Meghan Y., Author at Cake 'n Knife

Chook Smashed Sweet Potatoes with Fresh Herbs

POSTED BY Meghan Y. ON November 29, 2018 // 25 Comments

Chook Smashed Sweet Potatoes with Fresh Herbs are the only way to eat sweet potatoes. Featuring the most amazing Chook chicken salt (yea, you read that right), these potatoes are sweet, tangy, herbaceous, and full of umami flavor. Not to mention it’s SUPER easy to throw together!

Disclosure: This post is sponsored by Savory Spice Shop! As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!

I have been on a bit of a potato kick lately, both sweet and russet.

Once I get all the potatoes for Thanksgiving dinner, it’s like a massive reminder of a food that I love and don’t make enough.

This especially applies to sweet potatoes.

We really only highlight them for Thanksgiving, but they are a root vegetable that we can enjoy all winter long to warm up with.

[Read more…]

Ginger Cranberry Orange Loaf Cake

POSTED BY Meghan Y. ON November 27, 2018 // 28 Comments

A Ginger Cranberry Orange Loaf Cake is just the festive and bright baked treat your Christmas morning needs. Whether you are hosting a gathering or curling up in your PJs with your loved ones under the tree, this loaf cake is ideal for dessert (and the leftovers can be eaten for breakfast the next day!).

Disclosure: This post is sponsored by CreateAholics! As always, all opinions are my own. Thanks for supporting the brands that support Cake ‘n Knife!

I am officially in holiday mode and it is the best thing ever.

This is the time of year where, as many of you know, I go holiday crazy. I drink egg nog while admiring my tree, I watch every holiday movie out there, I use any excuse to see Christmas lights and Christmas music is always in the air.

I can always find a reason to smile this time of year. Lord knows I need one this year with all the changes to Kya’s health.

[Read more…]

Last Minute Thanksgiving Recipes

POSTED BY Meghan Y. ON November 21, 2018 // Leave a Comment

These Last Minute Thanksgiving Recipes are for anyone who is needing a little inspiration the day before turkey day! Whether you are attending Thanksgiving and want to bring an appetizer, or you are hosting and need some cocktail inspiration, check out the round up below.

When it comes to Thanksgiving, I tend to be a bit of a planner.

Ok I am a crazy planner, but despite my crazy planning, I tend to forget something. This year, it was forgetting the fact that I needed to plan for a cocktail to go with the appetizers that I know guests are bringing along with them. OOPS.

Thankfully it popped into my brain this morning and I will be popping out to the store momentarily to grab what I need at the very last minute.

[Read more…]

Peppermint Hot Chocolate Cookies

POSTED BY Meghan Y. ON November 20, 2018 // Leave a Comment

Peppermint Hot Chocolate Cookies are just the sweet treat to snuggle up with this holiday season. Soft and chewy cookies reveal a gooey center of marshmallow, tasting just like a warm mug of hot cocoa. These are ideal to nibble on by the fire as you wait to share a plate with Santa.

Disclosure: This post has been sponsored by USA PAN. As always, all opinions are my own.

‘Tis the season for all the holiday cookies and this year, these little gems are totally topping the list.

I don’t know about you, but right now I am obsessed with the chocolate and peppermint combination.

Rich and slightly bitter chocolate paired with peppermint makes for a luscious combination that brings out the spirit of the season (in my oh-so humble opinion).

If you are anything like me, you are starting to gear up for a month of a TON of baking.

There’s something about the holidays that brings out my inner baker like no other time of year. Whether you are hosting a cookie exchange party, packing up cookies for family and friends who live near and far, or simply taking the time to treat yourself, making cookies is a must through the end of the year.

I talk a lot about the ingredients I use to bake my booty off, but I realized I haven’t talked enough about the tools that make those baked items come out so perfectly.

One of the brands I’ve relied on is USA PAN. I love love love looooooove to bake cookies more than anything else, so I need baking sheets that will stand up to the task.

Working with baking sheets that warp and stain is one of my biggest pet peeves. I used to hate my sheet pans until I started working with USA PAN.

These are the only baking sheets you will ever need. I personally use their Heavy Duty Half Sheet Pan and Large Cookie Scoop Pan all the freaking time. They are strong, they don’t warp, they have a non-stick coating that makes cleanup a breeze, AND they come with a lifetime warranty.

Honestly, the warranty is one of the things that makes these pans so outstanding. One of my best friends still has the quarter sheet baking pan from her mom that she is still using. It’s going strong and without a single warp or stain.

Do you see that ridged texture? It’s one of the signature aspects of the pans because it facilitates even air circulation and heat distribution. This helps your cookies bake more evenly. Plus you don’t even need to line the baking sheet with parchment paper!

Have a baker in your life you want to shop for? Here’s my baking favorites gift guide!

I mean, just look at those gorgeous cookies. They came out PERFECT and a huge part of that is due to the pans I cook them on.

You are going to totally lose your mind when you taste these cookies. They are chocolatey with just the right touch of peppermint, and the gooey marshmallow in the center is the icing on the cake. It’s a mug of hot chocolate in cookie form!

The only question is, would you share them or would you keep them for yourself?

Pro Tip: Sprinkle the tops of the cookies with crushed candy canes or crushed peppermint candy for a festive touch.

Keep the peppermint chocolate theme going with this peppermint chocolate martini with your candy canes!

Yes, you can add some mini chocolate chips to the cookie dough for a touch of extra chocolate flavor!

this recipe’s must-haves

To get the pans I love to use almost daily, check out the USA PAN Bakeware Large Cookie Sheet and USA PAN Bakeware Half Sheet Pan. You’ll never need to buy another baking sheet again!

You all know I love my KitchenAid 7-Quart Pro Line Stand Mixer that I got for Christmas last year. It’s still going strong and it’s the favorite appliance that always has a home on my counter.

Are you looking for more holiday treats? Try these easy chocolate dipped orange slices for your holiday gifting.

Peppermint Hot Chocolate Cookies

Peppermint and chocolate cookies are stuffed with gooey marshmallows! It doesn’t get better than this!

No ratings yet

Print Pin

Prep Time: 15

Cook Time: 15

Chill Time: 3

Total Time: 3 30

Servings: 18 cookies

equipment

ingredients

1 cup all-purpose flour
3/4 cup unsweetened cocoa powder
1 tsp baking soda
1/8 tsp salt
1/2 cup unsalted butter softened to room temperature
1/4 cup granulated sugar
3/4 cup packed dark brown sugar
1 egg room temperature
3/4 tsp pure vanilla extract
1/4 tsp peppermint extract
2 Tbsp milk
1 cup miniature marshmallows

instructions

In a medium bowl, whisk together flour, cocoa powder, baking soda and salt until combined. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter for 1 minute on medium speed until smooth and creamy. Add sugars and beat on medium high until fluffy. Beat in egg, vanilla and peppermint extract until combined. Scrape down the sides of the bowl as needed.
Slowly add the flour mixture (dry ingredients) to the wet ingredients, beating slowly until combined. Add milk, beating until combined well.
Cover with plastic wrap and chill the dough for 3 hours. You can also chill the dough overnight if you want!
Preheat oven to 350 degrees F. Grease two USA PAN baking sheets lightly with butter.
Form approximately 2 Tbsp of dough into a ball. Flatten the dough ball into a disc and place a mini marshmallow in the center. Wrap the dough up and around the marshmallow, making sure to seal well. Roll between your palms into a balm. Place on baking sheet. Repeat with remaining dough and marshmallows.
Bake for 10 minutes until baked on the edges but still soft in the center. Let cool for 5 minutes on the cookie sheets. Serve warm.

nutrition

Calories: 138kcal

Cuisine: Holiday

Category: Cookies

Leftover Thanksgiving Enchiladas

POSTED BY Meghan Y. ON November 19, 2018 // Leave a Comment

Leftover Thanksgiving Enchiladas take your leftover turkey to a whole new level of flavor. The unique combination of turkey, sweet potato, black beans, and cranberries makes for a savory and tangy filling for the spicy dish. It’s the best way to keep Thanksgiving going throughout the weekend!

I’m back at it again with the Thanksgiving leftovers recipes!

As you all know, I love getting down on some Thanksgiving leftovers. For some reason, on the actual turkey day, I don’t eat as much as most people. After a day of cooking and grazing as I cook, I somehow end up not as hungry as I want to be when the big dinner rolls around.

I don’t end up gorging myself on the meal and instead, I spend Black Friday eating to my heart’s content as I set up the Christmas tree, per my usual tradition. [Read more…]

Smoked Beer Brined Turkey

POSTED BY Meghan Y. ON November 15, 2018 // 9 Comments

Smoked Beer Brined Turkey is hands down the best way to cook your bird for Thanksgiving. This is my super secret most flavorful brine recipe that gives you the juiciest bird EVER. You smoke it low and slow, getting that perfect crispy skin on the outside. Literally the best turkey I’ve ever made.

about this smoked beer brined turkey

If you need to know how to cook a turkey, this is the way to do it. Every time.

I swear you will get perfect results. The meat is nice and moist (I still hate that word, but I have to use it here…. that’s how good this bird is), the skin is crispy and brown, and the whole things gets a subtle infusion of smoky flavor.

Like, mind-glowingly good. Turkey isn’t my favorite part of the Thanksgiving spread – I’m more of a sides and dessert gal myself – but this beer brined turkey has made me actually want to eat turkey multiple times.

Smoking is not a quick process, BUT if you have a smoker it’s just about checking on it occasionally. You don’t have to even baste it.

It does take time to make so just make sure that you have your meat thermometer ready and that you are starting with plenty of time.

When I did a test run of this beer brined turkey before Thanksgiving I was sure glad I did. It took longer than I initially guesstimated, which would have been a DISASTER on turkey day, lol.

Times might vary because I made this while the snow was falling outside, so it might take you less time depending on where you are and the weather. Just keep an eye on the temperature of the bird and trust that first and foremost.

No dry birds on turkey day, I beg you!

If you don’t have a smoker, I’m including notes in the recipe card below to cook it in your oven (something I’ve done with this brined bird many times). It will still come out delicious, moist and flavorful.

I just love that sticking the bird in my Traeger means I have my entire oven free as we count down the hours before dinner time.

ingredients

turkey. Aim for a 12 to 16lb turkey, which will serve between 6 and 10 people. If you have a turkey that is larger than this, you will need to increase the brine accordingly!

water. I just use tap water for the brine. There’s no need to use filtered water unless you absolutely have to in the area you are living.

salt. I separate salt out here because you will need a lot of it! One and a half cups of kosher salt to be exact.

spices. This beer brine gets a lot of its flavor from spices! You will need whole allspice berries (I order mine via Amazon if I can’t find them at my local supermarket), whole cloves, and bay leaves.

herbs. For the fresh herbs, you’ll need thyme, rosemary, and sage. I always recommend using fresh to get the most flavor into the brine. However you can always use dried if you have to.

onion. I like the flavor of a sweet yellow onion with this brine, but you can also use a white onion for this recipe.

beer. Use a brown ale for the brine if you can! I usually turn to Newcastle, but any brand is good. You can also use a lager or even Guinness if you like a bolder flavor to your beer brine.

ice. Be sure to have a couple cups of ice ready to cool down the brine!

oil. Use your favorite olive oil, whether that’s pure olive oil or extra-virgin olive oil.

this recipe’s must-haves

I use this a roasting pan with a rack directly on my grill and it held up BEAUTIFULLY. Plus it is dishwasher safe. BOOM.

If you don’t have a smoker but want to treat yourself, I HIGHLY recommend this Traeger grill. I used Traeger signature pellets, but you could also use Apple or Pecan for a fun flavor twist!

For the perfect carving knife, I used this butcher knife. Holy CRAP it’s amazing. So smooth. So perfect. It’s my new fave knife.

here’s how to make a smoked beer brined turkey

make brine

Bring all the brining ingredients to a boil over high heat. Once boiling, remove from heat. Pour in beer and ice. Allow the brine to cool completely to room temperature before adding the turkey.

brine turkey

Rinse your turkey off with water after removing it from the packaging. Remove the bag of innards and discard or save to use to make the base of gravy.

Place the turkey in whatever container you plan to brine it in, whether that be a food-grade bucket, a brining bag, or a giant stock pot. Add the brine to the pot and cover with a lid or plastic wrap. Place in the refrigerator.

Brine for 16 to 18 hours. Rotate the turkey every 6 to 8 hours if your turkey isn’t completely covered in the brine.

smoke turkey

Remove the turkey from the brine. Truss the legs with baker’s twine and tuck the wing tips back around the bird so they don’t stick out. Rub the bird with olive oil and season with a small amount of black pepper.

Place the bird in a roasting pan with a rack (or you can place it directly on the grate). Smoke at 225˚F until the internal temperature is 100˚F to 110˚F. It took about 2 1/2 hours on a very cold day for it to cook a 13+lb bird. It’ll take between 1 1/2 to 3 hours depending on the size of your turkey.

Increase temperature of the smoker to 350˚F. Cook until a meat thermometer inserted in the thickest part of the breast registers 160˚F. Remove from the grill and let rest at least 15 minutes before carving. The turkey will come up to 165˚F in this time.

can I roast this in the oven?

If you don’t have a smoker, you can definitely roast this turkey in the oven! I have the instructions for this method noted at the bottom of the recipe card below.

does beer tenderize turkey?

It sure does! Not only does beer tenderize the turkey, make it the perfect mouthwatering juicy bird you love on Thanksgiving… It also provides a delicious subtle flavor to the white meat.

how long should I brine my turkey?

Brine your turkey for at least 12 hours and up to 18 hours. This is the sweet spot that I’ve found to make it the most delicious. I do not recommend brining the turkey for longer than 18 hours because there is a possibility of over-brining your turkey. Over-brining will result in a turkey that is too salty!

If you have leftovers but aren’t sure what to do with them, I’ve got the best Thanksgiving leftovers ideas for you!

what to serve with smoked turkey

Well obviously, all of the classic side dishes will be perfect with this turkey!

Start the evening with a proper Thanksgiving-themed cocktail like this sparkling Thanksgiving cocktail, bourbon apple cider cocktail or a cranberry ginger bourbon fizz. If you need a big batch cocktail, this pumpkin rum punch is super flavorful and festive!

Classic side dishes like sausage stuffing or sage and onion stuffing are always a must. Don’t forget the creamy instant pot mashed potatoes! For a unique take on sweet potatoes, cheesy hasselback sweet potatoes are a tasty combo of sweet potatoes, herbs, butter and cheese. Want something crispy on the plate? Try these easy smashed fingerling potatoes or French parmentier potatoes. Alternatively try this creamy and rich sweet potato souffle!

Any of these last minute Thanksgiving recipes are fantastic, plus they can be made in a hurry!

Finally, if you make this smoked beer brined turkey 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! 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!