Weekly Favorites 10/27/19 to 11/02/19

Every Saturday, I go through Twitter with #foodblogger and find my favorite food related articles. These are this week's favorites!

Sounds like a great way to spend time with family to me!

Saturday's be for family and Sushi !!
......................#foodies #foodporn #food #foodie #instafood #foodphotography #foodstagram #foodlover #foodgasm #foodblogger #yummy #delicious #foods #instagood… https://t.co/jB15PCDYuS

— Ritwik Jha (@ritwikjha) November 2, 2019

Thanksgiving is upon us and one of my favorite flavors is pumpkin! Not pumpkin spice, just pumpkin!

Pumpkin Cupcakes with Cream Cheese frosting!https://t.co/nm6RrhYlTl#foodporn #foodie #haloween2019 #yummy #delicious #dessert #nomnom #eatclean #recipe #foods #foodstagram #food #foodforthought #foodblogger pic.twitter.com/faMiiNcv2s

— The Indian Claypot (@indianclaypot) October 30, 2019

This makes me want to go to Seoul now!

Every once in a blue moon, gotta roll through to this spot and literally roll out HA. There’s definitely better in Seoul but it’s by my house lol. Time to be a fatty. #fat #food #foodporn #foodphotography #foodies #foodstagram #foodblogger #foods #foodie #foodiesofinstagram pic.twitter.com/mLz9amoq27

— Tomeatsseoul (@tomeatsseoul) November 2, 2019

Can't resist these! Almond rolls are amazing!

All in all a 🌟GREAT🌟 day’s baking. Will be writing up these new recipes over the coming days 💛🧡💛 #foodblogger #Food #baking #bread #tasty pic.twitter.com/cIyXBf3mG5

— Sammie (@sammiefeasting) October 28, 2019

I love a good sausage! Whenever there is a butcher that makes his own, I have to stop and try some!

Excellent sausages from Aubrey Allen. We went for Cotswold, Warwickshire Whizzer and Bumblebee. #AubreyAllen #uksausageweek #sausages #sausage #LeamingtonSpa #buylocal #supportlocalbusinesses #backbritishfarming #buybritish #foodblog #foodblogger #eatdrinkandfortywinks pic.twitter.com/tf5uSuivd9

— Eat,Drink&FortyWinks (@edandfortywinks) November 1, 2019

Rye Bread Recipe

For as long as I can remember, I've loved rye bread. I remember my dad always having a loaf of rye bread in the pantry. So, it's probably an association thing for me. Nostalgia. It brings back memories.

Rye Bread Fresh from the Oven

Back in college, I got really in to making various types of bread. There were French breads, multi-grain breads, and then rye. My recipe is the result of a lot of internet research and base off of several recipes that I found, one from Emeril specifically. This


The Recipe

The Ingredients:

Rye Bread Dough, Waiting to Rise

• 1 Envelope Yeast
• 1 Tablespoon Sugar
• 4 Tablespoons Melted Butter
• 2 Eggs
• 1 Cup Warm Milk
• 1 and 1/2 Teaspoons Salt
• 1 Cup Rye Flour
• 2 and 1/2 Cups Bread Flour
• 1 Tablespoon Caraway Seeds
• 1 Teaspoon Olive Oil
• 1 Large Egg, Beaten

The Method:

Combine the yeast, sugar, 2 eggs, and milk with a dough hook. Add the salt, rye, flour, and caraway seeds. Beat on medium until the dough forms a ball. Using the olive oil, grease a large glass bowl. Place the dough ball in the bowl and cover. Let sit to rise for one hour

Risen Rye Dough

Knead the dough into the desired shape. I prefer something short and fat that I can slice and make sandwiches out of. Place the shaped dough in to a bread pan and let rise another hour. 

Preheat the oven to 350 degrees with a water bath. A water bath can be as simple as a pot of water on the lower rack of the oven. Wash the dough with the beaten egg and sprinkle with caraway seeds. Bake for 45 minutes. Let cool on a baking rack.

Happy eating!

Grandma Dorothy's Cornbread

Cornbread served with White Bean Chili

The best kind of recipes are the ones passed down from family. They may not be the most authentic, award winning, or complex recipes out there, but when you sit down to eat them, all of the memories shared around the table come rushing back. 

My family has an entire cookbook assembled from past generations that we love to get out and cook from and reminisce over. I've even got a pot of our family gumbo on the stove as I write this! Today I want to share Grandma Dorothy's Corn Bread, something that has been a mainstay on the table from childhood all the way through today!

The Recipe:

• 1 Cup Yellow Cornmeal
• 1/2 Cup Flour
• 2 Tablespoons Sugar
• 1 Teaspoon Salt
• 1 Cup Milk
• 1 Egg
• 4 Teaspoons Baking Powder
• 4 Teaspoons Oil

Preheat oven to 450 degrees. While the oven is preheating, heat a cast iron skillet with half of the oil. For the oil, Grandma Dorothy used vegetable oil, but I have switched it to olive oil.

Mix the dry ingredients. I usually don't add the sugar anymore, but it does add a nice flavor to the bread. Add the egg, milk, and the remaining oil to the preheated skillet.

Grandma Dorothy's Cornbread

Bake for 10 to 15 minutes, or until it is lightly brown on top.

For some variation, I usually add some chopped onion, corn, colby jack or cheddar cheese, and maybe some jalapeno.

Happy Eating!

Half Baked Harvest - Made with Love

I'm not a big fan of the pumpkin craze, but this is one that I can support.



Half Baked Harvest - Made with Love:



'via Blog this'

M&M Cookies

Ready to go in the oven.

It's been raining quite a bit here the last few days, so the boys haven't been able to play outside. It seems that they live for the outdoors, so they've been handling it pretty well. Last night I decided to do something special for them and bake some cookies. They even got try some of the batter! I was looking for chocolate chips in the pantry, but I ended up having to settle for M&Ms. This recipe is adapted from my Anyone Can Cook book. It makes about 12 cookies.


The Recipe:
1/4 cup butter - softened
1/2 cup brown sugar
1/4 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
1 1/4 cup flour
1 cup m&ms

Ready to eat!

Mix together the butter, brown sugar, sugar, salt, and baking soda with a hand mixer or stand mixer until combined. Mix in the egg and vanilla until combined. Slowly mix in the flour until combined. Stir in the m&ms. Bake at 375 degrees Fahrenheit for 8 - 10 minutes.

I Think Cheesecake Pretty Much Speaks for Itself

Paris 2012

We all have recipes we're fairly proud. My cheesecake recipe is one of them. I grew up with a friend down the street whose mom would always have a cheesecake made, and sometimes she would make a second one just for me. We would put that pre-made canned cherry pie filling on top of. Looking back, that part wasn't that good, but that was before I really discovered great food.

For our wedding, we were trying to go low budget and had a friend of a friend bake some cheesecakes. They baked them ahead of time and brought them in a cooler. I looked for a picture of the wedding cakes or maybe even us at our wedding, but all I could find was this one from our trip to Paris for our 4th anniversary.

For her birthday this year, Jessica asked me to make a cheesecake for her party. I was more than happy to.



The recipe:

For the crust:
1 1/2 Cups cinnamon-sugar graham cracker crumbs
2/3 Cup unsalted butter - melted
1 Tbsp sugar

Combine. Spread the mixture on the bottom of a spring form pan. Press the crust down with your fingers, making sure to spread evenly. Bake at 350 degrees for 10 minutes.

**Note: I have found that spring form pans leak, no matter how good quality they may be. Place the spring form pan in a sheet pan to avoid a mess in your oven,


For the filling:
16 oz cream cheese
2/3 Cup sugar
1 Cup plain Greek Yogurt
4 large eggs
1 egg yolk
1 1/2 Tbsp vanilla
1/2 Cup heavy cream (you can also substitute 1/2 cup of plain Greek Yogurt in place of the heavy cream)

Combine ingredients in the order listed, letting mix well in between ingredients. You may have to scrape the bottom of the mixing bowl to make sure everything is well mixed. Pour in to the spring form pan with the crust. Bake at 325 degrees for 40 minutes. Turn the oven off and let cool overnight in the oven with the door closed. This will help to minimize settling. Chill before serving.

Slice of delicious cheesecake. Fruit optional.