Sweet Potato Casserole without Marshmallows

November 25, 2024 Side Dishes

Sweet Potato Casserole without Marshmallows

Sweet potato casserole is my absolute favorite Thanksgiving side dish. When I was tasked with this dish for the friends-giving potluck, I recipe tested this dish 7 times until I came up with the perfect dish that combines the sweet potato with a delicious pecan streusel topping. This dish always gets rave reviews from my friends and family and it's so good that no one even notices theres no marshmallows.

Why you'll love the best sweet potato casserole recipe

Creamy and sweet: The smooth, naturally sweet mashed sweet potatoes offer a rich and satisfying base.
Crunchy topping: The pecan oatmeal streusel adds a perfect contrast with its nutty, buttery crunch.
Balanced flavors: A blend of warm spices enhances the sweetness of the potatoes, making each bite flavorful.
Crowd-pleaser: It's a hit at holiday gatherings, combining comfort and nostalgia in one dish.
Easy to make: This recipe is simple to prepare but delivers a big impact in taste and presentation.
Perfect mix of textures: The creamy filling paired with the crispy topping offers a delightful texture contrast everyone will enjoy.

Ingredients needed for this sweet potato casserole with streusel topping

Sweet potatoes
Cinnamon stick
evaporated milk
vanilla extract
large eggs
all purpose flour
oats
pecans
brown sugar
ground cinnamon
ground nutmeg
Unsalted butter

Instructions for this sweet potato side dish

Peel sweet potatoes. Dice into 1-inch cubes. Add the sweet potatoes and cinnamon stick to a large pot of salted water. Bring to a boil over high heat, then lower the heat to a simmer and cook until the potatoes are tender about 15-20 minutes.

Drain sweet potatoes. Using a potato masher, mash well so that there are no big chunks.

3. Add softened butter, evaporated milk, brown sugar, vanilla, ground cinnamon, nutmeg and salt. Mix by hand or for a smoother texture, with a hand mixer or electric mixer. Stir until completely combined then mix in eggs until incorporated.

4. Preheat the oven to 350 degrees. Butter or grease a 9x9 inch baking dish and transfer the sweet potato mixture to the dish.

5. For the topping, in a medium bowl, combine all topping ingredients: flour, brown sugar, melted butter, salt, pecans, oats and cinnamon. Sprinkle evenly over the sweet potato mixture.

6. Bake for 20 minutes covered with aluminum foil. Uncover and bake for another 10 minutes at 350 degrees, until set in the middle and golden on top.

7. Serve warm.

Variations and substitutions for this sweet potato casserole oatmeal streusel

Sweet Potato Base Variations:

Healthier Version: Use coconut milk or almond milk instead of heavy cream for a dairy-free option. Substitute honey or maple syrup for brown sugar to reduce refined sugar.

Topping Variations:

Nut-Free: Replace pecans with sunflower seeds or pumpkin seeds for a similar crunchy texture without the nuts.
Coconut Topping: Swap pecans for shredded coconut for a tropical twist.
Gluten-Free Streusel: Use gluten-free oats and replace flour with almond flour or a gluten-free flour blend to make the dish gluten-free.
Marshmallow Topping: Add mini marshmallows on top of the streusel, or replace the streusel altogether for a traditional sweet potato casserole with marshmallow topping.

Flavor Substitutions:

Spices: Experiment with spices like cinnamon, nutmeg, allspice, or ginger to deepen the flavor profile.
Add Citrus: Add a splash of orange juice or zest to the sweet potatoes for a bright, citrusy flavor.
Vanilla or Maple: Mix in a teaspoon of vanilla extract or maple syrup for extra sweetness and richness.

Sweetener Substitutions:

Maple Syrup: Use maple syrup instead of brown sugar for a more natural, rich sweetness.

Lower Sugar: Reduce the amount of brown sugar or use natural sweeteners like honey, agave, or stevia to cut down on refined sugar.

FAQ's for making the best sweet potato casserole

1. Can I make sweet potato casserole ahead of time?
Yes! You can prepare the casserole up to 2 days in advance. Assemble the casserole (without baking), cover tightly, and refrigerate. Add the streusel topping just before baking.

2. Can I freeze sweet potato casserole?
Yes, you can freeze it. Assemble the casserole without the streusel topping, then wrap it tightly and freeze for up to 2 months. When ready to bake, thaw in the refrigerator, add the streusel, and bake as directed.

3. Can I use canned sweet potatoes?
Yes, you can substitute canned sweet potatoes for fresh. Be sure to drain them well, and reduce the added sugar slightly, as canned sweet potatoes tend to be sweeter.

4. Can I make this casserole gluten-free?
Absolutely! Use gluten-free oats and substitute the flour in the streusel with almond flour or a gluten-free flour blend.

5. How do I prevent my streusel from getting soggy?
To ensure a crunchy topping, bake the casserole uncovered, or bake the streusel separately for a few minutes before adding it on top of the casserole.

6. What can I substitute for pecans in the streusel?
You can use walnuts, almonds, or hazelnuts, or for a nut-free version, try sunflower or pumpkin seeds for a similar crunch.

7. Can I make this casserole dairy-free?
Yes! Substitute the butter with dairy-free margarine or coconut oil, and use a non-dairy milk like almond milk or coconut milk in the sweet potato base.

8. How do I know when the casserole is done?
The casserole is done when the sweet potatoes are heated through and the streusel topping is golden brown and crisp, usually after baking for 25-30 minutes at 350°F.

9. Can I add marshmallows to this recipe?
Yes, for a more traditional sweet potato casserole, you can add mini marshmallows on top of the streusel during the last 5 minutes of baking.

Storage Instructions for this sweet potato casserole without marshmallows

Refrigerator Storage:

Allow the casserole to cool completely after baking.
Cover tightly with plastic wrap or aluminum foil, or transfer leftovers to an airtight container.
Store in the refrigerator for up to 4 days.

Freezer Storage:

If you want to freeze the casserole, it’s best to do so before baking.
Assemble the casserole (without the streusel topping), wrap it tightly in plastic wrap, then in aluminum foil, or place it in an airtight, freezer-safe container.
Freeze for up to 2 months.
When ready to bake, thaw the casserole in the refrigerator overnight, add the pecan oatmeal streusel topping, and bake as directed.

Reheating:

For individual portions, reheat in the microwave for 1-2 minutes until warmed through.
For reheating the entire casserole, place it in a 350°F oven, covered with foil, and bake for 20-30 minutes until heated through. Remove the foil during the last 5 minutes if you want to crisp up the streusel topping again.

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November 21, 2024 Savory Recipes

Cheesy Mashed Potatoes Recipe

I've never met a potato dish that I didn't love and this cheesy mashed potato recipe is no exceptions. This garlic herb mashed potatoes has two different types of cheese and is the perfect side dish for weeknight meals. I have been making this mashed potatoes with herbs and cheese a couple of times a month for atleast 5 years now. This recipe is one of my son's favorite side dishes and he absolutely loves it.

Why you'll love this cheesy garlic mashed potatoes

You’ll love a cheesy mashed potatoes recipe because:

Creamy and Comforting: The perfect blend of smooth mashed potatoes and melted cheese creates an irresistibly creamy texture.
Rich Flavor: Smoked Gouda, cheddar, or your favorite cheese adds a rich, savory flavor to elevate this classic side dish.
Family Favorite: It’s a guaranteed crowd-pleaser, ideal for holidays, weeknight dinners, or potlucks.
Customizable: Easily tweak the recipe with your favorite cheeses, add-ins like bacon or chives, or seasoning for your ideal dish.
Simple and Satisfying: With just a few ingredients, it’s easy to make yet delivers maximum comfort and indulgence.

This dish transforms mashed potatoes into a cheesy masterpiece everyone will adore!

Ingredients needed for this mashed cheesy potatoes recipe

Russet Potatoes (Idaho potatoes)
Heavy Cream
Fresh Thyme
Fresh Rosemary
Fresh Sage
Garlic Cloves
Smoked Gouda Cheese
Sharp Cheddar Cheese
Unsalted Butter
Salt and Black Pepper

Instructions to make this easy mashed potatoes

Peel and chop the russet potatoes.
Place the peeled, chopped potatoes into a large pot of salted water. Bring to a boil over medium-high heat and cook until the potatoes are fork-tender, about 15–20 minutes.Drain the potatoes and return them to the pot.

In a small saucepan, place the garlic, sage, rosemary, chives, thyme, butter and heavy cream. Bring to a light simmer over low heat. (Warming the cream helps it incorporate better into the potatoes without cooling them down.)

Using a potato masher or ricer, mash the potatoes while still hot until they are smooth and free of lumps.
Pour the warm butter and milk mixture through a sieve into the mashed potatoes.
Add the shredded cheddar cheese, stirring until it melts into the potatoes, creating a creamy, cheesy texture.

Season with salt and pepper to taste. Add more heavy cream if you want a creamier consistency.
Garnish with chopped chives and an extra pad of butter.

Cheesy Mashed Potato Recipe FAQs

1. Can I make cheesy mashed potatoes ahead of time?
Yes! You can prepare them up to 2 days in advance. Store in the refrigerator and reheat before serving.

2. How can I make my mashed potatoes extra creamy?
Use starchy potatoes like Russets or Yukon Golds, and add warm milk, butter, or cream while mashing. Avoid over-mixing to prevent a gummy texture.

3. Can I freeze cheesy mashed potatoes?
Yes! You can freeze them for up to 2 months. Let them cool completely, then store in an airtight container. Thaw in the fridge overnight and reheat with added milk or butter.

4. How do I prevent mashed potatoes from becoming gummy?
Overmixing or using a blender/food processor can make the potatoes gluey. Mash by hand or use a potato ricer for fluffy results.

6. Can I use plant-based milk or cheese for a dairy-free version?
Yes! Substitute plant-based milk (such as almond, oat, or soy milk) and dairy-free cheese for a vegan-friendly alternative.

7. How can I prevent my mashed potatoes from becoming watery?
To prevent your mashed potatoes from becoming watery, make sure to drain the potatoes well after boiling.

8. How do I avoid lumps in my mashed potatoes?
Make sure the potatoes are fully cooked by boiling them until they are fork-tender (about 15-20 minutes). Undercooked potatoes are harder to mash and will result in lumps. For lump-free potatoes, use a potato ricer or food mill, which creates a fine, fluffy texture.

Variations and Substitutions to this simple mashed potato recipe

Here are some variations and substitutions for a cheesy mashed potatoes recipe to suit different tastes and preferences:

Cheese Variations:

Parmesan: Add nutty, salty notes for an Italian twist.
Gruyère: Provides a creamy, slightly nutty flavor for a gourmet touch.
Blue Cheese: For a strong, bold flavor. Blue cheese adds a sharp bite to mashed potatoes.
Cream Cheese: Adds extra creaminess and a slight tang.
Goat Cheese: For a creamy, tangy, and slightly earthy flavor. It pairs well with herbs like thyme or rosemary.

Potato Substitutions:

Yukon Gold: Naturally creamy with a buttery flavor.
Red Potatoes: Keep the skins on for added texture and a rustic look.
White Potatoes: Similar to Yukon Golds but slightly less starchy, they create a rich, smooth mash.

Add-Ins:

Bacon: Crumbled crispy bacon for a smoky, savory boost.
Caramelized Onions: Stir in for a sweet and savory addition.
Spices: Enhance with paprika, cayenne pepper, or nutmeg for added depth.

Dairy Substitutions:

Whole Milk: Use instead of heavy cream for lighter mashed potatoes.
Greek Yogurt: Swap for sour cream for a healthier option with tang.
Plant-Based Milk: Almond, oat, or soy milk for a dairy-free alternative.
Vegan Butter or Coconut Oil: Replace butter for a vegan-friendly dish.

Storage needed for this garlic cheesy mashed potatoes

Refrigerator Storage:

Timeframe: Store cheesy mashed potatoes in the fridge for up to 3-4 days.
Container: Use an airtight container or cover the dish tightly with plastic wrap to prevent drying out or absorbing odors.
Reheating: Reheat in the microwave or oven. Add a splash of milk or cream to restore creaminess before reheating.

Freezer Storage:

Timeframe: Freeze cheesy mashed potatoes for up to 2 months.
Method: Allow the potatoes to cool completely, then transfer them to a freezer-safe airtight container or resealable freezer bag. Remove as much air as possible to prevent freezer burn.
Reheating: Thaw in the refrigerator overnight. Reheat on the stovetop or in the oven, stirring in a little milk, cream, or butter for smooth consistency.

Proper storage ensures your cheesy mashed potatoes stay fresh and delicious, ready to enjoy whenever you need them!

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November 19, 2024 Dessert Recipes

Pistachio Cheesecake

I love all things pistachio and this amazing pistachio cheesecake is no exception. When I found myself with an over abundance of pistachio cream, I began researching to create a perfect pistachio cheesecake. I put on my culinary school training to the test and began recipe testing. I tested this recipe 4 times until it was perfected. The result is a unique and nutty dessert that's perfect for any occasion!

Why you'll love this pistachio cheesecake recipe

You’ll love pistachio cheesecake made with pistachio cream because:

Rich and Creamy: The smooth, velvety texture of the cheesecake, combined with the luxurious pistachio cream, creates a decadently rich dessert.
Nutty Flavor: The pistachio cream adds a naturally nutty sweetness, elevating the cheesecake with a unique, sophisticated flavor that pistachio lovers will adore.
Balanced Sweetness: Pistachio brings a subtle sweetness that complements the creamy cheesecake base without being overpowering, making every bite perfectly balanced.
Elegant Dessert: Its beautiful pale green color and refined flavor make it a stunning dessert that’s perfect for special occasions.
Unique Twist: This pistachio-infused version offers a deliciously different take on the classic cheesecake, making it a must-try for both cheesecake enthusiasts and those looking for something new.

Ingredients needed for this cheesecake with pistachio

Graham Crackers
Unsalted Butter
Granulated Sugar
Cream Cheese
Pistachio Cream
All purpose flour
Sour Cream
Salt
Almond Extract
Large Eggs
Vanilla Extract
Heavy Cream
Unsalted Pistachios

Instructions to make this easy cheesecake recipe

To make the crust:

In a food processor, process the cookies, salt, butter and sugar on high until very finely ground.
Add the melted butter and process until mixture is fully wet and comes together.
Press the crumbs up the sides and on the bottom of an 8″ cake pan with tall sides, lined with parchment paper.
Bake the crust 350 for 10 minutes. Place somewhere to chill while you make the filling.
Once cooled, cover the bottom half of the outside of the pan with aluminum foil.

To make the filling:

Lower oven heat to 325.
In a stand mixer, blend the cream cheese with the sugar and salt on high until it is utterly lump-free and completely smooth. Add the vanilla, almond extract and scrape down the bowl and process for another minute.
Add 1 cup of pistachio butter and process until it is very smooth and well-blended. Scrape down the bowl and process again to ensure all is combined.
Add the sour cream and process until combined.
Add the eggs, pulse until they are just incorporated.
Pour batter half of the crust and drizzle ¼ cup of pistachio butter over the cheesecake batter. Carefully pour the remaining batter into the prepared pan. Drizzle remaining ¼ cup of pistachio cream over the top of the batter.

Place the cheesecake inside of a 13x9" cake pan. Fill the pan halfway with water. This is the water bath.
Bake for about 50, rather than relying on time here look for visual cues for doneness: if it’s set on the sides and jiggly in the center it’s done.
Remove and cool on the counter for about half an hour.
Transfer to fridge and let cool for 8 hours before serving.

Garnish

Before serving, garnish your cheesecake. Mix the heavy cream, salt and powdered sugar until stiff peaks.
Then mix in the pistachio butter. Once combined, gently spread the pistachio whipped cream over the top of the cheesecake.
Lastly, garnish the top of the cheesecake with crushed pistachios.

Variations for this pistachio recipe

1. Crust Variations:

Oreo Crust: For a chocolate twist, use crushed Oreos to add richness and contrast to the pistachio flavor.
Pistachio Crust: Make a pistachio-infused crust by blending half a cup of crushed pistachios with the graham cracker crust
Digestive Biscuit Crust: Use digestive biscuits for a slightly less sweet, more crumbly base.

Toppings:

White Chocolate Ganache: Drizzle white chocolate ganache over the cheesecake for added sweetness and elegance.
Fresh Berries: Add fresh raspberries or strawberries to cut through the richness of the cheesecake.

Flavor Enhancements:

Chocolate Swirl: Swirl melted dark or white chocolate into the pistachio cheesecake batter for a marbled effect.
Raspberry Swirl: Swirl raspberry jam or strawberry jam into the cheesecake batter for a marbled effect and contrast of flavor.

4. Mini Cheesecakes:

Individual Portions: Make mini pistachio cheesecakes in muffin tins or small jars for individual servings, perfect for parties or portion control. Adjust cooking time as needed.

5. No-Bake Pistachio Cheesecake:

No-Bake Version: Make a no-bake pistachio cheesecake by using a gelatin-based filling. Simply mix the pistachio cream with whipped cream, cream cheese, and gelatin, and chill in the fridge instead of baking.

Storage for this pistachio dessert

Here’s how to properly store pistachio cheesecake:

In the Refrigerator:

Storage Time: Store the cheesecake in the fridge for up to 5-7 days.
Method: Cover the cheesecake tightly with plastic wrap or store it in an airtight container to prevent it from drying out and absorbing odors from the fridge.
Tip: It's best to let the cheesecake cool completely before covering and refrigerating to prevent condensation from forming.

In the Freezer:

Storage Time: You can freeze pistachio cheesecake for up to 2-3 months.
Method: Wrap the cheesecake tightly in plastic wrap, then in aluminum foil, or store it in a freezer-safe airtight container. If freezing individual slices, wrap each slice separately for easy thawing.
Thawing: When ready to enjoy, thaw in the refrigerator overnight for the best texture.

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November 13, 2024 Keto Friendly Recipes

Sautéed Asparagus Recipe

This sautéed asparagus recipe is packed with flavor and it is my favorite way to eat my vegetables. When I was on a low carb diet, I made it my mission to find delicious ways to eat more vegetables. I quickly found that drowning my asparagus in ground spanish chorizo, onions and garlic was the best way to eat more cruciferous greens.

This recipe only has 6 ingredients, it's quick and absolutely delicious. I recipe tested this dish over 4 times until I perfected it. This side dish is so easy to make and so versatile.

Why you’ll love asparagus sautéed with onions, garlic, and Spanish chorizo

Bold Flavor: The smoky, spicy flavor of Spanish chorizo complements the fresh, earthy taste of asparagus, creating a delicious contrast in every bite.
Aromatic: Sautéing with onions and garlic enhances the dish with rich, savory aromas, making it incredibly appetizing.
Quick and Easy: This dish is simple to prepare, making it perfect for a quick weeknight meal or an impressive side dish. This asparagus recipe only requires 6 ingredients.
Perfect Texture: The asparagus stays crisp-tender, while the chorizo adds a crispy, meaty element to the dish.
Nutritious: Packed with protein, fiber, and vitamins, this combination is not only flavorful but also a wholesome, satisfying option. This dish has low carbohydrates and is keto friendly.

This dish is a great way to elevate your everyday vegetables with minimal effort!

Ingredients needed for this recipe for sautéed asparagus

Ground Spanish chorizo
Fresh asparagus spears
Yellow onion
Garlic cloves
Salt
Black pepper

Instructions needed to make this asparagus sautéed with chorizo

In a large skillet, begin cooking the ground chorizo over medium heat. While cooking, be sure to break apart the ground chorizo.

Once the chorizo is cooked through, about 5 minutes, remove the chorizo from the skillet being sure to strain as much oil from the meat as possible.
In the skillet with the chorizo oil, add the onions and garlic. Sauté until translucent and then add the asparagus.

Toss the onions, garlic and asparagus in the the chorizo oil. Sprinkle the salt and pepper over the asparagus, stir to combine.
Then add back to the pan the chorizo. Sauté and combine the asparagus with the chorizo until the asparagus is cooked through.
Remove the asparagus from the skillet. Place the crumbled chorizo and onions over the asparagus and serve immediately.

Do you need to blanche your asparagus before sautéing ?

Blanching asparagus before sautéing is optional but can be helpful depending on the texture you're aiming for. Blanching is a useful step for thicker asparagus or when you want a vibrant, tender result, but for quicker, simpler preparations, it can be skipped. Here's a breakdown of when and why you might want to blanch:

Reasons to Blanch:

Even Cooking: Blanching asparagus briefly in boiling water (about 1-2 minutes) ensures it cooks evenly, especially if you’re sautéing thicker spears. This helps it become tender without overcooking the exterior.
Brighter Color: Blanching helps the asparagus retain its vibrant green color, making the final dish look more appealing.
Reduced Sauté Time: If you blanch the asparagus first, you can shorten the sauté time since it's already partially cooked. This can be useful when combining asparagus with other ingredients like onions or chorizo, which may take longer to cook.

When You Can Skip Blanching:

Thin Asparagus: If you’re working with thinner spears of asparagus, blanching isn’t necessary. You can sauté them directly, and they’ll cook through quickly.
For Firmer Texture: If you prefer a bit more bite to your asparagus, skip the blanching step and go straight to sautéing.

How to Blanch:

Bring a pot of salted water to a boil.
Add the asparagus and cook for 1-2 minutes.
Immediately transfer the asparagus to a bowl of ice water to stop the cooking process and retain color.
Drain and pat dry before sautéing.

How do I know my asparagus is fully cooked?

You know your sautéed asparagus is done when it becomes:

Bright Green: The asparagus should turn a vibrant, bright green color during cooking, signaling it's tender but still fresh.
Tender but Firm: The asparagus should be fork-tender—meaning it yields slightly when pierced with a fork but still has a bit of crunch or firmness. You want to avoid cooking it until it's mushy.
Slightly Crispy Edges: The tips and edges of the asparagus should develop a slight crispness or browning, especially if you're cooking over medium-high heat. This adds flavor and texture.

Cooking Time:

Thin Asparagus: 3-4 minutes.
Thicker Asparagus: 5-7 minutes.

Test for Doneness:

Simply pierce a stalk with a fork. If it slides in easily but still has some resistance, it's ready.
Taste a piece during cooking to check the texture.

For perfect results, avoid overcooking, as asparagus can quickly go from tender-crisp to mushy if left on the heat too long.

Variations and substitutions for asparagus sautéed with onions, garlic, and Spanish chorizo

Protein Substitutes:

Bacon or Pancetta: Swap Spanish chorizo for bacon or pancetta to achieve a similar smoky flavor with crispy bits of meat.
Sausage: Use any type of sausage, like Italian sausage, Andouille, or chicken sausage, for a different flavor profile.
Vegetarian Option: Omit the chorizo and add smoked paprika or chipotle powder to retain the smoky flavor. You could also add toasted nuts like almonds or walnuts for crunch and protein.

Vegetable Variations:

Bell Peppers: Add diced bell peppers for sweetness and color.
Mushrooms: Sauté sliced mushrooms with the onions and garlic for an earthy addition.
Zucchini: Include zucchini slices for a heartier vegetable mix.
Spinach or Kale: Stir in spinach or kale at the end for added greens.

Spice Variations:

Red Pepper Flakes: Add a pinch of red pepper flakes for extra heat.
Smoked Paprika: Boost the smokiness with a sprinkle of smoked paprika.
Cumin: Add cumin for a warm, earthy flavor that complements the chorizo.

Cheese Additions:

Parmesan or Manchego: Top the dish with grated Parmesan or Manchego cheese for a salty, umami finish.
Goat Cheese: Crumble some goat cheese for creaminess and tang.

Herb Additions:

Fresh Parsley or Cilantro: Add a sprinkle of fresh herbs at the end for brightness.
Thyme or Rosemary: Sauté with a sprig of fresh thyme or rosemary for a fragrant, herbal twist.

Serving Ideas:

Eggs: Serve the sautéed asparagus with a fried or poached egg on top for a satisfying breakfast or brunch option.
Pasta: Toss the sautéed mixture with pasta and a little olive oil or cream for a complete meal.
Grains: Serve over quinoa, farro, or rice to make it more filling.

Storage needed for this simple sautéed asparagus recipe

In the Refrigerator:

Storage Time: Store in the refrigerator for up to 3-4 days.
Method: Allow the dish to cool completely before transferring it to an airtight container. This prevents moisture buildup and keeps the flavors fresh.
Reheating: Reheat on the stovetop over medium heat or in the microwave. If needed, add a splash of olive oil or water to restore moisture when reheating.

In the Freezer:

Storage Time: While it's best fresh, you can freeze it for up to 1 month.
Method: Cool the dish completely and transfer it to a freezer-safe container or a zip-top bag. To prevent freezer burn, ensure the container is tightly sealed.
Reheating: Thaw in the refrigerator overnight, and reheat on the stovetop or microwave. Keep in mind that the texture of the asparagus may soften after freezing.

Proper storage will help preserve the flavors and textures for later enjoyment.

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Print Recipe

5 from 1 vote

Sauteed Asparagus Recipe

This flavorful sautéed asparagus with onions, garlic, and Spanish chorizo is perfect for a quick dish that's packed with smoky, vibrant flavors.

Prep Time5

Cook Time20

Total Time25

Course: Side Dish

Cuisine: American

Servings:

Calories: 202kcal

Author: Cari

Ingredients

Instructions

In a large skillet, begin cooking the ground chorizo over medium heat. While cooking, be sure to break apart the ground chorizo.
Once the chorizo is cooked through, about 5 minutes, remove the chorizo from the skillet being sure to strain as much oil from the meat as possible.
In the skillet with the chorizo oil, add the onions and garlic. Sauté until translucent and then add the asparagus.
Toss the onions, garlic and asparagus in the the chorizo oil. Sprinkle the salt and pepper over the asparagus, stir to combine.
Then add back to the pan the chorizo. Sauté and combine the asparagus with the chorizo until the asparagus is cooked through.
Remove the asparagus from the skillet. Place the crumbled chorizo and onions over the asparagus and serve immediately.

Notes

Storage needed for this simple sautéed asparagus recipe

In the Refrigerator:

- Storage Time: Store in the refrigerator for up to 3-4 days.

- Method: Allow the dish to cool completely before transferring it to an airtight container. This prevents moisture buildup and keeps the flavors fresh.

- Reheating: Reheat on the stovetop over medium heat or in the microwave. If needed, add a splash of olive oil or water to restore moisture when reheating.

In the Freezer:

- Storage Time: While it's best fresh, you can freeze it for up to 1 month.

- Method: Cool the dish completely and transfer it to a freezer-safe container or a zip-top bag. To prevent freezer burn, ensure the container is tightly sealed.

- Reheating: Thaw in the refrigerator overnight, and reheat on the stovetop or microwave. Keep in mind that the texture of the asparagus may soften after freezing.

Proper storage will help preserve the flavors and textures for later enjoyment.

Variations and substitutions for asparagus sautéed with onions, garlic, and Spanish chorizo

Protein Substitutes:

1. Bacon or Pancetta: Swap Spanish chorizo for bacon or pancetta to achieve a similar smoky flavor with crispy bits of meat.

1. Sausage: Use any type of sausage, like Italian sausage, Andouille, or chicken sausage, for a different flavor profile.

1. Vegetarian Option: Omit the chorizo and add smoked paprika or chipotle powder to retain the smoky flavor. You could also add toasted nuts like almonds or walnuts for crunch and protein.

Vegetable Variations:

1. Bell Peppers: Add diced bell peppers for sweetness and color.

1. Mushrooms: Sauté sliced mushrooms with the onions and garlic for an earthy addition.

1. Zucchini: Include zucchini slices for a heartier vegetable mix.

1. Spinach or Kale: Stir in spinach or kale at the end for added greens.

Spice Variations:

1. Red Pepper Flakes: Add a pinch of red pepper flakes for extra heat.

1. Smoked Paprika: Boost the smokiness with a sprinkle of smoked paprika.

1. Cumin: Add cumin for a warm, earthy flavor that complements the chorizo.

Cheese Additions:

1. Parmesan or Manchego: Top the dish with grated Parmesan or Manchego cheese for a salty, umami finish.

1. Goat Cheese: Crumble some goat cheese for creaminess and tang.

Herb Additions:

1. Fresh Parsley or Cilantro: Add a sprinkle of fresh herbs at the end for brightness.

1. Thyme or Rosemary: Sauté with a sprig of fresh thyme or rosemary for a fragrant, herbal twist.

Serving Ideas:

1. Eggs: Serve the sautéed asparagus with a fried or poached egg on top for a satisfying breakfast or brunch option.

1. Pasta: Toss the sautéed mixture with pasta and a little olive oil or cream for a complete meal.

1. Grains: Serve over quinoa, farro, or rice to make it more filling.

Nutrition

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November 11, 2024 Side Dishes

Simple Mac and Cheese Recipe Without Flour

I have been making this simple mac and cheese recipe at least twice a month for the last 6 years. I first learned to make mac and cheese in culinary school and have loved making it ever since (over 20 years ago). This no-flour mac and cheese is so simple to make and it is an absolute hit every single time.

My son loves this pasta recipe and asks for it multiple times a week for dinner. This dish is perfect for meal planning, as a side dish on Thanksgiving or as a dish to bring to a potluck.

Why you'll love this no-flour cheese pasta

You’ll love no-flour mac and cheese made with Colby Jack, Mozzarella, Cheddar, and Monterey Jack cheeses because:

Extra Creamy: Without flour, the dish relies purely on cheese and cream for thickening, making it incredibly rich and creamy.
Flavor Explosion: The combination of Colby Jack, Mozzarella, Cheddar, and Monterey Jack creates a perfect balance of sharpness, creaminess, and meltability. Each cheese brings its unique flavor, resulting in a deliciously cheesy bite.
Gluten-Free Sauce: Since there’s no flour, it’s a great option for anyone avoiding gluten without sacrificing flavor or texture.
Quick and Simple: This version skips the flour-based roux, making the recipe faster and easier to prepare.
Gooey Texture: The Mozzarella adds a stretchy, gooey texture, while the other cheeses melt beautifully, ensuring every bite is cheesy perfection.

What kind of cheese should you use?

For this macaroni and cheese recipe I use the following:

Sharp Cheddar Cheese
Monterey Jack Cheese
Colby Cheese
Mozzarella Cheese

Ingredients needed for this macaroni with cheese sauce

Water
Chicken bouillion
Macaroni pasta
Sharp cheddar
Monetery Jack
Colby Jack
Mozzarella
Cream cheese

Heavy Cream
Salt
Black pepper
Smoked paprika
Garlic powder
Onion powder
Ground mustard
Cayenne pepper

Instructions needed for this no flour cheesy mac

Preheat the oven to 350°F. Grease a 9 x 13 baking dish with softened butter. Shred all your cheese and combine in a large mixing bowl.

Bring a large pot of water to a boil, add the chicken bouillon and pasta. Cook al dente according to the package instructions. Drain your pasta, be sure to reserve half a cup of the pasta water. Set the reserved pasta water and pasta aside.

Next, add the cream cheese to the large pot and melt over low heat. Stir until the cream cheese is melted, about 2-3 minutes.

Add the seasonings and heavy cream to the pot and stir well. Turn the heat to medium and bring the cream mixture to a light simmer. Once well combined, add the milk and pasta water. Simmer and stir for a few minutes, until it’s starting to thicken. Do not boil.

Lower the heat to low and stir in half of the shredded cheese, reserving the other half of the cheese mixture. Mix until the sauce and cheese are well combined, then fold in the cooked pasta.

Transfer half of the mac and cheese to the buttered casserole dish. Place over the mac and cheese layer in one fourth of the shredded cheese. Then, add over the layer of cheese, place the remaining pasta. Lastly, add the remaining ¼ mixture of shredded cheese over the pasta layer.

Place the casserole dish in the oven. Bake for 20 minutes, or until the top is golden brown.

What's the secret ingredient for this no-flour mac and cheese recipe?

There are actually two secret ingredients to this recipe. The first secret ingredient in this no flour mac and cheese is full fat cream cheese. The cream cheese in this macaroni recipe is what thickens the sauce and gives a rich creamy texture.

The second secret ingredient is to boil the pasta with chicken bouillon instead of just salt to give the pasta added flavor.

Does the pasta shape matter for this cheese and macaroni recipe?

The trick to this recipe is using a pasta shape that holds onto the sauce. I love the traditions elbow pasta, but other great pasta shapes for cheesy mac are:

Cavatappi:

This corkscrew-shaped pasta has ridges and twists that make it ideal for clinging to creamy cheese sauce.

3. Shells (Conchiglie):

Small pasta shells are perfect for trapping pockets of cheese sauce inside, making every bite extra creamy.

4. Penne:

Penne’s tube shape and ridged surface help hold onto the cheese sauce, offering a hearty bite.

Substitutions and variations for this simple mac and cheese recipe

Here are some great substitutions and variations to make no-flour mac and cheese that suit different dietary needs and preferences:

Substitutions for Thickening Without Flour:

Cornstarch:
- Use cornstarch as a thickening agent by making a slurry (mixing it with a little cold water) and adding it to the cheese sauce. It thickens without changing the flavor.

Dairy-Free or Vegetarian, Vegan Variations:

Dairy-Free Cheese:
- Substitute regular cheese with dairy-free cheese made from nuts or soy. Brands like Daiya or Follow Your Heart can provide a creamy texture.
Cashew Cream:
- Blend soaked cashews with nutritional yeast, garlic, and vegetable broth to make a creamy sauce that’s a great plant-based alternative to a cheese sauce.
Almond or Oat Milk:
- Use unsweetened almond, oat, or coconut milk in place of regular milk for a dairy-free option. Thicken it with cornstarch or arrowroot powder if needed.
Salt Water:
- Instead of cooking the pasta with chicken bouillon, simple cook the pasta using salted water.

Flavor Variations:

Spicy Mac and Cheese:
- Add a kick by mixing in diced jalapeños, hot sauce, or red pepper flakes for a spicy twist.
Bacon or Sausage:
- Mix in cooked, crumbled bacon or sausage to add a smoky, savory flavor to your mac and cheese.
Green Vegetables:
- Stir in cooked broccoli, spinach, or peas to add texture and nutritional value to the dish.

Cheese Variations:

Gouda: A creamy, slightly sweet cheese that melts well, adding a rich, buttery flavor.
Gruyère: Adds a nutty and slightly salty flavor, perfect for a more sophisticated twist on mac and cheese.
Fontina: A mild, creamy cheese that melts beautifully, making it a great alternative to cheddar.
Havarti: A buttery, soft cheese that melts well and adds a creamy texture to mac and cheese.
Parmesan: Adds a sharp, salty flavor to complement other cheeses in the dish. While it doesn’t melt as smoothly, it adds depth when mixed with softer cheeses.
Pepper Jack: If you enjoy a little spice, this cheese adds a creamy texture with a mild kick from jalapeño peppers.
Smoked Cheddar or Smoked Gouda: Adds a deep, smoky flavor to mac and cheese for a unique twist.
Asiago: A sharp, slightly nutty cheese that works well when blended with creamier cheeses.

Storage for this mac 'n' cheese

In the Refrigerator:

Storage Time: Mac and cheese can be stored in the refrigerator for 3-5 days.
Method: Transfer the mac and cheese to an airtight container or cover tightly with plastic wrap or foil. This helps maintain its moisture and prevents it from absorbing other fridge odors.
Reheating: To reheat, add a splash of milk or cream to restore creaminess, and warm it in the microwave or on the stovetop over low heat, stirring frequently.

In the Freezer:

Storage Time: Mac and cheese can be frozen for up to 2-3 months.
Method: Cool the mac and cheese completely before freezing. Place it in an airtight, freezer-safe container or divide it into portions using freezer bags. For baked mac and cheese, you can freeze it whole or in slices.
Reheating: Thaw in the refrigerator overnight before reheating. When reheating, add a bit of milk to bring back creaminess, and bake in the oven or warm on the stovetop.

Preventing Dryness:

When reheating mac and cheese (especially after freezing), adding a small amount of milk, or cream can help restore its creamy texture.

Check out these other side dishes

November 4, 2024 Appetizers Recipes

Cheesy Potato Soup

Warm up with a bowl of Cheesy Bacon Potato Soup, the ultimate comfort food that combines creamy, velvety potatoes with melted cheese and crispy bacon. This rich and hearty soup is packed with flavor and perfect for chilly days or whenever you need a cozy, satisfying meal.

My first time make potato soup was when I was in culinary school and I loved it. In the last 20 plus years since that first time making this soup, I have made this soup every year in the Fall. At this point, making this recipe is all muscle memory. It's a hit every single time and perfect as an appetizer or for a hearty meal.

Why you'll love this bacon potato soup

Here's why you'll love a cheesy bacon potato soup:

Comforting and Satisfying: It's a hearty and filling soup that's perfect for a cold day.
Rich and Flavorful: The combination of creamy potatoes, crispy bacon, and sharp cheddar cheese creates a rich and satisfying flavor.
Easy to Make: It's a simple recipe that doesn't require many ingredients or complex steps.
Customizable: You can add different vegetables, herbs, or spices to customize the flavor.
Perfect for Any Occasion: It's a versatile soup that can be enjoyed as a meal or a side dish.

A bowl of cheesy bacon potato soup is sure to warm you up and satisfy your cravings.

What to serve with cheddar bacon potato soup

This cheesy soup can be served as an appetizer or as a hearty entree. Here are some ideas of what to serve with bacon potato soup:

Bread:

Garlic bread: A classic pairing that complements the rich and savory flavors of the soup.
Cornbread: A slightly sweet and slightly savory option that adds a nice contrast to the soup.
Crusty bread: A good option for dipping into the soup.

Side dishes:

Salad: A fresh green salad can help balance the richness of the soup.
Roasted vegetables: Roasted vegetables like broccoli or carrots can add a healthy and flavorful side dish.

Toppings for this potato cheddar soup

I always serve this soup with cheddar, bacon and chives, but you can also add these other toppings to make it a fully loaded soup:

Bacon pieces
Shredded cheese
Roasted corn kernels
Diced tomatoes or pico de gallo
Sour cream
Diced avocado
Croutons
Red pepper flakes
Green onion or chives

Ingredients needed for this cheesy potato soup

Bacon
Potatoes
Yellow onions
Garlic
All purpose flour
Chicken broth
Whole milk
Heavy Cream
Salt
Black pepper
Shredded cheddar cheese
Smoked paprika
Ground mustard
Garlic powder
Minced Chives

Instructions for this homemade potato soup

Place sliced potatoes into a stockpot and completely cover with water. Season with 1 teaspoon salt and cook 15 minutes or until potatoes pierce easily with a knife then drain.
Meanwhile, saute bacon in a Dutch oven until crispy and then transfer to a plate, reserving all of the bacon grease in the pot.
Add chopped onions then saute until tender. Add garlic and cook another 30 seconds until fragrant.
Quickly whisk in the flour then slowly add milk and chicken broth, whisking constantly. Bring the mixture to a soft boil.
Add drained potatoes and season soup with 1 teaspoon salt, garlic powder, ground mustard, black pepper and smoked paprika.
Stir in shredded cheddar, heavy cream and half of your cooked bacon (reserving the rest for garnish). Bring to a boil then remove from heat and serve with your favorite toppings.

Variations and substitutions for this homemade potato soup

Ingredient Variations:

Potatoes: You can use different types of potatoes, such as Russet, or Red potatoes. Each type will give the soup a slightly different texture and flavor.
Dairy: Instead of milk or cream, try using half-and-half or coconut milk for a richer and creamier soup.
Broth: Vegetable broth or beef broth can be used instead of chicken broth for a more flavorful soup.
Herbs and Spices: Experiment with different herbs and spices like thyme, rosemary, bay leaves, or red pepper flakes to add complexity to the flavor.

Add-Ins:

Cheese: Instead of cheddar, use Gouda, Gruyère, or Parmesan cheese can be added for a rich, creamy flavor.
Vegetables: Carrots, leeks, celery, or broccoli can be added to the soup for extra nutrients and flavor.
Protein: Add cooked chicken or sausage for a heartier meal.
Spice: Add a pinch of cayenne pepper or a few dashes of hot sauce for a spicy kick.

Storage for this potato bacon soup

To store potato soup, follow these steps:

Cool Completely: Allow the soup to cool completely before storing it.
Transfer to an Airtight Container: Transfer the cooled soup to an airtight container. Glass containers are ideal as they can withstand temperature changes better than plastic.
Refrigerate: Store the soup in the refrigerator for up to 3-4 days.

Reheating Potato Cheddar Soup:

Stovetop: Gently heat the soup on the stovetop over low heat, stirring occasionally.
Microwave: Heat the soup in a microwave-safe bowl in short intervals, stirring between each interval to ensure even heating.

Freezing Potato Soup:

While it's not ideal, you can freeze potato soup for up to 3 months. Here's how:

Cool Completely: Let the soup cool completely.
Portion: Divide the soup into individual portions or freezer-safe bags.
Freeze: Place the portions in the freezer.
Thaw and Reheat: Thaw the soup in the refrigerator overnight before reheating. Reheat gently on the stovetop or in the microwave.

Note: Freezing potato soup can affect its texture, making it slightly thicker. Add a bit of broth or milk to adjust the consistency if needed.

Check out these other soup recipes

October 29, 2024 Cuban Recipes

Congri Oriental (Cuban Red Beans and Rice)

Growing up, congri oriental was on a regular weeknight dinner rotation. My dad was a Cuban chef and this is his recipe that was passed down to me. I have been eating this dish for nearly forty years and this recipe is perfect every single time. This red beans and rice dish is a staple in Cuban cuisine and it is a common side dish.

Why you'll love this Cuban rice dish

Rich Flavor: The combination of savory beans, fluffy rice, and aromatic spices like garlic, cumin, and oregano creates a deeply satisfying and comforting dish.
Versatility: This rice dish can be served as a side dish or a main meal. It pairs perfectly with grilled meats, seafood, or vegetables, making it a versatile dish for any occasion.
Hearty and Filling: This rice and bean dish is hearty and packed with fiber and protein, making it a nourishing and filling meal that's both satisfying and healthy.
Budget-Friendly: With simple, affordable ingredients like rice, red kidney beans, and spices, Cuban Congrí is easy on the wallet while delivering big on flavor.
Cultural Appeal: Red beans and rice is a beloved traditional dish that brings a taste of authentic Cuban cuisine to the table, making it perfect for food lovers looking to explore new cultures through food.
Easy to Make: this bean and rice dish is simple to prepare and doesn’t require fancy techniques, making it accessible to both beginners and experienced cooks.
Customizable: With variations like adding bacon, pork, or different types of beans, Congrí oriental can be easily customized to suit individual tastes, dietary needs, or available ingredients.

Ingredients needed for this Cuban red beans and rice

Red Kidney Beans
Long Grain Rice
Green Bell Pepper
Red Bell Pepper
Yellow Onions
Garlic
Dried Oregano
Smoked Paprika
Cumin
Salt
White Cooking Wine
Tocino/Pork Belly
Ham Hocks
Bay Leaves

Instructions for this Congri Oriental

Place the beans, water, smoked ham hocks, bay leaves to an instant pot and set to high pressure for 30 minutes for the beans to soften.

While the beans are cooking, make your sofrito. To a large caldero, add your chopped tocino and cook until crispy. Remove the cooked tocino and set aside. To the caldero with the rendered pork belly fat, add your white cooking wine, bell peppers, onions and garlic. Cook this over medium heat for 7-8 min until your onions are translucent.

Once the beans have cooked, allow the pressure cooker to do a quick release. Drain the beans, be sure to reserve the bean broth from the instant pot. Once it comes to room temperature, shred the meat from the smoked ham hock for later use and set aside.
Clean your long grain white rice by rinsing with water until the water runs clear.
To your caldero with the sofrito, add your rice, shredded smoked ham hock meat, cumin, smoked paprika, oregano, cooked tocino and cooked red beans. Gently stir.

Then add 2 cups of the reserved bean broth, 1 bay leaf and salt. Place over high heat once the liquid begins to boil, drop the heat to low. Then cover and allow to cook for 20 minutes untouched.
Uncover it, fluff up the rice and continue cooking with the lid on for 10 min over low heat or until rice is fully cooked through.

What to serve for with this Cuban side dish

This beans and rice dish is traditionally paired with a variety of proteins:

Variations and substitutions for this Cuban congri oriental recipe

Cuban Congrí oriental, a flavorful combination of rice and red beans, can be adapted with various ingredients to suit your preferences or dietary needs. Here are some common variations and substitutions:

Meat Additions:

Bacon: If you can't find tocino or porkbelly, use bacon instead.
Pork Shanks: Can't find ham hocks? Use pork shanks instead for the same smokey flavor.
Chorizo: For an extra kick of flavor, add sliced spanish chorizo. This will give a rich, smoky flavor to the dish.
Vegetarian: To make it fully vegetarian, omit any meat additions and stick to the basics of beans, rice, and spices.

Other Substitutions:

Brown Rice: For a healthier version, use brown rice instead of white rice. Keep in mind that brown rice takes longer to cook, so adjust cooking time and liquid accordingly.
Cilantro: While not traditional, adding fresh cilantro at the end gives the dish a burst of fresh flavor.
Black Beans: Can't find red beans, opt instead for black beans and make traditional congri

Storage for this beans and rice recipe

To store Cuban congri, follow these steps:

Cool completely: Allow the congri to cool completely before storing. This will help to prevent it from becoming soggy and will also make it easier to store and reheat.
Transfer to an airtight container: Once the congri is cool, transfer it to an airtight container. This will help to prevent air and moisture from getting in and spoiling the congri.
Refrigerate: Store the congri in the refrigerator for up to 3-4 days.
Reheat: To reheat the congri, simply remove it from the refrigerator and warm it up in a microwave or on the stovetop.

Tips:

Check for condensation: If there is any condensation on the lid of the container, pat it dry before storing the congri to prevent moisture buildup.
Reheat thoroughly: Ensure that the congri is heated through before serving.
Add a splash of water or broth if needed: If the congri is too dry, you can add a splash of water or broth to reheat it.

By following these tips, you can enjoy your Cuban congri for days after you make it!

Check out these other side dish recipes

October 11, 2024 Dessert Recipes

Halloween Chocolate Cake

This Halloween cake is the perfect treat treat for any Halloween Party. This double chocolate cake is one of my son's favorite and it's a cake I make every year. I've been making some version of this cake for the last 10 years and it's hit at every spooky season get together. Now that my son is older, he helps with the baking a decorating of this cake.

Why you'll love this halloween graveyard cake

Here's why people will love a Halloween chocolate sheet cake:

Festive and Fun: A Halloween-themed chocolate sheet cake adds a spooky and playful touch to any gathering.
Easy to Make: Sheet cakes are generally simple to prepare, making them a great option for bakers of all levels even kids!
Serves Many: This chocolate sheet cake can serve a large crowd, making it ideal for a Halloween party or celebration.
Creative Outlet: Decorating the cake with Halloween-themed decorations allows for creativity and personalization.

Ingredients needed for this halloween cake

All-purpose flour
Unsweetener cocoa powder
Granulated sugar
Baking soda
Baking powder
Salt
Vegetable oil (or canola oil or melted coconut oil)
Large eggs

Pure vanilla extract
Buttermilk,
Hot coffee (regular or decaf)
Unsalted Butter
Confectioner's Sugar
Oreo Cookies
Halloween Sprinkles
Milano Cookies

Instructions to make this chocolate sheet cake

Preheat oven to 350°F (177°C). Grease a 9x13 baking pan and line with parchment paper, then grease the parchment paper.

Make the cake: Whisk the flour, cocoa powder, sugar, baking soda, baking powder and salt together in a large bowl. Set aside.

Using a stand mixer fitted with a whisk attachment mix the oil, eggs, and vanilla together on medium speed until combined. Add the buttermilk and mix until combined. Pour the wet ingredients into the dry ingredients, add the hot coffee, and whisk or beat on low speed until the batter is completely combined.

Pour the batter into your prepared pan. Bake for 40 minutes or until a toothpick inserted in the center comes out clean. Baking times vary, so keep an eye on yours.

Make the buttercream: With your stand mixer, beat the butter on medium speed until creamy. Add confectioners’ sugar, cocoa powder, 3 Tablespoons heavy cream, salt, and vanilla extract. Beat on low speed for 1 minute, then increase to high speed and beat for 1 full minute.

Do not over-whip. Add ¼ cup more confectioners’ sugar or cocoa powder if frosting is too thin or 1 more Tablespoon of cream if frosting is too thick.

Decorate the cake: Place half a cup of the frosting in a piping bag with a small round tip, set aside.

Evenly cover the top of the cake and sides with the remaining frosting with icing spatula.

Carefully cut the milano cookies in half. Using the buttercream in the piping bag and write the letters RIP to make the cookies into little tombstones.

Over the top of the frosted cake, sprinkle the crushed oreos and halloween sprinkles. Place the cookie tombstones around the cake to give the cake the appearance of a graveyard.

Variations and substitutions for Halloween chocolate sheet cake with chocolate frosting

Cake Variations:

Gluten-Free: Use a gluten-free flour blend for a gluten-free option.
Store-Bought: Don't feel like making your chocolate cake from scratch? Use your favorite devil's food cake box mix and make it using the box's instructions.
Coconut oil: don't want to use vegetable oil? You can use melted coconut oil or canola oil instead
Hot Water: Not a coffee drinker or don't want the added caffeine in the cake? Use hot water or hot decaf coffee instead.

Frosting Variations:

Cream Cheese Frosting: For a tangy and creamy twist, use cream cheese frosting instead of chocolate frosting.
Store-Bought Frosting: Don't want to make buttercream frosting? Buy yourself 2 of your favorite chocolate frosting containers and use that instead.

Decorating Variations:

Gummy Worms: Instead of Milano cookie tombstones, decorate your cake with gummy worms or sour gummies
Candy Eyes: Give your cake a monster feel with some candy eyes.
Halloween m&m's: Give your halloween cake a fun colorful pop with festive m&m's.

Storage for this chocolate sheet cake with chocolate buttercream frosting, follow these steps:

To store a chocolate sheet cake with chocolate buttercream frosting, cover it tightly with plastic wrap or place it in an airtight container.

It can be stored at room temperature for up to 2 days, or you can refrigerate it for up to 5 days.
If refrigerated, bring the cake to room temperature before serving for the best texture and flavor.
For longer storage, the cake can also be frozen for up to 3 months. Wrap it well in plastic wrap and foil before freezing.

Tips for storage:

Avoid moisture: Ensure the cake is wrapped tightly to prevent condensation from forming and making the cake soggy.

Check out these other dessert recipes

October 6, 2024 Dessert Recipes

Pumpkin Bread Pudding

Move over pumpkin pie, this pumpkin bread pudding is the perfect fall dessert. This recipe is warm, comforting and perfect Thanksgiving. I had a pumpkin bread pudding at a restaurant and I knew I had to recreate it. I put my culinary school knowledge and my internet research to the test and tested this recipe 5 times until I got the perfect recipe.

This is the perfect make ahead dessert for any fall dinner. This bread pudding can be easily customized and can even be made into single serving bread puddings for an even more eye catching presentation.

Why you'll love this pumpkin bread pudding

Comforting and Indulgent: The combination of warm pumpkin, sweet egg bread, and a creamy custard creates a comforting and indulgent dessert.
Seasonal Flavor: Pumpkin bread pudding is a classic fall dessert that perfectly captures the cozy flavors of the season.
Rich and Creamy: The pumpkin spice custard adds a rich and creamy texture to the pudding.
Easy to Make: Pumpkin dessert is relatively simple to prepare, making it a great option for a Thanksgiving dessert
Customizable: You can add your own variations and toppings to make the pudding unique.
Perfect for Sharing: Pumpkin bread pudding is a great dessert for sharing with friends and family. This recipe is great for a fall potluck or friendsgiving.

Ingredients needed for this pumpkin spice bread pudding

Canned Pumpkin Puree
Challah Bread
Large Eggs
Evaporated Milk
Heavy Cream
Light Brown Sugar
Granulated Sugar
Salt
Ground Cinnamon
Ground Nutmeg
Ground Cardamom
Ground Cloves
Salted Caramel Sauce (optional)
Whipped Cream (optional)

How to make this bread pudding recipe

Preheat oven to 350 degrees.
Place your cubed bread on a baking sheet and place the bread in the oven and toast for about 15 minutes to dry out.
Place the dried and toasted bread into a buttered casserole dish.

In a large mixing bowl whisk together sugar and eggs.
Stir in heavy cream, evaporated milk, pumpkin puree, spices, salt and vanilla.
Mix well until everything is well incorporated.

Pour milk mixture evenly over bread cubes and then gently toss to coat.
Let rest 10 minutes and press the bread into the custard mixture.

Bake in preheated oven until set, about 50 minutes.
Let cool for a few minutes then cut and serving with toppings.

What to serve with this pumpkin bread pudding

I love to serve this bread pudding with a nice espresso coffee, whipped cream and salted caramel sauce

Variations and substitutions for this easy pumpkin bread pudding recipe

Pumpkin Variations:

Butternut Squash: Substitute butternut squash puree for pumpkin puree for a similar flavor profile.
Sweet Potato: Use sweet potato puree for a slightly different flavor and a richer color.

Milk Variations:

Half & Half: Instead of evaporated milk, opt instead for Half & Half
Whole Milk: Don't want to use heavy cream? Opt instead for whole milk or even half & half
Non-dairy milk: Interested in a non-dairy option, use coconut milk, almond mill or oatmilk.

Bread Variations:

Brioche: For a richer and more decadent pudding, use brioche bread instead of Challah.
Sandwich bread: In a pinch, you can use regular sandwich bread.
Gluten-Free Bread: Use gluten-free bread for those with dietary restrictions.
French Bread: French bread adds a slightly crusty texture to the pudding.

Sauce Variations:

Candied Pecans: For a nice crunch and variety of texture, top your pudding with candied pecans.
Chocolate Sauce: Pour chocolate sauce over the pudding for a rich and indulgent treat.
Vanilla Ice Cream: Top the pudding with Vanilla Ice Cream for a light finish.

Portion Variations:

Single Servings: Want to make single serving bread puddings instead of one big casserole dish? Pour the bread pudding mixture into oven-safe ramekins and bake. Adjust baking time as needed.

Can this bread pudding recipe be made ahead of time?

Yes! You can make this bread pudding recipe ahead of time, making it a perfect Thanksgiving dessert. This recipe can be made 24-48 hours ahead of time.

Prepare the pudding: Make the pudding and allow it to cool completely.

Wrap tightly: Wrap the pudding tightly in plastic wrap and then in aluminum foil.

Refrigerate: Place the wrapped pudding in the refrigerator.

Reheat: Reheat the pudding gently in the oven until warmed through.

Storage for this bread pudding pumpkin recipe

To store pumpkin spice bread pudding, follow these steps:

Cool completely: Allow the pudding to cool completely before storing. This will help to prevent it from becoming soggy and will also make it easier to slice.
Wrap tightly: Wrap the pudding tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in.
Refrigerate: Store the wrapped pudding in the refrigerator for up to 3-4 days.
Reheat: To reheat the pudding, remove it from the refrigerator and let it sit at room temperature for about 30 minutes. Then, reheat it gently in the microwave or oven until warmed through.

Storage Tips:

Check for condensation: If there is any condensation on the plastic wrap, pat it dry before storing the pudding to prevent moisture buildup.
Reheat carefully: Avoid overcooking the pudding, as this can make it dry.
Serve within a few days: For best results, enjoy the pudding within a few days of baking.

By following these tips, you can enjoy your pumpkin bread pudding for days without sacrificing its quality.

Here are some additional tips for storing pumpkin bread pudding:

If you have leftovers, you can freeze it for up to 3 months. To freeze the pudding, wrap it tightly in plastic wrap and then place it in an airtight container.
To reheat frozen bread pudding, thaw it overnight in the refrigerator and then warm it gently in the microwave or oven.

By following these tips, you can enjoy your pumpkin bread pudding for weeks or even months after you make it!

Check out these other pumpkin recipes

October 1, 2024 Dessert Recipes

Purple Sweet Potato Pie

I've never met a sweet potato pie I didn't like and this purple version topped with homemade meringue topping is a dream come true. I recipe tested this recipe 5 times until I found the perfect texture and flavor. The filling of this velvety pie features hints of cinnamon and vanilla with lots warm spices. While testing this recipe, I also perfected this marshmallow creme topping that's really a quick meringue.

What is purple sweet potato?

Purple sweet potatoes are a vibrant and nutritious variety of sweet potato. They are known for their beautiful purple skin and flesh, which is packed with antioxidants and vitamins.

Compared to traditional orange sweet potatoes, purple sweet potatoes tend to have a slightly sweeter and more complex flavor. They are also a good source of fiber, potassium, and vitamin C.

Tell me about this purple pie

Texture: Flaky and crisp pie crust, smooth and buttery sweet potato filling, ultra creamy marshmallow topping. There’s unbeatable texture contrast in every single bite. The filling is denser and creamier than pumpkin pie
Flavor: There’s a lot of flavors working together in this filling. First, you have the naturally flavorful purple sweet potatoes. Additionally, you’ll taste hints of vanilla, brown sugar, and vanilla, lots of cinnamon, nutmeg, cardamom and other warming spices, plus the irresistible toasted marshmallow on top.
Topping: This sweet potato pie is amazing even without the marshmallow topping because you can really focus on the filling’s flavors. But if you want to serve this pie with a major WOW factor, add the marshmallow meringue. It’s always fun to break out a kitchen torch.
Time: Homemade pie is a labor of love that requires a few hours. Make the pie dough in advance so it’s ready to go. Give yourself enough time to roast the sweet potatoes, too. The pie takes around 1 hour in the oven, then allow 3 hours to cool down before topping or serving.

Why you'll this sweet potato pie with meringue topping:

Unique and Fun: The bright purple color of the sweet potato and the toasted meringue creates a strikingly eye-catching dessert.
Flavorful and Sweet: The sweet potato filling with warm spices offers a rich and slightly sweet flavor that is distinct from traditional pumpkin pie.
Creamy Toasted Meringue Topping: The fluffy and airy meringue topping adds a great visual contrast to the dark purple filling.
Perfect for Fall: The warm flavors of sweet potato and the festive colors make this pie a great choice for fall gatherings and celebrations.
Great for a crowd: This show stopping pie recipe is perfect for Thanksgiving or a frendsgiving potluck.

Ingredients needed for this easy sweet potato pie recipe

Par-baked Pie Crust
Purple Sweet Potatoes
Evaporated Milk
Large Eggs
Vanilla Extract
Ground Cinnamon
Ground Nutmeg
Ground Cloves
Ground Cardamom
Salt
All Purpose Flour
Brown Sugar
Granulated Sugar

How to make sweet potato pie with meringue topping

Preheat oven to 425. F. Wash and dry the sweet potatoes and pierce them all over with a fork.
Place them on a baking sheet and bake for 60 minutes or until fork-tender.

Let the sweet potatoes cool, and then cut them in half length-wise.
Scoop the sweet potato flesh out into a large food processor or blender.
To the food processor, add the room temperature butter and evaporated milk.
Pulse the food processor until the sweet potatoes are smooth.
To the food processor, add the vanilla extract, cinnamon, nutmeg, cloves, cardamom and salt. Pulse until combined.

Lastly, add the eggs, all purpose flour, brown sugar and white sugar to the food processor and pulse until the sweet potato mixture is smooth.
Prehead the oven to 350 F
Pour the batter into your prepared and blind baked pie crust

Bake for 50-60 minutes. The edges should be set and the middle should be only slightly jiggly.
Remove from oven and place on a cooling rack. Let the pie cool for 1 hour.
Cover with foil and refrigerate for 3 hours or overnight.

Make the Marshmallow Meringue

For the meringue frosting, beat the egg whites with the cream of tartar in a large bowl until they form stiff peaks and set aside. In a separate pan, mix the water, sugar and corn syrup.
Cook over a high heat, stirring constantly until a candy thermometer reads 230°F. Remove from heat.

While beating the egg whites with an electric mixer, immediately pour the hot syrup into the egg whites slowly. Continue beating for about five minutes, while beating the eggs pour in the vanilla extract.
Let frosting cool in refrigerator. With a wet spatula, spread a thick layer of the frosting on the pie. Lightly torch the top of your meringue with a handheld blowtorch or place the pie in the oven for a couple of minutes to broil.

Variations for this Thanksgiving dessert

Here are some variations to try for your purple sweet potato pie:

Sweet Potato Variations: Instead of the vibrant purple sweet potato, opt instead for the traditional orange sweet potato

Meringue Variations: Not a fan of Meringue? You can use whipped cream, vanilla ice cream or serve the pie naked.

Crust Variations: Don't want to make your own pie crust? Use your favorite storeboaght pie crust instead. You can also use a graham cracker crust.

Evaporated Milk options: Don't have evaporated milk? You can use heavy cream instead. Want a dairy free option? Use full fat coconut milk instead.

What to serve with sweet potato pie

This sweet dessert pie goes perfectly with some espresso coffee or a cinnamon dolce latte.

Storage for this sweet potato pie with toasted meringue

To store your purple sweet potato pie with toasted meringue, follow these instructions:

Cool completely: Allow the pie to cool completely at room temperature. This will help to set the meringue and prevent it from cracking.
Wrap tightly: Wrap the pie tightly in plastic wrap or aluminum foil to prevent air and moisture from getting in.
Refrigerate: Store the wrapped pie in the refrigerator for up to 3-4 days.

Tips:

Avoid freezing the pie: Purple sweet potato pie does not freeze well and may lose its texture and flavor.
Serve within a few days: For best results, enjoy the pie within a few days of baking.

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September 16, 2024 Appetizers Recipes

Pumpkin Shaped Baked Brie

I've never seen a baked brie I didn't like and this pumpkin shaped baked brie is no exception. Whether you're in need of a thanksgiving dinner appetizer or need a dish for a fall feast potluck, this easy to make pastry will impress everyone. I have been making this baked brie pumpkin for every friendsgiving for the last six years and it's a hit every single time.

Why people will love this baked brie recipe

Festive Presentation: The pumpkin shape adds a playful and festive touch, perfect for Halloween or fall gatherings.
Delicious Combination: The creamy brie, sweet apple butter, and buttery crust create a harmonious blend of flavors.
Easy to Make: It's a simple recipe that requires minimal effort.
Versatile Appetizer: This appetizer can be served hot or cold, making it suitable for various occasions.
Unique and Memorable: The combination of pumpkin and brie is a unique and memorable flavor experience.

Pumpkin-shaped baked brie with apple butter is a delightful and visually appealing appetizer that is sure to impress your guests.

Ingredients needed for this Thanksgiving appetizer

Apple Butter
Pecans
Brie cheese
Puff Pastry
Large Egg
Cinnamon stick
Food safe butcher's twine

Instructions to make this baked brie pumpkin

Start by thawing the puff pastry according to package directions, about 30 to 40 minutes at room temperature.
Preheat oven to 425 degrees F. Line a small baking pan with parchment paper and set aside.
Roll out the puff pastry and place the brie cheese wheel in the center.

Over the cheese wheel, place the apple butter and pecans.

Gently fold over the puff pastry over the cheese, apple butter and pecans. don't worry if there's overlap. Continue to wrap the cheese until sealed in puff pastry.

Cut four 15-17 inch pieces of butcher's food grade twine. Wrap the wheel in four evenly spaced pieces of twine so it resembles a pumpkin shape.

Brush the entire pastry with the egg wash. Place the pastry on the prepared pan.

Place the brie pastry in the oven and bake for 25 minutes or until golden brown.
Remove the baked brie from the oven and allow to cool for 5 minutes.
Carefully cut away and remove the kitchen twine.
Gently, push the cinnamon stick into the center of the pastry so it appears as the pumpkin stem.
Serve immediately.

What to serve with this apple butter and pecan baked brie

While I love (and prefer) to serve this fall appetizer by itself, here are some delicious pairings for this pumpkin shaped baked brie:

Crackers or Baguette: A classic combination that allows you to savor the creamy texture of the brie.
Fresh Fruit: Sliced apples, pears, or grapes complement the rich flavor of brie.
Honey or Jam: Drizzle honey or your favorite fruit jam over the brie for a sweet and savory combination.
Charcuterie Board: Serve this pumpkin shaped pastry as part of a charcuterie board with other cured meats, cheeses, and olives.

Variations and Substitutions for this apple butter baked brie

Brie Alternatives:

Camambert Cheese: For a stronger flavor, substitute camambert cheese for brie.
Cream Cheese: A milder and creamier alternative to brie.
Goat Cheese: For a tangier flavor, swap the brie cheese for a delicious goat cheese instead.

Apple Butter Substitutions:

Apple Jam: Use apple jam for a slightly sweeter and thicker consistency.
Homemade Apple Sauce: Make your own apple sauce for a fresh and homemade flavor.
Pumpkin butter: Use pumpkin butter for a more festive flavor.

Pecan Variations:

Almonds: Slivered or candied almonds can provide some crunch as well as a delicious nutty flavor.
Walnuts: Chopped walnuts can add a great flavor to this baked pastry.

Topping Variations:

Honey: Drizzle honey over the baked brie for a touch of sweetness.
Cranberry Sauce: Add a tart and tangy element with cranberry sauce.
Chocolate Sauce: For a decadent twist, top the baked brie with chocolate sauce.
Fresh Herbs: Garnish with fresh rosemary, sage or thyme for a savory touch.

Pumpkin Shape Alternatives:

Heart Shape: Use a heart-shaped mold for a romantic touch.
Star Shape: Create star-shaped brie for a festive look.
No Shape: Simply bake the brie in a ramekin for a classic presentation.

Storage instructions for pumpkin shaped baked brie

To maintain the freshness and quality of your baked brie, follow these guidelines:

Short-Term Storage: For best results, consume baked brie within 2-3 days of baking. Store it in an airtight container in the refrigerator.

Tips:

Cool Completely: Allow the baked brie to cool completely before storing.
Avoid Moisture: Ensure the container is airtight to prevent the brie from becoming soggy.
Reheating: To reheat cold brie, warm it in the oven or microwave.

Check out these other appetizer recipes

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Baked Brie Pumpkin

The festive flavors of fall wrapped into this pumpkin-shaped baked brie! This creamy brie is filled with a delicious combination of sweet apple butter and crunchy pecans, making it the perfect appetizer or snack for your Autumn celebrations.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Servings:

Calories: 441kcal

Author: Cari

Ingredients

Instructions

Start by thawing the puff pastry according to package directions, about 30 to 40 minutes at room temperature.
Preheat oven to 425 degrees F. Line a small baking pan with parchment paper and set aside.
Roll out the puff pastry and place the brie cheese wheel in the center.
Over the cheese wheel, place the apple butter and pecans.
Gently fold over the puff pastry over the cheese, apple butter and pecans. don't worry if there's overlap. Continue to wrap the cheese until sealed in puff pastry.
Cut four 15-17 inch pieces of butcher's food grade twine. Wrap the wheel in four evenly spaced pieces of twine so it resembles a pumpkin shape.
In a small bowl, whisk the egg and 1 tablespoon of water to make the egg wash. Brush the entire pastry with the egg wash. Place the pastry on the prepared pan.
Place the brie pastry in the oven and bake for 25 minutes or until golden brown.
Remove the baked brie from the oven and allow to cool for 5 minutes.
Carefully cut away and remove the kitchen twine.
Gently, push the cinnamon stick into the center of the pastry so it appears as the pumpkin stem.
Serve immediately.

Notes

Variations and Substitutions for this apple butter baked brie

Brie Alternatives:

Camambert Cheese: For a stronger flavor, substitute camambert cheese for brie.

Cream Cheese: A milder and creamier alternative to brie.

Goat Cheese: For a tangier flavor, swap the brie cheese for a delicious goat cheese instead.

Apple Butter Substitutions:

Apple Jam: Use apple jam for a slightly sweeter and thicker consistency.

Homemade Apple Sauce: Make your own apple sauce for a fresh and homemade flavor.

Pumpkin butter: Use pumpkin butter for a more festive flavor.

Pecan Variations:

Almonds: Slivered or candied almonds can provide some crunch as well as a delicious nutty flavor.

Walnuts: Chopped walnuts can add a great flavor to this baked pastry.

Topping Variations:

Honey: Drizzle honey over the baked brie for a touch of sweetness.

Cranberry Sauce: Add a tart and tangy element with cranberry sauce.

Chocolate Sauce: For a decadent twist, top the baked brie with chocolate sauce.

Fresh Herbs: Garnish with fresh rosemary, sage or thyme for a savory touch.

Pumpkin Shape Alternatives:

Heart Shape: Use a heart-shaped mold for a romantic touch.

Star Shape: Create star-shaped brie for a festive look.

No Shape: Simply bake the brie in a ramekin for a classic presentation.

Storage instructions for pumpkin shaped baked brie

To maintain the freshness and quality of your baked brie, follow these guidelines:

Short-Term Storage: For best results, consume baked brie within 2-3 days of baking. Store it in an airtight container in the refrigerator.

Tips:

Cool Completely: Allow the baked brie to cool completely before storing.

Avoid Moisture: Ensure the container is airtight to prevent the brie from becoming soggy.

Reheating: To reheat cold brie, warm it in the oven or microwave.

Nutrition

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September 6, 2024 Dessert Recipes

Apple Galette Recipe

This dulce de leche and apple galette pie is the perfect compromise when you want an apple pie but don't want the fuss of dealing with pie dish. Apple pie was one of the first things I learned to make when I was in my culinary program. This rustic, free-form pastry is filled with a delicious combination of tart, juicy apples, brown sugar and cinnamon.

The flaky, homemade buttery crust is the perfect complement to the warm and inviting filling. Whether you're a seasoned baker or just starting out, this apple dulce de leche galette is will have you enjoying a homemade apple pastry in no time!

Why you'll love this dulce de leche apple galette

Perfect Balance of Flavors: The sweet and tart apples complement the rich and creamy dulce de leche for a delightful combination.
Flaky Crust: The buttery, flaky crust provides a wonderful contrast to the soft and juicy filling.
Easy to Make: Galettes are a relatively simple dessert to prepare, even for beginners.
Versatile: You can use your favorite apples or add other fruits to the filling.
Visually Appealing: The rustic presentation of a galette makes it a beautiful addition to any table.
Perfect for Sharing: Galettes are ideal for serving to a crowd or enjoying as a family dessert.

What exactly is a galette?

A galette is a French pastry that is typically made with a flaky crust and filled with fruit or other ingredients. It is often described as a "free-form pie" or “lazy pie” because it doesn't require a pie dish. Here are some of the different types of galettes:

Sweet galette: This is the most common type of galette, and it is filled with a variety of fruits, such as plums, berries, or peaches.
Savory galette: Savory galettes like this butternut squash and cheese pie are great as an entree dish. Galettes can be filled with a variety of ingredients, such as vegetables and proteins

Ingredients needed for this dulce de leche apple galette

Galette Pie Crust Ingredients:

All purpose flour
Salt
Granutaled Sugar
Unsalted Butter
Cold water

Apple Pie Filling:

Apples
Light brown sugar
All-purpose flour
Lemon juice
Ground cinnamon
Dulce De Leche

Instructions in order to make this apple dulce de leche galette

Start by making the crust

Combine flour, salt, sugar in a food processor or in a bowl with a hand mixer. Add butter and mix until the mixture looks crumbly, with the butter the size of small peas.
Add 1 tablespoon of water at a time, pulsing until mixture starts to clump together. When you are able to pinch the dough and it holds together, it's done.
Remove dough from the mixer and place on a clean, lightly floured surface. Gently shape and knead the dough into a disk. You should be able to see little bits of butter through out the dough. Wrap the disk in plastic wrap and refrigerate for half an hour.

Make your apple pie filling

Mix the apples, brown sugar, flour, lemon juice, salt and cinnamon together in a large bowl. Cover and let sit until the dough is ready. I usually cover it and keep it in the refrigerator during this time.

Assemble your galette

Remove the disk from the refrigerator and remove the plastic wrap. Over a lightly floured surface, roll out the dough to a 12-14 inch circle. Make sure your dough is not sticking to the surface, add flour as needed.
Transfer to a parchment lined baking sheet.
Arrange the apples into the center of the dough, leaving a 2 inch border all around them. You can pile the apples in the center or arrange the apple slices in a more deliberate design.

Gently fold the edges of the dough over the filling, overlapping the dough as necessary. Press gently to seal the edges.
Make an eggwash in a small bowl using 1 egg yolk and 1 teaspoon of water. Brush the egg wash over the dough for a shiny and golden crust. Sprinkle the crust with coarse sugar, if desired.

Refrigerate the shaped galette for 30 minutes as the oven preheats.
Preheat your oven to 375 degrees.
Bake until the filling is bubbly and the crust is golden brown, about 40 minutes. Remove from the oven and allow to cool on the baking sheet for 10 minutes.
Before serving drizzle the dulce de leche.

What kind of apples do you use to make this apple galette

I love to use a combination of 2 Granny Smith Apples and 2 Honeycrisp apples. Tart apples like as Granny Smith, Braeburn, or Honeycrisp, have a great balance of sweetness and acidity that complements the buttery crust and dulce de leche filling. If you prefer a sweeter galette, you can mix tart apples with sweeter apples like Fuji or Gala.

What do you eat with sweet galette?

Galettes are versatile pastries that can be enjoyed with a variety of side dishes and toppings. Here are some popular options:

Ice cream: A classic pairing (and my favorite) for fruit galettes, especially vanilla.
Whipped cream: A light and airy topping that complements the sweetness of the fruit.
Powdered sugar: A simple yet elegant way to finish a galette.

Do you eat a galette pastry warm?

Yes, galettes are best enjoyed warm. The combination of the flaky, buttery crust and the warm, juicy filling is most enjoyable when the galette is served fresh from the oven.

However, if you prefer, you can also enjoy a galette at room temperature.

How do you keep the bottom of galette from getting soggy?

Here are a few tips to prevent the bottom of your galette from getting soggy:

Preheat the baking sheet: A hot baking sheet will help the crust cook evenly and prevent it from becoming soggy. Preheat the sheet to the temperature specified in your recipe.
Use a parchment paper lining: Place a sheet of parchment paper on the baking sheet before adding the galette. This will help prevent the bottom crust from sticking and becoming soggy.
Avoid overfilling: Make sure not to overfill the galette with fruit. If the filling is too runny, it can leak out and make the bottom crust soggy.
Bake at a high temperature: Baking the galette at a high temperature will help the crust cook quickly and prevent it from becoming soggy.

Apple galette with dulce de leche FAQ

Q: Can I use store-bought puff pastry for this recipe? A: Yes, you can use store-bought puff pastry for convenience. However, making your own dough can be a rewarding experience.

Q: How long does this galette last? A: Properly stored, a galette can last for up to 2-3 days in the refrigerator.

Q: Can I use other types of fruit for this galette? A: Yes, you can use a variety of fruits, such as pears, peaches, or plums.

Q: Is dulce de leche necessary for this galette? A: While dulce de leche adds a delicious sweetness to the galette, you can also enjoy it without it. You can substitute it with salted caramel or even omit it entirely.

Storage and reheating instructions for apple pie galette

Storage:

Refrigeration: Store the galette in an airtight container in the refrigerator for up to 3-4 days. This will help maintain its freshness and prevent it from drying out.
Freezing: For longer storage, wrap the galette tightly in plastic wrap and then in aluminum foil. Store in the freezer for up to 3 months.

Reheating:

From Refrigerator: If the galette is stored in the refrigerator, let it sit at room temperature for about 30 minutes before reheating.
Oven: Preheat your oven to 350°F (175°C). Place the galette on a baking sheet and reheat for 10-15 minutes, or until warmed through.
Microwave: If you're in a hurry, you can reheat the galette in the microwave. Place it on a microwave-safe plate and heat in short bursts, checking every 30 seconds to prevent overcooking.

Tips:

Cover with foil: To prevent the galette from drying out during reheating, cover it with aluminum foil.
Serve warm: Galette is best enjoyed warm, so reheat it thoroughly before serving.

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August 29, 2024 Appetizers Recipes

Monster Deviled Eggs for Halloween

This Halloween deviled eggs recipe takes a classic appetizer and gives it a spooky spin, making them a must-have for any Halloween party. I have never met a deviled egg I didn't love. Deviled eggs are actually one of the first recipes I learned to make in culinary school over 20 years ago and I've loved making them ever since.

This recipe takes a classic deviled egg and gives it a spooky season twist, making it a perfect Halloween party appetizer. I have made these fun devil eggs for years and my son loves helping to make them.

Why you'll love these halloween monster deviled eggs

Monster Deviled Eggs are a spooky and delicious treat that appeals to a wide audience for several reasons:

Festive and Fun: They're perfect for Halloween parties, gatherings, or simply as a spooky snack at home.
Easy to Make: The recipe is simple and can be adapted to different skill levels.
Kid-Friendly: They're a fun and engaging activity for kids to help with.
Make Ahead: This deviled egg recipe can be made ahead of time for your halloween party.
Unexpected and Memorable: The spooky presentation creates a lasting impression and is a conversation starter.
Delicious: Deviled eggs are a classic appetizer, and the Halloween twist adds excitement.

Halloween Deviled Eggs Ingredients

Black food dye
Green food dye
Large eggs
Mayonnaise
Dijon mustard
Mild hot sauce
Salt
Pepper
Black sea salt
Paprika

How to Make Halloween Deviled Eggs (Spider Web Deviled Eggs)

Arrange eggs in a single layer in a pot. Cover with at least an additional inch of cold water. Turn heat on high and heat, uncovered, until the water starts to boil.
Boil for 10 minutes then remove from heat and run under cold water.
With the back of a spoon, gently crack the hard boiled eggs or by rolling them on the counter.

4. Fill a large bowl with water and add black food coloring, whisk until all of the water is black. Place the cracked boiled eggs in the black dyed water and make sure they are fully submerged.

5. Place in your refrigerator for at least 4 hours, ideally over night.
6. Carefully peel eggs and rinse, the eggs will have a spider web like design. Cut in half lengthwise.

7. Transfer yolks to a separate bowl.
8. Add mayonnaise, dijon mustard, green food dye, hot sauce, salt and pepper to yolks. Mash well with fork until smooth and creamy.
9. Fill egg whites with egg yolk mixture either by spooning it in or piping it in with a wide star tip. Sprinkle with black sea salt before serving.

Halloween Eggs - Safety Tips!

Use Pasteurized Eggs: To reduce the risk of food born illness, use pasteurized eggs.
Avoid Cross-Contamination: Use clean utensils and surfaces when preparing deviled eggs to prevent bacteria transfer.
Discard Eggs with Cracks: Eggs with cracks should not be used for deviled eggs.

Spooky Deviled Eggs Recipe Variations & Substitutions

Filling Variations:

Spicy: Add a dash of cayenne pepper or sriracha for a spicy kick.
Herby: Incorporate fresh herbs like dill, parsley, or chives for a zesty flavor.
Bacon: Add crumbled bacon for a smoky and savory flavor.
Avocado: Mash avocado into the yolk mixture for a creamy, extra green and healthy spin.

Topping Variations:

Eyes: Add Pimento stuffed olives to the top of the deviled eggs for an extra spooky eyeball look.
Paprika or Crushed Red Pepper: Sprinkle paprika or red pepper for a hint of spice.
Fresh Herbs: Garnish with fresh dill, parsley, or chives.
Cheese: Crumble cheese on top for a cheesy finish.

Storage for these monster deviled eggs

To ensure the freshness and safety of your deviled eggs, follow these storage guidelines:

Refrigerate Promptly: Deviled eggs should be refrigerated immediately after preparing them.
Airtight Container: Store deviled eggs in an airtight container to prevent bacteria growth.
Shelf Life: Properly stored deviled eggs can last in the refrigerator for up to 2-3 days.
Avoid Leftovers: For safety, it's best to consume deviled eggs within 24 hours of preparation.

Check out these other Halloween recipes

August 23, 2024 Dessert Recipes

Pistachio Tiramisu

Indulge in the creamy perfection of Pistachio Tiramisu! This decadent dessert features layers of ladyfingers soaked in coffee, a rich mascarpone cheese filling, and a sprinkle of pistachios. A must-try for any dessert lover!

You're looking at the best pistachio tiramisu recipe. I tested this recipe 5 times until it was perfect! I put on my culinary school hat and experimented until I found the perfect blend of coffee flavors with nutty pistachio flavors. The texture and flavor of this recipe are spot on.

Why You'll Love Tiramisu Pistachio

Pistachio tiramisu is a delightful dessert that combines the creamy texture of mascarpone cheese, the bitterness of coffee, and the nutty sweetness of pistachios. Here's why you'll love it:

Rich and Creamy Texture: The mascarpone cheese provides a luscious and velvety texture that melts in your mouth.
Perfect Balance of Flavors: The combination of sweet ladyfingers soaked in coffee, the bitter coffee, and the nutty pistachios creates a harmonious balance of flavors.
Elegant Presentation: Pistachio tiramisu is visually appealing with its layers of ladyfingers, coffee, and mascarpone, topped with a dusting of cocoa powder or grated chocolate.
Perfect for Special Occasions: This dessert is ideal for celebrations, dinners, or simply as a treat for yourself.
Customization: You can experiment with different flavors and ingredients to create your own unique version of pistachio tiramisu.

Whether you're a fan of tiramisu or simply looking for a new dessert to try, pistachio tiramisu is sure to impress.

What is pistachio cream?

Pistachio cream is a rich and creamy spread made with pistachios, sugar, and often cream or milk. Sometimes called crema di pistachio, it originates from Italy where it's used as a filling for pastries, cakes, ice cream, or as a topping for various desserts. This sweet pistachio nut butter has a vibrant green color and a distinct nutty flavor.

Ingredients needed for tiramisu al pistachio

Eggs
Espresso Coffee
Coffee Liquer (I used Kahlua)
Mascarpone cheese
Heavy Whipping Cream
Pistachio Cream
Crushed Pistachios
Granulated Sugar
Almond Extract
Salt
Vanilla Extract

Instructions to make pistachio tiramisu

Combine egg yolks and sugar in the top of a double boiler, over simmering water using a whisk to mix. Reduce heat to low, and cook for about 10 minutes, stirring constantly with a wire whisk. This is your sabayon, remove from the heat and continue to whip yolks until thick and lemon-colored.

Allow the sabayon to cool briefly before mixing in mascarpone. Mix in the mascarpone to whipped yolks until well combined. Then mix in the salt, vanilla, almond extract and pistachio cream. Mix until smooth.

In a separate bowl, using an electric mixer whip cream to stiff peaks. Then, fold the whipped cream into the mascarpone sabayon mixture and set aside.

Mix the espresso coffee with the coffee liquor in a large bowl. Lightly dip the ladyfingers into the coffee mixture, do not soak them! This way the lady fingers still have a bit of cookie texture and don't turn into mush.

Arrange the ladyfingers in the bottom of a 9x13 baking pan and then spoon one third of the mascarpone pistachio cream filling over the ladyfingers. Repeat process with another layer of ladyfingers. Finish the tiramisu with the last of the cream filling.

Drizzle additional pistachio cream over the top of the tiramisu and garnish the edges with crushed pistachios.

Refrigerate for 4 hours, overnight for best results. Once you're ready to serve the tiramisu, it'll be firm.

Variations and Substitutions for Pistachio Tiramisu

Pistachio tiramisu is a delightful combination of creamy mascarpone cheese, coffee-soaked ladyfingers, and pistachio flavor. Here are some variations and substitutions to explore:

Flavor Variations:

Nutella: Use Nutella spread instead of pistachio cream for a chocolate and hazelnut flavor.
Plain Tiramisu: Want a more traditional tiramisu recipe, try this recipe instead

Mascarpone Substitutions:

Ricotta Cheese: For a lighter option, substitute mascarpone with ricotta cheese.
Cream Cheese: Cream cheese can also be used, but the texture might be slightly different.

Coffee Substitutions:

Instant Coffee: Dissolve instant coffee in hot water for a quick and easy option.
Strong Brewed Coffee: If you don't have an espresso machine, a strong brewed coffee can be a good substitute.
Alcohol Free: Don't want any alcohol in your tiramisu? Simply omit the coffee liqueur

Ladyfinger Substitutions:

Savoiardi Cookies: These Italian ladyfingers are a classic choice for tiramisu.
Sponge Cake: Cut sponge cake into thin layers and soak them in coffee.
Graham Crackers: For a different texture, crush graham crackers and use them as a base.

Remember: Feel free to experiment with different flavors and ingredients to create your own unique pistachio tiramisu.

Storing Tiramisu with Pistachio

To maintain the freshness and deliciousness of your pistachio tiramisu, follow these guidelines:

Refrigerator Storage: Store tiramisu in an airtight container in the refrigerator for up to 3-4 days. This will help the flavors meld and the texture set.
Freezing: For longer storage, wrap individual servings tightly in plastic wrap, then place them in an airtight freezer-safe container. Frozen tiramisu can last for up to 2-3 months.

Important Tips:

Avoid Moisture: Ensure the container is airtight to prevent the tiramisu from becoming soggy.
Thawing: To thaw frozen tiramisu, transfer it to the refrigerator overnight.
Reheating: If desired, you can lightly dust the thawed tiramisu with cocoa powder and serve it chilled or at room temperature.

By following these tips, you can enjoy your pistachio tiramisu for days or even weeks!

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August 19, 2024 Cookie Recipes

Halloween Chocolate Cookies

Unleash your inner monster with these devilishly delicious Halloween Chocolate Cookies! Packed with rich chocolate flavor and spooky-fun decorations, these cookies are perfect for your Halloween party or a sweet treat any time of year. Get ready to sink your teeth into a chewy, chocolatey delight!

These Halloween double chocolate chip cookies are a favorite in my home. These m&m chocolate chip cookies are perfect for any chocoholic. I've tested this recipe over 10 times and these are the best double chocolate chip cookies for spooky season.

Why you'll love these Halloween chocolate chip cookies

These double chocolate chip cookies are festive and fun, perfect for Halloween parties and gatherings.
The combination of chewy cookies and rich chocolate is irresistible.
Decorating the cookies as monsters is a creative and engaging activity to share with kids
They're a perfect balance of sweet and satisfying.
These halloween cookies the perfect halloween treat for the chocolate lover in your life.
The spooky factor adds an element of surprise and excitement.

Ingredients needed for these double chocolate chip cookies

All-purpose flour
Natural unsweetened cocoa powder
Baking soda
Salt
Unsalted butter softened
Light brown sugar
Granulated sugar
Large egg
Vanilla extract
Semisweet chocolate chips
Halloween M&M's
Candy eyes

Instructions for these chocolate chocolate chip cookies

Preheat oven to 350F. Line two baking sheets with parchment paper.
In a bowl, sift together flour, cocoa powder, baking soda, and salt.
In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugars on medium speed until very light and fluffy, about 3 minutes.
Add egg, instant espresso and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
With the mixer on low speed, gradually add the flour mixture, mixing just until combined. Stir in the chocolate chips.
Use a cookie scoop or small ice cream scoop to scoop uniform balls of dough onto the cookie sheet.

Grab your cookie dough ball and press it into the plate filled with m&m's. Be sure to press all those m&m's into the top the cookie.
Place the cookies in the freezer for 15 minutes.

Once ready to bake, place the cookies on a parchment lined cookie sheet and space them atleast 2 and a half inches apart.
Bake for 13-15 minutes or until cookie edges are firm and the center appears dry. Let cool on the sheets for 5 minutes.
While the cookies are still warm, add a chocolate chip to the top of the cookie. Once the chocolate starts to melt, add the candy eye over the melted chocolate chip. The chocolate will act as a glue for the candy eye once it dries.

Transfer to wire racks to continue cooling.

Variations and Substitutions for Halloween Cookies

Cookie Base Tweaks:

Gluten-Free: Use a gluten-free flour blend for those with dietary restrictions.
Oatmeal Chocolate Chip: Incorporate oats for a chewier texture and added nutrition.
Brown Butter: Brown the butter for a nutty flavor and deeper color.
Traditional cookie: Don't want a double chocolate chip base? Use this cookie recipe instead

Chocolate Variations:

White Chocolate: Add white chocolate chips or chunks for a sweeter treat.
Milk Chocolate and Sea Salt: Combine dark chocolate chips with a sprinkle of sea salt for a complex flavor.

Mix-in Ideas:

Nuts: Chopped walnuts, pecans, or almonds add crunch and texture.
Dried Fruit: Incorporate cranberries, raisins, or cherries for a sweet and tangy twist.
Candy Pieces: Add peanut butter chips, toffee, or chopped candy bars for a fun surprise.

Halloween-Themed Additions:

Black Food Coloring: Add a drop of black food coloring to the cookie dough for a spooky twist.
Halloween Sprinkles: Top the cookies with Halloween-themed sprinkles for a festive touch.
Gummy Worms: Add gummy worms for a monstrous look.

By experimenting with different ingredients and techniques, you can create unique and delicious Halloween double chocolate chip cookies.

Top Tip for round cookies

For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.

Storage for these chocolate chip Halloween cookies

Unbaked cookie dough storage

I'm a big fan of making a big batch of cookie dough and freezing the bulk of the dough in order to have a warm freshly baked delicious treat whenever I want. This is my process for freezing cookie dough:

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.

Storing baked double chocolate chip cookies

To maintain the freshness and chewy texture of your double chocolate chip cookies, follow these guidelines:

Short-term storage: Store cookies in an airtight container at room temperature for up to 3-5 days.
Freezing: For longer storage, freeze individual cookies or the entire batch in an airtight container. Frozen cookies can last up to 2-3 months.

Important tips:

Allow cookies to cool completely before storing to prevent moisture buildup.
Use an airtight container to prevent the cookies from drying out.
For freezing, wrap individual cookies tightly in plastic wrap before placing in the container.

Check out these other Halloween recipes

August 16, 2024 Breakfast Recipes

Halloween Cinnamon Rolls

Unleash your inner monster with these spooky Halloween Cinnamon Rolls! Get into the spirit of the season with this fun and festive twist on a classic treat. Packed with cinnamon-sugar goodness and topped with creepy crawly decorations, these rolls are perfect for Halloween parties or a fun family activity.

Halloween is my favorite holiday and this festive halloween cinnamon bun recipe is one that I've perfected and tested over ten times. This recipe takes a traditional cinnamon roll recipe and gives them a spooky season facelift with a few adjustments. This cinnamon roll recipe is delicious every single time and has quickly become a family tradition at my house.

Why you'll love Halloween cinnamon rolls

Festive and Fun: They add a spooky and playful touch to Halloween parties and gatherings.
Easy to Make: The recipe is relatively simple, making it a great option for bakers of all levels.
Creative Outlet: You can decorate your cinnamon rolls however you like with coloring your cream cheese frosting and use your favorite halloween sprinkles.
Delicious: The classic combination of cinnamon, sugar, and buttery dough is irresistible.
Kid-Friendly: They're a fun and engaging activity for kids to help with and decorate.
Instagrammable: The adorable and spooky designs make for perfect photo opportunities.

These factors combine to make Halloween sticky buns a popular and enjoyable treat for all ages.

Ingredients need to make these spooky season cinnamon rolls

All-purpose flour
Granulated sugar
Activated edible charcoal
Salt
Whole milk
Unsalted butter
Vanilla Extract
Instant yeast
Large egg
Brown Sugar
Cinnamon
Cream cheese
Neon green food coloring
Vanilla extract

Instructions for making this Halloween cinnamon buns

Whisk the flour, activated charcoal, sugar, and salt together in a large bowl. Set aside.
Combine the milk and butter together in a heatproof bowl. Microwave or use the stove and heat until the butter has melted and the mixture is warm to the touch (about 110°F). Whisk in the yeast until it has dissolved. Pour mixture into the dry ingredients, vanilla extract, add the egg and stir with a sturdy rubber spatula or wooden spoon OR use a stand mixer with a paddle attachment on medium speed. Mix until a soft dough forms.

Transfer dough to a lightly floured surface. Using floured hands, knead the dough for 3-5 minutes. You should have a smooth ball of dough. If the dough is super soft or sticky, you can add a little more flour. Place in a lightly greased bowl (I use unsalted butter), cover loosely, and let the dough rest for about 20 minutes as you get the filling ingredients ready.

After 20 minutes, roll the dough out in a 14×8-inch rectangle. In a medium sized bowl, combine the sugar, butter and cinnamon.. Evenly spread out the cinnamon sugar butter all over the dough. Roll up the dough to make a 14-inch log. Cut into 8 even rolls and arrange in a lightly greased 9 inch pie dish.

Cover the pan with a clean kitchen towel. Allow the rolls to rise in a relatively warm environment for 90 minutes or until double in size.

After the rolls have doubled in size, preheat the oven to 375°F. loosely tent the pan with aluminum foil and bake for 15 minutes. Remove the aluminum foil and bake uncovered for another 15 minutes. If you want to be precise about their doneness, their internal temperature taken with an instant read thermometer should be around 195 when done. Remove pan from the oven and allow to cool while you make the icing.

In a medium bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese on high speed until smooth and creamy. Add the butter, desired food coloring and beat until smooth and combined, then beat in the confectioners’ sugar and vanilla until combined. Using a spatula, spread the icing over the warm rolls then sprinkle with halloween sprinkles. Serve immediately.
Cover leftover frosted or unfrosted rolls tightly and store at room temperature for up to 2 days or in the refrigerator for up to 5 days.

Top tips for making the best cinnamon rolls

Creating perfect cinnamon rolls requires a balance of technique and ingredients. Here are some essential tips:

Perfect Filling: The key to amazing cinnamon rolls is a generous filling of cinnamon and brown sugar. Don't be shy!
Use your sharpest knife to cut the rolls, so they don’t squish down.
Gentle Rolling: Roll out the dough evenly and tightly to prevent the filling from oozing out.
Let the rolls rise in a warm, draft-free environment. Here’s my favorite trick: Cover your shaped rolls and place them by a window facing the sun.
Don’t add more flour than you need. You can add a little more flour to bring the dough into a knead-able consistency, but adding too much will give you dense, dry rolls.
Proper Rising: Allow ample time for the dough to rise twice. A well-risen dough equals fluffy rolls.
Don’t kill the yeast. If your butter/milk mixture is too hot, it will kill the yeast. Keep the temperature warm to the touch, around 100–110°F

Substitutions and Variations for these Halloween treats

Want plain cinnamon rolls? Simply omit the charcoal and green gel food coloring from the recipe.

Don't have edible activated charcoal? Use black gel food coloring instead.

Filling Alternatives:

Pumpkin Spice: Swap out traditional cinnamon for a pumpkin spice blend for a seasonal twist.
Apple Cinnamon: Combine cinnamon with diced apples for a fruity filling.

Frosting Ideas:

Chocolate Ganache: Drizzle rich chocolate ganache over the cinnamon rolls for a decadent finish.
Spiced Caramel: Create a caramel sauce with a hint of cinnamon or pumpkin spice for a warm and cozy flavor.

Decoration Ideas:

Candy Decorations: Use candy eyes, gummy worms, or other Halloween candy to decorate the cinnamon rolls.
Don't like the color green: Opt instead for orange, purple or even white frosting.

By experimenting with different fillings, frostings, and decorations, you can create unique and delicious Halloween cinnamon bun that will impress your guests.

Top tip when using activated charcoal

Activated charcoal reduces absorption of drugs and other chemicals in the stomach and intestines. Taking activated charcoal along with medications taken by mouth can decrease how much medicine the body absorbs. This can decrease the effects of your medication. For more information, read here.

Storage for these halloween themed cinnamon rolls

To maintain the freshness and deliciousness of your cinnamon danish, follow these guidelines:

Short-Term Storage:

Airtight Container: Store cinnamon rolls in an airtight container at room temperature for up to 2-3 days.

Longer-Term Storage:

Refrigerator: For extended freshness, store cinnamon rolls in an airtight container in the refrigerator for up to a week.
Freezing: To freeze, wrap individual cinnamon rolls tightly in plastic wrap, then place in an airtight freezer-safe container. They can last for up to 2-3 months.

Important Tips:

Avoid Moisture: Excessive moisture can make the cinnamon rolls soggy.
Reheating: To reheat, warm in a low-temperature oven or microwave.

By following these tips, you can enjoy your cinnamon rolls for days or even weeks!

Check out these other Halloween recipes

August 14, 2024 Cookie Recipes

Deliciously Easy Brookies

Brookies are a family favorite in my house and we make them regularly. This is a recipe that I make monthly and has been perfected over the span of 5 years. This is the best brookie recipe and its a hit every single time. These are rich, fudgey and a delicious treat that the whole family will enjoy.

What is a brookie?

A brookie is a delicious hybrid of a brownie and a chocolate chip cookie.

It's essentially a bar that combines the rich, fudgy texture of a brownie with the chewy, buttery goodness of a chocolate chip cookie. Imagine a perfect balance of two classic desserts in one delightful treat!

Why you'll love this Brookies Recipe

Brookies are a dessert lover's dream come true! Here's why:

Ultimate Indulgence: Brookies offer the best of both worlds: the rich, fudgy texture of a brownie and the chewy goodness of a chocolate chip cookie.
Satisfying Texture: The contrast between the soft brownie and the crunchy cookie creates a delightful textural experience.
Versatile Treat: Brookies can be enjoyed as a dessert, a snack, or even a breakfast treat.
Impressive Presentation: The visually appealing combination of brownie and cookie makes brookies a showstopper.
Customization: Brookies can be easily customized with different types of chocolate, mix-ins, and toppings.

Whether you're a chocolate enthusiast or simply looking for a decadent treat, brookies are sure to satisfy your cravings.

Cookie Brownie Recipe Ingredients

Butter
Vanilla Extract
Chocolate Chips
All purpose flour
Brown Sugar
Granulated White Sugar
Larg Eggs
Salt
Unsweetened Cocoa
Instant Espresso Powder

How to Make Brookies

Start by preheating your oven to 350 degrees. Line a 8x8 baking pan with parchment paper and set aside.

For the cookie dough

Cream the butter, and sugars on high for 2 minutes until light and fluffy, scraping the bowl down as needed.
Mix in the vanilla and egg and scrape the bowl down once more.
Add salt, baking soda and cornstarch then mix until combined.
Pour in the flour and mix until almost combined then fold in the chocolate chips.
Transfer your cookie dough onto your prepared pan and using a spatula press the dough until the entire bottom of the pan is equally covered.

For the brownie batter

In a large microwave-safe mixing bowl, add the butter and microwave until completely melted. Add the sugar, instant espresso powder and cocoa powder and whisk vigorously for at least a minute, until the sugar has dissolved.
Add eggs one at a time then vanilla and whisk for at least 1 minute, until well combined and batter is shiny.
Stir in flour and salt until the flour is fully combined. Be careful not to over-mix.
Pour the brownie batter over the cookie dough and use a spatula to spread out evenly.

Cover the pan with aluminum foil and bake for 20 minutes. Uncover and bake for another 20 minutes. Allow to cool completely before cutting.

Brookies Recipe Variations and Substitutions

Brookie Base Variations:

Blondie Base: Swap out the brownie batter for a blondie batter for a lighter and sweeter treat.
Red Velvet Base: Create a festive twist with a red velvet brownie base.

Cookie Dough Variations:

Oatmeal Cookie: Use oatmeal cookie dough for a chewier texture and nutty flavor.
Snickerdoodle Cookie: Incorporate cinnamon and sugar into the cookie dough for a classic cookie flavor.

Mix-in Ideas:

Nuts: Chopped walnuts, pecans, or almonds can add a crunchy texture.
Dried Fruit: Incorporate dried cranberries, raisins, or cherries for a sweet and tangy twist.
Candy Pieces: Add chopped candy bars like Snickers or Milky Way for a fun surprise.

By experimenting with different flavors, textures, and mix-ins, you can create endless variations of the classic brookie.

Top Tips for making Brookies

Creating the perfect brookie requires a balance of textures and flavors. Here are some tips to help you achieve the ultimate brookie:

Temperature Control: Ensure both the butter and eggs are at room temperature for optimal creaming and incorporation of air.
Cookies On The Bottom: Because cookies typically bake faster that brownies, it is important that the cookies remain the bottom layer and the brownies on top. This ensure the cookies don't dry out or burn.
Baking Time: Keep a close eye on the baking time. Overbaking can result in a dry cookie layer. While underbaking can cause an undercooked brownie layer.
Cooling Patience: Allow the brookies to cool completely before cutting to prevent crumbling.
Sharp Knife: Use a sharp knife to cleanly cut the brookies into even squares. Clean the knife in between cuts for clean edges.

By following these tips, you'll be well on your way to creating irresistible brookies that will impress your friends and family.

Cookie Brownie Storage Instructions

To maintain the deliciousness of your brookies, follow these storage guidelines:

Short-term storage: Store brookies in an airtight container at room temperature for up to 3 days.
Longer-term storage: For extended freshness, refrigerate brookies in an airtight container for up to a week.
Freezing: To freeze, wrap individual brookies tightly in plastic wrap, then place in an airtight freezer-safe container. They can last for up to 3 months.

Important tips:

Avoid exposing brookies to moisture, as this can affect their texture.
Allow frozen brookies to thaw completely before serving.

By following these tips, you can enjoy your brookies for days or even weeks!

Check out these other dessert recipes

August 8, 2024 Appetizers Recipes

Mummy Dogs

Unleash your inner monster with Halloween Mummy Dogs! These spooky and delicious appetizers are perfect for your Halloween party. Wrap hot dogs in crispy crescent dough to create creepy mummy bandages and add googly eyes for a frightful finish. Easy to make and even more fun to eat, these mummy dogs are sure to be a hit!

These are a favorite halloween snack in my family and I make them multiple times during spooky season for my son. We've been making these fun halloween treats for over five years and are a must every Halloween season.

Why People Love Halloween Hot Dog Mummies

Mummy Hot Dogs are a spooky and delicious crowd-pleaser for several reasons:

Fun and Festive: They're perfect for Halloween parties, gatherings, or just a spooky night in with the family
Easy to Make: The recipe is simple and can be adapted to different skill levels and ready in minutes
Kid-Friendly: They're a fun and engaging activity for kids of all ages to help with.
Creative Outlet: Decorating the hot dogs as mummies allows for endless creativity and personalization.
Unexpected and Memorable: The spooky presentation creates a lasting impression and is a conversation starter.
Delicious: Hot dogs are a classic comfort food, and this fun twist adds excitement.

Ingredients needed for this mummy dogs recipe

Hot Dogs
Store-bought crescent dough
Large Egg
Sesame Seeds (optional)
Sea Salt (optional)

Instructions on how to make Halloween mummy dogs

Preheat the oven to 375° F (190° C). Line a baking sheet with parchment paper and set aside
Unroll the crescent rolls. Press the perforated seams together on each rectangle.
Cut each rectangle of dough into 10 long strips of dough.

Use 4 slices of dough to wrap each hot dog up like bandages on a mummy. Leave a small space at the “head.”

Place each mummy onto the prepared baking sheet. In a small bowl, whisk the egg and using a pastry brush, brush the crescent dough wrapped hotdops with the egg. Over the egg wash, sprinkle the hz sesame seeds and sea salt if desired.

Bake for 18-20 minutes, until the dough is golden brown.
Remove from the oven and allow to cool. To make the "eyes" use a dot of ketchup or mustard.

Variation and Substitutions for these Halloween hot dogs

Hot Dog Alternatives:

Sausage: Use your favorite sausage variety, such as Italian sausage, kielbasa, or bratwurst.
Vegetarian Options: Opt for vegetarian hot dogs or tofu dogs for a meat-free option.
Miniature Sausages: Use cocktail sausages for bite-sized mummy hot dogs.

Mummy Wrap Alternatives:

Puff Pastry Dough: Use puff pastry dough instead of crescent dough for a different texture.
Biscuit Dough: Use biscuit dough for a denser and more filling option
Phyllo Dough: For a lighter and flakier option, try phyllo dough.
Tortilla Wraps: Cut tortillas into long strips and use them as a mummy wrap.

Decoration Variations:

Monster Eyes: Use different types of candy eyes, olives, or cheese for the eyes.
Spooky Smiles: Create different facial expressions with mustard, mayonnaise or ketchup.
Hair: Add a touch of realism with shredded cheese or grated carrots for hair.

Dipping Sauces:

Spicy Mustard: Serve with a spicy mustard for an extra kick.
BBQ Sauce: A sweet and smoky BBQ sauce complements the hot dogs well.
Ketchup and Mustard: The classic combination is always a crowd-pleaser.

By experimenting with these variations, you can create unique and exciting Halloween Hot Dog Mummies for every taste!

Storage for Halloween mummy dogs

To maintain the freshness and quality of your Halloween hot dog mummies, follow these guidelines:

Short-term storage: Store leftover hot dog mummies in an airtight container in the refrigerator for up to 2-3 days.
Freezing: For longer storage, wrap individual mummy hot dogs tightly in plastic wrap, then place them in an airtight freezer-safe container. They can last for up to 2-3 months.

Important tips:

Avoid moisture to prevent the dough from becoming soggy.
Reheat thoroughly before serving.

Check 0ut these other halloween recipes

Print Recipe

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Halloween Hot Dogs

Spookify your Halloween party with these adorable and delicious Hot Dog Mummies! Easy to make and perfect for kids and adults alike, these creepy crawly treats are sure to be a hit.

Prep Time5

Cook Time20

Total Time25

Course: Appetizer, Side Dish, Snack

Cuisine: American

Servings:

Calories: 230kcal

Author: Cari

Ingredients

Instructions

Preheat the oven to 375° F (190° C). Line a baking sheet with parchment paper and set aside
Unroll the crescent rolls. Press the perforated seams together on each rectangle.
Cut each rectangle of dough into 10 long strips of dough.
Use 4 slices of dough to wrap each hot dog up like bandages on a mummy. Leave a small space at the “head.”
Place each mummy onto the prepared baking sheet.
In a small bowl, whisk the egg and using a pastry brush, brush the crescent dough wrapped hotdops with the egg. Over the egg wash, sprinkle the hot dogs with sesame seeds and sea salt if desired.
Bake for 18-20 minutes, until the dough is golden brown.
Remove from the oven and allow to cool. To make the "eyes" use a dot of ketchup or mustard.

Notes

Variation and Substitutions for these Halloween hot dogs

Hot Dog Alternatives:

- Sausage: Use your favorite sausage variety, such as Italian sausage, kielbasa, or bratwurst.

- Vegetarian Options: Opt for vegetarian hot dogs or tofu dogs for a meat-free option.

- Miniature Sausages: Use cocktail sausages for bite-sized mummy hot dogs.

Mummy Wrap Alternatives:

- Puff Pastry Dough: Use puff pastry dough instead of crescent dough for a different texture.

- Biscuit Dough: Use biscuit dough for a denser and more filling option

- Phyllo Dough: For a lighter and flakier option, try phyllo dough.

- Tortilla Wraps: Cut tortillas into long strips and use them as a mummy wrap.

Decoration Variations:

- Monster Eyes: Use different types of candy eyes, olives, or cheese for the eyes.

- Spooky Smiles: Create different facial expressions with mustard, mayonnaise or ketchup.

- Hair: Add a touch of realism with shredded cheese or grated carrots for hair.

Dipping Sauces:

- Spicy Mustard: Serve with a spicy mustard for an extra kick.

- BBQ Sauce: A sweet and smoky BBQ sauce complements the hot dogs well.

- Ketchup and Mustard: The classic combination is always a crowd-pleaser.

By experimenting with these variations, you can create unique and exciting Halloween Hot Dog Mummies for every taste!

Storage for Halloween mummy dogs

To maintain the freshness and quality of your Halloween hot dog mummies, follow these guidelines:

Short-term storage: Store leftover hot dog mummies in an airtight container in the refrigerator for up to 2-3 days.

Freezing: For longer storage, wrap individual mummy hot dogs tightly in plastic wrap, then place them in an airtight freezer-safe container. They can last for up to 2-3 months.

Important tips:

Avoid moisture to prevent the dough from becoming soggy.

Reheat thoroughly before serving.

Nutrition

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July 22, 2024 Cuban Recipes

Baked Chicken Leg Quarters

A weeknight staple in my house is Cuban baked chicken leg quarters. This baked chicken recipe is one I grew up enjoying as a child and its a recipe that passed along to me by my dad who was a chef in Cuba. It uses my dad's Cuban mojo marinade that is made from scratch and results in a flavorful and juicy chicken recipe. This recipe is a hit every time and it is absolutely fail proof.

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Why you'll love this oven baked chicken recipe

Oven-baked Cuban mojo chicken is a crowd-pleaser for several reasons:

Vibrant Flavors: The combination of citrusy juices, garlic, and herbs creates a burst of flavor that brightens up weeknight dinners
Tender and Juicy: The slow roasting process ensures the chicken remains incredibly tender and juicy, with the skin achieving a crispy perfection.
Easy to Prepare: The marinade is simple to make, and the oven does most of the work, making it a convenient option for busy weeknights and meal pepping
Healthy Option: Baked chicken is generally considered a healthier alternative to fried options, making it a nutritious option
Family-Friendly: Its delicious citrus and garlic flavors appeal to a wide range of palates, making it a great option for family dinners

Essentially, oven-baked Cuban chicken offers a delightful blend of flavor, convenience, and versatility, making it a beloved dish for many.

What is Cuban Mojo?

Cuban Mojo is the base marinade for many proteins in Cuban cuisine. It's made with naranja agria (sour orange) tons of garlic and spices. It's a versatile marinade thats great on almost all proteins. It imparts a bold flavor with a big citrus tang.

Ingredients needed for these baked chicken leg quarters

Yellow onion
Chicken leg quarters
Sour oranges
Garlic
Bay leaves
Oregano
Onion powder
Cumin
Fresh ground black pepper
Sugar
Salt
Sazon Completa

Instructions to make this baked Cuban chicken recipe

Start by making your Cuban mojo in a food processor.

In a 9x13 casserole dish, layer the bottom of the dish with the sliced onions. Place the chicken quarters over the onions so they're all laying flat. Be sure to place them with the skin facing up.
Pour the prepared Cuban mojo marinade over the top of the chicken quarters. Massage the marinade all over the chicken to make sure its well covered.

Cover the casserole dish with aluminum foil and place in the refrigerator to marinade for 2 hours.
Preheat the oven to 400 degrees F (218 degrees C).
Remove the baking dish from the refrigerator and place the dish in the oven on the center rack. Be sure to leave the aluminum covering on the baking pan.
Bake the chicken leg quarters in the oven for 20 minutes. Remove the aluminum foil and then bake for another 20-25 minutes uncovered. Bake until the chicken's internal temperature reaches 165 degrees F.

Substitutions for these baked chicken leg quarters

While chicken is a perfect protein for Cuban Mojo, there are plenty of other options to explore. Here are some tasty alternatives:

Protein Substitutions:

Pork: This is a classic choice. Pork shoulder or loin can be marinated and cooked in the same way as chicken.
Shrimp: For a lighter option, marinate and grill or sauté large shrimp.
Tofu: For a vegetarian or vegan alternative, marinate firm tofu cubes in the mojo marinade before baking or grilling.
Fish: White fish like tilapia or cod can be marinated and baked or grilled.

Marinade Substitutions:

Don't have access to sour oranges? you can use ⅔ orange juice and ⅓ lime juice.

Variations on Oven-Baked Cuban Chicken Quarters

Want to put a unique spin on your oven-baked chicken quarters? Here are some exciting variations to explore:

Mojo Marinade Tweaks:

Spicy Mojo: Add a dash of cayenne pepper or a sliced jalapeño to your mojo marinade for a fiery kick.
Citrus Infusion: Experiment with different citrus fruits like grapefruit or tangerine in your marinade for a refreshing twist.
Herb-Infused Mojo: Incorporate fresh herbs like cilantro or fresh oregano into the marinade for added complexity and color.

Cooking Techniques:

Crispy Skin Finish: For extra crispy skin, finish the chicken under the broiler for a few minutes after roasting.
Grilled Chicken: Light up your grill and and barbeque your marinaded chicken instead of baking it in the oven.

Flavorful Additions:

Tropical Twist: Add a tropical flair by layering the bottom of your baking dish with pineapple chunks and jalapeños for a sweet and spicy surprise.

Storage for this oven baked chicken quarter recipe

Proper storage is crucial for maintaining the deliciousness of your Cuban chicken. Here's a breakdown of your options:

Refrigerator Storage:

Cooling: Allow the chicken to cool completely to room temperature before storing. This prevents condensation build-up, which can lead to spoilage.
Airtight Container: Transfer the cooled chicken to an airtight container. This helps maintain freshness and prevents contamination from other foods.
Storage Time: Store in the refrigerator for up to 3-4 days.

Freezer Storage:

Cooling: As with refrigerator storage, let the chicken cool completely before freezing.
Portioning: For easier reheating, consider portioning the chicken into meal-sized portions before freezing.
Airtight Containers: Place the cooled chicken in airtight freezer-safe containers or bags, ensuring no air pockets remain.
Storage Time: Properly stored, frozen Cuban chicken can last for up to 2-3 months.

Reheating:

Refrigerated Chicken: Reheat in a preheated oven at 350°F (175°C) for about 20-25 minutes, or until heated through. Alternatively, you can reheat it in a skillet with a little bit of broth or sauce.
Frozen Chicken: Thaw the chicken overnight in the refrigerator before reheating. Follow the reheating instructions for refrigerated chicken.

Important Tips:

Always allow the chicken to cool completely before storing to prevent bacterial growth.
Label your containers with the date for easy reference.
Reheat chicken thoroughly until it reaches an internal temperature of 165°F (74°C) to ensure food safety.

Check out these other recipes

July 17, 2024 Breakfast Recipes

Guava Pastelitos

Pastelitos de guayaba, also known as guava pastries are popular cuban pastries that are common in Cuban bakeries. I grew up eating these delicious pastries from local bakeries in Miami. These guava pastelitos are a big part of my childhood and I enjoyed these weekly when my dad would take me to the local Cuban bakery.

Since my dad was a Cuban chef and I work with local Cuban bakeries managing their social media, I have been able to get my hands on an authentic Cuban pastelito recipe that is easy to make at home and is perfect every time. This recipe is the most authentic recipe that's as close to a cuban bakery as you can get at home.

What is a pastelito?

Cuban pastelitos are small, flaky pastries filled with a sweet and savory filling. They are a popular Cuban treat, often enjoyed for breakfast, snack, or dessert.

There are many variations of pastelitos, but the most common fillings include:

Guava: A sweet and tangy fruit paste.
Cheese: cream cheese filling.
Picadillo: savory pastelito filled with cuban minced meat

The pastry itself is typically made with puff pastry or a similar flaky dough. It is often deep-fried or baked until golden brown and crispy.

Pastelitos are a delicious and versatile treat that can be enjoyed in many different ways.

Pastelito De Guayaba Ingredients

For complete list of ingredients and quantities, scroll down to the recipe card

Puff Pastry - Storebought puff pastry sheets, I used Pepperidge Farms brand.
Water - The water in this guave pastry recipe acts as the glue between pastry sheets and is used to make the simple syrup.
Guava paste - The star of the show, this delicious guava paste softens in the oven to make a delicious filling.
Eggs - A whisked egg brushed on the top of the pastry ensures a golden pastry top
Sugar - Once the pastry comes out of the oven, the simple syrup is generously brushed over the top of the golden pastry squares.

How to make Guava Pastelitos

Heat oven to 400F. Line a baking sheet with parchment paper and cut ¼ inch thick slices of the guava paste.
Unfold the puff pastry sheet over the parchment paper.
Place the guava paste strips in three rows, leaving about ½ an inch of pastry on each side.

4. Brush water on the exposed puff pastry around the guava paste and them lay the remaining puff pastry over the guava paste.
5. Using a knife or pizza cutter cut the puff pastry into three strips with the guava pasta in the center of each strip.

6. Carefully slide the three strips away from each other and seal the edges using your fingertips or the tines of a fork.
7. Using a knife cut the pastry dough and guava paste perpendicular to the long strips, leaving you with 9 pastries. Each pastry has a little bit of guava peaking through at the ends, just like the ones available at most Cuban bakery.
8. Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.

9. Bake at 420F for about 22 minutes or until golden brown and puffed up.
10. While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved.
11. Once out of the oven, brush the top with simple syrup and allow to cool.
12. Allow the pastries to cool off and then carefully rip them apart, use a knife if needed.

Guava Pastry Substitutions

Craving those delightful Cuban pastelitos de guayaba but missing a key ingredient? Fear not, pastry adventurer! Here are some clever substitutions to keep your taste bud trip to Cuba on track:

Puff Pastry in a Pinch:

Phyllo Dough: This versatile dough can be layered to create a flaky crust similar to puff pastry. However, phyllo dough dries out quickly, so handle it with care and brush generously with melted butter between layers to maintain moisture.
Pie Dough: While not as light and flaky, a good quality refrigerated pie dough can work in a pinch. What you'll end up with will be be like a guava pop tarts
Flaky Croissant Dough: This alternative offers a buttery and flaky texture. You might need to adjust the baking time slightly as croissant dough can brown faster.

Guava Filling Flexibilty:

Apple Pie Filling - Opt instead for apple pie filling for apple turnovers.
Cream Cheese - You can make make cheese pastelitos with cream cheese
Pineapple Preserves - Want a tropical spin, swap the guava paste with pineapple preserves.
Spinach and cheese - For a savory spin on these pastries, try these spinach and feta turnovers.

Top tips for making pastelitos de guayaba

Cuban guava pastelitos are a delightful treat - flaky puff pastry enveloping a sweet and tangy guava filling. But achieving that perfect balance of crispy crust and gooey guava goodness can seem tricky. Here are some top tips to elevate your pastelito game:

The Power of Puff Pastry:

Quality Matters: Use high-quality puff pastry for the best results. Look for frozen puff pastry sheets that are all-butter and unfilled. Avoid pre-rolled puff pastry dough, as it might not puff as well.
Thaw Thoroughly: Thaw the puff pastry sheets completely in the refrigerator before using. This ensures even cooking and prevents the dough from tearing.
Temperature is Key: For a perfectly crisp and flaky crust, ensure the puff pastry is cold before assembling the pastelitos. You can even pop it back in the refrigerator for a few minutes before working with it.

Assembly and Baking:

Egg Wash Elegance: Brush the tops of your pastelitos with an egg wash before baking. This creates a beautiful golden brown color and adds a touch of shine.
Temperature Matters: Bake your pastelitos in a preheated oven at a high temperature. This ensures a crispy crust and prevents the pastry from becoming soggy.
The Power of Cooling: Let the guava pastries cool slightly on a wire rack before serving. This allows the filling to set further and prevents them from becoming mushy.

Storage for pastelitos de guava

While eating your Cuban pastelitos fresh is the ideal, if that's not an option here are some storage alternatives.

Freshly Baked Pastelitos:

Room Temperature (Short Term): Freshly baked pastelitos can be stored at room temperature in an airtight container for up to 2 days. This is a good option for enjoying them within a short period.

Refrigerator (For Longer Storage):

Airtight Container: Once the pastelitos have cooled completely, store them in an airtight container in the refrigerator for up to 5 days. The cooler temperature will help the pastry crust stay crispier for longer.
Reheating: When ready to enjoy, preheat your oven to 350°F (175°C). Wrap the pastelitos loosely in foil and warm them for 3-7 minutes, or until heated through.

Check out these other recipes

Print Recipe

5 from 3 votes

Pastelitos De Guayaba (Guava Pastries)

homemade Cuban guava pastelitos

Prep Time10

Cook Time22

Total Time32

Course: Breakfast, Dessert

Cuisine: cuban

Servings:

Calories: 172kcal

Author: Cari

Ingredients

▢ 1 package puff pastry sheets I used Pepperidge Farm
▢ 1 package guava paste
▢ 1 Large Egg whisked
▢ 3 Tablespoons white sugar
▢ 3 Tablespoons water and more for sealing the puff pastry sheets

Instructions

Heat oven to 420F. Line a baking sheet with parchment paper and cut ¼ inch thick slices of the guava paste. Add the egg to a small bowl, beat, then set aside.
Unfold the puff pastry sheet over the parchment paper.
Place the guava paste strips in three rows, leaving about ½ an inch of pastry on each side.
Brush water on the exposed puff pastry around the guava paste and them lay the remaining puff pastry over the guava paste.
Using a knife or pizza cutter cut the puff pastry into three strips with the guava pasta in the center of each strip.
Carefully slide the three strips away from each other and seal the edges using your fingertips or the tines of a fork.
Using a knife cut the pastry dough and guava paste perpendicular to the long strips, leaving you with 9 pastries. Each pastry has a little bit of guava peaking through at the ends, just like the ones available at most Cuban bakery.
Crack an egg into a small bowl and whisk it until well combined and then brush the tops of the puff pastries with the egg.
Bake at 420F for about 22 minutes or until golden brown and puffed up.
While the pastries are baking, make your simple syrup by adding 3 tablespoon of water with 3 tablespoons of white sugar to a cup and microwaving for 1 minute or until the sugar is fully dissolved.
Once out of the oven, brush the top with simple syrup and allow to cool.
Allow the pastries to cool off and then carefully rip them apart, use a knife if needed.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

June 25, 2024 Cuban Recipes

Frijoles Colorados Cubanos

This is the best and easiest Instant pot Cuban red bean recipe. This recipe has become a weekly tradition at my house and has been tested in the Instant Pot dozens of times. My dad (who was a chef in Cuba) would make frijoles colorados regularly when I was a child and the dish is one that always floods my tastebuds with nostalgia.

Cuban Red Bean Stew also known as Potaje de Frijoles Colorados, is a cornerstone of Cuban cuisine. Imagine a rich and savory stew brimming with tender red kidney beans, smoky pork belly, and vibrant sofrito (a base of sauteed vegetables). Every spoonful bursts with aromatic spices like cumin, sazon and bay leaf, creating a symphony of flavors that's both comforting and deeply satisfying.

Why you'll love this Frijoles Colorados recipe

This Instant Pot recipe is a one pot meal that is ready in less than an hour.
These Cuban red beans are perfect for meal prepping and weeknight meals.
This nutritious red bean stew is filled with vegetables, legumes and protein.

What you'll need for Frijoles Colorados Cubanos

Red kidney beans
Smoked pork belly
Spanish chorizo
Green bell pepper
Yellow onion
Garlic
Tomato sauce
Water
Salt
Bay leaves
Ground cumin
Ssazon con achiote
Idaho potatoes
Calabaza

How to make Red Beans in Instant Pot - Cuban style!

Place the beans, smoked pork belly, green pepper, onion, garlic, tomato sauce, bay leaves, sazon con achiote, cumin, salt and water in the instant pot.

2. Give it a mix to combine. Place the lid and set to Bean/Chili for 40 minutes at High Pressure.

3. Once done, slow release the pressure and open the lid. Give it a gentle stir to mix.

4. Set to saute and add the calabaza and potatoes. Cook for about 10 minutes or until calabaza and potatoes are fork tender.

5. Serve with white rice and enjoy.

Cuban Style Instant Pot Red Beans substitutions and variations

If you can't find smoked pork belly, you can use bacon, smoked whole ham hock or smoked pork shank
Don't eat pork? You can swap the meat for their smoked turkey necks and/or smoked turkey wings and omit the chorizo
Can't find calabaza squash? Use butternut squash instead.

Storage for instant pot Cuban red beans

You can store leftover Instant Pot Cuban red beans in two ways: in the refrigerator or in the freezer. Here's how to do each:

Refrigerator Storage:

Cooling: Let the cooked red beans stew cool completely to room temperature. This is crucial to prevent bacterial growth. You can cool them on the counter for a couple of hours and then transfer them to the refrigerator to speed up the process.
Storage Container: Transfer the cooled red beans to an airtight container. Glass containers with lids or BPA-free plastic containers work well.
Labeling: Label the container with the date it was cooked. This will help you keep track of how long it's been stored.
Storage Time: Properly stored Cuban red beans will stay fresh in the refrigerator for up to 5 days.

Freezer Storage:

Freezing: Similar to refrigeration, allow the cooked red beans and broth to cool completely to room temperature before freezing.
Portioning: For easier reheating, consider portioning the red beans and broth into individual serving sizes or smaller containers. This way, you only thaw what you need.
Storage Container: Transfer the cooled red beans and broth to freezer-safe containers. Leave some headspace at the top of the container to allow for expansion during freezing.
Labeling: Label the container with the date it was cooked.
Storage Time: Frozen Cuban red beans will stay good for up to 3 months.

Tips for Reheating:

Refrigerated Beans: Reheat the Cuban red beans and broth in a saucepan over medium heat, stirring occasionally, until heated through.
Frozen Beans: Thaw frozen Cuban red beans and broth overnight in the refrigerator. Then, reheat them on the stovetop as mentioned above. You can also reheat them in the microwave on a defrost setting, stirring frequently, until heated through.

Additional Notes:

When reheating, both refrigerated and frozen Cuban red beans might thicken slightly. You can add a little water or broth to thin them out to your desired consistency.
It's generally recommended to only freeze and thaw Cuban red beans once for best quality.

Check out these other soup and stew recipes

June 14, 2024 Dessert Recipes

Oreo Tres Leches

This Oreo Tres Leches Cake is not your ordinary dessert. It takes the light and airy tres leches we all know and love and infuses it with the rich chocolate and creamy sweetness of Oreos. Imagine every bite bursting with the delightful soak of the tres leches and the delightful crunch of Oreo cookies. It's a symphony of textures and flavors that will leave you wanting more.

I tested this recipe several times and the result is a delicious oreo cake that combines traditional tres leches cake with cookies and cream flavors.

What is tres leches cake?

Tres leches translates to three milks. It is a dessert that has become popular throughout all of Central and South America as well as the Caribbean. It is an airy vanilla sheet cake that is soaked in three milks and is typically topped with either meringue or whipped cream.

Ingredients needed for this cookies and cream tres leches

All purpose flour
Baking powder
Salt
Butter
Eggs
White sugar
Vanilla extract
Oreos
Evaporated Milk
Condensed Milk
Heavy Whipping Cream

How to make this tres leches oreo cake

To make the cake

Turn the oven to 325 degrees F. Grease and flour a 13-by-9 inch pan and set aside.
Place flour, baking powder, and salt in a medium-size bowl and whisk together to mix.
With an electric mixer, beat the eggs one by one on a medium speed, for about 1 minute and slowly add the sugar until all sugar is incorporated. The egg mix will be very fluffy.
Slowly pour the melted butter and vanilla into the mixer.
Add the flour mixture and crushed oreos in batches and gently fold with a spatula until well combined. DO NOT OVER MIX.

Transfer batter to your prepared pan using a rubber spatula to help you spread the evenly. Bake for 30-35 minutes or until cake looks light golden or a wooden toothpick comes out clean when inserted into the cake.
Remove the cake and transfer to a wired rack to cool completely. Poke the top of the cake using a toothpick, skewer or fork all over.

To make the three milks mixture

Whisk condensed milk, evaporated milk and cream together with the vanilla and rum in a medium bowl and whisk until well combined.
Once the cake has cooled, pour the milk mixture over the cake, cover with a plastic wrap and refrigerated for atleast 4 hours.

To make the frosting

Place heavy cream, sugar, and vanilla into a bowl and mix on medium speed until soft peaks form. This will take about 2 minutes.
Spread the whipped cream over the cake. Refrigerate to chill until ready to serve. It's better to leave in the fridge overnight to soak all the three kinds of milk. Sprinkle additional oreo cookie crumbles over the top of the frosting right before serving.

Variations for this oreo tres leches recipe

Oreo tres leches cake offers a delicious twist on the classic dessert. Here are some variations you can try to take your Oreo tres leche cake to the next level.

Chocolate Ganache: Drizzle a rich chocolate ganache over the top of the cake for a decadent and visually appealing finish.

Chocolate Shavings: Top your cake with a sprinkle of chocolate shavings for a classic and elegant presentation.

Caramel Sauce: For a touch of sweetness and complexity, drizzle some caramel sauce over the top of the cake.

Fruity Variations: Incorporating fresh berries like strawberries or raspberries can add a refreshing element and a pop of color.

Storage for this Oreo cake

Tres leches cake, known for its light and airy texture soaked in three kinds of milk, requires specific storage to maintain its delightful flavor and consistency. Here's a breakdown of how to store tres leches cake:

Refrigerator: This is the recommended storage method for tres leches cake. The fridge helps maintain its structure and prevents spoilage. Here's how to store it properly:
- Transfer: Once the cake has cooled completely, transfer it to an airtight container or cover it tightly with plastic wrap to prevent the cake from drying out or absorbing other flavors in the fridge.
- Shelf life: A properly stored tres leches cake will stay fresh in the refrigerator for up to 3 days.

Check out these other dessert recipes

June 9, 2024 Cuban Recipes

Twenty best traditional Cuban recipes

Growing up with a Cuban chef for a dad definitely has its perks and one of them was eating delicious traditional Cuban recipes daily. Cuban food has influences of Spanish, African and Caribbean culture in order to create a flavorful and vibrant cuisine.

These Cuban recipes are the perfect way to spruce up your weeknight dinners or explore a new cuisine. Cuban food has always been a huge part of my life, shaped by growing up in a home where my dad was a professional chef in Cuba. From a young age, I was surrounded by the aromas of garlic, citrus, and slow-cooked meals that brought everyone to the table.

This collection of the top 20 Cuban recipes is inspired by those memories and the traditional dishes I grew up eating—recipes that are full of flavor, culture, and comfort. Whether you’re new to Cuban cooking or looking to reconnect with familiar favorites, these dishes are a true taste of home.

1. Cuban White Rice

Cuban white rice is the go-to side dish for most Cuban meals. It is one of the easiest dishes to make and the most versatile. It is one of the easiest dishes to make and the most versatile. The recipe only requires a medium sized sauce pan with a lid, that's it. This recipe only calls for 4 ingredients and is ready in about 20 minutes.

2. Cuban Black Beans

Black beans are a staple in most Cuban homes and my family's house is no different. It is not a holiday celebration without black beans being served and they're available at all Cuban restaurants through out the country. That's how integral black beans are to Cuban cuisine. This recipe requires the use of an Instant Pot, making this recipe in a fraction of the time.

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3. Cuban Picadillo

This is my mom's Cuban picadillo recipe. When I'm craving comfort food, this cuban recipe is one of the first dishes that comes to mind. It's a staple in Cuban cuisine that is easy to make and full of flavor. It consists of ground beef with vegetables in a tomato based sauce.

4. Cuban Yuca con Mojo

This simple boiled cassava recipe is topped with homemade Cuban onion and garlic mojo. Yuca is a root vegetable and this dish is a staple, especially during the holiday season. However, it is great for dinner any day of the week.

5. Cuban Ropa Vieja

Tender shredded beef stewed in a tomato based sauce with peppers, onion, garlic and rich spices. Make this Cuban cuisine staple in a fraction of the time using your Instant Pot! This dish is considered my many as the 'National dish" of Cuba. It can be found in 99% of all Cuban restaurants throughout the country. I grew up eating this dish and now as an adult, I've decided to make it using an Instant pot to help speed up the cooking process.

6. Arroz Con Pollo A La Chorrera

Arroz con pollo a la chorrera is more than just a meal; it's an experience that embodies the spirit of Cuban cuisine. It's a dish that brings people together, whether it's for a family gathering, a special occasion, or simply a weeknight dinner. Serve it with a side of platanos maduros (sweet fried plantains) or a refreshing salad for a complete and satisfying meal.

7. Cuban Carne Con Papa

Embark on a culinary journey to Cuba with a taste of Carne con papa, a soul-warming stew rich in history and flavor. This comforting dish translates to "beef with potatoes" and is a cornerstone of Cuban cuisine. Imagine tender chunks of beef simmered to perfection in a vibrant tomato sofrito, mingling with hearty potatoes, peppers, and a touch of savory magic. Every spoonful bursts with the essence of Cuban spices like cumin and oregano, creating a symphony of savory goodness.

Cuban Carne con papa is more than just a meal; it's a tradition passed down through generations, perfect for feeding a family or gathering with friends. Serve it over fluffy white rice for a complete and satisfying experience.

8. Cuban Frita

The Cuban frita is a type of cheeseburger that is perfect for summer cookouts. This Cuban burger is made with a combination of ground pork and ground beef then topped with a special frita sauce and homemade potato sticks.

9. Frituras De Bacalao (Cod Fritters)

Frituras de bacalao are also known as salted cod fritters and they make the perfect Cuban appetizer. These cod fritters are best served hot and with an ice cold beverage. This fried appetizer is great for a crowd and is dairy free.

10. Potaje De Chicharo (Cuban Split Pea Soup)

Potaje de Chicharos is a thick Cuban split pea soup made from scratch in the Instant Pot. It's loaded with smoked ham, smoked porkbelly, cuban pumpkin and potatoes. It's a set it and forget it recipe that is very easy to make, flavorful, and a nourishing meal for just about any day of the week.

11. Cuban Congri (Cuban Black Beans and Rice)

This Cuban black beans & rice is a classic Cuban side dish that's loaded with flavor! Made with long-grain rice, black beans, vegetables and bacon. It's a flavorful side dish that's an integral part of Cuban cuisine.

12. Rabo Encendido (Cuban Oxtail Stew)

Rabo encendido is one of my favorite Cuban comfort foods. This oxtail stew is a delicious dish that is equally rich in history as it is in flavor. Instead of waiting hours and hours for this amazing dish, I decided to make it in the Instant Pot. Making it in the Instant Pot delivers the same tender fall off the bone consistency in a fraction of the time.

13. Lentejas Cubanas (Cuban Lentil Soup)

This Cuban lentil soup is a staple in Cuban cuisine. This delicious soup is my favorite comfort meals. These lentejas Cubanas have such amazing depth of flavor; this dish is hearty, filling and nutritious.

14. Cuban Pernil

This slow-roasted pork shoulder is a crown jewel of Cuban cuisine, renowned for its melt-in-your-mouth tenderness and explosion of savory flavors. Pernil is marinated in a citrusy mojo, infusing the meat with vibrant notes of orange, garlic, and oregano. As it slow-cooks, the pork transforms into a masterpiece of succulence, boasting a crispy outer layer and a heart that shreds effortlessly.

15. Cuban Pollo A La Plancha

Cuban Pollo a la Plancha is a versatile dish, perfect for a quick weeknight dinner or a flavorful addition to a potluck. Serve it alongside traditional Cuban sides like black beans and rice, or enjoy it with a refreshing salad for a lighter option. This dish is sure to become a favorite for its ease of preparation and explosion of taste.

16. Cuban Arroz Con Leche

This beloved rice pudding transcends dessert; it's a cultural touchstone passed down through generations. Imagine fluffy white rice simmered in creamy milk, infused with the comforting aroma of cinnamon and a touch of citrus zest. Cuban Arroz con Leche offers a delightful sweetness, thanks to sugar or condensed milk, creating a flavor profile that's both familiar and exotic. This pudding is perfect for satisfying a sweet tooth, warming the soul on a chilly day, or sharing with loved ones.

17. Natilla Cubana

Dive into the creamy paradise of Cuban Natilla! This soul-satisfying dessert is a symphony of simple ingredients – milk, eggs, sugar, and a touch of magic – that come together to create a silky-smooth custard unlike any other. Infused with warm cinnamon or spiked with rich vanilla, Perfect for celebrations, a delightful afternoon treat, or a comforting end to a meal, Cuban Natilla is sure to become a new favorite.

18. Dulce De Leche Cortada

Dulce de leche cortada means curdled milk dessert. Yes, you heard that right! Curdled milk (spoiled milk) can be cooked down with sugar and lime to create a sweet treat known as dulce de leche cortada. It is a delicious dessert that is a classic Cuban recipe.

19. Flan Cubano

Indulge in the decadent world of Cuban flan, a creamy and delectable custard dessert. Unlike its French counterpart, Cuban flan boasts a richer, denser texture and a touch of caramel magic. This spoonable masterpiece is a staple in Cuban cuisine, enjoyed for celebrations, holidays, or simply as a satisfying after-dinner treat. Cuban flan's secret lies in its use of whole eggs and condensed milk, resulting in an unparalleled richness and a flavor explosion with every bite.

20. Cuban Coffee

Cuban coffee is a unique and flavorful brew known for its intense taste and rich aroma. Hailing from the island nation of Cuba, this coffee is more than just a morning beverage; it's a cultural experience. Cuban coffee boasts a strong, sweet flavor profile, thanks to the dark roast of the beans and the addition of sugar during brewing. The traditional brewing method, using a small metal cup called a "cafecito," creates a concentrated and potent coffee that's sure to wake you up.

BONUS RECIPES!

21. Guava Pastelitos

Flaky, sweet, and irresistibly golden, guava pastelitos are a true Cuban bakery classic and a must-have on any list of top Cuban recipes. Made with buttery puff pastry and filled with rich guava paste, these pastries strike the perfect balance between crisp layers and a soft, fruity center. Whether enjoyed for breakfast, as an afternoon snack, or alongside a cafecito, they’re a simple yet iconic treat that captures the heart of Cuban flavors.

22. Crema De Malanga

Smooth, comforting, and deeply nourishing, crema de malanga is a beloved Cuban classic that deserves a spot on any top Cuban recipes list. Made with malanga root and simple, wholesome ingredients, this creamy soup is known for its mild flavor and velvety texture. It’s often enjoyed as a soothing dish for all ages, making it both a comforting staple and a true taste of Cuban home cooking.

23. Masa Real

Buttery, soft, and filled with sweet guava, masa real is a classic Cuban cake that’s simple yet incredibly satisfying. Often found in bakeries and home kitchens alike, this nostalgic treat is loved for its tender crumb and rich flavor. It’s the kind of dessert that pairs perfectly with a cafecito and easily earns its place on any list of top Cuban recipes.

24. Coco en Almibar

Sweet, syrupy, and full of tropical flavor, coco en almíbar is a traditional Cuban treat that brings out the natural richness of coconut. Simmered in a fragrant sugar syrup, this simple yet delicious recipe is often enjoyed on its own or used as a filling for pastries. It’s a classic taste of Cuban sweetness that definitely belongs on any list of top Cuban recipes.

25. Masitas De Puerco

Crispy, juicy, and packed with bold citrus and garlic flavor, masitas de puerco are a true Cuban favorite that always stands out. These golden fried pork chunks are marinated to perfection and finished until irresistibly crisp on the outside while staying tender inside. Served with lime and often paired with rice and beans, it’s a must-try dish that easily earns its place among the top Cuban recipes.

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Hey, I'm Cari

I'm a proud Latina and the daughter of Cuban and Colombian immigrants. My father was a chef in Cuba and he taught my mother how to cook who in turn gave me my foundation and love of food. I went on to complete a culinary program in high school that made my love of food blossom.

May 10, 2024 Dessert Recipes

Coconut Rum Cake

You're looking at the most delicious coconut rum cake recipe. Perfected over a period of 4 years, the flavor and texture are spot on and work every time.

Why you'll love this coconut rum cake recipe

It's very similar to the tortuga rum cake you can buy in the Caribbean.
It's a great cake to bring to any potluck or adult gathering.
This cake is soft and moist.
This coconut rumcake freezes really well.
The flavor doesn't quit and is rum forward. There's a whole lot of coconut and rum in this cake, yet the flavors balance each other perfectly.

Ingredients needed for this coconut rum bundt cake

All-purpose flour
Brown sugar
Granulated sugar
Baking powder
Salt
Unsalted butter
shredded coconut flakes
JELLO Vanilla instant pudding mix
coconut milk
Eggs
Good aged dark rum
coconut oil
Coconut extract
Vanilla extract

Instructions for this Caribbean rum cake

Preheat your oven to 350 degrees.
Grease and flour your desired bundt pan. Set your baking pan aside.
To a stand mixer or large bowl, add the flour, sugars, baking powder, salt and butter
On low speed, combine ingredients until the mix is the consistency of fine gravel, and all particles are about the same size.
If your coconut oil is solid, heat the oil until just melted and liquid in your microwave. Be sure that it's not too hot and it's just melted.
Then and to the flour mixture the pudding mix, coconut milk, eggs, rum, coconut oil, coconut extract and vanilla extract and combine on medium speed for 2 to 3 minutes, be sure scrape down the sides of the bowl halfway through.
Fold in the shredded coconut into the cake mix .

Pour the batter into your prepared bundt cake pan.
Bake for about 55 minutes- until fully golden and tooth pick comes out clean.

Remove from oven and place on a cooling rack while making the soaking rum glaze.
Once your cake is completely cooled, using a wooden skewer, poke the entire cake to ensure the rum soaks the cake as much as possible.
Prepare your rum glaze by combining butter, rum, water and sugar in a small saucepan over medium heat. Bring to a boil to ensure all of the sugar is dissolved.
Once the sugar has completely melted into the syrup, remove from the heat and slowly pour it into the cake inside the cake pan.

After you've poured all the rum sauce onto the cake and it's been completely absorbed, carefully flip the cake pan onto a serving dish.

If desired, dust the top of the cake with powdered sugar.

Variations and substitutions for this

If you want a more intense coconut flavor, swap the dark rum for a coconut flavored rum.

Want a sheet cake instead? Opt instead for a 9x13 baking pan and bake for about 50 minutes, but use a toothpick to test for doneness. Same oven temperature.

Want a regular rum cake without coconut? Try this recipe instead.

Storage for this rumcake

To ensure your cake has a longer shelf life, store in an air-tight cake container at room temperature, away direct light. At room temperature, the cake can be stored for upto 3 days.

If refrigerating, store in an airtight container for upto 7-10 days. I recommend wrapping the cake in plastic wrap to avoid the edges of the cake from drying out.

Want to freeze your tropical rum cake?

Once your leftover cake is completely cooled and at room temperature. Wrap it sercure with plastic wrap. Then place the wrapped cake in an airtight container. Place the container in the freezer for upto 3 month.

To thaw the frozen rum cake, the best approach is to remove it from the freezer and let it thaw at room temperature. This gradual thawing process allows the cake to defrost evenly, preserving its soft texture and preventing any drastic changes in taste.

Place the sealed airtight container with the frozen rum cake on a plate or a flat surface at room temperature. Avoid unwrapping the cake at this stage to minimize moisture loss and to keep the cake protected from any contaminants in the surroundings.

Check out these other dessert recipes

April 25, 2024 Cuban Recipes

Cuban Chicken Noodle Soup

There’s something incredibly comforting about a warm bowl of Cuban chicken noodle soup, especially when it’s tied to family memories. My dad was a chef in Cuba, and this was one of the soups he regularly made for me as a child. I can still remember the rich aroma filling our kitchen and the way each spoonful felt like a hug.

This isn’t just any soup recipe. It’s a beloved family recipe that has been passed down with love, care, and tradition. Simple, nourishing, and full of authentic Cuban flavor, this soup brings warmth to the table every single time.

Why you'll love this sopa de pollo

It is loaded with hearty vegetables like corn, malanga, carrots, and more for a naturally rich and satisfying flavor.
The malanga adds a creamy, comforting texture that makes the soup extra filling.
Sweet corn brings a subtle pop of sweetness that balances the savory broth beautifully.
It is wholesome and nourishing, perfect for when you need something warm and restorative.
Every spoonful is packed with tender chicken and vibrant vegetables, making it a complete meal in one bowl.
It is comforting yet flavorful, combining traditional Cuban ingredients with classic chicken noodle soup vibes.
It is great for meal prep and tastes even better the next day as the flavors deepen.
It is family friendly and loved by both kids and adults.
It is naturally hearty without feeling heavy.
It is a beautiful way to enjoy a vegetable packed soup that feels like home.

Ingredients needed for this homemade Cuban chicken soup

Water
Bay leaf
Culantro
Green bell pepper
Yellow onion
Garlic cloves
Bone-in chicken
2 red potatoes
Malanga
Carrots
Corn on the cob

chicken bouillon cube
Fideo noodles
Ground Cumin
Oregano
Annato powder or Bijol
Cilantro
Lime
Sea Salt
Black Pepper

Instructions for this Cuban chicken noodle soup

1. In a large pot or dutch oven, heat the olive oil over medium-high heat. Once hot, add your onions, garlic, and green peppers. Cook for about 5 minutes.

2. After, add your chicken thighs and brown on each side by cooking them for about 2 minutes on each side. Then add your cumin, bay leaf, oregano, chicken bouillon, salt, pepper and water. Bring to a boil and boil for 10 minutes, lower the heat and allow the soup to simmer for 15 minutes.

3. After, your chicken should be thoroughly cooked. Remove the chicken and shred it with a fork on a cutting board. Add the shredded chicken meat back into the soup and add the potato, corn, culantro sprigs, carrot and malanga.

4. With the heat on medium and the soup simmering, cook for another 5-10 minutes. Lastly, add your noodles to the soup. Cook for a couple more minutes until the noodles become soft and vegetables are fork tender. The noodles absorb a lot of water, so you may have to add a little more water during this process.

6. Serve the soup with slices of lime and garnish with cilantro.

Variations and substitutions Cuban-style chicken soup

Protein Options

• Swap shredded chicken for turkey if you have leftovers.

• Use rotisserie chicken to save time.

• Substitute boneless chicken for easier shredding.

• For a lighter version, use chicken breast only.

• Make it vegetarian by replacing the chicken with chickpeas or white beans and using vegetable broth.

Vegetable Swaps

• Use yuca (also known as cassava) instead of malanga for a slightly firmer texture.

• Use cilantro if you cant find culantro

• Add pumpkin or calabaza squash for a subtle sweetness.

• Mix in spinach or kale during the last few minutes for extra nutrients.

Noodle Alternatives

• Use egg noodles for a classic chicken noodle texture.

• Substitute angel hair pasta for fideos.

• Try small pasta shapes like ditalini or elbow macaroni.

• Use gluten free pasta if needed.

• For a low carb option, skip the noodles and add extra vegetables instead.

Adjust the Flavor Profile

• Don't have annato powder or bijol to give the soup its traditional yellow hue? Opt instead for turmeric powder or saffron. You can also omit it completely, if desired.

• For more heat, add a pinch of crushed red pepper.

• For a richer broth, simmer a little longer to deepen the flavor.

• For a lighter broth, add a splash of water or extra stock.

Storage for this homemade chicken soup

Refrigerator Storage

• Allow the soup to cool to room temperature before storing. Do not leave it out longer than 2 hours.

• Transfer to airtight containers.

• Store in the refrigerator at 40°F or below.

• Enjoy within 3 to 4 days for best freshness and flavor.

• If possible, store noodles separately from the broth to prevent them from becoming overly soft.

Freezer Storage

• Let the soup cool completely before freezing.

• For best texture, freeze the broth, chicken, and vegetables separately from the noodles.

• Pour into freezer safe airtight containers or heavy duty freezer bags. Leave a little space at the top for expansion.

• Label with the date.

• Freeze for up to 2 to 3 months.

• Thaw overnight in the refrigerator before reheating.

How to Reheat

Stovetop Method

• Pour soup into a pot and heat over medium heat.

• Stir occasionally to ensure even heating.

• If the soup has thickened, add a splash of water or broth to loosen it.

• Heat until it reaches an internal temperature of 165°F.

Microwave Method

• Place soup in a microwave safe bowl.

• Cover loosely with a microwave safe lid or damp paper towel.

• Heat in 30 second intervals, stirring between each, until hot.

• Make sure the internal temperature reaches 165°F before serving.

Food Safety Tips

• Do not refreeze soup once it has been thawed.

• Discard if you notice an off smell, mold, or unusual texture.

• Always use clean utensils when serving to maintain freshness and prevent contamination.

Check out these other soup recipes

April 16, 2024 Breakfast Recipes

Croissant Cookie Recipe

The viral crookie croissant is golden brown flaky croissant filled with a layer of chocolate chip cookie dough. This indulgent chocolate chip cookie stuffed croissant has taken Paris and tiktok by storm. The combination of a croissant and a chocolate chip cookie is perfect for anyone with a sweet tooth

This European treat recently gained popularity on tiktok and Paris bakery Boulangerie Louvard has also gone viral on Instagram with their crookies. It didn't take long for this creation to cross the pond and become popular in the United states. Good news, this viral recipe is very easy to make.

Why you'll love this Cookie Dough Croissant

Easy to make this homemade version of the croissant
Perfect for super huge fan of sweets
Great treat for kids and the whole family.
Best croissant thats perfect for anyone with a sweet tooth.
Viral recipe thats actually delicious

Cookie Croissant Recipe Ingredients

Storebought croissants ( I used the buttery croissants from Trader Joe's)
Salted butter
Packed light brown sugar
Granulated sugar
Egg
Pure vanilla extract
Instant vanilla pudding mix
Baking soda
Corn starch
Kosher salt
Dark 60% cocoa chocolate chips
powdered sugar

How to Make the Viral Cookie Dough Croissant

Using a serrated knife, slice your pure butter croissant in half and set aside.
In a medium bowl, mix the room temperature butter, egg and vanilla. Add your flour, pudding mix, baking soda, corn starch, salt and dark chocolate chips. Mix on low until just combined.
Place the bowl with the cookie dough in the refrigerator for about 15 minutes to chill.
For large croissants, like the ones from Trader Joes, place 2-3 cookie scoops worth of dough in the center of the bottom croissant half. Be sure to leave a little bit of an edge around the cookies to ensure the dough doesnt spill out of the croissant while baking.

5. Place the top half of croissant over the cookie dough. Roll up 2-3 quarter sized balls of dough and press them gently onto the center of the top half of the croissant.

6. Place the crookie onto a parchment lined baking sheet and bake for 12 minutes.
7. Allow the crookie to cool slightly and then dust with powdered sugar before serving

Cookie Croissant Variations and Substitutions

Don't want large cookie croissants? Instead of full-size croissants opt for mini croissants
Can't find already made baked croissants? Use instead store-bought croissant dough.
Don't want to bother making your own chocolate chip cookie dough? Use storebought cookie dough like Tollhouse instead.
Don't like chocolate chip cookie dough? Opt instead for white chocolate macadamia or oatmeal raisin cookie dough for a fun spin.

Tips for making the perfect Crookie

Here are some helpful tips for making the perfect Crookie—a delicious hybrid of a croissant and cookie that combines the flaky layers of a croissant with the sweetness and richness of a cookie:

1. Don’t Overbake:

Keep an eye on the baking time. The Crookie should be golden brown with flaky layers on the outside but soft and slightly gooey from the cookie inside. Overbaking can make it dry or hard.

2. Experiment with Flavors:

The beauty of the Crookie lies in its versatility! Feel free to experiment with different fillings like peanut butter or oatmeal raisin cookie dough. You can also top them with glazes, sprinkles, or even a drizzle of chocolate.

3. Serve Warm:

Crookies are best served warm, when the dough is flaky, and the filling is gooey. If they cool down, you can warm them briefly in the oven to revive their fresh-from-the-oven texture.

How to enjoy your Cookie Croissant

Here are a few ways to enjoy your Cookie Croissant (Crookie) to the fullest:

Pair with a Beverage:

Pair your Crookie with a hot cup of coffee, espresso, or tea. The buttery, flaky layers go perfectly with a warm drink, balancing the sweetness and richness of the filling.
For a cold drink, pair it with milk or iced coffee for a refreshing contrast.

Top with Ice Cream:

Take your Crookie to the next level by serving it with a scoop of vanilla or chocolate ice cream. The hot and cold combination creates a dessert experience that’s both indulgent and satisfying.

Drizzle with Toppings:

Add a finishing touch by drizzling your Crookie with chocolate or caramel sauce.

Customize with Dips:

Try dipping it into chocolate ganache or warm caramel for extra richness and flavor.

Storing a Cookie Croissant

Store these in an airtight container for upto 3 days. Use a toaster oven or microwave to warm them back up.

Check out these other cookie recipes

April 15, 2024 Appetizers Recipes

Spinach and Feta Turnovers

These spinach and feta turnovers take spanakopita and puff pastry to make them into a delicious savory hand pie. They are made with feta cheese, mozzarella cheese (my secret ingredient) and spinach leaves wrapped in flaky, buttery pastry dough.

My secret ingredient is mozzarella cheese

It's not a traditional ingredient but it IS amazing. A "traditional" Greek spanakopita filling simply uses spinach and feta cheese however I have found that incorporating mozzarella cheese adds a much needed creaminess that I feel many, MANY spinach pies lack. When you bake spanakopita, it tends to dry out, as does anything when it's heated. So adding something moist like ricotta will prevent this from happening leaving a deliciously cheesy and creamy interior even when it's cold.

Why you'll love this feta and spinach pastry recipe

These hand pies are perfect for a breakfast on the go.

The spinach filling in these savory turnovers is an authentic greek spanakopita filling.

These spinach pastries also make a delicious appetizer.

This delicious spanakopita recipe is a cheesy and delicious way to eat more nutrient rich spinach.

Ingredients for these spanakopita pastries

Frozen spinach
Fresh dill
Fresh parsley
Yellow Onion
Garlic cloves
Large egg
Feta cheese
Mozzarella cheese
Black pepper
Puff pastry dough
Sesame seeds

Instructions for these greek spinach and feta pastries

Start by thawing your storebought puff pastry dough according to the package instructions. Take care to handle the delicate sheets gently to prevent tearing.

Prepare your filling by thawing your frozen spinach. Then, place the thawed spinach inside a tea towel or cheese cloth and twist the towel to remove as much excess liquid from the spinach as possible.

Place the spinach in a large bowl and add to it the egg, fresh dill, fresh parsley, onion powder, onion, garlic, feta salt, pepper and mozzarella. Mix well to combine.

On a lightly floured, flat surface, roll out a puff pastry sheet. Cut the puff pastry sheet in half so you are left with two rectangles.

Place about ¼ cup - ½ cup of the spinach mixture in the center the puff pastry rectangle.

Brush the edges of the puff pastry rectangle with egg, and fold over the other side to enclose the filling. Press the edges firmly with a fork to seal.

Use a sharp knife to cut a slit at the top of the pastry, and place it on a parchment lined baking sheet, spacing 2 inches apart.

Repeat with the remaining rectangles.

Brush the top of the pastries with egg wash and sprinkle with sesame seeds

Bake for 21 minutes in the preheated oven, or until golden brown. Cool on racks.

Variations and substitutions for this easy spanakopita recipe

Don't want to use fresh onion and garlic? You can use one onion powder, green onions and/or garlic powder.
Don't want to use puff pastry? Feel free to use phyllo pastry.
Want smaller pastries? Instead of these larger squares, you can cut the puff pastry into smaller squares to make small bite size snacks.
Dont have frozen spinach? You can use fresh spinach instead.
Don't want to use fresh herbs? opt instead for dried dill weed and dried parsley.

Storage for these tasty spinach pastries

Cooked pastries can be stored in an airtight container inside the refrigerator for upto 5 days. Be sure to allow the pastries to cool completely before storing to avoid them becoming soggy.

Freezing cooked spinach and feta turnovers

Allow your savory pastries to cool completely before storing. Wrap each individual pastry tightly with plastic wrap, followed by a layer of aluminum foil or place them in a freezer bag. Frozen spanakopita can be stored for up to 2-3 months.

Freezing uncooked spinach pastries

Once you've used a fork to crimp the edges of the pastries, place them on a parchment lined baking sheet and place the baking sheet in the freezer for 10 minutes. Then remove from the freezer and wrap each individual pastry tightly with plastic wrap, followed by a layer of aluminum foil or place them in a freezer ziplock bag.

Once ready to cook, place them on a parchment lines cookie sheet and brush with eggwash. Then sprinkle with sesame seeds. Bake at 420 for 25-30 minutes.

Reheating these greek spinach turnovers

Reheating spanakopita is a breeze and can be done in a few simple steps to restore its crispy texture and flavorful filling. Here’s how you can reheat your spanakopita:

1. Oven method: Preheat your oven to 400°F. Remove the pastries from the refrigerator or freezer and place it on a baking sheet lined with parchment paper. Bake for about 10 minutes for refrigerated spinach pastries or 25 minutes for frozen spinach puff pastries.

2. Toaster oven or air fryer: If you have a toaster oven or an air fryer, these appliances can be great alternatives for reheating your spinach pastries. Follow the manufacturer’s instructions for baking or air frying the spanakopita until it reaches the desired level of crispness and warmth.

Check out these other appetizer recipes

April 10, 2024 Drink Recipes

Iced Matcha Lavender Latte

Starbucks has released their new iced lavender cream matcha drink as part of their Spring menu and I'm here to bring you a copycat recipe. This drink has a rich lavender flavored foam cream over a delicious iced earthy matcha latte.

The minute Starbucks launched their matcha lavender latte, I knew I had to recreate it. I tapped into my years as a Starbucks barista to recreate this recipe. I tested this lavender matcha about 5 times until I got it to be the perfect Starbucks dupe. I worked at Starbucks for a few years and while there I learned the inner workings of how they make all of their drinks. Making my starbucks copycat recipes as close to the real thing as possible.

Why you'll love this iced lavender matcha latte recipe

This starbucks copycat recipe gives you a delicious drink for a fraction of the cost in the comfort of your own home.
Can be easily made in 5 minutes.
This refreshing iced lavender cream matcha latte is full of spring and floral flavors

Lavender Matcha Ingredients

Matcha green tea powder
Sweetener of choice
Water
Milk of choice
Lavender syrup
Heavy cream
Powdered sugar
Purple food coloring (optional)

How to make Lavender Matcha Latte

In a small bowl or pitcher combine the ceremonial grade matcha powder, water and sweetener of choice. Mix thoroughly using a handheld frother or matcha whisk to avoid lumps.
Prepare your glass with ice and over the ice add your prepared matcha.

3. Once you've added the matcha to your glass, pour in your milk of choice to the glass.

How to make lavender cold foam

4. In a medium sized bowl, mix together the heavy cream, powdered sugar, lavender syrup and food coloring. Use your handheld frother to combine and make into a whipped cream.

5. Pour the whipped lavender cream over the matcha iced latte and enjoy.

Starbucks Lavender Matcha Latte Recipe Variations

The starbucks version is made with cream oat milk. However, feel free to use whatever type of milk you prefer like almond milk, coconut milk or soy milk.
If you don't have a matcha whisk, feel free to use a handheld electric frother to mix the matcha tea.
If you don't want the color of the lavender foam to be a bright purple hue, simply omit the purple food coloring.
Not interested in a very sweet drink, use less sugar in the matcha and in the sweet cream.
Don't have lavender syrup? You can opt instead for 1 teaspoon of lavender extract.

Check out these other drink recipes

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Starbucks Lavender Matcha Latte

This Starbucks copycat drink has a rich lavender flavored foam cream over a delicious iced earthy matcha latte

Prep Time10

Total Time1

Course: Drinks

Calories: 501kcal

Author: Cari

Ingredients

For the matcha

▢ 1 ½ teaspoon matcha powder
▢ 1 teaspoon sweetener of choice (I used granulated white sugar)
▢ 3 oz water
▢ 6 oz milk

For the lavender cream-

▢ 1 oz lavender syrup
▢ 3 oz heavy cream
▢ 1-2 teaspoon powdered sugar
▢ 1 drop purple food coloring (optional)

Instructions

In a small bowl or pitcher combine the ceremonial grade matcha powder, water and sweetener of choice. Mix thoroughly using a handheld frother or matcha whisk to avoid lumps.
Prepare your glass with ice and over the ice add your prepared matcha
Once you've added the matcha to your glass, pour in your milk of choice to the glass.
In a medium sized bowl, mix together the heavy cream, powdered sugar, lavender syrup and food coloring. Use your handheld frother to combine and make into a whipped cream.
Pour the whipped lavender cream over the matcha iced latte and enjoy.

Notes

Variations for this iced matcha with lavender cold foam

The starbucks version is made with creamt oat milk. However, feel free to use whatever type of milk you prefer like almond milk, coconut milk or soy milk
If you don't have a matcha whisk, feel free to use a handheld electric frother to mix the matcha tea.
If you don't want the color of the lavender foam to be a bright purple hue, simply omit the purple food coloring.
Not interested in a very sweet drink, use less sugar in the matcha and in the sweet cream.
Don't have lavender syrup? You can opt instead for 1 teaspoon of lavender extract

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

April 8, 2024 Cuban Recipes

Sazon Completa

Sazon Completa is a go-to seasoning blend commonly used in Cuban and Caribbean cooking. This is a copycat recipe of Badia's complete seasoning mix.

The spices and herbs in this seasoning mix are staples in Cuban cuisine

Why you'll love this versatile spice blend

Can be used on all kinds of meats like fish, chicken and beef.
Easily customizable
Has no monosodium glutamate (MSG) like the store-bought Badia sazon completa version.
This recipe has no added chemicals like tricalcium phosphate.
Can be stored for upto 6 months

Ingredients needed for this hispanic blend of spices

Minced Onion
Minced Garlic
Oregano
Ground Cumin
Black Pepper
Salt

What dishes can you use this spice mix with?

Variations and substitutions for this sazon completa recipe

Want a low sodium complete seasoning instead? Adjust the amount of salt to ½ tablespoon of kosher salt to this seasoning blend.

Looking for no-salt sazon completa instead? Simply omit the salt completely.

Don't have granulated onion and granulated garlic? Use onion powder and garlic powder instead.

Want to add some heat to your spice mix? Simply add ½ tablespoon of crushed red pepper to this seasoning mix.

Storage for this Caribbean herb and spice blend

Place this seasoning blend in an airtight sealed container or mason jar and stir at room temperature for up to and 6 months.

Check out these other spice mixes and sauces

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No Salt Sazon Completa

This is a copycat recipe of Badia's complete seasoning mix and it can be found in many Cuban foods.

Course: Side Dish

Cuisine: cuban

Servings:

Calories: 17kcal

Author: Cari

Ingredients

▢ 2 Tablespoons of dried minced garlic
▢ 2 Tablespoons of dried minced onion
▢ 1 ½ Tablespoon of dried cumin
▢ 1 Tablespoons of black pepper
▢ 1 ½ Tablespoons of oregano
▢ 1 Tablespoons of salt

Instructions

In a medium sized bowl, add all of the herbs and spices. Mix until well combined.
Use immediately or store for later use.

Notes

Variations and substitutions for this sazon completa recipe

Want a low sodium complete seasoning instead? Adjust the amount of salt to ½ tablespoon of kosher salt to this seasoning blend.

Looking for no-salt sazon completa instead? Simply omit the salt completely.

Don't have minced onion and minced garlic? Use onion powder and garlic powder instead.

Want to add some heat to your spice mix? Simply add ½ tablespoon of crushed red pepper to this seasoning mix.

Storage for this Caribbean herb and spice blend

Place this seasoning blend in an airtight sealed container or mason jar and stir at room temperature for up to and 6 months.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

March 19, 2024 Cuban Recipes

Vaca Frita De Pollo

This authentic Vaca Frita de Pollo recipe is a treasured family dish my father, a chef in Cuba, taught me to make using his traditional twice-cooked method that creates the perfect balance of tender, juicy chicken with irresistibly crispy edges. Vaca frita de pollo (Cuban crispy shredded chicken) is one of the most beloved comfort foods in Cuban cuisine, and watching my father prepare this dish growing up showed me that the secret lies in patience – the chicken is first pressure-cooked until fall-apart tender, then marinated in a garlicky lime mojo, and finally pan-fried until golden and crispy.

This Instant Pot vaca frita recipe makes the process so much easier than the traditional stovetop method while still delivering that authentic Cuban flavor my father perfected in his kitchen. Whether you're Cuban and craving a taste of home or discovering this classic dish for the first time, this easy vaca frita de pollo is perfect for meal prep, weeknight dinners, or serving alongside white rice and black beans for a complete Cuban meal.

Growing up, vaca frita was one of my favorite dishes. It's one of my favorite comfort foods and my mom still makes it for me when she knows I need some cheering up. It's a Cuban cuisine staple that's available at most Cuban restaurants

Why you'll love this vaca frita de pollo

This is perfect for meal prepping.
This shredded chicken is a nutritious protein option for children.
Can be easily customized.
Great for weeknight dinners.

What do you eat chicken vaca frita with?

Vaca frita de pollo is traditionally paired with white rice, and black beans or plantains. Some people have recently created vaca frita de pollo sandwiches with the chicken sandwiched in a bun topped with tomatoes, potato sticks and cheese. Either option is delicious! You can also use this shredded chicken for some delicious tacos

Ingredients needed for this chicken vaca frita

Chicken Breasts
Bay leaves
Salt
Sazon completa
Water
Yellow Onions
Garlic cloves
Lime juice
Vegetable oil

Instructions needed to make this crispy shredded chicken

Place the water, salt, bay leaf sazon completa and chicken breasts into your Instant Pot and set for 40 minutes at high pressure in the meat/stew setting
Once the 40 minutes are up, release the steam and remove the beef from the pot. Reserve about ½ cup of the broth from the Instant Pot.
Using two forks, shred the cooked chicken meat to your desired size. Place the shredded chicken on a large plate or cutting board and top with the garlic, lime juice of one lime and onions and allow to rest for 5 minutes.

In a large skillet over medium-high heat, add two tablespoons of oil. You don't want to over crowd the pan, so you may need to sear the meat in two batches.
Once the oil is hot, add in your chicken, sliced onions and minced garlic. Baste the meat with ¼ cup of reserved broth while it's sautéing. Flip the meat every couple of minutes until it reaches your desired crispness.

Variations and Substitutions for this traditional Cuban dish

If you don't have an Instant Pot available, you can use a pressure cooker .
Don't have yellow onions, you can use white onion.
If you don't have limes, you can use sour oranges.
If you don't prefer chicken breast, you can use chicken thighs.
You can also makes this dish out of beef.
Instead of water, you can opt for no-salt chicken broth.

Storage for this Cuban shredded chicken

Leftovers will keep in an airtight container in the refrigerator for upto 4 days.

Check out these other Latin Recipes

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Vaca Frita De Pollo

Shredded chicken bread thats filled with delicious Cuban seasonings

Cook Time45

Total Time45

Course: Main Course

Cuisine: cuban

Servings:

Calories: 336kcal

Author: Cari

Ingredients

Instructions

Place the water, salt, bay leaf sazon completa and chicken breasts into your Instant Pot and set for 30 minutes at high pressure in the meat/stew setting
Once the 30 minutes are up, release the steam and remove the beef from the pot. Reserve about ½ cup of the broth from the Instant Pot.
Using two forks, shred the cooked chicken meat to your desired size. Place the shredded chicken on a large plate or cutting board and top with the garlic, lime juice of one lime and onions and allow to rest for 5 minutes.
In a large skillet over medium-high heat, add two tablespoons of oil. You don't want to over crowd the pan, so you may need to sear the meat in two batches.
Once the oil is hot, add in your chicken, sliced onions and minced garlic. Baste the meat with ¼ cup of reserved broth while it's sautéing. Flip the meat every couple of minutes until it reaches your desired crispness.

Notes

Variations and Substitutions for this traditional Cuban dish

If you don't have an Instant Pot available, you can use a pressure cooker .

Don't have yellow onions, you can use white onion.

If you don't have limes, you can use sour oranges.

If you don't prefer chicken breast, you can use chicken thighs.

You can also makes this dish out of beef.

Instead of water, you can opt for no-salt chicken broth.

Storage for this Cuban shredded chicken

Leftovers will keep in an airtight container in the refrigerator for upto 4 days.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

March 11, 2024 Cuban Recipes

Potaje De Chicharos

This potaje de chicharo, also known as Cuban split pea soup, is packed with nutritious split peas, vegetables and Cuban spices.

Why You'll Love Chicharo Cubanos

This cozy and filling split pea soup is perfect for meal prepping.
This Instant Pot recipe is a one pot dream. Drop it all in your pot and have delicious soup in less than an hour.
This soup is perfect for warming up on a chilly day.

Ingredients for this cuban split pea soup

Smoked Pork Loin
Green Split Peas
Smoked Pork Belly
Yellow Onion
Green Bell Pepper
Calabaza squash
Bay Leaf

Olive Oil
Salt
Garlic
Chicken Bouillon Cube
Ground Cumin
Oregano
Water

How to Make Chicharos Cubanos

Set your Instant Pot to saute and add the olive oil, chopped yellow onion, garlic and chopped green bell pepper. Saute until translucent.

Add to the Instant Pot the split peas, pork belly, smoked pork loin, chopped calabaza, salt, cumin, oregano, bay leaf, chicken bouillon cube and water.

Set the Instant Pot to Bean/Chili setting at high pressure and cook for 45 minutes.

Once done cooking, release the steam and carefully remove the lid. Give the soup a good stir. If the soup is too thick, add ½ cup warm water(or more) until you reach your desired consistency.

Serve immediately and garnish with cilantro.

Variations and Substitutions

If you can't find smoked pork belly, you can use bacon, smoked whole ham hock or smoked pork shank
Don't eat pork? You can swap the meat for their smoked turkey necks and/or smoked turkey wings.
Can't find calabaza squash? Use butternut squash instead.
Don't have chicken bouillon, you can opt for low sodium chicken broth or chicken stock
Don't have an Instant Pot? You can cook this split pea soup in a dutch oven over medium-low heat for 70-90 minutes.

Tips For Making Cuban Split Pea Soup

Cuban split pea soup, or sopa de lentejas, is a hearty and flavorful dish that's perfect for a comforting meal. Here are some tips for making it in your Instant Pot

Add Cuban Spices: Incorporate authentic Cuban spices like sazon completa, oregano, and cumin to give your soup a true Cuban flavor.
Simmer on Low Pressure: After the initial pressure cooking, let the soup simmer on low pressure for a few minutes to allow the flavors to meld.
Adjust Thickness: If the soup is too thick, add a bit of water or broth. If it's too thin, let it simmer uncovered until it thickens.
Serve with Toppings: Garnish your soup with fresh cilantro, avocado slices, or a squeeze of lime juice for added flavor and texture.

How to Serve Potaje de Chicharos

Potaje de Chicharos is a hearty and flavorful Cuban soup that can be served in a variety of ways. Here are some serving suggestions:

Classic: Serve the soup hot with a side of Cuban bread or tostones for dipping.
Garnished: Top the soup with fresh cilantro, avocado slices, or a squeeze of lime juice for added flavor and texture.
As a main course: Serve the soup as a main course with a side of rice or plantains.
As an appetizer: Serve the soup as a starter before a larger meal.

How to Store Leftovers

Any leftovers can be stored in an airtight container in the fridge for 4 to 5 days. Once refrigerated, the soup will thicken up, add ½ cup or more when reheating to thin the soup down.
Freeze your split pea stew in an airtight container and freeze for upto 3 months.

Check out these other Cuban recipes

February 28, 2024 Cookie Recipes

Lucky Charms Cookies

These fun lucky charms cookies are delicious and perfect for any sweet celebration. These chewy cookies are filled with white chocolate chips, cereal pieces and tasty marshmallow bits.

Why you'll love these chewy lucky charms cookies

Soft, chewy cookie base paired with creamy white chocolate chips
Colorful Lucky Charms marshmallows add a fun, nostalgic twist
Perfect balance of sweet, crunchy, and gooey textures
Kid-friendly treat that adults secretly love too
Eye-catching, bakery-style cookies that stand out on dessert tables
Easy-to-make recipe with simple pantry ingredients
Great for holidays, parties, bake sales, and themed events
Fun way to upgrade classic sugar cookies with a playful cereal mix-in
Guaranteed crowd-pleaser that brings smiles with every bite

Main ingredients for these easy st. patrick’s day cookies

Unsalted butter
Packed light brown sugar
Granulated sugar
Egg
AP flour
Lucky Charms cereal
White chocolate chips

Instructions for these lucky charm cookies

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Place room temperature butter into a stand mixer (or large bowl) along with the brown and granulated sugar. Beat to combine then add large egg and vanilla extract.
Add your dry ingredients next: All purpose flour, pudding mix, baking soda, corn starch and salt
Fold in 1 cup of lucky charm's cereal and white chocolate chips.

Place the remaining ½ cup of white chocolate chips and ½ cup of lucky charms cereal on a plate.
Use a cookie scoop or ice cream scoop to scoop out the cookie balls
Grab your cookie dough ball and press it into the plate filled with white chocolate chips. Be sure to press all those chocolate chips and pieces of extra lucky charms marshmallows into the top and sides of the cookie.
Be sure not to press any chips/cereal onto the bottom of the cookie

Tip for these easy st. patrick’s day cookies

For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.

Variations and substitutions for these special marshmallow cookies

Don't like Lucky Charms? You can simply replace the Lucky charms with your favorite cereal. Cinnamon Toast Crunch, Fruit Loops or even Fruity Pebbles would be great alternatives.

Don't like white chocolate chips? Use semi sweet chocolate chips or milk chocolate instead. You can also simply omit the chocolate all together.

Don't have corn starch, use baking soda instead.

Storage

unbaked cookie dough storage

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
Right before baking add the m and m's
When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.

baked cookie storage

To store your baked St Patrick's day themed cookies, place them in an airtight container. This sweet treat will keep at room temperature for upto 3 days.

Check out these other cookie recipes

February 20, 2024 Cuban Recipes

Cuban Carne Con Papa Recipe

Learning to make Cuban Carne Con Papa from my father, who was a chef in Cuba, taught me that the best comfort food comes from simple ingredients cooked with care and tradition. This authentic carne con papa recipe is the same hearty Cuban beef and potato stew my father made for our family every week – tender beef chuck simmered with russet potatoes, olives, capers, and bell peppers in a rich tomato-based sauce that's pure Cuban soul food.

For nearly forty years, this foolproof family recipe has been my go-to for weeknight dinners, and this Instant Pot version makes it even easier to bring authentic Cuban flavors to your table in just one hour. Cuban carne guisada (beef stew) is quintessential comfort food that's perfect for meal prep, feeding a large family, or serving alongside fluffy white rice for a complete traditional Cuban meal that'll warm you from the inside out.

Why you'll love this carne guisada

This instant pot recipe is great when feeding a large family.
This cuban food makes for a delicious meal to serve during the week.
Perfect comfort meal and great for meal prep.

Carne con Papas Ingredients

Beef for stew (beef chuck roast cut into chunks)
Vegetable oil
Salt
Sazon con achiote
Ground cumin
Black pepper
Bay leaves
Yellow onion

Garlic
Green bell pepper
Red bell pepper
Tomato sauce
Red cooking wine
Russet potatoes
Pimento stuffed olives
Capers

How to Make Carne con Papas

Start by setting your Instant Pot to saute and add to it the oil, bell peppers, onions, bay leaf and garlic. Sauté until translucent, about 10 minutes

2. Add to the Instant Pot the beef and sauté until lightly browned.

3. Add the tomato sauce, cooking wine, water, olives, capers, salt, black pepper and cumin. Stir gently and cover the Instant Pot. Set to meat stew at low pressure for 30 minutes.
4. Release the steam and open the Instant Pot. Add the potatoes and set to Sauté. Continue to cook while occasionally stirring until the potatoes are fork tender, about 20 minutes.

5. Serve immediately.

Cuban Carne con Papas Recipe Variations & Substitutions

Instead of water, you can always use beef broth.
Don't have vegetable oil? you can use olive oil or corn oil.
Don't have an Instant pot? You can use a pressure cooker or use a dutch oven.
Don't have russet potatoes? You can use red potatoes instead
Don't eat beef? swap the beef for bone-in chicken and you'll have fricase de pollo.

What to serve with carne con papa

This dish is typically served with arroz blanco, also known as white rice.

Storage for this cuban beef stew

Store any left over Cuban stew in an air tight container in the refrigerator for upt 3-5 days. Reheat using a microwave.

Check out these other Cuban Recipes

February 13, 2024 Dessert Recipes

Lemon Lime Cake

This lemon lime layer cake recipe was my fortieth birthday cake and it was a hit. This lemon lime cake is covered in a delicious lemon lime cream cheese frosting and it's perfect for any occasion.

This 3 layer lemon lime cake is made completely from scratch with real lemons and limes It’s deliciously moist and light and is remarkable paired with tangy cream cheese buttercream.

Why you'll love this citrus cake

- Perfect cake for spring or summer.
- Can be made into a 9x13 sheet cake or cupcakes.
- Unlike my ricotta lemon pound cake, this makes a great three layer cake for any celebration.

Ingredients needed for this lemon-lime cake

Fresh lemon Juice
Lime juice
Lemon Zest
Lime zest
Whole milk
All purpose Flour
Vegetable oil
Butter
Sugar
Eggs
Baking powder
Baking Soda

Instructions for this delicious cake

Grease three 8 inch round cake pans, line with parchment paper rounds, then grease the parchment paper with baking or cooking spray
Whisk the flour, baking powder, baking soda, and salt together in a medium bowl Set aside.
Using a stand mixer or hand mixer fitted with whisk attachment, beat the butter and sugar together on high speed until smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the eggs one at a time and vanilla extract on medium speed until combined, about 2 minutes. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, add the flour mixture just until combined. With the mixer still running on low, add the milk, vegetable oil, lemon zest, lime zest, lime juice and lemon juice and mix just until combined. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be a little thick.
Pour batter evenly into the prepared pans. Bake for around 25 minutes or until the cakes are baked through. To test for doneness, insert a toothpick or wooden skewer into the center of the cake. If it comes out clean, it’s done.
Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling. The baked cakes are fluffy, but they are not thick—about 1 – 1.5 inches. Wrap the cakes in cellophane wrap and store in the refrigerator for an hour, overnight is best. When placing them in the refrigerator, place them upside down as this helps flatten the top. The cakes must be completely cool before frosting.

Make cream cheese frosting for this lemon lime layered cake

For this lemon layer cake recipe, I'm using my go-to cream cheese frosting recipe. The ingredients are cream cheese, butter, powdered sugar, vanilla extract, lemon and lime zest, and salt

First, you'll make sure all of your ingredients are at room temperature. This will help avoid any lumps

You'll start mixing your cream cheese, vanilla and butter for 2 minutes on a stand mixture. Sift in your sugar, salt, lemon zest, lime zest, lime juice, and lemon juice in slowly. Continue mixing until well combined.

Tips for the perfect cream cheese frosting:

Be sure your cream cheese and butter are completely at room temperature.
Sift your powdered sugar to remove all clumps

Assemble your cake

Place 1 cake layer on your cake board or serving plate. I use an ice cream scoop and add two scoops of frosting to make sure each layer gets the same amount of frosting. Evenly cover the top with frosting. Top with 2nd cake layer, 2 scoops of frosting, and then top with the 3rd cake layer. Spread remaining frosting all over the top and sides.

Refrigerate cake for at least 30 minutes before slicing. This helps the cake hold its shape when cutting.

Variations and Substitutions for this lime and lemon cake

Don't want to use the lemon lime frosting as your cake filling? Opt instead for raspberry jam
Not in the mood for lemon lime frosting? Make it a simple cream cheese frosting instead by omitting the citrus juices and zest from the frosting like the frosting I used in my carrot cake recipe.
Want just a lemon cake? Use double the lemon zest and juice and omit the limes.
Want to make this an orange cake? Swap the lemon/lime for orange juice and zest.
Don't have time to make the cake from scratch? Use your favorite boxed cake mix instead and add the lemon and lime juice/zest.
Want a 9x13 sheet cake instead? Pour the batter into a greased and lined 9x13 baking pan and bake for about 40 minutes.
Want cupcakes? This recipe will yield about 30 cupcakes.

Equipment you'll need to make this old fashioned carrot cake

Optional garnishes for this lemon cake

Food-safe or edible flowers
Fresh lemon and lime slices
Fresh berries like raspberries
Fresh herbs like thyme
Candied citrus

Tips for making the perfect lemon lime layer cake

Here are the tips and tricks I use to make the perfect cake:

When scooping the batter into the cake pans, I use an ice cream scoop to make sure I get equal amounts of batter into each pan.
When putting the cake layers in the fridge to cool, I place them upside down (parchment paper side up) to help flatten the tops and avoid the need to cut off the tops to level them off.
When scooping the frosting between cake layers, I use the same ice cream scoop to make sure each layer has an even amount of frosting.

Storage for this citrus layer cake

This cake can be stored in an airtight container in the refrigerator for upto 5 days.

Check out these other dessert recipes

February 6, 2024 Dessert Recipes

Dulce De Leche Banana Pudding

This dulce de leche banana pudding is a perfect light and airy dessert. With the exception of the nilla wafers, this recipe is completely made from scratch. The pudding is actually diplomat cream that ends up giving a texture reminiscent of Magnolia Bakery's banana pudding.

Why you'll love this homemade banana pudding recipe

No instant vanilla pudding mix used here, this dessert is completely homemade.

Can be made in individual servings or in an 8x8 casserole dish to serve a crowd.

Better than Magnolia's bakery banana pudding.

What is diplomat cream?

Diplomat cream (also known as crème diplomate in French) is a pastry cream custard that has been mixed with chantilly. The vanilla custard is folded into sweetened whipped cream with a bit of gelatin making it a light, stabilized cream that is perfect for banana pudding

Ingredients needed for this classic southern banana pudding with a twist

Whole milk
Granulated Sugar
Salt
Cornstarch
Vanilla Extract
Large Eggs
Unsalted Butter
Gelatin Powder

Cold Water
Heavy Whipping cream
Powdered Sugar
Dulce De Lache
Ripe Bananas
Nilla Wafers
Sea Salt

Instructions to make this famous banana pudding

The first step is to make the pastry cream / custard.

Place the milk in a saucepan, and heat over medium high heat.
While heating the milk to a simmer , place the sugar, egg yolks, cornstarch, vanilla extract, and salt in a large bowl. Whisk until you have a thick, smooth mix and set aside.
As soon as the milk starts to simmer, remove it from the heat. Slowly pour about a ½ cup of the hot milk into the egg mix, while whisking constantly. Once the egg mixture has been tempered completely add it back to the sauce pan.
Heat the custard base, over medium heat, while whisking vigorously until it starts to thicken after a few minutes.
Once the custard releases a bubble to the surface, lower the heat and cook for another 4 minuted while whisking constantly.
Remove from the heat and add the butter. Stir until completely mixed in
Pour the custard through a sieve to remove all lumps and pour into into a chilled bowl. Cover the surface with plastic wrap, making sure the plastic wrap is touching the whole surface. This is to prevent a custard skin from forming on top.
Let the custard cool down to room temperature and then let it chill in the fridge until completely chilled.

Next, lets make the stabilized whipped cream / chantilly cream.

Place the chilled heavy cream in your mixer with the whisk attachment. Add the powdered sugar and mix it in.
Place the water in a small microwaveable bowl. Sprinkle the gelatin and stir it in. Allow the gelatin to bloom in the water.
Microwave the bloomed gelatin for about 20 seconds to dissolve the gelatin. But do NOT let it boil.
Stir in the some chilled heavy cream to temper the gelatin mixture.
Start whisking the chilled heavy cream-sugar mix on high speed and quickly pour in the gelatin mixture.
Whisk the heavy cream on high for a few seconds to incorporate the gelatin.
Once the gelatin is incorporated, lower the speed to medium high, and whisk the cream until it's just starting to form soft peaks.
Use a whisk to manually whisk the cream the rest of the way until it reaches stiff peaks.

Making the Diplomat Cream

Once you've made the whipped cream, begin folding in the chilled custard about half a cup at a time. Once the half cup has been well mixed in, fold in the remainder.

Assembling your banana pudding

Cut your fresh bananas into ½ inch slices.
Place the contents of the dulce de leche can into a microwave safe bowl along with ¼ cup of heavy cream. Microwave in 30 second intervals until the dulce de leche can be well mixed with the cream. Mix until you have runny sauce.
Cover the bottom of your desired banana pudding container with one layer of vanilla wafers.
Over the wafers, add a layer of banana slices, this should be about ⅓ of your banana slices. Over the banana slices add about ⅓ of your dulce de leche sauce.
Over the dulce de leche, add ½ of the diplomate cream.
On top of the diplomat cream, repeat the layering process and ass ⅓ of your wafers, ⅓ of the banana slices and ⅓ of the dulce de leche.
Place the remainder of the diplomat cream over the second layer of dulce de leche. Then add your final layer of nilla wafers, bananas and dulce de leche. Sprinkle sea salt and decorate as desired. Cover and refrigerate for at least 2 hours before serving.

Variations and Substitutions for this homemade pudding

Don't have time to make your own vanilla pudding? Use a store-bought vanilla pudding mix and fold into it a container of cool whip.

Don't have vanilla wafer cookies? You can use chessman cookies, shortbread or a vanilla cookie of your choice.

Don't have dulce de leche? You can simply omit it for a delicious traditional banana pudding or replace it with salted caramel.

Want to make individual servings? Prepare your banana pudding in your favorite mason jars or stemless wine glasses.

Want to make a big batch to serve at a party or get together? Prepare this banana pudding from scratch in an 8x8 serving dish or a trifle bowl.

Storage for this homemade banana dessert

Place the leftover banana pudding in an airtight container and store in the refrigerator for upto 3 days. It's not recommended to freeze banana pudding as the custard will form ice crystals and the fresh bananas will brown and turn to mush.

Check out these other dessert recipes

January 26, 2024 Cuban Recipes

Cuban Bistec Empanizado

Cuban Bistec empanizado is a delicious breaded steak that levels up any meal. This classic dish in Ciban cuisine is loved for its crispy coating and seasoned steak.

What is Cuban bistec empanizado?

Bistec empanizado is breaded and pan fried bistec de palomilla. It's a beef steak that is a staple in just about every Cuban restaurant. This Cuban dish is normally enjoyed for lunch or dinner. It's a thin steak usually made of top round or sirloin that has been breaded and pan fried to a crisp.

Bistec Empanizado Ingredients

Thin top sirloin steaks
ground cracker meal
large eggs
all purpose flour
salt and black pepper
garlic powder
sour orange
vegetable oil or corn oil for frying
Lime wedges

Equipment needed for this cuban steak

A meat mallet and a large frying pan

How to make Cuban Steak (Empanizado)

Lay your steaks flat on a cutting board and cover with plastic wrap or wax papper. Flatten your steaks using a meat tenderizer or mallet then place the steaks in a casserole dish.
Add the juice from the sour orange garlic, salt, pepper into the casserole dish. Coat on all sides, cover the dish with plastic wrap and marinade in the refrigerator for 30 minutes.

3. Set up your dredging station. In a medium bowl, beat your eggs. Place your cracker meal in a large plate and in a separate dish place your flour.

4. Remove the steak from the marinade and try to shake off as much excess of the marinade as possible, then place the steak in the flour. Make sure it’s well coated on all sides of the steaks.

5. From the all purpose flour, move the steak over to the egg mixture. Flip the steak to make sure all sides are coated with the beaten eggs.

6. Once coated lift the steak and place it in the cracker meal bowl. Make sure all sides are covered in cracker meal. Gently press the cracker meal into the steak to ensure a good crust.
7. Place the breaded steaks on a sheet pan, cover and place in the refrigerator for 30 minutes.

8. In a frying pan, add the vegetable oil and set to medium high heat. Once it reaches 350° you can add in your steak. Allow to cook for 2 min on each side or until golden and crisp.
9. Remove the steak from the heat and place on a plate or large baking sheet lined with paper towels.
10. Sprinkle with sea salt and serve immediately with a lime wedge.

Bistec Empanizado Recipe Variations

Cant find cracker meal? You can place 2 cups of soda crackers in a food processor and pulse until a fine crumble or use regular bread crumbs instead.

Don't like beef? Swap out the steak with a butterflied and flattened chicken cutlets instead.

Don't have sour orange? You can combine one part orange juice with one part lime juice.

I like keeping this dish simple and it's how my dad made it growing up. However, if you want to give the steak and extra zing, swap the sour orange for cuban mojo marinade or sprinkle in some sazon completa.

Don't have a meat mallet? Give the steaks a good whack with a rolling pin.

What to serve with Cuban Steak

My favorite way to eat this is with a big side of Cuban white rice. I also love this steak with congri. Some people love serving this cuban steak with a big serving of french fries. Other side dish options are yuca fries, yuca con mojo, black beans and avocado salad.

Storage for this breaded bistec de palomilla

Place your leftover breaded this steak over paper towel inside an airtight container. Place the air tight container in your refrigerator for upto 3 days. To reheat, use a toast oven or oven.

Cuban Steak Empanizado FAQs

What cut of beef is used for Bistec Empanizado?

Thin cuts of beef like top round, sirloin, or eye of round are commonly used for Bistec Empanizado. The steak is typically pounded to make it even thinner and more tender before marinating and breading.

What type of oil should I use for frying?

Use a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil for frying. These oils provide a crispy exterior without overpowering the flavor of the breaded steak.

How long should I fry the steak?

Fry the steak over medium heat for about 3-4 minutes per side, until the crust is golden brown and crispy. Because the steak is thin, it doesn’t take long to cook through.

Can I bake Bistec Empanizado instead of frying it?

Yes, you can bake the breaded steak for a healthier version. Preheat the oven to 400°F (200°C), place the breaded steaks on a baking sheet lined with parchment paper, and bake for 15-20 minutes, flipping halfway through until golden and crispy.

How do I keep the breading from falling off?

To prevent the breading from falling off, make sure to:
- Pat the steak dry before breading.
- Thoroughly coat the steak in flour before dipping in the egg mixture.
- Let the breaded steaks rest in the refrigerator for about 15-20 minutes before frying. This helps the breading stick better during cooking.

Is Bistec Empanizado gluten-free?

Traditional Bistec Empanizado is not gluten-free because it uses flour and breadcrumbs. However, you can make a gluten-free version by substituting the flour with gluten-free flour and using gluten-free breadcrumbs or crushed gluten-free crackers.

What cut of beef is bistec?

The most common cuts of steak used for Cuban Bistec (Bistec de Res or Bistec Empanizado) are:
1. Top Round (Bistec de Res): This is a lean cut that is typically thinly sliced or pounded to tenderize it. It's a popular choice for Bistec Empanizado because it cooks quickly and has good flavor.
2. Sirloin (Bistec de Solomo): Sirloin is slightly more tender and flavorful than top round. It is often used when you want a more tender cut for Cuban-style steaks.
3. Eye of Round: Another lean cut similar to top round but smaller in size. It can be used for Bistec Empanizado or grilled steaks, but it also needs to be pounded thin for better tenderness.

In Cuban cuisine, the steak is typically pounded thin (about ¼ inch thick) to ensure quick cooking and tenderness, especially since these cuts are leaner and can be tough if not prepared correctly.

What does empanizado mean?

Empanizado means "breaded" in Spanish. It refers to the process of coating food, typically meat, with breadcrumbs or a breading mixture before frying or baking. In dishes like Bistec Empanizado (Cuban breaded steak), the steak is coated in flour, dipped in beaten eggs, and then covered in breadcrumbs or cracker meal before being fried until golden and crispy.
The breading adds a crunchy exterior while keeping the meat tender and juicy inside. The term empanizado is commonly used in various Latin American cuisines for dishes that involve this breading technique.

Check out these other recipes

Print Recipe

5 from 1 vote

Bistec Empanizado (Cuban Steak)

This breaded Cuban steak is delicious for dinner or lunch

Prep Time10

Cook Time5

Marinading Time1

Total Time1 15

Course: Main Course

Cuisine: cuban

Servings:

Calories: 1141kcal

Author: Cari

Ingredients

Instructions

Lay your steaks flat on a cutting board and cover with plastic wrap or wax papper. Flatten your steaks using a meat tenderizer or mallet then place the steaks in a casserole dish.
Add the juice from the sour orange garlic, salt, pepper into the casserole dish. Coat on all sides, cover the dish with plastic wrap and marinade in the refrigerator for 30 minutes.
Set up your dredging station. In a medium bowl, beat your eggs. Place your cracker meal in a large plate and in a separate dish place your flour.
Remove the steak from the marinade and try to shake off as much excess of the marinade as possible, then place the steak in the flour. Make sure it’s well coated on all sides of the steaks.
From the all purpose flour, move the steak over to the egg mixture. Flip the steak to make sure all sides are coated with the beaten eggs.
Once coated lift the steak and place it in the cracker meal bowl. Make sure all sides are covered in cracker meal. Gently press the cracker meal into the steak to ensure a good crust.
Place the breaded steaks on a sheet pan, cover and place in the refrigerator for 30 minutes.
In a frying pan, add the vegetable oil and set to medium high heat. Once it reaches 350° you can add in your steak. Allow to cook for 2 min on each side or until golden and crisp.
Remove the steak from the heat and place on a plate or large baking sheet lined with paper towels to drain any excess oil
Serve immediately with a lime wedge.

Notes

Variations and substitutions

Cant find cracker meal? You can place 2 cups of soda crackers in a food processor and pulse until a fine crumble or use regular bread crumbs instead.

Don't like beef? Swap out the steak with a butterflied and flattened chicken cutlets instead.

Don't have sour orange? You can combine one part orange juice with one part lime juice.

I like keeping this dish simple and it's how my dad made it growing up. However, if you want to give the steak and extra zing, rub into the raw thin steaks some cuban mojo marinade or some sazon completa.

Don't have a meat mallet? Give the steaks a good whack with a rolling pin.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

January 20, 2024 Cookie Recipes

Valentine's Day Chocolate Chip Cookies

These Valentine's Day chocolate chip cookies have been my absolute favorite holiday cookie recipe for years, and I've made them every February without fail because they're just that good. After countless batches, I've perfected the technique to get those gorgeous M&M's pressed beautifully on top while keeping the cookies perfectly chewy in the center with slightly crispy edges.

What I love most about these festive cookies is how they're both stunning to look at and incredibly delicious – the combination of semi-sweet chocolate chips, colorful Valentine's M&M's, and festive sprinkles makes them irresistible to kids and adults alike. Whether you're baking them for school Valentine's parties, gifting them to loved ones, or simply indulging your own sweet tooth, these easy chocolate chip cookies will become your new Valentine's Day tradition.

Why you'll love these valentine cookies

These chewy cookies will be a perfect addition to your Valentine gifts
These cute cookies will make for a great dessert for Valentines Day and a great way to celebrate.
Sweeten your Valentine's Day with these easy cookies adults and children will love.
After having a Valentine themed breakfast with these pancakes and waffles, finish the day with these delicious cookies.
This delicious cookie is a fun activity to make with children and is the perfect Valentine treat.

Ingredients needed for these easy Valentines cookies

Flour
Butter
Vanilla extract
Brown sugar
White sugar
Eggs
Corn Starch
Instant Vanilla Pudding Mix
Baking soda
Colorful sprinkles
Valentine M&M's
Chocolate chips

Instructions needed for these chocolate chip Valentines Day cookies

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Place room temperature butter into a stand mixer along with the brown and granulated sugar.
Beat to combine then add egg and vanilla beating to combine the wet ingredients.
Once combined, add your dry ingredients, the flour, baking soda, corn starch, vanilla pudding mix and salt. Mix on low until just combined.

Lastly, mix in 1 ½ cup of semi-sweet chocolate chips

Place the valentine m&m's and ½ cup of chocolate chips on a plate or medium bowl
Using a cookie scoop or ice cream scoop, scoop our your cookie dough.
Grab your cookie dough ball and press it into the plate filled with m&m's. Be sure to press all those m&m's into the top the cookie.

Place the cookies in the freezer for 15 minutes then bake for 12-15 minutes.
Once ready to bake, place the cookies on a parchment lined cookie sheet and space them atleast 2 and a half inches apart.
Right before placing the cookies in the oven, sprinkle your sprinkles on the cookies.
Bake them for 13-15 minutes, carefully transfer them to a cooling rack once they come out of the oven. Allow the cookies to cool and enjoy.

Variations and substitutions for this Valentine cookie recipe

Don't like Valentines Day m&m's? You can simply omit them or use your favorite Valentine's day candy

Don't have valentine's day themed sprinkles? Go for sprinkles that are red/pink colors.

Don't like semi sweet chocolate chips? Use white chocolate chips or milk chocolate instead.

Don't have corn starch, use baking powder instead.

Want smaller cookies? Use a smaller cookie scoop and adjust your baking time accordingly.

Use this same recipe to make cookies for other holidays like Easter themed chocolate chip cookies

Tip

For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.

Storage

unbaked cookie dough storage

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
Right before baking add the m and m's
When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.

baked cookie storage

To store your baked Valentine cookies, place them in an airtight container. This sweet treat will keep at room temperature for upto 3 days.

Check out these other cookie recipes

January 15, 2024 Main Dish Recipes

Lamb Meatballs

These lamb meatballs combine tender and juicy lamb with aromatic herbs and spices, guaranteeing a burst of flavor in every bite. Whether you're looking to impress guests or simply enjoy a satisfying and nutritious meal, these lamb meatballs are sure to become a favorite.

Why you'll love this lamb meatball recipe

- These meatballs are filled with complex mediterranean flavors and a great addition to your weeknight dinner rotation

- Can be served as a party appetizer to feed a crowd

- Great recipe for meal prepping.

- These simple ingredients make for a delicious dish that even children will love.

Ingredients needed for these delicious lamb meatballs

2 lbs of ground lamb meat
1 yellow onion, chopped
1 cup of panko breadcrumbs
2 eggs
4 garlic cloves, minced
½ cup cilantro, chopped
1 ½ teaspoon cumin

1 ½ teaspoon smoked paprika
1 teaspoon coriander
1 teaspoon cinnamon
¼ teaspoon cayenne pepper or red pepper flakes
½ teaspoon black pepper
1 teaspoon salt
2 tablespoons of olive oil (for cooking the meatballs)

Instructions to make easy lamb meatballs

Place all of the ingredients in a large bowl and mix with your hands until well combined.

Using a small cookie scoop or a tablespoon, measure out your meatball mixture to about 2-3 tablespoons balls. Place the meatballs in a large baking sheet lined with parchment paper

In a large skillet place 2 tablespoons of olive oil and set to medium-high heat

Cook the meatballs in batches. Add half the meatballs in a single layer on your pan, be sure not to overcrowd the pan.

Turn the meatballs to brown all over, cook for 8 minutes or until cooked through. Transfer to plate, then cook the remaining meatballs.

How to serve these tender meatballs

- I personally love serving these meatballs in a pita bread, homemade tzatziki sauce, cucumbers, feta cheese, cherry tomatoes, red onions, fresh mint and fresh parsley.

- My son loves these meatballs served with a bowl of rice.

- These can also be served as a party appetizer with tzatziki as a dip.

- Add them to your favorite greek salads as an extra protein

Variations and Substitutions for these greek meatballs

Don't like lamb meat? No worries, use instead some ground beef or make them turkey meatballs

Add some citrus and brightness by adding in some fresh lemon juice and lemon zest to the meat mixture.

Don't have yellow onions? you can use red onion instead.

Don't like cayenne pepper? SImply omit it.

Don't have panko bread crumbs available? Use any unseasoned bread crumbs instead

Storage for these homemade meatballs

Store your cooked leftover meatballs in an airtight container in the refrigerator for upto 3 days.

Place any uncooked meatballs in a freezer bad and place in the freezer for upto 1 month.

January 8, 2024 Cookie Recipes

Chocolate Chip Easter Cookies

These chocolate chip Easter cookies are both colorful, festive and delicious. The perfect kid friendly Easter snack. I make these every year with my son and they are a family favorite

Why you'll love these colorful cookies

These chewy cookies will be a perfect addition to your Easter baskets

These cute cookies will make for a great dessert for Easter brunch and a great way to celebrate.

Sweeten your Easter Sunday with these easy cookies adults and children will love.

this delicious cookie is a fun activity to make with children and is the perfect Easter treat

Ingredients needed for these easy Easter cookies

Flour
Butter
Vanilla extract
Brown sugar
White sugar
Eggs
Corn Starch
Instant Vanilla Pudding Mix
Baking soda
Colorful sprinkles
Easter M&M's
Chocolate chips

Instructions needed for these chocolate chip Easter cookies

Preheat oven to 350 degrees and line a large baking sheet with parchment paper.
Place room temperature butter into a stand mixer along with the brown and granulated sugar. Beat to combine then add egg and vanilla beating to combine the wet ingredients.
Once combined, add your dry ingredients, the flour, baking soda, Corn Starch, Vanilla pudding mix and salt. Mix on low until just combined.
Lastly, mix in 1 ½ cup of semi-sweet chocolate chips

Place the easter m&m's and ½ cup of chocolate chips on a plate or medium bowl
Using a cookie scoop or ice cream scoop, scoop our your cookie dough.
Grab your cookie dough ball and press it into the plate filled with m&m's. Be sure to press all those m&m's into the top the cookie.

Place the cookies in the freezer for 15 minutes then bake for 12-15 minutes.
Once ready to bake, place the cookies on a parchment lined cookie sheet and space them about 2 inches apart.
Right before placing the cookies in the oven, sprinkle your sprinkles on the cookies.
Bake them for 13-15 minutes, carefully transfer them to a cooling rack once they come out of the oven. Allow the cookies to cool and enjoy.

Variations and substitutions for this Easter cookie recipes

Don't like easter m&m's? You can simply omit them or use your favorite easter candy

Don't have easter themed sprinkles? Go for sprinkles that are pastel colors.

Don't like semi sweet chocolate chips? Use white chocolate chips or milk chocolate instead.

Want to give your cookies a slightly nutty flavor? Add ½ teaspoon of almond extract to the dough.

tip

For the perfectly round cookie, the minute the cookies come out of oven, use the largest biscuit cutter you have or the opening of large round cup if the cookies are too big (anything round and wider than your cookies) Place the biscuit cutter over the cookies on the hot cookie sheet and move your hand in a circular motion for about 10 seconds.

Storage

unbaked cookie dough storage

Using your ice cream scoop, scoop out your cookie dough onto a parchment lined cookie sheet.
Chill the scooped cookie dough balls in the freezer for 20 minutes.
Remove the cookie dough from the freezer and place the cold cookie dough balls into a freezer safe zip-top bag.
Place the freeze cookie dough for up to 2 months.
When it’s time to bake the cookies, bake them for 2-3 minutes longer since the dough is frozen.

baked cookie storage

To store your baked easter cookies, place them in an airtight container. This sweet treat will keep at room temperature for upto 3 days.

December 28, 2023 Dessert Recipes

Valentine's Day Milkshake

This valentine's day milkshake is the perfect treat for any Valentine lover this holiday. This is a great festive treat for the whole family especially for kids.

Why you'll love this Valentine's Day Dessert

- Fun treat for kids and the whole family for your next valentine’s day party

- Easily customized to your preference

- Easy recipe that will quickly become a family favorite

- Enjoy this delicious shake as a fun way to have a Valentine's day treat

Everything you'll need to make this perfect valentine's day milkshake

festive valentine sprinkles
whole milk
festive straw
heart-shaped lollipop
store-bought vanilla frosting
whipped cream
red food coloring gel or pink food coloring
vanilla ice cream
frozen strawberries
Valentine's day sugar cookies

Instructions to make this delicious strawberry milkshake

Start my covering the rim of the milkshake glass with vanilla frosting using a rubber spatula or wooden spoon. Sprinkle the valentine's day sprinkles over the vanilla frosting on the rim of your glass. Place the prepared glass in the freezer while you make your milkshake.

In a blender add your ice cream, pink food coloring, frozen strawberries and cup of milk. Blend until creamy. If it's not as red/pink as you'd like, add more food coloring until it reaches your desired color.

Pour the shake into your prepared glass. DO not fill to the brim of the glass, leave about half an inch of room from the top of the glass.

On the top of the milkshake add in your whipped cream. Top the whipped cream with additional sprinkles, add the heart shaped lollipop and valentine's day cookie.

variations and substitutions for this valentines milkshake

Not a fan of vanilla ice cream? Use strawberry ice cream or cherry ice cream.

Don't want to use frozen strawberries? Opt for fresh strawberries or strawberry syrup instead.

Want boozy grinch milkshakes instead? add in a shot of vanilla flavored vodka or spirit of choice

Want a dairy free milkshake? Opt instead for non-dairy milk, like oatmilk, almond milk or coconut milk. Use non-dairy whipped cream and non-dairy ice cream.

Don't want to use storebought vanilla frosting? You can use melted white chocolate chips or melted white chocolate almond bark instead.

What other toppings can I use for my valentine shake? Top your milkshake with a maraschino cherry, hot fudge, chopped fresh strawberries.

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Print Recipe

5 from 1 vote

Valentine's Day Milkshake

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Servings:

Calories: 925kcal

Author: Cari

Ingredients

▢ ¼ cup vanilla frosting
▢ ¼ cup valentine sprinkles
▢ 2 big scoops vanilla ice cream about a cup
▢ 1 cup milk of choice
▢ ½ cup of frozen strawberries
▢ 6-8 drops red or pink food coloring
▢ ½ cup whipped cream
▢ 1 heart shaped lollipop
▢ 1 Holiday sugar cookie

Instructions

Start my covering the rim of the milkshake glass with vanilla frosting using a rubber spatula or wooden spoon. Sprinkle the grinch sprinkles over the vanilla frosting on the rim of the glass. Place the prepared glass in the freezer while you make your milkshake.
In a blender add your ice cream, green food coloring and milk. Blend until creamy. If it's not as green as you'd like, add more food coloring until it reaches your desired color.
Pour the shake into your prepared glass. DO not fill to the brim of the glass, leave about half an inch of room from the top of the glass.
On the top of the milkshake add in your whipped cream. Top the whipped cream with additional sprinkles, add the green candy cake and additional toppings.

Notes

variations and substitutions for this valentines milkshake

Not a fan of vanilla ice cream? Use strawberry ice cream or cherry ice cream.

Don't want to use frozen strawberries? Opt for fresh strawberries or strawberry syrup instead.

Want boozy grinch milkshakes instead? add in a shot of vanilla flavored vodka or spirit of choice

Want a dairy free milkshake? Opt instead for non-dairy milk, like oatmilk, almond milk or coconut milk. Use non-dairy whipped cream and non-dairy ice cream.

Don't want to use storebought vanilla frosting? You can use melted white chocolate chips or melted white chocolate almond bark instead.

What other toppings can I use for my valentine shake? Top your milkshake with a maraschino cherry, hot fudge, chopped fresh strawberries.

Nutrition

Tried this Recipe? Tag me Today!Mention @FatGirlHedonist or tag #fatgirlhedonist!

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