Name: mom's famous spiced pecans
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Yield: Makes 4 cups of spiced nuts
Ingredients: 1/2 cup sugar; 2 teaspoons cayenne pepper; 1 1/2 teaspoon salt; 2 teaspoon cumin; 1 teaspoon cinnamon; 4 cups pecan halves (you could also use walnuts); 2 cups canola or peanut oil (for frying)

Freezer Meals to Make Before Baby: How We Meal Prepped Before Baby

October 24, 2020 by Butter Loves Company

Everyone warns you that the first few weeks with a newborn are a whirlwind between feedings, diaper changes, and getting to know your little bundle’s needs and personality. You all know how much I love cooking, but I wanted to be realistic with myself and eliminate any pressure to get a meal together in those first weeks. I’m sure we will be doing plenty of takeout or quick meals to supplement, but I feel a little more prepared knowing we have a slew of fresh, home-cooked meals in the freezer ready to go when we feel drained!

For our meal prep, I wanted to focus on a good mix of lunches/dinners, breakfast and snacks since some days I’m sure we will be more tired in the morning or more in the evening so I wanted a balance. I prepped a mix of healthier meals, along with some hearty meals that I know will be soul-soothing (like mac and cheese or bolognese sauce).

Since the baby really could have arrived any day since I was 37 weeks, I did most of the meal prepping between 34–36 weeks. Here I am at almost 41 weeks pregnant and the baby is still cozy in my belly, but I’m glad I got a head start on this prep when I had a little more energy and mobility!

If you are expecting a new baby or know someone who is, here are a couple of tips for meal prepping before baby, along with the list of items I decided to prep.

Tips for Meal Prepping Before Baby

When I was researching what to prep ahead of having a baby there were some common tips for preparing and storage. I’ve added my own here as well!

Don’t forget to prep some for breakfast and lunch in addition to dinner.
Foods you can eat with one hand are almighty (e.g. the breakfast burritos on this list).
Clean out and/or use up the goods in your freezer before you start so you have plenty of room.
Freeze in smaller portions: Instead of putting all of the soup in one giant container, I froze the meals in smaller portions so we can just grab enough for a meal and keep alternating so we don’t get bored of something.
Label every meal with:
- Name of the dish
- Date you prepared it
- How you should reheat. (Don’t assume you will remember when the time comes to eat.)
  - For example, “Mac and Cheese, 9/30/20, Defrost overnight in the fridge and bake 350°F for 40–50 mins.”
Storage containers: Some freezers, like ours, don’t have the best seal, making things prone to freezer burn, so storage is key. Use what works best for you but the more you can seal the meals from air the better. I used our vacuum sealer, some quart containers, and some parchment dishes, as well as plastic wrap and zip top bags.

What We Meal-Prepped Before Baby

Lunches or Dinners

Bolognese Sauce: I love to make and freeze a hearty bolognese sauce any time of year, but especially during the winter. It freezes super well and makes for a hot gourmet meal on a cool day. All we will have to do is boil some pasta and toss with the sauce and we are in business for an easy post-baby meal. I’ll plan to thaw the frozen sauce overnight in the fridge when we want to use it. My favorite bolognese sauce is filled with slowly sauteed vegetables and a combination of ground pork and beef. I loosely go by this recipe by Marcella Hazan via Leites Culinaria.

Cauliflower Soup: Soups are a great freezer option especially when they are vegetable-based. They are healthy and warm and couldn’t be easier to heat up. I imagine we will love this cauliflower soup when we are tired and want something with nutritional value but without the effort. I used this Roasted Cauliflower Soup recipe from Cookie and Kate.

Tomato Basil Soup: I used Ina Garten’s recipe which I’ve made a number of times. This will be a nutritious option on its own for a cool day, or we may make grilled cheese sandwiches to dunk into it as well (depending on our exhaustion levels).

White Chicken Chili: I used this White Chicken Chili recipe from Cooking Classy because it seemed easy to put together and sounded like it would have a great flavor combination between the shredded chicken, green chilis, white beans and spices like cumin, paprika, and coriander.

Beef and Butternut Squash Stew: Having the baby in the fall season, I wanted to have something on hand that would feel very seasonal. I made this Beef and Butternut Squash Stew Recipe via Giada De Laurentiis and it was so good and unctuous. I decided to freeze the leftovers so we can enjoy it when baby is here (And light a fall candle to set the mood!).

Mac and Cheese: The ultimate comfort food. I loosely used this recipe because I love the combination of sharp cheddar and gruyere in mac and cheese. I feel like the panko breadcrumbs on top will help protect it a little from freezer burn. And who doesn’t love a good crispy topping?

Veggie Burgers: I wanted to try to keep some of the freezer meals packed with vegetables so when making these veggie burgers for dinner one night, I made some extra to freeze. They are filled with so many goodies: broccoli, carrot, mushroom, spinach, onion, black beans, a little brown rice and spices. We may eat them with or without a bun for an easy lunch or dinner. Heads up: there are a lot of steps for these veggie burgers from Inspired Taste so this isn’t a super quick one but they came out tasty with a nice texture!

Other items we have ready in the freezer:

Chicken Breasts and Thighs: if we order some fresh vegetables, we can create a really easy meal by searing up some chicken breasts or making shredded chicken thighs.
Chicken Sausage: Super fast to make for a lunch or dinner and serve with some fresh vegetables or salad.
Nuts: A great snack.
Edamame: Love to boil a pot of edamame pods to snack on with a little sea salt

Breakfast and Snacks

Lactation Cookies: This Lactation Cookie recipe from How Sweet Eats seemed like a popular choice among new Moms and seems like it would taste like an oatmeal chocolate chip cookie.

Pumpkin Muffins: Knowing that we will be up and down throughout the night, I imagine that we will have little energy to prepare breakfast. Muffins freeze well and defrost quickly for a one-hand treat. I used my recipe for pumpkin muffins and added some leftover crumble I had in the freezer for a crunch element.

Blueberry Buttermilk Scones: I love scones and surprisingly they freeze really well; I freeze them uncooked and bake straight from frozen, adding a minute or two to the baking time. It tends to work well since the layers of butter and dough need to be cold to create a flakey scone. I usually just use fresh blueberries but this time I also swirled in a little blueberry preserves for added flavor.

Breakfast Burritos: Greg made about a dozen breakfast burritos that we can grab and reheat in the convection oven. We didn’t use a recipe for these but just grab some flour tortillas and make whatever filling you want. We did bacon, shredded cheddar, and scrambled eggs with spinach. Just like at a take out burrito spot, we wrap them in foil to help protect from freezer burn and also so the burritos can steam in the packet when reheated.

Smoothie Packs: We didn’t use a formal recipe for these but each has some combination of bananas, strawberries, pineapples, blueberries, kale, and ginger. We freezed them in packs that will make two smoothies. We’ll just take the pack out of the freezer, pop it in the blender, top with almond milk, and blend!

Mom’s Famous Spiced Pecans: Okay, technically we didn’t prep these for at home post-baby, but to bring with us to the hospital instead. These are such a good snack and the perfect combination of sweet, salty, spicy, and crunchy. They do freeze really well if you make a big batch.

Desserts

Apple Pie: This seems to be a trend but leading up to the baby, whenever I baked something, I made a little extra to freeze. That was the case with this apple pie. I figured we won’t be mad at a fresh pie baking in the oven while we rest and enjoy baby snuggles on the couch!

Assorted Cookies: I didn’t necessarily prep these for post-baby, but my freezer is always stocked with various types of cookie dough. I freeze them in scoops and vacuum seal them so they stay fresh for months. Currently in there I have confetti cookies, molasses cookies, oatmeal raisin cookies, white chocolate macadamia cookies, nutella toffee cookies, and chocolate chip cookies ready for baking. These will come in handy for a last minute dessert craving. I’ll just preheat the oven before I (hopefully) put baby to sleep and then bake straight from frozen.

Pie Crust: I always keep some homemade pie crust in the freezer (often the NY Times base dough) so I made sure to re-stock pre-baby. Since this recipe doesn’t use any sugar, you can use the crust for both savory and sweet things. For example, you can use it for a veggie quiche, savory galette or a sweet pie.

Parents or expecting moms, I would love to hear what you meal prepped and found most helpful in the early days!

mom’s famous spiced pecans

October 11, 2020 by Butter Loves Company

These Spiced Pecans are a perfect combination of sweet, salted, spicy, and crunchy. They are a staple on our tables during the holidays. While our holiday celebrations may look a little different this year, we will 100% have these spiced nuts to snack on while we watch movies and snuggle up.

As for spices, cayenne pepper and cumin are doing most of the work here, but the nuts are made sweet with a sugary glaze and are contrasted by a bit of salt. My mom’s original recipe doesn’t call for cinnamon, but I like to add a bit to warm up the flavor a little. The pecans are first boiled and then fried, bringing out the nuttiness and creating a super crunchy texture.

These are extremely hard to stop snacking on once you start and throughout the years have become a comforting flavor around this house. They are great for a holiday appetizer, an on-the-go snack, or for an edible gift for friends, family, or neighbors.

These spiced nuts are easy to make but I highly encourage you to read through the full recipe twice before starting. It is extremely helpful to prepare your workstation before you start any of the boiling and frying. The first time I made these I was running around looking for bowls and things. Everything worked out fine but it is a much more seamless experience if you are prepped!

mom's famous spiced pecans

Prep Time: 15 minutes

Cook Time: 6 minutes

Total Time: 21 minutes

Category: Snacks

Servings: Makes 4 cups of spiced nuts

moms-spiced-pecans-2

Ingredients

1/2 cup sugar
2 teaspoons cayenne pepper
1 1/2 teaspoon salt
2 teaspoon cumin
1 teaspoon cinnamon
4 cups pecan halves (you could also use walnuts)
2 cups canola or peanut oil (for frying)

Instructions

Prepare your spice mixes: In a large mixing bowl, combine the sugar and cayenne pepper. Set aside. In another small bowl, combine the salt, cumin, and cinnamon. Set aside. Have a second large bowl nearby as well as a baking sheet or two lined with parchment for cooling.
In a pot, bring 6 cups of water to a boil, add the nuts and boil for 1 to 2 minutes then drain in a colander. Pour into your bowl with sugar and cayenne pepper and toss to coat.
In a heavy-bottomed pan heat oil to 350°F (should be about 1 to 2 inches deep). Add half the nuts and fry, stirring occasionally until lightly browned, 3 to 5 minutes (They can go from lightly browned to dark really quickly so keep your eye on them!). Remove from the pan and drain (my mom does this on newspaper, but I like to put some paper towels on the bottom of the cooled pan I boiled the nuts in and then set the colander on top of that and drain them in there). Then toss in a large bowl with half the salt and cumin mixture while nuts are STILL HOT! Toss occasionally to keep from sticking and then spread onto a baking sheet. Fry and season remaining nuts.

Notes

You can easily double or triple this recipe. And they freeze really well too.

https://www.butterlovescompany.com/2020/10/11/moms-famous-spiced-pecans/

butter loves company | jenna larsson

funfetti cookie dough truffles (no-bake)

May 19, 2020 by Butter Loves Company

This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

I think we can all use a little sprinkle in our life right now! Today we are making No-Bake Funfetti Cookie Dough Truffles. Yes, you read that right! Lots of colorful sprinkles, sweet edible funfetti cookie dough, and a smooth white chocolate coating come together in this easy treat.

These are perfect for anyone out there who likes to sneak a little cookie dough bite when they are baking cookies. I especially like sneaking funfetti cookie dough because of how sweet and vanilla-y it is and because I love the little sprinkle crunches.

Since we aren’t baking these, we are making edible cookie dough for the truffle centers. We do this by omitting the raw ingredients you’d find in regular cookie dough, namely egg, and using Eagle Brand Sweetened Condensed Milk to act as a sweetener and binder. Since regular all-purpose flour found in cookie dough is also raw, to be extra cautious, we are using almond flour which is just ground almonds and can be eaten without heating. You can also easily use all purpose flour if you just heat treat it first. To heat treat it, I microwave my flour for a minute, stirring every 15 seconds, to heat off any potential bacteria. Do what works best for you!

I grew up eating truffles that my mom made and she always coated them with a chocolate shell, so we are throwing it back to those days and doing the same here. Since these are funfetti on the inside, I stuck with that white chocolate flavor for the coating. You could also use milk or dark chocolate for the coating if you prefer. Use any sprinkles you have on hand to make them your own.

These truffles come together so quickly you could easily do it as a virtual video project with your loved ones and any kids in the family. I hope you enjoy these treats! If you make them, I would love to see how they turn out, be sure to tag me @butterlovescompany and @eaglebrandmilk so we can see!

Love, and be well.
Jenna

funfetti cookie dough truffles (no bake)

Prep Time: 20 minutes

Cook Time: 2 minutes

Total Time: 22 minutes

Category: Dessert

Servings: Makes 12–14 truffles

funfetti cookie dough truffles (no bake)

Ingredients

2 cups white chocolate chips, divided
2 tablespoons unsalted butter
1/4 cup Eagle Brand Sweetened Condensed Milk
1/4 cup almond flour or heat-treated all purpose flour
1/4 cup sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
1/4 teaspoon almond extract (optional)
1/3 cup sprinkles, plus more for sprinkling
2 tablespoons coconut oil or shortening

Instructions

In a medium microwave safe bowl, melt 1 cup white chocolate chips with the 2 tablespoons butter by microwaving at 30 second intervals, stirring after each. Mine takes 60 seconds total to melt.
With a spatula, add the sweetened condensed milk and flour to the white chocolate mixture, followed by the sugar, salt, extract(s), and sprinkles. Chill bowl with dough for 5–10 minutes while you prepare the coating.
Make the coating: In a small wide microwave safe bowl, melt the remaining 1 cup of white chocolate chips and the 2 tablespoons of coconut oil or shortening by microwaving at 30 second intervals, stirring after each. Mine takes 60 seconds total to melt. The glaze should be runny and smooth. If it is not, add a little more of the oil or shortening.
Cover a baking sheet with parchment paper. Using your chilled dough, scoop out heaping teaspoons of dough and roll into little balls to form the truffle. Using a fork, dip a truffle into the glaze to coat and scoop up, letting the extra glaze drip off before transferring to the prepared parchment. Sprinkle with extra sprinkles while the glaze is still wet. Repeat with the rest of the truffles and then allow the coating to solidify before eating. Store the truffles in an airtight container at room temperature for a couple of days or in the refrigerator for up to a week.

https://www.butterlovescompany.com/2020/05/19/funfetti-cookie-dough-truffles-no-bake/

butter loves company | jenna larsson

maple coconut cookies

May 4, 2020 by Butter Loves Company

This post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

The stay-at-home orders continue and so do the baking adventures—this time we’re having Maple Coconut Cookies! We’re so excited to now have our good news public—after months of secret-keeping we are thrilled to be able to share we’re having a baby boy! While it is a strange time to be pregnant and things have not been as I would have imagined (or any of us could have, for that matter), we are so grateful to be growing our family and to have another sweet mouth to feed in the coming months.

One of the things I am most excited to do when our little babe arrives is to bake together. I know it’ll be some time before his little hands can stir but it makes me smile so hard thinking about it! This Maple Coconut Cookie recipe is perfect for getting kids involved. They are easy to mix together—just 5 steps, no stand mixer required, no dough chilling—and they taste super comforting. They come out really thick and stay moist and chewy inside thanks to Eagle Brand Sweetened Condensed Milk, maple syrup, and sweetened shredded coconut (which also gives them some texture). I also drizzled them with a maple glaze because it really ups the maple flavor. If you happen to have maple or coconut extracts you could also add in a teeny bit to enhance the flavor even further.

You can customize the extra mix-ins to whatever you have on hand right now. We added pecans and white chocolate because I love the combination of pecan and maple, and the white chocolate sounded delicious for extra pops of sweetness. You could omit both or substitute in chocolate chips, sprinkles, dried cranberries, other nuts, whatever your heart desires!

These cookies remind me of a combination of breakfast cookies and maple candy. Something about the maple flavor makes me think of a plate of pancakes and the sweet glaze transports you to a Vermont ski lodge gift shop (For me, at least, that is where I used to buy maple candy! Ha!).

Love, and be well.
Jenna

maple coconut cookies

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

Category: Dessert

Servings: Makes 18-20 cookies

maple coconut cookies

Ingredients

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted and cooled slightly
1/2 cup light brown sugar
1/2 cup granulated sugar
1 large egg, plus 1 egg yolk, at room temperature
1/3 cup pure maple syrup, plus 2 tablespoons more for glaze
1/3 cup Eagle Brand Sweetened Condensed Milk
1 teaspoon pure vanilla extract
1 cup sweetened shredded coconut
1/2 cup chopped pecans (optional)
1/2 cup white chocolate chips (optional)
1 cup confectioners’ sugar, for glaze

Instructions

Preheat the oven to 350°F and line two cookie sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl or the bowl of an electric mixer, stir together the butter, both sugars, eggs, maple syrup, sweetened condensed milk, and vanilla extract until combined.
Add the flour mixture to the butter mixture along with the shredded coconut, pecans, and white chocolate chips (if using) and stir until the flour is incorporated. Scoop the dough into balls onto the prepared cookie sheets, leaving 3 inches between each scoop.
Bake the cookies until the edges are golden brown, about 12–14 minutes.
Glaze the cookies: Prepare the maple glaze by mixing the confectioners’ sugar and a tablespoon or two of maple syrup in a small bowl. Add just enough maple syrup so the confectioners’ sugar absorbs and the glaze drips slowly but smoothly off the tips of a fork. Drizzle over the slightly cooled cookies and allow the glaze to set before eating.

https://www.butterlovescompany.com/2020/05/04/maple-coconut-cookies/

butter loves company | jenna larsson

snickerdoodle blondies

April 2, 2020 by Butter Loves Company

This snickerdoodle blondies post has been sponsored by Eagle Brand Sweetened Condensed Milk. All thoughts and opinions are my own.

I think we can all agree the past month has been some combination of unusual, unexpected, anxiety-inducing, scary…the impact of COVID-19 has brought on many different feelings depending on our personal situations. While we adjust to social distancing and staying at home for a bit to help flatten the curve, and allow our amazing health care professionals to do their best jobs at keeping people safe and healthy, many are turning to baking to help cope with the anxieties, entertain the kids, and feed our families.

This Snickerdoodle Blondie recipe is easy to pull together using various pantry ingredients, including one of my favorites: Eagle Brand Sweetened Condensed Milk. The sweetened condensed milk helps the bars maintain a moist, chewy texture like you find in your favorite snickerdoodle cookies. There are two other components that give these blondies the signature snickerdoodle cookie flavor: cream of tartar and cinnamon. The acid of the cream of tartar gives the cookies a slight tangy taste and the cinnamon is where snickerdoodles get their warmth. We add a little cinnamon in the center of the blondies as well as across the top, so there is no mistake of their snickerdoodle-ness.

The recipe is perfect for getting kids involved, as the process is straight-forward, the measuring and mixing is a breeze, and sprinkling the cinnamon-sugar on the top of the dough is pretty fun if I do say so myself. I hope you enjoy the process of baking these Snickerdoodle Blondies with your families, as I know I will enjoy baking them with you too, virtually!

I love these Snickerdoodle Blondies because the edges have a tiny bit of cakiness and the middles are super fudgy. They are reminiscent of coffee cake flavors but are distinctly more “brownie” in texture. If you are feeling fancy and want to take the baking with kids activity to the next level, you could also frost these blondies and cover them in sprinkles!

Also, a random bonus: when these are baking they smell exactly like Disneyworld. I’m not sure why, but I know it is true. The kids might like that as well!

Love, and be well.
Jenna

snickerdoodle blondies

Prep Time: 20 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 10 minutes

Category: Dessert

Cuisine: Brownies and Bars

Servings: Makes 16-20 blondies, depending how small you cut them!

snickerdoodle blondies

Ingredients

Filling/Topping:

3 tablespoons granulated sugar
1 tablespoon light brown sugar
1 1/2 teaspoons ground cinnamon

Dough:

1 cup unsalted butter melted and cooled
1 1/2 cups granulated sugar
1/2 cup light brown sugar
1/3 cup Eagle Brand Sweetened Condensed Milk
2 large eggs
1 tablespoon vanilla
3 cups flour
1 teaspoon baking powder
1 teaspoon cream of tartar
1/2 teaspoon salt

Instructions

Preheat your oven to 350°F. Grease and flour a 9×9 inch square cake pan or line the pan with parchment paper. Set aside.
In a small bowl, prepare the filling and topping by mixing together the granulated sugar, light brown sugar, and ground cinnamon. Set aside.
In a large bowl or the bowl of an electric mixer fitted with the paddle attachment, combine the butter, granulated sugar, and brown sugar. Add the Eagle Brand Sweetened Condensed Milk, eggs, and vanilla and slow mix until combined, and then increase speed for a minute to beat until smooth.
In a separate medium bowl, whisk together the flour, baking powder, cream of tartar, and salt. With your mixer on low speed, gradually add this flour mixture to the butter mixture until just incorporated. Scrape half of the dough into the prepared pan and spread with a spatula to create an even layer. Sprinkle half of the cinnamon-sugar mixture across the dough. Scrape the rest of the dough on top of the cinnamon-sugar and spread to cover, making sure to get the dough into the corners. Sprinkle the top with remaining cinnamon-sugar.
Bake until edges are golden and the center no longer wiggles when you gently shake the pan, about 50 to 55 minutes. Allow to cool before slicing.

https://www.butterlovescompany.com/2020/04/02/snickerdoodle-blondies/

butter loves company | jenna larsson

eggnog sandwich cookies

December 17, 2019 by Butter Loves Company

This post was sponsored by Eagle Brand®. All thoughts and opinions are my own.

Twinkly lights, balsam candles, eggnog, cookies… it’s holiday time, friends! This is also my absolute favorite baking time of year since it is even extra cookie-focused.

One of Greg’s favorite parts of the holidays is eggnog with a little nutmeg on it, so as I was pondering what cookies to make for the cookie boxes I give out, I figured it would be great to incorporate that winter-y classic flavor.

To achieve the creamy, sweet notes you find in eggnog, I turned to Eagle Brand® Sweetened Condensed Milk. It’s made only with milk and sugar and adds wonderful flavor to both the cookie dough and the filling here. Its smooth texture and thickness gives the cookies just enough moisture without making the dough too wet.

Eggnog also has an eggy richness so we’ll use both a whole egg and an extra yolk. For warming spices, turn to cinnamon, nutmeg, and ginger and don’t be shy with them!

I decided that these cookies would be best with some filling to really accentuate the creaminess you get with a glass of eggnog. You could of course just make the cookies as-is and they will still taste delicious. I like to scoop them smaller than my typical cookie since they will be sandwiched together.

These Eggnog Sandwich Cookies will be perfect for your cookie swaps, dessert tables, or secret Santas (Who wouldn’t appreciate an edible gift?).

Xo,

Jenna

eggnog sandwich cookies

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: Makes about 18 sandwich cookies

Ingredients

For the cookies:

2 1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/2 teaspoon salt
3/4 cups (1 1/2 sticks) unsalted butter, room temperature
1 cup sugar, plus more for rolling if you would like
1 large egg
1 large egg yolk
1 tsp vanilla extract
1/3 cup Eagle Brand® Sweetened Condensed Milk

For the filling:

3/4 cup unsalted butter at room temperature
3 tablespoons Eagle Brand® Sweetened Condensed Milk
1 teaspoon vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon nutmeg
3 tablespoons eggnog (or whole milk)
3 cups confectioners sugar

Instructions

Preheat the oven to 350°F. Line two cookie trays with parchment and set aside.
In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is smooth. Add the sugar and cream until light and fluffy. Add the egg, egg yolk, vanilla extract, and Eagle Brand® Sweetened Condensed Milk, and beat on medium-high until fully incorporated.
With the mixer on low, gradually pour the flour mixture into the butter mixture and beat until incorporated. With a spoon or small cookie scoop, scoop the dough into 1-teaspoon-sized balls, roll in granulated sugar (optional), and place on the prepared baking sheets about 3 inches apart. Bake until edges are golden, about 12–14 minutes. Remove from the oven and let cool on the trays for a couple minutes before transferring to a rack to cool completely.
Meanwhile, prepare the filling. In a medium bowl using a hand mixer (or in your stand mixer with the whisk attachment), beat together the butter, condensed milk, vanilla, cinnamon, ginger, nutmeg, and eggnog until combined. Begin adding sugar, slowly, and continue adding and whisking until all the sugar has been added and the buttercream reaches smooth peaks.
When the cookies are no longer warm, pipe or spread some of your filling onto the insides of half of the cookies. Top with another cookie to create a sandwich and enjoy!

https://www.butterlovescompany.com/2019/12/17/eggnog-sandwich-cookies/

butter loves company | jenna larsson

For another wonderful recipe using Eagle Brand® Sweetened Condensed Milk, see my Pumpking Thanksgiving Trifle.

braised short rib pasta sauce (short rib ragu)

October 3, 2019 by Butter Loves Company

This braised short rib pasta sauce is made with hearty fresh veggies and rich red wine. The ribs are slow-cooked until they fall off the bone. The cooking liquid is strained to create a deeply decadent and silky sauce. Toss it with some pasta (homemade, if you have it) and hunker down on the couch.

By popular demand, I’m sharing one of my favorite meals I’ve made in a while: braised short rib pasta sauce. Save this for heartwarming, soul-satisfying weekend cooking throughout the Fall and Winter months. Meaty and rich short ribs cook down in a flavor-packed combination of veggies and red wine. The veggies and wine (along with some parsley) will be the base of the sauce, and we’ll strain it so there is no need to be meticulous with chopping.

After hours in the oven, the short rib meat is fall-off-the-bone fork tender and the braising liquid has reduced to concentrate the flavors even further. We’ll remove the meat from the pot and then strain the liquid into a separate pot where you’ll finish the dish. The strained liquid is your silky, meaty, tomato-y sauce. Into that goes all of our short rib meat, deboned and shredded.

Finally, toss all of that goodness with some al dente pasta and you have a short rib ragu that will feel like a hug. Do not skip grated Parmesan to finish it off! So luxurious. I can’t wait to make this short rib pasta for the rest of the winter.

Braising Short Ribs for Pasta

You can find short ribs at the grocery store more often during the Winter months. They may have boneless or bone-in. Bone-in is preferred for this as it helps generate a thicker sauce and keeps the meat together-ish while it is cooking in the oven. It is important to brown the short ribs first as it helps to seal in the fat.

If you make this recipe, please let me know by sharing on Instagram and tagging me @butterlovescompany! I would love to see what you think, and drool over it!

Xo,
Jenna

If you’re looking for other good winter meals, might I suggest:

Rigatoni with Sausage and Fennel

Baked Pasta with Broccoli Rabe and Sweet Potato

braised short rib pasta sauce pappardelle

braised short rib pasta sauce (short rib ragu)

Prep Time: 20 minutes

Cook Time: 3 hours

Total Time: 3 hours, 20 minutes

Servings: makes about 6 servings

braised short rib pasta sauce pappardelle

Ingredients

4 pounds bone-in English Style short ribs
4 cloves garlic, minced
1 pound carrots, peeled and diced
1 large yellow onion, chopped
1 6-ounce can tomato paste
1 28-ounce can of peeled whole tomatoes
1 1/2 cups dry red wine (about a half a bottle, eyeball it)
1/3 cup fresh parsley, roughly chopped
Parmesan cheese
1 pound pasta of your choice (pappardelle or rigatoni are great choices here)
Canola Oil or other neutral oil
Salt + Pepper

Instructions

Preheat the oven to 350°F. Bring meat to room temperature and then generously coat with salt and pepper. In a large dutch oven, heat a thin layer of canola oil on medium-high heat. Sear the ribs on each side to brown. It may take about 10 minutes to get them browned on all sides and ends—they will cook fully in the oven so won’t be cooked through at this stage. Remove to a plate, keeping the juices and browned bits in the pan.
Into the Dutch oven with the beef fat, add the garlic, carrots, and onions and cook until softened. While those cook, crush the canned tomatoes with your hand and then add to the mixture along with the tomato paste and parsley. Stir together and cook until the tomato paste starts to caramelize, about 5 minutes.
Add the wine and scrape the bottom of the pan to get any browned bits of flavor off. Nestle the reserved short ribs back into the mixture (with the bone side up), and all the pan sauce back into the pot. Add about a 1/2 cup water or beef stock to help with the braising. Cover and transfer to the preheated over for 2½ to 3 hours or until the meat is incredibly tender and fragrant.
Remove from the oven. Remove the ribs with their meat to a plate. Strain the juices from the Dutch oven into a pot, pressing on the solids to get out any of the concentrated juices from the onions, tomatoes, and carrots.
Shred the ribs with a fork and dump them into the pot of braising liquid. Add salt and pepper to taste.
Meanwhile, bring a large pot of salted water to a boil to make the pasta. Cook your pasta to al dente and then remove from the pot directly into the other pot with the braising liquid and ribs. Toss to coat with the sauce and meat. Enjoy with a generous grating of Parmesan!

Notes

Adapted from Bon Appetit.

https://www.butterlovescompany.com/2019/10/03/braised-short-rib-pasta-sauce-short-rib-ragu/

butter loves company | jenna larsson

pecan tart with maple cheesecake filling

September 25, 2019 by Butter Loves Company

This post has been sponsored by Fisher. All thoughts and opinions are my own.

You all may want to sit down. Because this recipe is SO good. I need you all to hunker into your seats, grab a fork, and dig into this Pecan Tart with Maple Cheesecake Filling. Here is the low-down:

Nutty, crisp, and buttery crust
Sweet, creamy, and tangy filling
Smooth, airy whipped cream
Caramelized candied pecans

I love baking with nuts any time of year but from fall through the new year, pecans—like Fisher® Chef’s Naturals® Recipe Pecans—take center stage. Fisher is the #1 selling recipe nut brand and super convenient for bakers. You can find them at ACME in the baking aisle (or check out ACME’s mobile app).

Save today at your local ACME! There is a Stock Up Sale going on at your local ACME, running 10/2-10/15.

You can also shop Fisher Nuts – Stock Up Sale and save at any of the Albertsons Companies Family of Stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Vons, Randalls, Tom Thumb, Shaw’s, Star Market, and Carrs/Safeway.

Whether in a pecan pie, pecan sticky buns, spiced nuts, or now, this pecan tart, pecans are seriously a star of the season. This recipe uses Fisher pecans as the base of the tart crust and for the sweet and crunchy candied pecan topping. They’re so versatile and really balance the cool creaminess of the autumn-inspired maple cheesecake swoops.

Fisher has been a family-run business since 1922, founded by father and son immigrants, and now, the 4th generation of the family continues to run the company. They have American Heart Association (AHA) certified walnuts, pecans, and almonds, which are gluten free, vegan, non-GMO verified, and preservative-free. This Pecan Tart with Maple Cheesecake Filling can also be made gluten free very easily (it is basically gluten free as-is but just double check your ingredient labels if you want to confirm your version is GF).

The tart is surprisingly easy to make, as the tart crust comes together in a food processor, the cheesecake is no-bake and can just be spread into the cooled tart shell, and the candied pecans can easily be made ahead. It is actually best when you make the crust and filling ahead so it has ample time to set in the refrigerator. You can make your own whipped cream or use a prepared option.

This would be perfect for fall gatherings like game day, Friendsgiving or Thanksgiving, or for a nice Sunday dinner.

Check out a Free 3 Months of Online Cooking Classes via Smart Kitchens with Purchase of 2 Fisher Nuts (in a single transaction).

Xo,

Jenna

pecan tart with maple cheesecake filling

Prep Time: 6 hours

Cook Time: 1 hour

Total Time: 7 hours

Servings: Makes one-fluted 9-inch tart

maple cheesecake with pecan crust

Ingredients

For the candied pecans (topping):

1/4 cup granulated sugar
1/4 cup light brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
8 ounces (about 2 cups) unsalted Fisher® Chef’s Naturals® Recipe Pecans halves
1 egg white
1/2 teaspoon vanilla extract
1 teaspoon water

For the crust:

2 1/2 cups Fisher® Chef’s Naturals® Recipe Pecans
1/2 teaspoon ground cinnamon
1/4 cup granulated sugar
1/4 cup light brown sugar
4 tablespoons unsalted butter, melted

For the filling:

2/3 cup heavy cream or heavy whipping cream
two 8-ounce blocks (452 grams) full-fat cream cheese, room temperature
1/4 cup granulated sugar
1/3 cup pure maple syrup
2 tablespoons cup sour cream, room temperature
1 teaspoon pure vanilla extract
1 teaspoon pure maple extract (optional, for added maple oomph)

Instructions

Prepare the candied pecans: Preheat oven to 300ºF, line a rimmed baking sheet with parchment paper, and set aside. In a medium bowl, add both sugars, cinnamon, and salt. Whisk until combined. In a large bowl, whisk the egg white, vanilla, and water together until frothy. Add the pecans and gently toss until the pecans are well coated. Add the sugar and cinnamon mixture, and toss until pecans are covered. Spread the pecans out in a single layer on prepared baking sheet. Bake for about 40–45 minutes, stirring every 15 minutes. The sugar mixture will harden on the pecans.
Prepare the crust: In the bowl of a food processor, grind the pecans until they are very fine. Transfer to a medium bowl, and stir in the cinnamon, granulated sugar, light brown sugar, and butter until the mixture is well moistened and sticks together when pinched. Press the pecan mixture into the bottom and sides of a 9-inch fluted tart pan. Transfer to the refrigerator to chill for about 30 to 45 minutes (or freezer for about 15).
Center a rack in the middle of the oven and preheat to 350° F. Bake pecan crust for 15-20 minutes or until lightly browned and very fragrant. Remove from the oven and allow to cool completely. Place in the freezer while you prepare the filling.
Prepare the filling: In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), whip the cold heavy cream on medium-high speed until stiff peaks form—about 4-5 minutes. Set aside (if using your stand mixer, scrape the whipped cream into a small bowl so you can use the mixer again for the rest of the filling. No need to clean it between).
In the bowl of a stand mixer with the whisk attachment (or using a hand mixer), beat the cream cheese, granulated sugar, and maple syrup together on medium speed until smooth and creamy, scraping the sides and bottom of the bowl periodically to combine. Add the sour cream, vanilla extract, and maple extract (if using), and beat on medium-high speed until super smooth and combined (no lumps should remain). Using a rubber spatula, fold your whipped cream into the cheesecake filling until combined. Do not overmix as the whipped cream will start to deflate.
Assemble: Remove crust from the freezer and spread filling into crust. Use an offset spatula to smooth down the top. Cover with plastic wrap or foil, and refrigerate for at least 6-8 hours or overnight until it sets. Gently remove the tart from the pan onto a serving platter. Top with whipped cream and candied pecans. Serve!

Notes

To make this gluten free, just cross check the ingredient labels you choose to ensure there are no hidden ingredients.

You can store leftover cheesecake covered in the refrigerator for 4-5 days.

Filling recipe adapted from Sally’s Baking Addiction.

https://www.butterlovescompany.com/2019/09/25/pecan-tart-with-maple-cheesecake-filling/

butter loves company | jenna larsson

Save today at your local ACME!

5 of my favorite fall traditions

September 23, 2019 by Butter Loves Company

This post has been sponsored by Brach’s. All thoughts and opinions are my own.

Fall is here! That means so many things in this household: our first wedding anniversary, lots of birthdays, cooking season, and all of the autumn holiday activities. Growing up with a birthday in October meant lots of Halloween and harvest-themed party activities and decorations. And those, of course, include Brach’s Candy Corn, which is so iconic for this time of year. I love bringing these traditions to life, even as an adult (and hopefully will pass these down to our future kids).

Here are 5 fall traditions that are part of my routine:

Decorating the House – Something about decorating our apartment with fall-themed accents makes me feel like a little kid. Target has especially super cute decor right now. I grabbed a delicious apple cider scented candle; a few felt pumpkins; little trick-or-treat bags; Brach’s Candy Corn, Pumpkins, and Harvest Mix varieties; and an adorable orange throw blanket. I love leaving a bowl of candy corn out throughout the season. The orange and yellow colors shout, “It’s fall!” Everyone who comes over immediately grabs a handful and shares a memory about eating the candies throughout their life.
Apple Picking – Ever since I was little, my parents would take me apple picking around my birthday. We’d climb the trees to pick the best looking apples, nibble on cider doughnuts, and then go home and bake an apple pie together. For my birthday, I remember many parties where we even bobbed for apples. The cool air makes me so excited to find a place to apple pick around New York City.
Halloween-themed food – My mom used to make us twists on classic foods for Halloween dinner, like spaghetti she dyed with food coloring to look like worms or sandwiches cut into ghosts and witches. My brothers and I used to LOVE seeing what she came up with.
Scary Movies – Throughout October, Greg and I watch a different classic scary movie a couple of nights a week. I can’t wait to hide under my new Target throw blanket when it gets too scary!
Fall-Themed Arts and Crafts – I love any excuse to do arts and crafts, and the fall season is a good enough reason as any. We’ll definitely be decorating harvest-shaped cookies with different frosting and Brach’s Candy Corn and Pumpkins. So classic!

Who else is excited for fall? I’d love to hear your favorite fall traditions or if you do any like mine! Head to Target for lots of goodies, and grab your Brach’s in the Halloween candy section. From 10/6 to 10/26, candy corn is buy two get one 50% off!

Xo,
Jenna

tropical pineapple coconut scones

September 18, 2019 by Butter Loves Company

This post has been sponsored by DOLE®. All thoughts and opinions are my own.

Scones are one of my favorite quick breakfast baked goods. Their tender centers and crispy, buttery edges are a perfectly satisfying combination. These Tropical Pineapple Coconut Scones are made a little healthier, and a little more delicious, by using wheat flour and DOLE® Fridge Pack Pineapple Chunks.

The combination of pineapple and coconut in the scones will transport you to the tropics, even if you are rushing out the door for work. You’ll love how simple they are to make; you don’t even need a stand or hand mixer—just a big bowl and your own hands. If you gather the ingredients together, you can be eating the scones in less than 30 minutes. Hello, tropical scone paradise!

Using the Pineapple Chunks is a great way to incorporate fruit servings into your breakfast. We’ll use about half of one DOLE Fridge Pack (each has 3.5 servings of fruit), and then you can just pop the cover back on for easy fridge storage. (Snack on them later or try adding them to another recipe!) They are naturally gluten-free, rich in Vitamin C, non-GMO, and the packaging is BPA-Free.

Because the Pineapple Chunks are in 100% pineapple juice, you can actually make a quick pineapple glaze for the scones using the juice and a little confectioners sugar. This is optional for these scones but adds even more tropical flair.

The new DOLE Fridge packs are available in 4 varieties, and you can find them near the Canned Fruit at your local grocery store:

I found myself daydreaming about laying on a beach chair on a faraway island when I was eating these. It is a welcome way to start the day if you ask me. I can’t wait to see how yours turn out!

Xo,
Jenna

tropical pineapple coconut scones

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Servings: Makes 8 scones

pineapple-coconut-scones-feature

Ingredients

3 cups whole wheat flour (or 1 1/2 cup whole wheat, 1 1/2 cup all purpose)
1 cup shredded coconut
1/3 cup sugar, plus a tablespoon for sprinkling before baking
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) unsalted butter, cut into 1/2 inch pieces
1 cup DOLE® Fridge Pack Pineapple Chunks, roughly chopped
1 cup cold buttermilk
1 tablespoon milk, for brushing
Glaze (optional):
2 tablespoons juice from Dole® Fridge Pack Pineapple Chunks
1 cup confectioners’ sugar

Instructions

Preheat oven to 400°F and line a baking sheet with parchment paper; set aside.
In a large bowl, whisk together the flour, coconut, sugar, baking powder, baking soda, and salt. Add the chilled diced butter and mix with your fingertips to a coarse meal. Stir in the pineapple to distribute. Slowly pour in the buttermilk, a little at a time, and mix just until it just combines and the mixture starts to come together as a dough (you may not need all the buttermilk). Transfer dough to a floured board, gently knead a couple of times, and then pat into a 7-inch circle. Cut into 8 wedges and place slightly separated on a greased baking sheet. Brush the tops with milk, sprinkle with a little extra sugar, and bake for 18–20 minutes or until lightly browned.
If glazing, combine the pineapple juice and the confectioners’ sugar in a small bowl until it is thick enough to drizzle across the scones. Drizzle generously and serve.

https://www.butterlovescompany.com/2019/09/18/pineapple-scones/

butter loves company | jenna larsson

For more recipe ideas, check out Dolesunshine.com!