Fudgy Cottage Cheese Brownies with Chocolate Icing

I don’t make these fudgy cottage cheese brownies the way most brownies are made, and once I got the recipe right, I wasn’t going to change them. They’re soft in the middle with a lot of chocolate flavor and a thick layer of icing that is definitely my favorite part. I like them even better after they’ve been in the fridge for a while.

You guys went crazy for my banana bread with cottage cheese, and I had no idea everyone was sitting around waiting for me to put cottage cheese in things. I guess this is what I’m doing now. I’ve been randomly baking with cottage cheese for myself, and it never occurred to me that anyone else would be this interested. So that makes me want to share my brownies, too. I also don’t purposely make things gluten-free, but these are.

I don’t add butter, oil, or melted chocolate to these brownies, which I find pretty interesting considering how they turn out. They were never trying to be traditional brownies, and I don’t need them to be. They’re just the ones I make for myself a lot, because I have an incurable sweet tooth. The icing firms up some in the fridge and the brownies get even fudgier. Cold is how I like to eat them.

The Decisions Behind This Recipe

• I use full-fat cottage cheese in these brownies instead of butter or oil. It keeps the brownies soft and gives the batter some richness, but it doesn’t turn them into regular brownies made with a strange substitute. They’re definitely their own thing. I blend the cottage cheese with the eggs, maple syrup, vanilla, and salt until everything is completely smooth. It doesn’t matter whether you’re using small-curd or large-curd cottage cheese, as long as you blend it thoroughly.
• The finely ground blanched almond flour is what makes the soft, dense texture, and I like that they don’t turn cakey. This is one of those recipes where I wouldn’t change the flour because I like how the brownies turn out.
• Maple syrup is the only sweetener in both the brownies and the icing. It sweetens everything without making the brownies taste like maple candy, and it goes well with the cocoa.
• I don’t use melted chocolate or chocolate chips in this recipe. The chocolate flavor comes from natural unsweetened cocoa powder, both in the brownie batter and in the icing. That means you can make them without hunting down a bar of chocolate or melting anything on the stove.
• The icing is nothing more than cocoa powder, nut milk, and maple syrup. It looks pretty soft when you first spread it on, but it firms up some in the refrigerator without turning into a hard chocolate coating.
• I take the brownies out of the oven when the edges are set and the middle is still soft. A toothpick should come out with a small amount of thick batter, not completely dry. They need to cool all the way before I add the icing, and then they go into the refrigerator. That’s when I think these brownies get really good. The icing firms up some, and the brownies get even fudgier.

Ingredients

• Full-fat cottage cheese – This gets blended completely smooth, so you won’t see or taste cottage cheese curds in the finished brownies.
• Eggs – Help the brownies set while keeping the middle soft.
• Pure maple syrup – Sweetens both the brownies and the icing. Use real maple syrup, not pancake syrup.
• Vanilla extract – A small amount brings out more of the chocolate flavor.
• Kosher salt – Even chocolate brownies need salt.
• Finely ground blanched almond flour – Use almond flour, not coarse almond meal.
• Natural unsweetened cocoa powder – This is where the chocolate flavor comes from, in both the brownies and the icing.
• Nut milk – Used in the icing to make it smooth and spreadable. Use whichever kind you have around. You can use regular milk too if you prefer.

How to Make Fudgy Cottage Cheese Brownies

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

• Step One (prepare the baking pan)
  Preheat the oven to 350°F. Line an 8×8-inch baking pan with parchment paper, leaving enough hanging over two sides to use as handles later. You’ll be happy you did when it’s time to get the brownies out without digging around in the pan.
• Step Two (blend the cottage cheese)
  Add the cottage cheese, eggs, maple syrup, vanilla, and kosher salt to a food processor. Blend until everything is completely smooth, stopping to scrape down the sides if needed. Don’t stop while there are still cottage cheese curds in there.
• Step Three (make the brownie batter)
  Pour the blended mixture into a mixing bowl, then add the almond flour and cocoa powder. Stir with a spatula until you don’t see any dry streaks of almond flour or cocoa. Pour the batter into the prepared pan and spread it into the corners.
• Step Four (bake the brownies)
  Bake for about 25 minutes. The edges should be set, and the center shouldn’t jiggle when you move the pan. A toothpick inserted into the middle should come out with a small amount of thick brownie batter on it. Don’t wait for it to come out completely clean.
• Step Five (cool the brownies and make the icing)
  Let the brownies cool completely in the pan, about 1–2 hours. While they cool, stir the cocoa powder, nut milk, and maple syrup together in a small bowl until the icing is smooth. Don’t put it on warm brownies.
• Step Six (ice and refrigerate)
  Spread the icing over the cooled brownies, then refrigerate the pan until the icing firms up some. It won’t turn into a hard shell, but it sets enough to make cutting the brownies easier. Lift the brownies out using the parchment paper, cut into nine squares, and eat them cold.

Recipe Tips

• Blend the cottage cheese mixture until it’s completely smooth. Stop and scrape down the food processor a couple of times if you need to. You want the cottage cheese completely blended before adding the dry ingredients, so there aren’t any curds left in the batter.
• Once the almond flour and cocoa powder are added, switch to a spatula. Stir until everything is mixed and you don’t see dry streaks, but there’s no reason to send it all back through the food processor.
• Use an 8×8-inch pan and line it with parchment paper that hangs over two sides. These brownies are soft, and the parchment handles make it much easier to lift them out after they’ve chilled.
• The edges should look set when they come out of the oven, while the middle stays soft. A toothpick should come out with a little thick brownie batter on it, not liquid batter. If the center is still jiggly, they need more time. If the toothpick is completely dry, they’ve gone farther than I would have taken them.
• Let the brownies cool all the way before adding the icing. If they’re still warm, the icing can become too runny to spread in a thick layer.
• Refrigerate the iced brownies before cutting them. The icing firms up enough that you get cleaner squares, especially if you wipe the knife between cuts.
• Flaky salt on top is good if you like that kind of thing. You can also scatter chopped pecans, pistachios, walnuts, or almonds over the icing before it goes into the refrigerator.

Storage and Make-Ahead

• Keep the brownies in an airtight container in the refrigerator for up to 4 days. The icing will stay soft but firm up some when chilled, and the brownies hold their texture well.
• These are easy to make a day ahead. Bake the brownies, let them cool completely, add the icing, and refrigerate them until you’re ready to cut and serve them.
• I like these straight from the refrigerator when the icing is more set. The brownies stay soft in the middle and the chocolate flavor comes through even more once they’re cold.
• You can freeze the brownies too. Freeze the squares in an airtight container with parchment between layers for up to 2 months. Thaw them in the refrigerator overnight, or let an individual brownie sit at room temperature until it’s soft enough to eat.

FAQs

• Can you taste the cottage cheese in these brownies?
  No. Once it’s blended with the eggs, maple syrup, vanilla, and salt, there are no curds left in the batter. The finished brownies taste like chocolate brownies, not cottage cheese.
• Can I use low-fat cottage cheese?
  I always use full-fat cottage cheese because I like the richer texture it gives the brownies. I’ve never bothered with low-fat cottage cheese, so I can’t promise the result will be the same.
• Can I substitute all-purpose flour for almond flour?
  I haven’t tested this substitution. Almond flour and all-purpose flour absorb liquid differently, so I wouldn’t sub them one-for-one and expect the same brownies.
• Can I use honey instead of maple syrup?
  I haven’t tried it. Honey is going to have a stronger flavor and a different consistency than maple syrup, so I would stick with maple syrup for these.
• Can I make these brownies without the icing?
  Yes. The brownies are fine without it, but I really like the extra chocolate layer on top. The icing is one of the reasons I like these cold.
• Can I add nuts to cottage cheese brownies?
  Yes. Chopped pecans, pistachios, walnuts, or almonds would all be good. Sprinkle them over the icing before refrigerating so they stay on top.
• Are these cottage cheese brownies gluten-free?
  They don’t have wheat flour, and almond flour is naturally gluten-free. If you need the brownies to be safe for someone with celiac disease, check that every packaged ingredient you use is certified gluten-free.
• Why are my brownies too soft in the middle?
  A soft middle is completely normal, especially before the brownies have cooled and chilled. If the center was still loose or jiggly when you took the pan out of the oven, though, they probably needed more baking time. Let them cool completely before deciding the texture is too soft.

From My Kitchen Notes

Small observations from the margins.

• It’s not difficult to be soft without falling apart.
• I’ve never needed things done the usual way to know when they turned out right.
• A lot of my ideas only make sense after they’ve had time to set.
• I’ve never confused being smooth with being simple.
• The people who only want a neat little square have missed a lot about me.
• There is nothing about me that gets less real because somebody didn’t see what went into it.
• I’ve learned that the best part is sometimes the layer someone almost skipped.
• Being known has always required somebody to stick around long enough to get to the center.

More Things I Do with Cottage Cheese

• Cottage Cheese Mac and Cheese – Cottage cheese in a creamy cheese sauce.
• Cottage Cheese Egg Bake – Cottage cheese, eggs, baked breakfast.

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

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Fudgy Cottage Cheese Brownies

These fudgy cottage cheese brownies are made with full-fat cottage cheese, almond flour, maple syrup, and cocoa powder, then finished with a three-ingredient chocolate icing. They're soft in the middle, and the icing firms up slightly when refrigerated.

Course Dessert

Cuisine American

Keyword almond flour brownies, chocolate icing, cottage cheese brownies, fudgy cottage cheese brownies, gluten-free brownies, maple syrup brownies

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Cooling: 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 9 brownies

Calories 190kcal

Author Cathy Pollak

Equipment

• baking pan 8x8 (20×20-cm). For baking the brownies.
• food processor Blends the cottage cheese and wet ingredients until completely smooth.
• mixing bowls (large and small). For combining the blended mixture with the almond flour and cocoa powder and making the icing.
• rubber spatula For mixing the batter, spreading it in the pan, and applying the icing.
• measuring cups and spoons For measuring the ingredients.
• parchment paper Lines the pan and makes removing the cooled brownies easier.

Ingredients

Brownies:

• 1 cup (225 g) full-fat cottage cheese (I prefer Good Culture brand)
• 2 large eggs
• ½ cup (120 ml) pure maple syrup
• ½ teaspoon (2.5 ml) vanilla extract
• ⅛ teaspoon kosher salt
• ½ cup (48 g) finely ground blanched almond flour
• ½ cup (43 g) natural unsweetened cocoa powder

Chocolate Icing:

• 4 tbsps (21 g) unsweetened cocoa powder
• 3 tbsps (45 ml) nut milk (any kind)
• 2 tbsps (30 ml) pure maple syrup

Instructions

• Preheat the oven to 350°F (175°C). Line an 8×8-inch (20×20-cm) baking pan with parchment paper, leaving some overhang on two sides to make removing the brownies easier.
• Add the full-fat cottage cheese, eggs, maple syrup, vanilla extract, and kosher salt to a food processor. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. There should be no visible cottage cheese curds remaining.
  1 cup (225 g) full-fat cottage cheese, 2 large eggs, ½ cup (120 ml) pure maple syrup, ½ teaspoon (2.5 ml) vanilla extract, ⅛ teaspoon kosher salt
• Transfer the blended mixture to a mixing bowl. Add the finely ground blanched almond flour and natural unsweetened cocoa powder. Stir with a spatula until the dry ingredients are fully incorporated and no pockets of flour or cocoa remain.
  ½ cup (48 g) finely ground blanched almond flour, ½ cup (43 g) natural unsweetened cocoa powder
• Pour the brownie batter into the prepared pan and spread it evenly with a spatula, making sure it reaches the corners.
• Bake for approximately 25 minutes, until the edges are set and the center no longer jiggles when the pan is gently moved. A toothpick inserted into the center should come out with a small amount of thick, fudgy batter rather than liquid batter. Avoid baking until the toothpick comes out completely dry, as these brownies are meant to remain soft in the middle.
• Remove the brownies from the oven and allow them to cool completely in the pan, approximately 1–2 hours, before adding the icing.
• While the brownies cool, combine the natural unsweetened cocoa powder, nut milk, and maple syrup in a small bowl. Stir until smooth and creamy, with no dry cocoa powder remaining.
  4 tbsps (21 g) unsweetened cocoa powder, 3 tbsps (45 ml) nut milk, 2 tbsps (30 ml) pure maple syrup
• Once the brownies have cooled completely, spread the chocolate icing evenly over the surface. Refrigerate until the icing firms up slightly, then lift the brownies from the pan using the parchment paper and cut into nine squares. Serve chilled for the best texture.

Notes

• Full-fat cottage cheese is recommended for this recipe. Blend it thoroughly with the wet ingredients until no visible curds remain.
• Use finely ground blanched almond flour rather than almond meal. All-purpose flour has not been tested as a substitute.
• Use natural unsweetened cocoa powder in both the brownie batter and the icing. Pure maple syrup provides the sweetness, so avoid substituting pancake syrup.
• The brownies are finished baking when the outer portion is set and the center no longer jiggles. A small amount of thick batter on the toothpick is expected. Do not wait for a completely dry toothpick.
• Allow the brownies to cool completely before adding the chocolate icing. Refrigeration helps the icing firm up slightly without turning it into a hard chocolate coating.
• Store the brownies in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in an airtight, freezer-safe container for up to 2 months, separating layers with parchment paper. Thaw in the refrigerator before serving.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 75g | Calories: 190kcal | Carbohydrates: 23g | Protein: 7g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 48mg | Sodium: 145mg | Potassium: 260mg | Fiber: 4g | Sugar: 16g | Vitamin A: 65IU | Calcium: 65mg | Iron: 2mg

Have you made these Fudgy Cottage Cheese Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Fudgy Cottage Cheese Brownies appeared first on Noble Pig.

Dutch Oven Beef Stew with Red Wine and Mushrooms

The truth is, not everything in a beef stew belongs in the pot at the same time. And it makes me wonder why this method is treated as sacred. The beef needs more time than potatoes and carrots, and even mushrooms need better cooking conditions than sitting in broth for three hours until they’ve given up. I like browning the beef and mushrooms separately, then letting the chuck roast braise for 90 minutes before the veggies go in. It turns out so much better this way.

There’s a full cup of red wine in this stew, and taking the time to reduce it before the stock goes in is worth it. I like cooking the tomato paste until it gets that darkened look, and I scrape the bottom of the Dutch oven as the wine reduces to get the browned flavor into the gravy. I want the gravy to start getting its flavor before it goes in the oven. None of this is difficult, but spending a few extra minutes at the beginning instead of at the end of cooking, trying to fix something I could have done earlier, is my preferred workflow.

Also, I don’t think beef stew needs to be thick enough to stand a spoon in. I want gravy, but not one that’s thick and pasty. And I never do a final seasoning adjustment until it’s out of the oven and has cooled a bit. That’s when I decide if it needs more salt, some vinegar, or cold butter. Butter is usually a yes for me.

The Decisions Behind This Recipe

• Using boneless chuck roast because it gets better with time in the oven, and I’m willing to give it that time. Chuck has enough connective tissue that it gets really tender and richer after a long braise, but it’s not usually ready when potatoes and carrots would be done. So, I’ve found giving the beef 90 minutes in the oven before adding the veg is best. By then, the meat has already had a good amount of cooking time, and the potatoes and carrots aren’t spending hours in the pot waiting for it.
• You want the beef dry, so pat it down well with paper towels. Trust. Give it a light coating of flour, then brown it in batches because if you crowd the pot, the beef will steam instead of brown. You’ll give the mushrooms their own turn in the Dutch oven after the beef comes out. This is where they pick up browned flavor, then wait until later to go back in. This keeps them from becoming little brown sponges.
• Tomato paste, red wine, beef stock, beef base, Worcestershire, and herbs make the braising liquid way more interesting than plain stock. I like cooking the tomato paste until it gets darker to get rid of that canned taste, then reduce a full cup of dry red wine by about half before the stock goes in. That wine deglazes the bottom of the pot, and it has time to concentrate before the stew starts braising. I use low-sodium stock because the beef base and Worcestershire are already salty, and I keep the rosemary to one small sprig because it can be too much otherwise.
• The potatoes and carrots go in after the beef has had its head start. I leave the thin skins on Yukon Gold potatoes because they help them stay together while the middles get tender. I cut both the potatoes and carrots into bigger pieces, about 1½ inches, so they don’t disappear into the gravy. The mushrooms go back in at the same time.
• The gravy gets good as the stew cooks. The small amount of flour on the beef helps thicken it, and the tomato paste and reduced cooking liquid contribute to its consistency and flavor. I don’t make a roux or a cornstarch slurry because I want the gravy to come from the stew itself. If it needs to thicken more after braising, I simmer it uncovered for a few minutes. In the end it should be rich and spoonable, but still have movement.
• I never decide on the final seasoning until the beef is done and it’s out of the oven. The stock, beef base, Worcestershire, and evaporation affect what the finished gravy needs. It might need more beef base or salt, a teaspoon of vinegar, or some cold butter. You’ll know once you taste it.

Ingredients

• Boneless beef chuck roast – Chuck has the fat and connective tissue that are made for a long braise. Cut it into decent-sized pieces so the beef doesn’t fall apart once it’s tender.
• Kosher salt, black pepper, and all-purpose flour – Season the beef, and give it a light coating of flour before browning. The flour helps the beef brown and gives the gravy some body as it cooks.
• Neutral oil – Use avocado, vegetable, or canola oil for browning the beef and mushrooms.
• Cremini mushrooms – Brown them separately for more flavor, then add them back later so they don’t spend the entire braise in the pot.
• Yellow onion, celery, and garlic – These make the savory base of the stew. The onion and celery cook first, then the garlic goes in once they’ve softened.
• Tomato paste and dry red wine – Cook the tomato paste until it darkens, then reduce the wine before the stock goes in. This is where the gravy starts getting its flavor.
• Low-sodium beef stock, roasted beef base, and Worcestershire sauce – The stock makes up the braising liquid, and the beef base and Worcestershire help develop the beef flavor even more. Taste before adding extra beef base because the gravy concentrates as it cooks.
• Fresh thyme, rosemary, and bay leaves – Thyme is giving most of the herb flavor and it’s the least overpowering, while one small sprig of rosemary is all you need. The bay leaf does it’s thing, which is still a mystery to most of us.
• Carrots and Yukon Gold potatoes – Cut both into big pieces so they don’t fall apart during the final part of the braise. Leave the thin Yukon Gold skins on.
• Cold unsalted butter and balsamic or red wine vinegar – Optional for finishing. Add butter if the gravy needs more richness or a vinegar if it needs brightness.
• Fresh parsley – Stir it in at the end, then scatter more over each bowl if you want.

How to Make Dutch Oven Beef Stew

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

• Step One (prepare the beef)
  Preheat the oven to 325°F. Pat the chuck roast dry with paper towels and cut it into 1½–2-inch pieces. Season it with kosher salt and black pepper, then toss it with the flour until the beef has a light coating. You want a light coating, not big patches of flour stuck to the meat.
• Step Two (brown the beef and mushrooms)
  Heat the oil in a 5½–6-quart Dutch oven over medium-high heat. Brown the beef in three batches, giving each batch about 6–8 minutes and turning the pieces so they get good color on more than one side. Give the beef room in the pot. If you crowd it, it steams. Move the browned beef to a plate, then turn the heat down to medium and add the mushrooms. Cook them for 5–7 minutes, until they’ve released most of their moisture and started browning. Move them to a separate bowl. They will get their turn in the oven later.
• Step Three (make the braising liquid)
  Add the onion and celery to the Dutch oven and cook for 5–7 minutes, until softened. Add the garlic and stir for about 30 seconds, until it smells good. Stir in the tomato paste and cook it for 1–2 minutes, until it turns a deeper brick red. Pour in the red wine and scrape the bottom of the pot to get up all the browned flavor left from the beef and mushrooms. Let the wine simmer until it has reduced by about half, around 5–7 minutes. Add the beef stock, 1 teaspoon of roasted beef base, Worcestershire sauce, thyme, rosemary, and bay leaves. Put the beef and any juices from the plate back in the pot, then bring it all to a slow simmer.
• Step Four (braise the beef)
  Cover the Dutch oven and put it in the oven for 1½ hours. The beef gets its 90-minute head start before the potatoes, carrots, and mushrooms go in.
• Step Five (add the vegetables and finish braising)
  Carefully take the Dutch oven out of the oven and remove the lid. Add the carrots, unpeeled Yukon Gold potatoes, and reserved mushrooms, then gently stir everything together. The potatoes and carrots should be in roughly 1½-inch pieces so they cook through without falling apart. Cover the pot and return it to the oven for another 45–60 minutes. The beef should pull apart easily with a fork, and the potatoes and carrots should be tender but still in one piece. If the beef needs more time, give it more time. Fork-tender beef gets the final vote. Always.
• Step Six (finish the gravy and serve)
  Remove the thyme and rosemary stems and fish out the bay leaves. Check the gravy. If it’s thinner than you want, put the uncovered Dutch oven over medium-low heat and let it simmer for 5–10 minutes until it reduces a little. Taste the stew before adding more beef base, salt, or pepper. If it needs some acidity, stir in 1 teaspoon of balsamic or red wine vinegar, taste, and add another teaspoon if you want. If you want a richer gravy, take the pot off the heat and stir in the cold butter. Finish with chopped parsley and make sure every bowl gets beef, potatoes, carrots, mushrooms, and lots of gravy.

Recipe Tips

• The pot needs to be hot enough to brown the beef, and the beef needs room to do it. If the pot is too crowded, the beef will release moisture and steams instead. A dark brown crust is what you’re after.
• Keep the flour coating light. Toss the seasoned beef until it has a thin dusting, then shake off any obvious patches before browning. Any stray flour can burn on the bottom of the pot, and that can make the gravy bitter.
• The browned flavor on the bottom of the Dutch oven is useful, but any black burned leftover bits aren’t. Adjust the heat if the flour or fond is getting too dark while you brown the beef and mushrooms. The wine will help lift up the good browned stuff once it goes in, so scrape the bottom of the pot well.
• Let the wine reduce by about half before adding the stock. The timing I gave is a guide, but how much wine is left in the pot is what really tells you it’s ready. You want the wine flavor concentrated and the pot mostly deglazed before the braising liquid goes in.
• Keep the Dutch oven covered while it braises at 325°F. Leave the lid on during both oven stages so the liquid stays in there and the beef has a chance to get tender.
• Check the beef with a fork before thinking the stew is done. It should pull apart easily. The potatoes and carrots should be tender but still holding together. If the beef needs more time, cover the pot and keep cooking.
• If the gravy needs help at the end, simmer it uncovered for a few minutes if it’s too thin. If it gets too thick, add a splash of beef stock or water. Taste before adding extra beef base or salt, then decide if it needs vinegar or butter. Don’t throw everything in at once and hope for the best.

Storage and Reheating

• Let the stew cool a bit, then move it to covered containers and refrigerate it within two hours. Shallow containers help it cool faster. It keeps for 3–4 days in the refrigerator, and the gravy will thicken as it chills.
• Reheat the stew gently in a covered pot over medium-low heat, stirring now and then. Add a splash of beef stock or water if the gravy has thickened up too much. Heat it until it reaches 165°F, but don’t keep it bubbling forever or the potatoes will start losing their fight to stay together.
• You can freeze the stew for 2–3 months. The beef and gravy freeze well, but the potatoes may be a little softer or slightly grainy once thawed. It will still taste good, but the potatoes won’t have quite the same texture as they did on day one.
• Thaw frozen stew overnight in the refrigerator when you can, then reheat it gently on the stove. You can also reheat frozen portions straight from the freezer in a covered pot over low heat with a splash of stock or water. Once it can be stirred, bring it up to temperature and serve.

FAQs

• What is the best cut of beef for Dutch oven beef stew?
  Boneless chuck roast is my pick. It has the fat and connective tissue to turn tender during a long braise. A leaner cut can end up dry or chewy. Buy a roast and cut it yourself so you know you’re getting all chuck.
• Can I make Dutch oven beef stew without red wine?
  Yes. Replace the wine with more beef stock. The stew will still be good, but it won’t have the same depth from the reduced wine. If your finished gravy needs some brightness, a small splash of red wine vinegar or balsamic vinegar can help, but it won’t replace the wine exactly.
• Why is my beef stew meat still tough?
  It needs more time. Chuck roast gets tender when its connective tissue has enough time to break down, and that doesn’t always happen on the same schedule from one roast to the next. Keep it covered and continue cooking until the beef gives easily when you test it with a fork.
• Can I make this beef stew on the stovetop instead?
  Yes. Keep the stew at a very gentle simmer in a covered Dutch oven, and stir it more often so the bottom doesn’t scorch. The oven is easier because it gives you more even heat without needing as much attention.
• Can I use a different kind of potato?
  Red potatoes are a good substitute for Yukon Golds. Russets will break down and thicken the gravy, which is fine if you want that, but they won’t stay together reliably.
• Can I make Dutch oven beef stew a day ahead?
  Yes, and it reheats well. Make it, cool it, and refrigerate it overnight, then warm it before dinner. The potatoes will be softer after reheating, but the stew will still be delicious, and I think the gravy tastes even better the next day.
• Can I use frozen or pre-cut stew meat instead of chuck roast?
  You can, but I prefer buying a chuck roast and cutting it myself. Packages labeled stew meat can have different cuts, so some pieces may get tender sooner than others. If you use frozen beef, thaw it safely in the refrigerator first, then dry it well before seasoning and browning.

From My Kitchen Notes

Small observations from the margins.

• Crowding something has never made it come together faster for me.
• The bottom of the pot has always remembered more than I wanted it to.
• Not every piece has been ready at the same time in my life.
• I’ve learned that giving something room can change what happens under pressure.
• Setting something aside has never meant I forgot about it.
• Having a dark beginning doesn’t always mean I ruined the whole thing.
• Depth and being in over my head have never been the same thing to me.
• The person asking me to be done on their schedule has clearly never tested me with a fork.

More Beef Dishes For Cold Weather

• Classic Stovetop Pot Roast – Tender beef, carrots, potatoes.
• Oven Braised Short Ribs – Slow-braised beef, rich gravy.
• Slow-Braised Beef Ragù – Tender beef, tomato sauce, pappardelle.
• Korean Braised Short Ribs – Gochujang, garlic, ginger, soy sauce.
• Coffee Rubbed Oven Brisket – Dark roast coffee, chipotle, brown sugar.
• Cocoa Rubbed Steak with Dark Stout Pan Sauce – Cocoa, chili spices, dark stout.

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Dutch Oven Beef Stew

This Dutch oven beef stew is made with browned chuck roast, cremini mushrooms, red wine, Yukon Gold potatoes, and carrots. The beef braises before the vegetables are added, and the finished stew has a rich, savory gravy that can be adjusted to taste.

Course Dinner, Main Course

Cuisine American

Keyword beef chuck stew, beef stew with potatoes and carrots, beef stew with red wine, Dutch oven beef stew, oven braised beef stew

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 550kcal

Author Cathy Pollak

Equipment

• Dutch Oven 5½–6-quart (5.2–5.7-liter). Enameled cast iron is good for browning beef and maintaining steady temperatures during braising.
• Chef's knife For cutting chuck roast into even pieces and chopping the vegetables.
• Cutting board A sturdy surface for preparing the beef, potatoes, and other vegetables.
• wooden spoon For loosening the browned bits from the Dutch oven when reducing the red wine.
• measuring cups and spoons For measuring the braising liquid, flour, and seasonings.

Ingredients

Beef:

• 2½ lbs (1.13 kg) boneless beef chuck roast
• 1½ tsps (9 g) kosher salt plus more to taste
• ¾ tsp (2 g) freshly ground black pepper
• 3 tbsps (24 g) all-purpose flour
• 2 tbsps (30 ml) neutral oil plus more as needed

Stew:

• 8 oz (225 g) cremini mushrooms quartered or halved if small
• 1 large yellow onion diced
• 2 celery ribs finely diced
• 4 large cloves garlic minced
• 2 tbsps (30 g) tomato paste
• 1 cup (240 ml) dry red wine
• 3 cups (720 ml) low-sodium beef stock
• 1-2 tsps roasted beef base such as Better Than Bouillon, divided
• 1 tbsp (15 ml) Worcestershire sauce
• 4-5 sprigs fresh thyme
• 1 small sprig fresh rosemary
• 2 bay leaves
• 1 lb (454 g) carrots peeled and cut into approximately 1½-inch (3.8-cm) pieces
• 1½ lbs (680 g) Yukon Gold potatoes npeeled and cut into approximately 1½-inch (3.8-cm) pieces
• 1-2 tsps (5-10 ml) balsamic vinegar or red wine vinegar, optional
• 1 tbsp (14 g) cold unsalted butter optional
• 2 tbsps (8 g) chopped fresh parsley plus more for serving

Instructions

• Preheat the oven to 325°F (163°C). Position a rack in the lower third of the oven to accommodate a covered 5½–6-quart (5.2–5.7-liter) Dutch oven.
• Pat the chuck roast dry with paper towels and cut into 1½–2-inch (3.8–5-cm) pieces. Season evenly with the kosher salt and black pepper, then sprinkle with the flour and toss until the beef is lightly coated. There should be no thick patches of flour on the meat.
  2½ lbs (1.13 kg) boneless beef chuck roast, 1½ tsps (9 g) kosher salt, ¾ tsp (2 g) freshly ground black pepper, 3 tbsps (24 g) all-purpose flour
• Heat 1 tablespoon of the neutral oil in the Dutch oven over medium-high heat. Working in three batches, arrange the beef in a single layer with space between the pieces. Sear for approximately 6–8 minutes per batch, turning to develop a deep brown crust on multiple sides. Adjust the burner as needed to prevent the flour and browned bits from burning, and add more oil between batches if necessary. Transfer the browned beef to a plate, reserving any juices.
  2 tbsps (30 ml) neutral oil
• Reduce the heat to medium and add the cremini mushrooms to the same Dutch oven. Cook for 5–7 minutes, stirring occasionally, until the mushrooms have released their moisture and developed browned surfaces. Transfer to a separate bowl and reserve. They will be added back toward the end of braising.
  8 oz (225 g) cremini mushrooms
• Add the diced onion and celery to the Dutch oven, using a small amount of additional oil if the pot appears dry. Cook for 5–7 minutes, stirring occasionally and scraping up any loosened browned bits, until the vegetables have softened. Add the minced garlic and cook for approximately 30 seconds, stirring constantly, until fragrant.
  1 large yellow onion, 2 celery ribs, 4 large cloves garlic
• Stir in the tomato paste and cook for 1–2 minutes, stirring frequently, until it darkens to a deeper brick-red color. Pour in the dry red wine and scrape the bottom of the Dutch oven thoroughly with a wooden spoon to release the browned bits from the beef, mushrooms, and vegetables. Simmer uncovered for approximately 5–7 minutes, or until the wine has reduced by about half. Use the reduction in volume rather than the cooking time as the final guide.
  2 tbsps (30 g) tomato paste, 1 cup (240 ml) dry red wine
• Pour in the low-sodium beef stock and stir in 1 teaspoon of roasted beef base and the Worcestershire sauce. Add the fresh thyme, rosemary, and bay leaves. Return the browned beef and any accumulated juices to the Dutch oven, stirring gently to distribute the meat throughout the braising liquid. Bring to a gentle simmer over medium heat.
  3 cups (720 ml) low-sodium beef stock, 1-2 tsps roasted beef base, 1 tbsp (15 ml) Worcestershire sauce, 4-5 sprigs fresh thyme, 1 small sprig fresh rosemary, 2 bay leaves
• Cover the Dutch oven with its lid and transfer to the preheated oven. Braise for 1½ hours at 325°F (163°C), allowing the chuck roast to begin tenderizing before the potatoes, carrots, and mushrooms are added.
• Remove the Dutch oven from the oven and carefully lift the lid away from you to release the steam. Add the carrots, unpeeled Yukon Gold potatoes, and reserved browned mushrooms, gently stirring to distribute them through the stew. Keep the potatoes and carrots in approximately 1½-inch (3.8-cm) pieces so they can cook through without breaking apart. Cover and return to the oven for another 45–60 minutes, or until the beef yields easily to a fork and the potatoes and carrots are tender.
  1 lb (454 g) carrots, 1½ lbs (680 g) Yukon Gold potatoes
• Remove the Dutch oven from the oven and discard the thyme and rosemary stems and bay leaves. Check the consistency of the gravy. If it's thinner than you want, place the uncovered Dutch oven over medium-low heat and simmer gently for 5–10 minutes, stirring occasionally, until some of the liquid has evaporated and the gravy has thickened. Avoid vigorous boiling, which can break down the cooked potatoes.
• Taste the finished stew before making any seasoning adjustments. Add more roasted beef base, up to 1 additional teaspoon, if the beef flavor needs reinforcing, and adjust the kosher salt and black pepper as needed. If the gravy tastes overly rich or needs acidity, stir in 1 teaspoon of balsamic vinegar or red wine vinegar, taste, and add up to 1 additional teaspoon if necessary. For a richer finish, remove the Dutch oven from the heat and stir in the cold unsalted butter until melted and incorporated.
  1-2 tsps (5-10 ml) balsamic vinegar, 1 tbsp (14 g) cold unsalted butter
• Stir in the chopped fresh parsley. Ladle the stew into bowls, making sure each serving includes beef, potatoes, carrots, mushrooms, and gravy. Garnish with additional parsley if desired and serve warm.
  2 tbsps (8 g) chopped fresh parsley

Notes

• The recipe was developed for a 5½–6-quart (5.2–5.7-liter) Dutch oven. The beef needs a 1½-hour head start before the vegetables are added so the chuck roast can become tender without overcooking the potatoes and carrots.
• Leave the Yukon Gold potatoes unpeeled. Their thin skins help the pieces stay together during braising.
• Brown the beef in three batches and avoid overcrowding the Dutch oven. The mushrooms should also be browned separately before being reserved for the final stage of cooking.
• Reduce the red wine by approximately half before adding the beef stock. The reduction in volume is more important than the exact number of minutes.
• Cooking time may vary depending on the size of the beef pieces and the chuck roast itself. Continue braising until the beef is fork-tender.
• If the finished gravy needs thickening, simmer it uncovered for 5–10 minutes rather than adding additional flour. Taste before adding more beef base, salt, vinegar, or butter.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 450g | Calories: 550kcal | Carbohydrates: 37g | Protein: 38g | Fat: 27g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 115mg | Sodium: 900mg | Potassium: 1250mg | Fiber: 5g | Sugar: 7g | Vitamin A: 11000IU | Vitamin C: 25mg | Calcium: 90mg | Iron: 5mg

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

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Pear and Gorgonzola Salad with Shallot Vinaigrette

I have a Red Anjou pear tree on my property that was here before I was. It grows right at the edge of my little forest, and I have no idea how old it is, but it seems to have no interest in slowing down. Every year it gives me a decent number of pears, and I’ve responded by getting pretty good at finding things to do with them.

Most European pears, like Anjou, need to come off the tree before they’re ripe. I wait until they come away easily with the stem still attached, while they’re hard and firm, then let them finish ripening on the counter. Once they’re ready, I make this pear and Gorgonzola salad with crispy prosciutto. I’ve never understood why pears get treated like they’re only meant for dessert when they’re so good with salty cheese, meat, and anything vinegary. They’re also great caramelized in my vanilla cider pork, but that’s a whole dinner vibe.

This is a great salad to have with a big dinner. It’s good for holidays too because it looks great on the table, and it’s easy to double or triple the recipe. It takes about 25 minutes to make, and the only cooking is crisping the prosciutto in the oven. There’s enough stuff in it that nobody has to dig around the lettuce looking for something worth eating. It’s all there.

The Decisions Behind This Recipe

• Soft prosciutto wasn’t helping this salad in any way, so I started baking it instead. Once it gets crisp in the oven, it turns salty and brittle and adds something completely different from the pears and Gorgonzola. I break it into big pieces because it’s nice to get a good-sized prosciutto bite instead of prosciutto dust. I add it at the end, right before serving, because I want it to stay crisp.
• Red Anjou pears are sweet and stay firm enough for a salad. Their red skins make the salad look prettier without having to do anything extra. I leave the skins on and cut them into thin slices. You can use another firm, ripe pear, but Red Anjou is what I like in this salad.
• I used creamy Gorgonzola Dolce, but I’m not going to send you on a cheese scavenger hunt. Grocery-store Gorgonzola is fine. The salty, creamy cheese is so good with pears, and it has enough bite to hold its own with the prosciutto. If you happen to have a really good blue cheese, by all means use it.
• Toasting the pecans instead of candying them is enough because this salad already has pears, pomegranate, and honey in the dressing. It doesn’t need another sugary thing. Toasted pecans have more flavor than raw ones, and they add crunch without competing with the crispy prosciutto.
• Fresh pomegranate arils add tart juicy bites that keep the sweeter parts of the salad from getting too comfortable. I like the color with the red pears too, especially when this is sitting on a holiday table. I tried dried cranberries, but they made the salad sweeter than I wanted.
• The shallot vinaigrette has apple cider vinegar, Dijon, honey, and a good amount of minced shallot because the salad needs a dressing with some sharpness to it. I tried a balsamic glaze and a fruit dressing, but neither worked for me. The honey is here to keep the vinegar from being bossy.

Ingredients

• Prosciutto – Use thinly sliced packaged prosciutto. It bakes into salty, crisp pieces in just a few minutes. If you’re buying it from the deli counter, ask them to slice it very thin.
• Spring salad mix – This is my easy base for the salad. It’s tender, peppery in places, and doesn’t overpower the pears or Gorgonzola.
• Red Anjou pears – Look for pears that are ripe but still firm. Leave the skins on and cut them into thin slices. Green Anjou or Bosc pears work too if that’s what you find.
• Gorgonzola cheese – I used creamy Gorgonzola Dolce, but regular grocery-store Gorgonzola is completely fine. Crumble it over the salad so you get some on your fork every time.
• Pecans – Toast them and chop them roughly. They add nutty flavor and crunch without needing any sugar.
• Pomegranate arils – Fresh pomegranate arils add bursts of tart juice to the salad. You can remove them from a whole pomegranate yourself or buy them already packaged.
• Shallot – Mince it finely so you don’t end up biting into a big piece of raw shallot.
• Apple cider vinegar, Dijon mustard, and honey – The vinegar gives the dressing its tang, Dijon gives it a savory bite, and honey keeps it balanced.
• Extra virgin olive oil, kosher salt, and black pepper – Olive oil brings the dressing together, while salt and pepper finish the seasoning. Taste before adding more salt because the prosciutto and Gorgonzola are already salty.

How to Make Pear and Gorgonzola Salad with Crispy Prosciutto

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

• Step One (prepare the oven)
  Preheat the oven to 375°F and line a baking sheet with parchment paper. There’s no need to grease it. The prosciutto has enough going on by itself.
• Step Two (crisp the prosciutto)
  Lay the prosciutto in one layer on the baking sheet, making sure the slices don’t overlap. Bake for 8–10 minutes, until it’s crisp. Move it to a plate and let it cool completely before breaking it into big pieces. It gets firmer as it cools, so don’t leave it in the oven until it looks like it’s about to turn to ash.
• Step Three (make the shallot vinaigrette)
  Add the minced shallot, apple cider vinegar, Dijon, honey, salt, and pepper to a small bowl or jar. Slowly whisk in the olive oil until the dressing comes together. If you’re using a jar, add the olive oil, put the lid on, and shake it hard. I support either method. If it separates before dinner, shake it again and move on.
• Step Four (assemble the salad)
  Add the spring mix to a big serving bowl, then arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the top. Leave the pear skins on. They’re edible, they look good, and I’m not peeling pears for a salad when I don’t have to.
• Step Five (dress the salad)
  Drizzle some of the vinaigrette over the salad and toss it gently. Start with less dressing than you think you need, then add more if you want it. You can always add dressing. You cannot un-dress a bowl of greens that has gone too far.
• Step Six (add the crispy prosciutto)
  Scatter the crispy prosciutto over the top right before serving. Don’t toss it into the dressed salad unless you’d like to undo the reason we baked it. Break the prosciutto into generous pieces so everybody gets some.

Recipe Tips

• Keep the prosciutto in one layer on the baking sheet so it can crisp up evenly. Start checking it toward the end because thickness varies from package to package. Let it cool before breaking it apart. It gets crisper as it cools, and trying to break hot prosciutto is how you end up with tiny salty shards all over the counter.
• Use pears that are ripe but still firm. If they’re too soft, they’ll get squished when you toss the salad. Leave the skins on, and slice them close to serving time so they stay fresh-looking.
• Toast the pecans in a dry skillet over medium heat for 3–5 minutes, stirring often, until they’re fragrant and starting to darken slightly. Take them out of the skillet right away and let them cool before they go near the greens. Nuts can go from toasted to regrettable really fast.
• Mince the shallot finely for the vinaigrette so it distributes through the dressing. Whisk the olive oil in slowly or shake everything in a jar. The dressing may separate as it sits, which is completely normal. Give it another shake before using it.
• Start with part of the vinaigrette, toss the salad, then decide if it needs more. Five ounces of spring mix may not need every drop, and this salad is better with a light coating of dressing.
• Add the prosciutto after you’ve dressed the salad. It’s the one ingredient that needs to stay out of the vinaigrette until the very end. Otherwise, it loses the crisp texture that makes it worth turning on the oven.
• Put the salad together shortly before dinner. It’s easy enough for a holiday meal, but don’t dress it an hour ahead while you’re waiting for everyone to arrive.

Storage and Make-Ahead

• You can make the shallot vinaigrette up to 3 days ahead. Keep it in a jar or airtight container in the refrigerator, then let it sit at room temperature for 10–15 minutes if the olive oil has thickened. Shake or whisk it again before serving.
• Toast the pecans and bake the prosciutto earlier in the day if you need to get ahead. Let both cool completely, then keep them in separate airtight containers at room temperature. The prosciutto is best the day you make it, since it starts losing its crispness the longer it sits.
• Wash and dry the spring mix, crumble the Gorgonzola, and get the pomegranate arils ready ahead of time. Keep everything covered in the refrigerator. Slice the pears close to serving time, then assemble the salad when dinner is almost ready.
• You can refrigerate leftover dressed salad for up to a day, but it won’t be as good. The greens soften, the pears will start to brown, and the prosciutto loses its crunch. I wouldn’t freeze any part of this salad. Ever.

FAQs

• What pears are best for pear and Gorgonzola salad?
  I use Red Anjou pears, but green Anjou and Bosc pears are fine too. The important part is buying pears that are ripe enough to taste good but firm enough to hold together once sliced.
• Can I use a different blue cheese instead of Gorgonzola?
  Yes. Any blue cheese you like will work, but they vary in saltiness and strength. Gorgonzola is my favorite because it’s creamy and has some range.
• Can I make this salad without prosciutto?
  Yes. Leave it out if you want a vegetarian salad. You’ll lose the salty, crisp pieces, but the pears, Gorgonzola, pecans, and pomegranate still make a really good salad. If you need it fully vegetarian, check that your Gorgonzola uses vegetarian rennet.
• Can I use walnuts instead of pecans?
  Yes. Toasted walnuts are great with pears and Gorgonzola. Use the same amount and toast them the same way.
• What can I use instead of pomegranate arils?
  You can leave them out. I tried sweetened dried cranberries and didn’t care for the extra sweetness, but unsweetened dried cranberries are a reasonable substitute if you can’t find pomegranate.
• Can I use a different vinegar in the shallot vinaigrette?
  White wine vinegar is a good substitute for apple cider vinegar. Balsamic vinegar has a different flavor and can make the dressing sweeter, so I’d stick with apple cider or white wine vinegar.

From My Kitchen Notes

Small observations from the margins.

• There’s a difference between being dressed up and being covered over.
• A little bite has never been a character flaw.
• The sweetest thing in the room should still know how to carry itself.
• I don’t think sharpness is always trying to hurt you.
• It takes a certain type of confidence to leave the skin on.
• Red is not always an invitation.
• I don’t peel everything back because somebody came hungry.
• There are people who only notice the fruit once someone else has done the work of growing it. I’ve clocked that behavior.

There’s More to Salad Than Lettuce

• Shaved Brussels Sprouts Salad – Shaved Brussels sprouts, sweet and savory flavors, honey lemon vinaigrette.
• Spinach Salad with Dijon Vinaigrette – Fresh spinach, crunchy pecans, sweet cranberries, Dijon vinaigrette.
• Beet Salad with Feta – Earthy beets, creamy feta, honey-mint dressing.
• Strawberry Goat Cheese Salad – Strawberries, goat cheese, spinach, arugula, maple Dijon vinaigrette.
• Chopped Kale Salad – Chopped kale, ginger citrus vinaigrette, crunchy greens.

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Pear and Gorgonzola Salad with Crispy Prosciutto

This pear and Gorgonzola salad combines fresh Red Anjou pears, crispy oven-baked prosciutto, toasted pecans, pomegranate arils, and spring mix with a homemade apple cider vinegar and shallot vinaigrette. It's a great salad for Thanksgiving, Christmas, or any dinner that needs something fresh next to the main course.

Course Salad

Cuisine American

Keyword crispy prosciutto salad, gorgonzola and pear salad, holiday pear salad, pear and gorgonzola salad, pear pecan gorgonzola salad, pear salad with gorgonzola, pear salad with shallot vinaigrette, salad with pears and gorgonzola

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 to 6

Calories 620kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet For baking the prosciutto in a single layer until crispy.
• parchment paper Keeps the prosciutto from sticking to the baking sheet and makes cleanup easier.
• 8-ounce (240 ml) mason jars For mixing the shallot vinaigrette. A jar with a tight-fitting lid makes it easy to shake the dressing.

Ingredients

Salad:

• 6 slices prosciutto
• 5 oz (140 g) spring mix
• 2 Red Anjou pears cored and cut into thin wedges
• 4 oz (115 g) Gorgonzola cheese crumbled
• ½ cup (55 g) toasted pecans roughly chopped
• ¼ cup (40 g) pomegranate arils

Shallot Vinaigrette:

• 2 tbsps (20 g) finely minced shallot
• 3 tbsps (45 ml) apple cider vinegar
• 1 tsp (5 g) Dijon mustard
• 1 tbsp (21 g) honey
• ¼ tsp kosher salt or to taste
• ¼ tsp freshly ground black pepper
• ⅓ cup (80 ml) extra virgin olive oil

Instructions

• Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
• Arrange the prosciutto slices in a single layer on the prepared baking sheet, making sure they do not overlap. Bake for 8–10 minutes, or until the prosciutto is crisp. Transfer to a plate and allow to cool completely, then break into large pieces.
  6 slices prosciutto
• Combine the minced shallot, apple cider vinegar, Dijon mustard, honey, kosher salt, and black pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking until the shallot vinaigrette is emulsified. Alternatively, secure the lid on the jar and shake vigorously until combined.
  2 tbsps (20 g) finely minced shallot, 3 tbsps (45 ml) apple cider vinegar, 1 tsp (5 g) Dijon mustard, 1 tbsp (21 g) honey, ¼ tsp kosher salt, ¼ tsp freshly ground black pepper, ⅓ cup (80 ml) extra virgin olive oil
• Add the spring mix to a large salad bowl. Arrange the pear wedges, crumbled Gorgonzola, toasted pecans, and pomegranate arils over the greens.
  5 oz (140 g) spring mix, 2 Red Anjou pears, 4 oz (115 g) Gorgonzola cheese , ½ cup (55 g) toasted pecans, ¼ cup (40 g) pomegranate arils
• Drizzle some of the shallot vinaigrette over the pear and Gorgonzola salad and gently toss to coat, adding more dressing as needed. Scatter the crispy prosciutto over the top immediately before serving so it retains its crisp texture.

Notes

• Red Anjou pears are my choice for this salad because of their sweetness, firm texture, and red skin. Green Anjou or Bosc pears also work. Choose pears that are ripe but still firm, and leave the skins on.
• To toast the pecans, place them in a dry skillet over medium heat for 3–5 minutes, stirring frequently until fragrant. Remove from the skillet and allow to cool before adding to the salad.
• Prosciutto can vary in thickness, so watch it closely during the final minutes of baking. It will continue to crisp as it cools. Add it to the salad immediately before serving to keep it crunchy.
• The shallot vinaigrette can be made up to 3 days in advance and refrigerated in a sealed jar. Shake or whisk before using.
• You may not need all the vinaigrette. Add it gradually until the salad is dressed to your liking.
• For easier holiday preparation, toast the pecans, bake the prosciutto, and prepare the vinaigrette ahead of time. Store the components separately and assemble the salad shortly before serving.
• Leftover dressed salad can be refrigerated for up to 1 day, although the greens will soften and the prosciutto will lose its crispness.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 225g | Calories: 620kcal | Carbohydrates: 32g | Protein: 19g | Fat: 49g | Saturated Fat: 12g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 26g | Cholesterol: 55mg | Sodium: 740mg | Potassium: 470mg | Fiber: 6g | Sugar: 22g | Vitamin A: 1750IU | Vitamin C: 17mg | Calcium: 260mg | Iron: 2mg

Have you made this Pear and Gorgonzola Salad? 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 Pear and Gorgonzola Salad with Crispy Prosciutto appeared first on Noble Pig.

Make-Ahead Turkey Gravy Without Drippings

I grew up watching the adults completely lose their minds over Thanksgiving gravy, which is probably why this make-ahead turkey gravy recipe is important to me. My mom would have 25 people waiting for dinner, the turkey would finally come out of the oven, and she’d start making gravy. Even as a kid, I could see and feel the chaos of it. And after all of it, there was still never enough gravy to go around.

This was always the force driving me to make turkey gravy ahead of time. It starts with turkey wings, which you can buy at the grocery store or get from the butcher, roasted with onions and celery to make my own stock. From there, it turns into gravy without needing any drippings from the Thanksgiving turkey. The gravy can be made days before you need it and reheated on the stove when it’s time to eat.

Stick with whole milk because it adds a creamy richness, and even though it’s a small amount, the apple cider vinegar at the end is what makes this gravy stand out. Thanksgiving dinner has so many different foods and flavors competing on the same plate, and the small amount of acidity makes a real difference.

The Decisions Behind This Recipe

• Turkey wings are the reason this gravy can be made before Thanksgiving, and roasting them with onions and celery is worth the time. The wings get good color in the oven, and the roasting goes toward making a stock with turkey flavor. You don’t want to get too attached to the roasting time, either. Ovens are all over the place, and the pan you use can change how quickly everything browns. Stick with a Dutch oven if you can.
• Making the stock from scratch is why this gravy tastes as good as it does. The roasted wings and veggies simmer together, and you’re not relying on whatever drippings come out of the Thanksgiving turkey. You can also make the stock ahead and finish the gravy another day, which makes it even more convenient.
• A flour-and-fat roux is how this gravy gets thickened, and it’s not complicated. Give the flour enough time to cook before adding the stock, then whisk the liquid in gradually so you don’t end up with lumps. The gravy thickens more once it’s refrigerated, so don’t be surprised when it looks thicker the next day.
• Whole milk adds richness without making the gravy taste like a cream sauce, and the roasted turkey flavor is still obvious. Skim milk doesn’t have the same result.
• The apple cider vinegar at the end is my favorite ingredient. Don’t skip it because it sounds strange or you think you don’t need it. The acidity is everything.
• This recipe can be made ahead, so there’s time to prepare a second or third batch if you’re feeding a crowd.

Ingredients

• Turkey wings – Roasting the wings is what develops the turkey flavor needed for homemade gravy without needing drippings from the turkey.
• Celery – Roasts alongside the turkey wings and adds savory flavor to the homemade stock.
• Yellow onion – Adds its usual sweetness and flavor as it roasts with the turkey wings and celery.
• Garlic – Roasts with the wings and veggies, adding flavor to the stock. It doesn’t make it garlicky.
• Water – Simmered with the roasted turkey wings and veg to make the stock that becomes the gravy.
• Butter – Combines with the flour to make the roux that thickens the gravy. Use salted butter.
• All-purpose flour – Thickens the homemade turkey stock into gravy. You will not need cornstarch or another thickener.
• Homemade turkey stock – The strained stock made from the roasted wings and vegetables.
• Whole milk – Adds creamy richness without covering up the roasted turkey flavor. Stick with whole milk for the best flavor.
• Apple cider vinegar – Goes in at the very end and adds the acidity that makes this gravy taste better with everything else on the Thanksgiving plate.
• Salt and black pepper – Season the finished gravy to taste only after all the other ingredients have been added.

How To Make Turkey Gravy Without Drippings

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

• Step One (prepare the turkey wings)
  Preheat the oven to 375°F. Put the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. There’s no reason to add oil or water, and the lid stays off. Place the Dutch oven on the lower oven rack and roast for about 2 hours, until everything is nicely browned. Keep an eye on it toward the end because ovens vary. If the wings or vegetables are getting too dark, loosely cover them with foil.
• Step Two (make the turkey stock)
  Take the Dutch oven out of the oven and add 6 cups of water. Move it to the stovetop, bring everything to a boil, then reduce to a simmer. Leave it uncovered for an hour so the roasted wings and vegetables can flavor the water and the stock can concentrate. This is where the turkey flavor for your gravy comes from, so don’t hurry through it.
• Step Three (strain and chill the stock)
  Pour the stock through a fine-mesh strainer into a heatproof container and discard the wings and vegetables. Refrigerate for at least 2 hours or overnight, until the fat collects on top and is easy to remove. Skim off as much fat as you can, then measure out 2 cups of stock for the gravy. If you end up with a little extra, save it. You might want it when reheating the gravy.
• Step Four (make the roux)
  Melt the butter in a large sauté pan over medium heat, then whisk in the flour. Keep whisking for about 2 minutes so the flour has time to cook. You want a smooth, bubbling mixture, but there’s no reason to brown it. This is what will thicken the gravy once the stock goes in.
• Step Five (turn the stock into gravy)
  Start adding the turkey stock to the roux slowly, whisking in a small amount first until it’s smooth. Once that initial addition is incorporated, gradually whisk in the rest of the 2 cups. Keep cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon. Adding the stock gradually makes the whole process easier and keeps you from having to chase down lumps.
• Step Six (finish the gravy)
  Stir in the whole milk and let the gravy cook until it’s smooth and heated through. Take the pan off the burner before adding the apple cider vinegar, then season with salt and black pepper to taste. Don’t leave out the vinegar. The small amount of acidity is one of the reasons this gravy works so well with everything else on the Thanksgiving plate. Serve it right away or refrigerate it to reheat on Thanksgiving Day.

Recipe Tips

• The turkey wings, celery, onion, and garlic need to develop good color in the oven because that’s where the stock’s flavor begins. Two hours is a guideline, but check the Dutch oven toward the end. If the veggiess are getting too dark before the wings are ready, loosely cover everything with foil.
• I use a 6- to 7-quart Dutch oven because it gives the wings and vegetables enough room and lets me move directly from the oven to the stovetop. There’s no oil or water added during roasting. The water goes in afterward, when it’s time to make the stock.
• Refrigerating the strained stock lets the fat collect on the surface, where it’s much easier to remove. I skim off as much as possible, but a small amount usually remains. Trying to remove the fat while the stock is still hot will be more frustrating.
• The butter and flour only need about 2 minutes together before adding the stock. You’re cooking away the raw flour taste, not trying to make a dark roux. Add the stock gradually and keep whisking so you don’t end up with lumps in the gravy.
• Sometimes you’ll end up with slightly more than the 2 cups of homemade turkey stock needed for the gravy. Save it instead of throwing it away. It’s good for thinning the finished gravy after it’s been refrigerated overnight.
• The apple cider vinegar goes in after the pan comes off the burner, and there’s only a teaspoon in the recipe. It’s all you need. You aren’t trying to make the gravy taste like vinegar. That small amount of acidity makes a difference when the gravy is served with turkey, stuffing, mashed potatoes, and everything else on the Thanksgiving table.
• This recipe yields approximately 2½ cups of gravy, which goes quickly when everyone wants it on several things. If you’re feeding a crowd, make additional batches ahead of time. That’s the advantage of making Thanksgiving gravy before Thanksgiving.

Storage and Reheating

• Refrigerate the finished turkey gravy in an airtight container for up to 3 days. Let it cool and get it into the refrigerator within 2 hours of cooking. I like making it at least the day before Thanksgiving so there’s one less thing to worry about.
• To reheat, transfer the gravy to a saucepan over medium-low heat and whisk frequently until it’s hot throughout. It will look much thicker coming out of the refrigerator, which is normal. Add a small amount of reserved turkey stock or water until it reaches the consistency you want.
• The finished gravy can also be frozen for up to 3 months. It freezes great. Thaw it overnight in the refrigerator, then reheat gently on the stovetop, whisking to bring everything back together.
• If you want to spread out the work, make the turkey stock first and refrigerate or freeze it separately. Remove the fat after chilling, then make the roux and finish the gravy whenever you’re ready.

FAQs 

• Can I make turkey gravy without drippings from the Thanksgiving turkey?
  Yes, and that’s the gist of this recipe. Roasting turkey wings with celery, onion, and garlic gives you the homemade stock needed to make gravy without waiting for the Thanksgiving turkey to finish cooking. The gravy can be made before the holiday. If you want to make this throughout the year, buy extra turkey wings in November and freeze them for later use. They are not always available.
• How far ahead can I make turkey gravy?
  You can make the finished gravy up to 3 days ahead and keep it refrigerated in an airtight container. For longer storage, freeze it for up to 3 months. You can also prepare the turkey stock separately and finish the gravy closer to Thanksgiving.
• Can I freeze homemade turkey gravy with milk in it?
  Yes. This recipe contains whole milk, and I’ve frozen the finished gravy successfully. Dairy-based gravies can sometimes separate slightly after thawing, so reheat it gently and whisk frequently. Add a small amount of stock or water if it needs thinning.
• Why do you add apple cider vinegar to turkey gravy?
  Thanksgiving dinner has all the rich foods competing on the same plate. The teaspoon of apple cider vinegar adds acidity that helps balance the flavors without making the gravy taste sour. Add it after removing the gravy from the burner. It’s one ingredient I never leave out.
• Can I use store-bought turkey stock instead of making my own?
  You can make gravy with purchased turkey stock, but it won’t be the same recipe. Roasting the wings and vegetables gives the homemade stock its flavor, and that’s a major reason this gravy tastes the way it does. If you substitute purchased stock, choose one with good turkey flavor and adjust the salt carefully.
• Why is my make-ahead turkey gravy so thick after refrigeration?
  The butter-and-flour roux continues to firm up as the gravy cools, so the refrigerated version will be thicker than it was when you finished cooking it. Reheat it over medium-low heat while whisking, then add reserved turkey stock or water a small amount at a time until it’s the consistency you want.
• Can I double this turkey gravy recipe for Thanksgiving?
  Yes, but make separate batches instead of crowding twice as many turkey wings and vegetables into one Dutch oven. You want everything to roast properly, and the recipe already takes several hours.
• Do I need to add oil or water when roasting the turkey wings?
  No. The turkey wings and vegetables roast uncovered without any added oil or water. Adding water at the beginning would upset the browning you want. The 6 cups of water go into the Dutch oven after roasting, when you start making the stock.

From My Kitchen Notes

Small observations from the margins.

• I’ve seen what happens when everyone is waiting on one person to finish.
• I don’t think being the last thing needed means you should be the last thing considered.
• Some things need time to rest before you can see what needs to be taken away.
• Doing something at the last minute doesn’t make it more meaningful.
• I don’t mind making more than I need. I know what it feels like when there isn’t enough.
• The smallest addition can change how everything else end up.
• I like knowing something is finished before everyone starts asking for it.

What I’m Pouring This Gravy Over

• Mayonnaise Turkey – Mayonnaise-roasted turkey, lemon, herbs, crispy skin.
• Instant Pot Mashed Potatoes – Creamy mashed potatoes made in the pressure cooker.
• Pretzel Bread Stuffing – Pretzel bread, savory stuffing, buttery Thanksgiving side.
• Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.

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Make-Ahead Turkey Gravy

This make-ahead turkey gravy uses roasted turkey wings and homemade stock, so you don't need drippings from the Thanksgiving turkey. Whole milk adds creamy richness, and apple cider vinegar finishes the gravy with acidity that works with everything on the holiday table..

Course Gravy, Sauce, Side Dish

Cuisine American

Keyword homemade turkey gravy, make ahead gravy, Make Ahead Turkey Gravy, roasted turkey gravy, Thanksgiving Gravy, turkey gravy without drippings, turkey wing gravy

Prep Time 15 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Cooling: 2 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 10 1/4 cup (60 ml) servings

Calories 76kcal

Author Cathy Pollak

Equipment

• Dutch Oven (6- to 7-quart). For roasting the turkey wings and vegetables, then simmering the homemade turkey stock.
• large fine mesh sieve For separating the finished turkey stock from the wings, vegetables, and other solids.
• large sauté pan For making the roux and cooking the finished gravy.
• whisk For incorporating the flour and stock smoothly without lumps.
• measuring cups and spoons For measuring the stock, milk, and other ingredients.

Ingredients

Turkey Stock:

• 2 turkey wings
• 4 ribs of celery roughly chopped, use leaves too
• 1 large yellow onion cut into chunks
• 4 cloves garlic smashed with the back of a knife
• 6 cups (1.4 L) water

Gravy:

• 4 tbsp (56 g) salted butter
• ¼ cup (30 g) all-purpose flour
• 2 cups (480 ml) homemade turkey stock from above
• ½ cup (120 ml) whole milk
• 1 tsp (5 ml) apple cider vinegar
• salt and pepper to taste

Instructions

• Preheat the oven to 375°F (190°C).
• Arrange the turkey wings, celery, onion, and garlic in a 6- to 7-quart Dutch oven. Roast uncovered on the lower oven rack for approximately 2 hours, until the wings and vegetables are well browned. Do not add oil or water during roasting. If they begin browning too quickly, loosely cover the Dutch oven with foil to prevent burning.
  2 turkey wings, 4 ribs of celery, 1 large yellow onion, 4 cloves garlic
• Add 6 cups (1.4 L) water to the roasted turkey wings and vegetables. Place the Dutch oven on the stovetop and bring to a boil. Reduce to a simmer and cook uncovered for 1 hour to develop and concentrate the turkey stock.
  6 cups (1.4 L) water
• Strain the stock through a fine-mesh sieve into a heatproof container, discarding the solids. Refrigerate for at least 2 hours or overnight, until the fat has collected on the surface and can be removed. Skim off the fat and measure 2 cups (480 ml) of stock for the gravy. If there's a little extra, save it for thinning the gravy when reheating.
• Melt the butter in a large sauté pan over medium heat. Whisk in the flour and cook for approximately 2 minutes, stirring constantly. The mixture should be smooth and bubbling as the flour cooks, but there's no need to brown it.
  4 tbsp (56 g) salted butter, ¼ cup (30 g) all-purpose flour
• Slowly whisk 2 cups (480 ml) of the defatted turkey stock into the roux, adding a small amount at first and whisking until smooth before adding more. Continue cooking over medium heat, stirring frequently, until the gravy thickens enough to coat the back of a spoon.
  2 cups (480 ml) homemade turkey stock
• Stir in the whole milk and continue cooking until the gravy is smooth and heated through. Remove from the heat, stir in the apple cider vinegar, and season with salt and black pepper to taste. Serve immediately, or cool and refrigerate for Thanksgiving Day.
  ½ cup (120 ml) whole milk, 1 tsp (5 ml) apple cider vinegar, salt and pepper

Video

Notes

• The gravy can be made up to 3 days before Thanksgiving. Cool promptly and refrigerate in an airtight container within 2 hours of cooking. Reheat on the stovetop when ready to serve.
• For longer storage, freeze the finished gravy for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat the gravy in a saucepan over medium-low heat, whisking frequently until hot throughout. It will be thicker after refrigeration, so add a small amount of reserved turkey stock or water as needed to bring it back to the consistency you want.
• The homemade turkey stock can be prepared separately and refrigerated or frozen until you're ready to finish the gravy. This is useful when you want to spread the preparation over several days.
• If you're feeding a large Thanksgiving crowd, make additional batches ahead of time rather than trying to stretch one batch. Use a 6- to 7-quart Dutch oven for each batch so the wings and vegetables roast as intended.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 60ml | Calories: 76kcal | Carbohydrates: 5g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 14mg | Sodium: 111mg | Potassium: 72mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 45IU | Calcium: 16mg | Iron: 0.2mg

Have you made this Make-Ahead Turkey Gravy? I’d love to hear how it turned out — leave a comment below and let me know.

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Apple Bread Pudding with Brown Sugar Bourbon Caramel

I use a lot of apples in this apple bread pudding with bourbon caramel sauce, about a pound and a half before peeling and coring. I did want a lot of apples in every serving, not a bunch of bread and apples mixed in. I cook them first in butter, dark brown sugar, and cinnamon, then mix most of them with the brioche and save the rest for the top. I don’t see the point of adding a pound and a half of apples if they’re going to taste like nothing but the custard around them.

The custard has whole milk, cream, four eggs, and two extra yolks. The extra yolks make the custard richer without adding more egg whites, which can end up making the finished bread pudding firmer than necessary. I make sure to give the brioche a full 20–30 minutes to absorb the custard before baking. The turbinado sugar goes on right before baking, and I wouldn’t skip it. The sugary crunch is everything.

The bourbon caramel is a completely separate event. It takes only a few minutes on the stove, and I add the bourbon after removing the pan from the burner. I make the sauce while the bread pudding bakes because who wants to start another round of cooking once dessert comes out of the oven. And yeah, vanilla ice cream belongs on top too.

The Decisions Behind This Recipe

• Brioche is my absolute first choice for this bread pudding because it already has butter and eggs in the dough, so the finished dessert does have an extra richness already built in. I use brioche in my caramel apple bread pudding too, and I haven’t found a real reason to switch to anything else. Cutting it into decent-sized cubes keeps the bread obvious once it comes out of the oven. Day-old brioche is really what you want, but fresh is fine if you dry it in the oven for a few minutes.
• My preference is a mix of Honeycrisp and Granny Smith apples because Honeycrisp is sweeter and Granny Smith keeps it all from going full brown-sugar-on-brown-sugar. They don’t fall apart in the skillet or the oven, which is important when using this many apples. You can use one or the other, but I like what happens when they’re together.
• I use dark brown sugar for more of a molasses flavor in the apples, the custard, and the bourbon caramel. There’s cinnamon and nutmeg too, but neither one is dominating. The apples and bourbon are the main flavors.
• I decided to use whole milk and heavy cream together instead of just cream. Brioche is rich enough, and the caramel sauce is adding even more butter and cream. Using some milk keeps the custard from becoming too rich before I’ve even added the sauce. There’s a point where more cream stops being an improvement in a recipe like this.
• The bourbon caramel is a brown sugar sauce instead of a traditional caramel made by melting granulated sugar. There’s no waiting for sugar to turn amber or worrying about it burning. I add the bourbon off the burner so its flavor stays noticeable.
• I bake the pudding until the center is set but still soft. The top does turn golden brown, the bread puffs up slightly, and most of the custard has worked its way into the brioche, which is what we want. Then I let it sit before serving because it continues setting as it cools. I’d rather give it the extra minutes on the counter than leave it in the oven too long.

Ingredients

• Brioche bread – Day-old brioche is best for soaking up the custard. If yours is fresh, dry the cubes briefly in the oven without letting them toast.
• Honeycrisp and Granny Smith apples – Peel, core, and cut the apples into ½-inch pieces. You can use either variety on its own or combine them.
• Unsalted butter and dark brown sugar – The butter cooks the apples and goes into the caramel sauce. Dark brown sugar is used in the apples, custard, and sauce, so you’ll need it for all three. If you’re out, make a batch of my homemade brown sugar.
• Eggs and egg yolks – You’ll need whole eggs and additional yolks for the custard. Save the leftover whites for another recipe like my angel food cupcakes.
• Whole milk and heavy cream – Both go into the custard, and you’ll need additional heavy cream for the bourbon caramel sauce.
• Granulated sugar, cinnamon, nutmeg, vanilla, and kosher salt – Granulated sugar goes into the custard, along with the cinnamon, nutmeg, and vanilla. You’ll also use vanilla in the caramel sauce.
• Turbinado sugar – This goes over the top right before baking for a crunchy bite.
• Bourbon – Use a bourbon you enjoy drinking. You don’t need anything expensive for this sauce. This is the same advice I give for my peach cobbler Bundt cake with bourbon caramel.
• Vanilla ice cream – Optional, technically. But warm apple bread pudding with warm bourbon caramel is when vanilla ice cream is the right thing to do.

How to Make Apple Bread Pudding with Bourbon Caramel Sauce

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

• Step One (prepare the brioche)
  Butter a 9 x 13-inch baking dish. If your brioche is fresh, spread the cubes on a baking sheet and dry them in a 300°F oven for 10–15 minutes. Then turn the oven up to 350°F. You’re not trying to brown the bread. You want it dry enough to absorb the custard without turning into mush. If you’re using day-old brioche, skip the drying step and preheat the oven to 350°F.
• Step Two (cook the apples)
  Melt the butter in a large skillet over medium heat, then add the apples, dark brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring now and then, until the apples are starting to soften but still have some bite left. They still have baking to do, so don’t cook them until they fall apart in the skillet. Take them off the heat and let them cool a little while you make the custard.
• Step Three (make the custard)
  Whisk the eggs and egg yolks together in a large bowl. Add the whole milk, heavy cream, dark brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt, then whisk until it’s combined and the sugars have dissolved. You don’t need to whip air into the mixture. Make sure the eggs are completely mixed in so the custard bakes evenly.
• Step Four (assemble and soak)
  Add the brioche cubes and about three-quarters of the apples to the prepared dish. Pour the custard over the top, then gently turn the bread so all the cubes get coated. Put the remaining apples across the top and let the whole thing sit for 20–30 minutes. Press down any bread pieces hanging out above the custard once or twice. This is not the moment to rush it. The brioche needs time to soak up what you just made.
• Step Five (bake the bread pudding)
  Sprinkle the turbinado sugar over the top right before it goes into the oven. Bake for 40–50 minutes, until the top is golden, the bread is puffed, and the center is set but still soft. If you use a thermometer, the custard in the middle should reach at least 160°F. Loosely cover the dish with foil if the top is getting too dark before the middle is ready. Let it rest for 15–20 minutes after baking so the custard has time to finish setting.
• Step Six (make the bourbon caramel and serve)
  While the bread pudding bakes, melt the butter in a medium saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt, then bring it to a gentle simmer. Cook for 3–5 minutes, stirring often, until the sugar dissolves and the sauce thickens a little. Take it off the burner, then stir in the bourbon and vanilla. The sauce thickens as it cools, so don’t keep cooking it while you’re waiting for it to get thicker. Serve the bread pudding warm with vanilla ice cream and bourbon caramel poured over every piece.

Recipe Tips

• Day-old brioche is great if you have it. Fresh brioche works too, but give the cubes a few minutes in the oven to dry out without browning. These aren’t French toast croutons.
• Cut the apples into ½-inch pieces. I want them big enough that you can see and taste the apples in each serving, but not too big.
• You can use all Honeycrisp, all Granny Smith, or a combination of both. I wouldn’t use an apple that turns to applesauce the minute it’s cooked.
• Use dark brown sugar if you can. Light brown sugar will work, but the molasses flavor won’t be as noticeable. You don’t need to compensate by adding more cinnamon or nutmeg.
• A puffed, golden top doesn’t automatically mean the middle is finished. Check the center of the dish, not the corners. The custard should be set but still soft, and it will settle a little while the bread pudding rests.
• Keep the bourbon caramel at a gentle simmer. You’re giving the brown sugar time to dissolve and letting the sauce thicken a little, not trying to cook sugar into a traditional caramel. A hard boil will take it from pourable to too thick pretty fast.
• Use a bourbon you like drinking, but don’t pour your most expensive bottle into brown sugar and cream. Something with vanilla, caramel, or oak notes works well with the apples and spices.

Storage and Reheating

• Let the bread pudding cool a little, then cover the baking dish or move leftovers to an airtight container. Refrigerate it within two hours and use it within 3–4 days. This has eggs, milk, and cream in it, so it doesn’t get to live on the counter.
• Keep the bourbon caramel in its own airtight container in the refrigerator for up to one week. It gets much thicker once it’s cold because of the butter and cream.
• Warm individual servings of bread pudding in the microwave in short intervals until heated through. For a larger amount, cover the dish loosely with foil and warm it in a 300°F oven. Add the caramel after reheating so it doesn’t disappear into the bread pudding while it sits.
• Warm the caramel in a small saucepan over low heat, stirring often. If it’s too thick to pour, stir in a little heavy cream until it loosens up. Don’t boil it forever trying to fix it. It really just needs warmth and patience.

FAQs

• Can I make apple bread pudding with bourbon caramel sauce ahead of time?
  Yes. You can cook the apples, assemble the brioche and custard, cover the dish, and refrigerate it for a few hours before baking. Leave the turbinado sugar off until right before it goes in the oven. I wouldn’t assemble it too far ahead because the brioche can get overly soft from sitting in the custard. Since the dish will be cold, it may need extra baking time. Check the center before calling it done. You can also make the bourbon caramel ahead and warm it up before serving.
• What kind of bourbon should I use for bourbon caramel sauce?
  A mid-priced bourbon is fine for this sauce. Since you’re adding it after removing the pan from the burner, its flavor will be noticeable, so don’t use something you wouldn’t want to drink.
• Can I make the bourbon caramel sauce without alcohol?
  Yes. Leave out the bourbon and use the same amount of heavy cream instead. You’ll still have a really good brown sugar caramel sauce, just without the bourbon flavor. If you need it completely alcohol-free, check your vanilla extract too.
• Why is my bourbon caramel sauce grainy?
  The brown sugar probably didn’t fully dissolve. Keep it at a gentle simmer and stir until the sauce is smooth. Don’t crank up the heat to make it hurry. That can reduce the cream before the sugar has had a chance to catch up.
• Can I use a different bread instead of brioche?
  Yes. Challah is a great choice and gives you a similar rich bread pudding. French bread works too, though it makes a less rich pudding with more chew. I’d skip thin sandwich bread because it can break down too much once the custard gets involved.
• Can I freeze apple bread pudding?
  Yes. Let the baked bread pudding cool, then wrap individual portions well and freeze for up to 2 months. Thaw them overnight in the refrigerator before reheating. The custard can release moisture after freezing, so fresh is my favorite, but frozen leftovers are still worth saving. Freeze it without the caramel sauce, then make or reheat that separately.
• Does the bourbon cook out of the caramel sauce?
  No. The bourbon goes in after the saucepan comes off the burner, so the finished sauce still contains alcohol. If you’re serving someone who avoids alcohol, make the cream version instead.
• Can I serve this without vanilla ice cream?
  Of course. The bread pudding and warm bourbon caramel are enough on their own. But vanilla ice cream gives you the cold-and-warm thing, and I’m not going to act like I don’t want it there. Lightly sweetened whipped cream works too.

From My Kitchen Notes

Small observations from the margins.

• I’ve always known the value of tartness when sweetness is getting too comfortable.
• I don’t believe every good thing needs to be mixed into the same story.
• I keep some of the best parts where they can still be noticed.
• I will never disappear into somebody else’s version of enough.
• A little crunch keeps people from making assumptions.
• Keeping things separate until it’s time to pour is something I’ve learned.
• I’m allowed to have a little bourbon in me and still be taken seriously. Mostly.

More Bread Pudding, Please

• Almond Cream Bread Pudding – Almond cream filling, custard-soaked bread, brown sugar glaze.
• Chocolate Croissant Bread Pudding – Buttery croissants, chocolate, custard.
• Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.

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Apple Bread Pudding with Bourbon Caramel Sauce

This apple bread pudding with bourbon caramel sauce combines buttery brioche, cinnamon-spiced Honeycrisp and Granny Smith apples, and a rich vanilla custard. Baked with a crunchy turbinado sugar topping, it's served warm with an easy brown sugar bourbon caramel sauce and vanilla ice cream.

Course Dessert

Cuisine American

Keyword apple bread pudding recipe, apple bread pudding with bourbon caramel sauce, apple bread pudding with bourbon sauce, bourbon apple bread pudding, bourbon caramel sauce, brioche apple bread pudding, brown sugar bourbon caramel

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Soak and Resting Time: 50 minutes minutes

Total Time 2 hours hours 5 minutes minutes

Servings 12

Calories 590kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23 x 33 cm) Provides enough room for the brioche, apples, and custard to bake evenly.
• large skillet Used to cook the apples with butter, brown sugar, and spices.
• mixing bowls (large). Holds the custard ingredients and provides enough room for whisking.
• whisk Combines the eggs, dairy, sugar, and seasonings into a uniform custard.
• Saucepan (medium, heavy-bottomed). Helps the bourbon caramel sauce cook evenly without scorching.
• instant-read thermometer Checks the center of the bread pudding for doneness without relying on baking time alone.
• large rimmed baking sheet Used to dry fresh brioche before assembling the pudding, if necessary.

Ingredients

Apple Bread Pudding:

• 14 -16 oz (397–454 g) brioche bread preferably day-old, cut into 1-inch (2.5 cm) cubes
• 3 tbsps (42 g) unsalted butter
• 1½ lbs (680 g) Honeycrisp apples and/or Granny Smith apples, about 4 medium, weighed before peeling, cored and cut into ½-inch (1.3 cm) pieces
• 2 tbsps (27 g) packed dark brown sugar
• 1 tsp (2.6 g) ground cinnamon
• ¼ tsp (0.6 g) ground nutmeg
• Pinch kosher salt
• 4 large eggs
• 2 large egg yolks
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy cream
• ¾ cup (160 g) packed dark brown sugar
• ¼ cup (50 g) granulated sugar
• 2 tsps (10 ml) vanilla extract
• 1½ tsps (4 g) ground cinnamon
• ¼ tsp (0.6 g) ground nutmeg
• ½ tsp kosher salt
• 2-3 tbsps (25-38 g) turbinado sugar

Easy Bourbon Caramel Sauce:

• ½ cup (113 g) unsalted butter
• 1 cup (213 g) packed dark brown sugar
• ½ cup (120 ml) heavy cream
• ¼ tsp kosher salt
• 2 tbsps (30 ml) bourbon
• 1 tsp (5 ml) vanilla extract

For Serving:

• vanilla ice cream optional
• additional bourbon caramel sauce as desired

Instructions

• Butter a 9 x 13-inch (23 x 33 cm) baking dish. If using fresh brioche, spread the cubes on a baking sheet and dry in a 300°F (150°C) oven for 10–15 minutes, without browning. Increase the oven temperature to 350°F (175°C). If using day-old brioche, skip the drying step and preheat the oven directly to 350°F (175°C).
  14 -16 oz (397–454 g) brioche bread
• Melt the butter in a large skillet over medium heat. Add the apples, brown sugar, cinnamon, nutmeg, and salt. Cook for 5–7 minutes, stirring occasionally, until the apples begin to soften but remain firm enough to retain their shape during baking. Remove from the burner and allow to cool slightly.
  3 tbsps (42 g) unsalted butter, 1½ lbs (680 g) Honeycrisp apples, 2 tbsps (27 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, Pinch kosher salt
• Whisk the eggs and egg yolks in a large mixing bowl until thoroughly combined. Add the whole milk, heavy cream, brown sugar, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt. Whisk until the sugars are dissolved and the custard is evenly combined.
  4 large eggs, 2 large egg yolks, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy cream, ¾ cup (160 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 tsps (10 ml) vanilla extract, 1½ tsps (4 g) ground cinnamon, ¼ tsp (0.6 g) ground nutmeg, ½ tsp kosher salt
• Spread the brioche cubes and approximately three-quarters of the cooked apples in the prepared baking dish. Pour the custard evenly over the bread, gently turning the cubes to distribute the liquid throughout. Arrange the remaining apples over the surface.
• Allow the assembled pudding to stand for 20–30 minutes so the brioche can absorb the custard. Gently press down on the bread once or twice during soaking, paying particular attention to any pieces extending above the liquid.
• Sprinkle the turbinado sugar evenly over the pudding immediately before baking. Place the dish on the center oven rack and bake for 40–50 minutes, until the surface is golden brown, the bread is slightly puffed, and the center is set but still tender. An instant-read thermometer inserted into the custard near the center should register at least 160°F (71°C). If the surface browns before the center is fully cooked, loosely cover the dish with aluminum foil.
  2-3 tbsps (25-38 g) turbinado sugar
• Remove the bread pudding from the oven and rest for 15–20 minutes before serving. This allows the custard to finish setting while retaining its soft interior.
• For the bourbon caramel sauce, melt the butter in a medium, heavy-bottomed saucepan over medium heat. Stir in the dark brown sugar, heavy cream, and salt until combined.
  ½ cup (113 g) unsalted butter, 1 cup (213 g) packed dark brown sugar, ½ cup (120 ml) heavy cream, ¼ tsp kosher salt
• Bring the mixture to a gentle simmer, stirring frequently. Cook for 3–5 minutes, until the sugar has completely dissolved and the sauce is smooth and slightly thickened. Avoid boiling vigorously, which can reduce the sauce too quickly.
• Remove the saucepan from the burner and carefully stir in the bourbon and vanilla extract until fully incorporated. Allow the sauce to cool slightly before serving. It will continue to thicken as its temperature decreases.
  2 tbsps (30 ml) bourbon, 1 tsp (5 ml) vanilla extract
• Spoon the warm bread pudding into individual serving dishes or cut into portions. Serve with vanilla ice cream and warm bourbon caramel sauce.
  vanilla ice cream, additional bourbon caramel sauce

Notes

• Day-old brioche works best. Fresh brioche can be dried in a 300°F (150°C) oven for 10–15 minutes before assembling the pudding.
• Honeycrisp and Granny Smith apples can be used individually or together. Cook the apples only until they begin to soften, since they will continue cooking in the oven.
• The bread pudding is ready when the custard in the center reaches at least 160°F (71°C). Allow it to rest before serving so the custard can finish setting.
• The bourbon is added to the caramel sauce after cooking, so the sauce retains alcohol. It should not be considered alcohol-free.
• Refrigerate leftover bread pudding and bourbon caramel sauce separately in covered containers within 2 hours of cooking. Reheat individual portions gently and warm the sauce over low heat, stirring until pourable.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 290g | Calories: 590kcal | Carbohydrates: 75g | Protein: 9g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 170mg | Sodium: 260mg | Potassium: 260mg | Fiber: 3g | Sugar: 54g | Vitamin A: 1050IU | Vitamin C: 3mg | Calcium: 130mg | Iron: 2mg

Have you made this Apple Bread Pudding with Bourbon Caramel Sauce? I’d love to hear how it turned out – leave a comment below and let me know.

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Banana Bread with Cottage Cheese and Toasted Pecans

There are so many ways to make banana bread, but this banana bread with cottage cheese is my regular, everyday recipe. Believe it or not, most of the time, I don’t want streusel, chocolate, or peanut butter on a Tuesday morning with my coffee.

This is the banana bread I make when my freezer stash of ripe bananas reaches an all-time high. It’s the one I can put in the toaster without the chocolate chips melting everywhere. It also makes really good French toast because it isn’t already loaded with sugary toppings and fillings. It has good banana flavor and enough sweetness, assuming you used bananas that were actually ripe.

The cottage cheese in the batter keeps the bread from drying out, and while any good full-fat cottage cheese works, I think it tastes better with Good Culture. That’s my preference, not a requirement. I keep the toasted pecans because I like what they add, but otherwise, I’m leaving this one alone. It’s really good as is.

The Decisions Behind This Recipe

• The cottage cheese in this banana bread is here for moisture, not protein. Sure, it adds some, but that’s not why I’m using it. It keeps the bread soft and rich without needing butter or oil in the batter. I use it for a similar reason in my fudgy cottage cheese brownies, although those are an entirely different kind of baking. And no, the finished bread doesn’t taste like cottage cheese.
• I usually use Good Culture full-fat cottage cheese because I think it tastes better. The small curds mix into the batter easily, and I like the flavor it adds. Other full-fat brands work fine, but Good Culture is what I prefer eating, so it’s what I use in this banana bread.
• Three large ripe bananas give this bread enough banana flavor that it doesn’t need chocolate chips or peanut butter. I use bananas with a lot of brown spots, and I always have some in the freezer. If you’re using frozen bananas, thaw them first and drain off the liquid before mashing them. There’s enough moisture in this loaf already.
• I’m leaving out the extras, but toasted pecans are a keeper. Raw pecans are fine, but toasting them takes a few minutes and makes them taste better. They add crunch and a nutty flavor that works really well with the bananas.
• I use enough sugar to make this taste like banana bread. It’s good toasted with butter, and it makes the best French toast once it’s a day or two old. But mostly, this is the banana bread I keep around when I want something to snack on.
• I bake it at 375°F because I like the darker top, and I’ve found that temperature works well with the cottage cheese in the batter. The loaf rises nicely and gets the browned top I want without drying out the middle. You still need to check the center before taking it out because ovens can be wildly different.

Ingredients

• Ripe bananas – Use bananas with lots of brown spots. They’re sweeter, easier to mash, and have more banana flavor than yellow bananas.
• Eggs – Eggs help bind the ingredients together and give the banana bread a tender texture.
• Full-fat cottage cheese – I use full-fat, small-curd cottage cheese, and there’s no reason to blend it before adding it to the batter.
• Vanilla extract – I wouldn’t leave out the vanilla. It goes well with ripe bananas and toasted pecans.
• All-purpose flour – Regular all-purpose flour is all this bread needs.
• Granulated sugar – There’s enough sugar to make it taste like banana bread.
• Baking soda and salt – Baking soda helps the bread rise, and salt keeps it from tasting bland.
• Toasted pecans – The one extra I’m not leaving out. Toasted pecans add crunch and make the bananas taste even better.

How to Make Banana Bread with Cottage Cheese

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

• Step One (prepare the pan)
  Preheat the oven to 375°F. Butter an 8½ x 4½-inch loaf pan, then line it with parchment paper, leaving enough hanging over the sides to lift the bread out later. This is one of those small decisions you’ll be happy you made when the loaf is hot and you don’t feel like trying to turn it out with hope alone.
• Step Two (mash the bananas)
  Mash the ripe bananas with a fork in a medium bowl. Stir in the eggs, cottage cheese, and vanilla. Don’t worry about the cottage cheese curds. I don’t blend them, and you won’t see or taste them once the bread is baked.
• Step Three (mix the dry ingredients)
  Whisk together the flour, sugar, baking soda, and salt in a large bowl. Stir in the toasted pecans. I add the pecans at this time so they get mixed through the batter without having to keep stirring after the wet ingredients go in.
• Step Four (make the batter)
  Add the banana mixture to the dry ingredients and fold it together with a spatula until you don’t see dry flour anymore. Stop there. The batter doesn’t need to be perfectly smooth, and banana bread gets tougher when it’s been stirred to death.
• Step Five (bake the bread)
  Spread the batter into the prepared pan and bake for 45–50 minutes. I like a nicely browned top, but start checking the center around 45 minutes because ovens are always doing something. The bread is done when the center reaches 200–205°F on an instant-read thermometer, or when a toothpick inserted into the center comes out with a few damp crumbs and no wet batter. If the top is getting too dark before the middle is ready, loosely cover it with foil.
• Step Six (cool and slice)
  Let the bread sit in the pan for 10 minutes, then use the parchment to lift it out and transfer it to a wire rack. Let it cool completely before slicing. I know. You just made banana bread. But it slices better once it’s cooled, and you deserve at least one good piece that doesn’t fall apart in your hand.

Recipe Tips

• Three large bananas can mean very different things depending on the bananas. Use ripe, brown-spotted bananas. If your bananas are small, use a fourth one.
• If you’re using frozen bananas, thaw them completely, then drain off the liquid before mashing them. The bananas and cottage cheese already add enough moisture to the batter. If you decide to add the liquid anyway, expect the bread to take longer to bake and make sure you check the internal temperature before removing it from the oven.
• Toast the pecans in a dry skillet over medium-low heat, stirring often, until they smell nutty and toasted. Let them cool before they go into the flour mixture. Pecans can go from toasted to burned while you’re looking for a clean spatula, so don’t leave them.
• Fold the batter together until the flour disappears, then stop. Banana bread doesn’t need a long mixing session. It needs you to leave it alone before it gets tough.
• Use the 8½ x 4½-inch loaf pan called for in the recipe. A 9 x 5-inch pan will make a shorter loaf and may finish baking sooner.
• I bake this banana bread at 375°F because I like the darker top, and I’ve found that temperature works better with the cottage cheese. Start checking around 45 minutes. The center should register 200–205°F on an instant-read thermometer, or a toothpick should come out with a few damp crumbs. If the top gets too dark before the middle is done, loosely cover it with foil.
• Let the loaf rest in the pan for 10 minutes, then move it to a wire rack and let it cool before slicing. Fresh banana bread has a way of convincing you not to wait. You do.

Storage and Reheating

• Once the bread has cooled, wrap it well or keep it in an airtight container in the refrigerator for up to 4–5 days. The cottage cheese keeps it soft, but it also means I store this loaf in the refrigerator.
• You can freeze the whole loaf or individual slices for up to 3 months. I like freezing slices because I can take out what I want without committing to the whole banana bread loaf. Wrap them well or put parchment between slices before adding them to a freezer bag.
• Refrigerated or thawed slices are really good toasted. Thick slices can do better in a toaster oven if your pop-up toaster isn’t equipped.
• This banana bread also makes THE BEST French toast. Slightly older slices are easier to dip in custard and cook without falling apart, so this is a good way to finish the last of the loaf.

FAQs

• Can you taste cottage cheese in banana bread?
  No. The cottage cheese bakes into the loaf and adds moisture and richness, but the finished bread tastes like banana bread.
• Do I need to blend the cottage cheese first?
  No. I use small-curd cottage cheese and stir it right into the mashed bananas, eggs, and vanilla. There’s no blender involved.
• Can I use low-fat cottage cheese?
  Sure, but full-fat cottage cheese makes it taste better.
• Can I use frozen bananas?
  Yes. Thaw them completely, drain off the liquid they release, then mash the bananas and use them as directed. Frozen bananas are perfect for this because they’re usually very ripe by the time they make it to the freezer.
• Can I make this banana bread without pecans?
  Yes. Leave them out and make the rest of the recipe exactly the same.
• Can I make this into muffins?
  Yes. Divide the batter between lined muffin cups and bake at 350°F for about 18–22 minutes. Start checking early with a toothpick because muffin pans and ovens enjoy creating their own schedules.
• Can I use Greek yogurt or ricotta instead of cottage cheese?
  You can, but I haven’t tested this loaf with either one. Greek yogurt may change the flavor and texture, while ricotta is generally milder and less tangy. Cottage cheese is what gives this recipe its specific result.
• Why is my banana bread wet in the middle?
  The bananas may have been especially large, the loaf may need more time in the oven, or it may have been sliced before it cooled. Check the center with a thermometer or toothpick before removing it, and make sure you’re using the pan size listed in the recipe.

From My Kitchen Notes

Small observations from the margins.

• I’ve always known the difference between softness and being underdone.
• Lots of things look finished on top long before the middle is ready.
• Adding more has never been a good enough reason to keep something around.
• Knowing what needs to be drained before it weighs everything down is a skill.
• Ripeness has never been the same thing as being past your usefulness.
• I’ve stopped believing everything needs something extra to be worth having.
• Some things turn out better when you know when to leave them alone.

When Regular Banana Bread Isn’t Enough

• Chocolate Chip Banana Bread – One bowl, ripe bananas, chocolate chips.
• Eggnog Banana Bread Muffins – Ripe bananas, eggnog, Christmas brunch.
• Banana Honey Nut Loaf – Honey topping, crunchy nuts, ripe bananas.
• Chocolate Banana Muffins – Chocolate ganache, spicy heat, mashed bananas.
• Chocolate Chip Banana Muffins – Ripe bananas, chocolate chips, cinnamon, maple syrup.

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Banana Bread with Cottage Cheese

This banana bread with cottage cheese has ripe bananas, toasted pecans, and a tender texture that stays that way for days. The cottage cheese is my favorite part of the recipe, and you'd never know it was in there.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword banana bread with cottage cheese, banana bread with pecans, banana bread without butter, banana bread without oil, cottage cheese banana bread, easy banana bread recipe, full-fat cottage cheese, homemade banana bread, moist banana bread, quick bread recipe, ripe banana bread, toasted pecans

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 10 slices

Calories 260kcal

Author Cathy Pollak

Equipment

• 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan For baking the banana bread.
• mixing bowls (large and medium).One for the banana mixture and one for the dry ingredients.
• whisk For combining the dry ingredients.
• rubber spatula For folding the batter without overmixing.
• parchment paper Makes removing the loaf from the pan easier.
• cooling rack Allows air to circulate around the loaf as it cools.
• instant-read thermometer For checking the internal temperature of the banana bread.

Ingredients

• 3 large ripe bananas mashed
• 2 large eggs
• ½ cup (113 g) full-fat small curd cottage cheese
• 1 tsp (5 ml) vanilla extract
• 1¾ cups (219 g) all-purpose flour
• ¾ cup (150 g) granulated sugar
• 1 tsp (5 g) baking soda
• ½ tsp (3 g) table salt
• ½ cup (55 g) chopped toasted pecans

Instructions

• Preheat the oven to 375°F (190°C). Grease an 8½ x 4½-inch (21.6 x 11.4 cm) loaf pan with butter and line it with a strip of parchment paper, leaving enough overhang on both sides to lift the banana bread out after baking.
• Mash the ripe bananas thoroughly with a fork in a medium mixing bowl. Add the eggs, cottage cheese, and vanilla extract, stirring until well combined.
  3 large ripe bananas, 2 large eggs, ½ cup (113 g) full-fat small curd cottage cheese, 1 tsp (5 ml) vanilla extract
• Whisk together the all-purpose flour, granulated sugar, baking soda, and salt in a separate large mixing bowl. Stir in the chopped, toasted pecans until evenly distributed.
  1¾ cups (219 g) all-purpose flour, ¾ cup (150 g) granulated sugar, 1 tsp (5 g) baking soda, ½ tsp (3 g) table salt, ½ cup (55 g) chopped toasted pecans
• Add the banana mixture to the dry ingredients and gently fold with a spatula until no dry flour remains. Avoid overmixing, which can make the banana bread dense and tough.
• Transfer the batter to the prepared loaf pan and spread it evenly. Bake for 45–50 minutes, checking for doneness around 45 minutes since oven temperatures vary. The top should be deeply golden brown, and an instant-read thermometer inserted into the center should register 200–205°F (93–96°C). Alternatively, a toothpick inserted into the center should come out with a few damp crumbs but no wet batter. If the top browns too quickly before the center finishes baking, loosely cover it with aluminum foil.
• Remove the banana bread from the oven and let it rest in the pan for 10 minutes. Use the parchment overhang to lift the loaf out of the pan, then transfer it to a wire rack to cool completely before slicing.

Notes

• If using frozen bananas, thaw them completely and drain the excess liquid before mashing and measuring.
• I prefer Good Culture full-fat cottage cheese for its flavor, but any full-fat small-curd cottage cheese works. There's no need to blend it before adding it to the batter.
• Toast the chopped pecans in a dry skillet over medium-low heat for a few minutes, stirring frequently until fragrant. Allow them to cool before adding them to the dry ingredients.
• For muffins, divide the batter among lined muffin cups, filling each about three-quarters full. Bake at 350°F (175°C) for approximately 18–22 minutes, checking the centers for doneness.
• Store the cooled banana bread in an airtight container in the refrigerator for 4–5 days. For longer storage, wrap individual slices and freeze for up to 3 months.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 100g | Calories: 260kcal | Carbohydrates: 42g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Cholesterol: 40mg | Sodium: 260mg | Potassium: 230mg | Fiber: 2g | Sugar: 23g | Vitamin A: 65IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 2mg

Have you made this Banana Bread with Cottage Cheese? 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 Banana Bread with Cottage Cheese appeared first on Noble Pig.

Dill Pickle Sourdough Sandwich Bread Made with Real Pickles and Pickle Brine

If you’ve been around here for any amount of time, then this dill pickle sourdough sandwich bread probably seems more inevitable than strange. Dill pickle anything has been an obsession of mine for a very long time, and I’ve never really cared whether pickles belong in something. I’ve always been more interested in finding out how good they are once I add them. That probably goes back to the dill pickle sandwich my dad used to make me after we worked in the yard together. Pickles, tomatoes, mayonnaise, and an English muffin. I still think about that sandwich, and about him making it for me.

When I first started imagining this bread, I thought about making grilled cheese with it. With the pickles, brine, and dill, I had a pretty convincing argument for adding cheese, and my first choices were sharp cheddar, Gouda, or Havarti. And yeah, that’s what I made with it first. But it didn’t take long for me to realize it was also really good with lunch meat. It’s even perfect with my dill pickle butter, which has surprised no one.

I’ve eaten enough sandwiches where the bread might as well have been a paper towel. This isn’t that bread. You can put whatever you want between two slices, but you’re still going to taste the pickle bread, and that’s the reason I wanted to make it.

The Decisions Behind This Recipe

• I’ve made my honey oatmeal bread for sandwiches, but this dill pickle sourdough was always going to be its own kind of loaf. It’s not that you can’t make a boule, but giant holes are less enticing when your mustard and pastrami are falling straight through them. I used a Pullman pan without the lid because I wanted tall slices for sandwiches. You can use a regular 9 x 5-inch loaf pan, but the bread won’t have that characteristic sandwich shape, and the baking time may change. It’ll still make good toast, though. And either way, this bread isn’t giving up halfway through lunch.
• This isn’t a sourdough discard recipe. The starter needs to be active, bubbly, and ready to do the work because there’s no commercial yeast coming to its rescue. I wanted sourdough flavor, but it needed to rise well with the pickles and pickle brine in there. If your starter hasn’t been fed or isn’t bubbly and active, give it some time before you start.
• I use pickle brine, but I don’t replace every bit of the water with it. Forty grams adds pickle flavor, acidity, and salt without replacing so much water that the extra salt and acid could interfere with fermentation. Pickle brines vary, so I didn’t want to take it too far and have somebody’s bread needing CPR to rise.
• The chopped dill pickles are not optional. Dried dill and pickle brine have their place, but I wanted pieces of pickle in the bread, not something that tasted vaguely like a dill pickle potato chip. You get tangy bites of dill pickle flavor, and you can see what kind of bread this is before you even take a bite. Flecks of dried dill in the bread are not unique.
• Bread flour makes up most of the dough because I wanted enough gluten strength to handle the chopped pickles and still make a decent sandwich loaf. The small amount of whole wheat flour adds more wheat flavor without turning it into my honey whole wheat sandwich bread. Olive oil adds tenderness. You don’t want sandwich bread that requires a jaw workout. We’ve all experienced that kind of whole wheat bread before.
• I don’t treat the bulk-fermentation timing like it’s a binding contract. Your kitchen, your starter, and the temperature of the dough aren’t going to follow my schedule. The pickles and brine bring additional salt and acidity into the dough, which can influence how quickly it ferments. I let the dough rise by about 50%, then look for it to feel lighter and airier before I shape it. The times I’ve mentioned can help, but the dough gets the final vote.

Ingredients

• Water and dill pickle brine – Water makes up most of the liquid, but the pickle brine is why this bread tastes like dill pickles before you even get to the chopped pieces. Use brine from dill pickles, not bread-and-butter pickles or anything sweet.
• Active sourdough starter or levain – Use a recently fed, bubbly starter that’s ready to raise the dough. This isn’t the place to use sourdough discard.
• Olive oil – This keeps the loaf softer and more sandwich-friendly once it’s baked.
• Bread flour and whole wheat flour – Bread flour has the gluten strength and the small amount of whole wheat flour adds more wheat flavor without turning it into a loaf of whole wheat bread.
• Fine sea salt – The pickle brine already has salt, so weigh this one instead of guessing with a spoon.
• Dried dill weed and garlic powder – The dried dill makes sure you taste it in every slice, and the garlic powder adds flavor without putting any more moisture into the dough.
• Dill pickles – Drain and pat the chopped dill pickles dry before adding them to the dough. Don’t use sweet pickles, and my easy homemade dill pickles are good here too.

How to Make Dill Pickle Sourdough Sandwich Bread

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

• Step One (mix the dough)
  Stir the water, pickle brine, active sourdough starter, and olive oil together in a large bowl. Add the bread flour, whole wheat flour, salt, dried dill, garlic powder, and chopped pickles. The pickles should be well drained and patted dry before you add them. Mix until you don’t see dry flour anymore and you have a shaggy, sticky dough. Cover the bowl and leave it alone for 30 minutes so the flour can soak up the liquid.
• Step Two (stretch and fold the dough)
  Lightly oil your hands, grab one side of the dough, pull it up, and fold it over itself. Turn the bowl and keep going until you’ve made your way around the dough. Do this three times, with 30 minutes between each round. The dough will start looking smoother and less like something you need to worry about. Don’t get carried away with the folding. You’re trying to strengthen the dough, and giving it time to rest between rounds is part of that.
• Step Three (let the dough rise)
  Cover the bowl and let the dough sit at room temperature, ideally around 70–75°F, until it has risen by about 50%. Plan on about 6–8 hours total, including the stretch-and-fold time, but don’t schedule your afternoon around it. Look for dough that feels lighter, looks puffier, and jiggles when you move the bowl. Don’t wait for it to double.
• Step Four (preshape and rest the dough)
  Turn the dough onto a lightly floured counter and gently bring it into a loose rectangle. Try not to press out every bit of air you spent the day building. Let it sit uncovered for 20 minutes. If the dough starts pulling back when you try to shape it, this gives it time to relax and stop being difficult.
• Step Five (shape and proof the loaf)
  Gently flatten the dough into a rectangle, fold the sides inward, and roll it into a log about the length of your 9 x 4 x 4-inch Pullman pan. Put it seam-side down in a lightly greased or parchment-lined pan, then cover it loosely. Let it rise for about 1½–2½ hours, until the dough looks noticeably puffy and has risen well in the pan. If you’d rather bake tomorrow, cover the pan and refrigerate it for 8–12 hours. Check it the next day before baking. If it hasn’t risen enough yet, leave it on the counter until it has.
• Step Six (bake and cool the bread)
  Preheat the oven to 375°F. Bake the loaf on the center rack for 40–45 minutes with the Pullman lid off. If the top is getting too brown after about 20 minutes, lay a loose piece of foil over it. The bread is ready when the center reaches about 200°F. Turn the loaf out onto a wire rack and let it cool for at least 2 hours before slicing. I know you want to cut into it and see the pickles, but slicing sourdough while it’s still warm can leave you with gummy bread. You’ve waited this long. Don’t ruin it now.

Recipe Tips

• Dry the chopped pickles really well before they go into the dough. Drain them, pat them dry with paper towels, then let them sit for a few minutes while you put the rest of the ingredients together. The pickles are already adding moisture into the dough, so there’s no reason to add all the liquid stuck to the outside of them too.
• A kitchen around 70–75°F is ideal for the fermentation times in this recipe. If your kitchen is cooler, the dough may need several more hours. If it’s warmer, fermentation can go faster. That’s normal with sourdough, and it’s why I pay more attention to how the dough looks and feels than how long it’s been sitting there.
• Don’t start throwing flour at the dough if it feels sticky. Sourdough is supposed to be tacky, and there are pickles in there. Use lightly oiled hands for the folds, let the dough rest when it needs to, and give it time before deciding something is wrong.
• If you want a stronger pickle flavor, replace another 10–15 grams of water with pickle brine. Don’t add the brine on top of the existing liquid, or you’ll change the dough’s hydration. I wouldn’t go much farther because pickle brine also adds more salt and acidity.
• If you’re planning to make sandwiches, wait until the bread has cooled completely before slicing. Warm bread is harder to cut evenly, especially when you’re trying to get slices thin enough for grilled cheese.

Storage and Freezing

• Once the bread has cooled completely, keep it in a bread bag or airtight container at room temperature for 2–3 days. Homemade bread doesn’t have the preservatives packaged sandwich bread does, so it’s best while it’s fresh.
• I don’t keep bread in the refrigerator because it goes stale faster at refrigerator temperatures. If you aren’t going to finish the loaf within a couple of days, slice it and freeze it instead.
• Slice the loaf before freezing so you can pull out what you need later. Put the slices in a freezer bag or airtight container, press out as much air as you can, and freeze for up to 3 months.
• Frozen slices can go straight into the toaster. For grilled cheese, I thaw them first so the bread doesn’t brown before the cheese melts. And if you spot mold anywhere on the loaf, throw the whole loaf away. Cutting off the moldy part isn’t enough.

FAQs

• Can I use sourdough discard instead of active starter?
  Not if it’s inactive discard straight from the refrigerator. This bread needs an active sourdough starter or levain to rise because there’s no commercial yeast in the dough. If you feed your discard and it becomes bubbly and active again, then it’s ready to use.
• Can I make this with all-purpose flour?
  I developed this loaf with bread flour because it gives the dough more strength, especially with chopped pickles mixed through it. All-purpose flour generally has less protein than bread flour, so the dough may feel softer and be harder to shape. I haven’t tested this recipe with all-purpose flour, so I’d use bread flour for the first loaf.
• Can I leave out the whole wheat flour?
  Yes. Replace it with the same weight of bread flour. The bread will have a slightly milder wheat flavor, but it will still work fine.
• Can I use sweet pickles?
  You can, but you’ll end up with a very different loaf. Sweet pickles add sugar and their own seasoning into the dough, and this bread was made for dill pickles. I’d save the sweet pickles for something else.
• Can I make it without pickle brine?
  Yes. Replace the pickle brine with the same amount of water. The loaf will lose some of its tangy, salty pickle flavor, so keep an eye on the dough during bulk fermentation instead of relying on the original timing.
• Can I refrigerate the dough overnight before baking?
  Yes. Shape the dough, put it in the loaf pan, cover it, and refrigerate it for 8–12 hours. Check it before baking the next day. If it hasn’t risen enough in the pan, let it sit at room temperature until it looks puffy and ready.
• Can I bake this in a Dutch oven?
  You could shape the dough into a round loaf and bake it in a Dutch oven, but I haven’t tested that method with this recipe. You’ll need to adjust the baking temperature and timing, and you’ll end up with a different crust and loaf shape. I made this bread for sandwiches, so I’m sticking with the Pullman pan.
• Why didn’t my dill pickle sourdough bread rise?
  Your starter may not have been active enough, your kitchen may have been too cool, or the dough needed more time. Pickle brine adds salt and acidity into the mix too, so this isn’t the dough to rush. Give it time to rise about 50%, then shape it once it feels lighter and airier.

From My Kitchen Notes

Small observations from the margins.

• I have learned the difference between being preserved and being kept.
• I’ve never needed to be sweet to be worth coming back for.
• A little extra salt has never stopped me from rising.
• I will never be a garnish on somebody else’s plate.
• I don’t confuse a pretty crust with having substance underneath.
• I’ve stopped making room for things that never go further.
• A long cold night doesn’t mean I won’t rise in the morning.
• Pieces that stay visible are enough of a reason.

Pickles Aren’t Just for Sandwiches

• Dill Pickle Soup – Dill pickles, potatoes, pickle brine.
• Oven Fried Dill Pickle Chips – Crispy, golden dill pickle chips baked without oil.
• Dill Pickle Dip – Cream cheese, Old Bay, pickle brine.
• Fried Dill Pickle Dip – Cool, creamy dip, hot buttery topping, chips for scooping.
• Dill Pickle Margarita – Silver tequila, pickle juice, lime, Tajín rim.

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Dill Pickle Sourdough Sandwich Bread

Dill pickle sourdough sandwich bread combines chopped dill pickles, pickle brine, dried dill, and garlic in a tangy homemade loaf. Baked uncovered in a Pullman pan, it makes excellent grilled cheese, deli sandwiches, and buttered toast.

Course Bread

Cuisine American

Keyword dill pickle bread, dill pickle sourdough bread, dill pickle sourdough sandwich bread, homemade sourdough sandwich bread, pickle bread recipe, pickle brine bread, Pullman loaf bread, sourdough sandwich loaf

Prep Time 25 minutes minutes

Cook Time 45 minutes minutes

Resting and Fermentation Time: 12 hours hours

Total Time 13 hours hours 10 minutes minutes

Servings 12 slices

Calories 158kcal

Author Cathy Pollak

Equipment

• kitchen scale Measures ingredients accurately for consistent dough hydration.
• mixing bowls (large). Provides room for mixing, folding, and fermenting the dough.
• dough whisk or sturdy spoon. Combines the ingredients without overworking the dough.
• bench scraper Helps transfer and shape the dough.
• 9x4x4-inch Pullman loaf pan (23x10x10 cm). Creates tall, even sandwich slices. Bake without the lid.
• parchment paper or baking spray. Prevents the bread from sticking to the pan.
• instant-read thermometer Checks the internal temperature for doneness.
• cooling rack Allows air to circulate around the loaf as it cools.

Ingredients

• 250 g (8.8 oz) water
• 40 g (1.4 oz) dill pickle brine
• 75 g (2.6 oz) active sourdough starter or levain at 100% hydration
• 15 g (0.5 oz) olive oil
• 400 g (14.1 oz) bread flour
• 35 g (1.2 oz) whole wheat flour
• 8 g (0.28 oz) fine sea salt
• 2 tsps (~2 g) dried dill weed
• 1 tsp (~3 g) garlic powder
• 75 g (2.6 oz) dill pickles chopped, thoroughly drained and patted dry

Instructions

• In a large mixing bowl, combine the water, pickle brine, active sourdough starter or levain, and olive oil. Stir until the starter is evenly dispersed. Add the bread flour, whole wheat flour, salt, dried dill weed, garlic powder, and thoroughly drained and dried chopped dill pickles. Mix by hand, with a dough whisk, or in a stand mixer until no dry flour remains and a shaggy dough forms. Cover the bowl and let the dough rest for 30 minutes to allow the flour to hydrate.
  250 g (8.8 oz) water, 40 g (1.4 oz) dill pickle brine, 75 g (2.6 oz) active sourdough starter or levain, 15 g (0.5 oz) olive oil, 400 g (14.1 oz) bread flour, 35 g (1.2 oz) whole wheat flour, 8 g (0.28 oz) fine sea salt, 2 tsps (~2 g) dried dill weed, 1 tsp (~3 g) garlic powder, 75 g (2.6 oz) dill pickles
• Perform three sets of stretch-and-folds or coil folds, spacing each set 30 minutes apart. Use lightly oiled hands to prevent sticking, and handle the dough gently to avoid tearing the developing gluten. After the final set, cover the bowl and continue bulk fermentation at room temperature (70–75°F / 21–24°C) until the dough has increased in volume by approximately 50%, feels airy, and shows visible signs of fermentation. Allow approximately 6–8 hours for bulk fermentation, adjusting as needed based on starter activity and room temperature rather than relying solely on the clock.
• Transfer the dough to a lightly floured work surface. Gently preshape it into a loose rectangle, taking care not to press out all the accumulated gas. Let the dough rest uncovered for 20 minutes to relax the gluten before final shaping.
• Shape the dough into a snug sandwich loaf by gently flattening it into a rectangle, folding the sides inward, and rolling it into a log approximately the length of the Pullman pan. Place seam-side down in a lightly greased or parchment-lined 9 x 4 x 4-inch (23 x 10 x 10 cm) Pullman loaf pan. Cover loosely and proof at room temperature for approximately 1½–2½ hours, until the dough is visibly puffy and has risen noticeably in the pan. Alternatively, refrigerate the covered dough for 8–12 hours for an overnight proof. If refrigerated, allow additional room-temperature proofing before baking if the dough has not risen sufficiently.
• Preheat the oven to 375°F (190°C). Bake the loaf uncovered, without the Pullman pan lid, on the center oven rack for 40–45 minutes, until the crust is golden brown and the center registers approximately 200°F (93°C) on an instant-read thermometer. If the top begins browning too quickly, loosely tent with aluminum foil after approximately 20 minutes. Baking time may vary depending on the oven and loaf pan.
• Remove the bread from the oven and carefully turn it out of the Pullman pan onto a wire rack. Allow the loaf to cool completely for at least 2 hours before slicing. Cooling allows the interior to finish setting and prevents a gummy texture when cutting the sourdough sandwich bread.

Notes

• Use an active, bubbly sourdough starter or levain. Inactive sourdough discard will not reliably raise this bread without additional leavening.
• Drain the chopped pickles thoroughly and pat dry with paper towels before adding them to the dough. Excess surface moisture can make the dough stickier and more difficult to handle.
• Fermentation times are estimates. Starter activity, room temperature, and the salt and acidity of the pickle brine can affect how quickly the dough rises.
• For additional pickle acidity, replace 10–15 grams of water with an equal weight of pickle brine. Increasing the brine also increases the salt content.
• The Pullman loaf pan is used without its lid. This allows the dough to rise above the pan and develop a rounded top rather than the square profile of a covered Pullman loaf.
• Store completely cooled bread in an airtight container or bread bag at room temperature for 2–3 days. For longer storage, freeze individual slices for up to 3 months.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

 

Nutrition

Serving: 75g | Calories: 158kcal | Carbohydrates: 30g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 380mg | Potassium: 75mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 5IU | Vitamin C: 0.1mg | Calcium: 12mg | Iron: 1mg

Have you made this Dill Pickle Sourdough Sandwich Bread? I’d love to hear how it turned out – leave a comment below and let me know.

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

The post Dill Pickle Sourdough Sandwich Bread appeared first on Noble Pig.

Chocolate Buttermilk Texas Sheet Cake with Thicker Cake and More Frosting

I’ve never really understood why Texas sheet cake has to be so thin. (Texas, do not come for me.) I really like the cake with the warm frosting poured all over it, but my love of cake has never been subtle. When I cut myself a piece, I want something worth putting a fork into. A thin square of chocolate cake doesn’t really do it for me, no matter how good the frosting is.

So I make mine in a 9×13 pan, but not because I want a smaller cake. I wanted a thicker one, with enough chocolate frosting to make every bite worth my trouble. I browned the butter for the frosting, added buttermilk to balance the confectioners’ sugar, and made enough of it to cover the cake with a decent layer. I wasn’t going to fix my problem with thin cake only to end up disappointed by the frosting.

I did keep the parts of Texas sheet cake I like, especially the hot cocoa mixture stirred into the batter and the warm frosting poured over the cake as soon as it comes out of the oven. Dutch-process cocoa and coffee make the chocolate flavor more intense, and buttermilk keeps the cake tender. The frosting sets into a thick layer on top, and when I cut into it, there’s finally as much cake on my fork as I wanted in the first place.

The Decisions Behind This Recipe

• Regular chocolate frosting felt like a missed opportunity, so I browned the butter instead. The butter cooks and the milk solids turn golden and smell nutty and toasted. That flavor goes so well with cocoa, and the frosting is way more interesting than the standard sugar and chocolate version.
• I add buttermilk to the cake and the frosting. In the cake, it works with the baking soda and helps keep the cake tender. In the frosting, its acidity balances the sweetness of the confectioners’ sugar and adds a slight tang. With this much frosting on top, I wanted it sweet, but not like it was taking over the cake.
• Using Dutch-process cocoa and hot coffee in the cake is where the dark, full chocolate flavor comes from. The cocoa gets heated with the butter, coffee, and water before it goes into the batter, so it mixes evenly and gets some time in the hot liquid. The coffee supports the chocolate without making the cake taste like mocha. It’s there because chocolate and coffee are besties.
• You don’t have to cream the butter and sugar in this recipe. The hot cocoa mixture gets poured into the dry ingredients, then the buttermilk, eggs, baking soda, and vanilla go in. It’s your typical Texas sheet cake method that makes a smooth, pourable batter without taking out the stand mixer or waiting for butter to soften. I did want to keep some things classic.
• The frosting goes over the cake while they’re both warm. I start making the frosting during the last 10 minutes of baking so it’s still warm enough to pour when the cake comes out. As it cools, it becomes a thick fudge-like layer that stays in place when you cut the cake.

Ingredients

• All-purpose flour – This gives the cake enough body to support a thick layer of frosting without making it dense.
• Granulated sugar and light brown sugar – Granulated sugar does most of the sweetening, while brown sugar adds a hint of molasses and helps the cake stay soft. If you’re out, make a batch of my homemade brown sugar.
• Unsalted butter – Butter goes into both the cake and frosting. The cake uses melted butter, while the frosting gets the browned-butter treatment.
• Dutch-process cocoa powder, hot coffee, and water – Use Dutch-process cocoa for the darker color and smoother chocolate flavor in this recipe. The coffee brings out more of the chocolate flavor without making the cake taste like coffee. If coffee isn’t your thing, use hot water instead.
• Full-fat buttermilk – I like using a full-fat cultured buttermilk from the dairy case for both the cake and frosting. Low-fat buttermilk is fine if that’s what you have.
• Eggs, baking soda, and vanilla extract – Bring the eggs to room temperature if you remember, but don’t let that stop you from making cake. The baking soda works with the buttermilk to help the cake rise, and vanilla is necessary.
• Kosher salt – Salt keeps the chocolate frosting from tasting overly sweet and balances the flavor of the cake.
• Confectioners’ sugar – This makes the frosting thick and fudge-like as it sets. Break up any lumps before you start so they don’t have a chance to become little white surprises in the frosting.
• Toasted pecans – Completely optional. I love them when I want crunch, but leaving them off keeps the brown butter chocolate frosting front and center.

How to Make Chocolate Buttermilk Texas Sheet Cake

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

• Step One (prepare the dry ingredients)
  Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Whisk together the flour, granulated sugar, brown sugar, and kosher salt in a large bowl. Set it aside while you make the chocolate mixture on the stove.
• Step Two (make the chocolate cake batter)
  Add the butter, Dutch-process cocoa powder, hot coffee, and water to a medium saucepan. Cook over medium heat until the butter melts and the mixture comes to a gentle simmer, then whisk for another 30 seconds. Pour the hot chocolate mixture over the dry ingredients and whisk until you don’t see any dry flour. In another bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Pour the buttermilk mixture into the chocolate batter and whisk until smooth. The batter is thin and pourable. Don’t start adding flour because you’re worried about it. This is what it’s supposed to look like.
• Step Three (bake the cake)
  Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, until the center springs back lightly when touched and a toothpick inserted into the center comes out with a few damp cake crumbs but no wet batter. Pay attention to the middle because this cake is thicker than a traditional Texas sheet cake and needs time to bake through. Start the frosting during the last 10 minutes of baking so it’s ready when the cake comes out.
• Step Four (brown the butter for the frosting)
  Melt the butter in a medium saucepan over medium heat. As it foams, swirl the pan now and then and watch for golden-brown specks collecting at the bottom. Once the butter smells toasted and nutty, take it off the heat before the milk solids get too dark. Whisk in the Dutch-process cocoa powder, including every browned bit from the pan, and stir for about 30 seconds. Let it sit for 1–2 minutes, then slowly whisk in the buttermilk until the mixture is smooth.
• Step Five (finish the chocolate frosting)
  Add the confectioners’ sugar and kosher salt to a large bowl, breaking up any lumps before you add the warm chocolate mixture. Whisk in the chocolate mixture and vanilla until the frosting is smooth, thick, and still pourable. If it gets too thick, add warm water or buttermilk 1 teaspoon at a time until it loosens up. Don’t add more confectioners’ sugar unless the frosting is unusually thin. It’s going to keep thickening as it cools, and you want it loose enough to spread over the cake without a fight.
• Step Six (frost the hot cake)
  As soon as the cake comes out of the oven, pour the warm frosting over the top. Use an offset spatula or the back of a spoon to gently spread it to the edges. Try not to keep going over the same spots because it starts setting as it cools. Add toasted pecans if you’re using them, then let the cake sit for about 20 minutes so the frosting can set before cutting. Serve it right from the pan, with all the chocolate frosting sitting on top of the thicker cake I wanted in the first place.

Recipe Tips

• Use a 9×13 pan. A traditional sheet pan will give you a much thinner cake, a different baking time, and a very different cake-to-frosting scenario.
• Bring the cocoa mixture to a gentle simmer, then give it about 30 seconds of whisking. You want the cocoa fully mixed into the hot butter and coffee, not a saucepan of chocolate liquid boiling away while you get distracted.
• Make sure to watch the center of the cake, not the edges of the pan. It’s ready when the middle springs back lightly and a toothpick comes out with a few damp crumbs but no wet batter. If you like using a thermometer, the center should be around 200–205°F.
• Watch the butter closely once brown specks start appearing. You want golden-brown milk solids and a toasted smell. If they turn very dark or black, you’ve gone too far and the frosting can taste bitter.
• You’ll want to make the frosting during the last 10 minutes of baking. The cake needs to be hot and the frosting needs to be warm and pourable when they come together. This isn’t frosting you make two hours before the cake is ready and leave sitting on the counter.
• If the frosting starts thickening before you can spread it, whisk in warm water or buttermilk one teaspoon at a time. It doesn’t need to be thin, but it does need to move across the cake easily.
• Give the frosting about 20 minutes to set before cutting. It will still be soft, but it won’t slide off or smear itself across every piece when you lift the first square.

Storage and Make-Ahead

• Because the frosting has buttermilk, cover leftover cake and refrigerate it. It’ll keep for up to 3 days. The frosting gets firmer in the refrigerator, so let a slice sit at room temperature for 20–30 minutes before eating if you want the softer fudge-like texture back.
• You can make the cake a day ahead. Bake and frost it, let the frosting set, then cover the pan and refrigerate it. Pull it out a little before serving so the frosting isn’t cold and stiff.
• To freeze, I’d freeze the unfrosted cake. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator or on the counter for a few hours, then make the frosting fresh. Since the cake is no longer hot, spread the warm frosting over the thawed cake as soon as it’s ready.

FAQs

• Can I make this in a traditional sheet pan?
  You can, but it won’t be this cake. A larger sheet pan gives you a thinner cake and changes the baking time, frosting coverage, and texture. I made this recipe for a thicker 9×13 cake.
• Can I use natural cocoa powder instead of Dutch-process?
  I haven’t tested it. Natural cocoa is more acidic and has a different flavor, so it may affect both the color and the way the baking soda works with the buttermilk. Stick with Dutch-process cocoa for the result you see here.
• Can I make this cake without coffee?
  Yes. Use the same amount of hot water in place of the coffee. The cake won’t taste like coffee as written, but coffee does make the chocolate flavor feel more intense.
• What can I use if I don’t have buttermilk?
  I haven’t tested a substitute in both the cake and frosting, so I’d use real cultured buttermilk if possible. In a pinch, add 1 tablespoon lemon juice or white vinegar to a measuring cup, then add enough whole milk to reach 1 cup. Stir and let it sit for 5–10 minutes before using.
• Why did my frosting get grainy or too thick to pour?
  Graininess can come from lumps in the confectioners’ sugar, so break them up or sift the sugar before mixing. The frosting also thickens quickly as it cools. Whisk in warm water or buttermilk one teaspoon at a time until it loosens enough to spread.
• Why did my cake sink in the middle?
  The center may have needed more baking time, especially if your oven runs cool. Too much baking soda, inaccurate flour measuring, or opening the oven too early can contribute too. Check the center with a toothpick or thermometer before pulling it out.
• Can I leave out the pecans?
  Yes. They’re completely optional. The cake and frosting work exactly the same without them.

From My Kitchen Notes

Small observations from the margins.

• I know the difference between going darker and going too far.
• I’ve learned to carry a lot without losing my center.
• I’ve never needed to be flattened into softness.
• A thin layer of anything has never been enough for me.
• More isn’t excessive when it changes the whole ratio.
• I don’t wait until everything is cold to give it what it needs.
• Knowing the difference between settling in and sinking is a life skill worth having.

Not All Chocolate Cakes Are the Same

• Old-Fashioned Chocolate Cake – Chocolate icing, no eggs or mixer.
• Chocolate Zucchini Cake – Cocoa, zucchini, orange zest, cream cheese frosting.
• Chocolate Tres Leches Cake – Chocolate milk soak, cocoa whipped cream, cinnamon.
• Earl Grey Chocolate Pound Cake – Earl Grey tea, chocolate, bergamot.
• Guinness Chocolate Layer Cake – Stout, currants, bittersweet chocolate icing.
• Root Beer Chocolate Chip Cake – Root beer, espresso, mini chocolate chips.

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Chocolate Buttermilk Texas Sheet Cake

This chocolate buttermilk Texas sheet cake is baked in a 9×13-inch pan for a thicker cake with a generous layer of brown butter chocolate frosting. Dutch-process cocoa, coffee, and buttermilk give the cake its deep chocolate flavor, while the warm frosting sets into a thick, fudgy topping.

Course Cake, Dessert

Cuisine American

Keyword 9x13 Texas sheet cake, brown butter chocolate frosting, buttermilk chocolate cake, chocolate buttermilk Texas sheet cake, chocolate fudge frosting, moist chocolate sheet cake dessert, Texas sheet cake, Texas sheet cake with buttermilk

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 16 to 20

Calories 410kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23×33 cm). This pan gives the cake its intended thickness and allows the frosting to be poured directly over the cake while it's still hot.
• Saucepan (medium). Used to simmer the cocoa mixture for the cake and brown the butter for the frosting.
• mixing bowls (large) For combining the cake batter and preparing the chocolate frosting.
• whisk Helps incorporate the hot cocoa mixture into the batter and makes the frosting smooth.
• rubber spatula or offset spatula. For scraping the bowl and spreading the warm frosting evenly over the cake.
• Toothpick Checks that the center of the thicker cake is fully baked.

Ingredients

Cake:

• 2 cups (260 g) all-purpose flour
• 1½ cups (300 g) granulated sugar
• ¼ cup (60 g) packed light brown sugar
• 1 tsp (3 g) kosher salt
• 1 cup (226 g) unsalted butter
• ½ cup (40 g) Dutch-process cocoa powder
• ¾ cup (180 ml) hot brewed coffee
• ¼ cup (60 ml) water
• ½ cup (120 ml) buttermilk
• 2 large eggs room temperature
• 1 tsp (5 g) baking soda
• 2 tsps (10 ml) vanilla extract

Brown Butter Chocolate Frosting:

• ¾ cup (170 g) unsalted butter
• ⅓ cup (30 g) Dutch-process cocoa powder
• ⅓ cup (80 ml) buttermilk
• 3¾ cups (450 g) confectioners' sugar
• ¾ tsp (2.5 g) kosher salt
• 1 tsp (5 ml) vanilla extract
• ¾ cup (100 g) toasted pecans chopped (optional)

Instructions

• Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking pan.
• Whisk together the flour, granulated sugar, brown sugar, and kosher salt in a large mixing bowl. In a medium saucepan, combine the butter, Dutch-process cocoa powder, hot coffee, and water. Cook over medium heat, whisking occasionally, until the butter melts and the mixture reaches a gentle simmer. Continue whisking for about 30 seconds to bloom the cocoa, then remove from the heat.
  2 cups (260 g) all-purpose flour, 1½ cups (300 g) granulated sugar, ¼ cup (60 g) packed light brown sugar, 1 tsp (3 g) kosher salt, 1 cup (226 g) unsalted butter, ½ cup (40 g) Dutch-process cocoa powder, ¾ cup (180 ml) hot brewed coffee, ¼ cup (60 ml) water
• Pour the hot chocolate mixture over the dry ingredients and whisk until combined, making sure no pockets of dry flour remain. In a separate bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract. Add to the chocolate batter and whisk until smooth and evenly combined. The batter will be relatively thin and pourable.
  ½ cup (120 ml) buttermilk, 2 large eggs, 1 tsp (5 g) baking soda, 2 tsps (10 ml) vanilla extract
• Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the center springs back lightly when touched and a toothpick inserted into the middle comes out with a few damp cake particles but no wet batter. Because this Texas sheet cake is thicker than the traditional recipe, check the center rather than relying on the appearance of the outer portion of the cake.
• Begin preparing the brown butter chocolate frosting during the last 10 minutes of baking so it's warm and ready when the cake comes out of the oven. Melt the butter in a medium saucepan over medium heat. Continue cooking, swirling the pan occasionally, as the butter foams and the milk solids begin turning golden brown. Watch closely once brown specks appear on the bottom of the pan. Remove from the heat when the butter smells toasted and nutty, before the milk solids become dark brown or burn.
  ¾ cup (170 g) unsalted butter
• Immediately whisk the Dutch-process cocoa powder into the browned butter, including the browned milk solids, and stir for about 30 seconds until the cocoa is fully incorporated. Let the mixture cool for 1–2 minutes, then gradually whisk in the buttermilk until smooth and fully incorporated.
  ⅓ cup (30 g) Dutch-process cocoa powder, ⅓ cup (80 ml) buttermilk
• Place the confectioners' sugar and kosher salt in a large mixing bowl, breaking up any lumps. Pour in the warm chocolate mixture, add the vanilla extract, and whisk until the frosting is smooth and thick but still pourable. If necessary, use an immersion blender briefly to smooth out any remaining lumps. The frosting will thicken as it cools, so if it becomes too stiff to pour, whisk in warm water or buttermilk, 1 teaspoon (5 ml) at a time, until it loosens enough to spread. Avoid adding extra confectioners' sugar unless the frosting is unusually thin, since it will continue to firm as it sets.
  3¾ cups (450 g) confectioners' sugar, ¾ tsp (2.5 g) kosher salt, 1 tsp (5 ml) vanilla extract
• As soon as the cake comes out of the oven, pour the warm chocolate frosting over the hot surface. Use an offset spatula or the back of a spoon to gently spread it across the entire cake, working toward the sides without repeatedly dragging through the frosting. The warmth of the cake helps the frosting spread before it begins to set into a thick fudge-like layer.
• Sprinkle with toasted pecans, if using, while the frosting is still soft. Let the cake rest for approximately 20 minutes, or until the frosting has set enough to slice without running. Serve directly from the pan.
  ¾ cup (100 g) toasted pecans

Notes

• Use Dutch-process cocoa powder for the specified chocolate flavor and color. Natural cocoa powder has different acidity and may affect the cake's rise.
• The coffee complements the cocoa without making this an intentionally coffee-flavored cake. Hot water can replace the coffee if preferred.
• Prepare the frosting toward the end of baking. It thickens as it cools and spreads best while warm.
• The pecans are optional. If using them, toast and chop them before preparing the frosting.
• Allow the frosting to set for approximately 20 minutes before slicing.
• Store covered in a cool room for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated cake to room temperature before serving.
• The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw before preparing and applying the frosting.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 110g | Calories: 410kcal | Carbohydrates: 59g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 300mg | Potassium: 145mg | Fiber: 2g | Sugar: 45g | Vitamin A: 600IU | Calcium: 45mg | Iron: 2mg

Have you made this Chocolate Buttermilk Texas Sheet 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 Chocolate Buttermilk Texas Sheet Cake appeared first on Noble Pig.

Thai Dumpling Soup with Red Curry and Coconut Milk

When I lived in Northern California for six years, there was a small Thai restaurant in town where I’d stop for soup. I went often enough that it became part of my routine. I knew I could stop, pick up soup to bring home, and have dinner taken care of without having to cook.

It was a busy time in my life, and there were days and nights when cooking wasn’t happening. Years later, I’m still thinking about that soup and how much I liked it. Eventually, I did start making something similar at home, and over time it has turned into this Thai dumpling soup.

This is my Thai-inspired take on it, with a few shortcuts that make it easy enough to cook whenever the craving for it hits. It’s not the soup from that restaurant, but it reminds me of the nights when dinner was already taken care of.

The Decisions Behind This Recipe

• Frozen pork potstickers are what make this an easy dinner to get on the table. I can make it for lunch or dinner without spending half the day in the kitchen. I add six potstickers to a bowl, and that’s dinner.
• I cook the red curry paste with the onion, ginger, garlic, and sesame oil before adding any liquid. It gives the curry paste a chance to come alive in the pot and lets the ginger and garlic get involved before the coconut milk comes in and calms everything down.
• I use full-fat coconut milk and chicken broth without thickening the soup because I want it to stay brothy enough for a spoon instead of turning it into a curry sauce with dumplings in it. The coconut milk makes it creamy on its own. I did include an optional cornstarch step for anyone who likes a thicker broth, because your bowl can have different needs than mine.
• Eight ounces of mushrooms might seem like a lot for this soup, but it really isn’t. They add an earthy flavor and another texture, making the soup more hearty without adding another protein.
• Fish sauce and lime juice go in after the soup comes off the heat. The fish sauce adds so much. Why are there so many haters of fish sauce?! It adds a savory, salty edge, while the lime helps balance the richness of the coconut milk and curry. I always taste the broth before adding more salt because the curry paste and fish sauce may have already done enough.
• I keep the chili crisp out of the pot and let everyone add it to their own bowl. That way, the red oil and crispy parts stay visible, and anyone else eating can make their own spice decisions.

Ingredients

• Avocado oil – Start with a little, then add another drizzle if the pot looks dry while the aromatics are cooking. Any neutral oil will work, but avocado oil is what I use.
• Yellow onion – I slice it instead of dicing it so you still get soft pieces of onion in the finished soup.
• Fresh ginger, garlic, and toasted sesame oil – Fresh ginger and garlic flavor the broth before the curry paste even gets involved, and even the small amount of sesame oil adds a nutty aroma I love.
• Thai red curry paste – Different brands vary a lot in heat and saltiness, so start with less if you’re unsure. I use two tablespoons for a milder soup and add more when I want a stronger curry flavor.
• Full-fat coconut milk and low-sodium chicken broth – Use canned, unsweetened full-fat coconut milk, not the refrigerated coconut beverage. It makes the broth creamy, while low-sodium chicken broth lets you control the salt once the curry paste and fish sauce are added.
• White button mushrooms – They’re easy to find, affordable, and cook right in the curry broth. Shiitake mushrooms would also work if you want a stronger mushroom flavor.
• Frozen pork potstickers – Buy a brand you like and check the package before you start. Some can simmer directly in the soup, while others need to be cooked separately. Gluten-free pork potstickers are fine too if that’s what you need.
• Fish sauce and fresh lime juice – Fish sauce seasons the broth with a savory, salty depth, while lime keeps the coconut milk from tasting too rich. Taste before adding extra salt because fish sauce and curry paste are already doing enough.
• Cornstarch and cold water (optional) – If you prefer a thicker coconut curry broth, whisk them together and stir the mixture in before adding the potstickers.
• Chili crisp, green onions, cilantro, and dry-roasted peanuts – These are optional, but I always use chili crisp and cilantro. Green onions add freshness, peanuts add crunch, but chili crisp adds the extra spice I want.

How to Make Thai Dumpling Soup

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

• Step One (soften the onions)
  Heat the avocado oil in a large Dutch oven over medium heat, then add the sliced onion. Cook for 4–5 minutes, stirring now and then, until it softens. You’re not trying to brown it, so there’s no need to turn up the heat.
• Step Two (cook the aromatics and curry paste)
  Add the ginger, garlic, toasted sesame oil, and red curry paste. If the pot looks dry, add another small drizzle of avocado oil. Stir for 2–3 minutes, until the curry paste smells really good and the garlic is fragrant. Keep it moving so the garlic doesn’t brown. If it starts getting too dark, turn the heat down.
• Step Three (make the coconut curry broth)
  Slowly pour in the coconut milk, stirring until the curry paste is mixed into it, then add the chicken broth and sliced mushrooms. Bring the soup to a gentle boil and cook for about 5 minutes, until the mushrooms are tender. The broth should look creamy and rich, but it’s still soup. If you want a thicker broth, whisk the cornstarch and cold water together, stir it into the soup, and let it cook for another 2–3 minutes until slightly thickened.
• Step Four (cook the frozen potstickers)
  Check the package before adding the frozen pork potstickers because not every brand is meant to be boiled. If yours can cook directly in the soup, add them and follow the package timing. Stir gently so the wrappers don’t tear as they soften. If boiling isn’t listed as an option, cook the potstickers separately and put them into the bowls before serving.
• Step Five (finish with fish sauce and lime)
  Take the pot off the heat and stir in the fish sauce and lime juice. Taste the broth before adding any salt because the curry paste and fish sauce have already done some seasoning. I sometimes add another squeeze of lime if the coconut milk needs more of a wake-up call.
• Step Six (serve with your favorite toppings)
  Divide the soup among four bowls, giving everyone six potstickers. I use chili crisp and fresh cilantro, but green onions and chopped peanuts are good too. Serve it while the dumplings are tender because they’ll keep absorbing broth the longer they sit.

Recipe Tips

• Don’t let the garlic brown when you’re cooking the aromatics and curry paste. You want everything fragrant, not bitter. If the pot seems too hot, turn it down.
• Curry pastes vary a lot, so start with 2 tablespoons if you don’t know how spicy yours is. Taste the broth after adding the coconut milk and chicken broth. If you want more curry flavor or heat, stir in a little more paste and give it a few minutes to cook before adding the potstickers.
• Keep the broth at a gentle boil. Coconut milk can separate if it boils too hard for too long, and you don’t need to beat it up to cook the mushrooms. Follow the heat instructions on your potsticker package, or cook the dumplings separately if boiling isn’t recommended.
• Read the potsticker package before you start. Some frozen dumplings can simmer directly in the soup, while others need a different cooking method. You don’t want to discover this after dumping an entire bag into the Dutch oven. Once they’re cooking, stir carefully because the wrappers can tear as they soften.
• Serve the soup as soon as the dumplings are cooked. They keep absorbing broth while they sit, which means softer wrappers and less soup in the pot later.

Storage and Reheating

• Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. The potstickers will continue absorbing broth, so expect them to be softer the next day. They’ll still taste good, but you may need to add more broth when reheating.
• To reheat, warm the soup gently over medium-low heat until the broth and dumpling filling are hot. Don’t stir it too much because the wrappers are more fragile after sitting in the refrigerator. Add a splash of chicken broth if the dumplings absorbed more liquid than you wanted them to.
• If you’re making the soup ahead, prepare the coconut curry broth and mushrooms, then refrigerate the broth. Keep the uncooked potstickers frozen until you’re ready to serve. Warm the broth and cook the dumplings according to their package instructions so they don’t spend hours sitting in liquid.
• I’d freeze the broth without the potstickers. Freeze it in an airtight container for up to 3 months, thaw it in the refrigerator, then reheat and add freshly cooked potstickers. Frozen dumpling wrappers can get soft and fragile after thawing in soup.

FAQs

• Can I use chicken or vegetable dumplings instead of pork potstickers?
  Yes. Use any frozen dumplings you like, as long as their package instructions work with the cooking method. Chicken, shrimp, or vegetable dumplings will change the flavor a little, but the coconut curry broth works with all of them.
• Can I make Thai dumpling soup gluten-free?
  Yes, if you use gluten-free potstickers and check the labels on your curry paste, chicken broth, fish sauce, and chili crisp. Fish sauce is often gluten-free, but it’s worth checking the brand you’re using. Check every packaged ingredient if you need to avoid gluten.
• Can I use light coconut milk?
  You can, but the broth will be less creamy and won’t have the same coconut richness. Full-fat coconut milk is what gives this soup the texture you see in the photos.
• Can I make this soup vegetarian?
  Yes. Use vegetable dumplings, vegetable broth, and a vegetarian fish sauce alternative. Check the curry paste too, since some brands include shrimp paste.
• Should I add the dipping sauce packet that comes with the potstickers?
  No. The broth is already seasoned with curry paste, fish sauce, and lime juice, and the dipping sauce can push it into overly salty territory. Save the packet for another recipe.
• Can I thicken Thai dumpling soup?
  If you prefer a thicker coconut curry broth, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the mixture into the gently boiling soup before adding the potstickers and cook for 2–3 minutes until thickened.

From My Kitchen Notes

Small observations from the margins.

• I can tell the difference between being softened and being ruined.
• I don’t expect the same instructions to work for every package.
• Intensity and depth are not the same thing.
• I notice when someone is absorbing everything around them instead of bringing anything of their own.
• Some things absorb too much when they’re left unattended.
• I know better than to add everything at once.
• I don’t treat every tenderness like it comes with the same instructions.
• I know when more time helps and when it only makes everything weaker than it should be.

Keep Thai Food on the Menu

• Slow Cooker Thai Chicken Noodle Soup – Coconut milk, ginger, chicken.
• Thai Chicken Curry Soup with Coconut Milk – Red curry paste, rice noodles, shredded chicken.
• Spicy Thai Shrimp Pasta – Shrimp, serrano peppers, lemongrass.
• Open-Faced Thai Chicken Sandwiches – Rotisserie chicken, crisp vegetables, chili-garlic mayo.
• Slow Cooker Thai Pork – Slow-cooked pork, Thai seasonings, rice.
• Panang Curry Ramen with Crispy Chicken – Crispy chicken, coconut broth, Panang curry.

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Thai Dumpling Soup

Thai Dumpling Soup is made with frozen pork potstickers cooked in a coconut red curry broth with mushrooms, ginger, and garlic. Finished with fish sauce, fresh lime juice, and optional chili crisp, it's a Thai-inspired dinner that takes about 35 minutes.

Course Main Course

Cuisine Thai-Inspired

Keyword coconut curry dumpling soup, frozen pork potstickers, red curry dumpling soup, Thai coconut soup, Thai dumpling soup, Thai-inspired dumpling soup

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 580kcal

Author Cathy Pollak

Equipment

• Dutch Oven or heavy-bottomed pot 6-quart. Provides enough room for the broth and dumplings to cook without crowding.
• wooden spoon For stirring the aromatics and curry broth.
• Cutting board and knife. For preparing the vegetables and toppings.
• measuring cups and spoons For measuring the broth ingredients and seasonings.

Ingredients

Soup:

• 1 tbsp (15 ml) avocado oil plus additional as needed
• 1 cup (150 g) sliced yellow onion
• 1 tbsp (6 g) minced fresh ginger
• 2 tbsps (17 g) minced garlic
• ½ tsp (2.5 ml) toasted sesame oil
• 2-4 tbsps (30-60 g) Thai red curry paste depending on desired heat level
• 1 can (14 oz / 400 ml) full-fat coconut milk unsweetened
• 4 cups (960 ml) low-sodium chicken broth
• 8 oz (227 g) white button mushrooms sliced
• 24 frozen pork potstickers
• 2 tsps (10 ml) fish sauce
• 1 tbsp (15 ml) fresh lime juice plus additional to taste
• salt to taste

Optional Thickener:

• 2 tbsps (16 g) cornstarch
• 2 tbsps (30 ml) cold water

Optional Toppings:

• chili crisp
• chopped green onions
• chopped fresh cilantro
• chopped dry-roasted unsalted peanuts

Instructions

• Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and cook for 4-5 minutes, stirring occasionally, until softened.
  1 tbsp (15 ml) avocado oil, 1 cup (150 g) sliced yellow onion
• Add the ginger, garlic, toasted sesame oil, and red curry paste, adding more avocado oil if the pot seems dry. Cook for 2-3 minutes, stirring frequently, until fragrant. Reduce the heat if the garlic begins to brown.
  1 tbsp (6 g) minced fresh ginger, 2 tbsps (17 g) minced garlic, ½ tsp (2.5 ml) toasted sesame oil, 2-4 tbsps (30-60 g) Thai red curry paste
• Slowly stir in the coconut milk until the curry paste is incorporated, then add the chicken broth and sliced mushrooms. Bring to a gentle boil and cook for about 5 minutes, until the mushrooms are tender.
  1 can (14 oz / 400 ml) full-fat coconut milk, 4 cups (960 ml) low-sodium chicken broth, 8 oz (227 g) white button mushrooms
• For a thicker coconut curry broth, whisk the cornstarch and cold water together until smooth. Stir the slurry into the gently boiling soup and cook for 2-3 minutes, stirring occasionally, until thickened. This step is optional; the full-fat coconut milk already makes the broth creamy without it.
  2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
• Add the frozen pork potstickers if the package includes boiling instructions. Cook according to the manufacturer's directions, stirring carefully to prevent sticking or tearing the wrappers. The dumplings should be tender and the pork filling fully cooked, reaching 165°F (74°C) if specified by the package. If boiling instructions aren't provided, prepare the potstickers separately according to the package directions and divide them among the serving bowls.
  24 frozen pork potstickers
• Remove the soup from the heat and stir in the fish sauce and lime juice. Taste and adjust with additional lime juice or salt as needed.
  2 tsps (10 ml) fish sauce, 1 tbsp (15 ml) fresh lime juice, salt
• Divide the soup among four bowls, with six pork potstickers per serving. Garnish with chili crisp, green onions, cilantro, or chopped peanuts as desired. Serve immediately.
  chili crisp, chopped green onions, chopped fresh cilantro, chopped dry-roasted unsalted peanuts

Notes

• The cornstarch slurry is optional. I make this soup without it, but you can add it if you want a thicker coconut curry broth. 
• Thai red curry pastes vary in heat and concentration. Begin with 2 tablespoons if you're unsure about the brand you're using.
• Use canned, unsweetened full-fat coconut milk for the creamy broth.
• Frozen potstickers have different cooking requirements depending on the brand. Follow the package directions and cook separately if boiling isn't recommended.
• For make-ahead preparation, refrigerate the coconut curry broth without the potstickers and cook the dumplings when ready to serve.
• The dipping sauce packets included with frozen potstickers aren't needed for this soup.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 600g | Calories: 580kcal | Carbohydrates: 49g | Protein: 20g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 1250mg | Potassium: 650mg | Fiber: 4g | Sugar: 6g | Vitamin A: 350IU | Vitamin C: 8mg | Calcium: 75mg | Iron: 4mg

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

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The post Thai Dumpling Soup appeared first on Noble Pig.

Vampire Chocolate Halloween Bark with Gummy Teeth and Edible Blood

I used to make this vampire chocolate bark for Halloween parties when my boys were at the age where scary and gross were basically the same thing as fun. I wanted vampire teeth, visible blood, and something they could grab without me having to bake another dessert. I’d serve these right next to my kitty litter cake, which truly is the ultimate gross Halloween dessert. With this bark, white chocolate was the perfect creepy background, and gummy fangs and red decorating gel took care of the rest.

The teeth are obviously the important part. I made sure every piece had its own set because try handing a kid chocolate bark without vampire teeth when everyone else got them. Not happening. I wasn’t going to spend the party explaining why somebody got the sad fangless piece.

It’s only three ingredients, but this bark has a lot of personality. The white chocolate is covered with gummy vampire teeth, with red gel dripping out from underneath them. It’s gross enough for Halloween without being so disgusting that nobody wants to eat it. There’s no baking or candy thermometer involved, either. You’re basically putting vampire teeth and edible blood on melted chocolate, which is about as complicated as this recipe gets.

The Decisions Behind This Recipe

• I use white melting chocolate because it’s easier to work with than regular white chocolate chips. It melts smoothly enough to spread across the pan, and the white color makes the gummy vampire teeth and red gel easy to see. White chocolate chips can be weird in the microwave and don’t always melt into something spreadable across a pan. Candy melts or melting wafers are made for this kind of thing and they harden quickly in the fridge.
• I spread the chocolate about ¼ inch thick. If it’s too thin, it breaks into tiny shards when you try to cut it. If it’s too thick, it gets awkward to bite into with a gummy mouth sitting on top.
• Every piece needs its own set of vampire teeth. Full stop. That means spacing the gummy fangs out while the chocolate is still melted, with enough room around each one to cut the bark later. The pieces don’t need to match in shape. They just need to have teeth.
• The red decorating gel goes under the fangs first, then I add a few more drips across the top. I don’t try to make every drip look the same because blood art is not supposed to be precise. The blood should look like it’s coming from the teeth, not like somebody dropped a tube of red gel onto the counter.
• Five minutes in the refrigerator is enough to harden the chocolate. Then I cut and break it around the gummy teeth instead of trying to slice directly through them. The portions won’t all be the same size, which doesn’t matter when everyone gets their own vampire teeth.

Ingredients

• White melting chocolate – Use white candy melts or melting wafers instead of white chocolate chips. They’re made for melting and will firm up quickly once refrigerated.
• Gummy vampire teeth – Look for the soft gummy fangs with white teeth and pink gums. You’ll want 18 sets if you’re making 18 servings. You can usually find them in stores during Halloween season, but ordering online is probably your best option the rest of the year.
• Edible red decorating gel – Use the red gel that comes in a squeezable decorating tube, sometimes called writing gel. It makes the blood drips under the fangs. Don’t use liquid food coloring because it won’t drip the same way, and it can make melted chocolate seize.

How to Make Vampire Chocolate Halloween Bark

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

• Step One (prepare the pan)
  Line a sheet pan with parchment paper so the chocolate comes off easily once it hardens. There’s no reason to grease the parchment or cover the whole pan with chocolate. This is chocolate bark, not a full sheet cake.
• Step Two (melt the chocolate)
  Put the white melting chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring well after each one. It’s not going to look completely melted at first, but stir it before sending it back in. White chocolate can go from fine to scorched in a hurry, and once it burns, it’s game over.
• Step Three (add the vampire teeth)
  Pour the melted chocolate onto the parchment and spread it into an even slab about ¼ inch thick. Work quickly because you want the gummy teeth in place before the chocolate starts setting. Arrange all 18 sets of fangs across the chocolate, leaving room around each one so you can cut individual pieces later. Remember, everyone needs a mouth.
• Step Four (add the vampire blood)
  Place the tip of the red decorating gel tube under each set of gummy teeth, squeeze, and pull it away so the gel drips out from under the fangs. Add a few more drips directly on the teeth and across the white chocolate. Don’t make yourself crazy trying to get them identical. Messy is part of the look.
• Step Five (chill and cut the bark)
  Put the pan in the refrigerator for about 5 minutes, until the chocolate is firm. Use a sharp knife to cut and break the bark into irregular pieces, working around the gummy teeth instead of forcing the knife through them. The pieces won’t all be the same size, but make sure every one has its own vampire fangs.

Recipe Tips

• Have the gummy vampire teeth unwrapped and the red decorating gel ready before you melt the chocolate. Once the chocolate is spread out, you need to get the fangs on before it starts setting. This is not the moment to be messing with tiny candy wrappers.
• Make sure you buy edible red decorating gel in a squeezable tube, sometimes called writing gel. Liquid food coloring won’t give you blood drips, and mixing it into melted chocolate can make the chocolate seize. Red frosting could work in an emergency, but it won’t have the same creepy drip look.
• Don’t force a knife through the gummy teeth when you cut the bark. The candy is chewy, and cutting right through it can pull the fangs off the chocolate. Make another cut next to the teeth and let each mouth keep some dignity.

Storage and Make-Ahead

• Store the vampire bark in an airtight container in a cool, dry place for up to 1 week. Put parchment paper between the pieces so the red gel doesn’t end up decorating everything around it.
• I’d make this the day before a party or the morning you’re serving it. The chocolate holds up well, but the gummy teeth and decorating gel look best when they haven’t been sitting around for days.
• You don’t need to refrigerate the bark after it sets unless your kitchen is warm. If it is, keep it in an airtight container in the refrigerator, then let it sit out for a few minutes before serving. I wouldn’t freeze it because condensation during thawing can leave moisture on the chocolate and gummy teeth.

FAQs

• Can I use white chocolate chips instead of melting chocolate?
  You can, but they’re more temperamental. White chocolate chips are made to hold together in cookies, so they don’t always melt smoothly enough for bark. White candy melts or melting wafers are the easiest to use.
• Where can I find gummy vampire teeth?
  Look in the seasonal Halloween candy section at grocery stores, party stores, or online. They may be labeled gummy vampire teeth or gummy fangs. Check the package size before buying so each piece of bark gets a set.
• Can I make this without a microwave?
  Yes. Melt the white melting chocolate in a heatproof bowl set over a saucepan of barely simmering water. Keep the bottom of the bowl above the water, stir until smooth, and don’t let steam or water get into the chocolate.
• Can I double this recipe for a Halloween party?
  Yes. Double every ingredient and use two parchment-lined sheet pans instead of making one thick slab of chocolate. Melt and spread the chocolate for one pan at a time so it doesn’t harden before you finish arranging the teeth and adding the blood drips.
• Does the red decorating gel harden?
  Usually, it stays a little soft or sticky instead of hardening like the chocolate. Different brands can act differently, so use parchment between the pieces and don’t stack them directly on top of each other.

From My Kitchen Notes

Small observations from the margins.

• I know when someone is showing teeth and when they’re trying to bite.
• I don’t think that everything red is an emergency.
• I’ve stopped mistaking a good-looking surface for proof nothing happened underneath.
• I know when someone has all their teeth and still can’t tell me the truth.
• Some things look sweet until you get close enough to see the blood.
• I’ve never been interested in being handed the piece without teeth.
• I can make room for a mess without making a home in it.
• Blood on the surface doesn’t always mean the wound is new.
• Some things need five minutes alone in the refrigerator before anyone gets their hands on them.

Keep Halloween Creepy

• Bloody Band-Aid Cookies – Graham crackers, frosting, red gel.
• Blood Red Punch – Cranberry-raspberry punch, spider ice cubes.
• Mason Jar Graveyard Spooky Cakes – Chocolate cake, cookies, gummy worms.
• Ghosts on a Stick – Pears, white chocolate, chocolate chips.

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Vampire Chocolate Halloween Bark

Vampire Chocolate Halloween Bark is a three-ingredient Halloween candy made with white melting chocolate, gummy vampire teeth, and edible red decorating gel. Each piece has its own set of fangs with blood drips, making it a fun treat for Halloween parties.

Course Candy, Dessert

Cuisine American

Keyword gummy vampire teeth, halloween candy, Halloween chocolate bark, three ingredient Halloween dessert, vampire bark, Vampire Chocolate Halloween Bark, white chocolate bark

Prep Time 15 minutes minutes

Cooling Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 18 pieces

Calories 90kcal

Author Cathy Pollak

Equipment

• baking sheet Holds the chocolate while it sets.
• parchment paper Keeps the chocolate from sticking to the pan.
• offset spatula Spreads the chocolate to an even thickness.
• Knife Helps divide the bark around the vampire teeth.
• microwave safe bowls For melting the white chocolate.

Ingredients

• 10 oz (283 g) white melting chocolate
• 18 gummy vampire teeth
• 1 tube edible red gel

Instructions

• Line a sheet pan with parchment paper.
• Place the white melting chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and smooth. Avoid overheating, as white chocolate can scorch.
  10 oz (283 g) white melting chocolate
• Pour the melted chocolate onto the prepared sheet pan and spread into an even layer about ¼ inch thick. Immediately arrange the gummy vampire teeth across the chocolate while it's still soft, leaving enough space between them for individual servings.
  18 gummy vampire teeth
• Before the chocolate sets, insert the tip of the red decorating gel tube slightly beneath each gummy tooth. Squeeze the tube while pulling the tip away to create a blood drip beneath the fangs. Repeat with the remaining teeth, then add additional drips across the white chocolate and directly onto the teeth for a bloody Halloween appearance.
  1 tube edible red gel
• Refrigerate the sheet pan for about 5 minutes, or until the chocolate is completely hardened.
• Use a sharp knife to cut and break the chocolate bark into irregular portions, working around the gummy teeth so each piece contains one set of vampire fangs.

Notes

• Have the gummy vampire teeth and decorating gel ready before melting the chocolate so you can decorate it before it hardens.
• Use white melting wafers or candy melts for the most reliable results. Regular white chocolate chips may not melt or set the same way.
• Store in an airtight container in a cool, dry place for up to one week, separating the portions with parchment paper to prevent the decorating gel from transferring. For the best appearance, prepare the bark the day before or the day of serving.
• Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Serving: 35g | Calories: 90kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 4g | Sodium: 15mg | Potassium: 5mg | Sugar: 12g | Calcium: 5mg

Have you made this Vampire Chocolate Halloween Bark? 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 Vampire Chocolate Halloween Bark appeared first on Noble Pig.