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What We’re Eating – A Food & Recipe Blog https://www.whatwereeating.com a Food & Recipe blog Tue, 24 Dec 2013 15:44:12 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.8 Ham, Egg & Manchego Breakfast Muffins https://www.whatwereeating.com/land/ham-egg-manchego-breakfast-muffins/ Tue, 24 Dec 2013 15:44:12 +0000 http://www.whatwereeating.com/?p=2812 No related posts. ]]> In my family growing up we always had our big Christmas dinner celebration on Christmas Eve. This meant that Christmas day could be left stress-free to enjoy whatever Santa might have delivered as well as each others company without the insanity of running around preparing a huge meal afterward. Of course being that my family is a bunch of Virginians, you know this feast was sure to include a huge country ham which we would pick at for days.

A whole ham is still a tradition of mine for the holidays which means I’ve gotten to play with different ways to use the leftover ham. This recipe is a current favorite for Christmas morning. After the feast is over the night before I just cut up the ham I need for the morning and shred my cheese. Then it’s just the super quick assemble of these irresistible breakfast muffins and 15 minutes in the oven before they are ready to be devoured. Pretty much less time than it takes to open presents! Another fabulous thing about this breakfast “muffin” is that you can pretty much throw whatever you want in these awesome little crescent roll crusts. Why not go crazy and put leftover turkey, stuffing and a spoon full of gravy beneath that cracked egg? Or if your holiday protein of choice is a prime rib roast, cube that up and throw it in with some leftover mashed potatoes and blue cheese. The world is your breakfast muffin! Wait, is the saying “the world is your oyster”? Does that mean it should be, “The breakfast muffin is your oyster”? 😉 Regardless, these things are highly addictive so I suggest on making several batches if you have a crowd larger than 2. Just sayin.

Soooooo I might have gone a little photo crazy while making these. Just in case you had any questions as to the process, this string of photos should clear that right up. 😉

Breakfast muffin mise en place
Mise en Place!

crescent dough rolled out
First your roll your dough out.

cut crescent dough
Then cut that dough in half to make squares…

dough lined ramekin
Next, line either a ramekin…

lined muffin tin
…or a muffin tin with a square of dough.

filled breakfast muffins
Add a healthy dose of ham and cheese to each of the lined muffins (or ramekins)

breakfast muffins ready for baking
Finally crack an egg on top and pop those suckers into the oven!

*This post is sponsored by Pillsbury. All contents and opinions are my own.

Pumpkin Pie Spice Swirled Sugar Cookie Sandwiches w/ Pumpkin Buttercream https://www.whatwereeating.com/baked/pumpkin-pie-spice-swirled-sugar-cookie-sandwiches-w-pumpkin-buttercream/ Mon, 16 Dec 2013 15:48:26 +0000 http://www.whatwereeating.com/?p=2807 No related posts. ]]> My mother was never much of a cook. Actually she was (and still is) a registered, card-holding non-cook. The one time of year where she would break her vows to not come into the kitchen was the holidays. As soon as the calendar flipped to December, you would find my mom spending all of her spare time in the kitchen whipping up batch after batch of endless varieties of Christmas cookies. She would make plates containing some of each type to hand out to all of our family’s friends around the community, teachers and co-workers. She put her love, time and gratuity into those delicious plates that gave everyone loads of delicious joy… and I think it pretty much gives her a pass for all the TV dinners my sister and I ate as kids. 😉 (I love you , Mom! You’re the best!)

Nowadays I’m all grown up and carry on my mom’s tradition of handing out plates of goodies during the holidays. These pumpkin pie spice swirled sugar cookie sandwiches with pumpkin cream cheese buttercream are at the top of my favorites list for this years collection. Winning over the Coquito frosted sugar cookies only by a narrow margin due to my intense love of all things pumpkin. 😉 I hope you guys love them too!

Pumpkin Pie Spice Swirled Sugar Cookie Mise en Place
Pumpkin Pie Spice Swirled Sugar Cookie Mise en Place!

Sugar cookie dough covered with spiced brown sugar
First roll out the sugar cookie dough and sprinkle with brown sugar-pumpkin pie spice mixture.

cookie dough log
Then you roll the dough into a tight log, wrap it in plastic wrap and chill.

baked pumpkin pie spice swirled sugar cookies
Finally, cut the dough and bake off those beautiful swirled sugar cookies before filling with buttercream!

*This post is sponsored by Pillsbury. All content and opinions shared are my own.

Coquito Glazed Sugar Cookies https://www.whatwereeating.com/baked/coquito-glazed-sugar-cookies/ Tue, 10 Dec 2013 20:39:18 +0000 http://www.whatwereeating.com/?p=2804 No related posts. ]]> This is the fourth holiday season that I’ve gotten to spend in Puerto Rico… which means there have been numerous opportunities for me to indulge in all of the traditional local holiday foods and drinks from lechon asado, to pasteles to the holiday drink of choice – coquito. Coquito is kind of like Puerto Rican eggnog – sweet, creamy and utterly addictive. It traditionally made from pitorro (local moonshine), coconut cream, like the bar staple Coco Lopez, sweetened condensed milk, cinnamon, nutmeg and cloves. It’s sweet, spiced and uber delicious. While I’ve had my fair share of pitorro-based coquitos, it’s not uncommon to see ones made with local rum as well which is the route I chose to take. This recipe is my ode to Puerto Rican holiday traditions. The frosting on these sugar cookies is filled with all of the flavors of coquito. I hope you guys enjoy these holiday cookies as much as we did!

Coquito Frosted Sugar Cookie Mise en Place
Coquito Frosted Sugar Cookie mise en place!

*This post is sponsored by Pillsbury. All content and opinions shared are my own.

Thanksgiving Desserts! Keep it Classic or Change it up? https://www.whatwereeating.com/recipes/thanksgiving-desserts-keep-it-classic-or-change-it-up/ Fri, 22 Nov 2013 19:21:47 +0000 http://www.whatwereeating.com/?p=2795 No related posts. ]]> So, uh, I don’t know if you guys know this, but the word on the street is that Thanksgiving is next week! EEEEEK! How did that happen? Seriously? Wasn’t it Saint Patrick’s day just last week?!? Yet another year seems to have evaporated into thin air and all I have to show for it is a bunch of pictures of me having fun and some project simmering on the stove.

Today I’m feeling sweet but not much like trying to make a dessert on my four burner stovetop. (My kitchen is currently lacking an oven!) This is a round up of desserts that I would love to eat on Thanksgiving next week if I’m not too bloated by the insane amount of stuffing I plan to inhale, er, eat daintily as a proper lady should. 😉 What are you guys planning to have for dessert next Thursday?

Nutella Bottomed Pecan Pie
How about adding a Nutella layer to your pecan pie? Awesome + Awesome = Awesomer

Recipe here!

Classic New York Style Cheesecake with Salted Caramel Sauce
You can’t go wrong with Classic NY Style Cheesecake!

Recipe here!

Classic Pumpkin Pie with Fresh Ginger Juice
Keep it classic! Whip up a pumpkin pie with fresh pumpkin and ginger juice!

Recipe here!

Buttermilk Culture! It’s Alive!!! https://www.whatwereeating.com/etc/buttermilk-culture-its-alive/ Fri, 22 Nov 2013 01:43:10 +0000 http://www.whatwereeating.com/?p=2790 No related posts. ]]> I have the most amazing friends on the planet! I’m pretty sure I should change the name of this blog from “What We’re Eating” to “Ode to Nicole” because she is one of my favorite topics to write about! Why you ask? Because she does awesome things like send this tropical chica heirloom buttermilk culture so that I can properly do some good southern baking. If you’re nice (and in the western Puerto Rico) I’ll share it with you! Since it’s the heirloom variety you can keep the strain alive by adding a small amount of the previous batch to a new container of fresh milk and letting it sit at room temperature for a while. By continuing to make new buttermilk every week you can keep the culture alive indefinitely! Sharing is good. 🙂

THANK YOU THANK YOU THANK, NICOLE!!!!!!! You are the nicest friend a girl could have! Love you!

PS- I’m dead serious about sharing the culture! Holla at me if you want some! Xoxo!

Wordless Wednesday: You’ve heard of ‘Jack-in-the-Box’ but have you heard of ‘Albert-in-the-Bag’? https://www.whatwereeating.com/non-food/wordless-wednesday-youve-heard-of-jack-in-the-box-but-have-you-heard-of-albert-in-the-bag/ Thu, 21 Nov 2013 03:00:24 +0000 http://www.whatwereeating.com/?p=2788 No related posts. ]]>

No related posts.

Roasted Garlic and Thyme White Sauce (AKA Playing with Leftovers) https://www.whatwereeating.com/recipes/roasted-garlic-and-thyme-white-sauce-aka-playing-with-leftovers/ Wed, 20 Nov 2013 18:45:34 +0000 http://www.whatwereeating.com/?p=2786 No related posts. ]]> What’s a girl to do with a ton of leftover sauces from pizza night?!? Make pasta of course! This dish was comprised of macaroni tossed with broccoli, sauteed red peppers, seared chicken & (leftover) caramelized onions in a mix of roasted garlic and thyme white sauce and classic tomato pizza sauce. Since the hardest part about making a dish like this is cooking the pasta according to the package and saucing it I’m only going to write a proper recipe for the roasted garlic sauce and let you guys wing the rest. 😉

Tip: Add broccoli florets to the boiling pasta for the last two minutes of cook time then just drain with pasta and add to sauce.

Pizza Coma, er, Party! https://www.whatwereeating.com/etc/pizza-coma-er-party/ Tue, 19 Nov 2013 05:14:23 +0000 http://www.whatwereeating.com/?p=2780 No related posts. ]]> It’s fifteen minutes until midnight and my pizza-induced comatose brain is refusing to come up with words to describe to you the pizza party mayhem that played out at the Rincon Surf School this evening. Let’s just say there was a flurry of flour flying about and the kitchen was briefly turned into a frenzied factory that produced many mini pizza.

I’m uber fortunate that even though I live a few thousand miles and a sea or two from my closest blood relative, I’ve got a ton of “family” here in Rincon. The delightful family behind the Rincon Surf School, the Moore’s, have taken me in and adopted me as one of their motley crew. Nearly every week for the last couple of months, I’ve invaded the surf school, commandeered the kitchen and have shared a family meal with them. I love having dinner around the table and talking about how everybody’s days have been going. As a single 30 something, it creates warm fuzzies in place in me that wants to be filled. I grew up in a family that had proper meals sitting around the table every night and I love it. Thank you to Travis and Asia for opening up your home and always welcoming me in so warmly! You guys rock!

Travis handling up on pizza
Travis handling up on prepping the area for the next pizza to pop out of the oven (and Jimmy photo-bombing). 😉

So about that whole “warm fuzzy dinner around the table” thing – that totally wasn’t the case this week! This week we planned on doing a pizza party where I make some dough and sauces and everybody who comes brings a topping then we all play with dough and make our own pizzas. Turns out that between Asia (who is also an avid cook) and me we probably didn’t really need for everyone coming to bring something. We had plenty of dough and a plethora of toppings for enough pizza to fill us all to the brink of needing a gurney to be carted away on. Pizza after pizza was slide into the oven and pizza after delicious pizza was pulled out for the crowd to feast on.

Every surface covered in topppings
Every imaginable surface was covered with pizza toppings and pre-baked pizzas.

I guess that since this is a food blog it’s only appropriate for me to list some of the ingredients we had lined up for the party. We had a traditional red sauce, chipotle barbecue, roasted garlic and thyme cream sauce, buffalo chicken, mashed sweet potato, balsamic glaze, goat cheese, asiago, broccoli, sauteed mushrooms, ground beef, peppers, red onions, shaved fennel, prosciutto, cheddar, pepperjack, mozzarella, colby, bacon, pepperoni, tomatoes, and, uh, pretty sure I’m missing a topping or two. And this is why I’m in a pizza coma.

Whit after one too many slices of pizza
Photographical evidence of Whit’s pizza-induced pregnant belly while still managing (barely) to finish off one final piece to pose for this shot. Way to take one for the team, hommie!

*Special thanks to the Rincon Surf School team for remembering to snap off a few pics with their cell phones during dinner (which I totally yoinked off of Facebook) so that I have proof that the night ever happened. 😉