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chicken parm

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Classic Chicken Parmesan is the quintessential Italian Sunday dinner for the family. This dish brings back memories of my childhood. I think my Mom made the best, and I tried to recreate her recipe here. In the video I show you how to pound the chicken breasts thin and even for better frying, and how to bread the cutlets with a traditional method of flour, egg wash, and seasoned breadcrumbs. I hope you try it!

Chicken Parmesan

Every Italian home cook should know how to make classic Chicken Parmesan (Parmigiano). It requires pounding the chicken breasts to a thin and even size, and breading them with traditional flour, egg wash, and seasoned breadcrumbs. Use whole-milk mozzarella if you can for that extra buttery flavor.

Author Homemade Italian Cooking by Cara

Place one chicken breast inside a gallon size ziplock bag. Using the smooth side of a kitchen mallet pound the chicken breast to an even size all around, approximately ½ inch. Take out and set aside. Pound the rest of the chicken breasts.

Prepare three trays for the breading process. Put the flour in tray number 1 and season with salt and pepper. In a small bowl, beat three eggs with the cream. Pour eggs into tray number 2. Add salt, pepper and ½ of the minced parsley to the eggs. Add the breadcrumbs to tray number 3. Mix in the parmesan cheese.

To bread, dredge each breast in the flour on both sides, dip in the egg wash, and finally cover with breadcrumbs. Set aside and finish breading the rest of the cutlets.

Heat olive oil in large skillet until very hot. Cook two cutlets at a time. Turn when start to get a golden color and cook on the other side. They will cook fast on the outside, and finish cooking in the oven. Drain on a paper towel and finish frying the rest of the cutlets.

Add 4 big spoonfuls of Marinara sauce to the bottom of large lasagna pan or baking pan. Arrange the cutlets in a single layer or slightly overlapping. Add a spoonful of Marinara sauce over each cutlet and around sides. Sprinkle the mozzarella cheese over the cutlets, and finish with the rest of flat leaf parsley.

Bake for 25-35 minutes until the cheese is starting to turn golden brown. The time will vary depending on the size of the cutlets.

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Classic Chicken Parmesan - Homemade Italian Cooking

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Classic Chicken Parmesan is the quintessential Italian Sunday dinner for the family. This dish brings back memories of my childhood. I think my Mom made the best, and I tried to recreate her recipe here.

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italian baked pasta

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Easy Italian Pasta Bake Recipe - Food.com

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orzo salad

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This easy Mediterranean orzo salad recipe is loaded with crunchy veggies and fresh herbs and dressed with a light lemony dressing you'll love. Perfect to make ahead for lunch or pair with anything from garlicky baked chicken drumsticks to crispy pan seared salmon (lots more ideas below). Be sure to watch the video below for some great tips!

This 20-minute Mediterranean orzo salad recipe is loaded with big flavors like tomatoes, peppers, fresh herbs, creamy feta, briny olives, and tossed in a bold lemony dressing. And I just love how versatile it is as a simple vegetarian lunch or side next to your protein of your choice for a quick and healthy dinner (check out some ideas below). It's a big family favorite all year round, and I can't wait for you to try it!

What is orzo?

Orzo is actually a tiny, short-cut pasta, shaped like a large grain of rice but it is not rice. Orzo is traditionally made from wheat semolina flour or white flour but you can find whole wheat and gluten-free versions as well (so even my gluten free friends will have a way to make this!)

Orzo pasta is super convenient to cook with because it cooks in about half the time that rice does, and you can eat it hot or cold. That's exactly why I keep it on hand to use in everything from today's salad to shrimp soup; as a vegetarian main like this orzo recipe tossed with chickpeas and zucchini; or in a satisfying Greek baked chicken orzo dinner!

How do you cook it? Cook orzo just as you would small pasta. In order to make it that perfect chewy consistency (and to avoid making it mushy!) simply bring a pot of lightly salted water to a boil (the amount of water will depend on how big your package of orzo is), then add the dried orzo pasta. Boil it for roughly 8 to 10 minutes until it has a firm and chewy texture. You'll want to keep stirring the tiny pasta so that it doesn't stick together, but no need to add cooking oil to the pasta water, it will be fine with just the water and salt. Once you've tested the texture, drain the orzo in a colander.

What's in this orzo salad recipe?

These are familiar ingredients that you will find in a Greek orzo salad, together they deliver some big bold flavors that I enjoy year round. Here is what's in it:

Tomatoes: I like using small tomatoes here like grape or cherry tomatoes. Even though they're small, it's a good idea to slice them in half so that they release their juices and add flavor to the salad.

Chopped vegetables: green onions, use both the white and green parts for a more dynamic flavor. You can also add a green bell pepper with the seeds removed and a cucumber. I recommended only using a cucumber if you're serving immediately, otherwise the water content of the cucumber will not sit well in the fridge.

Herbs: I use fresh parsley and dill. They add an earthy flavor that brightens the dish. Dill is grassy with a licorice-like taste and parsley has lots of herbaceous notes. Then I use dried oregano for the lemony dressing.

Kalamata olives and capers: these add texture and a nice briny tang.

Crumbled feta: Use a little or a lot, but a few crumbles of salty feta will seal the deal on this orzo salad!

Mediterranean salad dressing: You guessed it Greek extra virgin olive oil (I like to use Early Harvest EVOO and lots of lemon juice, combined with fresh garlic and a dash of dried oregano.

Tips for how to make Mediterranean orzo salad

This is a very easy recipe, that literally takes three steps: cook the orzo; combine with the veggies and fresh herbs; then toss everything with the lemony dressing (because orzo salad with lemon is amazing!) At the end, add the feta cheese. But I have learned a few tips that make all the difference. Here they are:

To save some time, cook the orzo first, meanwhile, work on chopping the rest of the ingredients!

Once the pasta is cooked, drain it well and let it cool briefly.

It's good if the orzo is still a little bit warm when you toss the salad together, this will help it absorb the flavors well.

Chop the tomatoes and veggies into small chunks. The smaller bites will distribute better in the pasta and will create the perfect texture.

Can you use dried herbs instead of fresh? If at all possible, use fresh herbs here (and when it comes to parsley, use some of the stems, they pack huge flavor, it's not just in the leaves). But if you don't have them, use dry herbs. Keep in mind that dried dill maintains flavor well while dried parsley is much more muted and best used as a garnish. If you're swapping dry herbs for fresh, the general rule of thumb is to use ⅓ the amount called for in the recipe. When you're making the lemon dressing, zest the lemon first before squeezing the juice to pack a punch.

For best flavor, mix the orzo salad and allow it a a few minutes to rest so the flavors will meld. Sprinkle with feta and cover and refrigerate until ready to serve.

What to serve with it?

My favorite thing about this dish is how versatile it is. I serve this Greek orzo salad year round paired with other Greek recipes. You can also serve it next to your favorite chicken dinner like harissa chicken; baked chicken drumsticks; chicken and mushroom.

It's also great with seafood: lemon garlic salmon; seared scallops, or meat dishes like lamb chops. The possibilities are endless!

Leftover and Storage

If properly stored in the fridge in a tightly closed container, this orzo salad will last 3 to 5 days in the fridge. Keep in mind that if you sprinkle it with feta cheese you'll want to put this dish in the refrigerator within an hour of serving.

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Mediterranean Orzo Salad

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Mediterranean Orzo Salad (Lemony & Bold) | The Mediterranean Dish

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This easy Mediterranean orzo salad recipe is loaded with crunchy veggies and fresh herbs and dressed with a light lemony dressing you'll love. Perfect to make ahead for lunch or pair with anything from garlicky baked chicken drumsticks to crispy pan seared salmon (lots more ideas below).

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Melomakarona Greek Cookies

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Melomakarona are soft, oval-shaped Greek cookies scented with orange and cinnamon, drenched in honey syrup and covered with crushed walnuts. Yes, they are irressitable! This recipe makes 60 cookies; they keep well so that you can enjoy them for a while or gift them to family and friends.

This post is brought to you in partnership with California Walnuts. All opinions are my own.

How about a different kind of cookie this holiday season?! Something that's a cross between your favorite soft cookie and honey-rich baklava!
Yes, there is such a thing and they are called Melomakarona!
If you visit Greece between Christmas and New Year's day, you are bound to try some of these cinnamon-scented honey cookies covered with loads of crushed walnuts.

The good news is, these cookies are easy to make at home and the ingredients are familiar and readily available.
This melomakarona recipe makes 60 cookies that will keep well, so you'll have plenty to share!
What are Melomakarona cookies?

Some call them finikia and others call them melomakarona, pronounced "melow-ma-kah-rona", and they are the quintessential Christmas cookies of Greece.

The name itself, melomakarona, is a combination of the two words: "meli", which means honey and "makarona," which comes from the ancient word "makaria," meaning blessed.

Melomakarona cookies are soft cake-like cookies that are scented with orange and cinnamon, soaked in honey syrup and covered with crushed walnuts.

There are many versions of these popular Greek cookies. But traditionally, they are butter-free, eggless cookies so that those who follow the Orthodox Christian fast (no dairy or eggs) are able to enjoy them.

Let's walk through what you'll need to make these cookies.

Melmokarona ingredients

There are three components to this recipe: the syrup, the cookie dough and the crushed walnut topping. You may already have the ingredients you need right in your pantry! Here they are:

For the syrup: Sugar, water, 1 orange (any kind), cinnamon stick, and honey, which is stirred off-heat at the very end.

For the cookie dough: Extra virgin olive oil, brandy, orange juice, orange zest, sugar, ground cinnamon, pinch of nutmeg, all-purpose flour, baking powder and baking soda.

For the walnut topping: ¾ to 1 cup walnut halves. You'll want to measure the walnuts first, then finely chop them using a knife or put them in a zip-top bag and lightly crush them with a kitchen mallet.

A bit about walnuts in this recipe

I'm all about using walnuts for savory dishes like my stuffed chicken breast, in a fun dip like muhammara, and in all sorts of baked goodies--especially holiday cookies!

Lucky for us, there is no shortage of quality walnuts here in the Unites States--thanks to the fertile soils of California's central valley! That's why I buy California walnuts in bulk and store them in the freezer in a tight-lid container; they will last for months and I get to use them as needed. (Here is more about California Walnuts).

In this Greek honey and walnut cookies recipe, you will use at least ¾ cup of walnut halves becuase they are not just a good-looking garnish here. Walnuts add texture and a welcomed nutty flavor that is essential in a good melomakarona recipe.

How to make melomakarona: Step-by-Step

(print-friendly recipe with ingredient list below)

Make the syrup
You'll need a medium saucepan. Combine 1 ½ cup of water with 1 cup sugar, 1 zested orange (cut in half), and 1 cinnamon stick. Bring to a boil until the sugar dissovles (about 5 minutes or so over medium-high heat).
Remove from heat and stir in the honey then set the syrup aside to cool completely.
TIP: It's important to give the syrup time to cool completely. As it sits, flavors will further develop. Also, the fresh warm cookies (straight from the oven) will better absorb the hot syrup and that's what we want!

Make the dough
You'll need two bowls. In a large bowl, combine the extra virgin olive oil, brandy (if using), orange juice, orange zest and 1 cup sugar, cinnamon, and nutmeg. Mix well.
In another bowl, sift the dry ingredients (flour, baking powder, and baking soda).
Now, slowly add the dry ingredients to the bowl of wet ingredients, while continously stirring with a wooden spoon.
Once all the dry ingredients have been added, knead the dough. You want the dough to be smooth, but do not overwork it.

Shape the melomakarona
Prepare 1 or 2 large sheet pans and line them with parchment paper. Now begin to shape the cookies. Use a measuring spoon and scoop up about 1 ½ tablespoons of the cookie dough and shape it between your palms into an oval shape (like a small egg). Lightly pat to flatten a little bit (it should not be too flat) and set on the prepared sheet pan. Repeat, forming the cookies until you have used up all the dough. Line the cookies about ½ inch apart in the sheet pans.

Using a fork, lightly go in the center of each cookie and make a crosshatch pattern. The cookies should flatten a tiny bit more in the center (but you should not push so hard the cookies become too flat).

Bake in a heated oven at 350 degrees F for about 20 minutes.
The cookies should have a very slight golden color, they should not brown.

Drench the melomakarona cookies in the cool syrup
Now, as soon as you take the cookies out of the oven, place a few cookies at a time in the saucepan of cooled syrup and turn them around for a few seconds until they have absorbed some of the syrup. Set the drenched cookies on a tray or flat dish (it helps to use a slotted spoon to transfer the cookies out of the syrup).

Add the crushed walnuts.
Top each cookie with a generous pinch of the chopped walnutsand then pat the walnuts lighty so they will stick to the cookies.

How long will these Greek cookies keep?

I asked this question in a Greek recipe exchange group I belong to, and learned that every Greek in the group makes an even larger batch than my 60 cookies! The good news is, these honey cookies will last a good couple of weeks (some keep them longer) if properly stored.

Store melomakarona in an air-tight container at room temperature. And to prevent the layers of cookies from sticking together, it helps to place sheets of wax paper in between the cookies.

Browse our collection ofGreek recipes or find all Mediterranean recipes.

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Melomakarona Recipe

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Melomakarona Recipe (Greek Christmas Cookies) | The Mediterranean Dish

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Melomakarona are soft, oval-shaped Greek cookies scented with orange and cinnamon, drenched in honey syrup and covered with crushed walnuts. Yes, they are irressitable! This recipe makes 60 cookies; they keep well so that you can enjoy them for a while or gift them to family and friends.

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spanish broken eggs with ham, chorizo and peppers

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There is nothing as simple and satisfying as the following huevos rotos recipe. This is a comfort food that Spaniards hold near and dear - try it and you'll see why!

Huevos rotos are one of those Spanish dishes that seem so simple and basic- borderline boring even. So it is a shock to the system when you realize how amazingly delicious they really are. This popular Spanish egg dish has slowly become one of my favorite Spanish meals. Somehow, over the past year or so, I've come to crave this delicious plate as I once craved things like steak and cheese subs and my mom's chicken parmesan.

Luckily, huevos rotos is easy to make, inexpensive, and quick. And if I'm feeling lazy I can order it at countless neighborhood tapas bars.

Eggs for Dinner?

Like many Americans, I grew up eating eggs for breakfast. Besides the occasional quiche that my mother would make for a special brunch, eggs were strictly a breakfast food.

In Spain, eggs are anything but breakfast-and make a popular snack, lunch, dinner or even dessert! What is my favorite Spanish egg dish? It's really hard to say! I love my tortilla de patatas and adore pisto con huevo, but I think huevos rotos have to be my number one.

See more: 14 Spanish egg dishes that never grace the breakfast table

What Are Huevos Rotos?

Huevos rotos literally means broken eggs. The trick to these eggs is to fry them only until perfectly over easy and to break the yolk with the tip of a knife just before eating. They're also known as huevos estrellados (star eggs) for the star shape that the yolk makes when broken.

Huevos rotos are traditionally served over homemade french fries, which are fried in Spanish olive oil and tossed with sea salt. I usually make mine over steamed potatoes on the stovetop, although it isn't traditional!

This Spanish dish can also include many optional ingredients as toppings. Popular choices are huevos rotos con chorizo (paprika spiced sausage), con morcilla (blood sausage), con pimientos (green peppers), con jamón (cured ham), etc. My all-time favorite huevos rotos are prepared with fried green peppers and good quality Spanish jamón. It is seriously heaven.

Next time you are thinking of something to make for lunch or dinner, why not try eggs? I guarantee that my huevos rotos recipe will not disappoint!

Huevos Rotos Recipe with Ham, Chorizo, & Peppers

Huevos Rotos Recipe: Spanish Broken Eggs with Ham, Chorizo, & Peppers

The great thing about this huevos rotos recipe is that it's slightly healthier (and less messy!) than the version using french fries. Craving the crunch of a good fry? No worries - just fry up some homemade potato wedges and skip the onion. Fry the pepper separately and use as a topping on the huevos rotos, along with the ham and chorizo.

Not a meat eater? Huevos rotos can be easily adapted for vegetarians. My favorite vegetarian huevos rotos recipes include mushrooms, peppers, and caramelized onion!

If you aren't convinced yet, just try the recipe! In less than an hour, you will realize that huevos rotos are so much more than eggs and potatoes!
Already a huevos rotos fan? What's your favorite topping?
Pin me!

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Huevos Rotos Recipe: Spanish Broken Eggs with Ham, Chorizo, & Peppers - Spanish Sabores

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There is nothing as simple and satisfying as the following huevos rotos recipe. This is a comfort food that Spaniards hold near and dear - try it and you'll see why! Huevos rotos are one of those Spanish dishes that seem so simple and basic- borderline boring even.

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spanish ham croquettes

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With only a handful of ingredients, my mother-in-law's traditional Spanish ham croquettes recipe is the best I've ever tried. In only 30 minutes you can whip up a batch of croquette dough too. It's easier than you might think!

Spanish ham croquettes are a popular tapa throughout Spain.

I still remember my confusion the first time someone explained that Spanish ham croquettes don't have cheese in them. I couldn't imagine how they could be so creamy and delicious without it!

But the magic is real, and this easy croquetas de jamón Serrano recipe proves that the true trick to Spanish ham croquettes is time, patience, and a great arm for stirring the bechamel sauce!

Everyone likes croquettes even if they don't know it quite yet. Wikipedia defines them as small fried food rolls and who in their right mind could find something wrong with that?

There is a croquette for everyone, vegetarians included, and Spanish people love to experiment with different ingredients. I've seen everything from wild mushroom croquettes (delicious!) to chocolate croquettes (not so much).

What Makes Perfect Spanish Ham Croquettes?

Creamy and delicious perfect ham croquettes

But true to every Spaniard's heart is the classic croquetas de jamón Serrano recipe (Serrano ham croquettes). Their creamy filling is bursting with flavor and leaves many wondering whether they're eating ham flavored mashed potatoes or some delicious melted cheese and ham concoction.

The answer is neither. The truth is much more simple, although a little less glamorous perhaps.

Being a traditional poor man's food, ham croquettes are basically a fantastic bechamel sauce (olive oil, butter, flour, and milk) enriched with leftover scraps of Serrano ham and deep-fried to crispy perfection.

The result should never be oily, or cold in the center. When done well, they're impossibly light and you'd never guess that flour was the main ingredient!

Now that you know the secret, there is no excuse not to make these ridiculously easy and extremely tasty tidbits of Spanish goodness. The following is my favorite version of my mother-in-law's croquetas de jamón Serrano recipe and it will not disappoint!

Vegetarians, I'll take care of you too- check out my vegetarian potato croquettes recipe!

Key Ingredients

Key Ingredients: Serrano ham, butter, olive oil, onion, flour, milk, salt, nutmeg, bread crumbs, egg.
Ingredient Notes & Substitutions

Serrano Ham: In Spain, we make these croquettes using cured jamón - either Serrano (most common) or Iberian. Read about the differences here. You can substitute the ham of your choice - prosciutto works well but any high-quality ham will be delicious.

Butter: While some recipes use only olive oil, I think that the butter makes the filling much more light and creamy. I'd recommend a mix of butter and extra virgin olive oil as my recipe instructs, but you could do 100% oil or 100% butter if you prefer.

Oil: Use the best quality you can - preferably extra virgin olive oil. In Spain, we also fry our croquettes in olive oil, but any neutral frying oil will do if you must substitute.

Flour: I have never experimented using different flours (or gluten-free ones) but I have heard of people being successful with a good GF blend. If you try it, leave us a comment below!

Onion: Traditional croquetas always incorporate onion. You could substitute shallots or leeks.

Milk: Use whole milk, preferably at room temperature. This is not the recipe to try to cut calories!

Bread Crumbs: Use the bread crumbs of your choice. I personally love making croquettes with panko bread crumbs - they get super crispy!

Spanish Ham Croquettes: Step by Step

The Dough

The dough for ham croquettes is really easy to make. You just need about 30 minutes and a strong arm. Let's go!

Steps 1-2: Start by heating the butter and oil in a heavy pan. When fully melted and hot, add the onions and sauté for about five minutes - until just starting to color.

Steps 3-6: Next, add the nutmeg and a pinch of salt. Mix and then add the diced Serrano ham and cook for no more than a minute. Add the flour and sauté, mixing constantly to cook the flour as much as possible without burning it. Once it is browned a bit (photo 6) it's time to add the milk.

Steps 7-8: Now begin to add the milk, little by little, over the next 15-20 minutes. Every time the mixture gets dry, add some more milk. Stir constantly, and once the dough is creamy and thick (photo 8) it's ready to cool.

Steps 9-10: Pour the croquette dough into a large bowl and let it cool to room temperature. Cover it with plastic wrap (directly on the dough) and store it in the fridge for at least four hours (but ideally overnight). When it's cool, take it out of the fridge and make little croquette logs using a metal spoon for help.

Breading & Frying

When the dough is completely chilled and you've formed your croquette logs, it's time to bread and fry them!

Steps 1-4: First, prepare flour, beaten eggs, and bread crumbs in separate bowls. This is a simple three step breading process: cover in flour, then egg, then bread crumbs. Place on top of wax paper if you wish so they don't stick.

Steps 5-6: Finally, it's time to fry your croquettes! Heat olive oil in a heavy frying pan and once hot (but not smoking) add the croquettes. Turn them mid way to ensure they brown evenly on all sides. They should take about five minutes to fry. Remove and resist the urge to bite in right away (you don't want to burn yourself!). After about five minutes give them a try!

Recipe Tips & FAQs

If you don't have time to chill the dough, spread it in a thin layer on a cookie sheet and cover with plastic wrap. Then put it in the freezer for about half an hour. This is the quickest way to cool croquette dough.

What is Serrano ham (jamón Serrano)?

Jamón Serrano is a type of dry cured Spanish ham. It's one of the most popular types of ham in Spain, in part because it is less expensive than most Iberian ham (jamón Ibérico).

What are croquettes in Spain?

Croquettes in Spain are fried bechamel sauce fritters. They are a way to stretch leftovers by mixing them with creamy bechamel sauce (flour, butter/oil, and milk). Ham croquettes are the most popular variety in Spain, but others include chicken croquettes, mushroom croquettes, and spinach and pine nut croquettes.

Can you make ham croquettes in advance?

Ham croquettes can be made well in advance. After making the croquette logs and breading them, you can keep them in the refrigerator for 24 hours (uncooked) and in the freezer (in an airtight container) for up to three months.

How long can you keep croquettes?

Once cooked, leftover croquettes will last in the fridge for up to three days. You can reheat them in a hot oven (350°F/170°C) for about 10-15 minutes.

Serving Suggestions

Wondering what to serve with croquettes? Options are endless! Let me tell you about how we eat croquettes in Spain.

On their own! You'll often see croquettes as an option on a menú del día for your main plate. Depending on the size you usually get 3-6 croquettes (often with french fries) as your main meal. They're popular on kids menus too!

As a starter. Croquettes are often served as an appetizer when dining out with a group of friends. They're especially common in Spanish rice restaurants (arrocerías) where you'll get a croquette or two per person before the paella comes.

As a tapa. Croquettes are a common tapa and one I always order when tapas hopping. When eating tapas for my meal I order 2-5 (depending on their size). Read more about what tapas are here and get a list (with recipes) of the top 30 Spanish tapas here.

More Spanish Croquettes Recipes

If you love these ham croquetas, I know you'll love these ones too!

Hungry for more? Sign up for my free weekly newsletter and receive a new Spanish recipe once a week! Join today and get my FREE Spanish ingredient essentials guide!
Update Notice: This post was originally published on October 12, 2011 and was republished with new text and photos on March 15, 2021.
Easy, quick, cheap, and impressive... did you try these delicious Spanish croquettes yet? What are you waiting for!?
What is your favorite croquette filling?
Photography by Giulia Verdinelli

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Spanish Ham Croquettes (Croquetas de Jamón Serrano) - Spanish Sabores

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With only a handful of ingredients, my mother-in-law's traditional Spanish ham croquettes recipe is the best I've ever tried. In only 30 minutes you can whip up a batch of croquette dough too. It's easier than you might think! I still remember my confusion the first time someone explained that Spanish ham croquettes don't have cheese in them.

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swedish cinnamon buns (Kanelbullar)

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This post may contain affiliate links. Please read my disclosure policy.
This traditional Swedish kanelbullar (cinnamon buns) recipe is made with a perfectly soft and chewy cardamom dough, a buttery cinnamon-sugar filling, and twisted into cute little knots.
A few years ago when Barclay and I visited Stockholm together for the very first time, we were introduced to one of Sweden's most delicious national treasures that I have been craving ever since...

...Sweden's famous cinnamon buns. ♡♡♡

Somehow, Barclay and I had lived our entire lives up until that trip without ever having tried kanelbullar (Swedish cinnamon buns) or kardemummabullar (Swedish cardamom buns). But our friend in Stockholm said that these sweet treats were an absolute must. So the very first morning that we arrived, we ordered one of each to go with our coffee. And oh my word, you guys, it was head-over-heels cinnamon bun love at first bite.

I can't even tell you how much I love these cinnamon buns! By contrast to their American cinnamon roll cousins, Swedish cinnamon buns are typically twisted and tied into these cute little knots, as you can see above. And instead of spreading a thick layer of icing on top, these buns are sprinkled with crunchy pearl sugar. The dough in Swedish cinnamon buns is also kneaded with a hint of cardamom, which adds an irresistibly warm depth of flavor to the cinnamon in the filling. And best of all, these rolls are baked just long enough so that they stay perfectly soft and chewy, which I strongly believe is the optimum texture for any type of cinnamon roll or bun.

Anyway, Barclay and I literally could not get enough of these sweet treats during our time in Stockholm and have been craving them ever since. So when one of my good friends offered to teach us how to make them a few weeks ago (via Zoom, of course, while we're all still staying home), we wholeheartedly said YES. Turns out - they're easier to make than I was expecting! The twisting technique definitely takes a bit of practice at first, but it's quick and easy once you get the hang of it. And otherwise, the process for making the dough and filling are pretty standard. They do require a few hours of prep time overall, thanks to a few long rise times, so set aside a good long morning to make a batch. But trust me, it will be one million times worth it.

Alright, I've been looking forward to sharing this kanelbullar recipe with you for weeks now. So let's get to it!

swedish cinnamon buns recipe | 1-minute video

Swedish Cinnamon Buns Ingredients:

To make this Swedish cinnamon buns recipe (kanelbullar), you will need the following ingredients:

Milk: I used cow's milk for this recipe, but plain non-dairy milk (such as almond milk or oat milk) would work too.

Butter: Part of which we will add to the rolls, and part of which we will use for the filling. Please note that it's essential that the butter be room temperature for this recipe.

Flour: I just used standard all-purpose flour.

Yeast: I used instant yeast, because it can easily be mixed in with the dry ingredients. See variation notes below if you would like to sub in active dry yeast instead.

Granulated and brown sugar: We will use granulated (white) sugar in the dough and the brown sugar in the filling.

Ground cinnamon and cardamom: The cardamom here is one of the essential flavors that differentiates the taste of Swedish cinnamon buns from traditional American cinnamon rolls. And trust me - it is delicious. I just used store-bought ground cardamom this recipe. But if you would like to go the extra mile, you can make your own cardamom by emptying out the green pods and finely-grinding the seeds. (The flavor will be more potent and you will also have the classic black flecks of seeds in your buns.)

Vanilla extract: To add a bit of cozy vanilla flavor to the filling.

Fine sea salt: To bring out all of these delicious flavors.

Egg wash: An egg plus a tablespoon of water whisked together, which will help the pearled sugar to stick to the tops of the rolls.

Pearl sugar: I topped my cinnamon buns with traditional Swedish pearl sugar, which is chunky and crunchy and adds some fun decor to these buns. But feel free to sprinkle on some turbinado sugar or, really, any type of sugar that you have on hand.

How To Make Cinnamon Buns:

As I mentioned above, these rolls require a few long rises before they are baked. So be sure to plan ahead, and I promise they will be worth the extra time and effort! Full instructions are included in the recipe below, but here is a brief overview of what's ahead:

1. Heat the milk and butter. Heat the milk and butter together (either in the microwave or in a saucepan) until they reach 110°F, which is the optimum temperature to help your yeast activate.

2. Mix the dough. In a separate large mixing bowl, briefly whisk together the dry ingredients (flour, sugar, yeast, ground cardamom and salt), add the mixture, stir until combined, then turn the dough out onto a floured surface and knead for 7-10 minutes.

3. First dough rise. Form the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place for 1 hour (or until doubled in size).

4. Mix the filling. Meanwhile, stir together the filling ingredients in a separate mixing bowl until evenly combined.

5. Roll out the dough. Next, the fun part! Turn the dough out onto a large floured work surface and roll it into a 22 x 15-inch (55 x 38-cm) rectangle. Spread the filling mixture evenly across the dough. (I find it's easier to dot little spoonfuls evenly across the dough, as pictured above, then spread it out evenly.) Fold the left third of the dough in towards the center, and fold the right third of the dough over that towards the center, like you're folding a business letter. Then gently run the rolling pin over the dough to press out any big bubbles, and roll the dough out a bit more so that it forms a 15 x 8-inch (38 x 20-cm) rectangle.

6. Form the buns. Using a pizza cutter, pastry cutter or a knife, slice the dough into even 2 x 20-cm long strips. Take one strip and twist it several times, gently stretching it as you do so until it nearly doubles in length. Grab one end of the twisted strip and loosely wrap the dough around two fingers twice, like a bandage. Then loop the rest of the dough perpendicularly around the dough so that it forms a knot, and tuck the loose end in at the bottom. Transfer the dough to a large parchment-covered baking sheet, and repeat with the remaining dough strips. (Here is a great visual for twisting the dough, or you can watch my step-by-step tutorial on Instagram stories.)

7. Second dough rise. Loosely cover the dough buns with a clean kitchen towel and let them rise for 45-60 minutes.

8. Brush and sprinkle. Heat the oven to 375°F. Brush each bun with the egg wash, then sprinkle with a pinch of pearled sugar.

9. Bake. Bake for 15-18 minutes, or until the rolls reach your desired level of golden brown. Transfer to a wire baking sheet and let cool for 5 minutes. Then serve warm and enjoy!! These rolls are best enjoyed the day that they are baked, but see tips below for storage instructions if you have leftovers.

Possible Variations:

Here are a few recipe variations that you are welcome to try too:

Make them vegan: Use a plain plant-based milk (such as almond milk or oat milk) or water, in place of the cow's milk. Then use vegan butter in the dough and filling, and brush the rolls with melted vegan butter instead of an egg wash.

Make them ahead of time: If you would like to prep the rolls the night before, just follow the recipe until the dough is twisted into knots. Place the knots in a baking sheet or in a baking dish, cover and refrigerate overnight. Then let them rest on the counter until they reach room temperature (about 60-90 minutes), then bake as directed.

Roll the buns like round cinnamon rolls: If you would like to skip the twisting, you are welcome to roll out and slice the rolls like I do in this recipe.

Use active dry yeast: If you do not have instant yeast on hand, you will just need to take some extra time to activate the yeast. Heat the milk (on its own!) to 110°F, sprinkle the yeast on top, and give it a quick whisk. Let the mixture rest for 5 minutes. Then add in your remaining dough ingredients, including either room temperature or melted butter. You will also need to increase each rise time by about 15-20 minutes, if using active dry yeast. But you can use the exact same amount of active dry yeast as instant yeast - 7 grams.

More Cinnamon Roll Recipes:

Looking for more yummy cinnamon roll recipes? Here are a few of my faves:

Swedish Cinnamon Buns (Kanelbullar)

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Swedish Cinnamon Buns Recipe (Kanelbullar) | Gimme Some Oven

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This post may contain affiliate links. Please read my disclosure policy. This traditional Swedish kanelbullar (cinnamon buns) recipe is made with a perfectly soft and chewy cardamom dough, a buttery cinnamon-sugar filling, and twisted into cute little knots.

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icelandic pepper cookies

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These cookies are baked for Christmas in every home in Iceland.

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German apple cake

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I prefer to use cooking apples.

Best served with unbeaten cream.

This recipe was photographed by Greer Worsley for Australia's Best Recipes.

If you like the sound of this recipe, you might also like these Apple Slice.

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I prefer to use cooking apples. Best served with unbeaten cream. This recipe was photographed by Greer Worsley for Australia's Best Recipes. If you like the sound of this recipe, you might also like these Apple Slice.

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kasespatzle

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Cookbook

Published by Hachette
View

This image courtesy of Matt Armendariz

Editor's Note: There's nothing quite like tucking into some beloved comfort food. If you're looking for a hearty dish that is filling and comforting, then you'll want to include this recipe for Kasespatzle in your meal planning. Loaded with cheese, this classic comfort food from Germany can be served on a cold winter's night - especially after a long day of work. If you'd like ideas on alternative cheeses to use in this recipe, as well as just the right type of wine to pair with the dish, then take a look at the tips below the recipe's instructions!

PRONOUNCED "KAY-ZEH-SHPET-ZLEH," THIS DISH IS A GREAT EXAMPLE OF TRADITIONAL German comfort food. It consists of only tiny dumpling-like noodles and melty, stretchy cheese that wants nothing more than to cling to your face and hands. Really, can a dish get any homier? This recipe calls for Edam, a lovely Dutch cheese from northern Holland. Young Edam is soft and mild but gets harder and sharper as it ages. We prefer a young cheese for this dish, as it melts easily, but an aged Edam will melt almost as well and provide a much more robust flavor.

To make Käsespätzle, you'll want to find a device called a Spätzlehobel-or spätzle hopper-which resembles a cheese grater and has an attachment that allows you to move the batter through the holes and into a pot of boiling water. While spätzle hoppers are becoming more common in cookware stores, if you don't have one, you can easily make do with a flat cheese grater and a wooden spoon to push the batter through the holes. Adventurous cooks can also attempt the traditional method of making spätzle, which involves little more than a wooden board and a wide, flat metal scraper called a Spätzlebrett und Schaber. If all else fails, you can find frozen spätzle at some specialty grocery stores.

Serves 4

Occasion Casual Dinner Party

Ingredients

2 tablespoons butter

½ medium onion, sliced

A few tablespoons water

3 large eggs, beaten

¼ cup plus 3 tablespoons heavy cream, divided

1 ½ cups flour

½ teaspoon sea salt

¼ teaspoon freshly ground black pepper

8 ounces Edam, shredded

Instructions

1. In a heavy-bottomed pan, heat butter over medium heat. Add onions and cook just until they begin to brown. Turn the heat to low and slowly caramelize the onions until they are soft, brown, and sweetly fragrant, stirring occasionally to prevent them from sticking to the pan. Add a tablespoon of water here and there if necessary to keep them from cooking too fast. When they are done, move the onions to a bowl and set the pan aside. Do not wash it.

2. In a bowl, combine the eggs and ¼ cup heavy cream and beat to mix. In another, smaller bowl, combine flour, salt, and pepper and mix well. Slowly add the dry ingredients to the wet, stirring with a wooden spoon. If the dough is too loose, add more flour a tablespoon at a time until it is the consistency of a thick batter. Cover the batter and let it rest for 20 minutes.

3. While the batter is resting, bring a large pot of water to a boil. Once it's bubbling madly, add a few tablespoons of salt and bring it back up to a boil.

4. Set your spätzle maker over the pot and press the dough through the holes into the boiling water a few inches below. If using a flat cheese grater, just press the dough through the holes with your fingers or a wooden spoon. You'll need to work in two or three batches, depending on how big your pot is. Once the spätzle float to the top, let them cook for another 2 minutes. Remove them with a slotted spoon and set them to dry on a plate lined with a paper towel.

5. Once all of your spätzle are done, add them to the pan that you cooked the onions in. Turn the heat to medium and cook the spätzle for 2 minutes, tossing a few times to get them to heat evenly. Add shredded cheese and 3 tablespoons of heavy cream, stirring until all the cheese is melted. Salt and pepper to taste. Serve immediately, topped with caramelized onions.

Alternative Cheeses

Emmentaler, Raclette, any fine young Gouda, Valley Ford Highway One

Wine Pairings

High-acidity, low-residual-sugar white wines such as dry or off-dry Rieslings, Alpine whites, Chardonnay, or Rhône Valley whites

Additional Pairings for the Cheese

Peaches, apricots, honeydew melon, cantaloupe, cherries

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While living in Mexico City, I ate chipotle meatballs all the time in the bare-bones cocinas econimicas that dotted my neighborhood,... See more

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lt;em>Editor's Note: There's nothing quite like tucking into some beloved comfort food. If you're looking for a hearty dish that is filling and comforting, then you'll want to include this recipe for Kasespatzle in your meal planning.

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french apple tarts with calvados cream

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Ingredients

4 sheets frozen puff pastry, thawed

1/3 cup (80ml) good-quality apple sauce

2 tablespoons Calvados or other brandy

3 Granny Smith apples

2 tablespoons caster sugar

1 egg, beaten

1/2 cup (160g) apricot jam

Calvados cream

300ml creme fraiche

2-3 tablespoons Calvados, to taste

Don't forget you can add these ingredients to your Woolworths shopping list.

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Ingredients 4 sheets frozen puff pastry, thawed 1/3 cup (80ml) good-quality apple sauce 2 tablespoons Calvados or other brandy 3 Granny Smith apples 2 tablespoons caster sugar 1 egg, beaten 1/2 cup (160g) apricot jam Calvados cream 300ml creme fraiche 2-3 tablespoons Calvados, to taste Don't forget you can add these ingredients to your Woolworths shopping list.

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crepes

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Are you intimidated by the thought of making crêpes at home? Don't be! This crêpe recipe yields perfectly delicate, tender results every time.

What Is a Crêpe?

Crêpes are very thin pancakes. They can be served with a wide variety of sweet and savory fillings and toppings. The breakfast staple dates back to at least 13th-century France.

How to Make Crêpes

Making homemade crêpes is easier than you think. You'll find a detailed ingredient list and step-by-step instructions in the recipe below, but let's go over the basics:

What Are Crêpes Made Of?

Crêpes are easy to make with basic ingredients you likely already have on hand:

Flour: These basic French crêpes start with a cup of all-purpose flour.

Eggs: Eggs act as a binder, which means they help hold the batter together.

Milk: Milk adds moisture and keeps the crêpes tender.

Water: Water helps thin the batter.

Salt: A pinch of salt enhances the overall flavor.

Butter: Butter lends richness and moisture to the crêpes.

How to Make Crêpes At Home

Here's a very brief overview of what you can expect when you make homemade crêpes:

1. Whisk the flour and eggs.

2. Gradually add the milk and water.

3. Scoop the batter onto a hot griddle.

4. Cook until lightly browned on the bottom.

5. Flip and continue cooking until done on both sides.

Crêpe Filling Ideas

You can fill and top your crêpes with whatever you like! Popular choices include whipped cream, fresh fruit, fruit sauce, cream cheese, and chocolate-hazelnut spread (such as Nutella). You can also make savory crepes with cheese, meats, and veggies.

How to Serve Crêpes

A fun way to serve crêpes: Set up a crêpe bar where everyone can assemble their own creations with whatever toppings and fillings they want!

How to Store Crêpes

Stack the crepes with wax paper in between each layer. Place them in an airtight container or zip-top bag, then store in the refrigerator for up to two days. You can freeze the crêpes for up to two months.

Allrecipes Community Tips and Praise

"This by far is the best crêpes recipe I tried," raves one Allrecipes community member. "I love crêpes, I am used to the real deal and this is it. I strongly recommend not to make them thick, just remember that you are making crêpes not pancakes."

"Such an easy recipe that you can doctor up any way you want," according to Sarah "Wilson" Arnold. "I followed the recipe, only added a bit of sugar and vanilla and they are perfect!"

"Love these and so easy," says Kimberly Kays. "I served them with Greek yogurt, honey, and blueberries."

Editorial contributions by Corey Williams

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This crêpe recipe uses simple pantry ingredients to make delicious French-style pancakes. Perfect for brunch with a sweet or savory filling!

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tattie scones

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A Scottish Breakfast Must-Have of Easy to Make Tattie Scones

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A delightful and delicious Tattie scone recipe is ideal for serving at breakfast, but so delicious it can be eaten anytime.

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welsh cakes

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This post contains affiliate links.

Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!

A very authentic and traditional Welsh Cakes recipe

Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!

Wales is a breathtakingly scenic country with mountainous national parks, glacial landforms, rugged coastlines, some of the most striking fortresses in the world, picturesque villages, and steeped in a rich Celtic culture.

And then of course there is the Welsh language which is near maddening to anyone who can't speak it (99.999% of the world). Yet even the mind-boggling, tongue-twisting language is an endearing aspect of this beautiful country.

I visited Wales regularly during the 6 years I lived in England and my husband also lived in Wales for nearly a year as a young adult. There's a small village in Wales that has the longest place name in the UK and second longest in the world. Todd prides himself in being able to say the name, all 58 letters, at break-neck speed and without even the slightest hiccup: Llanfairpwllgwyngyllgogerychwyrndrobwllllantysiliogogogoch.

And just in case you don't believe me, we visited the village this Summer and I took a picture of the sign:

So you have these charming quirks in Wales and then you also have the jaw-dropping, awe-inspiring landscapes and architecture. Todd and I both absolutely love Wales and just got back from a recent vacation there with our kids, focusing this time on North Wales. Here are just few representative pictures of the area.

Below left: The Great Orme. Below right (top and bottom): Snowdonia National Park.

Below are a few of Wales' most striking and famous castles, all built by Edward I in the 13th century.

Below top left: Caernarfon Castle, where historically the Prince of Wales was crowned and that tradition was resumed with Prince Charles. Below top right: View from Harlech Castle.

Below bottom left: Beaumaris Castle, considered the finest textbook example concentric castle design in the world. Below bottom right: Harlech Castle, also considered an example of the finest medieval castle designs in the world.

Below: Conwy Castle, considered one of the finest defensive castle designs in the world.

The Killebrews at Beaumaris Castle.

Wales also has a special place in my heart because it's home to many of my ancestors. My great grandparents on my father's maternal side were from South Wales and I also have a long line Welsh ancestry in North Wales that goes back to Roman times.

It was my great-grandparents, the Thomas' from Glamorganshire, Wales, who immigrated to the United States (to Utah), in the late 19th century.

I've always wished some of my great grandmothers would have left some journals or recipes to pass down. What a treasure that would be! Nevertheless, I like to imagine my Welsh great-grandmother, Dinah, making these Welsh cakes in her kitchen and her children enjoying them hot off the griddle and dusted in sugar.

So in honor of the beautiful country of Wales and my Welsh heritage, I'm sharing a very authentic recipe for traditional Welsh Cakes. In Wales these are also known as "bakestones" because traditionally they were cooked on a bakestone which is a cast iron griddle that was placed on the fire or stovetop.

If you've never had Welsh Cakes before, I think you'll agree once you try them that they're quite different from anything you've had before. With their unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, Welsh cakes are simply irresistible.

And if you have had Welsh cakes before but your opinion (whether or good or bad) is based solely on store-bought ones, set that opinion aside because I promise you you'll form a whole new opinion once you've tried homemade ones. I've had store-bought Welsh cakes on a couple of occasions and I don't care for them.

But...HOMEMADE...that's an entirely different story. I am IN LOVE with these traditional homemade Welsh cakes!! Let me say it again: NOTHING compares to the traditional homemade version of these cakes using real lard and mace! They are FABULOUS. Just trust me on this enough to give them a try.

Which Ingredients are Essential to Achieve the Best Flavor and Texture?

1. Use lard. Do not substitute with additional butter. Lard makes ALL the difference in the texture. I repeat: Lard makes ALL the difference in the texture.

2. Use mace. Don't substitute nutmeg. Mace is a wonderfully aromatic and flavorful spice that was commonly used generations ago but is unfortunately less common today. Its really adds a special and nostalgic touch of old-fashioned flavor.

3. Use caster sugar. This is also critical for the texture. Since these Welsh cakes are cooked pretty quickly, regular granulated sugar will not have time to dissolve and the texture will be grittier as opposed to that smooth, almost melt-in-your mouth consistency we're after. Caster sugar is ultra-fine sugar and dissolves very quickly. You can buy caster sugar or very simply make your own by running regular sugar through the blender until very fine. Do NOT use powdered sugar - it contains cornstarch and is not the same thing.

Let's get started!

In a bowl combine the flour, sugar, baking powder, salt, mace and cinnamon. Mix in the lard and butter using your fingers or a food processor until the mixture resembles coarse crumbs.

Add the currants and stir to combine. Add the beaten egg and work it into the mixture adding a little milk as needed until you have a soft dough. It should not be wet or sticky.

Wrap the dough and refrigerate for 30 minutes. (Dough can be made well in advance and chilled until ready to use.)

Roll the dough out onto a floured or non-stick surface about 1/4 inch thick. Cut out rounds using a biscuit cutter.

Gather up the scraps, knead together and roll out again to cut the remaining rounds.

Heat and lightly butter a cast iron pan over medium heat. (I use and love my Lodge cast iron pan.)

Add the cakes and cook on each side until lightly browned, about 3-4 minutes (lower the heat if needed to prevent the outside from burning before the interior is done).

Once the Welsh cakes are done, remove them from the pan and let them cool for a minute.

While the Welsh cakes are still warm, place them in a small bowl of sugar to coat all sides.

Best eaten while a little warm. Reheat Welsh Cakes in a pan, toaster, or warmed oven (or if in a hurry, in the microwave for a few seconds).

Enjoy!

Pin Me!

Traditional Welsh Cakes

Kimberly Killebrew

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This post contains affiliate links. Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible! Unforgettably flaky, tender, almost melt-in-your-mouth texture that's punctuated with sweet currants and laced with a wonderful hint of mace, these Welsh cakes are simply irresistible!

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full english breakfast

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The Full English Breakfast is England's favorite way to start the day. With all your favorite breakfast items and a few you may not be familiar with, I'm going to take through all the components of a traditional full English (as we call it).

It doesn't get anymore British than this, because England actually has a National breakfast. There are usually 5-7 items that make up a full English breakfast depending on which items are included. If I'm going for it, I'm going for all 7. Here's how this massive breakfast shapes up.

Good English pork sausage. It's hard to find a bad sausage in England because they are made really well. Recently I'm seeing a lot more supermarkets carry British-style bangers and they are a good substitute. If all else fails, any of your favorite sausage would work.

Bacon

American bacon is not allowed here. I love American bacon, it's just not the right kind for this Full English Breakfast.

What is American bacon? Isn't it just, bacon? Yes, but in England we eat back bacon (cut from the back). It's very much like Canadian bacon, as it does not crisp up like American bacon that is streaked with fat and cut from the belly. Back bacon is very ham-like with the fat around the edge and unsmoked.

Eggs

Fried and sunny-side up. Scrambled does not belong here because you have to have the runny yolk. I like to think of it as breakfast gravy.

Beans for breakfast? Sure, start the day with fiber. Baked beans, just like American barbecue beans without the barbecue flavor, they are just in a plain tomato sauce. Canned is allowed, or you could make your own. Here's my recipe > British Baked Beans.

Tomatoes

Fresh only, no canned. Simply cut in half and sautéed flesh side down to soften and brown slightly. It's nice to have something fresh in the meal.

Fresh, brown mushrooms. Sliced and simply sautéed.

Bread

Buttered toast is acceptable, but if you're going all out you really need fried bread. What is fried bread? It's white bread fried in vegetable oil until golden brown. That's about as simple as it gets. No one said this was a healthy breakfast.

Black pudding (don't be afraid)

I know what you may have heard, but it has flavors and spices that make it taste really good. It's a sausage not a pudding and not always served with the breakfast both in England and Scotland.

It is a personal preference but again, if I'm going for it, I'm going for all of it. It's a very flavorful, all natural pork sausage (but it does contain something to make it black). I'll let you Google that...

Condiments

Brown sauce is a must (it is just like a steak sauce) and ketchup is allowed.

So that's the breakdown and lowdown on Full English. I don't recommend eating it everyday. I like to enjoy it once in a while on Sunday morning. Because the breakfast is so big, you can imagine, I don't eat much the rest of the day.

This full English breakfast recipe was first featured on Food Fanatic, where I am a contributor.

If you've tried this Full English Breakfast or any other recipe on the blog then don't forget to rate the recipe and let me know how it turned out in the comments below. I love to hear from my readers!

You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see daily recipe updates.

Ingredients

1 cup (136 grams) British baked beans

4 slices back bacon

4 pork sausages

6 ounces (170 grams) mushrooms

2 ripe tomatoes, cut in half

Small pinch of salt

2 slices black pudding

2 slices white bread

4 large eggs

Lard or cooking oil of your choice

Instructions

1. Preheat oven to 200°F/95°C. Place a large, ovenproof dish in the oven to keep warm.

2. To a small saucepan, add the beans and keep warm over medium low heat.

3. Heat a large frying pan over medium heat add the bacon and sausages. Cook until the bacon is cooked and the sausage browned (turning to brown evenly). Transfer to the dish in the oven to keep warm.

4. To the fat from the bacon (add lard or oil if needed). Cook the mushrooms over medium heat until browned. Tranfer to the oven, keeping the fat in the pan.

5. Season the tomatoes with salt and add them flesh down to the same pan. Add the black pudding and cook each for 2 minutes per side. Remove and transfer to the dish in the oven.

6. If needed, add more lard or oil to the pan over medium high heat.Add the bread to the oil (test it by putting in a corner of bread, if it sizzles, it's ready) and cook until golden brown. Remove to a paper towel to drain.

7. To the same oil add the eggs and spoon hot oil over the yolks until cooked.

8. Serve all the components on a plate with the bread on the side.

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The Full English Breakfast is England's favorite way to start the day. With all your favorite breakfast items and a few you may not be familiar with, I'm going to take through all the components of a traditional full English (as we call it).

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Yorkshire pudding

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Ingredients

1 cup flour

1/2 teaspoon salt

1 cup milk

2 tablespoons melted butter

2 eggs, beaten*

2-4 tablespoons of roast drippings

* If you double the recipe, add an extra egg to the batter.
Method

1 Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center. Add the milk, melted butter, and eggs and beat until the batter is completely smooth (no lumps), the consistency of whipping cream.

Let sit for an hour.

2 Preheat baking dish with drippings: Heat oven to 450°F. Add roast drippings to a 9x12-inch pyrex or ceramic casserole dish, coating the bottom of the dish. Heat the dish in the oven for 10 minutes.

For a popover version you can use a popover pan or a muffin pan, putting at least a teaspoon of drippings in the bottom of each well, and place in oven for just a couple minutes.

3 Pour batter into dish, bake: Carefully pour the batter into the pan (or the wells of muffin/popover pans, filling just 1/3 full), once the pan is hot.

Cook for 15 minutes at 450°F, then reduce the heat to 350°F and cook for 15 to 20 more minutes, until puffy and golden brown.

Cut into squares to serve.

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Yorkshire Pudding Recipe | SimplyRecipes.com

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1 cup flour 1/2 teaspoon salt 1 cup milk 2 tablespoons melted butter 2 eggs, beaten* 2-4 tablespoons of roast drippings * If you double the recipe, add an extra egg to the batter. 1 Make batter: Whisk together the flour and salt in a large bowl. Form a well in the center.

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Ecuadorian Sweet Rolls

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Pan dulce is a sweet buttery bread that is popular throughout Latin America. In Ecuador, this soft, rich bread dough is often shaped into pillowy rolls. The rolls are sprinkled lightly with sugar, and they make a nice breakfast or snack - an everyday treat in Ecuador. This same dough can be used to make a fancier holiday bread (Pan de Pascua), by adding an assortment of candied fruits, dried fruits soaked in rum, and nuts, and shaping the dough into a tall round loaf, like panetón.

1. Place the warm (but not too hot) milk in the bowl of a standing mixer. Sprinkle the yeast over the milk and set the mixture aside for 5 minutes, until the yeast is bubbly. (Note: If you can find fresh cake yeast (more easily obtained in South America than in the US), use about 2 ounces of the cake yeast instead of the dry yeast - it adds authentic yeasty flavor to these rolls).

2. Add the sugar, 2 cups of the flour, 2 eggs, the butter (cut into small pieces), and the salt. Use the dough hook attachment to knead the mixture until everything is well mixed. Add the remaining flour gradually, 1/2 cup at a time. Knead until the dough is soft, smooth, and stretchy, adding a bit more or a bit less flour, as needed.

3. Place the dough in a large, lightly oiled bowl and let it rise in a warm place until doubled in size, about 1 1/2 hours.

4. Preheat the oven to 350 F.

5. Divide the dough into about 30 pieces. Each piece should be around the size of a golf ball (about 2 ounces each). Roll each piece of dough into a smooth ball. Place the balls of dough about 1 inch apart on a large buttered baking sheet (or 2 smaller baking sheets).

6. Lightly beat an egg, then brush the tops of the rolls with the beaten egg.

7. Let the rolls rise in a warm place until they have almost doubled in size, about 30 minutes.

8. Bake rolls until they are medium golden brown on top, about 30 to 40 minutes. Brush the tops of the rolls with the melted butter as soon as they come out of the oven, then sprinkle them with the sugar.

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Quick and Easy Recipe for Ecuadorian Sweet Rolls

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Pan dulce is a sweet buttery bread that is popular throughout Latin America. In Ecuador, this soft, rich bread dough is often shaped into pillowy rolls. The rolls are sprinkled lightly with sugar, and they make a nice breakfast or snack - an everyday treat in Ecuador.

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Dulce De Leche

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Make this easy dulce de leche recipe with just one simple ingredient! It's so sticky sweet and delicious, and can be used in so many different ways.

Hello! Happy Monday! How was your weekend?

Ours was good- we made lots of progress on our patio. I'm working on sprucing it up for the season with new furniture and lots of potted plants. It's getting a total refresh, and I can't wait for the weather to really warm up so we can entertain out there!

With cinco de Mayo coming in just a few days, I'm hoping it all comes together soon!

I love cinco de Mayo! Any excuse to get out in the sunshine, drink margaritas, and eat fabulous Mexican dishes like guacamole and churros is ok with me!

And one of the most iconic Mexican sweets would have to be dulce de leche. I'm so happy to be bringing you this easy recipe today! It is so simple to make and it tastes amazing!

WHAT IS DULCE DE LECHE?

Say it with me: dool-say dee lay-chay.

It's a Spanish phrase and it basically means sweet milk or candy of milk. And that is pretty much what it is: a jam made from sweetened condensed milk. It's very similar to caramel sauce but definitely way easier to make.

You can find dulce de leche all over the world, but especially in Latin America. I think of it as a Mexican dessert, but it can actually be found in lots of different countries, including Argentina, Dominican Republic, Uruguay, Chile, and Peru. Even France has its own version, known as "confiture de lait."

It's a thick and gooey confection, with a warm, nutty brown color and a taste that's not quite like anything else. It's sweet, creamy, and caramelized, and can range in consistency from a sauce to a soft, chewy candy.

HOW TO MAKE DULCE DE LECHE

This may be the easiest recipe on this site. It only has one ingredient! Doesn't get much simpler than that, right??

I've seen dulce de leche made in all sorts of different ways, from stove top to microwave to slow cooker. But I really think this is the best method because it's safe, almost entirely hands-off, and relatively quick.

Start with a can of condensed milk. This is the only ingredient you will need!

Pour it into a shallow baking dish. A glass pie pan is perfect for this!

Cover the pie dish tightly with aluminum foil. This will help your dulce de leche to caramelize more evenly.

Then put the covered dish of condensed milk into a larger baking dish. A roasting pan would be a good choice here.

Pour hot water into the larger pan, all around the pie dish. You are making what's known as a "bain marie" or "water bath." It provides gentle, even cooking.

Place the roasting pan in the oven and bake it for at least an hour. The longer you bake it, the darker and thicker the dulce de leche will be.

I like mine to be like a thick sauce, so the dulce de leche you see pictured here was in the oven for about 2 hours.

Keep in mind that it will become quite a bit thicker as it cools!

Once you've got the color and consistency you like, remove the dulce de leche from the oven, take off the foil, and whisk it well to smooth out any lumps.

And that's all there is to it!

WHAT TO DO WITH DULCE DE LECHE

Dulce de leche can be used in so many different ways. Here are just a few ideas:

HOW TO STORE DULCE DE LECHE

Most of the recipes you see will instruct you to keep dulce de leche refrigerated. If you have any doubt whatsoever, you should definitely do that.

I tend to be more relaxed about these kinds of things, and I know that with the sugar content being as high as it is, it's very unlikely that any kind of microbes would be able to grow. It's truly a candy, similar to soft caramel, which usually does not require refrigeration.

So use your best judgement!

Honestly I doubt you'll have leftovers hanging around for very long anyway!

I hope you enjoy this easy dulce de leche recipe! If you make it, let me know what you end up doing with it in the comment section below!

As an amazon associate I earn from qualifying purchases.

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Easy Dulce de Leche: just one ingredient! -Baking a Moment

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Hello! Happy Monday! How was your weekend? Ours was good- we made lots of progress on our patio. I'm working on sprucing it up for the season with new furniture and lots of potted plants. It's getting a total refresh, and I can't wait for the weather to really warm up so we can entertain out there!

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pico de gallo

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, This blog generates income via ads and affiliate links which earn us a small commission.

A Mexican Classic

Pico de gallo is a raw salsa known as a salsa fresca, or "fresh salsa," in Spanish. It is a delicious combination of plum (Roma) tomatoes, white onion, cilantro, serrano chile and a splash of lime juice.

It one of the best-loved Mexican dishes that you will find it on every Mexican table. Did you know that pico de gallo translates as "rooster's beak?"

How to Make and Serve

Serve this authentic pico de gallo recipe with carne asada, chicken, fish tacos, beef tacos, molletes, and of course chips. You get bonus points if you make your own tortilla chips. Use it as a topping for just about anything. Don't limit yourself to using it for Mexican food.

Choose Ripe Plum Tomatoes

You want to choose really ripe red plum tomatoes. The riper the better. The flavor is built around the tomatoes and enhanced by the other ingredients.

Unripe tomatoes will make your pico taste like cardboard. Only use slicing tomatoes, like beefsteak tomatoes, if plum tomatoes are not available.

Ingredients

4 plum tomatoes

1 white onion (optional red onion)

12 cilantro sprigs

2 serrano chiles

1 Mexican lime (see notes)

Sea salt to taste (1/2 to 1 tsp.)

Preparation

Cut the tops off the tomatoes then slice in half lengthwise. Use a teaspoon to scoop out the seeds and pulp and discard.

With a paring knife, remove the tops of the chiles and then slice in half lengthwise. Use the tip of the paring knife to cut out the seeds and veins.

Remove the cilantro leaves from the stems and discard the stems.

Chop the tomato into 1/4″ inch pieces. Finely chop the onion, cilantro, and serrano chile.

Put the chopped ingredients into a mixing bowl. Add the salt and lime juice.

Stir until ingredients are mixed evenly.

Serving

Serve slightly chilled or at room temperature. If you serve it really cold it tastes flat. The subtle flavor of the ingredients doesn't shine through. If you are not convinced, do a taste test. Eat a batch that is ice cold and then eat batch that is at room temperature. You will see the difference. I guarantee it. Pico de gallo is best when eaten fresh.

Great for parties - It is one of the best party dishes, quick to prepare, tasty, and loved by everyone. Serve it at your Cinco de Mayo party. You can make it year-round but it is especially delicious during summer when tomatoes are at their peak.

A Healthy Option

Mexican food has a reputation for being heavy and greasy, unjustly deserved in my opinion. This dish is the complete opposite. All vegetables, low calories, and no fat. Totally guilt-free.

Eat with reckless abandon. It is vegetarian and vegan to boot. Kids will eat it too because it is "salsa", not yucky vegetables and it works just as well with fussy adults who don't like vegetables.

Pico de Gallo Recipe

Utensils Needed

Kitchen knife

Cutting board

Medium-sized serving bowl

More Salsa Recipes

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This blog generates income via ads and affiliate links which earn us a small commission. Pico de gallo is a raw salsa known as a salsa fresca, or "fresh salsa," in Spanish. It is a delicious combination of plum (Roma) tomatoes, white onion, cilantro, serrano chile and a splash of lime juice.

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frijoles de la olla

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, This blog generates income via ads and affiliate links which earn us a small commission.

"Beans in a Pot"

Frijoles de la Olla, which translates as " beans in a pot ", is probably the most common dish in Mexico. Beans along with corn and chiles are the foundation of Mexican cooking. Every family has a pot of beans on the stove or in the refrigerator at all times and almost every meal includes beans.

Frijoles de la olla are the basis for refried beans and are used in many other Mexican dishes like refried beans, and enfrijoladas.

Frijoles de la Olla with Cream

Ingredients to Make Frijoles de la Olla

What Types of Beans to Use

The beans we used to make frijoles de la olla are Flor de Junio, or "June Flower," a creamy, delicious variety eaten in Central Mexico.

They may be difficult to find locally, but, you can buy them online through Rancho Gordo Heirloom Beans. Their Flor de Junio beans are grown by small farmers in the state of Guanajuato under the supervision of the Rancho Gordo-Xoxox Project.

Pinto beans and black beans are great options too. Beans vary greatly in taste and texture. Be adventurous and try as many different varieties as you can.

How to Make

Cooking the Beans

We recommend cooking your beans in a clay pot, called an "olla" in Spanish, which adds an earthiness to the flavor. But, don't worry if you don't have one. Beans taste great cooked in any type of pot.

A slow cooker is another great way to cook beans. Set-it and forget-it and 8 hours later you have a perfect batch of beans.

A Fresh Pot of Beans Ready to Serve

The clay cooking pot makes an impressive serving dish on the table.

Frijoles de la Olla

Serving Suggestions

Serve a bowl frijoles de la olla as a simple lunch with a stack of hot corn tortillas to dip in the broth.

Serve as a side dish for just about anything.

Serve with a dollop of fresh Mexican cream.

Serve with chopped onion, cilantro, and serrano chile.

Use the beans to make tacos de frijol or as a garnish for beef tacos.

Use the beans to make the sauce for enfrijoladas.

Use the beans to make refried beans.

Frijoles de la Olla (Mexican Beans) Recipe

More Mexican Bean Recipes

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This blog generates income via ads and affiliate links which earn us a small commission. Frijoles de la Olla , which translates as " beans in a pot ", is probably the most common dish in Mexico. Beans along with corn and chiles are the foundation of Mexican cooking.

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maple cookies

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icons / ellipsis / ellipsis-horizontal

directions

Preheat oven to 350 degrees Fahrenheit.

Grease several cookie sheets.

In a large bowl, cream butter and brown sugar; add egg, maple syrup and vanilla, mixing until well blended.

Sift or whisk together flour, baking soda and salt; add this mixture to creamed mixture and stir until well blended.

Shape into 1 inch balls and roll in sugar.

Place balls on cookie sheets about 2 inches apart and flatten slightly.

Bake 8 to 10 minutes; remove and let cool on a wire rack.

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Canadian Maple Cookies Recipe - Food.com

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This recipe makes for a simple, maple-rich cookie! Cooking time is calculated on the baking of one sheet of 15 cookies at a time.

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poutine

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Learn how to make real poutine at home with my Authentic Canadian Poutine Recipe. I will show you how to make it, as well as explaining exactly what exactly poutine is, for the uninitiated.

What kind of a Canadian food blogger would I be if I didn't have a recipe for Canadian Poutine on this blog? Poutine is a wonderful and delicious concoction of fries, gravy and cheese curds and is one of the most quintessential Canadian dishes! So if you already know how great this dish is and are just looking for a great, authentic poutine recipe to make at home, skip on down to the recipe. I've got you covered! If you'd like to learn more about Poutine, read on!

What cheese to use for poutine?

When it comes to poutine, it's really all about the cheese curds. Real cheese curds are what makes a poutine "authentic". Cheese curds are simply solid pieces of curdled milk, that can be either eaten alone as a snack or, in Canada, added to fries and gravy to make poutine :) Cheese curds can be found in white or yellow colour. White cheese curds are the ones you want for poutine.

Substitute for Cheese Curds in Poutine:

If you can't get cheese curds, the closest possible substitution if you want the poutine experience, would be torn chunks (not shredded!) of a full-fat block mozzarella cheese (NOT fresh mozzarella - use the kind you'd shred to put on top of pizza). You want it in chunks so it doesn't melt completely. Don't be skimpy. Some cheese curds are the size of my baby finger. That's part of the poutine experience - the chunks of warm, softened cheese and shredded just won't cut it because it melts completely and mixes in with the gravy. (Cheddar is not the best substitute. Even though cheese curds are technically cheddar they don't taste like it. The taste is much more mozzarella-like - soft, pliable, subtle taste, squeaky :)

How do you make poutine gravy?

I've included a perfect poutine gravy recipe below for you! If you've eaten a lot of poutine, you've probably experienced a wide range of gravy tastes. Some are clearly chicken, some are dark and beefy. I think the perfect one is somewhere in between. I looked to French-Canadian chef Ricardo for a reliable and authentic recipe. Let's face it, the French-Canadians know poutine! His gravy is 2/3 beef stock and 1/3 chicken stock, for a lightened up beef gravy. I think it's perfect.

How to pronounce Poutine:

If you are an English speaking Canadian, you'll almost certainly pronounce it "poo-teen" (emphasis on the last syllable). French Canadians might suggest that it should be pronounced as "poo-tin" (again, with the emphasis on the last syllable). I say, if you find yourself in Quebec, you could try the latter - pretty much anywhere else in Canada and elsewhere, the former will serve you well.

How to eat poutine

Even if you are strictly a person who eats fries with your hands, when it comes to poutine, a fork is the only way to go! The combination of lots of gravy and melted cheese is a mess to eat any other way.

Cook's Notes for Authentic Canadian Poutine

French-Canadians would probably recommend starting your poutine gravy with canned broth (vs. the boxed variety). I personally find it a little too salty for my taste, but that might be just the brand I use.

If you use canned, definitely taste before adding additional salt to your gravy. Don't skimp on the freshly ground pepper in the gravy, though :)

Get the Recipe: Authentic Canadian Poutine

Authentic Canadian Poutine featuring deep-fried fries, poutine gravy and white cheddar cheese curds all tossed together. Do be careful with deep frying. A proper deep fryer is recommended.

4.89 stars from 44 ratings

For Deep Fried Fries:

Toppings:

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Hi! I'm Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!

white cheddar cheese curds, (Or torn chunks of mozzarella cheese would be the closest substitution)

Prepare the gravy: In a small bowl, dissolve the cornstarch in the water and set aside.

In a large saucepan, melt the butter. Add the flour and cook, stirring regularly, for about 5 minutes, until the mixture turns golden brown.

Add the beef and chicken broth and bring to a boil, stirring with a whisk. Stir in about HALF the cornstarch mixture and simmer for a minute or so. If you'd like your gravy thicker, add a more of the cornstarch mixture, in small increments, as needed, to thicken. Season with pepper. Taste and add additional salt, if necessary, to taste. Make ahead and re-warm or keep warm until your fries are ready.

For Deep-Fried Fries: Prepare your potatoes and cut into 1/2-inch thick sticks. Place into a large bowl and cover completely with cold water. Allow to stand at least one hour or several hours. When ready to cook, heat your oil in your deep fryer or large, wide, heavy cooking pot to 300° F.

Remove the potatoes from the water and place onto a sheet of paper towel. Blot to remove as much excess moisture as possible.

Add your fries to the 300°F oil and cook for 5-8 minutes, just until potatoes are starting to cook but are not yet browned. Remove potatoes from oil and scatter on a wire rack. Increase oil temperature to 375°F Once oil is heated to that temperature, return the potatoes to the fryer and cook until potatoes are golden brown. Remove to a paper towel-lined bowl.

To Prepare Poutine: Add your fried or baked fries to a large, clean bowl. Season lightly with salt while still warm. Add a ladle of hot poutine gravy to the bowl and using tongs, toss the fries in the gravy. Add more gravy, as needed to mostly coat the fries.

Add the cheese curds and toss with the hot fries and gravy. Serve with freshly ground pepper. Serve immediately.

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Authentic Canadian Poutine Recipe - Seasons and Suppers

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Learn how to make real poutine at home with my Authentic Canadian Poutine Recipe. I will show you how to make it, as well as explaining exactly what exactly poutine is, for the uninitiated.

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gooey butter cake

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Legend has it that the St Louis gooey butter cake originated by accident in the 1930s, when a baker mixed up the proportion of butter in one of his coffee cakes Rather than throw it out, he sold it by the square, and the sugary, sticky confection was a hit

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chili

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Beef Texas Chili is the perfect way to feed a hungry crowd and absolutely full of flavor. This recipe is packed with a generous portion of beef (chuck is best) and an interesting array of spices that will lend a touch of sophistication to your Texas chili bowl.
by Holly

Unlike a classic chili recipe made with ground beef, this recipe doesn't include beans. Serve it with a big ol' chunk of cornbread or garlic bread for dipping!

What is Texas Chili?

To make Texas chili, you really only need to remember one thing. No Beans! Also, keep in mind this regional recipe generally uses only stew beef and not ground beef. Purists will argue that true Texas-style chili is designed to let the flavors of beef and peppers to prevail, and therefore they only use stew beef, chilies, and tomatoes.

But most people spice things up to some degree, and I'm in that camp. This Texas chili has an amazingly rich flavor that comes from not only the beef, but also an unexpected combination of spices and ingredients, including cinnamon, cumin, and even a pinch of unsweetened cocoa!

Add In Your Favorites

BEEF for this recipe can be either stewing beef or chuck. Chuck is uniformly marbled and the tissues break down cooked over low and slow heat until melt in your mouth tender. Stewing beef is another great option but can be made up of various cuts of beef so it doesn't cook as uniformly.

One of the best things to love about chili is that it lets you exercise your creativity, so go ahead and experiment with all those delightful dried and canned chilies available in specialty grocery stores or even ethnic food aisles. Guajillo, ancho or pasilla peppers are all excellent options.

To Make Texas Chili

1. Brown the stew beef in an oiled stew pot, then remove and set aside.

2. In the same pot, sauté onions, garlic, and chili peppers.

3. Stir in the seasonings and cook briefly.

4. Add beef and the rest of the ingredients and simmer until very tender.

Serving Suggestions

By now you know that the best Texas chili recipes contain no beans, but that doesn't mean you can't serve them on the side. Keep it simple. Or, mash up some kidney, red and pinto beans, and refry with some butter or lard, garlic powder and other spices. Spanish rice also make an excellent companion dish.

Cornbread should also be considered for dipping or soaking up that spicy sauce. For a tasty finishing touch, top your Texas chili with sour cream or shredded Mexican cheeses.

Got Leftovers?

FRIDGE: Leftovers will keep about 4-5 days in the fridge and easily reheat on the stove top or in the microwave.

FREEZER: This recipe freezes perfectly once cooled. Pack it into freezer containers, leaving an inch of headspace for expansion or even freezer bags. It will keep for up to four months. No need to thaw before reheating. Just remove and place in a pot on low heat, and allow to get piping hot before serving.

More Delicious Chili Recipes

Texas Chili

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Texas Chili {Perfect for a Crowd} - Spend With Pennies

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Beef Texas Chili is the perfect way to feed a hungry crowd and absolutely full of flavor. This recipe is packed with a generous portion of beef (chuck is best) and an interesting array of spices that will lend a touch of sophistication to your Texas chili bowl.

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hushpuppies

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These hush puppies are made with self-rising cornmeal mix, along with sweet milk and finely chopped green onion.

The origin of the term "hush puppy" is unclear, though there is a popular story. Purportedly, after the Civil War, cooks would toss bits of cornmeal batter to dogs, saying, "Hush, puppies!" Another account claims they were named "hush" puppies because people would not want their neighbors to know they were eating such a humble food.

These delightful fried cornmeal dumplings are traditionally served with fried catfish.

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Deep Fried Southern Hush Puppies With Green Onion

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(Nutrition information is calculated using an ingredient database and should be considered an estimate.) These hush puppies are made with self-rising cornmeal mix, along with sweet milk and finely chopped green onion. The origin of the term "hush puppy" is unclear, though there is a popular story.

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banana pudding

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In the summer of 1923, Aza-Jean Jones of the Central Texas town of Sidney shared a recipe in a local newspaper. It was for banana pudding, and hers called for milk, eggs, vanilla, bananas, and 20 cents worth of a store-bought cookie known as Vanilla Wafers.

Banana pudding was not a new treat, as recipes had appeared in cookbooks and newspapers since the late 1800s. The earliest renditions, however, mixed a custard with said fruit, along with either bread crumbs or sponge cake. It wasn't until 1921 that the thin vanilla cookie produced by the National Biscuit Company (soon to be known as Nabisco) became a key ingredient instead.

Vanilla Wafers were introduced by Nabisco in 1898. (The name was shortened to Nilla Wafers in 1967). Why it took 23 years for it to be combined with a custard enriched with bananas is a mystery, as is the name of the person who originated the idea, though the first published recipe with the cookies was in August of 1921 in the Bloomington, Illinois Pantagraph.

So, while Mrs. Jones may not have been the first to add boxed cookies to her banana custard, she was still one of the earliest. For Texans, Aza-Jean Jones was a banana-pudding pioneer.

Now, most people associate banana pudding with the South. While its origins are unknown, the initial recipes appeared in the New York media, which raises more questions than answers. That said, most appearances of banana pudding throughout the years have been in Southern publications, with one particular location reigning supreme.

If you guessed Texas, you would be correct. In fact, it's the odd Texas barbecue, backyard gathering, or church potluck that doesn't have banana pudding on hand. And for the past 100 years, Texas is tops for the number of press mentions of banana pudding, with over 20,000 stories featuring this beloved dessert appearing in Texas publications. For comparison, the place with the next-highest number of references is North Carolina with around 3,700.

Clearly, Texas is banana-pudding country.

The earliest recipes, besides using cake, also blanketed the pudding with a baked meringue. Even after the cookies took the place of pastry, the meringue often remained. A friend from Tennessee recently showcased her family's method and it was indeed topped with a layer of sweetened, beaten egg whites.

A meringue, of course, is a practical consideration, as the custard calls only for the yolk and it allows the whole egg to be used. But in Texas, the meringue is usually set aside and if there's any topping at all, it's whipped heavy cream along with perhaps more cookies and bananas. Texas banana pudding is typically meringue free.

Another difference from other regions is that while it can be served warm, in Texas it's usually chilled. This not only benefits eaters during the hot summer days, but also it allows the cookies to soften and meld with the custard and bananas creating a cohesive dessert that's easy and comforting.

There are many variations of basic banana pudding, with some going wild and smoking their bananas or splashing bourbon into the mix. As for myself, I've been known to prepare peanut butter cookies and use those instead of boxed, or even turn it into ice cream. But sometimes you just want the classic, and so here it is-a simple custard layered with sliced ripe bananas and boxed vanilla cookies.

My banana pudding does not veer far from Mrs. Jones' rendition, though I removed her meringue, as I'm not a fan, and replaced it with the more popular whipped cream. Though the basic chilled trifle has more in common with hers than not, a classic Texan dessert that's been a favorite for almost 100 years. It may not be a native Texan, but like many, banana pudding arrived here as soon as it could.

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Texas banana pudding

For the pudding:

For the whipped cream topping:

1. Place a metal mixing bowl in the freezer.

2. To make the custard, whisk together the half and half, sugar, flour, egg yolks, and salt in a medium pot, and then heat on medium-low heat, continuously stirring. After about 5-7 minutes, it will start to bubble and then thicken. Turn the heat down to low and stir in the butter and vanilla extract. Turn off the heat.

3. To make the whipped cream, take the bowl out of the freezer, add the cream and sugar, and then beat the ingredients until soft peaks form.

4. Peel and slice the bananas into 1/4" rounds, and then sprinkle the slices with the lemon juice to prevent them from turning brown.

5. To assemble the banana pudding, place a layer of 25 cookies and half the sliced bananas in the bottom of an 8-inch square baking dish. Evenly spread on top half of the custard. Add another layer of 25 cookies and the rest of the bananas, then top with the remaining custard.

6. Evenly spread on top of the pudding the whipped cream. Crumble the remaining cookies then sprinkle the crumbs on top of the whipped cream.

7. Alternatively, you can serve the pudding in 8 1/2-pint Mason jars or bowls. Evenly divide the cookies, sliced bananas, and pudding, and then proceed as above.

8. Chill covered for at least 4 hours before serving, though if you prefer, you can eat it warm. It will keep refrigerated for 3 days.

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In the summer of 1923, Aza-Jean Jones of the Central Texas town of Sidney shared a recipe in a local newspaper. It was for banana pudding, and hers called for milk, eggs, vanilla, bananas, and 20 cents worth of a store-bought cookie known as Vanilla Wafers.

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buffalo wings

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These baked buffalo wings are ultra crispy chicken wings tossed in a classic spicy sauce and served with ranch dressing. Snack away with less guilt!
Buffalo wings are a perennial favorite, they're perfect for parties, game day, or just when you have a hankering for a hearty snack. These buffalo wings are baked instead of fried, but are just as crispy and delicious as what you'd order at a restaurant.

I absolutely love chicken wings, especially when they're extra crispy. When I see buffalo wings on the menu at restaurants, I can't resist! As much as I love wings, I hate the idea of frying them - so much mess and so many calories! These baked buffalo wings are my own version that are baked instead of fried, yet still come out plenty crispy. Serve them with ranch for dipping, and you've got an awesome snack or meal with less fat and calories.

How do you make baked buffalo wings?

The secret to crispy wings without a lot of oil is baking powder. It sounds strange, but coating the chicken wings in baking powder and seasonings will help the skin crisp up nicely. You won't taste the baking powder in the final product. Be sure to use baking POWDER, not baking SODA, there is a big difference between the two!

After the wings are coated in baking powder and spices, they go on a rack to bake. It's important to make baked buffalo wings on a rack so that the fat can drain off and the wings will be crispy on all sides.

How long does it take to bake chicken wings?

Chicken wings take about 45 minutes to bake. It may seem like a long time, but it's important to render out the fat from the chicken wings so that the skin can crisp up.

How do you make buffalo sauce?

To complete these baked buffalo wings, we need to toss them in buffalo sauce. Buffalo sauce is made with Frank's Red Hot Sauce, butter and a little honey. It's that simple! The wings are coated in the spicy sauce, and then are ready to be served.

I love that I can have one of my favorite restaurant indulgences at home for less effort (and less calories!). My husband also loves these wings, and if I'm serving them as a meal I set some aside without the sauce so that my spice-hating kids can also enjoy some crispy chicken delights. A winning situation all around!

More amazing appetizer ideas

Baked Buffalo Wings Video

Baked Buffalo Wings

This post was originally published on August 31, 2016 and was updated with new content on June 13, 2018.

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These baked buffalo wings are ultra crispy chicken wings tossed in a classic spicy sauce and served with ranch dressing. Snack away with less guilt! Buffalo wings are a perennial favorite, they're perfect for parties, game day, or just when you have a hankering for a hearty snack.

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philly cheesesteak
mid Atlantic

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Philly Cheesesteak with tender ribeye steak, melted gooey provolone, and caramelized onions hugged by a toasted garlic butter hoagie roll. This is the classic way to make a Philly Cheesesteak sandwich!

We love re-creating restaurant-quality sandwiches like French Dip and Burgers! This Cheesesteak recipe is easier than you think. Watch the video tutorial below and you'll know why everyone is talking about it.

This post may contain affiliate links. Read my disclosure policy.

What is a Philly Cheesesteak?

Philly Cheesesteak is a sandwich made with super thinly sliced ribeye steak, caramelized onion, and provolone cheese. That simple combination is the original classic as made popular on the East Coast. The Philly Cheesesteak has been modified on the West Coast to include bell peppers and mushrooms but a true "Philly" only has steak, onion and cheese served over a roll.

Which Cut of Beef Should I Use?

Ribeye is the steak of choice for Philly Cheesesteak sandwiches. It is well-marbled and tender when cooked. Another cut that we have used with great results is flank steak which is lean but very tender when cut against the grain. You will need a little extra oil on your cooking surface if using flank steak.

The Best Cheese for Philly Cheesesteak:

The most popular cheese is mild provolone. We have tested a variety of provolone brands and the only one we didn't enjoy was "aged" provolone from Costco. The flavor of aged provolone cheese was overpowering. Another popular option is white American cheese. Some restaurants in Philadelphia add a Velveeta-like cheese but we like provolone best.

Pro-Tips for Thinly Slicing Beef:

The key to a great cheesesteak is super thinly sliced pieces of beef. For easier slicing, cover and freeze your steak for 30-40 minutes (freeze a thicker steak for 40 minutes and a thinner steak for 30 minutes). Cut away any excess fat and silver skin (if present) then use a sharp knife to thinly slice against the grain. Watch Natasha demonstrate this in the video tutorial below.

Time Saving Tip: Ask your butcher to super thinly slice your beef. If you pre-plan this, they could place the steak in the freezer while you do your shopping to achieve those paper-thin slices.

How to Make Philly Cheesesteak:

This is one of our easiest sandwich recipes with quick prep and even faster cooking. It is a 30-minute meal. You can cook this on the stove-top, flat cooktop or griddle.

1. Butter hoagie rolls, dice onion and thinly slice beef

2. Sautee onions and remove

3. Sautee beef until cooked through and add back onions

4. Divide into 4 portions, top each with 2 slices cheese

5. Cover with buns and scrape into buns with a spatula

Creative Ways to Serve Philly Cheesesteak:

If you're craving that beefy cheesy filling and want to skip the bun, there are so many fun ways to serve this mix including some fantastic keto (low carb) Philly Cheese Steak ideas!

Over Cooked Pasta or stuffed into Shell Pasta

Philly Cheesesteak Sliders

(Low Carb) Philly Cheesesteak Stuffed Bell Peppers

(Low Carb) Stuffed into Portobello Mushrooms

More Top-Rated Sandwich Recipes:

Watch Natasha Make Philly Cheesesteak:

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Philly Cheesesteak

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Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the creator behind Natasha's Kitchen (established in 2009), and I share family-friendly, authentic recipes. I am a New York Times Best-Selling cookbook author and a trusted video personality in the culinary world. My husband, Vadim, and I run this blog together, ensuring every recipe we share is thoroughly tested and approved. Our mission is to provide you with delicious, reliable recipes you can count on. Thanks for stopping by! I am so happy you are here.
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Philly Cheesesteak with tender ribeye steak, melted provolone, and caramelized onion in a garlic butter roll. Easy Philly Cheesesteak Sandwich video how-to.

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fish chowder

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1 Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes.

Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half. (If not using wine, add a 1/4 cup of water with the clam juice in the next step.)

2 Add potatoes, clam juice, spices, then simmer: Add the potatoes, clam juice, bay leaf, thyme, salt and pepper, and Old Bay spice. (The potatoes should be just barely covered with the liquid in the pot. If not, add water so that they are.)

Bring to a simmer, then lower the heat to medium and cook, covered, until the potatoes are almost done, about 10-15 minutes.

3 Heat cream: In a separate pot, heat the cream until steamy (not boiling).

4 Add fish to soup, add hot cream: Add the fish to the pot of potatoes and add the heated cream. Return to the stove. Cook on low heat, uncovered, until the fish is just cooked through, about 10 minutes.

Keep your eye on the heat! If you are using straight heavy cream you should be more easily able to avoid curdling, even if the soup starts to boil. But if you are substituting light cream, half and half, or milk, the mixture will likely curdle if it gets near boiling point (one of the reasons I like using straight heavy cream).

Keep the temperature so that it barely gets steamy, but not simmering.

When the fish is just cooked through, remove from heat.

Mix in the parsley. The flavors will improve if the soup rests 30 minutes before serving.

Serve with crusty bread or oyster crackers (not for gluten-free version).

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1 Sauté onions in oil and butter, add wine: Heat oil and butter in the bottom of a large pot (6-qt) on medium heat. Add the onions and cook until softened, about 5 minutes. Add the wine, if using, and turn up the heat, cook, uncovered until the wine reduces by half.

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Boston Cream Pie Cheesecake
New England

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This Boston Cream Pie Cheesecake recipe has vanilla cake, homemade chocolate ganache filling, creamy vanilla cheesecake, and it's topped with more chocolate ganache & pastry cream! An upgraded version of classic Boston cream pie!

Keep the Boston cream pie happiness going with my classic Boston Cream Pie recipe or with this fun twist, Boston Cream Pie Cupcakes.

An Easy Twist On Boston Cream Pie

Similar to my Kahlua Coffee Brownie Cheesecake, this cheesecake took a little work to get it just right. There are several different elements going on and since baking a cheesecake takes a little time, it took several versions and several days to get this just how I wanted it. I am thrilled to say the final cheesecake is SO DARN GOOD!

As with most cheesecakes, I spread the work out over time. I usually make the cake and cheesecake part one day, let it firm up overnight, then finish it off the next day. That's how I roll, but feel free to do it all in one day, if you prefer.

How To Make Boston Cream Pie Cheesecake

To get started, you've got to make the cake layer. It's a delicious vanilla cake that should be fairly straight forward - just be sure to not skimp on the creaming time. It helps ensure a nice, fluffy cake! Bake the cake right in the same springform pan you'll use for the full cheesecake, so that the size is correct. Believe it or not, not all 9 inch pans are created exactly the same size. Once the cake is baked, set it aside to cool.

The next step is one that I found to be very important for a pretty looking final cheesecake. Before adding the cheesecake on top of the baked and cooled cake, you'll want to remove the springform pan sides and re-spray them with a non-stick spray. I re-washed it and everything, then gave it a good, healthy spray. Because some cheesecake squeezes down between the sides of the cake and the sides of the pan, that thin little layer can easily get stuck to the pan after you bake the cheesecake. While it still tastes great, it kind of messes up the look of the sides of the cheesecake, so greasing it well will help that not be a problem. You can also give the cheesecake a little jiggle right before you remove the pan sides to loosen it from the sides.

Homemade Chocolate Ganache

Next up is the filling. I wanted to leave a lovely place atop the cheesecake for the pastry cream, so I added some of the chocolate ganache - essential to a boston cream pie dessert - to the center of the cheesecake. I am totally in love with the way it turns out. The chocolate incorporates beautifully and breaks up the vanilla of the cake and cheesecake. It also ends up just a bit thick and fudgy and I love the fudgy texture between the soft cake and thick and creamy cheesecake. Pure heaven.

And as if the cheesecake itself wasn't good enough, it gets better. While the cheesecake cools, go ahead and put together the ganache that'll be used for the topping, as well as the pastry cream. The ganache for the topping uses an extra ingredient that it doesn't use in the filling - corn syrup. Adding a touch of corn syrup to the ganache helps it stay just a bit less firm when refrigerated and completely cooled. It makes it easier to use it for piping. If you end up finding that your ganache is still a touch firm, microwave it for maybe 5-10 seconds. I wouldn't suggest more than that. You really want it to stay firm enough to stay in place while you pipe it and I know I prefer working with it a bit firmer.

Once you've piped the ganache around the edges of the cheesecake, add the cooled pastry cream (one of the best parts!) to the center. And then you've got it - a fabulous Boston Cream Pie Cheesecake!

You guys. This cheesecake. I can't even describe how good it is, I can only tell you there wasn't nearly enough of it to go around. I could've eaten the whole thing myself. The moist cake on the bottom, the thick and fudgy chocolate layer, the thick and creamy cheesecake and the wonderful pastry cream. So many textures that are just awesome together. You want to make this. You need to make this. It's totally worth it.

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Boston Cream Pie Cheesecake | Delicious Boston Cream Recipe

# data[].attributes.attachment_link.description
This Boston Cream Pie Cheesecake recipe has vanilla cake, homemade chocolate ganache filling, creamy vanilla cheesecake, and it's topped with more chocolate ganache & pastry cream! An upgraded version of classic Boston cream pie! Keep the Boston cream pie happiness going with my classic Boston Cream Pie recipe or with this fun twist, Boston Cream Pie Cupcakes.