Salmon Cakes

salmon cakes

One dish that gives me vivid flashbacks to hovering over my mom in the kitchen as a kid, is Salmon Cakes. I can still hear her yelling at me to “get away from that pan!”


Or salmon patties, or salmon croquettes – whatever you call them, if you’ve had one before then you know that they’re so good, you can’t just eat one.

I actually hated making these for a while. Growing up, these were made with canned salmon. My mother was always able to mask the metallic-y flavor that came with canned salmon. When I would cook them though, I could not get that icky taste out. One day my mom said, “You know you can just use cooked salmon too?” My mind was blown.

Using fresh baked salmon was a game changer. When using a fresh filet of salmon, you don’t have to go through the trouble of de-boning the fish. The bones of salmon become very soft when cooked and are in rich in calcium, so you can eat them! No, they do not get stuck in your throat and you will not even notice them, I promise.


I usually bake the fish the day before just because it’s less work to do. Keep in mind that fresh fish stays good in the fridge for up to two days, and cooked fish stays good for two days also.

Basically after baking the fish and removing the skin, you’re just throwing everything in a bowl and stirring it up! It really is that easy.

salmon cake prep

In order to get the cakes to hold well while frying, I put them on a sheet pan and then place them in the freezer for 15 minutes. You don’t want them frozen solid. Take them out of the freezer and let them sit for about 6 minutes before frying.

salmon cake prep

Cooking the Cakes

I guess maybe these aren’t the healthiest because they are pan fried in a bit of oil, BUT pan frying them gives them a great crispy exterior.

You want to coat a pan with oil and have the salmon cakes partially submerged, about a little less than half way. If you put more oil than that, they will fall a part and become a soggy oily mess.

salmon cake fry
fried salmon cakes

Aioli to Top It Off

Regular aioli is made with a egg yolk base but I prefer an easier method. I have a cheaters aioli recipe which substitutes the egg for mayo. For a nice sauce to go on top of the salmon cakes, I toss some mayo, a little bit of ketchup, dash of lemon juice and Old Bay Seasoning together. Because I just throw it together, I’m guilty of never writing it down, but a rough recipe would be
– 1/2 cup mayo
– 1/2 Tbsp ketchup
– 1/4 tsp lemon juice and
– sprinkle in Old Bay until it’s at your liking.

plated salmon cake over salad with aioli
stack of salmon cakes

Salmon Cakes

A more elegant fish fry!
Course: Appetizer, Main Course
Cuisine: Southern
Keyword: salmon cakes, salmon croquettes, salmon patties
Servings: 12 cakes
Author: apieceofressa


  • Frying Pan
  • A plate with 4-5 paper towels on it – to catch the oil from the Salmon Cakes


The Salmon

  • 1.5-2lbs Fillet of fresh Salmon
  • 2 Cloves Garlic, minced
  • Salt & pepper
  • Olive Oil

The Mix

  • 1 Cup Celery, chopped
  • 3/4 Cup Yellow Onion, chopped
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1/2 tsp Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Black Pepper
  • 1 tsp Salt
  • 3 Tbsp Flour
  • 2 Cups Panko
  • 2 Eggs
  • Vegetable Oil or Avocado Oil


The Salmon

  • Heat oven to 400°F
  • Line a sheet pan with aluminum foil. Add the fresh salmon. Coat the salmon with about 1 tablespoon of olive oil. Rub the minced garlic on the fish, then add salt and pepper.
  • Place the sheet pan with the fish in the oven. Allow it to bake for 12-14 minutes, or until it is a light pink color inside and out. Remove from oven and let the salmon cool.

The Mix

  • When the salmon has cooled, remove the skin from the fillet. |
    Flake the salmon apart with your hands or a fork (see photos above).
  • Add the salmon and all ingredients, EXCEPT THE EGGS, to a bowl and mix until all ingredients are incorporated.
  • Whisk the eggs together and then pour the eggs over the salmon + other ingredient mixture.
  • Scoop some of the salmon out of the bowl and begin forming the cakes with your hands. Once all cakes are formed, align them on a sheet pan.
    Place the pan in the freezer for about 15 minutes.
  • While the salmon cakes are forming, add the vegetable oil to a pan.
    See photos to see how much oil should be added.
    Remember don't completely submerge the salmon cakes in oil.
  • Take salmon cakes out of freezer and let them sit at room temperature for about 10 minutes.
    While the salmon cakes are sitting, turn the heat of the oil on medium and let it heat up.*
  • Add a few salmon cakes at a time, careful not to overcrowd the pan. Let each cake fry for about 3-4 minutes on each side, or until they're golden brown (see photos).
  • When the salmon cakes are done, remove them from pan and add them to a plate covered with paper towel to soak up any remaining oil.
  • Serve over salad with an aioli or as appetizer!


*Trick to know when your oil is ready: add a sprinkle of flour to the oil. If it starts to cackle and fry – then it’s ready.

DIY Squeezed Citrus Juice

citrus fruit juice

We’re in the middle of a brisk winter here in upstate NY. These past two days alone we’ve acquired 5 inches of snow! I love a warm cup of tea or coffee when the weather is like this but nothing beats a fresh cup of DIY Squeezed Citrus Juice

… like this blood orange, grapefruit, navel orange, lemon, lime concoction!

Sure, you could just pay for juice at the store, but why not make your own, straight from the fruit?

Easy as 1, 2, 3

Only three tools are required for this DIY Squeezed Citrus Juice – and the first two can be found at the Dollar Store!

  1. A Wire Mesh Strainer
  2. A Funnel
  3. A Citrus Juicer – I use this one
juicing tools

Pro tip on clean up: DO NOT, I repeat, DO NOT, let the pulp wash away down the drain. It will clog your drain almost immediately.

The Squeeze

So here’s the squeeze: citrus’ can help us boost our immune system in the cold winter months! Their antioxidants combined with the good amount of fiber is reason enough to have a cup of citrus juice, BUT citrus’ also help in regulating blood glucose levels. Despite what internet fads will tell you, the fruit in sugar is nothing to fear. In general, fruit has far less sugar than sweetened foods.


Personally, this juice has never lasted more than two days in my house (which is a bummer cause making citrus juice does take a little bit of work but it’s delicious so I get it), but when poured in glass container that can be tightly sealed, it should stay fresh for 3-4 days.

Consuming oranges, limes, and lemons is a good way to protect yourself against gastric cancer, breast cancer, lung tumorigenesis, and colon cancer to name a few. How awesome is that?

Caroline Cote-Bergevin, One Green Planet, 2019
citrus fruit

DIY Citrus Juice

Make your own citrus juice at home to fight away any pesky colds this winter!
Total Time20 mins
Course: Drinks
Keyword: Citrus Juice, DIY Juice
Servings: 8 8 oz. cups
Cost: $12


  • Mesh strainer
  • Citrus Juicer
  • A Jar or Carafe
  • Funnel


  • Blood Oranges
  • Navel Oranges
  • Grapefruits
  • Lemons
  • Limes


  • Slice your fruits in half, collecting the juice from each fruit by pressing it onto the juicer. Discard your fruit rinds in compost bin if applicable.
  • Once all fruits have been pressed, place the funnel inside the carafe, and the strainer on top of the funnel. Pour the juice through the strainer. When carafe is full, tightly close it. Drink immediately or refrigerate to make it cold. Store in fridge for 3-4 days.

Maple Bourbon Sticky Buns

maple bourbon sticky buns

Rich maple syrup combined with bourbon produces the toastiest, caramelized glaze in these Maple Bourbon Sticky Buns. The richness of the maple with the subtle hints of bourbon will keep you coming back for more – I’ve eaten two while writing this post! These sticky buns are perfect for a weekend brunch and super easy to make. There is some finesse involved to flipping the sticky buns over (we’ll get to that) but overall they’re simple to make.

The Buns

Using my quick Apple Cinnamon Buns recipe for the dough. This recipe uses instant yeast because who wants to wait for over an hour for dough to rise? No one. The dough needs to be rolled as tight as you can and cut into about 8-10 slices. I use a serrated knife to cut my dough but alternatively, you can use floss.

cinnamon roll

The Maple Bourbon Glaze

This heavenly glaze needs to boil for about 3 minutes to cook down the alcohol. I used about a tablespoon and a half of bourbon but you can use more if you really want a kick in the glaze. Is there such thing as too much bourbon?

maple bourbon glaze

The Set Up

In a cast iron skillet, the assembly should go as followed:

  1. Chopped Pecans
  2. Maple Bourbon Glaze
  3. Cinnamon Buns

Essentially, you are assembling them upside down because later, they will be flipped to reveal the sticky, toasty, Maple Bourbon Sticky Buns with pecans on top.

sticky bun set up

Accessibility is important — don’t forget image alt attribute

Maple Bourbon Sticky Buns

Rich, toasty, sticky pecan buns perfect for brunch or whenever!
Prep Time20 mins
Cook Time1 hr 30 mins
Total Time1 hr 50 mins
Course: Appetizer, Breakfast
Cuisine: American
Keyword: Maple Bourbon Sticky Buns
Author: apieceofressa


  • Cast Iron Skillet
  • Hand Mixer with a Dough Hook Attachment


The Dough

  • 3 Tbsp Butter
  • 1/4 Cup Unsweetened Almond Milk
  • 1 Tbsp Sugar
  • ¼ tsp Salt
  • 1 Packet Instant Yeast
  • 3 Cups All-Purpose Flour
  • Olive Oil

The Filling

  • 3 Tbsp Butter Melted
  • 1/4 Cup Granulated Sugar
  • 1 ½ Tbsp Ground Cinnamon

Maple Bourbon Glaze

  • 4 Oz. Unsalted Butter
  • 2/3 Cup Brown Sugar
  • 2/3 Cup Heavy Cream
  • ¼ tsp Salt
  • 1/3 Cup Maple Syrup
  • 1 tsp Pure Vanilla Extract
  • 1 ½ Tbsp Bourbon I used Jim Beam, Devil's Cut


The Dough

  • Heat milk and butter over low heat, until temperature reaches 110 F.* Transfer mixture to large bowl and then sprinkle yeast in bowl to activate, about ten minutes.
    Add sugar and salt then stir. Using a hand mixer fitted with a dough hook(s), begin adding ½ cup of flour at a time. The dough should be slightly sticky.
  • Transfer to a floured surface and knead the dough just enough so it forms a loose ball, careful not to over mix your dough. Put dough in a bowl coated with olive oil. Cover tightly with plastic and let dough rise in a warm place until doubled in size, about an hour.
  • Oil your cast iron skillet, including the sides of the skillet.
    Evenly place your chopped pecans into the skillet. Set aside.

The Filling

  • Melt the butter and mix together with the sugar and cinnamon. Let the mixture cool to room temperature. *
  • Roll the dough out into a rectangle. Spread the filling onto the center of the dough, careful not to add the filling onto the edges of the rectangle, about 11×16".
  • From the shorter side of the rectangle, begin rolling, keeping the dough tight as you go.
    Oil your cast iron skillet. Using a serrated knife or floss, cut the roll into 1-2in sections and place in skillet. I usually make 8-10 cuts, depending on how big I want the rolls. Set aside.

The Maple Bourbon Glaze

  • Add the butter, brown sugar, heavy cream, salt, maple syrup, vanilla extract and bourbon to a pot and place over medium heat.
    Bring the mixture to a boil, allowing it to boil for 3 minutes.
    Remove from heat.


  • Preheat oven to 375°F
  • Evenly pour the glaze over the chopped pecans.
    Place your cut rolls right on top of the pecan glaze (it's OK if the glaze is still hot).
    Allow the rolls to sit and rise for another 20 minutes.
  • Place rolls into the oven and bake for 25-30 minutes.
  • Let the rolls cool for five minutes. Then CAREFULLY invert the rolls into another cast iron skillet or onto a serving platter.
  • Serve immediately!


  • Do not over overheat the milk and butter – if extremely hot this will kill the yeast and the rolls will not rise.
  • Do not place the butter on the dough if it’s still hot – this will make it extremely difficult to roll the dough.
  • Store in fridge for up to 3 days.
  • Pop in microwave for 30 seconds to reheat and enjoy.

Like the recipe? Leave a review!

Vegan “Clam” Chowder

vegan clam chowder

It is BRISK in upstate New York. The perfect weather for soup! In our house, we go vegan 2/7 days a week (sometimes more), so I’m always looking for hearty soups that are filling, nutritious and of course, delicious. That’s where this Vegan “Clam” Chowder comes into play. Plump mushrooms, savory potatoes, chunks of carrots, all floating around in a delicious creamy broth.

The Cream Base

Cashews are pricey but they can do oh so much in the vegan world. In this case, the cashews create a thickness & add a rich texture to the soup. Instead of soaking the cashews over night (which I always forget to do), boiling the cashews for 20 minutes and then draining them when they’re soft will work just fine.

vegan clam chowder

Alternatively, unsweetened coconut milk might do the trick too but I have not tried that.

The “Clams”

Since it’s a Vegan “Clam” Chowder, there are no clams here. Instead, they’re substituted with juicy mushrooms. I adore mushrooms. They have such a meaty texture and a nice earthy flavor. When I was in college, I worked at a sandwich shop where I was able to take home a sandwich at the end of my shift. My go-to was a grilled portobello mushroom with melted provolone on ciabatta bread with arugula, red onion & garlic mayo. We were allowed to take home day old bread (which lasted another whole week when preserved correctly), so I would take the ciabatta and just recreate that sandwich multiple times a week. I can’t imagine the amount of portobello mushrooms I ate in college, but that’s just how good they are!

If you’ve been timid towards mushrooms, this soup is a great introduction to their flavor.

Vegan “Clam” Chowder

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: American
Keyword: Clam Chowder, Lentils Vegan
Servings: 6
Author: Adapted from Vegan Huggs


Cream Base

  • 3/4 Cup Unsweetened Almond Milk
  • 1/2 Cup Raw Cashews


  • 1-2 Tbsp Vegan Butter
  • 8 Oz. Cremini Mushrooms, sliced
  • 1 Tsp Steak Seasoning
  • 1 Tsp Soy Sauce


  • 2 Tbsp Vegan Butter
  • 1 Medium Yellow Onion, diced
  • 2 Garlic Cloves, minced
  • 2 Celery Stalks, chopped
  • 2 Medium Carrots, Sliced
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Rosemary
  • 3 Tbsp All-Purpose Flour
  • 5 ½ Cups Vegetable Broth
  • 2 Medium Russet Potatoes, chopped
  • 2 Bay Leaves
  • 1-1 ½ Tsp Old Bay Seasoning
  • ½ Tsp Sea Salt
  • More Salt & Pepper to taste


Cream Base

  • In a small pot with a top, boil the cashews for twenty minutes. When the cashews are almost done, heat the milk in the microwave for 30 second increments, until it's warm.
    Drain the water from the cashews and them, along with the milk to a blender.
    Blend until smooth and creamy. Set aside.


  • Add butter to a saucepan over medium heat. Add the mushrooms, the seasoning and the soy sauce to pan and stir. Saute for about 5-7 minutes.*
  • Remove the mushrooms from pan and set aside.


  • In a dutch oven, or similar pot, heat the butter over medium heat until its melted. Add the onions and saute until fragrant and translucent. About 2 minutes. Add garlic and stir, about a minute.
    Then add the celery, carrots, thyme and rosemary. Saute for about 6 minutes or until the vegetables are tender.
  • Sprinkle the flour over the vegetables and stir constantly for about a minute. Then stir in the broth, potatoes, bay leaves, Old Bay Seasoning and salt.
    Turn heat to medium-high and bring the soup to a boil, about 13 minutes.
    Remove bay leaves.
  • Turn heat to medium-low and slowly stir in the cashew base. Cook for about 5 minutes (or until potatoes are tender and cooked through)*.
    Then add in the mushrooms.
    Serve with a hearty multi-grain toasted bread or crackers and garnish with fresh parsley.


  • Mushrooms release a lot of water – this should keep the mushrooms from sticking to the pan but if for some reason they begin to stick, add a tablespoon of water to the pan.
  • Keep an eye on your potatoes – don’t overcook them or they’ll fall apart.

Ricotta & Shrimp Phyllo Cups

These are my moms famous Ricotta & Shrimp Phyllo Cups. Well, actually they’re ricotta-shrimp-cheddar-and-a-dash-of-seasoning-mini-phyllo-cups, but that name is far too long. As a kid, my mom would prepare a seafood feast for us kids every New Years Eve. These were an appetizer that I always looked forward too. So flaky, crispy and filled with ricotta AND cheddar. They require VERY minimal work and are perfect warm or cold. I can and have eaten a whole tray of these because they’re that addicting!

If you’re hosting NYE dinner, add these to your menu. It doesn’t get much simpler than these Ricotta & Shrimp Phyllo Cups.

The Shrimp

I recommend using frozen shrimp ALWAYS. Raw “fresh” shrimp spoils easily and even if you get it at a fish market, you have no idea if that shrimp was previously frozen and then thawed. Raw shrimp is perishable in your fridge within about two days. Frozen, uncooked, shrimp is the way to go for freshness and preservation of quality. Thawing shrimp is super simple: just add the frozen shrimp to a bowl of lukewarm water. They’ll thaw out in 10-15 minutes.

Omit salt completely when cooking the shrimp. Shrimp are naturally a little salty so there’s no need to add more. When mixing the filling, you can taste it and add salt if you’d like.

The Phyllo Dough Cups

This recipe will fill about 48 mini phyllo dough cups (or more – I find it varies each time when making these). I use these cups, but I’m sure you can find a variation of these at your local grocery store. Keep in mind phyllo dough is VERY fragile so be careful when filling the cups because they can easily crack and break. There is no need to thaw these phyllo cups either. Only take them out of the freezer when you’re ready to use them.

Ricotta & Shrimp Phyllo Cups

Prep Time30 mins
Cook Time40 mins
Course: Appetizer
Servings: 48


  • Olive Oil or Unsalted Butter
  • 1 pound Frozen Uncooked Shrimp, thawed, de-veined and tail removed
  • 1/2 Cup Sharp Cheddar Cheese, shredded
  • 1/2 Cup Ricotta Cheese
  • 1 Tsp Garlic Powder
  • 1 Tsp Onion Powder
  • 1/2 Cup Dried Parsley
  • 1/2 Tsp Ground Black Pepper
  • Salt, for taste


  • Place a skillet over medium heat. Lightly coat the pan with olive oil and add the shrimp, cooking for about 2 minutes on each side.
  • Remove shrimp from pan and allow shrimp to cool. Once cooled, roughly chop the shrimp.
  • Mix shrimp, shredded cheese, ricotta, garlic powder, onion powder, parsley, and black pepper. Add a pinch of salt and adjust to your liking.
  • Preheat oven to 400°F and line the mini phyllo dough cups on a baking sheet.
  • Scoop about a half tablespoon of filling into the cups. Bake for 25-28 minutes, or until the phyllo dough is crispy & flaky. Allow to cool to room temperature and then serve.

The BEST Gingersnap Cookie

Truly, the best Gingersnap Cookie Recipe. This past weekend was so trying. There were a lot of cookie failures but if there is one cookie recipe I can always count on, it’s my Gingersnap Cookies! So crispy on the outside with a chewy center that keeps you coming back for more! This year I got a little festive and decided to dip the cookies in melted vanilla chip wafers and decorate little hollies on them. Get festive and impress guests with these cute gingersnap cookies.

The Key to the Perfect Cookie

REFRIGERATE 👏🏿 THAT 👏🏿 DOUGH 👏🏿. This needs to be stressed. If you want a soft cookie, sure, skip that step. But if you want those crisp edges with a soft inviting center, then you’re gonna need patience – because I recommend refrigerating the dough for at least 24hrs. What happens is that once in the oven, the cookie dough will begin to cook from the outside in. So technically the outside of the cookie will be cooking longer than the center.

I recommend this for all my cookies because that is how a cookie should be – crispy AND soft.

The Blessed CookieTool

Imagine a world where every batch of cookies you make, every scoop turns out the same size. Imagine being able to quickly scoop mounds of cookie dough. Ok, now stop imagining and go to Target and purchase a cookie scooper. THIS THING IS A GAME CHANGER. Long gone are the days of bending spoons because I bought a cookie scooper – and let me tell you, it’s worth it. It not only makes the whole process of baking cookies more efficient but the cookies just look so much more presentable. I highly recommend buying one, they’re worth it!

gingersnap cookie

Gingersnap Cookies

Crispy, chewy gingersnaps that everyone will love.
Prep Time1 d 20 mins
Cook Time13 mins
Course: Dessert
Cuisine: American
Keyword: ginger cookie, gingersnap cookies
Servings: 22 Cookies
Author: apieceofressa


  • 1.5 Tbsp Cookie Scooper


For the Cookie

  • 2 Cups All Purpose Flour
  • 2 Tsp Baking Soda
  • 1 Tbsp Ground Ginger
  • 1/2 Tsp Nutmeg
  • 1/2 Tbsp Cinnamon
  • 1/2 Cup Packed Brown Sugar
  • 1/2 Cup Granulated Sugar
  • 3/4 Cup Salted Butter Room Temperature and softened
  • 1/4 Cup Molasses
  • 1 Tsp Pure Vanilla Extract
  • 1 Egg

For the Vanilla Dip (optional)

  • 1 Bag Vanilla Wafers
  • Red & Green Decorating Frosting


  • Mix together the flour, baking soda, ground ginger, nutmeg, and cinnamon.
  • In a separate bowl, using a hand mixer, cream together the butter, both sugars, vanilla and molasses (about 3-4 minutes). When the mix is creamy and well incorporated, beat in the egg (about another minute).
  • Using about a half cup at a time, add the dry mix to the wet. Repeat this step until all the dry ingredients are in the wet mix.
  • Cover the dough tightly with plastic wrap and refrigerate the dough for 24hrs.


  • Preheat oven to 350°F
  • Using a 1.5 Tbsp scooper, scoop your dough onto a silpat lined (or parchment) baking sheet.
  • Bake for 11-13 minutes. Once cooled completely, cookies will flatten.

Vanilla Dip*

  • Line a baking sheet with parchment paper.
  • Melt the vanilla wafer chips in a make-shift double boiler (my preferred method) or in 30 second increments using a microwave.
  • Dip your cooled cookie halfway in the vanilla dip, then place on parchment paper.
  • Pop cookies in freezer for about 3-5 minutes. The vanilla dip will harden during this time and be ready for decorating!


*I use these vanilla chips – they taste so good!

Did you make this recipe? Tell me how it went – leave a review and rate this recipe below!

Peanut Butter Cookies

chocolate dipped peanut butter cookies

Sometimes you need more than a frosted sugar cookie to bring out the holiday spirit. Don’t get me wrong, I love a good sugar cookie, but I crave more. Something like this crispy on the outside, chewy on the inside, ‘Chocolate’ Dipped Peanut Butter Cookies. These bite-sized cookies are dipped in a hazelnut-almond spread (I used a vegan version of nutella because we’re fasting) and topped them with crushed peanuts. Not only are they made with real peanut butter but they only require 8-ingredients,

To Refrigerate or Not?

I love refrigerating my cookie dough. It’s like marinating your cookie dough – it gives the cookie time to absorb all the flavors. Plus, it gives you a crisp exterior and a nice chewy interior. I refrigerated this dough for 24hrs and then let it sit at room temp for about an hour. Because this cookie has a little amount of flour, the dough may be crumbly at times. THIS IS OK. Just roll the dough into a ball shape until it’s intact. If you like soft cookies then skip the refrigerating. If you want a little crunch – don’t skip this step!

Time to Dip.

When your cookies are cooled – it’s time to dip. It’s optional to make these ‘Chocolate’ Dipped Peanut Butter Cookies, just as peanut butter cookies but who doesn’t love chocolate and peanut butter? In order to get the hazelnut spread to the perfect melt-y consistency for dipping, I recommend use a DIY double boiler. Alternatively, you could microwave the spread in 30 second increments.

chocolate dipped peanut butter cookies
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The exact amount of cookies this recipe yields has yet to be determined, because someone in my house (it’s just my husband and I, so take a wild guess) starts eating them before I can get a count. I used a 1 Tbsp. cookie scooper and it gave me a good amount of adorable mini cookies.

“Chocolate” Dipped Peanut Butter Cookies

Crispy chewy peanut butter cookies with minimal ingredients and vegan!
Prep Time1 d 15 mins
Cook Time12 mins
Course: Dessert
Cuisine: American
Keyword: Peanut Butter Cookie
Author: apieceofressa


  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Light Brown Sugar
  • 2 tsp Pure Vanilla Extract
  • 1/4 Cup Unsweetened Almond Milk
  • 1 Cup Creamy Real Peanut Butter, Refrigerated *real peanut butter is more oily and does not stick together perfectly like Jiffy peanut butter, for example
  • 2/3 Cup All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1/4 Tsp Salt
  • Hazelnut Spread
  • Crushed Peanuts (Optional)


  • Using hand mixer, cream together the sugars, vanilla extract, almond milk and peanut butter* until well combined – about 2-3 minutes
  • In a separate bowl, mix the flour, baking soda, and salt. Little by little, add this dry mixture, to the wet mixture of peanut butter and other ingredients, mixing with the hand mixer. Scrape the sides of the bowl as you go with a baking spatula to get all ingredients well combined.
  • When the dough is well combined, shape it into a ball and cover tightly with plastic wrap. Refrigerate for 24hrs.

Next Day

  • Preheat oven to 350° F
  • Remove from fridge and let dough sit at room temperature for 30 minutes to 1 hr.
  • Using a tablespoon cookie scooper, scoop dough onto a baking sheet.
  • Bake cookies for 12 minutes. Let cookies cool for at-least an hour. While they're cooling, set up your double boiler (refer to video) and scoop about a half cup of your hazelnut spread into the top portion of the boiler. When the cookies are cooled and the hazelnut spread is completely melted, begin dipping your cookies one by one, halfway into the hazelnut spread. Place dipped cookies onto parchment paper. The hazelnut spread should harden in about 30 minutes at room temperature. Optional to add crushed peanuts atop the dipped cookies.
  • Store in tupperware or glass jar in a cool area.

Apple-Pear Crumble

apple pear crumble

This Apple-Pear Crumble will make you feel at home, where ever you are this holiday season. Super simple to make, fruit filled and soo delicious! Baked apples and pears topped with a buttery sweet crumble and a fresh sweet and tart cranberry sauce.
This recipe can easily be doubled or tripled.
Take some stress out of cooking this holiday season and bring this quick dessert to the table.
Your friends and family will thank you.

I am one of those people who refuses to buy junk food to keep around the house..

… and then I immediately regret that decision the moment I have a sweet tooth.

Thankfully, there is always some kind of fruit laying
around our house and I can usually come up with a dish.
In other words, that is how this dish was created.

If you’re craving something sweet and basically guilt free because it’s filled with fruit,
try my Apple-Pear Crumble.
It’s sweet and tart – what more could you ask for?

the perfect crumble

First, get the crumble done. The quickest way to get the crumble done and over with, is to melt the butter, and then mix it with the other crumble ingredients. I’ve read about the cutting up the butter method but that just seems unnecessary.

cranberry reduction

It’s easier than it sounds because the ingredients are simple! A little sugar, a little orange juice, some water and a cornstarch slurry; that’s all it takes. The cranberry reduction can also be stored for a few days and used on pancakes, waffles, or ice cream!

that’s it!

See? I told you it was easy. Four steps:

  1. Make the crumble
  2. Mix the apples and pears
  3. Bake the apples, pears and crumble
  4. Make the reduction and drizzle over hot crumble
  5. Eat...and savor

Apple-Pear Crumble

Baked apples and pears topped with a buttery sweet crumble and topped with a sweet and tart cranberry sauce.
Prep Time15 mins
Cook Time30 mins
Course: Dessert
Keyword: apple crisp, apple pear crisp, cranberry sauce
Servings: 2 people
Author: apieceofressa


  • Two 4-inchX2-inch" ramekins


Apple-Pear Base

  • 2 Medium Granny Smith Apples, peeled, cored and chopped
  • 2 Bosc Pears, peeled, cored and chopped
  • 1/4 Cup Granulated Sugar
  • 1 tsp Ground Cinnamon
  • Pinch of Nutmeg
  • 4 Tbsp Flour plus more if it's too runny
  • 2 tsp Lemon


  • 1/4 Cup Light Brown Sugar
  • 1/3 Cup Oats
  • 4 Tbsp Butter, melted
  • Pinch of Salt
  • 3-4 Tbsp Flour

Cranberry Reduction

  • 1/2 Cup Frozen Cranberries
  • 3 Tbsp Granulated Sugar
  • 1/4 Cup + 2 Tbsp Water
  • 2 Tsp Lemon Juice
  • 2 Tsp Cornstarch


Apple-Pear Crumble

  • Preheat oven to 375°F
  • Mix apples, pears, sugar, cinnamon, nutmeg, flour and orange juice. Set aside.
  • Using your hands to make the crumbles, in a separate bowl mix together the brown sugar, oats, melted butter, salt and flour.
  • Lightly oil the ramekins. Place half of the apple-pear mix in each ramekin. Top with the crumble mix. Place ramekins on baking sheet and bake for 25-30 minutes.
  • Serve with cranberry sauce and/or ice cream.

The Cranberry Sauce

  • Whisk the water, orange juice and cornstarch together. Set aside.
  • In a small sauce pan over low heat, add the frozen cranberries and sugar and mix until the cranberries are well coated.
  • Add half of the liquid mixture to the pan and stir until it begins to thicken. Cranberries should have thawed by now.
  • Using a potato masher (or alternatively a food processor), break apart the cranberries until they are basically jam. Add more of the liquid mix to the pan and incorporate to thicken sauce.
  • Serve on top of crumble.
  • Store in a glass container for up to two days.


  • Do not over pack the crumble. You’re supposed to sprinkle it onto the apples and pears. Cooking compacted patches of crumble will turn out very hard and run the risk of burning.
  • If your cranberry sauce is too thick, add a tablespoon more of water until you get your desired consistency.
  • The cranberry sauce can be adjusted to your likening. If you want a thinner sauce, you could blend the cranberries and then strain it.

Prosciutto & Mozzarella Hasselback Potatoes

hasselback potatoes

Who doesn’t love potatoes? French fries, baked potatoes, mashed potatoes, boiled potatoes, I don’t care how they’re made: I’ll eat them. I love potatoes. Prosciutto & Mozzarella Hasselback Potatoes may be my new favorite way to have potatoes though. Slicing the potatoes make them easier to eat and every sliced pocket is filled with melted mozzarella and crisp prosciutto – a more elegant version of your regular loaded potato.

But no disrespect to the regular loaded potato. I love those too. In fact, they used to be my go-to late night snack.

I remember while in junior college, my friends and I would come back after a night out and be so hungry. We were broke so we didn’t have the luxury of just ordering food. GrubHub was not a thing back then, so our options were limited in our very rural town. For some reason though, I always had potatoes, bacon bits, and shredded cheese in my fridge. So I would slice the potatoes and throw them in aluminum foil and then top the potatoes with cheese and bacon bits. Once those were cooked, we would add ranch dressing and that was our late night snack.
So potatoes and I have always had a deep love, but these Prosciutto & Mozzarella Hasselback Potatoes seem like a more mature love.

hasselback potatoes

Prosciutto & Mozzarella Hasselback Potatoes

Crispy potatoes topped with mozzarella & prosciutto!
Prep Time10 mins
Cook Time1 hr 35 mins
Course: Main Course, Side Dish
Cuisine: American
Keyword: hasselback potatoes


  • A sharp knife
  • Chopsticks


  • 5 White Potatoes
  • 1/2 Cup Extra Virgin Olive Oil
  • 1/2 Tbsp Salt
  • 1/4 Tsp Ground Black Pepper
  • 4 Cloves Garlic, minced
  • 5 Oz. Prosciutto
  • 4 Oz. Mozzarella Cheese


  • Preheat oven to 350°F
  • Cut a small piece of the bottom of potato off, so that the potato does not roll. Place the potato between two chopsticks. The chopsticks will stop the knife, so that you do not slice a portion of the potato off. You want each potato to stay fully intact. Do this to each potato.
  • Begin to make thin cuts in each potato. Place the potatoes on a baking sheet.
  • Mix the olive oil, salt, pepper, and and garlic together. Brush each potato generously with mixture.
  • Place in oven for 30 minutes, then remove to coat again with olive oil mix. Place potatoes back in oven for 45 minutes.
  • Remove potatoes from oven and brush again with olive oil mixture. This time adding slices of prosciutto and mozzarella in between the slices of potato. Place back in oven for 20 minutes.
  • Remove from oven and sprinkle with parsley (optional), serve immediately!


  • To reheat potatoes, simply place in oven on 350 degrees F until they are hot
  • Refrigerate for 2-3 days

Mrs. Edna’s Classic Stuffing

Mrs. Edna is the original OG Thanksgiving Queen, surpassing my mother. How, you might ask, is this possible? It’s because Mrs. Edna is my grandmama! Mrs. Edna’s Classic Stuffing is a third generation recipe for stuffing and it’s the only way stuffing should be made. I still remember my first Thanksgiving away from my family and I had stuffing at a friends. It was so disappointing – I really thought everyone made stuffing how my family does it.

I have never tried a stuffing quite like this one. We don’t put dried fruit (big NO) in our stuffing and we don’t put the stuffing inside the turkey. My families stuffing is more like a pâté/cornbread mix. So if you don’t mind chicken liver and you like a little southern flare in your food, Mrs. Edna’s Classic Stuffing recipe could be your new favorite holiday recipe.

The Cornbread

Now this is not like my Classic Cornbread recipe – this recipe is specifically for stuffing. It is not supposed to rise a ton and it should not be sweet.

The Sausage

You can use whatever pork sausage you choose, BUT make sure you’re using ground pork sausage with no casein.

The Gizzards and Chicken Liver

Gizzards and chicken liver can be found at your local grocer (went to my butcher for the chicken liver and Walmart for the gizzards). Growing up, my grandma didn’t have much so our family utilized every bit of the chicken: from the livers, to the feet. THESE NEED TO BE CLEANED – TRIMMED AND WASHED. With gizzards, there will be a film on it that needs to be taken off and fat to be trimmed. The liver also needs the fatty parts removed. If you watch this video up to the 1 minute and 42 second mark, this is how I would clean the gizzards (this isn’t the clearest video but you can see which parts of the gizzards needs to be cut off).

The Time

This recipe takes some time! I recommend making the cornbread, cleaning the gizzards and livers and sauteing the ground pork sausage the day before, getting the hard parts out of the way.

Mrs. Edna’s Classic Stuffing

The best stuffing you will ever make.
Prep Time2 hrs 30 mins
Cook Time25 mins
Course: Side Dish
Cuisine: Southern
Keyword: Classic stuffing, Stuffing recipe
Servings: 8 People
Author: Laressa A.


  • Cast Iron Skillet



  • 2 Cups Finely Ground Cornmeal
  • 1 Cup All-Purpose Flour
  • 1 ½ Tbsp Organic Poultry Seasoning
  • 1 ½ Tbsp Ground Sage
  • 1 tsp Black Pepper
  • 1 tsp Salt
  • 2 Small Eggs
  • 2 Tbsp Vegetable Oil
  • 2 Cup Almond Milk, Unsweetened


  • 16 Oz. Ground Pork Sausage
  • 1 lb Chicken Livers, Cleaned
  • 1 lb Chicken Gizzards, Cleaned and Trimmed
  • 32 oz Chicken Broth
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 Tbsp Garlic Powder
  • 1 Tbsp Onion Powder
  • 1/2 Tbsp Ground Sage
  • 1 Medium Yellow or White Onion, Minced
  • 1 Cup Celery, Finely Chopped


For the Cornbread

  • Preheat oven to 370°F
  • Mix the cornmeal, flour, poultry seasoning, sage, salt and pepper together.
    In a separate bowl, whisk the eggs, then add in the vegetable oil and almond milk, stirring until mixed. Mix the dry with the wet until the batter is well combined without chunks.
  • Place in oiled cast iron skillet and bake for 20 minutes, or until you can poke it with a fork and the fork comes out clean.

For the Stuffing

  • In a skillet, thoroughly cook the sausage and then set aside.
  • After thoroughly cleaning the livers and gizzards (refer to video), add the chicken broth, gizzards, livers, salt, black pepper, garlic powder, onion powder and sage to a pot.
  • Place the pot on medium and cook for about 25 minutes. Once cooked, let the livers and gizzards cool for about 10 minutes.
  • Using a draining spoon, scoop the gizzards and livers out, making sure you are not scooping out the broth, and either manually chop them into little pieces of use a food processor to pulse 6-7 times. *

Combining all the Ingredients

  • Mix the stuffing and the cornbread together, adding the broth little by little. You want your stuffing to have moisture but you don't want it to be runny.
  • When all ingredients are well combined, place your stuffing into an oiled cast iron skillet.
  • Bake for about 25-30 minutes until the stuffing is browned on the top. Serve with gravy or by itself.
  • Refrigerate for up to 4 days or freeze!


*If using a food processor, do not let the gizzards and livers become like pâté: you want little crumbly pieces.