Tuesday, December 19, 2017

Breakfast Pizza Wreath

There's nothing more special than Christmas morning. I know a lot of people who like to wake up early to open presents, but that's never been the case with me. It's the one day of the year when I know I don't have anywhere to be, and I can stay under my heating blanket for as long as I want.

Since there's no rush, there's plenty of time to create fun Christmas morning breakfast. There are a lot of tasty breakfast options, but I try to stick with the holiday theme as much as possible.

The Christmas morning recipe I'm featuring this year is a Breakfast Pizza Wreath. I'm not sure why I didn't think of this sooner. I mean, pizzas already kind of look like wreaths when you're hungry enough. All I had to do was use a circle cookie cutter to take out the center. It doesn't get easier than that.

I also created a bow out of red peppers, and I really think that completed the look. Another unnecessary but cool idea is to add a little dill around the edges. I recently decided that dill is the most underrated, festive-looking herb.

Of course, you can add whatever toppings you please, just like you would with a regular pizza. I see a lot of people commenting on my recipe video that gravy would be a good substitute for pesto as well.

Breakfast Pizza Wreath
  • 1 pizza crust (Wewalka Bistro Pizza Dough is my favorite)
  • 6 eggs
  • 1/2 pound bacon
  • 1/2 pound breakfast sausage
  • 1/4 cup pesto
  • 2 cups mozzarella cheese
  • 1/2 cup parmesan cheese
  • 1 red bell pepper
  • Dill, if desired
  1. Heat oven to 400 degrees Fahrenheit; unroll pizza dough and pre-bake for about 8 minutes or until lightly browned
  2. Cook scrambled eggs, bacon, and sausage; set aside
  3. Spoon pesto over pizza crust, and top with mozzarella cheese, scrambled eggs, bacon, and sausage.
  4. Top with parmesan cheese.
  5. Bake an additional 6 to 9 minutes or until crust is golden brown and cheese is melted.
  6. Cut end of red bell pepper so it looks like a boy, and add to pizza with dill to make it look like a festive wreath.

Tuesday, December 12, 2017

Give the gift of edible cookie dough

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

‘Tis the season of giving. And depending on your situation, all of the giving can really add up. It gets pricey once you start to buy gifts for teachers, co-workers, friends, etc. That's why making edible gifts is a great option.

I saw edible cookie dough (cookie dough without eggs) sold in cute little jars at the store for the first time recently, and I was inspired to add that to my list of edible gifts.

Sometimes I come up with recipes for my blog, and I honestly don’t know how well they will be received. For example, I really think this edible cookie dough is a good idea to give as a gift.

People love cookie dough, and it’s very different than giving out regular cookies. I really strive to be unique when giving out gifts.

But as I was developing the recipe, there's always the fear that everyone else will think it's silly, and the comments will be so rude, I won't be able to sift through them order to answer people's legitimate questions (yes, this does happen).

That being said, I have gotten more emails about people interested in making this cooking dough than anything else I’ve ever made! So here are a few answers to the questions I’ve been getting!

First of all, I’m calling it "edible" cookie dough because it doesn’t contain eggs and the flour is toasted to kill bacteria. No one wants to give the gift of salmonella or E. coli!

Secondly, you do need to keep it refrigerated just like regular cookie dough. I recommend sticking a label on top that says "Refrigerate" to remind the recipient. Sure, it can stay out of the refrigerator for a few hours to allow enough time to give it as a gift, but stick it back in the refrigerator when possible.

Thirdly, as you can see this recipe contains milk. I initially tried making it without milk, however, I thought it was a little too grainy. You can absolutely use any type of milk your heart desires, whether that be almond milk, soy milk, coconut milk, etc. Because of the milk, this will keep up to two weeks in the refrigerator.

I used 8-ounce mason jars to package the cookie dough, but you can use any jar available.

Like I said, I realize this gift is pretty unique and a little unexpected, but everyone loves cookie dough. No one would turn this down!

Edible Christmas Cookie Dough
Yield: Makes enough for about 3, 8-ounce jars
  • 1 1/2 cups flour
  • 1 1/2 cups brown sugar
  • 1/2 cup Challenge butter, melted
  • 3 Tablespoons milk 
  • 1 teaspoon vanilla
  • 1/2 teaspoon salt
  • 1 cup M&Ms
  1. Preheat the oven to 300 degrees Fahrenheit. Line a baking sheet with parchment paper and evenly spread flour on parchment paper.
  2. Toast in oven for about 10 minutes. Let cool.
  3. Add flour, brown sugar, melted butter, milk, vanilla, and salt to large bowl and mix until combined.
  4. Add M&Ms and mix until evenly dispersed.
  5. Spoon cookie dough into jars and add labels.

Friday, December 8, 2017

Christmas Present Peppermint Brownies

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I love holiday-themed treats more than anything. Any holiday – Valentine’s Day, Easter, Fourth of July, Halloween… I just think making holiday treats is so fun. And there’s just something so special about Christmas treats.

Last year, you may remember that reindeer brownies for National Brownie Day, which is December 8. They were a total crowd pleaser! Everyone wanted one!

This year I wanted to do the same concept except with presents instead of Christmas trees! 

It is very rare that I use a box mix for anything, but in this case you should definitely use a box mix. The reason being is that you’re already going to decorate these brownies so why create even more work for yourself? 

This Ghirardelli mix is my absolute favorite. But I always doctor it up by substituting the water for milk and the oil for Challenge butter.  The brownies will taste so much richer! 

Christmas Present Peppermint Brownies
Yield: Makes 16 brownies
For the brownies
  • 1 (18 ounce) box of brownie mix
  • 1/3 cup Challenge butter, melted
  • 1/3 cup milk
  • 1 egg
For the buttercream frosting
  • 1/2 cup Challenge butter, room temperature
  • 2 cups powdered sugar
  • 1 Tablespoon heavy whipping cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 1/4 teaspoon salt
For the decorations
  • Red cookie icing
  • Red and green M&Ms
For the brownies
  1. Preheat oven to 325 degrees Fahrenheit
  2. Line 8x8-inch pan with parchment paper and spray with nonstick baking spray; set aside
  3. Mix the milk, butter, and egg in bowl. Add the brownie mix and stir until well blended.
  4. Spread mix into pan and bake for 26 to 30 minutes, or until a toothpick comes out clean
  5. Remove from oven and let cool completely
  6. Once cooled, lift parchment out of pan 
For the buttercream frosting
  1. Beat softened butter on medium speed for about 2 minutes until smooth and creamy.
  2. Add powdered sugar, cream, vanilla extract, peppermint extract and salt and mix on low speed until combined and then increase to high speed for 3 minutes.
  3. Add more powdered sugar if frosting is too thin or more cream if frosting is too thick.
  4. Frost brownies before cutting into squares
  5. Use red cookie icing to make cross in center of each brownie
  6. Create cross by standing up 4 M&Ms in center of brownies

Pin It button on image hover