Coffee Rubbed Oven Brisket with a Dark Coffee and Chipotle Crust

I love the look of a brisket that’s been in the smoker for hours because my brain already connects thedark crust with how good it’s going to taste. But keeping a smoker at a consistent temperature, especially when it’s cold out, isn’t my favorite way to spend an afternoon. I wanted to see how close I could get to that look in my oven, and it turned out the answer involved a lot of coffee, some patience, and a brisket big enough to make me rearrange the refrigerator.

The coffee is what I like the most about this. I use finely ground dark roast coffee beans, not brewed coffee, and mix them with brown sugar, chipotle, smoked paprika, black pepper, garlic powder, and onion powder. After a few hours in the oven, the outside gets really dark and it looks like it spent the day in a smoker. I do use a teaspoon of liquid smoke in the mustard coating, but I’m not going to act like oven brisket tastes like brisket cooked over wood. It’s still delicious, just different.

I use a whole packer brisket instead of buying only the flat because I want both parts. I slice the leaner flat against the grain, while I pull the thicker, fattier point apart and mix it with the cooking juices. I like having both on the platter, and the pulled point is good the next day when a brisket sandwich feels necessary.

This is NOT a dinner-for-tonight-in-an-hour recipe. The seasoned brisket is going to spend the night uncovered in the refrigerator, then most of the next day in a low oven. Once it goes in, there’s very little to do except wait for the crust to form, wrap it when it’s ready, and let the meat get tender.

The Decisions Behind This Recipe

• I use a whole packer brisket because I want both the flat and the point. The flat is the leaner, flatter section that slices nicely, while the point is thicker, fattier, and made for pulling apart. I trim off the hard fat and silver skin, but leave about ¼ inch of the softer fat cap because I don’t want to take away the part that helps protect the beef through a long cook.
• The dark roast coffee is responsible for most of the crust that turns almost black in the oven. I mix finely ground coffee with brown sugar, chipotle, smoked paprika, black pepper, garlic powder, and onion powder, then let it do its thing in the oven. The coffee adds a roasted, slightly bitter edge that I like with the beef, and the brown sugar keeps it from going too harsh. It does get darker than a normal spice rub, so don’t freak out when it looks almost black. That’s the assignment.
• Because we’re cooking this in the oven and not over wood, I cheat a little by stirring a teaspoon of liquid smoke into yellow mustard before the rub goes on. The mustard gives the seasoning something to stick to, and mixing the liquid smoke into it means it gets spread over the brisket instead of showing up in one weird spot. You won’t taste mustard in the finished brisket, and I’m not using enough liquid smoke to make anyone think fire was involved in the making.
• The seasoned brisket stays uncovered in the refrigerator overnight so the surface can dry before it goes into the oven. I give it at least eight hours, but it can stay there for up to 24. The salt has time to season the meat, and I’m trying to get the coffee mixture to form a firm crust, not stay damp on the surface of the beef. I know an uncovered eight-pound brisket takes up a lot of refrigerator space. It’s still worth it.
• I cook the brisket uncovered first, then wrap it once the crust is dark and dry. Around 165°F is usually when I’m ready to wrap, but I’m really looking at the outside too. If the seasoning still smears or looks wet, it needs more time. Wrapping helps the brisket finish cooking without losing too much moisture, but wrapping too early would soften the crust you’ve just spent hours waiting for.
• I use a thermometer to tell me when to start checking, not when to declare the brisket finished. Once the internal temperature gets close to 200°F, I start poking both the flat and point with a probe or thin skewer. If either one still pushes back, I leave it in the oven. I want the probe to slide through with barely any resistance. Brisket never seems to care what time you’ve scheduled dinner for.

Ingredients

• Whole packer beef brisket – Look for an 8- to 9-pound brisket with both the flat and point attached. I trim away the hard fat and silver skin, but leave about ¼ inch of the softer fat cap. Don’t buy a small flat and expect it to cook the same way or give you the same amount of meat.
• Yellow mustard and liquid smoke – I mix the liquid smoke into ordinary yellow mustard before it goes on the brisket. The mustard helps the rub stick, and the liquid smoke gets spread evenly across the beef instead of concentrating in one spot.
• Kosher salt and brown sugar – The salt seasons the brisket while it sits in the refrigerator overnight. I use Diamond Crystal kosher salt, which is less dense than Morton. If you’re using Morton, use the weight in the recipe orreduce the volume so the brisket doesn’t get too salty. Brown sugar keeps the coffee and chipotle from getting too intense and helps with the dark crust. If you’re out, make a batch of my homemade brown sugar.
• Finely ground dark roast coffee – Use plain dark roast coffee, finely ground. Don’t brew it first, and don’t use instant or flavored coffee. Vanilla-hazelnut brisket is not the plan.
• Black pepper, smoked paprika, chipotle, garlic powder, and onion powder – This is the rest of the rub. The chipotle adds heat, smoked paprika contributes a smoky flavor, and garlic powder and onion powder make sure the coffee isn’t the only thing you taste.

How to Make Coffee Rubbed Oven Brisket

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (trim the brisket)
  Set the brisket on a large cutting board and trim away the silver skin and any thick, hard pieces of exterior fat. Leave about ¼ inch of the softer fat cap to help protect the beef during the long cook. Before the rub goes on, look at the direction of the grain on the flat. It gets harder to find once the crust forms, so I cut a small notch across one corner as a reminder for later. Pat the brisket dry with paper towels.
• Step Two (make the coffee rub)
  Stir the yellow mustard and liquid smoke together in a small bowl, then spread a thin layer over the top, bottom, and sides of the brisket. In another bowl, mix the salt, brown sugar, coffee, black pepper, smoked paprika, chipotle, garlic powder, and onion powder. Press the rub firmly onto the top, bottom, and sides of the brisket. It’s a big piece of meat. Don’t leave the edges living an unseasoned life.
• Step Three (refrigerate overnight)
  Set a wire rack inside a roasting pan or large rimmed baking sheet, then put the brisket on top fat side up. Refrigerate it uncovered for at least 8 hours or up to 24 hours. I know it takes up an irritating amount of refrigerator space, but the outside needs time to dry. By the next day, the rub should look darker and feel less tacky than when you first applied it.
• Step Four (roast uncovered)
  Take the brisket out of the refrigerator about 30 minutes before cooking. Preheat the oven to 275°F and insert an oven-safe probe thermometer into the thickest part of the meat, avoiding any big pockets of fat. Roast uncovered until the internal temperature reaches approximately 165°F, usually 3 to 4 hours. The coffee rub should have formed a very dark crust that stays attached when touched, with rendered fat visible on the surface. It may look almost black. That’s coffee, not a disaster.
• Step Five (wrap and finish cooking)
  Take the brisket out of the oven and place it on overlapping sheets of heavy-duty foil. Spoon some of the pan juices over the meat, then wrap it tightly so the juices stay inside. Return it to the oven and cook until it reaches around 200–205°F, usually another 2 to 3 hours. Start checking both the flat and point for tenderness when the internal temperature approaches 200°F. If the probe doesn’t slide through both sections with very little resistance, keep cooking. The number gets you close. The tenderness gets you dinner.
• Step Six (rest, slice, and pull)
  Let the brisket rest, still wrapped, for at least 1 hour before opening it. Be careful when you unwrap it because there will be hot steam and juices waiting to make their escape. Save the juices, then find the seam of fat between the flat and point and separate the two muscles with a sharp knife. Slice the flat against the grain into ¼-inch slices. Pull the point apart with forks or meat claws, discard any big pieces of fat, and mix in some of the reserved juices. Spoon more juices over the sliced brisket and serve with barbecue sauce if you want it.

Recipe Tips

• Never assume every brisket will be ready on the same schedule. An 8-pound brisket and a 9-pound brisket can cook differently, and two briskets that weigh the same can still decide to be difficult in completely different ways. Give yourself extra time, especially if you’re cooking for company. It’s better to have brisket finished early and resting than have everyone waiting around for it to finish.
• Watch the crust before you wrap it. The coffee rub gets extremely dark, which is correct. What you want is a firm crust that stays attached when you touch it, even if there’s some rendered fat on the surface. If the surface still looks wet or smears easily, leave it uncovered a little longer. It should smell roasted and seasoned, not burned.
• Check the flat and point separately once the brisket reaches about 200°F. The point has more fat and may become tender before the flat does. I poke around in both sections with a probe or thin skewer. If the flat still pushes back, it needs more time.
• Save the juices that collect inside the foil. I mix some into the pulled point and save the rest for reheating the sliced flat. If there’s a lot of fat floating on top, skim some off first.
• Slice the flat against the grain. Even a tender brisket can seem chewy if you cut it the wrong direction. The grain changes between the flat and point, which is one more reason to separate them before serving.

Storage, Freezing and Reheating

• Store leftover brisket in an airtight container in the refrigerator for up to 4 days. I keep some of the reserved juices with the meat, especially the sliced flat, because it helps keep it from drying out later.
• To reheat brisket, put it in a baking dish with a few spoonfuls of the juices and cover it tightly with foil. Warm it in a 300°F oven until heated through. Leaving it uncovered is how you end up with brisket that’s hot around the edges and sad in the middle.
• Brisket freezes well for up to 3 months. If I know I’m freezing some, I leave the flat in larger sections instead of slicing everything before it goes into the freezer. Wrap it tightly, add a little of the cooking juice if you have it, and thaw it in the refrigerator before reheating.
• Leftovers are great in sandwiches, brisket tacos, quesadillas, breakfast hash, loaded baked potatoes, grilled cheese, nachos, and macaroni and cheese. I’ve also been known to eat it cold from the refrigerator while deciding what to make for lunch.

FAQs

• Does coffee rubbed brisket taste like coffee?
  You can taste the roasted flavor in the crust, but it doesn’t taste like someone poured coffee over a roast. The coffee cooks with brown sugar, chipotle, pepper, garlic, and onion, so it becomes part of the whole rub. I wouldn’t leave it out because it’s a major reason this brisket looks and tastes the way it does.
• Can I make brisket that looks smoked without a smoker?
  You will get a very dark, crusty exterior in the oven, which was the plan. Coffee, chipotle, smoked paprika, and brown sugar all contribute to the color, and the uncovered roasting time lets the surface dry out. It won’t have the smoke flavor or smoke ring of brisket cooked over wood, but the dark coffee crust can look remarkably similar.
• Is coffee rubbed brisket spicy?
  It has some heat from the chipotle, but I wouldn’t call it extremely spicy. If chipotle makes you pause, use ancho chile powder for a milder brisket. You’ll still get the dark color and roasted flavor from the coffee.
• Why does the brisket need to sit uncovered in the refrigerator overnight?
  The salt has time to season the beef, and the surface has time to dry out. The dry surface helps the coffee rub form a firm crust in the oven. I wouldn’t skip it.
• Should I cook brisket fat side up or down?
  I cook it fat side up on a wire rack set inside a roasting pan. The rack keeps the brisket above the juices while the outside roasts. I leave the fat cap facing up, although the rack and the way the brisket cooks matter more than expecting melting fat to soak into the meat.
• Why do you wrap brisket at 165°F?
  Around 165°F is usually when the crust has set and the brisket is ready to be wrapped. The foil helps it finish cooking without losing too much moisture. If the surface still looks wet or the rub comes off easily, give it more time before wrapping.
• What if my brisket reaches 205°F and still isn’t tender?
  Keep cooking it. I know it’s annoying, but brisket is done when a probe slides in with very little resistance, not when the thermometer lands on a number you had emotionally prepared for. I know this feeling well. Check both the flat and point, then give it more time if either one still feels firm.
• Can I use a brisket flat instead of a whole packer?
  You can use the coffee rub on a brisket flat, but you’ll need to reduce the seasoning and watch the cooking time closely. A flat is leaner and dries out more easily, plus you won’t get the fattier point to pull apart for sandwiches.
• Can I use decaf coffee in the brisket rub?
  Yes. Plain decaffeinated dark roast coffee works just fine. You’re using it for its roasted flavor and dark color, not because anyone needs an 8-pound piece of beef to start making eye contact at 2 a.m. It will be fine.
• Can I make this brisket a day ahead?
  Yes. Cook it until tender, let it rest, then refrigerate it with the reserved juices. I would keep the flat in a larger piece and slice it after reheating because it stays juicier that way. Reheat the brisket covered in a 300°F oven, then separate the flat and point, slice the flat against the grain, and pull the point apart when you’re ready to serve.

From My Kitchen Notes

Small observations from the margins.

• I can always tell the difference between dark and ruined.
• I’ve learned not to wrap something up before it’s ready. I’m patient. Mostly.
• Some things need a long, quiet night before they’re ready to face the heat.
• I don’t confuse resistance with depth anymore.
• There is a point where waiting stops being patience and starts being a refusal to see what’s true.
• I know better than to call something tender when it’s still resisting me.
• The parts that hold the most weight don’t always get served the same way.
• I can always keep the good parts without acting like the rest didn’t leave a mark.
• I don’t need smoke in the room to know something’s burning.
• A dark crust can still hold a very soft center.

More Reasons to Buy the Good Meat

• Cocoa Rubbed Steak with Dark Stout Pan Sauce – Cocoa, chili spices, dark stout.
• Korean Braised Short Ribs – Gochujang, garlic, ginger, soy sauce.
• Oven Braised Short Ribs – Slow-braised beef, tender short ribs.
• Chile Colorado Beef – Beef, red chile sauce, slow cooker.
• Carne Adovada – Pork shoulder, guajillo, ancho, chipotle.

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Coffee Rubbed Oven Brisket

Coffee Rubbed Oven Brisket is made with a whole packer brisket seasoned with dark roast coffee, brown sugar, chipotle, and smoked paprika. An overnight dry brine and slow oven roast create a nearly black crust that looks like it came out of a smoker. The flat is sliced, the point is pulled, and both are served with barbecue sauce.

Course Main Course

Cuisine American

Keyword coffee brisket rub, coffee rubbed brisket, coffee rubbed oven brisket, oven baked brisket, pulled brisket, sliced brisket, whole packer brisket

Prep Time 20 minutes minutes

Cook Time 7 hours hours

Dry Brine and Resting 9 hours hours

Total Time 16 hours hours 20 minutes minutes

Servings 10

Calories 650kcal

Author Cathy Pollak

Equipment

• wire rack with rimmed baking sheet Elevates brisket for even roasting. Catches rendered fat and cooking juices.
• 18" Heavy Duty Aluminum Foil Wraps brisket to retain moisture.
• instant-read thermometer Monitors internal temperature without opening the oven.
• Cutting board Provides room for slicing and separating the brisket.
• meat shredders Shreds the tender point.
• sharp carving knife Slices brisket against the grain.
• mixing bowls For mustard mixture and coffee rub.

Ingredients

• 1 (8-9 lbs / 3.6 - 4.1 kg) whole packer beef brisket including flat and point, trimmed to a ¼-inch (6-mm) fat cap
• 2 tbsps (30 g) yellow mustard
• 1 tsp (5 ml) liquid smoke
• 2 tbsps kosher salt (approximately 18 g Diamond Crystal or 30 g Morton)
• 2 tbsps (25g) light brown sugar or dark brown sugar
• ¼ cup (~20 g) finely ground dark roast coffee unbrewed
• 1 tbsp (7 g) ground black pepper
• 1 tbsp (7 g) smoked paprika
• 1 tbsp (7 g) chipotle chile powder
• 1 tbsp (9 g) garlic powder
• 1 tbsp (7 g) onion powder

Instructions

• Trim away the silver skin and any thick, hard exterior fat from the whole packer brisket, leaving approximately ¼ inch (6 mm) of the softer fat cap intact. Pat the meat dry with paper towels. Identify the direction of the grain on the flat before seasoning, since the dark coffee crust can make it difficult to see after roasting.
  1 (8-9 lbs / 3.6 - 4.1 kg) whole packer beef brisket
• Stir the yellow mustard and liquid smoke together in a small bowl. Spread a thin, even coating over the top, bottom, and sides of the brisket, making sure the liquid smoke is distributed across the beef.
  2 tbsps (30 g) yellow mustard, 1 tsp (5 ml) liquid smoke
• Mix the kosher salt, brown sugar, finely ground dark roast coffee, black pepper, smoked paprika, chipotle powder, garlic powder, and onion powder in a bowl. Coat the brisket on all sides, pressing the seasoning firmly onto the surface.
  2 tbsps kosher salt, 2 tbsps (25g) light brown sugar, ¼ cup (~20 g) finely ground dark roast coffee, 1 tbsp (7 g) ground black pepper, 1 tbsp (7 g) smoked paprika, 1 tbsp (7 g) chipotle chile powder, 1 tbsp (9 g) garlic powder, 1 tbsp (7 g) onion powder
• Place the brisket fat side up on a wire rack set inside a large roasting pan or rimmed baking sheet. Refrigerate uncovered for at least 8 hours or up to 24 hours. The salt will season the beef while the exposed surface gradually dries, helping the coffee rub develop a firmer crust during roasting.
• Remove the brisket from the refrigerator approximately 30 minutes before cooking. Preheat the oven to 275°F (135°C). Insert an oven-safe probe thermometer into the thickest portion of the brisket, avoiding large deposits of fat.
• Roast uncovered until the internal temperature reaches approximately 165°F (74°C), about 3–4 hours. The coffee rub should have formed a very dark, firmly attached crust, with rendered fat visible on the surface. The exterior may look almost black, which is expected with the coffee and chipotle seasoning.
• Remove the brisket from the oven and place it on overlapping sheets of heavy-duty aluminum foil. Spoon some of the accumulated pan juices over the meat, then wrap tightly to enclose the brisket completely.
• Return the wrapped brisket to the 275°F (135°C) oven and continue cooking until the internal temperature reaches approximately 200–205°F (93–96°C), usually another 2–3 hours, although larger briskets may require additional time. Begin checking tenderness at 200°F (93°C), testing both the flat and point with a thermometer probe or thin skewer. Continue cooking until the probe passes through the meat with very little resistance, even if the internal temperature exceeds 205°F (96°C).
• Remove the brisket from the oven and leave it wrapped for at least 1 hour before cutting. Carefully open the foil, watching for hot steam, and collect the accumulated cooking juices for serving.
• Locate the natural seam of fat separating the flat from the point. Follow the seam with a sharp knife to separate the two muscles, trimming away any large deposits of excess fat.
• Place the flat on a cutting board and identify the direction of the muscle fibers. Slice against the grain into approximately ¼-inch (6-mm) slices.
• Use two forks or meat claws to shred the point, discarding any large deposits of fat. Toss the pulled beef with some of the reserved cooking juices. Spoon additional juices over the sliced flat and serve with BBQ sauce on the side, if desired.

Notes

• Use plain, finely ground dark roast coffee. The recipe calls for ground coffee, not brewed coffee, instant coffee, or flavored coffee.
• The uncovered refrigerator rest is necessary for the dry brine. Allow at least 8 hours, although the brisket can be seasoned up to 24 hours before cooking.
• The cooking times are estimates. Brisket thickness, fat content, starting temperature, and individual oven performance can affect how long it takes. Plan for additional cooking time when serving at a specific hour.
• The coffee rub will become extremely dark during roasting. The nearly black crust is expected and doesn't automatically mean the seasoning has burned.
• Begin checking tenderness at approximately 200°F (93°C). Both the flat and point should offer very little resistance when tested with a thermometer probe or thin skewer. Some briskets may need to cook beyond 205°F (96°C).
• Rest the brisket wrapped for at least 1 hour before separating the flat and point.
• Refrigerate leftover brisket in an airtight container for up to 4 days. Reheat covered at 300°F (150°C) with some of the reserved cooking juices until heated through.
• Freeze brisket for up to 3 months. Larger portions retain moisture better than thin slices, so freeze in thicker sections when possible.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 210g | Calories: 650kcal | Carbohydrates: 5g | Protein: 58g | Fat: 44g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 20g | Cholesterol: 195mg | Sodium: 1150mg | Potassium: 950mg | Fiber: 1g | Sugar: 3g | Vitamin A: 600IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 5mg

Have you made this Coffee Rubbed Oven Brisket? I’d love to hear how it turned out – leave a comment below and let me know.

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Brown Butter Chocolate Chip Cookies with Soft, Chewy Centers

I’ve been baking chocolate chip cookies since I was 10 years old, and I’ve learned how much the smallest changes can affect the finished cookie. For this recipe, I wanted a large cookie with a golden top, a chewy center, and enough chocolate that the browned butter could stand there with a straight face and declare victory.

I spent time testing how the dough was shaped, how long it needed to chill, and what happened when I baked large portions at a higher temperature. The difference between rolling the dough into smooth balls and forming uneven mounds was noticeable enough that I stopped rolling them altogether.

There’s also more going on with the browned butter than melting it in a saucepan until it turns golden. I use an ingredient that changes how much of the butter mixture can toast, and it’s one of the reasons I like the flavor of these cookies so much.

The Decisions Behind This Recipe

• Browning dry milk powder with butter adds more toasted milk solids than butter has on its own. Butter already has milk solids, but the dry milk powder increases the amount available to brown, creating more of the nutty, caramel-like flavor. When browning butter, I’m looking for almond-to-pecan color, then I’m getting the butter out of the saucepan right away. Once it’s heading toward walnut brown, it can get bitter, and I refuse to make chocolate chip cookies that have that kind of negativity.
• Bread flour is the gateway to the chewiness of these cookies, which becomes really important when you’re making them this large and adding ten ounces of chocolate. I use some all-purpose flour so they don’t turn into construction equipment, and the cornstarch helps keep the centers tender.
• I like using dark chocolate chips, milk chocolate chips, and chopped dark chocolate because it’s a nice contrast. The chips keep more of their shape, the chopped chocolate melts into larger areas, and the milk chocolate keeps the dark chocolate from taking itself too seriously. There’s a full ten ounces of chocolate in ten cookies before I press extra chunks into the tops, so there is never any question where it all went.
• The teaspoon of molasses is small, but don’t leave it out. There’s already molasses in the brown sugar, obviously, but I wanted slightly more of the caramel-like flavor. It’s not enough to make these taste like gingerbread, and nobody is going to mistake them for molasses cookies.
• I tested these cookies as smooth dough balls and as tall, uneven mounds put together by hand. The hand-shaped dough is the look and texture I wanted, with more height and all the different folds of dough and chocolate showing on top. I don’t pack or roll them into perfect balls because a perfect look wasn’t the goal.
• These are four-ounce cookies baked at 400°F for about eight minutes, which sounds brief until you see what happens. The hotter oven gives the outside a head start, while the center stays soft enough to finish setting on the baking sheet. I take them out when the tops have lost their shine and the bottoms are starting to brown, not when the centers look completely finished. Then I leave them on the baking sheet until they’re completely cooled because the centers continue setting as the cookies cool. My oven maintains a very accurate temperature, but not every oven does, so watch the cookies closely rather than relying completely on the eight-minute baking time.

Ingredients

• Unsalted butter and water – Use unsalted butter so you’re in charge of the salt level. After browning, you’ll weigh the butter and toasted milk solids, then add enough water to reach 220 grams if needed. Some of the butter’s moisture evaporates during browning, and you don’t want the loss changing how the cookies bake.
• Dry milk powder – Use regular nonfat dry milk powder, not liquid milk. It browns with the butter, adding extra toasted milk solids that stay in the cookie dough.
• Brown sugar and granulated sugar – I use both because brown sugar adds moisture and a molasses flavor, while granulated sugar helps the cookies spread and brown. Light or dark brown sugar is fine, but dark will give you a stronger molasses flavor. If you’re out of brown, make a batch of my homemade brown sugar.
• Kosher salt – I use kosher salt in the dough. Salt crystal sizes vary a lot between brands, so don’t automatically sub it one-for-one with table salt.
• Bread flour, all-purpose flour, and cornstarch – Bread flour adds to the chewiness, all-purpose flour reduces the proportion of higher-protein flour, and cornstarch helps the centers stay tender. I weigh the flour because large cookies with a short baking time don’t leave room for guessing.
• Baking soda – Use baking soda, not baking powder. It helps the cookies brown and spread the way they’re supposed to.
• Dark chocolate chips, milk chocolate chips, and a dark chocolate bar – The chips hold on to more of their shape during baking, while the chopped chocolate melts more freely. Use a dark chocolate bar you’d be happy to eat on its own.
• Egg and egg yolk – The whole egg helps hold the dough together, while the extra yolk adds richness without another egg white changing the texture.
• Vanilla extract and molasses – Vanilla is necessary in a cookie, and the small amount of molasses adds a caramel-like note without tasting like a spice cookie.
• Flaky sea salt – Completely optional, but Maldon over a warm cookie makes the chocolate taste even more chocolatey and adds a slight crunch.

How to Make Brown Butter Chocolate Chip Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (brown the butter)
  Melt the butter in a saucepan over medium heat, then stir in the dry milk powder. Keep scraping the bottom and sides as it cooks because the milk solids are developing the toasted flavor, and they can go from golden brown to bitter in seconds. Once they reach an almond-to-pecan color, immediately pour everything into a heatproof glass bowl. Weigh the browned butter and add enough water to bring it back to 220 grams if it needs it, then let it cool to room temperature before you make the dough.
• Step Two (mix the flour and chocolate)
  Whisk together the all-purpose flour, bread flour, cornstarch, and baking soda. Stir in the dark chocolate chips, milk chocolate chips, and chopped dark chocolate. I mix the chocolate into the flour first so it’s evenly distributed before everything goes into the butter mixture.
• Step Three (make the dough)
  Stir both sugars and the kosher salt into the cooled browned butter, then add the whole egg, egg yolk, vanilla, and molasses. Stir vigorously until the mixture thickens slightly and looks more uniform. Fold in the flour and chocolate mixture until no dry flour remains, then stop.
• Step Four (shape and chill the dough)
  Divide the dough into 10 portions, about 4 ounces each. Use your fingers to loosely form them into tall, uneven mounds instead of rolling them into smooth balls. I tested both, and the hand-shaped dough baked into the cookies I wanted. Cover and refrigerate the portions for at least 2 hours or up to 48 hours. Once they’re chilled, they can go straight from the refrigerator onto the baking sheet.
• Step Five (bake the cookies)
  Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart because they do spread, even if they’re enormous. Bake for about 8 minutes, until the tops have lost their shine, the raised parts are lightly golden, and the bottoms are beginning to brown. The centers will still look soft. That’s correct. Don’t wait for them to look completely baked before taking them out.
• Step Six (finish and cool)
  While the cookies are still hot, use something round to bring any uneven sides back into a circle. Press extra dark chocolate chunks into the tops and add flaky sea salt if you want. Leave the cookies on the baking sheet until they’re completely cool. They’re still setting in the middle, and trying to move them too early is how a perfectly good cookie becomes a broken mess.

Recipe Tips

• Watch the milk solids when you brown the butter. With the dry milk powder in there, you have more to toast and more to burn. You’re looking for almond-to-pecan brown, then get it out of the hot saucepan quickly.
• Let the browned butter cool to room temperature before adding the egg and yolk. You want it cooled but still fluid, not warm enough to make the eggs weird and not cold enough to turn solid again.
• Weigh the dough portions if you can. Four ounces is a big cookie, and they all need to be close to the same size when they’re baking for only about eight minutes. A four-ounce cookie and a five-ounce cookie aren’t necessarily going to finish baking at the same time.
• Shape the dough before you refrigerate it. Trying to scoop cold cookie dough out of a bowl later is an unnecessary upper-body workout. Once the mounds are chilled, they’re ready to go directly onto the baking sheet.
• These cookies are supposed to look soft when they leave the oven. The tops should no longer look shiny, and you want some golden color on the raised parts and bottoms, but the centers will finish setting on the hot pan. Let them stay there until completely cool before you decide anything has gone wrong.

Storage and Freezing

• Store the cooled cookies in an airtight container at room temperature for up to 4 days. They’re softest the day they’re baked, but I also like them several hours later, once the chocolate has firmed up again and the centers have had more time to set.
• To freeze baked cookies, let them cool completely, then layer them in a freezer-safe container with parchment paper between them. Freeze for up to 3 months for the best texture and thaw at room temperature when you’re ready for one.
• You can also freeze the shaped cookie dough. Refrigerate the portions for at least 2 hours first, then transfer the firm dough mounds to a freezer-safe container or bag. Freeze for up to 3 months. I haven’t tested baking these directly from frozen, so I recommend thawing the dough overnight in the refrigerator and baking it chilled, as I did during testing.
• To warm a baked cookie, put it in a 300°F oven for 3–5 minutes or microwave it briefly. Be careful with the chocolate because melted chocolate can be hot and has zero concern for the roof of your mouth.

FAQs

• Why add dry milk powder when browning butter?
  Butter already has milk solids that toast as it browns. The dry milk powder adds more milk solids to work with, which means more nutty, caramel-like brown butter flavor in the cookies.
• Can I make these without bread flour?
  Yes. You can replace the bread flour with an equal weight of all-purpose flour, but the cookies may be slightly less chewy. They’ll still be very good, obviously.
• Can I make smaller cookies?
  Yes. I tested 2-ounce portions at the same 400°F oven temperature, and they baked in about 6–7 minutes. Start checking them at 6 minutes because smaller cookies move faster than these four-ounce butter monsters.
• Why didn’t my cookies spread very much?
  Too much flour can be one reason, which is why I like weighing it. Make sure you added enough water after browning the butter to bring it back to 220 grams, and don’t turn the dough mounds into compact cannonballs. These are supposed to be loosely shaped before they chill.
• Can I refrigerate the dough for 48 hours?
  Yes. I’ve tested the dough refrigerated for up to 48 hours. Cover the shaped portions well, then bake them straight from the refrigerator when you’re ready.

From My Kitchen Notes

Small observations from the margins.

• I know when something has gone far enough and needs to leave the warmth.
• I can measure what’s lost without pretending it wasn’t.
• I’ve never smoothed myself out to make a better shape for someone else.
• Some things need time in the cold before they can hold together properly.
• I’ve learned not to keep stirring things that have already had enough.
• More sweetness doesn’t fix what was allowed to burn.
• Making myself smaller so someone else can bake evenly is never going to happen.

Brown Butter Puts in the Work

• Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
• Cabernet Sauvignon Brown Butter Brownies – Red wine, brown butter, fudgy chocolate.
• Brown Butter Carrot Bundt Cake – Brown butter, warm spices, cream cheese frosting.
• Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze – Roasted sweet potatoes, browned butter, dark rum caramel, toasted pecans.
• Banana Pudding Cookies – Fresh banana, soft cookies, brown butter cream cheese frosting.

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Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies have golden tops, soft, chewy centers, and melted dark and milk chocolate. Browned butter adds a rich, nutty flavor, while the large portions of dough bake into thick cookies that stay soft as they cool.

Course Cookie, Dessert

Cuisine American

Keyword brown butter chocolate chip cookies, brown butter cookies, chewy chocolate chip cookies, chocolate chip cookies with bread flour, large chocolate chip cookies, milk powder cookies

Prep Time 20 minutes minutes

Cook Time 8 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 28 minutes minutes

Servings 10

Calories 580kcal

Author Cathy Pollak

Equipment

• Saucepan (medium). For browning the butter and dry milk powder while allowing enough room to stir and scrape the bottom.
• mixing bowls (heatproof). For cooling the browned butter and mixing the cookie dough.
• kitchen scale (digital). For weighing the browned butter after cooking and dividing the dough into equal portions.
• whisk For distributing the dry ingredients before adding the chocolate.
• rubber spatula For mixing the cookie dough without overworking the flour.
• 2 baking sheet For chilling the portioned dough and baking the cookies.
• parchment paper For lining the baking sheets and preventing sticking.
• 3-inch round cookie cutter Optional, for shaping the cookies immediately after baking.

Ingredients

• 1 cup (226 g) unsalted butter
• 2 tbsps (16 g) dry milk powder
• ⅔ cup (80 g) all-purpose flour
• 1¾ cups (210 g) bread flour
• 2 tsps (5 g) cornstarch
• 1 tsp (5 g) baking soda
• 3 oz (85 g) dark chocolate chips
• 4 oz (113 g) milk chocolate chips
• 3 oz (85 g) dark chocolate bar chopped
• ¾ cup (160 g) dark brown sugar
• ½ cup (99 g) granulated sugar
• 1 tsp (3 g) kosher salt
• 1 large egg
• 1 large egg yolk
• 2 tsps (10 g) vanilla extract
• 1 tsp (7 g) molasses
• additional dark chocolate chunks optional for topping
• Maldon flaky sea salt optional for topping

Instructions

• Melt the unsalted butter in a medium saucepan over medium heat, then add the dry milk powder and stir continuously, scraping the bottom and sides of the pan to prevent the milk solids from sticking or burning. Continue cooking until the butter is fragrant and the milk solids reach a deep almond-to-pecan color, removing the saucepan from the heat before they darken to a walnut color, which can result in a bitter flavor.
  1 cup (226 g) unsalted butter, 2 tbsps (16 g) dry milk powder
• Immediately transfer the browned butter, including all the toasted milk solids, to a heatproof glass mixing bowl to stop the browning process. The easiest way to check the weight is to weigh the empty bowl beforehand and record its weight, then subtract that amount from the weight of the bowl containing the browned butter. If the browned butter weighs less than 220 g, add enough water to reach 220 g, then allow it to cool to room temperature before continuing with the cookie dough.
• While the browned butter cools, whisk together the all-purpose flour, bread flour, cornstarch, and baking soda in a separate mixing bowl. Add the dark chocolate chips, milk chocolate chips, and chopped dark chocolate, stirring until the chocolate is evenly distributed through the flour mixture.
  ⅔ cup (80 g) all-purpose flour, 1¾ cups (210 g) bread flour, 2 tsps (5 g) cornstarch, 1 tsp (5 g) baking soda, 3 oz (85 g) dark chocolate chips, 4 oz (113 g) milk chocolate chips, 3 oz (85 g) dark chocolate bar
• Add the brown sugar, granulated sugar, and kosher salt to the cooled browned butter, stirring until thoroughly incorporated. Add the whole egg, egg yolk, vanilla extract, and molasses, then stir vigorously until the mixture becomes slightly thicker and more uniform in consistency.
  ¾ cup (160 g) dark brown sugar, ½ cup (99 g) granulated sugar, 1 tsp (3 g) kosher salt, 1 large egg, 1 large egg yolk, 2 tsps (10 g) vanilla extract, 1 tsp (7 g) molasses
• Fold the flour and chocolate mixture into the butter mixture using a spatula, mixing until no dry flour remains and the chocolate is distributed through the dough. Stop mixing once the ingredients are incorporated to avoid developing excess gluten, which can make the cookies tougher.
• Divide the cookie dough into 10 equal portions, weighing approximately 4 ounces (113 g) each (weigh your total dough first and divide by 10 for the most accurate measurement). Using your fingers, loosely press each portion into a tall, irregular mound rather than rolling it into a smooth ball or flattening it, allowing the dough to retain its uneven surface as it bakes.
• Arrange the portioned cookie dough on a baking sheet or in a covered container and refrigerate for at least 2 hours, or up to 48 hours for additional flavor development. Chilling the dough also allows the flour to absorb moisture and helps control spreading during baking.
• Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart to allow for spreading, then bake for approximately 8 minutes, until the tops have lost their shine, the bottoms are beginning to brown, and the raised areas of dough are lightly golden. The centers should still appear soft when the cookies are removed from the oven, so avoid extending the baking time until they look completely firm.
• Immediately after removing the baking sheet from the oven, use a round cookie cutter slightly larger than each cookie, a spatula, a ramekin to carefully shape any uneven sides into a more circular form. Press additional dark chocolate chunks into the warm tops if desired, then finish with a sprinkling of Maldon flaky sea salt.
  additional dark chocolate chunks, Maldon flaky sea salt
• Leave the cookies on the baking sheet until completely cooled, allowing the residual heat to continue setting the centers without drying them out in the oven. The cookies will firm as they cool while retaining the soft, chewy texture developed during baking.

Notes

• Regular nonfat dry milk powder works well for browning with the butter. Liquid milk can't be substituted because it changes the moisture content.
• After browning, the butter and toasted milk solids should weigh 220 g. If the mixture weighs less, add enough water to restore the weight before cooling.
• The cookie dough should be portioned before refrigeration. Chill for at least 2 hours or up to 48 hours.
• For smaller cookies, divide the dough into approximately 2-ounce (57 g) portions and bake at 400°F (204°C) for 6–7 minutes, using the same visual cues for doneness.
• The cookies will appear soft when removed from the oven and need to cool completely on the baking sheet before being moved.
• Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Refrigerated, portioned dough can be frozen for up to 3 months and thawed overnight in the refrigerator before baking.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
   

   
   
   

Nutrition

Serving: 113g | Calories: 580kcal | Carbohydrates: 71g | Protein: 8g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 83mg | Sodium: 340mg | Potassium: 260mg | Fiber: 3g | Sugar: 41g | Vitamin A: 650IU | Calcium: 80mg | Iron: 3mg

Have you made these Brown Butter Chocolate Chip Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Brown Butter Chocolate Chip Cookies appeared first on Noble Pig.

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Mint Chocolate Poke Cake

This Mint Chocolate Poke Cake has hot fudge poured into a chocolate cake, followed by mint chocolate fudge pudding and homemade mint whipped cream. Chopped Andes mints finish the top, and an overnight chill makes the cake even better.

Course Dessert

Cuisine American

Keyword Andes mint cake, chocolate mint poke cake, chocolate pudding poke cake, hot fudge poke cake, make ahead chocolate cake, mint chocolate dessert, mint chocolate poke cake

Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

Cooling and Chilling 5 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 12

Calories 610kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23×33 cm). For baking, filling, and serving the cake.
• wooden spoon With a rounded handle or large skewer, for making holes in the cake.
• microwave safe bowls (small) or saucepan. For warming the hot fudge sauce.
• offset spatula For spreading the fudge, pudding, and whipped cream.
• whisk For preparing the pudding.
• mixing bowls (large and medium). For preparing the instant pudding and whipped cream.
• hand mixer or stand mixer. For whipping the cream to stiff peaks.
• measuring cups and spoons For measuring the filling and topping ingredients.

Ingredients

Cake:

• 1 prepared 9×13-inch (23×33 cm) chocolate cake baked according to package directions and cooled for at least 1 hour

Chocolate Mint Filling:

• 1 jar (12 oz / 340 g) hot fudge sauce warmed until pourable, reserving 2 tablespoons (30 ml) for garnish, optional
• 1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix
• 2 cups (480 ml) cold whole milk
• ¼ tsp (1.25 ml) mint extract

Mint Whipped Cream and Topping:

• 1⅔ cups (400 ml) cold heavy whipping cream
• ¾ cup (90 g) confectioners' sugar
• ¼ tsp (1.25 ml) mint extract
• 2-3 drops green food coloring optional
• ½ cup (~85 g) chopped Andes mint chocolates
• reserved hot fudge sauce for drizzling, optional

Instructions

• Bake the chocolate cake in a 9×13-inch (23×33 cm) baking dish according to the package directions, using the additional ingredients called for on the box. Allow the cake to cool for at least 1 hour before adding the filling.
  1 prepared 9×13-inch (23×33 cm) chocolate cake
• Use the handle of a wooden spoon or a large skewer to poke holes evenly across the surface of the cooled cake, making sure the holes are wide enough for the hot fudge sauce to enter. Warm the hot fudge sauce until it is pourable but not hot, reserving about 2 tablespoons (30 ml) for garnishing, if desired. Pour the remaining fudge over the cake, directing it into the holes. Use an offset spatula or the back of a spoon to spread any fudge remaining on the surface and encourage it into the openings.
  1 jar (12 oz / 340 g) hot fudge sauce
• Refrigerate the fudge-filled cake, uncovered, for at least 2 hours, preferably 3 hours, until thoroughly chilled and the fudge has firmed up. Leaving the cake uncovered during this initial refrigeration prevents condensation from collecting beneath a cover and adding excess moisture to the cake. If refrigerating longer than 3 hours, cover the cake once it is cold.
• Whisk the instant chocolate fudge pudding mix, cold whole milk, and mint extract together until smooth and beginning to thicken. Immediately spread the pudding evenly over the chilled cake, allowing it to fill any remaining openings. Instant pudding thickens quickly, so spread it as soon as it's mixed. Cover and refrigerate for at least 2 additional hours, or preferably overnight, to allow the pudding to absorb into the cake and the filling to become thoroughly chilled.
  1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix, 2 cups (480 ml) cold whole milk, ¼ tsp (1.25 ml) mint extract
• Shortly before serving, beat the cold heavy whipping cream, confectioners' sugar, mint extract, and optional green food coloring in a chilled mixing bowl until stiff peaks form. The whipped cream should hold together when the beaters are lifted without becoming grainy.
  1⅔ cups (400 ml) cold heavy whipping cream, ¾ cup (90 g) confectioners' sugar, ¼ tsp (1.25 ml) mint extract, 2-3 drops green food coloring
• Spread the mint whipped cream evenly over the chilled cake. Sprinkle with chopped Andes mint chocolates and drizzle with the reserved hot fudge sauce, if desired. Slice into 12 large servings and serve cold. Refrigerate any leftovers.
  ½ cup (~85 g) chopped Andes mint chocolates, reserved hot fudge sauce

Notes

• The ingredients needed to prepare the boxed cake mix are not included in the ingredient list. Follow the package directions for the required eggs, oil, water, or other ingredients. A homemade chocolate cake or devil's food cake also works.
• Green food coloring is optional and does not affect the mint flavor.
• Mini chocolate chips can replace the Andes mints, although they won't add the extra mint flavor.
• Milk chocolate instant pudding can replace chocolate fudge pudding, but the filling will be lighter in color and may taste sweeter.
• Mint extract varies in strength. Taste the pudding and whipped cream before adding more.
• For the best whipped cream, chill the mixing bowl in the freezer for 15 minutes before whipping the cold heavy cream.
• The cake is better after an overnight chill. Add the whipped cream and garnishes shortly before serving.
• Store leftovers covered in the refrigerator for 3–4 days. The homemade whipped cream is best on the first day and may lose some stiffness during storage.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 260g | Calories: 610kcal | Carbohydrates: 82g | Protein: 7g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Cholesterol: 75mg | Sodium: 470mg | Potassium: 320mg | Fiber: 3g | Sugar: 62g | Vitamin A: 850IU | Calcium: 150mg | Iron: 3mg

Have you made this Mint Chocolate Poke Cake? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Mint Chocolate Poke Cake appeared first on Noble Pig.

Pumpkin Crisp with Oat and Pecan Topping

Pumpkin pie is fine and serves its purpose, but I’ve always preferred something with more texture. I like the filling, but I will trade pie crust for a ludicrous amount of oats and pecans. That’s how I make my pumpkin crisp, and being reasonable about topping doesn’t fit my personality. It never has.

I like when the first spoonful has some of everything, but after that, it’s a complete free-for-all. The soft pumpkin, the topping breaking apart and mixing into it, and the vanilla ice cream melting into whatever space it can find. I don’t care about getting a perfect serving out of the skillet because this isn’t one of those desserts that needs careful plating. Put it in a bowl, add more ice cream than necessary, and I’m good.

I’ve always thought of this as my noncommittal pumpkin dessert. It’s good enough for Thanksgiving, but easy enough to make on a regular weeknight when a can of pumpkin and a few pantry ingredients are reason enough.

The Decisions Behind This Recipe

• I use evaporated milk in the pumpkin filling because I want it creamy without making it as rich as a pumpkin pie made with heavy cream. It has a concentrated milk flavor I like with pumpkin and spices.
• There’s more brown sugar than granulated sugar in the filling because I like molasses flavor with pumpkin and spices. I still use some granulated sugar because I don’t want the filling tasting completely like brown sugar.
• Since this is a pumpkin custard under a crisp topping, the two eggs are important. They help the pumpkin filling bake up soft and spoonable instead of sitting on the bottom of the oats like warm pumpkin purée. It’s the pumpkin pie feeling without having to make a crust.
• The oat and pecan topping is not an afterthought. I use lots because it really does taste best with a decent amount of oat and pecan clusters. A lighter amount would have me uninterested.
• The cold butter is what makes the uneven clusters. Working cold butter into the oats, flour, and sugar creates the crumbly topping. It doesn’t need to look perfect before it goes in the oven.
• A 10-inch cast-iron skillet has enough room for the pumpkin filling and the topping without crowding either one. The oats and pecans have enough surface area to brown, and the skillet stays warm. I usually leave it on the counter and let everyone serve themselves.

Ingredients

• Pumpkin purée – Use plain canned pumpkin purée, not pumpkin pie filling. The filling gets its sweetness and spices from everything else we’re adding.
• Brown sugar and granulated sugar – Both go into the pumpkin filling, and you’ll use brown sugar again in the oat topping. Dark or light brown sugar is fine, but dark has a stronger molasses flavor. If you’re out, make a batch of my homemade brown sugar.
• Eggs, evaporated milk, and vanilla extract – These make the pumpkin filling creamy and pie-like. Use unsweetened evaporated milk, not sweetened condensed milk.
• Pumpkin pie spice, ground cinnamon, and salt – Pumpkin pie spice and extra cinnamon season the filling, while cinnamon and salt also go into the topping.
• Old-fashioned rolled oats and all-purpose flour – Use old-fashioned rolled oats, not quick oats or steel-cut oats. The oats and flour make up most of the dry ingredients in the crisp topping.
• Cold unsalted butter – Cube it while it’s still cold, then work it into the oat mixture until you have coarse, uneven clusters.
• Chopped pecans – I like pecans in the topping because they add crunch. I’m normally a walnut person, but pecans taste better in this one.

How to Make Pumpkin Crisp

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the skillet and pumpkin filling)
  Preheat the oven to 350°F and grease a 10-inch cast-iron skillet. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until it’s smooth and you can’t see any streaks of egg. Pour the filling into the skillet. It’ll look loose at this point, which is normal. The eggs will help it set into a pumpkin custard as it bakes.
• Step Two (make the oat and pecan topping)
  In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until you have uneven, crumbly clusters. Stop while the clusters are still different sizes. They don’t need to look perfectly uniform. Stir in the chopped pecans.
• Step Three (cover the pumpkin filling)
  Scatter the oat and pecan mixture over the pumpkin filling until it’s covered. Don’t press it down. I want the oats and pecans sitting up on top where they can brown in the oven, not sinking into the pumpkin and losing their reason for being here.
• Step Four (bake the pumpkin crisp)
  Bake for 40–45 minutes, until the topping is golden and the pumpkin filling is mostly set. Give the skillet a nudge. The center should have a slight jiggle, but it shouldn’t look liquid. If the topping starts getting too dark before the pumpkin is ready, loosely lay a piece of foil over the skillet and let it finish.
• Step Five (let it rest and serve)
  Let the pumpkin crisp rest for 10–15 minutes before serving. I know you want to go directly into the skillet with a spoon, but give the pumpkin a few minutes to firm up. Serve it warm in bowls with vanilla ice cream, whipped cream, caramel, or all three, which is what I choose.

Recipe Tips

• The pumpkin filling is finished when the center has a slight jiggle, not when the skillet has gone completely still. You don’t want it looking liquid, obviously, but this is a custard under the topping. It firms up more while it rests.
• The topping and filling don’t always finish at the exact same moment. If the oats and pecans are getting darker than you’d like while the center still needs time, loosely cover the skillet with foil. Don’t press the foil into the topping and ruin it.
• Give the pumpkin crisp 10–15 minutes to rest before serving. It’ll still be warm, but you want pumpkin custard and topping in your bowl instead of a small landslide.

Storage and Reheating

• Cover leftover pumpkin crisp and refrigerate it for up to 4 days. The oat topping will soften some in the refrigerator, but that’s normal.
• For an individual serving, the microwave is the fastest way to warm it up. If you’re reheating more than a bowlful, put it in a 325°F oven until warmed through. Loosely cover the skillet or baking dish with foil if the topping is already as brown as you want it.
• I don’t recommend freezing this one. The pumpkin custard can release moisture after thawing, and the topping isn’t going to come back with the same texture. Make it, eat it warm, then enjoy the leftovers for a few days.

FAQs

• Can I make pumpkin crisp without a cast-iron skillet?
  Yes. Use a similarly sized oven-safe baking dish. A different material or shape can affect the baking time, so start checking the center around the 40-minute mark rather than assuming it’ll bake the same way.
• Can I make pumpkin crisp ahead of time?
  Yes. You can bake it earlier in the day, let it cool briefly, refrigerate it within two hours, then reheat before serving. I wouldn’t assemble it far ahead and let it sit unbaked because the topping can start absorbing moisture from the filling.
• Can I leave out the pecans?
  Yes. The oat topping will still bake up nicely without them. Leave them out if nuts aren’t your thing.
• Is pumpkin crisp the same as pumpkin dump cake?
  No. My pumpkin dump cake uses dry cake mix and butter for the topping. This pumpkin crisp has a homemade oat and pecan topping instead. Similar fall energy, completely different dessert.
• Can I use fresh pumpkin instead of canned pumpkin purée?
  You can, as long as it’s cooked, puréed smooth, and not overly watery. Canned pumpkin is just more consistent. If homemade purée has a lot of extra moisture, the filling will end up softer than you might want.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between being covered and being chosen.
• I don’t need something to stay perfectly still before I know it’s done.
• I’ve learned not to press down on what deserves room to become itself.
• A little sweetness doesn’t make up for what isn’t there.
• I can let something soften without letting it fall apart.
• A crumbly surface is not the same as real texture.
• I’m aware when something has gone cold, even under a beautiful topping.
• I’ve never needed a perfect slice to know what I’m being served.
• I don’t call something comforting just because it’s familiar.

Other Uses for a Can of Pumpkin

• Pumpkin Tiramisu – Pumpkin mascarpone, espresso-soaked ladyfingers, cocoa.
• Pumpkin Brown Sugar Crunch Ice Cream – Buttermilk pumpkin custard, dark brown sugar, warm spices.
• Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
• No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
• Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.

This post may contain affiliate links. Please read my disclosure policy.

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Pumpkin Crisp

This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, cast iron pumpkin crisp, easy pumpkin dessert for fall, fall dessert, pumpkin crisp, pumpkin crisp recipe, pumpkin pecan crisp, pumpkin pie crisp

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Resting 15 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 10

Calories 450kcal

Author Cathy Pollak

Equipment

• cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
• mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
• whisk For mixing the pumpkin filling until smooth.
• pastry cutter or fork. For incorporating cold butter into the topping.
• measuring cups and spoons For measuring the ingredients.

Ingredients

• cooking spray

Pumpkin Filling:

• 1 (15-oz / 425 g) can pumpkin purée
• ½ cup (107 g) packed dark brown sugar or light brown sugar
• ¼ cup (50 g) granulated sugar
• 2 large eggs
• 1 cup (240 ml) evaporated milk
• 1 tsp (5 ml) vanilla extract
• 1½ tsps (3 g) pumpkin pie spice
• ½ tsp (1.3 g) ground cinnamon
• ¼ tsp (1.5 g) table salt

Oat and Pecan Crisp Topping:

• 1 cup (90 g) old-fashioned rolled oats
• ¾ cup (90 g) all-purpose flour
• ¾ cup (160 g) packed dark brown sugar or light brown sugar
• 1 tsp (2.6 g) ground cinnamon
• pinch of salt
• ½ cup (113 g) cold unsalted butter cubed
• ½ cup (55 g) chopped pecans

Optional For Serving:

• vanilla ice cream
• whipped cream
• caramel sauce
• additional chopped pecans
• ground cinnamon

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.
  cooking spray
• In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.
  1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
• Pour the pumpkin mixture into the prepared skillet and spread evenly.
• In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.
  1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
• Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.
  ½ cup (55 g) chopped pecans
• Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
• Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.
  vanilla ice cream, whipped cream

Notes

• Use 100% pure pumpkin purée, not pumpkin pie filling.
• Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
• The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
• If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
• A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
• Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.
   
   

Nutrition

Serving: 170g | Calories: 450kcal | Carbohydrates: 61g | Protein: 7g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 78mg | Sodium: 160mg | Potassium: 350mg | Fiber: 4g | Sugar: 42g | Vitamin A: 17000IU | Vitamin C: 4mg | Calcium: 135mg | Iron: 3mg

Have you made this Pumpkin Crisp? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Pumpkin Crisp appeared first on Noble Pig.

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Italian Fig Cookies (Cuccidati)

These Italian Fig Cookies (Cuccidati) have a tender, buttery orange-scented pastry wrapped around a moist filling of dried figs, dates, golden raisins, walnuts, and sweet Marsala. Each cookie is dipped in vanilla glaze and finished with rainbow nonpareils. They are a traditional Sicilian Christmas cookie that's worth preparing over two days.

Course Dessert

Cuisine Italian, Sicilian

Keyword Italian Christmas cookies with figs, Italian cookies with figs, Italian fig Christmas cookies, Italian fig cookies, Italian fig cookies cuccidati, Italian fig filled cookies, Sicilian fig cookies

Prep Time 1 hour hour 15 minutes minutes

Cook Time 15 minutes minutes

Chilling, Cooling and Glazing: 1 hour hour 45 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 40 to 50 cookies

Calories 151kcal

Author Cathy Pollak

Equipment

• food processor For preparing the cold-butter pastry dough and processing the dried fruit and walnut filling.
• measuring cups and spoons For measuring the pastry, filling, and glaze ingredients.
• microplane grater or fine grater. For finely grating the orange zest.
• rolling pin For rolling the chilled pastry to approximately ⅛ inch (3 mm).
• 2 baking sheet For baking the cookies in batches.
• parchment paper Prevents sticking and makes cleanup easier.
• Knife or bench scraper. For cutting the filled pastry logs into individual cookies.
• whisk and small bowl. For preparing the vanilla glaze.
• cooling rack For cooling the cookies and allowing the glaze to set.

Ingredients

Dough:

• 2½ cups (313 g) all-purpose flour
• ⅓ cup (67 g) granulated sugar
• 1 tsp (4 g) baking powder
• ½ tsp (3 g) table salt
• ½ cup (113 g) unsalted butter cold and cut into cubes
• 2 large eggs
• ¼ cup (60 ml) whole milk
• 1 tsp (5 ml) vanilla extract
• 1 tsp finely grated orange zest

Fig Filling:

• 2 cups (283 g) dried figs hard stems removed
• ½ cup (~80 g) pitted dates
• ½ cup (~75 g) golden raisins
• 1 cup (~117 g) walnuts
• ¼ cup (80 g) orange marmalade
• 2 tbsps (42 g) honey
• 2 tbsps (30 ml) sweet Marsala wine (Marsala Dolce)
• finely grated orange zest of 1 medium orange
• 1 tsp (2.5 g) ground cinnamon
• ¼ tsp (0.25 g) ground nutmeg
• ⅛ tsp (0.25 g) table salt

Glaze:

• 1 cup (120 g) confectioners' sugar
• 1 tbsp (15 ml) whole milk plus more as needed
• ½ tsp (2.5 ml) vanilla extract
• rainbow nonpareils for decorating

Instructions

• Combine the flour, granulated sugar, baking powder, and salt in a food processor. Pulse briefly to distribute the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
  2½ cups (313 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) table salt, ½ cup (113 g) unsalted butter
• Add the eggs, milk, vanilla extract, and orange zest. Pulse until the dough begins to come together, being careful not to overprocess. Transfer to a lightly floured surface and form into a ball. Divide into four equal portions, flatten each into a disk, and wrap individually. Refrigerate for at least 1 hour, or overnight, until firm enough to roll.
  2 large eggs, ¼ cup (60 ml) whole milk, 1 tsp (5 ml) vanilla extract, 1 tsp finely grated orange zest
• Remove and discard any hard stems from the dried figs. Place the figs, dates, golden raisins, and walnuts in a food processor and pulse until finely chopped.
  2 cups (283 g) dried figs, ½ cup (~80 g) pitted dates, ½ cup (~75 g) golden raisins, 1 cup (~117 g) walnuts
• Add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the ingredients form a thick, sticky filling that holds together when pressed. The mixture should be moist but firm enough to shape into a log. Cover and refrigerate until ready to use. The filling can be prepared up to one week in advance.
  ¼ cup (80 g) orange marmalade, 2 tbsps (42 g) honey, 2 tbsps (30 ml) sweet Marsala wine , finely grated orange zest, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.25 g) ground nutmeg, ⅛ tsp (0.25 g) table salt
• Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
• Working with one portion of chilled dough at a time, roll it on a lightly floured surface into a long rectangle approximately ⅛ inch (3 mm) thick. Keep the remaining dough refrigerated while shaping the cookies.
• Place one-quarter of the fig filling lengthwise down the center of the rectangle, forming an even strip. Shape the filling into a compact log, leaving enough dough on either side to enclose it completely.
• Fold one long side of the dough over the filling, then fold the opposite side over it, slightly overlapping the dough. Press along the seam to seal. If necessary, lightly moisten one edge with water to help the dough adhere.
• Turn the filled log seam-side down and lightly press along the top and sides to create an even shape. Cut crosswise into approximately 1-inch (2.5 cm) cookies and arrange on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie. Repeat with the remaining dough and fig filling.
• Bake for 12–15 minutes, or until the pastry is set and the bottoms and sides are beginning to turn lightly golden. The tops should remain pale. Avoid overbaking, which can dry out the pastry.
• Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
• Whisk together the confectioners' sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If needed, add additional milk ½ teaspoon (2.5 ml) at a time until the glaze is thick enough to coat the cookies but fluid enough for dipping.
  1 cup (120 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
• Dip the tops of the cooled Italian fig cookies into the vanilla glaze, allowing the excess to drip off. Immediately decorate with rainbow nonpareils while the glaze is still wet.
  rainbow nonpareils
• Return the glazed cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

• Prepare the dough and filling 24 hours ahead and refrigerate separately. Both are easier to handle when chilled. The filling can be made up to one week ahead.
• If dried figs are too firm, soak in hot water for 15 minutes. Drain and pat dry before processing.
• If the filling is crumbly, add Marsala 1 teaspoon at a time until it holds together.
• Substitute dark rum or brandy for the Marsala, or use orange juice for an alcohol-free option.
• If the dough becomes too soft while shaping, refrigerate until firm enough to handle.
• Add extra milk to the glaze ½ teaspoon at a time to maintain a thick, dippable consistency.
• Store cookies in an airtight container at room temperature for up to 5 days. The pastry will soften slightly over time.
• Fully glazed cookies can be frozen in an airtight container with parchment between the layers for up to 3 months. Thaw at room temperature.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 35g | Calories: 151kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Cholesterol: 16mg | Sodium: 62mg | Potassium: 134mg | Fiber: 2g | Sugar: 15g | Vitamin A: 101IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg

Have you made these Italian Fig Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Italian Fig Cookies (Cuccidati) appeared first on Noble Pig.

Fried Goat Cheese Balls with Panko and Homemade Cranberry Hot Honey

I can trace fried goat cheese balls back to a boat slip in Dana Point Harbor, which isn’t where I would’ve expected them to become part of my life. I like that food can taste different when you eat it somewhere you never expected to find it.

Having a boat on the island side of the harbor, close to the mouth where all the boats were coming and going, meant there was always something to watch. On afternoons when nothing else was going on, I would take my only son at the time down to the marina, and we’d sit on the back of our boat watching fishing charters come in, birds landing wherever they pleased, and the steady traffic of boats heading out to the ocean. My kid loved being there, and he also loved pizza.

Even though the boat had a full kitchen, there was a pizza place we ordered from because they had somehow acquired all the keys and gate codes to every dock in the harbor. I have no idea how that arrangement came to be, but they knew how to find you by slip number and would deliver pizza right to the boat. There was something luxurious about sitting in the California sunshine while somebody arrived at your boat carrying a pepperoni pizza and, eventually, fried goat cheese balls.

My little guy was an adventurous eater, and we’ve always matched each other’s energy in that respect, although these days he’s surpassed me in what he’s willing to try. I realize fried goat cheese balls aren’t some outrageous culinary offering, but they were an interesting choice for a kid who wasn’t even two. We’d eat the pizza first, wait for the cheese balls to cool enough that neither of us burned our mouths, and then tear into them. They became part of our usual order because once you’ve had fried goat cheese balls delivered to your boat, it’s difficult to return to a lesser existence.

There was also always a pelican and some other long-legged bird that would land on the back of the boat and swallow or crack open whatever they’d pulled out of the water. My son thought it was the greatest thing he’d ever seen, and I suppose when you’re not even two years old, watching a pelican eat its lunch while you’re eating yours is pretty extraordinary.

It’s strange for me to think that was more than twenty-five years ago. I feel the ache in that now, remembering being a young mother getting through her days. I remember the goat cheese balls being burn-your-mouth hot, little hands wanting to grab one before it was ready, waiting for the delivery, and sitting there for hours while the harbor kept being itself. It was a time when nothing had to be bigger than that. We were together, he was happy, and we had the luxury of time to do whatever we wanted.

I didn’t start making fried goat cheese balls at home after those afternoons, and the ones we ordered didn’t come with cranberry hot honey. I’m pretty sure we dipped them in marinara. These days, I make them with a crunchy panko coating and a cranberry hot honey that’s tart, sweet, and spicy. They’re good for holiday gatherings, game day, or an afternoon when fried cheese sounds like the right idea.

The Decisions Behind This Recipe

• Cranberries have a short season, and I like making the most of them while they’re available. If you fall in love with this cranberry hot honey, buy a few extra bags and put them in the freezer so you can make it throughout the year. When cranberries aren’t available and your freezer supply is gone, don’t let that stop you from making fried goat cheese balls. Marinara, barbecue sauce, regular hot honey, or whatever you like dipping fried cheese into is perfectly acceptable.
• I cook the cranberries with orange juice because it’s a classic combination I also use in my orange glazed dried cranberry loaf. Once the cranberries burst, I strain them before adding the liquid to the honey. I want their flavor and ruby color, but I don’t want skins and pulp hanging off every goat cheese ball. Straining gives me a smooth honey that drizzles over the crispy coating without leaving cranberry debris all over the platter.
• The breading has three parts, and none of them are optional. The seasoned flour helps the egg adhere, the egg gives the panko something to stick to, and the panko becomes the crunchy shell when the balls are fried. Goat cheese is soft and creamy, which is why it needs a suit of armor.
• I cut one goat cheese log into twenty portions so they’re small enough to eat in one or two bites, not fried cheese cannonballs. Keeping them close to the same size also means they’ll fry at about the same rate, so you aren’t fishing out golden ones while the others are still pale.
• Freezing the breaded goat cheese balls before frying is necessary because once they’re in the hot oil, there’s no time to change it. Firming them up first gives the panko time to turn golden and crisp before the cheese gets too soft and escapes through the coating. It’s a step I wouldn’t skip.
• I finish the cranberry hot honey with butter and fresh thyme. The butter gives the sauce a smoother consistency, while the thyme adds an herbal flavor that goes well with cranberry and orange. It’s festive without wearing a tiny pilgrim hat.

Ingredients

• Plain goat cheese log – Use a plain goat cheese log without herbs or fruit mixed in. It’s easier to portion and roll than crumbled goat cheese, which can be difficult to press into smooth balls.
• All-purpose flour, salt, and black pepper – These make up the first coating before the egg and panko. Seasoning the flour means the breading has flavor of its own, rather than relying entirely on the goat cheese and cranberry hot honey.
• Egg – One large egg is enough to coat all twenty goat cheese balls before they go into the panko breadcrumbs.
• Panko breadcrumbs – These Japanese-style breadcrumbs are coarser than traditional fine breadcrumbs and fry into a crunchy coating. I like them for goat cheese because the coating needs to brown quickly without keeping the cheese in the hot oil too long.
• Vegetable or canola oil – Both are neutral oils good for frying at 350°F. You’ll need enough oil for the goat cheese balls to move and turn as they brown, instead of resting against the bottom of the pot.
• Fresh or frozen cranberries and fresh orange juice – Either fresh or frozen cranberries are fine, and you don’t need to thaw frozen ones before cooking. Use freshly squeezed orange juice for the cranberry mixture instead of bottled juice.
• Honey, hot sauce, and unsalted butter – Honey is the sweet base of the sauce. I like using a vinegar-forward hot sauce like Frank’s RedHot for heat. The butter smooths out the finished cranberry hot honey without adding extra salt.
• Fresh thyme and salt – The thyme infuses the hot honey while it simmers, then comes out before serving. Add more thyme as a garnish if you want the platter to look put together.

How to Make Fried Goat Cheese Balls with Cranberry Hot Honey

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (portion the goat cheese)
  Cut the goat cheese log into 20 equal portions, about ½ ounce each, and roll them into balls. Goat cheese softens as you handle it, so if it starts sticking to your hands, put the portions in the freezer for 15–20 minutes. You want it firm enough to roll without wearing half the recipe.
• Step Two (bread and freeze the goat cheese balls)
  Set out three shallow bowls. Mix the flour, salt, and black pepper in the first, add the beaten egg to the second, and pour the panko into the third. Roll each goat cheese ball in the seasoned flour, shake off the excess, dip it in the egg, and finish with the panko. Press the breadcrumbs onto the cheese so there are no bare spots, because any exposed goat cheese will see hot oil as an opportunity to leave the building. Arrange the breaded balls on a parchment-lined baking sheet or plate and freeze for 20–30 minutes, until firm.
• Step Three (cook and strain the cranberries)
  While the goat cheese balls are in the freezer, add the cranberries and orange juice to a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press them with the back of a spoon to release more juice, then pour the mixture through a fine-mesh sieve. Press firmly to extract the cranberry liquid and discard the skins and pulp.
• Step Four (make the cranberry hot honey)
  Return the strained cranberry liquid to the saucepan and add the honey, hot sauce, butter, thyme sprigs, and salt. Simmer over medium-low heat for about 5 minutes, stirring occasionally, until the honey lightly coats the back of a spoon but still pours easily. Remove the thyme sprigs and take the saucepan off the heat. The honey will thicken more as it cools, so don’t reduce it until it’s difficult to drizzle.
• Step Five (fry the goat cheese balls)
  Pour 1–2 inches of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F. Fry the goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko is golden brown and crisp. Keep an eye on the thermometer because adding the cold cheese balls lowers the oil temperature. Let it return to 350°F between batches so the coating fries instead of sitting around in lukewarm oil getting greasy.
• Step Six (drizzle and serve)
  Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly, then arrange them on a serving platter. Drizzle with cranberry hot honey, scatter fresh thyme over the top, and serve while the panko is crunchy and the goat cheese inside is warm and creamy. This isn’t an appetizer I make and let sit around.

Recipe Tips

• You can make the cranberry hot honey a day or two ahead and refrigerate it in a covered container. Warm it over low heat until it pours easily again. If it’s still too thick, stir in a small splash of water.
• You can bread the goat cheese balls up to a day ahead and keep them covered in the refrigerator, then transfer them to the freezer for 20–30 minutes before frying. I like getting this part finished before anyone arrives because I don’t want to spend my time breading cheese while everyone else is having a drink. And if you’ve never had a fried goat cheese ball with an extra dirty martini, you’re missing out.
• If you’re frying several batches, transfer the finished goat cheese balls to a wire rack set over a baking sheet while you finish the rest. The rack lets excess oil drain without the panko sitting on a paper towel and becoming damp. I wouldn’t leave them there for long, though, because the goat cheese will continue to soften.
• I drizzle some cranberry hot honey over the platter and serve the rest in a small bowl so people can add more. It also keeps the panko from sitting under the honey for too long before anyone gets to eat it.

Storage and Reheating

• Refrigerate leftover fried goat cheese balls in an airtight container for up to 3 days, with any remaining cranberry hot honey stored separately. The panko won’t stay crunchy in the refrigerator, but I don’t expect fried cheese to be at its finest after spending the night in a plastic container.
• Reheat the goat cheese balls on a parchment-lined baking sheet in a 375°F oven, checking after about 6 minutes. The panko needs enough time to become crisp again, but leave them in too long and the goat cheese will find its way out.

FAQs

• Can I use goat cheese crumbles instead of a goat cheese log?
  I’d use a plain goat cheese log. Crumbled goat cheese is harder to press together, and no one wants to spend an afternoon trying to make twenty portions of cheese into balls. The log makes this recipe less annoying.
• Can I bake or air fry goat cheese balls instead of frying them?
  I haven’t tested either method, so I’m not going to invent cooking times and temperatures. Both will brown the panko differently than frying in oil, and I can’t promise you’ll get the same crunchy coating. If I test either method in the future, I’ll add the instructions.

From My Kitchen Notes

Small observations from the margins.

• I know what needs time in the cold before it can withstand the pressure.
• I can tell the difference between being covered and being held.
• I’ve learned that removing something can change more than adding to it.
• I know what to keep and what to leave behind.
• I’ve found that clarity doesn’t always arrive while things are still hard.
• I stopped mistaking a crispy exterior for a protected center.
• I know when it’s time to stop waiting for something to become what it’s not.

Dinner Can Wait

• Air Fryer Zucchini Fries – Seasoned breadcrumbs, lemon garlic aioli.
• Hot Honey Peach Chicken and Waffle Bites – Chicken, waffles, pickles, peach hot honey.
• Crispy Rice Crab Rangoon Bites – Fried sushi rice, crab, cream cheese.
• Air Fryer Pork Belly Bites with Sweet Chili Lime Dip – Crispy pork belly, sweet chili lime dip.
• Oven Fried Dill Pickle Chips – Dill pickles, crunchy oven-baked coating.

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Fried Goat Cheese Balls with Cranberry Hot Honey

Fried Goat Cheese Balls with Cranberry Hot Honey feature a golden panko coating surrounding warm, creamy goat cheese. They're served with homemade cranberry hot honey made from cranberries, fresh orange juice, honey, hot sauce, butter, and thyme for a sweet, tart, and spicy appetizer.

Course Appetizer

Cuisine American

Keyword cranberry hot honey, fried goat cheese appetizer, fried goat cheese balls, goat cheese balls, goat cheese balls appetizer, holiday appetizers, how to make goat cheese balls, panko goat cheese balls

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Chilling 30 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 20 goat cheese balls

Calories 415kcal

Author Cathy Pollak

Equipment

• Knife For dividing the goat cheese log into 20 portions.
• breading pans or three shallow bowls. For setting up the flour, egg, and panko breading station.
• baking sheet lined with parchment. For freezing the breaded goat cheese balls before frying.
• Saucepan (large). For cooking the cranberries and preparing the hot honey.
• fine-mesh sieve For extracting the cranberry liquid while removing the skins and pulp.
• Dutch Oven or heavy-bottomed pot. For maintaining a consistent frying temperature.
• thermometer for frying For monitoring the oil at 350°F (175°C).
• slotted spoon or spider strainer. For turning and removing the goat cheese balls from the oil.

Ingredients

Goat Cheese Balls:

• 10 oz (285 g) plain goat cheese log
• ½ cup (63 g) all-purpose flour
• ¼ tsp (1.5 g) table salt
• ¼ tsp (0.5 g) freshly ground black pepper
• 1 large egg beaten
• 1½ cups (90 g) panko breadcrumbs
• vegetable oil canola oil, or any neutral oil for frying (approximately 1–2 inches / 2.5–5 cm deep)

Cranberry Hot Honey:

• ⅓ cup (35 g) fresh or frozen cranberries
• 2 tbsps (30 ml) fresh orange juice
• ½ cup (170 g) honey
• 2 tbsps (30 ml) Frank's Redhot Original Sauce or other hot sauce
• 1 tbsp (14 g) unsalted butter
• 3-4 sprigs fresh thyme plus more for optional garnish
• ⅛ tsp (0.75) table salt

Instructions

• Cut the goat cheese log into 20 equal portions, approximately ½ ounce (14 g) each, and roll into balls. If the goat cheese becomes too soft or sticky to shape, freeze for 15–20 minutes before breading.
  10 oz (285 g) plain goat cheese log
• Combine the flour, salt, and black pepper in a shallow bowl. Place the beaten egg in a second shallow bowl and the panko breadcrumbs in a third.
  ½ cup (63 g) all-purpose flour, ¼ tsp (1.5 g) table salt, ¼ tsp (0.5 g) freshly ground black pepper, 1 large egg
• Working with one goat cheese ball at a time, coat evenly in the seasoned flour, shaking off the excess. Dip into the beaten egg, allowing the excess to drip off, then roll in the panko breadcrumbs. Press lightly to make sure the entire surface is covered, with no exposed cheese that could escape during frying.
  1½ cups (90 g) panko breadcrumbs
• Arrange the breaded goat cheese balls in a single layer on a parchment-lined baking sheet or plate. Freeze for 20–30 minutes, until firm. Chilling the coated cheese helps it maintain its shape and reduces the chance of the filling leaking into the hot oil.
• While the goat cheese balls are freezing, combine the cranberries and orange juice in a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press the cranberries with the back of a spoon to release their juices.
  ⅓ cup (35 g) fresh or frozen cranberries, 2 tbsps (30 ml) fresh orange juice
• Strain the cooked cranberry mixture through a fine-mesh sieve, pressing firmly with the back of a spoon to extract the cranberry liquid and color while removing the skins and pulp. Discard the solids.
• Return the strained cranberry liquid to the saucepan. Add the honey, hot sauce, butter, thyme sprigs, and salt. Bring to a simmer over medium-low heat and cook for approximately 5 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon but remains fluid enough to drizzle. Remove from the heat and discard the thyme sprigs. The cranberry hot honey will thicken further as it cools.
  ½ cup (170 g) honey, 2 tbsps (30 ml) Frank's Redhot Original Sauce, 1 tbsp (14 g) unsalted butter, 3-4 sprigs fresh thyme, ⅛ tsp (0.75) table salt
• Pour 1–2 inches (2.5–5 cm) of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F (175°C). Fry the chilled goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko coating is evenly golden brown and crisp. Monitor the oil temperature and allow it to return to 350°F (175°C) between batches to prevent greasy breading and excessive softening of the goat cheese.
  vegetable oil
• Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly. Arrange on a serving platter, drizzle with the cranberry hot honey, and garnish with fresh thyme. Serve immediately while the panko coating is crisp and the goat cheese center is warm and creamy.

Notes

• Keep the frying oil at 350°F (175°C), allowing it to return to temperature between batches so the panko browns without becoming greasy.
• The cranberry hot honey thickens as it cools, so avoid reducing it too much while simmering.
• Bread the goat cheese balls up to 24 hours ahead and refrigerate, covered. Freeze for 30 minutes before frying.
• For the air fryer method, lightly spray the frozen breaded goat cheese balls with oil and cook at 375°F (190°C) for 6–8 minutes, leaving space between them. Air fryer results may vary and will not be as crispy as deep fried.
• Serve immediately after frying for the crispiest coating and warm, creamy centers.
• Nutrition is calculated using an estimated 10% oil absorption by weight of the breaded goat cheese balls, not the full amount of frying oil. Values include the cranberry hot honey but exclude optional garnish.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 110g | Calories: 415kcal | Carbohydrates: 43g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 67mg | Sodium: 564mg | Potassium: 138mg | Fiber: 1g | Sugar: 23g | Vitamin A: 630IU | Vitamin C: 3mg | Calcium: 96mg | Iron: 1mg

Have you made these Fried Goat Cheese Balls with Cranberry Hot Honey? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fried Goat Cheese Balls with Cranberry Hot Honey appeared first on Noble Pig.

Mississippi Pork Roast with Pork Loin and Onion Soup Mix

Mississippi pot roast is usually made with beef, but I also like making mine with pork. I’ll use a boneless pork loin instead of pork shoulder, and dry onion soup mix instead of the usual au jus packet. The ranch seasoning, butter, and pepperoncini are still part of my recipe because without them, it wouldn’t taste like Mississippi roast.

I always sear the pork before it goes into the slow cooker because that’s the only chance it gets to brown before hanging out under a lid. Once it’s cooked enough, the pork is easy to shred and stir back into the seasoned juices. Lean pork needs the extra moisture, and there’s lots of flavor in there too.

I serve this pork roast over a mountain of my Instant Pot mashed potatoes with some of the softened pepperoncini peppers. If there are leftovers, they’re great for sandwiches, tacos, or another dinner later in the week.

The Decisions Behind This Recipe

• I use boneless pork loin for this Mississippi pork roast because it’s leaner than pork shoulder. That means I’m not dealing with a layer of rendered fat floating on top of the cooking juices. It does need the cooking juices because it doesn’t have all the fat of pork shoulder, but once it’s tender enough to shred, I stir it right back into them. That’s how I keep it from feeling dry.
• A lot of Mississippi pot roast recipes use an au jus packet, but I like dry onion soup mix with the ranch seasoning. The onion flavor is good with the pork and the juices at the bottom of the slow cooker. Those juices are in no way an afterthought. They’re the reason I serve this pork roast over a mountain of mashed potatoes.
• I always sear the pork before it goes into the slow cooker. Yeah, it adds another skillet to wash, but the slow cooker is never going to give you that browned exterior on its own. A few minutes in a hot skillet adds color to the pork and flavor before it goes incognito for the rest of the day.
• The pepperoncini peppers are a standard part of Mississippi roast, but I use the brine too. The peppers soften while the pork cooks, and the vinegar in the juice keeps the butter and seasonings from tasting too rich. They add more acidity than heat, so this is in no way a spicy pork roast unless your personal definition of spicy is seeing a pepper.
• There’s already enough salt in the ranch seasoning and onion soup mix, which is why I use unsalted butter. The butter melts into the cooking juices, and adding more salt isn’t necessary.
• I cook this pork roast on LOW because the meat is easier to shred that way. Pork loin is lean, so I start checking it at six hours instead of assuming it’s ready. When I can pull the pork apart easily with two forks, I know it’s ready.

Ingredients

• Boneless pork loin roast – Use pork loin, not pork tenderloin. Pork loin is a larger cut than pork tenderloin, and it can spend several hours in the slow cooker until it’s tender enough to shred. I like it because it’s leaner than pork shoulder, but it does need the cooking juices when it’s time to serve.
• Ranch seasoning mix and dry onion soup mix – Use the dry packets, not ranch dressing or prepared onion soup. The ranch is the familiar Mississippi roast flavor, while the onion soup mix replaces the usual au jus packet and seasons the cooking liquid you spoon over mashed potatoes.
• Unsalted butter – There’s already enough salt in both seasoning packets, so I use unsalted butter. It melts into the pork juice as it cooks without adding any more salt.
• Whole pepperoncini peppers and pepperoncini juice – Use the peppers and some of the brine from the jar. The peppers soften while the pork cooks, and the juice adds vinegar flavor to the butter and savory seasonings. I don’t think pepperoncini are spicy, so nobody needs to start a family meeting about whether they are or not.
• Olive oil – You only need a small amount for searing the pork before it goes into the slow cooker. It’s a small extra step, but the browned exterior is worth it.

How to Make Slow Cooker Mississippi Pork Roast

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (sear the pork)
  Pat the pork loin dry with paper towels, then heat the olive oil in a large skillet over medium-high heat. Brown the pork on all sides, turning it as each side gets good color. Don’t rush through this part. The slow cooker will make the pork tender, but it’s not going to give you this browned exterior later.
• Step Two (move the pork to the slow cooker)
  Transfer the browned pork to a 6-quart slow cooker and pour the pepperoncini juice around it. Don’t add water or broth. The pork releases liquid as it cooks, and between that, the pepperoncini juice, and the melted butter, there’s enough liquid in the slow cooker.
• Step Three (add the seasonings and peppers)
  Sprinkle the ranch seasoning and dry onion soup mix over the pork. Arrange the butter slices and whole pepperoncini peppers over the top. Then leave it alone. The butter will melt, the seasonings will mix into the liquid as the pork cooks, and there’s nothing you need to stir around right now.
• Step Four (cook the pork on low)
  Cover and cook on LOW for 6 to 8 hours. Start checking the pork closer to the six-hour mark. The pork is ready when you can pull it apart easily with two forks. Pork loin doesn’t have the fat of pork shoulder, so don’t let a certain amount of time make you cook it longer than it needs to be.
• Step Five (shred and serve)
  Once the pork is tender, shred it with two forks, then return it to the slow cooker and stir it into the seasoned juices. Give it a few minutes to sit in there before serving so the shredded pork can take some of the liquid back in. Serve the shredded pork over mashed potatoes with the softened pepperoncini peppers and some of the cooking liquid poured over the top.

Recipe Tips

• If the pork is still resisting the forks when you check it, put the lid back on and give it another 30 minutes before trying again. Pork loin can look finished before it’s tender enough to shred. It needs more time, not a hostile pulling apart ritual.
• Don’t throw away the cooking juices after you shred the pork. I keep some of them mixed into the meat, even for leftovers, because pork loin is lean and it makes all the difference when you reheat it.
• If the cooking liquid tastes saltier than you want, don’t reduce it on the stove. Reducing it only concentrates the salt from the ranch and onion soup mix. Add a small splash of unsalted broth or water, stir, and taste again.
• A 6-quart slow cooker is the size I use. The pork should fit comfortably inside with room for the seasonings and peppers, not be wedged into a slow cooker that’s too small.

Storage, Freezing and Reheating

• Store leftover Mississippi pork roast in an airtight container in the refrigerator for up to 4 days. Include some of the cooking liquid with the shredded pork so it doesn’t dry out around the edges.
• For longer storage, freeze the cooled pork in freezer-safe containers or bags with some of the cooking liquid for up to 3 months. I like portioning it before freezing so I can thaw only what I need.
• Thaw frozen pork overnight in the refrigerator. Reheat it in a covered skillet over medium-low heat with a little of the reserved liquid. Add a splash of broth or water if it needs more moisture, then heat it only until it’s hot all the way through. Pork loin doesn’t need an extended reheating program.
• You can also microwave individual portions, covered, in short intervals with a spoonful of cooking juices over the top.

FAQs

• Can I use pork shoulder instead of pork loin?
  Yes. Pork shoulder or pork butt will work, and it has more fat than pork loin. It may need more cooking time, and I’d skim off any excess fat from the liquid before serving.
• Can I make Mississippi pork roast without pepperoncini peppers?
  You can leave out the whole peppers if you don’t want to serve them, but I would still use the pepperoncini juice if possible. It adds the tang that keeps the butter and seasoning mixes from becoming too rich.
• Can I cook Mississippi pork roast on HIGH?
  You can, but I don’t recommend it for pork loin. I get better results cooking it on LOW and checking for tenderness closer to the six-hour mark.
• Do I need to add water or broth to the slow cooker?
  No. The pepperoncini juice, melted butter, and pork’s own juices make enough liquid for this recipe. Adding broth at the beginning would dilute the seasonings when there’s already enough liquid to cook the pork.
• What can I make with leftover Mississippi pork roast?
  The leftovers are good in sandwiches, tacos, burritos, quesadillas, or another bowl of mashed potatoes because I am never done with that. If you’re using it as a filling, drain off some of the liquid first so you don’t end up with a wet sandwich.
• What other side dishes go with Mississippi pork roast?
  Mashed potatoes are my favorite, but I also like serving Mississippi pork roast with my pineapple casserole, pimento macaroni and cheese, or carrot souffle.

From My Kitchen Notes

Small observations from the margins.

• I know when something needs more time, not more pulling.
• I’ve learned not to throw away what keeps something from drying out.
• I never need to add more to know there’s enough.
• Some things are better once they’ve been returned to where they belong.
• I’m very good at knowing when something is ready to come apart.
• I don’t confuse resistance with strength.

Keep the Slow Cooker Busy with Pork

• Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.
• Slow Cooker Ham and Bean Soup – Ham, beans, savory broth.
• Slow Cooker Cranberry-Pineapple Pork – Pork, cranberries, pineapple.
• Slow Cooker Honey-Soy Pulled Pork – Pulled pork, honey, soy sauce.
• Slow Cooker Kalua Pork – Hawaiian-style pork, three ingredients, chive-lime rice.

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Slow Cooker Mississippi Pork Roast

This slow cooker Mississippi pork roast uses boneless pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. The pork is seared before slow cooking until tender enough to shred, then mixed with the seasoned cooking juices for serving over mashed potatoes, rice, or noodles.

Course Main Course

Cuisine American

Keyword crockpot pork roast recipe, Mississippi Pork Roast, Mississippi roast with pork, pork roast in crock pot, Slow Cooker Mississippi Pork Roast, slow cooker pork roast

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 people

Calories 383kcal

Author Cathy Pollak

Equipment

• large skillet For browning the pork before it goes into the slow cooker.
• slow cooker 6-quart (5.7 L). For cooking the pork roast on low until tender.
• meat shredders or two forks. To shred the pork after slow cooking.

Ingredients

• 3 lbs (1.36 kgs) boneless pork loin roast
• 1 tbsp (15 ml) olive oil or avocado oil
• ¼ cup (60 ml) pepperoncini pepper juice from the jar
• 1 packet (28 g) dry ranch dressing mix
• 1 packet (28 g) onion soup mix
• 6 tbsps (85 g) unsalted butter sliced
• 8 whole pepperoncini peppers

Instructions

• Pat the pork loin roast dry with paper towels. Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until browned, turning as needed.
  3 lbs (1.36 kgs) boneless pork loin roast, 1 tbsp (15 ml) olive oil
• Transfer the browned pork roast to a 6-quart (5.7 L) slow cooker. Pour the pepperoncini juice into the slow cooker around the meat.
  ¼ cup (60 ml) pepperoncini pepper juice
• Sprinkle the dry ranch seasoning mix and onion soup mix evenly over the pork. Arrange the sliced butter and whole pepperoncini peppers on top.
  1 packet (28 g) dry ranch dressing mix, 1 packet (28 g) onion soup mix, 6 tbsps (85 g) unsalted butter, 8 whole pepperoncini peppers
• Cover and cook on LOW for 6–8 hours, or until the pork is tender enough to pull apart easily with two forks. Begin checking for tenderness near the earlier end of the cooking range, since pork loin is lean and can dry out if overcooked.
• Shred the pork using two forks, then return it to the cooking juices in the slow cooker. Stir to coat the meat and serve warm with the pepperoncini peppers and some of the seasoned juices.

Notes

• Cooking time can vary depending on the starting temperature, size, and shape of the pork roast, as well as the slow cooker. A roast going into the cooker straight from the refrigerator may take longer than one that has warmed slightly during preparation. Cook until the pork shreds easily rather than relying entirely on the clock.
• Pork loin and pork tenderloin are different cuts and should not be used interchangeably in this recipe.
• The seasoning packets already contain salt, so unsalted butter is recommended.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 150g | Calories: 383kcal | Carbohydrates: 5g | Protein: 37g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 120mg | Sodium: 863mg | Potassium: 570mg | Fiber: 1g | Sugar: 2g | Vitamin A: 338IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 2mg

Have you made this Slow Cooker Mississippi Pork Roast? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Slow Cooker Mississippi Pork Roast appeared first on Noble Pig.

Lightened-Up Pumpkin Bread with Honey, Olive Oil, and Walnuts

At some point, I had to figure out a way to make pumpkin bread with fewer calories because of my own insistence on having butter, cream cheese, or some kind of schmear on every slice was getting a little out of hand, calorie-wise. I wanted, or really needed, a lower-calorie pumpkin bread that I still wanted to eat. I’m not really someone who has room for something that tastes like I’ve taken everything good out of it.

Using whole wheat flour with all-purpose flour keeps the bread from becoming too dense, and honey, olive oil, and Splenda Brown Sugar Blend are part of how I made it lighter. I also added walnuts, which add calories, but removing them makes the bread less interesting.

I use the usual spices found in pumpkin bread, and I like pepitas scattered over the top. They look good and add some crunch. This isn’t pumpkin bread disguised as cake. We’ve all had the ones that are absolute mush in the middle with the texture of Play-Doh. This is a lighter loaf I genuinely like making and eating.

The Decisions Behind This Recipe

• I’ve tried making this with only whole wheat flour, and that was a big no for me. It needs all-purpose flour to keep it soft, while holding on to the flavor whole wheat flour adds. This combo keeps the good parts about pumpkin bread, without turning it into a loaf I’m consuming for sport.
• I tried a couple of ways to sweeten this bread without making it taste like something was missing. Honey and Splenda Brown Sugar Blend were the clear victors. The honey adds sweetness and helps keep the bread soft, while the brown sugar blend let me use less conventional sugar than I would in regular pumpkin bread. There isn’t one ingredient responsible for making this lighter. It’s the amounts and combination of ingredients that made the difference.
• I like olive oil in cakes, and I like it in this pumpkin bread for the same reason. It keeps the bread soft and has more flavor than a neutral oil. Between the olive oil, pumpkin purée, and honey, I’ve never needed to add more fat to get the texture I want.
• I use walnuts because I’ve always liked them with something sweet. You can leave them out and lower the calories further, but I think the bread is better with them. The pepitas have a different crunch, and I like how they toast on top while the loaf bakes.

Ingredients

• Whole wheat flour and all-purpose flour – The whole wheat adds more flavor, while the all-purpose flour keeps the loaf from turning into a hockey puck. Don’t substitute more whole wheat flour unless you want a heavier pumpkin bread.
• Baking soda, baking powder, and salt – The baking soda and baking powder help the loaf rise, and the salt makes sure the sweetness doesn’t overwhelm everything else.
• Cinnamon, nutmeg, ginger, allspice, and cloves – I use all five because I like more cinnamon in pumpkin bread than a standard pumpkin pie spice blend has. This blend doesn’t cover up the pumpkin flavor.
• Eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend – Use plain pumpkin purée, not pumpkin pie filling. I use clover honey and a mild extra virgin olive oil, so the bread doesn’t taste like salad dressing. Splenda Brown Sugar Blend is the specific product used in this recipe, and regular brown sugar isn’t a cup-for-cup substitute if you’re trying to keep the calories lower.
• Chopped walnuts – I chop them small enough that I don’t end up with one or two giant surprise walnuts in a slice.
• Pepitas – These are the shelled green pumpkin seeds, not seeds scraped out of a pumpkin. They toast on top of the loaf and add a different texture from the walnuts inside.

How to Make Lightened-Up Pumpkin Bread

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (prepare the pan)
  Preheat the oven to 350°F. Spray an 8 × 4-inch loaf pan with cooking spray, then line it with parchment paper, leaving some hanging over the long sides. You’ll be glad you used parchment when it’s time to lift the bread out instead of trying to coax it from the pan.
• Step Two (mix the dry ingredients)
  In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt. I like getting all of that mixed through now so there are no boulders of baking soda or a slice that somehow got all the cloves.
• Step Three (finish the batter)
  Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend right to the flour mixture. Stir until you can’t see any dry flour, then stop. The batter doesn’t need to be perfectly smooth, and continuing to mix can make the finished bread tough.
• Step Four (add the walnuts)
  Fold in the chopped walnuts until they’re spread through the batter. A full cup means there’s enough for the whole loaf, not just one very ambitious slice.
• Step Five (fill the pan)
  Spoon the batter into the prepared pan and smooth out the top. Scatter the pepitas over everything before it goes into the oven. They toast while the bread bakes and add a different kind of crunch from the walnuts inside.
• Step Six (bake the pumpkin bread)
  Bake for 40 to 45 minutes. Start checking the center with a toothpick at 40 minutes. You don’t want wet batter, but a few damp crumbs are completely fine. Don’t judge the bread by the color of the top alone. The middle has its own timeline.
• Step Seven (cool before slicing)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it onto a wire rack. Let it cool completely before slicing. I know warm pumpkin bread is very persuasive, but it slices much better after it’s had time to cool.

Recipe Tips

• Measure the flour by spooning it into the measuring cup and leveling it off instead of digging the cup into the bag. Whole wheat flour is easy to overmeasure, and too much of it can make the loaf heavier and drier than it should be.
• Be careful about changing the sweeteners. The honey and Splenda Brown Sugar Blend affect both the sweetness and moisture in this loaf, so subbing one or both can change more than the calorie count.
• An 8 × 4-inch loaf pan is what I use for this recipe. A 9 × 5-inch pan will spread the batter out more, so you’ll end up with a shorter loaf that may finish baking sooner. Don’t automatically use the full baking time if you change the pan size.
• Pumpkin bread can leave moisture on a toothpick even when it’s finished baking. What I don’t want to see is wet batter, because that means the center needs more time in the oven.

Storage and Freezing

• Keep the completely cooled pumpkin bread covered at room temperature for up to 3 days. I like wrapping it or storing it in an airtight container so it doesn’t dry out around the cut edge.
• For longer storage, refrigerate it in an airtight container for up to 1 week. I like letting a slice sit at room temperature before eating because cold pumpkin bread is firmer than I want it to be.
• You can freeze the whole loaf or individual slices for up to 3 months. Wrap the bread tightly in plastic wrap, then place it in a freezer bag or freezer-safe container. I like freezing individual slices because I can take out one at a time without committing myself to an entire pumpkin bread loaf.
• Thaw slices at room temperature, or warm one briefly in the microwave if you want it soft and warm again. The pepitas will not be as crunchy after storage, but the bread itself freezes well.

FAQs

• Is this pumpkin bread really lower in calories than regular pumpkin bread?
  This is a lighter pumpkin bread because I use Splenda Brown Sugar Blend to reduce the amount of conventional sugar while keeping honey, olive oil, and walnuts in the recipe. Based on 12 slices, each piece has an estimated 237 calories. Whether that’s fewer calories than another pumpkin bread depends on the recipe you’re comparing it with.
• Can I make this pumpkin bread without Splenda Brown Sugar Blend?
  You can use regular brown sugar, but the calories will change, and the sweetness may be different depending on how much you use. I haven’t tested every sugar substitute, so I can’t tell you they’ll all bake the same way.
• Can I use all whole wheat flour?
  You can, but the bread will be denser and have a more whole wheat flavor. I use some all-purpose flour because I like the way it keeps the loaf softer.
• Can I leave out the walnuts?
  Yes. The bread will still bake, but you will lose the walnut texture. You can leave them out or replace them with another chopped nut if that’s what you have.
• Can I use fresh pumpkin purée instead of canned pumpkin?
  You can try it, but homemade pumpkin purée can have more water than canned pumpkin and may change the texture of the bread. I use canned pumpkin purée because it’s consistent, and I know what I’m getting every time.
• Can I make this into pumpkin muffins?
  I haven’t tested this batter as muffins, which surprises me. I think it would work, but I can’t give you a baking time until I’ve tried it myself.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between making something different and leaving something out.
• I’ve never confused being lighter with being easier to carry.
• Some things need a different kind of sweetness than the one I’m used to.
• I can keep the good parts without keeping all of it.
• Letting something cool before I decide whether it’s ready is a skill I’ve worked on.
• I’ve learned to not mistake less for absence.
• Things can be better when I leave some of the shell on.

When Pumpkin Calories Don’t Count

• Pumpkin Brown Sugar Muffins – Brown sugar, pumpkin spice, walnut crumble.
• Pumpkin Buttermilk Muffins – Buttermilk, pumpkin, buttery spiced streusel.
• Pumpkin Crumb Coffee Cake – Pumpkin, cinnamon, ginger, nutmeg, crumb topping.
• Pumpkin Cake Donuts – Pumpkin spice, cake donuts, morning coffee.
• Two-Ingredient Pumpkin Cake – Two-ingredient pumpkin cake, apple cider glaze.

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Lightened-Up Pumpkin Bread

This lightened-up pumpkin bread uses whole wheat flour, honey, olive oil, and Splenda Brown Sugar Blend in a cinnamon-spiced pumpkin batter. Chopped walnuts are mixed into the loaf, with pepitas scattered over the top before baking.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword homemade pumpkin bread, lightened up pumpkin bread, low calorie pumpkin bread, lower calorie pumpkin bread, olive oil pumpkin bread, pumpkin bread with honey, pumpkin bread with walnuts, pumpkin walnut bread, reduced calorie pumpkin bread, Splenda pumpkin bread, whole wheat pumpkin bread

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling 1 hour hour

Total Time 2 hours hours

Servings 12 slices

Calories 237kcal

Author Cathy Pollak

Equipment

• loaf pan 8x4 (20x10 cm) The pan size used for this recipe; a larger pan changes the loaf's height and may affect baking time.
• mixing bowls Large enough to hold the dry ingredients and finished batter.
• hand mixer or whisk. To blend the batter.
• parchment paper Makes removing the loaf easier without damaging the top.
• whisk Distributes the leavening and spices through the flour.
• kitchen scale Helpful for accurately measuring the flours, honey, and walnuts.
• rubber spatula Mixes the batter and folds in the walnuts without excessive stirring.
• cooling rack Allows air to circulate as the loaf cools.

Ingredients

• cooking spray
• ¾ cup (90 g) whole wheat flour
• ⅔ cup (83 g) all-purpose flour
• 1 tsp (4 g) baking soda
• 1 tsp (4 g) baking powder
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• ¼ tsp (0.5 g) ground ginger
• ¼ tsp (0.5 g) ground allspice
• ¼ tsp (0.5 g) ground cloves
• ¼ tsp (1.5 g) table salt
• 2 large eggs
• 1 cup (245 g) pumpkin purée not pumpkin pie filling
• ⅓ cup (113 g) clover honey
• ⅓ cup (80 ml) extra virgin olive oil
• ¼ cup (36 g) packed brown sugar Splenda do not sub if you want a lower calorie version
• 1 cup (120 g) chopped walnuts
• 2 tbsps (18 g) pepitas (pumpkin) seeds

Instructions

• Preheat the oven to 350°F (175°C). Coat an 8 x 4-inch (20 x 10 cm) loaf pan with cooking spray and line it with parchment paper, leaving enough overhang on the long sides to lift the bread out after baking.
  cooking spray
• Whisk the whole wheat flour, all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, allspice, cloves, and salt together in a large mixing bowl until evenly distributed.
  ¾ cup (90 g) whole wheat flour, ⅔ cup (83 g) all-purpose flour, 1 tsp (4 g) baking soda, 1 tsp (4 g) baking powder, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg, ¼ tsp (0.5 g) ground ginger, ¼ tsp (0.5 g) ground allspice, ¼ tsp (0.5 g) ground cloves, ¼ tsp (1.5 g) table salt
• Add the eggs, pumpkin purée, honey, olive oil, and Splenda Brown Sugar Blend to the dry ingredients. Stir until the flour is incorporated and no dry streaks remain. Avoid continuing to mix once the batter is uniform, since overmixing can make the finished bread less tender.
  2 large eggs, 1 cup (245 g) pumpkin purée, ⅓ cup (113 g) clover honey, ⅓ cup (80 ml) extra virgin olive oil, ¼ cup (36 g) packed brown sugar Splenda
• Fold in the chopped walnuts, distributing them throughout the batter.
  1 cup (120 g) chopped walnuts
• Transfer the batter to the prepared loaf pan and spread it evenly. Sprinkle the pepitas over the surface.
  2 tbsps (18 g) pepitas (pumpkin) seeds
• Bake for 40–45 minutes, checking the center with a toothpick. The bread is ready when the toothpick comes out without wet batter. A few damp crumbs are fine, but the center should not look raw.ake for 40–45 minutes, or until a toothpick inserted in the center comes out clean.
• Allow the bread to cool in the pan for 10 minutes. Lift it out using the parchment paper and transfer it to a wire rack to cool completely before slicing.

Notes

• I've made this pumpkin bread with and without honey, and I prefer the flavor and texture when it's included. You can leave it out to reduce calories further, but the bread won't be quite as sweet.
• Use Splenda Brown Sugar Blend if you want to keep the calories lower. Regular brown sugar will change the nutritional values.
• You can leave out the walnuts and pepitas if you prefer, but you'll lose some of the crunch.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 87g | Calories: 237kcal | Carbohydrates: 25g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 5g | Cholesterol: 31mg | Sodium: 190mg | Potassium: 180mg | Fiber: 2g | Sugar: 12g | Vitamin A: 3300IU | Vitamin C: 1mg | Calcium: 50mg | Iron: 1mg

Have you made this Lightened-Up Pumpkin Bread? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lightened-Up Pumpkin Bread appeared first on Noble Pig.

Slow Cooker Korean Braised Short Ribs with Gochujang

I make these Korean-inspired braised short ribs becuase I like tender beef with a sauce that’s both sweet and spicy. Gochujang has a spicy, fermented chile flavor I love, and with the soy sauce, brown sugar, garlic, and ginger, it turns into something I want all over my rice.

The short ribs cook for several hours until the meat is tender enough to separate from the bone with a fork. By then, the onions are soft, the beef has absorbed some of the sauce’s flavor, and there’s enough cooking liquid left to thicken for serving.

I serve the short ribs over steamed white rice with the softened onions, green onions, sesame seeds, and kimchi on the side. There’s always extra sauce afterward, and I save it all for another meal.

The Decisions Behind This Recipe

• This is my Korean-inspired short rib recipe, not traditional galbi-jjim. I use three tablespoons of gochujang because I like the fermented chile flavor to be a real part of the sauce, not something I can barely pick out under all the beef stock. The brown sugar and mirin add sweetness to the heat from the gochujang, while the soy sauce, garlic, and ginger make the sauce something I want to spoon over rice.
• Four cups of beef stock might seem like a lot for two pounds of short ribs, but I tested this with less and the sauce was too concentrated for me. With gochujang, soy sauce, brown sugar, and mirin already in the slow cooker, there’s lots of flavor to account for. I wanted enough liquid for the ribs to braise and enough sauce left afterward for the rice, onions, and whatever else ends up on my plate. I make extra sauce on purpose.
• I would not put short ribs into a slow cooker without searing them first. Even if browning only made them look better, I would still do it. I want the dark brown exterior before the ribs spend hours in the sauce, because the slow cooker isn’t going to brown them for me. That needs to happen in the skillet.
• I use bone-in short ribs because I like the flavor they have after a long braise, but I also like the way they look with the bone still attached. By the time they’re ready, the meat should pull away easily with a fork, but I don’t want it so far gone that the rib disappears into the sauce. I still want to recognize a short rib when I put it on the plate.
• The sliced onion is not there just to flavor the cooking liquid and get thrown away later. I use a full cup because I want soft, sauce-soaked strands over the rice with the beef. They cook down for hours with the short ribs, and by the end, they’re part of dinner.
• I finish the sauce separately after the short ribs are tender because I don’t want thin cooking liquid spreading all over the plate and disappearing into the rice. I skim off some of the fat first, then thicken the sauce until it lightly coats the ribs and onions but stays pourable. This way, I don’t have to reduce several cups of cooking liquid and concentrate the flavors more than I want.

Ingredients

• Bone-in beef short ribs – Look for thick English-cut ribs with good marbling. These are the big, individually cut ribs you want for several hours in the slow cooker. Skip the thin flanken-style ribs for this recipe.
• Sea salt, black pepper, and avocado or a neutral oil – Season the ribs lightly before searing them in a hot skillet. Both the soy sauce and gochujang have salt, so there’s no reason to season the beef heavily at this stage.
• Yellow onion – Slice the onion thinly so it softens during the long cooking time. I leave the onions in the finished sauce and serve them over the rice with the beef.
• Brown sugar – Brown sugar adds sweetness to the sauce and keeps the heat from the gochujang from becoming too much. Light or dark brown sugar are both fine. If you’re out, you can make my homemade brown sugar.
• Fresh ginger and garlic – I use a lot of both because there’s lots of beef and sauce to season. Grate the ginger finely and use fresh garlic. Ground ginger and garlic powder aren’t going to taste the same.
• Gochujang paste – Use Korean fermented chile paste, not bottled gochujang sauce, which is usually diluted and already seasoned. Gochujang varies in heat between brands, so taste the finished sauce before deciding whether it needs more.
• Toasted sesame oil – You only need a teaspoon, but make sure it’s toasted sesame oil. It has a stronger, nuttier flavor than regular sesame oil.
• Low-sodium soy sauce and beef stock – I use low-sodium soy sauce and beef stock because there’s already salt coming from the gochujang. The stock also keeps the sauce from getting too concentrated, and I want enough left to spoon over rice. If you can only find regular beef stock, wait until the end before adding any more salt.
• Mirin or rice wine – Mirin is sweet, while unsweetened rice wine isn’t. Either is fine, but if you use rice wine, your sauce won’t be quite as sweet.
• Cornstarch and cold water – Mix the cornstarch with cold water so you don’t end up with lumps in your sauce. I start with two tablespoons of cornstarch and only add more if the sauce needs it. I want it thick enough to coat a spoon but still easy to pour over the ribs and rice.
• Green onions and sesame seeds – Scatter these over the finished ribs right before serving.

How to Make Korean Braised Short Ribs

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (season and sear the short ribs)
  Pat the short ribs dry with paper towels, then rub them with the oil and season them all over with salt and black pepper. Heat a large, heavy skillet over medium-high heat and sear the ribs for 2 to 3 minutes per side, until they’re browned. Give them some room in the skillet and work in batches if you need to. I want the ribs browned on all sides, and they won’t get there if they’re crowded together in the skillet.
• Step Two (make the gochujang braising sauce)
  In a large bowl, whisk together the brown sugar, grated ginger, garlic, gochujang, toasted sesame oil, soy sauce, beef stock, and mirin until the gochujang is mixed through and the brown sugar has dissolved. The sauce will look thin at this point, which is fine. It still has several hours in the slow cooker before I thicken it on the stove.
• Step Three (slow cook the short ribs)
  Put the seared short ribs in the bottom of the slow cooker and scatter the sliced onions around them. Pour the gochujang sauce over everything, cover, and cook on LOW for 8 to 10 hours or HIGH for 4 to 6 hours. Start checking the ribs at 8 hours on LOW or 4 hours on HIGH. A fork should slide into the beef without much resistance, and the meat should pull away from the bone easily. If they’re not tender enough, put the lid back on and give them more time.
• Step Four (finish and thicken the sauce)
  Carefully move the tender short ribs to a serving dish, then skim off any extra fat from the cooking liquid. Pour the sauce and softened onions into a large saucepan and bring it to a simmer. Whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water in a small bowl, then slowly whisk that into the sauce. Let it simmer for a few minutes until it lightly coats a spoon. If you want a thicker sauce, mix more cornstarch with cold water and add it gradually. Give it a minute to thicken before adding more, then taste the sauce and adjust the seasoning if needed.
• Step Five (serve the short ribs)
  Spoon the warm sauce and softened onions over the short ribs, then finish them with green onions and sesame seeds. I serve the ribs over steamed white rice with kimchi on the side, making sure there’s enough sauce for the rice. Save whatever is left for another meal. The sauce is not done working for you.

Recipe Tips

• Don’t add all 4 tablespoons of cornstarch at once. The sauce needs a minute or two to thicken after each addition, and it’s much easier to add more than to fix a sauce you’ve made too thick.
• If you want more heat, add gochujang a small amount at a time after the sauce has thickened. It also adds sweetness and salt, so taste between additions before deciding whether you need more.
• It’s tempting to check on the ribs throughout the day, but every time you lift the lid, the slow cooker loses heat. Leave them alone until you’re getting close to the cooking time listed in the recipe. If they’re not tender when you check, give them more time with the lid on.
• By the time the ribs are tender, the meat may be barely attached to the bone. Use a wide spatula or tongs underneath each rib when moving it out of the slow cooker. If you grab the bone and lift, there’s a good chance you’ll leave the beef behind.

Storage, Freezing and Reheating

• Refrigerate leftover short ribs in shallow, airtight containers with their sauce for up to 3 to 4 days. Keeping the beef in the sauce helps prevent it from drying out when reheated.
• If you refrigerate the ribs overnight, you may find a firm layer of fat across the top of the sauce the next day. That’s normal. Lift off as much or as little of it as you want before reheating.
• Freeze the cooked ribs in their sauce for up to 3 months, using freezer-safe containers with room for expansion. Thaw overnight in the refrigerator before reheating.
• I freeze extra sauce in smaller containers so I can use it later over rice, vegetables, or another meal.
• Reheat the ribs with their sauce in a covered saucepan over low heat until they reach 165°F (74°C). Add a splash of beef stock or water if the sauce is too thick. You can also microwave individual portions with some sauce spooned over the beef.

FAQs

• Can I use boneless beef short ribs instead of bone-in?
  Yes. Look for well-marbled boneless short ribs, not a lean cut of beef. I like bone-in ribs for the flavor and the way they look on the plate, but boneless ribs will still work. Start checking for tenderness a little earlier because the size and thickness of the pieces are more important than the bone itself.
• Are Korean braised short ribs spicy?
  They have some heat from the gochujang, but the brown sugar, mirin, and beef stock keep the sauce from tasting like straight chile paste. How spicy they turn out depends on the brand of gochujang you use.
• Can I make these in the oven instead of a slow cooker?
  Yes. Sear the ribs in a Dutch oven, add the onions and braising sauce, cover it tightly, and cook at 325°F for about 2½ to 3½ hours. Check the liquid a few times because an oven lets more moisture evaporate than a slow cooker. Add a little stock if it’s getting low, then finish the sauce separately as directed once the ribs are tender.
• Can I substitute gochugaru for gochujang?
  Not directly. Gochugaru is dried Korean red pepper in flakes or powder form, while gochujang is a fermented paste with its own sweetness, salt, and thickness. Subbing one for the other in equal amounts would change the sauce in too many ways at once.
• Can I make these gluten-free?
  Yes, but check your labels. Use gluten-free tamari instead of regular soy sauce, and make sure your gochujang is labeled gluten-free because some brands contain wheat. Check the beef stock and mirin or rice wine too.
• What should I serve with Korean braised short ribs?
  Steamed white rice is my first choice because there is lots of sauce to spoon over it. I like kimchi on the side, then green onions and sesame seeds over the ribs. Korean cucumber salad, sautéed spinach, broccoli, or any vegetable that can handle a sweet, spicy sauce would also be good.

From My Kitchen Notes

Small observations from the margins.

• I know when something needs more time, not more pressure.
• I’ve never needed to pull something apart to know it’s ready.
• There’s a difference between what adds value and what keeps me there.
• I’ll never leave the best part at the bottom of the pot.
• I can take the extra with me. I planned for it.
• Some things get easier when they finally stop resisting.
• Making room for tenderness has always been a priority.
• I can tell when something has changed overnight.
• I know how to keep something important without keeping it close.
• Some things are easier to understand once they’ve cooled down.

Your Tub of Gochujang Isn’t Empty Yet

• Gochujang Steak Bites – Seared steak, gochujang, honey, hoisin, garlic.
• Slow Cooker Korean BBQ Chicken – Chicken, gochujang, slow cooker, BBQ sauce.
• Gochujang Chicken Sandwich with Crispy Potato Chip Crust – Crispy chicken, gochujang glaze, potato chips.
• Ground Turkey Stir Fry – Ground turkey, gochujang, honey.
• Gochujang Pasta – Mushrooms, garlic, ginger, gochujang, cream.

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Korean Braised Short Ribs

Korean Braised Short Ribs are made with bone-in beef short ribs seared until browned, then slow-cooked in a sweet, spicy gochujang sauce with soy sauce, brown sugar, ginger, garlic, and mirin. The tender beef is served with softened onions and a lightly thickened sauce that's excellent over steamed rice.

Course Main Course

Cuisine Korean-Inspired

Keyword bone-in short ribs, gochujang short ribs, Korean beef short ribs, Korean braised short ribs, slow cooker Korean short ribs, slow cooker short ribs, spicy Korean short ribs

Prep Time 30 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 4

Calories 430kcal

Author Cathy Pollak

Equipment

• slow cooker 6-quart (5.7 L) For braising the short ribs.
• large skillet (heavy). For preparing the gochujang braising liquid.
• whisk For mixing the sauce and cornstarch slurry.
• tongs For searing and transferring the short ribs.
• Saucepan (large) For finishing and thickening the sauce.
• mixing bowls (small). For preparing the cornstarch slurry.

Ingredients

Short Ribs:

• 4 large (2 lbs / 907 g) bone-in beef short ribs preferably English-cut
• 1 tbsp (15 ml) avocado oil or any neutral oil
• ½ tsp (3 g) fine sea salt
• ½ tsp (1 g) ground black pepper
• 1 cup (160 g) thinly sliced yellow onion

Gochujang Brasing Sauce:

• ⅓ cup (70 g) packed light brown sugar
• 2 tbsps (12 g) finely grated fresh ginger
• ¼ cup minced fresh garlic
• 3 tbsps (48 g) Gochujang (Korean chili paste) plus more to taste
• 1 tsp (5 ml) toasted sesame oil
• ½ cup (120 ml) low sodium soy sauce
• 4 cups (960 ml) low-sodium beef stock
• ½ cup (120 ml) mirin or rice wine

Sauce Thickener:

• 2 tbsps (16 g) cornstarch plus up to 2 additional tablespoons (16 g) if needed
• 2 tbsps (30 ml) cold water plus additional as needed

Garnish:

• 2-3 green onions chopped
• 1 tbsp (9 g) sesame seeds

Instructions

• Pat the short ribs dry with paper towels. Rub with avocado oil and season evenly with salt and black pepper.
  4 large (2 lbs / 907 g) bone-in beef short ribs, 1 tbsp (15 ml) avocado oil, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
• Heat a large, heavy skillet over medium-high heat. Sear the short ribs for 2–3 minutes per side, working in batches if necessary, until well browned on all sides. Transfer the ribs to the slow cooker.
• In a large mixing bowl, whisk together the brown sugar, ginger, garlic, gochujang, toasted sesame oil, soy sauce, beef stock, and mirin until the sugar dissolves and the gochujang is evenly distributed.
  ⅓ cup (70 g) packed light brown sugar, 2 tbsps (12 g) finely grated fresh ginger, ¼ cup minced fresh garlic, 3 tbsps (48 g) Gochujang (Korean chili paste), 1 tsp (5 ml) toasted sesame oil, ½ cup (120 ml) low sodium soy sauce, 4 cups (960 ml) low-sodium beef stock, ½ cup (120 ml) mirin
• Arrange the sliced onions around the short ribs in the slow cooker. Pour the braising liquid over the beef and onions. Cover and cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the short ribs are fork-tender and the meat separates easily from the bone. If the ribs are still firm, continue cooking and check again after 30–60 minutes.
  1 cup (160 g) thinly sliced yellow onion
• Carefully transfer the short ribs to a serving dish. Skim excess fat from the cooking liquid, then transfer the liquid and softened onions to a large saucepan.
• Bring the cooking liquid to a simmer over medium heat. In a small bowl, whisk 2 tablespoons (16 g) cornstarch with 2 tablespoons (30 mL) cold water until smooth. Slowly whisk the slurry into the simmering liquid. Cook for 2–3 minutes, stirring frequently, until the sauce begins to thicken.
  2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
• For a thicker sauce, mix additional cornstarch with an equal volume of cold water and gradually whisk it into the simmering liquid, allowing the sauce to thicken between additions. Use no more than 4 tablespoons (32 g) cornstarch total. The finished sauce should lightly coat a spoon while remaining pourable. Taste and adjust the seasoning or gochujang as desired.
• Spoon the sauce and softened onions over the short ribs. Garnish with chopped green onions and sesame seeds. Serve warm over steamed rice, with kimchi or vegetables on the side, if desired.
  2-3 green onions, 1 tbsp (9 g) sesame seeds

Notes

• Four cups of beef stock prevent the sauce from becoming overly concentrated and leave extra for serving over rice.
• Mix cornstarch with cold water, beginning with 2 tablespoons and adding more only if needed.
• Refrigerate leftovers for 3–4 days or freeze for up to 3 months. Reheat the ribs in their sauce.
• Nutrition is estimated for one bone-in short rib with approximately ¼ cup (60 mL) of finished sauce. Extra sauce, rice, and optional garnishes are not included.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 450g | Calories: 430kcal | Carbohydrates: 12g | Protein: 30g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 105mg | Sodium: 850mg | Potassium: 580mg | Fiber: 1g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 2mg | Calcium: 45mg | Iron: 4mg

Have you made these Korean Braised Short Ribs? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Korean Braised Short Ribs appeared first on Noble Pig.

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Salted Caramel Apple Pie

This Salted Caramel Apple Pie is made with a homemade all-butter lattice crust and thinly sliced Granny Smith and Honeycrisp apples coated in homemade salted caramel. The pie bakes until the pastry is golden and the apples are tender, leaving a soft caramel filling that flows slightly when sliced.

Course Dessert

Cuisine American

Keyword all-butter pie crust, apple pie with lattice crust, caramel apple pie, Granny Smith apple pie, homemade apple pie, homemade salted caramel apple pie, salted caramel apple pie

Prep Time 40 minutes minutes

Cook Time 40 minutes minutes

Inactive Time: Chilling dough, Cooling Pie 4 hours hours

Total Time 5 hours hours 20 minutes minutes

Servings 10

Calories 640kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Preferably glass, so you can see the bottom crust as it bakes.
• mixing bowls (large) For preparing the pie dough and apple filling.
• pastry blender Cuts cold butter into the flour without warming it excessively.
• rolling pin For rolling both pastry disks and preparing the lattice strips.
• Saucepan (heavy-bottomed). Helps the sugar cook evenly when making the caramel.
• whisk (heatproof). For incorporating butter and cream into the hot caramel.
• peeler For preparing the apples before slicing.
• apple corer For preparing the apples before slicing.
• Knife or mandoline. For slicing apples approximately ⅛ inch (3 mm) thick.
• pastry brush For applying the egg wash.
• large rimmed baking sheet Catches caramel that may bubble over during baking.
• cooling rack Allows air to circulate beneath the pie as it cools.

Ingredients

Pie Crust:

• 2½ cups (313 g) all-purpose flour
• 1 tbsp (12 g) granulated sugar
• 1 tsp (6 g) table salt
• 1 cup (227 g) cold unsalted butter cubed
• 6 tbsps (90 ml) ice water

Salted Caramel:

• 1 cup (200 g) granulated sugar
• ⅓ cup (80 ml) water
• 6 tbsps (85 g) unsalted butter cubed
• ½ cup (120 ml) heavy cream
• 1 tsp (2 g) flaky sea salt

Apple Pie Filling:

• 3 large Granny Smith apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 3 large Honeycrisp or Golden Delicious apples peeled, cored, and sliced ⅛ inch (3 mm) thick
• 1 lemon juiced (approximately 2–3 tablespoons / 30–45 ml)
• ⅓ cup (71 g) packed light brown sugar
• 3 tbsps (24 g) all-purpose flour
• 1 tsp (2.5 g) ground cinnamon
• ⅓ tsp (0.5 g) ground nutmeg

Topping:

• 1 large egg beaten with 1 teaspoon (5 ml) water
• 1 tbsp (12 g) granulated sugar
• ½ tsp (2 g) flaky sea salt

Instructions

• Whisk together the flour, granulated sugar, and salt in a large mixing bowl. Add the cold, cubed butter and cut it into the flour using a pastry blender or your fingertips until the mixture contains pea-sized pieces of butter.
  2½ cups (313 g) all-purpose flour, 1 tbsp (12 g) granulated sugar, 1 tsp (6 g) table salt, 1 cup (227 g) cold unsalted butter
• Add the ice water, 1 tablespoon (15 ml) at a time, mixing until the dough begins to hold together when pressed. Avoid overworking the dough or adding more water than necessary. Divide into two equal portions, flatten each into a disk, wrap tightly, and refrigerate for at least 2 hours, until firm.
  6 tbsps (90 ml) ice water
• Combine the granulated sugar and water in a medium, heavy-bottomed saucepan over medium heat. Cook without stirring, swirling the pan occasionally, until the sugar dissolves and the syrup turns a deep amber color. Watch carefully as the color begins to change, since caramel can burn quickly.
  1 cup (200 g) granulated sugar, ⅓ cup (80 ml) water
• Remove the saucepan from the heat and carefully whisk in the cubed butter, followed by the heavy cream. The caramel will bubble vigorously when the dairy is added. Continue whisking until smooth, then stir in the flaky sea salt. Allow the salted caramel to cool until warm and pourable, but no longer hot.
  6 tbsps (85 g) unsalted butter, ½ cup (120 ml) heavy cream, 1 tsp (2 g) flaky sea salt
• Peel, core, and slice the Granny Smith and Honeycrisp or Golden Delicious apples approximately ⅛ inch (3 mm) thick. Place the slices in a large mixing bowl and toss with the fresh lemon juice. Add the brown sugar, flour, cinnamon, and nutmeg, tossing until the apples are evenly coated.
  3 large Granny Smith apples, 3 large Honeycrisp or Golden Delicious apples, 1 lemon, ⅓ cup (71 g) packed light brown sugar, 3 tbsps (24 g) all-purpose flour, 1 tsp (2.5 g) ground cinnamon, ⅓ tsp (0.5 g) ground nutmeg
• Pour approximately two-thirds of the salted caramel over the apple mixture and fold until the slices are coated. Reserve the remaining caramel for serving.
• Roll out one chilled dough disk on a lightly floured surface into a circle large enough to fit a 9-inch (23 cm) pie plate, allowing additional pastry for the rim. Transfer the dough to the plate, pressing it against the bottom and sides without stretching.
• Spoon the caramel-coated apple filling into the prepared crust, arranging the slices evenly and mounding them slightly in the center.
• Roll out the remaining dough disk and cut into strips for a lattice crust, weaving the strips over the apple filling. Alternatively, cover with a full sheet of pastry and cut several vents to allow steam to escape. Trim the excess dough, seal the top and bottom crusts, and crimp the rim. Refrigerate the assembled pie while the oven preheats to help keep the butter in the pastry cold.
• Preheat the oven to 450°F (232°C) using the conventional bake setting, not convection. Position a rack in the lower third of the oven.
• Brush the exposed pastry with the beaten egg mixed with 1 teaspoon (5 ml) water. Sprinkle the lattice and rim with the granulated sugar and remaining flaky sea salt.
  1 large egg, 1 tbsp (12 g) granulated sugar, ½ tsp (2 g) flaky sea salt
• Place the pie on a rimmed baking sheet and bake for 10 minutes at 450°F (232°C). Without removing the pie, reduce the oven temperature to 375°F (190°C) and continue baking for approximately 30 minutes, or until the crust is golden brown, the caramel filling is bubbling near the center, and the apples are tender when tested through an opening in the lattice. Baking time may vary depending on the oven. If the crust browns before the filling finishes cooking, cover the pastry loosely with aluminum foil and continue baking.
• Transfer the pie to a wire rack and allow it to cool for at least 2 hours before slicing. The caramel filling will thicken somewhat as it cools but is intended to remain soft, with some caramel flowing onto the plate when served. Drizzle individual slices with the reserved salted caramel, warming it slightly if needed.

Notes

• Slice the apples ⅛ inch (3 mm) thick so they cook without needing to be precooked.
• Use conventional bake, not convection, to prevent the lattice from browning too quickly.
• Ovens vary, so check for bubbling caramel and tender apples rather than relying only on baking time.
• The caramel filling remains soft after cooling, and some sauce will flow onto the plate when sliced.
• Pie dough and salted caramel can be made up to 3 days ahead and refrigerated separately.
• Store the cooled pie covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 220g | Calories: 640kcal | Carbohydrates: 87g | Protein: 5g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 95mg | Sodium: 430mg | Potassium: 210mg | Fiber: 4g | Sugar: 53g | Vitamin A: 1050IU | Vitamin C: 8mg | Calcium: 45mg | Iron: 2mg

Have you made this Salted Caramel Apple Pie? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Salted Caramel Apple Pie appeared first on Noble Pig.