Breakfast Pot Pies with Mushroom & Herb Gravy

Vacations are great for relaxing and unwinding and rejuvenating.  But, let’s face it: vacations are just as much about food.  Don’t deny it.  Local food, extraordinary food, fun and unique food.  Well, on our recent trip to Colorado, we ate a fun little breakfast at a place called Snooze, a funky, energetic place where I fell in love with their yellow coffee mugs and with pot pies.  Pot pies for breakfast.  (See #4 in this post: 10 Things I loved about Colorado.)

They make a homemade rosemary sausage gravy, pile it high on a flaky puff pastry and top it with an egg – they recommend sunny side up.  I couldn’t get enough.  I haven’t stopped thinking about their breakfast pot pie since walking out the door.  Of all the food that we ate on our trip, this was #1 on my list to recreate.

So here is my take on breakfast pot pie: Instead of sausage gravy, I took a bit of a healthier route and choose mushrooms.  For one, because I can’t get enough lately; and two because after looking at the ingredients on the breakfast sausage package, I just couldn’t bring myself to buy it.  If you love it, use it in this, please, because it will be fantastic!

But hear me out: this gravy is fantastic!  The mushroom and herb combination is so great and it is silky and very hearty, even without meat.  I love the addition of carrots and celery and the egg on top is, well, the cherry on top, if you will.  This will become a staple for weekend breakfast at our house!

One note on my puff pastry: it was store-bought and it didn’t really “puff”.  I’m not sure what went wrong and you might have better luck that me but I am sure that this would be marvelous on toast or biscuits if you don’t want to use puff pastry.  Snooze definitely did it right, though!

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Wednesday Ramblings | 10 Things I Loved About September

Undoubtedly, Autumn is my favorite for many, many reasons.  Among the obvious: pumpkins, apples and cooler weather.  But I really loved September.

I’m not sure if you guys like these roundups or not.  But in doing them, I have learned something: I always look back over the month and think: “Goodness, that was a great month!”

September was no different.  And here’s why:

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Pumpkin Yogurt Dip

Someone should just go ahead and take the canned pumpkin puree away from me.  I can’t stop.  I get an idea and then I can’t get it out of my brain.  This pumpkin yogurt dip is came about that way.

Have I mentioned yet how easy it is?  Well, let me explain: one bowl, one can of pumpkin, one container of yogurt, a little pumpkin pie spice and some cinnamon chips.  Stir, stir, stir, done.  See?

Oh yes, there are cinnamon chips in there.  Cinnamon chips.  These little babies have become my new favorite treat in the baking isle.  And they fit right in with this whole fall food thing we have going on.  I had to start a Pinterest board – sorry, except not.  I mean, I couldn’t help it – all of my foodie friends are sharing such amazing fall-inspired treats that I just needed one place to find them all.

I originally meant to serve this pumpkin yogurt dip with graham crackers and sliced apples but then I just kept taking tastes from the spoon.  I think it would also be fabulous added to a graham cracker crust, refrigerated and then served with whipped cream.  Oh yes.

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Corn Cookies

We sort of took the summer off from Milk Bar Mondays;  Summer schedules were crazy, Audra got married (yay!) and Krissy is about to have her baby boy any day (yay!).  But Let me tell you something:  I have missed Christina Tosi’s crazy baking style and I was itching to open up her cookbook this weekend.  I did not post on the final Milk Bar Monday when the other ladies posted sweet corn cereal milk ice cream pie.  This amazing pie featured Milk Bar’s famous corn cookies and since then I have not been able to get them out of my mind.

And you know those weekends that start off with car trouble?  Those weekends that are followed by crazy weeks?  Oh, and then those weekends that end with car trouble too?  They are the weekends that lead to Sunday blues and sitting at the computer with a late-night glass of wine attempting to get a post scheduled for Monday morning.

Um…I know those weekends.  That’s exactly what my weekend looked like.  And seriously, I cope with cookies, don’t you?  Well, I cope with cookies after lacing up and running out my frustrations.  It’s about balance, friends.  All.  About.  Balance.  And speaking of balance: these corn cookies are balanced.  Salt + sweet – well, you know how I feel about this combo.  Butter + corn – you can’t have one without the other.  Fall + corn – hello?  These cookies were made for crazy fall weekends.  And for sweet and salty, dense and chewy cookie-loving people like you.

My weekend wasn’t all rain clouds…there were rainbows too.  Like date night with Paul at our favorite local burger joint.  We had truffle fries and pumpkin beer.  Car troubles went away momentarily.  And I shared these cookies with my small group Bible study and they were devoured by the group.  Everyone loved the sweet and salty and one person suggested adding them to a bowl of chili.  Yes, please.  Coming right up.

I know this post is getting long and I’m done boring you but want to mention that of all of the Milk Bar recipes that I have done, this is the most straightforward one.  It was so simple and actually has the fewest ingredients of any of the other cookies that we have done.  So if you aren’t sure about some of the others, just start with this one!  And they will seriously be amazing in your next pot of chili!

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