Page Links

PhotobucketPhotobucket photo Navigation-07_zpsd1f5c3aa.pngPhotobucketPhotobucket


Slow Cooker Roasted Garlic Mac n' Cheese

The following blog post contains sponsored content. A huge thank you to my friends at Davidson's Safest Choice Eggs. Without the support of brands like theirs, we bloggers would not be able to take the time to create recipes for you all! 

This time of year, when it is -94309 degrees and we are covered in snow, I turn to comforting foods like Macaroni and Cheese. This pasta dish is packed with so much flavor, creamy, rich, and oh so comforting. It is everything you want when  cozying up with your loved ones.

What I love most about making this mac and cheese is how easy it is to prepare ,and it is a great idea for potlucks or other family events.

Typically when I make homemade mac n' cheese I thicken the sauce by starting with a roux. However since the majority of this is prepared in the slow cooker I opted to mix in a couple of Davidson's Safest Eggs. During the slow cooking process the eggs will thicken the mac n' cheese nicely while still keeping the creamy texture we all love.

Slow Cooker Roasted Garlic Mac n' Cheese
  • 1lb elbow macaroni, prepared according to package directions ( I like to cook my pasta so it's al dente and not quite cooked through)
  • 1 1/2 cups whole milk
  • 8 oz sharp cheddar cheese, shredded
  • 8 oz cream cheese
  • 1 bulb of garlic, roasted & mashed with a fork *scroll to the end of post for directions on roasting* 
  • 2 tbs Dijon mustard
  • 1 cup chicken stock
  • 2 Davidson's Safest Choice Eggs
  • Additional cup of shredded cheddar cheese
  • 1 cup sour cream
  • *additional milk if needed*
  1.  In a small sauce pan add milk, 8 oz cheddar cheese, cream cheese and garlic. 
  2. Stir over medium heat until melted and smooth. 
  3. Pour into slow cooker and mix with prepared/strained pasta. 
  4. In a mixing bowl whisk mustard, chicken stock, and eggs together until combined.
  5. Mix egg and chicken stock mixture into the slow cooker.
  6. Mix in additional cheddar cheese and sour cream.
  7. Set slow cooker  to low and cook for about 3-4  hours, mixing occasionally. 
  8. If the pasta seems to be getting too thick, mix in additional milk during the cook time as needed. 1/4 cup at a time. 
**For directions on how to roast garlic, check out this tutorial on Wanna Be a Country Cleaver.**

 For more info on why I choose to cook with Safest Choice Eggs, check out their website for info on pasteurization and foodborne illnesses. Also follow them on Facebook and Twitter. 

Disclaimer: I received monetary compensation to write this post as part of Davidson's Safest Choice's Darling Dozen. However all opinions are 100% my own. 



~Healthy~ Sriracha and Honey Chicken Tenders

I hate football, but I love football food. As the Superbowl approaches I see my Facebook, Twitter, and Pinterest feeds being flooded with over the top cheesy, spicy, beer infused recipes that make me drool. Though the "big game" won't be on at our house, you better believe the Bakeaholic Mama household will be chowing down on some tailgating classics and putting a few beers back. All in good fun right?

These chicken tenders are moist on the inside and crispy on the outside. They are great served as is (my kids like them plain) or doused in copious amounts of my sriracha honey sauce. Paired with a lightened up ranch dip... I ask you. How can you go wrong?

Healthy Sriracha and Honey Chicken Tenders

For the Chicken:
  • 1 lb boneless skinless chicken tenders
  • 1 cup Cabot plain Greek yogurt
  • 1/4 cup milk
  • 1 tbs worchestire sauce
  • 1 tbs sriracha
  • 1/4 tsp salt  
  • 1 cup flour
  • 1 1/2 cups panko bread crumbs
  • 1/2 cup freshly grated Parmesan cheese
  • pinch of salt and black pepper
For the Sriracha Honey Sauce:
  • 3/4 cup sriracha hot sauce
  • 1/4 cup honey
  • 1/4 cup water
  • 1 tbs brown sugar
  • 2 tbs butter
For the Healthy Ranch Dip   
  • 1 cup Cabot plain Greek yogurt
  • 2 tbs ranch seasoning (packaged or homemade) 

  1. To prepare your chicken, slice breasts into thin tenders.
  2. In a large Ziploc bag, add 1 cup Greek yogurt, milk, worchestire sauce, 1 tbs sriracha, and salt. Shake/Mix (make sure it's zipped!) until combined. 
  3. Add in chicken tenders, give a shake to evenly coat.
  4. Place in the refrigerator overnight. 
  5. Preheat oven to 375.
  6. Place, flour, panko, Parmesan cheese and salt in a shallow dish ( I use a pie plate).
  7. Give the mixture a stir with a fork. 
  8. Remove chicken from marinade, (discard leftover Greek yogurt mixture), and roll chicken pieces in the coating. 
  9. Place tenders  on a greased baking sheet. 
  10. Bake for about 15 minutes or until crisp, and golden. 
  11. While they are baking prepare your sauce. 
  12. To start the sauce, in a small sauce pan mix sriracha, honey, water, sugar and butter over medium heat until it comes to a boil and the sugar has dissolved. 
  13. Once chicken has finished baking, remove from oven and dip/coat each tender into the sauce. 
  14. Place back on the baking sheet and return to oven for an additional 5- 10 minutes. 
  15. Mix your dip by adding the Greek yogurt and ranch seasoning in a bowl. Dip finished chicken tenders. 
For more awesome recipe ideas, be sure to follow me on Pinterest by clicking HERE. 

Like this recipe? Be sure to comment below telling me so! 


Low Fat Salt and Vinegar Potato Chips + a #BetterWithReds GIVEAWAY worth $450!

A guilt free salt and vinegar potato chip that takes only minutes to make.

I have a chronic chip snacking issue.

If they were not so darned bad for you I would keep my pantry stocked with them at all times. Potato chips are seriously my favorite food of all time.

Now I have tried making them at home a variety of ways over the years, deep frying and oven baking seem to be the most popular. Yet for some reason I always burn them. Every. Single. Time! Then I saw my friend Rachel make these sweet potato chips in the microwave.... and my world changed. Little to no fat needed, ready in minutes and the toppings and flavors are endless!

I was recently asked to take part in a #HealthyChoices blog campaign with Black and Gold Farms. We had a fun twitter party last night talking about the benefits of eating red potatoes as well as healthy choices we are all making in the New Year. Not only did a learn a lot, it was super fun!

For more info on why you should choose Black and Gold Farm's red potatoes and to enter in the giveaway, scroll to the bottom of this post and follow the directions on the widget.

Low Fat Salt and Vinegar Potato Chips
  • 1 large Black and Gold's Red Skinned Potato
  • 1 cup malt vinegar
  • 1 tbs extra light olive oil
  • Sea salt ( personal choice on how much to use) 
  1. Using a mandolin or a sharp knife thinly slice your potato to about 1/8-1/16 thick. The thinner the better. 
  2. Place potato slices in a bowl of malt vinegar and soak in the refrigerator for about 15 minutes. The long you soak them the more vinegar they absorb, so if you like the flavor and want to, increase the soak time. 
  3. Remove from the refrigerator, and pat dry with a paper towel.
  4. Place on a parchment paper lined, microwave safe plate.
  5. Lightly brush with olive oil on each side of the slices.
  6. Sprinkle with sea salt.
  7. Microwave on high for two minutes. 
  8. Flip potato slices, and return to the microwave for one minute and then flip again.
  9. Continue to microwave for one minute increments until they are golden and crisp.
  10. Remove from microwave and allow to cool and then dig in!
A huge thanks to our sponsors! To check them out click on the links below and be sure to enter to win these great prizes! 

Black Gold Farm
o   Website:
o   Facebook:
o   Twitter: (@BetterWithReds)
o   Pinterest:
Body Media
o   Website:
o   Facebook:
o   Twitter:
o   Pinterest:

a Rafflecopter giveaway
Disclosure: I was not compensated to write this post, all opinions are 100% my own. Black and Gold Farms provided me with free potatoes as well as sponsored this giveaway in partnership with Body Media.


General Tso's Cauliflower

Meatless meals have become quite boring in our house over the last few months. I've been wanting to cut our meat consumption down for quite some time and revamp our meatless dinners during the New Year.  This dish is simple, hits the spot when you get those take out cravings and it is a winner for all the vegetarians out there! The cauliflower  is prepared much like you would the popular Chinese chicken dish and I can honestly say you would not miss the chicken in this recipe. It tastes just like the real thing!

I was recently given the opportunity to try out a piece of cookware from a new line of pots and pans offered by Anolon. I received this gorgeous 9.5 inch covered skillet with two sided handles. I figured a new pan warranted a  new dinner idea to break it in.

 What I loved most about this pan, was the heavy bottom. This is how I typically judge my pans. I've owned many cheap sets that have no weight to them, and they quickly warp, or do not heat evenly. I knew right away this copper bottomed, stainless steel fry pan would be one of my favorites. Not only is it gorgeous (yes cookware can have good looks!), but I can tell it will last me a life time. I realized after only using it once, that it was high time I order a new set of pots and pans. And I think this new Anolon Nouvelle Copper Stainless Steel set has my name all over it! If you want to a set of new Anolon pots and pans... you are in luck! We are giving away this set today, it is worth close to $400!! Scroll to the bottom of this post (just after the recipe) and enter following the directions on the widget. 

General Tso's Cauliflower
Recipe adapted from  Foodie with Family's General Tso's Chicken 

For the cauliflower:
1 large head of cauliflower cut into florets
2 tsp sesame oil
1 egg
1/3 cup corn starch 
3 tbs soy sauce
peanut oil for frying

For the sauce:
2 1/2 tsp minced ginger root
3 cloves of minced garlic
1 1/2 cups vegetable stock
1/3 cup soy sauce
2 tbs cornstarch
2 tsp garlic chili sauce ( you can find this in the Asian isle at most grocery store)
1/4 cup brown sugar, loosely packed
1 tbs sesame oil
1 tbs peanut oil
White rice and steamed broccoli for serving
Green onions for garnish


To prepare your cauliflower, in a medium mixing bowl mix together cornstarch, soy sauce, sesame oil, and egg until a you form a batter. Should be a tad thick but not quite as thin as pancake batter. 

Toss cauliflower in batter until evenly coated.  Set aside for about 15-20 minutes.  

In a heavy bottomed fry pan, add 2 tbs of peanut oil and heat until the pan is hot. 

Toss in cauliflower florets and fry over medium heat until evenly browned on all sides. Do not over crowd! If you need to make them in batches, remove cauliflower from pan an place on a paper towel while you repeat the process (making sure to use more peanut oil as needed). 

Once cauliflower is prepared, start your sauce. 

In a separate sauce pan, add sesame oil and peanut oil with your garlic and ginger. Saute until fragrant. 

Mix in remaining sauce ingredients and whisk constantly over medium high heat, until it comes to a low boil. 

Once sauce has thickened, add to the fry pan you cooked your cauliflower in and toss with fried cauliflower. 

Over medium low heat, toss the cauliflower until it is evenly coated in the sauce.

Serve over white rice and with a side of steamed broccoli.Garnish with green onions.

Be sure to check out what some of my blogging friends have made in their new Anolon pots and pans. Plus you can enter to win a set of your own below! Just follow the directions on the widget, and be sure to leave a comment telling me that you entered!! 
The Law Student's Wife - Spicy Braised Green Beans with Feta 
Dessert for Two - Skillet Spanakopita  
Cooking with Books - Orange Ginger Shrimp Stir Fry 
Nutmeg Nanny - Spicy Penne alla Vodka 
Garnish with Lemon - Spicy Sweet Chicken Stir-Fry 
Lemons for Lulu - Orange Glazed Pork Chops

(Disclaimer, I was not compensated to write this post. However Anolon did send me a new pan to test out as well as sponsoring this giveaway.) 


Grapefruit Glazed Cake Doughnuts

 I just want to tell you all, I love you.  I've had umpteen million of you request baked doughnut recipes rather than fried. So because I love you, I broke my cardinal rule, "Thou shall never bake doughnuts."

The fact that I broke this rule, makes me look at myself in the mirror and ask, "who is this doughnut baking freak?" I don't even recognize myself.

Now I am going to be completely honest. These things taste great, super light, tons of citrus flavor. However they are NOT doughnuts. They are nothing but ring shaped muffins. But for your sake, we will lie... and call them cake doughnuts, ok?

So I'm going to call them Muffnuts, you call them doughnuts. Deal?

Grapefruit Glazed Muffnuts (AKA Baked Grapefruit Glazed Cake Doughnuts)
2 cups of flour
2 tsp baking powder
1/2 tsp salt
 2/3 cups granulated sugar
2 beaten eggs
1/4 cup plain Greek yogurt
1/4 cup milk
1/4 cup lemon juice
1/4 cup grapefruit juice
1 tbs grapefruit zest
1/2 tsp vanilla
1 tbs vegetable oil

For the glaze: 
1 cup confectioners sugar
3 tbs grapefruit juice
1 tsp lemon juice
1 tsp grapefruit zest
1/8 tsp salt

Preheat oven to 350.

In a mixing bowl combine, flour, baking powder and salt together with fork. Set aside.

In a separate bowl, combine sugar, eggs, vanilla, Greek yogurt, oil, milk, lemon and grapefruit juice and zest. Once combined. Mix together with your flour mixture.

Grease a doughnut pan with baking spray.

Fill each doughnut well with the batter, about 3/4 of the way full.

Bake for about 15-18 minutes, or until golden.

Allow doughnuts to cool.

Meanwhile prepare the glaze. Whisk all of the glaze ingredients together. Dip cooled doughnuts in the glaze.

Place on a drying rack to dry, sprinkle with additional citrus zest (optional).


Today is the last day of Doughnut Week! Be sure to check out what my friends brought to the party....

Nutmeg Nanny~ Maple Doughnut Breakfast Sandwich  
Healthy Delicious~ Salty Peanut and Honey Doughnuts 
Running to the Kitchen~ Blood Orange and Cream Cheese Filled Chocolate Glazed Donuts
Jelly Toast~ Doughnut Monte Cristo Sliders 
Climbing Grier Mountain~ Chocolate Doughnuts with Chocolate Glaze and Cherry Kool Aid Powder 
Wanna be a Country Cleaver~Raspberry Beignets
Table for Two~ Chocolate Chocolate Doughnut  
Baked By Rachel~ Strawberry Glazed Valentine Donuts


 Now to pour salt on my wounds after I subjected myself to these baked muffnuts. I am going to give away a Deep Fat Fryer! Makes total sense right? Share a baked doughnut but then tell you to get this fryer...

To enter to win follow the directions on the widget below and be sure to comment telling me you entered!



Coconut Doughnut Holes Filled with Lime Curd

Deep fried, no roll doughnut holes made with coconut milk, filled with lime curd, then rolled in a coconut glaze and topped with toasted coconut flakes.

 Do you ever have those oh crap moments? Something that stops you in your tracks, and makes you think long and hard about life? You get all weepy and sentimental. Before you know it you are bawling your eyes out.

I had one of these moments on Sunday. Something major happened that has had me walking around with my head on backwards. I can't seem to stop worrying and obsessing over this little ground breaking, life changing event. Want to know what my oh crap moment was?

I found a gray FREAKING hair. Then that one lead to a whole bunch of them. You guys...I'm not even 30 yet. As if  I don't feel tired, cranky and old every day as it is (thank you kids!) I am now starting to look the part. 

I swear to god it was just yesterday that I was driving around in my hunk of junk Toyota, wearing my MUDD jeans, blasting DMX. (Yes I listened to DMX, all the cool white girls did) How did I go from 16 to a tired graying mom of 3? 

"I'm slipping, I'm falling, I can't get up" (DMX, in case you are too young to remember 1998) 
Quick someone install a phone next to the tub so I can call for help if I slip. This has me completely wigging out!

Luckily for you and for me, I have Doughnut Week to preoccupy my mind. 

These are pretty simple, no roll, no mess, no fuss. You scoop the batter into hot oil and fry. Fill with lime curd and toss in glaze and top with coconut.

Coconut Doughnut Holes Filled With Lime Curd
  • 2 cups unsweetened coconut milk
  • 2/3 cup granulated sugar
  • 2 cups  all purpose flour
  • 2 eggs
  • 1/2 cup melted butter
  • 3 tbs baking powder
  • 1 tsp salt
  • Oil for frying
For the lime curd:
  • 8 limes
  • 1 cup sugar
  • 4 eggs
  • 12 tbs unsalted butter
For the glaze and topping:
  • 1 tbs coconut milk
  • 1 cup King Arthur Flour's Glazing Sugar
  • 1 cup King Arthur Flour's Toasted Coconut Flakes 
  1. Heat oil to 360 degrees. 
  2. In a mixing bowl combine the coconut milk for the doughnuts with melted butter and the eggs. 
  3. Once combined mix in flour, salt and baking powder. 
  4. Using a cookie scoop or tbs, drop dollops of the batter into the hot oil. Fry about 3 doughnut holes at a time for about 3 minutes or until they are golden brown. 
  5. Remove from oil, and place on a paper towel to drain oil. 
  6. Allow to cool to room temperature. 
  7. Meanwhile prepare you curd filling. 
  8. Place a medium pot of water to boil.
  9. In a metal mixing bowl combine eggs, with the juice and zest of your limes. 
  10. Mix in sugar.
  11. Place bowl over the top of the boiling water, this creates a double boiler.
  12. Whisk the mixture constantly until it has thickened and coats the back of a spoon. 
  13. Slowly add in your butter 1 tbs at a time until it is all incorporated and melted. 
  14. If the mixture has any lumps, pour it through a fine sieve. 
  15. Place in the refrigerator until cool.
  16. To fill your doughnuts, remove a small area on the side to create a hole.
  17. Using a pastry bag, pipe curd into the centers.
  18. In a bowl, prepare glaze by whisking glazing sugar with coconut milk.
  19. Quickly toss filled doughnut holes in glaze, place on a wire cooling rack and sprinkle evenly with toasted coconut flakes. 
  20. Allow the doughnuts to sit so the glaze can harden, or dig in and get sticky fingers!

* King Arthur Flour sent me some items to try out as well as donated a bunch of stuff to a super fun giveaway below. In this recipe I used their flour, glazing sugar and their toasted coconut flakes. The glazing sugar is much like confectioners sugar... but far better. The glaze I made for these doughnuts hardened up nicely giving them that crackly shiny coating you see so often on glazed doughnuts. The coconut flakes are awesome.  I love these because I so often burn coconut while I am toasting it. I don't know why I have issues with this simple task, but I do! This coconut comes toasted and is great to sprinkle on baked goods or of course doughnuts! *
Also be sure to check out the recipes my friends are bringing to Doughnut Week today!

Wanna Be a Country Cleaver~ Classic Bismark with Vanilla Cream 
Table For Two~ Sugared Donut  
Baked By Rachel~ Maple Bacon Donuts 
Running to the Kitchen~ Baked Chocolate Avocado Doughnuts  
Pass the Sushi~ Bourbon Bacon Doughnuts  
Farmgirl Gourmet~ Vanilla Baked Frui-doo Dougnuts 

Be sure to enter in this big giveaway below sponsored by King Arthur Flour, Red Star Yeast and Cabot Cheese! 
Follow the directions listed on the widget and leave a comment telling me you entered!

King Arthur Flour is giving away 1 bag of all purpose flour, a bag of glazing sugar, a bag of toasted coconut flakes, some Vietnamese Cinnamon, and a doughnut pan! All the things you need to make doughnuts at home!

Red Star Yeast is giving one a winner a supply of their quick rising Platinum Yeast, a copy of the popular book Bake It Like You Mean It, an apron, an oven mitt, a dough hook, and a Red Star bread pan.

Cabot Cheese is giving one winner a fantastic assorted cheese basket, worth $75!



Doughnut Ice Cream Sandwiches with Salted Maple Ice Cream and Caramel

Maple Yeast Doughnuts filled with Salted Maple Ice Cream and drizzled in Caramel and Sea Salt. 

The last two months I have been secretly working on a project with my friend Brandy and 10 other fun food bloggers on a project called DOUGHNUT WEEK. I am excited to announce, it is here my friends. We have teamed up with some of the greatest food and baking brands out there to bring some major giveaways, as well as share a crazy amount of doughnut love.

The idea for doughnut week came to me towards the end of Pumpkin Month when I made the statement on Facebook that baked doughnuts are in fact not doughnuts at all... they are nothing but  muffin shaped rings.

That sparked a bit of outrage. It is funny the things people take personally and get riled up over. I thought I was being funny.... and today I still stand by that statement. Baked doughnuts are not real doughnuts. There is no dough involved, it's a batter. Cakes and muffins are made out of batter.. not doughnuts. The word is DOUGHnut... dough people. Something that needs to be shaped or rolled.

So that's when the idea came to me. Doughnut week. A week of deep fat fried goodness. The majority of the recipes being shared this week will be in fact deep fat fried. However there will be some here and there that are baked. I don't hold it against my blogging buddies. I love them, and I bet their baked muffin rings taste fantastic. 

*You know I am just joking with you! I heart you and all doughnuts big time. I do not discriminate.*

For my first recipe of the week, I am sharing a maple yeast doughnut that is fried, then sliced in half and filled with salted maple ice cream, then drizzled with caramel and sea salt. This is what fat kid's dreams are made out of.

Doughnut Ice Cream Sandwiches with Salted Maple Ice Cream and Caramel

Ingredients for the doughnuts:
  • 1/2 cup buttermilk, warmed to room temperature
  • 1/4 cup maple syrup, warmed to room temperature
  • 1/4 cup melted butter
  • 2 eggs
  • 1/2 tsp salt
  • 2 tbs warm water
  • 2 packages active dry yeast
  • 3 cups bread flour (more or less if needed)
  • 1 tsp cinnamon 
Ingredients for the Ice Cream:  
  • 1/2 cup maple syrup
  • 1 1/2 cups heavy cream
  • 1/2 cup whole milk
  • 1/4 tsp sea salt
  •  1/4 tsp cinnamon
  • Caramel sauce for serving (optional)
  • Coarse sea salt for sprinkling (optional)
  1. Start by preparing your ice cream. Whisk all of the ingredients together and then follow the directions to your specific ice cream maker. 
  2. To firm  the ice cream up, place in freezer as needed.
  3. To prepare your doughnuts. Heat oil to 360 degrees. 
  4. In a small bowl mix yeast and 2 tbs warm water together until it forms a paste. Set aside until it starts to bubble and foam.
  5. In the bowl of your electric mixer, place buttermilk, maple syrup, melted butter, eggs and salt. Mix until incorporated.
  6. Mix in 1 cup of flour and your yeast.
  7. Once combined, turn mixer to low and slowly add in remaining flour 1/4 cup at a time. When the dough is only slightly sticky but can be handled. Turn mixer to medium speed and allow it to knead the dough for about 5-6 minutes. Or until the dough is elastic. 
  8. Place dough in a buttered bowl, cover with plastic wrap or a kitchen towel and allow to rise until it has doubled in size. 
  9. Depending on the temperature of your house and the kind of yeast you use, rise times may vary. On average mine take about one hour to double in size. 
  10. Punch dough down and press or roll out until it is a 1/2 inch thick. 
  11. Using a doughnut cutter, cut your doughnuts out. ( I got 12 doughnuts and 12 doughnut holes)
  12. Allow to rise until they have doubled in size again. 
  13. Place doughnuts in fryer 2-3 at a time. Fry for about three minutes per side or until they have evenly browned. 
  14. Also be sure to fry the little doughnut holes, their fry time will be a tad shorter. 
  15. Remove doughnuts and place them on a paper towel to drain. 
  16. Once doughnuts have cooled, slice in half and fill with frozen ice cream. 
  17. Drizzle with caramel sauce and sea salt. 
  18. For the doughnut holes, roll in some cinnamon and sugar if desired. 

Be sure to check out the other doughnut recipes being shared today to kick of Doughnut Week!

Peanut Butter and Jelly Doughnuts ~ Nutmeg Nanny
Chocolate Stout Maple Bar~ Wannabe A Country Cleaver 
Spiced Banana Doughnut Holes~ Healthy Delicious 
Irish Cream Filled Doughnuts~ Pass the Sushi
Chai Spiced Doughnut Muffins~ Jelly Toast
Triple Coconut Doughnuts~ Table For Two  
Chocolate Pumpkin Doughnut Holes w/ Amaretto Glaze~ Running to the Kitchen
Spice Baked Doughnuts with Nacho Chili Sauce~ Climbing Grier Mountain  
Kahulua and Cream Doughnuts~ Farmgirl Gourmet
Strawberry Cheesecake Doughnuts~ Baked By Rachel

Keurig and Green Mountain Coffee Giveaway!
What goes better with doughnuts other than coffee? My friends at Green Mountain Coffee and Keurig want to give one of you lucky readers your own Keurig Coffee Maker and a supply of Green Mountain Coffee! To enter  follow the directions on the widget below. BE SURE TO LEAVE A COMMENT BELOW SO I KNOW YOU ENTERED! 

What is your favorite doughnut to enjoy with coffee?

  (Disclaimer: I was not compensated to write this post. Keurig and Green Mountain Coffee have sponsored only the giveaway. All opinions are my own.)


Grapefruit and Sage Mimosa

A fun twist on the traditional mimosa, instead of using orange juice I chose to go with  ruby red grapefruit. I have also switched out the champagne with a rose and paired the citrus with sage.


Chocolate Cake with Whipped Mocha Frosting

The following blog post contains sponsored content.  A huge thank you to my friends at Hellmann's Mayonnaise. Without the support of brands like theirs, we bloggers would not be able to take the time to create recipes for you all!  

I don't own many cookbooks, the ones I do are near and dear to me. One of my favorites being a book of my grandmother's hand written recipes. There is something so comforting about these vintage classics and they never disappoint. The thing I love most about my grandmother's classic recipes, is that the ingredients are things I always have on hand, and they are super affordable.

There are a couple of cake recipes in her recipe book that my dad has always talked about, one being her Chocolate Mayonnaise Cake. As a kid I used to turn my nose up at the idea of it. Mayo in cake? It just didn't seem right. 


Raspberry Meringue Pudding

Tonight is the night I have been waiting on for close to a year. Downton Abbey season four starts tonight at 9pm EST on PBS.

You are super excited, yes?

Last year after hearing all the hub bub about the show I broke down and rented all three seasons and watched the episodes back to back. Practically binging on television. After I finished the finale episode of season three, I was left heartbroken. For those of you who have seen it, you know that feeling. The show's fans were left outraged and depressed.

Tonight to celebrate the return of my favorite show, a group of my friends and I are hosting a blog party. Since we are stretched from coast to coast, we can not hang out in real life. So instead we are doing it virtually.

Downton Abbey is not only the greatest drama to ever hit cable TV, it also has some great food. The show takes place in the early 1900's and follows the going ons of the the social classes in England at the time. One of them being the kitchen staff. Downton employs a great cook named Mrs. Patmore. In season one Mrs. Patmore makes her famous Raspberry Meringue Pudding also nicknamed Salty Pudding. In the rush of getting dessert served she accidentally used salt in the recipe instead of sugar. Which is where the nickname stems from. 

Since each of my friends is sharing an English themed dish on their blog today, I felt I had to make my own version of Mrs. Patmore's Raspberry Meringue Pudding.

In the episode, it is hard to see exactly what her pudding includes. With a little research I found an English pudding that is known as Queen of Puddings. It reminds me of a bread pudding of sorts, topped with jam and meringue.

After you check out the recipe, be sure to enter in my Downton Abbey giveaway as well as join me for a live chat on Twitter during the show at 9pm EST, hashtag #DowntonBlogParty.

Mrs. Patmore's Raspberry Meringue Pudding

For the pudding: 
  • 1 1/2 cups of finely ground plain white breadcrumbs
  • 1 tsp vanilla extract
  • 2 tbs melted unsalted butter 
  • 1 cup of milk
  • 1 cup of heavy cream
  • 4 egg yolks
  • 1/2 cup granulated sugar
For the meringue:
  •  2 room temperature egg whites   
  • 1/4 cup sugar 
  • 1/4 tsp salt 
  • 1/2 tsp cream of tarter
  • 3/4 cup honey
For serving: 
  • 1/2 cup raspberry jam
  • 1 pint fresh raspberries
  1. Preheat oven to 350
  2. Fill a large baking dish with hot water, about 1/3 of the way full.
  3. In a mixing bowl whisk together your pudding ingredients until incorporated. 
  4. Pour mixture into 4-6 greased  ramekins (depending on the size you may need more or less)
  5. Place puddings into the water bath (baking pan filled with water) and bake until the puddings have set and just barely jiggle. Mine took 20 minutes.
  6. Once puddings are done baking, run a sharp knife around the edges and turn upside down on your serving platter and release them. 
  7. To prepare your meringue, heat honey until it comes to a low boil. Set aside.
  8. In the bowl of your electric mixer, whip egg whites with salt and cream of tarter until foamy. 
  9. Whip on high speed until soft peaks form, slowly whip in your hot honey. 
  10. One the meringue is stiff and glossy remove form mixer.
  11. Warm jam up so it has thinned a tad, and drizzle or spread over the tops of each pudding.
  12. Dollop or pipe large mounds of the meringue on top of each pudding, serve with additional jam and fresh berries. 

 Check out what my friends brought to the party:

Susie Freaking Homemaker: Orange Cranberry Scones
Healthy Seasonal Recipes: Mini Beef Wellington Pot Pies
The Girly Girl Cooks: Crepes Islandaise
The Realistic Nutritionist: Fluffy Yorkshire Pudding

Downton Abbey Blog Party Giveaway
Enter to win the Unofficial Downton Abbey Cookbook and Keep Calm and Downton On coffee mug. Follow the directions on the widget listed below. Also be sure to join in the fun on Twitter tonight at 9pm EST hashtag #DowtonBlogParty!!

a Rafflecopter giveaway