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      September’s Most Popular Recipes

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      Did September fly by for you the way it did for me? It’s always a busy month getting back into the school routine, and this year is like no other.
      My two school-aged boys are in virtual classes, which means there has been a lot to adjust to this month. Regardless of where school is held these days, having easy meals is essential for easing into the fall season.
      And this month, you loved refreshed classic dinners, brushing up on the basics, drinking fancy cocktails and eating pie for breakfast. Well done. I couldn’t agree more! LEGGI TUTTO

    • in Recipes

      Texas Sheet Cake

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      A chocolate sheet cake the size of Texas! This thin cake is blanketed with a warm, pourable frosting and topped with pecans. It’s definitely a crowd-pleaser!

      Have you ever had Texas Sheet Cake? It’s made up of a thin layer of moist chocolate cake topped with a layer of warm, poured chocolate icing and sprinkled with pecans — an easy, unfussy cake to make for a crowd!
      Video! How to Make Texas Sheet Cake

      Where Does Texas Sheet Cake Come From?
      The origins of this cake are murky. Some sources say it may have first shown up in a Texas newspaper, which is why it’s called “Texas” sheet cake, while others claim the name comes from the fact that it’s the size of Texas.
      Regardless of its origins, this cake is truly a crowd-pleaser—I sent one version to my husband’s office and there was a legit line of people waiting to snag a slice.

      WHAT MAKES AN AUTHENTIC TEXAS SHEET CAKE?
      When researching this classic cake, three common characteristics for “authentic” Texas sheet cake turned up again and again:
      Natural unsweetened cocoa powder (such as Hershey’s)
      Buttermilk
      Pecans
      There are some versions that swap out the buttermilk for sour cream (I tried it and didn’t think it changed the final result). Instead of water, some recipes use coffee, which enhances the cocoa flavor and makes for a richer tasting cake. Feel free to use it if you have some on hand.
      Some versions also left the nuts out altogether, though I think they add a much appreciated crunch so I kept them in my version. I also tried a version topped with half toasted coconut and half mini chocolate chips; both were delicious so give them a try if you like!
      BAKE IN A SHEET PAN—OR CHANGE IT UP!
      The classic recipe is meant to be very thin and is baked in a 13×18-inch sheet pan (technically a “half-sheet” pan). This will make about 36 slices.
      This said, you can also make this cake in a 9×13-inch pan to make a thicker cake, or you can make it into 24 cupcakes. The baking time will be about 10 minutes longer for the 9×13-inch cake and slightly shorter for cupcakes; bake until a toothpick inserted in the middle comes out clean.

      BE CAREFUL NOT TO OVER-BAKE THE CAKE
      While the frosting helps keep this cake ultra-moist, make sure not to over-bake the cake. It is so thin that it can quickly dry out if left too long in the oven.
      Bake just until a toothpick inserted in the center comes out clean and the top springs back to the touch.
      HOW TO FROST A TEXAS SHEET CAKE
      The frosting should be poured onto the cake while both are warm; this way, some of it soaks into the top layer of the cake and creates a glazed top.
      However, it’s crucial that the cake not be too hot. I tried pouring the frosting right when the cake came out of the oven, and that was a mistake—the cake ended up mostly absorbing it. On my next attempt, I let the cake rest a few minutes while I prepared the icing and then poured it on.
      A couple of minutes made all the difference between the cake top looking like the cratered surface of the moon versus a nice shiny glaze.
      Also, be sure to sprinkle any toppings you want as soon as the icing is poured, as it starts to set almost immediately into a thick glaze—similar to that on a donut, with a matte finish.

      SERVING AND STORING TEXAS SHEET CAKE
      After frosting, you can serve this cake immediately, or a day or two later. To slice, serve the cake straight from the pan. Slice it with a thin, sharp knife and use a thin, flexible spatula to transfer each slice to a plate.
      Store slices of leftover cake on the counter in an airtight container with a lid or covered in plastic wrap.
      This cake also freezes well, too. Just be sure to wrap it well in plastic once the icing is completely set and dry to the touch (otherwise the plastic will stick to it). Loosen the plastic wrap and bring it to room temperature on the counter for a few hours before serving.
      MORE CROWD-PLEASING CHOCOLATE DESSERTS LEGGI TUTTO

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      Editors’ Picks: Baking Pans

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      When that first chilly gust of wind hits your neck sometime in late September and makes you reach for a sweater, do you know what time it is? “Fall,” you say. Yes, fall. But more importantly … it’s the beginning of baking season!
      While not an official day on the calendar, it might as well be. Summers have their berry pies and fresh fruit muffins, but fall is baking’s dream date. Give me your falling leaves and chilly evenings, it says, and I will give you every way to bake an apple, pear tarts and pear cakes, decadent chocolate cakes, cheesecakes, pumpkin pies and pecan pies, oatmeal muffins, and Brookies. (Because they’re wonderful year-round).
      If you want to be set to bake this season, check out our list of essential, editor-approved baking pans. This collection will enable you to bake almost anything your tastebuds desire! LEGGI TUTTO

    • in Recipes

      Banana Streusel Bread

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      Why yes, banana bread will Bundt! Thanks to Nordic Ware’s Anniversary Bundt Pan, our banana bread is an inverted Bundt beauty with plenty of crunchy cinnamon streusel topping that proves more addictive with each serving. You can find more Anniversary Bundt recipes our new September/October 2020 issue!

      Banana Streusel Bread

      3½ cups (438 grams) plus 4 tablespoons (32 grams) all-purpose flour, divided
      1½ cups (330 grams) plus 2 tablespoons (28 grams) firmly packed light brown sugar, divided
      1⅓ cups (267 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
      1¾ teaspoons (3.5 grams) ground cinnamon, divided
      4 teaspoons (20 grams) unsalted butter, cubed
      2 cups (476 grams) mashed ripe banana
      1 cup (214 grams) vegetable oil
      4 large eggs (200 grams), room temperature
      ⅔ cup (160 grams) sour cream, room temperature
      1 tablespoon (13 grams) vanilla extract*
      2 teaspoons (10 grams) baking powder
      1¼ teaspoons (6.25 grams) baking soda
      1¼ teaspoons (3.75 grams) kosher salt
      ½ teaspoon (1 gram) ground cloves
      ¼ teaspoon ground nutmeg

      Preheat oven to 350°F (180°C).
      In a medium bowl, stir together 4 tablespoons (32 grams) flour, 2 tablespoons (28 grams) brown sugar, 2 tablespoons (24 grams) granulated sugar, and ¾ teaspoon (1.5 grams) cinnamon. Add butter; using your fingers or 2 forks, work butter into flour mixture until mixture resembles coarse crumbs or slightly wet sand. Set streusel aside.
      In the bowl of a stand mixer fitted with the paddle attachment, beat banana, oil, eggs, sour cream, vanilla, remaining 1½ cups (330 grams) brown sugar, and remaining 1⅓ cups (267 grams) granulated sugar at medium-low speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
      In a medium bowl, whisk together baking powder, baking soda, salt, cloves, nutmeg, remaining 3½ cups (438 grams) flour, and remaining 1 teaspoon (2 grams) cinnamon. With mixer on low speed, gradually add flour mixture to banana mixture, beating until combined and stopping to scrape sides of bowl.
      Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour. Pour batter into prepared pan. Tap pan on counter a few times to evenly spread batter and release any air bubbles.
      Bake for 20 minutes. Sprinkle with streusel, and bake until golden brown and a wooden pick inserted near center comes out clean, 50 to 55 minutes, rotating pan halfway through baking and loosely covering with foil to prevent excess browning, if necessary. Let cool in pan on a wire rack for 20 minutes.
      Using a small offset spatula, loosen cake from center of pan. Slowly invert bread onto a wire rack placed over a rimmed baking sheet. (Some streusel will fall off.) Using a large, flat plate or a cake lifter, turn bread streusel side up, and place on wire rack; let cool completely.

      3.5.3251

       

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    • in Recipes

      Garlic-Herb Monkey Bread

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      Looking for something savory to add to your brunch spread? Or maybe a little something extra to accompany dinner? Our garlic- and herb-packed pull-apart bread is made in Nordic Ware’s Anniversary Bundt Pan, which makes it the perfect centerpiece to any table! You can find more Anniversary Bundt recipes our new September/October 2020 issue!

      Garlic-Herb Monkey Bread

      3¼ to 3½ cups (406 to 438 grams) all-purpose flour, divided
      ¼ cup (50 grams) granulated sugar
      2½ teaspoons (7.5 grams) kosher salt, divided
      1 (0.25-ounce) package (7 grams) instant yeast*
      ¼ teaspoon ground nutmeg
      1 cup (240 grams) whole milk
      ½ cup (113 grams) unsalted butter, softened
      1 large egg (50 grams)
      ½ cup (113 grams) unsalted butter, melted
      1½ tablespoons (7 grams) finely chopped fresh chives
      1½ tablespoons (6 grams) finely chopped fresh tarragon
      1½ tablespoons (6 grams) finely chopped fresh parsley
      1 teaspoon (2 grams) garlic powder
      ¼ teaspoon crushed red pepper
      Grated Parmesan cheese, for sprinkling

      In the bowl of a stand mixer fitted with the paddle attachment, combine 1¼ cups (156 grams) flour, sugar, 2¼ teaspoons (6.75 grams) salt, yeast, and nutmeg; beat at low speed until combined.
      In a medium saucepan, cook milk and softened butter over medium heat until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture; beat at medium speed for 2 minutes, stopping to scrape sides of bowl. Add egg; beat at medium-high speed for 2 minutes. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating until combined.
      Switch to the dough hook attachment. Beat at medium-low speed until a soft, somewhat tacky dough forms, 6 to 8 minutes, stopping to scrape sides of bowl and dough hook; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. (Dough should pass the windowpane test; see Note.)
      Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.
      In a small bowl, stir together melted butter, chives, tarragon, parsley, garlic powder, red pepper, and remaining ¼ teaspoon salt.
      Preheat oven to 350°F (180°C).
      Punch down dough; let stand for 5 minutes. On a clean surface, divide dough into 36 portions (about 24 grams each); gently shape each portion into a ball, pinching closed any seams if needed. (Keep dough portions covered with a sheet of plastic wrap while working.)
      Spray a 15-cup Nordic Ware Anniversary Bundt Pan with baking spray with flour.
      Dip dough balls in butter mixture, turning until well coated; arrange evenly in prepared pan, pressing dough balls gently into each other and grooves of pan. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size and dough holds an indentation when pressed, 25 to 35 minutes. Reserve remaining butter mixture.
      Bake until golden brown and an instant-read thermometer inserted near center registers at least 190°F (88°C), 25 to 30 minutes. Let cool in pan for 5 minutes; invert onto a serving plate.
      Reheat reserved butter mixture, if necessary; brush all over warm bread. Sprinkle with Parmesan; serve immediately.

      Test the dough for proper gluten development using the windowpane test. 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.

      3.5.3251 LEGGI TUTTO

    • in Recipes

      Apple Pie Bars with Crumble Topping

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      These apple pie bars have all the sweet cinnamon flavors of an apple pie in hand-held form! They’re easy to make, easy to share, and easy to transform into caramel apple pie bars should you want to make them extra special. If you need to plan ahead these bars are even freezer friendly! Let the fall baking commence!

      For me, the smell of autumn is the scent of apple pies baking and cooling in the kitchen. And though I love baking a classic apple pie, sometimes I don’t feel like going through the process of making pie crust, chilling it, and rolling it out. Apple pie bars are my easy solution!
      Apple pie bars feed a crowd! No need to worry about using a pie server and knife to cut out messy slices. The bars can be brought to a gathering or individually wrapped as gifts to lift someone’s spirits and to serve up and share with ease.
      On top of all that, the bars are easy to make.
      The dough you make for the crust doubles as the crumb topping. A little addition of optional pecans along with the rolled oats means the pie bars have texture and crunch to balance the sweet apple filling packed with all those glorious warm spices like cinnamon and nutmeg.
      Think of these bars as a great fall flavor treat that you can hold in your hand.

      WHAT APPLES ARE BEST FOR APPLE PIE BARS?
      I like to use a mix of different apples for these bars, as each apple tends to have different characteristics.
      Some are tart, some are firm, some mushy, and some softer. If you use a mix of apples (I use two or three different varieties), you get more interesting texture and apple flavor.
      I recommend using Granny Smith apples, which are almost always firm and tart in the mix. They ensure that your filling has some bite, firmness, and texture, without being completely mushy like applesauce. I also like to pick a sweeter apple.
      For sweet apple options I like:
      Braeburn
      Jonagold
      Gala
      Jazz
      Cortland
      Honeycrisp apples are super sweet and crisp.
      Pink Lady and Opal apples are nicely balanced with acidity and sweetness.
      And if you’re lucky enough to get a hold of Gravenstein or Arkansas Black apples, both heirloom apples, grab a bunch. They are some of my favorite apples and I look for them every year. Their season is fleeting but they have great intense apple flavor.
      Certain apples are better for sauces where they are prized for disintegrating easily. This means they are best to avoid for an apple bar (or pie) recipe. For this recipe, stay away from:
      Red Delicious
      Rome
      McIntosh
      For more information on the best apples for baking, check out the Guide to Apples.

      THE BEST NUTS FOR CRUMB TOPPING?
      These bars use pecans in the topping for crunch and flavor. If you aren’t a fan of pecans, you can easily swap out the same amount for another kind of nut. Any of these would work:
      Walnuts
      Pistachios
      Almonds
      If you are allergic to nuts or don’t like them in your desserts, just omit them. Instead, add an additional 1/2 cup of rolled oats in place of the nuts.
      To up the “crunch” factor, try sprinkling two tablespoons of sparkling sugar or turbinado sugar (sometimes sold under the name brand Sugar in the Raw). The larger sugar crystals will give a sweet crunch to the top of the bars.
      HOW TO DRESS UP APPLE PIE CRUMBLE BARS!
      The beauty of these apple bars is the simplicity in making them!
      Make a crumbly dough, use half for the crust, layer it with some sliced apples tossed in sugar and spices, then crumble the remaining dough over the top with some nuts. Once baked and cooled, dust it with a little powdered sugar to fancy them up a bit.
      But you can take the bars in a few different directions. Try mixing up the spices in the filling. I kept the filling of the bars straightforward with a heavy dose of cinnamon and a touch of nutmeg. But any wintery warm spice works!
      Add an additional 1/4 to 1/2 teaspoon of these spices to take it up a notch:
      Ground ginger
      Cloves
      Mace
      Allspice
      Ground cardamom
      Black pepper
      Coriander
      Chinese five-spice blend
      And, if you have a super well-stocked pantry or want to splurge on some esoteric spices, grains of paradise and long pepper both add warmth and earthy depth that folks won’t be able to place, but that blends wonderfully with apple.

      MAKE CARAMEL APPLE PIE BARS
      Skip the powdered sugar step in this recipe and drizzle the top of the apple bars with caramel. You can even get more fancy pants and, after you drizzle the bars with caramel, sprinkle them with a bit of finishing salt for salted caramel apple pie bars!
      Make it easy on yourself and use a store-bought caramel sauce or make your own homemade caramel sauce. Either way, the results are sure to be fantastic.
      HOW TO STORE, FREEZE, AND REHEAT APPLE PIE BARS
      These bars are best eaten the day they’re baked (as most desserts are), but they keep surprisingly well.
      To Store: Keep the bars layered between pieces of parchment paper in an airtight container in the fridge for up to three days. The longer they are in the fridge, the more the crust and crumb soften.
      To Freeze: Yes, you can freeze these bars! Place them on a parchment-lined baking sheet and put in the freezer until frozen solid (about two hours).
      To store the frozen apple pie bars transfer them to an airtight container or resealable freezer ziptop bag, with a piece of parchment paper between layers, for up to three months. Thaw them overnight in the fridge before serving.
      To Reheat: You can refresh the bars by placing them on a baking sheet and warming them in a toaster oven or regular oven at 350°F for 10 to 15 minutes. Be sure to dust the bars with more powdered sugar right before serving, as the powdered sugar tends to absorb into the bar as it sits.
      MORE DELICIOUS FALL BAR RECIPES

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

    • in Recipes

      12 Recipes to Prep this Weekend and Freeze

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      Now that the pantry is stocked with all the essentials, let’s move to another indispensable part of the kitchen: the freezer.
      It’s a rare occasion that weeknight cooking turns out classics such as Chicken Pot Pie or Indian Butter Chicken, but with a little extra planning the freezer can be used to store ready-to-eat meals: fried rice, meatballs or lasagna.
      When preparing freezer meals don’t forget about breakfast! For something savory try breakfast burritos. If you need something on the sweet side look to smoothie packs. They are a lifesaver for quick breakfasts or hydrating after school snacks.
      The easiest way to stock a freezer is to make a little extra on the weekend or double the recipe you’re making anyway — eat half, freeze half. I like to think of it as life skills 101 and get the kids involved. For weekend prep, set aside an afternoon and make an extra main dish, a breakfast option, pizza dough or cookies to pull out for a rainy day. Bake, cool, label and freeze. You won’t regret it!

      Products We Love

      Glasslock Oven-and-Freezer Safe Storage Containers, 18-piece set

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO

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      Peanut Butter Balls (Buckeyes)

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      Chocolate-dipped peanut butter balls or Buckeye balls are so easy to make at home with this easy Buckeye recipe. An essential for any cookie tray!

      Photography Credit: Irvin Lin

      The combination of chocolate and peanut butter is an obvious winner for anyone who has ever tasted a peanut butter cup, and peanut butter balls, or buckeye balls, are no exception.
      Named for their resemblance to the nut of the buckeye tree, these chocolate-dipped peanut butter balls are easy to make at home with very little work using the buckeye recipe that follows.
      Video! How to Make Peanut Butter Balls (Buckeyes)

      Discovering Buckeye Balls
      Even though I grew up in the Midwest, where Peanut Butter Buckeye balls are popular, I was strangely oblivious to them until I moved to California. One day, a co-worker at my day job brought a tray of Buckeyes into the office, and I quickly devoured a few too many, rendering myself relatively useless from the sugar aftershock for the rest of the afternoon.
      I remember going home and proclaiming my love for this new confection to my partner. He gave me the side eye. “How have you never heard of Buckeyes before?” was his response. Apparently, I have been missing out all my life.

      Why are they Called Buckeye Balls?
      These chocolate-coated rounds of sweetened peanut butter look nearly identical to the nut from a buckeye tree, a tree native to the midwestern United States and the state tree of Ohio. This explains why the peanut butter balls are so popular in Ohio and the surrounding states like Indiana, where my partner is from.
      The candy looks so much like the nut that, when he was a kid, my partner’s parents would always instruct him, “Now, remember, you can eat these peanut butter ball candies, but don’t eat the actual buckeye nuts on the ground!” To this day, he still remembers that warning and repeats it every time he eats one.
      Thie Buckeye recipe makes quite a few balls, so my own warning is to limit yourself to eating just a few of these Buckeye balls at a time. Otherwise, you may find yourself falling into the same sugar aftershock that I did when I initially discovered my love for these delicious little peanut butter balls!
      Tips for Making Peanut Butter Balls
      It may sound fussy, but make sure to sift the powdered sugar into the peanut butter using a strainer or you’ll wind up with clumps in your buckeyes balls.
      Also, keep in mind that you need to chill the peanut butter balls after forming them, and again after you dip them in the chocolate, so plan accordingly.

      From the editors of Simply Recipes

      The Best Peanut Butter for Buckeyes
      The best peanut butter to use here is one of the standard, mainstream brands like Jif, Skippy, or Peter Pan. These brands have the added oils you need to keep the peanut butter from separating. Go for smooth and creamy over crunchy, though using crunchy peanut butter can add some interesting texture to your peanut butter balls.
      Avoid natural peanut butters. Peanut butter balls made with natural peanut butter will end up drier and more crumbly.
      How to Store & Freeze Peanut Butter Balls
      Store buckeyes in an airtight container or ziplock back in the refrigerator. They should keep for several weeks.
      They can also be frozen for up to three months.
      More Peanut Butter Treats!

      Peanut Butter Balls (Buckeyes) Recipe

      Buckeye balls can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

      Ingredients
      1 1/2 cups (390 g) smooth peanut butter (not “natural”)
      1/2 cup (115 g / 1 stick) unsalted butter, melted
      1 teaspoon vanilla extract
      3/4 teaspoon kosher salt
      3 1/2 cups (400 g) powdered sugar
      3 cups (525 g) semi-sweet chocolate chips

      Method

      1 Make the peanut butter filling: Place the peanut butter, melted butter, vanilla and salt in a large bowl and stir until well blended. Sift 2 cups of powdered sugar into the bowl using a fine-mesh strainer and stir until the sugar is absorbed. Sift the remaining powdered sugar and mix in and a smooth stiff paste forms.

      2 Shape the filling into balls: Scoop up a small portion of dough (a small cookie scoop is great for this!). Form 1-inch balls by rolling them between your palms.
      Place on a rimmed baking pan lined with a piece of parchment paper. Repeat until all the peanut butter filling is gone.
      Skewer each ball with a toothpick; you’ll use this to dip the balls in chocolate later. It’s best to do this now because the balls might be too hard later.

      3 Chill for at least 1 hour or overnight in the refrigerator so the balls become firm enough to dip.
      4 Melt the chocolate for the coating: Once the peanut butter balls have chilled, place the chocolate chips in a microwave safe bowl and microwave in 30 second increments on high power, stirring between each cook cycle, until the chocolate has melted and is smooth.

      5 Dip the peanut butter balls in the melted chocolate: Holding the peanut butter balls by the toothpick, dip it in the melted chocolate until 3/4 of the ball is covered in chocolate. Leave the top of the ball uncovered so you can see a little of the peanut butter. Place back on the baking sheet and repeat with the remaining balls.

      6 Chill the buckeye balls: Refrigerate for at least 1 hour or overnight for the chocolate to solidify. Once the chocolate is solid, wet your finger and smooth over the hole the toothpick has formed with your finger.
      7 Store buckeyes in an airtight container in the refrigerator until ready to eat. Buckeyes can be kept in an airtight container in the fridge for several weeks, or (wrapped tightly) in the freezer for several months.

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      This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy. LEGGI TUTTO