Eat The Love

Eggnog French Toast Casserole

This easy-to-make eggnog French toast casserole is the best holiday breakfast or brunch dish. It can even be made ahead of time if you want!

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A shallow blue bowl with a serving of eggnog French toast casserole in it. The rest of the casserole, in the blue ceramic casserole pan, is next to it, sitting on a blue striped napkin. There is a serving spoon in the casserole dish, and a spoon in the shallow plate with the serving in it.

My love of eggnog is pretty obvious if you start diving into my archives. I’ve made mini eggnog scones, eggnog cinnamon rolls, eggnog cheesecake, eggnog pancakes , and added eggnog biscuits on top of my apple and fig cobber. But every year, when the holidays roll around, I get excited and think to myself, what else can I do with that carton of eggnog (beside drink it)? This year’s solution is this eggnog French toast casserole, which has all the best flavors of French toast and eggnog, with minimal effort involved, making it a great Christmas or holiday breakfast for brunch.

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Chewy Ginger Molasses Cookies

These chewy ginger molasses cookies have a complex flavor, and a little bit of a spicy ginger kick, because of the fresh ginger in them!

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Chewy ginger molasses cookies on a ceramic plate, with a glass of milk behind it, and another plate of more ginger molasses cookies in the background.

Back when this blog was VERY young, I shared a recipe for ginger molasses spice cookies, which my sister made for her wedding. It’s a solid recipe but it’s also something I’ve been wanting to revisit and rework for a while. The classic ginger molasses flavor combination is one of my favorites, and I felt like I could make the cookie a little more complex in flavor. I adore the flavor combination of ginger molasses as evident by my gingerbread stout cake, gingerbread Christmas tree cookies, hermit cookies, triple layer holiday spice cake, Dutch Speculaas cookies, which have a similar profile to gingersnaps, and gingerbread toaster pastries with pear bourbon filling. I even have a gluten free gingersnap cookie recipe that is pretty close these cookies. So, it was high time I went back and visited those chewy ginger molasses cookies, reworking the recipe from the ground up.

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Holiday Charcuterie Board [ Sponsored Post]

Learn how to make a holiday charcuterie board, the perfect grazing board to entertain, or as an easy, no-cook meal at home.

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A holiday charcuterie board with cheese, charcuterie, hummus, red bell peppers, carrots, apples and other fruit, as well as drinks on a table.

This post was sponsored by Safeway. I was compensated for this post and for developing the recipe. However, all opinions below are completely my own.

It’s the holidays and I’m excited to be teaming up with Safeway and Boar’s Head to make a holiday charcuterie board! One of the best things about charcuterie boards is how easy they are to make, and how impressive they are for folks. I’m a huge fan of Boar’s Head products because they’re super fresh and only use the highest quality ingredients. Boar’s Head wants to simplify making charcuterie boards even more, because sometimes looking at all the options for a charcuterie board can be intimidating. They suggest doing a two-two-two formula, of two cheeses, two charcuterie meats, and two other items to round it out. Simple right?

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Roasted Delicata Squash and Brussels Sprouts with Pomegranate Agrodolce [Sponsored Post]

This roasted Delicata squash and Brussels sprouts dish has a pomegranate sweet and sour agrodolce making it an easy, sophisticated side dish.

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A plate with roasted Delicata squash and Brussels sprouts with pomegranate agrodolce drizzled over it. A pomegranate and delicate squash are sitting next to the plate.

This post was sponsored by California Grown. I was compensated for this post and developing this recipe. However, all opinions below are my own.

Back in October, I was lucky to go on a tour with California Grown of California’s San Joaquin Valley, an agriculturally rich area that grows over 250 different crops. We visited kiwi farms, watched fresh figs get packaged, rode a modified grape harvester to harvests dried-on-the-vine raisins, visited a winery and picked pumpkins at a pumpkin farm. And we ate SO. MUCH. FOOD.

Our trip coincided with California Farmer and Farmerworker month and after watching the workers working the fields, I can 100% say, they deserve to be celebrated all year round! The food they harvested is distributed throughout the country but after a day of hanging out in the pumpkin field picking pumpkin squash and decorating gourds, we were lucky enough to dine on some local grown food at Trelio in Clovis, California. At dinner I had some amazing food, including some eggplant with agrodolce and a shaved fennel salad with pomegranate vinaigrette. Taking all that as inspiration, I created this roasted Delicata squash and Brussels sprout dish with pomegranate agrodolce, the perfect fall and winter side dish for your holiday table (or really any time of year).

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Miso Butter Glazed Green Beans

This miso butter green beans with corn and fried shallots is an easy side dish with the not-so-secret miso as an umami flavor booster!

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An oval plate with miso butter glazed green beans with corn and fried shallots on it.

The cooler weather has me turning up the heat, grabbing a cozy sweater and baking up a storm. But dinner still have to make its way onto the table, and that means I’m making comfort food like easy chili, shepherd’s pie, easy baked ziti, and Moroccan lamb tagine. But along with all those main dishes, I often want to serve a green vegetable side. And green beans are one of my quick easy dishes, with their snappy nutty flavor and their quick preparation. I’ve made green beans with shallots and thyme and I’ve roasted green beans and tossed them dried cranberries. But my current favorite way to prepare them is this miso butter glazed green beans with corn and fried shallots!

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Cinnamon Streusel Coffee Cake

This classic cinnamon streusel coffee cake is rich and buttery, with a ribbon of cinnamon sugar filling in the middle.

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A piece of cinnamon streusel coffee cake on a small plate, with a mug of tea behind it.

Though my husband is much more of a cookie and brownie person, he does have a weakness for coffee cake. It might be because he drinks so much coffee! And though I’ve shared my recipe for pumpkin coffee cake, Swedish blueberry cake, Mexican chocolate and corn coffee cake, and my Earl Grey infused blueberry coffee cake, I somehow have not shared my go-to cinnamon streusel coffee cake recipe. This is the buttery, rich, and moist coffee cake that you find at a coffee shop, but SO. MUCH. BETTER. Topped with the perfect amount of cinnamon streusel crumb topping, this is the coffee cake that you want to serve with coffee, tea, or pretty much any hot beverage of your choice, for breakfast, tea time, or as dessert.

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