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How to Grill Pizza

May 10, 2019 by Joss Dyckson 9 Comments

I'm going to show you how to grill pizza at home on a charcoal or gas grill and without a stone in less than 30 minutes. In addition to being a fun method, it also imbues your pizza with a smoky flavor you just don't get in a home oven. Your barbecues are about to get an upgrade!

Grilled pizza with toppings on wooden board.

A BBQ pizza brings to mind one styled after the smoky-sweet flavors of the grill, with a slathering of barbecue sauce and meat like chicken piled on top. This recipe takes it a step further and actually cooks the pizza dough with toppings on the grill.

A grilled pizza, though far from traditional (but probably not as out there as my kimchi pizza recipe and pizza bites), is almost a closer flavor experience to a pizza cooked by a real wood-burning fire or pizza oven with its light char and smokiness.

I can't even begin to describe how much I love that smoky flavor of barbecue pizza. You can also check out this tutorial for how to cook pineapple slices on the grill and serve them on the side. Give the delivery drivers the night off and get to cooking your grilled pizza.

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Ingredients

Pizza dough balls labeled on circular wooden board.

You will need either individual pizza dough balls or a 12" dough ball.

Grilled pizza ingredients prepped and labeled.

You will also need pizza sauce, cheese and toppings.

pizza sauce - I like to use either spaghetti sauce or passata but you can also use regular tomato sauce or pizza sauce. Spaghetti sauces usually have extra flavor whereas tomato sauces are more basic. You could even try a white BBQ sauce which would be great with chicken.
mozzarella cheese - Mozzarella is classic for pizza but you could also use cheddar or a mixture.
toppings - You can add your favorite toppings or use my ideas: onions, mushrooms, red bell peppers, black olives, arugula, prosciutto, corn and fresh herbs like basil and oregano.

*Check recipe card for ingredient amounts.

Preheat the Grill

After prepping the ingredients, you are going to preheat the grill to high heat.

For gas grill: Light all of the burners to preheat the grill. Then, turn off half of the burners for an indirect and direct heat source.

Charcoal grill with indirect and direct heat.

For charcoal grill: Using long tongs, move all of the charcoal to cover only ½ of the grill. Doing this will give you a direct and indirect heat source.

👩🏻‍🍳 Chef's Note: Using the direct and indirect cooking zones on the grill strategically allows you to get plenty of that smokiness without the risk of burning or overcooking, all with the added bonus of some great grill marks on the bottom of the crust.

Instructions for How to Grill Pizza

Step 1. Roll out the dough. Use a rolling pin to roll out each dough ball into an oval, dusting with flour as needed. Grease a baking sheet and add the pizza dough.

Step 2. Add pizza sauce. Spread the tomato sauce over the dough, leaving a 1" border around the outside.

Step 3. Add cheese. Add the mozzarella cheese or whatever cheese you like to use for pizza.

Raw pizza dough on baking sheet with toppings.

Step 4. Add the toppings. Let your guests or family add whatever toppings they like for each individual pizza.

Step 5. Grill the pizza on the pan. Place the pizzas on the direct heat side of the grill (in a pan) and close the grill for 4 to 5 minutes. This will make the crust easier to transfer directly onto the grill later.

Step 6. Finish grilling over indirect heat. Now that the crust has baked a bit, place the pizzas onto the indirect heat area of the BBQ grill. Cover the grill and finish cooking until done.

Chef's Note: The 🍕 grilled pizza is done when the cheese is melted and crust is fully cooked; slightly charred is perfectly fine. In fact, I love it like that! This will only take another 4 to 5 minutes so keep a close eye on it.

Slice, serve & enjoy! Try serving it with a good old beer, fog cutter, strawberry margarita or strawberry mojito mocktail. And now you know how to cook pizza on the grill. Simple, right? Delicious, definitely!

Joss' Tips

These are optional toppings. You can try my topping ideas or just use your favorite.
Adding the cheese before the toppings helps to prevent the crust from getting soggy.
A light char is great and makes it taste like it came out of a pizza oven, but careful not to overdo it.
Let the pizza rest for 2 minutes after grilling so that it's easier to slice without the cheese running all over the place, but don't go beyond that or the pizza will start to cool down too much.

How to Grill Pizza FAQs

How do you store leftover grilled pizza?

For leftovers, cover and store them in the fridge for up to 4 days.

How long does it take to grill pizza?

After the prep work it really only takes about 10 minutes on the grill and you have your self a deliciously smoky, home-cooked pizza.

How do you grill pizza without burning it?

If you use a 2-heat zone system you can grill the pizza over indirect heat which will help prevent burning. Also, keep an eye on the bottom of the pizza crust as it's cooking.

Can you grill pizza without a stone?

Yes, definitely. I use a mixed method of using a baking sheet or regular pizza pan and cooking the pizza directly on the grill grates.

Grilled pizza with toppings on circular wooden board.

More Smoky & Delicious Grilling Tutorials

If you tried this 📋 recipe tutorial for 🍕 How to Grill Pizza or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

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5 from 4 votes

How to Grill Pizza

I'm going to show you how to grill pizza at home on a charcoal or gas grill and without a stone. In addition to being a great method for cooking pizza, it also imbues your food with a smoky flavor you just don't get in a home oven. Your barbecues are about to get an upgrade!

Course Main Course

Cuisine Italian

Prep Time 15

Cook Time 10

Total Time 25

Servings individual pizzas

Calories 586kcal

Author Joss Dyckson

Equipment

Outdoor grill

Ingredients

4 individual pizza dough balls or one 12" dough ball
1 cup tomato sauce can use pizza sauce, spaghetti sauce or passata (use as needed)
3 cups mozzarella cheese grated
½ cup onion sliced
½ cup mushrooms sliced
½ cup red bell peppers sliced
¼ cup black olives sliced
½ cup arugula
6-8 slices prosciutto
fresh basil and oregano optional

US Customary - Metric

Instructions

Use a rolling pin to roll out each dough ball into an oval, dusting with flour as needed. Grease a baking sheet and place the pizza dough on top.
Spread the tomato sauce over the dough, leaving a 1" border around the outside.
Add the mozzarella cheese.
Let your guests or family add whatever toppings they like for each individual pizza. I included what I used in the ingredient list.
Heat the grill to high heat.
For gas grill: Light all of the burners to preheat the grill. Then, turn off half of the burners for an indirect and direct heat source.
For charcoal grill: Using long tongs, move all of the charcoal to cover only ½ of the grill. Doing this will give you a direct and indirect heat source.
Place the pizzas on the direct heat side of the grill (in the pan) and close the grill for 4 to 5 minutes. This will make the crust easier to transfer directly onto the grill later.
Now that the crust has baked a bit, place the pizzas onto the indirect heat area of the BBQ grill (without the pan). This would be the area where there is no flame directly below the pizza. Cover the grill and finish cooking until done, when the cheese is melted and crust is fully cooked; slightly charred is perfectly fine (this will only take another 4 to 5 minutes so keep a close eye on it).
Slice, serve & enjoy!

Notes

Storage: For leftovers, cover and store them in the fridge for up to 4 days.
Note on Toppings: These are optional toppings. You can try my topping ideas or just use your favorite. Topping amounts will vary depending on how big your pizza is and personal preference. The amounts here are just a reference.
Resting Time: Let the pizza rest for 2 minutes so that it's easier to slice without the cheese running all over the place.
Char: A light char is great and makes it taste like it came out of a pizza oven, but careful not to overdo it.
Prevent Soggy Crust: Adding the cheese before the toppings helps to prevent the crust from getting soggy.

Nutrition

Thai Tom Yum Seafood Soup

May 8, 2019 by Joss Dyckson Leave a Comment

This Tom Yum seafood soup is a delicious dish from Thailand. Rich in flavor and loaded up with delicious ingredients, it's as filling and comforting as any soup could ever hope to be.

Tom Yum Soup in porcelain bowls with mushrooms and soup spoons on the side.

It's filled with vegetables, succulent shrimp and other savory ingredients. Having the ability to cook up a pot of this spicy, savory, fragrant, and herbaceous soup whenever you want is a real treat.

Some more global soup recipes you might like are this mango soup, vegan kimchi tofu soup and peanut butter soup.

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Ingredients

chicken stock or broth - While the pre-made soup base can be found in stores, on-line and in person, there's just no comparison to something you've made yourself. Feel free to use either.
lemongrass stalks - You can find these in the Asian produce section of the grocery store or in specialty Asian stores.
tomatoes - I like to use Roma tomatoes.
fresh ginger - Ginger will give a warm, slightly spicy, and aromatic flavor that can brighten the overall taste of the soup.
Thai red chilies - Leave out if you don't like spicy food!
fish sauce - This gives amazing flavor to the soup.
shrimp - Peeled and deveined.
mushrooms - Straw mushrooms are a great Thai choice. You can also use regular button or cremini mushrooms.
lime juice - Freshly squeezed.
Garnishes - Basil leaves, cilantro leaves and soy sauce.

*Check recipe card for ingredient amounts.

Tweaks

One of the best parts about learning to make your favorite takeout dishes is that you can tweak the ingredients and seasoning little by little to get it to more closely match the flavor profile you remember from your favorite restaurant. This recipe offers a great starting point for just that with tons of ways you can mix things up going forward.

Mushrooms. You can get adventurous with the type of mushrooms you use. Instead of your classic straw mushrooms that might be hard to find, you can try shiitake, enoki or oyster mushrooms.

Add or take out certain ingredients. Omit certain herbs and spices that you don't like, such as the cilantro. Add in your favorite if you think it would go well with the recipe. Thai basil could be an option.

Make it vegetarian. You can make it vegetarian by omitting the shrimp and fish sauce. This tweak might require additional seasoning with soy sauce or salt.

How to Make Tom Yum Soup

Simmer. Place the chicken broth in a large pot over high heat and bring to a boil. Add the lemongrass, tomatoes, ginger, and red chilies. Return to a boil, reduce heat and simmer for 15 minutes.
Add the other ingredients. Add the fish sauce, sugar, shrimp, mushrooms, and lime juice and cook for another 3 minutes, or until the shrimp and mushrooms are cooked through.
Serve. To serve, pour the soup into bowls and place a couple of the shrimps on a mini skewer in each bowl. Garnish with basil and cilantro. Add soy sauce to taste.

Tom Yum Soup in a porcelain bowl with skewered shrimp.

Tips on Prepping the Lemongrass

Lemongrass is easy to prep by simply chopping off the root end and peeling off the tough outer layer. Then, you can proceed to slicing it.

Storage & Reheating

You can refrigerate this soup in an airtight container for up to 4 days. Do not leave it out at room temperature for more than 2 hours.
Reheat it on the stove to a rolling boil for food safety purposes.

Recipe FAQs

What is Tom Yum soup?

Tom Yum soup is a traditional, clear, Thai soup known for its distinct hot and sour flavors and fragrant spices and herbs. It is often enjoyed as a starter or main dish.

What is Tom Yum flavor?

It is known for its balanced, sweet, sour and spicy flavor.

What do you eat with Tom Yum soup?

It is typically part of a larger meal and can be served with jasmine rice, rice noodles, Thai-Style omelette, fresh herbs and vegetables, grilled meat skewers, spring rolls (a favorite of mine) and fish cakes. As for beverages, you can try coconut water or iced Thai tea or coffee.

Tom Yum seafood soup in bowl with shrimp.

More Comforting Soup Recipes to Try

If you tried this Thai Tom Yum Seafood Soup Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Thai Tom Yum Seafood Soup

Here's a delicious recipe for some Thai Tom Yum Seafood Soup that is simple and flavorful. It's filled with vegetables, succulent shrimp and other savory ingredients.

Course Soup

Cuisine Thai

Prep Time 10

Cook Time 18

Total Time 28

Servings

Calories 167kcal

Author Joss Dyckson

Ingredients

5 cups chicken stock or chicken broth
2 stalks lemongrass outer layer peeled off and then sliced
2 tomatoes peeled, chopped and seeded
2 tablespoons ginger grated
2 Thai red chili peppers thinly sliced
2 teaspoons fish sauce
1 teaspoon sugar
12 shrimp peeled and deveined
1 cup mushrooms quartered (straw, enoki, shiitake or oyster)
1 lime juiced

To Serve

fresh basil leaves
fresh cilantro leaves
soy sauce to taste

US Customary - Metric

Instructions

Place the chicken broth in a large pot over high heat and bring to a boil.
5 cups chicken stock
Add the lemongrass, tomatoes, ginger, and red chilies. Return to a boil, reduce heat and simmer for 15 minutes.
2 stalks lemongrass, 2 tomatoes, 2 tablespoons ginger, 2 Thai red chili peppers
Add the fish sauce, sugar, shrimp, mushrooms, and lime juice and cook for another 3 minutes, or until the shrimp and mushrooms are cooked through.
2 teaspoons fish sauce, 1 teaspoon sugar, 12 shrimp, 1 cup mushrooms, 1 lime
To serve, pour the soup into bowls and place a couple of the shrimps on a mini skewer in each bowl. Garnish with basil and cilantro. Add soy sauce to taste.

Notes

Lemongrass is easy to prep by simply chopping off the root end and peeling off the tough outer layer. Then, you can proceed to slicing it.
It is typically part of a larger meal and can be served with jasmine rice, rice noodles, Thai-Style omelette, fresh herbs and vegetables, grilled meat skewers, spring rolls (a favorite of mine) and fish cakes. As for beverages, you can try coconut water or iced Thai tea or coffee.
You can make it vegetarian by omitting the shrimp and fish sauce. This tweak might require additional seasoning with soy sauce or salt.
You can refrigerate this soup in an airtight container for up to 4 days. Do not leave it out at room temperature for more than 2 hours.
Reheat it on the stove to a rolling boil for food safety purposes.

Nutrition

How to Make Chipotle Sauce

May 6, 2019 by Joss Dyckson Leave a Comment

I am going to show you in a few simple steps--how to make your own chipotle sauce to liven up your favorite dishes. It's perfect for dipping into or adding to sandwiches, tacos and wraps. It's easy and quick to make and just bursting with incredible, smoky flavor!

Chipotle sauce in a jar on blue background, peppers in the background.

An authentic chipotle chili pepper sauce can add a nice level of heat and flavor to your favorite Mexican dish. You can slather it on any dish, really.

While you might never know the exact combination of spices that go into making your favorite family owned Mexican restaurant's version, there are a number of good options for the homemade stuff.

This spicy mayo sauce recipe, made from scratch, can help you avoid all of those mysterious ingredients that have you raising your eyebrows. Besides, I have yet to find a commercial chipotle hot sauce that can beat this homemade version!

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What is a Chipotle Anyway?

Chipotle means 'smoked chili pepper'. Chipotle peppers are simply ripened jalapeños that have gone through a smoke-drying process. Preserving chipotles through smoke-drying was adopted by many civilizations, but began with Mesoamericans.

Chipotles are considered a staple in Mexican cuisine. These peppers boast medium heat and will add a depth of smoky flavor to salsa, sauces, stews (such as my bison stew recipe), soups, meat and more.

Ingredients

This recipe makes about 2 cups of chipotle sauce.

chipotles in adobo sauce (2 to 3 chipotles + the sauce)--They come in a can in the International aisle of the grocery store. I sometimes use homemade.
mayonnaise - I use full fat.
plain Greek yogurt - You can substitute the yogurt with sour cream.
cumin powder - Cumin is a popular seasoning for tacos, burritos and other Tex-Mex food and I absolutely love it in this sauce.
fresh cilantro leaves - If you don't like cilantro, feel free to leave it out. I wouldn't want you missing out on this sauce because of the cilantro.

*Check recipe card for ingredient amounts.

Tweaks

Whether it's to complement your home cooking or spice up some less-than-authentic fast food, this chipotle mayo sauce gets you where you need to go. One of the true beauties of this recipe, though, is how easy it is to adjust to your personal tastes:

Spice level. Mild, medium, or extra hot is just a few tweaks away: If you can handle the heat, add more chipotles in adobo sauce to your liking. If it is too spicy, add some more mayo and/or yogurt.
Choice of dairy. While this recipe uses Greek yogurt, you can choose to throw in some sour cream instead; sometimes I prefer it.
Add some zip. You can add some lime juice for some zip.

Instructions

Chipotle sauce ingredients in a blender on blue background.

Step #1. Add all of the ingredients to a blender.

Chipotle sauce in a blender on blue background.

Step #2. Blend until smooth. Season with salt and pepper, to taste.

Chipotle sauce pouring into a jar on blue background.

Step #3. Transfer to a jar, squeeze bottle or airtight container. Serve and enjoy!

Ways to Use Chipotle Sauce

Chipotle sauce can be used in many ways. I'll give you just a few ideas but you can get creative with it:

Dip it. Use it as a dip for chicken fingers, fries and veggie sticks.
Drizzle it. Drizzle it over rice bowls, tacos, salads, nachos and roasted vegetables.
Spoon it. Spoon it into wraps, sandwiches, burgers, burritos (such as a kimchi burrito), fajitas and quesadillas.

You can basically use this sauce any way that you would a basic mayo.

Chipotle Sauce FAQs

What is chipotle sauce?

It's a Mexican cream-based sauce with mildly spicy chipotle peppers, which are just smoke-dried jalapeños.

What is chipotle sauce made of?

It has a creamy base of either mayo, sour cream, Greek yogurt or a combination of these. Chipotles in adobo sauce are blended with the base as well as other optional ingredients like cilantro, lime juice and spices.

What does chipotle sauce taste like?

It has a strong smoky, spicy flavor with a hint of sweetness. It is toned down a little by the creaminess of the sauce.

How do you store homemade chipotle sauce?

The sauce should be stored in an airtight container in the refrigerator for up to two weeks.

Chipotle sauce in a jar with a spoon on white wooden background. Chipotle peppers on the side.

More Homemade Sauce Recipes to Consider

If you tried this recipe tutorial for How to Make Chipotle Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Chipotle sauce pouring from blender into jar.

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5 from 1 vote

How to Make Chipotle Sauce

Course Condiment, Sauce

Cuisine Mexican

Diet Vegetarian

Prep Time 5

Total Time 5

Servings 1 ounce servings

Calories 102kcal

Author Joss Dyckson

Equipment

Blender

Ingredients

¼ cup chipotles in adobo sauce 2 to 3 chipotles + the sauce
1 cup mayonnaise
¾ cup plain Greek yogurt or sour cream
1 teaspoon cumin powder
¼ cup cilantro leaves
salt and pepper to taste

US Customary - Metric

Instructions

Add all of the ingredients to a blender.
Blend until smooth. Season with salt and pepper, to taste.
Transfer to a jar, squeeze bottle or airtight container. Serve and enjoy!

Notes

Storage. The sauce should be stored in an airtight container in the refrigerator for up to two weeks.
Yield. This recipe makes about 2 cups of chipotle sauce.
Spiciness. If you can handle the heat, add more chipotles in adobo sauce to your liking.
Where to find chipotles. They come in a can in the International aisle of the grocery store or online.
To tone it down. If it is too spicy, add some more mayo and/or yogurt.
Cilantro. If you don't like cilantro, feel free to leave it out.
Lime juice. You can add some lime juice for some zip if desired.

Nutrition

Beer Cheese Dip

May 1, 2019 by Joss Dyckson 1 Comment

One of the more unique and savory takes on the cheese sauce is beer cheese dip. A staple of the pub, beer cheese combines the sharpness of a good English cheddar with the malted taste of a dark lager to create the perfect complement to fries, tater tots, chips, big soft pretzels and more.

Beer cheese dip in a copper pot with bread sticks and a glass of beer on the side.

There are few things more delicious in this world than a freshly made creamy cheese sauce. With so many ways to dress it up and customize it - from the spicy white cheddar queso you get at Mexican restaurants to the rich melted fondue - you'd be hard to find a variation that wouldn't get gobbled up in no time.

Beer cheese dip is easily one of the most unique and bold takes on the humble cheese sauce.

The thought of pouring beer, or any alcohol, into a cheese sauce probably throws a good number of people for a loop if they've never tried it before, but it's amazing, just like in my red wine cheese dip.

This plus the fact many have never constructed a roux from butter and flour before might make this dish insurmountable, but fear not. It's actually quite easy.

It works just about anytime you're entertaining! It's perfect for game day, movie night, or even just a cozy night in with friends. And honestly? It's a great make-ahead dip too-just reheat it up when you're ready, and you're good to go.

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Ingredients

beer - Just choose a beer you like to drink or check out more on beer selection below.
Dijon mustard - I use whole grain Dijon but you can pick your favorite or whatever you have on hand.
cheddar cheese - I like to go with an orange old cheddar and pair it with a strong beer. Sharp cheddar, fontina, Gruyere, gouda...they all work. A smoked cheese would also be interesting. You'll get better results if you shred it yourself rather than buying pre-shredded cheese.
garlic powder - I love the hint of garlic flavor in a cheese dip. To experiment a little, a sprinkle of cayenne pepper or some turmeric could really switch things up in a good way.

*Check recipe card for ingredient amounts.

Chef's Note: This recipe yields about 2 cups of beer cheese dip so plan accordingly.

Beer Selection

For a deeper flavor choose a dark beer like Guinness.
Cheddar cheese specifically goes well with IPA.
Brown or amber ales offer some nuttiness and pair well with cheese.
If you're serving this dip up for Oktoberfest, try a beer that is made for the occasion by breweries like Augustiner, Löwenbräu or Hofbräuhaus. These are a few of the 'Big 6' breweries that produce beer for Oktoberfest within Munich.
You can use non-alcoholic beer if desired.

How to Make Beer Cheese Dip

Step 1. Begin making the sauce. Melt the butter and whisk in the flour. Take the pan off of the heat and whisk in a couple of tablespoons of the milk. It will be thick.

Step 2. Add the rest of the milk. Slowly whisk in the rest of the milk. Stir in the beer, Dijon, garlic powder and a pinch of salt. Return the pan to medium heat and stir until the sauce thickens and is bubbling. Remove from heat.

Beer cheese dip mixture in saucepan with shredded cheddar.

Step 3. Add the cheese. Add the cheese in small handfuls and mix, letting it melt into the sauce before adding more, until all of the cheese is used. Taste it and add more salt, if needed.

Step 4. Serve. Garnish with a pinch of paprika and thyme leaves. Serve!

Joss' Top Tip

Consider the cheese when choosing a beer: The kind of cheese you're serving can really help guide your beer pick! If you've got something bold and sharp-like an aged cheddar-it can totally hold its own next to a stronger beer. But if you're working with something a little milder, you might want to reach for a lighter, more delicate brew to match.

What to Dip into Beer Cheese

pretzel bread - my absolute favorite!
crackers and breadsticks
celery sticks
tortilla chips
pizza
roasted or grilled vegetables like these Spanish grilled vegetables, fingerling potatoes or broccoli (try grilled broccolini too)
chunks of artisan bread
tater tots or baked potatoes
fries
smoky grilled bratwurst
kimchi grilled cheese
use it as a sauce in Mexican dishes like tacos, burritos, enchiladas, crunch wraps and nachos (such as bison nachos or steak and cheese nachos)
maybe you could even try it as the sauce for a macaroni and cheese if you're feeling a little frisky

Beer Cheese Dip FAQs

How long does beer cheese keep in the fridge?

This dip can be refrigerated for up to a week.

Can you freeze it?

I do not recommend freezing this dip as it can alter the texture.

How do you reheat it?

To reheat, put it back on the stove and heat on low, stirring frequently. You may need to whisk in a little bit of milk to thin it out. You can also reheat it in a mini food warmer if you have one.

Is there actual alcohol in beer cheese?

Yes-there is actual beer in beer cheese, but most of the alcohol usually cooks off, leaving behind that nice, malty flavor without much of a buzz. So it's more about the taste than the booze!

What's the best way to thicken beer cheese without gluten?

You can substitute with cornstarch.

Beer cheese dip in a copper pot with a glass of beer on the side.

Tell me your favorite beer + cheese combo! If you tried this 🍺🧀 Beer Cheese Dip Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Beer cheese dip in saucepan with paprika and thyme.

Print Pin

5 from 4 votes

Beer Cheese Dip

One of the more unique and savory takes on the cheese sauce is beer cheese dip. A staple of the pub, this beer cheese combines the sharpness of a good English cheddar with the malted taste of a dark beer to create the perfect complement to fries, tater tots, chips, and big soft pretzels.

Course Appetizer, Sauce, Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 5

Total Time 15

Servings ¼ cup servings

Calories 226kcal

Author Joss Dyckson

Ingredients

2 tablespoons butter
3 tablespoons flour
¾ cup milk
½ cup beer dark beer (Guinness) for deeper flavor, IPA, amber ale or lager
1 teaspoon Dijon mustard
¼ teaspoon garlic powder
1 pinch salt
3 cups orange cheddar cheese shredded
1 pinch paprika
thyme leaves optional garnish

US Customary - Metric

Instructions

Melt the butter in a small saucepan at medium heat. Whisk in the flour.
2 tablespoons butter, 3 tablespoons flour
Take the pan off of the heat and whisk in 2 tablespoons of the milk, until smooth (it will be thick).
Add half of the remaining milk and whisk until smooth, followed by the rest of the milk. Stir in the beer, Dijon, garlic powder and a pinch of salt.
½ cup beer , 1 teaspoon Dijon mustard, ¼ teaspoon garlic powder
Return the pan to medium heat and stir until the sauce thickens and is bubbling (about 2-3 minutes). Remove from heat.
Add the cheese in small handfuls and mix, letting it melt into the sauce before adding more, until all of the cheese is used. Add more salt, to taste, if needed.
3 cups orange cheddar cheese
Garnish with a pinch of paprika and thyme leaves. Serve!

Notes

Yield: This recipe yields about 2 cups beer cheese dip.
Fridge Storage: It can be refrigerated for up to a week. I do not recommend freezing.
Reheating: To reheat, put it back on the stove and heat on low, stirring frequently. You may need to whisk in a little bit of milk to thin it out. You can also reheat it in a mini food warmer if you have one.
Dipping Options:
- Pretzel Bread - my absolute favorite!
- tortilla chips, chunks of artisan bread, crackers and breadsticks
- celery sticks or roasted vegetables like fingerling potatoes and broccoli
- tater tots
- fries
- use it as a sauce in Mexican dishes like tacos, burritos, enchiladas, crunch wraps and nachos

Nutrition

20 Simple and Tasty Tomatillo Recipes

April 29, 2019 by Joss Dyckson 6 Comments

You will often see both homemade and restaurant-style dishes that marry tomatillos with sour (lemons and limes), bitter (cilantro), and savory (meats and beans) ingredients. The best tomatillo recipes complement these flavors and bring out the mild sweetness of the tomatillos.

When tomatillos come to mind, you probably think: salsa! But there is so much more you can do with this little green fruit. This is why I compiled a list of 20 recipes to give you plenty of tomatillo recipe ideas.

Fresh green tomatillos (Physalis philadelphica) with a husk on white background

Why do we use tomatillos in so many Mexican recipes? They are among the most versatile vegetables. With their ability to fulfill the acidic niche nicely and their tendency to release an unusual complexity of flavors upon cooking, they are staples in Southwestern and Mexican cuisine.

They are quickly becoming popular in North America, hence why I can now find them regularly in local grocery stores and I even grow them in my own garden.

So grab a bag of tomatillos and have a look at all of the unique, fresh and delicious options I compiled below. Two of my favorites on this list are the grilled halibut tacos and easy tomatillo hot sauce. Enjoy!

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What are Tomatillos?

Tomatillos are small, round, green fruits in the nightshade family. Their name says, "Little tomato," and they are shaped liked tomatoes but they are really only distantly related.

They are tangy and only slightly sweet. In addition, you must shuck them of a paper-like husk as if they were part of the corn family.

Unique Tomatillo Recipes

Grilled halibut tacos on brown serving tray.

Grilled Halibut Tacos with Salsa Verde

Create an easy dairy-free and gluten-free meal with these grilled halibut tacos. The halibut is marinated, grilled and then brightened up with fresh mango and a homemade, roasted salsa verde.

Get the Grilled Halibut Tacos Recipe

Life's Ambrosia

Fried Green Tomatillos

Incorporate tried and true classics. For many of you, the fried green tomatoes dish is a staple. Substitute tomatillos for tomatoes and enjoy a southwestern twist on a traditional classic. A creamy chipotle dip compliments their tangy bite.

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Girl Gone Gourmet

Salsa Verde Taco Soup

Catch up on some quality time and comfort food. Enjoy an intimate lunch with none other than tacos in a bowl. Browning the ground beef is the most difficult part. The soup comes out tasty whether cooked stovetop or in an Instant Pot. Garnish with sour cream and guacamole.

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Kevin is Cooking

Stuffed Green Chili Meatballs

These turkey meatballs are simple. Baking them in tomatillo sauce makes them tender and juicy while giving them a hint of spice and tang. They taste unbelievable over rice with a side of corn on the cob.

Get the Stuffed Green Chili Meatballs Recipe

grilled corn salad with tomatillo in a clear glass bowl.

Food Faith Fitness

Grilled Mexican Corn Salad With Tomatillos

Corn salad is a nice side for electric skillet steak! Pan-searing gives the corn and red onions a smoky taste and nice grill marks. Add raw tomatillos and avocados, and you get a delectable mix of crunchiness, smooth creaminess, and savory warmth.

Get the Grilled Mexican Corn Salad With Tomatillos Recipe

Love and Lemons

Green Cucumber Tomatillo Gazpacho

It's time for a pool party! For those of you who have never heard of gazpacho, it is a cold soup that uses raw vegetables blended together. Tomato and watermelon gazpacho are common, but have you tried a green cucumber tomatillo gazpacho?It makes for refreshing summer fare. It is a variation on the raw vegetable mantra as you grill or roast the tomatillos, onions, and jalapenos before tossing them in the blender.

Get the Green Cucumber Tomatillo Gazpacho Recipe

Bake Shrimp and tomatillos in a cast iron pan.

Simply Recipes

Baked Shrimp With Tomatillos

True hosts serve appetizers first...Add tomatillos to a shrimp saganaki and you instill a Southwestern flair into a Greek appetizer. Tomatillos add acidity to the sweetness of the shrimp and the saltiness of the cheese. Cilantro rounds it out with bitterness, providing pure deliciousness!

Get the Baked Shrimp With Tomatillos Recipe

Tomatillo Shakshuka in a pan, on blue background.

Love and Olive Oil

Green Tomatillo Shakshuka

A fresh take on poached eggs for breakfast. Fitting for any meal of the day, this shakshuka utilizes the tangy green tomatillo instead of the traditional red tomato. Fresh herbs add to the intensity of the olive color, but the North African roots are clearly evident in the poached eggs scattered throughout the sauce.

Get the Green Tomatillo Shakshuka Recipe

Tomatillo hot sauce in a small wooden bowl.

Easy Tomatillo Hot Sauce

This is a unique and easy take on hot sauce, with tomatillos being the star ingredient. There is no fermentation required; the ingredients are cooked, blended, strained and ready to spice up or add flavor to any dish!

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Onion Rings & Things

Pork Chili Verde

Chili night! Chili verde is a favorite meal among so many. Pork ribs meat and tomatillo sauce make this a filling stew for even the largest appetites. It seems to have been specially made to go with rice and tortillas. This is a great crock-pot tomatillo pork recipe.

Get the Pork Chili Verde Recipe

Blender Tomatillo Avocado Ranch Dressing in a small jar with a wooden spoon.

Carlsbad Cravings

5 Minute Blender Tomatillo Ranch Dressing

Looking for a unique dressing recipe to liven up your next salad? You can whip up this tomatillo avocado ranch dressing in only 5 minutes in the blender! No need to stop at salads alone; try it over tacos, burritos or any Mexican dish really. This may just become your go-to summer dressing.

Get the Tomatillo Ranch Dressing Recipe

Tomatillo Recipes with Chicken

When you look at the most commonly used ingredients in Mexican and Southwestern cuisine, a few foods stand out. Could you cook every dish with cumin, cilantro, tomatillos, avocados, and chicken, beef, or pork? Just add tortillas, cheese, and corn and call it a day? Of course, you would not, but these mainstays show up again and again.

Chicken, in particular, is easy to complement with vegetables and spices because its own flavor is unassuming. We all know how fancy chicken becomes in the hands of some Latin chefs. The relatively delicate meat of chicken lends itself well to soups and salads and blends remarkably well with citrus-based lemon and zesty tomatillos.

Mexican shredded chicken with salsa verde in dark bowl with spoon over rice.

Slow Cooker Mexican Shredded Chicken With Tomatillo Salsa

Chicken breasts are slow cooked in a flavorful tomatillo salsa, shredded and served in a rice bowl. You can also experiment with adding corn, a different type of bean, or chicken thighs instead of the breast. Prep time is only 10 minutes. This is one of our family favorites!

Get the Slow Cooker Mexican Shredded Chicken Recipe

Little Spice Jar

Roasted Tomatillo Chicken Enchilada Pie

More a casserole than a pie, this hearty dish is reminiscent of a tortilla bake. The tomatillos add depth of flavor to the creamy garlic-based sauce. Layering ensures every bite is replete with chicken, tortilla, tomatillo, and cheese.

Get the Roasted Tomatillo Chicken Enchilada Pie Recipe

Girl Gone Gourmet

Tomatillo Chicken Pasta

Roasted tomatillos create a smooth, tasty sauce, unlike either marinara or pesto. However, the slightly acidic mildly sweet flavors lend themselves well to spaghetti or fettuccine pasta and traditional additions of cheeses and garlic.

Get the Tomatillo Chicken Pasta Recipe

Chicken Black Bean & Spanish Enchiladas with Tomatillo enchilada sauce in a cast iron pan.

Good Life Eats

Chicken Black Bean and Spinach Enchiladas

You can readily enhance the boldness of flavors by contrasting them against each other. A sour cream sauce brings forth the savory spiciness of the black beans. A tangy tomatillo sauce provides a stark contrast to both and complements the bitterness of the spinach.

Get the Chicken Black Bean and Spinach Enchiladas Recipe

Two Peas & Their Pod

Chicken Chile Verde

Chicken chile verde is one of my favorite dinner meals. I've made this recipe for my family over and over again. Similar to the popular pork chile verde, roasted tomatillos enhance the flavors of the other spices and the hot peppers in the sauce. You can eat the sauce much like salsa with chips or make a heavy meal of it with rice and black beans (my fave way). Yum.

Get the Chicken Chile Verde Recipe

Tomatillo Salsa Recipes

Salsa verde is a classic sauce and tomatillos are the star ingredients. You can use green tomatoes in a pinch, but nothing quite substitutes for the distinctive tart taste of the tomatillos. It is almost as if they were created for salsa.

My Latina Table

Authentic Mexican Salsa Verde

This salsa verde relies on jalapenos for its heat and broiled tomatillos for its rich tangy flavor. You can control the spiciness by the number of jalapenos you add to the blender. It serves as an easy-to-prepare dip or you can use it to garnish tacos or rancheros. You can make different varieties if you wish.

Get the Authentic Mexican Salsa Verde Recipe

How to Make Tomatillo Salsa

This particular recipe takes you step by step through the process of making tomatillo salsa. Rather than roasting, it calls for cooking all of the ingredients that make up the salsa ahead of time, such as tomatillos, onions, a serrano chili pepper, etc.

Get the How to Make Tomatillo Salsa Recipe

Canned Tomatillo Recipes

Sometimes you just have to put yumminess in a jar and seal it up. Canning does a good job of preserving tomatillos and salsas for months if the seal remains undisturbed. It is also good for areas where it may be difficult to locate tomatillos.

You can use two methods to preserve tomatillos. There are others, but I found these most useful and delicious. If you make a salsa, which you will probably use a lot of anyway, you can it for future enchiladas or Rellenos. You can also pickle them and jar them in a more direct manner.

A wooden bowl of tomatillo salsa and 2 canning jars in the back.

Grow a Good Life

Canned Tomatillo Salsa

Remember all that salsa verde you made? Can it! If you enjoy home canning, tomatillo salsa verde is perfect for this. Salsa verde is so prominent in Southwestern recipes, it is ideal to always have a good supply on hand. Once you open a jar it is still good in the refrigerator for up to a week. An unopened sealed jar is good for longer.

Get the Canned Tomatillo Salsa Recipe

Mexican Please

Pickled Tomatillos

There is more than one way to can tomatillos. If you grow tomatillos, you may find it challenging to keep up with the excess. Tomatillo plants have high yields. A great solution is to pickle and can them. This tomatillo preserving recipe adds tartness to the natural acidity in the vegetables. For optimal results, leave tomatillos in the brine for a full 24 hours.

Get the Pickled Tomatillos Recipe

Conclusion

Did you enjoy this list of unexpectedly easy ways to prepare tomatillos? Does it make you want to cook up some tomatillos right now? As you can see there are many ways to get creative. Hopefully, you learned some interesting things about tomatillo dishes and have a few to add to your meal plan.

Tomatillo FAQs

Are tomatillos OK to eat raw?

Absolutely, raw tomatillos are edible. They will have a tart and slightly sweet flavor. You can slice or dice them for salads, tacos, salsas or as a condiment. Some prefer eating them whole.

What happens if you don't wash tomatillos?

Underneath their outer layer, tomatillos have a sticky sap. Although it's unnecessary to wash it off until you're ready to use them, keeping it helps protect the tomatillos in the refrigerator. However, make sure to wash it off before you begin cooking.

Should tomatillos be refrigerated after picking?

For optimal storage of ripe tomatillos, leave the husks on and place them in a paper bag within your fridge's crisper drawer. This will help to preserve their moisture and freshness for up to three weeks.

More Tasty Recipe Collections

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Homemade Mini Pizza Bites

April 26, 2019 by Joss Dyckson 3 Comments

If you've ever had a sudden craving for Totinos pizza rolls, why not try making something similar at home? Introducing these homemade mini pizza bites.

Mini pizza bites with marinara sauce and toothpicks on the side.

About These Homemade Pizza Bites

They are popular among the after-school crowd, along with party hosts who need an easy addition to their Super Bowl party food array.

Stuffed with everything you know and love about pizza, such as mozzarella cheese, bacon crumbles, and marinara sauce, you can cook pizza bites in a cake pop maker in a flash.

Use these little delights as after school snacks for your kids and you will be the most popular parent on the block.

The dough is the perfect combination of soft and crispy, thanks to the cake pop machine. This device also makes this recipe a breeze since you don't even have to turn your oven on. Simply pop them in and wait for flavors to cook and meld into a glorious pizza ball.

They are marvelous dipped in some Guinness beer cheese dip, tangy marinara, homemade white BBQ sauce or buttery garlic sauce if you want to get extra fancy.

I also have a tutorial for how to grill pizza on a gas grill and Electric Skillet Pizza if you're interested in another alternative pizza cooking method. Or, try these cake pop maker falafel for another savory snack.

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Ingredients

Parmesan cheese - You can easily switch up the cheeses in this recipe. Try cheddar, Monterey Jack or even Fontina.
Italian seasoning mix - Italian seasoning is usually a mix of basil, oregano, thyme, rosemary and marjoram. You can substitue with basil or oregano.
crunchy bacon bits - Or diced ham if preferred.
pizza dough ball - You can also use an 8-ounce sheet of puff pastry (thawed).
pizza sauce - Or marinara sauce (for dipping).

*See recipe card for ingredient amounts.

How to Make Mini Pizza Bites

Lightly oil the cake pop maker plates. Mix cheeses, garlic, olive oil, Italian seasoning, bacon, salt and pepper in a bowl.
Roll out the dough on a floured table. Use a pizza cutter to cut out 24 squares. Alternatively, you can use a round cookie cutter to make circles.
Place 1 teaspoon of filling in one of the squares, close it in your hand and roll it to form an even ball. (If it gets sticky, you can add a bit of flour.) Repeat with the remaining squares. Preheat the cake pop maker.
Place the balls in the cake pop maker. Close the lid and cook for 3-5 minutes, or until they are golden brown. If they didn't brown evenly, you can flip them over and cook until golden on both sides.
Repeat with remaining dough balls. Let cool 1 to 2 minutes.
Serve the mini pizza bites with the pizza sauce or marinara!

💚 You might also enjoy this collection of Tomatillo Recipes 💚

Pizza Balls FAQs

How do you store them?

These savory pizza balls will store well in an airtight container and placed in a refrigerator for up to 5 days.

Can you freeze them?

You can also freeze them. Store them in freezer bags and pop them into the microwave or oven whenever you get the hankering for a pizza bite.

Mini pizza bites on black board with marinara sauce.

💜 More Savory Cake Pop Recipes

How did your pizza balls turn out? If you tried this 🍕 Mini Pizza Bites Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

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5 from 2 votes

Homemade Mini Pizza Bites

These Homemade Mini Pizza Bites are quick and easy to cook up in a cake pop maker. Stuffed with everything you know and love about pizza, such as mozzarella cheese, bacon crumbles, and marinara sauce.

Course Appetizer, Snack

Cuisine American

Prep Time 30

Cook Time 5

Total Time 35

Servings pizza bites

Calories 71kcal

Author Joss Dyckson

Equipment

Ingredients

¾ cup mozzarella cheese shredded
¼ cup Parmesan cheese shredded
2 garlic cloves finely minced
2 tablespoons olive oil
1 teaspoon Italian seasoning mix
¼ cup crunchy bacon bits or diced ham
1 pizza dough ball or an 8 ounce sheet of puff pastry
½ cup pizza sauce your favorite brand
salt and pepper to taste

US Customary - Metric

Instructions

Lightly oil the cake pop maker plates. Mix cheeses, garlic, olive oil, Italian seasoning, bacon, salt and pepper in a bowl.
¾ cup mozzarella cheese, ¼ cup Parmesan cheese, 2 garlic cloves, 2 tablespoons olive oil, 1 teaspoon Italian seasoning mix, ¼ cup crunchy bacon bits
Roll out the dough on a floured table. Use a pizza cutter to cut out 24 squares. Alternatively, you can use a round cookie cutter to make circles.
1 pizza dough ball
Place 1 teaspoon of filling in one of the squares, close it in your hand and roll it to form an even ball. (If it gets sticky, you can add a bit of flour.) Repeat with the remaining squares. Preheat the cake pop maker.
Place the balls in the cake pop maker. Close the lid and cook for 3-5 minutes, or until they are golden brown. If they didn't brown evenly, you can flip them over and cook until golden on both sides.
Repeat with remaining dough balls. Let cool 1 to 2 minutes.
Serve with the pizza sauce or marinara!
½ cup pizza sauce

Notes

Fridge storage: These savory pizza balls will store well in an airtight container and placed in a refrigerator for up to 5 days.
Freezer storage: You can also freeze them. Store them in freezer bags and pop them into the microwave or oven whenever you get the hankering for a pizza bite.
Sauces: They are also marvelous dipped in some tangy marinara, beer cheese dip, or buttery garlic sauce if you want to get extra fancy.
Oven method: If you don't have a cake pop maker, you can bake the pizza balls in a 375°F oven for about 9 to 10 minutes or until the dough is cooked through. Place them on a parchment-lined baking sheet or in a mini cupcake tin.

Nutrition

Escalivada (Grilled Vegetables)

April 24, 2019 by Joss Dyckson 1 Comment

Escalivada, or grilled vegetables, may not sound too exciting on the surface, but prepare to have your mind blown by just how delicious some well cooked vegetables in a tangy, savory dressing can be. A range of vegetables are cooked on a grill, and the dish, along with the dressing, is ready in under 25 minutes.

Escalivada on a plate with dressing on black background.

This particular version of escalivada was created by my friends over in Spain, so you know it's going to be authentic and delicious!

Cooked over a roaring fire outside on the grill, this escalivada dish is sure to become one of your favorites. It would be a great addition to your summer meal plan rotation.

This easy and delicious appetizer can be served with grilled mains like grilled shrimp skewers, spicy bison burgers, grilled pizza (check out how to grill pizza here) or simply hunks of bread.

Cook with corazón (heart)-throw on some Spanish tunes while you grill those veggies!

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What is Escalivada?

Escalivada is a traditional Spanish dish consisting of a platter of grilled vegetables. Simple, easy to prep, and easy to cook, escalivada is the perfect appetizer or side dish for any occasion.

Ingredients

zucchinis - When picking zucchinis from the produce department, make sure they are firm without any soft spots.
eggplants - When it comes to picking eggplant, make sure they are smooth and shiny all over for best results.
cremini mushrooms - Pick larger ones for easier grilling. You could also use a couple of portobello mushrooms instead and then cut them into smaller pieces after grilling.
leeks - Make sure to clean them very well because they are notorious for having grit.
balsamic vinegar - Choose a high quality balsamic.
fresh oregano - If you don't have fresh oregano on hand, you can substitute with dried. One tablespoon of fresh oregano is equivalent to one teaspoon of dried oregano.

*Check recipe card for ingredient amounts.

👩🏻‍🍳 Chef's Note: One of the great things about escalivada is its simplicity. Given that, at its core, it's a collection of grilled vegetables, there's a ton of different ways you can mix things up. Add or subtract vegetables (I also have a grilled corn and grilled broccoli recipe) based on your taste, spice up the dressing a little, marinate things ahead of time - the sky's the limit when it comes to this recipe.

How to Make Escalivada

Make the dressing. Whisk the dressing ingredients together and season with salt and pepper, to taste.

Vegetables on sheet pan getting brushed with oil.

Prep the vegetables. Brush some olive oil over each of the vegetables.

Various vegetables on the outdoor grill.

Grill the veggies. You're going to grill the vegetables over medium-high heat. This should take about 7 minutes, but the red bell peppers will take longer. Try not to move them too much so that they can form some nice grill marks!

Escalivada vegetables arranged on blue serving dish.

Serve the Spanish grilled vegetables. Arrange the vegetables nicely on a platter, sprinkle with some salt flakes and freshly ground pepper and serve. Dressing can be served on the side or drizzled over the vegetables for elevated presentation.

Chef's Note: You might have to work in batches if the vegetables don't all fit on the grill. For tips on removing the skin and seeds from the bell peppers, check out my tutorial for how to roast peppers on the grill.

Top Tip

Leave half of the burners off on the grill so that you have an indirect heat area for keeping the cooked vegetables warm. This is especially handy when you are grilling a variety of vegetables with different cooking times.

Escalivada FAQs

Where is escalivada from?

This dish comes from the Catalonia region of Spain.

What does escalivada mean?

Escalivada comes from the Catalan verb 'escalivar' that translates to 'to cook in ashes'.

Is it vegan?

Yes, the ingredient list contains all plant based ingredients.

Can I prepare escalivada in advance?

Yes, escalivada can taste even better the next day, making it an excellent make-ahead dish! It can be gently reheated or served at room temperature.

How long can you store leftover vegetables?

Make sure to refrigerate the escalivada within two hours of cooking for food safety purposes. Store any leftover veggies in an airtight container for up to 7 days. The dressing will last up to 2 weeks, but make sure to shake it before each use as the ingredients can separate.

Escalivada grilled vegetables on a plate, with dressing and chopsticks on the side.

More Grilled Appetizers You Will Love

If you tried this Escalivada Recipe (Spanish Grilled Vegetables) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Grilled vegetables (escalivada) on clear, glass plate.

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5 from 2 votes

Escalivada (Grilled Vegetables)

Escalivada is a traditional Spanish dish made from a platter of grilled vegetables. I've included a tangy, savory dressing to go with. Simple, easy to prep, and easy to cook, escalivada is the perfect appetizer or side dish for any occasion.

Course Appetizer, Side Dish

Cuisine French, Spanish

Diet Low Salt, Vegan, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 137kcal

Author Joss Dyckson

Equipment

Outdoor grill

Ingredients

For the Dressing

3 tablespoons balsamic vinegar
1 garlic clove minced
1 teaspoon fresh oregano chopped
¼ cup olive oil
salt and pepper to taste

For the Grilled Vegetables

2 red bell peppers
2 zucchinis sliced lengthwise into ½-inch-thick slices
1 large eggplant sliced lengthwise into ½-inch-thick slices
12 cremini mushrooms cleaned--larger ones can be halved
2 leeks cleaned and halved, ends removed
2 small white onions cut in half
2 tablespoons olive oil

US Customary - Metric

Instructions

Add the balsamic vinegar, garlic and oregano to a small bowl. Slowly drizzle the oil in while you whisk, until well blended. Add a little salt and pepper, to taste. Reserve.
3 tablespoons balsamic vinegar, 1 garlic clove, 1 teaspoon fresh oregano, ¼ cup olive oil
Lightly oil and preheat the outdoor grill to medium-high heat.
Brush some olive oil over each of the vegetables. Then, working in batches, grill the vegetables until tender and lightly charred all over. Grill them on both sides but try not to shift the vegetables too much so that they can form some nice grill marks.
Red bell peppers: about 8 to 10 minutes. Let cool, remove seeds and skin and then slice into strips.
Zucchini, eggplant, onion, leeks and mushrooms: about 7 minutes.
Arrange the vegetables on a platter. Sprinkle with some salt flakes and pepper.
Drizzle the dressing over the vegetables or serve it on the side. The vegetables can be served warm or at room temperature.

Notes

The nutrition information does not include the dressing.
If some vegetables cook quicker than others, turn half of the burners off on the grill so that you have an indirect heat area for keeping the cooked vegetables warm. This is especially handy when you are grilling a variety of vegetables with different cooking times. Keep vegetables with similar cooking times on the same side of the grill.
You can start with the grill lid open to char the veggies and then close the lid for a short time to make sure they are tender all of the way through.
Refrigerate the escalivada within two hours of cooking for food safety purposes. The leftovers should be eaten within one week.
The dressing will last up to 2 weeks, but make sure to shake it before each use as the ingredients can separate.

Nutrition

Butter Sautéed Mushrooms and Onions

April 22, 2019 by Joss Dyckson 1 Comment

In this butter sautéed mushrooms and onions recipe, mushrooms and onions are sautéed on the stove for a quick and tasty side dish for steak, meatloaf and burgers or just to eat on their own.

Sautéed mushrooms in white serving dish with fresh thyme, wooden spoon on the side.

Mushrooms are a delicious plant. With so many different varieties and flavors in these little fungi, it's not hard to see why they're compatible with so many different types of dishes.

In this recipe, the mushrooms are spiced up with the addition of onions, garlic, and fresh herbs--plus a little white wine.

From bison burgers to pasta to all manner of other foods, there's little that can't be improved by their addition. I also love to serve them with seasoned, grilled bison steak. Some people like to add them on top of their pizza.

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🥘 Ingredients

mushrooms - Button or cremini mushrooms (also known as baby bella because they are a less mature version of the portobello mushroom).
butter - I use salted but you can use unsalted if preferred.
onion - I find that yellow onions are the best for sautéing but you can also use white.
dry white wine - Sauvignon Blanc, Chardonnay, Pinot Grigio etc.

*Check recipe card for ingredient amounts.

📖 Recipe Tweaks

You can easily customize this recipe by using different mushrooms (try shiitake, oyster or portobello). This recipe could also work beautifully with chanterelles.
Use different or more herbs.
Olive oil instead of butter.
...and potentially hundreds of other ways.

Get creative, try something new, and don't forget to save the leftovers.

🔪 How to Sauté Mushrooms and Onions

Here I will show you how to properly sauté mushrooms step by step. It takes about 8 minutes until they are tender and golden.

Mushrooms getting cleaned with paper towel.

Step #1. Clean the mushrooms. Clean the mushrooms by rubbing them with paper towel to eliminate any dirt.

Step #2. Slice the mushrooms. Cut the stem off first and then slice the rest of the mushroom. Repeat with all mushrooms.

👉 Pro Cooking Tip #1: When cleaning the mushrooms, don't use water; they will absorb it and lose flavor. It will also be harder to achieve crispy, golden mushrooms when sautéing a mushroom that's absorbed water.

Step #3. Sauté the onions. Melt the butter in a high-sided frying pan over medium-low heat. Add the garlic and onions and fry them for about 10 minutes.

Sliced onions in pan and bowl with wooden spatula.

Step #4. Reserve onions. Transfer the garlic and onion to a bowl. Reserve.

Step #5. Add mushrooms. Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.

Step #6. Sauté the mushrooms. Cook without stirring for about 3 minutes, or until the bottoms of the mushrooms are golden brown. Sauté the mushrooms for another 5 minutes, stirring frequently, or until the mushrooms are tender.

👉 Pro Cooking Tip #2: You want the heat to be high so that the liquid evaporates as it is released from the mushrooms, avoiding steaming them instead of browning them and crisping them up.

Sautéed mushrooms in pan with salt and pepper.

Step #7. Season. Season the mushrooms with salt and pepper, to taste.

Sautéed mushrooms in pan with onions, thyme and white wine.

Step #8. Add onions back to pan. Add the onion mixture, white wine and fresh thyme leaves to the pan with the mushrooms. Stir and heat through for another 30 seconds to 1 minute.

🍽 Serve & Enjoy!

Sautéed mushrooms in white serving dish with fresh thyme.

Serve the butter sauteed mushrooms and onions on their own or with your favorite protein! The end result is a plate full of deliciousness just waiting to be eaten.

Don't keep them waiting too long, as mushrooms are best enjoyed while hot.

👩🏻‍🍳 Chef's Note: This recipe goes well with my bison meatloaf and baked brie (check out my tutorial for how to bake brie).

❓ Butter Sautéed Mushrooms FAQs

How do you store sautéed mushrooms and onions?

Leftover cooked mushrooms can be refrigerated for up to 3 to 5 days in a covered container. Make sure to refrigerate them quickly after being cooked. You can freeze sautéed mushrooms for up to 3 months in a freezer bag.

How do you sauté mushrooms without getting them soggy?

High heat is the key to cooking crispy mushrooms instead of soggy, rubbery ones.

Should you season mushrooms when sautéing?

Let the mushrooms brown thoroughly without frequent stirring before seasoning. Once golden-brown and the mushrooms shrink, season with salt and your favorite spices.

❤️ More Mushroom Recipes You Will Love

If you tried this Butter Sautéed Mushrooms and Onions Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Sauteed mushrooms and onions in white dish with fresh thyme sprigs.

Print Pin

5 from 3 votes

Butter Sautéed Mushrooms and Onions

In this butter sautéed mushrooms and onions recipe, mushrooms and onions are sautéed on the stove for a quick and tasty side for steak, meatloaf and burgers or just to eat on their own.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 20

Total Time 25

Servings ½ cup servings

Calories 113kcal

Author Joss Dyckson

Equipment

Frying pan

Ingredients

3 cups button mushrooms or cremini
3 tablespoons butter
1 clove garlic peeled, then lightly smashed and minced
½ cup yellow onion sliced
¼ cup dry white wine Sauvignon Blanc, Chardonnay, Pinot Grigio
1 sprig fresh thyme leaves removed
salt and pepper to taste

US Customary - Metric

Instructions

Clean the mushrooms by rubbing them with paper towel to eliminate any dirt.
3 cups button mushrooms
Cut the stems off first and then slice the rest of the mushroom.
Melt the butter in a high-sided frying pan over medium-low heat. Add the garlic and onions and fry them for about 10 minutes.
3 tablespoons butter, 1 clove garlic, ½ cup yellow onion
Transfer the garlic and onion to a bowl. Reserve.
Raise the heat to high and add the mushrooms to the pan, making sure you spread them out evenly.
Cook without stirring for about 3 minutes, or until the bottoms of the mushrooms are golden brown. Sauté the mushrooms for another 5 minutes, stirring frequently, or until the mushrooms are tender.
Season the mushrooms with salt and pepper, to taste.
Add the onion mixture, white wine and fresh thyme leaves to the pan with the mushrooms. Stir and heat through for another 30 seconds to 1 minute.
¼ cup dry white wine, 1 sprig fresh thyme
Serve & enjoy!

Notes

Cleaning tip: When cleaning the mushrooms, don't use water; they will absorb it and make them harder to brown.
Temperature: You need high heat for the mushrooms in order to get them crispy because they are full of water and you want the water to evaporate quickly while you're frying.
Fridge storage: Leftover cooked mushrooms can be refrigerated for up to 3 to 5 days in a covered container. Make sure to refrigerate them quickly after being cooked.
Freezer storage: You can freeze sautéed mushrooms after cooking them for up to 3 monthsin a freezer bag or other freezer-safe container.

Nutrition

Blackberry Watermelon Smoothie Bowl

April 17, 2019 by Joss Dyckson 4 Comments

Are you over the 'green smoothie' trend? Why not try a blackberry smoothie bowl. With only three ingredients and a short pulse in the blender, the resulting mixture will be thick, smooth and delightfully sweet. Easy, homemade watermelon popsicles are served on the side for a fun breakfast for kids.

Blackberry smoothie in a bowl with spoons on the side.

For an added nutritional boost (and pop of color), you can make some watermelon popsicles ahead of time. Simply blend some watermelon and a bit of honey until smooth, pour into popsicle molds and freeze.

When the popsicles are solid, add them to your bowl as an extra special way to enjoy your breakfast. The smoothie is thick enough that it can be eaten with a spoon. Kids especially love them!

I have a few more watermelon recipes you might like: watermelon and feta salad, watermelon gazpacho soup and a tutorial for how to cut watermelon into cubes, sticks and triangles.

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Ingredients

frozen blackberries - They need to be frozen to make the smoothie thick. I buy them pre-frozen from the grocery store for convenience, but you can also freeze them at home by following this tutorial for how to freeze cherries using the same method.
Greek yogurt - I use full fat but you can go with light Greek yogurt if you prefer. You can also substitute with a plant-based yogurt such as coconut.
honey - You can substitute with agave nectar if desired. I find that agave blends better into cold smoothies than honey and it's vegan.
toppings - Add some fresh blackberries, mint, cantaloupe (check out how to peel and cut a cantaloupe), strawberries, pineapples, chia seeds, and/or oats to further boost the nutritional benefits of this beautiful smoothie bowl and add some contrasting textures. For a protein boost, you can also add some protein powder.
watermelon - To make the natural watermelon popsicles.

*Check recipe card for ingredient amounts.

How to Make a Blackberry Watermelon Smoothie Bowl

For the Watermelon Popsicles (Optional):

Cut watermelon. Cut a watermelon in half and scoop the pulp into a blender.
Blend. Add a bit of honey or agave nectar. Blend until smooth.
Freeze. Pour the mix into popsicle molds and freeze until solid.

For the Smoothie Bowl:

Blackberry smoothie in a bowl with watermelon popsicle and fresh toppings.

Pulse. Add the blackberries, Greek yogurt and honey to a blender. Pulse until soft and smooth.
Serve. Transfer to a bowl and add the toppings. Serve immediately with the watermelon popsicles on the side.

Joss' Top Tip

After you are finished scooping the watermelon out of the rind, you can save the empty watermelon halves to use as bowls for the smoothie!

Blackberry smoothie in a bowl with watermelon popsicles and fresh mint leaves.

More Fruit and Vegetable Recipes You Will Love

If you tried this Blackberry Watermelon Smoothie Bowl Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Blackberry smoothie bowl with fruit and seed toppings and a watermelon popsicle.

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5 from 1 vote

Blackberry Watermelon Smoothie Bowl

This blackberry smoothie bowl requires only three ingredients and a short pulse in the blender. The resulting mixture will be thick, smooth and delightfully sweet. Easy, homemade watermelon popsicles are served on the side for a fun breakfast for kids.

Course Breakfast, Snack

Cuisine American

Diet Low Salt, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 170kcal

Author Joss Dyckson

Equipment

Ingredients

For the Watermelon Popsicles (Optional)

1 small watermelon seedless
honey or agave nectar--to taste

For the Smoothie Bowl

1 ½ cups frozen blackberries
½ cup Greek yogurt plain
1 tablespoon honey or to taste (can substitute with agave nectar)
toppings chopped cantaloupe, sliced strawberries, fresh blackberries, mint, pineapple chunks, chia seeds, oats etc.

US Customary - Metric

Instructions

For the Watermelon Popsicles (Optional)

Cut a watermelon in half and scoop the pulp into a blender. Add a bit of honey or agave nectar. Blend until smooth.
Pour the mixture into popsicle molds and freeze until solid.

For the Smoothie Bowl

Add the blackberries, Greek yogurt and honey to a blender. Pulse until soft and smooth.
1 ½ cups frozen blackberries, ½ cup Greek yogurt, 1 tablespoon honey
Transfer to a bowl and add the toppings. Serve immediately with the watermelon popsicles on the side.

Notes

Nutrition information is for the smoothie without the toppings as it would be too hard to determine those amounts.
You can save the empty watermelon halves to use as bowls for the smoothie if you like!
You can also substitute with a plant-based yogurt such as coconut.

Nutrition

How to Make Chocolate Covered Coffee Beans

April 15, 2019 by Joss Dyckson 24 Comments

Homemade chocolate covered coffee beans are a splendidly fast and convenient way to have the best of two worlds. They are simple to make, even if you have no culinary skills.

In this tutorial, I will show you step-by-step how to make chocolate covered coffee beans. The result is a delicious tiny morsel with a small burst of caffeine and a bit of crunch. A creamy chocolate coating naturally softens the bitterness of the coffee bean.

Chocolate covered coffee beans in white dish with coffee beans on the side.

Chocolate and coffee create one of the most universally enjoyed flavor combinations in the world. And those are really the only two ingredients you need for this recipe.

If you're a chocolate lover, you might also like my chocolate caramel candy bars and Cuban lunch chocolate bars.

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Chocolate Covered Coffee Bean Ingredients

Chocolate covered coffee beans ingredients prepped and labeled on marble background.

roasted coffee beans - Arabica coffee beans work best for this recipe because they have a better taste than robusta, are more sweet/less bitter and lower in caffeine.
dark chocolate bars - Choose a high quality chocolate bar for best results.
cocoa powder - To dust half of the coffee beans with (optional). You can even experiment with different toppings like icing sugar, ground vanilla beans, or ground pecans or walnuts.

*Check recipe card for ingredient amounts.

👩🏻‍🍳Chef's Note: If you want to go the extra mile, learn how to roast your own coffee beans at home!

Types of Chocolate to Use

You can use any type of chocolate you desire. Dark chocolate is my preference, but every now and then I like to change it up! Feel free to pick your favorite:

Dark Chocolate

Dark chocolate is a great vegan option and has the fullest chocolate flavor.

Milk Chocolate

If you have a need for creamy chocolate, by all means go for the milk chocolate to coat your coffee beans with!

White Chocolate

White chocolate is white because it is made of cocoa butter, sugar, and milk, skipping the cocoa solids altogether. It would be a nice contrast to the coffee bean's dark color.

Ruby Chocolate

Have you ever heard of ruby chocolate? Its color is in fact natural and comes from ruby cocoa beans (based on the process). How beautiful would chocolate covered coffee beans look in ruby? Think wedding favors, Valentine's day gifts, etc.

You may even decide you prefer to substitute pure chocolate for chocolate bars flavored with mint, hot chili, etc. Some people combine one or two different types to make their own unique flavor.

Instructions

Step 1. Melt the chocolate. In a double boiler (or in a metal bowl placed over a pot of simmering water), melt the chocolate bar chunks until smooth and creamy. Turn off the heat.

Melted chocolate and coffee beans in metal bowl.

Step 2. Add coffee beans. Add the coffee beans to the melted chocolate and stir until completely coated.

Coffee beans covered in melted chocolate in bowl.

Try to get each bean as covered as you can.

Chocolate covered coffee beans in bowl and on wax paper individually.

Step 3. Place beans on wax paper. Scoop the coffee beans up with a small spoon, allowing excess chocolate to drip off. Place them on waxed paper.

👩🏻‍🍳Chef's Note: Try to place them individually, but if some stick together that's not a big problem! I know this seems like it might be tedious, but it doesn't take as long as you would think, especially if you let the kids join in. My kids love helping me out with this recipe!

Pro Tip: Try using 2 spoons for this step: one to pick up the bean and 1 to scrape it off of the other spoon. This will save you some time.

Chocolate covered coffee beans on parchment lined baking sheet.

Step 4. Let the coffee beans cool. Let them cool and set. It will take about 1-2 hours, depending on room temperature. Once the chocolate is solid, break apart any big chunks.

Cocoa powder sprinkling over chocolate covered coffee beans.

Step 5. Divide in half. Separate the chocolate-covered coffee beans in half. Dust one half with cocoa powder and leave the other half as they are.

Chocolate covered coffee beans in white dish on white wooden background.

Step 6. Serve. Serve & enjoy!

Serving Suggestions

These rich, edible, chocolate-coated coffee beans look elegant enough to set in a bowl as a centerpiece for a party.
One of my favorite ways to eat these is sprinkling them over vanilla ice cream or banana nice cream!
You can also keep them on hand as a snack or a pick-me-up at home.
If you could keep them from melting into a gooey mess, you might take them everywhere.
This is a great recipe to blend just enough bitter and sweet to create an alternative small dessert or a great, food gift (like my chocolate mug cake food gift).

Storage Tips

Since you do not really want to eat too many at one time (due to the caffeine content), it is ideal to keep them in an airtight container that you can slide into the refrigerator or freezer.

In a cool dark cupboard or pantry: for up to 1 month for best results.
Refrigerate: for up to 6 months.
Freeze: for up to 1 year.
Keep them where kids can't reach them.

Recipe FAQs

How much caffeine is in chocolate-covered coffee beans?

On average, one chocolate-covered coffee bean contains between 3 and 5 milligrams of caffeine. The caffeine in chocolate-covered coffee beans comes from both the chocolate and the coffee bean itself. This can cause the amount of caffeine to vary with each batch.

Dark chocolate has a higher caffeine content than milk chocolate, so the type of chocolate you choose can cause a slight difference.

Are chocolate-covered coffee beans actual coffee beans?

As odd as it sounds, yes, actual roasted coffee beans are covered in chocolate.

Why do people eat chocolate-covered coffee beans?

They have a desirable bitter-sweet flavor with a mix of textures and a small burst of caffeine, making them a fun and delicious snack.

🍫More Chocolate Recipes You Will Love

If you tried this recipe tutorial for How to Make Chocolate Covered Coffee Beans or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Chocolate covered coffee beans in white dish.

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5 from 22 votes

How to Make Chocolate Covered Coffee Beans

In this recipe tutorial, I will show you, step-by-step, how to make chocolate covered coffee beans. The result is a delicious, tiny morsel with a crunchy inside and melt in your mouth chocolate coating.

Course Dessert, Snack

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30

Total Time 30

Servings ¼ cup servings

Calories 191kcal

Author Joss Dyckson

Equipment

Ingredients

1 cup coffee beans roasted
1 cup dark chocolate broken into pieces
3 tablespoons cocoa powder

US Customary - Metric

Instructions

In a double boiler (or in a metal bowl placed over a pot of simmering water), melt the chocolate bar chunks until smooth and creamy. Turn off the heat.
Add the coffee beans to the melted chocolate and stir until completely coated.
Scoop the coffee beans up with a small spoon, allowing excess chocolate to drip off. Place them on waxed paper (try to place them individually, but if some stick together that's not a big problem).
Let them cool and set. It will take about 1-2 hours, depending on room temperature. Once the chocolate is solid, break apart any big chunks.
Separate the chocolate-covered coffee beans in half. Dust one half with cocoa powder and leave the other half as they are.
Serve & enjoy!

Video

Notes

Type of coffee beans to use: I like to use arabica beans for this recipe as they have a better taste than robusta, are more sweet/less bitter and lower in caffeine.
Cocoa powder option: Dusting the beans with cocoa powder is optional but it makes for a nice presentation and difference in taste and texture.
Caffeine content: On average, one chocolate-covered coffee bean contains between 3 and 5 milligrams of caffeine.
Chocolate type: You can use any chocolate type you desire: milk, dark, white or ruby.
Pro Tip: Try using 2 spoons for the transferring step: one to pick up the bean and 1 to scrape it off of the other spoon. This will save you some time.
Storage: It is ideal to keep them in an airtight container that you can slide into the refrigerator or freezer.
- In a cool dark cupboard or pantry: for up to 1 month for best results.
- Refrigerate: for up to 6 months.
- Freeze: for up to 1 year.
- Keep them where kids can't reach them.

Nutrition

Electric Skillet Brownies

April 12, 2019 by Joss Dyckson 2 Comments

Brownies are a classic dessert loved by many people, but what if you don't have an oven to bake them in? No problem! This recipe is unique because the delicious treats are baked in an electric skillet, not an oven.

Stacked brownies on a wooden table and polka dot napkins. A popsicle stick in the top brownie with a note saying celebrate.

It's simple: just preheat your electric skillet, pour the batter into a regular baking mold, place the pan into the skillet, and put the lid on top. In less than an hour you'll have delicious, perfectly baked electric skillet brownies, no oven required.

They're rich, chocolatey, and the addition of walnuts give them an extra crunch. These are perfect for your next party, bake sale or even a camping trip if you tend to bring along your electric skillet!

Uncut brownies in a pan in the electric skillet.

There aren't many better smells than the aroma of baking brownies or brownie bites, and it can be difficult to wait for them to be done! To check doneness, stick a toothpick or skewer into the center of the pan; if it comes out clean, they're ready. Use oven mitts to remove the baking dish from the skillet and place on a cooling rack for 5-10 minutes before serving.

Cut the brownies into squares and serve. These brownies pair perfectly with a scoop of vanilla ice cream or a cold glass of milk!

To store, allow the brownies to cool completely, then place into an air-tight container and keep at room temperature. You can layer parchment paper between the layers to keep them separated.

Here's a tip: Instead of walnuts, you can try adding chocolate chips, crushed Oreos, marshmallows, or peanuts to the batter for a different flavor. Have fun with this recipe!

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5 from 1 vote

Electric Skillet Brownies

Brownies are a classic dessert loved by many people, but what if you don't have an oven to bake them in? No problem! This recipe is unique because the brownies are baked in an electric skillet, not an oven.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 352kcal

Author Joss Dyckson

Equipment

Ingredients

3 ounces chocolate
6 tablespoons butter melted
1 cup sugar
3 eggs
1 teaspoon vanilla extract
¾ cup flour
¼ cup unsweetened cocoa powder
½ teaspoon salt
½ cup walnuts (optional) chopped

US Customary - Metric

Instructions

Preheat the skillet to 400°F (200°C) and place the lid on it.
Grease a baking mold (8 x 6 x 1 inches).
Melt the chocolate in a metal bowl over a pot of boiling water.
Pour melted butter into a large mixing bowl. Whisk in sugar by hand and mix until smooth.
Add the eggs and vanilla extract. Whisk 1 minute. Add melted chocolate until combined and smooth.
Use a rubber spatula to stir in flour, cocoa powder, and salt until well combined. Place the mix in the baking pan. Sprinkle the walnuts in.
Take the lid off the electric skillet and place a wire rack at the base of the skillet. Center the baking pan on the wire rack, and gently put the lid back on the skillet. If you do not have a rack that fits in your skillet, metal skewers or poultry lancers may be used to rest the baking pan on. (Careful not to scratch the non-stick surface!)
Bake for 50 minutes or until a toothpick comes out dry. Let cool a bit and serve!

Notes

These brownies contain walnuts and are not suitable for those with a nut allergy. The walnuts can be omitted if necessary.
Use oven mitts to remove the baking dish from the skillet and place on a cooling rack for 5-10 minutes before serving.
To store, allow the brownies to cool completely, then place into an air-tight container and keep at room temperature for up to 5 days. You can layer parchment paper between the layers to keep them separated.
They can be frozen for up to 2 to 3 months.

Nutrition

Hungry for more? Try our:

Blackberry Smoothie Bowl with Watermelon Popsicles

Electric Skillet Yogurt Cake

Poached Eggs with Mock Béarnaise Sauce

April 10, 2019 by Joss Dyckson 1 Comment

Introducing poached eggs with creamy, mock Béarnaise sauce and tender spinach on chewy English muffins. This breakfast dish is easy but restaurant-quality.

Runny poached eggs on an English muffin with mock bearnaise sauce.

Have you ever tried to follow a classic French Béarnaise sauce only to end up with a clumpy, unappetizing mess? The good news is that you can create a foolproof Poached Eggs with Mock Béarnaise sauce at home with common ingredients.

You will be eating that Sunday brunch-style meal in far less time than it takes to emulsify hot butter in egg yolk and vinegar.

The sauce in this recipe is great over the poached eggs, spinach and English muffins, but you can also try drizzling it over a bison steak, crispy skinned salmon, or roasted veggies, too.

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What is Béarnaise Sauce?

Traditional Béarnaise sauce is a classic French sauce with rich, buttery flavor, similar in technique to a Hollandaise sauce, which can be tricky to make. It has the addition of tarragon and is popular over steak frites.

Advantages Over the Traditional Version

This mock Béarnaise sauce requires no cooking or constant whisking.
The sauce can be stored for later use.
The plastic pouches and wicks make poached egg placement and removal a cinch.
This recipe is foolproof (get the same great results every time).

Ingredients

tarragon - A leafy green herb commonly used in French cuisine.
fresh spinach - I recommend baby spinach since it's being eaten raw.
English Muffins - It's easy to just pick some English muffins up at the grocery store but you can also make homemade English muffins in a skillet. Toast them before topping with the poached eggs for best results.
white wine vinegar - This is another ingredient that sets Bearnaise sauce apart from a Hollandaise (which uses lemon juice). It's milder than regular white vinegar and ideal in sauces.

*Ingredient amounts are in the recipe card.

How to Make Poached Eggs With Mock Béarnaise Sauce

Poached egg with mock bearnaise sauce and spinach on a white plate with fork on the side.

Take a big piece of plastic wrap and place it over a cup, pushing to the inside of the cup until there's enough space for one egg.
Cover the inside of the plastic with oil.
Crack and place the egg (careful not to break the yolk) inside the plastic wrap. Close the top of the plastic with your hands, creating a small bag for the egg, and wrap it up using a long piece of kitchen twine. Create a knot so the egg is secure (try not to leave too much air), and don't cut the rest of the kitchen twine, as it will help you in the next couple steps. Repeat for the other eggs.
Add water to a deep pot and bring it to a boil, when it starts boiling, place the eggs inside and let them cook for 5 minutes (you can place them inside the pot and take them out using the kitchen twine).
For the mock Béarnaise sauce, mix all of the ingredients well.
Place the spinach over each side of the English muffins. Open the eggs directly over the spinach and cover with the sauce. Serve!

Make Ahead Tips

Mix up a large amount of the sauce at once and keep it in your fridge for ready use (for up to 5 days).
Prep and store spinach leaves between paper towels for quick access.
Slice the English muffins ahead of time and store them in the freezer until about 1 hour before making this recipe. They will keep more fresh and only take about 1 hour to thaw at room temperature.

Poached egg on an English muffin with mock bearnaise sauce on white plate.

More Delicious Breakfast Recipes to Try

If you tried this 🥚 Poached Eggs with Mock Béarnaise Sauce Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe! Even better, 📲 share a pic of your finished recipe on Instagram or Pinterest!

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5 from 4 votes

Poached Eggs with Mock Béarnaise Sauce

Here is a foolproof Poached Eggs with Mock Bearnaise sauce that you can make at home. The sauce is great over the poached eggs, spinach and English muffins. This breakfast dish is easy but restaurant-quality.

Course Breakfast

Cuisine American, French

Diet Vegetarian

Prep Time 20

Cook Time 5

Total Time 25

Servings

Calories 463kcal

Author Joss Dyckson

Equipment

1 piece of kitchen twine

Ingredients

For the Poached Eggs

4 eggs
2 English Muffins toasted for best results
fresh spinach
olive oil
salt and pepper
freshly chopped chives optional

For the Mock Bearnaise Sauce

¼ cup mayonnaise
2 tablespoons mustard
1 teaspoon dried tarragon
1 teaspoon white wine vinegar
salt and pepper to taste

US Customary - Metric

Instructions

Take a big piece of plastic wrap and place it over a cup, pushing to the inside of the cup until there's enough space for one egg. (See the Sous Vide method step by step.)
Cover the inside of the plastic with oil.
Crack and place the egg (careful not to break the yolk) inside the plastic wrap. Close the top of the plastic with your hands, creating a small bag for the egg, and wrap it up using a long piece of kitchen twine. Create a knot so the egg is secure (try not to leave too much air), and don't cut the rest of the kitchen twine, as it will help you in the next couple steps. Repeat for the other eggs.
Add water to a deep pot and bring it to a boil, when it starts boiling, place the eggs inside and let them cook for 5 minutes (you can place them inside the pot and take them out using the kitchen twine).
For the sauce, mix all of the ingredients well.
¼ cup mayonnaise, 2 tablespoons mustard, 1 teaspoon dried tarragon, 1 teaspoon white wine vinegar, salt and pepper
Place the spinach over each side of the English muffins. Open the eggs directly over the spinach, cover with the sauce and fresh chives, if desired. Serve!

Notes

Make ahead tips:
- If desired, you can mix up a large amount of the sauce at once and keep it in your fridge for ready use (for up to 5 days).
- Prep and store spinach leaves between paper towels for quick access.
- Slice the English muffins ahead of time and store them in the freezer until about 1 hour before making this recipe. They will keep more fresh and only take about 1 hour to thaw at room temperature.

Nutrition

How to Make Cake Pops with Cake Mix

April 8, 2019 by Joss Dyckson 24 Comments

Love to bake but don't exactly want a whole cake? Simplify this dessert and make some cake pops with a box of cake mix instead!

It's really easy to learn how to make cake pops with cake mix. Just pick up a tasty box of mix from the baking aisle, grab a few extra ingredients if you don't already have them on hand and you're all set!

Cake mix cake pops in small, light blue, pail.

Mix the cake mix batter up and in 5 minutes or less of bake time in a cake pop maker, you too can be enjoying these bites of deliciousness. The homemade icing is very easy to make and adds the finishing touch to this cake pop recipe.

What I love about baking cake pops this way is the lightness of the cake balls without frosting, compared to forming the balls by hand with the heavy frosting. This method makes it far easier to keep the treat from falling apart or off of the treat sticks when dipping into the coating! Yes, you know what I'm talking about.

Try out this recipe next time you're in the mood for a cake but want to eat something unique and snack size. Serve them at a birthday party or simply make a whole batch and share with friends and family.

I also have a tutorial for how to make cake pops with a mold if you're interested!

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Cake Mix Cake Pop Ingredients

a box of cake mix - Pick your favorite flavor of cake mix.
Ingredients indicated on the cake mix package - This is usually milk or water, oil or melted butter and eggs.
powdered sugar - For the coating.
lemon, juiced - If you don't want lemon flavor, use milk or water instead.
sprinkles - this is optional

For an alternative coating: For more variety, check out these other cake pop coating and icing options.

*Check recipe card for ingredient amounts.

Equipment

Cake pop maker - If you don't have a cake pop maker just yet, take a look at my personal top 5 cake pop maker picks.
Cake pop stand - you can buy a stand that is specifically made for cake pops or make a stand out of an empty egg carton by turning it upside down and poking holes in the center of the egg cavities. You could even use a cereal box by turning it on its side and poking some holes on it.
Lollipop sticks - These are easy to find in the baking aisle or get some treat sticks online.

Instructions

Step #1. Add cake mix to bowl. Lightly oil the inside of the cake pop maker and then plug it in to preheat it. Pour the cake mix into a bowl.

Step #2. Add ingredients to cake mix. Add the ingredients according to the cake mix package (in my case: melted butter, egg and milk). Whisk it all together.

Cake pop maker getting filled with batter.

Step #3. Fill cake pop maker with batter. Pour the batter into the cake pop maker cavities. Close the lid.

Cake pop maker with cake pop batter in cavities.

Pro Tip: Fill them about 1 mm from the top of the cavity so that they don't spill over or come out flat. I find that this is the sweet spot.

Cake pop maker with baked cake balls in it.

Step #4. Bake. Bake them for 4-5 minutes (if a toothpick comes out dry from the center, they are ready). Repeat for remaining batter. Unplug the device and let it cool before cleaning.

Step #5. Prepare the cake pop coating. Mix the powdered sugar with the lemon juice (or milk) to make the icing. For a thicker coating, add more icing sugar. For a thinner coating, add a little bit of water or more lemon juice.

Step #6. Insert treat sticks. Insert the tips of the treat sticks into the icing, and then into the cake pops. Place them on a tray or plate. Refrigerate for 30 minutes.

Chef's Note: Try to insert the treat stick about half-way into the cake pop for stability. Any further either way and the cake pop could fall off when you're coating it.

Step #7. Coat the cake pops. Dip the cake pops into the icing and coat with sprinkles. Place in a cake pop stand and let sit until coating has hardened (approximately 1 hour or more). They can be set in the fridge as well, for about 30 minutes.

Step #8. Serve & enjoy! The cake pops are now ready to eat! Serve and enjoy!

Storage Tips

Store the cake mix cake pops up to 1 week at room temperature, up to 1 month covered in the fridge or up to 3 months in the freezer.
Lining the container with paper towel helps keep moisture in control.

Troubleshooting & Tips

Sticking: Don't worry if you're having some trouble with the cake balls sticking to the cavities of the cake pop maker. Simply spray it down with baking spray or make sure each cavity is lightly oiled before piping in the batter and your cake balls will pop right out.
Overfilling: If you accidentally overfill the cake pop cavities, that is okay. After the cake pops bake, let them cool for a few minutes (they will crisp up) and then you can break off the excess cake.
Serving size: If you don't want to make all of the cake pops at once, you can freeze some of the cake balls for later in a freezer bag. Thaw them on the day of decorating/serving. I know 70 sounds like a lot but you'll be surprised how quick they are to make! Plus, it's great to have extra on hand that you can just pull out of the freezer when needed.

Recipe FAQs

Can you use regular cake mix in a cake pop maker?

Yes, you can use regular cake mix in a cake pop maker, but here are some tips for best results: Some cake mixes might call for water. It is better to use milk in place of water so that the cake pops are a little denser. Also, you can try adding an extra egg for a more solid structure.

Can I use chocolate instead of candy melts for cake pops?

Yes, you can use chocolate to coat your cake pops. I would recommend breaking up pieces of a chocolate bar instead of using chocolate chips for a smoother coating.

How to make chocolate more runny for cake pops?

It's easy to thin the chocolate coating by melting in a touch of coconut oil, vegetable shortening or cocoa butter. This will make it easier to coat the cake balls.

Cake mix cake pops with sprinkles in small, blue, decorative pails.

❤️More Bite Size Treats You Will Love

If you tried this recipe tutorial for 🎂 How to Make Cake Pops with Cake Mix or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Cake mix cake pops in small pails with sprinkles on top.

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5 from 22 votes

How to Make Cake Pops with Cake Mix

It's really easy to learn how to make cake pops with cake mix. Just pick up a tasty box of mix from the baking aisle, grab a few extra ingredients if you don't already have them on hand and you're all set to begin!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 4

Chill Time 1

Total Time 1 14

Servings cake pops

Calories 23kcal

Author Joss Dyckson

Equipment

Ingredients

For the Cake Pops

1 box cake mix
ingredients indicated on the cake mix package usually butter, egg and milk

For the Coating

1 cup powdered sugar
1 lemon juiced--If you don't want lemon flavor, use milk instead.
sprinkles to decorate

US Customary - Metric

Instructions

Lightly oil the inside of the cake pop maker and then plug it in to preheat it. Pour the cake mix into a bowl.
Add the ingredients according to the cake mix package (in our case: melted butter, egg and milk). Whisk it all together.
Pour the batter into the cake pop maker cavities (fill them to just below the top so that they don't spill over or come out flat). Close the lid.
Bake them for 4-5 minutes (if a toothpick comes out dry from the center, they are ready). Repeat for remaining batter. Unplug the device and let it cool before cleaning.
Mix the powdered sugar with the lemon juice (or milk) to make the icing. For a thicker coating, add more icing sugar. For a thinner coating, add a little bit of water or more lemon juice.
Insert the tips of the treat sticks into the icing, and then into the cake pops (about half-way into the cake pop). Place them on a tray or plate. Refrigerate for 30 minutes.
Dip the cake pops into the icing and coat with sprinkles. Place in a cake pop stand and let sit until coating has hardened (approximately 1 hour or more). They can be set in the fridge as well, for about 30 minutes.
Serve & enjoy!

Video

Notes

The nutrition information will vary depending on the cake mix you choose.
Cake pop maker tip: If you accidentally overfill the cake pop cavities, that is okay. After the cake pops bake, let them cool for a few minutes (they will crisp up) and then you can break off the excess cake.
Servings: If you don't want to make all of the cake pops at once, you can freeze some of the cake balls for later in a freezer bag. 70 sounds like a lot but they're very quick to make.
For an alternative coating: you can melt candy melts or chocolate in the microwave for 20-30 seconds at a time, stirring each time, until fully melted.
Cake pop stand: you can buy a stand that is specifically made for cake pops or make a stand out of an empty egg carton by turning it upside down and poking holes in the center of the egg cavities.
Batter: Some cake mixes might call for water. It is better to use milk in place of water so that the cake pops are a little denser. Also, you can try adding an extra egg for a more solid structure.
Storage: Store the cake mix cake ups up to 1 week at room temperature, up to 1 month covered in the fridge or up to 3 months in the freezer. Lining the container with paper towel helps keep moisture in control.

Nutrition

Kimchi Scrambled Eggs

April 3, 2019 by Joss Dyckson 11 Comments

If you love East Asian food, you will love these kimchi scrambled eggs. While recently enjoying brunch with my husband, the thought suddenly struck him: Kimchi! And this quick and easy breakfast recipe was born.

Korean kimchi scrambled eggs in pan on blue background.

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⭐ Delicious Scrambled Eggs With a Korean Twist

This American-Korean fusion kimchi dish is a perfect way to shake up your breakfast as we take on an American breakfast classic, the scrambled egg. This pro recipe technique in particular makes a creamy, soft and delicious scramble.

This easy-to-make recipe will quickly become your perfect go-to Korean breakfast recipe. And, with only five ingredients, your craving will be satisfied in no time.

Kimchi's surge in popularity has invited Korean and non-Korean foodies and chefs to turn to Korean ingredients. Kimchi has infused its way into salsa, kimchi tacos, kimchi burgers, chicken wings and even pasta (like in my kimchi carbonara), displaying both its versatility and growing popularity.

Eggs and kimchi may seem like an unlikely combination, but trust me, this pairing will make a delicious breakfast addition to any table's morning. I also pair them in this recipe for kimchi deviled eggs. The warm creaminess of a scrambled egg and the spicy kimchi will leave your taste buds begging for seconds.

Highlighted Comment

From HB: ⭐⭐⭐⭐⭐ "I never leave reviews on recipes, but this one is absolutely delicious! I have never cooked my eggs that way before. Thank you for the fun new meal idea."

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🥘 Ingredients

kimchi - I made a recipe tutorial covering how to make Korean kimchi at home but you can also buy it prepared from grocery stores.
sour cream - The sour cream will add some creaminess to the eggs but it is also added at the end to cool and stop the eggs from over-cooking.
kale - I love adding kale for some extra nutrition and texture.

*Check recipe card for full ingredients and amounts.

🔪 How to Make Kimchi Scrambled Eggs

Step 1: Crack the eggs straight into a non-stick saucepan. Add the butter. Do not beat the eggs or season yet. Turn the heat on to medium-high.

Step 2: Stir constantly using a spatula, turning the egg & butter.

Step 3: Once the pan gets hot, remove it from the heat for about 20 seconds, continuing to stir and return to heat. Do this at 30 second intervals to keep the eggs from over cooking. Cook this way for 2 to 4 minutes or until the eggs reach a creamy texture.

Scrambled eggs in pan with dollop of sour cream.

Step 4: Remove from heat. Mix in the sour cream immediately. This will help stop the eggs from continuing to cook.

Step 5: Add the kale and kimchi. Season to taste with salt and pepper.

Step 6: Serve the kimchi scrambled eggs immediately and enjoy!

Chef's Note: It can also be served atop buttery toast and alongside a warm cup of tea like my London Fog Latte.

❓ Kimchi Eggs FAQs

How do you store leftover kimchi scrambled eggs?

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Is kimchi good for breakfast?

Kimchi is a probiotic-packed side dish that complements your breakfast. Some people like to enjoy it in the early hours of the day, alongside their morning meal - it gives a burst of flavor to kickstart your day.

Korean kimchi scrambled eggs in bowl with dark rye bread on the side.

If you tried this Kimchi Scrambled Eggs Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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5 from 7 votes

Kimchi Scrambled Eggs

This fusion dish of kimchi scrambled eggs is a perfect way to shake up your scramble as we take on an American breakfast classic. This pro recipe technique in particular makes a creamy, soft and delicious scramble.

Course Breakfast

Cuisine American, Korean

Diet Gluten Free

Prep Time 5

Cook Time 5

Total Time 10

Servings

Calories 272kcal

Author Joss Dyckson

Ingredients

5 eggs
2 tablespoons butter
1 teaspoon sour cream
1 tablespoon kale chopped
1 tablespoon kimchi or more to taste
salt & pepper to taste

US Customary - Metric

Instructions

Crack the eggs straight into a non-stick saucepan. Add the butter. Do not beat the eggs or season yet. Turn the heat on to medium-high.
Stir constantly using a spatula, turning the egg & butter.
Once the pan gets hot, remove it from the heat for about 20 seconds, continuing to stir and return to heat. Do this at 30 second intervals to keep the eggs from over cooking. Cook this way for 2 to 4 minutes or until the eggs reach a creamy texture.
Remove from heat. Mix in the sour cream immediately. This will help stop the eggs from continuing to cook.
Add the kale and kimchi. Season to taste with salt and pepper. Enjoy immediately!

Video

Notes

Store leftovers in an airtight container in the fridge for up to 3 to 4 days.

Nutrition

How to Make Mochi Ice Cream (Video)

April 1, 2019 by Joss Dyckson 6 Comments

While professionally produced mochi might seem out of reach for anyone not living in Japan, it's actually quite simple to learn how to make mochi ice cream at home with only a few ingredients and supplies.

Some genius had the bright idea to combine mochi with ice cream and give us the amazing dessert that is mochi ice cream: little balls of ice cream wrapped up in a sweet and sticky layer of mochi. It's a fun and delicious 4-ingredient dessert. It's similar to strawberry Daifuku mochi but with ice cream instead of fresh fruit.

That soft, supple mochi exterior blends perfectly with the creamy and decadent ice cream center resulting in what's sure to become your new favorite dessert.

Simply follow my mochi recipe to teach you everything you'll need to create these fabulous frozen mochi balls using your favorite ice cream from scratch. Kids may not find this recipe so easy to help out with (although my daughter still loves to pitch in), but they will surely enjoy eating it!

This Brazilian papaya cream frozen dessert is also delicious, and it's a wonderful example of another cultural dessert!

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What is Mochi Ice Cream?

Mochi ice cream is a delightful Japanese confection made with ice cream that is enveloped into a dough in a shape similar to a purse-shaped dumpling!

The mochi dough itself is made with glutinous rice flour or 'sweet rice flour'. It goes through a process of steaming and then being rolled and cut out into circles to be later filled with a ball of your favorite ice cream; it's unique and delicious!

Traditionally, the mochi dough is steamed on the stove, but it can also be cooked in the microwave (which is how I will be showing you in this tutorial) or even with a mochi maker.

Ingredients

Mochi ice cream consists of dough that is made from glutinous rice flour, water and sugar wrapped around ice cream.

glutinous rice flour - There is a slight difference in glutinous rice flours. Shiratamako is more expensive but is easier to combine with the water and easier to work with when rolling out the dough. Mochiko is cheaper and more available, but harder to work with.
cornstarch - The dough will be very sticky so you need cornstarch to prevent it from sticking to your hands and the work surface when you're rolling it out.
ice cream - I used mint chocolate chip because it's a family favorite in my house but choose your favorite! You could even use vegan ice cream with my banana ice cream recipe. I have some more flavor ideas below to get you started.

*Check recipe card for ingredient amounts.

Mochi Ice Cream Flavors

Mochi ice cream flavor ideas infographic.

Fan Favorites

These flavors are very common for mochi ice cream balls:

strawberry
green tea
mango
matcha
coconut
passion fruit

Classic Flavors

These flavors are easily found in the grocery store because they are the classics:

vanilla
chocolate
mint chocolate chip
cookie dough
cookies and cream

Creative Combos

Get a little more creative with these fun flavors:

How to Make Mochi Ice Cream (Steps)

Mint ice cream balls in a muffin tray with a small tub of ice cream and a scoop on the side, marble background.

Step 1. Portion the ice cream. Scoop out the ice cream into smaller portions and place them in a muffin tin (you can use an ice cream scoop for this). Transfer to the freezer while you make the dough.

Flour and water in small bowl on marble background.

Step 2. Make the dough. Add the rice flour, sugar and water to a bowl and mix until it has dissolved completely.

Chef's Note: Freezing the ice cream in smaller portions will help you work with the ice cream quicker when forming the mochi balls - instead of working with the whole container. There isn't an exact amount of ice cream to use; you can use a spoon or cookie scoop to scoop the amount that will fit into the mochi dough circle.

Flour mixture in small glass bowl with plastic wrap on top, on marble background.

Step 3. Cook the dough. Cover with plastic wrap and heat it on high heat in the microwave for 1 minute. Take it out and stir carefully with a spatula. Cover again and cook for 1 more minute at high heat. Stir again with the spatula and cook for 1 more minute (for a total of 3 minutes).

Small glass bowl with sticky mochi dough and a spatula on marble background.

Chef's Note: Above is an image of what it should look like when the dough is ready.

Rolling pin on mochi dough ball on floured surface.

Step 4. Roll out mochi dough. Cover the work surface and your hands with cornstarch (be generous with it). Transfer the cooked mochi to the work surface. Cover the dough completely with more cornstarch and roll it until flat (about 2 mm thick).

Pro Tip: Whenever you feel the dough get too sticky, add more of the cornstarch. Be prepared to work quickly as mochi dough becomes less flexible and harder to work with the longer it sits.

Step 5. Cut into circles. Cut circles out of the dough using a cookie cutter. Pile the circles on top of each other, separating them with plastic wrap so they don't stick (add more cornstarch if needed). You should get approximately 10 circles in total.

Pro Tip: You can combine the cut outs and roll them together again to make new circles.

Chef's Note: I use a cutter that has a diameter of 11 cm (4.5 inches).

Mochi dough circle with mint chocolate chip ice cream on plastic wrap in a hand.

Step 6. Add ice cream to dough. Scoop an ice cream portion out and place it over one of the dough circles.

Hands tying up mochi ice cream ball in plastic wrap.

Step 7. Close it up. Close the circle with the help of the plastic wrap and place it on a tray. Repeat for the rest of them.

Hands removing mochi ice cream ball from plastic wrap.

Step 8. Freeze. Freeze for 30 more minutes.

Mochi ice cream cut open on small plate close up.

Step 9. Serve. Remove the plastic wrap and serve!

Joss' Top Tips

I recommend working in a cool kitchen for best results, so that the ice cream doesn't melt too quickly.
The great thing about this recipe is just how customizable it is, though. Mochi ice cream flavors are pretty much limitless since you can use any flavor of ice cream you like when you're making them.
Although the color of the ice cream will show through the dough a little, you could also try adding food coloring to the dough for something a little more vibrant.
It is possible to buy a mochi maker online. I haven't tested the use of it, therefore I can't fully recommend using it, but you might find it helpful if mochi is something you will be preparing often.

Storage

The mochi balls can be stored in the freezer for up to 3 to 4 months but make sure to cover them well and place in a freezer bag.

How to Make Mochi Ice Cream FAQs

What is glutinous rice flour?

Glutinous rice flour is flour made from 'sweet rice' or 'sticky rice'; the rice that is used in sushi. The word glutinous in its name is pertaining to the stickiness of the rice and is actually gluten free. It is very starchy and therefore works well as a thickening agent for gravies, soups etc.

It is not to be confused with regular rice flour, which is made from the common white rice. However, it can also be used in gluten-free baking.

Is mochi ice cream gluten free?

Yes, it is made of a gluten-free rice flour dough.

How do you eat mochi ice cream?

You can eat mochi ice cream frozen by hand, after thawing for about one minute to let the dough soften. You can also cut it into pieces or in half, but eat it up quickly before the ice cream melts!

What does mochi ice cream taste like?

The taste can differ depending on the type of ice cream in the center. The dough itself has a slightly sweet taste with a neutral flavor from the rice flour.

Where is mochi ice cream from and who invented it?

It's a Japanese treat. It was invented by a Japanese-American business woman named Frances Hashimoto.

Mochi ball with mint chocolate chip ice cream cut open on small plate.

❤️ More Dessert Recipe Tutorials To Consider

If you tried this 📋 recipe tutorial for 🍡 How to Make Mochi Ice Cream or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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5 from 5 votes

How to Make Mochi Ice Cream

Simply follow this recipe to learn how to make mochi ice cream from scratch. You can create these fabulous frozen mochi balls at home using your favorite ice cream.

Course Dessert

Cuisine Japanese

Diet Gluten Free, Vegetarian

Prep Time 25

Cook Time 3

Freeze Time 30

Total Time 58

Servings mochi balls

Calories 117kcal

Author Joss Dyckson

Equipment

Ingredients

¾ cup glutinous rice flour
¼ cup sugar
¾ cup water
cornstarch for rolling out the dough
your favorite ice cream mint chocolate chip, strawberry, green tea, mango, etc.

US Customary - Metric

Instructions

Scoop out the ice cream into smaller portions and place them in a muffin tin (you can use an ice cream scoop for this). Transfer to the freezer while you make the dough (this will help you work with the ice cream quicker when forming the mochi balls - instead of working with the whole container).
Add the rice flour, sugar and water to a bowl and mix until it has dissolved completely.
¾ cup glutinous rice flour, ¼ cup sugar, ¾ cup water
Cover with plastic wrap and heat it on high heat in the microwave for 1 minute.
Take it out and stir carefully with a spatula. Cover again and cook for 1 more minute at high heat. Stir again with the spatula and cook for 1 more minute (for a total of 3 minutes).
Cover the work surface and your hands with cornstarch (be generous with it). Transfer the cooked mochi to the work surface. Cover the dough completely with more cornstarch and roll it until flat (about 2 mm thick).
Cut circles out of the dough using a cookie cutter. Pile the circles on top of each other, separating them with plastic wrap so they don't stick (add more cornstarch if needed). You should get approximately 10 circles in total.
Scoop an ice cream portion out and place it over one of the dough circles.
Close the circle with the help of the plastic wrap and place it on a tray. Repeat for the rest of them.
Freeze for 30 more minutes.
Remove the plastic wrap and serve!

Video

Notes

Cutter Size: I use a cutter that has a diameter of 11 cm (4.5 inches).
Temperature Tip: I recommend working in a cool kitchen for best results, so that the ice cream doesn't melt too quickly.
Food Coloring Option: Although the color of the ice cream will show through the dough a little, you could also try adding food coloring to the dough for something a little more vibrant.
Scoop Tip: There isn't an exact amount of ice cream to use. You can use a spoon or cookie scoop to scoop the amount that fits into the mochi dough circle.
Serving Suggestion: You can eat mochi ice cream frozen by hand, after thawing for about one minute to let the dough soften. You can also cut it into pieces or in half, but eat it up quickly before the ice cream melts!
Storage: The mochi can be stored in the freezer for up to 3 to 4 months but make sure to cover it well and place in a freezer bag.
Gluten: This treat is gluten free!

Nutrition

Double Chocolate Donut Holes (Video)

March 29, 2019 by Joss Dyckson 2 Comments

In this recipe, I will be showing you how to make double chocolate donut holes in a cake pop maker. This is an easy and quick 20 minute recipe and there is no frying involved.

Chocolate covered donut holes on white serving dish.

If the thought of trying to fry balls of batter in a piping hot pot of oil doesn't sound enticing to you, try this easier method instead. In this particular recipe, the donut holes are baked in a cake pop maker and glazed in chocolate-for less mess and fewer calories.

Any chocolate lover will love this recipe, starting with a chocolatey batter and finishing with a smooth, decadent, melted chocolate coating; this little treat has all sweet-tooth bases covered.

You literally pipe the batter in, close the lid and 5 minutes later: voila! Perfectly moist, round treats ready for snack time or dessert.

I also have these fudgy brownie bites and Black Forest cake balls that you might like as well as a pile of amazing homemade dessert recipes!

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Ingredients

cocoa powder - The cocoa powder will give the donut holes chocolate flavor and they will be glazed with the melted chocolate bar, creating a double chocolate delight!
baking powder - This actually contains baking soda and helps the donuts to rise and have airy texture.
milk - I use whole milk but you can also use skim milk or even water if you prefer.
vegetable oil - Can substitute with canola oil or a healthier oil like avocado oil.
butter - Salted butter is okay to use; it will enhance the flavor of the donut holes.
chocolate - For best results, use a high quality chocolate bar (milk or dark), broken into chunks. I personally love Lindt and Dairy Milk.

*Check recipe card for ingredient amounts.

How to Make Chocolate Donut Holes

Step #1. Add all dry ingredients to a bowl and mix them well.

Step #2. Add the egg, milk and vegetable oil.

Donut hole batter in cake pop maker holes.

Step #3. Pour the batter into a preheated cake pop maker. Bake them for around 3-4 minutes.

Chef's Note: You can test with a toothpick for doneness: if it comes out dry, the donut holes are ready. While the donut holes are cooling, you can work on melting the chocolate.

Step #4. Melt the chocolate/butter mixture completely until smooth and shiny.

Donut holes on tray with bowl of chocolate.

Step #5. Cover the donut holes with the chocolate coating. If you wish, you can add candy sprinkles at this point. Let the chocolate harden.

🍫 Chef's Note: For coffee lovers, you can also make chocolate coated coffee beans and sprinkle them on top of the freshly dipped chocolate donut holes.

Chocolate covered donut holes on serving tray with pieces of chocolate bar on the side.

Step #6. Serve the double chocolate donut holes!

Joss' Tips

Melting the chocolate/butter: Alternatively, you can melt the chocolate and butter together in the microwave in 15 or 20 second intervals, mixing each time until smooth. Don't microwave for too long at one time or you could have a mess in the microwave and it will be overcooked.
Don't overfill the cake pop maker cavities: Fill them to just below the top for best results (about 1 mm from the top). If you happen to overfill them and there is excess cake around the balls, just wait for them to cool, then snap it off with your fingers. It gets crispy and brittle once cooled!
Cool the donut holes: Make sure to cool the donut holes completely before glazing with the chocolate or the chocolate will not stick properly.
Use dipping tools: I like to use a cake pop dipping tool to remove the donut holes from the cake pop maker as well as to handle them during dipping.

Double Chocolate Donut Holes FAQs

What are donut holes?

Donut holes, traditionally the dough that comes from the center of the donut, have become such a popular confection that donut shops have dedicated special cutters to recreate the treat into a slightly larger, but still bite-size snack. They come in any and all flavors that you would see the donut adorned in, including fillings, glazes, chocolate and sprinkles.

How do you store the donut holes?

They taste best when eaten fresh, but if you are wanting to make them ahead of time, similar to cake pops, these donut holes should be stored in a covered container: at room temperature for up to 2 to 3 days, in the fridge for up to 1 week or in the freezer for up to 3 months.

How do you freeze them?

For freezing they can be placed in freezer bags once cooled and the chocolate is set.

Chocolate covered donut holes in white dish.

More Melt in Your Mouth Chocolate Recipes

If you tried this Double Chocolate Donut Holes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Chocolate covered donut holes on serving tray.

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5 from 3 votes

Double Chocolate Donut Holes

In this recipe, I will be showing you how to make double chocolate donut holes in a cake pop maker. This is an easy and quick 20 minute recipe and there is no frying involved.

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 4

Total Time 19

Servings donut holes

Calories 65kcal

Author Joss Dyckson

Equipment

Ingredients

For the Donut Holes

1 ½ cups flour
¼ cup cocoa powder
½ cup sugar
2 teaspoons baking powder
½ teaspoon salt
1 egg
1 cup milk
¼ cup vegetable oil

For the Chocolate Coating

1 tablespoon butter
1 cup chocolate bar pieces about 175 grams

US Customary - Metric

Instructions

Add all dry ingredients to a bowl and mix them well.
1 ½ cups flour, ¼ cup cocoa powder, ½ cup sugar, 2 teaspoons baking powder, ½ teaspoon salt
Add the egg, milk and vegetable oil and combine.
1 egg, 1 cup milk, ¼ cup vegetable oil
Pour the batter into a preheated cake pop maker (fill them about 1 mm from the top) and close the lid. Bake them for around 3-4 minutes (You can test with a toothpick. If it comes out dry, they are ready). Remove and let cool.
Place a metal bowl over a pot of simmering water (double-boiler style) and add the butter and chocolate. Melt the chocolate/butter mixture completely until smooth and shiny, stirring constantly.¹
1 tablespoon butter, 1 cup chocolate bar pieces
Cover the donut holes with the chocolate coating. If you wish, you can add candy sprinkles at this point. Let them sit until the chocolate hardens (in the fridge or room temperature).
Serve & enjoy!

Video

Notes

Melting the chocolate/butter: Alternatively, you can melt the chocolate and butter together in the microwave in 15 or 20 second intervals, mixing each time until smooth. Don't microwave for too long at one time or you could have a mess in the microwave and it will be overcooked.
Use dipping tools: I like to use a cake pop dipping tool to remove the donut holes from the cake pop maker as well as to handle them during dipping.
How to fix accidental overfilling: If there's a little bit of excess cake around the balls (from overfilling the cake pop holes), just wait for the balls to cool, then snap it off with your fingers. It gets crispy and brittle once cooled.
Storage: These donut holes should be stored in a covered container at room temperature for up to 2 to 3 days, in the fridge for up to 1 week or in the freezer for up to 3 months.
Freezing tip: For freezing they can be placed in freezer bags once cooled and the chocolate is set.

Nutrition

Vegan Pad Thai

March 27, 2019 by Joss Dyckson 2 Comments

Pad Thai is one of those non-vegan comfort foods that can be converted into a plant-based delight with just a few tweaks. This recipe shows just how simple it is to make vegan Pad Thai in about 30 minutes.

Vegan Pad Thai in a black bowl with chopsticks and peanuts in a jar on the side.

With only fifteen minutes of prep time, it is quick and easy. Use it to satisfy your own cravings, make it for dinner as the new family favorite, or share it with friends at a potluck.

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Vegan-Friendly Ingredients

rice noodles
sesame oil
garlic cloves
fresh ginger
onions
carrots
green beans

red bell pepper
coconut milk
peanuts
curry powder
cilantro
scallions
black sesame seeds

Top view of Pad Thai in a black bowl with chopsticks and peanuts on the side.

Pad Thai is one of the most popular Asian dishes in the world, and it's no wonder why. The stir-fried rice noodles have a delightfully chewy texture that you can't find in anything else, which is complemented perfectly by the crunch of chopped peanuts.

Unfortunately, the Pad Thai you find at restaurants is typically not vegan or even vegetarian, even though it is traditionally topped with tofu. Common ingredients include fish sauce, eggs, and shrimp. Luckily, it is so easy to sub these things out to make a Vegan Pad Thai. The result is just as flavorful as the original.

❤️You might also like my homemade vegan matcha latte powder (and latte) recipe.

Vegan Pad Thai in a black bowl with chopsticks.

How to Make it

This recipe makes enough for 2 servings but can easily be doubled or tripled in the recipe card.

Cook the noodles. Put the noodles in a large bowl and cover with hot water. Let them soak for 3 minutes. Drain the noodles well in a colander. Reserve.
Stir fry the veggies. In a large nonstick wok or skillet, heat the sesame oil. Add the garlic, ginger and all of the veggies (except for the scallions) and cook over med-high heat, stirring occasionally until lightly browned (about 5 minutes). Add the noodles and stir-fry until heated through, about 2 minutes.
Thicken the sauce. Add the coconut milk, peanuts, curry powder, salt and pepper and cook until the sauce has slightly thickened (2 to 3 minutes).
Serve. Garnish with cilantro, scallions and sesame seeds.

Storage

If you have leftovers, store them in an airtight container for up to 5 days in the fridge. They can be reheated on the stove or in the microwave. You may need to add a little more oil, coconut milk or water to the pan to avoid it being dry.

Vegan Pad Thai in a black bowl with peanuts in a jar in the background.

Wine & Beer Pairing

If you're looking for a wine to pair with your vegan Pad Thai, it is best to choose a crisp, white wine like a Sauvignon Blanc or Riesling. As for a red wine, you could go with a Pinot Noir.

Dark beers with their chocolate and coffee aromas go especially well with nuts and coconut milk, so you can choose from your favorite stouts, porters and black lagers for this creamy Thai dish.

Vegan Pad Thai in a black bowl with chopsticks and peanuts in a jar in the background.

Enjoy!

Vegans and non-vegans alike are sure to ask for the recipe. They may be surprised to find out that it is not only delicious but also cruelty-free and nutritious.

After you try out this recipe, let me know what you think!

📋Recipe

Vegan Pad Thai in a black bowl with chopsticks and peanuts on the side.

Print Pin

5 from 1 vote

Vegan Pad Thai

This recipe shows just how simple it is to make vegan Pad Thai. With only fifteen minutes of prep time, it is quick and easy.

Course Main Course

Cuisine Thai

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 562kcal

Author Joss Dyckson

Ingredients

2 cups rice noodles
1 tablespoon sesame oil
2 garlic cloves chopped
2 tablespoons fresh ginger chopped
½ cup onion thinly sliced
½ cup carrot thinly sliced
½ cup green beans thinly sliced
½ cup red bell pepper thinly sliced
½ cup coconut milk
¼ cup peanuts chopped
1 tablespoon curry powder
2 tablespoons cilantro chopped
¼ cup scallions thinly sliced
1 tablespoon black sesame seeds
salt and pepper to taste

US Customary - Metric

Instructions

Put the noodles in a large bowl and cover with hot water. Let them soak for 3 minutes.
Drain the noodles well in a colander. Reserve.
In a large nonstick wok or skillet, heat the sesame oil. Add the garlic, ginger and all of the veggies (except for the scallions) and cook over med-high heat, stirring occasionally until lightly browned (about 5 minutes).
Add the noodles and stir-fry until heated through, about 2 minutes.
Add the coconut milk, peanuts, curry powder, salt and pepper and cook until the sauce has slightly thickened (2 to 3 minutes).
Garnish with cilantro, scallions and sesame seeds.

Notes

If you have leftovers, store them in an airtight container for up to 5 days in the fridge.
They can be reheated on the stove or in the microwave. You may need to add a little more oil, coconut milk or water to the pan to avoid it being dry.

Nutrition

How to Make Banana Ice Cream

March 25, 2019 by Joss Dyckson 4 Comments

In this tutorial, I will show you how to make banana ice cream aka. 'nice cream', with only one ingredient! Homemade "nice cream" does not require the use of an ice cream maker. This one-ingredient, vegan dessert remarkably resembles the classic.

Vegan banana ice cream in a dessert dish with a spoon on the side.

To whip a batch up of this moo-free recipe yourself, all you need is a frozen banana to purée in a blender or food processor. I like to enjoy a bowl of this sweet, creamy goodness all summer long with my kids.

I also include some flavor ideas like strawberry shortcake ice cream, blueberry, mint chocolate chip and more.

This dessert is full of banana flavor. If that's your thing, you would probably love this simple bananas foster dessert and chocolate banana cake pops recipe.

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Ingredients

Fresh bananas - You can skip to step #3 if you have pre-frozen banana chunks on hand.

When you make homemade banana ice cream without eggs, vegan eaters can indulge as well!

Instructions

Step 1. Cut bananas. Cut the fresh bananas into big chunks.

Step 2. Freeze. Place the banana pieces into a plastic bag and freeze for 1 day or overnight.

Step 3. Process. Process the frozen bananas in a food processor or blender until smooth and very creamy.

Blended banana ice cream in a food processor.

Pro Tip: If you are having difficulties with blending the bananas, try adding a splash or two of a plant-based milk like almond milk or pumpkin seed milk.

Scooping banana ice cream out of food processor.

Step 4. Scoop it out. Scoop out the ice cream into a bowl or dessert dish.

Vegan banana ice cream in a dessert dish with chocolate grated on top.

Step 5. Serve. Serve and enjoy immediately.

Chef's Note: This is optional but you can garnish your finished treat with shaved vegan chocolate if desired or sprinkle with some chocolate covered coffee beans.

Banana Ice Cream Flavor Ideas

Nice cream is delicious plain but sometimes I like to add vanilla powder for a little extra flavor (check out how to make vanilla powder). You can also take it to another level with one of these fun banana ice cream flavor ideas:

Blueberry: This one is easy! Just blend ¼ cup of fresh or frozen blueberries with the banana.
Butter pecan: Blend 2 tablespoons of chopped roasted pecans, ½ of teaspoon vanilla extract, 1-2 tablespoons of maple syrup, and ½ teaspoon of non-dairy butter spread with the bananas.
Chocolate peanut butter: Blend 1-2 tablespoons of peanut butter and 1 tablespoon of cocoa powder with the bananas.
Mint chocolate chip: Blend a couple of drops of peppermint extract with the bananas. Fold in a tablespoon or two of non-dairy chocolate chips.
Strawberry shortcake: Blend the bananas. Once smooth, add ½ tablespoon of vanilla extract and 2 tablespoons of coconut cream. Fold in ¼ cup of strawberries and small handful of vegan biscuits.

Tips

Blending frozen banana chunks in a food processor.

Blending. If it doesn't seem that the bananas are blending into a smooth mixture, don't panic! They'll look like rough crumbles at first. Just wait a few minutes for the magic to happen. For some flavors, like peanut butter, you might need to add a splash or two of almond or coconut milk to help the blending process.
Soft or hard ice cream. For soft-serve, enjoy your creation as soon as it finishes blending. If you like harder treats, freeze the mixture in a covered container until firm.

Recipe FAQs

Can you mash bananas and freeze them for ice cream?

If you simply mash bananas and freeze them, the ice cream will turn out hard. For best results, blend the frozen bananas until smooth, using a food processor or blender and then serve immediately.

Do frozen bananas taste like ice cream?

Frozen bananas have a similar creaminess and taste to ice cream but with banana flavor. The real stuff is definitely more creamy and milky. When you make banana ice cream, you can add vanilla to make it taste even more ice-cream like.

Is ice cream made from bananas healthy?

Ice cream made from bananas doesn't need any added sugar or flavor to taste sweet, creamy and delicious. It's a treat made from 100% fruit.

Banana nice cream with chocolate shavings in a dessert glass.

❤️More Cool Treats You Will Love

If you tried this recipe tutorial for 🍌 How to Make Banana Ice Cream (Nice Cream) or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Homemade banana ice cream with chocolate shavings in a dessert glass.

Print Pin

5 from 3 votes

How to Make Banana Ice Cream

Believe it or not, I can show you how to make banana ice cream aka. 'nice cream', with only one ingredient! Homemade "nice cream" does not require the use of an ice cream maker.

Course Dessert

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 210kcal

Author Joss Dyckson

Equipment

Food processor or blender

Ingredients

2-3 ripe bananas you can also use pre-frozen bananas
vegan chocolate optional garnish

US Customary - Metric

Instructions

Cut the bananas into big chunks (or use pre-frozen bananas and skip to step #3).
Place the banana pieces in a plastic bag and freeze overnight.
Add the frozen bananas to a food processer or blender and process until smooth and very creamy.
Scoop out the banana ice cream into a dessert dish.
Serve and enjoy!

Notes

Optionally, you can grate vegan chocolate on top of the ice cream.
If you are having difficulties with blending the bananas, try adding a splash or two of a plant-based milk.
Nice cream is delicious plain but sometimes I like to add vanilla powder for a little extra flavor (check out how to make vanilla powder).
For soft-serve, enjoy your creation as soon as it finishes blending. If you like harder treats, freeze the mixture in a covered container until firm.

Nutrition

Spring White Wine Sangria

March 20, 2019 by Joss Dyckson 13 Comments

This spring white wine sangria with fresh peppermint is light, fruity and delicious! It takes only 5 minutes to prepare a pitcher of this Spanish cocktail.

Spring white wine sangria in stemless wine glass.

Sangria is my favorite white wine cocktail. The flavor from the fruit is infused into the beverage, giving it a fresh and vibrant taste, perfect for spring or Easter holiday celebrations for the adults to enjoy.

It has a nice mix of spirits and sweetener. If you've never tried this refreshing Easter white wine sangria in the springtime, you're definitely missing out.

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🍓 Ingredients

white wine - A dry, crisp white wine such as Sauvignon Blanc works great for this recipe. Make sure it is nice and chilled. You can substitute with rosé or chardonnay if you like.
brandy - If needed, you can substitute with triple sec or rum but I do love the taste of brandy in this sangria cocktail.
lemon-lime soda - Such as Sprite, 7-Up or store-brand.
strawberries - Try to pick strawberries that are consistent in size and bright red.
peaches - You want your peaches to be ripe but not too-ripe or they won't look as nice when you cut them and add them to your sangria.
oranges - I use navel oranges but blood oranges would look pretty cool too.
mint - Adding fresh peppermint gives extra fresh, spring vibes.

*Check recipe card for full ingredient amounts.

Chef's Note: If desired, you can add one or two more of your favorite fruits such as raspberries (like I do in my raspberry twist cocktail), mangoes or another citrus fruit. Fresh fruit is ideal but frozen fruit tends to be cheaper so you can use that if you prefer. The frozen fruit will thaw pretty quickly in the drink; it just doesn't look as nice and fresh, in my opinion.

Pro Tip: Make sure the ingredients are nice and chilled before preparing the sangria!

🍑 Tips on Slicing the Fruit

When you slice fruit for a white sangria, you want them to look as beautiful and fresh as possible because they are very visible in a white wine sangria.

Clean: First of all, make sure all of the fruit is cleaned well.
Oranges: My favorite way to slice the oranges is to cut them into thin slices and then slice them in half again, forming a half-circle (as seen above). They look stunning in the drink and they aren't overly large.
Strawberries: Cut off the green tops and then slice thinly lengthwise.
Peaches: Pit the peaches and slice into thin wedges. I leave the peel on because I think it looks better.

🍹 How to Make Spring White Wine Sangria

Fresh fruit and mint added to glass pitcher.

Step 1: Add fruit. Add the fruit and mint leaves to a pitcher.

White wine pouring into pitcher filled with fresh fruit.

Step 2: Add the alcohol. Pour the brandy and wine over top of the fruit.

Spring sangria in glass pitcher with lemon-lime soda.

Step 3: Add soda. Slowly pour in the can of soda.

Spring sangria getting mixed with spoon in glass pitcher.

Step 4: Stir. Stir it all together gently.

Chef's Note: If you would like to adjust the sweetness, add a touch of agave nectar. It blends well into the beverage. Or, add some more of the soda.

Spring sangria in pitcher and ice in wine glass.

Step 5: Add ice. Fill wine glasses with ice.

Spring white wine sangria in glass and pitcher with mint.

Step 6: Add sangria and serve. Pour the sangria into the wine glasses, making sure to include some of the fruit. Serve!

Chef's Note: You can serve it immediately or let the wine soak into the fruit for a couple of hours in the fridge before serving.

🧀 What to Eat With White Sangria

Appetizer: Try this baked brie cheese appetizer because--wine and cheese are a classic combination.
Main dish: White wine tastes amazing with creamy, buttery pasta. Try my creamy lemon basil pasta.
Dessert: Light, lemony desserts and pastries pair amazingly with white sangria so give my no-bake lemon bars a try.

❓ White Wine Sangria FAQs

How do you store spring sangria?

This sangria can be stored in the refrigerator for up to 2 days, covered.

What is white sangria?

White sangria is a Spanish cocktail made with white wine, fresh fruit and sometimes other spirits and sparkling water.

Which white wine is good for sangria?

Spanish white wines that are dry and high in acidity, such as Verdejo or Albariño, are great for this sweet sangria. You could also go with a crisp, white wine from another country such as a Sauvignon Blanc from France or a Vermentino from Italy.

Is white sangria sweeter than red?

Generally, white sangria tends to carry a sweeter taste compared to red, though the choice ultimately lies in your hands; you can sweeten it to your taste preference.

Spring white wine sangria in glass with mint.

❤️ More Delicious Fruity Cocktails

If you tried this Spring White Wine Sangria Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Spring white wine sangria in wine glass.

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5 from 18 votes

Spring White Wine Sangria

This spring white wine sangria with fresh peppermint is light, fruity and delicious! It takes only 5 minutes to prepare a pitcher of this Spanish cocktail for spring or Easter celebrations.

Course Drinks

Cuisine Spanish

Diet Vegan, Vegetarian

Prep Time 5

Total Time 5

Servings

Calories 172kcal

Author Joss Dyckson

Equipment

Pitcher

Ingredients

½ cup fresh peaches pitted and sliced
1 cup strawberries sliced
1 orange sliced
12 fresh mint leaves
¼ cup brandy
1 bottle dry white wine chilled (25 oz./750 ml)
1 can lemon-lime soda chilled (12 oz./355 ml) - such as Sprite or 7Up
ice cubes

US Customary - Metric

Instructions

Add the fruit and mint leaves to a pitcher.
Pour the brandy and wine over top of the fruit. Slowly pour in the can of soda. Stir it all together gently.
Fill wine glasses with ice. Pour the sangria into the wine glasses, making sure to include some of the fruit. Or, let the wine soak into the fruit for a couple of hours in the fridge before serving.

Notes

This sangria can be stored in the refrigerator for up to 2 days, covered.
Fresh fruit is ideal but frozen fruit tends to be cheaper so you can use that if you prefer. The frozen fruit will thaw pretty quickly in the drink.
If you would like to adjust the sweetness, add a touch of agave nectar. It blends well into the beverage. Or, add some more of the soda.
Spanish white wines that are dry and high in acidity, such as Verdejo or Albariño, are great for this sweet sangria. You could also go with a crisp, white wine from another country such as a Sauvignon Blanc from France or a Vermentino from Italy.

Nutrition

How to Make Cake Pops with a Cake Pop Maker

March 18, 2019 by Joss Dyckson Leave a Comment

Cake pops make it easy to serve a little bite of delicious cake in a portable and easy to eat fashion. Whether you are planning a bake sale, birthday party, or baby shower, cake pops make the perfect treat. They are cute, sweet and….not always easy to make from scratch, especially if you're a beginner! Making them can be a little labor-intensive, but there's an easier way.

In the following recipe, I'll teach you how to make cake pops with a cake pop maker.

Glazed cake pop on a serving dish, closeup.

These cake pops are less messy and a lot simpler to make because you make them without frosting inside. They are less dense than homemade cake pops, which means easier to coat and seal to lollipop sticks. Just follow the instructions below for tasty cake pops without the hassle.

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Gather Items & Ingredients

Cake pop ingredients in bowls on wooden background, as well as a whisk.

½ cup butter, melted
¾ cup sugar
2 eggs
1 ½ cups flour
1 tsp. baking soda
1 tsp. baking powder
½ cup milk
Lollipop sticks
Cake Pop Maker

Orange glaze:

1 ½ tbsp. orange juice
½ cup powdered sugar

Lightly oil the cooking plates and plug the cake pop maker in to heat it up. There should be an indicator light that notifies you when the device is ready.

Step #1. Mix Sugar & Butter

Combine the sugar with the melted butter.

Step #2. Add Eggs

Cake batter ingredients in a bowl. Measuring spoons on the side.

Add the eggs and mix until smooth.

Step #3. Add the Flour & Powders

Add the flour, baking soda and baking powder.

Step #4. Add Milk

Cake batter in a bowl with a whisk. Measuring spoons on the side.

Add the milk and mix until smooth.

Step #5. Pipe the Batter into the Cake Pop Maker

Piping batter into cake pop maker cavities.

Pour the batter into a piping bag and fill each cake pop cavity in the cake pop maker to just below the top (careful not to overfill).

Step #6. Bake for 4 to 5 Minutes

Baked cake balls in cake pop maker, wood background.

Close the lid and bake for 4 to 5 minutes (you can use a toothpick to check if it's ready). Remove the cake balls to a tray carefully, as the cake pop maker can become very hot to handle. I like to use a heat glove or spatula. When finished, unplug the unit and let it cool before wiping clean.

COOKING TIP: If there is excess cake on the cake balls (which is common), simply remove it with a small knife, once the cake pops have cooled.

Step #7. Make the Glaze

Adding orange juice to icing sugar in a bowl.

Mix the powdered sugar and the orange juice until smooth.

Step #8. Cool & Roll in Glaze

Let the cake pops cool and roll them in the orange glaze to cover the top. Let them dry before inserting the treat sticks or serving them directly.

Glazing cake pops and adding to serving tray on wood background.

Step #9. Serve & Enjoy!

Finished, glazed cake pops in jar on wooden background.

Glazed cake pops in a glass jar, wood background.

You might have been wondering how to use a cake pop maker. Now you know how easy it can be! Want to make things even simpler? Try using a cake mix to make cake pops to cut the total time down.

If you want to add a little pop of fun to your cake pops, sprinkle some colored sugar or cute sprinkles onto the wet glaze, or dip them into chocolate. This will make them look extra festive for a holiday party, birthday celebration, or any other type of gathering!

To store your pops, place them in an airtight container. You can keep them at room temperature for about a week, about 2 weeks in the fridge, or up to 3 months in the freezer.

More Cake Pop Maker Recipes to Try

If you tried this 📋 recipe tutorial for How to Make Cake Pops with a Cake Pop Maker or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Print Pin

5 from 9 votes

How to Make Cake Pops with a Cake Pop Maker

Cake pops make it easy to serve a little bite of delicious cake in a portable and easy to eat fashion. I will show you how to make cake pops in a cake pop maker for an even easier option!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 40

Cook Time 20

Total Time 1

Servings cake pops (approximately)

Calories 63kcal

Author Joss Dyckson

Equipment

Ingredients

Cake Pops

½ cup butter melted
¾ cup sugar
2 eggs
1 ½ cups flour
1 teaspoon baking soda
1 teaspoon baking powder
½ cup milk

Orange Glaze

1 ½ tablespoons orange juice
½ cup powdered sugar

US Customary - Metric

Instructions

Lightly oil the cooking plates and plug the cake pop maker in to heat it up. There should be an indicator light that notifies you when the device is ready.
Combine the sugar with the melted butter. Add the eggs and mix until smooth.
Whisk the flour, baking soda and baking powder together and add to the wet mixture. Add the milk and mix until smooth.
Pour the batter into a piping bag and fill each cake pop cavity in the cake pop maker to just below the top (careful not to overfill).
Close the lid and bake for 4 to 5 minutes (you can use a toothpick to check if they're ready). When finished, unplug the unit and let it cool before wiping clean. Let the cake balls cool.
For the glaze, mix the powdered sugar and the orange juice together until smooth.
Roll the cake pops in the orange glaze to cover the top. Let them dry before inserting the treat sticks or serving them directly.
Serve & enjoy!

Video

Notes

COOKING TIP: If there is excess cake on the cake balls (which is common), simply remove it with a small knife, once the cake pops have cooled.
If you want to add a little pop of fun to your cake pops, sprinkle some colored sugar or cute sprinkles onto the wet glaze, or dip them into chocolate. This will make them look extra festive for a holiday party, birthday celebration, or any other type of gathering!
To store your cake pops, place them in an airtight container. You can keep them at room temperature for about a week, about 2 weeks in the fridge, or up to 3 months in the freezer.

Nutrition

Electric Skillet Steak

March 15, 2019 by Joss Dyckson 8 Comments

The aroma of a hot steak most likely makes your mouth water. Steak is juicy and delicious, whether you eat it during a nice romantic dinner or in a fun and casual setting. But what if you're hungry for steak when you don't have a stove or a grill handy? Or you just don't feel like making that jaunt to the steak house?

Why not quickly and easily cook up that steak in an electric skillet?

Sliced steak on a cutting board with herb butter.

I have a recipe for cooking steaks (you can use beef or bison steaks), served with a savory herb butter. This electric skillet steak is ideal for a special evening with your significant other, or when you have a good friend over for company. Feeding the family? Double or triple the recipe.

2 steaks in an electric skillet with a rosemary sprig on top.

Here are some steak-cooking temperatures that you might find handy:

Rare:	120°-125°F (49°-51°C)
Medium-rare:	130°-135°F (55°-57°C)
Medium:	140°-145°F (60°-63°C)
Medium well:	150°-155°F (65°-69°C)
Well done:	160°-175°F (71°C)

If medium-rare isn't for you, you can adjust the cooking time for a steak that's more rare, or more well-done. You can also try varying the seasonings used in the herb butter and come up with a unique combination of your own choosing.

This steak could also be served with a sauce, such as a barbecue sauce or steak sauce. Serve this steak with mashed potatoes, baked potatoes, rice, salad, stir-fried veggies or anything else that sounds appetizing.

Have you tried cooking steak in an electric skillet? What sauces and seasonings did you experiment with? You can check out my reviews for electric skillets here.

📋Recipe

2 steaks in an electric skillet with butter and a rosemary sprig on top.

Print Pin

5 from 4 votes

Electric Skillet Steak

Why not quickly and easily cook up your steak in an electric skillet? I have a recipe for cooking two steaks, served with a savory herb butter.

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 618kcal

Author Joss Dyckson

Equipment

Ingredients

2 strip steaks of your choice @ approximately 4 ounces each
2 tablespoons butter softened
1 teaspoon Italian herbs
salt & pepper to taste

US Customary - Metric

Instructions

Season the steaks with salt and pepper.
In a small bowl combine the butter with the herbs and mix until well combined. Refrigerate.
Preheat skillet over high heat, 400ºF. When the skillet light goes off (meaning it has reached the right temp.), place the steaks in the skillet.
Cook on one side until browned. Once it browns, it will loosen from the pan.
Flip over and brown the other side (approximately 1-2 minutes per side).
Reduce heat to medium-low (for electric skillet, 250°F-275°F) and cook with cover on for approximately 5 mins., or to desired doneness using a meat thermometer.
Serve the steaks with the herb butter.

Notes

Here are some steak-cooking temperatures that you might find handy:
- Rare: 120°-125°F (49°-51°C)
- Medium-rare: 130°-135°F (55°-57°C)
- Medium: 140°-145°F (60°-63°C)
- Medium well: 150°-155°F (65°-69°C)
- Well done: 160°-175°F (71°C)
Cooked steaks can be stored in an airtight container in the fridge for up to 3 to 4 days.

Nutrition

Looking for a fun, fruity drink? Try our Spring White Wine Sangria with Fresh Peppermint

Easy Peach Bellini Recipe

March 13, 2019 by Joss Dyckson 1 Comment

Peaches and sparkling wine combine in this easy peach Bellini recipe, bringing the traditional taste of the classic cocktail with a bit of a twist. It's the quintessential combination of sparkling white wine and fruit in a cocktail, perfect for holidays and celebrations like New Year's Eve or just for next Sunday's brunch or a summer gathering.

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What Makes it Easy?

It's easy because it uses only 2 ingredients including canned peaches, so no peach prep work is required!
White peaches are not the easiest ingredients to find in many parts of the world. That's why so many variations of the traditional cocktail exist, including this Peach Ice Pop Bellini variation. You can find the ingredients easily in your local market and preparation is a breeze.
It makes a large batch of six 4-ounce servings.
The frozen peach purée cubes also keep the drink nice and chilled! They can be stored in the freezer for about 8 to 12 months, meaning you can prepare them way in advance.

🍑 If you are loving peach flavor, I also make this iced peach green tea, peach freezer jam and grilled peach recipe you might like!

Ingredients

canned peaches - You are looking for canned, sliced peaches in syrup. The syrup provides delicious, sweet peach flavor. If you want your Bellini to be lower in sugar, use canned sliced peaches in water with no added sugar.
sparkling wine - Prosecco, Champagne or other sparkling wine.

*Check recipe card for ingredient amounts.

Recipe Variations

Because the Bellini became so popular, other cocktails combining sparkling wine and fruit became popular. Want to try one? Instead of using canned peaches, purée some strawberries. The strawberry version of a Bellini is known as a Rossini.

Grab some mandarin juice and freeze it up for the Puccini. Other fruits to try include mango, pomegranate, raspberry, and orange or a combination.

Make it non-alcoholic by using an alcohol-free sparkling wine or 7 Up.

How to Make This Easy Peach Bellini

Step #1. Blend the peaches (with the syrup) until smooth. Pour the mixture into an ice cube mold. Let them freeze for about 1 hour.

Frozen peach purée cubes in ice cube tray with cocktail picks.

Step #2. When they start getting hard, insert mini skewers/cocktail picks into the center of each cube. Let them freeze for another hour (or until completely solid).

Chef's Note: It might take a little longer to freeze solid, depending on your ice cube tray and freezer.

Champagne flutes filled with peach bellini.

Step #3. Pour 4 ounces of sparkling wine into each Champagne flute. Insert the frozen peach skewers and enjoy!

Joss' Tips

Make Ahead. Having a party? you can easily prep the iced peaches ahead of time. Then, all you need to do is pop a peach skewer into the bottom of a flute glass and top with sparkling wine. Be sure to cover them well in the freezer to help avoid ice crystals. You can remove them from the ice cube tray, wrap with plastic wrap and transfer to a freezer bag.

Master the Pour. Begin with chilled champagne and glasses. Hold the champagne flute at a slight angle and slowly straighten as you pour. This will help preserve bubbles and avoid excess foam.

Cocktail Picks. You can get creative with the cocktail picks and you might even be able to find peach, New Years Eve or summer-themed picks if you browse around.

Cocktail Straws. If you decide to use cocktail straws (which are smaller than regular straws) instead of the wooden skewers/picks to make the peach pops, you can use them to sip up the Bellini once the ice pops have melted!

Easy Peach Bellini FAQs

Where did the Bellini come from?

The traditional Bellini was the invention of Giuseppe Cipriani, owner and founder of Harry's Bar in Venice, Italy. It combines white peach purée with Prosecco, a sparkling wine that originated in the Friuli-Venezia regions of northeastern Italy. The exact date for when the cocktail first originated is not known, though it had become a Harry's Bar staple by 1948.

What is the difference between a mimosa and a peach Bellini?

A mimosa is made with citrus juice (normally orange juice) while a Bellini is made with peach purée.

❤️ More Cocktails You Will Love

If you tried this Easy Peach Bellini Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Print Pin

5 from 2 votes

Easy Peach Bellini Recipe

Peaches and sparkling wine combine for a flavor like no other in this 2 ingredient cocktail! This easy peach Bellini recipe brings the traditional taste of the classic cocktail with a bit of a twist, perfect for ringing in the new year.

Course Drinks

Cuisine Italian

Diet Vegan, Vegetarian

Prep Time 5

Freezing Time 2

Total Time 2 5

Servings

Calories 77kcal

Author Joss Dyckson

Equipment

Ingredients

1 can sliced peaches in syrup
1 bottle sparkling wine 25 ounces/750 mL

US Customary - Metric

Instructions

Blend the peaches (with the syrup) until smooth. Pour the mixture into an ice cube mold.
Let them freeze for about 1 hour. When they start getting hard, insert mini skewers/cocktail picks into the center of each cube.
Let them freeze for another hour (or until completely solid). It might take a little longer depending on your ice cube tray and freezer.
Pour 4 ounces of sparkling wine into each Champagne flute. Insert the frozen peach skewers and enjoy!

Notes

Make ahead. Having a party? you can easily prep the iced peaches ahead of time. Then, all you need to do is pop a peach skewer into the bottom of a flute glass and top with sparkling wine.
Master the pour. Begin with chilled champagne and glasses. Hold the champagne flute at a slight angle and slowly straighten as you pour. This will help preserve bubbles and avoid excess foam.
Peach ice cubes storage. The frozen peach purée cubes can be stored in the freezer for about 8 to 12 months, meaning you can prepare them way in advance. Be sure to cover them well to help avoid ice crystals. You can remove them from the ice cube tray, wrap with plastic wrap and transfer to a freezer bag.
Straws. If you decide to use cocktail straws instead of the wooden skewers/picks to make the peach pops, you can use them to sip up the Bellini once the ice pops have melted!

Nutrition

How to Make Ricotta Cheese

March 11, 2019 by Joss Dyckson Leave a Comment

In this step-by-step tutorial, I will show you how to make ricotta cheese at home for lasagna, baking and more. The stuff from the store is great, but there's just something about mixing together the milk and vinegar (or lemon juice) and bringing it all together from scratch that just can't be replicated with a trip to the grocery.

Everyone loves the taste of smooth, creamy ricotta cheese. Whether it's layered into a lasagna (like in my cheesy electric skillet lasagna), piped into a cannoli, smothered over toast or eaten straight out of the tub with a spoon, this tangy, tasty Italian cheese is a favorite of people all over the globe.

The best part is, for this recipe, there is no fancy equipment or culinary training necessary.

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Ricotta Cheese Ingredients

Milk, lemon slice and salt on wooden background.

whole fresh milk - make sure it isn't ultra-pasteurized (apparently you can also use part cream but I haven't tried it personally)
lemon juice - (freshly squeezed) or white vinegar
salt - when you use ricotta for savory applications like lasagna, you can add a little more salt than you would for sweet recipes

*Check recipe card for ingredient amounts.

Tools

cheese cloth or sterilized fabric
instant-read thermometer
skimmer/strainer
colander
Clothes pins or clips, optional

Steps to Make Ricotta

Step #1. Bring milk to boil. Add the milk and salt to a pot. Bring the milk to a boil gradually (medium heat).

Pot of milk on heating element and thermometer.

Step #2. Remove from heat. Use a cooking thermometer to keep track of the temperature. Remove it from heat when it reaches 185ºF. If it starts to foam up the pot and boil hard, remove from heat.

Hands squeezing lemon juice over pot of milk.

Step #3. Add lemon juice. Immediately stir the lemon juice into the milk.

Step #4. Rest. Cover and let it rest for 15 to 20 minutes--the milk should separate into clumps during this time.

Step #5. Line colander. Line a colander with cheesecloth in the sink. Scoop the clumps of cheese up with a skimmer and place them onto the cheese cloth (you can also use a soft sterilized fabric).

Step #6. Drain. Let it drain for 1 hour--or until it reaches the consistency you want (the longer you wait, the drier it will be). Spoon into containers.

Step #7. Serve. Serve & enjoy!

💬Looking to further enhance your cooking skills? Check out...How to Make Cake Pops With a Cake Pop Maker

Top Tips

Separation: If it didn't separate for you, don't worry: heat it again to 185ºF, add 1 more tablespoon of fresh lemon juice or vinegar and gently stir. Let sit for a few more minutes.
Acid: If the lemon juice didn't set up the ricotta, you may find better success using white vinegar.
Moisture: If you feel it is too dry, you can add back some of the whey that was left in the pot.

Ways to Use the Leftover Whey

Rather than discard the leftover whey (which is the liquid left in the pot after removing the cheese), it's well worth it to keep that whey byproduct as there are plenty of creative culinary applications for the stuff.

One of my favorites is definitely for making fresh pasta, imparting some of that cheesy flavor directly into the noodles themselves by boiling them in it. You can also use it to simmer potatoes for delicious, mashed potatoes or even in pancakes. Get creative with it!

There is no need to decide how to use it right away, because whey can last up to 3 to 6 months in the fridge if covered well in an airtight container.

Recipes FAQs

How long can you store ricotta cheese in the fridge?

Cover the ricotta cheese and store it in the fridge for up to 5 days.

Can you freeze ricotta?

Yes! Store ricotta cheese in a clean, airtight container in the freezer for up to 3 months. Thaw it in the fridge. Keep in mind that the texture and quality may be altered, however.

Is there a difference between cottage cheese and ricotta cheese?

Ricotta cheese is very fine in texture, giving it a smooth yet somewhat grainy feel. It tastes somewhat sweet. Cottage cheese has more liquid and is lumpier. In terms of taste, it's a little saltier.

What to Make With Ricotta Cheese

Ricotta cheese in jar on wooden background.

If you tried this 📋 recipe tutorial for How to Make Ricotta Cheese or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

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5 from 2 votes

How to Make Ricotta Cheese

I'm going to teach you how to make real fresh ricotta cheese for lasagna, baking and more; no fancy equipment or culinary training necessary. There's just something about mixing together the milk and lemon juice and bringing it all together from scratch that just can't be replicated with a trip to the grocery store.

Course Side Dish, Snack

Cuisine Italian

Diet Vegetarian

Prep Time 5

Cook Time 5

Resting Time 1 15

Total Time 1 25

Servings ¼ cup servings

Calories 148kcal

Author Joss Dyckson

Equipment

Ingredients

4 cups whole fresh milk not ultra pasteurized
2 tablespoons freshly squeezed lemon juice or 2 tablespoons of white vinegar
1 teaspoon salt

US Customary - Metric

Instructions

Add the milk and salt to a pot. Bring the milk to a boil gradually (medium heat).
Use a cooking thermometer to keep track of the temperature. Remove it from heat when it reaches 185ºF. If it starts to foam up the pot and boil hard, remove from heat.
Immediately stir the lemon juice into the milk.
Cover and let it rest for 15 to 20 minutes--the milk should separate into clumps during this time. If this doesn't happen, don't worry: heat it again to 185ºF, add 1 more tablespoon of fresh lemon juice and gently stir. Let sit for a few more minutes.
Line a colander with cheesecloth in the sink. Scoop the clumps of cheese up with a skimmer and place them onto the cheese cloth (you can also use a soft sterilized fabric).
Let it drain for 1 hour--or until it reaches the consistency you want (the longer you wait, the drier it will be). Spoon into containers.
Serve & enjoy!

Video

Notes

Fridge Storage: Cover the ricotta cheese and store it in the fridge for up to 5 days.

Freezer Storage: Store ricotta cheese in a clean, airtight container in the freezer for up to 3 months. Thaw it in the fridge. Keep in mind that the texture and quality may be altered, however.

Tips:

If the lemon juice didn't set up the ricotta, you may find better success using white vinegar.
If you feel the ricotta is too dry, you can add back some of the whey that was left in the pot.

Nutrition

Electric Skillet Scalloped Potatoes

March 6, 2019 by Joss Dyckson 17 Comments

Potatoes, onions, and a creamy, cheesy sauce - the holy trinity of deliciousness, if you ask me. Electric skillet potatoes is one of my most favorite dishes, as it can easily be a comfort-food side dish or a main entrée if you add veggies, ham or sausage to it.

Cheesy scalloped potatoes in brown bowls with whole Yukon Gold potatoes on the side.

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Why I Love This Recipe

In this recipe, the cheese sauce that forms in the pan holds those perfectly sliced potatoes and onions together for the perfect bite, similar to my electric skillet grilled cheese recipe. YUM.

Traditionally, scalloped potatoes are baked in the oven for around an hour or more, until the potatoes have cooked through. But, if you don't want to wait that long for that cheesy potato goodness, you might want to try these electric skillet scalloped potatoes!

Not only does it take a shorter amount of time (about 45 minutes), but the electric frying pan saves you from having to heat up your oven if you don't feel like it and keeps your stovetop free and clear for any other dishes you might be cooking.

Your family will love smelling the onions, potatoes and cheese cooking, and I'm sure will be waiting in anticipation for your skillet potatoes to be done.

Ingredients

With just a few simple ingredients and a few minutes of prep, you can have a delicious and filling dish to warm you up.

butter - I use salted butter.
yellow onions - Yellow onions are great for cooking.
potatoes - Try russet or Yukon Gold (my favorite).
water, milk or cream - Use whichever liquid you prefer: 1. If you're watching calories, use water. 2. For full, rich flavor, use cream. 3. For something in between, use milk.
cheddar cheese - I like a sharp cheddar.
parsley - You can even try swapping the parsley out for dill, which goes great with potatoes.

*Check recipe card for ingredient amounts.

If you're not too concerned about calories, you can swap the water out for milk, half-and-half, or cream. Cream is traditional. It makes the sauce a bit thicker and creamier, which has never been a complaint in my house.

How to Make Electric Skillet Potatoes

Step #1: Melt the butter in the electric skillet over medium heat (300°F).

Step #2: Add the onions and cook until soft and lightly browned, about 5 minutes.

Potatoes and onions in an electric skillet.

Step #3: Add the olive oil and layer the potato slices on the bottom of the skillet with the onions. Season with salt and pepper.

Potatoes and onions in an electric skillet with the lid on.

Step #4: Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Add the liquid, cover with the lid and cook over medium low heat (250°F) for 40 minutes or until potatoes are soft.

Scalloped potatoes with cheese in an electric skillet.

Step #5: Sprinkle the potatoes with the cheese. Cover and continue cooking for 5 more minutes or until cheese is fully melted.

Cheesy scalloped potatoes in brown bowl topped with parsley.

Step #6: Turn off the heat and sprinkle the parsley over the potatoes. Serve!

Top Tip

For evenly sliced potatoes, try using a mandolin and adjust the thickness setting to the highest one so your potatoes don't fall apart while cooking.
Also, be sure to use the hand grip tool so you don't hurt yourself!

Recipe FAQs

What temperature should you fry potatoes in an electric skillet?

Generally speaking, I find the best temperature to be around 300°F to 350°F. If you want them to be more crispy, keep the temperature on the higher end but watch that the bottoms aren't burning.

How do you store leftovers?

Cover any leftovers and store them in the fridge for up to 4 days.

How do you reheat leftovers?

They can be reheated in the electric skillet on medium-low, with the lid on, until heated through.

Cheesy scalloped potatoes in brown bowls, yellow potatoes on the side.

More Delicious Recipes You Will Love

If you tried this Electric Skillet Potatoes Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Cheesy scalloped potatoes in brown bowls on marble background.

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5 from 4 votes

Electric Skillet Potatoes

Potatoes, onions, and cheese - the holy trinity of deliciousness, if you ask me. Electric skillet, cheesy scalloped potatoes is one of my most favorite dishes, as it can easily be a comfort-food side dish or a main entrée if you add ham or sausage to it.

Course Side Dish

Cuisine American

Diet Vegetarian

Prep Time 10

Cook Time 55

Total Time 1 5

Servings

Calories 332kcal

Author Joss Dyckson

Equipment

Electric Skillet

Ingredients

2 tablespoons butter
2 small yellow onions sliced
2 tablespoons olive oil
4 - 6 potatoes (Russet or Yukon Gold) cleaned and thinly sliced
1 cup water, milk or cream whichever you prefer
1 ½ cups cheddar cheese grated
2 tablespoons fresh parsley chopped
salt and pepper to taste

US Customary - Metric

Instructions

Melt the butter in the electric skillet over medium heat (300°F).
Add the onions and cook until soft and lightly browned, about 5 minutes.
Add the olive oil and layer the potato slices on the bottom of the skillet with the onions. Season with salt and pepper.
Cook without stirring for 5 minutes, or until the potatoes begin to brown on the bottom. Add the liquid, cover with the lid and cook over medium low heat (250°F) for 40 minutes or until potatoes are soft.
Sprinkle the potatoes with the cheese. Cover and continue cooking for 5 more minutes or until cheese is fully melted.
Turn off the heat and sprinkle the parsley over the potatoes. Serve.

Video

Notes

For evenly sliced potatoes, try using a mandolin and adjust the thickness setting to the highest one so your potatoes don't fall apart while cooking. Also, be sure to use the hand grip tool so you don't hurt yourself!
Cover any leftovers and store them in the fridge for up to 4 days.
They can be reheated in the skillet on medium-low.

Nutrition

How to Make Vanilla Powder

March 4, 2019 by Joss Dyckson 13 Comments

Unadulterated, pure vanilla powder (without the alcohol found in extract) is the secret flavoring ingredient used by a lot of professional bakers. The good news is, you can infuse your baking and beverages with that sweet vanilla aroma and taste by following this easy and quick tutorial for how to make vanilla powder at home!

Vanilla bean powder in small bowl with spoon.

Swapping it in baked goods like my red velvet sheet cake and peach tarte tatin instead of extract provides a vanilla flavor boost.

I love using it in strawberry ice cream sundaes, cake pop frosting and many baked goods, not only because of the natural flavor, but I like seeing the specks of vanilla in the finished product.

As a bonus, I'm also going to show you how to use the powder to make vanilla sugar.

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Vanilla Powder Vs. Extract

According to a Cook's Illustrated comparison between vanilla powder and vanilla extract, vanilla powder was favored over vanilla extract for baked goods. The powder is an ideal alternative for those avoiding alcohol due to allergies, religious restrictions, or personal preferences.

Ingredients

You will need only one ingredient to make vanilla powder: vanilla beans. They are also known as vanilla pods.

Chef's Note: One vanilla bean pod is only going to make enough powder for a few recipes, depending on what you are using it for. I suggest grinding a few vanilla beans at one time and then storing the rest for later use, as the powder can last for a long time.

Step #1. Preheat

Preheat the oven to 350ºF (180ºC). Line a baking tray with parchment paper.

Step #2. Cut a Slit

Vanilla beans on cutting board with knife.

Cut a slit into the beans, lengthwise, and open them slightly.

Vanilla beans split open on cutting board.

Step #3. Bake

Place the vanilla beans on the baking tray. Bake in the preheated oven for 5 minutes, until they are dry. Watch that they don't burn. Take them out of the oven and wait until they cool.

Pro Tip: The beans will become more brittle as they cool so make sure not to go over the 5 minutes, even if they seem to be flexible when they first come out of the oven.

Step #4. Cut into Pieces

Vanilla beans cut into pieces on parchment.

Cut the vanilla pods into small pieces.

Step #5. Grind

Process the baked vanilla pods in a coffee grinder until you get a fine powder.

Step #6. Transfer

Transfer to a jar or another airtight container. Your vanilla powder is now ready to use.

Alternative Drying Methods

Drying the vanilla pods to remove the moisture is a necessary step when making vanilla bean powder, but there is more than one way to do this. Whichever way you choose, the beans need to be dry enough to grind into a powder.

Vanilla beans in parchment lined baking pan.

1. At a Lower Temp in the Oven: This method takes longer than a 350ºF oven but you're less likely to burn the pods. Preheat the oven to 170ºF (75ºC). This is the lowest temperature for most ovens. Bake the beans in the preheated oven for 90 minutes, until they are dry and brittle.

Vanilla beans tied together on white plate.

2. On the Counter (the slowest way): Let the pods dry on the counter for a few weeks.

3. In a Dehydrator: Dry the vanilla beans in the dehydrator until they are brittle.

How to Use Vanilla Powder

Vanilla powder can have many uses. Here are a few suggestions to get you started.

½ teaspoon vanilla powder = 1 teaspoon vanilla extract

You can replace vanilla extract in your recipes with vanilla powder using the above ratio.
Mix it into buttercreams and frostings.
Just a pinch mixed with sea salt creates the perfect topping for cookies or chocolate caramel bars.
You can also add it to your sugar jar for some vanilla-flavored sugar (recipe below). It is a great way to coat fried items like doughnuts or churros.
Add it to your homemade ice cream or whipped cream.
You can add it to cake batter and cookie dough.
Stir it into your coffee, tea or other hot beverages.
Combine it with ground coffee. Or, take your dried vanilla bean pods and add them to your grinder with roasted coffee beans. Simply grind them up together, add them to the coffee filter and the result is homemade French vanilla coffee.
Blend it into smoothies and shakes.

Storage Tips

Once you are done experimenting, store your vanilla bean powder in a plastic or glass jar. Typically, it is best to keep ground vanilla in a dark area like a closet or cupboard that is not too close to the stove or microwave.

You never want to refrigerate vanilla powder because it will dry out the mixture and ruin the oils.

If stored correctly, vanilla powder should last for about 2 years, so you can make one large batch and save yourself some future hassle.

Vanilla Sugar

Ingredients

Sugar and vanilla powder in bowl and jar and labeled.

Vanilla sugar is simply a combination of vanilla powder and sugar.

*Check recipe card for ingredient amounts.

How to Make Vanilla Sugar

Vanilla powder and sugar mixed together in bowl with spoon.

Combine the vanilla bean powder and sugar in a small bowl with a whisk or spoon. You can use it immediately or wait for a couple of weeks for the vanilla flavor to infuse into the sugar.

It can be stored in an airtight container in a cupboard/pantry for about 2 years.

Ways to Use Vanilla Sugar

You can use vanilla sugar similarly to vanilla powder; the difference is it will be sweetened.

Stir it into coffee or other hot beverages.
Stir it into coffee cream to make a sweet, vanilla-flavored creamer.
Sprinkle it over freshly glazed donuts such as these chocolate donut holes and other baked goods.
It's also great as a food gift when packaged in a nice jar.

Recipe FAQs

What is vanilla powder made from?

Vanilla powder is made from dried vanilla pods (also called vanilla beans).

Is ground vanilla the same as vanilla powder?

Yes, ground vanilla and vanilla powder can be used interchangeably.

What is a substitute for vanilla powder?

You can use 1 teaspoon of vanilla extract in place of ½ teaspoon vanilla powder.

❤️Related Recipes With Vanilla to Consider

If you tried this recipe tutorial for How to Make Vanilla Powder or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Vanilla bean powder in small dish with spoon.

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5 from 5 votes

How to Make Vanilla Powder

Unadulterated, pure vanilla is the secret ingredient used by a lot of professional bakers. I will show you how to make your own vanilla powder and vanilla sugar at home! You can infuse your baking and beverages with the sweet aroma.

Course Flavoring

Cuisine African, Mexican, Tahitian

Diet Vegan, Vegetarian

Prep Time 5

Cook Time 5

Total Time 10

Servings vanilla beans

Calories 12kcal

Author Joss Dyckson

Equipment

Ingredients

Vanilla Powder:

5 vanilla beans

Vanilla Sugar:

1 ½ teaspoons vanilla powder
1 cup sugar

US Customary - Metric

Instructions

Vanilla Powder:

Preheat the oven to 350ºF (180ºC). Line a baking tray with parchment paper.
Cut a slit into the beans, lengthwise, and open them slightly.
Place the vanilla beans on the baking tray. Bake in the preheated oven for 5 minutes, until they are dry. Watch that they don't burn. Take them out of the oven and wait until they cool (they will become more brittle as they cool).
Cut the vanilla pods into small pieces.
Process the baked vanilla pods in a coffee grinder until you get a fine powder.
Transfer to a jar or another airtight container. Your vanilla powder is now ready to use.

Vanilla Sugar:

Combine the vanilla powder and sugar in a small bowl with a whisk or spoon. You can use it immediately or wait for a couple of weeks for the vanilla flavor to infuse into the sugar.

Notes

Storage: You can store vanilla powder in an airtight container, tightly closed, in a cool, dark place (like a cupboard or pantry) for about 2 years. The vanilla sugar can also be stored in an airtight container in a cupboard/pantry for about 2 years.
How to substitute vanilla powder in recipes: ½ teaspoon vanilla powder = 1 teaspoon vanilla extract
Ways to use vanilla powder: Stir it into coffee, tea or hot chocolate. I like to add it directly to the coffee filter with the grind for vanilla-flavored drip coffee. Decorate cookies, add to ice cream, whipped cream or frosting, package it and give it away as gifts, etc.
Alternative drying methods:
- 1. At a Lower Temp in the Oven: This method takes longer than a 350ºF oven but you're less likely to burn the pods. Preheat the oven to 170ºF (75ºC). This is the lowest temperature for most ovens. Bake the beans in the preheated oven for 90 minutes, until they are dry and brittle.
- 2. On the Counter (the slowest way): Let the pods dry on the counter for a few weeks.
- 3. In a Dehydrator: Dry the vanilla beans in the dehydrator until they are brittle.
Ways to use vanilla sugar: You can use it similarly to vanilla powder; the difference is it will be sweetened. Stir it into coffee or other hot beverages. Stir it into coffee cream to make a sweet, vanilla-flavored creamer. Sprinkle it over freshly glazed donuts and other baked goods. It's also great as a food gift when packaged in a nice jar.

Nutrition

Calories: 12kcal | Carbohydrates: 1g | Fat: 1g

Tri-Flavor Popcorn Snack Mix

March 1, 2019 by Joss Dyckson Leave a Comment

Plain buttered popcorn is a tasty snack. But, what if you livened it up by adding even more flavor? This tri-flavor popcorn snack mix recipe uses the sumptuous flavors of curry powder, garlic powder, and Italian herbs to liven up microwave popcorn.

Additionally, some roasted almonds and mini-pretzels are thrown into the mix for that perfect crunch we all look for in a snack.

Popcorn snack mix with nuts and almonds in metal bucket.

Around the holiday season every year, you can find tins filled with flavored popcorn. It is an easy gift to give someone who you aren't well acquainted with or who is always hard to shop for.

Unfortunately, these tins can be quite expensive. Making it at home saves money plus you can customize the flavors to exactly what you like.

This recipe shows you how to make your own flavored popcorn creations to share with family and friends or to eat all by yourself. The best part is that you can make this snack mix any time of the year right in your own home.

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🥘Ingredients

microwave popcorn
vegetable oil - you can use any cooking oil that has neutral flavor including canola and peanut
curry powder
garlic powder
Italian herbs
mini-pretzels
roasted almonds

📖Variations

Now, if curry, garlic, or Italian herbs are not your thing or if you want to try something even more adventurous, you can always start playing around with other flavors.

Use ranch dressing mix for something different.
Try some grated Parmesan mixed in with rosemary.
Cajun seasoning will give it a kick.

If you like Cajun flavors, give this recipe tutorial a try: How to Make Cajun Fries

Popcorn snack mix in metal bucket on white wooden background.

🍿How to Make it

Pop the bag of popcorn, following manufacturer instructions.
Divide in three parts, transferring each to a separate bowl.
In a separate small bowl place 1 tablespoon of the vegetable oil with the curry powder, salt and pepper.
In another small bowl place the other tablespoon of the vegetable oil with garlic powder, Italian herbs, salt and pepper.
To the first bowl of popcorn add just salt and pepper, to the second bowl add the curry mix, and to the third bowl add the Italian herbs mix.
Serve them all mixed together with the mini-pretzels and roasted almonds.

🌡️Storage

This popcorn snack mix is best served as soon as you can get the flavoring on and the goodies mixed in. However, if you want to make some up for a party or to give as a gift, it can be kept in a sealed container away from moisture and heat for up to a week before it starts to go stale.

Which flavor do you want to try on your next bag of microwave popcorn? Did you enjoy this 3 flavor popcorn snack mix? Let me know in the comments and please share the recipe.

Hungry for more? Try our Electric Skillet Scalloped Potatoes.

📋Recipe

Popcorn snack mix in metal bucket with colorful napkin.

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5 from 1 vote

Tri-Flavor Popcorn Snack Mix

This tri-flavor popcorn snack mix recipe uses the sumptuous flavors of curry powder, garlic powder, and Italian herbs to liven up microwave popcorn. Additionally, some roasted almonds and mini-pretzels are thrown into the mix--a perfect treat for any occasion, including movie night or on the go.

Course Snack

Cuisine American

Diet Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 381kcal

Author Joss Dyckson

Ingredients

1 bag microwave popcorn
2 tablespoons vegetable oil
1 tablespoon curry powder
1 teaspoon garlic powder
1 teaspoon Italian herbs
1 cup mini-pretzels
½ cup roasted almonds
salt and pepper to taste

US Customary - Metric

Instructions

Pop the bag of popcorn, following manufacturer instructions.
Divide in three parts, transferring each to a separate bowl.
In a separate small bowl place 1 tablespoon of the vegetable oil with the curry powder, salt and pepper.
In another small bowl place the other tablespoon of the vegetable oil with garlic powder, Italian herbs, salt and pepper.
To the first bowl of popcorn add just salt and pepper, to the second bowl add the curry mix, and to the third bowl add the Italian herbs mix.
Serve them all mixed together with the mini-pretzels and roasted almonds.

Notes

This popcorn snack mix can be stored in a container in the cupboard or pantry for up to 1 week.

Nutrition

Hemp Seed Salad

February 27, 2019 by Joss Dyckson 5 Comments

In today's society there is a growing focus on eating health conscious food to fuel your body and mind, but sometimes finding a recipe that is healthy, delicious, and easy is a tall order. Try taking a look at the ingredients in this quick and easy hemp seed salad. Not only is it all of the above, it is a low-carb, vegan friendly recipe!

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A Protein-Packed Super Salad

Hemp hearts, (the shelled hemp seeds), have 9.5 grams of protein in every serving (3 tablespoons), as well as all twenty amino acids. They also taste nutty and delicious.

Tomatoes, dill, cucumber, and a homemade lemon-based dressing give this recipe fresh flavor. It takes only 10-ish minutes of prep time.

It's the perfect weekday lunch or dinner date recipe next to a vegan protein, grilled bison steak or blackened chicken breast. To finish it off, another dinner date recipe I love is this raspberry crème brûlée. Enjoy!

Featured Comment

From Sabrina: "I love this recipe! So simple and easy but so tasty and healthy. I didn't realize how amazing hemp hearts are, I'll be using them more 🙂 Thanks!"

Ingredients

hulled hemp seeds - Also known as hemp hearts. They will be used in both the salad and the dressing.
tomatoes - I like to use beefsteak or classic vine tomatoes for this hemp salad. You can also use Roma tomatoes.
avocado - Avocado has stolen the spotlight recently as far as healthy foods go, and for good reason. It is dense in nutrients with a bright flavor and nice, creamy texture.
olive oil - Because we are using it in a dressing, use extra virgin olive oil for best results.
fine grain kosher salt - Or sea salt if you prefer.

*Check recipe card for ingredient amounts.

How to Make Hemp Seed Salad

Step 1. In a food processor or blender, process the dressing ingredients together until mostly smooth.

Step 2. Place the tomato in a bowl and drizzle some of the dressing over top. Mix and season to taste.

Step 3. Place the cucumber and avocado in a separate bowl. Drizzle with some of the dressing. Mix and season to taste.

Hemp seed salad on blue plate in round mold.

Step 4. Using a round mold, first layer the tomatoes, then the cucumber and avocado, and lastly add the hemp seeds on top.

Chef's Note: You will need to reserve some of the dressing to drizzle over the hemp salad when serving. For the mold, a 4" circular cookie cutter works perfectly (or close to that size).

Step 5. Carefully remove the mold.

Hemp seed salad with dressing drizzling from a spoon.

Step 6. Pour the reserved dressing on top-carefully-to make sure you don't break the form.

Hemp seed salad on blue plate with spoon.

Step 7. Serve and enjoy the hemp seed salad!

Joss' Tips

When making this hemp seed salad, having a food processor or blender will make creating a silky smooth dressing quick and easy, however if you don't have access to one or just don't want to wash the extra dishes, blending the ingredients by hand will still give you a tasty dressing.
Taste and season as you go to avoid under or over salting the dish.
Using a round mold or cookie cutter to shape the vegetables and seeds will not only give you even portion sizes, but it will also impress family and friends with it's elegant style.

Hemp Seed Salad FAQs

How long do leftovers last?

Store leftovers in a covered container in the fridge for up to 1 day. The avocado will start to brown so it is best if eaten immediately or in this time-frame.

Can you eat hemp seeds raw?

Yes, absolutely, and they are nutty and delicious. They can be eaten raw, cooked or roasted.

Hemp salad stacked on blue plate with a spoon.

More Delicious Salads to Try

If you tried this Hemp Seed Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

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5 from 2 votes

Hemp Seed Salad

Not only is this hemp seed salad bright and fresh with a nice combination of textures, it is also vegan friendly! Tomatoes, dill, cucumber, and a homemade lemon-based dressing give this recipe fresh flavor and the way it's served give it upscale restaurant vibes.

Course Salad

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 337kcal

Author Joss Dyckson

Equipment

round cookie cutter

Ingredients

For the Salad

1 large tomato seeded & chopped
1 ½ cups cucumber chopped
1 cup avocado flesh chopped
3 tablespoons hulled hemp seeds also known as hemp hearts

Salad Dressing

3 tablespoons water
2 tablespoons olive oil
2 tablespoons fresh lemon juice or to taste
1 tablespoon hulled hemp seeds
1 tablespoon minced fresh dill
¼ teaspoon kosher salt or to taste

US Customary - Metric

Instructions

In a food processor or blender, process the dressing ingredients together until mostly smooth.
Place the tomato in a bowl. Place the cucumber and avocado in a second bowl.
Pour some dressing onto the vegetables--in both bowls--and stir well. (Reserve some of the dressing to drizzle over the salad when serving.) Season with salt, to taste.
Using a round mold (you can use a cookie cutter), first layer the tomatoes, then the cucumber and avocado. Sprinkle the hemp seeds on top. Carefully remove the mold.
Pour the reserved dressing on top carefully, to make sure you don't break the form. Serve and enjoy!

Video

Notes

When making this recipe, having a food processor or blender will make creating a silky smooth dressing quick and easy, however if you don't have access to one or just don't want to wash the extra dishes, blending the ingredients by hand will still give you a tasty dressing.
Taste and season as you go to avoid under or over salting the dish.
For the mold, a 4" circular cookie cutter works perfectly (or close to that size). You can also use a smaller mold for more (but smaller) servings.
Store leftovers in a covered container in the fridge for up to 1 day. The avocado will start to brown so it is best if eaten immediately or in this time.

Nutrition

How to Make Buttercream

February 25, 2019 by Joss Dyckson Leave a Comment

You have made an amazing birthday cake, or the most delicious cupcakes, or those fantastic holiday cookies for the party, now you need a great buttercream frosting to push your dessert to perfection.

Frosting in a can may be convenient, but this quick and easy recipe will show you, step-by-step, how to make a smooth and fluffy American buttercream frosting with a few ingredients you most likely already have in your kitchen.

2 cupcakes with buttercream frosting in purple wrappers.

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🥘Buttercream Ingredients

This recipe makes enough buttercream (2 cups) for about 12 cupcakes. Gather the following items and ingredients:

½ cup butter, softened
2 ½ cups powdered sugar
2 tablespoons milk
1 ½ teaspoons vanilla extract

📖Tweaks

With a few simple tweaks, you can change the flavor and color:

If you don't want to add the vanilla because it darkens the frosting a tad, replace it with the same amount of milk or use a clear vanilla. This will ensure the same consistency.
Or, change the basic vanilla frosting by using vanilla powder (check out how to make vanilla powder here) instead. It adds nice little specks of vanilla bean to the frosting.
Add a few drops of red food coloring to make pink frosting. You can use gel or liquid food coloring for different colors.
Make a different flavor by adding amaretto, mint extract, peanut butter, roasted pumpkin seed butter, strawberry flavoring etc.
Add a bit of cream cheese like I do in my cake pop icing recipe.

🧈Step #1. Cream the Butter

Place the softened butter in a bowl. Beat it on low speed with an electric mixer for about 1 minute or until smooth and fluffy.

🥛Step #2. Add Icing Sugar & Milk

Using a hand mixer to combine vanilla, butter and sugar.

Add the icing sugar, about ½ cup at a time, and continue mixing on low speed until fully combined. Add the milk and vanilla and mix on medium speed until smooth and fluffy (2 to 3 minutes).

🧁Step #3. Your Buttercream is Ready to Use!

You can use the buttercream frosting to spread onto cupcakes, cakes like my grapefruit cake, as a filling etc.

💭Tips

Make it smooth. Sifting the powdered sugar before you add it, ensures the frosting will be smooth.
Adjust thickness. You can add adjust the thickness of the buttercream by adding more milk if it is too stiff, or adding more icing sugar if it is too runny.
Piping consistency. If you plan to use the buttercream frosting for piping, you will want to make sure it is thick. A simple trick on how to make buttercream frosting stiffer is to add less milk to the recipe or more sifted, powdered sugar.
Adjust sweetness. To make the frosting a little less sweet, try adding a pinch of salt, substituting heavy cream for the milk, or adding in a squeeze of lemon juice.

🌡️Storage

Buttercream frosting can be made in advance and stored for up to a week in the fridge or two months in the freezer. Place the frosting in an airtight container and store it away from foods with strong odors. When you are ready to use it, let the buttercream come up to room temperature.

2 cupcakes with buttercream frosting in purple wrappers, sprinkles on the side.

Are you ready to ditch the store-bought, and use this buttercream icing recipe? Let me know in the comments and please share it!

📋Recipe

Print Pin

5 from 1 vote

How to Make Buttercream

Frosting in a can may be convenient, but this quick and easy recipe will show you step by step how to make a smooth and fluffy American buttercream frosting with a few ingredients you most likely already have in your kitchen.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 5

Total Time 5

Servings ¼ cup servings

Calories 252kcal

Author Joss Dyckson

Equipment

Electric mixer

Ingredients

½ cup butter softened
2 ½ cups powdered sugar
2 tablespoons milk
1 ½ teaspoons vanilla extract

US Customary - Metric

Instructions

Place the softened butter in a bowl. Beat it on low speed with an electric mixer for about 1 minute or until smooth and fluffy.
½ cup butter
Add the icing sugar, about ½ cup at a time, and continue mixing on low speed until fully combined. Add the milk and vanilla and mix on medium speed until smooth and fluffy (2 to 3 minutes). You can add adjust the thickness by adding more milk if it is too stiff, or adding more icing sugar if it is too runny.
2 ½ cups powdered sugar, 2 tablespoons milk, 1 ½ teaspoons vanilla extract
Your buttercream is ready to use for cakes, cupcakes, etc.

Notes

Buttercream frosting can be made in advance and stored for up to a week in the fridge or two months in the freezer. When you are ready to use it, let the buttercream come up to room temperature.
This recipe makes enough buttercream (2 cups) for about 12 cupcakes.
If you don't want to use the vanilla, replace it with more milk or a different flavoring.
Sifting the powdered sugar before you add it, ensures the frosting will be smooth.
To make the frosting a little less sweet, try adding a pinch of salt, substituting heavy cream for the milk, or adding in a squeeze of lemon juice.
If you plan to use the buttercream frosting for piping, you will want to make sure it is thick. A simple trick on how to make buttercream frosting stiffer is to add less milk to the recipe or more sifted, powdered sugar.

Nutrition

Cake Pop Frosting & Coating

February 20, 2019 by Joss Dyckson 34 Comments

This recipe for homemade cake pop frosting and coating is simple and straightforward. It will give you icing options, without candy melts, that are deliciously smooth.

Cake pop frosting, icing and chocolate coating in bowls with spoons.

Making cake pops usually consists of mixing crumbled cake with a frosting, inserting treat sticks, then coating them in icing and finally decorating to give them that finishing touch. I'm going to show you how to do this from scratch.

This recipe makes about 2 cups frosting and just over 1 cup cake pop icing/coating, which should be enough for approximately 18 cake pops.

I also have tutorials for making cake pops with a cake pop maker, making cake pops with cake mix and making cake pops in a mold.

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Cake Pop Frosting

This frosting will be mixed with a crumbled cake to form the cake pop balls. It's a good texture and thickness for cake pops.

Ingredients

cream cheese - I use the brick style cream cheese in this recipe.
butter - I usually use unsalted butter but salted butter works too.
powdered sugar - It's also called confectioners' sugar or icing sugar.
vanilla extract - Artificial vanilla extract is okay to use here if that is what you have on hand.
lime zest (not pictured) - This is totally optional but it adds a touch of zesty flavor to the frosting.

*Check recipe card for ingredient amounts.

Instructions

Cream cheese and butter in bowl with electric mixer.

Step 1. Combine butter and cream cheese. Combine the softened butter and cream cheese with an electric mixer on medium speed, until smooth, creamy and lump free.

Cream cheese, butter and vanilla in bowl.

Step 2: Add vanilla. Whisk in the vanilla extract until combined.

Cream cheese frosting with powdered sugar in bowl with electric mixer.

Step 3: Add powdered sugar. Gradually add the powdered sugar, with the electric mixer on low speed, until fully combined.

Cake pop frosting in bowl with spatula on brown background.

Step 4: Ready. If you are using lime zest, add it now. It's now ready to use.

Coating Option #1 Cake Pop Icing

This icing/glaze is to be used as the cake pop coating. When the cake pop icing sets, it is not going to result in a hard, crunchy coating like chocolate or candy melts would. Think of the texture of glazed donuts--it's going to be more like that.

Ingredients

powdered sugar - The fineness of the sugar makes a perfectly smooth icing.
milk - You can use regular milk. Substitute with plant based milk or even water for a dairy-free/vegan version.
vanilla extract - If you're coloring the icing, I would suggest using clear vanilla extract so that it doesn't affect the color. You might even want to consider using a different extract than the basic vanilla. Try peppermint, almond, lemon or even strawberry flavoring.

*Check recipe card for ingredient amounts.

Instructions

Step 1. Whisk. Combine the powdered sugar, milk and vanilla in a medium bowl with a whisk, until smooth.

Cake pop icing in bowl and running down spatula.

Step 2. Adjust thickness. If needed, adjust the thickness by adding more powdered sugar for a thicker icing or adding more milk for a thinner glaze.

Coating Option #2 Chocolate Coating

This is a second option for coating the cake pops, instead of the icing. I love using chocolate instead of candy melts.

Ingredients

chocolate bar - Choose a high quality chocolate bar and break it into chunks so that it melts easier. You can choose any type: milk, dark, white or ruby. If you generally find cake pops too sweet, use an unsweetened chocolate bar and it will help tone done the sweetness.
coconut oil - The coconut oil thins the chocolate out so that it is easer to coat the cake pops but be careful not to thin it out too much or it won't stick to the cake pops as well.

*Check recipe card for ingredient amounts.

Instructions

Chocolate bar chunks in a small bowl and coconut oil.

Step 1. Combine chocolate and oil. In a microwaveable dish, such as a small bowl, mug or measuring glass, add the chocolate bar chunks and coconut oil.

Chocolate and coconut oil mixture in small bowl melting.

Step 2. Microwave. Melt in the microwave at 20 second intervals, stirring each time until fully melted.

Chocolate and coconut oil mixture in small bowl with spoon, melted.

Step 3. Ready. Once it's fully melted it is ready for dipping cake pops into.

Pro Tip: Careful not to overcook the chocolate in the microwave or it will get clumpy and hard. You want it to be as smooth as possible.

How to Frost & Ice Cake Pops

Now that your frosting and coating is ready, you can use it to form and coat the cake pop balls! I'll give you an overview of how to do that.

Cake pop frosting in bowl with crumbled vanilla cake.

Step 1. Add frosting to cake. You are going to add the frosting to a crumbled cake in a bowl. Use as much frosting as your cake pop recipe calls for. Or, start with a couple of heaping tablespoons at a time, and mix thoroughly.

Cake pop balls on parchment lined baking sheet.

Step 2. Form the balls. Once the frosting has been combined, you can roll the mixture into balls.

Chef's Note: A good size for cake pops is between 1 ¼ inches in diameter and 1 ¾ inches in diameter.

Cake pop balls with treat sticks inserted.

Step 3. Add treat sticks. Dip the tip of a treat stick into the sugar coating, then insert into the cake ball (approximately half-way). Repeat with the remaining cake balls. Refrigerate for 30-60 minutes to allow the cake pops to firm up and the icing on the stick to harden.

Cake pop getting covered in icing in bowl.

Step 4. Coat the cake pops. Dip the cake pop into the icing to fully cover it, using a spoon if needed.

Step 5. Decorate and dry. At this point you can decorate them with candy sprinkles and/or other toppings. Place them upright into stands and you can dry them at room temperature or in the fridge if you are in a rush. It will take about 30 minutes or more.

How to Coat Cake Pops With Chocolate

To coat the cake pops with chocolate instead of icing, the steps are similar.

Step 1. Dip. Dip the cake pops into the melted chocolate.

Cake pop over bowl with chocolate coating dripping.

Step 2. Drip. Let excess chocolate drip off into the bowl.

Chef's Note: A small but deep bowl, mug or measuring cup work great for dipping.

Step 3. Dry. Let the cake pop coating have time to set in a cake pop stand. It will take roughly 30 minutes to 1 hour.

Chocolate covered cake pop with bite taken out of it.

Step 4. Eat! The cake pops are ready to serve.

Chef's Note: The cake pops can also be placed upside down on a wax paper-lined baking sheet after coating to dry. Sprinkle some candy sprinkles onto the baking sheet first, place your cake pops on top and they will be easier to release, plus they will be decorated on top.

Expert Tips

#1. Use the right amount of frosting. The amount of frosting you'll need depends on the texture of the mix. You need to reach a texture that allows you to form balls with your hands. (Too little or too much could result in failure. You do not want to see cracks when forming the balls, while too much frosting will make the cake balls heavy and harder to keep on the treat sticks.)

Cake pop icing/glaze in bowl with red food coloring.

#2. Add a pop of color. You can try making colorful pops by adding food coloring to the mix. If you use a white chocolate coating, you can also add some food coloring to make it whatever color you choose.

Red velvet cake pops in white dish on white wooden background.

#3. Use your favorite cake flavors. Don't be afraid to switch it up from your basic chocolate and vanilla. Consider some alternative flavors and substitute ingredients that can make your cake pops unique. Red velvet cake pops are a common favorite!

#4. Soften the cream cheese in a pinch. My trick for softening cream cheese quickly is to submerge the sealed cheese container/block in warm water for about 15 minutes. Make sure to remove the cardboard layer first.

#5. Chill the stand. I discovered a new trick while making cake pops recently that works especially well with homemade chocolate coating: if using a plastic stand, chill it in the freezer for 20 to 30 minutes before using it. This helps the coating to set quicker!

Storage Tips

Leftover cake pop batter in airtight glass container with lid.

Leftover frosting: You may not require the entire amount of frosting and coating; just use what the recipe you are following calls for. The serving size can easily be adjusted to your needs or you can store the extra amount in the fridge or freezer in an airtight container.
Fridge storage: Your finished made-from-scratch cake pops can be stored in the refrigerator for up to a week. Be sure to keep them covered well so the cake won't dry out.
Freezer storage: Storing them in the freezer is also possible for up to 3 months. Thaw them the night before serving in the refrigerator. If you are going to freeze them, I would suggest holding off on decorating for best results.
Paper towel trick: Lining the container with paper towel helps keep moisture in control.

Recipe FAQs

What do you coat cake pops with?

You can coat cake pops with chocolate, icing or candy melts.

Should you dip cake pops cold?

You don't want the cake pops to be overly cold when you dip them into a warm coating or you might cause the coating to crack.

How do you dip cake pops without falling apart?

Be very gentle and patient when dipping. Slowly swirl the cake pop into the coating and tap lightly on the side of the container to let the excess drip off.

Cake pop frosting, icing and chocolate coating in bowls.

❤️More Cake Pop Recipes You Will Love

If you tried this Cake Pop Frosting and Coating Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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5 from 24 votes

Cake Pop Frosting and Coating

This recipe for homemade cake pop frosting and coating is simple and straightforward. It uses ingredients you probably already have in your kitchen. It will give you icing options, without candy melts, that are deliciously smooth.

Course Dessert

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 198kcal

Author Joss Dyckson

Equipment

Electric hand mixer

Ingredients

Cake Pop Cream Cheese Frosting

½ cup unsalted butter softened
8 ounces cream cheese softened (1 brick)
2 cups powdered sugar
1 teaspoon vanilla extract
zest of 1 lime optional

Coating Option #1 - Cake Pop Icing

2 cups powdered sugar
5 tablespoons milk
1 teaspoon vanilla extract

Coating Option #2 - Chocolate Coating

8 ounces chocolate bar broken into chunks (can be white, milk, dark or ruby chocolate)
1 teaspoon coconut oil

US Customary - Metric

Instructions

For the Cake Pop Cream Cheese Frosting

Combine the softened butter and cream cheese with an electric mixer on medium speed, until smooth, creamy and lump free.
Whisk in the vanilla extract.
Gradually add the powdered sugar, with the electric mixer on low speed, until fully combined.
If using lime zest, you can mix it in now. This frosting will be mixed with a crumbled cake to form the cake pop balls.

For the Cake Pop Icing

Combine the powdered sugar, milk and vanilla in a medium bowl with a whisk, until smooth. This icing/glaze is to be used as the cake pop coating.
Adjust the thickness as needed by adding more powdered sugar for a thicker icing or adding more milk for a thinner glaze.
After dipping the cake pops in the coating, you can dry them at room temperature or in the fridge if you are in a rush. It will take about 30 minutes or more.

For the Chocolate Coating

In a microwaveable dish, such as a mug or measuring glass, add the chocolate bar chunks and coconut oil. Melt in the microwave at 20 second intervals, stirring each time until fully melted. It will continue to melt as you stir.
This is a second option for coating the cake pops, instead of the icing. After dipping the cake pops, it will need to set in the fridge for about 20 to 30 minutes or longer at room temperature (1 hour or more).

Video

Notes

Nutrition: Nutrition information is for the frosting/icing combined, per serving.
Serving size: This recipe makes about 2 cups frosting and just over 1 cup icing/coating, which should be enough for approximately 18 cake pops.
Icing color tip: If you're coloring the icing, it is best to use clear vanilla extract so that it doesn't affect the color. You can add food coloring to the icing if desired.
Chocolate coating color: If you use a white chocolate coating, you can also add some food coloring to it to make it whatever color you choose.
Thinning the coating: The coconut oil thins the chocolate out so that it is easer to coat the cake pops but be careful not to thin it out too much or it won't stick to the cake pops as well.
Melting the chocolate: Careful not to overcook the chocolate in the microwave or it will get clumpy and hard.
What to do with leftover frosting: Use as much frosting as your cake pop recipe calls for. If there is left-over frosting, it can be frozen for later use in an airtight container.
Texture of the icing: When the cake pop icing sets, it is not going to result in a hard, crunchy coating like chocolate or candy melts would. Think of the texture of glazed donuts--it's going to be more like that.
Chill the stand. If using a plastic stand, chill it in the freezer for 20 to 30 minutes before using it. This helps the chocolate coating set quicker.
Cake pop storage: Your finished made-from-scratch cake pops can be stored in the refrigerator for up to a week. Storing them in the freezer is also possible for up to 3 months. Thaw them the night before serving in the refrigerator.

Nutrition

Irish Coffee Cocktail

February 15, 2019 by Joss Dyckson Leave a Comment

Irish coffee has become one of the most popular coffee cocktails around the world. This smooth, creamy concoction will fill you with warmth and comfort.

Irish coffee in coffee mug with 4 leaf clover and chocolate curls.

The best part is, this drink takes just ten minutes or less to make! Celebrate your St. Patrick's Day (March 17th) or National Irish Coffee Day (January 25th) on a festive note by preparing yourself this cozy, hot Irish beverage.

Sipping on this drink is a fun way to celebrate the Emerald Isle. There is no better day of the year to do so. Its perfect balance of bitter and sweet flavors goes down delightfully smooth! Check out more St. Patrick's Day recipes.

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What is Irish Coffee?

It is a blend of hot coffee, Irish whiskey, sugar and a topping of whipped cream.

A Wee bit of History

Joe Sheridan created this Gaelic Coffee in Ireland in 1943. Apparently, out of feeling sorry for air passengers who were delayed, he decided to create something special for them to drink. They loved it so much it became an airport specialty.

Ingredients

hot coffee - Freshly brewed.
whipped cream - You can use premade or homemade. If you are making homemade whipped cream, you could add a few drops of green food dye for a whimsical topping (like in this mint whipped cream). Or you could even add some whiskey to the homemade whipped topping while you are whipping it up.
chocolate curls - To make your drink even more festive, try adding shamrock sprinkles instead of the chocolate curls or rim the glass with chocolate sprinkles!
Irish whiskey - Read more about it below.

*Check recipe card for ingredient amounts.

Irish Whiskey: A Legacy of Craft & Tradition

Whiskey has its origins in Scotland and Ireland through monks who learned the skill of distillation on their travels. The oldest licensed whiskey distillery in the world is over 400 years old (licensed in 1608). It's located in Bushmills, Northern Ireland and is also called Bushmills.

Despite the barley tax imposed by the Crown in the 1850s, Bushmills continues to distill malted barley (known as 'pure malt' or 'single malt' whiskey) in all of its whiskeys, whereas most distilleries began distilling blended whiskey, adding corn or other grains.

The Mug

This hot beverage is usually served in a coffee mug made of glass that is tall and has a handle and wide base (as seen below).

How to Make an Irish Coffee Cocktail

Step 1: Fill a mug with hot water to preheat it, then empty it.

Hot coffee pouring into Irish coffee glass.

Step 2: Pour the hot coffee into the warmed glass.

Irish coffee and brown sugar in Irish coffee glass.

Step 3: Add the brown sugar and stir until completely dissolved.

Hot coffee and whiskey in Irish coffee mug.

Step 4: Blend in the Irish whiskey.

Step 5: Top with whipped cream and garnish with chocolate curls or sprinkles.

Irish coffee in coffee mug with 4 leaf clover.

Step 6: Serve and enjoy! Cheers to my Irish friends!

🍰 Looking for dessert options? Check out my Cake Pop Frosting & Coating.

Serving Suggestions

Pair your coffee with some potato pancakes, soda bread, or scones for an extra nibble that will bring you the luck of the Irish all day long.

Recipe FAQs

Is it served hot or cold?

It is traditionally served hot but you can also serve it iced if desired.

Does it contain alcohol?

Yes. It contains Irish whiskey.

What is the best whiskey to use?

Some of the best Irish whiskeys to use include Jameson, Sexton and Bushmills.

Irish coffee with 4 leaf clover in Irish coffee mug.

💚 More Hot Drinks You'll Love

If you tried this Irish Coffee Cocktail Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Irish coffee in coffee mug with 4 leaf clover, whipped cream and chocolate curls.

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5 from 2 votes

Irish Coffee Cocktail

This easy, Irish coffee cocktail is a smooth, creamy concoction of hot coffee, Irish whiskey, sugar, and cream. Celebrate your St. Patrick's Day or National Irish Coffee Day on a festive note by preparing yourself this cozy, hot Irish beverage.

Course Drinks

Cuisine Irish

Diet Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 164kcal

Author Joss Dyckson

Equipment

Irish Coffee Mug

Ingredients

1 cup hot coffee
1 tablespoon brown sugar
1 jigger Irish whiskey 1 ½ ounces or 3 tablespoons
whipped cream
chocolate curls or chocolate sprinkles

US Customary - Metric

Instructions

Fill a mug with hot water to preheat it, then empty it.
Pour the hot coffee into the warmed glass.
1 cup hot coffee
Add the brown sugar and stir until completely dissolved.
1 tablespoon brown sugar
Blend in the Irish whiskey.
1 jigger Irish whiskey
Top with whipped cream and garnish with chocolate curls or sprinkles.
Serve and enjoy!

Notes

National Irish Coffee Day is January 25th of each year.
Some Irish Whiskeys you can try are Jameson, Sexton, Bushmills, etc.
Irish coffee is traditionally served hot but you can also serve it iced if desired.

Nutrition

Electric Skillet Pork Chops

February 13, 2019 by Joss Dyckson 3 Comments

Looking for a tasty meal that you can pull together on a busy weeknight? Electric skillet pork chops are the answer: well-seasoned pork chops covered in a flavorful beer gravy served over rice. You can put it together quickly, let it cook while you do other things, then sit down to a generous meal for your family.

Pork chops with gravy, mushrooms and fresh thyme in serving dish. Wooden spoon and broccoli on the side.

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⭐ Why You'll Love These Pork Chops

Your dinner is cooked entirely in one pan.
It turns out tender and juicy like my electric skillet pork tenderloin.
The beer takes the accompanying sauce to another level, just like it does with beer cheese dip, beef and Guinness stew and pulled pork BBQ sandwiches.
Your electric skillet can go anywhere there is an electric outlet so this could be your next favorite rv or camping trip meal.

🥘 Ingredients

pork chops - bone in
beer - choose a pale ale or wheat beer for best results
mushrooms - button mushrooms are my main choice but I will use cremini as well
cornstarch - to thicken the sauce

*Check recipe card for ingredient amounts.

🥩 Choosing Your Pork Chops

When you walk up to a grocer's meat case, you will see different types of pork chops. For this recipe, some chops work better than others. The shoulder chop and the sirloin chop are two you should not use in this recipe.

Both contain a lot of fat and connective tissue. These chops work well with slow cooking methods such as braising, stewing, or smoking.

For this recipe, you want a chop that is leaner and more tender, like the rib chop or the loin chop.

Rib Chop: A rib chop offers a more tender cut of meat with a curved rib bone running along one side.
Loin Chop: It's also called a center-cut loin chop. If you want a substantial cut with more meat, the loin chop is your better option. It contains a T-shaped bone with meat on either side. The meat is tender and contains little connective tissue.

📖 Recipe Tweaks

Try different flavors of beer: A pale ale is going to have a lighter flavor than a rich, dark porter or stout. Pale ale goes well with pork. I also enjoy a wheat beer for this recipe.
Spices: Add in additional herbs and spices. Basil, marjoram, and even mustard work well with pork.

🔪 How to Make Electric Skillet Pork Chops

It all starts with a well-seasoned fried pork chop. Frying the chops before you add the beer gravy brings a fuller flavor to the final dish. Salt and pepper bring out the pork's natural flavor profile.

Step 1: Season the pork chops with salt and pepper.

Step 2: Mix ketchup, beer and sugar in a small bowl. Reserve.

Step 3: Turn on the electric skillet to high heat (400°F); brown the pork chops on both sides.

Mushrooms, onions and pork chops in electric skillet.

Step 4: Add garlic, onion, mushrooms, bay leaves and thyme. Cook for 2 to 3 minutes.

Chef's Note: This is optional, but I like to brush 1 tablespoon of cooking oil onto the skillet prior to frying.

Pork chops in electric skillet with the lid.

Step 5: Pour the beer mix over the pork chops and cover. Reduce the heat to 250°F and cook for 35 minutes.

Cooked pork chops with beer gravy in electric skillet.

Step 6: In a small bowl, stir cornstarch and water until well blended; pour into sauce in the electrical skillet. Stir. Cover and cook for 5 minutes or until thickened.

Pork chops with gravy, mushrooms and fresh thyme in serving dish.

Step 7: Serve with fresh thyme over rice or on its own.

❓ Recipe FAQs

How long do leftovers last in the fridge?

You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.

What is the best temperature for tender pork chops?

Cook fresh pork chops until they reach at least 145°F on the inside and no more than 160°F. To be sure they're done, use a digital cooking thermometer.

Can you freeze the leftovers?

Yes! Let them cool first and freeze for up to 3 months.

Pork chops with gravy and mushrooms in serving dish.

If you tried this 🥩 Electric Skillet Pork Chops Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Pork chops with gravy, mushrooms and fresh thyme sprigs.

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5 from 6 votes

Electric Skillet Pork Chops

Well-seasoned electric skillet pork chops covered in a flavorful beer gravy and served over rice. You can put it together quickly, let it cook while you do other things, then sit down to a generous meal for your family.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 339kcal

Author Joss Dyckson

Equipment

Electric Skillet

Ingredients

½ cup ketchup
1 bottle beer a pale ale or wheat beer
2 tablespoons sugar
4 pork chops bone in
1 tablespoon garlic minced
½ cup yellow onion sliced
1 cup mushrooms clean and sliced
2 bay leaves
1 tablespoon cornstarch
2 tablespoons water
salt and pepper to taste
fresh thyme

US Customary - Metric

Instructions

Turn on the electric skillet to high heat (400°F). This is optional, but I like to brush 1 tablespoon of cooking oil onto the skillet prior to frying.
Mix the ketchup, beer and sugar in a small bowl. Reserve.
½ cup ketchup, 1 bottle beer, 2 tablespoons sugar
Season the pork chops with salt and pepper. Add them to the skillet and brown them on both sides.
4 pork chops
Add the garlic, onion, mushrooms, bay leaves and a sprig of fresh thyme. Cook for 2 to 3 minutes.
1 tablespoon garlic, ½ cup yellow onion, 1 cup mushrooms, 2 bay leaves
Pour the beer mix over the pork chops and cover. Reduce the heat to 250°F and cook for 35 minutes. Remove the thyme sprig and bay leaves.
In a small bowl, stir cornstarch and water until well blended; pour into sauce in the electrical skillet. Stir. Cover and cook for 5 minutes or until thickened.
1 tablespoon cornstarch, 2 tablespoons water
Serve with fresh thyme over rice or on its own.

Video

Notes

Storage: You can store leftovers in an airtight container in the fridge for up to 3 to 4 days.
Pork chop selection: For this recipe, I like to use rib chop (contains the curved rib bone) or the loin chop (also called a center-cut loin chop and has a t-shaped bone).
Temperature: If the liquid seems to be boiling instead of simmering gently, turn it down. I find that larger electric skillets (16") tend to simmer harder, causing the liquid to evaporate quicker.

Nutrition

Pralines

February 11, 2019 by Joss Dyckson Leave a Comment

Whether you pronounce it PRAW-leen or PRAY-leen, you will love this traditional Southern candy. You don't have to go to New Orleans to sample this sweet, crunchy treat. You can learn how to make them at home with this easy praline recipe. They can be eaten as a snack, used as a topping or given as a gift.

Praline pecans in gift box with red ribbon.

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What are Pralines?

Pralines are a confection consisting of candy coated, roasted nuts--typically almonds, pecans or hazelnuts.

Brief History

In the 1700s, French settlers brought their recipes for caramelized almonds with them to New Orleans. Cooks soon substituted the locally abundant pecans for the almonds.

In earlier times, pralinieres, Creole black women, often dressed in gingham and a white apron were a frequent sight on Canal Street in the French Quarter where they sold these butter, sugar, and pecan confections.

Ingredients & Tools

Praline ingredients prepped on wooden table.

In this tutorial, we will teach you how to make pralines out of pecans. Gather the following ingredients and items:

½ cup brown sugar
1 teaspoon cinnamon powder
1 tablespoon butter
1 tablespoon milk
½ tablespoon maple syrup

1 cup pecans
Candy thermometer (optional), make sure to use a thermometer with high accuracy.
Non-stick tray or mat
Small saucepan

Optional: You can add chocolate, dried fruits, or coconut to the pralines when you add the pecans to the mixture (step 3).

How to Make Pralines

With only six ingredients, you can cook up a batch in about 15 minutes even if you don't have a candy thermometer. But you do have to let them cool and set up for 20 minutes before you enjoy them.

Step #1. Add Ingredients to Saucepan

Add the brown sugar, cinnamon, butter, milk and maple syrup to a saucepan.

Step #2. Heat the Mixture

Bring to a boil, starting with low temperature until it slowly heats. You can use a thermometer for more precision. It should be ready when it heats to 235°F.

Tip: If you don't have a thermometer, just wait about 7 minutes or until it has a golden tone.

Step #3. Add Pecans

Turn the heat off. Add the pecans to the pot and mix well before it hardens.

Step #4. Let Stand

Transfer the pecans and praline mixture to a non-stick tray or surface. Let them stand about 20 minutes, until firm.

Step #5. Break Apart & Serve

Break them into pieces and serve.

Storage

Store the pralines in an airtight container in a cool, dark place like a cupboard or pantry.
For best results, consume them within 3 weeks.
For longer storage, you can freeze them for up to 3 months. Make sure to line the container with wax paper to avoid sticking. You can also separate layers of pralines in the container with wax paper.

Serving Suggestions

Eat them as a sweet snack.
A plateful of these melt in your mouth goodies makes a delightful hostess gift. You can fill a pretty jar with them and add a fancy ribbon.
Use crushed or chopped pralines for a delicious ice cream topping or cookie/cake addition.

Frequently Asked Questions

Are pralines and pecans the same thing?

Not exactly. Pecans are a nut that are used as an ingredient in pralines. Pralines are a candy with nuts.

What kind of nut is a praline?

A praline isn't one type of nut. It can be a pecan, almond or hazelnut.

How long do pralines take to harden?

This can range, depending on the recipe, but it usually takes about 20 to 30 minutes.

Why didn't my pralines harden?

It's possible that the candy mixture didn't reach a high enough temperature. If you are having troubles with hardening, use a candy thermometer and make sure it reaches 235°F (soft ball stage).

Could you wait the twenty minutes, or did you give in to temptation? Now that you know how easy it is to make pralines consider getting creative.

I'd love to hear about your experience with this Southern treat. And if you ever get to New Orleans, they say PRAH-leen, and they're made with peek-ons. Will these pralines become one of your go-to candies? Let me know what you thought in the comments!

Looking to further enhance your cooking skills? Check out...How to Make a Charcuterie Board

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5 from 1 vote

Pecan Pralines

You can learn how to make pecan pralines at home with this easy recipe. They are a sweet and crunchy treat that can be eaten as a snack, used as a topping or given as a gift.

Course Snack

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 10

Resting Time 20

Total Time 35

Servings

Calories 208kcal

Author Joss Dyckson

Equipment

Ingredients

½ cup brown sugar
1 teaspoon cinnamon powder
1 tablespoon butter
1 tablespoon milk
½ tablespoon maple syrup
1 cup pecans

US Customary - Metric

Instructions

Add the brown sugar, cinnamon, butter, milk and maple syrup to a saucepan.
Bring to a boil, starting with low temperature until it slowly heats. You can use a thermometer for more precision. It should be ready when it heats to 235°F. If you don't have a thermometer, just wait about 7 minutes or until it has a golden tone.
Turn the heat off. Add the pecans to the pot and mix well before it hardens.
Transfer the pecans and praline mixture to a non-stick tray or surface. Let them stand about 20 minutes, until firm.
Break them into pieces and serve.

Notes

Store the pralines in an airtight container in a cool, dark place like a cupboard or pantry.
For best results, consume them within 3 weeks.
For longer storage, you can freeze them for up to 3 months. Make sure to line the container with wax paper to avoid sticking. You can also separate layers of pralines in the container with wax paper.

Nutrition

Electric Skillet Cornbread

February 6, 2019 by Joss Dyckson 4 Comments

Every week it seems like there is a hot new kitchen gadget that is supposed to make our food better, our work shorter, and practically cook for us. With all of the new and shiny kitchen tools out there, it's easy to forget about the trusty standby, the electric skillet.

The electric skillet can be used for anything that you would do in a traditional stove-top model and, surprisingly, can even be used for baking cakes, or, in the case of this recipe, that old southern staple, electric skillet cornbread.

Electric skillet cornbread pieces in woven dish on kitchen towel.

The steady heat distribution of the electric skillet makes for a moist, evenly-cooked, easy to bake cornbread that will rival your granny's recipe.

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Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

Tweaks

Adding creamed corn and/or honey to this recipe will make a sweeter, more traditional cornbread, while chopped jalapenos and shredded cheese make a perfect savory accompaniment to your favorite electric skillet stew or chili recipe.

Instructions

Cornbread dry ingredients whisked in bowl.

Step 1. Mix dry ingredients. Preheat the electric skillet to 375°F. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.

Cornbread batter getting whisked in bowl.

Step 2. Add wet ingredients. Stir in egg, milk and vegetable oil. Mix well.

Step 3. Add batter to pan. Pour the batter into a greased baking pan that fits nicely in the electric skillet. A 9" circular or square pan works well in a 12" electric frying pan.

Electric skillet with small baking rack.

Step 4. Add rack. Place a small, low baking rack in the electric skillet to prevent burning.

Chef's Note: If you do not have a rack that fits in your skillet, you can use metal skewers on the bottom of the skillet for the baking sheet to rest on. (Be careful not to scratch the nonstick surface!)

Cornbread batter in pan in electric skillet.

Step 5. Transfer pan. Place the pan on the baking rack inside of the heated electric skillet.

Cornbread baking in electric skillet with lid on.

Step 6. Bake. Cover with the lid and bake in the preheated skillet for 30-40 minutes, depending on your electric skillet. You'll know it's ready if you insert a toothpick and it comes out dry.

Step 7. Serve. Slice into pieces and serve!

Piece of electric skillet cornbread in white dish.

Storage Tips

You can cover and store cornbread at room temperature, in a cool and dark place like a cupboard, for up to 3 days.
It will last a few days longer if you store it in the fridge.
You can also freeze it for up to 3 months in a freezer bag.

More Delicious Electric Skillet Recipes

If you tried this Electric Skillet Cornbread Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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4.67 from 3 votes

Electric Skillet Cornbread

This electric skillet cornbread turns out moist and delicious. The steady heat distribution of the electric skillet makes it bake nice and evenly.

Course Bread, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 304kcal

Author Joss Dyckson

Equipment

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
⅔ cup white sugar
1 teaspoon salt
1 tablespoon baking powder
1 egg
1 cup milk
⅓ cup vegetable oil

US Customary - Metric

Instructions

Preheat the electric skillet to 375°F. In a large bowl, combine flour, cornmeal, sugar, salt and baking powder.
Stir in egg, milk and vegetable oil. Mix well.
Pour batter into a greased baking pan (a 9" circular pan works well in a 12" e-skillet) that fits nicely in the electric skillet and place on a small, low baking rack to prevent burning.
If you do not have a rack that fits in your skillet, you can use metal skewers on the bottom of the skillet for the baking sheet to rest on. (Be careful not to scratch the nonstick surface!)
Cover with the lid and bake in the preheated skillet for 30-40 minutes, depending on your electric skillet. You'll know it's ready if you insert a toothpick and it comes out dry.
Serve!

Video

Notes

You can cover and store cornbread at room temperature, in a cool and dark place like a cupboard, for up to 3 days.
It will last a few days longer if you store it in the fridge.
You can also freeze it for up to 3 months in a freezer bag.

Nutrition

How to Make Pretzel Bread

February 4, 2019 by Joss Dyckson Leave a Comment

Pretzel bread brings the best of soft pretzels to other delicious baked goods. You get a hard crunchy outer layer with a soft, fluffy interior that's tasty by itself while still going with any number of other foods. Whatever form your bread takes will be the perfect addition to any meal.

You make the dough much like you would make any other bread dough. The difference with pretzel bread, however, is the baking soda bath it gets before going in the oven. A quick dip in hot water and baking soda for less than a minute gives the bread its signature taste and texture.

6 pretzel bread rolls layed flat on a pan.

Learning how to make pretzel bread is easy when you use this recipe and simple technique. You'll need about 40 minutes prep time and another hour and 20 minutes for letting the dough rise and baking it. You can get 6 burger buns or 9 dinner rolls with this recipe.

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Step #1. Prepare Ingredients

Pretzel bread ingredients on a wooden board.

To begin making pretzel bread, gather the follow ingredients & items:

1 tbsp. dry yeast
¾ cups warm water (+ about ¼ cup to knead)
2 tbsp. butter
1 tbsp. brown sugar
2 cups all-purpose flour
1 tsp. salt
1 tsp. sea salt
Spider Strainer

For the baking soda bath:

6 cups water
¼ cup baking soda

Step #2. Prepare Yeast

Add the yeast to the warm water and mix well.

Step #3. Mix Butter & Sugar

Melt 1 tbsp. of butter and add it to the brown sugar, mix well. (Reserve the other tbsp. of butter.)

Step #4. Add to Yeast Mixture

Pouring butter mixture into pretzel dough.

Pour the butter and sugar mix into the yeast and water mix. Let it sit for 2 more minutes (until foamy).

Step #5. Add Mixture to Flour

Place the 2 cups of flour in a large bowl. Make room in the center and progressively add the yeast mixture into the middle of the flour. Add an extra ¼ cup water to knead.

Step #6. Mix into Dough

Mix with a wooden spoon until the dough separates from the bowl.

Step #7. Place Dough Ball onto Floured Surface

When it starts forming a ball, place the dough on a working surface with a little more flour.

Step #8. Knead the Dough

Start kneading with constant movement for about 5 minutes, or until the dough is not too sticky and the texture is smooth.

Step #9. Add Salt & Continue Kneading

Adding salt to dough on floured surface.

Add 1 teaspoon salt and continue kneading for about 2 more minutes.

Rolling dough on floured surface with hands.

Step #10. Let Dough Rest

Place the dough back in the bowl (with a little more flour so it doesn't stick). Cover it with plastic wrap or a tea towel and let it rest for 1 hour or until it doubles in size.

Covering dough in bowl with plastic wrap.

Step #11. Remove Air Bubbles

Knead again over a working surface, removing the air pockets inside the dough.

Step #12. Form a Long Roll

Dough formed into a long roll on floured surface.

Form a long roll with the dough.

Step #13. Cut into Pieces

Cutting roll in half on floured surface.

Cut the roll in 9 pieces (for small buns) or in 6 pieces (for burger-size buns).

Step #14. Form into Balls

Take each of the pieces and form a nice round ball using your hands.

Step #15. Cut an X into Each Roll

Use a cooking razor (or a very, very sharp knife) to cut an X over each roll.

Step #16. Cook the Rolls in a Baking Soda Bath

Preheat the oven to 400°F (200°C). Bring 6 cups of water and ¼ cup of baking soda to a boil. (Use a pot with high sides because there will be some foaming action.) Add the rolls one by one and let them cook for 30 seconds on each side. Remove to a greased pan.

Step #17. Brush Butter Over Buns

Melt the remaining butter and brush it over the buns.

Step #18. Sprinkle With Sea Salt

Sprinkle some sea salt over the buns.

Step #19. Bake for 20 Minutes

Bake the rolls for about 20 minutes (until they are a nice brown color).

Step #20. Serve & Enjoy

This pretzel bread recipe gives you the basics. If you want to change things up, you can take it in any direction you like. You can divide the dough into smaller pieces to make pretzel bites. You can keep the dough together and create a loaf of pretzel bread for slicing and adding to a tasty sandwich.

Like soft pretzels, this bread goes well with a number of dipping sauces. Beer cheese is a classic. Honey mustard will give you tang and sweetness in a single bite. Flavored cream cheese, ranch dressing, and nacho cheese are great easy-to-make party options.

Salt isn't the only thing you can top pretzel bread with. Cinnamon and sugar on the bun offer a sweet treat while melted chocolate brings a luscious flavor. Parmesan cheese is an easy mix with salt. Try mixing your favorite cheese with pepperoni, jalapenos, or bacon for a complete taste sensation.

📋Recipe

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5 from 1 vote

How to Make Pretzel Bread

Course Side Dish

Cuisine German

Prep Time 40

Cook Time 20

Resting Time 1

Total Time 2

Servings buns

Calories 136kcal

Author Joss Dyckson

Equipment

Ingredients

1 tbsp. dry yeast
¾ cup warm water + about ¼ cup to knead
2 tbsp. butter
1 tbsp. brown sugar
2 cups all-purpose flour
1 tsp. salt
1 tsp. sea salt

For the Baking Soda Bath:

6 cups water
¼ cup baking soda

US Customary - Metric

Instructions

Add the yeast to the warm water and mix well.
Melt 1 tbsp. of butter and add it to the brown sugar, mix well. (Reserve the other tbsp. of butter.)
Pour the butter and sugar mix into the yeast and water mix. Let it sit for 2 more minutes (until foamy).
Place the 2 cups of flour in a large bowl. Make room in the center and progressively add the yeast mixture into the middle of the flour. Add an extra ¼ cup water to knead.
Mix with a wooden spoon until the dough separates from the bowl.
When it starts forming a ball, place the dough on a working surface with a little more flour.
Start kneading with constant movement for about 5 minutes, or until the dough is not too sticky and the texture is smooth.
Add the salt and continue kneading for about 2 more minutes.
Place the dough back in the bowl (with a little more flour so it doesn't stick). Cover it with plastic wrap or a tea towel and let it rest for 1 hour or until it doubles in size.
Knead again over a working surface, removing the air pockets inside the dough.
Form a long roll with the dough.
Cut the roll in 9 pieces (for small buns) or in 6 pieces (for burger-size buns).
Take each of the pieces and form a nice round ball using your hands.
Use a cooking razor (or a very, very sharp knife) to cut an X over each roll.
Preheat the oven to 400°F (200°C). Bring 6 cups of water and ¼ cup of baking soda to a boil. (Use a pot with high sides because there will be some foaming action.) Add the rolls one by one and let them cook for 30 seconds on each side. Remove to a greased pan.
Melt the remaining butter and brush it over the buns.
Sprinkle some sea salt over the buns.
Bake the rolls for about 20 minutes (until they are a nice brown color).
Serve and enjoy.

Nutrition

Pulled Pork Burger (with Special Sauce)

January 30, 2019 by Joss Dyckson 1 Comment

Here's an amazing recipe for pulled pork burgers with special sauce that pack a little kick creating a unique, Southern BBQ burger. With a small amount of prep time, the slow cooker does most of the work for you!

If there's one thing that Southerners know, it's their cooking. If you were raised in a Southern family, you likely remember all of those amazing, rich, and sometimes fattening foods that you grew up on.

This is the land where Grandma kept used, crispy bacon grease in an old coffee can on the stove for seasoning almost anything. And, it was always amazing!

One claim-to-fame for many Southerners is great barbecue recipes. And, they're right! They have mastered the mouthwatering art of slow-roasting nearly any perfectly seasoned piece of meat until it literally falls apart, as in this Southern style pulled pork BBQ sandwich. Enjoy!

I also made a mini version of this recipe: pulled pork sliders that are perfect for 4th of July.

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Ingredients

For the Pulled Pork Burger

boneless pork shoulder roast - For a leaner option, you could use pork tenderloin.
vegetables - Carrots, leek and onion. They will be cooked with the pork and puréed into a sauce.
dark beer - Such as a porter or stout.
mustard - You can use regular yellow mustard or whole grain Dijon if you prefer.
hickory BBQ sauce - The dark beer and hickory BBQ sauce in the pork really complement the sweetness of the honey, bringing a perfect balance to this traditional sandwich.
burger buns - Pick your favorite.
tomatoes - Beefsteak or heirloom are popular choices.

*Check recipe card for full ingredient amounts.

Chef's Note: For the leeks, you only want to chop the white and light green parts. The darker green parts can be saved and used for homemade, soup stock such as this bison apple cider bone broth.

For the Special Sauce

mayo - This makes up the base of the special sauce.
apple cider vinegar - Not as strong as white vinegar but with more flavor.
sugar - I use white granulated sugar or you could use an alternative sweetener such as honey or agave nectar.

*Check recipe card for ingredient amounts.

How to Make Pulled Pork Burgers

Seared pork shoulder roast in cast iron pan.

Step 1. Sear. Heat a large frying pan to high heat. Add the canola oil and swirl it around in the pan to coat the bottom evenly. Sear the pork shoulder until you get a nice brown/golden color on all sides.

Seared pork shoulder roast, vegetables and beer sauce in slow cooker.

Step 2. Add to Slow Cooker. Once it's golden-brown, place the pork in a slow cooker with all of the other pulled pork ingredients. Give the vegetables and beer sauce a mix. Cover and cook at high temperature in the slow cooker for approximately 4 to 6 hours, until tender and falls apart easily.

👩🏻‍🍳 Chef's Tip: I like to chop the vegetables while the roast is searing to save some time.

Step 3. Make the Special Sauce. For the special sauce, mix the mayonnaise with the apple cider vinegar, cumin powder, sugar, salt and pepper. Mix well and refrigerate until ready to use.

Step 4. Shred the Pork. Remove the pork from the slow cooker to a cutting board and shred it with two forks.

Step 5. Blend. Place all of the cooking liquid and the vegetables in a blender and pulse until blended. (Make sure to open the vent hole in the lid and cover with a kitchen towel to release the steam without any splashing.)

Step 6. Return to Slow Cooker. Return the pulled pork to the slow cooker. Pour the blended vegetable sauce over the shredded pork and combine well. Adjust salt and pepper as needed.

Chef's Note: You might not need all of the sauce--just enough to moisten the pork and add flavor. You can reserve the unused sauce in the fridge and use it to remoisten the leftovers or even add it to mashed potatoes.

Pulled pork burger on wooden plate with special sauce drizzling over top.

Step 7. Serve. Toast the buns. Assemble the buns with the watercress, tomato slices, pulled pork and special sauce. Serve the pulled pork burgers!

Serving Suggestions

Some popular sides include:

fries - try Cajun French fries
green salads - like Caesar salad or this watermelon salad
potato salad - this easy kimchi potato salad is delish
slaw
roasted or grilled vegetables
grilled corn on the cob

Storage Tips

Fridge Storage: Store leftovers covered in the fridge for up to 4 days. Store the toppings separately.
Freezer Storage: To freeze the pulled pork, let it cool (no longer than 2 hours) and place it in double-bagged freezer bags with the air squeezed out to avoid freezer burn or you can vacuum seal it if that option is available to you. Thaw in the fridge overnight.
Special Sauce: The special sauce can be stored for up to two weeks, covered, in the fridge.

Pulled Pork Burger FAQs

What condiments go on pulled pork burgers?

Besides my special sauce, you could try a good BBQ sauce, mayo, mustard, lime crema, HP, etc.

What is the best bun for pulled pork sandwiches?

I like to switch it up between brioche, potato bun and classic white sesame. Brioche is my absolute favorite!

What cheese goes with pulled pork?

If you want to add cheese to your pulled pork burger, opt for a sharp, tangy cheddar, a mild, melt-worthy Monterey Jack or spicy Pepper Jack.

What is the difference between shredded pork and pulled pork?

These terms are used interchangeably because they are basically the same thing. However, if you want to get more technical, pulled pork usually means meat pulled off of the bone whereas shredded pork can come from a bone-in or boneless piece of meat.

Pulled pork burger with special sauce on wooden plate.

If you tried this Pulled Pork Burger Recipe with Special Sauce or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

📋Recipe

Pulled pork burger with special sauce on parchment.

Print Pin

5 from 2 votes

Pulled Pork Burger with Special Sauce

Here's an amazing recipe for a pulled pork burger with special sauce that packs a little kick creating a unique, Southern BBQ burger.

Course Main Course

Cuisine American

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 507kcal

Author Joss Dyckson

Equipment

Slow cooker

Ingredients

For the Pulled Pork

3 tablespoons canola oil
3-4 pounds boneless pork shoulder roast
1 ½ cups carrots peeled, largely chopped
1 ½ cups leeks chopped and rinsed in cool water to remove grit
1 cup yellow onion chopped
1 can dark beer
¼ cup soy sauce
¼ cup honey
3 tablespoons mustard
3 tablespoons brown sugar
2 tablespoons hickory BBQ sauce
salt and pepper

For the Special Sauce

1 cup mayonnaise
3 tablespoons apple cider vinegar
1 teaspoon sugar
1 teaspoon cumin powder
salt and pepper to taste

For the Burger

8 burger buns brioche, potato, sesame, etc.
watercress or mixed greens
tomatoes sliced

US Customary - Metric

Instructions

Heat a large frying pan to high heat. Add the canola oil and swirl it around in the pan to coat the bottom evenly. Sear the pork shoulder until you get a nice brown/golden color on all sides.
Once it's golden-brown, place the pork in a slow cooker with all of the other pulled pork ingredients. Give the vegetables and beer sauce a mix.
Cover and cook at high temperature in the slow cooker for approximately 4 to 6 hours, until tender and falls apart easily.
For the special sauce, mix the mayonnaise with the apple cider vinegar, cumin powder, sugar, salt and pepper. Mix well and refrigerate until ready to use.
Remove the pork from the slow cooker to a cutting board and shred it with two forks.
Place all of the cooking liquid and the vegetables in a blender and pulse until blended. (Make sure to open the vent hole in the lid and cover with a kitchen towel to release the steam without any splashing.)
Return the pork to the slow cooker. Pour the blended vegetable mixture over the shredded pork and combine well (you might not need all of the sauce--just enough to moisten the pork and add flavor). Adjust salt and pepper as needed.
Toast the buns. Assemble the burgers with the watercress, tomato slices, pulled pork and special mayo. Serve!

Notes

Leftover fridge storage: Store leftover pulled pork, covered in the fridge, for up to 4 days.
Freezing instructions: To freeze the pulled pork, let it cool (no longer than 2 hours) and place it in double-bagged freezer bags with the air squeezed out to avoid freezer burn or you can vacuum seal it if that option is available to you. Thaw in the fridge overnight.
Sauce storage: The special sauce can be stored for up to two weeks, covered, in the fridge.
Vegetable sauce: You can reserve the unused vegetable sauce in the fridge and use it to remoisten the leftovers or even add it to mashed potatoes.
Sides: Some popular sides to serve the burgers with include fries, green salads like Caesar salad, potato salad, slaw, roasted vegetables, and grilled corn on the cob.
Sauce options: Besides my special sauce, you could try a good BBQ sauce, mayo, mustard, lime crema, HP, etc.
Prep tip: I like to chop the vegetables while the roast is searing to save some time.
Leeks: For the leeks, you only want to chop the white and light green parts. The darker green parts can be saved and used for homemade, soup stock.

Nutrition

How to Make Basil Pesto

January 28, 2019 by Joss Dyckson Leave a Comment

Looking for a quick and tasty addition to pasta, potatoes or a refreshing burrata salad? Want a healthy spread for pizza and sandwiches? The answer is basil pesto: a delicious blend of basil, arugula, olive oil, Parmesan cheese, pine nuts, and garlic. This simple recipe, made from scratch, will tantalize your taste buds.

Basil pesto in a small jar on wooden table.

Recipes for basil pesto vary from one cook to another. This easy recipe brings the peppery taste of arugula to the party, giving it another dimension of flavor. It yields 1 cup pesto and is ready in about 5 minutes.

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Pesto Origins

Pesto originated in Genoa, Italy, in the mid 19th century, following the introduction of basil from its origins in India. The recipe made its way to the U.S. in the 1940s, though it didn't gain popularity until the 80s and 90s.

It's so popular that canned pesto is available on the grocery shelves. But nothing beats learning how to make basil pesto at home.

Ingredients & Tools

Basil pesto ingredients prepped on wooden table.

To make basil pesto in 3 simple steps, gather the follow ingredients and items:

3 cups fresh basil
1 cup fresh arugula
1 cup olive oil
½ cup Parmesan cheese, grated
1 tablespoon pine nuts
1 garlic clove
salt, to taste
Kitchen Blender

Step #1. Place Ingredients in Blender

Basil pesto ingredients in a bullet blender jar.

Place all ingredients into the blender jar.

Basil pesto ingredients in a bullet blender.

Step #2. Blend Until Smooth

Blend until smooth. Season with salt to taste.

Step #3. Ready to Use

Basil pesto over tomatoes and bocconcini.

Transfer to a jar and use as desired.

How to Use it

Try using the fresh basil pesto over some Caprese salad.
Basil pesto works well on pasta.
It can replace tomato sauce on pizzas (such as my electric skillet pizza).
It can be spread on sandwiches, crackers or bread.
Serve it with chicken.
Mix it into roasted potatoes or soup.
Make a basil pesto potato galette.

Storage

Fridge Storage: You can keep basil pesto in the refrigerator for three days in a glass jar or airtight container.

Freezer Storage: You can also freeze it. Curious how to freeze pesto? It's actually quite easy. If you want to use it in small amounts, portion it out into an ice cube tray and transfer it to the freezer. Take the frozen cubes and put them into a freezer bag. The cubes can last up to 6 months.

For larger amounts, put the pesto in small freezer-safe containers and into the freezer for up to 12 months.

Did you enjoy this fresh, homemade basil pesto? Let me know in the comments and please share the recipe!

📋Recipe

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5 from 1 vote

Basil Pesto Recipe

Looking for a quick and tasty addition to pasta, pizza or potatoes? The answer is this basil pesto: a delicious blend of basil, arugula, olive oil, Parmesan cheese, pine nuts, and garlic. This simple recipe, made from scratch, will tantalize your taste buds.

Course Condiment

Cuisine Italian

Diet Vegetarian

Prep Time 5

Total Time 5

Servings ¼ cup servings

Calories 132kcal

Author Joss Dyckson

Equipment

Blender

Ingredients

3 cups fresh basil
1 cup fresh arugula
1 cup olive oil
½ cup Parmesan cheese grated
1 tablespoon pine nuts
1 garlic clove
salt to taste

US Customary - Metric

Instructions

Place all ingredients into the blender jar.
Blend until smooth. Season with salt to taste.
Your pesto is ready. Store in a jar or airtight container in the fridge.

Notes

Fridge Storage: You can keep basil pesto in the refrigerator for three days in a glass jar or airtight container.
Freezer Storage: You can also freeze it. Curious how to freeze pesto? It's actually quite easy. If you want to use it in small amounts, portion it out into an ice cube tray and transfer it to the freezer. Take the frozen cubes and put them into a freezer bag. The cubes can last up to 6 months. For larger amounts, put the pesto in small freezer-safe containers and into the freezer for up to 12 months.

Nutrition

Raspberry Crème Brûlée

January 23, 2019 by Joss Dyckson 4 Comments

Have you ever had the pleasure of the simple but succulent French dessert: Raspberry Crème Brûlée? The caramelized sugar cracks as you break the protective shell of the silky smooth custard inside, and the raspberry coulis adds a sweet-tart topping that complements the custard perfectly. This recipe here is an easier version for crème brûlée newbies.

Raspberry Coulis Crème Brûlée in ramekins with spoons and coulis on the side.

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✈︎ A Taste of France at Home

Crème brûlée is a classic French dessert made from a rich vanilla custard base topped with a thin layer of caramelized sugar that's torched until crisp. The name literally means "burnt cream" in French.

This recipe shows you how to make luscious crème brûlée at home-perfect for Valentine's Day or any time you're craving something sweet and custardy, year round. With just a few simple ingredients and a quick homemade raspberry (or strawberry) coulis, this classic dessert gets a fresh, fruity twist.

Using fresh raspberries, like I do in my raspberry galette, adds a brightness that store-bought treats just can't match. And while crème brûlée is hard to beat, a close second is my French peach tarte tatin-another elegant, surprisingly simple dessert worth trying.

Plus, who doesn't love an excuse to use a blow torch in the kitchen?! You can make this raspberry crème brûlée ahead of time and torch the top when you're ready to serve it to guests.

🥚 Ingredients

heavy cream - Use heavy cream or heavy whipping cream with a minimum of 36% milk fat. This high fat content is what gives the custard its signature rich, silky texture.
vanilla powder - Or, good old vanilla extract! If you're feeling a little crafty, check out how to make your own vanilla powder at home-it's easier than you'd think and adds such a lovely, natural depth of flavor.
white sugar - You will need white granulated sugar to sweeten the custard, plus extra to torch/caramelize the top!
large egg yolks - Egg yolks are essential for making the custard.
raspberries - For the coulis, feel free to use fresh or frozen raspberries. When it comes to the garnish, use fresh. You can even throw your own seasonal twist on it and use whatever berries are in season in your area.

*Check recipe card for ingredient amounts.

🍮 How to Make Raspberry Crème Brûlée

Raspberry coulis straining through fine mesh strainer.

Step 1: Make the raspberry coulis. Simmer the raspberries, sugar and water for a few minutes. Blend, strain and reserve.

Step 2: Heat the cream. While the oven is heating to 325ºF (160ºC), heat the cream and vanilla powder over medium heat for a couple of minutes.

Chef's Note: You can use fresh or frozen raspberries for the coulis-whatever you have on hand! Just keep in mind that if you're using frozen, they might need an extra minute or two on the stove to break down nicely.

Step 3: Add eggs. Whisk in the sugar and egg yolks. Continue to stir and cook for a few more minutes.

Crème Brûlée custard straining through mesh strainer.

Step 4: Strain. Strain the mixture to achieve a very soft, smooth texture.

Chef's Note: You need to keep the eggs moving so that they don't turn into scrambled eggs, so keep stirring! You'll know the mixture is ready when it reaches a thick texture - when you pass a finger over the mix in a spoon and it leaves a trace.

Crème Brûlée custard in ramekins on sheet pan.

Step 5: Transfer to ramekins. Place the ramekins on a rimmed baking sheet and fill it with about ½" water. Divide the mixture evenly into the ramekins.

Baked Crème Brûlée in ramekins on sheet pan.

Step 6: Bake. Bake them for about 30 minutes, until the custard is just slightly wobbly. Let cool on a wire rack and then chill in the fridge for at least 30 minutes.

Chef's Note: The time it takes to bake can depend on the ramekin depth.

Crème Brûlée with burnt sugar topping in ramekins.

Step 7: Torch the sugar. Cover the top of each ramekin with a fine layer of sugar. Caramelize the sugar by using a cooking torch, until nicely golden brown.

Crème Brûlée with burnt sugar topping and fresh strawberries in ramekins.

Step 8: Serve the raspberry crème brûlée. Serve with fresh raspberries and the raspberry coulis.

◽ Alternate Method for Caramelizing the Sugar

Broiling the crème brûlée is another option if you don't have a cooking torch.

After sprinkling the sugar on, place them back in the oven on broil (about 5 inches under the broiler).
It should take about 5 to 10 minutes, but keep a close eye on them and remove from the oven when the sugar has melted, and is golden brown in color.

👉 Joss' Top Tips

Avoid an egg scramble. Remember to stir those eggs carefully and constantly in the cream so that they don't scramble!
Chill it overnight. If this isn't a last minute dessert for you, I recommend chilling the custard overnight for the best texture. Plus, this makes it a great make-ahead option for dinner parties.
Stick with white sugar for torching. The best sugar for torching is white granulated sugar--for the best brûlée crack and a smooth, golden finish!
Torch like a pro. Sprinkle on a thin, even layer of granulated sugar, then hold your torch a few inches away and keep it moving in circles. Start around the edges and work your way in. Don't rush it-slow and steady gives you that perfect, crackly top!

🛠️ Troubleshooting Raspberry Crème Brûlée

My custard is curdled or scrambled. Your cream was likely too hot when adding the egg yolks and you didn't stir them enough or it was overbaked.
The top is watery. Too much moisture-possibly from overbaking, improper storage, or adding overly-moist fruit on top. Cool the custard uncovered, then cover tightly once it's cold and drain off excess liquid before adding fruit (especially frozen fruit if using).
My sugar top melted instead of staying crisp. The brûlée was done too early or the custard was still warm. Always torch just before serving and make sure the custard is fully chilled.

❓ Raspberry Crème Brûlée Recipe FAQs

How do you store raspberry crème brûlée?

Cover the crème brûlée with plastic wrap and store it in the fridge for up to 2 to 3 days. If possible, hold off on caramelizing the sugar until serving time.

Can I freeze the finished dessert?

Yes-but with caution. It might slightly affect the texture and it can split so I don't recommend it. If you still want to give it a try, wrap the dishes well (before the torching step) and freeze for up to 1 month. Thaw in the fridge.

Should crème brûlée be served warm or cold?

An ideal crème brûlée comes to the table with a warm top layer right by where it's been torched, while the bottom remains nicely chilled.

Can I make the raspberry coulis ahead of time?

Yes! That is the beauty of this dessert. The coulis can be refrigerated for up to 5 to 7 days or frozen for up to 2 to 3 months. Thaw in the fridge.

What's the difference between crème brûlée and custard?

The big difference between these two treats is how they finish up. Crème brûlée is a custard that gets a sweet sugar topping. It's caramelized under a broiler or with a torch, giving it that crispy, burnt sugar layer. On the other hand, egg custard skips that extra sugar but might suggest a sprinkle of spices in some recipes.

Raspberry Coulis Crème Brûlée in ramekins with spoons on wooden background.

If you tried this Raspberry Crème Brûlée Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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Raspberry Coulis Crème Brûlée in a ramekin.

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5 from 1 vote

Raspberry Crème Brûlée

This recipe for Raspberry Crème Brûlée will demonstrate how you can quickly and easily prepare your own luscious crème brûlée at home; perhaps for that special someone (or for yourself!) on Valentine's Day, a dinner party or other special occasion.

Course Dessert

Cuisine French

Diet Vegetarian

Prep Time 10

Cook Time 35

Refrigeration Time 30

Total Time 1 15

Servings

Calories 624kcal

Author Joss Dyckson

Equipment

4 small ramekins 7 oz

Ingredients

For the Raspberry Coulis

2 cups raspberries fresh or frozen
¼ cup sugar
2 tablespoons water

For the Crème Brûlée

2 cups heavy cream
½ tablespoon vanilla powder or vanilla extract
¼ cup white granulated sugar
5 large egg yolks
2 tablespoons white granulated sugar to caramelize the top
fresh raspberries to garnish

US Customary - Metric

Instructions

For the Raspberry Coulis

Add the raspberries, sugar and water to a small saucepan over medium heat. Bring to a simmer and cook for about 5 minutes, until the sugar dissolves and the berries have broken down. It will take longer if using frozen raspberries.
2 cups raspberries, ¼ cup sugar, 2 tablespoons water
Let cool. Process in a blender, strain through a fine mesh strainer and reserve.

For the Crème Brûlée

Preheat oven to 325ºF (160ºC). Place 4 small ramekins onto a rimmed baking tray. Pour some water onto the baking tray (about ½" up the ramekins).
Add the heavy cream and vanilla powder (or extract) to a deep pot. Cook over medium heat for 2-3 minutes.
2 cups heavy cream, ½ tablespoon vanilla powder
Whisk in the sugar and then the egg yolks, slowly. Stir carefully and continuously while it cooks for 3 to 4 minutes (you'll know it is ready when it reaches a thick texture - when you pass a finger over the mix in a spoon and it leaves a trace).
¼ cup white granulated sugar, 5 large egg yolks
Strain the mixture through a fine mesh sieve to achieve a very soft and smooth texture.
Divide the mixture evenly into the ramekins and bake them for about 30 minutes, until the custard is just slightly wobbly. (The time it takes can depend on the ramekin depth.) Remove from the oven. Let cool to room temperature on a wire rack and then place in the refrigerator until chilled, at least 30 minutes or 4 hours for best results.
When ready to serve, cover the top of each ramekin with a fine layer of sugar (½ tablespoon over each). Caramelize the sugar by using a cooking torch, until nicely golden brown.
2 tablespoons white granulated sugar
Serve with fresh raspberries and the raspberry coulis.

Video

Notes

Fridge Storage: Store covered in the fridge for up to 2 to 3 days.
Coulis Storage: The coulis can be refrigerated for up to 5 to 7 days or frozen for up to 2 to 3 months. Thaw in the fridge.
Make Ahead: You can make the custard ahead of time and hold off on caramelizing the sugar/adding the toppings until serving.
Internal Temperature: The custard is finished baking when the internal temperature reads 170°F (77°C) on an instant thermometer.
Alternate Option for Caramelizing the Sugar: Broiling the crème brûlée is another option if you don't have a cooking torch.
1. After sprinkling the sugar on, place them back in the oven on broil (about 5 inches under the broiler).
2. It should take about 5 to 10 minutes, but keep a close eye on them and remove from the oven when the sugar has melted, and is golden brown in color.

Nutrition

How to Sous Vide Eggs

January 21, 2019 by Joss Dyckson Leave a Comment

Eggs are a common, tasty breakfast staple, but they can be tricky to get the texture just right. This is especially true if you're a fan of a creamy and smooth yolk. A simple solution to this is to cook your eggs using a sous vide method.

This guide will show you how to sous vide eggs without a sous vide cooker in two different ways: soft-boiled and scrambled.

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What is Sous Vide?

Sous vide is a method of cooking where you seal food, place it in warm water and then cook it slowly. While the name "Sous Vide" may sound fancy and complicated, it couldn't be further from the truth.

This method simply requires you to seal the eggs in a jar or bag of some kind before submerging it into water that is kept at the required temperature. Since the temperature is kept stable, you end up with perfectly cooked eggs without overcooking/burning.

Sous Vide Vs. Poached Eggs

Sous vide eggs are often confused with regular poached eggs, but these methods differ in one major way.

Poaching eggs requires the egg to be dropped directly into boiling water, while sous vide eggs are kept separate from the water and allows for much more even cooking.

Ingredients

For both Scrambled and soft-boiled sous vide eggs:

eggs - Whatever you have on hand should do.
canola oil - Or olive oil.
scallions - Optional.
dried herbs - Optional. Pick your favorite such as parsley, basil and dill etc.

*Check recipe card for ingredient amounts.

Equipment

You do not need a sous vide cooker for this method but you will need a few simple tools:

Plastic wrap
Cooking twine
Plastic bags
Cooking thermometer - mountable is preferred

For Sous Vide Soft-Boiled Eggs

Canola oil pouring into plastic-wrap lined mug.

Step #1. Place some plastic wrap over a mug. Push it down into the cup to make room for the egg. Add 1 teaspoon of canola oil.

Step #2. Crack one egg into the mug--carefully so that you don't break the yolk.

Step #3. Add dried spices, salt and pepper.

Step #4. Close the upper part of the plastic wrap, letting all of the air out.

Step #5. Tie the plastic wrap with a large piece of cooking twine, forming a pouch around the egg.

Raw egg in plastic wrap held over pot with twine.

Step #6. Bring 2 cups of water to 64°C/147°F using the thermometer (medium-low). When it reaches that temperature, insert the egg while holding the twine. Let it cook for 60-90 minutes.

Chef's Note: You can place the twine on the handle of the pot so you can grab it easily when it's time to remove the bag from the water.

Soft boiled egg in plastic wrap pouch and scissors cutting the twine.

Step #7. Cut the twine and the upper part of the plastic wrapping.

Step #8. Remove all of the wrapping and place the egg over a piece of toasted bread or a bagel. Serve with more dried herbs, salt and pepper.

For Sous Vide Scrambled Eggs

Step #1. Crack 2 eggs inside a plastic resealable bag. Add the chopped scallion, 1 teaspoon of canola oil, salt and pepper.

Step #2. Break the eggs inside the bag by using your hands to squish the outside of the bag.

Raw scrambled egg in zip top bag over pot.

Step #3. Bring 2 cups of water to 74°C/165°F using a thermometer. Immerse the bag into the water carefully and let it cook for about 30-40 minutes (depending on desired texture). Keep an eye on the thermometer. Massage the bag every 10 minutes or so using a kitchen towel or oven mitts because it will be hot.

Step #4. Remove the bag with tongs. Carefully transfer the scrambled eggs to a plate and serve with fresh scallions, salt and pepper.

⭐Pro Tip: I like to use a heat glove to handle the bag at this step.

👩🏻‍🍳Chef's Note: Try adding some kimchi to the scrambled eggs for a Korean twist.

Top Tip

Keep a close eye on the thermometer and try to keep the water at the target temperature. Over time, you will get to know how long it takes to get to the correct temperature and where to keep the heat at on your stove in order to maintain that temp.

Storage

Soft-boiled eggs can be stored covered in the fridge for up to 2 days.
Scrambled eggs can be stored covered in the fridge for up to 3 to 4 days.

Now it's your turn to make these delicious eggs for yourself. The simple scrambled eggs are a fantastic option for anyone who favors a more solid egg, while the soft-boiled variant works great for anyone who prefers a runny yolk.

Both methods of sous vide offer a rich flavor and savory texture that you just can't beat. I also use this method in my poached eggs with mock béarnaise sauce recipe.

📋Recipe

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5 from 1 vote

How to Sous Vide Eggs

This recipe tutorial will show you how to sous vide eggs in two different ways: soft-boiled and scrambled, without using a sous vide cooker.

Course Breakfast

Cuisine French

Diet Vegetarian

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 169kcal

Author Joss Dyckson

Equipment

Ingredients

1 to 2 eggs depending on method
2 teaspoons canola oil
¼ cup scallions finely sliced
1 teaspoon dried herbs
salt and pepper

US Customary - Metric

Instructions

For Soft-Boiled Sous Vide Eggs

Place some plastic wrap over a mug.
Push the plastic wrapping down into the cup to make room for the egg.
Add 1 teaspoon of canola oil.
Crack one egg into the mug--carefully so you don't break the yolk.
Add dried spices, salt and pepper.
Close the upper part of the plastic wrap, letting all of the air out.
Tie the plastic wrap with a large piece of cooking twine, forming a pouch around the egg.
Bring 2 cups of water to 64°C/147°F using a thermometer (medium-low). When it reaches that temperature, insert the egg while holding the twine--you can place the twine on the handle of the pot so you can grab it easily when it's time to remove the bag from the water. Let it cook for 60-90 minutes.
Cut the twine and the upper part of the plastic wrapping.
Remove all of the wrapping and place the egg over a piece of toasted bread or a bagel.
Serve with more dried herbs, salt and pepper.

For the Scrambled Sous Vide Eggs

Crack 2 eggs inside a plastic resealable bag. Add the chopped scallion, 1 teaspoon of canola oil, salt and pepper.
Break the eggs inside the bag by using your hands to squish the outside of the bag.
Bring 2 cups of water to 74°C/165°F using a thermometer. Immerse the bag into the water carefully and let it cook for about 30-40 minutes (depending on desired texture). Keep an eye on the thermometer. Massage the bag every 10 minutes or so using a kitchen towel or oven mitts because it will be hot.
Remove the bag with tongs. Carefully transfer the scrambled eggs to a plate and serve with fresh scallions, salt and pepper.

Notes

Soft-boiled eggs can be stored covered in the fridge for up to 2 days.
Scrambled eggs can be stored covered in the fridge for up to 3 to 4 days.
Keep a close eye on the thermometer and try to keep the water at the target temperature. Over time, you will get to know how long it takes to get to the correct temperature and where to keep the heat at on your stove in order to maintain that temp.

Nutrition

Mini Churro Sweetie Mix

January 16, 2019 by Joss Dyckson Leave a Comment

This mini churro snack mix recipe is a sweet combination that would work well for children's parties or as an after-school or road trip treat. The sweet blend of cinnamon and sugar are one of the many reasons why churros are so popular throughout the world.

Churro snack mix in a bowl with a yellow scoop.

The beauty of these tasty treats is that they are easy to make using puff pastry like my puff pastry chicken balls and almost everyone enjoys them.

Traditional churros are deep-fried. This version is baked so you don't need to worry about heating up oil or having to drain the excess oil off the finished product. You can find the ingredients in almost any supermarket, and they shouldn't break the budget.

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Ingredients

frozen puff pastry (1 sheet) - thawed
cinnamon powder
sugar
gummy candies
raisins

How to Make Mini Churro Snack Mix

Preheat oven. Preheat the oven to 180ºC/350ºF. Once the pastry sheet has thawed, unfold it.
Cut dough. Cut the dough into 1 inch-wide strips and then once in half so they are approximately 5 or 6 inches long. (You can use a pizza cutter.)
Roll it up. Combine the cinnamon and sugar together in a small bowl. Make mini rolls with the dough by rolling the strips up. Cover them with the cinnamon sugar.
Bake. Place them on a pan lined with a silicone baking mat. Bake in the oven until golden and baked through, about 15 minutes. Let cool on a baking rack.
Serve. Combine the mini churros with the gummy candies and raisins. Serve.

Tweaks

If you want to change things up a bit, these mini churros go well with other flavors. Serve them with a dipping sauce like melted chocolate, dulce de leche, or guava mixed with cream cheese. Nutella and peanut butter both go well with the flavor of the churros.

You can switch out the raisins or gummy candies for mini cookies or dried fruit. Feel free to add in some roasted nuts to break away from the sweetness.

Storage

The churros can be kept for a couple of days in an air-tight container at room temperature or frozen for up to 3 months.
The rest of the snack mix should keep well for up to 6 months so you may want to store them separately and combine when ready to eat.

Churro snack mix in a bowl with a scoop.

❤️ More Snack Recipes You Will Love

If you tried this Mini Churro Sweet Snack Mix Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

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5 from 1 vote

Mini Churro Sweet Snack Mix

This mini churro snack mix recipe is a sweet combination that would work well for children's parties or as an after-school or road trip treat.

Course Snack

Cuisine American

Diet Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 303kcal

Author Joss Dyckson

Ingredients

8.8 ounces pre-rolled frozen puff pastry (1 sheet) thawed
½ teaspoon cinnamon powder
2 tablespoons sugar
1 cup gummy candies
½ cup raisins

US Customary - Metric

Instructions

Preheat the oven to 180ºC/350ºF.
Once the pastry sheet has thawed, unfold it.
Cut the dough into 1 inch-wide strips and then once in half so they are approximately 5 or 6 inches long. (You can use a pizza cutter.)
Combine the cinnamon and sugar together in a small bowl. Make mini rolls with the dough by rolling the strips up. Cover them with the cinnamon sugar.
Place them on a pan lined with a silicone baking mat. Bake in the preheated oven until golden and baked through, about 15 minutes. Let cool on a baking rack.
Combine the mini churros with the gummy candies and raisins. Serve.

Notes

The churros can be kept for a couple of days in an air-tight container at room temperature or frozen for up to 3 months.
The rest of the snack mix should keep well for up to 6 months so you may want to store them separately and combine when ready to eat.

Nutrition

How to Bake Brie Cheese

January 14, 2019 by Joss Dyckson 1 Comment

In this tutorial, I will show you exactly how to bake brie cheese with delicious toppings in the oven in about 15 minutes.

Baked brie in cast iron pan with mushrooms, walnuts and honey.

Baked brie, surrounded by crackers for dipping, is an easy-to-make, yet elegant, appetizer. Brie's creamy texture and its nutty, even earthy, flavor makes it an instant crowd favorite.

Add some tasty toppings, drizzle with honey, and pop it in the oven for the best baked brie recipe ever!

You can serve this 15-minute appetizer on its own or use it as an element on a charcuterie board. I have a tutorial for how to make a pro charcuterie board here.

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Ingredients

brie cheese - Grab a wedge of brie cheese from the deli section of the grocery story. It has a creamy, buttery flavor with a mild, earthy undertone. When fresh, it can have a slight hint of nuttiness and mushroom flavor which makes them a great pairing.
sautéed mushrooms - I use button mushrooms but you can also use cremini.
walnuts - Some substitutes for walnuts are pecans and sliced almonds.
honey - The liquid kind.

*Check recipe card for ingredient amounts.

Topping Variations

Pineapple and pecans bring the sweet and nutty flavors out.
Sun-dried tomatoes give the brie a sweet and savory boost.
Bacon and blueberries are an unexpected salty-sweet combination.
Apples and salted caramel will bring the cheese to dessert level with fall flavors.
Your favorite type of jam is a perfect pairing with the mild-flavored, creamy brie. I love this peach freezer jam.
Instead of honey, try some maple syrup.

Instructions for How to Bake Brie Cheese

Step #1. Pre-heat Oven. Pre-heat oven to 180°C/350°F. Place the brie cheese in a cast iron skillet or small baking dish.

Brie wedge in cast iron pan with walnuts and mushrooms.

Step #2. Add Toppings. Add the mushrooms and walnuts.

Brie wedge in cast iron pan with honey drizzling over.

Step #3. Drizzle With Honey. Drizzle with the liquid honey and sprinkle with oregano.

Raw brie wedge in cast iron pan with mushrooms and walnuts.

Step #4. Bake. Bake in the preheated oven until slightly melted - around 10 minutes.

Baked brie in cast iron pan with mushrooms, fresh thyme, walnuts and honey.

Step #5. Serve. Garnish with a few more oregano leaves if desired and serve with crackers.

And that's how you cook this savory cheese in the oven--no brie baker required.

Joss' Tips

Use the right size baking dish. For optimal results, you will need a small, well-seasoned cast iron pan or small baking dish (ceramic or glass work great too) to ensure even heating and no sticking. You don't want it to be too much larger than the cheese or it can spread out too much.
Choose high-quality, properly aged brie to get the rich flavor your guests will enjoy. Ideally, the brie should have a powdery-white rind with a creamy yellow interior. If purchasing by the wedge, you want the inside of the brie cheese to have a satiny sheen to it. If purchasing a round, look for one that is soft but not runny. Avoid brie with a rind that has dark spots, cracks, or is overly dry, as these can be signs of age or improper storage.
Make ahead. You can assemble the brie with the toppings up to 1 day in advance in the baking dish. Keep it covered well in the fridge until you are ready to bake it.

Serving Suggestions

Crackers: Crackers and toast points are two common options for dipping, though pretzel chips or sliced vegetables work just as well.
Fruit: Apples and pears offer a sweet bite to contrast the savory nature of the cheese.
Jam: A tasty fruit jam or sliced pepperoni are also great combined with brie.
Champagne: Its acidity and bubbles complement the creaminess of the brie.
Pinot Noir: A light red wine with enough body to match the brie.
Chardonnay: A rich, buttery white wine that pairs well with the cheese.

Baked Brie FAQs

How long to bake brie?

Ten minutes in a 350°F oven is usually how long it takes for brie to get hot and melty, though larger wedges may require one or two more minutes.

How long can baked brie sit out?

The baked brie can sit at room temperature for no longer than 2 hours. It needs to be refrigerated at this point.

Do you take the rind off of brie before baking?

It is unnecessary to remove the rind from the brie. Not only is it edible but it adds an earthy flavor.

How long do leftovers last?

To store leftovers, cover the brie in an airtight container and refrigerate for up to three days.

How do you reheat it?

It can be reheated in the microwave, pan or oven on low heat. I don't recommend reheating it more than once because the texture deteriorates and it can become quite greasy.

Baked brie in cast iron pan with a hand holding a cracker.

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5 from 2 votes

How to Bake Brie Cheese

I will show you exactly how to bake brie cheese in the oven with some delicious toppings in about 15 minutes. Brie's creamy texture and its nutty, even earthy, flavor makes it an instant crowd favorite.

Course Appetizer

Cuisine American, French

Diet Vegetarian

Prep Time 5

Cook Time 10

Total Time 15

Servings

Calories 55kcal

Author Joss Dyckson

Equipment

Cast iron pan

Ingredients

1 wheel brie cheese around 14 ounces/400 grams (or a wedge)
½ cup sautéed mushrooms
¼ cup walnuts or pecans
2 tablespoons honey
fresh oregano leaves

US Customary - Metric

Instructions

Pre-heat oven to 180°C/350°F. Place the brie cheese in the cast iron skillet.
1 wheel brie cheese
Add the mushrooms and walnuts. Drizzle with the honey and sprinkle with some fresh oregano leaves.
½ cup sautéed mushrooms, ¼ cup walnuts, 2 tablespoons honey
Bake in the preheated oven until slightly melted - around 10 minutes. Garnish with a few more oregano leaves if desired and serve with crackers.

Notes

Crackers and toast points are two common options for dipping, though pretzel chips or sliced vegetables work just as well. Apples and pears offer a sweet bite to contrast the savory nature of the cheese. A tasty fruit jam or sliced pepperoni are also great combined with brie.
For optimal results, you will need a small, well-seasoned cast iron pan or small baking dish to ensure even heating and no sticking. You don't want it to be too much larger than the cheese or it can spread out too much.
Choose high-quality, properly aged brie to get the rich flavor your guests will enjoy. Ideally, the brie should have a powdery-white rind with a creamy yellow interior.
If purchasing by the wedge, you want the inside of the brie cheese to have a satiny sheen to it. If purchasing a round, look for one that is soft but not runny. Avoid brie with a rind that has dark spots, cracks, or is overly dry, as these can be signs of age or improper storage.
The baked brie can sit at room temperature for no longer than 2 hours. It needs to be refrigerated at this point.
It is unnecessary to remove the rind from the brie. Not only is it edible but it adds an earthy flavor.
To store leftovers, cover the brie in an airtight container and refrigerate for up to three days. It can be reheated in the microwave, pan or oven. I don't recommend reheating it more than once because the texture deteriorates and it can become quite greasy.
Make ahead tip: You can assemble the brie with the toppings up to 1 day in advance in the baking dish. Keep it covered well in the fridge until you are ready to bake it.

Nutrition

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