A Macaroni & Cheese Roundup!

Macaroni and cheese is one of our favorite side dishes here in the Stirring The Pot kitchen. Originally I wanted to make Ina's newest Macaroni & Cheese recipe this week, her Overnight Macaroni & Cheese.

 

You know what they say about the best made plans, right? Well...my daughter got real sick with covid, it's my son's 16th birthday tomorrow, and our upstairs heater broke so we have zero heat. I could go on, bu,t basically I forgot to prep the macaroni and cheese the night before and since it's overnight mac and cheese it was a total bust today.

 

I thought about it long and hard and decided that I've made a lot of macaroni and cheese over the years and I've never done a macaroni and cheese roundup, so here goes!

If you love macaroni and cheese like we do, you might want to try some of these! 

Click on the recipe title to be directed to the original post and recipe!

Nigella Lawson's Butternut Squash Macaroni & Cheese

Ok, come on...doesn't this look delicious and perfect for your Thanksgiving dinner? Plus, you don't have to make the squash because it's already in the pasta. It's like a two-in-one!

Donna Hay's Spinach Macaroni & Cheese

Same kind of idea here...don't wanna make macaroni and cheese plus a green veggie? Just go ahead and put them both together. Look at us being multitaskers!

Jacques Pepin's Penne Au Gratin

Tomato makes a great pairing with macaroni and cheese and Jacques Pepin will never steer you wrong with one of his gratins!

Rick Bayless' Salsa Mac n' Cheese

If you're feeling a little south of the border, then Rick Bayless's Salsa Mac n' Cheese is just as good as any! I love the idea of doing different salsa variations. 

Ina Garten's Crusty Baked Shells and Cauliflower

If you're in the mood to be a little healthier with things, Ina's Crusty Baked Shells and Cauliflower is a terrific recipe. The cauliflower does a great job standing in for pasta and that crusty topping is oh so good!

Jacques Pepin's Pasta, Ham, and Veggie Gratin

 Once again, Pepin will never steer you wrong. He is pretty much a gratin genius! This mac and cheese is great if you have any leftover ham during the holidays that needs using up. This is a great way to do it and...everyone loves a one pot meal!

 

 

Classic Side Dishes @ IHCC

Top Ten Favorite Recipes of 2020!

 

As a kid, the year 2020 was always in our social studies books. I can remember being 8, 9, and 10 and learning all about what the year 2020 would have in store for us: high-tech computers, houses and appliances that talked to you, and maybe....flying cars! Not to mention, the movie Back To The Future was HUGE and it also featured 2020. It was going to be THE YEAR!

My point is, we kids really looked forward to it. 2020 carried A LOT of hype. At the time, 2020 seemed SO FAR away! But, like I said, it was going to be THE YEAR!  Until it actually happened. 2020 was NOTHING like we thought it would be. It WAS NOT what we waited for all this time.

It was absolutely a mind-blowing year and one that we will NEVER forget! I mean, we have to hand it to 2020, it will definitely be a year that goes down in the history books.

I am not, however, going to start bashing 2020 and going on about how horrible it has been. It has definitely not been the best year, but I have to count my blessings. I am incredibly thankful for the health and safety of my family, friends, co-workers, and students. I am also beyond thankful for this blog and all of you, as well as the additional time I've had to indulge in my hobbies. I have read more books this year than I've ever read before and I have cooked some amazing food. I have played endless board games with the family and stayed in touch with family and friends more than I've ever been able to before. Since these are the things that matter most, I can honestly say that although 2020 was not what I expected, I truly had a great year.

As this year comes to a close, I am counting my blessings and hoping and praying that 2021 brings healing for all.

2020 was a delicious year! The ten recipes below are are my absolute favorites! They are in no particular order. As always, if you click on the recipe title you will be directed to the original post with the recipe.

 

Julia Child's Roast Chicken 

Before making Julia's Roast Chicken I was a HUGE fan of Ina Garten's Engagement Roast Chicken (it is a fabulous recipe), but after making Julia's Roast Chicken there is absolutely NO GOING BACK! Julia's recipe is fussy. You have to baste and flip and baste and flip, but it is the juiciest and the most delicious chicken you will ever make. It is definitely THE ROAST CHICKEN recipe!

Nigella Lawson's Caramel Croissant Pudding

 

At the very beginning of the pandemic, I had way too much bread on hand and I needed a plan. Never one to waste, I took my croissants and made this extremely indulgent Caramel Croissant Pudding from the one and only Nigella Lawson. OH MY....this is heavenly! Sticky, crispy, flaky, buttery, and a little salty from the pinch of salt I added, it is one heavenly dessert. You should definitely make this if you have leftover croissants! You should even consider buying croissants and making this, it is incredibly good.

 

Mark Bittman's Fruit and Cereal Bars

 

 There are a couple of ingredients that I hoard. Pasta is one (I usually have at least 20 boxes). Granola and dried fruit is another. During the pandemic my habit worsened. I was not going to be found without granola, dried fruit and shelf stable coconut milk. Looking for a way to use some up, I stumbled across Bittman's Fruit and Cereal Bars and fell in love. They are SO GOOD and you can change them up according to what you have. I crave these and have made them several times since. I prefer them to ANY and EVERY fancy granola bar out there. Stop paying top dollar for fancy convenience bars and make these instead. They are far healthier and far more delicious!

 Ina Garten's Radishes with Herby Butter and Salt

 

My dad and I used to snack on green onions and radishes dipped in a little salt when I was a kid. Midway through the pandemic I was homesick for my Dad and I came across this dish. Ina's herby butter is a blend of dill, parsley, green onions, and a splash of lemon juice. When you pair the herby butter with the crusty bread, salt, and the radishes you have a sophisticated snack that anyone would love, me and Dad included! If you love radishes, do give this a try!

 

Ottolenghi's Shallow-Fried Potatoes with Sumac and Garlic Scapes

 

There is always at least one potato dish in my top ten favorites of the year and this year's amazing potato recipe belongs to the one and only Ottolenghi! Do you see those big chunks of shallow-fried garlic and potatoes? Holy cow. Do yourself a favor and make this one. Do yourself another favor and double the garlic. Wow, talk about a flavor bomb! Potatoes never had it so good!

Giada's California Turkey Chili

 

We make a lot of chili and this recipe is my current favorite! If you're a chili lover then you definitely need to give this version a try. It is perfectly balanced, just the right mix of meat and veggies and beans (a very important requirement in chili) AND it is so flavorful. Plus, I love that she serves it over Quinoa and Pine Nut Pilaf. Easy, healthy, and delicious...do yourself a favor and try this recipe during chili season!

Ina Garten's Kielbasa with Mustard Dip

 

I love all the recipes in this roundup equally, but if I had to pick a number one favorite, this recipe for Kielbasa with Mustard Dip is the hands down winner. I have made this recipe at least 10 times since I originally shared it. I tell everyone about it and they love it as well. It is EASY and simple. You just saute some kielbasa and whip up a batch of the mustard dip. The mustard dip has the zestiness from the horseradish and it is a wonderful dipper to have on hand. I find myself spreading it on sandwiches and dunking my fries in it. I keep the dip on hand because I absolutely crave it! Definitely make this for any party, (sometime in the future when covid isn't a threat) or safely at home for your family, and watch it disappear!

Ina Garten's Applesauce Cake with Bourbon Raisins and Bourbon Cream Cheese Frosting

 

 Mark my words, "I have NEVER made a dessert that was better than this." I mean it. Never!  Apples and raisins and bourbon are not my favorite things, but this cake is absolutely incredible. It tastes like something you'd find at the finest bakery or the winning dessert at a fine dining establishment. I was just so impressed with it. Everything about it is total perfection and the bourbon just takes it over the top!

Ina Garten's Fried Chicken Sandwiches with Buttermilk Herb Mayo (Shake Shack Copycat)

 

Everyone has their favorite chicken sandwich. Mine is the Fried Chicken Sandwich from Shake Shack, and thankfully for me, it is Jeffrey's favorite (Ina Garten's husband). Ina Garten bought the Shake Shack cookbook and I'm sure she tweaked it to write this magnificent recipe for a Fried Chicken Sandwich with Buttermilk Herb Mayo. She goes over all the basics, right down to the construction of the sandwich and which rolls to buy. This is an insanely delicious sandwich and one that would please the kids, as well as anyone else.

Ina Garten's Raspberry Baked Alaska

 

Another good thing about 2020, I tried my hand at making Baked Alaska and it is definitely delicious! Ina's version is made by placing vanilla ice cream (only the good stuff, Haagen Dazs), and Raspberry Sorbet on top of store-bought pound cake and topping it with a meringue. I need to work on my peaks, but this is such a treat! We all loved it!

Ina Garten's Sausages with Peppers and Onions

 

I'm very partial to sausage with peppers and onions and this recipe, roasting it all in the oven, is THE WAY to go! I highly recommend making this FLAVOR BOMB of a recipe and cooking the entire batch because this makes for a perfect family dinner and the leftovers are incredible.

 

 

 

 

2021 photo credit 

  2020 photo credit

Nigella's Mozzarella Garlic Bread

I make garlic bread often as it is a family favorite. I usually slice my loaf in half lengthwise and top both sides of the loaf with butter, garlic, herbs, and Parmesan. Slicing the bread lengthwise gives lots of surface area for the garlic butter and we love the nutty saltiness of the Parmesan cheese.

I wanted to try Nigella's recipe because she slices the bread straight down and tucks the garlic butter mixture in between the slices. Plus, her recipe uses creamy mozzarella in place of Parmesan. I added finely chopped parsley because I have to have herbs in my garlic bread.

Nigella's recipe is delicious. Everyone loved the way the bread looked, with the butter, garlic, and cheese oozing out between the slices. It is definitely very inviting. We loved the flavor and the creaminess of the mozzarella. HOWEVER, we decided that we love the flavor of Parmesan cheese more, SO I will definitely try this recipe again replacing the mozzarella with Parmesan. Either way, you can't go wrong, no matter which way you slice it, garlic bread is sooo addictive!

Mozzarella Garlic Bread

by Nigella Lawson 

Adapted from people.com

7 tablespoons butter, softened

salt, to taste

1/8 teaspoon crushed red pepper

4 large garlic cloves, finely chopped

1/4 cup chopped parsley

4 ounces mozzarella cheese, finely chopped

1 (16 oz) white sourdough loaf or other chewy bread

 Preheat oven to 425F. Beat butter, salt, red pepper, garlic, and parsley in a medium bowl with an electric mixer on medium speed until combined. Beat in mozzarella. (Note: I don't like getting out extra gadgets and washing them so I did this step by hand).

Cut bread loaf into 1-inch thick diagonal slices, taking care not to cut through the bottom of the bread.

Gently spread the garlic mixture generously and evenly between the slices. Rub any remaining mixture on top of the loaf.

Wrap bread loaf in foil, crimping the foil together at the top to seal. Bake loaf in a preheated oven until the top of the bread is brown and crisp and cheese has melted about 30 to 35 minutes. Remove from the oven. Lift bread out of foil and place it on a cutting board. Cut and separate the slices using a serrated knife. Serve immediately.

Nigella Lawson's Butternut Squash Macaroni and Cheese

I realize I'm coming at you with a butternut squash recipe in the middle of spring. This is because I bought a butternut squash about 3 months ago with plans to make a butternut squash macaroni and cheese that was very fitting for winter, but I never got around to it, until now.

I love that this butternut squash was able to hang around my house full of life for months and months. And truly, one can never go wrong with a macaroni and cheese recipe, especially in times like these, when we need comfort food on the regular.

Does anyone else have a hard time watching the news? I really just can't or I sink into a big depression. And, I have to admit, I am NOT a fan of everything opening back up, but I do realize it is vital for the economy. In my house, we will be staying in and putting our focus on doing things at home and outdoors. Again, just because you can doesn't mean you should. The virus has not gone away, folks. Please be careful!

In the meanwhile, comfort food is in full demand and macaroni and cheese it is. Now, full disclosure, Nigella wrote this recipe as Sweet Potato Macaroni and Cheese and I'm sure that is equally delicious, BUT I think butternut and sweet potato are interchangeable and right now we use what we've got. Also, I don't have the pennette pasta she calls for, but I use orecchiette, which is one of my favorites because the shape is like a little cup, perfect for holding sauces and add-ins.

Adding the sweet potato/butternut squash allows us to use far less cheese than the traditional baked macaroni and cheese. Nigella calls for sharp tangy feta and a good mature Cheddar. I relish any chance to indulge in feta so I'm happy with that. I also have a very nice aged Murray's English Cheddar. One thing is for sure: I am almost always stocked up on cheeses.

I'm going to call this a healthy macaroni and cheese BECAUSE there is literally no other macaroni and cheese that is packed with vitamins, minerals, fiber, and antioxidants. I mean we're in a pandemic and we need to be eating healthy, right? So indulge and take comfort in a hot bubbling cheesy dish that is delicious and delivers all the goodies your body needs.

Butternut Squash Macaroni and Cheese

Adapted from Nigella.com

by Nigella Lawson

Serves 4

1 pound sweet potatoes (or butternut squash)

10 ounces pennette (or other small, short pasta)

4 tablespoons butter

3 tablespoons all-purpose flour

2 cups whole milk

1 teaspoon English mustard

1/4 teaspoon paprika, plus more for sprinkling on top

3 ounces feta cheese

1-1/4 cups mature cheddar, plus more for sprinkling on top

4 fresh sage leaves

salt and pepper, to taste

Preheat the oven to 400F. Put on a largeish pan of water to boil, with the lid on to make it come to the boil faster. Peel the sweet potatoes (or butternut squash) and cut into roughly 1-inch pieces. When the water is boiling, add salt to taste, and then add the sweet potato and/or butternut squash, and cook for about 10 minutes or until soft. Scoop them out of the water into a bowl using a slotted spoon and lightly mash with a fork, without turning it into a puree. Don't get rid of this water, as you will need it to cook your pasta.

In another saucepan, gently melt the butter and add the flour, whisking to form a roux, then take the pan off the heat, slowly whisk in the milk and, when it's all combined and smooth, put back on the heat. Exchange your whisk for a wooden spoon, and continue to stir until your gently bubbling sauce has lost any floury taste and has thickened. Add the mustard and the 1/4 teaspoon paprika. Season to taste, but do remember that you will be adding cheddar and salty feta later, so underdo it for now.

Cook the pennette in the sweet potato/butternut squash water, starting to check 2 minutes earlier than packet instructions dictate, as you want to make sure it doesn't lose its bite entirely. Drain (reserving some of the pasta cooking water first) and then add the pennette to the mashed sweet potato/butternut squash and fold in to combine, the heat of the pasta will make the mash easier to mix in.

Add the feta cheese to the sweet potato/butternut squash and pasta mixture, crumbling it in so that it is easier to disperse evenly, then fold in the white sauce, adding the 1-1/4 cups grated Cheddar as you go. Add some of the pasta cooking water, should you feel it needs loosening up at all.

Check for seasoning again, then, when you're happy spoon the brightly sauced macaroni and cheese into 4 small ovenproof dishes approximately 1-1/2 to 1-1-3/4 cup capacity or one 12x8. Sprinkle the remaining cheddar over each one, dust with the remaining 1/4 teaspoon of paprika, then shred the sage leaves and scatter the skinny green ribbons over the top, too.

Put the pots on a baking tray, pop into the oven and bake for 20 minutes (or, if you're making this in a larger dish, bake for 30-35 minutes), by which time they will be piping hot and bubbling, and begging you to eat them.

Nigella Lawson's Caramel Croissant Pudding {My New Go-To Dessert!}

I am bread heavy this week. I wasn't expecting the grocery to have all the bread on my order so to cover my bases I ordered it all: hamburger buns, hot dog buns, bread, tortillas, English muffins, Hawaiian rolls, etc. Since I wasn't expecting them to have any of that or all of it, I also ordered bread from my farmer's market pick up: dinner rolls, tiger rolls, asiago cheese bagels, and a really nice loaf of whole wheat with flax seeds. On what feels like an online ordering spree, I then decided to order takeout for the first time during quarantine and ordered a family meal from the local chicken salad restaurant, which came with 6 croissants.

ALL of it came in. There were no shortages. I found myself staring at an entire kitchen counter full of bread options and nearly crying. I DO NOT ever waste food and I felt terrible because I wasn't trying to be greedy. We immediately started eating every manner of bready things, I froze some bread, and I gave some bready goods to my in-laws. 

I was surprised when no one went after the croissants. I have never heard of leftover croissants! I've also never forgotten the first time I saw Nigella Lawson's Caramel Croissant Pudding while thumbing through my copy of Nigella Express. I wanted to make it right then and there but shied away from it both because I never have leftover croissants and more importantly, I have never been successful with caramel.

In quarantine, with nothing but time on my hands, I decided that I wasn't going to stop until I had a successful caramel. Things were not smooth sailing, as sugar and water are known to be finicky, but I got a successful caramel on the first go-around. I was really proud of myself when I poured that luscious caramel over the torn-up croissants. I could tell this was going to be a masterpiece!

Now, a third reason for not making this recipe is that this is absolutely terrible for you: two croissants, one cup of sugar, and heavy cream. Plus, I just knew that I would have to top it all off with a scoop of vanilla ice cream. But, we're in quarantine and I successfully made caramel for the first time, plus it's my wedding anniversary, and even though I'm not fond of this entitled way of thinking, I felt as though I earned it!

Folks, I can assure you that this dessert is worth it! Holy cow is this good. The interior of the pudding is sweet, smooth, and buttery while the top of the pudding gets a beautiful flakiness to it that crackles when you take a bite. The caramel is balanced perfectly, not too sweet. This pudding, with a scoop of vanilla, is heaven on earth.

One of the reviewers on the Food Network said that she makes several versions of this dessert with different add-ins and serves it at her bed and breakfast where it is a smashing success! After tasting this I can tell you, it is simply that good. This is my new go-to dessert!

Caramel Croissant Pudding

Adapted from Nigella Express

Serves 2 greedy people

2 stale croissants

1 cup of sugar

2 tablespoons water

1/2 cup heavy cream

1/2 whole milk

2 tablespoons bourbon*

2 eggs, beaten

Optional: Read the reviews on the Food Network website. Reviewers added chocolate chips, fruit, etc. I added a sprinkle of sea salt on the top prior to baking because I love the way caramel and sea salt go together. It was a lovely addition and I would do it again!

*Note: I used vanilla instead of bourbon. I think you can use any type of flavorings, such as rum, bourbon, vanilla, etc.

Preheat the oven to 350F. Tear the croissants into pieces and put in a small gratin dish; it needs to have the capacity for 2 cups.

Put the sugar and water into a saucepan, and swirl around to help dissolve the sugar before putting the saucepan on the burner over medium to high heat. Caramelize the sugar and water mixture by letting it bubble away until it all turns a deep amber color; this will take 3-5 minutes (mine took well over 10 minutes). 

Turn heat down to low and add the cream - ignoring all spluttering - and whisking, the milk, and the bourbon.* Any solid toffee that forms in the pan will dissolve easily if you keep whisking over low heat. Take off heat and, still whisking, add the beaten eggs (tempering the eggs in a steady slow stream). Pour the caramel bourbon* custard over the croissants and leave to steep for 10 minutes if the croissants are very stale.

Place in the preheated oven for 20 minutes and prepare to swoon.

 

We are cooking our way through the pandemic @ IHCC!

Nigella's Clean Out The Pantry Granola Muffins (w/ Caramel Apple Granola)

We started I Heart Cooking Clubs back in the fall of 2009 with The Domestic Goddess, Nigella Lawson, as our very first chef. I fell in love with Nigella and the way she writes about food. I think we all did. I cooked a lot of delicious Nigella recipes, but my favorite Nigella recipe was, and continues to be, these Granola Muffins!

I made Nigella's Granola Muffins for the first time back in February of 2010. That time around I made them with a very simple oats and honey granola and I fell in love. I drizzled them with a touch of honey and gobbled them up.

Back in 2018, I made Nigella's Granola Muffins with oats and honey granola again, but changed things up by adding sliced almonds, dried cherries, and coconut chips. They were equally delicious and I loved the added texture of the added nuts and dried fruit.

Now I'm making them again using a seasonal Caramel Apple Granola from Trader Joe's. This granola has a mix of oats, sweet and tart apple slices, peanuts, and pumpkin-spiced pumpkin seeds and let me tell ya...it makes for a delicious autumn-inspired muffin!

I love these muffins for so many reasons. They're so simple, so versatile, and so delicious. They're also a great way to clean out your pantry. Have some leftover granola, dried fruit, or nuts? Go ahead and throw it in. Have fun trying different combinations! Whichever granola and add in's you chose you are sure to have a tasty treat! You really can't go wrong!

Granola Muffins

Adapted from Feast 

by Nigella Lawson

Makes 12

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 egg

3/4 cup light brown sugar

1/3 cup vegetable oil

2 cups granola

Optional: Any kind of dried fruit, or nut, or chocolate chip for added flavor

Preheat the oven to 400F. Line a 12-cup muffin tin with paper muffin cups (I never line with cups, choosing to butter and lightly flour them instead).

Combine the flour, baking soda and salt in a large bowl. In a wide-necked pitcher whisk together the buttermilk, egg, sugar, and oil. Pour this into the dry ingredients and mix lightly to combine. Fold in the granola and then fill the muffin tin. Bake for 25 minutes (mine only needed 20 minutes), until the muffins have risen and become golden brown. 

Remove from oven, let cool, and enjoy!

Nigella's Toad In The Hole

It has been far too long since I've cooked with The Domestic Goddess, Nigella Lawson. To remedy that, I decided on an old-fashioned British classic, Toad In The Hole.

Toad In The Hole is a traditional dish that is basically links of sausage popping out of a popover batter.  The sausages are said to appear like toads poking their heads out of holes.

Now, Nigella changes things up a bit because according to her, "I really don't like the way that the sausages, when this is prepared in the traditional manner, go a spooky braised pink as they cook within the batter." So she removes the sausage from the casing and forms little patties.

Now, I've never tried the traditional way, with the links, but I can see Nigella's point and therefore chose to go with her method. In the end, I think it makes the dish a little more appetizing and also easier to eat.

Please do yourself a favor and try this classic dish.  It is incredibly simple to put together and requires very little ingredients. It makes for a comforting family meal, perfect for kids. Toad In The Hole is typically served with onion gravy and peas and/or mashed potatoes. The onion gravy truly brings together the flavors of the Toad In The Hole with the peas and mashed potatoes for a delightfully different meal. My favorite parts were the crunchy bits of the batter close to the edge!

Toad In The Hole

Recipe Adapted from Nigella's Kitchen

by Nigella Lawson

Serves 4-6

For The Toad In The Hole

1-1/2 cups milk

4 eggs

pinch salt

1-2/3 cups all-purpose flour

approximately 1 pound good pork sausages (6 in number)

1 tablespoon fat or oil

4 sprigs fresh thyme, plus more for garnishing

For Onion Gravy

2 tablespoons fat or oil

2 onions, peeled, halves, and very finely sliced

2 teaspoons sugar

4 teaspoons flour

2 cups beef broth

splash of marsala, if desired

For the Toad In The Hole: Preheat the oven to 425F. Whisk the milk and eggs together with the salt, then whisk in the flour, beating to make a smooth batter. I find this way round makes for a lighter batter.

Press the sausage meat out of its casing (you may need to nick the skin with a knife), half a sausage at a time, rolling it in your hands to form a ball, and then squash gently to make a little, fat patty. You should get 12 patties from the 6 sausages.

Heat the fat or oil in a heavy-based, flame-safe roasting pan on the stove and brown the patties for about 1 minute each side; you need do no more than make them look enticingly brown.

With the patties and oil still hot, pour in the batter and quickly drop in the sprigs of thyme. Absolutely immediately put into the oven for about 40 minutes or until the edges of the batter have risen and turned golden, and the eggy middle has set.

Serve immediately, scattered with a thyme sprig or two or just a few leaves, and with gravy (if you feel you can only properly enjoy your popovers when they are sauce-sogged.

For Onion Gravy: Warm 2 tablespoons fat or oil and then cook 2 onions, halved, and very finely sliced, until soft (about 10 minutes). Add 2 teaspoons sugar, and let the onions cook, caramelizing a little for another 3 or so minutes, before stirring in 4 teaspoons flour, then 2 cups beef broth. When thickened and hot, add a glug of marsala (if you wish) to taste.

Nigella Lawson's Very Versatile {and Delicious} Granola Muffins

This week I wanted to make Jamie Oliver's Granola Dust so I could use it in these muffins, but the week totally got away from me. Job searches, snow, ice, and having the kids home from school dominated most of my week. This makes me sad because it's Granola week at I Heart Cooking Clubs and granola is one of my favorite things.

Since I didn't make it to the store, I made my own granola dust by crushing up some Oats 'n Honey granola that I had in my pantry. This granola dust comes in handy to help make a batch of Nigella Lawson's very delicious, and very versatile, Granola Muffins. I made them and shared them back in 2010 (pictured below) and have thought about them fondly ever since.


Back in 2010, I made a simple version of this muffin with oats 'n honey granola and a drizzle of honey on top. This time around, I'm using a much heartier oats 'n honey granola and decided to jazz things up a bit by adding in some dried cherries, sliced almonds, and coconut chips for flavor, texture, and color. I fell in love with these muffins 8 years ago and I am even more in love with them today. 

These muffins are so versatile and delicious. There are a full two cups of granola, along with a hefty dose of brown sugar, so you really get the flavor of both. I think these muffins would be great with a maple granola, cinnamon granola, and especially peanut butter granola (maybe a few chocolate chips too)! I've made the oats n' honey version twice and I must admit that I like this jazzed up version with the add in's even better. My favorite addition was the dried cherries, simply because of their chewy texture and pop of color.

These are the perfect treat to wake up to! I like to serve them with a drizzle of honey, but honey butter would be great as well. These muffins are great served with some fruit and/or yogurt and are a great grab-and-go breakfast. Try them and I bet you'll love them too!

Note: These muffins may vary in color depending on the granola you use. The version I made and shared here today was much darker than my original version. This is ok! Also, Nigella suggests baking these for 25 minutes. My first batch in 2010 took 28 minutes. This batch took 15 minutes (I think my new oven runs hot). Of course, muffin size plays a role in baking time, also. Check your muffins periodically to ensure they are baked to your liking.

Granola Muffins

Adapted from Nigella Lawson

Recipe found online New York Times Cooking

Makes 12 muffins

1-1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 cup buttermilk

1 egg

3/4 cup light brown sugar

1/3 cup vegetable oil

2 cups granola

Optional: dried fruit, nuts, honey, etc.

Preheat the oven to 400F. Line a 12-cup muffin tin with paper muffin cups or grease the tins and don't use paper muffin cups (either one works). Combine the flour, baking soda and salt in a large bowl. In a wide-necked bowl, whisk together the buttermilk, egg, sugar, and oil. Pour this into the dry ingredients and mix lightly to combine.  Fold in the granola and mix lightly to combine. Fold in the granola and then divide the muffin mixture between 12 paper cups (or greased tins). Bake for 25 minutes, by which time they should have risen and become golden brown (mine baked about 15  minutes). Remove from oven, let cool, on a wire rack. 

Nigella's Gnocchi Gratin

Winter hasn't arrived to Kentucky yet. Instead, we're having rainy dreary weather, with a slight chill in the air, and it is enough to drive anyone batty. Nothing but rain, rain, rain. Day after day. Car pool line at school in the rain, getting kids on and off the bus in rain, inside recess--day after day. Spending half the day wet. Not ideal. Not ideal at all. We've reached the point where teachers are praying for a snow day. 

All hope was placed on tomorrow since the forecast showed a few inches of snow possible tonight. And yet, as I write this I can see the snow turning to rain midair and I know that the even if the snow makes it to the ground it won't stick. At this point the best we can hope for is black ice.

So we turn to comfort food to get through these rainy dreary days with no hope of snow in sight. Nigella's Gnocchi Gratin is rich and ultimately indulgent. Plump little potato dumplings in a creamy cheesy sauce with a crispy breadcrumb topping will certainly help cure all your woes. Served in my new find, a vintage enamelware casserole pan. I just love rustic look of the worn out edges and the character it adds to the overall dish.

I'd definitely recommend this if you're in the mood to try something different. The flavors of this dish are very reminiscent to a potato au gratin and for good reason. Similar ingredients. Different consistency. You really can't go wrong here. I think everyone is a sucker for those little plump potato dumplings, especially when tossed in a cheesy sauce. This would be wonderful served with a roast of some sort and also just as good served on it's own with a salad. Of course it would be even better served on a snowy day! One can only dream!

Gnochhi Gratin

Adapted from Chatelaine.com

by Nigella Lawson

Serves 4

1 cup mascarpone cheese

1/4 cup milk

1/2 cup grated parmesan

salt and pepper, to taste

454g pkg fresh or frozen gnocchi

2 tablespoons breadcrumbs

Position oven racks in top third and center of oven. Preheat to 400F.

Whisk mascarpone with milk in a shallow oven safe saucepan (wide enough to hold gnocchi in a single layer) and set over medium. When mixture starts to bubble, 1 to 2 minutes, turn off heat. Add 1/4 cup parmesan and whisk until it melts.

Grind black pepper and nutmeg over cheese mixture. Sprinkle with salt and set aside.

Cook gnocchi in a medium pot according to pkg. directions, about 2 minutes for fresh or 12 minutes for frozen. Drain gnocchi and stir into cheese mixture until coated. Spread out into an even layer.

Stir remaining parmesan with bread crumbs and sprinkle over gnocchi.

Bake in center of oven until bubbly, about 15 minutes. Adjust heat to broil.  Broil in top third of oven until top turns dark golden, about 2 minutes. Let stand for at least 10 minutes before serving.

 

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