Tag Archives: thanksgiving

Stuffin’ Muffins

Yes, this is another recipe using up those Thanksgiving leftovers!  I know I’m a little late sharing this one, but better late than never!  My husband loved these rolls so much that he was trying to think of a reason to make more stuffing, just so he could have them again.  I’m not gonna lie, I think they are pretty good myself!  They have officially made it on the “must have” holiday list!

Stuffin' Rolls

Mise en place!  Gather and prep all the necessary ingredients.  Because the recipe is using pre made ingredients, such as the left over stuffing, browned butter (at room temp) and warmed milk (110 degrees), these items need to be ready to go.

Mise en place for stuffin' rollsCombine the flour and salt in the bowl of a stand mixer.  With the dough hook attachment, slowly add in the proofed yeast mixture and stuffing.  Mix on medium for about 5 minutes.

dough, pulled away from the sides of the bowlForm the dough onto a ball and place into a covered bowl, sprayed with non stick spray, and allow to rise for an hour.

stuffin' dough, ready to riseOnce the dough has risen, punch it down then on a floured surface, cut out 8-12 equal portions and place them in a muffin tin sprayed with non stick spray.  Cover and allow to rise again.

second rise of the stuffin' rolls

Once risen for the second time, bake at 400 degrees for 30 minutes, or till golden on top.  Cool slightly on a wire rack and enjoy while there nice and warm!  Oh so good to sop up extra gravy on your plate!  Yum!

Stuffin' Rolls

Stuffin’ Rolls

  • 3/4 cup warm milk (110 degrees)
  • 1 tbsp sugar
  • 2 1/4 tsp yeast
  • 4-5 tbsp browned butter (warm)
  • 2 cups flour
  • 1 tsp salt
  • 1 cup left over stuffing

“After the dough was formed, I kneaded in a little extra stuffing before letting it rise.  This resulted in some nice bigger pieces of stuffing, baked inside.  Great texture!”

  1. Stir the sugar and yeast into the warm milk, then set aside for 5 minutes to proof.
  2. In the bowl of a stand mixer, add the flour and salt to evenly combine.
  3. When the yeast has proofed, add in the browned butter.
  4. With the dough hook attachment, slowly pour the yeast mixture into the bowl with the flour.
  5. Add in the stuffing and then raise the mixer speed to medium.  Allow to mix for 5 minutes.
  6. Transfer the dough, shaped into a ball, to a bowl that has been sprayed with a non stick spray.  Cover with a warm damp towel and allow the dough to rise for an hour or when doubled in size.
  7. Punch the dough down and turn out onto a floured surface.  Divide the dough into 8-12 equal portions and place them in a muffin tin, sprayed with non stick spray.  Cover with plastic wrap, that has also been sprayed with non stick spray, and allow to rise again about a half an hour.
  8. Remove the plastic wrap and bake at 400 degrees for 30 minutes or till the tops are golden.  Cool on a wire rack.

“You can also bake this dough into a loaf pan for nice slices, perfect for buttering!”

Stuffin' Bread

Stuffin' Bread n Butter


Sweet Potato Pasta

Black Friday comes and goes every year.  It’s the biggest shopping day of the year, and my husband works in retail.  Since I’m not much of a shopper, and he’s guaranteed to be gone all day, I’m going to transform all those lovely Thanksgiving leftovers into new delicious dishes!

Leftovers are great, as is, but if you’re like me, you get a bit jaded after the second time around.  No one would ever know that this beautiful orange pasta started out as a sweet potato casserole!

Sift together the flour and salt and add it to the bowl of your mixer.  Then whisk together the sweet potato casserole and eggs.  Mix with the dough hook attachment till the dough pulls away from the sides.

Divide the dough in two and roll out onto a well floured surface, or if you have one, use your pasta roller attachment.  If rolling by hand, like I was, try to get the pasta as thin as possible, 1/8 inch is fine.

Decide what kind of pasta you want, shape it and then cook it!  I decided to do ravioli!  Filled with leftover turkey, ricotta cheese and dried cranberries.  Oh, did I mention I decided to fry it also?!  Then I drizzled some brown butter on top!  Oh yeah!  Thanksgiving leftovers never tasted so good!

Place small dollops of the filling onto the rolled out dough.

Then cover with the second piece of rolled pasta dough.  Using your fingers, press around the dollop of filling, trying to squeeze out any air bubbles.

I used a cup to cut circles around each filled area.

Then, using the tines of a fork, press around the edges of the raviolis, to ensure a good seal. Store on a floured baking sheet before cooking.

Sweet Potato Pasta

  • 2 1/2 cups flour + more for rolling
  • 1/2 tsp salt
  • 1 cup left over sweet potato casserole
  • 3 eggs

“If you don’t have leftover casserole, just mash up some cooked sweet potatoes.”

  1. Sift together the flour and salt in the bowl of a stand mixer.
  2. Whisk the sweet potatoes with the eggs.
  3. Add the sweet potato mixture to the flour and mix with the dough hook attachment till a dough forms and pulls away from the sides of the bowl.
  4. Divide the dough in to two portions and roll out on a well floured surface, adding more flour as needed so the dough doesn’t stick.
  5. Shape the dough to your desire and cook.

Cooking the pasta:

“Don’t overcrowd the pot when frying.  Fry two raviolis at time.”

  1. If frying raviolis, heat 1 inch of oil in a small pot fitted with a candy thermometer.  When it reaches 350 degrees, cook the pasta 30-45 seconds on each side or till slightly brown.  Remove and allow to drain on paper towels.

“Brown butter is a perfect sauce for this pasta.  Just melt a stick of butter over medium heat and continue to cook till the solids turn golden brown.  Transfer to a separate bowl and drizzle over your pasta!”

  1. If boiling pasta, bring a pot of salted water to a boil.  Gently drop the pasta in and cook for 5 minutes.  This is fresh pasta so it doesn’t need to cook very long.  Drain the pasta and toss with brown butter, or your favorite sauce.

Sweet Potato Casserole

This isn’t your Momma’s sweet potato casserole!  It’s a colorful twist that will surprise your Thanksgiving diners.  It’s purple!  Purple sweet potatoes, or Okinawan Sweet potatoes, are prized for their high content of antioxidants.  They actually contain 150% more antioxidants than blueberries!  These antioxidants help to fight cancer, heart disease, are major anti-agers, and are even good for your cholesterol!  There isn’t much else on the Thanksgiving table that can do all that.

They act just like a regular sweet potato, so if you have a favorite recipe just substitute the traditional for the purple.  I found that they weren’t quite as sweet, so you might want to add a bit more brown sugar, but as always, taste as you go!

Enough about the potatoes, lets get to the marshmallows!  Try something different for that too!  I made a marshmallow cream, piped it on top of the casserole and then used a kitchen torch to toast the top.  The result?!  Just as tasty as the traditional marshmallows, but a beautiful and sophisticated look that the purple potato deserves!  And don’t worry if you don’t have a kitchen torch.  Just turn your oven to broil and keep a close eye on the cream.  It will burn before you know it!

The purple sweet potato looks pretty normal from the outside… right?!

After baking the potatoes, peel the skin off and toss in a mixing bowl with the remaining ingredients and mix till smooth.

Smooth the potatoes into ramekins or a casserole dish and bake.

In the meantime, let’s work on the marshmallow cream.  Heat the sugar mixture to firm ball stage, and slowly pour it into the whipped egg whites.

Transfer the cooled marshmallow cream into a pastry bag and pipe onto the baked casseroles.  Toast the tops with a kitchen torch or broiler and sprinkle on some toasted or candied pecans!

Purple Sweet Potato Casserole

  • 2 1/2 lbs purple sweet potatoes (3 medium sized)
  • 2 eggs
  • 3 tbsp butter, melted
  • 3 tbsp brown sugar
  • 1 tsp kosher salt
  • 1/2 tsp cinnamon
  • 1/2 tsp ginger
  • 1/4 tsp nutmeg

“You can substitute pumpkin pie spice for the cinnamon, ginger and nutmeg if you don’t have them.”

  1. Preheat the oven to 400 degrees.  Pierce the potatoes all over with a fork and bake them for about 40 minutes, or till soft.
  2. Peel the skins off the potatoes and place in a mixing bowl.  Mash the potatoes then add  the rest of the ingredients.
  3. Whip till smooth with an electric mixer, then scoop the potatoes into buttered ramekins or a casserole dish.
  4. Bake at 350 degrees for 30 minutes and slightly puffed.

Marshmallow Cream

  • 6 tbsp water
  • 1 1/4 cup light corn syrup
  • 3/4 cup sugar + 1 tbsp, separated
  • 4 egg whites
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 2 tbsp vanilla extract

“Attach a candy thermometer to the side of the pot to monitor the temperature.”

  1. In a small saucepan, bring the water, corn syrup, and 3/4 cup sugar to 245 degrees (firm ball stage).
  2. In the meantime, in a dry mixing bowl, whip the egg whites with the salt and cream of tartar till frothy.
  3. Add the remaining 1 tbsp of sugar and continue to whip till stiff glossy peaks form.
  4. When the syrup reaches 245 degrees, slowly drizzle it into the egg whites while mixing.  The whites will deflate slightly.  Continue to whip about 5 more minutes.  It will start to fluff back up as it cools.
  5. Turn the mixer speed down and add in the vanilla.
  6. Transfer the cream into a pastry bag and pipe onto the casseroles.
  7. Using a kitchen torch, toast the marshmallow cream to your desired doneness and sprinkle on some toasted or candies pecans.

Brown Butter Sage Bread

In a effort to evoke the holiday spirit in our household, I’m pulling out all the stops.  Baking fresh bread with rich fall flavors!  Check out the Harvest Loaf (beet bread), it was a hit too!

One of my favorite flavor combinations is brown butter and sage.  It’s amazing with pasta!  The brown butter is such a gorgeous nutty profile and pairs with almost anything sweet or savory.  And let’s be honest… anytime you bake with butter, it’s better!

Melt the butter in a saucepan, over medium heat.  Continue to let it cook after it’s melted, till it’s a nice nutty brown color.  You’ll see the milk solids separate slightly and turn brown.

 Mince up some fresh sage!

After proofing the yeast in the warm milk, stir in the brown butter.  Add to the flour and mix till a dough forms.  Knead it till soft and elastic and then let it rise in a warm damp place till doubled in size.

Before rising.

After rising, doubled in size.

Roll the dough out into a rectangle shape.  Then roll it up and tuck the ends under.  Cover with plastic wrap and let it rise again.

Brush with egg wash before baking at 400 degrees for 30 minutes.  Cool completely before slicing.

Brown Butter Sage Bread

  • 1 tbsp sugar
  • 2 1/4 tsp dry active yeast
  • 3/4 cup warm milk (110 degrees)
  • 4 tbsp butter, browned and cooled
  • 1-2 tsp fresh minced sage
  • 3 cups flour
  • 1 tsp salt
  • 1 egg + 1 tbsp water, egg wash

“If you don’t have fresh sage, you can substitute with dried.  Just cut the amount down by half.”

  1. Melt the butter in a saucepan over medium heat, till brown in color.  Pour into a bowl to cool to slightly warmer than room temperature.
  2. Dissolve the sugar and yeast in the warm milk and let it stand for 5 minutes to proof.  It will get nice and foamy.
  3. Mince the sage and measure out 1-2 teaspoons.
  4. In the bowl of a stand mixer, add 2 cups of the flour, salt and sage.
  5. Stir the brown butter into the yeast mixture.
  6. With the dough hook attachment, mix the yeast into the flour.  Add more flour as needed till the dough pulls away from the sides of the mixing bowl.
  7. Knead the dough on a slightly floured surface till smooth and elastic.
  8. Place the dough in a bowl, sprayed with non stick spray., and cover with a warm moist towel.  Allow to rise in a warm place for an hour or when doubled in size.
  9. Once the dough is risen, roll it out on a slightly floured surface, into a rectangle shape.  Roll the dough, jelly roll style, then tuck the end under.  Place on a baking sheet and cover with plastic wrap that has been sprayed with non stick spray.
  10. Allow to rise again for 30 minutes.
  11. Beat the egg and water together and brush onto the surface of the loaf.
  12. Bake in a 400 degree oven for 30 minutes.
  13. Allow to cool completely before slicing.



Harvest Loaf (Beet Bread)

Oh the signs of Fall!  The temperature starts to cool, the hours of daylight shorten, and best of all, the leaves change to gorgeous bright colors!  Well, most of that isn’t happening here in SoCal.  We are still getting temps in the upper 80’s and 90’s, and guess what… palm trees don’t change colors!  It’s tragic, I know. So in an attempt to bring some Fall color to my life, I headed to the store for some root veggies!  Beets, to be specific!  They made a beautiful crimson colored puree, and brought some life to an otherwise ordinary loaf of bread.

Great for any holiday table, but amazing for a breakfast sandwich!  (See sandwich instructions at the end of the post!)

 To start making the bread, peel the beets and dice them up.  Add them with some milk and make the puree.  Then work the beet puree into the dough, and knead till it’s nice and elastic, but still sticky.

Place the dough in bowl and cover to rise, till doubled in size… did I just make a rhyme?!

Divide the dough into two rounds and let it rise again before painting on the egg wash and baking.

Cool completely before slicing and enjoying!

Harvest Loaf (Beet Bread)

  • 1 1/2 cups beet puree (2 large beets + 1/2 cup milk)
  • 3/4 cup warm water (110 degrees)
  • 2 cups all purpose flour
  • 2 1/2 cups bread flour
  • 2 tbsp olive oil
  • 2 tsp salt
  • 1 tsp sugar
  • 2 1/4 tsp dry active yeast
  • 1 egg + 1 tbsp water
  • dried rosemary, for sprinkling

“When making the beet puree, measure out the milk first, then add the diced beets to just over the 1 1/2 cup line.  After blending, you’ll have the exact amount of puree you need with the correct texture.”

  1. To make the beet puree, peel and dice 2 large or 2 1/2 medium sized beets.  Puree them in a food processor or blender with a 1/2 cup milk.  Set aside.
  2. Combine the yeast and sugar with the warm water (110 degrees).  Set aside for 5 minutes to proof.  It should get nice and foamy.
  3. In a stand mixer, combine the 2 cups all purpose flour, and 2 cups of the bread flour with the salt.
  4. Then attach the dough hook and pour in the yeast mixture, beet puree and olive oil.  Let it mix, adding the remaining 1/2 cup of bread flour, a tablespoon at a time, if needed till the dough pulls away from the sides of the bowl.  Continue to mix another couple minutes, or remove the dough and knead by hand.  Try not to add too much extra flour.  You want the dough to be a little on the sticky side.
  5. Transfer the dough to a bowl, coated with non stick spray, and cover with a warm damp towel.  Allow the dough to rise for about and hour or till doubled in size.
  6. Remove the risen dough and cut into two equal portions.  Shape each portion into a round ball and place on a parchment lined baking sheet to rise again.  This time, cover the dough with plastic wrap that has been sprayed with non stick spray.  Allow to rise for 30-40 minutes.
  7. Preheat the oven to 375 degrees and place a broiler pan on the bottom rack.  Before baking the bread, whisk the egg and water together and paint the egg wash over the surface of each loaf.  Sprinkle on the dried rosemary.
  8. Place the bread on the rack above the broiler pan.  Pour boiling water into the broiler pan and immediately shut the oven to keep the steam in.  Bake for 30 minutes,
  9. Completely cool the bread on a wire rack before slicing.

Beet Breakfast Sandwich

  1. Save the leafy green tops of the beets.  Rinse any sediment from the leaves and shake off the excess water.  Roughly chop and set aside.
  2. Cook a couple pieces of sliced cured pork jowl, or bacon, and set aside to drain on paper towels.  Meanwhile chop another piece of jowl with some diced onion.
  3. Add the chopped jowl and onion to the same skillet you cooked the sliced jowl in.  (Keeping all the fat that rendered out.)  Add some minced garlic and cook together till the onions are translucent.  Then toss in the beet greens.
  4. Cover the skillet and let the greens wilt down, and the jowl pieces crisp up.
  5.  Poach an egg, slice a tomato and toast the beet bread.
  6. Build a beautiful sandwich!