21 Recipes to Get Hygge With

Hi friends! I’m soooo excited to share today’s post with you because it’s inspired by the new lifestyle trend that’s been getting a ton of buzz in the news lately – HYGGE! (pronounced HOO-gah.)

21 Recipes to Get Hygge With | CaliGirlCooking.com

In case you’ve been living under a rock and haven’t heard of it yet, hygge is a Danish concept that, in a word, translates to “coziness.” It encourages people to take some time every day to do all things warm and snuggly – whether it be cuddling up under a warm blanket with a book and cup of coffee in hand, or sitting in front of the fireplace with your loved ones watching a TV show.

Of course, any time spent “hyggelig” (the verb form, pronounced HOO-ga-lee) merits some delicious comfort food to go with it, and that’s what I’m bringing you today! I’ve put together a fantastic roundup of the ultimate hygge recipes, guaranteed to make any time spent hyggelig a smashing success.

So let’s get to it!

1. PULL-APART BEER BREAD WITH COMTE AND wHOLE gRAIN mUSTARD
Pull-Apart Beer Bread with Comte and Whole Grain Mustard | 21 Recipes to Get Hygge With on CaliGirl Cooking
Get the recipe here. // CaliGirl Cooking
2. Healthy Mushroom Risotto
Healthy Mushroom Risotto | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Lively Table
3. Slow Cooker Moroccan Lamb
Slow Cooker Moroccan Lamb | 22 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // The Purple Ladle
4. Vanilla Coconut Matcha Latte
Vanilla Coconut Matcha Latte | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Bourbon and Honey
5. Slow Cooker Chicken Curry with Coconut Milk
Slow Cooker Chicken Curry with Coconut Milk | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Gluten-Free with LB
6. Danish Smorrebrod with Remoulade
Danish Smorrebrod with Remoulade | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Caroline’s Cooking
7. Skillet Cornbread with Manuka Honey and Cinnamon Butter
Skillet Cornbread with Manuka Honey and Cinnamon Butter | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Veggie Desserts
8. 5-Ingredient Broccoli Cheese Soup
5-Ingredient Broccoli Cheese Soup | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Wholesome Yum
9. Caribou
Caribou | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // CaliGirl Cooking
10. Chicken and Cauliflower Skillet
Chicken and Cauliflower Skillet | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Grits and Pinecones
11. Easy One-Pot Mac ‘n Cheese with Hidden Veggies
Easy One-Pot Mac 'n Cheese with Hidden Veggies | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Raia’s Recipes
12. Black Pepper Rose Puff Loaf
Black Pepper Rose Puff Loaf | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Elegant Meraki
13. Mushroom and Cauliflower Vegan Shepherd’s Pie
Mushroom and Cauliflower Vegan Shepherd's Pie | 22 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Delicious Everyday
14. Kentucky Coffee
Kentucky Coffee | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // CaliGirl Cooking
15. Stuffed Sweet Potatoes with Lentils, Kale and Sun Dried Tomatoes
Stuffed Sweet Potatoes with Lentils, Kale and Sun Dried Tomatoes | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Lauren Caris Cooks
16. Vegan Florentine Biscuits
Vegan Florentine Biscuits | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Anna Banana
17. Easy Swiss Chard Lentil Soup
Easy Swiss Chard and Lentil Soup | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // My Wife Can Cook
18. Sweet with Heat Yam Casserole
Sweet with Heat Yam Casserole | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // CaliGirl Cooking
19. Coconut Braised Chickpeas and Spinach
Coconut Braised Chickpeas and Spinach | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // Bunsen Burner Bakery
20. Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage
Savory Pretzel Bread Pudding with Cheddar, Apples and Sausage | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // CaliGirl Cooking
21. Apple Crumble with a Twist
Apple Crumble with a Twist | 21 Recipes to Get Hygge With on CaliGirlCooking.com
Get the recipe here. // The Dessert Spoon

Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce

The warm and cozy fall dinner ideas just keep on comin’.

Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce | CaliGirlCooking.com

And these Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce (say that ten times fast) are right there at the top of my list of favorites. They’re intricate and comforting at the same time, with the perfect balance of fall flavors. They’re also fairly healthy and completely attainable on a weeknight.

That’s right, with just a little preparation, these beautiful plates full of delicious scallops, hearty spaghetti squash and a creamy, sweet yet spicy apple brandy sauce can be on your dinner table tonight.

Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce | CaliGirlCooking.com

I seem to have a penchant for serving scallops and other seafood with decadent sauces and fresh root vegetables of some kind. It shows in my ever-so-popular Scallop Sundae and my family fave, Fish with Bananas, but these here Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce are one-of-a-kind. While the other two are adaptable to any time of year, this dish just screams “fall,” so you better just go right on ahead and make it, like, this week.

Now, I know it’s Monday and, if you’re recovering from a fun-filled weekend like I am, you might need just a little extra hand holding to REALLY believe that this is a meal you can make on any old night of the week. So let me walk you through it!

The first thing we want to do for these Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce is roast up some spaghetti squash to make into pancakes. We’re talking latke-style pancakes, not Saturday morning breakfast pancakes. They really are made quite similarly to latkes. Once we shred up the cooked spaghetti squash, we simply mix it up with some eggs, some flour and loads of spices. Oh, and some Parmesan cheese! You don’t want to forget the cheese. I didn’t include it in my first go at these pancakes and when I included it in the second batch it added just a whole new level of flavor.

Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce | CaliGirlCooking.com

Once we have our batter all mixed and ready to go, we want to griddle up these pancakes ASAP. The longer the batter sits, the more the egg separates from the rest of the mixture, resulting in a slightly less cohesive pancake. Still edible, just not as pretty. A simple griddle will do for the grilling, and depending on the size, you can cook a few pancakes at a time.

When making your batches of spaghetti squash pancakes, I’d highly recommend placing them on an oven rack or something where the heat can circulate. I just stacked mine on a plate as I cooked them and over time they got just a tad soggy, so the rack would help prevent this.

Once our spiced spaghetti squash pancakes are done, it’s time to move to the apple brandy sauce. We’re saving the scallops for last because, well, freshly seared scallops. There’s nothing much better than their smooth-as-silk tenderness hot off the pan.

For our sauce, we’re going to saute some cubed apples in just a little bit of butter and, of course, cinnamon (no fall meal would be complete without it.) Once we’ve got them going, we pour in our apple brandy AND regular brandy (I used both because I had it, but you could easily omit one or the other if you have no idea what you’ll do with two types of brandy sitting in your liquor cabinet.) We also add a touch of brown sugar to really add that rich caramelization and a dash of cayenne to lend just the right amount of savory to this otherwise sweet sauce. Finally, finish off the sauce with a little more butter to get it to all really come together, and pour it into a small saucepan over low heat to keep it going while you cook the scallops.

For something that could easily be a very complicated recipe, I tried to keep these Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce as simple as possible for you. This means we’re searing our scallops in the same saute pan that we started the sauce in. There will be just enough tasty tidbits left in the pan to give the scallops a light, cinnamon-apple flavor, but you’ll want to add a touch more olive oil and butter to get that really good sear.

Once you add the scallops to the hot pan, they’re ready in a flash. We’re talking 6-8 minutes MAX. I  usually prefer to err on the side of undercooking, as I find scallops often continue to cook a little bit after you remove them from the heat. Plus, there’s nothing worse than overcooking these little nuggets of the sea L We want them cooked just perfectly. No rubbery, chewy scallops here!

Now that all of the cooking’s out of the way, it’s time to dish up our plates. We start with a base of spiced spaghetti squash pancakes, and place our scallops delicately on top. We then ladle on alllll the apple brandy sauce. (Trust me, you don’t want to skimp on this, the sauce is sooooo good and you’ll definitely want enough to spread it allll over those pancakes.)

Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce | CaliGirlCooking.com

And that’s it! See, it wasn’t that bad, was it? Even if you think Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce are wayyyy too complicated for a weeknight, you can bet that if you give the little bit of extra effort this recipe requires, your significant other will just about die with happiness when this is on the menu for your next date night in. So get it on the schedule, open up a bottle of oaky Chardonnay, and give in to the beautiful thing that is Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce. You won’t be sorry!

Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
The perfect fall comfort-food meal - seared scallops served atop spaghetti squash pancakes, topped with a luscious apple brandy sauce.
Ingredients
For the Spiced Spaghetti Squash Pancakes:
  • ½ of a large spaghetti squash
  • 2 tablespoons olive oil
  • 2 large shallots minced
  • ½ cup grated Parmesan
  • 3 eggs
  • 1/4 cup flour
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 tablespoon butter
For the Apple Brandy Sauce:
  • 3 tablespoons butter divided (I highly recommend Kerrygold)
  • 1 cup chopped Fuji apple about ½ of a large apple
  • ½ teaspoon ground cinnamon
  • 1 tablespoon dark brown sugar
  • ¼ cup apple brandy
  • 2 tablespoons brandy
  • 1/8 teaspoon cayenne
For the Seared Scallops:
  • 9-12 jumbo sea scallops
  • Salt & pepper
Instructions
  1. First, make the spaghetti squash pancakes. Preheat the oven to 350 degrees Fahrenheit. Take the half of the spaghetti squash and drizzle olive oil over the inside. Roast in 350 degree oven for 30 minutes, until squash is tender enough to pierce with a fork.
  2. Once cooked spaghetti squash is cool enough to handle, scrape out two cups of the innards. In a medium mixing bowl, combine spaghetti squash, shallots, Parmesan, eggs, flour, salt and pepper.
  3. Heat a griddle over medium-high heat. Melt one tablespoon of butter on griddle and then scoop 1/3 cup of the batter onto the griddle at a time to form the pancakes. Cook pancakes for 2-3 minutes, until the edges begin to set and the bottom turns golden, then flip to cook the other side for an additional 1-2 minutes. Remove the pancakes to a rack in a warm place.
  4. Next, make the Apple Brandy Sauce. Melt 1 tablespoon of butter in a medium saute pan. Once butter is melted, add apple, cinnamon, and dark brown sugar. Toss to coat and saute for about 4 minutes. Add brandies to pan and stir to combine. Remove pan from heat and stir in additional 2 tablespoons of butter. Transfer to a small saucepan and place over low heat until ready to use.
  5. Using the same saute pan you made the apple brandy sauce in, sear the scallops. Place pan over medium-high heat. Rinse scallops under cold running water and pat dry. Season with salt and pepper, then add to pan. Let sear on first side for about 3 minutes (until you get a nice golden crust on the bottom side of the scallop), then flip over and sear the other side for 2-3 minutes. It’s okay to remove the scallops when they are still slightly tender, as they will continue to cook a bit once they are removed from the heat.
  6. Now, it’s time to plate up the dish. Stack two of the Spiced Spaghetti Squash Pancakes on each dinner plate. Top with three scallops and then generously spoon the apple brandy sauce over top. Serve immediately.
Recipe Notes

Wine Pairing Note: Serve this dish with a rich, oaky Chardonnay. It’s full body will match perfectly with the spices, seafood, and squash, yet it won’t be so heavy that it will drown the flavors out.

 

Spiced Spaghetti Squash Pancakes with Seared Scallops and Apple Brandy Sauce | CaliGirlCooking.com

Dinner is served…

French Onion Soup

Talk about a change in the weather.

French Onion Soup | CaliGirl Cooking

Where did all that rain come from? We were basking in summer-like heat last week and then all of a sudden we’re once again pulling out our rain boots. It’s far-fetched to say that El Nino has brought us all of the wet weather we’ve been hoping for this year, but it sure has kept us guessing.

Well, this change in the weather is a-okay with me, because I have a super-easy, super-delicious French Onion Soup that I’ve been dying to share with you. It’s another recipe I stole from my dad (rather, reinterpreted since he never follows a recipe) and I know it’s just going to knock your socks off.

French Onion Soup | CaliGirl Cooking

But first, how was your weekend? Was it rainy (or snowy) where you live too? Did you cuddle up on the couch in your PJ’s, watch movies and eat delicious snacks like Spiced Rosemary Bar Nuts and Mango Sriracha Hummus? I’m not going to lie, I could totally use one of those days right now.

We just got back from another whirlwind trip to Napa & Sonoma, where we did our final walkthrough for our wedding….Crazy! We are still a little over three months away, but with Chris and my insane schedules for the next few months, it was the last time we’d be able to get up there for a “wedding planning weekend” before the big day. We’re so lucky to have an amazing wedding planner based up there to finalize all the last-minute details, I’m not sure what we would do without her. (Shout-out to my girl Jamie at A Savvy Event!)

We absolutely LOVE our trips to Napa/Sonoma, and I only wish we could spend more time there. Because we’ve had to go up there so many times these past few months for strictly “wedding planning business,” it will be a little relief once we can take a trip up there after the wedding for an actual vacation. Regardless, we never fail to eat as much good food, drink as much good wine, and see as many friends as possible when we’re there.

Because these trips are such a non-stop whirlwind, we’re always a bit beat once we make it home on Sunday night. It takes at least a couple of days for us to find our feet again and get around to unpacking our bags.

French Onion Soup | CaliGirl Cooking

This French Onion Soup is the epitome of the type of meal we like to make for dinner after such a busy (and quick) weekend trip. It takes a little bit of time to “blonde” the onions, but after that you literally just throw everything into a big pot and let it simmer away for all of the flavors to meld. It always surprises me how few ingredients go into this dish to make it so incredibly tasty. Ahhh…the power of a cooked onion!

French Onion Soup | CaliGirl Cooking

French Onion Soup | CaliGirl Cooking

The next hardest part (after “blonding” the onions) is to get your crispy Gruyere toast-topper the perfect level of toasted and cheesy golden brown. Our broiler is our friend, not our foe, in this particular situation. We just need to keep a close eye on it to avoid an unfortunate run-in with the fire alarm.

One quick note regarding the toast: I picked up a seeded multigrain loaf from the Farmer’s Market and I would HIGHLY recommend using something similar if you can find it (the fresher, the better!) The nuttiness from the seeds and the whole grains really stood up well to the Gruyere and heartiness of the soup. You most definitely will not regret it!

Really, it is sooo easy. And the flavors are just out of this world. The ultimate comfort food and a quick meal to prepare, any leftovers reheat wonderfully (just avoid adding the Gruyere toast topper until you’re ready to eat it, those don’t reheat too well.)

Although this soup could surely be served in any oven-safe bowl, if you really want to get fancy I highly recommend ordering some of these French Onion Soup Bowls. The handle will be very useful when you’re pulling the hot dish out from under the broiler!

French Onion Soup | CaliGirl Cooking

So have I convinced you yet? Are you no longer intimidated by the fancy French Onion Soup you order at your favorite restaurant? Good, because there’s absolutely no need to be. Now go out and get yourself some onions and crusty bread, because this French Onion Soup deserves to be on your table for dinner. It is that good.

French Onion Soup
The hearty, comforting soup with nutty multi-grain bread and a cloak of melted Gruyere cheese.
Ingredients
  • ½ stick butter I prefer Kerrygold
  • 3 large white onions sliced
  • 1 teaspoon dried tarragon
  • 4 cups beef broth
  • 1 – 10.5 ounce can of beef consommé
  • 1/3 cup dry Sherry
  • 4 thick slices seeded whole grain bread
  • 1-2 cups thinly sliced or shredded Gruyere cheese (depending on how much cheese you like)
Instructions
  1. Melt butter in a Dutch oven over medium heat. Add sliced onions and sauté until blonde (not browned.) Stir frequently. Add tarragon and stir to combine.
  2. Add beef broth, consommé and Sherry. Stir and bring to a simmer. Let simmer for at least 30 minutes or up to an hour or two. The flavor just gets better with time.
  3. While soup is simmering, turn broiler on high. Place bread slices on a jelly roll pan lined with aluminum foil (for easy cleanup.) Place under broiler for about 3 minutes, or until bread just starts to take on a golden-brown hue.
  4. Ladle soup into individual French Onion Soup Bowls.
  5. Remove bread from oven and place one slice on top of each bowl of soup. Sprinkle each slice of bread with cheese. Using the same jelly roll pan you used for the bread, place soup bowls on the pan and return to the broiler for about 5 more minutes, or until cheese has melted and started to brown. Remove from oven and enjoy as soon as possible without burning yourself.
Recipe Notes

Wine Pairing Note: This dish is big on flavor but is still not SUPER heavy. Because of this, it would pair equally well with a lighter Pinot Noir or a heavier Cabernet Sauvignon or Cabernet Franc.

 

French Onion Soup | CaliGirl Cooking

My kind of comfort food.