All Things Yummy

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    I just made this delicious, oh-so-fancy breakfast in minutes.

    Mmm…

    Get:
    Crusty dinner rolls, as many as you want
    Large eggs – one for each roll
    Chopped fresh basil, parsley, chives, tarragon – any herbs you like
    Heavy Cream
    Sea salt and pepper
    Grated Parmesan, Gruyere, or Gouda

    Make:
    Preheat oven 350F. Slice off top of each roll, remove most of the bread inside, leaving crusty shell and a layer of bread. Place on baking sheet and crack egg into each roll. Top with a sprinkling of herbs, salt, pepper and tsp of cream. Sprinkle with cheese. Bake for about 20 min, til eggs are set and bread is toasty.



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    Apple pie in an apple. Yep.

    1 package store-bought refrigerated piecrust

    6 granny smith apples

    ¼ c sugar

    1 tbsp brown sugar

    ¼ tsp cinnamon

    ¼ tsp vanilla extract

    ¼ stick salted butter cut into small pieces

    Heat oven 375F. Cut off top of 4 apples and discard. Carefully scoop out inside of cut apples with spoon—leaving about 1/8-¼” of flesh.

     

    Remove skin from 2 additional apples and slice thin. Mix sliced apples with sugars, vanilla and cinnamon in bowl. Make adjustments to cinnamon and sugar as desired. Scoop sliced apples into hollow apples – dot tops with pieces of cubed butter.

     

    Unroll piecrust and slice into ¼” strips. Cover top of filled apples in lattice pattern with piecrust strips. Place in an 8×8 pan. Add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20-25 minutes. Remove foil and bake for an additional 20 minutes or until crust is golden brown and apples are soft.



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    If you thought kale chips were delicious wait until you try these.

    Brussels sprouts chips take a bit more work to prep than kale chips, but the result is crunchy and delicious and rivals the potato chip any day of the week… They’re so good, even my kids are addicted.

    Brussels Sprouts Chips.
    1 pound brussels sprouts
    3 tablespoons olive oil
    1 teaspoon sea salt

    Preheat oven 350°F. Remove leaves of brussels sprouts by cutting stem and setting them free. Scatter leaves evenly on baking sheet and drizzle generously with olive oil, tossing to coat. Sprinkle with the sea salt. Bake, turning every 5 to 7 minutes, until browned, crunchy, almost burnt, but not burnt.



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    The cutest little Halloween pumpkin ever. And it’s so simple to make!

     

    Dip store-bought cake donuts in an orange glaze—then top with sprinkles, leaves cut from fruit-rolls, and a stripey straw!

     

    How easy is that?

     

    For the glaze:

    1/4 c whole milk

    1 tsp vanilla extract

    2 c confectioners’ sugar

    Orange food coloring (click here for my fave all-natural food dye: http://amzn.to/1r5jbHA)

     

     

    Combine milk and vanilla in medium saucepan, heat on low til warm. Sift confectioners’ sugar into milk. Whisk slowly, til well combined. Remove from heat and set over bowl of warm water. Mix in a few drops of food coloring, stirring in between until desired color is reached. Dip 1-side of doughnuts in glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before decorating and serving.

     

     

    Voila!



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    It’s hot in LA. As in unbearably hot.

    It may be fall, but all I’m thinking about is a chilled glass of Rose and a plate filled with cheese, charcuterie, fruit and bread.

    In honor of this humble pink wine, here are my top picks for the most refreshing, affordable and yummy Roses out there:

     

    1. Commanderie de la Bargemone Provence – The lightest in color and crispest in flavor.
    2. Domaines Ott – The gold standard for perfect, blushy color and delicious, drinkability. If you’ve never had it, come up with a reason to splurge!
    3. Whispering Angel – Another very reliable, readily available option that doesn’t require quite such a generous wine budget. Sometimes it’s even on sale at Whole Foods.
    4. Domaine St. Aix – A perennial favorite for it’s classic, bright flavor and color.
    5. Domaine de Vaccelli Ajaccio Unu – A stunning rosé from Corsica. Much harder to find, but if you do get a chance to try the wines of this island region, we highly recommend it!
    6. Artea Alpes De Haute Provence – Total grocery store find, perfect for weeknight drinking, and available at Whole Foods for $9!
    7. Hudson Bellamy – Would you blame us for buying this bottle just for the label? Quite a nasty habit we’ve picked up over the years. The actual wine didn’t disappoint either.
    8. 90+ Cellars – Another great weeknight drinker, and generally sold for under $10.



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    Oatmeal Chocolate Chip Cookie’s ‘n’ Milk Breakfast Cups

     

    2 1/2 c old fashioned oats

    2 tbsp ground flax-meal

    1/2 tsp salt

    1/3 c real maple syrup (or honey, but I liked maple with these)

    2 tbsp peanut butter or almond butter

    1/4 c coconut oil

    1 very ripe banana, mashed well

    2 tsp vanilla extract

    1-2 c semi-sweet or dark chocolate chips

    Whole milk or coconut milk

    Toasted nuts, chocolate chips, fresh berries and/or sliced bananas, for serving

    In large mixing bowl mix together the oats, ground flax and salt. In medium glass bowl combine the maple syrup and peanut butter. Microwave on high for 1 minute or until the maple syrup is bubbling. Stir to combine the melted peanut or almond butter with the maple syrup. Add coconut oil, mashed banana and vanilla. Mix the wet mixture with the dry oats until completely combined and the all the oats are moistened. Cover the mixing bowl and place in the freezer for 10-15 minutes to chill before adding the chocolate chips. Meanwhile preheat the oven to 350 degrees F. Grease a 12-c muffin pan with butter, oil or cooking spray.

    Remove the dough from the freezer and fold in the chocolate chips. Divide the dough evenly among the 12 muffin cups. Starting in the middle, press down lightly with your fingers to form a bowl. Press from the bottom up to form the dough around the sides of the cups. If the dough is sticking to your hands try wetting them lightly, but I found just using my messy hands worked best.

    Bake the cups for 10-15 minutes or until the cookies are lightly golden around the top. Remove from the oven and let cool 5 minutes, then run a butter knife around the edges and carefully dump the cups out.

    Allow the cups to cool or eat warm (DO THIS!). Serve the cups IN A BOWL and pour in some thick milk. Do not use skim milk for this, whole milk or thick canned coconut milk is best. Garnish with fresh berries, chocolate chips and nuts. EAT!



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    The cutest little cupcake for fall… Also happens to be the easiest.

     

     

    Caramel Apple Cupcakes

    1 box Spice Cake Mix
    1 cup Apple Juice
    1/3 cup Vegetable Oil
    3 eggs
    1 Granny Smith Apple, peeled cored and shredded
    10oz store-bought caramels (about 36)
    1/4 c whole milk
    1/2 c chopped peanuts
    24 wooden popsicle sticks

     


    Preheat oven 350F. Line muffin pan with paper liners. Combine cake mix, apple juice, vegetable oil, and eggs in a large bowl. Mix until just blended. Mix in shredded apple, and fill the prepared liners about 2/3 full.

    Bake about 20 minutes or until lightly browned and a toothpick inserted into the center comes out clean. Cool.

    Melt caramels with milk over low heat until smooth, stirring constantly.

    Dip or spread melted caramel over the cupcakes. Sprinkle with chopped peanuts and insert a wooden stick into the center of each.



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    Homemade Cinnamon Rolls in minutes? Yup.

     

    All you need is a box of frozen puff pastry dough and a craving for these hot, gooey, sticky-sweet treats.

     

     

     

    Puff Pastry Cinnamon Rolls

    2 sheets puff pastry, thawed
    Flour for dusting
    1/2 c packed brown sugar, divided
    Ground cinnamon (to taste)

     

    For Icing
    4 tbsp butter
    2 c powdered sugar
    1 tsp vanilla extract
    3-6 tbsp hot water

    Preheat oven 400F. Line baking sheet with parchment paper, set aside.

    Unfold 1-sheet of puff pastry onto clean work surface sprinkled with flour.

     

    Spread 1/4 c brown sugar in thin even layer over pastry. Press down lightly. Sprinkle with cinnamon {to taste). Roll up and cut into 8 even pieces. Place on prepared baking sheet. Repeat with remaining sheet of puff pastry. Bake 15-20 min til puffed and golden.

     

    Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water 1 tbsp at a time until glaze reaches desired consistency. Spread over slightly cooled rolls.



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    Want a fresh and delicious twist on traditional S’mores? Look no further than this ingenious idea from 40Aprons.com

     

    Use any mashed fruit or jam you like and be amazed at the fast, easy and insanely yummy results.

     

    Fruit and White Chocolate S’mores

     

    • 2 graham crackers
    • 1 teaspoon butter, melted
    • 1 large marshmallow
    • 1 square (about 1 ounce) good white chocolate, from a bar
    • 2 ripe blackberries, strawberries, or your favorite jam smashed or stirred lightly in a bowl with the back of a fork or a muddler

     

    1. Preheat broiler.
    2. Brush both sides of the graham crackers with melted butter. Place in a single layer on a microwave-safe plate and lay a square of white chocolate on graham cracker (for every two). Microwave about 30-45 seconds, or until the white chocolate is beginning to soften and melt. Don’t microwave too long, or parts of your graham cracker will burn!
    3. Transfer the graham cracker with white chocolate on it to a pan and place a marshmallow on top of the white chocolate. Place under broiler and watch carefully—about 90 seconds to 2 minutes. The marshmallow should puff up and begin to brown; don’t let over-brown or your graham cracker will suffer! If you prefer your marshmallow a bit more toasted, use a kitchen torch to brown the naked edge.
    4. Spoon light smashed berries or jam onto top of toasted marshmallow and top with remaining graham cracker. Serve immediately



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    This Nectarine, Prosciutto, and Buffalo Mozzarella Salad is the thing my summer dreams are made of. Whip up for a light lunch, a dinner side, or your Labor Day celebration for a salty, sweet, creamy combination that will blow your mind. 

    Thank you for the inspiration #HonestlyYum.

    Nectarine Summer Salad

    Ingredients:

    • 3-4 nectarines
    • 2 heirloom tomatoes
    • 1 ball of mozzarella di bufala
    • 1 small bundle of basil
    • 6-8 slices of prosciutto
    • 2 heads of little gem lettuce
    • 1/4 cup of extra virgin olive oil
    • 1/4 cup of balsamic vinegar
    • Sea salt
    • Freshly ground black pepper

    Directions:

    • Rinse and dry the lettuce and rip larger leaves in half.
    • Slice the nectarines and tomatoes into wedges.
    • Assemble the salad by laying the lettuce down on the bottom, scatter the tomatoes and nectarines over the lettuce.
    • Tear the mozzarella over the salad.
    • Tear leaves of basil over the salad.
    • Lay slices of prosciutto throughout the salad.
    • To make the dressing, whisk together 1/4  cup of balsamic vinegar with 1/4 cup of extra virgin olive oil.
    • Season salad with sea salt and black pepper.



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    Just three ingredients is all it takes to create the ultimate, chewy, ooey-gooey, chocolate treat.

     

    Anytime, any place, So easy, so fast, so delish.

     

    3 Ingredient Nutella Cookies

    1 cup Nutella
    1 cup all-purpose flour
    1 large egg
    Jar of Nutella, refrigerated, for stuffing

     

    Preheat oven 350 F and line 2 trays with parchment. In large bowl, mix together Nutella and egg. Add the flour and stir til incorporated. Mixture will be thick. Roll tbsp of dough into ball and flatten in palm. Place on lined baking tray. Drop 1 tbsp of cold Nutella in center of cookie. Roll another tbsp of dough into a ball and flatten in palm. Place over the Nutella and press/pinch the edges of the two cookies together to seal. Repeat til dough is gone. Bake 6-8 min til set but not overcooked.



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    These make-your-own buttermilk pancakes are pure bliss. Fluffy in the center, crisp on the outside. Sort of sweet, slightly tangy, perfectly light and absolutely delicious. This will become your go-to recipe as it has mine.


    For an extra special treat, top with crisp, crumbled bacon and maple syrup before serving.

     

    Housemade Buttermilk Pancakes

    • 1 1/2 c milk
    • 4 tbsp white vinegar
    • 2 c all-purpose flour
    • 6 tbsp sugar
    • 2 tsp baking powder
    • 2 tsp baking soda
    • 1 tsp salt
    • 2 large eggs
    • 4 tbsp unsalted butter, melted
    • 2 tsp vanilla
    • Maple syrup
    • Optional: crumbled, crispy bacon or fresh fruit

     

    Combine milk and vinegar in small bowl and stir. Let sit 10 minutes. You could also use buttermilk for this step but I like this flavor better. Mix dry ingredients together in a large bowl. In a smaller bowl, whisk soured milk, egg and melted butter. Pour wet ingredients into dry and gently blend until flour is just incorporated. Don’t overmix, it’s okay to have lumps. Let batter sit, undisturbed for about 10 minutes. Do not stir at all.

     

    Melt 2 tbsp butter in a pan set to medium. Gently pour a ¼ cup of batter onto your frying pan or griddle. Don’t overcrowd pan with too many pancakes. Cook til bubbles appear on surface and then flip with a spatula and brown the other side.

     

    As desired top with crumbled bacon and maple syrup. Or butter, fresh fruit and syrup.



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    This DIY Doughnut Stand may very well be the single best party accessory of all time.

    And it’s so simple:

    Get

    • 2×6’ piece of wood. Sanded and smooth.  
    • Wooden dowels any size will work as long as you have a drill bit the same size. If you want to go tall with them, be sure to get thicker dowels so it will be sturdy when you pile on the doughnuts.


    Make

    • Drill holes through wooden board, leaving enough room so the doughnuts won’t touch when you put them on. Then push dowels in.
    • Slide on doughnuts and done


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    A chevron crust makes any pie chic and even more delicious.

    Simply make your favorite double-crust pie recipe… But prepare the crust as follows:

    Working on lightly floured surface, roll 1 dough round out into 14-inch circle. Set dough on parchment-lined baking sheet. Using sharp knife, cut chevron pattern into dough. Strips should be about 1 inch wide. Set baking sheet in freezer while you prepare bottom crust and filling.

    Roll out second dough round into 14-inch circle. To make it easy to transfer, fold dough into quarters and then unfold in prepared pie pan. Press dough into sides. Cut off all but 1 inch of overhanging dough. Refrigerate pie pan for 10 minutes.

    Remove top crust from freezer and bottom crust from refrigerator. Spoon prepared filling into bottom crust. Brush edge of crust with egg white. Working quickly, lay each chevron strip across pie. Trim excess dough and crimp the edges together. Brush chevron pattern with egg white and sprinkle with remaining tablespoon of sugar.

    Follow baking instructions in your recipe and voila!



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    What better to do with an ordinary bag of potato chips, a few caramels and a leftover bag of chocolate chips than make this outrageously decadent, over-the-top snack…

    Pip & Ebby’s Salted Chocolate Caramel Crunchers
    1 bag kettle style potato chips
    1 bag caramel bits or caramels unwrapped (http://amzn.to/1jiK2dV)
    1 bag milk or dark chocolate chips
    1 tbsp coconut oil
    Sea Salt

    Line 2 large baking sheets with wax paper. Coat with cooking spray, set aside. In medium bowl, combine caramel bits or unwrapped caramels with 2 tbsp water. Microwave in 30-sec intervals, stirring after each, til smooth. Dip individual chips halfway into melted caramel. Place on prepared sheets. Place sheets in fridge 10 min, or til caramel has hardened. Remove from fridge and transfer, on wax paper, to flat surface. Place clean sheet of wax paper over each baking sheet, coat with cooking spray. Melt chocolate chips and oil in microwave on medium power in 30 sec intervals, stir in between til melted. Dip caramel-covered chips into chocolate. Place onto newly prepared baking sheets. Sprinkle with sea salt. Place baking sheets back in fridge, 10 min, or until chocolate sets.



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