Meghan Y., Author at Cake 'n Knife

Pear Rosemary Gin and Tonic

POSTED BY Meghan Y. ON January 24, 2020 // 2 Comments

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

POSTED BY Meghan Y. ON January 20, 2020 // Leave a Comment

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.

You could say I had a bit of a sweet tooth back then… Not that it’s really gone away!

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

POSTED BY Meghan Y. ON January 17, 2020 // Leave a Comment

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…]

Gnocchi Bolognese Bake

POSTED BY Meghan Y. ON January 14, 2020 // 1 Comment

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!

Gnocchi bolognese bake recipe in bowl image

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…]

Grilled Open-Faced Avocado Caprese Sandwich

POSTED BY Meghan Y. ON January 13, 2020 // 1 Comment

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!

Overhead photo of open faced caprese sandwich

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.

Enter this grilled open-faced vegetarian sammie.

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.

ingredients

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.

this recipes must-haves

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

here’s how to make an avocado caprese sandwich

Make Balsamic Glaze

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!

Toast Bread

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!

Top down photo of avocado caprese sandwich

Assemble

Don’t worry, assembly of these open-faced sammies is super easy. You just layer up the basil, tomato, and mozzarella however you like!

Grill

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.

What does open faced sandwich mean?

An open faced sandwich is a sandwich without a slice of bread on top. Essentially, think of it as topless 😉

What goes on a caprese sandwich?

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!

Grilled open faced caprese sandwich photo

tips for success

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!

Grilled Open-Faced Avocado Caprese Sandwich

When you want all the flavors of a caprese salad, but you also want a salad, reach for this recipe!

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Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: 4 sandwiches

equipment

ingredients

8 slices Bread 1/2″ thick (I like to use Brioche)
2 Tbsp Olive Oil
1/2 tsp Garlic Powder
1/3 cup Fresh Basil Leaves
9 oz Cherry Tomatoes halved
1 cup Fresh Mozzarella Bocconcini (also known as baby mozzarella balls – about 6 ounces)
2 Avocados thinly sliced
1/2 tsp Crushed Red Pepper Flakes

For the Balsamic Glaze

1 cup Balsamic Vinegar
1/2 tsp Brown Sugar
1/2 tsp Black Pepper

instructions

Preheat grill to medium high heat, about 375˚F.
In a small saucepan, stir together balsamic vinegar and brown sugar, bringing the mixture to a boil over high heat. Reduce to a simmer on medium low heat. Cook until the vinegar is reduced and thickened, about 10 minutes. Stir in black pepper. Cover and set aside.
In a small bowl, stir together olive oil and garlic powder until combined.
Brush both sides of the bread slices with garlic olive oil.
Once hot, add bread to the grill, toasting on one side, about 2 to 3 minutes. Remove from heat to a baking sheet, toasted side up.
Add 2 to 3 basil leaves to each slice of bread (you will have some extra leftover, set that aside for later). Top with tomato halves and mozzarella.
Carefully add slices of bread back to the grill, grilling until cheese is melted, about 3 to 5 minutes.
Remove from grill. Top with avocado slices and drizzle with balsamic glaze. Sprinkle with red pepper flakes.
Chop remaining basil leaves and sprinkle on top. Serve immediately.

nutrition

Calories: 658kcal

Cuisine: Italian

Category: Sandwiches

Crispy Brussels Sprouts with Balsamic and Lemon

POSTED BY Meghan Y. ON January 10, 2020 // Leave a Comment

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 Lemon Garlic Salmon

POSTED BY Meghan Y. ON January 9, 2020 // Leave a Comment

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…]

Short Rib Mexican Skillet Pie

POSTED BY Meghan Y. ON January 7, 2020 // Leave a Comment

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

POSTED BY Meghan Y. ON December 23, 2019 // 8 Comments

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!

about this panettone bread pudding

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!

Overhead photo of panettone bread pudding in pan

ingredients

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!

Side photo of a slice of panettone bread pudding

this recipe’s must-haves

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

Overhead photo of slices of bread pudding with creme anglaise

here’s how to make panettone bread pudding

chop up panettone

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.

make custard

The custard is made by simply whisking together the ingredients in a bowl – there’s no cooking required!

rest & bake

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.

make creme anglaise

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 to drizzle. You can also serve this bread pudding with scoops of vanilla ice cream.

Pouring creme anglaise on top of bread pudding

tips for success

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!

Forkful of bread pudding with creme anglaise

how long should I rest the panettone bread pudding?

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!

why should I use panettone in bread pudding?

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.

Photo of a fork with bread pudding and creme anglaise

what to serve with this panettone dessert

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:

Boozy Baileys Hot Chocolate

Irish Coffee

Hot Orange Mocha Cocktail

The Best Slow Cooker Hot Chocolate

Hot Spiced Ale Flip

Boozy Zebra Hot Chocolate

how to store and reheat

Store. Any leftover bread pudding 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!

Panettone Bread Pudding

Turn panettone into a festive dessert or indulgent breakfast with this simple recipe!

4.8 from 78 votes

Print Pin

Prep Time: 15

Cook Time: 55

Additional Time: 30

Total Time: 1 40

Servings: 12