Updated Recipes

Happy New Year!! I hope everyone had a great holiday season. My family was out and about visiting family, which was wonderful…BUT, I’m so happy to be back home too. Vacationing with a 1-year-old can get a little rough at times. I must say, we all had an amazing time despite the lack of sleep and tantrums at times!

Cinnamon Rolls

I’ll be back with some new recipes real soon, but a couple updates about old recipes first! I updated my Christmas Morning Cinnamon Rolls because after making them again, a lower temperature is the way to go to make sure they don’t get too brown on top while baking. Also, probably my most popular recipe, Green Lentil Dal, had a face lift after my best constructive critic (my sister, of course!) told me it was too watery for her taste. So I tried it again with less liquid and it was great! She was totally right! I left the extra liquid as an option, so if you were attached to the old version, you’re still covered.

Lentil Dal

Speaking of green lentil dal, keep an eye out for my next recipe…I’ll leave you guessing what it is exactly, but it’s another take on dal that might just be even more delicious than the original! YUM!

Christmas Eve Hot Chocolate

Christmas Eve Hot ChocolateEvery year growing up we used to leave milk and cookies for Santa on Christmas Eve. That tradition is sure to continue with our little one. However, I don’t think Santa would mind ONE bit if we left him some of this hot chocolate instead of milk along with his cookies. In fact, I’m POSITIVE he would love it. 

Christmas Eve Hot ChocolateThis is a *super* rich and creamy version of hot chocolate that will leave your whole body warmed. Notice the sweetened condensed milk pouring into this pot of cream and whole milk…Yeah. It’s rich. In fact, I’d say it’s on a totally different planet than the “hot chocolate” packets that often pop up. Don’t get me wrong, I still use powdered hot cocoa and love it. But for Christmas Eve, this version is certainly a treat worth having. Santa will leave your house so, so happy. 

Christmas Eve Hot ChocolateThe only comparison I can come up with is the hot chocolate Travis and I had on our final night in Italy a few years ago. We were sitting in a cozy cafe near the leaning tower of Pisa. Stop right there. Picture that stunning image for a second…Okay, proceed. We wanted to treat ourselves to a little something and decided on hot chocolate. That was a genius idea. I think had the best hot chocolate of my life there. Now, this might not be an identical recipe, but it sure did bring me back to that little cafe. All the good feels came back real quick.

Christmas Eve Hot ChocolateChristmas Eve hot chocolate is almost like a pause button on life. With all the stress of Christmas – running around to see family, wrapping presents, making endless food, traffic, decorating, etc. – this hot chocolate will force you to sit and enjoy the little things of life. Even if just for a minute. And it will put a SMILE on your face! What more can you ask for?! Maybe some peppermint truffles to go with it?? Yeah. That’s what you can ask for 🙂

Christmas Eve Hot Chocolate
Serves 8
Rich and creamy hot chocolate recipe from scratch
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Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Prep Time
2 min
Cook Time
10 min
Total Time
12 min
Ingredients
  1. 3 cups whole milk
  2. 2 cups heavy cream
  3. 1 can sweetened condensed milk (14 ounces)
  4. 2 cups semi-sweet chocolate chips, melted*
  5. 1/2 teaspoon vanilla extract
  6. pinch of salt
Instructions
  1. Whisk together milk, cream, and sweetened condensed milk in a saucepan. Heat over medium heat until tiny bubbles just begin to form along the edges.
  2. Whisk in the melted chocolate chips, vanilla extract, and pinch of salt until evenly distributed.
  3. Serve warm with whipped cream, marshmallows, or your topping of choice!
Notes
  1. To melt the chocolate chips, you can either melt them over a double boiler or in the microwave. To microwave, heat in 30 second intervals, mixing each time, until the chocolate chips are melted.
Flavor From Scratch https://www.flavorfromscratch.com/

Peppermint Chocolate Sandwich Cookie Truffles

peppermint sandwich cookie truffleDecember is holiday time! Yay! When I think holidays (especially Christmas), I think peppermint. It’s just so festive and fun! You will definitely get your peppermint fill with these peppermint chocolate sandwich cookie truffles. OH. MY. YUM. If you’re confused what I mean by “chocolate sandwich cookie”, it’s just a very generic way of saying peppermint “Oreo” truffles. I decided not to play favorites because I did indeed use the generic brand that was labelled “chocolate sandwich cookies.” Guaranteed delicious no matter the brand. For reals.

peppermint sandwich cookie truffleI remember making chocolate sandwich cookie truffles in middle school home ec. class (Am I dating myself here? Do they still have that class??). In fact, I think that’s the only recipe I remember making in that class because, well, chocolate. You can’t forget a delicious chocolate recipe. Also, the original recipe literally has 3 ingredients…sandwich cookies, cream cheese, and chocolate chips. You don’t even really need a recipe for that. SCORE!

peppermint sandwich cookie truffleI used my homemade peppermint extract in this recipe. Amazing! Couple notes if you use a homemade extract…First of all, this isn’t baked so if you use an alcohol base in your extract, it will have a very small amount of alcohol in the final recipe (split over about 50 truffles). Also, I actually used a little extra extract than the recipe calls for (about 3 teaspoons instead of 2 teaspoons) because I find the homemade stuff isn’t quite as strong as store-bought. However, you also have peppermint candy cane dust to bring the peppermint flavor home so it’s not a huge deal if the extract isn’t super strong.

peppermint sandwich cookie truffleI love a strong peppermint flavor so you know for sure that something is peppermint. I ended up adding more and more peppermint to get the right flavor. I think I finally got there with this final recipe! Don’t forget a little candy cane garnish so everyone knows what deliciousness there is in that perfect little truffle!

peppermint sandwich cookie truffleIf you love a peppermint and chocolate combo, check out these chocolate mint crinkle cookies. You will not be disappointed. I plan on making them again this weekend because you can never have enough!

Peppermint Chocolate Sandwich Cookie Truffle
Yields 50
Mint and chocolate truffle
Print
Prep Time
30 min
Total Time
1 hr 45 min
Prep Time
30 min
Total Time
1 hr 45 min
Ingredients
  1. 1 package chocolate sandwich cookies (14.3-ounce, such as Oreos)
  2. 3 peppermint candy canes (plus 1-2 more for garnish)
  3. 8-ounce package of cream cheese
  4. 2 teaspoons peppermint extract
  5. 12-16 ounces of semi-sweet chocolate chips*
Instructions
  1. Crush the sandwich cookies with a rolling pin (or in a food processor) until they are a fine crumb. Set aside.
  2. Use a food processor to pulverize 3 candy canes into fine pieces. You are almost looking for a dust-like consistency but a few fine pieces are okay (you definitely don't want someone to bite down on a large chunk of candy cane).
  3. Using a stand mixer or a handheld mixer, beat together the cream cheese and peppermint extract until blended.
  4. Beat in the crushed cookies and candy cane.
  5. Form into 1" balls using a cookie scoop and place on a parchment-lined baking sheet.
  6. Refrigerate for at least 30 minutes.
  7. While the truffles are cooling in the refrigerator, prep the peppermint garnish by crushing or food processing 1-2 candy canes into small pieces to sprinkle over the top.
  8. Right before the truffles are ready to come out of the refrigerator, melt the chocolate chips over a double boiler. Alternatively, you can melt the chocolate in a microwave in 30-second increments, stirring after each increment.
  9. Dip each truffle into the chocolate using 2 spoons to help the excess chocolate drip off. Place truffles on a parchment-lined baking sheet and immediately top with the peppermint garnish.
  10. Let the chocolate set before storing in an airtight container. Store in the refrigerator.
Notes
  1. I ended up using one 12-ounce bag of chocolate chips plus about another 1/4 cup. You might be able to make it with just the 1 bag, but I'd recommend having more handy, just in case.
Flavor From Scratch https://www.flavorfromscratch.com/

Oven-Baked Apple Chips

Apple ChipsI hope everyone had a wonderful Thanksgiving! Ours was filled with family, laughter, and LOTS of food (of course!). I pretty much ate my weight in potatoes, rolls, turkey, and pie last week. I don’t regret it…but I think I do need a little time to let the food settle.

Apple ChipsI’m sure many of you have some extra apples lying around this time of year. No matter how wonderful that Thanksgiving apple pie was, the thought of any more pie at this moment does NOT sound appetizing to me. Ask me in like a week and my tune might change…but for now, let’s talk apple chips! A little lighter apple snack is worth a shot and these are SO DELICIOUS!

Apple ChipsThese oven-baked apple chips are super easy to make. Good food that requires little work = happy Steph. I’m sure this resonates with more people than just me. Especially after the busy Thanksgiving baking/cooking rush. You do need some patience, but you don’t need to fuss with the recipe for sure. It’s a breeze!

Apple ChipsMy little guy devoured these apple chips. As you can see, he even helped put them on the tray. Well…he did if “helped” means “took each of them off the tray and made me chase him so he didn’t drop them all over the floor.” I try to give him some credit at least for being interested in cooking. Sometimes it’s hard to come up with ways to have our little ones help in the kitchen. This could have potentially been a great activity if he didn’t love dropping things on the floor and eating apples…Maybe you’ll have better luck with your little ones. Let me know how it works out for you! (p.s. the picture shows an unlined baking sheet. I tried it lined and unlined. They both work but lined is much easier!)

Apple Chips*Note: Please don’t let your kids use a mandolin if they help. They can certainly help mix and put the slices on the trays though!

Oven-Baked Apple Chips
Simple, crispy, slightly sweet apple chips
Print
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Prep Time
10 min
Cook Time
2 hr
Total Time
2 hr 10 min
Ingredients
  1. 5 apples (I used Granny Smith and Fuji, but you can use whatever you'd like)
  2. 2 tablespoons sugar
  3. 1 tablespoon lemon juice
  4. 1 teaspoon cinnamon
Instructions
  1. Preheat oven to 200 degrees Fahrenheit.
  2. Use a mandolin on the thinnest setting to slice the apples*. Remove the seeds as you go.
  3. Toss the apple slices with the sugar, lemon juice and cinnamon in a medium bowl.
  4. Place the apple slices on parchment-lined baking sheets (or silicone baking mat-lined baking sheets) in a single layer. It's okay if they slightly overlap, but you want most of them in a single layer.
  5. Bake for 1 hour, flip the apple slices over, and bake for an additional half hour to 1 hour. The amount of time needed will depend on the the thickness of the apples. The apples will not be completely crisp until they cool, but you want them to feel mostly dry to the touch.
  6. Once completely cooled, store in an airtight container.
Notes
  1. *You can either core the apples prior to cutting, or leave the core in and remove the seeds as they are sliced. I did not core my apples and it worked great.
  2. If the apple chips begin to get soggy, throw them back in the oven at 200 degrees Fahrenheit for a few minutes until they crisp up again.
Flavor From Scratch https://www.flavorfromscratch.com/

Corn Casserole from Scratch

Corn CasseroleI’m pretty sure any blog is incomplete without the obligatory corn casserole recipe around this time of year. Sometimes, if I’m feeling fancy I call it a corn souffle. Because, you know, casseroles get a bad rap a lot of times (they really deserve more, if you ask me). And maybe sometimes I call it spoon bread. Just because. Who knows?! Regardless of whatever I decide to call it at the moment, I have to admit that I find myself drooling a little bit every time I see corn casserole/souffle/spoon bread. SO, SO GOOD! Most recipes use a corn muffin mix as a base, which is scrumptious. BUT this one is just as amazing and made completely from scratch! YAY!

Corn CasseroleI haven’t made this recipe more than like one other time in our marriage because I was SURE that Travis wasn’t a fan. It’s funny how notions like that get stuck in our heads because as it turns out he really does like it. He even asked why I haven’t made it more. At that point I wasn’t sure if I should cry a tear for all the missed corn casserole opportunities or jump for joy for the many corn casseroles in our future. I just played it cool in reality. Didn’t want to seem like a total food dork, even if I am one.

Corn CasseroleThe real test was on our 1-year-old son, who has decided corn is on the “do not eat” list. He literally finds every piece of food he doesn’t like (a.k.a. almost every vegetable) and promptly drops them on the floor. I like to tell myself he’s a future scientist and is testing the laws of gravity, but I think I have to accept that he just likes dropping food he thinks is disgusting on the ground. We ate this casserole 3 times during different meals. The 1st two times the corn casserole ended up on the floor. BUT, 3rd time is a charm because….SUCCESS! My child actually ate corn! Without any sort of manipulation or begging on my part. Major win.

So I’ve learned a few lessons here. First, make sure to ask your husband/significant other/whoever you cook for if they like or dislike something before assuming one way or another. Next, persistence is key with a 1-year-old. Finally, I’ve learned that my love of corn casseroles is for reals and I will be making many more variations in my near future. 

Corn CasseroleSide note…We ate a random helping of sides with this including orange pomegranate coleslaw and my recently posted Thanksgiving dinner rolls. Sometimes side dishes are where it’s at! I just realized my “side note” talked about sides. HA! I crack myself up sometimes.

Corn Casserole from Scratch
Serves 8
Traditional corn casserole from scratch
Print
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Prep Time
5 min
Cook Time
1 hr
Total Time
1 hr 5 min
Ingredients
  1. 2/3 cup all-purpose flour
  2. 1/2 cup yellow cornmeal
  3. 1 tablespoon baking powder
  4. 1/2 teaspoon salt
  5. 15.25 ounce can sweet corn, drained
  6. 14.75 ounce can cream style golden corn
  7. 1 cup sour cream (plus extra for garnish)
  8. 2 eggs
  9. 1/2 cup melted butter (1 stick)
  10. 3 tablespoons sugar
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Combine dry ingredients in a large bowl (flour, cornmeal, baking powder, and salt).
  3. Mix together wet ingredients in a medium bowl (corn, cream style corn, sour cream, eggs, butter, and sugar).
  4. Add wet ingredients to dry ingredients and stir until combined.
  5. Pour mixture into an 8x8" greased baking pan. Bake for 45 minutes to 1 hour, or until the center is set and the top just starts to lightly brown.
  6. Serve warm with sour cream on top.
Flavor From Scratch https://www.flavorfromscratch.com/