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Patty Melt
Patty Melt
Salisbury Steak
Salisbury Steak
Sugar Pumpkin Soup
If I were to pick between butternut squash soup and pumpkin soup, I would probably go with butternut squash. Butternut squash seems to be sweeter than pumpkin, as well as it better caramelizes in the oven, encouraging better starch breakdown and sweeter and bolder taste. In fact, I didn’t even like pumpkin soup for the longest time. So this version is loaded with flavour!
Ground Beef Stroganoff
Ground Beef Stroganoff
Chocolate Mousse Cake
Light, airy, chocolatey and absolutely delicious. And you know what?! It’s actually not hard to make. The cake layer comes together in under 5 minutes, bakes under 12 minutes. And the mousse is truly easy to put together as well.
Pumpkin Pie
This year I decided to up my pumpkin pie game… make it creamier, avoid any possibility of soggy crust, make it visually more appealing and glossy and up the spice level to really bring out those earthy notes.
Butternut Squash Alfredo
1. Preheat oven to 425°F. Place the racks on the top third of the oven.
Peel the butternut squash and dice into 1/2 inch cubes. Dry them well with paper towel (will help them caramelize better) and drizzle with a little bit of olive oil, some kosher salt and scatter onto a rimmed aluminum baking sheet (do not use Parchment or it won’t brown.)
Bake in preheated oven. It will take around 40-45 minutes (may take longer if you chopped it into larger chunks.) It should be very tender when tested with a fork, golden brown and caramelized on the outside. After 30 minutes of cooking, flip each squash chunk to caramelize the other side. Remove from the oven when ready.