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  • in Recipes

    Baked Ham and Cheese Sliders and my Mother’s Day Brunch Menu (with Recipes)

    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.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    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

  • in Recipes

    Bourbon Brown Sugar Cupcakes

    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.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    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

  • in Recipes

    Roasted Garlic-and-Caramelized Onion Focaccia Rolls

    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

  • in Recipes

    Peanut Butter Gochujang Cookies

    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.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    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

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Waffles

    This is my favorite, fool-proof waffle recipe! Master the art of making perfect waffles that are soft and fluffy on the inside and browned and crispy outside. For the tastiest waffles, prepare the batter the night before!

    Table of Contents

    Why You’ll Love This Waffles Recipe
    Is there anything better than waking up to a fresh batch of waffles slathered with butter and syrup? This is my best waffle recipe, and it always produces thick and fluffy waffles that are perfectly golden and crispy on the outside, with warm, soft middles. Here’s why you’ll love it:

    Easy ingredients. These homemade waffles share many of the same ingredients found in pancakes. With a few tweaks, this recipe makes thick, soft, fluffy waffles that get browned and crispy on the outside.
    Fool-proof. With the right ratio of ingredients, these waffles cook up perfectly every time with zero effort.
    Make-ahead friendly. Whip up a batch of waffle batter the night before you plan on cooking it. It’s actually better if you do!
    Every occasion. This recipe is perfect for weekends, holidays, or any given day of the week. Who can say no to freshly cooked waffles? Not THIS household.

    Ingredients You’ll Need
    Pantry ingredients are the name of the game, here. Check out some quick notes below, and scroll down to the recipe card for a printable ingredients list.

    Flour – You can make this recipe with all-purpose flour. I’ll sometimes swap half of the all-purpose for equal parts whole wheat flour for added texture.
    Salt and Baking Powder – For flavor and leavening. Make sure that you’re using baking powder and not baking soda, as they aren’t the same. You can make a homemade baking powder substitute if needed.
    Eggs – Separate the egg whites from the yolks before you start.
    Vanilla – I recommend real vanilla extract over imitation vanilla.
    Sugar – I prefer the flavor of brown sugar. Granulated white sugar works just as nicely.
    Oil – Choose a good quality, neutral-flavored vegetable oil, like canola oil. Alternatively, you can replace the oil with melted and cooled butter if you prefer.
    Milk – Whole milk or 2% milk, warmed in the microwave beforehand. Avoid low-fat or skim milk as the insides of the waffles turn out drier.

    How to Make Waffles Like a Pro
    Get your waffle iron nice and hot, and let’s get started on this quick step-by-step tutorial for the best waffles EVER! Remember to scroll to the recipe card for printable recipe directions.

    Whisk together the dry ingredients.
    Mix the wet ingredients.

    Mix the dry ingredients. While the waffle iron preheats, whisk together flour, salt, and baking powder in a bowl.
    Combine the wet ingredients. In another bowl, whisk up the egg yolks (leave the whites for now), vanilla, sugar, and oil.

    Combine the wet and dry ingredients.
    Fold in the egg whites.

    Add the dry ingredients to the wet. Alternating with warm milk, incorporate the dry ingredients into the wet batter. Stir everything together until smooth.
    Add the egg whites. Remember those whites? Now, you’ll give them a good whip in your stand mixer (or with a whisk if you have the willpower), until stiff peaks form. Fold the whipped egg whites into the batter.

    Fill the waffle iron.
    Done!

    Fill the waffle iron. Scoop the finished batter into your hot waffle iron and let it cook until the waffles are golden brown. You may need to repeat with a second batch depending on the size of your waffle maker.
    Serve! Once your waffles are done, serve them right away topped with maple syrup and more easy toppings. See below for ideas.

    What Is a Waffle Iron?
    Yes, you’ll need a waffle iron (also called a waffle maker) to make waffles. A waffle maker cooks the batter between two hot plates with grids that create a waffle’s signature indented shape. 
    How Long Does It Take to Cook Waffles in a Waffle Maker?
    Once your waffle iron is hot, brush the plates with a little oil and then ladle in just enough batter to cover the surface of the grid. Cook the waffles according to the manufacturer’s instructions, usually 5-6 minutes per side, until golden brown. Cooking times will vary depending on your waffle maker, so be sure to refer to the instructions for your particular model.

    Tips for Perfect Waffles
    You’re well on your way to a plateful of decadent homemade waffles! Here are some additional pro tips and tricks for perfect waffles, every time:

    Check the dates on your ingredients. If the baking powder you’re using has been sitting in your pantry for a while, check to ensure it isn’t past its expiration date. Fresh baking powder is best for the softest, fluffiest waffles.
    Whip the egg whites. Whipping the egg whites separately is key to a lighter, fluffier texture.
    Make the batter ahead of time. For extra-soft, extra-flavorful waffles, make the batter at least 2 hours ahead, or the night before. Not only do you wake up to batter that’s ready to go (bonus!), but resting lets the flour soften and swell as it absorbs the liquid.
    Preheat the waffle iron. The saying “strike while the iron is hot” definitely applies to waffles and pancake recipes! If the iron isn’t hot enough, your waffles will turn out pale and squishy. I recommend preheating your waffle maker for at least 10 minutes and giving it a couple of minutes to heat up again between batches.
    How to tell when waffles are done: If your waffle maker doesn’t come with a doneness alert, watch the steam coming out of the iron as the batter cooks. The waffles should be done once the steam stops (usually after 5-6 minutes). If the lid still sticks when you go to lift it, leave the waffles in for an extra 30 seconds.
    Adapt the amount of batter. I usually add ¾ cup of batter to my waffle maker. This amount can vary depending on the size of your machine. If you’re unsure, start with ½ cup and go from there.
    Keep the waffles warm. To keep the finished waffles warm while you cook the remaining batter, place the cooked waffles into your oven on the lowest setting. They can rest directly on the oven rack. This also helps crisp up the outsides even more!

    Waffle Variations 
    Like pancakes, waffles are one of those breakfast icons that you can make your own with add-ins and flavors. Try these ideas:

    Substitute the vegetable oil. I regularly sub in coconut oil for the canola oil in this recipe. Make sure that you measure the coconut oil in its liquid state, not solid. 
    Use whole wheat flour. I’ll often replace 1 cup of all-purpose flour with 1 cup of whole wheat flour. The result is a nice-textured waffle with a hint of nutty flavor, which I love. 
    Add-ins. Customize this basic waffle recipe with your favorite add-ins, like blueberries, strawberries, or chocolate chips.
    Buttermilk waffles. Replace the whole milk in this recipe with equal parts buttermilk. Or, try my buttermilk waffle recipe.
    Churro waffles. I have a recipe for churro waffles that’s game-changing! If you’ve never had yeasted waffles coated in crunchy cinnamon sugar before before, you’re in for a treat.

    Waffle Toppings
    These waffles are so flavorful and crispy that they hardly need anything more than a pat of butter and a generous drizzle of maple syrup or honey. When it comes to more toppings, here are more ideas to try:

    Fruit – Fresh berries (blueberries, raspberries, and strawberries), diced apples, or fruit sauce, like this homemade strawberry syrup. 
    Preserves – Choose your favorite fruit jam, compote, or preserve. I love my waffles topped with fresh homemade lemon curd!
    Whipped cream – Make your own whipped cream or use your preferred whipped topping from the store. Other options are creme fraiche, mascarpone, or vanilla yogurt.
    Nutella – The original chocolate hazelnut spread, or this easy whipped Nutella frosting is also delish.
    Sugar – Try a dusting of powdered sugar, or cinnamon sugar.
    Nuts – Chopped walnuts, toasted pecans, or try sprinkling over candied pecans.
    Sauces – Add a drizzle of hot fudge sauce or easy microwave caramel sauce.
    Ice Cream – Make your waffles a la mode with a scoop of your favorite ice cream. Waffles for dessert? Hello!
    Chicken – If you’re from the south, you already know that fried chicken and waffles is a classic combo. Top these with crispy air fryer chicken and douse the whole thing with syrup and gravy (or chicken dipping sauce) for a sweet-savory meal-in-one. 

    How to Store and Reheat Leftovers

    Refrigerate. Store leftover waffles in an airtight container in the fridge for up to 2-3 days.
    Reheat. Reheat waffles on a griddle or in a skillet, or you can use the toaster oven (or regular oven). The microwave is another option, however, the outside won’t get crispy.
    Freeze. Skip the box of Eggos and make homemade freezer waffles! Store the cooked and cooled waffles in a freezer-safe bag or container and freeze them for up to 2-3 months. You can pop them in the toaster oven to reheat from frozen, or warm them in a skillet until hot throughout.

    More Easy Breakfast Recipes

    Print

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    Waffles

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star
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    Author: Shelly

    Prep Time: 15 minutes

    Cook Time: 25 minutes

    Total Time: 40 minutes

    Yield: 4–5 waffles 1x

    Category: Breakfast

    Method: Waffle Iron

    Cuisine: American

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    Description

    Master the art of making perfect waffles! These homemade waffles are soft and fluffy inside and browned and crispy outside.

    Ingredients

    Scale
    1x2x3x

    2 cups all-purpose flour
    1/2 teaspoon kosher salt
    4 teaspoons baking powder
    2 eggs, whites and yolks separated
    1 teaspoon vanilla
    1 tablespoon brown sugar
    1/2 cup canola oil
    1 3/4 cup warm milk

    Instructions

    Heat your waffle iron and spray lightly with non-stick spray.
    In a large bowl whisk together the flour, salt, and baking powder. Set this aside.
    In another large bowl whisk together the egg yolks, vanilla, brown sugar, and oil.
    In alternating additions add the dry ingredients and the warm milk into the bowl with the egg yolk mixture, beginning and ending with the dry ingredients. Mix until smooth.
    In the bowl of your stand mixer fitted with the whisk attachment, beat the reserved egg whites until stiff peaks form.
    Fold the egg whites into the waffle batter until just combined.
    Scoop ¾ cup of the batter into the hot waffle iron and cook until it’s golden brown.
    Serve immediately with syrup.

    Notes

    Coconut oil can be substituted for the canola oil in this recipe. Make sure to measure the coconut oil in its liquid state, not solid.
    For a more textured waffle, replace 1 cup of all-purpose flour with 1 cup of whole wheat flour.

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  • in Recipes

    Strawberry Cream Pie with Chocolate Crust

    Strawberry Cream Pie is a classic dessert that never goes out of style! It’s made with delicious French pastry cream and the season’s best fresh strawberries.

    There are many ways to celebrate the season’s bounty of fresh strawberries, and this pie is one of the best! The silky French pastry cream filling strikes a perfect balance with the tart berry topping. The usual crust is a simple press-in-the-pan graham cracker crumb mixture. But this time I’ve opted for a chocolate cookie crust. Which gives the pie richness and makes it even more special, if you ask me.

    Strawberries
    Thankfully, warm weather is here to stay for a while! So it’s so easy to find really great tasting strawberries right now. Farmer’s markets and berry farms are a good place to start shopping. But even grocery store berries will taste noticeably better. If you find yourself with a bumper crop, and want to preserve the in-season strawberries, then check out my article on how to freeze strawberries right here, on Food.com.

    Make the Chocolate Cookie Crust
    Start with 1 1/2 cups of chocolate cookie crumbs. Since Nabisco’s Famous Chocolate Wafers are no longer in production, use Oreo sandwich cookies with the filling scraped out. That’s approximately 22-25 of the unfilled sandwich cookies pulverized in a food processor. (Dewey’s Bakery Brownie Crisp Cookie Thins are also a fine choice.) Or, if you’d rather opt for the classic graham cracker crust, then you can find the instructions for that in the recipe notes.
    Combine the crumbs with melted butter in a medium mixing bowl and stir to coat the crumbs. Press the crumbs into an ungreased pie plate and bake in a preheated 375°F oven for 7 minutes to set it. Let the crust cool on a wire rack while you prep the filling.

    Make the Vanilla Cream Filling
    Begin by whisking together a few dry ingredients in a large pot: sugar, flour, cornstarch, and salt. Next, whisk together 3 cups of half-and-half (or whole milk), 6 egg yolks, and a little vanilla. Pour the mixture into the dry ingredients and whisk to combine. Then, place over medium heat and bring to a boil while whisking constantly. Cook until smooth and thickened. When it has the consistency of soft pudding, add 2 tablespoons of butter and whisk until melted and combined. Let it cool 5 minutes before pouring it into the pie crust.
    Tip: Whisking constantly should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.

    Fill and Chill
    Pour the warm cream filling into the cooled pie crust. Smooth the top and then refrigerate for at least 4 hours or overnight.

    Top with Strawberries
    There’s more than one way to top this pie! You can slice the strawberries as I have, and arrange them on top in a starburst design (see the video to help you along.) Or, you can simply dice the strawberries fine and pile them on top (see this recipe for example). I’ll admit, the latter is slightly easier to slice, but I am partial to a fancy arrangement.

    Glaze the Strawberries
    Like the classic French fruit tart (tarte aux fruits) make the strawberries shine with a simple jam glaze. Use a red fruit jam, such as raspberry or strawberry, and heat it in a small microwave-safe cup. Cook until liquid and glossy, about 30 seconds. Then, using a pastry brush, coat all of the berries with the jam. Apricot jam will also work well, but it will be almost clear and won’t add any color like the red jam will.

    Refrigerate another 10-ish minutes before serving to set the glaze.

    This Strawberry Cream Pie is such a lovely chilled treat to serve during warm weather. It seems just the thing to serve at a cookout or summer barbecue. The combination of chocolate crust, creamy custard filling, and tart strawberries – what’s not to love?
    Related recipe: Strawberry Icebox Cheesecake Dessert

    Strawberry Cream Pie with Chocolate Cookie Crust

    Heather Baird

    Strawberry Cream Pie is an old-fashioned dessert staple that never goes out of style! The chocolate cookie crust is filled with vanilla custard and then topped with freshly sliced strawberries. A fine glaze of melted red jam makes the berries sparkle and gives them a little extra color.If you’re partial to a graham cracker crust with your strawberry cream pie, see the recipe notes for instructions for an easy (and tasty!) graham cracker crust.

    #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-33 svg * { fill: url(#wprm-recipe-user-rating-0-33); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #5A822B; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #5A822B; }No ratings yet

    Prep Time 30 minutes minsCook Time 15 minutes mins4 hours chill time 4 hours hrsTotal Time 4 hours hrs 45 minutes mins

    Course DessertCuisine American, French

    Equipment9″ pie plate
    Ingredients US CustomaryMetric Crust1 1/2 cups chocolate cookie crumbs such as pulverized Oreo cookies with filling removed7 tablespoons unsalted butter meltedPastry cream filling2/3 cup granulated sugar2 tablespoons all-purpose flour3 tablespoons cornstarch1/4 teaspoon fine grain salt3 cups half-and-half or whole milk6 large egg yolks1 teaspoon vanilla extract2 tablespoons unsalted butterStrawberry topping1 quart fresh strawberries washed and dried1/4 cup strawberry or raspberry jam or jelly
    Instructions CrustPreheat the oven to 375°F.In a large bowl, stir together the cookie crumbs and melted butter. Mix well until all of the crumbs are coated with the butter.Pour the crumbs into an ungreased pie plate and pack them evenly into the bottom of the pan and up the sides.Bake for 7 minutes to set. Remove to a wire rack to cool completely.Pastry cream fillingIn a large saucepan, whisk together the sugar, flour, cornstarch, and salt. In a large measuring pitcher or another mixing bowl, combine the half-and-half, egg yolks, and vanilla. Whisk to combine.Pour the liquid mixture into the dry mixture while whisking constantly. Place the pan over medium heat and bring to a boil, whisking constantly. Cook until smooth and thickened, to the consistency of pudding, about 5 minutes.Remove from the heat and whisk in the butter. When the butter is melted, let the mixture stand for 5 minutes to cool slightly.Pour the cream into the prepared pie crust. Refrigerate for at least 4 hours and up to 24 hours.Strawberry toppingCut 4 whole strawberries in half with the tops intact; set aside. Hull and slice the remaining strawberries. Pat them dry with paper towels. Arrange in the center of the pie in a starburst pattern (see video for visuals). Arrange halved strawberries with the green tops around the sliced berries.Heat the jam or jelly in a microwave-safe bowl for 30 seconds to 1 minute, until liquid. Let cool slightly. Use a pastry brush to coat all of the berries with a fine layer of the jam.Refrigerate the pie for at least 10 minutes before serving to set the jam. Store covered in the refrigerator.
    NotesWhat to Expect: This pie is creamy-dreamy with French pastry cream filling that sits atop a chocolate cookie crust. The acidity of the strawberries perfectly contrasts the filling. The glaze adds a little sweetness and makes the berries shine.
    Lumpy Pastry Cream? No Problem! Make sure you’re whisking constantly as you cook the pastry cream. All that whisking should help prevent lumps. However, if your pastry cream has lumps at the end of cooking, pass it through a sieve before filling the pie crust.
    A Speedier Topping: If you’re not into arranging all those berries, you can simply dice them all fine and toss them in the melted jam, then pile them on top of the pie and refrigerate as directed.
    Weepy Berries: Arrange the berries on top of the pie within a couple of hours before serving for the freshest appearance. If leftovers remain more than a day or two, the berries will begin to weep and give off their juices. The green tops on the halved berries will also wilt. This doesn’t look pretty, but it will not affect the taste.
    For a Graham Cracker Crust: Combine 1 1/2 cups graham cracker crumbs, 1 tablespoon brown sugar, and 2 tablespoons granulated sugar in a medium bowl. Whisk to combine. Add 7 tablespoons melted butter and mix to coat the crumbs. Pour into a pie plate and press in the bottom and up the sides; bake and cool as directed in the recipe.
     

    Keyword chocolate cookie crust, French pastry cream, fresh strawberries, glazed strawberries, nostalgic dessert, old fashioned pie, spring dessert, strawberry cream pie, summer dessert

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Cinnamon Roll Bundt Cake

    This Cinnamon Roll Bundt Cake is covered in rich cream cheese frosting and has a cinnamon swirl inside!

    I’m always trying to make up new excuses to eat cake for breakfast. This Cinnamon Roll Bundt Cake is one of the best excuses I can think of. It has a moist pound cake-like crumb with two batters layered to create a cinnamon swirl inside. My favorite cinnamon roll topping is fluffy cream cheese frosting. So I used it as a cake topping, along with some crunchy toasted pecans.
    I developed this recipe two years ago, and tested it several times. Then I tested it on family members at a Christmas party with rave reviews. After that – and for some unknown reason – I folded the sheet of recipe notes and used it as a bookmark for a book I was reading! I don’t know what was wrong with me, aside from being unorganized. But, there it stayed until recently, when I reopened that book. I’m so happy to have found it, so I can finally share it here!

    As I mentioned earlier, this cake has a tight but moist crumb, much like pound cake. It’s really great with a cup of strong coffee. I think I may add this to my Mother’s Day brunch menu this year!

    Start with Reverse Creaming
    You may remember the reverse creaming technique from my previous Costco Copycat Sheet Cake recipe. First, you’ll add all the dry ingredients to the bowl of an electric mixer and whisk them together. Then you’ll add room temperature butter and beat it in the dry mixture until it has the texture of fine cornmeal. Reverse creaming works especially well for bundt cakes, because the batter doesn’t dome as it bakes. So there’s nothing to trim away or level.

    Mix in the wet ingredients, which includes eggs, milk, vanilla, and a little sour cream, to create a fluffy batter.

    Make the Cinnamon Swirl Batter
    Remove 2 1/2 cups of the cake batter to a medium bowl. Add in some brown sugar, ground cinnamon, all-purpose flour, and milk. Fold the ingredients together with a rubber spatula. Or use a hand mixer to combine everything well (as seen in the video). I’ve used both methods and both yield similar results.

    Layer the Batters.
    Begin by adding a little less than 1/3 of the plain cake batter a greased bundt pan. (12 cup capacity, I used a Nordic Ware pan.) Spread evenly using a rubber spatula. Top with half of the cinnamon batter and spread as evenly as possible (the video may help you with visuals here). Next, add another 1/3 of the plain batter and spread evenly, followed by the rest of the cinnamon batter. Last, add the remaining plain batter and smooth the top. That’s a lot of layering! But well worth the effort.

    Bake the Bundt
    Place the pan in a preheated 350°F oven and bake for about 55 minutes. As the cake bakes, the batter closest to the bundt pan’s walls will cook first, creating a swirl inside. When the cake tests done with a toothpick tester, take it out of the oven and let it cool 5 minutes in the pan.

    Turn out on a wire rack. Then cool the cake completely before covering it in that luscious cream cheese frosting.

    Make the Cream Cheese Frosting
    I’ll say it again – cinnamon rolls with cream cheese frosting is my favorite! So of course, the same frosting was destined for this cake. This isn’t a glaze – it’s thick and fluffy. So swirl it on top of the cake with the back of a spoon.

    Chopped pecans provide delicious crunch to this cake. Sprinkle on about 1/2 cup. And definitely toast them beforehand! Just 5-7 minutes in a preheated 350°F oven will do it.

    This cake is so fun to slice – even more fun to eat! It keeps well in the refrigerator, but bring it to room temperature before enjoying it for the best flavor and texture.

    Related Recipe: My Mom’s Cinnamon Rolls

    Cinnamon Roll Bundt Cake Recipe

    Heather Baird

    This Cinnamon Roll Bundt Cake is perfect for any occasion, from brunch gatherings to dinner’s dessert course. Two batters are layered together to create an eye-popping cinnamon swirl inside as the cake bakes. With its rich pound cake texture and heavenly cream cheese frosting, it is truly reminiscent of its cinnamon roll inspiration. Use a plain fluted bundt pan for this recipe – no need for ornate pans with lots of details and designs. This cake works best with the classic bundt pan shape.

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    Prep Time 35 minutes minsCook Time 55 minutes minsTotal Time 1 hour hr 30 minutes mins

    Course Brunch, DessertCuisine American

    Servings 16

    Equipment12 cup capacity bundt pan
    Ingredients US CustomaryMetric Cake batter3 1/4 cups all-purpose flour1 1/3 cup granulated sugar2/3 cup light brown sugar1/2 teaspoon baking soda1 1/2 teaspoons baking powder1 1/2 teaspoon cinnamon1/2 teaspoon fine grain salt1 cup unsalted butter softened4 large eggs2 tablespoons vanilla extract2/3 cup whole milk1/2 cup sour creamCinnamon swirl batter2/3 cup light brown sugar2 tablespoons ground cinnamon2 tablespoons all-purpose flour3 tablespoons whole milkCream cheese frosting1/4 cup unsalted butter4 oz. cream cheese at room temperature1 cup confectioners’ sugar1/2 cup heavy cream1 teaspoon vanilla extract1/2 cup chopped pecans toasted
    Instructions Cake batterPreheat oven to 350°F. Coat a fluted 12 cup bundt pan with flour-based baking spray, or grease and flour well.In the bowl of an electric stand mixer, whisk together flour, sugars, baking soda, baking powder, cinnamon, and salt together.Add the room temperature butter to the dry flour mixture. Beat on medium-low speed with the paddle attachment until the mixture is dry and crumbly, and has the appearance of cornmeal, 5-7 minutes. Make a well in the center of the dry ingredients.In a separate bowl, combine the eggs, vanilla extract, and milk. Lightly whisk, and then pour into the well of the dry ingredients. Add the sour cream. Beat the batter until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and beat again briefly to make sure all the ingredients are incorporated.Cinnamon swirl batterRemove 2 1/2 cups of the cake batter to a medium mixing bowl. Add the brown sugar, cinnamon, flour, and milk. Beat together with a hand mixer or mix together well with a rubber spatula.Spoon in a little less than 1/3 of the plain batter into the prepared bundt pan. Spread evenly. Add in half of the cinnamon swirl batter and spread evenly. Layer in half of the remaining plain batter and spread evenly. Next, layer in the remaining half of the cinnamon swirl batter; spread evenly. Finally, top with the remaining plain batter and spread evenly.Transfer the pan to the oven and bake for about 50-55 minutes, or until a toothpick tester comes out clean.Cool the cake in the pan for 5 minutes, and then turn out onto a wire rack to cool completely.Cream cheese frostingIn the bowl of an electric mixer, combine the butter and cream cheese. Beat until well combined. Add the confectioners’ sugar and beat until just combined. Pour in heavy cream as you mix on low speed, then beat on high speed until billowy and fluffy. Beat in the vanilla extract.Spread the frosting evenly over the top and 3/4 down the sides of the cake. Sprinkle with toasted pecans.Slice to reveal the cinnamon swirl. This cake keeps well in the refrigerator, but bring it to room temperature before enjoying it for the best flavor and texture.
    NotesI use and recommend flour-based baking spray for bundt pans, such as Baker’s Joy. It’s quick and easy, and removes the messy step of flouring the pan.

    Keyword breakfast cake, brown sugar, brunch cake, cinnamon cake batter, cinnamon roll bundt cake, cinnamon swirl bundt cake, cream cheese frosting, mini bundt cakes

    You may also enjoy: LEGGI TUTTO

  • in Recipes

    Banana Bliss: 10 Recipes for National Banana Day

    April 17 is National Banana Day, so that means it’s time to break out our favorite ways to bake with bananas. From classics like Banana Cake to new creations like Black Cocoa Banana Bread, we’re sharing ten recipes that your friends and family will go bananas over!

    This Sheet Pan Banana Split is a make-ahead dessert that is the ultimate party trick. With all the components of a banana split—jammy strawberry preserves, fresh bananas, rich ganache, and a buttery Waffle Cone Crust—packed into ready-made servings, you’ll be the magician of the kitchen with one swing of the freezer door.

    Oats in cake? Prepare to have your mind blown. Quick-cooking oats bring a revolutionary delicate crumb to this banana-and blueberry-packed layer cake. For a bright, tangy finish, we blanketed our cake with a smooth Buttermilk Frosting.

    A bite of these Mini Tropical Banana Bread loaves takes you on an island flavor getaway. Sweet pineapple, chewy coconut, and a tangy burst of Citrus Glaze combine for a sunny take on classic banana bread. 

    If there were ever a match made in heaven, it would be banana and peanut butter. Defatted peanut butter powder plays a transformative role in these tender Banana-Peanut Butter Biscuits, providing structure and all the nutty flavor you love without adding any additional oil to weigh down the biscuits.

    Ready for a bolder, more sophisticated take on the simple loaf? Time to bring out the Bundt pan. We roast the bananas and use tangy buttermilk to create an extra-smooth batter and tender crumb that translate beautifully to cake form. Buttery spiced rum paired with the gooey Roasted Bananas equals pure indulgence.

    Elegant but packing the homey, nostalgic flavor of peanut butter and banana, this braided bread is the perfect way to enjoy something classic in a gorgeous new package.

    The iconic flavors of banana and chocolate meet in our whimsical naked cake. Mashed banana adds a soft tenderness to the crumb of our buttermilk cake base while piped dollops of Chocolate Buttercream impart a boost of cocoa richness.

    Unlike regular cocoa, black cocoa is void of any acidity, so it’s able to deliver a deep cocoa punch without overpowering the banana flavor. This indulgent black cocoa banana bread is brimming with chocolate chips and smooth chunks of mashed banana.  LEGGI TUTTO