Bakery Lemon and Poppy Seed Muffins are tender, cakey bakery-style muffins with crackly, sugary crunchy muffin tops. Vanilla and almond extracts, fresh lemon juice and lemon zest make these the best lemon poppy seed muffins on the planet.

If you follow along here on the blog, you know I’ve had lemons on the brain for quite some time now. I just can’t help it. When spring and summer finally arrives, I want all things lemon! Last week it was Lemon Poppy Seed Pancakes, and a few weeks before it was Lemon Cream Whipped Cream Filling. This week it’s all about these scrumptious Bakery Lemon and Poppy Seed Muffins.

When I bite into one of these tender, delicious muffins, I’m taken back a decade or two to a lovely little muffin shop in Greenville, South Carolina where we used to live. The muffin shop on Augusta Road was called The Muffin Ma’am. Cutest name ever. Best muffins ever. The shop was nestled in an uppity little shopping plaza alongside a children’s toy store, The Elephant’s Trunk.

Nearby was an upscale children’s clothing boutique named The Grey Goose. I remember shopping in that little plaza with my girlfriends. It was mostly window shopping mind you, but in my book that counts. And then we’d stroll to The Muffin Ma’am for a hot cup and a top-notch muffin. It was an experience, and nearly impossible to step inside those magical doors and not break into a full-blown cheery “Do You know the Muffin Man” hum.

This simple recipe comes together easily in one bowl. Combine the dry ingredients and sugar in a mixing bowl. Stir in the remaining wet ingredients and mix by hand until just combined.

Pour into muffin tins. Bake at 325° for 30-35 minutes until muffin crowns are crackly and just turning golden.

When I was experimenting in the kitchen with this recipe, I was aiming for that tender, cakey muffin, with the crackly, rounded tops and sugary crunch I fondly remember at The Muffin Ma’am. These Bakery Lemon and Poppy Seed Muffins with vanilla and almond extracts, also fresh lemon juice and lemon zest are just like those muffins…an experience.

The kind you bake easily on a lazy Saturday morning and savor with your favorite catalog and a hot cup. Hope you enjoy these scrumptious muffins!

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Bakery Lemon and Poppy Seed Muffins

Tender, bakery-style lemon poppy seed muffins with crunchy, sugary crackly tope. Made with fresh lemon juice, lemon zest and almond extract.

Course muffin

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 12

Author Allie Taylor

Ingredients

• 1 1/2 cups sifted flour
• 1 1/8 cups sugar
• 3/4 teaspoon salt
• 3/4 teaspoon baking powder
• 2 eggs beaten
• 3/4 cup milk
• 2/3 cup vegetable oil
• 2 tablespoons fresh squeezed lemon juice
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 1 1/2 tablespoons poppy seeds
• 1 1/2 tablespoons fresh lemon zest
• Optional: 2 tablespoons white sparkling sugar

Instructions

• Combine flour, sugar, salt, and baking powder in mixing bowl
• Mix well with fork.
• Stir in beaten egg, milk, oil, vanilla extract, almond extract, poppy seeds and lemon zest.
• Do not overmix.
• Distribute batter evenly into muffin tin.
• Optional: sprinkle muffin tops with white sparkling sugar.
• Bake at 325° for 30 - 35 minutes until muffin crowns are just turning golden and tops are crackly.

You may also like: Sweet Almond Glazed Lemon Poppy Seed Bread

The post Bakery Lemon and Poppy Seed Muffins appeared first on Through Her Looking Glass.

French-style crepes are easy to make at home! And these Homemade Fresh Strawberry Crepes are the perfect weekend treat. Make crepes ahead, then fill with fresh strawberries and cream just before serving.

So what is a French-style crepe anyway? By definition it’s a very thin pancake often filled with meat, cheeses, fruits and/or fillings. Crepes are even thinner than Swedish pancakes, and they’re either sweet or savory. Think breakfast, lunch, dinner, dessert and snacks.

Crepes: the perfect weekend breakfast!

When the weekend comes, it’s nice to gather around the breakfast table and connect over delicious fare. We can get in the same rut around here for weekend breakfasts. Omelets or scrambled eggs, bacon or sausage, coffee cake and fresh fruit. It’s a nice menu, but I wanted to try to something special and a bit gourmet to surprise the boys.

Once in a blue moon we do go out for breakfast, but that gets expensive, especially if you have a family of growing boys like ours. And when they start ordering the large juices, well you can just throw in the towel. The battle has already been lost. We spent a grand total of $80.99 plus a $15 tip on a family breakfast out just last weekend… ouch! (It wasn’t even a fancy schmancy breakfast by the sea, either. Basic omelets etc.)

So I’ve always wanted to make homemade crepes. And then some friends recently downsized and gave me a lovely non-stick Le Creuset 7″ skillet. Very exciting. Once I had the right skillet, I knew I’d try my hand at making crepes. I always thought crepes would be hard to make and that they were always served hot. (Why?)

Since we all love fresh seasonal berries, I thought I’d make Homemade Fresh Strawberry Crepes first. The filling combines easily and if you have sweet strawberries in season, it’s hard to screw this up.

I was very pleasantly surprised at how easy the process is. The crepes were tender and delicious, and the boys and I enjoyed them for lunch today.

The most important thing I learned is that crepe batter is super simple to make and only uses a few ingredients. I also learned that crepes cook very quickly. You can make them ahead and stack/store them in the refrigerator, then fill them just before serving. So next time I serve crepes for weekend brunch, I’ll make the crepes the night before, then stuff them in the morning. Wonderful timesaver!

How to make Homemade Fresh Strawberry Crepes:

Slice up the strawberries, toss them with sugar and let them macerate. (Macerate = draw out the sweet juice!)

Then whip up the easy crepe batter in the blender. (So far so good.)

Then heat the skillet over high heat and spray some non-stick cooking spray on it. Pour in a scant 1/4 cup of batter, and tilt the skillet to swirl the batter evenly all around. Return to the heat.

When the top starts to dry out, flip it over.

And voila! A beautiful, golden crepe. Not bad, eh?

While the crepes cool, whip up the easy filling in the blender or food processor – just a few ingredients!

Spoon creamy filling and fresh strawberries in the center of a crepe, then fold in half and in half again. Garnish with more fresh berries, whipped cream and a fresh herb sprig if desired.

And there you have it folks: scrumptious Homemade Fresh Strawberry Crepes for all to enjoy! Gourmet and delicious.

Tips for making perfect crepes:

• Skillet should be nice and hot. Heat over high heat initially, but you’ll probably need to turn it down to medium once the skillet is fully heated. (Definitely turn down the heat if the cooking spray starts smoking.)
• I used non-stick cooking spray ‘Pam’ with good success.
• A non-stick skillet is nice if you have one. The 7″ size worked well for me.
• It should take about 1-3 minutes to cook each crepe, depending on how high the heat is.
• Flip your crepe when it starts to look dry on the top.
• If you love making (and eating!) crepes, a crepe pan is a good investment. It’s non-stick and has lower sides for easier access and flipping.
• Use a thin metal spatula to easily loosen edges to remove and/or flip crepes.
• Cool crepes before filling.
• Place filling(s) on top, then roll or fold crepes.

Other crepe recipes you may enjoy: Blueberry Crepes with Honey Whipped Cream, Lemon Cheese Cake Crepes and Paleo Crepes with Strawberries.

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Homemade Strawberry Crepes

Easy recipe to make Homemade Strawberry Crepes.

Course Breakfast

Cuisine French

Keyword crepe, crepe recipe, easy crepe, homemade strawberry crepe, stawberry crepe

Prep Time 5 minutes minutes

Servings 8 7" crepes

Author Allie

Equipment

• 7" non-stick skillet
• thin metal spatula
• non-stick cooking spray, like Pam

Ingredients

Crepes:

• 2 large fresh eggs room temperature
• 1 cup milk
• 1 cup flour all purpose
• 1 tablespoon butter melted
• optional 1-2 tablespoons white granulated sugar (if you prefer a sweeter crepe)

Strawberry Filling:

• 3 cups strawberries, fresh sliced
• 1/3 cup white sugar
• 1 cup cottage cheese
• 1 cup sour cream
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract pure
• whipped cream for garnish

Instructions

How to make crepes:

• Process milk and eggs together in blender for 30 seconds.
• Keep speed low, and slowly add flour and butter, processing just until blended.
• Heat skillet over high heat until thoroughly heated.
• Lightly grease a 7" skillet with non-stick cooking spray.
• Pour scant 1/4 cup of batter onto heated skillet, picking up pan by the handle and tilting pan so the batter swirls over entire bottom of pan evenly.
• Return pan to the heat.
• Cook until bottom of crepe is turning golden, 1-2 minutes.
• Gently loosen edges from skillet and flip to brown the other side.
• Remove from skillet, and repeat process until you have cooked all crepes.

Strawberry Filling:

• Hull and slice strawberries. Lightly toss with white sugar. Set aside.
• Whip cottage cheese in a blender or food processor on high speed. Process until smooth.
• In a small mixing bowl, stir in smooth cottage cheese, sour cream, vanilla extract and powdered sugar.
• Fill crepes with a dollop of cheese mixture and strawberries on top.
• Fold crepe over in half and then in half again.
• Top with more berries and whipped cream.
• Garnish with fresh green lemon balm or mint sprig.

You may also like: Strawberry Cheesecake

The post Homemade Fresh Strawberry Crepes appeared first on Through Her Looking Glass.

This Raspberry Cream Cheese Coffee Cake is my favorite coffee cake of all time. Perfect for weekend brunch or holiday breakfasts. Or just because. Easy to make, I’ll give you step by step instructions.

The taste and texture are out of this world delicious. Tender almond cake, cream cheese filling, raspberry preserves and toasted almond crumb topping.

This is a heavenly coffee cake, so add it to your bucket list to bake for the next special occasion.

This scrumptious recipe has been circulating in my extended family for as long as I can remember. Always a favorite at holidays and family get-togethers.

It’s not rocket science to make, but there are a few steps and I’ll guide you through a quick picture tutorial so this Raspberry Cream Cheese Coffee Cake turns out perfectly for you too.

Cut butter into the flour and sugar with a pastry blender or two forks. Stop when pieces of butter are pea-sized.

Very important: reserve 1 cup of crumbs for the topping now.

Mix up the cake batter, then spread over the bottom and up the sides of a greased and floured 9 or 10″ springform pan. Separately, mix the cream cheese filling and pour evenly into the cake batter lined pan.

Spread raspberry preserves over the cream cheese filling.

With a rubber spatula, scrape down sides of the cake batter so it’s even with the filling.

Now the coffee cake is ready for the almond crumb topping.

Sprinkle on the almond crumb topping and it’s ready to bake!

Bake ’til the filling is set and the edges are golden. (The middle of the cake will fall slightly as it cools. That’s normal.)

You may also like these recipes featuring raspberries! Lemon Raspberry Cheesecake Squares, Lemon Curd Raspberry Tartlets and Chocolate Raspberry Tart.

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Raspberry Cream Cheese Coffee Cake

Almond cake, cream cheese filling, raspberry preserves and toasted almond crumb topping. Divine!

Course Coffee Cake

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 10

Author Allie Taylor

Ingredients

Cake:

• 2 1/4 cups flour
• 3/4 cup white sugar
• 3/4 cup butter
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 teaspoon almond extract
• 1 egg
• 3/4 cup sour cream

Filling

• 1/4 cup sugar
• 8 ounces cream cheese
• 1 egg
• 1/2 cup raspberry preserves

Crumb Topping:

• reserved 1 cup crumb mixture
• 1/2 cup sliced almonds

Instructions

Cake:

• Preheat oven to 350°.
• Grease and flour 9 or 10" springform pan.
• In large bowl, combine flour and 3/4 cup sugar.
• Cut in butter until mixture resembles coarse crumbs.
• IMPORTANT! Set aside 1 cup crumb mixture for topping.
• To remaining crumb mixture, add baking powder, baking soda, salt, sour cream, almond extract and one egg.
• Blend well.
• Spread batter on the bottom and up the sides of greased and floured springform pan, about 1/4" thick on the sides.

Filling:

• In small bowl, beat cream cheese until light and fluffy. (With no lumps.)
• Beat in sugar and one egg until well blended.
• Pour filling mixture into batter lined pan.
• Spoon raspberry preserves evenly on top of cream cheese filling.
• With a spatula, push down batter on sides of pan, until batter is even with filling.

Crumb Topping:

• Combine 1 cup reserved crumb mixture and sliced almonds.
• Sprinkle evenly over unbaked coffee cake.

Bake:

• Bake for 45-55 minutes at 350°, or until filling sets and crust is a deep golden brown
• Cool 15 minutes, then remove sides of pan.
• Cut into wedges and serve warm or cool.
• Refrigerate leftovers.

You may also like: Raspberry Peach Almond Shortbread

The post Raspberry Cream Cheese Coffee Cake appeared first on Through Her Looking Glass.

If you’re wondering how to hard boil eggs perfectly every time, you’re in the right place! Hard-boiled eggs are a versatile and delicious way to boost your protein intake. This new method for hard boiling eggs is simple, especially when you know the easy tricks!

Who’s Ready for a New Way To Hard Boil Eggs?

We love hard-boiled eggs at our house, and there are so many ways to enjoy them! Peel and dip in salt and pepper for a quick and easy portable breakfast, lunch, or snack. Slice hardboiled eggs, and add them to a green salad, like my scrumptious Maple Warm Bacon Dressing Spinach Salad. Or transform hard-boiled eggs into deviled eggs or a lovely egg salad! These are just a few of our favorite ways to enjoy hard-boiled eggs. (Did you know that one large hardboiled egg has 6 power-packed grams of protein?!)

But how can you hard boil eggs perfectly every single time? I set out to discover just that.

When hard-boiling eggs with the traditional method, it’s hit or miss as to whether or not the eggs will cook consistently. Or they might overcook and have that greenish gray-colored ring around the yolk. Ick! But there’s a new method in town and it’s so easy to do. Just steam them!

Steaming eggs guarantees a consistent heat temperature for all the eggs all of the time. That consistent temperature creates the perfect hard-boiled egg!

How To Make the Best Hardboiled Eggs

You only need two ingredients to make perfect hardboiled eggs — raw eggs and water! Beyond that, it coms down to the equipment used. I used a large stock pot and colander, but you could also use an Instant Pot with the steamer basket! We’ll discuss that more in the FAQs, but in the meantime check out the step-by-step instructions below.

Step-By-Step Instructions

Add an inch or two of water to a large frying pan or stockpot that has a lid, and place a metal steamer basket over the water. Water level should be just below the level of the steamer basket. (Optional: add a tablespoon of white vinegar to the water.) Make sure you have enough water that it doesn’t boil dry!

Bring water to a boil over hight heat on the stovetop. Add eggs to the steamer basket and immediately cover tightly with the lid. (Water should not be touching the eggs.)

Continue boiling the water for 13 minutes over medium-high heat, then remove from the heat.  Immediately transfer eggs to an ice water bath. (A ladle or slotted spoon works great!)

Cool eggs completely, then crack and peel them to use in your favorite recipes!

Tips for Success

• Fresh eggs can be more difficult to peel, so I recommend using older eggs. (If you’re concerned they’re too old, do the float test! Fill a tall glass with water, and place the egg inside. if it sinks, it’s good; if it floats, it’s bad.)
• Be careful to have enough water below the steamer basket so it doesn’t boil dry.
• I prefer organic eggs because they have more nutrients, taste better, and have a vibrant color.
• So this is fun. To center the egg yolk of a hard-boiled egg, always store tip-down (wide side pointed up!) in the egg crate. Best to arrange them this way at least a day before you hard boil your eggs.
• Steam eggs when they’re at room temperature as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out. (This can be a nightmare for peeling later.)
• If you don’t have time to wait for the eggs to come to room temperature, place your cold eggs in a bowl of hot tap water for about 5 minutes before hard-boiling them.
• Add a tablespoon of vinegar to the water for easier peeling.
• Some people swear by pricking the wide end of each egg with a thumbtack before cooking. This is supposed to release the inner pocket of air and prevent the egg shells from cracking while cooking. I’ve tried it myself, and sometimes it works and sometimes it doesn’t.
• Hard-boiled eggs are easiest to peel right after they’re cooked, so peel as soon as they are cool.
• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• I use a stainless steel vegetable steamer basket with metal feet on the bottom. (Eggs should not touch the water.)
• While the eggs steam, prepare an ice-cold water bath by adding ice and cold water to your kitchen sink or a large mixing bowl.
• It’s easy to transfer hot, hard-boiled eggs one by one to the ice bath with a ladle, slotted spoon, or ice cream scoop.

Storage Instructions

Store hardboiled eggs with the shells on and in-tact for up to 7 days in the fridge. If you want to peel them to make eating them alter more convenient, go for it, but be aware they’ll only last up to 4 days this way.

Enjoy them throughout the week cold or let them come to room temperature. It’s up to you! This perfect hardboiled egg recipe is perfect for meal-prepping healthy meals (especially lunches) ahead of a busy week. Also a great snack to grab on the go for kids and adults alike!

Frequently Asked Questions

• How do you peel hardboiled eggs?
  After the eggs have soaked in an ice bath for a few minutes, you can remove the shell easily by rolling the cooked eggs on the counter with the palm of your hand to loosen the shell. Then, simply remove the peel. This method shouldn’t take any egg white with the peel. 
• Can I make hardboiled eggs in the Instant Pot?
  Yes! I learned how to make Instant Pot hardboiled eggs from Kristen at “A Mind ‘Full’ Mom.” Pour 1 cup of cold water into the insert of your Instant Pot. Place however many eggs you’d like to cool on the device’s steamer rack. Seal the pressure cooker, and set it to cook for 5 minutes on HIGH pressure. After this time has elapsed, allow the pressure to release naturally for 5 minutes. Then, manually release any leftover pressure by opening the sealed vent very carefully with a spoon or dish cloth to protect your hand. Carefully, remove eggs from the pressure cooker and place it in an ice bath for 5 minutes. Then, remove eggs from the ice bath, peel, and enjoy! This method is guaranteed to cook them perfectly every single time because you’re using a controlled environment — the Instant Pot!
• Can I make hardboiled eggs in the air fryer?
  Yes! (I mean, really, is there anything your air fryer can’t do?!) Simply place some cold or room temperature eggs in your air fryer that has been sprayed with nonstick spray and preheated to 250 degrees. Cook for 16 minutes, and then immediately place them in an ice water bath to halt cooking. Peel the eggs as directed above, and enjoy!

More Egg-cellent Recipes To Try

• How To Make the Perfect Omelette
• Simple Eggs Benedict
• Summer Corn Omelette
• How to Bake Bacon in the Oven
• Easy Strawberry Crepes

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(New Method!) How to Hard Boil Eggs Perfectly

Cook Time 13 minutes minutes

Ingredients

• 1 dozen eggs at room temperature preferably not fresh
• water
• optional: 1 tablespoon white vinegar

Instructions

• Fill the bottom of a stock pot with several inches of water. (Make sure you have a lid for your pot.)
• Optional: add a tablespoon of vinegar to the water. (for easier peeling)
• Bring the water to a hard boil over high heat.
• Place stainless steel basket (or metal colander over the boiling water.)
• Water should be below the level of the boiling water.
• Add eggs to the colander. (Eggs should not be touching the water.)
• Place cover on the pot.
• Continue boiling the water for exactly thirteen minutes.
• While eggs are steaming, prepare an ice bath in the kitchen sink or in a large mixing bowl.
• At the thirteen minute mark, remove eggs from the stainless steel basket and add to the ice bath.
• Cool eggs completely, about 15 minutes.
• Crack and peel!

Notes

• Steam eggs for exactly 13 minutes for a fully cooked, yellow center. Cook 10-11 minutes for a softer center.
• It's best to use room temperature eggs as opposed to straight from the fridge. This will make them less likely to crack while cooking, allowing the white to seep out.
• Use a slotted spoon, ladle or ice cream scoop to transfer hot, hard-boiled eggs one by one to the ice bath.

The post How to Hard Boil Eggs Perfectly Every Time appeared first on Through Her Looking Glass.

Caramelized Maple Walnuts are my latest addiction around here. Just pure maple syrup, walnuts and a few minutes of time in the skillet, and you’ve got delicious candied walnuts for a myriad of uses.

I’m already planning ahead for the holidays, and these Caramelized Maple Walnuts are the perfect fall treat. They make great nibbles at Thanksgiving and are perfect for mailing in holiday packages and tucking into Christmas stockings.

So I did something new today. Something I’ve never ever done before.

Do you like trying new things? I do. Even more than new things, I enjoy unusual people. You know what I mean when I say unusual, right? Not weird or strange.

I mean eclectic, in the very best sense of the word. Characters. I really enjoy spending time with characters.

I’m lucky to have a lot of eclectic friends up and down the east coast. We were born and raised in the north, but then my husband and I lived in South Carolina for many years. We moved back to New England in 2004 with two little boys in tow.

Cutest. Maple syrup jug. Ever. (3.4 ounce capacity)

By now you think I’m ancient with one foot in the grave. And trust me, there are days I feel that way! But the truth is, Jon and I celebrated our 25th anniversary this past summer! So woo hoo! (Confirming we’re one step closer to ancient every day…giggle.)

Back to my eclectic friends. There’s something refreshing to about spending time with people who are very different than I am. I’ve always loved it, and get such a kick out of characters. And I happen to be acquainted with more than a few!

My next-door neighbor growing up, Mr. Peck, was a character. And his wife (Mrs. Peck) was also in that category. Their names were, drumroll…. Lester and Esther. And both were very sweet, older friends who kindly spent lots of time with me as a little girl.

I’ve told you about them before. He, a white-haired retired engineer who built a little empire on his hundred acres, including a very contemporary three story home on a hilltop overlooking the large pond he designed.

A genuine root cellar was built into the hill where they stored the root vegetables they grew in their gargantuan garden. He also built an authentic wooden covered bridge on one end of the pond.

The pond had an island with a little gazebo in the middle, and was a nice destination to row to for picnic lunches. There was also a fancy shmancy zip-line (complete with metal tractor seat) that crossed over one edge of the pond. Mr. Peck loved his big boy toys. Understatement.

Look closely and you’ll see the covered bridge nestled back in the trees. 

Their property also included a sugar shack with a gigantic snapping turtle shell hanging from the ceiling. It was at least three feet across. And there was a large wooden tree house way high up, where I played “house” often. These are just a few of the many wonders that amazed me as a child about my very eclectic neighbors the Pecks.

And how could I forget Mrs. Peck? True to her Cherokee roots, her beautiful snow white hair was plaited in two long braids. A silver Cherokee warrior pendant hung around her neck. She taught me to knit when I was only six, and how to make God’s eyes with straws and yarn. (Remember those?)

She intrigued me, hanging upside down on her anti-gravity machine. (An anomaly in the 70’s.) And each morning at 5:30 a.m., with the mist still rising off the pond, she’d skinny-dip out to the island and back several times for exercise.

On occasion she invited me along. I never did accept. As previously mentioned, I love people who are different than me. Nope, you won’t catch me skinny dipping out to any island at 5:30 a.m. in the morning.

Not even with Mrs. Peck. ‘Cuz that ain’t my style.

Where were we??? YES! I did something new today! (No, not skinny dipping.) I made these fabulous Caramelized Maple Walnuts.

I was thinking of the Pecks when I made them, because I used to help Mr. Peck make the maple syrup in their sugar shack. (I was telling you about that last week.)

How to make Caramelized Maple Walnuts:

So it takes about five minutes to make these gorgeous caramelized nuts. Just put the walnuts in a skillet with pure maple syrup. Cook over medium heat for five minutes or so. The water in the syrup begins to evaporate and the syrup will caramelize.

Oh. My. Goodness.

The smell alone is divine. But that sweet, maply nutty crunch? Even better.

When that ooey gooey caramel-y syrup starts sticking to the walnuts,  remove from the nuts from the heat and place on parchment paper to dry. They take just a few minutes to harden.

And then you’ve got the most delicious maple candied nuts ever and not an ounce of refined sugar to boot. Mother Nature at her finest. No guilt.

So what to do with these lovely candied nuts? That would be the wrong question my friend. The question is, what NOT to do?

So many uses. Think trail mix. Oatmeal. Salads. Cakes. Ice cream topping. Parfaits. Pie. Granola. Stocking stuffers. Just to name a few.

The sky’s the limit, and I’ll be sharing more ideas using these delicious Caramelized Maple Walnuts in the days to come. Stay tuned!

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Caramelized Maple Walnuts Recipe

Pure maple syrup makes a lovely candied walnut. Perfection in trail mix, salads, ice cream, oatmeal & more! Perfect snack for your sweet tooth!

Course Nuts

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 generous cup

Author Allie Taylor

Ingredients

• 1 cup walnuts
• 1/4 cup maple syrup

Instructions

• Place walnuts in medium skillet.
• Pour maple syrup on top and gently stir to coat.
• Cook over medium heat until bubbling, stirring every few minutes.
• Syrup will begin to caramelize after about five minutes or so. Watch closely.
• When syrup is sticking to walnuts and there's not so much liquid left in the skillet, remove from heat.
• Quickly (and carefully!) place separately on parchment paper to harden.
• Once dry and hardened, store in airtight container until needed.

You may also like: Sugared Pecans

The post Caramelized Maple Walnuts appeared first on Through Her Looking Glass.

This Summer Corn Basil Tomato & Feta Easy Omelette Recipe is sure to please your friends and family for breakfast, lunch or dinner. Summer corn and ripe garden tomatoes combine with fresh basil and salty feta for a flavor-full omelette. Serve hot alongside fresh fruit and bacon for a light and scrumptious summer meal.

So we just got fresh local corn at the farm stand for the first time this season. WAAAAA!!! You know what I mean by fresh corn, right? I mean fresh. As in fresh picked that day. THAT kind of fresh corn. Yep. It’s absolutely amazing, crunchy and sweet. Not a starchy kernel in the lot.

And so now is the time to make all the recipes using fresh corn. I made our favorite Corn Basil Tomato & Feta Salad that we love so much. And then this Summer Corn Basil Tomato & Feta Easy Omelette Recipe happened the next morning.

I love it when things come together by “accident”. For instance, the humble waffle cone. (Yep, it’s summer and I’ve got waffle cones on the brain.) Do you know how the waffle ice cream cone was invented? By accident.

The story goes that at the 1904 World’s Fair in St. Louis, an ice cream vendor ran out of bowls.

As fate would have it, the ice cream stand was located next to a pastry stand that produced zalabis, a waffle like square of pastry.

So when the zalabis pastry gal heard all the commotion next door re: no ice cream bowls, she rolled one of her hot waffles into a cone shape and handed it across the fence to the ice cream scooper. Genius.

The waffle pastry cone cooled quickly, then the ice cream guy filled it with two scoops. And there you go. I scream you scream we all scream for ice cream.

History in the making. (Serendipity?) And we’ve all been happily licking ice cream cones for over a century now, our jeans a tad snugger. LOL.

I tell you about the serendipitous waffle cone invention, because this Summer Corn Basil Tomato & Feta Easy Omelette Recipe has a similar story. Not as grandiose, because it didn’t exactly happen at the World’s Fair, just in my little kitchen.

So I’ve been making lots of omelettes for my family this summer. I have a friend from church who kindly shares fresh eggs with me when she can spare some. So I was whipping up an omelette for Jon one morning before he left, and realized there were zero veggies in the crisper. I like making veggie omelettes with cheese for him when I can.

Anyway, the crisper was bare, but I spied a little tupperware of Corn, Basil & Tomato Salad. This is one of our favorite sides to have with grilled chicken or burgers and was leftover from dinner the previous night.

I whipped up a quick omelette, then added a few spoonfuls of this corn salad on one side before I folded the omelette in half. This omelette was SO good. Seriously, one of the best omelettes we’ve had.

There’s something about the fresh corn, garden ripe tomatoes and snipped basil. So much flavor, and a great use of delicious left overs. This omelette may not be the waffle cone, but it’s serendipitous just the same.

Tips for making Summer Corn Basil Tomato & Feta Easy Omelette Recipe:

• Save out a few spoonfuls of Corn Basil Tomato Salad from dinner the night before to cut down on prep time.
• Use a heavy duty, non-stick or seasoned cast iron skillet, 9″ (the base diameter of mine is 7″, and the top opening is 9″ across).
• Use 2-3 eggs for a nice sized omelette.
• I suggest organic, non-caged eggs if you can find and afford them. They taste better, have more nutrients and a deeper hue.
• Use plenty of olive oil or butter for a good pan release, and make sure it’s sizzling hot (but not smoking!) before you add your beaten eggs.
• Add an extra sprinkle of your favorite cheese.
• Garnish with a fresh basil sprig.

Other omelette recipes you may enjoy: Spanish Omelette Casserole, Slow Cooker Veggie Omelette Recipe and How to Make the Perfect Omelette

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Summer Corn Basil Tomato & Feta Easy Omelette Recipe

Ingredients

Corn Basil Tomato Feta Filling:

• 2 ears fresh corn husked
• 1/8 cup extra-virgin olive oil
• 1 1/2 teaspoons red wine vinegar
• 2 medium roma tomatoes chopped ( or 1 pint grape or cherry tomatoes, chopped)
• 1/4 cup crumbled feta cheese
• 1 tablespoon chopped fresh basil or more

Omelette:

• Butter and/or olive oil
• Salt & pepper
• Fresh basil leaves for garnish

Instructions

Corn Basil Tomato Filling:

• Steam fresh corn for several minutes.
• Cool corn, cut from cobs.
• Whisk 1/8 cup olive oil and 1 1/2 teaspoons red wine vinegar in a medium bowl to blend.
• Stir in corn, chopped tomatoes, feta and chopped basil.
• Toss to coat and set aside.

Omelette:

• Whisk up 2-3 eggs in a small mixing bowl until thoroughly blended.
• (Or pulse for a short time in a blender.)
• Set eggs aside.
• Heat a heavy 9" non-stick or cast-iron skillet over medium heat.
• And butter to the skillet.
• Heat until sizzling.
• Pour eggs into the skillet.
• Eggs should begin cooking immediately. (If they don't, your skillet wasn't hot enough.)
• With a flexible spatula, begin loosening the edges of the omelette, all the way around the pan.
• Pull the edges away from the pan and tilt the skillet.
• Rotate the pan so the uncooked eggs in the middle slide underneath the omelette where the edges are pulled away.
• Keep pulling the edges back and tilting the uncooked eggs until the top is shiny and the eggs are cooked around the edges.
• Sprinkle one side with several generous spoonfuls of Corn Basil Tomato Feta filling.
• With a thin spatula, gently loosen the edges of the omelet and underneath.
• If the bottom of the omelet isn't yet turning golden brown, allow it to cook for another minute or two over the heat.
• Then fold omelette over, in half, and let sit for another minute or so over the heat.
• Season with salt and pepper.
• Serve immediately, hot.
• Optional: garnish with fresh basil leaves.

You may also like: How to Make the Perfect Omelette

The post Summer Corn Basil Tomato & Feta Easy Omelette Recipe appeared first on Through Her Looking Glass.

Today we’re talking How To Make the Perfect Omelette! If you love ordering a classic omelette out but are intimidated by the process at home, this step-by-step guide is for you! Omelettes are a super easy, protein-filled and nutritious meal for any time of day.

You can make a beautiful omelette in about 15 minutes at home and I’ll show you how, in five easy steps.

Jon and I have been making omelettes a lot in the past few months. He wields the butcher knife chopping veggies, and I man (woman?) the whisk for the eggs. Like many others, we’re cutting down on sugar and carbs.

That means less cereal, toast, breakfast bars, bagels and prepared foods for breakfast. Carbs are quick and convenient with little to no prep, but they only carry you so far energy-wise and then your blood sugar dips.

An omelette is the ideal vehicle to include lots of protein and extra veggies in your diet. Sans sugar. Protein is a longer lasting fuel used by the body more evenly over time and helps keep blood sugar regulated.

If you spit out the French word omelette three times in a row fast, it’s a tongue twister for sure and an odd two-syllable word at best. The dictionary defines an omelette as “a dish of beaten eggs cooked in a frying pan until firm, often with a filling added while cooking, and usually served folded over”.

But an excellent omelette is SO MUCH MORE!

An excellent omelette is piping hot. It’s golden brown to perfection on the outside and chock-full of delicious, nutritious fillings in the middle – whatever you love! Roasted or sautéed veggies, fresh herbs, meats and melty cheeses. (I used red onion, red pepper, broccoli, spinach and mushrooms, a Mexican blend of grated cheese and chopped bacon in this omelette.)

All of that or some of it. (Or none of it. You can actually make an omelette with only eggs, which I don’t recommend. :))

The perfect omelette is within your reach, and I’m excited to show you How To Make the Perfect Omelette step by step today.

Step 1

• Whisk up 2-3 large, organic eggs in a small batter bowl or electric blender. Set aside.

Step 2

• Heat a small amount of olive oil (about a tablespoon) over medium heat in heavy duty 9″ non-stick or cast iron skillet.
• Add chopped/sliced veggies and sautée until they are just softening, about 3 minutes. (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Generously salt and pepper veggies and stir.
• Remove from skillet and set aside.

Step 3

• In hot skillet, melt a teaspoon or two of butter, heating over medium heat until sizzling. Tilt to evenly coat skillet.
• Add a small amount of egg mixture to test. If egg sizzles and cooks immediately, the skillet is ready.

You can tell this skillet is hot enough because the eggs are bubbling up and cooking around the edges immediately as they pour in.

• Pour eggs into skillet.
• With a flexible spatula, gently loosen eggs around the edges and underneath as they cook.
• Tilt the pan so uncooked eggs run underneath the edges of the omelette and cook.

• Continue this process of loosening edges and underneath and tilting the pan for a minute or two, until the top of your omelette is shiny and most of the eggs from the top/middle have run underneath the omelette and are cooked.

Step 4

• Sprinkle with grated cheese. (I used a Mexican shredded cheese blend.)
• Sprinkle with fresh, chopped herbs if you like.

• Sprinkle with sautéed veggies of your choice. (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle with cooked, chopped meats. (I used chopped bacon.)

Step 5

• When the bottom of the omelette is just turning golden brown, gently loosen the edges and bottom.
• Using the spatula, carefully lift one side and fold the omelette in half.
• Continue cooking for a minute or two to let the cheeses melt.
• Transfer to serving plate and serve immediately, hot.

Tips on How To Make the Perfect Omelette:

• Use a heavy duty, non-stick or seasoned cast iron skillet, 9″ (the base diameter of mine is 7″, and the top opening is 9″ across)
• I suggest organic, non-caged eggs if you can find and afford them. They taste better, have more nutrients and a deeper hue.
• Use unsalted butter and olive oil
• Vegetables to use for fillings: onions, asparagus, peppers, mushrooms, spinach, broccoli, zucchini, squash, tomatoes, garlic. Or what do you like? (I used red onion, red pepper, broccoli, spinach and mushrooms in this omelette.)
• I don’t sautee tomatoes first, I sprinkle them on fresh.
• Grated cheeses to use: sharp cheddar, monterey jack, jack, gruyere, Mexican blend, Swiss. Or whatever kinds of cheese you like. (I used a Mexican shredded cheese blend in this omelette.)
• Don’t use too many eggs. Use a maximum of four eggs for this size skillet, but 2-3 is ideal. Too many eggs makes your omelette too thick and makes it to crack when folding in half. It also can’t hold fillings well if it’s too thick.
• Chop your veggies on the smaller side: they’ll sautée faster and your omelette will hold together better.
• To cut down on prep time, chop up veggies at the beginning of the week and have them at the ready in your fridge.

Print

How To Make the Perfect Omelette

Ingredients

• 2-3 large organic cage-free eggs
• Grated cheese s
• Suggestions: sharp cheddar monterey jack, parmesan, Mexican blend, etc.
• I used a Mexican shredded cheese blend.
• Butter and/or olive oil
• Salt & pepper
• Chopped or sliced vegetables
• Suggestions: mushrooms onions, peppers (green, red & yellow) spinach, broccoli, asparagus, zucchini, squash
• I used red onion, red pepper, broccoli, spinach and mushrooms.
• Cooked meats
• Suggestions: ham sausage, bacon, ground turkey, Italian sausage
• I used chopped bacon.
• Optional: fresh parsley for garnish

Instructions

• Whisk up 2-3 eggs in a small mixing bowl until thoroughly blended.
• (Or pulse for a short time in a blender.)
• Set eggs aside.
• In a heavy 9" non-stick or cast-iron skillet, over medium heat, heat up a small amount of olive oil.
• Add diced/chopped and sliced vegetables to skillet, sauteeing until just softened.
• (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle with salt and pepper. Mix thoroughly.
• Remove seasoned vegetables from skillet and set aside in a small bowl.
• And butter to the skillet.
• Heat until sizzling.
• Pour eggs into the skillet.
• Eggs should begin cooking immediately. (If they don't, your skillet isn't hot enough.)
• With a flexible spatula, begin loosening the edges of the omelet, all the way around the pan.
• Pull the edges away from the pan and tilt the skillet.
• Rotate the pan so that the uncooked eggs in the middle slide underneath the omelette where the edges are pulled away.
• Keep pulling the edges back and tilting the uncooked eggs until the top is shiny and the eggs are cooked around the edges.
• Sprinkle with grated cheeses, as much as you like.
• (I used a Mexican shredded cheese blend.)
• Sprinkle roasted or sauteed veggies on top of the grated cheeses.
• (I used red onion, red pepper, broccoli, spinach and mushrooms.)
• Sprinkle cooked meats on top.
• (I used chopped bacon.)
• Sprinkle with more cheese if you like.
• With a thin spatula, gently loosen the edges of the omelet and underneath.
• If the bottom of the omelet isn't yet turning golden brown, allow it to cook for another minute or two over the heat.
• Then fold the omelet over in half, and let sit for another minute or so over the heat to allow the cheese inside to melt.
• Serve immediately, hot.
• Optional: garnish with fresh parsley.

You may also like: How to Bake Bacon in the Oven

The post How To Make the Perfect Omelette appeared first on Through Her Looking Glass.

Looking for a healthier peanut butter smoothie? Try my scrumptious Chocolate Peanut Butter Smoothie Recipe w/Avocado. I’ve been perfecting it for the last few weeks and inhaling it daily for breakfast.

This smoothie tastes more like a shake – creamy, chocolaty and peanut buttery. And packed with 25 grams of protein and no added sugar. You can’t really taste the avocado, but it makes for an extra creamy smoothie and adds healthy fats and fiber. (Plus Tom Brady practically subsists on avocados – so there’s that.) And the whole shebang comes in at about 300 calories…. BIG SCORE!

I like telling tales here. If you’re not in the mood, scroll down for the recipe. If you are, hop on down my Hobbit trail with me…

As you know, we’ve been remodeling our kitchen for the last few months. Thrilled to be nearly finished, and just a few minor details left.

Each Monday morning for weeks during the remodel, Jon and I loaded up the back of the suburban and made the trek across town to the local dump, getting rid of various boxing, styrofoam, packaging and whatever other building waste the contractors produced.

The guy dealing with the public in the little entrance booth at the transfer station might as well have been Gandalf himself. He looks like him. Acts like him. A gruff man of few words is a generous description.

I could tell you various entertaining stories (entertaining in hindsight only!) from our visits, but you get the point. It became an exhausting weekly ritual, dealing with him and distributing the contents of the packed suburban into the various labeled dumpsters he barked out.

After the final less than pleasant visit, where Gandalf had obviously not yet sipped his morning coffee… we headed to the Bridge Street Cafe downtown for breakfast. To decompress…. and celebrate ‘THE. END’.

Jon got a ham, cheddar and spinach omelet and I had the peanut butter power smoothie. I’d never tried one there before but it was excellent and tasted just like a thick peanut butter shake with chocolate overtones.

I go way back with peanut butter and chocolate. Peanut butter and chocolate ice cream from Baskin Robbins as a kid. And then there were those incredible peanut butter chocolate shakes at the Clock Restaurant in Greenville, SC years later. Alas… a moment on the lips, forever on the hips …

So back to that yummy, healthier peanut butter power smoothie a few weeks ago. I asked for the ingredient list, and she mentioned almond milk, peanut butter, ice, cocoa and espresso. Healthy! So of course I had to come home and try to replicate it myself.

It was pretty easy to do, except for the creamy part… and that’s where the ripe avocado comes in.

I initially used organic natural peanut butter. It tasted great but was too many calories to use regularly, so I switched to a peanut butter powder (PB Fit) I found at Walmart in the protein powder aisle. (Using the peanut butter powder instead of the peanut butter cut out 150 calories.)

PB Fit has 90% less fat and 1/3 the calories of regular peanut butter. But still all that great peanut butter flavor we love, making it the perfect addition to smoothies!

Place all the ingredients – unsweetened organic almond milk, chocolate protein powder, peanut butter powder, ice and avocado in your blender or Magic Bullet and blend together until smooth and creamy. (Optional: add stevia and espresso powder for even more flavor.) Serve immediately.

Tips for making Chocolate Peanut Butter Smoothie Recipe w/Avocado:

• Use unsweetened organic almond milk.
• Use ripe avocado.
• To cut calories and fat, use peanut butter powder instead of peanut butter. I used PB Fit peanut butter powder.
• Use good quality chocolate flavored protein powder. (I used 365 Everyday Value Natural Chocolate Flavor whey protein powder from Whole Foods)
• Here’s the calorie/nutrition breakdown if you’re interested:
• 1 cup unsweetened organic almond milk = 30 calories, 1 gram protein, 1 gram carb
• 1/2 avocado cubed = 114 calories – 3.5 grams fiber, 1.5 grams protein, 6 grams carbs
• 2 Tablespoons PB Fit peanut butter powder = 50 calories, 6 grams protein, 4 carbs
• Chocolate Protein powder = 1 scoop – 110 calories, 16 grams protein (365 Everyday Value Natural Chocolate Flavor whey protein powder from Whole Foods), 8 grams carbs
• If using peanut butter instead of the peanut butter powder, it adds a whopping extra 150 calories, because 2 tablespoons organic, unsweetened peanut butter = 200 calories
• 2/3 cup ice = zero calories

Print

Chocolate Peanut Butter Smoothie Recipe w/Avocado

Ingredients

• 2/3 cup crushed ice or ice cubes
• 1 cup unsweetened organic almond milk
• 1 scoop chocolate protein powder I used 365 Everyday Value Natural Chocolate Flavor whey protein powder from Whole Foods
• 2 tablespoons I used PB Fit Peanut Butter Powder (or 2 tablespoons peanut butter)
• 1/2 ripe avocado peeled and cubed
• optional: 1/2 teaspoon espresso powder
• optional: 1-2 drops stevia

Instructions

• Place all ingredients in blender or Magic Bullet and blend until smooth and creamy.
• Serve immediately!

You may also like this: Blueberry Coconut Almond Smoothie

The post Creamy Chocolate Peanut Butter Smoothie Recipe w/Avocado appeared first on Through Her Looking Glass.

If you want to know How to Bake Bacon in the Oven, then you’ve come to the right place! Baking bacon in the oven is so much easier (and less messy) than frying it on the stovetop or cooking it in the microwave. Learn all the best tips to bake bacon in the oven today!

Everybody loves bacon. At least everyone I know. In fact, we were having dinner with a friend recently and he told me all about his love affair with bacon. He loves bacon so much that he and a few friends went in together and bought a piglet.

They kept the piglet at his friend’s farm in the country and fed it top-notch, organic pig food and treated it like the golden goose….er… pig. Until that fateful day when it was no longer a cute little piglet anymore, but a big fat hog. Then they took the hog on a little field trip.

A field trip to the processing plant where the pig was quickly transformed into bacon, pork chops, ham steaks and sausage.

They split the bounty three ways and Bob filled his chest freezer chock-full of tightly paper wrapped bundles. He works from home and told me with a gleam in his eye, that it’s all he can do to concentrate with that “bacon bacon bacon” calling his name from the freezer all day! Too funny.

I love bacon and I’m guessing you do too. We enjoy it sprinkled on salads and baked potatoes, served with breakfast, in pasta dishes and soups or layered on BLT’s. And then there’s that warm maple bacon dressing on spinach salad. Seriously, that’s to die for.

I’ve heard of chocolate covered bacon too, but haven’t tried it yet. (Have you?) I plan to put a recipe for maple glazed bacon here on the blog soon, so stay tuned.

The best news is, if you’re on a low carb or keto-diet – bacon is actually encouraged on the menu! So go hog wild. (Ahem.)

I do have slight guilt twinges re: eating bacon when I recall the movie Babe. The star is a sweet little pig named Babe who is loving and kind to all the animals on the farm. He’s really quite a peacemaker and actually seems more canine than pig. It’s his husky little voice that’s so endearing.

That’s what gives me occasional pangs about eating bacon: the movie star pig Babe. (And then there’s the Charlotte’s Web Wilbur to consider.) I have a high school friend who boycotts pork altogether. She just can’t bring herself to consume anything quite so adorable as a pig. But at the breakfast table, I try to forget the sourcing and just thank God for bacon.

Why Bake Bacon in the Oven?

• It’s easier and neater than frying on the stovetop!
• It cooks flatter and more evenly.
• No more grease splatters on your clothes and stovetop!
• It cooks more evenly in the oven than in the microwave.
• It doesn’t need your attention, frees you up to stir the eggs and section the grapefruit. (Mix mimosas?)
• You can cook large quantities of bacon at a time in the oven.

Tips on How to Bake Bacon in the Oven:

• Line your baking pan with foil or parchment paper.
• It’s ok to let the slice overlap just slightly, because the bacon will shrink as it cooks.
• Place your baking pan in the middle rack of the oven.
• Some folks swear by starting bacon cooking in a cold oven and letting it bake as it preheats. I’ve baked bacon starting from both a cold and preheated oven, and both work well.
• I bake mine at 375°, but if you like it a little crisper or want it to cook a little faster, you can up the temp. to 400°. But be very careful, I’ve heard of fireballs happening with the grease at 400°. That’s why I recommend 375°.
• Plan ahead – if using the thick cut bacon, it’s going to take longer to cook.
• No need to flip the bacon, it will cook evenly on both sides

Print

How To Bake Bacon In The Oven Recipe

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Ingredients

• 1 pound bacon regular sliced

Instructions

• Preheat oven to 375°.
• Line large baking sheet with baking parchment or foil.
• Separate and lay bacon slices out single file on the prepared baking sheet.
• It's ok if bacon slightly overlaps, because it shrinks as it bakes.
• Bake for 20 - 25 minutes, depending on how chewy or crisp you like your bacon.
• If you like it really crisp, you can bump up the temperature to 400°.
• You won't need to flip the bacon.
• When the bacon is cooked to your liking, remove from the oven.
• Carefully transfer bacon slices to paper towels to drain off the excess grease.
• Serve warm.

You may also like: Cinnamon Streusel Apple Coffee Cake

The post How To Bake Bacon In The Oven appeared first on Through Her Looking Glass.

Hi friends! Here we are, on the very cusp of 2108. Happy New Year! 2017 was a remarkable year for me personally and also on the blog. And across the world too. It hardly seems possible the New Year is finally here, but I’m SO glad it is!

We just got back from a few days up in the tundra of Quebec City over New Year’s weekend. The Northeast is experiencing a cold snap right now, and -24 on the thermometer in Quebec City was beyond frigid. I’m thankful to still have a nose!

And so, without further ado…. here’s the countdown of your top favorite recipes here in 2017!

#10 Authentic Italian Ricotta Pie

Creamy and delicious, this ricotta pie is an authentic recipe from the old country. This pie has a lighter texture than cheesecake. Some add rice to Italian Ricotta Pie, but this recipe doesn’t. This scrumptious pie is not overly sweet, and is traditionally savored on Easter. But perfect for any special occasion.

#9 Jordan Marsh Blueberry Muffins

Jordan Marsh Blueberry Muffins continue to be popular here. What’s not to love? Moist, bakery-style muffins studded with blueberries and topped with crunch bakery sugar. This is an old New England recipe from the days of the Jordan Marsh department stores in Boston.

#8 Peanut Butter & Chocolate Acorns

These cute little Peanut Butter & Chocolate Acorns will have all your little squirrels rushing right over to help! These are a fun project do with the kids or grandkids, fast and easy! Many of you made these for Thanksgiving favors this year. (Me too!)

#7 Cinnamon Streusel Apple Coffee Cake

This Cinnamon Streusel Apple Coffee Cake is a new recipe on the blog this year and I guess you really loved it! My kids love the thick streusel topping. Apples are so good in coffee cake! The inspiration for this cake came following a family apple picking adventure in Vermont.

#6 Vanilla Bean Cream Cheese Frosting

This light and creamy Vanilla Bean Cream Cheese Frosting is out of this world good with the vanilla bean specks! (Use vanilla bean paste you buy in the baking section near the vanilla extract.) Everything’s more delicious with vanilla beans, especially frosting for cake and cupcakes!

#5 Grilled Corn, Basil and Tomato Salad

You all (note I did not say ya’ll, despite my many years living in the south!) enjoyed this Grilled Corn, Basil and Tomato Salad so much this past summer!!! That salty feta with the grilled corn, fresh basil and ripe garden tomatoes is the best combination on the planet. I think we made it weekly this past summer with freshly picked New England corn. Summer can’t come soon enough!

#4 Ultimate Three Cheese Gruyere Mac and Cheese

Creamy Mac and Cheese with Gruyere (and cheddar and dry jack!) is incredible. We like this as a main dish with a leafy green salad. In fact, I’m making it at our house tonight, by popular request!

#3 How to make Sweet, Stiff Whipped Cream

I was surprised that Sweet Stiff Whipped Cream landed as #3. But it’s so easy to make and it helps all those spectacular desserts using whipped cream to STAY spectacular. No more trifles that fall. This easy recipe for stiff whipped cream keeps pies, cakes and other desserts extraordinaire looking their best for days.

#2 Jordan Pond House Best Popover Recipe

These Jordan Pond House Popovers are the bomb, especially piping hot from the oven, slathered in butter. We discovered them when we visited The Jordan Pond House in Acadia National Park (Maine) a few summers ago. These are known regionally as the best popovers in all of New England, hope you try them this year! (Charlie and I made them over Christmas vacation.)

#1 Famous Brick Street Chocolate Cake

And last but not least…. the Famous Brick Street Chocolate Cake was #1.  I’m so glad you love chocolate as much as I do, we can be good friends. (Chocolate should be listed as one of the superfoods.) Seriously, this is one of the best chocolate cake recipes on the planet. If you haven’t already, you gotta try the Brick Street Chocolate Cake in 2018! It’s the perfect dessert centerpiece for Easter, 4th of July, Thanksgiving and Christmas. And any other grand occasion.

Thanks for being such awesome readers and friends, providing great feedback throughout the year with your thoughtful comments, suggestions, shares and pins! I look forward to sharing many new recipes and ideas in the coming year.

Wishing you and your family a wonderful year of health, joy and peace in 2018! Cheers!!!

Allie XOXO

The post Reader Favorite Recipes of 2017 appeared first on Through Her Looking Glass.