Noble Pig

Snickers Poke Cake

Cathy Pollak — Sat, 29 Aug 2026 18:14:50 +0000

This Snickers poke cake fills chocolate cake with chocolate pudding, caramel and roasted salted peanuts before topping it with whipped topping and chopped Snickers. The candy bars finish the cake, but chocolate, caramel and peanuts are already inside, so the Snickers flavor doesn’t depend on the topping.

Snickers Poke Cake with Chocolate, Caramel and Peanuts Inside

Some birthdays happen on the weekend, when we have time to make an extra special cake, plan the dinner and turn the day into something more exciting. But reality is, so many of our birthdays are on a Tuesday, right in the middle of an already overscheduled week, which is exactly when a poke cake like this comes in handy.

I still like to celebrate the actual day, on the day. Even if the big dinner is happening over the weekend, I’m not letting somebody’s birthday pass with, “We’ll do something Saturday.” Because shame on us. There needs to be some acknowledgement of the actual day, and there’s nothing better than cake for that.

In summer, I usually make my Snickers ice cream sandwich cake instead. This is the one I want when it’s not ninety degrees outside and I’m willing to turn on the oven.

This Snickers poke cake is the one I make for that kind of midweek birthday celebration. It starts with a chocolate cake mix, which is what I want when I’m trying to make a regular weeknight feel more fun without it becoming a project. Once it comes out of the oven, I poke it with the handle of a wooden spoon and fill the holes with instant chocolate pudding, or specifically Snickers pudding when I can find it.

I add caramel and roasted salted peanuts, and that part is important because I don’t want this to be a chocolate cake that only tastes like Snickers when I happen to get a piece of candy from the top. Chocolate, caramel and peanuts are already inside the cake before the chopped Snickers ever go on.

And yeah, I’m not even going to pretend this isn’t decadent. It’s supposed to be. There’s pudding in the cake, caramel over the pudding, whipped topping, salted peanuts and candy bars on top. This is hardly a sensible Tuesday-night dessert. It’s what I make because Tuesday happens to be somebody’s birthday, and tonight gets to be more ridiculous than usual. Don’t forget the ice cream and candles.

The Decisions Behind This Recipe

I wanted the cake to taste like Snickers before the chopped candy bars ever went on top. I can layer whole candy inside something like my peppermint patty brownies, but chopped Snickers are better as the finish on this cake. That meant chocolate, caramel and peanuts had to be inside the cake instead of relying on the Snickers pieces for all the flavor at the end.
Then came the pudding, and this is where I had to think further ahead. Snickers instant pudding mix is pretty easy to find right now, and I see it in stores regularly, so grab a few boxes if you can. It gives the inside of the cake a more specific Snickers flavor, but there’s no guarantee a specialty pudding like that will be around forever. I made sure instant chocolate pudding works too, and with caramel and roasted salted peanuts already in the cake, you don’t lose the Snickers flavor by using it.
I keep the pudding and caramel separate instead of mixing them together. The pudding goes into the holes first because I want a thicker chocolate filling down inside the cake. The caramel gets drizzled over afterward, so you still taste it separately instead of turning the pudding and caramel into one sweet brown filling.
Half of the roasted salted peanuts go on before the cake chills. I wanted peanuts below the whipped topping, not all sitting on top as decoration. The other half stay back until the end, where they keep more of their roasted crunch.
And I specifically use salted peanuts. There’s already lots of sweetness coming from the cake mix, pudding, caramel, whipped topping and Snickers, so the salt is more important than it seems.
The final caramel, peanuts and chopped Snickers go on after the cake has chilled. By this point, chocolate, caramel and peanuts are already inside the dessert. The chopped candy bars get to be the finish instead of having to explain why this is a Snickers cake.

Ingredients

Chocolate cake mix – Devil’s food, dark chocolate or regular chocolate cake mix all work. If your brand calls for different amounts of water, oil or eggs, follow the package directions for that mix.
Water, vegetable oil and eggs – These are for preparing the boxed cake mix. The amounts in this recipe match the mix I used, but another brand may vary slightly.
Instant Snickers pudding mix or instant chocolate pudding mix – Snickers pudding is my first choice because it takes the candy-bar flavor further. Instant chocolate pudding works very well too, especially with the caramel and salted peanuts already in the cake. Make sure it says instant, not cook-and-serve.
Whole milk – Use cold whole milk to prepare the instant pudding. It gives the pudding a thicker, creamier consistency than lower-fat milk.
Whipped topping – Let it thaw in the refrigerator before spreading it over the cake. I use an 8-ounce container.
Caramel topping – Look for a pourable caramel topping made for ice cream or desserts rather than a firm caramel sauce that sets hard when cold.
Roasted salted peanuts – The salted part is important. There’s already lots of sweetness in the cake, pudding, caramel and candy, and I want that little bit of salt mixed in with it.
Snickers bars – Chop full-size bars into small pieces for the top. Candy-bar sizes change over time, so I care more about having enough chopped Snickers to cover the cake generously than hitting an exact number of ounces. In fact, measure these with your heart.

How to Make Snickers Poke Cake

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

Step One (make the cake)
Preheat the oven to 350°F and spray a 9 x 13-inch baking pan with nonstick cooking spray. Prepare the chocolate cake batter with the water, oil and eggs, following the package directions if your brand calls for different amounts, then spread the batter evenly in the pan. This is the shortcut part, and I’m perfectly happy with that.
Step Two (bake and poke)
Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. While the cake is still hot, use the rounded handle of a wooden spoon to poke holes about 1/2 inch apart. Don’t go all the way through the cake. Stop about three-quarters of the way down so the pudding stays inside the cake instead of traveling through the holes and collecting at the bottom of the pan.
Step Three (add the pudding)
Don’t mix the pudding until you’re ready to pour it because instant pudding starts thickening almost immediately. Whisk the pudding mix with the cold milk until smooth, then pour it over the hot cake right away. Aim for the holes and use a spatula to help move the pudding across the surface and into them before it gets too thick to cooperate.
Step Four (add caramel and peanuts)
Drizzle about three-quarters of the caramel topping over the pudding, then scatter 1/2 cup of the roasted salted peanuts across the cake. Spread them out so you get some in every serving.
Step Five (chill)
Refrigerate the cake for at least 1 hour. You want it completely cold and the pudding set before the whipped topping goes on. If the cake is still warm, wait. Whipped topping and warm cake are not buddies.
Step Six (finish the cake)
Spread the thawed whipped topping over the chilled cake, then drizzle on the remaining caramel. Finish with the rest of the roasted salted peanuts and the chopped Snickers bars. Keep the cake refrigerated until you’re ready to serve it.

Recipe Tips

You want to poke the cake while it’s still hot. A warm cake is easier to poke without pulling up chunks of cake with the spoon handle.
Make sure to space the holes evenly across the cake. They don’t need to be measured with a ruler, but you also don’t want twenty holes crowded into one corner and three everywhere else. Too many close together can start tearing up the cake.
Don’t mix the instant pudding until you’re ready to pour it. Once the milk goes in, the timer starts. If you walk away and come back to nearly set pudding, getting it into the holes becomes considerably less fun.
Give the cake its full hour in the refrigerator before adding the whipped topping. The cake needs to be cold and the pudding needs to be set. If you spread whipped topping over a warm cake, you’ll know pretty quickly why you shouldn’t have.
If I care how the cake looks when it gets to the table, I save the final chopped Snickers and peanuts until close to serving. They’re perfectly edible after sitting in the refrigerator, but the peanuts are crunchier and the candy looks better when it hasn’t been sitting cold for a day.

Storage and Make-Ahead

Keep Snickers poke cake covered in the refrigerator because of the pudding and whipped topping. It’s served cold and will keep well for about 3 to 4 days. The cake gets softer as it sits, and I like it after several hours in the refrigerator, but by day three or four it will be noticeably softer than it was the first day.
For a weeknight birthday, you can make it earlier in the day and forget about it until dessert. If you want to work a day ahead, bake, poke and fill the cake with pudding, caramel and the first portion of peanuts, then cover and refrigerate it overnight. Add the whipped topping and remaining toppings the next day. You can also fully assemble it the day before if convenience matters more than appearance, although I’d still hold back the chopped Snickers and final peanuts until closer to serving.
I would not freeze this one. Between the pudding, whipped topping, caramel and candy, there are too many textures I like better straight from the refrigerator, and this cake is easy enough to make ahead without creating another problem for ourselves.

FAQs

Can I use cook-and-serve pudding instead of instant pudding?
No. Use instant pudding. Cook-and-serve pudding has a completely different preparation and will not act the same way when poured into the cake.
Can I use Snickers pudding instead of chocolate pudding?
Yes. If you can find instant Snickers pudding, that’s actually my first choice for this cake. Use it in the same amount as the instant chocolate pudding. I wrote the recipe so chocolate pudding works too because it’s much easier to find and I don’t want the cake to depend on a specialty product.
Why isn’t my pudding going into the holes?
Usually one of two things happened: the holes are too small or the pudding sat too long after mixing and started to set. Use the rounded handle of a wooden spoon and pour the pudding as soon as it’s mixed.
Why did pudding collect underneath my cake?
The holes probably went all the way through to the bottom of the pan. Stop the spoon handle about three-quarters of the way through the cake so the pudding has somewhere to settle inside it.
How far apart should I poke the holes?
Roughly 1/2 inch apart works well for this cake. Close enough that you get pudding throughout each serving, but not so close that you start breaking apart the cake.
Can I use homemade whipped cream instead of whipped topping?
Yes, especially if you’re serving the cake the same day. For a cake that needs to sit overnight or travel, whipped topping is more stable. If using homemade whipped cream ahead of time, I’d use a stabilized version rather than plain whipped cream and expect it to soften faster.
Can I use homemade caramel sauce?
Yes, as long as it stays pourable when cool. A very thick caramel that becomes firm in the refrigerator is not what you want because this cake is served cold.
Can I make this gluten-free?
You would need to use a gluten-free chocolate cake mix and check the labels on the pudding, caramel, whipped topping, peanuts and Snickers you’re using. I wouldn’t assume the entire dessert is gluten-free because the cake mix is.

From My Kitchen Notes

Small observations from the margins.

Ordinary days and weeknight birthdays deserve more ritual than we usually give them.
Sometimes the easiest version of something is the one that gets made.
There are things worth celebrating before there’s time to make them impressive.
I don’t think effort is the same thing as care.
Some days need more frosting than perspective.
Excess can be appropriate even when the occasion is small.
There are times when making too much of something is the point I’m trying to make.
Ridiculous is one of my favorite forms of generosity.
Sometimes the thing that looks like a shortcut is what let the moment happen.

More Poke Cakes for a Weeknight Birthday

German Chocolate Poke Cake – Caramel, condensed milk, chocolate drizzle.
Strawberry Poke Cake – Strawberries, vanilla cream cheese frosting.
Coconut Poke Cake – Cream of coconut, condensed milk, whipped topping.
Blueberry Cheesecake Poke Cake – Blueberries, vanilla cake, cheesecake filling.
Orange Creamsicle Poke Cake – Cream of coconut, orange curd, from scratch.
Banana Pudding Poke Cake – Banana pudding, vanilla cake, whipped topping.

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

Snickers Poke Cake

Snickers Poke Cake fills chocolate cake with chocolate pudding, caramel and roasted salted peanuts, then finishes it with whipped topping, more caramel, peanuts and chopped Snickers bars.

Course Dessert

Cuisine American

Keyword Banana Pudding Poke Cake, candy bar cake, caramel chocolate poke cake, no-bake Snickers cake, Snickers poke cake

Prep Time 15

Cook Time 25

Chilling: 1

Total Time 1 40

Servings slices

Calories 610kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For baking and assembling the poke cake.
mixing bowls (large and medium). For preparing the cake batter and pudding mix.
hand mixer For mixing the cake batter.
whisk For mixing the pudding with the milk until smooth.
wooden spoon Use the rounded handle to make the holes wide enough for the pudding filling.
rubber spatula For spreading the pudding over the cake and finishing with the whipped topping.

Ingredients

cooking spray
1 (15.25 oz / 432 g) box Devil's Food chocolate cake mix
1 cup (240 ml) water
½ cup (120 ml) vegetable oil
3 large eggs
1 (3 oz / 85 g) Snickers Milk Chocolate Instant Pudding Mix* if available, or Chocolate Instant Pudding Mix
2 cups (480 ml) whole milk
1 (12.25 oz / 347 g) jar caramel topping divided
1 cup (146 g) roasted salted peanuts divided
1 (8 oz / 227 g) container whipped topping thawed
3 full-size Snickers bars chopped

Instructions

Preheat oven to 350°F (175°C). Coat a 9 x 13-inch (23 x 33 cm) baking pan with nonstick cooking spray.
cooking spray
Add chocolate cake mix, water, vegetable oil and eggs to a large mixing bowl. Mix according to package directions until well combined. Pour the chocolate cake batter evenly into the prepared pan.
1 (15.25 oz / 432 g) box Devil's Food chocolate cake mix, 1 cup (240 ml) water, ½ cup (120 ml) vegetable oil, 3 large eggs
Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
While the cake is still hot, use the rounded handle of a wooden spoon to poke holes about 1/2 inch (1.3 cm) apart, stopping about three-quarters of the way through the cake rather than piercing the bottom. This keeps the pudding filling inside the cake instead of allowing it to collect underneath.
Prepare the pudding filling by adding the instant chocolate pudding mix to a medium bowl. Add the milk and whisk until smooth and beginning to thicken. Immediately pour the pudding over the hot cake before it sets, directing it into the holes and spreading it across the surface as needed.
1 (3 oz / 85 g) Snickers Milk Chocolate Instant Pudding Mix* , 2 cups (480 ml) whole milk
Drizzle 3/4 of the caramel topping over the pudding, then scatter 1/2 cup (73 g) of the roasted salted peanuts over the cake. Refrigerate for at least 1 hour, or until the cake is completely cooled and the pudding has set.
1 (12.25 oz / 347 g) jar caramel topping, 1 cup (146 g) roasted salted peanuts
Spread the thawed whipped topping evenly over the chilled cake. Drizzle with the remaining caramel topping, then finish with the remaining 1/2 cup (73 g) roasted salted peanuts and chopped Snickers bars. Keep refrigerated until ready to serve.
1 (8 oz / 227 g) container whipped topping , 3 full-size Snickers bars

Notes

Use instant pudding mix, not cook-and-serve pudding.
*Snickers instant pudding is my first choice, but chocolate pudding works just as well.
Mix the pudding only when you're ready to pour it over the cake because instant pudding begins thickening soon after the milk is added.
Use the rounded handle of a wooden spoon rather than a narrow straw so the holes are large enough for the pudding to enter.
Stop the holes about three-quarters of the way through the cake so the pudding remains within the cake rather than collecting underneath it.
Roasted salted peanuts are recommended because it halps carry the Snickers flavor throughout the cake and the salt offsets some of the sweetness from the cake, pudding, caramel and candy.
Keep the finished cake covered in the refrigerator and serve chilled.

If you’re making this Snickers Poke 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

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

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The post Snickers Poke Cake appeared first on Noble Pig.

Chipotle Hot Honey Skillet Cornbread

Cathy Pollak — Fri, 28 Aug 2026 17:47:17 +0000

Chipotle hot honey skillet cornbread has smoky chipotle and adobo in the batter, while fresh jalapeños and hot honey cook underneath it in a hot cast-iron skillet. A final drizzle of hot honey adds the sweetness and heat back at the end.

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.

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

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

Cook Time 15

Additional Time: 10

Total Time 40

Servings 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

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.

Milk Bread Rolls

Cathy Pollak — Wed, 26 Aug 2026 17:12:02 +0000

These soft milk bread rolls use a 90-second microwave tangzhong, a long knead for proper gluten development, and a final bake to temperature so they stay tender without becoming too delicate.

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

Parker House Rolls – Buttery, golden, tender pull-apart rolls.
Everything Bagel Rolls – Soft rolls, savory everything seasoning.
Parmesan Bread Bites – Garlic butter, Parmesan, no individual shaping.
Honey Oatmeal Bread – Honey, oats, soft sandwich loaf.
No-Knead Peasant Bread Baked in a Pyrex Bowl – No kneading, glass-bowl baking, minimal equipment.
Round Challah Bread – Enriched dough, eight-strand braided round.

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

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

Cook Time 20

Rise Time: 2

Total Time 2 40

Servings 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

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.

Gochujang Pasta

Cathy Pollak — Tue, 25 Aug 2026 17:16:14 +0000

This creamy gochujang pasta has browned mushrooms, garlic and ginger in a sauce made with gochujang, soy sauce and heavy cream. Optional kimchi goes on at the end for acidity and crunch.

Gochujang Pasta, Without Losing the Gochujang

I’ve been eating gochujang since I was a kid, and at this point I’m always interested in finding another place to use it. I told the whole story in my gochujang steak bites, including my grandmother’s Korean neighbors and the jars of what I thought of as “red fire” when I was little.

So putting gochujang into pasta doesn’t feel strange to me. The bigger question was always what would happen once I added cream.

Cream softens strong flavors, but I didn’t want to end up with a sauce that was only spicy and creamy. I still wanted to taste the fermented chile character of the gochujang, along with the garlic, ginger, soy sauce and sesame oil around it.

That’s why I give the mushrooms time to brown before adding the aromatics, then let the gochujang mixture cook directly in the pan before the cream goes in. The sauce gets lots of richness from the cream, but there’s no cheese competing with the gochujang, and I save the butter for the final toss with the pasta.

I also keep the kimchi out of the sauce completely. I like it cold or at room temperature on top, where the acidity and crunch do more for the pasta than they would if I cooked them into the sauce.

I wanted the sauce to taste like gochujang with cream in it, not cream with gochujang in it.

The Decisions Behind This Recipe

I use ten ounces of mushrooms for one pound of pasta, which is enough to make them important in this recipe. I dice them instead of slicing them because I want pieces of mushroom mixed through the casarecce rather than big slices that end up on one side of the bowl, which is what happened when I tested it that way. They go into the pan first, by themselves, and I give them about six minutes to release their water, let the moisture cook off and then brown before I add the shallot, garlic and ginger. If everything goes in together, the mushrooms spend too much of that time steaming and the garlic has to sit there waiting for them to finish.
Once the shallot has softened and the garlic and ginger are fragrant, I add the gochujang, soy sauce, brown sugar and gochugaru directly to the pan and cook that mixture for another minute or two before adding any cream. I want the gochujang to spend some time in the hot pan first rather than being whisked straight into heavy cream. You’ll notice the mixture get a little darker and the smell of the gochujang become much more pronounced during that minute or two. Just keep it moving so the garlic and chile paste don’t scorch.
I also use gochujang and gochugaru for different reasons. Gochujang adds fermented chile, sweetness and salt along with the heat, so adding another spoonful changes several things at once. Gochugaru lets me add more chile heat without adding more paste. I use two tablespoons of gochujang as my starting point, especially if I’m also adding the teaspoon of gochugaru to the sauce. Three tablespoons is there for someone who already knows they want more gochujang flavor, not because they want the pasta hotter.
There’s no Parmesan or other cheese in this sauce. The heavy cream gives it the richness it needs, and the butter goes in at the very end with the pasta and a little reserved pasta water. I save the butter for the final toss instead of using it to cook the mushrooms, so it melts into the cream sauce along with the starchy pasta water.
And I don’t stir the kimchi into the skillet. I add it to individual bowls at the table. It keeps the crunch and acidity that I want with a creamy pasta, and everyone can decide how much they want, if they want it at all. The pasta is complete without it, but if you like kimchi, I would put some on top.

Ingredients

Casarecce pasta – The curled shape grabs the cream sauce and gives the diced mushrooms places to collect, which is why I prefer it to a long pasta for this recipe. Rigatoni, penne or another short pasta with ridges, curves or openings that can catch the sauce are also fine.
White button mushrooms – I use inexpensive white buttons because once their moisture cooks off, they brown well and have enough mushroom flavor next to the gochujang. Dice them small so they distribute through the casarecce instead of eating as a separate component.
Olive oil – Three tablespoons gives the mushrooms enough fat to brown without using the butter this early. Some of the oil will disappear into the mushrooms as they cook, so the amount may look like a lot when it first goes into the skillet.
Unsalted butter – I save this for the final toss, where it melts into the reduced cream sauce and starchy pasta water. Unsalted is helpful because the gochujang and soy sauce already add a lot of salt.
Shallot, garlic and ginger – These go into the skillet only after the mushrooms have browned, which keeps the garlic and ginger from spending the mushroom cooking time over the heat. I finely chop the shallot, mince the garlic and use either fresh ginger crushed into a paste or prepared ginger paste so all three distribute easily through the sauce.
Gochujang – Korean fermented red chile paste adds more than heat, including sweetness, salt and fermented flavor. Brands vary, so I use 2 tablespoons as my starting point and increase it to 3 when I want the gochujang to be stronger.
Gochugaru – These Korean red pepper flakes let me increase the chile heat without adding another spoonful of fermented gochujang. I use up to 1 teaspoon in the sauce, then keep the additional teaspoon optional for anyone who wants more sprinkled over their serving. Regular red pepper flakes can stand in if that’s what you have, although the flavor won’t be quite the same.
Soy sauce – Two teaspoons adds salt and savory flavor without making this taste like a soy-based sauce. Use tamari for gluten-free pasta, and make sure your gochujang is labeled gluten-free too.
Light brown sugar – I use only a teaspoon because gochujang is already sweet. It’s not enough to make the cream sauce taste sweet.
Heavy cream – The fat in heavy cream can handle a low simmer while the sauce reduces, and it softens the heat of the chile without requiring cheese to thicken the sauce. Half-and-half can be used, but expect a thinner sauce that needs more time to reduce.
Toasted sesame oil – Use the dark, aromatic toasted sesame oil sold as a seasoning rather than the lighter sesame oil intended primarily for cooking. A small amount is enough because its roasted sesame flavor is concentrated.
Reserved pasta water – The starchy water helps loosen the reduced cream sauce during the final toss without thinning it with plain water. I add ¼ cup (60 ml) first, then use more only if the pasta needs it.
Green onions – Add these after cooking so their fresh onion flavor stays distinct from the cooked shallot already in the sauce.
Sesame seeds – Sprinkle these over the pasta at serving for additional sesame flavor and a little texture.
Kimchi – Completely optional, but I highly recommend it if you already like kimchi. Keep it cold or at room temperature and add it to individual servings rather than the skillet, so its acidity and crunch contrast with the warm cream sauce.

How to Make Gochujang Pasta

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

Step One (cook the pasta)
Cook the pasta in a large pot of well-salted water until al dente, using the package timing for whatever shape you chose. Before you drain it, scoop out 1 cup (240 ml) of the pasta water and set it somewhere you won’t forget about it. You probably won’t use the whole cup, but once the pasta is drained, there’s no getting it back.
Step Two (brown the mushrooms)
While the pasta cooks, heat the olive oil in a large skillet over medium heat and add the diced mushrooms. Let them cook for about 6 minutes, stirring now and then, until they’ve released their water, the moisture has cooked off and the mushrooms have started to brown. Then add the shallot, garlic and ginger and cook for another 2 minutes, stirring often. By then the shallot should be soft and the garlic should smell very good, which is also your cue not to walk away from the pan.
Step Three (cook the gochujang)
Add the gochujang, gochugaru if you’re using it, soy sauce, toasted sesame oil and brown sugar. Stir everything together and let it cook for 1 to 2 minutes before you add the cream. Keep stirring so the garlic doesn’t burn and the gochujang doesn’t stick to one hot spot in the skillet. You’ll notice the smell gets noticeably stronger during this minute or two.
Step Four (add the cream)
Pour in the heavy cream and stir until the gochujang is completely mixed through it. Keep the sauce at a low simmer for about 10 minutes, stirring occasionally, until it has reduced and thickens slightly. I don’t salt it at this point because the gochujang and soy sauce have already brought plenty to the situation. We’ll taste it after the pasta goes in.
Step Five (finish the pasta)
Add the drained pasta and butter to the skillet, then pour in ¼ cup (60 ml) of the reserved pasta water. Toss everything together over low heat until the butter has melted and the sauce is coating the pasta. Add more pasta water a little at a time only if you need it. The sauce will continue to thicken as it sits, so take that into account before you decide it needs more time over the heat. Taste it now and add salt only if it needs some.
Step Six (finish the bowls)
Divide the pasta among bowls and add the green onions and sesame seeds. Sprinkle on more gochugaru if you want it hotter. And if you like kimchi, put some right on top or alongside. I don’t cook it into the sauce because I want the cold crunch and acidity when I’m eating all that cream.

Recipe Tips

Once the garlic goes in, stay near the stove. It only has about two minutes before the gochujang mixture follows, and minced garlic can scorch quickly. If your skillet is running hot, turn the heat down rather than trying to rush through the next addition.
I never salt the sauce early. Gochujang, soy sauce and the salted pasta water are all contributing salt, so wait until the pasta has been tossed through the sauce before you taste and decide.
Reserve a full cup of pasta water before draining, even though you may use only a small amount. I like having it sitting there unused than realize thirty seconds later that I sent it all down the drain. It’s happened.
Add the pasta water gradually during the final toss. You’re not trying to thin the sauce into soup, only loosen it enough to coat the pasta. Remember that the sauce will continue to thicken as it sits, so give it a minute before deciding it needs more time over the heat.

Storage and Reheating

Store leftover gochujang pasta in an airtight container in the refrigerator for 3 to 4 days. If you’ve already opened kimchi to serve with it, keep that in its own container rather than adding it to the leftover pasta.
The sauce will be much thicker after refrigeration because the cream and starch from the pasta firm up once chilled. That’s normal and doesn’t mean you need a lot of liquid when reheating it.
For reheating on the stovetop, use low heat and add a small splash of cream, milk or water to loosen the sauce as it warms. Stir often and add a little more liquid only if it needs it.
You can also microwave individual portions in 30-second intervals, stirring between each one and adding a teaspoon or two of liquid if the sauce looks too thick.
Try not to overheat it. Cream sauces can turn oily when they get too hot, and the pasta gets softer every time it’s reheated.
I don’t recommend freezing this one. The cream sauce and pasta texture are both better before they’ve been frozen and thawed.

FAQs

What is gochujang?
Gochujang is a Korean fermented red chile paste traditionally made with red chile powder, glutinous rice, fermented soybean powder and salt. It’s simultaneously spicy, sweet, salty and fermented, which is why I don’t treat it as though it’s only a hot sauce.
How spicy is this gochujang pasta?
With 2 tablespoons of gochujang and 1 teaspoon of gochugaru in the sauce, I would call it about medium. That’s based on my own testing, though, and gochujang brands vary enough that your result may be milder or hotter than mine.
Can I make gochujang pasta less spicy?
Yes. Use 2 tablespoons of gochujang and leave the gochugaru out of both the sauce and topping. I wouldn’t reduce the gochujang much further because at that point you’re also removing one of the main flavors from the sauce.
Can I use half-and-half instead of heavy cream?
Yes, but it won’t act like heavy cream. Half-and-half has less fat and more water, so the sauce will be thinner and may need additional simmering time before you add the pasta.
Can I make this gluten-free?
Yes. Use your favorite gluten-free short pasta, a gluten-free labeled gochujang and tamari instead of soy sauce. If you’re adding kimchi, check that label too because ingredients vary by brand.
Do I have to add kimchi?
No. The pasta is complete without it. I just really like what the cold, acidic, crunchy kimchi does with the cream sauce, so if you already like kimchi, I recommend serving some with it.

From My Kitchen Notes

Small observations from the margins.

Some ingredients stand out by changing everything around them.
There’s a difference between making something richer and making it less interesting.
Getting more time doesn’t always mean getting more attention.
Not every strong ingredient needs to be softened.
There are times when adding more is the fastest way to lose the plot.
The best thing on the plate is not always the thing you cooked.
Sometimes the smartest move is knowing what to leave cold.
Heat can be beneficial. So is knowing when not to use it.
If everything gets stirred together, eventually it all starts tasting like the same decision.
Holding back can save you from having to fix something later.

Where Else I Put the Gochujang

Ground Turkey Stir Fry – Gochujang, honey, ground turkey.
Gochujang Chicken Sandwich with Crispy Potato Chip Crust – Crispy chicken, gochujang glaze, chips.
Slow Cooker Korean BBQ Chicken – Gochujang, chicken, slow-cooked BBQ sauce.

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

Gochujang Pasta

This Gochujang Pasta coats short pasta and browned mushrooms in a creamy sauce made with gochujang, garlic, ginger, soy sauce and toasted sesame oil, then finishes everything with butter and reserved pasta water.

Course Main Course

Cuisine Korean-Inspired

Keyword creamy gochujang pasta, gochujang cream sauce, gochujang mushroom pasta, gochujang pasta, Korean-inspired pasta

Prep Time 5

Cook Time 15

Total Time 20

Servings to 5

Calories 516kcal

Author Cathy Pollak

Equipment

large pot For cooking the pasta.
large skillet Enough surface area for browning the mushrooms and finishing the pasta in the sauce.
Colander For draining the pasta after reserving the cooking water.
measuring cups and spoons For measuring the sauce ingredients and reserved pasta water.
wooden spoon or silicone spatula. For stirring the mushrooms, gochujang mixture and cream sauce.
tongs or large serving spoon. For tossing the pasta thoroughly with the sauce.

Ingredients

16 oz (454 g) dry casarecce pasta or rigatoni
1 cup (240 ml) reserved pasta cooking water
3 tbsps (45 ml) olive oil
10 oz (283 g) white button mushrooms stems removed and mushroom caps diced
¼ cup (40 g) finely chopped shallot about 1 large shallot
2 tbsps (18 g) minced garlic about 4 large cloves
1 tsp (5 g) fresh ginger, crushed into a paste or prepared ginger paste
2-3 tbsps (32 - 48 g) Gochujang (Korean chili paste)
1 tsp (2 g) Gochugaru (Korean pepper flakes) or red pepper flakes, optional for additional heat
2 tsps (10 ml) low sodium soy sauce
1½ tsps (7.5 ml) toasted sesame oil
1 tsp (4 g) light brown sugar
1¼ cups (300 ml) heavy cream
1 tbsp (14 g) unsalted butter
salt to taste

Toppings:

2 to 3 green onions sliced
1 tsp (3 g) sesame seeds
1 tsp (2 g) Gochugaru (Korean pepper flakes) optional
kimchi optional for serving

Instructions

Cook the pasta in a large pot of well-salted water according to package directions until al dente. Before draining, reserve ¼ cup (600 ml) pasta cooking water, then drain the pasta and set aside.
16 oz (454 g) dry casarecce pasta
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for about 6 minutes, stirring occasionally, until they have released their moisture and browned. Add the shallot, garlic and ginger and cook for about 2 minutes, stirring frequently, until the shallot has softened and the garlic is fragrant.
3 tbsps (45 ml) olive oil, 10 oz (283 g) white button mushrooms, ¼ cup (40 g) finely chopped shallot, 2 tbsps (18 g) minced garlic, 1 tsp (5 g) fresh ginger, crushed into a paste
Stir in the gochujang, gochugaru, if using, soy sauce, toasted sesame oil and brown sugar. Cook for 1 to 2 minutes, stirring frequently so the mixture cooks against the surface of the pan without scorching.
2-3 tbsps (32 - 48 g) Gochujang (Korean chili paste), 1 tsp (2 g) Gochugaru (Korean pepper flakes), 2 tsps (10 ml) low sodium soy sauce, 1½ tsps (7.5 ml) toasted sesame oil, 1 tsp (4 g) light brown sugar
Pour in the heavy cream and stir until the gochujang mixture is fully incorporated. Bring to a low simmer and cook for about 10 minutes, stirring occasionally, until the sauce has reduced and thickened slightly.
1¼ cups (300 ml) heavy cream
Add the drained pasta, butter and only ¼ cup (60 ml) of the reserved pasta water to the skillet, to start. Toss over low heat until the butter has melted and the pasta is evenly coated, adding additional pasta water only as needed to loosen the sauce. Taste and season with salt only if preferred.
1 tbsp (14 g) unsalted butter, salt, 1 cup (240 ml) reserved pasta cooking water
Divide among serving bowls and top with green onions and sesame seeds. Sprinkle with the additional gochugaru, if desired, and serve with kimchi on top or alongside.
2 to 3 green onions, 1 tsp (3 g) sesame seeds, 1 tsp (2 g) Gochugaru (Korean pepper flakes), kimchi

Notes

Casarecce works especially well because its shape catches the sauce and small pieces of mushroom. Rigatoni, penne or shells can also be used.
For a gluten-free preparation, use gluten-free pasta, gluten-free gochujang and tamari in place of soy sauce. Check the kimchi label as well if serving it.
Using 2 tablespoons of gochujang with the optional gochugaru in the sauce produced a medium level of heat during recipe testing. Gochujang brands vary in heat, sweetness and saltiness.
For less heat, begin with 2 tablespoons of gochujang and omit the gochugaru from the sauce and topping.
Half-and-half can be substituted for the heavy cream, although the sauce will be less rich and may require additional simmering to reduce.
Reserve the full cup of pasta water, but add it gradually during the final toss. The amount needed will depend on how much the cream sauce has reduced. You might not use all of it.
Wait until the pasta and sauce have been tossed together before adding salt since the gochujang, soy sauce and salted pasta water already contribute salt.
Kimchi is optional, but its acidity and crunch are particularly good with the cream sauce. Add it at serving rather than cooking it into the sauce.

If you’re making this Gochujang Pasta, 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

Have you made this Gochujang Pasta? 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 Gochujang Pasta appeared first on Noble Pig.

Cherry Turnovers

Cathy Pollak — Sun, 23 Aug 2026 16:16:12 +0000

I cook down a pound and a half of dark cherries with brown sugar for these cherry turnovers, adding bourbon before the puff pastry gets involved. Coarse sugar goes over the pastry before baking, then I finish them with a cinnamon-bourbon glaze.

Cherry Puff Pastry Turnovers with Bourbon Glaze

I love fresh cherries and I live in cherry country, but they’re not always convenient, and cherry pie filling has its own thing going on that isn’t always the thing I want. Sometimes it’s too sweet and tastes more like filling than cherries, and other times I want a cherry turnover without waiting for the three weeks of the year when perfect cherries are sitting on my counter.

That’s why I prefer using frozen dark sweet cherries for these turnovers. I can make them for brunch, a holiday, a random Sunday, or whenever I decide I need a cherry turnover, and the filling still tastes like cherries. Since I’m cooking the fruit down anyway, frozen cherries make a lot more sense to me than standing there pitting a pound and a half of fresh ones only to cook them for half an hour. I’m really only willing to do that for fresh cherry pie.

The filling ends up dark, concentrated and very cherry-forward, which is what I want inside a turnover with this much puff pastry anyway.

The Decisions Behind This Recipe

I start with 1½ pounds of frozen dark cherries instead of canned cherry pie filling, and I cook them down for 25 to 30 minutes until a lot of the liquid is gone. I didn’t use cornstarch to thicken the filling. Instead, I let the excess liquid cook away until the cherries are thick enough to spoon into the pastry without bringing a bunch of juice with them.
I use both granulated sugar and light brown sugar in the cherries because the brown sugar gives the filling a more molasses flavor, which I especially like once the bourbon goes in. I add the bourbon after the cherries have reduced rather than cooking it with them for the full 25 to 30 minutes.
Then I use bourbon again in the glaze, where its flavor is more noticeable because it never gets heated. The cinnamon stays out of the cherry filling completely and goes into the glaze instead, which keeps the cherries tasting more cherry-like rather than turning it into a spiced fruit filling.
The puff pastry gets egg wash and a decent coating of coarse sugar before baking, then the cinnamon-bourbon glaze goes over the top once the turnovers have cooled. I like having the crunchy sugar under the glaze instead of relying on the glaze to do everything.
And I really did design these around frozen cherries on purpose. They release lots of juice as they cook, but that isn’t a problem because the long cooking time is meant to get rid of the excess. By the time the filling is ready, the cherries have gone from frozen fruit sitting in a lot of liquid to something concentrated enough to spoon into puff pastry.

Ingredients

Puff pastry – You need two sheets, thawed but still cold. It’s best to thaw them in the fridge overnight. Once they’re pliable enough to unfold, keep them from getting warm while you assemble the turnovers.
Frozen dark sweet cherries – These go into the saucepan straight from the freezer. I like their dark color and sweeter cherry flavor, and frozen works well since the fruit is being cooked down anyway.
Granulated sugar and light brown sugar – Both sweeten the cherry filling, but the brown sugar adds molasses flavor that goes well with the bourbon. If you’re out, you can make your own homemade brown sugar.
Fresh lemon juice – A tablespoon is enough to give the cooked cherries some acidity with both sugars.
Bourbon – I use it in two places. It goes into the cooked cherry filling after the fruit has reduced, then again in the glaze, where its flavor is more obvious because it isn’t being cooked.
Egg – Beaten egg helps the folded pastry edges stick together and goes over the tops for better browning in the oven.
Coarse sugar – Sugar in the Raw or another coarse sugar goes over the egg-washed pastry before baking. It gives the tops a noticeable sugary crunch under the glaze.
Confectioners’ sugar – This is the base of the glaze and gives it enough body to sit on top of the turnovers.
Whole milk – Used to loosen the glaze to a consistency that will drizzle without becoming watery.
Vanilla extract – Does what it always does.
Ground cinnamon – This stays in the glaze instead of going into the cherry filling, so the cinnamon is part of the finish rather than the cooked fruit.

How to Make Cherry Turnovers

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

Step One (make the cherry filling)
Add the frozen cherries, both sugars and lemon juice to a large saucepan over medium heat. Let them cook for 25–30 minutes, stirring often and mashing the cherries as they soften, but don’t turn them into baby food. I want some pieces of cherry left in there. You’re looking for the filling to get thick and concentrated, with no watery juice pooling around the fruit. Stir in the bourbon, take the pan off the heat and let the filling cool completely. Completely. If you’re impatient, put it in the refrigerator and move things along.
Step Two (get the puff pastry ready)
Preheat the oven to 400°F and line two baking sheets with parchment paper. Give each sheet of thawed puff pastry a light roll to even it out, then cut each one into four squares so you have eight altogether. If the pastry starts getting soft or floppy while you’re working, put it back in the refrigerator for a few minutes. Cold puff pastry is much easier to work with, and keeping it cold gives the butter sheets a better chance of producing the puff once they get in the hot oven.
Step Three (fill and seal the turnovers)
Put 1½–2 tablespoons of cherry filling on one half of each pastry square, leaving about a ½-inch border around the edges. It’s very tempting to add more filling, and this is where I tell you not to. Too much makes the turnovers harder to seal and gives the cherries a very convenient exit route once they’re in the oven. Brush the border lightly with beaten egg, fold the pastry diagonally over the filling and press the edges together with a fork.
Step Four (add the sugar and bake)
Cut 2–3 small slits across the top of each turnover, brush the pastry with more beaten egg and be liberal with the coarse sugar. Bake for 12–15 minutes, but look at the pastry instead of automatically pulling them the second the timer says 12. You want them well puffed with good golden color across the tops. Move them to a wire rack and let them cool before you even think about putting glaze on them.
Step Five (make the cinnamon-bourbon glaze)
Whisk the confectioners’ sugar, milk, vanilla, bourbon and cinnamon together until smooth. If the glaze is too thick to drizzle, add milk 1 teaspoon at a time until it falls off the spoon the way you want it to. Once the turnovers are cool, drizzle the glaze over the tops and let it set before serving.

Recipe Tips

Use the spatula test before taking the cherry filling off the heat. When you pull a spatula through the saucepan, you should briefly see the bottom rather than watery juice immediately running back into the space.
A shallow bowl will cool the cherry filling faster than leaving it in the saucepan. Refrigerate it if needed, but don’t assemble the turnovers until the filling is cold.
Keep the puff pastry cold while you work with it. If it starts feeling soft, floppy or slightly sticky while you’re assembling the turnovers, put it back in the refrigerator for 10–15 minutes before continuing.
If cherry filling gets onto the pastry border, wipe it away before brushing on the egg wash. A dry, filling-free border gives you a much better chance of keeping the seam closed in the oven.
Don’t get ambitious with the amount of filling. The 1½–2 tablespoons may look like you’re holding back, but once the pastry expands around it, there is plenty of cherry filling in each turnover. More isn’t an improvement if half of it ends up on the baking sheet.
Let the color tell you when they’re finished. Puff pastry should be well risen and properly golden across the top and around the sides, rather than pale because the timer reached 12 minutes. The exposed pastry sheets along the sides are a good place to check.

Storage and Reheating

Once the turnovers are completely cool and the glaze has set, keep them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The pastry will gradually soften as it sits, especially in the refrigerator, so I reheat them when I want some of the crispness back.
For the best texture, reheat the turnovers in a 325°F oven for 5–8 minutes or in an air fryer at 325°F for 3–4 minutes. The microwave will warm them, but it also turns puff pastry soft, so that would be my last choice.
The glaze will soften and may partially melt when the turnovers are reheated. If you already know you’re saving some for later, leave those unglazed and add the glaze after reheating.
Leftover cherry filling can be kept separately in an airtight container in the refrigerator for up to 4 days from the day it was made.

FAQs

Do I need to thaw the frozen cherries first?
No. Put them directly into the saucepan frozen. They’ll release lots of liquid as they heat, which is expected and is why the filling gets a fairly long cooking time.
Can I use fresh cherries instead of frozen?
Yes. Use the same weight of pitted dark sweet cherries, but watch the saucepan rather than assuming the cooking time will be identical. The amount of moisture in fresh cherries varies, so use the consistency of the filling rather than the clock to decide when it’s ready.
Can I make the cherry filling ahead of time?
Yes. Make the filling up to 4 days before you plan to bake the turnovers and keep it covered in the refrigerator. For brunch or a holiday morning, this is the part I would get out of the way ahead of time.
Can I leave out the bourbon?
Yes. Just leave it out. You don’t need to replace the small amount in either the filling or the glaze with another liquid for the recipe to work.
Can I use canned cherry pie filling?
Technically, yes, but then you’re making a different turnover. This recipe was developed around cherries that are cooked down until the fruit itself becomes the filling, so canned pie filling will give you a sweeter, softer and more gelled center.
Why did my cherry turnovers leak?
Usually, it comes down to too much filling, cherry filling getting onto the pastry border, filling that wasn’t reduced enough, or pastry edges that weren’t completely sealed. A little leakage can happen even when you do everything right, but there should still be plenty of filling inside the turnover.
Why didn’t my puff pastry rise?
Check the temperatures first. Puff pastry that got warm during assembly, cherry filling that wasn’t completely cold, or an oven that hadn’t fully preheated can all limit the rise. You want cold pastry going into a fully heated 400°F oven.
Can I freeze cherry turnovers?
I haven’t tested baking these turnovers from frozen, so I can’t give you a reliable baking time for that method. If I wanted to make them ahead, I’d make the cherry filling in advance and refrigerate it, then assemble and bake the turnovers when I wanted them.

From My Kitchen Notes

Small observations from the margins.

The sweetest things aren’t always the ones that need the most sugar.
Sometimes things only hold together because the corners were pressed hard enough.
Management is sometimes only possible once something has cooled down.
You can fold something over itself and still not hide what’s inside.
What’s inside eventually finds the weakest seam.
Sometimes the mess is proof there was something inside.
Not everything that spills is a failure.
There are times when breaking open is the only way to see what was really there.
A good seal is not the same thing as permanence.
There are things you can make neater, but not less true.

More Reasons to Keep Puff Pastry in the Freezer

Blackberry Puff Pastry Galette – Blackberries, puff pastry, coarse sugar.
Sausage, Egg, and Cheese Breakfast Pastries – Sausage, eggs, sharp cheddar.
Carrot Tart with Pistachio Pesto and Ricotta – Honeyed carrots, ricotta, pistachio pesto.
Strawberry Cream Cheese Danishes – Cream cheese, strawberry jam, puff pastry.
Chicago Hot Dog Pigs in a Blanket – Hot dogs, mustard relish, puff pastry.
Almond Cruffins – Almond filling, flaky pastry, muffin shape.

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

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

Cook Time 15

Total Time 1

Servings 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

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

Cathy Pollak — Sat, 22 Aug 2026 17:27:14 +0000

Smoked tomato Bloody Mary mix is made from Roma tomatoes, onion, garlic and jalapeño smoked before being puréed with beef consommé, horseradish, Worcestershire and spices. The mix can be made ahead and served with vodka or gin, with plenty of room for whatever garnishes you want to load on.

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.

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

Cook Time 45

Chilling 2

Total Time 2 55

Servings 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

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.

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The post Smoked Tomato Bloody Mary Mix appeared first on Noble Pig.

Creamy Mushroom Pork Chops

Cathy Pollak — Tue, 18 Aug 2026 15:01:52 +0000

I make my creamy mushroom pork chops with seared boneless pork chops, a fresh sage cream sauce and a full pound of mushrooms roasted separately until browned. The mushrooms go on at the end instead of simmering in the sauce, so they keep the roasted flavor and texture they developed in the oven.

Creamy Mushroom Pork Chops with Roasted Mushrooms and Sage Cream Sauce

Since moving to Oregon, I’ve somehow become even more attached to mushrooms than I already was. I’ve always loved pork chops with mushrooms, but with this dish, I wanted the mushrooms to have more presence than they usually do once they find themselves in a cream sauce. So, I gave them their own pan and a hot oven, while the boneless pork chops get seared on the stove, leaving everything from the sear behind for the sage cream sauce. A full pound of mushrooms might sound like a lot for four boneless pork chops, but they shrink considerably once they roast and give up their moisture.

What I didn’t want was a skillet full of pale mushrooms that had given everything they had to the sauce. I wanted browned, concentrated mushroom flavor and pieces I could still identify when taking a bite. Roasting them separately does that, and it also keeps all of their released moisture out of the cream sauce.

The pork chops get their own time in the skillet first. I sear them until they have good color, then take them out before they’re completely cooked through. I don’t wipe out the skillet afterward because everything left from searing the pork belongs in the sauce. That’s what the flour, chicken broth and cream go into, and the fresh sage follows.

Once the pork goes back into the skillet, it only needs a few more minutes in the sauce to reach 145°F. Then the roasted mushrooms go over everything at the end. They stay browned and substantial, the sauce stays creamy, and neither one has to become the other.

I wanted creamy mushroom pork chops where the mushrooms still tasted like they weren’t a side quest.

The Decisions Behind This Recipe

Mushrooms have a surprising amount of water, and I didn’t want that water released into the cream sauce. Roasting a full pound at 450°F gives the moisture somewhere to go while the mushrooms reduce considerably in size and develop more concentrated flavor. By the time they meet the pork chops, that part of their cooking is already finished.
The sage cream sauce is made in the same skillet used to sear the pork chops. I leave the drippings and everything from the sear in the pan, then add the flour before slowly whisking in the chicken broth. The broth loosens what’s left in the skillet and brings the flavor into the cream and fresh sage.
I also don’t fully cook the pork during the initial sear. The chops go back into the sauce to finish, which gives me much more control over the final temperature than cooking them through first and then having them spend another few minutes in a hot skillet. I’m looking for 145°F in the thickest part, not a specific number of minutes on the clock.

Ingredients

Boneless pork chops – I use 1-inch-thick boneless pork chops because they give me enough time to sear the outside without cooking the center through before they go back into the sauce.
Baby portobello mushrooms – You may also see these labeled baby bella or cremini mushrooms; they’re the same mushroom. I use a full pound because I want mushrooms all over this dish, not five slices floating around pretending they contributed.
Olive oil – Used for roasting the mushrooms and searing the pork. The mushrooms need enough to be lightly coated before they go into the hot oven.
Unsalted butter – Goes into the skillet with the olive oil for the pork chops and adds more flavor as they sear.
Garlic powder – I use it on the pork and again in the sauce. It gives me garlic flavor without putting fresh garlic into a very hot skillet where it can burn before the pork is ready.
Kosher salt and black pepper – For seasoning the pork and mushrooms as they cook. I go lightly on the mushrooms because the cream sauce gets seasoned separately.
All-purpose flour – There’s only a tablespoon. It gives the sauce enough body to coat the pork without turning it into mushroom gravy.
Chicken broth – Gives me the liquid I need to loosen the skillet after searing without diluting the sauce with water.
Heavy cream – The base of the sage cream sauce. It gives me the richness I want and holds up while the pork finishes cooking.
Fresh sage – This is supposed to taste like sage. I use a full tablespoon of fresh because I want it in the sauce, not three leaves scattered on top so we can technically say it’s there.
Sea salt – Used to season the cream sauce separately so I can control that part of the dish without oversalting the pork.
Fresh parsley – Goes over the finished pork chops and mushrooms right before serving.

How to Make Creamy Mushroom Pork Chops

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

Step One (roast the mushrooms)
Heat the oven to 450°F (230°C) and line a large rimmed baking sheet with parchment. Toss the sliced mushrooms with 2 tablespoons of olive oil, adding the last tablespoon if they look like they need it, then spread them out in a single layer and season lightly with salt. Roast for 20–25 minutes, stirring about every 5 minutes, until they’ve released their moisture and have real color on them. Set them aside. Their job is done for now.
Step Two (sear the pork chops)
Heat the olive oil and butter in a large skillet over medium-high heat. Season both sides of the pork chops with garlic powder, salt and black pepper, then sear them for about 5 minutes per side, until they’re browned on both sides. Five minutes is a guide, not a promise. Pork chops have opinions about thickness. You don’t want them at 145°F yet because they’re going back into the sauce for a few more minutes. Move them to a plate and leave everything behind in the skillet.
Step Three (make the sage cream sauce)
Turn the heat down to medium and whisk the flour into the drippings. Let it cook for about 1 minute, then slowly pour in the chicken broth while whisking and scraping the bottom of the skillet to loosen everything left from searing the pork. Once it’s smooth, whisk in the heavy cream, fresh sage, garlic powder, sea salt and black pepper. Let the sauce simmer until it starts to thicken. We’re making cream sauce, not wallpaper paste, so it should still swirl easily around the pan.
Step Four (finish the pork in the sauce)
Return the pork chops and any juices on the plate to the skillet. Let them simmer in the sage cream sauce for 3–5 minutes, spooning some of the sauce over the top as they cook. Check the thickest part of each chop with an instant-read thermometer and take the skillet off the heat when they reach 145°F (63°C). This is one of the places to trust the thermometer more than the clock because even pork chops sold as the same thickness don’t necessarily cook at the same rate.
Step Five (add the roasted mushrooms)
Spoon the sage cream sauce over the pork chops, then place the roasted mushrooms over the top. I wait until the very end to add them because I didn’t just roast a full pound of mushrooms at 450°F only to turn around and simmer all the browning back out of them. Finish with the fresh parsley and serve.

Recipe Tips

Use pork chops that are close to the same thickness. Even when the package says 1 inch, I still check them because pork chops like to lie.
Give the mushrooms lots of room on the baking sheet. If they’re on top of each other, they spend more time sitting in their own liquid and less time browning.
Stir the mushrooms about every 5 minutes so different surfaces get exposed to the hot pan and they brown more evenly.
Whisk the flour into the fat before adding the broth. Give it about a minute in the skillet so you don’t have raw flour going straight into the liquid.
Keep the cream sauce at a simmer; it doesn’t need a hard boil. A gentle simmer is enough to thicken the sauce and finish the pork without beating the heck out of the cream.
Remember that the sauce keeps thickening after the heat is off. I stop when it still moves easily around the skillet because waiting until it looks extremely thick on the stove means it may be much thicker by the time everyone sits down.
Don’t take the pork to 145°F during the initial sear. The chops still have another 3–5 minutes in the sauce. If they’re completely cooked before they go back into the skillet, those last few minutes can take them well past where you wanted them.
Let the thermometer make the final call. Five minutes per side worked with the 1-inch chops I tested, but thickness and skillet temperature change cooking time. Check the thickest part and finish at 145°F.

Storage and Reheating

Store leftover pork chops with the sage cream sauce in an airtight container in the refrigerator for up to 3 days. Keeping the pork with the sauce helps it retain more moisture when it’s reheated.
For the best reheating, put the pork and sauce in a skillet over low heat and warm it slowly. If the sauce has thickened up in the refrigerator, add a small splash of chicken broth or heavy cream until it loosens back to the consistency you want.
You can also use the microwave, but I would do it in short intervals and stop as soon as the pork is hot. Boneless pork chops can go from reheated to dry quickly.
I wouldn’t make this one for the freezer on purpose. Cream sauces can separate after freezing and reheating, and the roasted mushrooms lose the texture we went to all the trouble to create in the first place.

FAQs

Can I use bone-in pork chops?
Yes. Bone-in chops work, but they take longer to cook depending on their thickness. Sear them the same way, then use an instant-read thermometer to determine when they’re done rather than adding an arbitrary number of minutes.
Can I use a different kind of mushroom?
Yes. White button mushrooms are fine and can be prepared the same way. I prefer baby portobello, baby bella or cremini mushrooms because they have more mushroom flavor.
Can I use dried sage instead of fresh sage?
Yes. For 1 tablespoon of fresh sage, I would use about 1 teaspoon dried rubbed sage. If you have finely ground sage instead, use less because it’s considerably more concentrated.
Can I use half-and-half instead of heavy cream?
You can, but it’s not an equal substitution. The sauce will be thinner and less stable, especially if it gets too hot. Heavy cream is the better choice for the texture this recipe is supposed to have.
Why did my mushrooms turn watery instead of brown?
Usually they either didn’t have enough room on the baking sheet or the oven wasn’t hot enough. Mushrooms release water first. They only begin to brown well after that moisture has had a chance to evaporate, which is why the 450°F oven and a roomy sheet pan matter.
What if my cream sauce is too thick?
Whisk in a small splash of chicken broth until it loosens. I prefer broth over adding more cream because it thins the sauce without making it even richer.
What should I serve with creamy mushroom pork chops?
Mashed potatoes are probably the most obvious answer because they make very good use of the sage cream sauce. Buttered noodles, rice or soft polenta all work too, and something green on the side keeps the plate from becoming fifty shades of taupe.

From My Kitchen Notes

Small observations from the margins.

Some things need to lose a lot of water before you find out what they really are.
Being taken out before you’re done is not always the same thing as being left behind.
Remember that not everything belongs in the same pan just because it eventually ends up on the same plate.
There are times when keeping yourself separate is the only way to keep what made you worth wanting in the first place.
There’s a difference between being surrounded by something and vanishing into it.
Leaving behind something useful doesn’t mean you were meant to stay.
Maybe you should only return after things have changed enough to make it worthwhile.
Sometimes loving two things means refusing to make them become each other.

What Else I Do with Boneless Pork Chops

Pork Marsala – Dry Marsala and mushrooms.
Pork Chops with Balsamic Fig Sauce – Shallots, dried figs, balsamic reduction.
Peach Chutney Pork Chops – Fresh peaches, ginger, shallots.
Orange Glazed Pork Chops – Tangy five-ingredient orange glaze.
Pork Cutlets with Apples – Sweet and tart apple varieties.
Sheet Pan Pork Chops – Potatoes and broccoli alongside.

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

Creamy Mushroom Pork Chops

Creamy Mushroom Pork Chops pair seared boneless pork chops with a fresh sage cream pan sauce and a full pound of separately roasted baby portobello mushrooms added before serving.

Course Main Course

Cuisine American

Keyword creamy mushroom pork chops, mushroom pork chops, pork chops with cream sauce, pork chops with mushrooms, sage pork chops

Prep Time 10

Cook Time 45

Total Time 55

Servings

Calories 547kcal

Author Cathy Pollak

Equipment

large rimmed baking sheet Gives the pound of sliced mushrooms enough surface area to roast without crowding.
parchment paper Keeps the mushrooms from sticking to the baking sheet.
large skillet Used to sear the pork chops and prepare the sage cream sauce from the drippings.
whisk Helps incorporate the flour and liquids into a smooth cream sauce.
instant-read thermometer The most reliable way to determine when the pork chops have reached 145°F (63°C).

Ingredients

Roasted Mushrooms:

16 oz (454 g) baby portobello mushrooms sliced
2-3 tbsps (30-45 ml) olive oil
kosher salt lightly sprinkled, to taste

Pork Chops:

1 tbsp (15 ml) olive oil
1 tbsp (14 g) unsalted butter
4 (24 oz / 680 g total) boneless pork chops 1-inch think
½ tsp (1.5 g) garlic powder
kosher salt
freshly ground black pepper to taste

Sage Cream Sauce:

1 tbsp (8 g) all-purpose flour
½ cup (120 ml) low-sodium chicken broth
¾ cup (180 ml) heavy cream
1 tbsp (2 g) finely chopped fresh sage
¼ tsp (0.75 g) garlic powder
½ tsp (3 g) fine sea salt
¼ tsp (0.5 g) freshly ground black pepper
1 tbsp (4 g) finely chopped fresh parsley

Instructions

Preheat the oven to 450°F (230°C). Line a large rimmed baking sheet with parchment paper.
Toss the sliced mushrooms with 2 tablespoons (30 ml) olive oil, adding the remaining tablespoon if needed to lightly coat them. Spread the mushrooms in a single layer on the prepared baking sheet and season lightly with salt.
16 oz (454 g) baby portobello mushrooms, 2-3 tbsps (30-45 ml) olive oil, kosher salt
Roast for 20–25 minutes, stirring about every 5 minutes, until the mushrooms have released their moisture, are tender and well browned. Remove from the oven and set aside.
Heat 1 tablespoon (15 ml) olive oil and the butter in a large skillet over medium-high heat. Season both sides of the pork chops with garlic powder, salt and black pepper.
1 tbsp (15 ml) olive oil, 1 tbsp (14 g) unsalted butter, 4 (24 oz / 680 g total) boneless pork chops, ½ tsp (1.5 g) garlic powder, kosher salt, freshly ground black pepper
Add the pork chops to the hot skillet and sear for about 5 minutes per side, or until well browned. Cooking time will vary with thickness. The pork does not need to reach 145°F (63°C) at this point because it will finish cooking in the sauce. Transfer the pork chops to a plate, leaving the drippings and browned bits in the skillet.
Reduce the heat to medium. Sprinkle the flour into the skillet and whisk it into the drippings. Cook for 1 minute.
1 tbsp (8 g) all-purpose flour
Slowly pour in the chicken broth while whisking, scraping up the browned bits from the bottom of the skillet. Whisk until smooth, then add the heavy cream, sage, garlic powder, sea salt and black pepper. Cook at a gentle simmer, whisking occasionally, until the sauce begins to thicken.
½ cup (120 ml) low-sodium chicken broth, ¾ cup (180 ml) heavy cream, 1 tbsp (2 g) finely chopped fresh sage, ¼ tsp (0.75 g) garlic powder, ½ tsp (3 g) fine sea salt, ¼ tsp (0.5 g) freshly ground black pepper
Return the pork chops and any accumulated juices to the skillet. Simmer for 3–5 minutes, spooning the sauce over the pork, until the sauce has thickened slightly and the pork reaches an internal temperature of 145°F (63°C) when checked in the thickest portion with an instant-read thermometer.
Spoon the sage cream sauce over the pork chops. Top with the roasted mushrooms and fresh parsley before serving.
1 tbsp (4 g) finely chopped fresh parsley

Notes

Baby portobello mushrooms may also be labeled cremini or baby bella mushrooms. They are the same variety and can be used interchangeably in this recipe.
The initial searing time is an estimate for 1-inch-thick boneless pork chops. Thickness can vary considerably, so use the internal temperature rather than cooking time alone to determine when the pork is finished.
Do not cook the pork chops completely during the initial sear. They return to the skillet and finish cooking in the sage cream sauce.
The mushrooms need room on the baking sheet for their released moisture to evaporate. A crowded pan can cause them to steam rather than brown.
The cream sauce will continue to thicken somewhat after the skillet is removed from the heat. If it becomes thicker than desired, whisk in a small amount of chicken broth.

If you’re making these Creamy Mushroom Pork Chops, 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

Have you made these Creamy Mushroom Pork Chops? 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 Creamy Mushroom Pork Chops appeared first on Noble Pig.

French Onion Meatballs

Cathy Pollak — Sun, 16 Aug 2026 16:19:09 +0000

French onion meatballs turn the best parts of French onion soup into dinner, with beef meatballs, caramelized onions, a white wine and beef broth sauce, and Gruyère broiled over the top. The onions get almost an hour in the skillet because this recipe depends on good caramelization, not a shortcut.

French Onion Meatballs with Caramelized Onion Sauce and Gruyère

There was a restaurant called Mimi’s Cafe that opened in Southern California in the late ’70s, and somehow it became the place I associated with French onion soup. It wasn’t the first place I had it, but it became the one that stuck.

I remember Mimi’s being dark and cozy inside, with blue shutters on the windows and enough vaguely French atmosphere that everyone who ended up there seemed happy to play along with it. The food was good for a chain restaurant, and the fact that Mimi’s is still around all these years later makes me think lots of other people agreed. Even in high school, Mimi’s was still somewhere we would go before heading out for the night.

For whatever reason, Mimi’s became a French onion soup reference point for a lot of us. It was almost like the flavor got arrested there and never moved on. When I think of French onion soup, I don’t think of onion soup mix or any of the bowls I’ve had since. I think of the dark bowl under a blanket of molten cheese, usually next to pot roast, my usual Mimi’s order, and me burning the roof of my mouth because waiting was impossible.

I’m not trying to recreate Mimi’s French onion soup with these French onion meatballs, but they do come from the same part of my brain. I wanted caramelized onions, beef, thyme, wine and Gruyère, with seasoned beef meatballs sitting in the middle of all of it.

The Decisions Behind This Recipe

I used onion two different ways because they’re doing two different things. Grated yellow onion goes into the meatballs, where it adds moisture and onion flavor without leaving noticeable chunks. Then two full pounds of sliced onions get about an hour in the skillet for the sauce.
I don’t shortcut the caramelized onions at all. They need enough time to lose most of their moisture and turn a rich golden brown before the wine goes in. Soft onions would still taste good, but they don’t give the sauce the same flavor.
It sounds obvious that the meatballs should taste good before they ever reach the sauce, but that isn’t always what happens. I add Parmesan, Dijon, Worcestershire, garlic, thyme, parsley and grated onion to the beef, so I’m not relying on the French onion sauce to do it all.
I keep everything in the same skillet because each step adds something to the next. I brown the meatballs first, cook the onions in the same pan, then deglaze with white wine before making the sauce.
I also keep the Gruyère out of the sauce. I shred it over the finished meatballs and broil it on top instead, and that keeps the melted-cheese-over-the-onions part much closer to French onion soup.

Ingredients

Lean ground beef – I like at least 90/10 or leaner, the same beef I use in my cottage pie with Gruyère mashed potatoes, because the meatballs are browned in oil, then finished in a rich onion sauce and covered with Gruyère. There’s already lots going on around them, so I don’t need a very fatty beef mixture too.
Panko breadcrumbs + whole milk – The panko gets soaked in milk first to make a quick panade, which helps keep the meatballs tender through browning, simmering in the sauce and their final trip under the broiler.
Grated yellow onion – I grate the onion directly into the meatball mixture so it disappears into the beef while adding moisture and onion flavor. This is completely different from the sliced onions that go into the sauce.
Egg – The egg binds the beef, panko and other ingredients together without requiring more breadcrumbs, which can make the meatballs too firm.
Parmesan cheese – Parmesan seasons the meatballs from within and has a different purpose from the Gruyère, which stays on top of the finished skillet.
Garlic – Two cloves are enough without competing with the caramelized onions later.
Worcestershire sauce – I use it in the meatballs and again in the sauce because it goes well with beef and onions. A little goes a long way.
Dijon mustard – Adds acidity and seasoning without making the meatballs taste distinctly of mustard.
Fresh thyme – Thyme is a natural with beef, onions and Gruyère, so I use it in both the meatballs and the sauce rather than introducing a bunch of different herbs.
Fresh parsley – Some goes into the meatball mixture, with more scattered over the finished skillet if you want it.
Yellow onions – Two pounds looks ridiculous when they first go into the skillet. That’s about three large onions, sliced thinly, and they cook down dramatically over the next 45 to 50 minutes. You need that much to end up with enough caramelized onion for the sauce.
Unsalted butter – The butter goes into the same skillet after the meatballs are browned, then the sliced onions cook in it for the next 45 to 50 minutes.
All-purpose flour – There’s only a small amount because I prefer the sauce lightly thickened, not turned into a heavy brown gravy.
Dry white wine – Use something dry like Sauvignon Blanc or Pinot Gris. The wine deglazes the skillet after the onions caramelize, picking up what the meatballs left behind before it reduces and the beef broth goes in. Skip anything sweet.
Low-sodium beef broth – This gives the sauce its beefy French onion soup base, and using low-sodium broth lets me control the salt as the sauce reduces.
Balsamic vinegar – Just a teaspoon at the end. After two pounds of onions have caramelized, there’s lots of natural sweetness in the skillet, and the balsamic adds acidity without turning it into a balsamic sauce.
Gruyère cheese – This is the French onion soup part I refuse to mess with, whether I’m making these meatballs or my French onion pasta. I shred Gruyère from a block and broil it over the finished meatballs so it melts across the onions.
Olive oil – Used for browning the meatballs before the onions take over the skillet.
Kosher salt + black pepper – Both are seasoned in stages, first in the meatballs and again in the onion sauce, rather than adding all the seasoning at the end.

How to Make French Onion Meatballs

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

Step One (make the meatball mixture)
Stir the panko and milk together in a large bowl and let it sit for about 2 minutes so the breadcrumbs can soak everything up. Add the egg, Parmesan, grated onion, garlic, Worcestershire, Dijon, salt, pepper, thyme and parsley, then stir until it’s evenly mixed. Add the ground beef last and mix until everything is distributed. Don’t keep working it once you get there. Overmixing is how you end up with firmer meatballs.
Step Two (shape and brown the meatballs)
Shape the mixture into 28 to 30 meatballs, using about a heaping tablespoon for each one. If the mixture starts sticking to your hands, wet them lightly and keep going. Heat the olive oil in a large oven-safe skillet over medium heat, then brown the meatballs for 5 to 6 minutes, turning them every minute or two so you get good color on most sides. Work in batches if you need to. Crowding the skillet makes browning harder, and you want good color on these before they come out of the pan. The centers should still be underdone because the meatballs are going back into the sauce later. Move them to a plate and don’t clean out the skillet. Everything left in the pan is staying for the onions.
Step Three (caramelize the onions)
Turn the heat down to medium-low, melt the butter in the same skillet and add the sliced onions and salt. Two pounds of onions is going to look crazy at first. Ignore that. They lose an enormous amount of volume as they cook. Give them 45 to 50 minutes, stirring now and then, until they’re very soft and golden brown. This isn’t the part to hurry through. Softened onions are not caramelized onions, and this sauce depends on taking them all the way there.
Step Four (make the French onion sauce)
Sprinkle the flour over the caramelized onions and stir for about 1 minute, until you can’t see any dry flour. Pour in the white wine and scrape the bottom of the skillet with a wooden spoon, getting everything the meatballs left behind back into the sauce. Let the wine simmer for 2 to 3 minutes, until there is noticeably less liquid in the pan and the strong alcohol smell has mostly cooked off. Gradually stir in the beef broth, then add the Worcestershire, pepper, thyme and balsamic vinegar. Simmer for 6 to 8 minutes, until the sauce thickens slightly. You still want it loose enough to move around the onions and meatballs, not sitting there acting like gravy.
Step Five (finish the meatballs in the sauce)
Return the meatballs and any juices on the plate to the skillet, then spoon some of the caramelized onions and sauce over the tops. Simmer uncovered for 3 to 5 minutes, until the meatballs reach 160°F in the center. This is why I don’t cook them all the way through during browning. They finish cooking in the sauce instead of spending the entire recipe getting progressively more overcooked.
Step Six (add the Gruyère and broil)
Preheat the broiler and scatter the freshly shredded Gruyère over the meatballs and onions. Broil for 2 to 3 minutes, watching closely, until the cheese is melted and starting to brown in places. I keep the Gruyère on top instead of stirring it into the sauce because that molten layer of cheese is part of what makes French onion soup French onion soup to me. Finish with parsley if you want it, then serve the meatballs over mashed potatoes or egg noodles, or put my crusty roasted garlic rosemary artisan bread on the table and let it deal with the sauce.

Recipe Tips

Keep the heat around medium-low while the onions caramelize. If they’re getting dark before they’ve softened and reduced considerably, lower the heat. You’re looking for onions that are very soft and golden brown all the way through, not onions that have browned quickly on the outside.
Keep the meatballs close to the same size so they finish cooking at roughly the same time. A heaping tablespoon of mixture per meatball should give you about 28 to 30.
Brown the meatballs in batches if your skillet feels crowded. Too many meatballs at once drop the temperature of the pan and make it harder to get the color you want.
Don’t wait for the meatballs to cook through while you’re browning them. They still have time in the onion sauce later, and fully cooking them during the first trip through the skillet is an easy way to end up with dry meatballs by the time dinner gets to the table.
If the sauce gets thicker than you intended, stir in a small amount of beef broth to loosen it before returning the meatballs to the skillet.
Use an oven-safe skillet if you have one. If not, transfer the meatballs, onions and sauce to a broiler-safe baking dish before adding the Gruyère.
Stay at the oven once the Gruyère goes under the broiler. Depending on how close the skillet is to the heating element, the difference between melted and burned can be less than a minute.

Storage and Make Ahead

Store leftover French onion meatballs in an airtight container in the refrigerator for up to 4 days. Keep the meatballs in the onion sauce rather than separating them so they reheat in the sauce too.
Reheat them gently in a covered skillet over medium-low heat. If the sauce has thickened in the refrigerator, add a small splash of beef broth while it warms. Individual portions can also go in the microwave.
If I were making the dish ahead, I would stop before adding the Gruyère. Make the meatballs and sauce, let everything cool, cover and refrigerate for up to 2 days. Reheat the skillet until the meatballs and sauce are hot, then add freshly shredded Gruyère and broil before serving.
You can also freeze the meatballs and onion sauce for up to 3 months. I prefer freezing them before the cheese goes on. Thaw overnight in the refrigerator, reheat the meatballs and sauce, then add fresh Gruyère and broil.

FAQs

Can I make French onion meatballs without wine?
Yes. Replace the wine with additional beef broth. The sauce will lose some of the acidity the wine adds, so I would add an extra small splash of balsamic vinegar at the end, then taste before adding any more.
What can I use instead of Gruyère?
Comté is the closest substitution and would be my first choice. Emmental or a good Swiss cheese also works. Gruyère has a nuttier flavor, but all three melt well with caramelized onions and beef.
Can I use ground turkey or chicken instead of beef?
You can, but the flavor will be lighter and the meatballs will cook faster. I’d still use the beef broth for the sauce because that’s part of what gives the dish its French onion soup character. Chicken or turkey meatballs should reach 165°F in the center, but I’d pull them as soon as they get there so lean poultry doesn’t dry out.
Why do caramelized onions take so long?
Because you’re doing more than softening them. The onions first have to release a lot of their water, then their natural sugars gradually brown as they continue cooking. That takes time at moderate heat. Turning up the burner will give you scorched edges before the onions are caramelized.
Can I caramelize the onions ahead of time?
Yes. Caramelize the onions, let them cool and refrigerate them in an airtight container for up to 4 days. When you’re ready to make the recipe, warm them in the skillet before continuing with the flour, wine and broth.
What should I serve with French onion meatballs?
Mashed potatoes are my first choice because the caramelized onions and sauce have somewhere excellent to go. Egg noodles are good too, and crusty bread makes very quick business of whatever sauce is left in the skillet.

From My Kitchen Notes

Small observations from the margins.

Some memories only become sweet after they’ve been left alone long enough.
You can’t hurry something into becoming what it isn’t ready to be.
There’s a big difference between softening and giving up.
Taking a long time and wasting time are not the same thing.
Losing volume isn’t the same as losing value.
You can lose half of what you started with and still end up with more flavor.
The closer something gets to done, the less you can afford to stop paying attention.
There are things worth crying over, but onions are the most socially acceptable.
Giving something your full attention doesn’t mean you get to decide what it becomes.
There are things that need more time than I want to give them, and that doesn’t mean I’m wrong to want them.

More Ways I’ve Turned Meatballs Into Something Else

Marry Me Chicken Meatballs – sun-dried tomatoes, Parmesan cream sauce.
Chicken Piccata Meatballs – lemon, garlic, capers, baked.
Chicken Meatballs with Chipotle-Honey Sauce – smoky, sweet, plenty of sass.
Buffalo Chicken Meatballs – buttery sauce, plenty of heat.
Slow Cooker Hawaiian Meatballs – sweet-savory sauce, slow cooker easy.

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

French Onion Meatballs

French Onion Meatballs pair seasoned beef meatballs with slowly caramelized onions, a white wine and beef broth sauce, and freshly shredded Gruyère melted under the broiler.

Course Main Course

Cuisine American, French-Inspired

Keyword beef meatballs, caramelized onion meatballs, French onion meatballs, French onion sauce, Gruyère meatballs

Prep Time 25

Cook Time 1 10

Total Time 1 35

Servings

Calories 536kcal

Author Cathy Pollak

Equipment

large-oven safe skillet or braiser. Used to brown the meatballs, caramelize the onions, make the sauce, and broil the Gruyère without changing pans.
mixing bowls (large). Gives you enough rrom to mix the meatball ingredients without overworking the beef.
wooden spoon Useful for caramelizing the onions and scraping the browned bits from the skillet when adding the wine.
instant-read thermometer The easiest way to confirm the meatballs have reached 160°F (71°C) without overcooking them.

Ingredients

Meatballs:

¾ cup (45 g) panko breadcrumbs
¼ cup (60 ml) whole milk
1 large egg
¼ cup (25 g) grated Parmesan cheese
¼ cup (40 g) grated yellow onion
2 cloves garlic minced
1 tbsp (15 ml) Worcestershire sauce
2 tsps (10 g) Dijon mustard
1 tsp (5 g) kosher salt
¼ cup (0.5 g) black pepper
1 tsp (1 g) chopped fresh thyme
2 tbsps (8 g) chopped fresh parsley
1½ lbs (700 g) lean ground beef (at least 90/10)
2 tbsps (30 ml) olive oil

French Onion Sauce:

2 tbsps (28 g) unsalted butter
2 lbs (900 g) yellow onion thinly sliced, about 3 large onions
½ tsp (2.5 g) kosher salt
1 tbsp (8 g) all-purpose flour
½ cup (120 ml) dry white wine (think Sauvignon Blanc or Pinot Gris/Grigio)
1½ cups (360 ml) low-sodium beef broth
1 tsp (5 ml) Worcestershire sauce
¼ tsp (0.5 g) black pepper
2 tsps (2 g) chiopped fresh thyme
1 tsp (5 ml0 balsamic vinegar
1¼ cups (140 g) freshly shredded Gruyère cheese
chopped fresh parsley for garnish, optional

Instructions

Stir the panko breadcrumbs and whole milk together in a large bowl. Let stand for 2 minutes to allow the panko to absorb the milk.
Add the egg, Parmesan, grated onion, garlic, Worcestershire sauce, Dijon mustard, kosher salt, black pepper, thyme, and parsley. Stir until evenly mixed. Add the ground beef and mix gently until the seasonings are evenly distributed, taking care not to overmix.
Shape the mixture into 28 to 30 meatballs, using about a heaping tablespoon of mixture for each. Lightly wet your hands as needed to prevent sticking.
Heat the olive oil in a large oven-safe skillet over medium heat. Working in batches as needed to avoid crowding the skillet, brown the meatballs for 5 to 6 minutes, turning every 1 to 2 minutes so they brown on most sides. The meatballs should remain undercooked in the center since they will finish cooking in the sauce. Transfer to a plate.
Reduce the heat to medium-low and add the butter to the same skillet, leaving the browned bits from the meatballs in the pan. Once the butter has melted, add the sliced onions and kosher salt. Cook for 45 to 50 minutes, stirring occasionally, until the onions have reduced considerably and are soft, caramelized, and rich golden brown.
Sprinkle the flour over the caramelized onions and cook, stirring continuously, for 1 minute, until no dry flour remains.
Pour in the white wine and scrape the bottom of the skillet with a wooden spoon to release the browned bits. Simmer for 2 to 3 minutes, until the wine has reduced by approximately half.
Gradually stir in the beef broth, followed by the Worcestershire sauce, black pepper, thyme, and balsamic vinegar. Bring to a simmer and cook for 6 to 8 minutes, stirring occasionally, until the French onion sauce has thickened slightly but remains saucy.
Return the meatballs and any accumulated juices to the skillet. Spoon some of the caramelized onions and sauce over the meatballs and simmer uncovered for 3 to 5 minutes, until the meatballs are cooked through and reach 160°F (71°C) in the center.
Preheat the broiler. Sprinkle the freshly shredded Gruyère evenly over the meatballs and caramelized onions. Broil for 2 to 3 minutes, watching closely, until the Gruyère is melted.
Garnish with chopped fresh parsley, if desired. Serve the French onion meatballs over mashed potatoes or egg noodles, or with crusty bread for the onion sauce.

Notes

Allow the onions the full 45 to 50 minutes over medium-low heat. They should reduce considerably and become soft and rich golden brown before you add the flour and wine.
Once the ground beef is added, mix only until the ingredients are evenly distributed. Overmixing can make the meatballs firmer.
The meatballs should not cook through during browning. The initial browning develops flavor on the exterior, while the final simmer in the French onion sauce finishes cooking the centers.
Leave the browned bits from the meatballs in the skillet. The white wine will loosen them from the pan as it deglazes, incorporating that browned beef flavor into the onion sauce.
Choose a dry white wine such as Sauvignon Blanc or Pinot Gris. A sweet white wine will add unnecessary sweetness to onions that already develop lots of their own as they caramelize.
The French onion sauce should thicken slightly but remain loose enough to surround the meatballs and caramelized onions. It shouldn't have the consistency of a thick gravy.
Shred the Gruyère from a block for the smoothest melt. Packaged shredded cheese often contains anti-caking ingredients that can affect how it melts.
Make sure your skillet is safe to use under the broiler. If it isn't, transfer the meatballs, caramelized onions, and sauce to a broiler-safe baking dish before adding the Gruyère.
Refrigerate leftovers in an airtight container for up to 4 days. Reheat covered over low heat, adding a small amount of beef broth if the sauce has thickened in the refrigerator.
Freeze the meatballs and onion sauce for up to 3 months, preferably before adding the Gruyère. Thaw overnight in the refrigerator, reheat, add freshly shredded Gruyère, then broil before serving.

If you’re making these French Onion Meatballs, 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

Have you made these French Onion Meatballs? 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 French Onion Meatballs appeared first on Noble Pig.

Shrimp Stuffed Mushrooms

Cathy Pollak — Sat, 15 Aug 2026 13:00:00 +0000

There’s a lot of shrimp in these stuffed mushrooms, and I wanted the chunks big enough that you know they’re there. Cream cheese holds the filling together, then Parmesan panko goes over the top.

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.

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

Cook Time 20

Total Time 45

Servings (2 stuffed mushrooms each)

Calories 209kcal

Author Cathy Pollak

Equipment

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

Ingredients

Mushrooms:

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

Shrimp Filling:

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

Topping:

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

Instructions

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

Notes

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

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

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

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

Nutrition

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

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

The post Shrimp Stuffed Mushrooms appeared first on Noble Pig.

Chocolate Blackberry Pavlovas

Cathy Pollak — Thu, 13 Aug 2026 14:55:31 +0000

Chocolate blackberry pavlovas have ribbons of semisweet chocolate swirled through the meringue, topped with softly whipped cream and blackberry compote made from cooked and fresh berries.

Individual Pavlovas with Chocolate Swirls and Blackberry Compote

There’s lots of times when chocolate makes fruit feel totally unnecessary. This isn’t one of them because pavlova is already sweet. And once I folded semisweet chocolate into it, it needed something dark and tart next to it. Blackberry has a way of keeping chocolate from getting too pleased with itself.

I barely stirred the chocolate through the finished meringue. The less evenly it mixes, the better the marbling looks. Half the blackberries cook down into their juices while the other half go in fresh, so the topping has both the darker cooked fruit and whole berries still intact.

Then there’s the whipped cream, which I barely sweeten and stop whipping while it’s still very soft. It gets into the cracks and goes over the sides instead of sitting on top like frosting.

These are supposed to be a little unruly.

The Decisions Behind This Recipe

I didn’t want these to be the kind of chocolate pavlova where cocoa gets mixed into the meringue and the whole thing turns chocolate. Melted semisweet chocolate gives me the marbling instead, while leaving most of the meringue white.
I make them individually, mostly because I like everyone getting their own pavlova. You also get more of the crisp outside around the soft center, plus a place in the middle for the good stuff to go.
Cooking all the blackberries would give me more sauce than I wanted. Adding half of them after the pan comes off the heat leaves whole berries in the compote and keeps some of their fresh tartness.
I use only a small amount of confectioners’ sugar in the whipped cream because the meringue already supplies most of the sweetness. I want the cream to taste like cream, especially once the chocolate and blackberry compote are on the same spoon.

Ingredients

Egg whites – Use fresh large egg whites and let them come to room temperature before you start. I don’t use pasteurized egg whites from a carton because they don’t always whip with the same volume and stability. Four large whites usually give me somewhere around 120 to 140 grams.
Granulated sugar – This goes into the meringue, with another two tablespoons saved for the blackberries. If you like knowing the math behind these things, meringue works with sugar at roughly twice the weight of the egg whites. That’s why weighing the whites is useful if yours happen to be large or small.
Semisweet chocolate – I like semisweet because the meringue already has enough sugar. The chocolate is melted so I can barely stir it through and keep the ribbons visible.
Fresh blackberries – Half get cooked down for the juicy part of the compote and the other half go in fresh at the end. Fresh berries are preferred because I want to save the whole blackberries for the finished topping. Frozen blackberries are fine for the portion you’re cooking, but I’d still use fresh for the berries added afterward.
Heavy whipping cream – I stop whipping this while it’s still very soft, which is what I want on pavlova. It should spoon into the centers and start making its way into the cracks instead of sitting there in a stiff mound.
Confectioners’ sugar – Three tablespoons for the whipped cream, which is plenty. Between the meringue and the chocolate, this dessert doesn’t need sweet whipped cream fighting for a promotion.
Fresh lemon wedge or white vinegar – This isn’t going into the pavlova at all. I use it to wipe down the mixing bowl and whisk before adding the egg whites. Even a little grease left behind can interfere with how well egg whites whip, so consider this cheap insurance before you start.

How to Make Chocolate Blackberry Pavlovas

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

Step One (make the meringue)
Preheat the oven to 225°F and line a large baking sheet with parchment paper. Before anything goes into the mixer, wipe the bowl and whisk attachment with a fresh lemon wedge or a paper towel dampened with white vinegar. Add the room-temperature egg whites and beat on low until foamy, about 1 minute, then increase the speed to medium-high and keep going until you have stiff peaks, about 3 minutes.
Step Two (add the sugar)
With the mixer running, add the granulated sugar 1 tablespoon at a time, letting the meringue come back to stiff peaks before adding the next spoonful. It takes a while. Let it. Once all the sugar is in, rub a little meringue between your fingers. If you can still feel sugar granules, keep whipping on high and check it again. I trust my fingers more than the clock. You want the meringue to feel smooth, because sugar that hasn’t completely dissolved is one of the reasons you’ll sometimes see little beads of liquid sugar on baked meringue.
Step Three (swirl in the chocolate)
Melt the semisweet chocolate chips in the microwave in short bursts, stirring between each one, then let the chocolate cool slightly. Set aside 2 tablespoons for the tops. Pour the rest over the finished meringue and stir it once. It’s going to look like you should stir it again. Don’t. Every time you scoop out another pavlova, you’re moving the chocolate through the meringue a little more, and too much stirring now will get rid of the uneven chocolate ribbons. Dab a little meringue underneath the corners of the parchment to keep it from sliding around, then spoon the meringue into 6 mounds and make a dip in the center of each with the back of a spoon. Drizzle the reserved chocolate over the tops and give it a few light swirls with a toothpick.
Step Four (bake and cool the pavlovas)
Bake on the center rack for about 1 hour, or until the pavlovas release easily from the parchment. Turn off the oven and leave them inside until completely cool. The meringues continue drying as the oven slowly cools, giving the outside more time to crisp while the center stays soft. Don’t worry about a few cracks. Pavlova cracks, and once the whipped cream and blackberries go on, nobody is going to care. I often bake mine the day before and leave them in the turned-off oven overnight, so this entire part is finished before I’m ready to assemble them.
Step Five (make the compote and put everything together)
Add 1 cup blackberries and 2 tablespoons granulated sugar to a small saucepan and cook over medium heat, stirring occasionally, until the berries release their juices and mostly break down. Take the pan off the heat and stir in the remaining 1 cup fresh blackberries. If the compote is too thick to spoon easily, add a small splash of water, then let it cool completely. Beat the heavy whipping cream with the confectioners’ sugar until very soft peaks form. Don’t take it any further than that. Spoon the whipped cream into the center of each pavlova, follow with the blackberry compote and bring them straight to the table.

Recipe Tips

Let the melted chocolate cool slightly before pouring it over the meringue. It should still be loose enough to drizzle easily, but it shouldn’t be hot when it comes in contact with the egg whites you spent forever whipping full of air.
Use a toothpick for the final chocolate swirls on top. I tried a fork and a skewer, and both moved too much meringue around and made the tops look messier. A toothpick is small enough to make thin chocolate lines across the surface without destroying the pattern.
Keep the oven at 225°F even though it feels low. The meringue needs time to dry slowly rather than brown, which is how you get that crisp outside with the soft, marshmallow-like center underneath.
Make a good indentation in the center of each pavlova before baking. The whipped cream is intentionally soft and the blackberry compote is juicy, so they need somewhere to go besides immediately down the sides.
Wait until you’re ready to serve before adding the whipped cream and blackberry compote. Both add moisture, which immediately starts softening the crisp meringue. I assemble these when everyone is ready for dessert, not twenty minutes before when dinner is almost over.
Meringue notices humidity whether you want it to or not. On a very humid day it can take longer to dry and may stay a little stickier because sugar attracts moisture from the air. I have a commercial oven, so my baking environment is unusually consistent, but if your pavlovas need a little more time than mine, go by how they look and release from the parchment rather than forcing them onto my exact clock.

Storage

Keep the undecorated pavlovas in an airtight container at room temperature for up to one week. Don’t refrigerate them. Refrigerators are humid, and humidity is what crisp meringue doesn’t need.
The blackberry compote can be made ahead and stored separately in an airtight container in the refrigerator for up to one week. I prefer making the whipped cream close to serving rather than storing it ahead.
For the easiest make-ahead version, bake and cool the pavlovas ahead of time and make the blackberry compote whenever it’s convenient. Keep the two components separate, whip the cream before serving and assemble everything at the last minute. Once the cream and berries are on top, the meringue will gradually soften, so assembled pavlovas are something I serve rather than store.

FAQs

Can I make chocolate blackberry pavlovas ahead of time?
Yes. I often bake the pavlovas the day before and leave them in the turned-off oven overnight. The compote can be made ahead too. I wait until close to serving to whip the cream and assemble them.
Can I use frozen blackberries?
You can use frozen blackberries for the half that gets cooked down with the sugar. I would still use fresh blackberries for the second half. The berries aren’t cooked, and I want them to stay whole and have fresh tartness in the finished compote.
Why is my pavlova weeping?
Undissolved sugar is one of the usual suspects, which is why I’m so annoying about rubbing the meringue between your fingers before you stop whipping. Humidity can also cause meringue to absorb moisture, and once whipped cream and blackberry compote are added, the pavlova will naturally begin to soften. A little moisture isn’t a disaster, but a very wet or sticky pavlova usually means moisture found its way in somewhere.
Why did my pavlovas crack?
Some cracking is normal. A crisp shell surrounds a soft center, and those two textures don’t always remain perfectly intact as the pavlova bakes and cools. Big temperature changes can make cracking worse, which is another reason I leave mine in the turned-off oven to cool. Unless the pavlova has completely fallen apart, I wouldn’t consider a few cracks a failure. They’re about to be covered with cream and blackberries anyway.
Can I use dark or milk chocolate instead of semisweet?
Dark chocolate works if you want the chocolate ribbons more bitter with the sweet meringue. Milk chocolate is fine too, but it makes the overall dessert noticeably sweeter, which isn’t my preference. Semisweet is the perfect middle ground between the sugary pavlova and tart blackberries.
Can I make one large chocolate blackberry pavlova?
Yes. I tested the same recipe as one large pavlova and it worked fine. Mine needed about 5 minutes longer in the oven than the six individual pavlovas. Shape the meringue into one large round with a good indentation in the center, then start checking it around the one-hour mark and use the same cue I do for the smaller ones. It should release easily from the parchment. Let it cool completely in the turned-off oven before topping it.

From My Kitchen Notes

Small observations from the margins.

Things tend to stay together when no one wants too much from them.
The outside can be finished while the middle stays soft. Both can be true.
There’s a short distance between delicate and impossible.
Sugar can make something stronger than it has any business being.
I’ve let things cool in the dark before finding out whether they stayed together.
Blackberry has enough darkness to keep sweetness from becoming exhausting.
Softness and fragility aren’t interchangeable, although people seem hell bent on confusing them.
Meringue has unreasonable confidence.
Things can look tough, until you put a spoon through them.
You don’t always know what stayed together until you finally break it open.

When There Are Blackberries Around

Blackberry Cobbler – Tender biscuits over juicy berries.
Lemon Blackberry Bundt Cake – Lemon cake, fresh blackberry glaze.
Blackberry Crumble Bars – Jammy berries, buttery shortbread base.
Blackberry Lemon Oat Muffins – Buttermilk, lemon, hearty oats.
Blackberry Puff Pastry Galette – Flaky pastry, bubbling blackberry filling.
Blackberry Crumble – Juicy berries under toasted oats.
Baseball Nut Ice Cream – Vanilla ice cream, blackberry jam.
Blackberry Jam – Three ingredients, pure blackberry flavor.
Blackberry Crumble à la Mode Ice Cream – No-churn blackberry crumble ice cream.

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

Chocolate Blackberry Pavlovas

Chocolate blackberry pavlovas are individual meringues marbled with semisweet chocolate, baked slowly, then topped with softly whipped cream and a blackberry compote made with cooked and fresh berries.

Course Dessert

Cuisine American

Keyword blackberry dessert bars, blackberry pavlova, Blackberry Recipes Dessert, Chocolate Blackberry Pavlovas, Chocolate Pavlova, Dessert Blackberry, Easy Meringue Dessert, individual pavlovas, Meringue Dessert, Pavlova Dessert

Prep Time 30

Cook Time 1

Cooling: 2

Total Time 3 30

Servings pavlovas

Calories 510kcal

Author Cathy Pollak

Equipment

Stand Mixer with whisk attachment. Whips the egg whites to stiff peaks and gives you enough power to gradually incorporate the sugar until it dissolves. And for whipping the cream.
baking sheet (large). Gives the six individual pavlovas enough room to bake without touching.
parchment paper Keeps the meringues from sticking and makes it easy to check when they release after baking.
microwave safe bowls For melting the semisweet chocolate in short intervals.
Saucepan (small). For cooking half the blackberries into the compote.
mixing bowls (large). For whipping the cream before serving.
Toothpick Creates the chocolate swirls over the tops of the pavlovas.

Ingredients

Chocolate Pavlovas:

1 fresh lemon wedge or white vinegar, for wiping the bowl and whisk
4 large (120 to 140 g) fresh egg whites room temperature, not pasteurized
1½ cups (300 g) granulated sugar
½ cup (85 g) semisweet chocolate chips

Blackberry Compote:

2 cups (300 g) fresh blackberries divided
2 tbsps (25 g) granulated sugar

Whipped Cream:

1½ cups heavy whipping cream
3 tbsps (23 g) confectioners' sugar

Instructions

Preheat the oven to 225°F (107°C). Line a large baking sheet with parchment paper.
Wipe the bowl and whisk attachment of a stand mixer with a fresh lemon wedge or a paper towel moistened with white vinegar. Add the egg whites and beat on low speed until foamy, about 1 minute. Increase the speed to medium-high and continue beating until stiff peaks form, about 3 minutes.
1 fresh lemon wedge , 4 large (120 to 140 g) fresh egg whites
With the mixer running, add granulated sugar, 1 tablespoon at a time, allowing the meringue to return to stiff peaks between additions. Once all the sugar has been incorporated, rub a small amount of meringue between your fingers. If it still feels grainy, continue beating on high speed until the sugar has dissolved and the meringue feels smooth.
1½ cups (300 g) granulated sugar
Meanwhile, melt the semisweet chocolate chips in the microwave in short intervals, stirring between each, until smooth. Set aside to cool slightly while the meringue finishes mixing.
½ cup (85 g) semisweet chocolate chips
Reserve 2 tablespoons of the melted chocolate. Pour the remaining chocolate over the finished meringue and stir once, leaving visible streaks of chocolate throughout.
Dab a small amount of meringue underneath each corner of the parchment paper to secure it to the baking sheet. Spoon the meringue into 6 mounds. The chocolate will become more incorporated as the meringue is portioned, so avoid additional stirring. Use the back of the spoon to make an indentation in the center of each mound for the toppings.
Drizzle the reserved melted chocolate over the pavlovas and use a toothpick to lightly swirl it into the tops.
Bake on the center rack for 1 hour, or until the pavlovas release easily from the parchment. Turn off the oven and leave the pavlovas inside until completely cool.
Meanwhile, add 1 cup (150 g) blackberries and granulated sugar to a small saucepan. Cook over medium heat, stirring occasionally, until the berries release their juices and mostly break down. Remove from the heat and stir in the remaining 1 cup (150 g) fresh blackberries. If the compote is too thick to spoon easily, add a small splash of water. Set aside to cool.
2 cups (300 g) fresh blackberries , 2 tbsps (25 g) granulated sugar
Add the heavy whipping cream and confectioners' sugar to a large mixing bowl. Beat until very soft peaks form.
1½ cups heavy whipping cream, 3 tbsps (23 g) confectioners' sugar
To serve, spoon whipped cream into the center of each pavlova, followed by the blackberry compote. Serve immediately.

Notes

Use fresh, non-pasteurized egg whites for the most reliable meringue. Make sure the mixing bowl and whisk are completely free of grease before adding the whites.
For meringue, a useful ratio is approximately twice the weight of sugar to egg whites. If your four egg whites weigh more or less than expected, weighing them first makes it easy to adjust the sugar accordingly.
Add the sugar gradually and give it enough time to dissolve. Rub a little finished meringue between your fingers; if it feels grainy, continue whipping. Undissolved sugar can cause the pavlovas to weep during baking.
Do not overmix after adding the melted chocolate. Stirring once leaves the chocolate streaked through the meringue, and portioning the pavlovas distributes it further.
Leave the baked pavlovas in the turned-off oven until completely cool. They can also be baked a day ahead and left in the oven overnight.
Undecorated pavlovas can be stored in an airtight container at room temperature for up to 1 week. Store the blackberry compote separately in an airtight container in the refrigerator for up to 1 week.
Assemble the pavlovas shortly before serving. Moisture from the whipped cream and blackberry compote will gradually soften the meringue. Do not refrigerate or freeze the assembled pavlovas.
Frozen blackberries can be used for the cooked portion of the compote. For the berries stirred in after cooking, fresh blackberries give the best texture.

If you’re making these Chocolate Blackberry Pavlovas, 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

Have you made these Chocolate Blackberry Pavlovas? 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 Chocolate Blackberry Pavlovas appeared first on Noble Pig.