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

• 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.

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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.

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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

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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.

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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.

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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.

What Makes These Cabernet Brownies Different

• 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.

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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.

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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.

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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.

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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.

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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.

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Ham and Cheese Croissant Breakfast Bake and A Very Early Victory

This ham and cheese croissant breakfast bake always reminds me of Easter mornings.

When I was about five years old, our local grocery store, Alpha Beta, held an Easter coloring contest for kids. They handed out these little coloring pages at the front of the store, and you could enter them in different age groups. I was so extremely serious about coloring at that point in my life. Markers, a 64-box of crayons, colored pencils. I treated the whole thing like it was a major art competition.

A few days before Easter, the phone rang, and the store told my parents I had won my age group.

You would have thought someone had handed me the equivalent of ten million dollars. At five years old, public recognition and a bucket of candy is basically the highest honor a person can receive. At least it was to me.

My dad took me down to the market to collect my prize, and they presented me with what I still consider one of the greatest trophies of my childhood: a giant neon-pink plastic pail covered in screen-printed Pinocchio faces. It wasn’t a small bucket either. It was enormous, especially to little me. And it was filled to the top with candy and little toys and Easter junk that felt unbelievably perfect.

There’s a photo somewhere of me standing on the front lawn holding that pail with my dad. I’m wearing a white little dress with flowers embroidered on it and I look like I had just won something really important.

The next morning was Easter and my parents were hosting brunch, which they did most years. The house was full of cousins and relatives, and my mom was making the usual spread of eggs, breakfast casseroles, and whatever else she had planned.

And I remember sitting at the dining room table with that neon pink bucket next to me like it was a rare artifact.

I didn’t want to eat the candy or open the toys. I wanted everyone to see that I had won it. That makes me laugh thinking about it. I already knew possession was the point and any consumption of it would have ruined my whole winners display. I don’t remember what anyone ate that morning, but I remember that bucket sitting beside me like it was a celebrity guest.

Years later, when I was a teenager, I opened my parents’ safe to grab something and found my winning coloring page folded carefully inside with a few other drawings I had made around that age. The coloring page had “Cathy’s Big Win” written across the back.

My dad had saved them. Apparently my dad thought that coloring page deserved vault protection.

Which tells you something about how parents archive pieces of your childhood when you aren’t paying attention.

This ham and cheese croissant breakfast bake takes me back to some of those Easter mornings. The house full of people, brunch on the table, and the feeling that the whole day was going to stretch out forever.

And if there had been a croissant breakfast bake sitting on the table next to my pink Pinocchio bucket, I would have considered that a pretty perfect Easter.

Why This Ham and Cheese Croissant Bake Is So Good

• Croissants were never designed to be a regular ingredient in a casserole. All that butter means they soak up the egg custard and turn into something closer to savory bread pudding than a typical breakfast bake.
• Dijon mustard and eggs belong together. You don’t want yellow mustard here.
• I’m starting to think ham and Swiss is one of those combos that has been showing up on brunch tables forever because nobody has found a reason to stop. I certainly haven’t.
• If you’re already hosting brunch, you might as well go all the way in.

Ingredients

• Croissants – Slightly stale croissants are perfect for a croissant breakfast bake because they soak up the egg custard without falling apart. Fresh croissants are too delicate. Day-old croissants hold together and give you a soft custardy center with golden edges.
• Ham – Salty, savory, and the reason this feels like brunch. Leftover ham works if you happen to have it.
• Swiss cheese – Smooth melting and nutty, a classic partner for ham. You don’t want this to be a cheddar free-for-all.
• Sharp cheddar cheese – Swiss handles the calm side of things while cheddar adds some bite. This combo tastes much more interesting than using just one cheese.
• Green onions or chives – Enough for freshness to peek through.
• Eggs – The base of the custard that turns croissants, ham, and cheese into something closer to a brunch casserole or savory croissant strata once baked.
• Whole milk – Keeps the custard light enough that the croissants stay soft instead of dense.
• Heavy cream – Adds the richness you need for a proper brunch dish.
• Dijon mustard – The one ingredient that makes the egg custard taste more interesting.
• Garlic powder – For flavor.
• Nutmeg (optional) – A tiny pinch is a classic trick in egg custards. Makes it taste more complete.
• Kosher salt and black pepper – Eggs need seasoning.
• Parsley or chives for garnish (optional) – A little green on top so it looks finished.

Variations and Substitutions

• Bacon or breakfast sausage can replace the ham if that’s what you have. As long as something salty ends up in the croissant layers, the bake will be fine.
• Swiss cheese keeps things classic, but Gruyère is a great upgrade if you want something nuttier and more nuanced.
• Croissants are the best here, but brioche or challah will also soak up the egg custard if that’s what’s sitting on your counter.
• If you want to sneak in vegetables, sautéed spinach or mushrooms work well, but make sure you cook the liquid out of them first.

How to Make Ham and Cheese Croissant Breakfast Bake

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

• Step One (tear up the croissants)
  Tear or cut the croissants into big uneven pieces. Don’t worry about perfection. The ragged edges are what toast up in the oven. Grease a 9×13-inch baking dish and scatter about half of the croissants across the bottom.
• Step Two (layer everything)
  Sprinkle half the ham, Swiss, cheddar, and green onions over the croissants. Add the remaining croissant pieces, then finish with the rest of the ham and cheese so the ham and cheese don’t all hide in one corner.
• Step Three (make the custard)
  Whisk the eggs, milk, cream, Dijon mustard, garlic powder, nutmeg if using, kosher salt, and black pepper together in a bowl until smooth and fully combined.
• Step Four (let the croissants drink)
  Pour the custard over the dish and press the croissants down a little so they start drinking. Let it sit for about 10–15 minutes. Croissants need a moment to accept their new reality.
• Step Five (bake)
  Heat the oven to 375°F. Cover the dish loosely with foil and bake for about 25 minutes. Remove the foil, scatter a little extra cheese over the top if you like, and bake another 10–15 minutes until the top is golden and the kitchen smells like brunch.
• Step Six (let it rest)
  Let the casserole sit for about 10 minutes before slicing so everything settles and holds together. Finish with chopped chives or parsley and serve.

Recipe Tips

• Croissants vary wildly in size now. If yours are enormous bakery croissants, five is usually enough. If they’re smaller grocery store ones, six works perfectly. The goal is layers that feel airy, not a dish packed so tightly the custard can’t move around.
• If the croissants look like they’re floating when you pour the custard over them, that’s normal. Press them down gently with a spoon and give them a few minutes. They eventually start soaking it up.
• Don’t skip the short soaking time before baking. Giving the croissants 10–15 minutes to soak in the custard helps the whole casserole bake evenly instead of leaving dry pockets of bread.
• Covering the dish for the first part of baking keeps the croissants from browning too quickly while the egg custard sets underneath.
• Letting the casserole rest for a few minutes after it comes out of the oven makes slicing much easier. The custard firms up slightly and the pieces hold together instead of sliding apart on the plate.
• If you want a little more flavor in the custard, the pinch of nutmeg or a teaspoon of Worcestershire sauce blends in with the ham and cheese.

Make-Ahead and Overnight Options

• This croissant breakfast bake is great for making ahead. You can assemble the entire dish the night before, cover it, and refrigerate it overnight so the croissants have plenty of time to soak up the custard.
• In the morning, take the casserole out of the refrigerator while the oven heats so the dish can lose some of the chill. Then bake it exactly the same way as written.
• Letting the croissants sit in the custard overnight creates a softer, more custardy center, almost like savory croissant bread pudding.
• If you want to assemble it the same morning, just give the croissants about 10–15 minutes to absorb the custard before the dish goes into the oven.
• Either way works, which is why it’s great for holiday brunches.

Storage and Reheating

• Leftovers keep well in the refrigerator for about three days if covered or stored in an airtight container.
• To reheat, warm individual portions in the microwave or slide the whole dish back into a low oven until heated through.
• If the casserole looks a little dry after refrigeration, a quick splash of milk before reheating brings it right back.
• Technically you can freeze it, but egg casseroles are never quite the same after freezing, so I usually recommend just finishing the leftovers.

FAQs

• Can I use a different cheese instead of Swiss?
  Yes. Gruyère is the closest substitute, but cheddar, Monterey Jack, or mozzarella all melt nicely in the casserole.
• Can I use leftover ham?
  Leftover holiday ham is perfect for this recipe. It’s one of the easiest ways to turn extra ham into brunch.
• Why does the casserole need to rest before cutting?
  The short resting time lets the custard set so the slices hold together instead of sliding apart on the plate.

From My Kitchen Notes

Just a few kitchen scribbles, not tips.

• A stale croissant is one of the few foods that can improve a dish after being ignored for a day. A useful trait.
• It’s interesting how some recipes only exist because someone had the sense to combine leftovers with ambition.
• Some combinations take one look at each other and immediately know they belong in the same pan. The only real question is how long they pretend otherwise.
• A croissant breakfast casserole is basically a very successful ambush.
• Every once in a while, ingredients meet and the agreement is immediate. The timing is what gets complicated.
• On Easter morning in our house you couldn’t just walk in the door. My dad answered the doorbell with a tray of whiskey shots and you were expected to take one or two before entering. Twenty-plus years ago, we toasted him at his funeral reception the same way.
• There are flavors that circle each other for years before anyone has the nerve to put them together.
• The secret to a good croissant breakfast bake is letting the custard soak in long enough that the croissants stop acting like pastries and become something closer to bread pudding.
• The pan usually knows what it’s doing long before the cook does.
• I’m sure five-year-old me with that pink bucket was absolutely certain she had peaked.
• Easter brunch in our house was always loud, crowded, and full of food, which in my opinion is still the correct way to run a holiday.

If Brunch Is Happening Anyway

• Cheesy Pepperoni Strata – bread, spinach, pepperoni, sharp cheddar.
• Overnight Breakfast Casserole – biscuits, bacon, creamy egg custard.
• Monte Cristo Casserole – cheesy, buttery, slightly sweet bake.
• Bagel Breakfast Casserole with Kielbasa – smoky sausage, bagels, melted cheddar.

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

This ham and cheese croissant breakfast bake layers buttery croissants, savory ham, and melted cheese in a rich egg custard. The full recipe with exact measurements is just below.

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Ham and Cheese Croissant Breakfast Bake

Buttery croissants layered with savory ham, Swiss and cheddar cheese, and a rich egg custard baked until golden and puffed. This ham and cheese croissant breakfast bake delivers crisp edges, creamy centers, and plenty of melty cheese, making it perfect for brunch, holiday mornings, or weekend breakfasts.

Course Breakfast, Brunch

Cuisine American

Keyword brunch casserole, croissant breakfast casserole, croissant egg bake, ham and cheese croissant breakfast bake, ham croissant casserole, holiday breakfast casserole, savory croissant bake

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Resting 10 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8

Calories 515kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm). Holds the layered croissants and custard while baking evenly.
• mixing bowls (large). Used to whisk together the egg custard.
• whisk Makes sure the eggs, milk, cream, and seasonings combine smoothly.

Ingredients

Base:

• 6 large (360 g) croissants preferably day-old
• 1½ cups (225 g) diced ham from cooked ham or leftover spiral ham
• 1 cup (100 g) shredded Swiss cheese
• 1 cup (100 g) shredded sharp cheddar cheese
• ¼ cup (15 g) chopped green onions or chives

Custard:

• 5 large eggs
• 1¾ cups (420 ml) whole milk
• ½ cup (120 ml) heavy cream
• 1 tbsp (15 g) Dijon mustard
• ½ tsp (1.5 g) garlic powder
• ¼ tsp (0.5 g) ground nutmeg (optional)
• ½ tsp (3 g) kosher salt
• ¼ tsp (0.5 g) black pepper

Optional Topping:

• ½ cup (50 g) addtional shredded cheese
• chopped parsley, green onion or chives for garnish

Instructions

• Cut or tear the croissants into large bite-sized pieces. Lightly grease a 9×13-inch (23×33 cm) baking dish and spread half of the croissant pieces evenly across the bottom.
  6 large (360 g) croissants
• Sprinkle half of the diced ham, Swiss cheese, cheddar cheese, and green onions over the croissants. Add the remaining croissant pieces in an even layer, followed by the rest of the ham and cheeses.
  1½ cups (225 g) diced ham, 1 cup (100 g) shredded Swiss cheese, 1 cup (100 g) shredded sharp cheddar cheese, ¼ cup (15 g) chopped green onions or chives
• In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, Dijon mustard, garlic powder, nutmeg (if using), kosher salt, and black pepper until fully combined and smooth.
  5 large eggs, 1¾ cups (420 ml) whole milk, ½ cup (120 ml) heavy cream, 1 tbsp (15 g) Dijon mustard, ½ tsp (1.5 g) garlic powder, ¼ tsp (0.5 g) ground nutmeg, ½ tsp (3 g) kosher salt, ¼ tsp (0.5 g) black pepper
• Slowly pour the custard mixture evenly over the croissant layers. Press the croissants down gently with the back of a spoon so they absorb the custard. Let the casserole sit for 10–15 minutes to allow the croissants to soak up the liquid.
• Preheat the oven to 375°F (190°C). Cover the baking dish loosely with foil and bake for 25 minutes.
• Remove the foil, sprinkle the additional cheese over the top if using, and continue baking for another 10–15 minutes, or until the top is golden and the center is set.
  ½ cup (50 g) addtional shredded cheese
• Remove from the oven and let the casserole rest for about 10 minutes before slicing. Garnish with chopped parsley or chives and serve warm.
  chopped parsley, green onion or chives for garnish

Notes

• Day-old croissants work best.
• Large croissants may require only five.
• Let the custard soak 10–15 minutes.
• Cover first to prevent over-browning.
• Bake until the center is fully set.
• Internal temp should reach 165°F (74°C).
• Can be assembled and refrigerated overnight.

 

 

If you’re making this Ham and Cheese Croissant Breakfast Bake, 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: 515kcal | Carbohydrates: 32g | Protein: 24g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 195mg | Sodium: 760mg | Potassium: 350mg | Fiber: 1g | Sugar: 6g | Vitamin A: 820IU | Vitamin C: 2mg | Calcium: 330mg | Iron: 2mg

Have you made this Ham and Cheese Croissant Breakfast Bake? 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 Cheese Croissant Breakfast Bake appeared first on Noble Pig.

Butterfinger Caramel Cheesecake Bars, All the Way In

I’ve never been someone who does gestures halfway, and I don’t think I came with a middle setting. If I decide something matters, I live in it fully. I’ve been called extra before, which always makes me laugh. I rationalize it more as devotion expressed through effort. If I care, it shows up in form.

When my boys were little, Valentine’s Day was one of those forms. I was never going to buy the boxed cards with the perforated edges and the cartoon licensing deal. Instead, we sat together at the table and made things, for as long as they’d let me.

One year it was tiny red plastic beach shovels, the kind meant for sandboxes, each one tied to a bag of very curated candy with “I Dig You” written on the shovel part in white marker. Another year it was miniature cereal boxes, each with a little spoon tied on with string and notes that read “Spoonful of Love”, “Love You a Whole Bowl”, “You’re Cereal-sly Awesome“. Stupid, silly stuff that makes you laugh when you’re six.

Those Valentines weren’t about Pinterest or me out doing anyone. They came from a very simple instinct: if love exists, it has to show up as something you can hold. In this case it was a shovel, spoon, or a note written by hand. I’ve never wanted to outsource my ways of showing up. I want them to materialize.

And the detail that matters most to me is this:

I did it as long as they would let me.

There’s a definite window when kids still want that kind of attention, and let you show up creatively in their lives. I wasn’t holding on to it. I understood that childhood gives you a finite number of chances to say: I see you. I enjoy you. I’m here. I took every one of those opportunities I could until the door closed naturally.

I gave the same energy to their schools. For Valentine’s Day, I’d make these Butterfinger caramel cheesecake bars for the teachers lounge. Lots of them. It became its own tradition. For the teachers I knew well, wine also got slipped into bags and passed discreetly. Different form, same language.

These bars are layered, rich, purposefully sweet, and made to be shared. A graham cracker crust, creamy cheesecake, caramel, chopped Butterfingers pressed in like confetti. They’re not subtle in any way. They’re what happens when affection goes looking for somewhere to arrive.

And honestly, they still feel like Valentine’s Day to me.

Why I Love This Recipe

• These bars have everything I want in a dessert bar. Creamy cheesecake center, crunch from the candy, and a base that holds it all together when you take a bite.
• Butterfingers come with memory attached.
• No one says, “what is this?” They just grab for them because they have that irresistible look.
• Believe it or not, the balance is right. Sweet, salty, creamy, crunchy. Nothing overwhelms, and no single layer carries the whole thing.
• It scales easily. A 9×9 for a small group, a 9×13 when you know you’ll need more. Same result, no rethinking required.
• There are rarely leftovers, which is always my real test.

Ingredients

• Graham cracker crumbs – There is nothing fragile about a base with graham crackers. It holds everything up so the interesting parts can do what they want.
• Granulated sugar (crust + filling) – Sweet enough to make it dessert, not so much it turns cloying.
• Butter, melted – Turns crumbs into something that stays together. Butter also makes the kitchen smell like it means business.
• Cream cheese – The smooth center of any cheesecake dessert.
• Eggs – Once they’re in, you’re committed, which honestly feels right for this recipe.
• Greek yogurt or sour cream – Adds tang and softness. Make sure it’s full-fat.
• Vanilla extract – Warmth.
• All-purpose flour – Just enough to keep everything together.
• Butterfinger candy bars – Crunchy, salty, and not elegant. Chop them roughly. Perfection ruins the vibe.
• Caramel sauce – This is where things go from “dessert” into “people talk about this later.” Use one you really like.
• Semi-sweet chocolate (optional drizzle) – Optional, yes. But this is what makes people take another bar.

How To Make Butterfinger Caramel Cheesecake Bars

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

• Step One (the crust)
  Preheat the oven to 325°F and line a 9×9-inch pan with parchment, leaving some overhang so you can lift the bars out later. (You can scale this recipe by adding 50 percent more ingredients and using a 9×13 pan.) Mix the graham cracker crumbs and sugar. Stir in the melted butter until it looks like damp sand, then press it firmly into the pan. I use the bottom of a measuring cup to compact it evenly. Bake for 8 minutes and set aside to cool.
• Step Two (the filling)
  Beat the softened cream cheese and sugar until completely smooth. This is where patience matters. Add the eggs one at a time on low speed, just until combined. Stir in the Greek yogurt (or sour cream), vanilla, and flour until the batter looks cohesive, then gently fold in the chopped Butterfingers so the crunch stays intact.
• Step Three (bake just shy of done)
  Pour the filling over the crust and smooth the top. Bake for 35 to 40 minutes, until the edges are set and the center still has a slight jiggle. Let the pan cool completely at room temperature before moving on.
• Step Four (caramel + crunch)
  Spread the caramel evenly over the cooled cheesecake. Sprinkle the remaining chopped Butterfingers over the top and press them in lightly so they stick. If you’re using melted chocolate, drizzle it on now. It’s optional, but it does push things further.
• Step Five (chill and slice)
  Refrigerate the bars for at least 4 hours, or overnight for the best cuts. Lift them out using the parchment, slice with a sharp knife, and wipe the blade between cuts. Add extra caramel if you want them to look finished.

Recipe Tips

• Let the cream cheese fully soften before you start, otherwise you will be dealing with lumps.
• Mix the eggs in gently and stop as soon as they’re incorporated. Overworked cheesecake cracks, and these bars are not meant to look disciplined.
• That slight jiggle in the center when it comes out of the oven is correct.
• Chop the Butterfingers instead of crushing them. You want distinct bites of crunch, not candy dust disappearing into the filling like it never mattered.
• Cool the bars completely before adding the caramel. Warm cheesecake will melt the topping into the surface, and while that sounds fine in theory, you want the layers to stand out.
• Chill longer than you think you need to. Four hours is the minimum, overnight is ideal. These cut best when they’ve had time to set.
• Wipe the knife between cuts. It’s the difference between clean squares and bars that look like they’ve been through a school lunchroom.
• If you’re making these for a group, cut them smaller than you think. They’re rich, and people always come back for seconds anyway.

Storage

• Let the bars cool completely before covering them. Trapping heat is how the texture goes sideways.
• Once chilled, store the bars in an airtight container in the refrigerator for up to 5 days. They get better after the first night, when everything has had time to set together.
• If you’re stacking them, use parchment between layers. Butterfinger crumbs migrate, caramel sticks, and no one wants to pry bars apart like they’re undoing a bad Valentine craft project.
• These bars travel well once cold.
• Freezing works, but only if you wrap them tightly and thaw them slowly in the fridge. Think of it like letting cheesecake come back to room temperature emotionally before asking it to do anything.
• Serve chilled or let them sit out for 10–15 minutes before cutting if you want slightly softer edges.

FAQs

• Can I make these Butterfinger Caramel Cheesecake Bars ahead of time?
  These are better once they’ve had a night to chill. Day-after bars slice and taste better.
• Do I have to use Greek yogurt?
  No, sour cream works just as well. Greek yogurt has a noticeable tangier edge, sour cream is classic cheesecake. The key is making sure both are full-fat.
• Can I skip the caramel layer?
  You can, but I never would. That layer is doing a lot. Without it, the bars are good. With it, people ask for the recipe.
• Can I use a different candy bar?
  Technically yes, but Butterfinger has a very specific texture and crunch. Other candy bars melt or disappear, while Butterfingers stay in the game.
• Why does the center still jiggle when I pull it out of the oven?
  That’s what you want. Cheesecake finishes setting as it cools. If it’s fully firm in the oven, it’ll be dense later.
• How do I get perfect-looking slices without wrecking the topping?
  Chill the bars thoroughly, use a sharp knife, and wipe it between cuts. This is not the moment to hurry or improvise.
• Can I double the recipe for a crowd?
  Yes. Use a 9×13 pan and add 50% more of everything. Bake time may stretch slightly, but the method stays the same. I do it all the time.
• Are these very sweet?
  They’re dessert bars with Butterfingers and caramel, so yes. But the cheesecake layer balances it out so it doesn’t feel too crazy.
• Do kids like these?
  Yes, and adults like them too. Teachers definitely like them. You can draw your own conclusions.

From My Kitchen Notes

• There’s a difference between liking a holiday and understanding it as an excuse to make something tangible. I prefer the second version.
• Gestures do not need to be big to be thorough. They need to be complete.
• I like that these bars tolerate and deliver the chaos of the Butterfinger candy bars, which are always a shattering mess on their own.
• If you’re going to do something, you might as well do it fully. Cheesecake. Candy bars. Caramel. Chocolate. Half-measures have never been very interesting to me.
• I like holidays that involve crafty things, and a kitchen counter that looks briefly out of control. Valentine’s Day was especially good for that.
• When my boys were little, it meant construction-paper disasters, glue sticks that never fully closed again, and projects that started reasonable and then escalated quickly. One idea turned into a cascade of twenty-four. That was just how it went. My brain still works like that.
• The shovel Valentines came from standing in Target too long and thinking what would actually make a six-year-old happy. Same with the cereal boxes and the tiny spoons tied on with ribbon. The notes and scale mattered. The fact that they were all slightly silly totally mattered.
• There’s something satisfying about watching a pan come back empty. No explanation, no follow-up, just evidence.
• Boxed Valentines never stood a chance with me. They felt like quitting before I even started. If I was already committed to hand-writing names twenty-four times, I was going all the way in.
• I’ve realized I’ve never had a sense of “too much,” just momentum. Once I start something, I finish it.
• You make the thing, hand it off, and clean up the mess later. I’m still doing that.
• I don’t think I ever learned how to love casually. If something was important, I showed up with scissors, tape, a plan, and enough extras for everyone in the room. That isn’t a strategy. It’s just me.
• Eventually, the kids grow up. The windows of time close and the table gets cleared. And what’s left is a this very soft truth: I didn’t imagine devotion, I practiced it. Over and over. Long before anyone was watching.

More Candy Bar Desserts

• Peppermint Patty Brownies – fudgy chocolate, cool peppermint.
• Snickers Ice Cream Cake – frozen layers, peanuts, caramel.
• Toffee Tiramisu – mascarpone, espresso, toffee crunch.
• Rolo No-Bake Cheesecake – Oreo crust, dulce de leche.
• Chocolate Freakshakes – milkshakes loaded with candy.

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

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Butterfinger Caramel Cheesecake Bars

Butterfinger Caramel Cheesecake Bars with a buttery graham cracker crust, creamy baked cheesecake filling, caramel sauce, and chopped Butterfinger candy bars. Rich, balanced, and perfect for holidays, parties, or make-ahead dessert trays.

Course Dessert

Cuisine American

Keyword Apple Caramel Cheesecake Bars, baked cheesecake bars, Butterfinger caramel cheesecake bars, Butterfinger cheesecake bars, candy bar cheesecake, citrus dessert bars

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Chilling 4 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 16 bars

Calories 308kcal

Author Cathy Pollak

Equipment

• baking dish 9x9 (23x23 cm) For thick bars. Line with parchment paper with an overhang.
• mixing bowls Separate bowl for crust and filling.
• hand mixer or stand mixer. For smooth cheesecake batter.
• rubber spatula For folding in candy.

Ingredients

Crust:

• 1½ cups (150g) graham cracker crumbs
• ¼ cup (50 g) granulated sugar
• 6 tbsps (85 g) butter melted

Cheesecake Filling:

• 16 oz (454 g) full-fat cream cheese softened
• ½ cup (100 g) granulated sugar
• 2 large eggs
• ½ cup (120 g) full-fat plain Greek yogurt or full-fat sour cream
• 1 tsp (5 ml) vanilla extract
• 2 tbsps (16 g) all-purpose flour
• 1 cup (150 g) chopped Butterfinger candy bars

Topping:

• ½ cup (160 g) caramel sauce plus more for drizzling
• 1 cup (150 g) chopped Butterfinger candy bars
• ½ cup (85 g) semi-sweet chocolate chips melted (optional)

Instructions

• Preheat the oven to 325°F (163°C). Line a 9x9-inch (23x23 cm) baking dish with parchment paper, leaving an overhang on two sides for easy removal.
• In a medium bowl, combine the graham cracker crumbs and granulated sugar. Stir in the melted butter until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from the oven and set aside to cool slightly.
  1½ cups (150g) graham cracker crumbs, ¼ cup (50 g) granulated sugar, 6 tbsps (85 g) butter
• In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs one at a time, mixing on low speed just until combined after each addition. Mix in the Greek yogurt (or sour cream), vanilla extract, and flour until smooth. Fold in 1 cup of the chopped Butterfinger candy bars.
  16 oz (454 g) full-fat cream cheese, ½ cup (100 g) granulated sugar, 2 large eggs, ½ cup (120 g) full-fat plain Greek yogurt, 1 tsp (5 ml) vanilla extract, 2 tbsps (16 g) all-purpose flour, 1 cup (150 g) chopped Butterfinger candy bars
• Pour the cheesecake batter evenly over the pre-baked crust and smooth the top. Bake for 35 to 40 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool completely at room temperature.
• Once cooled, spread the caramel sauce evenly over the cheesecake layer. Sprinkle the remaining chopped Butterfinger candy bars over the caramel and gently press them in to adhere. If desired, drizzle with melted semi-sweet chocolate (easy to do in the microwave on a low setting).
  ½ cup (160 g) caramel sauce, 1 cup (150 g) chopped Butterfinger candy bars, ½ cup (85 g) semi-sweet chocolate chips
• Refrigerate for at least 4 hours, or overnight, until fully set. Use the parchment overhang to lift the bars from the pan. Slice into 16 squares, wiping the knife clean between cuts for neat edges.

Notes

• Make sure cream cheese is fully softened for a smooth filling.
• Do not overmix after adding eggs to prevent cracking.
• Bars cut cleanest when thoroughly chilled.
• For a 9x13-inch (33x23 cm) pan, increase ingredients by 50% and extend bake time slightly.
• Store refrigerated in an airtight container up to 5 days.

 

 

If you’re making these Butterfinger caramel cheesecake bars, 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.

 

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Nutrition

Serving: 85g | Calories: 308kcal | Carbohydrates: 32g | Protein: 5g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 67mg | Sodium: 184mg | Potassium: 135mg | Fiber: 1g | Sugar: 23g | Vitamin A: 581IU | Calcium: 81mg | Iron: 1mg

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

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