From the kitchen of One Perfect Bite...l She appeared on the scene at a time when celebrity chefs still wore button-down "dress" whites and their cookbooks, for the most part, were formulaic "knit one, purl two" instruction manuals. This photogenic daughter of the British peerage seemingly burst out of nowhere, and, with her famous come-hither grin, convinced us that a lusty appreciation of good food was an acceptable extension of the good life. I speak, of course, of the domestic goddess, Nigella Lawson, who is being featured this week on our on-going series of women on the Gourmet Live list of 50 Women Game Changers in Food. She is a wife, mother, writer and media personality who happens to come from a distinguished and privileged background. Her father was Chancellor of the Exchequer in Margaret Thatcher's government and her mother, a great beauty, was an heiress with an impeccable background. She attended Oxford where she received a Master's degree in Medieval and Modern Languages and she went on to become the deputy editor of The Sunday Times. Her love of food led to some cross-over in her writing, and she began to write a food-column for The Spectator magazine. She married John Diamond, a broadcaster and fellow journalist while writing for the magazine, and he was instrumental in transforming her appearance and developing her public persona. Her first book, 'How to Eat: The Pleasures and Principles of Good Food', was published in 1998 and it was the springboard to her television series 'Nigella Bites.' The show was a huge success and it led to a second book and another series. In 2000, she published her 3rd book, 'How To Be A Domestic Goddess', which was voted Cookery Book of the Year' by the Guild of Food Writers the following year. While it was a period of professional success, she lost her mother, sister and husband to cancer during this time. She took a brief rest and then went on to write 'Forever Summer', 'Feast: Food that Celebrates' and 'Nigella Express'. Her books have sold over 3 million copies and she has continued to appear on television, here, and in Britain. My favorite Nigella story regards an appearance she made with the heiress Gloria Vanderbilt on an Anderson Cooper show years ago. Vanderbilt is Cooper's mother and I think it is fair to say she did not do a lot of cooking when he was a child. At any rate, she and Nigella were friends and they agreed to appear on the program to do a dry run of the Thanksgiving meal Gloria planned to make for her son. Nigella walked and talked her through stuffing and roasting a turkey and things went swimmingly, save for the fact that Anderson Cooper was so stunned to see his mother in an apron, that he had a fit of giggles he could not control. His mom just beamed. It was a gotcha smile if ever there was one. I wonder if he got the wish bone that year? While the food that Nigella Lawson prepares is very approachable, I have yet to come across a recipe that represents a culinary breakthrough. Her food is seductive and nicely done but her books are not places you will find innovation or new techniques. Her recipes are interpretations of food she has eaten and enjoyed and I am fine with that. With that in mind, I wanted to chose a recipe that I had had elsewhere and compare her version to it. I chose Liptauer cheese, a personal favorite of mind. There are many recipes for this wonderful cheese spread and while I really liked Nigella's version on bagels, I prefer my old stand-by for snacks and appetizers. There are no pitfalls in the recipe below. I hope you will give it a try. Here's Nigella's guide to making Liptauer cheese. Liptauer Cheese ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 18 ounces cream cheese 2-1/4 cups cottage cheese 4-5 tablespoons capers 8 cornichons, chopped 3 teaspoons paprika Pinch of salt Good grating of black pepper 2 teaspoons caraway seeds 2 teaspoons French mustard For drizzling over: 1-2 tablespoons flavorless vegetable oil Fat pinch of paprika Directions: Beat the two cheeses together until they are smooth, and then add all the other ingredients. Mix everything together well, and then turn into a small bowl with a capacity of approximately 1 quart, lined with plastic wrap for easier unmolding later. Smooth the top with a spatula and cover with the overhanging plastic wrap. Place it in the refrigerator to set. I put a couple of cans on top to press it down, but I don't feel it's crucial. I think it's because my mother was always putting pâté and suchlike in the refrigerator with weights on. When it has become cold enough to turn out — a few hours should do it — unwrap the folded-over plastic wrap on top, place a plate over the now uncovered bowl, turn it the other way out and unmold. Pull the plastic wrap off and drizzle over a rust-red ooze, made by mixing the oil with a pinch of paprika. Serve this with bread or poppy-seed-sprinkled bagels, gherkins, and, if you like, some chopped red onions. The following bloggers are also featuring the recipes of Nigella Lawson today. I hope you'll pay them all a visit. They are great cooks who have wonderful blogs. Val - More Than Burnt Toast , Taryn - Have Kitchen Will Feed, Susan - The Spice Garden Heather - girlichef , Miranda - Mangoes and Chutney , Amrita - Beetles Kitchen Escapades Mary - One Perfect Bite , Sue - The View from Great Island , Barbara - Movable Feasts Linda A - There and Back Again, Nancy - Picadillo , Mireya - My Healthy Eating Habits Veronica - My Catholic Kitchen , Annie - Most Lovely Things , Jeanette - Healthy Living Claudia - Journey of an Italian Cook , Alyce - More Time at the Table Kathy - Bakeaway with Me , Martha - Simple Nourished Living, Jill - Saucy Cooks Sarah - Everything in the Kitchen Sink Next week we will highlight the career and recipes of Diana Kennedy . It will be really interesting to see what everyone comes up with. If you'd like to join us please email me for additional information no later than Monday, April 23rd.

2 1/4 lbs cocktail sausage links 2 tablespoons sesame oil 1/2 cup honey 2 tablespoons soy sauce 1 Preheat the oven to 200C/400 degrees F. 2 Separate the sausages if they are linked and arrange them in a large, shallow-sided roasting tin. 3 Whisk together the oil, honey and soy sauce and pour over the sausages. 4 Mix all together. 5 Bake for 25 to 30 minutes. 6 Give them a stir about halfway through cooking.

12 chicken drumsticks 2 cups buttermilk 1 tablespoon kosher salt 1 tablespoon fresh coarse ground black pepper 1 tablespoon maple syrup 1 teaspoon ground cumin 2 garlic cloves , smashed 6 tablespoons vegetable oil, divided 1 Combine all ingredients (use 4 tbsp oil) in a large ziptop bag. Refrigerate several hours or overnight. 2 Remove chicken from marinade and place in a roasting pan. Drizzle with remaining 2 tbsp oil. Roast in a preheated 425F oven for 30 minutes. Serve hot or cold.

1 day-old loaf unsliced white bread, crust removed and broken into 3/4-inch cubes 2 pints whole milk (1 liter) 1 onion , peeled and quartered 4 cloves 2 fresh bay leaves 1 teaspoon white peppercorns 2 blades fresh mace or 1 teaspoon ground mace 2 teaspoons salt 1 ounce butter (30g) 2 tablespoons double cream (optional) or 2 tablespoons clotted cream (optional) or 2 tablespoons whipping cream (optional) 1 fresh nutmeg , for grating 1 Remove the crust from the bread and tear the stripped loaf into a mound of rough chunks or cubes about 2cm/(3/4-in) in size. You should end up with 175-200g (6 1/4-7 /4 oz) of cubes. If the bread is not slightly stale already, leave the pieces out on a wire rack to dry out. 2 Pour the milk into a saucepan. Press a clove into each quarter of the onion. 3 Add the onion quarters, bay leaves, peppercorns and the blades of mace (or sprinkle the ground mace into the pan) along with the salt and bring to the mixture almost to its boiling point. 4 Remove the pan from the heat. Cover the pan with a lid and let the ingredients infuse for at least half an hour, though you can leave it for a few hours if that helps with your cooking schedule. 5 After the mixture has infused, place the pan back on a very low heat. Using a slotted spoon, remove the onions, peppercorns, cloves, bay leaves and the blades of mace. 6 Add the bread to the saucepan and cook for about 15 minutes, stirring every now and then, by which time the sauce should have become thick and warm. 7 Just before serving the bread sauce, add the butter to the saucepan and stir until the butter has melted and combined with the sauce and season, to taste, with salt. 8 Add the cream (if using). Grate over quite a bit of nutmeg, adding more once you have poured the bread sauce into a warmed bowl or gravy boat.

410 g evaporated milk 700 ml skim milk 500 g pasta 300 g broccoli 1 teaspoon mustard powder 90 g butter (or margarine) 75 g flour 250 g cheese (cheddar grated) pepper salt 1 Preheat oven to gas mark 7. Mix milk and evaporated milk together in a jug. In a medium lidded saucepan melt the butter add the flour and stir cooking on a low heat until it smells biscuity and has gone golden. 2 Take the pan off the heat add the milk mixture little by little whisking each addition thoroughly to incorporate until it is all added. Add mustard powder. 3 Put pan back on medium heat and stirring with wooden spoon cook for approx 10 minutes until thickened and flouriness has been cooked away. Add 3/4 cheese, saving a bit for the top of the mac. 4 Boil the kettle and place hot water in a new large saucepan. Salt well and then add macaroni. Bring to boil and cook for a couple minutes less than packet instructions. 5 Mix the pasta, broccoli and cheese sauce in a large oven-proof dish, Sprinkle over remaining cheese and bake for 20 minutes.

1 onion , peeled 1 celery rib 2 tablespoons garlic oil 1 teaspoon dried thyme 2 (14 ounce) cans diced tomatoes 3 1/3 cups water (use the tomato cans, you need 2 full cans) 1 teaspoon sugar 1 teaspoon kosher salt , flakes or 1/2 teaspoon table salt fresh ground black pepper , to taste 1 Puree onion and celery to mush in food processor. Remove 2 tbsp of puree and set aside in a small bowl for the meatballs. 2 Heat oil in large skillet over medium heat until shimmering. (If you don't have garlic oil, saute 1 thinly sliced garlic clove in 2 tbsp oil until golden brown and very fragrant, about 3 minutes; remove and discard garlic before proceeding.) Reduce to medium-low, add vegetable puree and thyme, and cook, stirring occasionally, about 10 minutes. 3 Add tomatoes, water, sugar, salt and pepper. Bring to a gentle boil, then reduce to a simmer and let cook while prepping the meatballs. 4 Add all meatball ingredients to reserved vegetable puree. Mix gently to combine; avoid over-mixing to prevent the meatballs from being leaden and heavy. 5 Form mixture into approximately 50 meatballs (each should be about one heaping teaspoon). Once all the meatballs are formed, add them to the simmering sauce. Continue to simmer 30 minutes, or until the meatballs are cooked through.

1 onion , peeled, halved and thinly sliced into half-moons 1/2 teaspoon turmeric 1 teaspoon ground cumin 1 teaspoon ground coriander 2 cloves 1/2 teaspoon mustard seeds 4 dried curry leaves (optional) 2 teaspoons salt fresh ground black pepper 1 cup green lentil (french green is suggested) 1 cup basmati rice 1 In a large heavy-based saucepan, heat over medium heat. 2 Add onion slices, and sauté until softened and deep golden brown. 3 Remove half the onions and set aside. 4 Reduce heat to medium-low and add turmeric, cumin, coriander, cloves, mustard seeds and curry leaves. 5 Add salt, and season with black pepper to taste. 6 Combine lentils and rice in a fine-meshed sieve, and rinse well with cold water. 7 Drain, then add to pan. 8 Add 4 cups water, raise heat, and bring to a boil. 9 Cover, reduce heat to very low, and cook for 15 to 20 minutes. 10 Water should be completely absorbed; if not, remove pan from heat, remove lid and cover pan with a kitchen towel, then replace lid and allow to stand for 10 minutes. 11 To serve, fluff pilaf with a fork, and transfer to a serving bowl. 12 Garnish with reserved onions.

Ambrosia Salad posted by Jamie on September 25, 2014 Ambrosia is a creamy fruit salad loaded with pineapple, mandarin oranges, coconut and miniature fruit-flavored marshmallows. Happy Thursday! If you caught my post last Thursday, you know that I shared a recipe for Eric’s grandma’s Chocolate Glazed Donuts. In that post, I discussed that I would periodically be featuring retro recipes from our childhoods for #tbt – β€œThrowback” Thursday.” If you’re not sure about #tbt, it’s basically a weekly Twitter and Instagram β€œholiday” that compels people to share photos from an earlier time in their lives. We’ve been going through cookbooks, recipe clippings and handwritten recipes, trying to gather a selection of our favorites to share with you. Today’s #tbtrecipe is Ambrosia Salad. I fondly remember my Nana making Ambrosia Salad for pretty much every church function. The only problem was that we couldn’t find her recipe. Total bummer – I know. My aunt came across an Ambrosia Salad recipe in Nana’s church cookbook, but we knew it was not the one she used because it contained cottage cheese. And Nana’s most definitely did not contain cottage cheese, we knew that she used frozen whipped topping. Naturally I decided to start tossing ingredients into a bowl until the Ambrosia Salad tasted similar to Nana’s. And with a little tweaking, I most definitely succeeded! Ambrosia is a spin on a traditional fruit salad that typically includes pineapple, mandarin oranges, coconut, nuts and miniature marshmallows. Instead of using regular mini marshmallows, I decided to use my absolute favorite marshmallows ever – CampfireΒ Mini Fruit-Flavored Marshmallows. They’re soft, fluffy and oh so fruity, so I thought they’d be the perfect compliment to this Ambrosia recipe. As you may remember from my Pumpkin Spice Marshmallow Treats, I’m partnering with Emily from Jelly Toast and CampfireΒ Marshmallows. You’ll see more recipes from us, and hopefully even more exciting stuff as the year goes on. Be sure to check out Emily’s post forΒ Fruity Marshmallow Popcorn Bars! Marshmallows + popcorn, how could that possibly be a bad thing? We even created aΒ Marshmallow Madness Pin BoardΒ where we’ll pinning loads of delicious marshmallow recipes from our favorite food sites. For more information about CampfireΒ Marshmallows, find them on them onΒ FacebookΒ andΒ Twitter. Ambrosia Salad Yield: 8 servings Prep Time: 10 minutes Ingredients: 8 ounces frozen whipped topping, thawed (see note below for alternative) 1/2 cup vanilla yogurt 1 cup shredded sweetened coconut 1 11-ounce can mandarin oranges, drained 1 8-ounce can pineapple tidbits or crushed pineapple, drained 1 cup maraschino cherries, drained 1/2 cup chopped pecans, optional 1 1/2 cups CampfireΒ Mini Fruit-Flavored Marshmallows Directions: In a large bowl, stir together the whipped topping and yogurt. Using a rubber spatula, carefully fold remaining ingredients into whipped topping. Chill before serving. Notes: If you are not a fan of mainstream frozen whipped topping, you can find all-natural alternatives at Whole Foods or make your own. Disclosure: My Baking Addiction has teamed up with CampfireΒ marshmallows to share recipes using their products. This is a sponsored post written as part of that program. All opinions about CampfireΒ marshmallows are 100% my own. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Glazed Vanilla Bean Scones posted by Jamie on January 15, 2015 Glazed vanilla bean scones make an inspired and easy breakfast. Enjoy them on Sunday freshly baked, and as a treat the rest of the week too! This is a sponsored post on behalf of TapInfluence and Yulu Yogurt. Thank you for continuing to support brands that help make My Baking Addiction possible. Here we are, you guys. A brand new year. 2015! How is that even a real thing? I mean, this is the year Marty McFly went to in Back to the Future 2. Where the heck is my hoverboard? I don’t have a hoverboard, but what I do have is an unerring need to bake. I know, it’s the new year and we’re supposed to be all healthy healthy blah blah blah, yoga, pilates, work your core, etc. And I’m there with you, I really am. I’m all about maintaining balance and staying healthy, especially for our little girl. But Mama also loves to bake, and the two don’t have to be mutually exclusive. Especially when you can plan your recipe around fresh, quality ingredients. Take these Glazed Vanilla Bean Scones. You can make scones with a lot of different things – sour cream, buttermilk, heavy cream, and even yogurt. I got the chance to try Yulu Aussie-style Yogurt before it hit shelves, and boy oh boy was I surprised at how much I loved it. Have you ever tried Aussie-style yogurt? You guys – I’m obsessed. Aussie-style yogurt has as much protein as Greek yogurt – a whopping 9 grams – but it’s extra creamy. Yulu Aussie-style Yogurt uses a process that smoothes the yogurt twice, and oh my gosh – it feels like a breakfast of true decadence, without the actual decadence. Oh, and don’t let Aussie-style make you think this is some fine fancy imported food. It’s not. It’s just fine fancy food made here in the good ol’ USA. After enjoying several different flavors of Yulu Aussie-style yogurt with a bit of granola and fresh fruit as our breakfast, Eric and I decided it was time to try our hands at baking with Yulu, and we were not disappointed. These Glazed Vanilla Bean Scones are light, fluffy, and heavenly with vanilla flavor. The ingredients are simple. Yulu only uses ingredients you can pronounce, like milk, sugar, and vanilla. Really! That’s it. But this yogurt is like nothing you’ve ever tasted before, and you guys – you’ve GOT to try it. I loved adding Yulu Vanilla Bean Yogurt to these scones, because I knew going in that these honest ingredients would only make this scone recipe shine, and I was right. We could not stop eating them – fresh out of the oven they smelled divine. Once cooled, I topped them with a smooth vanilla glaze – vanilla overdrive, friends. And it is SO good. These scones are fantastic on the day they’re made – and are even delicious crumbled over the top of your favorite Yulu Aussie yogurt. In my opinion, though, they’re even better the second day and third day, so long as they’re kept in an airtight container. The vanilla flavor just gets deeper and more fragrant, making this a perfect breakfast to enjoy on your morning commute. I don’t know about you, but my 2015 resolutions include baking more good stuff, just like these Glazed Vanilla Bean Scones! Vanilla Bean Scones Yield: 8 scones Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Ingredients: For the Scones 1/3 cup sugar 2 cups all-purpose flour 1 teaspoon baking powder 1/4 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons unsalted butter, frozen 1 5.3-ounce container Yulu Vanilla Bean Yogurt 1 large egg 1 teaspoon pure vanilla extract For the Glaze 3 tablespoons unsalted butter; melted 1 cup confectioners’ sugar; sifted 1/2 vanilla bean, seeds scraped 1 tablespoon all-natural vanilla coffee cream* 3-5 teaspoons milk Directions: Preheat oven to 400Β°F. Line a baking sheet with parchment paper. In a medium bowl, whisk together the sugar, flour, baking powder, baking soda and salt until combined. Grate butter into flour mixture on the large holes of a box grater; use your fingers to work in the butter until the mixture resembles coarse meal. In a small bowl, whisk the yogurt, egg and vanilla until smooth. Using a fork, stir yogurt mixture into flour mixture until large dough clumps form. Use your hands to press the dough against the bowl into a ball. The dough will be pretty sticky at first, but as you press, the dough will come together. Place dough on a lightly floured surface and pat into a 7-inch circle about 3/4-inch thick. Use a sharp knife to cut into 8 triangles; place on prepared baking sheet, about 1 inch apart. Bake until golden, about 15 to 17 minutes. Cool for 10 minutes and prepare the glaze. In a medium bowl, prepare the glaze by mixing together the melted butter, confectioners’ sugar, vanilla bean seeds, vanilla coffee creamer and milk. Whisk until smooth. Dip the top of the scones into the glaze and allow the glaze to harden. At this point, you can leave them as is or go for the double dip. I glazed my scones twice. Notes: If you don't have vanilla coffee creamer, you can milk and 1/2 teaspoon pure vanilla extract. Scones store well in an airtight container for up to 3 days. Adapted from allrecipes This is a sponsored conversation written by me on behalf of Yulu. The opinions and text are all mine. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Potato Quiche posted by Jamie on April 2, 2015 Potato quiche may be loaded with ham, bacon, cheese, and onions – but that just means it’s loaded with flavor too. Made easy with a quick Bisquick crust! This is a sponsored post on behalf of Bisquick and Betty Crocker, two brands I have loved my entire life. All opinions are my own. Thank you for continuing to support the brands that make My Baking Addiction possible. We’re finally adapting to life in our new home, which means that it no longer feels like a random vacation rental property. It also means that I’m not waking up at 3AM in a panic wondering where the heck I am. One of the things I’m so excited for, being in our new place, is the ability to start celebrating holidays in the same house I know Elle will spend her whole childhood in. I’m already imagining where decorations for each holiday will go, and I’m so excited to plan each holiday menu! Starting with Easter. I don’t know about you, but I think brunch is where it’s at for holidays like Easter. Easy to make breakfast casseroles and quiches, a little fresh fruit, and everyone’s fueled for the egg hunt. Even if you’ve just moved across a state, you got this! That’s where this Loaded Potato Quiche comes in. It’s absolutely packed with flavor. The filling is made from hash browns, savory ham, sharp Cheddar cheese, green onions, eggs, and perfectly crispy bacon. There’s not a single ingredient there I think you could possibly resist, amiright?! The crust couldn’t be easier. Made with Original Bisquickβ„’ mix, butter, and boiling water, it comes together in seconds. Seconds. And it’s perfectly buttery and delicious. A great base for a magnificent quiche. I’ll tell you a secret. Quiche sounds fancy. And difficult to make. But the truth is, it’s just a breakfast casserole baked round in a pie pan, with a buttery, crisp crust. It’s IMPOSSIBLY easy to make. And everyone you gather with for Easter will be beyond impressed at your brunching capabilities. No need to tell them you needed two bowls and a whisk to make it happen. Check out other Bisquick Easter recipe inspirations on the Betty Crocker website, and follow #getyourbettyon on Facebook and Twitter. Potato Quiche Yield: 8 servings Prep Time: 20 minutes Cook Time: 1 hour 5 minutes Ingredients: For the Crust 2 1/2 cups Original Bisquickβ„’ mix 6 tablespoons cold butter 1/4 cup boiling water For the Filling 1 1/2 cups chopped cooked ham 1 1/2 cups frozen diced hash brown potatoes, thawed 1 3/4 cups shredded sharp Cheddar cheese (6 oz) 3 medium green onions, thinly sliced (about 3 tablespoons) 5 large eggs 3/4 cup half-and-half 1/4 teaspoon freshly ground pepper 6 slices bacon, crisply cooked, crumbled For the Garnish Sour cream, if desired Additional sliced green onions, if desired Directions: 1. Heat oven to 350Β°F. Spray 9 1/2-inch glass deep-dish pie plate with cooking spray. 2. Place Bisquick mix in medium bowl. Cut in butter, using pastry blender (or pulling 2 table knives through mix in opposite directions), until crumbly. Add boiling water; stir vigorously until soft dough forms. Using fingers dipped in Bisquick mix, press dough on bottom and up side of pie plate, forming edge on rim of plate. 3. Sprinkle ham, potatoes, cheese and 3 tablespoons onions in crust. In medium bowl, beat eggs, half-and-half and pepper until blended. Pour over ingredients in crust. 4. Bake 1 hour 5 minutes or until knife inserted in center comes out clean. Let stand 15 minutes before serving. Top with bacon, sour cream and additional onions. Notes: This is a sponsored conversation written by me on behalf of Betty Crocker via Burst Media. The opinions and text are all mine. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

Strawberry Chocolate Smoothie posted by Jamie on August 3, 2015 This Strawberry Chocolate Smoothie sounds a little too decadent for any old school morning, but I promise you it’s not. Packed with fruit and protein, it’ll start the day just right. This post was sponsored by Silk through their partnership with POPSUGAR Select. While I was compensated to write a post about Silk Cashewmilk, all opinions are my own. Thank you for supporting the brands that continue to make My Baking Addiction possible. Smoothies aren’t always the first thing folks think of when they think about back-to-school breakfasts and lunches, but I’m here to tell you that this is a thing you should be doing. Over the summer, the heat had Eric and I switching up our usual day-starter of an egg on toast for cool and refreshing fruit smoothies. We tried lots of variations, and lots of different kinds of milk. By far, our favorite has become this Strawberry Chocolate Smoothie. I mean, I’m giving you permission to have what pretty much amounts to a chocolate dipped strawberry, for breakfast. And you know what? It’s packed with calcium. It’s super creamy. How’d we do that, you ask? SilkΒ Chocolate Cashewmilk. It’s the secret to our success. You can use fresh or frozen strawberries, and a fresh or frozen banana. Both add sweetness without adding any extra sugar. Adding in frozen fruit and decadently creamy SilkΒ Chocolate Cashewmilk means you’re going to end up with what amounts to a chocolate strawberry milkshake for breakfast, and I’ll tell you – nobody is going to complain about that. Especially if you put whipped cream (and even mini chocolate chips!) on top. Just in case you think smoothies are only for breakfast, I’d happily point you to my friend Shaina’s instagram feed. Shaina actually inspired our smoothie-filled summer. You see, during the school year, Shaina snaps Insta-photos of what she sends with her kiddos to school, for lunch. I pay attention. Sure, Elle’s school days may be a long way off, but the lunches Shaina packs for her kids are truly aspirational, and something I want to keep in mind even four years from now. Over and over again, I’ve watched this mama send a delicious, frosty smoothie in her kids’ lunches. Packed with good stuff, but feeling like a treat. How’s that for a mama win? All you need is a really good vacuum flask – a container that will keep food or drinks hot or cold over an extended amount of time. Blend up smoothies for the whole clan first thing in the morning, and by lunchtime, they should still be frosty, so long as your flask is worth its salt. Or smoothie, as the case may be. I don’t know about you, but when I was a kid, I never had something as awesome as a Strawberry Chocolate Smoothie packed in my lunch. That’s just the sort of good-for-you treat I want to be tucking into Elle’s lunch box when the time comes. Get a head start on me – I’m sure your kiddos will be thrilled! Strawberry Chocolate Smoothie Yield: 2 smoothies Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 1 cup frozen strawberries 1 frozen banana 1 cup SilkΒ Chocolate Cashewmilk 1 tablespoon unsweetened cocoa powder whipped cream, optional mini chocolate chips, optional Directions: Place frozen fruit into a blender and allow it to sit at room temperature for about 5 minutes. This will allow the fruit to thaw slightly and make for easy blending. Add in the SilkΒ Chocolate Cashewmilk and cocoa powder. Blend until smooth and creamy. If desired, top with whipped cream, fresh strawberries and mini chocolate chips. Notes: If you are using fresh fruit, I recommend adding in a few ice cubes to thicken the smoothie up a bit. This post was sponsored by SilkΒ through their partnership with POPSUGAR. While I was compensated by POPSUGAR to write a post about SilkΒ Cashewmilk, all opinions are my own. posted in Bananas, Breakfast, Cashews, Chocolate, Drinks, Easy Recipes, epicurious, Fruit, Strawberries enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

From the kitchen of One Perfect Bite... I had planned to share a grand dessert with you tonight, but time caught up with me and it never quite made it to the oven. Tomorrow will be a better day, I promise. What I do have to share tonight is an easy Nigella Lawson recipe that is perfect for guests as well as family. The recipe is self-explanatory and the salmon comes together quickly. While I made a few minor changes to her recipe, I wanted to share the original version with you, and simply tell you about the changes I made. As you probably can tell from the photo, I used Atlantic salmon for my version of the dish. I had the fish monger cut a single thick fillet to makes its preparation even easier than in the original recipe. I also left the skin on and removed it just before serving. Over the years, I've learned that the flake test is really the most reliable way to determine if a fish is done, especially if you are working with thick fillets. The sugar in the marinade makes the fillets prone to scorching, so you'll want to carefully watch them as they cook. I make it a point to have everything else I plan to serve with dinner ready to go before I begin to cook the fish, It comes together so quickly that there won't be time for anything else once its done. This is a really nice recipe and I think you'll use it often. Come back tomorrow when I'll be featuring the world's greatest blueberry buckle. Mirin Glazed Salmon ...from the kitchen of One Perfect Bite courtesy of Nigella Lawson Ingredients: 1/4 cup mirin (Japanese sweet rice wine) 1/4 cup light brown sugar 1/4 cup soy sauce 4 6-ounce salmon fillets, skin removed 1/2 cup water 1 tablespoon rice vinegar 2 scallions, halved and sliced into fine strips Directions: 1) Mix mirin, brown sugar, and soy sauce in a shallow dish that will hold all 4 salmon fillets. Stir to dissolve sugar. Place salmon in dish and marinate for 5 –10 minutes, turning once. 2) Meanwhile, set a very large non-stick skillet (or two smaller ones) on a stove burner and heat over medium-high heat. Place salmon fillets, skin side up in hot pan and cook for a few minutes until nicely seared and coated with a rich brown glaze. WATCH CAREFULLY. They can burn quickly. Turn fillets over, reduce heat to medium, and add reserved marinade and water to the pan (if using two pans, add marinade and water to both). Cook 3-5 minutes more, until fish reaches desired doneness. If the sauce looks like it’s reducing or thickening too quickly, just add a bit of water a few tablespoons at a time. Do not let it burn. 3) Transfer salmon fillets to serving platter or plates. If sauce is nicely reduced and thickened, turn off heat. If not, continue to cook over medium heat until desired consistency is reached. Add the rice wine vinegar to the sauce and stir. Pour the sauce over salmon fillets, top with scallions and serve. Yield: 4 servings. Older Posts One Year Ago Today: Two Years Ago Today: Menu for Week of 8-10-2014 Pork Lo Mein Three Years Ago Today: Four Years Ago Today: Lamb Stuffed Eggplant Baked Mostaciolli

Lasagna Soup posted by Jamie on November 10, 2015 Lasagna soup is loaded with all the familiar flavors of lasagna in soup form. It’s hearty, delicious, and sure to become a new favorite. I normally don’t talk about current events here on My Baking Addiction because, well, this is a food blog. A place where lovely people come to find recipes for The Best Chocolate Cake, Pumpkin Roll and Cranberry Fluff – not to listen to me go off on random tangents about national news. And if I’m being honest, I kinda stay away from watching the news because it gives me all kinds of anxiety. If I’m aware of a current event, it’s probably because I came across it on social media. This week, my newsfeeds have been flooded with the controversy brewing over #Starbuck’s seasonal cups. All I’ve been seeing are hashtags – #StarbucksRedCup, #BoycottStarbucks, #Imneverbuyingcoffeefromstarbucksagain and I can’t even, so I’m bringing up a current event. Full disclosure here, I love Starbucks. I’m that person who will wait in the line wrapping around the building for a latte. And I’m fairly certain Eric thinks I have a bit of an unhealthy obsession with their iced black tea. However, even if Starbucks wasn’t one of my favorite things, I still wouldn’t grasp this whole situation. I mean, our nation is debating red cardboard cups that we sip deliciously festive coffee drinks from and then THROW AWAY. The cup is simple – plain even, I’ll give you that, but it’s pretty – it’s ombre, and I love me some ombre as one could deduce from my overgrown roots. If anything, this whole situation has given me a refresher course on what’s important during the holiday season. Hopefully folks will focus some of their energy on giving to those in need and sitting down to a hot meal with those they love and not dwell on coffee cup designs. I’m sorry, but if I’m searching for the true meaning of Christmas, I’m not looking for the answers on a cardboard cup brimming with a Caramel BrulΓ©e Latte. I’m just not. Obviously, this Lasagna Soup has absolutely nothing to do with with Starbucks or ombre red cups. However, it’s deliciously hearty and comes together in a snap. It’s the perfect cozy meal when paired with a fresh salad and warm baguette. And the leftovers are even better! I hope you make this Lasagna Soup for your family and enjoy it together, around your table, because spending time with those you love is something that is truly important. Lasagna Soup Yield: 4-6 servings Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: Kosher salt 10 lasagna noodles, broken into pieces 1 tablespoon extra-virgin olive oil, plus more for drizzling 1 small onion, chopped 1Β pound ground beef (or a combination of ground beef and sweet Italian sausage, casings removed) 3 cloves garlic, chopped 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes salt and pepper to taste 4 cups chicken broth 1 24-ounce jar pasta sauce, I usedΒ BertolliΒ Riserva Marinara with Parmigiano-Reggiano Sauce 1 cup water 1/2 cup chopped fresh basil, plus thinly sliced leaves for topping 1/3 cup grated parmesan cheese (plus more for sprinkling, optional) 1/4 cup heavy cream Ricotta cheese, for topping Directions: Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain; drizzle with olive oil and toss. Set aside. Meanwhile, heat 2 tablespoons olive oil in a large, heavy-bottomed pot over medium heat. Add the onion and cook, stirring constantly, until softened and translucent, about 4 minutes. Add the sausage, ground beef, garlic, oregano, red pepper flakes and salt and pepper. Cook over medium-high heat stirring and breaking up the meat with a wooden spoon, until it is nicely browned, about 7-10 minutes. Add the chicken broth, pasta sauce and 1 cup water; cover and bring to a simmer. Uncover and cook until slightly reduced, about 15 minutes. Stir in the noodles, basil, parmesan and heavy cream. Simmer for an additional 5-10 minutes. Serve topped with ricotta and fresh basil. Notes: Feel free to adjust the spice to suite your taste. We added a little more oregano and red pepper flakes. Adapted from Food Network. enter your email address to receive new posts via email: Follow Me! Pumpkin Bread Pudding posted on October 13, 2017 Caramel Apple Crisp Milkshake posted on October 10, 2017 Pumpkin Whoopie Pies posted on October 4, 2017 Categories Select Category #tbt 4th of July Adult Beverages Alcohol Almonds Alton Brown Appetizers Apples Autumn Desserts Autumn Recipes Avocados Baby Bacon Baking Basics Baking In Jars Bananas Bar Cookies Bar Desserts Basil Beef Beer Berries Beverages Beyond the Sugar Biscoff Spread Biscotti Blogging 101 Blondies Blue Cheese Blueberries Bread Bread Pudding Breakfast Brownies Brunch Bundt Cake Butter Buttercream Frosting Butternut Squash Butterscotch Cake Cake Mix Campfire Candy Candy Bars Candy Making Caramel Cardamom Cashews Cereal Challenge Butter Cheese Cheesecake Cherries Chicken Chocolate Chocolate Chip Cookies Christmas Christmas Cookies Cilantro Cinnamon Cinnamon Rolls Citrus Clean Out the Pantry Clementines Cobbler Cocktails Coconut Coffee Comfort Food Cookbooks Cookies Cookies and Cream Crafts Craftsy Cranberries Craving Cream Cheese Cream Cheese Frosting Cream Puffs Creme Brulee Crisp Crock Pot Cucumbers Cupcakes Daring Bakers Deep Fried Dessert Cocktail Desserts Diet Friendly Dinner Dips DIY Donuts Dorie Greenspan Drinks Easter Recipes Easy Entertaining Easy Recipes Elle Entrees epicurious Essentials exclude Family Recipes Father’s Day Feta Cheese Flatbread Fondant Food Fanatic For the Home Fresh Herbs Friday Faves Friday Five Frosting Frozen Desserts Fruit Fruit Butter Fundamentals Game Day Grub Ganache Garlic Giada De Laurentiis Gift Guide Ginger Girl Scout Cookies Giveaways Giving Back Gluten Free Goat Cheese Gold Medal Flour Granola Grilling Guest Post Halloween Hazelnuts Healthy Eats Heavy Cream Holiday Cookie Swap Ideas Holiday Cookies Holiday Favorites Holiday Recipe Exchange Holiday Recipes Holidays Home Homemade Gift Idea Homemade Spice Blends Honey How To Ice Cream Ina Garten Instant Pot Interview Jam Julia Child Keurig Kid-Friendly King Arthur Flour Kitchen Gadgets Kitchen Hacks Kitchen PLAY Le Creuset Lemon Life Lifestyle Lightened Up Lime Liqueur Liquor Low Carb Lunch Malt maple Mark Bittman Marshmallow Treats Marshmallows Martha Stewart Mascarpone Cheese Meringue Milkshake Mini Desserts mint Mixed Drinks Mother’s Day Recipes mothers-day-roundup Mousse Muffins Mushrooms New Features Nigella Lawson No-Bake Nutella Nuts Oatmeal Olive Oil Olives Onions orange Party Favors Pasta Pastries Peaches Peanut Butter Peanuts Pears Pecans Peppermint Photography Picnic Recipes Pie Pinterest Pizza Popcorn Popsicles Pork Potatoes Potluck Favorites Pressure Cooker print Products to Rave About Props Puff Pastry Pumpkin Pumpkin Pie Spice Q & A Quick Bread Raisins Raspberries Recipe Contest Recipe Exchange 2011 Recipe Roundup Recipe Video Rhubarb Rice Ricotta Cheese Rolos Roundup Rum S’mores Salad Salad Dressing Salted Caramel Sauces Scones Shrimp Side Dishes Site Updates Slow Cooker Small Bites Smoothies Snacks Soup Sour Cream Spices Sponsored Spring Desserts Sriracha St. Lucia St. Patrick’s Day Stout Strawberries Stuffed Summer Beverages Summer Recipes Super Bowl Recipes Sweet and Salty Sweet Potatoes Tabletop Tarts Thanksgiving Time Saving Tips Toffee Tomatoes Toppings Travel Trifle Truffles Tuesdays With Dorie Turkey Tutorial Uncategorized Update Valentine’s Day Valentine’s Day Desserts Valentine’s Day Treats Vanilla Vanilla Beans Vegetables Weck White Chocolate Whoopie Pies Wine Yeast Yeast Bread Yogurt Zucchini Archives Select Month October 2017 September 2017 August 2017 July 2017 June 2017 May 2017 April 2017 March 2017 February 2017 January 2017 December 2016 November 2016 October 2016 September 2016 August 2016 July 2016 June 2016 May 2016 April 2016 March 2016 February 2016 January 2016 December 2015 November 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 July 2012 June 2012 May 2012 April 2012 March 2012 February 2012 January 2012 December 2011 November 2011 October 2011 September 2011 August 2011 July 2011 June 2011 May 2011 April 2011 March 2011 February 2011 January 2011 December 2010 November 2010 October 2010 September 2010 August 2010 July 2010 June 2010 May 2010 April 2010 March 2010 February 2010 January 2010 December 2009 November 2009 October 2009 September 2009 August 2009 July 2009 June 2009 May 2009 April 2009 March 2009 February 2009 January 2009 December 2008 November 2008 October 2008 September 2008 August 2008 July 2008 June 2008 May 2008

#fullpost{display:inline;} When I was a senior in high school, I worked in a clothing store. (If you’re curious, it was a Laura Ashley shop. Yes, I realize this dates me.) For a part-time job it was hard to beat as my co-workers were fun and I got a clothing discount. I have to admit, however, that while creating window displays, ringing cash registers, and hanging up clothes was all well and good, the best part of the day was my lunch break. During this time, I would head to a café in the mall, grab a table, and enjoy a ham and cheese croissant. The café wasn’t fancy, but since it was away from the main food court it was a quiet spot, which was heaven to me after working with people all morning. There were also large black and white pictures of Paris hanging on the walls, which made it feel very sophisticated. As I ate my ham and cheese croissant, I would look at those pictures and dream about life after high school. Even though I still have a soft spot for ham and cheese croissants, for some reason I seldom eat them anymore. I’m not sure why. Then, the other day when researching ways to use up leftover ham, I came across Nigella Lawson’s ham and cheese croissant casserole, something she calls “French Lasagne.” It appeared to be a casserole dish made up of croissants, ham and cheese, with a savory egg custard holding everything together. Making it became my top priority. The casserole is very simple. You take day-old croissants and slice them into smaller pieces so they will fit into your preferred baking vessel. (I used a cast-iron skillet, but any two-quart baking dish will do.) You add layers of smoky ham and sharp cheese such as white cheddar and Swiss, then pour over everything an egg and milk mixture seasoned with fresh chives. When adapting recipes, my natural inclination is to throw in a lot of spices along with some chile peppers. While embellishments such as asparagus, spinach, and jalapeños would not be out of place here, I was seeking to make a ham and cheese croissant casserole that harkened back to the classic pastry I enjoyed as a teenager. With that in mind, I only added to the original egg base some mustard powder, cayenne, and herbs for a bit of piquancy and spice. I also swapped in Swiss cheese for the mozzarella called for in the original recipe instead. The end result was hearty and comforting, buttery and soft, with just enough sharp and smoky notes to keep things interesting. If you love quiche or stuffed croissants, then this is a casserole for you. While it’s not overly complicated in its pleasures, this is a large part of its charm. It’s perfect for breakfast, but with a side salad it’s works well as a lunch or supper, too. And while it’s best served warm, I’ve snacked on cold leftovers that were also satisfying. The casserole is a cinch to put together, but if you’re short on time you can prepare it the night before and then bake it in the morning, which will give your busy day a gracious beginning with little effort at all. Ham and cheese croissant casserole Ingredients: 4 or 5 croissants (12 ounces) 8 ounces chopped ham 1 cup (4 ounces) shredded Swiss cheese 1 cup (4 ounces) white cheddar cheese 3 cups whole milk 4 large eggs 1 teaspoon finely chopped fresh chives 1/2 teaspoon mustard powder 1/2 teaspoon kosher salt 1/4 teaspoon black pepper Pinch cayenne Instructions: Cut each croissant in half lengthwise (as if you were opening it to make a sandwich) and then cut each cut half into 4 more pieces. Lightly grease a 10-inch ovenproof skillet or any other 2-quart baking dish. Lay along the bottom of the dish half of the croissants. Top the croissant layer with the ham, half of the shredded cheeses, and the chives. Top the ham and cheese layer with the remaining croissants, tearing them into additional pieces, if necessary, so they fit snugly. Preheat the oven to 350°F. Whisk together the milk, eggs, garlic, salt, pepper, mustard powder, and cayenne until well combined. Pour the eggs evenly over the casserole and then lightly press the top croissant layer into the egg mixture. Allow to rest for 20 minutes or until the bread has absorbed the egg mixture. (If you prefer, you can do this overnight. Just keep the casserole covered and refrigerated.) After it's rested, top the casserole with the rest of the cheese and bake uncovered for 40-45 minutes or until puffed and golden. (The casserole will deflate a bit as it cools). Serve warm. Yield: 6-8 servings Author: Adapted by Lisa Fain from a Nigella Lawson recipe HOMESICKTEXAN.COM PRINT RECIPE

Apple Cider Donuts posted by Jamie on November 3, 2016 Apple Cider Donuts are loaded with delicious fall flavors. Celebrate the season with this old-fashioned treat the whole family will adore! This post is sponsored recipe development on behalf of CriscoΒ. All opinions are my own. Thank you for continuing to sponsor the brands that make My Baking Addiction possible. It’s finally chilly here in Ohio, which means it’s almost time for sweater weather, fall decorating, and pumpkin spice everything. I may have jumped the gun and put out all my fall decor weeks ago, but I’m so glad it’s finally appropriate now. I couldn’t wait anymore! One of my absolute favorite things about fall is our annual trip to the orchard. We round up the family to spend the afternoon together picking apples, going on hay rides, and winding our way through the corn maze. And although I adore all of those things, my absolute favorite thing about our day at the orchard are warm apple cider donuts served up with a piping hot cup of spiced cider. When Crisco asked me to collaborate with them to share a delicious fall recipe, creating a version of those magical apple cider donuts in my own kitchen was a no-brainer. Something we can enjoy long after orchard season has passed. After a lot of trial and error, I think I’ve come up with a scrumptious recipe that is full of fall flavor. Judging from Eric and Elle’s inability to stop devouring them at record speed, I think your family will agree. The secret to apple cider donuts is boiling high quality apple cider until it becomes syrup-like in texture. This process really concentrates the rich, deep flavors of the cider and makes for an ultra-flavorful donut. And although these donuts are pretty great with a toss in cinnamon sugar, I had to take them a step further by dipping them into an apple cider glaze. The texture of these donuts is absolute perfection, I have to tell you. They’re light and fluffy, and perfectly tender. They keep their texture for several days, and make a wonderful fall breakfast several days in a row, especially with coffee or tea on a chilly morning. With all that recipe trial and error, I couldn’t even get close to the right texture and flavor until I used CriscoΒ Butter Flavor All-Vegetable Shortening. (I used the sticks because I find them so wonderfully convenient for measuring, but you can use the canister just as easily.) There’s just something so amazing about finally cracking one of your favorite recipes for yourself. When you figure out the ingredient that did it, you just want to kiss the packaging. Kidding. But kind of not. You might be thinking, oh, but she’s frying! That’s scary! I have to tell you, though, these delectable cake-like donuts are actually way easier than you’d think. All that frying really needs to be easy is some prep work to set up your assembly-line. With your oil ready to go, tools for flipping and pulling the donuts from the pan, and paper towel ready for draining, it becomes as easy as 1-2-3. These sweet apple donuts are everything you want in a fall treat. Whip them up before a chilly day out enjoying the last of fall’s colors, or make them at night to go with a fun fall movie and some popcorn. I’ll be the first to admit my copy of Hocus Pocus has been on repeat for weeks, and we’re not stoppin’ just because Halloween has been and passed. I can’t imagine a more cozy evening! For more delicious recipes using CriscoΒ, be sure to check out this Chocolate Coconut Zucchini Bread and these Apple Hand Pies! Visit Crisco.com or search #CriscoCreators on social media to find more great recipes! If you need help with your holiday baking this year, the CriscoΒ Pie & Baking Hotline is a great one-stop resource. Just call 1-877-367-7438 for real-time expert advice and tips for all your baking needs. Apple Cider Donuts Yield: 16 donuts Prep Time: 45 minutes + chill time Ingredients: For the Donuts 3 cups apple cider 3 1/2β€―cupsβ€―all-purpose flour, divided 2/3β€―cup granulated sugar 2β€―teaspoons baking powder 1β€―teaspoon baking soda 1 1/2β€―teaspoons ground cinnamon 3/4β€―teaspoon salt 1/2β€―teaspoon ground nutmeg 1/4β€―stickβ€―CriscoΒ Baking Sticks Butter Flavor All-Vegetable Shortening 1/4β€―cup buttermilk 2β€―large eggs, lightly beaten 1 1/2 β€―teaspoons pure vanilla extract CriscoΒ Pure Vegetable Oil, for deep frying   For the Glaze 2β€―cups powdered sugar reserved 1/4 cup reduced cider 1-2 tablespoons milk Directions: BOIL apple cider in a saucepan over medium heat until it is reduced to 3/4 cup. Cool completely. COMBINE 2 cups flour with sugar, baking powder, baking soda, cinnamon, salt, nutmeg, 1/4 cup shortening, buttermilk, eggs, vanilla and 1/2 cup reduced and cooled cider; beat at low speed with an electric or stand mixer until blended. BEAT at medium speed for 2 minutes. Stir in remaining flour. CHILL for at least 4 hours or overnight. DIVIDE dough in half. Sprinkle lightly with flour. Roll each half to slightly less than 1/2-inch thickness on well-floured board. Cut with a floured 2 3/4 to 3-inch donut cutter. Reserve donuts holes. HEAT 2 inches oil to 350Β°F in deep fryer or deep saucepan. FRY 2-3 doughnuts at a time, 1 minute to 1 minute and 15 seconds on each side, or until golden brown. FRY doughnut holes 1 to 1 1/2 minutes total time. Drain on paper towels COMBINE powdered sugar, reserved 1/4 cup reduced and cooled cider, and 1 tablespoon of milk in small bowl; stir until smooth. If the glaze is too thick, gradually add in more milk one teaspoon at a time to thin it out a bit. DIP tops of doughnuts in glaze. Invert on wire racks until glaze is set. enter your email address to receive new posts via email: Follow Me! 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