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      Peach Ring Cake

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      This Peach Ring Cake is bursting with tangy-sweet peach candy flavor. Filled with fluffy peach marshmallow mousse and coated with crunchy sanding sugar, the inspiration is unmistakable!

      I’m so happy to finally share this cake! The idea for it has been rolling around in my noggin for more than six months, and a couple of weeks ago I finally worked out the details. If you’ve been reading this blog for very long, then you know I’m a kid at heart, and I love a candy-inspired cake. This one is quite good and fun to make!

      The first thing you’ll need before you get started is a bottle of LorAnn Peach Flavor Oil. This whole cake is built around the flavor in that bottle. I had purchased it as an alternative to peach schnapps to boost the flavor in my peach desserts. But when I opened the bottle and took a whiff it was pure nostalgia. It is truly peach ring candy in a bottle.

      Reverse Creaming
      Begin this cake with three 8″ white cake layers. This happens to be my favorite white cake recipe made with the ‘paste’ or ‘reverse creaming’ method. Unfamiliar? That just means instead of creaming butter and sugar together, you’ll beat butter into the flour until its crumbly/sandy-looking. The butter-coated flour slows the formation of gluten and results in a slightly more sturdy cake that still has a soft texture.
      This method sounds totally contradictory to most cake recipes, but these layers come out perfect every time. It also uses a lot of egg whites, but there’s no whipping or folding them into the batter. The egg whites go in without any extra prep. I may have to dedicate and entire blog post to just these white cake layers.
      The filling is a simple marshmallow mousse made with few ingredients that includes a bag of mini marshmallows. This element is inspired by the yellow marshmallow side of the peach ring candies. This mousse molds well in 8″ cake pans in the freezer so you can pop them on top of the cake layers without much effort.

      Coat this cake with peach flavored orange and yellow buttercream. You’ll need to chill the frosted cake in the fridge until firm, and then spray it with a 50/50 mixture of water and light corn syrup. If you’ve never tried this technique for coating a cake with sanding sugar, then I think you should! It’s so easy and FUN. You will need a kitchen-dedicated spray bottle, so pick one up the next time you’re at the dollar store. (Or order one right here.)

      Sparkle and Crunch.
      Gorgeous sanding sugars in peach ring candy colors really drives home the inspiration for this cake. It provides a nice crunch, too. Arrange lines of sanding sugar on a large baking sheet. After the cake is sprayed with the corn syrup mixture…

      …roll it in the sugar. The effect is pretty neat! Definitely check out the video I made of this cake’s construction just before the recipe card. It’s definitely not a hard technique to master. Just make sure your cake is well set and very cold so it won’t melt with the body temperature of your hands.

      Finish it up.
      After frosting the cake you’ll have enough left over to create some tall two-tone buttercream swirls.

      Place a peach ring candy between each frosting swirl to complete the cake. Tah-daaa! Totally cute.

      I just adore all that sparkle! And the marshmallow mousse is so light and bouncy. Honestly, the colors are giving me some fall vibes. Which makes me think this could be a really fun Halloween party cake.

      This cake slices like a dream, which is a result of the cake’s tight-yet-light texture. The marshmallow mousse is a fun surprise inside with loads of peach candy flavor. This would be such a great birthday cake for the peach ring candy-lover in your life.
      Again, the star of the show is the peach candy flavor you’ll find in a bottle of LorAnn peach candy oil, found right here.

      Peach Ring Cake

      Heather Baird

      This candy-inspired cake has all the flavor of nostalgic peach ring candy. You’ll need a bottle of LorAnn peach flavoring oil to get started (see blog post for source). White cake layers are made using the reverse creaming method, which results in a tight crumb with soft texture.The marshmallow mousse filling will need to set for at least 1 hour in the refrigerator, so plan ahead.

      #wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 1 hrCook Time 25 mins1 hour chill time 1 hrTotal Time 2 hrs 25 mins

      Course DessertCuisine American

      Servings 12

      Equipment8 inch round cake pans (3)Small kitchen-dedicated spray bottle
      Ingredients US CustomaryMetric White cake layers3 1/2 cups cake flour sifted2 1/3 cups granulated sugar4 teaspoons baking powder1 teaspoon fine grain sea salt3/4 cup unsalted butter softened1 1/2 cups whole milk at room temperature2 teaspoons vanilla extract7 lightly beaten egg whites at room temperatureMarshmallow mousse2 cups heavy whipping cream10 oz. bag mini marshmallows1 tablespoon LorAnn peach candy flavoring oil1 1/2 tablespoons grenadine or maraschino cherry juice from a jar of maraschino cherriesYellow food colorButtercream and decors2 cups unsalted butter at room temperature8 cups confectioners’ sugarMilk or cream to thin as needed2 tablespoons LorAnn peach candy flavoring oilOrange gel food colorYellow gel food color2 tablespoons light corn syrup2 tablespoons water1/3 cup red sanding sugar1/2 cup orange sanding sugar1/2 cup yellow sanding sugar8 gummy peach ring candies
      Instructions White cake layersPreheat the oven to 350°F. Grease and flour three 8-inch round cake pans.Whisk together the flour, sugar, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Turn the mixer on low speed and add the softened butter one cube at a time.After all of the butter has been added, let the mixer run on low speed until the flour mixture resembles fine cornmeal, about 5-7 minutes. With the mixer still running, add half of the milk and the vanilla extract. Increase speed to medium; mixture will be thick.Add the remaining milk and egg whites. Beat until just combined on medium speed. Stop the mixer and scrape down the edges of the bowl. Fold batter with a rubber spatula until the mixture is consistent with no streaks or pockets of flour remaining. Divide batter between prepared pans. Bake for 22-27 minutes, or until a toothpick tester comes out clean.Let cool in the pans for 5 minutes before turning onto a wire rack to cool completely. Level the cakes evenly using a cake leveler or large serrated knife.Marshmallow mousseLine two 8-inch round cake pans with plastic wrap so that it overhangs all sides of the pans.In the bowl of an electric mixer, whip the cream until stiff peaks form.Microwave the marshmallows in a large heatproof bowl for 45 seconds, or until they have puffed up considerably. Remove from the microwave and stir until the marshmallows have melted and completely lost their original shape. This will be very sticky and gooey – keep stirring. Stir the peach flavoring oil into the marshmallow, followed by the grenadine and the yellow food color. Fold the whipped cream into the marshmallow mixture.Divide the mixture between the two prepared pans and chill until firm, about 2 hours in the refrigerator, or 1 hour in the freezer. Keep layers chilled until you’re ready to assemble the cake.ButtercreamIn the bowl of an electric mixer, beat the butter and sugar together on low speed until just combined. Increase speed; add milk or cream a little at a time until the mixture comes to spreading consistency. Whip on high speed 2 minutes. Beat in the peach flavoring oil. Divide the buttercream into two bowls and tint one bright orange; tint the other bright yellow. Cover each bowl with a damp paper towel to prevent it from drying out.Assemble the cakePlace a dot of frosting in the center of a cake board or serving plate. Add a white cake layer. Lightly frost the layer with a thin coat of yellow buttercream.Remove the marshmallow mousse from the refrigerator and pull it out by the overhanging plastic wrap. Turn it onto the frosted cake layer and pull away the plastic. Top with a second white cake layer and repeat the process with the second mousse layer. Finish with the last white cake layer on top.Crumb coat the entire cake with a thin coat of orange buttercream on the bottom 1/2 of the cake, and a thin coat of yellow buttercream on the top 1/2 of the cake. Chill 15 minutes. Frost the cake with a final layer of buttercream, corresponding the colors with the crumb coat. Chill the cake until very firm, about 30 minutes.Meanwhile, place a large sheet of plastic wrap on a work surface. Place the remaining orange and yellow buttercreams side-by-side in a 6-inch line in the center of the plastic. Roll the frosting into the plastic jelly roll style and snip one end. Load the frosting into a piping bag fitted with a large closed star tip. Set aside.Place a 1 1/2-2-inch line of the red sanding sugar on a large baking sheet. Place a thicker line of orange sanding sugar touching the red sanding sugar. Place a thick layer of yellow sanding sugar touching the orange sanding sugar. Make sure all the sugars combined are tall enough to coat the height of the frosted cake.Place the corn syrup and water in a small kitchen-dedicated spray bottle and shake to mix thoroughly.Remove the cake from the refrigerator. Spray a light coating of the corn syrup mixture all over the sides of the cake. Let stand 1 minute. Pick the cake up and place it on its side in the sanding sugar. With a hand on the bottom cake drum, an a hand on the top center of the frosted cake, roll the cake into the sugar. Pick it up and move it backward onto the sugar, then roll forward to completely coat the cake. Stand the cake upright and smooth the top of the cake if you’ve made any impressions with your hand.Use the loaded piping bag of two-tone frosting to pipe 8 swirls on top of the cake. Place a peach candy ring between each swirl.Keep cake refrigerated. Serve slices at room temperature.

      Keyword marshmallow mousse, peach candy flavoring oil, peach ring candies, white cake layers

      You may also enjoy: LEGGI TUTTO

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      Everything Bagel Potato Buns

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       Yeah, we said it. Pillowy-soft and crowned with the sensational everything bagel seasoning, these Everything Bagel Potato Buns are the perfect bookends to hamburgers, sandwiches, or any other savory concoction you can imagine. Mashed potatoes and Platinum® Yeast from Red Star® are the two miracle ingredients in these buns. The starchy addition creates a chewy, […] LEGGI TUTTO

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      Sweet Custard Wool Bread

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      To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again. LEGGI TUTTO

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      Fried Peach Shortcake

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      Fried Peach Shortcake tastes just as good as it sounds! Fresh summer peaches are sliced and skillet-fried in butter and spices, then sandwiched between tender wedges of shortcake.

      Summer is slipping by too quickly! And it’s been too long since I last posted here. Fall projects are ramping up and have taken priority. But the good news is that I’ll have all kinds of delicious things to share with you this autumn. Although I look forward to all things fall baking, I’m still enjoying all the things summer gives us. A good peach crop is one of the best things about summer, if you ask me. This shortcake is a wonderful and simple way to use them. (Here’s another favorite.)
      Nearly everybody knows about fried apples – but fried peaches? They are totally a thing! And, they might be even better than their well-known counterpart.

      If you find yourself at the grocery store examining fresh peaches for this recipe, look for freestone peaches. The name says it all – the pits are easy to remove from the fruit.

      This recipe takes about 6 cups of sliced peaches. I’d estimate this at about 8 medium-sized peaches. You could also use frozen peaches (thawed) if you have them on hand. However you slice them, have them prepped ahead of time and tossed with a tablespoon of lemon juice to prevent browning.

      For the cake, whisk together the few dry ingredients called for, and then add heavy cream. Heavy cream has everything needed to bring this dough together. Namely, fat and flavor. Mix until you have a sticky dough.

      Press the dough into an 8×8-inch pan. Wet your hands first, and the dough won’t stick to them. While the shortcake bakes, fry the peaches.

      You’ll simply put all of the ingredients in the pan at once, stir, and then cook until the peaches are fork tender.

      Mmmm. These are pretty darn perfect warm from the stove top. The fried peaches alone are a fine dessert. If you have a tablespoon of bourbon on hand, it wouldn’t hurt anything to add it right after you pull them off the heat.

      Slice the cake into portions in the pan, or you could turn it out on a wire rack like I did. I always seem to ruin the first piece of cake getting it out of the pan, so this was better for me.

      Cut twice in each direction with light sawing motions with a serrated knife for 9 servings.

      To finish, split each cake and fill with fried peaches. Then spoon over more fried peaches. Shortcake wouldn’t be complete without a creamy element, so top each warm serving with a big scoop of vanilla ice cream, or a mountain of freshly whipped cream.
      I hope everyone has had a happy and safe summer so far! Let’s enjoy every last little bit of it.

      Fried Peach Shortcake

      Heather Baird

      Fresh peaches are sliced and tossed with spices, brown sugar, and fried with butter in a skillet. Lightly sweet shortcake is the perfect foil for the sweet peach mixture, and it should all be served warm with a scoop of ice cream (or whipped cream) on top.Use ripe but firm peaches for this recipe. If the peaches are too soft they will cook down to a mushy consistency.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }5 from 1 vote

      Prep Time 10 minsCook Time 26 minsTotal Time 36 mins

      Course DessertCuisine American, Southern United States

      Servings 9

      Equipment8×8 inch square pan
      Ingredients US CustomaryMetric Shortcake2 cups all-purpose flour2 teaspoons baking powder1/4 teaspoon baking soda2 tablespoons sugar1/2 teaspoon fine grain sea salt1 1/2 cups heavy creamFried peaches6 cups fresh peaches sliced 1/2 inch thick (about 8 medium)1 tablespoon lemon juice1 teaspoon ground cinnamon plus more for garnish1/4 teaspoon freshly grated nutmeg1/4 teaspoon fine grain sea salt1/2 cup light brown sugar tightly packed1/4 cup unsalted butterVanilla ice cream for serving
      Instructions ShortcakePreheat the oven to 400°F. Coat an 8×8 square baking pan with flour-based baking spray (or grease and flour pan).In a large bowl, whisk together the flour, baking powder, baking soda, sugar and salt. Add the heavy cream. Stir until thick, slightly sticky dough is formed.Spread the mixture into the bottom of the prepared pan. Tamp the sticky dough down using wet hands (so the dough won’t stick to them) or using a rubber spatula coated with nonstick cooking spray. Bake for 18-20 minutes, or until puffed and golden, or when a toothpick tester inserted near the center comes out clean. If the cake is done and still pale on top, place it under the broiler for 2 minutes or until golden.Gently turn the cake out from the pan to a wire rack to cool. The cake will be tender, so be careful not to break it. Slice the cake into 9 portions, cutting it twice in both directions. Use a serrated knife and light sawing motions for the neatest slices.Fried peachesPlace all of the fried peach ingredients in a large saucepan. Stir together. Set over medium heat and cook until the butter melts. Increase heat to medium-high and cook until the peaches are fork tender and a syrupy sauce forms, about 6-8 minutes.AssembleSplit a shortcake piece horizontally and place on a serving plate or bowl. Add a big spoonful of fried peaches between the cakes. Top the cake with another spoonful of the warm peach mixture. Top with a big scoop of vanilla ice cream and garnish with a sprinkle of ground cinnamon, if desired. Repeat with remaining peaches and cakes.
      NotesFrozen peaches can be used for this recipe. Thaw and pour off the liquid before using.
      2 tablespoons of peach schnapps will really improve the peach flavor if using frozen peaches. Add it right after you pull the fried peaches from the heat.
      Bourbon would be a wonderful addition to this already southern dish. Like the schnapps, add it at the end of cooking the peaches.
      Heartier servings can be made by cutting the cake once in on direction, and twice in the other to yield 6 larger servings.

      Keyword brown sugar, cinnamon, fresh peaches, vanilla ice cream

      You may also enjoy: LEGGI TUTTO

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      Easy Banana Blueberry Muffins

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      Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!
      Make sure to check out my classic Blueberry Muffins recipe OR my Blueberries and Cream Muffins too!

      Crazy Moist Banana Blueberry Muffins!
      Just when you thought Blueberry Muffins couldn’t get any better, I went ahead and added in banana! Honestly it was out of pure necessity, as I had some old bananas to use up, but it turned out to be a delicious discovery! Two fruits, one muffin. Pure deliciousness. These simple homemade muffins are an absolute delight. The tangy blueberries combine with the rich banana flavor for a sweet, fruit-flavored explosion that you don’t want to miss.
      What To Expect:
      The texture: Extra moist and cake-like thanks to the combo of banana and sour creamEase of Prep: Just a bowl and a spoon, no mixer required!Bake Time: 25-ish minutes Topping: I simply sprinkled some coarse sugar on top for a little crunch, but you could make a streusel topping like on my Banana Muffins if you love crumble!

      What You’ll Need
      Before we get started, let’s go over the key ingredients. Here’s what you’ll need to make these banana blueberry muffins happen:
      Bananas: The riper the bananas are, the better. Try to use bananas with lots of brown spots on the peel if you can.Butter: Melted. Salted or unsalted butter both work, you can mix in either.Sugar: I like to use granulated sugar in this recipe.Eggs: These will be the binding agents for your muffin batter.Vanilla Extract: For extra sweet flavor.Sour Cream: This makes these muffins super moist.Baking Soda: To help your muffins rise up nice and tall.Salt: I like to use kosher salt in this muffin recipe.Flour: I generally use all purpose flour, but you could try using gluten free flour.Blueberries: Use fresh blueberries if possible.Optional: Add in coarse sugar for the tops of the muffins.
      How to Make Banana Blueberry Muffins
      What I love the most about making these banana blueberry muffins is that it takes around 40 minutes from start to finish, and then I have a bunch of make-ahead breakfasts ready to go. Muffins are always good to have on hand during the week, because you never know when you’ll need a quick, on-the-go breakfast.
      This is what you’ll need to do to mix these together:
      Preheat Oven to 350°F: Place cupcake liners in a muffin tin. Set aside.
      Mash the Bananas: In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
      Mix Muffin Ingredients Together: In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated. Then, fold in the blueberries.

      Fill the Muffin Pan: Portion out 1/4 cup batter into each muffin tin and prepare crumb topping and sprinkle on some coarse sugar for a little sweet crunch!

      Bake the Muffins: Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean. Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

      Tips for Success
      Easy, right? These muffins come together in a snap, and they’re done before you know it.
      Here are some tips that make prepping these banana blueberry muffins even easier:
      Do I Have to Use Cupcake Liners? No, I just think that cupcake liners make removing the muffins from the pan easier. You definitely don’t have to use them, though – feel free to omit them and use cooking spray instead.Can I Use Frozen Blueberries? Sure! I like to use fresh – especially in the summer when they’re in season and you can pick them yourself – but frozen will work just fine. Toss the Blueberries in Flour: If you want to prevent the blueberries from bleeding color into the batter, toss them in a tablespoon or so of flour. Don’t Over-Mix the Batter: Over-mixing the batter leads to dense and tough muffins instead of light and fluffy ones, so stir until everything is just combined. Use Room Temperature Ingredients: Letting the sour cream and eggs come to room temperature is a good idea because everything will mix together more smoothly. There will be more resistance if you use refrigerated ingredients.
      How to Store Muffins
      The best way to store these banana blueberry muffins is in an airtight container at room temperature – they’ll last for up to 3 days. They will most likely keep for a couple days longer in the fridge if you need to store them there. (The countertop is usually good for me, since muffins rarely last 3 days in this household.)
      Can I Freeze Banana Blueberry Muffins?
      Absolutely. Freeze these muffins in an airtight container for up to 30 days. Thaw them in the fridge overnight before eating again, and enjoy!

      Print

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      Easy Banana Blueberry Muffins

      Description:
      Sweet Banana Blueberry Muffins are made with ripe bananas and fresh, juicy blueberries. These homemade fruit-filled muffins are a delicious make-ahead breakfast, and they’re freezer-friendly, too!

      Ingredients:

      3 medium bananas
      1/2 cup butter, melted
      1 cup granulated sugar
      2 eggs
      2 teaspoons vanilla
      1/2 cup sour cream
      1 teaspoon baking soda
      1 teaspoon kosher salt
      1 1/2 cups all purpose flour
      1 1/4 cups blueberries
      Optional – 1/4 cup coarse sugar for tops of muffins

      Instructions

      Preheat oven to 350°F. Place cupcake liners in a muffin tin. Set aside.
      In a medium bowl mash the bananas with a fork, leaving them slightly lumpy, and set aside.
      In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.
      Fold in the blueberries.
       Top each muffin with an equal portion of the coarse sugar if desired.
      Bake for 25-30 minutes, or until the muffins are set and a toothpick inserted into the center comes out clean.
      Allow the muffins to cool in the pan for 10 minutes, and then remove and cool on a wire rack, or serve warm.

      Notes:

      Store airtight at room temperature for up to 3 days. Freeze airtight for up to 30 days.

      Keywords:: banana blueberry muffins, easy banana muffins

      Want To Save This Recipe?
      More Muffin Recipes to Try
      On the lookout for more easy muffin recipes? Check out these ones, then!

      PIN for later LEGGI TUTTO

    • in Recipes

      Danish Coffee Cake

      ha scritto per te

      Danish Coffee Cake is buttery, flaky, sweet, and best enjoyed with a cup of coffee or tea! Also known as a “Kringle,” it’s easy to make and absolutely delicious!

      This recipe is made in partnership with Imperial Sugar. Find the FULL RECIPE HERE!
      Easy Homemade Danish Coffee Cake
      Anyone else have a sweet tooth no matter what time of day it is? Dessert is great and everything, but dinnertime feels so far away when its 9am and you’re craving sugar. That’s when coffee cake, aka dessert for breakfast, comes in really handy.
      But not just any coffee cake – this Danish Coffee Cake, which is also traditionally called Kringle. It’s light and flaky, and topped with the perfect amount of sweet vanilla icing. Paired with a cup of coffee, this homemade pastry is the perfect way to kick off your day!

      What is Danish Kringle?
      Danish Kringle is a Danish pastry that is traditionally made up of multiple layers of buttery dough, and topped with icing. Some people like to put nuts and fruits inside of the layers before baking, but I prefer to top the whole thing with chopped walnuts at the end.

      Variation Ideas
      This Danish coffee cake recipe has sweet but subtle flavors. The dough becomes a buttery, pastry-like base, tasting somewhat like a homemade pie crust. It’s then topped with a filling made from butter and eggs, baked in wide strips, and drizzled with sweet vanilla icing. When you mix in the walnuts there is a delicious nutty crunch in each bite, which ties the whole thing together!
      I love the simple vanilla flavor when enjoying this pastry with a cup of coffee, but there are other flavor combinations that you could try! Here are a couple of ideas:
      Orange: You could make an orange-flavored icing with a little orange zest. The same thing could be done with lemon juice/lemon zest.Chocolate: Add chocolate chips to the pastry, or make a chocolate glaze instead of a vanilla one. Add-Ins: Throw some pecans, almonds, raisins, or other fruit into the pastry dough.
      Tips for the Best Danish Coffee Cake
      Check out the FULL RECIPE HERE, but first, here are some tips on how to make the best Danish Kringle! Here are some of my suggestions:
      Forming the Kringle: Traditional Kringle usually takes the shape of an oval, but I like to bake the dough in recatngles instead. You’re just going to cut it up anyway in the end, so why not make life a little easier?Have a Mixer Handy: To make the base layer you’re going to need to combine flour and cubed butter, which is a pain to do by hand, so I recommend having an electric mixer handy. For a Lighter Cake: If you’re looking to cut some calories off of this coffee cake, drizzle thin lines of icing back and forth over the Kringle, instead of spreading it on the whole thing.

      How Do You Serve a Kringle?
      I like to enjoy this Danish coffee cake with coffee, obviously, or a nice cup of tea. If you’ve got kiddos, I suggest serving this pastry with a big glass of milk. Kringle can be served cold, at room temperature, or warm – add a small drizzle of caramel or a little cinnamon if you want to!

      How to Store Danish Coffee Cake
      Store Kringle in an airtight container in the refrigerator for up to 3 days. Because the icing is made with dairy, you don’t want to leave it out at room temperature.
      CLICK HERE FOR THE FULL RECIPE
      More Pastry Recipes to Try
      Looking for more easy pastry recipes? Try some of these: LEGGI TUTTO

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      Deep Dish Sausage and Cheese Quiche

      ha scritto per te

      Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.

      I made this quiche last week for the first time and really enjoyed it. My work days are getting busier the closer we inch towards fall (online publishing always starts the season early!). So I’ve been looking for a make-ahead dish that is easy to grab for lunch. Quiche might just be the perfect workshop lunch. There’s plenty of things from the garden right now to add on top, such as cherry tomatoes and fresh basil. Eat a slice cold or re-heated- either way it’s a hearty and quick bite!

      Slice up some melon and berries (which are at summer peak) and you’ve got a beautiful brunch. I served this with what I call ‘Strawberry Salad’. Which is not really salad at all, but sliced fresh strawberries brushed with melted strawberry jam and sprinkled with poppyseed. It’s a great side to this quiche and really, there’s no recipe needed! I make a bunch ahead and it keeps well refrigerated.

      Start this recipe with my easy all-butter crust. However, you can absolutely start this recipe with a ready-made deep dish frozen pie crust. No judgement. My recipe is easy to make in a food processor and comes together quickly.

      To reduce mess, roll the crust between two sheets of parchment to 12-inches. Peel off the top sheet and flip the crust on the second sheet of paper onto the deep dish pan. Peel the paper away and fit it into the deep dish pan. Then, turn the excess crust under at the edges and crimp or pinch the edges. At this point, stick it in the freezer to chill while you prepare the rest of the recipe.

      Fill it up!
      Next, brown some sausage. I recommend regular breakfast sausage – not sage, not hot, not maple-flavored – just the good ol’ standard. Then, in a little of the sausage drippings, sauté onion and bell pepper. When all of this cools down a little, mix it together with shredded sharp cheddar.
      In another little bowl, you’ll combine the wet ingredients. Now. This recipe only uses three eggs which won’t seem like enough. When you pour the mixture over the sausage in the pie shell, it will disappear to the bottom. This is right. This is normal. This quiche will not have a custard-y finish. Instead, it’s a stick-to-your-ribs kind of dish that focuses more on the filling.

      This provided several lunches daily for me and the two other people who dine with me. It was nice being able to breeze in and out of the refrigerator with slices of quiche, melon wedges, and sweet strawberries on the side.

      Deep Dish Sausage and Cheese Quiche is great for summer, especially topped with sun-ripened cherry tomatoes and fresh herbs (or greens like arugula!). But I’m also eyeing it for an easy Christmas Eve breakfast. I’m always looking for a good time-saver for the holidays (here’s another good one!).
      This recipe was adapted from Carolina Cooking.

      Deep Dish Sausage & Cheese Quiche

      Heather Baird

      Brunch is served! Deep Dish Sausage and Cheese Quiche is filled with sausage crumbles and sharp cheddar, which makes a hearty bite for breakfast and beyond.A frozen, unbaked deep dish pie shell can replace the scratch-made crust. This recipe can also be varied with whatever shredded cheese you have on hand.

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

      Course BreakfastCuisine American, French

      Servings 9

      Equipment9 inch deep dish pie pan
      Ingredients US CustomaryMetric All-butter quiche crust1 1/2 cups all-purpose flour1/2 teaspoon fine grain salt1/2 cup unsalted butter cold5 tablespoons ice waterQuiche filling1 lb. ground pork breakfast sausage1/2 cup finely chopped onion1/3 cup chopped green bell pepper1 1/2 cups shredded extra-sharp cheddar1 tablespoon all-purpose flour3 eggs1 cup evaporated milk1 tablespoon chopped flat-leaf parsley1/8 teaspoon fine grain salt 2 pinches1/4 teaspoon freshly ground pepper
      Instructions CrustIn the bowl of a food processor, add the flour and fine grain salt. Pulse to combine. Cube the butter and add it on top of the flour. Pulse 2-3 times until roughly incorporated and large chunks of butter remain. Continue to pulse as you add the tablespoons of water. Pulse until the mixture forms a rough dough to one side of the bowl.Turn the dough out onto a piece of parchment paper and top with a second piece. Roll to a rough 12-inch circle. Remove the top piece of parchment paper and pick up the crust by the paper and invert onto a 9- inch deep dish pie pan. Remove the paper and press the crust into the pan. Fold under the excess dough at the edges and crimp. Transfer to the freezer while you prep the filling.QuichePreheat the oven to 350F.Brown the sausage in a large skillet over medium-high heat. Stir constantly while cooking until well done, about 8 minutes. Remove sausage to a paper towel-lined plate reserving 1 tablespoon of the drippings in the pan.Sauté the onion and bell pepper over medium-high heat until the onions are translucent and the pepper is tender. Let cool slightly. Remove the pie crust from the freezer and place on a baking sheet.In a large bowl, combine the sausage, onion and pepper, sharp cheddar, and all-purpose flour. Toss to combine. Spoon this mixture into the pie crust.In a separate bowl, whisk together the eggs, milk, parsley, salt, and pepper. Pour over the sausage mixture. The egg mixture will disappear to the bottom of the pan – this is normal.Bake for 30-35 minutes, or until golden brown and set. Cool slightly.Slices can be served warm or chilled, but I prefer this hearty sausage quiche warmed.
      NotesThe homemade crust can be replaced with a 9-inch frozen unbaked deep dish pie crust shell.
      Reheat slices in the microwave for 1:30 seconds at 100% power, or at 350 for 10 minutes in the oven.
      Top with whatever fresh thing you have on hand – cherry tomatoes, basil, arugula, watercress -anything goes!

      Keyword all butter pie crust, breakfast sausage, extra-sharp cheddar

      You may also enjoy: LEGGI TUTTO

    • in Recipes

      Browned Butter S’mores Skillet Cookie

      ha scritto per te

      This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

      What goes better together than a campfire and s’mores? A cast iron skillet and this giant Browned Butter S’mores Cookie! The cookie dough bakes crisp on the edges and remains gooey in the center. It tastes extra-toasty with the addition of nutty browned butter.

      The magic ingredient.
      Browned butter is made by cooking unsalted butter until the milk solids turn golden. This yields a deep, rich, nutty flavor in baked goods. Use a light colored pan to best gauge the color of the butter as you’re cooking it. It’s much harder to determine doneness in a dark nonstick pan.

      After the browned butter cools a little, it’s cookie time! Mix up the sugars, browned butter and eggs. You won’t even need an electric mixer for this. I used a whisk.

      Add the dry ingredients, which includes some graham cracker crumbs for authentic s’mores flavor. Stir together until thick dough forms. Swap the whisk for a rubber spatula when it gets too thick to whisk.

      Fold in some semisweet chocolate chips. At this point it looks like regular chocolate chip cookie dough, but the graham crumbs give it a different personality!

      Skillet love.
      I’m always making a case for the Lodge 10.25″ skillet. It’s just a good pan at a decent price. Nobody’s paying me to say that. You can usually find it for less than $20 everywhere (such as here and here). It’s the perfect tool to use for this skillet cookie – and any skillet cookie, really!
      Spread the marshmallow cream over half of the cookie dough in the pan. Portion the remaining dough on top of the marshmallow with a cookie scoop, or use two spoons to place the dough.

      Pat the dough down into the pan using greased hands (or damp hands, dip in water then press – no sticking!). Don’t worry about covering all of the marshmallow cream. We want some of that to be exposed because it gets brown and toasty in the oven.

      This cookie stays soft in the middle and has crisp edges. It may look slightly underdone in the center when you take it out of the oven, but the marshmallow cream keeps everything ooey-gooey. Let it cool for a few minutes because nobody wants a burn from sticky marshmallow cream.

      This treat is so perfect treat for summer. There’s no way the vanilla ice cream is optional here. It gets melty on slices of warm cookie, and creates the most wonderful creamy foil for such a rich dessert. A sprinkle of flake sea salt never hurt anything, either.
      This blog post is sponsored by Go Bold With Butter!

      Browned Butter S’mores Skillet Cookie

      Heather Baird

      This S’mores skillet cookie has extra toasty flavor thanks to a magic ingredient – browned butter. Browned butter is made by cooking unsalted butter until the milk solids turn brown. This yields a deep, rich, nutty flavor. Serve slices of this cookie warm with scoops of vanilla ice cream for the ultimate summer treat!

      .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #5A822B; }No ratings yet

      Prep Time 15 minsCook Time 30 minsTotal Time 45 mins

      Course DessertCuisine American

      Servings 10

      Equipment10.25 inch cast iron skillet
      Ingredients US CustomaryMetric 3/4 cup unsalted butter1 cup brown sugar packed1/2 cup granulated sugar2 eggs2 teaspoons vanilla extract1 1/2 cups all-purpose flour1/2 cup graham cracker crumbs1 teaspoon cornstarch1/2 teaspoon salt1 cup chocolate chips1 cup marshmallow cream3 graham cracker sheets3 oz. bar chocolateVanilla ice cream for serving
      Instructions Preheat the oven to 350° F.Melt the butter in a saucepan over medium heat. Use a light-colored metal saucepan so you can easily see the color of the butter change. Cook until the butter foams and steams. Swirl the pan occasionally as the foam subsides and watch closely as the butter turns golden brown and the milk solids drop to the bottom of the pan. Pour the browned butter and butter solids into a small bowl and let stand until cool but not solidified.Use a pastry brush to coat a 10-inch cast iron pan with a little of the browned butter. Set aside.In a large mixing bowl, combine the browned butter, sugars, eggs, and vanilla extract. Mix until well incorporated.Add the flour, graham cracker crumbs, cornstarch and salt. Mix well until thick dough forms. Stir in the chocolate chips.Press half of the cookie dough in the bottom of the prepared pan. Top with dollops of marshmallow cream. Place remaining cookie dough on top of the marshmallow cream using a spoon or an ice cream scoop. Allow some of the marshmallow cream to remain exposed. Smooth down the dough with a greased rubber spatula or by pressing it down with damp hands (dip hands in water, then press).Bake for 25-30 minutes, or until the top of the cookie is well set and golden brown. (The center of the cookie will be gooey, and the edges crisp). Immediately garnish the top of the cookie with graham crackers and squares of the bar chocolate.Let cool for 10 minutes before serving. Serve warm with vanilla ice cream.
      NotesWhile browning the butter you’ll notice that it goes through several stages of bubbling. First it gets medium-sized soapy-looking bubbles with milk solids clinging to them. Then bubbles will get smaller as the butter cooks until it almost turns into a foam. Usually, just after the foaming part the butter will begin to brown. Watch the pan carefully while swirling it so you can best see what color the butter is turning. When it’s deep golden, pour it into a bowl to cool.
      The center of this cookie stays gooey, so testing for doneness with a toothpick is out. The cookie is done when the edges are puffed and the top is golden. If you need extra insurance, stick an instant read thermometer in the center. A reading of 160F or higher is safe, as eggs are cooked at 160F. 
      If the marshmallow cream doesn’t get as brown as you’d like in the oven, stick it under the broiler for 2 minutes. Or use a chef’s torch to toast it.

      Keyword browned butter, dipped graham crackers, graham cracker crumbs, marshmallow cream, semisweet chocolate chips

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