Get the luck of the Irish with these Lucky Charms cereal treats! Made with just three ingredients, this is an easy dessert to celebrate St. Patrick’s Day.
I LOVE CEREAL TREATS.
Caps can’t even express the appropriate amount of excitement I have for this recipe. I made them and I think the Man got his hands on two before I finished the rest off all by myself.
Normally I would be totally embarrassed by that fact, but I really don’t care. They are THAT GOOD.
[Read more…]Pesto Green Pizza is my way to get your greens in while also eating one of my favorite foods – PIZZA. With a homemade pesto, this meal gives you a giant burst of flavor that totally satisfies. There’s kale, arugula, peas, and more!
Disclosure: This post has been sponsored by Sprouts. As always, all opinions are my own. Thank you for supporting the brands that support Cake ‘n Knife!
You all might be wondering, why the heck is she putting greens on pizza? This is Meghan we are talking about, right?
Ok, I know in the past I have been pretty against greens. I’ll use them here and there, but I used to avoid them like the plague as many of you well know.
Well, I am a whole new woman this year. For some reason, kale and arugula are my JAM right now. Especially when the kale is cooked and crispy.
[Read more…]A Jameson Old Fashioned is a simple twist on the classic cocktail recipe that’ll really surprise you! The kick of Irish whiskey with bitters, a little sugar and a splash of soda gives you a smooth drink that’ll elevate happy hour.
*welp* Did I happen to mention how much I loathe moving?
It is basically the worst thing to have to do. And somehow, I have been doing it every year for years now… UGH.
Note: this is an updated version of the original post published on October 5th, 2015.
It’s hard enough just coordinating the details of a truck, storage, changing addresses and actually moving all of the things you own.
It’s even worse packing it all up into what feels like 10 million boxes…
Especially when you have a wall full of food props. GAH.
All you can think is, how… HOW did I accumulate all this crap? I’ve taken to irrationally tossing things in bags for donation because I don’t want to deal with packing and moving it.
Good news is I’m streamlining.
Bad news is being a food blogger means I have to pack my prop room (oh yea, it’s a room). GAH so much packing paper...
I am having nightmares about being buried until a pile of packing paper with no way out….
Needless to say, my pans are packed away and cooking is a bit of a challenge. So it’s all about the cocktails on Cake ‘n Knife for now!
Not just any cocktail though… classic cocktails.
Like a perfect old fashioned. Perfectly balanced and tasty.
In addition, the cocktail you go to after a day of packing, multiple trips to the storage unit and an aching back.
Therefore a stiff drink is a godsend at the end of one of those days, trust me.
My love for Irish whiskey is the foundation of this Jameson Old Fashioned.
There’s something about it (probably all that Irish blood pulsing through my veins) that is irresistible to me.
As a result, after yet another long day of prep, I will be kicking back with this guy. Cheers to the freakin’ weekend people.
It can’t come fast enough!
Jameson – obviously, Jameson Irish Whiskey is the main ingredient for this Jameson cocktail! Of course, if there’s a different Irish whiskey you prefer, you can also swap the Jameson out for that.
sugar cube – a classic sugar cube is all you need to sweeten the irish whiskey cocktail. If you don’t have sugar cubes and don’t want to buy them for this drink, you can swap it for 1/2 oz simple syrup.
angostura bitters – a classic must-have for any bar cart! It’s essential in so many cocktails, if you don’t already have it, go get it.
club soda – club soda or soda water will work just fine here! You only need a splash. You can also omit it if you prefer!
Love trying out new Jameson drinks? Be sure to check out more Jameson cocktails like these: Jameson and Ginger | Jameson Manhattan | Irish Mule
This is the one muddler I love to use that’s stainless steel! I usually like wooden ones but lately with the hoards of dishes I’ve been plagued with, the stainless steel one is SO much easier to clean and just as effective. Plus it’s a lot easier to clean and you won’t get bits of berries stuck like you sometimes run into with the wood ones!
If you don’t have Tovolo Sphere Ice Molds, you need to buy them immediately. The round sphere of ice is perfect for any cocktail, melts slower than normal ice cubes so it doesn’t water down your drink and it looks so elegant, doesn’t it?
You’ll also want a set of cocktail stirring spoons to stir together the Jameson cocktail when it’s finally all put together.
In a double old fashioned or rocks glass, add the sugar cube, a couple dashes angostura bitters (you could also use a couple dashes orange bitters if you prefer!), and a splash of club soda. Muddle until the sugar is dissolved.
Add ice (I prefer an extra large ice cube to using smaller ice cubes) and top with whiskey. Give everything a final stir and garnish with an orange peel. Serve.
use a large ice cube. This helps stop the drink from getting watered down!
change up the bitters. I use angostura bitters here, but you can change things up my using orange or smoked orange bitters.
try Jameson Orange. Jameson recently came out with Jameson Orange and I have to say, it’s a lovely match for this cocktail! If you like a touch of orange in your cocktails (perhaps you use smoked orange bitters?), this is a fun swap to easily switch up the classic cocktail combination in a whole new way with this orange whiskey! No, this isn’t sponsored, just a fun option to try out!
More tasty Jameson whiskey cocktails to try: Jameson Whiskey Sour | Jameson and Ginger | Jameson Manhattan | Sparkling Whiskey Sour
Obviously I am a big fan of cocktail hour, especially when there are appetizers to go with it. Personally, I like to keep with the theme of Irish goodies here, so the recipes below are all recommendations along that train of thought.
Explore more on the rocks cocktails to try new libations to fall in love with!
Finally, if you make this irish whiskey old fashioned, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to live in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
This post has been sponsored by Minute® Rice. All thoughts and opinions are my own.
Korean Ground Turkey Lettuce Wraps make for a tasty, light lunch or appetizer. The combination of Korean flavors, ground turkey, and Minute® Ready to Serve Brown Rice are a fantastic global twist on the traditional lettuce wrap recipe!
Say hello to my new favorite better-for-you lunch!
Ok, that’s a lie; I also eat these for dinner. And serve them as an appetizer… They really are the most versatile little wraps!
After going through the responses on my reader survey, you have spoken and I am listening! There was a resounding request for more global flavors and some lighter options, so here I am with a recipe that meets both.
[Read more…]King Cake Cookies are all the king cake flavor in cookie form! The soft, chewy, and thick sugar cookies have a burst of cinnamon and vanilla, just like king cake. The touch of lemon in the frosting is pure Mardi Gras deliciousness.
Fat Tuesday is just around the corner, friends!
Are you celebrating this year?
Since I know a lot of you will be planning your parties for the weekend, or perhaps you’ll be going hardcore on the holiday itself, I wanted to send you into the weekend with one final treat to celebrate with.
King cake cookies are a sugar cookie that’s been packed with all the flavor of king cake and decorated to look just like one. [Read more…]
Spicy Italian Stuffed Peppers are a fresh twist on a family favorite! Sweet bell peppers are stuffed with a hearty mixture of ground beef, marinara sauce, Italian herbs, cheese, and veggies. Each stuffed pepper is a dinner unto itself, but without the carbs that you typically see in stuffed peppers!
Stuffed peppers are one of my favorite dinners, especially when I want something filling that isn’t unhealthy.
As we get to the end of winter, I am in desperate need of lightened up recipes that fill me up without totally ruining the balance I am trying to achieve.
Anyone else out there feeling that way?
[Read more…]Korean Spicy Chicken Rice Bowls are the global healthy meal that is made for two people! Make them for lunch or dinner, either way you’ll be guaranteed for a spicy flavor that you won’t be able to resist.
There just aren’t enough meals with global flavors designed for two people in the world, am I right?
Lately, I’ve been feeling so bored with our normal dinner routine. We’ve gotten into a bit of a rut and I am continually cooking the same recipe week after week.
Funny enough, the Man would be totally fine with this, but for me, I NEED VARIETY. I mean, I love food after all. Food is what I think about all day so I can’t just eat the same thing all the time.
[Read more…]Miso Marinated Steak Salad is a balanced blend of Asian flavors with steak, fresh greens, and vegetables. From the marinade to the dressing, all the elements make every bite pop!
Being balanced in my diet is a challenge daily. There are the things that I want to make, but I also need to be mindful of the food I am putting in my body.
For me, diets are all about balance. I am not going to cut out carbs, I am not going to slash calories in half, and I am not going to live off of only healthy recipes for the rest of my life.
That’s precisely why I made this salad. It’s got the meat yumminess but a bunch of greens and vegetables as well to balance it all out.
Chocolate Covered Strawberry Brownies will prove to you that fruit is meant to be combined with chocolate, ALWAYS. They are gooey, extra chocolatey, and chewy so they definitely need to make an appearance on your Valentine’s (or Galentine’s!) Day table.
Making chocolate covered strawberries is kind of a pain in the butt. I mean, I love them, don’t get me wrong.
But, I don’t love the effort required. You have to melt the chocolate and hope you do it correctly so it doesn’t seize. The berries need to be carefully dipped so that they don’t look all sloppy.
I would so much rather BAKE. Baking is definitely one of my favorite things to do, especially when I am baking for other people. There’s no more joy in the world than the smile that comes immediately after taking the first bite of something warm, gooey, and chocolate right out of the oven.
So instead of slaving over making the perfect chocolate covered strawberry, I made chocolate covered strawberry brownies.
Ok, so I know that brownies with fruit might sound weird to some of you. BUT IT IS GENIUS.
The burst of tart and tangy fruit along with rich dark chocolate is pure magic. Plus, these brownies are the PERFECT ones. They are gooey and chewy. There’s tons of chocolate packed in there. They are fudgy instead of cake-like. The strawberry flavor comes through in every single bite.
JUST SO FREAKING GOOD.
I definitely inhaled three of them once they were cool enough to eat and I don’t care who knows it. It was totally worth it. Consider serving them with any of my Valentine’s Day menu ideas! Made with simple ingredients, you are going to want to serve these brownies for all of your celebrations, whether it’s Mother’s Day, Easter, Valentine’s Day, birthday parties, baby showers, bridal showers, and more.
If you love brownies and want something new to try, check out these chewy brownie mix cookies!
To make the batter, you will only need the largest of the mixing bowls you have and a wooden spoon.
Be sure to have your chef’s knife and cutting board ready to chop up the chocolate and fresh strawberries.
I love to bake up these brownies in this 9-inch baking pan.
Other yummy brownie recipes: Dark Chocolate Peanut Butter Avocado Brownie Bites | Espresso Brownie Cups | Whiskey Skillet Brownie | Sizzling Brownie
The batter comes together with just one large bowl and a wooden spoon! Talk about less to have to clean, am I right? You don’t need to bother with a stand mixer or hand mixer at all. Stir in everything as it says in the ingredients list to make sure they turn out perfectly.
My biggest recommendation is to make sure that you have all your ingredients measured and ready to go BEFORE you start putting it all together. You should be able to measure everything then make the batter while the oven preheats!
Pour the brownie batter into the prepared baking pan. Scrape the large mixing bowl out to get all of the batter! After you pour the batter into the 9-inch square baking pan, spread it out into an even layer. Then top it with chopped strawberries (you could also use thick strawberry slices instead!), lightly pressing them down into the batter to make sure they stick in there.
Bake the brownies until they are cooked through, about 35 to 40 minutes! After they are done, let them cool slightly before topping with shaved chocolate. This gives the brownies a little extra chocolate boost and OMG it’s SO GOOD.
Need inspiration for a sweet ending to a meal? Check out my dessert recipes page for some tasty ideas.
Because of their texture and the fresh fruit, I like to store these in the refrigerator. They last up to 5 days in a storage container.
Pro tip: to make them all warm and gooey again, add them to the microwave for about 30 seconds. YUM.
If you are looking for another brownie recipe, these gooey and fudgy biscoff brownies are another favorite of ours!
Store. Once cooled, store in an airtight container in the refrigerator for up to 4 to 5 days.
Finally, if you make this strawberry brownies recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!
Creamy Sausage Kale Rigatoni Pasta is the easy dinner inspiration you’ve been looking for this week. It can be made for a romantic Valentine’s Day dinner in, or a weeknight treat with the greens to make you feel a little healthier about eating pasta!
Nothing says comfort to the Man more than pasta. His go-to when he is feeling crummy is always either macaroni and cheese or spaghetti and pasta sauce.
For some reason, spaghetti and pasta sauce reminds me wayyyy too much of cheap college days where that was one of three recipes I knew how to make.
I remember making it over and over again, inhaling the carbs in a dinky kitchen and really hating that I had to clean a whole TWO DISHES as a result of making my own food.
Oh how little I knew back then…
[Read more…]This Raspberry Chocolate Croissant French Toast Bake is how I bring a little bit of Parisian pastry into my weekly breakfast routine. Using croissants makes for a flakier French toast casserole, and the pops of fruit and chocolate send it over the top! You can make it the same day or let it chill overnight, then bake tomorrow morning.
Want to really treat the family to a killer weekend brunch for Valentine’s Day? Or maybe you just want to make a tasty casserole to eat all weekend long with your special someone?
This raspberry chocolate croissant French toast bake is eve-ry-THANG.
It’s got tasty fruity berries. There’s a hit of dark chocolate goodness. The flaky pastry is to die for.
Mezcal Paloma Punch is the big batch version of the cocktail, made with smoky mezcal. This punch has it all – it’s smoky and tart with just a touch of sweetness and bubbles. It’ll get the party started!
Tequila and I have a tumultuous history. We might have gotten along at one point, but after one particular trip to Mexico and a conga line of tequila shots… Well, we are no longer besties.
The mere smell of tequila can send me over the edge. Of course I will still drink margaritas if the tequila isn’t too strong… But it’s not my drink of choice and I tend to shy away.
Mezcal on the other hand. This is a spirit that I have gotten to know more and more over the past few years, primarily because of the Man’s encouragement. [Read more…]
Dry Rub Wings are the EASIEST way to make wings. All you need is a slammin’ seasoning to infuse your grilled chicken wings with a ton of flavor! You can serve them straight up or pair them with a tangy BBQ blue cheese dipping sauce.
Disclosure: This post was sponsored by Head Country Bar-B-Q. As always, all opinions are my own. Thank you for supporting the brands that support Cake ’n Knife.
Oh boy people, we are in the final leg of the football season… Can you believe it?
Now, I have to be honest, I don’t really have any strong feelings towards either team that is in the big game this coming Sunday. All I can say is that I am happy to have placed third in my fantasy league! HA.
So I suppose this year, the whole watch party thing will be more of me watching the commercials than getting hyped about the game itself.
I mean, to me, that’s what makes any watch party a surefire W-I-N. You gotta have the snacks and more snacks, cocktails and even more snacks to make it worthy of the biggest game of the year.
This year, you have to make these wings. I mean, you really HAVE TO.
The Man and I love all kinds of wings. We are pretty obsessed and we can destroy platefuls of them if you give us a chance. Lately, I’ve been really into dry rub chicken wings. The saucy ones are great and all, but there’s something about the char you get on the dry rub wings that comes through with an extra punch of flavor.
The real flavor bomb is the seasoning I used, which just so happens to be Head Country Bar-B-Q’s seasoning. If you didn’t know that Head Country had seasonings, well now you do and OMG they are going to become such a staple in your spice rack. I LOVE the High Plains Heat because it’s totally spicy, but there’s also their original championship seasoning and a sweet and spicy too. You can use any one of these three in this recipe.
This prevents you from having to measure out a variety of seasonings like salt, paprika, garlic powder, chili powder, onion powder, brown sugar, black pepper, oregano, cumin, etc. Head Country has you covered with their amazing and balanced spice blend!
You can also use any one of the Head Country Bar-B-Q sauces for the BBQ blue cheese dipping sauce! This time I used apple habanero for some sweet spice to complement the wings. It’s tangy from the blue cheese, and kinda cools off the heat of the spice on the wings. However, all the sauces work fantastically, whether you want smokiness from hickory smoke or just straight up BBQ flavor from their original sauce.
You could also use store bought ranch dressing, buffalo sauce, or blue cheese dressing if you prefer. These wings go with your favorite dipping sauce, no matter what the flavor is.
This is honestly the best way to use up some leftover BBQ sauce that you might have lingering in your fridge!
You will definitely need to pick up some Head Country Bar-B-Q sauce and seasoning to make these dry rub wings with the sauce!
If you aren’t new to the blog, you know I am a big fan of Traeger for all my grilling/smoking needs. These wings are grilled and, as you can see in the video below, I used this Traeger grill. For the pellets, I used Traeger grill signature pellets and I highly recommend grabbing a pair of Traeger grill tongs to flip the wings as they cook.
Other yummy wings recipes: Grilled Honey Sriracha Wings | Korean BBQ Chicken Wings | Grilled Cajun Wings | Beer Marinated Chicken Wings
Pat the wings dry with a paper towel. Dry rub wings are so simple, because all you have to do is coat the wings with a seasoning and a little baking powder. Why baking powder? It actually helps the skin on the chicken wings dry out so that it’ll crisp up on the grill. That’s why you let the wings rest in the fridge for 8 hours before you throw them on the grill.
Make sure to place a baking rack inside a baking sheet to put the chicken wings on top of as this is the easiest way to get them dried out.
It’s science and it’s awesome. You’ll never worry about not getting crispy skin again!
Make sure that your grill is nice and HOT before you add those wings! They don’t take too long to grill, just about 30 minutes, and you only have to worry about turning them once halfway through.
For the sauce? Two ingredients. BOOM. Stir ’em up and you are DONE. You can serve them up with celery sticks and carrots sticks for the classic wing plate if you want too!
Need inspiration for the big game? Check out my Snacks page for some tasty ideas.
Yes you can! If you choose to bake, line a rimmed baking sheet with aluminum foil and place a rack inside. Bake for 30 to 40 minutes at 400˚F, until they are register 165˚F on a meat thermometer when inserted into the thickest part.
• If you are using frozen wings, make sure they are completely thawed before you start the recipe.
• Preheat your grill for about 15 minutes before you start grilling! This allows for your wings to cook evenly and also gives you that natural caramelization on the outside.
• Make sure you have a meat thermometer handy!
Finally, if you make this dry rub chicken wing recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!
A pear rosemary gin and tonic is the classic cocktail you know and love, with a wintery twist. Fresh fruit and herbs infuse the simple syrup, giving the drink ample amounts of flavor without being too sweet!
I’m bringing winter REALNESS to the table today with this pear and rosemary infused cocktail.
For me, a gin and tonic is a classic cocktail that never gets old. With all the different types of gin and brands of tonic out there, you can constantly make the simple drink with it coming out differently each time. [Read more…]
Cheesy Ham Avocado Egg In A Hole is just what you want to wake up to in the morning, and it’s ready in less than 30 minutes! With ham, cheese, avocado, and a perfectly runny egg, all you need is a mug of coffee to start your day off right.
If you know me, you know that I am not much of a breakfast person. I was a strictly cereal girl for most of my youth. Even when my mom made breakfast, I just wanted a big ol’ bowl of Cinnamon Toast Crunch or Reese’s Puffs.
So it wasn’t until I started working in the real world that I realized the importance of starting the day off with a REAL breakfast. [Read more…]
Sea Salt Pistachio Dark Chocolate Cookies are chewy, salty, sweet, and packed with chocolate. It’s the decadent, indulgent chocolate chip cookie you love… on steroids. You won’t be able to stop at just one, so have the milk ready!
There are few things in this world that are better than a warm chocolate chip cookie, am I right?
Paired with a glass of milk, it’s got all the comfort of your grandmother’s house.
Of course, you all know I can’t JUST make a chocolate chip cookie.
[Read more…]This gnocchi bolognese bake is the ultimate comfort food. It’s incredibly easy, bringing all the Italian flavors you love into a one-skillet meal!
Excuse me while I melt into a pool of pure happiness over this one-skillet meal…
When it comes to getting a hearty meal on the table in the middle of the week when the temperatures are dipping into the 20s, well, I want to avoid having five million dishes to do at the end of eating it.
In my opinion, there are plenty of one pot meals out there for healthy things, but not enough for the comfort food we are all craving this time of year.
[Read more…]A Grilled Open-Faced Avocado Caprese Sandwich is my go-to option for whenever I’m craving a caprese salad, a grilled cheese sandwich, and/or avocado toast. Grilled bread is topped with juicy ripe tomatoes, little balls of cheese, fresh basil, avocado, and my favorite simple balsamic glaze. Eat it as a snack, or for a light lunch or even savory breakfast!
I am sure it’s no surprise that I freaking LOVE avocado toast.
After all, I am the avocado fanatic over here. If I didn’t love it, I’m pretty sure it would be a crime against my nature.
Normally, I make it pretty simple. A thin slice of toast topped with avocado, lime juice, salt, pepper, and hot sauce.
Eating this day after day is delightful, but sometimes I want something even heartier.
The combination of avocado and toast is still here, but it’s elevated to a whole new level. Grilling bread is something I love to do in the summer, but lately I’ve been getting into year-round grilling.
It brings so much more flavor to foods and when you are trying to keep things a little lighter in the year, this really amps up the excitement.
This recipe features all the benefits of a grilled cheese, caprese salad, and avocado toast. You’ve got the grilled cheese element from the bread that you throw directly on the grill and the melted gooey cheese.
The caprese elements are covered with the tomato, basil, balsamic glaze, and (obviously) the cheese. Finally, all this gets that fatty, rich avocado on top with a touch of spice from a sprinkle of red pepper flakes.
It’s an insanely good combination that shakes up the ordinary routine, whether you are obsessed with caprese or avocado toast.
So even if you are actually trying to keep on a healthy track this week, you can embrace this recipe. Heck, even if you just want something to indulge in and you don’t give an F about diets, this is still something that should be hitting your taste buds. This is just the best caprese sandwich ever, trust me.
bread. You can use your favorite bread for this open faced sandwich. We like to use brioche because it is buttery and fluffy! You can also use sliced baguette or ciabatta.
olive oil. Use extra virgin olive oil or another neutral oil.
garlic powder. This is used to season the olive oil, giving the bread a little extra garlic flavor without having to peel fresh garlic.
basil. Fresh basil is key! Do not use dried basil as it will not give you the fresh flavor you look for from a caprese sandwich.
cherry tomatoes. Fresh tomatoes give a burst of flavor to every bite!
fresh mozzarella cheese. We like to use mozzarella bocconcini, also known as baby mozzarella balls. You can also use a large mozzarella ball, slicing it into rounds to top the sandwiches.
avocados. The creamy avocado adds healthy fats to the sandwich, making it more filling for a vegetarian meal.
balsamic vinegar. This is the base of the balsamic glaze that gets drizzled on top! Use a good quality balsamic vinegar. Feel free to experiment with flavored balsamic as well!
brown sugar. A touch of brown sugar cuts the tang of the balsamic for the glaze.
black pepper. With a peppery kick, freshly cracked black pepper adds another layer of flavor to the glaze.
There are two tools that are serious must-haves for this recipe. First is the Traeger grill. Now I’ve told you all before about how much I adore this grill. It’s one that you can use to grill, but also to smoke, bake, and so much more.
The second most important tool? A saucepan! Because the balsamic glaze on this sammie is eve-ry-THING.
Finally, you’ll need the smallest of your mixing bowls to make the garlic oil for the bread.
Other yummy caprese recipes: Grilled Avocado Caprese Chicken | Avocado Caprese Panzanella | Savory Chicken Caprese Galette
To make your balsamic glaze, all you need to do is stir together the vinegar and brown sugar, then bring it to a boil. The mixture is reduced over a lower heat, cooking until it’s thickened before adding a pop of black pepper.
This is seriously my favorite way to make a balsamic glaze! You will LOVE it and want to put it on everything!
Brush those slices of bread with a homemade (super easy!) garlic oil before putting them on the grill! It gives the bread SO much added flavor.
The bread gets toasted on one side, then taken off the grill to assemble.
Note that you can also use a grill pan if you don’t have a grill!
Don’t worry, assembly of these open-faced sammies is super easy. You just layer up the basil, tomato, and mozzarella however you like!
After everything is assembled, you grill again. Once the bread is toasted and the cheese is gooey and melted, it’s time to eat! Top it with sliced avocado, chopped basil, and the drizzle of balsamic vinegar to seal the freaking deal.
Need inspiration for sandwiches? Check out my sandwich recipe page for some tasty ideas.
An open faced sandwich is a sandwich without a slice of bread on top. Essentially, think of it as topless 😉
A caprese salad has a handful of ingredients – tomato, mozzarella, basil, and balsamic. Therefore, those are the ingredients that are the star of the recipe. The addition of red pepper flakes and avocado just spices up the mixture!
Do you like spice? This recipe calls for red pepper flakes, but if you like the heat, top the caprese sandwich with more than what’s recommended in the recipe!
Don’t like balsamic? No problem! Simply skip the glaze and enjoy the open-faced sandwich without it.
Use a really nice bread like brioche or French bread. The better the bread, the better this caprese sandwich will taste. Brioche, baguette, sourdough, French bread, ciabatta, focaccia, and more work for this recipe.
Add extra flavor! Spread the bread with basil pesto before adding the fresh basil leaves to add even more fresh herb flavor.
Finally, if you make this avocado caprese sandwich recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on **Instagram, Facebook, or Pinterest** if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Crispy Brussels Sprouts with Balsamic and Lemon make for a killer side dish that goes with practically everything. No more going out for this tangy, spicy dish anymore when you can make it at home in less than 30 minutes!
Have you noticed that basically every restaurant has a recipe for crispy brussels sprouts on their menu right now?
Everywhere I go I see them… and I order them. It’s one of those dishes that I could inhale all to myself and have to restrain myself from doing so because “sharing is caring” or whatever…
Of course, the big secret is THEY ARE SO EASY TO MAKE. [Read more…]
Baked in foil, this Lemon Garlic Salmon is the simplest preparation ever! With lots of citrus and savory garlic, it makes for a tasty dinner any night of the week.
Salmon is my favorite fish to make at home, especially when I am trying to mind my diet a little bit more.
The rich seafood is fantastic however you make it whether it’s grilled, broiled, or baked.
For me, nothing goes better with seafood than citrus. I absolutely LOVE lemon with all my seafood, and this recipe is the best way to take advantage of that flavor combination. [Read more…]
A Short Rib Mexican Skillet Pie is my kind of comfort food combination. Flavorful chipotle short ribs are made in the electric pressure cooker, then use in a layered skillet of ooey gooey spicy perfection. It’s rich, bold, and downright warming!
I LOVE cooking with short ribs. While you can occasionally find me braising them, I usually like to enjoy them straight out of the Instant Pot (or whatever electric pressure cooker you happen to have).
To me, they are the ideal food to serve in the winter because of how hearty and flavorful they are. They also lend themselves to so many of my favorite flavors, chipotle in particular as you’ll see in this recipe.
This skillet pie is one that you will want to make over and over again. The blend of homemade short ribs, a flavorful spicy sauce, and cheese, all piled between layers of tortillas… It’s simple irresistible! [Read more…]
Panettone Bread Pudding is a whole new way to use the panettone bread that you have come to know and love this time of year. All the delicious flavors of the baked good are made that much more decadent in this bread pudding, served with a creamy creme anglaise. It’s the ideal balance of sweet for dessert or even for a Christmas morning breakfast!
Note: this post is an updated version of the original posted on December 23, 2019. The recipe remains the same!
Well, having bronchitis for the holiday season wasn’t exactly what I had planned.
Personally, I was looking forward to days of spiked hot chocolate, festive cocktails, bar hopping, gawking at lights, shopping, Christmas music, and so much more.
Even though it wasn’t the most festive of seasons this year, I still managed to get in my Christmas movies and at least a handful of recipes to end the year on a high note with.
My very last festive recipe for Christmas is this panettone bread pudding.
Wondering what that is? Well, it’s essentially bread pudding with panettone as the base instead of French bread or challah.
I don’t know if you’ve ever had panettone around the holidays, but it’s downright delightful with notes of citrus and warming spices that fills you with joy from the inside out.
It’s something I got especially excited about when I spent time in Rome, and it’s the star of this recipe!
The tasty bread makes for the ideal base for bread pudding. It’s light and fluffy, moist and indulgent, with just the right amount of sweetness. You don’t have to worry about adding a bunch of spices and flavors to the mix – it all comes from the panettone!
Finally it’s topped with a creamy dreamy vanilla-based creme anglaise…. O.M.G. it’s the best end to a tasty meal this time of year! It also makes for the most indulgent Christmas morning breakfast!
panettone. Panettone is an Italian sweet bread that you’ll find around Christmas! It’s dotted with candied dried fruit, citrus, and raisins, making it kinda like a fruit cake but SO much better. It’s super fluffy, which makes it ideal for bread pudding! You will need one 1 lb loaf panettone bread.
eggs. You are going to need a dozen eggs for this recipe. I use large eggs.
heavy cream. The heavy whipping cream is part of what makes up the custard for the bread pudding.
milk. Along with the eggs and cream, this is a major element in the bread pudding itself. I recommend using whole milk instead of 2% or skim milk. Do not use any alternative milks such a coconut, almond, soy, etc.
sugar. You will just need granulated sugar for this recipe.
vanilla. Always reach for the pure vanilla extract! My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.
half and half. Half and half is what makes the base of the creme anglaise.
vanilla bean. The creme anglaise calls for one vanilla bean, not vanilla extract or vanilla bean paste. It gives so much flavor to the sauce!
To cut up the panettone bread, you’ll need a chef’s knife and cutting board to get them into 1-inch cubes.
Then you’ll need a whisk and one of your mixing bowls to make the oh-so simple custard base. That custard gets poured over the bread cubes in an even layer in a regular ol’ cake pan (9×13 inch baking pan).
All you need to make the creme anglaise is a saucepan and wooden spoon!
More Christmas dessert recipes: Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream / Bruleed Instant Pot Eggnog Cheesecake / Chocolate Peppermint Pots de Creme / 3-Ingredient Dark Chocolate Peppermint Mousse
The panettone needs to be chopped up into 1-inch cubes so that it makes for an even base for the bread pudding. If your panettone is a little harder on the outside, be sure to remove the crusts first before chopping it up.
The custard is made by simply whisking together the ingredients in a bowl – there’s no cooking required!
Pour the custard mixture over the bread cubes that have been placed in an even layer in a baking dish. Make sure that you press the cubes down, making sure they are submerged to soak up all that custard goodness.
Cover the pan and let it rest in the refrigerator for at least 30 minutes. You can even let it rest for up to 2 hours if you need to! This step allows the bread to soak up the custard, so it stays nice and moist when it bakes.
The baking time is 45 minutes, so it’s perfect for throwing in right before everyone sits down to dinner! Bake until it’s golden brown on top and just slightly wobbly in the center.
The topping is a creamy creme anglaise that sounds fancy in name, but is very simple to make. Whisk together sugar and egg yolks until combined and set aside.
In a small saucepan, add half and half and vanilla bean over medium low heat. Cook until small bubbles form around the edge, about 5 minutes.
Add half of the hot half-and-half mixture to the egg yolk mixture in a slow steady stream, whisking constantly.
Pour the mixture back into the sauce pan slowly while whisking. Whisk constantly and cook over medium heat until thickened, about 4 to 5 minutes.
Serve warm with panettone bread pudding.
prep it early. This recipe requires at least 30 minutes to refrigerate before baking, but letting it sit for 2 hours is much better for the overall texture!
use vanilla bean. The flavor vanilla bean brings to the creme anglaise is unmatched. Vanilla extract just doesn’t cut it, in my opinion.
Need more inspiration for the holiday season? Check out my holiday recipe page!
The bread pudding should rest for at least 30 minutes, and up to 2 hours before baking. I recommend leaving it for the full 2 hours!
The flavor! The flavor of panettone is so unique and just screams Christmas. The texture of the panettone bread also makes bread pudding that much more sumptious since it’s already so fluffy to begin with.
I recommend serving this panettone bread pudding with an espresso, your favorite coffee drink, or hot cocoa; whether it’s being serve for dessert or for breakfast!
If you need some ideas for hot drinks, see below for both alcoholic and non-alcoholic options:
The Best Slow Cooker Hot Chocolate
Store. Any leftovers can be stored in an airtight container and refrigerated for up to 3 days. Store the bread pudding and creme anglaise separately.
Reheat. Remove as much panettone bread pudding as you’d like to eat from the refrigerator and reheat in the microwave on a microwave-safe plate until warmed through. You can serve the creme anglaise chilled or at room temperature.
Freeze. Wrap any panettone bread pudding leftovers tightly in plastic wrap, then place in an airtight container or bag. Leftovers will keep in the freezer for up to 1 month. Do not freeze the creme anglaise as it will not last in the freezer.
Finally, if you make this panettone bread pudding recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram if you make the recipe! Love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
I don’t have any other recipes using panettone at this time, but maybe I should make some? Tell me what you think in the comments below!
This Mexican Bacon, Egg, and Cheese Biscuit Bake is the all-in-one casserole that your weekend breakfast spread is begging for. Filled with plenty of spices, crispy bacon, eggs, cheese, biscuits, and topped with avocado, it’s a simple recipe to whip up! You’ll love making this time and time again.
When it comes to making breakfast for a group, I want it to be downright simple. Let’s face it, when I wake up in the morning, the first thing I want to do is linger in bed and drink a cup of coffee.
I hardly want to drag myself out of bed to cook a complicated recipe.
Layered Italian Rainbow Cookies are the unique and festive cookies of the holiday season! Flavored with almond, raspberry, and dark chocolate, the red, white, and green cookies capture the colors of the Italian flag… and Christmas.
Disclosure: This post has been sponsored by Bob’s Red Mill! As always, all opinions are my own.
When we were visiting my brother in Connecticut last year, I experienced the joy that comes with biting into one of the best Italian rainbow cookies ever.
They were in this big box of festive cookies that I absolutely could not resist buying. The stripes of red, white, and green in the Italian rainbow cookies are layered with jam and chocolate which have an almond taste to them that simply melted in my mouth.
Maybe it’s because we all growing up thinking about them in conjunction with Santa, or maybe I just love any excuse to bake.
Either way, this year I stepped it up with these cookies and they are the one recipe you should make time to make this weekend.
Of course, when it comes to baking, there’s only one brand that I rely I as I bring out my measuring cups and spoons… Bob’s Red Mill.
Now, you’ve all seen me use their organic all purpose unbleached white flour on many occasions. The freshly milled and certified organic, hard red wheat is high quality enough to be used for any baked good you can think of. I LOVE using it for cookies this time of year, but it’s also ideal for cakes, muffins, breads, biscuits, and more.
Not to mention it’s unbleached and unenriched, so you can feel confident in the baked goodies you are putting out there into the holiday season of festivities and parties.
Keep the Italian vibes flowing by pairing these cookies with a Disaronno sour!
To make the batter for the Italian rainbow cookies, you will need a stand mixer fitted with the paddle attachment.
You will also need mixing bowls and an electric hand mixer to whip up the egg whites to fold into the batter. Those bowls also come in handy when dividing up the batter and coloring it separately.
To bake each layer, I like to use these quarter sheet baking pans. However, you can also use 9×13-inch baking dishes if that’s all you happen to have on hand.
Finally, you’ll need an offset spatula to spread the jam and melted chocolate in even layers for the cookies.
The batter is a little more complicated than a normal batter. It started by mixing together wet ingredients, then beating in the flour.
You beat the egg whites separately, then fold then into the flour mixture until everything is smooth and velvety.
Next you separate the batter. You can do this by weight or by using measuring cups, ensuring that the batter is divided into three equal amounts.
This is when you’ll also dye one third of the batter red and one third green. You’ll leave the final third untouched.
Bake the cake layers, rotating them as they bake, for about 10 to 12 minutes. The batter will puff slightly and will be completely set.
Once you cool the cakes in the pans, you start the assembly process. The cakes are layered with raspberry jam, then weighted down and refrigerated until they set. This helps the layers stick together so they don’t fall apart when you cut them into pieces.
Once the first chill is done, then you add the chocolate. You’ll spread the dark chocolate in an even layer on one side, then chill until it is set. Flip the cake over CAREFULLY, then cover the other side with the remaining chocolate. Chill once more and cut into those cute little squares!
If you need another festive recipe to enjoy, these chocolate dipped orange slices are fantastic for a cookie box.
Baking is a science and when you have the right ingredients, you nail the science every single time. That’s why I always use Bob’s Red Mill products in my baking, whether it’s sweet or savory for the holiday season! Today I am partnering with Bob’s Red Mill to give one lucky winner a gift set. Bob’s Red Mill Unbleached All-Purpose Organic Flour, Rolled Outs, Sparkling Sugar, AND a $50 gift card for bobsredmill.com!
Be sure to keep up with all of the giveaways this year. Check out this page for all the current posts!
