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YUMS & KISSES

Heidi Clark

Bourbon Bacon Baked Beans

by 4 Comments

Baked beans may not be the sexiest dish to grace a picnic table. But, we are going to change that today, friends! These Bourbon Bacon Baked Beans (say that three times! LOL!) are to-die-for!! Seriously, they are highly addictive! And, you won’t find many dishes this delicious that take such little time to prepare! The recipe starts with a can of baked beans. You could just dump the beans and heat them in the microwave. But that would just be sad! Let’s take that can of baked beans and add smoky hickory bacon, paprika, and bourbon! Also, brown sugar, ketchup, dijon mustard, and a few more delicious ingredients to elevate this humble dish to new heights! I promise this dish of Bourbon Bacon Baked Beans will come home empty from the next picnic you attend!

overhead view of a small white baking dish filled with unbaked beans with a bottle of bourbon a small round white dish of brown sugar with a small wooden spoon filled with brown sugar on a marble counter with a small round white ramekin of chopped bacon and a small wood cutting board with diced onions and a kitchen knife

My childhood memories are filled with family reunions and the 4th of July picnics! My family would always go to a park on the shores of Lake Erie. We could hear the low volume of an FM radio. Hot dogs and hamburgers sizzled on grills cloaked in thin plumes of gray smoke. My mom always organized tons of games for my cousins and me! After a few hours of running around laughing and shrieking, we would gather around long splintery picnic tables draped with vinyl tablecloths topped with various contributions from family members. There were always creamy deviled eggs, tangy potato salad, a bucket of spicy fried chicken. What I remember the most is my mom’s baked beans! Creamy beans swimming in ketchup, brown sugar, and mustard sauce studded with nuggets of chewy bacon and softened diced onions!

close up view of a wooden spoonful of baked beans lifted out of a square white baking dish filled with bourbon bacon baked beans

My mom would have never added bourbon to her baked beans! Her daughter, however, oh yes! Let there be bourbon in our beans! The notes of vanilla, smoke, and caramel the bourbon lends to this dish make it amazing! The bacon and smoked paprika combine with the bourbon to make these beans taste as if they cooked over a crackling campfire!

a wooden spoon scooping bourbon bacon baked beans from a square white baking dish that rests on a white napkin printed with small dark blue stars a small jar filled with daisies rests on a small wood board with a stack of small white paper plates with a light grey oblong rock weighing them down

We could always take the long route to make baked beans. We could rinse and soak dried beans overnight, rinse and drain them again, and then cook them! But why would we waste our sunny summer days doing that? There’s no shame in starting with a can of prepared baked beans and making them fancy! In case you’re curious, I used these. And, not because they are paying me! They are just plain delicious and make an excellent canvas for this dish! And, it gets us out of the kitchen and at the picnic table in no time!

a small white paper plate filled with bourbon bacon baked beans with a white plastic spoon resting next to it a square white baking dish filled with baked beans and a wooden spoon an array of red white blue and white coloring pencils a white napkingwith small blue stars a few half eaten plates of beans and small white paper plates are below the filled plate of beans

If you are looking for more delicious recipes for the 4th of July try these!

Blackberry & Herbed Goat Cheese Crostini with Hot Honey Drizzle is so gorgeous! They’re almost too pretty to eat! Toasted slices of baguette are topped with a rosemary and chive flecked goat cheese spread. Garnish with a juicy blackberry and drizzle with a spicy homemade hot honey for an appetizer you won’t soon forget!

The 4th of July is the perfect time to get crazy, making berry recipes since the indoor and outdoor markets are overflowing with them! You’ll find me making Blueberry Lemon Coffee Cake for breakfast! Sipping more Triple Berry & Ancho Chile Sangria than I should be! And churning batch after batch of Blueberry & Oatmeal Creme Pie ice cream! The ice cream uses blueberry jam instead of fresh berries, so if you find your pantry overflowing with homemade (or store-bought!) blueberry jam, this is a delicious way to use it up!

Greek Tuna & Pasta Salad and Buffalo Chicken Pasta Salad are totable all-in-one dishes that we love to enjoy al fresco on hot summer nights!

And since no meal is complete without a little something sweet!

Try one (or all!) of these recipes!

a closeup view of bourbon bacon baked beans with a wooden serving spoon in a square white baking dish resting on a white napkin with small dark blue stars a stack of white paper plates peaks in the front right corner in the back right corner is a small blonde wood board topped with a small glass jar filled with daisies an oblong dark grey rock and a small glass filled with white plastic spoons

I wish you all a fantastic holiday weekend! Enjoy the sunshine! Stay safe! Eat well!

♡Love, Heidi

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a wooden spoon scooping bourbon bacon baked beans from a square white baking dish that rests on a white napkin printed with small dark blue stars a small jar filled with daisies rests on a small wood board with a stack of small white paper plates with a light grey oblong rock weighing them down

Bourbon Bacon Baked Beans

★★★★★

5 from 1 reviews

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Description

Bourbon Bacon Baked Beans! Hickory smoked bacon, a nip of bourbon, brown sugar, and smoked paprika elevate this picnic standard to a new level! Prepare to take an empty dish home!

Scale

Ingredients

28 ounce can vegetarian baked beans

1/3 cup ketchup

1 Tablespoon Dijon mustard

2 Tablespoons packed brown sugar

1/4 cup bourbon

4 thick slices hickory smoked bacon, cooked

1 small onion, diced

3/4 teaspoon smoked paprika

2 teaspoons Worcestershire sauce

Instructions

  1. Preheat the oven to 350°.
  2. Chop the cooked bacon into small pieces.
  3. In a large bowl combine all of the ingredients.
  4. Pour into an 8×8 baking dish.
  5. Bake for 35-40 minutes, until hot and bubbling.
  6. Serve!

Notes

  • I used a can of Bush’s Vegetarian Baked Beans. You can use your favorite brand!
  • Make this dish vegetarian by omitting the bacon and Worcestershire sauce! Or, if you have a vegetarian brand of Worcestershire on hand, use that!  Annie’s makes a good one!
  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: bourbon bacon baked beans, baked beans, bacon, bourbon, bourbon and bacon, beans

Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce

by 2 Comments

I have become one of “those people.” You know what I mean. The people you ask what something tastes like, and they respond, “Well, it tastes like chicken!” Hmmph. I know you might be a bit skeptical at this point. And I don’t blame you! But, friends, this recipe does taste like that fast-food favorite! And, bonus points(!) these delicious Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce are high in fiber, meatless, and healthy!! Their meaty texture comes from a combination of high-fiber quinoa, eggs, and cheddar cheese! So get out of the drive-thru and into the kitchen!

a vegetarian chicken nugget being dipped into a small white ramekin of honey mustard sauce a stack of nuggets rest next to the ramekin on a small wooden tray resting on a white linen towel in the background is a stack of small white plates with more nuggets

I’ve been making this recipe for several years now. And, I had every intention of naming them “cheddar herb quinoa cakes”! But, every time I ate them, I kept saying to Jeff, “these taste like chicken nuggets, only better!” I was a strict vegetarian for 23 years. And while I now enjoy a little bit of meat, our diet is 90% vegetarian. In recent times meat has become a bit scarce. Not to mention pricy! The great thing about meatless dishes is your grocery dollars go a lot further! We all love saving money, right?! Now we can enjoy a recipe with that hearty, meaty texture without blowing the budget! Plus, you won’t feel weighed down as we do after a greasy fast food meal!

overhead view of a small white speckled bowl filled with cooked quinoa with a small wooden spoon dipped into the quinoa the bowl rests on a small black round cooling rack with a white linen towel draped around the right side of the rack

This is where Vegetarian Chicken Nuggets start!

Right here with a bowl of yummy cooked quinoa! Did you know quinoa is actually a seed? It comes from the Chenopodium plant, which is a member of the spinach, chard, and beet family. I love the chewy texture it has, yet it’s light and fluffy at the same time! And it’s incredibly versatile! We enjoy it mixed into our morning bowl of oatmeal, as a salad for lunch, and of course, in this yummy recipe, I’m sharing with you today! I buy a giant bag of quinoa at our local Costco for a little over ten bucks. It’s a bargain! One thing to note about quinoa, there’s one little thing that you must do before cooking it! Put the quinoa in a fine-mesh strainer and rinse it with cold water for a solid minute or two. Quinoa contains a phytochemical call saponin. Rinsing the quinoa removes the saponin, which will leave the quinoa with a bitter flavor if not removed. Long story short: rinse, rinse, rinse!!

overhead view of a small black cast iron skillet resting on a white linen towel the skillet is filled with vegetarian chicken nuggets standing upright with the sides of the nuggets in view in the corner is a hint of a white plate with a small white ramekin filled sauce a small wooden spoon rests on the edge of the ramekin

Let’s walk through the recipe!

To make Vegetarian Chicken Nuggets with Honey Mustard Sauce Dipping Sauce:

  1. Make the Honey Mustard Sauce. Refrigerate until serving time.
  2. Rinse the quinoa.
  3. Cook the quinoa. You’ll know it’s done when it’s tender, and you can see the little curlicue tendrils pop out—{See the cooked quinoa photo above for reference}.
  4. Cool the quinoa to room temperature. You can speed up the cooling by spreading the quinoa in an even layer on a cookie sheet and placing it on a wire rack.
  5. While the quinoa cooks, assemble the remaining nugget ingredients in a large mixing bowl.
  6. When the quinoa is cool, add it to the nugget mixture.
  7. Cook the nuggets!
  8. Dip the hot nuggets in the homemade Honey Mustard Sauce and enjoy!
close up view of a stack of four vegetarian chicken nuggets resting on a small white plate with a sprig of thyme on top the plate sits on a white linen towel in the background is a small wooden tray filled with vegetarian chicken nuggets with a small white ramekin with a small wooden spoon resting on the edge

If you know someone who would enjoy this recipe, please, forward it to them! And, don’t forget! You can subscribe to receive recipes every time I post a new one! Just go to the subscribe box at the bottom of the page and enter your first name and email, push Yes for Yums! Voila!! You’re signed up! I promise you I will never sell your email address! You can also follow me on Pinterest and Bloglovin’!

Here’s a few more recipes from Yums & Kisses that you’ll love!

  • The Best Homemade Onion Dip! Honestly, it is! With the 4th of July coming up, you’ll want to make a batch of this to have on hand! There’s nothing better with potato chips than this dip! Plus, you’ll save a trip to the grocery store since you probably already have the ingredients for this recipe!
  • Going on a bike ride this weekend? These No-Bake Peanut Butter Energy Bars are sturdy enough to take on-the-go! Peanut butter, honey, oats, coconut, millet, ground flax seeds, chocolate chips, and more will keep you fueled up for a full day of activity!
  • If you’re lounging poolside this weekend, a cold pitcher filled with fruity and floral Watermelon Elderflower Sangria is always a good idea! Watermelon and strawberries turn this refresher a gorgeous rose color! Serve some of these along with it!
  • And, because cake and ice cream is never a bad idea! Make my German Chocolate Ice Cream Cake! A cake so rich and fudgy it’s borderline a brownie topped with a thick layer of chocolate ganache, store-bought vanilla ice cream, and coconut-pecan frosting!

Have a fantastic weekend, friends! Stay safe! Stay healthy! I’ll see you here next week!

Love,

Heidi

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a vegetarian chicken nugget being dipped into a small white ramekin of honey mustard sauce a stack of nuggets rest next to the ramekin on a small wooden tray resting on a white linen towel in the background is a stack of small white plates with more nuggets

Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce

★★★★★

5 from 1 reviews

Print Recipe

Description

Vegetarian Chicken Nuggets with Honey Mustard Dipping Sauce! A healthy non-fried version of a fast-food favorite! High-fiber quinoa combines with cheddar, herbs, and eggs to create a meaty texture! Terrific for lunch, dinner, and snacks! A not-too-sweet homemade honey mustard dipping sauce takes this dish over-the-top! 

Scale

Ingredients

For the Nuggets:

1/2 cup uncooked quinoa

1 cup water

4 large eggs, beaten

1 teaspoon sea salt

black pepper, to taste

3/4 cup panko breadcrumbs

2 cloves garlic, minced

3/4 cup grated extra-sharp cheddar cheese

1/3 cup minced chives

 1 Tablespoon fresh thyme leaves, minced

1/2 teaspoon onion powder

1 Tablespoon fresh lemon juice

For the Dipping Sauce:

1 Tablespoon honey

1 Tablespoon Dijon mustard

1/4 cup full-fat mayonnaise

1 teaspoon apple cider vinegar

1/8 tsp sea salt

dash of cayenne pepper

Instructions

For the Dipping Sauce:

  • Whisk all of the sauce ingredients in a small bowl until thoroughly combined. Cover and refrigerate until serving time.

To Cook the Quinoa:

  • Place the raw quinoa in a fine-mesh strainer.  Rinse with cold water for 1-2 minutes. Don’t skip the rinsing process, or the quinoa will have a bitter taste!
  • Drain the quinoa thoroughly and place in a medium-sized saucepan with the water.
  • Bring to a low boil, uncovered, over medium-high heat.  Once the quinoa is at a low boil, lower the temperature to simmer for 15 minutes gently.  When the quinoa is fully cooked, it will be tender, and you’ll see little tendrils pop out of the quinoa.
  • Remove the pan from the heat and let stand for 5 minutes to allow the quinoa to absorb any remaining water in the pan entirely.
  • Cool completely and proceed with the rest of the recipe. To quickly cool the quinoa, you can spread it in an even layer on a cookie sheet.

To Assemble the Nuggets:

Place the cooked and cooled quinoa in a large bowl. Add the remaining ingredients and stir to thoroughly combine.

  • Heat a large non-stick pan or electric griddle over medium heat.
  • Scoop the quinoa mixture with a small ice cream scoop that portions 2 Tablespoon servings.
  • Pack each scoop tightly with the mixture.  This helps the nuggets retain their shape during the cooking process.
  • Place each scoop on the hot pan.  Let each nugget cook for a minute or so and then use a small spatula to flatten the top of each portion to form a small patty.
  • Cook 4-6 minutes per side.  The nuggets will be golden brown, and if you press the top, it will spring back and feel firm when they are fully cooked.
  • Remove the nuggets from the pan and serve immediately with the dipping sauce. If using a non-stick pan, you’ll cook the nuggets in batches.  Keep the cooked nuggets warm until serving time by placing them on a wire cooling rack over a cookie sheet. Place in a 200° oven while cooking the remaining nuggets.

 

Notes

  • Add a bit more lemon juice or water to the nugget mixture before scooping if it seems dry.  The mixture should be moist, so when you scoop, it holds its shape on the griddle and doesn’t fall apart.
  • Category: Dinner
  • Method: Griddle
  • Cuisine: American

Keywords: vegetarian chicken nuggets, honey mustard sauce, quinoa, quinoa patties, meat free nuggets

Triple Lemon Ice Cream

by 1 Comment

Have you seen lemon ice cream in the grocery store? Sure, there’s lemon sherbet and lemon sorbet, but ice cream? Nope! For the sake of the best lemon ice cream recipe you will ever make, I churned batch after batch of sweet and tangy Triple Lemon Ice Cream! I promise you, one bite and you’ll lose your mind!

a hand holding up two scoops of triple lemon ice cream on a sugar cone

So, we have a birthday in our house this week! I won’t tell you how many years young Jeff will be. Let’s just say he’s not so young! Ha! When I asked the birthday boy what he wanted for his birthday dessert, I totally expected him to choose one of his favorites. Such as:

  • His Aunt Jess’s Banana Split Ice Box Cake
  • Yellow Cake with Chocolate Frosting
  • Lemon Meringue Pie

But no! He didn’t choose any of them! Without hesitation, he said, “Triple Lemon Ice Cream.” Cue the record scratch! I mean, I’ve been churning out batch after batch of this frozen lemony goodness for weeks! One would think he would be tired of it! Friends, that is a testimonial to how delicious this ice cream is!

a close up of a scooped out portion of Triple Lemon Ice Cream the lemon filling from the lemon squares stripe the ice cream along with visible nuggets of the crust from the cookie bars that are folded into the ice cream

What makes it Triple Lemon Ice Cream?

  1. We start by infusing granulated sugar with lemony goodness! Trust me! This step is so simple! You’ll be doing this for all your lemon desserts! Put sugar in a bowl with the zest of a couple of lemons and beat with a handheld mixer or stand mixer for a few minutes. The grit of the sugar breaks down the zest and releases its aromatic oils. It’s a simple way to add major lemon flavor into the sugar!
  2. Punch up the lemon flavor even more with pure lemon extract!
  3. Last but not least, we mix in bite-size nuggets of leftover Sweet & Salty Lemon Squares! They add a lemon pie quality to the ice cream! The filling creates tangy stripes of flavor! The caramelly bits of sweet and salty crust add chewy bits of texture!
a parchment lined metal loaf pan filled with ice cream a metal scoop is digging into it and a scoop is being dragged forward two sugar cones rest next to the pan in the background is a white paper doily lined small glass cake pedestal with a stack of white plates several small dessert spoons and a stack of sugar cones to the right is a small white bowl filled with whole lemons and a white linen towel

If you haven’t made the Sweet & Salty Lemon Squares yet, let me say they are worth making just for this recipe!

a trio of small white ramekins filled with a scoop of ice cream a lemon wheel sits under the bowl or next to each one with a small metal dessert spoon a few sugar cones a bowl filled with lemons a vintage wooden handle ice cream scoop and a white linen towel surround the dishes

If you love ice cream here are more recipes to try!

  • Blueberry & Oatmeal Creme Pie Ice Cream~ This is still one of my favorite recipes to date. Jammy bits of juicy blueberries swirled through a vanilla/almond ice cream studded with bits of chopped oatmeal cream pies. With the Fourth of July coming up, this will be a great recipe to print or pin to your Pinterest boards!
  • Funfetti & Thin Mint Cookie Ice Cream~ Confetti sprinkles and refreshing bits of chocolate/mint cookies! Need I say more? Growing up, my Mom would hide the Girl Scout Thin Mint Cookies. I could have all the Samoas and Tagalongs I wanted, but the Thin Mints? Uh-Uh! Hands off! Now that I’m an adult, I stash several extra boxes in the pantry each Spring. Mine! All Mine!! This recipe was a delicious way to stuff a few more into my diet!
  • German Chocolate Ice Cream Cake~ If you are a fan of cake and ice cream, this one is for you! The recipe starts with a homemade chocolate cake that is so rich and fudgy it’s borderline a brownie! Add a layer of rich chocolate ganache, store-bought vanilla ice cream, and German Chocolate frosting complete this show-stopping Summer dessert! This is one of my most saved recipes on Pinterest!
overhead view of a parchment lined metal loaf pan filled with Triple Lemon Ice Cream the top is dotted with a few lemon wheel segments two empty sugar cones rest next to the pan on a white marble counter in the top left corner is a white paper doily lined round glass plate with several small dessert spoons and a stack of sugar contes in the top right corner is a small white bowl filled with lemon to the right of the pan filled with ice cream a vintage wooden handled ice cream scoop rests upside down on a white linen towel

If you would like to receive recipes from Yums & Kisses straight to your inbox, be sure to subscribe in the box at the bottom of the page! Type your first name and email address in the boxes and press “Yes for Yums!” Confirm your subscription, and you’re officially a part of the Yums & Kisses family! You can also follow me on Pinterest or Bloglovin’!

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a hand holding up two scoops of triple lemon ice cream on a sugar cone

Triple Lemon Ice Cream

★★★★★

5 from 1 reviews

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Description

Triple Lemon Ice Cream! Rich and creamy homemade ice cream with layers of bright lemon flavor! Lemon zest infused sugar, and lemon extract creates the wow for the base! Chopped Sweet & Salty Lemon Squares mix in to give this lemony treat an extra punch of citrus flavor!

Scale

Ingredients

3/4 cup granulated sugar

zest of 2 lemons

2 Tablespoons light corn syrup

1/8 tsp fine sea salt

1/2 cup full-fat sour cream

2 1/2 cups heavy whipping cream

1/2 cup whole milk

1 teaspoon vanilla extract

1/2 teaspoon pure lemon extract

3 Sweet & Salty Lemon Squares, chopped into bite-size pieces

Instructions

  • Place the chopped lemon squares on a small parchment-lined tray. Freeze until the last step of the recipe.

For the Ice Cream:

  • Put lemon zest and sugar in the bowl of a stand mixer. Alternatively, use a handheld mixer. Mix on medium speed for 1-2 minutes.  Doing this extracts the oils from the zest and infuses the sugar with its lemon flavor!
  • Add in the salt, sour cream, and corn syrup.  Mix until well combined. 
  • Pour into a medium-size saucepan. Whisk in the cream and milk.
  • Place over medium heat for 3-5 minutes. Stir frequently. The ice cream base should just begin to steam, and the sugar will completely dissolve.  
  • Remove from the heat and stir in the extracts.
  • Pour the base into a large bowl or 4-cup glass measuring cup.
  • When the base is room temperature, refrigerate until completely cold.
  • Churn the ice cream according to the manufacturer’s recommendation.
  • At the end of the churning, mix in the frozen Sweet & Salty Lemon Squares.
  • Transfer the ice cream to a freezer container.
  • Freeze several hours or overnight

Notes

I’m not an affiliate for Penzey’s spices, but I use many of their spices and extracts!  I will vouch for the quality of their products!  Their lemon, almond, and vanilla extracts are out-of-this-world!  They have the purest flavor of the many other brands I’ve tried! I highly recommend seeking them out! 

  • Category: Dessert
  • Method: Churned
  • Cuisine: American

Keywords: triple lemon ice cream, ice cream, lemon ice cream, frozen lemon dessert

Salted Vanilla Cold Brew

by 1 Comment

Is there anything better on a sweltering summer afternoon than a tall icy glass of cold brew? Ummm, yes! Yes, there is! Salted Vanilla Cold Brew, to be exact! My mom had a ritual of enjoying a cup of hot coffee at 3:30 every afternoon. Even in the heat of summer! I love a good cup of coffee, but the last thing I want on a 90-degree day is a steaming cup of anything! Salted Vanilla Cold Brew to the rescue, friends! It’s icy cold, creamy, robust, and kissed with a homemade vanilla syrup with the teensiest bit of salt. The best part? You don’t have to leave your house to get this coffee house specialty!

a tall mason jar filled with cold brew with a small white pitcher trimmed in black pouring cream into it a cloud of cream feathers through the cold brew the glass rests on a small slice of wood with a white linen towel and a single daisy head in front of the glass a vintage metal spoon a vintage green scale holding a bouquet of daisies tied with twine a mostly empty bottle of cold brew and a bottle of salted vanilla syrup rest in the background

Why make your own cold brew?

  • It’s cheaper than going to a coffee shop!
  • It’s super simple! Even if you think you can’t cook, you can make this! Trust me!
  • You can enjoy it in your jammies or from your backyard {in your PJ’s}!
  • You won’t have to stand in line to get your caffeine fix!
  • You can customize it to your taste!
  • It’s downright delicious!
overhead view of a small jar filled with coarse ground coffee beans with a small wooden spoon sticking out of it the jar rests on a small slice of wood with a white linen towel draped around it all of this rests on a marble counter a few whole coffee beans are scattered around the counter

The key to great cold brew?

Start with good coffee beans! I use dark roast beans that I grind myself. Using one of these, I pulse the beans 5 or 6 times for a coarse grind. I’ve had this grinder for years, and it’s still going strong! Periodically, I give the grinder a good cleaning by adding a few torn pieces of stale bread and blitz them into crumbs. The bread absorbs the oils and removes any built-up residue. Dump the crumbs and carefully wipe out with a paper towel. If you don’t have any stale bread, use rice!

Salted Vanilla Syrup takes this cold brew over-the-top!

Salted Vanilla Syrup is sooooo yummy! I seriously could pop a straw in it and enjoy it minus the cold brew! In 10 minutes, you have liquid gold! It tastes a bit like caramel from the brown sugar! It’s full of sweet, slightly floral vanilla flavor! With just a hint of sea salt! The salt helps bring the sweet flavors out, and it also neutralizes any bitterness from the coffee. Don’t skip the salt! The recipe makes enough syrup for several batches of cold brew. And it keeps in the fridge for two weeks! For a few pennies, you have a gourmet syrup!

close-up view of cold brew being poured into a tall mason jar filled with 3 large square ice cubes cold brew is cascading over the ice the half full glass rests on a small slice of wood with a white linen towel surrounding the glass with a single daisy head resting in front of the glass in the background is a metal vintage spoon a green vintage scale with a white face and black numbers on the dial a bouquet of daisies tied with twine lay on the scale a bottle with a stopper filled with salted vanilla syrup and a small white pitcher with black trim rest in the back right corner

The cold brew is pretty concentrated! I like to dilute it with a bit of cold water, so it’s not so strong! A quarter to a half-cup added to each glass of Salted Vanilla Cold Brew is perfect for me. Play with the ratio of cold brew to water for a level you like. And, here’s a pro tip! Save empty bottles {such as tequila!}, soak in hot soapy water, scrub off the label, and use them to store your cold brew. They make any liquid icy cold! Jeff loves milk out of the bottles! Not being a morning person myself, pouring milk from a tequila bottle brings much-needed humor to the A.M!

overhead view of a wooden tray with an interior washed in aqua paint working in the upper left corner is a bouquet of daisies next to it is a glass of cold brew with a large ice cube with a daisy sitting on it the glass sits on a round slice of wood with a daisy head with a few petals scattered around it on the board an opened book with a large vintage metal spoon propping the pages open runs diagonal a small white feather rests in the cup of the spoon a white linen towel rests underneath all of the objects

Add my Thick & Rich Chocolate Sauce for a delicious Mocha Cold Brew! Both the Salted Vanilla Syrup and the chocolate sauce are delicious drizzled over vanilla ice cream, too! I can’t wait for you to try this recipe!

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

P.S. You can now follow me on Bloglovin’! It’s a great way to stay up to date with all the delicious content being delivered here at Yums & Kisses! You can also subscribe via the box at the bottom of the page! Every time a new recipe posts, it will come straight to your inbox! Thanks so much! If you guys have some recipe ideas you would like to see; I’d love to hear from you! You can email me via yumsandkisses@gmail.com or leave a comment! Have a great week!

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a tall mason jar filled with cold brew with a small white pitcher trimmed in black pouring cream into it a cloud of cream feathers through the cold brew the glass rests on a small slice of wood with a white linen towel and a single daisy head in front of the glass a vintage metal spoon a vintage green scale holding a bouquet of daisies tied with twine a mostly empty bottle of cold brew and a bottle of salted vanilla syrup rest in the background

Salted Vanilla Cold Brew

★★★★★

5 from 1 reviews

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 12 hours to overnight
  • Yield: 4 1x
  • Diet: Vegetarian
Print Recipe

Description

Salted Vanilla Cold Brew! DIY cold brew with homemade salted vanilla syrup! Save money and make delicious coffeehouse-style drinks at home! 

Scale

Ingredients

For the Cold Brew:

1 3/4 cups coarsely ground coffee beans {preferably dark roast}

4 cups cold water

For the Salted Vanilla Syrup:

1 1/2 cups water

1 cup granulated sugar

1 packed cup brown sugar

1/4 tsp sea salt

1 Tablespoon high-quality vanilla extract 

For Each Serving:

2 Tablespoons Salted Vanilla Syrup

3/4 cup Cold Brew

1/4–1/2 cup cold water

cream or whole milk, to taste

ice {optional}

Instructions

For the Cold Brew:

  • Combine the coarsely ground coffee beans and water in a large mason jar.  Either stir with a long-handled wooden spoon or tightly screw the lid on the jar and shake for a minute or two. 
  • Place the jar in the fridge for at least 12 hours.  For maximum flavor, let it steep for 18-24 hours.
  • After the steeping time, line a medium -size sieve with a flour-sack style towel {use one that is solely dedicated to this~ it will stain!}.
  • Place the lined sieve over a quart measuring cup.
  • Pour the steeped cold brew into the sieve. Let drain completely.
  • Pour the strained cold brew into a large clean storage jar and refrigerate until ready to use.

For the Salted Vanilla Syrup:

  • In a medium-size saucepan, combine the water, sugars, and sea salt. 
  • Stirring frequently, bring to a boil over medium-high heat. Lower the temperature and simmer for ten minutes.
  • Remove the pan from the heat and add the vanilla extract.  Stir to combine.
  • Let the syrup cool and transfer it to a bottle or jar.  Store in the refrigerator for up to two weeks.

To Make Salted Vanilla Cold Brew:

  • To a tall glass, add 2 Tablespoons of Salted Vanilla Syrup.  Stir in 3/4 cup cold brew + 1/4-1/2 cup cold water. Add cream or whole milk, to taste. Stir well and add several ice cubes. Enjoy!

Notes

  • The Salted Vanilla Syrup yields approximately 2 1/3 cups. You’ll have plenty for several batches of Cold Brew. Or, add it to iced tea! Pour it over oatmeal or pancakes! Or, add it to a tall glass of ice-cold milk for a delicious caffeine-free beverage!
  • If you can, splurge on a high-quality vanilla extract! I used a vanilla extract from Penzey’s
  • The 18-24 hour steep time will give you a more flavorful cold brew! It may become bitter if left to steep over 24 hours.
  • The cold brew concentrate yields approximately 2 3/4 cups. 
  • Category: Drinks
  • Method: Stovetop
  • Cuisine: American

Keywords: salted vanilla cold brew, salted vanilla syrup, diy cold brew, homemade cold brew, diy coffee drinks, coffee-house style drinks

Instant Pot Mac & Cheese with Pretzel “Bacon”

by 1 Comment

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

by 1 Comment

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

by 1 Comment

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

by 1 Comment

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
Print Recipe

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

by 1 Comment

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