The Weekend Dish: 11/18/2020
A huge happy Saturday to you all!
I hope that you’ve been doing well and, as we round the corner into a holiday week that may look much different for everyone this year, that you know how incredibly grateful I am for each and every one of you. Grateful for sharing your lives with me, for being part of this community, and for sharing in my joy of extending friendship and love through food.
Wishing you all a happy and healthy Thanksgiving week ❤️️
On Brown Eyed Baker This Week
Turkey Wild Rice Soup – This super simple turkey wild rice soup will totally transform your turkey leftovers. With the addition of fresh cremini mushrooms and a rich broth, this is sure to be a favorite for years to come.
Traditional Sticky Toffee Pudding Recipe – Traditional sticky toffee pudding is baked on a creamy toffee sauce, is super moist and full of sweet dates. Served with whipped cream!
Monte Cristo Sandwich – This Monte Cristo sandwich is the most elevated grilled cheese/French toast hybrid in existence! Crispy challah, melty Swiss cheese, turkey, and salty ham are dunked in a custard mixture, pan-fried, and served with maple syrup and fruit preserves on the side for dipping.
Friday Things #398 – School, cozy blankets, Christmas decorations, and more!
Top 5 Most Popular Posts This Week:
This Time Last Year…
These were the recipes that hit the site during this same week last year…
What I Bookmarked This Week
I want to DIG IN to this cookies and cream Oreo pie.
Give me a massive tub of sweet and salty crispy butter popcorn.
I’ve never heard of Hungarian mushroom soup but my goodness, how amazing does it look?!
Oh my goodness! >> Carrot Cake Poke Cake
Totally making this Arkansas possum pie because I cannot resist crazy recipe names and this pie is loaded with layers of my favorite things – chocolate and cream cheese, yummm!
Have a delicious weekend!