Tag: Eggs

Slow Cooker Pumpkin Pie Spice French Toast Casserole #DelightfulMoments

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #DelightfulMoments #CollectiveBias

It’s no secret that I love all things Pumpkin. I have over 20 posts on my blog including pumpkin/pumpkin spice, but haven’t posted a pumpkin-themed recipe yet this year, what an oversight!

To make up for my lack of pumpkin posts, I’ve got a pret-ty awesome recipe for you today that can be used as a super decadent breakfast (perfect for snow days or holiday mornings with family!) or a really delicious dessert.

This recipe for Slow Cooker Pumpkin Pie Spice French Toast Casserole is flavored with International Delight’s Pumpkin Pie Spice Creamer, which I picked up at my local Walmart. (It can be found in refrigerated bins near the milk, or at the end of an aisle in a refrigerated case.) The creamer adds a swirl of seasonal spice flavors into your coffee (and recipes), inspired by pumpkin pie. Yum!

This recipe pairs wonderfully with a cup of hot coffee flavored with International Delight’s Pumpkin Pie Spice Creamer; Walmart also sells single creamers as well. I picked up some of the French Vanilla Single Creamers, which I added to my coffee to enjoy with this breakfast.

As family gathers for the holidays, this recipe is the perfect addition to breakfast or brunch. It’s simple to make and uses the slow cooker to keep your oven and stove free for preparing the main holiday meal!

International Delight wants to hear about your holiday spirit by sharing a video, photo or story through their website. You can win a $5,000 holiday brunch  with all your favorite International Delight products! Learn more here.

 

Ingredients:

French Toast Casserole:

  • 1 lb challah bread, cut into 1 inch pieces
  • 4 eggs
  • 1/3 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 teaspoon pumpkin pie spice
  • 2 cups almond milk (or regular milk)
  • 1 cup International Delight Pumpkin Pie Spice Creamer
  • 1 (8 oz) can pumpkin puree

Crumble:

  • 3 tablespoons unsalted margarine or butter, melted
  • 2 tablespoons brown sugar
  • 1/4 teaspoon salt
  • 1/2 cup graham cracker crumbs
  • 1/4 cup pecans, chopped

Continue reading Slow Cooker Pumpkin Pie Spice French Toast Casserole #DelightfulMoments

Shakshuka

Shakshuka (or shakshouka) is an Israeli breakfast dish of eggs poached in a chunky tomato sauce with spices. It’s a favorite of mine, and easily works as a “breakfast for dinner” option for a busy weeknight.

This recipe can be easily customized to suit your tastes. My version below, adapted from a Cooking Light recipe, has a bit of a Middle Eastern take to it, but could also be made more Mediterranean by adding in olives and  fresh basil.

Shakshuka is awesome on it’s own, but is even better with pita or crusty bread, or spooned over rice to soak up the flavors of the dish.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper cut into thin strips
  • 1 green bell pepper cut into thin strips
  • 1 yellow or orange bell pepper cut into thin strips
  • 1 red onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 (29 oz can) tomato puree
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • a few drops hot sauce, or to taste
  • 4 large eggs
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons crumbled feta cheese (omit to make dairy free)
  • 2 cups prepared white rice (optional)
  • pita or crusty bread for dipping (optional)

(note: this recipe is gluten free if served with rice rather than bread)

 

Continue reading Shakshuka

Dark Chocolate Hazelnut Cookies #OXOGoodCookies

Each year in the fall, OXO adds a little sticker to select baking items to help spread the word and raise money for Cookies for Kids’ Cancer. A portion of the proceeds from each product sold with the sticker is donated to the cause.

 

Cookies for Kids’ Cancer is a recognized 501c(3) public charity duly incorporated under the laws of the state of New Jersey. Donations are tax deductible to the fullest extent allowable by law. 100% of proceeds raised by Cookies for Kids’ Cancer fund pediatric cancer research.

 

 

In addition to the proceeds from sold stickered products, OXO will be donating $100 to Cookies for Kids’ Cancer for each blog post dedicated to this campaign in October (up to our $100,000 commitment*.)

*In 2015, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts

 

I’ve done posts the past couple of years, including a recipe for Spritz Butter Cookies and Vegan Chocolate Chip Walnut Cookies.

OXO was kind enough to send me a “cookie kit” to help me make another batch of cookies for this cause. The kit included:

 

So, here is this year’s blog post for #OXOGoodCookies! I have been in a chocolatey mood since participating in #Choctoberfest last week, so why not add a bit more chocolate to our lives?

 

These cookies really bring the chocolate: dark chocolate cocoa powder gives the cookies their dark color, espresso granules enhance the chocolate flavor, and chopped hazelnuts add some crunch!

 

Ingredients:

  • 1 stick butter (8 tablespoons), at room temperature
  • 1 cup firmly packed dark brown sugar (or light brown sugar with 1 tablespoon molasses added)
  • 2 eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • 2/3 cup dark cocoa powder
  • 1 tablespoon instant espresso granules
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup chopped hazelnuts
  • 1/2 cup dark chocolate chips (I used mini)

Continue reading Dark Chocolate Hazelnut Cookies #OXOGoodCookies

Banana Chocolate Chip Hemp Muffins

Note: I received products to use in this recipe from Just Hemp Foods. All opinions are my own.

Today is the last day of #Choctoberfest! If you haven’t already, be sure to go enter the giveaway now!

Because it’s Sunday, I have my mind on the week ahead. I really struggle to have an on-the-go breakfast option that actually tastes good and doesn’t load on the calories. I love making homemade muffins because then breakfast is set for the week, but it’s kind of tough to justify much nutritional value in most muffins.

But these little guys are amped up with Just Hemp 50% Protein Powder, which is a plant-based protein powder with essential amino acids vitamins and minerals. The powder is gluten-free, soy-free, and lactose-free, and can be added to just about anything! Each 4 tbsp serving contains 0.7g omega-3’s, 2g omega-6’s, and 6g of fiber.

You can connect with Just Hemp on their social media pages:  Facebook  | Twitter | Pinterest | Instagram

Hemp protein powder is a great substitute for some of the flour in a baked good, up to 25%. I also happened to have some overripe bananas on hand, and still have some dark chocolate chips leftover from my #Choctoberfest baking, so I made these yummy gluten free banana chocolate chip hemp muffins for my fiance and me to enjoy all week! (This recipe can be made with normal flour instead of almond meal as well, it just won’t be gluten free.)

Ingredients: (makes 12 cupcake-sized muffins)

  • 1 1/2 cups almond meal
  • 1/2 cup Just Hemp 50% Hemp Protein Powder
  • 1/4 teaspoon salt
  • 1/2 cup Imperial sugar
  • 1/4 cup light brown sugar
  • 1 teaspoon baking soda
  • 3 ripe bananas, mashed
  • 1/4 cup applesauce
  • 1/4 cup low-fat buttermilk
  • 1 egg
  • 1 teaspoon vanilla extract
  • 3 tablespoons mini dark chocolate chips

Continue reading Banana Chocolate Chip Hemp Muffins

Flourless Chocolate Cake with Dark Chocolate Ganache

I can’t believe I’ve never tried to make a flourless chocolate cake before. This oversight will happily be corrected with the help of #Choctoberfest with Imperial Sugar!

This Flourless Chocolate Cake with Dark Chocolate Ganache is a dense, rich, chocolate cake. Because there is no flour in the recipe, it is also gluten free!

Because this is #Choctoberfest and you can never have too much chocolate, this cake is finished off with a yummy dark chocolate ganache topping.

If you haven’t entered the #Choctoberfest with Imperial Sugar Giveaway yet, be sure to head over to Monday’s post to do so! The prize is worth over $350!

Ingredients:

Flourless Chocolate Cake

  • 1 12 oz bag semi-sweet chocolate chips
  • 1 1/2 sticks (12 tablespoons) unsalted butter
  • 1/4 teaspoon salt
  • 6 large eggs, at room temperature
  • 1 1/2 cups Imperial Sugar

Ganache

  • 1/2 cup heavy cream
  • 10 oz dark chocolate chips
  • 1 teaspoon espresso granules

Other

  • powdered sugar, for dusting
  • raspberries or strawberries, for garnish
  • whipped cream, for serving

Continue reading Flourless Chocolate Cake with Dark Chocolate Ganache

Black Forest Cupcakes

When I think of all things chocolatey, no list would be complete without Black Forest Cake, which is traditionally made of layers of chocolate cake, whipped cream, and cherries. My Black Forest Cupcakes version for #Choctoberfest uses dark chocolate cupcakes stuffed with cherry filling, topped with fresh whipped cream frosting, chocolate shavings, and maraschino cherries.

As the Gold Sponsor of #Choctoberfest with Imperial Sugar, Imperial Sugar was kind enough to send quite a bit of sugar my way to use in my recipes, including these Black Forest Cupcakes. (Speaking of #Choctoberfest, don’t forget to enter the giveaway!)

Ingredients:

Cupcakes:

  • 2 teaspoons espresso powder brewed in 1 cup water
  • 2 cups all purpose flour
  • 2 cups Imperial Sugar
  • 3/4 cup dark cocoa powder
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 eggs at room temperature
  • 2 teaspoons vanilla extract

Whipped Cream:

  • 3 cups heavy cream
  • 1/3 cup powdered sugar
  • 1 teaspoon vanilla extract

Other Ingredients:

  • 1 can cherry pie filling
  • Jar of Maraschino Cherries
  • Chocolate Shavings

Continue reading Black Forest Cupcakes

New Jersey Style Loco Moco

One of my favorite cookbooks is Love and Olive Oil‘s Breakfast for Dinner. (I did a post highlighting their Huevos Rancheros Tacos a while back.) So it’s probably not surprising that I make a few recipes from this cookbook on a regular basis. One that I love to make in particular is their version of the Hawaiian dish Loco Moco.

 

 

Typical Loco Moco is usually made with white rice, topped with a hamburger patty (or spam), a fried egg, and brown gravy. Love and Olive Oil’s version substitutes coconut sticky rice for the white rice, uses ground pork instead of the hamburger patty, and finishes the dish off with a sweet-spicy-salty soy sauce reduction rather than brown gravy.

I decided to alter their recipe slightly to give it a local spin; this version is topped with pork roll (or Taylor ham) instead of the ground pork, and this recipe for New Jersey-style Loco Moco was born!

Pork Roll is originally from Trenton, New Jersey (hence the name of this post), but can also be found in parts of Pennsylvania, Delaware, and Maryland. The pork product is thinly sliced and pan fried and is a staple in most breakfast places in the area.

adapted from Love and Olive Oil’s Loco Moco Recipe

Ingredients:

Coconut Rice:

  • 2 cups white sticky rice
  • 1 cup coconut milk

Soy Reduction:

  • 1/2 cup low-sodium soy sauce (or low sodium coconut aminos to make gluten free)
  • 1/4 cup light brown sugar, packed
  • 1 teaspoon sriracha

Toppings:

  • 4 slices pork roll
  • 1 teaspoon vegetable oil
  • 4 large eggs
  • ground pepper, to taste
  • 4 green onions, thinly sliced
  • 4 tablespoons roughly chopped fresh cilantro

 

Note: White sticky rice is sold as sweet rice and can be found at specialty grocers and Asian food stores. I was able to find it at Wegman’s.

 

Continue reading New Jersey Style Loco Moco

Tortilla Crusted Fish with Strawberry Avocado Salsa #strawberrymonth

May is National Strawberry Month! I have many a strawberry-filled recipe on my blog (like this recipe for Strawberry Shortcake Cupcakes) but most are desserts. Strawberries are considerably more versatile than I give them credit for and can be used in all sorts of recipes from breakfast, to drinks, to dinner. Driscoll’s recently contacted me to highlight National Strawberry Month so I decided to make a more savory recipe this time around and immediately thought about Tortilla Crusted Fish as a base!

 

The sweet strawberries in this recipe for Tortilla Crusted Fish with Strawberry Avocado Salsa help offset the spiciness of the jalapeno and work really well with the creaminess of the avocado to bring a super balanced salsa.

 

 

This recipe for Tortilla Crusted Fish with Strawberry Avocado Salsa is adapted from two separate recipes; a blue tortilla crusted fish recipe from Food Network, and a Strawberry Avocado Salsa recipe from Cooking Light.

 

Ingredients:
Tortilla Crusted Fish:
  • the juice of 1 lime
  • 2 large eggs, lightly beaten
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and freshly ground pepper
  • 12 ounces corn tortilla chips
  • 4 mahi mahi fillets (about 6 ounces each), or any other white fish you prefer
  • 2 tablespoons olive oil

Strawberry Avocado Salsa:

  • 1 cup finely chopped strawberries
  • 1/2 an avocado, finely chopped (1/4 cup)
  • 2 tablespoons finely chopped red onion
  • 2 tablespoons chopped fresh cilantro
  • zest of one lime
  • juice of 2 limes
  • 2 teaspoons finely chopped seeded jalapeño pepper

 

Continue reading Tortilla Crusted Fish with Strawberry Avocado Salsa #strawberrymonth

Peanut Butter Banana Pudding Cheesecake Bars

If you follow my Instagram, you may have seen what “tough” research I had to do this weekend for this post. With the 3rd Annual South Street Spring Festival just days away (Saturday, May 2), I visited Sweet Life Bakeshop at 7th and South to try their signature Banana Pudding.

This. Pudding. Is. Fantastic. I gobbled up the whole thing in minutes, so I’m surprised I even was able to get a photo of it beforehand!

Sweet Life Bakeshop’s banana pudding will be available at the South Street Spring Festival, along with nearly 30 other eateries, bars, and food trucks, so come hungry! From 11am to 8pm this Saturday, 8 blocks of South Street (between Front and 8th) will be shut down and turned into a huge (and free) block party!

Headhouse Plaza will also be in on the fun, so be sure to check out 2nd Street between South and Lombard. The plaza will be transformed into a giant lawn concert complete with grass, lawn chairs, games and beach balls!

Along with all of the delicious food, South Street will feature more than 40 bands on three stages and seven performance areas. Over 100 boutiques, small businesses and other other retailers will cater to your style, beauty, health, fitness and other shopping needs. In conjunction with the Festival, Brauhaus Schmitz will host the third annual German Maifest on the 700 block of South Street, with German beers, dancers, music, food, flower headbands and even a Maypole.  Outside of Atomic City Comics (638 South Street) look for free giveaways and character appearances during Free Comic Book Day.

Whew!  Ok so, to highlight one of the amazing offerings, I decided to make a spin on Sweet Life’s banana pudding — Peanut Butter Banana Pudding Cheesecake Bars! This recipe is adapted from a Southern Living Banana Pudding Cheesecake recipe, but adds in some peanut-buttery goodness and then is topped with a drizzle of chocolate and some fresh whipped cream.

Ingredients:

  • 1 1/2 cups crushed vanilla wafers
  • 1/2 cup chopped walnuts
  • 1/4 cup unsalted butter, melted
  • 22 vanilla wafers
  • 3 very ripe bananas, mashed
  • 1 tablespoon lemon juice
  • 2 tablespoons light brown sugar
  • 3/4 cup creamy peanut butter
  • 3 (8 oz) packages cream cheese, softened
  • 1 cup granulated sugar
  • 3 eggs, at room temperature
  • 2 teaspoons vanilla extract

optional garnishes:

  • whipped cream
  • 1 oz semisweet chocolate
  • 2 tablespoons heavy cream
  • vanilla wafers

Continue reading Peanut Butter Banana Pudding Cheesecake Bars

Chocolate Earl Grey Cakes

We are coming up on Mother’s Day again! Every year, I make my mom a little treat that almost always include citrus and/or bergamot, and this year is going to be no different! (Previous years treats: Lemon Tart with Raspberry Shortbread Crust, Lemon Angel Food Cupcakes, and Lemon Earl Grey Squares; I even made her a Grapefruit Bergamot body scrub!)

 

 

I thought I’d try something a bit different (and chocolatey) this year, while still including Bergamot in the recipe (bergamot is what gives Earl Grey it’s signature flavor). This adapted recipe from Real Simple is for Mini Chocolate Earl Grey Bundt Cakes. Aren’t they cute?

 

 

This year, I am taking it one step farther and pairing a dessert with actual brewed tea to highlight one of the many awesome options for Mother’s Day Gifts from UncommonGoods (which you can find here and here). Wouldn’t this make an awesome Mother’s Day basket — Mini Chocolate Earl Grey Bundt Cakes, Loose Tea Leaves, and this gorgeous Glass Teapot with Stand?

 

 

UncommonGoods is one of my go-to sites for cool gifts that can’t be found just anywhere. It’s an online marketplace offering creatively designed, high-quality merchandise at affordable prices.  Offerings include handmade goods  (half of what is sold on the site is made by hand) and personalized gifts.  All merchandise is produced without harm to animals or people, and about one-third of the collection incorporates recycled and/or upcycled materials. UncommonGoods also donates a portion of each order to a non-profit of your choosing including:  American Forests, Women for Women International, City Harvest, and the Rape, Abuse & Incest National Network (RAINN).

 

 

This beautiful Glass Teapot with Stand would make an amazing Mother’s Day Gift for any tea-loving mom, like mine.

 

 

The Teapot holds 30 oz of tea and comes with a removable glass tea infuser so you can make a perfectly brewed pot of tea using loose tea or tea bags with ease.

 

 

The bamboo stand includes room for a little tea light to keep your beverage warm as you enjoy it.

 

 

I used DavidsTea Glitter and Gold black tea, which is why you may notice a little shimmer to the tea. So pretty!

 

 

On to the recipe!

 

Ingredients:

  • 6 Earl Grey tea bags or 2 tablespoons loose Earl Grey
  • 1 cup boiling water
  • 1/2 cup (1 stick) butter, at room temperature
  • 3 eggs
  • 2 cups granulated sugar
  • 4 ounces semisweet chocolate, melted and cooled
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/3 cup plain Greek yogurt
  • confectioners’ sugar, for dusting

Continue reading Chocolate Earl Grey Cakes

Frog in a Hole with Blueberry Pancakes

Did you know that February is Hot Breakfast Month? If your schedule is anything like mine, the closest you get to a hot breakfast on a week day is instant oatmeal. So why not switch up a weeknight dinner and serve breakfast instead?

Coinciding with National Hot Breakfast Month in February and to make sure everyone can regularly enjoy both the simplicity and fun of breakfast for dinner, Krusteaz has officially named every Wednesday Night in February “Breakfast Night.”

 

To make Breakfast Night super simple, Krusteaz sent me some of their Baking Mixes so I could have breakfast for dinner!

My fiance absolutely loves breakfast, so he was so excited for us to switch it up and have a sweet and savory dinner. I used Krusteaz’ Blueberry Belgian Waffle Mix to make pancakes (I don’t have a Belgian waffle maker), and cut out the center of each pancake to make a spin on Frog in a Hole with Blueberry Pancakes. (Frog in a Hole is usually made with a piece of toast that has the center cut out to make room for an egg.) I added some crumbled bacon for good measure on top as well.

You only need to add water, oil, and eggs to the Krusteaz Blueberry Belgian Waffle Mix to have your batter ready to go, the blueberries are already in there!  Krusteaz was also kind enough to allow me to host a giveaway. You can receive a bunch of their yummy mixes, including:

  • 1 box of Buttermilk Pancake Mix
  • 1 box of Blueberry Belgian Waffle Mix
  • 1 box of Chocolate Chunk Muffin Mix
  • 1 box of Honey Wheat Pancake Mix
  • Krusteaz coupons for free product

More details and how to enter after the recipe!

Ingredients:

  • 4 strips of bacon
  • 1 tablespoon unsalted butter at room temperature
  • 1 tablespoon maple syrup
  • 3 cups Krusteaz Blueberry Belgian Waffle Mix
  • 6 eggs, divided
  • 1 1/4 cup water
  • 1/3 cup canola or vegetable oil
  • cooking spray
  • salt and pepper, to taste

Continue reading Frog in a Hole with Blueberry Pancakes

Lemon Ricotta Blueberry Pancakes

Happy National Blueberry Pancake Day!! To celebrate, I partnered with Driscoll’s to bring you a really delicious spin on traditional blueberry pancakes: Lemon Ricotta Blueberry Pancakes.

Adding ricotta to your pancakes doesn’t make them taste like ricotta (no worries!), but it does make for a super moist, almost pudding-like center that is so decadent and delicious!

If you prefer dairy free pancakes, I have a homemade pancake mix recipe here. Add the blueberries to the batter once it has been added to the pan.

I adapted this recipe from a Bobby Flay recipe on Foodnetwork.com.

Ingredients (makes ~10 pancakes):

Pancakes:

  • 3/4 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • 1 cup ricotta cheese
  • 2 eggs
  • 2/3 cup milk
  • 1 lemon, zested and juiced
  • butter (1-2 tablespoons)
  • Driscoll’s blueberries (1 pint should cover you)

Mascarpone Topping:

  • 1/4 cup mascarpone cheese
  • 2 teaspoons sugar
  • the zest of 1 lemon
  • the juice of 1/2 lemon
  • Driscoll’s blueberries

Continue reading Lemon Ricotta Blueberry Pancakes

Dark Chocolate Chip Cranberry Cookies

This is my third year participating in the Great Food Blogger Cookie Swap!

In its fourth year, the Great Food Blogger Cookie Swap helps raise money for Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which claims the lives of more children in the US than any other disease.

 

In the past, I’ve made Hot Cocoa Cookies and Oatmeal, Chocolate Chip, and Pecan Cookies so I decided to do another spin on Chocolate Chip Cookies this year – Dark Chocolate Chip Cranberry Cookies!

 

I adapted a recipe from Sally’s Baking Addiction. She has these fantastic Soft Baked cookies on her blog, and I used her Soft Baked White Chocolate Chip Cranberry Cookies as the inspiration for this recipe. The secret to these soft and chewy Dark Chocolate Chip Cranberry Cookies is the addition of cornstarch.. who would’ve thought??

 

 

I changed Sally’s original recipe just a touch, adding dark chocolate chips instead of white, using light brown sugar instead of dark, and substituting in almond extract for the vanilla extract. If you’re looking for some baking inspiration this holiday, absolutely check out Sally’s Baking Addiction, you won’t be disappointed!

 

 

Ingredients:

  • 3/4 cup (1 ½ sticks) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup dark chocolate chips
  • 3/4 cup dried cranberries
adapted from sallysbakingaddiction.com

Continue reading Dark Chocolate Chip Cranberry Cookies

Cinnamon Star Cookies (Zimtsterne)

Now that Santa has waved from his sleigh in the Macy’s Thanksgiving Day Parade, it is officially the Christmas season! (Does anyone else use this reference, or just my family?)

New York may have the “official” start of the Christmas season, but Philadelphia is filled with its own wonderful holiday traditions from the old (going to the old Wanamaker building, now Macy’s, to see the holiday light show) to the new (ice skating at the outdoor rink on the Delaware Waterfront), but one of my absolute favorites is going to Christmas Village, located in LOVE Park (15th and JFK Boulevard).

Going to the open-air German Christmas Market, open daily between Thanksgiving and Sunday, Dec 28, is a priority of mine this time of year. Sixty-five international and local merchants and artists offer high-quality gifts that are sold in decorated tents and wooden houses located throughout Center City’s famous LOVE Park. With toys, apparel, jewelry, decorations, home goods, artwork and more, there will be something for everyone on Santa’s list.

 

Daily market hours starting Black Friday through the last Sunday in December will be Friday through Saturday 11:00am to 8:00pm, and Sunday through Thursday 11:00am to 7:00pm. Christmas Eve hours are 11:00am to 5:00pm (closed on Christmas Day).

 

Follow the smell of gingerbread and waffles to a full menu of European food, sweets and drinks, including mouthwatering German bratwurst or schnitzel served on a warm roll (Brötchen). Wash it all down with a warm mug of traditional German Glühwein (spiced mulled wine) or rich hot chocolate.

On top of the great shopping and dining experiences, be sure to check out the huge Christmas Tree in LOVE Park, a Wish Wall in conjunction with the Make-a-Wish Foundation, a new kid’s zone on the weekends, theme days and weekends, tasting cheese and wine tours, live music during evenings and weekends, and other surprises to be announced.

 

So to get in the spirit, I wanted to make a traditional German Holiday Cookie to celebrate the return of Christmas Village! Cinnamon Stars (or Zimtsterne) are made with almond flour base so they are actually gluten free. And even better, they can be stored for quite a while, and taste even better as time passes, making these the perfect cookie to give as a gift!

Ingredients:

  •  2 1/4 cups confectioners’ sugar, plus more for rolling
  • 16 ounces sliced almonds, with skin (about 4 1/2 cups)
  • 1 1/4 teaspoons ground cinnamon
  • 3 large egg whites, room temperature
  • 2 teaspoons finely grated lemon zest

Continue reading Cinnamon Star Cookies (Zimtsterne)

Apple Sage Stuffing Cups

Stuffing is one of my favorite parts of Thanksgiving, probably because it’s usually the only time of year I get to eat it. But now that I’ve found this awesome single serving version for Apple Sage Stuffing Cups, I can have it whenever I want with little effort!

This recipe from Cooking Light adds the stuffing to a cupcake tin to bake so that you get more crispy edges. It’s also great as a make ahead option because everything is already portioned out for easy reheating.

Ingredients:

  • 12 ounces sourdough bread, cut into 1/2-inch cubes (about 8 cups)
  • 1 1/2 tablespoons butter
  • 1 1/2 cups diced apple
  • 1 1/4 cups chopped onion
  • 2/3 cup chopped celery
  • 1 1/2 tablespoons chopped fresh sage
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1/4 cup chopped fresh flat-leaf parsley
  • 1 3/4 cups unsalted chicken stock (or vegetable stock to keep it vegetarian)
  • 2 large eggs, lightly beaten
  • Cooking spray

Continue reading Apple Sage Stuffing Cups

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