DESSERT, RECIPES, SIDES

Keto No Bake Nut Butter Cookies

Hi, I’m Jenny! I am a mom, home cook, self taught photographer and videographer, but first and foremost an artist. Sunny with Shadows is my passion project turned full time job, where I use the mediums of photography, videography and explosive flavor combinations to bring food to life.

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elevated store bought stuffing

Elevated Store Bought Stuffing

butternut squash dumplings with miso mushrooms sauce

Butternut Squash Dumplings with Miso Mushroom Sauce

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🍀(recipe👇) Burst Cherry Tomato Sauce Green F

🍀(recipe👇) Burst Cherry Tomato Sauce Green Fettuccine with Burrata! Pulling out my favorite green recipe for St. Patty’s Day, hope everyone has a great day!🍀

Ingredients:
•16 oz fettuccine
•2 cups cherry tomatoes
•1/4 cup olive oil
•5-7 garlic cloves, minced (I used 7)
•8 oz burrata
•1 tsp red pepper flakes
•salt + pepper to taste
•fresh basil for garnish

For roasted vine cherry tomatoes on top:
•3 stems of cherry tomatoes still on vine
•2 tbsp olive oil
•salt + pepper

Method:
First, get the vine tomatoes in the oven. Preheat oven to 400F. On a baking sheet, place vine cherry tomatoes and cover with 2tbsp olive oil, salt + pepper. Bake for 15-20 minutes, or until tomatoes start to burst. Set aside to top pasta once done. Leave oven on.

While those are baking, cook fettuccine according to package instructions or use fresh pasta (made this spinach fettuccine with @hamiltonbeach electric pasta maker)!Then, while the pasta is cooking, heat the olive oil and garlic over medium heat in a large oven proof pan until garlic becomes fragrant (about 1 minute). Pour in your 2 cups cherry tomatoes, red pepper flakes, salt + pepper. Cook for about 10 minutes or until tomatoes burst and juices start coming out. Drain the pasta and add to the pan with the burst tomato sauce. Mix well and top with burrata (I like to break the outside so the insides pour out over the pasta). Pop this into your pre heated oven for 3 minutes or so, to help the burrata melt. Remove from oven and top with roasted vine tomatoes and fresh basil. Enjoy!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #foodartblog #feedfeed #greenfood #pastadinner #easypasta #quickdinner

✨#sponsored (RECIPE👇) Mushroom and Sun Dried

✨#sponsored (RECIPE👇) Mushroom and Sun Dried Tomato Burrata Toast! This recipe couldn’t be easier, seriously. It’s a complimentary recipe to my Mushroom Goat Cheese Hand Pies I posted in reels last week! Mushrooms are the main ingredient, and we all know that means our salt will be the real hero, so I’ve teamed up with @diamondcrystalsalt again to bring you more deliciousness using their high quality Kosher Salt! #diamondcrystalsaltco

Ingredients//
• 12 oz mushrooms
• 2 tbsp butter
• 3 garlic cloves, minced
• ⅓ cup sun dried tomatoes
• 1 tsp @diamondcrystalsalt Kosher Salt, divided
• 1 loaf bread, I used a simple Batard
• 8 oz burrata
• 2 tbsp olive oil
• microgreens, optional for topping

Method//
Preheat the oven to 400°F. Cut your bread into thin-ish slices, brush each side with olive oil, season with a ½ tsp of Kosher Salt (for all) and bake on a large baking sheet for 10-12 minutes or until golden brown. While bread is in the oven, melt the butter in a large saucepan over medium heat. Add in your mushrooms and ½ tsp of Kosher Salt and cook down for about 5 minutes. Once the mushrooms are starting to brown, add in the sun dried tomatoes and garlic and let cook for another 5 minutes. When the bread is done, gently break your burrata over the bread and sort of spread (to the best of your ability) the ricotta/mozzarella mixture over the toast. Once all the slices have cheese spread over the top, pop them all back in the oven for about 3-4 minutes just to heat the cheese and let it melt slightly. Remove them from the oven and top with a good amount of your mushroom mixture, finish with a little bit more Kosher Salt and microgreens!

#mushroomrecipes #fancytoast #easycookingathome #foodandwine #f52grams #eeeeeats

#sponsored (RECIPE BELOW) Mushroom Goat Cheese Han

#sponsored (RECIPE BELOW) Mushroom Goat Cheese Hand Pies! Mushrooms are my jam. Literally, I will put them on anything I can think of. But let’s be honest, they need some seasoning. Specifically they need salt. GOOD salt. That’s why I’ve teamed up with @diamondcrystalsalt Kosher Salt to bring you these delicious savory hand pies. Their high quality crystal salt seasons the mushroom, onion, goat and cream cheese filling ~perfectly~ and adds the umami pop we all crave! #diamondcrystalsaltco

Ingredients//
• 1 tbsp olive oil
• 12 oz mushrooms
• ½ large yellow onion
• 3 garlic cloves, minced
• 3 tbsp butter, divided
• 1 ½ tsp @diamondcrystalsalt Kosher Salt divided
• ¼ tsp pepper
• 1 tbsp fresh thyme
• 4 oz cream cheese, whipped
• 4 oz goat cheese, softened
• 1 tsp lemon juice, fresh
• 1 tsp lemon zest
• 1 package pre-made puff pastry
• 1 egg, beaten
• ½ cup cheddar, optional for topping

Method//
Preheat oven to 350°F. Prepare a baking sheet with parchment paper. Add oil and 2 tbsp butter to a large saucepan over medium heat. Add onions and ½ tsp Kosher Salt and let cook down and brown a bit (about 5 minutes). Add in the last 1 tbsp of butter, mushrooms and another ½ tsp of Kosher Salt. Let all of this cook down for 10 minutes. Add garlic and thyme and cook for 1 minute. Remove from heat. While that is cooking, mix cream cheese, goat cheese, lemon juice, lemon zest and your last ½ tsp of Kosher Salt together until smooth. Add the mushroom mixture to the cheese mixture and mix until well combined. Lay out your puff pastry sheets and cut each into 6 rectangles (12 total). Lay about 2 tbsp of your mushroom mixture in the center of 6 rectangles, leaving a ¼ inch border. Lay another pastry rectangle over the top and press down around with your fingers, then use a fork to seal the edges. Brush with your beaten egg all over and make 2 slits on the top of each pie. Optionally you can also sprinkle the tops with your cheddar cheese at the point. Bake for 30-35 minutes, or until the tops are golden brown. Enjoy hot!
#handpie #mushroomrecipes #easybaking #bakingfun

(recipe👇) Goat Cheese, Avocado & Egg Ciabatta T

(recipe👇) Goat Cheese, Avocado & Egg Ciabatta Toast with Chili Crunch Oil! Mix up your morning routine with this ultra flavorful and filling breakfast, you’re gunna love it 🙌

Ingredients//
• 1 slice of ciabatta
• t tbsp goat cheese
• 1 tbsp cream cheese
• 1 tsp lemon zest
• salt + pepper to taste
• 1 avocado
• 1 hard boiled egg
• chili crunch oil - I use @momofukugoods cause it’s amazing

Method//
Mix goat cheese, cream cheese, lemon zest, salt and pepper together until smooth. Spread on ciabatta, top with avocado and egg (I like to grate my egg on top so it’s finer). Drizzle chili oil over top and enjoy!
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#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore
#gloobyfood #foodwinewomen #feedfeed #breakfastideas #breakfastfood #avocadotoast #breakfasttoast #easybreakfast #easybreakfastideas

✨Sneak Peak✨Cookbook Recipe! These blood orang

✨Sneak Peak✨Cookbook Recipe! These blood orange custard filled cupcakes with meringue marshmallowy frosting can be made into a cake too! SO delicious and so flavorful!

Stay tuned and don’t forget to follow me @sunnywithshadows for cool release dates and more sneak peaks!! ❤️

#f52grams #foodtographyschool #thekitchn #surlatable #hautescuisines #foodthe8thart #makemore
#gloobyfood #eattheworld #foodwinewomen #tastingtable #rslove #bhgfood #cupcakesdaily #cookbookauthor #dessertrecipe #bloodorange #easydessertrecipe #dessertlovers #cupcakelove #filledcupcakes #marshmallowfluff #cupcakeaddict

(Recipe👇) 🍊Fresh Year, Fresh Ingredients🍊

(Recipe👇) 🍊Fresh Year, Fresh Ingredients🍊I already love using fresh ingredients, but this year I’m going to try to stick to fresh ~in season~ ingredients. These Honeybell Oranges from @harryanddavid were the perfect fresh ingredient to use for this DELICIOUS Citrus Season Individual Orange Custard Trifles! #ShareMore #harryanddavid #ad

For these trifles I used a box yellow cake, so feel free to use any box yellow/white cake or if you have a homemade recipe go for it!

Ingredients for custard//
• ½ cup Honeybell orange juice
• 2 tsp Honeybell orange zest
• ⅔ cup sugar
• 1 ½ cup heavy cream
• 6 egg yolks

Ingredients for orange simple syrup//
• peel of 1 Honeybell orange
• ½ cup sugar
• ½ cup water

Ingredients for whipped cream//
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Method//
Custard-Combine the heavy cream, orange zest and half of your sugar in a small saucepan and bring to a boil. In a medium glass bowl place your egg yolks, orange juice and the rest of your sugar. Whisk for about a minute until well blended. Once the cream is boiling, remove from heat and whisk a small amount at a time into your egg mixture until all is in. Place this mix back into the saucepan over medium/low heat and cook, stirring constantly, until it thickens (about 6 minutes). Strain through a fine mesh strainer, then cover with plastic wrap touching the top of the custard and set in the refrigerator for at least 2 hours.
Orange Simple syrup- in a small saucepan, heat water, sugar and orange peels until sugar dissolves. Remove from heat and let steep for 5 minutes before straining out orange peels. This is when you would make your cake also.
Whipped cream- whip heavy cream, vanilla extract and powdered sugar on high until stiff peaks form. Assemble trifle by cutting 4” circles from your cake, and slicing those in half. Place one slice at the bottom of the trifle glass, drizzle with simple syrup, next a thick layer of custard, then another cake layer with simple syrup drizzle and topped off with whipped cream. Enjoy!

#dessertlovers #easydessertrecipe #dessertrecipe #trifle #triflecake #orangecake #f52grams #feedfeedbaking #easybaking #foodandwine

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