This recipe is the perfect make-ahead side dish that can be reheated in the oven or the microwave.

These creamy potatoes are fluffy with a nice buttery flavor.

Perfect if you ask me!

The Potatoes

For this recipe you’ll need 5 pounds of russet potatoes, or about 6 bakers. I find this variety of potato to yield the perfect smooth and creamy consistency.

No gritty or gluey mashed potatoes here. Please tell me you know what I’m referring to :)

The Cooking Method

Peel and cut potatoes into about 6-8 pieces each and place in large pot of salted cold water. Add a bay leaf, a few sprigs of fresh thyme, a couple garlic cloves and salt to the water. Thank you to the Kitchn for this recipe tip!

We’re going to take advantage of any opportunity to infuse flavor into our potatoes. If you don’t want flecks of thyme leaves in your potatoes you can place the fresh herbs in a cheese cloth bundle, then discard after boiling.

Cook potatoes just until *fork tender, then drain and return to the hot cooking pot to dry. Remove and discard the thyme and bay leaf before mashing.

*the ideal way to achieve fork tender potatoes is when you can insert a fork easily but still lift the potato from the water before it falls off. Not scientific, but tried and true.

I still use a good old fashioned potato masher but have heard of great results when using a potato ricer as well. For best results, please resist the urge to use an electric mixer which tends to deliver a gluey mash.

Add the following ingredients to the mashed potatoes:

• butter (1/2 cup)
• cream cheese (8 ounces)
• 1 cup sour cream
• 1 cup whole milk
• salt & pepper to taste

Continue to mash until well combined. Transfer potatoes to a 9×13 baking dish. Add dollops of butter to top, cover and refrigerate until ready to bake.

The beauty of this recipe is it can be made up to 2 days in advance of serving. And you can reheat in the oven or microwave.

Oven Heating Method

Oven heating is my preferred method because we love the buttery golden top.

• Preheat oven to 350 degrees F.
• Remove potatoes from refrigerator and allow to rest at room temperature
• Bake uncovered for about 45 minutes or lightly browned and heated through
• Heating times will vary depending on oven and if multiple dishes are being heated together
• Tent with foil If casserole begins to brown too quickly

Microwave Heating Method

Reheating in the microwave comes in very handy, especially during the holidays when oven space is in high demand.

• Microwave potatoes uncovered on high in one minute increments
• Stir after each minute, until hot

Family Favorite Side Dishes

If you’re planning your Thanksgiving or Holiday menu, here are a few our our family’s favorite side dishes.

• Three Cheese Mac ‘n’ Cheese
• Sweet Potato Casserole with Brown Sugar & Pecans
• Summer Squash Casserole
• Herb Browned Butter Stuffing
• Fresh Green Bean & Mushroom Casserole with Crispy Shallots

Everyone loves mashed potatoes. When you’re planning a big meal, go ahead and make this side dish in advance. One less thing to worry about as you’re enjoying the company of friends and family.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

The post Easy Creamy Mashed Potato Casserole appeared first on Lemony Thyme.

Super cheesy, ultra creamy, with a little something special to make them go hmmmm.

Macaroni & Cheese Basics

The “Macaroni” Pasta

I LOVE Cavatappi (translated to “corkscrew” in English) or Cellantani (“whirl” in English).

These whirling twirling double elbow hollow pastas are THE BEST at holding on to cheese sauce. And isn’t that what makes a great macaroni and cheese?!!

The White Sauce

For those of us who took home economics in Middle School you’ll remember learning how to make this, the most basic of the five mother sauces.

I always start my cheese sauce by making a white sauce, also known as Béchamel Sauce.

Classically a white sauce is made with the following ratio:

• 2 Tablespoons of butter
• 2 Tablespoons of flour
• 1 cup of whole milk
• salt & pepper to taste

For this recipe, I finish my white sauce with a little seasoning of dry mustard and cayenne. Do not over salt the sauce as the cheeses bring that nice saltiness to the finished dish.

The Cheese

As the title of this post declares – we’ll use three cheeses in this recipe.

• Sharp Cheddar – great melting cheese that brings a deeper flavor profile than the milder varieties
• Gruyere – super creamy, excellent melting cheese with a slightly nutty flavor
• American or better yet, White Queso Dip – that’s right! American cheese gives this cheese sauce it’s incredibly creamy consistency and if your Queso has a little jalapeño kick, even better!

While it will take you a few minutes longer, grate your own cheese. The pre-packed shredded cheese is coated with preservatives like potato starch to keep it from sticking together. This coating changes the consistency and melting qualities.

Plus you get far more for your money when you invest a little elbow grease and grate your own!

Recipe Note: each 8 ounce block of cheese will yield about 3 cups of shredded cheese.

The Crumb Topping

Melted butter, panko breadcrumbs, and shredded parmesan cheese combine to make the most heavenly crumb topping!

Yes, I am squarely on team Crumb Topping. I love a good buttery crispy layer on top of my mac ‘n’ cheese. And my squash casserole. And my cassoulets.

However, for this recipe, if crumbs aren’t your thing (or your kids aren’t fans) then by all means replace the crumb with a little more shredded cheese on top before baking!

Things that make you go hmmm

I’ll never forget the first time I added queso dip to my macaroni & cheese. We were having a family dinner with the kids, a few significant others, and my sister Sarah.

Slowly as everyone began to take bites of the various dishes on their plates I could see a little mac ‘n’ cheese lovefest beginning to brew.

“This is really good mac ‘n’ cheese”

“It’s so creamy and cheesy….I love it”

“Omgeee is there queso in this? It’s sooo good!”

“Mom, this is the best mac ‘n’ cheese you’ve ever made.”

The truth is I’ve never made two the same in my life. Sure, there are certain similarities but I always manage to change it up.

Yesterday I had a neighbor ask for the recipe. Insert the emoji with big wide eyes.

So nearly 10 years after creating Lemony Thyme I’m finally putting the recipe in print! Wishing you a little mac ‘n’ cheese lovefest at your house!!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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The Best Three Cheese Mac ‘n’ Cheese

If you want to deliver comfort, bring them The Best Three Cheese Mac 'n' Cheese. It's super cheesy and ultra creamy, with a little extra love.

Course Entree, Side Dish

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

For the Three Cheese Mac 'n' Cheese

• 1 pound dried Cavatappi or Cellentani pasta
• 1/2 cup (1 stick) butter
• 1/2 cup all-purpose flour
• 4 cups whole milk
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon cayenne pepper
• salt to taste
• 8 ounces sharp cheddar cheese freshly grated, divided
• 4 ounces gruyere cheese freshly grated
• 16 ounces White Queso Dip or sub small cubed white American cheese

For the Crumb Topping

• 4 Tablespoons butter
• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese

Instructions

For the Three Cheese Mac 'n' Cheese

• Preheat oven to 350° F. Grease a 9×13 baking dish.
• Prepare the pasta according to package instructions. Drain.
• Meanwhile, prepare the white sauce by melting butter in a medium heavy bottom pan over medium heat. Once melted and bubbly, whisk in the flour and cook for 1-2 minutes, stirring constantly. Mixture should be smooth and bubbly. Gradually whisk in milk. Continue whisking for another minute until fully incorporated and smooth. Bring to a gentle simmer, stirring frequently. Continue cooking until mixture has thickened, about 5-7 minutes. Season with mustard powder, cayenne pepper, and salt.
• Reduce heat to low and begin adding grated cheeses and queso, reserving 1/2 cup grated cheddar for assembly. Whisk to combine after each addition, until all cheese is melted and smooth. Pour cheese sauce over cooked pasta and stir well to fully combine.
• Pour half of macaroni mixture into prepared pan. Sprinkle with remaining 1/2 cup grated cheddar cheese. Top with remaining macaroni.

For the Crumb Topping

• Melt butter in microwave or in small pan on stovetop. Remove from heat. Stir in panko and parmesan and mix to combine. Sprinkle crumb topping over mac 'n' cheese. Bake for 20 – 25 minutes until golden brown and bubbly.

Notes

Recipe can be made up to 3 days in advance and stored in refrigerator. Remove from refrigerator and bake at 350° F. for 30 minutes or until heated through.
Remove baking sheet from refrigerator at least 30 minutes prior to baking for more even baking/heating.

The post The Best Three Cheese Mac ‘n’ Cheese appeared first on Lemony Thyme.

These beauties are my first attempt at homemade popovers, simple to make and they were outstanding.

Don’t fear the popovers!

I gave careful consideration to the flavor profile I would incorporate into this my first popover attempt.

Fresh herbs for certain, which pair so nicely with the intensely sensual flavors of browned butter – kind of a no-brainer. It is after all well noted on the pages of Lemony Thyme that I’m rather infatuated with herbed brown butter.

Sensual /’sen(t)SH(OO)el/ adjective
“relating to or consisting in the gratification of the senses or the indulgence of appetite.” Which is precisely how I felt about these popovers!

A Trip Down Memory Lane

These Herbed Brown Butter Popovers brought back wonderful memories of working in the kitchen and dining room of Woodbound Inn, circa 1980’s. Woodbound was and still is a charming New England inn where generations would vacation year after year. As familiar as the guests were, so was the weekly menu lineup.

Since my days as a Woodbounder, I had forgotten some of the daily menus, so I reached out to my fellow alumni on social media to help fill in the gap. With over 60 responses we fondly recalled our favorites, which included Saturday night Prime Rib and Dot’s Yorkshire pudding.

Dot Flagg was the pastry chef who turned out pans of Yorkshire pudding every Saturday night to serve with their famous Prime Rib. As teenagers we were in awe of her and also slightly quite frightened by her stern disposition. However, as the years went on we learned that her crispy exterior was a bit of a front. And as it turns out, Dot had a wonderful sense of humor and was a softy inside, kind of like a popover :) or her incredible Maple Pecan Sticky Buns.

Popovers vs. Yorkshire Pudding

This is a good time to discuss the difference between Popovers and Yorkshire pudding.

Both are made from a thin egg batter that rises when cooked creating a crispy exterior and ‘hollow’ center that’s the perfect well for jam or fruit or gravy and au jus.

Traditionally Yorkshire pudding originated in Britain in the mid-1700s. It’s batter is poured into a pan that has been greased with the drippings from a roast, like Prime Rib.

Popovers are the American version of the beloved British pudding and were first referenced in the mid-1800s. Popover pans on the other hand are greased with melted butter or oil.

Other than that they’re basically the same delicious airy roll with endless flavor pairings, such as fresh herbs and browned butter.

Popovers

Now on to these particular Herbed Brown Butter Popovers. I followed a very basic recipe and used Gluten Free 1 to 1 Baking Flour. The result was a nicely puffed popover, with a beautifully crispy exterior, and an airy slightly eggy interior. The browned butter added a slight complexity to the flavor and the herbs peeked through as well.

Do not fear the Popovers. They are simple to make. Delicious to eat. A beautiful companion to any meal. Enjoy!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Herbed Brown Butter Popovers {Gluten Free}

The result was a nicely puffed popover, with a beautifully crispy exterior, and an airy slightly eggy interior. The browned butter added a slight complexity to the flavor and the herbs peeked through as well.

Keyword Baked Goods

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Resting Time 5 minutes minutes

Servings 6

Ingredients

• 1 cup 1 for 1 Gluten Free Baking Flour
• 3/4 teaspoon salt
• 1 1/4 cups milk slightly warmed
• 4 large eggs room temperature
• 3 Tablespoons butter
• 2 Tablespoons chopped fresh herbs (such as parsley, sage, rosemary, thyme)
• 1/4 teaspoon xanthum gum omit if GF Flour contains xanthum gum

Instructions

• Preheat oven to 400° F. Grease a 6-cup popover pan or 12-cup standard muffin tin.
• In a small skillet, melt butter over medium-low heat. Add chopped fresh herbs and saute until butter begins to brown slightly. Remove from the heat and cool for 10 minutes.
• For best results (smooth batter), make popover batter In a blender. Blend the eggs, melted butter, and milk until well combined. Add the flour and salt to the blender, then blend on medium-high until batter is smooth. Pour the batter into the prepared pan, filling each cup 2/3 full.
• Bake for 25 minutes, then reduce oven temperature to 350°F and bake for another 15 minutes, until the popovers are a deep brown.
• Remove from the oven. Prick the side of each popover with a sharp knife to vent the steam; allow to rest 5 minutes before serving.

Notes

Recipe Note: Our Gluten Free Flour already had xanthin gum – so I omitted it from the recipe.

The post Herbed Brown Butter Popovers appeared first on Lemony Thyme.

Happy National Tater Tots Day.

All the best things about a hash brown patty in pop-in-your-mouth bite sized bundles. What’s not to love?!!

Now invite smooth and creamy Homemade Queso Dip to the party and you’ve got one happy family!

Queso Ingredients

Restaurant quality homemade white queso dip (Queso Blanco) is super easy to make at home. Just three main ingredients.

• white American cheese
• milk
• butter
• plus a dash of cumin and garlic powder
• and you’ll be dipping chips or better yet Tater Tots!

We like to serve them with diced fresh jalapeño and tomato and a sprinkle of cilantro on top.

As teenagers whenever we were allowed to have “a party” the number one requested snack was Tater Tots. It’s still a family favorite side dish at our house.

I found this article – The Tater Tot is American Ingenuity at its Finest, which tells the colorful story of how Golden TATER TOTS™ got their start back in the mid-1950’s.

It’s crazy to think that today Americans consume nearly 4 billion tots annually. That’s over 100 per person. Not gonna lie, I’m pulling my weight here :) especially when they’re dipped in queso dip!

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Tater Tots with Homemade Queso Dip

Restaurant quality homemade white queso dip (Queso Blanco) is super easy to make at home. Just three main ingredients: white American cheese, milk, and butter plus a dash of cumin and garlic powder and you'll be dipping chips or better yet Tater Tots!

Course Side Dish

Cook Time 20 minutes minutes

Ingredients

For the White Queso Dip

• 1 pound white American cheese cut into 1/2" cubes
• 1/2 cup milk
• 1 Tablespoon butter
• 1/2 teaspoon cumin
• 1/2 teaspoon garlic powder

To Serve

• 1 32 ounce Golden TATER TOTS™
• 1 Jalapeno, seeds removed fine diced
• 2 roma tomatoes diced
• fresh cilantro leaves

Instructions

For the White Queso Dip

• Add the cheese cubes, butter and milk to a medium saucepan over medium heat. Stir occasionally until melted and smooth. Season with cumin and garlic powder.

To Serve

• Prepare Golden TATER TOTS™ according to the package instructions. Serve tots with queso dip, diced jalapeno, diced tomato and fresh cilantro.

The post Homemade Queso Dip {with Tater Tots} appeared first on Lemony Thyme.

Arguably, this may be the hottest trend to come out of covid cooking.

While everyone’s favorite coffee shops were struggling through the early months of the pandemic, caffeine enthusiasts took it upon themselves to whip up these easy-on-the-eyes frothy beverages.

I personally have been mesmerized by gorgeous Instagram photos of this coffee concoction for months.

I’ve read mixed reviews on both the Whipped Coffee process and the results.

The Coffee Police appear to have differing views on this made-at-home cup of java.

I get it.

There’s nothing sexy about the ingredient list (or the next three photos): instant coffee, sugar, hot water, and milk.

The Ingredients

Equal parts (2 Tablespoons for two servings) of instant coffee, sugar and boiling water are whipped until frothy. Just like making whipped cream without the cream.

The Process

It’s quite amazing to me how fluffy these simple ingredients become with a good whisking!

The whipped coffee is creamy and sweet and eye-opening strong before it’s spooned into iced milk.

The Results

And to me, that’s where the magic begins.

They say (I’m not sure who they collectively is, but I for one am part of this revered group) – we say you eat with your eyes first and I do believe that is the magic of Whipped Coffee.

It’s stunning, especially when the morning light peaking through your side window illuminates the shades of milk & coffee.

As for the taste, I LOVED my cup of Whipped Coffee!!

Seriously loved it.

Admittedly I am not a coffee snob and I do enjoy milk and sugar in coffee, so for me this was such a treat.

Super creamy, moderately sweet when stirred into the milk and enough caffeine for me to type up this blog post in all of about 10 minutes.

So if there is anyone else out there who hasn’t tried whipped coffee, go ahead, give it a try. If nothing else, you’ll love the way she looks :)

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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If you’re interested here’s an article I found called A Dive Into the Disputed History of Dalgona.

The post How To Make Whipped Coffee (Dalgona) appeared first on Lemony Thyme.

Rustic Potato Chowder with Bacon.  After one bite I knew we would have to recreate it for Lemony Thyme.  It’s hearty enough to enjoy as a meal and easy enough to become a weeknight favorite.

I was just having a conversation with a friend about how bacon makes everything better.  I’ve shared before that we keep our bacon in the freezer.  That way we always have some on hand and it’s easy to cut into pieces that cook quickly.  Bacon adds wonderful flavor to this chowder, but feel free to omit for a vegetarian version.  Leftover cooked new potatoes also contributed to the minimal effort required.

Rustic Potato Chowder with Bacon.  Another easy weeknight meal to add to your rotation.  Warm, hearty, bacony bowls of love.

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Rustic Potato Chowder {with Bacon}

Cook Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 6 slices bacon
• 5-6 small new potatoes
• 1 onion diced
• 2 carrots sliced
• 2 celery stalks diced
• 3 garlic cloves minced
• 4 Tbl. flour
• 6 cups chicken broth
• 2 cups milk
• 1/2 cup sour cream
• salt & pepper to taste
• fresh snipped chives to garnish

Instructions

• If beginning with uncooked potatoes, boil or microwave until just fork tender. Cut into bite-sized pieces; reserve.
• Brown bacon then remove to paper towels to drain. Pour off bacon drippings, leaving 1 Tbl. in soup pan; reserving the rest.
• Add onion, carrots and celery and sauté until carrots are softened; 8-10 minutes. Add garlic and sauté an additional minute, stirring frequently. Add 2 Tbl. reserved bacon drippings and cooked potatoes. Sauté for 2-3 minutes. Dust mixture with flour and cook two minutes, stirring frequently.
• Whisk in broth and milk; bring to a gentle boil. Add in sour cream; reduce to a simmer and assess thickness. If thicker soup is desired, use an immersion blender to puree some of the veggies.
• Season with salt & pepper to taste. Serve with sprinkle of crumbled bacon, snipped chives and shredded cheese, if desired.

The post Rustic Potato Chowder {with Bacon} appeared first on Lemony Thyme.

All while your family sleeps. 

I had a grin on my face a mile wide when my family came downstairs this morning.  Care for an English Muffin?

I made these.  Hee hee.

When I found this five star English Muffin recipe with over 100 favorable reviews I felt confident I could pull it off. 

Now that I have, I’m here to encourage you to do the same.   All the ingredients go into your bread machine, set on the dough mode.

The original recipe called for 3 cups of flour, but several of the reviews suggested adding a little extra to avoid a sticky dough.  I added two extra tablespoons and my dough was perfect and easy to work with.

I didn’t have a 3-inch round cookie cutter. Instead I cut the dough into 8 equal pieces and formed them into 1/2-inch thick discs by hand.

All good English Muffins have those nice cornmeal dusted edges.  Be sure to press both sides of the dough into the cornmeal. Then transfer them to parchment lined baking sheets and cover with plastic wrap.  After a 30 minute rest they will have almost doubled in size and are ready to be pan grilled.

Heat your cast iron skillet or griddle over a low flame.  You can cook them in a dry skillet but I found a very, very light coating of canola oil gave them a nice golden finish.  Let them cook for 5-7 minutes per side.  They should be nicely browned.

I couldn’t wait to slice one open and check for nooks & crannies.  Can you see them?  Maybe not quite as many as the popular store bought brand, but plenty to hold a drizzle of honey or jam.

And when we make our Eggs Benedict ~ Two Ways, our Homemade English Muffins will sit proudly on the plate.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Homemade English Muffins {Bread Machine Method}

Prep Time 2 hours hours 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 3 hours hours

Servings 8 -10

Author Food.com from Dustbunni May 28, 2003

Ingredients

• 1 cup whole milk
• 3 Tbl. butter room temperature
• 1 egg
• 1 tsp. salt
• 2 tsp. sugar
• 3 cups plus 2 Tbl. all-purpose flour
• 1 1/2 tsp. dry yeast
• cornmeal for rolling dough

Instructions

• Put all ingredients through yeast into bread machine pan, in order listed.
• Start the dough cycle. Line two baking sheets with parchment paper. When dough is finished, sprinkle cornmeal over work surface. Pour dough onto work surface and pat into a 1/2-inch thick circle.
• Cut into 8-10 equal size pieces. Use either a 3-inch circle cutter or cut into wedges and form into discs by hand. Press both sides of each piece into cornmeal, then transfer to parchment lined baking sheet. Cover with plastic wrap and allow to rise about 30 minutes, until not quite double in size.
• Heat dry cast iron skillet or griddle over a low flame. Once hot, use a paper towel dipped in canola oil to very lightly grease pan. Working in batches, cook the muffins for 5 – 7 minutes per side. They should be golden brown when you turn them.
• Split with a fork or serrated knife. Best served warm.
• Can be frozen and reheated in the toaster.

The post Homemade English Muffins {Bread Machine Method} appeared first on Lemony Thyme.

I’ve just spent a fantastic week with my niece Maya.  On the second day of our stay-cation together I discovered how much she loooves her Dunkin Donuts Coffee Coolattas.  I myself hadn’t ever had one, but given my attachment for McCafe’s Iced Caramel Mocha Latte I was all in. The Coolatta is frozen vs. the Caramel Mocha Latte which is served on the rocks.  So while the coolatta was very tasty, I prefer my iced coffee the way I prefer my margaritas….on the rocks.

It’s not surprising that Maya is a fan of coffee flavored drinks.  This is the kid whose favorite ice cream flavor has always been Coffee.  On the last day of her visit I thought it would be fun to recreate our favorite coffee treats at home.  The night before I brewed up a strong batch of coffee and turned some into coffee cubes and chilled the rest for our drinks.

We started our coffee adventure with basic Iced Coffee, served over coffee cubes with a little cream (and sweetened if you like).  We then moved to Vietnamese Iced Coffee served with a good drizzle of sweetened condensed milk (about 2 tablespoons).  I looove this coffee.  It reminds me of the Thai Iced Tea that Maya’s dad used to make for us years ago.  I’m working on getting his recipe.  Hmmm Hemm.  Next up was the Iced Caramel Mocha Latte of love.

~ Iced Caramel Mocha Latte ~

1 cup strong coffee, chilled
1/4 cup milk
2 Tbl. chocolate syrup
2 Tbl. caramel sauce, plus more for drizzle
whipped cream
ice (preferably coffee cubes)

Drizzle inside of glass with caramel sauce.  Fill with ice cubes then top with chilled coffee.  Whisk together milk, chocolate syrup and caramel sauce until well combined; pour into coffee and stir.  Top with Homemade Whipped Cream and drizzle with caramel sauce.  Enjoy!

Our final attempt was to recreate Maya’s favorite Coffee Coolatta.  We brought out the big guns and loaded the Vitamix with a handful of coffee cubes, chilled strong coffee, milk, and chocolate syrup.  Gave the blender a good whirl and voila.  Nope, not quite right.  Our mixture was tasty but too thin.  We added more ice and a little more chocolate….couldn’t hurt.  Ooo maybe a bit too strong…a touch more milk.  Too thin.  By this time we were out of coffee cubes so we added a good handful of regular iced cubes.  If you like really thick, very strong, chocolateey coffeeeey milk….we nailed it.

I just love this kid.  On our first movie night we watched Miss Congeniality.  And if you’ve seen it, you’ll understand when I say I want to huuug her.  I want to squeeeeze her.  I want to keeeep her.  We had a really great vacation together.  And we will perfect the Coolatta during our next vacation together.

As a bonus I’m linking up our recipe for Almond Joy Iced Coffee.  It’s a delectable sweet treat, especially if you’re an Almond Joy fan like me.

The post Iced Caramel Mocha Latte appeared first on Lemony Thyme.

As I stepped out of my car I was greeted by the smell of bacon cooking.  I walked through the door and found a sack full of fresh from the garden potatoes on the counter. Loaded Potato Soup was about to be born. 

Start with a heavy sauce pan and cook bacon until crispy.  After removing the bacon to drain, add the diced potatoes and sautéed them until just tender, then remove them from the pan.

Into the pot add the butter, flour, milk and then gradually broth until the desired thickness is achieved.  The garlic and seasoning is adjusted to taste, then the potatoes are returned to the pan to simmer for 10 minutes.

Serve Loaded Potato Soup….loaded.  We like bacon, cheddar cheese, scallions and if we’re in the mood a dollop of sour cream.

Regardless of what time of year it is, soup is good for the soul.

All my best,
xo Libby

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Loaded Potato Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 4 slices bacon cut into lardons (omit for vegetarian version and use 1 Tbl. olive oil)
• 2 lbs. potatoes diced
• 3 Tbl. butter
• 1/4 cup flour
• 4 cups milk
• 1-2 cups chicken or vegetable broth
• 2 garlic cloves minced
• 1/2 tsp. ground thyme
• 1/2 tsp. ground sage
• 1/2 tsp. salt
• 1/2 tsp. pepper
• 2 scallions thinly sliced
• 1/2 cup cheddar cheese

Instructions

• In a large sauce pan, cook bacon until crispy. Remove from pan to drain, reserving drippings. Add diced potatoes and sauté over medium heat until just fork tender. Remove potatoes.
• Add butter to pan, once melted whisk in flour and cook for 2-3 minutes until bubbly. Whisk in milk and one cup of broth. Bring to a boil, stirring continuously. Add additional broth to achieve desired thickness. Add garlic, seasonings, and precooked potatoes. Simmer soup gently for 10 minutes or until potatoes are tender.
• Serve topped with crispy bacon, scallion slices, and shredded cheddar cheese.

The post Loaded Potato Soup appeared first on Lemony Thyme.

We lived in blueberry country. 

Early on my grandfather Boppy grew the most gorgeous cultured blueberries.  They were so sweet and big and juicy.  Later we relied on wild blueberries which bordered tree lines and paths throughout our property.  While it took a bit longer to fill our baskets, the reward was well worth it. 

The reward…was my sister Sarah making this heavenly Blueberry Coffee Cake.

I’ve shared recently that Sarah found an old recipe box with at least a dozen treasured recipes.  I’m recreating them one by one and loving the results as much as I did years ago.  While my sister insists on giving recipe credit for this coffee cake to Colonel Crane, Fitzwilliam, NH a neighbor of ours in the 1970s, in my mind it will always be Sarah’s Blueberry Coffee Cake.

Coffee Cake Instructions

What we’ve come to realize about old family recipes is they are simply stated with a certain understanding of cooking required.  We’ve had some good belly laughs as we’ve interpreted the less than detailed instructions that accompanied many of these handwritten recipes.  However for this coffee cake recipe there is nothing complicated.

• The instructions said to sift together the flour, baking powder and salt.  So I did.  With a sifter.  The kind that turns otherwise ordinary flour into light aerated fine powder.  And makes for a nice tender cake.
• And when the instructions said to flour the blueberries…I did.  I made sure they were all well coated.  There will be no sinking to the bottom under my watch.
• Lastly, while the recipe didn’t mention this step, I liked the result.  Once the dry ingredients have been blended with the wet, allow the batter to rest for 5 minutes before pouring into prepared pan.  Note: that’s about how long it takes to preheat your oven to 375 degrees.  Coincidence?  Perhaps.

This Blueberry Coffee Cake is everything familiar and comfortable and right.  The moist tender cake is dotted with juicy blueberries and topped with a classic coffee cake crumble.  Add this recipe to your family recipe box and years later you’ll be remembered for it.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Blueberry Coffee Cake

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 -10

Author Lemony Thyme

Ingredients

For the coffee cake…

• 1 1/2 cups all purpose flour
• 1 tsp. baking powder
• 1/2 tsp. salt
• 2 eggs
• 1/2 cup canola oil
• 1 cup sugar
• 1/3 cup milk
• 1 tsp. vanilla
• 1 cup blueberries
• flour for dusting

For topping…

• 4 Tbl. butter melted
• 2/3 cup brown sugar
• 2/3 cup all-purpose flour
• 1 tsp. cinnamon

Instructions

• Butter and flour 9×9 or 8×11 baking pan. Preheat oven to 375 degrees.

For the coffee cake…

• In a medium bowl, sift together dry ingredients (flour, baking powder and salt). In a large bowl, beat together eggs, oil, sugar, milk and vanilla.
• Dust blueberries in flour then add to the large bowl. Slowly add the dry ingredients to the wet and stir until just combined. Allow to rest for 5 minutes. Pour into prepared baking pan.

For the topping…

• Combine all ingredients then crumble evenly over top of batter.
• Bake for 25 – 30 minutes. Cool in pan on wire rack for 10 minutes before serving.

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