Homemade Snack Mix with Cowboy Butter, Herbs and Lemon

In the scheme of everything, I probably spent way more time on this cowboy butter snack mix than was reasonable. Getting the flavor onto a baked snack mix took a lot more work than I was really expecting. I was using fresh lemon and it made the mix too wet, while the garlic got lost in everything else. A few early attempts were technically fine but not good enough for me to keep making. I left it alone for a while because I couldn’t get the lemon part where I wanted it.

At some point I was on a flight and asked for lemon with my sparkling water. The flight attendant handed me a stack of  those True Lemon packets, and because I hate throwing usable things away, I shoved them into my purse and forgot about them. I came across them one day and thought about this snack mix because lemon without the extra liquid was the part I hadn’t figured out.

Once that finally worked, I got really picky about everything else. I wanted it buttery and herby with smoke, lemon and spice, but it still had to stay crisp enough to store. My favorite part is that one handful might have a Triscuit and a walnut, the next is mostly Chex and Cheez-Its. I haven’t decided which combo I like more.

The Decisions Behind This Recipe

• The lemon was the biggest problem I had to solve and leaving it out wasn’t an option. Without enough lemon, it didn’t taste like cowboy butter to me. But fresh lemon juice kept adding more moisture than I wanted. I worked on that part for a stupid amount of time, even abandoning it for a while. The True Lemon really did change everything. I could finally use enough lemon without adding more liquid to the butter mixture.
• I tested garlic too because you’d normally expect to find it in cowboy butter, but eventually took it out. Between the smoked paprika, liquid smoke, Worcestershire and herbs, the garlic kept getting buried. Adding more didn’t help, so eventually I stopped trying to make garlic happen in this recipe. I tossed cayenne out for a similar reason. Crushed red pepper was the right choice for heat, and there was no reason to add more.
• I went with dried herbs because this gets baked, cooled and stored, and I didn’t want to introduce more moisture with fresh herbs.
• And yeah, there’s a lot of butter. There are eleven cups of cereal, crackers, pretzels and nuts in the bowl, and they don’t all absorb the coating the same way. To get the finished mix to taste seriously buttery, you need it. Otherwise it tastes like somebody waved seasoning over a box of Chex without thinking it through.

Ingredients

• Rice Chex and Corn Chex – I tried Wheat Chex and didn’t care for them in this mix. Rice and corn are lighter, which is what I wanted with this much butter going over them.
• Cheez-Its, Triscuits and oyster crackers – Three different cracker textures, and trust me, you want them. The Cheez-Its add cheese and salt, obviously. Triscuits are denser, while the oyster crackers soak up the butter in a totally different way. I break the Triscuits into chunks so they’re closer in size to everything else in the bowl. If you can find Triscuit Minis, those are great too.
• Small twist pretzels – I like the small twists because they’re close in size to the cereal and crackers and don’t need to be broken up before they go into the bowl.
• Peanuts and walnuts – Peanuts are expected in a snack mix. Walnuts aren’t, which is why I like them in this one. They taste really good with the butter and herbs, and I’d miss them if they weren’t there.
• Unsalted butter – There’s a lot of it because we’re coating eleven cups of cereal, crackers, pretzels and nuts. I use unsalted because the Cheez-Its, pretzels, peanuts and Worcestershire are already adding salt.
• Dijon mustard and Worcestershire sauce – Dijon adds acidity, and Worcestershire adds the savory part. They mix into the butter with the herbs and spices without either one tasting overly strong.
• Liquid smoke and smoked paprika – This is where the smoke comes from. I wanted it noticeable without turning the snack mix into barbecue seasoning.
• Dried chives, dill, parsley and thyme – Four herbs sounds like a lot until they’re spread through eleven cups of snack mix. Keeping them dried means there’s no extra moisture coming from fresh herbs.
• Crushed red pepper, black pepper and sea salt – Crushed red pepper adds heat, while black pepper and sea salt season the butter mixture.
• True Lemon Crystallized Lemon – These packets are crystallized lemon made with lemon juice and lemon oil. I use three in the butter mixture, and there isn’t a substitute that will make this snack mix the same way. Look for True Lemon near drink mixes, sweeteners or powdered beverage packets, or buy it online.

How to Make Cowboy Butter Snack Mix

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

• Step One (get the pans ready)
  Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. You want two pans for this amount because one overloaded sheet pan turns into a buttered cereal traffic jam, and I want the mix spread out enough to bake instead of sitting in a thick mound.
• Step Two (mix the dry seasonings)
  Stir the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, crushed red pepper flakes and True Lemon crystals together in a medium bowl. Mixing them first keeps one handful from getting all the dill while another somehow gets none of the lemon.
• Step Three (make the cowboy butter)
  Whisk the melted butter with the Dijon mustard, liquid smoke and Worcestershire sauce, then whisk in the dry seasoning mixture until everything is well blended. Give it another good whisk right before you pour it because the herbs and spices will start settling while you’re standing there.
• Step Four (coat the snack mix)
  Put the Cheez-Its, broken Triscuits, peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex in a very large bowl. Pour the cowboy butter over everything and toss carefully until the mixture is coated as evenly as you can get it. There are 11 cups in that bowl, so take your time and use a light hand unless you want to make cowboy butter crumbs.
• Step Five (divide and bake)
  Divide the mixture between the prepared baking sheets and spread it into an even layer. Bake for 40 minutes, stirring each pan after 20 minutes. Spread everything back out before returning the pans to the oven because some pieces will have moved around a lot more than others.
• Step Six (let it cool)
  Leave the snack mix on the baking sheets until it has cooled completely. This isn’t the time to get impatient and dump warm snack mix into a container because trapping the moisture is how crisp cereal becomes disappointing cereal.

Recipe Tips

• Use the biggest mixing bowl you own. Eleven cups of cereal, crackers, pretzels and nuts needs room to move around, and a cramped bowl makes it much harder to distribute the butter without crushing everything.
• Don’t decide whether the snack mix is crisp enough until it has cooled completely. It will still seem softer when it first comes out of the oven.
• When I break up the Triscuits, I’m looking for chunks roughly the size of the Chex and Cheez-Its. A few pieces from each cracker is enough because I don’t want a lot of Triscuit crumbs mixed in there.
• You may still see some butter on the baking sheets when you stir everything at 20 minutes. That’s normal with this amount of butter, so stir it well, spread the snack mix back out and keep baking.
• If you’re now staring down a bottle of opened liquid smoke, it does have a decent shelf life. But you can also use it to make my slow cooker kalua pork, sausage balls or a batch of my smoked tomato Bloody Mary mix.
• My favorite places to use a handful of extra walnuts, if you’ve opened a package for this mix, are in my baked apples with maple-walnut sauce and my crispy gnocchi with sage brown butter.

Storage

• Once the snack mix is completely cool, store it in an airtight container or resealable bag at room temperature for up to two weeks.
• There’s no reason to refrigerate it. In fact, room temperature is better for keeping the cereal and crackers crisp.

FAQs

• Can I use fresh lemon juice instead of True Lemon?
  No. I went round for round with different amounts of fresh lemon first, but it isn’t concentrated enough, and adding more juice adds more moisture. True Lemon gets the lemon flavor into the snack mix without adding that extra liquid.
• Why is there no garlic in this cowboy butter snack mix?
  Because ultimately it was better without it. I know garlic is common in cowboy butter, and it’s great on a steak, but it kept getting lost among everything else in this snack mix. Adding more only covered up the herbs and lemon, so I left it out.
• Can I use fresh herbs instead of dried herbs?
  Stay with dried herbs. Fresh herbs are great in cowboy butter served as a sauce, but this gets baked and stored. Dried herbs are a much better fit for this one.
• Is cowboy butter snack mix spicy?
  It has some heat from the crushed red pepper flakes, but I wouldn’t call it spicy. You can reduce them or leave them out if you want the buttery, smoky flavor without the heat.
• Can I substitute different crackers or nuts?
  Yes, but within reason. Pecans or cashews are good subs for the walnuts or peanuts, and you can trade one cracker for something with a similar size and texture. I wouldn’t change several cups of the base at once, though. A Triscuit, a Chex square and an oyster cracker do not absorb butter the same way, and eventually the ratio stops acting like the recipe I tested.
• Why does this recipe use so much butter?
  Because there are eleven cups of snack mix in the bowl, and this is supposed to taste seriously buttery. I tried less, and it tasted like seasoned cereal and crackers.

From My Kitchen Notes

Small observations from the margins.

• Lots of ideas become clearer after I stop expecting them to turn out the way they were supposed to.
• Leaving something alone and giving up on it are not the same thing.
• Sometimes the thing I keep trying to fix needs me to change the form.
• When something comes back to me after I’ve stopped working on it, I pay attention.
• I do like when one small detail makes me reconsider everything.
• Removing one thing can tell me more than adding five others ever did.
• The first attempt doesn’t deserve to survive because it came first.
• Some things are worth coming back to, but not in the same form.
• Accumulated history gets my attention. Change gets another chance.
• I have much less patience for repetition dressed up as progress.

More Reasons to Fill a Bowl

• Sweet and Spicy Furikake Popcorn – Furikake, chile, sweet seasoning.
• BBQ Chex Snack Mix – Chex, pretzels, Cheez-Its, smoky barbecue seasoning.
• Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
• Air Fryer Pumpkin Spice Chex Mix – Chex, brown sugar, pumpkin pie spice.
• Christmas Popcorn Mix – Popcorn, white chocolate, candy, pretzels.

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

Print

Cowboy Butter Snack Mix

Cowboy butter snack mix takes Chex cereal, crackers, pretzels and nuts and coats them in butter seasoned with dried herbs, Dijon, Worcestershire, smoked paprika, lemon and crushed red pepper. Baking the mixture gives the seasoning time to flavor the different cereals and crackers while everything becomes crisp.

Course Appetizer, Snack

Cuisine American

Keyword cowboy butter Chex mix, cowboy butter recipe, cowboy butter snack mix, game day snack, homemade Chex mix, party mix, savory snack mix, seasoned Chex mix

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Cooling 30 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 11 cups

Calories 270kcal

Author Cathy Pollak

Equipment

• very large mixing bowl You need enough room to toss 11 cups of snack mix without crushing the cereal and crackers.
• 2 baking sheet (large) Dividing the mixture between two pans gives it enough surface area to bake evenly.
• parchment paper Lines the baking sheets and makes cleanup easier after baking the butter-coated mixture.
• 2 mixing bowls (medium). One for the dry seasonings and one for the melted butter mixture.
• whisk Distributes the Dijon, Worcestershire, liquid smoke, herbs and seasonings throughout the melted butter.
• rubber spatula or spoon (large). Useful for coating the snack mix and stirring it halfway through baking.

Ingredients

Dry Seasoning Mix:

• 1 tbsp (2 g) dried chives
• 1 tbsp (3 g) dried dill
• 1 tbsp (2 g) dried parsley
• ½ tbsp (2 g) dried thyme leaves
• 1 tbsp (7 g) smoked paprika
• 1 tsp (6 g) fine sea salt
• ½ tsp (1 g) ground black pepper
• ½ tsp (1 g) red pepper flakes
• 3 packets (2.4 g) True Lemon Crystallized Lemon

Cowboy Butter Mixture:

• 1½ cups (340 g) unsalted butter melted
• 1 tbsp (15 g) Dijon mustard
• ½ tsp (2.5 g) liquid smoke
• 1 tsp (5 g) Worcestershire sauce

Snack Mix Base:

• 2 cups (120 g) Cheez-It crackers
• 1 cup (60 g) broken into chunks Triscuit crackers (if you can find mini Triscuits, those are fine too)
• 1 cup (145 g) roasted, salted peanuts
• 1 cup (120 g) walnut pieces
• 1 cup (40 g) mini pretzels
• 1 cup (50 g) oyster crackers
• 2 cups (56 g) Rice Chex cereal
• 2 cups (56 g) Corn Chex cereal

Instructions

• Preheat oven to 250°F (121°C). Line two large rimmed baking sheets with parchment paper.
• Combine the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, red pepper flakes and True Lemon crystals in a medium bowl.
  1 tbsp (2 g) dried chives, 1 tbsp (3 g) dried dill, 1 tbsp (2 g) dried parsley, ½ tbsp (2 g) dried thyme leaves, 1 tbsp (7 g) smoked paprika, 1 tsp (6 g) fine sea salt, ½ tsp (1 g) ground black pepper, ½ tsp (1 g) red pepper flakes, 3 packets (2.4 g) True Lemon Crystallized Lemon
• Whisk the melted butter, Dijon mustard, liquid smoke and Worcestershire sauce in a separate bowl until thoroughly blended.
  1½ cups (340 g) unsalted butter, 1 tbsp (15 g) Dijon mustard, ½ tsp (2.5 g) liquid smoke, 1 tsp (5 g) Worcestershire sauce
• Add the dry seasoning mixture to the melted butter mixture and whisk until the herbs and seasonings are evenly distributed.
• Add the Cheez-It crackers, broken Triscuits, roasted peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex to a very large mixing bowl. Pour the cowboy butter mixture over the snack mix and toss carefully until the cereal, crackers, pretzels and nuts are evenly coated.
  2 cups (120 g) Cheez-It crackers, 1 cup (60 g) broken into chunks Triscuit crackers, 1 cup (145 g) roasted, salted peanuts, 1 cup (120 g) walnut pieces, 1 cup (40 g) mini pretzels, 1 cup (50 g) oyster crackers, 2 cups (56 g) Rice Chex cereal, 2 cups (56 g) Corn Chex cereal
• Divide the snack mix between the prepared baking sheets and spread into an even layer.
• Bake for 40 minutes, stirring each pan after 20 minutes and redistributing the mixture into an even layer before returning it to the oven.
• Cool completely on the baking sheets before serving or transferring to an airtight container for storage.

Notes

• I use True Lemon Crystallized Lemon because it gives the seasoning the lemon flavor I wanted without adding fresh lemon juice. 
• I tested garlic in this mix and left it out because it overwhelmed the herbs and lemon without adding anything I missed in the finished recipe.
• Whisk the cowboy butter mixture again immediately before pouring it over the snack mix since the dried herbs and seasonings can sink as it sits.
• Use a very large mixing bowl so there is enough room to coat the cereal, crackers, pretzels and nuts without crushing them.
• Let the snack mix cool completely on the baking sheets before transferring it to a container so it stays crisp.

Nutrition

Serving: 47g | Calories: 270kcal | Carbohydrates: 15g | Protein: 4g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 33mg | Sodium: 300mg | Potassium: 105mg | Fiber: 2g | Sugar: 2g | Vitamin A: 390IU | Vitamin C: 1mg | Calcium: 35mg | Iron: 1mg

Have you made this Cowboy Butter Snack Mix? 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 Cowboy Butter Snack Mix appeared first on Noble Pig.

Almond Bread Pudding with Almond Cream and Brown Sugar Glaze

I wanted this almond cream bread pudding to taste like almond, not like regular bread pudding with a splash of almond extract mixed into the custard. I kept thinking about marzipan and almond pastries, including almond cake, where I know what I’m tasting before I’ve even finished the first bite. Those are my favorite.

Bread pudding already has lots of custard, and I didn’t want the almond flavor to disappear into it. I gave the almond cream its own place in the recipe, separate from the custard, so I could taste the almond filling and the custard on their own even after everything had baked together.

I added the brown sugar butter glaze because after adding the almond cream, I saw no reason to hold back.

The Decisions Behind This Recipe

• I kept the almond cream separate from the custard because mixing everything together wasn’t giving me enough almond flavor. Keeping it on its own gives the bread pudding the marzipan-like almond taste without adding more extract to the custard.
• The almond cream is mostly almond flour with a small amount of all-purpose flour. The almond flour is where most of the flavor comes from, while the all-purpose flour helps the filling stay together once it goes into the custard and bakes.
• The custard is less sweet than I normally might make it because the almond cream and brown sugar butter glaze are already doing enough. I still wanted this to be a very rich bread pudding, but not one where I was done after two bites.
• The sliced almonds go on before baking so they can toast in the oven with the bread pudding. The pudding needs more time than the almonds do, so I keep the dish covered for most of the bake and uncover it near the end.
• I pour the brown sugar butter glaze over the bread pudding while it’s still warm so some of it can soak into the top. I don’t want it sitting on the surface like frosting because I want some of that brown sugar and butter getting into the bread too.

Ingredients

• Italian country loaf – I like a loaf with enough strength to soak up the custard without turning to mush. Day-old bread works best because it’s already dry and ready to take in more of the custard.
• Eggs – You’ll need them for both the almond cream and the custard. They help the almond filling set and give the custard its soft texture.
• Whole milk – This makes up most of the liquid in the custard, along with the heavy cream.
• Heavy whipping cream – Some goes into the custard, and you’ll use more to finish the brown sugar butter glaze.
• Granulated sugar – Sweetens both the custard and the almond cream.
• Light brown sugar – You’ll use this in the custard and again for the glaze. If you’re out, you can make my homemade brown sugar.
• Butter – (salted and unsalted) This goes into all three parts of the recipe, so you’ll use it for the almond cream, the custard and the brown sugar glaze.
• Almond flour – This makes up most of the almond cream and gives it its strong almond flavor.
• All-purpose flour – There’s only a small amount, but it helps the almond filling stay together as it bakes.
• Almond extract – This goes into both the almond cream and the custard, so the almond flavor isn’t limited to the filling.
• Vanilla extract – This goes into the custard and the brown sugar glaze.
• Ground cinnamon – There’s enough in the custard to give it some cinnamon flavor without making this taste like cinnamon bread pudding.
• Ground nutmeg – I use less nutmeg than cinnamon so it stays in the background with the custard.
• Sliced almonds – These go across the top and add toasted almond along with the softer almond filling inside.

How To Make Almond Cream Bread Pudding

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

• Step One (make the almond cream)
  Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. In the bowl of a stand mixer, beat the almond flour, softened butter, sugar, almond extract and eggs until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again. The almond cream should be soft enough to pipe but still thick enough to stay in a mound when it comes out of the piping bag. Set it aside while you make the custard.
• Step Two (mix the custard)
  Preheat the oven to 350°F (177°C). In a large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg. Keep whisking until the eggs are completely mixed in and you don’t have any streaks of egg white left.
• Step Three (start with half the bread and custard)
  Tear the bread into large pieces and put half of it into the prepared baking dish. Pour half of the custard over the bread and give it a minute to soak in. Press down lightly on any pieces that are still dry on top, but don’t mash the bread into the custard.
• Step Four (add the almond cream)
  Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish instead of putting most of it in one area. You don’t need to cover every inch of bread because the almond cream will still be spread throughout the pudding once the second layer of bread goes on.
• Step Five (finish the layers)
  Add the remaining bread, then pour the rest of the custard evenly over it. Scatter the sliced almonds across the top, pressing a few down between the pieces of bread so they aren’t all sitting in the same place.
• Step Six (rest and bake)
  Let the assembled bread pudding sit for 10 minutes before it goes into the oven so the bread has time to absorb the custard. Cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. It’s done when the center is puffed and set and you don’t see loose custard moving around when you give the pan a light nudge. The center can still feel soft because it will firm more as the bread pudding rests.
• Step Seven (make the glaze and pour it on warm)
  While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until the mixture is smooth. Add the vanilla and heavy cream and whisk until the glaze is fully mixed. Pour it over the bread pudding while both are still warm, moving around the dish as you pour so the glaze gets over more than the center.

Recipe Tips

• The almond cream should not be loose or pourable. If yours is, double-check the almond flour, butter and egg measurements before you continue.
• Give the bread pudding about 10 minutes to rest after the glaze goes on before serving it. It will be very soft straight from the oven, and that short rest gives the custard and almond filling time to firm up.
• I’ve only made this with an Italian country loaf, which is what I recommend. Brioche or challah can also be used, but both will give you a richer, softer bread pudding.
• Store leftover almond flour in the freezer once the bag is open because the natural oils can eventually turn rancid. But now that the bag’s open, use it to make my almond cruffins or amaretti cookies.
• Tear the bread instead of cutting it into neat cubes. The uneven pieces give the custard more places to soak in, and I like the way the bread pudding looks once it’s baked.
• I keep the pieces of bread large. If you tear them too small, they absorb the custard much faster and the finished bread pudding can become softer than you want.
• Use a piping bag with a wide opening for the almond cream. The bread below is already wet with custard, and piping makes it easier to spread the almond cream around the dish without having to press and smear it over the soaked bread.
• Let the melted butter cool before whisking it into the custard. It can still be warm, but I don’t pour hot butter directly into the eggs.
• Don’t decide the bread pudding is done based on how browned it looks on top. The sliced almonds and exposed bread can look ready before the custard in the center has finished baking, so the center is what tells me when it’s done.
• If you don’t have a piping bag, use a large zip-top bag and cut off one corner. Make the opening wide so the almond cream can come through without having to squeeze the bag too hard.

Storage and Reheating

• Let the bread pudding cool completely, then cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days.
• Reheat individual servings in the microwave until warmed through. For several servings, cover the baking dish with foil and warm it in a 300°F (149°C) oven until heated through.
• The brown sugar glaze will soak farther into the bread as it sits in the refrigerator, so leftovers will be softer than the bread pudding was on the first day.
• I like this bread pudding the day it’s baked, when the sliced almonds are freshly toasted and the brown sugar glaze is still warm, but the leftovers reheat well.

FAQs

• Why does the almond cream taste a little like marzipan?
  Almond flour, butter, sugar and almond extract give it some of the same flavors you get from marzipan and other almond pastry fillings. The almond cream is much softer because it also contains eggs and bakes between the custard-soaked bread.
• Can I assemble almond bread pudding ahead of time?
  You can assemble it a few hours before baking and keep it covered in the refrigerator. Wait to add the sliced almonds until you’re ready to bake so they aren’t sitting in the custard while the bread pudding waits.
• Can I make this almond bread pudding without the brown sugar glaze?
  You can, but it’s much better with the glaze. Without it, you’ll still have the almond cream and custard, but you’ll miss the brown sugar and butter that soak into the top after baking.
• Why does this recipe use both almond and vanilla extract?
  The almond extract goes into both the almond cream and the custard because I wanted almond flavor in both. I use vanilla in the custard and brown sugar glaze as a background flavor.
• Can I reduce the sugar in this bread pudding?
  I wouldn’t reduce the sugar in the almond cream or brown sugar glaze. If you want the bread pudding less sweet, hold back some of the glaze instead of changing the almond filling.

From My Kitchen Notes

Small observations from the margins.

• I’ve never believed one kind of sweetness has to be enough.
• I see the difference between soaking something in and losing it completely.
• Sometimes the separate part is the reason it works.
• I’ve stopped assuming more time fixes everything. It doesn’t.
• If I have to hunt for it, there probably wasn’t enough.
• Holding back is useful until it becomes the only reason you’re saying no.
• Warmth is useful. So is knowing when something is done.
• I don’t think everything needs to become part of something else to belong there.
• The best parts should not require explanation.
• The thing I thought was extra can turn out to be the best part.

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

Print

Almond Cream Bread Pudding

Almond Cream Bread Pudding has a separate almond filling layered between custard-soaked bread and sliced almonds, then a warm brown sugar butter glaze poured over the top after baking.

Course Dessert

Cuisine American

Keyword almond bread pudding, almond bread pudding recipe, almond cream bread pudding, bread pudding recipe, bread pudding with almond cream

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 548kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm) For assembling and baking the bread pudding.
• Stand Mixer or hand mixer. For mixing the almond cream until creamy.
• mixing bowls (large) For whisking the custard.
• Saucepan (small) For making the brown sugar butter glaze.
• pastry bag or large zip-top bag. For distributing the almond cream over the soaked bread.
• whisk (large). For thoroughly mixing the eggs into the custard.

Ingredients

• cooking spray

Almond Cream:

• 2¼ cups (216 g) almond flour
• ¾ cup (170 g) unsalted butter softened
• ¾ cup (150 g) granulated sugar
• 1½ tsps (7 ml) almond extract
• 3 large eggs room temperature
• 3 tbsps (24 g) all-purpose flour

Bread Pudding Base:

• 6 large eggs room temperature
• 2 cups (480 ml) whole milk
• 1 cup (240 ml) heavy whipping cream
• 6 tbsps (85 g) salted butter melted and cooled
• ¼ cup (50 g) granulated sugar
• ½ cup (110 g) light brown sugar
• 1 tsp (3 g) ground cinnamon
• 1 tsp (5 ml) vanilla extract
• 1 tsp (5 ml) almond extract
• ¼ tsp (0.5 g) ground nutmeg
• 1 lb (454 g) Italian country loaf torn into rough pieces, divided
• ½ cup (43 g) sliced almonds

Brown Sugar Glaze:

• 8 tbsps (113 g) salted butter
• 3 tbsps (40 g) light brown sugar
• 1½ tsps (7 ml) vanilla extract
• 2 tbsps (30 ml) heavy whipping cream

Instructions

• Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, then add the almond flour, softened butter, granulated sugar, almond extract and eggs to the bowl of a stand mixer and beat until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again until the almond cream is soft enough to pipe but thick enough to stay in a mound when it comes out of the piping bag, then set aside.
  cooking spray, 2¼ cups (216 g) almond flour, ¾ cup (170 g) unsalted butter, ¾ cup (150 g) granulated sugar, 1½ tsps (7 ml) almond extract, 3 large eggs, 3 tbsps (24 g) all-purpose flour
• Preheat the oven to 350°F (177°C), then whisk the eggs, whole milk, heavy cream, melted and cooled butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg together in a large bowl until completely mixed and no streaks of egg white remain.
  6 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy whipping cream, 6 tbsps (85 g) salted butter, ¼ cup (50 g) granulated sugar, ½ cup (110 g) light brown sugar, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract, 1 tsp (5 ml) almond extract, ¼ tsp (0.5 g) ground nutmeg
• Tear the bread into large pieces and place half in the prepared baking dish, then pour half of the custard evenly over the bread and let it soak in briefly, pressing down lightly on any pieces that remain dry on top without mashing the bread into the custard.
  1 lb (454 g) Italian country loaf
• Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish so most of the almond cream isn’t concentrated in one area.
• Add the remaining bread and pour the remaining custard evenly over it, then scatter the sliced almonds across the top and press a few down between the pieces of bread.
  ½ cup (43 g) sliced almonds
• Let the assembled bread pudding rest for 10 minutes so the bread can absorb the custard, then cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. The bread pudding is done when the center is puffed and set and you don’t see loose custard moving when the pan is lightly nudged.
• While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until smooth, then add the vanilla and heavy cream and whisk until the glaze is completely mixed.
  8 tbsps (113 g) salted butter, 3 tbsps (40 g) light brown sugar, 1½ tsps (7 ml) vanilla extract, 2 tbsps (30 ml) heavy whipping cream
• Pour the warm brown sugar glaze evenly over the bread pudding while it is still warm, then let the bread pudding rest for about 10 minutes before serving.

Notes

• If your bread is fresh, tear it into pieces and dry it in a 250°F (121°C) oven for 10 to 15 minutes before assembling the bread pudding.
• The almond cream should be soft enough to pipe but thick enough to stay in a mound. If it becomes too soft to pipe easily, refrigerate it briefly before continuing.
• I tested this recipe with an Italian country loaf. Brioche or challah can also be used, although either will make a richer, softer bread pudding.
• Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or cover the baking dish with foil and reheat at 300°F (149°C) until warmed through.

Nutrition

Serving: 220g | Calories: 548kcal | Carbohydrates: 45g | Protein: 11g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 170mg | Sodium: 208mg | Potassium: 233mg | Fiber: 3g | Sugar: 27g | Vitamin A: 1010IU | Calcium: 142mg | Iron: 2mg

Have you made this Almond Cream Bread Pudding? 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 Almond Cream Bread Pudding appeared first on Noble Pig.

Homemade BBQ Chex Mix with Pretzels, Cheese Crackers and Peanuts

I’m a snacker, which almost sounds like a confession. But the evidence is real, a handful of this and that, including this BBQ Chex mix, can turn into a meal pretty quickly for me. There are people who think I eat elaborately most days, which is hilarious, because sometimes dinner is whatever I can put together without making another mess in the kitchen. But I do take snack mix more seriously than I probably should.

Years ago, one of my sons had his car broken into on his college campus. Whoever did it stole his Costco stuff, jumper cables, asthma meds and a bunch of random crap, but left a giant cloudy Ziploc bag of homemade Chex mix on the seat with a note that said, “Sorry.” I still have questions.

I’ve always assumed it was another student and that somebody’s mom had mailed them a care package with the Chex mix, which means they gave up their homemade snack as restitution for robbing a car. This still makes me laugh because getting a text message that says, “I was robbed. They left Chex mix,” is a rare form of comedy. I also live in the delusion that her Chex mix sucked. It helped. Mine has BBQ sauce on it, so I’m already winning the make-believe Chex mix war.

I toss Rice Chex, Corn Chex, pretzels, Cheez-Its and salted peanuts with BBQ sauce, melted butter, smoked paprika, garlic and onion, then spread everything across two pans and bake it low and slow. The mixture looks wet when the sauce first goes on, but the moisture cooks off in the oven and leaves the barbecue flavor baked onto everything. Unfortunately, this means you keep digging around in the bowl like a troll.

This is great packed into a lunchbox, necessary during a football game or board-game rally, and completely different from everything sweet going into a holiday tin. It is the season.

The Decisions Behind This Recipe

• I use BBQ sauce instead of a powdered barbecue seasoning because I want the sauce itself baked onto the snack mix. Melted butter loosens it up enough for a very large bowl of cereal, pretzels, crackers and peanuts, while smoked paprika, garlic powder and onion powder let me add more seasoning without adding more moisture.
• I use equal amounts of Rice Chex and Corn Chex because I like having both once everything is coated and baked. Eight cups of cereal also leaves enough space in the mix for the pretzels, Cheez-Its and salted peanuts, so you’re not digging through an enormous bowl of Chex hoping to eventually find something else.
• The smoked paprika stays even though there’s already BBQ sauce in the coating. Bottled sauces can be all over the place when it comes to smoke, and I don’t want the recipe depending on the sauce to add that flavor.
• I keep the oven at 250°F because BBQ sauce has both sugar and moisture in it. The lower temperature gives the sauce time to dry onto everything without the sugars getting too dark before the coating has had time to dry.
• I also divide the batch between two baking sheets instead of crowding everything onto one. The coating is wet going into the oven, and spreading the snack mix out gives the moisture somewhere to go while it bakes.

Ingredients

• Rice Chex cereal – This is half of the cereal base. It stays crisp through all the tossing, and its shape catches the BBQ coating on more than one surface.
• Corn Chex cereal – I use this with the Rice Chex because I like the slight difference in flavor and texture once everything has been coated and baked.
• Pretzel twists – Salty and very good at hanging onto the BBQ sauce in all the curves and spaces.
• Cheez-It crackers – The cheese works really well with barbecue, and I like having something in the bowl besides cereal and pretzels.
• Roasted, salted peanuts – These add more salt and a completely different crunch. If you use unsalted peanuts instead, you may want to taste the finished mix and adjust from there.
• BBQ sauce – Use one you already like. I usually use Sweet Baby Ray’s because it coats the mix well and dries down nicely in the oven. A thinner, vinegar-heavy sauce can take longer to bake off and will give you a different finished flavor.
• Unsalted butter – Melted butter goes into the BBQ sauce so I can distribute the coating through twelve cups of cereal, crackers, pretzels and peanuts without making it heavier than it needs to be.
• Smoked paprika – I still add this even though there’s BBQ sauce in the mix. Bottled sauces vary a lot in how smoky they are, and this makes sure that flavor is there either way.
• Garlic powder – Adds garlic flavor without adding any more moisture to a coating we already need to dry out in the oven.
• Onion powder – Same idea here. It adds the familiar savory barbecue flavor without changing the consistency of the sauce.

How to Make BBQ Chex Snack Mix

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

• Step One (get the oven and pans ready)
  Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. Get both pans ready before you add the BBQ sauce because once the mix is coated, I want it spread out and into the oven instead of stopping to deal with the pans.
• Step Two (mix the crunchy stuff and BBQ coating)
  Add the Rice Chex, Corn Chex, pretzels, Cheez-Its and peanuts to an extra-large bowl and toss everything around a few times. Use a bigger bowl than you think you need because twelve cups of snack mix takes up a ridiculous amount of room once you start turning it over. In a separate bowl, whisk together the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder until the butter is mixed in and the seasonings are worked through the sauce.
• Step Three (coat the snack mix)
  Pour the BBQ mixture over everything in the bowl and start tossing from the bottom up. Take your time here. You don’t need every single piece to look identical, but you also don’t want a few pieces of Chex cereal holding all the sauce while half the bowl stays dry.
• Step Four (spread it out)
  Divide the mixture between the two baking sheets and spread it into an even layer. Don’t crowd everything onto one pan. The sauce adds quite a bit of moisture with it, and spreading the mix out gives the moisture somewhere to go while it bakes.
• Step Five (bake and cool)
  Bake for 30 to 40 minutes, stirring every 15 minutes, and start paying attention around the 30-minute mark. The coating should feel dry instead of wet or tacky, but don’t expect the snack mix to feel completely crisp while it’s still hot. Leave the mix on the baking sheets until it has cooled all the way down because the coating firms as it cools, so this is not the time to get impatient and start packing it into containers.

Recipe Tips

• The consistency of your BBQ sauce can change the baking time. I recommend using a bottled BBQ sauce for this recipe and not a thin, vinegar-heavy sauce like my Carolina-style brown sugar vinegar BBQ sauce. That style of sauce contains more liquid and won’t coat or dry onto the snack mix the same way.
• Start checking more closely after the second stir at 30 minutes. BBQ sauces don’t all contain the same amount of water and sugar, so your batch may be dry at that point or need another 5 to 10 minutes.
• If you opened a new bottle of BBQ sauce for this recipe, you’ll probably have some left. Use it for my slow cooker BBQ beef or mini meatloaf recipe.
• If you have extra roasted salted peanuts, save them for my Snickers poke cake.

Storage

• Once the BBQ Chex mix is completely cool, store it in an airtight container at room temperature. Keeping air and humidity away from it is the best way to keep the cereal and crackers crisp.
• This is also a good make-ahead snack because nothing needs to be served warm. Once it’s sealed, it’s ready when you need it for a tailgate, lunchbox, holiday tin or an unscripted snack session.
• If it loses some of its crispness, spread it back out on a baking sheet and warm it for a few minutes in a 250°F oven. Let it cool completely again before putting it back into a container.

FAQs

• Why doesn’t the BBQ sauce make the Chex soggy?
  It does at first. That’s why the low oven and two baking sheets are necessary. The sauce adds moisture, then the oven slowly drives the moisture off while the coating dries onto the cereal, crackers, pretzels and peanuts.
• Can I use all Rice Chex or all Corn Chex?
  Yes. Use eight cups of either one if that’s what you have. I like the mix of both, but the recipe still tastes good with one.
• Can I leave out the peanuts?
  Yes. The batch will just be a little smaller. If you’re leaving them out because of an allergy, check the labels on the rest of the packaged ingredients too.
• Can I change the pretzels or Cheez-Its?
  Yes, as long as you keep the overall amount of dry ingredients somewhat close. I’d stick with sturdy savory crackers and pretzels that can handle repeated tossing and stirring without turning into crumbs.
• How do I know when BBQ Chex mix is done?
  The coating should no longer feel wet or tacky when you stir it. Depending on your sauce and oven, that may happen closer to 30 minutes or take the full 40. The mix will crisp up more as it cools.
• Can I make BBQ Chex mix in the microwave?
  I don’t recommend it for this recipe. The BBQ sauce adds much more moisture than the butter-based coating used in traditional Chex mix, and the oven gives that moisture time to evaporate while the mixture is spread across two baking sheets. You’re much more likely to get the crisp texture I want from the oven-baked method.

From My Kitchen Notes

Small observations from the margins.

• Not everything improves by being crowded together.
• A small amount of smoke can make something ordinary much more interesting.
• I don’t mind stirring things up if it makes things easier later.
• Something can look messy halfway through and end up being right anyway.
• I’ve gotten better at waiting until something is finished before I judge it.
• There’s a difference between being coated in something and being changed by it.
• There are things need heat before they tell you what they’re really made of.
• I’ve found staying busy isn’t the same as moving forward.
• I pay very close attention to what people decide is worth making permanent.
• I’m not interested in potential, only follow-through.
• History doesn’t make decisions for me.
• There are things I care about and still decide to walk away from.
• I’ve decided mystery is much less charming when it becomes a lifestyle.

When a Handful of This and That Is the Meal

• Cowboy Butter Snack Mix – Herbs, lemon, spice.
• Sweet and Spicy Furikake Popcorn – Furikake, sugar, chile heat.
• Christmas Popcorn Mix – White chocolate, candy, dipped pretzels.
• Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
• S’mores Pretzel Bites – Pretzels, chocolate, toasted marshmallow.
• Air Fryer Pumpkin Spice Chex Mix – Chex cereal, pumpkin spice, brown sugar.

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

Print

BBQ Chex Snack Mix

BBQ Chex Snack Mix coats two kinds of Chex cereal, pretzels, cheese crackers and roasted peanuts with real BBQ sauce, butter and smoky seasonings before baking everything slowly in the oven. The low baking temperature dries the BBQ coating onto the mix while keeping the cereal crisp.

Course Snack

Cuisine American

Keyword BBQ Chex mix recipe, BBQ Chex Snack Mix, BBQ Snack Mix

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 14 cups

Calories 309kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons For measuring the cereal, mix-ins, sauce and seasonings.
• mixing bowls (extra large and small). One gives you enough room to thoroughly toss the cereal and mix-ins with the BBQ coating without crushing the Chex and the other is for whisking the BBQ sauce, melted butter and seasonings.
• wooden spoon or silicone spatula. For tossing the snack mix with the coating and stirring it during baking.
• whisk Incorporates the melted butter and dry seasonings evenly into the BBQ sauce.
• 2 rimmed baking sheets Dividing the mixture between two pans provides enough surface area for moisture from the BBQ sauce to evaporate.
• parchment paper Prevents the BBQ coating from baking directly onto the pans and makes cleanup easier.

Ingredients

• 4 cups (120 g) Rice Chex cereal
• 4 cups (125 g) Corn Chex cereal
• 1½ cups (60 g) pretzel twists
• 1½ cups (93 g) Cheez-It crackers
• 1 cup (145 g) roasted, salted peanuts
• ½ cup (120 ml) BBQ sauce
• 2 tbsps (28 g) unsalted butter melted
• 2 tsps (4 g) smoked paprika
• 1 tsp (3 g) garlic powder
• 1 tsp (2 g) onion powder

Instructions

• Preheat the oven to 250°F (120°C) and line two large rimmed baking sheets with parchment paper.
• Add the Rice Chex, Corn Chex, pretzels, Cheez-It crackers and peanuts to an extra-large mixing bowl, tossing briefly to distribute the smaller ingredients throughout the cereal.
  4 cups (120 g) Rice Chex cereal, 4 cups (125 g) Corn Chex cereal, 1½ cups (60 g) pretzel twists, 1½ cups (93 g) Cheez-It crackers, 1 cup (145 g) roasted, salted peanuts
• Whisk the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder in a small bowl until the butter and seasonings are fully incorporated into the sauce.
  ½ cup (120 ml) BBQ sauce, 2 tbsps (28 g) unsalted butter, 2 tsps (4 g) smoked paprika, 1 tsp (3 g) garlic powder, 1 tsp (2 g) onion powder
• Pour the BBQ sauce mixture over the cereal mixture and toss thoroughly until the sauce is evenly distributed and there are no heavily coated or completely dry sections of cereal.
• Divide the snack mix between the prepared baking sheets and spread it into an even layer, giving the moisture in the BBQ sauce enough exposed surface area to evaporate as the mixture bakes.
• Bake for 30 to 40 minutes, stirring every 15 minutes, until the coating feels dry rather than wet or tacky.
• Allow the BBQ Chex snack mix to cool completely on the baking sheets before serving or storing, as the coating will continue to firm as it cools.

Notes

• Use a BBQ sauce you already like the flavor of because its flavor becomes more concentrated as the coating bakes and dries. A thicker, sweeter bottled BBQ sauce works especially well for this recipe.
• Do not crowd the entire batch onto one baking sheet. The BBQ sauce adds considerably more moisture than a traditional dry-seasoned Chex mix, and dividing it between two pans gives that moisture more room to evaporate.
• The snack mix will continue to crisp as it cools, so allow it to cool completely before transferring it to an airtight container.
• Because BBQ sauce and packaged cereals, crackers, pretzels and peanuts vary considerably by brand, the sodium and nutrition information will change depending on the products used.

 

 

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

 

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

 

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

Nutrition

Serving: 45g | Calories: 309kcal | Carbohydrates: 45g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Cholesterol: 4mg | Sodium: 557mg | Potassium: 104mg | Fiber: 2g | Sugar: 7g | Vitamin A: 129IU | Vitamin C: 0.3mg | Calcium: 103mg | Iron: 5mg

Have you made this BBQ Chex Snack Mix? 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 BBQ Chex Snack Mix appeared first on Noble Pig.

Homemade Milk Bread Rolls Made with Tangzhong

I found milk bread because I got into a line in Vancouver, British Columbia without knowing what I was standing in line for.

It was outside a Japanese bakery on Hastings Street, and the line was long enough that I figured everybody else knew something I didn’t. This is nothing new for me. I see a long food line and decide I also need whatever is at the other end of it. Many people have suffered through this behavior with me in more than one city.

Inside were all these adorable Japanese pastries, including the cutest pull-apart buns made to look like bears that I think had Nutella inside. I bought way more than I meant to because by then I had already stood in the line and I was committed. But it was the milk bread I kept thinking about afterward.

It’s not like milk bread was some new discovery. I had never really paid attention to it before, and once I did, I started noticing it everywhere. What I wanted was to understand why the texture was so different from the dinner rolls I was used to making. And that was what sent me down the tangzhong rabbit hole.

Traditional tangzhong is usually cooked on the stovetop for several minutes and then cooled before it goes into the dough. I started out making it that way, then eventually realized I could do the same thing in the microwave in about 90 seconds. From there, I stirred room-temperature milk directly into the warm tangzhong, which meant there was no separate cooling period either.

Then I kept changing the rest of the process to fit what I wanted. I wasn’t interested in a traditional milk bread loaf. I wanted pull-apart dinner rolls. So I made them over and over, adjusted the dough, changed the way I added the egg and butter, tested the kneading time, weighed the portions, and kept going until they came out the way I imagined.

The rolls I ended up with are soft and buttery, golden on top, pale where they bake against each other, and strong enough to split and butter without falling apart in your hand.

The Decisions Behind This Recipe

• I make the tangzhong in the microwave because I got tired of treating it like a separate stovetop project. In my 1,000-watt microwave, it takes about 90 seconds total in 30-second increments, whisking between each one. That saves the saucepan, the standing-and-whisking part, and the separate cooling time that usually comes afterward.
• I also don’t cool the tangzhong on its own before making the dough. I transfer it straight to the mixer, stir in the room-temperature milk and sugar, and that cools the mixture enough to add the yeast. It’s a small change, but it makes the whole process feel much less elaborate.
• I prefer bread flour for these rolls because I like the extra strength it gives the dough, especially once the egg and butter go in. I tested them with all-purpose flour too, and they’re still very good, so if that’s what you have, you can use it. My preference is still bread flour.
• The order of the ingredients is more important than it is in a basic dinner roll. I let the flour start forming the dough first, then add the egg, then the butter one tablespoon at a time. I wait until each tablespoon of butter has worked into the dough before adding the next. When I dumped all the butter in at once, the mixer spent a long time chasing it around the bowl and the dough became much harder to read.
• The salt goes in after the egg and butter, and then I give the dough a long knead. Ten to fifteen minutes sounds like a lot until you see what happens to the dough. It goes from soft and somewhat messy to smooth, elastic and slightly tacky. I stop when a small piece stretches thin enough to pass the windowpane test.
• I also weigh the rolls. About 70 grams each gives me twelve rolls that fit well in a 9 x 13-inch pan and bake to the size I wanted for dinner rolls and sliders. You can divide the dough by eye, but weighing them is the easiest way to keep one giant roll from eating the other eleven.
• And I bake them together rather than spacing them out individually. That’s what gives you the browned tops and the pale, very soft sides where the rolls touch each other. I still check a center roll with a thermometer, though. I’m looking for about 190°F, not just a pretty top.

Ingredients

• Bread flour – This is my first choice because the higher protein gives the dough more strength once the egg and butter go in.
• Whole milk – Milk is used twice, once in the tangzhong and again in the dough. Whole milk is my preference because it gives the rolls more richness, but I also tested 2% successfully.
• Granulated sugar – There’s enough here to give the rolls a slight sweetness.
• Active dry yeast – This is what I used for testing. It should foam after sitting in the warm milk mixture for about 5 minutes, which confirms the yeast is active before you continue with the dough.
• Egg – This enriches the dough with additional fat and protein and contributes to the soft, tender interior.
• Unsalted butter – Make sure it’s very soft before it goes into the mixer. It should mash easily with a finger, not be melted or greasy.
• Fine sea salt – Besides seasoning the dough, salt helps regulate yeast activity and supports gluten development during kneading.
• Egg wash – An egg beaten with water gives the exposed tops of the rolls their golden brown finish as they bake.

How to Make Milk Bread Rolls

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

• Step One (make the tangzhong)
  Whisk the bread flour and milk together in a microwave-safe measuring cup, then microwave in 30-second increments, whisking well after each one, until the mixture becomes a smooth, thick paste. Mine takes about 1 minute 30 seconds total in a 1,000-watt microwave. Scrape the warm tangzhong into the bowl of your stand mixer, stir in the room-temperature milk and sugar, then sprinkle the yeast over the top and let it sit for about 5 minutes, until visibly foamy. If nothing happens, start again with fresh yeast.
• Step Two (mix the dough)
  Fit the mixer with the dough hook and add the bread flour, mixing on low until the dough comes together and starts pulling away from the sides of the bowl. Add the beaten egg and mix until incorporated, then add the very soft butter 1 tablespoon at a time, waiting until each addition has worked into the dough before adding the next. Once all the butter has worked into the dough and it begins pulling away from the bowl again, add the salt.
• Step Three (knead and let it rise)
  Keep the mixer on low and knead for 10 to 15 minutes, until the dough is soft, smooth and still slightly tacky. Don’t keep adding flour trying to make it dry. Pinch off a small piece and stretch it between your fingers. When it stretches thin enough for light to pass through without tearing, the dough has passed the windowpane test. Transfer it with damp hands to a lightly oiled bowl, cover and let it rise in a warm place until doubled in size, about 1 hour. The doubling is more important than the time it took to get it there.
• Step Four (shape the rolls)
  Turn the dough onto a lightly floured surface and divide it into 12 portions, about 70 grams each if you’re using a scale. Pinch the underside of each piece together, then pull the dough ball toward you against the counter a few times to tighten and smooth the top. Arrange the rolls evenly in a lightly greased 9 x 13-inch baking dish.
• Step Five (let them rise again)
  Cover the baking dish and let the rolls rise until doubled in size again, about 1 hour. Once they’re getting close, position a rack in the center of the oven and preheat to 350°F. Whisk the egg and water together for the egg wash while the oven heats.
• Step Six (bake the rolls)
  Brush the risen rolls lightly with the egg wash and bake for 20 to 23 minutes, until the tops are golden brown. I still check one of the center rolls with an instant-read thermometer rather than relying on color alone. I take them out when the center reaches about 190°F. Let the rolls cool in the pan for about 10 minutes before serving.

Recipe Tips

• The finished tangzhong should look like a smooth, thick paste without any loose milk around it. Microwave timing will vary by wattage, so consistency is the better indicator. If it becomes very stiff or rubbery, it has gone too far.
• After about 5 minutes, look for obvious foam across the surface of the milk mixture. A few random bubbles aren’t what I’m looking for. If it still looks basically the way it did when you sprinkled in the yeast, use fresh yeast and start again.
• This dough is supposed to remain slightly tacky even after it becomes smooth. It’s never going to feel like a dry dough that leaves nothing on your fingers, so resist adding flour until it does. Extra flour changes the hydration of the dough and can leave you with firmer rolls.
• A warm kitchen may get you to doubled dough sooner than an hour, while a cool kitchen can take considerably longer. For both rises, use the change in volume as your endpoint rather than the time it takes.
• When shaping the rolls, use only enough flour on the counter to keep the dough manageable. Too much flour makes it harder to get enough friction against the counter to smooth the tops.

Storage and Reheating

• Let the rolls cool completely before storing them, then keep them in an airtight container or well-sealed bag at room temperature for up to 3 days. Putting them away while they’re still warm traps condensation and gives you damp rolls instead of soft ones.
• For one roll, about 15 to 20 seconds in the microwave is usually enough to warm it without turning it chewy. For several rolls, wrap them loosely in foil and warm them in a 300°F oven until heated through.
• You can freeze these baked milk bread rolls for up to 2 months. Cool them completely, wrap them well so as little air reaches them as possible, then put them into a freezer bag or container. Let them thaw at room temperature and warm them briefly before serving if you want them soft and warm again.
• You can also freeze the shaped dough before the second rise. Freeze the rolls on a lined baking sheet until firm, then transfer them to a freezer bag. When you want to bake them, arrange them in the greased baking dish, cover and let them thaw completely and rise until properly doubled before adding the egg wash and baking. Give yourself lots of time because cold dough can be slow.

FAQs

• What is tangzhong?
  Tangzhong is a mixture of flour and liquid that is heated until the starch in the flour gelatinizes. That allows the flour to absorb and retain more liquid, which is one of the reasons milk bread stays tender after the day it’s baked. In this recipe, I use milk rather than water for the tangzhong.
• Can I use all-purpose flour instead of bread flour?
  Yes. I tested these rolls with all-purpose flour and they were still very good. Bread flour remains my preference for the additional strength it gives this enriched dough, but all-purpose flour works.
• Can I use 2% milk instead of whole milk?
  Yes. I tested these rolls successfully with 2% milk. Whole milk is still my first choice for the additional dairy fat, but there’s no need to buy it specifically for this recipe if you already have 2%.
• Can I use instant yeast instead of active dry yeast?
  Yes. Instant yeast can be mixed into the dry ingredients rather than waiting for it to foam first. Just remember that you lose the early visual check that tells you your active dry yeast is alive, and the rise will move faster, so watch the dough rather than relying on the suggested times.
• Can I make milk bread rolls without a stand mixer?
  You can, but this is a recipe where I strongly prefer a stand mixer, unlike my no-knead onion rolls, which don’t require one. The dough is enriched, tacky and needs substantial kneading to reach good gluten development. By hand, expect considerably more work and possibly around 30 minutes of kneading. I’d still use the windowpane test as the endpoint rather than deciding you’re finished based on time alone.
• Why didn’t my milk bread rolls rise?
  The first thing I’d suspect is the yeast, particularly if it never became foamy at the beginning. Temperature is important too. Enriched dough will move slowly in a cool kitchen, so a dough that hasn’t doubled after an hour isn’t automatically a failure. Give it more time somewhere comfortably warm before deciding there’s a problem.
• Why are my rolls dense instead of soft?
  The three things I’d look at are too much flour, insufficient kneading or not enough rise time. This dough should remain slightly tacky, it needs enough kneading to pass the windowpane test, and both rises should be judged by how much the dough has grown rather than by an exact number of minutes.

From My Kitchen Notes

Small observations from the margins.

• Some things become obvious to me after I’ve made them badly a few times.
• I see the difference between making something easier and making it careless.
• Not every one of my shortcuts is a compromise.
• I can spend a long time learning the traditional way before realizing which part I really need.
• Knowing when something is ready is more useful than knowing how long it took last time.
• There are things that need more time than attention.
• Resistance is sometimes the only proof that I’m getting somewhere.
• Some things are worth learning even if no one asked you to.
• I have never kept something in its original form just because that’s how I first found it.
• Sometimes the thing I bring home from a trip is not something I bought.

More Reasons to Make the Bread Yourself

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

Print

Milk Bread Rolls

These Milk Bread Rolls use a quick microwave tangzhong and an enriched yeast dough for exceptionally soft, tender pull-apart rolls that stay fresh for days.

Course Bread, Side Dish

Cuisine Asian-inspired

Keyword homemade dinner rolls, honey butter pull-apart rolls, milk bread recipe, milk bread rolls, soft dinner rolls, tangzhong rolls

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Rise Time: 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 12 rolls

Calories 214kcal

Author Cathy Pollak

Equipment

• microwave-safe measuring cup For preparing the tangzhong in the microwave.
• whisk For keeping the tangzhong smooth as it thickens.
• Stand Mixer with dough hook. For mixing and developing the enriched yeast dough.
• mixing bowls (large) For the first rise.
• kitchen scale (digital). Helpful for dividing the dough into 12 equal portions of approximately 70 grams each.
• baking dish 9x13 (23x33 cm). Allows the rolls to proof and bake together for the soft pull-apart sides.
• pastry brush For applying the egg wash.
• instant-read thermometer For confirming the center rolls have reached 190°F (88°C).

Ingredients

Tangzhong:

• 3 tbsps (24 g) bread flour
• ½ cup (121 g) whole milk

Rolls:

• ⅔ cup (147 g) whole milk room temperature
• ¼ cup (49 g) granulated sugar
• 2¼ tsps (7 g or 1 packet) active dry yeast
• 3¼ cups (420 g) bread flour
• 1 large egg lightly beaten
• 4 tbsps (58 g) unsalted butter very soft
• 1½ tsps (8 g) fine sea salt
• neutral oil

Egg Wash:

• 1 large egg
• 1 tbsp (15 ml) water

Instructions

• Prepare the tangzhong by whisking the bread flour and milk together in a microwave-safe measuring cup. Microwave in 30-second increments, whisking well after each, until the mixture thickens into a smooth paste. In a 1,000-watt microwave, this takes about 1 minute 30 seconds.
  3 tbsps (24 g) bread flour, ½ cup (121 g) whole milk
• Transfer the warm tangzhong to the bowl of a stand mixer. Add the room-temperature milk and sugar and stir until well mixed. Sprinkle the active dry yeast over the mixture and let stand for about 5 minutes, until visibly foamy. If the yeast does not foam, discard the mixture and begin again with fresh yeast.
  ⅔ cup (147 g) whole milk, ¼ cup (49 g) granulated sugar, 2¼ tsps (7 g or 1 packet) active dry yeast
• Fit the stand mixer with the dough hook. Add the bread flour and mix on low speed, level 2 on a KitchenAid, until a dough forms and begins releasing from the sides of the bowl.
  3¼ cups (420 g) bread flour
• Add the beaten egg and continue mixing until fully incorporated.
  1 large egg
• With the mixer running on low, add the very soft butter 1 tablespoon (14 g) at a time, allowing each addition to become fully incorporated before adding the next. Continue mixing until the dough begins pulling away from the sides of the bowl again.
  4 tbsps (58 g) unsalted butter
• Add the salt and knead with the dough hook for 10 to 15 minutes, until the dough is soft, smooth and slightly tacky. Check for sufficient gluten development using the windowpane test: a small piece of dough should stretch thin enough for light to pass through without tearing.
  1½ tsps (8 g) fine sea salt
• Lightly oil a large bowl. With damp hands, transfer the dough to the bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for about 1 hour, or until doubled in size. Use the increase in volume rather than time as the final indicator.
  neutral oil
• Turn the dough onto a lightly floured surface and divide into 12 equal portions, approximately 70 grams each.
• Shape each portion into a smooth ball by pinching the dough together underneath, then pulling the ball toward you against the lightly floured surface to create tension across the top.
• Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish (oil or cooking spray) and arrange the 12 shaped rolls evenly inside.
• Cover and let rise for about 1 hour, or until the rolls have doubled in size.
• Position an oven rack in the center of the oven and preheat to 350°F (177°C).
• Whisk the egg and water together with a fork until evenly mixed. Brush the risen rolls lightly with the egg wash.
  1 large egg, 1 tbsp (15 ml) water
• Bake for 20 to 23 minutes, until the tops are golden brown and the center of the rolls registers 190°F (88°C) on an instant-read thermometer.
• Let the milk bread rolls cool in the pan for about 10 minutes before serving.

Notes

• Microwave wattage affects how quickly the tangzhong thickens. The 1 minute 30 second timing is based on a 1,000-watt microwave, so use the smooth, thick paste consistency as the endpoint rather than time alone.
• Bread flour weight varies by brand.
• The finished dough should be soft, smooth and slightly tacky. Avoid adding additional flour solely to make the dough feel dry.
• Rising times are approximate. Both rises are complete when the dough has doubled in size, which may take more or less than 1 hour depending on room temperature.
• Add the butter gradually and allow each tablespoon to incorporate before adding the next.
• Use the windowpane test to confirm sufficient gluten development after kneading.
• For evenly sized rolls, weigh the divided dough and portion it into approximately 70-gram pieces.
• Bake to an internal temperature of 190°F (88°C), checking a roll near the center of the baking dish.

 

 

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

 

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

 

 

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

Nutrition

Serving: 65g | Calories: 214kcal | Carbohydrates: 32g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 48mg | Sodium: 289mg | Potassium: 88mg | Fiber: 1g | Sugar: 5g | Vitamin A: 208IU | Calcium: 38mg | Iron: 2mg

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

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

The post Milk Bread Rolls appeared first on Noble Pig.

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

Print

Cherry Turnovers

Cherry Turnovers are made with puff pastry filled with dark cherries cooked down with granulated sugar, brown sugar and bourbon, then baked with coarse sugar and finished with a cinnamon-bourbon glaze.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword bourbon cherry turnovers, cherry puff pastry turnovers, cherry turnovers, homemade cherry turnovers, puff pastry cherry turnovers

Prep Time 45 minutes minutes

Cook Time 15 minutes minutes

Total Time 1 hour hour

Servings 8 turnovers

Calories 593kcal

Author Cathy Pollak

Equipment

• Saucepan (large). For reducing the cherry filling.
• potato masher or sturdy spatula. For breaking up the cherries as they cook.
• 2 baking sheet (large). For giving the turnovers enough room to expand as they bake.
• parchment paper Prevents sticking and makes cleanup easier if filling escapes.
• rolling pin For lightly evening out the puff pastry sheets.
• pastry brush For applying the egg wash.
• cooling rack Allows air to circulate around the baked turnovers as they cool.

Ingredients

Cherry Turnovers:

• 1½ lbs (680 g) frozen dark cherries
• ⅓ cup (67 g) granulated sugar
• ⅓ cup (71 g) packed light brown sugar
• 1 tbsp (15 ml) fresh lemon juice
• 1½ tbsps (22 ml) bourbon
• 2 sheets frozen puff pastry thawed but kept cold
• 1 large egg beaten
• 2-4 tbsps (25-50 g) sugar in the raw or other coarse sugar

Cinnamon-Bourbon Glaze:

• 1½ cups (180 g) confectioners' sugar
• 2 tbsps (30 ml) whole milk
• ½ tsp (2.5 ml) vanilla extract
• 1 tsp (5 ml) bourbon
• ½ tsp (1 g) ground cinnamon

Instructions

• Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
• Add the frozen dark cherries, granulated sugar, brown sugar and lemon juice to a large saucepan over medium heat. Cook for 25–30 minutes, stirring frequently and breaking up the cherries with a potato masher or sturdy spatula as they soften. The filling is ready when the cherries have broken down and the excess liquid has reduced to a thick, spoonable consistency rather than pooling around the fruit.
  1½ lbs (680 g) frozen dark cherries, ⅓ cup (67 g) granulated sugar, ⅓ cup (71 g) packed light brown sugar, 1 tbsp (15 ml) fresh lemon juice
• Stir in the bourbon and remove from the heat. Transfer the cherry filling to a bowl and cool completely before assembling the turnovers. Refrigerate the filling to speed up cooling if needed.
  1½ tbsps (22 ml) bourbon
• Unfold one sheet of thawed puff pastry onto a sheet of parchment paper. Lightly roll the pastry into an even square, then cut into four equal squares. Repeat with the second sheet to make eight pastry squares total. Keep the pastry cold while working.
  2 sheets frozen puff pastry
• Place 1½–2 tablespoons (22–30 ml) of cooled cherry filling on one half of each pastry square, leaving a ½-inch (1.25 cm) border around the perimeter. Avoid getting filling on the border so the pastry can seal properly.
• Brush the exposed pastry edges lightly with beaten egg. Fold each square diagonally over the filling to form a triangle, then press the edges together with a fork to seal.
  1 large egg
• Cut 2–3 small diagonal vents in the top of each turnover to release steam during baking. Brush the tops with the remaining egg wash and generously sprinkle with coarse sugar.
  2-4 tbsps (25-50 g) sugar in the raw
• Arrange the turnovers on the prepared baking sheets with space between them. Bake for 12–15 minutes, or until the puff pastry is well risen and golden brown. Transfer to a wire rack and cool before glazing.
• Whisk the confectioners' sugar, milk, vanilla, bourbon and cinnamon together until smooth. If the glaze is too thick to drizzle, add additional milk 1 teaspoon (5 ml) at a time until it falls easily from a spoon.
  1½ cups (180 g) confectioners' sugar, 2 tbsps (30 ml) whole milk, ½ tsp (2.5 ml) vanilla extract, 1 tsp (5 ml) bourbon, ½ tsp (1 g) ground cinnamon
• Drizzle the cinnamon-bourbon glaze over the cooled cherry turnovers. Allow the glaze to set before serving.

Notes

• Add the cherries to the saucepan while still frozen. There is no need to thaw them first.
• The cherry filling needs to cool completely before it touches the puff pastry. Warm filling can soften the butter between the pastry sheets and reduce the rise during baking.
• Puff pastry should be thawed enough to unfold and roll without cracking but should remain cold. If it becomes soft while assembling the turnovers, refrigerate it briefly before continuing.
• Cherry brands and varieties vary in sweetness. Taste the cooked filling while it is still warm and add a little more sugar if the cherries are particularly tart.
• Keep the ½-inch (1.25 cm) border free of cherry filling so the pastry can be sealed securely.
• Avoid adding more than 1½–2 tablespoons (22–30 ml) filling per turnover. Overfilling makes the pastry more difficult to seal and increases the chance of leakage during baking.
• The bourbon can be omitted from both the filling and glaze without affecting how the turnovers bake.
• Any leftover cherry filling can be refrigerated separately and used on pancakes, waffles, toast, yogurt, cheesecake or vanilla ice cream.
• Store baked turnovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
• For the best pastry texture after storage, reheat at 325°F (165°C) for 5–8 minutes or in an air fryer at 325°F (165°C) for 3–4 minutes. Microwaving will soften the puff pastry.

 

 

 

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

 

 

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

 

 

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

Nutrition

Serving: 190g | Calories: 593kcal | Carbohydrates: 86g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Cholesterol: 24mg | Sodium: 166mg | Potassium: 242mg | Fiber: 3g | Sugar: 56g | Vitamin A: 94IU | Vitamin C: 7mg | Calcium: 25mg | Iron: 2mg

Have you made these Cherry Turnovers? I’d love to hear how they turned out — leave a comment below and let me know.

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

The post Cherry Turnovers appeared first on Noble Pig.

Shrimp Stuffed Mushrooms with Cream Cheese and Parmesan

I can easily be talked into stuffed mushrooms, and adding shrimp certainly helps. These are filled with lots of roughly chopped shrimp, cream cheese, Parmesan, shallot, garlic and the mushroom stems, then finished with buttery Parmesan panko before baking. I keep the shrimp in large pieces on purpose, and the reason goes back to an appetizer I loved as a kid.

I grew up going to Catalina Island off the coast of Southern California. We would take the ferry over from Newport Beach, and whenever people came to visit in the summer, Catalina was one of the places we took them. As a kid, it felt a little magical. You got on a boat and twenty-something miles later you were on this gorgeous tiny island where everything was sitting right on the water.

There was a restaurant there that served these dramatic shrimp stuffed mushrooms that I ordered every time we ate there. I had my own obsession with shrimp as a kid. For lots of reasons I can’t explain, ordering shrimp at a restaurant felt like the height of fine dining. If somebody had told eight-year-old me I was eating Michelin-starred food, I would have believed them immediately.

The mushrooms were more Rockefeller-style than the ones I make now, with lots of greens over the top and one whole jumbo shrimp arched across each mushroom. I think the greens helped hold the shrimp in place, and I vaguely remember the dish having some sort of sailboat name or presentation. What I remember clearly is that the shrimp looked like a giant smile coming at me. It was the kind of appetizer that came through a restaurant and immediately made everyone want to know what it was.

I loved them. I also hated eating them.

They came out so blisteringly hot, and because the shrimp was left whole, I would bite into the mushroom and sometimes pull the whole shrimp straight into my mouth while everything else stayed behind. It didn’t stop me from ordering them repeatedly, but it was enough that I remembered the problem.

When I started making shrimp stuffed mushrooms myself, I kept the part I cared most about, which was a substantial amount of shrimp. I roughly chop it instead of leaving it whole. The chunks are still large enough that there’s no mistaking what you’re eating, but small enough that the shrimp, mushroom and filling stay together instead of accidentally extracting one steaming-hot crustacean from the appetizer in front of everyone.

I also left out the Rockefeller-style greens. I love them, but not everybody does, and I wanted these to be the kind of stuffed mushrooms I could put out at a party without wondering who was going to object to the spinach. The cream cheese and Parmesan make the filling rich enough on their own, while the mushroom stems, shallot, garlic and lemon keep it from becoming one big scoop of cream cheese with shrimp hiding somewhere in there.

The Decisions Behind This Recipe

• I use a lot of shrimp for the number of mushrooms because I want the shrimp to be noticeable. I rough chop it instead of mincing it, so the chunks stay obvious without disappearing into the filling.
• There’s only a small amount of cream cheese in the filling. I wanted enough to hold the shrimp, mushrooms and Parmesan together, but not so much that it becomes the main thing you taste.
• I use the mushroom stems too. I chop them, cook them with the shallot and let most of their moisture cook away before adding it to the filling. They add more mushroom flavor without making everything loose or watery.
• The Parmesan panko stays on top instead of getting mixed into the filling. That gives the mushrooms something crisp and buttery to go with the softer stuff underneath.

Ingredients

• Large cremini mushrooms – I like using larger cremini mushrooms because they have enough room for lots of filling without turning it into a tiny balancing act. You may also see them labeled baby bellas at the store. I prefer buying them loose when I can so I can choose mushrooms that are similar in size.
• Raw shrimp – Use peeled, deveined shrimp (or devein them yourself) and pat them very dry before adding them to the skillet. Since they’re getting chopped anyway, I don’t care about buying a specific shrimp count. I’m more concerned with quality and that they’re very dry before going into the filling.
• Shallot – I cook the shallot with the chopped mushroom stems so it softens while the mushrooms give off their moisture, then the garlic goes in.
• Garlic – This goes in after the mushrooms and shallot have already had time to cook. Garlic doesn’t need four or five minutes in a hot skillet to make itself known.
• Cream cheese – Three ounces is enough. It adds richness and helps hold everything together without turning these into cream cheese stuffed mushrooms that happen to contain shrimp. Let it soften first so it mixes in easily.
• Parmesan cheese – I use it in the filling for saltiness, then again in the panko topping where it gets golden and crisp.
• Dijon mustard – Just a teaspoon. You won’t taste mustard on its own, but I think the filling tastes better with it.
• Lemon zest – I get the lemon flavor without adding extra liquid, which is why I use zest instead of pouring lemon juice into the filling.
• Fresh parsley – I put it in the filling, the topping and over everything at the end. It adds freshness to the butter, cheese and shrimp.
• Smoked paprika – Warmth and smokiness without making it taste like paprika.
• Cayenne pepper – Optional, but I like a pinch. It doesn’t make the mushrooms hot, but you can tell there’s some heat in the filling.
• Panko breadcrumbs – These stay on top, where they can get crisp instead of vanishing into the filling.
• Unsalted butter – Used for cooking the shrimp and again in the panko topping. The melted butter is what helps the crumbs brown instead of sitting on top looking dusty.
• Olive oil – Enough to lightly coat the mushroom caps before baking.
• Salt and freshly ground black pepper – Season as you go, especially because the Parmesan is already adding salt.

How to Make Shrimp Stuffed Mushrooms

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

• Step One (prep the mushrooms)
  Preheat the oven to 400°F and line a baking sheet with parchment paper. Twist the stems out of the mushrooms and finely chop them. If the caps are shallow, use a small spoon to scrape out enough of the inside to give yourself more room for filling. Set the caps cavity-side up on the baking sheet, drizzle them lightly with olive oil and season with salt and pepper.
• Step Two (cook the shrimp)
  Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until they’re nearly done. They still have time in the oven later, so don’t fully cook them unless you enjoy rubbery shrimp. Move the shrimp to a cutting board, let them cool for a minute and roughly chop them into bite-size pieces. Keep the pieces noticeable.
• Step Three (cook the mushroom stems)
  Turn the heat down to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4 to 5 minutes, stirring now and then, until most of the moisture from the mushrooms has cooked away. Don’t rush this part. Extra mushroom water is the last thing I want in a cream cheese filling. Add the garlic and cook for about 30 seconds, then take the skillet off the heat and let it cool for a minute.
• Step Four (make the shrimp filling)
  Add the cream cheese, Parmesan, Dijon, lemon zest, parsley, smoked paprika and cayenne, if you’re using it. Stir until the cream cheese has worked its way through everything, then fold in the chopped shrimp. Season lightly with salt and pepper.
• Step Five (fill and top the mushrooms)
  Divide the shrimp filling among the mushroom caps, piling it over the tops. There’s lots of filling, so pile it on. Stir the panko, Parmesan, melted butter and parsley together in a small bowl, then spoon it over the mushrooms and press it lightly into the filling so half of it doesn’t end up on the baking sheet before they reach the oven.
• Step Six (bake and finish)
  Bake for 18 to 20 minutes, until the mushrooms are tender, the filling is hot and the Parmesan panko has turned golden on top. If everything is done but the topping still looks pale, give the mushrooms a minute or two under the broiler and keep an eye on them. Finish with chopped parsley and fresh lemon zest and serve them hot.

Recipe Tips

• Choose mushrooms that are close in size so they finish baking at about the same time. A few differences are fine, but one enormous mushroom surrounded by eleven tiny ones is going to make the oven timing more annoying than it needs to be.
• Don’t soak the mushrooms to wash them. Wipe away any dirt with a damp paper towel or rinse them quickly and dry them well. Mushrooms already have lots of their own water.
• Pat the shrimp very dry before cooking. Extra water from the shrimp has nowhere useful to go once it reaches the filling.
• If you use the broiler to brown the Parmesan panko, stay there and watch it. Panko can go from pale to scorched while you’re standing six feet away wondering where you left your wine.

Storage and Make Ahead

• You can assemble the stuffed mushrooms up to 8 hours before baking. Arrange them on the baking sheet, cover and refrigerate, but leave off the Parmesan panko until you’re ready to put them in the oven. Adding the topping at the last minute gives it a much better chance of staying crisp.
• Store leftover shrimp stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
• For reheating, I prefer a 350°F oven or the air fryer because either one does a better job with the topping than the microwave. Heat them just until the centers are hot so the shrimp doesn’t spend a second lifetime cooking.
• I don’t recommend freezing these. Mushrooms release quite a bit of water after freezing and thawing, and a cream cheese filling can change texture too. If you want to get them done ahead of time, use the 8-hour refrigerator option instead.

FAQs

• Can I use white button mushrooms instead of cremini mushrooms?
  Yes. White button mushrooms work fine. I prefer cremini because I like their mushroom flavor, but the two are close enough that I wouldn’t make a special trip to another store over it. Just choose larger mushrooms with enough room for the filling.
• Can I use cooked shrimp?
  You can, but skip the skillet step and fold the chopped cooked shrimp into the filling at the end. Keep an eye on the mushrooms toward the end of baking because the shrimp only needs to heat through.
• Can I use frozen shrimp?
  Yes. Thaw the shrimp completely and dry it very well before cooking. Frozen shrimp can hold onto quite a bit of water after thawing, and you don’t want that finding its way into the filling.
• Do I need to bake the mushroom caps before stuffing them?
  No. I fill the raw mushroom caps and bake everything together. With mushrooms this size, they have enough time to become tender during the 18 to 20 minutes in the oven without needing a separate pre-bake.
• Why are my shrimp stuffed mushrooms watery?
  Mushrooms release water as they cook, so some moisture is normal. Excess liquid usually comes from very wet shrimp, mushroom stems that didn’t cook long enough in the skillet or mushrooms that held onto a lot of water after washing.
• What size shrimp should I buy?
  I don’t worry about shrimp count for this recipe because the shrimp gets roughly chopped anyway. Medium, large or jumbo shrimp all work. I’d buy whichever good-quality raw shrimp makes sense at the store rather than paying extra for a specific size that nobody will recognize once it’s chopped.

From My Kitchen Notes

Small observations from the margins.

• Some things are easier to love once they stop trying to stay whole.
• There’s a difference between being held together tightly and being trapped in place.
• You can keep the part that’s important and still change everything around it.
• Sometimes the thing you remember most is the same thing that made it harder.
• There are things I loved enough to keep ordering after I knew exactly what was wrong with them.
• Heat can make anything harder to handle than expected.
• Breaking something into smaller pieces is one way to finally get all of it at once.
• Taking away what everyone expects doesn’t always change what something is.
• I remember things that made me happy and precisely what made them difficult. I choose ease now.

More Evidence I Take Appetizers Seriously

• Hot Honey Peach Chicken and Waffle Bites – pickles, peach hot honey, toothpicks.
• Chicago Hot Dog Pigs in a Blanket – fully loaded Chicago dog treatment.
• Honey Garlic Hasselback Kielbasa Bites – honey garlic butter, creamy mustard.
• Pork Stuffed Mushrooms – fennel, cinnamon, nutmeg, seasoned pork.
• Italian Stuffed Mushrooms – cheesy filling, Italian seasonings, baked.

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

Print

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms are filled with shrimp, cream cheese, Parmesan, shallot, garlic and chopped mushroom stems, then topped with buttery Parmesan panko and baked until golden.

Course Appetizer

Cuisine American

Keyword mushrooms stuffed with shrimp, shrimp stuffed mushrooms, shrimp stuffed mushrooms with cream cheese, stuffed mushrooms with shrimp, stuffed mushrooms with shrimp and cream cheese

Prep Time 25 minutes minutes

Cook Time 20 minutes minutes

Total Time 45 minutes minutes

Servings 6 (2 stuffed mushrooms each)

Calories 209kcal

Author Cathy Pollak

Equipment

• large rimmed baking sheet Gives the mushrooms room to bake without crowding.
• parchment paper Prevents the mushrooms and filling from sticking to the pan.
• large skillet Used to cook the shrimp, mushroom stems and shallot.
• Cutting board For prepping the mushrooms and shrimp.
• chef knife For chopping ingredients.
• mixing bowls For mixing the Parmesan panko topping.

Ingredients

Mushrooms:

• 1 lb (454 g) large cremini (baby bella) mushrooms (about 12)
• 1 tbsp (15 ml) olive oil
• salt and pepper

Shrimp Filling:

• 1 tbsp (14 g) unsalted butter
• 12 oz (340 g) raw shrimp peeled, deveined and patted dry
• 1 small shallot bulb, finely diced
• 2 cloves garlic minced
• 3 oz (85 g) full-fat cream cheese softened
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tsp (5 g) Dijon mustard
• 1 tsp (2 g) lemon zest
• 2 tbsps (8 g) finely chopped fresh parsley
• ¼ tsp (0.5 g) smoked paprika
• pinch cayenne pepper optional
• salt and pepper

Topping:

• ¼ cup (15 g) panko breadcrumbs
• 2 tbsps (10 g) finely grated Parmesan cheese
• 1 tbsp (14 g) unsalted butter melted
• 1 tsp (1 g) finely chopped fresh parsley
• 2 tsps (4 g) lemon zest

Instructions

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• Remove the stems from the mushrooms and finely chop them. If needed, use a small spoon to scrape out a little of the inside of each mushroom cap to make more room for the filling. Arrange the caps cavity-side up on the prepared baking sheet, drizzle lightly with olive oil and season with salt and pepper.
  1 lb (454 g) large cremini (baby bella) mushrooms, 1 tbsp (15 ml) olive oil, salt and pepper
• Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until nearly cooked through. The shrimp will finish cooking in the oven, so avoid cooking them completely at this point. Transfer to a cutting board and let cool slightly, then roughly chop into bite-size pieces.
  1 tbsp (14 g) unsalted butter, 12 oz (340 g) raw shrimp
• Reduce the heat to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the mushroom moisture has mostly evaporated. Add the garlic and cook for 30 seconds, until fragrant. Remove the skillet from the heat and let cool for a minute.
  1 small shallot, 2 cloves garlic
• Add the cream cheese, Parmesan, Dijon mustard, lemon zest, parsley, smoked paprika and cayenne, if using. Stir until the cream cheese is incorporated, then fold in the chopped shrimp. Season lightly with salt and pepper.
  3 oz (85 g) full-fat cream cheese, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (5 g) Dijon mustard, 1 tsp (2 g) lemon zest, 2 tbsps (8 g) finely chopped fresh parsley, ¼ tsp (0.5 g) smoked paprika, pinch cayenne pepper, salt and pepper
• Divide the shrimp filling among the mushroom caps, mounding it slightly over the tops. In a small bowl, stir together the panko, Parmesan, melted butter and parsley. Sprinkle over the stuffed mushrooms and lightly press the topping into the filling.
  ¼ cup (15 g) panko breadcrumbs, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tbsp (14 g) unsalted butter
• Bake for 18-20 minutes, until the mushrooms are tender, the shrimp filling is heated through and the Parmesan panko is golden brown. Sprinkle with chopped parsley and fresh lemon zest before serving.
  1 tsp (1 g) finely chopped fresh parsley, 2 tsps (4 g) lemon zest

Notes

• Use a damp paper towel to wipe the mushrooms clean, or rinse them briefly under cool water and pat them dry.
• Roughly chop the shrimp into bite-size pieces instead of finely mincing them. This keeps the shrimp noticeable throughout the filling.
• The mushrooms can be assembled up to 8 hours ahead and refrigerated. Add the breadcrumb topping right before baking.
• If the topping isn't as golden as you'd like after baking, broil the mushrooms for 1-2 minutes, watching carefully to prevent burning.
• Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through.

 

 

 

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

 

 

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

 

 

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

Nutrition

Serving: 145g | Calories: 209kcal | Carbohydrates: 7g | Protein: 18g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 119mg | Sodium: 197mg | Potassium: 454mg | Fiber: 1g | Sugar: 3g | Vitamin A: 415IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg

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

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

The post Shrimp Stuffed Mushrooms appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

The Decisions Behind This Recipe

• I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
• I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
• I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
• And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
• My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

• Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
• Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
• Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
• Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
• Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
• Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
• Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
• Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
• Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
• Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
• Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
• All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
• Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

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

• Step One (make the Cabernet reduction)
  Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
• Step Two (brown the butter and melt the chocolate)
  Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
• Step Three (mix the batter)
  Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
• Step Four (bake and let them cool)
  Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

• Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
• You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
• Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

• Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
• These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
• I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

• Can I use a different red wine instead of Cabernet Sauvignon?
  Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
• Do these brownies taste like wine?
  Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
• Can I leave out the balsamic vinegar?
  You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
• Can kids eat these brownies?
  These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
• Can I make these ahead of time?
  Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

• Cabernet has never really been interested in being everyone’s favorite. Neither am I.
• Life gets more interesting when you stop picking the safest option on the menu.
• There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
• The difference between good and unforgettable is usually one decision nobody else thought to make.
• If your brownies need frosting to be interesting, we should have a meeting.
• For those of you ordering vanilla cake. I wish you well.
• There’s a point where adding more sugar is just avoiding the conversation.
• Not every ingredient needs to stand out. They only need better company.
• A lot of things don’t become interesting until you stop watering them down.
• The wrong palate will always ask you to become sweeter. Just walk away.
• The best things always survive a bit of reduction.
• Reduce long enough, and eventually all that’s left is what was there all along.
• There’s a reason the most interesting bottles aren’t the sweetest ones.
• Corner piece people and center piece people will never agree. That’s why the pan has both.
• Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

• Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
• Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
• Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
• Chocolate Pancakes – Cocoa-rich batter with warm ganache.

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

Print

Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 9 to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

• 9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
• parchment paper Makes lifting and slicing easy.
• Saucepan (small). Reduces the Cabernet Sauvignon.
• light-colored saucepan Makes it easy to monitor the browned butter.
• mixing bowls (large) Combines the brownie batter.
• whisk Mixes the batter until smooth.
• rubber spatula Folds in the flour and chocolate without overmixing.
• instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

• 1 cup (240 ml) Cabernet Sauvignon
• 1 tsp (5 ml) balsamic vinegar

Brownies:

• ¾ cup (170 g) unsalted butter
• 8 oz (227 g) dark chocolate (60 to 70%) divided
• ½ cup (50 g) Dutch-process cocoa powder
• 1 tsp (2 g) instant espresso powder
• 1 cup (200 g) granulated sugar
• ¾ cup (165 g) light brown sugar
• 3 large eggs room temperature
• 2 tsps (10 ml) vanilla extract
• ¾ tsp (4 g) fine sea salt
• 1 cup (120 g) all-purpose flour
• flaky sea salt for finishing

Instructions

• Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
• Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
  1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
• Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
  ¾ cup (170 g) unsalted butter
• Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
  8 oz (227 g) dark chocolate (60 to 70%)
• Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
  ½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
• Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
  1 cup (120 g) all-purpose flour
• Spread the batter evenly into the prepared pan.
• Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
• Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
  flaky sea salt
• Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

• Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
• Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
• Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
• Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
• Fold the flour in just until combined to keep the brownies dense and fudgy.
• An instant-read thermometer is the most reliable way to prevent overbaking.

 

 

 

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

 

 

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

 

 

 

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

Nutrition

Serving: 70g | Calories: 285kcal | Carbohydrates: 31g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 58mg | Sodium: 132mg | Potassium: 180mg | Fiber: 3g | Sugar: 23g | Vitamin A: 360IU | Calcium: 28mg | Iron: 2mg

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

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

The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.

Monte Cristo Casserole with Croissants for Brunch

The Blue Bayou Restaurant was one of those places at Disneyland Park that felt like a really big deal when I was a kid, mostly because it was dark and spooky in there and you could just sit and watch the boats go by from Pirates of the Caribbean while we were eating like that was a completely normal dining experience. It always felt like peak childhood.

The first time I didn’t even know what a Monte Cristo was. The only thing I had ever seen was The Count of Monte Cristo, which sat on a bookshelf in our house and obviously had nothing to do with what I was about to order, so when the waitress said it was kind of like French toast, I was in.

I called it the French toast sandwich every time I ordered it and that was that.

It came out hot, with ham and melted cheese, powdered sugar all over the top, and something sweet on the side, and I didn’t think twice about it. I knew I liked it and I was going to order it again the next time we came back. And I did. For years to come.

Now here’s something that always drives me crazy around Easter.

Everyone wants ham for brunch, but no one wants to necessarily deal with a giant ham first thing in the morning. What they really want is everything that comes after that. The casseroles, baked dishes, something you can scoop onto a plate that feels indulgent alongside the chocolate Easter bunnies you have sitting on the table.

So my suggestion is to make the ham the day before while you’re not frantically trying to make everything else. Buy a good one, cook it on Saturday, and don’t think anything of it. By the time brunch rolls around, your work is done, and you can put it into something people really want to eat.

This Monte Cristo casserole with croissants ends up right there, more like a breakfast casserole than anything else, a breakfast bake that’s ready for the ham you made the day before. The soft layers from the croissants hold the custard instead of falling apart, and give you that same salty-sweet thing that made the sandwich so good in the first place.

Powdered sugar over the top, raspberry jam on the side, and it all comes together without forcing anything.

Why This Monte Cristo Casserole Fits Brunch

• The croissants make this feel different right away. This breakfast casserole version isn’t just richer, it stays soft in layers instead of turning into one solid piece, which is exactly what you want when you’re serving it for brunch.
• You still get that top layer that sets from the custard, so there’s something to cut into instead of everything blending together. It’s like the best part of French toast.
• Ham, Swiss, powdered sugar, and jam are a combination that once you’ve had it, you don’t question again.

Ingredients

• Buttery Croissants – This is what separates this from a standard breakfast casserole. They soak up the custard differently than standard bread and give that soft, layered texture.
• Diced ham – Classic for a Monte Cristo, and what makes this work as a breakfast casserole or holiday brunch bake. You can use a ham steak if leftover baked ham is not available.
• Swiss cheese – Melts well and has that mild, slightly nutty flavor that fits without competing with anything else. Other cheeses can work, but this is the one.
• Eggs + milk – This is your custard base. It’s what sets everything so it slices into neat squares instead of falling apart.
• Dijon mustard – Enough to add tanginess. You don’t taste mustard, but it changes the whole thing.
• Nutmeg – Small amount, but it adds that little something you’ll miss if it wasn’t there.
• Salt + pepper – Needed to balance everything.
• Confectioners’ sugar – This is what makes it a Monte Cristo. Without it, it’s just a ham and cheese bake.
• Raspberry jam – The traditional sweet side of a Monte Cristo. You can warm it into a quick sauce or serve it straight.

How to Make Monte Cristo Casserole

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

• Step One (get the oven on and the pan ready)
  Preheat the oven to 350°F (175°C) and give your 9 x 13-inch (23 x 33 cm) dish a quick spray.
• Step Two (make the base)
  Cut the croissants into 1-inch (2.5 cm) pieces and spread them out in the dish. Add the ham, then half of the Swiss so it starts working into everything instead of sitting on top.
• Step Three (make the custard)
  Whisk the eggs, milk, Dijon, nutmeg, salt, and pepper together until it’s fully combined. Pour it over the croissants and press down lightly so it starts soaking in. Don’t flatten it, just enough to get things moving. Finish with the rest of the cheese.
• Step Four (bake)
  Bake for 45 to 50 minutes, until the top is golden and the center is set. You don’t want it runny.
• Step Five (let it sit, then finish)
  Let it sit for about 10 minutes before cutting so it has a chance to firm up. Dust with powdered sugar right before serving.

Recipe Tips

• Use fresh croissants if you can. They soak up the custard better and give you that soft, layered texture instead of everything blending together.
• If you don’t have leftover ham, ham steak can be used. Turkey or chicken work too if that’s what you have on hand.
• Don’t skip the powdered sugar. It might seem like a small detail, but it’s what gives you that sweet-salty contrast that makes it taste like a Monte Cristo.
• Let the casserole rest for about 10 minutes after baking before cutting into it. It gives everything a chance to set so you get nice slices instead of a mess.
• If you want to change it up, add a drizzle of maple syrup or serve it with fresh fruit alongside the raspberry jam.
• For more of a sauce, warm the raspberry jam with a splash of water until it loosens slightly.

Storage

• Store any leftovers covered in the refrigerator. They’ll keep for about 3 days and hold up well.
• To reheat, warm individual portions in the microwave for 45 to 60 seconds, or use the air fryer at 350°F for a few minutes to bring some texture back.
• If reheating the whole casserole, cover it and warm it in a 350°F (175°C) oven for 15 to 20 minutes, until heated through.
• It freezes well too. Let it cool completely, wrap it well, and freeze for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

• What should I serve with Monte Cristo casserole?
  Serve it with breakfast potatoes, a honey-lime fruit salad, or a strawberry spinach salad.
• What can I serve instead of raspberry jam?
  You can use strawberry, blackberry jam, or orange marmalade. If you want something less sweet, hot honey works well.
• Can I make this casserole the night before?
  Yes. Assemble it, cover it, and refrigerate overnight. Let it sit out briefly before baking if you’re using a glass dish so it doesn’t go from cold to hot.
• Do I have to use powdered sugar?
  No, but it’s what makes it a Monte Cristo. If you’re unsure, serve it on the side and let people decide for themselves.
• Can I make this without ham?
  You can use turkey or chicken instead. It changes the flavor slightly, but the casserole stays the same, like in my leftover turkey-cranberry Monte Cristo sandwiches. You could also make this sandwich with leftover ham.
• How do I store and reheat Monte Cristo casserole?
  Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the whole casserole in a 350°F (175°C) oven until heated through.
• Can I use regular bread instead of croissants?
  You can, but croissants give this casserole its soft, layered texture. Bread will work, but the final result will be more uniform and less rich.

From My Kitchen Notes

Just a few observations, not recipe tips.

• Stop getting up at 4 a.m. to put a ham or a turkey in the oven for a meal that isn’t happening until late morning or the afternoon. I watched that happen my entire childhood and I still don’t understand it.
• There was a whole generation of women just…awake in the dark, preheating ovens like it was a moral obligation. I’m not doing that.
• If I can make something the day before and walk into the kitchen like I planned my life correctly, I’m doing that every time. And I do.
• Eating inside the Blue Bayou Restaurant while boats float by from Pirates of the Caribbean teaches you very early that environment can override logic.
• Ham, cheese, powdered sugar, and jam should not make sense together, and yet it’s one of the best combos.
• I trusted one sentence from a waitress when I was a kid and created a long-term relationship with a sandwich around it. That feels like useful information about myself.
• Brunch is where people pretend they have control and then immediately prove otherwise.
• Croissants in breakfast casseroles don’t act like bread, which is why they work.
• Some combinations only make sense when you stop trying to keep them apart.
• A whole ham on a platter is for the person hosting. A casserole is for everyone else.
• Come sit next to me while I tell you something… not everyone wants a giant slab of ham with brunch or as leftovers. I know that’s hard to accept, but it’s true.
• There’s always a moment where something either sets or falls apart. You don’t get both.
• I pay attention to what changes when something that’s always there suddenly isn’t. That’s usually where the truth shows up.
• There’s always one bite that tells you the whole story. You don’t need the rest once you’ve had that.
• Not everything that looks stable is, and not everything that changes is falling apart.
• There’s a point where something stops being casual and starts meaning something, and you don’t get to decide exactly when that happens.

More Breakfast Casseroles

• Bagel Breakfast Casserole with Kielbasa – smoky sausage and melted cheddar.
• Ham and Cheese Croissant Breakfast Bake – buttery layers with baked ham and cheese.
• Overnight Breakfast Casserole – biscuits, bacon, sausage, and eggs.
• Cheesy Pepperoni Strata – layered bread, pepperoni, spinach, and cheese.

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

Print

Monte Cristo Casserole with Croissants

Monte Cristo casserole with buttery croissants, savory ham, and Swiss cheese baked in a rich custard. Finished with powdered sugar and served with raspberry jam, it brings that classic sweet and savory balance into an easy brunch or dinner bake.

Course Breakfast, Main Course

Cuisine American

Keyword baked Monte Cristo casserole, croissant breakfast casserole, Monte Cristo bake, Monte Cristo breakfast casserole, Monte Cristo Casserole, Monte Cristo casserole recipe, Monte Cristo casserole with croissants

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6

Calories 460kcal

Author Cathy Pollak

Equipment

• baking pan 9x13 Holds the casserole for even baking.
• Knife For cutting croissants and dicing ham.
• measuring cups and spoons For accurate ingredient measurement.
• mixing bowls For preparing the custard.
• whisk For blending the custard until smooth.

Ingredients

• cooking spray
• 6 large (~300 g) croissants
• 8 oz (225 g) diced ham
• 8 oz (225 g) shredded Swiss cheese divided
• 5 large eggs
• 1 cup (240 ml) whole milk
• 1 tbsp (15 ml) Dijon mustard
• ¼ tsp (0.5 g) ground nutmeg
• ½ tsp (3 g) table salt
• ¼ tsp (0.5 g) black pepper
• 1 tbsp (8 g) powdered sugar
• raspberry jam for serving

Instructions

• Preheat the oven to 350°F (175°C) and lightly grease a 9 x 13-inch (23 x 33 cm) casserole dish with nonstick cooking spray.
  cooking spray
• Cut the croissants into 1-inch (2.5 cm) pieces and arrange them evenly in the prepared dish. Scatter the diced ham over the top, then sprinkle with half of the Swiss cheese.
  6 large (~300 g) croissants, 8 oz (225 g) diced ham, 8 oz (225 g) shredded Swiss cheese
• In a medium bowl, whisk together the eggs, milk, Dijon mustard, nutmeg, salt, and pepper until fully combined. Pour the custard evenly over the croissants, pressing lightly so the bread begins to absorb the mixture. Top with the remaining Swiss cheese.
  5 large eggs, 1 cup (240 ml) whole milk, 1 tbsp (15 ml) Dijon mustard, ¼ tsp (0.5 g) ground nutmeg, ½ tsp (3 g) table salt , ¼ tsp (0.5 g) black pepper
• Bake for 45 to 50 minutes, until the casserole is golden brown and the center is set. Let it rest for 10 minutes before serving to allow the custard to firm up.
• Lightly dust with powdered sugar just before serving and serve with raspberry jam.
  1 tbsp (8 g) powdered sugar, raspberry jam

Notes

• Croissants give this casserole a softer, layered texture compared to standard bread.
• Leftover ham works well here, but diced ham steak can be used. Turkey or chicken can also be substituted.
• Letting the casserole rest after baking helps it slice cleanly and hold together.
• Raspberry jam can be served as-is or gently warmed for a looser, sauce-like consistency.

 

For optimal outcomes when preparing this Monte Cristo casserole, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

© noblepig.com. All content and photographs are copyright protected. Sharing this recipe is encouraged and appreciated, but copying and/or pasting the full recipe to social media or other platforms is strictly prohibited.

Nutrition

Serving: 175g | Calories: 460kcal | Carbohydrates: 29g | Protein: 23g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 215mg | Sodium: 820mg | Potassium: 240mg | Fiber: 1g | Sugar: 6g | Vitamin A: 900IU | Calcium: 300mg | Iron: 2mg

Have you made this Monte Cristo Casserole? 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 Monte Cristo Casserole with Croissants appeared first on Noble Pig.

Italian Cookies, and the Easter Bunny I Didn’t Trust

Italian cookies are the soft, glazed ones with sprinkles that make an appearance every holiday tray. They are pale, not browned, with a light anise flavor and thin glaze that keeps the nonpareils in place. The kind you eat without thinking, and suddenly you’ve had four.

For me, they’re tied to Easter, which is unfortunate, because I refused to go near the Easter bunny. Not just once or twice, but for years.

This was the 70s, and the mall Easter Bunny was not cute. In fact, it was terrifying. It had big, very visible teeth, like it was ready to use them. The eyes didn’t blink, the smile didn’t change, and the whole thing looked like something that could bite you and then keep smiling through it.

I had a rabbit at home named Peter who chomped on my fingers any chance he got, so in my mind this was just Peter scaled up and dressed for the mall.

My dad, for reasons I still don’t understand, kept trying to make this Easter bunny photo moment happen.

“Just go tell him what you want.” “No.” We went in circles like that until one year, he tried something different.

“What if you bring him something?” “…like what?”

“A carrot.” I remember looking at him and thinking, you have completely misread this situation.

“No. If I have to go near that thing, I’m bringing cookies.” He paused. Then, “Okay.”

We stopped at a bakery on the way. I picked out soft, glazed sprinkle cookies. White icing, rainbow sprinkles, soft centers. The kind that looked like a peace offering.

“I’m giving these to him,” I said. We got in line at the mall.

This is the part I remember: I crushed and mangled the heck out of those cookies. Not on purpose. Just slowly while standing there. The longer we waited, the worse it got. By the time we reached the front, they were basically crumbs inside the bag.

“Just hand them to him,” my dad said. I walked up, held out the bag, and didn’t say a word.

He took them. He kept them. I felt like that worked. I sat on his lap. They took the picture.

“What do you want in your Easter basket?” “A pink basket. A big chocolate bunny with really big ears. And those See’s candy eggs, the ones where you look inside and there’s a whole Easter scene. And candy necklaces.” The kind that leaves your neck stained and you eat them anyway.

That was it. I brought cookies and the bunny listened.

These Italian cookies remind me of the ones I picked out in the bakery case. They’re soft, not dry, glazed on top, covered in nonpareils, and usually flavored with anise, though you can change that if you want. The kind you’ve seen everywhere.

They make a lot, seventy-five to a hundred cookies, which is what you need when you’re putting something together ahead of time.

I still bring cookies when I’m not entirely sure what I’m walking into.

It doesn’t fix anything. But it usually gets me close enough.

What These Italian Cookies Are Like

• These are soft Italian cookies, and they stay that way for days if they’re baked the way they should be.
• They’re meant to stay pale on top, almost like they’re not finished, and that’s what keeps them from going in the wrong direction.
• The glaze is light and simple, just enough to coat the top and set so the nonpareils stay where they’re supposed to.
• The nonpareils aren’t decorative, they’re part of the identity, and without them they’re not the same.
• Anise is the traditional flavor, and it’s what people expect even if they can’t quite explain why. You can change the flavor if you want, and vanilla, almond, lemon, or orange all work, but the cookie part stays the same.
• The combination of butter and shortening is what keeps the texture soft without turning dense or crumbly.
• These aren’t the kind of cookies that try to stand out, but they’re always the ones that get finished.
• They’re simple to make, but they don’t recover if they’re overbaked, and you’ll know it when it happens.

Ingredients

• All-purpose flour – this is what keeps everything together, but it doesn’t do it by itself.
• Baking powder – the difference between something that lifts and something that just sits there.
• Salt – necessary.
• Butter – this is where the flavor starts, but it’s not what keeps them soft.
• Shortening – this is what keeps them soft longer than you’re expecting.
• Granulated sugar – enough to sweeten.
• Eggs – they bind everything and help the dough come together smoothly.
• Anise extract – the traditional flavor.
• Milk – loosens the dough without making it too thin.
• Confectioners’ sugar – this is what makes the glaze set instead of running off.
• Nonpareils – they don’t change the flavor, but they change how the cookies look before you even taste them.

How to Make Italian Cookies

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

• Step One (sift the dry ingredients)
  Sift the flour, baking powder, and salt together and set aside. It doesn’t seem like much, but this is what keeps them from going dense later.
• Step Two (melt and mix the base)
  Melt the butter and shortening just until melted, then beat until smooth. Add the sugar and mix. Add the eggs one at a time, mixing after each one until it comes together, then stir in the anise. It should look smooth at this point, not separated.
• Step Three (bring the dough together)
  Add the dry ingredients and mix just until the dough comes together. Stop there. The dough should feel soft and a little tacky. If it’s too sticky to handle, add a small amount of flour, but don’t overcorrect. It’s supposed to feel like it might not hold, but it will.
• Step Four (roll and bake)
  Roll into small balls and place on ungreased baking sheets with space between each one. Bake at 375°F for 8 to 10 minutes. The bottoms should be lightly golden, but the tops stay pale. That’s the point. If they brown, they’ve already gone too far.
• Step Five (cool completely)
  Move to a rack and let them cool completely. If they’re still warm, the glaze won’t cooperate, and there’s no fixing that after.
• Step Six (make the glaze)
  Stir the milk into the confectioners’ sugar with the anise until smooth. You want it thick enough to coat the top without sliding off and taking everything with it.
• Step Seven (glaze and finish)
  Dip the tops, let the excess drip, then add the nonpareils right away. Let them sit until the glaze sets. Don’t hurry that part. It decides how they hold up later.

Recipe Tips

• If your dough feels too easy to handle, you probably went too far with the flour. It should feel a little questionable.
• Give them space on the baking sheet. They spread more than they look like they will.
• These are supposed to stay pale. If the tops take on color, they’re already moving away from what they’re meant to be. The bottoms will tell you more than the tops. That’s where you check.
• Don’t keep mixing once the dough comes together. It doesn’t improve with more effort.
• If the glaze disappears into the cookie, it wasn’t going to hold no matter what you did.
• Anise is traditional, but it’s not locked in. Vanilla, almond, lemon, or orange all work if that’s what you prefer.
• Add the nonpareils right away or they won’t stick, and then you’re stuck dealing with it.
• Let the glaze set fully before stacking or storing the cookies between parchment paper.
• These look simple, but they don’t really tolerate shortcuts. You’ll see it in the final batch.

Storage and Freezing

• Keep these in a covered container at room temperature and they stay soft for several days. They hold their texture well, which is part of the reason they show up everywhere.
• If you’re stacking them, let the glaze set completely first and use parchment between layers so nothing sticks or smears.
• For longer storage, freeze them before glazing. Bake the cookies, let them cool, then freeze them without the glaze. Once thawed, glaze and add the nonpareils. The freezer tends to crack the glaze and make the colors run, which is not the direction you want.
• They come back just fine as long as you finish them after thawing.

FAQs

• Why are my Italian cookies dry?
  They were overbaked, or the dough had too much flour. These are supposed to stay pale on top and soft all the way through. If they go too far, you’ll feel it immediately.
• Why did my cookies spread too much?
  The dough was too soft or out of balance before it went in. A little tacky is fine. Loose is not.
• Why didn’t my glaze set?
  Either the cookies were still warm or the glaze was too thin. It should sit on top and hold, not disappear into the cookie.
• Why did my glaze crack?
  It was too thick, or the cookies went somewhere cold and came back. The glaze doesn’t love temperature swings.
• Why are my cookies browned on top?
  The oven ran hot or they stayed in too long. These aren’t supposed to take on color. Once they do, they’re not the same.
• Do I have to use nonpareils?
  You don’t have to, but you’ll notice the difference. They’re part of what makes these distinct.
• How can I make the dough ahead of time?
  You can make the dough ahead and refrigerate it for up to 24 hours. Keep it tightly wrapped so it doesn’t dry out. Let it sit at room temperature just long enough to soften before rolling.
• How do I make sure to get 100 cookies out of this dough?
  Weigh the total dough in grams and divide by 100 to get the weight for each cookie. Then portion them out with a scale so they bake evenly.
• Can I add nuts or other mix-ins to the dough?
  You can add chopped nuts if you want, but it changes the texture and that’s not how these are usually made.
• How can I make the glaze thicker or thinner?
  Add more confectioners’ sugar to thicken the glaze or a little milk to loosen it. Adjust slowly until it sits where it should.

From My Kitchen Notes

Just a few notes.

• I still don’t understand why parents needed photographic proof that we sat on a scary, giant rabbit’s lap. There was a whole line of us, all acting like this was fine.
• The mall’s Easter bunny teeth were the problem. Who else remembers the bigger-than-life, denture, chaos teeth?
• If something looks like it might bite you, bringing cookies still feels like a reasonable approach.
• The bunny kept the cookies. That felt like confirmation, but I’m not sure of what. It satisfied me.
• There are situations where you don’t feel in control, and you either walk away or step forward and see what happens. I’ve never been someone who walks away.
• If something feels uncertain, I tend to bring something with me. It doesn’t change what the situation is. But it changes how I walk into it.
• The glaze looks simple, but it sets a boundary. Without it, everything blends together more than it should.
• Nonpareils are not about taste. They’re about signaling what this is before you even take a bite.
• Anise is what people expect, even if they say they don’t like it.
• Too much handling and the dough changes. It stops responding the same way. You don’t fix that later.
• There’s a point where adding more doesn’t improve anything. It just makes it harder to hold together.
• Some things only work because they were set up right from the beginning.
• If they spread too much, there’s no pulling them back in.
• You can tell when something held, and when it didn’t. No one has to explain it.
• Not everything that looks put together is stable. And not everything that holds together looks inspiring. I’ve found it’s usually one or the other.
• I tend to know before I’m done.

More Cookies Like These

• Amaretti Cookies – soft almond cookies with powdered sugar.
• Danish Wedding Cookies – buttery cookies rolled in powdered sugar.
• Tiramisu Cookies – mascarpone frosting with cocoa finish.
• Panko Cookies – buttery cookies with crunchy panko.

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

Print

Italian Cookies

Soft Italian cookies with a light anise flavor, finished with a smooth glaze and rainbow sprinkles. These classic Italian cookies stay tender thanks to a butter and shortening dough and are perfect for cookie trays, Christmas, and Easter baking.

Course Dessert

Cuisine Italian

Keyword glazed Italian cookies, how to make Italian cookies, Italian anise cookies, Italian cookie recipe, Italian Cookies, Italian cookies recipe, Italian cookies with icing, soft Italian cookies, traditional Italian cookies

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 75 to 100 cookies

Calories 120kcal

Author Cathy Pollak

Equipment

• measuring cups and spoons Accuracy helps keep dough soft, not dry.
• mixing bowls Separate wet and dry.
• Sieve Even rise, lighter cookies.
• hand mixer or stand mixer. Smotth butter and sugar base.
• baking sheet Pale tops, lightly browned bottoms.
• cooling rack Prevents soggy bottoms.
• kitchen scale (optional). Consistent cookie size.

Ingredients

Cookies:

• 3 cups (375 g) all-purpose flour
• 5 tsps (20 grams) baking powder
• ½ tsp (3 grams) table salt
• 8 tbsps (112 g) butter
• ¼ cup (48 g) shortening
• ¾ cup (150 grams) granulated sugar
• 4 large eggs room temperature
• 2 tsps (10 ml) anise extract can also use vanilla, almond, lemon or orange extract.

Glaze:

• 3-4 tbsps (45-60 ml) milk
• 2 cups (240 g) confectioners' sugar
• 1 tsp (5 ml) anise extract use the same flavor extract you used in the cookie recipe.
• nonpareils sprinkles make sure you have enough on hand for all the cookies.

Instructions

• Sift the flour, baking powder, and salt together in a bowl and set aside.
  3 cups (375 g) all-purpose flour, 5 tsps (20 grams) baking powder, ½ tsp (3 grams) table salt
• Melt the butter and shortening together until just melted, then beat until smooth. Add the granulated sugar and mix until fully combined. Add the eggs one at a time, mixing after each addition until the mixture is smooth, then stir in the anise extract.
  8 tbsps (112 g) butter, ¼ cup (48 g) shortening, ¾ cup (150 grams) granulated sugar, 4 large eggs, 2 tsps (10 ml) anise extract
• Gradually add the flour mixture and mix just until the dough comes together. Do not overmix. The dough should feel soft and slightly tacky. If it’s too sticky to roll, add a small amount of flour, but keep the dough on the softer side.
  3 cups (375 g) all-purpose flour
• Roll the dough into small balls and place them on ungreased baking sheets, leaving space between each one. Bake at 375°F for 8 to 10 minutes. The bottoms should be lightly golden, while the tops should stay pale. If the tops start to brown, the cookies have baked too long and will lose their soft texture.
• Transfer the cookies to a wire rack and let them cool completely before glazing.
• For the glaze, stir the milk into the confectioners' sugar along with the anise extract until smooth. The glaze should be thick enough to coat the top of the cookies without running off.
  3-4 tbsps (45-60 ml) milk, 2 cups (240 g) confectioners' sugar, 1 tsp (5 ml) anise extract
• Dip the tops of the cooled cookies into the glaze, let the excess drip off, then immediately add the nonpareils. Set the cookies aside and let the glaze dry completely before serving.
  nonpareils sprinkles

Video

Notes

• Keep the dough soft. If too much flour is added, the cookies will lose their tender texture.
• The tops should stay pale. If they brown, the cookies have baked too long and will not be as soft.
• Do not skip the shortening. The butter and shortening combination is what gives these cookies their classic texture.
• Anise is traditional, but vanilla, almond, lemon, or orange extract can be used if preferred.
• Let the cookies cool completely before glazing or the glaze will slide off.
• The glaze should be thick enough to coat the top without running down the sides.
• For consistent sizing, weigh the dough and divide evenly. This helps the cookies bake at the same rate.

 

 

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

 

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

 

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

Nutrition

Serving: 22g | Calories: 120kcal | Carbohydrates: 15g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 45mg | Potassium: 25mg | Sugar: 9g | Vitamin A: 80IU | Calcium: 15mg | Iron: 1mg

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

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

The post Italian Cookies appeared first on Noble Pig.

Ham and Cabbage Soup, and the Day I Didn’t Hate Kindergarten

Ham and cabbage soup is what I make when there’s leftover ham sitting in the fridge and a head of cabbage that needs to be used before it goes too far. I add potatoes and broth, and at some point, it just becomes soup. I usually make it in the slow cooker because I don’t feel like standing over the stove for something that’s this simple, but if you want to do it on the stovetop you can. It’s the same ingredients, just a different amount of attention.

I grew up on this kind of soup. My grandmother was always making something in a giant pot that felt too big, and I would drag a chair over to the stove so I could reach the pot and stir, which she let me do even though I probably wasn’t helping anything. That’s where I told her everything, while standing there, watching something simmer away.

I hated kindergarten. I have an August birthday, so I was on the younger side, I was also painfully shy, the kind of shy where getting on the bus felt like a full-body event and walking home alone afterward was worse. I didn’t want to be there, I didn’t talk, I just waited for it to be over. And then one day, it wasn’t terrible.

I came home, climbed up on the chair, started stirring whatever soup she had going, and she asked me, like she always did, “How was school?” And I said, “It was good today.”

She looked at me like, this is new. “Why?” And I said, “A man came and sang that song that’s always on the radio. The Rhinestone Cowboy one.” She just nodded. “Oh. That’s nice.”

That was it. Back to soup.

A couple days later, that song comes on the radio again and she goes, “Oh, that’s your song. The one from your school.” My parents are in the room now. “What do you mean, your song?” And she says, “The man who came to her class and sang it.” My mom turns to me. “What man?” “The man. He had a guitar. He sat in one of those tiny chairs and sang Rhinestone Cowboy.”

“Like… a parent?” “I don’t know. Maybe someone’s grandpa.” They just stared at me. “There is no way,” my dad goes. “That’s Glen Campbell.” And I’m like, okay.

“That’s Glen Campbell,” my mom repeats, already halfway out of her chair. “That’s not someone’s grandpa. That’s Glen Campbell.” Which meant nothing to me.

He sat in a tiny chair. He sang a song while we had snack on the rug. He gave everyone a high five and that felt like enough.

When my mom did finally ask the teacher, it was confirmed Glen Campbell was there, at the height of everything, number one song on the radio, huge star, just… sitting in a kindergarten classroom singing Rhinestone Cowboy to a bunch of five and six year olds like it was a completely normal thing to be doing. Turns out he was friends with my teacher.

My parents had a million questions after that. “What did he say?” “What was he like?” “How long was he there?”

And I had nothing. I remember the chair. I remember the guitar. I remember the high five.

And I remember coming home and standing at the stove, stirring soup, telling my grandma about it like it was just another thing that happened. That’s the only part that stuck.

This soup is the same thing. It’s not trying to be anything mind blowing. It’s cabbage that cooks all the way down, the potatoes give the broth a little body, the ham hock holds most of the flavor, and if you let it sit overnight it’s even better the next day.

It’s ham and cabbage soup.

Just… not the kind you think about too much while it’s happening.

What This Soup Turns Into

• Brothy, not thick, not watery.
• The cabbage cooks down and softens into the broth.
• Potatoes break down enough to give it mouthfeel.
• Ham is in every bite, and the flavor runs through everything because of the ham hock.
• Savory, slightly salty from the ham, with some sweetness from the cabbage and carrots.
• Chunky enough to know what’s in it, but nothing feels off.
• Better the next day once it’s had time to sit in the fridge.

Ingredients

• Low sodium chicken or vegetable broth – don’t start salty or you’ll spend the rest of the time adjusting it. You’re building this from the start, not fixing it later.
• Yellow onion – the first thing in the pot, every time.
• Carrots – they come through a little sweeter than expected.
• Celery – the one ingredient you notice when it’s missing.
• Garlic – two cloves is standard. More is a decision.
• Green cabbage – it looks like too much until it isn’t. Give it time, it changes on its own.
• Russet potatoes – they soften and give something back to the broth.
• Ham – cut into pieces, not tiny scraps. If you’re starting from a whole ham, this is how I make and carve a bone-in holiday ham.
• Parsley – it feels necessary. Dried in the soup, fresh for garnish.
• Dried rosemary – tiny, but mighty.
• Coarse ground pepper – needed.
• Ham hock – this is where the flavor comes from. This isn’t where you hold back. It’s used the same way in my grandmother’s sauerkraut recipe.

How to Make Ham and Cabbage Soup

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

• Step One (everything goes in)
  Add the broth, onion, carrots, celery, garlic, cabbage, potatoes, ham, parsley, rosemary, and pepper to the slow cooker. Give it a quick stir so nothing’s sitting dry on top acting like it’s not part of this.
• Step Two (ham hock, obviously)
  Set the ham hock right in the middle and press it down so it’s mostly under the broth. That’s where the depth comes from.
• Step Three (leave it alone)
  Cover and cook on low for 6 to 8 hours or on medium for about 4. The cabbage cooks all the way down, the potatoes soften, and the whole thing starts to smell like it’s been going all day.
• Step Four (take it out, put it back)
  Pull out the ham hock. If there’s anything worth keeping on it, pull it off and drop it back into the pot. Give it a stir so everything finds its place again.
• Step Five (taste it first)
  Taste the broth before you add anything. The ham and the ham hock have already done a lot here. You’ll know if it needs anything.
• Step Six (serve it)
  Ladle it into bowls, add a little fresh parsley if you have it, and that’s it. Bread on the side if you want it.

Stovetop Directions

If you’d rather make this on the stove, heat a little olive oil in a large pot and cook the onion, carrots, and celery for 5 to 6 minutes until they start to soften. Add the garlic and cook another minute, then add the broth, cabbage, potatoes, ham, parsley, rosemary, pepper, and the ham hock. Bring it to a simmer and let it cook for 20 to 25 minutes, until the vegetables are tender and the broth has taken on that same ham-forward flavor. Pull out the ham hock, add back any meat, and that’s it. This method will have less flavor. It just gets to the end faster.

Recipe Tips

• Don’t add salt at the beginning. Between the ham and the ham hock, it’s likely enough. Taste it at the end.
• Use low sodium broth. If you don’t have it, use 4 cups broth and 2 cups water or you’ll spend the rest of the time trying to fix it.
• This works best with leftover ham from a bone-in ham, since that’s where the ham hock comes from. Spiral hams won’t give you one.
• If you don’t have a ham hock, you can buy one in the meat section. They usually have them.
• If you don’t have leftover ham, use a ham steak and cut it into pieces. It will work, just not the same depth. Don’t use deli ham. It won’t hold together.
• Cut your vegetables roughly the same size so nothing is done too early while something else is still catching up.
• Cabbage shrinks more than you think it will. What looks like too much isn’t.
• If you want to add more to it, white beans, cauliflower, or kale fit. Just don’t overload it to the point where it stops being soup.

Storage

• Store leftovers in an airtight container in the fridge for 3 to 4 days. It tastes better the next day.
• The potatoes keep softening as it sits, and the cabbage cooks down even more.
• If it starts tasting too strong, add a little water or broth and warm it back up.
• This doesn’t freeze well. The potatoes don’t come back the same and the texture changes.
• Reheat gently on the stove or in the microwave until hot. It doesn’t need much.

FAQs

• Why does my broth look cloudy?
  It’s the potatoes and everything moving as it cooks. That’s normal.
• Why does it smell stronger after a day in the fridge?
  Cabbage keeps going. That’s part of it.
• Do I need to skim anything off the top?
  No. This isn’t that kind of soup.
• Why do my potatoes feel like they’re disappearing?
  They break down as they cook. That’s where some of the body comes from.
• Can I leave it in the slow cooker longer than 6 to 8 hours?
  You can, but everything will go further than you want it to.
• Why does this taste different every time I make it?
  Because the ham is always a little different. That’s what drives most of the flavor.
• Can I make this without cabbage?
  You can, but then it’s a different soup.

From My Kitchen Notes

Not recipe tips, just musings.

• Some things get better the longer they sit. Not everything, but this does.
• I had no idea Glen Campbell was a big deal, so he wasn’t. He was just a man in a tiny chair with a guitar, and that was enough for me.
• I still don’t care about celebrities or their opinions.
• I hated kindergarten, but I liked standing at the stove afterward, which is probably the only part that mattered.
• There’s a moment where everything in the pot still feels separate. It doesn’t stay that way.
• The fact that I thought Glen Campbell was a grandpa, but he was really in his forties makes me laugh now.
• Ham is the driver here. The rest falls into place if you give it time.
• There are things you don’t recognize as important when they’re happening. That doesn’t make them less real.
• Some things only make sense later, and some things don’t need to.
• A ham hock and a Polish grandmother, neither is subtle. Neither asks for approval, but both change everything they touch.
• You can leave things out of this soup, but you’ll know.
• There’s a point where not doing anything becomes the decision. Noted.
• Not everything in the pot is meant to stand out. Some things are there to carry everything else.
• I don’t remember most of kindergarten. I remember the smell of soup after, and this story because it was repeated back to me many times during my childhood.
• You can make something out of whatever you have, but it only works if you let it change.
• There are ingredients you add because they’re necessary, and ingredients you add because you know what happens if you leave them out.
• Some things don’t declare themselves while they’re happening. They just become obvious later.
• You can stand right next to something and not realize what you’re looking at.
• There’s always more going on in a pot like this than it looks like from the outside.

More Brothy Soups

• Wonton Soup – clear broth, quick, simple.
• Minestrone Soup – vegetables, beans, broth.
• Slow Cooker Thai Chicken Noodle Soup – broth, noodles, slow cooked.
• Thai Chicken Curry Soup with Coconut Milk – brothy, coconut, a little richer.

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

Print

Ham and Cabbage Soup

Ham and cabbage soup with potatoes, cabbage, and ham cooked into a brothy soup with soft vegetables and a savory broth. Slow cooker or stovetop depending on how you make it.

Course Main Course, Soup

Cuisine American

Keyword cabbage soup with ham, ham and cabbage soup, ham cabbage potato soup, leftover ham soup, slow cooker cabbage soup

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 6

Calories 240kcal

Author Cathy Pollak

Equipment

• slow cooker Cooks the soup low and slow for better flavor.
• Dutch Oven or large pot. For stovetop version.
• Ladle For serving.

Ingredients

• 6 cups (1.4 L) low-sodium chicken broth or vegetable broth.
• 1 large yellow onion diced
• 2 large carrots peeled and chopped
• 3 celery ribs chopped
• 2 cloves garlic minced
• 3 cups (180 g) chopped green cabbage
• 2 cups (300 g) peeled and diced russet potatoes
• 1½ cups (225 g) chopped ham
• 1 tsp (2 g) dried parsley
• ½ tsp (0.5 g) dried rosemary leaves
• ½ tsp (0.5 g) coarse ground black pepper
• 1 ham hock
• fresh parsley for garnish (optional)

Instructions

Instructions (Slow Cooker):

• Add the broth, diced onion, carrots, celery, garlic, chopped cabbage, potatoes, ham, parsley, rosemary, and black pepper to the slow cooker. Stir to combine so the vegetables are evenly distributed in the broth.
  6 cups (1.4 L) low-sodium chicken broth, 1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper
• Nestle the ham hock into the center of the soup, making sure it is mostly submerged so it can release flavor into the broth as it cooks.
  1 ham hock
• Cover and cook on low for 6 to 8 hours or on medium for about 4 hours, until the cabbage is very tender, the potatoes are soft, and the broth has taken on a rich, savory flavor from the ham.
• Remove the ham hock and discard it or pull off any usable meat and return it to the soup. Stir the soup gently to redistribute the ingredients.
• Taste the broth before adding any salt. The ham and ham hock will add salt as the soup cooks, so additional seasoning may not be needed.
• Ladle the soup into bowls and serve hot, with chopped parsley and additional ham if desired.
  fresh parsley

Instructions (Stovetop):

• Heat 1 tablespoon (15 ml) olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes until softened. Stir in the garlic and cook for 1 minute.
  1 large yellow onion, 2 large carrots, 3 celery ribs, 2 cloves garlic
• Add the broth, cabbage, potatoes, ham, parsley, rosemary, black pepper, and ham hock. Bring to a simmer and cook for 20 to 25 minutes, until the vegetables are tender.
  6 cups (1.4 L) low-sodium chicken broth, 3 cups (180 g) chopped green cabbage, 2 cups (300 g) peeled and diced russet potatoes, 1½ cups (225 g) chopped ham, 1 tsp (2 g) dried parsley, ½ tsp (0.5 g) dried rosemary leaves, ½ tsp (0.5 g) coarse ground black pepper, 1 ham hock
• Remove the ham hock, return any usable meat to the pot, and taste before adding salt. Add fresh parsley for garnish if you like.

Notes

• Use leftover ham cut into chunks, not thin deli slices.
• Low-sodium broth is important to prevent the soup from becoming too salty. If needed, use 4 cups broth and 2 cups water.
• The ham hock adds depth of flavor but can be omitted; adjust salt at the end if needed.
• Additional vegetables like cauliflower, kale, or white beans can be added.

 

 

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

 

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

 

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

Nutrition

Serving: 300g | Calories: 240kcal | Carbohydrates: 20g | Protein: 16g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 780mg | Potassium: 720mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5200IU | Vitamin C: 32mg | Calcium: 60mg | Iron: 2mg

Have you made this Ham and Cabbage Soup? 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 Ham and Cabbage Soup appeared first on Noble Pig.