I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.

Bistro Eggs

Ingredients:

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese, finely grated
• 1 tsp very cold unsalted butter, finely grated
• 4 large eggs, at room temperature
• 1 sprig fresh thyme, leaves stripped
• Portuguese flor de sal or Maldon salt, to taste
• Freshly cracked black pepper, to taste

How to Make Bistro Eggs

Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).

In a small bowl, stir together the cream, Gruyère, and finely grated butter.

Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.

Dollop the cream mixture evenly over the egg whites, avoiding the yolks.

Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.

Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.

Serve immediately, with buttered toast for dipping, if desired.

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Bistro Eggs

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• 2 6-inch small baking dish

Ingredients

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese finely grated
• 1 tsp very cold unsalted butter finely grated
• 4 large eggs at room temperature
• 1 sprig fresh thyme leaves stripped
• Portuguese flor de sal or Maldon salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
• In a small bowl, stir together the cream, Gruyère, and finely grated butter.
• Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
• Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
• Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
• Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
• Serve immediately, with buttered toast for dipping, if desired.

We had some strawberries and blueberries that had been in the fridge for a while, so I decided to make this simple strawberry-blueberry snack cake recipe I found on Nourish and Fete with them. The cake was incredibly easy to prepare, smelled great while baking, and was moist, flavorful, and delicious. We enjoyed it plain, but it would also be tasty with whipped cream or vanilla ice cream.

Simple Strawberry-Blueberry Snack Cake

Ingredients:

• 1 cup + 1 tbsp of white sugar, divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk (you can also use ½ cup milk & ½ cup yogurt)
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries, hulled and sliced
• ¾ cup fresh blueberries

How to Make a Simple Strawberry-Blueberry Snack Cake:

Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.

Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.

Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.

Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth.  Side Note: If you don’t have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk. 

Mix the flour, baking powder, and salt until well combined.

Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.

Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.

Scatter the reserved strawberries and blueberries on top.

Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.

Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.

Let the cake cool for 15 minutes in the baking pan.

If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.

Enjoy.

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Simple Strawberry-Blueberry Snack Cake

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 9 Inch Square Baking Pan
• Wire Cooling Rack

Ingredients

• 1 cup + 1 tbsp of white sugar divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk you can also use ½ cup milk & ½ cup yogurt
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries washed, hulled, and sliced
• ¾ cup fresh blueberries washed

Instructions

• Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.
• Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.
• Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.
• Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth. 

  Side Note: If you don't have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk.
• Mix the flour, baking powder, and salt until well combined.
• Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.
• Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.
• Scatter the reserved strawberries and blueberries on top.
• Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.
• Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.
• Let the cake cool for 15 minutes in the baking pan.
• If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.
• Enjoy.

My family loves biscotti–whether to dunk while drinking tea, hot chocolate, or a latte, or just as a light treat for dessert. I had some butterscotch chips in the cupboard calling my name, so I put them to use and made this easy butterscotch-pecan biscotti recipe. My husband snuck two before I had even photographed them, and said he loved them, and my kids did too. I especially loved the little caramelized bits of butterscotch baked throughout each biscotti.

Butterscotch-Pecan Biscotti

Ingredients:

• 6 tbsp butter, softened
• ⅔ cup white sugar
• 2 eggs, room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans, crushed

How to Make Butterscotch-Pecan Biscotti

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.

Add the vanilla and the eggs, one at a time, beating well after each addition.

Whisk the flour, baking powder, and salt in a separate bowl.

Gradually add the flour mixture into the butter mixture, stirring until completely combined.

Stir in the butterscotch chips and crushed pecans.

The dough is very sticky at this point. Refrigerate for 15-20 minutes to allow the flour to absorb the moisture.

Divide the dough into two equal pieces and place on the prepared baking sheet.

Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.

Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.

Return to the oven to bake for 9 minutes.

Carefully turn the biscotti over and continue to bake for 9 minutes.

The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

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Butterscotch-Pecan Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

Refrigerating Time: 15 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer

Ingredients

• 6 tbsp butter softened
• ⅔ cup white sugar
• 2 eggs room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans crushed

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
• Add the vanilla and the eggs, one at a time, beating well after each addition.
• Whisk the flour, baking powder, and salt in a separate bowl.
• Gradually add the flour mixture into the butter mixture, stirring until completely combined.
• Stir in the butterscotch chips and crushed pecans.
• The dough is very sticky at this point. Refrigerate for 15 minutes to allow the flour to absorb the moisture.
• Divide the dough into two equal pieces and place on the prepared baking sheet.
• Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
• Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
• Return to the oven to bake for 9 minutes.
• Carefully turn the biscotti over and continue to bake for 9 minutes.
• The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

We were out of granola, so I went looking for something new to try. I found this copycat recipe for Eleven Madison Park’s granola from the New York Times Cooking, which I’ve heard about for years, and I luckily had all of the ingredients on hand. Eleven Madison Park is a fine-dining restaurant in New York, which is supposed to be amazing. I’ve read for so long that many people rave about their granola and say it’s the very best granola recipe ever, so I had to try making it. I adapted it a bit by using unsweetened shredded coconut (because it’s what I had) and a bit of olive oil combined with coconut oil. I loved the salty-sweet combination, and the pumpkin seeds, pistachios, and dried cherries tasted wonderful together. My kids love this loaded granola and think it’s delicious paired with milk, Greek yogurt, or ice cream.

Eleven Madison Park’s Granola

Ingredients:

• 2¾ cups rolled oats
• 1 cup shelled pistachios, chopped
• ⅓ cup pumpkin seeds
• 2 tsp kosher salt
• ½ cup brown sugar
• ⅓ cup real maple syrup
• 3 tbsp coconut oil
• 2 tbsp cup extra virgin olive oil
• 1 cup unsweetened coconut, shredded
• ¾ cup dried sour cherries, chopped

How to Make Eleven Madison Park’s Granola Copycat Recipe

Heat oven to 300 degrees. Line a baking sheet with parchment paper.

In a large bowl, mix the oats, pistachios, pumpkin seeds, and salt.

In a small saucepan set over low heat, warm the sugar, syrup, coconut oil, and olive oil until the sugar has just dissolved, then remove from heat.

Fold the sugar mixture into the oat mixture, coating the dry ingredients evenly.

Spread granola over the prepared baking sheet in an even layer.

Bake for 20 minutes, stirring the granola halfway through baking.

Stir in the unsweetened coconut and return to baking for 10-15 minutes longer, or until golden brown and dry.

Remove from the oven and allow it to cool completely.

Chop the dried cherries into bits and add to the cooled granola.  Side Note: Dried cherries can be sticky and hard to chop. Freeze for a few minutes, then pulse them in the food processor, if desired. 

Store in an airtight container at room temperature for 2 weeks, or in the refrigerator for 1 month. Enjoy.

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Eleven Madison Park's Granola

Course Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Saucepan

Ingredients

• 2¾ cups rolled oats
• 1 cup shelled pistachios chopped
• ⅓ cup pumpkin seeds
• 2 tsp kosher salt
• ½ cup brown sugar
• ⅓ cup real maple syrup
• 3 tbsp coconut oil
• 2 tbsp cup extra virgin olive oil
• 1 cup unsweetened coconut shredded
• ¾ cup dried sour cherries chopped

Instructions

• In a large bowl, mix the oats, pistachios, pumpkin seeds, and salt.
• In a small saucepan set over low heat, warm the sugar, syrup, coconut oil, and olive oil until the sugar has just dissolved, then remove from heat.
• Fold the sugar mixture into the oat mixture, coating the dry ingredients evenly.
• Spread granola over the prepared baking sheet in an even layer.
• Bake for 20 minutes, stirring the granola halfway through baking.
• Stir in the unsweetened coconut and return to baking for 10-15 minutes longer, or until golden brown and dry.
• Remove from the oven and allow it to cool completely.
• Chop the dried cherries into bits and add to the cooled granola.  Side Note: Dried cherries can be sticky and hard to chop. Freeze for a few minutes, then pulse them in the food processor, if desired.
• Store in an airtight container at room temperature for 2 weeks, or in the refrigerator for 1 month. Enjoy.

I found this easy recipe for old-fashioned pancakes from Lost Kitchen (Erin French). I had everything on hand, and my kids were hungry, so I whipped up a batch of these fluffy pancakes! The batter was very thick, fluffy, and airy, which made for really delicious, flavorful, & fluffy pancakes. My daughter and son both devoured the batch, which they deemed. blog-worthy! This easy buttermilk pancake recipe paired nicely with twisted bacon and crispy hash browns.

Old-Fashioned Pancakes

Pancake Batter:

• 1½ cups all-purpose flour
• 2 tbsp powdered sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1¼ cups buttermilk, well shaken
• 1 large egg,
• 3 tbsp unsalted butter, melted and slightly cooled, plus more for cooking
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Serving:

• Butter
• Maple syrup
• Fresh berries

How to Make Old-Fashioned Pancakes

Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.

In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.

Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.

Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.

Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.

Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.

Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.

Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.

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Old-Fashioned Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 pancakes

Author Pam - For the Love of Cooking

Equipment

• Cast-Iron Skillet, Griddle, or Large Skillet

Ingredients

Pancake Batter:

• 1½ cups all-purpose flour
• 2 tbsp powdered sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1¼ cups buttermilk well shaken
• 1 large egg
• 3 tbsp unsalted butter melted and slightly cooled, plus more for cooking
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Serving:

• Butter
• Maple syrup
• Fresh berries

Instructions

• Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.
• In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
• Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.
• Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.
• Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.
• Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.
• Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.
• Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.

We received a lovely Christmas gift basket from my in-laws that included some beautiful, juicy pears. We ate most of them fresh, but I decided to bake these glazed pear crumb muffins with the last of them. The muffins were fun to make, smelled amazing while they baked, tasted fantastic, and made my husband and kids smile.

Glazed Pear Crumb Muffins

Crumb Topping:

• ⅓ cup packed brown sugar
• 1 tbsp white sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter, melted
• ⅔ cup flour

Pear Muffins:

• 1¾ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter, at room temperature
• ½ cup packed brown sugar
• ¼ cup white sugar
• 2 large eggs, at room temperature
• ½ cup Greek yogurt or sour cream, at room temperature
• 2 tsp vanilla extract
• ¼ cup milk, at room temperature
• 1½ cups pears, peeled, and diced (about 2 large or 3 small pears)

Vanilla Icing:

• ½ cup powdered sugar
• 1-1½ tbsp heavy cream, milk, or water
• ¼ tsp vanilla extract

How to Make Glazed Pear Crumb Muffins

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.

Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don’t overmix.  If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.

Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.

Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.

Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.

With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.

Fold in the diced pear.

Spoon the batter evenly into each cup, filling each all the way to the top.

Spoon crumb topping on each, gently pressing it down so it sticks.

Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin. 

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.

Drizzle the icing over the cooled muffins and serve. Enjoy.

Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days. 

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Glazed Pear Crumb Muffins

Course Breads and Muffins

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• Muffin Tin
• Hand Mixer or Stand Mixer
• Wire Cooling Rack

Ingredients

Crumb Topping:

• ⅓ cup packed brown sugar
• 1 tbsp white sugar
• 1 tsp ground cinnamon
• ¼ cup unsalted butter melted
• ⅔ cup flour

Pear Muffins:

• 1¾ cups flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ cup unsalted butter at room temperature
• ½ cup packed brown sugar
• ¼ cup white sugar
• 2 large eggs at room temperature
• ½ cup Greek yogurt or sour cream at room temperature
• 2 tsp vanilla extract
• ¼ cup milk at room temperature
• 1½ cups pears peeled, and diced (about 2 large or 3 small pears)

Vanilla Icing:

• ½ cup powdered sugar
• 1-1½ tbsp heavy cream milk, or water
• ¼ tsp vanilla extract

Instructions

• Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
• Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don't overmix.  If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.
• Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
• Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
• Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
• With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.
• Fold in the diced pear.
• Spoon the batter evenly into each cup, filling each all the way to the top.
• Spoon crumb topping on each, gently pressing it down so it sticks.
• Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin.
• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
• Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.
• Drizzle the icing over the cooled muffins and serve. Enjoy.
• Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days.

We are huge biscotti lovers in my household, so when I stumbled upon a brown butter chai biscotti recipe on Barley & Sage, I gathered the ingredients to make them. These crispy Italian biscotti, flavored with warming chai spices and dipped in spiced white chocolate, make them perfect for dunking in hot chocolate, latte, or tea.

Brown Butter Chai Biscotti

Chai Spice Mix:

• 1 tbsp cinnamon
• 2 tsp cardamom
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cloves
• ½ tsp allspice

Biscotti:

• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 large eggs, room temperature
• 2 tsp vanilla bean paste (or vanilla extract)
• 2¼ cups flour
• 1 tbsp chai spice
• 1¼ tsp baking powder
• ½ tsp salt

Chai-Spiced White Chocolate:

• 1 cup white chocolate melting wafers, melted
• 1 tsp coconut oil or vegetable oil
• ½ tsp chai spice

How to Make Brown Butter Chai Biscotti

Prepare the chai spice mix by combining the cinnamon, cardamom, ginger, nutmeg, cloves, and allspice in a small glass jar. Mix well and set aside until needed. Side Note: There will be some leftover, store in an airtight container in a cool, dark place for up to a year.

Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to light brown. This process only takes about 5 minutes, and the turn happens quickly.

Immediately remove the saucepan from the heat and allow it to cool for a few minutes.

Pour the brown butter & and all of the brown bits into the bowl of a stand mixer and set aside to cool to room temperature.

Make the biscotti dough by beating the brown butter, white sugar, and brown sugar with a stand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla paste and beat until combined.

Whisk together the flour, chai spice, baking powder, and salt in a small bowl.

Gradually add the flour mixture to the butter mixture, stirring until combined.

Form the biscotti using lightly floured hands, divide the dough into two halves, and place them on the prepared baking sheet. Form dough into two separate logs approximately 10 inches long and 2 inches wide, spacing them at least 3 inches apart.

Place the baking sheet with the shaped biscotti logs in the fridge and chill for about 20 minutes (this helps them not spread too much).

Preheat the oven to 350 degrees.

Bake the biscotti by placing the baking sheet into the oven and baking for 20-25 minutes, until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven and reduce the oven to 325 degrees.

Allow the slabs to cool for 10 minutes.

Cut the biscotti once they have cooled enough to handle. Slice each slab diagonally into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼ inch apart.

Finish baking by returning them to the oven and bake for 9 minutes.

Carefully turn the biscotti over and continue baking for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chai-spiced white chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil. Put them into the microwave and cook for 30 seconds. Remove and stir, then return to the microwave and cook for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Stir in the chai spice into the melted white chocolate.

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

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Brown Butter Chai Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Refrigerating Dough: 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 22 +/-

Author Pam - For the Love of Cooking

Equipment

• Stand Mixer
• Baking Sheet

Ingredients

Chai Spice Mix:

• 1 tbsp cinnamon
• 2 tsp cardamom
• 2 tsp ginger
• 1 tsp nutmeg
• 1 tsp cloves
• ½ tsp allspice

Biscotti:

• ½ cup unsalted butter
• ½ cup brown sugar
• ½ cup white sugar
• 2 large eggs room temperature
• 2 teaspoons vanilla bean paste or vanilla extract
• 2¼ cups flour
• 1 tbsp chai spice
• 1¼ tsp baking powder
• ½ tsp salt

Chai-Spiced White Chocolate:

• 1 cup white chocolate melting wafers melted
• 1 tsp coconut oil or vegetable oil
• ½ tsp chai spice

Instructions

• Prepare the chai spice mix by combining the cinnamon, cardamom, ginger, nutmeg, cloves, and allspice in a small glass jar. Mix well and set aside until needed. Side Note: There will be some leftover, store in an airtight container in a cool, dark place for up to a year.
• Make the brown butter by melting 1 stick of unsalted butter in a medium saucepan over medium heat. Stir the butter often once it has melted. It will start to foam at the top, and the color of the butter will change to light brown. This process only takes about 5 minutes, and the turn happens quickly.
• Immediately remove the saucepan from the heat and allow it to cool for a few minutes.
• Pour the brown butter & and all of the brown bits into the bowl of a stand mixer and set aside to cool to room temperature.
• Make the biscotti dough by beating the brown butter, white sugar, and brown sugar with a stand mixer until creamy and well combined. Add the eggs, one at a time, beating well after each addition. Add the vanilla paste and beat until combined.
• Whisk together the flour, chai spice, baking powder, and salt in a small bowl.
• Gradually add the flour mixture to the butter mixture, stirring until combined.
• Form the biscotti using lightly floured hands, divide the dough into two halves, and place them on the prepared baking sheet.
• Form dough into two separate logs approximately 10 inches long and 2 inches wide, spacing them at least 3 inches apart.
• Place the baking sheet with the shaped biscotti logs in the refrigerator and chill for about 20 minutes (this helps them not spread too much).
• Preheat the oven to 350 degrees.
• Bake the biscotti by placing the baking sheet into the oven and baking for 20-25 minutes, until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven and reduce the oven to 325 degrees.
• Allow the slabs to cool for 10 minutes.
• Cut the biscotti once they have cooled enough to handle. Slice each slab diagonally into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼ inch apart.
• Finish baking by returning them to the oven and bake for 9 minutes.
• Carefully turn the biscotti over and continue baking for 9 minutes. The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chai-spiced white chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil. Put them into the microwave and cook for 30 seconds. Remove and stir, then return to the microwave and cook for 15 seconds. Remove and stir, then return to the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Stir in the chai spice into the melted white chocolate.
• Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

I usually make this egg salad with pickled celery or one with fresh dill, but when I came across this simple egg salad sandwich recipe on Woks of Life with cilantro, scallions, and garlic, I wanted to try it. I loved how simple it was to make, and the pops of freshness from the herbs. My husband and I both thought this egg salad sandwich recipe was tasty, and it pairs nicely with a simple salad and some potato chips.

Simple Egg Salad Sandwich

Ingredients:

• 2 hard-boiled eggs
• 1-2 tbsp mayonnaise, to taste
• ½ tsp fresh cilantro, finely chopped
• ½ small green onion, finely sliced
• ¼-½ tsp yellow mustard, to taste
• 1 small clove of garlic, minced
• Sea salt and freshly cracked black pepper
• Pinch of paprika
• 2 slices of bread of your choice

How to Make a Simple Egg Salad Sandwich

Prepare the hard-boiled eggs. Click the link for instructions.

Prepare the egg salad by peeling the cooled eggs and placing them in a shallow bowl.

Using a fork, mash the eggs into coarse chunks.

Add the mayonnaise, cilantro, green onion, mustard, garlic, sea salt, freshly cracked black pepper, and paprika. Mix well. Taste and re-season if needed.

Prepare the sandwich by spreading the egg salad over one slice of bread. Top with the remaining slice and serve. Enjoy.

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Simple Egg Salad Sandwich

Course Lunch

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Sharp Knife

Ingredients

• 2 hard-boiled eggs
• 1-2 tbsp mayonnaise to taste
• ½ tsp fresh cilantro finely chopped
• ½ small green onion finely sliced
• ¼-½ tsp yellow mustard to taste
• 1 small clove of garlic minced
• Sea salt and freshly cracked black pepper
• Pinch of paprika
• 2 slices of bread of your choice

Instructions

• Prepare the hard-boiled eggs. Click the link above for instructions.
• Prepare the egg salad by peeling the cooled eggs and placing them in a shallow bowl.
• Using a fork, mash the eggs into coarse chunks.
• Add the mayonnaise, cilantro, green onion, mustard, garlic, sea salt, freshly cracked black pepper, and paprika. Mix well. Taste and re-season if needed.
• Prepare the sandwich by spreading the egg salad over one slice of bread. Top with the remaining slice and serve. Enjoy.

We finally had a cooler day, and I was in the mood to bake, so I made this easy baked apple fritters recipe from A Kitchen Addiction. After baking, the fritters appeared like an apple cookie or muffin top, but once you broil the glaze on them and finish them with fresh glaze, and they cool, they look more like an apple fritter. These little tasty treats were a big hit with all of us.

Baked Apple Fritters

Apple Fritters:

• 1½ cups flour
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• ¼ tsp salt
• 6 tbsp cold butter, cut into pieces
• ½ cup whole milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup Honeycrisp apple, peeled and finely diced

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tbsp whole milk or heavy cream
• 1 tsp vanilla extract

How to Make Baked Apple Fritters

Preheat the oven to 400 degrees.

In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.

Cut in cold butter until mixture resembles coarse crumbs.

In a small bowl, whisk together milk, egg, and vanilla extract.

Add to flour mixture and stir until just combined.

Gently stir in the apple.

Drop ¼ cupfuls of batter several inches apart on a baking sheet.  Side Note: If you want to make small fritters, use a heaping tablespoonful.

Bake for 10-12 minutes, or until bottoms are golden brown and center is set.  Side Note: If you are making small fritters, start checking for doneness at 8 minutes.

Remove to a wire cooling rack and turn the oven to broil.

After turning the oven to broil, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.

Brush a thin layer of glaze over fritters. Place under the broiler.

Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.

Carefully remove the baking sheet to a wire cooling rack.

Brush remaining glaze over the warm fritters.

Allow the glaze to harden and serve. Enjoy!

Side Note: These baked apple fritters are best eaten the same day.

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Baked Apple Fritters

Course Breads and Muffins, Breakfast

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• Large Bowl
• Baking Sheet
• Wire Cooling Rack

Ingredients

Apple Fritters:

• 1½ cups flour
• ½ cup brown sugar
• 2 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp allspice
• ¼ tsp salt
• 6 tbsp cold butter cut into pieces
• ½ cup whole milk
• 1 egg
• 1 tsp vanilla extract
• 1 cup Honeycrisp apple peeled and finely diced

Vanilla Glaze:

• 1 cup powdered sugar
• 2 tbsp whole milk or heavy cream
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 400 degrees.
• In a large bowl, whisk together flour, brown sugar, baking powder, cinnamon, nutmeg, allspice, and salt.
• Cut in cold butter until mixture resembles coarse crumbs.
• In a small bowl, whisk together milk, egg, and vanilla extract.
• Add to flour mixture and stir until just combined.
• Gently stir in the apple.
• Drop ¼ cupfuls of batter several inches apart on a baking sheet.  Side Note: If you want to make small fritters, use a heaping tablespoonful.
• Bake for 10-12 minutes, or until bottoms are golden brown and center is set.  Side Note: If you are making small fritters, start checking for doneness at 8 minutes.
• Remove to a wire cooling rack and turn the oven to broil.
• After turning the oven to broil, prepare the glaze by whisking together powdered sugar, milk, and vanilla extract until smooth.
• Brush a thin layer of glaze over fritters. Place under the broiler.
• Broil for 2-4 minutes, or until tops start to turn golden and the glaze bubbles.
• Carefully remove the baking sheet to a wire cooling rack.
• Brush remaining glaze over the warm fritters.
• Allow the glaze to harden and serve. Enjoy!
• Side Note: These baked apple fritters are best eaten the same day.

Since I had some puff pastry, fresh blueberries, and a sweet tooth, I made this easy recipe for mini blueberry turnovers with lemon curd. These little fruit pies are simple to prepare and put big smiles on my family’s faces.

Mini Blueberry Turnovers

Ingredients:  

• 1 cup fresh blueberries
• 2-3 tbsp granulated sugar, depending on the sweetness of the berries
• 1½ tsp cornstarch
• Zest of 1 small lemon
• 1½ tsp fresh lemon juice
• 1 sheet of puff pastry, thawed
• 1 small egg beaten (for egg wash)
• Turbinado sugar

Serving:

• Lemon curd

How to Make Mini Blueberry Turnovers:

In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.

Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.

Remove from the heat and let it cool.

 Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.

Cut the puff pastry sheet into 8-9 equal squares.  Side Note: OR 4 equal large squares 

Spoon some of the blueberry mixture onto the center of each square.

Brush the edges of the pastry squares with the beaten egg.

Fold each square diagonally to form a triangle.

Press the edges together well to seal, and use a fork to crimp the edges.

Place the turnovers on the prepared baking sheet.

Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.

Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.

Let the turnovers cool for a few minutes before serving.

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Mini Blueberry Turnovers

Course Breakfast, Dessert

Cuisine American

Prep Time 10 minutes minutes

Servings 8 - 9 Mini Turnovers (or 4 large ones)

Author Pam - For the Love of Cooking

Equipment

• Small Saucepan
• Baking Sheet

Ingredients

• 1 cup fresh blueberries
• 2-3 tbsp granulated sugar depending on the sweetness of the berries
• 1½ tsp cornstarch
• Zest of 1 small lemon
• 1½ tsp fresh lemon juice
• 1 sheet of puff pastry thawed
• 1 small egg beaten for egg wash
• Turbinado sugar

Serving:

• Lemon curd

Instructions

• In a small saucepan, combine the blueberries, granulated sugar, cornstarch, lemon zest, and lemon juice.
• Cook over medium heat, stirring occasionally, for about 5-7 minutes, until the mixture thickens and the blueberries start to burst.
• Remove from the heat and let it cool.
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.
• Unfold the thawed puff pastry sheet on a lightly floured surface. Roll it out slightly to smooth any creases.
• Cut the puff pastry sheet into 8-9 equal squares.  Side Note: OR 4 equal large squares
• Spoon some of the blueberry mixture onto the center of each square.
• Brush the edges of the pastry squares with the beaten egg.
• Fold each square diagonally to form a triangle.
• Press the edges together well to seal, and use a fork to crimp the edges.
• Place the turnovers on the prepared baking sheet.
• Brush the tops with more beaten egg and sprinkle with coarse sugar if desired.
• Bake in the preheated oven for 18-20 minutes or until the turnovers are puffed up and golden brown.
• Let the turnovers cool for a few minutes before serving.