Is there any better way to start your Mother’s Day than with breakfast or even brunch in bed? (well maybe waking up to a spotless house and a foot massage...) But seriously, awakening to the amazing aroma of a foodie's dream prepared with love by your honey and babes is a tired momista's dream come true. So, if your other half is feeling stumped and needs some hints on what to make for you this Sunday, here are a few treats that are guaranteed to hit the M-Spot:

First, let’s cover sweet treats:

Overnight Blueberry French Toast from AllRecipes

Ingredients

• 12 slices day-old bread, cut into 1 inch cubes
• 2 (8 ounce) packages cream cheese, cut into 1 inch cubes
• 1 cup fresh blueberries
• 12 eggs, beaten
• 2 cups milk
• 1 teaspoon vanilla extract
• 1/3 cup maple syrup
• 1 cup white sugar
• 2 tablespoons cornstarch
• 1 cup water
• 1 cup fresh blueberries
• 1 tablespoon butter

Directions

1. Lightly grease a 9x13” baking dish. Arrange half of the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.
2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. This allows the bread to full absorb the mixture and for the flavors to really develop and mix.
3. Remove the bread mixture from the refrigerator about 30 minutes prior to baking. Preheat the oven to 350
4. Bake covered for about 30 minutes, then uncover and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.
5. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast

Tori’s Tip: A great trick to avoiding purple-dyed treats when baking with blueberries is to lightly coat the berries in a little bit of flour before adding them into the recipe. 

Lemon Ricotta Pancakes from Gjelina

Ingredients

• 2 cups ricotta
• 2 cups mixed fresh berries
• 1/3 cup plus 4 tablespoons sugar, divided
• 2 tablespoons fresh lemon juice
• 1 1/2 cups all-purpose flour
• 1/2 cup chestnut flour
• 2 tablespoons baking powder
• 1/2 teaspoon kosher salt
• 4 large eggs, separated
• 2 tablespoons finely grated lemon zest
• 1 1/2 cups whole milk
• Melted unsalted butter for brushing

Directions

1. Line a fine-mesh strainer with cheesecloth; set over a small bowl. Add ricotta to strainer and let drain for 15 minutes; set aside.
2. Gently combine berries, 1/3 cup sugar, and lemon juice in a medium bowl. Let macerate, tossing occasionally, until sugar dissolves and juices are released, about 15 minutes.
3. Whisk both flours, baking powder, and salt in a large bowl. Using an electric mixer, beat egg whites in a medium bowl until frothy. Gradually beat in 2 tablespoons sugar, beating until peaks form. Whisk the egg yolks, remaining 2 tablespoons sugar, and zest in another medium bowl to blend. Whisk in milk. Add the yolk mixture to dry ingredients; whisk just to blend. Add half of the egg white mixture; fold just to blend. Fold in ricotta, then remaining egg white mixture.
4. Heat a griddle or large heavy nonstick skillet over medium-low heat; brush with melted butter. Using scant 1/2 cup batter for each pancake and working in batches, ladle batter onto griddle and cook until bottom is golden brown, edges are dry, and bubbles form on top of pancake, about 1 1/2 minutes. Flip pancakes and cook until browned and just cooked through, about 1 minute. Transfer pancakes to plates. Serve with berries and their juices.

Moving right along to savory…

Onion, Goat Cheese, and Mushroom Fritatta from Chow

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon unsalted butter, plus more for coating the pan
• 1 medium yellow onion, medium dice
• Freshly ground black pepper
• 1/2 teaspoon finely chopped fresh thyme leaves
• 8 ounces cremini mushrooms
• 4 ounces chèvre (fresh goat cheese)
• 9 large eggs
• 2 tablespoons whole milk
• 1 teaspoon kosher salt, plus more for seasoning the onions and mushrooms

Directions

1. Preheat the oven to 350°F. Generously butter the wells of a 12-well muffin pan with butter; set aside.
2. Heat 1 tablespoon of the oil and the measured butter in a medium frying pan over medium heat until the oil is shimmering and the butter has melted.
3. Add the diced onion and cook, stirring sparingly, until it is a deep golden brown, adjusting the heat as necessary if it starts to brown too much, about 30 minutes. Season well with salt and pepper, add the thyme, and stir to combine. Transfer the mixture to a medium bowl.
4. Meanwhile, clean, trim, and slice the mushrooms 1/2 inch thick; set aside. Crumble the goat cheese into pea-sized pieces and set aside.
5. Return the frying pan to medium heat, add the remaining tablespoon of oil, and heat until shimmering. Add the sliced mushrooms, season with salt and pepper, and cook, stirring rarely, until golden brown, about 10 minutes. Add to the bowl with the onion. Add the goat cheese to the bowl and stir to evenly combine; set aside.
6. Place the eggs and milk in a large bowl and whisk until the eggs are broken up and evenly combined with the milk, about 1 minute. Add the measured salt and whisk to combine.
7. Divide the onion-mushroom-cheese mixture evenly among the wells of the prepared muffin pan. Fill each well almost to the top with the egg mixture.
8. Bake until each frittata is puffed and the center is just set, about 12 to 15 minutes. Remove the pan to a wire rack until it’s cool enough to handle, about 5 minutes (the frittatas will deflate). Run a small knife around the perimeter of each well to loosen and remove the frittatas. Serve warm or at room temperature.

Grits, Cheese, and Onion Souffles from Bon Appetit

Ingredients

• 2 tablespoons (1/4 stick) butter
• 3/4 cup chopped onion
• 3/4 cup chopped leek
• 1 1/2 cups whole milk, divided
• 1/2 teaspoon salt
• 1/3 cup quick-cooking grits
• 4 large eggs, separated
• 3 green onions, chopped
• 1 cup (packed) grated hot pepper Monterey Jack cheese (about 4 ounces), divided

Directions

1. Preheat oven to 425°F. Butter four 1 1/4-cup soufflé dishes. 
2. Melt 2 tablespoons butter in large saucepan over medium heat. Add onion and leek; sauté 3 minutes, then mix in 1 1/4 cups whole milk and 1/2 teaspoon salt, then grits and bring to simmer. Reduce heat to low, cover, and cook until thick, stirring occasionally, about 5 minutes.
3. Meanwhile, whisk remaining 1/4 cup milk and yolks in small bowl to blend.
4. Remove grits from heat. Stir in yolk mixture, then green onions and 3/4 cup cheese.
5. Beat whites in medium bowl until stiff but not dry. Fold into grits in 3 additions. Divide mixture among prepared dishes (mixture will come all the way to top of dishes). Sprinkle with 1/4 cup cheese.
6. Bake soufflés until puffed and brown on top, about 18 minutes. Serve immediately.

And whether you go savory or sweet, you still need a yummy drink to wash it down! Try sipping on this refreshing Apricot Bellini from Serious Eats:

Ingredients

• 1 1/2 ounces apricot nectar
• 3/4 ounce apricot brandy
• 3/4 ounce cognac
• ice
• 3 ounces sparkling wine
• mint sprig for garnish

Directions

1. Combine apricot nectar, cognac, and apricot brandy in a cocktail shaker with ice. Shake vigorously. Strain into a chilled champagne flute
2. Add sparkling wine and stir gently. Garnish with a mint sprig and serve immediately.

After trying any or all of these delicious recipes, I'd still push for that foot massage!  Have a Happy Mother's Day!!

What’s your dream Mother’s Day menu? Tell me about it in the comments below.

Related Stories: 
Foodie Find: Forkly
Foodista: Grilled Cheese Gone Gourmet
Momista: Culinary Tricks for Busy Mamas
Foodista: Lancashire Hotpot 

Since I know a lot of you are foodies like me, I want to tell you about Forkly, a great app that I’ve recently become obsessed with. It’s a foodie app for iPhone and Android that tells you the best dishes at restaurants based on users’ reviews and recommendations. 


You can upload pictures of your favorite dishes at restaurants and give reviews for your friends to see and get recommendations based on your likes, dislikes, and your location. 

If there is a restaurant that you want to try or a dish that you think sounds delicious, you can “want it,” so that the next time you’re in the neighborhood, Forkly will remind you to swing by for a bite. You can also follow people whose tastes you share. 


If you’re as much of a food-lover as I am you will love it! And, if you create an account make sure to follow me – my username is monkeybug50 (my profile’s pictured above). 

Are there any food apps or sites that you’ve fallen in love with recently? Let me know about them in the comments below!

Related Stories:
Foodista: Grilled Cheese Gone Gourmet
Momista: Culinary Tricks for Busy Mamas
Foodista: Lancashire Hotpot
Food-ista: Meatloaf Makeover

It’s no secret that grilled cheese has always been a kid-proof staple. Well, now this kids’ menu dish is moving up in the world and getting all sorts of gourmet! I found four fancy grilled cheese recipes that might make you see this kids’ classic in a new light. Whip these up for your next party- they’d be great to serve as an appetizer. 

1. Goat Cheese and Strawberry Grilled Cheese from Southern Living 

Ingredients

• 1 (4-oz.) goat cheese log, softened
• 6 whole grain bread slices 
• 4 1/2 teaspoons red pepper jelly
• 3/4 cup sliced fresh strawberries 
• 6 large fresh basil leaves
• 1 1/2 cups fresh watercress or arugula
• Salt and pepper to taste

Directions

1. Spread goat cheese on 1 side of 3 bread slices.
2. Spread pepper jelly on 1 side of remaining bread slices; layer with strawberries, basil leaves, and watercress. 
3. Sprinkle with salt and pepper to taste.
4. Top with remaining bread, goat cheese sides down.
5. Cook sandwiches in a large, lightly greased nonstick skillet over medium heat 2 to 3 minutes on each side or until golden brown.
   
   

2. White Truffle Grilled Cheese by Karma Cucina 

Ingredients:
*makes 2 sandwiches

• 6 ounces baby bella mushrooms, cleaned and sliced
• 2 ounces oyster mushrooms, chopped into bite size pieces
• 1 Tbsp.  butter
• 1 cup fresh coarsely shredded Fontina cheese
• 1/3 cup fresh coarsely shredded Parmesan cheese
• 2 Tbsp. chopped fresh Italian parsley
• 4 slices crusty whole grain bread
• 1 Tbsp. white truffle oil
• Sea salt

Preparation:

1. Preheat panini press.  
2. Melt butter in skillet over medium high heat.
3. Add mushrooms and saute until soft, about 5 minutes.  
4. Transfer mushrooms to a medium bowl and let cool slightly, about 2 minutes.  
5. Drain any accumulated juices from the bowl and discard.  
6. Use your hands to toss mushrooms with parsley, Fontina, and Parmesan cheese. Mixture should bind together and form a paste-like consistency.  
7. Brush one side of each slice of bread with truffle oil and sprinkle with sea salt.
8. Top dry side of two of the slices of bread with the mushroom and cheese paste.
9. Place dry side of remaining bread down upon this mixture.
10. Press sandwiches on panini grill approximately 5 minutes or until golden brown and all the cheese has melted. Serve immediately.

3. Brie, Prosciutto, Pear & Apricot Grilled Cheese by Rachel Voorhees  

Ingredients

• 2 Tablespoons butter
• 4 slices ciabatta bread
• 1/4 to 1/2 lb triple cream Brie
• 1 Bosc pear, thinly sliced
• 4 slices prosciutto
• 2-3 Tablespoons apricot chutney 

Directions

1. Spread butter on the outside of the 4 slices of bread.
2. Spread the apricot chutney on the inside of the 4 slices of bread.
3. Spread some of the triple cream Brie over the apricot chutney on 2 slices of bread.
4. Divide the slices of pear in half and spread out over the cheese.
5. Top the pear with 2 slices of prosciutto on each sandwich, followed by some of the remaining cheese so that the sandwich sticks together.
6. Place 2nd slice of bread on top of each sandwich and grill in pan over medium heat, flipping once the 1st side is crispy and brown.
7. Slice in half and serve alongside mixed baby greens with a drizzle of olive oil and a sprinkle of salt. 

4. French Onion Soup Grilled Cheese from BS’ In The Kitchen 

Ingredients:

• 1 Yellow Onion
• Pinch of Thyme
• Pinch of Flour
• Salt & Pepper
• 2-3 Ounces Concentrated Beef Stock (~30 ml in an ounce)
• ½-1 Ounce of Sherry
• ¾-½ cup Gruyere Cheese
• 2 Slices of French Bread
• Butter

Directions:

1. First, get a pan with a tablespoon of butter in it, on medium-low heat. 
2. While you’re waiting for your pan to heat up, peel and evenly slice your onion, putting them in the pan once sliced. 
3. Stir the onions to coat them in the butter, and continue stirring only as often as needed to avoid sticking or burning. 
4. Your onions should begin to get that nice caramelized brown colour after about a half an hour. 
5. Once they have caramelized, sprinkle your onion with a pinch of flour and thyme, stirring to mix in. 
6. Add your sherry, allowing it to reduce down and soak into the onions, then add in your beef stock and salt & pepper to taste, allowing to reduce as well.
7. Butter every side of your bread, pile with your onions and your shredded Gruyere cheese and fry both sides in a pan on medium heat until golden brown.

Craving a grilled cheese all of the sudden? Let me know if you have any grilled cheese twists of our own in the comments below! 

Related Stories:
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Food-ista: Meatloaf Makeover

I recently discovered the magic of cupcakes baked in Easter eggs and I’m mad about them! I will definitely be making a batch this weekend (stay tuned for my pictures) but in the meantime I thought I’d share a recipe so you can create your own this weekend as well. 

Die your eggshells however you’d like (check yesterday’s post for some inspiration) and then follow the steps below, courtesy of The Cupcake Project:

How to Make Easter Egg Cupcakes

Ingredients 

• 9 large eggs (Only one will get used in the cake. The rest are just used for the shells.)
• 1/2 cup flour
• 1/4 tsp baking powder
• 1/8 tsp baking soda
• a pinch of salt
• 1/2 cup sugar
• 1/4 cup unsalted butter, room temperature
• 1/2 tsp lemon extract
• 1/4 cup sour cream

To prepare the cake batter:

1. Mix the flour, baking powder, baking soda, and salt in a medium-sized bowl and set aside.
2. In a large bowl, mix one egg and sugar until light and creamy.
3. Add the butter and lemon extract and mix until fully integrated.
4. Mix in the dry ingredients until just combined.
5. Add the sour cream and mix until smooth.
   
    
6. Place the prepared egg shells into a cupcake tin. Use aluminum foil to help them stand upright.
7. Load the batter into a piping bag fitted with a large round tip.  Make sure that the tip can fit all of the way inside of the egg hole.  If it can't, expand the hole a little bit at a time until it fits.  Fill your eggs about 3/4 full with batter.  This is the tricky part.  If you underfill the eggs, you won't have a complete cake egg inside when you crack them after baking.  If you overfill the eggs, cake will overflow out of the egg during baking.
8. Bake the eggs at 350 F for 23 minutes.
9. Let cool, crack, and eat!
   
    

If you’re celebrating, what will you be whipping up this Easter weekend? Share your signature Easter recipes in the comments below! 

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Source: The Cupcake Project 

There is nothing that satisfies like a classic comfort food. Serving up a decadent dish from your childhood or eras past, is an instant dose of delicious nostalgia and today I’m bringing back a dish you may have written off: pudding. 

This throwback is a crowd pleaser for all ages and after one bite and you’ll remember why you begged your mom to make it for you all those years. 

Here are eight fabulous pudding recipes- some savory, some sweet- to ignite your pudding prowess. 

Sweet Puddings:

1. Pomegranate-Rose Milk Pudding by Aliyaleekong:

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Ingredients 

Serves 4 to 6

• 3 pomegranates, juiced, or 3/4 cup unsweetened pomegranate juice* 
• ½ cup rice flour 
• 4 cups milk 
• ½ cup + 2 tbsps sugar 
• ½ tsp vanilla extract 
• 1 ½ tbsps rosewater 
• ½ tsp salt 
• 1 tbsp pomegranate molasses (optional) 

Directions

1. Place a medium-sized bowl over a pot of simmering water (not touching the water and at a medium heat) or use a double-boiler for this recipe. 
2. In a small bowl, add the rice flour to the pomegranate juice in increments, whisking until thoroughly combined. You don’t want any lumps. 
3. Heat the milk in the top of the double boiler. You should see bubbles around the edges, but the milk shouldn’t be boiling. Add pomegranate juice with rice flour, sugar, vanilla extract, rosewater, salt, and pomegranate molasses if using. Cook for 15 to 20 minutes until thickened. 
4. Again, there shouldn’t be any lumps, so blend with a hand blender if you happen to have a few. Ladle into serving cups or one large bowl and chill in the refrigerator for 4 to 5 hours. 
5. Serve garnished with pomegranate arils. 
6. *For the recipe, I seeded (messily…) 3 pomegranates, blended the arils, and strained out the juice. You can more easily do this in a juicer if you have one. If using bottled pomegranate juice, it’s definitely more concentrated than juicing the fruit, so I wouldn’t add the optional pomegranate molasses. Also, be careful of the sweetness if the pomegranate juice has added sugars… 

2. Southern Banana Pudding from A Sweet Spoonful 

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Ingredients:

6 servings 

• 1 cup sugar
• 1/4 cup + 1 tsp flour
• 3 cups whole milk
• 3 egg yolks
• 1 tsp. vanilla
• 6 oz. vanilla wafers (about half of a box)
• 3 bananas
• 3/4 cup whipping cream (or more if you’d like!)
• 1/8 cup powdered sugar
• few dashes salt 

Preparation:

1. Whisk milk and egg yolks in a bowl and pour into a heavy saucepan. 
2. Add sugar, flour, and salt and whisk together until smooth. 
3. Cook over medium heat, stirring constantly, 20 minutes or until thickened. If it’s not getting as thick as you’d like after 20 minutes, feel free to add another teaspoon of flour. 
4. Remove from heat; stir in the vanilla.
5. Arrange one-third of vanilla wafers in bottom of a small serving dish. 
6. Slice 1 banana and layer over wafers. 
7. Spoon one-third of custard over bananas. Repeat until custard is gone and you have a few solid layers.
8. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add powdered sugar to mixture, beating until soft peaks form. Spread over custard. 
9. Serve immediately or cover and chill for eight hours. 

3. Nutella Rice Pudding by Baking Bites 

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Ingredients

Makes 4 servings.

• 1 cups leftover cooked rice
• 1 cup milk (low fat is fine)
• 1 cup half and half
• 1/3 cup sugar
• 1/8 tsp salt
• 1 teaspoon vanilla extract
• 2 tsp cocoa powder
• 3 tbsp Nutella

Directions 

1. Combine cooked rice, milk, half and half (use 1/2 cup milk and 1/2 cup cream if you do not have half and half), sugar and salt in a medium saucepan. 
2. Bring to a simmer, then lower the heat so the mixture doesn’t boil. Stir regularly with a spatula, scraping the bottom of the pan, until just about all of the milk is absorbed (about 45 minutes) and pudding has thickened. 
3. Add the vanilla and sift the cocoa powder, and stir to combine. Remove from heat and stir in Nutella.
4. Divide pudding into 4 small serving dishes, cover and cool to room temperature. Chill for at least 1 hour, or longer, before serving.
5. Garnish with whipped cream – plain, lightly sweetened or Nutella-flavored (see recipe below).

Nutella Whipped Cream

Ingredients 

• 1/4 cup heavy whipping cream, chilled
• 1 tbsp Nutella
• 1 tsp hot water or coffee

Directions

1. Whip heavy cream to soft peaks in a small bowl.
2. In another small bowl, place remaining tablespoon of Nutella. 
3. Add 1 tsp of the hot water or coffee to the Nutella. Whisk together until Nutella has dissolved. 
4. Fold Nutella mixture into the whipped cream and spoon it on top of puddings.

4. S’mores Pudding from Annie’s Eats: 

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Ingredients:

Serves 6

For the graham cracker layer:

• 4½ whole graham crackers (5 x 2½ inch rectangles), coarsely crumbled
• 2 tbsp. unsalted butter, melted
• 1 tbsp. sugar
• Dash of ground cinnamon

For the chocolate pudding:

• 1 cup sugar
• 3 tbsp. cornstarch
• 2 tbsp. unsweetened cocoa powder
• 1 tsp. espresso powder (optional)
• Pinch of salt
• 3 large egg yolks
• 2 cups whole milk
• ½ cup heavy cream
• 8 oz. bittersweet chocolate, finely chopped
• 1 tbsp. whiskey (optional)
• 1 tbsp. unsalted butter
• 1 tsp. vanilla extract

For the marshmallow topping:

• 2 large egg whites
• 1 cup sugar
• ¼ cup water
• 2 tbsp. light corn syrup
• 1¼ tsp. vanilla extract

Preparation: 

1. Preheat the oven to 300˚ F.  
2. Line a baking sheet with a silicone baking mat or parchment paper. 
3. To make the graham cracker layer, combine the crumbled graham crackers, butter, sugar and cinnamon in a small bowl.  Toss with a fork to blend.  
4. Spread the mixture in an even layer on the prepared baking sheet.  Bake until crisp, stirring once during baking, about 10 minutes.
5. To make the pudding, combine the sugar, cornstarch, cocoa powder, espresso powder and salt in a medium saucepan.  
6. Add the egg yolks and whisk to blend.  Gradually whisk in the milk and the cream. 
7. Cook over medium heat, whisking constantly, until the mixture comes to a boil.  Allow to boil for 30 seconds.  
8. Remove from the heat and stir in the chocolate, whiskey, butter and vanilla; whisk until the chocolate and butter are completely melted and the mixture is smooth. 
9. Let the pudding cool slightly, stirring occasionally, about 10 minutes.
10. Spoon 1/3 cup of the pudding into each of 6 serving dishes. 
11. Sprinkle each with some of the graham cracker mixture, dividing evenly between the dishes.  
12. Top each with 1/3 cup more of the pudding mixture.  Cover each with plastic wrap directly on the surface of the pudding.  Chill for at least two hours.
13. To make the marshmallow mixture, combine all ingredients in the bowl of an electric mixer.  
14. Set the bowl over a pan of simmering water and heat, whisking frequently, until an instant-read thermometer registers 160˚ F.  
15. Return the bowl to the mixer fitting with the whisk attachment and whip on high speed until the marshmallow mixture forms stiff peaks.  
16. Spoon or pipe the marshmallow mixture over the top of the chilled puddings.  
17. Use a kitchen torch to lightly brown the marshmallow topping.  
18. Garnish with additional crumbled graham crackers, if desired.

5. Pudding Shots by DaniHig- a fun one for the adults!

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Ingredients

• 1 cup milk
• 1/2 cup Irish cream liqueur (eg. Bailey's®)
• 1/2 cup vodka (eg. Smirnoff®)
• 1 (4 serving size) package instant chocolate pudding mix

Directions

1. Whisk together the milk, Irish cream liqueur, vodka, and instant pudding mix in a bowl until combined. Continue whisking for 2 minutes. 
2. Spoon the pudding mixture into shot glasses or disposable 'party shot' cups. Chill until set, about 30 minutes. The shots will have the consistency of mousse. 

Savory Puddings:

1. Creamy Corn Pudding by Sweet Pea’s Kitchen 

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Ingredients:

Yields: 6 servings

• 6 medium ears corn, husks and silk removed
• 3 tablespoons unsalted butter plus extra for greasing baking dish
• 2/3 cup heavy cream
• 1 1/2 teaspoons table salt
• 1 teaspoon granulated sugar
• 1/4 teaspoon cayenne pepper
• 1 1/3 cups whole milk
• 4 large eggs, beaten lightly
• 1 tablespoon cornstarch

Directions

1. Using chef’s knife or corn stripper, cut kernels from 5 ears of corn into a medium bowl; Being careful to remove only the part of the corn kernel sticking out of the cob; cutting deeper will pull off fibrous material. Hold the stripped cobs over the bowl and using back of butter knife, firmly scrape any remaining pulp on cobs into bowl. You should have about 2½ cups kernels and milk. Grate remaining ear corn on coarse side of box grater (you should have about ½ cup grated kernels). Add grated kernels to bowl with cut kernels.
2. Adjust oven rack to lower-middle position, place roasting pan or large baking dish on rack, and heat oven to 350 degrees. Generously butter 8-inch square baking dish. Bring 2 quarts water to boil in kettle or saucepan.
3. Heat large heavy-bottomed skillet over medium heat until hot, about 2 minutes. Add butter; when foaming subsides, add corn mixture. Cook, stirring occasionally, until liquid has almost evaporated, about 5 minutes. Add cream, salt, sugar, and cayenne; cook, stirring occasionally, until thickened, about 5 minutes. Transfer corn mixture to medium bowl. Stir in milk, then whisk in eggs and cornstarch. Pour mixture into prepared baking dish.
4. Set dish in roasting pan or large baking dish on oven rack; fill outer pan with boiling water to reach halfway up inner pan. Bake until center jiggles slightly when shaken and pudding has browned lightly in spots, 20 to 25 minutes. Remove baking dish with corn pudding from water bath; cool 10 minutes and serve.

2. Steak and Kidney Pudding by Nigella 

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*Nigella’s Note: I often double the quantities for the meat filling, then freeze half, so I'm only a defrost away from another pudding. I always cook the meat filling a day or two in advance: the flavours deepen wonderfully and the whole thing seems less of a performance.

Ingredients

Serves: 6 generously 
For the filling:

• 2 tablespoons flour 
• 1/2 teaspoon English mustard powder
• 500g stewing steak, cut into 2cm pieces 
• 250g lambs' kidney, cut into chunks
• 25g butter 
• 2 tablespoons olive oil 
• 1 medium onion, chopped 
• 150g flat mushrooms (i.e. 2 medium sized), peeled and roughly chunked 
• 150ml beef stock
• 150ml stout 
• 1 scant tablespoon oyster sauce

For the suet crust:

• 350g self-raising flour 
• 1/2 teaspoon salt 
• 175g suet 
• 1/2 teaspoon English mustard powder 
• 3-litre plastic pudding basin with lid, both well buttered

Instructions

1. The 2 hours of steaming - which involves little activity on your part - seems less of a consideration when separated from the pudding's preparation. So, preheat the oven to 140ºC/gas mark 1, season the 2 tablespoons of flour with salt, pepper and the mustard powder, and put it into a plastic bag along with the steak and kidney. Seal it, and toss everything about to get an even coating of flour. 
2. Warm the butter and oil in a casserole and brown the meat (including the kidney) in batches, removing each to a dish. Fry the onion in the pan, then add the mushrooms and fry them briefly, adding more oil if you need it. Put all the meat back into the casserole and over a medium heat add the stock, stout and oyster sauce. Bring it to the boil, scraping any floury bits off the bottom. Cover with a lid and cook in the preheated oven for 1 1/2 hours. When it's cooked, check the seasoning and put aside to cool. 
3. About 2 1/2 - 3 hours before you want to eat, fill a large saucepan with water and bring to the boil. When it begins to boil, start making the pastry, and not before. Mix the flour, salt, suet and mustard powder in a large bowl; then, stirring with a wooden spoon, add enough cold water to make a firm dough. 
4. Roll out on a floured surface into a large circle, approximately 5mm thick, and cut away a quarter segment from the circle to use later as the lid. Ease the three-quarter circle of pastry into your buttered pudding basin; there should be about 3cm of overhang. Spoon the cold filling in, not letting it come up higher than about 2cm below the rim. Roll out the quarter segment into a small circle to fit the top and seal it with the overhanging edges. Clip on the basin's buttered lid, immerse it in water or place it in a steamer over water and leave it there for 2 hours, remembering to check water levels occasionally. 
5. Turn the pudding out onto a plate with a good lip, or some sort of shallow bowl: there is a wonderful moment when, like a bulldozed building, your pudding begins to crack and crumple and then cascades downwards; you need to make sure every thick oozy bit of stout, beefy liquid is safely contained.

3. Savory Spinach and Artichoke Bread Pudding from the Food Network 

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Ingredients

Serves 10 to 12

• 1/4 cup extra-virgin olive oil 
• 2 1/2 pounds spinach, washed (3 cups cooked and roughly chopped) 
• 2 cups chopped yellow onions 
• 1 tablespoon roughly chopped garlic 
• 1 tablespoon plus 2 teaspoons Italian seasoning 
• 2 1/2 teaspoons salt 
• 1 1/4 teaspoons freshly ground black pepper 
• 3 (8 1/2-ounce) cans quartered artichoke hearts, tough outer leaves removed 
• 6 large eggs 
• 3 cups heavy cream 
• 2 cups milk 
• 2 tablespoons fresh lemon juice 
• 12 to 14 cups cubed (1-inch) day-old French bread (about 1 loaf) 
• 1 pound Brie, rind removed and cut into 1/2-inch cubes, optional 
• 1/2 cup freshly grated Parmesan 
• 1/4 cup minced fresh parsley leaves

Directions

1. Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking dish with 1 tablespoon olive oil. 
2. Bring a medium pot of water to a boil. Add the spinach and cook until just wilted, about 30 seconds. Drain and rinse with cold water. Once cool, squeeze as much water from spinach as possible then roughly chop and reserve. 
3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the onions and cook until golden brown and tender, about 5 minutes. Add the garlic, 2 teaspoons of Italian seasoning, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and cook, stirring, until the garlic is fragrant, about 30 seconds. Add the artichokes and cook, stirring, another 2 minutes. Remove from the heat and reserve. 
4. Combine the eggs, cream, milk, lemon juice, remaining 1 tablespoon Italian seasoning, remaining 2 teaspoons salt, and remaining 1 teaspoon pepper in a large bowl. Whisk to combine. Add the bread, spinach, artichoke mixture, brie, 1/4 cup Parmesan, and parsley and stir to combine. If bread does not absorb all of liquid immediately then let rest until this happens, about 20 minutes. 
5. Pour the bread pudding mixture into the prepared dish. Sprinkle remaining 1/4 cup Parmesan over the top and drizzle with remaining 2 tablespoons olive oil. Bake until firm in the center and golden brown, about 1 hour. Serve warm. 

Are you a pudding lover? Share your favorite recipe with me in the comments below! 

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Alright momistas, I hope you enjoyed part one of our time-saving tricks, because today I’m back with more life-simplifying ideas. 

Here are four creative tricks to up the fun of your culinary routine: 

1. Reuse that rubber band


Stop a cut apple from browning in your little one’s lunchbox by securing it with a rubber band. No more “it looks icky” excuses! 

2. Add some heart to your breakfast

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Entertain the kids at breakfast with this heart-shaped egg tutorial- too cute. 

3. Reinvent the ice cream cone


Bake cupcakes directly in ice-cream cones – it’s much more fun and easier for kids to eat. This would be perfect for a kids’ party. 

4. Creative cookie bowls


Here’s a fun twist- turn your muffin pan upside down, bake cookie-dough over the top and voila – you have cookie bowls for fruit, pudding, ice cream or whatever sweets you’re serving! Click here for a recipe.

Have any culinary tricks up your sleeve? Share them in the comments below and I may feature your ideas in a future blog. 

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I recently tried Jamie Oliver’s Lancashire Hotpot recipe and it was so delicious that I wanted to share it with all of you foodistas! 

Lancashire Hotpot is a traditional British dish that was originally developed as a means of cheaply refueling miners, millworkers and families in the northwest of England during the Industrial Revolution. 

Today, this is a pub classic that’s perfect to serve on a cold winter night… not that we have many of those in LA, but I like to take advantage when we do!  

The lamb in this recipe can also be substituted for beef, depending on your preference. So without further ado, here is Jamie Oliver’s Lancashire Hotpot recipe: 

Lancashire Hotpot

Ingredients 
2 tbsp olive oil 
500 ml hot lamb stock (16.9 oz or 2.1 cups) 
3 tbsp flour 
White pepper 
800g lamb, diced (27 oz or 3.4 cups; can substitute beef) 
2 carrots, sliced 
2 onions, sliced 
1 small swede, cut into chunks (can substitute turnip)
1 bay leaf 
½ small bunch of thyme, leaves picked 
Worcestershire sauce
1 tbsp unsalted butter 
450 g white potatoes, cut lengthways into 5mm slices (2 cups) 

Instructions 

1. Preheat oven to 350°F. 
2. Put the oil in a large pan over a medium-high heat. 
3. Meanwhile, gently warm the stock in a small saucepan. 
4. Put the flour in a large bowl and season with a little bit of sea salt and a generous amount of white pepper. 
5. Toss the diced lamb or mutton in the seasoned flour till evenly coated; reserve the excess flour for later. 
6. Brown the meat in a large heated pan for 2-3 minutes, in batches if necessary, then remove to a plate and set aside.  
7. Reduce the heat slightly and add the onion, carrot, swede, bay leaf, and half the thyme leaves. 
8. Cook for 5-10 minutes or until the vegetables start to brown. 
9. Add the reserved flour and stir well. 
10. Stir in the hot stock and a few good splashes of Worcestershire sauce. 
11. Bring to boil, then turn off the heat and add the meat. 
12. Transfer the stew to a shallow casserole dish, about 30cm x 22cm (16in x 12in). 
     
13. Melt the butter in a small saucepan. 
14. Arrange the potato slices over the stew in one layer, but slightly overlapping. 
     
15. Brush the top with a little butter and sprinkle with some salt, pepper and a scattering of the remaining thyme. 
16. Cover with a lid or foil and cook in the oven for 1.5 hours or until the potatoes are cooked through. 
17. Remove the lid for the last 30 minutes of cooking and brush with a little more butter, so the top browns nicely. 
18. Serve with steamed greens and a beer. 

Takes some time, but easy enough, right? What’s your favorite cold weather recipe? Let me know in the comments below! 

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There’s no better time to break out the crowd-pleasing red velvet recipe than Valentine’s Day. Take a batch of red velvet cupcakes to work, school or a party and you’re the most popular lady around, without fail. 

Here’s my recipe for a classic red velvet cupcakes, which you can also find in my book celebraTORI. 

Tori’s Red Velvet Cupcakes


INGREDIENTS FOR CUPCAKES:

• ½ cup of butter, softened
• 1 ½ cups sugar
• 2 eggs
• 2 ½ tablespoons cocoa powder
• 2 ounces red food coloring
• 2 ½ cups all-purpose flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract
• 1 cup buttermilk
• 2 ounces water
• 1 teaspoon white vinegar
• 1 teaspoon baking soda

INGREDIENTS FOR CREAM CHEESE FROSTING:

• 1 8 oz. package cream cheese
• ½ cup unsalted butter
• 1 ½ cups powdered sugar
• 1 teaspoon vanilla extract

MAKE CUPCAKES:

1. Preheat oven to 350 degrees
2. Grease cupcake pan or line with paper liners
3. Cream softened butter & sugar together until fluffy
4. Add eggs and blend well
5. In a separate bowl, combine cocoa & food coloring & stir
6. Sift flour and salt together into mixture
7. Add vanilla, buttermilk, and water to mixture
8. In another bowl combine vinegar and baking soda. Then fold into cupcake mixture.
9. Pour or spoon mixture into cupcake cups
10. Bake 15 to 20 mins or until a wood toothpick inserted into the middle of the cupcake comes out clean
11. Let cool for about 10 mins. Then put on rack or plate and let finish cooling.

MAKE FROSTING

1. Blend together softened cream cheese and softened butter
2. Add powdered sugar and vanilla extract
3. Blend until smooth
4. Frost cupcakes and enjoy!

And if you’re single and feeling blue about being alone this Valentine’s Day, I have something just for you: the blue velvet cupcake. 


To make these, follow my red velvet recipe above, but substitute blue food coloring for red.  This fun pop of color would also be a hit with the kids! 

Happy baking and let me know how it goes. Do you have a classic Valentine’s Day recipe? Share it in the comments below! 

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Photo Credit: WeHeartIt, Sprinkle Bakes
 

January is all about shedding those sneaky holiday pounds and getting our health back on track. Lots of health-conscious mamas turn to juicing, either as a snack, meal replacement, or full on liquid diet. But how does juicing actually impact our health? Let’s take a look.

Juice v. Whole Fruits and Vegetables

Most doctors agree that eating an actual fruit or vegetable is healthier than drinking it. For one thing, the fiber in whole produce creates a feeling of fullness that lasts much longer than with juice, so whole foods are more diet-friendly. Our bodies actually absorb the nutrients in whole fruits and veggies better than the juiced versions as well.

The 411 on Fasting

Juice fasts are usually a bad idea. You miss important nutrients like fiber, lean protein, and healthy fats, plus fasting often comes with mood swings, fatigue, and skin breakouts. And once the fast ends, most people end up gaining back whatever weight they lost, sometimes more. So all that deprivation essentially puts you right back where you started (not worth it).

That said, it can be a challenge to eat the full, daily recommended servings of fruits and vegetables, and juicing is a convenient way to supplement your diet as well as add variety to your daily meals. With that in mind, here are some recipes you can make as a snack, courtesy of Shape. To make these, simply throw all the ingredients in a juicer (scroll down to see my recommendations for juicers if you don’t have one).

Cold and Flu Fighter


1 oz organic ginger
Squeeze of lemon
Pinch of cayenne pepper

Stress Reliever
 

2 big handfuls of spinach
3-4 stalks broccoli
3-4 stalks celery
1 larger or 2 small carrots

Curb Your Sugar Cravings


2 apples
8 stalks of celery
1 dash of cinnamon

Energy Booster


1 large cucumber
8 stalks celery
1 handful of kale
1 handful of spinach
1 handful of parsley
¼ lemon with rind (if organic)
1-inch piece of ginger

Libido Booster



2 cups coconut water
2 stalks celery
½ banana
1 small piece of ginger
½ avocado
1 handful basil
3 figs

If you don’t have a juicer yet, here are three that come highly recommended:

• Juiceman Junior Model JM400 ($69.99 on Amazon)
• Breville Juice Fountain Compact ($100 at Breville USA)
• Jack LaLanne Power Juicer Pro ($150 at Power Juicer)

Have you tried juicing, or do you plan to? Share your experience in the comments below!

Photo Credit: Renaware; Shape

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I've been making my lasagna recipe since my early 20s. When I moved into my first apartment at age 19, I decided to learn my way around a kitchen and started experimenting with my favorite cuisine, Italian. At first, more spaghetti landed on the ceiling than on the plate, but ultimately, I perfected my go to dish: T's Meaty Lasagna.

It became my good luck dish. I made it for my friends every time one of my TV movies premiered, which back then was a lot. Hey friends, come eat lasagna and watch me get stalked, killed, and shoot a bad pimp. Ahhh, those were the days! Nowadays, I make my lasagna for family and friends whenever we feel like a cozy home cooked meal. This Christmas / New Year’s, we went away to a house in the mountains. We didn't get any snow like expected, but I did make my lasagna dinner! Here's the recipe...

Disclaimer: I've never formally written this recipe down. It's all in my head. So I apologize if I've given it to anyone before and the measurements are slightly different.

T’s Meaty Lasagna

Ingredients

• 2 tablespoons olive oil
• 1 pound ground beef
• 1 pound Italian sausage
• 1 cup minced onion
• 3 gloves garlic, crushed
• 1 (28 ounce) can crushed tomatoes
• 2 (6 ounce) cans tomato paste
• 2 (6.5 ounce) cans tomato sauce
• 1/2 cup water
• 1 tablespoon white sugar
• 1 1/2 teaspoons dried basil leaves
• 1 teaspoon oregano
• 1 teaspoon Italian seasonings
• 1 tablespoon salt (or more to taste)
• 1/4 teaspoon ground black pepper
• 4 tablespoons chopped Italian parsley
• 12 lasagna noodles
• 16 ounces ricotta cheese
• 1 egg
• 1/2 teaspoon salt
• 3 bags (approximately) shredded mozzarella
• Lots of grated parmesan cheese

Prepare

1. In a large skillet, heat olive oil on high. When hot, add onion and garlic and heat on medium. When starting to brown, add ground beef and sausage. When all is well browned, drain liquid and transfer to a large pot. Stir in crushed tomatoes, tomato sauce, tomato paste, and water. Season with basil, oregano, Italian seasoning, sugar, salt, and pepper. Simmer, covered, for about 1 1/2 hours to reduce and thicken sauce, stirring occasionally.
2. Fill another large pot with water. Add drizzle of olive oil and sprinkle with salt. Bring to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles and rinse with cold water.
3. In a mixing bowl, combine ricotta, egg, Italian parsley, 1/2 teaspoon salt, and approximately 1 cup grated parmesan.
4. Pre heat oven to 375 degrees.

Assemble

1. Spread 1 ½ cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange a layer of noodles so that they slightly overlap and cover the baking dish length wise. Spread with one half of the ricotta/parmesan mixture.
2. Cover it all with shredded mozzarella. And then, repeat the layers starting with the meat sauce. When you've finished, and the top layer is mozzarella cheese, sprinkle the whole top with grated parmesan cheese. 
3. Cover with foil to prevent sticking. Make sure to spray the foil with cooking spray, or make sure foil doesn't touch the cheese.

Bake

1. Place your lasagna in a preheated oven for 25 minutes.
2. Remove the foil and bake an additional 25 to 30 minutes, until the top of the cheese is slightly browned.
3. Cool for fifteen minutes before serving.

We had leftover meat sauce and a little ricotta mixture so with that we made...

Lasagna Cupcakes

Same idea as above, but use a cupcake pan. Spray the cupcake pan with cooking spray, and line each cupcake tin with two lasagna noodles that you wrap around the tin to make a cupcake holder base. In the center, add meat sauce, ricotta mixture, mozzarella, and Parmesan. Cover with foil and then bake for about 15 to 20 minutes until the cheese is melted and bubbling but not burnt.

Dean made these and they were amazing! We had lasagna cupcakes for leftovers for days.

Garlic Bread

Of course you can’t serve lasagna without garlic bread! Here’s my recipe:

Ingredients

• Garlic, crushed
• Butter
• Dried basil
• Chopped Italian parsley
• Salt and pepper to taste
• Mayo

I’ve included no measurements, because this one is all to taste. Depends on how garlicky or buttery you want it!!

Directions

1. In a bowl, melt butter and combine with crushed garlic, parsley, basil, salt, and pepper.
2. Slice a French bread loaf lengthwise, giving you two halves. 
3. On a parchment paper lined baking pan or cookie sheet, place the two halves and (my trick... wait for it...with a knife, spread a thick layer of mayo. Trust me!). 
4. Then brush on the garlic/butter mixture thickly until you see the mixture start to soak through the bread.
5. Put under the broiler for 4 to 8 minutes. Everyone's broiler is different, so this is approximate.

Do you have a signature dish? Share it in the comments below!

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