Christmas Recipes - Home Cooking Adventure

Chicken Patties – The Best Recipe

Ella - Home Cooking Adventure — Thu, 27 Jun 2024 14:51:57 +0000

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day. For these patties, I use ground chicken meat but ground turkey will be as good. I like to season them with a blend of spices and herbs to create a savory and satisfying flavor. To enhance the texture and taste I like to combine the chicken with breadcrumbs, onions, garlic and vegetables like carrots or potatoes.

We like to shape the mixture into round, flat discs and cook them in various ways, including pan-frying or baking. As a leaner alternative to beef patties, these chicken patties provide a healthier choice for those mindful of their dietary intake.

You can serve chicken patties in multiple ways, as a classic sandwich on a bun with lettuce and tomatoes, in a wrap, as a protein-rich topping for salads, or as an appetizer alongside your favorite dipping sauces.

These chicken patties will surely become a family favorite and a staple in many households.

How to make chicken patties

To make these delicious chicken patties, begin by placing ground meat into a large bowl and adding finely chopped onion, minced garlic, breadcrumbs, two eggs, grated potato and carrot, chopped fresh parsley, salt, and pepper. Next, mix everything together until well combined. Be careful not to overwork the mixture to ensure the patties stay tender.

How to pan-fry chicken patties

Heat oil in a nonstick skillet over medium heat. Take spoonfuls of the chicken mixture, flatten them slightly, and transfer to the hot skillet. Cook the patties for about 4 minutes on one side until golden and crispy. Flip and cook for another 4 minutes on the other side. Transfer the patties to paper towels to drain any excess oil.

How to bake chicken patties

For baking, preheat your oven to 400ºF (200ºC) and line a baking sheet with parchment paper. Place the patties on the lined baking sheet and lightly spray them with olive oil. Bake for about 25-30 minutes or until the patties are golden brown and fully cooked through.

Serve these versatile chicken patties as an appetizer with your favorite dipping sauce, or pair them with your preferred side dishes for a complete meal. Refrigerate any leftovers in an airtight container and reheat before serving.

Hope you will try these delightful chicken patties. If you do, make sure to share the photos with me on Instagram. Enjoy these flavorful and easy-to-make chicken patties at any meal!

For more chicken dishes check our full collection of Chicken Recipes. For more potato dishes check our full collection of Potato Recipes. If searching for more healthy ideas you can include in your diet check our full collection of Healthy Recipes.

Other similar recipes you may like to try

These easy and delicious Salmon Patties are made from fresh salmon, mixed with herbs and spices. They are pan-fried to golden perfection.

These amazing Zucchini Carrot Fritters are easy to make, delicious, and nutritious. Enjoy these crispy, golden bites that combine the freshness of zucchini with the zest of carrots in one simple dish.

These Potato Tuna Patties are quick and easy to make, using simple ingredients you already have in your pantry and fridge. Serve the patties for breakfast, lunch, or dinner alongside a fresh salad and your favorite dipping sauce, or enjoy them as an appetizer.

Chicken Patties

These Chicken Patties are a versatile and delicious dish, that is easy to prepare and perfect for any time of the day.

Course Appetizer, Main Course

Cuisine American

Keyword carrot, chicken, patties, potato

Prep Time 15

Cook Time 20

Servings patties

Calories 44kcal

Ingredients

1 pound (500g) ground chicken
1 small onion (80g) , finely chopped
green onion
5 cloves garlic , minced
1 medium carrot (3 oz-90g) , grated
fresh parsley, half a bunch , chopped
1/4 cup (35g) breadcrumbs
1 potato ( 9 oz- 250g) , grated and squeezed
2 eggs
1 ½ tsp (7g) salt
1 tsp (3g) ground black pepper
olive oil , for cooking

Instructions

Place ground meat into a large bowl.
Add all the rest of ingredients: onion, garlic, green onion, breadcrumbs, eggs, grated potato and carrot, fresh parsley, salt and pepper.
Mix until combined.
Make sure not to overwork the mixture.

How to fry meatballs in a pan.

Heat about 1 tablespoon of olive oil in a nonstick skillet over medium heat.
Take spoonfuls of chicken mixture, flatten slightly, and transfer to the hot skillet.
Cook the patties for about 4 minutes or until the bottom is golden and crispy. Flip and cook for 4 more minutes on the other side.
Transfer to paper towels to drain the excess oil.

How to bake the patties.

Preheat the oven to 400ºF (200C) and line a baking sheet with parchment paper.
Place the patties on a parchment paper-lined baking sheet.
Spray the patties with olive oil.
Bake for about 25-30 minutes or until the patties are nicely browned.

How to serve chicken meatballs.

Serve as an appetizer with your favorite dipping sauce or alongside your favorite side dishes.
Refrigerate the leftover patties.

Video

Nutrition

The post Chicken Patties – The Best Recipe appeared first on Home Cooking Adventure.

Poppy Seed Babka

Ella - Home Cooking Adventure — Fri, 26 Apr 2024 13:00:00 +0000

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Our Poppy Seed Babka starts with soft dough that’s carefully mixed and rolled out. Then, we generously spread a tasty filling of ground poppy seeds, meringue and sugar. After rolling it all up, we bake it until it turns a golden brown color and smells amazing.

When you take a bite of our Poppy Seed Babka, you’ll experience the softness of the dough and the satisfying flavor and texture of the poppy seeds. It’s a delicious treat that’s sure to please any time of the day!

How to make poppy seed babka

The recipe for this poppy seed babka is easy and with great results each time. Begin by preparing the dough and let it rest until doubled in size. Continue with preparing the poppy seed meringue filling and then start to assemble the babka. Let it rest again in the pan, brush with beaten egg and bake until golden brown. Optional, brush the babka with sugar syrup.

How to prepare the dough

In a medium bowl, combine yeast, 1/2 tsp (3g) sugar, and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.

In a large bowl, whisk together the flour, sugar, and salt. Add the remaining milk, activated yeast mixture, egg yolks, vanilla extract, sour cream, and melted butter. Knead the dough until it pulls away from the sides of the bowl, either by hand or using a hand mixer or stand mixer.

Shape the dough into a ball, transfer it to an oiled bowl, and cover it with plastic wrap. Let it rest for about 1 hour at room temperature until doubled in size.

How to prepare the poppy seed meringue filling

For this recipe it is essential to use ground poppy seeds. If you can not find ground poppy seeds in stores you may need to grind your poppy seeds before going further with the recipe.

Whip the egg whites with a pinch of salt until foamy. Gradually add sugar and continue mixing until stiff peaks form. Add the ground poppy seeds and vanilla extract, and mix gently to combine. Set aside until ready to use.

How to assemble the babka

Roll the dough on a floured surface into a rectangle of about 18×10 inches (45x25cm).

Spread the poppy seed mixture evenly over the dough, leaving about a 1/2-inch (1cm) border around the edges.

Roll up the dough and cut the log in half lengthwise using a sharp knife. Braid the two pieces together, keeping the open layers exposed so the cut ends remain on top.

Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper. Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the poppy seed babka

While the babka is resting, preheat the oven to 350F (180C). Brush the bread with beaten egg and then reduce the oven temperature to 320F (160C).

Transfer the babka to the oven and bake for about 50-55 minutes, covering with aluminum foil after about 30 minutes if it browns too fast. Remove from the oven and let it rest in the pan for 10 minutes.

Meanwhile, prepare the sugar syrup. In a small saucepan, add water and sugar and boil for 2-3 minutes. Brush the babka while still warm with the sugar syrup.

Let the poppy seed babka cool completely before cutting it into slices.

Treat your loved ones to the simple pleasure of our Poppy Seed Babka, a delightful pastry that’s guaranteed to bring joy with every slice.

Hope you will try this amazing treat and don’t forget to tag me on Instagram if you do. Enjoy as much as we did.

More bread recipes you may also like

If you like sweet bread recipes you may also like this Orange Nutella Walnut Babka. Even though it might need more time to prepare, this babka has an amazing crumb and irresistible flavor.

If you like cinnamon treats you may like to try this Cinnamon Braided Bread or this Cinnamon Wool Roll Bread.

These Chocolate Swirl Milk Bread and Nutella Pull Apart Bread are another amazing bread recipes that bring joy to kids and adult alike.

For a fruity babka you may like to consider this Cranberry Orange Babka. It is very flavorful and a great choice for fall and winter holiday tables.

Poppy Seed Babka

This delightful Poppy Seed Babka is a beloved pastry enjoyed in various countries around the world. It features a fluffy dough filled with a generous amount of poppy seed meringue filling. It is a perfect addition to your holiday table or for pairing with your morning cup of coffee or afternoon tea.

Course Dessert, Snack

Cuisine European

Keyword babka, holiday poppy seed rolls, poppy seeds

Prep Time 30

Cook Time 52

Total Time 1 22

Servings servings

Calories 388kcal

Ingredients

For the dough

2 ⅔ cups (330g) all-purpose flour
1/4 cup (50g) sugar
1/2 tsp (2g) salt
1 ¼ tsp (4g) active dry yeast
3/4 cup (180ml) lukewarm milk
1 tbsp (15g) sour cream
1 tsp (5g) vanilla extract
2 egg yolks
3 tbsp (40g) melted butter

Poppy Seed Meringue Filling

2 ¼ cups (300g) ground poppy seeds
2 egg whites
pinch of salt
1/2 cup (100g) sugar

For Brushing

1 egg , beaten

Sugar Syrup, optional

2 tbsp (30g) sugar
3 tbsp (45ml) water

Instructions

Prepare the dough.

In a medium bowl add yeast, 1/2 tsp (3g) sugar and 1/4 cup (60ml) lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the remaining milk, activated yeast, egg yolks, vanilla extract, sour cream and melted butter. Start kneading it until it pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Give the dough the shape of a ball. Transfer the dough into an oiled bowl and cover it with plastic wrap.
Let it rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the poppy seed meringue filling.

Add the egg whites to a mixing bowl with a pinch of salt.
Whip until foamy. Gradually add sugar and continue mixing until stiff peaks form.
Add the ground poppy seeds and vanilla extract.
Mix gently to combine. Set aside until ready to use.

Assemble the babka.

On a floured surface, using a rolling pin, roll the dough to a rectangle of about 18×10 inches (45x25cm).
Spread poppy seed mixture evenly.
Leave about a 1/2-inch (1cm) border around the edges.
Roll up the dough.
Cut the log in half lengthwise using a sharp knife.
Start braiding the two pieces, trying to keep the open layers exposed so the cut ends remain on top.
Transfer the poppy seed babka to a 9×5-inch (23x13cm) loaf pan lined with parchment paper.
Cover with a kitchen towel and let it rest for 40-45 minutes at room temperature.

How to bake the babka.

Preheat the oven to 350F (180C).
Brush the bread with beaten egg.
Reduce oven temperature to 320F (160C).
Transfer babka to the oven and bake for about 50-55 minutes. Check with a skewer if the babka is baked through.
During baking, cover with aluminum foil after the first 30 minutes if browns too fast.

Prepare the sugar syrup.

In a saucepan add the water and sugar and boil for 2-3 minutes.
Brush the babka while still warm with the sugar syrup.
Let the poppy seed babka cool completely before cutting it into slices.

Nutrition

The post Poppy Seed Babka appeared first on Home Cooking Adventure.

Cinnamon Wool Roll Bread

Ella - Home Cooking Adventure — Wed, 27 Mar 2024 18:42:23 +0000

This Cinnamon Wool Roll Bread is a delightful treat perfect for holidays or for whenever craving something sweet. It combines the comforting flavors of cinnamon with the soft, fluffy texture of freshly baked sweet bread.

What sets this Cinnamon Wool Roll Bread apart is the addition of tangzhong and its unique presentation. Tangzhong is an easy technique used for achieving softer and fluffier bread.

Despite its elegant appearance once baked, making this bread is quite simple. It involves preparing a yeast dough and filling it with a mixture of cinnamon, sugar, and butter. Roll it up and bake it in a round pan until golden brown.

You can always experiment with different fillings, including savory variations, to customize it to your taste preferences.

When served each slice reveals beautiful swirls of cinnamon sugar buttery mixture. Whether enjoyed on its own or paired with a hot cup of coffee, this bread is sure to delight anyone craving a cozy and indulgent treat.

What is Tangzhong

Tangzhong is a useful technique for achieving a softer, fluffier, and more flavorful yeast bread. It’s particularly popular in Asian-style bread baking but has gained popularity worldwide for its beneficial effects on bread texture and shelf life. It involves making a water roux by cooking a portion of the flour and milk or water from the recipe into a paste, which is then added to the rest of the ingredients.

How to make wool roll bread

To begin, let’s prepare the tangzhong. In a small saucepan, combine the flour and milk, and place it over medium-low heat. Stir continuously until the mixture thickens. Once thickened, allow it to cool slightly.

While the tangzhong cools, let’s activate the yeast. In a medium bowl, mix together the yeast, 1 teaspoon (5g) of sugar, and 2/3 cup of lukewarm milk. Allow this mixture to rest for 5-10 minutes to activate the yeast.

How to prepare the yeast dough

In a large bowl, whisk together the flour, sugar, and salt. To this dry mixture, add the activated yeast, tangzhong, eggs, vanilla extract, and melted butter. Begin kneading the dough until it becomes smooth and slightly pulls away from the sides of the bowl. This can be done by hand or with the assistance of a hand mixer or stand mixer.

Transfer the kneaded dough into an oiled bowl and cover it with plastic wrap. Let the dough rest for about 1 hour at room temperature, or in a warm space, until it doubles in size.

Next, prepare the butter cinnamon mixture by combining the butter with cinnamon and sugar in a small bowl. Set this mixture aside until ready to use.

How to shape the wool roll bread

Grease and line a 10-inch (25cm) springform pan with parchment paper. Divide the dough into 6 equal pieces. Shape each piece into a ball.

Roll out each ball of dough lengthwise into a rectangle until it reaches approximately 12 inches (30cm) in length. Spread 1/6 of the butter-cinnamon mixture over the top half of the rectangle. Then, cut the bottom half into thin strips.

Fold the long edges of the rectangle and roll the dough into a log. Place the log, seam-side down, into the bottom of the prepared pan. Repeat this process with the remaining dough pieces.

Cover the pan and let the dough rise for 45 minutes. Meanwhile, preheat the oven to 350F (180C).

Before baking, brush the surface of the bread with beaten egg. Then, bake the wool roll bread for 25-30 minutes, or until it turns golden brown.

Allow the bread to cool slightly before serving. If you try it out, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Cinnamon Wool Roll Bread

Course Bread

Cuisine American, Japanese

Keyword cinnamon, wool roll bread

Prep Time 30

Cook Time 30

Resting time 1 45

Total Time 2 45

Servings servings

Calories 319kcal

Ingredients

For Tangzhong

1/4 cup (30g) flour
1/2 cup (120ml) milk

For the Dough

3 ¾ cups (470g) all-purpose flour
2 ¼ tsp (7g) active dry yeast (or 25 g fresh yeast)
2/3 cup (180ml) lukewarm milk
1/4 cup (50g) sugar
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
2 medium eggs
4 tbsp (56g) unsalted butter , melted

Cinnamon Filling

5 tbsp (70g) butter , at room temperature
2 tbsp (13g) ground cinnamon
1/2 cup (100g) sugar

For Brushing

1 egg , beaten

Instructions

Prepare the tangzhong.

In a small saucepan add the flour and milk and place over medium-low heat. Cook stirring continuously until thickens. Let it cool slightly.

Prepare the dough.

In a medium bowl add yeast, 1 tsp (5g) sugar and 2/3 cup lukewarm milk. Let it rest for 5-10 minutes to activate the yeast.
In a large bowl whisk together the flour, sugar and salt. Add the activated yeast, tangzhong, eggs, vanilla extract and melted butter. Start kneading it until smooth and it slightly pulls away from the sides of the bowl. You can knead the dough by hand or use a hand mixer or stand mixer.
Transfer the dough into an oiled bowl and cover with plastic wrap.
Let the dough rest for about 1 hour at room temperature (warm space) until doubled in size.

Prepare the butter cinnamon mixture.

In a small bowl combine butter with cinnamon and sugar. Set aside until ready to use.
Grease and line a 10-inch (25cm) springform pan with parchment paper.

How to shape the wool roll bread.

Divide the dough into 6 equal pieces (about 170g each). Shape each into a ball.
Roll each piece of dough lengthwise into a rectangle until about 12 inches (30cm) long.
Spread ⅙ of butter cinnamon mixture over the top half of the rectangle.
Cut the bottom half into thin strips.
Fold the long edges of the rectangle and roll the dough into a log.
Place the log, seam-side down, into the bottom of the pan.
Repeat with the remaining dough.
Cover and let rise for 45 minutes.
Meanwhile, preheat the oven to 350F (180C).
Brush the bread with beaten egg.
Bake the wool roll bread for 25-30 minutes until golden brown.
Let it cool slightly before serving.

Video

Nutrition

The post Cinnamon Wool Roll Bread appeared first on Home Cooking Adventure.

Easy Meatball Soup

Ella - Home Cooking Adventure — Mon, 11 Mar 2024 17:17:18 +0000

Savor the hearty goodness of our flavorful Meatball Soup. Made with tender meatballs and fresh vegetables, it’s a comforting dish perfect for chilly days or whenever you crave a comforting meal. This soup holds a special place in our family’s culinary traditions and is a cherished dish in many European countries.

Picture succulent meatballs, made from your choice of meat, either chicken, turkey, pork, or beef, gently simmered in a rich, aromatic broth alongside tender chunks of potatoes and an array of vibrant vegetables.

Each spoonful is a blend of savory flavors, enhanced by hints of herbs and spices. We love to use fresh lovage for this soup for its incredible flavor, although fresh parsley or celery leaves can serve as suitable alternatives.

What truly sets our meatball soup apart is its creamy richness, achieved by adding sour cream mixed with egg yolk just before finishing the soup, making every bite extra satisfying. Served hot with crusty bread, it’s a meal that fills you up and feels like a warm hug.

Whether it’s a cozy night in or a quick lunch, our meatball soup is a tasty choice that everyone will love. So, grab a bowl and enjoy the comforting taste of homemade goodness.

How to make meatball soup

Begin by heating oil in a large stockpot over medium-high heat. Add the onion and cook for about 5 minutes until it becomes softened. Stir in the carrots and cook for an additional 5 minutes. Then, add the celery root, garlic, and red pepper, and cook for another minute.

Pour in the vegetable stock or water, adding chili pepper if desired, along with salt and pepper. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Allow the vegetables to cook for roughly 20 minutes until they reach a tender consistency.

While the soup is simmering, prepare the meatballs. In a medium bowl, combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.

Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow the soup to return to a boil, then reduce the heat and simmer for an additional 15-20 minutes until the potatoes are tender and the meatballs are fully cooked.

In a separate medium bowl, mix together the sour cream, egg yolk, and minced garlic. Add 2 ladles of hot soup to the mixture, stirring well, then return it to the pot. Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.

Remove the soup from heat and serve it hot alongside crusty bread.

Hope you will give this soup a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy your comforting meal!

Other soups you may like to try

Experience warmth and flavor with our hearty Turnip Soup. This soup is a cozy blend of tender turnips, aromatic spices, and rich broth perfect for chilly evenings.

This Minestrone Soup packed with hearty vegetables, beans, pasta, and savory broth is a wholesome delight for any mealtime.

This Zuppa Toscana is a comforting, hearty, spicy, and flavorful soup, ideal for chilly days made with spicy or mild Italian sausage, tender potatoes, crisp bacon, and vibrant kale, all swimming in a rich and creamy broth.

Easy Meatball Soup

Savor the hearty goodness of our flavorful Meatball Soup. Made with tender meatballs and fresh vegetables, it's a comforting dish perfect for chilly days or whenever you crave a comforting meal.

Course Soup

Cuisine European

Keyword comforting soup, meatball soup, meatballs

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 293kcal

Ingredients

2 tbsp (30g) olive oil
1 large onion, about 7 oz (200g) , diced
2 medium carrots, about 5 oz (150g) , diced
1 garlic clove , minced
1 red pepper, about 4 oz (120g) , diced
1 small celery root, about 9 oz (250g) , diced
1 small red chili pepper , diced, optional
2 quarts (2 liters) vegetable stock or water
2 medium potatoes, about 9 oz (250g) , cut into small cubes
1/2 cup fresh lovage or parsley , chopped
salt and freshly ground pepper

For the meatballs

1 pound (450g) ground meat (chicken, turkey, pork or beef)
1 egg
1 tbsp (15g) semolina flour
1/4 cup (50g) long-grain rice , uncooked, rinsed and drained

For the sour cream mixture

3/4 cup (200g) sour cream
1 egg yolk
1 garlic clove , minced
1 tbsp fresh parsley

Instructions

Heat oil in a large stock pot over medium-high heat and cook onion for about 5 minutes until softened. Stir in carrot and cook for another 5 minutes. Stir in celery root, garlic and red pepper and cook for another minute.
Pour in the vegetable stock or water, adding chili pepper if desired, salt and pepper and bring the mixture to a boil. Reduce the heat to a gentle simmer and cook for roughly 20 minutes until the vegetables reach a tender consistency.

Prepare the meatballs.

While the soup simmers, prepare the meatballs. Combine the ground meat, semolina flour, egg, uncooked rice, salt, pepper, and chopped fresh parsley in a medium bowl. Shape the mixture into 1-inch (2.5 cm) balls using a cookie scoop and wet hands, then place them on a plate.
Carefully transfer the meatballs to the simmering soup along with the potatoes. Allow it to return to a boil, then reduce the heat and simmer for an additional 20 minutes until the potatoes are tender and the meatballs are fully cooked.
In a medium bowl mix sour cream with the egg yolk and minced garlic. Add 2 ladles of hot soup, stir well and add to the pot.
Let it boil for 1 minute before finishing with fresh herbs such as lovage or parsley, as well as salt and pepper to taste.
Remove from heat and serve hot alongside crusty bread. Enjoy!

Nutrition

The post Easy Meatball Soup appeared first on Home Cooking Adventure.

Classic Custard Pie

Ella - Home Cooking Adventure — Sat, 09 Mar 2024 14:50:38 +0000

This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion. Each bite bursts with flavor offering a delightful explosion of creamy goodness.

Whether it’s the highlight of a family gathering or a sweet treat on a lazy afternoon, this custard pie never fails to impress. Its simple ingredients and comforting taste make it a timeless favorite for dessert lovers of all ages.

How to make Custard Pie

The recipe for this custard pie is quite easy and can be made in advance. Start by preparing the crust, blind bake the crust and then prepare the custard filling.

How to prepare the crust.

In a large bowl, mix together the butter, powdered sugar, and salt until light and fluffy. Add the egg and continue mixing until well combined and creamy. Gradually incorporate the flour into the butter mixture until fully combined, being careful not to overwork the dough. Wrap the dough with plastic wrap, shaping it into a disc, and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (180°C). Roll out the chilled dough between two pieces of parchment paper or plastic wrap until it reaches about 13 inches (33cm) in diameter. Press the dough onto the bottom and edges of a 9-inch (23cm) pie pan, crimping the edges as desired. Refrigerate the crust for about 30 minutes before baking.

Line the chilled crust with parchment paper and fill it with dry beans, rice, or pie weights to prevent it from puffing up during baking. Bake for 20 minutes. Then, remove the weights and parchment paper, and return the crust to the oven to bake for another 10 minutes. If the edges begin to brown too quickly, cover them with a tart shield or aluminum foil shield.

Allow the partially baked crust to cool slightly on a wire rack. Lower the oven temperature to 325°F (160°C).

How to prepare the custard pie filling

Whisk together the eggs with sugar and salt until well combined. Gradually incorporate the milk and cream, followed by the vanilla extract and freshly grated nutmeg. Be careful not to overmix the mixture to avoid creating air bubbles. Sieve the custard mixture to remove any coagulated bits of egg.

Gently pour the filling into the pre-baked pie crust. Grate some additional nutmeg over the top of the pie for added flavor.

Bake the pie for 40-45 minutes, or until the edges are set but the center still has a slight wobble. If necessary, cover the edges with a tart shield or aluminum foil shield while baking to prevent over-browning.

Carefully remove the pie from the oven and allow it to cool completely on a wire rack at room temperature. Once cooled, refrigerate the pie for several hours or overnight before serving.

Hope you will give it a try as I am sure everybody will be delighted. If you do, don’t forget to share the photos with me on Instagram. Enjoy!

Other custard desserts you may like to try

Discover in the delightful flavors of lavender and honey with this heavenly dessert – a Lavender Honey Custard Tart! The buttery crust serves as the perfect base for the luscious cream and honey filling infused with the subtle floral notes of dried edible lavender.

This Eclair Cake is essentially a giant cream puff or eclair, made up of two layers of choux pastry that are filled with a generous amount of vanilla cream.

This Puff Pastry Caramel Slice features layers of flaky puff pastry that create a satisfying crunch, with a velvety caramel pastry cream filling that offers a sweet, creamy center.

Classic Custard Pie

This amazing Custard Pie is a classic dessert with a rich, creamy texture. With its buttery crust and smooth custard filling infused with a hint of nutmeg it’s the perfect dessert for any occasion.

Course Dessert

Cuisine American

Keyword classic pie, custard, custard filling, custard pie, pie, pie crust

Prep Time 20

Cook Time 1 9

Total Time 1 29

Servings servings

Calories 380kcal

Ingredients

Pie Crust

1/2 cup (110g) unsalted butter , room temperature
1/4 cup (30g) powdered sugar
1/4 tsp (1g) salt
1 egg
1 ½ cups (190g) all-purpose flour

Custard Filling

4 medium eggs
2/3 cup (135g) sugar
1/4 tsp (1g) salt
2 tsp (10g) vanilla extract
1 ½ cups (360ml) milk
1 cup (240g) whipping cream
1/4 tsp nutmeg

Instructions

Prepare the pie crust.

In a large bowl mix butter with powdered sugar and salt until light and fluffy. Add egg and continue mixing until well combined and creamy.
Incorporate the flour into the butter mixture until combined. Make sure you don’t overwork the dough.
Wrap the dough with plastic wrap, form into a disc and refrigerate for at least 30 minutes.
Preheat the oven to 350F (180C).
Roll the dough between two pieces of parchment paper or plastic wrap until it's about 13in (33cm) in diameter.
Press the dough onto the bottom and edges of a 9-inch (23cm) tart pan. Crimp the edges of the dough.
Refrigerate for about 30 minutes before baking.
Line a parchment paper over the crust and fill with dry beans, rice or pie weights.
Bake for 20 minutes. Remove the weights and the parchment paper.
Return to the oven for another 10 minutes. If the edges brown too quickly, cover the edges with a tart shield or aluminum foil shield.
Let it cool slightly on a cooling rack.
Reduce the heat to 325ºF (160C).

Prepare the custard filling.

Whisk together the eggs with sugar and salt.
Gradually incorporate the milk and cream. Add vanilla extract and freshly grated nutmeg. Whisk to combine. Don’t overmix the mixture to avoid air bubbles.
Sieve the custard mixture to remove any coagulated bits of egg.
Gently, pour the filling into the baked pie crust. Grate some more nutmeg over the top of the pie.
Bake for 40-45 minutes until set at the edges but still a bit wobbly in the center. cover the edges with a tart shield or aluminum foil shield while baking.
Carefully remove the pie from the oven and let it cool completely on a wire rack at room temperature.
Once cooled, refrigerate for several hours or overnight.

Video

Nutrition

The post Classic Custard Pie appeared first on Home Cooking Adventure.

Double Chocolate Cream Puffs

Ella - Home Cooking Adventure — Sat, 02 Mar 2024 09:34:34 +0000

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you’ll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream, creating a velvety-smooth texture that melts in your mouth.

I’ve kept the recipe simple and hassle-free—no need for chilling or fancy pastry cream. Just pure, straightforward chocolatey goodness that’s perfect for satisfying your sweet cravings. A light dusting of powdered sugar adds a touch of elegance to the finished cream puffs, making them as beautiful as they are delicious.

Whether you’re hosting a gathering or simply treating yourself, these easy Double Chocolate Cream Puffs are sure to be a hit. With their irresistible flavor and effortless preparation, they’re the perfect dessert for any occasion. So why wait? Whip up a batch today and experience the joy of indulging in these decadent delights!

How to make double chocolate cream puffs

The recipe is easy and if you stick to the instructions provided, you’ll achieve great results every time. Begin by making the chocolate choux pastry batter, baking the cream puffs, and then proceed with preparing the chocolate cream cheese frosting. Once filled, dust the cream puffs with powdered sugar and they’re ready to serve.

How to make chocolate choux pastry

Begin by preheating your oven to 350°F (180°C) and lining a baking sheet with parchment paper.

Sift together the flour and cocoa powder in a bowl. In a saucepan, bring the milk, water, sugar, salt, and butter to a boil. Once boiling, remove from heat and quickly add the flour mixture, stirring vigorously with a wooden spoon until fully incorporated.

Return the saucepan to low heat and cook the mixture for 1-2 minutes, stirring constantly until it forms a cohesive dough that pulls away from the sides of the pan. Some dough may stick to the bottom of the pan.

Transfer the dough to a large bowl and allow it to cool slightly. Gradually add the eggs, one at a time, mixing well after each addition until you have a smooth, homogeneous batter that still holds its shape.

Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip. Pipe the dough onto the prepared baking sheet in 1-1 ½ inch (3-4 cm) circles.

Bake the choux pastry for 25-30 minutes until they are browned and puffed. Once baked, use a skewer to prick each puff to release steam, then allow them to cool on a wire rack.

How to prepare the chocolate cream cheese frosting

Meanwhile, prepare the chocolate cream cheese frosting by melting the chocolate with cream in a heatproof bowl over simmering water. Let it cool to room temperature.

In a separate large bowl, mix the cream cheese until smooth, then add powdered sugar and vanilla extract, mixing until combined. Stir in the melted chocolate mixture, then add the remaining cream and mix until stiff peaks form.

How to fill the chocolate cream puffs

Transfer the frosting to a piping bag fitted with a 1M tip. Pipe the frosting into each cooled cream puff, then top with the choux pastry caps. Dust with powdered sugar before serving.

Hope you will try these amazing Double Chocolate Cream Puffs. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

How to store cream puffs

Cream puffs are best served fresh, but if you need to store them, it’s generally recommended to refrigerate them. However, keep in mind that refrigeration can cause the pastry to become slightly soggy as it absorbs moisture from the cream filling. To minimize this, store cream puffs in an airtight container in the refrigerator and consume them within a day or two for the best quality.

Before serving, you can allow them to come to room temperature for a bit to regain some of their crispness. If you have a large batch, you can also freeze them, but again, be aware that the texture may change slightly upon thawing.

Other choux pastry recipes you may like to try

If you like chocolate desserts you may also like to try this Chocolate Eclair Cake. This cake consists of two layers of chocolate choux pastry, filled with a generous silky smooth chocolate custard cream filling.

These Pistachio Raspberry Mini Eclairs are bite-sized delights featuring the perfect blend of nutty pistachio flavor and vibrant raspberry sweetness, in delicate choux-pastry shells.

These Choux au Craquelin are crispy cream puffs topped with a sweet crispy topping, that are simply divine.

Double Chocolate Cream Puffs

These irresistible Double Chocolate Cream Puffs are the ultimate chocolatey delight. They start with a chocolate choux pastry, giving them a deep, indulgent cocoa flavor. Inside, you'll find a heavenly filling made from rich chocolate, creamy cream cheese, and fluffy whipping cream.

Course Dessert

Cuisine French

Keyword chocolate, chocolate frosting, choux pastry, cream puffs

Prep Time 30

Cook Time 30

Total Time 1

Servings cream puffs

Calories 161kcal

Ingredients

Chocolate Choux Pastry

2/3 cup (80g) all-purpose flour
1/3 cup (40g) cocoa powder
3.5 oz (100ml) milk
3.5 oz (100ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
5 ½ tbsp (80g) unsalted butter
4 eggs

Chocolate Cream Cheese Frosting

7 oz (200g) semisweet chocolate
1/2 cup (120g) whipping cream
9 oz (250g) cream cheese , room temperature
1/3 cup (40g) powdered sugar
1 tsp (5g) vanilla extract
1 ¼ cup (300g) whipping cream (35% fat) , chilled

Instructions

Prepare the chocolate choux pastry.

Preheat the oven to 350F (180C).
Sift the flour and cocoa powder. In a saucepan bring the milk, water, sugar, salt and butter to a boil.
Remove from heat and add flour mixture all at once and incorporate mixing energetically with a wooden spoon until homogenous.
Return the saucepan over low heat and while stirring cook for 1 minute or two to pull out the moisture from the batter and until it pulls away from the sides of the pan. You will see some of the dough sticks to the bottom of the pan.
Transfer the batter to a large bowl and allow to cool slightly. Add the eggs one at a time, carefully incorporating each into the batter using a wooden spoon or even a stand mixer. It will result in a smooth, homogenous batter that still holds its shape.
Transfer the batter to a large pastry bag fitted with a large ½ inch (1cm) round tip and pipe the dough into 1- 1 1/2 inch (3-4 cm) circles on a parchment paper-lined baking sheet.
Bake for 25-30 minutes until browned and puffed.
Prick each with a skewer to release steam and allow to cool on a wire rack.
Cut the top of the cream puffs.

Prepare the chocolate cream cheese frosting.

Place chocolate and 1/2 cup (120g) cream into a heatproof bowl and place over a pan with simmering water. Melt over low heat. Let cool to room temperature.
In a large bowl mix cream cheese until smooth. Add powdered sugar and vanilla extract and mix to combine. Mix in melted chocolate.
Add whipping cream and mix until stiff peaks form.
Transfer the frosting to a piping bag fitted with a 1M tip and pipe the frosting to fill the cream puffs. Top with the choux pastry caps.
Dust with powdered sugar and enjoy!

Video

Notes

Cream puffs are best enjoyed fresh, but if needed to store, refrigerate them in an airtight container. Keep in mind that refrigeration may cause slight sogginess, so consume within a day or two for the best texture. These cream puffs also freeze well, but, if freezing, be aware that the texture may change slightly upon thawing.

Nutrition

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Raspberry Chocolate Brownies

Ella - Home Cooking Adventure — Wed, 31 Jan 2024 18:15:23 +0000

These Raspberry Chocolate Brownies bring a delightful twist with their extraordinary pairing of chocolate and raspberries. These brownies are soft, fudgy, and packed with rich chocolate flavor. What makes them extra special are the juicy raspberries that get folded into the batter and baked right in.

Imagine biting into a fudgy brownie and discovering the vibrant raspberries in every bite. The chocolatey flavor and the fruity twist make these brownies simply irresistible.

The recipe for these brownies is easy and quick to prepare and in less than 15 minutes you can have the batter ready for baking. They are perfect for any occasion and a great choice for upcoming Valentine’s Day.

How to make Raspberry Chocolate Brownies

Begin by preheating the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan, and line it with parchment paper.

Next, melt the chocolate and butter in a medium bowl over a bain-marie, stirring occasionally until smooth. Turn off the heat, but keep the bowl over the water, and stir in the sugar. Remove the bowl from the pan.

Now, add the eggs one at a time to the mixture, whisking until well combined. Stir in the vanilla extract, then add the flour, salt, and cocoa powder, stirring well. Finally, mix in the chopped chocolate and fresh raspberries.

Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.

Allow the brownies to cool completely, then carefully lift the parchment out of the baking pan. Cut them into squares and serve.

Hope you will try these Raspberry Chocolate Brownies and enjoy them as much as we did. If you do, make sure to share the photos with me on Instagram, as would love to see how it turns out for you.

Other brownie recipes you may like to try

These Pumpkin Cream Cheese Brownies are moist and fudgy bursting with flavor. If you love chocolate and pumpkin desserts then these brownies are the right recipe for you.

These Chocolate Coconut Brownies are one of the best brownies ever, with a fudgy brownie at the bottom topped with a coconut filling and chocolate ganache on top.

Whenever you want to create an easy irresistible dessert for special occasions these Red Velvet Cheesecake Brownies are a great choice.

Raspberry Chocolate Brownies

Course Dessert

Cuisine American

Keyword brownies, chocolate, raspberry, Valentines Day desserts

Prep Time 10

Cook Time 30

Total Time 40

Servings squares

Calories 230kcal

Ingredients

3 oz (90g) semisweet chocolate , for melting
3/4 cup (170g) butter
1 cup (200g) sugar
3 eggs
1 tsp (5g) vanilla extract
1/2 tsp (3g) salt
2/3 cup (80g) all-purpose flour
3 tbsp (24g) dark cocoa powder
3 oz (90g) semisweet chocolate , chips or chunks, for folding into the batter
4 oz (120g) fresh raspberries

Instructions

Preheat the oven to 350F (180C). Butter the sides and bottom of an 8-inch (20 cm) square baking pan. Line the pan with parchment paper.
Melt the chocolate and butter in a medium bowl, over bain-marie, stirring occasionally, until smooth. Turn off the heat but keep the bowl over the water and stir in the sugar. Remove the bowl from the pan.
Incorporate the eggs one at a time into the mixture and whisk until well combined. Stir in the vanilla extract then add the flour, salt and cocoa powder and stir well. Stir in the chopped chocolate and fresh raspberries.
Pour the batter into the prepared pan and bake for about 25-30 minutes until a toothpick inserted in the center comes out with a few moist crumbs sticking to it.
Let the brownies cool completely, then carefully lift the parchment out of the baking pan. Cut into squares and serve.

Video

Nutrition

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Coffee Walnut Mousse Cake

Ella - Home Cooking Adventure — Sat, 20 Jan 2024 15:17:31 +0000

Get ready to dive into a world of flavor with our delightful Coffee Walnut Mousse Cake. Picture a sublime blend of rich coffee-infused walnut sponge, a rich walnut caramel filling that adds a satisfying contrast, topped with the coffee cream cheese mousse that is bringing a perfect balance of sweetness and richness to the cake.

But that’s not all, a decadent chocolate ganache sits on top of the entire creation, creating a luxurious finish that will leave you craving more.

The cake is decorated with coffee-infused whipped cream, chocolate shards, and chopped walnuts, creating a visual masterpiece that mirrors the delightful medley of flavors within.

This Coffee Walnut Mousse Cake is simply irresistible, a perfect blend of coffee and walnut magic.

How to prepare the coffee walnut mousse cake

The recipe for this mousse cake is not complicated at all, each step of the recipe is easy and quick to prepare. Start with the coffee walnut sponge cake, continue with the walnut caramel filling and the coffee mousse and in the end prepare the chocolate ganache.

How to prepare the coffee walnut sponge cake

Start by preheating the oven to 320F (160C) and greasing an 8-inch (20cm) springform pan with parchment paper. In a big bowl, mix eggs, sugar, salt, instant coffee, and vanilla extract until the mixture becomes thick, foamy, and light in color, usually for about 5 minutes.

Gently fold in flour and ground toasted walnuts, then bake for 15-20 minutes until a toothpick comes out clean from the center. Let it cool completely.

How to prepare the walnut caramel layer

For the walnut caramel layer, heat sugar and water in a saucepan until it becomes a light caramel color. Add cream (it might bubble a bit), butter, walnuts, and salt. Stir constantly for about 1 minute. Spread this walnut caramel filling over the walnut sponge cake, leaving a ½ inch (1cm) border, and refrigerate while you make the coffee mousse.

How to prepare the coffee cream cheese mousse

Start by dissolving gelatin in cold water and let it swell for 5-10 minutes. Meanwhile, mix cream cheese, powdered sugar, vanilla extract, and instant coffee until smooth. Dissolve the swollen gelatin over low heat and pour it into the cream cheese mixture. Add chilled cream and whip until soft peaks form. Pour the coffee mousse over the cake, smooth the top, cover, and refrigerate for 4-6 hours or overnight.

How to prepare the chocolate ganache topping

Make the chocolate ganache by melting chocolate and cream over low heat. Spread it evenly over the cake, then refrigerate for another 30 minutes.

Decorate with coffee whipped cream, chocolate shards, chopped walnuts, and a dusting of instant coffee.

Hope you will give this amazing Coffee Walnut Mousse Cake a try and enjoy it as much as we did. If you do, make sure to share the photos with me on Instagram.

Other coffee desserts you may like to try

This Opera Cake, an amazing French dessert features layers of almond sponge cake, coffee buttercream, and chocolate ganache, creating a perfect balance of flavors and textures.

This Chocolate Mocha Fault Line Cake consists of three layers or moist chocolate cake with cream cheese mocha filling and a bit of crunch from the crushed coffee beans and chocolate, coated in a delicious sweetened condensed milk buttercream.

Our Flourless Chocolate Cake with Coffee Mousse is a heavenly dessert, with a rich, dense, fudgy flourless chocolate cake at the base with a soft and airy coffee mousse on top.

This Classic Tiramisu is easy to make and consists of layers of ladyfingers soaked in coffee filled with a creamy mixture of mascarpone cheese, eggs, sugar, and liqueur.

Coffee Walnut Mousse Cake

This Coffee Walnut Mousse Cake is a delightful blend of coffee-infused walnut sponge, walnut caramel crunch, and creamy coffee mousse.

Course Dessert

Cuisine American

Keyword coffee, coffee cake, mousse cake, walnut

Prep Time 30

Cook Time 20

Total Time 50

Servings servings

Calories 408kcal

Ingredients

Coffee Walnut Sponge Cake

2 eggs
1/3 cup (70g) sugar
1/4 tsp (1g) salt
1 tsp (2g) instant coffee
1 tsp (5g) vanilla extract
2/3 cup (70g) roasted walnuts , ground
1/4 cup (30g) all-purpose flour

Walnut Caramel Filling

1/2 cup (100g) sugar
1 tbsp (15ml) water
3 tbsp (45g) whipping cream
2/3 cup (70g) walnuts , toasted, cut into smaller pieces
1 tbsp 15g) butter
1/2 tsp (3g) salt

Coffee Cream Cheese Mousse

9 oz (250g) cream cheese
1/2 cup (60g) powdered sugar
2 tsp (4g) instant coffee
1/2 tsp (3g) vanilla extract
1 ¼ cup (300ml) whipping cream
1/2 tbsp (5g) gelatin powder
2 tbsp (30ml) water

Chocolate Ganache

3.5 oz (100g) semisweet chocolate
3.5 oz (100g) whipping cream

For Decoration

coffee whipped cream
chocolate shards
toasted walnuts, chopped
instant coffee for dusting

Instructions

How to toast walnuts.

Preheat the oven to 300°F (150°C).
Place the walnuts into a parchment paper-lined baking sheet and let them toast for 15 minutes.
When cool, ground or cut the walnuts into smaller pieces, as needed.

Prepare the walnut sponge cake.

Preheat the oven to 320°F (160°C). Grease and line with parchment paper an 8-inch (20cm) springform pan.
In a large bowl mix eggs with sugar, salt, instant coffee and vanilla extract until thick, foamy and light-colored, for about 5 minutes.
Gently fold in the flour and ground toasted walnuts.
Bake for 15-20 minutes until a toothpick inserted into the center comes out clean.
Let cool completely.

Prepare the walnut caramel filling.

Place the sugar and water in a medium heavy-bottomed saucepan over medium-high heat, and cook without stirring until the sugar dissolves and gets a dark caramel color.
Add the cream. It will bubble a little bit.
Add the butter, walnuts and salt and let cook for about 1 minute stirring constantly with a wooden spoon or spatula.
Spread the walnut caramel filling over the walnut sponge cake, leaving an ½ inch (1cm) border and refrigerate until you prepare the coffee mousse.

Prepare the coffee cream cheese mousse.

Dissolve gelatin in cold water and let it swell for about 5 minutes.
In a large bowl mix cream cheese with powdered sugar, vanilla extract and instant coffee until smooth.
Place the gelatin over low heat just until the gelatin dissolves and pour it over the cream cheese mixture and mix to combine.
Add chilled cream and whip until soft peaks form.
Pour the coffee mousse over the cake.
Cover and refrigerate for 4-6 hours or overnight.

Prepare the chocolate ganache.

Place chocolate and cream in a heatproof bowl and place over a pan with simmering water. Melt over low heat.
Spread it evenly over the cake.
Refrigerate for another 30 minutes before serving.
Decorate the cake with coffee whipped cream, chocolate shards, chopped walnuts and a dust of instant coffee. Enjoy!

Video

Nutrition

The post Coffee Walnut Mousse Cake appeared first on Home Cooking Adventure.

Cauliflower Gratin

Ella - Home Cooking Adventure — Wed, 17 Jan 2024 18:43:30 +0000

This Cauliflower Gratin is a comforting, delightful dish that transforms humble cauliflower into a creamy and satisfying culinary experience. Fresh cauliflower florets are coated in a velvety milk and cheese sauce that’s rich and flavorful. A mixture of breadcrumbs, melted butter and seasonings is sprinkled on top, adding a delightful crunch. After baking the Cauliflower Gratin gets a golden-brown crust that makes a delectable contrast to the creamy interior.

This Cauliflower Gratin can be considered a healthier option compared to traditional Potato Gratin. Cauliflower is a low-calorie, nutrient-dense vegetable rich in vitamins, minerals, and antioxidants and a great source of fiber.

By substituting cauliflower for potatoes, you reduce the overall calorie and carbohydrate content of the dish.

The creamy sauce in the Cauliflower Gratin is made with milk, adding a calcium boost, and the use of breadcrumbs and Parmesan cheese for the topping introduces a satisfying crunch without using excessive amounts of butter and heavy cream.

So, if you’re looking for a lighter alternative this Cauliflower Gratin can be a nutritious and flavorful choice.

Whether you enjoy it as a side or make it the main dish, this Cauliflower Gratin is an easy and tasty treat that everybody will love.

How to make Cauliflower Gratin

Begin by cutting the cauliflower into small florets. Put these cauliflower bits in a steamer basket above simmering water. Cover it up and let the cauliflower steam for 3 to 4 minutes—just enough to get rid of the rawness but keep it firm, as it will cook more in the oven. Take the cauliflower off the heat and set it aside.

Now, preheat the oven to 400°F (200°C). Time to make the sauce! In a saucepan, bring milk, garlic, and a bay leaf to a simmer. Remove from heat. After about 5 minutes, toss out the bay leaf and garlic cloves. In another small saucepan, melt butter, add flour, and cook for a minute. Whisk in the milk, stir until it thickens, then season with nutmeg, salt, and pepper. Throw in ¼ cup Parmesan cheese and mix.

Butter a 9-10 inch (23-25cm) baking dish and dust it with breadcrumbs. Arrange the steamed cauliflower in a single layer, sprinkle green onions on top, then pour the sauce all over. Add more cheese on top.

For the breadcrumb topping, mix breadcrumbs with salt, pepper, garlic powder, and a tablespoon of melted butter. Sprinkle this mix over the cheese. Bake for 25-30 minutes until it turns a lovely golden brown.

Enjoy your delicious Cauliflower Gratin alongside your preferred meat, or opt for a vegetarian option by serving it with a fresh salad and some crackers or crusty bread.

Hope you will try this Cauliflower Gratin. If you do, make sure to share the photos with me on Instagram. Would love to see how it turns out for you.

Other cauliflower recipes you may like to try

Savor our delectable Roasted Cauliflower, crispy, tender, and bursting with flavor. Whether paired with your favorite protein or enjoyed as a vegetarian delight, our roasted cauliflower will sure add a touch of sophistication to any meal.

Enjoy our Broccoli Cauliflower Salad, crisp, fresh, and bursting with flavor. It is a simple and tasty treat perfect for any occasion.

This Cauliflower Pizza is a guilt-free tasty twist on a classic favorite. Crispy, flavorful, and perfect for a delicious, low-carb treat.

Cauliflower Gratin

This Cauliflower Gratin is a comforting, delightful dish that transforms humble cauliflower into a creamy and satisfying culinary experience. After baking the Cauliflower Gratin gets a golden-brown crust that makes a delectable contrast to the creamy interior.

Course Main Course, Side Dish

Cuisine American

Keyword baked cauliflower, cauliflower, cauliflower gratin

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 223kcal

Ingredients

2 pounds (900g) cauliflower , 1 large head – cut into small florets
3 tsp breadcrumbs , for coating the pan

For the sauce

2 tbsp (30g) butter
2 tbsp (20g) flour
1 bay leaf
2 cloves garlic
1 ½ cup (360ml) milk
1/4 tsp (1g) nutmeg
1/2 tsp (3g) salt
1/4 tsp (1g) freshly ground black pepper
1/4 cup (25g) Parmesan cheese

For assembling

1 green onion , finely chopped
1/2 cup (50g) Parmesan cheese , grated

For the breadcrumb topping

1/3 cup (50g) breadcrumbs
1 tbsp (15g) butter
1/4 tsp (1g) salt
1/4 tsp (1g) Black pepper
1/4 tsp (1g) garlic powder

Instructions

Cut the cauliflower into small florets.
Place cauliflower florets in a steamer basket over simmering water. Cover, and steam the cauliflower for 3 to 4 minutes. Don't cook it more to become too soft. Keep it firm as it will cook more in the oven.
Remove cauliflower from heat and set aside.
Preheat the oven to 400 F (200C).

Prepare the sauce.

In a saucepan add the milk, garlic and bay leaf and bring to a simmer. Remove from heat and let infuse for about 5 minutes. Discard the bay leaf and garlic cloves.
Melt the butter in a small saucepan and stir in the flour. Cook for 1 minute then whisk in the milk. Stir it until it thickens. Season with nutmeg, salt and pepper and remove from heat.
Add ¼ cup Parmesan cheese and stir to combine.
Butter a 9-10 inch (23-25cm) baking dish and coat it with breadcrumbs.
Arrange the steamed cauliflower florets in one layer and sprinkle the green onion over the cauliflower.
Pour the sauce all over the cauliflower.
Sprinkle with cheese on top.

Prepare the breadcrumb topping.

In a small bowl mix breadcrumbs with salt, pepper, garlic powder and melted butter.
Sprinkle the breadcrumbs over the cheese.
Bake for 25-30 minutes until golden brown.

Video

Nutrition

The post Cauliflower Gratin appeared first on Home Cooking Adventure.

Christmas Butter Swirl Cookies

Ella - Home Cooking Adventure — Sat, 23 Dec 2023 06:55:32 +0000

These Christmas Butter Swirl Cookies are a delightful buttery treat perfect for the holiday season. These cookies offer a delicious melt-in-your-mouth experience, combining the creaminess of butter with the richness of chocolate and the classic goodness of vanilla.

What makes these cookies special is their cool twist. Each cookie swirls together white and chocolate dough, forming a pretty spiral. The flavors and the fun spiral make these cookies a hit for any holiday gathering.

You can get creative and switch up the flavors and colors to suit your taste and style. You can also play around with three colors for the swirl cookies instead of sticking to just two.

They’re not just delicious, they’re a tasty and pretty way to make your holidays even sweeter. They can also make a great gift idea and everybody will be impressed by their look and taste.

How to make butter swirl cookies

Begin with blending creamy butter and powdered sugar in a large bowl for 3-5 minutes until it’s nice and smooth. Then, toss in egg yolks, a pinch of salt, and your favorite extract – be it vanilla, almond, peppermint, or rum. Mix it up until everything is combined.

Now, split the buttery mix into two equal parts. For the white dough, stir in flour with a spatula or wooden spoon. For the chocolate dough, mix in flour and cocoa powder. Get your hands working by rolling ¼ teaspoons of white dough and chocolate dough into tiny balls.

Here’s where the magic begins. Take three balls of each color, alternate the balls to form a cute flower shape. Gently press them together without squishing too hard. Now, roll the flower shape between your palms, letting the colors dance together in a swirl – no need to be forceful!

After you achieve the perfect swirl, press a bit to flatten, then place the cookies on a parchment paper-lined baking sheet. Give them a cool-down in the fridge for 15-30 minutes.

While the cookies chill preheat the oven to 325F (160C) and bake these beauties for 13-15 minutes until they’re golden at the edges. Let them cool, and voila, your delightful Christmas Butter Swirl Cookies are ready to spread joy!

Hope you will try these amazing cookies for the holiday gatherings. If you do, make sure to share the photos with me on Instagram. Would love to see how they turn out for you.

Other cookies you my like to try

These festive Christmas Swirl Cookies feature a magical blend of flavors and a visually stunning swirl that adds a touch of seasonal charm. Perfect for sharing with loved ones or gifting, these cookies are a delightful addition to your Christmas festivities.

If you are searching for some easy Christmas cookie recipe but with an impressive look these Marbled Icing Sugar Cookies might be a great choice.

Savor the magic of the holidays with our delicious Gingerbread Cookies, soft, spiced, and perfect for festive moments.

Christmas Butter Swirl Cookies

Course Dessert

Cuisine American

Keyword butter cookies, chocolate, Christmas, vanilla

Prep Time 30

Cook Time 15

Total Time 45

Servings cookies

Calories 104kcal

Ingredients

1 cup (226g) unsalted butter , room temperature
1 cup (120g) powdered sugar
2 egg yolks
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt

For the White Dough

1 ¼ cup all-purpose flour

For the Chocolate Dough

1 cup (125g) all-purpose flour
1/4 cup (30g) unsweetened cocoa powder

Instructions

In a large bowl, cream together the butter and powdered sugar for about 3-5 minutes until creamy. Add egg yolks, salt and vanilla extract or choose any flavor extract you prefer (almond, peppermint, rum) and mix until well combined.
Divide the butter mixture into two equal parts.
For the white dough, incorporate flour using a spatula or wooden spoon.
For the chocolate dough, incorporate flour and cocoa powder using a spatula or wooden spoon.
Take about ¼ teaspoons of white dough and roll them into small balls.
Repeat with the chocolate dough.
Take 3 balls of each color, alternate the colors and form them into a flower shape.
Press them slightly to close the gap in the middle.
Very gently, start rolling the flower shape between your palms until they swirl together. Avoid applying pressure during the rolling process.
Once you get the desired swirl effect press slightly to flatten.
Transfer the cookies onto a parchment paper-lined baking sheet.
Refrigerate for 15-30 minutes before baking.
Meanwhile, preheat the oven to 325F (160C).
Bake the cookies for 13-15 minutes until golden at the edges.
Let them cool slightly and transfer them to a cooling rack to cool completely.

Video

Nutrition

The post Christmas Butter Swirl Cookies appeared first on Home Cooking Adventure.