This Saturday kicks off the Ohio State buckeye football season and to celebrate I made a batch of candy buckeyes. For those of you not from Ohio, you may not be familiar with this confectionery concoction, but buckeyes are basically a sweetened peanut butter ball dipped in a chocolatey coating. These candies are synonymous with our beloved Bucks and even though it’s been a rough year for OSU football, I am still extremely excited for this season. I’ll be the first to admit that I don’t know that much about football (I went to a high school without a football team), but there is nothing quite like the atmosphere on game days in Columbus. Let’s Go BUCKS!!


Printable Version

Yield: About 4 dozen


  • 1 cup creamy peanut butter
  • 1 1/2 sticks (3/4 cup) unsalted butter, softened
  • 1/4 tsp salt
  • 1/2 tsp pure vanilla extract
  • 1 lb powdered sugar (about 4 cups)
  • 1 bag milk chocolate chips (I prefer Nestle or Ghiradelli)


Whip butter, peanut butter, salt, and vanilla on medium-high speed in a bowl of a standing mixer for about 2 minutes.  Gradually add the powdered sugar, 1 cup at a time. Mix on medium speed until well combined. Roll peanut butter mixture into 1-inch balls and place on a cookie sheet lined with parchment paper. Place the pan in the freezer to harden for about 20-30 minutes.

In the meantime, pour the chocolate chips into a microwave-safe bowl. Microwave for 30 second increments, mixing after each time, until the chocolate chips are melted.

Remove the peanut butter balls from the freezer. Insert a toothpick in a ball and partially dip in chocolate. Place the buckeye on parchment paper and remove the toothpick. Repeat until all peanut butter balls have been dipped. Chill the buckeyes in the freezer or fridge until the chocolate hardens.

Store in an airtight container for up to a week.

Baked Jalapeno Poppers

Whew… what a weekend! After 4 years of undergrad and 3.25 years of graduate school, I am finally done! I, along with 38 of my classmates, were awarded our doctoral degrees in physical therapy from the Ohio State University on Sunday. To celebrate, my family and Robert’s came down to Columbus for a fabulous homemade meal on Saturday evening. My dad brought a wonderful bottle of champagne (ok- technically sparkling wine since it wasn’t from Champagne, France) and we all enjoyed a delicious glass. Robert and my mom whipped up a delectable spread. It included grilled ribeye, panko-crusted Lake Erie perch, gulf shrimp with aioli sauce, tossed salad, corn on the cob, and these baked jalapeno poppers.  Robert made these bad boys and they were great. The jalapenos came from our garden and the filling’s main ingredients were cream cheese, cheddar cheese, and bacon (it’s okay- they’re baked ;)). I was very impressed with Robert’s cooking abilities; I could get used to this whole husband/chef schtick!

Of course, I can’t leave out the dessert. My mother-in-law made s’mores bars and Robert ordered a Dairy Queen ice cream cake with double fudge and cookie crunch. It was definitely a meal fit for a king!

Mom, me, Dad, and Robert (plus my crazed brother in the background)

Happy to be graduating!

The best in-laws a girl could ask for 🙂

My mom and dad- I can’t thank them enough for all they have done

Began as classmates and ended as dear friends: Jess R, Me, Jess N, and Chelsea

Baked Jalapeno Poppers

Printable Version

Yield: About 2 dozen poppers


  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (4 ounces) shredded sharp cheddar cheese
  • 1 cup (4 ounces) shredded Monterey Jack cheese
  • 6 bacon strips, cooked and crumbled
  • 1/4 tsp salt
  • 1/4 tsp chili powder
  • 1/4 tsp garlic powder
  • 1 pound fresh jalapenos, halved lengthwise and seeded (BE CAREFUL NOT TO TOUCH YOUR FACE WHILE CUTTING THE PEPPERS!)
  • 1/2 cup panko or dry bread crumbs


Preheat oven to 300 degrees. In a mixing bowl, combine cream cheese, cheese, bacon, and seasonings. Mix well. Spoon about 1-2 tablespoons (depending on the size of the jalapeno) of the filling onto each pepper half. Dip the filling side into panko or dry breadcrumbs. Arrange on a greased baking pan. Baked, uncovered for 20 minutes for hot poppers, 30 minutes for medium, and 40 minutes for mild (the longer you bake them, the milder they will get).

Source: Best of Taste of Home: The First Ten Years

New York Times Chocolate Chip Cookies

My Aunt Khaki told me about this chocolate chip cookie recipe a few months ago. People who made them sang very high praises, even dubbing these the “best chocolate chip cookies…ever.” That was an extremely lofty claim for such a beloved treat, but it sounded intriguing. So when my Aunt Khaki visited us from California last week, we thought it would be the perfect opportunity to give this recipe a try. Khaki even brought chocolate discs from See’s Candy in Santa Monica.

The recipe necessitates a little planning because the dough needs to chill for 24 hours before you bake the cookies; and it requires two types of special flour- bread flour and cake flour. The combination of cake and bread flour seemed counter intuitive to Khaki and me. Wouldn’t all-purpose flour just balance out the delicate texture of the cake flour and the high-protein content of the bread flour? Apparently not. These cookies were quite delicious and I wouldn’t recommend tweeking it. They were wonderfully chewy and thick with a slightly crispy bite. As a result, this has now become my new go-to chocolate chip recipe. I kn0w you won’t be disappointed with this dessert! Have a great weekend 🙂

A blurry picture, but this is (from L-R) my Aunt Molly, Aunt Khaki, cousin Rachel, and my mother modeling with the plate of freshly baked chocolate chip cookies

NY Times Chocolate Chip Cookies

Printable Version

Yield: About 3.5-4 dozen cookies


  • 2 cups minus 2 tablespoons
  • (8 1/2 ounces) cake flour

  • 1 2/3 cups (8 1/2 ounces) bread flour
  • 1 1/4 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons coarse salt
  • 2 1/2 sticks (1 1/4 cups) unsalted butter
  • 1 1/4 cups (10 ounces) light brown sugar
  • 1 cup plus 2 tablespoons (8 ounces) granulated sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 1/4 pounds bittersweet chocolate chips or disks


Combine flours, baking soda, baking powder and salt into a bowl. Set aside.

Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds.

Drop chocolate chips in and gently mix them just until incorporated. Remove the hunk of dough from the bowl and wrap in plastic wrap. Refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

Scoop ping pong-sized hunks of dough onto baking sheet. Bake until golden brown but still soft, 16-18 minutes. Remove from the oven and allow the cookies on the sheet to cool slightly for 5 minutes. Transfer the cookies to a baking rack to cool a bit more.

Repeat with remaining dough, or reserve dough, refrigerated, for baking more deliciousness the next day.

Source: My Baking Addiction, originally from the New York Times and Jacques Torres


Summer is winding down. I saw the school bus making its rounds around our neighborhood this week and the days are getting shorter. I am personally excited for fall, but the summers in Ohio are so short that I know it can be a hard transition for some. For those of you still clinging to the dwindling dog days, this dish is summer in a salad. Panzanella is traditionally an Italian dish that was a way people would use up their stale bread. For me, it was a way to use up some of the tomatoes, peppers, and basil from our garden. I’ve been making this salad for a few years and I absolutely love it. You can’t beat the combination of fresh produce, a made from scratch vinagrette, and crispy homemade croutons.

I used leftover artisan bread I had made to make the croutons and it worked great. If you are pressed for time, I am sure you could use the store-bought version, but I don’t think it will be quite as tasty. There’s only a few weeks of summer left and I am confident this panzanella will help you get the closure you need until next year. 😉


Printable Version

Serves 12


  • 3 tablespoons olive oil
  • 1 small loaf of bread (stale bread is best), cut into 1-inch cubes
  • 1 teaspoon kosher salt
  • 2 large, ripe tomatoes, cut into 1-inch cubes
  • 1 red bell pepper, seeded and cut into 1-inch cubes
  • 1 yellow bell pepper, seeded and cut into 1-inch cubes
  • 1 green bell pepper, seeded and cut into 1-inch cubes
  • 1/2 red onion, finely chopped
  • 20 large basil leaves, coarsely chopped

For the vinagrette

  • 2 cloves finely minced garlic
  • 1/2 teaspoon Dijon mustard
  • 3 tablespoons rice, white, or wine vinegar
  • 1/2 cup olive oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper


To make the croutons, heat the oil in a large saute pan. Add the salt  and then  the bread chunks. Cook over medium heat, tossing frequently, for about 15 minutes minutes, or until nicely browned. Add more oil as needed.

For the vinaigrette, whisk all the ingredients together in a small bowl.

In a large bowl, mix the chopped tomatoes, peppers red onion, and basil. Add the vinagrette and mix well (allowing the salad to sit for a few minutes will allow the flavors to meld better). Before serving, toss in the croutons and serve immediately.

Source: Adapted from Barefoot Contessa Parties!

Cinnamon Sugar Biscotti

One of my favorite things about the weekends is waking up in the morning and enjoying a cup of hot coffee at a leisurely pace. What makes it even better is when it’s in the company of my friends and family. My Aunt Khaki and cousin Rachel visited us from California last week and I made these cinnamon sugar biscotti to make that sacred morning cup of coffee even more special. I really liked these cookies because they were smaller than normal biscotti (although you could make them standard-sized) and they reminded me of a snickerdoodle.

Of course, our time spent with Khaki and Rachel was so much fun. Khaki always comes bearing gifts and she never disappoints. She brought some wonderful goodies for us (ok, mostly for me) from her cruise alone the Rhine River in Europe. She gave us chocolates from Germany and a kitchen witch for good luck. She and her daughter Camille went on an incredible 10 day excursion and it looks like they had a fabulous time. I am currently trying to convince Robert to go in 2013. 🙂

Gifts from across the pond

Cinnamon Sugar Biscotti

Printable Version

Yield: About 2 dozen cookies


  • 2 cups flour
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 6 Tablespoons (3/4 stick) unsalted butter, at room temperature
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla

For Topping:

  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1 beaten egg (for brushing biscotti before baking)

Preheat oven to 325 degrees F and arrange two baking racks in the upper portion of the oven.  Line two baking sheets with parchment paper and set aside. In a medium bowl, whisk together flour, cinnamon, baking powder and salt.  Set aside. Whisk together the cinnamon and sugar for the topping and set aside.

In the bowl of a stand mixer, fit with a paddle attachment, cream the butter and sugar until light and fluffy, about 4 minutes.  Scrape down the down and beat in the egg followed by the egg yolk.  Beat in the vanilla extract.

Add the dry ingredients to the creamed butter.  With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed (you may have to mix with your hands to get the dough to form together).

Divide the dough in two on the two baking sheets.  Shape each half of dough into a 9-inch long and 1 1/2-inch wide log.  Brush with the beaten egg and sprinkle very generously with cinnamon sugar.  Bake the two sheets on two different racks in the oven for 20 minutes.  Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.

Remove from the oven but keep the oven on.  Let biscotti cool until able to handle.  Using a serrated knife, cut logs into 1/2-inch wide diagonal slices.  Place biscotti cut side down on baking sheet and sprinkle with more cinnamon sugar.  Bake again until pale golden, about 10-15 minutes.

Store in an airtight container for up to one week.

Source: Joy the Baker, originally from epicurious.com

Lemon Curd Cake with Lemon Swiss Meringue Buttercream Frosting

Tomorrow is my older sister’s birthday. Selby is now to the point where she doesn’t like telling everyone how old she is, though I will tell you she isn’t “old” at all- she’s not even 30 yet. That birthday is next year ;). Selby, Kevin, and their adorable baby Jack visited Robert and me two weeks ago and we celebrated her birthday early. When I asked her what type of cake she was craving, she said she wanted lemon and lots of it. I perused my cookbooks and found this recipe from Martha Stewart. With  ingredients of lemon zest, lemon juice, and lemon curd, I knew this would be right up her alley. The cake is delicate and moist and the layers are sandwiched with lemon curd to add an extra lemon punch. This was my first time making Swiss meringue buttercream and I will definitely be making it again. It’s fluffy and light, but richer than whipped cream frosting; and adding in the lemon curd makes the final product a lemon-lovers dream. My sister loved it and Robert, who normally isn’t a lemon enthusiast, really enjoyed it as well. Next year, I am hoping Jack will be able to enjoy a few bites of birthday cake. 🙂

Side note- I wanted to make my own lemon curd for the cake, but I unfortunately didn’t get a chance to do so. Lemon curd can be a bit pricey, but the Trader Joe’s version is only $2.99 per jar and quite delicious.

The beautiful birthday girl and her 5-month-old little man!

Lemon Curd Cake with Lemon Swiss Meringue Buttercream Frosting

Printable Version


For the Cake

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour (not self-rising)
  • 1 Tbsp baking powder
  • 1/2 tsp salt
  • 1 cup sour cream
  • 2 Tbsp finely grated lemon zest (from 2 lemons)
  • 2 Tbsp freshly squeezed lemon juice (about 1/2 lemon)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 1/4 cups lemon curd (to fill between the cake layers)

For the Frosting

  • 4 large egg whites
  • 1 1/4 cups granulated sugar
  • 1 1/2 cups (3 sticks) unsalted butter, at room temperature and cut into tablespoons
  • 3/4 cup lemon curd


For the Cake

Preheat the oven to 350 degrees. Butter 2 9×2 inch round cake pans and line with parchment paper. Butter parchment paper and lightly sprinkle with flour. Into a medium bowl, mix together the flour, baking powder, and salt. In a separate small bowl, combine the sour cream, zest and juice. Set aside.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on high speed until fluffy, about 1 minute. Add the sugar and continue beating until light and fluffy, about 4-5 minutes. Add eggs one at a time, making sure each egg is well incorporated. Scrape down the sides of the bowl.

With the mixer on low speed, add the flour mixture in four parts, alternating with the sour cream mixture. Begin and end with the flour mixture. Beat just until combined- don’t overmix!

Divide batter evenly between the two pans. Bake until golden brown and a test comes out clean, 30-35 minutes. Transfer to a wire rack and cool for 20 minutes. Flip the cake pans out of the pan and allow to cool completely.

Using a serrated knife, carefully cut each layer in half horizontally (I placed the cakes in the freezer for 20 minutes before doing this to make it easier to cut). Place one of the layers on a cake plate and spread generously with lemon curd. Place the next layer on top and repeat.

For the Frosting

Set a heatproof bowl of an electric mixer over a saucepan of simmering water. Combine the egg whites and sugar in the bowl. Cook, whisking constantly, until the sugar has dissolved and the mixture is warm to the touch.

Attach the bowl to the mixer fitted with the whisk attachment and beat on high speed until stiff peaks form. Continue beating until the mixture is fluffy and cooled.

Switch to the paddle attachment. With the mixer on medium-low speed, gradually add the butter, beating well after each addition. If the frosting appears to separate after all the butter has been added, beat on medium-high speed until smooth again. Beat in lemon curd. Beat on lowest speed to eliminate any air bubbles, about 2 minutes. Stir with a rubber spatula until frosting is smooth.

Place in the fridge and allow to cool slightly before icing the cake.

Source: Martha Stewart’s Baking Handbook

Baked Sweet Potato Fries

I’ve been a lover of baked sweet potato fries for  a while now. Not only are they delicious, but they are also a healthy alternative to the regular potato. The trouble I have encountered with homemade versions of this side dish is the inability to make a crispy “fry” without actually frying the vegetable. The best success I have had is with this recipe from Rocco DiSpirito. To get rid of the excess moisture that accompanies sweet potatoes, Rocco advises to sprinkle the uncooked wedges with salt and let them sit for twenty minutes. This process draws out a lot of water and makes for not-so-soggy baked fries. Voila!

Some restaurants serve sweet potato fries with caramel sauce (kinda strange IMO) or sour cream, but I prefer these gems with good old-fashioned ketchup.

Baked Sweet Potato Fries

Printer-friendly Baked Sweet Potato Fries


  • 2 Sweet Potatoes, scrubbed well
  • Salt (about 1 tsp)
  • Nonstick cooking spray
  • 2 Tbsp fresh thyme leaves (or 1/8-1/4 tsp ground thyme)
  • 1/4 tsp Black Pepper
  • 1/4 tsp Paprika
  • 1/8 tsp Cayenne Pepper


1. Slice the sweet potatoes lengthwise into 1/4-inch thick wedges. Place them in bowl and sprinkle generously with salt. Let stand for about 20 minutes.

2. Preheat the oven to 450 degrees. Place a wire rack on a baking sheet (or just a greased baking sheet if you don’t have a wire rack) and set aside.

3. Spread the potatoes out on paper towel to soak up any excess moisture. Place them in a large bowl and spray them with cooking oil. Sprinkle with the seasonings and hand toss to ensure the spices are well distributed.

4. Spread the sweet potatoes out on the wire rack or baking sheet and bake until they are lightly brown and tender, between 35-45 minutes. Serve immediately.

Source: Now Eat This by Rocco DiSpirito

Mini Twinkie Cupcakes with Chocolate Buttercream Frosting

I saw a box of Twinkies in the grocery store a few weeks ago and I couldn’t remember the last time I had tried one (I think I may have been 8 years old).  Then an idea popped in my head to make my own Twinkies. After I got home that evening, I did a little research online and it turned out there are several homemade variations. I decided to make my own version and added a little spin by adding chocolate buttercream to the sweet treat.  The end result was quite tasty and they got the seal of approval from my official taste-tester, Robert, and the therapists at the clinic seemed to really like them as well. My only complaint is that the chocolate buttercream  overshadowed the fluffy filling, but that could easily be fixed by not icing these bad boys; perhaps dusting the cupcakes lightly with powdered sugar instead. Either way, I don’t think you can go wrong!

Mini Twinkie Cupcakes with Chocolate Buttercream Frosting

Printer-friendly version

Yield: 2 1/2 dozen


For the Cupcakes:

  • 1 1/2 cups unbleached all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup sour cream
  • 1 large egg plus 2 large egg yolks, at room temperature
  • 1 1/2 tsp pure vanilla extract

For the Filling:

  • 6 tbsp. unsalted butter, softened
  • 1 ½ cups confectioners’ sugar
  • ¾ cup Marshmallow Fluff
  • 1 ½ tbsp. plus 1 tsp. heavy cream

For the Frosting:

  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 cup unsweeted cocoa powder (my favorite is Ghiradelli)
  • 1 tsp pure vanilla extract
  • 1 Tbsp brewed coffee
  • 2-3 Tbsp heavy cream
  • Pinch of salt


For the Cupcakes:

1. Adjust your oven rack to the middle position and preheat the oven to 350 degrees. Line mini muffin tins with mini cupcake liners.

2. In a bowl of a standing mixer, whisk together the flour, sugar, baking powder, and salt.

3. Add the butter, sour cream, egg yolks, and vanilla and beat until the the mixture is just combined (don’t over mix). Scrape down the sides with a spatula and hand mix to ensure the ingredients are fully incorporated.

4. Divide the batter evenly into the tins- I used about a 2/3 full scoop from my 2 oz ice cream scooper.

5. Bake until the cupcake tops are pale gold and a toothpick comes out clean, about 12-14 minutes.  Allow the cupcakes to cool for a few minutes and then transfer them to a wire baking rack to cool completely

For the Filling:

1. Place the butter and marshmallow creme in a bowl with a standing mixer. Mix with a whisk attachment on medium-high until light and fluffy.

2. Slow the mixer down to low speed and add the cream. Mix until incorporated

3. Gradually add the powdered sugar, 1/2 cup at a time until combined. Stop the mixer and scrape down the sides.

4. Transfer the filling to a pastry bag with a medium-sized round tip or a squeeze bottle.

5. Press the tip into the cooled cupcakes and squeeze a small amount of the filling into the cake.

For the Buttercream:

1. Place the butter in a bowl with a standing mixer. Whip on high speed until fluffy (about 2 minutes).

2. Slow the mixer down and add the cream, vanilla, and coffee. Mix well.

3. Add in the salt and mix. Gradually add the powdered sugar and cocoa powder, about 1/2 cup at a time and mix until well incorporated. Stop the mixer and scrape down the sides.

4. Transfer the icing to a pastry bag fitted with your icing tip of choice and decorate the cupcakes as desired.

5. Store the cupcakes in an airtight container.

Source: Cupcakes- Baking Illustrated; Filling- Annie’s Eats, Food and Wine; Frosting- Lolly’s Sweet Treats

Lemon Blueberry Crumb Coffee Cake

This is my favorite coffee cake recipe. I love the combination of lemon and blueberries and when you add in a streusel topping, I’m completely sold. Ina Garten introduced me to this delightful breakfast treat a few years ago (we’re on a first name basis 😉 ) and I have been making it on a fairly regular basis ever since. I made this particular cake to bring into the clinic last week as a way to say thanks to the physical therapists who have let me hang around them during my practicum experience. I am happy to report there are only 16 days left until I graduate from school forever!

I’ve varied this recipe up a bit over the years- sometimes I make it into muffins, other times I swap in whole wheat flour, or I often crank up the lemon flavor with lots of extra lemon zest. Any variation you choose, you won’t be disappointed. This is one of Ina’s best!


Lemon Blueberry Crumb Coffee Cake


For the cake:

  • 6 tablespoons unsalted butter, at room temperature (3/4 stick)
  • 3/4 cup granulated sugar
  • 2 extra-large eggs, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon grated lemon zest
  • 2/3 cup sour cream
  • 1 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh blueberries

For the streusel:

  • 1/4 cup granulated sugar
  • 1/3 cup light brown sugar, lightly packed
  • 1 1/2 teaspoon ground cinnamon
  • 1/4 pound (1 stick) unsalted butter, melted
  • 1 1/3 cups all-purpose flour


1. Preheat the oven to 350 degrees. Grease and flour a 9 inch round or square pan. Line the bottom with parchment paper.

2. For the streusel, combine the granulated sugar, brown sugar, cinnamon in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

3. Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.

4. In a separate bowl, mix together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir to be sure the batter is completely mixed.

5. Spoon the batter into the prepared pan and spread it out evenly. Crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely on a baking rack and serve sprinkled with confectioners’ sugar.

Fresh Corn, Brie, and Jalapeno Frittata

In a continual effort to use the vegetables from our garden, I have been perusing cookbooks for recipes that help me maximize our bounty. When I came across this recipe, I knew I wanted to try it right away. I was planning on making it for a weekend brunch, but I ended up making it for dinner last week after I didn’t get home until later in the evening. The mild flavor from brie pairs wonderfully with the sweet corn and hot jalapenos. Robert and I were both pleasantly surprised with how much we liked this dish. I think it would be delicious with just about any vegetable you please- bell peppers, tomatoes, banana peppers, the list goes on and on.

Side note- the basil and jalapenos are from our garden, but the corn is not  (we only live on 0.17 acres, so that crop would be a bit tricky to grow!).

Fresh Corn, Brie, and Jalapeno Frittata


  • 3 Tbsp butter, divided
  • 1/2 cup minced onion
  • 3/4 cup fresh corn kernels (cut from 1 large ear of fresh corn)
  • 2 jalapenos, seeded and finely chopped
  • 5 large eggs
  • 6 ounces Brie cheese, rind trimmed and finely diced
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • Basil leaves, for garnish


1. Melt 1 Tbsp butter in a skillet over medium-low heat. Add onion and cook for about 3 minutes. Add in the corn and jalapeno and cook until the corn is tender (about 5 minutes). Place the vegetable mixture in another bowl and allow to cool slightly.

2. Preheat broiler to high. Beat eggs lightly in a medium bowl to blend. Stir in vegetables, cheese, salt, and pepper.

3. Melt remaining 2 Tbsp butter in the skillet over medium heat. Add egg mixture to the pan.

4. Allow the egg to set slightly. Lift up the edges with a spatula and tip pan to allow uncooked eggs to run under until edge forms. about 1 minute. Cover the skillet and allow to cook until almost set, about 5 minutes.

5. Remove the cover and place the skillet in the oven and broil until the eggs are set and the top is golden brown. This should only take about 1 minute- watch carefully so it won’t burn! Garnish with basil, if desired.

Source: The Bon Appetit Cookbook