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Food

How to Make the Best Chocolate Dipped Shortbread Cookies

By Food No Comments

The perfect accompaniment to coffee is a chocolate dipped shortbread cookie! The buttery goodness of the shortbread cookies combined with the rich flavors of the chocolate make for the best cookie! I have been eating them every morning with my cup of coffee and its so good and worth every calorie. If you have a food processor these are easy to make and the recipe makes about two dozen cookies which is plenty for you and some friends!

Let me start this by saying that I do not own a food processor, which made for a very interesting cooking experience. I tried using a blender first, but that just did not work with the butter. The blender couldn’t combine the butter with the flour and just wasn’t giving me the texture I need. After a few tries, I decided to move to a bowl and use a handheld mixer. This worked way better but did not give the texture as described in the original recipe. However, the flavors and texture ended up being about the same and worked out to my benefit! So if you don’t have a food processor, using a handheld mixer will get the job done!

Overall Review: 5/5

Overall, the texture and flavor of these chocolate dipped shortbread cookies is perfect. They are everything you’d want in a cookie without being overly sweet. I highly recommend using a darker chocolate to keep the sugar intake lower. This will make for just the right amount of sugar in the cookie and won’t overpower the shortbread taste. I will definitely be making these again and would highly recommend them! If you do make them let me know if the comments below!

For the Magnolia Table Cookbook, you can find it on Amazon by following this link! Magnolia Table Cookbook

Chocolate Dipped Shortbread Cookies

From Magnolia Table Cookbook

Ingredients
  

  • 3 cups All purpose flour
  • 1 cup Granulated Sugar
  • 1 tsp Salt
  • 3/4 pd Butter 3 Sticks at room temperature
  • 4 tsp Pure Vanilla Extract
  • 8-10 oz Chocolate Chips I used 60% cocoa
  • 2 tsp Vegetable shortening

Instructions
 

  • In a food processer mix the flour, sugar, and salt.
  • Cut the 3/4 pound of butter into small sections to help combine easier
  • Add butter and pure vanilla extract to the food processor mixture and combine. Should come out as small clumps of dough
  • Remove from food processor and place on a well floured surface
  • Roll mixture into a ball and cut into two pieces
  • Take one of the pieces and roll into a log about 10 inches in length and 2 inches in height
  • Repeat for the second piece of the mixture
  • Take a butter knife and cut into 3/4 inch pieces and set aside
  • Place these pieces on 2 prepared baking sheets. (The baking sheets need to be lined with parchment paper). Be sure to keep the cookies 2 inches apart.
  • Place in the fridge for 30 minutes until firm.
  • Once the cookies are firm place in a 325 degree oven for 18-20 minutes.
  • Take out of the oven. Let cool for 5 minutes and then transfer to wire cooling rack. Once on the rack let cool until room temperature.
  • While the cookies finish cooling, take your chocolate chips and shortening and heat in a microwave at 20 second intervals until melted.
  • Take cooled cookies and dip half into the melted chocolate and place back onto the cooling rack.
  • Let the chocolate cool to room temperature and enjoy!
  • Keep in an airtight container for the next few days!

For more Magnolia Table cookies, head here for our recipes!

How to Make Country Potato Soup – Magnolia Table Review

By Food No Comments

One of my favorite soups to make in the fall is country potato soup! I love the flavors in the soup and the home style feel that it brings. Sometimes a good bowl of potato soup can fix a rough day at work or school and give you the warm feeling you need. However, a lot of times, potato soups can be on the heavy side with heavy whipping cream and lots of cheeses. What I love about this recipe is that it is much lighter and you can make it lighter with a few substitutions as well!

For my version of the Magnolia Table Country Potato Soup, I halved the recipe and substituted whole milk for 2% milk. I also cut the cheese topping because my husband isn’t a big cheese fan. But what’s great about this recipe is its customizable to your taste and will still turn out great! Additionally, cutting the ingredients in half was the perfect amount of soup for my husband and I with just enough leftovers for my husband to take to work with him. This potato soup didn’t take much time at all and would be paired perfectly with a good piece of bread on the side!

Overall Review: 5/5

I would absolutely make this country potato soup again and highly recommend it for a chilly fall or winter evening. This soup tastes great without making your stomach heavy like other soups. So far all the recipes out of the Magnolia Table Cookbook have been excellent and worth every moment it takes to make them! To find more recipes I’ve reviewed from her cookbook you can find them here. Also, if you take the time to make this country potato soup let me know what you think in the comments below!

Country Potato Soup

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 1/2 pd Thick-cut bacon
  • 4 tbsp Salted Butter
  • 6 Garlic Cloves minced
  • 1 Medium white onion diced
  • 3 Carrots peeled and cute into 1/2 inch dice
  • 3 Celery Stalks cut into 1/2 inch dice
  • 1/2 cup All purpose flour
  • 6 Medium Russet Potatoes
  • 1-48 oz Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Bay Leaf
  • 2 cups Whole Milk
  • 1 cup Grated cheddar cheese
  • 1 tsp Thyme leaves

Instructions
 

Crumbled Bacon

  • Preheat oven to 400 degrees
  • Line bacon on baking sheets (2) and put in oven for 20 minutes or until crispy. Transfer to a plate lined with paper towels to soak up the grease. Once cooled crumble the bacon

Potato Soup

  • In a large soup pot melt the butter over medium heat.
  • Add garlic, onion, carrots, and celery. Stir every few minutes until vegetables are tender. (about 10 minutes)
  • Add flour to pot and stir constantly for about 1-2 minutes until fully incorporated.
  • Add the potatoes, chicken broth, salt pepper and bay leaf. Bring to a boil.
  • Reduce and simmer until potatoes are tender. About 15 minutes.
  • Remove and discard the bay leaf.
  • Pour in the milk and stir constantly.
  • Simmer until soup thickens up a bit and potatoes are fully cooked. About 15 minutes.
  • Transfer soup to bowls and top with cheese, thyme and bacon.
  • Store leftovers in a covered container in fridge for 3-4 days.

How to Make a Pumpkin Roll

By Food No Comments

Pumpkin rolls are one of my favorite fall desserts! Seriously, so many good flavors without being overpowering! In my opinion the pumpkin roll is the perfect compliment for Thanksgiving dinners and any holiday get together.

One thing I want to make a note about with pumpkin roll recipe is, apparently you need a jelly pan. A jelly pan is narrower and has thicker walls than a standard cookie sheet which helps to better make a better roll structure. However, I don’t have one of those pans so I improvised with a cookie sheet. It wasn’t the perfect shape, but it got the job done! So if you don’t have a jelly pan its okay! Just do the best you can with the cookie sheet you have.

For the actual pumpkin roll, its very simple to make. This recipe is from The Frugal Navy Wife and is simply amazing! She does a great job explaining the recipe and how to make a great pumpkin roll! From my experience, the ingredients and process aren’t difficult to follow it just takes a bit of patience. Making the pumpkin structure didn’t take a lot of work and the cooking time is 15 minutes. My biggest piece of advice is to take your time making the shape on the cookie sheet if using one. That way it comes out as close to a rectangle as possible. Also, I know her recipe doesn’t call for using a towel to help roll the pumpkin structure, but I found it helped me to keep the shape and prevent any cracking. If you find its difficult to roll straight out of the oven, I would use a small towel to assist you and keep things in the correct shape.

Next, the cream cheese mixture was super easy to make and set aside while the pumpkin roll structure cooked. I found it made plenty, if not too much, filling and tasted great with the pumpkin flavors in the roll structure. Overall, I found this recipe just took a lot of time and patience, but was worth every minute. The flavors are great and it makes plenty to go around! Even my husband who HATES pumpkin thought this recipe was good!

Overall Pumpkin Roll Review: 5/5

I would absolutely make this again, and hopefully next time I would have a jelly pan to help make my structure a bit cleaner! But for what I had in the kitchen this turned out exactly how I hoped and it tasted great as well! If you try this recipe let me know below in the comments!

Pumpkin Roll with Cream Cheese Filling

Recipe From: https://www.thefrugalnavywife.com/pumpkin-roll-recipe/?utm_medium=social&utm_source=pinterest&utm_campaign=tailwind_tribes&utm_content=tribes&utm_term=413989938_13926282_103229

Ingredients
  

  • 3/4 cup Flour
  • 1 tsp Baking Powder
  • 1 tbsp Pumpkin Spice
  • 1/4 tsp Salt
  • 3 Eggs
  • 1 cup Granulated Sugar
  • 2 1/2 tsp Vanilla
  • 2/3 cup Pumpkin (puree) In a can
  • 8 oz Cream Cheese softened
  • 6 oz Butter softened
  • 1 cup Powdered Sugar

Instructions
 

  • Preheat your oven to 375 degrees
  • In a medium bowl add the flour, baking powder, pumpkin spice and salt. Whisk these together until combined
  • In a larger bowl whisk the eggs, granulated sugar, vanilla (1 1/2 tsp) and pumpkin puree
  • Mix the dry ingredients with the wet ingredients and mix until just combined.
  • Pour on a prepared baking sheet (or jelly pan). I prepared it with parchment paper so it would come off easier.
  • Bake for 15 minutes until set.
  • While the pumpkin mixture bakes, in a medium bowl mix the cream cheese, butter, powdered sugar and vanilla(1 tsp) until light and fluffy. Set aside
  • Once the pumpkin roll is done baking flip and remove the parchment. Using you hands or a towel, slowly roll into a tight pumpkin roll shape.
  • Place on a wire cooling rack until the pumpkin roll is completely cool to the touch.
  • Unroll and add the cream cheese mixture. Spread until even across the roll. Using parchment paper or cling wrap, roll the pumpkin roll into the roll structure and set in the fridge to cool for 1 hour.
  • Once your roll is done cooling, take out and sprinkle with powdered sugar. Cut into slices and enjoy!

How to Make Amazing Pumpkin Chocolate Chip Cookies

By Food No Comments

It’s fall and that means pumpkin flavored everything! Pumpkin chocolate chip cookies sounded perfect as the weather has finally turned a bit colder. Today’s recipe is from Sally’s Baking Addiction and was super unique in that this recipe does not call for eggs. This cookie recipe wasn’t difficult to make and didn’t take too long! I will say that I did not pat the moisture out of the pumpkin puree, mainly because I kept trying to do so and epically failed each time! I have no idea what I’m doing wrong but I decided to stop wasting precious pumpkin puree and just move forward with it as is!

Regardless, I kept pushing forward and finished the recipe! And instead of taking the advice in the recipe, I ate a cookie straight out of the oven. Let me tell you…. it’s not as good as it was this morning! This is definitely a cookie that tastes better a few hours later. So if you are headed to a family or friend get together, this is the recipe to make. You can make it the night before and remove all the stress of cooking the day of the event.

Overall, I would say that these pumpkin chocolate chip cookies are really good, but I would probably have added some more spices. I like quite a bit of cinnamon and spice flavor in my cookies and I think a bit more spice would have made these an A+ cookie! But the pumpkin and chocolate flavor is still so good and make this pumpkin chocolate chip cookie recipe worth it!

Overall Review: 4/5

P.S. If you are looking for more fall recipes, check out my other post, 5 Recipes to Make with Your Apple Picking Haul! Definitely some great apple options for those that are interested!

Pumpkin Chocolate Chip Cookies

Recipe From: https://sallysbakingaddiction.com/pumpkin-chocolate-chip-cookies/
Servings 18 cookies

Ingredients
  

  • 1/2 cup Unsalted Butter melted & slightly cooked
  • 1/4 cup Light brown sugar
  • 1/2 cup Granulated sugar
  • 1 tsp Vanilla Extract
  • 6 tbsp Pumpkin Puree
  • 1 & 1/2 cups All-Purpose Flour
  • 1/4 tsp Salt
  • 1/4 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 & 1/2 tsp Ground cinnamon
  • 3/4 tsp Pumpkin Pie Spice
  • 1/2 cup Chocolate chips

Instructions
 

  • In a medium bowl whisk the melted butter, brown sugar and granulated sugar
  • Mix in the vanilla and pumpkin puree with the sugar/butter mixture.
  • In a larger bowl, whisk the flour, baking soda and powder, salt, cinnamon and pumpkin pie spices until combined.
  • Pour the wet ingredients into the dry ingredients and mix to combine(use a spatula).
  • Once fully combined add the chocolate chips and mix as well as you can.
  • Cover and chill in the fridge for 30 minutes. You CANNOT skip this step.
  • Once chilled, preheat oven to 350 degrees.
  • Roll about 1 1/2 tbsps of the cookie dough into balls and place on a parchment covered baking sheet.
  • Place in the oven for 11-12 minutes until edges are set.
  • The center will still be super soft and its okay.
  • Don't eat right ahead, let the cookies cool for 15-20 minutes so the flavors combine.
  • Serve with a glass of milk or a PSL and enjoy!

5 Recipes to Make with Your Apple Picking Haul

By Food No Comments

It’s apple picking haul season and that means bushels of apples and all the apple recipes! If you are like me, its a bit overwhelming trying to find good recipes to make with all the apples. So, I went to work finding 5 recipes to make with your apple picking haul! (All recipes are linked in the headings below)

1.) Crock-Pot Apple Butter

Apple butter was without doubt one of my favorite recipes! So easy to do and you get a great result. This apple butter is great on a good piece of toast or in some oatmeal in the morning. I highly recommend making this to share with family and friends!

2.) Apple Cinnamon Fritter Bread

Apple cinnamon fritter bread was my husbands favorite and a huge hit! The layer of apple cinnamon in the middle of the bread is a game changer and really enhances the taste of the bread. This apple bread is one that I will continue to make for seasons to come as its the perfect fall compliment to a cup of coffee on a chilly morning.

3.) Apple Muffins

Apple Muffins were a spur of the moment Friday afternoon decision. They didn’t take long at all and were such a treat for breakfast on Saturday morning. Apple muffins are full of that crisp apple flavor and spices. It’s not overpowering in spice and it hits the spot! The best part about these is they don’t take a lot of apples so you can make several batches for friends and family!

4.) Mini Apple Pies

Let me start out by saying that these mini apple pies took work. It wasn’t that they were necessarily hard to make, its that they take quite a bit of time to make. To make the lattice tops like I did, just requires patience to get them set up right and placed on top of the pies. However, I truly think they were worth the effort. Mini apple pies are the perfect compliment to a party and they use a bunch of apples!

5.) Harvest Chicken Apple Skillet

Finally, we have the harvest chicken apple skillet. This skillet is unique in flavors, but definitely has a fall vibe to it. I grew to really like this recipe but its definitely a sweet and savory dish and that presents a big flavor profile. I do recommend trying it though! It’s good to mix things up and try something new and different and this fits the bill!

And that’s it! These are my top 5 recipes to make with your apple picking haul. If you decide to try any of them let me know below in the comment section!

How to Make Homemade Crock-Pot Apple Butter

By Food No Comments

It’s officially fall! That means all the apple recipes! Today’s recipe is all things apple butter. I love apple butter is so sweet and it paired so well with a good piece of toast. This homemade crock-pot apple butter is especially perfect after a trip to the orchard when you have excess apples. What I loved about this recipe is that while it does take a while to cook, most of that time is in the Crock-Pot.

My personal opinion was that this recipe tasted great. The flavors were just right and not too much that it overpowered the apple taste. My husband was a huge fan and has had at least two pieces of apple butter toast a day! This is also the perfect recipe for those who are beginner cooks, it’s really not a challenging recipe and produces great results.

This recipe is not a canning recipe. There are specific things that have to be done to preserve the apple butter and this recipe does not do that. However, this does last a couple weeks if you make double or triple the recipe. The amount listed below is perfect for a small family that wants to have a couple days of apple butter(my single batch photos are below). For those with larger families or those who want to gift it, I would triple the recipe. When I did that it filled two mason jars completely. Which would be perfect for sharing or giving one away to friends!

Overall, if you are looking for a super easy crock-pot apple butter recipe, this is the one! If you do decide to try it, let me know below in the comments!

Overall Review: 5/5

Crock-Pot Apple Butter

Ingredients
  

  • 6 Medium-Large Apples
  • 1/2 cup Raw Sugar
  • 1/4 cup Brown Sugar
  • 1 tsp Cinnamon
  • 1/8 tsp Nutmeg
  • 1/8 tsp Allspice

Instructions
 

  • Peel and dice all your apples and set in your crockpot
  • Add raw sugar, brown sugar, cinnamon, nutmeg and allspice. Combine Well.
  • Set crock-pot to high for 5 hours
  • Use an immersion blender to blend until there are no apple chunks. I personally don't have an immersion blender so I had to transfer to a regular blender and puree that way.
  • Once fully blended, put the crock-pot on high for 2 hours
  • Transfer to some mason jars and use on all your favorite foods!

How to Make a Buttermilk Blueberry Puff – Magnolia Table

By Food 3 Comments

Y’all, why I decided to try a new dish for a get together…. I’ll never know! But this dish is so easy to make and has such a unique taste! All the eggs and buttermilk give it a very unique texture and honestly was hard for me to work through. I absolutely loved the flavor profile, everything about the flavors is exactly what you’d hope for. Between the berries, the pastry and the coarse sugar topping the flavor is immaculate. But it is a very squishy dessert and I wasn’t huge on it. If there was a way to toughen it up -it would be the perfect dessert! But it was good in its own right and is definitely worth trying!

*Fun fact, figured out afterwards it should be cooked croissants. Fun lesson learned!

Overall Review: 3.5/5

I honestly just couldn’t get over the texture, but this is a super easy recipe to make and is a great brunch item! So if squishy textures don’t bother you, give it a shot and let me know what you think below!

Buttermilk Blueberry Puff

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 12 tbsp Unsalted Butter at Room Temperature
  • 12 cups Cubed Croissants (6-8 large)
  • 3 cups Blueberries or Blackberries
  • 1 cup Granulated Sugar
  • 6 Large Eggs
  • 2 cups Heavy Cream
  • 1 cup Buttermilk
  • 2 tbsp Pure Vanilla Extract
  • 1 tsp Salt
  • 1 tbsp Coarse Raw Sugar

Instructions
 

  • Preheat the oven to 375 degrees
  • Grease a 9 x 13 x 3 baking dish with 1 tbsp butter
  • Spread the croissant cubes evenly in the dish and top with berries
  • Use a mixer and beat the 12 tbsp butter with granulated sugar until creamy. This takes a couple minutes to do.
  • Beat in the eggs, one at a time, beating well after each addition.
  • Beat in the cream, buttermilk, vanilla and salt.
  • Pour over the croissants and berries. Sprinkle with coarse sugar
  • Bake until a knife inserted near the center comes out clean, about 35 minutes.
  • Serve warm. Leftovers last about 2 days.

How to Make After School Banana Bread – Magnolia Table

By Food No Comments

I have NEVER topped my banana bread with sugar and seriously it is a game changer! It added the perfect crunch to the top of the banana bread and made it taste so much better! I couldn’t have loved that addition to this recipe more! Overall, I really liked this banana bread. The recipe really isn’t much different than other recipes but nonetheless, it had the crunch and sweetness that you want so I will chalk it up to a success! This banana bread took no time at all to make and is perfect for rainy cold days or days of quarantine boredom.

Overall Rating 4.5/5

After-School Banana Bread

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Nonstick Cooking Spray
  • 8 tbsp Salted Butter (melted and cooled) — Plus more for serving
  • 1 cup Packed Light Brown Sugar
  • 2 Large Eggs
  • 1 1/2 tsp Pure Vanilla Extract
  • 4-5 Very Ripe Bananas -Mashed
  • 1 3/4 cups All-Purpose Flour
  • 1 tsp Baking Soda
  • 1/2 tsp Kosher Salt
  • 1/2 cup Chopped Pecans I used Walnuts
  • 1-2 tbsp Granulated Sugar

Instructions
 

  • Preheat to 350 degrees. She recommends an 8×8 pan but I think a bread pan works just as well! Make sure to grease the pan.
  • In a medium bowl beat (with a mixer) the butter, brown sugar, eggs and vanilla until blended.
  • Add bananas and combine.
  • In another medium bowl, whisk the flour, baking soda, and salt.
  • Add the dry ingredients to your wet ingredients and combine. Add pecans and combine.
  • Pour batter into greased pan and spread evenly. Sprinkle granulated sugar on top.
  • Bake for about 40-45 minutes until cooked. Use a knife or toothpick to test that its cooked.
  • Slice and serve with butter.

How to Make Chicken Salad Croissant Sandwiches – Magnolia Table Review

By Food No Comments

Chicken Salad Sandwiches just hit the spot on a warm Saturday afternoon. Add it with a good glass of Arnold Palmer and you have the perfect lunch! Let me preface this by saying that when I assembled our sandwiches I did not add the lettuce/tomato. Mainly because the chicken salad was so good I felt it didn’t feel that it needed anything else, and I prefer my sandwiches without the lettuce and tomato. This sandwich is pretty standard when you look across the board at chicken salads, except for one ingredient – chives. The chives add that punch of flavor that really takes this chicken salad to the next level. These sandwiches are super easy to throw together and should be your next meal as we head into fall!

Overall Review: 5/5

Chicken Salad Croissant Sandwiches

From Magnolia Table by Joanna Gaines

Ingredients
  

  • 5 Cups Shredded meat from rotisserie chicken
  • 1 1/2 Cups Halved red grapes
  • 3/4 Cup Chopped Pecans (Optional)
  • 1/4 Cup Sliced green onions or chives
  • 1 1/4 Cups Mayonnaise
  • Salt
  • Black Pepper
  • 12 Small Croissants
  • 6 Butter Lettuce Leaves
  • 2 Vine-Ripened Tomatoes

Instructions
 

  • Combine chicken, grapes, pecans, chives in a large bowl and mix well.
  • Add mayo, salt and pepper to taste and combine.
  • Cover and chill until cold — About 1-2 hours
  • Serve on croissants. Add tomato and lettuce for an additional punch.

Bow Tie Pasta with Baby Kale & Sun-Dried Tomatoes – Magnolia Table

By Food No Comments

This pasta is AMAZING! It’s definitely a heavier dish, but the flavors that you get are astounding. Don’t skimp adding in the kale, tomatoes and artichokes. They are all necessary to the flavor profile and worth the cost! So this dish does take a bit of time, so be patient with it. None of the steps are difficult, its just that it takes some time to get everything together. I highly suggest buying canned artichokes too because artichokes are a huge pain to cut from the whole artichoke, plus you need quite a lot of them. But finding canned versions are super easy! This recipe was a huge hit with me and my husband! I was so surprised he liked it too, because there were a lot of veggies and no meat. But like I mentioned earlier, the flavors make this pasta what it is. You definitely only need one bowl at a time so this will last several days if it’s just two people eating. I’d highly recommend making this one night, especially for these coming chilly fall nights!

Overall Review: 5/5

Bow Tie Pasta with Baby Kale & Sun-Dried Toamtoes

From Magnolia Table by Joanna Gaines

Ingredients
  

  • Salt
  • 1 pd Bow Tie Pasta
  • 2 tbsp Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2 cups Heavy Cream
  • 1 8-oz block cream cheese
  • 1 1/2 cups Shredded Parmesan Cheese
  • 1 12-oz marinated quartered artichoke hearts – drained and halved lengthwise
  • 1 8.5 oz jar oil-packed sun-dried tomatoes
  • 5 oz baby kale or spinach
  • Ground Black Pepper
  • 1/2 cup Chopped Walnuts
  • 1/4 cup Chives — For Garnish
https://www.youtube.com/watch?v=duU8n_ptrv4