Easiest Hard Boiled Eggs EVER (Instant Pot)


  • 12 large eggs
  • 1 cup water
  • ice


  • Place trivet at the bottom of the inner Instant Pot pan.
  • Place eggs on top of trivet, stacking evenly if necessary.
  • Add one cup of water to the pan. Close the lid and set Instant Pot for 5 minutes at HIGH pressure.
  • Allow pot to release the pressure naturally for 5 minutes, then very carefully quick release any remaining steam.
  • Scoop eggs out of pot and place in an ice bath for 5 minutes.
  • Remove from the ice bath and peel or store in the refrigerator until ready to use.
Posted in Appetizers, Breakfast, Instant Pot | Leave a comment

NO Yeast NO Boiling But Delicious Bagels

This dough was SUPER EASY to work with!


  • 1 cup (5 oz) unbleached all purpose flour
  • 2 teaspoons baking powder (make sure it’s not expired or it won’t rise)
  • 3/4 teaspoon kosher salt
  • 1 cup nonfat Greek yogurt (not regular yogurt, it will be too sticky)
  • 1 egg white, beaten (whole egg works fine too)
  • (optional toppings: everything bagel seasoning, sesame seeds, poppy seeds, dried garlic flakes, dried onion flakes)**


  1. Preheat oven to 375F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  2. In a medium bowl combine the flour, baking powder and salt and whisk well. Add the yogurt and mix with a fork or spatula until well combined, it will look like small crumbles.
  3. Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away).
  4. Divide into 4 equal balls. Roll each ball into 3/4-inch thick ropes and join the ends to form bagels. (or you can make a ball and poke a hole in the center then stretch it slightly)
  5. Top with egg wash and sprinkle both sides with seasoning of your choice. Bake on the top rack of the oven for 25 minutes. Let cool at least 10 minutes before cutting.


Posted in Breakfast, Cakes and Breads | Leave a comment

Egg Roll Soup

Thanks to Gimme Some Oven for this delicious soup!


  • 1 pound ground pork
  • 2 tablespoons olive oil
  • 1 medium white onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 3 cloves garlic, minced
  • 1 small green cabbage, chopped into bite-sized pieces
  • 6-8 cups chicken or vegetable stock
  • 2 teaspoons ground ginger
  • 1 teaspoon toasted sesame oil


  • Add ground pork to a dutch oven and cook over medium-heat for 5-6 minutes, stirring and flipping occasionally, until the pork is lightly browned.  Use a slotted spoon to transfer the pork to a separate plate, and set aside.
  • Add the olive oil and onion, and stir to combine.  Sauté for 5 minutes, stirring occasionally.  Add the carrots and garlic, and sauté for 2 more minutes, stirring occasionally.  Add the cabbage, stock, ginger, and cooked pork, and stir to combine.
  • Continue cooking until the soup reaches a simmer.  Then reduce heat to medium-low, cover, and simmer for 15 minutes, or until the carrots and cabbage are nice and tender.  Stir in the sesame oil until combined.  Then taste and season the soup with a few generous pinches of salt and black pepper as needed.
  • Serve warm, garnished with your desired toppings.  Or refrigerate in sealed containers for up to 3 days, or freeze for up to 3 months.


Posted in Soups and Stews | Leave a comment

Eggnog Sugar Cookies


  • 3 sticks (1 1/2 cups) unsalted butter softened
  • 1 1/4 cups granulated sugar
  • 1 vanilla bean seeds removed (optional)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 egg at room temperature
  • 1/3 cup high quality eggnog
  • 4 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt


  • 4 cups powdered sugar
  • 2 tablespoons meringue powder
  • 6-8 tablespoons water
  • 1 vanilla bean seeds removed
  • 1/4 teaspoon nutmeg


  • To make the cookies, cream the butter, sugar, vanilla bean seeds, vanilla extract and almond extract in a large bowl or bowl of a stand mixer until light and fluffy, about a full 3-5 minutes.
  • Add the egg and eggnog and mix until evenly combined. Add half the flour, baking soda and salt, beating until combined. Then add the remaining flour and beat until the dough forms a ball.
  • Generously flour your work surface. Divide the dough in half and flatten each half into a disk.
  • Roll out the dough to 1/4 inch thickness. Make sure you are using enough flour or your dough will stick. You can also roll the dough out between two piece of wax paper. Cut out the cookies into your desired shapes. Carefully transfer the cookies to a parchment line baking sheet. Cover the baking sheet and place the baking sheet in the freezer, freeze until very firm, about 25 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.
  • Preheat oven to 350 degrees.
  • Bake the cookies on the middle rack of the oven for 12-15 minutes or until just lightly golden brown. Do not over bake. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.
  • To make the icing, combine the sugar and meringue powder in the bowl of an electric mixer fitted with the paddle attachment. Mixing on low speed, add 6 tablespoons water. Mix until icing holds a ribbonlike trail on the surface of the mixture for 5 seconds when you raise the paddle. Add the vanilla bean seeds and nutmeg, mix until just combined.
  • Frost the cooled cookies and decorate as desired. I like to keep things simple and use holiday sprinkles to decorate most of my cookies. You can also use food coloring and color the frosting red, green or whatever colors you like. To pipe the icing onto the cookies, add the icing to a gallon size ziploc bag (or a piping bag), then snip of a small portion of the corner off.


Posted in Cookies, Desserts | Leave a comment