Jessica Merchant's Blog, page 37
December 21, 2024
Currently Crushing On.
Hello weekend! One of the best of the year!
This week on the blog, I shared this sheet pan mac and cheese. I also shared these rosemary butter filets and my big holiday recipe guide with everything you need!
I also have a ton of gift guides for you!
You can find all my favorites in my amazon store front and LTK shop! I have gift guides here and some more here too!
There’s a new menu for the week and a new peek inside our everyday life.
You can join The Everyday Dinners cookbook club right here! If you have a copy of the book, request to join the group. If not, get one here! Ready to start on fall! It is such a wonderful community and an amazing place for recipe ideas.
xoxoxox
WHAT I’M LOVING THIS WEEKChai cinnamon rolls. Oh yes please.
Perfect christmas lasagna!!! I love it.
Gingerbread cookies that are stunning.
I want to try pumpkin tamales.
Hot honey goat cheese dip is fabulous.
These chocolate peanut butter cookies look amazing.
Orange coconut cake for the win.
These peppermint cream brownies have to happen!
Christmas mocktail punch! How fun.
Making some salted brown butter chocolate chips!
Chewy ginger chocolate cookies. The best.
Craving this frosted gingerbread cookie cake.
Blood orange mocktail! Perfect for this weekend.
Loving this greek salmon so much.
The post Currently Crushing On. appeared first on How Sweet Eats.
December 18, 2024
Sheet Pan Mac & Cheese.
This sheet pan mac and cheese is such a hit! Each bite is super creamy and cheese but complete with the crunchiest cracker topping. It’s fabulous and feeds a big crowd!
Cheese season!
We’re right in the middle of all the cheese right now. And this sheet pan mac and cheese is so easy to make and tastes amazing. Made with four cheeses, it has a creamy sauce and the crunchiest topping. Everyone loves it!
Side dishes are a big important part of this season. Right behind appetizers, if I do say so myself. It’s key that you get some excellent ones!
This is by far my new favorite way to enjoy mac and cheese. I am not sure why I resisted it for so long.
I’ve been making mac and cheese in a baking dish for probably 20 years. I am not sure I will find my way back here.
This is how to do it. Exactly like this, in a giant sheet pan.
I should also probably call it million dollar mac. There is a lot of GOOD cheese in this recipe and it’s important to use it all for the best flavor. Save it for a special occasion and everyone will be thrilled.
When it comes to mac and cheese, I want some of that crunchy topping with every.single.bite. Every bite counts!
I don’t need the super creamy cheesy pasta without the texture. Give me all the crunch and even the burnt cheese too. That’s the best part.
So with the sheet pan version, it’s easy to get the crunchy bits with every bite. That’s what counts!
My grandma was known for making mac and cheese on Christmas Eve. It would be perfect – she’d have it in the oven when we came over after church. We’d eat a huge meal and open presents and then she would go to midnight mass. I can still taste that incredible dish.
This reminds me a lot of my four cheese mac and cheese from back in the day! Remember that one? It was such a huge favorite.
This is similar, made with four of the best cheese flavors for mac and cheese.
We have sharp cheddar, gruyere, havarti and fontina.
Those are some of the meltiest cheeses which result in a silky smooth cheese sauce.
This is perfect for your holiday meal, along with my rosemary butter filet mignon, crispy citrus green bean salad, and sourdough dinner rolls. YUM.
Sheet Pan Mac and Cheese 
PrintSheet Pan Mac & Cheese#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-1-33); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-1-50); }#wprm-recipe-user-rating-1 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-1-66); }linearGradient#wprm-recipe-user-rating-1-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-1-66 stop { stop-color: #343434; }This sheet pan mac and cheese is such a hit! Each bite is super creamy and cheese but complete with the crunchiest cracker topping. It's fabulous and feeds a big crowd!Course Side DishCuisine AmericanPrep Time 40 minutes minutesCook Time 35 minutes minutesTotal Time 1 hour hour 15 minutes minutesServings 8Author How Sweet EatsIngredients1 pound elbow or italian macaroni¼ cup butter¼ cup all-purpose flour1 ½ cups heavy cream3 cups whole milkkosher salt and pepperpinch of freshly ground nutmeg1 teaspoon dijon mustard12 ounces fontina cheese, freshly grated8 ounces havarti cheese, freshly grated8 ounces sharp cheddar cheese, freshly grated8 ounces gruyere cheese, freshly grated1 cup crushed ritz crackers½ cup seasoned bread crumbsfresh chives, for toppingInstructionsPreheat the oven to 350 degrees F. Spray a sheet pan with nonstick spray.Bring a pot of salted water to a boil and cook the pasta according to the package directions. When done, drain and spread the pasta out on the sheet pan.While the pasta cooks, start to make the cheese sauce. Melt the butter in a large saucepan over medium heat. When melted, whisk in the flour to create a roux. Cook for 3 to 4 minutes, until the mixture is golden in color and fragrant.Slowly stream in the milk while whisking. Do this slowly so it thickens as you go. Steam in the heavy cream too.Add in a pinch of salt and pepper, the nutmeg dijon. Whisk well. Continue to cook for 5 more minutes until the sauce thickens.Reduce the heat to low. Add about three quarters of all the cheese (save the rest for the topping) - one handful at a time - stirring until each melts before adding more. This is a process but keep the heat on low and stir until the cheese melts and you have a silky sauce.Once done, pour the sauce over the pasta on the sheet pan. Mix until combined well. Top with the remaining cheeses, sprinkling all over the top.Sprinkle with the breadcrumbs. Sprinkle with the crushed crackers.Bake for 30 to 35 minutes, or until the top is golden and crunchy and the cheese is bubbly. Serve!
Cheese forever.
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December 17, 2024
Tuesday Things.
1. We have had such a crazy busy December that last night I had a dream that all my teeth were falling out. Isn’t that a sign that you feel out of control? Ha!
2. Chocolate chip marshmallow cookies?! Okay I need to make these!
3. Not going to lie, my eggnog lattes are the highlight of my morning.
4. Very tempted now to add red wine to my hot chocolate!
5. TV things!! What did we think of the Yellowstone finale?! I didn’t love this abbreviated season but couldn’t think of any other way for it to end, so I’m good.
6. 50 things to start doing earlier in life. Love this.
7. I finished The Most Wonderful Crime of the Year and it was SO good.
8. Give me all your new year’s eve food traditions please.
The post Tuesday Things. appeared first on How Sweet Eats.
December 16, 2024
Rosemary Butter Filets.
The best rosemary butter steaks for a fancy meal at home! Seared filet with garlic rosemary butter and a perfect salt and pepper crust. Ideal to serve with any classic side dishes!
We’ve got our Christmas meal!
These rosemary butter filets are so incredible – tender and delicious and they practically melt in your mouth. The perfect entree to make with some holiday side dishes!
It’s a special occasion after all.
Now, you might know that I love to make a whole filet every year for the holidays. It comes out fabulous – this recipe is foolproof – and it is such a great way to make a meal for a crowd. It also is super easy to make, especially with prep time.
But the thing is, there isn’t always a need for that giant filet. Not even in my house!
I love having a few good recipes for a perfect steak on hand. This way I can make one, two, even five for a dinner party. But I don’t need a whole filet.
Filets. Rosemary. Butter. Salt. Pepper.
That’s it! Throw in a few garlic cloves if you have them for extra flavor.
I make some rosemary garlic butter first.
Next, I sear my filets with a nice crust of salt and pepper. Once golden, I stick the pan in the oven.
Just for a few minutes to finish them off!
This works every time. Foolproof. And then I spoon lots of the rosemary butter over the steaks. (more…)
The post Rosemary Butter Filets. appeared first on How Sweet Eats.
Rosemary Butter Steaks.
The best rosemary butter steaks for a fancy meal at home! Seared filet with garlic rosemary butter and a perfect salt and pepper crust. Ideal to serve with any classic side dishes!
We’ve got our Christmas meal!
These rosemary butter filets are so incredible – tender and delicious and they practically melt in your mouth. The perfect entree to make with some holiday side dishes!
It’s a special occasion after all.
Now, you might know that I love to make a whole filet every year for the holidays. It comes out fabulous – this recipe is foolproof – and it is such a great way to make a meal for a crowd. It also is super easy to make, especially with prep time.
But the thing is, there isn’t always a need for that giant filet. Not even in my house!
I love having a few good recipes for a perfect steak on hand. This way I can make one, two, even five for a dinner party. But I don’t need a whole filet.
Filets. Rosemary. Butter. Salt. Pepper.
That’s it! Throw in a few garlic cloves if you have them for extra flavor.
I make some rosemary garlic butter first.
Next, I sear my filets with a nice crust of salt and pepper. Once golden, I stick the pan in the oven.
Just for a few minutes to finish them off!
This works every time. Foolproof. And then I spoon lots of the rosemary butter over the steaks. (more…)
The post Rosemary Butter Steaks. appeared first on How Sweet Eats.
December 15, 2024
A Week In The Life, Vol 51.
We had a great one!
It’s such a crazy busy season in our house.
Hello, just my dishwasher getting ready for christmas!
This week was Max’s birthday!!
Woke up to being TEN years old. HOW?!
Very excited about the home alone lego house! Already working on it.
Lots of christmas dress down days at school.
And snow!
Drop off with my lovebug.
Christmas crafts with him too!
Her wardrobe!
Max has been putting on Jordan’s shoes and it’s the cutest thing ever.
Friday was my brother’s 40th birthday!
Lots to celebrate.
Walked to see the tree + rink.
I wish it was christmas all year long!
6am hockey arrival on Saturday morning!
This started our packed day!
Then piano and voice recital time!
She did amazing!
So fun that these are the things she has been working on since August.
Cutest loves!
Cheese season. Already over it.
Then we celebrated Max’s birthday with family!
He wanted a hockey cake.
So here we are!
More hockey today!
This was such a crazy close game.
With just a minute left Max went out and scored the tie-breaking, game winning goal! It was unreal.
He was so happy and I still have butterflies thinking about it!
Perfect way to end a big birthday week!
The post A Week In The Life, Vol 51. appeared first on How Sweet Eats.
What To Eat This Week: 12/15/24.
Here’s everything delish to add to your menu!
What’s on your menu this week?!
What To Eat This Week
Chicken soup with ricotta dumplings
Marinated white beans on toast
Baked almond butter oatmeal cups
The post What To Eat This Week: 12/15/24. appeared first on How Sweet Eats.
December 14, 2024
Currently Crushing On.
Hello hello!
This week on the blog I shared this christmas crisp green bean salad. I also shared sourdough dinner rolls, a winter cauliflower kale salad and white chocolate cranberry cookie bars!
I also have a ton of gift guides for you!
You can find all my favorites in my amazon store front and LTK shop! I have gift guides here and some more here too!
There’s a new menu for the week and a new peek inside our everyday life.
You can join The Everyday Dinners cookbook club right here! If you have a copy of the book, request to join the group. If not, get one here! Ready to start on fall! It is such a wonderful community and an amazing place for recipe ideas.
xoxoxox
WHAT I’M LOVING THIS WEEKThe cutest antipasto wreath.
Chocolate tamales look incredible!
These peppermint cookies are STUNNING.
Cranberry cheesecake is also gorgeous.
A tortilla pinwheel christmas tree!
Espresso martini cookies? Yes please.
I’ll take an eggnog cake any day.
Gingerbread shots! How fun.
Going to make this cranberry campari spritz!
Mini chocolate basque cheesecake. Wow.
Love a good vegetable gratin.
Fall panzanella salad sounds so so good.
We love roasted cabbage wedges.
PB & J thumbprints! Fun fun fun.
The post Currently Crushing On. appeared first on How Sweet Eats.
December 13, 2024
Salted Brown Butter Cranberry White Chocolate Cookie Bars.
These chewy cranberry white chocolate cookie bars are one of my favorite treats to make during the holiday season. Brown butter cookie dough, chewy cranberries and melty white chocolate baked up and sprinkled with flaky salt. SO good.
Well that’s a mouthful!
But every bit is just so GOOD that I didn’t think I could leave any part out of the title. These brown butter cookie bars are filled with melty white chocolate and dried tart cranberries, then sprinkled with flaky sea salt.
Heaven on earth, I tell you!
And I’m not even a big cranberry person.
See also: I say this every single time I make a recipe with cranberries. SORRY.
These are the chewiest cookie bars with some delish holiday flavor. I used the base of my brown butter chocolate chip cookie recipe. That recipe is wildly popular and you guys love it!
So do we.
A cookie bar that can be made ahead of time and holds up well? Now that’s the ticket. These make everyone happy.
And I’ve swapped the add-ins so many times that I’ve lost count. It’s a very versatile and forgiving recipe if you’re just switching up the chocolate, or adding nuts and seeds or something like that.
These are a nice change to a classic chocolate chip cookie during the holiday season. And perfect on a cookie tray! (more…)
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December 12, 2024
Sourdough Dinner Rolls.
I love making these sourdough dinner rolls! They are like fluffy little clouds that also work as slider buns or soup dippers. We adore them! Tangy, chewy and all around delicious.
These sourdough dinner rolls are the way to my heart.
Buttery soft rolls with that classic sourdough tang, the perfect amount of chew and a flaky sea salt sprinkle?
Hello! I am in love.
I want to tell you to make these and eat them alllllll the ways. Serve as dinner rolls. Slider buns. Meatball subs. Dippers for soup.
The options are endless!
Endless AND delicious.
But here’s the thing. They are so freaking good just with butter and flaky salt that they don’t even need something else.
One bite and I am SOLD.They are almost like little loaves of sourdough. So tangy with a crisp golden exterior. Super chewy! My most favorite ever.
Just look at the inside!
So for this recipe, I use an active starter. While I usually like to make things that use sourdough discard because it requires little work, occasionally I’ll make something we really love with an active starter.
I also have a big sourdough success secret: this proofing mat! I use this multiple times a week. Even for just pizza dough! Our house is pretty cold and having this warm mat speeds things up considerably.
It also ensures a foolproof dough for me. Every time! (more…)
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