Bacon Blue Cheese Toast with Shaved Brussels Sprouts

Bacon Blue Cheese Toast with Shaved Brussels Sprouts 2 You know me…..and you know my inability to walk past a pretty store display without buying something…..even if that display is a cooler filled with shaved Brussels sprouts…

I saw them as I was walking through the produce section at my beloved Wegmans… and I kept walking. And in that five feet that I walked past the display, I tried to fight the urge…

“You know you want them”
“But I have no plans for them.”
“You’ll be sorry if you don’t get them”.
“I hate it when you’re right…” I said to myself.

And in a matter of five seconds, I was backing the cart up and tossing a pound of them into my cart. I was really happy that I talked myself into them, because they were such a beautiful green color, and I was thinking how delicious some sautéed Brussels sprouts would be simply tossed over a dish of cacio e pepe.

I know, right?

I know that technically it wouldn’t be cacio e pepe once the Brussels sprouts hit the pasta… but that’s okay. Call it what you want… I’ve never played by the rules anyway.
Bacon Blue Cheese Toast with Shaved Brussels Sprouts 3So that was the plan…until Sunday morning with a fresh loaf of Italian bread happened. While I was slicing the bread, the plan was to make simple egg sandwiches. Nothing fancy. Until I spied the Brussels sprouts and a block of blue cheese that I had planned on using for a bacon blue cheese butter, and the wheels in my little brain were set in motion…

Garlic toast, spread with bacon blue cheese butter, and layered with sautéed Brussels sprouts. Topped off with a fried egg. Sunny side up.

Seriously delicious.
It’s times like this when I feel like a genius…

You know, I could go on and on about how great this would be for breakfast, brunch…yadda yadda. But I’m just going to tell you to eat them anytime…

Anytime of the day…. All day.
It’s just that good.

Bacon Blue Cheese Toast 1The beauty of it all? I only used ½ pound for this recipe…so I still have enough Brussels sprouts to sauté for the cacio e pepe after all!

Life is good. It’s a “I didn’t really argue with myself about the Brussels sprouts, because seriously…it’s Brussels sprouts… I knew I was going to buy them the moment I passed the cooler…” kind of good..

Bacon Blue Cheese Toast with Shaved Brussels Sprouts 4

Bacon Blue Cheese Toast with Shaved Brussels Sprouts
Serves: 2 servings

  • 2 slices thick cut Italian bread, lightly toasted, and then rubbed with one clove garlic on both sides
  • 4 slices bacon
  • 2 shallots, minced
  • 3 cloves garlic, minced
  • ½ pound shaved Brussels sprouts
  • ¼ tsp salt
  • ¼ tsp ground black pepper
  • ¼ tsp crushed red pepper
  • ¼ cup crumbled blue cheese
  • 2 large eggs
  • Salt and pepper to taste
  • Crushed red pepper to taste

  1. Preheat oven to 350 degrees.
  2. In a medium frying pan, cook the bacon until crispy, and transfer to a paper towel lined plate, and crumble when it’s cool enough to handle. Set aside until ready to use.
  3. Discard all but two tablespoons of the bacon grease from the frying pan, and add the shallots and garlic. Sauté on low heat until translucent, about three minutes. Remove 1 tbsp of the shallots and garlic and place in a small bowl (You will use this in the bacon blue cheese butter).
  4. Add the Brussels sprouts to the remaining shallots and garlic in the pan, season with salt, black pepper, and crushed red pepper, and sauté until tender, about five minutes.
  5. Add the blue cheese and ¾’s of the crumbled bacon to the bowl with the sautéed shallots and garlic. Stir until well combined.
  6. Place the two slices of toast onto a small baking sheet. Divide the blue cheese mixture between the two slices of toast. Spread evenly. Top with the Brussels sprouts. Place in the oven, and bake for about 10 minutes or until the cheese is hot and bubbly.
  7. While the toast is baking, break the two eggs into the frying pan. Cook sunny side up (or over easy…your preference, but I highly recommend that the yolk is runny!).
  8. Remove the toast from the oven. Place an egg over each slice.
  9. Top each slice with remaining crumbled bacon. Season with salt, pepper, and crushed red pepper.
  10. Serve immediately.
  11. Enjoy!

Cookie Monday Guest Post: Caramel Stuffed Snickerdoodles from Julie of Hostess at Heart


20150123-DSC04109 Cookie Monday with Julie From Hostess at Heart.

Well, here we are again… Cookie Monday. Time is just flying by, isn’t it? It seems like only yesterday that we were planning for Christmas, and yet, already we are looking at March! And with the weather that we’ve been experiencing, the end of March can come quick enough for me! I hate to wish our lives away… but something has to give. Soon.

I have some really exciting news….today is the last Cookie Monday guest post on BB&B. Now don’t get me wrong… this isn’t the end of Cookie Monday… because I am handing the reigns over to Emily at Burlap Kitchen! I know that she will continue on with some wonderful people sharing their awesome cookie recipes.

I’m really excited for Emily, I know that she’s been tossing a few ideas around that will help to grow Cookie Monday into an awesome weekly event… and I cannot wait to see where she takes this. Wherever it is, I know it’s going to be a wonderful thing!

A special thank you to everyone for sharing your cookie recipes with me and all of my readers for the last few months. It has been a blast! I look forward to many more delicious cookie recipes from all of you! If you are interested in posting your favorite cookie recipe with Emily or have questions for her, send her an email at And I’ll still be baking up some cookies…and hopefully guest post for Emily now and then!

20150123-DSC04134In the meantime… Cookie Monday on BB&B is ending on the sweetest note, with Julie from Hostess at Heart… Julie baked the most delicious cookies for me this week, Caramel Stuffed Snickerdoodles! These little beauties look so SO delicious..

I was so happy when Julie agreed to guest post for me…especially when I asked her at the most inopportune time… but yet she didn’t hesitate, and answered yes immediately…which doesn’t surprise me, because Julie has the sweetest nature, brimming with kind words and support for everyone.

Julie is a beautiful soul…. I couldn’t help but smile when I opened her photo, because not only is she beautiful on the outside, but you can see that sparkle in her eyes, just bubbling with happiness…which, of course, makes everyone around her happy too… and she truly does. I love reading her posts…she’s funny, she’s smart… and Julie is one talented cook…as you can see from these beautiful stuffed cookies!

Thank you, Julie… for baking these wonderful cookies for me today. I couldn’t ask for anything better to end my Cookie Monday run… this means the world to me…

Take it away my friend…

~Julie from Hostess At Heart~~

20140615-IMG_0169[7]Is there any better way to chase away the Monday blues than with a batch of cookies? NONE that I can think of. So, when Prudy of Butter, Basil and Breadcrumbs asked me to do a guest post for her “Monday Cookie” series, I got pretty excited about the invitation.
20150123-DSC04127Not just any cookie would do. You see, Prudy is one of those people that you feel like you’ve known your whole life as soon as you meet her. She is so sincere and supportive of all of us blogger buddies, and is just as beautiful inside as out.

I had previously come across this recipe for Caramel Stuffed Snickerdoodles that sounded perfect for this special occasion. They baked up perfectly round with a buttery cookie and gooey center. Caution however, as these cookies cool, the caramel will set leaving a chewy center. If you don’t enjoy eating caramels, this cookie isn’t for you. If you do, this cookie will not disappoint.

A delicious Snickerdoodle cookie stuffed with chewy caramel adapted from Our Daily Bread..

Cookie Monday Guest Post: Caramel Stuffed Snickerdoodles from Julie of Hostess at Heart
Recipe type: Easy

Caramel Stuffed Snickerdoodle, a perfectly round buttery cookie with an gooey chewy center!
  • ¼ cup butter, room temperature
  • ¼ cup shortening
  • ¾ cup sugar
  • 1 egg
  • 1 teaspoon cream of tarter
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1-1/4 cup & 2 tablespoons all-purpose flour
  • 24 Kraft Caramels
  • 3 tablespoons sugar mixed with 2 teaspoons cinnamon

  1. Preheat oven to 350 degrees, and line a baking sheet with parchment paper
  2. Cream butter, shortening and sugar together
  3. Add egg and beat until creamy
  4. In a separate bowl, mix flour, baking soda, salt, and cream of tarter together.
  5. Add dry ingredients to butter mix and beat to combine.
  6. Roll 1 tablespoon balls and wrap around a caramel.
  7. Mix the sugar and cinnamon together in a small bowl. Roll the cookie dough ball in he mixture.
  8. Place on the baking sheet two inches apart. They are good sized cookies.
  9. Bake for 12 minutes. Remove the cookies from the pan by sliding the parchment paper off of the cookie sheet onto a cooling rack. Cookies will firm up as they cool.
  10. Makes 24 cookies.


Cookie Monday Guest Post: Kumquat Butter Cookies from Angie of The Novice Gardener


daisy butter cookies
Cookie Monday
with Angie of The Novice Gardener

 Today’s beautiful cookies come from my beautiful friend Angie of The Novice Gardener. Most of you know Angie from her famous Fiesta Friday… the place where we all get together to share food, fun, and friendship. Honestly… the place where I met most of my friends in the blogging community!

Angie and I became fast friends when we first met. It was definitely kismet… more than kismet if that’s even possible. Written in the stars, for sure.

She is pure sunshine. Angie’s friendly and inviting demeanor will pull you right in, and keep you there. She’s sweet….she’s hilarious…. she’s loving….and she’s right there the minute you need her. A wonderful person…and a wonderful friend. I am truly blessed to know her, and honored to call her my friend.

I know…you’re probably thinking that I’m laying it on really thick. But I’m serious… it’s all true. I think anyone who knows Angie will agree with me. It’s like I’m hanging with the cool girl in town…

butter cookies with kumquats

But then… to take it a step further….every recipe on her blog is not only absolutely gorgeous… but you know is truly delicious too. Her photos are crazy beautiful…and I’m always in awe over the meals that she prepares for her family…and her gorgeous desserts are to die for…

Like these absolutely gorgeous cookies. And in her typical “Angie” fashion… she made these beautiful Kumquat Butter Cookies in the shape of little daisies…because she knows I love daisies. I’ll say it again… Kumquat. Butter. Cookies. Made in the shape of little daisies. For me.

Thank you, Angie…for these gorgeous cookies, not only for me…but with all of my lovely friends… I know what you went through to get this recipe done for me…. And your hard work shows. They’re gorgeous. I cannot tell you how much it means to me to have you here… It is truly an honor..

Take it away, my friend….
kumquat butter cookies

~~Angie, of The Novice Gardener~~

 Let me just say this … I make cookies all the time. I make them all year long for my kids. For my husband. For my friends. For myself.

Sometimes even for my neighbors, even the one giving me my bamboo problem. You know of him if you’ve been following me since the days I was really a gardener.

Okay, okay… I make my neighbors cookies only when I’m in a good mood. Or when they’ve been nice to me. Like making sure everything was okay when my front door was left wide open while I went to work. True story, it happened!
daisy cookies

Okay, okay… I make cookies for my neighbors only around Christmas time…

The point is, cookies are not something new in my baking repertoire. As a matter of fact, the first thing I learned to bake in my entire life was the rolled sugar cookies.

Either those or cupcakes. Maybe cupcakes. Alright, never mind, I can’t remember. But I know I’ve been baking cookies for a long time.

So… why am I so nervous when my good friend Prudy… wait, let’s try that again… my GREAT friend Prudy asked me if I would like to participate in Just Another Cookie Monday?
kumquat butter cookies (1)
I think I know why. Prudy’s blog is filled with the most uplifting posts. She has a way of connecting with her readers. She tells stories that always end up making people happy. I’m one of those people. I look forward to reading her posts. Because I know they would make me laugh and happy.

So… I don’t want to be the one Cookie Monday guest who doesn’t perform. I have to up my game. I need to bake cookies worthy to grace her blog. I need to bake something pretty. Like Prudy. Who is truly pretty, inside and out!

I hope I did that with these cookies.

(Prudy says… you truly did, my friend…I’m blown away… <3)

daisy butter cookies

Cookie Monday Guest Post: Kumquat Butter Cookies from Angie of The Novice Gardener
For the cookies
  • ½ cup (1 stick) butter, softened
  • 1½ teaspoon kumquat zest *
  • ½ cup powdered sugar
  • 1¼ cup all-purpose flour
  • Pinch of salt
For the icing
  • 5 tablespoons powdered sugar
  • 2 teaspoons milk

For the Cookies
  1. Preheat oven to 350°. Beat butter and zest at medium speed with a hand-held mixer. Beat until creamy. Add powdered sugar gradually. Continue to beat.
  2. Combine flour and salt; gradually add to butter mixture, beating until blended. You’ll get a crumbly-looking dough. Form dough into a disc.
  3. On a lightly floured surface, roll dough to ¼-inch thickness. Cut into daisies with a cookie cutter. Refrigerate daisies for 30 minutes prior to baking, to prevent them from spreading too much.
  4. Line cookie sheets with parchment paper. Place cookies 2-inch apart. Bake at 350° for 8-9 minutes for 2-inch sized cookies or 5-6 minutes for 1-inch cookies, or until edges are lightly browned.
  5. Cool completely before icing.
* The easiest way to zest a kumquat is to slice it in half, then pull off the center of the fruit (pulp & seeds) from the rind. They come off easily. You’ll be left with “rind shells”. Slice them into thin slivers, then mince finely. You’ll need only 2 kumquats for the 1½ teaspoon needed.
For the Icing
  1. Mix sugar and milk until a spreading consistency is achieved.
  2. Spread icing with a spatula or small spoon or pipe with a piping bag.
  3. Decorate the centers of cookies with yellow M & Ms if desired.


Breakfast Skillet

A special thank you to my friends from Rocky Mountain Organic Meats for providing BB&B with the breakfast sausage for these individual breakfast skillets… It only took one taste of this sausage, and I became an undying fan! The flavor is like no other…absolutely delicious!
Breakfast SkilletDon’t you just love it when you happen to be in the right spot, right at the right moment and get to experience life’s most memorable moments?

Well… the other day when I was out grocery shopping… I happened to see a little old lady…off in her own little world….Singing the words that she knew, and humming the parts she didn’t know…to ZZ Top’s “She’s Got Legs” that was playing over the speakers in the store..

I stood there amusedly mesmerized… watching her out of the corner of my eye…and listening…knowing full well that I was totally creeping on that sweet little thing’s personal space… but unable to look away, because she was so darn adorable singing “She’s got legs…she knows how to use them….”

She made me think of my little old Aunt Lizzie, who, in her 90’s told me something that has been ingrained in my mind since I was 18… We must have been talking about our ages during that conversation….because she pointed to her head and said “In my mind, I’m still 18”.

I don’t know why…but that really struck me. It was a simple, yet powerful statement for my 18 year old self…maybe because I was so young, and it was hard to fathom that a 95 year old could possibly be 18 in her mind.

But yet… that little old lady singing to ZZ Top definitely proved that what Aunt Lizzie said is true… that no matter how old our bodies get…our souls will always remain young.

Rock on, Grandma…
Breakfast Skillet 3I was still humming that same tune by the time I got home…because unbeknownst to her, that little lady had brought so much sunshine into my day.

I had picked up some puff pastry that morning, and had planned to make a breakfast tart with the delicious ground breakfast sausage that my friend Rod from Rocky Mountain Organic Meats had sent to me… and that’s when I thought it would be cute to use the asparagus and egg yolk to make the tart into sunshiny happy type of mini skillet…
Breakfast Skillet 2I hummed the whole time I browned the pork sausage. I happily diced the potatoes and onions…. And lovingly placed the egg and asparagus in the center of the puff pastry to make it look all flowery and sunshiny….

And then…

Mike walks in.
“What the heck is that?” he asked.
“It’s a sunshiny breakfast skillet” I answered all happy like…
“Yeah. I’m not eating that…” he replied all grumpy like…

There’s a surprise. (Cue the sound of a record player needle… scratching across the record album…you know….that sound when everything comes to a screeching halt…)

I stood there for a second or two…contemplating my next move….kick rump, or ignore…

“Good! All the more for me!” I happily sang to him as I pushed him out of the kitchen….and continued on with my sunshiny kind of day.

Honestly?  Mike did have a change of heart, and enjoyed every last bite..
Breakfast Skillet 4Seriously though…. I hope you make  these skillets. You don’t have to make it all flowery and sunshiny… because the flavors alone will make you happy enough!

The potatoes, when cooked in the same pan, just soak in the flavor of the breakfast sausage and onions, with a little bit of zing from the pepper jack, while the delicious egg yolk tops it off with that creaminess that only an egg yolk can bring, all on top of that flaky crust of deliciousness. It makes me happy just thinking about it.

So let’s talk about the delicious breakfast sausage that my friends sent to me.  I’m not kidding when I say that after the first taste, I became a fan for life.  I immediately messaged Rod to let him know just how crazy delicious it was… and he came back with “It’s just an old world recipe”… but I say “It’s a most delicious recipe!”  with wonderful spices such as marjoram and nutmeg!

And what’s really wonderful about the sausage is that it comes from 100% USDA Certified Processed pork,  with no antibiotics, and no growth hormones….and that means that not only am I feeding my family delicious food…I’m feeding them healthy food too.

Breakfast Skillet 1

Life is good. It’s a “It’s going to become more and more common as the children and teens of the 60’s and 70’s get older…that we are going to be seeing more and more grandmas and grandpas rocking out to AC/DC while they’re shopping for their Metamucil….” Kind of good.

Breakfast Skillet

Breakfast Skillet
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 

Serves: 4

A delicious breakfast skillet loaded with breakfast sausage, fried potatoes, eggs, and asparagus all on a flaky puff pastry. Perfect for breakfast or brunch, or any meal of the day!
  • 2 sheets puff pastry (Usually 2 sheets come in one package of frozen)
  • 1 lb ground pork breakfast sausage
  • 2 tbsp olive oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 2 medium potatoes, diced
  • 1 lb asparagus
  • 4 eggs
  • 4 tbsp shredded pepper jack cheese (or your favorite cheese)
  • Salt and pepper to taste

  1. Preheat oven to 375 degrees.
  2. Prepare 4 mini skillets or tartlet pans by spraying with non-stick spray.
  3. Cut the 2 sheets puff pastry in half. Cut three of those halves in half. Cut 8 leaf shapes from the last half.
  4. Place one rectangle of puff pastry in each of the mini skillets, pressing around the sides and into the bottom. Leave the corners of the rectangle of pastry to hang outside the skillet. Set aside until ready to use.
  5. In a medium saute pan, saute the onion and garlic in the olive oil until transparent. Add the ground breakfast sausage, and fry until fully cooked. Remove from pan, and set aside.
  6. In the same pan, add the potatoes and fry until tender and browned. Remove from the pan, and set aside.
  7. Add the asparagus to the pan, and sauté for about three minutes.
  8. Begin building the skillets by adding ¼ of the breakfast sausage on top of the puff pastry in each of the skillets.
  9. Add ¼ of the potatoes on top of the breakfast sausage in each skillet.
  10. Sprinkle 1 tablespoon of cheese on top of the potatoes in each skillet.
  11. Break one egg on top of the cheese in each skillet.
  12. If you plan to make it flowery…place asparagus spears on to the sides of each egg yolk, making it look like a flower, otherwise, line the spears over the egg. Add two leaves of puff pastry to the bottom of the asparagus spears.
  13. Season with salt and pepper.
  14. Place the skillets on a baking sheet, and place in the pre-heated oven.
  15. Bake for 20-25 minutes, or until the puff pastry is golden brown, and the eggs are soft cooked.

Please note that while Rocky Mountain Organic Meats provided the breakfast sausage for this recipe, all content and opinions expressed here are my own. There was no monetary compensation for this post.

All content provided on butter, basil, and breadcrumbs is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

Cookie Monday Guest Post: Red Velvet M&M Cake Mix Cookies by Melissa of Persnickety Plates



Cookie Monday with Melissa of Persnickety Plates

This past Christmas, I participated in The Great Food Blogger Cookie Swap. This isn’t just any ordinary cookie swap…over 500 bloggers from all over the world got together to not only swap over 20,000 cookies… but also helped to raise over $12K for Cookies for Kids’ Cancer!

Cookies for Kids’ Cancer is a non-profit organization committed to funding new therapies used in the fight against pediatric cancer, which sadly claims the lives of more children in the United States than any other disease.

So, not only was I able to be a part of such a wonderful fund raiser… I was able to meet some really wonderful people, as we were each paired with three talented bloggers!!

One of those bloggers was Melissa, of Persnickety Plates. Technically Melissa and I met at Online BlogCon, but I really got to know her during the Cookie Swap.

You see, I was lucky to be the recipient of Melissa’s delicious Christmas Doodles. And then that’s where I totally messed things up…

I remember that day as if it was yesterday… I went to the post office during my lunch hour to pick up the cookie package… and when I got back to my desk, my co-workers stood there and watched as I opened them. Melissa had them packed in such a cute Christmas box with an adorable card! And when I opened the box, the sweet delicious aroma of Christmas Doodles wafted out…..

We couldn’t help ourselves. My co-workers and I ate them. Well, all except for one guy who asked:

“Do you know this girl?” he asked.
“Only online” I answered.
“How do you know she hasn’t put poison in them?” he asked.
“I’m quite certain she hasn’t… you should try one…” I answered.
“No way…” he replied.

That’s okay,  his stubbornness just meant a couple extra cookies for me, because just as I suspected, Melissa didn’t poison the cookies….instead, they were absolutely delicious!

We ate the cookies all in one sitting… And that’s where I totally messed up. I was supposed to take photos of the cookies to share on Instagram…etc… and since we ate them all, there were no cookies to take photos of. So, there I was, in a panic, messaging Melissa a thousand apologies for loving her cookies so much, that I didn’t take the time to photograph her cookies. She was so gracious about it…

I still shake my head at myself at that “Prudy Mess Up”.

And now, I’m thrilled to say that Melissa baked cookies again for me! This time to share with all of you for Cookie Monday! And since I’ve had the wonderful opportunity of tasting Melissa’s cookies straight from her kitchen, and I can promise you that these cookies will be just as delicious!

Thank you, Melissa for taking the time to bake these awesome Red Velvet Cookies, and share your recipe with all of us! I am thrilled to have you here today…it is truly an honor..

Take it away, my friend…

~~Melissa, of Persnickety Plates~~


Hi, I’m Melissa & I blog over at Persnickety Plates. What better way to deal with a Monday than declaring it Cookie Monday? Best idea ever, Prudy! I am honored and excited to be here today.

I first “met” Prudy at Online BlogCon, then really started stalking her when I got paired up with her for The Great Food Blogger Cookie Swap last year and sent her Christmasdoodles. Her photography is gorgeous and inspiring. Thanks for having me, Prudy.
Red Velvet Cake Mix M&M Cookies

Since it is the Monday before Valentine’s Day, I decided to make a pretty red cookie. I used to be somewhat anti cake mix. I still prefer baking from scratch, but since I’ve had a baby and am busier than I know how to handle, I’ve come around to appreciating the shortcut of using boxed mixes. These festive little cookies only have four ingredients and mix up quickly in one bowl. My kind of recipe lately. Because they’re cake mix based, the cookies come out soft and chewy.
Red Velvet M&M Cake Mix Cookies
Four ingredients, one bowl, 30 minutes. You have time to make these, I promise. Enjoy!

Red Velvet M&M Cake Mix Cookies
Recipe type: Cookies
Cook time: 
Total time: 

Serves: 24

Four ingredients, one bowl, and 30 minutes to a beautifully delicious cookie for your Valentine!
  • 1 box Red Velvet cake mix
  • 2 eggs
  • ⅓ cup oil (I used canola)
  • ¾ cup M&Ms

  1. Preheat your oven to 375 degrees and line two cookie sheets with parchment paper or silicone baking mats and set aside.
  2. In a large bowl, add your cake mix, eggs, and oil and stir with a spatula until fully mixed.
  3. Pour in the M&Ms and stir so they’re evenly distributed into the cookie dough.
  4. Use a cookie scoop to drop 12 cookies onto each prepared cookie sheet. I like to press in a few extra M&Ms into the tops of the dough balls.
  5. Bake for 8-10 minutes then remove from oven and let cool on the pan for 5 minutes before transferring to a wire rack to fully cool.


Cinnamon Sugar Mini Muffins

cinnamon sugar mini muffins 1For the last couple of weeks, I’ve been cleaning some rooms in my house… and painting.  Well, I tried to paint “rooms”…but ended up painting “room”…

I don’t know what got into me… I thought it was a good idea at the time…

I seriously thought that if I took a week off of work, that I’d be able to clear out the room behind my kitchen for the upcoming kitchen remodel. I thought that I’d be able to clear out Jessica’s old bedroom, tear up the rug, paint the room, and make it into a walk-in closet for myself. And…I thought that I’d be able to wash the walls down in our upstairs bathroom, and give it a fresh coat of paint, and a little makeover.

I was ambitious.
And clearly out of my mind.

Let’s talk about this for a couple of minutes…

First….while I was cleaning the room that is to be my new kitchen… I realized just how much of a pack rat I have become. Where does all of that stuff come from, and why did I feel the need to keep it?

Second…. Why is it, that twenty years ago, I would have had that whole list of stuff done in three days, with a few days of my vacation left to spare for fun stuff? But this year, I had to call the HR department at work, and beg for another half of a week off just to paint the bathroom?

Third… Why the hell can I not see where the wall ends, and the ceiling begins when I’m trying to cut in the edges as I’m painting?? Don’t they sell a magnifying glass for paintbrushes?? And when did this happen to my eyes?!!!

Don’t say it.
I know it’s the “A” word.
And I refuse to acknowledge that I’m old.

I don’t like it.
I don’t like it one bit.

cinnamon sugar mini muffins 3So, needless to say, the meals that came out of my kitchen were quick and easy all last week, and honestly into this week too… Soup and grilled cheese. BLT’s. Cereal. Ragu. Yep. I said it. Ragu.

I did, however, throw these delicious little mini muffins together one morning. They’re perfect for miserable busy days like I had last week while I was working around the house.

The beauty of them is that they’re made with staple ingredients…and they’re so easy to mix together, a few minutes of baking, and a quick toss in cinnamon and sugar, and you have a quick breakfast, afternoon, evening, or “whenever” snack with very little work, and very little clean up!

cinnamon sugar mini muffins 4The next time I get some crazy notion that I need to clean and paint….I’m hiring people to do all that stuff for me. Don’t get me wrong, I’m still taking the week off…but it will be spent in my favorite spot, doing what I love to do the most. In my kitchen, cooking. And maybe…I’ll whip up some lunch and these delicious little muffins for the painters and movers too!

Life is good. It’s a “Where the hell does the wall end, and the ceiling start?!! Can somebody PLEASE help me with this??!!” kind of good.

cinnamon sugar mini muffins 2

Cinnamon Sugar Mini Muffins
Prep time: 
Cook time: 
Total time: 

Serves: 2 dozen

  • ½ cup sugar
  • ¼ cup butter, melted
  • 1 egg
  • ¾ tsp nutmeg
  • ½ cup milk
  • 1 tsp baking powder
  • 1 cup flour
Sugar Coating
  • ¼ cup butter, melted
  • ½ cup white sugar
  • 2 tsp cinnamon

  1. Preheat oven to 350 degrees
  2. Spray mini muffin pans with nonstick cooking spray.
  3. In a small bowl, sift together the flour and baking powder, set aside.
  4. In a medium mixing bowl, mix the butter, sugar, and nutmeg on low speed until combined. Add the egg, and mix for another minute or two.
  5. Add the flour mixture and milk, and mix on medium speed until well blended.
  6. Spoon about a tablespoon of batter into each muffin pan.
  7. Bake for about 10-15 minutes, or until a toothpick stuck in the center comes out clean.
  8. Remove from the oven, and let sit for five minutes.
  9. While the muffins are cooling, melt the ¼ cup butter in a small bowl. In another small bowl, mix together the 2 tsp cinnamon, and ½ cup sugar.
  10. When the five minutes are up, dip each muffin into the butter, and then roll around in the cinnamon-sugar mixture.
  11. Place on cooling rack to completely cool and set.
  12. Enjoy!

Frigidaire Convection Oven and $200 PayPal Cash Giveaway!

Happy Friday Everyone!  I’m so excited today, because I’ve joined Katherine from Katherines Corner and some of her blog friends to bring you the Fab Feb Frigidaire Giveaway!  Just imagine the deliciousness that could come from this gorgeous convection oven….and it could be yours, but you need to get your entries in! 

Good Luck!!!  I hope you win!
fab feb frigidaire giveaway

One winner will receive-

$200 in PayPal Cash and a Frigidaire Convection Oven ( value $175) !

PayPal cash provided by Katherine and friends ♥

fab feb frigidaire giveaway

listed in no specific order

Katherine- Katherines Corner

Angel- Sew Crafty Angel

Kim, Jessica, Cassie, and Amber- Lou Lou Girls

Angelique- Gods Growing Garden

Prudy- Butter Basil and Breadcrumbs

Diane-Mamal Diane Keepling Life Simple

Linda- Crafts Ala Mode

Andrea-Tabler Party Of Two

Christine- I Dig Pinterest

Amanda- Diary of a Semi Health Nut

Rachel- Craving Some Creativity

Christine- The Painted Chateau

Entering the Fab Feb Frigidaire Giveaway is easy-

Just log into the entry form using your email address or facebook and click on the first entry on the rafflecopter form. Please read the terms and conditions and write yes.

Confirm you are an email subscriber of Katherines Corner or become an email subscriber (this will be verified) and enter as many bonus entries as you would like.

Open to all Katherines Corner subscribers over 18 where permitted . Giveaway starts today and ends February 28th.

Copy the button for the Giveaway below and paste it to your blog with a link back to Katherines Corner for extra entries. :-)

fab feb frigidaire giveaway button

( remember to let her know where to find it ).

Good luck in the Fab Feb Frigidaire Giveaway ♥

a Rafflecopter giveaway

Guest Post for Cookie Monday: Traditional Norwegian Oat Cookies by Ted of Recipe Reminiscing

Traditional Norwegian Oat Cookies_02

 Cookie Monday
with Ted of Recipe Reminiscing

One of the things I love most about blogging, is that butter, basil, and breadcrumbs has taken me to so many parts of the world. I’ve met so many people here in this vast community… all online….and some of those people have become really good friends. I never dreamed that I would ever say “My friend from Norway…” or “My friend from Italy…”…or “My friend from the UK”  or any other country that I dream of visiting….only because I knew that my chances of ever visiting, let alone having friends from other countries in my lifetime was very slim.

But here I am, week after week, talking about friends who I have never met in person, but still talk to on a daily basis. One of those friends is Ted Tidious, Tidious Ted of Recipe Reminiscing, a warm and welcoming blog filled with “Retro Recipes”…

T-Ted, a graphic designer, and an all-around nice guy… is from Norway, and is very fond of old cookbooks. He loves to share some very delicious recipes…and some very interesting recipes from them, and at times the whole cookbook…which he has taken the time to scan into a PDF for everyone. I truly enjoy reading about those old recipes which is kind of like a history lesson about the cultures, and cooking techniques, most of which are still used today!

Ted has been a great help to me with my blog…I’m not a tech savvy whatsoever, so when my blog starts to look a little sloppy, he will help me clean it up. I’m always amazed at how quickly he can throw things together, where it would take me days to get it right! I’m forever grateful to him for helping me.

Ted is a good friend, and I truly enjoy our conversations that are filled with great stories and memories! He has chosen a delightful recipe with us today, Traditional Norwegian Oat Cookies…which look absolutely delicious! Thank you, T-Ted, for taking the time to choose such a wonderful recipe, I cannot wait to make them! It is an honor to have you here today..

 ~~Ted, from Recipe Reminiscing~~

T TedI was both delighted and a little surprised when Prudy asked me if I wanted to join her series “Cookie Monday!” since my blog is a little different from most foodie blogs. I post recipes from Norwegian, Swedish, Danish and British webpages and recipes from my vast collection of old cookbooks in the same languages.

I have made it my mission to make traditional Scandinavian food known to the English speaking world and since I’ve spent more than five years living in England and more than 20 summer holidays touring the country by car, to remedy British traditional cooking’s terrible reputation in Scandinavia.

I came in contact with Prudy a little under a year ago purely by chance. I’d followed her blog for a while and noticed that it was linked up to Tasty Query just like mine. I sent her a mail asking if they sent any visitors her way. I can’t remember what sort of answer I expected but it was surely not the very both nice and entertaining mail exchange that lasted most of the evening (well, it was evening here in Oslo, Norway anyway ;-) ) that I got. And there has been many such mail exchanges since then and I have thoroughly enjoyed them all.

Well, better turn to the business at hand. Cookies. And of course I’m bringing a traditional Norwegian cookie to “Cookie Monday!”

Traditional Norwegian Oat Cookies_01These down-to-earth cookies are typical of traditional Norwegian farmhouse cooking. Inexpensive to make, with few ingredients, but well balanced through testing up through the centuries. This is an old recipe using horn salt (ammoniumhydrogenkarbonat) not baking powder that newer versions feature and would have been made on wood fire heated griddles in the old days. For many Norwegians these cookies are a staple of the traditional Christmas baking, but in my childhood home they were made the year round, though not for Christmas. I did love them with Norwegian goat cheese (the strange reddish brown things on the pictures) and still today, oat cookies with goat cheese still bring a nice comfortable flow of childhood memories.

No matter when you bake them or what you chose to put on them, these are cookies once you’ve tasted them, you’ll make them over and over again! But remember to let the dough stand cold for a while, preferably overnight, it makes it easier to roll out.

Traditional Norwegian Oat Cookies_02

Guest Post for Cookie Monday: Traditional Norwegian Oat Cookies by Ted of Recipe Reminiscing
Recipe type: Cookies
Cook time: 
Total time: 


These down-to-earth cookies are typical of traditional Norwegian farmhouse cooking.No matter when you bake them or what you chose to put on them, these are cookies once you’ve tasted them, you’ll make them over and over again! But remember to let the dough stand cold for a while, preferably overnight, it makes it easier to roll out. Recipe and Photos found on
  • 8,8 oz. / 250 g real butter
  • 8,8 oz. / 250 g rolled oats
  • 8,8 oz. / 250 g flour
  • 5,3 oz. / 150 g sugar
  • 0,3 pt. / 1,5 dl milk
  • 2 teaspoons salt horn

  1. Melt the butter over medium heat and mix in the milk. In a bowl, mix all the dry ingredients and then add the liquid.
  2. Let the dough rest in the refrigerator until thoroughly chilled and thus easier to roll out, preferably overnight. Preheat oven to 375° F / 190° C about 15 minutes before cooking and prepare a baking tray covered with baking paper.
  3. Roll out the dough to about ⅕ in. / ½ cm thickness. With a glass or something similar with a diameter of about 7 in. / 7,5 cm diameter punch out round cookies. Prick the cookies with a fork before baking them golden for about 10-12 minutes in the oven. Cool on wire rack.
  4. Homemade oat cookies should be stored in an airtight box or jar.

Recipe and images found on

Chili Beef Stew

A special thank you to my friends from Rocky Mountain Organic Meats for providing BB&B with the beef for this stew.. I have to tell you, there is nothing like the rich flavor that comes from grass fed livestock, and it was their beef short ribs and stew beef that brought this chili beef stew to a new level of deliciousness! 
chili beef stew 5So..that big storm along the east coast this week had me a little on the jealous side…

Now, don’t get me wrong… I wasn’t jealous of the dangers of the high winds, ice, loss of power, zero visibility on the roads…etc…. but there is something about a blizzard that I do love, especially when everyone is tucked in safe at home, and we’re stuck doing the family thing. I say “stuck”, but you know what I mean. Life is too fast, and it’s kind of nice when something like a blizzard slows us down.

I love the anticipation of it too. I love watching the news, listening intently to the weatherman, watching the doppler to see how close the storm is, and then watching for that first snowflake to fall…
chili beef stew 2I’m not one to run out and buy the bread and milk either. Instead, I get that “blizzard is raging outside, so I’m going to bake my own bread, and a pot of stew on the stove” urge. And if the power happened to go out, well then I’d snuggle under a warm blanket with a good book, a flashlight, and a bowl of that stew. You know…forced to sit and relax, because you just cannot vacuum without electricity…

I don’t know, is that crazy?
Yeah, probably.
But I still love it.
For a day, possibly two.
Then the power can come back on, and the snow can melt.

The storm wasn’t even going to come close to us this time around. C’mon, we’re Buffalo…we can handle it!!  But it wasn’t meant to be this time… so I was forced to sit and watch the news for those people on the east coast, watching them prepare for the blizzard to be…kind of wishing, but kind of not…that we were going to get hit, too.

I know.
chili beef stew 4It still put me into that “I have to throw a pot of stew on” mode… so that’s exactly what I did. The beautiful short ribs and stew meat from my friends at Rocky Mountain Organic Meats were exactly what this chili beef stew needed, and I knew would be the perfect “stick to your ribs, and warm you up” meal that would be perfect for when a blizzard is raging around you…or when it’s raging around someone else, and you’re living in empathy…living vicariously..

My father didn’t cook all that often, but when he did…it was always fabulous!!  This is his recipe, that of course I’ve changed just a little…one that was a favorite when I was growing up… pure comfort. Pure love.

You know how much I love different depths of flavor, and I have to say that this stew is loaded… the sweet corn, the rich sauce, and the kidney beans all kept their end of the “flavor” bargain, but it was the short ribs and chunks of stew beef that totally outdid themselves, and brought tremendous savory beef flavor to this dish! I found myself picking hunks of beef out of the pan even after dinner was long finished, and regardless of the fact that I was filled to the brim!
chili beef stew 3As I was picking through the pan, it dawned on me that the beef was so flavorful because it came from grass fed livestock. It is truly a richer, fuller flavor than you would get from store bought, grain fed livestock.

And… organic beef is less fatty, yet more tender… much richer in heart healthy omega-3 fatty acids. And knowing that it is 100 percent USDA certified organic, you can be assured that you are feeding only the best to your family. You know that with the Organic Seal, you are eating the only food that is truly from the land with zero chemicals, drugs, or petrochemical fertilizers.

So, the next time you hear a blizzard warning on the news for your area, or that a blizzard will be hitting an area 100 miles away from your town, throw a pot of this chili beef stew on the stove, and snuggle in with a good book and a flashlight (you know…just in case the power goes out).

Life is good. It’s a (I love a good blizzard, as long as it is on my terms…) kind of good.
chili beef stew 1


Chili Beef Stew
Recipe type: Soups and Stews
Prep time: 
Cook time: 
Total time: 

Serves: 6

The perfect “stick to your ribs, and warm you up” meal that would be perfect for when a blizzard is raging around you.
  • 2 lbs beef short ribs
  • 2 lbs stew beef
  • 1 large onion, chopped (about 1 cup)
  • 1 green pepper, diced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 1 – 28oz can crushed tomatoes
  • 1 – 4oz can chopped green chiles
  • 2 cups beef stock
  • 1 tsp salt
  • 2 – 15.5 oz cans kidney beans, drained
  • 2 cups corn, frozen or canned (drained)

  1. Heat a dutch oven over medium heat.
  2. Add the short ribs to the dutch oven, and cook until about 2 tbsp of the fat is rendered. Brown the short ribs on all sides, and then remove from dutch oven. Set aside.
  3. Add the stew beef to the pan, and cook until browned. Remove from the dutch oven, and set aside.
  4. Add the onions, green pepper, and garlic to the dutch oven, and sauté until golden. Add the chili powder, and cook stirring constantly for about two minutes.
  5. Add the tomatoes, green chiles, beef stock, and salt to the onion mixture. Stir until well combined.
  6. Add the short ribs and stew beef back to the tomato mixture.
  7. Bring to a boil, and then reduce heat to simmer. Cover the dutch oven.
  8. Simmer, stirring occasionally for about 5-6 hours, or until the beef is fork tender.
  9. Remove bones from the short ribs, and discard.
  10. Add the kidney beans and corn to the stew. Cook for about five to ten minutes longer.
  11. Serve immediately.
  12. Enjoy!

One thing you should keep in mind, is that this isn’t a quick meal to throw together. It’s easy, but it takes quite a few hours for the stew to cook down. Plan ahead, have the ingredients in your freezer and pantry, and start this in the morning!

Please note that while Rocky Mountain Organic Meats provided the beef for this recipe, all content and opinions expressed here are my own.  There was no monetary compensation for this post.

All content provided on butter, basil, and breadcrumbs is for informational purposes only. The owner of this blog makes no representations as to the accuracy or completeness of any information on this site or found by following any link on this site.

Guest Post for Cookie Monday: Mallow Cookies by Jhuls of The Not So Creative Cook

Mallow Cookies
by Jhuls of The Not So Creative Cook

Our cookie girl today really doesn’t need any introductions… Jhuls, of The Not So Creative Cook has made her way into the hearts of everyone. And I always have to chuckle at the name of her blog, because this girl is as creative as they come. Her talent in the kitchen always shines in every recipe that she posts.

It has been a pleasure watching her grow in the last year and a half, watching her come out of her shyness…and now? Well, she’s our little social butterfly! I’ve never met someone so supportive…and so loving… Jhuls is the glue that holds our huge community of bloggers together, cheering us on..reminding us to post on Fiesta Friday…

And most importantly..most impressive to me….Jhuls brings new bloggers under her wing… and helps them to get out into the blogging community… I’m just so proud of her for that, and I know that those bloggers will be forever grateful to her too.

Beautiful, both inside and out…Jhuls’ sweet nature will draw you in…and her delicious recipes will keep you there. I know that you will love her just as much as I do…and just as the whole blogging community does…

Thank you, Jhuls, for baking these delicious Mallow Cookies for me today…It means to world to me… You mean the world to me, little sweet pea.

Take it away my friend…
Ahh, weekend! We always have something to look forward to – road trip, beach outing, long-term window shopping, quality time with yourself and with your loved ones, more time to cook and bake… a lot more. Of course, a time off from school and work. We enjoy so much during these days that we wish weekend would never end.

After weekend, what? Most of time, we get so grumpy. Like, Monday again? Many of us believe that Monday is the most hated day of the week (Poor Monday). Well, what did Monday did to us, anyway?

It’s all in the mind, peeps! We create our own happiness and we can’t prevent Monday to keep coming back… so we need something to look forward to.

For students, I think they could look forward to chatting with their BFFs… and without even noticing, school is over.

For workers, well… SALARY DAY. I know it’s not salary day every Monday, but at least you know that time runs and you’ll tell yourself, ‘Hey, its salary day.’ :D

For bloggers, we have lots of things to look forward to. One of them is this series by Prudy @ Butter Basil and Breadcrumbs called Just Another Cookie Monday. Ha! What would make us smile than a cookie in our hand and a glass milk on the other? :D

I am so happy that Prudy @ Butter, Basil and Breadcrumbs invited me to do a guest post for her Just Another Cookie Monday series. Prudy is one of the amazing bloggers I have ever known – she is one of the sunshines of the crowd. Her recipes are amazing, as well as her photos. Her stories, I just love them all. You’d never get tired of reading them. Prudy-Mallows1Mallow Cookies has been a favorite of mine since I was a child. They are cookies topped with cloudy marshmallow fluff and coated with chocolate. I never knew it’s not that difficult to do it. I am so thrilled when I found this recipe.

I just had encountered few problems:
Prudy-Mallows2(1) Some cookies are thick and some are thin. Either way, they are so delicious.
(2) Stiff peak? The egg whites/marshmallow fluff did not reach that. (#impatient) So if you compare the source recipe and mine, mine did not get that kisses look.
(3) I don’t know what did I do wrong, but the chocolate did not melt beautifully. I suspect that it has been overheated? So I added warm cream when I saw that the chocolate and butter mixture was so thick that it looks like a spread.

Instead of leaving them at room temperature to set when finally coated and all, I let them sit in the fridge until ready to consume.

But you don’t have to worry about that as I am providing you the source recipe. ;) You’d do better.


Guest Post for Cookie Monday: Mallow Cookies by Jhuls of The Not So Creative Cook
Recipe type: Cookie

Topped with cloudy marshmallow fluff and coated with chocolate, these cookies will become a favorite of both young and old… Recipe adapted from Tartelette.
For the Cookies:
  • 3 cups (375grams/13.23oz) all purpose flour
  • ½ cup (112.5grams/3.97oz) white sugar
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ⅜ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • 12 tablespoons (170grams/ 6 oz) unsalted butter
  • 3 eggs, whisked together
For the marshmallows:
  • ¼ cup (60ml) water
  • ¼ cup (60ml) light corn syrup
  • ¾ cup (170 grams) sugar
  • 1 tablespoon powdered gelatin
  • 2 tablespoons cold water
  • 2 egg whites, room temperature
  • 1 whole vanilla bean, split open and seeded
For the chocolate glaze:
  • 12 ounces semisweet chocolate
  • 2 ounces cocoa butter or vegetable oil
  • (I used 12 ounces of semisweet chocolate and 2 ounces butter)

Prepare the cookies:
  1. In a mixer with the paddle attachment, blend the dry ingredients. On low speed, add the butter and mix until sandy. Add the eggs and mix until combine. Form the dough into a disk, wrap with clingfilm or parchment and refrigerate at least 1 hour and up to 3 days. When ready to bake, grease a cookie sheet or line it with parchment paper or a silicon mat.
  2. Preheat the oven to 375 degrees F. Roll out the dough to ⅛-inch thickness, on a lightly floured surface. Use a 1 to 1½ inches cookie cutter to cut out small rounds of dough. Transfer to the prepared pan and bake for 10 minutes or until light golden brown. Let cool to room temperature.
Prepare the marshmallows:
  1. In a medium saucepan, combine the water, corn syrup, and sugar, bring to a boil until “soft-ball” stage, or 235 degrees on a candy thermometer. Sprinkle the gelatin over the cold water and let dissolve. Remove the syrup from the heat, add the gelatin, and mix. Whip the whites until soft peaks form and pour the syrup into the whites. Add the vanilla seeds and continue whipping until stiff. Transfer to a pastry bag.
Prepare the chocolate glaze:
  1. Melt the chocolate and shortening together in the top of a double boiler or a bowl set over barely simmering water.
To assemble:
  1. Pipe a “kiss” of marshmallow onto each cookie. Let set at room temperature for 2 hours. Line a cookie sheet with parchment or silicon mat. One at a time, gently drop the marshmallow-topped cookies into the warm chocolate glaze. Lift out with a fork and let excess chocolate drip back into the bowl. Place on the prepared pan and let set at room temperature until the coating is firm, about 1 to 2 hours.

These are absolute heaven – I couldn’t stop myself from eating. Believe it or not, the next day after I made these, I went directly to the fridge as soon as I wake up and devoured four cookies. :D And I did that until the cookies are gone. Well, I did share some to my friends. They are lucky, I know. ;)

I hope you enjoy these heavenly treats.