Hello friends!

I will be at Yale Appliance in Framingham today from 11-3 making some of my original recipes for sampling and working in one of their beautiful live kitchens.  Today’s theme is healthy breakfasts on the go and I have some delicious and easy recipes to share.  I’ll add pictures later but here’s what’s cooking today!

Wholesome Powerhouse Blueberry Muffins

3/4 cup all-purpose flour

3/4 cup white whole wheat flour

1 1/2 cups old fashioned oats

1 tablespoon chia seeds

2/3 cup brown sugar

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

1 egg

3/4 cup milk (nut, soy or coconut milk may be substituted)

2 tablespoons vegetable or canola oil

1 cup unsweetened applesauce or mashed banana

1 teaspoon vanilla extract

2 cups frozen blueberries, tossed with one tablespoon flour

In a medium bowl, combine white and whole wheat flour, old fashioned oats, chia seeds, sugar, baking powder, soda, and salt.

In a large bowl, whisk together the egg, milk, oil, applesauce or banana and extract.

Stir the flour mixture into the wet until just combined and gently stir in the floured blueberries.  Line a 14 muffin cups with muffin papers and divide the batter among them.

Bake at 400 degrees F for 25-28 minutes until center is set and muffins are lightly browned.

Strawberry Swirl Breakfast Quinoa

This healthy recipe can be make to eat right away or make the night before and reheated in a to go container.  Add fresh fruit and milk right before serving if desired.

¾ cup pre-washed quinoa

2 cups reduced fat milk, coconut milk or any other nut or soy beverage, divided

¼ teaspoon salt

1/2 teaspoon vanilla extract or vanilla bean paste

1 tablespoon agave nectar or honey

2 tablespoons strawberry all fruit spread

2 strawberries, sliced and fanned for garnish, if desired

Add quinoa, 1 ½ cups milk of your choice and salt to a medium saucepan and stir to combine.  Bring mixture to a vigorous boil over medium heat, stirring occasionally.  Reduce heat to low and simmer, covered, until quinoa is tender and white spiral threads appear around each grain, about 15 minutes.  Remove from heat and stir in vanilla bean paste and agave nectar.

Divide cooked quinoa between two serving bowls.  Swirl 2 tablespoons all fruit spread into hot quinoa.   Pour remaining milk equally over cooked quinoa and garnish with sliced strawberry

Serve immediately.  Makes 2 servings.

Baked Apple Oatmeal Breakfast Bars

2 cups old-fashioned rolled oats

1/3 cup packed brown sugar

1 tablespoon white sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1 cup milk (soy, nut or other milk may be substituted)

2 eggs

2 tablespoons canola oil

1 cup dehydrated apples, finely chopped

1 teaspoon vanilla extract

1 cup salted chopped nuts (optional)

Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.

Combine oats, brown sugar, white sugar, baking powder, salt, and cinnamon and dehydrated apples together in a large bowl.  

In another bowl, whisk together milk, eggs, canola oil, and vanilla extract.. Stir egg mixture into oats mixture until well combined and set aside for 20 minutes.  Spread mixture in an even layer in prepared pan.  Press nuts into batter in a single layer (if desired).

Bake in preheated oven until edges are golden brown, about 30 minutes.  Cool completely before slicing.


Hello Friends!  If you are out and about tomorrow, Sunday, January 8, please stop by Yale Appliance and Lighting for a different take on chili, a White Bean Chicken  Chili with Cilantro Cheddar Cornbread.  This chili is my antidote to a long day and night of shoveling and it’s a huge hit with my friends and family as well.  Make the cornbread to go along side and you have a soul satisfying dinner that’s easy to make and delicious.

White Bean and Chicken Chili with Cilantro Cornbread and Green Chile Sour Cream

2 cups onion, diced

4 cloves garlic, minced

¼ cup olive oil

1 large red pepper, diced (about ¾ of a cup)

1 large green pepper, diced (about ¾ of a cup)

4 large boneless skinless chicken breasts or 8 thighs, cut into ½ inch dice

½ cup all-purpose flour

2 teaspoon salt

2 teaspoon black pepper

2 teaspoon chili powder

4 teaspoons ground cumin

2 teaspoons ground oregano

4-15 oz cans cannellini beans

9 cups chicken broth, divided

2-4.25 oz cans diced green chiles

1-15 oz can navy beans

2 cups corn kernels

2 cup shredded Monterey jack cheese

¼-1/2 cup freshly chopped cilantro, to taste

Hot sauce to taste

Additional salt & pepper to taste

In a large Dutch oven or pot over medium heat, sauté onion and garlic in olive oil until translucent, about 10-15 minutes, stirring occasionally.  Add diced peppers and continue to cook until peppers are soft, about 10 more minutes.  Add chili powder, cumin and oregano to pot and stir to combine.

In a medium bowl, toss chicken with flour and salt and pepper.  Add to vegetables and cook 10 minutes, stirring frequently and scraping browned bits from the bottom of the pan until chicken is cooked.

In the bowl of a food processor or in a blender, puree cannellini beans and one cup chicken broth until smooth.  Add to the chicken and vegetable mixture, along with remaining chicken broth.  Stir to combine.  Add corn diced green chilies and navy beans and simmer for about an hour.  Mixture will thicken.

Before serving, stir in Monterey jack cheese and chopped cilantro.

When ready to serve, top individual servings with Lime Sour Cream and serve with cornbread.

Green Chile Sour Cream

1-8oz container sour cream

1-4.25 oz can diced green chiles-do not drain

Juice of one lime

Combine all ingredients in a medium bowl.  Refrigerate until ready to use

Cilantro Cornbread

1 1/3 cup all purpose flour

1 1/3 cup yellow cornmeal

2 teaspoons baking powder

¾ teaspoon baking soda

½ teaspoon salt

½ teaspoon chipotle powder

¼ cup freshly chopped cilantro

½ cup salted butter, melted

1 1/3 cup buttermilk

2 large eggs, lightly beaten

2 cups shredded cheddar cheese

Preheat oven to 350 degrees.  Butter a 9 x 9 baking dish and set aside.

In a medium bowl whisk together dry in ingredients and fresh cilantro.  In a separate bowl whisk together melted butter, buttermilk and eggs.  Add buttermilk mixture to dry ingredients and stir to combine well  Add cheese, stir again, and pour into prepared baking dish;  Bake in preheated oven 30-35 minutes until tester in the center comes out clean.


I’m off to Yale Appliance and Lighting in Framingham again today from 12-4 and so excited to make cookies!  With the holidays approaching, who doesn’t need some new cookie ideas?  Today I am making three of my favorite cookies of all times, two of which bring me right back to my childhood for sure.

First, a cookie I call Double Duty Molasses Ginger Cookies.  They come by this name because the dough can be used for both a rolled cookie and a gingerbread person by adding a little more flour to the recipe.  You can up the spices as I always do as I like a nice spicy cookie and add or subtract any of the warm spices that you like.  This cookie emits such an amazing fragrance when baking and the aroma says “holiday” to me!

Double Duty Molasses Spice Cookies

2 ¼ cup all purpose flour*

1 teaspoon salt

½ teaspoon baking soda

1 tablespoons cinnamon

2 teaspoon ground ginger

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup butter flavored shortening

¾ cup granulated sugar

1 large egg

½ cup molasses

¼ cup turbinado or sparkling sugar

In a medium bowl, sift together flour, salt, baking soda, cinnamon, ginger, nutmeg and cloves.  Set aside.

In a large bowl cream shortening and granulated sugar until light and fluffy.  Beat in egg and molasses until well blended.  Slowly add flour mixture to creamed mixture and beat again until well combined.  Tightly wrap dough in plastic wrap and refrigerate for at least one hour.

Preheat oven to 375 degrees.  Cover four baking sheets with parchment paper.

In a small bowl, place sparkling, granulated or turbinado sugar.

Roll dough into 1” balls and roll balls in sugar to coat.  Press balls slightly into sugar if necessary.

Bake 12 cookies per sheet for 10-12 minutes or until tops are slightly cracked and cookies are firm to the touch.  If you are making gingerbread cut outs,  bake for 11-13 minutes until edges are slightly browned.

Next,  THE cookie that brings me right back to being a little girl in my Mom’s kitchen.  Mom would make these cookies only once a year and with a pound of butter in the recipe, you can see why!  They so rich and decadent but so worth it!

Potato Chip Cookies

2 cups (4 sticks) butter, softened

1 cup sugar

3 1/4 cups all-purpose flour

1 teaspoon vanilla

1 1/2 cups potato chips, coarsely crushed

1/4 cup confectioner’s sugar

Preheat oven to 300º.

In a large mixing bowl cream butter and sugar. Slowly blend in flour and vanilla. Add crushed potato chips and mix well. Drop by rounded teaspoon, 2 inches apart onto ungreased cookie sheet. Using a fork, flatten each cookie slightly. Bake 18-20 minutes, or until light brown around the edges. Remove to wire rack to cool. Sprinkle with confectioner’€™s sugar.

And finally, a creation of my very own.  They look and taste like traditional biscotti but are baked only once…hence….”biscookie”


3 cups flour

1 ½  tablespoons baking powder

¼ tsp salt

1 tsp cardamom

¾ tsp nutmeg

½ cup unsalted butter

¾ cup sugar

¾ cup light brown sugar

2 eggs

1 ½ tsp vanilla extract

Preheat oven to 350 degrees.  Cover two large baking sheets with parchment and set aside.

Whisk together dry ingredients and set aside.

In a large bowl, cream butter, sugar and brown sugar until well combined and lighter in color.  Add eggs, one at a time and vanilla extract.  Beat until lighter in color and well mixed.  With mixer running on low, add dry ingredients and beat until incorporated.

Divide dough into 4 portions and knead in “mix ins” as desired.  Form into 4 loaves and bake two loaves to a sheet.

Suggested Mix ins:

Chocolate chips & chopped dried strawberries

White chocolate and dried blueberries

Chrystalized ginger and dried peaches

Chopped salted pistachios with sweetened dried cranberries

Use a few tablespoons of each.  If additional spices are desired, sprinkle them over the dough and knead in with the mix in ingredients

Bake at 350º for approx 30 min. when loaves turn light brown.  Remove from oven and cool for 15 minutes.  Slice on the diagonal.  Allow to cool completely and drizzle with chocolate if desired.

For the chocolate drizzle:

½ cup chocolate, finely chopped

½ teaspoon shortening

In a small microwave safe bowl, combine chocolate and shortening.  Cook on high power for 1 minute.  Remove from microwave and stir until smooth.  Spoon in to a small plastic zip top bag, seal bag, snip corner of bag and drizzle over ‘biscookies.”  Allow chocolate to harden before serving.



Hello Friends!

Are you trying to get a head start on holiday entertaining?  I know that the calendar has not even turned to December yet but for those of us that love to have people over or always bring something when invited to a party, these recipes are for you!  Everything in today’s post can be made ahead of time and either kept refrigerated or frozen until ready to use.  They are easy, my original recipes and delicious!  I will be at Yale Appliance and Lighting, 296 Freeport Street in Dorchester cooking from 11-3 and if you are in the neighborhood, please stop by, have a snack and visit the amazing showroom.  Hope to see you!

Creamy Mushroom Marsala Bites

4 oz bacon, diced

¼ cup minced shallots

6 oz sliced crimini mushrooms, roughly chopped

6 oz sliced button mushrooms, roughly chopped

½ cup Marsala wine

30 mini phyllo shells

4 oz sour cream or 3 tablespoons heavy cream

2 tablespoons fresh chives, finely chopped, plus more for garnish, roughly chopped

Salt & pepper to taste

Preheat oven to 350 degrees.

In a large skillet over medium heat, cook chopped bacon until crisp, stirring occasionally to ensure even browning.

With a slotted spoon, remove meat from skillet, allowing drippings to remain in pan and set bacon aside.

Add shallots and stir to combine.  Cook until shallots are translucent about 5 minutes.  Add all mushrooms to the pan, stir, and allow mixture to cook over medium heat for 12-15 minutes or until mixture is nearly dry, stirring occasionally.

Add Marsala to mushroom mixture and stir again. Allow mixture to cook again over medium heat until pan is nearly dry again, about 10-12 minutes, stirring occasionally.

In the meantime, place phyllo shells on a baking sheet and bake 5-7 minutes until crisp.  Remove from oven set aside.

When the mushroom mixture is nearly dry, add sour cream slowly to the mushroom mixture and stir gently until a creamy sauce forms.

Add reserved cooked bacon and chives to mushroom mixture, stir and remove from heat.

Season mushroom filling with salt and pepper to taste.

Fill shells with a scant tablespoon of creamy mushroom filling.

Top each filled tart with a small piece of fresh chive for garnish and serve immediately.

Filling can me made up to a week in advance. Enjoy!

Smoky Cheddar Cocktail Crackers

½ cup roasted salted cashews

2 cups all purpose flour

1/2 teaspoon salt

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon freshly ground black pepper

1-7 oz block smoked cheddar cheese, shredded

10 tablespoons salted butter, softened

In the bowl of a food processor fitted with the metal blade, pulse cashews until finely chopped.  Place chopped nuts on a baking sheet and spread to cover.  Set aside.  

In the same bowl. pulse flour, salt, cumin, paprika and pepper until combined.  Add  shredded smoked cheddar cheese and butter and process again until a crumbly dough forms, about 45 seconds.  Remove dough from bowl onto a lightly floured surface.  

Divide dough in half and roll each half into a 12″ log. Roll each log in the chopped cashews to cover.   Wrap each log tightly in parchment paper and place logs in freezer for at least an hour or double wrap with plastic wrap and store in freezer for up to a month.

When ready to bake, remove logs from freezer and allow to sit at room temperature for 10 minutes.  Preheat oven to 350 degrees and line a baking sheet with parchment.  Set aside.

Slice desired amount of crackers on the bias in a 1/4″ slice and place on prepared baking sheet.  Bake in preheated oven for 15-17 minutes until edges are lightly browned.   Slice parchment off baking sheet to cool crackers completely.

Serve alone, as part of a cheese tray or top with a roasted garlic salsa for an easy canape

Mini Party Crab Cakes

To make these delicious little treats ahead of time, simply follow the recipe all the way to the end, but stop before baking.  Freeze cakes on the buttered parchment, slide parchment off of sheet pan and cut parchement pieces with the crab cakes attached to the size of your storage container.

1-1 pound can claw fresh crab meat, picked through for shells

1 cup panko breadcrumbs

Zest and juice of one lemon

2 tablespoons fresh chopped parsley

3 tablespoons mayonnaise

2 tablespoons Dijon mustard

1 large egg

Pinch cayenne pepper (optional)

1/2 teaspoon celery salt

1 teaspoon hot pepper sauce

1 tablespoon Worcester sauce

Freshly ground pepper and salt to taste

1/2 cup butter, melted

Preheat oven to 400 degrees F.  Line a baking sheet with foil or parchment paper, spray with nonstick cooking spray.  Set aside.

In a medium bowl, toss together crabmeat, breadcrumbs and lemon zest until well mixed.

In a small bowl, whisk together mayonnaise, mustard, egg, cayenne, celery salt, hot pepper sauce, 1 tablespoon reserved lemon juice, and Worcestershire sauce.

Gently combine wet ingredients with dry and form into 1 1/2” cakes.  Place cakes on prepared baking sheet.  Drizzle cakes with melted butter and bake in preheated oven for 15-20 minutes until golden brown and firm to the touch.

Serve with horseradish mustard sauce.  Makes 22-24 cakes

I’m off to Yale Appliance and Lighting (http://www.yaleappliance.com/framingham.aspx) again today to cook and talk about what to do with all of those Thanksgiving leftovers.  Sure, we all love a turkey sandwich and turkey soup, but how about these original takes on the never ending turkey and sides?

If you are around Framingham this afternoon, please come by and say hello, have a snack and visit the gorgeous showroom.  I’ll be at 215 Worcester Road, right near the Natick Mall.

And here are the recipes i’ll be cooking live in the showroom today.  Hope to see you!

Thanksgiving Brunch Strata

4 cups leftover stuffing

2 cups diced cooked turkey

2 cup diced leftover cooked vegetables

12 large eggs

2 cups milk

½ heavy or light cream

1 cup shredded mozzarella cheese, divided

Salt and pepper to taste

Preheat oven to 425.  Spray a baking sheet with nonstick cooking spray.

Spread leftover stuffing into a single 1” layer and cut into 1” cubes.  If stuffing is too wet to cut, toast stuffing in preheated oven for 15-20 minutes to dry out and crisp, then cut into cubes.  Spread cubed stuffing on prepared baking sheet and toast for 15-20 minutes until tops of cubes are crispy.  Set aside to cool.  .

Meanwhile, spray a 9 x 13” baking dish with nonstick cooking spray and set aside.

In a large bowl, whisk together  eggs, milk, cream and half of the shredded cheese and season with salt and pepper to taste.  Set aside.

In the prepared baking dish, scatter toasted stuffing cubes, cooked turkey and cooked diced vegetables.

Pour the egg mixture over the top of the stuffing, turkey and vegetables and sprinkle remaining cheese over the top of the egg mixture.  Cover tightly with plastic wrap and place the dish in the refrigerator for at least one hour.

When you are ready to bake, preheat the oven to 325 degrees F. Place the casserole in the oven and bake for about 45 minutes or until  egg custard is set in the center.

Remove from oven and allow to set for 10 minutes before serving. Enjoy!

Cranberry Clementine Oat Crumble Bars


2 1/4 cups all-purpose flour

½ cup granulated sugar

1/2 cup light brown sugar

1 cup old fashioned oats

1/2 teaspoon fine kosher salt

2 sticks butter, softened

1 egg, beaten

2 teaspoons fresh clementine zest

1 cup jellied or whole berry cranberry sauce

Sparkling sugar for sprinkling (optional)


Preheat the oven to 350 degrees F. Line a 7” x 11” inch pan with foil and spray with nonstick cooking spray.  Set aside.  

to the bowl of a food processor fitted with the metal blade, pulse flour, sugars, oats and salt until oats are finely ground.  Add the butter, egg and zest and blend to combine until mixture resembles coarse crumbs. Set aside two cups crumb mixture.

Press the remaining crumb mixture on the bottom the prepared pan. Spread the cranberry sauce over top.  . Crumble the rest of the oat mixture over the cranberry sauce and sprinkle sparkling sugar over the top.

Bake until lightly browned, 45 to 50 minutes until top crust and edges are lightly browned. Cool completely before cutting into bars.



Pizza crust (store bought or homemade)

Cornmeal for dusting

1 tablespoon olive oil

¾ cup mascarpone cheese

½ cup caramelized onions

1 cup roasted sliced or diced sweet potatoes

½ cup diced root vegetables, such as parsnips

1 tablespoon fresh sage, sliced thin

½ cup cooked bacon

Preheat oven to 450 degrees F.  Place a pizza stone in the oven on the middle rack and allow to heat for 30 minutes.  

Meanwhile, sprinkle a pizza peel or the back of a baking sheet with cornmeal.  Stretch pizza dough to a 12” round, brush with olive oil and when pizza stone is hot, par bake crust for 8 minutes.  

Remove crust from the oven and allow to cool to the touch.  Spread half of the mascarpone on the warm dough and top with sliced sweet potatoes, caramelized onion and root vegetables.  Place small dollops of mascarpone of vegetables.  Chiffonade sage and sprinkle over pizza.  Season with salt and pepper to taste and bake for an additional 6-7 minutes until the cheese is softened and sage is crispy.  

Sprinkle pizza with cooked bacon, drizzle with balsamic glaze and serve.



Heading out shortly today to Yale Appliance and Lighting in Framingham (http://www.yaleappliance.com/framingham.aspx) to make some desserts, which if you know me, is one of my favorite things to do with my time!  I love all things about making desserts but especially about making seasonal desserts this time of year.  Now granted, you can find pumpkin puree in the grocery store year round now but do you really want a pumpkin cheesecake in June?  Ok, you might, but let’s celebrate the season and eat pumpkin desserts today!

Here are the three recipes I will be featuring at my demo today.  If you are in the neighborhood or feel like taking a drive, I promise you, the treats will be worth it!  My demos run from 11-3 today–you can get there and back before kickoff this afternoon!


Spiced Cranberry Pumpkin Mini Breads with Sweet and Salty Cashew Butter

For the Pumpkin Minis:

1-15 oz can pumpkin puree

4 large eggs

1 cup canola or vegetable oil

1/3 cup water

1 tablespoon vanilla extract

3 1/2 cup all-purpose flour

1 3/4 cup granulated sugar

1 tablespoon cinnamon

2 teaspoons ground powdered ginger

1/2 teaspoon freshly ground nutmeg

2 teaspoons baking soda

1 1/2 teaspoon salt

2 tablespoons finely chopped candied ginger

1 cup sweetened dried cranberries, chopped

3 tablespoons raw or sparkling sugar

For the Sweet & Salty Cashew Butter:

2 cups salted roasted cashews

3-4 tablespoon canola oil

2 tablespoon brown sugar

Preheat oven to 350 degrees. Spray 8 mini loaf pans with nonstick cooking spray and place on a large baking sheet.

In the bowl of a stand mixer or with electric hand mixer, beat pumpkin, eggs, canola oil, water and vanilla until smooth.

Sift together flour, sugar, cinnamon ginger, nutmeg, baking soda and salt.  Add dry ingredients to pumpkin mixture until beat slowly until just combined.  Add in chopped candied ginger and dried cranberries and beat again–do not over mix.

Scoop batter into prepared mini loaf pans and sprinkle batter with raw or sparkling sugar.

Bake in preheated oven 35 to 40 minutes or until top springs back when lightly touched or an inserted toothpick comes out clean. Cool on a rack.

Meanwhile, make the cashew butter:

In the bowl of a food processor fitted with the metal blade, combine cashews, 2 tablespoons canola oil and brown sugar.  Process on high speed, scraping down the sides of the bowl as needed.  Process mixture until smooth adding more oil, 1/2 a teaspoon, at a time if necessary.

Slice the Cranberry Pumpkin Mini Breads, spread on the cashew butter and enjoy!  


Caramel Swirl Pumpkin Cheesecake Bars With Cinnamon Whiskey Whipped Cream

(note–the photo is of the same recipe but without the nut topping–since I made this recipe up a while back, I have become allergic to pecans…ugh)

1 14 oz. bag or box gingersnaps

1 tsp salt

2 tablespoons raw sugar

1 stick salted butter, melted

1 1/2 pounds cream cheese, softened

¾ cup sour cream

6 large eggs at room temperature

1 cup sugar

1-29 oz can pumpkin purée

1 tablespoon pure vanilla extract

1/2 tsp salt

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 teaspoon ginger

2 tablespoons cornstarch

⅓ cup plus 2 tablespoons heavy cream

1-14 oz can dulce de leche

3-4 tablespoons cinnamon whiskey

Preheat oven to 350 degrees F. Line a 9” x 13” baking pan with foil sprayed liberally with cooking spray.  Set aside.

In a food processor fitted with the metal blade pulse gingersnaps until fine crumbs.  Add salt, butter and raw sugar and pulse to combine.

Spread crumbs evenly into prepared baking dish. pressing to form a crust and bake for 15 to 18 minutes until crust is firm and fragrant.

Meanwhile, In the bowl of a stand mixer, whip cream cheese until smooth.  Add sour cream and eggs and whip again until completely combined.  Add sugar, pumpkin, vanilla, salt, cinnamon, nutmeg and ginger and whip to combine.  

In a small bowl, whisk together ⅓ cup heavy cream and cornstarch until cornstarch is dissolved.  Add to pumpkin mixture and mix until incorporated.  

In a small bowl whisk remaining 2 tablespoons heavy cream, dulce de leche and add whiskey to taste.  Pour filling mixture evenly on top of crust and swirl in the dulce de leche mixture

Bake for 55-65 minutes or until center is set.  Cool completely before serving.

Meanwhile, make the whipped cream

2 cups heavy cream

4 teaspoons honey

1-3 tablespoons cinnamon whiskey (to taste)

½ teaspoon vanilla extract

In the bowl of a stand mixer or with a hand mixer, beat heavy cream and honey to soft peaks.  Add whiskey and vanilla extract and bet to a stiff peak. Serve on cooled cheesecake bars.


Pumpkin Bread Pudding with Streusel Topping and Salted Caramel Sauce

6 cups cubed brioche or other soft bread

8 large eggs

¾ cup brown sugar

1 teaspoon salt

4 tablespoons melted butter

1 cup heavy cream

4 cups whole milk

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon ginger

1 15 oz can pumpkin puree


1 cup all purpose flour

1 cup brown sugar

½ cup cold butter, cut into small cubes

1 teaspoons salt

Preheat oven to 375 degrees F.  

Place bread cubes on baking sheet in a single layer and toast in preheated oven, 10-15 minutes until all sides are toasted, tossing bread cubes occasionally.  Remove from oven and set aside to cool.

Meanwhile, spray a 9” x 13” baking dish with nonstick cooking spray and set aside

In a large bowl, whisk eggs and brown sugar until sugar is dissolved.  Add salt, melted butter, milk, heavy cream, cinnamon, nutmeg and ginger and stir to combine.  Add pumpkin and whisk until pumpkin puree is completely incorporated into the egg mixture.  When bread is cool, add to egg mixture and fold to coat each bread cube.  All mixture to rest, refrigerated, for 30 minutes to an hour or until most of the mixture is absorbed by the bread and the bread cubes are soaked through.   

While bread is soaking, prepare the topping.  In a medium bowl, combine flour, brown sugar, cubed butter and salt.  With a pastry blender or fingertips,

When bread is soaked, pour into prepared pan.  

Bake in prepared pan 45-55 minutes until center is set and a toothpick inserted into the center of the bread pudding comes out clean.  Allow to cool slightly before serving with caramel sauce.

Meanwhile, make the salted caramel sauce.  

Salted Caramel Sauce

1 cup granulated sugar

⅓ cup salted butter, cut into cubes

½ cup heavy cream

1 teaspoon vanilla extract

1 teaspoon kosher salt

In a saute pan over medium heat, melt sugar to an amber brown, shaking pan occasionally.  Reduce heat to low, add butter and stir until butter is melted and absorbed into the sugar.  Add heavy cream, a few tablespoons at a time and stir constantly until combined.  Remove from heat, add salt and vanilla extract and stir again until combined.  

Good Morning friends!

What are you doing today?  If you are withing driving distance, please come and say hello to me at Yale Appliance and Lighting at 296 Freeport St, Dorchester.  From 11-3 today I’ll be cooking up some fun football and Fall foods and giving away samples as well.  If you have not been to Yale Appliance, you are missing out.  Beautiful showroom, well informed and friendly staff and they make freshly baked chocolate chip cookies throughout the day—how can you go wrong?

Here are the recipes that I’ll be making this week:


2 cups canned kidney beans, drained

¼ cup sweet onion, minced

3/4 cup mayonnaise

1/2 cup sweet pickle relish

1 teaspoon dry mustard

1 teaspoon Worcestershire sauce

3 tablespoons prepared horseradish

1 teaspoon garlic powder

hot sauce to taste

Salt and pepper to taste

Rinse the kidney beans, and set aside to drain. In a medium bowl, combine minced  onion, mayonnaise, relish, dry mustard, Worcestershire sauce, horseradish, garlic powder, salt and pepper. Gently fold in rinsed kidney beans until coated with dressing.  Refrigerate until ready to serve or up to 2 weeks.  

Best served with neutral flavored crackers, pita chips or crostini


2 ½ cups shredded cooked chicken

1 cup sour cream

1 cup mayonnaise

1 cup blue cheese crumbles

2 teaspoons garlic powder

¼-⅓ cup buffalo sauce (to taste)

½ cup chopped banana peppers

1 cup shredded cheddar jack cheese

Spray a loaf pan with nonstick cooking spray and set aside.

In a medium bowl, combine cooked chicken, sour cream, mayonnaise, blue cheese crumbles and garlic powder.  Add buffalo sauce to taste and stir to combine.

Spread chicken mixture into prepared pan.  Sprinkle with chopped banana peppers and cheddar jack cheese.

Bake for 15-25 minutes until center is hot and mixture is bubbling on the edges.  Serve with tortilla chips

molasses ginger cookies


2 ¼ cup all purpose flour*

1 teaspoon salt

½ teaspoon baking soda

1 tablespoons cinnamon

2 teaspoon ground ginger

1 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1 cup butter flavored shortening

¾ cup granulated sugar

1 large egg

½ cup molasses

¼ cup turbinado or sparking sugar

In a medium bowl, sift together flour, salt, baking soda, cinnamon, ginger, nutmeg and cloves.  Set aside.

In a large bowl cream shortening and granulated sugar until light and fluffy.  Beat in egg and molasses until well blended.  Slowly add flour mixture to creamed mixture and beat again until well combined.  Tightly wrap dough in plastic wrap and refrigerate for at least one hour.

Preheat oven to 350 degrees.  Cover four baking sheets with parchment paper.

In a small bowl, place sparkling, granulated or turbinado sugar.

Roll dough into 1” balls and roll balls in sugar to coat.  Press balls slightly into sugar if necessary.

Bake 12 cookies per sheet for 10-12 minutes or until tops are slightly cracked and cookies are firm to the touch.

*For gingerbread cut out cookies, increase flour by 1/2 cup.  Generously flour rolling surface before rolling out the cookie dough.  Depending on the size of the cut outs, bake 10-12 minutes or until cookies are fragrant and lightly golden brown on the edges


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