Butternut Squash Mac and Cheese

This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not…

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butternut squash mac and cheese overhead

This butternut squash mac and cheese recipe strikes the perfect weeknight balance. It’s creamy, it’s cheesy, it’s comforting and completely delicious. This mac and cheese is not so rich that you’ll get a belly ache or fall asleep immediately after dinner.

This recipe is redeeming, too—it’s full of luscious roasted butternut squash, which amps up the golden hue without overwhelming the flavor. This mac and cheese is a real crowd pleaser. Our toddler loves it and so do we.

butternut squash before and after roasting

The cooking method is a thrill. This pasta comes together in one pot. You don’t ever strain the pasta. You don’t have to fuss with a béchamel sauce. You don’t have to get out the blender for the butternut.

If you roast your squash in advance, this recipe comes together in about 30 minutes. This is a unicorn of a pasta dish and I’m so excited to hear how it turns out in your kitchen.

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Crispy Prosciutto Salad

I love making salads that have lots of different textures and flavors. I don’t do boring salads. A few of my favorites include: Berry Kale Salad, Shaved Brussels Sprouts Salad, Beet Salad, and Strawberry Spinach Salad. This Crispy Prosciutto Sala…

I love making salads that have lots of different textures and flavors. I don’t do boring salads. A few of my favorites include: Berry Kale Salad, Shaved Brussels Sprouts Salad, Beet Salad, and Strawberry Spinach Salad. This Crispy Prosciutto Salad is always a crowd pleaser, whenever I make it for the holidays or dinner parties,…

Classic Martini

How about a martini? Sometimes a martini sounds just right. I’m often disappointed by restaurant martinis (unless I’m at The Campground in Kansas City—Chris makes the best…

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best martini recipe

How about a martini? Sometimes a martini sounds just right. I’m often disappointed by restaurant martinis (unless I’m at The Campground in Kansas City—Chris makes the best martini of all time).

So, I’ve been studying the martini and perfecting my at-home martini game. Today, I’m sharing what I’ve learned!

martini ingredients

While martinis may seem intimidating, they are actually the perfect cocktail to make at home. The ingredient list is short and basic. The method is easy—stirred, not shaken, which would bruise gin’s delicate flavors.

Now then, the “perfect” martini is very much determined by your personal preferences. I’ve typed up a foolproof classic martini recipe below. I’ve also provided suggested ingredients and details to help craft your perfect martini.

Whether you like your martini with gin or vodka, wet or dry, with a lemon twist or dirty with olives, this recipe is for you.

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Persimmon Pie

This stunning persimmon pie would be a great alternative to the traditional pumpkin pie for the holidays. It’s smooth and creamy, lightly spiced with flavor notes of honey, pumpkin, and apricot. Serve with a dollop of freshly whipped cream for the perfect bite! If pumpkin pie is the official pie of Thanksgiving, I’m declaring persimmon […]

The post Persimmon Pie first appeared on Love and Olive Oil.

This stunning persimmon pie would be a great alternative to the traditional pumpkin pie for the holidays. It’s smooth and creamy, lightly spiced with flavor notes of honey, pumpkin, and apricot. Serve with a dollop of freshly whipped cream for the perfect bite!

If pumpkin pie is the official pie of Thanksgiving, I’m declaring persimmon pie the official pie of Christmas (because as much as I love cookies, Christmas is sadly lacking in pies.) Pumpkin is so last month… this persimmon pie is it.

Slices of Persimmon Pie on white plates, what's left of the full pie in the background along with a few Fuyu persimmons.

What looks like a pumpkin pie, tastes kind of like a pumpkin pie, but definitely isn’t a pumpkin pie?

Persimmon pie! Yes, I said persimmon! The fruit!

If you’ve never had a persimmon before, it’s one of my favorite fall/winter fruits. I’d describe their flavor as sweet and slightly tangy, somewhere between a peach or apricot and a pumpkin, with subtle notes of honey and even caramel that pairs beautifully with fall spices.

The pie itself is laced with seasonal spices, which does fool the brain a bit: upon first bite you may think you’re eating a pumpkin pie (and if I hadn’t told you it wasn’t pumpkin you may never know). Except, it’s not quite pumpkin like you’re used to. Maybe a little bit fruitier, perhaps? Like someone snuck a peach into the can of pumpkin puree (which sounds weird but also kind of wonderful?)

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Spiced Vegan “Buttercream” Frosting

The post Spiced Vegan “Buttercream” Frosting appeared first on Oh She Glows.

Spiced Vegan Buttercream Frosting

Vegan, gluten-free, grain-free, no bake/raw, nut-free
Yield
1 1/2 cups (375 mL)
Prep time
5 minutes
Rest time
20 minutes
Cook time
0 minutes

If a frosting tasted like your favourite fall or winter day, it would be this one! Generously spiced with cinnamon, ginger, cloves, and nutmeg (also known as Pumpkin Pie Spice), this vegan buttercream is the perfect pairing for my Pumpkin Gingerbread Loaf, or any of your go-to fall baked goods. It can be made a couple days ahead of time and stored in the fridge too; just be sure to let it sit at room temperature until it softens and stir until fluffy before using.

Ingredients

  • 1/2 cup (125 mL) vegan butter, room temperature*
  • 2 to 3 teaspoons pumpkin pie spice, to taste**
  • 1 teaspoon (5 mL) pure vanilla extract
  • Small pinch fine sea salt or pink salt
  • 2 cups (260 g) powdered icing sugar, more if needed
  • 1/2 to 1 tablespoon (7.5 to 15 mL) non-dairy milk, as needed

Directions

  1. To a large mixing bowl, add the vegan butter. With electric mixers, beat the butter on low speed until light and fluffy, about 30 seconds.
  2. To the bowl with the butter, add the pumpkin pie spice (start with 2 teaspoons), vanilla, and a small pinch of salt. Beat again on low speed until well combined, about 15 to 20 seconds.
  3. Sift the icing sugar if it’s clumpy. Add it to the bowl along with 1/2 tablespoon non-dairy milk. Beat on low speed until the frosting is smooth and fluffy, about 30 to 45 seconds. You can add a touch more non-dairy milk if it’s still too thick, and beat again briefly with the electric mixers. Taste, and beat in an additional teaspoon of pumpkin pie spice, if desired.

Tip:

* You can use any vegan butter you prefer. Note that different brands will have different water and fat ratios so the outcome may be slightly different. You may need to adjust the amount of icing sugar or milk used.

** I often use a full tablespoon (3 teaspoons) of pumpkin pie spice which is quite strong, but I find it pairs so lovely with my Pumpkin Gingerbread Loaf. You may want to use a bit less spice depending on your preference - add it slowly to taste and you can’t go wrong! Store-bought pumpkin pie spice works great, or for a homemade version of pumpkin pie spice, see my Pumpkin Pie Spice.

Nutrition Information

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If you've made this recipe I'd love to see it.
Tag @ohsheglows on Instagram and hashtag #ohsheglows so that we can all take a look!

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Perfect Baked Sweet Potato

Some baked sweet potatoes are better than others, and these are downright perfect. These baked sweet potatoes are silky-smooth all the way through. They’re sweet, creamy and…

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baked sweet potato recipe

Some baked sweet potatoes are better than others, and these are downright perfect. These baked sweet potatoes are silky-smooth all the way through. They’re sweet, creamy and delicious.

Baked sweet potatoes are always a nice side dish. They also make a great weeknight meal if you top them well. You’ll find several of my favorite flavor variations below.

sweet potatoes before and after baking

In my baked sweet potato recipe testing, I was surprised to find so many parallels to baked potatoes. It’s easy to lump sweet potatoes (commonly called yams) and potatoes together, but they come from different plant families. They’re only distantly related, but I’ve realized that they do bake up similarly.

Both are best baked in the oven without foil, directly on the rack, at high heat. You’ll learn why and find the full recipe below!

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3-Ingredient Bacon Wrapped Dates

My favorite bacon-wrapped dates recipe is made with (actually!) crispy bacon, tender Medjool dates, and stuffed with your choice of cheese. Easy to make and always a party favorite! Bacon-wrapped dates. ♡ I’ve made this 3-ingredient easy appetizer more times than I can count for happy hours, dinner parties, holiday gatherings…you name it. It’s one […]

My favorite bacon-wrapped dates recipe is made with (actually!) crispy bacon, tender Medjool dates, and stuffed with your choice of cheese. Easy to make and always a party favorite!

Bacon Wrapped Dates

Bacon-wrapped dates. ♡

I’ve made this 3-ingredient easy appetizer more times than I can count for happy hours, dinner parties, holiday gatherings…you name it. It’s one of those recipes that magically works for just about any occasion and is always guaranteed to be a crowd favorite. And I personally just find that sweet-savory-smoky flavor combo to be perfection. That said, I’ve developed a few opinions over the years about what takes a bacon-wrapped dates recipe from good to GREAT. So today I thought I would pop back in and give my decade-old recipe here a few modern updates!

First off, we’ve all officially gotta commit from now on to taking an extra 10 minutes to pre-cook the bacon before wrapping it around the dates. Otherwise, the bacon never has time to fully cook and crisp up while baking wrapped around the dates (or you end up having to bake the dates so long that the cheese burns or oozes out), which is a tragedy that can easily be avoided. Simply pre-cook the bacon in the oven, or you can cheat and buy that pre-cooked soft bacon that’s available in most stores nowadays.

Second, continuing on with the crispy bacon soapbox, the stuffed dates must be flipped halfway through baking so that each side can get evenly cooked. I’ve experimented with a number of flipping methods over the years and have found it’s simply easiest to poke the toothpick all the way through the date, which makes it easy to grab and quickly turn over.

Third, use a good-quality cheese. You only need a small amount for this recipe, but a richly-flavored cheese makes such a difference in balancing out the flavor of the smoky bacon and sweet dates. I’m partial to a punchy gorgonzola or a tangy goat cheese, but a good feta, Manchego, or even an aged cheddar are also great options here.

Finally, don’t forget to season the dates! I always add a few generous twists of freshly-ground black pepper, and also love sprinkling each date with a tiny a pinch of flaky sea salt for crunch. The perfect finish.

Sound good? Let’s stuff some dates!

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Favorite Balsamic Vinaigrette

This balsamic vinaigrette recipe deserves a moment in the spotlight. When you’re improvising a seasonal salad, no matter how simple or elaborate, balsamic vinaigrette is always an…

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balsamic vinaigrette recipe

This balsamic vinaigrette recipe deserves a moment in the spotlight. When you’re improvising a seasonal salad, no matter how simple or elaborate, balsamic vinaigrette is always an excellent choice. It’s a classic for a reason, and I love the lightly figgy flavor that balsamic vinegar imparts.

This balsamic dressing strikes a delicate balance between tangy and sweet. It’s just right.

balsamic vinaigrette ingredients

This homemade balsamic vinaigrette calls for basic pantry ingredients, yet tastes far superior to any store-bought dressing. This is true for all homemade salad dressings, even when they’re made exclusively with pantry ingredients like this one.

I can’t entirely explain why freshly-combined basic ingredients taste so much better than pre-made dressing from the same pantry shelf, but the difference is undeniable. It’ll smack you right over the head.

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Easy Cheese Ball

Cheese Balls are the perfect appetizer for parties, especially during the holiday months. Everybody loves a good cheese ball. This homemade cheese ball recipe is our family’s favorite! It’s easy to make and always a crowd pleaser. It’…

Cheese Balls are the perfect appetizer for parties, especially during the holiday months. Everybody loves a good cheese ball. This homemade cheese ball recipe is our family’s favorite! It’s easy to make and always a crowd pleaser. It’s made with cream cheese, cheddar cheese, green onions, garlic powder, a dash of hot sauce, and coated…

Cranberry Orange Coffee Cake.

This cranberry orange coffee cake is drizzled in an orange glaze and filled with a delicious cinnamon streusel. Perfect for the holidays, this cozy cake is ideal for breakfast or dessert! Your holiday season breakfast is here! Cranberry orange coffee cake is the epitome of the holiday season, in cake form. A super citrusy, soft […]

The post Cranberry Orange Coffee Cake. appeared first on How Sweet Eats.

This cranberry orange coffee cake is drizzled in an orange glaze and filled with a delicious cinnamon streusel. Perfect for the holidays, this cozy cake is ideal for breakfast or dessert!

Your holiday season breakfast is here!

cranberry orange coffee cake

Cranberry orange coffee cake is the epitome of the holiday season, in cake form. A super citrusy, soft and tender cake studded with fresh burst cranberries, filled with a cinnamon streusel and topped with an orange glaze? I am in love.

This is the loveliest holiday breakfast or dessert and I cannot beg you to make it fast enough.

orange zest and sugar

Let’s be real: coffee cake is just an excuse to eat dessert for breakfast. Right? I will find any excuse to have cake for breakfast so here we are. It has fruit! Oranges and cranberries – vitamin C! It’s winter and we should probably eat that up. No complaining here. 

orange batter and cranberries

SO!

Everyone in my family is obsessed with cranberry orange baked goods. My mom, all three kids, my cousins – they all love it. I’d venture to say that it’s their favorite holiday flavor, especially when it comes to things like muffins and cookies.

Or at least, their favorite holiday FRUIT flavor.

Yes yes. That makes sense.

Because no one here is picking cranberry orange over chocolate. 

cranberry orange coffee cake batter

But anyway.

This cranberry orange cake is based on my blood orange coffee cake from a few years ago. Remember that one?! You guys love it. I love it. It’s beautiful and easy and so so delicious. It’s also great to make ahead of time for breakfast or company.

Plus, it’s super satisfying and filling.

This one is just like that, but filled with bursting cranberries. They look like deep red jewels in the coffee cake and the cinnamon streusel swirl throughout? Oh yum. It’s probably my favorite part.

cranberry orange coffee cake batter

I love that in this recipe, you mix the fresh grated orange zest with sugar. It really infuses the entire cake with bright, citrusy refreshing orange flavor. It just tastes… vibrant.

The cranberries are tart and complement the orange perfectly. Plus, they are pretty. The deep berry flavor adds a nice element of punch to the otherwise soft, citrus cake. 

cranberry orange coffee cake

The drizzle on top is EVERYTHING. Freshly squeezed orange juice and some sugar come together to blanket this cake in the silkiest most beautiful way. It’s a nice touch to the cake and makes it taste extra special. 

cranberry orange coffee cake

This cake is the perfect breakfast for christmas or new years. It makes for a wonderful gift to take someone for the holiday season and it also works as dessert too! Serve it with hot coffee and it’s the ultimate moment. I can’t get enough!

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