Cozy Cooking: Smoked Gouda Potato Pancakes

Good Morning and Happy Friday, everyone! We made it to another weekend- and considering I almost *didn’t* make it to the weekend- I’m very grateful.

Last night, while en route to visit a friend for a pre-birthday dinner celebration since I won’t see them on my actual birthday- I was hit from behind by a woman speeding on the highway who failed to slow down for the line of traffic I had been stopped and waiting in. The collision caused some serious damage to the back of my car, and unbeknownst to me until later on when I attempted to get myself and my vehicle home safely- some even worse damage to my tires.

What made it worse was that when I went to pull over to exchange information and see if she was okay- she went around me and took off. The impact had caused my stuff to go flying around the inside of my car- so I didn’t get a photo of her car, her license plate, etc. It was a hit and run- and now I’m dealing with the fallout, the appraisal process, and a very sore back. I hope wherever she is- she steps on a Lego block.

I digress. I’m thankful it wasn’t worse- and even though I’m in some pain right now- I’m especially thankful it seems to be a superficial injury.

___________________________

We’re expecting a significant amount of snowfall here in New England this coming weekend, which means a couple of things- the supermarkets are going to be like something out a post-apocalyptic horror movie with people fighting for the last of the bread and milk (it’s a Northeast thing) and I am more than likely going to be spending a considerable amount of time indoors while the roads are cleared.

I’ve already done my grocery shopping for the next couple of weeks- so I’m ready for anything- and I know of at least one Winter-friendly, warming dish I can whip up if I don’t lose power! These Gouda-loaded potato pancakes are crispy, cheesy, super filling- and can make even the coldest climate feel a little more cozy and comfortable.

Best of all? They’re super easy and fast to make! I did a trial run of these earlier this week- and they came out fantastic!

WHAT YOU’LL NEED:

  • 1 lbs. russet potato, peeled
  • 1 small onion, peeled
  • ¼ cup flour
  • ¾ cup shredded smoked Gouda cheese
  • 1 large egg, lightly beaten
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • Grapeseed oil, as needed
  • Sour cream
  • Sliced green onions

READY? HERE’S WHAT YOU DO:

  1. Coarsely shred the potato and onion on a box grater. Transfer shreds to a piece of cheese cloth and squeeze as dry as possible. Let sit for 2 minutes and then squeeze dry again.
  2. Whisk together the flour, salt and pepper. Toss the potatoes, onions, and cheese in the flour to coat and then the lightly beaten egg and stir until evenly coated.
  3. In a large skillet, heat up a generous amount of oil over medium heat until hot and shimmery. Drop the potato mixture by the tablespoon and flatten.
  4. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 – 2 minutes. Flip and cook the other side until golden, about 1-2 minutes. Drain on a wire rack or paper towels.
  5. Continue pancaking until potato mixture is done. Top pancakes with sour cream, green onions, and more shredded Gouda, if desired.

I could eat these pancakes every day for the rest of my life and never get sick of them. They’re like thicker, cheesier hash browns and are perfect for breakfast, lunch- or dinner!

Prior to the snowfall, I’ll be finishing up some things/loose ends in regards to my car accident and icing/applying a heating pad to my back to alleviate my pain. This coming Tuesday is my birthday- and depending on the weather and if I have a car or not- we’ll see what ends up happening for a celebration!

I hope you all have a wonderful, warm and safe weekend. If you’re from my neck of the woods- be careful driving and shoveling!

See you all next week!

xx

– Ashley –

Breakfast Bites: Freezable Croissant Breakfast Sandwiches

Good Morning and Happy Monday, everyone!

The week ahead is an exceptionally busy one (and a great way to dive into the New Year, really!) I’ve got work, meetings, appointments, events, my best friend’s birthday- and I still managed to pencil in a little self-care and pampering right before the weekend- so I’m firing on all cylinders right now!

In order to make sure I’m not crashing by noon and keep on maintaining my current level of focus and efficiency- I prepared a delicious, filling breakfast for nearly every morning this week- a meal that can be safely stored in the freezer and reheated whenever I’m ready to get my daily grind started the right way!

Instead of relying on lukewarm drive-thru breakfast sandwiches that are made with questionable meat product and artificial eggs- here’s how to make the real deal with real ingredients at home- and how to keep them fresh in the freezer.

WHAT YOU’LL NEED:

  • 1 tablespoon olive oil
  • 4 large eggs, lightly beaten
  • ¼ cup Half & Half Creamer
  • Kosher salt and freshly ground black pepper, to taste
  • 4 croissants, halved horizontally
  • Thinly sliced ham (check your local deli!)
  • Sliced cheddar cheese, halved

READY? HERE’S WHAT YOU DO:

  1. Heat olive oil in large skillet over medium high heat. Add eggs to the skillet and cook, whisking, until they just begin to set. Gently whisk in half and half; season with salt and pepper, to taste. Continue cooking until thickened and no visible liquid egg remains, about 3-5 minutes; set aside.
  2. Fill croissants with eggs, ham and cheese to make 4 sandwiches. Wrap tightly in plastic wrap and place in the freezer.
  3. To reheat, remove plastic wrap from the frozen sandwich and wrap in a paper towel. Place into microwave for 1-2 minutes, or until heated through completely.
  4. Serve immediately and enjoy a savory breakfast to start your day!

I can’t stress how filling and tasty these sandwiches are- and paired with a hot cup of coffee- they’re exactly what I need to keep me fueled when I’m heading into work first thing in the morning and getting down to business like the no-nonsense boss I am.

You can mix and match ingredients with these sandwiches, too- of course- by substituting the ham with bacon (including turkey bacon), sausage, vegetables, etc. As long as they’re sealed properly and frozen- you’re good to go!

And now that I’ve shared my early A.M. hack- I’m off to get started on my work for the day and prepare for appointments I’ve got lined up this evening. Here’s wishing you all a wonderful Monday- and a lovely and stress-free start to the week ahead!

xx

– Ashley –

Festive Foodie: Gingerbread Pancakes

Good Morning and Happy Monday, everyone!

I hope you all had a wonderful weekend! Mine was very relaxing- with my time divided between getting some Christmas shopping done from the comfort of my couch, setting up some decorations around the house- and going on little drives with friends through the Western Massachusetts’ countryside to marvel at the snow and festively illuminated farms around the area.

And, of course- getting into the holiday spirit means cooking up some seasonally appropriate dishes, too! Case in point? These sugary gingerbread pancakes I served (with hot chocolate!) during Sunday brunch with some of the girls yesterday morning/afternoon before we hit the road for a day out together to catch up while getting some errands done.

These pancakes take about 30 minutes total to prep and bake- making them a perfect option to serve when it comes time for that last-minute holiday craziness to kick in. Don’t stress yourself out with a big breakfast. Just make these!

WHAT YOU’LL NEED:

  • 2 cups all-purpose flour
  • 1¼ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground ginger
  • Pinch of cloves
  • Pinch of nutmeg
  • Pinch of allspice
  • 1½ cups buttermilk
  • ¼ cup molasses
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • Confectioners’ sugar, as needed for serving (optional)
  • Whipped cream, as needed for serving (optional)

READY? HERE’S WHAT YOU DO:

  1. In a large bowl, whisk the flour with the baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice to combine.
  2. In a medium bowl, whisk the buttermilk with the molasses, egg and vanilla extract to combine. Add the buttermilk mixture to the flour mixture and whisk until well combined.
  3. Heat a large skillet or griddle over medium-high heat. When it’s hot, spritz it with nonstick cooking spray.
  4. Working in batches, pour scoops of batter (about ½ cup each) onto the hot griddle. Cook until the pancakes are golden brown, 2 to 3 minutes, and then flip and cook until golden on the other side, 1 to 2 minutes more. Repeat with the remaining batter.
  5. Serve immediately, garnished with confectioners’ sugar and whipped cream, is using.

A dusting of powdered sugar and a dollop of whipped cream on top- and these pancakes looked *and* tasted magical. I would gladly make these again- probably for when all the girls in my family get together to bake cookies and wrap gifts a few days before Christmas Eve! These were a big hit yesterday- and I know they’ll be a big hit then, too!

And now with another work week ahead of me, I’m off to get started on sifting through my e-mails, voicemails and caseload for the day. Here’s wishing you all an easy and stress-free start to your week!

xx

– Ashley –

Fall Foodie: Maple Candied Bacon

Good Morning and Happy Monday, everyone!

Every once in a while, when my schedule is particularly packed and I’m busier than usual- I like to simplify things so I don’t get overwhelmed. So, when it came time to whip something up for a pre-bachelorette-party-brunch this past Saturday- I opted to keep things super quick and easy- while still maintaining fun, seasonal flavors that everyone would enjoy.

You won’t find many people who will disagree that bacon- which goes with any meal during the day- makes every dish better. But, to keep up with the Fall flare I try to showcase this time of year- I thought I’d incorporate a little maple and brown sugar to keep brunch as Autumnal as possible.

This dish calls for four ingredients and takes little to no time at all to prepare and cook. Seriously- how much better can that get?

WHAT YOU’LL NEED:

  • 1 pound thick-cut bacon
  • ¼ cup maple syrup
  • ½ cup brown sugar
  • Coarsely ground black pepper

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 375°F. Line a baking sheet with aluminum foil and top with a roasting rack. Lightly spritz the rack with nonstick spray. Lay the bacon on the rack, leaving just a tiny bit of room between each piece.
  2. Brush the bacon with the maple syrup and then sprinkle with the brown sugar. Top with a generous sprinkling of pepper.
  3. Bake until the sugar is melted and the bacon is crisp, 15 to 17 minutes (or a little longer if you like it extra crispy). Let the bacon cool for 5 minutes before removing it from the rack and serving.

I love maple-flavored anything, so I drizzled a bit more syrup on top of the bacon when it was finished cooking and added a dash more pepper- and it tasted fantastic! It went fast, in-between mimosas and Bloody Mary’s- so I know I can make it again the next time my friends and I all get together and there won’t be any complaints.

I’ll be re-capping my weekend and all the craziness that came with it a little later on this week- and I’ve also got some more Halloween-appropriate pieces from my wardrobe to share before I head off to Vermont this coming weekend- but I’ve got to get some work done at the office, first!

Here’s wishing you all a wonderful Monday and a stress-free start to your week!

xx

– Ashley –

Fall Foodie: Pumpkin Cream Cheese Bread with Cinnamon Streusel

Good Morning, Happy Monday- and Hello October!

It’s officially “Spooky Season”, and being a self-proclaimed Halloween Queen- I have a lot planned over the next 31 days. To get things started, of course- it seemed only fitting I should post one of my favorite Autumn-inspired, pumpkin-infused recipes!

I had actually whipped this up yesterday prior to the Pats/Dolphins game to serve to a few friends who had dropped by to watch (and what a game it was!) and amid all the salty, crispy and spicy snacks- this was a welcomed change of flavor and ended up being a big hit!

(The recipe below makes one loaf of the bread.)

WHAT YOU’LL NEED:

CREAM-CHEESE SWIRL

  • 8 ounces cream cheese, at room temperature
  • 1 egg white
  • 1 cup confectioners’ sugar

PUMPKIN BREAD

  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • ½ cup neutral flavored oil (canola, peanut, or olive–not extra virgin)
  • 1¼ cups sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1½ cups pumpkin puree

CINNAMON STREUSEL

  • 1 cup all-purpose flour
  • ½ cup brown sugar
  • ½ cup old-fashioned oats
  • 1 teaspoon ground cinnamon
  • 8 tablespoons (1 stick) unsalted butter, at room temperature

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick spray.
  2. MAKE THE CREAM-CHEESE SWIRL: In a medium bowl, mix the cream cheese with the egg white until smooth and well combined. Add the confectioners’ sugar and mix to combine. Set aside.
  3. MAKE THE PUMPKIN BREAD: In a medium bowl, whisk the flour with the salt, baking soda, baking powder and pumpkin pie spice to combine.
  4. In a large bowl, whisk the oil with the sugar to combine. Add the eggs one at a time and mix to combine. Mix in the vanilla extract and the pumpkin puree.
  5. Add the flour mixture to the bowl with the wet ingredients; mix until evenly combined. Pour the batter into the prepared loaf pan. Drizzle the cream-cheese mixture over the top, then use a skewer or the tip of a knife to swirl the cream cheese into the batter.
  6. MAKE THE CINNAMON STREUSEL: In a small bowl, mix the flour with the brown sugar, oats and cinnamon to combine. Add the butter and mix until moist crumbs form. Sprinkle the streusel evenly on top of the batter in the pan.
  7. Bake until a toothpick inserted into the center comes out clean and the loaf is golden brown, 45 to 55 minutes. Cool completely before slicing.

This bread was rich, decadent, and loaded with the spicy and sweet Fall flavors I love the most! It can be served for breakfast (I brought a piece with me to the office this morning to enjoy with my coffee!) or as a lovely dessert. It’s pretty much appropriate for any time of day.

And now, with bread and coffee in hand- I’m off to get some work done before I head out to paint the city tonight with friends in order to celebrate the kick-off of “Rock”tober. Here’s wishing you all a wonderful Monday and a great start to your week!

xx

– Ashley –