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Spiked Biscoff Cookie Icebox Cake (only 5 ingredients!)

Spiked Biscoff Cookie Icebox Cake



Recipe by: Willow Bird Baking
Yield: would easily feed 10 people

Icebox cakes are amazing, and spiked icebox cakes are amazinger. With 5 ingredients and 15 minutes of prep, you have a gorgeous, delicious dessert!

Ingredients:
4 cups heavy cream
1/4 cup goldschlager (or cinnamon liquor or liquor of your choice)
1/2 cup powdered sugar
2 packages Lotus Biscoff cookies
caramel sauce for topping (optional; I used store-bought but this is a great from-scratch recipe)

Directions:
Combine cold cream, goldschlager, and powdered sugar in a chilled mixing bowl and beat to stiff peaks. Taste it to be sure the alcohol/sweetness ratio works for your tastebuds. In a trifle dish, place a layer of Biscoff cookies along the bottom, breaking them to fit as needed. Dollop whipped cream on top and spread it over the cookies to form about 1/4 inch layer of cream. Continue layering cookies and cream until you’re out of cookies, finishing with a layer of cream. Cover the dish and let it chill overnight so the cookies are softened. Heat the caramel sauce and then let it cool a bit so it won’t melt the cream. Drizzle it over top of the trifle and serve.

Lobster Roll Salad (and salad tips!)

Lobster Roll Salad



Recipe by: Willow Bird Baking
Yield: 2 servings

Lobster rolls are buttery, tangy, bright, and fresh. This recipe continues those themes in salad form! The salad pictured above used only half as much lobster salad as the recipe below makes; I tweaked the amounts below because I thought it’d be nice to have more. Don’t do store-bought croutons, by the way. These croutons are insane and make all the difference in the salad. I’ll never buy those dry brick croutons ever again!

Ingredients:
1 head butter lettuce, washed and dried
1 tablespoon olive oil
1 teaspoon lemon juice
salt and pepper to taste

12 ounces cooked lobster meat, roughly chopped
4 teaspoons mayonnaise
1 teaspoon Greek yogurt
1/2 teaspoon fresh lime juice
dash of hot sauce (I use Frank’s Hot Sauce)
1 1/2 tablespoons finely chopped vidalia onions
2 teaspoons chopped green onions
2 heaping teaspoons chopped fresh parsley
salt and pepper to taste

1 1/2 – 2 kaiser rolls, chopped into 1-inch cubes
2 tablespoons butter, melted
2 cloves roasted garlic (or 1 clove fresh)

Directions:
Preheat the oven to 300 degrees F. Cover a baking sheet in aluminum foil. Melt the 2 tablespoons of butter and steep the garlic clove(s) in it for a couple of minutes before adding the bread cubes and tossing them to coat. Spread the cubes on a baking sheet (leave the cloves with them) and bake for 10 minutes. Toss the cubes and bake 5 minutes longer or until as crisp as you prefer. Remove and let them cool, discarding the garlic cloves (or saving them for another use).

Place the lemon juice in a large bowl and slowly whisk in the olive oil. Drop in the lettuce leaves and toss to coat. Season them with salt and pepper and set in the fridge to chill until used.

In a medium bowl, whisk together the mayonnaise, Greek yogurt, lime juice, and hot sauce. Stir in the onions, green onions, and parsley. Gently toss in the lobster meat so as not to break it up. Salt and pepper to taste.

Assemble the salad by placing the dressed lettuce on a platter, spreading around the croutons, and piling on the lobster salad. Serve immediately.

How to Make Perfect, Easy-to-Peel Boiled Eggs

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How to Make Perfect, Easy-to-Peel Boiled Eggs
 
Prep time
Cook time
Total time
 
Enjoy some fluffy, yellow boiled eggs that are quick to make and easy to peel!
Author:
Ingredients
  • eggs (I used about 4 in a small saucepan)
  • salt and pepper
Instructions
  1. Place eggs in a saucepan on a stove, with cold water enough to cover them. Turn the heat to high and bring the water to a boil. As soon as it boils, cover the pan and turn off the stove (leaving the pan where it is). Let the pan sit for 5 minutes before pouring off the hot water and transferring the eggs to a separate bowl to cool for 2 minutes. Run cold water over the eggs for a few seconds after they’ve cooled a bit and then drain it off. To peel, crack the egg on one side and then on the opposite side. Gently roll it back and forth to create a “web” of broken shell. Now you should be able to peel as easy as pie! The thin membrane just inside the shell will act like a little net, helping you peel away the shell easily. Salt and pepper and eat — or use in a recipe!

 

Rustic Pizza Stuffed Mushrooms

Rustic Pizza Stuffed Mushrooms



Recipe by: Willow Bird Baking
Yield: 2 servings

I wanted an umami-heavy pizza here, so along with the roasted mushroom “crust,” I added an anchovy filet. I also found that a few black olives and a smashed clove of roasted garlic did not go unappreciated. You should feel free to add whatever pizza toppings you enjoy — in fact, you’ll notice that I tucked a few leftover crumbles of Italian sausage into the mushroom cap in the foreground above, though those weren’t in the original recipe. The sky’s the limit!

Ingredients:
2 large portobello mushroom caps
2 tablespoons plus 2 teaspoons olive oil, divided
1/2 teaspoon kosher salt and few grinds pepper, divided
freshly grated Mozzarella cheese, to taste
4-6 slices pepperoni
a handful of sliced black olives*
2 cloves roasted garlic**, smashed
1 anchovy filet, chopped lightly with a fork
6 tablespoons pizza sauce of your choice***
crumbles of cooked Italian sausage (optional)
*I used some pitted black Cerignola olives marinated in olive oil and red chili flakes from my specialty grocer, but you can use any you like.
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide — you won’t believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there’s anything wrong with that!
***I just used a jarred brand I love.


Directions:
Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom cap with 1 tablespoon olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.

Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps and spoon a few tablespoons of pizza sauce into each one. Top with sliced olives, anchovy pieces, pepperoni, Italian sausage (if you’re using it), the smashed roasted garlic, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the cheese is melted and bubbly. Serve immediately.

Lasagna Stuffed Portobello Mushrooms

Lasagna Stuffed Portobello Mushrooms



Recipe by: Willow Bird Baking
Yield: 2 servings

Lasagna, stuffed into mushrooms. Simply fantastic.

Ingredients:
2 large portobello mushroom caps
3 tablespoons olive oil
kosher salt and freshly ground pepper
1/2 link hot Italian sausage
6 tablespoons tomato pasta sauce*
3/4 cup whole milk ricotta cheese
1/2 egg (lightly beat it, then discard half)
1 tablespoon fresh chopped basil
1/2 teaspoon fresh chopped rosemary
2 cloves roasted garlic**, smashed
freshly grated mozzarella and pecorino romano cheese, to taste
**I bought mine from the specialty grocer, but you can roast a head yourself using this guide — you won’t believe the sweet, mild flavor. You can use raw, but use less, because raw garlic is much hotter, spicier, and obnoxious. Not that there’s anything wrong with that!
*I just used a jarred brand I love.


Directions:
Preheat the oven to 425 degrees F. Clean the mushroom caps by brushing gently with a wet brush. Remove the stems from mushrooms and gently remove gills with a spoon. Brush each mushroom with a tablespoon of olive oil and sprinkle with a pinch of kosher salt and a grind of pepper. Roast for 15-20 minutes (depending on the size of the mushroom) or until they are nicely roasted but still holding their general shape.

While the mushrooms roast, heat 1 tablespoon of olive oil over medium-high heat in a medium skillet. Remove the casing of the Italian sausage with a sharp knife and cook the crumbles until browned. Place the sausage on a paper towel lined plate to drain.

Let the mushrooms cool until they can be handled. Drain any excess moisture from the caps. In a small bowl, mix the ricotta cheese, half a lightly beaten egg, basil, rosemary, 1/4 teaspoon of kosher salt, and a grind or two of pepper. Spoon 1-2 tablespoons of pasta sauce into each mushroom cap and top with a smashed garlic clove and a generous heap of the ricotta mixture. Press half of the Italian sausage into the ricotta mixture on each mushroom and top with another tablespoon or two of pasta sauce, a generous sprinkle of Mozzarella cheese, and another small grind of pepper. Place the mushrooms back into the oven until the ricotta mixture is set and the cheese is melted and bubbly, about 10 minutes. Serve immediately.

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