Almond Bread Pudding with Almond Cream and Brown Sugar Glaze

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

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

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

The Decisions Behind This Recipe

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

Ingredients

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

How To Make Almond Cream Bread Pudding

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

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

Recipe Tips

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

Storage and Reheating

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

FAQs

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

From My Kitchen Notes

Small observations from the margins.

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

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Almond Cream Bread Pudding

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

Course Dessert

Cuisine American

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

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Calories 548kcal

Author Cathy Pollak

Equipment

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

Ingredients

• cooking spray

Almond Cream:

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

Bread Pudding Base:

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

Brown Sugar Glaze:

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

Instructions

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

Notes

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

Nutrition

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

Have you made this Almond Cream Bread Pudding? I’d love to hear how it turned out — leave a comment below and let me know.

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

The post Almond Cream Bread Pudding appeared first on Noble Pig.

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Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze

Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze is made with roasted sweet potato purée, restored brown butter and dark rum, then brushed with a warm buttered rum soak and finished with cooked rum caramel and toasted pecans.

Course Dessert

Cuisine American

Keyword brown butter Bundt cake, buttered rum cake, holiday bundt cake, roasted sweet potato cake, rum cake glaze, rum caramel glaze, sweet potato Bundt cake, sweet potato cake, sweet potato dessert, sweet potato rum cake, Thanksgiving Bundt cake

Prep Time 45 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Cooling and Finishing: 2 hours hours

Total Time 4 hours hours 55 minutes minutes

Servings 14 slices

Calories 520kcal

Author Cathy Pollak

Equipment

• 12-cup Bundt pan Provides enough capacity for the batter to rise without overflowing.
• baking sheet Used for roasting the sweet potatoes and toasting the pecans.
• parchment paper or foil. Makes cleanup easier after roasting the sweet potatoes.
• food processor or immersion blender. Purées the roasted sweet potato flesh until completely smooth.
• kitchen scale Important for measuring the sweet potato purée and restoring the browned butter to its original weight.
• light-colored saucepan Makes it easier to see the milk solids change color while the butter browns.
• Saucepan (small) Used for preparing the buttered rum soak and caramel glaze.
• Stand Mixer with paddle attachment or electric hand mixer. Mixes the batter thoroughly while providing good control over mixing speed.
• mixing bowls Keep the dry ingredients, sour cream mixture and other components separate until needed.
• whisk Mixes the dry ingredients, dairy mixture and restored browned butter evenly.
• rubber spatula Scrapes the bowl thoroughly and finishes the batter by hand without unnecessary mixing.
• microplane grater Finely grates the nutmeg directly into the dry ingredients.
• cooling rack Allows air to circulate around the cake while it cools and while the rum soak is applied.
• skewer (long) Reaches far enough into the thickest part of the Bundt to check for doneness.
• instant-read thermometer Provides an additional doneness check when inserted into the center of the cake.
• pastry brush Applies the buttered rum soak gradually so it has time to absorb.

Ingredients

Roasted Sweet Potato:

• 2 medium-large Garnet or Jewel sweet potatoes enough to yield 1½ cups (340 g) smooth roasted sweet potato purée.

Brown Butter:

• 1⅓ cups (285 g) unsalted butter
• room temperature water as needed to restore the browned butter to 285 g total weight.

Sweet Potato Cake:

• baking spray with flour
• 1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above (reserve the extra tablespoon for the rum soak)
• 3 cups (360 g) all-purpose flour
• 2 tsps (5 g) ground cinnamon
• 2 tsps (8 g) baking powder
• 1 tsp (6 g) fine sea salt
• ½ tsp (2.5 g) baking soda
• ½ tsp (1 g) freshly grated nutmeg
• ¾ cup (180 g) full-fat sour cream room temperature
• ¼ cup (60 ml) whole milk room temperature
• 3 tbsps (45 ml) dark rum
• 1 tbsp (15 ml) vanilla bean paste
• 4 large eggs room temperature
• 1½ cups (340 g) roasted sweet potato purée cooled
• 1¼ cups (250 g) granulated sugar
• ¾ cup (150 g) packed light brown sugar

Buttered Rum Soak:

• 2 tbsps (30 ml) dark rum
• 2 tbsps (25 g) packed light brown sugar
• 1 tbsp (15 g) restored browned butter reserved from above
• ½ tsp (2.5 ml) vanilla bean paste
• pinch fine sea salt

Buttered Rum Caramel Glaze:

• ⅓ cup plus 1 tablespoon (75 g) packed light brown sugar
• 3 tbsps (42 g) unsalted butter
• 2 tbsps plus 2 teaspoons (40 ml) heavy cream
• 1½ tbsps (22.5 ml) dark rum
• ½ tsp (2.5 ml) vanilla bean paste
• ⅛ tsp (0.75 g) fine sea salt

Toasted Pecan Finish:

• ½ cup (45 g) pecan halves or pieces

Instructions

• Preheat oven to 400°F (204°C). Scrub sweet potatoes and prick several times with a fork. Place on a lined baking sheet and roast for 50 to 70 minutes, until completely tender.
  2 medium-large Garnet or Jewel sweet potatoes
• Cool sweet potatoes until comfortable to handle. Remove skins and purée flesh until completely smooth. Weigh 340 grams purée and cool completely to room temperature.
• Place 285 grams unsalted butter in a light-colored saucepan over medium heat. Cook, stirring and scraping the bottom frequently, until the milk solids are very golden brown and smell toasted and nutty.
  1⅓ cups (285 g) unsalted butter
• Immediately transfer browned butter and all browned milk solids to a heatproof bowl. Cool for 2 to 3 minutes, then weigh. Add enough room-temperature water to restore the total weight to 285 grams and whisk until fully incorporated.
  room temperature water
• Reserve 15 grams restored browned butter for the soak. Cool the remaining 270 grams until warm or room temperature but still fluid.
• Reduce oven temperature to 350°F (177°C). Thoroughly coat a 12-cup Bundt pan with baking spray containing flour or cake goop.
  baking spray with flour
• Whisk flour, cinnamon, baking powder, salt, baking soda and nutmeg together in a medium bowl.
  3 cups (360 g) all-purpose flour, 2 tsps (5 g) ground cinnamon, 2 tsps (8 g) baking powder, 1 tsp (6 g) fine sea salt, ½ tsp (2.5 g) baking soda, ½ tsp (1 g) freshly grated nutmeg
• Whisk sour cream, milk, dark rum and vanilla bean paste together in a separate bowl until smooth.
  ¾ cup (180 g) full-fat sour cream, 3 tbsps (45 ml) dark rum, 1 tbsp (15 ml) vanilla bean paste, ¼ cup (60 ml) whole milk
• Beat 270 grams restored browned butter with granulated sugar and light brown sugar on medium speed for about 3 minutes, scraping the bowl as needed, until smooth, cohesive and slightly lightened.
  1⅓ cups minus 1 tablespoon (270 g) restored browned butter from above, 1¼ cups (250 g) granulated sugar, ¾ cup (150 g) packed light brown sugar
• Add eggs one at a time, mixing well after each addition. Mix in cooled sweet potato purée on low speed until evenly incorporated.
  4 large eggs, 1½ cups (340 g) roasted sweet potato purée
• On low speed, add one-third of the flour mixture, followed by half of the sour cream mixture. Repeat, then add the remaining flour mixture and mix only until no visible flour remains.
• Scrape the sides and bottom of the bowl and fold the batter several times with a rubber spatula. Spoon batter evenly into the prepared Bundt pan, smooth the top and tap the pan firmly against the counter several times to release large air bubbles.
• Bake for about 60 minutes, until the top springs back when lightly touched and a long wooden skewer inserted into the thickest portion comes out clean or with a few moist crumbs. The center should register approximately 200 to 205°F (93 to 96°C).
• Cool cake in the pan on a wire rack for 15 minutes. Carefully invert onto the rack and remove the pan.
• While the cake is warm, heat dark rum, brown sugar, reserved 15 grams browned butter, vanilla bean paste and salt over medium-low heat, stirring until the sugar dissolves and the mixture is smooth. Do not boil.
  2 tbsps (30 ml) dark rum, 2 tbsps (25 g) packed light brown sugar, 1 tbsp (15 g) restored browned butter , ½ tsp (2.5 ml) vanilla bean paste, pinch fine sea salt
• Place parchment or a baking sheet beneath the cooling rack. Gradually brush the warm soak over the top and sides of the cake, allowing it to absorb between applications. Cool cake completely.
• Toast pecans at 350°F (177°C) for 7 to 10 minutes, stirring once, until fragrant and lightly darkened. Cool completely and roughly chop.
  ½ cup (45 g) pecan halves
• Cook brown sugar and butter for the caramel in a small saucepan over medium heat for about 2 minutes, stirring constantly, until the butter is melted and the mixture looks smooth.
  ⅓ cup plus 1 tablespoon (75 g) packed light brown sugar, 3 tbsps (42 g) unsalted butter
• Slowly whisk in heavy cream. Bring to a gentle simmer and cook for 2 to 3 minutes, whisking frequently, until smooth and slightly thickened.
  2 tbsps plus 2 teaspoons (40 ml) heavy cream
• Remove caramel from heat and stir in dark rum, vanilla bean paste and salt. Cool for 10 to 20 minutes, stirring occasionally, until thickened but still pourable.
  1½ tbsps (22.5 ml) dark rum, ½ tsp (2.5 ml) vanilla bean paste, ⅛ tsp (0.75 g) fine sea salt
• Transfer the completely cooled cake to a serving plate. Spoon caramel over the top and allow it to run down the sides. Add toasted pecans while the caramel is wet and let stand for at least 20 minutes before slicing.

Notes

• Use exactly 340 grams of cooled sweet potato puree. Too much purée or purée with excess moisture can make the cake dense or gummy.
• Browning the butter removes water. After browning, weigh the butter and add enough room-temperature water to return the total weight to 285 grams before dividing it between the cake and rum soak.
• Because the browned butter is fluid, the butter and sugars will not become pale and fluffy like traditionally creamed butter. Beat until smooth and lightened.
• Apply the buttered rum soak gradually while the cake is still warm, allowing each addition to absorb before adding more.
• Let the caramel cool until it falls from the spoon in slow, substantial drips. If it becomes too thick, warm it over low heat and add heavy cream 1 teaspoon (5 ml) at a time. If it's too thin, let it cool longer.
• The finished cake is not alcohol-free. Rum is added to the caramel after it's removed from the heat.
• The cake can be baked and soaked one day ahead. Add the caramel and toasted pecans before serving.

 

 

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

 

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

 

 

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

Nutrition

Serving: 140g | Calories: 520kcal | Carbohydrates: 62g | Protein: 6g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 115mg | Sodium: 335mg | Potassium: 230mg | Fiber: 2g | Sugar: 39g | Vitamin A: 5460IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 1mg

Have you made this Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze? 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 Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze appeared first on Noble Pig.

Maple Baked Apples with Cinnamon, Maple Sauce and Toasted Walnuts

I have two Granny Smith apple trees, and when those apples start coming off them, they don’t show up in any reasonable quantity. They come in like I’ve somehow agreed to operate a small commercial orchard without being asked. I don’t mind it, though. These baked apples are one of the first things I make because I can use several at once without peeling a single one.

I cut the apples in half, core them and bake them with cinnamon, brown sugar and maple syrup, which is about as uncomplicated as I can make an apple dessert. There is no filling to mix, nothing to stuff back into the middle and especially no peeling, which becomes increasingly important when every flat surface in the kitchen seems to have apples on it.

The maple syrup is where I think the recipe gets better than its level of effort would suggest. As the apples bake, their juices run into the syrup in the bottom of the dish, along with some of the cinnamon and brown sugar. I pour all of that into a saucepan afterward and reduce it into the maple-walnut sauce that goes back over the apples.

I finish the sauce with lemon and toasted walnuts, then spoon it over the warm apples while they’re still soft enough to eat with a spoon. It’s simple, but it doesn’t feel like I gave up and baked some fruit because I had too many apples.

I’ve been making these for years, but having my own Granny Smith trees has made me appreciate them differently. When I’m standing in front of another counter full of apples, cutting four of them in half and putting them in the oven feels so much more realistic than deciding I’m about to peel thirty.

The Decisions Behind This Recipe

• The part I care about most is the maple syrup in the baking dish. It’s not there only to sweeten the apples. As they bake, the fruit releases its juices into the syrup, and I spoon that liquid back over the cut sides so it picks up the cinnamon and brown sugar along the way. Once the apples are tender, that same liquid becomes the sauce. Life cycle complete.
• I use a full cup of maple syrup because I need enough in the dish to cook with the apples and still have something left to reduce afterward. Apples don’t release the same amount of juice every time, so I don’t give the sauce a rigid reduction time. I cook it until it looks like something I want to spoon over the apples.
• Cutting the apples in half across the middle gives the cinnamon and brown sugar a lot more exposed fruit to work with, and it gets them tender much faster than baking them whole. It also means I can get through a decent number of apples without peeling anything or hollowing out eight little cavities.
• The lemon goes in twice for two different reasons. I use some on the cut apples before baking, then add more to the finished sauce after it has reduced. That second addition is important once the maple syrup and apple juices have concentrated.
• I keep the walnuts out of the baking dish and toast them separately. They go into the sauce at the end so they still taste like toasted walnuts instead of spending half an hour getting soft in maple syrup.

Ingredients

• Granny Smith apples – Their tartness is what I want with maple syrup and brown sugar, and they soften nicely without turning to mush. I use large apples from my own trees when they’re producing, but similarly sized Granny Smiths from the grocery store work just the same.
• Fresh lemon juice – Some goes over the cut apples before baking, and the rest goes into the maple sauce at the end. That last little bit is important once the maple syrup and apple juices have reduced and gotten sweeter.
• Light Brown sugar – I sprinkle it directly over the cut side of the apples so it melts into the fruit with the cinnamon as they bake. If you’re out, make a simple batch of my homemade brown sugar.
• Ground cinnamon – This goes on the apples, not in the maple syrup. Some will naturally work its way into the baking liquid as you baste, but I want most of it on the fruit.
• Pure maple syrup – Use real maple syrup, not pancake syrup. It does a lot more than sweeten the apples because the baking liquid eventually becomes the sauce.
• Table salt – Enough goes into the finished sauce to keep the maple and brown sugar from becoming too much.
• Walnuts – Toast them first and add them at the end so they keep their flavor and texture. Pecans would also be a very substitute.

How to Make Baked Apples with Maple-Walnut Sauce

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

• Step One (get the apples ready)
  Preheat the oven to 400°F. Cut the apples in half crosswise and remove the cores, then brush the cut sides with 1 teaspoon of the lemon juice and arrange them cut-side up in a baking dish.
• Step Two (add the cinnamon sugar and maple syrup)
  Stir the brown sugar and cinnamon together and sprinkle the mixture over the exposed apple flesh. Pour the maple syrup into the bottom of the baking dish around the apples. As they bake, their juices will run into the syrup and start making the liquid you’ll use for the sauce later.
• Step Three (bake until tender)
  Cover the dish with foil and bake for 10 minutes. Remove the foil and bake for about 15 minutes more, spooning some of the maple liquid over the apples as they cook. Start checking them with a paring knife near the end. You want the knife to slide in easily, but the apples should still be firm enough to move to a platter without falling apart. Larger apples may need a few extra minutes.
• Step Four (make the maple sauce)
  Transfer the apples to a serving platter, then pour every bit of the maple syrup and apple juices from the baking dish into a small saucepan. Add the remaining lemon juice and salt, bring it to a boil and cook for 3 to 5 minutes, stirring often, until it has reduced and thickened slightly. Apples give off different amounts of juice, so I pay more attention to how the sauce looks than to the exact number of minutes.
• Step Five (add the walnuts)
  Take the saucepan off the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the apples, making sure some stays on top and plenty ends up around them for serving.
• Step Six (serve them warm)
  Serve the apples while they’re warm, either as they are or with vanilla ice cream or whipped cream. If there is extra sauce in the pan, this isn’t the moment to be stingy with it.

Recipe Tips

• Try to use apples that are close in size so they finish baking around the same time. Mine come straight from the trees and don’t seem to have any interest in uniformity, so I expect the larger halves to need a few extra minutes.
• When you core the apples, remove the seeds and firm center without carving out half the fruit. A melon baller, apple corer or small paring knife will all get this done. These aren’t stuffed apples, so you don’t need a giant cavity in the middle.
• Remember that the sauce will continue to thicken as it cools. If you take it too far on the stove, you can end up with something much thicker than you meant to make. I’ve done it.
• Now that you’ve opened the maple syrup and still have more than half a bottle left, use it in my maple butternut squash and apple soup or my crispy maple mustard-glazed chicken cutlets.

Storage and Reheating

• Store leftover baked apples and maple-walnut sauce in an airtight container in the refrigerator for up to 4 days. You can store them together, although I like keeping extra sauce separately because it makes reheating easier.
• The sauce will get much thicker in the refrigerator. That’s normal. Warm it before deciding it needs anything added to it.
• For one serving, microwave an apple half with some sauce in short intervals until warm. For several servings, place the apples in a covered baking dish in a 325°F oven until heated through, then warm the sauce separately and spoon it over the apples.
• You can make these earlier in the day and reheat them before dessert, although I like them best the day they’re made. I wouldn’t freeze them. Cooked apples can get much softer after freezing and thawing, and there’s nothing to be gained from doing that to a perfectly good baked apple.

FAQs

• What are the best apples for baked apples with maple syrup?
  Granny Smith are my first choice because their tartness goes well with maple syrup and brown sugar. Gala apples are also fine, but the finished dessert will be sweeter and they may soften faster, so start checking them a little earlier.
• Can I use pancake syrup instead of pure maple syrup?
  No. The syrup becomes the base of the finished sauce, so its flavor is more important than it would be if you were only drizzling it over the top.
• Do I need to peel the apples?
  No. Leave the peels on. Halving and coring them is all the prep they need before baking.
• Can I make these ahead of time?
  Yes. Bake the apples and make the sauce earlier in the day, refrigerate them once cooled, then reheat before serving. I wouldn’t make them several days ahead specifically for an occasion.
• Can I leave out the walnuts?
  Yes. The sauce will still reduce normally without them.
• Can I use pecans instead?
  Yes. Toast them first and stir them in after the sauce comes off the heat.
• Can I use dark brown sugar instead of light brown sugar?
  Yes. Dark brown sugar will give you more molasses flavor, but either one is fine.

From My Kitchen Notes

When You Have More Apples Than Plans

• Fresh Apple Bars – Granny Smith apples, golden raisins, walnuts
• Crockpot Apple Crisp – Tender apples, crisp oat topping, slow cooker
• Brown Sugar Cinnamon Apple Bundt Cake – Fresh apples, brown sugar swirl, cinnamon
• Apple Cheesecake Bars – Caramel apples, cheesecake, brown sugar shortbread
• Upside Down Apple Pie – Apples, brown sugar, butter, pecans

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Baked Apples with Maple-Walnut Sauce

Baked Apples with Maple-Walnut Sauce are Granny Smith apple halves baked with cinnamon, brown sugar and pure maple syrup, then served with a warm sauce made by reducing the maple syrup and apple juices from the baking dish with lemon and toasted walnuts.

Course Dessert

Cuisine American

Keyword apple maple sauce, apples with maple syrup, baked apples with cinnamon, baked apples with maple syrup, Baked Apples with Maple-Walnut Sauce, maple baked apples, maple cinnamon baked apples, maple-walnut sauce

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 257kcal

Author Cathy Pollak

Equipment

• baking dish 9x13 (23x33 cm) Large enough to arrange all eight apple halves in a single layer.
• measuring cups and spoons For measuring the maple syrup, brown sugar, cinnamon, lemon juice and salt.
• apple corer or small pairing knife. For removing the cores from the apple halves.
• mixing bowls (small) For mixing the brown sugar and cinnamon.
• pastry brush For brushing lemon juice over the cut apples.
• Saucepan (small) For reducing the maple syrup and apple cooking juices into the sauce.
• aluminum foil For covering the apples during the first part of baking.

Ingredients

• 4 large Granny Smith apples halved crosswise and cored
• 2 tsps (10 ml) fresh lemon juice divided
• 2 tbsps (25 g) packed light brown sugar (dark works too)
• ¼ tsp (0.5 g) ground cinnamon
• 1 cup (315 g) maple syrup (not pancake syrup)
• ⅛ tsp (0.75 g) table salt
• ½ cup (60 g) chopped walnuts toasted

Toppings:

• vanilla ice cream (optional)
• whipped cream (optional)

Instructions

• Preheat oven to 400°F (204°C).
• Brush the cut sides of the apples with 1 teaspoon lemon juice. Arrange the apples cut-side up in a baking dish.
  4 large Granny Smith apples , 2 tsps (10 ml) fresh lemon juice
• Stir together the brown sugar and cinnamon in a small bowl, then sprinkle the mixture evenly over the cut sides of the apples. Pour the maple syrup into the bottom of the baking dish around the apples.
  2 tbsps (25 g) packed light brown sugar, ¼ tsp (0.5 g) ground cinnamon, 1 cup (315 g) maple syrup
• Cover the baking dish with foil and bake for 10 minutes. Remove the foil and continue baking for about 15 minutes, spooning some of the maple cooking liquid over the apples as they bake. The apples are ready when a paring knife slides easily into the flesh but the halves are still firm enough to transfer to a serving platter without breaking apart. Larger apples may require additional baking time.
• Transfer the baked apples to a serving platter. Carefully pour all of the maple syrup and apple juices from the baking dish into a small saucepan.
• Add the remaining 1 teaspoon lemon juice and the salt to the saucepan and bring the mixture to a boil. Cook for 3 to 5 minutes, stirring frequently, until the maple-apple sauce has reduced and is slightly thicker. The amount of liquid released by the apples can vary, so use the consistency of the sauce as your guide instead of relying only on the cooking time.
  ⅛ tsp (0.75 g) table salt
• Remove the sauce from the heat and stir in the toasted walnuts. Spoon the warm maple-walnut sauce over the baked apples.
  ½ cup (60 g) chopped walnuts
• Serve warm, with vanilla ice cream or whipped cream if desired.
  vanilla ice cream, whipped cream

Video

Notes

• To toast the walnuts, spread them in a dry skillet over medium heat and cook for 3 to 5 minutes, stirring frequently, until fragrant and lightly toasted. Watch them closely toward the end because walnuts can go from toasted to burned quickly.
• The baking time will vary depending on the size of the apples. Use a paring knife to check them instead of relying entirely on the clock, adding a few additional minutes if necessary.
• Use pure maple syrup for this recipe, not pancake syrup. Because the maple syrup becomes the base of the finished sauce after baking, the flavor and composition of the syrup make a noticeable difference.
• The apples release juice as they bake, and the amount can vary from one batch to another. If you end up with more cooking liquid, the sauce may need a little longer than 3 to 5 minutes to reduce to the right consistency.
• Toast the walnuts before adding them to the finished sauce. Adding them after the sauce has reduced keeps them out of the wet baking dish and preserves more of their toasted flavor and texture.
• One large apple makes two servings. Vanilla ice cream and whipped cream are optional and are not included in the nutrition estimate.

 

 

If you’re making these Baked Apples with Walnut-Maple Sauce, 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: 147g | Calories: 257kcal | Carbohydrates: 51g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Sodium: 42mg | Potassium: 260mg | Fiber: 3g | Sugar: 43g | Vitamin A: 95IU | Vitamin C: 5mg | Calcium: 50mg | Iron: 1mg

Have you made these Baked Apples with Maple-Walnut Sauce? 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 Baked Apples with Maple-Walnut Sauce appeared first on Noble Pig.

Homemade BBQ Chex Mix with Pretzels, Cheese Crackers and Peanuts

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

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

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

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

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

The Decisions Behind This Recipe

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

Ingredients

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

How to Make BBQ Chex Snack Mix

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

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

Recipe Tips

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

Storage

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

FAQs

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

From My Kitchen Notes

Small observations from the margins.

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

When a Handful of This and That Is the Meal

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

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

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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.

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

The post BBQ Chex Snack Mix appeared first on Noble Pig.

Slow Cooker Chicken Burrito Bowls with Rice

These slow cooker chicken burrito bowls are a dinner I leaned on hard once summer was over and schedules got busier. The chicken, salsa, black beans, tomatoes and green chiles could sit in the Crockpot for most of the afternoon, which meant I wasn’t starting dinner from scratch at five o’clock.

That was really the appeal for me. I could get everything going early, come back toward the end to shred the chicken and add the instant rice, then put out whatever toppings I had and call it done. The chicken and rice already have lots of flavor by then, so the toppings can be as minimal or excessive as your mood calls for.

I usually put out avocado, cheese, sour cream, cilantro and lime and let everyone deal with their own bowl. There’s no separate pan of rice to make and no chicken to cook at the last minute, which is probably why I kept making this one.

It’s still the Crockpot dinner I want when I know the end of the day is going to be busier than the beginning. Most of the work is already behind me by the time I need dinner.

The Decisions Behind This Recipe

• I use boneless, skinless chicken breasts and leave them whole at the beginning. They can cook for several hours without me having to mess with them, then I pull them out, shred them and put them right back into the slow cooker before the rice goes in.
• The salsa, diced tomatoes, green chiles and chicken broth are all doing double duty. They cook with the chicken first, but I still need the liquid later for the instant rice, which is why the tomatoes and green chiles stay undrained.
• I use instant white rice because it can go straight into the Crockpot near the end and cook in the liquid that’s already picked up flavor from the chicken, black beans, salsa, tomatoes, chiles and seasonings. Regular long-grain rice needs different timing and a different amount of liquid, so I don’t substitute it.
• The black beans go in right from the beginning. They stay together through the longer cooking time, and I like that they become part of the chicken-and-rice mixture instead of feeling like something added at the end.
• The seasoning stays simple with chipotle chile powder, paprika, oregano, salt and black pepper. I like chipotle chile powder because it adds smokiness, but regular chile powder is fine if that’s what I have.
• I shred the chicken before adding the rice so everything finishes together. By the time the rice is tender, the chicken is worked all through it instead of sitting separately on top, which is also why this tastes just as good in homemade corn tortillas as it does spooned into bowls.

Ingredients

• Boneless, skinless chicken breasts – I leave the breasts whole while they cook, then shred them before the instant rice goes into the slow cooker.
• Yellow onion – Dice it fairly small so it softens and blends into the chicken mixture during the four-hour cook.
• Salsa – Use a jarred salsa you already like. Its tomatoes, chiles and seasoning become part of the cooking liquid, so the flavor is important.
• Black beans – Drained and rinsed. The black beans add a lot more flavor than pinto beans would.
• Diced tomatoes – These go in undrained too. I need both the tomatoes and their liquid in the Crockpot.
• Diced green chiles – Use the entire can, including the liquid. They add mild chile flavor without making the burrito bowls hot.
• Low-sodium chicken broth – This gives the chicken enough liquid to cook in and leaves what the instant rice needs later. I like low-sodium because the salsa, canned ingredients and cheese already have lots of salt.
• Chipotle chile powder – This is my preference because it adds smokiness along with the chile flavor. Regular chile powder is fine too.
• Paprika – Adds mild pepper flavor and color without much heat.
• Ground oregano – Goes well with the tomatoes, salsa and green chiles and cooks with the chicken from the beginning.
• Salt and black pepper – Season the mixture before cooking so the chicken and rice aren’t relying on toppings to do everything later.
• Instant white rice – This one is important. The recipe is written for instant rice, such as Minute Rice, because it goes directly into the Crockpot near the end and cooks in the hot liquid already there. Regular long-grain rice is not a direct substitute. Neither is cauliflower rice.
• Colby-Jack cheese – Scatter it over the chicken and rice once the rice is tender, then cover the slow cooker for a few minutes so it melts.
• Toppings – Sour cream, sliced olives, avocado, hot sauce, cilantro, green onions and lime are all good options. Put out whatever you like and let everyone build their own bowl.

How to Make Slow Cooker Chicken Burrito Bowls

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

• Step One (load the slow cooker)
  Lay the chicken breasts across the bottom of a 6 to 7-quart slow cooker in a single layer. Add the onion, salsa, black beans, undrained tomatoes, undrained green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt and black pepper. Put the lid on and cook on LOW for 4 hours, until the chicken reaches 165°F and pulls apart easily with a fork.
• Step Two (shred the chicken)
  Take the chicken out and shred it with two forks or meat shredders. Put the lid right back on the slow cooker while you do this. I want to keep as much heat in there as possible because the instant rice is going straight into the liquid next.
• Step Three (add the instant rice)
  Return the shredded chicken to the slow cooker and stir in the uncooked instant white rice. Give it a really good stir so the rice is worked through the chicken and in contact with the hot liquid instead of hanging out dry across the top.
• Step Four (finish the rice)
  Put the lid back on and cook on LOW for about 45 minutes. I always taste the rice before I call it done because slow cookers vary more than people think. You want the rice tender and most of the liquid absorbed. If it’s still a little firm, cover it again and give it another 5 to 10 minutes.
• Step Five (add the cheese)
  Once the rice is tender, scatter the Colby-Jack over the top. Cover again for 3 to 5 minutes, until the cheese melts.
• Step Six (make the bowls)
  Spoon everything into bowls while it’s hot, then add whatever toppings sound good. I usually put out sour cream, avocado, olives, cilantro, green onions, hot sauce and lime and let everyone deal with their own.

Recipe Tips

• If your chicken breasts are on the smaller or thinner side, check them before the four-hour mark instead of assuming they need every minute. Once they reach 165°F and shred easily, they’re ready to come out.
• Add the instant rice immediately after shredding the chicken instead of letting the cooking liquid sit and cool. The rice only gets about 45 minutes in the Crockpot, so I want the liquid hot when it goes in.
• Wait until the rice is tender before adding the cheese. If the rice needs another 5 or 10 minutes, let it have that time first, then add the Colby-Jack and cover again only long enough to melt it.
• Don’t panic about how much liquid is in the slow cooker before the rice goes in. A lot of that is there on purpose because the instant rice absorbs it during the final part of the recipe.
• Use the salsa to control most of the heat. I usually keep the base where I want it and put hot sauce, fresh jalapeños and my homemade pico de gallo out with the toppings so everyone can make their own bowl hotter if they want.
• If you bought instant rice for this recipe, my taco rice casserole uses another 2 cups. That takes care of a good amount of whatever is left in the box.

Storage and Reheating

• Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep avocado, sour cream, cilantro and any other cold toppings separate and add them after reheating.
• For a single serving, the microwave is easiest. Cover loosely and heat until hot, stirring once or twice so the chicken and rice warm evenly. If the rice has dried out a little in the refrigerator, stir in a small splash of chicken broth before reheating.
• For a larger amount, reheat it on the stovetop over medium-low heat with a little chicken broth as needed. Stir occasionally until everything is hot.
• You can also freeze the cooked chicken, bean and rice mixture without the toppings for up to 3 months. Thaw it overnight in the refrigerator, then reheat in the microwave or on the stovetop. I wouldn’t use the slow cooker for reheating leftovers because refrigerated food warms too slowly in it.

FAQs

• Can I use regular rice instead of instant rice?
  Not without changing the recipe. It was developed with instant white rice because it can go directly into the hot cooking liquid near the end and become tender in about 45 minutes. Regular long-grain rice needs different timing and a different amount of liquid.
• Can I use instant brown rice?
  Maybe, but check the package first. If the cooking time is similar to the instant white rice you’re replacing, it should cook similarly. If the times are different, expect the slow cooker timing to change too.
• Can I use chicken thighs instead of chicken breasts?
  Yes, boneless, skinless chicken thighs should be okay, although I like chicken breasts. I would skip skin-on thighs because the slow, wet heat leaves the skin rubbery instead of crisp, and the rendered fat ends up in the cooking liquid that the rice eventually absorbs. You don’t need that extra fat to keep the chicken moist in this recipe.
• Can I leave the rice out?
  Not without completely changing the consistency. The instant rice absorbs a substantial amount of the liquid at the end, so if you leave it out and serve the chicken over separately cooked rice, the mixture in the slow cooker will be extremely runny, and not in a good way.
• What size slow cooker do I need?
  A 6 to 7-quart slow cooker is the right size for the full recipe. I wouldn’t use a 4-quart Crockpot because you still need room to stir in the shredded chicken and two cups of instant rice near the end.
• Can I double the recipe?
  No. I wouldn’t double this recipe in a 6 to 7-quart slow cooker. There won’t be enough room once the shredded chicken goes back in and four cups of instant rice still need to be added and stirred through the liquid. If I needed twice as much, I’d use two slow cookers.
• Can I use this as Crockpot chicken burrito filling?
  Yes. The finished chicken, black beans and rice are great in tortillas instead of spooned into bowls. I’d keep the recipe itself unchanged because the instant rice is what absorbs the cooking liquid and gives you a filling thick enough to use in burritos.
• Can I make this in an Instant Pot?
  I haven’t tested it in an Instant Pot, so I wouldn’t give you a pressure-cooker conversion I haven’t made. The liquid and timing would need to be worked out separately rather than carrying the slow cooker instructions straight over.

From My Kitchen Notes

Small observations from the margins.

• There are things I can make easier for myself if I stop acting like later will be better.
• I don’t think every problem needs more attention. Some need less.
• There’s a big difference between giving something time and using time as an excuse.
• I like knowing I took care of something before it had a chance to become a problem.
• A lot of things are easier when I stop requiring the tired version of me to save the day.
• I’ve never confused being involved with being useful.
• I’m more interested in what gets finished than what looked ambitious at the beginning.
• I don’t mind returning to something later if I’ve already done the part that was important.
• There are things I can trust to keep moving even when I’m not standing there watching.
• “I’ll deal with it later” has a way of becoming a much bigger sentence.

More Reasons to Get the Slow Cooker Out

• Slow Cooker Shredded Taco Chicken – Taco-seasoned chicken, easy shredding.
• Slow Cooker Korean BBQ Chicken – Gochujang, honey, tender chicken.
• Slow Cooker Pulled Pork Chile Verde – Green chiles, garlic, tender pork.
• Chile Colorado Style Beef – Chile sauce, slow-cooked beef, tortillas.
• Slow Cooker Kalua Pork – Three ingredients, tender shredded pork.

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Slow Cooker Chicken Burrito Bowls

Slow Cooker Chicken Burrito Bowls cook chicken, black beans, salsa, tomatoes and green chiles together before shredded chicken and instant rice finish in the seasoned cooking liquid. Melt Colby-Jack over the top and serve the bowls with avocado, sour cream, cilantro, lime or your favorite burrito toppings.

Course Main Course

Cuisine American, Mexican

Keyword chicken burrito bowl with rice, crockpot chicken burrito bowl, crockpot chicken burrito filling, slow cooker burrito bowl, Slow Cooker Chicken Burrito Bowls

Prep Time 10 minutes minutes

Cook Time 4 hours hours 50 minutes minutes

Total Time 5 hours hours

Servings 8 people

Calories 502kcal

Author Cathy Pollak

Equipment

• slow cooker 6-7 quart (5.7 to 6.6 L). Has enough room for the chicken and cooking liquid with space for the instant rice added near the end.
• meat shredders or two forks. For shredding the cooked chicken before returning it to the slow cooker.

Ingredients

• 2 lbs (907 g) boneless, skinless chicken breasts
• 1 medium yellow onion diced
• 1 (16 oz / 454 g) jar salsa
• 1 (15 oz 425 g) can black beans drained and rinsed
• 1 (10 oz / 283 g) can diced tomatoes undrained
• 1 (4 oz / 113 g) can diced green chiles undrained
• 2 cups (473 ml) low-sodium chicken broth
• 1 tsp (2 g) chipotle chile powder or regular chile powder
• 1 tsp (2 g) paprika
• 1 tsp (1 g) ground oregano
• 1 tsp (6 g) table salt
• 1 tsp (2 g) finely ground black pepper
• 2 cups (370 g) instant white rice (such as Minute Rice)
• 8 oz (227 g) shredded Colby-Jack cheese
• sour cream (optional garnish)
• sliced olives (optional garnish)
• avocado (optional garnish)
• hot sauce (optional garnish)
• green onion (optional garnish)
• lime wedges (optional garnish)

Instructions

• Place the chicken breasts in an even layer across the bottom of a 6 to 7-quart (5.7 to 6.6 L) slow cooker. Keeping the chicken in a single layer helps it cook at a similar rate.
  2 lbs (907 g) boneless, skinless chicken breasts
• Add the diced onion, salsa, black beans, undrained diced tomatoes, undrained green chiles, chicken broth, chipotle chile powder, paprika, oregano, salt and black pepper. Cover and cook on LOW for 4 hours, or until the chicken reaches an internal temperature of 165°F (74°C) and is tender enough to shred easily.
  1 medium yellow onion, 1 (16 oz / 454 g) jar salsa , 1 (15 oz 425 g) can black beans, 1 (10 oz / 283 g) can diced tomatoes, 1 (4 oz / 113 g) can diced green chiles, 2 cups (473 ml) low-sodium chicken broth, 1 tsp (2 g) chipotle chile powder , 1 tsp (2 g) paprika, 1 tsp (1 g) ground oregano, 1 tsp (6 g) table salt, 1 tsp (2 g) finely ground black pepper
• Transfer the chicken to a large bowl and shred it with two forks or meat shredders. Keep the slow cooker covered while you shred the chicken so the cooking liquid stays hot. The retained heat is important because the instant rice is added next and cooks directly in this liquid.
• Return the shredded chicken to the slow cooker and add the uncooked instant white rice. Stir well, making sure the rice is distributed throughout the chicken mixture and in contact with the hot cooking liquid rather than sitting dry on top.
  2 cups (370 g) instant white rice
• Cover and continue cooking on LOW for about 45 minutes. Check the rice for tenderness before moving on. It should be tender and most of the cooking liquid should be absorbed, although the exact timing can vary between slow cookers.
• Sprinkle the shredded Colby-Jack cheese evenly over the chicken burrito bowl mixture. Cover and cook for another 3 to 5 minutes, or until the cheese is completely melted.
  8 oz (227 g) shredded Colby-Jack cheese
• Spoon the slow cooker chicken, black bean and rice mixture into individual bowls and serve hot with your preferred burrito bowl toppings.
  sour cream, sliced olives, avocado, hot sauce, green onion, lime wedges

Video

Notes

• Use instant white rice, not conventional long-grain white rice. The liquid amount and final cooking time were developed for instant rice, which cooks directly in the seasoned liquid already in the slow cooker.
• The black beans go into the slow cooker drained and rinsed. Don't drain the diced tomatoes or green chiles. Those liquids are included in the amount available to cook the instant rice.
• Keep the slow cooker covered while the chicken is being shredded. Retaining the accumulated heat helps the instant rice begin cooking promptly when it is added.
• Check the rice for tenderness at the end of the 45-minute cooking time rather than relying only on the clock. Slow cookers vary in temperature, so it may need a little additional time.
• Optional garnishes are not included in the nutrition calculation.

If you’re making these Slow Cooker Chicken Burrito Bowls, 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: 490g | Calories: 502kcal | Carbohydrates: 55g | Protein: 41g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 99mg | Sodium: 1080mg | Potassium: 930mg | Fiber: 7g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 13mg | Calcium: 250mg | Iron: 4mg

Have you made these Slow Cooker Chicken Burrito Bowls? I’d love to hear how they turned out – leave a comment below and let me know.

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The post Slow Cooker Chicken Burrito Bowls appeared first on Noble Pig.

Cast-Iron Cornbread with Chipotle, Jalapeños and Hot Honey

I’ve made a jalapeño cornbread for years, usually adding chili powder and taking it in more of a Mexican-inspired direction. Over time, I found myself liking the smoky flavor of chipotle and adobo more than the chili powder version I’d been making. I wanted something different to make during chili season and this is where I ended up.

The part I like most is putting the fresh jalapeños and most of the hot honey into the hot cast-iron skillet before the batter goes in. They bake at the bottom of the cornbread instead of being mixed throughout it, so the bottom picks up the jalapeño, butter and honey while the chipotle and adobo season the batter itself.

I also use whole buttermilk whenever I can find it. In the stores around me, it’s labeled Bulgarian buttermilk, and I like the cornbread better with it. It’s not a deal breaker if you can’t locate it. Sour cream, melted butter and oil also help keep the cornbread tender too, especially after it cools.

There’s also a quarter teaspoon of liquid smoke in the batter. It sounds like almost nothing, and that’s the idea. The cornbread doesn’t taste like liquid smoke. It’s there to reinforce the chipotle.

The last tablespoon of hot honey goes over the top after baking, so you still taste it separately from the honey that cooked with the jalapeños. Between that, the chipotle, adobo and smoke in the batter, this ended up being the cornbread I wanted next to my favorite chili recipe.

The Decisions Behind This Recipe

• I tried the jalapeño in the batter first, which is how I’d always made jalapeño cornbread, but I liked it much better when I put it directly into the hot skillet. The chipotle and adobo stay in the batter, so the smoky flavor stays, while the fresh jalapeño gets butter and hot honey all to itself at the bottom.
• I also tried putting all of the hot honey in the skillet, but I missed tasting it on the finished cornbread. Holding back a tablespoon fixed that. Most of it still cooks with the jalapeño and butter, but you get hot honey straight from the bottle at the end too.
• I kept the sour cream, butter and oil because I liked the way cornbread stayed soft after it cooled. Butter alone gave me the flavor I wanted, but adding some neutral oil kept the texture softer later. The sour cream gives the batter more moisture without making it loose.
• There’s twice as much cornmeal as flour because I still want this to taste like cornbread, not cake. I use fine-ground yellow cornmeal, and once the batter is mixed, I leave it alone for five minutes before it goes into the skillet. That gives the cornmeal a few minutes to absorb some of the liquid before baking.
• I give the cast iron a full ten minutes in the oven after it reaches 400°F. I want the butter to react as soon as it goes in, because the jalapeño and hot honey follow right behind it. A skillet that has only warmed up while the oven preheats doesn’t give me the same result.

Ingredients

• Fine-ground yellow cornmeal – Fine-ground gives the cornbread a smoother texture while still letting it taste like cornmeal. Avoid cornmeal mix or self-rising cornmeal because the leavening and salt are already in this recipe.
• All-purpose flour – There’s enough flour to give the cornbread support, but not enough to make it cake-like.
• Granulated sugar – Only 2 tablespoons. This is very much a savory cornbread, with the hot honey adding most of the sweetness. If you want a sweeter cornbread, my lemon blueberry cornbread is made with fresh blueberries, lemon zest and a little more sugar.
• Baking powder and baking soda – Both help the cornbread rise, while the baking soda also reacts with the acidity in the buttermilk and sour cream.
• Fine sea salt – Keeps the cornmeal, dairy and chiles from tasting sad.
• Liquid smoke – Measure this one. A quarter teaspoon is enough to support the smoke from the chipotle without tasting like liquid smoke.
• Whole buttermilk – I prefer whole buttermilk for the texture it gives the cornbread. In my stores, it’s often labeled Bulgarian buttermilk, but it’s okay if you can’t find it.
• Full-fat sour cream or whole-milk Greek yogurt – Adds moisture to the batter and helps keep the cornbread tender. Stick with full-fat for this recipe.
• Eggs – Help the cornbread hold together once sliced.
• Unsalted butter – Melted butter goes into the batter for flavor, with another tablespoon held back for the hot cast-iron skillet.
• Avocado oil or vegetable oil – A neutral oil helps the cornbread stay tender after it cools without adding another flavor.
• Chipotle pepper in adobo – Use one pepper from the can and mince it finely. It gives the batter smoky chile flavor without relying on the fresh jalapeño for all of the heat.
• Adobo sauce – This is the sauce from the same can as the chipotle pepper, so you don’t need to buy anything separately.
• Fresh jalapeño – Finely diced with the seeds and ribs removed. This goes directly into the skillet instead of being stirred into the batter.
• Hot honey – Most goes into the skillet with the jalapeño, with the last tablespoon saved for drizzling over the cornbread after baking.

How to Make Chipotle Hot Honey Skillet Cornbread

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

• Step One (heat the skillet)
  Put a 10-inch cast-iron skillet in the oven and preheat everything to 400°F. Once the oven is hot, leave the skillet in there for another 10 minutes. I want the cast iron really hot before anything goes into it because the jalapeños and hot honey are going straight into the pan.
• Step Two (make the batter)
  Whisk the cornmeal, flour, sugar, baking powder, baking soda and sea salt together in a large bowl. In another bowl, whisk the buttermilk, sour cream, eggs, melted butter, oil, liquid smoke, minced chipotle and adobo sauce. Pour the wet ingredients into the dry and fold until you don’t see any dry flour or cornmeal. Stop there. Cornbread doesn’t improve because you kept stirring it.
• Step Three (let it sit)
  Let the batter rest for 5 minutes before it goes into the skillet. That gives the fine-ground cornmeal time to absorb some of the liquid, and I think the texture is better for it.
• Step Four (build the bottom)
  Have the jalapeños and hot honey ready before you pull the skillet from the oven because this part goes fast. Add the remaining tablespoon of butter to the hot pan and swirl it across the bottom and up the sides. Scatter the jalapeños evenly over the bottom, then drizzle 3 tablespoons of hot honey over them.
• Step Five (add the batter and bake)
  Spoon the batter over the jalapeños and hot honey right away, then spread it evenly without stirring up what’s on the bottom. Bake for 15 to 20 minutes, until the cornbread is golden around the skillet and a toothpick inserted near the center comes out with a few moist crumbs. Don’t wait for a completely dry toothpick. That’s how good cornbread turns into dry cornbread.
• Step Six (cool and finish)
  Let the cornbread sit in the skillet for 10 to 15 minutes before slicing. Drizzle the remaining tablespoon of hot honey over the top right before serving.

Recipe Tips

• Have the diced jalapeño and hot honey measured before you remove the skillet from the oven. Once the butter comes in contact with the hot cast iron, you want everything ready to go. This isn’t the time to realize you still need to chop the jalapeño.
• The butter should melt immediately when added to the skillet. If it doesn’t, the skillet probably isn’t hot enough yet. Swirl the butter across the bottom and up the sides before adding the jalapeño.
• Spread the jalapeño evenly across the bottom of the skillet, then drizzle the hot honey over as much of it as you can. Anything you add or pour into one area is going to end up concentrated in a couple of slices.
• Once the jalapeño and hot honey are in the skillet, don’t leave it sitting around before adding the batter. You’ve spent all that time getting the cast iron hot, so use it while it’s hot.
• Start checking at 15 minutes because cast iron and ovens don’t all bake the same. I remove the cornbread when the center is set and a toothpick comes out with a few moist crumbs. A completely dry toothpick is not the goal.
• Give it 10 to 15 minutes before cutting into it. It’s still very hot when it comes out, and I get better slices after it has had time in the skillet.

Storage and Reheating

• Once the cornbread has cooled, remove it from the cast-iron skillet instead of using the skillet as a storage container. Keep it in an airtight container at room temperature for up to 2 days.
• For longer storage, refrigerate it in an airtight container for up to 5 days. I like the texture at room temperature, so I let refrigerated pieces lose some of their chill or warm them before serving.
• For one or two slices, the microwave is the fastest option. Heat them briefly, around 10 to 20 seconds at a time, until warm. Cornbread can go from warm to tough surprisingly fast in a microwave, so don’t get ambitious.
• To warm several pieces, wrap them loosely in foil and put them in a 300°F oven until warmed through. Add more hot honey after reheating if you want it.
• This cornbread also freezes well. Once completely cool, wrap individual slices tightly and place them in a freezer-safe container or bag for up to 3 months. Thaw overnight in the refrigerator or for a few hours at room temperature, then reheat as above. Wait until after reheating to add any extra hot honey.

FAQs

• How spicy is chipotle hot honey skillet cornbread?
  It has some heat, but it’s still easy to eat. The chipotle and adobo give the batter smoky chile flavor, the fresh jalapeño adds more heat, and the hot honey adds sweetness along with it. Removing the jalapeño seeds and ribs keeps the fresh chile from becoming too strong.
• Can I make this cornbread less spicy?
  Yes. I would reduce the fresh jalapeño first because that’s the easiest source of heat to adjust without changing the smoky flavor of the batter. You can also use a milder hot honey. I would leave the chipotle and adobo alone unless you want less of that flavor too.
• Can I make this without a cast-iron skillet?
  You can use another 10-inch oven-safe skillet that can handle a 400°F oven and a full preheat. The bottom may not brown the same way because another pan won’t necessarily heat like cast iron. I wouldn’t use a glass baking dish for this method.
• Can I use a different size cast-iron skillet?
  A 10-inch skillet gives the batter the thickness and bake time I developed the recipe around. A 9-inch skillet will make a thicker cornbread and will require more time, while a 12-inch skillet will make it thinner and bake faster. If you change the skillet size, watch the center rather than relying only on the stated baking time.
• Can I use regular honey instead of hot honey?
  Yes. You’ll lose the chile heat from the hot honey, but you’ll still have chipotle, adobo and jalapeño in the cornbread. Regular honey will give you the same sweetness without that additional heat.
• Can I leave out the liquid smoke?
  Yes. The chipotle and adobo still give the cornbread smoky flavor without it. I wouldn’t add more chipotle to make up for it because you’ll also be adding more heat.
• Can I use Greek yogurt instead of sour cream?
  Yes. Whole-milk Greek yogurt can be used in the same amount as the full-fat sour cream. Stick with a full-fat or whole-milk version for the closest texture.
• Can I use regular milk instead of buttermilk?
  I wouldn’t make that substitution directly. Buttermilk adds both acidity and a thicker consistency, and the acidity is important because baking soda is part of the leavening in this recipe. Regular milk changes more than one thing at once.
• Can I use pickled or canned jalapeños?
  I would stick with fresh jalapeño for this recipe. It goes directly into the hot skillet, while pickled jalapeños contain vinegar and considerably more moisture. I haven’t developed the recipe around that extra liquid, so I wouldn’t consider them interchangeable.
• What do you serve with chipotle hot honey cornbread?
  This is the cornbread I make for chili season. It’s also good with barbecue, pulled pork, smoked meats, beans and hearty soups. I especially like it with foods where hot honey on the side makes sense too.
• Can I make it ahead?
  Yes. I would make it no more than a day ahead, keep it airtight once cool, then warm it before serving. Save any extra hot honey for after reheating.

From My Kitchen Notes

Small observations from the margins.

• I like things that can take some heat.
• I’ve noticed sweetness gets more interesting after it’s been through something.
• I don’t confuse familiar with finished.
• Things get better when I stop putting everything in the same place.
• I can usually tell when I’m trying to improve something and when I’m only making it busier.
• Some things don’t reveal themselves until you cut into them.
• I don’t mind changing a recipe I’ve loved for years if my taste has changed with me.
• I like when the part you don’t see right away has its own reason for being there.

When Sweet and Spicy Belong Together

• Grilled Spicy Honey Garlic Chicken – Honey, garlic, chile heat.
• Pineapple Habanero Hot Sauce – Pineapple, habanero, honey.
• Hot Honey Peach Chicken and Waffle Bites – Peach hot honey, chicken, pickles.
• Slow Cooker Korean BBQ Chicken – Gochujang, honey, Korean BBQ sauce.
• Carolina-Style Brown Sugar Vinegar BBQ Sauce – Brown sugar, molasses, vinegar.

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Chipotle Hot Honey Skillet Cornbread

Chipotle hot honey skillet cornbread is made with chipotle and adobo in a tender buttermilk batter, while fresh jalapeños and hot honey cook directly against a buttered cast-iron skillet. More hot honey is drizzled over the cornbread after baking.

Course Side Dish

Cuisine American

Keyword buttermilk cornbread, chipotle hot honey skillet cornbread, hot honey cornbread, smoky cornbread, sweet and spicy cornbread

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Additional Time: 10 minutes minutes

Total Time 40 minutes minutes

Servings 8 to 10

Calories 284kcal

Author Cathy Pollak

Equipment

• cast iron skillet 10" Preheating the cast ironbefore adding the jalapeños, hot honey and batter provides the direct heat needed for the bottom of the cornbread to brown properly.
• mixing bowls (large and medium). For whisking dry ingredients and wet ingredients.
• whisk Distributes the leaveners evenly through the dry ingredients and mixes the wet ingredients.
• rubber spatula Makes it easier to fold the batter without overworking it and to spread it in the hot skillet.

Ingredients

• 1⅓ cups (208 g) fine-ground yellow cornmeal
• ⅔ cup (80 g) all-purpose flour
• 2 tbsps (25 g) granulated sugar
• 1½ tsps (6 g) baking powder
• ½ tsp (2 g) baking soda
• 1 tsp (6 g) fine sea salt
• 1 cup (240 ml) whole Buttermilk or 2%
• ½ cup (120 g) full-fat sour cream or whole-milk Greek yogurt
• 2 large eggs
• 6 tbsps (85 g) unsalted butter melted, divided
• 2 tbsps (30 ml) avocado oil or vegetable oil
• ¼ tsp (1 ml) liquid smoke
• 1 chipotle pepper in adobo finely minced
• 1 tbsp (15 g) chipotle adobo sauce (from the same can the chipotle pepper was in)
• ¼ cup (~35 g) finely diced fresh jalapeño seeds and ribs removed
• 4 tbsps (84 g) hot honey divided

Instructions

• Place a 10-inch (25 cm) cast-iron skillet in the oven. Preheat the oven to 400°F (204°C), leaving the skillet in the oven for at least 10 minutes once the oven reaches temperature.
• Whisk the fine-ground yellow cornmeal, all-purpose flour, granulated sugar, baking powder, baking soda and sea salt together in a large bowl until evenly distributed.
  1⅓ cups (208 g) fine-ground yellow cornmeal, ⅔ cup (80 g) all-purpose flour, 2 tbsps (25 g) granulated sugar, 1½ tsps (6 g) baking powder, ½ tsp (2 g) baking soda, 1 tsp (6 g) fine sea salt
• In a separate bowl, whisk the whole buttermilk, sour cream, eggs, 5 tablespoons (71 g) melted butter, oil, liquid smoke, minced chipotle pepper and adobo sauce until well mixed.
  1 cup (240 ml) whole Buttermilk, ½ cup (120 g) full-fat sour cream, 2 large eggs, 6 tbsps (85 g) unsalted butter, 2 tbsps (30 ml) avocado oil, ¼ tsp (1 ml) liquid smoke, 1 chipotle pepper in adobo, 1 tbsp (15 g) chipotle adobo sauce
• Pour the wet ingredients into the dry ingredients and fold only until no dry pockets of flour or cornmeal remain. Do not overmix. Let the batter rest for 5 minutes to give the fine-ground cornmeal time to absorb some of the liquid.
• Carefully remove the hot cast-iron skillet from the oven. Add the remaining 1 tablespoon (14 g) butter and swirl to coat the bottom and sides. Scatter the diced jalapeños evenly across the bottom, then drizzle 3 tablespoons (63 g) hot honey over the jalapeños.
  ¼ cup (~35 g) finely diced fresh jalapeño, 4 tbsps (84 g) hot honey
• Immediately spoon the rested cornbread batter over the jalapeños and hot honey. Spread the batter evenly without disturbing the jalapeños on the bottom of the skillet.
• Bake for 15 to 20 minutes, until the cornbread is golden around the perimeter and a toothpick inserted near the center comes out with a few moist crumbs. Do not wait for a completely dry toothpick, which can result in dry cornbread.
• Let the cornbread cool in the skillet for 10 to 15 minutes. Drizzle the remaining 1 tablespoon (21 g) hot honey over the top before slicing and serving.

Notes

• Use fine-ground yellow cornmeal for the texture and hydration intended in this recipe.
• Give the cast-iron skillet the full 10-minute heating time after the oven reaches 400°F (204°C). The skillet needs to be thoroughly hot before the butter, jalapeños and hot honey are added.
• Have the diced jalapeño and measured hot honey ready before removing the skillet from the oven so the batter can be added while the cast iron remains hot.
• Fold the wet and dry ingredients only until the dry pockets disappear. Overmixing can make the cornbread tougher.
• The 5-minute batter rest gives the cornmeal time to begin absorbing the liquid before baking.
• A toothpick with a few moist crumbs is the preferred doneness cue. Waiting until it comes out completely dry can result in overbaked cornbread.
• The hot honey is intentionally divided. Three tablespoons (63 g) cook against the skillet with the jalapeño, while 1 tablespoon (21 g) is reserved for the finished cornbread.
• Full-fat sour cream or whole-milk Greek yogurt can be used. Avoid reduced-fat products, which contain more water and can change the batter.
• For less heat, reduce the amount of chipotle pepper or fresh jalapeño rather than eliminating the adobo sauce entirely.

 

 

If you’re making this Chipotle Hot Honey Skillet Cornbread, 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: 90g | Calories: 284kcal | Carbohydrates: 34g | Protein: 5g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 400mg | Potassium: 130mg | Fiber: 2g | Sugar: 12g | Vitamin A: 455IU | Vitamin C: 5mg | Calcium: 51mg | Iron: 1mg

Have you made this Chipotle Hot Honey Skillet Cornbread? 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 Chipotle Hot Honey Skillet Cornbread appeared first on Noble Pig.

Homemade Milk Bread Rolls Made with Tangzhong

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

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

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

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

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

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

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

The Decisions Behind This Recipe

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

Ingredients

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

How to Make Milk Bread Rolls

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

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

Recipe Tips

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

Storage and Reheating

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

FAQs

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

From My Kitchen Notes

Small observations from the margins.

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

More Reasons to Make the Bread Yourself

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

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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.

Smoked Tomato Bloody Mary Mix for Vodka or Gin Cocktails

Football is back, tomatoes are at their best, and if the grill or smoker is already going, I wanted to put a batch of tomatoes out there too. I’ve made my Bloody Marys pretty much the same way for years, but smoking the tomatoes first turned out to be a really good decision.

The finished mix still tastes like a Bloody Mary, but there’s more going on underneath the tomato, horseradish and Worcestershire. It’s smoky without tasting like I dumped liquid smoke into it, and it still tastes like tomato. I know smoked cocktails can get gimmicky fast, so I wanted to make sure this one didn’t become a stunt with tomato juice attached.

I make the mix ahead, get it cold, and add vodka or gin when I’m ready to pour one. Then it’s a matter of deciding how ridiculous I want to get with the garnishes. I err on the side of ridiculousness, usually.

The Decisions Behind This Recipe

• The Roma tomatoes, onion, garlic and jalapeño all go onto the smoker before anything gets blended, so the smoke is already part of the vegetable base before this ever becomes Bloody Mary mix. I didn’t want to start with regular tomato juice and then try to make it taste smoked afterward.
• I also use two smoker temperatures on purpose. The vegetables spend the first 30 minutes at 250°F so they have time to take on smoke, then I raise the temperature to 325°F so the tomatoes and onion can finish softening and pick up some char.
• Because the smoked vegetables themselves become the base of the mix, this is more like a puréed vegetable preparation than seasoned tomato juice. That gives it more body, and the tomatoes, onion, garlic and jalapeño remain noticeable once everything else goes in.
• The condensed beef consommé is probably the ingredient that looks strangest on paper, but I love what it does. It adds a savory quality that tomato juice alone doesn’t have and makes the mix taste more substantial without making it taste like beef broth.
• The heat isn’t coming from one place either. There’s jalapeño, prepared horseradish, chipotle powder, black pepper and mustard powder, so the heat doesn’t taste the same from beginning to end, and no single hot sauce takes over the drink.

Ingredients

• Roma tomatoes – They have more flesh and less watery seed material than slicing tomatoes, which gives the finished mix more body once everything is blended.
• Sweet yellow onion – A sweet onion softens on the smoker without adding too much onion bite to the finished mix.
• Garlic – Five cloves sounds like a lot until you remember they’re being smoked and cooked. Crushing the cloves exposes more surface area to the smoke and helps them soften.
• Jalapeño – I remove the stem, seeds and ribs so the pepper contributes heat without making the batch revolve around the jalapeño.
• Olive oil – Enough to coat the vegetables before they go into the smoker.
• Condensed beef consommé – Use condensed consommé, not prepared broth. It’s much more concentrated, which is important because you only need a half cup.
• Worcestershire sauce – Three tablespoons sounds like a lot, but there are four cups of smoked vegetable purée to season. It adds salt, acidity and sweetness along with savory flavor.
• Prepared horseradish – Make sure this is prepared horseradish from the refrigerated or condiment section, not creamy horseradish sauce. You want the pungency of the actual horseradish without mayonnaise or other ingredients changing the mix.
• Dill pickle juice – Use the brine straight from a jar of dill pickles you like. It adds salt and acidity along with whatever garlic, dill and spices are already flavoring the brine.
• Smoked paprika – This adds another source of smoke without adding much heat.
• Mustard powder – A small amount adds another savory, slightly sharp element without making the drink taste like mustard.
• Chipotle chile powder – This is both smoky and spicy, so a little goes a long way. It’s not the same thing as chili powder or canned chipotles in adobo.
• Black pepper, garlic powder and onion powder – These season the purée after the smoked vegetables have been measured, so I can control how much goes into the finished mix.
• Fresh lemon juice and apple cider vinegar – Both add acidity, but they taste different enough that I like using them together. Lemon tastes fresh and citrusy, while apple cider vinegar has more bite.
• Kosher salt – Add this only after the mix is blended and tasted. The consommé, Worcestershire and pickle juice have already contributed quite a bit of salt.
• Vodka or gin – Vodka stays neutral, while gin adds its own botanicals to everything already going on in the mix. I like it with either, so this really comes down to how you like your Bloody Mary, including whether you’re someone who takes yours all the way to a dill pickle bacon Bloody Mary.
• Tajín and garnishes – These are completely optional. I like the salty chile-lime Tajín around the rim, and from there you can go as restrained or completely unhinged as you want with the garnishes.

How to Make Smoked Tomato Bloody Mary Mix

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

• Step One (smoke the vegetables)
  Preheat the smoker to 250°F (120°C). Toss the Roma tomatoes, onion, garlic and jalapeño with the olive oil, then arrange everything in a foil pan. Smoke for 30 minutes at 250°F so the vegetables have time to take on smoke before increasing the smoker to 325°F (165°C). Continue cooking for about 15 minutes, until the tomatoes and onion are soft and you’re starting to see a little char.
• Step Two (blend the smoked vegetables)
  Transfer the smoked tomatoes, onion, garlic and jalapeño to a blender and purée until smooth. I use a high-powered blender and don’t find straining necessary, but if you want a finer texture, pass the purée through a fine-mesh strainer to remove any tomato skins and small pieces that remain.
• Step Three (measure the purée)
  Measure 4 cups (960 ml) of the smoked vegetable purée and return it to the blender. Don’t skip the measuring part because tomatoes can vary quite a bit in how much water they contain. Using 4 cups keeps the rest of the recipe in the right proportions instead of assuming every three pounds of tomatoes will give you the same amount.
• Step Four (season the Bloody Mary mix)
  Add the condensed beef consommé, Worcestershire sauce, prepared horseradish, pickle juice, smoked paprika, mustard powder, chipotle powder, black pepper, garlic powder, onion powder, lemon juice and apple cider vinegar. Blend until everything is evenly mixed into the purée.
• Step Five (taste and chill)
  Taste the mix before adding any salt because the beef consommé, Worcestershire and pickle juice are already salty, and the brands you use can make a difference. Add kosher salt only if it needs it, then refrigerate the mix until it is cold.
• Step Six (make the cocktail)
  Fill a 16-ounce pint glass with ice, then add 1½ ounces (45 ml) vodka or gin and 4½ ounces (135 ml) smoked Bloody Mary mix. Stir well with a long cocktail spoon until cold, then add a Tajín rim if you want one and whatever garnishes have managed to survive until serving time.

Recipe Tips

• Don’t increase the smoker temperature early. Give the vegetables the full 30 minutes at 250°F before raising it to 325°F.
• Go by the vegetables more than the clock at the end. The tomatoes should be soft, the onion should be tender and you should see some light charring before you pull everything off.
• If you like a stronger horseradish flavor, taste the mix again before serving. Prepared horseradish loses some of its pungency as it sits in the refrigerator, so you may want to add more right before making the cocktails.

Storage

• Keep the smoked Bloody Mary mix in an airtight container in the refrigerator for up to 4 days. Store the mix without vodka or gin and add the spirit when you make each drink.
• The mix can also be frozen for 4 to 6 months in a freezer-safe container, leaving about 1 inch of room at the top for expansion. Thaw it overnight in the refrigerator, then stir or blend it again if the purée has separated.
• Do not store the finished cocktail with ice or garnishes already added. Keep the mix by itself, then add the spirit, ice and everything fun on top when you’re ready to serve it.

FAQs

• Can I make smoked Bloody Mary mix ahead of time?
  Yes. I prefer making the mix a day ahead and keeping it refrigerated until I’m ready to make the cocktails. Taste it before serving and adjust the horseradish if needed.
• Do I have to strain the Bloody Mary mix?
  No. I use a high-powered blender and mine gets smooth enough that I don’t bother. If you prefer a finer texture or your blender leaves behind tomato shrapnel, pass the purée through a fine-mesh strainer.
• Can I make this without a smoker?
  The smoking method is the point of this recipe, so I wouldn’t try to fake it with liquid smoke. A pellet grill or charcoal grill that can maintain the temperatures in the recipe and provide indirect heat and smoke will also work.
• Can I use a different kind of tomato?
  You can. A juicier tomato may give you a thinner purée, so be sure to measure the 4 cups called for in the recipe before adding the remaining ingredients.
• Is vodka or gin better in a Bloody Mary?
  Both are fine, so I’d use whichever one you already prefer in a Bloody Mary. The recipe was written and tested for either.
• How spicy is this Bloody Mary mix?
  There’s noticeable heat, but I wouldn’t call the mix overwhelmingly spicy. If you want more, the horseradish and chipotle are the easiest places to adjust it.
• How much Bloody Mary mix do I use per cocktail?
  Use 4½ ounces (135 ml) of smoked Bloody Mary mix with 1½ ounces (45 ml) of vodka or gin, a 3:1 ratio.

From My Kitchen Notes

Small observations from the margins.

• Things get interesting once you stop treating them the usual way.
• What you do before everything gets mixed together is important.
• More flavor doesn’t always mean more ingredients.
• Changing the beginning changes everything that comes after it.
• You can take something familiar pretty far without making it unrecognizable.
• There’s a difference between transformation and disguise.
• Not everything that gets strained out was a mistake.
• Sometimes the part that makes things better happens before anyone sees the finished version.
• Knowing when to stop adding things is part of understanding what you’re making.
• The problem isn’t always what’s missing. Sometimes it’s what has never been allowed to change.

What I’m Pouring When Sweet Isn’t the Goal

• Dill Pickle Margarita – Pickle brine, tequila, fresh lime.
• Extra Dirty Martini – Brine-first, ice-cold, lots of umami.
• Mezcal Margarita – Controlled smoke, Cointreau, fresh lime.
• Negroni – Gin, Campari, sweet vermouth.
• Spicy Watermelon Jalapeño Margarita – Fresh watermelon, jalapeño, tequila.
• Hot Honey Peach Margarita – Fresh peach, hot honey, chile.

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

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Smoked Tomato Bloody Mary Mix

Smoked Tomato Bloody Mary Mix uses Roma tomatoes, onion, garlic and jalapeño smoked at two temperatures, then blended with beef consommé, Worcestershire, horseradish, pickle juice and spices. Serve 4½ ounces of the chilled mix with vodka or gin for each cocktail.

Course Drinks

Cuisine American

Keyword Bloody Mary cocktail, homemade Bloody Mary mix, smoked Bloody Mary mix, smoked tomato Bloody Mary mix, smoked tomatoes

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Chilling 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 8 to 10 cocktails

Calories 80kcal

Author Cathy Pollak

Equipment

• pellet grill , smoker or charcoal grill. Any setup that can maintain the indicated temperatures and provide indirect heat and smoke will work for smoking the vegetables.
• heavy-duty aluminum foil pan Keeps the vegetable together and makes them easy to remove from the smoker.
• Blender A high-powered blender can purée the smoked vegetables finely enough that straining may not be necessary.
• large fine mesh sieve (optional). Removes tomato skins and remaining solids when a smoother Bloody Mary mix is preferred.
• large liquid measuring cup Important for measuring exactly 4 cups of smoked vegetable purée for the finished mix.
• 16 oz pint glasses For assembling each Bloody Mary.
• long cocktail spoon For stirring the cocktail with ice.

Ingredients

Smoked Vegetables:

• 3 lbs (1.36 kg) Roma tomatoes
• 1 large sweet yellow onion halved
• 5 cloves garlic crushed
• 1 jalapeño halved, stem, seeds and ribs removed
• 2 tbsps (30 ml) olive oil

Bloody Mary Mix:

• 4 cups (960 ml) smoked vegatable purée from above
• ½ cup (120 ml) condensed beef consommé
• 3 tbsps (45 ml) Worcestershire sauce
• 1 tbsp (15 g) prepared horseradish
• 1 tbsp (15 ml) dill pickle juice/brine
• 2 tsps (5 g) smoked paprika
• ½ tsp (1 g) mustard powder
• ½ tsp (1 g) chipotle chile powder
• 1 tsp (2 g) ground black pepper
• 1 tsp (3 g) garlic powder
• 1 tsp (2 g) onion powder
• 2 tbsps (30 ml) fresh lemon juice
• 2 tsps (10 ml) apple cider vinegar
• kosher salt to taste

For Each Bloody Mary Cocktail:

• ice
• 1½ oz (45 ml) vodka or gin
• 4½ oz (135 ml) smoked Bloody Mary mix

Optional Garnishes:

• Tajín for the rim
• pickled okra
• dill pickles
• celery sticks
• smoked sausage
• cherry tomatoes
• lime wedges

Instructions

• Preheat the smoker to 250°F (120°C).
• To smoke the vegetables, toss the Roma tomatoes, onion, garlic and jalapeño with the olive oil until evenly coated. Arrange the vegetables in a foil pan for easy removal from the smoker.
  3 lbs (1.36 kg) Roma tomatoes, 1 large sweet yellow onion, 5 cloves garlic, 1 jalapeño, 2 tbsps (30 ml) olive oil
• Smoke at 250°F (120°C) for 30 minutes to give the vegetables time to take on smoke. Increase the smoker temperature to 325°F (165°C) and continue cooking for about 15 minutes, or until the tomatoes and onion are soft and the vegetables are lightly charred.
• To make the smoked vegetable purée, transfer the tomatoes, onion, garlic and jalapeño to a blender and purée until smooth.
• For a smoother Bloody Mary mix, pass the purée through a fine-mesh strainer to remove tomato skins and any remaining solids. This may not be necessary when using a high-powered blender.
• To make the Bloody Mary mix, measure 4 cups (960 ml) of the smoked vegetable purée and return it to the blender. Measuring the purée keeps the proportions consistent since tomatoes can vary in moisture content.
  4 cups (960 ml) smoked vegatable purée
• Add the condensed beef consommé, Worcestershire sauce, prepared horseradish, pickle juice, smoked paprika, mustard powder, chipotle powder, black pepper, garlic powder, onion powder, lemon juice and apple cider vinegar. Blend until thoroughly incorporated.
  ½ cup (120 ml) condensed beef consommé, 3 tbsps (45 ml) Worcestershire sauce, 1 tbsp (15 g) prepared horseradish, 1 tbsp (15 ml) dill pickle juice/brine, 2 tsps (5 g) smoked paprika, ½ tsp (1 g) mustard powder, ½ tsp (1 g) chipotle chile powder, 1 tsp (2 g) ground black pepper, 1 tsp (3 g) garlic powder, 1 tsp (2 g) onion powder, 2 tbsps (30 ml) fresh lemon juice, 2 tsps (10 ml) apple cider vinegar
• Taste the Bloody Mary mix before adding salt since the beef consommé, Worcestershire sauce and pickle juice already contribute salt. Season as needed and refrigerate until cold.
  kosher salt
• To make each Bloody Mary cocktail, fill a 16-ounce pint glass with ice. Add 1½ ounces (45 ml) vodka or gin and 4½ ounces (135 ml) smoked Bloody Mary mix.
  ice, 1½ oz (45 ml) vodka, 4½ oz (135 ml) smoked Bloody Mary mix
• Stir with a long cocktail spoon until cold and evenly mixed. Add a Tajín rim and garnishes as desired, then serve immediately.
  Tajín, pickled okra, dill pickles, celery sticks, smoked sausage, cherry tomatoes, lime wedges

Notes

• Three pounds of Roma tomatoes should produce approximately 4 cups of smoked vegetable purée, but tomato moisture varies. Measure 4 cups of purée before adding the remaining Bloody Mary mix ingredients so the proportions remain consistent.
• A high-powered blender may produce a smooth enough mixture that straining is unnecessary. For a finer texture, pass the smoked vegetable purée through a fine-mesh strainer before measuring it.
• The Bloody Mary mix can be refrigerated in an airtight container for 5–7 days. Its seasoning becomes more integrated after about 24 hours. Prepared horseradish loses some of its pungency as it sits, so additional horseradish can be added closer to serving when a stronger horseradish flavor is preferred.
• Freeze the mix for 4–6 months in freezer-safe containers or bags, leaving about 1 inch (2.5 cm) of headspace. Thaw overnight in the refrigerator and stir or blend again before serving if separation occurs.
• Nutrition information is calculated for one 4½-ounce (135 ml) serving of Bloody Mary mix, the amount used for one cocktail. Vodka, gin, ice, Tajín and optional garnishes are not included in the nutrition calculation.

 

 

 

If you’re making this Smoked Tomato Bloody Mary 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: 135ml | Calories: 80kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 510mg | Potassium: 390mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1050IU | Vitamin C: 22mg | Calcium: 35mg | Iron: 1mg

Have you made this Smoked Tomato Bloody Mary Mix? I’d love to hear how it turned out – leave a comment below and let me know.

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

The post Smoked Tomato Bloody Mary Mix 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.

 

 

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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.

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