Posted at 6:35 AM , on February 19, 2020
These Beef Enchiladas with Homemade Mexican Red Sauce are the real deal. When I go to a Mexican restaurant, I sometimes flirt with the idea of trying something different as I peruse the menu, but I know my eyes will eventually land on the enchilada section and that’s it. I’m done. Everything about them makes me swoon: their smell, the softness of their corn tortillas, their flavorful beef filling, their signature red sauce and their blanket of lots and lots of melted cheese. I love all the little side items too: the beans, rice, finely shredded lettuce, and sour cream. Can you tell it’s one of my favorite meals? Here’s how I make my homemade beef enchiladas. Continue reading
Posted at 2:07 PM , on February 10, 2020
Muffins are the friendliest of baked goods, don’t you think? There is just something about a muffin in the morning, as an after school snack, or snuck into a lunchbox that just makes everything feel alright. I’ve always felt like I earn extra momma points every time I make muffins. These Dark Chocolate Olive Oil Muffins are no exception. The olive oil adds a hint of sophistication, but they are still the friendly, comforting, delicious little morsels we all know and love; Sure to put a smile on anyone’s face, no matter what. These muffins are moist, tender, full of chocolate flavor and topped with streusel. Not just any streusel though – oh no – we’re topping these with a chocolate streusel. Hey, it is National Chocolate Month after all. But no matter what month it is, you should definitely give these a try. Continue reading
Posted at 12:18 PM , on February 3, 2020
These cookies are PINK! and naturally pink at that. Sorry for yelling, but these strawberry sugar cookies are pink, and they are unmistakably strawberry. They are thin and chewy, just a bit of crisp around the edges and thanks to a special ingredient they stay chewy and bendy (I should trademark that) for dayyyyys. Not that they’ll last that long. Don’t be surprised if you start belting out Strawberry Fields Forever when you take your first bite of one of these, still warm from the oven. Continue reading
Posted at 2:38 PM , on January 28, 2020
My blog name is a direct indication of the way most of my recipes are created. This Vanilla Bean Tapioca Pudding is no exception. At some point I bought a large bag of tapioca pearls on a whim, I couldn’t tell you why, and they have been living untouched in my pantry ever since. The other day I saw red currants (fresh red currants!) at my local grocery store. This never happens. They are such a coveted item in the food photography world because they are just too beautiful to believe! I would love to get my hands on some white ones, but I’m so happy I found these! Anyway, I wanted to create a recipe that I could adorn with these little jewels, something light, white, neutral in color that wouldn’t compete with the beautiful fruits but that their tartness would accentuate and compliment. My thoughts quickly turned to puddings. Well, the light bulb went off and the rest is history. My impulsively acquired tapioca pearls and red currants were happily united in this delicious recipe! Continue reading
Posted at 2:19 PM , on January 26, 2020
I love Asian flavors. If you’ve been following along here, I’m sure you’re aware that my father was my biggest culinary influence, but what you might not know is that he cooked a lot of Asian food when I was a kid. I remember a well-thumbed cookbook he had with a blue cover that was full of stir fry recipes and other Asian delicacies. It’s interesting, but Asian flavors are really comfort food to me. These Southeast Asian Chicken Wings are a recipe I make to satisfy my cravings and give myself comfort. They hit all the right notes: sweet, salty, savory, spicy and they are just so fun and so easy to prepare and eat!
Posted at 11:07 AM , on January 23, 2020
The end of one year and beginning of the next always puts me into an intensely reflective state of mind. A mix of emotions, too, as the beloved but busy holidays are over, always a bit of regret that I didn’t accomplish everything I wanted to, but a feeling of a fresh start and the motivation and high ambition that comes with it. Continue reading
Posted at 9:47 AM , on December 20, 2019
This post is made in partnership with Calphalon, a brand I have been using for years in my home kitchen. All thoughts and opinions are my own. I only promote products I love and use in my own kitchen. Thank you for supporting the brands that keep cook on a whim cooking!
Sun-dried Tomato & Goat Cheese Pull Apart Bread
So, I had this idea the other night: That I could take my tried and true soft pretzel dough recipe and turn it into a pull apart bread, layered with garlic and herb butter, goat cheese, and sun-dried tomato. Well, I did it and guess what. It turned out even better than I could have imagined! I mean, just look at those layers and that wild, crazy top! So much fun and so delicious.
Posted at 10:15 AM , on December 15, 2019
Have you ever had a tassie? Somewhere between a cookie and a sturdy little pie/tart, these are traditionally made with a pecan filling. While I adore that classic version, I wanted to switch things up and make these festive Cranberry and Rosemary Tassies. I love the combination of cranberry and rosemary, and the color combo could not be more Christmasy, especially when you take the extra time to sugar some cranberries and rosemary for decoration (it’s super simple, I promise). These are the perfect addition to your cookie boxes, cookie swaps, and any holiday shindigs you might be hosting or attending. Continue reading
Posted at 2:20 PM , on December 9, 2019
‘Tis the season for all the baked goods and ALL the boozy eggnog! I decided to combine the two to make our lives that much easier. Say hello to my Boozy Glazed Eggnog Sweet Rolls. Like a cinnamon roll, but we replace the cinnamon with the quintessential eggnog spice: nutmeg — freshly grated if you please. The dough is infused with eggnog, a bit more nutmeg, and vanilla. The buttery, sweet filling is scented with nutmeg, vanilla, and a splash of Christmas cheer — bourbon in this case, but you could use rum or whatever brown liquor you prefer to spike your eggnog with. And then comes the glaze: Powdered sugar, eggnog, vanilla, nutmeg, and another splash of the good stuff. Continue reading
Posted at 8:19 AM , on December 4, 2019
This post and giveaway are both sponsored by Calphalon.
All thoughts and opinions are my own. I only support brands that I love and that I use in my own kitchen. Thank you for supporting the brands that keep cook on a whim cooking!
These Browned Butter Pecan Chocolate Chunk Cookies are all of my favorite things packed into one HUGE cookie: toasted pecans, melty, dark chocolate, and the best part: 2 sticks of browned butter. A sprinkle of sea salt on top gives them just the right finishing touch. They are baked just long enough to not be too doughy, but the middles still have just the right amount of cookie-dough-ness. The toasted pecans add the perfect, not-too-crunchy crunch, and the chocolate puddles sprinkled with flaky sea salt just send me to the moon. The best I tell you. Keep reading for the recipe and details on the giveaway! Continue reading