Kitchen Stories: Cherry Almond Oatmeal

I've been trying to get Bianca to eat a proper breakfast at home before she leaves for an almost two hour trip to get to school everyday. But it's always impossible to make her sit down for a meal so early in the morning when she's in between being half asleep and rushing out the door. I've tried serving up her old favorites as well as new ones in the hopes of piquing her fancy but all I get is one bite or maybe two if I'm lucky, and that's it. I've tried sending her with a packed breakfast and lunch but she prefers hot food so it's a choice between the cafeteria or the fast food restaurants just outside her campus. Not really a good idea health and money wise.

I know she's 17 and all grown up now, but the mom in me will always see her as a baby. I always worry that she's not eating well or that she's not getting enough rest, I can almost hear her complaining and protesting as she reads this post. But I'm pretty sure I'm not the only one who feels this way. Right, fellow moms?!? Could I have a show of hands, please? Just so I can prove my point. Hahaha.

I made Cherry Almond Oatmeal over the weekend and she liked it enough to ask if she could bring some for breakfast in school. Success! It could have been the cherries, but since it's not exactly the type of fruit you can have every day, we'll experiment with other fruits that are in season and not as costly.

Although this doesn't really count as a recipe since it is pretty basic, I'm sharing the how-to with you just so you can keep this in mind for when you feel like giving your oatmeal some extra lovin'.

Cherry Almond Oatmeal

(makes 1 serving)

1/2 cup old fashioned oats

1 cup almond milk

pinch of salt

2 tablespoons brown sugar

1/8 teaspoon almond extract

1/3 cup fresh cherries, pitted and quartered

2 tablespoons slivered almonds, toasted

Combine oats, almond milk and a pinch of salt in a saucepan. Bring to a boil, then stir in the brown sugar. Continue to simmer for 5 minutes until oats are thick and creamy. Remove the saucepan from the heat and add almond extract and a little splash of almond milk. Mix well.

Pour into a bowl and top with cherries and almonds. You may use as much or as little fruit, nuts and sugar as you like, according to your preference. Enjoy!

Kitchen Stories: Fresh Fruit Tarts

We love that we've been spending lots of the time in the kitchen this week. These past months have been awfully busy, most especially with Bianca's fully loaded college schedule. Breakfast is always rushed or on the go, and by the time we're both home for dinner, we just want to get it over with so we can turn in for the night or in her case, do homework.

I'm so grateful for this short break we're having now to bond over food and cooking at home. We actually argue a lot when we're in the kitchen about how certain things should be done. But it's all in good fun and we always have a good laugh about it afterwards!

One of our favorite things to make are desserts with all kinds of berries. These picture perfect Fresh Fruit Tarts can be made with your choice of fruits as well - we're just partial to strawberries and blueberries. The tart shells can be made in advance and can keep for a month in the freezer. You can also opt to use ready made tart shells, like we did.*

Fresh Fruit Tarts
makes 6

For the Crust:
(recipe by Arleen Sevilla-Agustin)

1 1/4 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
1/2 cup cold unsalted butter, cut into small pieces
1/4 cup vegetable shortening, room temperature
3-4 tablespoons cold water

Cut in butter and vegetable shortening into flour using a pastry blender or two knives until mixture resembles a coarse meal.

Sprinkle cold water all at once over mixture and stir to blend until pastry is moist enough to hold together. Gather with hand and shape into a ball. Flatten into a disc and wrap with plastic wrap, chill in the refrigerator for at least 30 minutes.

Preheat oven to 400 F degrees. Roll out chilled dough and press evenly into mini tart pans. Prick the bottoms with a fork, then lay a piece of parchment paper on each tart and put in dried beans as weights.

Place pie tarts on a cookie sheet and bake for 15 minutes. Take out the paper with pie weights and return to oven for another 10 minutes, until golden brown. Cool crust completely.

For the Pastry Cream:

3 large egg yolks
1/2 cup sugar
2 tablespoons flour
2 tablespoons cornstarch
2 cups fresh whole milk
1 teaspoon vanilla extract

For the Fruit:

1 cup sliced strawberries
1 cup blueberries
apricot jam, warmed and strained (optional)

In a medium sized, heatproof bowl, mix egg yolks, sugar together. Add in flour and cornstarch, mixing until you get a thick,smooth paste.

Heat milk in a saucepan until almost boiling, just until you start to see wisps of steam. Remove from heat. Slowly pour a little of the hot milk into the egg mixture and whisk to combine. Continue pouring the milk in a thin stream into the eggs, whisking continuously.

When all the milk have been added to the mixture, pour everything back in the saucepan. Set the pan back to medium heat and cook until boiling, whisking constantly to prevent curdling. As soon as mixture thickens to a pudding like consistency, whisk for a few more seconds then immediately remove from heat. Stir in vanilla extract. 

Pour pastry cream into a bowl and cover with plastic wrap pressed right up against the surface of the cream.This will prevent the cream from forming a skin. Cool completely to room temperature then chill for at least 1 hour before using. Pastry cream will keep for about 3 days in refrigerator.

To assemble, fill tarts with cream and top with berries or fresh fruits of choice. Gently brush with apricot jam if desired.

Nothing inspires us to cook and to be more creative in the kitchen more than new tableware and props to play around with. We all "eat with our eyes" first, and our initial visual impression of food most certainly affects our sense of taste. So, no matter how simple a dish may be, we always find ways to serve it as appetizing and inviting as possible. Many thanks again to Bungalow 300 for helping us create our colorful and fun kitchen story for today!

Bungalow 300 items featured:
Bellini Tray in Teal
Danish Trays in Bamboo Green and Citrin Yellow
Shell Dipping Bowls
Cutlery Dinner Plate
Black Bird Plate
Chocolat Small Dish
Eleanor Bear Holiday Ornaments
Inabel Napkins and Hand Towels
Inabel Table Runner in Black & White

*tart shells were specially made for us by Arleen Sevilla-Agustin. Do check out her custom, made-to-order cakes, cupcakes and cookies at Arleen's Sweet Art.

Kitchen Stories: Baked Eggs with Spinach & Mushrooms

Baked eggs are great for brunch, and when served with a salad of leafy greens and some warm crusty bread, it's satisfying enough to double as dinner. They're cooked in individual ramekins so they're easy enough to be multiplied for a crowd. So perfect for entertaining! They can be dressed up in so many ways, with a lot of delicious flavor combinations. You can add bacon, sausages, cheese, tomatoes, potatoes and even quinoa, then just leave in the oven to cook! 

Baked Eggs with Spinach & Mushrooms
Serves 6

500 grams fresh baby spinach
1 small white onion, finely chopped
1 clove garlic, minced
4 tablespoons butter
350 grams fresh mushrooms, thinly sliced (we used baby portobello)
1/2 cup heavy cream
salt and pepper
6 large eggs
1/4 cup grated Parmesan cheese

Preheat oven to 350F.

Cut off thick stems from spinach and discard. Clean spinach leaves by soaking in a large bowl or basin with water to loosen any sand or dirt. Drain, then repeat soaking and draining until clean. Transfer directly to a heavy skillet set over medium-low heat, no need to dry. Cook spinach leaves, turning with tongs, until wilted about 30 seconds. Set aside. 

Wipe skillet  dry, then melt butter on medium heat. Cook onions and garlic until softened, about 2 to 3 minutes. Add sliced mushrooms and increase the heat to medium-high. Cook, stirring until mushrooms have softened and released liquid. Continue cooking until all the liquid has evaporated. This should take about 8 minutes.

Stir in the heavy cream, Parmesan cheese, cooked spinach and season with salt and pepper to taste. Remove skillet from heat and allow  mixture to cool.

Brush 6 ramekins or oven-safe bowls with a little butter. Fill each with spinach and mushrooms. Create wells or indentations by pushing the filling to the sides of the bowl, large enough to fit an egg. Crack 1 egg into each well and cook in oven until whites are firm and yolks are still runny, about 15-18 minutes.

I know we've been away for quite some time, but one look at these pretty tableware from furniture and home store, Bungalow 300 was enough to lure us back into the kitchen to start cooking again! View their Holiday Gift Catalogue here or catch their pop up store for beautiful gift ideas at the Corte de las Palmas in Alabang Town Center from November 20 to 25.

Bungalow 300 items featured:
Raffia Placemats in Zen Black & White and Pomelo
Bone Side Plate and Salad Plate
Wooden Plates

Kitchen Stories- Pan Grilled Sausages & Apples

Well, hello there! I'm so sorry we've been so quiet here on the blog. This summer heat has been particularly difficult for me, leaving me feeling sick and weak with little energy to do anything. All I wanted to do was stay in a cool, air conditioned space and never leave. But, life must go on and I'm relieved that the heat is slowly letting up and we're finally experiencing occasional rain. I've put Bianca in charge of our Instagram and Facebook page, and we hope you've been following and enjoying all the photos and updates she's been posting.

I'm slowly getting back into the kitchen - I've missed cooking and sharing our recipes with you! Here's one we made last week. It's quite simple, and you won't break a sweat, we promise! Do try it out soon!

Pan Grilled Sausages & Apples

8 Sweet or Hot Italian Sausages, or a combination of both
2 Apples, we used Fuji apples, but you can also use Granny Smith
2 Tablespoons butter
1 Tablespoon brown sugar

Core and slice apples into thin wedges and toss in a bowl with brown sugar, set aside. Put a non stick grill pan over medium heat, add sausages and cook until nice and brown, turning occasionally about 5 minutes. When sausages are cooked through, remove from heat and set aside.

Warm butter in a skillet, then stir in apples with brown sugar. Cook, stirring gently until caramelized, with still a little bit of crunch to it. Slice sausages as desired and mix in pan with apples. Serve with crusty bread or mashed potatoes.

Kitchen Stories- Calamansi Muffins

She Said: Calamansi or Philippine lime can be used in a variety of dishes, both savory and sweet. I like using it in marinades for meat or as a dipping sauce for grilled fish. It's actually my first time to use calamansi juice in baking. These sweet and tart muffins turned out delicious, I'm already looking up other calamansi dessert recipes to try out!

she said: I've been taking advantage of my summer vacation to catch up on some sleep. On most mornings, I'm up late so I generally miss breakfast time. Good thing the English invented brunch! I love "brunching" with mom. These buttery muffins are just perfect when they're hot from the oven. Now I'm ready for some bacon and eggs. Yum!

Calamansi Muffins
(adapted from pepper.ph)

1/2 cup (1 stick) butter, at room temperature, plus more for muffin tin

1 1/2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/4 cup milk
1/4 cup calamansi juice

Preheat oven to 350F. Using a pastry brush, coat muffin pan with butter. This recipe makes 8 to 10 muffins depending on the size of your pan.

Sift together flour, baking powder, baking soda and salt.

In a bowl, beat the butter with an electric mixer on medium speed until light and creamy. Add in the sugar and continue to mix. Add eggs one at a time, beating well after each addition.

Combine calamansi juice and the milk- it will look curdled, but rest assured that it's alright.

With the mixer on low speed, add the flour mixture in three batches, alternating with two additions of the calamansi mixture.

Spoon the batter into prepared muffin pan, filling each cup about 3/4 full. Bake until a toothpick inserted in center comes out clean, 20 to 25 minutes. Serve warm.

This article also appears on PhilStar.com.

Kitchen Stories- Ricotta & Spinach Pasta with Grilled Chicken

Cooking during the summer can be a bit of a challenge. With the rising temperatures and the sweltering heat that is upon us right now, we all want to spend less time in the kitchen and get dinner to the table as quickly as possible.

Summertime meal preparation is all about fast, easy methods and with a little bit of planning, you can serve up an uncomplicated meal that's both satisfying and delicious. This recipe calls for grilled chicken which you can prepare and cook in advance.

She Said: One of our favorite things to make at home is grilled chicken fillets. We often cook more than what a recipe calls for and keep the rest for future meals. They keep well in the freezer! Just thaw and reheat to mix with salads, pasta dishes and as filling for sandwiches.

she said: To prepare the chicken, simply brush with a little olive oil, season with salt, pepper and  garlic powder. Cook over a charcoal grill or grill pan, about 5 minutes per side. We hope you get to try this creamy, cheesy pasta recipe with a zesty lemon flavor!

Ricotta & Spinach Pasta with Grilled Chicken
(adapted from cookingclassy.com)

4 large chicken breast fillets, grilled and sliced into strips
500 grams spaghetti or fettucine
1 bag fresh baby spinach, steamed until just wilted
1 cup reserved pasta water
2 tablespoons extra virgin olive oil
2 cups ricotta cheese
1/2 cup grated parmesan
zest and juice of 1 lemon
coarse salt and freshly ground pepper

Directions:

1. Cut off the thick stems of the spinach and discard. Clean by filling a large bowl with water and soaking the spinach to loosen any dirt or sand. Drain the water and rinse the leaves, then repeat soaking and draining process once more. Set aside.

2. Cook pasta in salted water according to package directions, reserve 1 cup pasta water before draining. Place washed spinach in the bottom of a colander then pour out the pasta to drain. The boiling hot pasta water will cook the spinach until just wilted.

3. Return pasta and spinach into pot and set over medium heat. Add 1/2 cup pasta water, olive oil, ricotta, parmesan, lemon zest, lemon juice and toss to coat until ricotta is heated through. Add in more pasta water if needed, season with salt and pepper. Add in sliced chicken. Serve warm topped with more parmesan if desired.

This article also appears on PhilStar.com.

Kitchen Stories- Sole with Lemon Butter Sauce

Here's a light and easy fish recipe for those meatless Fridays of Lent. The addition of lemon slices during cooking helps keep the fish moist and flavorful. A simple sauce made with a combination of white wine, butter and lemon juice is the perfect compliment for this dish.

Sole with Lemon Butter Sauce

(from marthastewart.com)

3/4 cup dry white wine

3 sole fillets (about 330 grams each)

coarse salt and fresh ground pepper

18 very thin lemon slices (from 2 lemons), seeds removed

3 tablespoons of lemon juice

4 tablespoons cold butter

fresh dill sprigs

1. Pour white wine in a large lidded skillet. Slice each sole fillet into 3 smaller pieces. Season with salt and pepper and arrange in the skillet. Lay two overlapping lemon slices on each piece of fish.

2. Bring the wine to a boil; reduce heat to medium low. Cover skillet with lid and simmer gently until the fish is opaque through-out, about 3-5 minutes. With a spatula, carefully transfer fish to serving plates.

3. Return the liquid in the skillet to a boil and cook until reduced to 1/2 cup. Remove from heat, then whisk in lemon juice and butter until smooth. Season with salt; strain if desired. Serve with the fish and garnish with fresh dill and freshly ground black pepper.

She Said: I love lemons and can't help but add a squeeze of lemon juice to just about everything! I have also taken up the habit of drinking warm lemon water in the morning, so you can be sure to find a regular supply of this tangy, sour and fresh smelling citrus in our kitchen.

she said: I was really surprised that this dish was really simple to make! This one's a keeper, because the recipe is so easy I can do it myself! : )


This article also appears on PhilStar.com

Kitchen Stories- Chicken in Mustard Cream Sauce

We've been cooking a lot of chicken dishes lately, particularly white chicken meat, which has a little less fat and fewer calories compared to dark meat. We are really trying our best to make healthier choices when it comes to our meals. Chicken breast meat has more protein and less cholesterol, so it's the better choice. We like adding it to our salads, or serving it with some roasted or steamed vegetables and we look forward to sharing our chicken recipes with you! 

She Said: Our New Year's resolution to eat healthier meals has been going well so far. We've been eating more fruits and vegetables and we're slowly choosing lean meats over fatty cuts.

she said: Now, we only hope to be successful when it comes to desserts! We both have a weakness for all things sweet and can't resist chocolates, cakes and cookies, but we're really trying our best most especially for the Lenten season.

This recipe calls for skinless chicken breast fillets. The accompanying sauce is a French classic, made with mustard and heavy cream which you can substitute with milk or even plain yogurt. It makes a perfect sauce for pan seared fish and as topping for pork tenderloin too. Serve this with some steamed string beans and rice on the side and you've got yourself the perfect lunch. Enjoy!

Chicken in Mustard Cream Sauce

(adapted from The Pioneer Woman)

4 boneless, skinless chicken breast

2 tablespoons olive oil

1/2 cup low sodium chicken broth

1/2 cup heavy cream or substitute with plain yogurt

2 tablespoons Dijon mustard

1 tablespoon finely chopped fresh tarragon (or 1 teaspoon dried)

coarse salt and fresh ground black pepper

1. In a medium frying pan, heat oil over moderate heat. Season chicken with salt and pepper and add to pan. Saute until cooked through, about 10 minutes, turning once. Transfer to a plate and keep warm.

2. Pour chicken broth into the hot pan, cook stirring until broth is reduced in half. Whisk in cream yogurt, mustard and tarragon. Cook whisking until thickened, about 2 minutes.

3. Pour in any accumulated chicken juices into the sauce and mix until combined. Drizzle the sauce over the chicken and serve with steamed French string beans and rice.

This article also appears on PhilStar.com.

Kitchen Stories- Grilled Chocolate Sandwiches

The classic grilled cheese sandwich is our go to for a quick and easy lunch or snack. We often make it at home with different kinds of cheeses and bread. This chocolate variation is a new favorite of ours. You can serve this as dessert after a light meal. So, so very delicious and scrumptious! We hope you get to try it out.

Summer will be soon upon us, and as the heat becomes unbearable in the coming months ahead, we're planning on spending less time in the kitchen by preparing meals that are quick, easy and hassle free. Stay tuned for our Kitchen Stories: Summer Edition!

 
Grilled Chocolate Sandwiches
(adapted from Martha Stewart)

2 large eggs
2 tablespoons milk
4 slices thick cut bread (1/2 inch thick)
4 ounces thin semisweet or milk chocolate bar
2 tablespoons butter
Confectioner's sugar for dusting

1. In a large, shallow dish, whisk together eggs and milk. Set aside.

2. Form two sandwiches with the bread and chocolate. Break the chocolate as necessary to cover the bread without extending over the edges.

3. Dip both sides of the sandwiches in the egg mixture to coat.

4. Heat butter in a large skillet over medium heat. Transfer sandwiches to skillet and cook until golden, about 1 to 2 minutes per side.

5. Transfer to a paper towel lined plate. Cut sandwiches in half and dust with Confectioner's sugar before serving.

This article also appears on PhilStar.com.

Kitchen Stories at Aruga by Rockwell

Just a couple of months back, we had the opportunity to experience the best of Filipino hospitality at Aruga by Rockwell's fully serviced apartments. Located within the exclusive Rockwell Center in Makati City, each studio apartment and one-bedroom & two-bedroom suites are designed to make every traveler feel like they are home away from home.

Spacious Living & Dining areas of a two-bedroom suite

We thoroughly enjoyed our stay, and with the warm, personal service of the Aruga team making a lasting impression on us, we couldn't wait to be back for more.

Aside from the comfortable beds, one of the parts we liked most about our suite was the fully equipped kitchen complete with an electric stove, microwave, toaster oven, and coffeemaker, among other amenities. In-house guests have the option to prepare their own meals or you can even plan a cooking party with a small group of friends or family.

We didn't get to use the kitchen much during our first visit, so we were excited to be back, and this time we were prepared and ready to cook! A supermarket is conveniently accessible at the nearby Power Plant Mall so shopping for ingredients was a cinch.

She Said: Our Kitchen Stories feature recipes that we prepare and cook at home. I was very excited to cook in Aruga's fully equipped kitchen! Housekeeping services are available round the clock to assist you with every need. They can even do a quick run to the grocery for you if you forget something.

This flavorful chicken recipe is marinated in lots of garlic and olive oil. Serve this family style on a big platter with roasted potatoes and some asparagus for your greens. It's the perfect dish to make for your loved ones this Valentine weekend.

Grilled Marinated Chicken with Oven Roasted Baby Potatoes

6 whole boneless skinless chicken breasts
3 tablespoons minced garlic
2 tablespoons white wine vinegar
2 pounds baby potatoes
2 bunches asparagus trimmed and cut into thirds
olive oil
coarse salt and
fresh ground pepper

*Garlic Butter Sauce:

In a sauce pan, melt 1/2 cup salted butter. Add  1 tablespoon minced garlic and cook until tender. Remove from heat and stir in 1 tablespoon finely chopped flat leaf parsley.

How To:

1. Cut chicken breast in half so you have about  twelve smaller, thinner chicken cutlets. Salt and pepper on both sides.

2. In a large baking dish or bowl, whisk together 3 tablespoons minced garlic, about 1/4 cup olive oil, and white wine vinegar. Add the chicken, turning several times to coat. Let marinate at room temperature for up to 30 minutes.

3. Preheat oven to 400 degrees F.

she said: Whenever we make this dish at home, I'm in charge of scrubbing the potatoes clean and I help in cooking the chicken :)

4. Cut potatoes in half or quarters and place in a baking sheet. Sprinkle generously with salt and pepper, then drizzle some olive oil and toss until potatoes are well coated. Spread out potatoes into one layer. Roast for 30 minutes or until brown and crisp.

5. While potatoes are in the oven, preheat a grill pan to medium heat and brush with some oil. Lift chicken from the marinade and grill until browned and cooked through, 2-3 minutes per side. Set aside cooked chicken pieces covered in foil to keep warm.

6. In a non-stick skillet, heat 1 tablespoon olive oil. Add asparagus and cook, stirring often, until crisp tender, about 3-4 minutes. Season with salt and pepper to taste.

7. Arrange chicken, asparagus and roasted potatoes in a large serving platter and serve immediately with warm *Garlic Butter Sauce.

Treat your loved ones for a Valentine staycation this weekend at Aruga by Rockwell! For bookings and inquiries, call 818-0000, or visit www.arugabyrockwell.com.

This article also appears on Philstar.com.

Kitchen Stories- No Cook Overnight Oatmeal

It's everyone's eternal New Year's resolution to eat healthier. But with all the temptingly unhealthy food choices out there, this resolution is the hardest and most difficult to keep.

I think one of the reasons why we've always failed at this is because we attempt the impossible by making big, sudden changes to our diet.  So, this time we are taking baby steps, starting with what is known as the most important meal of the day- breakfast.

She Said: Bianca and I are not big breakfast eaters. We prefer a light breakfast of fruits, yogurt, toast with jam or cold cereal. So this year, instead of reaching for a cereal box laden with sugar and artificial flavors, we'll try to make better choices like whole grain, heart healthy oatmeal.

Oatmeal has long been proven effective in lowering blood cholesterol. High in dietary fiber and phytochemicals that have been associated with protection from chronic disease, it is the obvious choice for the health conscious.

Overnight oats became popular a few years back and are made by simply soaking whole rolled oats in milk overnight in the refrigerator to let them absorb all the liquid. It will be ready when you wake up in the morning. No cooking required! 

The most common recipe is equal parts rolled oats and milk. This is your base. And now for the fun part! The toppings and mix-ins are all up to you: before they go in the fridge, you can add yogurt, sliced fruits, chia seeds, a pinch of salt or cinnamon powder, or some vanilla extract. You can customize your own by using different kinds of milk, like soy, almond or even coconut milk and experiment with different kinds of toppings.

she said: I love cold oatmeal! I prefer adding the sliced fruits in the morning, but it's totally up to you! You can also warm it up in the microwave, if you're not a fan of cold oatmeal.

Overnight Oatmeal

serves 2

1 cup whole grain rolled oats

1 cup milk (we like using almond milk)

1/2 tablespoon chia seeds

Our favorite toppings:

sliced strawberries

sliced bananas

toasted nuts or granola

honey, to drizzle

Instructions:

1. In a mason jar or bowl, combine oats, milk and chia seeds. Cover with lid and keep in refrigerator overnight. 

2. In the morning, scoop out soaked oats into bowls. You can add more milk, depending on how thick or thin you prefer your oatmeal to be. Sweeten according to taste with honey or maple syrup. Top with your choice of fruits and nuts. Oatmeal can keep for 3 days in the fridge.

This article also appears on PhilStar.com

Kitchen Stories- Bread Pudding with Vanilla Sauce

The holidays have come and gone, and we're now busy packing away the Christmas tree. We have actually been considering just leaving the tree up because the days go by so quickly, and we're pretty sure it won't be long til we have to bring out the holiday decorations again. Do you feel the same way?  :)

But since it's always better to start the year right and to keep everything organized, it leaves us with no choice but to take the tree down, trimmings and all, until we bring it out again later this year.

We're also  sorting through our closets and checking our pantry and refrigerator for food that needs to be cleared out. We discovered several half loaves of bread, dinner rolls and packs of pan de sal tucked away in the freezer that have either been forgotten or that nobody wants to eat since we buy fresh bread twice a week.

It seemed like such a waste to throw all that bread out, so we thought of reincarnating them into bread pudding so we have less food waste. Stale bread is best for making pudding because it has become stiff and dry, thereby absorbing more moisture, making the end product moist and tender. Stale bread is also good for making croutons and breadcrumbs!

Here's a delicious and simple bread pudding recipe that we hope you get to try. So happy we were able to re-purpose our leftovers and it turned out so yummy that the whole casserole was wiped out in one day!

Bread Pudding with Vanilla Sauce

4 1/2 cups cubed stale bread

2 cups milk

1/4 cup butter

1/2 cup sugar

2 eggs slightly beaten

1 teaspoon vanilla

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 cup raisins optional

For the Vanilla Sauce

1/2 cup butter

1/3 cup sugar

1 cup heavy cream

1 teaspoon vanilla

Directions for Pudding:

Heat oven to 350F. Prepare bread cubes and put in a mixing bowl with raisins, if using. Set aside. Combine milk and butter in a saucepan over medium heat until butter is melted. Pour milk mixture over bread and let stand 10 minutes.

Stir in sugar, eggs, vanilla, cinnamon and nutmeg. Pour into greased 1 1/2 quart casserole and bake for 35 to 40 minutes until set in center.

Directions for Vanilla Sauce:

Combine all ingredients except vanilla in a saucepan and cook over medium heat, stirring occasionally until mixture thickens and comes to a full boil, about 5 minutes. Remove from heat and stir in vanilla.

To serve, spoon warm pudding into dessert plates and serve with sauce on the side. Store refrigerated.

This article also appears on PhilStar.com.

Kitchen Stories- Greek Yogurt Pancakes with Warm Cinnamon Butter Syrup

Pancakes are hands down our favorite breakfast food. We've tried lots of pancake recipes - banana, apple, chocolate, blueberry, and the list goes on. We love them so much, we sometimes have them for dinner! 

 

We are currently obsessing over this recipe that calls for some tangy and creamy Greek yogurt. Light, fluffy and so delicious, these pancakes will absolutely melt in your mouth. And you have to serve this with a generous drizzle of warm, buttery syrup. One bite, and you'll be in pancake heaven. Promise!

With the Christmas rush happening as we enter the final stretch of the holiday season, we hope you all have time to slow down for some quiet time with loved ones this weekend. Maybe you can even make them these special pancakes : )

Greek Yogurt Pancakes
Serves 2
1 cup plain Greek Yogurt
2 eggs, beaten
1/2 teaspoon vanilla
1/2 cup flour
3 tablespoons sugar
1/2 teaspoon salt
1 teaspoon baking soda
Butter, for frying

Warm Cinnamon Butter Syrup
*Combine all ingredients and heat until butter and sugar are melted. Serve with your pancakes.
1 cup light corn syrup
1 tablespoon brown sugar
2 tablespoons butter
1/2 teaspoon cinnamon

In a medium bowl, stir together yogurt, eggs and vanilla until combined. Mixture should be a bit lumpy.

In a separate bowl, mix flour, sugar, salt and baking soda. Add yogurt mixture to the flour mixture and stir until just combined. Do not over mix. Batter should be thick with a few lumps.

Heat a non-stick  pan or griddle over medium-low heat and melt some butter in the pan. Drop batter by 1/4 cup serving. Flip the pancakes when they start to bubble on the surface. Cook until golden brown on both sides. Serve with warm syrup.

This article also appears on PhilStar.com.

Kitchen Stories- Cranberry Pistachio Cookies

You can never have enough cookies for the holidays! Our favorite cookie flavor combinations are those that have a mix of sweet, tart and salty and we found the perfect recipe. We've been quite busy in the kitchen these last couple of weeks trying out different recipes that you can share on your Christmas table or to give as presents to your loved ones.  

We baked these cookies the same day that our tree and lights went up at home, and after one bite, we both agreed that it tasted and felt like Christmas! Chewy and tart cranberries, with crunchy, salty pistachios and the addition of luscious white chocolate for extra sweetness and creaminess.... so good!

We hope you enjoy trying out this holiday cookie recipe as much as we did. It makes use of a secret ingredient (cornstarch!) that will make your baked cookies thick and chewy. The unique addition of cornstarch, which is a thickening agent, will help your dough remain compact so your cookies turn out puffy and soft.

Happy baking!

Cranberry Pistachio Cookies (recipe adapted from this website)
*makes about 2 dozen cookies

Ingredients:

2 1/4 cups all purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground espresso or instant coffee
2 teaspoons cornstarch
1 cup butter, at room temperature
1 cup granulated sugar
1/2 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
3/4 cup white chocolate chips
1 cup dried cranberries
3/4 cup shelled pistachios

she said: We used dry roasted, salted pistachios for the recipe and it was a perfect match to the sweetness of the cranberries. I love pistachios! I was in charge of shelling the nuts and it was hard to stop myself from eating them...so I ate them :)

Directions:

Sift flour, baking soda, salt, coffee and cornstarch into a medium bowl. Mix with a whisk until evenly distributed. Set aside.

In a large bowl using a handheld mixer or stand mixer, beat the butter on medium speed until smooth and creamy. Add brown sugar and granulated sugar and mix on medium high speed until fluffy. Add eggs one at a time and beat on high speed, then add in vanilla extract. Continue to mix until well combined. Scrape down the sides and bottom of the bowl as needed.

Add in the flour mixture in 3 additions. Mix on low speed for not more than 1 minute. Using a rubber spatula or wooden spoon, stir in chocolate, cranberries and pistachios. Cover and chill for at least 1-2 hours. It will be easier to scoop and roll the cookie dough after it is chilled.

When you're ready to bake, preheat oven to 350F. Line two large baking sheets with parchment paper or silicone mats.

Remove cookie dough from refrigerator and allow to sit at room temperature for about 5 minutes. Dough will be slightly crumbly, but will come together as you roll the dough into individual balls with your hands. Scoop and roll balls of dough, about a generous tablespoon each. Place 10-12 on each baking sheet. Bake in batches, 8-10 minutes, until slightly golden brown around the edges. Allow to cool for 5 minutes on cookie sheet, then transfer to a cooling rack to cool completely.

She Said: To make the cookies look more attractive, don't mix in all the cranberries, pistachios and white chocolate from the recipe. Set some aside. When the cookies are halfway done, sprinkle your reserved mix-ins on top, then return to oven to continue baking.

Cookies will stay fresh covered at room temperature for one week. Baked cookies freeze well for up to three months.

This article also appears on PhilStar.com.