Pumpkin Rosemary Spoon Bread

Pumpkin Rosemary Spoon Bread is a twist on the upscale Southern side you never knew you needed on your Thanksgiving table! Rich with flavors of rosemary, pumpkin and cornmeal, Spoon Bread is like fluffy baked grits soufflé. I’ve made it a healthier side, using almond milk, a fraction of the butter and by adding a slightly tangy taste with yogurt. You’ll love it so much it’ll be a new holiday tradition! 

Pumpkin Rosemary Spoon Bread 2

This has been such an amazing weekend.

My dear friend of 25 years (I can’t believe I’m lucky enough to be able to say that), flew out to stay with me for the weekend. After showing her Memphis and then taking her to our neck of the woods in Mississippi, we basically just drank our weight in Starbucks and ate in every ethnic restaurant we could find, only breaking to patrol Home Goods and chat until my jaw was swollen shut. AHmazing. 

I was a prize emotional wreck (gold star for me), but I really needed her and she came at just the right time. Plus, she took many pairs of designer jeans off my hands that had been haunting me for the last few months from the back of my closet, taunting me with their smallness. If I’m ever blessed with that body again, she’ll send them back, but that’s not bloody likely, so I told her they’re hers to enjoy until I have a child that turns into a teenage girl who is asking her mom for “vintage” jeans from my youth. I guess that’s the only time I’ll need those back. 

Pumpkin Rosemary Spoon Bread 1

Pumpkin Rosemary Spoon Bread 2

Pumpkin Rosemary Spoon Bread 3

I also decided to make Spoon Bread! Rachel told me her parents love it, and we both said we’d never had it but I could point out at least 3 different magazines on my coffee table that had a recipe for it for Thanksgiving, so I knew I needed to make it. Here’s what I found (please excuse me if you happen to eat it all the time and its a staple at your holiday table): it’s basically baked soufflé meets grits. And some recipes have way more eggs and butter than others. Some are plain, some have sour cream or creme fraiche, and all of them sound like they’d be amazing to have on your plate with a hunk of turkey and gravy on top (perhaps replacing the mashed potatoes or rolls on your plate?). 

So, for my version, I decided to make it lower in butter and use almond milk instead of whole milk, but keep all of the amazing, silky rich flavors intact with pumpkin, yogurt and rosemary! I seriously couldn’t be more impressed with the results. It’s so fluffy and light, subtle and yet definitely has a presence on the plate, and the rosemary combined with the pumpkin is such a perfect holiday flavor combination. You get a slight tang at the end from the yogurt, but it’s nothing you can place your finger on. I think it’s perfect (and I ate it for dinner with sautéed shrimp on top too). 

This will add a new holiday dish to your table, or replace one of the tired old ones you never loved making anyways. 

Pumpkin Rosemary Spoon Bread
Pumpkin Rosemary Spoon Bread is a twist on the upscale Southern side you never knew you needed on your Thanksgiving table! Rich with flavors of rosemary, pumpkin and cornmeal, Spoon Bread is like fluffy baked grits soufflé. I've made it a healthier side, using almond milk, a fraction of the butter and by adding a slightly tangy taste with yogurt. You'll love it so much it'll be a new holiday tradition! (makes 6-8 servings)
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Ingredients
  1. 2 ½ cups unsweetened almond milk
  2. ¼ cup unsalted butter
  3. 1 tsp. sea salt
  4. 1/3 cup puree pumpkin (canned or fresh)
  5. 1 cup finely ground cornmeal
  6. ½ cup Greek or Icelandic style yogurt (I used a Pumpkin Spice Siggi’s)
  7. 3 eggs, separated
  8. 1 Tbs. fresh minced rosemary (can substitute ½ Tbs. dried minced rosemary)
Instructions
  1. Preheat your oven to 350 degrees F. Spray a large 9” loaf pan or 9” cake tin with nonstick spray.
  2. In a large pot on the stovetop, over medium low heat, combine the milk, butter, salt and pumpkin. Whisk until the butter is melted. Then, add the cornmeal and whisk until thick (1 min). Turn off the heat, whisk in the yogurt.
  3. In a small bowl, whisk together the egg yolks. Add a spoonful of the hot cornmeal mixture and whisk, then add another spoonful and whisk (you’re tempering here so you don’t scramble the yolks). Then slowly pour the yolks into the pot of cornmeal while whisking until completely mixed in.
  4. In a clean bowl, combine all of the egg whites. Whisk (or use an electric hand-mixer) until they hold soft peaks.
  5. Scoop some of the egg whites into the pot of cornmeal, and stir carefully to break it up. Then add the rest of the egg whites and fold in until just combined.
  6. Pour the mixture into your prepared baking pan. Bake for 40-50 minutes, until the top is golden and the sides are pulling away from the pan. Let sit on a cooling rack for 10 minutes to cool slightly then serve while still hot/warm! Enjoy!
Notes
  1. Keep spoon bread in the fridge, covered, for 4-7 days. Spoon bread is like savory-sweet grits, so serve it with your roasted holiday turkey or even some sautéed shrimp. Of course, with leftover cranberry sauce and turkey it’d make an amazing breakfast too.
Treats With a Twist http://www.treatswithatwist.com/wp/
My husband is watching Home Alone right now, by the way. Had to mention it! 

 

Earl Grey Sticky Rice Pudding

Earl Grey Sticky Rice Pudding is the best of both worlds: sticky rice and rice pudding! The unique, Autumnal flavor of Earl Grey combines with creamy coconut milk and sweet coconut sugar for a comforting dessert (or breakfast!). Pockets of white chocolate create a fun surprise too!  

Earl Grey Sticky Rice Pudding (treatswithatwist.com)

OMG OMG so SOOOOOO many things on my mind.

  1. Is it seriously almost Halloween?! This is nuts! Nuts I tell ya!
  2. I had a CRAZY dream last night! My teeth had fallen out! And it was one of those crazy realistic dreams where I couldn’t tell whether it was real or not…waking up was a relief! Um, no teeth?! What does that mean? Well, besides that I’m terrified of my dental appointment I have coming up in November. Oh wait, maybe that’s it.
  3. A friend of mine is going through a crazy, sudden change in her life. I think about her and her situation so often but don’t really know what to do for her because we live so far apart. I guess I just want her to know I’m mentally holding her hand. Le’ sigh. [PS YOU know who you are, if you’re reading this, I love you. And if I’m in your neighborhood within the next few months, I’m taking you for REAL ice cream.]
  4. I ran a 5K for real on Saturday! I swore off running awhile ago to think about my health, but getting back out there in a real way was so liberating! I felt so alive and like I was really pushing myself in a great way. Woohoo!

Annnnddddd….

Earl Grey Sticky Rice Pudding (treatswithatwist.com)

Earl Grey Sticky Rice Pudding (treatswithatwist.com)

Earl Grey Sticky Rice Pudding (treatswithatwist.com)

Earl Grey Sticky Rice Pudding (treatswithatwist.com)

I made this Earl Grey Sticky Rice Pudding and it totally blows me away! I have it in my fridge and I’m trying not to just sit on my kitchen floor and shovel the entire batch down my gob.

The flavor of Earl Grey tea is infused into short grain sweet rice (which is usually used to make Thai sticky rice), with coconut milk and a subtle hint of creamy vanilla white chocolate. Coconut sugar melts right in, providing just the right amount of sweetness and doesn’t distract you from the true flavor of this sticky, creamy porridge. Top off your bowl with some bright, seasonal fruit and you’re in total heaven. Oh, and it takes less than 20 minutes, start to finish!

This Earl Grey Sticky Rice Pudding would be an amazing dessert, but also makes a sweet snack or breakfast too. 

Earl Grey Sticky Rice Pudding
Earl Grey Sticky Rice Pudding is the best of both worlds: sticky rice and rice pudding! The unique, Autumnal flavor of Earl Grey combines with creamy coconut milk and sweet coconut sugar for a comforting dessert (or breakfast!). Pockets of white chocolate create a fun surprise too! (4-6 servings)
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Ingredients
  1. 1 cup short grain sweet rice*, rinsed well
  2. 1 cup water
  3. 1 can lite coconut milk (or full fat), divided
  4. 1 Earl Grey tea bag
  5. 3 Tbs. coconut sugar
  6. ¼ cup white chocolate chips
Instructions
  1. In a pan, combine the water and rice and bring to a boil. As soon as it starts boiling, turn it down to a low simmer and add 1 cup of the coconut milk and the contents of the tea bag (cut the bag open and empty it into the pan…if it’s not finely milled, you should quickly mill it in a blender or spice grinder). Stir, add the lid, and let simmer for 15 minutes.
  2. After 15 minutes, stir the rice and turn off the heat. It should be very thick and the liquid should be absorbed or almost totally absorbed. Add the rest of the can of coconut milk and the white chocolate and stir (but don’t stir until the white chocolate is completely melted, just give it a few good stirs to distribute it and create pockets of white chocolate).
  3. Serve it warm, topped with a sprinkle of coconut sugar and some fresh fruit. Add a splash of coconut milk if you like a thinner porridge. Also, this tastes amazing cold too and gets quite sticky, so try it that way too!
Notes
  1. *I found mine in an Asian/international foods market. It says “sweet rice” on the bag.
  2. Keep Earl Grey Sticky Rice Pudding in the fridge, in a sealed container, for up to 1 week. Eat hot or cold!
Treats With a Twist http://www.treatswithatwist.com/wp/

Double Marshmallow Krispie Treats

Double Marshmallow Krispie Treats are a softer, more delicious version than the original! You’ll never make Krispie Treats the same old way again. 

Double Marshmallow Krispie Treats (treatswithatwist.com)

This past weekend we a friend and his girlfriend visiting for the first time since we moved into our new house! Playing hostess was nerve-wracking yet so fun…

Except a small thing that keeps pinching at me…

Not to complain…

I made multiple meals. Our dishwasher is broken. I made a huge pot of green curry, and our friend said he had never had curry before earlier in the day. So needless to say I was really nervous, because curry is a take it or leave it food, but I knew that my method turns out darn-good results, so I knew I just had to go for it! Well, everyone ate all of it…but not a SINGLE word was said.

How terrible is that?! How much of a mess would you be?! I get not complimenting my scrambled eggs [though they are pretty darn fluffy and amazing if you ask me], though that bothered me too. But dinner went without a single compliment OR complaint too?

Maybe I’m a foodie and I think food is a bigger deal than it is…

Maybe I was raised by the Emily Post family crossed with the manners police family…

But that bothered me. And remember the dishwasher? Yes, I hand washed dishes for the whole weekend…without a single disingenuous offer to assist…

Call me crazy. Guess I’m nit-picking? Let’s just say that I guess I’m just so used to going to peoples’ houses, doing their dishes, gushing over their mad cooking skillz and then sending a thank you note when I get home. [invite me over!]

Ok, now that you hate me [and will probably never visit, though I promise I won’t be judging you after this learning experience]…

Double Marshmallow Krispie Treats (treatswithatwist.com)

I made Double Marshmallow Krispie Treats! [yes, for said weekend]

Covered in sprinkles!

Double Marshmallow Krispie Treats (treatswithatwist.com)

Double Marshmallow Krispie Treats (treatswithatwist.com)

These were totally inspired by Shelly, because after she posted these, I couldn’t get them out of my head. Then Amanda posted a picture of a fluffy marshmallow-packed Krispie treat too…HAD to do it!

These are super simple, so grab 2 bags of mallows and play along! I’m thinking of even making them to hand to parents of Trick-or-Treaters in my neighborhood. [Or will they just get thrown away because they’re not packaged and thus poisoned?] 

Double Marshmallow Krispie Treats
Double Marshmallow Krispie Treats are a softer, more delicious version than the original! You'll never make Krispie Treats the same old way again. (makes12-16)
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Ingredients
  1. 2 bags of mini marshmallows
  2. 6 cups krisp'd rice cereal (gluten free, you know the stuff)
  3. 4 Tbs. unsalted butter
  4. sprinkles (I used 1/2 a bottle...)
Instructions
  1. Spray a 9x13" dish with nonstick spray
  2. In a large (LARGE) pot on your stovetop, over medium heat, melt the butter. Add 1.5 bags of the marshmallows and stir until melted.
  3. Turn off the heat. Add the cereal and stir to combine, then add the last 1/2 bag of marshmallows and stir a few times to distribute them.
  4. Transfer it all to your prepared 9x13 dish. Spray your hands with nonstick spray and use them to pat down the Treats until level. Generously sprinkle the top with sprinkles. Wipe your hands off (so they're not greasy), and pat the sprinkles into the top of the Treats.
  5. Let set for 30 minutes. Cut, enjoy!
Notes
  1. These can also be made in the microwave.
  2. Krispie treats can be stored in an air-tight container on the counter for a week.
  3. (pictures may appear different than what you make because I added an extra cup of cereal, but to make them extra gooey just follow the recipe)
Treats With a Twist http://www.treatswithatwist.com/wp/
 Thank you for all of your entries into my cookbook giveaway

Eyeball Treats and Spiders Legs Fudge (gluten free Halloween treats with Chex)

Eyeball Treats and Spiders Legs Fudge, oh my! Never leave out another kiddo at Halloween with my delicious gluten free Halloween treat ideas, featuring Chex gluten free cereals! 

  Gluten Free Eyeball Treats and Spiders Legs Fudge (treatswithatwist.com)

I can’t believe its practically Halloween!

I never dress up, but I always come up with a hypothetical costume, “just in case”…like there may be a “you MUST wear a costume” emergency situation and I need to be prepared. Ridiculous. But I’m a giant child so it shouldn’t come as any surprise to you.

Anyways! Y’all know that I maintain a gluten-free household. I don’t have an allergy, but I have a sensitivity, which is most apparent when I’m working out intensely or going through a training regimen. So, although it may not seem like a big deal, any reaction at all bugs me and thus, we feel healthier and happier keeping our home gluten free.

Holidays seem to always be a different story though…you get together with family and friends, classic family recipes are made without updates or changes, piles and piles of candy and cookies and treats get dropped off for you or made in your kitchen…

Well, for all of those with sensitivities or allergies, this is a problem. So, this year, we’re kicking off the holidays, yes Halloween, with gluten free treats that make you popular and keep you included and guilt-free for not resorting to those classics that may not suit you (or your kids) so well anymore.

I’ve teamed up with Chex and their delicious gluten free cereals and have made some spooky spectacular gluten free treats! I made you some Eyeball Treats (how cute are these?!) and Spiders Legs Fudge (creepy crunchy little spiders legs are actually chocolate Chex! And they’re healthy too, made from dates and peanut butter!)!

Gluten Free Eyeball Treats and Spiders Legs Fudge (treatswithatwist.com)

Hop on over to their page and check out the recipe! Let me know when you try them, because I know you’ll love them! Plus, your kids (or those gluten-intolerant kiddos in your neighborhood) will love them and feel more than included in the festivities! 

Disclaimer: This post is sponsored by Chex cereals, but all of the recipes and opinions are my own. I appreciate your support on these sponsored posts that make Treats With a Twist possible! 

Brussels Slaw Salad with Maple Tahini Dressing

It’s about time to share a “real food” recipe, right? My  Brussels Slaw Salad with Maple Tahini Dressing is the perfect Fall salad, and with balanced bitter and sweet fall flavors from seasonal veggies and apples. Make it ahead of time and the flavors only get better with time in the fridge! 

Shaved Brussels Salad with Maple Tahini Dressing (treatswithatwist.com)  

You almost thought I never made real food, right? Totally had you tricked there.

I am really excited to share with you a beautiful, colorful Fall slaw salad! Shaved Brussels sprouts are combined with beautiful purple cabbage, apples and nuts and seeds. All of it is tossed in a creamy yet healthy maple tahini dressing! Apples give it a sweet, extra crunchy bite!

I’m sharing this recipe over on KitchenAid’s blog, Kitchenthusiast! Go check it out! 

It’s a super simple recipe! Just a few quick minutes with your KitchenAid food processor and you’re done! The dressing is quickly put together in a jar so you can shake it up then pour it all over your salad. 

This is one of those salads that only gets better after a few hours (or overnight!) in the fridge, so make it ahead of time, then make another batch of dressing to top it with before you serve it! You’re picnics or Fall dinners will never be the same. 

Did I mention it’s gluten-free and vegan?! Yup, it’s a crowd pleaser! 

Shaved Brussels Salad with Maple Tahini Dressing (treatswithatwist.com)

Disclaimer: This recipe is over on KitchenAid’s blog, Kitchenthusiast. I am a regular, compensated contributor to this blog. Although this is a compensated recipe, it is my own and thus my opinions are my own. Thank you for being supportive of the posts that allow Treats With a Twist to happen!