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The Ultimate Beef Wellington

Level: Intermediate

Total: 7 hr

Level: Intermediate

Total: 7 hr

1. For the Duxelles:

2. To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat. Add the shallot and mushroom mixture and saute for 8 to 10 minutes until most of the liquid has evaporated. Season with salt and pepper and set aside to cool.

3. For the Beef:

4. To prepare the beef: Tie the tenderloin in 4 places so it holds its cylindrical shape while cooking. Drizzle with olive oil, then season with salt and pepper and sear all over, including the ends, in a hot, heavy-based skillet lightly coated with olive oil - about 2 to 3 minutes. Meanwhile set out your prosciutto on a sheet of plastic wrap (plastic needs to be about a foot and a half in length so you can wrap and tie the roast up in it) on top of your cutting board. Shingle the prosciutto so it forms a rectangle that is big enough to encompass the entire filet of beef. Using a rubber spatula cover evenly with a thin layer of duxelles. Season the surface of the duxelles with salt and pepper and sprinkle with fresh thyme leaves. When the beef is seared, remove from heat, cut off twine and smear lightly all over with Dijon mustard. Allow to cool slightly, then roll up in the duxelles covered prosciutto using the plastic wrap to tie it up nice and tight. Tuck in the ends of the prosciutto as you roll to completely encompass the beef. Roll it up tightly in plastic wrap and twist the ends to seal it completely and hold it in a nice log shape. Set in the refrigerator for 30 minutes to ensure it maintains its shape.

5. Preheat oven to 425 degrees F.

6. On a lightly floured surface, roll the puff pastry out to about a 1/4-inch thickness. Depending on the size of your sheets you may have to overlap 2 sheets and press them together. Remove beef from refrigerator and cut off plastic. Set the beef in the center of the pastry and fold over the longer sides, brushing with egg wash to seal. Trim ends if necessary then brush with egg wash and fold over to completely seal the beef - saving ends to use as a decoration on top if desired. Top with coarse sea salt. Place the beef seam side down on a baking sheet.

7. Brush the top of the pastry with egg wash then make a couple of slits in the top of the pastry using the tip of a paring knife ¿ this creates vents that will allow the steam to escape when cooking. Bake for 40 to 45 minutes until pastry is golden brown and beef registers 125 degrees F on an instant-read thermometer. Remove from oven and rest before cutting into thick slices. Garnish with minced chives, and serve with Green Peppercorn Sauce, Roasted Fingerling Potatoes with Fresh Herbs and Garlic, and Warm Wilted Winter Greens.

Green Peppercorn Sauce:

Add olive oil to pan after removing beef. Add shallots, garlic, and thyme; saute for 1 to 2 minutes, then, off heat, add brandy and flambe using a long kitchen match. After flame dies down, return to the heat, add stock and reduce by about half. Strain out solids, then add 2 cups cream and mustard. Reduce by half again, then shut off heat and add green peppercorns.

Roasted Fingerling Potatoes with Fresh Herbs and Garlic:

1. Preheat oven to 500 degrees F and place a baking sheet inside to heat.

2. Add potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Remove sheet pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside.

Warm Wilted Winter Greens:

1. Cook honey and balsamic together over medium-high heat in a large saute pan, about 5 minutes. Toast walnuts in a small skillet; set aside to cool.

2. Pile greens on a platter. Stir mustard into balsamic-honey dressing, then whisk in about 1 cup extra-virgin olive oil; pour over greens. Season greens with salt and pepper and garnish with walnuts, pomegranate seeds, shavings of Parmesan, and shallot.

Use extreme caution when igniting alcohol. Remove the pan from the heat source before adding the alcohol. Pour the alcohol into the pan and carefully ignite with a match or click lighter. Return the pan to the heat and gently swirl to reduce the flames.

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The Ultimate Beef Wellington Level: Intermediate Total: 7 hr Level: Intermediate Total: 7 hr For the Duxelles: To make the Duxelles: Add mushrooms, shallots, garlic, and thyme to a food processor and pulse until finely chopped. Add butter and olive oil to a large saute pan and set over medium heat.

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I've had lemons on the brain lately. I mean, it's hard not to with a backyard lemon tree brimming with possibilities in the form of bright yellow orbs of deliciousness.

Coming from the midwest where a lemon means a trip to the grocery store, I just can't bear to waste a single one. Our kitchen has been positively overflowing with lemon desserts these days. So much so that I had to invite some friends over to help me eat them all, including the mini pavlovas with lemon curd recipe you find below. But that's a story for a different day or a different blog post at least!

Have you ever had Pavlovas? If not, you are seriously missing out! Pavlovas are baked meringue that has a deliciously crisp outer crust and a perfectly marshmallowy inner. They are easy to make and absolutely impressive when served with any number of sauces, curds, and fruits. That means they are easy to do seasonally if you are looking for a dessert for your next dinner party! Pavlovas can be one large meringue that is cut up to serve, or you can take a page from my book and make individual mini Pavlovas for each of your guests.

Thanks so much for reading A Side of Sweet! For more Sweet in your life, you can find me onInstagram, Pinterest, Bloglovin', Facebook, or Twitter, or subscribe to receive a weekly email with new posts (see sidebar).

Mini Pavlovas with Lemon Curd

Did you make this recipe?

Tag @asideofsweet on Instagram and hashtag it #asideofsweet

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Mini Pavlovas with Lemon Curd // A Side of Sweet

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I've had lemons on the brain lately. I mean, it's hard not to with a backyard lemon tree brimming with possibilities in the form of bright yellow orbs of deliciousness. Coming from the midwest where a lemon means a trip to the grocery store, I just can't bear to waste a single one.

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Keep in mind that the menu changes slightly from week to week during camp for many reasons. Our campers work in a professional kitchen and are learning from the best. If you see a recipe that wasn't made during your child's week at camp, feel free to try it out at home!

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Chicken Cordon Bleu Bake Recipe by Tasty

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Here's what you need: boneless, skinless chicken breasts, salt, pepper, garlic powder, onion powder, swiss cheese, ham, puff pastry, english mustard, egg

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DIY Ideas for Every Occasion Beautiful Print Goods to Make it Happen

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Summer is the time for picnics and that means picnic foods. Take-a-long meals don't need to be boring, however. This recipe is a take on the Italian olive salad that makes the oh-so-tasty New Orleans Muffuletta sandwich such a summer pleaser.

This flavorful, veggie-packed spread makes for a fine topping on more than just sandwiches; it's also a great topping for burgers and sausages, or even just straight up on crackers. If you want to try this spread on the Muffuletta sandwich it was intended to adorn, slather it on crusty Italian bread and fill it up with plenty of mortadella, salami, mozzarella, ham, and provolone.

Used In This Project:

More Recipe Gift Ideas:

Stephanie Rose is a gardener who lives in Vancouver, BC, Canada, where she has grown over 100 edibles, 400 perennials, and countless other plants in her small urban yard; a hobby that continues to grow with each season. Stephanie writes DIY garden projects, yummy recipes and crafty goodness at Garden Therapy where she hopes you will find something to inspire you to get outside for a little, well, garden therapy.

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Summer is the time for picnics and that means picnic foods. Take-a-long meals don't need to be boring, however. This recipe is a take on the Italian olive salad that makes the oh-so-tasty New Orleans Muffuletta sandwich such a summer pleaser.

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These Asian Steamed Buns will wow your friends and family. If you love bao buns as much as me, you'll want to know how to make your own at home. Asian buns take some time, but they're worth it.
As far as weaknesses go, this is a big one for me. Asian steamed buns. They are light, slightly sweet conveyors of all types of fillings. Also known as Bao, these buns are a blank canvas for whatever you'd like to fill them with... Preferably something savory, sweet and spicy all at the same time. But I'm getting ahead of myself...

Because before we can start on the fillings, we have to make the buns and I have to say, this isn't for the feint of heart. It's not difficult, but it takes time and patience.

This recipe is mostly from David Chang of Momofuku. I say mostly because I've included a few helpful hints that I think will assist the home cook (like using parchment paper to steam the buns). As I read through his recipe, there were a couple steps that surprised me. The first surprise was NOT ADDING THE BAKING POWDER to the flour... Instead, you sprinkle it over the dough after the first rise. Weird. I wish I understood the science behind that maneuver.

After the baking powder is sprinkled over the dough, you knead it into it. Let it rise for another 30 minutes.

Then divvy up the dough into 16 equal portions and roll them into balls. Let them rest for another 30 minutes. Meanwhile cut 16 pieces of parchment paper roughly 3″ x 2″ to tuck into the buns to prevent them from sticking together.

After the dough has rested, roll out the dough balls into ovals on a floured board.

Place the parchment paper on the bun, bisecting the oval.

Fold it over.

Line a bamboo steamer with more parchment paper so the buns don't stick. Place the buns inside. Put about 1″ of water in a pot that will hold the steamer basket and heat to a boil. Reduce heat to a simmer. Fit the buns into the steamer and carefully place the steamer rack in the pot of steaming water (use oven mitts so you don't burn yourself). Cover the pot.

Steam the buns for about 3 minutes until they are puffed and set.

Transfer buns to a wire rack to cool... Now you're ready to fill them... with Bulgogi Pork

These steamed buns are the perfect receptacle for most Asian-Inspired fillings!

Print Recipe

Special equipment:
Garlic & Zest is a participant in the Amazon Services LLC Associates Program an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

bamboo steamer with lid

1 large pot with lid that will hold the bamboo steamer

Stir together 1/4 cup warm water with yeast and pinch of sugar. Let stand until foamy, 5 to 10 minutes. (If mixture doesn't foam, start over with new yeast.) Whisk in dried milk and remaining 3/4 cup warm water.

Stir together flour and remaining 3 tablespoons sugar in a bowl, then stir in yeast mixture (do not add baking powder yet) with a fork until a dough forms. Knead dough with your hands in bowl until all of flour is incorporated. Turn out dough onto a floured surface and knead, dusting surface and hands with just enough flour to keep dough from sticking, until dough is elastic and smooth but still soft, about 5 minutes. Form dough into a ball.

Put dough in an oiled large bowl and turn to coat. Cover with plastic wrap and let dough rise in a draft-free place at warm room temperature until doubled, about 2 hours.

Punch down dough, then transfer to a lightly floured surface and flatten slightly into a disk. Sprinkle baking powder over center of dough, then gather edges of dough and pinch to seal in baking powder. Knead dough with just enough flour to keep dough from sticking until baking powder is incorporated, about 5 minutes. Return dough to bowl and cover with plastic wrap, then let dough stand 30 minutes.

Cut 16 (3- by 2-inch) pieces of parchment paper.

Form dough into 2 equal rounds. Cut each round into 8 equal pieces. then lightly dust the dough with flour and roll them into balls. Place the dough balls on a baking sheet and cover loosely with plastic wrap. Let the dough rest for 30 minutes before continuing.

Roll out 1 piece of dough into a 6- by 3-inch oval, lightly dusting surface, your hands, and rolling pin. Pat oval between your palms to remove excess flour, then place one of the small pieces of parchment paper over half of the bun and fold the other half over the parchment. Place bun on a piece of parchment paper on a large baking sheet and cover loosely with plastic wrap. Make more buns with remaining dough, then let stand, loosely covered, until slightly risen, about 30 minutes.

Line a steamer rack or bamboo steamer (that will fit inside your pot or wok) with parchment paper to prevent sticking.

Set a large steamer rack (bamboo steamer) inside a pot (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Reduce heat to a steady simmer. Place buns in steamer rack (do not let buns touch). Cover tightly and steam until buns are puffed and cooked through, about 3 minutes. Transfer buns to a plate with tongs, then discard wax paper and wrap buns loosely in kitchen towels to keep warm. Steam remaining buns in batches, adding boiling-hot water to skillet as needed.

Notes: Buns can be steamed and cooled completely, then chilled, wrapped tightly in a double layer of plastic wrap, up to 1 day or frozen up to 1 week. (Thaw wrapped frozen buns in refrigerator.) Reheat buns, wrapped in a dampened kitchen towel and wrapped tightly in foil, in a 350°F oven until soft and heated through, about 15 minutes.

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These Asian Steamed Buns will wow your friends and family. If you love bao buns as much as me, you'll want to know how to make your own at home. Asian buns take some time, but they're worth it. As far as weaknesses go, this is a big one for me.

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The beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina

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The beets my mother made came from our garden and were canned for the winter months. Even as a child I loved beets because they brought so much color to our table. -Sara Lindler, Irmo, South Carolina

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If you're looking for the best steamed pork dumplings recipe on the internet, you've come to the right place. These pork dumplings are as easy to assemble and steam as they are to eat.

How to Make Steamed Pork Dumplings

Ready to make the best steamed pork dumplings of your life? You'll find the full, step-by-step recipe below - but here's a quick overview of what you can expect:

Make the Filling

Mix the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg, and cabbage in a large bowl.

Fill the Dumplings

Place a teaspoon of filling onto each wonton skin, then moisten the edges with water and fold diagonally to create a triangle. Roll the edges to seal in the filling. Transfer the dumplings to a lightly floured surface until you're ready to cook.

Steam the Dumplings

Arrange the pork dumplings in a steamer so that they're not touching. Steam until the pork is cooked through.

How to Serve Steamed Pork Dumplings

Steamed pork dumplings are traditionally served as an appetizer with a dipping sauce, such as hoisin. You can purchase bottled hoisin sauce at the store, or you could try our simple recipe for Homemade Hoisin Sauce. Other great sauce options include Chinese-Style Hot Mustard or our Easy Asian-Inspired Dipping Sauce.

These steamed pork dumplings would also work well as a main dish. Try an Asian-inspired side dish such Chinese Green Bean Stir-Fry or Easy Fried Rice.

How to Store Steamed Pork Dumplings

Store your leftover pork dumplings in an airtight container in the fridge for up to two days. Reheat in the microwave, sprinkled with a few drops of water.

Can You Freeze Steamed Pork Dumplings?

Yes, you can freeze steamed pork dumplings. Simply allow them to cool, then flash freeze them on a baking sheet until frozen solid. Transfer them to a freezer-safe container or zip-top freezer bag, label with the date, and freeze for up to three months.

When it's time to eat, simply reheat from frozen in the microwave or in the oven until heated through.

Allrecipes Community Tips and Praise

"This recipe is AMAZING," raves Lindsay. My fiance and I spent an afternoon making these and we even doubled the recipe. We made half with ground pork and half with ground turkey and they both taste equally as good!"

"Great recipe," according to MelissaGG. "Only thing I did differently was to make my own wrappers and I dipped them in boiling water first before steaming. The filling is excellent."

"So good," says fennellylisa. "I didn't change anything. I made a dipping sauce with soy, ginger, and scallions. My husband raved."

Editorial contributions by Corey Williams

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These amazingly easy steamed pork dumplings have a tasty filling made with pork, ginger, garlic, and soy sauce for the most delectable Chinese dim sum!

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Johanna Ware of Smallwares in Portland, Oregon, fills these Chinese-style buns with a variety of delicious things. Ware steams the buns to fluffy perfection, but you can also fry them, should you feel so inclined. Fun fact: When cooked plain, the buns are called mantou, while the filled buns are called baozi.
To learn more, read "Breaking Bao."

Bao Dough

Recipe adapted from Johanna Ware, Smallwares, Portland, OR

Ingredients

⅔ cup warm water

2 teaspoons instant yeast

2 tablespoons sugar

1 tablespoon canola oil

1¼ cups bread flour, plus more for if needed

1 teaspoon kosher salt

¼ teaspoon baking soda

Directions

1. In a small bowl, whisk together the water, yeast and sugar until the yeast dissolves. Let the mixture sit until the yeast starts to get foamy and bloom, 4 to 6 minutes. Stir in the oil and set aside.

2. Meanwhile, sift the bread flour, salt and baking soda together. Add the yeast mixture to the dry ingredients and stir using a rubber spatula. If the dough looks sticky, add 1 additional tablespoon of flour at a time until it is less sticky.

3. Turn the dough onto a lightly floured work surface and knead until smooth. Cover the dough with a damp kitchen towel and let the dough rest until it has doubled in size, 1½ to 2 hours. Punch the dough down to flatten it.

4. Portion the dough into balls that are 2 inches in diameter and let rest for 5 minutes. Flatten each ball into a disk 3 inches in diameter.

5. Fill the buns with your filling of choice and wrap by gathering the edge and twisting slightly. Cover with a damp kitchen towel to keep the bao from drying out.

6. Place the buns in a steam basket lined with parchment paper and steam until the buns have expanded, 7 to 9 minutes. Serve.

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Johanna Ware of Smallwares in Portland, Oregon, fills these Chinese-style buns with a variety of delicious things. Ware steams the buns to fluffy perfection, but you can also fry them, should you feel so inclined. Fun fact: When cooked plain, the buns are called mantou, while the filled buns are called baozi.

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History of "The Fritter"

On this page you can find the best broccoli, bacon and cheddar fritters recipe on the Internet! But before we start, let's have a little look at the history of the fritter.

Firstly, fritters are unbelievably versatile. Put simply, they are small batter or bread patties, containing a range of ingredients. Meat and vegetables are most common, but as fritters can be sweet or savory, ingredients can also include a variety of fruits.

In each country around the world, the term "fritter" has a different meaning. Here in the United States, "corn fritters" are very popular and are use canned corn before they are deep fried. Delicious! However, in the United Kingdom a fritter is usually available at a fish and chip shop, and comprises of slices of ingredients, such as potato, banana or mushy peas, which then fry in a very hot batter.

In India, they even have a completely different name. Fritters are often called "pakora" and containing mostly onion, they are sold as roadside snacks to help keep drivers alert and full of energy. Finally, in South Africa, pumpkin fritters are very common and contain a nice sprinkling of cinnamon sugar.

Recipe

It's because fritters are so versatile, that they are the perfect recipe to bring into your keto diet. For example, our recipe includes bacon and cheddar cheese, which are two ingredients that are very high in protein. We've also added a touch of non-starchy broccoli, which is wonderful for getting some fiber, without adding too many carbohydrates into your diet. It also gives the fritter a nice crunchy texture which complements the cheesy flavor.

However, feel free to mix up this dish as much as you like! Other types of cheeses work well and can really help change the texture of the fritter, whilst adding lots of spices can even help give your metabolism a bit of a kick. Whatever you choose to do, make sure you let us know in the comments how you get on. We love to hear about your ideas!

Happy cooking!

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Broccoli, Bacon, and Cheddar fritters | The Keto Cookbook | Keto Recipes

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On this page you can find the best broccoli, bacon and cheddar fritters recipe on the Internet! But before we start, let's have a little look at the history of the fritter. Firstly, fritters are unbelievably versatile. Put simply, they are small batter or bread patties, containing a range of ingredients.

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How to make our easy hummus recipe with canned chickpeas, garlic, tahini, and olive oil. With easy to follow recipe video! This is the best recipe, just read all the reviews!!

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Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover ham; they pair well with a dry white wine.

Virginia Ham and White Cheddar Croquettes

Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover holiday ham, and they pair well with a dry white wine.

Yield: makes About 30 Croquettes

Ingredients

2 large russet potatoes, peeled and cut into 1" pieces

3 tbsp. unsalted butter

1 small onion, minced

Kosher salt and freshly ground black pepper, to taste

4 oz. Virginia ham, finely chopped

4 oz. white cheddar, grated

¹⁄₄ cup finely chopped chives

1 cup flour, plus more for dusting

2 eggs, beaten

2 cups panko bread crumbs

Canola oil, for frying

Instructions

1. Boil potatoes in a 4-qt. pot of salted water until tender, about 20 minutes. Drain and transfer to a bowl; set aside. Add 1 tbsp. butter to the pot, and melt over medium-high heat. Add onion; cook, stirring occasionally, until golden, about 5 minutes. Add to potatoes along with remaining butter, cream, salt and pepper. Using a potato masher, mash until smooth. Fold in ham, cheese, and chives; chill for 20 minutes.

2. Using flour-dusted hands, form 2 tbsp. chilled ham mixture into a 3"-long oval and flatten the ends; dredge in flour, dip in beaten eggs, then coat with bread crumbs. Repeat with remaining mixture, flour, eggs, and bread crumbs; transfer to a plate and freeze for 15 minutes.

3. Heat 2" oil in a 6-qt. saucepan to 375°. Working in batches, fry croquettes, turning as needed, until golden and crisp, about 2 minutes. Transfer to paper towels to drain and season with salt.

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Croquettes with Ham and Cheddar Cheese Recipe

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Super crisp on the outside and creamy on the inside, these two-bite party snacks are a great way to use up leftover ham; they pair well with a dry white wine.

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These Sweet and Sticky Hoisin Meatballs make a great appetizer for a party. They are highly addictive but are healthy, which is good because you can't eat just one.

Oh hello, you delicious balls of meat. Yes you, all covered in a sweet and sticky sauce that just makes me keep coming back for more. I really want you in my life right now.

I've been wanting to create a meatball recipe that would be both paleo-friendly and gluten-free. Most meatball recipes use breadcrumbs to help bind the meat together so I had to look for an alternative.

The result here is perfect. The meatballs are tender, hold together well, and have tons of flavor.

I've used almond flour in this recipe instead of breadcrumbs and love the result. Unlike coconut flour, which I find gives a sawdust texture to everything it comes in contact with, almond flour behaves a little more like breadcrumbs.

A big bonus is that almond flour, which is really just ground up almonds, adds a subtle tasty flavor to the meatballs.

If you like to eat paleo or try to avoid gluten, then you'll probably already know that most store-bought hoisin sauces do contain wheat. If this is something you strictly avoid, then you can always make your own wheat-free hoisin sauce. There are several recipes on the internet, but I like this one.

I tried out this recipe at an event a month ago and they were a complete hit. They disappeared faster than anything else I put out.

Hope you guys love these as much as I do!
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Delicious Appetizer Recipes:

Sweet Hoisin Meatballs

Author: Kristen Stevens

Yield: 36 meatballs 1x

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These Sweet and Sticky Hoisin Meatballs make a great appetizer for a party. They are highly addictive but are healthy, which is good because you can't eat just one. Oh hello, you delicious balls of meat. Yes you, all covered in a sweet and sticky sauce that just makes me keep coming back for more.

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Clafoutis is an easy French dessert that's perfect for using up summer fruit. Nothing like homey cobblers or crisps, clafoutis is decidedly more elegant yet even simpler to make. Use whatever fruit you have on hand - cherries are classic - whip up a quick batter in your blender, and bake for a dessert to impress both dinner and overnight guests alike.

Since clafoutis is built on an egg-heavy batter similar to crêpes or Dutch baby pancakes, it can be served either for a lovely dessert or as a rich breakfast. While Dutch pancakes (and crêpes) are made with a similar batter of eggs, milk, flour, and sugar, their ratios and cooking methods make a significant difference in the final product. Dutch pancakes bake up crispy, while clafoutis has a tender, almost custard-like texture.

Any Fruit and Almost Any Pan

Clafoutis is traditionally make with unpitted cherries - supposedly the pits add a bitter, almond-esque flavor to the dish - but can be made with almost any tender fruit. Pitted cherries can go in whole or halved, raspberries whole, fresh figs and strawberries halved as well. Other stone fruit like peaches and apricots should be pitted and sliced.

Clafoutis is traditionally baked in a ceramic tart pan or casserole dish. You can also bake them in a glass baking dish, but I prefer a cast iron skillet which gives the most delicately crispy edge to the end product. Steer clear of thin metal baking pans though, as they will burn the edges before the clafoutis is set.

Again, tradition would dictate that we whisk together a clafoutis batter by hand, but the blender makes quicker work of the whole thing. One important note however: Blend all of the wet ingredients, including the sugar, together before adding the flour, then quickly pulse the flour in just until incorporated. This will keep the batter and the clafoutis tender.

We independently select these products-if you buy from one of our links, we may earn a commission.

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Clafoutis is an easy French dessert that's perfect for using up summer fruit. Nothing like homey cobblers or crisps, clafoutis is decidedly more elegant yet even simpler to make. Use whatever fruit you have on hand - cherries are classic - whip up a quick batter in your blender, and bake for a dessert to impress both dinner and overnight guests alike.

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Even if you're not sure how to make hush puppies, this recipe is easy to prepare and gives tasty results. The chopped onion adds to the great flavor of this hush puppies recipe. -Mary McGuire, Graham, North Carolina

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Even if you're not sure how to make hush puppies, this recipe is easy to prepare and gives tasty results. The chopped onion adds to the great flavor of this hush puppies recipe. -Mary McGuire, Graham, North Carolina

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A southern favorite we can all now enjoy! I was raised, moving from here to there and developed a palate for all kinds of dishes from Cuban Arroz Con Pollo to Chicago Deep Dish, but when I moved to Georgia as a child, the first true Southern meal I recall was served with crisp corn-meal crusted on the outside, soft, moist and just slightly sweet on the inside hushpuppies!

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Get Salmon en Croute Recipe from Food Network

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Just say no to bland store bought coleslaw and hello to this delicious homemade recipe.

Coleslaw is one of the most underated BBQ and grilling side dishes, most likely because it is often store bought or is simply lacking in personality.

Here's a mayonnaise based creamy cole slaw that's not too sweet and a few little tweaks to make it really special. Hash it and heap it on top of a pulled pork sandwich as they do in Memphis or the Carolinas. It would be a great choice for a West Virginia Slawdog (at right). Prepare this simple, yet classic, homemade coleslaw for your next cookout and your guests will certainly notice the difference.

Simple Creamy Southern Coleslaw Recipe

Just say no to bland store bought coleslaw and hello to this delicious homemade recipe. This classic simple creamy coleslaw recipe is not only the perfect side dish for your next BBQ and grilling cookout but is also amazing on a Memphis and South Carolina style pulled pork sandwich or on a West Virginia style hot dog.

Course. Lunch. Dinner. Salad. Side Dish. Vegetable.

Cuisine. American. Southern.

Makes. 8 servings

Takes. 15 minutes prep. Allow it to sit for at least 1 hour in the fridge if possible.

Ingredients
Slaw
1 pound green cabbage (about half a medium cabbage)

1 large carrot, peeled

1/2 small white onion
Dressing
1 tablespoon distilled vinegar

1/2 cup mayonnaise

1 tablespoon white sugar

1/4 teaspoon Morton's coarse kosher salt (read more about the science of salt here)

1/4 teaspoon ground black pepper

1/2 teaspoon celery seeds ( not celery salt)
About the vinegar. Switch to cider vinegar at your own risk. I think plain white distilled works better. My favorite add-in. I first tasted this in Charleston South Carolina, and I loved it. Add 1 tablespoon of sweet pickle relish or chipped sweet pickles. Optional. Add 1/2 red or green bell pepper, sliced thin or hashed. Optional. Add 3 radishes, red or white, hot if you like, sliced thin or hashed. Optional. Add 1 small minced jalapeño if you like it hot. Chipotle powder is another way to amp it up. Horseradish, just a tablespoon in the background, is a surprising addition.
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The Best Basic Creamy Southern Coleslaw Ever

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Just say no to bland store bought coleslaw and hello to this delicious homemade recipe. This classic simple creamy coleslaw recipe is not only the perfect side dish for your next BBQ and grilling cookout but is also amazing on a Memphis and South Carolina style pulled pork sandwich or on a West Virginia style hot dog.

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This post may contain affiliate links. Please read my disclosure policy.
This Chinese-inspired fried rice recipe is my absolute fave. It's quick and easy to make, customizable with any of your favorite mix-ins, and so irresistibly delicious.
Hey friends! I'm digging back into the blog archives today to share one of my all-time favorite recipes.

My favorite homemade fried rice. ♡

Growing up, our family had a tradition of eating lunch every Saturday at our neighborhood's favorite local Chinese restaurant. And every single Saturday for lunch, I ordered the same thing - egg drop soup and fried rice, my absolute favorites. This restaurant set the bar high for me early when it comes to how amazing fried rice could be. Theirs was always perfectly al dente with slightly crispy edges, full of rich savory flavors, and loaded up with plenty of extra veggies, eggs, and whatever protein sounded good.

After our favorite restaurant sadly closed over a decade ago, I spent years tinkering around with dozens and dozens of batches of fried rice, attempting to recreate a fried recipe that tasted as good as theirs. And while nothing will ever match the original in my book, this fried rice recipe that I've landed on is as close as I've come and has been my favorite go-to ever since. It's surprisingly speedy to make, easy to customize with your favorite add-ins, and SO flavorful and comforting. Thousands of our readers have also made and enjoyed it over the years since. So if you're looking for a good recipe to try, I hope you'll enjoy it too.

Let's make some homemade fried rice!

Fried Rice Recipe | 1-Minute Video

Tips For Making The Best Fried Rice:

Ok, let's get right to it. Here are the important things I have learned over the years about how to make the best fried rice.

1) Use cold rice: You've gotta plan ahead and use thoroughly-chilled cooked rice. A fresh batch of warm (or even lukewarm) rice will not fry well when it hits the hot pan, and will result in soggy and sticky clumps - no good. So leftover refrigerated rice is ideal! Or, if you are in a hurry (or have an impulse craving for fried rice, which I completely understand ?), just cook up a fresh batch of rice. Then spread it out on a baking sheet or another large flat pan, drape the rice with a layer of plastic wrap, then pop it in the fridge for 30 minutes (or in the freezer for 10-15 minutes) until it is thoroughly chilled (not frozen).

2) Use butter: Yes, butter. I have made many a batch of fried rice using various oils, and I'm now convinced there's a reason why Japanese steak houses use that big slab of butter when they're making fried rice. It just tastes so much better, and also makes everything brown up perfectly. (Although by contrast to Japanese steak houses, we only use 3 tablespoons for a large batch of rice in this recipe.)

3) Use veggies: This is one of my big pet peeves with lame take-out fried rice - not enough veggies! In addition to adding some nice spots of color, veggies go a long way in adding some flavor and freshness to fried rice. Our local Chinese restaurant always added both white and green onions, too, which I included in this recipe. But feel free to modernize this recipe with some other delicious stir-fried veggies as well!

4) Use toasted sesame oil and oyster sauce: If you do not eat seafood, you can leave out the oyster sauce and your fried rice will still be great. But this ingredient makes such a difference in good fried rice, and a little goes a long way. So even if you're not into oysters, don't be scared of oyster sauce! Toasted sesame oil, on the other hand, is 100% non-negotiable. It is my favorite smelling ingredient in my kitchen, and tastes wonderful in fried rice. (Also note that sesame oil is meant as a finishing oil, not a cooking oil, so remove the pan from the heat and then stir it in.)

5) Use high heat: This will help fry and brown the rice and veggies well, and will also help prevent the rice from steaming in the pan instead of frying.

6) Let the rice brown a bit on the bottom: If you're like me and love your rice to be a bit crispy, let it rest for a bit in between stirs so that it can brown a bit on the bottom. It also helps greatly to use a non-stick skillet so that the rice doesn't stick to the bottom of the pan.

7) Don't be afraid to add in some extra soy sauce at the end: I know that everyone has different sensitivities to salt, and different brands of soy sauce also contain pretty dramatically different levels of sodium. So I went a little light on soy sauce in the recipe below. But please add more at the end if this tastes good to you. I almost always stir an extra drizzle into my portion and love it.

Homemade Fried Rice Ingredients:

Alright, so let's talk ingredients. To make this fried rice recipe, you will need (affiliate links included):

Cooked, chilled rice: Any kind of white or brown rice will do. Just be sure that it is cooked (I always cook mine in this rice cooker, which works like a charm) and thoroughly chilled (in a sealed container in the refrigerator) before adding it to your hot skillet. Again, freshly-cooked rice will not work well in this recipe.

Eggs: Which add great flavor, texture and protein.

Carrots, onions, green onions and peas: This is the base mix of veggies that I always use for fried rice, but feel free to add in other stir-fry veggies you love (see ideas below).

Garlic: Freshly-minced.

Soy sauce: I created this recipe using low-sodium soy sauce. So add less if you're using traditional soy sauce.

Oyster sauce: This is a major flavor booster in fried rice and (don't worry) doesn't taste like oysters. You can find it in the Asian section of grocery stores, or order it on Amazon.

Toasted sesame oil: The finishing touch in this recipe, which is a must. You can also find it in the Asian section of grocery stores, or order it on Amazon.

Butter: My favorite way to stir fry rice.

How To Make Fried Rice:

To make this homemade fried rice recipe, simply:

1. Scramble eggs: Using a small pat of butter, scramble some eggs in a large sauté pan, breaking them into small pieces as you go. Then transfer the eggs to a separate plate, and set aside.

2. Sauté veggies and garlic: Return your sauté pan to the heat, and sauté the onions, carrots, peas and garlic until soft and cooked through.

3. Stir fry rice: Then turn the burner to high heat. Scooch the veggies over to one side of the pan, melt the remaining butter in the other half, and add the chilled rice, soy sauce, and oyster sauce (if using). Then stir to combine with the veggies and continue sautéing the rice, stirring every 15-20 seconds or so for 3 minutes, or until you notice the rice and veggies starting to brown slightly.

4. Remove pan from heat. And stir in your green onions, sesame oil, and scrambled eggs.

5. Taste and season. Give the rice a taste, and season with salt and pepper, plus any extra soy sauce or sesame oil if needed.

6. Serve! Then dish it up and serve nice and warm!

Easy Fried Rice Variations:

The sky's the limit when it comes to homemade fried rice variations, so feel free to get creative and use up other leftover ingredients you may happen to have on hand. That said, here are some classic add-ins:

Chicken Fried Rice: You can either sauté some chicken in a separate sauté pan while making your fried rice. Then shred or dice and add to your fried rice. Or for a shortcut, I like to shred a rotisserie chicken. Or even better, shred leftovers from my favorite baked chicken breasts recipe.

Pork Fried Rice: Sauté a boneless pork chop in a separate sauté pan while making your fried rice. Then dice and add to your rice.

Beef Fried Rice: Sauté steak or brown ground beef in a separate sauté pan while making your fried rice. Then crumble or dice and add to your rice.

Shrimp Fried Rice: Sauté half a pound of peeled, raw shrimp in separate sauté pan while making your fried rice. Then add the shrimp to your rice.

Vegetable Fried Rice: Any stir-fry friendly veggies would be great in fried rice! Just sauté at the same time that you cook the onions, carrots, peas and garlic. Then stir to combine with the fried rice.

Kimchi Fried Rice: Fresh kimchi adds a major flavor boost to fried rice. Just chop and stir it in to make kimchi fried rice.

Pineapple Fried Rice: Fresh pineapple can be traditional in Chinese or Thai fried rice. Just chop and stir it in to combine.

Also, in lieu of using traditional white rice in this recipe, feel free to make:

Fried Brown Rice: For a healthier twist, feel free to use cooked brown rice in this recipe instead of white rice.

Quinoa Fried Rice: Here is my favorite recipe.

What To Serve With Fried Rice:

Looking for inspiration? Some of my favorite recipes to serve with fried rice include:
Print

Fried Rice

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 -6 servings 1x

Oyster Sauce Toasted Sesame Oil

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This easy fried rice recipe only takes 15 minutes to make, it's easy to customize with your favorite add-ins, and it's SO delicious!

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If you love Chicken Pot Pie, then I highly suggest you check out these Chicken Pot Pie Biscuits. It's a Chicken Pot Pie stuffed into a biscuit that can be eaten at the table, on the go or reheated as lunch the next day.

Months ago, I stumbled upon a recipe similar to this. I tried it and thought it was good. I loved how easy it was, how tasty it was and how portable it was for lunches or on the go.

However what I didn't love is that when I went back to make it again, the recipe was gone. Vanished. It wasn't pinned, it wasn't in any cook book and it wasn't on any of my favorite websites.

I have absolutely NO idea where I got the original recipe. So if you happen to read this and realize that it is your idea, then pipe up so I can give you credit.

Since I couldn't find the original recipe, I decided to recreate my own. I used my recipe for our chicken pot pie, stuffed that into a biscuit, covered in butter and poppy seeds and I dare say it was better than the original. It was delicious! A great weeknight meal that the entire family will enjoy.

If you love easy meals that can be made ahead of time, reheated or even frozen, then check out this recipe.

This post contains Amazon affiliate links as a free service to you!

Ingredients

1/3 cup butter

1/3 cup onion, diced

1/4 cup sliced celery

1/2 cup sliced carrots

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon celery seed

1/3 cup flour

1 1/4 cup chicken broth

3/4 cup milk

1/2 pound cooked chicken (a rotisserie chicken is great for this!)

1/2 cup corn

1/2 can diced potatoes

2 packages Pillsbury biscuits (any variety)

1/4 cup melted butter

1 Tablespoon Poppy Seeds

1/2 cup frozen peas (optional)

1/2 cup green beans (optional)

Instructions

In a saucepan over medium heat, combine butter, onions, celery and carrots and cook until soft and translucent about 7 - 10 minutes.
Add salt, pepper & celery seed. Mix until incorporated.
Add flour and whisk well. This should look like a thick paste.
While whisking continually, slowly add chicken broth. Thick paste will slowly thin out.
Continue whisking and add milk.
Add chicken, corn & potatoes (add peas & green beans if using instead of corn)
Mix well.
Preheat oven to 325*F
Open package of biscuits. Take 1 biscuit and using your fingers, open it up and divide it as you would a hot biscuit you are about to butter.
Take 1/2 and stretch it out and place into a greased muffin tin, creating a cup.
Place 1/4 cup or less of filling and pour into biscuit cup.
Take second half of biscuit and stretch out a little bit and put on top of filling, tucking edges inside muffin tin pocket.
Continue until all biscuits are used.
Brush melted butter onto top of biscuit and sprinkle with poppy seeds.
Bake for 15 minutes or until biscuits are fully cooked and tops are golden.
Serve immediately.
Any remaining chicken pot pie filling can be frozen or eaten as a chowder the next day for lunch (my favorite way to eat it leftover!)

Notes

This recipe can be frozen. Once biscuits are made, store in an air tight container for up to 1 month. To reheat, place frozen muffins in a greased muffin tin and cover with foil. Bake at 325* for 20 - 25 minutes or until center is thawed and cooked.

Items recommended for this recipe include... Another Recipe You'll Love... Chocolate Cherry Cookies

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If you love Chicken Pot Pie, then I highly suggest you check out these Chicken Pot Pie Biscuits. It's a Chicken Pot Pie stuffed into a biscuit that can be eaten at the table, on the go or reheated as lunch the next day. Months ago, I stumbled upon a recipe similar to this.

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Buttermilk biscuits are a staple of Southern cuisine for excellent reason; these flaky, airy, and buttery pastries are considered a heritage food of the region, and every family has their own recipe for biscuits, many of which are passed down from generation to generation.

After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits. This no-fail biscuit recipe will make you look like a pro, even if this is your first attempt at biscuit-making.

The instructions below are precise for a reason and should be followed as written. When we say to stir the dough 15 times, we mean it! When rolling out the dough, don't press down too hard or overwork the dough. This will give the biscuits a dense, tough texture. And if you're looking for something a little beyond a basic biscuit, try one of our delicious variations.

Why We Love These Buttermilk Biscuits

This recipe is a masterpiece of culinary simplicity-to make it, you only need three ingredients. The instructions are straightforward, giving baking newbies plenty of guidance while also helping experienced bakers achieve the perfect results. Ultimately, this recipe yields biscuits with the ideal blend of softness and flakiness.

Flavor-wise, the biscuits are neutral enough to complement any entrees or condiments, but feature appealing hints of saltiness and tanginess to keep diners engaged. They also have the structural integrity to travel well, so you'll always have a go-to item to bring to potlucks and picnics.

Buttermilk Biscuit Ingredients

Buttermilk biscuits don't require a pantry's worth of baking ingredients; instead, most recipes only call for flour, baking powder and/or baking soda, butter, buttermilk, and salt. But if you want to simplify the process even more (while still achieving delicious results), "you can substitute self-rising flour and skip the addition of baking powder and baking soda in the recipe," says chef/partner Alon Shaya of Pomegranate Hospitality in New Orleans. In fact, self-rising flour also contains salt, so using it can majorly whittle down your biscuit-ingredient shopping list.

When choosing butter to use when making your biscuits, don't skimp on quality. "Unsalted butter is needed for the best buttermilk biscuits. The higher the fat content, the better. I love using French butter, like Plugra. The more fat and less water in the butter, the flakier your biscuits will be. You can also substitute pork lard for butter," says Shaya.

Our sources generally agreed that using ingredient substitutions for biscuits can be dicey, as the ingredients recommended in our recipe are tried-and-true staples. However, if you do want to play around with different fats in lieu of butter and buttermilk, Chef Kate Sigel of Marsh House in Nashville has some suggestions: "Butter and buttermilk could be substituted for other fats, as long as the texture of the substitutions is similar. For example, if you typically use buttermilk, you want another thick, high-fat liquid, such as coconut milk. For butter, one could use shortening, with the caveat that it will make the final product a bit more crispy rather than buttery, or coconut oil."

Why We Use Cold Butter for Biscuits

You may be wondering why our recipe instructs you to freeze your butter and then chill it in the fridge after combining it with the flour. Here's the answer to that question, courtesy of executive pastry chef Rachel Ball of Millers All Day in Charleston: "You use cold butter because you want the butter to create air pockets in the dough as it melts, which create steam when baking. It is what helps make those flaky layers and that fluffy texture."

How Buttermilk Affects These Biscuits

Buttermilk has a specific and valuable effect on biscuits, both in terms of their flavor and their texture. "The acidity in the buttermilk reacts with the leavening [in the self-rising flour], giving the biscuits maximum lift. Buttermilk also tenderizes the gluten, making for a softer, less tough biscuit. It also tastes great!" insists executive pastry chef Jen Yee of Hopkins & Company Hospitality in Atlanta.

In terms of flavor, chef/owner Edward Lee of 610 Magnolia in Louisville, Kentucky says that "buttermilk delivers the slightly tart flavor that adds to the complexity of the biscuit."

How to Make Buttermilk Biscuits

First and foremost, remember that "biscuits are best made quickly by hand," according to Lee. The process shouldn't be overly complicated or time-consuming; just follow the instructions and the timing listed in the recipe, and you'll be all set.

Start by preheating your oven to 475 degrees Fahrenheit and pulling a stick of butter out of the freezer (it takes a few hours to freeze, so work that into your set-up plans before you start making the biscuits). Use the large holes of a box grater to grate the butter.

Then toss the grated butter with the flour in a medium-sized bowl. Put the bowl in the fridge, and allow it to chill for 10 minutes.

Once the dough has chilled, remove it from the fridge, make a well at the center of the dough, and add the buttermilk. Use a wooden spoon or a rubber spatula to stir the dough 15 times; this number of stirs incorporates the buttermilk without over-mixing. If the dough is sticky at the end of this step, then you're on the right track.

Sprinkle enough flour over your counter to give it a light coating, then turn the dough out onto it, lightly dusting the top of the dough with more flour.

Next, rub a light layer of flour onto a rolling pin and use the pin to roll the dough into a 9" x 5" rectangle that's ¾" thick. Fold the dough in half (short end to short end) and roll into another 9" x 5" rectangle. Repeat four more times.

At the end of the fourth rollout (you should have a 9" x 5" rectangle), roll the rectangle one more time until it's ½" thick. Use a round cutter (2 1/2" is a good size-make sure that you flour it!) to cut the dough into as many biscuits as you can.

Place the dough rounds on a jelly roll pan lined with parchment paper (or greased with butter).

Melt 2 tablespoons of butter and set aside. Bake for 12 minutes, or until the biscuits develop a light-brown color. Remove the biscuits from the oven and, while they're still warm, brush them with the melted butter.

How to Fold Biscuit Dough

The rolling-and-folding method used for these biscuits creates layers, which provide the flaky texture that everyone loves. To fold the dough, just roll it into a rectangle (the cleaner the edges, the better) and bring the shorter ends together corner-to-corner. Each fold creates another round of layers, so be sure to do the full five folds that the recipe recommends.

What to Serve With Buttermilk Biscuits

Buttermilk biscuits are among the most flexible breads that you can serve; they're just as good with savory toppings as they are with sweet, and they fit seamlessly into any meal at any time of day. A few of our favorite ways to serve these biscuits include:

Biscuits and Gravy: Buttermilk biscuits make a perfect vehicle for rich sausage gravy. To turn this into a brunch classic, add a serving of scrambled or poached eggs.

Homemade Preserves: Fruit jams and preserves bring both sweetness and a hint of acidity, which makes for a beautiful flavor combination on top of buttermilk biscuits (which also have a slightly tangy taste, thanks to the buttermilk). Try our recipes for Pear Preserves, Strawberry Lemonade Jam, or even the more savory Tomato Jam.

Fried Chicken: Slicing a buttermilk biscuit in half, laying a piece of fried chicken down on one piece, adding a swipe of honey and a pat of butter, and topping it with the other piece of biscuit is a classic Southern meal, and our recipe for Mama's Fried Chicken will set you up for a sandwich masterpiece.

How to Store Buttermilk Biscuits

"Biscuits are best day-of" is the to-the-point advice of pastry chef Jenny McCoy of Buck Russell's in Chicago (and formerly of Emeril's in New Orleans). Our sources overwhelmingly agree that it's best to eat biscuits on the day that you make them; "the quality decreases as the biscuit sits out," explains Ball.

That said, if you don't have the bandwidth to consume a whole batch of biscuits in one day, Ball says, "I would store the biscuits in an airtight container" at room temperature for up to 48 hours.

Some bakers assume that storing their biscuits in the fridge will give them more longevity, but Sara Bradley, a Top Chef alum and the owner/proprietor of freight house in Paducah, Kentucky warns against it. ""Do not store [biscuits] in the fridge, or they will get super hard," she says.

Can I Freeze Buttermilk Biscuits?

While biscuits don't have a long shelf life at room temperature (and shouldn't go in the fridge), they can be stored in the freezer. "If you seal them in the freezer, they can last up to 90 days," says chef/owner Erica Barrett of SOCU Southern Kitchen and Oyster Bar in Alabama. To keep baked biscuits in the freezer, pack them in a freezer-safe container or zip-top bag.

As an alternative, Kate Sigel recommends freezing extra dough before baking: "The dough can be made, scooped or cut to shape and then stored well-sealed in a freezer for up to one month for easy baking when you're in the mood for a biscuit."

Tips For Making The Best Buttermilk Biscuits

Keep the butter cold.

We've already explained the importance of cold butter for biscuits, but it's worth repeating. Room-temperature butter won't release the same amount of steam, so you won't get the flaky layers that most biscuit enthusiasts crave. Putting butter in the freezer keeps it as cold as possible before the baking process begins, and because frozen butter also has a more solid texture, it becomes far easier to grate (and easier to mix with flour).

Don't overhandle the dough.

Tempting though it may be to knead the dough again and again with your hands, resist that urge. Using your fingers to handle the dough will cause the butter to warm up, reducing its textural effectiveness. Plus, overworked dough is more prone to breakage and crumbling, so the biscuits won't have the structural appeal that they should. Stick with a spoon or spatula for mixing the dough, and don't go beyond 15 stirs.

If you don't have buttermilk, regular milk and vinegar can be used instead.

Buttermilk is a fairly easy ingredient to replicate in your own kitchen; all you need is plain milk and either lemon juice or white vinegar. "No buttermilk? Use one tablespoon of white vinegar or lemon juice and enough plain milk to equal one cup. Stir well and let stand for five minutes," suggests executive pastry chef Jessica Grossman of Patrick Properties Hospitality Group in Charleston.

Editorial contributions by Taylor Tobin.

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After baking hundreds of Southern buttermilk biscuit recipes, our Test Kitchen landed on this winning recipe for Our Favorite Buttermilk Biscuits.

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This post may contain affiliate links. Please see my full disclosure for details.

Hi Bold Bakers!

A big part of being a truly Bold Baker is knowing how to work with doughs! Breads & doughs, whether they are for yeasted bread, homemade tortillas, or even fresh pasta, are all made of similar ingredients.

This fresh pasta dough amazes me! It's incredible what you can do with just a bit of flour and fresh eggs (If you'd prefer whole wheat flour, try my ). And you can even enjoy 3 Ingredient Whole Wheat Pasta ! If you're going eggless, try my 3 Ingredient Homemade Vegan Pasta The Best Lasagna Recipe (100% From Scratch!) with this pasta dough!

I bet you never knew that using these two common ingredients means you can make fresh pasta at home BY HAND! Check out the Homemade Pasta Shapes video to see how you can easily and professionally nail Rigatoni (ribbed tubes), Penne (smooth tubes), and Farfalle (bow ties)! My 2 Ingredient Homemade Pasta recipe is a wonder to have up your sleeve. I promise after you give this recipe a try you'll be feeling like a pasta machine!

How Much Homemade Pasta Do I Need Per Person?

I recommend a 2 ounce serving of fresh pasta per-person. Once the pasta is cooked that should equal around 1 cup of pasta. That said, I can eat bowl after bowl of this stuff. I love this pasta with all kinds of sauces, but it is heavenly with just some olive oil or butter and my Homemade Ricotta Cheese recipe .

Why Do You Need To Let Pasta Dough Rest?

After kneading your homemade pasta dough and bringing it into a ball it's really important to let the dough rest. I wrap my dough in cling wrap and allow it to rest for a minimum of 30 minutes and a max of 4 hours in the fridge. This gives the dough time to let the flour absorb the liquid and for the gluten relax. Gluten is what will allow the pasta dough to be stretched and rolled out to be super thin.

Taste and Consistency

By the time you've finished making and cooking your pasta, it should be fresh, chewy, and delicious.

Why Is My Homemade Pasta Dry?

Just like any other dough, you have to let the homemade pasta dough tell you what to do. My Homemade Pasta recipe only requires 3 cups of flour and 4 large eggs. The richness and moisture in the egg are all this dough needs to come together. The 3rd ingredient is elbow grease.

If you take your time and are patient in bringing them together, then when kneading this pasta dough you'll find the dough is neither too wet nor too dry. There a moment when first kneading the dough that I myself thought I needed to add more egg, but, the trick with doughs is they get wetter when they are resting.

So stick with the dough while kneading and it will turn into a soft, stretchy, and firm dough. Note: It's better to be too dry than too wet as the dough will release moisture as it relaxes in the fridge.

How To Make Pasta From Scratch

With two ingredients, this best homemade pasta recipe is not only easy, it also gives you the variation to make your own noodles and shapes. The best part is you don't need a pasta maker. Without further ado, here is my easy pasta dough recipe (and don't forget to get the full recipe with measurements, on the page down below):.

1. Place flour in a mound on a flat clean surface.

2. Crack 4 eggs into a well in a center of the mound.

3. Incorporate the flour into eggs until dough forms.

4. Bring the dough together with palms and knead for 5 minutes.

5. Once the dough starts to form a ball, cover with plastic wrap and refrigerate for at least 30 minutes.

6. Cut the dough into four equal pieces, cover each with a towel.

7. Flour the work surface and roll each ball of dough into a large thin sheet with a rolling pin.

8. Once rolling out the dough, fold the dough on the lightly floured surface over itself several times. Cut the roll into strips depending on the type of pasta you are making.

9. Dust flour on sliced strips and unravel.

10. Repeat the process with the remaining dough.

What Shape Do I Make My Homemade Pasta?

Once the dough is rolled out into a very thin sheet (see recipe instructions) I fold it over itself into a nice log. From there I use a sharp knife to cut the pasta in 1/4 inch thick strips.

This is where you can get creative with your easy homemade pasta. You can make thinner strips, more like fettuccine noodles, or thicker pappardelle-style pasta. There is no wrong or right here, I'm sure whatever shape you choose to make that you'll find this to be one of the most satisfying parts of making your pasta by hand.

Once cut into strips I unroll the dough and pull apart the strips revealing gorgeous tangles of homemade fresh pasta. It's amazing how professional this fresh pasta recipe comes out with no help from a machine - it's pasta magic!

How Long To Cook Homemade Pasta

Once you've added some shape to your homemade pasta dough, it's time to start cooking it.

Place a medium pot over medium-high heat and boil 8 cups of water. Once the water is boiling, add salt.

Add the pasta to the salted water and allow to cook for roughly 2 minutes or until tender. When the pasta floats to the top of the pot it is ready.

Strain the water off of the pasta and serve as desired.

How Do I Store Homemade Pasta?

Fresh pasta can be stored uncooked and covered in the fridge for up to 3 days. If it's already cooked, drizzle some olive oil over it to stop it from sticking together. Also, you can freeze the fresh pasta in an airtight container for up to 8 weeks.

Make Sure You Try My Other Pasta Recipes!

And Get More Limited Ingredient Recipes!

And don't miss my New Bigger Bolder Baking Every Day Cookbook , which is available now!

Full (and printable) recipe below!

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2 Ingredient Homemade Pasta Recipe (Without A Machine)

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My 2 Ingredient Homemade Pasta recipe yields perfect pasta with just a bit of flour and fresh eggs - and no machine necessary!

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Recently, I had one of those days when everything annoyed me. Then I saw this video from Penny De Los Santos.

Flour & Eggs from Penny De Los Santos on Vimeo.

After watching Sara Kate Gillingham make pasta, I knew what would bring some joy into my day: a plate of fresh gluten-free pasta and some alone time.

There was just one problem. All my previous attempts at fresh gluten-free pasta ended up too gummy or gritty. Yet I wanted to try again. Part of me wonders if this yearning was a bit of self-sabotage, a desire to make something I thought would flop. Another part of me thinks it was hope.

Instead of putting together a complex flour blend, I simply scooped some brown-rice flour and added a little tapioca starch and xanthan gum to it. After whisking them together, I added two eggs and stirred everything together with a wooden spoon. It was by far the simplest fresh gluten-free pasta recipe I'd ever attempted. The dough looked so beautiful that I couldn't help but smile. I rolled it out and cut it into fat ribbons.

After a quick boil in salted water, I strained the noodles. They had plumped up nicely during cooking, but didn't look bloated and weren't falling apart at the edges, two issues I'd dealt with before when testing gluten-free pasta recipes. Inspired by Penny's video, I sautéed a little garlic in a lot of butter, grated some Parmesan, and finished the pasta with a little lemon zest.

I couldn't believe it: this fresh gluten-free pasta recipe worked.

Over the next two weeks, I continued making fresh gluten-free pasta. I ran it through my pasta maker. I made fat ravioli. I cut it by hand. Again and again, this simple mixture of brown rice flour, tapioca starch, xanthan gum, and eggs made delicious pasta. The biggest difference between this pasta and traditional fresh pasta is that you can't roll it out as thin. If you use a pasta machine, don't roll it on the thinnest setting. I've found that stopping on the second-to-last setting works best. You also don't want your sheets to get much longer than 12 inches. When the pasta is longer than this, it tends to break as it goes through the cutter.

Keep those two things in mind and you'll be rewarded with amazing gluten-free fresh pasta, to make on good days and on not-so-good days. In fact, I think it tastes even better on gloomy days, but that's just me.

Fresh Gluten-Free Pasta Recipe: Tips

Before starting, dust a baking sheet with brown rice flour. As you work, move the cut pasta from the counter to the baking sheet. The flour prevents it from sticking.

Xanthan gum is key to this recipe. Don't omit it or the recipe won't work.

Weigh your eggs. They should be about 50 grams (out of shell) each. If your eggs are too large, the dough will end up too soft.

If your dough is too sticky, add equal parts tapioca starch and brown rice flour to stiffen it.

If your dough is dry, add a little water. Start with two teaspoons and increase as needed.

Generously flour your counter and rolling pin with brown rice flour. This keeps the dough from sticking.

ed note: Does this look familiar? An earlier version of this piece appeared on SeriousEats.com as part of my Gluten-Free Tuesday column.
Fresh Gluten-Free Pasta

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Recently, I had one of those days when everything annoyed me. Then I saw this video from Penny De Los Santos. Flour & Eggs from Penny De Los Santos on Vimeo. After watching Sara Kate Gillingham make pasta, I knew what would bring some joy into my day: a plate of fresh gluten-free pasta and some alone time.

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If you love saucy alfredo pasta, then you will fall in love with this blackened chicken alfredo instantly! The grilled blackened chicken and pasta is tossed in a simple creamy alfredo along with a few spices, chopped green onion, and sun-dried tomatoes.

This blackened chicken is SO easy and simple, there's a good reason we make it every other week. I hope you love it as much as we do and be sure to serve this with our turkey provolone rolls and cucumber radish salad.
This recipe was originally posted on Mar 2, 2015, we've tweaked it a bit since then. This post has Amazon affiliate links for tools we used to make this recipe.
How to make blackened chicken alfredo

Season the chicken with salt, pepper, and blacked seasoning. Then grill the chicken and cut it up into pieces.

Then sautee the green onion, sun-dried tomatoes, blackened seasoning, garlic powder, dried basil, salt, pepper, and melted butter in a skillet over medium-high heat. This will be the alfredo sauce.

Pour in the heavy cream and let it come to a simmer. remove from heat and add the parmesan cheese cubed chicken, and pasta.

What is blackened chicken?

Blackening is a cooking technique that requires heavy seasoning on meats or fish and then cooking in butter or oil. Although the crust may look chared, it is merely a crust that has formed from the butter/oil and spices.

You can either buy a premade jar of blackened seasoning or make your own by combining paprika, red, white, and black peppers, oregano, salt, onion, and garlic.

Can I make alfredo sauce ahead of time?

Sure thing! Make the sauce and refrigerate within 2 hours. Store for up the 4 days. Then, reheat the sauce in a saucepan over low heat. Make sure to stir constantly to avoid the sauce from curdling.

What sides to serve with blackened chicken alfredo?
Who doesn't love a bowl of creamy cheesy pasta? Try these other pasta dishes next time!
This recipe was originally published on March 2, 2015, it has been updated since.

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If you love saucy alfredo pasta, then you will fall in love with this blackened chicken alfredo instantly! The grilled blackened chicken and pasta is tossed in a simple creamy alfredo along with a few spices, chopped green onion, and sun-dried tomatoes.

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Ship/Shore is similar to Simon Says.
There is one person that is IT (a.k.a. Simon). IT stands at the front of the group and calls out commands that the rest of the campers must do. If a camper does the wrong action, or if it is an action that requires them to get into groups and there is a person without a group, then they are out.

Some of the actions are:
'Ship' all campers move towards the ship (one side of the playing field)
'Shore' all campers move towards the shore (the opposite side of the playing field)
'Man overboard' 2 person action. One person gets down on hands and knees. The other person puts one foot on the back of the person on the ground and shades their eyes like they are looking into the distance for someone.
'Crows nest' 3 person action. 3 campers get together with their backs towards each other and lock arms.
'Captain's coming'. Each person must salute. Campers cant move from 'captains coming' until IT calls 'at ease'. If a player moves, they are out. (similar to in Simon Says when IT says 'jump up and down' rather than 'simon says up and down')
'At ease'. All campers put their hands at their sides and can continue when the next action is called.
'Hit the deck'. All campers lay down on their bellies.
'Three men in a boat'. 3 campers get together in a line and squat. They must act like they are rowing a boat while they sing "Row Row Row Your Boat".
'Octopus'. Campers must lay on their backs with their arms and feet waving in the air.

YES! Print all games and skits
Submitted by: Rebecca Minkwitz, (Recreation Supervisor - Freeport Park District)

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Ship/Shore is similar to Simon Says. There is one person that is IT (a.k.a. Simon). IT stands at the front of the group and calls out commands that the rest of the campers must do.

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This is a fun, fast paced, group game.

Explain that there are four characters (see details below). The goal is to become a Super Hero! Once everyone is a Super Hero, the game is complete.

The game begins with everyone walking around as an egg. When you approach each other, you play rock-paper-scissors. The winner advances to the next character: egg, chicken, dinosaur, super hero - in that order. The loser either remains an egg, or goes down a level (if you are a chicken or a dinosaur). Everyone continues to walk around, playing rock-paper-scissors. Once you become a super hero, you are invincible. You cannot lose your status, but you continue to play rock-paper-scissors until everyone becomes a super hero.

1. Eggs - hands held above head, cuffed into an egg shape.

2. Chickens - strut around, clucking, bobbing their heads, holding their hands up to their arm-pits, and flapping their arms.

3. Dinosaurs - take giant steps, leaning slightly forward at the hips, arms raised in a curled forward position, and roar.

4. Super Hero - fly around, arms stretched out.

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This is a fun, fast paced, group game. Explain that there are four characters (see details below). The goal is to become a Super Hero! Once everyone is a Super Hero, the game is complete. The game begins with everyone walking around as an egg. When you approach each other, you play rock-paper-scissors.

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#cupsidedown is a game where one team tries to turn all the cups upside down and the other team tries to turn them right side up. At the end of the time, whoever has the most their way wins.

If you want to play with more than 2 teams, you can buy each team a different color cup, and the team with the most of their colored cups turned right side up when the time runs out wins.
Here are some super cheap cups that come in 4 colors.
Simple, inexpensive game that could bring a lot of energy. Idea and video by: ????????@humpheryhh???????? #youthgames #youthministryideas #stumin #youthmin

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cupsidedown is a game where one team tries to turn all the cups upside down and the other team tries to turn them right side up. At the end of the time, whoever has the most their way wins. If you want to play with more than 2 teams, you can buy each team a ...

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Development Goal(s):

Self-control. Skills practiced include spatial awareness and freezing.

Before You Start:

Talk to students about what statues do: Do they move? Do they touch each other? Do they make a lot of noise? But we all know they come alive and move around the museum at night, right?

Remind students to be safe and be aware of where their friends are around them. We want to ensure students do not run into each other.

Have students practice appropriate statue poses.

​Set Up:

Make sure the space is clear of obstacles and there are boundaries for where you will be playing

Designate an area where students will go to do jumping jacks when they get caught moving

Equipment needed to play the game:

"Flashlight" for the janitor to hold (cone, marker, anything they can pretend is a flashlight)​

How to Play:

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Game of the Month: Museum Night Janitor | Playworks

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Group Size: AnyAge Group: Good for all agesEquipment: Cones Development Goal(s): Self-control. Skills practiced include spatial awareness and freezing. Before You Start: Talk to students about what statues do: Do they move? Do they touch each other? Do they make a lot of noise? But we all know they come alive and move around the ...

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Description

Give each person 7 clothes pins. On go each person must get rid of their clothes pins by pinning them on someone else. Only one pin per person!! The game continues for about 5 mins, or more depending on how much fun youre having.

Requirements

7 clothes pins per person

YES! Print all games and skits

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Clothes Pin Seven-Ups - Ultimate Camp Resource

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Give each person 7 clothes pins. On go each person must get rid of their clothes pins by pinning them on someone else. Only one pin per person!! The game continues for about 5 mins, or more depending on how much fun youre having. 7 clothes pins per person YES!

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Description

A tag game that will wear your kids out!! Make really big boundaries.
One person is "it." This person has to chase the others. When he tags someone, that person must lay down with both hands and feet sticking straight up, like a dead ant (because everyone knows that's what dead ants look like). In order for the dead ant to come alive, four people must tag one limb each.
Once someone has been a dead ant three times (this is on the honor system), they are now "it". It's always possible to have multiple people being "it" and makes it crazier when you don't know who to run from!

Requirements

Something to mark boundaries

YES! Print all games and skits

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A tag game that will wear your kids out!! Make really big boundaries. One person is "it." This person has to chase the others. When he tags someone, that person must lay down with both hands and feet sticking straight up, like a dead ant (because everyone knows that's what dead ants look like).

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Description

Split the group evenly into two groups and sit them with their backs turned towards the center line, approximately 20 feet apart.

Assign numbers to each player on both sides from one to the final person. At the end, each team will have a number 1, 2, etc.

In the center place a ball. When you call out a number, the goal is to be the first to reach the ball, and bring it back to your side without being tagged by the other person. If you make it back safely, your team scores a point, if you are tagged, the ball goes back in the middle, and a new number is called.

Remember: Tag, not push!

Requirements

YES! Print all games and skits

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Steal the Bacon - Ultimate Camp Resource

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Split the group evenly into two groups and sit them with their backs turned towards the center line, approximately 20 feet apart. Assign numbers to each player on both sides from one to the final person. At the end, each team will have a number 1, 2, etc.

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Check out the last column for some of the games we played during camp!

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Culinary Camp Registration opens each year on February 1st! Mark your calendars!

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Our chefs are the reason culinary camp is so successful! A big THANK YOU to all chefs that have taught our campers so much this summer!

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Here's what you need: red potatoes, salt, black pepper, heavy cream, butter, yukon gold potatoes, cheddar cheese, bacon, chives, puff pastry, onion powder, garlic powder, grated parmesan cheese

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Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.
Not Plain Cheesecake

As much as I love cheesecake, I've never published a classic cheesecake recipe. There's always been peanut butter, sprinkles, blueberry swirls, Snickers cheesecake, pumpkin, lemon, red velvet, or Nutella. That's a lot of cheesecake recipes without a single nod to where it all originates: classic cheesecake.

To me, classic cheesecake is creamy, silky, and smooth. My cheesecake recipe is not quite as dense as New York cheesecake, but boasts equal richness and is just as special. It's thick, it's velvety, and there's no denying its decadence. When I imagine what Chandler and Rachel's stolen cheesecake tastes like, it's this!

While there's a glaring absence of chunks, swirls, and sprinkles in this ivory crowned jewel, there's nothing plain about her.

Preparing cheesecake is rather simple, it's baking cheesecake that could result in a flop. Many factors are at play like the springform pan leaking, the surface of the cheesecake cracking, under-baking, over-baking, etc. I have plenty of tricks that will help guarantee classic cheesecake perfection, including determining when the cheesecake is done and everything you need to know about a cheesecake water bath.

How to Make Classic Cheesecake

You only need a few basic staple ingredients for cheesecake.

1. Block cream cheese: Four 8-ounce blocks of full-fat cream cheese are the base of this cheesecake. That's 2 pounds. Make sure you're buying the blocks of cream cheese and not cream cheese spread. There's no diets allowed in cheesecake, so don't pick up the reduced fat variety!

2. Sugar: 1 cup. Not that much considering how many mouths you can feed with this dessert. Over-sweetened cheesecake is hardly cheesecake anymore. Using only 1 cup of sugar gives this cheesecake the opportunity to balance tangy and sweet, just as classic cheesecake should taste.

3. Sour cream: 1 cup. I recently tested cheesecake with 1 cup of heavy cream instead, but ended up sticking with my original (which can be found here with blueberry swirls!). I was curious about the heavy cream addition and figured it would yield a softer cheesecake bite. The cheesecake was soft, but lacked the stability and richness I wanted. It was almost too creamy. Sour cream is most definitely the right choice.

4. A little flavor: 1 teaspoon of pure vanilla extract and 2 of lemon juice. The lemon juice brightens up the cheesecake's overall flavor and vanilla is always a good idea.

5. Eggs: 3 eggs are the final ingredient. You'll beat the eggs in last, one at a time, until they are *just* incorporated. Do not overmix the batter once the eggs are added. This will whip air into the cheesecake batter, resulting in cheesecake cracking and deflating.

And as always, make sure all of the cheesecake batter ingredients are at room temperature so the batter remains smooth, even, and combines quickly. Beating cold ingredients together will result in a chunky over-beaten cheesecake batter, hardly the way we want to start!

How to Make a Graham Cracker Crust

Since classic is the keyword of the day, we're sticking with cheesecake's main squeeze: a graham cracker crust. I reduced the butter and granulated sugar from my original graham cracker crust recipe by 1 Tablespoon each. I find this crust remains a little more crunchy. Make sure you pack the crust in very tight and pre-bake it to help prevent any sogginess.

I like to use the bottom of a small measuring cup to pack the crust tightly into the springform pan. Speaking of, you'll need a 9 or 10-inch springform pan. A springform pan has removable sides so you can safely release the cheesecake without having to flip the pan over or struggle to cut the cheesecake inside the pan. Springform pans can leak if you're baking the cheesecake in a water bath (more on that below!), but this particular pan is reliable. I haven't had any leaking issues.

How to Make a Cheesecake Water Bath

I promise a water bath is nothing complicated. All you're doing is placing the springform pan in a roasting pan, filling it with hot water, and baking. What's the point, you ask? I actually wrote an entire post about a cheesecake water bath years ago. I figured it's time for an update and a video tutorial, so here goes nothing!

Cheesecake loves a humid environment. The steam from the hot water will lift the cheesecake up slowly and evenly, reducing the risk of cracks on the surface. Additionally, this slow and even baking method helps prevent the cheesecake from sinking back down as it cools. Taking a few extra minutes to prepare a water bath for your cheesecake is well worth it. I can't say enough how valuable it is!

Cooling & Chilling Cheesecake

Another way to help prevent cheesecake cracks is to initially cool it inside the oven. You can see me do this in the video above. When the cheesecake is done, turn the oven off, crack open the oven door, and leave the cheesecake inside for 1 hour. A drastic and sudden change of temperature isn't ideal for cheesecake- from hot oven to cool counter- so do your best to control the environment by leaving the cheesecake inside. Does this make sense?

After the cheesecake cools in the oven for 1 hour, place it on the counter to cool. After it's cool, chill it in the refrigerator for at least 4 hours or even overnight. There's no greater test to your willpower than those several hours you're forced to wait as the cheesecake cools down and then chills in the refrigerator. But every minute is completely worth it when you take that first luscious bite.

Want to skip the baking and cooling process? Try my no-bake cheesecake instead.

4 Tips for Perfect Cheesecake

To summarize, here are some tricks I discussed:

1. Do not over-mix the cheesecake batter

2. Bake in a water bath

3. Leave cheesecake in the cooling oven for 1 hour

4. Cool completely at room temperature

Cheesecake Toppings

Enjoy your velvet-rich cheesecake as is or get a little fancy with a selection of toppings. I love cheesecake best with fruit, so I made a simple raspberry sauce. You can also top with homemade lemon curd, chocolate ganache, salted caramel, strawberry topping, or homemade whipped cream. Get creative or keep it simple. Either way, it's going to impress. (And you'd totally eat it off the floor... Chandler and Rachel style.)

How to Freeze Cheesecake

1. Cool the cheesecake on the counter before freezing. No need to chill it in the refrigerator

2. Freeze on springform pan: Remove the outer rim from the springform pan. Wrap the cheesecake with the bottom of the pan with a few layers of plastic wrap, then a final layer of aluminum foil.

3. Freeze without springform pan: After the cheesecake has completely cooled, run a sharp knife underneath the crust to release it from the bottom of the pan. Carefully slide it onto a parchment paper lined piece of cardboard or use a plate. Wrap it all in a few layers of plastic wrap, then a final layer of aluminum foil.

4. Freeze for up to 3 months, then thaw overnight in the refrigerator before serving.

5. Do not freeze cheesecake with any toppings. Prepare toppings for serving cheesecake.

Print

Classic Cheesecake Recipe

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Classic Cheesecake Recipe | Sally's Baking Addiction

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Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath. As much as I love cheesecake, I've never published a classic cheesecake recipe.

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Oftentimes, everyone in our house wants cookies, but we don't want to turn on the oven because of the heat. So, we make these easy no-bake cookies with chocolate chips and peanut butter. A LOT. The best part is the kids can practically make them start to finish, and it takes under 10 minutes!

Did you know you can make these easy no-bake cookies with chocolate chips into bars?

I like to make my no-bake cookies into bars, as you can see. I always chill them in the freezer, and pouring them into a 8×8 square glass dish is easy for storing and cutting.

My boys were so cute as they were making these the other day. They kept taking turns, each one excitedly pouring in their chosen ingredient. I hope they always remember those small moments of sniffing the vanilla and going, " Mmmmm!" Or licking the gooey dough off the spoon. It's those simple shared experiences that make the largest impact.

Now it's time for an amazing Le Creuset Giveaway!

Speaking of licking the spoon, I have partnered with Le Creuset again to bring you another awesome giveaway! You can win this beautiful Craft Series Kitchen Tools' 5 Piece Utensil Set with Crock to brighten up your kitchen counter. All of the utensils are multi-functional. (Check out my last post when I made Grilled Steak Kebab Skewers with Peach Salsa to see the Basting Brush in action.) The Spatula Spoon is our go to for mixing cookies, and it's easy for little hands to grip and mix.

All you need to do is head over to my Instagram to enter. There is also a bonus entry on my Facebook page, too! (Click the video below to like, comment, and share!)

Don't forget about the recipe! Make sure you make these delicious and easy no-bake cookies with chocolate chips and peanut butter ASAP. Let your kids do the mixing and do a happy dance that you can eat a chewy cookie without turning on the oven. Chip, chip hooray! Grab the recipe below and enjoy!

Easy No-Bake Cookies with Chocolate Chips and Peanut Butter

Looking for the best recipe for easy no-bake cookies with chocolate chips and peanut butter? This is it! These no-bake cookie bars take 10 minutes to make.

These can also be made into drop cookies. Simply line a cookie sheet with parchment paper and drop by spoonfuls. Let them set up per directions above.

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Easy No-Bake Cookies with Chocolate Chips and Peanut Butter

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Oftentimes, everyone in our house wants cookies, but we don't want to turn on the oven because of the heat. So, we make these easy no-bake cookies with chocolate chips and peanut butter. A LOT. The best part is the kids can practically make them start to finish, and it takes under 10 minutes!

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Chocolate? LOVE. Coconut? SIGN ME UP. Put the two together and you have the recipe for culinary bliss. This chocolate coconut pie is the perfect contestant to win you the all important I-Brought-the-Tastiest-Pie-to-that-Christmas-Party award.

The smooth coconut custard contrasted with the sweet chocolate ganache bottom all sealed together with sweet cream and toasted coconut will make all of your chocolate coconut pie dreams come true. (And take them up a notch.) I prefer a graham cracker crust on most pies, and this chocolate coconut pie is no exception. I realize that may break some of your Necessary Code of Conduct for Pies opinions, so feel free to use whatever type of crust you'd like. Seriously, you can't go wrong.

Let's get to it, shall we?

Ingredients for Chocolate Coconut Pie

Ganache Ingredients
¼ cup heavy cream
1 cup semisweet chocolate chips

Coconut Cream Filling Ingredients
1 can coconut milk
heavy cream (enough added to coconut milk to make 3 cups)
3 egg yolks
¾ cup white sugar
1/3 cup cornstarch
¼ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon coconut extract
1 recipe graham cracker crust (or whatever crust you'd like!)
fresh whipped cream, lightly sweetened
1 cup coconut flakes, toasted*

Graham Cracker Crust
12 graham crackers, crushed
1/3 cup sugar
6 tablespoons butter, melted

Directions for Chocolate Coconut Pie

For the Graham Cracker Crust: Preheat oven to 325 degrees. Finely crush the graham crackers in a medium sized bowl. Stir in sugar. Drizzle in butter and mix with fork until well combined. Firmly press into pie plate. Bake for 13-15 minutes, just until crust barely starts to brown. Cool completely before filling.

For the Ganache: Place chocolate chips in a heat-safe, medium sized bowl. In a small saucepan, bring the heavy cream to a boil. Pour boiling cream over chocolate chips and stir until smooth. Spread onto the prepared pie crust. Place in fridge or freezer to cool and solidify completely.

For the Coconut Cream Filling: Mix coconut milk, heavy cream, egg yolks, sugar, cornstarch and salt in a medium sized saucepan. Place over medium-low heat and bring to boil, stirring constantly. The mixture will become very thick. This may take as long as 10-15 minutes. Below you can see what the custard looks like once it's all ready to go:

Once it reaches this consistency remove from heat and stir in coconut and vanilla extracts. Spread over cooled ganache layer and refrigerate for 3-4 hours.

Top with whipped cream and toasted coconut*.

*To toast coconut, preheat oven to 325 degrees. Spread coconut flakes onto baking sheet and place in oven. Bake for 10-12 minutes, stirring and tossing often until lightly browned.

Decadent Chocolate Coconut Pie

Decadent Chocolate Coconut Pie is the perfect contestant to win you the all important I-Brought-the-Tastiest-Pie-to-that-Christmas-Party award.

Print Recipe

Coconut Cream Filling Ingredients

1 recipe graham cracker crust or other crust

Graham Cracker Crust Recipe

For the Graham Cracker Crust: Preheat oven to 325 degrees. Finely crush the graham crackers in a medium sized bowl. Stir in sugar. Drizzle in butter and mix with fork until well combined. Firmly press into pie plate. Bake for 13-15 minutes, just until crust barely starts to brown. Cool completely before filling.

For the Ganache: Place chocolate chips in a heat-safe, medium sized bowl. In a small saucepan, bring the heavy cream to a boil. Pour boiling cream over chocolate chips and stir until smooth. Spread onto the prepared pie crust. Place in fridge or freezer to cool and solidify completely.

For the Coconut Cream Filling: Mix coconut milk, heavy cream, egg yolks, sugar, cornstarch and salt in a medium sized saucepan. Place over medium-low heat and bring to boil, stirring constantly. The mixture will become very thick. This may take as long as 10-15 minutes. Below you can see what the custard looks like once it's all ready to go:

Once it reaches this consistency remove from heat and stir in coconut and vanilla extracts. Spread over cooled ganache layer and refrigerate for 3-4 hours.

Top with whipped cream and toasted coconut*.

*To toast coconut, preheat oven to 325 degrees. Spread coconut flakes onto baking sheet and place in oven. Bake for 10-12 minutes, stirring and tossing often until lightly browned.

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Chocolate? LOVE. Coconut? SIGN ME UP. Put the two together and you have the recipe for culinary bliss. This chocolate coconut pie is the perfect contestant to win you the all important I-Brought-the-Tastiest-Pie-to-that-Christmas-Party award. The smooth coconut custard contrasted with the sweet chocolate ganache bottom all sealed together with sweet cream and toasted coconut will make all of your chocolate coconut pie dreams come true.

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Creamy, hearty, and WAY better than canned, this New England style clam chowder is soon to be your family's new favorite soup recipe!
New England clam chowder is an ionic and hearty soup that can be a little intimidating to make at home. No more! Even using fresh clams, this soup is a fun way to enjoy a favorite homemade soup that's creamy, satisfying, and full of amazing flavors!! Don't want to use fresh clams? No worries, I've detailed how you can make this with canned clams as well.
It's officially cold fall weather here... perfect soup weather. Clam chowder is an all-time favorite of mine... so creamy, flavorful, yet it still tastes fresh. I got a little adventurous on this one (well, for me anyway), as I've never made clam chowder at home before, and have never steamed my own fresh clams... like ever. I'm not a huge seafood person (I'm more of a chicken and beef gal), but I have a soft spot for clams... specifically, clam chowder and fried clam strips.

Our local grocery store didn't have fresh clams, but luckily my husband works over near a crazy, awesome, grocery store called Jungle Jims. LOVE that store. He got us about 2 lbs. of fresh "live" clams, packed in some ice, and they hung out in my fridge for a few hours before steaming them.

BUT ISN'T STEAMING FRESH CLAMS HARD?

It's actually super easy! Granted, it's an extra step and pan, but in my opinion, it's worth it for the great flavor. Just bring your clam ingredients to a boil, add your clams, cover them, and steam until they open up (took me about 6-7 minutes). If one or two doesn't open up, just toss those, they're not good. Drain your clams, scoop out the meat, and chop. You can also steam and chop your clams ahead of time. Just toss them in a little bit of olive oil and refrigerate... but I wouldn't do that for too long, like a day maybe?

WOULDN'T CANNED CLAMS BE EASIER?

For sure! Plus, they're more readily available and more economical. Down in the recipe notes section I've detailed how you can adapt this recipe to be made with canned clams, because, hey... we're all busy, and sometimes, we really need a shortcut 🙂

To me, no soup is complete without some great toppings and dippers. So below are my favorite ways to top the chowder, as well as what to serve alongside.

Top with oyster crackers - traditional, but it's a classic topping for a reason... it's tasty!

Top with croutons - this may sound weird, but try it... it's like a SUPER flavorful oyster cracker!

Top with more bacon - because more bacon is always a good thing.

Top with fresh parsley - I like to top rich dishes with a pop of something fresh like parsley.

Serve with a big piece of crusty bread - perfect for dunking!

Serve clam chowder IN a bread bowl - doesn't get much better than that!

When you're in the mood for something hearty and perfect for those chilly nights, give this homemade New England clam chowder recipe a try. Once you try homemade, you'll never want the canned version again!!

OTHER COMFORTING SOUPS:

HELPFUL TOOLS:

Le Creuset Dutch Oven - if your budget is open, I HIGHLY recommend this one... I own several pieces of Le Creuset and they're all fantastic!

Lodge Dutch Oven - a much more budget-friendly option, which is still a very quality pot!

Recipe originally published in 2014 and has been updated with new photos added as well.

WANT TO TRY THIS CLAM CHOWDER?

PIN IT TO YOUR SOUP OR SEAFOOD BOARD TO SAVE FOR LATER!
TO USE CANNED CLAMS:
NEVER MISS A CHUNKY CHEF RECIPE:

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Creamy New England Clam Chowder - The Chunky Chef

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New England clam chowder is an ionic and hearty soup that can be a little intimidating to make at home. No more! Even using fresh clams, this soup is a fun way to enjoy a favorite homemade soup that's creamy, satisfying, and full of amazing flavors!!

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Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce.

Almost every country in Asia has its own interpretation of spring rolls, or egg rolls in the United States. In the Philippines, spring rolls are called lumpia.

In this lumpia recipe, Marvin, a native Filipino who blogs at Burnt Lumpia will explain different types of lumpia and share lumpiang Shanghai recipe with us.

What is a Lumpia?

Many people wonder what does lumpia mean? Lumpia is a Filipino word and it comes from the Chinese spring roll, with veggies (like cabbage and carrots), meats (usually pork), and/or seafood (sometimes shrimp) as the filling.

Different Types of Lumpia

There are many types of lumpia, here are some of the most popular ones:

Lumpiang Sariwa refers to "fresh" lumpia with veggies and meat as the filling. You use a thin homemade crepe, instead of spring roll wrappers to wrap them.

Lumpiang Hubad (naked lumpia) is made without a wrapper.

Lumpiang Prito is Filipino fried spring roll with meat and a variety of vegetables as the filling.

How to Make Lumpia?

Below is the recipe for Lumpiang Shanghai with vegetables and ground pork as the filling. For serving, you dip them into Chinese sweet and sour sauce.

Lumpiang Shanghai are also thinner and smaller than its other fried counterparts. Lumpiang Shanghai are very easy to make as you just roll them up. They are perfect finger foods for parties!

Difference Between Lumpia and Egg Rolls

Lumpia is the Filipino version of fried spring rolls. Egg rolls are American version of Chinese spring rolls. Both share the same origin but they taste and look different, with egg rolls being bigger and "fatter" in shape.

Can You Freeze Lumpia?

Yes, you can make lumpia ahead of time and freeze them in the refrigerator. In case you are wondering how long does frozen lumpia last? The answer is a long time. You can freeze them for months in the freezer without going bad.

Just make sure that you thaw them to room temperature before deep-frying.

How Many Calories Per Serving?

Each roll is only 65 calories.

What Dishes to Serve with this Recipe?

For a classic Filipino meal, I recommend the following recipes.

Get tricks for quick & easy meals!

1. Using a serrated knife, cut the square lumpia wrappers in half so that you have two stacks of rectangular wrappers. Place a damp paper towel over the wrappers to keep them from drying out as you work.

2. Combine the pork, cabbage, garlic, ginger, soy sauce, chicken bouillon powder (if using), eggs, and ground black pepper in a large bowl. Using your hands, or a rubber spatula, mix the filling well so that the seasonings are evenly distributed.

3. Place one of the rectangular wrappers vertically on your work surface with the short edge facing you. Place a heaping teaspoon of the filling on the wrapper about half an inch from the edge closest to you. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.

4. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. Continue rolling with the rest of the filling and lumpia wrappers.

5. At this point, you can freeze your rolled lumpia if you wish by placing them in freezer bags and then into your freezer.

6. To cook the lumpia, fill a large frying pan with about 1/2-inch of vegetable oil. Heat the oil over medium-high heat. Gently place the lumpia into the hot oil and fry until golden brown on all sides, 3 to 5 minutes total (if frying frozen lumpia, it will take 1 to 2 minutes longer).

7. Place the fried lumpia on paper towels and serve immediately with sweet and sour sauce or chili sauce (bottled from the store is fine).

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Lumpia (Crispy Filipino Spring Rolls Recipe!) - Rasa Malaysia

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Lumpia are Filipino fried spring rolls filled with ground pork and mixed vegetables. This lumpia recipe is authentic and yields the crispiest lumpia ever. Serve them as an appetizer or finger food, with a sweet and sour dipping sauce. Almost every country in Asia has its own interpretation of spring rolls, or egg rolls in the United States.

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Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought!

Homemade tater tots has been on my bucket list for 3 yrs now, and I'm happy to report back that I can finally cross this off.

I'm not entirely sure why it took me so long to get this done. No wait. I do. It's because I keep stocking up on those Orelda frozen tots every time they go on sale. Sometimes I come back home with ten bags. It's an obsession.

But after seeing an empty freezer sans tots, I finally bit the bullet and tried making it completely form scratch. And boy, it was certainly a life-changing experience.

Seriously.

After trying this homemade version, I will never have to walk down the freezer aisle again because nothing ever tops the homemade version, and it's even more true when it comes to a freezer version.

Now this recipe here does not require any special equipment like a potato mill or potato masher. All you need is a cheese grater to shred those parboiled potatoes. That's it.

From there, you can add in your desired seasonings, form them into tots, and throw them into some hot oil to let these babies get amazingly crisp and golden brown.

All that's left to do is serve these with some ketchup and you're set. And if you don't manage to eat these all in a single serving, you can freeze them for next time!

Homemade Tater Tots

Did you Make This Recipe?

Tag @damn_delicious on Instagram and hashtag it #damndelicious.

Calories 219.9 Calories from Fat 99.9

Total Carbohydrate 28.2g 9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Say goodbye to those frozen bags of tater tots. This homemade version is so easy, freezer-friendly and way better than store-bought! Homemade tater tots has been on my bucket list for 3 yrs now, and I'm happy to report back that I can finally cross this off.

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Two words. Monumental Recipe.....Traditional Greek Pita Bread.

Yeah, monumental.

It is just that good.

Like it is crazy, just insanely good. You could not get them better unless you flew to Greece.

I can promise you guys, that after you make this easy homemade traditional Greek pita bread you will never want to buy the store-bought version again. Sure, you may have to for convenience and time purposes, but you will probably be wishing you were eating these.

Nah, not probably. You will. Guaranteed.

They're so soft, so chewy and the flavor is just so good. There really are no words to describe just how good these are.

If you can make pizza dough, you can make these. And even if you have never made pizza dough, you can still make these. They are so simple and the dough is really easy to work with. These pitas are going to transform your lunches and even your dinners! Greek pizza? Yes!

So, I made these pita's with a purpose. A real good purpose. But you are going to have to wait till tomorrow for that.

Until then, make these pita's. You'll want to just eat them plain, but you really should wait and pair them with tomorrow's post.

But trust me, make them now.

Traditional Greek Pita Bread.

By halfbakedharvest

Soft and chewy and the flavor is just so good

1. Mix the water and yeast together in the bowl of a stand mixer (a large bowl will also work if you do not have a mixer), and let sit for about five minutes until the yeast is dissolved. Add 2 1/2 cups of the flour (saving the last half cup for kneading), salt, and olive oil. If using a stand mixer attach the dough and need the dough on medium speed for 8 minutes, adding more flour until you have a smooth dough. If using your hands sprinkle a little of the extra flour onto your clean work surface and turn out the dough. Knead the dough for about 5-7 minutes, until the dough is smooth and elastic. Add more flour as needed to keep the dough from sticking to your hands or the work surface, but try to be sparing. It's better to use too little flour than too much. If you get tired, stop and let the dough rest for a few minutes before finishing kneading.

2. Clean the bowl you used to mix the dough and run it with a little olive oil. Set the dough in the bowl and turn it until it's coated with oil. Cover with a clean dishcloth or plastic wrap and let the dough rise until it's doubled in bulk, about 1 hour.

3. At this point, you can refrigerate the pita dough until it is needed. You can also bake one or two pitas at a time, saving the rest of the dough in the fridge. The dough will keep refrigerated for about a week.

4. Gently deflate the dough and turn it out onto a lightly floured work surface. Divide the dough into 8 equal pieces and gently flatten each piece into a thick disk. Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll to make sure the dough isn't sticking to your counter. Sprinkle with a little extra flour if it starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get the hang of it you can be cooking one pita while rolling the next one out.)

5. Warm a cast iron skillet over medium-high heat (you want a hot pan). Drizzle a little oil in the pan and wipe off the excess.Lay a rolled-out pita on the skillet and bake for 30 seconds, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Flip again and cook another 1-2 minutes to toast the other side. The pita should start to puff up during this time; if it doesn't or if only small pockets form, try pressing the surface of the pita gently with a clean towel. Keep cooked pitas covered with a clean dishtowel while cooking any remaining pitas.

6. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

It is Sunday. The perfect day to make some fresh homemade Greek pitas!
Shared with: Inside BruCru Life, Lil Luna, Chef In Training, Buns In my Oven, Foodie Friday Friends, Tidy Mom, Taste and Tell, Cheerios and Lattes, Somewhat Simple, Mom on Timeout, I Heart Nap Time, Fine Craft Guide, The Country Cook, Whipperberry, Chef In Training
If you make this recipe, be sure to tag your photo #halfbakedharvest.

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Two words. Monumental Recipe.....Traditional Greek Pita Bread. Yeah, monumental. It is just that good. Like it is crazy, just insanely good. You could not get them better unless you flew to Greece. I can promise you guys, that after you make this easy homemade traditional Greek pita bread you will never want to buy the store-bought version again.

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My senior year of college, I had a life-changing dumpling experience.

For much of my childhood, I had been a meat-only filling kind of person--carnivore that I was. In my family, pork was usually the only filling we'd use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

Then, on a lazy spring Saturday, everything changed.

With little else to do on a Saturday at lunchtime (ah, college.), two of my housemates and I drove a half hour outside of campus for the express purpose of going to a dumpling restaurant. Upon sitting down at said restaurant, I took a two-second glance at the menu and settled on my usual--pork and chive. Then one of my housemates announced she'd be ordering the vegetable dumplings.

To which my response was, "What? WHY?"

The main problem was, I had never had a decent vegetable dumpling before. I'd found them to be usually pretty tasteless.

Of course, when the dumplings came out, we all had to try each others' orders. And you know what? The vegetable dumplings were the best on the table. When we ordered a second round (and then a third...I'm not proud of it), we ONLY ordered vegetable dumplings.

Ever since then, I've been seeking to recreate those glorious vegetable dumplings. I eventually came across this recipe, and made some modifications to it. It's pretty close to the original!

For the dumpling wrappers (alternatively, you can just buy a package of pre-made dumpling wrappers):

For the vegetable dumpling filling:

3 1/2 cups all-purpose flour

1 cup, plus 2 tablespoons tepid water

Start by making the dough for the dumpling wrappers. Put the flour in a large mixing bowl. Gradually add the water to the flour and knead into a smooth dough. This process should take about 10 minutes. Cover with a damp cloth and let the dough rest for an hour.

In the meantime, make the filling. In a wok or large skillet over medium-high heat, add 3 tablespoons oil and add the ginger. Cook for 30 seconds, until fragrant. Add the onions and stir-fry until translucent.

Add the chopped mushrooms and stir-fry for another 3-5 minutes, until the mushrooms are tender and any liquid released by the mushrooms has cooked off.

Add the cabbage and carrots and stir-fry for another 2 minutes, until the veggies are tender and all the liquid released has been cooked off. Transfer the vegetable mixture to a large mixing bowl and allow to cool.

To the bowl, add the chopped chives, white pepper, sesame oil, Shaoxing wine, soy sauce, and sugar. Season with salt to taste (though the soy sauce will usually add enough salt to the filling), and stir in the last 1/4 cup of oil.

To assemble the vegetable dumplings, cut the dough into small tablespoon-sized pieces. Use a rolling pin to roll each out into a circle, and pleat the dumplings (see this dumpling post for step-by-step photos on how to fold a dumpling). Continue assembling until you've run out of filling and/or dough.

To cook the dumplings, steam them or pan-fry them. To steam, put the dumplings in a steamer lined with a bamboo mat, cabbage leaf, or cheesecloth, and steam for 15-20 minutes.

To pan-fry, heat 2 tablespoons oil in a non-stick or cast iron pan over medium-high heat. Place the dumplings in the pan and allow to fry for 2 minutes.

Pour a thin layer of water into the pan, cover, and reduce heat to medium-low. Allow dumplings to steam until the water has evaporated. Remove the cover, increase heat to medium-high and allow to fry for a few more minutes, until the bottoms of the dumplings are golden brown and crisp.

Serve with our favorite dumpling dipping sauce!

Kaitlin's Homemade Hot Chili Oil shown in the pictures is always our favorite!

But if you prefer, check out our traditional dumpling sauce recipe and serve both side-by-side!

Vegetable Dumplings - A Healthy Potsticker Recipe

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Vegetable Dumplings - A Healthy Potsticker Recipe

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My senior year of college, I had a life-changing dumpling experience. For much of my childhood, I had been a meat-only filling kind of person--carnivore that I was. In my family, pork was usually the only filling we'd use, and the only variation generally came from the kind of vegetable that went along with it, whether it was Chinese chives, cabbage, or some other leafy green.

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If you have food allergies, don't miss out on treats! You won't miss the PB with these peanut free SunButter Buckeyes (plus they're gluten free and vegan!)

I'm a sucker for anything chocolate and peanut butter. There's just something magical about that combo of flavors that's so good to me. But since both of my kids have peanut allergies, we don't keep peanut butter in the house and we don't make anything with it.

Since some of my favorite candies and desserts have peanut butter in them (like PB cups, chocolate PB cookies,...), we've made peanut-free versions of our favorite treats so the kids can enjoy them, too. Buckeyes were one of my favorite holiday candies when I was growing up, so we made peanut-free SunButter Buckeyes.

My SunButter Buckeyes are a little rough looking, I have very few fancy chocolate dipping skills to speak of 😉 But these buckeyes still taste just as good and are quite addicting. Roll them small since they are quite rich!

We love using the SunButter brand spread for recipes like this since it's a nut-free butter that has a taste closest to peanut butter (we have soy allergies, too, so soy butter isn't an option), but you can always try using a different brand or type of seed butter to make this your own.

If you use a different brand or you use homemade sunflower seed butter or other seed butter for the SunButter Buckeyes, you may have to adjust the amount of powdered sugar in the recipe depending on how runny or thick it is.

SunButter usually has the best smoothness and consistency for desserts and treats like this, so we prefer using it in recipes to most other brands of seed butters. Plus we don't have a ton of options for other brands here unless we order online.

If you want to make these lower in sugar, you can try replacing some or all of the powdered sugar with a powdered erythritol. I haven't tried this on these yet, so I can't guarantee how they would turn out. Just be careful about using sugar alcohols if you have IBS.

Where did the name "buckeye" come from?

I was curious how buckeyes came to be and why they are called "buckeyes", so I did a little digging to find out. We don't use the term buckeye around here for anything but these treats, so I had no idea why they were called that until I looked it up (it has nothing to do with deer after all haha).

Buckeyes are called buckeyes because they look like the nut of the Ohio Buckeye tree, which is a type of horse chestnut tree. We just call them horse chestnut trees, so I'd never heard them called a buckeye and wasn't entirely sure where that name had come from. But now I know!

I also discovered that buckeyes are also not technically a candy, but rather a confection. So I guess I'd better stop calling them candies 😉

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If you have food allergies, don't miss out on treats! You won't miss the PB with these peanut free SunButter Buckeyes (plus they're gluten free and vegan!) I'm a sucker for anything chocolate and peanut butter. There's just something magical about that combo of flavors that's so good to me.

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Sunflower Butter - Learn to make smooth, delicious, all natural and allergy-friendly homemade sunflower butter in your food processor with sunflower seeds, honey and salt.
I grew up loving peanut butter. I ate it on toast, with apples and bananas, in sandwiches or just by the spoonful. Nut allergies weren't as well publicized back then, and I never had a problem taking peanut butter and jelly sandwiches in my school lunch. Things have definitely changed. Nut allergy awareness is on the rise, with good reason. Even a small amount of nuts or nut products can prove fatal to a nut-allergic person. My stepdaughter brings home notes from school each year warning against packing nut products in her school lunches. A few students in her grade have nut allergies and administrators rightly want to protect them from accidental exposure. A few years ago I started looking for a nut-free alternative to peanut butter, something that would be safe to use in sandwiches or serve with fruit. Sunflower butter, made from sunflower seeds, is a perfect substitute. Because it is made from seeds rather than nuts, it will not trigger nut allergies (of course some people are allergic to sunflower seeds, but it is much less common than tree nut and peanut allergies). We absolutely love the flavor of sunflower butter and it's become one of my go-to snacks. When I'm feeling hungry between meals, a spoonful of sunflower butter and a piece of fruit always does the trick!

Up until a few months ago, I had both peanut butter and sunflower butter in my kitchen. Recently I noticed that my stomach wasn't very happy with peanut butter anymore. I tried a few different natural brands, and each time I would get a tummy ache. I'm not sure why this happened, or if it was a temporary thing, but for some reason I'm still able to eat sunflower butter without any issues. I've since switched over completely to sunflower butter and it's become my go-to protein butter. I like making it at home much better than store-bought. It's cheaper, plus I can control the salt and sweetness levels.

The recipe below is my favorite way to make sunflower butter. The oil level tends to vary by batch; add as much as you like based on personal preference. While peanut butter is usually pretty thick, I prefer my sunflower butter on the slightly "goopy" side- it's easier to spread and I prefer the texture that way. Make it yourself to see what works best for you!

Have you tried sunflower butter? Better yet, have you tried it homemade?
Food Processor

1. Preheat oven to 350 degrees F. Spread the sunflower seeds evenly across a sheet tray and roast until lightly browned and fragrant, stirring occasionally, for about 20-25 minutes. Be sure to check on them often to avoid burning.

2. Note - if making this for somebody with a nut allergy, make sure you buy sunflower seeds that were not processed on equipment with tree nuts. Also, make sure your kitchen appliances and surfaces have been fully cleaned to avoid contaminating the batch with nut residue. Nut allergies are nothing to mess around with! Before serving to somebody with allergies, make sure that they do not have a sunflower seed allergy. This is much less common than nut allergies, but it does exist. Always best to be safe!

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Sunflower Butter - Recipe Tutorial for Homemade Seed Butter

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Sunflower Butter - Learn to make smooth, delicious, all natural and allergy-friendly homemade sunflower butter in your food processor with sunflower seeds, honey and salt. I grew up loving peanut butter. I ate it on toast, with apples and bananas, in sandwiches or just by the spoonful.

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One of summer's sweetest gifts is a bounty of fresh fruit. The options for what to do with it all are almost endless, but we highly suggest putting a homemade blueberry cobbler on your to-do list. Of course, with the year-round availability of sweet blueberries, there's no need to keep this delight to summer only.