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March 2021

How to Make Traditional Fettuccine Alfredo

By Food No Comments

I love pasta, especially Fettuccine Alfredo pasta. There is just something about pasta that is comforting, homely and always hits the spot! I was looking at different pasta recipes the other night and came across an article about ‘real and traditional’ fettuccine alfredo. The biggest thing in the article is that there is NO CREAM. The original way to make this pasta does not include heavy cream or milk of any kind. Am I the only one late to the game on this knowledge?!

Regardless, I felt like my mind was blown so I wanted to try it out. Let me preface this by saying, I do not have authentic ingredients. I will make this recipe again with authentic ingredients, but this was the best I could find at my local grocery store. Hopefully in the next week or two I can try my hand at making fettuccine pasta myself and find authentic parmesano reggiano cheese. So forgive me in advance, but I think this fettuccine alfredo turned out great even with the standard ingredients from the store!

Overall Review: 4.8/5

Most of the reasons people, especially those who grew up in the states, will not like this recipe is because they are used to our super creamy pasta sauces. This type of alfredo is not near as creamy and that’s because it does not have the heavy cream/milk texture in it. But what it does have is a stronger cheese and butter flavor, which I personally love. You could absolutely add some grilled chicken or shrimp to add some protein, but it tastes amazing and light on its own. That lack of heavy cream/milk makes this pasta light and I didn’t get that heaviness feeling I normally get after eating pasta. I’d highly recommend trying this Fettuccine Alfredo recipe for your next dinner, and if you do let me know in the comments below!

For more recipe reviews head to our page here: Recipe Reviews

How to Make Traditional Fettuccine Alfredo

Original Recipe From:


  • 1 Stick Unsalted Butter Diced
  • 4 oz Parmesano Reggiano (or Parmesan) Cheese Grated
  • 1 pd Fettuccine Pasta
  • Salt


  • Bring a pot of salted water to a rolling boil.
  • Add fettuccine pasta and cook until al dente. DO NOT DRAIN!!
  • In a separate large bowl, dice the butter and add the grated cheese
  • Using tongs add the pasta on top of the butter and cheese.
  • Add a half cup of the pasta water to the pasta, butter, and cheese bowl. Mix with tongs until combined and creamy. Add more pasta water if you want a creamier texture.
  • Add salt and pepper to taste. Grate some extra parmesan on top and serve immediately! Enjoy!

How to Make Copycat Starbucks Blueberry Muffins

By Food No Comments

I haven’t had a ton of pregnancy cravings, but these Starbucks Blueberry Muffins sounded AMAZING so I had to make them. These are moist, flavorful, full of blueberries and have a nice crunch with the extra topping. The only downfall to these is I followed the topping recipe. It didn’t feel like there was enough butter to make the crumbles correctly. I added some more butter to make it work, but the proportions seemed a bit off. Once there was another 2-3 tbsp of butter I was able to get a thicker crumble that I was looking for. The end result and taste was great though, so you may have to play with the butter proportions depending on how you like your crumble.

The base of the blueberry muffin is phenomenal though! I really think its the sour cream add in that makes this muffin so moist and yummy. That cup of sour cream getting folded in and then gently folding in the flour is whats key. As long as you don’t overwork the mixture you should be good to go. As far as cooking time goes, I have a 1 year old stove and it took about 20-23 minutes to get these muffins to a golden brown top/edge and a fully cooked center. Personally, I like to start at 15 minutes, check the muffins and then add by 3-5 minutes until completed. This eliminates the chance that I will accidentally burn the muffins, which would suck after all the work you put in.

Overall Review: 4.5/5

I think if the crumble proportions were a bit better this would be a 5/5 recipe. Since things have to be adjusted a bit I did knock a few points off the review. But the overall flavor and taste of these Starbucks Blueberry Muffins is phenomenal! You should absolutely make these the next time you get that muffin craving. If you are interested in more recipe reviews head over to our review page here: Cultivate Confidence Reviews.

Copycat Starbucks Blueberry Muffins

Recipe From Crazy for Crust



  • 3/4 cup All-purpose flour
  • 3/4 cup Granulated sugar
  • 1/4 tsp Salt
  • 5 tbsp Unsalted butter softened I need an extra 2-3 tbsp

Muffin Mix

  • 2 Large Eggs
  • 1 cup Granulated Sugar
  • 1/2 cup Vegetable Oil
  • 1 tbsp Vanilla Extract
  • 1 tsp White Vinegar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Sour Cream
  • 2 cups All purpose flour
  • 1 cup Blueberries fresh or frozen(defrosted and drained)


  • Preheat oven to 350 degrees. Line/spray muffin pan


  • Add all topping ingredients together in a bowl and mix with a fork until they are in crumbles. I had to add extra butter to the original recipe to make good crumbles

Muffin Mix

  • In a large bowl add eggs and beat with a hand mixer for 1-2 minutes until thick and frothy.
  • Mix in sugar and oil and mix until creamy and combined
  • Add vanilla, vinegar, baking soda and salt.
  • Using a wooden spoon mix in the sour cream and then the flour. Mix until combined, batter will be lumpy but don't overwork it.
  • Fold in blueberries. Be gentle so they don't break!
  • Bake for 15- 23 minutes. Start with 15 and check every 5 minutes so you don't overcook them. Top should have golden brown edges and middle should be clean when a toothpick is inserted.
  • Cool on a baking rack and serve.

How to Make Eggs Benedict Casserole – Magnolia Table

By Food No Comments

One breakfast item that I have grown to LOVE is Eggs Benedict. Since making individual egg benedict for everyone was going to be a large feat, this casserole was the perfect compromise. The base of the casserole (the first two photos) is the absolute easiest part. Takes very little time and basically no prep. My biggest suggestion for the base of the casserole is this: whisk the eggs before adding any cream or milk. I made that mistake and it was incredibly difficult to make sure you got all the egg yolks mixed together properly. Take my advice: eggs first, milk and cream second.

Once you have the base done, let it cook the first 30 minutes and just clean up and relax. After the first 30 minute bake is when things get interesting. You have to make the hollandaise sauce in the final 30 minute baking session. Now if you have never made hollandaise sauce, let me preface this, it can be intimidating. There are a couple key steps and all have to be executed correctly for it not to turn into scrambled eggs. My suggestion is to have someone assist you with this part, especially if you are new to cooking or making this sauce. I had my sister (thanks Mads!), take care of pouring the butter in while I whisked.

It was absolutely necessary for me because my arm was killing me from whisking and we had to switch positions! I also highly suggest that you turn down the heat a bit once you have boiling water and start whisking the eggs. I found that turning down the heat helped them not get too hot and I was able to make a sauce and not scrambled eggs. My other recommendation is to make sure that you have extra eggs in case you do need to try this sauce again. Regardless, this casserole can’t be classified as eggs benedict without this sauce.

I will say that once you do get the hollandaise sauce correct, it really makes this eggs benedict casserole shine. It’s got a very rich flavor that compliments the Canadian ham and egg mixture. I paired this with the Orange-Walnut Sweet Rolls for my gender reveal brunch and it was a perfect combination!

Overall Review: 5/5

Overall, I would say that this is a great bunch casserole. It makes a ton of food so I would definitely leave this recipe for an event where you are trying to feed 10-12 people. But it’s got an excellent flavor, feeds a crowd and looks like you put a lot of work into it. It’s definitely a favorite of mine and I’m so glad I took the time to make it!

If you choose to try this recipe, please let me know what you think in the comments below.

Eggs Benedict Casserole

From the Magnolia Table Cookbook
Servings 12 people



  • 8 tbsp Salted Butter, cut into 1/2 inch pieces
  • 12 English Muffins torn into 1 1/2 inch pieces
  • 10 oz Canadian Bacon
  • 18 Large Eggs
  • 1 1/2 cups Milk
  • 1 1/2 cups Heavy Cream
  • 1 1/2 tsp Garlic Powder
  • 1 1/2 tsp Salt
  • 1 1/2 tsp Black Pepper
  • 1/2 tsp Paprika


  • 8 Large Egg Yolks
  • 3 tbsp Lemon Juice
  • 3/4 pd Salted Butter
  • Pinch Cayenne Pepper
  • Pinch Ground White Pepper I couldn't find this, so used black pepper


  • Paprika
  • 2 tbsp Parsley

How to Make Orange-Walnut Sweet Rolls – Magnolia Table

By Food 2 Comments

These orange-walnut sweet rolls are phenomenal! Seriously one of my favorite Magnolia Table recipes to date. I made these for our gender reveal brunch with our family and it was a huge hit. They do require quite a bit of orange zest so be prepared with several oranges to get enough zest. I would say it took about four full oranges to get enough for the filling and the glaze.

The hardest part is getting the mixture for the center of the rolls mixed together correctly. You definitely need to make sure the butter is soft and room temperature, I had a small mishap with the butter that morning and it made softening it a challenge. But if at all possible, soften the butter first and the rest of the mixture should mix nicely. There is a decent orange taste to these orange-walnut sweet rolls, but its not overpowering. Don’t be afraid to make this recipe because of the orange flavoring! I also made these orange-walnut sweet rolls ahead early that morning and let them sit until I was ready for them to bake. That eliminated a lot of the prep work and made the morning go that much smoother.

Overall Review: 5/5

Overall, I loved these orange-walnut sweet rolls. They hit the spot, didn’t require making the dough ahead of time and the filling was fantastic. I would highly recommend these for any brunch or breakfast you have coming up. These also store for a day or two so you can have them for an entire weekend!

For more recipe reviews head to our site here: Recipe Reviews. If you decide to try these sweet rolls let me know in the comments below. I’d love to know what your thoughts are and if they were a hit with your family!

Orange-Walnut Sweet Rolls

From Magnolia Table by Joanna Gaines
Servings 12 Rolls


  • 8 inch cake pan


Sweet Rolls

  • 12 tbsp Salted Butter Room temperature
  • 3/4 cup Packed light brown sugar
  • 4 tsp Lightly packed finely grated orange zest
  • 1 tsp Ground cinnamon
  • 2 8-oz Cans refridgerated crescent rolls
  • 1 cup Chopped Walnuts

Orange Glaze

  • 2 cups Powdered Sugar
  • Zest of two oranges Finely grated
  • 2 tsp Pure vanilla extract
  • 1/4 cup Orange Juice (might need another 1/4 cup)


  • Preheat oven to 375 degrees

Sweet Rolls

  • In a medium bowl, add butter, brown sugar, orange zest and cinnamon. Use a fork to mash mixture into a paste. I highly suggest making sure your butter is room temperature soft so its easier to mash
  • Prepare a work surface with flour and unroll one of the crescent dough cans. Press perforations closed to make a single rectangle (be gentle with the dough). Spread half of the butter mixture evenly on crescent dough. Scatter walnuts on top of butter mixture.
  • Start rolling the dough from the long side until you make a log. Then cut crosswise into six pieces. Repeat with second can of dough and butter mixture.
  • Once you have your 12 pieces of rolls, place cut side up in an 8-inch cake pan.
  • Bake until a deep golden brown. Takes about 30-35 minutes

Orange Glaze

  • In a medium bowl, whisk powdered sugar, orange zest, and vanilla extract. Add in 1/4 cup orange juice and whisk. Add more until its a glaze that drips like a ribbon off the whisk.
  • Transfer (inverted) warm rolls to a serving plate and let stand for a few minutes. Drizzle glaze and serve. (I put the glaze over the pan since I was serving to a group straight out of the pan). Enjoy!