Sheet Pan Meatloaf. New Music From Brad Posey.

Posted on April 29, 2025 by I Sing In The Kitchen

Sheet Pan Meatloaf

You’ll avoid the wrath of Gordon with this Sheet Pan Meatloaf. Having the beef mixture all spread out in a thin layer on a sheet pan helps ensure your beef is fully cooked. This is a really easy and fun alternative to the traditional loaf pan variety.

Sheet Pan Meatloaf
Sheet Pan Meatloaf

Ingredients:

½ cup panko
1 ½ lb. ground beef (93% lean)
1 (15 oz) can diced tomatoes
1 cup chopped onion
1 cup chopped red bell pepper
¾ cup old-fashioned rolled oats
½ cup chopped parsley
2 eggs, lightly beaten
1 Tbs minced garlic
2 tsp kosher salt
1 tsp black pepper
½ cup ketchup
3 Tbs packed brown sugar
1 Tbs yellow mustard
1 Tbs Worcestershire sauce
Chopped parsley, to serve

Directions:

1. Preheat oven to 400ºF. Grease a 9 × 13-inch rimmed baking sheet with nonstick spray.

2. Sprinkle panko evenly on bottom of prepared baking sheet.

3. Combine ground beef, diced tomatoes, onions, bell peppers, oats, ½ cup parsley, eggs, garlic, salt, and pepper in a large bowl. Press the ground beef mixture evenly onto prepared baking sheet, spreading it all the way to the edges and corners.

4. Whisk together ketchup, brown sugar, mustard, and Worcestershire in a small bowl. Spread this glaze over meatloaf.

5. Bake meatloaf until lightly browned about 20–25 minutes.

6. Preheat broiler to high with oven rack 6 inches from broiling element.

7. Broil meatloaf until glaze caramelizes, about 2 to 3 minutes.

8. Cut meatloaf into squares then top servings with parsley.

Serves 6

Recipe from Cuisine At Home
Sheet Pan Meatloaf
There is no doubt that Brad Posey is the perfect pairing for Sheet Pan Meatloaf since it’s obvious that he loves meatloaf.

“I go out of my head
for that meatloaf”

Check out Brad Posey on Bandcamp where you can buy his music.

Cheers!

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Swiss Swirl Ice Cream Cake. Listening To Kisanii.

Posted on March 29, 2025 by I Sing In The Kitchen

Swiss Swirl Ice Cream Cake

Here’s an impressive dessert that couldn’t be easier to make. It’s fantastic for entertaining since it can be made well in advance and serves a lot of people.

Swiss Swirl Ice Cream Cake
Swiss Swirl Ice Cream Cake

Ingredients:

10 to 12 Swiss cake rolls
2 pints vanilla ice cream, softened
3/4 cup hot fudge ice cream topping
2 pints chocolate ice cream, softened

Directions:

1. Line a 2-quart bowl with plastic wrap.

2. Cut each cake roll into eight slices then place in prepared bowl. Completely cover the bottom and sides of the bowl. Cover and freeze for at least 20 minutes or until cake is firm.
Swiss Rolls
Swiss Swirl Ice Cream Cake
Swiss Swirl Ice Cream Cake

3. Spread vanilla ice cream over cake. Cover and freeze for 1 hour.

4. Spread fudge topping over the vanilla ice cream layer. Freeze for 1 hour.
Swiss Swirl Ice Cream Cake

5. Spread chocolate ice cream over fudge topping layer. Cover and freeze for up to 2 months.

6. Just before serving, remove cake from the freezer and invert onto a serving plate. Remove bowl and plastic wrap. Cut into wedges to serve.

Serves 14

Recipe from Taste Of Home
Swiss Swirl Ice Cream Cake
Swiss Swirl Ice Cream Cake
Swiss Swirl Ice Cream Cake

What to pair with a Swiss Swirl Ice Cream Cake? How about some music from Swiss artist Kisanii?

‘Victress in the Sky’ is about as chill as it gets.

“Day be greeted
The night is defeated”

Check out Kisanii on Bandcamp where you can buy her music.

Cheers!

Posted in Dessert, Ice Cream | Tagged | Leave a comment

Bagels With Cheetos

Posted on February 27, 2025 by I Sing In The Kitchen

Bagels With Cheetos

Yeah, don’t snort your Cheetos.

Put them on a bagel instead.

This is more of an idea than a recipe, of course. I saw some photos around the internet, a few years ago, of bagels slathered thick with cream cheese and topped with Cheetos. A lot of peeps really dig the Flamin’ Hot ones to add some heat. The creamy cheese combined with the cheesy crunch of the Cheetos is a fun way to dress up a bagel.

Bagels With Cheetos
Bagels With Cheetos

Ingredients:

Bagel
Cream cheese
Cheetos

Directions:

1. Split bagel and spread on cream cheese.

2. Sprinkle with whole or crushed cheetos.

Bagels With Cheetos
Bagels With Cheetos

Chester can love on Neil Peart, but Rush was never my thing. I do love a little Morning Rush, though. This track couldn’t be any more different than Tom Sawyer. 😂

“Life is what you make of it”

Check out Morning Rush on Bandcamp where you can buy their music.

Cheers!

Posted in Bread, Breakfast, Snack | Tagged | 2 Comments

Gingerbread Sundaes. ISITK is 14 Today!

Posted on January 6, 2025 by I Sing In The Kitchen

Gingerbread Sundaes

14
We’ve got a birthday and we’ve got Gingerbread Sundaes. Happy birthday to I Sing In The Kitchen. ❤️

This year’s gingerbread offering is a ginger-spiced syrup that’s served over chocolate chip ice cream with some whipped cream, crushed gingersnaps and a sprinkling of toasted almonds.

Thanks for stopping by! I appreciate it so much.

Gingerbread Sundaes
Gingerbread Sundaes

Ingredients:

2/3 cup dark brown sugar
1/3 cup molasses
4 tablespoons butter
2 tablespoons water
1/2 teaspoon ground ginger
1/2 teaspoon allspice
1/2 teaspoon cinnamon
Chocolate chip ice cream
Whipped cream
Crushed gingersnaps
Toasted sliced almonds.

Directions:

1. Heat dark brown sugar, molasses, butter, water and spices in a saucepan over medium-low heat.

2. Stir the mixture until smooth, about 3 minutes.

3. Let sauce cool slightly.

4. Serve over chocolate chip ice cream with whipped cream, crushed gingersnaps and toasted sliced almonds.

Makes 1 cup of gingerbread syrup

Recipe from Food Network
Gingerbread Sundaes
Gingerbread Sundaes

This is a lovely song full of sadness by Nova Scotia-based artist Keeper E. I love her voice and I hope things get better.

“I could feel it breaking
ever since my fourteenth birthday
(every day I’m smaller)
I wish every day was longer”

Check out Keeper E. on her Website and Bandcamp where you can buy her music.

Cheers!

Posted in Dessert, Ice Cream | Tagged | Leave a comment

Butter Candle

Posted on December 18, 2024 by I Sing In The Kitchen

Butter Candle

I am always on the lookout for something new and fun.

I adore candles. I love butter even more. Me and Meryl/Julia have a lot in common.

This is the strangest thing I have made in a long time. But also the most satisfying.

It’s weird. It’s a candle. It’s a captivating centerpiece.

Enjoy the experience…but also have some other nibbles on hand as the butter melting is a little slow.
Butter Candle
Butter Candle

Ingredients:

8 ounces quality butter (I used Kerrygold)
1 round loaf of bread
2 (12 oz) paper coffee cups (as tall as the loaf of bread)
Food-grade candle wick (I used this kit)
Wick holder (included in the kit I ordered with the candle wick above)

Directions:

1. Place the butter in a microwave-safe container with a pour spout (a glass measuring cup works great), and heat in the microwave for 30 seconds at a time until completely melted.

2. While the butter is melting, trim the food-grade candle wick to a length a few inches longer than the height of the paper cup. Using a wick holder, position the wick in the center of the cup.

3. Pour the warm butter carefully around the wick into the paper cup.
butter candle

4. Freeze the butter candle for one hour or until firm. (It will keep for a few weeks. A great make ahead).

5. Using the spare paper cup as a guide, cut a cup-sized hole in the center of the round loaf using a bread knife. Then cut the outer ring of bread into diagonal slices, careful to leave the base of the loaf intact. (This creates the pull-apart pieces that make it easy to dip into the butter).

6. Place prepared loaf on a serving platter (especially key to avoid spills once candle is lit)

7. Once the butter candle is frozen, tear the paper cup away from the frozen candle, and trim the wick. Transfer to the hole in the loaf.

8. Light the butter candle. After 20 minutes, the butter will have melted enough for dipping. Tear pieces of bread to dip in the melted butter around the candle.

Recipe from The Kitchn


Butter Candle
Butter Candle
What could be better than ‘Talking Heads vs The Butter Factory – This Must Be The Place (Butter Up Your Face Mix)’

Certainly intriguing. (Erm…not sure at all). Still it’s ace. And butter is ace.

Check out this mixup on Bandcamp.

Cheers!

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Vegan Korean Fries With Avocado. New Music From Frog Eyes.

Posted on November 22, 2024 by I Sing In The Kitchen

Vegan Korean Fries With Avocado
If you get into an argument with another vegan, is it still called beef?

No, I haven’t gone vegan. There’s no way I have the patience for that kind of dietary commitment. A few years ago my son, who was in high school at the time, wanted to give a vegan diet a try.

Bruh.

Adjusting my menus to accommodate his restrictions, or make dishes just for him, was exhausting. It made me realize how truly fortunate I am that no one in my household has any food allergies so I can cook whatever I want.

So why today’s vegan fries? It’s only because I came across this recipe and thought it looked cool and different. It was a really fun way to jazz up fries with very little effort and without really having to buy any special ingredients.
Vegan Korean Fries With Avocado
Vegan Korean Fries With Avocado

Ingredients:

26 oz vegan-friendly frozen French fries (I used Ore-Ida Extra Crispy Fast Food French Fries)
300ml almond milk
1 ½ tablespoons cornflour mixed with 1 tablespoon cold water until smooth
½ tsp cayenne pepper
¼ tsp onion salt
2 tablespoons nutritional yeast
3 tablespoons olive oil
1 avocado
1 lime, juiced and zested
3 tablespoons toasted sesame seeds
1/4 cup crispy onions, plus more for serving
1/4 cup pickled jalapeños
Sriracha sauce, to drizzle (This brand is vegan)

Directions:

1. Bake the fries according to package instructions.

2. Heat the almond milk, cornflour mixture, cayenne pepper, onion salt and nutritional yeast in a saucepan over a low heat. Stir continuously until thick then beat in the oil and season with salt and pepper.

3. Peel the avocado. Cut the flesh into wedges and drizzle with lime juice.

4. Put the sesame seeds and crispy onions in a bowl. Dip the avocado wedges in to coat.

5. Arrange the fries on a serving plate and pour the sauce over them. Add the coated avocado wedges, plus the extra crispy onions for added crunch. Sprinkle dish with jalapeños and drizzle with sriracha to taste.

Recipe from Gem Avocado
Vegan Korean Fries With Avocado

This catchy little tune brings me such joy when I listen. It’s brand new from Vancouver-based band Frog Eyes.

I adore how they sing ‘make me’ as “Make-a-me”.

“People always make me afraid.”

Check out Frog Eyes on Bandcamp where you can buy their music.

Cheers!

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Chocolate Toffee Butter Cookies. New Music From The Boneheads.

Posted on October 29, 2024 by I Sing In The Kitchen

Chocolate Toffee Butter Cookies

Cookie Monster, in philosopher mode or not, would wax poetic on these Chocolate Toffee Butter Cookies. They are like biting into happiness. Crunchy pecans, smooth chocolate and toffee bits scattered in a buttery cookie are so good together.
Chocolate Toffee Butter Cookies
Chocolate Toffee Butter Cookies

Ingredients:

2 1/3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter
1 cup light brown sugar
1 teaspoon vanilla extract
1 egg
1 cup toffee bits
1 1/2 cups semisweet chocolate chips
1 tablespoon vegetable oil
2/3 cup pecans, toasted and chopped

Directions:

1. Combine flour, baking powder, and salt, in a bowl and set aside.

2. Use an electric mixer to cream butter and brown sugar until light and fluffy, about 3 minutes.

3. Add vanilla and egg and beat until combined.

4. Reduce speed to low and add flour mixture in two batches until combined. Stir in toffee bits.

5. Divide dough in half and roll each piece into a log about 9 inches long and 1 1/2 inches in diameter. Flatten each to about 2 1/2 inches wide. Wrap in cling film and refrigerate until firm, about 1 1/2 hours.

6. Preheat oven to 350ºF.

7. Line 2 baking sheets with parchment paper.

8. Use a sharp knife to cut chilled dough into 1/4-inch slices. Transfer to prepared baking sheets spacing them an inch apart.

9. Bake for 10-12 minutes or until just browned around the edges. Cool completely.

10. Transfer baked cookies to a wire rack set inside a baking sheet.

11. Melt chocolate chips with the oil in a small bowl. Stir until smooth.

12. Dip edges of cookies in melted chocolate and roll in pecans. Allow to set for one hour.

Makes 5 dozen cookies

Recipe from Cook’s Country
Chocolate Toffee Butter Cookies
Chocolate Toffee Butter Cookies
Chocolate Toffee Butter Cookies
I am such a child sometimes.

So many worthy music submissions in my inbox, but I spotted The Boneheads and laughed aloud. What a name for a band. Luckily, their latest song ‘Feel The Light’ is an uplifting joy of a tune and fits right in with cookies that bring so much happiness.

“Todays a brand new day
and I feel the light”

Check out The Boneheads on Bandcamp where you can buy their music.

Cheers!

Posted in Cookies | Tagged | Leave a comment

Everything Bagel Galette With Eggs And Smoked Salmon

Posted on September 30, 2024 by I Sing In The Kitchen

Everything Bagel Galette With Eggs And Smoked Salmon

C’mon Steve! You’ve got this.

Funny.

Making an interesting meal is no pressure at all with this recipe for Everything Bagel Galette With Eggs And Smoked Salmon.

The unexpected combination of Gruyère, eggs and smoked salmon hit all the flavor notes. The everything bagel seasoning and a bunch of capers make the galette so good. It’s as great for brunch as it is for dinner.

I was skeptical about stacking the two pie crusts, but it bakes up to a terrifically textured crust that is not soggy at all.

Everything Bagel Galette With Eggs And Smoked Salmon
Everything Bagel Galette With Eggs And Smoked Salmon

Ingredients:

1 (14 oz) pkg refrigerated pie crusts (2 pie crusts)
Flour, for dusting
4 oz cream cheese, softened
8 oz Gruyère cheese, shredded
1 egg, beaten, plus 6 large eggs
2 Tbs everything bagel seasoning
¼ tsp kosher salt
¼ tsp black pepper
3 oz thinly sliced smoked salmon, torn into bite-size pieces
2 Tbs capers

Directions:

1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper.

2. Unroll 1 piecrust onto a lightly floured work surface. Place second piecrust on top; gently press down to adhere together. Roll into a 14-inch round then transfer dough to prepared baking sheet.

3. Spread cream cheese over surface of piecrust, leaving a 2-inch border. Sprinkle evenly with Gruyère.

4. Lift the outer edges of dough border, and pull up and slightly over the filling, leaving center of galette exposed. Brush top of dough border with beaten egg. Sprinkle brushed border with everything bagel seasoning.

5. Bake in until golden, 10 to 12 minutes.
Everything Bagel Galette With Eggs And Smoked Salmon

6. Remove galette from oven and crack remaining 6 eggs, evenly spaced, across the exposed top. Sprinkle with salt and pepper.

7. Return to oven and bake until egg whites are set but yolks are still runny, 12 to 15 minutes.
Everything Bagel Galette With Eggs And Smoked Salmon

8. Remove from oven. Top evenly with smoked salmon and sprinkle with capers. Slice and serve immediately.

Serves 6

Recipe from People Magazine
Everything Bagel Galette With Eggs And Smoked Salmon

Have you seen the movie “Aftersun”? It’s a very moving film with brilliant acting by Paul Mescal.

I have never felt the same listening to ‘Under Pressure’ because of this scene.

And a very different cover of ‘Under Pressure’.

Check out Chase Holfelder on Bandcamp where you can buy his music.

Cheers!

Posted in Breakfast, Main Courses, Snack, Tart | Tagged , | Leave a comment

Copycat Dairy Queen Ice Cream Cake. New Music From Hippo Campus.

Posted on August 21, 2024 by I Sing In The Kitchen

Copycat Dairy Queen Ice Cream Cake

I wrote all about my love for ice cream cakes waaaay back in the first year of ISITK. Specifically Carvel Ice Cream Cake. (You can read my gushing adoration and get that recipe here.)

I had never had a Dairy Queen Ice Cream Cake, but kept coming across copy cat recipes online. I decided to try one out and I am very glad I did. It was so delicious and a true equal to the Carvel one.

I love that ice cream cakes can be made well ahead and are easily customized by substituting your favorite ice cream flavors.

I like vanilla ice cream more than chocolate so I used 2 quarts of vanilla and only 1 quart of chocolate in today’s recipe.

Copycat Dairy Queen Ice Cream Cake
Copycat Dairy Queen Ice Cream Cake

Ingredients:

Chocolate Cookie Crunchies (recipe follows)
Chocolate Fudge (recipe follows)
Whipped Cream (recipe follows)
1.5 quart container vanilla ice cream
1.5 quart container chocolate ice cream
Assorted sprinkles

Directions:

1. Line an 8 × 3-inch cake pan or springform pan with plastic wrap so that it covers the bottom and overhangs the sides of the cake pan. Two pieces of wrap should be enough.

2. Set the chocolate ice cream out to soften for 20 minutes. Add the softened chocolate ice cream to the prepared cake pan and spread into an even layer. Freeze for 30 minutes.

3. While ice cream is in the freezer, make the crunchies and chocolate fudge.

4. Remove the cake pan from the freezer, then pour the slightly cooled chocolate fudge over the ice cream and spread into an even layer. Freeze for 10 minutes.

5. Sprinkle the cookie crunchies over the fudge layer, then freeze for 2 hours until mostly firm.

6. Set the vanilla ice cream out to soften for 20 minutes. Spread the vanilla ice cream over the other layers then freeze until firm, 2-3 hours.

7. Use the plastic wrap to lift the frozen cake out of the pan and place on a serving plate. Return the cake to the freezer.

8. Frost the cake with the whipped cream and decorate as desired with the sprinkles. I used a star tip in a pastry bag to make the swirls on top.

9. Freeze the cake until ready to serve. Cake will keep one week if well covered.

Serves 12-14

Chocolate Cookie Crunchies

Ingredients:

3/4 cup Oreo cookie crumbs (about 9 Oreos)
1 1/2 Tbs butter, melted

Directions:

1. Preheat oven to 350℉. Line a large baking sheet with parchment paper.

2. Combine the Oreo crumbs and melted butter. Stir until well combined then spread evenly onto the prepared baking sheet.

3. Bake 8 minutes, remove from oven and let cool.

Chocolate Fudge

Ingredients:

1 cup semi-sweet chocolate chips
3 Tbs light corn syrup
1/2 tsp vanilla extract
1/2 cup heavy whipping cream

Directions:

1. In a large bowl combine the chocolate chips, corn syrup and vanilla extract.

2. Heat the cream just until it begins to simmer, then pour over the chocolate chip mixture. Let sit for 3 minutes, then whisk until smooth.

Whipped Cream

Ingredients:

2 cups heavy whipping cream, cold
1 cup confectioners’ sugar
1 1/2 tsp vanilla extract

Directions:

1. Whip the cream, sugar and vanilla extract in a large mixer bowl until stiff peaks form.

Recipes from Life Love And Sugar

Copycat Dairy Queen Ice Cream Cake
Copycat Dairy Queen Ice Cream Cake
Copycat Dairy Queen Ice Cream Cake

The fourth album from Minneapolis-based band Hippo Campus is due out next month. From what I have heard so far, it’s really good.

‘Paranoid’ bops around with perfect moody pop. “Your ugly mug” cracks me up.

“Wait, I thought I saw
my own face in the mirror
but it was your ugly mug
I can go back to being
paranoid, paranoid
everything and everyone’s
out to get me”

Check out Hippo Campus on Bandcamp where you can buy their music and learn of upcoming tour dates in the US and London.

Cheers!

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The Omelet From The Bear

Posted on July 22, 2024 by I Sing In The Kitchen

The Omelet From The Bear

That video is from the second season of The Bear. I knew right away I would have to try the recipe.

The very thought of a buttery omelet filled with herby Boursin cheese and topped with potato chips seemed genius. And it is.

The Omelet From The Bear
The Omelet From The Bear

Ingredients:

3 large eggs
1 to 2 tablespoons salted butter, plus more for serving
Boursin cheese
Fresh chives, thinly sliced
Potato chips, gently crushed

Directions:

1. Place a fine-mesh sieve over a small bowl. Crack eggs into the sieve, then whisk with a fork until all the egg has strained through. (I don’t know…I’m not sure this step made much difference).

2. Transfer the Boursin cheese to a pastry bag (or use a zip-top bag and cut a ½-inch hole off of one corner). This makes it easy to pipe a line of Boursin down the center of the omelet.

3. Heat butter in a nonstick skillet over medium-low heat until melted. Pour in the eggs and very lightly scramble with a spatula. Cook, undisturbed, until the top of the omelet looks almost entirely set. Run the spatula along the sides of the omelet and jiggle the pan back and forth to prevent it from sticking to the pan. Remove from the heat.

4. Pipe a generous line of Boursin down the middle of the omelet from one end to the other. Holding the handle of the pan, tilt the pan so that the top of the omelet starts to curl away from the pan. Use a fork or the spatula to gently roll the omelet into a tight cylinder. Transfer the omelet, seem-side down, onto a plate.

5. Spread some additional butter over the warm omelet, then garnish with chives and potato chips.

Recipe from the TV show The Bear. Text adapted from Allrecipes.
The Omelet From The Bear

‘Spinning Away’ features in a third season episode of The Bear. It’s one of my favorite songs ever and I was thrilled when it came on.

Brian Eno is brilliant, as is John Cale. What an amazing tune that I hadn’t listened to in a long time.

“On a hill, under a raven sky
I have no idea exactly what I’ve drawn
Some kind of change, some kind of spinning away
With every single line moving further out in time”

Check out Brian Eno & John Cale on Bandcamp where you can buy their music.

Cheers!

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