Author: Robert Andrews

Breakfast Frittata Muffins

Breakfast Egg Muffins (Frittata Muffins)

Find it online: https://sallysbakingaddiction.com/egg-muffins-recipe/
5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 53 reviews
  • Author: Sally McKenney
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 12

If it’s healthy grab-and-go morning fuel you’re after, try these easy breakfast egg muffins. Have fun using different add-ins and cheeses, and see recipe Notes for make-ahead, freezing, and reheating details.

Ingredients

  • 8 large eggs
  • 1/3 cup (80ml) whole milk or half-and-half (or nondairy milk)
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 3/4 cup (120g) finely chopped bell pepper (any color)
  • 1/2 cup (75g) finely chopped tomatoes
  • 1/2 cup (15g) finely chopped fresh spinach (or kale)
  • 3/4 cup (100g) crumbled feta cheese
  • optional for garnish: chopped parsley or chives, grated parmesan cheese, or red pepper flakes

Instructions

    1. Preheat oven to 375°F (191°C). Spray a 12-count muffin pan generously with nonstick spray. I don’t recommend using muffin liners, but if you’d like to, spray them generously with nonstick spray.
    2. In a medium bowl, preferably one with a pour spout, whisk together the eggs, milk, salt, pepper, onion powder, and garlic powder just until combined. Try not to over-mix, or too much air will be incorporated. You will have about 2 cups.
  1. Spoon the chopped bell pepper, spinach, and/or other add-ins into each greased muffin cup—about 2 Tablespoons in each. Spoon 1 Tablespoon of cheese on top of each.
  2. Pour the egg mixture into each muffin cup, filling about 3/4 full (just over the top of the add-ins and cheese).
  3. Bake for 18–20 minutes or until puffy and golden brown around the edges. The muffins rise up tall while baking, and don’t be alarmed if they are rising unevenly—that’s ok.
  4. Remove from the oven and cool in the pan for 5 minutes. The muffins deflate as they cool.
  5. Remove the egg muffins from the pan, and either serve immediately, or cool completely and store in the refrigerator or freezer (see Notes). Add optional garnishes when serving, if desired.

Notes

    1. Make Ahead Instructions: You can prepare the egg mixture (step 2), cover, and refrigerate it for up to 2 days before using. You can also assemble the egg muffins through step 4, loosely cover and refrigerate overnight, and then bake in the morning. Though I will say that you have best results (texture and taste) if you prepare the mixture and bake the muffins right away.
    2. Storage & Reheating Instructions: Cover leftover egg muffins and store in the refrigerator for up to 5 days. Microwave: Wrap or cover egg muffins with a damp paper towel and microwave for 20–30 seconds, or until warmed through. (Don’t overheat, or they will taste rubbery.) Oven: Bake, covered, in a 350°F (177°C) oven for 5–10 minutes, or until warmed through. Air Fryer: Air fry at 375°F (191°C) for 3–4 minutes, or until warmed through.
    3. Freezing Instructions: Cool baked egg muffins completely, transfer to a freezer-safe container, and cover tightly. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator, and follow the reheating instructions in the Note above. Or skip thawing and microwave for 1–2 minutes, or until warmed throughout.
    4. Special Tools (affiliate links): Mixing Bowls With Pour Spout | Whisk | 12-count Muffin Pan | Storage Container Set
    5. Egg Whites Only? I don’t recommend using only egg whites because you will lose a lot of richness and flavor that the yolks provide. If you’d like to try it, I suggest using 2 whole eggs and 6 egg whites.
    1. Milk: Whole milk or half-and-half provide the best taste and texture, but you can substitute lower-fat or nondairy milk in a pinch. Using heavy cream makes for a creamier texture.
    2. Ham & Cheddar Egg Muffins: Replace the bell peppers, tomatoes, and spinach with 1 and 1/2 cups (225g or 6 oz.) of finely cubed cooked ham and 2 Tablespoons chopped parsley or chives (or you can skip the parsley/chives if desired). Replace the feta cheese with shredded sharp cheddar cheese. All instructions remain the same.
    3. Other Add-ins and Cheeses: Use about 1 and 1/2 cups (around 225g) add-ins + 3/4 cup cheese total. The version above uses about 2 cups, but I don’t really count spinach because it hardly takes up any room! Favorite add-ins include cooked meats (or plant-based alternatives) like chopped/crumbled sausage, bacon, or chicken. Or try mushrooms, sun-dried tomatoes, cooked corn, cooked potato, and/or cooked broccoli. You can mix any of these together to total around 1 and 1/2 cups. Favorite cheeses include white cheddar, pepper jack, smoked gouda, and crumbled goat cheese.
    4. Mini Egg Muffins: For mini egg muffins, chop your vegetables/add-ins even finer and use a generously greased mini muffin pan. Use the same oven temperature, but reduce the bake time to about 10 minutes.

Oatmeal Bars

Find it online: https://sallysbakingaddiction.com/baked-oatmeal/

1 Bowl Baked Oatmeal

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 421 reviews
  • Author: Sally McKenney
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: serves 9

This baked oatmeal combines simple ingredients that can be adapted for any allergies or flavor preferences. It’s like bread pudding for breakfast—creamy, soft, chewy, and delicious all in one! Make ahead and enjoy all week long. Try my baked oatmeal cups, too!

Ingredients

  • 1 and 3/4 cups (420ml) milk (dairy or nondairy)
  • 2 large eggs*
  • 1/2 cup (120ml) pure maple syrup*
  • 1/4 cup (4 Tbsp; 56g) unsalted butter, melted and slightly cooled*
  • 1/4 cup (60g) unsweetened applesauce or mashed banana
  • 3 cups (255g) old-fashioned whole rolled oats*
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 1 and 1/2 cups (225g) fresh or frozen mixed berries, (do not thaw)
  • optional for topping: 1/2 cup chopped walnuts or pecans

Instructions

  1. Adjust the oven rack to the lower third position and preheat the oven to 350°F (177°C).
  2. Spray a 9×9 inch square pan, or an 11×7 inch rectangle pan with nonstick spray. Any similar size pan that holds around 3 quarts works, though 8×8 inch square pan would be too small.
  3. Whisk all of the ingredients together in 1 large bowl.
  4. Pour into prepared baking pan.
  5. Top with nuts, if desired. (Or stir into the oatmeal mixture.)
  6. Bake for 35 minutes or until the center appears *almost* set, which gives us a soft oatmeal as pictured above.
    1. For drier and more solid baked oatmeal, bake until center has set.
  7. Cool for 5 minutes before serving.
  8. Spoon or slice and serve with yogurt, if desired.
  9. Cover leftovers tightly and refrigerate for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: Bake the oatmeal, cool completely, and store in the refrigerator all week for easy breakfasts. Reheat in the microwave or cover and bake in a 350°F (177°C) oven for 10 minutes. To freeze, bake and cool oatmeal. Cover tightly and freeze for up to 3 months. Thaw in the refrigerator or at room temperature. Warm to your liking. I love cutting the cooled baked oatmeal into bars or servings and freezing them individually for a quick breakfast to thaw. Wrap each in plastic wrap and place in a large freezer bag or container.
  2. Special Tools: 9×9 Inch Square Pan, 11×7 Inch Rectangle Pan, or Similar Size Casserole Dish | Glass Mixing Bowls | Whisk
  3. Don’t: Do not make oatmeal batter ahead of time. The oats will soak up all the liquid! Whisk it all together, then bake right away. See Sally’s website for make ahead instructions.
  4. Can I Make This in a Muffin Pan? Yes. For baked oatmeal cups, divide the batter into a greased 12-count muffin pan. If using muffin liners, spray them with nonstick spray. The oatmeal cups stick to the liners a bit regardless, so I recommend skipping them. Fill the cups all the way to the top. Bake for 28-30 minutes or until the edges are lightly browned and top appears set. If you added extra add-ins, you may have more batter and need a 2nd greased muffin pan.
  5. Eggs: Eggs bind the casserole and add wonderful flavor. If needed, you can replace the eggs with 1/3 cup unsweetened applesauce or mashed banana.
  6. Sugar: I recommend pure maple syrup because the flavor is outstanding and the baked oatmeal is extra moist! You can also use packed brown sugar, coconut sugar, or honey.
  7. Butter: What wonderful flavor! The baked oatmeal can taste rubbery without it. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  8. Oats: Whole oats give you the best texture. Quick oats soak up more moisture and dry out the baked oatmeal. If using steel-cut oats, soak the oats in the milk for 20 minutes, then stir in the rest of the ingredients. Add a few extra minutes to the bake time.
  9. Add-ins: Instead of berries, try the same amount of peeled chopped apples, peaches, pears, bananas, or other fruit. Or 1 cup chocolate chips, dried cranberries, nuts, or raisins.
  10. 9×13 inch Pan: Double the recipe for a 9×13 inch pan. The baked oatmeal will be extra thick and require at least 10 extra minutes in the oven. Tent with aluminum foil if the edges are browning too quickly.

Ingredient Notes:

  • Oats: I recommend whole old-fashioned style oats for a hearty and satisfying texture. If you eat gluten free, choose certified GF oats.
  • Milk: Use the variety of milk you drink. This baked oatmeal is wonderful with whole milk, almond milk, oat milk, coconut milk, skim milk, and everything in between.
  • Eggs: 2 large eggs, while adding protein, bind all of the ingredients together. Have an egg allergy? Use extra applesauce or mashed banana.
  • Applesauce or Mashed Banana: Adds flavor and binds. You can use more of either to replace the eggs. For a heavily banana-flavored version, see below!
  • Maple Syrup: I recommend pure maple syrup for the best flavor, but other unrefined sugars such as coconut sugar or honey work too. 1/2 cup sweetens the entire dish.
  • Baking Powder: Lifts it all up!
  • Melted Butter: A few Tablespoons of melted butter prevents the dish from tasting rubbery. Don’t replace with a non-fat alternative. Melted coconut oil is a wonderful dairy-free substitution.
  • Vanilla, Cinnamon, & Salt: Each add sweet satisfying flavor.
  • Berries: I asked, you told, and I’m delivering! Add some fruit for flavor, texture, and all-around deliciousness. Replace with chopped banana, apple, peaches, pears, raisins, dried berries, chocolate chips, or even a spoonful of your favorite nut butter.

 

Breakfast Cookies

Find it online: https://sallysbakingaddiction.com/breakfast-cookies/

Breakfast Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 155 reviews
  • Author: Sally McKenney
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 40 minutes
  • Yield: 12 cookies

These healthy morning cookies are so simple to throw together and taste amazing, too! They’re whole grain, all-natural, gluten-free, and vegan. Made without refined sugar, oil, or butter.

Ingredients

  • 2 cups (170g) quick oats or old-fashioned whole rolled oats
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup (250g) almond butter, peanut butter, or sunflower seed butter
  • 1/4 cup (60ml) pure maple syrup (or honey)
  • 1/3 cup (60g) apple butter*
  • 1/2 cup (115g) mashed banana (about 1 large banana)
  • 1/2 cup (75g) dried cranberries
  • 1/2 cup (70g) pepitas (pumpkin seeds)
  • 1/2 cup (75g) raisins
  • optional: 1/4 cup (28g) ground flaxseed

Instructions

  1. Preheat oven to 325°F (163°C).
  2. Line 2 large baking sheets with parchment paper or silicone baking mats. Set aside.
  3. Combine all of the ingredients into a large bowl of a stand mixer (or use a hand mixer).
  4. Mix until all of the ingredients are combined. The dough is thick and heavy.
  5. Using a 1/4 cup measuring cup, portion 1/4 cup mounds of cookie dough (about 70g each) onto prepared cookie sheet. Use the back of a spoon to slightly flatten out into a cookie shape. (The cookies will not spread in the oven.)
  6. Bake for 16–19 minutes or until the edges are lightly browned.
  7. Cool cookies on the baking sheets for 10 minutes, then transfer to a wire rack to cool completely.
  8. Cover leftover cookies and store at room temperature for up to 5 days or in the refrigerator for up to 10 days.

Notes

  1. Freezing Instructions: Cooled cookies can be frozen up to 3 months. Thaw on the counter or in the refrigerator. Bring to room temperature or warm in the microwave for a few seconds before serving.
  2. Special Tools: Baking Sheets | Silicone Baking Mats or Parchment | Electric Mixer (Handheld or Stand) | 1/4-cup Measuring Cup | Cooling Rack
  3. Frozen Bananas: You can use thawed frozen bananas in this recipe. Thawed bananas are extra wet, so drain off as much of the excess liquid as you can before mashing. See How to Freeze & Thaw Bananas for Baking.
  4. Apple Butter: I love using apple butter in these breakfast cookies, but 1/3 cup of unsweetened applesauce works in its place. No other changes needed to the recipe.
  5. Double Batch: The recipe can easily be doubled to make a bigger batch.
  6. Substitutions: Need more substitution ideas? See the blog post above.
  7. Gluten Free: Use certified GF oats for gluten free cookies.

Substitution Ideas

You’ll appreciate how forgiving this recipe is. Use your favorite ingredients and customize these breakfast cookies based on what you have and/or what you love. You can make A LOT of ingredient substitutions—here are a few I’ve tested with success:

  • Oats: Use either type of oats—quick or whole. Over the years I’ve found that there’s no difference in the outcome. If you are gluten intolerant, make sure you are using certified gluten free oats.
  • Nut Butter: Instead of almond butter, try peanut butter, cashew butter, or sunflower seed butter for a naturally nut-free option. I love using this homemade almond butter!
  • Apple Butter: While apple butter adds unbeatable flavor, you could also use the same amount of unsweetened applesauce. You can find apple butter in the peanut butter or applesauce aisle of practically all grocery stores. Other options include mashed banana (there’s already banana in the recipe, too!), mango butter, or pumpkin butter.
  • Banana: Instead of mashed banana, you can use 1/2 cup of apple butter or applesauce (or any other fruit butter).
  • Sweetener: In addition to apple butter and banana, we use 1/4 cup of pure maple syrup to sweeten the cookies. You can use honey instead of maple syrup, keeping in mind these cookies would no longer be vegan. You use maple syrup to sweeten these healthy apple muffins, too.
  • Add-Ins: Up to you! Use about 1 and 1/2 cups total of your favorite “extras.” Some of my go to add-ins are dried cranberries, raisins, pumpkin seeds, sesame seeds, honey-roasted peanuts, pecans, sunflower seeds, dried apples, or chocolate chips. In today’s recipe, I used dried cranberries, pumpkin seeds, and regular raisins.

Banana Peel Bacon

Banana Peel Bacon

From  “It Doesn’t Taste Like Chicken!”
A vegan bacon recipe made from the banana peels that you would otherwise toss away. Crispy, chewy, smoky, salty, slightly sweet, and has a subtle hint of banana taste which is actually quite delicious! Make this the next time you peel a banana!
Prep Time: 10 minutes
Cook Time: 6 minutes
Marinating time: 10 minutes
Total Time: 16 minutes
Servings: 8 strips
Author: Sam Turnbull

Ingredients

    • 2 very ripe banana peels (from 2 bananas, I used organic bananas and washed them before making the bacon)
    • 3 tablespoon soy sauce
    • 1 tablespoon maple syrup
    • ½ teaspoon smoked paprika
    • ½ teaspoon garlic powder
    • 1 tablespoon light oil (or more if needed)

Instructions

  • The number one most important step is to use bananas that are very ripe. Stay far away from green bananas, the bacon will taste terrible. The riper the banana the better the flavour so pick bananas that are yellow with lots of brown spots. To prepare the banana peels: remove the peels from the bananas and tear into about 4 strips per banana. Use a spoon to lightly scrape off the white inside part of the banana peel leaving just the peel.
  • Make the marinade by mixing the soy sauce, maple syrup, smoked paprika, and garlic powder together in a dish that will fit your banana peels. Add the banana peels and toss to coat. Let marinade for a minimum of 10 minutes, but as long as a few hours.
  • When ready to cook the bacon, heat the oil in a large skillet or frying pan over medium heat. When hot add the peels and fry a couple of minutes per side, until they are golden and bubble up a little. It may get a little smoky as the sugars will burn so make sure to turn on your hood fan. Remove from pan and drain on paper towel. They should get crispier as they cool.

Notes

The nutrition listed is for 1 serving of the marinade and oil (⅛ of the recipe), the nutrition details for the banana will vary by size (on average, a banana has about 110 calories, 30g carbohydrates, 3g fiber, 19g sugar).

You will likely have leftover marinade. Feel free to make more banana peel bacon or to save the marinade for a few days in a container in the fridge to use again later.

*I used organic bananas and washed them before making the bacon.

Soy sauce: Several reviewers found this too salty (I like it that way), so if you prefer use a low sodium soy sauce or reduce the soy sauce to taste, and add water if needed.

Find it online:

https://itdoesnttastelikechicken.com/banana-peel-bacon/

Scan the QR code for updates, tips, and to ask me any questions!

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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.
  • MORE 1
  • MORE 2
  • MORE 3
  • MORE 4
  • MORE 5
  • MORE 6
  • MORE 7
  • MORE 8
  • MORE 9
  • MORE 10
  • MORE 11
  • MORE 12
  • MORE 13
  • KITCHEN 1
  • KITCHEN 2
  • KITCHEN 3
  • 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
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