Crunchy, sweet Sugared Pecans. Make your own sweet spiced nuts for the holidays. These are the perfect addition to a cheese board and make a wonderful old-fashioned stocking stuffer. Always appreciated by those who enjoy the finer things in life!

I never met a pecan I didn’t like. But Sugared Pecans? Now we’re talkin’. I have a southern friend whose daddy owns pecan trees. Can you even imagine? I can’t, living in the north as I do. 

We do have lovely trees here: lilacs, birches and even Christmas trees.

(Which reminds me of the Christmas tree that used to reside in my front yard growing up. One day we came home and the Christmas tree was gone. Yep. And it didn’t just walk off.

It was harvested, as if we were a tree farm. Which we were not. People: it was in our front yard. And the week before Christmas.)

On to more pleasant topics: pecans.  Yesterday I made a double recipe (5 LBS!) of these Sugared Pecans and baked the entire batch in my turkey roasting pan.

They’re such an easy treat to make and always welcome. It takes about five minutes to mix up a two pound batch and an hour and a half to bake. There. You’re done.

Small investment, huge return, and you’ll have a beautiful stash for stocking stuffers, gift baskets and holiday nibbles.

Coat the pecans, then place in a large roasting pan. Bake for an hour and half, stirring several times. These smell so heavenly baking!

These are the best Sugared Pecans in the world! (Yeah, I’m biased.)

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Sugared Pecans

Sugared Pecans are the perfect holiday treat and the quintessential stocking and gift basket stuffer. This recipe takes five minutes to mix up and yields a two pound batch.

Prep Time 5 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 2

Author Allie Taylor

Ingredients

• 2 pounds shelled pecan halves
• 2 egg whites
• 2 teaspoons cold water
• 1 cup sugar
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon freshly grated nutmeg

Instructions

• Place pecans in a large mixing bowl.
• Separately, froth egg whites and cold water together.
• Pour over pecans and mix thoroughly.
• Stir in remaining ingredients: sugar, cinnamon, salt and nutmeg.
• Transfer to a large baking or roasting pan.
• Bake at 225 degrees, uncovered for one and a half hours.
• Stir every thirty minutes.
• Cool, then store in an airtight container.

You may also like: Pumpkin Spice Sugared Pecans

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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.

Fruity White Wine Peach Sangria is an easy and delicious summer cocktail made by the pitcherful. (No bartender necessary!)

This refreshing sangria is the perfect no-fuss fruity drink to enjoy poolside with friends and family this summer. Today I’m sharing an easy white wine peach sangria recipe perfect for a holiday weekend!

So we’ve been outside working hard to spruce up the yard for our son Jacob’s high school graduation party in just a few weeks. It always amazes me how much faster the weeds grow than the flowers.

Jon spent a good amount of time wrestling an invasive vine out of a rhododendron bush out front. He seriously filled three or four lawn bags with just the vines. He was also trimming bushes and weed whacking.

I was weeding flower beds and preparing our little patch of earth for the vegetable garden out back.

So by the time we finished all our hard work last Saturday we were in serious need of liquid refreshment. This Fruity White Wine Peach Sangria fit the bill.

If you’re familiar with sangria at all, you know it’s usually red wine, some sweetener and lots of fresh, ripe fruit. So I did a little switcheroo here, and used white wine instead for a more summery cocktail.

While it isn’t the mixed drink I’d serve Queen Elizabeth if she showed up to tea, it’s a great cocktail just the same. It’s a fun fru-fru girly drink, for the record.

Not high end or pricey, but the perfect cocktail to make by the pitcher and serve inexpensively to large groups. This recipe serves many and makes nearly a gallon. It goes a long way and everyone raves about it. (You’ll thank me later.)

A couple notes:

• Use fresh, ripe fruit that macerates well, releasing its sweet juice into the wine. Bad or unripe fruit doesn’t improve, even when soaked in wine.
• And use decent wine. I like to use cheaper or middle of the road wine for sangria. Today I used a bottle of 2014 Kendall-Jackson Pinot Gris and it turned out great.
• Melting ice can dilute, so opt for extra frozen fruit instead to keep your sangria well chilled.
• If you like a really sweet sangria, add simple syrup. Mine was plenty sweet without additional simple syrup.

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Fruity White Wine Peach Sangria Recipe

Sweet peaches macerate in a delicious cocktail for all the pool & patio summer parties! Make this by the pitcherful!

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Author Allie Taylor

Ingredients

• 1 25.4 ounce bottle white wine try pinot grigio, pino gris or prosecco I used Kendall Jackson Pinot Gris
• 1, 2 liter bottle of peach soda
• 1/4 cup brandy
• 3-5 ripe juicy peaches, sliced thinly
• Optional - add simple syrup if you like it super sweet. I did not add simple syrup
• Optional - one pint blueberries
• Optional - Extra frozen fruit to keep your sangria cold without dilution.

Instructions

• Pour all ingredients into a very large pitcher. (This make nearly a gallon.)
• Add fresh fruit.
• Chill in the refrigerator, letting fruit macerate in the sangria for several hours.
• Serve well chilled with ice or extra frozen fruit.

You may also like: Blueberry Basil Mojito

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King Arthur Best Birthday Cupcakes are tender, vanilla cupcakes piped with luscious chocolate buttercream. Sprinkles or not, they’re hands down the best birthday cupcakes ever. Hint: they disappear FAST! This is King Arthur’s signature recipe of the year for 2019.

If you’re unfamiliar with King Arthur, they’re pretty much the baking authority in New England, IMHO. Their test kitchens and quality baking supplies and ingredients create the best quality baked goods. That’s why these cupcakes are THE best!

In March my extended family gathered at a restaurant in Massachusetts to celebrate my dad’s #80! Sweet times. I made these cupcakes for the first time and brought them along.

Cupcakes Are Easier to Bake than Cake!

For me, cupcakes are simpler to make than a birthday cake and much easier to travel with. There is no struggle centering names or sentiments in frosting or any intricate decorating to worry about.

With cupcakes, there are no cake layers to level or fillings to prepare. And best of all, no need to cut perfect cake slices!

Cupcakes are the perfect self-contained little party. A big frosting swirl, candles and a few sprinkles make them extra special. Stack them on a tiered stand and now you’ve got drama!

This weekend is my Hudson’s 9th birthday. Every birthday for Hudson is just a little bittersweet. Hudson has Down syndrome and autism and is about two years old developmentally. He’s also non-verbal. His favorite day of the year is definitely his birthday.

It’s not about the cake or presents, he doesn’t care about either. It’s all about the happy birthday song and blowing out his candles. This year I’m making him these special Birthday Cupcakes.

The truth is, he has a lot of sensory issues that include food. So while he may not even taste one, we’ll be more than happy to help him out! Mostly he’ll relish blowing out every last candle on all 28 cupcakes. And we’ll be cheering him on.

How to Pipe These Cupcakes:

• Use a pastry bag and coupling with a Wilton 1M star tip

Tips for making King Arthur Best Birthday Cupcakes:

• This recipe makes 28 cupcakes. Don’t try to make it into 24 like I did the first time. These cupcakes bake flat, and excess batter spills over, rather than rising higher.
• Use a scant quarter cup batter for each cupcake.
• Stagger baking in your oven to bake these evenly. (Bake cupcake pans one at a time , rather than simultaneously on different oven racks.) Or lucky you if you have a double oven.
• Since you’re baking this recipe into 28 cupcakes, you’ll have a baking pan with some empty cupcake holes. For even heating of the pan and even baking, fill empty cupcake pan holes with about an inch of water.
• Definitely use cupcake liners to bake this cupcake. (I prefer foil.)
• To keep cupcake wrappers bright, bake in foil cupcake papers first, then add a pretty cupcake paper liner after baking when cupcakes are cool.
• Find more tips for baking these amazing King Arthur Best Birthday Cupcakes here.
• Use a pastry bag and coupling with a Wilton 1M star tip

Other cupcake recipes you may enjoy: Funfetti Birthday Cupcakes, Red Velvet Birthday Cupcakes, and Small Batch Vanilla Cupcakes.

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King Arthur Best Birthday Cupcakes

Servings 28 cupcakes

Ingredients

Cupcakes

• 2 cups King Arthur Unbleached All-Purpose Flour or Gluten-Free Measure for Measure King Arthur Flour
• 1 1/4 teaspoons salt
• 2 teaspoons baking powder
• 4 large organic eggs at room temperature
• 2 cups granulated white sugar
• 1 tablespoon vanilla extract
• 1/8 teaspoon almond extract
• 1 cup whole milk
• 4 tablespoons butter cut into pieces
• 1/3 cup vegetable oil

Chocolate Buttercream Frosting

• 1 7/8 cup natural cocoa powder sifted
• 1 1/2 cups plus 3 1/2 cups powdered sugar or more
• 1/4 teaspoon salt
• 1/2 cup hot water
• 4 1/2 teaspoons vanilla extract
• 1 1/2 cups butter softened

Instructions

Cupcakes

• Preheat oven to 325°. Baking rack should be in the center of the oven.
• Line cupcake pans with 28 cupcake liners, foil is preferred.
• Spoon flour loosely into measuring cup and level off.
• In a small bowl, combine flour, salt and baking powder. Set aside.
• In a large mixing bowl or electric stand mixer bowl, beat eggs, sugar, vanilla and almond extract.
• Beat batter until thickened and golden in color, for about two minutes at medium high speed with whisk attachment.
• If you don't have a whisk attachment, beat with paddle mixer attachment or electric hand mixer on medium high for about 5 minutes.
• Scrape down bottom and sides of bowl and mix again quickly until all is combined.
• Batter should be thick and yellow and fall in ribbons from the beaters.
• Add dry ingredients to the batter and fold in by hand or on low mixer speed until just combined.
• Scrape down bottom and sides and mix again until just combined. Set aside.
• In a small saucepan over medium heat, bring milk to a simmer.
• Remove milk from heat and gently stir in butter pieces and vegetable oil, until butter is fully melted.
• Slowly stir hot milk mixture into cake batter by hand or using low speed on an electric mixer.
• Scrape down bowl sides and bottom and mix again just to combine.
• Divide the batter equally among 28 cupcake liners. (You will use a scant 1/4 cup batter for each cupcake.)
• Fill any empty cupcake pan holes with 1 " water to facilitate even baking/pan temperature.
• Bake in center rack of preheated 325° oven for 25 - 28 minutes. (Check at 25 minutes.)
• For most even baking, bake one pan at a time.
• Cupcakes will start to brown on the edges when they are ready.
• Remove from oven and place on wire racks to cool.
• While still hot, gently loosen cupcakes edges from pan with a sharp knife if needed.
• Cool cupcakes completely before frosting.

Chocolate Buttercream Frosting

• In large mixing bowl or stand mixer, stir together sifted cocoa powder, 1 1/2 cups powdered sugar and salt.
• Stir in hot water and vanilla, scraping bowl afterwards.
• Add butter and remaining powdered sugar.
• Using an electric hand mixer or stand mixer with paddle, beat frosting at medium high speed for 1-2 minutes, stopping halfway through beating to scrape down bottom and sides of bowl.
• If frosting is the right consistency, decorate cupcakes.
• If too thick or stiff, beat in more hot water, a teaspoon at a time.
• If frosting is too thin, beat in more powdered sugar, 1/4 cup at a time.

You may also like: Carrot Cake Cupcakes w/Vanilla Bean Frosting

The post King Arthur Best Birthday Cupcakes appeared first on Through Her Looking Glass.

Crispy, cheesy and oh so addictive! Bacon Wrapped Stuffed Jalapeños are the most coveted game day appetizer on the planet. Fresh jalapeños are stuffed with a cream cheese cheddar mixture, then wrapped with bacon. Baked to smoky perfection, these are unforgettably delicious and spicy poppers. You can’t stop at one!

You’ll love these bacon wrapped jalapeño poppers! I recently tried making them at home for the first time.

It won’t be my last, they were such a hit! (They also happen to be Keto friendly, low carb and gluten free! So hip hip hurray!)

Slice fresh jalapeños in half lengthwise and be sure to remove all seeds and membranes. (A grapefruit spoon or grapefruit knife works great for this.) The capsaicin (what makes peppers hot!) is located in the seeds and membranes.

If you don’t care for spicy heat, try stuffing red and orange sweet mini-peppers. Or stuff a mixture of jalapeño and sweet red and yellow mini-peppers for a smorgasbord sure to please every palate!

The cheesy filling mixture is so easy to whip up. Mix softened cream cheese with shredded cheddar or monterey jack, seasonings, chopped green onion and fresh minced garlic.

Pre-cook bacon until just soft, so it wraps easily around the stuffed jalapeños. Nine minutes at 375° worked nicely for me.

Wrap stuffed jalapeño with the lightly pre-cooked bacon, tucking ends underneath and securing tightly with a toothpick. Bake for 20 minutes at 425° or until golden brown. For milder flavor, bake for 45-50 minutes at 350°. Broil a minute or two at the end if the bacon needs crisping, but watch closely!

Or grill these outside (use a grill mat) for 18 – 20 minutes, flipping partway through baking. Enjoy!

Tips for making Bacon Wrapped Stuffed Jalapeños:

• Look for uniform 3-4″ jalapeño peppers so the poppers cook evenly.
• Use gloves when working with jalapeños to slice and remove seeds and membranes. (Jalapeños can easily burn your fingers depending on the heat factor.  And whatever you do, don’t touch your eyes, nose or mouth!)
• Use a grapefruit spoon or grapefruit knife to easily remove seeds and membranes.
• Line baking sheet with parchment paper or foil for easy clean up. Or spray pan with cooking spray.
• You can freeze bacon-wrapped stuffed jalapeños ahead of time. Wrap stuffed peppers with partially cooked bacon. Don’t bake, but freeze individually on a sheet ’til frozen, then transfer to a ziploc bag (air removed) for later use. Poppers will keep this way for several months tightly sealed in the freezer.
• If you can’t handle the heat, but like the idea of jalapeño poppers, try a mix of mini sweet peppers instead. Or make a mixed tray of jalapeño and mini sweet peppers for all to enjoy.
• Pre-cook bacon in the oven, until just softened, 9 mins. at 375°.
• Bake poppers at 350° for 45 – 50 minutes for a milder, smoky flavor or at 425° for 20 minutes for bolder flavor. Broil if needed for a minute at the end to crisp them up, but watch closely.
• If grilling outside, grill for 18-20 minutes, using a grill mat to reduce flare ups. Cook upside down first, then flip after 5-7 minutes.
• Try stuffing with filling, wrapping in pre-cooked bacon and freezing for about ten minutes before baking. This helps cheesy  mixture to stay inside the jalapeños while baking.
• If you don’t have bacon on hand, try sprinkling real bacon bits on top!

Other jalapeño recipes you may enjoy: Jalapeño Popper Chicken Dip, Cheesy Jalapeño Bacon Steak Fries and Strawberry Jalapeno Salsa.

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Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!)

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 16 poppers

Ingredients

• 1, 8 oz. brick softened cream cheese (not whipped or spreadable cream cheese, and not Neufchâtel cream cheese)
• 3/4 cup shredded sharp cheddar OR shredded Monterey Jack cheese
• 1 clove minced garlic or more
• 1 green onion green and white parts diced small
• 8 washed fresh Jalapeño peppers (or 8 - 10 mini red and yellow peppers, or a mixture of both)
• 16 slices bacon not thick cut or real bacon bits

Instructions

• Line baking sheet with foil or parchment paper.
• Pre-bake sliced bacon on the baking sheet in the oven at 375° for 9 minutes. (Should still be soft and pliable.) Set aside to cool.
• Mix cream cheese in mixing bowl until smooth and creamy with no lumps. (An electric hand mixer works great for this.)
• Stir salt and pepper, shredded cheese, fresh minced garlic and diced green onion into cream cheese until thoroughly combined.
• Set aside cheese mixture.
• Slice clean jalapeño peppers (or sweet mini-peppers) in half length-wise. (A good sharp knife is helpful!)
• Remove jalapeño seeds and membranes and discard. (A small melon baller, grapefruit spoon or grapefruit knife works well for this.)
• Stuff each pepper half with cream cheese mixture.
• Wrap each stuffed pepper half with one slice of pre-cooked bacon and secure with a wooden toothpick.
• Place cheese stuffed, bacon wrapped jalapeños on a parchment or foil lined baking sheet.
• Optional: At this point you may freeze stuffed peppers for ten minutes or so, to help contain the cheese while baking!
• TO BAKE: Bake for 45-50 minutes at 350° for milder flavor, or 20 - 25 minutes at 425° for bolder flavor.
• If needed, broil for a minute or two at the end to crisp up the bacon. (WATCH CLOSELY!)
• TO GRILL: Grill for 20 minutes, using a grill mat to reduce flareups. Start with the poppers upside down first, then flip right side up 5-6 minutes into grilling. Then grill 10 minutes or more until bacon is crisp.)

You may also like: Original Chipotle Guacamole

The post Scrumptious Bacon Wrapped Stuffed Jalapeños (Keto, Low Carb & Gluten-Free!) appeared first on Through Her Looking Glass.

Lemony Garlic Roasted Asparagus: You’ll love this zippy new twist on asparagus. Fresh asparagus is oven-roasted ’til tender, basted with olive oil, garlic, fresh lemons slices and lemon zest. This gourmet side dish comes together quickly with minimal effort. Perfection for Easter or anytime!

Mother Nature has been such a tease this winter. Yesterday winter was back in full force and the thermometer registered 21° first thing, but this coming weekend looks like it will be in the sixties. Last week we had a few blissfully warm days with sunshine and so we all got our hopes up of course. As if spring had finally arrived. Ha ha, the joke’s on us.

If you live in New England, you know the saga. And spring doesn’t have a thing to do with a date on the calendar around here. There is no coercing. She comes when she’s good and ready and not a milli-second earlier.

So when I think spring, I think Easter. And when I think Easter, I naturally think Easter ham and that leads to the asparagus that is always serve alongside it.

Then at the grocery store the other day, the asparagus was practically whispering to me across the aisle in the produce section. I had to get some because it looked so good. The spears were bright green and firm. The ends of the stalks weren’t white, but green. The tips were firm, not mushy, and had a slightly purplish hue. The stalks weren’t super thin or thick, kind of medium, so I guessed they’d be tender. (I was right!)

True confession: I ate more than half this pan of roasted asparagus all by myself. I wasn’t necessarily opposed to sharing, it’s just that it was lunch time and no one else was home.

While photographing it, the aroma wafted up. SO TEMPTING. That fresh garlic and lemon zest together with the roasted asparagus and sea salt is truly an amazing combination. It also made for a wonderful lunch! (Lucky me.)

Asparagus Tips:

• Buy asparagus that’s bright green with medium circumference spears. ( The bigger spears tend to be tougher.)
• The best months to buy asparagus are March through May.
• Choose firm tips with a slightly purplish tint.
• Trim the tough ends off, up to an inch or two if needed.
• Some people peel the end of each asparagus spear with a vegetable peeler to make it more tender, but that takes some extra prep time.
• Storage tip: trim the ends, then secure the bunch together with a rubber band. Store upright in a mason jar or tupperware container in the refrigerator with an inch or so of water at the bottom. This can keep it fresh for several days or even up to a week if you’re lucky.

This Lemony Garlic Roasted Asparagus was so easy to make. Wash and trim the asparagus, then lay it out on a parchment lined baking sheet.  Separately, in a small bowl, whisk together the fresh lemon juice and zest, extra virgin olive oil and fresh minced garlic. Baste the asparagus, using all the marinade.

Generously sprinkle the asparagus with sea salt and freshly ground pepper. Garnish with fresh lemon slices tucked through out. Roast at 425° in the upper half of your oven for about ten minutes. Transfer to a warmed serving dish and serve hot alongside a main dish.

Other asparagus dishes you may also like: Asparagus Stuffed Chicken Breasts, Easy Cheesy Asparagus, and Asparagus Orange Spinach Salad with Basil Lemon Vinaigrette. 

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Lemon Garlic Roasted Asparagus

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 8 servings

Ingredients

• 2 pounds fresh asparagus washed and trimmed
• 1/4 cup extra virgin olive oil
• 2 medium sized lemons one zested and juiced, the other cut in thin rounds
• 2 garlic cloves minced
• sea salt
• freshly ground black pepper

Instructions

• Preheat oven to 425°.
• Place trimmed and washed asparagus on a parchment lined baking sheet.
• Separately, in a small bowl, whisk together olive oil, juice from one lemon, lemon zest and minced garlic.
• Brush the olive oil and lemon mixture on the asparagus to coat, turning the spears so they are entirely covered.
• Sprinkle liberally with sea salt and freshly ground pepper.
• Arrange the lemon rounds among the asparagus.
• Bake on a baking rack in the upper half of a 425° oven for 8-10 minutes, or until asparagus is easily pierced by a sharp knife and just beginning to turn golden.
• Transfer to a warmed serving platter. Pour extra pan juices and marinade on top, and serve immediately while hot.

Notes

If you don't have fresh lemons on hand, use 2 tablespoons bottled lemon juice instead.

You may also like: Brown Butter Almond Green Beans

The post Lemony Garlic Roasted Asparagus 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.

This keto-friendly Cream of Broccoli Soup Recipe is perfect if you’re looking for a rich and creamy low-carb broccoli soup that’s easy to make with just a few ingredients on hand. It incorporates frozen chopped broccoli, so no chopping necessary! Cream cheese and heavy cream make it the creamiest broccoli soup ever.

I sampled this soup for the first time when our son Jonathan was born over twenty years ago. A kind friend (also a great cook!) brought it over for dinner, and we’ve been in love with this soup ever since.

This Cream of Broccoli Soup Recipe also fits perfectly into a keto diet. If you’re unfamiliar with the keto diet, it relies heavily on good fats, minimal protein and low carbs daily.

(Good fats on the keto diet are considered to be saturated fats, monounsaturated fats, natural trans fats and natural polyunsaturated fats. More info. here!) So this broccoli soup is naturally a tasty, filling and nutritious option that fits the bill.

Use an immersion blender if you have one

So last week I finally jumped on the band wagon and picked up an immersion blender. Do you have one of these kitchen wonders yet? It’s so much fun, makes quick work of blending and emulsifying, and it wasn’t very expensive.

I found my heavy duty immersion blender on Amazon with excellent ratings and it’s lived up to my every expectation.

So far I’ve used it to make homemade mayonnaise (with avocado oil!), homemade ranch dressing, French toast, a creamy bacon cauliflower cheese soup and this Cream of Broccoli Soup. An immersion blender is a great invention and I only wish I hadn’t waited so long to get one.

(You can also easily make this soup with a regular countertop blender too.)

Directions to make this keto-friendly Cream of Broccoli Soup Recipe are so simple.

Chop up your green onions and sauté them in a bit of butter.

• Add cubed cream cheese and heavy cream (or half and half).
• Stir over low heat until cream cheese is completely melted.
• Stir in chicken broth and add half of chopped broccoli.
• Process soup until creamy, with an immersion blender or a countertop blender.
• Add remaining chopped broccoli.
• Stir in seasonings.
• Cook on low until broccoli is tender.

Serve hot and garnish with toasted almonds if desired. That’s all for now, folks!!!

Tips for Making Cream of Broccoli Soup:

• Start with your cream cheese at room temperature rather than straight from the refrigerator. It will melt easier at room temperature.
• Thaw the broccoli ahead of time.
• Use chopped frozen broccoli to save yourself a lot of chopping work!
• Use an immersion blender or process in a countertop blender.
• If you prefer a smoother soup, process soup with all broccoli added.
• Cook over low heat just until broccoli is tender.
• Absolutely do not boil! (The soup will separate and the texture will be ruined.) Always keep this soup on low or medium low heat just to be safe.

Other broccoli recipes you may enjoy: Broccoli Bacon Salad, Cheesy Broccoli Rice and Beef and Broccoli Recipe .

Print

Keto Cream of Broccoli Soup Recipe

Ingredients

• 1 cup chopped green onion
• 4 tablespoons butter
• 32 ounces cream cheese at room temperature
• 4 cups half and half or heavy cream
• 4 cups organic sugar-free chicken broth
• 6 10 ounce boxes frozen, chopped broccoli, thawed
• 2 teaspoons lemon juice
• 2 teaspoons salt
• 1 teaspoon freshly ground pepper
• optional: toasted slivered almonds for garnish

Instructions

• Keep in mind that during this whole process you don't want the soup to boil. (This can cause it to separate and ruin the texture.)
• Saute onions in butter in a large saucepan or Dutch oven.
• Cube cream cheese.
• Add cubed cream cheese and heavy cream or half and half to green onions.
• Stir over low heat until the cream cheese is melted.
• Stir in chicken broth.
• Add half of the chopped broccoli.
• Process soup with an immersion blender or in a countertop blender until smooth.
• Stir in lemon juice and seasonings.
• Add remaining chopped broccoli.
• Cook over low heat until frozen broccoli is tender.
• Garnish each bowl with toasted almonds and fresh herbs if desired.

You may also like this soup : Simon Pearce Vermont Cheddar Cheese Soup

The post Keto-Friendly Cream of Broccoli Soup Recipe appeared first on Through Her Looking Glass.

Carrot Cake Cupcakes w/Vanilla Bean Cream Cheese Frosting: tender, carrot cake cupcakes with delicate, light texture. Luscious cream cheese icing with vanilla bean flecks. Out of this world good combo! Your favorite, moist and delicious carrot cake in cupcake form! Nice for Easter or any special occasion.

Well I’ve mentioned the weather a good bit here lately because it’s been so crazy. A few years ago we got all excited when the calendar announced spring, then we waited and waited for Mother Nature to concur. Then on April Fool’s Day, she had one more funny up her sleeve and we woke up to a foot of heavy snow.

It wasn’t all bad. The weekend storm afforded me a peaceful day indoors to bake and photograph these delicious Carrot Cake Cupcakes w/Vanilla Bean Cream Cheese Frosting for Jon’s upcoming birthday. I have a dear friend who makes this recipe as a 9 X 13 cake and it’s requested everywhere she goes.

So I thought I’d try my hand tweaking it into cupcakes this time. The nice thing about cupcakes is they bake so quickly – these took just 18-20 minutes. Cupcakes also pack great in lunches, and who doesn’t like their own self-contained little bakery treat?

So even though it snowed all through the night that Friday and Saturday too, Sunday morning dawned bright and sunny. The temps were in the mid-50’s. After church and a leisurely lunch, we flew the coop to the coast. If I could choose, I’d be at the water 24-7.

We meandered along the wooden boardwalk by the ocean in Newburyport, MA, dodging the occasional snow clump. Then we walked the brick-cobbled streets, exploring beautiful New England architecture, big old homes overlooking the water, some with widow’s walks. Had a dog at the famous Richland’s, where hotdogs have been 25¢ for decades.

The wind was still whistling a bit, so we tailgated for the cupcakes. Even then we had trouble keeping the candles lit.

It was a quiet, peaceful and cozy 47th birthday celebration for Jon, especially since we were in the process of moving to a new home in just a few weeks. Nice to get a break from packing boxes.

The key to the texture of these cupcakes is the very finely grated carrots. While the grated carrots give wonderful flavor and moisture, it’s not like you’re chomping on carrot chunks. In fact, the texture is light and delicate, and you might not even guess the carrots are in there.

I hope you love these scrumptious Carrot Cake Cupcakes as much as we do. While the cupcakes are temptingly delicious, it’s the vanilla bean specked cream cheese frosting that’s the icing on the cake. (Pun intended.)

It’s best to start with room temperature cream cheese and butter. With an electric hand mixer, whip together both the cream cheese and butter until it’s light and fluffy and there are no lumps.

Then slowly incorporate the powdered sugar in. Finally, stir in the vanilla bean paste. Frost with a butter knife or spreader. Or use a pastry bag and pipe the cream cheese frosting on like I did. (I used jumbo Wilton star tip size 1 M, FYI.) Enjoy!

Print

Carrot Cake Cupcakes w/Vanilla Bean Cream Cheese Frosting

Course Dessert

Prep Time 20 minutes minutes

Cook Time 18 minutes minutes

Total Time 38 minutes minutes

Ingredients

Cupcakes:

• 2 1/4 cups cake flour
• 2 cups granulated sugar
• 1 teaspoon baking powder
• 1 heaping teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• 3 cups finely grated carrot
• 1 cup liquid coconut oil or vegetable oil
• 4 eggs

Vanilla Bean Cream Cheese Frosting:

• softened 8 oz. package cream cheese
• 1/2 cup butter softened
• 4 1/2 cups powdered sugar
• 2 teaspoons vanilla bean paste
• Optional: 1 cup chopped walnuts or pecans for sprinkling on cupcakes

Instructions

Cupcakes:

• Preheat oven to 325°.
• In medium mixing bowl, stir together cake flour, granulated sugar, baking powder, baking soda, cinnamon and salt.
• Add in carrot, oil and eggs.
• Mix by hand until moistened,
• Using an electric hand mixer, beat on medium speed for exactly two minutes.
• Line muffin cups with paper or foil liners.
• Fill muffin cups almost 2/3 full. (This recipe makes 2 1/2 dozen (30) cupcakes.)
• Place muffin pans on middle oven rack(s) and bake for 18-20 minutes or until cake tester comes out clean.
• Cool completely, then frost with Cream Cheese Frosting.

Cream Cheese Frosting

• Beat softened cream cheese and butter together until fluffy.
• Slowly beat in 4 1/2 cups powdered sugar until smooth.
• Stir in vanilla bean paste.
• Frost cupcakes, then garnish with chopped nuts if desired.

Notes

Substitute two teaspoons pure vanilla extract if you don't have vanilla bean paste.
Substitute 2 cups of all purpose flour instead of 2 1/4 cups cake flour if you don't have cake flour.
I used a pastry bag and jumbo Wilton star tip 1M to frost these cupcakes.

You may also like: Brick Street Chocolate Cupcakes

The post Carrot Cake Cupcakes w/Vanilla Bean Cream Cheese Frosting 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.