Author: Robert Andrews

Hush Puppies – Food & Wine

NOTE FROM GRANDPA:  If you increase the liquid just a bit, and use a cast-iron Ebelskiver pan, you get very nice results.

Tender, Sizzling Hush Puppies

Fluffy hush puppies served with a sweet and spicy butter make for the ultimate appetizer.

By Joe Kindred
Published on September 21, 2023
Total Time: 35 mins
Servings: 10

Ingredients

    • Canola oil, for frying
    • 6 tablespoons unsalted butter (3 ounces), frozen
    • 1 yellow onion (about 6 ounces), peeled and halved lengthwise
    • 3/4 cup fine yellow cornmeal (such as Marsh Hen Mill Jimmy Red Cornmeal)
    • 1/2 cup all-purpose flour (about 2 1/8 ounces)
    • 2 teaspoons baking powder
    • 2 teaspoons granulated sugar
    • 1 teaspoon kosher salt, plus more to taste
    • 1/2 teaspoon black pepper, plus more to taste
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon onion powder
    • 1/2 cup buttermilk
    • 2 large eggs, beaten

Directions

  1. Heat 2 inches of oil in a large Dutch oven over medium to 350°F. Meanwhile, grate frozen butter using the large holes of a box grater into a medium bowl; transfer butter to freezer. Grate onion using the large holes of box grater; squeeze onion in a double layer of paper towels to remove as much liquid as possible. Reserve 1/2 cup squeezed grated onion; discard any remaining grated onion or reserve for another use.

  2. Whisk together cornmeal, flour, baking powder, sugar, salt, pepper, garlic powder, and onion powder in a large bowl until well combined. Whisk together buttermilk, eggs, and grated onion in a separate medium bowl until well combined. Pour buttermilk mixture over cornmeal mixture, and top with frozen grated butter. Fold together until just combined. Batter will be a thick pancake batter consistency.

  3. Working in batches, drop spoonfuls of batter (about 1 1/2 tablespoons each) into hot oil, being careful not to overcrowd. Cook, turning occasionally, until crispy, golden brown and cooked through, about 3 minutes. Transfer hush puppies to a paper towel–lined baking sheet. Sprinkle with additional salt and pepper to taste. Serve hot.

Baked Beans – Food & Wine

Food & Wine

Gina Mae’s Baked Beans

Dress up store-bought barbecue sauce with extra brown sugar and apple cider vinegar for these smoky, tangy beans — a must at any cookout.

By Regina Bradley
Updated on July 8, 2025
Active Time: 35 mins
Total Time: 1 hr 45 mins
Servings: 8

Ingredients

    • 3 bacon slices
    • 1 pound 85% lean ground beef
    • 3/4 cup finely chopped Vidalia onion
    • 3 garlic cloves, finely chopped
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon cracked black pepper
    • 1 cup barbecue sauce (such as Sweet Baby Ray’s Original Barbecue Sauce)
    • 1/4 cup light brown sugar
    • 2 tablespoons apple cider vinegar
    • 1 tablespoon smoked paprika
    • 1 teaspoon ground cinnamon
    • 2 (22-ounce) cans baked beans (such as Bush’s Bourbon and Brown Sugar Grillin’ Beans)

Directions

  1. Preheat oven to 350°F. Place bacon slices in a single layer in a 12-inch skillet. Cook over medium-low, flipping occasionally, until browned and crisp, 10 to 12 minutes. Transfer bacon to a plate lined with paper towels; reserve drippings in skillet.

  2. Increase heat under skillet to medium and add ground beef. Cook, stirring occasionally, until beef is crumbly and just browned, about 6 minutes. Remove from heat. Push beef to one side of skillet; tilt skillet to let drippings drain to empty side. Using paper towels, carefully soak up drippings; discard.

  3. Return skillet to heat over medium and add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is softened, about 5 minutes. Add barbecue sauce, brown sugar, vinegar, paprika, and cinnamon; stir until well combined. Stir in baked beans and bring mixture to a simmer over medium, stirring often. Pour mixture into a 2 1/2-quart baking dish.

  4. Bake beans, uncovered, in preheated oven until bubbling in center, about 50 minutes. Crumble bacon evenly over top and bake 10 minutes. Let cool 10 minutes before serving.

Make ahead

Beans can be made up to 3 days in advance, covered, and stored in the refrigerator. Let them come to room temperature before reheating. You can also freeze baked beans. Like all beans in sauce, it’s a dish that both freezes and defrosts exceptionally well.

Cast Iron Cornbread – Food & Wine

Cheddar and Jalapeño Cast-Iron Cornbread

Get your cast-iron pan ready — it’s cornbread season.

By Tiffany Derry
Updated on June 19, 2025
Active Time:
15 mins
Total Time:
55 mins
Yield:
12 servings

Ingredients

    • 1 tablespoon unsalted butter
    • 2 cups all-purpose flour (about 8 1/2 ounces)
    • 1 cup yellow cornmeal (about 5 3/4 ounces)
    • 1/2 cup granulated sugar
    • 2 1/2 teaspoons baking powder
    • 1 teaspoon kosher salt
    • 2 cups whole milk
    • 8 ounces sharp cheddar cheese, shredded (about 2 cups)
    • 1 cup fresh or thawed frozen corn kernels (from 2 ears)
    • 1/2 cup unsalted butter (4 ounces), melted
    • 2 tablespoons fresh jalapeno, chopped
    • 2 large eggs, beaten
    • Softened unsalted butter, honey, and smoked flaky sea salt, for serving

Directions

  1. Preheat oven to 375°F. Heat a 10-inch cast-iron skillet over medium. Add butter, and swirl pan until butter is melted and bottom and sides of skillet are coated. Remove from heat, and set aside.

  2. Whisk together flour, cornmeal, sugar, baking powder, and salt in a medium bowl. Make a well in center of dry ingredients; add milk, cheddar, corn, melted butter, jalapeño, and eggs. Mix until batter is just combined. (Be sure not to overmix or cornbread will be tough.) Pour batter into prepared skillet, and spread evenly. Bake in preheated oven until cornbread is light brown on top and a wooden pick inserted in center comes out clean, 40 to 45 minutes. Let cool 5 minutes.

  3. Cut cornbread into slices. Smear tops of slices with softened butter, drizzle with honey, and sprinkle with smoked flaky sea salt, if desired.

Originally appeared in Food & Wine magazine, October 2023

French Onion Mini Meatloaves – Food & Wine

French Onion Mini Meatloaves

Caramelized onions and melty Gruyère cheese give these mini meatloaves a cozy French onion vibe.

By Andee Gosnell
Updated on November 18, 2025
Active Time: 1 hr 10 mins
Total Time: 1 hr 50 mins
Servings: 6

Ingredients

    • 2 tablespoons extra-virgin olive oil
    • 2 large sweet onions, sliced 1/4-inch thick (about 5 to 6 cups)
    • 1 1/2 teaspoons kosher salt, divided
    • 2 tablespoons, plus 2 teaspoons dry sherry, divided
    • 3/4 cup panko
    • 2 large eggs, beaten
    • 1 (1-ounce) envelope onion soup and dip mix (such as Lipton Recipe Secrets)
    • 2 teaspoons chopped fresh thyme, plus more for garnish
    • 1 teaspoon black pepper, plus more for garnish
    • 2 tablespoons Worcestershire sauce, divided
    • 2 pounds 85/15 ground beef
    • 8 ounces ground pork
    • 1/4 cup ketchup
    • 6 ounces Gruyère cheese, shredded (about 1 1/2 cups)
    • Mashed potatoes, for serving

Directions

    1. Heat oil in a large skillet over medium. Add onions and 1/2 teaspoon salt, and cook, stirring often, until deeply golden brown, very soft and jammy, 35 to 45 minutes. Add 2 tablespoons sherry to skillet and cook, stirring constantly, until mostly evaporated, 15 to 30 seconds. Remove from heat and set aside until cool enough to handle, about 15 minutes.

    2. Preheat oven to 350°F with rack in the center position. Finely chop 1/2 cup caramelized onions and place in a large bowl; set the remaining caramelized onions aside.

    3. Add panko, eggs, onion soup mix, chopped thyme, pepper, 1 tablespoon Worcestershire sauce, and remaining 1 teaspoon salt to bowl with caramelized onions; stir to combine. Add ground beef and ground pork and gently mix with clean hands until evenly combined.

    4. Divide meat mixture into 6 equal portions (about 8 ounces each); form into 5- x 2-inch meatloaves. Place meatloaves on an aluminum foil-lined baking sheet.

    5. Bake the meatloaves for 20 minutes. Meanwhile, stir together ketchup, remaining 1 tablespoon Worcestershire sauce, and remaining 2 teaspoons sherry in a small bowl until smooth. Remove baking sheet from oven, brush ketchup mixture evenly over tops and sides of meatloaves. Return to oven and continue baking until an instant-read thermometer inserted into thickest portion of meatloaves registers at least 160°F, 5 to 10 minutes.

    6. Remove baking sheet from oven and turn oven to broil with rack about 7 inches from heat source. Top meatloaves evenly with reserved caramelized onions, and sprinkle evenly with Gruyère (about 1/4 cup each). Broil until cheese is melted and starting to brown in spots, 3 to 5 minutes.

    7. Garnish with additional fresh thyme and black pepper, and serve with mashed potatoes.

Make ahead

Make the caramelized onions up to five days in advance and store in an airtight container in the refrigerator. Make and shape the meatloaf mixture up to one day in advance. Store covered in the refrigerator. Leftover meatloaves can be stored in an airtight container in the refrigerator for up to four days.

Classic Meatloaf – Food and Wine

Classic Meatloaf

With fun touches like melty cheese and a savory, creamy gravy for serving, this meatloaf recipe is a standout.

By Andrew Curren
Updated on March 16, 2026
Active Time: 1 hr
Total Time: 2 hrs
Servings: 12

Ingredients

    • 1 tablespoon canola oil
    • 1 large onion, finely chopped
    • 2 large carrots, finely chopped
    • 1 celery rib, finely chopped
    • 2 garlic cloves, minced
    • 1 1/2 cups panko breadcrumbs
    • 4 large eggs
    • 2 tablespoons Dijon mustard
    • 2 tablespoons ketchup
    • 2 tablespoons Worcestershire sauce
    • 1 teaspoon Tabasco
    • 1 1/2 tablespoons kosher salt
    • 1 teaspoon freshly ground black pepper
    • 3 pounds ground beef chuck
    • 1 pound ground pork
    • 1/2 pound Monterey Jack cheese, cut into 1/2-inch cubes

Creamy Onion Gravy

    • 2 tablespoons unsalted butter
    • 2 tablespoons extra-virgin olive oil
    • 2 large white onions, thinly sliced (about 6 cups)
    • 1/4 cup all-purpose flour
    • 1 quart chicken stock or low-sodium broth
    • 1 cup heavy cream
    • Kosher salt
    • Freshly ground black pepper

Directions

  1. Make the meatloaf: Preheat oven to 400°F. Heat oil in a medium skillet over medium heat. Add onion, carrots, celery, and garlic and cook, stirring occasionally, until softened, about 8 minutes. Scrape mixture into a very large bowl and let cool. Add the panko, eggs, mustard, ketchup, Worcestershire sauce, Tabasco, 1 1/2 tablespoons of salt, and 1 teaspoon of pepper; stir to form a paste. Using your hands, work in ground meats and cheese until combined.

  2. Line a large roasting pan with parchment paper. Firmly pat meat mixture into 2 loaves, each about 10 inches long. Arrange loaves 3 inches apart on parchment and roast in lower third of oven for about 1 hour, until lightly browned and an instant-read thermometer inserted in center of loaves registers 150°F. Let meatloaf rest for 15 minutes, then cut into thick slices and serve with creamy onion gravy.

  3. Meanwhile, make the gravy: In a large saucepan, melt butter in olive oil. Add sliced white onions and stir to coat. Cover and cook over moderate heat until onions are very soft but not browned, 10 to 12 minutes. Stir in flour and cook for about 2 minutes. Add chicken stock and cook, whisking frequently, until gravy is thickened, 7 to 8 minutes. Stir in heavy cream and simmer onion gravy over moderate heat for about 5 minutes.

  4. Transfer onion gravy to a blender and puree until smooth. Season with salt and black pepper. Return onion gravy to the saucepan and simmer until reduced to 5 cups, about 5 minutes.

Make ahead

Both the baked meatloaves and the finished onion gravy can be covered and refrigerated for up to four days.

Originally appeared: November 2011

Whole Wheat Dinner Rolls

This recipe is brought to you by Sally’s Baking Addiction.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/whole-wheat-rolls/

Soft Pretzel Rolls

This recipe is brought to you by Sally’s Baking Addiction.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/easy-pretzel-rolls/

Easy Pretzel Rolls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 109 reviews
  • Author: Sally McKenney
  • Prep Time: 1 hour, 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 2 hours
  • Yield: 12 rolls

Making easy pretzel rolls from scratch is simpler than you think. Follow this easy and approachable way to make them at home!

Ingredients

  • 1 and 1/2 cups (360ml) warm water (lukewarm—no need to take temperature but around 100°F (38°C) is great)
  • 2 and 1/4 teaspoons (7g) instant or active dry yeast (1 standard packet)
  • 1/4 cup (4 Tablespoons; 56g) unsalted butter, divided
  • 1 teaspoon salt
  • 1 Tablespoon brown sugar
  • 3 and 3/4–4 cups (469–500g) all-purpose flour (spooned & leveled), plus more for work surface
  • coarse sea salt for sprinkling

Baking Soda Bath

  • 1/2 cup (120g) baking soda
  • 9 cups (2,160ml) water

Instructions

    1. Whisk yeast and warm water together. Allow to sit for 1 minute. Meanwhile, melt 1 Tablespoon of butter (reserve the rest for step 7).
    2. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time.
    3. Mix with a wooden spoon or dough hook attached to a stand mixer until dough is thick.
    4. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4–1/2 cup more, as needed. Poke the dough with your finger—if it bounces back, it is ready to knead.
    5. Knead the dough: Keep the dough in the mixer and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, read Sally’s  How to Knead Dough video tutorial can help here.)
    6. If the dough becomes too sticky during the kneading process, sprinkle 1 teaspoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft.
    7. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it.
    8. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    9. Rise: Place in a large greased bowl, cover tightly with plastic wrap, and allow to rise in a warm environment for 1 hour or until nearly doubled in size. (Tip: I preheat my oven to 200°F (93°C), turn it off, place the dough inside and shut the oven. This is the warm environment.)
    10. Once risen, punch down dough to release any air bubbles. Turn out onto a lightly floured surface and, with a sharp knife or pizza cutter, cut dough into 1/3-cup (about 75g) sections. You should have about 12 pieces. Shape into balls for larger pretzels, or 24 balls for pretzel bites.
    11. Preheat oven to 400°F (204°C). Line a baking sheet with parchment paper or silicone baking mat OR line a 9×13 baking pan with parchment paper (I use a baking pan). Set aside.
    12. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1–2 pretzel rolls into the boiling water for 20–30 seconds. Any longer than that and your pretzels will have a metallic taste.
    13. Using a slotted spatula, lift the pretzel roll out of the water and allow excess water to drip off. Place pretzel rolls onto prepared baking sheet or close together in the baking pan. Using a sharp knife, score a couple slits into the top of each.
    14. Melt the remaining butter. Lightly brush each roll with melted butter and sprinkle with coarse sea salt.
    15. Bake for 22–26 minutes or until deep golden brown on all sides.
    16. Remove from the oven and serve warm. Pretzel rolls may be stored in an airtight container or zip-top bag for up to 3 days (they lose a little softness over time).

Notes

    1. Make Ahead Instructions: If planning to freeze baked pretzel rolls, do not top them with coarse salt before baking. Cool completely, then freeze in an airtight freezer-safe container or zip-top bag for up to 3 months. To reheat, brush frozen pretzel rolls (no need to thaw) with melted butter and sprinkle with coarse salt, then bake at 350°F (177°C) for 20 minutes or until warmed through, or microwave until warm. The prepared pretzel dough can be covered and refrigerated for up to one day or frozen in an airtight container for 2–3 months. Thaw frozen dough in the refrigerator overnight. Bring to room temperature, then continue with step 3.

Pull Apart Garlic Bread

This recipe is brought to you in Sally’s partnership with Red Star Yeast.

This is a recipe brief for my own use.  Find the entire recipe (with photos and video) online: https://sallysbakingaddiction.com/rosemary-garlic-pull-apart-bread/

Rosemary Garlic Pull Apart Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 194 reviews
  • Author: Sally McKenney
  • Prep Time: 3 hours
  • Cook Time: 50 minutes
  • Total Time: 4 hours
  • Yield: 1 loaf

Make a flavorful pull apart bread using this delicious rosemary-infused yeasted dough. You can use your favorite cheese in the filling. I love and usually use shredded parmesan.

Ingredients

Dough

  • 2 teaspoons Platinum Yeast from Red Star*
  • 1 Tablespoon granulated sugar
  • 3/4 cup (180ml) whole milk
  • 3 Tablespoons (43g) unsalted butter, softened to room temperature
  • 1 large egg
  • 2 and 1/3 cups (291g) all-purpose flour (spooned & leveled), plus more as needed*
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)

Filling

  • 5 Tablespoons (71g) unsalted butter, extra soft (see note)
  • 1 Tablespoon finely chopped fresh rosemary (or 2 teaspoons dried)
  • 1 Tablespoon finely chopped fresh parsley (or 2 teaspoons dried)
  • 2 garlic cloves, minced or 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 3/4 cup (95g) shredded parmesan, mozzarella, or white cheddar cheese (or your favorite shredded cheese)

Optional Topping

  • 1 Tablespoon (14g) unsalted butter, melted
  • coarse or flaky sea salt for sprinkling

Instructions

    1. Make the dough: Place the yeast and sugar in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Or, if you do not own a stand mixer, a regular large mixing bowl.
    2. Heat the milk on the stove or in the microwave until warm to touch, about 110°F (43°C). Pour warm milk on top of yeast/sugar.
    3. Whisk gently to combine, then loosely cover with a clean kitchen towel and allow to sit for 5-10 minutes. The mixture will be frothy after 5-10 minutes.
    4. If you do not have a mixer, you can mix the dough together with a wooden spoon or silicone spatula in this step.
    5. Add the butter, egg, flour, salt, garlic powder, and rosemary.
    6. Beat on low speed until the dough comes together and pulls away from the sides of the bowl, about 3 minutes. If the dough isn’t pulling away from the sides of the bowl, add a little more flour, a Tablespoon at a time. Dough will be soft.
    7. Knead the dough: Keep the dough in the mixer (and switch to the dough hook if using the paddle) and beat for an additional 5 full minutes, or knead by hand on a lightly floured surface for 5 full minutes. (If you’re new to bread-baking, here is Sally’s How to Knead Dough video tutorial can help here.)
    8. If the dough becomes too sticky during the kneading process, sprinkle 1 Tablespoon of flour at a time on the dough or on the work surface/in the bowl to make a soft, slightly tacky dough. Do not add more flour than you need because you do not want a dry dough. After kneading, the dough should still feel a little soft. Poke it with your finger—if it slowly bounces back, your dough is ready to rise. You can also do a “windowpane test” to see if your dough has been kneaded long enough: tear off a small (roughly golfball-size) piece of dough and gently stretch it out until it’s thin enough for light to pass through it.
    9. Hold it up to a window or light. Does light pass through the stretched dough without the dough tearing first? If so, your dough has been kneaded long enough and is ready to rise. If not, keep kneading until it passes the windowpane test.
    10. 1st Rise: Shape the kneaded dough into a ball. Place the dough in a greased bowl (I use nonstick spray to grease) and cover with plastic wrap or aluminum foil. Place in a slightly warm environment to rise until doubled in size, around 60-90 minutes. (If desired, use my warm oven trick for rising. See my answer to Where Should Dough Rise? in my Baking with Yeast Guide.)
    11. As the dough rises, prepare the filling in the next step and grease a 9×5-inch loaf pan.
    12. Make the filling: In a medium bowl, mix the soft butter, rosemary, parsley, garlic, and salt together. If the butter is soft enough, you can just mix it all together with a spoon or fork. You can use an electric mixer if that’s easier too.
    13. Cover tightly and set aside until ready to use. (Don’t refrigerate unless making well in advance. It’s easiest to spread on the dough when at room temperature. If refrigerated, let it come to room temperature before spreading on dough pieces.)
    14. Assemble the bread: Punch down the dough to release the air. Place dough on a lightly floured work surface. Divide it into 12 equal pieces, each about 1/4 cup of dough and a little larger than a golf ball.
    15. Using lightly floured hands, flatten each into a circle that’s about 4 inches in diameter. The circle doesn’t have to be perfectly round. I do not use a rolling pan to flatten, but you certainly can if you want. Spread 1-2 teaspoons of filling mixture onto each. Sprinkle each with 1 Tablespoon of cheese.
    16. Fold circles in half and line in prepared baking pan, round side up. See photos above for a visual.
    17. 2nd Rise: Cover with plastic wrap or aluminum foil and allow to rise once again in a slightly warm environment until puffy, about 45 minutes.
    18. Adjust the oven rack to the lower third position then preheat oven to 350°F (177°C).
    19. Bake until golden brown, about 50 minutes. If you find the top of the loaf is browning too quickly, tent with aluminum foil. (Don’t be alarmed if there’s melted butter around the sides of the bread as it bakes, it will seep into the bread before it finishes.)
    20. Remove from the oven and place the pan on a wire rack. If desired, brush with melted butter for topping and sprinkle with sea salt.
    21. Cool for 10 minutes in the pan, then remove from the pan and serve warm.
    22. Cover and store leftovers at room temperature for up to 2 days or in the refrigerator for up to 1 week. Since the bread is extra crispy on the exterior, it will become a little hard after day 1. Reheat in a 300°F (149°C) oven for 10-15 minutes until interior is soft again or warm in the microwave.

Notes

    1. Make Ahead Instructions: Freeze baked and cooled bread for up to 3 months. Thaw at room temperature or overnight in the refrigerator and warm in the oven to your liking. The dough can be prepared through step 4, then after it has risen, punch it down to release the air, cover it tightly, then place in the refrigerator for up to 2 days. Continue with step 5. To freeze the dough, prepare it through step 4. After it has risen, punch it down to release the air. Wrap in plastic wrap and place in a freezer-friendly container for up to 3 months. When ready to use, thaw the dough overnight in the refrigerator. Then let the dough sit at room temperature for about 30 minutes before continuing with step 5. (You may need to punch it down again if it has some air bubbles.)
    2. Special Tools (affiliate links): Electric Stand Mixer or Large Glass Mixing Bowl with Wooden Spoon / Silicone Spatula | 9×5-inch Loaf Pan | Cooling Rack | Flaky Sea Salt
    3. Yeast: I always use Platinum Yeast from Red Star, an instant yeast. If using active dry yeast, the rise times could be slightly longer. Reference my Baking with Yeast Guide for answers to common yeast FAQs.
    4. Flour: Feel free to use the same amount of bread flour instead of all-purpose flour. You can also try swapping out 1 cup of flour for whole wheat flour. Do not replace all of the flour with whole wheat flour—just 1 cup.
    5. Extra Soft Butter for Filling: Have you ever read my page about room temperature butter? Room temperature butter for baking should still be cool to the touch. You want room temperature butter for the dough. However, for the filling, you want extra soft butter so you can easily spread it onto the flattened dough without tearing the dough. Feel free to microwave it for 10-15 seconds to help it get extra soft.

 

Suomono Salad

From Hungry Huy

Ingredients

  • 3 crunchy Japanese or Persian cucumbers
    (NOT English or regular cukes)
  • 2 tsp salt to draw out moisture
  • 1/4 C tsp sliced jalapenos – no seeds

Dressing

  • 2.25 tbsp (31.5 g) rice vinegar
  • .75 tbsp (10 g) sugar
  • .2 tsp (.65 g) salt
  • .2 tsp (1.05 g) soy sauce
  • 0.75 tsp (2.2 g) sesame seeds

Instructions

  • Slice the 3 crunchy Japanese or Persian cucumbers very thinly (ideally with a mandolin slicer for uniformity) and transfer to a medium sized bowl.
  • Sprinkle with 2 tsp salt and toss with your hands to ensure even salt coverage to draw out moisture. Let it sit for 10 minutes.
  • Rinse the cucumbers thoroughly to remove the salt, then drain.
  • Squeeze all the cucumbers to remove excess moisture. The goal is to remove as much water as you can. Don’t be afraid to squeeze hard, the cucumbers can take it!
  • Mix dressing ingredients: 2.25 tbsp rice vinegar, .75 tbsp sugar, .2 tsp salt, .2 tsp soy sauce until dissolved.
  • Then add to cucumbers to marinate for at least 1 hour. It keeps well overnight too. Keep refrigerated until serving.
  • Sprinkle with 0.75 tsp sesame seeds just before serving.

Notes

8/30/2023: Adjusted cucumber to fixed number instead of a range for accuracy. Increased initial salt amount for better coverage to purge moisture from cucumbers. Reduced all seasoning ingredients by 25% to reduce waste, but still season properly.

Nutrition Facts

Serving: 0g | Calories: 42kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 334mg | Potassium: 82mg | Fiber: 1g | Sugar: 7g | Vitamin A: 59IU | Vitamin C: 2mg | Calcium: 19mg | Iron: 1mg
Course: Appetizer
Cuisine: Japanese
Keyword: Japanese cucumber salad

Magic Lemon Cobbler

Ajgreats dot com

Magic Lemon Cobbler
Ingredients:
– 1/2 cup (1 stick) unsalted butter
– 1 cup all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup granulated sugar
– 1 cup buttermilk
– 1 tablespoon vanilla extract
– 1 tablespoon lemon extract
– 21 oz can lemon pie filling
Instructions:
1. Preheat the oven to 350°F.
2. Place the butter in a 9×9-inch baking dish and melt it in the oven for about 3-4 minutes. Remove and set aside.
3. In a bowl, mix the flour, baking powder, and salt. Add the sugar and mix again.
4. Stir in the buttermilk, vanilla extract, and lemon extract until just combined.
5. Pour the batter over the melted butter in the baking dish. Do not stir.
6. Drop dollops of lemon pie filling over the top.
7. Bake for 45-55 minutes until the edges are golden.
8. Let the cobbler cool slightly before serving and enjoy its magic!

More Hacks # 75

    • Push a whisk into an avocado and twist.  Tap on the side of the bowl for diced avocado.
    • Brush a measuring cup with oil and put an unbroken egg into it.  Submerse the metal in boiling water, then release the egg to finish cooking.
    • Put ground beef into a ziplock bag and flatten.  Score and then freeze.  You have individual burger sized portions.
    • Put a spoon (curved side up) over the lip of a glass before pouring.  It won’t leak down the side of the glass.
    • Poke fork holes in a foil cube of softened butter.  Squeeze though the holes onto your food.
    • Put rice into a colander, then submerge in boiling water.  Remove after 7 minutes for cooked and drained rice.
    • Put four triangles of bread into your skillet.  Pour in beaten eggs.  Flip, and then top with cheese, then fold over for your sandwich.
    • Healthy Muffin Snacks:  Two ripe bananas, 3 eggs, 1 C peanut butter (extra peanuts) Mix, and then add blueberries.  Optional chocolate chips.  Put into muffin trays and bake at 350º until browned.
    • Kids Summer Fun: Put plastic animals on a paper, then trace the shadow.  Let the kids color the outline.
    • Brain Exercises:  Hands take up more of your brain than any other body part.  Here are some exercises to help with demention prevention:
      • Cross fingers.  Touch ring finger to thumb.  Wiggle little finger.
      • Flick fingers of one hand, while touching fingers of the other hand to thumb in succession.  Switch sides.
      • Point thumb and little finger to the left.  Reverse, point to the right.
      • Rub thumb and pointer finger, while touching fingers of the other hand to thumb in succession.  Switch sides.
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  • KITCHEN 1
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  • KITCHEN 4
  • KITCHEN 5
  • KITCHEN 6
  • KITCHEN 7
  • PRODUCE TIP 1
  • PRODUCE TIP 2
  • PRODUCE TIP 3
  • GROCERY TIP 1
  • EXERCISE 1
  • MATH 1
  • KIDS 1
  • KIDS 2
  • LOVE 1

 

No-Bake Cheesecake

individual no bake cheesecake jars with assorted toppings

No Bake Cheesecake Jars

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 142 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 6 8-ounce jars or 10 6-ounce jars
  • Category: Dessert
  • Method: Mixing
  • Cuisine: American

Description

This jar dessert recipe combines a 2 ingredient graham cracker crust with an easy no-bake cheesecake filling. For best results, read through the recipe and watch the video tutorial above before beginning. See blog post for cheesecake filling flavors and see recipe notes or blog post for topping and garnish suggestions.

Ingredients

  • 2 Tablespoons (28g) unsalted butter, melted
  • 1 cup (100g) graham cracker crumbs (about 8 graham crackers)
  • 1 cup (240ml) heavy cream or heavy whipping cream, cold
  • 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
  • 1/3 cup (65g) granulated sugar
  • 2 Tablespoons (30g) sour cream, at room temperature
  • 1 teaspoon lemon juice
  • 1/2 teaspoon pure vanilla extract
  • toppings & garnishes (see note)

Instructions

    1. Have your jars ready to go and lined up. This recipe yields about 6 8-ounce jars or 10 6-ounce jars.
    2. Crust: Melt the butter in the microwave in a medium heat-proof bowl or use the stove. Stir in the graham cracker crumbs. The mixture will resemble wet sand. Spoon a generous spoonful into each jar, about 2 Tablespoons into the 8-ounce jars and 1 and 1/2 Tablespoons into the 6-ounce jars. If there’s any crust leftover, sprinkle into the jars to use up or discard. Set jars aside.
    1. Filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 3-4 minutes. Set aside.
    2. Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese, sugar, sour cream, lemon juice, and vanilla extract together on medium-high speed until smooth and creamy. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
    3. Using your mixer on low speed or a silicone spatula, fold the whipped cream into the cheesecake filling until combined. This takes several turns of your silicone spatula. Combine slowly as you don’t want to deflate all the air in the whipped cream.
    4. Layer a couple large spoonfuls of filling on top of the crust in the jars. Use about 1/4 – 1/3 cup filling in the 8 ounce jars and 3 Tablespoons (or however much you can pack in!) into the 6 ounce jars. Make sure to leave room for the topping.
  1. The cheesecake jars are at room temperature at this point, but if you’d like to serve chilled, chill for at least 30 minutes and up to 3 days before adding the topping. (Cover if chilling for longer than 30 minutes.) I recommend adding the topping when serving or up to 2 hours in advance. The topping can seep down into the layers, so that’s why I recommend adding it soon before serving.
  2. Spoon topping and garnishes on top of filling, then serve.
  3. Cover and store leftover cheesecake jars in the refrigerator for up to 5 days.

Notes

  • Make Ahead Instructions: These cheesecake jars can be made 1-3 days in advance. They can be refrigerated in step 7 for up to 3 days before serving. You can also make & layer the crust 1-2 days ahead of time. Another way to make these cheesecake jars ahead of time is to freeze them before adding the toppings. Seal jars with the lids and freeze up to 3 months. Thaw in the refrigerator before topping and serving. You can also freeze the cheesecake filling as a whole. Cover tightly and freeze up to 3 months. Thaw in the refrigerator before layering on top of crust.
  • Special Tools (affiliate links): 8-ounce Glass Jars (pictured), 8-ounce Glass Jars (vintage fruit design), 6-ounce Glass Jars (hexagon shape), or 6-ounce Glass Jars (smooth surface) | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Silicone Spatula
  • Toppings: Chocolate Ganache, Strawberry Topping, Blueberry Sauce, Whipped Cream, Cherry Pie Filling, Lemon Curd, Salted Caramel, Hot Fudge Sauce
  • Garnishes: Fresh berries, chopped fruit, nuts, chocolate chips, lemon slices, lime slices, shredded coconut, sprinkles, mint, or whatever you desire.
  • More Cheesecake Jars: This recipe can easily be doubled, tripled, or quadrupled. Keep in mind the whipping and beating times will increase with the added volume.

Find it online: https://sallysbakingaddiction.com/no-bake-cheesecake-jars/

EZ Peach Cobbler

close-up of juicy peach cobbler with biscuit topping.

Fresh Peach Cobbler

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
4.9 from 133 reviews
  • Author: Sally McKenney
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour, 20 minutes
  • Yield: serves 10-12
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Juicy sweet peaches and buttery biscuits come together in this classic summer dessert. Cut the peaches into chunks for the best texture, and use this easy buttermilk biscuit topping for the best flavor. The egg wash promises a golden crisp topping.

Ingredients

Peach Filling

  • 10 cups (around 1.8kg) peeled chopped fresh peaches (1- to 1.5-inch chunks, not slices)
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1 Tablespoon (7g) cornstarch
  • 1 Tablespoon (15ml) fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon salt

Biscuit Topping

  • 2 cups (250g) all-purpose flour (spooned & leveled)
  • 1/2 cup (100g) granulated sugar
  • 1 and 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, cold and cubed
  • 1/2 cup (120ml) buttermilk, cold*
  • egg wash: 1 large egg beaten with 1 Tablespoon (15ml) milk or buttermilk
  • optional: 2 Tablespoons (25g) granulated sugar mixed with 1/2 teaspoon ground cinnamon

Instructions

    1. Preheat oven to 350°F (177°C).
    2. Lightly grease a 9×13-inch baking pan. Any 3- to 4-quart baking dish works.
    3. For the filling: Mix all of the filling ingredients together in a large bowl, then spread into the baking pan.
    4. Bake for 10 minutes. Remove from the oven and set aside as you prepare the topping. Keep the oven on.
    5. For the topping: Whisk the flour, sugar, baking powder, baking soda, and salt together in a large bowl. Using a pastry cutter or 2 forks, cut in the cold butter until the mixture resembles coarse pea-sized crumbles. A pastry cutter makes this step very easy and quick! You could also pulse in a food processor. ABSOLUTELY DO NOT OVER-MIX.
    6. Pour in the buttermilk, and gently mix until evenly combined. Dough should be slightly sticky once completely combined, but if it’s too dry, add 1 more TBL of buttermilk.
    7. Assemble the cobbler: Take handfuls of dough and use your hands to gently flatten out into patties. Place dough all over the top of the warm peach filling. There’s no special trick to this—just flatten the dough in sections and cover most of the peaches.
    8. Brush the top of the biscuit dough with egg wash, then sprinkle with cinnamon-sugar, if using.
    9. Bake for 40–50 minutes, or until the biscuit topping is golden brown and peach filling is bubbling around the edges.
      • To test for doneness, stick a toothpick into the biscuit topping; if it comes out clean, it’s done.
    10. Remove cobbler from the oven, and set the pan on a cooling rack.
    11. Cool for 5 minutes before serving.
    12. Serve warm with vanilla ice cream or whipped cream.
    13. Cover and store leftovers in the refrigerator for up to 5 days.

NOTES

  • Freezing Instructions: I don’t recommend preparing this recipe ahead of time because the biscuit topping won’t rise as much if it is not immediately baked. You can, however, freeze the prepared peach filling for up to 3 months. Allow to thaw in the refrigerator, mix in 1 teaspoon of cornstarch (it will be so juicy, and this helps thicken it); then pre-bake as instructed in step 2. You can also freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
  • Special Tools (affiliate links): Vegetable/Fruit Peeler | 9×13-inch Pan | Glass Mixing Bowl | Whisk | Pastry Cutter | Pastry Brush | Cooling Rack
  • Frozen or Canned Peaches: Fresh peaches are best for cobbler, though you can get away with unsweetened frozen peaches. If using frozen peaches, thaw, chop, and blot them dry before using. Readers have raved about this dessert using frozen, thawed peaches. Canned peaches are not ideal because they’re already too soft and mushy.
  • Buttermilk: You can make your own DIY buttermilk substitute if needed. Add 1 teaspoon of white vinegar or lemon juice to a liquid measuring cup. Then add enough cold whole milk to the same measuring cup until it reaches 1/2 cup. (In a pinch, cold lower-fat or nondairy milks work for this soured milk, but the topping won’t taste as moist or rich.) Stir it and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
  • To Make Without Egg Wash: The egg wash helps the dessert reach that golden-brown, crisp goodness. You can skip the egg and brush with just buttermilk instead.
  • Other Fruits: Many readers have asked about mixing in blueberries, cherries, plums, pluots, nectarines, etc. You can absolutely swap fruits, or use a mix of fruits, as long as you have a total of about 10 cups (1.5–1.8kg). I particularly love equal parts blueberries and peaches here. You may also like this mixed berry cobbler.
  • Individual Cobblers: Instead of baking as one big dessert, you can make individual peach cobblers by dividing the layers and baking in several oven-safe ramekins. Bake time depends on the amount of food in each ramekin. Bake on a large baking sheet until the filling is bubbling and biscuit topping is golden brown. It’s easier to bake as a whole and simply serve in individual ramekins, though!

Find it online: https://sallysbakingaddiction.com/fresh-peach-cobbler/

Fluffy Milk-Bread Hamburger Buns

 

Hamburger made with sourdough milk bread hamburger buns

Fluffy Milk Bread Hamburger Buns

5 Stars 4 Stars 3 Stars 2 Stars 1 Star
No reviews
  • Author: Maurizio Leo
  • Prep Time: 19 hours 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 20 hours
  • Yield: 10 buns
  • Category: Lunch, Dinner, Main Course
  • Method: Fermentation
  • Cuisine: American

Description

These sourdough (naturally leavened) milk bread hamburger buns are soft and fluffy yet sturdy enough to hold your burger and all the desired toppings.

Ingredients

Levain

    • 93g high-protein white bread flour
    • 28g superfine white sugar
    • 83g water
    • 37g ripe sourdough starter
    • 69g high-protein white bread flour
    • 274g whole milk

Main Dough

  • 524g high-protein white bread flour
  • 342g (all) tangzhong
  • 69g whole milk
  • 123g unsalted butter
  • 20g superfine white sugar
  • 116g water
  • 14g fine sea salt
  • 240g (all) ripe levain

Topping

    • 1 egg and 1 tablespoon whole milk for egg wash (optional)
    • Raw sesame seeds (optional)

Instructions

    1. Prepare the levain – 9:00 p.m. (the night before mixing)
      Mix the ingredients in the chart above in a tall jar, covered at a warm temperature, 74-76°F (23-24°C), to ripen for 12 to 14 hours. This levain will expand in volume significantly. Be sure to use a tall jar so it doesn’t overflow. At this time, also take out the butter from the fridge, cut it into 1/2-inch pats, and let it warm to room temp on a plate.
    1. Prepare the tangzhong – 9:10 a.m. (the day of mixing)
      In a medium saucepan over medium-low heat, combine the tangzhong ingredients. Cook, whisking continuously, until the mixture thickens and becomes a paste (it should look like mashed potatoes), 5 to 7 minutes. Remove the pan from the heat and spread the tangzhong on a small plate to cool. Set aside.
    1. Mix – 9:30 a.m.
      To the bowl of a stand mixer fitted with the dough hook, add flour, tangzhong, milk, sugar, water, salt, and ripe levain. Mix on low speed (STIR on KitchenAid) for 1-2 minutes until combined, with no dry bits remaining. If the dough is too dry, add a splash of water. Mix on medium speed (2 on KitchenAid) for 7 minutes until smooth. Let rest for 5 minutes. Mix again on medium speed for 3-4 minutes until the dough gains strength and clings to the hook. Reduce speed to low and add the room-temperature butter, one pat at a time, scraping the bowl as needed. After 4-6 minutes, the dough will form a cohesive ball with clean sides. Transfer the dough to a bulk fermentation container and cover.
    2. Bulk Fermentation – 10:00 a.m. to 1:30 p.m. (3 1/2 hours)
      At a warm room temperature, 74-76°F (23-24°C), bulk fermentation should take about 3 ½ hours with no sets of stretches and folds (the dough is sufficiently strengthened during mixing). Let the dough rest, covered, for the duration of bulk fermentation.
    3. Divide and Shape – 1:30 p.m.
      Line two baking sheets with parchment paper. Lightly flour your work surface, and using a bowl scraper, gently scoop the dough out to the floured area. Lightly flour the top of the dough and divide it into 10 (135-gram) portions. You might have a small bit of scrap dough left over. Using floured hands and a bench scraper, shape the portions into tight balls.
    4. Proof – 2:00 p.m. to 4:30 p.m.
      Cover the baking sheets with reusable plastic or snap-on baking sheet covers and let the dough proof for 2 ½ hours. (See the video up in this post for what the dough looks like when fully proofed.)
  1. Bake – 4:30 p.m. (preheat oven at 4:00 p.m.)
    30 minutes before baking, preheat oven to 450°F (232°C) with racks in the upper and lower thirds. For the egg wash, whisk 1 egg and 1 tablespoon of milk until frothy. Uncover baking sheets and brush with egg wash. Sprinkle sesame seeds if desired. Bake for 15 minutes. Rotate pans, reduce temperature to 425°F (220°C), and bake for another 5-10 minutes until well-colored. Remove the baking sheets to a heat-safe surface and cool for 5 minutes. Then, transfer the buns to a cooling rack and let them cool completely before slicing, about 30 minutes.

Notes

To make this recipe vegan, substitute the whole dairy milk for full-fat nut or oat milk and use a butter substitute (such as Earth Balance Vegan Butter).

If you don’t have superfine white sugar (caster sugar), use your finest white sugar.

Find it online: https://www.theperfectloaf.com/fluffy-milk-bread-hamburger-buns/

 

Yogurt Pizza Dough

According to Christopher Kimball of milk Street magazine, this stove will create a nice soft bubbly crust, and be easy to shape without springing back. It will be a little on the west side when you work it, but view the video below for the recipe.

By the way, this makes 410 inch pizzas. Cut the recipe in half or thirds for fewer pizzas. The video shows HIS recipe, mine is reflected below the video.

  • My take on Chris’s Recipe (4 – 10 inch pizzas)
  • 550 gm – bread Flour – Roughly 4 C
  • 2 TBL Sugar
  • 1 tsp Salt
  • 1 pkg Yeast – Instant or Rapid Rise (if Active Yeast, must proof first @ 105º)
  • 2 C mixture
    • 2 TBL Olive Oil
    • 2 TBL butter
    • 1 C Water
    • 3/4 C Yogurt
    1. Blend 10 minutes
    2. Leave in bowl for 60-90 minutes
    3. Rises approx twice in size
    4. Cut in half
    5. Fold under and round into taut ball
    6. Oil top, flour, place on sheet and let rise another 30 minutes
    7. Push flat using “Ekmek” flattening method
    8. Add flat slices of mozzarella
    9. Cut cherry tomatoes in half and squeeze out most of the liquid
    10. Put grated Parmesean on top of tomatoes
    11. Put in 500º oven for 10-12 minutes
    12. Drizzle with EVOO
    13. Top with more grated Parm
    14. Top with basil chiffonade

Grandpa’s Recipe for one 12 inch pizza

  • 190 gm – bread Flour – Roughly 1-1/3 C
  • 1 TBL Sugar
  • 1/2 tsp Salt
  • 1 pkg Yeast – Instant or Rapid Rise   (if Active Yeast, must proof first @ 105º)
  • 2/3 C mixture
    •  1 TBL Olive Oil
    •  1 TBL butter
    •  1/3 C Water
    • 1/4 C Yogurt

Pan Brownies

Sally’s Baking Addiction

9×13-Inch Pan Brownie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 24 brownies

Developed specifically for a 9×13-inch pan, this recipe yields a large batch of chewy, fudgy, rich bakery-style brownies that are perfect for sharing.

Ingredients

  • 1 cup (16 Tbsp; 226g) unsalted butter, sliced into 16 Tbsp-size pieces
  • 4 ounces (113g) semi-sweet chocolate, coarsely chopped
  • 1 and 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) light brown sugar
  • 4 large eggs + 1 egg yolk, at room temperature
  • 2 Tablespoons (28g/30ml) vegetable oil
  • 1 Tablespoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1 and 1/4 cups (105g) unsweetened Dutch-process cocoa powder
  • 1 teaspoon salt
  • 1 and 2/3 cups (300g) semi-sweet chocolate chips

Instructions

    1. Preheat the oven to 350°F (177°C) and line a 9×13-inch metal baking pan with parchment paper, leaving an overhang to lift out the finished brownies (makes cutting easier!). Set aside.
    2. In a small microwave-safe bowl or liquid measuring cup, combine the butter and chopped chocolate. Melt in 30-second increments, stirring after each, until completely melted and smooth. Set aside to slightly cool while you continue.
    1. In a large bowl using a handheld or stand mixer fitted with a whisk attachment, combine the granulated sugar, brown sugar, and eggs. Beat on medium-high speed until the sugar begins to dissolve and the mixture is pale and ribbon-y, about 4 minutes.
    2. Pour the warm melted butter/chocolate into the bowl with the sugar/egg mixture, add the oil and vanilla, and beat or whisk to combine.
    3. Using a fine mesh sieve, sift the flour, cocoa powder, and salt into the batter, then whisk or beat on low speed until combined. Fold in the chocolate chips. The batter will be very thick. Spread evenly into the prepared pan. (A small offset spatula is helpful here.)
    4. Bake for 30 minutes, then test the brownies with a toothpick. Insert the toothpick into the center of the pan. If the toothpick is completely coated in wet batter, return the brownies to the oven for 2 more minutes. If the toothpick comes out with moist crumbs clinging to it, the brownies are done. Err on the side of under-baking, as the brownies will continue to set as they cool. (A completely clean toothpick means the brownies are over-baked!)
  1. Remove from the oven and place on a cooling rack to cool completely in the pan. When cool, lift the brownies out by using the parchment overhangs and transfer to a cutting board. Use a sharp knife to cut into squares.
  2. Cover and store leftover brownies at room temperature for up to 1 week.

Notes

    1. Make-Ahead & Freezing Instructions: Brownies freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
    2. Special Tools (affiliate links): 9×13-Inch Metal Baking Pan (such as this one or this one) | Parchment Paper | Glass Mixing Bowls | Electric Mixer (Handheld or Stand) | Fine Mesh Sieve | Silicone Spatula | Offset Spatula |  Cooling Rack
    3. Chocolate: Baking chocolate is typically sold in 4-ounce (113g) bars. I suggest Ghirardelli, Baker’s, or Lindt brands; in either semi-sweet (56% cacao) or bittersweet (60% cacao).
  1. Cocoa Powder: You can use either natural or Dutch-process cocoa powder in this recipe. I strongly recommend Dutch-process (such as this brand) for a smoother chocolate flavor.
  2. Smaller Batch: Use this very similar recipe for seriously fudgy homemade brownies, which yields 16 brownies in a 9-inch square pan.

Find it online: https://sallysbakingaddiction.com/9×13-inch-pan-brownie-recipe/

Foods to Avoid after Age 50

READ ENTIRE ARTICLE HERE

1. Sweetened yogurt

Plain yogurt is good for you.  Especially Greek yogurt.
Add honey or berries for sweetness.

2. Ramen

Look for whole-grain, low-sodium ramens.

3. Deli meats

Choose a low-sodium option or get meat that is freshly cut from the deli.

4. Instant oatmeal packs (and other sugary cereals)

Use plain oatmeal, adding in fruit and nuts for flavor, fiber, healthy fats and other nutrients.

5. French fries

“Break out the air fryer!”

6. Canned fruit, especially with added sugar

Thaw frozen fruit, which contains just as many nutrients as fresh.

7. Frozen pizza

Make your own, your grocery store bakery sells fresh dough. Add your sauce and desired toppings, and bake for 18 to 25 minutes at 400 degrees.”

8. Canned soup

If you really crave a canned soup, look for a lower-sodium version, and account for that sodium throughout the day.

9. Microwavable flavored rice

Opt for unflavored wild, plain white or whole-grain rice, high-protein chickpea rice, plain quinoa, farro or barley.

10. ‘Healthy’ veggie chips

Try baked chips or lower-fat snacks like rice cakes, or make your own stovetop popcorn or oil-free baked chips out of sweet potatoes, beets, carrots or zucchini, or simply exercise portion control.

11. Frozen low-calorie meals

12. Processed cheese

Choose a fresh, natural, unprocessed variety, such as ricotta, goat cheese, mozzarella, cheddar, Brie, Muenster or provolone.

13. Canned veggies

Look for canned veggies that are low in sodium, or rinse your canned veggies in water.

14. High-FODMAP foods

If you’re having intestinal issues, stop eating any high FODMAP foods you think might be the cause, then slowly reintroduce them one by one to identify the ones that trigger your sensitivities.

15. Bottled pasta sauce

Make your own sauce at home.

16. Granola and protein bars

If you’re looking for run-out-the-door, portable foods, nothing beats Mother Nature’s: apples, bananas or oranges.

17. Bottled salad dressing

Make your own dressing! Keep bottles of olive oil and vinegar (balsamic or apple cider) or lemon juice handy, adding in mustard or herbs if you want more flavor.

18. Premade marinade for meat/fish/other proteins

Make your own marinade using oil, vinegar, spices and herbs.

19. Cookie and cake mixes

Curb your sweet tooth, baking with a natural alternative sweetener, such as stevia, in place of sugar.

Drinks to (mostly) avoid

20. Alcoholic beverages

Try a low- or no-calorie mocktail. “Or, if you do consume alcohol, dilute it with sparkling water, club soda or low-calorie cranberry juice.”

21. Sweetened bottled tea

22. Soda, both sugary and artificially sweetened

Make them a (very) occasional treat.

23. Fruit juice, particularly sweetened

24. Fancy coffee drinks

25. Sports drink

 

Sally’s Blueberry Muffins

SEE ALL DETAILS AND PHOTOS HERE

Overview: Ingredients To Use & Why

  • Flour: This blueberry muffin recipe uses 3 cups of all-purpose flour. The batter is thick and sturdy to keep the blueberries elevated so they won’t all sink down!
  • Baking Powder & Baking Soda: A lot of leavener creates a significant rise. I previously used all baking powder, but I recently began adding a little baking soda too. In addition to leavening, the baking soda helps brown the exterior. (The recipe below includes this change!)
  • Vanilla Extract & Salt: Use both for flavor.
  • Cinnamon: Ground cinnamon is optional, but I love that extra flavor here. If you don’t like cinnamon in blueberry muffins, skip it.
  • Eggs: Eggs add moisture and bind everything together.
  • Sour Cream or Plain Yogurt: To keep the muffins extra moist, add sour cream. It also lightens up the crumb and I highly recommend it! If needed, feel free to swap with plain yogurt instead.
  • Sugar: Use granulated sugar to sweeten these muffins.
  • Oil & Butter: Oil produces a moist, tender muffin. Combine with melted butter for extra fat, moisture, and flavor.
  • Milk: Milk adds plenty of moisture and lightens up the crumb. I usually use whole milk, but buttermilk is a wonderful alternative.
  • Coarse Sprinkling Sugar: For crunchy, sparkly muffin tops, add a sprinkle of coarse sugar. I like Sugar in the Raw or you can use white sparkling sugar sprinkles, usually found with the sprinkles in the baking aisle.

Jumbo Blueberry Muffins

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 219 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 jumbo muffins or 15 standard muffins

These are big bakery style muffins filled with extra blueberries. This recipe is written to yield 6 jumbo muffins. For standard size or mini muffins, see notes at the bottom of the recipe. Baking times differ.

Ingredients

  • 3 cups (375g) all-purpose flour (spooned & leveled)
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon (optional)
  • 1/2 teaspoon salt
  • 5 Tablespoons (71g) unsalted butter, melted and slightly cooled
  • 1/3 cup (80ml) vegetable oil
  • 1 cup (200g) granulated sugar
  • 2 large eggs, at room temperature
  • 1/3 cup (80g) sour cream or yogurt, at room temperature*
  • 1 cup (240ml) milk, at room temperature*
  • 1 teaspoon pure vanilla extract
  • 1 and 1/2 cups (210g) fresh or frozen blueberries (do not thaw)
  • optional: coarse sugar for sprinkling

 

Instructions

  1. Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
  2. Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
  3. Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a silicone spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the blueberries.
  4. Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
  5. Allow to cool for 10 minutes in pan before serving.
  6. Cover leftover muffins and store at room temperature for 5 days or in the refrigerator for 1 week. Muffins freeze well for up to 3 months. Thaw in the refrigerator or on the counter.

Notes

  1. Special Tools (affiliate links): 6-count Jumbo Muffin Pan | Jumbo Muffin Liners | Glass Mixing Bowls | Whisk | Silicone Spatula or Wooden Spoon | White Sparkling Sugar
  2. Oil: Vegetable oil, canola oil, or melted coconut oil work best in this recipe.
  3. Sour Cream/Yogurt: I recommend full fat sour cream or full fat or low fat plain yogurt. I don’t recommend fat-free for either.
  4. Milk: I like to use buttermilk or whole milk in this recipe because either add wonderful moisture and flavor. You can use any milk, dairy or nondairy, but the lower fat milk you use, the less flavorful and moist your muffins will taste.
  5. Standard Size Muffins or Mini Muffins: For standard size muffins baked in a 12-count muffin pan, reduce baking time to about 20 total minutes: 5 initial minutes at 425°F and 15 minutes at 350°F. Yields 14-15 standard size muffins. For about 40 mini muffins, bake for 11-13 minutes at 350°F the entire time.
  6. Why is everything at room temperature? All refrigerated items should be at room temperature so the batter mixes together easily and evenly. Visit Sally’s site for more information.
  7. Original Recipe: This recipe was updated in 2020 since its original publish date in 2013. The muffins are now moister and softer. If you’d like the original recipe, follow above but make these changes to the ingredient list: increase baking powder to 4 teaspoons, leave out the baking soda, leave out the butter, increase oil to 1/2 cup (120ml), and leave out the sour cream.

Find it online: https://sallysbakingaddiction.com/sparkling-jumbo-blueberry-muffins-2/

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