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Heidi Clark

Instant Pot Mac & Cheese with Pretzel “Bacon”

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Oh, this Instant Pot Mac & Cheese with Pretzel “Bacon”! Where do I begin?!? It’s so creamy and cheesy! And, so quick and simple to make! While the pasta cooks in the Instant Pot you have the time to make Pretzel “Bacon” and dinner is on the table in 30 minutes!

overhead view of a wooden tray that is lightly washed with aqua paint holding a white linen towel with a small white bowl filled with mac & cheese with a vintage metal fork resting in it another small vintage metal fork rests to the right of the bowl a small glass jar filled with pretzel "bacon" with a small wooden spoon rests toward the back of the tray with a small green vintage glass filled with purple and white wildflowers to the left of the tray working clockwise there is a small white ramekin with a few torn thyme leaves a vintage metal fork a burning candle in a glass votive another small white bowl filled with macaroni and cheese topped with pretzel "bacon" and thyme leave a crystal goblet of water with a wildflower floating in it a vintage bottle filled with water rests on a small round vintage wire rack a small wooden cutting board with a small vintage metal cheese shredder topped with a small piece of crinkly parchment paper with a small scalloped vintage cup filled with pink himalayan salt and a small metal salt spoon an upside down white ramekin topped with sprigs of fresh thyme and a pink wildflower bud

Do you own an Instant Pot?

I didn’t for the longest time. Now that I have one, I don’t know how I got along without it! I make Mac & Cheese in minutes! It makes the smoothest peeling hard-cooked eggs I’ve ever had! And pot roast made in the Instant Pot {affiliate link}is fork-tender, juicy, and downright delicious! During the summer, the Instant Pot cooks our favorite dishes without turning the house into a sauna! Complete lifesaver, friends!

a wooden tray that is lightly washed with aqua paint on the inside is lined with a white linen towel with a small white pan with handles holding shellbow pasta a small wooden spoon and a sprig of thyme a small white pitcher trimmed in black containing milk sits next to the pasta a vintage flat metal cheese grater rests at the back of the tray with a light green glass filled with magenta and white wildflowers a small scalloped edge vintage metal cup filled with pink himalayan salt with a small metal salt spoon a wedge of cheddar cheese and four pats of butter and a sprig of thyme lie on crinkled pieces of parchment paper

Let’s talk about the pasta and cooking times!

I used Shellbows from DeLallo that I picked up at our local Wal-Mart. They are a cross between elbow macaroni and small pasta shells. They are so adorable. They capture tons of the cheesy sauce and nuggets of Pretzel “Bacon”! So in each bite, you get chewy, creamy, and crunchy! The perfect bite trifecta! Shellbows have a stovetop cook time of 9 to 13 minutes. If you use a pasta shape that cooks on the stovetop for 6 to 8 minutes you will:

  • Set your Instant Pot on Manual/ High Pressure.
  • Set the time for 4 minutes with the vent closed. If you cook the elbow macaroni for 5 minutes like the shellbows, they won’t be al dente. If you like a softer texture then stick with the 5 minute cook time!
close-up overhead view of a white bowl filled with Instant Pot Mac & Cheese garnished with pretzel bacon and a small sprig of fresh thyme a metal vintage fork is digging in to the pasta the background is blurred with a white bowl with a large dark metal vintage spoon

Oh, this Pretzel “Bacon”! For all my vegetarian friends, this one’s for you! It’s salty, crunchy, and smoky! Jeff thinks I’m trying to kill him with it! Currently, he’s supposed to eat the bare minimum of salt. I see him eyeballing it as he walks through the kitchen. Muttering to himself, ” I wish I could eat the way I used to !” I think I even spotted a solitary tear sliding down his cheek. Sorry, Jeff!

close-up view of a small glass jar filled with broken pretzel pieces with a small wooden spoon and a sprig of fresh thyme on top the jar rests on a small round of cut wood with an oval light gray rock with a small sprig of fresh thyme on top with an opaque white rock resting next to it

Things to serve along Instant Pot Mac & Cheese with Pretzel “Bacon”:

If you make Instant Pot Mac & Cheese with Pretzel ” Bacon,” I’d love to hear from you! Feel free to come back to this page to rate, review, and comment on this recipe! You can even subscribe to Yums & Kisses via the box at the bottom of the page. Every time I post a new recipe, it will come straight to your inbox! Or, follow me on Pinterest to see what’s new here at Yums & Kisses!

{This post contains affiliate links. If you click the link and purchase the item, I may receive a commission. Thanks for supporting Yums & Kisses!}

{I was not compensated by DeLallo for this post. I just love their pasta and wanted to share!}

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close-up overhead view of a white bowl filled with Instant Pot Mac & Cheese garnished with pretzel bacon and a small sprig of fresh thyme a metal vintage fork is digging in to the pasta the background is blurred with a white bowl with a large dark metal vintage spoon

Instant Pot Mac & Cheese with Pretzel “Bacon”

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
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Description

Instant Pot Mac & Cheese with Pretzel “Bacon”! Dinner in under 30 minutes! It’s creamy, cozy, cheezy, and packed with flavor! Crunchy pretzel pieces baked with smoky spices top off this bowl of yum! 

Scale

Ingredients

Mac & Cheese:

2 Tablespoons butter

1 clove garlic, minced

2 cups cold water

8 ounces Shellbows {see notes for cook time for other pasta shapes}

1 teaspoon sea salt

1 teaspoon dry mustard powder

1/2 teaspoon onion powder

black pepper, to taste

2 ounces full-fat cream cheese, softened

1 1/2 cups shredded extra-sharp cheddar cheese

1/2–3/4 cup evaporated milk {cans of this are found in the baking aisle}

Pretzel “Bacon”:

2 Tablespoons butter, melted

1/2 Tablespoon Worcestershire sauce

1/4 teaspoon smoked paprika

1/2 Tablespoon Dijon mustard

1 teaspoon onion powder

1/4 teaspoon garlic powder

dash ground chipotle powder

1 1/2 cups salted pretzels, broken into small pieces

Instructions

For Mac & Cheese:

  • Melt the butter using Saute function on the Instant Pot.
  • Add the minced garlic. Turn the Instant Pot off.  Stir the garlic a few times. 
  • Add the cold water.
  • Stir in the salt, mustard powder, onion powder, black pepper, and pasta.
  • Seal the Instant Pot with the vent closed.
  • Use the Manual setting on High. 
  • Set the cooking time for 5 minutes.
  • When the cooking time is done, IMMEDIATELY release the pressure.
  • Turn the Instant Pot off.
  • Open and add the cream cheese, stirring until melted.
  • Stir in the cheddar cheese and evaporated milk until the cheese is completely melted.
  • Place the lid back on the Instant Pot and turn it on Warm. After 3-4 minutes, lift the lid and stir.
  • While the Mac & Cheese cooks, assemble and bake the Pretzel “Bacon.”

Pretzel “Bacon”:

  • Preheat the oven to 325°.
  • Combine the melted butter with the spices and Worcestershire sauce in a medium-size bowl.
  • Add the broken pretzel pieces. Stir to coat thoroughly.
  • Place on a small baking tray.
  • Bake for 10 minutes until dry. 

    Serve the Mac & Cheese topped with Pretzel “Bacon.” Enjoy!

Notes

  • If using a pasta shape that has a stovetop cook time of 6-8 minutes. Set the Instant 
    Pot cook time for 4 minutes.
  • If you like a super creamy Mac & Cheese, use the 3/4 cup of evaporated milk. So yummy!
  • To quickly soften cream cheese, place it in the microwave on defrost for 45 seconds.
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: American

Keywords: instant pot mac and cheese, instant pot mac and cheese with pretzel bacon, easy mac and cheese, instant mac and cheese

Drunken Cherry & Feta Cheese Log

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Say H-E-L-L-O to your new favorite appetizer! Drunken Cherry & Feta Cheese Log! You guys! Seriously, it is soooooo freakin’ delish!! I’m talking MAJOR flavor here!!! Like, Woah! Silky cream cheese, chewy WINE-SOAKED(!) sweet cherries, tangy feta cheese, fresh thyme, lemon zest, honey, freshly cracked black pepper are blended. Then, rolled in toasted chopped walnuts! Nobody will miss the main course when you present one of these to the table! Here’s to starting the summer of 2020 in good taste!

overhead view of drunken cherry and feta cheese log on a rectangular piece of slate surrounded by dried cherries a cheese spreader rectangle thick crackers the board is surrounded by crystal goblets filled with white wine a bottle of white wine round scallop edge crackers a stack of white plates with a small white ramekin filled with red grapes a dark grey napkin under a small white plate with two round crackers spread with the cheese and a small cluster of red grapes all of it rests on a rumpled white sheet

I’m totally in love with ordering appetizers for dinner when Jeff & I go out to eat. Lately, date night doesn’t happen in a restaurant. If your date night is also looking a little different Drunken Cherry & Feta Cheese Log will make your evening feel special without a lot of fuss! Make the cheese mixture in the morning (or the previous evening). Let it hang out in the fridge for several hours, shape into a log, chill for a bit longer, then roll in chopped toasted walnuts. You can even make this a few days in advance! The first time I made this, I put it in the refrigerator cheese drawer and kind of forgot about it. Oops! It was still amazing!

chopped walnut covered drunken cherry & feta cheesecheese log rests on a rectangular piece of slate surrounded by rectangular and round scalloped crackers two etched crystal wine goblets a bottle of white wine and a stack of small white plates with a small white ramekin filled with red grapes rest in the background

Drunken Cherry & Feta Cheese Log isn’t just for date night!

  • Take it along for your next picnic!
  • Enjoy it, poolside!
  • A great make-ahead snack for game night~ UNO is my fave!
  • Serve with a crisp green salad and sourdough crackers on a steamy summer night! A cold glass of wine or sangria is a must, too!
drunken cherry and feta cheese log rests on a rectangle of slate surrounded by a cheese spreader dried cherries rectangular and round scalloped crackers two glasses of white wine a stack of white plates with a small white bowl of red grapes rest in the background

You can customize this to what you have available as well. Don’t have fresh thyme? Try rosemary! Dried thyme works as well. No walnuts? Use toasted almonds! Soak the cherries in red wine instead of white.

close up view of drunken cherry and feta cheese spread on two scallop edge round crackers resting on a small white plate with a small cluster of red grapes

Now, go open a bottle of wine and make a Drunken Cherry & Feta Cheese Log! Do you love the recipe? Share it with your friends and family! You can comment, rate, and review this recipe too! If you aren’t signed up to receive my weekly email, I would love to have you join the Yums & Kisses family! Use the subscribe box to enter your info, and every time I post a new recipe, it will come straight to your inbox! I promise you I will NEVER sell your email address! I hate it when my inbox fills up with nonsense! I wouldn’t do that to you, friends! You can also follow me on Pinterest!

❤️~ Heidi

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chopped walnut covered drunken cherry & feta cheesecheese log rests on a rectangular piece of slate surrounded by rectangular and round scalloped crackers two etched crystal wine goblets a bottle of white wine and a stack of small white plates with a small white ramekin filled with red grapes rest in the background

Drunken Cherry & Feta Cheese Log

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 2+hours to overnight
  • Yield: 6 1x
  • Diet: Vegetarian
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Description

Drunken Cherry & Feta Cheese Log! Silky cream cheese, chewy WINE-SOAKED(!) sweet cherries, tangy feta cheese, thyme, lemon zest, honey, freshly cracked black pepper blended and rolled in chopped toasted walnuts! Perfect for enjoying with the one you love! Open a bottle of crisp white wine and enjoy date night at home! 

Scale

Ingredients

1/4 cup dried sweet cherries

3 Tablespoons dry white wine { I used Pinot Grigio}

2 Tablespoons full-fat mayonnaise

4 ounces { 1/2 a block} full-fat cream cheese, softened

1/2 teaspoon lemon zest

1/2 teaspoon honey

1 teaspoon freshly chopped thyme leaves

4 ounces {1/2 cup} crumbled feta cheese

1/8 teaspoon fine sea salt

1/4 teaspoon freshly ground coarse black pepper, or to taste

1 cup whole toasted walnuts, coarsely chopped

Instructions

Get the Cherries Drunk!

Place the cherries in a microwave-safe dish.

Pour the wine over them—microwave for one minute.  The wine should be boiling.  Remove from the microwave and let the cherries cool completely in the wine.  Strain. Reserve One Tablespoon of whole cherries for garnishing.  Finely chop the remaining Three Tablespoons of cherries.  Lay them on a layer of paper towels to absorb any excess moisture. 

To Toast the Walnuts:

Preheat the oven to 350°.

Place the walnuts on a baking tray—Bake for 8-12 minutes.  The nuts will look glossy from the oil coming out of them and have a rich, nutty aroma.  Remove from the oven and dump the walnuts onto a plate. Doing this stops them from continuing to cook on the baking tray and developing a burnt flavor.

For the Cheese Log:

Stir together all the ingredients, except the chopped toasted walnuts. Refrigerate the mixture for at least an hour.  When thoroughly chilled, scoop the cheese mixture onto a piece of parchment paper. Fold the end closest to you over the cheese.  Tuck the end close to the cheese, and begin rolling it away from you to start forming a log. You can also use your hands to squeeze the paper {kind of like squeezing sausage from its casing~ Sorry if that’s a gross explanation, but it’s all I could come up with!}. Twist ends of the paper like a candy wrapper and refrigerate for one hour. 

To Coat the Log:

Coarsely chop the toasted walnuts. Spread the nuts on a large plate. Unwrap the cheese log and place it on the nuts.  Roll in the nuts until evenly coated. If there are any “bald” spots, press nuts into those areas.

Tightly wrap the nut encrusted cheese log in a sheet of plastic wrap and refrigerate if not serving immediately.  Drunken Cherry & Feta Cheese Log will keep for up to 5 days.  The walnuts may not be as crunchy, but it’s still pretty yummy!

 

Notes

You’ll have a bit of leftover chopped walnuts. I toss mine in a container and store them in the fridge to toss on a salad. Delish!

  • Category: Appetizer
  • Method: Roll
  • Cuisine: American

Keywords: drunken cherry and feta cheese log, cheese,cheese log, feta cheese, feta cheese log, drunken cherry, cherry, appetizer,cheese appetizers, cheese appetizers.cheese ball recipe

Greek Tuna & Bean Pasta Salad

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Let’s count all the ways to love this Greek Tuna & Bean Pasta Salad! It’s packed with a homemade bright and zingy lemon dressing! That only takes 5 minutes to make! It’s full of crunchy celery and refreshing cucumbers! That’s not all! Toss in some salty feta and creamy cubes of mozzarella cheese! Buttery black olives and tangy kalamata olives! Oh! And don’t forget all those fresh herbs! Tender parsley and thyme! And, if you have them, fresh minced chives add a little bit of onion~y special something!

close up view of a white bowl filled with Greek tuna and bean pasta salad with a vintage metal serving spoon resting in the salad a white linen towel rests in the lower right corner with a few glasses of water with lemon slices in them and a few white bowl stacked inside one another rest in the upper left corner

Let’s get ready for summer eats!

Mother Nature has played some cruel jokes on us this “Spring.” Hard to believe two weeks ago it was snowing here in Ohio! Thankfully Sprummer {Spring/Summer, get it?} is finally here! Some warm-ish weather arrived, and I and my winter white legs are ready for shorts and flip-flops—hot dogs and hamburgers! And, chilled make-ahead salads enjoyed with a glass of crisp white wine on a blanket in the backyard! Especially this Greek Tuna & Bean Pasta Salad!

overhead view of a white bowl filled with bean and pasta salad with cubes of mozzarella cheese and feta cheese dotting the top with a sprig of parsley on top a vintage metal spoon rests in the bowl a sprig of thyme a small glass bowl filled with cracker squares a few forks and a white linen towel surround the bowl

What are your plans for Memorial Day Weekend? Hopefully, you can get outside and enjoy some beautiful weather! Having a giant bowl of this pasta salad waiting when you are ready to eat is ideal for the warmer days ahead! In less than 30 minutes, you’ll have this dish done and your kitchen cleaned! Bring on the fun! And the wine!!! If you’re curious about the little crackers in the photo above, they are my Sourdough Cornmeal and Thyme Crackers. I rolled half the dough on a sheet of parchment and transferred them to the baking sheet. Using a pizza cutter, I cut the dough into squares. They bake about 35-40 minutes. Such a delicious accompaniment!

two hand holding a white bowl filled with pasta salad with a fork dipping into the salad a few crackers and a white linen towel rest beneath the bowl

You can totally customize this pasta salad!

I pretty much came up with this recipe based on some odds and ends I needed to use up! We’ve been visiting the grocery store every 3-4 weeks. If you’re doing the same, take stock of what’s in your fridge and pantry that you could adapt to this recipe.

  • Use garbanzo beans instead of the cannellini beans.
  • Add diced roasted red peppers, pepperoncini’s, capers, or artichoke hearts! Mmmmm, sun-dried tomatoes would be terrific, too!
  • No feta cheese in the house? Use Asiago instead! It has that little bit salty/little bit tangy quality that feta does! Yum!
  • Not a fan of tuna? Grilled chicken would be a fantastic addition!
  • No sour cream in the fridge? Use Greek yogurt instead! I used sour cream because that’s what I had!
overhead view of a white bowl filled with Greek tuna and bean pasta salad with a fork digging into it the bowl rests on a white linen towel a few crackers sprigs of thyme and glass of water with lemon slices floating in it surround the bowl

Well, that’s it for today! I hope you get the opportunity to make Greek Tuna & Bean Pasta Salad this weekend! I would love it if you would leave a comment, rate, and review this recipe! Also, follow me on Pinterest and keep up to date with what’s going on here at Yums & Kisses! I wish you and your family a safe and Happy Memorial Day!

❤️~ Heidi

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overhead view of a white bowl filled with bean and pasta salad with cubes of mozzarella cheese and feta cheese dotting the top with a sprig of parsley on top a vintage metal spoon rests in the bowl a sprig of thyme a small glass bowl filled with cracker squares a few forks and a white linen towel surround the bowl

Greek Tuna & Bean Pasta Salad

★★★★★

5 from 1 reviews

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Description

Greek Tuna & Bean Pasta Salad!  Dressed in a fresh and zingy lemony dressing! Packed with feta and mozzarella cheese, crunchy cucumbers and tangy olives! The perfect dish for summer picnics or a quick lunch! 

Scale

Ingredients

For the Dressing:

1  1/2 cups full-fat mayonnaise

Two medium cloves garlic, minced

1/4 cup + 2 Tablespoons fresh lemon juice

zest of two large lemons

1 1/2 teaspoons minced fresh thyme leaves

1/2 teaspoon fine sea salt

Black pepper, to taste

dash of cayenne pepper

1/3 cup minced fresh chives {optional, but completely awesome!}

For the Salad:

6 ounces elbow macaroni

1/4 cup sliced black olives

1/3 cup halved pitted kalamata olives

3/4 cup thinly sliced celery {about three stalks}

1 1/2 cups diced English cucumber, about 1/2 a cucumber

1/2 cup minced yellow onion

1/2 cup cubed mozzarella cheese

1 1/2 cups crumbled feta cheese

Two five-ounce cans albacore tuna packed in water, drained

One 15-ounce can cannellini beans, drained and rinsed

2/3 cup parsley leaves, minced

Instructions

Make the Dressing:

In a medium bowl whisk together the ingredients for the dressing until well combined. Place in the refrigerator while you prepare the salad ingredients.

For the Salad:

  1. Cook the elbow macaroni in a large stockpot of boiling salted water according to the package directions.  Drain in a colander and rinse thoroughly with cold water for a minute or two. {I cooked my pasta for about six minutes~ I like it al dente!}
  2. Place the salad ingredients and cooked pasta into a large bowl. Pour one cup of the dressing over the salad. Reserve about a half cup of the dressing for serving at the table.
  3. Stir to coat the ingredients with the dressing.
  4. Chill until serving time or enjoy right away!

Notes

  • Excellent served with a crisp, chilled Pinot Grigio {just sayin’!}
  • Pasta salad will keep in the fridge for three days.
  • If you have some pepperoncini, they will be fantastic sprinkled on each serving! 
  • Category: Dinner
  • Method: Boil
  • Cuisine: Greek

Keywords: greek tuna bean pasta salad, greek, greek bean salad, greek pasta salad, bean and pasta salad, pasta salad, tuna, tuna pasta salad, greek tuna salad, greek tuna pasta salad, bean salad, pasta

Triple Chocolate Sourdough Snack Cake

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This Triple Chocolate Sourdough Snack Cake has a whole lotta ‘licious going on! Choc-o-licious! Freak-o-licious! Oh, so delicious!! It’s the right amount of fudginess with a tender crumb! Studded with melty chocolate chips and generously drizzled with a decadent chocolate ganache. Suitable for devouring @ 8 am on a Tuesday in your fuzzy slippers and PJs or at the end of the day!

overhead close up view of a chocolate drizzled square of Triple Chocolate Sourdough Snack Cake that rests on a flattened white muffin liner on a black metal rack

I couldn’t resist sharing another recipe using sourdough discard! My jar of bubbling starter was due for feeding, so I decided to try my hand at a cake made from the discard. So glad I did! This is some serious chocoholic-approved yumminess, friends! There will be no judgment from me when you full-force face plant into a square of this black magic!

I’m super curious

Have you given a name to your sourdough starter? Every starter has a different personality depending on if started using dried yeast, no yeast {just the natural yeast present in the air!}, whole wheat or all-purpose flour, etc. I christened mine with the name “Dough-Nut.” That’s me! Yep! Certified crazy about the round, frosting-slathered, showered with sprinkles kind of doughnut. Also, I’m the girl obsessed with anything made with a sourdough starter! You can’t beat the tender crumb it creates in a cake or the tangy zing it lends to a cracker.

overhead view of a vintage metal loaf pan lined with white parchment paper with a baked loaf of chocolate cake under the loaf pan is a white linen towel and it rests on a black metal cooling rack a small round cup resting in a white rameking holds toothpicks one toothpick that was used to test the doneness of the cake rests next to the clean toothpicks

All the things I L-O-V-E about Triple Chocolate Sourdough Snack Cake

  • Ummm, it’s Triple Chocolate! Hello!!?! {three times I typed tipple instead of triple, I pinky-swear, I did not tipple while writing this!}
  • It uses sourdough discard! No Waste=No Guilt! {People are hungry, friends!}
  • Square{s} are a perfectly acceptable breakfast. We’re living through a pandemic, people! If it makes you happy, do it!!
  • It makes eight perfect portions. Whether you choose to share them is entirely up to you! I’m going to look away now.
  • You get to fling chocolate ganache haphazardly over the squares. Why should the kids be the only ones making a mess?!?!
overhead view of chocolate ganache drizzled squares of Triple Chocolate Sourdough Snack Cake resting on a crinkly sheet of parchment paper layered on top of black metal cooling racks a chocolate covered metal fork and a glass measuring cup filled with chocolate rest in the upper left corner

Last but not least…

I love that this is a one-bowl situation! If you don’t want to dirty a bowl to sift the flour/cocoa mixture, do it over a sheet of wax paper. Pick the paper up to form a funnel and pour it straight into the mixing bowl. Less dishes=More time to tipple {LOL!}!! Now, go get your bake on!

squares of chocolate cake sitting in white muffin liners rest on a glass pedestal cake stand a measuring cup filled with chocolate ganache is being poured over the squares a white linen towel small round white plates and a scattering of metal forks surround the cake stand
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overhead view of chocolate ganache drizzled squares of Triple Chocolate Sourdough Snack Cake resting on a crinkly sheet of parchment paper layered on top of black metal cooling racks a chocolate covered metal fork and a glass measuring cup filled with chocolate rest in the upper left corner

Triple Chocolate Sourdough Snack Cake

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8 1x
  • Diet: Vegetarian
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Description

Triple Chocolate Sourdough Snack Cake! Fudgy, decadent, melt-in-yo’-mouth yumminess that’s suitable for breakfast, coffee break time, or served with a GIANT scoop of vanilla ice cream for dessert!

Scale

Ingredients

For the Cake:

1 large egg + 1 large egg yolk, at room temperature

1 cup sifted powdered sugar

1/4 cup vegetable oil

1/2 cup mature sourdough starter, 100% hydration

1/3 cup sifted Dutch-process cocoa powder

6 TBSP all-purpose flour

1/8 tsp baking soda

1/4 tsp fine sea salt

1/2 tsp vanilla extract

1/3 cup semi-sweet chocolate chips

For the Chocolate Drizzle:

1/4 cup heavy cream

1/3–1/2 cup semi-sweet chocolate chips {use the high ratio of chocolate if you prefer a thick ganache that borders being frosting}.

Instructions

Preheat oven to 350°.

Line an 8″x4″x2″  metal loaf pan with parchment paper. Spritz with cooking spray. Set aside.

For the Cake:

Using a hand-held mixer or a stand mixer, beat the egg and egg yolk on medium speed for one minute.  Add the powdered sugar, oil, vanilla extract, and starter.  Mix on medium speed for 1-2 minutes.

Sift together the flour, cocoa powder, baking soda, and salt.

Add the dry ingredients to the mixing bowl and mix on low speed until the batter is mostly smooth. Using a rubber spatula, fold the chocolate chips into the mixture. 

Pour batter into the prepared pan—Bake on the middle rack of the oven for 20-25 minutes. The cake is done when a toothpick inserted into the center has a bit of gooey batter clinging to it. It’s better to underbake rather than overbake this cake.  It will continue to bake a bit when it’s cooling. Transfer the cake to a metal cooling rack.  Cool in the pan for at least one hour before removing cake.

For the Chocolate Drizzle:

Heat the cream in the microwave in a glass measuring cup 45 seconds-1 minute.  When it boils remove from the microwave. Add the chocolate chips and whisk until smooth.  Drizzle in a decorative pattern over the cake or dump it all on and smooth to cover. Cut into squares and enjoy!

Notes

The eggs need to be at room temperature for this recipe. Place the eggs in a bowl and cover with hot {not boiling} water. Set aside while you gather and measure the rest of the ingredients.

Sift the powdered sugar, then measure. Same for the cocoa. 

I know there’s a lot of sifting involved, don’t skip this step!  It really enhances the tender texture of the cake!

Nobody will be mad if you serve this with a giant scoop of vanilla ice cream!

  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: Triple Chocolate Sourdough Snack Cake, Triple Chocolate Snack Cake, Chocolate Snack Cake, Snack Cake, Chocolate, Chocolate Desserts, Chocolate Cake, Sourdough, Sourdough Cake, Sourdough Baking, Quick Chocolate Cake,

Sweet & Salty Lemon Squares

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Ooh La La Lemon! Say Bonjour to my newest dessert obsession! Sweet & Salty Lemon Squares! Seriously, they are sooooo addictive! A buttery crust studded with crispy, caramelly sugar-coated potato chip crumbs topped with a not-too-tart and not-too-sweet zesty lemon filling! Prepare your tastebuds, friends! These lemon squares are c’est Magnifique!

a close-up view of a sweet & salty lemon square dusted with powdered sugar a few bars rest behind but are out of focus the bars sit on a small square metal cooling rack on top of a light colored wooden board on a white linen towel a vintage scale holds several more bars on top of it in the background and a small white bowl filled with whole lemons are in the background on the right side

Can you tell I’m dreaming of a vacation to Paris?!? Well, since that’s not possible for a while, I’ll transport our tastebuds to France via Sweet & Salty Lemon Squares! Lemon is a typical French tart ingredient, but I didn’t want all the fuss of making a pastry crust. Or lemon curd. And I happened to have a few bags of potato chips that were pretty much down to the crumbs. Since I hate wasting food, I incorporated them into these bars! If you’ve been around Yums & Kisses for a while, you know how much I love a sweet and salty flavor combination! Remember this?

three sweet & salty lemon squares are stacked on top of a small rectangular metal cooling rack on a wooden board the bars are being dusted with powdered sugar through a small metal sieve a vintage spoon rises vertically from the sifter to stir the sugar forcing it through the sieve a vintage scale and a white bowl filled with fresh lemons rest in the background along with a white linen towel

Are you new to baking? This is the perfect recipe to try!

I have a few tips to guarantee your Sweet & Salty Lemon Squares are perfect!

  • Read the full recipe. Be sure you have all of the ingredients required.
  • Pull the eggs out of the fridge before you do anything else. If you want to bring the eggs up to room temperature quickly, place the eggs in a bowl and cover them with hot {not boiling!}water. The eggs blend smoothly into the lemon filling if they are warm. Cold eggs tend not to mix thoroughly.
  • Measure the filling ingredients and set aside.
  • Prep the crust and pop it into the oven to bake.
  • While the crust is baking, make the filling. The filling must be poured onto the crust while it’s still hot!
  • Chill the squares thoroughly before cutting and dusting with the powdered sugar.
  • Use a metal sieve {like the one pictured above} or an old fashioned flour sifter to dust the powdered sugar onto the squares. {Not an affiliate link, sharing an item I use and like!}
three sweet & salty lemon squares topped with powdered sugar rest on a white linen towel half of a cut lemon and a white bowl filled with several fresh lemons rest in the background
a close-up of a hand picking up a sweet & salty lemon square of of a stack of bars a half of a lemon and a bowl filled with whole fresh lemons rest in the background

As always, feel free to contact me if you have any questions about the recipe! You can always leave a comment and I’ll get back to you or shoot me an email to yumsandkisses@gmail.com.

overhead view of four sweet & salty lemon bars resting in a rectangular metal cooling rack resting on a wooden chopping block that has a handle it rests on a white linen towel a large metal vintage spoon filled with powdered sugar rests to the left of the board while a vintage scale holding a stack of lemon squares is in the left corner and a few fresh lemons rest on the right side everything is resting on a white marble counter

Like this recipe? Don’t forget to pin it for later by clicking on one of the images in the post or by clicking the *pin recipe* button on the recipe card. You can even follow me on Pinterest, so you don’t miss out on any of the fun! Au revoir, for now, my sweet friends! ❤️~ Heidi

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a close-up view of a sweet & salty lemon square dusted with powdered sugar a few bars rest behind but are out of focus the bars sit on a small square metal cooling rack on top of a light colored wooden board on a white linen towel a vintage scale holds several more bars on top of it in the background and a small white bowl filled with whole lemons are in the background on the right side

Sweet & Salty Lemon Squares

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Total Time: 70 minutes
  • Yield: 9 1x
  • Diet: Vegetarian
Print Recipe

Description

Sweet & Salty Lemon Squares!  A buttery crust studded with crispy, caramelly potato chips topped with a not-too-tart, not-too-sweet fresh lemon filling will make your tastebuds swoon!

Scale

Ingredients

For the Crust:

1/3 cup granulated sugar

zest of one large lemon

1 stick unsalted butter, melted

1 tsp vanilla extract

1/2 tsp almond extract

1 cup finely crushed salted potato chips {I used Cape Cod brand}

1 cup + 2 TBSP all-purpose flour

For the Filling:

1 1/4 cups granulated sugar

zest of 2 large lemons

3 large eggs, at room temperature

1/2 cup fresh lemon juice

pinch of fine sea salt

3 TBSP all-purpose flour

1/2 tsp baking soda

powdered sugar, for dusting the bars after baking

Instructions

Preheat the oven to 350 °.  Line an 8-inch square baking pan with parchment paper and spritz with cooking spray.

For the Crust:

In the mixing bowl of a stand mixer, place the sugar and lemon zest.  Mix on low speed for a couple of minutes.  This releases the oil from the zest, and it amplifies the bright lemon flavor!  Add the melted butter and the extracts.  Continue mixing on low speed until combined. Whisk together the potato chip crumbs and flour. Add to the mixer.  Mix until well combined and forms wet clumps.  Dump the crust ingredients into the prepared pan.  Using your fingertips, press the flour mixture into the pan, creating an even crust.

Bake for 20-24 minutes.  The crust will be light golden brown.  Remove the pan from the oven when the crust is done.

While the Crust Bakes, Make the Filling:

In the bowl of a stand mixer, on low speed, work the sugar and lemon zest for a couple of minutes.  Add the room temperature eggs, and mix on medium speed until it begins to thicken.  This step will take 1-2 minutes.  Slowly add the lemon juice, mix on medium speed until well combined.  Whisk the flour, salt, and baking soda together. Add to the mixer.  Use medium speed and mix until well combined.  

Pour the filling ingredients onto the HOT crust.  Immediately pour the lemon/egg mixture over the hot crust.  Return the baking pan to the 350° oven and bake for an additional 25-30 minutes.  The edges will be just turning golden brown and firming up. The center will still be a tad soft.  Transfer the pan to a metal cooling rack.  Cool completely.  Chill several hours or overnight before cutting into squares.  Dust with powdered sugar and enjoy!

Notes

  • The filling must be poured onto a hot crust!  Have the lemon filling ready to go before the crust finishes baking.
  • The bars can be frozen for longer storage.
  • Category: Cookies
  • Method: Baked
  • Cuisine: American

Keywords: sweet & salty lemon squares, lemon squares, lemon bars, lemon cookies, lemon cookie bars, sweet & salty, sweet & salty lemon bars, lemon, bars, cookies, desserts, sweet & salty desserts, lemon desserts, lemon zest, dessert with crust, lemon filling, pan cookies, bar cookies

Small Batch Funfetti Cupcakes

by 4 Comments

Question: What’s your favorite cake? I’m enamored with baking cookbooks. I earmark pages showcasing a glossy chocolate-covered tower—my mouth waters looking at the perfectly stacked layers born of butter, flour, and sugar. But when there are only two people that live in the house… Well, sometimes I just want a morsel of moist, rainbow-speckled, if-this-is-wrong-I-don’t-wanna-be-right frosted yumminess. You too? Well, say hello to Small Batch Funfetti Cupcakes! Perfect for celebrating even the little moments! Oh, you remembered to take the garbage out before the collection truck showed up this week? You deserve a cupcake! You scrubbed the door handles with Clorox for the umpteenth time today? Girl {or guy} have a freakin’ cupcake!!

close-up view of a funfetti cupcake with large dots of white frosting dotting the top and multi-color sprinkles the cupcake rests on an upside down ribbed metal cup on a marble counter a cu pcake rests to the right in the left corner is a vintage metal cake stand with more frosted and sprinkled cupcakes and a small glass holding wooden forks with an aqua criss cross pattern

I actually made these to celebrate seeing another human being, besides Jeff!

We live out in the country. Our road is not heavily traveled. Our neighbors are kind of far from us, and social distancing isn’t too much of a problem. Sunday, we had some crazy guy at the road in front of our house, beeping his car horn non-stop. Of course, we went outside, and it was Jeff’s brother! He missed us and wanted to visit! Let me clarify. By visit, I don’t mean he came in and shared a meal with us. Nope. We stood halfway down our drive, and he stayed in his car on the road. We yelled our conversation back and forth for about 30 minutes, and then with dry, scratchy throats, we went back inside. It was the best visit ever! I was so happy to see him! I could have cried! He’s never been to our house and we didn’t feed him. It’s our ritual. If he comes for a visit, we feed him. My heart hurts. I can’t wait until that happens again! A small batch of funfetti cupcakes will definitely be on the menu!

overhead view of a dark grey metal muffin pan filled with funfetti cake batter resting on a marble counter a white linen towel a broken egg shell a scattering of multi-colored sprinkles and a metal ice cream scoop with a bit of batter in it surround the baking pan

Things to love about Funfetti Cupcakes:

  • The recipe makes eight cute little cupcakes! A perfect size recipe if you are feeding a small family!
  • They have sprinkles!
  • They bake up in 25 minutes! They cool down pretty quickly! While they cool, whip up the frosting. In no time, you’ll be sinking your teeth into a moist, sweet, sprinkle-filled, rich vanilla cream cheese slathered nugget of decadence.
  • Want to save some of the goodness for later? No problem! Place the cupcakes on a small sheet tray in the freezer for an hour. Remove and wrap each one in plastic wrap. Slide them into a Ziploc bag and return to the freezer. When a serious funfetti craving hits, you’re set! You baking genius!
  • Did I mention there are sprinkles?
three unfrosted baked funfetti cupcakes on a crinkled small piece of wax paper resting on a small rectangular metal cooling rack with a handle on top of a small light wood cutting board a small white ramekin and wooden measuring spoons filled with multi-color confetti-style sprinkles rest to the left of the unfrosted cupcakes a large metal mixing bowl with freshly whipped frosting with the mixing paddle resting off the the left of the bowl is in the left corner a white linen towel with a small offset metal spatula turned upside down is on the right side of the cupcakes

A day without sprinkles is like a day without sunshine!

Don’t you agree? Another ingredient that has brought sunshine to my treats lately is this. I picked up a bottle to try and I don’t regret it one bit. It really kicked up the flavor in the cupcake batter! Like going to the bakery, but even better! {Not an affiliate link or an advertisement! Just like to share things I use and love!}

an assortment of funfetti cupcakes topped with multi-colored confetti style sprinkles rest on a marble counter the front cupcakes has a bite taken out of it with a wooden spork resting next to it in the background is a bouquet of daffodils and a glass filled with milk with two multi colored striped straws sticking out of it a white linen towel rests in the right corner

If you make a batch of Funfetti Cupcakes I would love to hear from you! Feel free to leave a comment, rate, and review this personal-size sweet treat! What else do you have to do right now? LOL!
Love you guys! Stay healthy!

overhead view of an assortment of Funfetti Cupcakes some are resting on small round white plates with multi-colored sprinkles around them a few birthday candles and wooden utensils rest next to them a vintage metal cake stand holds a few more cupcakes with one wooden spork with an aqua crisscross pattern on the handle a white linen towel rests in the upper right corner of the frame

Looking for more sweet treats?

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close-up view of a cupcake with large dots of white frosting dotting the top and multi-color sprinkles the cupcake rests on an upside down ribbed metal cup on a marble counter a cu pcake rests to the right in the left corner is a vintage metal cake stand with more frosted and sprinkled cupcakes and a small glass holding wooden forks with an aqua criss cross pattern

Small Batch Funfetti Cupcakes

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Diet: Vegetarian
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Description

Small Batch Funfetti Cupcakes make every day a celebration! The perfect size recipe for a small household! Super yummy and easy to make!  

Scale

Ingredients

For the Cupcakes:

3/4 cup + 2 Tablespoons all-purpose flour

1 teaspoon cornstarch

1/4 teaspoon baking powder

1/8 teaspoon baking soda

1/4 teaspoon fine sea salt

1/4 cup vegetable oil

1/2 cup granulated sugar

1 large egg, at room temperature

1/2 teaspoon cake batter flavor

1/2 teaspoon almond extract

5 Tablespoons whole milk, at room temperature

3 Tablespoons full-fat sour cream, at room temperature

3 1/2 Tablespoons confetti sprinkles

For the Frosting:

4 Tablespoons butter, at room temperature

2 Tablespoons full-fat cream cheese, at room temperature

1 3/4 cups sifted powdered sugar

1 teaspoon vanilla

1/2 teaspoon almond extract

pinch of fine sea salt

Instructions

For the Cupcakes:

Preheat the oven to 350°

Place eight cupcake liners in a muffin pan. 

Place the oil and sugar in the bowl of a stand mixer. Mix on medium speed for 2 minutes.  Scrape the bowl. Add the egg and extracts. Beat two more minutes on medium speed. Scrape the bowl down once more.

Whisk together the flour, cornstarch, baking powder, baking soda, and salt. In a measuring cup, whisk the milk and sour cream together.  Add half of the flour mixture to the mixing bowl.  Begin mixing on low speed.  With the mixer running, slowly add in the milk/sour cream.  Add the remaining flour and mix on low speed until the batter is smooth.  Fold in the confetti sprinkles.  Divide the mixture among eight lined muffin compartments. Each muffin cup will be 3/4 full.  Lift the pan slightly off the counter and drop it. {This rids the batter of excess air bubbles.}

Bake on the middle rack of the preheated oven.  Turn the pan halfway through the bake time.  The front of the pan should now be facing the back of the oven and the back facing the front.  This ensures the cupcakes bake evenly.  

Bake for 20-25 minutes. Cupcakes are finished baking when a toothpick inserted into the center of the cupcake comes out with a few moist crumbs clinging to it.  Transfer the pan to a wire cooling rack for 10 minutes. Remove the cupcakes from the pan to continue cooling. While the cupcakes are cooling, make the frosting.

For the Frosting:

In the mixing bowl of a stand mixer, beat the butter on medium speed until creamy.  Add the cream cheese and mix until combined.  Add the sifted powdered sugar, the extracts, and sea salt.  Continue mixing on medium speed until frosting ingredients are combined and creamy.  Frost the completely cooled cupcakes.  Garnish with additional sprinkles.  Enjoy!!

 

 

Notes

  • I used confetti sprinkles in this recipe because they don’t bleed their color into the batter.
  • If you don’t have cake batter flavor, no worries!  Omit the flavoring and use 1/2 tsp almond extract + 1/2 tsp vanilla extract.  I tested the recipe both ways, and each version was delicious!
  • Pull the egg, milk, and sour cream from the fridge about an hour before you are ready to make the cupcakes.  They’ll be at room temperature when it’s time to bake!
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Keywords: small batch funfetti cupcakes, small batch, funfetti, cupcakes, funfetti cupcakes

Sourdough Cornmeal & Thyme Crackers

by 1 Comment

Have you done it? Have you dipped your measuring cup into the sourdough baking pool that has taken over pretty much every cooking/baking media outlet recently? If you made a starter, these Sourdough Cornmeal & Thyme Crackers are a great recipe to use the discard up! These crackers are slightly tangy, ultra-crunchy, and SUPER easy to make!! I’ve never met a cheese I didn’t love! And these crackers are a match made in heaven when it comes to dipping them in a steaming bowl of soup or spreading them with a rich, creamy cheese! And, did I mention this recipe uses just a smidge over a cup of flour? If you’re one of the many of us who is having trouble finding flour and you want to join in the baking fun, this easy recipe is a great one to try!

overhead view of a dark wood cutting board with an oblong blond wood vessel lined with a creamy colored flowy fabric a wine cork with cursive writing a small round dish of a creamy cheese spread with two vintage metal spreaders and several oblong everything spice dusted crackers are in it a sliced red apple and a grey plate with a vintage metal measuring cup filled with almonds and a candle resting on it surround the cheese and cracker board

Sourdough Baking is Fun!

I’ve had so much fun “distractibaking” with sourdough during this whole social distancing thing. There’s a tub practically overflowing with all of the Sourdough Cornmeal & Thyme Crackers I’ve made! The freezer is full of mini loaves of tangy and chewy french bread. There was that one sandwich loaf I made, but we won’t talk about that. It was a recipe that bombed miserably! The dough decided it wanted to rise rapidly at the end of the bake time. It grew so high it baked into the upper rack in my oven, and when I tried to pull it from the oven, the whole top half of the loaf ripped off! Thankfully, the crackers and french bread were a success!

overhead view of a ball of sourdough cornmeal and thyme cracker dough resting on a wooden cutting board dusted with flour a white linen towel a metal bench scraper and a metal measuring cup filled with flour surround the cutting board

Can we talk about the whole flour shortage?!?!

Have you had trouble finding flour??? Me, too! Gee Whiz!! I can’t imagine where people are storing all of the flour they are hoarding! Inside the toilet paper forts, they’ve built? Perhaps! An article {So sorry! I can’t recall who wrote the article!} I read suggested calling a local bakery to buy flour, which is totally genius! It helps out a local business, and our baking supply dilemma is solved!

sourdough cornmeal & thyme cracker dough being rolled out on a wooden cutting board dusted with flour that rests on a marble counter a few pieces of dough surround the rolled out dough a wooden rolling pin a black and white striped towel along with a square white ramekin filled with flour surround the dough

I’m so excited for you to try this recipe! If you don’t have dried thyme on hand, no worries! Use dried rosemary or your favorite herb, instead! This recipe is completely customizable! Part of the fun of making these are the endless toppings you can sprinkle on before baking!

Here are some yummy ideas!!

  • Finely grated Parmesan cheese and coarsely ground black pepper
  • Everything Seasoning {one of my fave ways to top this cracker!}
  • Grated Aged Cheddar with a sprinkle of pumpkin seeds
  • Za’atar
  • A combination of coarse sea salt, poppy, and sesame seeds
  • Montreal Steak Seasoning
overhead view of rolled out cracker dough on a parchment-lined cookie sheet with a bit of everything spices sprinkled on one of the crackers the sheet rests on a marble counter with a black and white striped linen towel a dark grey plate holds two small scalloped dishes one is filled with coarse sea salt the other is filled with everything spice mix

Whether you are working-from-home or you just need a quick lunch idea, these crackers are fantastic to keep on hand! I store mine in a Tupperware container on the counter so we can grab ’em and munch when hunger strikes!

These crackers are ideal for more than pairing with cheese! Some of my favorite ways to enjoy them are:

  • Top them with guacamole and thinly sliced tomatoes for a cracker tartine
  • Pile leftover roasted veggies and some grated cheddar and broil until the cheesy is bubbly!
  • Smear with that last bit of marinara sauce that may be hanging out in the fridge. Top with some grated mozzarella. Bake for a few minutes, and now you have a delicious personal-size pizza cracker!!
overhead view of sourdough cornmeal & thyme crackers on a marble counter a small grey plate with a bulb of roasted garlic and a few almonds with a piece of crackers being smeared with the garlic rest in the lower left corner in the upper right corner is a white scalloped dish filled with salted almonds and a black and white striped napkin

Now, go turn on some music! Tie on an apron and get the flour out! If you enjoy this recipe, forward it to a friend! Because, now more than ever, it’s nice to know someone is thinking of us! Can’t wait until we are dancing in the sunshine together again! Take care and happy baking, friends!

❤️~ Heidi

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overhead view of a dark wood cutting board with an oblong blond wood vessel lined with a creamy colored flowy fabric a wine cork with cursive writing a small round dish of a creamy cheese spread with two vintage metal spreaders and several oblong everything spice dusted crackers are in it a sliced red apple and a grey plate with a vintage metal measuring cup filled with almonds and a candle resting on it surround the cheese and cracker board

Sourdough Cornmeal & Thyme Crackers

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 1 hour+10 minutes
  • Cook Time: 32 minutes
  • Total Time: 1 hour + 42 minutes
  • Yield: 12 1x
  • Diet: Vegetarian
Print Recipe

Description

Sourdough Cornmeal & Thyme Crackers! Slightly tangy, ultra-crunchy, and oh-so-simple to make! Elevate your cheeseboard with these homemade crackers!  The perfect recipe for those new to sourdough baking!

Scale

Ingredients

1 cup sourdough starter discard

1 1/4 cups + 1 Tbsp all-purpose flour

3 Tablespoons yellow cornmeal

1 teaspoon dried thyme

1/2 teaspoon granulated garlic

3 Tablespoons extra virgin olive oil

1/2 teaspoon fine sea salt

optional garnishes:

coarse sea salt

everything seasoning, such as Trader Joe’s brand

Instructions

Make the dough at least one hour before rolling and baking:

  1. In a large bowl, whisk together the flour, cornmeal, thyme, garlic, and sea salt.
  2. Drizzle in the olive oil and whisk until incorporated.  Coating the flour with olive oil creates a SUPER crunchy, yet flaky, cracker!
  3. Add the sourdough starter and stir until a moist shaggy ball forms.  Let the dough rest for 5 minutes. The rest time allows the cornmeal to absorb any excess moisture. Therefore, when it comes time to knead the dough, you’ll use less flour! 
  4. Dust your counter with a bit of flour. Dump the dough onto your work surface and knead until a smooth ball forms. Add the least amount of flour you can while kneading. 
  5. Wrap the dough in plastic wrap and refrigerate for at least one hour and up to 24 hours.

Roll it & Bake it!

  1. Preheat the oven to 350°
  2. Line 4 baking sheets with parchment paper {if you only have two trays, no worries!  Use two and allow them to cool completely before baking the remaining crackers.!}
  3. Divide the dough ball in half. Wrap the remaining half in plastic wrap and return to the fridge while you roll out the other.  Divide each dough half into six pieces.
  4. Lightly dust the counter with flour.  Using a rolling pin {or empty wine bottle!}, roll each piece of dough into a thin rectangle.  Don’t get hung up on the shape!  You are aiming for uniform thickness, so the crackers bake evenly.  The thicker they are, the longer they take to bake!
  5. Transfer the unbaked crackers to the parchment-lined sheets. 
  6. Using the tines of a fork, prick each cracker several times.  Doing so prevents them from puffing during the baking process.  If you forget, it’s not a catastrophe!  Your cracker will just have a bit more personality!
  7. Brush each cracker with a smidge of water.  Sprinkle with the toppings of your choice.
  8. Place one sheet on the top rack of the oven and the second sheet on the bottom shelf.
  9. Bake for 24-32 minutes. {the baking time varies depending on how thick or thin the crackers are}
  10. Halfway through the baking time, rotate each cookie sheet, so the front is facing the back of the oven. Trade the sheets between oven racks as well.  The top moves to the bottom shelf and vise versa.
  11. When the crackers are golden brown and firm remove from the oven. Transfer from the cookie sheet to a wire rack to cool.
  12. Repeat with the remaining dough.

 

Notes

  • The dough needs to chill in the fridge for at least one hour and up to 24 hours. I usually make the dough the day before I am going to roll and bake them.  It adds a bit of a tangier flavor, the longer the dough rests!
  • You can easily substitute dried rosemary for the dried thyme. Or, create your own flavor creation!  This cracker dough is easily customizable!
  • If the dough starts to shrink, when you roll it, let it rest for 30 seconds and continue.  Because of the olive oil, this dough is super forgiving!
  • If you want to create smaller crackers instead of the sheet-style, the baking time may need to be adjusted.  When the crackers are golden brown and firm, they’re done!
  • Store baked crackers in a sealed container on the counter for up to one week.  
  • Category: Appetizers
  • Method: Baked
  • Cuisine: American

Keywords: sourdough, sourdough crackers, sourdough discard, crackers, sourdough cornmeal & thyme crackers

The Best Broccoli Cheese Soup

by 1 Comment

Well, Hello! I know. It’s been more than a minute since I’ve shared a recipe with you! I’m hoping The Best Broccoli Cheese Soup will grant forgiveness for staying away for such a long time! It’s what the world needs right now! A giant steaming bowl filled with fresh veggies floating in a rich and cheesy {but not tooooooo cheesy} broth makes everything a little more tolerable! It’s a giant hug in a bowl from me to you!

overhead view of two bowls of broccoli cheese soup each with a soup spoon resting in it or next to it a few dishes are resting at the top of the photo with salt pepper shredded cheddar cheese and minced chives

Not only is this broccoli cheese soup quick and easy to make, but it’s also forgiving as to what you put in it. No fresh broccoli on hand? No problem! Use frozen! The base for this soup is so flavorful you could pretty much use a variety of vegetables in place of the broccoli, and this soup will still be A-M-A-Z-I-N-G!! Going to the grocery store is stressful, and by no means do I want to encourage anyone to go there! Use what you have on hand. Stay home. Pour a GIANT glass of wine! Light a candle. Take a deep breath. Get the soup pot out!

overhead view of ingredients used to make The Best Broccoli Cheese Soup broccoli, a carrot with a vegetable peeler a chefs knife salt and pepper a chunk of cheddar cheese onion wedges a few cloves of garlic and chives rest on a marble counter

Jeff made a grocery run for us a few weeks ago {Sorry, Jeff!}. Thankfully, he came home with a couple of bags of broccoli! Honestly, at that moment I felt like we had won the freakin’ lottery!! We happily used them in place of lettuce for a salad. We roasted them with onions and mushrooms and served them alongside pasta with alfredo sauce. And then, halfway through the second bag, the florets started to look a little blah. I knew it was time to make some broccoli cheese soup! Our taste buds were happy and our bellies were full! In these moments, we can’t ask for anything more!

Overhead view of a pot of soup with a white ladle resting in it a stack of white bowls with soup spoons a dish of salt and pepper and a black and white striped napkin surround the pot

While we’re sheltering-in-place I have two things I look forward to every day.

  1. First things first! I must have coffee! Mmhmm, I am a girl that cannot form a complete sentence without it! Sometimes, under the influence of caffeine, I still have problems!
  2. Happy Hour!!! Also, non-negotiable! Anytime between noon and 4 p.m. is completely acceptable. In case you were wondering, my drink of choice is a Spicy Mexican Mule { reposado tequila, Q ginger beer, lime juice, and a sprinkle of chipotle powder on top~ delish!}

Now that this broccoli cheese soup is in heavy rotation at our house it gives me one more thing to look forward to! What are the treats you look forward to these days? I’m thinking about ordering a jigsaw puzzle. I saw this one and loved the soothing subject. Besides, I could finally (!!!) display a plant that our cat, Cabernet, couldn’t eat! Ha! Well, unless she stole one of the puzzle pieces… Yes, she will steal the pieces, and I’ll find them months from now under the couch or in some other random location. Okay, maybe the jigsaw puzzle isn’t a good idea after all!

overhead view of two bowls of soup topped with grated cheddar cheese dishes of salt and pepper and minced chives rest at the top of the photo with a few scalloped edge crackers resting by each bowl of broccoli cheese soup

For now, I’ll stick to tinkering with recipes and enjoying a drink or two with my own personal Instacart {AKA Jeff!}! Let me know in the comments what type of recipes you would like to see here on Yums & Kisses! Be safe! Stay healthy! I’ll be back soon! I have more delicious recipes I can’t wait to share with you! Take care! ❤️Heidi

P.S. The links I promoted are not affiliate links. I receive no compensation from the parties I promote. I just like to share the things I love! 💕

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overhead view of two bowls of broccoli cheese soup each with a soup spoon resting in it or next to it a few dishes are resting at the top of the photo with salt pepper shredded cheddar cheese and minced chives

The Best Broccoli Cheese Soup

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4 1x
  • Diet: Vegetarian
Print Recipe

Description

This broccoli cheese soup truly is The Best!! It’s a hug in a bowl!  Full of fresh {or frozen} broccoli, spices, and a velvety cheesy broth!  It’s delicious, budget-friendly, and freezes beautifully!

Scale

Ingredients

1/4 cup extra virgin olive oil

1/4 cup all-purpose flour

1 medium yellow onion, diced

2 cloves garlic, minced

salt & pepper, to taste

1 cup water

3 cups whole milk

4–5 cups broccoli florets

1/2 cup minced red, yellow or orange bell peppers

1/4 teaspoon chipotle powder

1 teaspoon smoked paprika

1/2 teaspoon dried thyme 

1 Tablespoon hot sauce {I used Frank’s Red Hot Sauce}

2 cups grated extra sharp cheddar, plus more for serving

1/3 cup grated carrot {about one carrot}

garnishes:

more shredded cheddar cheese

minced chives or scallions

Instructions

  1. Heat the olive oil in a soup pot over medium heat.  When hot, add the diced onion.  Season with salt and pepper. Saute the onion for 4 minutes. 
  2. Add the minced garlic and continue to cook for a minute longer. 
  3. Stir in the flour and continue to stir, cooking the onion/flour mixture over medium heat for two minutes.
  4. Add the milk, water, broccoli, spices, hot sauce and a sprinkle of salt. Bring the mixture to a slight boil and turn the heat to medium-low.  Stirring frequently, simmer the soup, uncovered, for 20 minutes.  The soup will thicken during this step.
  5. Remove the pot from the heat and stir in the shredded cheese and carrot. 
  6. Return the pot to the stovetop and continue to cook over medium-low heat until the cheese is completely melted and the soup is hot.  Season with more salt and pepper, if needed. 
  7. Serve garnished with minced chives and more shredded cheddar cheese.  Enjoy!
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: broccoli cheese soup, broccoli recipes,cheese soup, broccoli

Brown Butter & Cinnamon Latte

by 1 Comment

Brown Butter & Cinnamon Latte is just in time for the blustery Fall weather we’ve been having the past few days! I’m kind of late to the brown butter craze! After tasting it late last Fall I’ve fallen in love with it. A local coffee shop Jeff & I frequent had this same latte on their menu. I hope I make them proud with my version! It’s rich, creamy, nutty and sweet! Have you ever had brown butter? It has a deep toasted nut flavor that pairs perfectly with the warm, spicy sweetness of homemade cinnamon syrup! If you’ve never had brown butter your tastebuds are in for a treat!

overhead view of ingredients needed to make the cinnamon syrup and the brown butter a small white pot is filled with brown sugar with a tiny wooden spoon resting in it there are whole coffee beans cinnamon sticks and a segmented stick of butter

What is brown butter?

Brown butter is simply butter that is cooked until the excess moisture is boiled off. Which concentrates its’ flavor. And, the milk solids cook until toasted. Using a pan with a light color to it helps you clearly see what stage the butter is in. It can go from golden yellow to burnt in no time! I prefer to not strain the browned bits from the butter when it’s finished browning~that’s where all the flavor is! You may want to make a double batch! Because, before you know it, you’ll want to enjoy brown butter with breakfast, lunch, and dinner! Drizzle it over cooked steel-cut oats with sauteed apples. Toss hot pasta in it. And, top with roasted butternut squash and fried sage leaves! Once you master making brown butter you’ll add it to anything you can!

overhead view of the ingredients needed to make a brown butter & cinnamon latte on a rustic dark wood board rests a coffee beans cinnamon sticks wooden measuring spoons filled with cinnamon sugar a small white pot with brown butter with a tiny wooden spoon resting on it a small white pitcher with a black rim filled with cinnamon syrup sits in the middle of the photo a grey linen towel rests along the left side of the frame

When it comes to the coffee for Brown Butter & Cinnamon Latte, let me just say, there are no rules! If you love light, dark, or French roast, use it! Even if you love a cup of {gasp!} decaf, go for it! And, when it comes to steaming the milk, you can simply use the microwave. A few years ago I was gifted one of these gizmos. I love it and use it every single day! But, its a luxury not a necessity for this recipe. The advantage of using it is, it provides a nice frothy whipped milk topping.

a pitcher of hot milk being poured into a white speckled coffee mug that rests on a dark vintage metal tray that sits on a grey linen towel a small black vase filled with orange and red flowers rests in the background

If you do purchase one, I have a few bits of advice!

  • Always unplug it after use.
  • Store the milk frother separate from the unit it plugs into.

Both nuggets of advice will lengthen the life of the milk frother exponentially!

overhead view of two white coffee mugs topped with whipped cream and cinnamon sugar resting on a vintage dark metal tray on a grey linen towel a vintage spoon filled with cinnamon sugar rests next to the tray with a vase of orange and red flowers and a small white pitcher filled with cinnamon syrup a few dried fall leaves and coffee beans are scattered around the scene

I can’t wait for you to try this Brown Butter & Cinnamon Latte! Pair it with Apple Spice Streusel Muffins, Smoky Pumpkin Magic Bars or Gingersnap Streusel Pumpkin Scones with Lemon Glaze for the ultimate Fall treat! Subscribe at the bottom of the page if you enjoy my recipes and would like to receive them straight to your inbox!

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overhead view of two white coffee mugs topped with whipped cream and cinnamon sugar resting on a vintage dark metal tray on a grey linen towel a vintage spoon filled with cinnamon sugar rests next to the tray with a vase of orange and red flowers and a small white pitcher filled with cinnamon syrup a few dried fall leaves and coffee beans are scattered around the scene

Brown Butter & Cinnamon Latte

★★★★★

5 from 1 reviews

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Description

Brown Butter & Cinnamon Latte! A cozy way to start the day! Hot coffee and steamed milk combined with homemade cinnamon syrup and brown butter!  Why waste money at the coffee shop when you can enjoy this in your P.J’s!

Scale

Ingredients

For the Cinnamon Syrup~

1 cup of water

2~ 3-inch cinnamon sticks

3/4 cup light brown sugar

1/8 tsp sea salt

1 tsp vanilla extract

For the Brown Butter~

1 stick butter 

For the Cinnamon Sugar~

1/2 cup granulated sugar

3/4 tsp ground cinnamon

To assemble the Latte~

1 mug of fresh brewed hot coffee {preferably dark roast}

1/4 cup steamed milk

Freshly whipped cream, if desired

Instructions

To make the Cinnamon Syrup~

Add the water and cinnamon sticks to a small saucepan.  Bring to a boil, uncovered. Simmer for 10 minutes. Strain out the cinnamon sticks.  Combine the cinnamon-infused water, brown sugar, and salt. Stir until the sugar is dissolved. Bring to a boil over medium heat, uncovered. Lower the heat and simmer for 5 minutes. Remove pan from the heat and stir in the vanilla extract.  Set aside.

To make the Brown Butter~

Cut a cold stick of butter into Tablespoons.  Place the butter into a medium, heavy-bottomed saucepan.  Place the pan over medium-high heat.  The butter will melt, get bubbly, and release ALOT of steam!  When the cloudy milkfat on the top of the bubbling butter begins to dissipate grab the handle of the pan and swirl it on the burner in a small “O” motion.  This will keep the butter moving as it begins to brown, and help prevent it from burning!  When the butter has a nutty aroma and has changed to a light medium brown, remove the pan from the heat. Strain, if desired. I prefer to leave as much of the browned milk solids as I can. That’s where most of the nutty flavor is! The browning takes about 8 minutes from start to finish.

To make the Cinnamon Sugar~

Place the sugar and cinnamon into a small jar.  Shake until well combined.

To assemble the Latte~

Fill a coffee mug with hot, freshly brewed coffee. Preferably, a dark roast.  Add 2-3 Tablespoons of the cinnamon syrup to the mug. Add one Tablespoon of the warm brown butter, and stir well. Add the steamy frothed milk. Top with a few dollops of freshly whipped cream, if desired. Sprinkle with cinnamon sugar and serve! Enjoy!

Notes

Cinnamon Syrup was inspired by Food Network

Store leftover brown butter and cinnamon syrup in the refrigerator for up to two weeks.

If using refrigerated brown butter to assemble the latte, put the butter into the mug.  Microwave to take the chill off.

  • Category: Drinks
  • Method: Stirred
  • Cuisine: American

Keywords: brown butter cinnamon latte, hotdrinks,brown butter, latte,cinnamon

Smoky Pumpkin Magic Bars

by 1 Comment

Hey! How are you? I know. It’s been a bit since we last visited! My favorite proofreader endured major surgery. We’re back home now, thankfully! Life has been full of doctors’ appointments, prescription runs, and naps! Fun stuff! Seriously, let’s talk about something fun! Like Smoky Pumpkin Magic Bars! A classic bar cookie with a fun Fall twist! First, there is a thick, sweet, and spicy gingersnap cookie crust. Then, a layer of dark chocolate chips! A gooey and spicy pumpkin caramel mixture drenches the chips! Here’s where the smoky flavor comes in. Coarsely chop some smoked almonds and layer that over the pumpkin. And, just like the traditional magic bars, there’s a layer of toffee bits, butterscotch chips, and shredded sweet coconut!

a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Don’t be intimidated when you hear me talk about pumpkin caramel! All you have to do is mix pumpkin puree with half a can of sweetened condensed milk and some spices! When the bars bake, the heat of the oven makes the caramel for you!! Smoky Pumpkin Magic Bars are buttery, gooey, rich, chocolatey, sweet, spicy, and chewy. They tick all the boxes for bar cookie perfection! They are completely customizable, too! Don’t have gingersnaps? Use Vanilla Wafers or Oreos instead! Substitute white chocolate chips for the butterscotch chips! Keep the semi-sweet chocolate chips, toffee bits, and the smoked almonds, though! Please!

overhead view of nine squares of smoky pumpkin magic bars on a crinkled piece of brown kraft paper a small vintage serving knife rests in the upper left corner with a grey linen towel resting along the right side everything sits on a vintage dark wood board

I bake these in an 8×8-inch pan. I love how the bars are tall, gooey, and chewy! If you prefer a bit less of a gooey bar, feel free to bake these in a 9×13-inch pan. Keep in mind that the bake time may vary a bit with the thinner style.

close up view of a smoky pumpkin bar lying on a torn piece of brown kraft paper with a grey linen towel two forks and a blown out candle surrounding it

Pssst… The holidays are coming!

These are a great addition to your holiday baking list as well! You can totally make a couple of batches of these! Transfer the bars to an airtight container and freeze until it’s time to make cookie trays! Do you have a favorite cookie that is a must-make for the holidays? Leave a comment below and tell me what it is! I love to hear holiday baking traditions from people!

overhead view of several smoky pumpkin magic bars in a beige linen towel lined tray a small serving knife and chocolate chips along with a lit candle surround the tray

It seems that from mid-October until New Year’s Day goes by in a flash! I plan on stocking my freezer with several batches of these bars to get ready for the holidays! In fact, I have a stash of these right now! They’ve been a welcome treat after a week at the hospital! I’ve also been enjoying the Apple Spice Streusel Muffins! You know what they say ~ “An apple a day keeps the doctor away!”

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a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Smoky Pumpkin Magic Bars

★★★★★

5 from 1 reviews

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Description

Smoky Pumpkin Magic Bars are a Fall update to a classic bar cookie! Full of shredded sweet coconut, pumpkin puree, smoked almonds, chocolate, butterscotch, toffee chips, and spices! It’s sure to become a family favorite!

Scale

Ingredients

2 + 1/2 cups gingersnap cookie crumbs

10 Tbsp butter, melted

14-ounce can sweetened condensed milk, divided

3/4 cup pumpkin puree {not pumpkin pie filling}

pinch of sea salt

1/2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 cup smoked almonds, coarsely chopped

1 + 1/4 cups semi-sweet chocolate chips

1/2 cup butterscotch chips

3/4 cup toffee bits { I used Heath brand}

1 + 1/2 cups shredded sweetened coconut

Instructions

Preheat oven to 350°.  Line an 8 x 8 baking pan with foil.  Create a foil sling to easily remove the bars once baked and cooled.  Do so by tearing off a sheet of foil that is a couple of inches longer than needed. Press the foil into the pan leaving an overhang of foil over the sides.

Butter the foil and any exposed areas of the pan that may be peeking through.

Combine the gingersnap crumbs and melted butter.  Press into the bottom of the prepared pan.

Combine the pumpkin puree, HALF of the sweetened condensed milk, salt and spices.

Sprinkle the chocolate chips evenly on the crust

Pour the pumpkin mixture over the chocolate chips. Then, layer the smoked almonds, toffee bits, butterscotch chips, and lastly the coconut flakes on top.  Drizzle the remaining sweetened condensed milk evenly over the coconut.  Place the pan in the oven and bake for 30-40 minutes.  The edges will be golden brown. Remove from the oven and let cool completely.  When completely cool, grab the foil edges, and lift the bars out of the pan. Place on a cutting surface.  Cut into 9 large squares or the desired size.

recipe adapted from Bakers Royale

Notes

I purchased a 1-pound bag of gingersnap cookies and crushed all of them. The leftover crumbs I store in the freezer for future use. Or, you can bake a batch of Gingersnap Streusel Pumpkin Scones with the leftovers!

If you don’t have a food processor to pulverize the cookies into crumbs, no worries!  Put the cookies in a ziploc bag.  Use a rolling pin to crush the cookies into crumbs!

If you prefer a less gooey bar, bake these in a 9×13 baking pan. The bake time may vary with the larger pan.

  • Category: cookies
  • Method: bake
  • Cuisine: american

Keywords: smoky pumpkin magic bars

Apple Spice Streusel Muffins

by 1 Comment

Yay! It’s official! Fall has arrived! Let’s celebrate by making a batch of Apple Spice Streusel muffins! I don’t make a ton of muffins or quick bread the other three seasons of the year. But, Fall arrives, and I break out the muffin pans! I love a kitchen counter loaded with baked goods! MMMHMM! I want them all! Streusel-topped. Drizzled with glaze. Loaded with apples! The Best! These muffins are rich and tender! Packed with juicy grated apples, sweet cinnamon, and nutmeg! And, because I love anything topped with an oat-studded crunchy streusel, I went there! And, THEN, I couldn’t resist a drizzle of lemon glaze! A little sweet and tangy lemon glaze never hurt anything!

a single muffin sits to the front of the picture on a piece of parchment paper with a fork a tray of apples sits in the right corner of the frame and a cooling rack filled with apple spice streusel muffins rests on the left side of the frame

We are lucky to have an awesome family-owned and operated fruit farm close to us. They carry a wide variety of traditional and heirloom varieties of apples. I love going there because they have baskets of each apple variety for sampling. There are baskets of Mollie’s Delicious, Zestar, Winesap, Elstar, Ginger Gold, Macintosh, Honeycrisp. There are so many varieties I can’t even name them all!

close up view of a black cooling rack with crinkled white parchment paper a batch of apple spice streusel muffins with white glaze drizzled over them

Why am I rambling about apples and fruit farms?

It’s a nudge! A nudge to tug on a cozy sweater, get in the car, roll the windows down. And, drive past vineyards of plump ripe grapes {smell the air! It’s the best!}. Visit a small-town apple or pumpkin festival! Munch on a bag of sweet and salty Kettle Korn! Have a spicy, hot cider! Visit a local fruit farm/orchard! Buy a giant bag of fresh and delicious apples! And, when you get home. Fire up the oven. Grate some of the apples, and mix up a batch of these Apple Spice Streusel Muffins! They are perfect for breakfast, brunch, or dessert {top with a scoop of creamy vanilla ice cream, of course!}!

overhead view of a white linen towel on a concrete counter with a black cooling rack a crinkled piece of white parchment paper with a flat vintage metal grater with a single apple spice streusel muffin on it a few muffins are scattered about the counter with a single green and red apple and a small white pitcher with a black rim filled with small cinnamon sticks

I’ll confess to you guys. Apple treats aren’t usually my first choice. But this streusel and glaze covered muffin? They have converted my pumpkin-loving tastebuds! What are your favorite apple treats? Leave a comment below to let me know! Happy Fall, Everybody!

XO~ Heidi

Looking for more Fall recipes? I gotcha covered!

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close up view of a black cooling rack with crinkled white parchment paper a batch of apple spice streusel muffins with white glaze drizzled over them

Apple Spice Streusel Muffins

★★★★★

5 from 1 reviews

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Description

Apple Spice Streusel Muffins are loaded with juicy grated apples, sweet cinnamon, nutmeg, and rich brown sugar!  Then, topped with a sweet and crunchy sugar and oat streusel!  Finish with a perfectly balanced lemon glaze and breakfast is served.  Perfect as an addition to your next brunch, as well!  

Scale

Ingredients

For the Streusel:

6 Tbsp all-purpose flour

2 Tbsp light brown sugar

1/4 cup granulated sugar

1/8 tsp sea salt

1/4 tsp ground cinnamon

5 Tbsp regular rolled oats

4 Tbsp softened unsalted butter

1/8 tsp almond extract

For the Muffins:

2 cups of all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 stick of unsalted butter, melted and cooled

2 large eggs, at room temperature

1/2 cup full-fat sour cream, at room temperature

1/2 cup whole milk, at room temperature

1/2 tsp vanilla extract

1/2 tsp almond extract

3/4 cup packed light brown sugar

zest of one lemon

one packed cup of grated apple ~ Lay the grated apples on a piece of paper towel to absorb any excess moisture! { I used Macintosh!}

For the Glaze:

1 cup of powdered sugar, sifted

pinch of sea salt

1 Tbsp butter, melted

1 Tbsp. + 2 tsp. fresh lemon juice

Instructions

Preheat the oven to 350°.  Spritz a 12-cup muffin pan with cooking spray.  Put a cupcake liner into each well.  Set Aside.

Melt the butter for the muffin batter and set it aside.

Make the Streuesel: 

Combine the dry ingredients and add the softened butter.  Use your fingertips to pinch the ingredients together until pea-sized clumps form.  Drizzle the almond extract over the streusel.  Pinch a bit more to work it in. Set aside.

Make the Muffins:

In a medium-sized bowl whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.  Place the brown sugar and lemon zest in a stand mixer fitted with a paddle.  Mix for one minute.

Add the melted and cooled butter and mix for another minute. Scrape the bowl down. Add the eggs, sour cream, and extracts. Mix for one more minute.  Scrape the bowl again. Add the dry ingredients. Mix on low speed while drizzling in the whole milk.  Mix until just combined.  Remove the bowl from the stand mixer and fold in the grated apples. Divide the batter among the muffin cups.  Top each muffin with streusel.  Pat the streusel into the batter to make sure it doesn’t roll off during baking.

Bake for 25-30 minutes or until a toothpick inserted can be removed and has just a few moist crumbs clinging to it.  Remove the pan from the oven and place on a wire cooling rack.  Cool for 15 minutes in the pan and remove them from the pan.  While the muffins cool, make the glaze.

Combine all of the glaze ingredients and whisk until combined.  When the muffins are completely cool, dip a whisk into the glaze, and quickly flick your wrist back and forth to decorate the tops of the muffins. Enjoy!

Notes

Use your favorite apple for this recipe.  Just be sure it’s an apple variety suited for baking or cooking.  I recommend Macintosh, Granny Smith, Zestar or Winesap apples.

Mixing the brown sugar and lemon zest together releases the lemon oil from the zest and gives the apple muffins a “flavor-lift”!

Sifting the powdered sugar before making the glaze guarantees the finished glaze will be smooth and beautiful!

Don’t skip placing the grated apple on a paper towel to absorb the excess moisture!

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: applespicemuffins, applestreuselmuffins, apple muffins ,baking, fallbaking, applespicestreuselmuffins, breakfast, brunch, cinnamonandspice

No- Boil Mac & Cheese with Broccoli and Bacon

by 1 Comment

Is there anybody out there that doesn’t love a cozy, creamy, cheesy, hot bowl of macaroni and cheese?! This No-Boil Mac & Cheese with Broccoli and Bacon will have you falling even more in love with it! In the time it takes the oven to heat, you make a rich and velvety cream sauce loaded with cheddar cheese. Pour it over a pan full of uncooked pasta, broccoli florets, and chopped cooked bacon. Pop it in the oven, and 40 minutes later, dinner is served. While the mac & cheese bakes, pour yourself a glass of wine and relax!

overhead view of a large black cast iron skillet filled with macaroni and cheese with a vintage metal spoon dug into it the skillet rests on a beige linen towel with a few pieces of raw trumpet-shaped past scattered around it

Raise your hand if you hate having a pile of dishes to deal with after dinner! Yeah, me too! That’s why I love this recipe! You make the sauce in one pot, and bake the mac & cheese in another. And you’re done! No boiling the pasta. Then, drain the pasta. Then, make the sauce. And, by the time you’ve pulled the finished dish out of the oven the sink is overflowing with dishes! No, thanks! Dinner is a lengthy affair in our house. It takes us a good two hours to eat dinner. The last thing I want you or I to do after a relaxing meal is stand over a sink full of hot, soapy dishes and scrub them!

overhead view of some of the ingredients used to make No-Boil Mac & Cheese on a dark metal background there is a flat vintage cheese grater with a small chunk of cheddar cheese a small dark metal measuring cup filled with sour cream a few pats of butter stacked three high a crinkled brown paper bag filled with trumpet shaped raw pasta a glass measuring cup with milk some grains of salt and a black bowl filled with shredded cheddar cheese and a few broken pieces of pasta are scattered around the scene

Let’s talk about ingredients for a moment

Whatever you do, don’t use fat-free or reduced-fat ingredients to make No-Boil Mac & Cheese with Broccoli and Bacon. This recipe requires full-fat products to maintain that rich, creamy texture we all love in a stellar macaroni and cheese! If reduced-fat items are used, the final dish will be chalky, and clumpy.

If you prefer to use the traditional elbow macaroni or a similar size/shape noodle, you’ll save 10 minutes on the bake time. Crunched for time? Choose a small noodle! I prefer a thicker style of pasta. I used this. It provides a bit of a chewy texture to the baked mac & cheese. Some of the noodles pop- out above the layer of cheddar cheese while it’s baking and get a little crispy, too. How about you? Do you like the crispy bits of pasta and cheese that form? Or, do you prefer your mac & cheese soft and creamy, throughout?

overhead close-up view of a small black bowl filled with baked no-boil macaroni and cheese with broccoli and bacon garnished with chopped chives it rests on a flat vintage metal cheese grater with a black and white striped towel resting next to it and a scallop-edged metal bowl filled with chopped chives and a small wooden spoon rest in the upper right corner

If you’re feeling fancy and you want to dress your mac & cheese up, throw a handful of french fried onions on top during the last few minutes of the bake time. Extra chopped bacon is always a winner, as well. Or, my personal favorite, a few {or, a lot!} slices of pickled jalapeños! Thinly sliced chives or scallions are never a bad idea, either!

overhead view of two black bowls filled with mac and cheese garnished with chives a vintage metal fork rests in each bowl one of the bowls rests on a black plate with a flat metal vintage cheese grater and a small piece of crinkled white paper under it one piece of uncooked trumpet pasta rests to the left of the bowl a small scalloped edge metal bowl with chopped chives and a small wooden serving spoon is in the upper right corner and a black and white striped towel rests in the upper left corner

If you happen to have leftovers, they make a fantastic lunch the following day! If you make this recipe, leave a comment below and tell me how much you loved it! With the first official day of Fall approaching, you’ll want to keep this recipe handy. It’s the perfect dish to warm you up when the days get chilly! ~ XO, Heidi

Looking for something to serve with this dish? Here are some recommendations!

Chipotle Coleslaw

Triple Berry & Ancho Chile Sangria

German Chocolate Ice Cream Cake

Chewy Chocolate Chip Cookies

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overhead close-up view of a small black bowl filled with baked macaroni and cheese garnished with chopped chives it rests on a flat vintage metal cheese grater with a black and white striped towel resting next to it and a scallop-edged metal bowl filled with chopped chives and a small wooden spoon rest in the upper right corner

No- Boil Mac & Cheese with Broccoli and Bacon

★★★★★

5 from 1 reviews

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Description

No-Boil Mac & Cheese with Broccoli and Bacon! A velvety cheese sauce coats uncooked pasta, broccoli florets, and crispy bacon. While the oven heats up, you make the sauce! Pop the assembled dish in the oven for 30-40 minutes to bake, and dinner is ready! With only two pans to wash, what’s not to love about this recipe?! 

Scale

Ingredients

3 slices cooked bacon, chopped 

3 Tbsp butter

2 Tbsp all-purpose flour

2 cups of whole milk

1 cup of water

1/4 cup of heavy cream

1 tsp sea salt

1 Tbsp dried minced onion

1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp crushed red pepper flakes

1 tsp dijon mustard

1/2 cup full-fat sour cream

1 cup shredded cheddar cheese, for the sauce

3/4 cup shredded cheddar cheese, for topping before baking

2 cups chopped broccoli florets

7-ounces dry uncooked pasta {see notes}

minced chives, for garnish 

Instructions

Preheat the oven to 350°. Lightly butter a nine-inch cast iron skillet.  If you don’t have a skillet use a 8×11.5-inch baking dish.  Place the skillet or baking dish on a cookie sheet.  The skillet or dish will be very full and the cookie sheet will catch any drips!

Put the dry, uncooked pasta into the baking vessel. Place broccoli florets and bacon on top. Set aside.

Combine the salt, dried onion, and spices in a small ramekin.

Melt the butter in a medium-sized saucepan.  When butter is hot and just a tad bubbly, add the flour and whisk for one minute. Whisk in the milk, cream and water. Add the spice mixture and dijon mustard and whisk well. Over medium-high heat bring to a boil, while whisking constantly. Continue whisking constantly, and reduce the heat to medium-low. Simmer until slightly thickened, about 5 minutes. Add the sour cream and whisk until smooth.  Remove the pan from the heat and whisk in the one cup of grated cheddar, until smooth.  Pour the cheese sauce over the prepared baking vessel. Stir lightly to coat the ingredients with the sauce.  Sprinkle the remaining 3/4 cup of cheddar over the top.  Place the baking vessel in the oven {on the cookie tray}. If you use a thinner type of pasta such as elbow macaroni or rotini the skillet will bake between 25 and 30 minutes. If you use a thick, sturdy style of pasta such as rigatoni or trompetti the skillet will bake between 35 and 40 minutes.  The casserole will be bubbly, the pasta tender, and a few edges will be browned. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with minced chives just before serving, if desired.

Recipe adapted from Rachel Ray

 

Notes

I used Trompetti pasta for the mac & cheese. {not an affiliate link, just sharing what I love!}

I like a creamy style mac & cheese. If you prefer a tad drier mac & cheese use 8-ounces of dry pasta instead.

Do something nice for yourself while the No-Boil Mac & Cheese bakes.  You deserve it!!!

 

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: noboilmacandcheese macaroniandcheese broccoli bacon dinner quickandeasy