I Am... Classic Prime Rib Recipe
There is nothing more impressive than a slow roasted and deeply crusted prime rib landing squarely in the center of a full dinner table. Prime rib might be the perfect cut of beef. It’s got a little something for everyone. Intense well-marbled fat forward hits for the fat-is-flavor stans (that’s me). Supple, rosy tender parts for the filet/tenderloin fans. Savory beefiness in bulk for the ribeye-is-king crowd. And, last but not least, a deep dark crust for those guys who need to insert Maillard reaction into any conversation involving beef.
What is prime rib
Prime rib is one of the largest cuts of beef you can buy as a normal home cook. You buy it as a roast made of a full rack of 7 ribs. These ribs are commonly spoken of as being from ribs #6-#12. The best way to think of a prime rib is a super high quality tomahawk or bone-in ribeye, stretched out to a foot thick. It’s true: the meat that comes in a prime rib roast is the same stuff you make ribeyes and tomahawks from.How to cook prime rib
Here's how to cook a perfect prime rib, every time:- Preheat your oven to 450ºF.
- Brown the two sides in a cast iron pan: optional, but highly recommended, especially when you have a smaller roast that's easier to handle. The smoke detector may possibly go off.
- Brush with butter or oil, then sear in the oven at 450ºF for 15 minutes.
- Set the oven to 200ºF and open the oven door for about 15 minutes, or until the oven temp drops to 200ºF if you have an oven thermometer. The smoke detector may possibly go off, again.
- Cook for 20 mins per pound for medium rare, or until your meat thermometer goes off. Temperatures are below.
- Rest for 30 mins, then slice and enjoy!
Prime rib temperatures
Prime rib, like all roasts, continues cooking after it leaves the oven while the thermal energy redistributes. For us, this seems to be a 6 degree rise, but your results may vary based on how warm your house is. Basically, 6 degrees is a pretty good estimate, however, so you want to take your roast out 6 degrees before your target temperature. For a quick reference, my target temps are below.- Rare: 125ºF - remove at 119ºF
- Medium-rare: 130ºF - remove at 124ºF
- Medium: 135ºF - remove at 129ºF
- Medium-well: 140ºF - remove at 134ºF
- Well done: 🥵
Prime rib cooking time
If you are cooking for a hungry house and want to know how to plan on timing such a large roast to be just ready for dinner, there’s a super easy formula based on the doneless you prefer. This isn’t one of those pro-chef-speed formulas that no one can realistically achieve, it’s pretty loose with the times so you can depend on it, even if you are relaxing, drinking wine, and consulting your phone every so often for the next step of the recipe. That said, using a meat thermometer is vitally important. And, so is planning on serving appetizers and drinks before the main course for anyone who is extra hungry. The formula is simple - assume:- 2 hours for temper
- 30 mins for searing
- 15-30 minutes per pound (in 5 minute increments - medium rare is 20 minutes/pound)
- 30 minute rest
The importance of a meat thermometer
A meat thermometer is essential. That old adage about the feel of your ear or touching your thumbs to fingers? Not for important cuts of meat, in my opinion. I recommend an oven probe; one that beeps when the target temp is hit. They can be really cheap, extremely expensive wireless app driven, or something in between. If you have an instant read or thermocouple style, be sure to check often that the roast doesn’t get overcooked.Trimming
How much fat you need to trim away depends on how much you love fat. If you trim all the fat away from the edges, you’ll get a much better sear, but that fat is super flavorful and tender - nothing like the tough chewy fat you might encounter from lesser cuts. My butcher left the fat cap on the spinalis, so I removed and froze that, but left the fat on the iliocostalis for extra flavor.Parts of a prime rib
Prime rib looks like just one big homogenous hunk of meat, but it’s three delicious parts with their own taste and tenderness:- Spinalis dorsi aka rib cap: This is considered a well kept chef’s secret: the greatest cut of steak, bar none. All the complexity of a flank steak, the fatty marbling of a ribeye, and the tenderness of a filet, in one steak. This cut is separated from the main body of the prime rib by a large layer of fat. Back when people vilified fat, spinalis dorsi used to be cut off and saved for the butcher or kitchen so that the ribeye steak could be presented “cleaner”. These days, especially if you order a bone-in ribeye, they just leave it on. It really is the best part.
- Ribeye: This is the main body of a slice of prime rib. It’s literally the same as a ribeye steak. It will be well marbled, tender, and complex tasting.
- Iliocostalis: Some people liken this to a long thin tenderloin. It’s also called the lip or nose of a prime rib. It doesn’t have a good reputation because it’s often smaller, fattier, and not very toothsome, but I think it’s an intensely beefy and tender cut because it sits right next to the bone. Iliocostalis used to be cut off and not served with the prime rib, as it wasn’t considered ‘prime’ enough, but these days, most butchers will leave it on for you to decide on.
Why make prime rib?
But why go to all this trouble instead of just getting seven steaks? Because, prime rib is insanely delicious. It’s basically the cheapest bone-in ribeye you can get at an extremely high quality for price ratio. Done right, it’s easy, forgiving, impressive, and satisfying. The best part is the leftovers can be reheated as some of the best steaks you’ll ever have.Prime rib vs steaks
Why should you make prime rib instead of steak or some other cut? Because, it’s cheaper than steak by two- to three- times, it’s easier to make, and there’s nothing more impressive than a giant roast of beef landing squarely center on the dinner table. The advantage of steak is that you can cater to different doneness preferences, but there are so many disadvantages, such as steaks being more expensive, needing more pans (aka more dishwashing), and being so much messier, smokier, and splatterier. Besides, you can cut down a prime rib into steaks before or after cooking. You can't glue steaks together into a prime rib roast. Overall, if you can justify the initial outlay, prime rib beats steak every time.A smaller prime rib
In fact, prime rib is such a good competitor to steak that I think it’s worth it to consider a smaller prime rib, even if its just for two of you, or even if you live alone. Ask your butcher to cut you 2-3 ribs worth. Where we live, it’s half the cost vs bone in ribeye, and my butcher sells even two ribs, which is just two bone in ribeyes stuck to each other. If you are buying by the rib at a really nice butcher shop, you may get choice of which rib bones you want. The “front” is rib number 12, which is very tender with a large ribeye steak, and the “back” is rib number 6, which is more marbled and complex.Prime rib roast
A prime rib can actually be closer to 24 inches thick, although you don’t have to opt for the full rack. Any good butcher will cut you whatever thickness you need. If you can, you should go for broke and get the full rack because it’s way cheaper than individual steaks of the same quality. A prime rib roast can be split into steaks if you’re so inclined. Even if you are only cooking for 2 people, you can buy a whole rack for cheap and split it up into seven 2” thick steaks for much less than you’d pay if you'd just bought steaks. But, the whole point of a prime rib is to roast it to perfection, with a deep dark crust and tender, rosy pink insides, so I recommend you grab a 2-4 rib segment (or more if you want) and go to roasting town. Roasting is way easier than cooking 7 steaks and so much more impressive too. Even better, with the right tools, it's easy to do it perfectly, every time.Bone in or boneless or tied back
When you ask for prime rib, you might be presented with one of three options: bone-in, boneless, or the bones cut off, but tied back on. Each has its pros and cons:- Bone in: The most flavor, but also the hardest to handle. Besides the weight, you can only cut slices between the bones. If you don’t intend to use the bones, these will also be more expensive, because while they cost less per pound, you still pay for the bones. They have the most flavor by far.
- Boneless: The easiest to handle, the easiest to cook, but a little less impressive. Boneless is great if you’re a crust fan (who isn’t?) because you get maximum crust without any pesky bones getting in the way. You’re also able to slice it to any thickness you like. To me though, this option doesn’t really feel like prime rib, just fancy roast beef.
- Bones cut off and tied back on: This might actually be the version you’re most likely to run into depending on where you live. This one seems to sells the best, and some internet sources say it’s great for seasoning the meat because you can get under the bone.
Where to buy prime rib
Because it’s not a super popular cut and because of how expensive it is, outside of Christmas and Thanksgiving, and maybe Easter, you may have a hard time finding prime rib. The best place to get a prime rib, by far, is your local butcher. Not only will they often have it because they have the whole cow in stock, they'll be more willing to cut you exactly as much as you need. Your other option is a special order from a grocery store’s meat department. I checked with whole foods and they said they were able to get a prime rib the next day. I went with the local butcher, but whole foods was actually cheaper. You can also get some awesome (and awesomely expensive) prime ribs from online meat purveyors like snake river farms or costco. If you’re lucky, you might find some prime rib locally at costco in its appropriately named prime beef department - just ask.How to choose the best prime rib
Believe it or not, prime rib was named before the USDA settled on its grades. Depending on who you believe, prime rib is either called prime because it’s the best cut of beef, or because its a primal cut. Either way, prime rib is not always USDA prime. The difference between a USDA prime and a USDA choice (the second best) prime rib is between 25%-50% more money. Beyond that, if you go to a good butcher, you also have options for organic, dry aged, grass fed, wagyu, and more. So how do you choose a good prime rib? Decent marbling is usually a sign of a happy animal, and that means a good tasting cut of meat. Grass vs corn fed is a matter of opinion, and many people don’t like the extra floral and complex taste of grass fed beef, but I don't think there's anyone who doesn’t like tender, well marbled beef.Do you really need to temper the meat?
Unfortunately, yes, you do really need to temper the meat. Tempering the meat – which is really just a fancy way of saying "leave it out on the counter to come to room temp" – equalizes the temperature of the meat so it cooks evenly, plus it lowers cooking times. You can also use this time to briefly dry-brine the meat (below). For a smaller 2-3 bone roast, you can get away with 2 hours of tempering. For a full rack, you'll want to temper at least 4 hours.Dry brining
Dry brining is just liberally seasoning the meat and leaving it in the fridge for 12hrs to 4 days to let the salt penetrate the meat. This process is supposed to pull out the excess moisture from the beef for a more tender and tasty piece of meat. I'm not sure I personally agree with this. Salt never penetrates that much in a dry brine. But if you have a day or two before you want to cook the beef, it doesn’t hurt. Just lightly sprinkle some salt all around the roast, then place on something to catch the juices. Loosely cover and refrigerate until you are ready to use.Sauces
I don't do a rub with my prime rib. Because it’s such a large piece of meat, most likely you will not get a lot of extra flavor into the inside – just its innate beefiness. For some people that’s more than fine. For others, steak sauces are always welcome. If you’re in that crowd, you should check out our steak sauce roundup.How to reheat prime rib
You’ll probably likely have some leftover prime rib. You’ll also most likely hear that you should reheat the leftovers in a low oven. I disagree: by far the best way to reheat prime rib leftovers is to cut the remaining pieces into 2” thick steaks (if you can). Liberally season any cut sides, then sear 2 minutes per side in a cast iron pan. It makes for amazing steaks.Smoke alarms
Depending on many factors – if your smoke alarm is close to your kitchen, if your oven is less clean, or if your hood fan is a little weaker – you should be prepared for your smoke detector to go off during the browning stages. Be sure to check if your smoke detector has a hush button. Or, have a helpful assistant standing by with a large towel ready to fan when you first drop the roast into the cast iron pan to brown and again when you open the 500ºF oven door. And that's it, perfect prime rib, every time. I hope you enjoyed this guide and you're inspired to make a giant, super satisfying chunk of meaty goodness soon! -MikePrime Rib Recipe
Everything you ever wanted to know about prime rib: what it is, how to buy the best one, and how to cook a prime rib perfectly, every time.
- Meat thermometer with probe
- 6 lb prime rib (2 ribs, see notes)
- 1 tbsp butter (melted, unsalted preferred)
- 1 tsp kosher salt
- 1 tsp freshly ground pepper
Liberally season your roast with kosher salt and let temper on the counter for 2-4 hours. Near the end of the temper time, preheat your oven to 450ºF
Optional: Sear the sides in a cast iron pan with a generous amount of oil. Combine the butter and pepper together, then brush onto the roast. Roast for 15 mins at 450ºF.
Set the oven to 200ºF. Allow oven to cool down with the door open for 15 minutes (or until the oven temp hits 200ºF, then close door and cook at 200ºF until the internal temp hits your target temp (119ºF for medium rare, see post), or approx 2 hours.
Remove and rest for 30 minutes before slicing. Serve with sauces of choice, enjoy!
Bones are assumed to weigh 9oz
I Am... Garlic Pull Apart Christmas Tree
If you’re looking for a fun holiday appetizer that’s easy to make, this pull apart garlic knot Christmas tree is the answer. It’s the holidays and I don’t know about you, but for me, it’s always a lowkey competition when it comes to potlucks and bringing food over to holiday parties. Of course, it’s all in good fun, but don’t tell me it isn’t satisfying when your dish is the one that is licked clean. Wait, now that I think about it, maybe I’m the only one that is lowkey thinking it’s a competition? Maybe everyone else is just eating? Either way, this festive bread tree is my secret weapon. It’s super simple: garlicky, soft and plush bread knots with secret mozzarella centers arranged in a pull-apart Christmas tree shape that’s show-stopping and delicious. The best part is that this holiday appetizer is essentially assembly.
Holiday pull apart Christmas tree ingredients
- pizza dough - you could do homemade, but store-bought pizza dough is a life saver.
- egg wash - a bit of egg whisked with water gives your tree a nice shiny, golden brown finish that will make it irresistible.
- mozzarella sticks - cheese pulls for the win! Mozzarella cheese sticks cut into pieces and tucked into the pizza dough gives every ball a cheesy surprise.
- butter + garlic - all garlic knots need butter and garlic and here we’ll make a herby, garlicky butter for brushing on to the tree after baking. I like fresh basil to give the tree a more pizza vibe, but parsley and rosemary will work too.
How to make a holiday garlic knot pull apart Christmas tree
- Heat - Heat the oven to 450°F and line a large baking sheet with parchment paper.
- Cut - Cut the mozzarella cheese sticks into 1 inch lengths.
- Roll - Lightly flour a work surface and use a rolling pin to roll out the pizza dough until about a 1/4 inch in height. Cut the dough into squares, about 2 inches by 2 inches. You’ll need 30 squares for the tree.
- Shape - Take a piece of cheese and place it in the middle of a dough square. Pinch the dough around the cheese, wrapping it up tightly.
- Arrange - Place the ball, seam side down, on the parchment paper baking sheet. Repeat with all the squares of dough, arranging the finished balls into a Christmas tree shape, with two balls for the trunk, then 7 balls, then 6, 5, 4, 3, 2, and then 1 for the top. Make sure all the balls are touching.
- Bake - Brush the balls of dough with an egg was and bake until golden and cooked through, about 15-20 minutes.
- Make - While the tree is baking, make the garlic butter. Melt butter over low heat and stir in minced garlic, parmesan, and freshly chopped basil.
- Brush - When the tree is ready, remove from the oven and generously brush with the garlicky butter. Serve warm and enjoy!
Baking pan
You're gonna need a fairly large baking pan for this one. Plan on at least a 13"x18" pan. The one in these photos which you can't really see is the Great Jones Holy Sheet.Why you should make this tree!
This pull apart tree always brings a smile to my face, while I’m making it and while I’m eating it. I especially love that it’s all store-bought. December is an insanely busy month and waiting for dough to rise isn’t really in the cards. Store-bought pizza dough is a life saver. If you have a grocery store that makes it in house, even better. Essentially, it’s like homemade because they make in-store pizza dough on the regular, with just regular ingredients like flour, water, salt, and yeast. If your grocery store doesn’t sell ready made pizza dough, ask at a local pizza shop, they’re usually willing to sell you some dough.Dip
If you’re a dip lover, this tree is perfect for pulling apart and dipping. Go with classic pizza marinara and ranch. That’s it! What are you waiting for, get tree-ing! Hope you’re holidays are going well :) xoxo stephGarlic Pull-Apart Christmas Tree
If you’re looking for a fun holiday appetizer that’s easy to make, this pull apart garlic knot Christmas tree is the answer.
- 6 mozzarella cheese string sticks (cut into 5 even pieces each (30 pieces total))
- 1 lb pizza dough
- 1 large egg
- 4 tbsp butter
- 2 cloves garlic (minced)
- 1/2 cup finely grated parmesan
- 2 tbsp fresh basil (chopped)
Preheat the oven to 450°F and line a large baking sheet with parchment paper. Lightly flour a work surface and roll the pizza dough in an 8"x9"x1" rectangle. Cut the dough into 30 squares (6x5).
Take each square of dough and wrap a piece of mozzarella inside, pinching to seal into a ball.
Arrange the balls, seam side down, on the baking sheet, in a Christmas tree shape working upwards, with 2 balls for the trunk, then 7 balls, 6, 5, 4, 3, 2, and 1 for the top of the tree.
Whisk the egg with 1 tbsp water. Brush the tops of the balls with egg was and bake the tree until golden and cooked through, about 15-20 minutes.
While the tree is baking, make the garlicky butter. Melt the butter over low heat and stir in the garlic, Parmesan, and basil.
When the tree is ready, remove from the oven and brush generously with the garlic butter. If desired, finish with more Parmesan, basil, and red pepper flakes, if desired.
Enjoy warm!
I Am... Easy Perfect Spatchcock Turkey
A spatchcock turkey will be the easiest, fastest, prettiest turkey you will ever make.Turkey is one of those meats that I love, kind of like a very intense chicken. They're big and you will end up with a lot of leftovers, but I think it's worth it. You can do Christmas with a honey baked ham, prime rib (or any other) roast, or anything you want, but how often can you get a big fresh turkey, perfectly cooked? As a gentle reminder: Be sure to defrost your turkey in the fridge a few days in advance!
What is spatchcock turkey?
Spatchcocking is a fancy way of saying removing the backbone and flattening the bird before you roast it. It's superior to roasting a bird whole because it makes for even cooking, since the thighs aren't covered by the legs and the delicate white meat isn't exposed right up top. It also makes for crispier skin, better presentation, and lets you use the backbone and other bits to make gravy and stock right away.How to spatchcock a turkey
- Prep. Pat the turkey dry with paper towels. It might be best to work in a large clean deep sink or in a large roasting pan. Flip the turkey so that it's breast side down.
- Remove the backbone. Hold the turkey firmly and use a pair of kitchen shears (you definitely need kitchen shears) to cut alongside the backbone, starting where the tail meets the thigh. Cut all the way up until the turkey is split up to the neck. Push the turkey open slightly and then repeat on the other side, carefully cutting alongside the other side of the backbone. This side may be a bit trickier, so go slow.
- Trim. Trim off any excess fat or skin you might see. I took off the tail and the hood of fat near the neck. You can use the trimmings to make the best turkey gravy ever.
- Flip and flatten. Flip the turkey over so that the breast is facing up and push down on the ridge breast bone, hard. You should hear a couple of cracks and the turkey should be flatter. Tuck the wing tips behind the breast so they don't burn.
- Season. Place the turkey on your prepared rack and baking sheet and rub with 1 tablespoon of oil. Season with salt and freshly ground pepper.
How long to cook a spatchcock turkey
- 11-12lb turkey: about 75 mins
- 12-14lb turkey: about 1 hour 25 mins
- 14-16lb turkey: about 1 hour 35 mins
- 16-18lb turkey: about 1 hour 50 mins
- 18-20lb turkey: about 2 hours
Should you brine your turkey first?
Spatchcock turkey is always juicy and delicious anyway so you don't need to! If you normally brine your turkey, you should keep on doing you - this is no different than roasting the whole bird. If you never have brined a turkey before though, there's no need to and brining can often end up with saltier meat than you're used to.What size turkey does this work with?
It works best with smaller turkeys, not because larger turkeys don't work as well, but because a big turkey needs a really big oven to lay flat in (not to mention a big baking sheet). If your oven doesn't fit a full size baking sheet (18"x26") you might want to stick with the smaller 14lb birds and load up on sides instead.Reasons why you should make a spatchcock turkey
- When you cut out the backbone, you get to use it to make gravy and stock, right away without having to wait for the drippings off the bird.
- Flattening the bird helps it cook evenly and quickly – I'm talking about finishing a turkey in about an hour and twenty minutes all-in.
- The flatter profile means that all of the turkey skin is facing up, exposed to the heat which means crispier turkey skin. Bonus, the meat is juicier because the skin renders the fat right into the meat, instead of just falling down into the pan.
- Spatchcocking means even cooking. White and dark meat cook at different rates and flattening out the bird so that the legs and thighs aren't protected underneath the breast means that you're exposing the dark meat to heat that would otherwise not reach it.
How do you carve the turkey like that?
It's easier than it looks!- Break down the turkey by separating the thighs, drumsticks, and wings from the turkey.
- Debone the thigh meat and set aside.
- Remove the breast from the carcass and slice them nicely into even pieces about 1/2" thick.
- Finally, arrange the breast around the platter. Add the drumsticks and wings to the middle, and fill in the gaps with the deboned thigh meat.
- Save the trimmings for Turkey BBH or Turkey Pho.
What about sides and stuffing?
- Mushroom, Rosemary & Thyme Challah Stuffing
- Crispy Duck Fat Oven Roasted Potatoes
- Instant Pot Mashed Potatoes
- How to Make Crispy Air Fryer Roasted Brussels Sprouts
- Turkey Wontons in Turkey Mapo Sauce
Spatchcock Turkey Recipe
A beautiful roast turkey in under two hours with juicy meat and crispy skin, every time.
- Meat thermometer
- Kitchen Shears
Spatchcock Turkey
- 1 medium onion (peeled and quartered)
- 1 orange (halved)
- 1 lemon (halved)
- 2 stalks celery (roughly chopped)
- 10-12 sprigs fresh rosemary
- 1 11lb-12lb whole turkey (or the smallest you can find, see notes)
- 1 tbsp oil
- salt and freshly ground pepper
Rosemary Citrus Butter
- 1/4 cup butter (room temp)
- 1/4 cup fresh rosemary (leaves only)
- 6 cloves garlic
- 1 orange (zested)
- 1 lemon (zested)
- 1 tbsp fresh lemon juice
- 1 tbsp extra virgin olive oil
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
Adjust your oven rack so that it’s in the middle of the oven. Heat oven to 450°F. Foil line a large deep baking tray. Place the onion, orange, lemon, celery, and rosemary sprigs on the foil, then place a wire rack on top of the vegetables.
Pat the turkey dry with paper towels. Flip so that it’s breast side down. Hold the turkey firmly and use a pair of kitchen shears to cut alongside the backbone, starting where the tail meets the thigh. Cut all the way up until the turkey is split up to the neck. Push the turkey open slightly and then repeat on the other side, carefully cutting alongside the other side of the backbone. This side may be a bit trickier, so go slow.
Trim off any excess fat or skin you might see. I took off the tail and the hood of fat near the neck.
Flip the turkey over so that the breast is facing up and push down on the ridge breast bone, hard. You should hear a couple of cracks and the turkey should be flatter.
Place the turkey on your prepared rack and baking sheet. Tuck the wing tips behind the breast and rub with 1 tablespoon of oil. Season with salt and freshly ground pepper. Transfer to the oven and roast, for about an hour and twenty minutes, rotating halfway, or until the deepest part of the breast is 150°F, and the thighs are at least 165°F.
While the turkey is roasting, blend or food process the rosemary citrus butter ingredients together. At the 50 minute mark, carefully and evenly brush on the rosemary citrus butter. If at any point the turkey skin starts to look too brown, you can tent it with foil and then remove the foil at the end to get the crispy brown skin. When the turkey is cooked, remove from the oven and let rest for 15-20 minutes.
How to carve a turkey
Using a medium sized knife, remove the legs by cutting through where the thigh meets the body. Find the joint between the thigh and the drumstick and cut through the joint. Find the joint of the wing near the top of the turkey’s breast and working the knife through it, removing the wings. You can leave the wings whole or spilt them by cutting along the joints.
Remove the breasts by slicing down the center, near the breast bone, using the tip of your knife to follow along the shape of the bone while peeling the breast away slowly. As you continue to slice, the breast should fall away in one piece. Repeat on the other side. Slice the breast into evenly thick pieces. Remove the thigh meat away from the bones, saving all the bones for stock or soup. Arrange everything on a platter and garnish with oranges, lemons, and rosemary. Enjoy!
See blog post for cooking times for other size birds.
inspired by Serious Eats
I Am... Scalloped Potatoes
Scalloped potatoes are rich, creamy, carb-forward, and the perfect accompaniment to any large format meat. They're a classic side dish for a reason, in fact, they’re rich and delicious enough to stand on their own, I say. I would be happy eating only scalloped potatoes for dinner: well seasoned, tender potatoes in a rich and vevelty cream sauce with a little bit of golden brown cheese. Pure potato heaven.
What are scalloped potatoes?
Scalloped potatoes are a gratin style casserole made from thinly sliced potatoes baked in a creamy sauce. The potatoes end up tender and soft and decadent, full of flavor. They’re called scalloped potatoes because they kind of look like scallops. The unique stacked texture is the best part of scalloped potatoes, kind of like a potato lasagna with layers of potatoes instead of noodles.How to make scalloped potatoes
For such a rich and flavor forward dish, making scalloped potatoes is surprisingly easy.- Peel and slice. Peel your potatoes and evenly slice the potatoes into “scallops” or rounds.
- Simmer. We’re going to give the potato slices a quick bath in some warm milk and cream.
- Arrange. Arrange the warm slices of potato (along with the cream mix) into a buttered casserole dish, layering with a bit of shredded gruyere.
- Bake. Bake, covered in foil, until the potatoes are tender and cooked through.
- Broil. Remove the foil and broil until the tops of the potatoes are burnished and beautifully brown.
- Rest. Let the potatoes rest so the cream thickens up and soaks into the potatoes.
Scalloped potato ingredients
- Potatoes. Try to grab potatoes that are all around the same size so your casserole ends up unified and pretty. More on potato choices below!
- Milk and Cream. We’re going to use a mix of milk and cream to create a light, yet rich cream sauce that the potatoes bake in.
- Garlic and thyme. Classic potato flavors accentuate the pure potato-y flavor of these scalloped potatoes.
- Gruyere. Gruyere adds just a touch of cheesiness and structure without overwhelming the potatoes with cheesiness.
What are the best potatoes for scalloped potatoes?
There are only two kinds of potatoes that are perfect for scalloped potatoes: Yukon golds (my absolute favorite) and Russets. Yukon golds are perfect for scalloping because they’re slightly starchy, beautifully yellow, and have a rich buttery potato taste. They’re dense potato with a thin skin, and when you use them, you get a more luxurious casserole. Russets (or Idaho) potatoes are those big potatoes with the dusty skin that most people use for baked potatoes. These are also excellent for scalloped: fluffy, dry, and starchy, when cooked right. Russets are the more mild potato of the two potatoes I recommend and if you’re a fan of lighter, fluffier potatoes, they make a scalloped potato with a more delicate, fall apart texture.- Yukon golds: dense, buttery, rich, more potato flavor, sauce won’t be as thick but the potatoes will hold their shape
- Russets: light, delicate, fluffy, mild potato flavor, will thicken the sauce more, but fall apart
How thick to slice your potatoes
You don’t want to slice your potatoes too thick or thin. A uniform 1/8 to 1/4 inch is perfect. A mandoline is your best friend here, making scalloping the potatoes super quick and easy. You’ll get perfectly even slices which helps the potatoes cook at the same rate and they slices end up super pretty. I have this mandoline and I love it.Cheesy scalloped potatoes
There seems to be a great debate on whether or not scalloped potatoes should have cheese or not. Purists say scalloped potatoes are just potatoes in a roux-based sauce. Cheese lovers pile on the cheese. I’m a potato lover so I love all scalloped potatoes. I like this particular recipe because there isn’t SO much cheese that it overtakes the potato flavor. It’s as good balance between a pure scalloped potato and a cheesy scalloped potato.Should I rinse or soak potatoes for scalloped potatoes?
No! Don’t wash away all that potato starchy goodness. It’s what thickens up the cream and helps the potatoes cook evenly.Tips and tricks
- Warm the milk and cream mixture with the potatoes. The purpose of this step is pure genius: you thicken and infuse the cream mixture with garlic and thyme while warming the potatoes through so they’re pliable when you’re arranging them in the baking dish. Warming the potatoes in the cream helps distribute the starch from the potatoes helping the cream thicken naturally. Warming the potatoes also helps them cook more evenly.
- Use the right dish. A shallow dish is best for scalloped potatoes - it lets the tops of the potatoes brown nicely. Traditional potato gratins, which are the grandfather of scalloped potatoes, were very thin and using a shallow dish will mimic this nicely.
- Let it rest. As your scalloped potatoes rest, the cream sauce thickens up and so the potatoes hold their shape when you cut into them. The sauce will firm up and reincorporate itself back into the potatoes and you’ll get a nice stack instead of potatoes sloppily falling all over your plate. Perfect scalloped potatoes are creamy, velvety and silky. Letting them rest and eating them when they’re not piping hot will let you appreciate their pure potato-ness and texture.
Make ahead:
Scalloped potatoes are the perfect make ahead side. You can arrange the entire dish and just hold off on baking OR you can go ahead and bake the dish before hand and then just warm it, covered in foil, in a 350°F oven until warmed through, about 15-30 minutes.How to store:
Wrap them tightly and keep them in the fridge for up to 5 days.How to reheat:
You can simply reheat them in the microwave for 1-2 minutes until heated through or warm them, covered in foil, in a 350°F oven until heated through, about 15-30 minutes.Serve these with:
Best Scalloped Potatoes Recipe
Scalloped potatoes are a classic side dish for a reason. They’re rich, creamy, carb-forward, and the perfect accompaniment to any large format meat.
- 2 tbsp butter (divided, room temp)
- 2 lbs potatoes (Yukon Gold preferred, about 4)
- 1 cup heavy cream
- 1 cup whole milk
- 3 cloves garlic (crushed)
- 1/2 tbsp fresh thyme
- 4 oz Gruyère cheese (coarsely grated, about 1.5 heaping cups)
Heat the oven to 375°F. Generously butter a small 2 quart baking dish. Peel the potatoes and slice into 1/8 inch thick rounds.
Place the potatoes with the cream, milk, garlic, and thyme into a large pot. Season with salt and freshly ground pepper. Bring to a boil over high heat then reduce to medium and simmer for 1 minute. Remove from the heat and let stand for 10 minutes.
Spoon 1/3 of the potato mix into the prepared dish and sprinkle with 1/2 of the cheese. Add another 1/3 of the potatoes and top with cheese. Dot with butter. Finish on a potato layer and loosely cover with foil.
Bake until the potatoes are tender and cooked through, 35-40 minutes. Remove the foil and broil until bubbly and brown, 3-5 minutes. Let rest for 15-30 minutes before serving.
inspired by Martha Stewart’s Creamy Scalloped Potatoes
I Am... Takoyaki Recipe
Takoyaki literally translated means octopus fried, but they aren't just fried octopus.They're tiny, piping hot balls of batter filled with green onions, ginger, crispy tempura bits and octopus. They're crisp, they're gooey, and they're delicious.
The best Japanese street food
Takoyaki is one of Osaka's quintessential street foods. Thankfully, you don't have to travel to Osaka to try them - they're basically found everywhere in Japan and are quite popular in North America too. If you ever come across a takoyaki stand, stay awhile and check out the takoyaki makers. They're mesmerizing. Professional takoyaki chefs have rows and rows of cast iron pans with half spherical molds. A dashi flavoured batter is poured into the molds and then each ball gets a piece of octopus, some ginger, and green onions. When the bottom of the balls are cooked, they're flipped with skewers so that the inside batter flows out to create the other side of the ball. It's amazing to watch a real pro. They're fast, furious and churn out the little balls like there's no tomorrow.Why you should make takoyaki at home
Takoyaki need quite a few ingredients and a specialized pan, but I think it's worth it. You can find a takoyaki pan on amazon.com or you can use an ebelskiver (Danish pancake) pan. As for the insides, octopus is classic, but feel free to put in shrimp, chicken, or whatever savoury filling you like. I like to do a combo of octopus, squid and shrimp. I also throw in some mozzarella cheese to get an crispy toasted cheese outside with an extra gooey cheesy inside. If you've never seen takoyaki being made, do a youtube search, it'll give a good starting point for how to flip the little balls around.What is takoyaki?
Takoyaki are a Japanese street snack that originated in the city of Osaka. They are little round balls of batter that are slightly crispy on the outside and a bit soft and gooey on the inside, stuffed with a little nugget of octopus, tempura bits, and green onions. Typically they serve them up in little wooden boats, brushed with takoyaki sauce, drizzled with Japanese kewpie mayo, and topped with bonito flakes and seaweed. They come with skewers or chopsticks to pick them up. They’re super popular and probably one of the most well known Japanese foods out there. Charmingly, you can almost always see people standing around the stands fanning their mouths because the takoyaki is too hot. Takoyaki is pure comfort food.What does takoyaki taste like?
Takoyaki are delicious! They’re super savory and full of umami. They’re piping hot when they are served, so be careful when you eat them. The outsides are just a touch crispy and the inside batter is seasoned, soft, and kind of gooey that melts in your mouth. The little nugget of octopus inside is supposed to contrast with the softness of batter. Green onions add a bit of freshness, beni shoga (pickled ginger) adds a hint of sweet and sour, and crispy tempura bits add even more richness. The sauce and mayo on top adds another layer of flavor. Takoyaki are so incredibly full of umami. The perfect bite! On mushiness: sometimes people are surprised by the texture of takoyaki. Is takoyaki supposed to be mushy? The answer is, yes, it’s supposed to be a little runny and gooey inside. It’s not exactly mushy, it’s more gooey like melty cheese. The gooey-ness is what most vendors aim for because the contrast is what makes takoyaki special. But, if you’re not a fan of gooey, you can be cook them all the way through. It just means that your balls will be a tiny bit more firm and structured than the ones you’ll find in Japan.What is takoyaki made of?
There are a lot of ingredients needed for takoyaki, but don’t let that stop you – it’s absolutely worth it. In fact, one of my all time favorite activities is making takoyaki at the table. I have so many fond memories of Mike and I making takoyaki and chatting the night away.Here’s what you need:
- Eggs. Eggs make up the majority of the batter and help it get crisp.
- Flour. Flour binds everything together into a very loose batter.
- Dashi powder. Dashi powder is what gives the batter it’s flavor - it’s a simple shortcut way of incorporating dashi (Japanese soup stock) into the base. You can buy dashi powder in the Asian grocery store or online. It adds a bunch of flavor and umami.
- Soy sauce. This is just to add some extra flavor.
- Octopus/tako. The reason why we’re here! You can buy already cooked tako at the Asian grocery store in the seafood section. Cut the tako up into cubes.
- Green onions. These add a bit of freshness to the takoyaki.
- Tenkasu. Tenkasu is tempura bits! They add texture and aroma. If you don’t have any (they sell them in bags at the Asian grocery store) then you can sub in rice krispies.
- Takoyaki sauce. A thick brown sweet and savory sauce.
- Kewpie mayo. This is essential and gives your octopus balls that iconic look.
- Bonito flakes. These flakes are what make your takoyaki look like it’s dancing! They are delicate, paper thin shaved dried fish that wave around from the hot steam. They are super savory.
- Seaweed. A little green sprinkle of powdered seaweed.
- A takoyaki pan. You can buy them for not too much money online, or if you have a Danish-style ebelskiver pan, that'll work great too.
How to make takoyaki
- Mix. Mix the batter up with a whisk making sure there are no floury bits.
- Prep. Prep all of the fillings. Cut up the octopus, slice the green onions and make sure you have everything at the ready: a little dish of oil, all your ingredients, some skewers to flip the balls, and a plate to serve on. Heat up the pan.
- Pour and fill. Generously oil the pan with a brush or a paper towel dipped in oil. Give the batter a whisk then pour into the individual compartments all the way up to the top. It’s okay if they overflow a bit. Add in the fillings and let cook until the edges start to look more solid and opaque.
- Flip. Use your skewers to turn the takoyaki 90 degrees. If they don’t easily move, they need more time to crisp up. Once they’re at a 90° angle, pour in a bit more batter to ensure a super round ball. Let cook, stuffing in any excess batter that’s outside the ball, then turn again. You should have a round ball. Cook until the balls are crispy and brown, moving the balls around from mold to mold to evenly cook (this is because most pans will have uneven heating). As the balls crisp up, it will be easier to flip them.
- Sauce. When the balls are golden and crisp, pop them on a plate and brush with takoyaki sauce and squeeze on some mayo. Top. Finish with a sprinkle of bonito and aonori. Enjoy!
Takoyaki tips and tricks
- Pre-make the batter. It can hang out in the fridge, covered and the flour can really get hydrated, making the batter smooth. It’ll help the crispiness of the outsides.
- Use a lot of oil. Oil is what is going to make the outsides crispy and easy to flip.
- Use a generous amount of batter. Professional takoyaki vendors almost always overfill the rounds of their grills and stuff the excess inside the ball so that each ball is perfectly round. Top up the batter if needed.
- Move the balls around. After the balls are lightly grilled and hold their shape, move them around the pan. Lots of home takoyaki pans have uneven heat so moving them around with help with browning.
Do I have to put octopus in takoyaki/what can you put in takoyaki?
If you don’t like tako, you’re in luck because you can put literally anything you want in takoyaki. Technically it won’t be called takoyaki anymore, but it’ll still be delicious! In Japan they have lots of varieties. Some ideas:- shrimp
- chicken cubes
- ground beef
- ground pork
- sausage
- bacon
- tofu
- cheese + anything else because everything is better with cheese
- mochi + tako
- kimchi + cheese
- diced ham + tomato sauce + cheese for a pizza version
- taco meat + diced tomatoes + cheese for a taco version
- vegetables: diced carrots, corn, peas, cabbage, zucchini, mushrooms, etc
What sauces go on takoyaki?
Once you have made the balls, finish by brushing on super savory takoyaki sauce and squeezing on kewpie mayo.Kewpie mayo
Kewpie mayo is a Japanese mayo that is sweeter, a little bit acidic and so much more delicious than regular mayo. It’s made with just yolks as opposed to all other mayos which are made with whole eggs, giving Kewpie an extra rich custard like texture. It’s slight sweetness comes from rice vinegar. It comes in an iconic super soft squeeze bottle with topped off with a little red flip cap.What is takoyaki sauce made of?
Most Japanese people buy their takoyaki sauce at the store and I do too! It's a thick brown sauce that’s similar to Worcestershire sauce but more fruity and thick. It comes in a handy squeeze bottle with a cute octopus on it. It’s really similar to okonomiyaki and tonkatsu sauce, so if you have those in the fridge you can use them too. Takoyaki sauce is sold online and in Asian grocery stores. If you need to make a sub at home, make this easy version: mix together 2 tablespoons ketchup, 1 tablespoon Worcestershire sauce, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon ketchup, 2 teaspoons oyster sauce, and 1 teaspoon sugar.What goes on top of takoyaki?
After the sauces, a handful of katsuobushi and a sprinkle of aonori are added for the finishing touch. Katsuobushi is dried bonito flakes and they’re those little whisps that look like they’re dancing when your takoyaki is hot. Aonori is a powdered seaweed. They sell both katsuobushi and aonori online and in Asian grocery stores. If you don’t have aonori, you can use seaweed strips! Unfortunately there isn’t really a sub for katsuobushi.Aonori: those pretty green sprinkles of seaweed
Aonori is green seaweed that’s been dried and powdered into small flakes. It’s used to finish dishes like okonomiyaki, yakisoba, and takoyaki. It’s not quite the same as regular roasted nori/seaweed - it’s a different variety, much like how romaine and iceberg are both lettuces, but they taste quite different. Aonori is full of umami and a robust briny flavor that will remind you of the sea. You can find it in Asian grocery stores or online.Where can I buy a takoyaki pan?
We actually have two takoyaki pans, one that my friend gifted me and one that we bought on amazon. You can also purchase them in Japan and sometimes in Asian supermarkets. I love the electric takoyaki pan but if you have an ebelskiver pan you can also make larger takoyaki on the stove. They also sell cast iron takoyaki pans too.How do you make takoyaki without a pan?
Unfortunately you can’t - you need the half-sphere shapes to really make that round ball shape.How to store takoyaki?
You might be wondering, how long does takoyaki last in the fridge? If you happen to make extra, you can keep it in the fridge in a covered container for a day or two and heat it up in the microwave but it won’t taste as good as fresh, especially if it has all the sauces on it. What you should do, if you have extra batter is just put everything in the fridge as is and then make takoyaki again, fresh, the next time you want to eat it. The batter and toppings should last up to two days in the fridge.FAQ
Does takoyaki always have octopus?
Nope, like it says earlier in the post, there are lots of takoyaki in Japan that don’t actually have octopus. They sell shrimp and squid varieties too. You can put any protein inside and even just leave them plain if you don’t want anything in the middle.Where is takoyaki from?
Takoyaki originated in Osaka in the early 1900s then became popular as street food. Nowadays it's sold by street food venders, as well as being sold in combini (convenience stores), supermarkets, food courts, bars/restaurants, and specialized restaurants all over Japan.How do I make perfectly round balls?
Make sure you over fill the rounds. Generously oil the pan, pour in the batter, add the fillings, then top up the batter so that you have extra batter to stuff into the balls, so that they fill out and become perfectly round.Which pan do you recommend?
I like this electric takoyaki pan that is super cute and has an octopus on it. A word of warning: The heat on these cheaper pans isn’t perfectly even so I always make sure to move my takoyaki around so each ball gets grilled evenly.Where to get takoyaki
If you don’t want to make takoyaki at home, your best bet to try it would be to check out a Japanese izakaya restaurant in your home town. They might have it on the menu. You can also try frozen takoyaki, which they’ll sell at Japanese supermarkets. But those aren’t quite the same. It’s really easy to make them at home so I hope you give it a try!Takoyaki Recipe
How to make the ultimate Japanese street snack in your own home.
- Takoyaki Pan
Takoyaki Mix
- 3 large eggs (lightly beaten)
- 4.25 cups cold water
- 2 tsp instant dashi
- 2 tsp soy sauce
- 1/2 tsp salt
- 2.5 cups all purpose flour (about 300g)
Takoyaki Filling
- 1/2 lb boiled octopus (0.5" cubed)
- 1 bunch green onions (sliced)
- 1 cup tempura bits (or rice krispies)
- beni shoga/pickled ginger (if desired)
- shredded or cubed cheese (if desired)
Takoyaki Toppings
- mayo (preferably Japanese/Kewpie Brand)
- takoyaki sauce
- bonito flakes
- aonori (or seaweed strips)
Beat the eggs and add the water and stock granules. Add the egg-water-dashi mixture to the flour and salt and mix well. Heat up your pan and oil the individual compartments with a oil brush or use a paper towel dipped in oil.
When the pan is hot, pour the batter into the individual compartments up to the top. Don’t worry if the batter over flows a bit.
Add green onions, your protein, tempura bits/rice krispies, ginger, and shredded cheese (if using).
After a while, the bottom of the takoyaki will be cooked through. At this point, you can use a skewer or two to turn them over 90 degrees. If you can’t turn the takoyaki easily, it probably needs to cook for a bit longer. If needed, add a bit more batter to the balls to fill them up. Let cook for a minute or so and then do another 90 degree turn. The balls will become easier to turn the more they cook.
The takoyaki are done when they’re lightly brown and crispy on the outside and they turn easily in their holes. Overall I’d say it takes about 10-15 minutes per batch, from start to finish, depending on how crispy or soft you like your takoyaki.
To serve, place the takoyaki on a plate and drizzle with Japanese mayonnaise and takoyaki sauce. Genrously sprinkle on the bonito flakes and aonori. Enjoy, but be careful, the insides are hot!
Makes approx. 64 balls
I Am... Homemade Hot Chocolate Bombs
It's hot chocolate bombs season! It’s super cute and fun and you can make SO many flavor variations! They sell hot chocolate bombs/hot chocolate balls at the store, but around here I haven’t seen any so I decided to make my own. You can too, but you need to get the right molds before it's too late.
What is a hot chocolate bomb?
Hot chocolate bombs or hot cocoa bombs are cute lil balls of chocolate that you put into a mug. When you pour hot milk into the mug, the chocolate melts and magically releases the marshmallows and cocoa hiding inside.What you need to make homemade hot chocolate bombs
- chocolate
- half circle baking mold
- hot cocoa mix
- marshmallows
How to make homemade hot chocolate bombs
- Melt your chocolate. Use the microwave to melt the chocolate melts or chocolate stirring in between until everything is smooth and pourable.
- Fill the molds. Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges. Pop the molds into the freezer for 5-10 minutes to set.
- Remove the chocolate from the molds. Gently push the half spheres out of the silicone mold.
- Melt the edges. Microwave a microwave safe plate for a minute, you want the plate to be just hot enough to melt the chocolate. Pick up the empty half of the chocolate bomb and place it on the warm plate for a couple of seconds, just until it melts.
- Fill. Add 1 tablespoon hot cocoa powder and mini marshmallows (and any other add-ins you want) to half of the spheres. Pick up another half and melt the edge on the warm plate then push the two sides together to seal.
- Decorate. Drizzle on some extra chocolate, decorate with crushed cookies, candy, or sprinkles!
For snowman hot chocolate bombs:
- Melt some white chocolate.
- Make the spheres as outlined above.
- Fill with hot chocolate mix and marshmallows.
- Seal the hot chocolate bombs.
- Pipe on eyes and a mouth with melted chocolate.
- Pipe on an orange nose with orange candy melts and enjoy!
For peppermint hot chocolate bombs:
- Melt some white chocolate
- Make the spheres as outlined above.
- Fill with peppermint hot chocolate mix and marshmallows.
- Seal the hot chocolate bombs.
- Drizzle with extra white chocolate.
- Sprinkle on crushed candy canes and enjoy!
What if I don’t have a silicone mold?
Don’t worry, you can still make chocolate bombs without a mold! You can wrap eggs in plastic wrap dip them and let them set. They don’t end up completely round, but it still works.Which mold should I get for hot chocolate bombs?
The best mold for is a half sphere silicone mold. You can easily push the mold to pop the chocolate out. Silicone molds are cheap (compared to professional acrylic molds) and easy to use. The molds I use are 2 inches, but you can use up to 2.5 inches.What chocolate can I use for hot chocolate bombs?
I went the easy route and melted down chocolate chips, but you can also use candy melts which are easy to work with but don’t taste as good. There is also chocolate called couverture chocolate which is formulated to be easy to melt and set.How can I tell if my chocolate is high quality?
Take a look at the ingredients. You’ll want a chocolate with 65% or more cocoa. The cocoa percentage that you see on chocolate packaging tells you how much of the chocolate is made from actual cocoa beans. Your chocolate should also have cocoa butter in it, which creates the melting quality of chocolate. Couverture chocolate (as I mentioned above) has a high percentage of cocoa butter, which is why it melts smoothly making it an excellent chocolate for making hot chocolate bombs.Help! My hot chocolate spheres keep breaking!
If your spheres keep breaking, you want to double check three things:- How you melted your chocolate/chocolate tempering.
- The edges.
- How long you let it set.
How to temper chocolate
Tempering chocolate is a fancy way of saying melting chocolate, but it’s a bit more than just melting, it’s making sure that it doesn’t get too hot. If you don’t temper chocolate properly, it will melt at room temperature, it doesn’t really hold it’s shape, and it’s as shiny. Here’s how to temper chocolate.- Chop your chocolate. Chopping up your chocolate with a knife makes sure all the pieces are small - smaller pieces means it melts more evenly. If you get couverture chocolate, it will come in wafers, you don’t need to chop this.
- Put the chocolate in a heat safe bowl and microwave for 30 seconds. It won’t look melted but don’t put it in for any longer! Use a rubber spatula to move the pieces of chocolate around. Some of the chocolate will be more melty and you’re going to use that heat to help melt the rest of the chocolate. Once you’ve stirred, it’s time to put it back in the microwave.
- Microwave the bowl again for 15 seconds, then remove and stir from the outside in. The outside pieces of chocolate will be more melted than the inside. Use the heat from the outside chocolate to help melt the pieces in the middle. If you have an instant read thermometer, check to see if your chocolate is between 88-90°F. That is the ideal range for tempering chocolate.
- If your chocolate isn’t smooth yet, microwave it again for 15 seconds and stir. Keep stirring until all the chocolate is melted and smooth. It’s best to underheat the chocolate because the residual heat from the bowl and the rest of the chocolate will help you will the melting.
- Spoon a bit of your smooth tempered chocolate onto a piece of parchment and put it in the fridge for 5 minutes. If it looks shiny and snaps when you break it in half, your chocolate has been tempered properly!
What if I heated up my chocolate too much?
If your chocolate is bendy and doesn’t snap when you do the test in the fridge, it’s okay! Just add some more chopped chocolate to the bowl with your melted chocolate and stir it until it melts. Aim for 90°F and then do the fridge and snap test again.How to temper chocolate on the stove/How to temper chocolate without a microwave
To temper chocolate on the stove:- Chop your chocolate into small pieces
- Make a double boiler by placing a heat proof bowl on top of a small pot. Fill the pot with just an inch or two of water, making sure the bowl does not touch the water. Turn the heat on to low.
- Add 2/3 of chopped chocolate to the bowl and stir, while the steam from the simmering water melts the chocolate.
- When the chocolate is smooth and melted, carefully remove it from the double boiler and stir in the remaining chocolate. This will help the melted chocolate cool down to the right temperature, 88-90°F.
How to fill the molds for hot chocolate bombs
If you’re having problems with your spheres breaking or not releasing, I have tips!- Clean your mold. Use a lint free-paper towel and make sure the inside of your silicone mold is nice and shiny. If there’s lint it in it or any residue it will come out on your chocolate.
- Use a (clean) paint brush. I used the back of a spoon to push the chocolate around but if you use a paint brush you’ll have a lot more control. Paint the inside of the mold generously, let set for 5 minutes in the fridge, then apply a second coat being sure to paint extra along the edges so they edges are reinforced.
- Make sure you let the chocolate set enough in the fridge. When the chocolate is set, it will be shiny and snappy and release easily from the molds.
Can I make hot chocolate bombs in advance?
Yes, you can absolutely make hot chocolate bombs in advance. If you temper the chocolate properly (read the chocolate tempering tricks), you can make hot chocolate bombs well in advance.How long do hot chocolate bombs last for?
All the ingredients in hot chocolate bombs are shelf stable and they will keep, if tempered properly, on the countertop almost indefinitely, if they last that long. Think of them like a chocolate bar – chocolate bars last a really long time!How to store hot chocolate bombs
The best way to store hot chocolate bombs, after they have been made is at room temp in an air tight container.Hot chocolate bomb flavors
I love hot chocolate bombs because you can go wild with the flavors. Try these ones!- Oreo - place some crushed up oreos inside and on the outside for decoration.
- S’mores - crush some graham crackers for inside the bomb and on top for decoration.
- Peppermint - crush up some peppermint candies for inside the bomb and on top for decoration.
- Pumpkin - put a teaspoon of pumpkin spice in with the hot chocolate mix and sprinkle some on top.
- Coffee - add a teaspoon of instant coffee to the inside of the bomb.
- Dark chocolate sea salt - sprinkle on some flaky sea salt.
Tips
- Don’t overheat the chocolate! Take your time and microwave in 15 second intervals.
- Make sure you have enough chocolate on the edges of your mold so the molds don’t break when you take them out.
- If you need to, add more chocolate to the edges then let set again.
- Use food safe gloves while you’re assembling so you don’t accidentally melt the outsides or leave fingerprints on your hot chocolate bombs.
- Keep your place cold or run your hands under cold water for a while, the heat of your hands will make the chocolate melt.
- Be gentle when sealing the bombs together, don’t push too hard.
- Use your (gloved) finger to gently rub along the seam where the two halves come together to smooth it out.
- To store the hot chocolate bombs, keep them in an air tight container in a cool spot in your kitchen or in the fridge
Even more tips!
If you’re having problems with your spheres breaking or not releasing, I have even more tips!- Clean your mold. Use a paper towel and make sure the inside of your silicone mold is nice and shiny. If there’s lint it in it or any residue it will come out on your chocolate.
- Use a (clean) paint brush. I used the back of a spoon to push the chocolate around but if you use a paint brush you’ll have a lot more control. Paint the inside of the mold generously, let set for 5 minutes in the fridge, then apply a second coat being sure to paint extra along the edges so they edges are reinforced.
- Make sure you let the chocolate set long enough in the fridge. When the chocolate is set, it will be shiny and snappy and release easily from the molds.
Will it be chocolate-y enough?
Some of you are worried that there won’t be enough hot chocolate mix inside the the hot chooclate bomb. The outside of the bomb melts down and adds a HUGE chocolate hit. You can also add hot chocolate instead of milk to melt your hot chocolate bomb if you want a double hot chocolate!How to temper chocolate
Quick and easy tempered chocolate via the seeding method Tempered chocolate is what you want for hot chocolate bombs - it’s what will make them shelf stable with a shiny finish and a consistent snap. I’ve mentioned several other ways to temper chocolate in this post, but if you’re still having trouble, this is a foolproof way called “seeding” that doesn’t need a thermometer. First, melt two thirds of your chocolate, either in a heatproof bowl set over a pot of simmering water, or in the microwave for 30 seconds. Melt the chocolate completely but don’t burn it - the chocolate shouldn’t be hot on your fingertip. Stir the melted chocolate and add the remaining chocolate into the warm chocolate in three batches, stirring completely after each addition. Continue stirring until the chocolate is smooth and shiny. Test by swooshing a bit of chocolate on a piece of parchment paper - it should start to set immediately. If it doesn’t, add a bit more solid chocolate to your melted chocolate bowl until it sets when you test it.My recommended chocolate for hot chocolate bombs
I like using Ghirardelli melting chocolate wafers. I find that they temper easily and set really well. xoxo -stephHot Chocolate Bombs
When you pour hot milk over these hot chocolate bombs, they melt and magically release the marshmallows and cocoa hiding inside.
- half circle silicone mold
- 1 cup chocolate chips (or melting chocolate wafers)
- 4 tbsp hot cocoa mix
- 4 tbsp mini marshmallows
Melt the chocolate in a glass bowl in the microwave. Use 15 second bursts, stirring in between until everything is smooth and pourable. It will take about 1-2 minutes.
Scoop some chocolate into the mold and use the back of a spoon or pastry brush to push the melted chocolate around the molds, making it thick enough along the sides and edges.
Place the molds into the freezer for 5-10 minutes or in the fridge for 30 minutes to set. A couple of minutes into them setting, take them out and brush/spoon extra chocolate on the top edges to make it thicker. Let set completely, then carefully pop the chocolate dome out of the mold and set aside on a cold plate.
Microwave an empty plate for 30 seconds to 1 minute, until warm, but not hot. Take one chocolate dome and place it on the plate for a couple of seconds to melt the edges. Working quickly, flip it around and add 1 tablespoon hot cocoa powder and mini marshmallows and any other add-ins you want.
Take another dome and melt its edge on the warm plate. Join the two domes together into a sphere and hold until sealed. Let set in the fridge or freezer while you make the rest of your spheres.
To serve: Put into a mug, pour on warm milk (or hot chocolate!) and watch the magic! Stir everything up and enjoy.
I Am... Roasted Honeynut Squash Creamy Pasta
It’s honeynut squash season! Mike and I went to the farmer’s market the other day and there was a perfect little basket of the tiniest honeynut squash. I absolutely love honeynuts so of course I squealed and went about picking out the cutest most tiniest ones. If you’re not familiar with honeynut squash, they’re like tiny butternut squashes, with the same shape. They were created to be a tiny, tasty squash and they are. They’re sweeter and when cooked, take on a caramel almost malty flavor. They’re super tender and cook very quickly because they’re so small.
A fall inspired pasta
After roasting a couple and eating them as is, I thought it would be nice to make a fall inspired pasta. I cut the squash up in a thick matchstick then pan-roasted them in a generous amount of olive oil. They got blistered and caramelized and so good. From there, I made a simple cream sauce then tossed in some greens and pasta. So cozy and perfect scooped up into a bowl!Why you should make a squash pasta:
- You love fall and you want to get cozy with a big bowl of pasta and squash
- You want to feed someone vegetarian food and you want it to taste good
- Honeynut squash gets you excited
- You want a hearty pasta that’s also just a little bit heathy
- You love garlic cream sauce
Frequently asked questions
Q: I can’t find honeynut squash at the store, what can I use instead? A: Any squash will work for this – try butternut or kabocha. Just make sure you cut it smaller so that it cooks just as quickly in the pan. Q: Why does the pasta look pink? A: I had no idea that swiss chard would make the cream sauce so pink! Next time I would definitely stick to kale or something. Q: What is the pasta shape called? A: It’s one of my all time favorite pasta shapes called calamarata! They’re supposed to look like calamari rings and I love them so much. Q: Why are you pretending that people ask you these questions? A: I like to amuse myself and for some reason I find this format hilarious >_< Happy honeynutting! (that sounds wrong LOL) xoxo steph PS - If you love honeynut squash as much as I do, try this honeynut squash with honeyed walnuts I made last year!Pan-Roasted Honeynut Squash with Creamy Garlicky Pasta
A warm and comforting pasta dish with all the flavors of fall, including honeynut squash
- 1-2 small honeynut squash (cut into thick matchsticks)
- 2 tbsp olive or neutral oil
- salt and freshly ground pepper
- 6 ounces dried pasta of choice
- 1 1/2 cups leafy greens (chopped)
- 3/4 cup heavy cream
- 4 cloves garlic (minced or crushed)
- 3/4 cup finely grated parmesan
Heat up the oil over medium high heat in a skillet. Add the honeynut cubes in a single layer and sear, stirring once or twice, for 5 minutes. Lower the heat to medium and cook until fork-tender, about 5-6 minutes, stirring as needed. Season with salt and pepper.
Meanwhile, cook the pasta 2 minutes shy of al dente in a large pot of salted water. Reserve 3/4 cups water and drain.
When the squash is done cooking, scoop the squash out of the pan and set aside. Add the cream and garlic to the same pan over medium heat and simmer until slightly reduced, 2-3 minutes.
Add the pasta and 1/2 cup pasta water to the sauce and bring to a boil, cooking, stirring occasionally, until the pasta is al dente and the sauce coats the pasta, about 2 minutes. Add more pasta water if the sauce starts to get too thick.
Stir in the greens until wilted, then turn the heat down and stir in the cheese until melted.
Add the honeynut squash, season with salt and pepper and enjoy immediately!
I Am... Swedish Meatballs
Real deal Swedish meatballs, just like in Sweden. This is one of those recipes that we come back to every year. There's just something so christmas-y about the Nordics. A few years ago Mike and went to Sweden and the number one item on my Swedish bucket list was eating real Swedish meatballs. We went to a little place called Bakfickan, tucked into a corner of the Royal Swedish Opera House in Stockholm. The meatballs were unreal. They were and still are one of my all time favorite food memories. They were so good we went back the very next day. Super juicy and bursting with meaty flavor, served up with the creamiest mashed potatoes, a rich creamy gravy, lightly picked cucumbers, and freshly crushed lingonberries. Every bite was a revelation. If you like, you can read more about our trip to Sweden here.
How to make Swedish meatballs
- Sauté the onions - cook the onions until just soft in a bit of butter.
- Mix the meatballs - throughly mix together ground pork, ground beef, eggs, panko, salt, pepper, nutmeg, and the cooked onions.
- Make the meatballs - shape into 1 inch meatballs, tightly rolling so they are nice and round.
- Cook the meatballs - melt a bit of butter in a non-stick pan and add the meatballs, cooking in batches, making sure to shake the pan so the meatballs stay round.
- Make the sauce - in the same pan as you cooked the meatballs, melt a bit of butter and stir in some flour. Whisk in beef stock and cream and simmer until slightly thick. Season with a dash of soy sauce (it’s traditional!), salt and pepper.
- Enjoy! - make a meatball plate with the meatballs, gravy, mashed potatoes, thinly sliced cucumbers, and lingonberry sauce.
Ingredients
Swedish meatballs have some pretty standard ingredients: diced onions, ground pork, ground beef, eggs, panko, salt, and pepper, and nutmeg.- Onions - the finer you dice your onions, the more uniform and pretty your meatballs will be. If you have a food processor, feel free to pop them in and give them a whirl.
- Eggs - eggs are the binder that help keep the meatballs together. Panko - I like using panko as the breadcrumbs because panko is larger and flakier than regular breadcrumbs. Meatballs made with panko are lighter than meatballs made with regular breadcrumbs.
- Nutmeg - there’s just a tiny hint of nutmeg in these guys. They give the meatballs an authentic Swedish flavor with just a background hint of warmth.
Swedish meatball sauce
The creamy sauce makes these meatballs next level, but did you know that apparently (according to the internet anyway) Swedish people traditionally did not eat their meatballs with meatball sauce!??! Now, thanks to Ikea, everyone thinks Swedish meatballs come with a creamy brown sauce and to be honest, even the meatballs we had in Sweden did. The sauce is almost the best part?! Swedish meatball sauce is super simple, a butter and flour roux with beef stock and cream, finished off with a tiny bit of soy sauce for color and a touch of umami. I got the soy sauce trick from all the Swedish youtube cooking shows we watched. It’s a sauce game changer.Tips and tricks
- Shape hard. Don’t be gentle when shaping these meatballs. Unlike giant, super tender, fall apart meatballs you get in tomato sauce, the key to the roundness of Swedish meatballs is the fact that they’re compacted enough to be firm on the outside and tender on the inside. Use a cookie scoop to help you portion out the right amount, then roll the balls between the palms of your hand and toss the them back and forth so they come out perfectly round.
- Use non-stick. Using a non-stick pan helps keep your meatballs nice and round. Non-stick gives you the freedom to shake and roll the meatballs while they’re still raw, before they form a crust. If you use a regular stick pan, you’ll have to brown the meatballs before they release and by the time they’re ready, they’ll have slumped down due to heat and gravity and be vaguely lopsided.
- Fry in butter. Frying in butter gives you so much more flavor. I don’t typically fry things in just butter because it has the tendency to get too hot and scorch, but it’s they way they do it in Sweden and trust me when I say, it makes so much sense.
What are Swedish meatballs?
Swedish meatballs are, you guessed it, meatballs, from Sweden. They’re called köttbullar, which means meat buns, literally the cutest name ever. Swedish meatballs tend to be on the smaller side and are made with a mix of beef and pork, simply seasoned with salt and pepper and a touch of nutmeg.Are Swedish meatballs Swedish?
Yes! Swedish meatballs are definitely Swedish and they’re eaten on the regular over in Sweden, both as an everyday meal and sometimes as a special one on holidays such as Christmas.What's special about Swedish meatballs?
Everyone knows about Swedish meatballs from Ikea - Ikea meatballs are pretty famous. I mean, Mike and I used to go to Ikea just to eat the meatballs. And I admit, I’ve bought a frozen bag or three before. But now that I have this Swedish meatball recipe in my back pocket, no more!Swedish meatballs are super savory and full of deliciousness. They’re crisp on the outside with a buttery-meaty crust and tender and soft on the inside. When you bite into them, the juices flood your mouth with flavor and everything is right with the world.
By the way, I’m pretty sure the secret to why Swedish meatballs are so good is the fact that they’re fried in butter. Mike and I watched hours of youtube cooking videos - in Swedish, with subtitles - and all of them stressed the importance of frying your meatballs in butter, in a non-stick pan (more on that later), as well as shaping the meatballs aggressively.What to serve with Swedish meatballs
Swedish meatball plates usually come with creamy brown sauce, mashed potatoes, lightly pickled cucumbers, and lingonberry sauce. I hope you try this recipe. It’s truly one of my favorites. And if you do, please do like the Swedish do and get a little bit of everything in one bite: a meatball, a bit of mash, some gravy, cucumber, and lingonberry. It’ll be like that moment in Ratatouille when Remy gets the fireworks from combining flavors. Swedish meatballs and mashed potatoes forever, xoxo steph PS - If you want to read more about my love for Swedish meatballs, please visit this post!Swedish Meatballs Recipe
Real deal Swedish meatballs, just like in Sweden.
- 2-4 tbsp butter
- 1/2 medium onion (finely diced, about 1/2 cup)
- 1 lb ground pork
- 1 lb ground beef
- 2 eggs (lightly beaten)
- 1/2 cup panko
- 1 tsp salt
- 1 tsp freshly ground pepper
- 1/4 tsp freshly grated nutmeg
Cream Sauce
- 2 tbsp butter
- 2 tbsp flour
- 1 cup beef stock
- 1/2 cup heavy cream
- 1 tsp soy sauce
- salt and freshly ground pepper
Melt 1 tablespoon of butter in a large non-stick frying pan and sauté the onions. When the onions are soft and translucent, move the pan off the heat and allow the onions to cool.
Combine pork, beef, eggs, panko, salt, pepper, and nutmeg in a large bowl. When the onions are slightly cooled, add to the mix then use your hands to mix everything throughly.
Shape into 1 inch meatballs, being sure to tightly roll them around so they keep their round shape. Place meatballs on a plate or tray.
Over medium heat, melt 1-2 tablespoons of butter in the same pan that you cooked the onions in. When hot, add meatballs to the pan, cooking in batches without overcrowding. Immediately shake the pan as you add a batch of meatballs to ensure the balls roll around and maintain their meatball shape.
Fry, shaking the pan every so often, until meatballs are golden brown and cooked through. Remove the meatballs from the pan as they cook.
When all the meatballs are cooked, make the sauce: Add 2 tablespoons of butter to the pan and melt over medium heat. Sprinkle on the flour, whisk and cook for 1-2 minutes. Slowly whisk in the beef stock and cream and cook, whisking constantly, until the sauce starts to thicken. Taste and season with salt, pepper, and soy sauce if using.
Serve the meatballs with the cream sauce, cucumbers, and lingonberry jam.
adapted from Swedish Food and Say It in Swedish
If you don’t mind slightly flattened meatballs, just let the meatballs sear, no shaking needed.
Makes about 40 meatballs, roughly 10 per person.
Estimated nutrition is for meatballs and sauce only.
I Am... TikTok Crinkle Cake Recipe
If you love sweet and crispy layers and layers of pastry, this Tiktok Crinkle Cake is going to be perfect for you! I’m always looking for new recipes to try to keep me interested in the food world and when I saw this phyllo crinkle cake I was sold. It’s definitely going to be on our list of Easter bakes! If you haven’t seen or heard about it, TikTok crinkle is crunchy, crispy layers of folded over phyllo with pillowy soft custard bread pudding insides. It’s sweet and vanilla-y and full of deliciousness!
What is Tiktok crinkle cake?
Crinkle is a crispy, flaky, custard-y pastry made from phyllo dough, melted butter, and custard. It bakes up in three parts, first to crisp up the layers, then to add butter, then again to set with custard. According to TikToker @ramena this crinkle recipe is the corner stone of her baking business. It’s based off of a dessert called muakacha, from the Middle East. Muakacha means wrinkled in Arabic and it makes total sense when you see how crinkly and wrinkly this phyllo pastry dessert is. Traditional muakacha has pistachios and rose water but the Tiktok version is vanilla. Crinkle is super customizable so you can make it your own. The best part of this crinkle recipe is that it comes together so easily.Crinkle cake ingredients
- phyllo dough - this is a pastry dough that you can find in the freezer section of any grocery store near the frozen pie crust and puff pastry. Phyllo dough is usually used for making dishes like spanakopita and baklava. It’s super easy to use, just defrost it in the fridge overnight, then open the package and unroll and it’s ready to go.
- butter - the butter is going to add richness and depth to the crinkle
- sugar - everyone needs a little bit of sweetness in their life. We’re going to use the sugar in two ways: to make a custard and to make a thick simple syrup.
- milk, eggs, vanilla - these three ingredients, plus some sugar combine into a custard liquid that will fill up the pockets of phyllo and bake up creamy and sweet.
How to make Tiktok crinkle cake
This recipe has a multi bake technique, which means that it has all the textures: crispy, crunchy, and soft and custard-y. It’s like a fluffy croissant-like bread pudding that has a caramelized top. Here’s how to make it.- Crinkle: Grab 2 sheets of phyllo dough by the corners and then fold them in an accordion crinkle, scrunching in about 1 inch thickness.
- Arrange: Place the crinkle in a parchment pan lined 13x9 baking sheet with the folds facing up and repeat until the pan is full.
- Bake: Bake for 10 minutes at 350°F.
- Butter: After the crinkle bakes for 10 minutes, drizzle on 1 cup of melted butter over the folds and bake for another 10 minutes.
- Custard: While the crinkle is baking, whisk together 1 cup milk, 2 eggs, 1 cup sugar, and 2 tsp vanilla until evenly combined.
- Bake: Take the crinkle out of the oven and pour the custard on evenly and then bake again until golden and crispy, for another 30-40 minutes.
- Syrup: While the crinkle is doing it’s last bake, make a simple syrup but combining 1/2 cup water and 1 cup sugar in a small saucepan over medium heat. Reduce until it’s a thick simple syrup so it doesn’t soak into the cake too much.
- Enjoy: When the crinkle is ready, drizzle the syrup on top then let it cool before slicing and enjoying!
What is phyllo dough?
Phyllo dough (or fillo dough) is paper thin, translucent sheets of unleavened pastry used for making layered sweet and savory baked treats. Phyllo dough consists of flour, water, and a tiny bit of oil. You can make it at home but it’s super labour intensive and most people just buy it. Phyllo doesn’t puff when it bakes, it just gets feather light, crispy, and shatters. It comes frozen at the grocery store, near the puff pastry and ready made pie crusts. If you live in a big city, you can even order it online.Tips and tricks
- Thaw the phyllo dough, in the package, in the fridge overnight.
- When you unwrap it, keep it covered with a damp paper or kitchen towel and plastic wrap so it doesn’t dry out.
- Make sure you use 2 sheets of phyllo per crinkle.
- Don’t forget to line your pan with parchment paper for easy release
- You can use aluminum foil trays if you’re making this as a gift for someone
Crinkle cake recipe variations
- Cinnamon crinkle: add 2 teaspoons of cinnamon to the custard and 1 tsp to the simple syrup.
- Chocolate crinkle: sprinkle on 1.5 cups of chocolate chips on the crinkle, tucking some of the chips into the folds.
- Fruit crinkle: serve the crinkle with fresh fruit and softly whipped cream.
- Brown butter crinkle: Brown the butter before pouring it on in the second bake.
Crinkle Cake Recipe
If you love sweet and crispy layers and layers of pastry, this crunchy, crispy Tiktok Crinkle Cake is going to be perfect for you!
- 1 package phyllo dough (defrosted)
- 2 sticks butter (melted, 1 cup)
- 1 cup milk
- 2 large eggs
- 2 cups sugar (divided)
- 2 tsp vanilla extract
- 1/2 cup water
Heat the oven to 350°F and line a 13x9 inch baking sheet with parchment paper. Separate the phyllo dough and grab 2 sheets of phyllo dough by the corners. Fold them in an accordion crinkle, scrunching in about 1 inch thickness.
Place the crinkle in a parchment pan lined 13x9 baking sheet with the folds facing up and repeat until the pan is full. Bake for 10 minutes.
Drizzle on the melted butter bake for another 10 minutes.
While the crinkle is baking, whisk together 1 cup milk, 2 eggs, 1 cup sugar, and 2 tsp vanilla until evenly combined.
Take the crinkle out of the oven and pour the custard on evenly and then bake again until golden and crispy, for another 30-40 minutes.
While the crinkle is doing its last bake, make a simple syrup but combining 1/2 cup water and 1 cup sugar in a small saucepan over medium heat. Reduce until it’s a thick simple syrup, about 10 to 12 minutes. Finish by drizzling the syrup on top then letting it cool before slicing and enjoying!
I Am... Coconut Macaroons
You've never had coconut macaroons if you've never had them homemade and warm. I love coconut macaroons! I don’t mean those delicate, finicky French almond macaron treats – I mean crisp and coconutty haystacks. A good coconut macaroon is a delicious thing: tall and mounded with crisp and crunchy outsides and soft chewy insides. They’re coconutty, hearty, chewy little cookie-cakes that are the perfect tea time snack.
How to make coconut macaroons
Making coconut macaroons is super easy. It’s probably the easiest cook you’ll ever make. All you do is measure, stir, and bake. No whipping eggs, no chill time, just mix, bake, and eat!- Mix. Mix together shredded coconut, a bit of flour, and sugar.
- Stir. Stir in the egg whites until everything comes together.
- Scoop. Scoop out little mounds on to a baking sheet.
- Bake. Bake until lightly toasted, let cool, and enjoy!
Coconut macaroon ingredients
You only need four ingredients for these perfectly plush cookies!- Shredded coconut. You’ll want to pick up a bag of unsweetened shredded coconut, also sometimes called fancy coconut. More on shredded coconut and all of its varieties below!
- Sugar. We’re going to use just enough sugar to bring out the natural sweetness of coconut.
- Flour. Lots of macaroons are gluten free (these can be too, just sub almond or coconut flour!) but I find that just the tiniest amount of flour helps everything hold together properly.
- Egg whites. Egg whites are what is going to bind everything and also give the macaroons crispy edges and a moist middle.
What is a macaroon?
If you haven’t had one, macaroons are little coconut cookie-cakes that are usually mounded up like a cute little snow capped mountain. They’re dense and moist and sweet and are probably going to be the easiest cookie you’ll ever make. They also keep well for days making them the best bake ahead treat. If you like mounds bars or almond joys, you will LOVE these coconut macaroons.Macaron vs macaroons
What is a macaron?
A macaron is notoriously difficult to make little French flat almond floured based cookies that sandwich different flavored fillings.What is a macaroon?
Macaroons are mounded cookie haystacks made with shredded coconut. The only difference between their names is an extra “O” but the difference between the two treats is vast. Personally, while I love having a macaron on occasion (if it’s from a patisserie and well made) it’s more of a sometimes treat. Truth be told, I would much rather eat macaroons.What is shredded coconut?
Shredded coconut is what you think of when you buy coconut for baking. It’s dry, but with a tiny bit of moisture, shredded into thin strips. You’ll find it in the baking aisle. Shredded coconut goes by a bunch of different names: grated coconut, desiccated coconut, dried shredded coconut, and fancy coconut. If you end up getting desiccated coconut, you’ll find that its pieces are not as long as shredded coconut. It will still work for these macaroons, but I prefer the texture of shredded. Whichever type of shred you end up getting, make sure you go for unsweetened.Tips and tricks for coconut macaroons
Use a cookie scoop! I like my trusty medium cookie scoop, which portions out the batter into 1.5 tablespoon cookies. Don’t bake them too long. You want a little bit of golden toastiness, but don’t over bake or you might end up with dry macaroons.How to decorate macaroons
Sometimes I keep them pure and have them plain but a little chocolate bottom with a drizzle of chocolate on top is very festive. You can even make peppermint bark macaroons by putting 1/4 teaspoon mint extract into the batter, drizzle with dark and white chocolate, and sprinkle on crushed up peppermint candy canes!How to make chocolate dipped macaroons
- Melt 1/4 cup (about 2 ounces) of chocolate in a double boiler over low heat while stirring. Or, microwave on low, stirring every 20 seconds, until melted and smooth.
- Take a baked macaroon and dip the bottom in the melted chocolate and place on a parchment paper lined baking sheet.
- Optional: Use a spoon to drizzle extra chocolate on top.
- Let the chocolate set in the fridge.
Why this coconut macaroon recipe?
- No whipping egg whites
- No condensed milk
- Your macaroons will not spread because the batter is stiff
- Your macaroons will not burn because there isn’t a huge amount of condensed milk pooling around the edges
- Super simple, only 4 ingredients
- You can easily make them gluten free by swapping the flour for coconut or almond flour
- Mega coconutty flavor
- Perfectly toasty on the outside and chewy and moist on the inside
- Super fast
How long do coconut macaroons last?
To store and keep your coconut macaroons, keep in an airtight container on the counter for up to 5 days. Happy macaroon-ing! I ate five of these for breakfast today >_< xoxo steph PS - Other things to make with shredded coconut if you have some extra:- Small Batch Triple Coconut Bread
- Blueberry, Coconut, Dark Chocolate Cookie
- Sunday Brunch: Christmas Morning Coconut French Toast
- Coconut Almond Rice Krispie Treat
Coconut Macaroons
A good coconut macaroon is a delicious thing: tall and mounded with crisp and crunchy outsides and soft chewy insides.
- 172 g unsweetened shredded coconut (6oz, roughly 2 2/3 cups)
- 67 g sugar (2/3 cup)
- 45 g all purpose flour (1/3 cup)
- 120 g egg whites (about 4 egg whites)
Preheat oven to 325°F. Combine the coconut, sugar, and flour in a bowl.
Stir in the egg whites.
Use a cookie scoop to portion out the cookies in mounds and place the mounds on a parchment paper lined baking sheet.
Bake for 18-20 minutes or until the edges are very lightly golden brown. Let cool and enjoy!
I Am... Mini Beef Wellington are the Perfect Holiday Appetizer
These little mini beef wellington guys are just like the real deal, but mini. The perfect lil holiday appetizer! Do you ever find yourself obsessed with TV shows? It happens to me a lot, especially if I have the self-restraint to wait until a show is completed so I can binge watch. There's something so satisfying about clicking next episode over and over again until you've reached the conclusion. Downton Abbey is something that I've been holding out on because it's just about to reach its sixth and final season. I so desperately wanted to wait, but I gave in to temptation and now I'm cursing myself because I absolutely need to see season six immediately. I love so many things about Downton, but what I find particularly fascinating – aside from the hair, clothes, and intrigue – is the food. I've always had a soft spot for English food. Things like Cornish pasties, fish and chips, shepherd's pie, bangers and mash, and Yorkshire puddings are some of my favorite comfort foods. Not to mention the gloriousness that is a perfectly warm scone with clotted cream, jam, and a perfect cup of tea. It's enough to make me swoon. So, imagine just how over the moon I am to have a chance to be going to London to see a couple of Downton Abbey locations. I'm so (so so) excited to be going to Highclere Castle (the real Downton) to have tea! I feel so fancy.
Beef wellington, but mini
Speaking of fancy, the next time you want to impress someone with your British culinary wizardry, make these mini beef wellington bites. They're a golden burnished brown on the outside, but on the inside they're a perfectly medium-rare pink. The tender, juicy beef is a nice foil against the flakiness of the pastry. There's also secret added layers of deliciousness. Think thinly sliced parma ham, thyme butter roasted mushrooms, and a generous amount of dijon for a bit of a kick. I served these with a bit of garlicky mashed potatoes, but they're perfect on their own as well. These seem a little finicky, but the truth is, they're time consuming more than finicky. Take a couple of hours, relax and give these little guys a go.Mini Beef Wellington
The beef wellington you know and love, but mini
- 1 tbsp butter
- 1 lb mushrooms (finely chopped)
- 2-3 sprigs fresh thyme
- 1 lb beef tenderloin (or filet, 1.5" cubed)
- 1 tbsp neutral oil
- salt and freshly ground pepper
- 1-2 tbsp dijon mustard (or to taste, Grey Poupon preferred)
- 6 slices Prosciutto di Parma
- 2 sheets puff pastry (thawed)
- 1 egg yolk (lightly beaten with 1 tsp water)
Melt the butter over medium low heat.
When melted, add the mushrooms and thyme and cook, without stirring, 5 minutes. Stir and continue to cook until all moisture has cooked out and mushrooms resemble a smooth paste. Taste and season with salt and pepper, remove from the heat and let cool to room temperature.
While the mushrooms are cooking, pat the filet cubes dry and season withe salt and pepper. Heat oil in a cast iron pan over very high heat and sear all sides of the filet, 1 minute per side. Remove from the pan and let rest.
Use a pastry brush and brush on a generous amount of dijon on to all sides of the filets.
On a piece of plastic wrap, lay out a slice of prosciutto and spread a thin layer of mushrooms on.
Place the filet cube in the centre and wrap the prosciutto around it. Wrap well with the plastic, making sure it is tight and held together. Chill in the freezer for 10-15 minutes.
Preheat the oven to 400°F. Cut the puff pastry into strips the width of the filet packages. Unwrap the filet and place on a strip of puff pastry and bring together. Use another piece of puff pastry, placed the opposite way and bring together to encase the beef. Use a bit of water to stick pastry together.
Place wellingtons seam side down on a parchment paper lined baking sheet. Brush with the egg yolk wash. Using the back of a knife, lightly score in a leaf pattern and sprinkle with a bit of coarse salt.
Bake the wellingtons for 10 minutes, then rotate the pan and turn up the heat to 450°. Bake for another 10 minutes or until golden and puffy. Let rest and enjoy!
I Am... Butter Candle
Move over butter boards, the butter candle is here! They add light, ambiance, and, of course, butter to any table, making serving bread, steak, or anything you love to dip in butter a fun and interactive experience. If you love warm butter and fresh bread, or you love butter boards, you’ll love the butter candle.
What is a butter candle?
It’s exactly what it sounds like: a candle made of butter. A food safe wick is lit at the table and the butter slowly softens, making the butter melty, dippable, or pourable. Butter candles are typically served with bread, but you can also serve them with anything that you love with butter. For dipping you can go with: seafood, vegetables, or meats. And for pouring, think: mashed potatoes, rice, popcorn - the list goes on and on. Is there anything that doesn’t taste better with butter?Who invented butter candles?
To be honest, butter candles are a modern take on delightfully retro tallow candles, which are candles made out of beef fat. Tallow candles have existed for ages, since Ancient Rome, in fact. Lately, adventurous restaurants have started serving steak with highly flavorful edible tallow candles. The resulting melty, warm beef fat is poured over steak or served alongside potatoes. Really, it’s not that big of a jump to homemade butter candles for bread. The first version I saw on Tiktok was by Soozie the Foodie who serves hers with bread. The other one I see on repeat is the steak butter candle by SAMO. These two Tiktoks are perfect examples of the two different ways you can make butter candles.How to make a butter candle
There are two ways to make a butter candle: hand shaping and pouring. Both work well, but hand shaping is a bit more rustic looking and if you don’t have food safe gloves, I recommend going the pouring route.To hand pour a butter candle
This is definitely the easiest way to make a butter candle. Melt the butter, make a wick out of food safe twine, pour the butter in a container, and wait for it to set. That’s it!- Melt the butter. You can do this in a small pot over low heat on the stove, or in 20 second increments in the microwave, stirring every time you reset the microwave.
- Make the wick. Cut a piece of food safe string and dip it into the melted butter to create a food safe wick.
- Set the wick in the mold. Tie the buttered string around a stick or chopstick and place the stick over the top of your butter candle mold, making sure the string touches the bottom of the mold.
- Pour in the butter. Pour the melted butter into the mold, making sure the wick is in the centre of the candle.
- Let the candle set. Place the butter candle in the fridge until it’s nice and firm, at least 1 hour minimum.
- Light your butter candle on fire and enjoy. When it’s time to enjoy, remove the stick and trim the wick so it’s about 1/4 - 1/2 inch above the candle. Use a match or lighter to light the wick and let the butter melt. Enjoy the melted butter by dipping or pouring!
To hand shape a butter candle
Start with slightly soft spreadable butter. Ideally, take your butter out of the fridge and let it sit a room temp, for 20 minutes. Lay out a piece of plastic wrap and place your stick of butter in the middle. Use your hands or a rolling pin to lightly flatten the butter and place a piece of kitchen string in the middle for a wick. Use the plastic wrap to roll and shape the butter into a candle. Place in the fridge to set.Butter candle wicks
It doesn’t matter if you hand shape or pour, either way, you’ll need a food safe wick. My suggestion is 100% cotton food safe twine, the kind that you tie up roasts and chicken with. You can find it near the meat section in the grocery store or you can order it online. Because it’s food safe, it will be safe when you light your candle. All you need to do to make your food twine into a wick is dip it in melted butter so it holds a flame better.Butter candle molds
You can go store bought or homemade here. Your mold really depends on if you want to have a free standing (de-molded) candle or a candle in a container. Generally, you want a free standing or shallow candle for dipping and a container candle for pouring.Dippable butter candle mold
Depending on if you want to un-mold your candle or not, you’ll want either a disposable or reusable mold. If you’re going to un-mold your candle, you can use a paper cup that you can cut and then peel away from the butter. You can even make a cardboard tube, line it with parchment paper and tape on a bottom. If you’re going for a dippable candle that you’re going to leave in the mold, go for a shallow container that you already have at home like a ramekin or small dish. This butter crock would work amazingly for a dipping butter candle.Pourable butter candle mold
These can be anything small with a spout. We use a tiny cream pitcher, which worked really well and is incredibly cute. Anything small and pourable is useable. Small cream pitchers or espresso pourers are great and there are so many out there. These mini glass espresso pouring cups with wooden handles are super cute.Salted or unsalted butter
Most people will tell you to go with salted butter because that’s what you serve with bread, but unsalted works too, just serve your candle along with some flaky sea salt. Really, use whatever butter you love.What to serve with butter candles
Really you can serve anything. If you’re going for a starter, a nice selection of crusty breads works well. On the other hand, if you want to serve up a butter candle at breakfast or brunch, pancakes, waffles, or freshly baked muffins come to mind. If you’re serving it with dinner, melted butter tastes amazing on rice, noodles, vegetables, seafoods, and meats. Classic is a herbed butter with steak frites, you can’t go wrong with that!Butter candle flavors
Any compound butter (flavored butter), can be a butter candle. To make, simply stir the ingredients into the melted butter.- garlic butter: 1/2 cup butter plus 4 cloves finitely minced garlic or 4 cloves roasted garlic
- herbed butter: 1/2 cup butter plus 2 tbsp freshly chopped herbs of choice such as mint, cilantro, green onions, rosemary, thyme, flat leaf parsley, sage, basil, dill, tarragon, chives
- jalapeño butter: 1/2 cup butter plus 2 tbsp finely chopped jalapeño
- paprika butter: 1/2 cup butter plus 1 tsp smoked paprika and 1 tbsp fresh parsley
- shallot butter: 1/2 cup butter plus 2 tbsp finely chopped shallots, 2 cloves finely minced garlic, 2 tsp finely minced parsley
- red wine butter: 1/2 cup butter, 2 tbsp red wine, 1 tbsp finely chopped shallots, 2 tsp finely chopped parsley, 1 tsp fresh lemon zest
- lemon butter: 1/2 cup butter, 2 tbsp fresh lemon juice, 2 tsp fresh lemon zest, 2 tsp finely chopped parsley
Pro tips
- Make sure your butter candle is solid before lighting it up, otherwise you’ll just have a butter pool as opposed to a candle.
- If you’re un-molding your candle, place the candle in a shallow dish with a lip so that as it melts, it doesn’t overflow and cause a butter spill.
- Start small! Yes, you can make a butter candle with 1 pound of butter, but that’s excessive, even in this day and age. All you really need is one stick of butter (which is a 1/2 cup).
- Super smooth butter candles. If you’re a purist and want a very clean burning, pretty candle, be sure to clarify and strain your butter. Because butter has water content and milk solids, a non-clarified butter candle will sputter a little due to the milk solids. This is definitely an optional step thought and I don’t think it’s necessary.
How to Make a Butter Candle
Move over butter boards, the butter candle is here!
- Food Safe Kitchen Twine
- Small Ramekin
- 1/2 cup butter
- 1 baguette (sliced, to serve, optional)
Make your wick: tie a knot in your kitchen twine and trim off the excess, then measure out about double the height of your candle. Tie the newly cut end in a knot around your chopstick, leaving a length the same height as your candle with the original knot on the other end. Trim the excess and set aside.
Gently melt the butter in a pan on the stove over low heat. You can also melt it in the microwave in 30 second increments.
Drag the wick through the melted butter, making sure it’s saturated as close to the chopsticks as possible.
Set the chopstick over your ramekin, moving the string if needed so that it’s centered in the mold.
Pour in the butter and let set until solid in the fridge, minimum 1 hour.
To enjoy, remove the stick and trim the wick down to about 1/2 inch. You can light the butter candle as is, in the mold, or take it out of the mold by dipping the dish in warm water and running an offset spatula around the edges.
Light the candle and watch it burn as the butter melts. Enjoy with fresh crusty bread.
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