The post Taffy Apple Salad Recipe appeared first on Baked Bree.
]]>Have you ever heard the phrase “word salad”? It refers to a mix of random words and phrases that, when uttered as a unit, appear to lack any coherent meaning. You could say the same about “taffy apple salad”, a concoction of ingredients that may not seem to belong together and certainly don’t seem to be a salad, but after one bite, it will all make delicious sense.
The taffy apple is a Midwestern name for a caramel apple, a popular item associated with autumn and often sold at fairs. It features an apple—usually a Granny Smith—covered in melted caramel and sometimes coated with chopped peanuts. The origin of this delectable treat is debatable: some attribute the creation of the taffy apple to an employee of the Kraft Food Company in the 1950s, who was experimenting with caramels that were leftover from Halloween, but another claim is that Mrs. Edna Kastrup created the taffy apple for her family’s Chicago-based company, Affy Tapple, in 1948.
Whatever the origin, the caramel-covered apple was so popular that people started to create dishes based on its sweet-and-tart flavor combination; one of those evolutions is the taffy apple salad, which features chopped apples and peanuts in a custard-like sauce that gets its sweetness from pineapple juice and sugar, and some tang from white vinegar. But wait: there’s much, much more flavor and texture going on here. This scrumptious salad also includes crushed pineapple, mini-marshmallows, whipped topping, and for caramelly goodness and more peanuty crunch: chopped up Snickers bars!
Tips for perfect taffy apple salad
Our first tip is: plan ahead. Both Steps 1 and 3 in the instructions call for chilling time in the fridge, from eight hours to overnight. And while you can serve taffy apple salad as soon as you’ve combined the pineapple and mini-marshmallow mix with the sauce, apples, peanuts, and Snickers, the salad will taste even better if you chill the completed dish for a bit longer so all of the flavors can meld. When choosing the best type of apple for taffy apple salad, you can let your personal preferences guide you. Our recipe calls for tart apples, such as Granny Smith, Pink Lady, or Braeburn; but if you like more sweetness, Gala or Fuji apples are yummy in taffy apple salad, too. Can’t decide? How about a mix of both tart and sweet?
How do I store leftovers?
Store taffy apple salad in an airtight container in the refrigerator for up to 2 days (it can begin to get watery after that).
Serving suggestions
Taffy apple salad is the perfect dessert for dinners that feature autumn flavors, such as Delicious Roast Pork Loin with Butternut Squash Mac And Cheese and The Best Spiced Vanilla Homemade Applesauce. But you don’t have to save this treat for fall! Celebrate the pineapple and the apple in this dessert with a dinner featuring Hawaiian Meatballs over Baked Rice and an Apple-Walnut Salad, and then complete this yummy meal with taffy apple salad (drizzled with Homemade Caramel Sauce).
Taffy Apple Salad Recipe
Ingredients
- 2 1/4 cups miniature marshmallows
- 1 can crushed pineapple chunks (15 ounces), drained, reserve the juice
- 1/2 cup granulated sugar
- 1 egg beaten
- 4 teaspoons distilled white vinegar
- 1 tablespoon all-purpose flour
- 1 1/2 cups unsalted roasted peanuts
- 4 Snickers candy bars cut into bite-sized pieces
- 8-ounce container whipped topping thawed
- 2 tart apples peeled, cored, and chopped
- Caramel sauce for topping (optional)
Instructions
- In a medium bowl, stir together the miniature marshmallows and pineapple chunks. Cover and chill in the refrigerator for at least 8 hours or overnight.
- In a small saucepan, whisk together the reserved pineapple juice, sugar, beaten egg, vinegar, and flour. Cook over medium-low heat, stirring constantly until the mixture thickens.
- Transfer the sauce to a bowl, cover, and chill for at least 8 hours or overnight. The next day, combine the chilled fruit mixture with the chilled sauce in a large serving bowl.
- Carefully fold in the peanuts, Snickers, whipped topping, and chopped apples until well mixed, reserving some candy or nuts for garnish if you like. Cover and refrigerate until ready to serve. Before serving, drizzle with caramel sauce and add other toppings of your choice for garnish, if desired.
Nutrition
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]]>The post Ambrosia Salad appeared first on Baked Bree.
]]>Are you familiar with @ThatMidwesternMom on Instagram? She is a lovely, quirky, funny person who makes a lot of old-school dishes; one of her taglines is, “Minnesota salads that aren’t really salads” (she sort of sings it, and it’s adorable!). I think of her every time I make ambrosia salad because, well, is this mix of whipped topping, mini marshmallows, canned fruit, maraschino cherries, pecans, and coconut really a salad?
Maybe, maybe not. But I’ll tell you something that it definitely is: a beloved, nostalgic dish that can be served as a side, a dessert, or even for breakfast. In the South, it often graces holiday tables. And, sure, some folks think of it as a type of fruit salad. Though its exact origin is elusive (the earliest known recipe appears in Maria Massey Barringer’s 1867 cookbook, Dixie Cookery), in ancient Greek myths, ambrosia was the food and drink of the gods. And so our dish is aptly named because ambrosia salad is definitely divine.
Once you’ve gathered together everything you’ll need, ambrosia salad is very simple to make. Combine the whipped topping with the Greek yogurt and whisk until smooth. Then add all of the other ingredients (saving a few maraschino cherries for garnish), mix well, and chill for a couple of hours. Not only is this beautiful ambrosia salad cloud-like, fluffy, and studded with sweet fruits and mini marshmallows, it also gets additional flavor and texture from the coconut and pecans. Heavenly.
Tips for perfect ambrosia salad
Firstly, chill all of your ingredients before combining them; this will help prevent the whipped topping and yogurt base from melting or becoming watery. And speaking of wanting to keep the base thick and creamy, make sure you have drained all of the fruit thoroughly before adding it. Cut the fruits all the same size to ensure even distribution. For some additional texture, aroma, and flavor, lightly toast the coconut (and cool) before incorporating it into the salad.
How do I store leftovers?
Store leftover ambrosia salad in an airtight container in the refrigerator for 3-4 days. We don’t recommend freezing this dish.
Serving suggestions
In many Southern households, ambrosia salad is a traditional Thanksgiving, Christmas, and Easter side dish, the sweetness a fine companion to savory, heavy holiday fare. But you can be inspired by the holidays without waiting for them by serving ambrosia salad with this Stuffed Turkey Breast and Green Beans Almondine in fall or winter, or with The Best-Oven Baked Lamb Chops and Roasted Asparagus in the spring. I know what you’re thinking: wouldn’t creamy and fruity ambrosia salad be perfect in the summer? Indeed, it would! Try it for dessert with these tart and tangy Key Lime Cookies after a summery meal of Grilled BBQ Chicken and Grilled Corn Salad With Fresh Herbs.
Ambrosia Salad
Ingredients
- 8 ounces whipped topping thawed
- 1/2 cup plain Greek yogurt
- 1 can pineapple chunks (20 ounces), drained
- 1 can mandarin oranges (11 ounces), drained
- 1/2 cup chopped pecans optional
- 1 cup mini marshmallows
- 1 cup sweetened shredded coconut
- 1/3 cup maraschino cherries halved (reserve some whole cherries for garnish)
Instructions
- In a large bowl, whisk together the whipped topping and Greek yogurt until smooth.
- Gently fold in the drained pineapple chunks, mandarin oranges, pecans, mini marshmallows, shredded coconut, and maraschino cherries.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours. Garnish with reserved cherries before serving.
Nutrition
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]]>The post Pickled Beets appeared first on Baked Bree.
]]>When I was growing up, my dad always got excited (way more than I thought necessary) about pickled beets. He’d apparently grown up eating them, and while to me they seemed like just another weird vegetable that grown-ups ate, he relished them. What made them even stranger was the fact that this was a vegetable served cold. In my child’s eye, it was just another example of the strange cuisine of adults—that I wanted no part of! It wasn’t until I was older and first had them diced up in a salad with goat cheese, red onion, and greens that I appreciated pickled beets.
The pickled beets my dad grew up eating were likely canned pickled beets. Canning takes special equipment and time. However, this version of pickled beets is ready in 24 hours, and the heavy lifting is done by the brine you create and time in the refrigerator! No special equipment or complicated steps.
What finally turned me around on pickled beets was the taste. They are sweet but not cloying, thanks to the vinegar, which gives them a tangy zip. Pickled beets are, in fact, delicious served chilled and taste great in salads, sliced on your charcuterie board, or alongside rich mains like roast pork or chicken. One of the best things about this recipe is that once you make it, you will have pickled beets to enjoy for up to two months, as it keeps very well. I’m so glad I got past my childhood aversion and tried these tasty beets.
Roasting beets: prep for pickling
You can roast or boil your raw beets before starting this recipe; I prefer roasting them, as roasting brings out the best flavor. Choose medium-sized beets and scrub them well before placing them on a large piece of foil on your roasting pan. Toss the beets in olive oil, and fold the foil over the beets to create a sealed packet; this helps them retain moisture as they roast. Roast at 400°F for about 45-55 minutes or until tender when pierced with a fork. Let the beets cool in the packet to room temperature before peeling and slicing. Slice into uniform slices, about one-quarter-inch thick each.
How do I store leftovers?
After the 24-hour chill time, pickled beets store very well in their original sealed jar. Store in the refrigerator for up to 2 months; freezing is not recommended. The flavors of the brine will continue to deepen the flavor of the beets as the jar sits in the fridge.
Serving suggestions
Pickled beets can be served right out of the jar, in chilled slices as an easy side to hearty mains like Delicious Roast Pork; round out the meal with Roasted Sweet Potatoes And Carrots for a colorful, flavorful dinner. Alternatively, you can just dice the slices and add them to your favorite green salad for a burst of color and flavor. One of my favorites is Apple-Walnut Salad. Finally, you can add slices to your charcuterie board or favorite sandwich as an easy upgrade. Experiment and figure out how you best like this versatile, tasty side!
Pickled Beets
Ingredients
- 1 cup apple cider vinegar
- 1 cup water
- 5 tablespoons granulated sugar
- 3/4 teaspoon kosher salt
- 1/2 teaspoon dry mustard
- 4 medium beets roasted or boiled, cooled, peeled, and sliced
Instructions
- In a small saucepan, combine the apple cider vinegar, water, sugar, salt, and dry mustard. Bring the mixture to a boil, stirring until the sugar dissolves.
- Pack the beet slices into a clean jar and pour the hot brine over them, ensuring they are fully submerged.
- Let the jar cool to room temperature (about 2 hours), then seal it with a tight lid and place it in the refrigerator. Allow the beets to pickle for at least 24 hours before serving.
Nutrition
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]]>The post Sugar Cream Pie appeared first on Baked Bree.
]]>Where I live in Kentucky, we call sugar cream pie “Hoosier pie”. That’s because this is a pie with a history in the state of Indiana (a.k.a. “The Hoosier State”). Back in the 1800s, the Shaker and Amish communities there often enjoyed this easy and tasty pie. It’s derived from a custard pie but with one notable difference: no eggs. While custard pie is egg-based, sugar cream pie is cream-based and uses exactly zero eggs. You still get a wonderfully rich dessert and can save your eggs for breakfast!
Sugar cream pie uses very basic pantry ingredients to produce a velvety, creamy pie with a crackled, crispy topping. The cream pie is topped with melted butter and cinnamon sugar, and after a little stint under the broiler, is beautifully caramelized. There is a simple pleasure in taking a bite of the creamy filling topped with the contrasting cinnamon and sugar.
You will love making sugar cream pie when you need a dessert quickly (no time for grocery shopping) or just crave something sweet and cozy. As it bakes, your kitchen will fill with aromas of vanilla and cinnamon, giving your whole house a nostalgic feel. Sugar cream pie may be an old-fashioned recipe, but its appeal is timeless.
Patience, patience, patience!
The third step is the hardest one in this recipe because it requires patience! When you are cooking the cornstarch, sugar, butter, and heavy cream, you need to stir constantly. If you don’t, the mixture will easily scorch. I usually alternate between a whisk and a rubber spatula during this step. The whisk keeps things moving, and you can use the rubber spatula to check the bottom of your pan as the mixture cooks. Patience pays off, however, when you get a smooth, thickened filling for your pie.
How do I store leftovers?
Cover the cooled pie with plastic wrap and store it in the fridge for up to 3-4 days. Sugar cream pie is sturdy enough to freeze if you need to make it ahead or have multiple slices leftover you want to save for a longer period than a few days. Put the slices in a freezer-safe container or resealable freezer bag. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Serving suggestions
Sugar cream pie is a lovely dessert any time of year. You can serve it chilled, at room temperature, or slightly warm. Especially in the cooler months, it pairs well with other pies like Pumpkin Pie or Pecan Pie. Enjoy this pie plain or top it with a scoop of cinnamon ice cream, a few sliced fresh strawberries, or even a dollop of Sweetened Whipped Cream for a little glow-up!
Sugar Cream Pie
Ingredients
- 1 9-inch pie crust
- 1/4 cup cornstarch
- 3/4 cup granulated sugar
- 6 tablespoons butter melted, divided
- 2 1/4 cups heavy cream
- 1 tablespoon vanilla extract
- 1/3 cup cinnamon sugar
Instructions
- If your pie crust is not pre-baked, roll out your dough and press it into a 9-inch pie pan. Blind bake the crust at 325°F for 10-12 minutes until it is lightly golden, then set aside to cool.
- In a medium saucepan, whisk together the cornstarch and sugar. Add 4 tablespoons of melted butter and the heavy cream.
- Cook over medium heat, stirring constantly, until the mixture thickens into a creamy consistency, about 10-15 minutes. Stir in the vanilla extract.
- Pour the warm filling into the prepared pie crust. Drizzle the remaining 2 tablespoons of melted butter over the top and sprinkle with cinnamon sugar.
- Bake at 325°F for about 25 minutes to help set the filling. Then, broil for about 30-90 seconds until the sugar crystallizes and browns.
- Let the pie cool to room temperature, then refrigerate for at least one hour before serving.
Nutrition
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]]>The post Peperonata appeared first on Baked Bree.
]]>Peperonata is, in a word, stunning. This rustic vegetable stew from southern Italy owes its gorgeous color to its two main ingredients—red bell peppers and tomato passata—and its intense flavor to the slow simmering of those two red beauties. But we can’t forget about the other players that make big contributions to peperonata’s deliciousness: onions, garlic, white wine vinegar, a bit of sugar, salt, and pepper. Peperonata is a feast for the eyes and for the taste buds.
After the discovery of the Americas, bell peppers were introduced to Europe. Sweet bell peppers eventually became very popular, especially in the warm Mediterranean climates where they grew very well. At first, though, Europeans thought the peppers were poisonous and, believe it or not, Italians also thought their beloved tomato was poisonous when they first encountered it. But now, as we all well know, both tomatoes and peppers are integral components of Italian cuisine, and when you cook them together in peperonata, you’ll experience the magic of a true Italian classic.
You will love how easy it is to make peperonata. It’s a one-pot wonder, and while the total simmering time is around 50 minutes, this dish tastes as though it’s been cooking all day. Peperonata has a surprisingly complex depth of flavor, given there are so few ingredients, and you will be delighted by its rich savoriness.
What is passata?
You’ll see the word passata in our ingredient list. Passata, sometimes called passata di pomodoro (strained tomatoes), is an uncooked, Italian purée made from fresh, ripe tomatoes: the raw tomatoes are put through a food mill or sieve to remove the skins and seeds, and what you are left with is a vibrant tomato purée with fresh flavor and a velvety consistency. Unlike passata, American tomato purée is cooked; it has a thicker texture and a deeper flavor.
How do I store leftovers?
Cooled peperonata can be stored in an airtight container in the refrigerator for 3 to 5 days or in the freezer for up to 2 months (the texture may alter during freezing, but the peperonata will still be flavorful and a fine addition to cooked items, such as sauces, soups, or stews).
Serving suggestions
While it makes a perfect vegetarian or vegan main dish (we love it over pasta, Avocado Rice, or Quinoa), peperonata is also truly delicious served with a Pan-Seared Steak and some Delmonico Potatoes or on top of Parmesan-Crusted Salmon with a side of Pea And Lemon Risotto. You can also make some amazing appetizers with peperonata, like this riff on a bruschetta: toast or grill some thick slices of Ciabatta Bread, spread them with Whipped Ricotta, and then cover that with peperonata. And don’t forget the peperonata when you’re looking to add a flavor bomb to your favorite sandwiches: it is super yummy in a Philly Cheesesteak, on Chicken-Bacon-Cheddar Sandwiches, or piled on top of a Veggie Burger.
Peperonata
Ingredients
- 4 tablespoons olive oil
- 1 large onion thinly sliced
- 3 garlic cloves minced
- 16 ounces red bell peppers sliced into 1/4 inch strips
- 1 cup tomato passata
- 1/4 teaspoon salt plus more to taste
- 1 pinch ground black pepper
- 1 1/4 teaspoons white wine vinegar
- 3/4 teaspoon sugar
- Thinly sliced basil leaves for serving (optional)
Instructions
- Heat olive oil in a large pan over medium-low heat. Add the sliced onion and cook for about 5 minutes until soft. Stir in the minced garlic and cook for another 2 minutes.
- Add the bell peppers and cook for 10 minutes. Pour in the tomato passata, add the salt and the ground black pepper, then cover and let simmer gently for 30 to 40 minutes, stirring occasionally.
- Remove the lid, stir in the white wine vinegar and sugar, and continue to simmer uncovered for another 10 minutes.
- Taste and adjust the seasonings as needed. Garnish with basil if desired. Serve warm or at room temperature.
Nutrition
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]]>The post Oreo Lasagna appeared first on Baked Bree.
]]>Cooking is an art. While recipes come with ingredient lists and measurements most of the time, it’s all tweakable. You want to use smoked paprika instead of sweet paprika? Awesome. Swap red wine vinegar for champagne vinegar in your shallot vinaigrette? Go for it. Blackened grouper instead of blackened chicken for your Alfredo pasta? Rock on. You can’t do this so easily with desserts.
Donuts and cupcakes look pretty, but don’t let the artistry fool you—desserts are more of a science. Exact measurements tend to matter when you’re baking cookies or mixing cake batter. It’s one of the many reasons I’ve traditionally stayed in my lane and let my amazing wife handle dessert.
However, over the past couple of years, I’ve gained a minute amount of confidence, thanks, in part, to approachable recipes like this Oreo lasagna. There’s no baking involved and no worrying whether I added too much baking soda—which I’ve definitely done before. With Oreo lasagna, it’s just mixing and assembling, which is the exact kind of dessert I like.
I love making this for birthdays and casual get-togethers, especially during the summer when a cold treat really hits the spot. And who can say no to anything Oreo-related? They’re as American as apple pie, if not more so. All you need is cream cheese, whipped topping, and pudding mix, because if you’re like me, your kitchen is stocked with everything else.
Oreo lasagna is sweet, chocolaty, and a decadent calorie splurge. Best of all, it’s hard to mess up. The biggest “skill” here is patience. This dessert does require a long chill time, but trust me when I say, the wait is worth it.
Soften the cream cheese
For the most part, Oreo lasagna is a forgiving recipe. That said, cream cheese can be finicky to work with. If it’s not softened, you’re going to have one heck of a time spreading it on the cookie base. That’s why you want to make sure your cream cheese sits at room temp long enough. You should be able to mix it with ease! A good gauge is the old finger-press test. If your thumb sinks into the cream cheese, you’re good to go.
How do I store leftovers?
Use a container and cover the lasagna tightly with plastic wrap or a lid. Refrigerate for up to 4 days. If you prefer cleaner slices (I do), store each piece in a single layer or separate layers with parchment. The lasagna may soften in the fridge, but no worries. Stick it in your freezer for 15 to 20 minutes before serving.
Serving suggestions
Oreo lasagna pairs nicely with a cup of coffee or tea. Or perhaps this is part of a dessert table. If it is, I’d serve it alongside lighter or fruit-centric desserts like Strawberries Romanoff, a creamy, slightly tangy treat. Chocolate-Covered Blueberries are a great option, too. Alternatively, you might want a sweet-and-salty, crunchy treat like a Toffee Nut Snack Mix.
Oreo Lasagna
Ingredients
- 36 Oreo cookies crushed into fine crumbs
- 1/3 cup unsalted butter melted
- 8 ounces cream cheese softened
- 1/3 cup powdered sugar
- 2 cups whipped topping divided
- 2 packets chocolate instant pudding mix (3.9 ounces each)
- 3 1/3 cups cold milk
- Extra crushed Oreo cookies for topping
Instructions
- Mix the crushed cookies with melted butter. Press the mixture evenly into a 9×13-inch baking dish and chill in the refrigerator for 5 minutes.
- Beat the softened cream cheese with the powdered sugar until fluffy and smooth. Add 1 cup of the whipped topping and mix to combine. Spread this mixture over the chilled cookie crust. Freeze for 10 minutes.
- In a bowl, whisk the chocolate pudding mix with cold milk until the mixture thickens. Spread it evenly over the cream cheese layer and let it sit in the refrigerator for about 10 minutes.
- Spread the remaining whipped topping over the pudding layer and sprinkle the extra Oreo crumbs on top for garnish.
- Refrigerate the assembled lasagna for at least 4 hours before serving. For cleaner slices, you can freeze it for 30 minutes prior to cutting.
Nutrition
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]]>The post Roasted Red Pepper Sauce appeared first on Baked Bree.
]]>I am a sauce girly. Someone who is in love with all things sauce. Sweet or savory, a great sauce will enhance or improve whatever it is drizzled on. And when it comes to this roasted red pepper sauce, the best word to describe what it does to so many foods is transformative.
Also referred to as crema di peperoni, this rich and savory sauce highlights the delicious flavor of sweet, smoky roasted red bell peppers. Although the process of roasting peppers dates back to ancient times, the sauce is actually a somewhat more modern creation, at least in terms of the invention of the blender in the first half of the 20th century. This classic Italian sauce is so flavorful and velvety, thanks to the addition of garlic, dried basil, and heavy cream; it’s also extremely versatile—you’re going to be delighted to discover all the ways you’ll want to use it. And the color? Bellissimo!
Roasted red pepper sauce is also very easy to make. Once you’ve puréed the jarred red peppers and a bit of their liquid in the blender, you’ll cook the minced garlic for a couple of minutes in some olive oil, and then add the peppers to the pan, along with the basil, salt and pepper, and heavy cream. The sauce then simmers a bit, allowing all the flavors to deepen and meld deliciously.
Why use jarred roasted red peppers to make this sauce?
One of the reasons we love using jarred roasted red peppers is that most brands typically flame- or fire-roast the fresh peppers, which gives them a wonderfully smoky flavor while retaining their gorgeous, vibrant color. Another reason is convenience: jarred roasted red peppers are skinless and seedless, making them ready to be puréed and turned into sauce. You can always roast your own peppers in the oven, but they won’t have the exact same flavor as the jarred ones. Plus, it’s so much more work!
How do I store leftovers?
Cooled roasted red pepper sauce can be stored in an airtight container in the refrigerator for up to 5 days. You can reheat it gently on the stovetop or serve it cold (it might require a little stir if separation has occurred during storage). You can also freeze this sauce in the airtight container for up to 2 months (thaw overnight in the fridge and stir before reheating).
Serving suggestions
Roasted red pepper sauce is terrific on pasta, especially this Homemade Pasta, but it is also really wonderful on so many other things. Use this recipe for How To Make Pizza Crust, then top the crust with roasted red pepper sauce and Marinated Mozzarella for a delicious pizza. Or toss Homemade Meatballs in this sauce and serve with a side of Perfect Roasted Eggplant. Or use roasted red pepper sauce as a dip for Air-Fryer Sweet Potato Fries or Carrot Fries, or slather it on Grilled Corn On The Cob. And don’t miss out on the true deliciousness of dipping hunks of Focaccia or Garlic Breadsticks into roasted red pepper sauce.
Roasted Red Pepper Sauce
Ingredients
- 1 jar roasted red peppers (16 ounces), drained
- Water optional, 1 tablespoon at a time for desired consistency
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 3/4 teaspoon dried basil
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/3 cup heavy cream
Instructions
- Place the drained roasted red peppers in a blender with 1-2 tablespoons of liquid from the jar. Blend until smooth. Add water one tablespoon at a time if the sauce is too thick.
- Heat olive oil in a skillet over medium heat. Add the minced garlic and cook for 1-2 minutes until soft and fragrant, but do not let it brown.
- Pour the blended red peppers into the skillet with the garlic. Stir in the dried basil, salt, black pepper, and heavy cream. Bring the mixture to a low simmer and let it cook for 5-8 minutes while stirring occasionally.
- Taste the sauce and adjust seasonings if needed. Serve warm with pasta, grilled chicken, or as a dip with crusty bread.
Nutrition
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]]>The post French Silk Pie appeared first on Baked Bree.
]]>With a name like French silk pie, you might conjure up images of enjoying a slice at a Parisian sidewalk café, with the Eiffel Tower looming in the distance. However, this is an all-American recipe with a fancy French name. French silk pie is named for its mousse-like (read: French) texture and elegant presentation. The recipe has its roots in mid-century home cooking, as it was a Pillsbury Bake-Off winner in 1951, and gained popularity in American kitchens throughout the 1950s.
French silk pie is far from a quaint, happy homemaker recipe, however. It’s a delicious, make-ahead dessert that will especially delight chocolate lovers. It starts with the crust, which is a chocolate sandwich cookie-crumb crust. Then, the light and luscious filling: thanks to the eggs, extended mixing time, and incorporation of whipped cream, it’s decadent without being dense. Magical!
You will love French silk pie for special occasions or as a lovely ending to a holiday meal. Because it requires at least six hours of chill time, it’s a great make-ahead when you’re busy prepping other dishes for the meal. This is a restaurant-level dessert that you can enjoy at home, and leftovers keep very well (if there are any!). Get to know the rich chocolate flavor and silky texture of French silk pie.
How to melt and cool chocolate
In the ingredients list below, you need to melt eight ounces of bittersweet baking chocolate and let it cool before incorporating it into the pie filling mixture. So what’s the best way to do this? While tradition might hold that you need a double boiler, your microwave is actually the easiest and simplest way to melt the chocolate. Just break the eight ounces of chocolate into chunks, place in a medium bowl, and microwave in 30-second bursts, stopping to stir in between. Once the large chunks have melted, stir until you get a velvety texture. Cool at room temperature for about 20 minutes, stirring occasionally.
How do I store leftovers?
Unlike fruit pies, French silk pie keeps very well for up to 4-5 days in the fridge. Additionally, you can freeze it! Double wrap in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge or set out at room temperature for about 15 minutes before serving. Another idea for storing leftovers: freeze individual slices. That way, you can enjoy a single serving anytime you get a hankering for a rich chocolate treat.
Serving suggestions
To serve, top with chocolate curls (use your grater or a handheld peeler to make them). Since the pie is served cold, you don’t really need ice cream along with it, but in our house, ice cream always seems to go with pie or cake. Try a scoop of Vanilla Ice Cream or chocolate chip ice cream next to your slice. If you’re serving with other desserts for a large gathering, consider other make-aheads that complement French silk pie well. For instance, you could do a chocolate-vanilla-strawberry theme. You’ve got the French silk pie for chocolate, along with Vanilla Pudding and Strawberry Tiramisu. Everyone’s happy!
French Silk Pie
Ingredients
- 20 chocolate sandwich cookies
- 1 pinch salt
- 3 tablespoons unsalted butter melted
- 1 1/3 cups granulated sugar
- 4 large eggs
- 8 ounces bittersweet baking chocolate melted and cooled
- 1 1/2 teaspoons vanilla extract
- 2/3 cup unsalted butter at room temperature
- 1 1/3 cups heavy cream cold
- 1 1/2 tablespoons powdered sugar
- 1 cup heavy cream cold, for whipped topping
- 2 tablespoons powdered sugar for whipped topping
- 3/4 teaspoon vanilla extract for whipped topping
- Chocolate shavings optional garnish
Instructions
- Preheat your oven to 350°F. Place the cookies in a food processor and blend until finely ground. Add the salt and melted butter and pulse until the mixture is evenly moistened.
- Press the mixture firmly into the bottom and slightly up the sides of a 9-inch pie dish. Bake for 10 minutes or until the crust is set and fragrant. Let it cool completely on a wire rack.
- In a small saucepan, whisk the granulated sugar and eggs together. Set the pan over medium-low heat and stir constantly until the mixture reaches 160°F on a candy thermometer.
- Remove from heat, then stir in the melted chocolate and vanilla extract until smooth. In a large bowl, beat the room temperature butter for about 2-3 minutes until light and fluffy.
- Gradually add the cooled chocolate mixture and beat on medium-high speed for about 5 minutes until the mix is light and glossy.
- Separately, whip the 1 1/3 cups heavy cream with 1 1/2 tablespoons powdered sugar until stiff peaks form.
- Gently fold the whipped cream into the chocolate mixture until well combined. Pour the filling into the cooled cookie crust, smoothing the top with an offset spatula. Cover the pie and chill in the refrigerator for at least 6 hours to set.
- Just before serving, make the topping: whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. Spread or pipe the whipped topping over the pie and garnish with chocolate shavings, if desired.
Nutrition
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]]>The post Fruit Salad Recipe appeared first on Baked Bree.
]]>What’s your go-to mix for fruit salad? Some folks take a “keep it in the family” approach, like all citrus or all berries or only fruits that are in season; others like a mish-mash, otherwise known as “whatever fruits are in the fridge” type of thing. I think these are all great options but my favorite fruit salad is this recipe, a beautiful blend of tastes, textures, and colors that celebrates the glory that is fresh fruit.
The adage “we eat with our eyes” is on full display with this fruit salad: the combination of colors is amazing. Bright and dark reds, deep blues, vibrant orange, pale greens, and mellow yellow mixed together are super appealing to behold. And each bite is an explosion of sweet, fresh flavor and a mingling of textures that makes this fruit salad simply a joy to eat.
But what elevates this bowl of strawberries, blueberries, blackberries, kiwi, grapes, pineapple and mandarin oranges is the delectable dressing. Mixing the bright, tart lime juice with the sweet yet complex floral flavors of honey is the most perfect way to finish this salad because it brings all the fruits together while still allowing each one to shine on its own.
The best ways to wash fresh fruit
As in any recipe, especially one made up entirely of fresh ingredients, you’ll want to make sure that each component brings its very best self to the party: that’s why it’s so important to know how best to wash fresh fruit for the perfect fruit salad. First, try to wash/prep all of the fruit as close to the time of serving as possible. Strawberries should be stored dry and unwashed in the fridge. Select the ones you want for fruit salad and then put them in a single layer in a colander and rinse with cold water. Soak blueberries, blackberries, and grapes in a solution made with one part white vinegar to three parts cold water for 1-5 minutes, then rinse and gently pat completely dry. For fruits with skin or rind—oranges, pineapple, and kiwi—thoroughly rinse the whole fruit in cold water before peeling and slicing.
How do I store leftovers?
Fruit salad can be stored in an airtight container in the refrigerator for 3-4 days. We don’t recommend freezing the salad once it’s been tossed in the dressing, but you can freeze the prepped but undressed fruits. Place them in a single layer on a baking sheet and flash-freeze until they are solid (about 1-2 hours); then you can combine the fruits in an airtight container, and they will last in the freezer for up to 6 months.
Serving suggestions
All by itself for breakfast, this fruit salad is a healthy and delicious way to start the day. But you can make it even more wonderful by spooning it over Easy Homemade Granola or Healthy Baked Oatmeal. Looking for a great lunch that will include fruit salad? Try this technique for How To Cook Quinoa and then add the cooled grains to the fruit and top with sliced Juicy Baked Chicken Breast for a delicious mid-day meal. And if you want a real treat, use fruit salad as a topping over this creamy, dreamy White Dream Ice Cream, then drizzle with either Strawberry Sauce or Blueberry Sauce, and finish with some chopped Easy Candied Pecans.
Fruit Salad Recipe
Ingredients
- 4 cups fresh pineapple pieces
- 1 pound strawberries hulled and sliced
- 3 kiwis peeled and sliced
- 1 cup red seedless grapes halved
- 1 cup green seedless grapes halved
- 1 pint blackberries
- 1 pint blueberries
- 3 mandarin oranges peeled and segmented
- 2 tablespoons lime juice
- 2 tablespoons honey or to taste
Instructions
- Place all the prepared fruits in a large bowl.
- In a small bowl, whisk together the lime juice and honey. Drizzle the mixture over the fruit and toss gently to coat. Serve immediately or cover and chill in the refrigerator until ready to enjoy.
Nutrition
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]]>I discovered an organic boxed soup brand called Pacific Foods a few years ago that features a surprisingly solid lineup. For being from a box, they’re quite delish. One of my favorites was their roasted red pepper and tomato soup. I’d heat up a couple boxes’ worth on the stove, and while it simmered, make some grilled cheese on my cast iron or a quick BLT. Perfecto.
This all changed after I ordered roasted red pepper and tomato soup from our local deli, and I was floored by the difference. I mean, it shouldn’t have been shocking—of course, fresh is best. But it wasn’t like Pacific Foods was Campbell’s, which is basically liquid salt in a can. Still, once you get used to the boxed version, that becomes your baseline.
Needless to say, it only took one spoonful of the deli’s version to realize something: I needed to make my own. And if you’re here, dear reader, I’m guessing you’re also a fellow soup aficionado, looking for a recipe good enough to warm your bowl and belly. This recipe does exactly that, so long as you don’t mind a couple “extra” steps.
As the name suggests, there’s some roasting involved, and trust me—it’s worth the 45 minutes because that’s when the flavors happen. The tomatoes get soft and concentrated in the oven, while the red peppers give way to their natural sweetness. Also, the onion and garlic caramelize in a way I simply can’t copy on my stovetop.
Now, there are recipes for red pepper and tomato soup sans roasting. Why would you want that when all these charred veggies blend into something wonderful? After all, simmering can only take you so far.
Can I use my immersion blender instead?
Outside of the air fryer, my immersion blender is probably my favorite kitchen appliance. However, I accidentally melted the cord not too long ago (left it too close to the stove) and had to use my big blender for this recipe instead. So if anyone wants to get me a Christmas gift…
Anyway, yes, you absolutely can use an immersion blender. Frankly, I prefer it. All you need to do is add the veggies, garlic, and broth straight to your large pot, then blend away. It’s way less messy, and you don’t have to transfer hot liquids back and forth.
However, remember that you’re blending some piping-hot stuff. In fact, you may want to let the vegetables cool just a bit before you blend. Also, don’t start the blender until it’s fully submerged—I did that once and got splattered with tomatoes, some of which splashed in my eye. Ouch.
How do I store leftovers?
Refrigerate your soup in an airtight container for up to 4 days or freeze for up to 3 months. If freezing, thaw overnight in the fridge before you reheat—this ensures your soup will warm more evenly. For individual bowls, the microwave is fine, but for larger portions, use the stovetop (medium-low).
Serving suggestions
I’m always going to start off my serving suggestions for tomatoey soups with the obvious—grilled cheese. But if you want to learn How To Make A Perfect Grilled Cheese Sandwich, try adding some fresh basil and blending your cheeses! Mozzarella and cheddar go really well together. A simple Tuna Egg Sandwich or Focaccia Sandwich with prosciutto is great, too, especially if you’re going for deli vibes.
Roasted Red Pepper And Tomato Soup
Ingredients
- 3 pounds tomatoes quartered
- 4 red bell peppers seeded and cut into thick slices
- 1 medium yellow onion cut into wedges
- 1 garlic bulb with top removed to expose cloves
- 1 1/2 tablespoons olive oil
- Salt to taste
- Black pepper to taste
- 3 1/2 cups vegetable broth plus more if needed
- 1/4 teaspoon smoked paprika
- Pinch of cayenne pepper optional
- Fresh herbs for garnish such as basil or parsley
Instructions
- Preheat your oven to 425°F and line a large baking sheet with parchment paper.
- Arrange the tomatoes, peppers, onion, and whole garlic bulb on the baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 40 to 45 minutes until the vegetables are tender and lightly charred.
- Allow the roasted vegetables to cool slightly. Squeeze the roasted garlic cloves out of the bulb. Transfer all the vegetables to a blender, add the vegetable broth, smoked paprika, and a pinch of cayenne pepper if using. Blend until smooth.
- Pour the blended soup into a pot and bring to a gentle simmer over medium-low heat for about 10-15 minutes.
- If the soup is too thick, add more broth as needed to thin it. Taste and adjust salt and pepper as needed before serving warm. Garnish with fresh herbs, such as chopped parsley or basil.
Nutrition
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