Dan’s Incredible-Edible Stuffing!

holiday food

ingredients

18 to 24 ounces bread cubes, (1.5 loaves of bread, or about 12 to 14 cups) preferably toasted or stale
1 cup butter
3 cups diced sweet onion, roughly 2 large onions
6 garlic cloves, minced
kosher salt and pepper
3 tsp sage
3 tsp rosemary
3 tablespoons chopped fresh parsley
2 1/2 cups chicken or vegetable stock (next time adjust this to 2 cups stock and 3 eggs)
2 large eggs
a mixture of fresh herbs for sprinkling
1 pack sausage

instructions

Cut the bread cubes and put them in oven, toasting them at 350 degrees F until they are like croutons, about 15 minutes or so.
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Preheat the oven to 350 degrees F. Brush a 9×13 baking dish (you can also use a larger baking dish or a larger foil roasting pan too!) with melted butter, olive oil or spray with nonstick spray. Place the bread in a large mixing bowl (this may be easier for you to stir!) or the baking dish that you will bake it in. You can also separate this into two baking dishes if it’s easier.
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Heat half of the butter in a large skillet or dutch oven over medium heat. Once melted, stir in the onion and garlic with a big pinch of salt and pepper – at least ½ to 1 teaspoon each. Cook until the onions soften, about 8 to 10 minutes. Stir in the sage, parsley and rosemary. Cook for another minute. Stir in 1 cup of stock.
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Pour the onion celery mixture over the bread crumbs and toss well to coat.
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Cook and then stir in the sausage.
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In a small bowl or measuring cup, whisk together the remaining 1 ½ cups stock and 2 eggs.
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Pour that mixture into the bread cubes and stir and fold the bread cubes until thoroughly combined. Be gentle, folding rather than stirring. Bake the stuffing for 45 to 50 minutes, until the internal temperature registers 160 degrees F. If the stuffing is getting too browned, you can tent it with foil.

Adapted from https://www.howsweeteats.com/2020/11/best-stuffing-recipe/

Danny-Bananybread

bread, dessert

ingredients

2 cups (250g) all-purpose flour (spoon & leveled)
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
3/4 cup (150g) packed light or dark brown sugar
2 large eggs, at room temperature
1/3 cup (80g) plain yogurt or sour cream, at room temperature (I use Greek yogurt)
2 cups mashed bananas (about 4 large ripe bananas)
1 teaspoon pure vanilla extract
optional: 3/4 cup (100g) chopped pecans or walnuts

instructions

Adjust the oven rack to the lower third position and preheat the oven to 350°F. Grease a 9×5-inch loaf pan or coat with nonstick spray. Set aside.
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Whisk the flour, baking soda, salt, and cinnamon together in a large bowl.
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Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and brown sugar together on high speed until smooth and creamy, about 2 minutes. On medium speed, add the eggs one at a time, beating well after each addition. Beat in the yogurt, mashed bananas, and vanilla extract on medium speed until combined. With the mixer running on low speed, slowly beat the dry ingredients into the wet ingredients until no flour pockets remain. Do not overmix. Fold in the nuts, if using.
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Spoon the batter into the prepared baking pan and bake for 60-65 minutes. Loosely cover the bread with aluminum foil after 30 minutes to help prevent the top and sides from getting too brown. A toothpick inserted in the center of the loaf will come out clean when the bread is done. Remove from the oven and allow the bread to cool completely in the pan set on a wire rack.
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Cover and store banana bread at room temperature for 2 days or in the refrigerator for up to 1 week. Banana bread tastes best on day 2 after the flavors have settled together. See post above for freezing instructions.

Totally taken from https://sallysbakingaddiction.com/best-banana-bread-recipe/

Simplicity-is-the-ultimate-sophistication French Toast

breakfast

ingredients

6 large eggs
1 1/2 cups milk (cream or half and half if you’re feeling decadent, but milk is fine)
6 slices (1 inch thick) bread, preferably day old
4 tbsp unsalted butter
4 tsp vegetable oil

instructions

Whisk together eggs, milk, and a pinch of salt in a medium bowl; set aside.
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Place bread in a shallow baking dish large enough to hold bread slices in a single layer. Pour egg mixture over bread; soak ten minutes. Turn slices over and soak about 10 minutes more (until soaked through).
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Heat 2 tbsp butter and 2 tbsp vegetable oil in a skillet over medium heat. Fry half the bread slices till golden brown, 2-3 minutes per side. Transfer to wire rack (can keep in a warm oven). Wipe skillet and repeat with remaining slices.

Adapted from https://www.marthastewart.com/333918/classic-french-toast

Pad Thai (in progress)

asian, dinner

ingredients

8 oz rice noodles
3-5 eggs
3 cloves garlic, minced
1 can bean sprouts (or 1 cup fresh)
8 oz tofu
Optional: garnish with peanuts, lime, cilantro, green onions

Sauce

3 tbsp fish sauce (or sub soy sauce)
1 tbsp low-sodium soy sauce
5 tbsp light brown sugar
2 tbsp rice vinegar
1 tbsp Sriracha (or just under)
2 tbsp creamy peanut butter

instructions

Cook noodles until just tender and rinse under cold water.
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Mix the sauce ingredients together and set aside.
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Heat 1 1/2 tbsp of oil in large saucepan. Ad tofu and cook until browned. Add garlic and push to the side of the pan.
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Add a little more oil and add the beaten eggs to the pan until cooked through (scramble).
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Add noodles, sauce, bean sprouts, and optional peanuts to the pan and toss to combine.

Adapted from https://tastesbetterfromscratch.com/pad-thai/

Kladdkaka (Swedish Chocolate Cake)

dessert

ingredients

4 3/4 ounces salted butter (just over one stick)
1/2 cups cocoa powder (plus 1 tbsp)
1 3/4 cups sugar
1 cup plain flour
1 tsp vanilla extract
3 eggs lightly whisked

instructions

Pre-heat the oven to 180C/350F. Line the bottom of a 7-9 inch (see note below) springform cake pan orrrr a pie pan with a circle of baking paper, then grease the paper and the sides of the pan.
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Melt the butter in a medium saucepan, then take off the heat and set aside.
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Add the cocoa, sugar, flour and vanilla to the butter and stir a little. Then add the eggs and stir everything together until well combined.
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Pour the mixture into pan and bake for 20 to 25 minutes until the top is set but the centre is still gooey (the top should be firm but crack under a little pressure from your finger).
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Let the cake cool in the pan, then run a knife between the pan and the cake to loosen it. Turn out onto a plate or cake stand (see note below). Dust generously with powdered sugar and serve warm.

This 6-ingredient Swedish chocolate cake is called Kladdkaka - soooo gooey and delicious!

Making gooey Swedish chocolate cake (kladdkaka)

From https://scrummylane.com/6-ingredient-gooey-swedish-chocolate-cake-kladdkaka/

Holiday Chocolate Mousse Pie

dessert

ingredients

Oreo Crust

18 whole Oreos,
1/4 cup unsalted butter, melted

Chocolate Mousse Layer

8 oz unsweetened chocolate
2 tbsp unsalted butter
4 large egg whites
1 cup granulated sugar
1/4 tsp cream of tartar
2 cups heavy cream
6 whole oreos, crushed to crumbs

Whipped Cream

1 cup heavy cream
1 tbsp granulated sugar
1/2 tsp vanilla extract

instructions

Make the crust. Preheat oven to 350F. C https://bakeorbreak.com/2017/06/how-to-make-a-cookie-crumb-crust/
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Make the chocolate mousse layer: Microwave the chopped chocolate and butter together in a large heat-proof bowl, stopping and stirring every 15 seconds until completely melted. Set aside.
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Make the meringue for the mousse layer: Place egg whites, sugar, and cream of tartar in a heatproof bowl. Set bowl over a saucepan filled with two inches of simmering water. Do not let it touch the water. (You can use a double boiler if you have one.) Whisk constantly until sugar is dissolved, about 4 minutes. Transfer the mixing bowl to an electric mixer fitted with a whisk attachment. Beat on high speed for 5-6 minutes until soft, glossy peaks form. Gently fold mixture into the chocolate. Wash the mixer bowl and whisk attachment clean.
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Make the whipped cream for the mousse layer: Using a handheld or stand mixer fitted with a whisk attachment, beat the 2 cups of heavy cream on high speed until stiff peaks form, about 4-5 minutes. Gently fold whipped cream into the chocolate/egg white mixture. Do not overmix; it will deflate the mousse. (No need to wash or wipe the bowl/whisk attachment clean– you’ll make sweetened whipped cream in step 6.)
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Spread 1/2 of the mousse into cooled pie crust. Top with Oreo crumbs. (The 6 whole Oreos crushed into crumbs!) Top with remaining chocolate mousse, mounding in the center to create a dome shape. Place in the refrigerator for 5 minutes as you prepare the whipped cream topping.
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Make the whipped cream topping: Using a handheld or stand mixer fitted with a whisk attachment, beat the 1 cup of heavy cream, granulated sugar, and vanilla on high speed until slightly stiff peaks form, about 4 minutes. You want the peaks to be somewhat soft so the whipped cream spreads nicely on the mousse. Remove pie from the refrigerator and spread whipped cream on top—once again keeping that dome shape in the center.