Recipes – Page 4 – mythankfultable.com

Coconut Biscotti

February 18, 2018 by chrissy@mythankfultable.com

Coconut has so much potential. Growing up, I remember begging my mom to buy a coconut at the grocery store so we could drill holes in it and drain the water out of it. I remember being thrilled as she hammered a big nail into the coconut and tipped it over a glass.

Then she baked it on a cookie sheet, and we ate the flesh. My mom was not a let’s-do-science-experiments-in-the-kitchen kind of mom, but she was always looking for ways to enrich our childhood. Which, is why she is the best.

Coconut Biscotti

Fast forward thirty something years and you can purchase coconut water just like any other beverage. It is packaged and pretty and all of the healthy people love it. We use the oil, we use the flesh, we drink the water. It is, kind of perfect in it’s entirety.

As a kid, other than that experiment in my mom’s kitchen, The only other connections to coconut are mounds and almond joy bars (which I traded for the good candy on trick or treat night), and Pina colada stuff…(which I hated) and that’s it.

Then there was the first time I had a macaroon (Dad’s favorite), and then coconut ice cream, and yes, I remembered that experimental grocery store purchase circa 1980’s…but on a whole new level.

It would make sense that this would lead to me baking coconut biscotti. I am over the top obsessed and until I hit a clunker, I will keep moving forward with this strange compulsion to make every biscotti known to man.

This coconut biscotti is simple in its ingredients, and easy to make. I did dip them in dark chocolate and sprinkle additional coconut on top because they were prettier that way, and dark chocolate and coconut are so lovely together.

The addition of flaked coconut to the dough (I used sweetened because I had it on hand) adds not only a sweetness, and a depth of coconut flavor, but also a chewy texture that compliments the biscotti crunch.

I left half of this batch as is, simple, coconut, and beautiful. The perfect light golden color and the mix of textures.

And then I went there….

I melted some dark chocolate morsels and a tablespoon of Crisco in the microwave and had myself a dipping party.

Don’t judge. Some cookies need dark chocolate. Think Mounds Bars.

Then, because I had the coconut waiting there for me to put away, I went ahead and sprinkled some more on the top. It almost looked like snow, or feathers, either way, it was perfect.

From my childhood memory to the table today, coconut love has been a slow developing life love for this gal. Not only have I embraced it, I am making it a staple in our home.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Coconut Biscotti

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This light coconut biscotti is the perfect blend of crunch and chew. Dipped in dark chocolate and topped with additional coconut puts this biscotti over the top!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
1 Cup White Granulated Sugar
2 Large Eggs
1 Teaspoon Baking Powder
1 Cup Shredded Coconut
1 1/2 Teaspoon Coconut Extract
1/2 Teaspoon Vanilla Extract
1/2 Teaspoon Salt
2 Cups AP Flour

Instructions

Preheat oven to 350*
In a mixer, combine sugar and butter until light and fluffy.
Add eggs and extract and beat until combined.
Add in coconut, baking powder, and flour until combined.
Form dough into two logs, flatten slightly on a Silpat or parchment lined cookie sheet.
Bake for 30 minutes.
Allow Biscotti to cool for ten minutes and slice into one inch pieces.
Flip biscotti on pan, cut side up, and bake for an additional ten minutes.

On Finding the Light, and Pepperoni Skillet Pizza Dip

February 17, 2018 by chrissy@mythankfultable.com

My son made it to States. We are newbies to the wrestling world in that, this love started his sophomore year.

Some people on the team have wrestled since kindergarten, some of the kids at this competition come from long lines of wrestlers and dads who coached youth programs.

It is an amazing, taxing, hard to watch (sometimes) sport. It is not for the meek, and they make two minutes seem like two hours. Endurance, stamina, all of that. Even better though, I have seen strong, tough young men help each other up, chat before they take their spots on the mat, and shake hands with opposing coaches, win or lose. It’s pretty spectacular. It is a gift to watch my children as athletes. It is a greater gift to watch talented athletes who are also great human beings.

Back to States. We got to the hotel late, I checked into my room and promptly crashed as all good moms do.

But this morning I woke up to a ray of light in the room darkening curtains, can see the dust motes shimmering, can hear my daughter breathing softly, and so I write.

The last year of our lives has been difficult. A year ago some pretty ugly things surfaced and not only did I need to face some things as a parent, my children had to face some things that made them grow up quickly.

As a mom, you want the world to be perfect and your children to be healthy and happy. It isn’t an easy task on a regular day, but this year it seemed an overwhelming uphill battle. I am a life-is-blessed-search-for-the-blessing- girl and I am not going to lie, since December it has been a dark place.

On a regular basis when things seem tougher than normal, I kick into what I call “Chrissy Kick Ass Mode” (sorry if I offend but that’s what I call it). Where I buck up and put on my big girl panties and do my job. I’ve still kicked into that mode, but like a battery that is dying, sometimes the turn over is slow and sounds bad too.

The hard part about grief, and also joy, is when it takes us by surprise.

When your son makes it to States and you go to text someone, and that person isn’t there anymore. Or you realize that this is the first February vacation that doesn’t include a drop off or a pick up, or an argument about going, or any of the hard stuff you are used to. It isn’t liberating like you’d expect. It’s just plain …sad and weird.

But the joy part, the deep love part, the part that makes you see the light in the darkness part, is why we wake up and do our job and make it to States. We do the thing that gets us there. We do. Verb-and-Noun-Do. We search for the light.

Because the light makes it worth it.

I have been told that if you can get through all of the “Firsts” it gets easier. Having lost my own Dad, I can say it gets different, or you get tougher, but easier is a relative term.

Maybe we just get stronger, and the lifting gets lighter as a result. As a mom watching your kids go through the “firsts,” it is so much harder.

Some things, I can not fix. I can make it better, but the fixing is the work; and the work, we have to do ourselves.

I can shine the light. I can hold up the light. I can make the journey brighter. But, they have to find it.

I am not a wrestler, I could never be a wrestler, it is hard work. I am happy to take my place on the treadmill or bike path and WALK. I’m not lazy, but I don’t feel compelled at all to push like my son and his teammates push on the mats.

This is what my sports mom space looks like

My Sports Mom Pose

However, I am seeing, I need to push harder, do the work, find the light, in every moment. Be the inner wrestler I need to be, to be the mom I want to be, to be the daughter I want to be, to be the friend I want to be, to be the teacher I want to be, to be the blogger I want to be, to be the Chrissy I want to be. Because, when we push, we make States. Even if we don’t win States, we get there. I want to get there, my “States” in life.

There is no proper way to segue into Skillet Pepperoni Pizza dip. It is just this awesome recipe I made for the Super Bowl. Except, in a way, the Super Bowl of life aligns with this post. It takes a lot of hard work to get there, oh, and a team. So yeah, here we go. We are a team and we work hard. Boom. Now make this dip.

Pizza dip requires purchasing pre-made pizza dough in the deli section of your store. You can make your own, but this is about making your life easier. Buy two balls of dough, this recipe-be-banging.

Tie the dough into knots and line an oiled skillet. You can use a baking pan if you don’t have a skillet and it will still be amazing.

Mix cream cheese, ricotta, mozzarella, parmesan, red pepper flakes, garlic, and make a magical dip.

Line the pan with the knots, line the knots with pepperoni, scoop the dip in the middle. Brush the dough with olive oil and fresh crushed garlic and more cheese if you want. Then stick that gloriousness in the oven and bake until the dough is golden and the cheese is bubbly.

You can serve this with sauce or without it. It will disappear and you will have no left overs. It is that good.

In life, for me anyway, making the dip and serving the dip is part of the work but also part of the joy. Writing about it is also part of the joy.

I realized today, that a-year-ago-Chrissy would have never taken a chance to start a blog. She would have never thought she could. But she did. See? The Joy part can surprise us too.

I’m not going to lie, the next batch of recipes are not low cal but in the pushing part on my end, they will be getting healthier, because that’s my next step too. Don’t fear, my biscotti love is still going strong. You can pry my biscotti from my clenched up exercising hands.

Pepperoni Pizza Skillet Dip

This could be the heavy hitter for the calories and indulgence scale but for all that is decent and holy you need to make this dip. Because, it is the type of recipe you make and your kids stand around it saying “This is amazing.”

And every momma needs to hear that, especially the momma bears who want their kids to have joy and find the light, every day, too.

Much love readers. You’ve got this day. Find the light.

I hope you enjoy this recipe and as always, thank you for coming to the table.

Chrissy

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Pepperoni Skillet Pizza Dip

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AMAZING Pepperoni and garlic knots with a bubbly, cheesey dip baked to golden perfection. You will be a highly revered party attender if this is your contribution to the table.

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 packages pre-made pizza dough (I purchase mine in the deli section of the grocery store near the pizza shop part)
4 Ounces of Cream Cheese (1/2 block)
1 Cup Mozzarella Cheese, shredded
1 Cup Parmesan Cheese, shredded
1 Cup Ricotta
1 teaspoon-tablespoon (you control the heat) of red pepper flakes
1 Tablespoon crushed Garlic
1/2 Cup Butter, melted
1 Cup sliced Pepperoni
Fresh basil, cut into thin ribbons

Instructions

Preheat oven to 350*
Take dough out of package and let sit to rise, then cut into strips, tie off into knots.
In a pre-oiled skillet or baking pan, line dough knots around the perimeter. Allow to sit somewhere warm while you mix the dip.
In a bowl, mix cheeses, some of crushed garlic, red pepper flakes, salt and pepper to taste, mix thoroughly. (You should sample it. Just saying).
Line dough ring of knots with sliced pepperoni to create a pepperoni border/bowl.
Spoon filling into center of pan.
Add remaining garlic to melted butter and combine. Brush over dough knots. If you want to add additional shredded cheese on top of garlic knots, do so!
Bake at 350* for 30 – 35 minutes, until dough is golden and the inner cheese dip is melted and bubbly.
Sprinkle basil on top of finished dip.
Serve with marinara sauce if desired

Pizza Quiche and a Pizza My Heart

February 14, 2018 by chrissy@mythankfultable.com

Pizza Quiche

Pizza Quiche is no joke. It is one of those over the top foods that technically can be served as breakfast, but also serves nicely as lunch or supper. It’s the heartier, meatier version of Quiche to Quiche Lorraine or the other delicate breakfast Quiches. Which is perfect, because hands down this is what my valentine loves about Quiche. He’s all about the pizza quiche. In fact, I think pretty early on we made pizza quiche together for a date night. What can I say? It’s my love language…feeding people.

My children are not Quiche eaters. They will eat it if they have no other option, so to make a Quiche and give it to someone who thoroughly enjoys it makes me happy.

This recipe actually calls for enough to make two Quiches. Which, if you are bringing to a breakfast or a potluck, you have one for home and one to take. Or, in my case, one stays home to share and one gets given away.

I use straight up dairy section pre made pie crusts. They come two to a box and you roll out and place in the pie plate. Listen, if you want to make your own crusts, go ahead. I figure the best part of the Quiche is the eggy part. So, if I am going to cut corners, (and I don’t feel I am by using pre made crusts, believe me) that’s where it will be.

This Quiche combines eggs, ricotta, and milk as a base. You can upgrade to half and half or cream, but milk works well. The ricotta thickens up the base and adds that creamy flavor that I love about ricotta. I also like the fact that no matter how well you whisk it, there are still little lumps of ricotta in the mixture, which then melt into ricotta-y pockets amongst the melted cheese and meats.

The pie crust shell is filled with a combination of hot and sweet Italian sausage, pepperoni, and here is where you could go deli crazy. Capricola, supresatta, whatever you want to add to this mix; it’s your Quiche. I keep it simple, but you can tweak this to suit your tastes. I also don’t add peppers or onions, but hey, if you were to caramelize onions and red peppers and layer them in, you have a full on combination pizza happening.

A blend of cheeses such as provolone, mozzarella, and Romano cheese layer the salty creamy flavors and balance the heartiness of the sausage. You could use straight mozzarella, but I usually have (a whole drawer full… its almost embarrassing) different cheeses on hand so I mix it up.

This bakes up in under an hour, and I keep it in the oven until there is minimal jiggle in the middle. As in, almost no jiggle, because uncooked egg is not attractive in this recipe. The egg mixture will puff up and be beautifully golden, with little puddles of pepperoni melty (I would say pepperoni sweat but that sounds gross), and gooey cheese. It is a sight to behold.

It can be served warm or cold, I store in the refrigerator and it will keep for a few days wrapped well. I divide it up into containers for lunches too.

Some Valentines like candy or flowers, my valentine loves pizza quiche. So he gets pizza quiche and a pizza quiche of my heart.

(HA! I crack myself up.)

I hope you enjoy this recipe and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Pizza Quiche

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Hearty Quiche filled with a mixture of sweet and hot Italian sausage, pepperoni, and a mixture of cheeses! This recipe makes two quiches. One for your thankful table and one to share!

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Pre-made pie crusts
16 large eggs, beaten
1 1/2 Cups Ricotta Cheese
1 1/2–2 Cups of Milk
1 Pound Sweet Italian Sausage
1 Pound Hot Italian Sausage
1 Cup diced Pepperoni
2 Cups Mozzerella
1 Cup shredded Italian cheese such as Romano or Parmesan
1 Tablespoon Red Pepper Flakes
1 teaspoon kosher salt
1 teaspoon black pepper

Instructions

Preheat oven to 350*
Roll out pie crust an place in pie plates.
Remove casing from sausage and crumble.
In a fry pan, cook sausage until cooked and drain any fat.
Dice pepperoni and set aside.
Evenly divide sausage, pepperoni, an cheese between both pie shells.
In a large bowl, combine eggs, milk, ricotta, salt, pepper, and red pepper flakes together and whisk thoroughly.
Pour egg mixture over fillings in both pie crusts. The mixture should evenly cover meats and cheeses and com to the top of the pie crust.
Bake at 350* for 50 – 65 minutes, when egg is cooked through and there is no jiggle when moved.
Remove from oven when puffed and golden.
Serve hot or cold.

Cream Cheese Filled Banana Nutella Muffins

February 12, 2018 by chrissy@mythankfultable.com

Cream Cheese Filled Banana Nutella Muffins

When you find yourself with yet another snowy icy day, and a handful of really ripe bananas on the counter, you investigate banana muffins. I love a good banana bread. I love banana bread with chocolate chips, with coconut, with walnuts or pecans…it’s a beautiful thing.

But somedays, you just want the simplicity of a paper wrapped treasure that travels well and freezes well and doesn’t require a knife to cut a slice. So yeah, muffins are lazy bread. Or are they?

I love this recipe because it creates a light but dense muffin. (It is possible). It packs a punch of banana flavor without being heavy.

The original recipe for this is from www.u-createcrafts.com. Then, I saw another recipe from www.thenovicechef.com that incorporated a drizzle of Nutella on top of a banana muffin. Hence my Frankenstein muffin creation wherein I combine two recipes.

Cream Cheese Filled Banana Nutella Muffins

What is there to say about a muffin with a cream cheese filling except, “yes please?” A sweetened cream cheese filling that holds up to the muffin mixture and creates the perfect little pocket of yummy.

Topped with a remainder of batter, a slightly warmed Nutella is swirled on the top. Just enough chocolate hazelnut-ness to bring this muffin to dessert status. Hello tastebuds.

Here’s where I have to ask myself…have we now crossed over from breakfast foods to post-supper food? I mean, a pop tart, a danish, a donut, a toaster strudel all are considered breakfast foods…right? I mean, an Eggo waffle is still considered breakfast even though they come in birthday cake and chocolatey chip flavors…right? The end result of this inner monologue is stop over thinking it. Eat the darn muffin/breakfast cupcake.

Again, I brought these to my teacher’s room…and again, they disappeared quickly. Even the healthy eaters shared one between them. I can’t fault them. There is a reason I get this stuff out of my house right away.

Now, if I were to add yet another layer, (and I will, and I will post when I do) what I would have added was bacon. Or, peanut butter. Because a banana bacon Nutella muffin is just insane. Insane enough for me to try to make it. Or, a banana peanut butter fluff muffin. OOOOh my wheels are spinning. Hey, banana, peanut butter and bacon worked for Elvis. They didn’t call him the King for nothing.

The teacher’s room discussion when I brought these in centered around ripe bananas and what to do with them. Some people throw them out. DON’T. Peel and throw in a plastic bag. Break into chunks if you want to take the extra step or don’t. Why? Because frozen bananas are spectacular in so many things. Smoothies. As is, or dipped in chocolate, thrown into the blender and made into “nice-cream,” the possibilities are endless. The best part is, if you want to use them for banana bread, you can. Almost every recipe calls for mashed bananas. No banana is easier to mash than the thawed banana from the freezer.

These muffins keep for several days in an air tight container, if they last that long. The Nutella drizzle is just enough, not too much, but you could always add more if you wanted.

This recipe filled 24 muffin tins to a pretty full capacity with their glorious layers.

In a winter filled with less than wonderful weather, it is nice to have a recipe like this in your repertoire. It makes a cold day warmer, and sweeter. Isn’t that all we want in life? A little warmth and sweetness? You betcha.

I hope you enjoy this recipe, and as always, thank you for coming to the table!
Chrissy

Click below for a printable recipe.

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Cream Cheese Filled Banana Nutella Muffins

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Light Banana Muffins with a cream cheese filling and a Nutella swirl on top! Original recipe from www.u-createcrafts.com

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Cups Mashed Bananas (4–5 Bananas approximately)
1 Cup Brown Sugar
1/2 Cup White Granulated Sugar
1/2 Cup Vegetable Oil
2 Large Eggs
1/2 Cup Sour Cream
4 Teaspoons Vanilla Extract
2 Cups AP Flour
1 Teaspoon Baking Soda
1 Teaspoon Baking Powder

Filling:

2 Large Eggs
8 Ounces Cream Cheese (softened)
1/2 Cup Granulated Sugar
6 Tablespoons AP Flour

Nutella: Approximately 4 Tablespoons warmed slightly

Instructions

Preheat oven to 350*
In a mixer, combine sugars, oil, sour cream, and vanilla extract.
Add mashed bananas to mixture and combine.
Add Dry ingredients and mix well, set aside and make cream cheese filling.
Combine cream cheese filling ingredients.
Line muffin tins (This recipe made 24 muffins) and fill 1/2 way with banana mixture.
Scoop 1-2 Teaspoons of cream cheese filling into each muffin tin.
Cover with remaining banana mixture.
Take warmed Nutella and swirl on top of each muffin.
Bake for 30-35 Minutes or until tester comes out clean.

Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

February 11, 2018 by chrissy@mythankfultable.com

Dark Chocolate Chunk Walnut Biscotti

If I could liken my biscotti baking to something it would be binge watching. As in, if loving biscotti is wrong, I don’t wanna be right. And, of course, where would we be with Valentine’s Day around the corner without chocolate? Enter this cookie.

So I have basically come to a decision that biscotti requires one stick of butter, one cup of sugar, a little salt, extract, two eggs and approximately two cups of flour. I always wonder how on the food network shows the competing chefs just remember recipes…but I honestly have this one down.

This recipe, in its simplicity, messes with the sugar. Instead of one cup of white granulated sugar, you are combining white and brown sugar. The result is a darker cookie, with a more chocolate chip flavor than biscotti. Who’s complaining? Not me.

Dark Chocolate Chunk Walnut Biscotti

I also threw in chopped walnuts, which was a winner idea. It gives the biscotti this mellow nutty flavor which is just fantastic.

Typically, I add a drizzle or a chocolate dip, because I like the idea of taking the biscotti to the next level. However, with these, no next level is needed. I am a soft and chewy chocolate chip cookie girl, but these are all that is wonderful in a crisper-crunchier, note not drier cookie. I also like that these biscotti have a more rustic and less smooth look to them. They are like the comfy sweats of biscotti. Perfect for binge watching television, too.

I can go on and on about the beauty of this cookie but if one thing reigns supreme it would be this: Biscotti last longer. Other reasons would be: You get way more cookie for the calories and; Hello perfect friend for coffee or tea. You really can’t go wrong. Even your coffee needs a valentine. And that valentine is this cookie.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Clock below for a printable recipe.

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Chocolate Chunk Walnut Biscotti (When Chocolate Chip Cookie Love Meets My Latest Obsession)

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Dark chocolate chunks and chopped walnuts combined with a mixture of brown and white sugars make for the perfect chocolate chip biscotti.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup (1 Stick) of Butter
1/2 Cup White Granulated Sugar
1/2 Cup Dark Brown Sugar
2 Eggs
1 1/2 Teaspoons Baking Powder
1 Teaspoon Vanilla Extract
1 Teaspoon Almond Extract
1 3/4–2 Cups AP Flour
1 Cup Dark Chocolate Chunks (I used Trader Joe’s)
1 Cup Chopped Walnuts

Instructions

Preheat Oven to 350*
In a mixer, combine butter and sugars until light and fluffy.
Add eggs, extracts, salt, and baking powder.
Add flour until dough is slightly sticky but holds together.
Add chocolate chunks and walnuts.
Form into two logs on a parchment or Silpat lined baking sheet
Bake for 30 minutes.
Reduce oven temperature to 300*.
Allow bars to cool for ten minutes.
Slice bars on the diagonal, approximately one inch thick.
Place cookies slice side up on baking sheet and bake for an additional 15-20 minutes at 300*

Chocolate Brownie Turtle Cookies

February 6, 2018 by chrissy@mythankfultable.com

Chocolate Turtle Cookies

Of all the pretty cookies in the world, the ones worthy of those you love and hold dear, the ones you are willing to work your kitchen goddess skills for, these are that cookie.

However, unlike to course of true love, these go pretty smoothly, and quickly, considering they have to be rolled, filled, drizzled…you get the picture.

While I bake (the actual process of baking) for myself, the end result (what I bake) is rarely for me. I would rather give it away or share it. I don’t need to eat the treats, I refuse to buy bigger pants. What I need is to create the treats, then write about them. That’s my thing. The eating of the thing is a bonus. Which is why, my staff room has become my taste tester location. These cookies, however, sing out, “I LOVE YOU CHRISSY!! COME TO ME!!” These cookies, I made for me. (I didn’t eat them all, I promise).

Did I mention they taste like a tiny chocolate caramel turtle brownie instead of a cookie? Soft, with a slight caramel chew, and a chocolate drizzle to top it all off?

They are so pretty, and decadent, and my only regret is I didn’t make a double or triple batch.

The dough is rolled and chilled. When ready to bake, the dough balls are rolled in egg white and chopped pecans, placed on a cookie sheet and they are given an indentation to hold future caramel. One can use a spoon to do this, or, use that opposable thumb you were fortunately given. I actually re-indented post bake to make sure those babies held all of the caramel.

Now, a note on pecans. I used chopped pecan pieces. I then gave a few pecans a whirl in the processor so they were smaller. Those cookies came out looking more “pecan dusted” over “pecan accented.” The choice is yours. I liked the look of the bigger pieces, but that’s me.

Bake, then set to cool, make your caramel and fill. Then a simple chocolate drizzle is added to say, “Hey baby, you know you want me.”

I made these for the holidays and saved this recipe for now because quite frankly, if you only made these for Valentine’s Day, you would communicate effectively, “Yes, I do indeed love you.”

If you need to break up the task of making these (and I love this when baking anything that requires multiple steps…thus my profound respect for biscotti, so easy). I say, mix and roll day one, roll in pecans and bake and indent, then caramel and drizzle. This can be spread over a few hours or a few days. The cookies keep in an air tight container and the caramel can be added right away or the next day, your choice.

Once the chocolate is drizzled and cooled, the cookies can even be stacked. The drizzle acts as a protective layer between caramel and therefore “stickage” is minimal. I stored mine between layers of parchment, and don’t think I wasn’t tempted to lick the caramel off the parchment before I threw it away. No shame, no judgement.

Sometimes we bake for those we love. Sometimes the person we love and who we bake for is ourself. Because, it all starts with what we love, which should be ourselves. Because we are worth making beautiful things for just us. That, is a wonderful thing.

I hope you enjoy this recipe (you will), and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe.

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Chocolate Brownie Turtle Cookies

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Fudgey chocolate cookies rolled in pecans and topped with a soft caramel center. Additional chocolate drizzle adds the final touch!

Author: chrissy@mythankfultable.com

Ingredients

Scale

1/2 Cup Butter
2/3 Cup Sugar
1 Large Egg, separated
2 Tablespoons Milk
1 Teaspoon Vanilla Extract
1/3 Cup Dark Cocoa Powder
1 Cup Flour
1/4 Teaspoon Salt
1 1/4 Cup Chopped Pecans

Caramel Filling:

14 Caramel Candies
3 Tablespoons Heavy Cream

Chocolate Drizzle:

1/2 Cup Semi Sweet Chocolate
1 Teaspoon Shortening

Instructions

In a mixer, combine butter and sugar until light and fluffy.
Add egg yolk, milk, and vanilla extract. Mix until incorporated.
Add salt, cocoa powder, and flour.
Refrigerate dough for a few hours or overnight.
Roll dough into balls, dip in egg white, and roll in chopped pecans.
Place dough onto parchment lined or Silpat lined baking sheet.
Make a small indentation in each ball of dough.
Bake at 325* for 12-14 minutes or until set.
Prepare caramel filling by combining caramels and heavy cream in a microwave safe bowl or on the stove top.
Fill the indentations with caramel filling.
Drizzle chocolate drizzle over the cookies.

Overnight Blueberry Cream Cheese French Toast

February 1, 2018 by chrissy@mythankfultable.com

Overnight Blueberry Cream Cheese French Toast

Ever since my children were little, this overnight casserole has been our Christmas morning breakfast.

For years, we were able to celebrate Christmas as a family even though we were divorced. I know I am not the only person in the world to do this, and quite frankly, it isn’t always the best possible solution to a divorced family situation, but we made it work for years. Every family is unique in navigating the holidays and I was fortunate to be able to make Christmas special for our kids despite the fact that our lives looked differently.

This casserole was as much a part of our Christmases as was a special luncheon, finding the pickle (German tradition),my mother-in-law putting on her Christmas socks to signal the present opening could begin, and the general celebratory traditions that happen in a family during a holiday.

It wasn’t until my father was diagnosed with cancer that I determined I would be spending Christmas with my parents instead of Pennsylvania, meaning the day would be spent without my children that year. It was a difficult choice, but one I was glad I made. It ended up being my dad’s last Christmas.

After that, I guess we celebrated Christmas like other divorced people, or as Ricky Bobby’s kids say in Talladega Nights, “Two Christmases!”

When the children and I finally moved into our own place, I wondered if they would still want this for breakfast, since it would be our first Christmas in our own home.

Again, this year being the first Christmas that had no Pennsylvania in the agenda for the week, I wondered if we wanted to try something new.

But, I guess if it ain’t broke, don’t fix it. This is Christmas for us.

I make this casserole one day a year. Once. Probably because we all eat our own thing for breakfast and for the most part, it doesn’t ever include maple syrup or cinnamon and sugar and cream cheese. But hey, this once a year treat is over the top indulgent and worth every bite.

You basically dry out the bread of your choice. I use Italian bread from the bakery. Not the denser star bread, just a regular loaf. I use two. Trim off the crust, cube, and set out to dry. I do the cutting first because if you have ever tried to saw into a stale loaf of Italian bread be ready to wipe down every surface to clean up the crumbs. No thanks.

The pan is prepared with a layer of butter and cinnamon sugar coat, then it is time to assemble.

Bread, blueberries and cream cheese, more cinnamon sugar, then the last layer of bread.

The custard mix can be made with milk instead of cream, and it doesn’t need bourbon, but hey, this is a breakfast fit for a birthday party. Slowly pour your custard over the bread to make sure everything gets good and soaked, Final dusting of cinnamon and sugar and you are done. Cover and refrigerate overnight.

So I am not going to lie, this Christmas was a little heavy. We have suffered a major loss, and having navigated this kind of thing with losing my own dad a few years ago, the weight of the worry “Are the kids going to be ok?” and “Is everybody having a good Christmas?” along with my making sure my momma enjoyed the day and everyone was ok, I didn’t want to spend my day in the kitchen. I had enough to deal with.

I made this AND pre-cooked my bacon the day before. SO, less mess, less cooking for me.

Overnight Blueberry Cream Cheese French Toast

The next morning, take the casserole out of the refrigerator and let sit on the counter for 30 minutes. Bake covered, then uncovered, then let sit for a few before serving.

So here is the tricky part for you parental units doing the cooking. Do the math. You need to have this baby out of the fridge a good 90 minutes before you want to eat it.

Now, for me, the non-sleeper, this is easy. For you with small children who have internal timers of their own, you have to figure it out. However, you can make this any morning you want, so just plan ahead.

This recipe makes a full 9×13 pan. It can serve as many or as few people you want, depending on portion size. It also stays pretty warm for a while, so if you say have a serving, walk away, and decide you want more…it’s there if you want it. While this is baking your house will smell of cinnamon and all that is French toasty-ness. It puffs up golden brown and holy moly is it delicious. Crunchy top, soft puffy middle, melty cream cheese and blueberry. We don’t even need to add syrup…but you will, because it is, after all, French toast.

In a world where so much seems to change and seem unstable, I guess it’s a good thing some things, like this overnight French toast, can be counted on. I am thankful for the table, the loved ones around it, and the food upon it.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

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Overnight Blueberry Cream Cheese French Toast

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Delicious overnight blueberry cream cheese French toast with a cinnamon sugar mix. Easy to combine and bake the next morning!

Author: chrissy@mythankfultable.com

Ingredients

Scale

2 Loaves of Italian Bread, Cubed and Dried
12–16 Large Eggs
2 Cups of Heavy Cream
2 8 Ounce Packages of Cream Cheese, Cubed into 3/4 Inch Cubes
1/4 Cup Maple Syrup
1/4 Cup Bourbon
1 Tablespoon Vanilla Extract
2 Cups Fresh or Frozen Blueberries
Additional Sugar and Cinnamon to sprinkle in baking dish, etc.

Instructions

Prepare a 13 x 9″ baking pan with butter and sprinkle with cinnamon and sugar mix.
Place half of the cubed bread into the bottom of the pan.
Sprinkle blueberries and cream cheese evenly over the bread cubes.
Sprinkle Cinnamon and Sugar mix over the cream cheese and blueberries.
Cover with remaining bread cubes.
In a large bowl, combine eggs and heavy cream, mixing with a fork or whisk until well combined.
Mix in maple syrup, bourbon, and vanilla extract.
Gently pour egg mixture over bread mixture, making sure to cover and coat all of the bread mixture.
Sprinkle sugar and cinnamon mixture over top of the French toast and cover with plastic wrap.
Refrigerate overnight.
In the morning, remove overnight French toast and let sit out for 30 minutes.
Preheat oven to 375*
Remove plastic wrap, cover with foil and bake for 30 minutes.
Bake for an additional 25-30 minutes uncovered, until a knife inserted into French toast comes out clean.
French toast will puff up and turn golden brown. It will also smell amazing.
Allow French toast to set for ten additional minutes before serving.

Dark Chocolate Tart Dried Cherry Biscotti

January 31, 2018 by chrissy@mythankfultable.com

Dark Chocolate Tart Dried Cherry Biscotti

Ok ok, I know I am slightly, no totally on a biscotti kick. I am utterly and completely in love with not only the simplicity of this cookie, but also the tenacity and survival skills it has. A biscotti can outlast a sugar cookie, a salted caramel cookie, a brownie, you name it. In the world of survival of the fittest, the biscotti reigns supreme.

This biscotti combines a simple dough with the integration of tart dried cherries and really dark chocolate.

Now, in my brain, dark chocolate, especially 90% dark chocolate is not sweet at all, and has antioxidants, and over all is healthy (er) than say, a snickers bar…though if I can incorporate a snickers into biscotti, I will.

The unsweetened cherries (which are a perfect snack food on their own) chopped up give the extra chew and slight sweetness to match the cookie base and dark chocolate melty chunks.

This was by far the driest (though I don’t really let them get that dry), crunchiest of my biscotti, and I am not sure why. I pretty much keep a hawk eye on the oven, and even though I timed it- the make up of these cookies make them more traditional on the biscotti spectrum. I also decided to melt dark chocolate chips (which were a lower percentage and therefore sweeter though still

less than semi sweet) to drizzle, which balanced out the flavors.

If you are a dried tart cherry fan, which I am, you will love the slight chew and dark jewel tone of the cherry bits offset by the melted dark chocolate. This biscotti could have even gotten away with a few crushed sea salt flakes on top, just to add a little more, if you are looking to go there.

I feel like compared to the chocolate peppermint biscotti, these seem more on the healthy side…even though there is butter and sugar and chocolate involved. In any event, eating one of these won’t leave you feeling un-satiated when it comes to the dessert realm. Nothing is worse than a dessert that seems healthy and still makes you sad when you taste it. I repeat, melted dark chocolate chunks = no disappointment.

This biscotti recipe will keep for more than a week in an airtight container, and will freeze beautifully as well (don’t do the drizzle until after you thaw.

If you are looking for a valentine sweet that is not so sweet, this may be the dessert for you.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Dark Chocolate Tart Dried Cherry Biscotti

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Author: chrissy@mythankfultable.com

Ingredients

Scale

½ Cup Butter
1 Cup Sugar
½ Teaspoon Baking Powder
½ Teaspoon Baking Soda
1 Teaspoon Vanilla Extract
3 Eggs
2 Cups of AP Flour
¾ Cup Dried Tart Cherries, chopped into small pieces
1 Bar (3.5 Ounce) 90% Dark Chocolate, chopped fine

Drizzle (optional)

1 Cup Dark Chocolate morsels
1–2 Tablespoons of shortening

Instructions

Preheat oven to 325*
In a mixer, beat butter and sugar together until light and fluffy.
Add eggs, vanilla extract, and combine.
Add baking powder, baking soda, salt to mix, then slowly add flour.
Mix well and fold in cherries and chocolate.
Transfer dough onto a lightly floured surface and shape into two logs approximately 8-10 inches long.
Bake for 20-25 minutes or until lightly browned.
Remove tray from the oven and allow to cool for ten minutes.
Slice at an angle approximately one inch thick.
Replace biscotti on the cookie tray slice side down.
Continue to bake for an additional 20 minutes, flipping over after approximately ten minutes to cook on both sides.
Remove biscotti from the oven and allow to cool on a wire rack completely.
If you want a little extra, melt some dark chocolate chips with 1-2 Tablespoons of shortening and drizzle on one sliced side of biscotti

Peanut Butter Buckeyes

January 30, 2018 by chrissy@mythankfultable.com

Peanut Butter Buckeyes

If you have ever had the opportunity to see a real Buckeye, (Google image search that term right now), the idea that someone, somewhere along the line thought, “Hey, let’s take peanut butter and dip it into chocolate and call it a buckeye.” is pretty genius.

While I don’t fall into the peanut butter & chocolate love I know people hold dear, I do like creating a dessert that disappears and makes people happy. These fit the bill. They are also super easy to make and even though you have to do it in stages, and it requires dipping in chocolate, you’ve got this.

Now, when it comes to cooking, my people are content to let me do my thing. Except, on this day, I had willing helpers. They wanted to sample, ahem, I mean, help me with this recipe.

Oh the magic of peanut butter balls. You bring out the chefs in us all.

This is the recipe from Jif peanut butter…but pretty much every recipe is the same ingredients- peanut butter, butter, confectioner’s sugar, etc.

I grew up with Jif. Every family has their own brand and respect to that. I have a friend who only uses Peter Pan. I have another who swears by Skippy.

If you are an I-only-buy-natural-peanut-butter kind of person, I have to ask, Why are you making peanut butter balls? Go make energy bites or protein balls. The real deal stuff is perfect for Ezekiel bread, but not this recipe. (I am a huge natural peanut butter fan, BTW, just not for this recipe).

You mix the dough, refrigerate, then melt some chocolate and dip. Refrigerate a second time and hide from the people who will eat them before it is time to serve.

Peanut Butter Buckeyes

The hardest part of this recipe is the actual dipping part. As in, if you use a toothpick, you have to hold onto that ball. If you use a spoon, you have to make sure it isn’t too covered or not enough covered. That’s pressure.

OK, so it isn’t world peace pressure, but I need to be honest, if I didn’t stress about them being pretty, it would have been easier. Come to find out, people don’t care if it’s pretty when it’s a buckeye. They want it to taste good.

The balls are basically the inside of a peanut butter cup consistency, with powdered sugar and butter mixing with the peanut butter to be light and fluffy. They are sweet and light and lovely.

They also potentially last a long time, should you need them to be and or hide them well. If kept refrigerated, they can last for a few weeks. I hid some in the fridge way in the back where it is super cold, and managed to make them last three weeks. Now, with chocolate being temperamental, I wouldn’t make them that far in advance to share, but for my own snacking purposes (and remember I am not drawn to these), I was pleased they still looked and tasted good.

I know the big Valentine’s Day is coming up, so if you have someone special who is a peanut butter lover, what could be more charming than a batch of confections that look like a nut? Come on, you crazies, get your Jif out and make some balls for the one you love.

I hope you enjoy this recipe, and as always, thank you for coming to the table!

Chrissy

Click below for a printable recipe!

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Peanut Butter Buckeyes

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This recipe is the original Jif Creamy Peanut Butter Buckeye recipe.

Author: chrissy@mythankfultable.com

Ingredients

Scale

1 1/2 cups Jif creamy peanut butter
1/2 cup bitter, softened
1/2 teaspoon salt
3–4 cups confectioner’s powdered sugar
2 cups semisweet chocolate chips
2 tablespoons crisco or shortening

Instructions

Combine peanut butter, butter, vanilla, and salt in a mixing bowl.
Beat with a mixer on low until blended. Add two cups of confectioner’s sugar until blended.
Add additional sugar as needed until dough can be formed into balls that will maintain shape when dipped in chocolate.
In a microwave safe bowl, melt chocolate chips and shortening together and mix.
Insert toothpick in peanut butter ball. Dip 3/4 of the ball in chocolate mix, leaving top uncovered to resemble a buckeye.
Place on wax-paper lined tray. Remove toothpick. Smooth over holes.
Keep refrigerated until firm.

On Lasts and French Onion Soup

January 29, 2018 by chrissy@mythankfultable.com

I am not what you would call a maudlin person. At least to the outsider. I tend to be a #blessed kind of girl.

That said, inside of this blessed heart I am a constant war of worry, and fear of failing. I battle it. Hard. But, it’s there.

If you have ever looked at your sleeping children, or been in the car coming home from a perfect day, or had a handful of amazing, then instantly feared it would all end, you aren’t worthy, and the bad is on its way, you get me. That’s how I roll.

I thought I was the only one until I read a book by Brene’ Brown that shared the idea of “Leaning into Joy.” Which, basically, requires us to stop that negative thinking, and practice gratitude when the fear sets in. I won’t say I worry less, but I combat it more. I can snap myself out of it for the most part, but it is not easy.

I fell in love with French onion soup at a restaurant named Tilly’s. It was served in a crockery with giant chunks of bread and melted cheese. I had never seen anything like it. I was amazed that it was onions…and it was all because my Dad had ordered it.

As I grew up and began to cook, my Dad would make this soup once in a while. So, this was his soup. Still is.

Ironically, or poetically, but sadly, this was our last meal as a family before he passed.

Ever have those amazing coincidences but totally ordained not coincidences in your life?

Me too.

When my Dad was going through aggressive chemo and radiation, one of the side effects was burning of the esophagus. Which, meant eating became more about survival and very bland. Salty foods, spicy foods, crunchy foods all disappeared from my Father’s diet. We didn’t know if that would return, but eventually it did.

I knew the day my Dad starting eating food again he had turned a corner.

For someone who struggles with loving food and yet still work at remaining a particular weight (have I mentioned I love food?), it’s an interesting perspective when someone you love can’t eat. Daily I am reminded to be kind to myself, and that healthy food is a gift. I also remember my Dad, who struggled with his weight his whole life, was thin when he passed, and not from a good way. Sometimes thin isn’t the end goal.

We had less than a year with my Dad from the point of his diagnosis to his passing. His prognosis was not spectacular, and a second round of chemo had started, when I got a text that Dad had made French Onion Soup and were we coming for supper?

When your Dad is sick and makes his favorite soup, you go to supper.

If ever there was a perfect soup, with the good cheese (we use Gruyère)and the bubbly soft sweetness of caramelized onions and wine and salty cheese, this was that soup, this was that night.

And this was the last. The last time we sat together around the table and talked and laughed and celebrated perfection in a bowl.

Celebrated that the first week of the second round of chemo was done, that food tasted good, that we were lucky, lucky, oh so blessed to be together.

I have no idea what we talked about that night.

I had no idea it was going to be our last. I was silently thanking God that Thanksgiving, a few weeks away, was coming and Dad would be there. That the last Thanksgiving wasn’t the last Thanksgiving.

Three days later, I said goodbye to my Dad for the last time.

Truthfully, I can’t bring myself to make his recipe, yet. I have it. It is slightly different, and one day I will make it, just like he did.

Now, this soup, which is actually not exactly the same…and I sprinkle the good cheese instead of baking it and I cut a slice of homemade bread instead of making croutons, isn’t Cliff’s soup. But it’s pretty darn close, and he would have liked it too. That’s the beauty of soup. You make it your own. Throw a bay leaf in, choose your onions, make it with different wine. It will still be delicious.

We learn that we can’t avoid sorrow. It’s a part of this life. A sad crappy, but very real part.

We can, however, combat the fear and the anxiety that tries to steal the good stuff. Those moments which are perfect in imperfection, which the “worry” or “anxious” thoughts want to diminish…you fight those with all you have.

You make the soup that makes you sad and think of how lucky you were to have had your Dad. You eat it and remember. You eat it and remember, and smile. Because, every day is a gift, and you are wise enough to know it.

I hope you enjoy this recipe, and as always, thank you for coming to the table.

Chrissy

Click below for a printable recipe.

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On Lasts and French Onion Soup

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★★★★★

5 from 1 reviews

Easy French Onion Soup that warms the heart and soul. This makes a stock pot full of soup, plenty to eat, share, and refrigerate leftovers.

Author: chrissy@mythankfultable.com

Ingredients

Scale

5 Pounds of onion of your choice (sweet, white, yellow) sliced thinly.
2 Tablespoons oil (or 1 Tablespoon Oil 1 Tablespoon Butter)
1 Tablespoon of White Granulated Sugar
1 tablespoon Salt
1 Tablespoon Pepper
1 Cup Red Wine (or more, to taste)
64 Ounces Beef Broth
3 Cups Beef Stock

Instructions

Slice onions thinly, and saute in oil.
Sprinkle sugar over onions once wilted to encourage caramelization process- you don’t need to do this step, I find it speeds the process a bit.
Cook onions until they are golden brown and caramelized.
Add salt, pepper, red wine, and beef stock and simmer.
Add additional beef broth to soup and cook a low until combined. I let mine sit on top of the stove for an hour or so on low to let the flavors mellow.
Serve into individual servings in oven safe dishes, top with croutons or bread, and top with Gruyere cheese and bake until bubbly (I sprinkle shredded Gruyere on mine and call it a day).