Ready in just 20 minutes Chocolate Peppermint Swiss Roll

Chocolate Swiss rolls are such an eye-catching holiday treat, aren’t they?

I’ve made this one with a peppermint whipped cream filling, rich chocolate ganache on the outside, and a crushed peppermint candy sprinkled on top, giving it a particularly festive, wintry air.
The light, springy cake practically melts in your mouth. If you’re looking for a show-stopper dessert for your holiday table, this is it.

I based the sponge cake part of this recipe on a classic chocolate genoise. This style of cake doesn’t contain any leaveners, like baking soda or baking powder. Instead, it relies on eggs to get its lift.

To make sure the eggs whisk into a strong, stable foam (which in turn helps make a reliable and delicious cake), you warm them briefly with the sugar over a double-boiler.

A double-boiler just involves warming a few inches of water in a medium-sized saucepan and setting a bowl over top. The bowl should rest on the lip of the saucepan above the water, like an egg in an eggcup. It’s ok if the bowl touches the water, but it shouldn’t touch the bottom of the pan.

Whisking the eggs in a double-boiler warms them gently without risk that they will overcook or curdle. You’ll also use a double-boiler later in the recipe to melt the chocolate for the ganache; in that instance, the double boiler helps melt the chocolate evenly and without scorching.

There’s really only one other daunting moment in this recipe – rolling up the cake! The trick for this is to roll the cake around a clean kitchen towel while it’s still warm from the oven, then letting it cool in this position before frosting.

Rolling and cooling the cake like this gives it the ability to hold the rolled shape without cracking. To add the frosting, you’ll just gently unroll it, remove the towel, then frost it and roll it back up. The process requires a bit of confidence, but if you work swiftly, you’ll be amazed at how simply the roll comes together.

Once the cake has been filled, all that’s left to do is drizzle it with chocolate ganache and sprinkle some crushed peppermint over top. You’re ready to slice and serve!

Chocolate Peppermint Swiss Roll Recipe

• Prep time: 30 minutes
• Cook time: 20 minutes
• Cooling and Chilling time: 1 1/2 to 2 hours
• Yield: 10 to 12 servings

For this recipe, you'll need a clean kitchen towel on hand. Cocoa powder and cake crumbs can stain, so make sure it's one you won't mind getting dirty.
Once the ganache is added, the cake is best served the day it is made (the ganache won't look as pretty the second day). Leftover cake that doesn't get devoured can be stored, covered, in the fridge for several days.

Ingredients : 

For the Chocolate Sponge Cake:

• 1/3 cup all-purpose flour
• 1/4 cup unsweetened cocoa powder, plus extra for rolling the cake
• 1/8 teaspoon kosher salt
• 6 large eggs
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted and cooled (but still liquid)

For the Peppermint Whipped Cream:

• 1 1/4 cups heavy whipping cream
• 2 tablespoons sugar
• 1 teaspoon peppermint extract

For the Ganache and Peppermint Topping:

• 1/2 cup heavy cream
• 4 ounces bittersweet chocolate, chopped, divided
• 1 teaspoon light corn syrup
• 1/4 cup crushed peppermint candies or candy canes

Special Equipment:

• Standard half-sheet pan or baking sheet with a rim (approximately 13x17)
• Offset spatula

Read More: Chocolate Peppermint Swiss Roll

Slice-and-Bake Pistachio Butter Cookies

These slice-and-bake pistachio cookies are buttery, but not too sweet, and have a firm texture like shortbread. The chopped pistachios around the edges also give them a bright spot of color.

The cookies are about the size of quarters, making them the perfect one-bite treat – though they’re also fun to eat by the handful!

The dough for these cookies is made in a food processor with flour, powdered sugar, butter, and a single yolk. Pulse everything together until it starts to clump together, then tip it out on your counter and gather into a ball. From there, just roll it into logs!

Let the logs firm up overnight in the fridge before slicing. They’ll also keep just fine for several days, or for a couple of months in the freezer. Whenever you’re ready for cookies, just slice and bake! (Thaw frozen logs overnight in the fridge.)

My instructions here make almost 100 of miniature, quarter-sized cookies. You can also roll the logs slightly larger to yield about five dozen cookies.
These little cookies make a fine gift packaged in cellophane bags, or save them for a party. Serve the cookies nestled on plates or a cake stand and don’t be surprised if guests grab them by the fistful.

Slice-and-Bake Pistachio Butter Cookies Recipe

• Prep time: 30 minutes
• Cook time: 15 minutes
• Chill time: 1 hour
• Yield: about 8 dozen

This recipe needs to be made in a food processor in order to fully combine the ingredients for the dough. Do not attempt to make it by hand.
You'll have leftover chopped nuts after making this recipe. Save them for your next batch of cookies, or sprinkle them over your oatmeal!
Almond Butter Cookie Variation: Replace the pistachios with almonds. Reduce the vanilla extract to 1/2 teaspoon and add 1/2 teaspoon almond extract.

Ingredients :

• 3/4 cup (90 g) shelled raw pistachio nuts
• 2 cups (280 g) all-purpose flour
• 2/3 cup (85 g) powdered sugar
• 1/4 teaspoon salt
• 14 tablespoons (1 3/4 sticks, 198 g) unsalted butter, softened to room temperature
• 1 egg yolk
• 1 teaspoon vanilla extract

Read More: Slice-and-Bake Pistachio Butter Cookies

Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan)

Here is a stew made for fall! This Chicken Stew with Walnut and Pomegranate Sauce recipe is a classic preparation in Persian cooking, going by the name “Fesenjan”.

Chicken pieces are first browned and then slowly cooked in a sauce with ground toasted walnuts and pomegranate molasses. You might not normally think to make a sauce with walnuts and pomegranates, but it’s a perfect combination!

The toasted walnuts are rich and warm and the pomegranate molasses sharp and berry toned. Cooked slowly with the chicken, the sauce is spectacular. Bowl-licking good.

The only ingredient that might be a little unusual is the pomegranate molasses. You can make your own with pomegranate juice (see our recipe for pomegranate molasses), or look for it at Whole Foods or a store that carries Middle Eastern ingredients.

Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan) 

Make your own pomegranate molasses by simmering 1 cup of pomegranate juice until it reduces to 5 Tbsp of syrup.

• Prep time: 10 minutes
• Cook time: 2 hours
• Yield: Serves 6-8

Ingredients : 

• 1 to 2 large yellow onions, chopped, (3 cups)
• 2 Tbps unsalted butter
• 3 Tbsp olive oil
• 5 Tbsp pomegranate molasses
• 1/2 pound walnut halves (about 2 cups)
• 2 lbs boneless skinless chicken thighs and/or breasts, trimmed of excess fat, cut into medium size pieces, patted dry and salted
• 2 cups chicken stock
• 2 Tbsp plus 2 teaspoons of sugar
• 1/2 teaspoon turmeric
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• Salt
• 1/2 cup fresh pomegranate arils for garnish (optional)

Read More: Chicken Stew with Walnut and Pomegranate Sauce (Fesenjan)

Grain Free Hot Cocoa Brownie Bites

Delicious little brownie bites that taste like your favorite cup of hot cocoa. These bites are a perfect treat and only take 15 minutes to make! Made with Simple Mills tasty grain free chocolate baking mix!

I have a confession to make. I snuck brownies into cookie week. I know I’ve got a few mad brownie lovers out there who crave a tasty chocolate treat like no other. These are for you chocoholics. (Brownieholics?)

Before we address these brownie bites, we need to have a MAJOR discussion about Simple Mills because lately I’ve become absolutely obsessed with their baking mixes and frostings. Like can’t-stop-licking-the-bowl-clean-obsessed. 

And their chocolate frosting? Don’t even get me started because it could be the best frosting I’ve ever had. I’ve found myself digging it into the jar wayyyy too often. Last week I frosted my avocado black bean brownies with it and Tony ate almost the entire batch. YUMMMM.

The truth is that they are one of my favorite baking mixes for both taste but because they also contains simple, wholesome ingredients that you can see and pronounce. Simple Mills mixes are gluten free, soy free, gum free, non GMO and paleo friendly which means you can bake them for your friends and family who may have allergies or sensitivities. 

This year I wanted to create something DIY for the holidays and decided on these adorable hot cocoa brownie bites that you can easily put in jar and send off to your loved ones.

Just pour Simple Mills chocolate muffin and cake mix, coconut sugar and marshmallows into a jar; tie on a note or card with instructions on how to make and you’re done! These treats are perfect for holiday cookie exchanges because they take 15 minutes from start to finish and make 24 little bites of love.

Grain Free Hot Cocoa Brownie Bites

Prep time:  5 mins

Cook time:  10 mins
Total time:  15 mins

Ingredients : 

• 1 box Simple Mills Chocolate Cake mix
• 1/3 cup coconut sugar
• 1 tablespoon vanilla extract
• 2 eggs, slightly beaten
• 1/4 cup melted butter (coconut oil will also work)
• 72 mini marshmallows
• Optional: 1/2 cup Simple Mills Chocolate Frosting

Read More: Grain Free Hot Cocoa Brownie Bites

S’more Cookie Pizza

This S’more Cookie Pizza begins with a graham cracker cookie that is topped with marshmallow cream, mini marshmallows, chocolate and crushed graham crackers. It is a delicious, show-stopping dessert that is perfect for special occasions!

Winter is not my favorite season. It is way too cold, at least where I live. Anytime I can catch a glimmer of summer or warmer weather, I will take it. Sometimes that glimmer comes in the form of food.

S’mores take me back to warmer temperatures. This S’more Cookie Pizza was just the ticket to put a smile on my face in the snowy weather.

This was a huge hit at our party! It was a fun spin on a classic recipe and got rave reviews from all who tried it.

This cookie pizza truly has it all. Soft cookie, gooey marshmallows and melty chocolate- it is a perfect bite each and every time!

S’more Cookie Pizza

Ingredients :

• ½ cup butter, softened
• ¼ cup brown sugar
• ½ cup sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1⅓ cups flour
• ¾ cup graham cracker crumbs
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 7 ounces marshmallow crème
• 3 cups mini marshmallows
• 3 (1.5 ounce) Hershey's Chocolate Bars
• 3 graham crackers, roughly crumbled

Read More: S’more Cookie Pizza

Crispy Parmesan Potato Stacks

When the weather gets colder, I turn to baked potatoes for comfort. It’s the perfect excuse to turn on the oven and warm up the house. Besides who doesn’t want a side of roasted taters for dinner?

These crispy Parmesan potato stacks are a fun twist on your standard baked potato, and they’re surprisingly easy to make.

A muffin tin is definitely required equipment for this recipe. I tried baking these stacks on a baking sheet, but nearly half of the potato stacks toppled over midway through the bake. The walls of a muffin pan help keep everything in place.

Because they need to fit in the muffin tin, look for relatively small potatoes when shopping. Potatoes that are 2 inches in diameter or so work well. (For reference, a standard muffin cup is 2 inches wide at the bottom and 3 inches wide at the top.)

I tried this recipe a few times with Russet potatoes, and in general, I found that these potatoes are just too big to fit into muffin cups. Yukons are usually a better size, plus they have a buttery flavor that I love. (Yukons are also our top choice for mashed potatoes here at Simply Recipes!)

Slice the potatoes as thinly as possible. A mandolin set to 1/16-inch is great for slicing uniform, thin slices, but you can use a chef’s knife, too. Just try to slice as thinly as you possibly can.

If you’re using a mandoline, make sure to be very careful with the blade. As an extra precaution, I always wear cut-resistant gloves when I’m operating the mandoline.

Crispy Parmesan Potato Stacks Recipe

• Prep time: 15 minutes
• Cook time: 35 minutes
• Yield: 12 stacks

I purposely use a silicone pastry brush for this recipe because I found that a standard pastry brush with bristles added too much oil.

Ingredients : 

• 2 1/2 tablespoons olive oil
• 1/8 teaspoon garlic powder
• 3/4 teaspoon salt
• 1 3/4 pounds Yukon potatoes
• 1/2 tablespoons fresh thyme leaves
• 1/4 cup shredded Parmesan cheese

Special equipment :

• 12-cup muffin pan
• Silicone pastry brush

Read More: Crispy Parmesan Potato Stacks

French Toast Casserole

With this French toast casserole, you skip the hassle of standing by the stove and pan-frying each individual slice of French toast.

Instead, you just throw everything into a dish and let the oven do the work! You can even assemble the casserole the night before and bake it the next morning.
You still get all the best parts of a slice of French toast, but with far less effort: soft and custardy middles, cinnamon-infused edges, plus an extra-crunchy toasted topping.
For this French toast casserole, you are going to need a fairly large loaf of bread – enough to make about 10 cups once cubed. Use any good-quality loaf, like a French loaf, sourdough, ciabatta, or challah. I actually really liked the sourdough bread because the slight sour taste helped balance out the sweetness of everything else.
Leave the crusts on the bread since this adds some good, crunchy texture to the casserole!
I also added some orange zest and dried cranberries to my version to brighten up the flavors. You can leave these out if you want, or add your own favorite dried fruits to the casserole!
By the way, those extra-crunchy top pieces are like cinnamon and sugar croutons. As I was testing this recipe, I kept picking them from the top and leaving the bottom for my husband. Shh…don’t tell anyone.

French Toast Casserole Recipe

• Prep time: 15 minutes
• Cook time: 40 minutes
• Chill time: overnight (optional)
• Yield: 6 to 8 servings

Make-ahead instructions: Assemble the casserole through Step 4, cover well, and refrigerate overnight. The next day, uncover, drizzle the casserole with the topping, and bake. Baking time will be slightly longer.
This casserole reheats well, though the chunks of bread on the top will gradually lose some crunch. The best way to reheat it is to bake it in the oven at 350F for 10 to 15 minutes to warm through and re-crisp the top.

Ingredients

For the casserole:

• 1 large loaf good-quality French loaf, sourdough, ciabatta, or challah (enough to yield 10 cups of chunks of bread)
• 1/2 cup (45g) chopped pecans
• 5 large eggs
• 1 1/2 cups whole milk
• 1/4 cup (50g) granulated sugar
• Zest from one medium orange (optional)
• 1/2 teaspoons ground cinnamon
• 1/4 teaspoon salt

For the topping:

• 4 tablespoons unsalted butter, melted
• 3 tablespoons (40g) dark brown sugar
• 1 teaspoon ground cinnamon

Optional toppings for serving:

• Dried cranberries
• Powdered sugar
• Maple syrup

Read More: French Toast Casserole

Pork Chops with Pomegranate Glaze

For a quick supper, you can’t beat pork chops. They are succulent and hearty, take little time to prepare, and fit the bill for a chilly weeknight meal.

Top them with an easy pan sauce, sprinkle with pomegranate seeds, and you have a no-fuss dish worthy to serve to company.
Thick, bone-in pork chops have a lot of flavor and won’t dry out as much during cooking as boneless chops. Once they are seared and cooked, transfer them to a plate and keep them warm with a loose covering of foil while you make the sauce.
Add some shallots to the hot pan and scrape the bottom to help release the tasty brown bits that have collected. Add the pomegranate juice and thyme, and simmer until the juice reduces by about one-third (you can eyeball this).
For a velvety smooth finish, use a French trick: Take the pan off the heat and whisk in some cold butter to form a smooth emulsion.
As for the pomegranate seeds (arils) to garnish, either buy them already prepared or use this method to separate the arils from the fruit.
My own personal favorite way to extract the seeds is very uncomplicated: halve the pomegranate across the equator. Hold one half, seed side down over a bowl. Then bash it firmly all around with a heavy wooden spoon to release the seeds into the bowl.

Pork Chops with Pomegranate Glaze Recipe

• Prep time: 10 minutes
• Cook time: 20 minutes
• Yield: 4 servings

Ingredients :

• 4 bone-in center cut pork chops, about 1-inch thick
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 3 tablespoons finely chopped shallots
• 1 1/2 cups pomegranate juice
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 2 sprigs thyme
• 1 tablespoon cold, unsalted butter
• 2 tablespoons chopped parsley (for garnish)
• Seeds from 1 pomegranate (for garnish)

Read More: Pork Chops with Pomegranate Glaze

Peanut Butter Fudge

This Peanut Butter Fudge is creamy and absolutely divine! It is topped with crunchy peanuts and is the perfect treat!

Life is absolutely crazy right now, in the best way! I love the holidays and the feelings and food that come with it. Neighborhood gifts are starting to make their way around here and I have been trying to narrow down what I am going to make for my sweet friends and neighbors.

Fudge is a MUST HAVE at my house around the holidays. It is probably one of my favorite types of treats this time of year and makes an excellent gift. I love the creaminess and all the many varieties.

My husband is a huge peanut butter fan so I thought it was high time I made my favorite fudge recipe into a peanut butter version.

This Peanut Butter Fudge was a HUGE hit!!! It has such a rich and creamy base and it topped with crunchy peanuts making the perfect bite-sized dessert. If you love peanut butter, then this fudge is a must try!

Peanut Butter Fudge

Recipe type: Dessert

Ingredients :

• ¾ cup butter
• 2 cups sugar
• 1 cup brown sugar
• ⅔ cup evaporated milk
• 2 cups peanut butter chips
• 7 ounces marshmallow cream
• 1 teaspoon vanilla
• ½ cup peanuts

Read More: Peanut Butter Fudge

Sour Cream and Bacon Deviled Eggs

I know that many of you are familiar with classic deviled eggs made with mayo and mustard. But have you ever tried sour cream deviled eggs before? They’re so good!
I don’t usually keep mayo around the house, so I decided to try making a batch with sour cream instead. The richness of full-fat sour cream really gives the deviled eggs a nice creamy texture, and I love the slight sour flavor.
I topped off my creation with a sprinkling of bacon and chives, which take the flavors of the deviled eggs to whole different level. Bacon makes everything better, right?!
To cook the eggs, I use Elise’s method of steaming the eggs in a pot. It’s one of my favorite ways to cook hard boiled eggs because the egg shells peel off quite easily.
If you prefer cooking hard boiled eggs the traditional way, check out this step-by-step tutorial on how to make the perfect hard boiled eggs.
Also, if you prefer your deviled eggs with mayo, feel free to swap half of the sour cream for mayo or any amount that suits your taste.

Sour Cream and Bacon Deviled Eggs Recipe

• Prep time: 10 minutes
• Cook time: 30 minutes

I use granulated garlic in this recipe because it mixes better into the egg yolk mixture and it doesn’t have the raw bite of freshly minced garlic. If you don’t have granulated garlic or garlic powder on hand, I would mix in 1/2 to 1 full tablespoon of minced onions instead.

Ingredients :

• 12 large eggs
• 1/2 cup full-fat sour cream
• 1 to 2 teaspoons Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 to 1/2 teaspoon granulated garlic
• 3 to 4 strips of bacon
• 1 1/2 tablespoons chopped chives
• Ground paprika, to garnish

Read More: Sour Cream and Bacon Deviled Eggs

Sausage and Mushroom Bread Pudding

Cold weather is finally arriving here, so to keep things cozy and warm I’ve been baking up hearty casseroles like this sausage and mushroom bread pudding. Of course after it came out of the oven, the boys reminded me they don’t like mushrooms. Of. Course. They. Don’t.


I forgot. Well at least there’s the baby.

But what do you do with all of that leftover bread pudding? You pick out the mushrooms, waffle it, then serve with some over-easy eggs and the mushrooms loathers are none the wiser. Yay to repurposing leftovers.


To keep the bread pudding moist but light, I used a 2:1 ratio of milk to cream. For the milk I used fairlife® because it has a creamier texture than other brands while only containing half the sugar of regular milk. And I love that it’s lactose free-with no compromise to taste. But the main reason it’s always stocked in my refrigerator is because fairlife is higher in protein –  13 grams vs. the traditional 8 grams. It’s Fairlife’s cold-filtration system that makes it possible to increase the protein and calcium levels of their milk – something that I value for my ever-growing boys.
Now if only I can find a way to get my picky eaters to embrace mushrooms!

Sausage and Mushroom Bread Pudding

Ingredients:

• 1 lb. ground sausage
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 lb. mushrooms
• 1 leek, white parts only
• 2 tablespoons thyme
• ½ cup white wine
• 2 cups fairlife Milk
• 1 cup heavy cream
• 2 tablespoons thyme
• 1 teaspoon kosher salt
• 3 large eggs, lightly beaten
• 2 large egg yolks, lightly beaten
•  4 oz. fontina cheese
• 8 oz. parmesan cheese
• 1 lb. crusty bread, sliced

Read More: Sausage and Mushroom Bread Pudding

Coconut Cake with Lemon Curd and Vanilla Buttercream

If you love coconut, then this cake is for you. The cake is moist, the lemon curd filling is tart and bright, and the vanilla icing is silky smooth.

This coconut cake pulls out all the stops. It is the best dessert for any special occasion.

If I learned anything from my days as a pastry chef, it is that in baking, you can often play around with timing and make most recipes work on your schedule.

This is because pastry making is all about components. At the restaurant, we made many of our building blocks throughout the week: puff pastry, pastry cream, pie dough, even buttercream, could all be made ahead at separate times and then combined in different ways depending on the particular dessert we needed to make.

The same holds for this cake. It’s a big bite to take all in one day, unless you have an entire morning for the job. Instead, spread out the tasks over a few days.

Here’s what I do: Make the cake, and while it is baking, make the lemon curd (which is pretty quick and easy). Wrap the cake in foil and pack the curd into a storage container, and refrigerate both. Now you have done the lion’s share of work!

On the following day, make the buttercream, and then fill, ice and decorate the cake. Or refrigerate the buttercream for another day (or up to three days); let it come to room temperature before decorating the cake.

Once decorated, cover the cake with a cake dome or an inverted mixing bowl, and it can sit on the counter for several hours until serving. You can also refrigerate the covered cake for a few days before serving (up to 3 days).

Before you know it, your pièce de résistance is ready for its grand entrance at the dinner party, without too much fluster!

Coconut Cake with Lemon Curd and Vanilla Buttercream

• Prep time: 1 hour
• Cook time:
• Yield: 1 9-inch cake, 10 to 12 servings

The coconut oil in the ingredient list should be solid; it sometimes liquefies at room temperature. If it has liquefied, measure what you need and then let it solidify in the fridge.
Cream of coconut is different than coconut milk or coconut cream, so read labels carefully when shopping. My favorite brand is Coco Lopez. If you don’t see it in your supermarket, look for it at the liquor store since it is also a component for pina coladas.
You won't need the full can of cream of coconut. The leftover is great drizzled over morning oatmeal or made into a cocktail.

Ingredients :

For the cake:

• Butter (for the cake pans)
• Flour (for the cake pans)
• 2 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 4 large eggs
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup coconut oil (solidified, not liquidy)
• 1 1/2 cups sugar
• 1 cup canned cream of coconut, such as Coco Lopez
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• Pinch of salt

For the lemon curd filling:

• 1 tablespoon finely grated lemon zest
• 1/2 cup lemon juice (from 3 to 4 lemons)
• 3/4 cup sugar
• 2 large eggs
• 2 egg yolks
• Pinch of salt
• 6 tablespoons unsalted butter, cut in small cubes

For the buttercream:

• 3/4 pound (3 sticks) cold unsalted butter, cut into pieces
• 4 egg whites
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract

To finish the cake:

• 1 cup unsweetened coconut flakes, toasted
• 1 cup lemon curd
• 1 cup shredded unsweetened coconut

Read More: Coconut Cake with Lemon Curd and Vanilla Buttercream

Vegan Stuffed Squash with Brown Rice and Mushrooms

This roasted winter squash is filled with tender mushrooms and creamy brown rice.
It makes a fantastic main course for any vegans or vegetarians at your holiday table – and the leftovers are perfect for a “Meatless Monday” dinner!


Vegetarians and vegans are used to fending for themselves at holidays and social functions. I know because I was one for more than ten years!
This dish is cooked in several stages. This helps develop the flavors and textures of each ingredient. While this takes a little extra time, it’s worth it for all the rich, caramelized, vibrant flavors that make their way into the finished dish.

Aim to finish all the components at the same time so you can serve the stuffed squashes while piping hot. I’ve found that the stuffed squashes tend to dry out if you try to re-heat them in the oven.
If the squash halves have finished roasting before the rice and vegetables are ready, hold them in the warm oven until needed. Conversely, if the filling is ready before the squash halves, cover the pans to keep warm until needed. Re-warm briefly on the stovetop or in the microwave if needed before continuing with the recipe.

To break up the work, you can cook the vegetables, mushrooms, and rice ahead of time. Just warm them on the stovetop or in the microwave before mixing them with the roasted squash puree.
I believe plant-based meals like this one can be easily as exciting as their meaty counterparts. If you or your family are not used to cooking vegan or vegetarian meals, try this recipe!

Vegan Stuffed Squash with Brown Rice and Mushrooms Recipe

• Prep time: 20 minutes
• Cook time: 1 hour
• Yield: Serves 6

The vegetables and rice for the filling and the roasted squash halves can be prepped a day or two ahead. Warm them on the stovetop or in the microwave before continuing with the recipe.
Note that one of the squashes is pureed and mixed into the filling. The remaining squash halves will be stuffed and served.

Ingredients :

For the squash:

• 4 small winter squash (about 1 1/2 pounds each), like kabocha, acorn squash, or pie pumpkins
• 1/2 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

For the filling:

• 4 tablespoons olive oil, divided
• 2 cups brown rice
• 4 cups low-sodium vegetable broth or water
• 1 cup diced carrot
• 1 cup diced shallots
• 1 cup diced celery
• 1 1/4 pounds mushrooms, diced (I used a mix of creminis and wild mushrooms),
• 3 cloves garlic, minced
• 1/2 cup white wine
• Pinch cinnamon
• 1 cup chopped mixed herbs (parsley, chives, and chervil work beautifully here)

Read More: Vegan Stuffed Squash with Brown Rice and Mushrooms

Steamed Mussels

I’m all about low-fuss, easy entertaining recipes like these steamed mussels. It comes together in a matter of minutes and it can all be prepared in one pan.


I used my 31/2 quart sauté pan that’s part of the KitchenAid® Tri-ply Stainless Steel Cookware 10-piece set. As I mentioned in this post, these pans are my latest wonder tools. Their sturdy tri-ply construction means no warping and no hot spots. And when it comes to the stainless steel finish, it has a nearly nonstick feel to it, which makes cleaning a cinch. Along with all that, I love the the glass top. It gives me a quick at-a-glance monitoring, especially important when steaming mussels or anything else for that matter.


Speaking of these mussels, check out the recipe! You totally got this. It takes only minutes to make and it’s always impressive. You can serve it with some good crusty bread or throw in some pasta for sustenance. Time usually dictates what I serve it with. Regardless of which one I go with, I like that my new good looking and well performing pan can go from stovetop to table.
Yay to less dishes and easy entertaining recipes like this!

Steamed Mussels

Ingredients:

• 3 tablespoons olive oil
• 1/2 fennel bulb, thinly sliced
• 1/2 onion, chopped
• 3 large shallots, chopped
• 4 large garlic cloves, finely chopped
• 3 tablespoons anchovy paste
• 1/4 cup tomato paste
• 1 (14-ounce) can diced tomatoes in juice
• 1 cups dry white wine
• 1/2 cups clam juice
• salt and pepper to taste
• 1 1/2 lbs mussels, cleaned
• 1 cup roughly chopped parsley
• red peppers
• lemon wedges

Read More: Steamed Mussels

Orange & Vanilla Hot Buttered Rum

Every winter, I’m surprised by how many people have never had a hot buttered rum.
This is a classic American cocktail that dates back to colonial times, and it’s as much a part of Christmas as eggnog or peppermint hot chocolate. More people need to know how good this cocktail can be!

To help spread the word, hot buttered rums have become my standard contribution to holiday parties and potlucks. I just make an extra large batch of spiced butter ahead of time, grab a bottle of dark rum, and off I go.

I get some water boiling as soon as I arrive, and a few minutes later, and the first butter-filled cups are ready. The room fills with the aroma of cinnamon, orange and vanilla.
It’s impossible to resist, and nearly everyone who tastes it asks for the recipe.
Traditional buttered rums are simply flavored with cinnamon and brown sugar. But I think the addition of orange zest and vanilla really make this cocktail stand out.

Of course, feel free to tinker with the recipe to create your own version! Lemon zest, cardamom, orange bitters, or even swapping out the rum for brandy or rye, are all fantastic alternatives.

Orange & Vanilla Hot Buttered Rum Recipe

• Prep time: 10 minutes
• Yield: 4 drinks

Good-quality dark rum really is key here. You don’t have to pay a lot of money for good bottle; just avoid anything in a plastic jug. (I find Mount Gay is a flavorful and affordable option.)
The compound butter will keep for several weeks in an airtight container in the fridge, and the flavors will only get more intense over time. I often make a large batch a few days in advance of a party so it’s at its most fragrant.
Scale this recipe up for larger crowds.

Ingredients :

For the orange-vanilla butter:

• 8 tablespoons (1 stick) unsalted butter, room temperature
• 1/2 cup packed dark brown sugar
• 1 tablespoon orange zest
• 1 teaspoon vanilla extract (or the seeds from 1/2 vanilla bean pod)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• Pinch ground cloves
• Pinch salt

To serve:

• 6 ounces dark rum
• 3 cups near-boiling hot water
• Cinnamon sticks for garnish (optional)

Read More: Orange & Vanilla Hot Buttered Rum

Vegan Chocolate Pudding

This rich and velvety vegan chocolate pudding is sure to satisfy even the most serious chocolate craving.

It may look and taste fancy, but this dairy-free dessert contains just two simple ingredients and takes less that 20 minutes to prepare.

The texture of this pudding is dense and rich thanks to full-fat coconut milk and good-quality dark chocolate. Mixed together, these two ingredients set into a creamy, spoonable chocolate pudding.

When shopping for dark chocolate, double check the ingredients to make sure it doesn’t contain milk, whey, or casein. Some fairly common brands to look for are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman’s Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.)

You can vary the depth of the chocolate flavor by using lighter or darker chocolate. I like something in the 65% cocoa range.

This pudding is a fantastic dessert for dinner parties or any gathering. It is beautiful and simple to make, and you can prepare it a couple of days ahead to make your life easier. I love that it will please everyone at the party equally, from your vegan friends to the paleo folks to people who eat everything.

You could even serve it in shot glasses for an open house or cocktail party!

Vegan Chocolate Pudding Recipe

• Prep time: 10 minutes
• Cook time: 10 minutes
• Chilling time: 4 hours
• Yield: 4 to 8 servings

Try steeping whole spices in the hot coconut milk for about 10 minutes, then strain through a sieve before reheating to melt the chocolate. If you’re adding extracts, add them a drop at a time at the same time as the vanilla.
Around the holidays, I often make this pudding with a dash of gingerbread spice or a drop of mint extract.
When shopping for dark chocolate, double check the ingredients to make sure it doesn't contain milk, whey, or casein. Some fairly common brands are Green & Blacks Organic Dark Chocolate, Alter Eco Dark Chocolate and Newman's Own Super Dark Chocolate. (Also, if you are Paleo, look for dark chocolate that is sweetened with stevia or honey.)

Ingredients :

• 1 (15-ounce) can full-fat coconut milk
• 10 ounces dark chocolate (60-70%), finely chopped
• 1 tablespoon vanilla extract (optional)
• Optional garnishes: Whipped coconut cream, shaved chocolate, berries or other fresh fruit

Read More: Vegan Chocolate Pudding

Ham and Cheese Breakfast Casserole

Put four favorite breakfast ingredients – ham, eggs, cheese and bread – into one dish and you have the perfect morning wake-up call for a house full of guests.
Depending on what part of the country you’re from, you might think of this as savory bread pudding, breakfast strata, or breakfast casserole.

No matter what you call it, this hearty make-ahead breakfast has everything going for it!
This casserole is made by layering triangles of white bread in a dish with diced ham, sliced tomatoes, and grated cheese. Pour some eggs whisked with milk over top, then send it to the fridge overnight.
What happens as the casserole sits is like magic.

The bread absorbs all the liquid, like a sponge. When baked, the top forms a delicious eggy crust while the middle stays soft and chewy. It’s rich with tomatoes and melted cheese, and a little smoky from the ham.

Squares of this casserole slice neatly and lift from the pan cleanly. The individual layers look so impressive when served!

Ham and Cheese Breakfast Casserole Recipe

• Prep time: 20 minutes
• Cook time: 1 hour
• Chilling time: 12 to 48 hours
• Yield: 10 servings

Look for loaves of bread at the store marked "toasting." These are generally firmer than other loaves of white sandwich bread. (And if you can't find toasting bread, just buy sandwich bread that seems fairly firm and substantial.)
If the tomatoes at the store don't look ripe, it's fine to skip them for this recipe.
You can substitute another melting cheese in place of the cheddar, if you want, like Swiss cheese or Monterey jack.

Ingredients :

• Butter (for the dish)
• 1 loaf sliced white toasting bread
• 3/4 pound mild cheddar, grated
• 8 small tomatoes, or 16 cherry tomatoes, thinly sliced
• 1 thick slice (3/4 pound) flavorful baked ham, cut into 1/4-inch dice (About 2 1/2 cups diced)
• 10 large eggs
• 3 cups whole milk
• Salt and pepper, to taste

Read More: Ham and Cheese Breakfast Casserole

Cauliflower Mashed “Potatoes” with Browned Butter

I had to laugh at our last holiday meal when my sister proclaimed, “these are the best mashed potatoes ever!” only to be informed that she was eating mashed cauliflower.
Cauliflower Mashed Potatoes have been around for a while, and if you have yet to get on the bandwagon, I encourage you to try them!
Cauliflower makes an excellent low carb substitute for starchy potatoes. Though we like mashed cauliflower so much that we usually serve both—cauliflower and mashed potatoes—at our holiday meals.


In this version we are steam boiling the cauliflower first in salted water, then draining and mashing. While the cauliflower is cooking, we brown some butter on the side to get mashed with the cauliflower. Do you ever make browned butter? It’s easy to make and brings a warm, nutty, deeply buttery flavor to everything it touches.
The addition of sour cream provides some tang and helps smooth out the mashed cauliflower.
The result? Amazing! Seriously good. Like, I’ll pass on the potatoes, just give me some more of the mashed cauliflower good.

Cauliflower Mashed “Potatoes” with Browned Butter Recipe

• Prep time: 5 minutes
• Cook time: 15 minutes
• Yield: Serves 4

Cauliflowers vary in size. If you are working with a cauliflower that is larger or smaller than 1 1/4 pounds, increase or decrease the amount of butter and sour cream to add.

Ingredients :

• 1 large cauliflower (about 1 1/4 pound or 565 g), core removed, cut into large florets (see How to Cut and Core Cauliflower)
• 1 cup (235 ml) water
• 1/2 teaspoon salt
• 2 Tbsp butter
• 4 Tbsp (60 ml) sour cream
• Chopped chives, green onions, and/or parsley for garnish
• Salt and pepper to taste

Read More: Cauliflower Mashed “Potatoes” with Browned Butter