The large, open crumb that’s characteristic of ciabatta bread comes from a high hydration level in the dough as well as a poolish, which is a type of preferment (a fermentation starter or, sometimes, a “mother dough”) that gives bread a slightly nutty flavor and thin crust. Pile these rolls high with salami, provolone, and other Italian ingredients for perfect panini! LEGGI TUTTO
Using a combination of all-purpose and whole wheat flours gives the bread a tender crumb and a subtle toasty, nutty flavor. With a sweetness that doesn’t overwhelm, this versatile bread is a great base for all kinds of sandwiches, whether a grilled cheese, turkey and Swiss, or classic peanut butter and jelly. LEGGI TUTTO
In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, yeast, and salt.In a medium saucepan, heat mashed potato, ½ cup (120 grams) milk, butter, and ¼ cup (60 grams) potato water or water over medium heat, stirring occasionally, until an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm potato mixture to flour mixture, and beat at medium speed until combined. Beat in 1 egg (50 grams) until combined. With mixer on low speed, gradually add 1¾ cups (219 grams) flour, beating just until combined and stopping to scrape sides of bowl.Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 10 to 12 minutes; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 45 minutes to 1 hour.Line a rimmed baking sheet with parchment.Turn out dough onto a lightly floured surface. Divide into 6 portions (about 138 grams each). Shape each portion into a round. Place rounds, seam side down, at least 2 inches apart on prepared pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.Preheat oven to 350°F (180°C).In a small bowl, whisk together remaining 1 egg (50 grams) and remaining 1 tablespoon (15 grams) milk. Gently brush top of dough with egg wash. Using a sharp paring knife or lame, score an “X” shape into top.Bake until golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 20 to 25 minutes. Let cool on pan for 15 minutes. Remove from pan, and let cool completely on a wire rack. Store in an airtight container for up to 5 days. Tightly wrap in plastic wrap, and freeze for up to 3 months. LEGGI TUTTO
Sliders get their name from United States Navy sailors who would say that their small size lets them “slide down” easily. Sour cream adds fat and moisture to the dough and helps create short gluten strands, which means a tender, rich bread. Try them topped with pulled pork. LEGGI TUTTO
A pan of Baked Ham and Cheese Sliders is the easiest and tastiest make-ahead main dish for Mother’s Day Brunch. Learn how to make them, and get my entire Mother’s Day Brunch menu with recipes.
Mother’s Day is fast approaching, and I’m always eager to explore a new menu for our annual brunch gathering. This year I tested a new savory dish – Baked Ham and Cheese Sliders. They were so simple to assemble, and you can do most of work a day (or two!) ahead. This is such a time-saver and you won’t have to be tied to the kitchen. Instead, you can spend more time with the special ladies in your life.
This isn’t the first year I’ve shared my Mother’s Day Brunch menu. You can see a previous feast from 2018 right here. This new menu reflects a few items that can be served to those with gluten intolerance. My sweet mother-in-law has a few dietary considerations. So this menu has something for everyone.
Prep the Buns
Start with some ready-made rolls or slider buns. Hawaiian Sweet Rolls are perfect for this. Because they are so soft and delicious, and they also fit perfectly in a 9×9 inch pan. Or, you can use brioche slider buns. They’re slightly less sweet than the Hawaiian rolls, if that matters to you. Remove the rolls from their packaging and, without separating them, slice them in half horizontally.
Then, spread the cut side of the roll bottoms with a mixture of horseradish cream and mayo. And make sure that you’re using horseradish cream – and not straight up horseradish! The latter is too assertive to use as a sandwich spread. (Well, I think so anyway..)
Layer on Ham and Cheese
Assemble a layer of deli sliced ham on top. Black Forest ham is slightly smoky and very savory, which contrasts the sweetness of the rolls. It’s what I used and recommend. Next, place slices of Swiss cheese in an even layer over the ham.
Place the roll tops on the assembled ham and swiss. At this stage, you can cover the entire pan and store it in the refrigerator for up to two days. Or, you if you’re serving the same day, you can just carry on with the recipe as directed.
Make the Slider Dressing
Melt a stick of butter in a saucepan, then sauté some chopped onion in the butter. Then you’ll add a little brown sugar, spicy brown mustard, Worcestershire sauce, poppy seeds, and garlic powder. Mix this all up and cook until everything looks incorporated and saucy. This only takes about 5 minutes.
Dress the Sandwiches
Pour the mixture from the pan on top of the rolls, or spoon it over if that seems easier. There’s more than enough of the mixture to generously coat all of the rolls.
Cover and Chill Overnight
If you’re making this one day ahead, then you can dress the rolls then refrigerate them overnight. However, if they’re going to be hanging out in the refrigerator for a couple of days, wait to dress the rolls until the day before or the day of baking. Because the dressed sliders may become soggy over time in the refrigerator.
Serve from the Pan
The sliders will stay warmer longer if they’re kept together and served from the pan. These are delicious warm, but also quite good at room temperature! So even if they cool, they’re still going to taste awesome.
A Gluten-Free Main – Triple Cheese Omelet Bake
Triple Cheese Omelet Bake is another make-ahead gem that often shows up for our Christmas Breakfast. (Who wants to be in the kitchen all of Christmas morning?) But it’s convenient for nearly any occasion, even just for a quick breakfast that you can scoop out and heat up in portions during the work week.
This recipe is naturally gluten-free, provided your cheeses aren’t hiding any gluten in stabilizers or thickeners (so be a label-reader!). I adapt this recipe further, replacing the cheeses and milk with dairy-free options. You can read more about my swaps in the recipe notes in this blog post.
Chilled Bites
Cold shrimp cocktail is a mainstay at most of my gatherings, because it’s refreshing, unfussy, and there’s little work involved. Just get yourself some large cooked cocktail shrimp (tails on) and some ready-made cocktail sauce. Portion some of the sauce in small glasses with a few shrimp arranged around the edges. Or you could put them out buffet-style – all on a plate with the sauce in the center. If you’re looking to up the ante, you could make my Bloody Mary Shrimp Cocktail Shooters, which is easy and a little fancy.
Brunch needs salad, if you ask me. One of my favorites is made with already triple-washed spring mix, sliced strawberries, with a scattering of almonds (or pecans). Serve with your favorite ready-made dressing. I love blue cheese on this, and balsamic vinaigrette is tasty for those who can’t have dairy.
Place a bowl of chilled cut fruit nearby. Melon chunks, berries, and grapes give a nice variety. And they can all be prepped a day ahead and refrigerated overnight.
Fancy Chips
Personally, I love chips with a sandwich. Terra Chips are made of a variety of root vegetables such as yucca, white and orange sweet potato, parsnips, and beets. These look so pretty on the table, and they go well with the ham and cheese sliders. You can find them at just about any grocery store. I serve them often!
Sweet Things
I think I’ve mentioned before that my mom was a pastor’s wife (now retired). So, she’s done her fair share of cooking and serving her community. She often made these Pineapple Orange Muffins for fellowships, potlucks, and receptions. We just love them. They store well and stay moist, due to the entire can of undrained pineapple in the batter. Get the recipe for them right here.
I couldn’t resist making my Cinnamon Roll Bundt Cake for this brunch! Instead of keeping it in cake form, I sliced it into easy to serve pieces. Which also better showcases its swirly interior.
A Citrusy, Rosy Punch
Lemon Sorbet Punch is a trusted favorite for all kinds of parties and receptions (I developed the recipe in 2015!). It starts with a can of frozen lemon concentrate, and if you use the pink lemonade variety, you’ll end up with the rosy hue you see here. Visit this recipe right here.
This menu isn’t difficult to put together – especially the make-ahead Baked Ham and Cheese Sliders – also the Triple Cheese Omelet Bake. If you have too little time to make the sweets, I’d recommend a tall platter of your favorite purchased doughnuts (such as Krispy Kreme – the glazed originals for my crowd!)
Happy Mother’s Day to every mom, and to every person who fills that role!
Related recipe: My Mother’s Day Brunch Menu With Recipes
Baked Ham and Cheese Sliders
Heather Baird
These sliders are so easy to assemble, and you can customize them to your favorite meat and cheese, although the combination of ham and Swiss is not to be missed! (See recipe notes for variations). Make them ahead for an easy bake-and-serve dish. Hawaiian sweet rolls are widely available and one 12 oz. package fits perfectly into a 9×9 inch dish. If you’re looking for a less sweet options, the use brioche slider rolls, which can be found at most grocery stores in the bakery section.
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Prep Time 25 minutes minsCook Time 30 minutes minsTotal Time 55 minutes mins
Course Brunch, Main CourseCuisine American
Servings 12 sliders
Equipment9×9 inch baking dish
Ingredients US CustomaryMetric 12 oz. Hawaiian sweet rolls (1 package) or brioche slicer buns¼ cup horseradish cream sauce¼ cup mayonnaise¾ lb. sliced deli ham such as Black Forest ham8 slices Swiss cheese½ cup salted butter3 tablespoons chopped onion1 tablespoon light brown sugar1 tablespoon spicy brown mustard such as Gulden’s2 teaspoons poppy seeds2 teaspoons Worcestershire sauce½ teaspoon garlic powder
Instructions Cut the rolls in half horizontally without separating them.In a small bowl, whisk together the horseradish cream sauce and mayo until thoroughly combined. Spread the mixture over the cut side of the roll bottoms. Place the roll bottoms into a 9×9-inch baking dish with deep sides.Layer ham evenly over the horseradish mixture, followed by the Swiss cheese. Replace the roll tops.Melt the butter in a skillet over medium-high heat. Add the onions and cook while stirring, until the onion is tender and translucent. Stir in the brown sugar, mustard, poppy seeds, Worcestershire sauce, and garlic powder. Stir until the sugar is melted, about 1 minutes.Pour the mixture over the rolls. Cover with foil and refrigerate overnight. (See recipe notes for longer storage).Preheat the oven to 350F.Bake the rolls covered in the foil for 25 minutes. Then uncover and bake until golden brown and shiny on top, about 5-7 minutes more.Serve warm or at room temperature.
NotesMake 2+ Days Ahead: If you need an even longer head start on these sliders, then assemble the sandwiches, cover and refrigerate, but do not add the buttery dressing. Dressed, these can become soggy over more than a couple of days in the refrigerator. Make the dressing and pour over the rolls the day before serving and refrigerate. Or, just do it the day of serving (it only takes about 5 minutes to cook!).
Switch up the flavors!
Spicy Chipotle: Use chipotle mayo instead of the horseradish sauce mixture, use deli turkey instead of ham, and add pepper jack cheese instead of Swiss. .
Southern BBQ: Keep the horseradish sauce, but add some barbecue sauce to it for a tangy kick. Use pulled pork from your favorite BBQ joint (or grocery store), cheddar cheese instead of Swiss, and serve these with a side of cole slaw.
Cuban-Inspired: (Tampa Cuban) Coat roll bottoms with a thin, even layer of mustard instead of horseradish sauce, and keep the ham, but add a layer of Genoa salami. Add slices of dill pickles and Swiss cheese.
Keyword baked sliders, deli ham, ham and cheese sliders, Hawaiian Sweet Rolls, horseradish sauce, make ahead main dish, make ahead party food, poppy seeds, sliders, swiss cheese, Worcestershire sauce
You may also enjoy: LEGGI TUTTO
These Bourbon Brown Sugar Cupcakes are inspired by the flavors of Derby Pie, which is often served during the Kentucky Derby. Brown sugar cupcakes have a bourbon-walnut praline center, and they’re topped with rich bourbon-spiked chocolate buttercream.
The Kentucky Derby is held the first Saturday in May each year. And as a dyed-in-the-wool southerner I can’t let it pass by without celebrating it with food. I’ve said it before – I’m not really a follower of thoroughbreds, but I am a huge fan of the food that surrounds Derby Day!
This cupcake recipe starts with a brown sugar cake batter, which has a healthy dose of bourbon in the mix. A bourbon-walnut praline filling is baked right into the cupcake. Which gives it something akin to a ‘bourbon ball‘ center. Chocolate buttercream – again – spiked with bourbon, has truffle-like flavor and consistency. Toasted walnuts and mini chocolate chips give a nod to it’s inspiration – Derby Pie. Have you heard of it?
Inspired by Derby Pie
To understand the inspiration for this cupcake, you first need to know about Derby Pie. It’s a famous dessert that originated in Louisville, Kentucky. Rich and decadent, it’s typically made with a filling of chocolate chips, walnuts, and bourbon. (Think pecan pie family, but with chocolate and walnuts.) While Derby Pie is not an official dish created specifically for the Kentucky Derby, it has become strongly associated with the event.
The Derby Pie recipe was created in the 1950’s by the Kern family, who own Kern’s Kitchen in Louisville. They are highly protective of their secret family recipe and the confection’s trademark name, which is why you probably won’t ever find a copycat recipe for it here.
Make the Bourbon Walnut Praline
Mix up the bourbon walnut praline filling first, since it needs to be refrigerated before use. Combine the following until well blended: toasted chopped walnuts, vanilla wafer crumbs, brown sugar, cocoa powder, corn syrup (or honey), and bourbon, of course. Put it in the refrigerator while you make the cupcakes.
Bourbon Buying Tip: Use a Kentucky bourbon that you like to drink. Or, something with a pleasing fragrance. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
Make the Brown Sugar Cake Batter
Mix together dry ingredients in a large bowl: flour, baking powder, cinnamon, allspice, nutmeg, and salt. Cream together butter and brown sugar until fluffy, then add in egg one at a time. Alternate the dry ingredients with sour cream and bourbon. All of which results in a heavenly spiced fluffy cake batter.
Divide the batter between cupcake liners using a trigger ice cream scoop (such as this one). Then, with a teaspoon measure, scoop the chilled walnut praline mixture on top of each scoop of cake batter. Press the praline mixture down into the batter with the back of the teaspoon. Next, gently swirl the cake batter over the praline. Use a butter knife for this – it works well! (See video for this action.)
Bake and Cool
Bake the cupcakes in a preheated 350°F oven for about 18 minutes. When they’re done, the cupcake tops will be cracked and the filling will have bubbled up a little. Cool the cakes completely on a wire rack before frosting.
Make the Chocolate Bourbon-Spiked Buttercream
Cream together room temperature butter with confectioners’ sugar. Then add melted unsweetened chocolate (the Baker’s Bar kind) and 2 tablespoons of bourbon. If you can’t find unsweet chocolate, you can use bittersweet chocolate as a substitute. Beat everything together until thick and consistently chocolate-hued. Add in whole milk a little at a time to thin the mixture, then whip until light and fluffy.
Frost the Cupcakes
Immediately transfer the frosting to a large piping bag fitted with a French piping tip (open star, Ateco #828). Pipe one swirl of frosting onto each cupcake and immediately sprinkle on chopped walnuts and mini chocolate chips.
Note: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
Garnish your Bourbon Brown Sugar Cupcakes with black cocktail cherries. Although, this can be optional. But it’s such a nice touch. And it’s a nod to the popular Old Fashioned cocktail, made with bourbon and muddled cherries. Find them for purchase right here!
And if you’re all in for the Derby theme, then you can find the cute equestrian cocktail picks I used right here.
I can’t help but think these would be great for Father’s Day as well. But with their bourbon ball-like centers and lightly spiced brown sugar cake? Also fall and winter holidays. (I know, too soon!)
If you’re looking for something rich, decadent, and uniquely southern – then this may be the ticket. Make them for Derby Day, Father’s Day, or for the bourbon enthusiast/aficionado in your life. Or if you’re always looking ahead (like me!) bookmark them for holiday fare. Because nothing says special occasion like a sweet treat infused with good ol’ Kentucky bourbon.
Related Recipe: Derby Pie Truffles
Bourbon Brown Sugar Cupcakes
Heather Baird
These Bourbon Brown Sugar Cupcakes are inspired by the staple dessert of the Kentucky Derby: Derby Pie. Brown sugar cake batter is infused with bourbon, and filled with a bourbon walnut-praline mixture – flavors and textures that resemble a classic bourbon ball. The bourbon-spiked chocolate buttercream makes these truly decadent, and worthy treat for watching the most exciting two minutes in sports. However, you don’t have to be a Derby fan to make these cupcakes.See recipe notes for no-alcohol suggestions.
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Prep Time 20 minutes minsCook Time 18 minutes mins30 minutes cooling time 30 minutes minsTotal Time 1 hour hr 8 minutes mins
Course DessertCuisine American, Southern United States
Servings 16
EquipmentDecorator piping tip Ateco #828Piping bag
Ingredients US CustomaryMetric Bourbon walnut praline filling1/4 cup chopped walnuts toasted1/4 cup vanilla wafer crumbs3/4 teaspoon unsweet cocoa powder1/4 cup confectioners’ sugar1 teaspoon light corn syrup or honey1 tablespoon Kentucky bourbonBrown sugar cupcakes2 cups cake flour2 teaspoons baking powder1 1/2 teaspoons ground cinnamon1/2 teaspoon allspice1/4 teaspoon grated nutmeg1/4 teaspoon fine grain sea salt1/4 cup unsalted butter at room temperature3/4 cup light brown sugar2 large eggs3/4 cup sour cream1/4 cup Kentucky bourbonBourbon chocolate buttercream4 oz. unsweet chocolate chopped1/2 cup unsalted butter at room temperature2 cups confectioners’ sugar2 tablespoons Kentucky bourbon1/4 cup whole milk or cream1/4 cup chopped walnuts toasted3 tablespoons mini chocolate chips16 black cocktail cherries such as Amarena or Luxardo cherries
Instructions Bourbon walnut praline fillingCombine the walnuts, vanilla wafer crumbs, cocoa powder, and confectioners’ sugar in a bowl. Whisk to combine. Add the corn syrup and bourbon. Mix well with a rubber spatula until well blended. Refrigerate the mixture while you make the cupcakes.Brown sugar cupcakesPreheat the oven to 350°F. Line cupcake pans with 16 paper liners.In a large mixing bowl, whisk together the flour, baking powder, cinnamon, allspice, nutmeg, and sea salt. Set aside.In the bowl of an electric mixer, cream together the butter and brown sugar. Add the eggs in one at a time. Mix well after each addition.Add 1/3 of the dry mixture to the creamed mixture and beat until just combined. Add half of the sour cream and all of the bourbon to the batter; beat until just combined. Add in another 1/3 of the dry flour mixture; mix again. Add the remaining sour cream; mix until just combined. Finally, add the last 1/3 of the flour mixture and beat until a fluffy consistent batter is achieved, about 2 minutes.Portion the batter into the prepared cupcake tins (use a trigger ice cream scoop if you have one, or 1/4 cup measure). Remove the bourbon walnut praline filling from the refrigerator and scoop it by the level 1 teaspoonful. Place one teaspoon of the filling on top of each portioned cup of batter. Press the filling down into the batter using the back of the teaspoon, or with a butter knife. Gently swirl the batter over the filling (see video for this action).Bake for 18-20 minutes, or until the cupcakes are well risen, the tops are slightly crackled. Let cool in the pans 5 minutes, and then remove to a wire rack to cool completely.Bourbon chocolate buttercreamPlace the chocolate in a microwave-safe bowl and heat in 1 minute increments at 100% power, stirring well in between heatings, until the chocolate is melted and smooth. (About 2 minutes total time.) Set aside to cool slightly.Place the butter in the bowl of an electric mixer and beat on high speed until creamy. Add the confectioners’ sugar and mix on low speed at first, then medium speed, until the mixture is crumbly and partially combined. Add in the cooled melted chocolate and the bourbon. Mix again until a thick consistently chocolate frosting is achieved. Add milk and beat until light and fluffy. If mixture seems thick, add additional milk 1 tablespoon at a time until it comes to piping consistency.Immediately transfer the buttercream to a piping bag fitted with a large open star tip (also called French piping tip, or Ateco #828). Pipe one swirl on top of each cupcake. Sprinkle with walnuts and mini chocolate chips. Add one cocktail cherry to each center swirl of frosting.Store cupcakes air tight in a cupcake keeper, or well covered with plastic wrap.
NotesWhat to expect: These cakes are rich with a sturdy brown sugar cake base filled with bourbon walnut praline. The center tastes like a classic bourbon ball. The frosting is rich and deeply chocolaty. When first assembled, you may have a slight boozy note of alcohol from the frosting, but the next day the bourbon will have mellowed and all that’s left is the nuanced flavors of the bourbon.
No Alcohol Version: It’s difficult to find a good replacement for bourbon in baking recipes. My choice is apple juice (no sugar added) mixed with a little bourbon vanilla extract. For this recipe, replace the bourbon in the filling with 1 tablespoon apple juice, and 1/4 teaspoon vanilla extract. For the cake portion, replace the 1/4 cup bourbon with 1/4 cup apple juice with 1/2 teaspoon vanilla extract. For the buttercream, simply omit the bourbon and replace it with 1 teaspoon vanilla extract.
Pipe Swiftly: This chocolate frosting has setting properties akin to ganache. However, not quite as firmly set. But still firm enough to clog your piping tip if you leave it at room temp for more than 30 minutes. So don’t tarry with the frosting – get to piping!
What Kind of Bourbon: Use a Kentucky bourbon that you like to drink. Or, something with a fragrance that you find pleasing. Super fancy and expensive varieties need not apply. Just use something mid-range such as Wild Turkey 101, or a small bottle of Maker’s Mark will do the trick. 80 proof is fine. Because most of the alcohol cooks out during baking.
Keyword bourbon balls, bourbon chocolate buttercream, brown sugar bourbon cupcakes, brown sugar cake, Derby Day recipe, derby pie cupcakes, Kentucky bourbon, Kentucky Derby recipe, walnut praline filling
You may also enjoy: LEGGI TUTTO
For garlic: In a small saucepan, place garlic. Add enough olive oil to submerge garlic. Bring to a boil over medium heat; reduce heat, and simmer, stirring frequently, until garlic is very soft, about 30 minutes. Let cool completely.Crush roasted garlic in oil; transfer mixture to a resealable jar, and refrigerate for up to 2 weeks.For onions: In a small skillet, melt butter over medium heat. Add onion, sugar, and kosher salt; cook, stirring frequently, until onion is soft and translucent, about 10 minutes. Reduce heat to medium-low; cook, stirring frequently, until golden brown, 25 to 35 minutes. Let cool completely. Refrigerate in an airtight container for up to 3 days.For dough: In the bowl of a stand mixer, combine 1 cup plus 3 tablespoons (270 grams) room temperature water and 1½ tablespoons (21 grams) extra-virgin olive oil. Add flour, kosher salt, and yeast. Using the paddle attachment, beat at low speed until combined, about 1 minute; scrape sides of bowl and paddle. Beat at medium-low speed until dough pulls away from sides of bowl and forms a smooth ball on paddle, 3 to 4 minutes, stopping to scrape sides of bowl.Oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) for 1½ hours, folding dough in bowl every 30 minutes. (To fold, use wet or oiled hands to reach under one side of dough; gently stretch up, and fold over center. Repeat 3 more times around bowl.)Spray a 12-cup muffin pan with cooking spray.Turn out dough onto a lightly floured surface, and divide into 12 portions (about 58 grams each). Place each portion into a prepared muffin cup. Cover with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until puffed and dough just reaches top of muffin cups, about 20 minutes.Preheat oven to 425°F (220°C).Drizzle remaining 1½ tablespoons (21 grams) extra-virgin olive oil onto rolls. Using your fingers, dimple dough, touching pan through dough without tearing dough.Dot or spread about 1 crushed roasted garlic clove on each roll. Season with sea salt (if using).Bake until tops are lightly browned and almost set, about 5 minutes. Top rolls with caramelized onion as desired. Bake until rolls are golden brown and an instant-read thermometer inserted in center registers 190°F (88°C), 6 to 7 minutes more. Let cool in pan on a wire rack for 10 minutes. Brush warm rolls with oil from roasted garlic. Garnish with rosemary, if desired. Serve warm. Store in an airtight container for up to 3 days. LEGGI TUTTO
These Peanut Butter Gochujang Cookies have bold peanut butter flavor with subtle sweet heat from gochujang chile paste.
If you had asked me what to do with gochujang a couple of weeks ago, I would have told you all about my husband’s favorite Korean beef bowl recipe. It never occurred to me to incorporate the chile paste into desserts – until I saw a recipe by Eric Kim, cooking columnist for the New York Times, for Gochujang Caramel Cookies (by way of Chef John). What a brilliant idea! His recipe was often reviewed as tasting ..’like a snickerdoodle with heat”.
Much as a spicy snickerdoodle appealed to me, I was eager to put my own spin on the idea. Recalling one of my favorite spicy peanut noodle dishes, I decided gochujang would be absolutely delicious in peanut butter cookie dough. Off to the drawing board I went, and returned with a batch of Peanut Butter Gochujang Cookies that were gobbled up immediately!
About Gochujang
Gochujang is a staple in Korean cuisine. It’s a fermented chili paste made primarily from red chili powder, glutinous rice, fermented soybeans, and salt. This mixture is traditionally fermented in earthenware pots for several months to develop its flavors: heat and spice, with a touch of sweetness. You’ll often find it in dishes like bibimbap and bulgogi marinades. Gochujang comes in both paste and sauce forms – for this recipe, be sure to use gochujang chile paste (concentrate).
Gochu (GO-CHU) = “Chile pepper”Jang (rhymes with Tang) = “Fermented soybean”
Make the Gochujang-Brown Sugar Mixture
Stir together 1 tablespoon of room temperature butter, 2 tablespoons light brown sugar, and 1 1/2 tablespoons of gochujang paste in a small bowl. Mix well, mashing the ingredients together with a rubber spatula until well incorporated. Set aside.
Make the Peanut Butter Cookie Dough
In the bowl of an electric mixer (I used a hand mixer) cream together butter, brown and white sugars, egg yolks, vanilla, and creamy peanut butter. Use shelf-stable creamy peanut butter for the best results. Add in flour, leavens and salt, and beat until the mixture forms thick dough.
Swirl in the Gochujang Mixture
Scrape down the cookie dough and spread it down evenly into the bowl using a rubber spatula. Then, dot the surface of the cookie dough with the gochujang mixture. Gently swirl and fold it into the cookie dough; avoid over-mixing. This creates pockets of gochujang in the dough.
Repeat the process with the remaining gochujang mixture (see video of the mixing process). The end result should have visible ribbons of the gochujang mixture running throughout the dough.
Use a Cookie Scoop!
Here I go again preaching the virtues of the cookie scoop – but it’s a real time-saver! You can find the one I use right here. Scoop dough out onto parchment-lined cookie sheets. Because the spread, space them out 2-3 inches apart. And only place about six per 13×9 inch baking sheet. Which is the size cookie sheet I used.
Add some coarsely chopped peanuts on top of each dough mound before baking. These only bake for about 10 minutes, and they’ll be soft right from the oven. So let them cool and firm up before transferring them to wire racks to cool completely.
After taking these from the oven, the cookies will be slightly puffed. Rap the pan on the counter top 2-3 times to deflate them and to create that craggy, pillowed look.
Cool on the Pans
Wait just a few minutes before removing these from the pan – while they are hot they are soft. So give them 5 minutes to cool on the pans to firm up a little.
I love how these cookies turned out – sweet and peanut-ty with a little hit of salt and heat from the gochujang. I almost wish I could re-write Sea Salt Sweet to include these cookies. They’d go in the same “Well Seasoned” chapter as the Miso Caramel Cupcakes with Ramen Brittle I developed for the book. (Page 177 if you have it, pictured below.)
Miso Caramel Cupcakes from Sea Salt Sweet.
These cookies are so deliciously peanut buttery, with mild sweet heat. The gochujang is not as assertive as you might expect. However, the heat level may vary with different brands of gochujang. So if you’re looking for a really great one, I use and recommend Mother in Law’s Kimchi brand.
Related Recipe: Homemade Hot Honey
Peanut Butter Gochujang Cookies
Heather Baird
Sweet with a little heat and filled with peanut butter flavor, these Peanut Butter Gochujang Cookies are chewy and delicious. Perfect for the gourmand or chile pepper enthusiast in your life. Gochujang is a Korean chile paste that can be found in the Asian food section at most grocery stores, and online. Be sure to buy the paste and not the sauce, the paste is concentrated and works best in this recipe.
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Prep Time 15 minutes minsCook Time 10 minutes minsTotal Time 25 minutes mins
Course DessertCuisine American, Korean
Servings 24 cookies
Equipmentlarge baking sheetsparchment paper
Ingredients US CustomaryMetric Gochujang mixture1 tablespoon unsalted butter at room temperature2 tablespoons light brown sugar1 1/2 tablespoons gochujang fermented chile pastePeanut butter cookie dough1/2 cup unsalted butter at room temperature3/4 cup light brown sugar1/4 cup granulated sugar2 large egg yolks1 teaspoon vanilla extract1/2 cup creamy peanut butter shelf stable such as Skippy or Jif1 cup all-purpose flour1/2 teaspoon baking soda1/2 teaspoon baking powder1/2 teaspoon fine grain salt1/3 cup peanuts salted variety coarsely chopped
Instructions Preheat the oven to 350°F. Line two or more large baking sheets with parchment paper.Gochujang mixtureMix the butter, brown sugar, and gochujang in a small bowl to form a paste.Use a small rubber spatula to effectively mash and stir the ingredients together. Set aside.Peanut butter cookie doughIn the large bowl of an electric mixer, cream together the butter, brown sugar and white sugar. Beat on medium-high speed until light and fluffy, 2 minutes.Beat in the egg yolks. Add the vanilla extract and mix again. Add the peanut butter and beat until smooth and consistent, about 2 minutes.Add the flour, baking soda, baking powder, and salt. Mix until combined. Scrape down the bowl with a rubber spatula and flatten the surface of the dough.Dot half of the gochujang mixture onto the surface of the dough; roughly swirl and fold into the dough; don’t overmix. (See video for visual.) Repeat dotting process with remaining gochujang mixture. Swirl it into the dough with a spatula or knife. Avoid over-mixing. You want to see ribbons of the gochujang running through the dough.Scoop the dough into 24 balls using a small cookie scoop. Arrange them well-spaced on the prepared baking sheets. Top each dough ball with a few of the chopped peanuts.Bake for 10 minutes. Remove from the oven and immediately rap the bottom of the baking sheet on a work surface to slightly flatten the cookies, which creates the craggy, pillowed texture shown. (You can skip this step and the cookies will deflate slightly. But they won’t have the exact same texture shown.)Let cool 5 minutes on the pan, or until they are firm enough to move without tearing. Transfer to a wire rack to cool completely.Store in an airtight container, or in zip-top bags.
NotesWhat to expect: A classic, chewy peanut butter cookie with marbling of sweet heat from the gochujang-brown sugar mixture. The peanut butter is the driving flavor in this recipe, and the subtle spicy flavor of gochujang provides a delightful grace note.
This original cookie recipe was inspired by food columnist Eric Kim’s popular recipe, Gochujang Caramel Cookies, which he contributed to The New York Times.
Keyword chile desserts, chopped peanuts, creamy peanut butter, gochujang chile paste, gochujang cookies, Korean food, peanut butter cookies, quick dessert
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