all things food
Homemade Hot Chocolate Mix
This homemade hot chocolate mix takes five minutes to prep, is easy to store, and makes a super-rich cup. It’s easy to gift and simple enough for little chefs to make!
READ: Homemade Hot Chocolate Mix
This homemade hot chocolate mix takes five minutes to prep, is easy to store, and makes a super-rich cup. It's easy to gift and simple enough for little chefs to make!
This easy blackberry cobbler is made with fresh, juicy blackberries and is covered with a sweet and tender cake topping. Serve with vanilla ice cream for the perfect summer dessert! We have been picking A LOT of blackberries this summer. We’…
This easy blackberry cobbler is made with fresh, juicy blackberries and is covered with a sweet and tender cake topping. Serve with vanilla ice cream for the perfect summer dessert! We have been picking A LOT of blackberries this summer. We’ve made jam and are still enjoying them in smoothies, with yogurt, ice cream, etc. BUT…
The post Blackberry Cobbler appeared first on Two Peas & Their Pod.
Fresh Blueberry Pie
Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!
READ: Fresh Blueberry Pie
Classic blueberry pie made with homemade pie crust, fresh (or frozen!) blueberries and a touch of lemon and cinnamon is the best. An easy summer recipe!
READ: Fresh Blueberry Pie
Old-fashioned New Orleans bread pudding layered with bourbon-soaked raisins then drizzled with bourbon sauce. A southern classic perfect for any holiday!
The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.
This bread pudding is absolutely phenomenal; toasted French bread cubes are soaked in a custard mixture spiced with cinnamon and nutmeg and spiked with bourbon. The mixture is layered with bourbon-soaked raisins, baked, then drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.
I fell in love with bread pudding years ago when my husband and I went to a cozy little Italian restaurant to ring in the New Year the very first year we were dating. We were served dessert right at midnight (which now, over 10 years later, astonishes me because I can’t even fathom being up and OUT at that hour, let alone eating a meal, HA! Oh, the seasons of life…); he ordered a chocolate bread pudding, and I… can’t remember what I ordered.
He gave me a taste of his and he could tell I was totally enamored with it, so he offered to trade me desserts. I have been infatuated with all things bread pudding ever since. This is the first one that I made myself and it remains my all-time favorite version!
If you’ve ever wondered how bread pudding is made, the formula is quite simple >> take stale (or intentionally dried) leftover bread and combine it with a custard mixture that usually includes milk or cream, eggs, and sugar. Elevate it to another level by adding more flavor in the way of vanilla, cinnamon, nutmeg, and liquor like bourbon, whiskey or rum, then bake it all together and wait for the magic to happen.
Bread pudding has the consistency of the middle of a huge stack of French toast – that custard-soaked, soft middle that is drenched with custard-y flavor in each and every bite. Plus, bread pudding gives you all of those wonderful crunchy edges, which is a phenomenal texture contrast to the center, and probably my favorite part ;-)
Don’t be tempted to use fresh bread or skip the toasting step in this recipe. If you do so, the bread will fall apart, disintegrate, and/or turn to mush in the custard mixture; using stale or dried bread allows it to soak up the custard mixture and retain its shape, which gives the dessert both a sturdy body and an ultra-creamy texture.
Note that if you assemble the bread pudding ahead of time (see success tips, below), the longer that it sits before baking, the softer and more custard-like the interior will be.
A few quick tips on substitutions, alternatives, and make-ahead instructions:
This bread pudding starts with toasted French bread cubes soaked in a bourbon-spiked custard, then layered with bourbon-soaked raisins, baked, and drizzled with a bourbon cream sauce. This classic southern dessert is perfect for Christmas, Mardi Gras, or any special occasion.
Make the Bourbon Sauce: In a small bowl, whisk the cornstarch and 2 tablespoons of bourbon until well combined.
Take the pan off the heat, and stir in salt, butter and the remaining 2 tablespoons bourbon. Drizzle warm sauce over bread pudding. Leftover bread pudding can be stored, covered, in the refrigerator for up to 3 days. Reheat in the microwave or in a 350-degree oven covered with foil.
(Recipe adapted from Ezra Pound Cake)
Update Notes: Originally published in 2012, this recipe has been updated with more in-depth descriptions, new photos, and clearer instructions.
[photos by Ari of Well Seasoned]
The post New Orleans Bread Pudding with Bourbon Sauce appeared first on Brown Eyed Baker.
Do these cookies look like little pillows of cinnamon-spiked goodness coated in magical crystal dust? Oh, that’s weird, because that’s exactly what they are.
Say hello to our new favorite holiday cookie: 1-Bowl Snickerdoodle Cookies that ar…
Do these cookies look like little pillows of cinnamon-spiked goodness coated in magical crystal dust? Oh, that’s weird, because that’s exactly what they are.
Say hello to our new favorite holiday cookie: 1-Bowl Snickerdoodle Cookies that are vegan, gluten-free, and naturally-sweetened. Let’s bake!
The base of these 1-bowl cookies — like most sugar cookies — is butter and sugar. However, we did some extensive testing with this recipe and discovered several things:
1-Bowl Snickerdoodle Cookies (Vegan + GF) from Minimalist Baker →
A friend recently sent me a link to an ice cream recipe that used cornstarch, rather than eggs, as a binder and thickener. That prompted me to think (and write him back) about an ice cream-making technique I learned about when writing The Perfect Scoop. Talking to Faith Willinger, an expert on Italian cuisine, she told me that some Italian ice creams (namely in Sicily)…
A friend recently sent me a link to an ice cream recipe that used cornstarch, rather than eggs, as a binder and thickener. That prompted me to think (and write him back) about an ice cream-making technique I learned about when writing The Perfect Scoop. Talking to Faith Willinger, an expert on Italian cuisine, she told me that some Italian ice creams (namely in Sicily) are thickened with starch rather than eggs, because it was so hot in the summer, that people in the south of Italy didn’t want to the richness of egg yolks in their gelato.
Continue Reading Goat Milk Ice Cream with Goat Milk Caramel Swirl...
One of my biggest pet peeves is having a million half-used condiments in my fridge. So if I can quickly whip up a homemade sauce with pantry staples, I’m going to do that before buying another bottle! This Simple Sweet and Sour Sauce is the perfect example. At its most basic, a sweet and sour […]
The post Simple Sweet and Sour Sauce appeared first on Budget Bytes.
One of my biggest pet peeves is having a million half-used condiments in my fridge. So if I can quickly whip up a homemade sauce with pantry staples, I’m going to do that before buying another bottle! This Simple Sweet and Sour Sauce is the perfect example. At its most basic, a sweet and sour sauce is just sugar and vinegar, flavored with a splash of soy sauce and ketchup. But there are also plenty of ways you can jazz it up and make it your own, so I’ll also include those below!
I like to make my homemade sauces in small batches so there are no leftovers because having a million half-used homemade sauces in your fridge is just as annoying as having a million half-used bottled sauces in your fridge. The recipe below makes about 1/2 cup of sauce, but can easily be doubled or tripled if needed. Simply adjust the number of servings in the servings box in the recipe card and all of the ingredient quantities will adjust for you. There will be no change to the cooking method.
Sweet and sour sauce is amazing as a dip, glaze for meat, or sauce for stir fry. I show it being used as a dipping sauce for gyoza above, but it’s also great for dipping egg rolls, fried wontons, shrimp, or chicken nuggets. The sweet and tangy flavor pairs perfectly with pork and can be used on pork chops (See Sweet and Sour Pork Chops with Vegetables), as a glaze for ham, or a sauce for meatballs. It also makes a quick pour-on sauce for any stir fry.
The recipe listed below is a very basic, simple sweet and sour sauce. If you want to change up your sauce and do something a little more interesting, here are a few options:
This sauce is best when used the same day, but since it doesn’t have any “fresh” ingredients in it, it will keep for quite a while in your fridge. You can keep the homemade sweet and sour sauce in an air-tight container in your refrigerator for about a week, but it may begin to seep water if kept much longer.
This Simple Sweet and Sour Sauce can be whipped up in minutes with only a few pantry staples, so you don't have to keep another condiment in your fridge!
Combine all the ingredients in a small pot and whisk until the sugar and cornstarch have dissolved. The sauce will have a slightly milky brown appearance.
Heat the sauce over medium, while whisking, until it begins to simmer. Once it begins to simmer the cornstarch will thicken the sauce and it will turn from cloudy to shiny in appearance. Serve immediately.
Serve the sweet and sour sauce immediately or refrigerate for up to one week.
What is your favorite food to eat with sweet and sour sauce? Let me know in the comments below!
Combine 1/4 cup brown sugar, 1/4 cup rice vinegar, 2 Tbsp ketchup, 1 tsp soy sauce, 2 Tbsp water, and 1 tsp cornstarch in a small pot. Whisk the ingredients together until the sugar and cornstarch dissolve.
Heat the sauce over medium, whisking continuously, until it begins to simmer. Once it reaches a simmer the cornstarch will thicken the sauce and it will go from looking cloudy to more of a glossy glaze.
Serve the sauce immediately, or refrigerate up to one week. If kept longer than that, water may begin to seep out and separate from the sauce.
The post Simple Sweet and Sour Sauce appeared first on Budget Bytes.
This rum cake is made completely from scratch, has the most tender, moist crumb, and is drenched in rum flavor without being overpowering. Perfection!
The post The Marvelous Rum Cake Recipe That Will Make Every Occasion Fabulous appeared first on Brown Eyed Baker.
This rum cake recipe is made from scratch, has the most tender, moist crumb, and is drenched in rum flavor without being overpowering. A fantastic dessert that’s equally suitable for weekly family dinners, fancy dinner parties, or holiday celebrations.
Rum cake. A dessert that is nostalgic and old-school, and one for which just about everyone has a family recipe.
Rum cake was one of a small rotation of desserts that showed up at my grandma’s house on Sunday afternoons. You could usually count on one of the following: rum cake, icebox cake, angel food cake with strawberries and whipped cream, or poor man’s cookies. There were some weeks that we made do with Klondike bars from the freezer, but for the most part, we got to indulge in one of those four desserts. My great aunt made a killer rum cake that I could appreciate even as a kid.
I remember it being so thick and moist, and of course, packed with rum. The problem I ran into is that my aunt always used a box cake mix, and all of the recipes I found online were the same, and I wanted a homemade cake. I finally found a recipe that I tweaked to rum-soaked perfection.
A couple of years ago, my husband requested rum cake for his birthday dinner dessert. He had talked before about the rum cake that his grandma used to make and how amazing it was, but it had been so long since I made this recipe that he had never tried it! I was hoping that it would live up to his expectations, and he LOVED it.
He said that sometimes the rum flavor can be way too much, but that this was absolutely perfect. Tons of flavor but not overpowering, and the cake itself is so incredibly moist and flavorful.
The key to the cake is twofold. First, make sure that you aren’t shy when it comes to poking holes all over the cake when it’s time for the rum syrup. The more holes the better, as the rum syrup will have more places to hide in the cake, which means that it will soak into the cake more evenly, and won’t pool on the bottom of the serving plate.
Secondly, when you drizzle the rum syrup over the top of the cake, you want to go verrrrry slowly so it has a chance to seep into all of those wonderful holes. In this instance, you want to be the tortoise, and not the hare.
As you’d imagine, this gets better the longer you let it sit and soak, so you can absolutely make this cake a day ahead of time. Then behold all of the 100% homemade, no box mix, rum-soaked cake goodness!
A few suggestions and recommendations for making this cake the best rum cake ever:
Two years ago: Chewy, Chunky Blondies
Three years ago: Nectarine and Honey Slab Pie
Six years ago: Blueberry Buttermilk Sherbet
Seven years ago: Blackberry Gin Fizz Float
This rum cake recipe is made completely from scratch, has the most tender, moist crumb, and is drenched in rum flavor without being overpowering. Perfection!
Nutritional values are based on one serving
This recipe was originally published in April 2012, updated in February 2017 with new photos, then refreshed in August 2019 with improved photos, a video, and better recipe instructions.
[photos by Ari of Well Seasoned]
The post The Marvelous Rum Cake Recipe That Will Make Every Occasion Fabulous appeared first on Brown Eyed Baker.
Easy dinners are my jam! I love these Sweet and Sour Pork Chops because they’re a super fast alternative to take out, they require NO chopping, you need only a few pantry staples to make the sauce, and it meal preps well. What else could I want? Avoid Hockey Puck Pork Chops If you’ve avoided […]
The post Sweet and Sour Pork Chops with Vegetables appeared first on Budget Bytes.
Easy dinners are my jam! I love these Sweet and Sour Pork Chops because they’re a super fast alternative to take out, they require NO chopping, you need only a few pantry staples to make the sauce, and it meal preps well. What else could I want?
If you’ve avoided making pork chops in the past because they turn out dry and tough, you’ve got to give this method a try. Giving them a quick sear in a hot skillet then finishing them off later in the sauce allows the the outside to brown and heats them through before the pork chops have a chance to dry out.
If you’re new to cooking meat or pork in particular, I always suggest investing in an instant read thermometer so you know as soon as your meat has reached a safe temperature. Cooking meat beyond that point is how you usually end up with a dry, tough hockey puck. For pork chops, the safe internal temperature is 145ºF. I use this Digital Instant Read Thermometer, which retails for under $15, but is absolutely priceless in the kitchen.
Sweet and sour sauce is a sugar based sauce, by nature. You might be able to get away with reducing it by a tablespoon or two, depending on your taste buds (the sauce will be a lot more tangy that way), but this just isn’t a recipe to make if you’re living a low-sugar lifestyle. Unfortunately I don’t cook with sugar substitutes, so I’m not sure how they would perform here.
This is a SUPER simple sauce, but if you want to spruce it up a bit you can add a little grated fresh ginger, a pinch of red pepper flakes, or even a dab of sriracha or chili garlic sauce. Another option is to use my Homemade Teriyaki Sauce in place of the sweet and sour sauce.
This recipe is designed for use with boneless center cut pork chops, approximately 1-inch thick. If you use thinner pork chops they will cook faster. If you use thicker pork chops or bone-in pork chops, they will take much longer to cook through. Again, an instant read meat thermometer is invaluable!
A few pantry staples are needed for these juicy Sweet and Sour Pork Chops with Vegetables, making them a quick and easy alternative to take-out.
Add the brown sugar, rice vinegar, ketchup, water, soy sauce, and cornstarch to a bowl and whisk until the sugar and cornstarch are dissolved. Set the sauce aside.
Season the pork chops with a pinch of salt and pepper on each side.
Preheat a large skillet over medium, or just slightly above medium. Once the skillet is nice and hot, add the cooking oil and swirl to coat the surface. Add the pork chops and cook for about 5 minutes on each side, or until they are nicely browned. Remove the pork chops to a clean plate and cover with a second plate (turned upside down) to keep them warm.
Add the frozen vegetables to the skillet and continue to cook and stir over medium for about two minutes, or just long enough to take some of the ice off (they may still be icy in the center). Give the sauce a brief stir in case any of the cornstarch has settled, then add it to the skillet with the vegetables. Continue to cook and stir until the sauce begins to simmer, at which point it will thicken and go from a cloudy brown to a shiny glaze.
Add the cooked pork chops back to the skillet with the vegetables and sauce. Let the pork chops simmer in the sauce for 2-3 minutes more, or until the internal temperature reaches 145ºF. Serve hot, over rice or noodles.
Scroll down for the step by step photos!
Make the sweet and sour sauce first, so it’s ready to add to the skillet when you need it. Combine 1/2 cup brown sugar, 1/2 cup rice vinegar, 1/4 cup ketchup, 1/4 cup water, 2 tsp soy sauce, and 2 tsp cornstarch in a bowl. If you want to jazz this up a bit you can always add some grated fresh ginger or even some crushed red pepper.
Whisk the sweet and sour sauce ingredients together until the sugar and cornstarch are dissolved. The uncooked sauce will have a cloudy brown appearance.
Season four boneless center cut pork chops (about 1-inch thick, 1.5 pounds total for all four) with a pinch of salt and pepper on each side.
Heat a large skillet over medium, or just slightly above medium. Once hot, add 2 Tbsp cooking oil (your preferred type) and swirl to coat the skillet. Add the pork chops and cook on each side for about 5 minutes, or until they are browned. The pork will return to the skillet later, so they don’t need to be all the way up to 145ºF at this point. Remove the pork chops to a clean plate and cover with a second plate to keep them warm.
Add a 12oz. bag of frozen stir fry vegetables to the skillet and continue to cook over medium for about 2 minutes, or just until they begin to thaw. Give the sweet and sour sauce a brief stir, then add it to the skillet with the vegetables.
Continue to cook the vegetables and sauce, stirring often, until the sauce begins to simmer. Once it reaches a simmer, the cornstarch will thicken the sauce and it will go from cloudy to a shiny glaze.
Add the pork chops back to the skillet with the sauce and vegetables, and let them simmer in the sauce for a few minutes more, or until they reach an internal temperature of 145ºF. Serve hot over rice or noodles!
The post Sweet and Sour Pork Chops with Vegetables appeared first on Budget Bytes.