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Panna cotta is such an easy and elegant make-ahead dessert for any special occasion, from Christmas dinner to the Fourth of July! Serve with a quick fruit sauce and summer berries. Continue reading “Easy Panna Cotta” » LEGGI TUTTO
Toasted sesame seeds and ancho chile powder give this classic holiday candy a new twist. Tradition dictates that I make some kind of peanut butter and chocolate confection each year for Christmas. Sometimes it's Easy Chocolate Peanut Butter Swirl Fudge, other times it's Buckeyes. This year I came across a new recipe that intrigued me with its simple ingredients and complex flavors. It incorporates benne seeds – a southern strain of sesame seeds – and ancho chile powder into a well-known classic candy.The benne seed is an heirloom variety derived from the same plant as modern-day sesame seeds. They are scarce, but can be procured at specialty markets. Since sesame seeds are their relative and more widely available (although flavor-wise, benne is more nuanced) I decided to use them in this recipe. It gave this candy a whole new personality!Continued, click to read more… LEGGI TUTTO
Take your cookie plate to a new level with these buttery, crisp, and utterly delicious classic shortbread cookies! Easy to share, but we won’t blame you for keeping them all to yourself.
Shortbread is a celebration of simplicity—a combination of butter, sugar, and flour that adds up to so much more.
Shortbread was one of the first baking projects I ever tackled—at a friend’s house in 4th grade under the intense supervision of her mother. I don’t remember much about the cookies but I do remember thinking they were pretty basic. I mean where were the chocolate chips?
Video! How to Make Shortbread Cookies
What is Shortbread?
The “short” part of shortbread refers to the lack of gluten development in this cookie. Liquid activates gluten, but because there’s no liquid in the recipe (and a lot of fat), the gluten doesn’t have a chance to develop into long strands of protein that, in turn, give other baked goods their chewy texture.
Since the gluten is kept “short,” we get a tender, crumbly cookie that melts in the mouth.
The Best Butter for Shortbread
A note on butter—you can make delicious shortbread using whatever butter you normally buy, but if you enjoy the flavor of butter, I would suggest using a premium European-style butter. My personal favorite is Kerrygold.
European butters tend to be denser (aka more fat, less water) than the usual supermarket butter, and make a richly colored and flavored shortbread. I’ve tested this recipe using both types with excellent results!
My only note for European-style butter is to either be sure to find unsalted butter or reduce the salt in the recipe if using salted butter.
Don’t Overwork the Dough!
Even though we’re using a short dough, it’s possible to overwork the dough, causing the cookies to become tough. The best way to avoid a tough cookie is to not handle the dough too much.
A food processor makes quick work of combining the ingredients and prevents me from overworking the dough.
When I make cutout cookies, I try to cut as many cookies as I can the first time, so I only regather the scraps and reroll the dough once.
Swaps & Substitutions for Shortbread
Shortbread’s simplicity lends it to endless adaptations:
You can pretty much shape it any way. Roll it into a log and slice, roll out and either cut into a grid or stamp out with cookie cutters, press it into a round cake pan and score into wedges before baking, or if you’re fancy and have cookie molds you can press the dough into those for an intricate design.
You can also flavor shortbread with all sorts of ingredients, from tea leaves, matcha, dried fruit powders, nuts, and chocolate.
I personally love a nutty shortbread—walnut is my favorite! I love the slight bitterness of the walnuts with the sweet, buttery shortbread. Whenever I add nuts or even chocolate, I grind (or grate) it fairly small. In the case of a nutty shortbread, I aim for the flavor to be a part of the dough, as opposed to a mix-in. I also find large chunks disrupt the shape of cut-outs.
How to Store Shortbread Cookies
Shortbread is a great cookie-jar cookie, in that it keeps well at room temperature for several days. I live in the desert, so I keep them in a container to prevent them from drying out—however, when I lived in Michigan and Oregon, the humidity was the enemy. There, I found that storing cookies in a lidded container with a silica gel packet (I just save these from other food packages) keeps the humidity at bay.
These cookies also freeze well, and I freeze them in a freezer bag that I have pressed as much air out of as possible. They will keep for a month or more, but honestly, we never have them around that long.
Love a Good Cookie? Give These A try!
Updated December 22, 2020 : We added a video to help you make the best shortbread cookies ever! No changes to the original recipe. Enjoy! LEGGI TUTTO
Make spirits bright with a slice of eggnog pie! A layer of rich chocolate covers the pecan cookie crust for a delicious twist on this quintessential holiday flavor.
Eggnog is a mainstay of the season and I miss it when the holidays are over. Come January, it slowly disappears from the dairy case, not to return until Santa does next year. We’ve been relishing this treat nightly with gingersnaps around a cozy fire. It’s like our own tiny celebration of the season.
This pie offers a different way to celebrate with eggnog – a sliceable version wrapped in a pecan cookie crust. It’s rich with a bottom stripe of chocolate and lots of whipped cream on top.
Nearly a whole package of Keebler Pecan Sandies and a little melted butter make the crust for this pie. It’s a simple foundation that gets a quick bake. Chocolate chips are scattered across the bottom of the hot crust and melt quickly for the ‘black bottom’.
This recipe doesn’t use commercial eggnog as an ingredient, it’s a scratch-made affair that deserves plenty of whipped cream and freshly grated nutmeg on top, just like any good glass of eggnog should be enjoyed.
A hefty dose of bourbon in this pie keeps with tradition, but if you’re serving this to kiddos or have other considerations, replace the bourbon with an equal amount of whole milk.
[click to print]
Black Bottom Eggnog Pie
Yields one 9-inch pie2 cups (200 grams) ground pecan shortbread cookie crumbs
1/4 cup (57 grams) unsalted butter, melted
1/2 cup (85 grams) semi-sweet chocolate morsels
2 1/4 cups (532 ml) heavy whipping cream
1/3 cup (65 grams) granulated sugar
1/2 cup (120 ml) bourbon
1/2 teaspoon freshly grated nutmeg
1 envelope unflavored gelatin
1/4 cup (60 ml) cold water
6 egg yolks, lightly beaten
1 tablespoon unsalted butter
3/4 cup heavy whipping cream, whipped to stiff peaks
3 whole pecan shortbread cookies
More freshly ground nutmeg for garnishPreheat oven to 350°F.
Stir together cookie crumbs and melted butter in a mixing bowl; press firmly into the bottom of a 9″ deep-dish pie plate. Bake for 8 minutes. Remove crust from the oven and immediately sprinkle chocolate morsels onto warm crust. Let stand 5 minutes or until morsels melt; carefully spread melted chocolate over the bottom of the crust with a spatula. Set aside to cool completely.In a saucepan over medium heat, stir together whipping cream, sugar, bourbon and 1/2 teaspoon nutmeg. Stirring constantly, heat the mixture until it steams but do not boil.Sprinkle gelatin over cold water in a small bowl and let stand 1 minute.Whisk egg yolks lightly to break them up in a separate medium bowl. Gradually whisk 1/4 of the warm cream mixture into the bowl of egg yolks. Add the yolk mixture to remaining warm cream mixture in the pan, whisking constantly. Stir in the bloomed gelatin. Cook at a simmer 3 to 5 minutes, whisking constantly, until the gelatin is melted and the custard reaches 160°F on an instant read thermometer.Remove from heat, and stir in 1 tablespoon of butter until it melts. Cool custard filling to room temperature, about 25 minutes. Pour the filling into the crust. Chill pie in the refrigerator at least 4 hours or until firm.Transfer whipped cream to a piping bag fitted with an open star tip and pipe a thick rope of whipped cream around the outside edge of the pie. Crumble the 3 whole pecan shortbread cookies and sprinkle on top of the pie; sprinkle on ground nutmeg for garnish.Use a sharp knife and gentle pressure to slice pie, as the chocolate layer in the crust will harden as the pie chills in the refrigerator. This pie can be stored in the refrigerator up to one week.Note: 1/2 cup whole milk can be swapped in for the bourbon in this recipe.
link Black Bottom Eggnog Pie By Heather Baird Published: Tuesday, December 22, 2020Tuesday, December 22, 2020Black Bottom Eggnog Pie Recipe LEGGI TUTTO
These classic stuffed mushrooms are loaded with shallots, garlic, walnuts, breadcrumbs, and chopped mushroom stems. Sprinkle with Parmesan, pop them in the oven, and you’ve got a great appetizer for the holidays.
Photography Credit: Sally Vargas
A good stuffed mushroom recipe should be in every home cook’s collection. They’re easy to make, they’re great for parties, and the variations are endless!
Video! How to Make Stuffed Mushrooms
The Best Mushrooms for Stuffing
Simple regular button mushrooms or the brown creminis are perfect for stuffing. Look for mushrooms with dry caps and gills (the feathery part underneath). Avoid mushrooms that seem slimy or have sunken brown spots.
To prep for stuffing, scrub the mushrooms well, then just snap out the stems. They’ll come out easily; no need to use a knife.
Ingredients for stuffed mushrooms
This stuffed mushroom recipe is a classic. It is what you usually think of when you think of stuffed mushrooms—walnuts, herbs, garlic, chopped mushroom stems, breadcrumbs, and grated Parmesan.
There is a reason everyone loves this combination. These stuffed mushrooms are hard to stop eating!
The Best Way to Make Stuffed Mushrooms
To make these stuffed mushrooms, first separate the stems from the mushroom caps, and chop them. Cook the chopped mushroom stems in butter with some shallots, garlic, and walnuts. Process with herbs and breadcrumbs and stuff the mushroom caps with that mixture.
Sprinkle with Parmesan and bake until the cheese starts to brown and the mushroom caps release some of their water.
Make Ahead Tips for Stuffed Mushrooms
You can prepare the filling and stuff the mushrooms (without baking them) for up to 24 hours ahead. Just cover and refrigerate them, and then cook them right before serving. Once cooked, stuffed mushrooms do not hold up well for long periods.
Suggestions and Substitutions for Stuffed Mushrooms
Looking for more stuffed mushroom ideas? We’ve received many suggestions for variations on this recipe from readers over the years. Here are a few favorites:
Sausage, cream cheese, chopped stems, Parmesan and garlic powder
Duck or goose pâté (fois gras) topped with a small piece of bacon
Cream cheese, spinach, and bacon
Creamy chicken and white wine with a touch of garlic and tarragon
Crab meat, cream cheese, and shredded Parmesan
Onion, green pepper, pepperoni, garlic, the mushroom stems, parsley, oregano, a few Ritz Crackers
Do you have a favorite stuffed mushroom recipe? If so, please tell us about it in the comments.
More Ways to Love Mushrooms
Updated December 21, 2020 : We added a new video to help you make the best stuffed mushrooms ever. Enjoy!
Classic Stuffed Mushrooms Recipe
The recipe can easily be scaled up—doubled or tripled.
You can use either cremini or regular button mushrooms. Scrub the mushrooms well first, then just snap out the stems. They’ll come out easily, no need to use a knife.
For parties, make the stuffing and have the mushrooms cleaned and stems removed ahead of time. But don’t cook them until you want to serve: Once cooked, stuffed mushrooms do not hold up well for long periods. Bake some, serve and repeat.
Ingredients
18 to 24 button or cremini mushrooms, scrubbed clean, stems separated from the caps, stems finely chopped
1 tablespoon butter
2 small shallots, minced, about 2 tablespoons
1 large garlic clove, minced
2 tablespoons chopped walnuts
Salt
2 tablespoons chopped parsley
1 teaspoon Herbes de Provence or dried thyme
2 tablespoons breadcrumbs
2 tablespoons sherry or chicken stock
2 tablespoons extra virgin olive oil
2 tablespoons grated Parmesan cheese
Method
1 Preheat oven to 375°F (190°C).
2 Make filling: Heat 1 tablespoon butter in a small frying pan over medium-high heat. Sauté the chopped mushroom stems and the shallots for 4 to 5 minutes, stirring often. Add the garlic and walnuts and sprinkle with salt. Stir well and sauté 2 more minutes.
Turn off the heat and add the parsley, herbes de Provence and breadcrumbs. Pour the sherry into a food processor, then the rest of the stuffing. Pulse several times to get a fine mixture, almost a paste.
3 Stuff mushroom caps: Toss the mushroom caps with olive oil. Fill each mushroom with the stuffing, and place on a baking sheet. Sprinkle grated parmesan cheese over each mushroom.
4 Bake: Bake for 10 to 20 minutes at 375°F (190°C), or until the cheese browns a little and a little water starts to pool at the base of each mushroom. Allow to cool for 5 minutes or so before serving.
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Elise Bauer
Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family’s recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.
More from Elise LEGGI TUTTO
The holidays are here, and we’re keeping things classic and delicious with easy recipes that will make the holidays feel special for you and yours. Continue reading “5 Unforgettable Snack Recipes To Enjoy This Holiday” » LEGGI TUTTO
Wow your taste buds with this festive focaccia appetizer topped with sweet caramelized onions, tart cranberries, and creamy brie. It will become your new favorite holiday starter! Continue reading “Focaccia with Caramelized Onions, Cranberries, and Brie” » LEGGI TUTTO
This dish is ready when you are! Layers of potatoes, cheese, eggs, and bacon make this a hearty breakfast. Prepare ahead and refrigerate it overnight for a fuss-free Christmas morning.
Today I’m posting something savory to balance out all the sweet things I’ve been making. I’m a huge fan of breakfast casseroles (see this fave) and I’m always on the lookout for a worthwhile recipe that will make Christmas or New Year’s morning easy.
This cheesy omelet bake scored high marks during recipe testing and ended up being lunch for about 3 days in a row. So, if you’re a breakfast every hour person like I am, you’ll probably love this for any meal. And what’s not to love about bacon, eggs, and cheese that sits atop a layer of hash browns? It’s all good.
I decided to create a breakfast buffet for this post, because these Panettone Muffins are not to be missed! I’ve made them a few holidays in a row, and they are always a crowd-pleaser.
And for something special to sip, I mixed up a batch of Sparkling Pomegranate Punch. Here it’s made just the same as the recipe I’ve linked, except this time I topped it with some pineapple sherbet. Turns out, this was a really good idea.
The omelet bake is already pretty easy to put together, but I have a shortcut to recommend anyway. Pre-cooked bacon will remove the step of cooking raw bacon and it crisps up wonderfully as it bakes on top of this casserole. It requires nothing more than a quick chop.
This will serve 6-8 hungry people, or if your Christmas morning is more intimate, then leftovers keep well and reheat easily in the microwave. It’s great for lunch with an arugula salad on the side, or even a little cup of mandarin orange segments, which I serve with breakfast often.
[click to print]
Triple Cheese Omelet Bake
Yields about 8 servings2 tablespoons butter
1/2 cup (75 grams) chopped onion
1/4 cup (40 grams) chopped green bell pepper
26 oz. (1 large bag) frozen shredded hash brown potatoes, thawed
2 cups (226 grams) shredded Swiss cheese
12 slices of bacon, cooked
8 oz. (1 package) cream cheese, softened
6 large eggs
1/2 cup (120 ml) milk
1/2 cup (56 grams) freshly grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon pepper
1/3 cup chopped scallions, optionalPreheat oven to 350°F. Evenly spray the inside of a 3 quart baking dish with cooking spray and set aside.Melt the 2 tablespoons of butter in a saucepan over medium heat. Cook chopped onion and green pepper in the butter, stirring constantly until tender and the onions turn translucent. Set aside.Evenly spread the hash browns in the bottom of the prepared baking dish, and sprinkle with Swiss cheese. Chop the cooked bacon and sprinkle half of it over the cheese, and top with the cooked vegetable mixture.In the bowl of an electric mixer, beat cream cheese on medium speed until softened. Add eggs and milk; beat until smooth. Scrape down sides and bottom of mixing bowl to make sure ingredients are thoroughly blended. Add parmesan cheese, salt and pepper; beat until just blended. Pour the egg mixture over ingredients in the dish and sprinkle with remaining half of the bacon.Bake uncovered for 35 minutes, or until set and lightly browned. Let cool 5 minutes and top with chopped scallions, if using. Serve immediately.Make ahead: This dish can be assembled, covered, and chilled overnight in the refrigerator. Bring to room temperature before baking, or add 10 minutes to the bake time if the dish is still chilled.
link Triple Cheese Omelet Bake for Christmas Breakfast By Heather Baird Published: Monday, December 21, 2020Monday, December 21, 2020Triple Cheese Omelet Bake Recipe LEGGI TUTTO
