Happy Thanksgiving, everyone! I hope you’re right at the beginning of a day of delicious food and fulfilling family time. We’re in Italy right now celebrating the holiday with some Americans and the Italians who live in Certaldo (the town in Tuscany we’re visiting). We’re 5-8 hours ahead of the States, so depending on where you’re reading this from we might already be done eating!

A Thanksgiving Leftovers Recipe Idea

I know I’m not a food blogger, but we do a lot of cooking in baking in our house and I think it’s fun to share recipes sometimes. And, I mean, if there was ever a time to do it, it’s now. Right?! But, instead of vying for a spot at your Thanksgiving Day table (because, I mean, come on, that’s some steep competition!) I’m sharing a Thanksgiving leftovers recipe you can use tomorrow morning when you wake up sleepy from the food coma you just barely came out of.

The Best Way to Use Your Leftover Mashed Potatoes

For that moment, I give you the Thanksgiving leftovers breakfast: mashed potato pancakes. It’s kind of like the Thanksgiving Leftover version of Eggs Benedict. The best part about this recipe is how easy it is. The way we love to eat it is included in the recipe below.

And now, go enjoy your day. Just be sure to save some mashed potatoes for tomorrow!

Thanksgiving Leftover Breakfast: Potato Pancakes

Ingredients

-Mashed Potatoes
-Butter
-Stuffing
-Turkey
-Gravy
-Eggs

Instructions

1. Start by heating some butter in your pan over medium-high heat. Use about 1-2 teaspoons per pancake.

2. Shape your pancake. Grab a medium sized scoop of mashed potatoes (somewhere between the size of a golf ball and the size of a tennis ball). Shape it into a ball and then flatten into a disk about an inch thick.

3. When your pan’s ready drop in the pancake and cook for 3-4 minutes on each side or until golden brown.

4. While your pancake is cooking grab your stuffing and your turkey and pile them (separately) on the other side of the pan to heat up. Be sure to mix them around occasionally to heat evenly.

5. When the pancake is done put it on a plate. Top with the stuffing, then the turkey, and then the gravy.

6. Fry your egg in the same pan making sure to keep a runny yolk.

7. Top your pancake with the egg, cut in, and enjoy!

Don’t forget to pin this and save it for later!

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Thanksgiving Leftovers Recipe: Eat those Leftover Mashed Potatoes for Breakfast!

Happy Thanksgiving, everyone! I hope you’re right at the beginning of a day of delicious food and fulfilling family time. We’re in Italy right now celebrating the holiday with some Americans and the Italians who live in Certaldo (the town in Tuscany we’re visiting). We’re 5-8 hours ahead of the States, so depending on where you’re reading this from we might already be done eating!

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Easy Homemade Chocolate Buttercream Frosting

Hi guys! Today I’m sharing something a little different. Cooking, and especially baking, are both really big parts of my life and I thought I would start sharing some recipes here and there. And today I’ve got a GOOD one. Last week was Xan’s birthday and most years I bake him a cake. I’ve been baking for most of my life and I love it. But, since we’ve moved into this house the combination of a teeny tiny kitchen and so many projects I haven’t had a chance to do much of it. So, I knew it was happening this year. But, when I asked him he told me he didn’t want one because I’m not eating dairy so I wouldn’t be able to eat it. So sweet! But not happening 😂.

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Cocktail hour!

This year for Christmas one of Xan’s stocking stuffers was a book called The 12 Bottle Bar. And ever since then he’s been pretty into making cocktails. It’s really a win-win. I got him a gift he’s happy with and then he ends up making cocktails for us to enjoy.

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Momofuku cookies!

A couple months I became obsessed with Momofuku Milk Bar. I got the first cookbook and read it cover to cover. Her combinations and innovations are so cool. I think Christina Tosi is a genius. Though that is solely based on what I’ve seen and read. I have yet to actually go to a Milk Bar (crossing my fingers that a San Francisco location will be announced any day now). I’ve been wanting to make something from the book for a while now. But, most of the recipes seem pretty time consuming. And, almost every one has another recipe in it if not more. I needed to purchase a few key ingredients and utensils. Not to mention I’ve been trying to eat less added sugar and could hardly justify a whole batch of cookies for no reason. So I’ve been putting it off.

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New Year

It’s January 3rd and I’m still working on my goals and resolutions. But, today, I slept in and lounged in bed for a while. It was really nice. I used to love getting up early and getting a head start on my weekend days. It feels like you’re getting away with something when you’re up and out before most everyone else in the city. But, lately I’ve been feeling the opposite. I’m really tired in the mornings even when I’ve slept a lot and it feels really good to cozy up in bed and just doing nothing. I think it’s because 2015 was a pretty tough year, if I’m being honest.

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Gougères

A few weeks ago I posted a chocolate mousse recipe from Paris Pastry Club.

The second recipe I’ve tried and really liked from the book is the gougères (pronounced goo-zher…think French). I first made them as an appetizer for this year’s NYE dinner party. They were delicious. Salty, parmesan-ey, fluffy, and little gooey in the middle, with the tang and zest of a heap of paprika. They make a lovely appetizer, snack for girls night, or accompaniment to your favorite movie. Pair with wine for best results!

They don't keep for very long; 3-4 tops. But, they're best fresh from the oven. If I were you I'd eat them all up right then.

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Chocolate Mousse

One of my Christmas gifts from Xander was a new cookbook, Paris Pastry Club. I love baking, but my current repertoire is largely classics. Brownies, cookies, cakes…you get the gist. This book is mostly made up of French classics with some other outside-of-the-box recipes mixed in. I’ve made three things from it so far and two have been outstanding. It’s been really exciting to bake from PPC because it’s so far outside of my normal. I’m getting to try new techniques, hone ones I already know but have little use for, and get fresh ideas for meals and dinner parties. As a (hobby) baker it’s been wonderfully stretching.

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