Go to any diner worth its salt, and you will see the lit pie case (usually near the cash register). Under the lights, there is often apple pie, cherry pie, coconut cream pie, lemon meringue pie, and, hopefully, if you’re lucky, chocolate pie. Chocolate pie is one of several classic American pies that is not only an amazing diner pie but can be a wonderful homemade treat. Make your own with this easy recipe and enjoy chocolate pie at your next family celebration or dinner.

Typical chocolate pie features a standard, baked (and cooled) crust, filled with creamy chocolate pudding, and topped with a mountain of whipped cream. It’s normally served chilled. While its roots are in European chocolate tarts, chocolate pie really came into its own as an American dessert in the mid-twentieth century. As processed foods became more available as shortcuts, home cooks often replaced the from-scratch pudding with boxed instant pudding. While the boxed pudding is a convenient option, the homemade version is unbeatable in depth of flavor and just-right texture.

You will love chocolate pie from scratch. While it’s not a complicated recipe, it does require patience while making the chocolate filling. The good news is that this is definitely a make-ahead recipe. It’s perfect for big gatherings like celebrations or holidays since you can make it up to two days ahead and let it chill in your fridge. The silky, rich chocolate filling topped with the sweetened whipped cream is the perfect contrast, and this diner classic may just become a family favorite at home as well!

Why only egg yolks?

When making the chocolate pie filling, you separate five eggs and only use five yolks in the stovetop mixture. The reason for this is because the yolks work as an emulsifier that helps bind the liquids to the fats, resulting in a velvety, rich texture and taste. If you use whole eggs, the egg whites could make the mixture airier and result in a jelly-like texture, which is not as desirable or luxurious. Final tip: when separating the five eggs, don’t throw out the egg whites! Refrigerate and use in recipes like angel food cake or even pancakes.

How do I store leftovers?

Chocolate pie, given its chill time, is a great recipe for making ahead or storing leftovers. You can make it up to two days ahead—simply wait to top with whipped cream until just before serving and lightly press plastic wrap onto the chocolate filling to prevent a skin from forming while it sits in the fridge. For leftovers, you can store the pie in the refrigerator for up to four days; simply tent it with plastic wrap as tightly as you can (in this case allowing for the whipped cream topping). Always serve chilled, for best taste and texture.

Serving suggestions

Chocolate pie is delicious any time of year; it’s a rich, decadent dessert that is the perfect ending to a weekday meal or celebration gathering. If you’re serving it with other desserts, pair it with complementary ones like diner classics Toasted Coconut Cream Pie or Apple Pie. Or, if you want something sweet and fresh, serve with Chocolate-Covered Strawberries on the side: chocolate and strawberries are one of my favorite flavor combos! Any way you serve it, chocolate pie is a classic.

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Chocolate Cream Pie

Rich chocolate flavor with a creamy topping makes this pie a dreamy treat.

Course Dessert

Cuisine American

Keyword Chocolate Cream Pie

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 10 servings

Calories 371kcal

Author Amy Golden

Ingredients

• 1 cup granulated sugar
• 3 tablespoons cornstarch
• 1 pinch kosher salt
• 2 1/2 cups whole milk
• 5 large egg yolks
• 1 1/2 tablespoons unsalted butter cut into small pieces
• 2 teaspoons vanilla extract
• 4 ounces unsweetened baking chocolate chopped
• 1 pre-baked 9-inch pie crust
• 3/4 cup heavy whipping cream
• 2 tablespoons powdered sugar
• Chocolate shavings for optional garnish

Instructions

• In a heavy saucepan, whisk together the sugar, cornstarch, and salt until well mixed.
  
• Slowly whisk in the whole milk, then add the egg yolks until the mixture is smooth.
  
• Place the saucepan over medium heat and stir constantly. Cook until the mixture thickens and begins to bubble, about 8-10 minutes. Remove from heat immediately. Be careful not to overheat, as it can curdle.
  
• Whisk in the butter, vanilla extract, and chopped chocolate until the chocolate and butter melt and the filling is smooth.
  
• Pour the warm chocolate filling into the cooled, pre-baked pie crust. Cover the surface with plastic wrap to prevent a skin from forming. Chill in the refrigerator for at least 2 hours until fully set.
  
• In a clean bowl, beat the heavy whipping cream and powdered sugar until soft peaks form. Spread the whipped cream over the set filling. Garnish with chocolate shavings if desired.

Nutrition

Calories: 371kcal | Carbohydrates: 39g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Sodium: 109mg | Fiber: 2g

The post Chocolate Cream Pie appeared first on Baked Bree.

Chilaquiles is one of those magical dishes that combines simple ingredients and turns them into something unique, special, and irresistibly delicious.

According to the foodie historians, chilaquiles originated in ancient Aztec culture with the Nahuas, an indigenous people of Mexico. The word chilaquiles comes from Nahuatl language, where chílítl meant “chili” and quíllté meant “greens” or “herbs.” Corn tortillas were a staple in the Nahua diet; in their culture, nothing went to waste, so when the tortillas began to go stale, they were repurposed into another dish by softening them in some sort of chili sauce and then adding other local ingredients. It is believed that modern-day chilaquiles evolved from this practice.

It just goes to show you that genius combinations of beloved ingredients withstand the test of time. In our recipe for chilaquiles, we fry wedges of corn tortillas until they are crisp and golden; then we set them in simmering red sauce for a couple of minutes so they can absorb those delicious flavors. But it’s the toppings, including the fried egg, that take chilaquiles over the top: we are using red onion, tangy Mexican crema, salty queso fresco, lovely avocado, and fresh cilantro, which makes this dish a terrific vegetarian meal, but you can be creative and add other items as well (we have some ideas for you below).

Red chile sauce

Red chile sauce is a staple of Mexican and Southwestern cooking. It’s traditionally made with dehydrated dried red chiles, which are then cooked with garlic, onion, and spices—often cumin and oregano—producing a deep, flavorful sauce that can also be spicy, depending on the type of chiles that are used. Sometimes red chile sauce is confused with salsa roja (“red sauce”), another well-known Mexican sauce, but that one begins with tomatoes, to which onions, garlic, and peppers (often jalapeños) are added. And sometimes lime juice and cilantro, too. If you can’t find or make red chile sauce, you can always make chilaquiles with red enchilada sauce.

How do I store leftovers?

Chilaquiles are best enjoyed on the day they are made; however, you can store them in an airtight container in the fridge for up to 3 days (reheat them with a few fresh tortilla chips—store-bought or homemade—to reintroduce the crunch!).

Serving suggestions

One of the best things about this chilaquiles recipe is that even though it is perfect as it is, it becomes even more so by substituting or adding other ingredients. For example, instead of store-bought red sauce, you can use Homemade Enchilada Sauce or Green Enchilada Sauce, if you’re more partial to jalapeños and green chiles. We do love Mexican Crema on chilaquiles, but sometimes we switch that out with Avocado Crema, which adds a wonderfully zesty element to this dish. If you’re looking to add some proteins, especially ones that go beautifully with the sauce and fried egg, you will not go wrong by making your chilaquiles with slow-simmered and then crisped up Carnitas, spicy Mexican Pulled Chicken, or yummy Baked Shrimp. And while chilaquiles are traditionally a breakfast or brunch item, I love to make them for dinner, with a side of Mexican Rice or Avocado Rice and a Mexican Flan for dessert!

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Chilaquiles Recipe

Saucy and crispy, spicy and savory, and topped with a fried egg, Chilaquiles is a perfectly balanced dish featuring some of our favorite Mexican ingredients.

Course Breakfast

Cuisine Mexican

Keyword Chilaquiles

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 432kcal

Author Diane Goodman

Ingredients

• Vegetable oil enough to coat the pan for frying
• 12 corn tortillas preferably a day old, cut into wedges
• Kosher salt to taste
• 2 cups red chile sauce store-bought or homemade
• 4 eggs
• 1/3 cup diced red onion
• 1/2 cup Mexican crema
• 1/3 cup queso fresco crumbled
• 1 avocado sliced
• 1/4 cup chopped cilantro

Instructions

• Heat vegetable oil in a large pan over medium-high heat. When the oil is hot, add the tortilla wedges. Fry them until they are golden and crisp. Remove the tortillas and let them drain on paper towels. Sprinkle a little salt on top.
  
• In a clean saucepan, warm the red chile sauce over medium heat until it begins to simmer. This should take about 3 to 4 minutes.
  
• Carefully add the fried tortilla wedges to the simmering sauce. Gently toss them so that each piece is well coated. Allow the mixture to heat together for about 2 minutes.
  
• Using a nonstick pan, fry the eggs over medium heat until the whites are set but the yolks are still runny, about 3 to 4 minutes. Season with a pinch of salt.
  
• Divide the sauced tortillas among four plates. Top each serving with a fried egg. Garnish with red onion, Mexican crema, crumbled queso fresco, avocado slices, and a sprinkle of chopped cilantro. Serve immediately while the tortillas are still crisp.
  

Nutrition

Calories: 432kcal | Carbohydrates: 49g | Protein: 15g | Fat: 21g | Saturated Fat: 4g | Sodium: 307mg | Fiber: 10g

The post Chilaquiles Recipe appeared first on Baked Bree.

I love a cold soup in the summer, but the fact is, I make ajo blanco year-round. While the Spanish words ajo blanco literally translate to “white garlic,” there’s so much more going on in this rich yet refreshing cold soup from southern Spain. And when you serve it topped with its traditional garnishes, it is truly a work of art.

Ajo blanco, or white gazpacho, predates its red cousin by centuries, long before Columbus and other explorers brought tomatoes to Spain from the Americas. The exact date of its origin is undetermined—some historians speculate that a form of ajo blanco was served during the Roman Empire—but we do know that this cold soup made from humble ingredients such as stale bread, ground almonds, garlic, and water, was a light yet nourishing summer meal for farm and field workers between the eighth and 15th centuries when the Moors were ruling Spain.

Ajo blanco (also called ajoblanco) is still very popular today. It is also very simple to prepare. The bread, garlic, and almonds are blended with water, sherry vinegar, olive oil, and salt, and then the rich, creamy soup chills in the fridge for at least two hours so all of the nutty, pungent, and sharp flavors can meld. But here comes the best part: for serving, top each bowl with classic ajo blanco garnishes such as seedless green grapes, toasted almonds, fresh mint leaves, and a drizzle of olive oil, and you will have a soup as elegant to look at as it is delicious to eat.

What are blanched almonds?

Blanched almonds are raw almonds whose skins have been removed. Blanching involves immersing the almonds in boiling water, which allows the skins to slip off easily. Using blanched almonds in ajo blanco is important for several reasons. The papery skins can interfere with the soup’s velvety texture and the mild taste of blanched nuts, versus those with skin on, is key to the soup’s flavor. Additionally, the beautiful white color of ajo blanco would be marred by little brown flecks from the skin. You’ll also see that we recommend some toasted almonds for garnish, so you’ll get some crunchy texture and extra toasty, nutty flavor in the soup, too.

How do I store leftovers?

Ajo blanco can be stored in an airtight container in the refrigerator for up to 4 days, or in the freezer for up to 3 months (thaw overnight in the fridge and then re-blend before serving).

Serving suggestions

One of my favorite meals to serve on a warm summer evening when I am entertaining guests starts with a cool ajo blanco, followed by this luxuriant Crab Salad, a bright Lemon Pasta Salad, a Cucumber And Tomato Salad, Focaccia with some Bread Dipping Oil, and chilled Crema Catalana for dessert. But I don’t save ajo blanco only for guests, only for summer, or only for cold meals: I serve it to my crew all year round. A family favorite dinner, with a Spanish theme, is ajo blanco, these super savory Spanish Eggs, a side of Spanish Rice, and, if everyone’s been good, a Baked Flan for dessert.

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Ajo Blanco

Savor the creamy, refreshing taste of Ajo Blanco, a traditional Spanish cold almond and bread soup recipe. This elegant dish is naturally vegan.

Course Soup

Cuisine spanish

Keyword Ajo Blanco

Prep Time 10 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6 servings

Calories 216kcal

Author Diane Goodman

Ingredients

• 1 cup blanched almonds
• 1 1/2 teaspoons minced garlic
• 3 cups cold water
• 3 cups white bread cubes crust removed
• Kosher salt to taste
• 1 teaspoon sherry vinegar plus extra if desired
• 1 1/2 tablespoons extra-virgin olive oil plus extra for garnish
• Green seedless grapes for garnish
• Toasted almonds for garnish
• Fresh mint leaves for garnish

Instructions

• Place almonds, garlic, water, and white bread in a blender. Blend on high until the mixture is very smooth. Stop and scrape down the sides if needed.
  
• Add salt, sherry vinegar, and olive oil. Blend briefly until everything is combined and the soup is creamy. If the soup is too thick, add a little more cold water to reach your preferred consistency. If desired, pass the soup through a fine mesh strainer.
  
• Transfer the soup to a sealed container and refrigerate for at least 2 hours. Before serving, give the soup a good stir.
  
• Serve cold in bowls and garnish with halved green grapes, a sprinkle of toasted almonds, and a few fresh mint leaves. Drizzle a little extra olive oil if desired.

Nutrition

Calories: 216kcal | Carbohydrates: 15g | Protein: 7g | Fat: 15g | Saturated Fat: 1g | Sodium: 117mg | Fiber: 3g

The post Ajo Blanco appeared first on Baked Bree.

Fudge was a Christmas staple in my childhood home. My mom spent hours making large quantities of it—carefully boiling sugar to a precise temperature, patiently letting it cool, then beating it with butter before melting baker’s chocolate and folding it in with marshmallow cream. I’m exhausted just thinking about all that work!

This recipe for chocolate-peanut butter fudge takes a far less fussy approach. It sidesteps that whole complicated process with the simplicity of a microwave and more shelf-stable ingredients. The sweetened condensed milk brings concentrated sugar and milk solids that help the mixture thicken and set, while the chocolate’s cocoa butter firms the fudge as it cools. You still get that luxuriously fudgy result but with far less risk of a batch that never sets. This is the ideal no-thermometer, no-stovetop recipe that’s easy enough to let your kids in on the fun!

The peanut butter layer is what gives this fudge its plush, almost truffle-like quality—so the type you choose will have a noticeable impact. I prefer conventional store-bought creamy varieties, which deliver the smoothest, most reliable results. Natural peanut butter can work, but you’ve got to stir it extremely well before measuring to keep the mixture from setting a bit softer or showing a hint of oil on top. You could also put in the effort to learn How To Make Perfect Peanut Butter from scratch for an artisanal touch!

Troubleshooting fudge texture

This style of microwave fudge should set up firm enough to slice cleanly but still feel dense, smooth, and slightly soft when you bite into it. If your fudge turns out too soft to hold its shape at room temp, chill it longer, store it in the coldest part of the fridge, and cut smaller squares so they don’t slump as quickly on a serving plate. If it feels too firm or stiff straight from the fridge, let the pieces sit at cool room temp for a bit to soften the bite without making the fudge melty.

How do I store leftovers?

Store leftover chocolate-peanut butter fudge in an airtight container, separating layers with parchment, in the fridge for up to 1-2 weeks. You can also freeze this dish for up to 3 months in a freezer-safe container or bag with as much air removed as possible. Thaw overnight in the fridge or at room temp for 30-45 minutes. Enjoy leftovers cold from the fridge, or let them warm to cool room temp for 10-15 minutes.

Serving suggestions

Serve your chocolate-peanut butter fudge alongside a fresh pot of hot coffee or a Homemade Iced Americano to cut through the richness. Or lean into the decadence by pairing your fudge with Peanut Butter-Chocolate Chip Ice Cream, Dark Chocolate Ice Cream, or Vanilla Bean Ice Cream.

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Chocolate-Peanut Butter Fudge

Whip up decadent Chocolate-Peanut Butter Fudge in minutes! This easy microwave recipe is perfect for a quick treat or involving kids. No candy thermometer needed!

Course Dessert

Cuisine American

Keyword Chocolate-Peanut Butter Fudge

Prep Time 12 minutes minutes

Cook Time 3 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 36 squares

Calories 133kcal

Author Sharon Best

Ingredients

• 1 cup creamy peanut butter
• 1 can sweetened condensed milk 14 ounces, divided in half
• 1 bag semisweet chocolate chips 12 ounces
• 1/2 teaspoon vanilla extract
• 1 pinch kosher salt
• Chopped peanuts optional, for garnish

Instructions

• Line an 8×8-inch pan with parchment or foil, leaving an overhang on two sides for easy removal. Lightly coat with cooking spray or butter.
• In a medium microwave-safe bowl, combine the peanut butter and half of the sweetened condensed milk. Microwave on high in 30-second intervals, stirring after each, until the mixture is smooth and slightly thick, 60-90 seconds total. Set aside.
  
• In another microwave-safe bowl, combine the chocolate chips, vanilla, salt, and the remaining sweetened condensed milk. Microwave on high in 30-second intervals, stirring after each, until the chocolate is just melted and the mixture is very smooth, 60-90 seconds total. If a few small chips remain, let the bowl stand for 1-2 minutes and stir again until fully melted.
  
• Pour the chocolate mixture into the prepared pan and spread it into an even layer. Spoon dollops of the peanut butter mixture over the top. Using a butter knife or skewer lightly coated with cooking spray, gently swirl the two mixtures together to create a marbled effect without fully blending them. If using, sprinkle chopped peanuts evenly over the top and press them very lightly so they adhere.
  
• Cover the pan and refrigerate until firm, 3-4 hours.
• Lift the fudge out of the pan using the parchment or foil overhang, transfer to a cutting board, and cut into small squares. Serve chilled or at cool room temperature.

Nutrition

Calories: 133kcal | Carbohydrates: 13g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Sodium: 47mg | Fiber: 1g

The post Chocolate-Peanut Butter Fudge appeared first on Baked Bree.

In the heat of the summer, there’s nothing better than fresh, light, intensely flavorful dishes that are easy to make and delightful to eat. Enter cucumber salsa. This crisp, colorful, delectable mix of ultra-fresh veggies, garlic, and jalapeños tossed in olive oil and tart, zesty lime juice is just the perfect thing to bring some of our old standby favorites, like grilled chicken or fish, up to new culinary heights.

Cucumbers, the stars of this salsa’s show, are very cool. And I mean that literally. Did you know that even in hot weather, the inside of a cucumber is approximately 10-20°F cooler than the outside air? This fact gives more meaning to that saying, cool as a cucumber, doesn’t it? But it might be hard to remain calm and relaxed after your first bite of cucumber salsa because its bright, bold flavors and array of textures are probably going to make you jump up and down with joy.

I’m not exaggerating. The combination of the diced cukes, bell peppers, sweet Roma tomatoes, sharp red onion, garlic, spicy jalapeños, and herby cilantro is definitely worth celebrating. It’s very simple to make, too. I really get a lot of pleasure out of preparing recipes like this because I love to chop veggies: it is very satisfying to then toss all of the evenly diced ingredients together in a bowl with the oil and lime juice and then wait for the flavors to blend and meld. Have a bowl of tortilla chips handy because when this cucumber salsa comes out of the fridge, you’re going to want to dig right in!

Adjusting the heat level in cucumber salsa

We love this recipe just as it is, but we also know that some people prefer a little less heat in their salsas. Never fear! It’s easy to adjust in this dish. Let’s start with the jalapeño. Most of this pepper’s heat resides in the white membrane inside where the seeds are attached. If you like the flavor of jalapeño but don’t love the heat, remove the membrane and the seeds; if you’d like a little heat, retain a bit of both. Another possibility is to substitute a less pungent onion than the red one we recommend; either yellow or white onion will bring the flavor but with a less sharp or spicy bite.

How do I store leftovers?

Store cucumber salsa in an airtight container in the refrigerator for up to 3 days.

Serving suggestions

This cucumber salsa is almost always in my fridge because it’s so good with so many things. A few favorites include spooning it on top of Juicy Baked Chicken Breast or serving it alongside Grilled Chicken Skewers (this meal is especially delish with Avocado Rice). We love how it pairs with seafood: try this recipe for How To Make Fresh Shrimp Spring Rolls and dunk each bite into the fresh and tasty cucumber salsa. Add a big dollop of the salsa to the top of a Salmon Sushi Bowl or use it as a bed for Grilled Lobster Tail. And wait until you see how cucumber salsa elevates a favorite sandwich: it adds the best flavor and texture to a Tuna Egg Sandwich and is pretty amazing inside Turkey And Hot Pepper Jelly Sandwiches, too.

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Cucumber Salsa

Whip up this refreshing Cucumber Salsa recipe! A light, crunchy, vegan & gluten-free side or topping, perfect for summer meals or dipping chips.

Course Side Dish

Cuisine Mexican

Keyword Cucumber Salsa

Prep Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 48kcal

Author Diane Goodman

Ingredients

• 2 large cucumbers peeled and diced
• 1/2 cup diced bell pepper green or yellow
• 1 1/2 cups diced Roma tomatoes
• 1 cup diced red onions
• 1/2 cup chopped cilantro plus more for garnish
• 2 jalapeño peppers diced
• 2 cloves garlic minced
• 1/3 cup lime juice
• 1 tablespoon olive oil
• Salt to taste
• Freshly ground black pepper to taste

Instructions

• In a large bowl, combine the diced cucumbers, bell peppers, tomatoes, red onions, cilantro, jalapeños, and minced garlic.
  
• Drizzle in the lime juice and olive oil, then season with salt and freshly ground black pepper. Toss gently to mix well.
  
• Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld. If using with tortilla chips, serve chilled and garnish with extra cilantro. Alternatively, serve on tacos or as a refreshing topping for your favorite dishes.
  

Nutrition

Calories: 48kcal | Carbohydrates: 7g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Sodium: 68mg | Fiber: 2g

The post Cucumber Salsa appeared first on Baked Bree.

Especially during the festive holiday season, it’s easy to feel like you should be mixing, measuring, chilling, baking, cooling, and doling out beautiful tins of amazing cookies and bars. While there’s nothing wrong with that, sometimes keeping things simple is a great way to keep your own sanity—especially when it’s a hectic time of year. Chocolate-peanut clusters fit the bill. They’re easy to make, great for gift-giving, and taste delicious!

A simple recipe is especially great if you want to involve kids in the kitchen. Chocolate-peanut clusters are ideal for getting little ones to help; who doesn’t love melted chocolate? You need no fancy equipment, and there is no baking time. Kids will love helping to make (and eat!) these homemade goodies.

Chocolate-peanut clusters are made up of three simple ingredients but may just become a favorite indulgence in your house. The semi-sweet chocolate envelopes the crunchy peanuts, and the chocolate-peanut combo is a proven winner. The sea salt sprinkled on top brings the flavors together and adds that extra touch, making these candies irresistible.

The sea salt-chocolate connection

What is it about sea salt that is so amazing when sprinkled on top of melted chocolate? It’s several factors, really. First, it’s textural. The sea salt flakes provide a lovely contrast to the smooth, melted chocolate. Secondly, the combo of sea salt and chocolate works so well because the sea salt complements the chocolate, making the overall taste pop with notes of cocoa, salt, and sweetness. Finally, the sea salt also brings out the best flavor in the peanuts, which, in this particular recipe, are unsalted.

How do I store leftovers?

Chocolate-peanut clusters store very well. You can place them in an airtight container and store them at room temperature for up to 4-5 days. They also freeze nicely; simply flash freeze them on a baking tray for 1 hour, then place them in an airtight freezer container or resealable freezer bag and store for up to 2 months. Thaw in the refrigerator before enjoying.

Serving suggestions

For me, a cup of strong coffee and a couple of these clusters is just about the perfect treat. However, you can certainly make a lovely dessert table or gift box at the holidays with these clusters, plus other complementary (and simple!) goodies. For instance, pack your goodie box with items like Chocolate-Dipped Oreos, and baggies of Puppy Chow and Slow-Cooker Sweet and Spicy Nuts. Or, just keep them for yourself and enjoy!

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Chocolate-Peanut Clusters

Treat yourself to easy, no-bake Chocolate-Peanut Clusters! This 30-minute recipe delivers rich chocolate, crunchy peanuts, and flaky sea salt.

Course Candy

Cuisine American

Keyword Chocolate Peanut Clusters

Prep Time 10 minutes minutes

Cooling Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 20 clusters

Calories 161kcal

Author Amy Golden

Ingredients

• 2 cups semisweet chocolate chips
• 1 1/3 cups unsalted peanuts
• Flaky sea salt optional

Instructions

• Line a baking sheet with parchment paper. In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring after each until smooth. Stir in the peanuts.
  
• Drop tablespoon-sized mounds onto the baking sheet and sprinkle with flaky sea salt if using. Let cool at room temperature until firm, about 15-20 minutes.
  

Nutrition

Calories: 161kcal | Carbohydrates: 12g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Sodium: 2mg | Fiber: 2g

The post Chocolate-Peanut Clusters appeared first on Baked Bree.

POV: It’s the dead of the summer, the outside temp is rounding the corner of triple digits, and you’re a soup person. A club to which I proudly belong myself. And while I’ve enjoyed plenty of steaming bowls of mulligatawny in the middle of July, I’ve got to say there is nothing, and I mean nothing, like a serving of this chilled gazpacho to cool the sweat from the brow.

For this recipe, you’ll blend fresh tomatoes, watermelon, cucumber, and aromatics with a bit of crustless white bread and whip up the best summertime soup you’ll ever eat. Does watermelon belong in soup? All signs point to yes. Gazpacho was born in the sticky heat of southern Spain, where it’s said Andalusian laborers relied on a combination of stale bread, olive oil, garlic, and vinegar to fill their bellies during long days. Traditionally made ahead and nicely chilled, gazpacho is served when the sun is at its zenith—often poured from a pitcher, meant to be shared, and eaten without hurry.

Before you discard the slightly stale bread, consider this

Long before gazpacho was a summertime star, bread was already doing the heavy lifting in numerous soups and stews around the world. In times and places where wasting food wasn’t an option, stale bread was soaked, simmered, or blended in to thicken broths and stretch a meal—think Bavarian Brotsuppe, Tuscan ribollita, and Portuguese açorda. In gazpacho, bread softens acidity, emulsifies olive oil and vinegar, and gives the soup a subtle creaminess without any cream, even when the flavors skew bright and modern, like watermelon. The bread might fade into the background, but without it, the soup simply wouldn’t feel complete.

How do I store leftovers?

Store your leftover watermelon gazpacho in an airtight container in the refrigerator for up to 2 days. Make sure to stir well before serving, as separation is natural and expected. For more extended storage, keep your watermelon gazpacho in a freezer-safe container in the freezer for up to 3 months.

Serving suggestions

Realistically, there are so many refreshing routes one can take here. You can opt for this seriously wonderful Roast Chicken and Vegetable Salad, or this impressive Grilled Romaine Salad. I’m a big fan of serving it with Baked Shrimp as the protein dish, or this simple and delicious Boiled Shrimp with a generous squeeze of lemon. Alternatively, you can always lean into summery favorites and make these excellent Focaccia Sandwiches. And finally, I always like to cut up some fresh avocado and plate it for anyone who, like me, feels it complements this hot-weather meal just beautifully. Don’t forget the salt.

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Watermelon Gazpacho

Blend up a batch of this refreshing Watermelon Gazpacho recipe. This quick, no-cook vegan & dairy-free soup is ideal for hot days!

Course Soup

Cuisine spanish

Keyword Watermelon Gazpacho

Prep Time 15 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 4 servings

Calories 206kcal

Author Sarah Justine Martin

Ingredients

• 1 1/2 pounds cubed fresh watermelon
• 3 large tomatoes halved and cored
• 8 ounces cucumber peeled and seeded
• 1 medium red bell pepper cored and roughly chopped
• 1/2 small red onion peeled and quartered
• 3 small garlic cloves peeled
• 1/4 cup packed fresh mint leaves plus more for garnish
• 3 tablespoons olive oil
• 2 tablespoons sherry vinegar
• 1 tablespoon lime juice
• 3/4 teaspoon fine sea salt plus more to taste
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cumin
• 1 thick slice of white bread crusts removed and soaked

Instructions

• Place the watermelon, tomatoes, cucumber, red bell pepper, red onion, garlic, mint, olive oil, sherry vinegar, lime juice, salt, black pepper, cumin, and soaked bread in a blender. Blend until mostly smooth while leaving a little texture.
  
• Taste the soup and adjust seasoning by adding more salt, pepper, or sherry vinegar if needed.
  
• Transfer the blended soup to a bowl, cover, and refrigerate for at least 4 hours. Serve cold with a garnish of fresh mint if desired.
  

Nutrition

Calories: 206kcal | Carbohydrates: 25g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Sodium: 477mg | Fiber: 4g

The post Watermelon Gazpacho appeared first on Baked Bree.

For years, I’ve enjoyed topping sandwiches, burgers, and hot dogs with jalapeño relish. I first tried this spicy condiment at Sammy’s, a hot dog joint a stone’s throw away from the music store where I worked. As a teen, my culinary tastes were quite limited, save for hot dog toppings. Sammy’s had quite the assortment, but the radioactive green jalapeño relish always caught my eye. I’d scoop a generous helping, and slather my foot-long frankfurter with the stuff.

To this day, I keep a jar of jalapeño relish handy, especially during the warmer Wisconsin months, when my grill is practically pre-heated for all the backyard favorites. However, I recently watched a YouTube short about a variation of my go-to condiment: sweet jalapeño relish. Yeah, apparently it’s a thing, and I’m surprised I hadn’t tried it myself. Well, I had to give it a go, and I’m glad I did. It’s so dang delicious. 

At first, I was a bit hesitant because I’m not a fan of sweet pickle relish, and figured this would fall under that umbrella. I was dead wrong. Yes, it’s sweet, but thanks to the spicy jalapeños and white vinegar, you get that perfect push-pull of sweet, tangy, and heat. I like to spoon this relish on brats, burgers, pulled pork, and hot dogs (of course). Heck, I’ve even used it in my spicy pepperjack omelets and topped it on corn muffins. If you like spicy toppings, this recipe is definitely worth a try!

Dialing up the heat—carefully

This relish is all about balance. But I’d also argue that balance can be subjective, especially where toppings are concerned. Personally, I like my jalapeño relish on the spicier side. To get that heat, I simply leave some of the seeds and membranes in the mix. And if you prefer something milder, follow the recipe as written.

Either way, you should still wear gloves. Jalapeño oil contains capsaicin, a compound that gives it the spicy flavor we all love. But it also can leech onto your skin and create a burning sensation, similar to touching a hot stove—and that feeling can last for hours. If you forgot to wear gloves, wash your hands in dish soap. Even some vinegar or lemon juice can help remove the stubborn oil from your skin.

How do I store leftovers?

Refrigerate the relish in an airtight jar or container for up to 3 weeks. It may be a bit stiff after a couple of days in the fridge, so let it sit at room temp for about 15 minutes. This should loosen the relish.

Serving suggestions

This relish is made for all the classics, from brats to hot dogs. Pile it on hamburgers, a juicy barbecued Pulled Pork Sandwich, or even a deli sandwich. If you go the deli route, add something creamy like mayo or an Avocado Crema to curb the heat. This relish would also work mixed in a Mexican Cornbread, and also makes a great topping for Loaded Nachos!

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Sweet Jalapeño Relish

Cook up this Sweet Jalapeño Relish recipe in just 20 minutes! It's perfectly sweet, tangy, and spicy to elevate your sandwiches & cookout favorites.

Course condiment

Cuisine American

Keyword Jalapeño Relish

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 servings

Calories 62kcal

Author Jonathan Porter

Ingredients

• 1 teaspoon celery seeds
• 3 cups finely diced fresh jalapeños remove seeds for less heat if desired
• 1 cup finely diced red onion
• 2/3 cup granulated sugar
• 3/4 teaspoon salt plus more to taste
• 1 pinch ground black pepper
• 1 cup white vinegar

Instructions

• Heat a medium saucepan over medium heat and toast the celery seeds for about 1 minute until fragrant.
  
• Add the diced jalapeños, red onion, sugar, salt, black pepper, and white vinegar to the pan. Stir well to mix all ingredients.
  
• Bring the mixture to a simmer and cook for about 10 minutes until some liquid has evaporated but the relish remains runny. Taste and add more salt or sugar if needed. If adding more, let it cook until it dissolves to remove graininess.
  
• Remove the pan from heat, let the relish cool completely, then transfer it to a clean jar. Refrigerate and use within 2-3 weeks.
  

Nutrition

Calories: 62kcal | Carbohydrates: 14g | Protein: 0.5g | Fat: 0.4g | Saturated Fat: 0.04g | Sodium: 715mg | Fiber: 1g

The post Sweet Jalapeño Relish appeared first on Baked Bree.

You know that phrase “cool as a cucumber?” Well, it comes to life in this lovely cold cucumber soup. The cucumber’s mild, clean, vegetal notes are enhanced with tangy Greek yogurt, bright lemon juice, and a mix of fresh herbs, producing a cool, creamy, delicious soup that is also beautiful to behold. As a first course, a summer sipper, or a refreshing no-cook main around which you can build a charming meal, this soup is also so easy to make that it will leave you feeling “cool as a cucumber” when you are done!

Although we tend to categorize soup as a comfort food to be eaten during the fall and winter months, cold soups have been a staple in many cuisines for centuries and remain so today: Gazpacho (the cold, often tomato-based vegetable soup from Spain), vichyssoise (the classic French cold leek and potato soup), and cold versions of beet borscht are just a few examples. There doesn’t seem to be a definitive origin for cold cucumber soup, but many Middle Eastern, European, and East Asian cultures have a version of this cool, savory, refreshing treat.

Our recipe for cold cucumber soup could not be more simple. All of the ingredients go into the blender, where they are then blended until smooth. Add salt and pepper to taste, transfer the soup to an airtight container, and chill for 1-4 hours, so that all the lovely flavors can meld. For serving, you can garnish the soup with cucumber slices and some sprigs of fresh herbs. This is an elegant, beautiful soup that tastes delicious.

Tips for the perfect cold cucumber soup

Start with either English or Persian cucumbers; both of these varieties have thinner skins than regular cucumbers and fewer, smaller seeds; in fact, English and Persians are often referred to as “seedless” cucumbers because their seeds are so tiny that they are virtually unnoticeable. Since cucumbers have a high water content, it’s a good idea to “sweat” them before adding them to the blender: after the chopping, lightly salt them and let them sit for 20 minutes to draw out the excess moisture, and then pat them dry. For the soup’s creamy texture, use full-fat Greek yogurt. And, of course, use fresh instead of dried dill, basil, and parsley for the best flavor.

How do I store leftovers?

Store any leftover cold cucumber soup in an airtight container in the refrigerator for 3-4 days. We don’t recommend freezing this soup.

Serving suggestions

Cold cucumber soup is so perfect in the warm summer months, especially if you serve it in a shot glass or a small bowl as the starter to a light, refreshing meal that might feature Chicken Pasta Salad, sweet and savory Broccoli Salad, and some Cheesecake-Stuffed Strawberries for dessert. You can also build a wonderful meal around cold cucumber soup by serving it with chilled Boiled Shrimp topped or tossed with bright, citrusy Gremolata, and a Flatbread White Broccoli Pizza. Another really fun thing to do, especially if you’re entertaining, is to serve a trio of cold soups—the cold cucumber soup, Gazpacho, and Salmorejo—with an array of garnishes such as Roasted Chickpeas, sliced Perfect Hard Boiled Eggs, Easy Air Fryer Zucchini Chips, and super crispy Chicharrón De Pollo.

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Cold Cucumber Soup

Whip up this incredibly refreshing Cold Cucumber Soup recipe! Blended with Greek yogurt, fresh dill & herbs, it's a cool, gluten-free treat.

Course Soup

Cuisine American

Keyword Cold Cucumber Soup

Prep Time 10 minutes minutes

Chilling Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 40 minutes minutes

Servings 6 servings

Calories 126kcal

Author Diane Goodman

Ingredients

• 2 large cucumbers peeled, seeded, and roughly chopped (reserve a few slices for garnish)
• 1 garlic clove minced
• 1 1/2 cups plain Greek yogurt
• 3 tablespoons fresh lemon juice
• 1/4 cup extra-virgin olive oil
• 4 tablespoons fresh dill chopped
• 3 tablespoons fresh basil leaves roughly chopped
• 3 tablespoons fresh parsley leaves roughly chopped
• Salt to taste
• Freshly ground black pepper to taste

Instructions

• Place the chopped cucumbers and minced garlic in a blender. Add the Greek yogurt, lemon juice, olive oil, dill, basil, and parsley. Blend until the mixture is very smooth. Stir in salt and pepper to taste.
  
• Pour the soup into a container and chill in the refrigerator for at least 1-4 hours to let the flavors blend. When ready to serve, pour into bowls and garnish with the reserved cucumber slices and a light drizzle of extra olive oil if desired.
  

Nutrition

Calories: 126kcal | Carbohydrates: 5g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 22mg | Fiber: 1g

The post Cold Cucumber Soup appeared first on Baked Bree.

When you’re jonesing for something chocolatey but light, reach for this homemade chocolate mousse recipe. It’s airy and fluffy, delicate yet still substantial—a lovely balance of texture and flavor that isn’t saccharine, but just sweet enough. Chocolate mousse originated in France in the 18th century, when airy, whipped preparations became au courant. In French, mousse means “foam,” a nod to the dessert’s characteristic lightness. By the late 19th and early 20th centuries, chocolate mousse had become a favorite of French pâtisseries.

Made with real dark chocolate and a short list of quality ingredients, this mousse is fabulous for holiday meals and will bring a celebratory touch to even the most casual evening at home. It has all the trappings of a restaurant-worthy, pastry-chef–produced confection—but making it yourself is surprisingly simple, requiring just eight ingredients and 25 minutes of hands-on prep time. My biggest tip? Double-check to ensure you’re using unsalted butter! You’ll have better control over the flavor outcome. And if you’ve never made individually portioned dessert cups before, this is your moment to try. They’re satisfying to assemble and even more rewarding to watch the people you love enjoy.

Egg whites, the unsung heroes

Egg whites are one of those ingredients that don’t seem particularly glamorous until you see what they can do. Made up mostly of water and protein, they have this remarkable ability to transform when whipped: the proteins unravel, latch onto air bubbles, and create a foam that’s sturdy enough to hold its shape but light enough to feel almost weightless. That transformation is exactly what gives chocolate mousse its lift. Without whipped whites, you’d have something dense and fudgy (not a bad thing, just a very different dessert). With them, you get structure and softness at the same time.

Gentle folding keeps all that hard-earned air intact. The goal isn’t just volume for volume’s sake—it’s creating a stable framework that suspends the chocolate in a delicate network, so every spoonful feels rich but not heavy.

How do I store leftovers?

This is one dish I wouldn’t recommend storing for too long. If the need arises, make sure to tightly wrap each portion of chocolate mousse (pressing the plastic wrap directly onto the surface to prevent a skin from forming) or seal in an airtight container and refrigerate for up to 3 days. Because it relies on whipped egg whites for structure, it’s best enjoyed sooner rather than later. Trust me on that. I don’t recommend freezing as it would compromise the texture of the mousse.

Serving suggestions

Top this chocolate mousse with Homemade Whipped Cream and chocolate shavings. To create a larger dessert and after-supper beverage menu around this chocolate mousse, I’d recommend including a few other similarly elegant sweet treats. Go with Chocolate Truffles, Strawberries Romanoff, and candied nuts, like these Candied Pecans. Lastly, you’ll absolutely want to include this incredible Hot Chocolate. Is that too much chocolate? 100% no.

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Chocolate Mousse Recipe

Treat yourself to a truly cloud-like Chocolate Mousse recipe. Made with quality ingredients, it's rich in flavor without being heavy.

Course Dessert

Cuisine French

Keyword Chocolate Mousse

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Chilling Time 4 hours hours

Total Time 4 hours hours 25 minutes minutes

Servings 4 servings

Calories 423kcal

Author Sarah Justine Martin

Ingredients

• 4 ounces dark bittersweet chocolate roughly chopped
• 3/4 teaspoon vanilla extract
• 2 tablespoons unsalted butter
• 3 large eggs separated
• 5 tablespoons granulated sugar divided
• 1/2 cup heavy cream chilled
• Whipped cream for garnish (optional)
• Chocolate shavings for garnish (optional)

Instructions

• In a heatproof bowl set over a saucepan of simmering water, combine the chopped chocolate, vanilla extract, and unsalted butter. Stir until smooth and fully melted, then remove the bowl from the heat and let it cool slightly.
  
• Separate the eggs while they are cold. Lightly whisk the egg yolks in a small bowl. Once the chocolate mixture has cooled to a warm temperature, gently stir in the egg yolks.
  
• In a clean bowl, beat the egg whites with 3 tablespoons of granulated sugar until stiff peaks form. Be sure to use a clean, dry bowl and whisk for best results.
  
• In another bowl, whip the chilled heavy cream and remaining granulated sugar until soft peaks form.
• Gently fold the beaten egg whites into the chocolate and yolk mixture. Use a rubber spatula and fold slowly to keep the mixture light and airy.
  
• Next, carefully fold in the whipped heavy cream until no white streaks remain. Do not over-mix to preserve the mousse’s airy texture.
  
• Spoon the mousse into serving dishes. Cover and refrigerate for at least 4 hours, or overnight for best results. Garnish with extra whipped cream and chocolate shavings if desired before serving.
  

Nutrition

Calories: 423kcal | Carbohydrates: 31g | Protein: 7g | Fat: 30g | Saturated Fat: 18g | Sodium: 59mg | Fiber: 2g

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