Savor the Flavour http://www.savortheflavour.com Discover Something Delicious Fri, 23 Feb 2018 18:55:31 +0000 en-US hourly 1 https://wordpress.org/?v=4.9.4 https://i1.wp.com/www.savortheflavour.com/wp-content/uploads/2017/07/cropped-S-for-Savor-the-Flavour-Bebas.jpg?fit=32%2C32 Savor the Flavour http://www.savortheflavour.com 32 32 130926763 No Bake Citrus Granola Bars http://www.savortheflavour.com/no-bake-citrus-granola-bars/ http://www.savortheflavour.com/no-bake-citrus-granola-bars/#respond Fri, 23 Feb 2018 16:38:15 +0000 http://www.savortheflavour.com/?p=3827 No Bake Citrus Granola Bars: easy, healthy granola bars that are packed with protein to give you energy! Oatmeal, peanuts, dried fruit, and a hint of orange makes these chewy, gluten free bars a tempting snack. Feel free to change them up to your tastes! | www.savortheflavour.com #protein #snacks #granola #energybar #glutenfree

Granola bars are a classic snack food.  My girls and I love these no bake granola bars because they are so versatile.  You can eat them for breakfast, lunch, or an afternoon snack.  When you make your own, you know exactly what ingredients are in there.  Since you didn’t add any high fructose corn syrup… Read More No Bake Citrus Granola Bars

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No Bake Citrus Granola Bars: easy, healthy granola bars that are packed with protein to give you energy! Oatmeal, peanuts, dried fruit, and a hint of orange makes these chewy, gluten free bars a tempting snack. Feel free to change them up to your tastes! | www.savortheflavour.com #protein #snacks #granola #energybar #glutenfree

Granola bars are a classic snack food.  My girls and I love these no bake granola bars because they are so versatile.  You can eat them for breakfast, lunch, or an afternoon snack.  When you make your own, you know exactly what ingredients are in there.  Since you didn’t add any high fructose corn syrup or preservatives into the mix, they are much healthier for you.

Another great reason to make your own granola bars is you can customize them.  All you need is a basic understanding of what goes into a granola bar.  I’ve broken it down to 6 categories: base, dried fruits, nuts and seeds, binder, sweeteners, and spices.  Pick and choose what ingredients you want in each category.

Are you feeling super healthy?  Are you craving anything citrusy?  Do you want a lot of nuts and seeds in there?  These no bake citrus granola bars have a delightful orange flavor from the orange juice and orange zest.  I like to serve this to my girls as an afternoon snack with a glass of water.  Be creative.  Have fun making a batch of granola bars that are what you exactly want.

Love this recipe?  Check out these other delicious snack recipes!

 

Lemon Zest Roasted Chickpeas (a crunchy snack that’s high in protein, fiber, and iron)

Holiday Spiced Nuts (a sweet and spicy combo of roasted nuts)

Boiled Peanuts (an overnight method for this classic Southern snack)

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No Bake Citrus Granola Bars

No bake citrus granola bars are an easy, healthy snack that’s packed with protein to give you energy!  Oatmeal, peanuts, dried fruit, and a hint of orange makes these chewy, gluten free bars a tempting snack.  Feel free to change them up to your tastes.

  • Author: Brooke
  • Prep Time: 20 minutes
  • Total Time: 2 hours 20 minutes (including chilling time)
  • Yield: 12 bars

Ingredients

Base

  • 2 cups quick oats (160g)

Dried Fruit

  • 1 cup raisins (150g)
  • 1/2 cup sweetened dried cranberries (60g)

Nuts and Seeds

  • 1 cup roasted peanuts, crushed lightly (150g)
  • 1/2 cup sweetened dried coconut, shredded (38g)
  • 1/4 cup ground flax seed (26g)

Extra Add Ins

  • Zest of one medium orange, such as Minneola

Binder

  • scant 1/2 cup liquid coconut oil (100g)
  • scant 1/2 cup liquid honey (150g)

Sweeteners

  • 2/3 cup brown sugar, packed (150g)
  • 1 tablespoon orange juice

Spices

  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/8 teaspoon nutmeg
  • 1/8 teaspoon salt (optional)

Instructions

  1. Line the base and sides of a 9 by 9-inch pan with a sheet of parchment paper.
  2. Crush the peanuts by placing 1/3 cup of them in a sandwich bag.  Lightly bang with a rolling pin until the peanuts are the size you want.  Repeat the process until all the peanuts are crushed.
  3. In a large bowl, mix together all the dry ingredients.
  4. In a medium sized bowl, mix the wet ingredients together, then pour into the dry ingredient bowl.  If the coconut oil has solidified, warm it up in the microwave to turn into a liquid.  Thoroughly mix all the ingredients together with a large spoon.
  5. Dump the granola mixture into the prepared pan.  Press the mixture into the pan using your fingers and the bottom of a glass to really compact it.
  6. Cover with foil and place in the fridge for at least two hours so the bars can harden.
  7. Lift the granola bars out of the pan and cut the square of granola in half with a sharp knife.  Cut each half into 1 1/4 inch bars.
  8. Store the bars in the fridge.  Enjoy them as a snack or a dessert replacement.

Notes

  • These bars are best stored in the fridge, since they soften quickly.  If you plan on taking them in your lunch, wrap it in plastic wrap or put in a snack-sized Ziploc bag.

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Pigs in a Blanket Rolls http://www.savortheflavour.com/pigs-in-a-blanket-rolls/ http://www.savortheflavour.com/pigs-in-a-blanket-rolls/#respond Fri, 23 Feb 2018 13:27:19 +0000 http://www.savortheflavour.com/?p=3816 Pigs in a Blanket Rolls: easy pigs in a blanket with smoked sausage and homemade bread dough instead of Pillsbury crescent rolls. These healthier appetizers are perfect for kids and adults alike! | www.savortheflavour.com #pigsinablanket #appetizer #sausage #recipe

Are pigs in a blanket one of the first appetizers to disappear on a party buffet?  The classic combination of bread and sausage is definitely a favorite in our family!  This recipe has a cutesy twist on the popular crescent roll and little smoky sausage combination, which makes them even more fun. To make this… Read More Pigs in a Blanket Rolls

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Pigs in a Blanket Rolls: easy pigs in a blanket with smoked sausage and homemade bread dough instead of Pillsbury crescent rolls. These healthier appetizers are perfect for kids and adults alike! | www.savortheflavour.com #pigsinablanket #appetizer #sausage #recipe

Are pigs in a blanket one of the first appetizers to disappear on a party buffet?  The classic combination of bread and sausage is definitely a favorite in our family!  This recipe has a cutesy twist on the popular crescent roll and little smoky sausage combination, which makes them even more fun.

To make this a little healthier, I’ve used homemade bread dough instead of the canned crescent rolls.  Homemade tastes better than store-bought, and doesn’t have preservatives and other icky stuff in it.  The dough is pretty easy to mix up, and can be made in a stand mixer too.

If you have any leftover pigs in a blanket, keep them in your fridge and warm them up before serving.  You’ll chuckle when you open the fridge and see rows of little piggies looking at you!

Want a second helping?  Check out these other great appetizer recipes.

Woodland Hedgehog Cheese Ball (super-cute onion flavored appetizer)

Easy Baked Jalapeno Poppers with Sriracha Mayo Dip (crowd-pleaser that can be spicy or mild)

Dill Pickle Dip (10 minute prep!)

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Pigs in a Blanket Rolls

Pigs in a blanket rolls are easy to make and use smoked sausage and homemade bread dough instead of Pillsbury crescent rolls.  These healthier appetizers are perfect for kids and adults alike!

  • Author: Emma
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 2 hours 35 minutes
  • Yield: 11 rolls

Ingredients

For the Dough

  • 4 1/2 cups bread flour (500g)
  • 2 teaspoons fine salt (10g)
  • 3 teaspoons fast-action yeast (10g)
  • 1 tablespoon granulated sugar (15g)
  • 4 tablespoons unsalted butter, softened (60g)
  • 1 large egg
  • 1 1/4 cups whole milk (300 ml)

For the Filling & Decoration

  • 2 pre-cooked smoked sausages
  • 1 large egg, beaten
  • 22 black peppercorns
  • Several wooden toothpicks

Instructions

Making & Proving the Dough (25 minutes + 1 hour proving)

  1. Warm the milk to 115 F in a small saucepan or in the microwave.  If you’re using the microwave, poke a small wooden spoon or wooden skewer into the milk to break the surface tension and prevent it from exploding.
  2. Pour the flour into a large mixing bowl and add the salt and yeast on opposite sides of the bowl, stirring in each one with your hand.  Mix in the sugar.
  3. Dump in the softened butter, one egg, and half of the milk.  Stir the mixture with your hand to start bringing the dough together.  Gradually trickle in the milk as you mix until a soft, sticky dough has formed and all the flour is picked up from the bowl.  You may not need all the milk.
  4. Turn out the dough onto a floured surface and knead for about 10 minutes, until the dough passes the windowpane test and has a glossy sheen on its surface.  Test the dough by grasping a lump of dough between the thumb and forefinger of each hand and stretching it. If it stretches until it’s translucent, the dough is well kneaded; if not, knead for a minute longer and check again.
  5. Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap.  Let the dough prove until at least doubled in size, about 1 hour.

Shaping & Proving the Rolls (40 minutes + a little proving time)

  1. Lightly dust a 11 by 17-inch rimmed cookie sheet with flour.
  2. Slice the sausages into 11 pieces, each about 1 1/2 inches long.  Beat one egg in a small bowl.
  3. Punch down the dough all over to knock out excess air, then divide it into 12 equal pieces using a kitchen scale for accuracy.  The twelfth piece is for the ears, noses, and tails of the pigs.
  4. To shape the rolls, roll out a blob of dough into a circle.  Brush a piece of sausage with beaten egg to help it stick to the dough, and place it in the middle of the dough circle.  Bring up the edges of the dough around the sausage and pinch the ends together to seal.  Place the roll seam side down on the prepared cookie sheet, spacing them a few inches apart.
  5. Brush the rolls with beaten egg.  Roll out the remaining dough and use a small, sharp cookie cutter to cut circular noses for the pigs.  Brush them with egg and stick them on the pigs.  Use a toothpick to make the nostrils.
  6. Snip little pieces of dough to make ears and a tail for each pig.  Brush them with egg wash and stick them on the pigs, using small pieces of wooden toothpick to hold them in place if needed.  Put on the peppercorn eyes.
  7. Let the pigs prove until the dough springs back quickly when gently pressed with a fingertip and the rolls have noticeably increased in size.  The rolls need about 30-45 minutes total of proving time.  Go by the look and feel of the rolls, not by time.
  8. About 10 minutes before the pigs are done proving, preheat the oven to 400 F.

Baking the Pigs (20 minutes)

  1. Bake the pigs at 400 F for 15 minutes, then lower the temperature to 375 and bake for 5-10 minutes more, until the pigs are a rich golden brown and have an internal temperature of about 200 F.  After 10 minutes, check the rolls and cover any dark spots, like the ears, with aluminum foil.
  2. Let the pigs cool on a wire rack, then serve warm.  Store leftover rolls in the fridge and reheat before serving.

Notes

  • If you aren’t planning on eating these within 24 hours, place any extras in the freezer.

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Roasted Cabbage Wedges with Lemon Garlic Butter http://www.savortheflavour.com/roasted-cabbage-wedges-lemon-garlic-butter/ http://www.savortheflavour.com/roasted-cabbage-wedges-lemon-garlic-butter/#respond Fri, 23 Feb 2018 01:18:22 +0000 http://www.savortheflavour.com/?p=3805 Roasted Cabbage Wedges with Lemon Garlic Butter: an easy, healthy side dish that you can serve with a low carb dinner. Simply use fresh green cabbage, garlic, lemon, and butter. Enjoy the health benefits of this quick vegetarian recipe that can be roasted in the oven on one tray. | www.savortheflavour.com #cabbage #irish #stpatricksdayfood #vegetarian #lowcarb

Are you looking for an easy vegetable side dish?  Roasted cabbage wedges served with lemon garlic butter is a terrific choice.  Cabbage is a vegetable that we all need to eat more of, but a lot of people don’t like it boiled.  What’s the solution?  Roasting it!  When cabbage is roasted, it becomes sweeter and… Read More Roasted Cabbage Wedges with Lemon Garlic Butter

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Roasted Cabbage Wedges with Lemon Garlic Butter: an easy, healthy side dish that you can serve with a low carb dinner. Simply use fresh green cabbage, garlic, lemon, and butter. Enjoy the health benefits of this quick vegetarian recipe that can be roasted in the oven on one tray. | www.savortheflavour.com #cabbage #irish #stpatricksdayfood #vegetarian #lowcarb

Are you looking for an easy vegetable side dish?  Roasted cabbage wedges served with lemon garlic butter is a terrific choice.  Cabbage is a vegetable that we all need to eat more of, but a lot of people don’t like it boiled.  What’s the solution?  Roasting it!  When cabbage is roasted, it becomes sweeter and takes on a slightly nutty taste.  Just brush on some olive oil and sprinkle on a bit of salt and pepper, and let your oven do the work.

Now, you can eat roasted cabbage plain or with a sauce, dressing or flavored butter drizzled on top.  For this recipe, I chose to mince up some garlic, and let it cook in butter until they both turned a golden brown.  Next, add a splash of lemon juice.  Brush it on and the humble cabbage wedge has just been elevated to an elegant side.  Serve this warm alongside traditional Dublin coddle and you’ll have an Irish supper anyone would be thrilled to eat.

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Roasted Cabbage Wedges with Lemon Garlic Butter

Roasted cabbage wedges are an easy healthy side dish you can serve for a low carb dinner.  Simply use fresh green cabbage, garlic, lemon and butter.   Enjoy the health benefits of this quick vegetarian recipe that can be roasted in the oven on one tray.

  • Author: Brooke
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

For the Roasted Cabbage

  • 1 medium green cabbage
  • 2 tablespoons olive oil
  • sprinkle of salt and pepper

For the Lemon Garlic Butter

  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic (about 4 cloves)
  • 1 tablespoon freshly squeezed lemon juice
  • sprinkle of salt and pepper

Instructions

Roasting the Cabbage

  1. Preheat the oven to 400 F.  Line a large cookie sheet with foil.
  2. Take off the outer leaves from the green cabbage.  Using a large knife, cut the cabbage in 8 pieces by cutting it in half, then in quarters, etc.  Leave the stem and core on, as it helps the cabbage hold its shape.
  3. Place the cabbage on the foil-lined cookie sheet.  Brush both sides with olive oil and sprinkle with salt and black pepper.
  4. Roast in the oven for 15 minutes, then carefully turn with a flipper and roast for another 15 minutes or until slightly brown around the edges.

Making the Lemon Garlic Brown Butter

  1. While the cabbage is roasting, mince the four cloves of garlic.
  2. Melt 4 tablespoons of unsalted butter in a small saucepan over medium high heat.
  3. Add in the garlic.  Constantly stir with a wooden spoon until the butter and garlic turns a golden  brown.
  4. Remove from the heat and pour the browned butter and garlic into a small bowl.
  5. Stir in the freshly squeezed lemon juice and add a sprinkle of salt and pepper.  Stir again and adjust seasonings to taste.
  6. When the roasted cabbage is ready to serve, brush the lemon garlic butter onto each cabbage wedge.
  7. Serve warm with a bowl of Dublin coddle and boxty bread.

Notes

  • If you need to speed up the cooking time for the cabbage, increase the oven to 450 F.  Cooking time will be 10 minutes per side.

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Traditional Dublin Coddle http://www.savortheflavour.com/traditional-dublin-coddle/ http://www.savortheflavour.com/traditional-dublin-coddle/#respond Thu, 22 Feb 2018 22:50:24 +0000 http://www.savortheflavour.com/?p=3791 Traditional Dublin Coddle: an authentic Irish meal that you can serve your family for dinner tonight or on St. Patrick’s Day. Onion, bacon, pork sausage, and potatoes coddle in the oven to create a delicious stew to serve with boxty bread. | www.savortheflavour.com #onepot #irish #stpatricksday #dinner #bacon

Dublin coddle is an Irish comfort food that you can proudly serve your family.  It was traditionally served for supper on Thursdays in Irish Catholic homes to use up the leftover pork in the fridge.  The Irish housewives would make a up batch of stew earlier in the day and let it coddle, or cook… Read More Traditional Dublin Coddle

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Traditional Dublin Coddle: an authentic Irish meal that you can serve your family for dinner tonight or on St. Patrick’s Day. Onion, bacon, pork sausage, and potatoes coddle in the oven to create a delicious stew to serve with boxty bread. | www.savortheflavour.com #onepot #irish #stpatricksday #dinner #bacon

Dublin coddle is an Irish comfort food that you can proudly serve your family.  It was traditionally served for supper on Thursdays in Irish Catholic homes to use up the leftover pork in the fridge.  The Irish housewives would make a up batch of stew earlier in the day and let it coddle, or cook slowly, in the oven for hours.

My version of Dublin coddle using a faster cooking technique, but like the original, it’s a one pot meal.

Never tried this authentic Irish dish?  I encourage you to give it a try.  If you like bacon, pork sausage, and potatoes, you’ll love it!  Plus, it uses common ingredients like yellow onions, fresh parsley, black pepper, and beef broth.

If you’re watching your sodium, get the no-sodium beef broth.   You won’t have to add any salt to the stew because the bacon and the pork sausage will provide enough saltiness.  Serve the Dublin coddle along side a freshly baked loaf of boxty bread.  Cut off a farl, break of a chunk, and dip it in your stew to soak up the broth.  Heavenly!

Hungry for more?  Check out these great recipes.

Leftover Ham and Bean Soup (a freezer friendly, nutrient-packed meal)

Dill Pickle Soup (tangy and delicious!)

Irish Boxty Bread (hearty, no-yeast potato bread)

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Traditional Dublin Coddle

Traditional Dublin coddle is an authentic Irish meal that you can serve your family for dinner tonight or on St. Patrick’s Day.   Layer slices of onion, bacon, pork sausage, and potatoes in a Dutch oven and let it coddle in the oven.  Serve this with traditional soda bread or boxty bread and this easy budget dinner will be a hit at home or at a party.

  • Author: Brooke
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

Ingredients

  • 4 cups low-sodium beef broth
  • 1 pound thick bacon
  • 1 pound pork sausage, such as bratwurst
  • 4 large potatoes
  • 3 yellow onions
  • 6 tablespoons fresh parsley, chopped
  • 1/8 teaspoon freshly ground black pepper

Instructions

  1. Fry the bacon in a large oven-proof stew pot and a cast iron frying pan, flipping over the slices with a fork.  Cook until golden brown and crispy.  Drain the bacon on two paper towel-lined plates, blot off the excess grease, and cut into one-inch pieces.  Pour most of the bacon grease out of the stew pot and into a small bowl.  Pour all the bacon grease out of the cast iron fry pan.  Put the bacon grease in the fridge to harden.
  2. Wash and peel 4 large potatoes.  Slice each potato into 1/4 inch slices, then cut the slices in half to get smaller pieces.  A thinner potato cooks faster, so if you’re in a hurry, don’t leave the potatoes in big chunks.
  3. Peel and slice 3 large yellow onions into 1/4 slices.
  4. Pour the 4 cups of beef broth into a saucepan.  Cover with a lid, and bring it to a boil.
  5. In the large oven proof stew pot, brown the outsides of the pork sausage.  Cooking 2-3 minutes per side.  When browned to your liking, transfer to a large cutting board.  Blot off the excess fat and cut into one-inch pieces.
  6. Rinse, blot dry, and coarsely chop 6 tablespoons fresh parsley (roughly two large handfuls).
  7. In the same stew pot, layer the prepared ingredients as follows: onion, bacon, half of the parsley, sausage, potato, rest of the parsley, and black pepper.
  8. Pour the hot beef broth over the stew ingredients in the pot.
  9. Cover the oven-proof stew pot with two layers of foil, or put an oven-proof lid on it.
  10. Cook in the oven for 40 minutes at 450F.  Remove the foil and let it cook for another 20 minutes or until the vegetables are a nice brown color.
  11. Serve warm in a bowl.  Garnish with a sprinkle of freshly chopped parsley and few cracks of black pepper.  Tastes great with boxty bread or Irish soda bread.

Notes

  • If you prefer to cook this at a lower temperature for a longer period of time, try 300 F for 3 to 5 hours.

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No Bake Frozen Grasshopper Pie http://www.savortheflavour.com/no-bake-frozen-grasshopper-pie/ http://www.savortheflavour.com/no-bake-frozen-grasshopper-pie/#respond Thu, 22 Feb 2018 19:41:04 +0000 http://www.savortheflavour.com/?p=3775 No Bake Frozen Grasshopper Pie: a super easy recipe made with an Oreo crust and creamy mint filling. This St. Patrick’s Day mint treat is sure to become a family favorite! | www.savortheflavour.com #stpatricksday #oreo #mint #nobake #frozendessert

This no bake frozen grasshopper pie has been our family-favorite St. Patrick’s Day dessert for a few years now!  It’s super easy to make, and only takes a few ingredients.  In 30 minutes, you’ll have this delicious pie ready to go into the freezer. The only hard part is waiting for this pie to freeze,… Read More No Bake Frozen Grasshopper Pie

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No Bake Frozen Grasshopper Pie: a super easy recipe made with an Oreo crust and creamy mint filling. This St. Patrick’s Day mint treat is sure to become a family favorite! | www.savortheflavour.com #stpatricksday #oreo #mint #nobake #frozendessert

This no bake frozen grasshopper pie has been our family-favorite St. Patrick’s Day dessert for a few years now!  It’s super easy to make, and only takes a few ingredients.  In 30 minutes, you’ll have this delicious pie ready to go into the freezer.

The only hard part is waiting for this pie to freeze, which takes about 20 hours.  I know, it’s a long time, but this pie needs to be fully frozen to get that amazing cheesecake-like texture.  You can eat leftover Oreos while you’re waiting! 

If you love mint and Oreos, you need to make this epic pie.  Your family and friends will want this more than once a year!

Hungry for more?  Check out these recipes to increase your baking skills.

No-Bake Frozen Peppermint Pie (a Christmas twist on grasshopper pie)

How to Make an Oreo Pie Crust (only 2 ingredients)

Easy Homemade Whipped Cream (waaaay better than the canned stuff!)

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No Bake Frozen Grasshopper Pie

This super easy recipe for no bake frozen grasshopper pie is made with an Oreo crust, cream cheese, sweetened condensed milk, and other yummy ingredients.  This St. Patrick’s Day mint treat is sure to become a family favorite!

  • Author: Emma
  • Prep Time: 30 minutes
  • Total Time: 20 hours 30 minutes (including freezing time)
  • Yield: 1 9-inch pie

Ingredients

For the Pie

  • 8 ounces cream cheese, softened
  • 14 ounces sweetened condensed milk
  • 1/3 teaspoon peppermint extract
  • Green food coloring
  • 1 cup heavy whipping cream
  • 1 9-inch homemade Oreo pie crust

For the Decoration

  • 7 mint Oreo cookies
  • 1/4 cup heavy whipping cream
  • 15 mini M&Ms

Instructions

Making the Pie Filling (20 minutes)

  1. In the bowl of a stand mixer, beat the cream cheese until smooth, then scrape down the sides and beat in the sweetened condensed milk until well blended.
  2. Add the peppermint extract and enough green food coloring to color it mint green.  Keep in mind that the color will lighten when the whipped cream is folded into the mixture.
  3. Whip the whipping cream until it is quite firm, but not dry.  Fold the cream into the peppermint mixture until it is well mixed, then pour into the Oreo crust and smooth the top.

Decorating the Pie (10 minutes + 20 hours freezing time)

  1. Take the top cookie off of each Oreo, then slice all the tops and bottoms in half to get 14 mint halves and 14 plain halves.  Arrange the Oreo halves around the edge of the pie in a decorative pattern.  Crush any extra Oreos to make cookie crumbs.
  2. Whip the cream until it holds stiff peaks, then pipe it on the pie to decorate.  Add mini M&Ms and Oreo crumbs if desired.
  3. Freeze for at least 20 hours before serving.  If the pie is hard to slice, let it sit on the counter for 5-10 minutes and use a hot, dry knife to slice it.

Notes

  • To increase the mint flavor, use mint Oreos in the homemade Oreo crust instead of the regular ones.  Make sure they’re not the Double Stuf or thin ones, though!
  • Glass pie plates work well for homemade Oreo crusts.
  • Serve the pie frozen and store the leftovers in the freezer.
  • If you must keep the pie out of the freezer for a long time, put the pie dish in a larger dish filled with ice to help keep it cold.

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Irish Boxty Bread http://www.savortheflavour.com/irish-boxty-bread/ http://www.savortheflavour.com/irish-boxty-bread/#respond Thu, 22 Feb 2018 16:32:23 +0000 http://www.savortheflavour.com/?p=3762 Irish Boxty Bread: an easy, no yeast potato bread ready in just over an hour! It’s a traditional Irish bread that uses leftover mashed potatoes and grated potatoes. Serve it for St. Patrick’s Day breakfast or dinner this year. | www.savortheflavour.com #boxty #irish #stpatricksday #potato #bread

Aren’t potatoes one of the most wonderful vegetables?  They can be used in so many recipes; even bread!  You might think that potato bread always has yeast in it, like this overnight version, but that’s not the case.  You can have potato bread on the table in just over an hour with this Irish boxty… Read More Irish Boxty Bread

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Irish Boxty Bread: an easy, no yeast potato bread ready in just over an hour! It’s a traditional Irish bread that uses leftover mashed potatoes and grated potatoes. Serve it for St. Patrick’s Day breakfast or dinner this year. | www.savortheflavour.com #boxty #irish #stpatricksday #potato #bread

Aren’t potatoes one of the most wonderful vegetables?  They can be used in so many recipes; even bread!  You might think that potato bread always has yeast in it, like this overnight version, but that’s not the case.  You can have potato bread on the table in just over an hour with this Irish boxty bread recipe.

Boxty bread is a classic Irish potato bread that looks very similar to soda bread.  It’s just as easy to make as soda bread, and tastes even better, in my opinion.  (It must be all those potatoes! )  The texture of this bread is quite unique, though, because it contains mashed potatoes and grated potatoes.  I love how the grated potatoes give it a little bit of a hash brown-like texture!

This bread keeps really well on the counter or can be easily frozen.  You might want to try eating some at breakfast or alongside a bowl of this hearty Dublin coddle.  (recipe coming soon!)  I highly recommend that you make this delicious potato bread recipe today!

If you like this recipe, you might like these ones!

 

Overnight Potato Bread (really moist and flavorful yeast bread)

Fluffy Buttermilk Biscuits (ready in 30 minutes!)

Skillet Cornbread (a super easy, slightly sweet cornbread)

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Irish Boxty Bread

Irish boxty bread is an easy, no yeast potato bread ready in just over an hour!  It’s a traditional Irish bread that uses leftover mashed potatoes and grated potatoes.  You’ll want to serve it for St. Patrick’s Day breakfast or dinner this year.

  • Author: Emma
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 1 small loaf

Ingredients

  • 1 cup plain mashed potatoes (200g)
  • 1 2/3 cups all-purpose flour (200g)
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon fine salt
  • 4 tablespoons unsalted butter, melted (55g)
  • about 1/3 cup whole milk (75 ml)
  • 7 ounces peeled and coarsely grated russet potatoes (200g; about 2 medium potatoes)

Instructions

  1. Warm up the mashed potatoes and place them in a medium mixing bowl with the flour, baking powder, salt, and melted butter.  Measure out the milk and set it aside.
  2. Working quickly so the potatoes don’t turn pink, peel and grate the two potatoes.  Squeeze as much liquid as possible out of the grated potato, then stir it into the flour mixture.
  3. Gradually mix in the milk until all the flour is picked up from the bowl and a sticky dough has formed.  Turn out the dough onto a lightly floured surface and gently knead a few times until the mixture is well combined.
  4. Shape the dough into a disc and place on a lightly floured baking stone or a parchment-lined cookie sheet.  Score in a cross shape with a sharp knife, cutting almost all the way through the dough.
  5. Let the boxty bread rest for about 10 minutes on the counter while the oven is preheating to 400 F.
  6. Bake the bread at 400 F for about 40 minutes, until the loaf is a lovely golden brown.  Let the bread cool a little on a wire rack before serving.  Boxty bread tastes best warm and spread with butter.

Notes

  • The four sections of the loaf are called farls.
  • Since it contains a lot of potatoes, this bread is very filling; you won’t need a large piece.

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Leftover Turkey and Cranberry Mini Pies http://www.savortheflavour.com/leftover-turkey-cranberry-mini-pies/ http://www.savortheflavour.com/leftover-turkey-cranberry-mini-pies/#respond Fri, 16 Feb 2018 13:15:19 +0000 http://www.savortheflavour.com/?p=3746 Leftover Turkey and Cranberry Mini Pies: an easy comfort food dinner recipe packed with dark meat turkey, cranberry sauce, potatoes, onion, and creamy gravy. Your family will love having these mini meat pies for dinner tonight! | www.savortheflavour.com #thanksgivingleftovers #turkey #cranberry #meatpie #pastry

Are you looking for a delicious way to use up leftover turkey and cranberry sauce from Thanksgiving or Christmas?  These mini turkey and cranberry pies are perfect for just that.  They’re packed with rich and creamy turkey onion gravy, sliced potatoes, and tangy orange-flavored cranberry sauce.  Golden shortcrust pastry holds everything together to make a… Read More Leftover Turkey and Cranberry Mini Pies

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Leftover Turkey and Cranberry Mini Pies: an easy comfort food dinner recipe packed with dark meat turkey, cranberry sauce, potatoes, onion, and creamy gravy. Your family will love having these mini meat pies for dinner tonight! | www.savortheflavour.com #thanksgivingleftovers #turkey #cranberry #meatpie #pastry

Are you looking for a delicious way to use up leftover turkey and cranberry sauce from Thanksgiving or Christmas?  These mini turkey and cranberry pies are perfect for just that.  They’re packed with rich and creamy turkey onion gravy, sliced potatoes, and tangy orange-flavored cranberry sauce.  Golden shortcrust pastry holds everything together to make a cute little pie!

As soon as you cut through the pastry, you’ll see the delightful layers made by the turkey and onion gravy, potatoes, and cranberry sauce.  Hopefully, you’re getting hungry!  Be patient and let the pies cool before slicing and eating, or the filling won’t be set.  Besides, the pies are really hot when they come out of the oven!

In you’re in a hurry, use leftover gravy instead of the turkey and onion gravy and use store-bought pastry.  I encourage you to make your own pastry if you have time, though, as it will taste a lot better.  If it’s your first time making pastry, check out this recipe with step-by-step photos to walk you through each part.  It’s actually quite easy.  There’s few things more satisfying in baking then biting into a warm pie that you made from scratch.  Your family will love these leftover turkey and cranberry pies!

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Leftover Turkey and Cranberry Mini Pies

These leftover turkey and cranberry mini pies are an easy comfort food dinner recipe packed with dark meat turkey, cranberry sauce, potatoes, onion, and creamy gravy.  Your family will love having these mini meat pies for dinner tonight!

  • Author: Emma
  • Prep Time: 1 hour 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 5 mini pies

Ingredients

For the Pastry

For the Turkey & Onion Gravy

  • 6 tablespoons butter
  • 1 large yellow onion, chopped
  • 1 1/2 tablespoons sherry vinegar
  • 3 tablespoons all-purpose flour
  • 1 1/3 cup whole milk
  • generous 1 cup roasted turkey, chopped (dark meat only) (138g)
  • Salt, to taste
  • Black pepper, to taste
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon dried thyme leaves

For the Filling

  • 1 1/2 cups homemade cranberry sauce, chilled (355 ml)
  • 1.2 pounds red potatoes (550g)

Instructions

Preparing the Filling (45 minutes)

  1. Chop the onion and turkey and measure out the flour, milk, and butter.
  2. Melt 3 tablespoons of butter in a medium frying pan over medium-high heat.  Saute the onions until golden, deglazing the pan with the sherry vinegar.  Spoon the onions into a bowl and set aside.
  3. In the same frying pan, melt the other 3 tablespoons of butter over medium heat.  Add the flour and whisk for a minute to create a roux.  Gradually whisk in the milk and whisk until the gravy is smooth and has thickened.
  4. Stir in the onions, spices, and chopped turkey.  Adjust seasonings as desired.  Set aside the gravy to cool.
  5. Peel and thinly slice the potatoes.  Boil them for 3-5 minutes, until just fork tender.  Drain and set aside.

Assembling the Pies (25 minutes + 30 minutes baking)

  1. Preheat the oven to 400 F and put a large rimmed cookie sheet in to preheat.
  2. Roll out the chilled shortcrust pastry on a lightly floured surface to a little less than 1/8 inch thick.  Cut out rounds of pastry and line 5 cavities of a jumbo muffin pan.  Re-roll the remaining pastry and cut out 5 lids, one for each pie.  Fill any empty cavities halfway with water for an even bake.
  3. Put a couple small spoonfuls of turkey gravy in the bottom of each pie.  Layer three or four slices of potato on top, then put a few small spoonfuls of cranberry sauce on the potatoes.  Top with a few more potato slices.  Divide the remaining turkey gravy equally among the pies.
  4. Brush the edges of the pastry with beaten egg and lay the lids on each pie.  Press the edges to seal and crimp with a fork.  Brush the whole pie with beaten egg and cut two small vent holes in the top.
  5. Bake the pies at 400 F for 30-40 minutes, until the pies are golden brown.
  6. Let the pies cool in the pan for 3-5 minutes, then let them cool on a wire rack until ready to serve.

Notes

  • These pies keep well for a couple days in the fridge after baking.
  • Try bringing these pies as a picnic lunch; they’re a hearty meal, and are fun finger food when cut into wedges.

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Best Boston Cream Pie http://www.savortheflavour.com/best-boston-cream-pie/ http://www.savortheflavour.com/best-boston-cream-pie/#respond Thu, 15 Feb 2018 13:40:04 +0000 http://www.savortheflavour.com/?p=3733 Best Boston Cream Pie: this recipe shows you how to make this classic dessert from scratch with a butter cake, vanilla custard filling, and chocolate ganache topping. This elegant cake is one sweet treat you need to make! | www.savortheflavour.com #bostoncreampie #chocolate #vanilla #custard #ganache

When my youngest sister, Alex, was born, several families brought us meals so we wouldn’t have to spend a lot of time in the kitchen.  One family brought us a delicious meal with none other than Boston cream pie for dessert!  I loved the thick layer of chocolate ganache and the creamy vanilla pudding in… Read More Best Boston Cream Pie

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Best Boston Cream Pie: this recipe shows you how to make this classic dessert from scratch with a butter cake, vanilla custard filling, and chocolate ganache topping. This elegant cake is one sweet treat you need to make! | www.savortheflavour.com #bostoncreampie #chocolate #vanilla #custard #ganache

When my youngest sister, Alex, was born, several families brought us meals so we wouldn’t have to spend a lot of time in the kitchen.  One family brought us a delicious meal with none other than Boston cream pie for dessert!  I loved the thick layer of chocolate ganache and the creamy vanilla pudding in this delightful dessert.

You might be wondering why this dessert is called a pie when it’s really a cake!  Interestingly enough, this dessert was first made back in 1856 at the Parker House hotel in Boston, Massachusetts.  In that era, cakes and pies were often baked in the same pans, which is why their names were often used for either dessert.  Confusing, right? Even though there’s no pastry in sight with this “pie,” it’s something you’ll need to make!

The original Boston cream pie was a little different from the modern-day one.  The cake was a butter cake split in half and brushed with a rum syrup, then filled with vanilla pudding (or crème pâtissière in French).  The sides of the cake were spread with crème pâtissière and decorated with sliced almonds, while the top of the cake was covered with chocolate fondant.  Sounds good, right? However, back in the 1950s, Betty Crocker introduced boxed mixes for the cake, pudding, and chocolate icing to make it simpler for the average home baker.  She omitted the syrup and sliced almonds and used an icing instead of fondant on top.  This simplified version seems to have outshined the old one in popularity among home bakers!

If you really liked this recipe, you might like these ones!

Easy Individual Chocolate Lava Cakes (ready in about 45 minutes!)

Flourless Chocolate Roulade (gluten free)

Dark Chocolate and Ginger Tarts (fantastic make ahead recipe)

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Best Boston Cream Pie

This recipe for Boston cream pie shows you how to make this classic dessert from scratch.  With a butter cake, vanilla custard filling, and chocolate ganache topping, this elegant sweet treat is something you need to make!

  • Author: Emma
  • Prep Time: 1 hour 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours 30 minutes (including cooling & chilling time)
  • Yield: 1 9-inch cake

Ingredients

For the Cake (from Martha Stewart)

  • 1 1/2 cups all-purpose flour (200g)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup whole milk (118 ml)
  • 6 tablespoons unsalted butter (86g)
  • 3 large eggs, at room temperature
  • 1 cup caster sugar (183g)
  • 1 teaspoon vanilla extract

For the Crème Pâtissière

  • 2 cups + 2 tablespoons whole milk (500 ml)
  • 5 large egg yolks
  • 1/2 cup caster sugar (95g)
  • 2 tablespoons cornstarch (20g)
  • 3 tablespoons + 1 teaspoon all-purpose flour (25g)
  • 2 teaspoons vanilla extract

For the Chocolate Ganache

  • 3/4 cup + 1 1/2 tablespoons heavy whipping cream (200 ml)
  • 5.8 ounces dark chocolate chips (165g)

Instructions

Making the Cake (45 minutes + 30 minutes baking + approx. 1 hour cooling)

  1. Preheat the oven to 350 F, making sure the rack is in the middle of the oven.  Lightly butter a 9-inch round springform cake pan and line with parchment paper.
  2. Stir together the flour, baking powder, and salt until well blended.  Set aside.
  3. Place the milk and butter in a small saucepan and set over low heat, stirring occasionally.  Once the mixture begins to simmer, turn it to very low heat until ready to use.
  4. Crack the eggs into the bowl of a stand mixer and add the caster sugar.  Whisk on medium low speed for a couple minutes, then turn the speed to high and whisk until the mixture has at least doubled in volume and is quite pale.  When the whisk is lifted, a ribbon of batter should fall from it and hold its shape for a few seconds before sinking into the mixture.
  5. Gently fold in the dry ingredients, then trickle in the hot milk mixture and the vanilla extract with the mixer on a low speed until well blended.  Be careful not to overmix; you want to keep as much air in the mixture as possible, but still have an evenly mixed batter.
  6. Hold the bowl a little above the prepared pan and gently ease the batter into the pan, making sure the batter is level.
  7. Bake the cake at 350 F for 30-40 minutes, until the cake is golden brown, is shrinking away slightly from the sides of the pan, and springs back quickly when you lightly press on the center of the cake.  Don’t open the oven door while it’s baking, or the cake may sink.
  8. Let the cake cool for 10 minutes in the pan, then take it out and place it right side up on a wire rack to cool completely.

Making the Crème Pâtissière (20 minutes + cooling)

  1. While the cake is cooling, make the crème pâtissière.  Pour the milk into a heavy-based medium saucepan and set over medium heat, stirring occasionally, until the milk is just barely simmering.
  2. While the milk is heating, whisk the egg yolks and caster sugar together with a handheld electric mixer until the mixture is quite pale and thick.  Beat in the cornstarch and flour until well blended and very thick.
  3. Once the milk is simmering, remove it from the heat and let it cool for 30 seconds.  Turn on the mixer on low and gradually trickle in the hot milk.  Whisk until well blended, then pour the mix back into the saucepan.
  4. Whisk the custard constantly over medium heat until it boils and thickens.  Immediately remove it from the heat, stir in the vanilla, and pour into a medium bowl.  Cover the bowl with plastic wrap, making sure to press the wrap right onto the surface of the custard to prevent a skin from forming.  Set aside to cool to room temperature.

Making the Chocolate Ganache (5 minutes + cooling)

  1. Pour the cream into a small saucepan and heat over medium heat until it just begins to simmer.  Remove from the heat and whisk in the chocolate until fully combined.
  2. Pour the ganache into a 2-cup jug with a spout and set aside to cool to room temperature and thicken, stirring occasionally.

Assembling the Cake (15 minutes + 2 hours chilling)

  1. Once the cake has fully cooled, gently peel off the parchment paper from its base.  Put the cake on a large cutting board and get down to eye level with the cake.  Using a serrated knife, slice the cake in half, turning the cake as you cut for an even slice.
  2. Place the bottom half of the cake on the serving plate or cake stand and evenly spread the crème pâtissière in a thick layer on top, reserving any extra for serving.  Top with the other half of cake.
  3. Slowly pour a little ganache into the middle of the cake and let it naturally spread to cover the top.  Add more ganache where necessary and smooth it with your finger or a spatula until it completely covers the top and drips a little down the sides.  You’ll probably have some extra ganache.  Rough up the ganache a little with a spatula to give it some texture, or leave it smooth.
  4. Chill the cake for 2 hours before slicing and serving to allow the ganache and crème pâtissière to fully set.  Serve each piece with any leftover ganache or crème pâtissière.

Notes

  • Leftover cake should be stored in an airtight cake carrier in the fridge.  Eat within 3 days of making.
  • Leftover ganache and crème pâtissière should be stored in the fridge.  Soften the ganache by warming it gently in the microwave until it reaches your desired consistency.

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Easy Homemade Hoagie Rolls http://www.savortheflavour.com/easy-homemade-hoagie-rolls/ http://www.savortheflavour.com/easy-homemade-hoagie-rolls/#respond Wed, 14 Feb 2018 15:42:37 +0000 http://www.savortheflavour.com/?p=3731 Easy Homemade Hoagie Rolls: soft, chewy white bread made by hand that’s perfect for Italian hoagie sandwiches! You’ll love making this recipe for parties and family dinners. | www.savortheflavour.com #bread #recipe #hoagie #sandwich

Have you ever eaten sandwiches on hoagie rolls?  The first time our family enjoyed these soft buns was a few years ago when my youngest sister, Alex, was in preschool.  At the time, we were studying a new letter of the alphabet each week, and we liked to eat foods that started with that letter. … Read More Easy Homemade Hoagie Rolls

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Easy Homemade Hoagie Rolls: soft, chewy white bread made by hand that’s perfect for Italian hoagie sandwiches! You’ll love making this recipe for parties and family dinners. | www.savortheflavour.com #bread #recipe #hoagie #sandwich

Have you ever eaten sandwiches on hoagie rolls?  The first time our family enjoyed these soft buns was a few years ago when my youngest sister, Alex, was in preschool.  At the time, we were studying a new letter of the alphabet each week, and we liked to eat foods that started with that letter.  For letter “H,” we ate hoagie sandwiches at dinner one night.  They were stuffed with meat and cheese and drizzled with olive oil.    They were so good, that my younger sister Beth and I still remember eating them!

Whether you’re making your own hoagie sandwiches at home, or just want some fresh homemade buns, this recipe is a great one to use.  It’s fairly quick to make, although the proving times will vary depending upon the room temperature.  It takes just a few ingredients and only 50 minutes of prep time.  Your house will smell awesome with these buns baking in your oven!

These hoagie rolls are just the right diameter for making dainty slices of buttery garlic toast.  It’s one of our family’s favorite sides to serve with a plate of lasagna roll ups and Caesar salad.  You can’t go wrong with fresh bread!

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Easy Homemade Hoagie Rolls

Easy homemade hoagie rolls are a soft, chewy white bread made by hand that’s perfect for Italian hoagie sandwiches!  You’ll love making this recipe for parties and family dinners.

  • Author: Emma
  • Prep Time: 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 50 minutes
  • Yield: 6 large rolls

Ingredients

  • 4 1/4 cups bread flour (500g)
  • 2 1/4 teaspoons fast-action yeast (10g)
  • 2 teaspoons salt (10g)
  • 1 tablespoon granulated sugar (12g)
  • 2 tablespoons lard, melted (27g)
  • 1 1/2-1 2/3 cups warm water (350-400 ml)
  • Cornmeal or semolina flour for dusting

Instructions

Making the Dough (25 minutes + 1 hour proving)

  1. Melt the lard in the microwave or in a small saucepan.  Heat the water to 110-115 F.
  2. Pour the flour into a large mixing bowl and add the salt and yeast on opposite sides of the bowl.  Stir in each one with your hand, then mix in the sugar.
  3. Dump in the melted lard and half of the water.  Mix by hand, gradually drizzling in more water until all the flour is picked up from the bowl and a smooth, slightly sticky dough has formed.  You may not need all of the water.
  4. Turn out the dough onto a lightly floured countertop and knead vigorously for 8-10 minutes, until the dough passes the windowpane test.  Test the dough by grasping a lump of dough between the thumb and forefinger of each hand and stretching it.  If it stretches until it’s translucent, the dough is well kneaded; if not, knead for a minute longer and check again.
  5. Shape the dough into a ball, place in a buttered bowl, and cover tightly with plastic wrap.  Let the dough prove until doubled in size, about 1 hour.

Shaping the Rolls (10 minutes + 45 minutes proving)

  1. Dust a large, rimmed cookie sheet with cornmeal or semolina flour.
  2. Turn out the dough onto a lightly floured surface and punch it down all over to knock out the excess gases.
  3. Divide the dough into six equal pieces, using a kitchen scale for accuracy.  Roll each piece into a log about 6-8 inches long and place them about an inch apart on the prepared tray.
  4. Place the tray inside a large, clean garbage bag.  Inflate the bag and tuck the ends under the tray to seal.  Let the dough prove for about 45 minutes to 1 hour, until the dough springs back quickly when gently prodded with a fingertip.  The rolls should be almost doubled in size.
  5. About 10 minutes before the rolls are done proving, preheat the oven to 425 F.

Baking the Rolls (15 minutes baking + 15 minutes cooling)

  1. Once the oven has preheated, cut a lengthwise slit in each roll about 1/4 inch deep using a bread baker’s lame or a very sharp serrated knife.
  2. Immediately put the tray of rolls in the oven and bake at 425 F for 15-20 minutes, until the rolls are a rich golden brown and have an internal temperature of at least 190 F.
  3. Let the rolls cool for 15 minutes on a wire rack before serving.

Notes

  • You can use butter instead of lard if you don’t have any lard on hand.  Using lard will give you a slightly different texture and flavor than if you use butter.
  • Store leftover hoagie rolls in an airtight container on the countertop.  For longer storage, freeze the rolls in a zip-top freezer bag.

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Homemade Garlic Toast http://www.savortheflavour.com/homemade-garlic-toast/ http://www.savortheflavour.com/homemade-garlic-toast/#respond Wed, 14 Feb 2018 13:03:35 +0000 http://www.savortheflavour.com/?p=3680 Homemade Garlic Toast: an easy recipe that is baked in the oven to achieve a crunchy appetizer for your family to enjoy. An herbed butter of parmesan cheese, garlic powder, and herbs is spread on slices of fresh bread to make an excellent side to your favorite pasta comfort food. | www.savortheflavour.com #garlic #bread #Italian #recipe #toast

Garlic toast is a such versatile side!  Since you can use it with any pasta dish, it’s one recipe you need to master.  The key ingredient is the bread, so make sure it’s fresh or day old.  The most common breads to use are an Italian or French bread, but for this recipe I used… Read More Homemade Garlic Toast

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Homemade Garlic Toast: an easy recipe that is baked in the oven to achieve a crunchy appetizer for your family to enjoy. An herbed butter of parmesan cheese, garlic powder, and herbs is spread on slices of fresh bread to make an excellent side to your favorite pasta comfort food. | www.savortheflavour.com #garlic #bread #Italian #recipe #toast

Garlic toast is a such versatile side!  Since you can use it with any pasta dish, it’s one recipe you need to master.  The key ingredient is the bread, so make sure it’s fresh or day old.  The most common breads to use are an Italian or French bread, but for this recipe I used Busy Baker’s hoagie rolls.  You might be wondering why I made this choice.  It’s simple: I wanted smaller pieces because they are more dainty, and fit on a plate better.  Plus, you can eat a slice in three bites.

Anxious to try some?  Let me share with you how I like to make garlic toast for my girls.  Start off by slicing your bread, then make the herb butter.  This process is a lot of fun because you can experiment with the spices.  For this recipe, I used three spices, plus freshly grated Parmesan.  Use what you like, or what you have in your pantry.  The trick is to have the butter already softened at room temperature, so mixing in the spices will be a breeze.  It also makes it easy to spread.  Butter both sides of the bread with a generous hand, so you can taste the butter with every bite.  Cook the garlic toast under the broiler to achieve a golden brown color and a nice crunch.

Serve warm with our four cheese lasagna roll ups.  Round out your Italian inspired meal with a classic Caesar salad, and a fun Shirley Temple drink.  Garlic toast is easy to make and is the perfect side for bread lovers.  Enjoy some with your family tonight.

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Homemade Garlic Toast

Homemade garlic toast is an easy recipe that is baked in the oven to achieve a crunchy appetizer for your family to enjoy.  An herb butter of parmesan cheese,  garlic powder, and herbs is spread on slices of fresh bread to make an excellent side to your favorite pasta comfort food.

  • Author: Brooke
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes
  • Total Time: 37 minutes
  • Yield: 36 slices

Ingredients

  • 1/2 cup butter, softened at room temperature
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon dill weed
  • 1/2 teaspoon garlic powder
  • 3 tablespoons Parmesan, grated
  • 4 hoagie rolls, cut into 1/2 inch slices

Instructions

  1. Move the oven rack to 6 inches from the broiler and preheat the broiler on high.
  2. Using a bread knife, cut the hoagie rolls into half-inch slices, reserving the ends for another use.
  3. Place a large cookie sheet near where you are working.
  4. To make the herb butter, put the softened butter and spices in a medium bowl.  Grate 3 tablespoons of Parmesan, and dump it into the bowl.  Stir until combined.
  5. Spread the herb butter on both sides of each bread slice.  Don’t spread the herb butter on too thinly; you’ll need a certain amount to maximize flavor.  Place the slices close together on the cookie sheet.
  6. Cook in the oven under the broiler for 4 to 5 minutes each side or until golden brown.  Watch closely near the end of the baking times so none of the slices burn.  Turn the garlic toast over with a fork.   There is a good chance that the pieces of garlic toast that are in the middle of the tray will be done first.  It’s also a good idea to turn the pan around when you bakes the other side of the garlic toast.
  7. Serve warm.  To help keep the garlic toast warm, place it in a large bowl lined with a fabric napkin or a clean tea towel.  Close up the napkin to retain the heat.  Garlic toast tastes best if eaten the same day.

Notes

  • Store leftover garlic toast in the serving bowl covered with a fabric napkin on the counter.  Eat up the next day.
  • If you prefer, garlic toast can be frozen.  Place in a freezer bag.  To reheat, just place under the broiler for a minute to crisp it up.

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Simple Dutch Baby Pancake http://www.savortheflavour.com/simple-dutch-baby-pancake/ http://www.savortheflavour.com/simple-dutch-baby-pancake/#respond Tue, 13 Feb 2018 23:43:46 +0000 http://www.savortheflavour.com/?p=3698 Simple Dutch Baby Pancakes: a savory breakfast recipe that is baked in a cast iron skillet. This made from scratch vegetarian recipe is great for kids or adults who love cheese, spinach and green onions. It’s made without baking powder, and is an oven baked meal that can also be served for brunch. | www.savortheflavour.com #breakfast #pancakes #castiron #vegetarian #recipe

Celebrate Shrove Tuesday (if you’re British) or Pancake Tuesday (if you’re Canadian) by eating a Dutch Baby pancake.  Maybe you don’t know what Shrove Tuesday or Pancake Tuesday is.  Well, it’s the last day before Lent starts.  It’s the time to use up your butter, eggs, and milk.  Making pancakes is a traditional way to… Read More Simple Dutch Baby Pancake

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Simple Dutch Baby Pancakes: a savory breakfast recipe that is baked in a cast iron skillet. This made from scratch vegetarian recipe is great for kids or adults who love cheese, spinach and green onions. It’s made without baking powder, and is an oven baked meal that can also be served for brunch. | www.savortheflavour.com #breakfast #pancakes #castiron #vegetarian #recipe

Celebrate Shrove Tuesday (if you’re British) or Pancake Tuesday (if you’re Canadian) by eating a Dutch Baby pancake.  Maybe you don’t know what Shrove Tuesday or Pancake Tuesday is.  Well, it’s the last day before Lent starts.  It’s the time to use up your butter, eggs, and milk.  Making pancakes is a traditional way to use these items up.

I have always loved any kind of pancake and so have my girls.  Growing up in Canada, my Mom would make fluffy thick pancakes on the griddle almost weekly.  Of course, that is the most common way to make pancakes in Canada or the U.S., but there are other ways to make pancakes.  The French have their thin crepes.  Brits have a thicker version of the crepe made in a skillet.  The Dutch, Finnish and Germans have a version that is baked in the oven.  They are all very tasty and fun to make.

The cool thing about the Dutch Baby pancake is it rises really high while it bakes, like a souffle.  But after removing it from the source of heat, it deflates quickly.  If you have kids in the house, make sure they are around for the wow effect.  Dutch Baby pancakes can be served savory or sweet.  For this recipe, I choose a savory version with spinach, parsley, green spring onion, and two kinds of cheese.  Savory pancakes are wonderful served later on in the day.  If you have never tried a Dutch baby pancake, I encourage you to try.  You might be hooked!

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Simple Dutch Baby Pancake

Simple Dutch baby pancake is a savory breakfast recipe that is baked in a cast iron skillet.  This made from scratch vegetarian recipe is great for kids or adults who love cheese, spinach and green onions.  It’s made without baking powder, and is an oven baked meal that can also be served for brunch.

  • Author: Brooke
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

  • 4 large eggs
  • 2/3 cup whole milk
  • 2/3 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon white pepper
  • 1/4 cup fresh spinach, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 tablespoon Parmesan cheese, grated
  • 2 tablespoon Romano cheese, grated
  • 1/3 cup spring onion, finely chopped
  • 3 tablespoons unsalted butter, divided

Instructions

  1. Preheat the oven to 425 F.  Once the oven is up to temperature, place the cast iron skillet into the oven to warm up for 10 minutes.
  2. In a medium sized bowl, mix the flour, salt, white pepper until it is well combined.
  3. Remove the stems from the spinach and finely chop it.  Rinse the parsley, and blot it dry with a paper towel, then finely chop it.  Add the parsley and spinach to the dry ingredients and stir well.
  4. In another bowl, whisk the eggs, then pour in the milk.  Whisk again until well combined.
  5. Grate both cheeses.
  6. After the 10 minute timer has gone off, remove the cast iron skillet from the oven and add the unsalted butter.  Let the butter melt in the skillet for a minute, then swirl it around, making sure to cover the bottom and sides of the pan.
  7. Pour the wet ingredients into the dry ingredients.  Whisk together until the flour is combined.  You should have two cups of liquid.
  8. If using two 6 1/2 inch skillets, pour one cup of batter into each preheated and buttered skillet.  A 10 inch cast iron skillet will also work.
  9. Sprinkle grated Parmesan and Romano cheese on top.
  10. Bake in the oven at 425 F for 15 minutes. While the pancake bakes, wash and chop the green spring onion.  The pancake will rise significantly as it bakes, but it will deflate in less than four minutes once it’s removed from the oven.
  11. Let cool for 5 minutes, then serve warm with a sprinkle of chopped green spring onions and a pat of butter.

Notes

  • This can be made with 3 or 4 eggs.  If you want more protein, add the extra egg.  If want it to taste more like a pancake, use 3 eggs.

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Classic Shirley Temple http://www.savortheflavour.com/classic-shirley-temple/ http://www.savortheflavour.com/classic-shirley-temple/#respond Mon, 12 Feb 2018 21:55:14 +0000 http://www.savortheflavour.com/?p=3666 Classic Shirley Temple

I remember enjoying a Shirley Temple for the first time as a young child.  Our family was eating out at a restaurant, and I ordered this special drink.  I loved its cheerful red color, wonderful flavor, and the fun garnish on top!  (Those miniature folding umbrellas were quite a novelty for me! ☂️) This surprisingly… Read More Classic Shirley Temple

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Classic Shirley Temple

I remember enjoying a Shirley Temple for the first time as a young child.  Our family was eating out at a restaurant, and I ordered this special drink.  I loved its cheerful red color, wonderful flavor, and the fun garnish on top!  (Those miniature folding umbrellas were quite a novelty for me! )

This surprisingly simple drink was invented in 1938 for the actress Shirley Temple herself.  According to legend, she was celebrating her tenth birthday with her parents and other actors at a restaurant.  That night this special drink was created for Shirley to enjoy.  I’m glad that this drink is still around so many years later!

There are so many things to love about Shirley Temples.  The two basic ingredients of grenadine syrup and ginger ale are easy to keep on hand, and the whole drink–including the garnish–comes together in about 10 minutes.  You can easily garnish the drink with whatever you have on hand.  Coating the rim of the glass with sugar and garnishing the drink with an orange wedge and two maraschino cherries really makes it special.  It’s great to serve on Valentine’s Day.

As you sip your grenadine-flavored ginger ale, you’ll enjoy this refreshing and delicious combination!  Hopefully you can share it with some little girl in your life.

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Classic Shirley Temple

Classic Shirley Temple is a quick and easy non alcoholic drink recipe great for Valentine’s Day, birthdays, baby showers, or any special occasion!  You’ll love the delicious combination of grenadine and ginger ale in this classic beverage.

  • Author: Emma
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 drinks

Ingredients

For the Shirley Temple Drink

  • 1/4 cup grenadine syrup
  • 1 cup ginger ale
  • 1/2 teaspoon concentrated lemon juice (optional)
  • Crushed ice

For the Garnish

  • 1/4 cup water
  • 1/4 cup granulated sugar
  • 4 maraschino cherries
  • 1 slice of navel orange
  • 2 orange peel curls

Instructions

Preparing the Garnishes

  1. To coat the rim of the glass, dip the rim in a small bowl of water, then dip it in the sugar.  Use glasses with a 7 fluid ounce capacity.
  2. Cut a large slice of orange crosswise from a navel orange, then cut the slice into 4 pieces.  Sandwich the triangular orange wedge between two maraschino cherries on a small toothpick.

Making the Shirley Temples

  1. Fill each glass 1/3 of the way with crushed ice.
  2. Stir together the grenadine, ginger ale, and lemon juice in a jug with a spout and use a funnel to pour the drink into each glass.
  3. Lay the toothpick garnish on top of each glass and serve immediately.

Notes

  • The traditional Shirley Temple doesn’t contain lemon juice, but I think it adds a nice tartness to the drink.  You can also add a splash of orange juice if you’d like.
  • Serve this drink in any fun glass.

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