Image for Pinterest.

    I hope your pup loves this homemade dog food recipe! Please consider rating and/or commenting.

    Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

    Yield: 4 cups

    Homemade dog food

    Homemade dog food

    If your pup has some health issues, or you just want to be in control of what your dog is eating, homemade dog food is the way to go.

    Prep Time 15 minutes
    Cook Time 25 minutes
    Total Time 40 minutes

    Ingredients

    • 1/2 cup water
    • 11 ounces Idaho® Russet potatoes, peeled and diced (about 2 potatoes)
    • 1 large carrot, peeled and grated
    • 1 tbsp. coconut oil
    • 1/2 cup egg whites
    • 1 cup chopped spinach, packed
    • 8 ounces salmon, raw or canned
    • 1/3 cup canned pumpkin

    Instructions

    1. Heat a heavy-bottomed pan over medium heat.
    2. Add 1/2 cup water and diced Idaho® potatoes. Cover pot and let potatoes simmer for 8 - 10 minutes, until they have softened.
    3. Uncover and add grated carrot and coconut oil. Stir to combine and cook for 2 - 3 minutes. Move potatoes and carrots to one side of the pot.
    4. Add egg whites and let them cook for 4 - 5 minutes until set. Use a wooden spoon to break them up into small pieces, then stir to combine with potatoes and carrots.
    5. Add spinach and salmon and stir to combine. Cover the pot and cook for an additional 7 - 8 minutes until salmon is cooked.
    6. Stir in canned pumpkin and remove from heat. Set aside to cool slightly before feeding to your pup.

    Notes

    Leftover food can be stored in the refrigerator for up to 3 days.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1 cup
    Amount Per Serving: Calories: 260Total Fat: 11gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 36mgSodium: 136mgCarbohydrates: 21gFiber: 4gSugar: 2gProtein: 20g

    Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: Dog / Category: Dog Food

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    The BEST Italian vegetable cake recipe

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    I’m no stranger to veggie cakes, and I can’t wait to share this latest version with you! This one has an Italian twist. Full of delicious Italian veggies and gooey mozzarella cheese, this Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup and deliciously crispy edges.

    To make them easier to find, here are all of my veggie cake recipes in one place. If you’re new to making them, check out my post on how to make veggie cakes. It is full of helpful tips and tricks.

    Italian vegetable cakes on Swiss chard.

    Watch my veggie cake web story here.

    If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

    Italian veggie cakes

    I have a love for turning any and all veggies into delicious little patties and this Italian vegetable cake recipe is no different.

    Gluten free vegetable fritters on chard leaf.

    They are so versatile, which makes them a great option for meal-prepping as well. We have eaten them at all hours of the day. Try them with a poached egg on top for breakfast – it’s a great way to get an extra serving of vegetables in the morning.

    Why this recipe works

    Most of my veggie cake recipes are either fried or coated in breadcrumb and baked, and while that is incredibly delicious, I wanted to make these even quicker and easier.

    Baking them in a muffin tin gives me the individually sized portions that I’m looking for, plus the heat from the tin gives these vegetable cakes crispy edges. The cheese gets nicely browned and lacy around the top, like the edge of a pan pizza – it’s fantastic.

    Ingredients

    This recipe for Italian vegetable cakes is really simple and straightforward, but if time is tight, you can break it up to make it work for you.

    Prep all of the vegetables ahead of time, then mix and bake when you are ready.

    Ingredients for Italian vegetable cake recipe.
    • Broccoli rabe – Also called rapini, it is a green cruciferous vegetable. A good substitute would be broccoli.
    • Mozzarella – A block of regular mozzarella that you would use for pizza, not the fancy kind.
    • Egg
    • Eggplant – Regular eggplant, look for one with smooth skin, free of brown spots.
    • Basil – Fresh, dried, or a combination of both will work.
    • Garlic – Obviously.
    • Sun-dried tomato – Use the kind packed in oil, they are softer and that oil has a ton of flavor.
    • Chickpea flour – Also called besan or gram flour, it is loaded with protein and fiber, plus it has a delicious nutty flavor.
    • Swiss chard – A good substitute would be spinach or kale.
    • Salt and pepper

    How to make savory veggie cakes

    The first step in making these savory vegetable cakes is to roast the diced eggplant. I don’t bother peeling it or salting it and letting it sit to remove the excess liquid.

    Toss with a bit of olive oil, salt and pepper and slide it into a hot oven.

    Then, sauté the remaining vegetables, just to soften them a bit, and let let them cool.

    Mixed Italian vegetables in muffin tin.

    Once the vegetables have been cooked, all that’s left to finish this Italian veggie cake recipe is mixing everything up in a bowl and piling it into a muffin tin.

    You’ll want to make sure that you dice the veggies fairly small. Big chunks of vegetables won’t be quite as nice here.

    Diced vegetables in muffin tin.

    Finally, when the mixture has been evenly portioned in the muffin tin, press it down (as I have in the bottom right corner of the photo above).

    At this point, you could sprinkle a bit of extra cheese on top, or even buttery breadcrumbs, if you want an extra crunchy top.

    Baked Italian vegetable cakes in muffin tin.

    After they have cooled slightly, remove them from the tin and serve. They will keep in the fridge for 4 or 5 days, or in the freezer for a month.

    Are these Italian vegetable cakes vegan?

    Not as written, but you can swap out the cheese for vegan cheese and replace the egg with a chia seed egg.

    Can I fry these in a pan?

    Yes! Heat a few tablespoons of olive oil in a pan over medium-high heat. Drop a big spoonful of the mixture into the pan and let it cook for a few minutes on both sides, until golden brown.

    Helpful tools and equipment

    To make this Italian vegetable cake recipe, you’ll need the following:

    Vegetables cakes with Italian vegetables and herbs.

    Serving suggestions for Italian vegetable cakes

    These veggie cakes loaded with Italian vegetables are perfect for any time of the day. They are a nutrient-dense breakfast with a poached egg on top, or as a light lunch.

    To serve them as a side with dinner, here are a few mains to consider:

    Please share

    If you love this recipe, please give it 5 stars!

    Image for pinterest.

    I hope you love this Italian vegetable cake recipe as much as we do! Please consider rating and/or commenting.

    Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

    Yield: 9 vegetables cakes

    The BEST Italian vegetable cake recipe

    The BEST Italian vegetable cake recipe

    Full of veggies and mozzarella cheese, this easy, gluten-free Italian vegetable cake recipe is baked in a muffin tin for minimal cleanup.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Ingredients

    • 1 medium eggplant (1 lb.), diced small
    • 3 tbsp. olive oil
    • 1 medium onion, diced small
    • 3 cloves garlic, peeled and minced
    • 1/2 bunch broccoli rabe, chopped small (about 1 cup) *see note
    • 2 cups Swiss chard, finely sliced *see note
    • 1/4 cup sun-dried tomatoes, diced
    • 1/4 cup fresh basil, chopped, or 1 tbsp. dried basil
    • 1 egg
    • 1/4 cup chickpea flour
    • 1/2 cup grated mozzarella cheese
    • salt and pepper to taste

    Instructions

    1. Preheat oven to 375°F / 190°C / Gas mark 5.
    2. Toss diced eggplant with 1 - 2 tbsp. olive oil, a pinch of salt and a few grinds of pepper. Place on parchment-lined sheet pan (eggplant will stick to pan without paper!) and roast for 20 minutes, or until softened and browned, then set aside to cool.
    3. While eggplant is roasting, heat a medium sauté pan over medium / medium-high heat. Add remaining olive oil to pan. Then add onions and cook for 4 - 5 minutes until beginning to soften.
    4. Add garlic, broccoli rabe, chard, salt and pepper, and dried basil if using. Cook for 3 - 4 minutes, until vegetables wilt. Remove from heat and add sun-dried tomatoes and fresh basil (if using).
    5. Sprinkle chickpea flour over warm vegetables and stir to mix well, set aside to cool.
    6. In a medium mixing bowl, whisk egg, then add cheese. Add vegetable mixture to bowl and mix to combine.
    7. Portion evenly into 9 muffin cups and bake for 14 - 16 minutes.

    Notes

    Substitute broccoli for broccoli rabe.

    Substitute spinach or kale for Swiss chard.

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    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    9

    Serving Size:

    1 vegetable cake
    Amount Per Serving: Calories: 104Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 155mgCarbohydrates: 11gFiber: 3gSugar: 4gProtein: 5g

    Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: American / Category: Vegetable

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Easy lavender scones recipe

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    Lavender scones are an extra special brunch treat. Made with common pantry ingredients, these easy heart-shaped scones are perfect for Valentine’s Day.

    Lemon and lavender scones on wooden board.

    This quick and easy scone recipe is perfect for any special occasion. Topped with coarse sugar for extra sweetness and texture, and a hint of lemon zest in the dough, these lavender scones are a delicious tea time or brunch treat.

    Watch my lavender scones web story here.

    If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

    Lavender Scones

    The flavors in these scones practically scream Spring. They are just the thing to serve at bridal or baby showers, Easter brunch or Mother’s Day.

    But, I also really like them for Valentine’s day, or any day, if I’m being honest.

    Heart-shaped scones with fresh lavender on white background.

    For me, there is hardly anything better with a cup of tea or coffee than a slightly sweet baked good. And this scone recipe is just that – they are not overly sweet, even with the sprinkling of coarse sugar on top.

    The lemon zest in the dough brightens everything up and gives these scones a bit of zing and the lavender is just enough to give the scones a hint of flavor.

    I promise it will not taste like you are eating a bar of granny’s fancy soap.

    Scones on wooden board with lavender and lemons.

    Ingredients

    The ingredients for these scones are common pantry items, with the exception of the lavender.

    When purchasing lavender for culinary use, you want to make sure you are buying food-grade lavender. Some of the lavender sold in craft stores is not meant for consumption, so check the label carefully. The only ingredient should be organic lavender flowers.

    Ingredients for lavender scones.
    • Milk – I recommend using whole milk in this recipe, but if you have 2% that is fine.
    • Sugar – Regular granulated (caster) sugar gives the scones a bit of sweetness.
    • Lemon – The zest is where most of the flavor is and that’s what we’re using.
    • Flour – Regular, all-purpose (plain) flour.
    • Unsalted Butter – gives our scones moisture and flavor.
    • Baking powder – helps the scones to bake up nice and tall.
    • Salt – I used fine sea salt, it gives the scones flavor. All baked goods need salt.
    • Egg – Provides structure, flavor and rise.
    • Culinary lavender – gives baked goods a lovely floral flavor.

    Lastly, a kitchen scale is also recommended. This is the same scale that I own, and using a scale to measure in baking versus cups will give you more accurate measurements.

    Lavender buds in mortar and pestle.

    These are lavender buds. Because they are a natural ingredient, you will find a few small pieces of twiggy stems in them. Just pick them out and throw them away.

    One thing to look for is color – you want the lavender to be bright purple. If it looks very muted or gray, it’s old and it won’t have much flavor.

    How to make scones

    First, dice butter into small pieces, or grate on a box grater. Place it into the freezer for a few minutes while you measure the dry ingredients.

    Next, mix dry ingredients together in a medium bowl, then add cold butter and work it into the flour mixture using a dough blender, a fork or your fingers until it looks like coarse crumbs.

    Step by step photos for how to make scones.

    Whisk egg and milk together, then mix into the dough with a spatula. My favorite rubber spatulas are these heavy duty commercial grade ones.

    Once you no longer see big pockets of flour, and the dough is starting to come together on its own, you’re done.

    Lavender scone dough on marble countertop.

    Turn the dough out onto a lightly floured surface and pat it into a 1-inch thick circle. Do not knead the dough, press it together as you are forming a circle.

    Cutting out heart-shaped dough.

    Dip the cutter into flour and press straight down. Lift cutter straight up, out of the dough – do not twist. Place lavender scones on parchment-lined baking sheet.

    Gently gather scraps and press together, repeating until dough is used up. Brush the tops with milk and sprinkle with coarse sugar before baking.

    Heart-shaped scones on cooling rack.

    Lavender scones are best served on the day they baked. They can be refreshed in the microwave or a warm oven the next day, or you can freeze them for up to 3 months. If freezing, I recommend omitting the sugar sprinkled on top.

    Heart-shaped scones on board with flowers.

    This easy recipe bakes up nice and tall, and the scones hold their shape beautifully. Serve them with blueberry bourbon jam and clotted cream, or eat them as is – they are absolutely delicious either way.

    Easy brunch recipes

    Baked goods on plate.

    Please share!

    If you love this recipe, please give it 5 stars!

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    I hope you love this lavender scones recipe as much as we do! Please consider rating and/or commenting.

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    Yield: 9 scones

    Lavender Scones

    Lemon and lavender scones on wooden board.

    Easy lavender scones perfect for Valentine's Day or Sunday brunch.

    Prep Time 10 minutes
    Cook Time 16 minutes
    Total Time 26 minutes

    Ingredients

    • 2 1/2 c. all purpose (plain) flour (350 g)
    • 1/4 c. sugar
    • 1 1/2 tbsp. baking powder
    • 1/2 tsp. salt
    • 5 tbsp. cold, unsalted butter, cut into small cubes or grated (75 g)
    • zest of 1 - 2 lemons
    • 1 egg
    • 3/4 c. whole milk (175 ml)
    • 2 tsp. culinary lavender
    • 3 tbsp. coarse sanding sugar for tops, optional, but recommended

    Instructions

    1. Preheat oven to 400°F / 200°C.
    2. Whisk flour, sugar, baking powder, salt, lemon zest and lavender together in a medium bowl.
    3. Add cold butter to dry ingredients and use a pastry blender, fork, or your fingers to work the butter into the flour until it resembles coarse crumbs.
    4. Remove 2 tbsp. of milk and set aside. We'll use this to brush the tops of the scones. Beat remaining milk and egg together, then add to dry ingredients and stir with spatula until just combined and no big pockets of flour remain.
    5. Turn dough out onto lightly floured surface and press together - do not knead dough. Press out into a 1 inch thick round.
    6. Dip a medium-sized cutter into flour, then press straight down into dough and pull straight up. Do not twist the cutter. Place scones on parchment-lined baking sheet. Repeat until all the dough is used up. Gather and lightly press dough together to cut the last few.
    7. Brush tops with reserved milk, sprinkle each scone with 1 tsp. coarse sugar and bake for 14 - 16 minutes.
    8. Place on cooling rack to cool slightly before serving.

    Notes

    Instead of cutting out shapes, you can cut the circle of dough into wedges (like a pie) and bake.

    If your oven runs hot, check scones at 12 minutes.

    Rotate pan halfway through for even browning.

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    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    9

    Serving Size:

    1
    Amount Per Serving: Calories: 121Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 40mgSodium: 391mgCarbohydrates: 13gFiber: 1gSugar: 11gProtein: 2g

    Nutrition calculated by a third part company

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: English / Category: Breakfast

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Originally published 11/24/14, most recent update 1/10/22.

    How to make cranberry chicken

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    This easy recipe for cranberry chicken is made in one pan on the stovetop. Fresh cranberries bring a bit of sweet-tart flavor, with plenty of fresh herbs and garlic to make this simple dinner your new cool weather favorite.

    Cranberry chicken recipe on white platter.

    Like my cranberry chutney, this recipe uses fresh cranberries. I love the flavor they bring to this weeknight dinner. Cook them down into a thick, luscious sauce that is the perfect complement to chicken.

    If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

    Cranberry chicken recipe

    Over the holidays, I bought a few bags of fresh cranberries with the intention of making all kinds of cranberry recipes. Long story short, it didn’t happen.

    Chicken and cranberries with lemon and herbs.

    I needed a way to use them up (because food waste is a no no), so this cranberry chicken recipe was the solution.

    Ingredients

    This recipes uses common ingredients that you most likely already have in the fridge, with the exception of fresh herbs, but you could also use their dry counterparts.

    I used two small onions, plus a shallot that I had leftover from my Thai chicken salad. Use whatever you have.

    Ingredients for chicken with cranberries.

    One word on the fresh cranberries – look for firm, plump cranberries. Pick through them, and toss anything that is mushy, brown, wrinkled or shows signs of mold. You do not want to add those to the pan.

    How to make cranberry chicken

    Making this recipe is super simple, I’ll walk you through it step by step.

    Step 1: Brown the chicken breasts, then set aside. We are not cooking them all the way through, just giving one side a bit of color.

    Step 2: Soften onions slightly, then add cranberries, garlic, mustard, brown sugar, stock, salt and pepper to taste, and if using dried herbs, this is the time to add them. If you’re using fresh herbs, we’ll add them later.

    This is what the mixture will look like when it starts out.

    Cranberries in pot.

    After 10 – 15 minutes of simmering, the cranberries will burst, and the mixture will be slightly thickened and cooked down.

    Cooked down cranberry sauce in pot.

    What a difference a few minutes makes! Now that our cranberries have cooked down, you get to decide how thick you want the sauce for the chicken. At this stage it will have some body, but still has plenty of liquid.

    If that’s how you like it, proceed with the next step. If you want the sauce thicker, uncover the pot, increase the heat slightly and let it simmer for another 5 – 10 minutes to cook out the liquid.

    Keep an eye on it, because the water will evaporate quickly and you don’t want it to burn.

    Cranberry chicken in pot with herbs.

    Step 3: Add chicken breasts to the pot with the cranberry mixture. If you’re using fresh herbs, this is the time to add them. You could chop them up and add to the pot, or if you’re lazy like me, just toss them in.

    If you like a strong rosemary flavor, you can add the rosemary sprigs in with the cranberries. They are pretty hearty, and can take the heat, but the thyme is better if you add it with the chicken.

    Chicken on white platter with herbs.

    Cover the pot and simmer until chicken breasts are cooked through. Save some extra herbs for garnish, if you like, and you’re ready to serve!

    This easy dinner is perfect for weeknight cooking, and it’s a great way to rescue leftover veggies and herbs from the fridge.

    What to serve with it

    Here are a few of our favorite sides and salads to serve with this chicken recipe.

    Easy chicken dinner on platter.

    Please share

    If you love this recipe, please give it 5 stars!

    Image for Pinterest

    I hope you love this easy cranberry chicken recipe as much as we do! Please consider rating and/or commenting.

    Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

    Yield: 4 servings

    Cranberry chicken

    Cranberry chicken

    Easy cranberry chicken recipe made with fresh cranberries make this one pan dinner a quick and delicious meal.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes

    Ingredients

    • 4 boneless, skinless chicken breasts (you could also use thighs)
    • 1/4 cup olive oil
    • 1 large onion, diced (or two small onions or shallots)
    • 1 1/2 cups fresh cranberries, picked over
    • 1/4 cup brown sugar, packed
    • 4 cloves garlic, minced
    • 1/2 cup chicken stock
    • 1 1/2 tbsp. whole grain mustard
    • 1 lemon
    • 1 tbsp. fresh rosemary ( or 1 tsp. dried)
    • 1 tbsp. fresh thyme (or 1 tsp. dried)
    • Salt and pepper to taste

    Instructions

    1. In a medium pot, or deep pan, brown one side of the chicken breasts in half of the olive oil over medium high heat (place into pan and do not touch it for 4 - 5 minutes). Remove from pan and set aside.
    2. Do not wipe out pan. Add remaining olive oil to the pan and reduce heat to medium. Add onions and cook for 3 - 4 minutes, just to let them begin to soften.
    3. Add cranberries, brown sugar, garlic, chicken stock, whole grain mustard, the zest of 1 lemon (reserve the zested lemon for later), salt and pepper. If you are using dry herbs, add them to the pot as well.
    4. Stir well to combine, then cover with a tight-fitting lid and reduce heat to medium / medium-low. Cook for 10 - 15 minutes, until cranberries have burst and cooked down a bit. If you want the sauce thicker, remove cover from pot, increase heat slightly and let mixture simmer while stirring frequently. Cook for another 5 - 10 minutes until desired consistency.
    5. Return chicken to pan. Add fresh herbs and cover. Cook on medium low heat for 8 - 12 minutes, depending on the size of the chicken breasts.
    6. Squeeze a bit of fresh lemon juice over the cranberry chicken, if desired. *I like to char my lemon halves before I do this - place them cut side down in a HOT pan and don't touch them for 3 - 4 minutes. Remove from pan when they are deep brown and caramelized.

    Notes

    Frozen cranberries may be substituted for fresh, but they will release more liquid and make the sauce a bit thinner. You'll have to cook it out a bit longer to reduce and thicken.

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    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    4

    Serving Size:

    1
    Amount Per Serving: Calories: 419Total Fat: 19gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 103mgSodium: 275mgCarbohydrates: 24gFiber: 3gSugar: 15gProtein: 39g

    Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: American / Category: Dinner

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Spicy Thai Chicken Salad with Chili Lime Dressing

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    Spicy Thai chicken salad with chili lime dressing is fresh and delicious. It’s the perfect light and refreshing lunch or dinner, and it’s great for meal prepping. This Thai spicy chicken salad recipe comes together quickly – just toss all of the ingredients in a bowl. With plenty of crunch and texture, this salad is satisfying, good for you and so delicious.

    Spicy Thai chicken salad in clear glass bowl.

    Thai chicken salad

    This recipe for spicy Thai salad with chicken is one of my favorites. I love it in the heat of summer, but I truly love it after the holidays. For me, it’s the perfect antidote to all of the sweets I tend to eat at the end of the year.

    I make no apologies for it, but after a few weeks, I start craving spicy, crunchy vegetables, and this friends, hits the spot.

    Is this supposed to be an “authentic” Thai recipe? No. It’s something I made up over ten years ago. It has Thai flavors and that’s the name I gave it a decade ago.

    Ingredients for Thai chicken salad.

    This is the base of the salad – lots of vegetables and herbs with a bit of chicken. If you choose to omit the chicken, this salad is vegan.

    I go heavy on the herbs, because I like it that way. If you don’t, feel free to cut back on them, or add in more cabbage, carrots or chicken.

    Spicy Thai salad with chicken and lime vinaigrette.

    Chili lime dressing ingredients

    This spicy Thai dressing is super quick and easy. If you have difficulty finding fresh chili peppers, and you like a little heat in your food, you can add a dash of sriracha or any other hot sauce that you like.

    To make the chili lime vinaigrette, this is what you’ll need –

    Chili lime vinaigrette dressing ingredients.

    I roasted all of my garlic, forgetting that I needed raw for this dressing. Either way, it was still delicious.

    One more note, I prefer Thai red chili for this dressing, but the Asian market was out of them, so I had to use a green hot pepper. Again, the dressing will be delicious no matter what kind of chili you use.

    Thai chili lime dressing

    Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. The acid will help break down and mellow garlic & shallot and the flavors along with the chili pepper will infuse dressing.

    Chili lime dressing in bowl.

    Let this sit for 10 – 15 minutes before adding the remaining ingredients. After you’ve added everything, give it whisk and let it sit for another 10 – 15 minutes.

    I like the acidic bite of vinegar and lime juice, however, if you don’t, reduce limes to one.

    How to make Thai chicken salad

    Making this Thai chicken salad recipe could not be easier. Everything is mixed up in one large bowl. I will admit that there is a bit of chopping, if you don’t have a food processor, but it isn’t too much work.

    Thai basil (pictured below) can be found at any Asian market. This is out of my garden. It was flowering, so I picked it, yours will likely not have flowers.

    Thai basil.

    If you can’t find Thai basil, substitute with regular basil, or omit it. The flavor is very unique, so I recommend checking out your local market to try to find it.

    Once you have all of the vegetables and herbs chopped, the chicken shredded and the dressing whisked together, it all goes into a bowl. Give it a good mixing and serve. It’s so simple to make and it is so delicious!

    Spicy Thai salad with chicken and chili lime dressing.

    Time saving shortcut – Use rotisserie chicken from the store instead of cooking chicken breasts!

    For this recipe I only used the breast meat. If you are using a store-bought rotisserie chicken, reserve the thighs for sandwiches or soups, the carcass for stock, etc.

    I poached a couple of chicken breasts while I was grating vegetables and chopping herbs. It barely takes any time at all, it will be cooked by the time you finish everything else. Then use a couple of forks to shred the meat and set it aside to cool slightly.

    Bowl of Thai chicken salad.

    Combine everything in a large glass bowl to show off all of the colors from the veggies and herbs. This salad is perfect for weekday lunches and meal-prepping. Full of flavor, texture and lots of crunch, it’s as good for you as it is delicious.

    More quick and easy salad recipes

    Please share

    If you love this recipe, please give it 5 stars!

    Image for Pinterest.

    I hope you love this spicy Thai chicken salad as much as we do! Please consider rating and/or commenting.

    Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

    Yield: 8 servings

    Spicy Thai Chicken Salad with Chili Lime Dressing

    Spicy Thai Chicken Salad with Chili Lime Dressing

    Spicy Thai chicken salad with cilantro chili lime dressing is fresh and delicious. It's the perfect light and refreshing lunch or dinner, and it's great for meal prepping.

    Prep Time 10 minutes
    Cook Time 12 minutes
    Total Time 22 minutes

    Ingredients

    For the dressing

    • 3 tbsp. rice vinegar
    • zest and juice of 2 limes
    • 1/2 shallot, finely sliced
    • 1 clove garlic, minced
    • 1 1/2 tbsp. sugar
    • 1 small red Thai chili (green if you can't find red), minced
    • 4 tbsp. neutral oil (vegetable, grapeseed, canola)
    • salt & freshly ground black pepper to taste

    For the Thai chicken salad

    • 1 small head green or Napa cabbage
    • 3 medium carrots
    • 10 ounces cooked chicken breasts, shredded or finely sliced (2 small)
    • 1/2 cup salted peanuts, roughly chopped
    • 1 bunch scallions (green onion), sliced on bias
    • 1 cup snow peas, thinly sliced on bias
    • 1 tbsp. cilantro, chopped
    • 2 tbsp. Thai basil, chopped (sub regular basil if you can't find, or omit)
    • 2 tbsp. mint, chopped
    • salt & pepper to taste

    Instructions

    Make the chili lime dressing

    1. Combine rice vinegar, lime zest and juice, shallot, chili pepper and garlic in a small bowl. Let this sit for 10 - 15 minutes, then add remaining ingredients and give it a whisk. Let the dressing sit for an additional 10 - 15 minutes. Set aside until ready to use.

    Make the Spicy Thai chicken salad

    1. Shred the cabbage and carrots in the food processor, or grate carrots on box grater and thinly slice cabbage. Add to large mixing bowl.
    2. Add shredded chicken, peanuts, scallions, snow peas, herbs, salt and pepper. Toss to combine.
    3. Pour dressing over and mix thoroughly to coat. Serve immediately.

    Notes

    If you are serving this salad later, or meal prepping, DO NOT add dressing. Keep it separate and mix just before eating. The acid will turn the herbs dark and make the mixture soggy. The crunch is the best part of this salad!

    Omit the chicken and this salad is vegan.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    8

    Serving Size:

    1
    Amount Per Serving: Calories: 239Total Fat: 13gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 30mgSodium: 171mgCarbohydrates: 17gFiber: 3gSugar: 11gProtein: 14g

    Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: Thai - American / Category: Salads

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Originally published 7/10/12, most recent update 12/28/21.

    How to ship cookies without breaking

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    Now that you’ve done the baking, it’s time to send those homemade goodies to friends and family. I’m going to show you how to ship cookies so they don’t break apart in the mail and how to pack them so they stay fresh for the lucky recipient.

    How to ship cookies without breaking.

    How to ship cookies without them breaking

    There are a few tips and tricks to sending cookies in the mail. From guarding against breakage to avoiding stale cookies, we’re going to cover it all.

    To mail cookies, you’ll need the following:

    • A sturdy box
    • A metal cookie tin
    • Packing material, like peanuts or bubble wrap
    • Parchment paper
    Red and white cookie tin with cookies inside.

    I’m the queen of reusing boxes. I have a collection of them, but when I’m sending cookies, something delicate or perishable, I make sure that I use either a new box, or one that is like new. The last thing you want is to pack your cookies in a flimsy box.

    A metal cookie tin will protect your baked goods during transit. Choose one that is appropriately sized so the treats don’t jostle around. Use small pieces of parchment to fill in the gaps and to cushion your baked goods.

    The best way to send cookies in the mail.

    Which cookies are best to mail

    First, we need to choose the best cookies for shipping. Those would be sturdy cookies, like a chocolate chip or oatmeal. Trying to ship delicate cookies like pizzelles will only end in disaster and disappointment.

    Bar cookies, brownies and blondies are also great options. As you are baking, or choosing what to bake, select the sturdier cookies for mailing to friends and family.

    How to mail cookies without breaking.

    How to pack cookies for shipping

    1. Make sure the packaging is food safe.
    2. Pack cookies in small bundles or pairs. Combine like flavors together, keep strong flavored items (like peppermint or gingerbread) away from items with subtler flavors.
    3. Wrap cookies in plastic wrap.
    4. Place heavier cookies on the bottom of the tin.
    5. Fill box with peanuts or crumpled newspaper to cushion cookie tin.

    How to keep cookies fresh

    The best way to ensure that your cookies don’t arrive stale is to bake them as close to mailing as possible and to wrap them in plastic wrap.

    This will also help to keep the moisture in, so your cookies don’t dry out during transit.

    Cookies wrapped in plastic wrap.

    It is imperative that cookies are completely cooled before packing. Factor in cooling time as well before packing up your treats for the mail.

    The BEST cookies for shipping

    Maple rum balls for shipping in clear plastic bag with ribbon.

    Quick tips and tricks for shipping cookies

    • Choose sturdier cookies. Avoid delicate cookies that break easily.
    • Bake cookies as close to sending as possible – this also helps ensure freshness.
    • Wrap them in plastic wrap or in small plastic gift bags – this helps to keep them fresh and also to contain any sprinkles, sanding sugar, etc.
    • Use parchment paper to line your cookie tin if not wrapping cookies individually, use small pieces of parchment to pack in the gaps.
    • Fill shipping box with crumpled newspaper or packing peanuts to cushion cookie tin.

    Please share

    Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

    Image for Pinterest.

    You may have noticed a blue button at the top of this post. Let me tell you about it – I’m excited to be one of Google’s paid early testers for their Thank with Google pilot program. Thank with Google is an experimental feature that allows you to purchase a virtual sticker and directly show your appreciation for content on my website.

    What I really love is that my readers get to choose and select from a variety of different stickers. Every time you decide to send a paid sticker, you can add a personal message.
    You can find the Thank with Google feature in two places – there is a button at the top and at the bottom of this blog post. If you test it out let me know what you think! Thanks as always for your support. Happy Holidays!

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Christmas dog treats recipe

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    This 5 ingredient Christmas dog treats recipe is a healthier way to spoil your pup during the holidays. Drizzle with dog-friendly icing to make them extra special! Homemade dog treat recipes don’t have to be time-consuming or difficult and this quick and easy recipe is proof.

    Christmas dog treat with frosting standing up in front of plate of dog cookies.

    This simple recipe is mixed up in one bowl for easy cleanup. Then, roll out the dough, cut out your dog cookies and bake.

    If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

    Christmas dog biscuit recipe

    Homemade dog treats are the perfect way to spoil your pup and what better time to do that than at the holidays?

    Dog biscuits for Christmas stacked on top of each other with lights in the background.

    When I’m baking cookies to share with friends and neighbors, I always include a little something for their pups.

    This tasty treat (I know it’s good because I ate one) is something nice for their dogs and the icing drizzled on top makes them a little special.

    Making treats for your dog is no more difficult than a batch of cookies. Plus, there are so many options when you make them yourself.

    Ingredients

    This Christmas cookie for dogs is made from 5 simple ingredients: ground oats, molasses, egg, cinnamon and peanut butter.

    Ingredients for Christmas dog treats recipe.
    • Ground oats – put rolled oats into food processor and grind until they are almost oat flour consistency with a few small pieces still in the mix. You could also buy oat flour, but making it yourself is less expensive.
    • Molasses – regular molasses (I used Grandma’s brand), not blackstrap.
    • Egg – I used a large egg.
    • Cinnamon – regular ground cinnamon, nothing fancy.
    • Peanut butter – PLEASE make sure your PB doesn’t contain xylitol. (These brands contain xylitol, so avoid them for dog treats: Go Nuts, Co., Hank’s Protein Plus Peanut Butter, Krush Nutrition, Nuts ‘N More, and P28)
    3 dog treats stacked on top of each other.

    What you need to make this recipe

    Here is a list of helpful tools and equipment for making dog treats. Below are the items that I use most often.

    Christmas dog treats recipe with icing in front of cookie cutter.

    How to make this Christmas dog treats recipe

    First, grind oats in the bowl of a food processor. You can see that they are pretty finely ground, but not quite flour consistency.

    If you don’t have a food processor, you can purchase oat flour.

    Oatmeal flour in food processor bowl.

    Then, you’ll beat the egg with the cinnamon and molasses in a small bowl. Stir in the peanut butter and mix it in until it is uniform.

    Lastly, stir in the ground oats and mix thoroughly. Roll out the dough, cut your shapes and bake!

    How to make Christmas dog treats step by step photos.

    To drizzle these Christmas dog cookies with icing, you’ll need to let them cool completely, just like any cookie. Let them cool on a rack for about 30 minutes before icing.

    How to make dog friendly icing

    This is the easiest dog icing ever! Mix a few tablespoons of low fat cream cheese with either plain yogurt or peanut butter. To get it to “piping consistency”, add a teaspoon or two of water to thin it out. That’s it – it couldn’t be easier.

    Frequency asked questions

    How long do homemade dog treats last?

    Remember that these Christmas treats do not contain preservatives like commercially made biscuits. For best results, store in the fridge for up to 2 weeks, or freeze (before icing) to store for longer.

    Can dogs eat oatmeal?

    Yes! Oatmeal in small quantities is great for dogs with sensitive stomachs. It is also part of a hypoallergenic diet for dogs with food sensitivities.

    What is the best place to store treats?

    Choose a cool, dry, dark location for best results. Do not store near the stove or in direct sunlight. Make sure treats are completely cooled before storing. 

    Can I use a dehydrator to make treats extra crunchy?

    Yes – you can use a dehydrator to pull even more moisture out of homemade biscuits. As each model is different, check your manual for your specific dehydrator.

    DIY dog treats make great homemade Christmas gifts too. I like to make small dog treat bags to give away to friends and neighbors who have dogs.

    Dog cookies for Christmas on a plate with Christmas decorations in the background.

    Quick tips and tricks for the best dog treats

    To save a few minutes, grind the oats in the food processor ahead of time.

    Roll the treat dough between sheets of parchment paper to avoid using flour. If that isn’t a concern, liberally flour the countertop before rolling out the dough.

    Roll dough out to 1/4 inch thickness for treats – this gives a good-sized treat without being too thick. Also, the baking time and the yield could vary if you roll them out thinner or thicker.

    Be gentle when cutting Christmas dog cookies out of dough – if it breaks, just press it back together on the baking sheet before baking.

    Dog treat recipes

    Christmas isn’t the only time to spoil your pup – check out these recipes too.

    Please share

    If you love this recipe, please give it 5 stars!

    Image for Pinterest.

    I hope your pup loves this Christmas dog treats recipe as much as Sugar does! Please consider rating and/or commenting.

    Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

    Yield: 40 treats

    Christmas dog treats recipe

    Christmas dog treats recipe

    This Christmas dog treats recipe is a quick and easy way to spoil your pup during the holidays.

    Prep Time 10 minutes
    Cook Time 18 minutes
    Cooling Time (OPTIONAL) 30 minutes
    Total Time 58 minutes

    Ingredients

    For treats

    • 2 cups ground oats (see note)
    • 1/2 cup peanut butter (see note)
    • 2 tbsp. molasses
    • 1 tsp. ground cinnamon
    • 1 egg (substitute flax or chia seed egg)

    For dog-friendly icing

    • 3 tbsp. low-fat cream cheese
    • 4 tbsp. plain yogurt
    • pinch of ground cinnamon

    Instructions

    1. Preheat oven to 350°F / 180°C.
    2. In a medium mixing bowl, whisk egg with cinnamon and molasses.
    3. Stir in peanut butter, mix until combined.
    4. Stir in ground oats and mix until thoroughly combined and uniform.
    5. Roll out dough between sheets of parchment paper to 1/4" thickness. Use a 2 inch cookie cutter to cut out treats.
    6. Place on parchment-lined baking sheet, spacing an inch apart and bake for 18 - 22 minutes. Remove from oven and let cool on sheet pan for 5 minutes before transferring to a cooling rack to cool completely.
    7. Combine all ingredients for icing in a small bowl and drizzle over cooled dog treats. Let icing set for about 2 hours before storing.

    Notes

    Grind old-fashioned oats in food processor, or buy oat flour if you don't have a food processor.

    Please see post for brands of peanut butter that contain xylitol - these are to be avoided for the safety of your pet.

    Use regular molasses, not blackstrap.

    Place dog-friendly icing in a piping bag or a zip-top bag with the corner snipped off to drizzle icing.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    40

    Serving Size:

    1 treat
    Amount Per Serving: Calories: 42Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 5mgSodium: 22mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 2g

    Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: Dog / Category: Dog Treats

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Tom and Jerry Recipe

    Home » Archives for pook

    Warm and slightly boozy, this Tom and Jerry recipe makes the perfect holiday cocktail. Full of warm spices, the thick batter is whipped until frothy and topped with freshly grated nutmeg. Made with warm milk or hot water, this winter beverage is a Christmas classic.

    Tom and Jerry cocktail recipe on red napkin.

    This warm drink brings me all the nostalgia feels. Most Midwesterners are familiar with this delicious warm milk punch, but if it is new to you, I can’t wait for you to try it.

    If you make a purchase through one of the affiliate links, I make a few pennies at no extra cost to you. Questions? Please see disclosure for info.

    Why I love this recipe

    I feel like a Tom & Jerry is the secret that most eggnog lovers don’t even know about. Eggnog is really heavy and one small cup is about all you can handle.

    Tom and Jerry in cups and bowl.

    Not so with this hot bevvie. I honestly prefer this drink with warm milk, it is much more satisfying, but I’ve started making them with hot water when I want to make it a bit lighter.

    This drink is full of warm spices like cinnamon, nutmeg and allspice, so it just feels like the holidays in a mug. The frothy top and freshly grated nutmeg take it into special occasion territory, because this drink isn’t something you will make all the time.

    It is rich without being heavy, and it tastes absolutely delicious.

    What you need to make this Tom & Jerry recipe

    I’m not going to sugar coat it – this drink requires more than just a cocktail shaker and a glass. But, stick with me, because it’s totally worth it.

    • Hand mixer – You’ll need a mixer to whip up the egg whites. I love this cordless one, no more tangled up cord!
    • Electric tea kettle – A kettle of any sort works, but this is what we have. Boiling water in no time flat.
    • Spice grater – This is the grater I use for the fresh nutmeg.
    Overhead photo of Tom & Jerry cocktail with nutmeg.

    If you really want to go all out, you can find a retro Tom and Jerry punch bowl set to serve this warm cocktail.

    Ingredients

    To make this Tom & Jerry recipe, you’ll need the following 8 ingredients:

    1. Eggs – use the best quality eggs that are available to you.
    2. Powdered sugar – also called confectioner’s or icing sugar.
    3. Rum – I like an amber or dark rum for this recipe.
    4. Vanilla – only the real deal, please, no imitation stuff.
    5. Spices – Cinnamon, nutmeg, allspice and cloves.
    Ingredients for Tom and Jerry drink recipe.

    These ingredients will make up the Tom and Jerry batter. Most batter recipes aren’t as heavy on the spices, but I like it this way. Cinnamon and nutmeg are a must, the other two are a bonus.

    Frequently asked questions

    How long does Tom and Jerry batter last?

    I’ve seen a wide range on this question – anywhere from 3 days to 3 weeks. Because it contains raw eggs, I wouldn’t keep it in the refrigerator for more than 3 days.
    To extend the life (and the safer option), store it in the freezer.

    What is the best alcohol for Tom and Jerrys?

    I use a splash of rum in the batter, then rum and cognac in the drink. This is fairly standard, but you can use any type of brandy that you have, or omit it and just use rum.

    Is a Tom and Jerry the same as eggnog?

    Nope, it is not. The biggest difference is the temperature. Eggnog is generally served cold and a Tom and Jerry is a warm milk drink. Eggnog is also much heavier than a T&J.

    Spices sprinkled on top of cocktail in mug.

    How to make a Tom and Jerry

    The first step is making the Tom and Jerry batter recipe. The egg whites will be whipped to stiff peaks. The photo below is for reference, in case you’re not sure. Look at those peaks standing nice and tall – that’s what you want.

    Whipped egg whites in stainless steel bowl.

    Next, the egg yolks are whipped up with a splash of rum (or not, if you want to keep the batter kid-friendly),the powdered sugar and the spices. It should run off of the beaters in a thick ribbon.

    Then, gently fold the egg whites into the egg yolk mixture. Try to keep as much of the air in the egg whites as possible.

    How to make a Tom and Jerry cocktail.

    When you’ve mixed it all in, it will create a lovely, thick batter. That is the base of the drink. Add a bit of this batter into a warm mug with a shot of rum and cognac.

    Finally, slowly pour hot water or warm milk into the mug, stirring constantly. At the end, you should have a frothy top!

    Pouring Tom & Jerry cocktail batter into Christmas mug.

    This recipe makes enough for a party, so it is perfect for a holiday gathering.

    One sip of this delicious warm Tom and Jerry recipe, and you’ll see what all of the fuss is about. It is the perfect Christmas cocktail to enjoy with friends and family.

    Tom and Jerry batter in bowl with mugs of cocktails.

    More holiday recipes

    Please share

    If you love this recipe, please give it 5 stars!

    Image for Pinterest.

    I hope you love this Tom and Jerry recipe as much as we do! Please consider rating and/or commenting.

    Your shares help this site to grow and I appreciate it so much. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

    Yield: 24 drinks

    Tom and Jerry Recipe

    Tom and Jerry Recipe

    This Tom and Jerry recipe is the perfect warm beverage to enjoy during the holiday season.

    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes

    Ingredients

    Tom and Jerry Batter

    • 6 large eggs, separated
    • 1 lb. powdered sugar
    • 1 ounce rum (amber or dark)
    • 1/4 tsp. allspice
    • 1/2 tsp. nutmeg
    • 1/2 tsp. cloves
    • 1 tsp. cinnamon
    • 2 tbsp. vanilla extract

    Tom and Jerry cocktail (per drink)

    • 1 ounce rum
    • 1 ounce cognac
    • 4 tbsp. T&J batter
    • 6 - 8 ounces warm milk (whole milk is best) OR hot water
    • Freshly grated nutmeg for garnish

    Instructions

    Tom and Jerry Batter

    1. Beat egg yolks until pale, then gradually add powdered sugar, rum, allspice, nutmeg, cloves, cinnamon and vanilla.
    2. In a separate bowl, beat egg whites to stiff peaks.
    3. Gently fold egg whites into egg yolk mixture, trying not to knock the air out of the egg whites. You will have a thick, foamy batter when it is all incorporated.

    Make the drink

    1. Pour boiling water into mugs to warm, then dump out water.
    2. Add 2 - 4 tbsp. Tom and Jerry batter to warm mug, add 1 ounce rum and 1 ounce cognac.
    3. Slowly pour warm milk (or water) into mug, stirring constantly to froth the drink. (*See note!)
    4. Top with freshly grated nutmeg. Enjoy!

    Notes

    Stirring the drink while SLOWLY pouring in the warm milk is imperative. Pour too fast, or don't stir while pouring and you could end up with boozy scrambled eggs. No one wants that.

    Use your favorite milk in this drink. Whole milk is best, in my opinion, it makes for a richer beverage.

    Recommended Products

    As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

    Nutrition Information:

    Yield:

    24

    Serving Size:

    8 ounces
    Amount Per Serving: Calories: 104Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 47mgSodium: 21mgCarbohydrates: 19gFiber: 0gSugar: 19gProtein: 2g

    Nutrition information calculated by a third-party company as a courtesy. It is intended as a guideline only.

    Did you make this recipe?

    Please leave a comment on the blog or share a photo on Instagram

    © Cheryl Bennett
    Cuisine: American / Category: Drinks

    Thanks for stopping by! Have a delicious day 🙂

    Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

    Hello! All photos and content are copyright protected. Please do not use my photos or recipe without prior written permission. Thank you!

    Originally published 12/1/12, most recent update 12/9/21.

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