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Gluten-Free Pad Thai With Shrimp

Friday, February 21st, 2020

Did you know you can make this takeout favorite at home? Try my gluten-free pad thai recipe for an easy weeknight dinner at home that your whole family will love!

When I went gluten-free I never realized how exciting it would be to recreate some of my favorite gluten-filled dishes at home.

Today I am sharing a Gluten-Free Pad Thai with Shrimp recipe that you can create in your own kitchen. The best part is that your guests will never guess that this delicious dish is gluten-free!

Have you ever had Pad Thai? It is one of my favorite dishes to order at thai restaurants.

If you haven’t, you are in for a delicious treat. Pad Thai, according to Wikipedia, is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand.

It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar. It is then served up with with lime wedges and often chopped roasted peanuts.

Pad Thai Recipe (Gluten Free)

If you have made fried rice at home, you will understand the concept of adding veggies and then scrambling eggs to your dish.

If you lack the coordination to scramble the eggs on one side of the pan and keeping your cooked veggies on the other, you can simply remove the veggies and scramble them separately.

While I love the delicateness of the rice noodle, I prefer a more linguine-style noodle in this dish to balance the lightness of the shrimp and because these hold up well to a lot of reheating.

I rely on Tinkyada noodles to create this dish because their texture happens to be my favorite in the gluten-free pasta world. You are looking for the Fettucini Style Pad Thai Noodles at your grocery store.

Here are a few commonly asked questions about this dish!

Are soy sauce and fish sauce gluten-free?

Be sure that you are using a gluten-free soy sauce and fish sauce.

Personally, I rely upon the La Choy Lite Soy Sauce as my soy sauce substitute, but there are reports that some people have a reaction to this. I have not, but be sure to do your own research on what product will fit your gluten-free needs best.

If I don’t want to make the sauce, do they sell prepared pad thai sauce?

You can definitely purchase a prepared sauce, but be sure to read the label if you need a gluten-free pad thai sauce.

I don’t like shrimp, what other options can I put in my pad thai?

You definitely don’t need to put shrimp in your pad thai.

This is one of those recipes that you can customize with what’s leftover in your fridge (proteins or veggies) and what sounds good to you.

Feel free to switch it with chicken, tofu, bell peppers, carrots, extra garlic, chives, or anything else that you need to use up or are craving.

I prefer a peanut sauce. Do you have any recommendations?

The addition of peanut butter always makes everything better, doesn’t it? Check out this sauce for another fun option.

I love these peanut ginger chicken noodles for a different spin on an asian noodle recipe.

The best part about that recipe is that they are delicious hot, cold, or room temperature.

What are some fun toppings for pad thai?

The fun part about sharing this with your family and friends is that you can also create a variety of toppings so everyone can personalize their dish. I love roasted chopped peanuts, sriracha, fresh limes, and cilantro on mine.

I hope you love this dish as much as we did and can enjoy this during the Lent season…or any season, really! We polished this dish off in no time at all and I can’t wait to make it again. Thanks to these sturdy noodles, the dish reheats beautifully and can be eaten for your lunches or a late night snack!

Gluten-Free Pad Thai With Shrimp

Recipe Type: Main

Cuisine: Thai

Author: Amy Clark

Prep time: 10 mins

Cook time: 12 mins

Total time: 22 mins

Serves: 6

Did you know you can make this takeout favorite at home? Try my gluten-free pad thai recipe for an easy weeknight dinner at home that your whole family will love!

Ingredients

1 package (14 ounces) Tinkyada Brown Rice Pad Thai Noodles⅓ cup fresh lime juice
⅓ cup water
3 tablespoons packed brown sugar
3 tablespoons gluten-free fish sauce
3 tablespoons gluten-free soy sauce
1 tablespoon rice vinegar or white vinegar
3 tablespoons vegetable oil
3 cloves garlic, finely chopped
8 ounces mushrooms
2 eggs, beaten
12 oz frozen peeled deveined medium shrimp, thawed (raw not cooked)
Sriracha Sauce (to taste)
¼ cup finely chopped dry-roasted peanuts
¼ cup firmly packed cilantro leaves
Lime wedges and chopped green onions for garnish (optional)

Instructions

Bring a large pot of water to boil.
Cook the noodles, in boiling water, as directed on package.
After they are done cooking, drain and rinse with cool water; set aside.
Meanwhile, in small bowl, stir lime juice, ⅓ cup water, the brown sugar, fish sauce, soy sauce, vinegar, and 1 tablespoon of the oil until well mixed; set aside.
In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium high heat. Cook shrimp for approximately three minutes and remove from pan; set aside.
Next cook mushrooms and then set aside.
Using the same oil, cook garlic for about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.
Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender.
Place on serving platter. Sprinkle with cilantro and garnish with additional chopped dry-roasted peanuts, and lime wedges.

Recipe Adapted from Betty Crocker

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Love this recipe? Check out our other favorite meat-free and seafood dinner ideas!

gluten-free shrimp scampi

shrimp fried rice

10 minute fish tacos

Happy cooking!

Tags: Gluten Free Pad Thai, Gluten Free Thai Dish, Lent Dinner Idea, Lenten Season Meals, Shrimp Pad Thai Recipe
Posted in Main Dishes, My Work | No Comments »

10 Minute Fish Tacos

Friday, February 21st, 2020

This quick fish taco recipe is the perfect recipe to get dinner on the table in under 15 minutes. Customize these baked fish tacos with my list of fun toppings. This is a quick and easy dinner that your whole family will love.

Looking for a recipe that you can prepare in ten minutes ? Today I’m sharing one of my tried-and-true weeknight dishes that has become a regular part of our menu rotation.

Are you a big fan of fish tacos?

After having some delicious fish tacos, in California, I wanted to enjoy this fish taco treat at home.

These tacos can be created from any white fish, depending on your family’s preference.

Personally, we are a big fans of tilapia that can be found over in the frozen foods aisle.

Not only is tilapia a mild white fish, it also comes with an affordable price tag.

You can also find some additional white fish ideas in the frequently asked questions below.

This weeknight meal is one that I regularly rely on for a meat-free taco night that our whole family loves.

10 Minute Fish Tacos Recipe

To prepare the fish quickly and easily, dice up the fish and put it in a medium bowl.

Toss the fish with your favorite spice blend with olive oil.

Spread the fish on a parchment-lined cookie sheet and then cook it at the suggested temperature for 4-6 minutes.

While the fish is cooking, you can prepare a variety of fun toppings.

Fun Taco Toppings To Try

Traditional toppings for tacos are fun, but sometimes the taco night needs a little switch up. Try these topping suggestions to make taco nights more fun!

Salsa- Add a combination of black beans, tomato, corn, chopped jalapeno chile peppers, and cilantro.
Traditional- Toss shredded cabbage with a little olive oil and lime juice.
Asian- Add broccoli slaw, toasted sliced almonds, and bottled Asian vinaigrette.
Fruity- Add fresh fruit salsa made with kiwi, red onion, strawberries, and mango.
BLT- Add shredded lettuce, bacon, tomato, and mayo.
Caprese- Add basil, cubed tomato, cubed mozzarella cheese, and balsamic vinaigrette.
Other Fun Toppings- Add Greek yogurt, jarred salsa, guacamole, limes, hot sauce, freshly cracked black pepper, cheese, thinly sliced radishes, fresh cilantro, and shredded lettuce to your taco condiment bar.
Fish Taco Sauce Recipe- Looking for a sauce to add to your tacos? Mix together a 1/2 cup sour cream 1/3 cup Mayo, juice from one lime, and a teaspoon of garlic powder. To spice it up, add a little Sriracha sauce or a generous shake of Old Bay seasoning in your sauce.

Here a few other commonly asked questions about this recipe!

If my family doesn’t like tilapia, what are some other mild white fish options for my tacos?

Flounder, hake and tilapia are all white fish with mild taste.

Looking for other options? Snapper, mahi mahi, grouper, flounder, halibut, or cod are also excellent inexpensive options.

If you want to skip the white fish altogether, salmon can also be a great option. I recommend this easy method for broiling salmon for tacos.

I don’t want to bake my fish. Can you tell me how to prepare fish tacos on the stove top?

You can prepare fish tacos in a skillet, if this works better for your family. Spice up your fish, just as you would for the baked version. Make sure that you pat your fish, with a paper towel, before cooking so that it gets a nice crust. Over medium high heat, cook for 4-5 minutes on each side.

Can I substitute with frozen fish sticks for my tacos?

Baking the fish, as prepared in this recipe, is healthier and takes a lot less time than preparing fish sticks.

If you prefer to use these, preheat your oven to 475ºF.

Line a baking sheet with foil and arrange the fish sticks on baking sheet.

Sprinkle with the seasonings recommended below and bake for 11-13 minutes.

You can also make your own fish nuggets for taco stuffing. This is our family’s favorite panko crusted tilapia nuggets recipe.

How do I remove the fish odor from my home after baking?

Simmer a small pot of water with a few cut lemons to cut the smell.

I’m also a huge fan of this citrus oil for my diffuser.

I use it for kitchen scents AND diffuse it in my office in the mornings to wake me up!

What sides are good with fish tacos?

Personally, we are fans of tortilla chips with salsa and guacamole.

Looking for a fresh spin for dipping?

Try my roasted corn salsa as a chip dip or as a topping for your fish tacos.

If you are looking for other fish taco sides, check out this list of 20 quick and easy sides for fish tacos.

10 Minute Fish Tacos

Recipe Type: Main Dish

Cuisine: Mexican

Author: Adapted from Better Homes & Gardens Cookbook

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 4

This quick fish taco recipe is the perfect recipe to get dinner on the table in under 15 minutes. Customize these baked fish tacos with my list of fun toppings. This is a quick and easy dinner that your whole family will love.

Ingredients

1- 16 ounce bag of frozen tilapia (or your favorite white fish), thawed
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon Old Bay seasoning (found over by the seafood counter)
Salt and pepper
1½ cups shredded lettuce, shredded cabbage, tomatoes, lime, or salsa (optional)
Taco shell, flour tortillas, or corn tortillas (warmed)

Instructions

Preheat oven to 450 degrees.
Rinse fish, pat dry with paper towels.
Cut fish crosswise into ¾ inch slices and place them in a mixing bowl.
Combine the fish with the olive oil and seasonings, tossing gently. Make sure the fish is throughly coated with the spices and oil.
Dump the prepared fish on a parchment-lined cookie sheet, adjusting the pieces of fish so that none are overlapping. 6. Bake for 4-6 minutes or until fish begins to flake when tested with a fork.
To serve, spoon lettuce and tomato into each taco shell, add fish slices, and top with salsa or your favorite toppings.

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Love this recipe? Check out our other favorite meat-free and seafood dinner ideas!

shrimp scampi recipe (can be made gluten-free)

5-ingredient salmon sheet pan meal

mexican quinoa stuffed bell peppers (dairy-free and gluten-free)

herb baked tilapia sheet pan meal

Happy cooking!

Tags: 10 minute recipe, Fish Sauce, Fish Tacos, Tilapia
Posted in Celebrations, Kid Eats, Main Dishes | 3 Comments »

How to Cook Corn on the Cob

Tuesday, February 18th, 2020

Corn doesn’t even need to be in season, to taste good, thanks to this surprising kitchen hack. This favorite side dish recipe gets a little added sweetness with milk, butter, and brown sugar. Try my tried-and-true method for boiling corn.

You know you grew up in the Midwest if corn was a favorite family side dish.

Not only has it always been a favorite side, it also is easy to prepare for a crowd.

If you are on the hunt for some new ways to cook corn, you will want to check out my corn on the cob on the grill recipe that allows you to cook your corn right in the husk, saving you loads of time and tin foil.

Have you been curious about boiling corn on the stove top though? This method is traditionally done with boiling salted water in a large pot.

Butttt, I’d love to switch it up today and share my idea to help out-of-season corn taste like a summer day!

How to Cook Corn on the Cob

Just as I love to infuse delicious flavors in my shrimp boil, this same method can be applied to corn that isn’t in season.

I will also openly admit that I don’t always buy the best quality corn that I could buy, relying on whatever is on sale at my grocer.

Maybe that is why I am more open to splurging on these additional ingredients to achieve a better tasting vegetable.

I discovered, many years ago, that adding milk, butter, and brown sugar add so much flavor to the traditional hot water bath.

Since you are adding butter to the water, you can skip the buttering at the end. This milky buttered combination coats the corn cobs and gives you all the buttery flavor without the messy butter drips.

Love the taste of fresh sweet corn?

The addition of milk and sugar adds the sweet taste to the corn that is sweet, but not too sweet. This recipe is MADE for those spring days when you are craving this staple side dish.

I can’t recommend this recipe enough and hope you can give it a try this summer.

Here are a few commonly asked questions about preparing corn!

When is corn in season?

Are you buying corn for this recipe?

You might be wondering when corn is in season.

Even though this method makes the most of out-of-season corn, peak corn season lasts from May until September.

Corn is grown in all 50 states (even though I have some Hoosier pride about Indiana corn) so you can find corn just about anywhere!

That means, this method might not be necessary for in-season corn, but I do love it for the later Fall & Spring months.

What Is the Easiest Way to Shuck Corn?

I am a big fan of the recipe tips and tricks that America’s Test Kitchen provides. They call this shucking method their, “nuke and shake.”

They recommend cutting off the stalk end of your cob, about 1″ above the last row of kernels.

Then place these in your microwave and cook them for 2-4 minutes.

Remove the corn from the microwave and prepare it for this recipe.

The microwave creates enough steam to loosen the silk and husk so when you pick it up, you can just shake your corn out from the husk.

The best part is that the silk will just fall out with it.

No need to buy any gadgets, thanks to this smart kitchen hack.

You can see a demonstration of their corn shucking method here.

How Long Does it Take to Boil Corn?

I’ve read tutorials that say anywhere between 15 minutes to 30 minutes (roughly the same length of time as it would be to bring water to a boil)

Personally, I like a bit of a bite to my corn so I prefer to boil corn for 7-8 minutes instead.

I Don’t Have Time to Boil Corn. How Long Do I Microwave Corn On the Cob Instead?

As a busy mom, I get it!

Place the prepared corn on a plate and cover it with a damp paper towel. The paper towel will help develop the steam needed for your corn to cook.

Microwave corn for 5 minutes.

Can You Over Boil Corn?

Um, yes.

Have you ever eaten cafeteria food corn or ate at a buffet where the corn has been on display just a tad too long?

Overcooked corn is mushy and doesn’t retain its sweet flavor.

Using this recipe though, with recommended cooking times, should yield a deliciously sweet ear of corn with bite.

How Can I Prepare Corn for My Grill?

Lucky for you, grilling corn on the cob is one of my favorite ways to prepare it.

This grilling method is done by soaking the corn, in its husk, and then placing it on the grill.

This tutorial also offers some extra tips and tips if you prefer to clean your corn before placing it on the grill too.

Can You Share Any Corn on the Cob Topping Ideas?

Thanks to the flavor infusion, in your pot of water, this corn doesn’t require a lot from you.

I love this list though of 12 surprising 1-topping ingredients for your corn.

The good news?

It doesn’t have to be complicated.

What Can I Do With Leftover Corn on the Cob?

It never fails that we have a few ears of corn leftover from a cookout.

Lucky for me, I ended up going to a fancy restaurant that topped their house salads with shaved corn.

It is my new favorite way to dress up any green salad.

Looking for a unique salad combination? This Edamame & Corn Salad is always a cookout winner.

Shaved corn can also be made into a delicious roasted corn salsa, as a fun appetizer to munch on with your leftovers.

Admittedly, shaving corn can be a messy affair, but these tips are genius for keeping the corn mess to a minimum.

Don’t feel like making the effort to shave corn?

Another simple way you can use up those ears of corn are to reserve them for a shrimp boil on another night.

Just add the already cooked corn cobs, at the end of your boiling time, to warm.

Milk Boiled Corn on the Cob

Recipe Type: Side

Author: MomAdvice.com

Prep time: 5 mins

Cook time: 8 mins

Total time: 13 mins

Serves: 8 servings

Corn doesn’t even need to be in season, to taste good, thanks to this surprising kitchen hack. This favorite side dish recipe gets a little added sweetness with milk, butter, and brown sugar. Try my tried-and-true method for boiling corn.

Ingredients

6-8 ears corn, husks and silk removed
water
1 1/4 cup milk
1/3 cup brown sugar
1/4 cup butter (optional and to add to the water)

Instructions

Begin by removing the husk and removing the silks from the corn.
Fill a large stock pot half full with water (use a large enough pot to hold all the corn).
Add in the milk, sugar, and butter. If you prefer the sweet and salty combination, add salt to the water bath too. Cover the pot and bring it to a boil.
Add the corn and return to a boil.
Reduce heat to a simmer and allow corn to cook for 7-8 minutes or until just tender, depending on size of corn try not to over cook the corn as it will become tough.
Using long tongs remove the corn and place on a plate or in a bowl, then cover with foil until ready to serve. Serve with butter, salt, and pepper (optional as I think this has the perfect flavor).

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Love this side dish?

Be sure to check out these sides for your next meal too!

learn how to grill corn on the cob

caprese pasta salad

grilled brussel sprouts

quinoa jar salads

grilled tomato bread with prosciutto

Happy cooking!

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Tags: Boiling Corn, Corn on the Cob, Recipes, Shucking Corn Fast
Posted in Kid Eats, Sides | 24 Comments »

Shrimp Scampi Recipe

Wednesday, February 12th, 2020

This shrimp scampi recipe is easy enough for a weeknight meal and fancy enough to share with dinner guests. Swimming in white wine (or broth), this is a perfect dish to pair with a big loaf of crusty bread and a bowl of cooked pasta. This gluten-free main dish is one you will turn to again and again!

Don’t you love replicating dishes from your favorite restaurants to make at home?

Shrimp Scampi is one of those dishes that I absolutely love when I go out for seafood, but I don’t always love the price tag that comes with it.

As I have been researching, for this recipe, I discovered that scampi are actually tiny, lobster-like crustaceans with pale pink shells. You may see them referred to as langoustines.

Italian cooks, who lived in the U.S., ended up swapping out the scampi with shrimp.

And that, folks, is how we have the name today.

Just a fun little trivia for your next dinner party!

Today I wanted to share with you an easy gluten-free shrimp scampi that is a delicious dish you could share, during this Lent season, for a Friday night feast that the whole family will love.

The shrimp can be dredged in a gluten-free flour to add a little bit of coating or they can just be quickly sauteed in the delicious wine and butter sauce, tossed with parsley, and finished with fresh ground black pepper.

Personally, I love to put the shrimp scampi on top of some gluten-free pasta and serve it all with a side of roasted veggies.

Thanks to the garlic in the scampi, it coats and adds flavor to your pasta beautifully.

Slice up a few lemons and dress the plates with a sprig of flat-leaf Italian parsley to really make it feel like restaurant dining.

Here are a few commonly asked questions about this recipe.

Shrimp Scampi Recipe

What Kind of Wine Should I Use For My Shrimp Scampi?

You will want to use a dry white wine for this recipe. Personally, I prefer a pinot grigio, but I’ve been known to cook this in a buttery chardonnay as well.

If you do not typically purchase wine, a liquor store might be your best option for advice on this one.

I would also advise asking if they have small boxes or bottles of wine that they carry, if you are just planning to cook with the wine and don’t want the expense of a whole bottle.

I Don’t Want to Use Wine. Do You Have Any Recommendations for Substituting Wine in Shrimp Scampi?

If you don’t want to use wine in your dish, chicken broth can be used as a substitution. The flavor will be a little different, but you will achieve similar results.

How Do I Prepare Shrimp for This Dish?

Since we live in the Midwest, we rely heavily on frozen shrimp. You want to make sure that the frozen shrimp you purchase are naw shrimp.

For this recipe, we are using jumbo or extra-large shrimp. Purchasing shrimp that are already peeled and deveined can be a huge time saver.

How Do I Devein Shrimp For My Scampi?

This is a wonderful tutorial to help you learn how to devein shrimp.

Gluten-Free Shrimp Scampi

Recipe Type: Main

Cuisine: Italian

Author: Adapted from Williams-Sonoma

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4 servings

This shrimp scampi recipe is easy enough for a weeknight meal and fancy enough to share with dinner guests. Swimming in white wine (or broth), this is a perfect dish to pair with a big loaf of crusty bread and a bowl of cooked pasta. This gluten-free main dish is one you will turn to again and again!

Ingredients

½ cup (2½ oz./75 g) all-purpose gluten-free flour (found the gluten-free section of the store), can omit if you prefer to not have a crispy exterior to your shrimp
A pinch of red pepper flakes
½ tsp. salt, plus more, to taste
¼ tsp. freshly ground pepper, plus more, to taste
2 Tbs. olive oil, plus more as needed
1½ lb. (750 g) jumbo or extra-large shrimp, peeled and
deveined, tails intact
12 Tbs. (1½ sticks) (6 oz./185 g) unsalted butter
3 garlic cloves, minced
¼ cup (2 fl. oz./60 ml) dry white wine
Grated zest of 1 lemon
2 Tbs. fresh lemon juice
2 Tbs. finely chopped fresh flat-leaf parsley
Lemon wedges for serving

Instructions

In a shallow bowl, stir together the flour, red pepper flake, ½ tsp. salt and ¼ tsp. pepper.
In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil.
Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add the shrimp to a large skillet and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil. Repeat with the remaining shrimp, adding more olive oil to the pan as needed.
Reduce the heat to medium-low. add 2 Tbs. of the butter to the pan and then add garlic, stirring frequently. Cook garlic until it softens and is fragrant but not browned, about 2 minutes.
Add the wine, lemon zest and lemon juice, increase the heat to high and bring to a boil. Cook until reduced by half, about 1 minute. Reduce the heat to very low.
Whisk in the remaining 10 Tbs. butter, 1 Tbs. at a time, letting each addition soften into a creamy emulsion before adding more. It will become very creamy, like a sauce.
Add the cooked shrimp to the sauce and mix gently to coat well. The shrimp will turn pink as they finish cooking in the garlic butter sauce. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve immediately with lemon wedges and gluten-free pasta.

Looking for more fish and meat-free meal ideas? Here are a few of our family favorites!

5-ingredient sheet pan salmon meal

shrimp boil recipe (just leave out the sausage in this one!)

prep shrimp fried rice for a frugal lunch or meal

herb baked tilapia sheet pan meal

Happy cooking, friends!

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Tags: Fish Recipes, Gluten Free Shrimp Scampi, Lent Recipe, Lenten Recipe, Meat Free Dinner Ideas, Shrimp Recipes, Shrimp Scampi Recipe
Posted in Main Dishes | No Comments »

Homemade Pork Potstickers

Thursday, January 16th, 2020

From our food contributor, Shaina Olmanson.

This simple DIY recipe for homemade potstickers can make for a kid-friendly dinner or an easy freezer snack. We love ours with a dipping sauce of soy sauce, sriracha, and green onions, but the kiddos like the straight from the pot.

One of my children’s favorite things to order when we go out for sushi is a plate of potstickers to enjoy while we watch the sushi chef in his tall paper hat roll out our rice and seaweed and tuck pink-fleshed fish inside.

They are second only to sushi itself in my children’s eyes.

While your kids may not be on the same sushi train as mine, pot stickers are rather universally delicious.

A dim sum, two-bite dumpling with a salty pork meatball tucked inside.

But why wait until you head out to enjoy them when they can easily be made at home?

Once you get the hang of getting potstickers unstuck from the pot, there’s little stopping you from making your own all of the time.

We like to have a potsticker party, filling and crimping as many as possible, and then freezing them for use later as a quick and easy treat, nearly as easy as heading to our favorite restaurant.

Pulled from the freezer bag and cooked up on the spot, these meatball-filled dumplings make a wonderful lunch option when paired with a rainbow of fruits and vegetables.

Homemade Potstickers

Recipe Type: appetizer

Author: Shaina Olmanson

Prep time: 30 mins

Cook time: 10 mins

Total time: 40 mins

Serves: 4-6

Ingredients

1/2 pound ground pork
1 cup finely shredded Napa cabbage
1/4 cup shredded carrot
2 green onions, diced
1 clove garlic, minced
1 tablespoon fresh minced ginger
1 tablespoon soy sauce
2 teaspoons toasted sesame oil
1 egg, beaten
1 teaspoon kosher salt
1/4 teaspoon black pepper
30 potsticker wrappers
1/4 cup frying oil of choice

Instructions

In a large mixing bowl, combine the pork, cabbage, carrot, onions, garlic, ginger, soy sauce, sesame oil, egg, salt and the black pepper.
Place a small bowl of water near your work surface. Cover the potsticker wrappers with a damp cloth to prevent them drying out.
Place a rounded teaspoon of the pork filling into the center of the wrapper. Lightly wet the edge of the wrapper, and then using your thumb and finger, fold pleats into the dumpling, starting at the center and going towards the cents to form a crescent shape.
Set the filled dumplings on a baking sheet or cutting board, covered with a damp cloth. Continue until all the filling has been used.
To cook, heat 2 teaspoons of oil in a 10″ non-stick skillet with a lid over medium heat. Add about 6 dumplings to the skillet. Cook for 3 minutes. Pour in 1/4 cup of water, cover, and allow the potstickers to steam for 5-6 minutes, until they are cooked through. and golden brown on the bottoms. Remove the lid and allow the steam to cook off, shaking the pan lightly to encourage the potstickers to dislodge themselves from the pan bottom. Serve warm.

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Tags: Appetizer Recipe, Homemade Pork Potsticker, Homemade Potsticker, Potsticker Recipe
Posted in Food & Recipes, Sides | No Comments »

Easy Fruit-Infused Water Recipes

Monday, January 13th, 2020

If drinking more water is a goal this year, these flavored water recipes are delicious and have enormous health benefits. If drinking plain water is a challenge, the addition of fruit and herbs helps your water taste delicious. Stay hydrated with this easy recipe.

Anytime I get a chance to drink fruit infused water, it always feels a bit like a spa day.

I am bad about drinking water and usually renew my commitment almost every year. It became such an important part of my goals that we created this handy water and exercise tracker for me….um, I mean YOU.

What is Fruit-Infused Water?

Have you ever infused water before?

It truly could not be easier and you can mix up any flavors that you love and personalize these to your own personal taste, with just a pitcher of filtered water.

Pictured above are some mix-in ideas we tried in our house.

We purchased mint, basil, berries, limes, oranges, and lemons to create different flavor combinations for fun fruit waters.

We like to keep things simple with just plain water, but you can also make it a little sweet with a little liquid stevia.

I love to keep a pitcher of infused water handy and pour them into mason jars with crushed ice.

The best part about these instead just the hydration benefits though. When you get to the bottom, you can enjoy a little snack and eat the fruit too.

I have found that glass jars make anything more fun and a sprig of mint leaves makes it feel like a mojito moment.

That trick is especially handy during the all-too-familiar Dry January.

How Long Does Fruit-Infused Water Last?

Fruit-infused water is best enjoyed after two-four hours or after it has had a chance to infuse overnight.

The length of time it lasts depends entirely on the type of fruit and herbs you use.

Basil, for example, only lasts for three days while heartier varieties like rosemary or thyme can last up to seven days.

You can reuse the same fruit and add another batch of fresh water over it once you have gone through your first batch.

The fruit can be used (typically) up to three times, but it will also depend on the freshness of the fruits you are using.

If the fruit starts to look bad, it’s best to toss it and start with a fresh batch.

Citrus fruits are best cut fresh for your batches because the rind can add bitterness to your fruit-infusions.

I like to keep my lemons, limes, and oranges fresh for that reason while reusing my berries for several batches.

It is really a matter of preference though and once you get the hang of making your own batches of fruit-infused water you will have a better idea of timelines.

Some people love the cucumber lemon combo, for example.

When fruit isn’t in season, apple cinnamon infused water can be made with whatever apples are on sale and a pinch of cinnamon.

Honestly, the possibilities are endless.

Is There a Way to Make Fruit Infused Water Last Longer?

Did you know that they make pitchers that are designed just for infusing your water.

While researching for today’s article, I stumbled upon these incredible pitchers that allow you to place the fruit in the center, so it can be easy to infuse your water without the possibility of mushy fruit at the the bottom.

Don’t have room in your fridge for a pitcher?

Try a water bottle version instead!

Easy Fruit-Infused Water Recipes

The beauty of making your own infused waters is that you can create any combination that your heart desires and add as little or as much fruits and herbs into your drink as you like!

Get inspired by the fruits and herbs that are on sale that week in the supermarket flier to help inspire new combinations and keep your fruit-infused waters frugal!

If the recipe calls for muddling, it just means bruising your fruit or herbs to release the flavors.

I just use a wooden spoon for this.

Here are a few of our favorite combinations we tried:

Blueberry & Mint

2 cups blueberries

2 sprigs of mint, muddled

2 quarts of water

Strawberry & Basil

10 strawberries, thinly sliced

3 basil leaves, torn into quarters and muddled

2 quarts of water

Citrus Blend

1 orange, thinly sliced

1 lime, thinly sliced

1/2 a lemon, thinly sliced

2 quarts water

Just The Berries

10 strawberries, thinly sliced

2 cups blueberries, slightly muddled

2 quarts water

Fruit-Infused Water Recipes

Recipe Type: Drinks

Prep time: 5 mins

Total time: 5 mins

Serves: 6

Ditch the juice box and create a healthy fruit-infused water for your child’s lunchbox. Check out our fun flavor combinations in my blog post!

Ingredients

Fruit & Herbs (check the blog post for combination ideas)
2 quarts of water
Ice
Wooden Spoon
Pitcher

Instructions

Place the fruit and herbs, in the bottom of your pitcher and muddle with a wooden spoon, if directed.
Fill the pitcher with water, cover, and refrigerate two hours or overnight, for maximum flavor.
Fill a glass or thermos with ice. Pour your fruit infused water over the ice and enjoy!

Have you infused water before? What is your favorite infused water combination?

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Tags: Fruit Infused Water Recipes, Infused Water Recipes, Juice box Alternatives, Lunchbox Drinks, Walmart Moms
Posted in Drinks | 8 Comments »

Make-Ahead Apple, Sausage, And Sage Sourdough Stuffing

Monday, November 25th, 2019

I’m back again with another fun Thanksgiving make-ahead recipe.

Today’s recipe is an apple, sausage, and sage sourdough stuffing that tastes just as good as it sounds.

This recipe is easy to prepare and can be made-ahead and placed in your freezer for the big day, which means one less thing for you to worry about on the day of your big feast!

Have you ever made your own stuffing?

It is one of the easiest and most rewarding dishes to create for the holiday season.

My grandma made a mean dressing when I was growing up, but stuffing was definitely something that came out of a box.

I remember in sixth grade when we had to do a Thanksgiving play and I was supposed to pretend to make stuffing and had no idea what the teacher was talking about when he handed me a loaf of bread and celery.

What the heck was that for?

Being the true foodie I am, I still don’t think the boxed stuff is that bad, and you can’t beat the ease of preparation.

It doesn’t hurt to gourmet things up a bit once in awhile though, especially when you can put this in your freezer and save it for the big day!

The biggest challenge with stuffing is all of the dicing and chopping to get the ingredients prepared.

A handy food chopper can be your best friend when chopping up ingredients like onions or herbs.

Once the ingredients are chopped though, it is just a simple matter of mixing them up and then placing the stuffing in the pan for baking.

I really love the ingredients in this recipe because they are the perfect balance of sweet and savory.

I used turkey sausage in this recipe, but you could certainly substitute with chicken sausage instead.

I love Granny Smith apples for baking because they maintain their texture and firmness in this dish.

Leave the skins on for a little added color to your stuffing (not to mention, a little fiber too!)

To prep this dish ahead, I purchased some inexpensive foil pans and to make sure that there is no leaking from the lid.

If you are preparing right away, you can just add the apple stuffing mixture to a casserole dish instead.

I baked up a little dish for you to show you what this looks like when it is all done.

The top is crunchy and the inside is delicious and fluffy.

The apples add tartness while the onions, celery, and turkey sausage add a little savoriness to the stuffing.

When these ingredients are all baked together, it is like a little symphony in your mouth!

Reserve a few sprigs of sage to garnish the top of your dish!

Make-Ahead: Apple, Sausage, And Sage Sourdough Stuffing

Recipe Type: Side

Author: Adapted from Whole Foods

Prep time: 10 mins

Cook time: 60 mins

Total time: 1 hour 10 mins

Serves: 12-14

A little bit sweet, a little bit savory. This sourdough stuffing filled with apples, sausage, and onions is a a delicious crowd-pleaser that can be made ahead for the holiday season.

Ingredients

1 loaf sourdough bread, cut into 1/2-inch cubes (about 11 cups)
1 tablespoon olive oil
3/4 pound fresh mild turkey or chicken sausage
4 Granny Smith Apples
3 stalks celery, thinly sliced
1 large onion, diced
2 tablespoons unsalted butter
2 1/2 cups low-sodium chicken stock
1 teaspoon poultry seasoning
1/3 cup chopped fresh sage leaves
3/4 teaspoon fine sea salt
1/2 teaspoon ground black pepper
Reserved sage leaves (for garnish)

Instructions

Preheat oven to 300°F. Spread bread cubes out on two large rimmed baking sheets and bake until dried but not browned, about 15 minutes. Transfer to a large bowl.
In a large skillet, heat oil over medium-high heat. Remove the sausage from the casings, and add it to the skillet to cook, breaking up chunks with a spoon, until browned, about 6 minutes.
Add apples, celery, onion and butter and cook, stirring occasionally, until apple and vegetables are softened, 8 to 10 minutes more. Add to toasted bread. Stir in broth, poultry seasoning, sage, salt and pepper.
Add stuffing to a freezer-safe greased 9×13 foil pan. Place in the freezer (for up to four weeks). 1-3 days before, remove the stuffing from the freezer. Drizzle a 1/2 cup additional chicken stock over the top to moisten the stuffing. Heat oven to 350°F and bake until lightly browned and crisp on top, 50 to 60 minutes. This stuffing can also be stuffed in your turkey, just be sure that the stuffing has cooled before proceeding.
Garnish with fresh sage leaves.

Are you following along in our make-ahead Thanksgiving series?

Be sure to check out our Brandied & Orange Cranberry Sauce

Mashed Potatoes

Green Bean Casserole

and Make-Ahead Gravy

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This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases.

Don’t miss these other great Thanksgiving ideas from MomAdvice:

Dress-Up Store Bought Pies

Slow Cooker Roast Turkey

Gluten Free Bacon, Apple & Cornbread Stuffing

Make Ahead Buttery Dinner Rolls

Slow Cooker Oatmeal for Fall

DIY Autumn Burlap Wreath

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Tags: Apple Sage Stuffing, Apple Stuffing, Make Ahead Stuffing, Sourdough Stuffing, Thanksgiving, Thanksgiving Recipes, Turkey Stuffing
Posted in Celebrations, Sides | No Comments »

Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal

Thursday, November 21st, 2019

Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal from MomAdvice.com

Apple season is one of my favorite produce seasons and one of my favorite snacks. Try this slow cooked honeycrisp apple oatmeal that you are going to love for a warm and satisfying breakfast on chilly fall mornings. The best part about all of this though, is my incredible tip for getting creamy oats that won’t burn or stick to your slow cooker.

Have you tried cooking steel cut oats in your slow cooker yet?

Today I wanted to share some tips for making the perfect overnight crock pot apple cinnamon oatmeal for the perfect fall breakfast for entertaining or just for a healthy way to start your day.

I love steel cut oatmeal, but it takes a LONG time to create steel cut oats. Not only that, oatmeal requires constant stirring over medium heat to achieve their best flavor and have a tendency to burn when not monitored.

Today I wanted to share some tips for making steel cut oatmeal in your slow cooker and the one SHOCKING tip for creamier slow cooked oats.

I promise, it’s a game changer.

How to Make Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal

What’s the Difference Between Steel Cut Oats and Rolled Oats?

Rolled oats and steel cut oats come from the exact same whole cereal grain. The difference is really in how they are processed.

In whole form, they are known as “groats” and both types of oats are separated from their hard outer “hull” for our store shelves.

Here’s where those differences between the two types of oats really come into play. The rolled oats are steamed, to prevent cracking, and then they are rolled through the mill to be flattened.

Steel cut oats are, basically, chopped into pieces rather than going through that process of being flattened.

Are Steel Cut Oats Gluten-Free?

Many of our readers are pursuing that gluten-free life so I’m thrilled to tell you that steel cut oats ARE gluten-free…well, pretty much!

If you are celiac, oats can be processed in factories that are also processing wheat, barley, and rye.

If you are celiac, look for steel cut oatmeal that clearly discloses that on the label to be sure that you are not exposed to any of these allergy triggering ingredients.

Do Steel Cut Oats and Rolled Oats Have the Same Nutritional Value?

Did you guys know that I went to school for dietetics?

Questions like this are my love language.

Often, when it comes to discussing processed foods, we immediately have a knee-jerk reaction that it isn’t good for you.

Can we all blame the Whole30 and Paleo movement for this? Hahaha!

Seriously, in MOST cases, processing means that the food has lost its nutritional value, but that is not the case when it comes to steel cut oats and rolled oats.

In fact, steel cut oats, rolled oats, and quick oats all have the SAME nutritional value.

I do find that steel cut holds up better in an overnight dish, but am thankful quick oats offers the same benefits if I need a nutritious breakfast or lunch.

What Types of Apples Should I Use For Overnight Oatmeal?

Often when it comes to baking, I reach for a Granny Smith apple.

When researching different varieties of apples that are best to bake with, I discovered that the Honeycrisp Apple and the McIntosh apple were both great varieties to choose when baking.

How Do I Prevent My Slow Cooker Oatmeal From Getting Burnt or Overcooked?

I admit that I have never had good success with overnight oats.

The oats were usually burnt or overcooked and I always had a hard time getting my slow cooker clean after a batch.

That is why I am so excited to share with you this easy technique to create a double boiler right in your slow cooker:

Find a oven-proof dish that you can place inside of your slow cooker and spray it well with a little cooking spray.
Place your oatmeal ingredients right inside of the dish and then, using a liquid measuring cup, pour water around the dish to create a water bath. It doesn’t need to be really full, just an inch or so.
Set your slow cooker to LOW and you will have perfectly creamy oatmeal with no burnt spots every single time.

Once you try this tip, you won’t make your oatmeal ANY OTHER WAY.

I promise you that you will will yield a creamy pot of oats every time.

How Can I Prepare This Apple Cinnamon Steel Cut Oatmeal in My Instant Pot Instead?

I would recommend going to this recipe for details on making steel cut oats in your pressure cooker. I haven’t tested this one out yet, but I’m looking forward to giving it a try!

Slow Cooked Honey Crisp Apple Oatmeal

Author: MomAdvice.com

Prep time: 15 mins

Cook time: 6 hours

Total time: 6 hours 15 mins

Serves: 4

This recipe can be personalized according to your family’s dietary needs or what variety of apple is on sale at the grocery store. I loved preparing this one with almond milk! Try my technique for creating your own double-boiler to get a creamier oatmeal!

Ingredients

1 cup steel cut oats (NO substitutions)
3 1/2 cups milk (or milk substitute)
1 Honeycrisp apple, diced
2 tablespoons butter
1 tablespoon ground cinnamon
2 tablespoons brown sugar
2 teaspoons vanilla extract

Instructions

Spray your slow cooker with cooking spray or brush with melted coconut oil.
Place the steel cut oats, milk, honeycrisp apple, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).
Top with a little extra brown sugar, milk, or a drizzle of maple syrup.

As an Amazon Associate I earn from qualifying purchases.

This post contains affiliate links.

Looking for more great breakfast ideas? Check out these recipes to inspire your next morning meal!

chicken pesto frittata recipe (so good to make ahead for a big crowd)

sausage & vegetable frittata( great for anyone on a more restricted diet)

meal prep these freezer breakfast sandwiches

make these make-ahead smoothie packets for your freezer

make these breakfast burritos for your freezer

don’t want a cook? no biggie! try this hack for an easy breakfast bar

or just bake a roll of cinnamon rolls and shape into a christmas tree. done.

What are your favorite holiday breakfasts to share with loved ones?

Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal from MomAdvice.com

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Tags: Double Boiler Slow Cooker, Honeycrisp Apple Oatmeal, Slow Cooked Apple Oatmeal, Slow Cooked Oats, Slow Cooker Oatmeal, Walmart Moms
Posted in Breakfast, Main Dishes, My Work, The M Challenge | 2 Comments »

5 Ways to Decorate Store-Bought Pies

Tuesday, November 19th, 2019

Need a quick and easy dessert for your holiday dinner? Just pick up a store-bought pie and dress it up with these great and simple ideas! These small hacks will make your pie look and taste homemade!

The holiday preparation continues this week on the blog.

Today I want to showcase 5 easy ways to decorate store-bought pies for the holidays.

Supermarket pies can still look beautiful and will taste even better with my ideas for some fun toppings and additions.

Although we have a fantastic pumpkin pie recipe on here and even a step-by-step picture tutorial for making the perfect pie crust, I know that many of us just don’t have the desire to tackle pie baking.

This post is especially for you and I hope you can create a swoon-worthy dessert table that will leave people guessing if you made those pies or not.

Add a Delicious Homemade Topping

Although your pie may not be homemade, your toppings can really stand out with just a few simple ingredients that will add a lot of flavor to your pie.

One of my favorite toppings is a Spiced Whipped Cream that gets its hint of spices from ground cinnamon, ground ginger, and a little sugar. It is the perfect accompaniment to your store-bought pumpkin or pecan pies for the holidays.

Another idea for layering on the flavors is to add texture through a fun crunchy pie topping.

One of our favorites that I created for our pies last year was an easy Cranberry Crunch Pie Topping made from amaretto cookies and fresh cranberries.

Add Unique Details

One of the greatest tools that I got for my holiday baking this past year was a set of piecrust cutters that I found on Williams Sonoma.

Not only are these great tools to keep handy for masking any flaws on your homemade crusts, but they can double as a great detail to adorn store-bought pies.

Purchase pie crust from the refrigerated section of the store and then roll out on a lightly floured surface.

Dip your cutters in a little flour and then push down and press these cutters to create your shape.

Bake these adorable details in a 400 degree oven for 6-8 minutes on a parchment lined cookie sheet.

Allow these to cool and then decorate the tops of your pies with these.

These little details are also so pretty to sprinkle on your dessert table and add that extra festive touch.

Make a Mini Pie Spread

When I spotted these adorable mini pies in the bakery section of our local Walmart, I knew this would be another fun spin on pies to try for the holidays.

These mini pies are less than $1 each and come in a variety of flavors year-round.

For smaller families, these store-bought pies offer the perfect serving size and give everyone exactly what they love the most.

Adorn these with the smaller size pastry cutouts and add a bowl of spiced whipped cream in the center so that everyone can create their own pie experience.

Give the Gift of Pie

One of my favorite things to give as a hostess gift is a sweet treat for their hospitality.

Nothing is sweeter than a little individual treat just for me after entertaining, at least that is my opinion, and one of my favorite gifts to give happens to be my little peppermint cheesecakes in a jar.

If you are short on time though, consider purchasing these mini pies as hostess gifts for the holidays.

Dress it simply in some festive ribbon and tie a bow around it to create a sweet little gift to give for the holidays.

At less than $1 each, these are a sweet way to say thank you without spending a lot.

Create a Beautiful Display

I love that when I posted a picture of this pie display on Instagram & Facebook that people were asking if this was even real.

I think it really goes to show that with a few easy details and staging, you can take store-bought pies to another level.

With this display I used mismatched cake stands in varying heights to create a display.

Don’t be afraid to drape a cloth napkin over a stand to make it cohesive or even create a stand out of a teacup and plate and cover it with the cloth napkin, if you are short on serving pieces.

If you have multiple dishes out, consider adding these cute chalkboard label frames to help people navigate the dessert table.

Sprinkle pastry cutouts along the tablecloth to decorate the display and pull in leaves, bare branches, or create a unique centerpiece like I did this year to add some color to the table.

I hope these ideas are inspiring and that you will find a new way to love store-bought pies this year with these creative details!

Oh, and enjoy all that free time you have now that you aren’t baking this year.

Winning!

Don’t miss this series on how to make your Thanksgiving dinner ahead of time and freeze the meal!:

Make-Ahead Mashed Potatoes

Make-Ahead Gravy Recipe

Make-Ahead Brandied Orange Cranberry Sauce

Make-Ahead Gluten Free Green Bean Casserole

Make-Ahead Gluten Free Bacon & Apple Cornbread Stuffing

Buttery Bread Machine Dinner Rolls

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As an Amazon Associate I earn from qualifying purchases.

Other great Thanksgiving ideas from MomAdvice:

DIY Table Runner for All Seasons

6 Sitcoms that Make Us Give Thanks

How to Make a Pumpkin Spiced Latte

5 Ways to Date Your Husband in the Fall

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Tags: Decorate Store Pies, Decorate Supermarket Pies, Pastry Cutout Tutorial, Thanksgiving, Whipped Cream Recipes
Posted in Celebrations, Desserts, Gifts, My Work | 8 Comments »

Gingerbread Biscotti Step-By-Step Tutorial

Monday, November 18th, 2019

Did you know how easy it is to make biscotti? This great recipe shows you how to make this gingerbread biscotti treat that is perfect for dunking in a cup of coffee or hot chocolate. Get the step-by-step tutorial and printable recipe on the blog today!

One of my favorite gifts to give is homemade biscotti.

This gingerbread biscotti is the perfect gift to give for the holidays or to share in this year’s cookie exchange.

Biscotti seems like a really difficult treat to make, but it is just as easy as making a regular batch of cookies.

The biggest difference is that you bake these treats twice to get a cookie with crunch.

What Are Biscotti?

Biscotti are an Italian twice-baked cookie.

You begin by baking these tasty treats in a loaf, then slicing with a serrated knife, and finish them with a second round of baking.

This yields a dry, crunchy oblong cookie that is perfect for dunking!

Are Biscotti Gluten-Free?

Many of our readers need to eat gluten-free so this is one of our most commonly asked questions. Biscotti are made with flour (this recipe is made with all-purpose and wheat flour) so biscotti are NOT gluten-free.

How Can I Make Biscotti Gluten- Free?

Substitutions for all-purpose flour in this recipe can be made by using oat flour instead. Here is a recipe for gluten-free gingerbread biscotti that may cater to your dietary needs more.

Where Do I Find Molasses In My Grocery Store?

I can admit, the first time I started making gingerbread-flavored items, I had NO CLUE where to find molasses in my grocery store.

Is molasses in the cereal aisle with the pancake mixes or is it in the baking supplies aisle?

If you are lost too, I would suggest you check both aisles. While I have found it in my baking supplies aisle, some stores do carry it in their breakfast aisle.

Don’t think of it as only being stocked near the sugar either. This can be found randomly down by spices or even near the puddings.

Don’t want to hit your grocery store? Check here and order online instead.

How to Make Gingerbread Biscotti

This Gingerbread Biscotti is filled with all of the gingerbread flavors you love.

To achieve this flavor, we mix molasses, brown sugar, ginger, nutmeg, and cinnamon into our batter.

The most important thing with this biscotti, I have found, it to keep an eye on it because it will go from done to burnt rather quickly!

Start checking these after twenty minutes (on your first bake time) and don’t leave them neglected after that point or you may have some burnt biscotti on your hands!

After baking these, for the first time, you will slice them with a sharp knife (serrated is a great option).

You should note that you start with a higher temperature, on the first baking, and then you reduce the oven temperature for the second round of baking.

Once they are sliced, you will spread them out on a parchment paper lined cookie sheet.

Bake them again.

After finishing the second round of baking, allow these to cool completely on a wire rack before drizzling with glaze.

These can be packaged in festive treat bags with a little ribbon and would make a cute accompaniment to a favorite homemade drink mix, coffee, or the makings of a coffee gift basket with my homemade peppermint syrup or gingerbread syrup for easy homemade lattes.

However you package it, solo or in a basket, I guarantee that this recipe will be a hit for your holiday giving and baking!

Gingerbread Biscotti

Recipe Type: Dessert

Author: Adapted from AlRecipes.com

Prep time: 25 mins

Cook time: 40 mins

Total time: 1 hour 5 mins

Serves: 4 dozen

A sweet and simple gingerbread biscotti recipe that is perfect for your holiday gift-giving!

Ingredients

1/3 cup vegetable oil
1 cup white sugar
3 eggs
1/4 cup molasses
2 1/4 cups all-purpose flour
1 cup whole wheat flour
1 tablespoon baking powder
1 1/2 tablespoons ground ginger
3/4 tablespoon ground cinnamon
1/2 tablespoon ground cloves
1/4 teaspoon ground nutmeg
For Glaze: 1/2 cup confectioners sugar (icing or powdered sugar), sifted
1/4 teaspoon pure vanilla extract
2 – 3 tablespoons milk or light cream

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Line a cookie sheet with parchment paper.
In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough (depending on your humidity, the dough may be sticky).
Divide dough in half, and shape each half into a roll the length of the cookie.
Place rolls on lined cookie sheet, and pat down to flatten the dough to ½ inch wide thickness.
Bake in a preheated oven for 20-25 minutes. KEEP A VERY CLOSE EYE ON IT as it will go from done to burnt quickly.
Remove from oven, and set aside to cool.
When cool enough to touch, move over to a cutting board and cut into 1/2 inch thick diagonal slices.
Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy. If the biscotti already looks a little “too” crispy, you can decrease your oven temperature to 275 degrees and bake for 7-10 minutes instead.
Let cool.
In a small bowl mix together the confectioners sugar, vanilla extract and milk until it is incorporated. Using a small spoon, drizzle back and forth your glaze over the biscotti. Allow the icing to harden before packaging.

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Looking for more great holiday hostess gift? Here are 3 other projects to check out!

What fun treats are you baking this holiday season? Any great big batch recipes you might like to share?

Gingerbread Biscotti Recipe Step By Step Header

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Tags: Biscotti Step By Step Tutorial, Gingerbread Biscotti, How to Make Biscotti, Where to Find Molasses in Grocery Store
Posted in Desserts, Gifts, Holidays, Sides | 3 Comments »