Ingredients 1 cup cream 1 cup half & half 1/2 tbsp vanilla extract 1/2 tsp butter 2 large eggs 1/4 cup white sugar 1 1/2 tbsp cornstarch
Gather all of the ingredients. Place milk, vanilla, and butter in a saucepan. Cook and stir over medium heat until simmering, remove from heat before it comes to a boil.
Whisk the eggs, sugar and cornstarch together in a bowl until sugar dissolves.
Pour a bit of the milk mixture into the eggs to stabilize, whisking the whole time. Then pour it all into the milk mixture in the sauce pan and whisk until it is thickened. I put it back on medium heat for another 5 – 10 minutes.
Serve warm or transfer to custard dishes and cover. Refrigerate. Enjoy with fruit.
November 29, 2025
by Ashley Comments Off on Knit Round Scrubby Pattern
1 (9-inch) pie crust 1 can (15 ounces) pumpkin puree 1/3 cup white sugar 1/4 cup brown sugar 1/4 cup honey 2 tsp pumpkin spice 1/2 tsp nutmeg 1/8 tsp ground cloves 1/4 tsp kosher salt 1 cup heavy cream 1/2 cup half & half 1 tsp vanilla extract 2 large eggs 1 large egg yolk
For the meringue topping:
4 large egg whites 1 cup white sugar 1/2 tsp vanilla extract
Preheat the oven to 425°F. Roll out the pie crust to about 12 inches in diameter. Place the pie crust in an eight-inch springform pan. Crimp or trim the edges so that the sides of the dough stand about two-inches tall. Chill in the refrigerator for 15 to 20 minutes. Once chilled, line the crust with foil or parchment and fill with pie weights. Blind bake the crust for about 15 minutes. Remove the pie from oven and take out the pie weights and foil/parchment. Continue to bake for an additional five minutes, or until the edges just start to brown.
Heat the pumpkin puree, white sugar, brown sugar, honey, and spices in a saucepan over medium heat. Whisk to combine and heat for about five minutes, or until the mixture starts to come together and steam a bit. Remove from heat. Whisk thoroughly until smooth.
Whisk in the cream until smooth. Add in the eggs and egg yolk and whisk to combine.
Pour pie filling into the pre-baked crust. Do NOT overfill. Turn oven down to 375°F and bake for 45 to 55 minutes. The pie will be done when the center has just set or a knife inserted into the center comes out clean. Once cool, gently remove the outer ring of the springform pan. You can refrigerate the pie at this point, if you have made it ahead of time. Once you are ready to serve, make the meringue top.
To make the meringue topping, place the egg whites and sugar in the bowl of a stand mixer. Whisk to combine. Place the bowl over a couple inches of water in a saucepan and heat over medium heat, to create a double-boiler. Whisking occasionally, heat until egg mixture is warm and sugar has dissolved, four to five minutes.
Once warm, return the mixing bowl to the stand mixer. With the whisk attachment, beat the egg mixture on high until the outside of the mixing bowl is cool. Add in the vanilla and mix until medium-stiff peaks form.
After the pie has completely cooled (or you are ready to serve) dollop or pipe meringue on top of the pie filling. Gently toast the top of the meringue with a kitchen torch, if desired.
November 1, 2025
by Ashley Comments Off on Pumpkin Nutella Bars
Made these for Halloween this year and they were great!
Ingredients 1 1/3 cup all-purpose flour 2 tsp pumpkin spice 1/2 tsp baking powder 1/2 tsp baking soda 1 tsp kosher salt 1 cup canned pumpkin 1/2 cup vegetable oil 1/2 cup packed brown sugar 2 eggs 1 tsp vanilla 1/2 cup Nutella
Preheat oven to 375oF. Line a 13″x9″ baking pan by oiling the pan first, wetting and scrunching the parchment paper and then lining the baking pan. Extend the parchment so you are able to pull the bars out once baked.
In a large bowl, whisk together the dry ingredients – flour, spice, powder, soda and salt.
In the mixer bowl, add in the pumpkin, oil, sugar, eggs and vanilla. Stir until well combined. Add in the dry ingredients and mix again until no lumps remain. Pour into prepared pan. Smooth the top.
In a pyrex, heat 1/2 cup nutella for 30 seconds. Drizzle spoonfuls over the batter using a knife to swirl and marble batter.
Bake for 20 minutes, until toothpick comes out clean. Cool completely in the pan. Use the parchment to lift out the bars to cut.
October 18, 2025
by Ashley Comments Off on Espresso Dark Chocolate Scones
I was out for coffee with some of my friends and saw this scone at the coffee shop. So, as research, I bought one to share with a friend. Then, I came home and tried to recreate it. We all agree that these are great, and quite easy to make.
2 cups all purpose flour 1/4 cup brown sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 6 tbsp cold butter 1 lungo espresso (1/2 cup) 3 tbsp Grade B maple syrup 1/2 cup dark chocolate chips 1 tbsp large sugar crystals – demerara
Preheat oven to 400°F. Mix together dry ingredients in a food processor. Add in the butter and pulse until fully incorporated.
Transfer the flour mixture to a mixing bowl. In a Pyrex, pour the espresso (1/2 cup) and maple syrup and stir together. Start the mixer at the slowest speed and pour the liquid into the dry ingredients. Don’t over mix. Once the batter has come together, hand mix in the chocolate chips.
Place on silpat or parchment lined baking sheet. Use a biscuit cutter to get even biscuit shapes, or cut triangle shapes. Sprinkle a small amount of demerara sugar on the top of each scone. Bake in preheated oven for 20 minutes.
October 8, 2025
by Ashley Comments Off on Sausage Rolls
These were amazing and a perfect addition for a picnic lunch.
1 package puff pastry 1lb bulk pork breakfast sausage 1 large egg 1 tbsp water
Thaw the puff pastry. Prep baking sheet with either parchment paper or a silpat. Preheat the oven to 400F.
Cut each sheet in half. Top the puff pastry with an inch thick line of meat. Each sheet will have about a 1/4 of a pound of meat. Roll the puff pastry length wise over the meat and seal at the end. Press down with a fork to ensure that the puff pastry has sealed. Cut the pastry into 1 inch pieces. Spread out on the baking sheet to bake. Mix the egg and water to make an eggwash and brush each sausage roll with a little eggwash. Bake for 12 minutes, turn the sheet pan and bake another 12 minutes or so.
These were amazing and variations could be made.
October 8, 2025
by Ashley Comments Off on Pumpkin Gnocchi
Gnocchi 2 russet potatoes (cooked and peeled) 1 can (14oz) pumpkin puree 2 eggs 3 1/2 cups all purpose flour 1 tsp salt
4 tbsp butter – for pan frying
Butter Sauce: 4 tbsp butter 3 cloves of garlic, minced 1 tbsp dried oregano or Sage 2 tbsp flour 4 tbsp heavy whipping cream 1 – 2 cups gnocchi cooking water
Shredded Parmesan
Prep the potatoes. Typically I use leftover potatoes but if making specifically for this recipe, microwave until cooked through. Discard the peel. Press potato through a potato ricer.
Add in pumpkin, eggs, salt and flour and mix. Bring the dough together. If still wet, add more flour. Let rest until you are ready to shape the gnocchi.
Bring a large pot of water to a boil and add salt (about 2 tbsp).
Shape the gnocchi. Roll, cut and shape into desired sizes and cook once the water has been boiled. May have to boil in two stages, as this is a lot of gnocchi and we had a few boil overs until we changed the size of the pot.
Reserve at least 2 cups of cooking water and drain the rest of the gnocchi. In a high sided saute pan, melt 2 tbsp butter and saute 1/2 of the gnocchi for about 2 minutes. Pour into a serving dish and repeat with the remaining 2 tbsp butter and gnocchi. Set all gnocchi aside and work on the sauce.
In the high sided saute pan, melt another 4 tbsp butter. Once melted, add the herbs and garlic and cook for 1 minute. Then add in the flour and cream and whisk. Slowing add in the cooking water until you have the desired consistency. Pour the sauce over the gnocchi and top with shredded parmesan.
Optional – Add spinach, peas, zucchini, chunks of squash.
September 8, 2025
by Ashley Comments Off on Crispy Cauliflower Bites
1 head of cauliflower, cut into bite-sized florets 3 large eggs, beaten 1 1/3 cup panko breadcrumbs 1/3 cup all-purpose flour 1 1/4 tsp kosher salt, divided 1 1/4 tsp fresh ground black pepper, divided 1/2 tsp garlic powder 1/2 tsp onion powder
Herb Ranch Dressing
1/2 cup sour cream 1/4 cup mayo 2 tbsp buttermilk/cream 1 tbsp chives, thinly sliced 1 tsp dill 1 tsp parsley 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp kosher salt 1/2 tsp freshly ground black pepper
Cut the cauliflower into florets, or bite-sized pieces. Get a few medium-sized bowls ready and add flour with 1/4 teaspoons each salt and pepper into one bowl, panko breadcrumbs with the remaining salt and pepper, garlic powder, and onion powder in the second bowl, and beat the eggs in the third bowl.
Transfer the bite-sized cauliflower pieces to the flour bowl and toss, ensuring the cauliflower is evenly coated. Dump the mixture onto a sheet pan lined with a wire rack, and gently shake the pan to remove any excess flour. Now, one at a time, dip the flour-coated cauliflower bites into the egg (let any excess drip off), then into the panko mixture until it has a nice even coating on it.
Bake the cauliflower bites at 400F on convect for 20 minutes. Keep an eye on them when they’re golden brown on the outside, and tender on the inside.
If making the dressing. Add all the ingredients to a blender or food processor (you can also whisk, but blending works the best), and blend for about 10 seconds, or until smooth. Place it in the fridge until you’re ready to serve.
September 8, 2025
by Ashley Comments Off on Chicken Kabobs
1 cup plain whole milk Greek yogurt 2 tbsp olive oil 2 tsp paprika ½ tsp cumin ⅛ tsp cinnamon 1 teaspoon crushed red pepper flakes (reduce to ½ teaspoon for less heat) Zest from one lemon 2 tablespoons freshly squeezed lemon juice, from one lemon 1¾ teaspoons salt ½ teaspoon freshly ground black pepper 5 garlic cloves, minced 2½ to 3 pounds boneless skinless chicken breast/thighs, cut into 1½-inch pieces
In a medium bowl, combine the yogurt, olive oil, paprika, cumin, cinnamon, red pepper flakes, lemon zest, lemon juice, salt, pepper and garlic. Put the pieces of chick in the marinade and refrigerate. This can be done over night if you wish.
Line a baking sheet with aluminum foil for easy clean up. Thread the chicken onto metal skewers, crammed. Place the kabobs on the prepared baking sheet.
Grill about 15 minutes. Turning occasionally. 165F for chicken breasts, 175F for chicken thighs.
September 8, 2025
by Ashley Comments Off on Tinto de verano
