Lemon Blackberry Bundt Cake with a Lemon Soak and Fresh Blackberry Glaze

Lemon and blackberry are one of those flavor combinations that don’t need much arm-twisting to be happy together. I’ve always felt the tartness of the berries and the citrus are natural companions, which is probably why the pairing shows up in so many recipes. Here I’ve put them together in a sour cream lemon Bundt cake that’s substantial enough to hold the berries without going completely soggy, and every slice ends up with pockets of fruit throughout.

The glaze came to me first, and the cake had to play catch up.

There’s a botanical garden on the Mendocino coast that I’ve been to a bunch of times, and every time I’m there, I get to the fuchsia collection, and I end up hanging out there way longer than I mean to. Summer mornings on that stretch of coast are usually pretty misty and foggy, which fuchsias seem to think is perfect weather. They’re hanging everywhere like little upside-down lanterns in these incredible shades of pink, and I have an embarrassing amount of pictures of them on my phone.

When blackberries cook down, they foam into this fuchsia, magenta, jewel-toned pink, and every time I see it, I think of those flowers. I’d plant fuchsias here in a heartbeat, but the deer would have them eaten down to little stems in about five minutes. At this point I’ll just stick to making glaze and visit Mendocino when I can.

Once I perfected the glaze, it needed something sunny, both visually and tastefully, underneath it. A sour cream lemon-soaked Bundt cake felt like the right place to put all that color. Some of the blackberries go into the cake, the rest become the glaze, and the lemon soak brushed over the warm cake gives everything one more layer of citrus before the blackberry pink gets poured over the top.

What Makes This Recipe Different

• The blackberries have two jobs in this recipe. Some are folded into the batter, where they bake into juicy pockets throughout the cake, and the rest are cooked down into a fresh blackberry glaze. The berry flavor doesn’t just sit on top in the glaze. The blackberries inside the cake make sure of that.
• Lemon comes in as its own trifecta. There’s zest and juice in the batter, juice in the glaze and then a lemon soak gets brushed over the warm cake after it comes out of the oven. The soak is what takes the lemon flavor beyond the surface. Brushing it onto the warm cake gives the lemon somewhere to go besides the top layer.
• The glaze starts with fresh blackberries instead of jam or preserves. I cook the berries until they release their juices, then strain them before being whisked into powdered sugar. It takes an extra step, but it gives the glaze a smoother texture and the fuchsia color that blackberries automatically become when you cook them down.
• Blackberries do something different than blueberries in a cake. They’re larger, release more juice, and create bigger, more noticeable sections of fruit. When you cut a slice, you can usually point right to where a blackberry baked into the cake.
• I do like this cake the day it’s made, but I like it even more the next day. The lemon soak has had time to become more pronounced, and everything tastes like it finally got to know eachother overnight.

Ingredients

• All-Purpose Flour – There are a lot of blackberries in this cake. The flour helps support them without the cake becoming overly soft around the fruit.
• Baking Powder, Baking Soda, and Fine Sea Salt – The baking powder and baking soda keep the cake from becoming too dense, while the salt helps balance the lemon and blackberry flavors.
• Unsalted Butter – This recipe uses a full cup of butter, and the finished cake tastes better for it.
• Granulated Sugar – Adds sweetness and the soft, velvety texture.
• Lemon Zest – This is where a lot of the lemon flavor comes from. I’ve found that adding more juice doesn’t make a cake taste more lemony. Adding more zest does.
• Eggs – There are a lot of blackberries in this cake. The eggs help hold everything together.
• Vanilla Extract – It’s one of those ingredients that rarely gets credit for anything but improves almost every fruit dessert.
• Sour Cream – Blackberries release more juice than you might expect. Sour cream helps create a batter that can take it.
• Fresh Lemon Juice – Used in the batter, the glaze, and the soak. Lemon shows up in three different places in this recipe.
• Fresh Blackberries – Folded into the batter and cooked down for the glaze. Have extras on hand to garnish the top of the cake if you like.
• Confectioners’ Sugar – Turns blackberry purée into a glaze thick enough to drape over the cake.
• Water – A small amount helps the blackberries break down for the glaze.

How to Make Lemon Blackberry Bundt Cake

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

• Step One (make the batter)
  Preheat the oven to 350°F and thoroughly grease and flour a 10 to 12-cup Bundt pan. Whisk the dry ingredients together in one bowl. In a larger bowl, beat the butter, sugar, and lemon zest until light and fluffy, then add the eggs and vanilla. I always spend an extra minute doing this because mixing all the zest into the butter and sugar seems to wake up the lemon in a way that adding juice alone never does.
• Step Two (finish the batter)
  Mix in half of the dry ingredients, followed by the sour cream and lemon juice, then finish with the remaining dry ingredients. The batter is fairly thick, which is exactly what you want for a cake with this much fruit folded into it.
• Step Three (add the blackberries and bake)
  Toss the blackberries with flour and gently fold them into the batter. Transfer everything to the prepared Bundt pan, smooth the top, and bake for 50 to 60 minutes. Toward the end of baking, a few berries usually work their way close to the surface and look like they’re about one minute away from bursting.
• Step Four (add the lemon soak)
  While the cake bakes, make the lemon soak. Let the cake cool in the pan for about 15 minutes before turning it out onto a cooling rack. Brush the soak over the warm cake. The warm cake absorbs the lemon syrup surprisingly quickly, and most of it disappears almost as soon as it touches the surface.
• Step Five (glaze and serve)
  Cook and strain the blackberries for the glaze, then whisk the purée with the confectioners’ sugar and lemon juice until smooth. The color always catches me off guard. One minute it’s a saucepan of blackberries and the next it’s fuchsia pink. Drizzle the glaze over the cooled cake and let it set before slicing.

Recipe Tips

• Toss the blackberries with flour right before folding them into the batter. They’re larger and heavier than blueberries, so coating them with flour helps distribute them more evenly throughout the batter.
• Grease and flour every crevice of the Bundt pan. Decorative pans are beautiful right up until one section of the cake decides it wants to keep living there.
• Use room-temperature butter, eggs, and sour cream. Cold ingredients eventually come together, but they take the scenic route.
• Brush the lemon soak over the cake while it’s still warm. The cake absorbs it surprisingly quickly, and the lemon flavor ends up tasting like it belongs there rather than sitting on top.
• Let the cake cool completely before glazing. Warm cake and glaze tend to encourage each other to slide in directions you didn’t intend.

Storage

• Store the glazed cake covered at room temperature for up to 3 days. The lemon soak helps it stay soft, and I think the lemon and blackberry flavors become more obvious by the second day.
• For longer storage, refrigerate the cake for up to 5 days. Let slices sit at room temperature for 20 to 30 minutes before serving. Cold cake likes to keep its flavors to itself.
• To freeze, apply the lemon soak but wait to add the glaze. Freeze the cake tightly wrapped for up to 3 months, then thaw completely and glaze before serving.

FAQs

• Can I use frozen blackberries?
  Yes. Add them straight from the freezer. Thawed blackberries release a surprising amount of liquid and can streak the batter purple before it ever reaches the oven.
• Why do I need to coat the blackberries with flour?
  It helps distribute them more evenly throughout the cake. A few may still fall to the bottom because blackberries are bigger and heavier than many other berries.
• Why did my blackberries sink?
  Some sinking is normal. They’re larger berries, juicier, and occasionally seem determined to head toward the bottom of the pan.
• Can I skip the lemon soak?
  You can, but I wouldn’t. It’s one of the things that makes this cake taste so lemony without making the batter itself overly acidic.
• What does the lemon soak do?
  It adds another layer of lemon flavor and helps distribute that flavor beyond the surface of the cake. Most of it disappears into the warm cake almost immediately.
• Can I substitute Greek yogurt for sour cream?
  Yes. Full-fat Greek yogurt works well and produces a very similar cake with a slightly tangier flavor.
• How do I know when the cake is done baking?
  The center should reach 195°F to 200°F, or a toothpick inserted into the thickest part of the cake should come out with a few moist crumbs attached.
• Why did my Bundt cake stick to the pan?
  Bundt pans have a lot of detail, and cake seems to find the one spot you forgot to grease. Thoroughly grease and flour the entire pan and let the cake cool for about 15 minutes before inverting.
• Can I use other berries?
  Yes. Blueberries, raspberries, black raspberries, or a mixture are fine. Just know that blackberries create larger pockets of fruit and more berry flavor.
• Why isn’t my glaze deep purple?
  The color depends on the variety and ripeness of the berries. I’ve had glazes turn deep plum and others turn almost fuchsia pink. Blackberries like to keep things interesting.

From My Kitchen Notes

Small observations from the margins.

• Some colors have followed me around for years before they became dessert.
• I’ve accepted that some colors become so attached to a place that seeing them anywhere else feels like running into something familiar.
• I don’t have an explanation for why certain shades of pink feel important.
• I have devoted an unreasonable amount of time to photographing flowers that were never going to change poses.
• And, I’ve taken enough flower pictures to suggest I might be documenting evidence.
• The brain keeps strange souvenirs.
• Most of us are carrying around little private collections of things we never quite got over.
• There are places we revisit because we like who we are there.
• Some things are worth revisiting because they’re still capable of getting our attention.
• A lot of beauty asks nothing from us except that we stop for a minute and take notice.
• Many of those beautiful things survive because the weather happens to suit them.
• I don’t think we realize how many decisions are made because something felt right.
• A lot of recipes begin with me looking at something and thinking, “I want more of that.”
• There are worse reasons to make a cake than wanting to spend more time with a color.
• The things that stop us in our tracks are usually trying to tell us something, even if the message turns out to be, “Take another picture.”

More Ways to Make the Best of Blackberry Season

• Blackberry Cobbler – classic blackberry cobbler recipe.
• Blackberry Crumble – warm blackberry filling and oat topping.
• Blackberry Crumble Bars – rich blackberry filling and buttery oat crumble.
• Blackberry Lemon Oat Muffins – buttermilk muffins with lemon glaze.
• Blackberry Jam – three ingredients and no pectin.
• Chocolate Blackberry Pavlovas – chocolate meringue, whipped cream, and blackberry compote.

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Sour Cream Lemon Blackberry Bundt Cake with Fresh Blackberry Glaze

Blackberries are folded into the batter, lemon soak is brushed over the warm cake, and a fresh blackberry glaze finishes everything off.

Course Cake, Dessert

Cuisine American

Keyword blackberry Bundt cake, blackberry glaze, fresh blackberry cake, fresh blackberry glaze, Healthier Raspberry Cake, lemon blackberry Bundt cake', limoncello syrup lemon bundt cake, sour cream bundt cake, Summer Dessert

Prep Time 25 minutes minutes

Cook Time 55 minutes minutes

Cooling: 1 hour hour

Total Time 2 hours hours 20 minutes minutes

Servings 12 to 14 slices

Calories 430kcal

Author Cathy Pollak

Equipment

• Bundt pan (10 - 12 cup). A 10-cup gives the cake a taller profile and better definition in the finished Bundt pan.
• Stand Mixer or hand mixer. Creams the butter, sugar and lemon zest for a lighter texture.
• mixing bowls For preparing dry ingredients and batter.
• whisk Helps evenly distribute the baking powder, baking soda and salt.
• rubber spatula Useful for folding in the blackberries without crushing them.
• Saucepan (small). Used for both the lemon soak and blackberry glaze.
• large fine mesh sieve Removes the blackberry seeds for a smoother glaze.
• pastry brush Makes it easy to apply the lemon soak evenly over the cake.
• cooling rack Allows the cake to cool properly before glazing.

Ingredients

Cake:

• 3 cups (360 g) all-purpose flour
• 2 tsps (8 g) baking powder
• ½ tsp (3 g) baking soda
• 1 tsp (6 g) fine sea salt
• 1 cup (227 g) unsalted butter softened
• 1¾ cups (350 g) granulated sugar
• 2 tbsps (12 g) lemon zest
• 4 large eggs room temperature
• 1 tbsps (15 ml) vanilla extract
• ¾ cup (180 g) full-fat sour cream
• ¼ cup (60 ml) fresh lemon juice
• 2 cups (300 g) fresh blackberries
• 2 tbsps (16 g) all-purpose flour

Lemon Soak:

• ¼ cup (60 ml) fresh lemon juice
• ¼ cup (50 g) granulated sugar

Fresh Blackberry Glaze:

• 1 cup (150 g) fresh blackberries
• 2 tbsps (30 ml) water
• 2 cups (240 g) confectioners' sugar
• 2-3 tbsps (30-45 ml) fresh lemon juice

Instructions

• Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-cup Bundt pan, making sure every crevice is coated. Bundt cakes have a lot of detail, and taking an extra minute here makes a big difference when it comes time to remove the cake.
• Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside while you prepare the batter.
  3 cups (360 g) all-purpose flour, 2 tsps (8 g) baking powder, ½ tsp (3 g) baking soda, 1 tsp (6 g) fine sea salt
• In a large mixing bowl, beat the butter, sugar, and lemon zest until light and fluffy, about 3 to 4 minutes. The lemon zest does most of the work when it comes to lemon flavor, so don't rush this step.
  1 cup (227 g) unsalted butter, 1¾ cups (350 g) granulated sugar, 2 tbsps (12 g) lemon zest
• Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4 large eggs, 1 tbsps (15 ml) vanilla extract
• Add half of the flour mixture and mix just until incorporated. Add the sour cream and lemon juice, then mix until combined. Add the remaining flour mixture and mix only until no dry streaks remain. Overmixing at this stage can make the cake less tender.
  ¾ cup (180 g) full-fat sour cream, ¼ cup (60 ml) fresh lemon juice
• Toss the blackberries with the flour and gently fold them into the batter. Blackberries are larger and heavier than blueberries, so coating them helps distribute them more evenly throughout the cake.
  2 cups (300 g) fresh blackberries, 2 tbsps (16 g) all-purpose flour
• Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until the center reaches 195°F to 200°F (90°C to 93°C) or a toothpick inserted into the thickest part of the cake comes out with a few moist crumbs attached.
• While the cake bakes, make the lemon soak. Combine the lemon juice and sugar in a small saucepan and heat over medium-low heat until the sugar dissolves completely. Set aside.
  ¼ cup (60 ml) fresh lemon juice, ¼ cup (50 g) granulated sugar
• Allow the cake to cool in the pan for about 15 minutes. Carefully invert it onto a cooling rack. While the cake is still warm, brush the lemon soak evenly over the entire surface. The warm cake absorbs the liquid much more readily than a cooled cake, allowing the lemon flavor to move beyond the surface.
• To make the glaze, cook the blackberries and water in a small saucepan until the berries soften and release their juices. Press the mixture through a fine-mesh strainer, discarding the seeds. This extra step creates a smoother glaze while keeping the fresh blackberry flavor.
  1 cup (150 g) fresh blackberries, 2 tbsps (30 ml) water
• Whisk the blackberry puree, confectioners' sugar, and enough lemon juice together to create a thick but pourable glaze. If the glaze feels too thick, add a little more lemon juice. If it becomes too thin, whisk in more confectioners' sugar.
  2 cups (240 g) confectioners' sugar, 2-3 tbsps (30-45 ml) fresh lemon juice
• Once the cake has cooled completely, transfer it to a serving plate and drizzle the glaze over the top. Let the glaze set before slicing. The cake is excellent the day it is made, but the lemon and blackberry flavors become even more noticeable after an overnight rest.

Notes

• Most of the lemon flavor comes from the lemon zest rather than the juice. Don't skip the zest.
• Brush the lemon soak over the cake while it is still warm. The cake absorbs the liquid much more readily at this stage than after it has cooled.
• Blackberries are larger and heavier than blueberries, so coating them with flour helps distribute them more evenly throughout the cake.
• For the smoothest glaze, strain the cooked blackberries thoroughly to remove the seeds.
• Frozen blackberries may be used in the cake. Add them directly from the freezer without thawing first.

 

 

If you’re making this Lemon Blackberry Bundt Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 125g | Calories: 430kcal | Carbohydrates: 67g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 85mg | Sodium: 190mg | Potassium: 115mg | Fiber: 2g | Sugar: 49g | Vitamin A: 560IU | Vitamin C: 10mg | Calcium: 55mg | Iron: 2mg

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

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The post Lemon Blackberry Bundt Cake with Fresh Blackberry Glaze appeared first on Noble Pig.

Mini Meatloaf Recipe Baked in a Muffin Tin

My mini meatloaf recipe is baked in a muffin tin, so everyone gets individual portions with caramelized edges, lots of tomato glaze, and a shorter cook time than traditional meatloaf. Every serving gets its own browned edges and rich tomato topping, so nobody ends up with a plain center slice.

Six-year-old me had a complicated relationship with meatloaf.

My mom would bring this giant meatloaf to the table, cut me a thick slice, and set it on my plate. She did that thing where she would mix a couple of handfuls of frozen vegetables into it, so there would be a random pea here, a corn kernel there, and a little carrot cube somewhere in the middle of this giant slab of meat. The top had a very thin layer of plain ketchup spread across it, and because the slice seemed enormous to me, there was never enough of the ketchup to hide the taste.

I wasn’t allowed to complain or make a face because that was bad manners, and I was highly opinionated about meatloaf, so naturally I did both, which always had its own set of consequences.

Then everyone else would finish dinner and leave the table, and I would still be sitting there with my meatloaf. At some point I figured out that I could easily push out the corner of the window screen behind me just enough to slip little pieces outside. My outdoor dog, Sparky, happily accepted his role in what became my own highly organized meatloaf disposal operation. When enough of it had disappeared, I pushed the corner of the screen back into place and skipped off as if I finished my dinner.

These mini meatloaves are what six-year-old me would have made instead. They bake in a muffin tin, so every serving gets plenty of tomato glaze and lots of browned edges. Nobody gets the plain center slab-slice. Every little meatloaf feels like its own dinner, and most importantly, nobody needs an escape route and a loyal accomplice named Sparky.

What Makes This Recipe Different

• I put together this recipe through the lens of what I would have wanted to show up at the table when I was six years old because at that age, traditional meatloaf had a few design issues. The top and the ends are always the best part, and there isn’t enough of either. A couple of people get end slices and everybody else gets the middle. The mini meatloaf concept fixes that. Every one gets its own layer of glaze and spends more time in contact with the heat.
• These are not slices of meatloaf. They’re twelve individual meatloaves. I think that’s an important distinction. They each get their own glaze, they cook in about half the time of a traditional loaf, and nobody ends up staring at a plain middle piece wondering why they have to eat this. Especially if you’re under the age of ten.
• The muffin tin does more than make meatloaf cute. It changes the proportions. More of the meat comes into contact with the heat, the glaze has more places to collect, and you’ll feel like you got the good piece.

Ingredients

• Ground Beef – I use 85/15. It has enough fat to keep the meatloaves tender without turning the muffin tin into a greasy mess.
• Bread Crumbs – They hold everything together and help keep the meatloaf tender.
• Yellow Onion – Adds moisture and flavor.
• Ketchup – Goes into the meat mixture and the glaze because not everything needs reinventing.
• Barbecue Sauce – The amount is small, but it gives the meat mixture a little extra something. Use your favorite.
• Garlic – Fresh garlic tastes different than garlic powder, and this recipe benefits from both.
• Worcestershire Sauce – This is where a lot of the savory flavor comes from.
• Garlic Powder, Onion Powder, and Italian Seasoning – A few pantry spices that season the meat all the way through without making it taste heavily seasoned.
• Kosher Salt and Black Pepper – They do exactly what they’re supposed to do.
• Egg – Keeps the mini meatloaves together so they come out of the pan as meatloaves instead of seasoned ground beef.
• Brown Sugar – Mixed into the glaze to balance the tomato flavor.

How to Make Mini Meatloaf

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

• Step One (make the sauce)
  Preheat the oven to 350°F. Stir the ketchup, brown sugar, garlic powder, and onion powder together in a small bowl until smooth. Set it aside while you make the meatloaf mixture. It doesn’t look like much at this stage, but it becomes the sweet tomato topping that ends up on every meatloaf.
• Step Two (mix the meatloaf)
  Add the ground beef, bread crumbs, onion, ketchup, barbecue sauce, garlic, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and egg to a large bowl. Mix everything together just until combined. Ground beef gets firmer the more you work it, so this is not the place to keep stirring for another minute just because you can.
• Step Three (fill the muffin tin)
  Grease a 12-cup muffin tin really well. Divide the meat mixture evenly among the cups, about 55 to 60 grams each if you’re weighing them. Try not to pack the meat down. A lighter hand makes a more tender meatloaf. Spoon the sauce over the tops and make sure every one gets its fair share.
• Step Four (bake and serve)
  Bake for 30 to 35 minutes, or until the centers reach 160°F on an instant-read thermometer. Let the mini meatloaves rest for about 5 minutes before removing them from the pan. They firm up as they sit and are much easier to lift out in one piece.

Recipe Tips

• Mix the meat just until everything comes together. Ground beef has a way of getting firmer the more it’s handled.
• Divide the meat loosely among the muffin cups instead of packing it down. A lighter touch creates a more tender meatloaf.
• Grease the muffin tin generously. The glaze collects around the edges as the meatloaves bake, and a well-greased pan makes removal and cleanup much more pleasant.
• An instant-read thermometer is the easiest way to know when the centers have reached 160°F.
• Let the mini meatloaves rest for about 5 minutes before taking them out of the pan. They hold together better after a short rest and are easier to lift out in one piece.

Storage

• Store leftover mini meatloaves in an airtight container in the refrigerator for up to 4 days.
• To reheat, warm them in the microwave, air fryer, or in a 350°F oven until heated through.
• These freeze well, too. Let them cool completely, transfer them to a freezer-safe container, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

FAQs

• Can I make this as one large meatloaf?
  You can. Transfer the mixture to a loaf pan and bake until the center reaches 160°F. The baking time will be considerably longer than the mini version.
• Can I make mini meatloaf ahead of time?
  Yes. You can mix the meatloaf a day in advance and keep it covered in the refrigerator until you’re ready to bake. You can also bake the meatloaves completely and simply reheat them for dinner.
• Why did my mini meatloaf turn out tough?
  Usually one of three things happened. The meat was overmixed, packed too tightly into the muffin tin, or cooked too long.
• What should I serve with mini meatloaf?
  Mashed potatoes and peas are the classic answer and the combination I grew up with. Macaroni and cheese, green beans, roasted vegetables, fresh creamed corn, or a simple salad are all good alongside these.
• Can I use a different ground meat?
  Yes. Ground turkey, ground chicken, or a combination of ground meats are all fine. The flavor and texture will be a little different, but the method stays the same. If using poultry, cook the meatloaves until the centers reach 165°F.

From My Kitchen Notes

Small observations from the margins.

• Some people spend their entire lives trying to avoid the middle.
• A lot of my childhood grievances were really complaints about fairness. That might be universal.
• The funny thing about being highly opinionated at six is that it usually doesn’t go away.
• Being the last one at the table made an ordinary dinner feel endless.
• Every family has a meal that one person remembers differently than everyone else.
• The vegetable mosaic meatloaf that arrived on my plate as a kid was a no for me.
• The dog and I had very different feelings about meatloaf.
• Some experiences become reference points and everything that comes after gets compared to them.
• Lots of things don’t need to be better. They just need more sauce.
• There are foods where we all want the same piece.
• Some flavors establish permanent residency.
• Why is it some things improve the minute everyone gets their own?
• The difference between comforting and overwhelming is sometimes only a matter of scale.
• Everyone talks about comfort food as though comfort is universal. It isn’t.
• Some foods don’t disappear because you stopped serving them.
• I have been redesigning meatloaf in my head for a long time.
• A lot of comfort foods I make are my old disappointments with better engineering.
• Some foods don’t always need reinvention. They need editing.
• The improved version isn’t always more sophisticated. It’s kinder.
• I’ve spent a lot of time making things the way I wished they had been the first time.
• The ketchup on slab meatloaf runs out way before the meatloaf does. It seems like a lot of things have that problem.
• Not every memorable thing returns, but some never finish leaving.
• I have never interacted with a muffin tin that wasn’t trying to improve morale.
• Sometimes a recipe becomes more appealing when it no longer resembles a commitment.
• There are meals that want very little from you and somehow become favorites because of it.

More Comfort Food Dinners Worth Revisiting

• Creamy Chicken Stew – chicken, vegetables, creamy broth.
• Cacio e Pepe – Pecorino Romano and black pepper.
• Baked Rigatoni – beef, mozzarella, and red sauce.
• Cottage Pie with Gruyère Mashed Potatoes – crisped potatoes, hearty beef base.
• Sheet Pan Pork Chops – pork chops, potatoes, broccoli.

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

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Mini Meatloaf Recipe

These mini meatloaves combine seasoned ground beef, onion, breadcrumbs, and a sweet tomato glaze in individual portions baked in a muffin tin. They cook faster than traditional meatloaf and are a great choice for family dinners, leftovers, and meal prep.

Course Main Course

Cuisine American

Keyword ground beef dinner, meatloaf muffins, meatloaf recipe, mini meatloaf, mini meatloaf recipe, muffin tin meatloaf

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 12 mini meatloaves

Calories 165kcal

Author Cathy Pollak

Equipment

• 12-Count Muffin Tin For individual meatloaf portions.
• mixing bowls (large and small). For combining meatloaf ingredients and stirring together tomato glaze.
• digital thermometer The easiest way to verify the centers have reached 160°F (71°C).

Ingredients

• cooking spray

Meatloaf Sauce:

• ¾ cup (180 g) ketchup
• 2 tbsps (25 g) light brown sugar
• ½ tsp (1.5 g) garlic powder
• ½ tsp (1.5 g) onion powder

Mini Meatloaf:

• 1 lb (454 g) ground beef (85/15)
• ⅔ cup (70 g) plain, dry bread crumbs
• ½ cup (75 g) finely chopped yellow onion
• 1 tbsp (15 g) ketchup
• 1 tbsp (15 g) prepared barbecue sauce
• 2 cloves garlic minced or grated
• 1 tsp (5 g) Worcestershire sauce
• 1 tsp (3 g) garlic powder
• 1 tsp (3 g) onion powder
• 1 tsp (1 g) Italian seasoning
• 1 tsp (5 g) kosher salt
• ½ tsp (1 g) black pepper
• 1 large egg

Instructions

• Preheat oven to 350°F (175°C). Grease a 12-cup muffin tin very well.
  cooking spray
• In a small bowl, stir together the ketchup, brown sugar, garlic powder, and onion powder until combined. Set aside.
  ¾ cup (180 g) ketchup, 2 tbsps (25 g) light brown sugar, ½ tsp (1.5 g) garlic powder, ½ tsp (1.5 g) onion powder
• In a large bowl, combine the ground beef, bread crumbs, onion, ketchup, barbecue sauce, garlic, Worcestershire sauce, garlic powder, onion powder, Italian seasoning, salt, pepper, and egg. Mix just until combined.
  1 lb (454 g) ground beef (85/15), ⅔ cup (70 g) plain, dry bread crumbs, ½ cup (75 g) finely chopped yellow onion, 1 tbsp (15 g) ketchup, 1 tbsp (15 g) prepared barbecue sauce, 2 cloves garlic, 1 tsp (5 g) Worcestershire sauce, 1 tsp (3 g) garlic powder, 1 tsp (3 g) onion powder, 1 tsp (1 g) Italian seasoning, 1 tsp (5 g) kosher salt, ½ tsp (1 g) black pepper, 1 large egg
• Divide the meat mixture evenly among the 12 muffin cups, about 55 to 60 g per portion. Avoid packing the meat tightly.
• Spoon the prepared sauce evenly over the tops of the meatloaves.
• Bake for 30 to 35 minutes, or until the centers reach 160°F (71°C) on an instant-read thermometer.
• Let rest for 5 minutes before removing from the pan and serving.

Notes

• Loosely portioning the meat mixture helps keep the mini meatloaves tender.
• 85/15 ground beef provides the best balance of flavor and texture for this recipe.
• A muffin tin creates more caramelized edges than a traditional meatloaf and gives every serving its own layer of glaze.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freeze cooled mini meatloaves for up to 3 months. Thaw overnight in the refrigerator before reheating.

 

 

If you’re making this Mini Meatloaf Recipe, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 85g | Calories: 165kcal | Carbohydrates: 8g | Protein: 12g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 42mg | Sodium: 360mg | Potassium: 230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 120IU | Vitamin C: 2mg | Calcium: 20mg | Iron: 1mg

Have you made this Mini Meatloaf Recipe? 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 Mini Meatloaf Recipe appeared first on Noble Pig.

Brown Sugar Sour Cream Peach Cobbler Bundt Cake with Bourbon Caramel

This peach cobbler Bundt cake combines brown sugar, sour cream, peaches, cinnamon, and nutmeg in a buttery Bundt cake finished with bourbon caramel. Inspired by peach cobbler, I traded the traditional baking dish for a Bundt pan while keeping the peaches, warm spices, and brown sugar that make cobbler such a favorite dessert. The sour cream keeps the cake tender, while the bourbon caramel gets poured over the top.

If this recipe title sounds like I emptied the ingredients of an entire Southern church cookbook onto a page, then I probably accomplished my goal.

There is no part of me that is Southern except maybe in my soul. I know that sounds completely barfy and cliché, especially coming from someone whose only claim to anything South is Southern California, and obviously that doesn’t count.

I guess what I respond to isn’t necessarily a place as much as a cooking philosophy.

I’ve always preferred creating recipes that aren’t trying to be mysterious. I like adding brown sugar where it belongs or sour cream because the cake will be better for it. And a sauce that nobody was really expecting, but everybody is happy when it shows up at the table. I prefer generously portioned food that’s comfort first and probably needs more self-control than we’re willing to give it. Maybe nostalgic food is a better explanation, especially if it’s sentimental for me.

I know it’s a very different mindset from the lighter, brighter, fresher approach that seems to dominate modern food media these days. I’ve never been much of a follower. When it comes to food, elegance has never really been the thing that catches my attention. What I love is the feeling that somebody cared more about everyone eating the dessert than what anyone might say about it afterward. And I wanted to follow that path with this cake.

This did start as a regular peach cake, but then I let brown sugar in, followed by sour cream. At some point I realized I had all the ingredients of a peach cobbler and I just let it keep going. Then I stood there looking at it and thought, well, if I’m already doing the most, I might as well finish the job. That’s how the bourbon caramel happened.

For a cake like this, you’ll want to use peaches that are ripe but not falling apart. Once peaches become overly soft, they release too much liquid and turn to mush in the batter. These soften during baking while still leaving pieces of peach throughout the cake, which is what I wanted.

The finished cake has all the peach cobbler feelings wrapped into a Bundt cake. It has the peaches, warm spices, and brown sugar that make cobbler so good, along with a bourbon caramel sauce that serves no practical purpose whatsoever beyond making it better.

The final cake reminds me of a recipe card somebody kept hidden inside a church cookbook for thirty years and only shared it after being pressured by three church ladies and a cousin.

That’s usually a pretty good sign.

What Makes This Different

• I know most peach Bundt cakes start with a vanilla cake batter and fold in peaches. I wanted to start somewhere else entirely.
• Instead of creating another peach cake, I started with peach cobbler flavors and translated them into Bundt cake form. The peaches are still there, but so are the brown sugar, cinnamon, and nutmeg that make peach cobbler taste like peach cobbler.
• I wanted the brown sugar to do more than sweeten the cake. With three times as much brown sugar as granulated sugar, the flavor ends up closer to a good peach cobbler filling than a traditional peach cake.
• The sour cream plays a supporting role, helping carry two cups of peaches through the batter while keeping the cake rich and tender. Every slice has pieces of peach throughout.
• I took it further than a glaze or a dusting of powdered sugar. I wanted something that felt more in line with the cobbler inspiration, so I traded the glaze for a warm bourbon caramel that you pour over the cake before serving.
• Nothing here is unfamiliar on its own. Peach cake isn’t unusual, sour cream Bundt cakes are definitely not unusual, and neither is bourbon caramel. What makes this feel special is how everything worked together and became a peach cobbler and Southern-style Bundt cake hybrid. Which is where I wanted it anyway.

Ingredients

• All-Purpose Flour – This is what helps hold together the peaches, sour cream, and bourbon caramel. A little extra flour gets tossed with the peaches before they go into the batter, which helps distribute them more evenly throughout the cake.
• Baking Powder and Baking Soda – Lifts the batter that would otherwise be weighed down by fruit, brown sugar, and sour cream.
• Fine Sea Salt – Shows up in both the cake and the bourbon caramel. A small amount makes a bigger difference than you might expect once the brown sugar and caramel get involved.
• Ground Cinnamon and Nutmeg – These are part of what makes the cake feel inspired by peach cobbler rather than a standard peach cake.
• Unsalted Butter – Adds richness to both the cake and the bourbon caramel.
• Brown Sugar – There’s three times as much brown sugar as granulated sugar in this cake. It shows up in the batter and again in the bourbon caramel, which is part of why this feels much closer to peach cobbler than a typical peach cake. If your brown sugar has turned into a brick, homemade brown sugar takes only a few minutes to make.
• Granulated Sugar – A smaller amount of granulated sugar keeps the cake from becoming entirely a brown sugar project.
• Eggs – Help hold together a batter carrying peaches, sour cream, and plenty of brown sugar.
• Vanilla Extract – Goes into both the cake and the caramel because leaving it out of either one felt wrong.
• Sour Cream – Keeps the cake tender while supporting a batter loaded with fruit.
• Peaches – Use peaches that are ripe but still slightly firm because they soften during baking without completely disappearing into the cake.
• Heavy Cream – Turns the brown sugar and butter into a smooth caramel sauce rather than a thick syrup.
• Bourbon – The bourbon is noticeable, but it doesn’t take over. It joins the brown sugar, cinnamon, nutmeg, and peaches already happening in the cake.

How to Make Peach Cobbler Bundt Cake with Bourbon Caramel

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

• Step One (prepare the pan and mix the dry ingredients)
  Heat the oven to 350°F (175°C). Thoroughly grease and flour a 10 to 12-cup Bundt pan, paying attention to every curve and crevice because Bundt cakes can be surprisingly unforgiving about forgotten spots. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
• Step Two (make the batter)
  Beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, then mix in the vanilla. Add half of the flour mixture, followed by the sour cream, then the remaining flour mixture. By this point, it should be pretty obvious this stopped being a regular peach cake.
• Step Three (add the peaches)
  Toss the peaches with flour before folding them into the batter. It only takes a minute and helps keep the peaches distributed throughout the cake instead of ending up in one area. I like peaches that are ripe but still a little firm for this recipe because they soften during baking while still leaving pieces of peach throughout the cake.
• Step Four (bake the cake)
  Transfer the batter to the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Let the cake cool in the pan for about 10 minutes before turning it out onto a cooling rack.
• Step Five (make the bourbon caramel)
  While the cake cools, combine the brown sugar and butter in a small saucepan over medium heat. Once the butter has melted and the mixture is gently bubbling around the edges, slowly whisk in the heavy cream until smooth, then stir in the bourbon, vanilla, and salt. The caramel comes together quickly and is the reason powdered sugar never really had a chance.
• Step Six (finish and serve)
  Let the caramel cool for 5 to 10 minutes before drizzling it over the cake. Pour it over a warm cake if you want some of the caramel to soak into the surface, or wait until the cake has cooled if you’d rather keep more of it on top. Either way, be generous. Nobody has ever complained about extra bourbon caramel.

Recipe Tips

• Use peaches that are ripe but still slightly firm. Very soft peaches release more liquid and will disappear into the cake instead of leaving pieces of fruit throughout each slice.
• Toss the peaches with flour before folding them into the batter. It helps keep them distributed throughout the cake rather than ending up in one area.
• Grease every crevice of the Bundt pan. Between the fruit, brown sugar, and caramel notes, this isn’t the cake to test your luck with a poorly prepared pan.
• Decide what kind of caramel finish you want before you drizzle. Pouring the caramel over a warm cake allows some of it to soak into the surface, while a cooled cake gives you a more dramatic finish.
• Let the cake cool for about 10 minutes before turning it out of the pan. Too soon and it may break apart. Too long and it may decide the pan is its permanent residence.

Storage

• Store the cake covered at room temperature for up to 2 days or in the refrigerator for up to 5 days.
• If refrigerated, let slices sit at room temperature for a bit before serving or warm them slightly to soften the caramel.
• Like many brown sugar cakes, the flavors get better as the cake sits. The peaches, spices, and caramel become even more noticeable by the next day.
• The bourbon caramel can be stored separately in the refrigerator for up to 1 week. Warm gently before serving if it becomes too thick.

FAQs

• Why is this called a peach cobbler Bundt cake?
  Because I started with peach cobbler flavors and eventually ended up with a Bundt cake. The peaches, brown sugar, cinnamon, and nutmeg all came along from the cobbler side of the conversation.
• Can I use frozen peaches?
  Yes, but thaw them completely and pat away excess moisture before adding them to the batter. I’ve had excellent results using frozen peaches when fresh peaches weren’t available.
• Can I use canned peaches?
  I wouldn’t recommend it. Canned peaches are much softer and add extra moisture to the batter, which changes the texture of the finished cake.
• Do I have to use bourbon in the caramel?
  No. The caramel is still delicious without it. Simply leave the bourbon out or sub with vanilla extract or apple juice and continue with the recipe as written.
• Why use brown sugar instead of all granulated sugar?
  The brown sugar does a lot more than sweeten the cake. With three times as much brown sugar as granulated sugar, the flavor ends up much closer to peach cobbler than a traditional peach cake.
• Why use sour cream?
  Sour cream helps support a batter carrying two cups of peaches. It also gives the cake the texture I wanted without turning it into something that feels fragile once it’s sliced.
• Can I make this cake ahead of time?
  I actually prefer it the next day. The peaches, spices, brown sugar, and caramel have a little more time to get acquainted, and the cake somehow feels even more like itself.
• What if I don’t have a Bundt pan?
  You can bake the batter in two loaf pans, although the baking time will need to be adjusted. The Bundt shape is part of the fun, but nobody is eating this cake because of the pan.

Kitchen Notes

Observations from the margins. Not recipe tips.

• Peaches spend a lot of time convincing everyone they’re simple. They spend the entire bake surrounded by cake and remain recognizable.
• A surprising number of my decisions start with, “Well, if we’re already doing this…”
• The difference between a peach and peach cobbler is usually someone making the decision not to stop.
• The caramel comes in late, but nobody remembers the cake without it.
• Brown sugar has never shown me much interest in moderation.
• The peaches are firm enough to survive the trip through the oven. Not everything benefits from falling apart at the first sign of warmth.
• I’ve figured out there is a point in every recipe where adding one more thing becomes either wisdom or poor judgment. Experience has taught me confidence.
• The bourbon does not take over, but it does change the conversation.
• Some desserts begin with self-control. The best ones take it further.
• The peaches release exactly enough of themselves to belong.
• Not everything that looks excessive is excessive. Sometimes it’s completion.
• The recipe was complete before the bourbon caramel. The caramel refused to accept that answer.
• The difference between peach cake and peach cobbler is often a series of increasingly committed decisions.
• The caramel changes absolutely everything while technically changing very little.
• Holding things back and being unfinished are never the same thing.
• A surprising amount of baking is deciding whether you’re done or just tired.
• The caramel wasn’t necessary. Neither are most unforgettable things.
• The cake was never concerned about the peaches. The peaches were worried about the cake.
• The difference between enough and memorable is usually smaller than you’re expecting.
• There are people who see bourbon caramel and immediately understand what’s really happening here.
• The peaches go in one thing and come out another. Most transformations work that way.
• The cake does not become better by removing the parts that make it complicated.
• Not every ingredient is prepared for what happens after the oven.
• When everyone is talking balance, I’m thinking dessert just prefers satisfaction.
• The recipe gets considerably more interesting once nothing is trying to leave.
• The cake is better because every ingredient agreed to participate.
• Some things only make sense after they’ve been through the oven.
• Sometimes the final ingredient is always the best idea.
• Some things spend years becoming what they were always going to be.

More Desserts That Refused to Keep Things Simple

• No-Bake Strawberry Lemon Icebox Cake – lemon curd, strawberries, mascarpone layers
• Lemon Blueberry Sour Cream Bundt Cake – lemon batter with blueberries throughout
• Carrot Cake with Apricot Filling – apricot filling, white chocolate frosting
• Biscoff Butter Cookies – strawberry and cookie butter frosting
• Blueberry Cobbler – blueberry cobbler with secret spice

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Peach Cobbler Bundt Cake with Bourbon Caramel

Peach cobbler Bundt cake with bourbon caramel combines brown sugar, sour cream, peaches, cinnamon, and nutmeg in a buttery Bundt cake finished with a warm bourbon caramel drizzle. Inspired by the flavors of peach cobbler, it trades the traditional baking dish for a Bundt pan while keeping the peaches, warm spices, and brown sugar that inspired the recipe in the first place.

Course Cake, Dessert

Cuisine American

Keyword bourbon caramel cake, brown sugar peach cake, Bundt cake recipe, fresh peaches cake, peach Bundt cake, peach cobbler Bundt cake, peach dessert, Summer Dessert

Prep Time 30 minutes minutes

Cook Time 55 minutes minutes

Cooling: 30 minutes minutes

Total Time 1 hour hour 55 minutes minutes

Servings 12 to 14 slices

Calories 510kcal

Author Cathy Pollak

Equipment

• Bundt pan (10 to 12-cup / 2.4 to 2.8 L) Creates the classic Bundt shape and enough volumefor the fruit-filled batter.
• hand mixer or stand mixer. Creams the butter and sugars properly for the cake batter.
• mixing bowls For preparing the dry ingredients and batter.
• whisk Helps evenly distribute the spices and leavening agents.
• rubber spatula Useful for folding the peaches into the batter without breaking them apart.
• Saucepan (small). Used to make the bourbon caramel.
• cooling rack Allows the cake to cool evenly before adding the caramel.

Ingredients

Peach Cobbler Bundt Cake:

• 3 cups (360 g) all-purpose flour
• 2 tsps (8 g) baking powder
• ½ tsp (3 g) baking soda
• 1 tsp (6 g) fine sea salt
• 1 tsp (3 g) ground cinnamon
• ½ tsp (1 g) ground nutmeg
• 1 cup (226 g) unsalted butter softened
• 1½ cups (310 g) packed light brown sugar
• ½ cup (100 g) granulated sugar
• 4 large eggs room temperature
• 1 tbsp (15 ml) vanilla extract
• ¾ cup (180 g) full-fat sour cream
• 2 cups (300 g) peeled and diced fresh peaches
• 2 tbsps (16 g) all-purpose flour for peaches

Bourbon Caramel:

• 1 cup (200 g) packed light brown sugar
• 6 tbsps (85 g) unsalted butter
• ½ cup (120 ml) heavy cream
• 1 tbsp (15 ml) bourbon
• 1 tsp (5 ml) vanilla extract
• pinch of salt

Instructions

• Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10 to 12-cup (2.4 to 2.8 liter) Bundt pan, making sure every crevice is coated well. Cake goop also works well for this recipe.
• Whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg in a medium bowl.
  3 cups (360 g) all-purpose flour, 2 tsps (8 g) baking powder, ½ tsp (3 g) baking soda, 1 tsp (6 g) fine sea salt, 1 tsp (3 g) ground cinnamon, ½ tsp (1 g) ground nutmeg
• In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  1 cup (226 g) unsalted butter, 1½ cups (310 g) packed light brown sugar, ½ cup (100 g) granulated sugar, 4 large eggs, 1 tbsp (15 ml) vanilla extract
• Add half of the flour mixture, followed by the sour cream, then the remaining flour mixture. Mix just until combined.
  ¾ cup (180 g) full-fat sour cream
• Toss the peaches with the flour, then gently fold them into the batter. Coating the peaches with flour helps distribute them more evenly throughout the cake.
  2 cups (300 g) peeled and diced fresh peaches, 2 tbsps (16 g) all-purpose flour
• Transfer the batter to the prepared Bundt pan and smooth the top.
• Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Let the cake cool in the pan for 10 minutes before carefully inverting it onto a cooling rack. For a caramel topping that stays mostly on the surface of the cake, allow the cake to cool completely before drizzling. For a topping that soaks into the cake, drizzle while the cake is still warm.
• To make the bourbon caramel, combine the brown sugar and butter in a small saucepan over medium heat. Stir frequently until the butter is melted and the mixture is smooth and gently bubbling around the edges. Slowly whisk in the heavy cream and continue whisking until smooth. Remove from the heat and stir in the bourbon, vanilla extract, and salt. Let the caramel cool for 5 to 10 minutes before drizzling. The caramel will thicken slightly as it cools.
  1 cup (200 g) packed light brown sugar, 6 tbsps (85 g) unsalted butter, ½ cup (120 ml) heavy cream, 1 tbsp (15 ml) bourbon, 1 tsp (5 ml) vanilla extract
• Drizzle the bourbon caramel over the cake before serving.

Notes

• Use peaches that are fragrant and slightly soft but not overly juicy. Smaller pieces distribute more evenly throughout the cake. 
• Frozen peaches work well after thawing and patting dry. They also eliminate the need for peeling.
• Greasing the Bundt pan thoroughly is especially important because of the fruit and brown sugar in the batter.
• For a more dramatic caramel finish, allow the cake to cool completely before drizzling.
• The cake can be made a day ahead. The flavors continue to develop as it sits.
• Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
• Freeze the cake without the caramel topping for up to 2 months. Thaw overnight in the refrigerator and add the caramel before serving.

 

 

If you’re making this Peach Cobbler Bundt Cake, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 130g | Calories: 510kcal | Carbohydrates: 68g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 105mg | Sodium: 250mg | Potassium: 125mg | Fiber: 1g | Sugar: 48g | Vitamin A: 850IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 2mg

Have you made this Peach Cobbler Bundt 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 Peach Cobbler Bundt Cake with Bourbon Caramel appeared first on Noble Pig.

Chicago Hot Dog Pigs in a Blanket with All the Flavors of a Chicago Dog

Chicago hot dogs already have a devoted following, so I knew I couldn’t just sprinkle celery salt on a pig in a blanket and call it a “recipe.” I also have a weakness for taking one food and turning it into another. I used classic sport peppers to bake alongside the beef franks, while the mustard, relish, onion, and tomato end up in a creamy dipping sauce that brings the rest of the Chicago dog experience along with it.

We were a strict Los Angeles Dodgers family. Baseball was never an occasional thing in our house. It was on all the time during baseball season, and every once in a while the Cubs would show up on television. Whenever they did, I knew my dad would be making Chicago dogs.

I’ve written before about my dad’s connection to the Chicago Cubs. Before World War II interrupted his baseball career, he pitched for the Los Angeles Angels, the Cubs’ top farm team at the time. As a little kid, though, none of that meant much to me. The Cubs would show up on TV, my dad would make Chicago dogs, and I was immediately interested.

And because kids love weirdness, the part I liked most was the relish.

Back then, my dad made his own bright green Chicago-style relish by adding a couple drops of blue food coloring to regular pickle relish. The second it showed up on the table, I was excited. That relish was radioactive, neon green, and looked like it needed a warning label. And I thought it was the greatest thing I’d ever seen.

At the time, Chicago dogs were just another baseball food to me (even though inherently, they were street food), right alongside a Dodger Dog. I never thought much about why they appeared whenever the Cubs were on television. Years later, it finally clicked. The Cubs were part of my dad’s story, so every now and then Chicago found its way into ours.

My Chicago hot dog pigs in a blanket take everything I loved about those homemade game-day hot dogs and turn them into party food. The sport peppers bake right alongside the little beef franks, while the mustard, relish, onion, and tomato become a creamy dip that has all the flavors of a Chicago dog without balancing seven toppings on top of a bun.

I still get excited when I see that bright green relish. Some habits apparently stick around longer than baseball seasons.

What Makes These Different

• Most pigs in a blanket wrap the cocktail frank in dough and serve it with mustard on the side. I borrowed the flavors of a Chicago-style hot dog and reworked them into something that functions as a party appetizer.
• The biggest challenge wasn’t wrapping a hot dog in puff pastry. It was figuring out how to keep the flavors of a Chicago dog without making the pastry soggy. A traditional Chicago dog piles mustard, relish, onion, tomato, sport peppers, and celery salt right on top of the hot dog. That works great in a bun. Puff pastry is a different story.
• Instead of forcing every topping into the pastry, I divided the flavors between the pigs in a blanket and the dip. The beef franks, sport peppers, poppy seeds, and celery salt stay with the pastry, while the mustard, relish, onion, and tomato go into a creamy dipping sauce. Every ingredient still has a place, but the pastry stays crisp.
• I wanted the sport peppers to bake directly alongside the franks rather than scattered on top afterward. That little detail means every bite gets some of the tangy heat that makes a Chicago dog immediately recognizable.

Ingredients

• Puff Pastry – This is what gives these pigs in a blanket their flaky layers and crisp texture. It also stands up to the dipping sauce, which is important because nobody stops at one or five.
• Beef Cocktail Franks – Traditional Chicago-style hot dogs are made with all-beef franks. Using them here keeps the recipe connected to its inspiration and gives the filling a richer flavor.
• Sport Peppers – Sport peppers have the tangy heat that makes a Chicago dog immediately recognizable. If you can’t find them, pepperoncini are the closest substitute.
• Egg and Water – A quick egg wash helps the pastry bake up golden and shiny instead of pale.
• Poppy Seeds – Chicago dogs are traditionally served on poppy seed buns, so a sprinkle on top helps carry that detail into the finished appetizer.
• Celery Salt – Chicago dog fans can spot celery salt immediately. A little goes a long way and helps tie the whole recipe together.
• Mayonnaise – Creates the creamy base of the dipping sauce and brings together the mustard, relish, onion, and tomato.
• Yellow Mustard – Bright, classic yellow mustard keeps the dip firmly rooted in Chicago dog tradition.
• Chicago-Style Sweet Relish – The bright green relish is part of the fun. If you can’t find it, regular sweet pickle relish works perfectly well and still has the flavor. A couple drops of blue food dye will turn it green.
• White Onion – Grated onion blends into the sauce so you get the flavor instead of the occasional giant chunk.
• Sport Pepper Brine – A splash of brine reinforces the pepper flavor.
• Tomato – Fresh tomato gets added right before serving so it stays fresh and doesn’t thin out the dip.

How to Make Chicago Hot Dog Pigs in a Blanket

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

• Step One (get the pastry ready)
  Heat the oven to 400°F (205°C) and line a sheet pan with parchment paper. If the puff pastry starts sticking, give the counter a light dusting of flour. Roll the pastry enough to smooth it out, then cut it into 25 squares. Nobody is bringing out a ruler for this.
• Step Two (wrap everything up)
  Set a cocktail frank diagonally across each square and place a sport pepper right alongside it. Whisk together the egg and water, then brush one corner of each square with the egg wash. Fold the opposite corner over first, then bring the egg-washed corner over the top and press gently to seal. Leave the ends of the franks sticking out. They look better that way and help everyone recognize what they’re grabbing off the platter.
• Step Three (make them look like Chicago dogs)
  Brush the tops with the remaining egg wash and scatter over the poppy seeds and celery salt. Bake for 16 to 20 minutes, until the pastry is deeply golden, puffed, and flaky. Let them cool for about 5 minutes on the pan unless you’re interested in finding out how hot sport peppers can get.
• Step Four (stir together the dip)
  While the pigs in a blanket bake, stir together the mayonnaise, yellow mustard, relish, grated onion, sport pepper brine, and celery salt. The mixture should taste like somebody convinced a Chicago dog to become a dipping sauce.
• Step Five (finish and serve)
  Spoon the dip into a serving bowl and scatter the diced tomato over the top right before serving. Keeping the tomato on top instead of stirring it in helps the dip stay thick while the tomato stays fresh. Serve everything warm and watch people become very protective of the platter.

Recipe Tips

• Pat the sport peppers dry before assembling. A little moisture isn’t a problem, but soaking wet peppers will keep the pastry from getting as crisp as it should.
• Leave the ends of the franks exposed. It helps everything bake evenly and makes it obvious that these are pigs in a blanket and not tiny mystery pastries.
• Be a little stingy with the celery salt. Between the franks, sport peppers, and dip, there’s already plenty going on.
• Add the tomato to the dip right before serving. Stirring it in too early will thin the dip and take away some of the fresh tomato flavor.
• Make more than you think you’ll need. Twenty-five sounds like a lot until everyone starts grabbing seconds. This recipe scales easily if you’re feeding a crowd.

Storage

• Chicago hot dog pigs in a blanket are at their best the day they’re baked, when the pastry is crisp and flaky. Store leftovers in an airtight container in the refrigerator for up to 3 days.
• For the best texture, reheat them in a 350°F (175°C) oven or air fryer until warmed through and crisp again. The microwave will work, but the pastry won’t be nearly as crisp.
• Store the dip separately and add fresh tomato just before serving.

FAQs

• Can I use crescent dough instead of puff pastry?
  Yes. Crescent dough is fine, but the finished texture will be softer and more bread-like. Puff pastry is where the flaky layers and crisp edges come from.
• What can I use instead of sport peppers?
  Pepperoncini are the closest substitute and have a similar tangy bite. The flavor won’t be exactly the same, but they’ll still be delicious.
• Can I make them ahead of time?
  Yes. Assemble the pigs in a blanket several hours ahead and refrigerate them until you’re ready to bake. Wait to brush on the egg wash until just before they go into the oven.
• Why is the tomato added to the dip instead of baked into the pastry?
  A traditional Chicago dog has fresh tomato, but tomato and puff pastry aren’t always the best roommates. Adding it to the dip keeps the pastry crisp.
• Do I have to use the bright green Chicago-style relish?
  No. The bright green relish is part of the classic Chicago dog look, but regular sweet pickle relish is fine if the neon green color is not important to you.
• Can I double the recipe?
  Yes. This recipe scales very easily and is one of my favorite appetizers for game days and parties.

From My Kitchen Notes

Existential observations from the margin notes.

• Some things are easier to enjoy when they stop pretending to be complicated. Food and people.
• The best part was never the radioactive relish. That’s a lie. It was absolutely the radioactive relish.
• The relish may be radioactive, but it never scared me away. Some things look alarming at first and turn out to be the best part.
• Sport peppers are tiny and almost impossible to not notice. Everybody should be so lucky.
• The sport peppers go right into the middle instead of ending up safely off to the side where they can’t affect anything.
• Leaving important ingredients out doesn’t make them disappear.
• Proximity isn’t always the problem people think it is. Some foods improve when everything gets a little closer together.
• Puff pastry has always rewarded commitment. Once you start wrapping, you need to finish.
• So many people insist on authenticity. Then there are those of us willing to wrap a cocktail frank in puff pastry and call it a Chicago dog.
• Every family has a tradition that makes perfect sense once somebody explains it. Mine involved blue food coloring and baseball.
• Sometimes the explanation arrives decades after the hot dog.
• Sometimes you don’t realize what things are until they’re already true.
• It’s possible to spend years looking directly at something and only understand it later.
• There is a difference between understanding something and being perceptive enough to recognize it.
• A surprising amount of my life has been repetition slowly revealing its purpose.
• Clarity rarely arrives at the beginning of the story.
• Some things only make sense years later.
• There comes a point where being understood and being willing become two different conversations and decisions.

More Appetizers That Started as Something Else

• Hot Honey Peach Chicken and Waffle Bites – chicken and waffles, party-sized.
• Crispy Rice Crab Rangoon Bites – crab rangoon on crispy rice.
• Tater Tot Poutine – cheese curds, gravy, crispy tots.
• Fried Dill Pickle Dip – pickle dip with buttery topping.
• Jalapeño Popper Dip – creamy, cheesy, jalapeño-loaded dip.

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

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Chicago Hot Dog Pigs in a Blanket

Chicago hot dog pigs in a blanket turn a fully loaded Chicago dog into a party-friendly appetizer. Sport peppers bake alongside beef cocktail franks in flaky puff pastry while a creamy mustard relish dip brings the rest of the classic Chicago dog toppings to the table.

Course Appetizer

Cuisine American

Keyword Chicago hot dog appetizer, Chicago hot dogs pigs in a blanket, cocktail franks, game day appetizer, pigs in a blanket, puff pastry appetizer, sport peppers

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 25 pigs in a blanket

Calories 115kcal

Author Cathy Pollak

Equipment

• baking sheet Holds the pigs in a blanket while they bake.
• parchment paper Prevents sticking and makes cleanup easier.
• Pizza Cutter or sharp knife. For cutting puff pastry in even squares.
• mixing bowls For mixing the egg wash and making the mustard relish dip.
• pastry brush Helps evenly apply the egg wash.
• rolling pin To roll out the puff pastry.

Ingredients

Pigs in a Blanket:

• all-purpose flour for dusting, if needed
• 1 sheet (245 g) puff pastry thawed (best if thawed in the fridge overnight)
• 25 beef cocktail franks (there are many brands, Hillshire Farms, Vienna Beef, Nathan's etc)
• 25 small sport peppers or pepperoncini
• 1 large egg
• 1 tsp (5 ml) water
• 1 tbsp (9 g) poppy seeds
• ½ tsp (1.5 g) celery salt

Creamy Mustard Relish Dip:

• ½ cup (115 g) mayonnaise
• ¼ cup (60 g) yellow mustard
• 3 tbsps (45 g) Chicago-style sweet relish or regular sweet pickle relish
• 1 tbsp (15 g) grated white onion
• 1 tsp (5 ml) sport pepper brine or pepperoncini brine
• ¼ tsp (0.75 g) celery salt
• ¼ cup (40 g) seeded and finely diced tomato

Instructions

• Preheat the oven to 400°F (205°C) and line a sheet pan with parchment paper. Dust the work surface lightly with flour if the pastry feels sticky. Roll the puff pastry just enough to even the surface, then cut it into 25 equal squares.
  all-purpose flour , 1 sheet (245 g) puff pastry
• Place one cocktail frank diagonally across the center of each pastry square. Place one sport pepper strip next to the frank.
  25 beef cocktail franks, 25 small sport peppers
• Whisk the egg and water together in a small bowl until smooth.
  1 large egg, 1 tsp (5 ml) water
• Brush one corner of each pastry square with the egg wash. Fold the opposite corner over the frank, then fold the egg-washed corner over the top. Leave both ends of the frank exposed and press the overlap gently so it stays closed while baking. Arrange the pigs in a blanket on the prepared baking sheet.
• Brush the tops with the remaining egg wash, then sprinkle with the poppy seeds and celery salt.
  1 tbsp (9 g) poppy seeds, ½ tsp (1.5 g) celery salt
• Bake for 16 to 20 minutes, or until the pastry is puffed, golden brown, and crisp. Let the pigs in a blanket cool on the pan for 5 minutes.
• While the pigs in a blanket bake, stir the mayonnaise, yellow mustard, relish, grated onion, sport pepper brine, and celery salt together in a mixing bowl until combined. Transfer the dip to a serving bowl.
  ½ cup (115 g) mayonnaise, ¼ cup (60 g) yellow mustard, 3 tbsps (45 g) Chicago-style sweet relish, 1 tbsp (15 g) grated white onion, 1 tsp (5 ml) sport pepper brine, ¼ tsp (0.75 g) celery salt
• Top the dip with the diced tomato right before serving. Do not stir the tomato into the dip so the sauce stays thick and the tomato stays fresh.
  ¼ cup (40 g) seeded and finely diced tomato
• Serve the warm pigs in a blanket with the mustard relish dip on the side for the full Chicago dog experience.

Notes

• Pat the cocktail franks and sport peppers dry before assembling. Excess moisture will soften the puff pastry.
• Leave the tomato on top of the dip rather than stirring it in. This keeps the dip thick and prevents excess moisture from watering it down.
• Pepperoncini can be substituted for sport peppers if needed.
• Crescent dough sheets can be used instead of puff pastry, though the finished texture will be softer and less flaky.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through and crisp.

 

 

If you’re making these Chicago Hot Dogs Pigs in a Blanket, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 38g | Calories: 115kcal | Carbohydrates: 6g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 14mg | Sodium: 240mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 0.4mg

Have you made these Chicago Hot Dogs Pigs in a Blanket? 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 Chicago Hot Dog Pigs in a Blanket appeared first on Noble Pig.

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

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Pecan Cream Pie

Pecan cream pie is a cold, creamy dessert made with a buttery pecan crust and a fluffy cream cheese filling packed with toasted pecans. It's the perfect warm-weather alternative to traditional pecan pie, delivering plenty of pecan flavor in every chilled slice.

Course Dessert, Pie

Cuisine American, Southern

Keyword chilled pecan pie, cream cheese pecan pie, pecan cream pie, pecan dessert, pecan pie alternative, summer pie recipe, toasted pecan pie

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Chilling 8 hours hours

Total Time 8 hours hours 37 minutes minutes

Servings 8 to 10 slices

Calories 515kcal

Author Cathy Pollak

Equipment

• 9-inch pie plate Holds the crust and filling while creating the classic pie shape.
• mixing bowls One for the cream cheese mixture and one for the whipping cream.
• Stand Mixer or hand mixer. For a smooth filling and properly whipped cream.
• rubber spatula For gently folding the whipped cream into the filling without deflating it.
• baking sheet Useful for toasting the pecans.
• piping bag with large star tip (optional) If you want to a pipe whipped cream onto the finished pie.

Ingredients

Pecan Crust:

• 1 cup (110 g) finely chopped pecans
• ½ cup (60 g) graham cracker crumbs
• ½ cup (60 g) vanilla wafer crumbs
• 3 tbsps (38 g) granulated sugar
• ½ tsp (1 g) ground cinnamon
• 6 tbsps (85 g) unsalted butter melted

Pecan Cream Filling:

• 1½ cups (165 g) toasted chopped pecans
• 8 oz (226 g) full-fat cream cheese softened
• ½ cup confectioners' sugar
• 1 tsp (5 ml) vanilla extract
• 1 cup (240 ml) heavy whipping cream
• ¼ cup (60 g) packed light brown sugar

Optional Toppings:

• sweetened whipped cream
• chopped pecans
• caramel sauce

Instructions

• Preheat the oven to 350°F (175°C). In a medium bowl, combine the chopped pecans, graham cracker crumbs, vanilla wafer crumbs, sugar, cinnamon, and melted butter until evenly moistened. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish. Bake for 10 to 12 minutes, or until lightly golden and fragrant. Set the crust aside to cool completely.
  1 cup (110 g) finely chopped pecans, ½ cup (60 g) graham cracker crumbs, ½ cup (60 g) vanilla wafer , 3 tbsps (38 g) granulated sugar, ½ tsp (1 g) ground cinnamon, 6 tbsps (85 g) unsalted butter
• Once the crust comes out of the oven, spread the pecans on a small baking sheet and toast them in the 350°F (175°C) oven for 5 to 7 minutes, or until fragrant. Let them cool completely, then roughly chop. Toasting deepens the pecan flavor and helps the nuts remain distinct throughout the filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Add the confectioners' sugar and vanilla extract and mix until fully incorporated.
  1½ cups (165 g) toasted chopped pecans, 8 oz (226 g) full-fat cream cheese, ½ cup confectioners' sugar, 1 tsp (5 ml) vanilla extract
• In a separate bowl, whip the heavy cream and brown sugar to stiff peaks. The whipped cream gives the filling its light texture and helps it hold its shape once chilled. Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Folding preserves the air in the whipped cream, creating a lighter pecan cream filling. Fold in the toasted pecans, reserving a small handful for garnish. Distributing the pecans throughout the filling makes sure there is pecan flavor in every bite.
  1 cup (240 ml) heavy whipping cream, ¼ cup (60 g) packed light brown sugar
• Spoon the pecan cream filling into the cooled pecan crust and smooth the top. Cover and refrigerate for at least 8 hours or overnight. The extended chill time allows the filling to firm up for slicing and gives the flavors time to develop. Before serving, top with whipped cream, the reserved pecans, and a drizzle of caramel if desired.
  sweetened whipped cream, chopped pecans, caramel sauce

Notes

• Toast the pecans before adding them to the filling. Toasting intensifies their flavor and prevents them from tasting muted once chilled.
• Allow the crust to cool completely before adding the filling. A warm crust can soften the filling and affect the final texture.
• For the best slices, chill the pie overnight.
• Store covered in the refrigerator for up to 4 days.
• The assembled pie is not recommended for freezing, as the texture of the filling can change after thawing.

 

 

If you’re making this pecan cream pie, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 140g | Calories: 515kcal | Carbohydrates: 29g | Protein: 6g | Fat: 43g | Saturated Fat: 17g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Cholesterol: 75mg | Sodium: 185mg | Potassium: 175mg | Fiber: 2g | Sugar: 19g | Vitamin A: 850IU | Calcium: 65mg | Iron: 1mg

Have you made this Pecan Cream 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 Pecan Cream Pie appeared first on Noble Pig.

The Pyrex Bowl Method

I made this no-knead peasant bread with a simple high-hydration dough that rises in a Pyrex bowl and bakes in the same vessel. The bowl supports the dough as it proofs, which helps create a tall, round loaf with a golden crust and soft interior. You will not need a Dutch oven, stand mixer, or specialty bread-baking equipment for this recipe.

I make a lot of bread, which means I’ve accumulated a lot of bread equipment over the years. Some of it I use regularly and some of it spends most of its life shoved onto shelves waiting for me to remember I own it. I also know most bread recipes assume everybody has a Dutch oven, a banneton, a baking stone, or whatever the latest must-have bread tool happens to be. A lot of my own recipes do. I’m winking at you Dutch oven bread.

While I had this dough rising in a Pyrex bowl on the counter, I thought why couldn’t I just bake it in this bowl? Maybe it’s normally used for cookie dough, salad or something else. Either way, there’s a decent chance you already own it. Here’s the caveat, you cannot use any bowl for this method. This is not the time to pull out the glass bowl from the dollar store. I used a 2.5-quart (2.4 L) Pyrex bowl, the middle-sized one from that stack of three bowls we have all bought or been gifted at some point.

The bowl does more than hold the dough while it rises. It supports this very wet dough as it rises, gives the loaf its tall rounded shape, and goes straight into the oven for baking. The rise and the bake happen in the same bowl, which means less handling and less equipment. The first time I pulled this loaf out of the oven, I was surprised by how well it worked. The crust was golden, and the inside stayed soft. The shape makes it look like this was your idea all along.

What Makes This Recipe Different

• As I mentioned before, most no-knead bread recipes rely on a Dutch oven or another heavy baking vessel to help support the dough as it bakes. I wanted to see if I could get a similar tall, round loaf using something many of us already have in the kitchen, a Pyrex bowl. Because I’m here working for you. Ha.
• The Pyrex bowl is part of the reason this method works. This is a very high-hydration dough, which means it contains more water than most traditional bread recipes. That extra hydration is what helps create the airy crumb without kneading, but it also makes the dough softer and more likely to spread as it rises. The Pyrex bowl supports the dough during the second rise and helps it rise upward rather than outward.
• The dough proofs and bakes in the same bowl, which means less handling and fewer pieces of equipment. You are still going to use another bowl for the initial mixing of the ingredients. But you are going to end up with a tall peasant-style loaf that is perfect for sandwiches and toast. This is my favorite bread for my daily PB & J.
• The high-hydration dough and the oven-safe Pyrex bowl are what give this bread its shape, texture, and character.

Ingredients

• All-purpose flour – Gives the loaf enough support to rise tall in the bowl while still staying soft enough for sandwiches and toast.
• Fine sea salt – Adds flavor and helps keep the dough from rising too quickly.
• Granulated sugar – Feeds the yeast and helps the crust develop its golden color during baking.
• Instant yeast – Gives the dough a reliable rise and can be mixed directly into the dry ingredients without proofing first. Active dry yeast can also be used, but the rise will take a little longer.
• Warm water – This recipe uses a generous amount of water, creating a very wet dough that rises easily and develops naturally during the proofing process instead of relying on kneading.
• Nonstick cooking spray – Keeps the loaf from sticking to the bowl and helps it release cleanly after baking.

How to Make No-Knead Peasant Bread in a Pyrex Bowl

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

• Step One (mix the dough)
  Add the flour, salt, sugar, and instant yeast to a large bowl and stir everything together. Pour in the warm water and mix until there aren’t any dry patches left. The dough is going to look alarmingly wet and sticky compared to most bread doughs. Resist the urge to add more flour. This loaf depends on that extra moisture.
• Step Two (let the dough rise)
  Cover the bowl and place it somewhere warm until the dough doubles in size, about 1½ to 2 hours. I usually use the oven with the light turned on. By the time it’s ready, the dough should look puffy, airy, and full of life.
• Step Three (shape the loaf)
  Lightly flour your work surface and sprinkle a little flour over the top of the dough. Gently pull the edges underneath to form a rough ball, then continue tucking until you have a round loaf. This isn’t the time to wrestle with it. A light touch goes a long way here.
• Step Four (proof in the Pyrex bowl)
  Generously coat a 2.5-quart oven-safe Pyrex bowl with nonstick spray. Place the dough seam-side down in the bowl, cover loosely, and let it rise until it crowns slightly above the rim, about 45 to 60 minutes. This is where the bowl starts doing some of the work, helping the dough rise upward and hold that tall rounded shape.
• Step Five (bake the bread)
  Bake at 350°F until the loaf is deeply golden and the center reaches 190°F to 195°F on an instant-read thermometer, about 40 to 50 minutes. If your oven runs hot, lower the temperature by 25 degrees. Glass and metal don’t behave exactly the same in the oven, and a small adjustment can keep the outside from getting ahead of the inside.
• Step Six (cool before slicing)
  Remove the bread from the bowl and place it on a wire rack. I know it’s tempting to cut into it immediately, but give it at least 30 minutes. Fresh bread has terrible timing and always smells ready before it really is.

Recipe Tips

• This dough is much wetter than most bread doughs. It will look sticky, loose, and messy. Resist the urge to add extra flour. The higher water content is part of what gives this loaf its airy texture and helps it rise without kneading.
• Pay attention to the dough more than the clock. A warm kitchen may have the dough ready sooner, while a cooler kitchen may take longer. Look for dough that has doubled in size and looks puffy before moving on.
• Use a 2.5-quart Pyrex bowl made from tempered glass and inspect it before baking. Skip any bowl with chips, cracks, or damage. This is not the recipe for experimenting with mystery glass.
• Start with room-temperature glass and avoid sudden temperature changes. Don’t move the bowl from the refrigerator directly into a hot oven, and don’t place a hot bowl onto a cold, wet, or metal surface when it comes out of the oven.
• Every oven has its own personality. If yours tends to run hot, lower the temperature by 25 degrees. Glass and metal don’t bake exactly the same way, and a slightly lower temperature can help the loaf bake more evenly.
• If the top of the loaf is getting darker than you’d like before the center is fully baked, loosely tent it with foil for the remainder of the baking time.
• An instant-read thermometer removes the guesswork. Because this loaf rises tall in the bowl, the center can take longer to bake than the crust suggests. Look for an internal temperature of 190°F to 195°F before removing it from the oven.

Storage

• Store the cooled loaf tightly wrapped at room temperature for up to 3 days. The crust will soften slightly as it’s stored, but the bread stays fresher longer this way.
• The crust is at its best the day it’s baked. By the second day it softens a bit, which makes this bread especially good for toast, grilled sandwiches, and dunking into soup.
• If you prefer a crisper crust, store the loaf in a paper bag and plan to enjoy it the same day.
• For longer storage, slice the loaf and freeze the slices in a freezer-safe bag for up to 3 months. Individual slices can go straight from the freezer into the toaster.

FAQs

• Why is my dough so sticky?
  It’s supposed to be. This is a high-hydration dough, which means it has more water than most traditional bread recipes. The dough will look loose and sticky from the beginning. It’s nothing to panic over.
• Can I bake bread in a Pyrex bowl?
  Yes, as long as you’re using tempered glass that is in good condition and does not have any chips or cracks. Avoid sudden temperature changes and don’t use damaged glass.
• Can I use a different glass bowl?
  Only if it is specifically labeled tempered glass. I used a Pyrex bowl for this recipe, so that’s what I recommend.
• Why didn’t my bread rise?
  Yeast, temperature, and time are usually the biggest factors. Make sure your yeast is fresh and give the dough enough time to double in size before moving on.
• Can I use bread flour?
  Bread flour will give the loaf a slightly chewier texture, but the recipe works well with either all-purpose flour or bread flour.
• Why is the center gummy?
  The bread was likely sliced too soon or needed a little more time in the oven. Let the loaf cool for at least 30 minutes and check for an internal temperature of 190°F to 195°F before removing it from the oven.
• Can I use a metal bowl instead?
  I haven’t tested this recipe in a metal mixing bowl. The Pyrex bowl helps support the dough and create the loaf’s tall shape, so I can’t guarantee the same results.

From My Kitchen Notes

Observations from the margins.

• The things that get used for everything usually end up being the most interesting.
• There are tools that spend years proving themselves before anyone gives them much credit.
• The things I use most often are rarely the most specialized. That’s true outside the kitchen too.
• The objects that earn permanent counter space rarely start out as the most exciting.
• There’s usually a reason certain things rarely leave the cabinet.
• There’s a noticeable difference between being overlooked and being unnecessary. The two get confused all the time. The bowl seems to be doing just fine with that.
• I have definitely underestimated certain things because they looked too ordinary.
• Some things become obvious so gradually that you can’t pinpoint the moment you finally saw them.
• There are possessions we all have that sit in the same place for years before revealing a new purpose. And a lot of potential looks ordinary until the day it doesn’t.
• A surprising number of useful things begin their lives as something else.
• Sometimes the best ideas start with lowering the qualifications. Because the bowl was never trying to become a bread pan.
• Lots of things work once you stop insisting they become something else first.
• Versatility is an underrated form of competence.
• And some items become more valuable the more jobs they’re asked to do.
• But there are things that shape outcomes while remaining mostly invisible.
• I keep discovering that support and restriction are occasionally mistaken for each other.
• The bowl doesn’t make the bread. It changes what the bread can become.
• Expansion and direction are two completely different skills.
• Dough rises differently once it has somewhere to go.
• I’ve spent enough time with bread to know that visible activity isn’t the only kind that counts. That’s how fermentation works.
• The most dramatic part of the process happens before the loaf ever sees the oven. That’s true with self-improvement too.
• There are days when progress looks a lot like waiting.

More Bread Recipes for Bread People

• Roasted Garlic Rosemary Artisan Bread – crusty loaf with roasted garlic throughout.
• Honey Oatmeal Bread – soft sandwich bread with honey.
• Honey Whole Wheat Sandwich Bread – soft sandwich loaf with honey.
• Homemade Slider Buns – soft buns for burgers and sandwiches.

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

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No-Knead Peasant Bread Baked in a Pyrex Bowl

This no-knead peasant bread uses a high-hydration dough that proofs and bakes in the same oven-safe Pyrex bowl. The result is a tall, golden loaf with a crisp crust, soft crumb, and no need for a Dutch oven or specialty bread-baking equipment.

Course Bread, Side Dish

Cuisine American

Keyword bread baked in glass bowl, homemade bread, no-knead bread recipe, no-knead peasant bread, peasant bread, Pyrex bowl bread

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Rise and Cooling: 2 hours hours 45 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 8 to 10 slices

Calories 245kcal

Author Cathy Pollak

Equipment

• mixing bowls (large) For mixing and fermenting the high-hydration dough.
• Pyrex 325 2.5 quart Glass Mixing Bowl Supports the dough during the second rise and creates the loaf's tall rounded shape.
• digital thermometer The most reliable way to determine when the center of the loaf is fully baked.
• wire rack Allows air to circulate around the loaf while it cools.
• kitchen scale For the most accurate measurement of ingredients.
• oven thermometer If you're unsure of how hot/cold your oven runs, this is the best way to figure it out.

Ingredients

• about 4 cups (17.6 oz / 500 g) all-purpose flour
• 1 tsp (0.2 oz / 6 g) fine sea salt
• 2 tbsps (0.9 oz / 25 g) granulated sugar
• 1 packet (7 g / 2¼ tsps) RapidRise yeast
• 2 cups (480 ml) warm water (100-110°F / 38-43°C)
• cooking spray

Instructions

• Add the flour, salt, sugar, and instant yeast to a large bowl and stir to combine. Pour in the warm water (38-43°C) and mix until no dry flour remains. The dough will be very loose and sticky, which is exactly what you want for this high-hydration bread.
  about 4 cups (17.6 oz / 500 g) all-purpose flour, 1 tsp (0.2 oz / 6 g) fine sea salt, 2 tbsps (0.9 oz / 25 g) granulated sugar, 1 packet (7 g / 2¼ tsps) RapidRise yeast, 2 cups (480 ml) warm water
• Cover the bowl and place it in a warm spot until the dough has doubled in size, about 1½ to 2 hours. A slightly warm oven with the light on works well. The dough should look puffy and airy before moving to the next step.
• Lightly flour your work surface and dust the top of the dough with a little flour. Gently fold the outer edges underneath to form a rough ball, then transfer the dough to the counter and tuck the edges underneath again until a smooth round shape forms. Avoid overworking the dough so it retains the air developed during the rise.
• Generously coat a 2.5-quart (2.4 L) oven-safe Pyrex bowl with nonstick spray or you can brush with olive oil. Place the dough seam-side down in the bowl, cover loosely, and let it rise until puffy and slightly above the rim, about 45 to 60 minutes. The bowl supports the dough as it rises and helps create the loaf's tall, rounded shape.
  cooking spray
• While the dough completes its second rise, preheat the oven to 350°F (175°C). Place the bowl in the oven and bake for 40 to 50 minutes, or until the loaf is deep golden brown and the center reaches 190-195°F (88-91°C) on an instant-read thermometer. If your oven tends to run hot, reduce the temperature by 25°F (15°C).
• Carefully remove the loaf from the bowl and transfer it to a wire rack. Let it cool for at least 30 minutes before slicing. This resting time allows the crumb to finish setting and prevents a gummy interior.

Notes

• Do not use decorative glass bowls, serving bowls, vintage glassware of unknown origin, or any bowl with chips, cracks, or other damage.
• The Pyrex bowl should be at room temperature before use. Avoid sudden temperature changes, also known as thermal shock, which can cause glass to crack or shatter.
• Do not place a cold glass bowl into a hot oven.
• Do not place a hot glass bowl onto a cold, wet, stone, metal, or granite surface. Set it on a dry towel, wooden cutting board, or cooling rack instead.
• This dough is intentionally high-hydration and will look much wetter than traditional bread dough. Resist the urge to add additional flour. The extra moisture helps create a lighter crumb without kneading.
• For the most accurate results, weigh the flour and water with a kitchen scale.
• The loaf is fully baked when the center reaches 190-195°F (88-91°C). Because the loaf is tall and baked in glass, color alone is not always the best indicator of doneness.
• If your oven tends to bake hot, reduce the oven temperature by 25°F (15°C). Glass bakeware heats differently than metal and may brown the crust more quickly.

 

 

If you’re making this no-knead peasant bread, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 127g | Calories: 245kcal | Carbohydrates: 51g | Protein: 7g | Fat: 1g | Sodium: 293mg | Potassium: 72mg | Fiber: 2g | Sugar: 3g | Calcium: 8mg | Iron: 3mg

Have you made this No-Knead Peasant Bread Baked in a Pyrex Bowl? 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 No-Knead Peasant Bread Baked in a Pyrex Bowl appeared first on Noble Pig.

Guava Glazed Cream Cheese Cupcakes Inspired by Hawaiian Guava Cake

My guava glazed cream cheese cupcakes are inspired by Hawaiian guava cake, a dessert I grew up seeing in bakery cases throughout Hawaii. Known for its pink chiffon cake, creamy topping, and guava glaze, that looked almost too cheerful while sitting behind the glass. This easy cupcake version keeps those same flavors while using cake mix and guava nectar to simplify the process.

When I was little, there was a bakery in Hawaii that sold this bright pink guava cake, and every time we walked into that place, that’s what I wanted.

I had no interest in this cake because it was guava. I probably didn’t even know what guava was. I insisted on it because it was pink. At that age, pink was the driver of most of my decisions. Pink clothes, pencils, notebooks, shoes, hair bows, clothes for my dolls, the list was endless. If there were two desserts available and one of them was pink, there wasn’t a question which I was getting. In my mind, nothing pink could taste bad.

I remember pressing my face up against the glass looking at that cake. It was famous in Hawaii, even though guava isn’t even native there. Guava may not be native to Hawaii, but good luck separating the two now. These days it’s hard to distinguish Hawaiian bakeries from guava cake.

These days, when I think about guava, it’s filed completely differently. I think about my time spent in Miami’s Little Havana and Puerto Rico, eating warm guava pastelitos and drinking café con leche. That’s probably my favorite way to eat guava. But when I was little, none of that mattered. The flavor was secondary. The color was doing the driving.

I might not have revisited this recipe if it weren’t for the impressive amount of emails I get asking for pink desserts. There is a need for pink cakes for birthdays, pink cupcakes for baby showers, pink desserts for gender reveals, and pink treats for bridal showers. But more importantly, everyone wants something that looks cute and is easily served, without requiring an entire weekend to make. Every time I open one of those emails, I think, “Girls really do love pink food.” And maybe that’s why my petal pink cosmopolitan has always been so popular. Girls want pink drinks too. That one happens to deliver on flavor as well.

And I get it. Because when I think about pink desserts, my mind still goes straight back to that bakery in Hawaii.

Making a perfectly pink guava chiffon cake from scratch is tricky, which is what sent me looking for a shortcut. First of all, access to fresh guavas is one of the biggest issues. And even if you can get them, you will end up with more of a washed-out color than pastel pink. Depending on your screen settings, the cupcakes may appear more peach than pink, but they have a soft pastel pink color in person. Strawberry cake mix gives the cupcakes the signature pink color I wanted, guava nectar infuses the flavor, and the cake I used to stare at through bakery glass becomes something easy enough to make for a shower, birthday party, or any excuse that calls for a pink dessert.

Between the cream cheese layer, guava glaze, and coconut on top, the finished cupcakes taste much closer to Hawaiian guava cake than the ingredient list might suggest.

What Makes These Different

• It’s pretty obvious these aren’t traditional cupcakes with a swirl of frosting on top. They have three distinct layers…a soft pink cake, a creamy cream cheese layer, and a guava glaze. Together, they feel more like a slice of Hawaiian guava cake than a standard cupcake.
• They’re inspired by Hawaiian guava cake, the pink bakery cake known for its chiffon-like texture, cream topping, and guava layer. I thought turning it into cupcakes would make it easier to serve for birthdays, baby showers, bridal showers, and other gatherings where individual desserts make entertaining simpler.
• The shortcut ingredients do have a purpose. Strawberry cake mix creates the pink color you’re expecting from Hawaiian guava cake, while guava nectar drives the flavor. Together, they create the look and flavor of the original without requiring fresh guava or a scratch-made chiffon cake.

Ingredients

• Strawberry cake mix – Creates the soft pink color associated with Hawaiian guava cake while providing an easy shortcut for the cupcake base.
• Guava nectar – Adds guava flavor to both the cupcakes and the topping. Make sure to use pink guava nectar for the prettiest color. I listed a handful of brands in the recipe card that produce the bright pink color associated with Hawaiian guava cake.
• Eggs – Bind everything together.
• Coconut oil – For moisture and it does add a subtle tropical flavor that goes well with the guava.
• Granulated sugar – Sweetens the guava topping and the cream cheese layer.
• Cornstarch – Thickens the guava glaze so it spreads neatly over the cupcakes instead of soaking into the cream cheese layer or running down the sides of the cupcake.
• Water – Combined with the cornstarch to create a slurry that thickens the guava glaze.
• Cream cheese – For the creamy middle layer that balances the sweetness of the cake and guava topping.
• Vanilla extract – Adds flavor to the cream cheese layer without competing with the guava.
• Cool Whip – Lightens the cream cheese layer and gives it a soft, fluffy texture.
• Sweetened shredded coconut – Optional, but I love the way it complements both the guava and cream cheese while adding a little texture.

How to Make Guava Glazed Cream Cheese Cupcakes

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

• Step One (bake the cupcakes)
  Preheat the oven to 350°F and line two standard muffin pans with cupcake liners. Mix the strawberry cake mix, guava nectar, eggs, and coconut oil until smooth. Fill the liners about halfway full and bake until the cupcakes spring back lightly when touched. Let them cool completely before moving on. Fully cooled cupcakes make it much easier to keep the layers distinct.
• Step Two (make the guava glaze)
  Combine the guava nectar and sugar in a saucepan and bring it to a boil. Whisk together the cornstarch and water, then stir it into the guava mixture. Continue cooking until it thickens enough to coat a spoon. Refrigerate until completely cooled. It will continue to thicken as it chills.
• Step Three (make the cream cheese layer)
  Beat the cream cheese until smooth, then mix in the sugar and vanilla. Fold in the Cool Whip until no streaks remain. You’re looking for a light, creamy mixture that’s easy to spread over the cupcakes.
• Step Four (assemble the cupcakes)
  Spread the cream cheese mixture over the cooled cupcakes and refrigerate them for a few minutes to help the layer firm up. Spoon the cooled guava glaze over the top and spread it to the edges. Finish with shredded coconut if you’re using it, then refrigerate until ready to serve.

Recipe Tips

• Use pink guava nectar. The flavor is similar to white guava nectar, but the color is what helps create that classic Hawaiian guava cake look.
• Use full-fat cream cheese. Reduced-fat versions create a softer cream cheese layer and do not taste the same.
• Don’t overfill the cupcake liners. You want to leave room for the cream cheese layer and guava glaze.
• Let the cupcakes cool completely before adding the cream cheese layer. Even a little warmth can soften the topping and make the layers harder to keep distinct.
• Chill the cream cheese layer before adding the guava topping. A short trip to the refrigerator helps the guava topping sit neatly on top instead of blending into the cream cheese layer.
• Let the guava glaze cool completely before topping the cupcakes. Warm glaze can soften the cream cheese layer and make the layers blend together.

Storage

• Store the cupcakes covered in the refrigerator for up to 4 days. Because of the cream cheese layer, they should be kept refrigerated until serving.
• If you’re planning ahead, bake the cupcakes a day in advance and keep them covered. Add the cream cheese layer and guava glaze the following day.
• The unfrosted cupcakes freeze well for up to 2 months. I don’t recommend freezing them once the cream cheese layer and guava glaze have been added since the texture can change after thawing.

FAQs

• What is Hawaiian guava cake?
  Hawaiian guava cake is a well-known bakery dessert made with pink cake, a creamy topping, and a guava layer.
• Can I use guava juice instead of guava nectar?
  You can, but guava nectar has a slightly richer flavor and thicker consistency, which is why I prefer it. Guava juice will still work.
• Why is there strawberry cake mix in a guava recipe?
  The strawberry cake mix is what gives you the soft pink color associated with Hawaiian guava cake. The guava nectar adds the flavor while the cake mix helps achieve the signature look.
• Can I make this as a cake instead of cupcakes?
  Yes. The batter, cream cheese layer, and guava glaze can be assembled as a cake instead of cupcakes. You’ll just need to adjust the baking time based on the size of the pan.
• Do these taste like strawberry cupcakes?
  Not really. The strawberry mix contributes more color than flavor. Once the guava nectar, cream cheese layer, and guava glaze are added, guava becomes the flavor that stands out.

From My Kitchen Notes

Observations about choosing.

• Pink was not just a color to me. I think it was a business plan.
• Little girls rarely ask for plain looking desserts.
• The things I wanted as a child usually made more sense than I gave them credit for.
• The color of something has talked me into more decisions than logic ever has.
• I’ve noticed my childhood preferences never really left. They learned a new vocabulary.
• The older I get, the more I appreciate things that know exactly what they are.
• Not every craving starts with flavor. Sometimes it starts with seeing something and deciding life would be better if it belonged to you.
• I spent a lot of time thinking I liked guava cake. Looking back, I mostly liked pink.
• Orange is now my favorite color, and in certain light, these cupcakes have a peachy-pink glow, which feels almost serendipitous at this point.
• There are worse reasons to choose something than joy.
• Some things have earned their place in my life through excellence. Others got there because they made five-year-old me lose my mind.
• The shortest distance between wanting something and justifying it is usually about three seconds.
• I know everyone says looks aren’t everything and I agree, except while choosing cupcakes.
• I used to think wanting something was the interesting part. It turns out understanding why took a lot longer.
• Some things get your attention one way and keep it another.
• The first reason I wanted that cake wasn’t the real reason. It was the first one I knew how to name.
• Being drawn to something and understanding why are often years apart.
• The things that catch your eye aren’t always the things that keep coming up in your life. But sometimes they are.
• I’ve stopped talking myself out of what I like.
• Lately, a surprising number of important things begin with, “I don’t know why, but…”
• Curiosity has a longer shelf life than I’ve realized.
• Sometimes the thing that gets picked first stays for a very long time.
• It turns out “because I liked it” is a more durable reason than people give it credit for.
• I used to think I wanted the cake because it was pink. That was true. It just wasn’t the whole story.

More Desserts That Start With a Shortcut

• Coconut Poke Cake – Soaked with cream of coconut.
• Strawberry Dump Cake – Cake mix and pie filling.
• Piña Colada Cupcakes with Coconut Whipped Cream – Pineapple, coconut, and cake mix.
• Chocolate Chip Cookie Dough Crust Cheesecake – Cheesecake with a cookie dough crust.
• Easy Strawberry Shortcake – A shortcut summer dessert classic with refrigerated biscuits.

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

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Guava Glazed Cream Cheese Cupcakes

Inspired by Hawaiian guava cake, these guava glazed cream cheese cupcakes feature soft pink cake, a creamy cheesecake-like layer, and a glossy guava topping finished with coconut. This easy shortcut version uses cake mix and guava nectar to recreate the classic flavors in cupcake form.

Course Dessert

Cuisine American

Keyword baby shower cupcakes, cream cheese cupcakes, guava cupcakes, guava dessert, guava glazed cream cheese cupcakes, Hawaiian guava cake cupcakes, pink cupcakes, tropical cupcakes

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Chilling 1 hour hour 20 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 24 cupcakes

Calories 225kcal

Author Cathy Pollak

Equipment

• Stand Mixer or hand mixer. Mixes the cupcake batter and whips the cream cheese layer until smooth.
• 2 12-Count Muffin Tin Needed to bake all 24 cupcakes at the same time.
• cupcake liners Prevent sticking and makes the cupcakes easy to serve.
• Saucepan (medium). Used to cook and thicken the guava glaze.
• mixing bowls (small). For whisking the cornstarch slurry.
• whisk Helps create a smooth guava glaze without lumps.
• cooling rack So cupcakes can cool before glazing.
• small offset spatula or spoon. Makes it easier to spread the cream cheese layer over each cupcake.

Ingredients

Cupcakes:

• 1 box (15.25 / 432 g) strawberry cake mix
• 1½ cups (360 ml) guava nectar preferably pink, (Goya, Grown Right, Sunberry Farms, Hawaiian Sun and Jans Pink - have pink juice)
• 3 large eggs
• ⅓ cup (80 ml) coconut oil melted

Guava Glaze:

• 1 cup (240 ml) guava nectar preferably pink (Goya, Grown Right, Sunberry Farms, Hawaiian Sun and Jans Pink - have pink juice)
• ¼ cup (50 g) granulated sugar
• 2 tbsps (16 g) cornstarch
• 2 tbsps (30 ml) water

Cream Cheese Layer:

• 10 oz (283 g) full fat, block cream cheese softened
• ½ cup (100 g) granulated sugar
• 1 tsp (5 ml) vanilla extract
• 8 oz (226 g) Cool Whip thawed

Garnish:

• 3 tbsps (15 g) sweetened shredded coconut optional

Instructions

• Preheat the oven to 350°F (175°C). Line two standard muffin pans with cupcake liners.
• In the bowl of a stand mixer, combine the strawberry cake mix, guava nectar, eggs, and coconut oil. Mix on low speed for 30 seconds. Scrape down the sides of the bowl, then beat on medium-high speed for 2 minutes until smooth. (Ignore the ingredients and directions on the back of the cake mix box.)
  1 box (15.25 / 432 g) strawberry cake mix, 1½ cups (360 ml) guava nectar, 3 large eggs, ⅓ cup (80 ml) coconut oil
• Fill each cupcake liner about halfway full. Bake for 15 minutes, or until the tops spring back lightly when touched and a toothpick inserted into the center comes out clean. Transfer the cupcakes to a wire rack and cool completely.
• To make the guava glaze, combine the guava nectar and sugar in a medium saucepan over medium heat and bring to a boil. In a small bowl, whisk together the cornstarch and water until smooth. Remove the guava mixture from the heat and whisk in the cornstarch slurry. Return to the heat, bring back to a boil, and cook for 1 minute, stirring constantly, until thickened. Refrigerate until completely cooled.
  1 cup (240 ml) guava nectar, ¼ cup (50 g) granulated sugar, 2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) water
• For the cream cheese layer, beat the cream cheese until smooth and fluffy. Add the sugar and vanilla extract and mix until fully combined. Fold in the thawed Cool Whip until no streaks remain.
  10 oz (283 g) full fat, block cream cheese, ½ cup (100 g) granulated sugar, 1 tsp (5 ml) vanilla extract, 8 oz (226 g) Cool Whip
• Spread an even layer of the cream cheese mixture over each cooled cupcake. Refrigerate for 20 to 30 minutes, or until the topping has firmed slightly.
• Spoon the cooled guava glaze over the cream cheese layer, spreading it evenly across the top of each cupcake. Sprinkle with shredded coconut, if desired.
  3 tbsps (15 g) sweetened shredded coconut
• Refrigerate until ready to serve.

Notes

• Pink guava nectar will give the cupcakes and glaze the most vibrant color.
• Allow the cupcakes to cool completely before adding the cream cheese layer to prevent melting.
• The guava glaze must be fully chilled before assembling the cupcakes or it can soften the cream cheese layer.
• Store covered in the refrigerator for up to 4 days.
• For the cleanest layers, chill the assembled cupcakes for at least 1 hour before serving.

 

If you’re making these Guava Glazed Cream Cheese Cupcakes, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 85g | Calories: 225kcal | Carbohydrates: 31g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 180mg | Potassium: 65mg | Sugar: 22g | Vitamin A: 220IU | Vitamin C: 2mg | Calcium: 35mg | Iron: 1mg

Have you made these Guava Glazed Cream Cheese Cupcakes? 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 Guava Glazed Cream Cheese Cupcakes appeared first on Noble Pig.

Corn Succotash with Edamame and Bacon

I’ve taken a different approach to traditional corn succotash, which normally relies on lima beans. Instead, I use edamame along with sweet corn, crispy bacon, peppers, onions, and juicy tomatoes. Everything cooks together in bacon drippings, creating a side dish with plenty of texture and enough flavor to pair well with anything coming off the grill.

When I was little, one of my favorite cartoons was Tweety Bird and Sylvester the Cat. This is almost cliché and I’m dating myself here, but if you remember, Sylvester was always running around yelling, “Sufferin’ succotash!” and I remember at some point finally asking my parents what succotash was. Honestly, I thought it meant some kind of catastrophe, not vegetables.

My mom told me it was something made with corn. Well, I loved corn. What kid doesn’t. And eventually I talked about it enough that she finally made it and that’s the day I discovered lima beans.

Let’s just say, the corn was innocent, the lima beans were not.

Until that moment I had never had lima beans, and I remember looking down at my plate wondering what those pale green and almost gray blobs were. They looked weird. They had that strange color lima beans get once they’re cooked. I remember not wanting any part of it.

But because I was consistently held to having impeccable manners, me saying that the lima beans had ruined everything was not considered an acceptable response. I sort of said it anyway, which was always to my detriment.

Needless to say, my first experience with succotash did not go well.

Somewhere between then and decades later, I started thinking about succotash again and realized my problem had never been the corn or the bacon, it was always the lima beans.

Ultimately, I kicked them out.

Instead, I use edamame, which has a firmer texture and more bite than the mushy lima beans. Plus, unlike five-year-old me, most kids today already know what edamame is. They’ve shelled it at restaurant tables, eaten it as a snack, and it’s not some sort of unfamiliar vegetable. It’s a completely normal ingredient to them. In a way, this recipe is for them, maybe especially for them.

The outcome is everything I wanted corn succotash to be when I first heard Sylvester yelling about it all those years ago. Sweet corn, crispy bacon, juicy tomatoes, and enough color that it doesn’t look like vegetable wallpaper sitting in a bowl. My recipe is where the corn gets to be the best part. And there is no mush in sight.

What Makes This Recipe Different

• The biggest difference is the edamame. Traditional succotash relies on lima beans, but I wanted something with a firmer texture and more bite. Edamame has a firmer texture, a milder flavor, and holds together alongside the corn and bacon without turning soft and mushy.
• I cooked everything in the bacon drippings, because obviously, which gives the veggies a smoky flavor before the bacon even goes back into the skillet. Between the bacon drippings and the butter, the corn and edamame pick up a lot more flavor than they would if they were simply warmed through.
• I also add the tomatoes at the very end. I want them to slightly warm and release some of their juiciness, and still look like tomatoes. If they cook too long, they start breaking down into the vegetables, and I like the contrast they bring to the skillet.
• The splash of apple cider vinegar goes in near the end for the same reason. Corn is sweet, bacon is rich and butter isn’t known for holding back. The vinegar keeps those flavors from becoming too rich and gives the skillet a little contrast.
• And while fresh summer corn is great when it’s in season, I purposefully made this with frozen corn and frozen edamame. They’re convenient, but more importantly they are available year-round. That means you can make a skillet of succotash in the middle of July or put it on the Thanksgiving table without changing a thing.

Ingredients

• Sweet Corn – The foundation of the entire dish. Sweet corn has the sweetness that balances the smoky bacon and tangy vinegar. You can use frozen or fresh.
• Edamame – Adds substance to the recipe, which sounds so dramatic, and turns it into something that feels a little more substantial than a simple vegetable side dish.
• Bacon – The giver, providing both crispy pieces throughout the finished dish and the flavorful drippings used to cook the vegetables.
• Butter – This helps coat the vegetables and brings a richness that works especially well with the corn. The butter does add a lot of flavor to this recipe, especially if you use a better tasting European butter, such as Kerrygold.
• Bell Pepper – Adds color, sweetness, and another layer of chew alongside the corn and edamame.
• Vidalia Onion – Softens into the skillet and adds sweetness that complements the corn without competing with it.
• Garlic – Adds another layer of flavor to the skillet.
• Grape Tomatoes – Adds freshness, color, and little bursts of juicy acidity throughout the dish. I add them at the end so they stay intact.
• Lawry’s Total Seasoning – I don’t use a lot of seasoning blends like this, but for whatever reason it made a difference in how this tasted. It gave the vegetables a well-seasoned flavor that I wasn’t getting with the combinations of spices I tried.
• Apple Cider Vinegar – A small splash at the end keeps the sweet corn, bacon, and butter from becoming too rich.
• Kosher Salt – Helps bring out the natural sweetness of the corn and vegetables. I recommend tasting the finished dish before adding any additional salt.
• Black Pepper – Adds a little warmth. Taste the finished dish before adding more.

How to Make Corn Succotash

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

• Step One (cook the bacon)
  Add the diced bacon to a large high-sided skillet over medium-high heat and cook until it’s as crispy as you like it. Transfer the bacon to a paper towel-lined plate, but leave the drippings in the skillet. We’re about to put them to work.
• Step Two (cook the peppers and onions)
  Add the onion and bell pepper to the skillet and cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for another minute, just until you can smell it.
• Step Three (add the corn and edamame)
  Add the corn, edamame, butter, and Lawry’s Total Seasoning. Cook for about 10 minutes, stirring occasionally, until everything is hot and tender. This is where the corn starts soaking up all that bacon and butter.
• Step Four (finish the succotash)
  Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for about 2 more minutes, long enough to warm them through. I like adding them at the end because I want little juicy tomatoes throughout the skillet, not tomato sauce.
• Step Five (add the bacon and serve)
  Remove the skillet from the heat and stir the bacon back in. Serve it warm or room temperature with grilled chicken, burgers, pork chops, steak, or whatever happens to be coming off the grill that night.

Recipe Tips

• Thaw the corn and edamame before cooking if you have time. You’ll get less moisture in the skillet and better flavor development on the vegetables.
• Let the bacon get crisp before removing it from the skillet. It will soften slightly once it’s stirred back into the vegetables.
• Give the peppers and onions a few minutes to soften before adding the remaining ingredients. They should be tender, not crunchy.
• Taste before serving. Bacon, seasoning blends, and even frozen vegetables can vary, so I always do one final taste for salt and pepper at the end.
• This recipe is easy to scale up for cookouts, potlucks, and backyard barbecues. Just use your biggest skillet.

Storage

• Store leftover corn succotash in an airtight container in the refrigerator for up to 3 days.
• The flavors mingle a little more overnight, making leftovers just as good the next day.
• Leftovers can be enjoyed warm, cold, or somewhere in between.
• I don’t usually freeze this one. The veggies tend to lose some of their texture once thawed.

FAQs

• Can I use fresh corn instead of frozen?
  Yes. If sweet corn is in season, cut the kernels from about 6 to 8 ears of corn and use them in place of the frozen corn.
• Can I make corn succotash ahead of time?
  Yes. You can make it a day ahead and refrigerate it until needed. Reheat gently before serving or let it come closer to room temperature.
• Can I make this vegetarian?
  You can. Skip the bacon and sauté the vegetables in butter or olive oil instead. You may want to add a little smoked paprika for some of the smoky flavor the bacon normally provides.
• Can I use a different seasoning blend?
  Yes. Lawry’s Total Seasoning is my favorite for this one, but you can substitute your favorite all-purpose seasoning blend and adjust the salt to taste.
• Can I use lima beans instead of edamame?
  Yes. Traditional succotash is often made with lima beans, so you can substitute them if you prefer. I use edamame because I like the texture better.
• What goes well with corn succotash?
  Just about anything coming off the grill. It’s especially good alongside grilled chicken, steak, pork chops, burgers, sausages, or barbecue.
• Can I serve corn succotash at room temperature?
  Yes. In fact, it’s one of the reasons I like it for barbecues and summer gatherings. Traditionally it’s served warm, but I like it at room temperature.

From My Kitchen Notes

Observations from the margins.

• What the heck does succotash even mean anyway? Don’t tell me and I refuse to look it up. I like holding on to the fact that it’s something unpleasant, like my first experience with succotash was, or corn ruined by lima beans.
• Nothing about the word succotash suggests sweet corn, bacon, juicy tomatoes, or butter. Instead, it sounds like a skin condition, betrayal, detention, or something your doctor finds during a colonoscopy.
• Five-year-old me was sitting there thinking, “Why did you wreck perfectly good corn?”
• Succotash felt like, somebody took perfectly good corn and wrecked it. Because when you’re a kid, there isn’t a nuanced evaluation of legumes happening. There’s just, this is good or this is a crime.
• My experience with lima beans has never just been “I hated lima beans.” The real story is, I hated lima beans and was not allowed to express that fact in a manner consistent with my feelings.
• I grew up in a household of, you will sit there, you will try it, you will appreciate that somebody made it, and you will not make a face. Meanwhile, I was sitting there thinking this dinner is defective.
• People who know me now might assume I’ve always been direct, but I wasn’t. I spent a lot of years filtering myself through expectations, presentation, composure, and worrying about what other people might think. I don’t do that anymore.
• Now my tendency is to make observations without looking for permission. Not rudely or recklessly. Just honestly.
• I’ve learned not to mistake different for wrong.
• Some combinations work because everything is different, not because everything matches.
• The most interesting things in the skillet are usually bringing something completely different to the table.
• Some things belong together without needing to become the same thing. The best partnerships involve contrast.
• Some things don’t become less themselves when they’re part of something bigger.
• A surprising number of good things begin as separate ingredients with no obvious plan.
• The funny thing about belonging is that it usually becomes obvious long before anybody says it out loud.
• I gave succotash another chance. The lima beans did not receive the same courtesy.
• I never decided I was wrong about lima beans. I decided to rebuild succotash from the ground up and remove the problem.
• I secretly hope somewhere a member of the Lima Bean Council just felt a disturbance in the force.
• If succotash was invented today it would probably be called Bacon Corn Skillet and somebody would charge $18 for it.

More Side Dishes That Don’t Feel Like Punishment

• Crispy Smashed Potato Salad – Crispy edges and lemon dressing.
• Sun-Dried Tomato Chicken Pasta Salad – Rotisserie chicken and basil.
• Greek Mosaic Salad – Watermelon, feta, cucumber, olives.
• Avocado and Three Bean Salad – Simple ingredients, big flavor.
• Chilled Pineapple Cucumber Salad – Sweet, spicy, and refreshing.

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

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Corn Succotash

Corn Succotash with sweet corn, edamame, bacon, peppers, onions, and tomatoes cooked together in one skillet. This easy side dish pairs perfectly with grilled meats, cookouts, and summer dinners.

Course Side Dish

Cuisine American

Keyword barbecue side dish, corn succotash, corn succotash with bacon, corn succotash with edamame, skillet corn succotash, succotash recipe, summer side dish

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Calories 280kcal

Author Cathy Pollak

Equipment

• large high-sided skillet Gives the vegetables enough room to cook evenly.
• Cutting board For prepping the vegetables and bacon.
• wooden spoon or spatula. For stirring the vegetables.

Ingredients

• 6 slices bacon diced
• ½ cup (75 g) Vidalia onion
• 1 red or orange bell pepper seeded and diced
• 2 cloves garlic minced
• 2 (12-oz / 340 g) frozen corn thawed, or 6-8 ears of corn
• 12 oz (340 g) frozen shelled edamame beans thawed
• 3 tbsps (42 g) butter
• 2 tsps (5 g) Lawry's Total Seasoning
• 2 tbsps (30 ml) apple cider vinegar
• 1 tsp (5 g) kosher salt or to taste
• 1 tsp (2 g) black pepper or to taste
• 1 pint (280 g) grape tomatoes halved

Instructions

• Add the bacon to a large high-sided skillet over medium-high heat and cook until it reaches your desired level of crispness. Transfer the bacon to a paper towel-lined plate, leaving the drippings in the skillet.
  6 slices bacon
• Reduce the heat to medium and add the onion and bell pepper to the bacon drippings. Cook for 5 to 6 minutes, stirring occasionally, until softened. Stir in the garlic and cook for 30 seconds more.
  ½ cup (75 g) Vidalia onion, 1 red or orange bell pepper, 2 cloves garlic
• Add the corn, edamame, butter, and Lawry's Total Seasoning. Cook for about 10 minutes, stirring occasionally, until the vegetables are tender and heated through.
  2 (12-oz / 340 g) frozen corn, 12 oz (340 g) frozen shelled edamame beans, 3 tbsps (42 g) butter, 2 tsps (5 g) Lawry's Total Seasoning
• Stir in the apple cider vinegar and season with salt and black pepper to taste. Add the tomatoes and cook for 2 more minutes, just until warmed through and still holding their shape.
  2 tbsps (30 ml) apple cider vinegar, 1 tsp (5 g) kosher salt, 1 tsp (2 g) black pepper, 1 pint (280 g) grape tomatoes
• Remove the skillet from the heat, stir in the bacon, and serve warm or room temp.
  6 slices bacon

Notes

 

• Edamame replaces the traditional lima beans found in many succotash recipes, giving the dish a firmer texture
• For the best texture, thaw the corn and edamame before cooking. Starting with frozen vegetables can add excess moisture to the skillet and increase the cooking time.
• The tomatoes are added at the end so they stay juicy and hold their shape rather than cooking down into the vegetables.
• This corn succotash pairs well with grilled chicken, pork chops, steak, burgers, barbecue, or smoked meats.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.

 

 

If you’re making this Corn Succotash, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 275g | Calories: 280kcal | Carbohydrates: 24g | Protein: 11g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 760mg | Potassium: 520mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1200IU | Vitamin C: 35mg | Calcium: 45mg | Iron: 2mg

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

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The post Corn Succotash appeared first on Noble Pig.

Orange Chicken with Tempura-Battered Chicken Thighs

When it comes to homemade orange chicken, everyone focuses on the sauce. Which is reasonable. Most of the testing I did on this recipe, though, wasn’t about the sauce at all. It was figuring out how to keep the batter attached to the chicken. What finally worked was dusting the chicken thighs with tempura batter mix before dipping them into the batter. From there, I fried them until golden and tossed them in the orange sauce. That one change made a noticeable difference in how well the coating stayed attached and how much sauce each piece could hold onto.

I was just the right age when Panda Express unleashed orange chicken on the world. If you spent any amount of time at the mall in the late eighties and early nineties, you probably remember it too. Suddenly we were all walking around with those little containers of orange chicken like we’d discovered something revolutionary. To be fair, nobody was putting up much of a fight against fried chicken covered in orange sauce. As a teenager, it felt like somebody had figured out a way to serve candy for dinner and somehow get away with it. We were all hooked.

I’ve been eating orange chicken ever since. Some were great. Plenty came from buffet lines and steam tables. That’s probably why I got so picky about this recipe.

The funny thing is that after all these years, I have never really been concerned about the sauce. That’s what everybody talks about. Every orange chicken recipe on the internet is determined to spend time talking only about the sauce. My interest has always been on making the chicken worthy enough to survive the sauce.

I used juicy chicken thighs instead of breast meat and worked on creating a coating that stayed attached and substantial enough to hold onto the sauce without sliding off. The sauce came together pretty quickly. The chicken took a lot more convincing.

Part of the breakthrough came when I stopped treating the tempura batter mix like it was useful in only one way. I dusted the chicken with the dry mix before battering it, made the batter thicker than the package wanted me to, and it was only then that things started heading in the right direction. The coating stuck, the chicken stayed juicy, and the sauce finally had something to grab onto.

And before anyone writes me a strongly worded letter, yes, I’m fully aware there are those of you reading this with a bag of Trader Joe’s Orange Chicken in their freezer right now. Maybe even two bags or seven. My recipe is not trying to beat frozen orange chicken on convenience. That’s not even a fair fight and you know it. This is Friday and Saturday night orange chicken. It’s the recipe you make because cooking sounds better than takeout and because sometimes standing over a wok with a glass of wine nearby is exactly what you felt like doing. There’s probably a Khalid song on too.

By the time this makes its way to the table, you’ll notice it’s the kind of orange chicken I was wanting from the beginning. There are juicy chicken thighs, a coating that can handle the sauce, and pieces big enough to feel like chicken instead of breading.

What Makes This Different

• The first thing I changed was the chicken. I chose thighs instead of chicken breast because they’re more forgiving during frying and stay juicier once they’re coated and tossed in the sauce. Sure, chicken breast is much easier to cut into cubes, but for flavor and juiciness, thighs are where it’s at.
• The coating took a little more work. After a lot of testing, I started dusting the chicken with tempura batter mix before dipping it into the batter. That extra step helped solve the biggest problem I kept running into during testing. The coating stayed attached after frying and held onto the sauce much better once everything was tossed together in the wok. I also make the batter thicker than the tempura package instructions call for because I wanted a more substantial coating that could hold onto the sauce.
• I made the sauce with fresh orange juice instead of marmalade. It keeps the sauce smooth, lets me control the sweetness, and gives the finished chicken fresh orange flavor without bits of peel throughout the sauce.

Ingredients

• Chicken Thighs – I use boneless skinless chicken thighs because they stay juicier during frying and are more forgiving than chicken breast. If a piece spends an extra minute in the oil, thighs will not punish you for it.
• Tempura Batter Mix – I use it for the initial dusting and the batter itself. That dusting step ended up being the key to keeping the coating intact after frying and tossing everything in the sauce.
• Egg – Helps bind the batter together and gives the coating a little more sturdiness once it hits the hot oil.
• Orange Juice – I wanted the orange flavor to come from the juice rather than marmalade. Freshly squeezed gives the orange flavor I was after, and bottled orange juice takes it into candy land.
• Soy Sauce – Adds the savory flavor you’re expecting from orange chicken.
• Oyster Sauce – Adds the savory flavor you’re expecting from orange chicken and helps give the sauce a more takeout-style character.
• Hoisin Sauce – Adds a little sweetness and helps connect the orange, soy sauce, and oyster sauce into one sauce.
• Rice Vinegar – Keeps the sauce from becoming overly sweet and gives the orange flavor a little more definition.
• Garlic and Ginger – These are part of the flavor base and help the sauce taste more like orange chicken and less like orange syrup.
• Cornstarch Slurry – The slurry thickens the sauce enough to coat the chicken without turning it into orange-colored glue.
• Neutral Oil – Use an oil with a high smoke point, such as canola, vegetable, or peanut oil. You’re frying at 350°F, so this isn’t the place for olive oil.

How to Make Orange Chicken

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

• Step One (season and coat the chicken)
  Toss the chicken thighs with the salt, pepper, and a small amount of the tempura batter mix. This is the trick that finally got the coating where I wanted it. The dry coating gives the batter something to hold onto, which helps it stay attached once the chicken is fried and tossed in the sauce.
• Step Two (make the batter)
  Whisk the remaining tempura batter mix with the egg and cold water until a thick batter forms. I make mine thicker than the package directions call for because I wanted a coating with a little more substance. Add the chicken and toss until every piece is completely coated.
• Step Three (fry until golden)
  Heat the oil in a wok or deep skillet to 350°F. Fry the chicken in batches until golden brown and cooked through, then transfer it to a wire rack. Resist the urge to crowd the pan. Giving the oil a chance to come back up to temperature between batches keeps the coating crisp instead of greasy.
• Step Four (build the orange sauce)
  Pour off most of the oil, leaving just a thin coating in the wok, and wipe out any dark crumbs. Add the garlic and ginger and cook for about 30 seconds, just until fragrant. Then add the orange juice, soy sauce, oyster sauce, sugar, rice vinegar, and hoisin sauce. Bring everything to a simmer and stir until the sugar dissolves.
• Step Five (thicken the sauce)
  Give the cornstarch slurry a quick stir and add it to the sauce. Let it cook for a minute or two until the sauce thickens. You’re looking for a sauce that coats the back of a spoon without running right off.
• Step Six (sauce and serve)
  Add the chicken back to the wok and toss until every piece is coated. Serve it right away with green onions and sesame seeds. The coating still has plenty of texture at this point, which is exactly what I was after from the beginning.

Recipe Tips

• Tossing the chicken with a small amount of tempura batter mix before it goes into the batter makes a bigger difference than you might expect. That extra step helps the coating stay attached after frying and tossing in the sauce.
• Traditional tempura batter is much thinner. For this recipe, I wanted a coating with a little more substance that could stand up to the sauce. If the batter runs right off the chicken instead of coating it, add a little more tempura mix.
• Crowding the pan drops the oil temperature and can leave you with greasy chicken instead of crisp chicken. Give the oil time to return to 350°F before starting the next batch.
• After frying, you’ll usually have a few browned batter bits left behind. Wiping those out before making the sauce keeps the sauce smooth.
• Orange chicken is at its best the first few minutes after it’s tossed in the sauce. The coating still has texture and the chicken is exactly the way it came out of the wok.

Storage

• Store leftover orange chicken in an airtight container in the refrigerator for up to 3 days.
• The flavor stays great, but the coating will soften as it sits. That’s just the nature of fried chicken once it’s been coated in sauce.
• For the best texture, reheat the chicken in a 400°F oven or air fryer until heated through.
• The microwave works if you’re in a hurry, but the coating will be softer.
• You can freeze it, but I wouldn’t. The coating and sauce are both much better fresh.

FAQs

• Can I use chicken breast instead of chicken thighs?
  Chicken breast will work, but it cooks faster and can dry out more easily during frying. If you use breast meat, keep a close eye on it and pull it from the oil as soon as it’s cooked through. It won’t be quite as juicy as thighs.
• Do I have to use a wok?
  No, a deep skillet or a heavy-bottomed pot works too. I like using a wok because it gives the chicken plenty of room while frying and makes it easy to toss everything together once the sauce is finished.
• Can I use bottled orange juice?
  You can, but I prefer fresh orange juice. Bottled juice tends to make the sauce noticeably sweeter, which wasn’t what I wanted for this recipe.
• Why dust the chicken before battering it?
  The biggest challenge I ran into while testing this recipe was keeping the coating attached after frying and saucing. Dusting the chicken with tempura batter mix before dipping it into the batter helped solve that problem.
• Can I make orange chicken ahead of time?
  You can fry the chicken ahead of time, but wait to toss it with the sauce until shortly before serving. Once the chicken is coated in the sauce, the coating gradually softens.
• What should I serve with orange chicken?
  Steamed rice is the obvious choice, but I usually add something green alongside it. Broccoli, snap peas, green beans, or a quick stir-fried vegetable all work well.

From My Kitchen Notes

Observations from the margins of my notebook.

• Some recipes come together immediately. Others spend a lot of time becoming the thing they were trying to be all along.
• I’ve found most coating problems aren’t really coating problems. They’re patience problems.
• The difference between “good enough” and “exactly right” is usually a handful of small decisions nobody else notices.
• Sometimes the thing worth fixing isn’t the thing everyone keeps talking about.
• A sauce can only hold onto what’s underneath it.
• The funny thing about getting what you wanted is realizing how much time you spent learning to recognize it.
• We all spend a lot of time looking for shortcuts, but sometimes the long way was the whole idea.
• Sometimes the best versions arrive a little later than expected.
• Some things are worth one more attempt than you originally planned. It’s amazing what starts working once everything is finally headed in the same direction.
• The difference between good and memorable is often smaller than people think.
• A recipe can spend months teaching you something and never say a word. You learn a lot from the things you keep noticing.
• Some ideas don’t need to be reinvented. They just need a little more attention.
• My favorite part of getting older is becoming more specific.
• The sauce gets the credit. The attachment puts in the effort.
• Once I thought about it, my version of this recipe only exists because I was trying to get one thing to hold onto another thing.
• And every time I started thinking about batter adhesion, I ended up wandering into human territory. The coating doesn’t stay attached because the sauce is good. It stays attached because something underneath gives it a place to hold on. Because some things don’t need more attention. They need something to attach to.
• The funny thing about holding on is that it works a lot better when both sides are participating.
• A surprising amount of life comes down to what actually sticks.
• The sauce wasn’t the challenge. The challenge was giving it somewhere to live.
• Some things look effortless after they’ve survived the hard part.
• You can pour all the sweetness you want over something. It still needs a foundation.
• The things that last usually have more holding them together than anyone realizes.
• Most people notice the shiny part on the outside. The interesting part is usually underneath.
• The strongest bonds are usually created one small layer at a time.
• The sauce mattered. It just wasn’t where the answer was.

More Crispy Things Worth Your Effort

• General Tso’s Chicken – Crispy coating and balanced sauce.
• Crispy Maple Mustard-Glazed Chicken Cutlets – Pan-seared with maple mustard glaze.
• Crab Rangoon – Crispy wontons and sweet spice.
• Crispy Hawaiian Mochiko Chicken with Mango Aioli – Soy-ginger chicken with mango aioli.
• Gochujang Chicken Sandwich – Crispy potato chip crust.

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

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Orange Chicken

This orange chicken starts with tempura-battered chicken thighs fried until crisp, then tossed in a sweet-savory orange sauce. The coating stays substantial enough to stand up to the sauce while the chicken stays juicy inside.

Course Main Course

Cuisine American Chinese

Keyword crispy orange chicken, homemade orange chicken, orange chicken, orange chicken recipe, takeout style orange chicken

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 4 to 6

Calories 536kcal

Author Cathy Pollak

Equipment

• wok or deep skillet. For frying the chicken and finishing the sauce.
• wire rack Keeps the coating crisp after frying.
• baking sheet Supports the wire rack.
• mixing bowls For battering and mixing.
• whisk For making the batter and sauce.
• tongs or spider strainer. For safely removing chicken from the oil.
• digital thermometer Helps maintain oil temperature.

Ingredients

Chicken:

• 1½ lbs (680 g) boneless, skinless chicken thighs cut into 1-inch (2.5 cm) pieces
• 1 tsp (6 g) kosher salt
• ½ tsp (1 g) white pepper or black pepper
• 1¼ cups (150 g) tempura batter mix divided
• 1 large egg
• ½ cup (120 ml) cold water plus 1 to 3 tablespoons (15-45 ml)
• 3 cups (720 ml) neutral oil for frying

Sauce:

• 2 cloves garlic minced
• 1 inch (knob) fresh ginger gated
• ½ cup (120 ml) freshly squeezed orange juice strained
• 2 tbsps (30 ml) low sodium soy sauce
• 1 tbsp (15 ml) oyster sauce
• ⅓ cup (67 g) granulated sugar
• 2 tbsps (30 ml) rice vinegar
• 2 tbsps (30 ml) hoisin sauce
• 1 tbsp (8 g) cornstarch mixed with 1 tbsp (15 mL) water

Garnishes:

• green onion thinly sliced
• sesame seeds

Instructions

• Season the chicken with the salt and pepper in a large mixing bowl.
  1½ lbs (680 g) boneless, skinless chicken thighs, 1 tsp (6 g) kosher salt, ½ tsp (1 g) white pepper
• Add ¼ cup (30 g) of the tempura batter mix to the chicken and toss until lightly coated. This dry coating helps the batter adhere to the chicken during frying.
  1¼ cups (150 g) tempura batter mix
• Whisk the remaining tempura batter mix, egg, and ½ cup (120 ml) cold water in a medium bowl until a thick batter forms. Add additional water, 1 tablespoon (15 ml) at a time, if needed. The batter should be thick enough to coat the chicken without running off immediately.
  1 large egg, ½ cup (120 ml) cold water
• Add the chicken to the batter and toss until each piece is evenly coated.
• Heat the oil to 350°F (175°C) in a wok or deep skillet.
  3 cups (720 ml) neutral oil
• Fry the chicken in batches for 5 to 6 minutes, turning occasionally, until golden brown and cooked through. Transfer to a wire rack set over a sheet pan and allow the oil to return to 350°F (175°C) before frying the next batch.
• Carefully transfer the oil to a heatproof container, leaving a thin coating in the wok. Wipe out any dark crumbs and return the wok to medium heat.
• Add the garlic and ginger and cook for 20 to 30 seconds, stirring constantly, until fragrant.
  2 cloves garlic, 1 inch (knob) fresh ginger
• Add the orange juice, soy sauce, oyster sauce, sugar, rice vinegar, and hoisin sauce. Bring to a simmer, stirring until the sugar dissolves.
  ½ cup (120 ml) freshly squeezed orange juice, 2 tbsps (30 ml) low sodium soy sauce, 1 tbsp (15 ml) oyster sauce, ⅓ cup (67 g) granulated sugar, 2 tbsps (30 ml) rice vinegar, 2 tbsps (30 ml) hoisin sauce
• Stir the cornstarch slurry, then add it to the sauce. Cook for 1 to 2 minutes, stirring constantly, until the sauce thickens enough to coat the back of a spoon.
  1 tbsp (8 g) cornstarch
• Return the chicken to the wok and toss until every piece is evenly coated in the orange sauce.
• Serve immediately, garnished with green onions and sesame seeds if desired.
  green onion, sesame seeds

Notes

• Dusting the chicken with tempura batter mix before battering helps the coating stay attached during frying and saucing.
• This batter is intentionally thicker than traditional tempura batter to create a coating that can stand up to the sauce.
• A wire rack works better than paper towels because it prevents steam from softening the coating.
• Chicken thighs stay juicier than chicken breast during frying, but chicken breast can be substituted if preferred.
• The nutrition information includes an estimated amount of oil absorbed during frying. The full amount of frying oil is not consumed and is not included in the calculation.

 

 

If you’re making this Orange Chicken, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 300g | Calories: 536kcal | Carbohydrates: 39g | Protein: 25g | Fat: 30g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 13g | Cholesterol: 134mg | Sodium: 833mg | Potassium: 438mg | Fiber: 1g | Sugar: 23g | Vitamin A: 85IU | Vitamin C: 10mg | Calcium: 30mg | Iron: 2mg

Have you made this Orange Chicken? 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 Orange Chicken appeared first on Noble Pig.

Gyro Smashed Tacos That Require Extra Napkins

I combined all the things I love about a good gyro and turned them into these gyro smashed tacos that can be held in one hand. The beef is seasoned, the toppings stay cold and crisp, and the fries go inside instead of sitting forgotten on the side of the plate.

I’m sitting at one of those food truck places with way too many options and end up doing what I always do, looking at everybody else’s food and taking a few notes. I’ve always thought food truck pods were one of the best recipe labs around. Mostly because it’s easy to make menu changes, they are constantly testing new ideas, and if something works, you know pretty quickly because the line starts forming.

I started watching the Mediterranean truck guy who had a decent line of people waiting for gyros. A few spots down, the smash burger guy was pressing burgers onto tortillas as fast as he could make them. People keep walking past carrying things that weren’t even on my radar five minutes ago.

For the love of God, can’t I eat one meal without turning it into homework? Apparently not.

Because now I’m looking at a gyro and a smashed taco and thinking, yeah, but I want that gyro meat on a tortilla.

The funny part is that I love gyros and would never make traditional gyro meat at home. Never. The second I see the loaf, the baking, the chilling, the slicing, and the trip back to the skillet, I’m out. Somebody else can handle all that. Here’s my twenty bucks, I’ll take the sandwich.

But smashing seasoned beef onto a tortilla seemed like something I would do.

Now the gyro guy and the smash taco guy are having a meeting in my head and neither one of them knows it.

Then I started thinking about French fries.

Which isn’t unusual if you’ve spent any time around gyros, but my brain immediately takes it somewhere else. Now I’m thinking about California burritos, which always have fries in them. Then I’m imagining crispy edges and thinking about how tzatziki, cucumber, tomato, red onion, fries, and smashed gyro meat will taste together on a tortilla.

At this point I’m supposed to be eating lunch, but lunch is over. The food is still there. I’m still sitting there. Now I’m working it out.

A few days later I’m standing in my kitchen pressing seasoned beef onto tortillas to see if this ridiculous idea has any business existing.

Unfortunately, it does.

The beef got crispy around the edges just like I wanted it. The cold tzatziki did what I hoped it would. And the fries are doing more than I expected them to.

Which is how two food truck owners who have never met ended up collaborating on lunch in my kitchen.

If you love gyros but don’t love making homemade gyro meat, these gyro smashed tacos are worth trying. The seasoned beef gets pressed directly onto the tortilla and cooked against the skillet, creating crispy browned edges while the tortilla stays soft and flexible. Finished with tzatziki, cucumber, tomato, red onion, lemon, and fries, they deliver everything I want from a gyro without the loaf-making process.

What Makes These Different

• Homemade gyro recipes are trying to recreate the loaf of meat you see spinning on a rotisserie. That’s fine, but the second I get to the baking, chilling, slicing, and reheating part, I’m already looking for an exit. Pressing the beef directly onto the tortilla gives me the same flavor profile, but with crispy browned edges that traditional gyro meat doesn’t usually have and I want.
• Most smashed tacos are made to taste like a cheeseburger, which is fine, but I went another way. Oregano, cumin, garlic, onion, thyme, and rosemary mimic the flavor of a gyro shop without changing the smashed taco technique.
• If you’ve ever ordered a gyro and immediately stolen all the fries before taking a bite, you already know why they’re here. Leaving them on the side felt wrong. The fries catch the tzatziki, catch whatever falls out of the taco, and honestly, they’re half the reason I wanted to make these in the first place.
• One of the things I love most about a good gyro is the contrast. The meat is hot, the vegetables are cold, the tzatziki is cold, and the lemon is there to snap everything awake because acidity is not aggression. Every bite tastes a little different, which is what I wanted anyway.

Ingredients

• Ground Beef – Traditional homemade gyro meat is usually baked as a loaf, chilled, sliced, and reheated. I wasn’t interested in any of that. Ground beef let me keep the flavor of a gyro while taking full advantage of the smashed taco technique and the extra browning that comes from cooking it directly against the skillet. I usually use 85/15 or 80/20.
• Grated Onion – Grating the onion helps it blend right into the beef mixture instead of leaving little chunks behind. It also adds moisture, which matters when the meat is spread into such a thin layer across the tortilla.
• Oregano – Oregano is one of those flavors that immediately takes this into gyro land.
• Cumin – Cumin has the warmth the beef needs and works with the oregano and garlic to create the flavor profile of gyro meat.
• Garlic Powder – Helps tie the whole gyro experience together.
• Thyme and Rosemary – These two take the beef out of burger territory and closer to the seasoned meat you’re expecting with a gyro.
• Flour Tortillas – Pita bread is not the vibe here. The whole point is pressing the meat directly onto the tortilla. That’s what creates all that contact with the skillet and gives these tacos their crispy texture.
• Tzatziki – The cool yogurt sauce balances the hot beef and fries and gives you one of the flavors you expect from a good gyro. You can buy this premade or make my homemade tzatziki from my portobello mushroom gyros recipe.
• Tomato, Cucumber, and Red Onion – These stay cold while the beef comes straight from the skillet. That contrast is one of the best parts of eating a gyro in the first place.
• French Fries – One of my favorite parts of a gyro is the fries inside. They catch the tzatziki, soak up some of the juices from the meat, and make these feel much closer to the Greek street food that inspired them.
• Lemon Wedges – A squeeze of lemon right before serving brightens everything up and keeps the rich beef, fries, and tzatziki from feeling like too much.

How To Make Smashed Gyro Tacos

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

• Step One (mix the gyro meat)
  Preheat the oven to 200°F (95°C) and place a baking sheet inside. Add the ground beef, grated onion, garlic powder, oregano, cumin, thyme, rosemary, salt, black pepper, and Aleppo pepper to a large bowl and mix until everything is combined. You’re basically building all the flavors of a gyro before the smashed taco part begins.
• Step Two (press the meat onto the tortillas)
  Divide the meat mixture into 8 equal portions. Press each portion into a thin layer on one side of a flour tortilla, spreading it almost to the edges. Thin is the goal. More surface area means more browned, crispy bits once the meat hits the skillet.
• Step Three (cook the tacos)
  Heat a large skillet over medium-high heat and lightly coat it with cooking spray. Place a tortilla in the skillet with the meat side down and press firmly. You’re trying to get as much of that meat touching the skillet as possible because that contact is what creates all that browning. Cook for 2 to 3 minutes until the meat is browned, flip, and cook for another 30 to 60 seconds until the tortilla is lightly crisped. Transfer to the warm baking sheet and repeat with the remaining tortillas.
• Step Four (add the toppings and serve)
  Top the tacos with tzatziki, tomato, cucumber, red onion, parsley, and French fries. Yes, the fries belong inside. Serve immediately with lemon wedges.

Recipe Tips

• The thinner you spread the meat, the more browned edges you’ll get. Thick spots cook more like mini burgers, which will completely miss the point of the smashed taco technique.
• Pressing firmly helps the meat make full contact with the skillet, which is what gives the beef its crust.
• Grated onion blends into the beef mixture much better than diced onion and helps keep everything juicy when the meat is spread into such a thin layer.
• The fries aren’t garnish. They’re part of what makes these feel like a gyro instead of a taco with gyro seasoning.
• These are best eaten right away while the beef is still hot, the tortilla is still crisp, and the tzatziki and vegetables are still cold.

Storage

• Store the cooked meat and toppings separately if you’re planning for leftovers.
• Reheat the meat in a skillet before assembling the tacos again.
• Once the tzatziki, vegetables, and fries go on, the tortillas start softening, so these are one of those meals that are happiest assembled at the last minute.

FAQs

• Why not use pita bread?
  Because this recipe was created around the smashed taco technique. Pressing the meat directly onto a flour tortilla creates the browning that makes these different from a traditional gyro.
• Can I use ground lamb?
  Sure. Ground lamb will give you a flavor that’s closer to traditional gyro meat. A combo of ground beef and lamb works well too.
• Can I make the meat mixture ahead of time?
  Yes. You can mix the beef and seasonings up to a day ahead and keep it covered in the refrigerator. It gives the oregano, garlic, cumin, thyme, and rosemary a little more time to work their way through the meat.
• Why does the meat need to be thin?
  A thin layer creates more contact with the skillet, which means more browning across the surface of the meat. That direct contact is one of the biggest differences between this method and traditional homemade gyro meat.
• Can I skip the fries?
  You can, but I wouldn’t. One of my favorite parts of a good gyro is the fries inside the sandwich, and leaving them out makes these feel less like the gyro-shop experience that inspired them.

From My Kitchen Notes

A few observations, not recipe tips.

• Some people can see two perfectly good ideas sitting next to each other and leave them alone. I’m not that person.
• I think most of my recipes start with hunger, but the best ones start with curiosity.
• Watching someone who’s good at what they do has probably cost me more money and created more recipes and side quests than anything else. Competence is my love language.
• Having said that, the trouble with competence is that once you notice it, everything else starts looking unfinished.
• Some of my ideas arrive fully formed. Others spend a week wandering around the house knocking things over.
• A surprising number of my problems can be traced back to looking at something and thinking, “Yeah, but what if…”
• There is a difference between being distracted and being drawn toward something.
• Some combos feel immediately correct. The interesting ones require a little nerve.
• Curiosity has never once asked my permission before rearranging my afternoon.
• Sometimes the thing you weren’t looking for ends up changing the whole meal.
• There are recipes I plan and recipes that refuse to leave me alone.
• The longest part of some recipes is the waiting.
• Every once in a while, something keeps returning until you finally make room for it. Not every good idea arrives at a convenient time.
• I’ve spent enough years cooking to know the difference between a passing craving and something that plans to stay.
• Every recipe reaches a point where you either make it or admit you’ve been thinking about it too long.
• The trouble with noticing something once is that eventually you notice it everywhere. I’ve never been very good at pretending I don’t see what’s right in front of me.

More Mashups That Somehow Worked

• Gnocchi Mac and Cheese – Pillowy gnocchi meets cheese sauce.
• Dill Pickle Margarita – Tequila, lime, and pickle juice.
• French Onion Pasta Bake – French onion soup meets pasta.
• Cheeseburger Quiche – Bacon cheeseburger in quiche form.
• Key Lime Pie Cookies – Cookie and pie at once.

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

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Gyro Smashed Tacos

Gyro smashed tacos combine seasoned beef, tzatziki, fresh vegetables, lemon, and french fries in one handheld meal. The beef cooks directly against the skillet for crispy edges while the cool toppings keep everything balanced.

Course Main Course

Cuisine American, Greek-Inspired

Keyword Greek tacos, ground beef tacos, gyro smashed tacos, gyro tacos, smashed tacos

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8 tacos

Calories 285kcal

Author Cathy Pollak

Equipment

• mixing bowls (large) For Combining the seasoned beef mixture.
• box grater Creates the fine onion that blends into the meat.
• skillet or griddle. Provides the direct heat needed for browning.
• burger press or spatula. For full contact between the meat and the skillet.

Ingredients

Gyro Meat:

• 1 lb (454 g) ground beef 85/15 or 80/20
• ½ cup (75 g) grated yellow onion
• 1 tsp (3 g) garlic powder
• 1 tsp (1 g) dried oregano leaves
• 1 tsp (2 g) ground cumin
• ½ tsp (0.5 g) dried thyme leaves
• ¼ tsp (0.25 g) dried rosemary leaves
• 1½ tsps (9 g) kosher salt
• ½ tsp (1 g) black pepper
• ½ tsp (1 g) Aleppo pepper or red pepper flakes

Tacos:

• 8 street sized flour tortillas
• cooking spray

Serving:

• diced tomato
• diced cucumber
• thinly sliced red onion
• cooked French fries preferably thin
• chopped fresh parsley
• tzatziki
• lemon wedges

Instructions

• Preheat the oven to 200°F (95°C). Place a baking sheet inside to keep the finished tacos warm while you cook the remaining batches.
• In a large bowl, combine the ground beef, grated onion, garlic powder, oregano, cumin, thyme, rosemary, salt, black pepper, and Aleppo pepper. Mix until evenly combined.
  1 lb (454 g) ground beef, ½ cup (75 g) grated yellow onion, 1 tsp (3 g) garlic powder, 1 tsp (1 g) dried oregano leaves, 1 tsp (2 g) ground cumin, ½ tsp (0.5 g) dried thyme leaves, ¼ tsp (0.25 g) dried rosemary leaves, 1½ tsps (9 g) kosher salt, ½ tsp (1 g) black pepper, ½ tsp (1 g) Aleppo pepper
• Divide the meat mixture into 8 equal portions. Press each portion into a thin, even layer on one side of a flour tortilla, spreading the meat almost to the edges.
  8 street sized flour tortillas
• Heat a large skillet over medium-high heat and lightly coat it with cooking spray.
  cooking spray
• Place a tortilla in the skillet with the meat side down. Press firmly with a spatula or burger press so the meat makes full contact with the skillet. Cook for 2 to 3 minutes, until the meat is browned and develops crispy edges.
• Flip the taco and cook for 30 to 60 seconds more, until the tortilla is warm and lightly crisped.
• Transfer the taco to the warm baking sheet and repeat with the remaining tortillas.
• Top each taco with tzatziki, tomato, cucumber, red onion, parsley, and french fries.
  diced tomato, diced cucumber, thinly sliced red onion, cooked French fries, chopped fresh parsley, tzatziki
• Serve immediately with lemon wedges.
  lemon wedges

Notes

• The meat should be spread into a thin layer for the best texture and browning.
• Grated onion blends into the beef mixture more evenly than diced onion and helps keep the meat juicy.
• Store toppings separately and assemble just before serving for the best texture.

 

 

If you’re making these Gyro Smashed Tacos, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Serving: 165g | Calories: 285kcal | Carbohydrates: 17g | Protein: 15g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 48mg | Sodium: 425mg | Potassium: 235mg | Fiber: 1g | Sugar: 1g | Vitamin A: 85IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg

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

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