I can’t even remember the last time I bought salsa. Once you start making your own, it’s hard to go back to the jarred stuff. Sure, if I’m in a hurry, I’ll use it. But 99% of the time, homemade wins. I’ve got my fair share of go-to recipes, but one I discovered this past summer was cherry tomato salsa, and it became a fast favorite.

In Wisconsin, summer is tomato season, and our local co-op carries an abundance of the sweetest, juiciest cherry tomatoes I’ve ever tasted. I use them in everything—salads, pastas, and obviously salsa. And then winter rolls around, and I have two choices: buy the imported variety from California and deal with the blander flavor, or wait patiently for summer to arrive. The answer is simple. I wait. 

Whether you wait or not, though, cherry tomato salsa is worth trying. And it isn’t just for dipping. In fact, given how chunky it is, you’d be hard-pressed to find a tortilla chip that’s truly up to the task. Quarter the tomatoes if you want it more scoopable, but it works as-is. I usually spread the salsa on thick wheat toast with avocado. Yes, I know; I’m your typical millennial. Sue me. It’s also great on tacos, taquitos, nachos, salads, and tostadas. 

Bottom line, you’re going to find a way to make this salsa work with mains, apps, and basically anything that benefits from a fresh, tangy, lime-forward salsa. Although it’s not just “fresh” tasting. The red onion adds a subtly pungent bite, and the jalapeño gives you a subtle kick. Basically, there’s something for everybody, and all it takes is ten minutes. Can’t argue with that.

Chunky or blended—your call

This salsa is chunky, and that’s great for piling over your fish tacos. However, if you’d prefer a more dippable salsa, this recipe still delivers. You can always quarter the tomatoes, but blending offers an even smoother texture.

But before you do that, quarter the tomatoes and toss them in your colander with a pinch or two of salt. Let them sit for up to ten minutes to release any excess liquid. After that, give them a quick shake, then blend. Don’t go overboard—five short pulses should do the trick. I stop when the mix looks scoopable, but you still see little bits of tomato and onion. This will give you restaurant-style texture without going full purée.

How do I store leftovers?

Refrigerate the salsa in an airtight container for up to 3 days. It will definitely get a bit juicy after a day or so. I recommend stirring before serving, spooning off excess liquid until you get your desired consistency.

Serving suggestions

Spoon this cherry tomato salsa over a bed of Oven-Baked Nachos or really any Nachos Recipe. And if you’re a Tater Tot fan, work them into your Totchos!. This salsa also works deliciously well as a filling for Mexican Omelettes and Breakfast Tostadas.

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Cherry Tomato Salsa

Bright and savory, this chunky Cherry Tomato Salsa tastes like summer—spoon it over tacos, salads, nachos, and more.

Course Appetizer

Cuisine Mexican

Keyword Cherry Tomato Salsa

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 24kcal

Author Jonathan Porter

Ingredients

• 3 cups cherry tomatoes halved
• 1/2 cup red onion roughly chopped
• 3 cloves garlic minced
• 1 jalapeño pepper seeded and roughly chopped
• 1/3 cup fresh cilantro leaves chopped
• 3 tablespoons lime juice
• 1/2 teaspoon salt plus more to taste
• 1/8 teaspoon ground black pepper

Instructions

• In a bowl, mix the tomatoes, onion, garlic, jalapeño, and cilantro. Pour in the lime juice, then add salt and pepper.
  
• Stir well, taste, and adjust the seasoning. Serve right away or let it sit for 10 minutes to blend the flavors.
  

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Sodium: 203mg | Fiber: 1g

The post Cherry Tomato Salsa appeared first on Baked Bree.

I adore the rich, buttery simplicity of a good pound cake. But I had no idea the name arose from its original ingredient proportions—a pound each of flour, butter, sugar, and eggs—that were easy to remember in a time before recipes were routinely written down. Can you imagine that colossal cake?

This recipe for a mini pound cake goes in the opposite direction. It’s a scaled-down version that’s lighter in texture while retaining the signature rich, buttery flavor profile of more traditional recipes.

You’ll love that this cake comes together in well under two hours, requires only beginner-level baking skills, and calls for ingredients you likely have in your kitchen right now. Plus, this recipe yields just enough for smaller households that don’t want excessive leftovers—or a rightsized dessert for date night or a dinner-party quartet.

I love doubling or tripling this recipe, then gifting a couple loaves to close friends or family members. It’s the perfect sweet touch for any occasion!

The ultimate flavor-testing recipe

This flexible, foundational recipe is perfect for stretching your culinary creativity. The vanilla-forward base is neutral enough to accommodate nearly endless variations. And the diminutive size makes it easy to experiment with a wide array of flavors without investing too much in specialty ingredients. Here are some ideas for flavors to test out on the way to your favorite:

• Brighten your outlook: Add citrusy brightness to your cake with a little lemon, lime, or orange zest mixed into the batter.
• Go nuts: For extra texture and flavor, fold in some chopped almonds, walnuts, or pecans. Or add a teaspoon or so of almond extract for a nutty taste that retains a silky texture.
• Embrace your dark side: Stir in mini chocolate chips for dots of delightful gooiness—or replace two to three tablespoons of the flour with unsweetened cocoa powder for a darkly decadent version.
• Get spicy: Warm up the flavor of your cake with a pinch or two of cinnamon, nutmeg, or a dash of cardamom.

How do I store leftovers?

Once your mini pound cake has cooled completely, store leftovers in an airtight container. They’ll keep at room temp for up to 3 days or in the fridge for up to 1 week. You can also freeze this cake for up to 1 month in a freezer-safe container or resealable bag with as much air removed as possible. Thaw overnight in the fridge or at room temp for 45-60 minutes. Let chilled slices sit at room temp for 15-20 minutes before serving for the best flavor and texture.

Serving suggestions

Serve your mini pound cake alongside warm beverages and sweet toppings that enhance its rich flavor profile. A Copycat Starbucks Vanilla Spice Latte or steaming mug of Homemade Russian Tea bring cozy spices to the table to complement this cake’s buttery simplicity. Drizzle your cake with Cream Cheese Glaze for added decadence, use this Lemon Glaze Recipe for a bright citrusy touch, or slather slices with Cinnamon Cream Cheese Frosting for the ultimate indulgence.

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Mini Pound Cake

Use this quick and easy recipe to bake up a little rich, buttery deliciousness that's perfect for snacking or gifting!

Course Dessert

Cuisine American

Keyword Mini Pound Cake

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Cooling Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 servings

Calories 361kcal

Author Sharon Best

Ingredients

• 3/4 cup all-purpose flour
• 1/4 teaspoon baking powder
• 1/8 teaspoon kosher salt
• 1/4 cup unsalted butter at room temperature
• 3/4 cup granulated sugar
• 1 large egg at room temperature
• 1/2 teaspoon pure vanilla extract
• 4 1/2 tablespoons whole milk at room temperature

Instructions

• Preheat your oven to 350°F. Place a rack in the center of the oven. Line a 4×6-inch mini loaf pan with parchment paper, leaving an overhang on the long sides to lift the cake out. Lightly grease the parchment and exposed pan with nonstick spray or butter.
• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
• In a separate large mixing bowl or the bowl of a stand mixer with the paddle attachment, beat the butter and sugar on medium speed until light and fluffy, about 3-5 minutes. Scrape down the sides of the bowl as needed.
• Add the egg and beat on medium speed until fully incorporated and slightly thickened, about 30 seconds to 1 minute. Beat in the vanilla.
  
• With the mixer on low speed, add the dry ingredients in 2 additions, alternating with the milk in 1-2 additions, beginning and ending with the dry ingredients. Mix just until each addition is incorporated and no streaks of flour remain. Do not overmix.
• Scrape the batter into the prepared pan and smooth the top with a spatula.
  
• Bake until the top is golden, the sides are just beginning to pull away from the pan, and a toothpick inserted in the center comes out clean or with a few moist crumbs attached, 40-45 minutes.
• Let the cake cool in the pan on a wire rack for 10 minutes.
• Use the parchment overhang to lift the loaf out of the pan, then transfer it directly to the rack to cool completely, about 30-45 minutes.
• Serve right away or store in an airtight container.

Nutrition

Calories: 361kcal | Carbohydrates: 56g | Protein: 5g | Fat: 14g | Saturated Fat: 8g | Sodium: 126mg | Fiber: 1g

The post Mini Pound Cake appeared first on Baked Bree.

I’m pretty sure that when you dine out at any Latin-inspired restaurant, your entree will often come with black beans and rice. They are the best sides for savory, spicy foods, and I’ll wager that many of us mix the two together for that perfect bite. Did we invent that mash-up? No! In fact, congrí, an incredibly flavorful beans and rice dish, has been a cornerstone of Cuban history and cuisine for hundreds of years.

I was first introduced to congrí when I was living in Miami and operating my small, boutique catering business. I had a lot of Cuban clients, many of whom were initially skeptical about my ability to cook the authentic food of their culture. I understood that and so spent a great deal of time with my business partner’s abuela, who taught me how to make many traditional Cuban favorites, including congrí.

One of the keys to perfect congrí is the way the dish is cooked, a layering process that allows the flavors of all of the ingredients to build upon each other. After you’ve crisped up the bacon pieces and then removed them from the pan, you will sauté the garlic, onion, and bell pepper in the bacon fat. Next, the washed and drained rice gets added to that pan with more olive oil and then cooked for a bit with those soft and now smokey-flavored veggies. Then you’ll add the real magic: the cumin-laced liquid in which you have cooked your black beans. Add in the cooked beans, a bay leaf, some dried oregano, salt, and black pepper and let the rice cook, absorbing all of those wonderful flavors. Just before serving, add the crispy bacon back in and garnish with some fresh cilantro. Now you have congrí, one of the most delicious dishes on earth.

What is sofrito?

Sofrito, a mix of sautéed vegetables, is the base for many Latin American, Caribbean, and Spanish dishes. While different cultures have different mixes, most sofritos, including Cuban, consist of onion, garlic, and green bell peppers, often seasoned with cumin and oregano, as in our recipe for congrí. The Spanish word sofrito means “lightly fried,” and cooking these aromatic veggies together slowly in olive oil contributes to the depth of flavor that any dish beginning with sofrito will feature.

How do I store leftovers?

Cooled congrí can be stored in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months (thaw overnight in the fridge before reheating).

Serving suggestions

As you might imagine, congrí is the perfect side to Cuban mains, such as Mojo Chicken (we top ours with Avocado Crema), but it’s also great with all your favorite Latin-inspired dishes. Since we believe there’s no such thing as too many black beans, serve congrí alongside Carnitas Quesadillas, Tex-Mex Chicken Enchilada Casserole, and this Taco Bake. Congrí is also really yummy paired with more upscale entrees like Delicious Roast Pork Loin or Pan-Fried Shrimp (and we like to serve these with some Romesco Sauce). For a quick weeknight dinner, top congrí with Mexican Pulled Chicken and Chunky Salsa.

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Congrí Recipe

Classic Cuban Congrí is the most delicious mix of perfectly seasoned black beans and rice, and it goes with almost everything!

Course Side Dish

Cuisine cuban

Keyword Congri

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8 servings

Calories 512kcal

Author Diane Goodman

Ingredients

• 8 ounces dried black beans rinsed
• 7 cups water for cooking the beans
• 1 1/2 tablespoons olive oil for the beans
• 1 teaspoon cumin
• 5 strips bacon cut into 1-inch pieces
• 1 cup diced onion
• 1/3 cup diced green pepper
• 4 garlic cloves minced
• 2 cups parboiled long-grain rice washed and drained
• 1 1/2 tablespoons olive oil for the sofrito and rice
• 5 cups reserved bean liquid
• 1 bay leaf
• 3/4 teaspoon dried oregano
• Salt and pepper to taste
• Fresh cilantro chopped, for optional garnish

Instructions

• Rinse the dried black beans and add them to a pressure cooker with the water, 1 1/2 tablespoons olive oil, and cumin.
  
• Seal and cook on high pressure for 10 minutes. After cooking, strain the beans and reserve 5 cups of the cooking liquid.
  
• In a large pot over medium heat, add the bacon pieces and cook until crispy, about 8 minutes.
  
• Remove the bacon and set aside, keeping the bacon fat in the pot. Add the diced onion, green pepper, and minced garlic to the pot and sauté for 3 to 5 minutes until the vegetables are soft.
  
• Stir in the washed and drained rice, along with 1 1/2 tablespoons of olive oil, into the pot with the sautéed vegetables and cook for 2-3 minutes. Pour in the reserved bean liquid and add the cooked beans. Season with the bay leaf, dried oregano, salt, and pepper.
  
• Bring the mixture to a boil; then reduce the heat to low, cover, and simmer for about 20 minutes until the rice is tender and the liquid is absorbed.
  
• Stir in the crispy bacon, let the dish sit for 5 minutes, adjust the seasoning as needed, then serve warm. Garnish with cilantro if desired.
  

Nutrition

Calories: 512kcal | Carbohydrates: 61g | Protein: 25g | Fat: 18g | Saturated Fat: 4g | Sodium: 136mg | Fiber: 7g

The post Congrí Recipe appeared first on Baked Bree.

For a long, long time—longer than I care to admit—I searched for the right ratios to mimic the mysterious white sauce served at the many halal carts around town. I’d try to identify the flavors as they hit my tongue: tangy, garlicky (like toum, but not exactly toum), mildly herby, and creamy—technically not a flavor, but crucial.

One night, I thought I’d sweet-talk the employee at Halal Time, the cart situated a stone’s throw from Hotel Vegas on Austin’s east side, into divulging a few secrets. He was having none of it. In New York, at a kebab cart abutting the palatial steps of The Met, I pestered the sweet man making my lunch. He smiled and said, “That’s a secret, sweetheart.” I nodded, then walked to the park to enjoy my kebab in peace, near a family of ducks. Message received, universe. I’ll do my research.

This little recipe demystifies the sauce for the no-nonsense home cook with a soft spot for condiments. No food processor or mortar and pestle required. It’s delicious on wraps (whether meat or vegetarian) and designed to dress the shawarma platter of your dreams.

The white sauce story

The white sauce, now a fixture of American street food, is a diasporic creation—one born not in a single country, but at the intersection of immigration, improvisation, and appetite. As halal carts began to take root in American cities in the late 20th century, particularly in New York City, vendors adapted familiar flavors from home to fit a new rhythm of cooking: long nights, short lines, and hungry people. Yogurt-based sauces inspired by garlic-forward staples like toum and tzatziki were softened, sweetened slightly, and emulsified for mass appeal, long service hours, and squeeze-bottle efficiency.

The result was a cooling condiment designed to tame spiced meats, cling to rice and salad, and hold up under foil and Styrofoam. While no single cart can claim ownership, the sauce’s rise mirrors the ascent of the halal cart itself: affordable, filling, quick, and communal—feeding night-shift workers, cab drivers, students, and anyone craving something comforting at street level. 

How do I store leftovers?

Store leftover shawarma white sauce in an airtight container in the fridge for 4-5 days. Just give it a good stir before serving, as natural separation is likely. If it thickens slightly as it chills, a small splash of water or lemon juice will bring it to the right consistency.

Serving suggestions

There’s a joke to be made about a sauce so good you’d eat a leather belt if it were slathered in it. This is that sauce. I add this to salads, like this Cauliflower Salad and simpler spinach salads made in a pinch. I drown my falafel in it and never regret it. And I adore it on roasted root vegetables, like these yummy Roasted Carrots And Parsnips.
Spoon your shawarma white sauce over this Chicken Shawarma. (Or better yet, make the Chicken Shawarma Wrap.) Drizzle it onto these Grilled Lamb Chops or these impeccably spiced Ground Lamb Kabobs. The sky’s the limit here. 

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Shawarma White Sauce

Drizzled over grilled meat or tucked into warm pita, this Shawarma White Sauce requires just a handful of ingredients to complete the crave-worthy treat.

Course condiment

Cuisine Middle Eastern

Keyword Shawarma White Sauce

Prep Time 5 minutes minutes

Chilling Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 27kcal

Author Sarah Justine Martin

Ingredients

• 1/2 cup plain whole milk yogurt
• 2 1/2 teaspoons tahini
• 2 teaspoons fresh lemon juice
• 1 tablespoon fresh mint chopped (optional)
• 1 large garlic clove crushed
• 1/4 teaspoon salt
• 1 pinch ground cumin plus more to taste
• 2-3 tablespoons cold water to adjust thickness

Instructions

• In a medium bowl, whisk together the yogurt, tahini, and lemon juice until smooth.
  
• Stir in the fresh mint, crushed garlic, salt, and ground cumin. Adjust seasonings and lemon juice to taste. If the sauce is too thick, whisk in cold water a teaspoon at a time until you reach your preferred consistency.
  
• Let the sauce chill in the refrigerator for at least 20 minutes before serving. Garnish with additional fresh herbs.
  

Nutrition

Calories: 27kcal | Carbohydrates: 2g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Sodium: 108mg | Fiber: 0.2g

The post Shawarma White Sauce appeared first on Baked Bree.

There is something so delectable about a cold, refreshing fruit salad. This is especially true when you toss favorite fruits together in a sweet and creamy dressing. And that’s what we’re doing in this delicious Easter fruit salad. Its vibrant mix of colors and flavors will be a welcome addition to your Easter table, but it’s also perfect with all of your favorite springtime meals.

Are you familiar with ambrosia salad? Although there are many variations, ambrosia is a classic Southern dish that generally combines pineapple, mandarin oranges, maraschino cherries, and coconut in whipped topping. Some versions include mini-marshmallows and some add sour cream and/or mayonnaise—or even Marshmallow Fluff—to the dressing. Why are we talking about ambrosia in a post about Easter fruit salad? Good question! Here’s the answer: because ambrosia salad is famously served at holidays in the South, it’s often called Easter fruit salad when it graces that holiday table.

But our recipe for Easter fruit salad doesn’t share much with ambrosia beyond the mandarin oranges. What we have here is a dazzling mix of blueberries, blackberries, strawberries, and raspberries, lovely green grapes, crunchy apple, and the soft, sweet mandarin oranges. The dressing is a fabulously creamy combination of tangy yogurt, honey, and the perfect amount of vanilla to bring depth and richness.

Tips for a perfect Easter fruit salad

Try to find the ripest berries and grapes possible; wash them gently in cold water and be sure to pat them completely dry. Any kind of crisp apple will be great in Easter fruit salad; you will be tossing all of the fruits in lemon juice, but if you slice your apples before the other fruits are prepped, drizzle them with lemon juice so they don’t brown. Drain the mandarin oranges completely; you can even gently blot them with a paper towel. For the dressing, we like Greek full-fat yogurt, high-quality honey, and pure vanilla.

How do I store leftovers?

Easter fruit salad can be stored in an airtight container in the refrigerator for up to 3 days.

Serving suggestions

Naturally, something called Easter fruit salad is going to be perfect at Easter! Although we often have it as part of our traditional Easter dinner, featuring The Best Oven-Baked Lamb Chops, Potatoes Au Gratin, and Skillet Asparagus, the fruitiness and sweet creaminess of Easter fruit salad really belong—in my humble opinion—on an Easter brunch buffet. The salad, with its vibrant colors and fresh, sweet and tart flavors, pairs perfectly with Blueberry French Toast Casserole, Pancetta And Chive Quiche, and Easy Buttermilk Biscuits with Homemade Bacon Jam and Orange Marmalade. And if you don’t do Easter, these ideas are great for any springtime celebration!

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Easter Fruit Salad

Bright, sweet, tart, and creamy, this Easter Fruit Salad is a perfect dish to celebrate spring!

Course Salad

Cuisine American

Keyword Easter Fruit Salad

Prep Time 5 minutes minutes

Optional Chill Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 115kcal

Author Diane Goodman

Ingredients

• 3/4 cup blueberries
• 3/4 cup raspberries
• 1/2 cup blackberries
• 2 cups strawberries sliced
• 1 large apple diced
• 1 2/3 cups green grapes halved
• 1 can mandarin oranges (11 ounces) drained
• 2 teaspoons fresh lemon juice
• 8 ounces plain full-fat yogurt
• 3 1/2 tablespoons honey
• 3/4 teaspoon vanilla extract

Instructions

• In a large bowl, add the blueberries, raspberries, blackberries, sliced strawberries, diced apple, halved green grapes, and mandarin oranges. Drizzle with fresh lemon juice and toss gently.
  
• In a small bowl, whisk together the yogurt, honey, and vanilla extract until smooth. Taste and add more honey if needed.
  
• Pour the dressing over the fruit and stir gently to coat evenly. For a cooler, more refreshing taste, chill the salad for 20 to 30 minutes before serving.
  

Nutrition

Calories: 115kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 15mg | Fiber: 3g

The post Easter Fruit Salad appeared first on Baked Bree.

If you’ve read any of my other posts, you know that most of my first foodie experiences happened during college. Chicken shawarma is no exception. And how could any college kid not like Middle Eastern? It’s the ultimate comfort food and, for me, a well-deserved reward after enduring cafeteria meals most of the week.

Maybe it’s changed, but back in the early 00s, colleges weren’t exactly known for four-star cuisine. So a college buddy (who’d eventually become one of my besties) and I would hit this hole-in-the-wall joint a few blocks from our dorm anytime we needed a break from our cafeteria’s bland slop. We stopped by so often that they knew our orders by heart. Mine? Chicken shawarma, stuffed grape leaves, and a Diet Coke.

It’s been years since I’ve been there, and I don’t even remember the name. However, I do remember the flavor. These days, I make shawarma at home, and my kids have no idea how lucky they are to be eating this on a random weekday. I had to wait until college! Chicken nuggets got nothing on shawarma. 

Since it’s such a regular meal at the Porter household, I started mixing my own shawarma spice blend. I used to buy it pre-mixed, but if you use it a lot, those little jars add up. Buying spices in bulk and mixing your own is cheaper and fresher. It also takes almost zero effort.

This shawarma spice blend is warm, earthy, and aromatic. The cumin and coriander bring an almost toasty backbone, while the turmeric adds a subtle bitterness, not to mention a gorgeous color. Paprika rounds it out, along with the cloves and ginger, which give the blend its unmistakable shawarma-ness. Also, while I usually use it on chicken, this blend also works well with other proteins such as beef and lamb!

Cloves—and why measurements matter

My wife and I tackle recipes in very different ways. For her, ingredient measurements must be followed as written. For me? Well, I consider them more of a suggestion. So what if I add an extra quarter teaspoon of oregano to this recipe, right? It’s okay to be nonchalant with your spice and herb measurements—most of the time. It really depends on the spice. For example, the first time I made shawarma, I added a full teaspoon of ground cloves. Long story short, my chicken tasted like a scented candle.

In shawarma spice, all you need is half a teaspoon. It gives the blend a very subtle sweetness and warmth. You shouldn’t notice the cloves, but you should notice what the cloves add to the blend. Add more than half a teaspoon, and you’ll start tasting cloves!

How do I store leftovers?

Store this spice blend in an airtight container, preferably in a cool, dry, dark spot. Keep it away from sunlight, your stove, or any place where the temperature fluctuates. Enjoy for up to 6 months—not that you’ll have any left after so long.

Serving suggestions

Use this homemade blend on your next Chicken Shawarma meal—it’s equally tasty on Ground Lamb Kabobs. Whatever protein you settle on, serve it on a bed of steamed or Baked Rice. While it’s not strictly Middle Eastern, a Greek salad plays really well with the shawarma flavors. For an even more filling side, this Mediterranean Rice Salad is a delicious pairing.

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Shawarma Spice Blend

Whether using it on beef, lamb, or chicken, this Shawarma Spice Blend is a flavorful foundation for your Middle Eastern-inspired feast.

Course spice blend

Cuisine Middle Eastern

Keyword Shawarma Spice Blend

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 14 servings

Calories 7kcal

Author Jonathan Porter

Ingredients

• 2 1/2 teaspoons ground cumin
• 2 1/2 teaspoons turmeric powder
• 2 teaspoons ground coriander
• 1 teaspoon dried oregano
• 2 1/2 teaspoons garlic powder
• 2 1/2 teaspoons sweet paprika
• 1/2 teaspoon ground cloves
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground ginger

Instructions

• In a small bowl, combine all of the ingredients. Stir well until all spices are evenly mixed.
  
• Transfer the mixture to an airtight container, such as a mason jar, and store in a cool, dry place.
  

Nutrition

Calories: 7kcal | Carbohydrates: 1g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.04g | Sodium: 2mg | Fiber: 1g

The post Shawarma Spice Blend appeared first on Baked Bree.

Rice and beans for breakfast? That might sound odd in the U.S., but it’s common in Central America. In fact, gallo pinto is a breakfast staple in Costa Rica, which claims it as a national dish as much as Nicaragua does! You could even call this dish a shared culinary language between the two neighboring countries, where it’s a symbol of home and comfort across classes, regions, and mealtimes.

The name gallo pinto means “spotted rooster” in Spanish, likely referring to the speckled appearance of dark beans against white rice that sets it apart visually from plainer rice-and-bean concoctions. This recipe adheres more closely to the Costa Rican version with black beans, white rice, and the tangy-sweet enhancement of Salsa Lizano. A Nicaraguan-leaning style would opt for red beans and less tangy seasonings.

You’ll love how quickly and easily this dish comes together. In less than half an hour, you’ll have a deeply flavorful and satisfying side that’s equally delicious paired with huevos rancheros as it is alongside a build-your-own taco spread.

Ingredient spotlight: Salsa Lizano

Salsa Lizano is a thin, mildly tangy, vegetable-based bottled sauce that the Lizano company developed in 1920 in Alajuela, Costa Rica. It’s used as an all-purpose table condiment and cooking seasoning, especially in recipes for gallo pinto. It tastes a little savory and a bit sweet and tangy, with gentle spice but no real heat. People often compare it loosely to a thinner, more vegetal cousin of Worcestershire sauce—but nothing truly duplicates its exact flavor profile. If you can’t find it, you’ve got a couple options to sub in that are at least in the spirit of Salsa Lizano’s unique sweet-tangy-salty flavors:

1. Pantry mix: Combine roughly two teaspoons honey, two teaspoons ketchup, one teaspoon Worcestershire sauce, and one teaspoon mild hot sauce or vinegar.
2. Store-bought stand-ins: Pair equal parts Worcestershire sauce and ketchup with a touch of sugar. Or thin a small amount of A.1. sauce with water and add a splash of lime juice or vinegar.
3. Homemade version: Make a rustic approximation of Salsa Lizano by puréeing cooked onion, carrot, bell pepper, and cauliflower or cucumber with vinegar, sugar, spices—cumin, black pepper, mustard, turmeric—and a bit of chili, then thin with water or lime juice to a pourable sauce.

How do I store leftovers?

If you used day-old rice for this recipe, it’s best to eat your cooked gallo pinto straight away, as reheating rice more than once is not a good idea. However, if you used freshly cooked rice, let your gallo pinto cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in a freezer-safe container or bag with as much air pressed out as possible. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat, adding a splash of water or broth as needed, or in the microwave in short intervals until piping hot throughout.

Serving suggestions

Serve your gallo pinto alongside egg-forward dishes for a traditional Costa Rican breakfast—or breakfast-for-dinner—experience. It pairs beautifully with Muffin Tin Eggs, Delicious Over-Hard Eggs, or Scrambled Eggs. For more of a Nicaraguan take, pair this dish with Carne Asada Fries and Broccoli Slaw.

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Gallo Pinto

Experience the tangy, sweet, savory flavors of a signature Central American breakfast side with this quick and easy recipe!

Course Breakfast

Cuisine Costa Rican

Keyword Gallo Pinto

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 460kcal

Author Sharon Best

Ingredients

• 1 1/2 tablespoons vegetable oil
• 1 small onion diced
• 1 red bell pepper diced
• 2 cloves garlic minced
• 2 cups black beans cooked, with 1/4 cup reserved cooking liquid
• 1/2 teaspoon ground cumin
• 1/3 cup Salsa Lizano
• 3 cups white rice cooked, preferably day-old
• 3 tablespoons fresh cilantro chopped
• Salt and black pepper to taste

Instructions

• Heat the vegetable oil in a large skillet over medium heat.
• Add the diced onion and red bell pepper, and cook until softened, about 5 minutes.
  
• Add minced garlic. Cook until fragrant, about 30 seconds.
• Stir in cooked black beans, 1/4 cup reserved bean liquid, cumin, and Salsa Lizano.
  
• Simmer until slightly thickened, about 5 minutes.
• Add the cooked rice. Gently fold in and cook until heated through, 3-5 minutes. Avoid stirring vigorously to keep the beans intact.
  
• Stir in chopped cilantro. Season with salt and black pepper to taste. Serve warm.
  

Nutrition

Calories: 460kcal | Carbohydrates: 91g | Protein: 12g | Fat: 4g | Saturated Fat: 1g | Sodium: 102mg | Fiber: 7g

The post Gallo Pinto appeared first on Baked Bree.

It’s always a welcome surprise for me to take a bite of something that happens to be chock-full of nutrient-dense ingredients and realize it actually tastes delicious. These seed crackers are one of those foods. They’ve got incredible structure—a snappy, fun texture—and serious umami, owing to the Parmesan and a handful of seasonings like Italian seasoning, onion powder, garlic powder, and dried rosemary. They take under an hour and a half to come together and are great for after-school snacks, dinner parties, or really any occasion at all.

All you need are the four kinds of seeds (flax, sunflower, pumpkin, and sesame), along with ground flaxseed, spices, and Parmesan. The binding is done with ground flaxseed and water. No oil required. These may become a fan favorite, as they have for people in my life—they’re convenient and pair wonderfully with so many dips, spreads, and cheeses. Not to mention they’re significantly more affordable than their packaged, store-bought counterparts and taste twice as good, if I do say so myself.

What’s special about flaxseed?

Flaxseed comes from the flax plant (Linum usitatissimum), one of the oldest cultivated crops in the world, first grown in the region surrounding the eastern Mediterranean and parts of the Middle East thousands of years ago. The plant is extremely versatile—its fibers are used to produce linen, its seeds are pressed for oil, and its whole and ground seeds were folded into breads and porridges long before the term “superfood” entered the room. These days, flax is grown widely across Canada, the northern United States, and parts of Europe, thriving in cool climates with well-drained soil. 

Nutritionally, flaxseed is coveted for being rich in fiber, particularly soluble fiber that supports digestion, and it’s one of the best plant-based sources of omega-3 fatty acids (specifically ALA). When ground and mixed with water, flaxseed forms a gel-like consistency—a natural binder that comes in very handy in recipes like these crackers (and even as an egg substitute in baking).

How do I store leftovers?

Store your seed crackers in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a freezer-safe container for up to 2 months.

Serving suggestions

Pair these seed crackers with your favorite spreads, dips, cheeses, and soups. My go-to is usually this Creamy Spinach Dip or my favorite sliced smoked cheddar for a top-tier snack. They’re just as excellent with your preferred hummus, soft cheese, and pretty much anything else that qualifies as dippable. When I’m looking for something a little more substantial, I like to enjoy these with a hot bowl of soup. Some of my favorites are this Tomato-Basil Soup, this Sausage And Kale Soup, and this Broccoli And Cauliflower Soup. And for pulse fanatics like myself, this Dutch Oven Lentil Soup is another solid option that never misses. I’ve even broken these up into more bite-sized pieces and sprinkled them into salads, like this fabulous Chopped Chicken Salad.

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Seed Crackers Recipe

These crunchy, satisfying Seed Crackers are as good for grazing with friends as they are for quiet afternoons at home.

Course Appetizers & Snacks

Cuisine American

Keyword Seed Crackers

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 25 minutes minutes

Servings 24 crackers

Calories 109kcal

Author Sarah Justine Martin

Ingredients

• 1 tablespoon grated Parmesan cheese
• 1 1/2 cups raw sunflower seeds
• 1/2 cup raw pumpkin seeds
• 1 cup sesame seeds
• 2 tablespoons ground flaxseeds
• 1/3 cup whole flaxseeds
• 1/2 teaspoon salt
• 1/2 teaspoon dried rosemary
• 1/8 teaspoon garlic powder
• 1/8 teaspoon onion powder
• 1/2 teaspoon Italian seasoning
• 2 1/4 cups water

Instructions

• In a large bowl, mix the Parmesan cheese, sunflower seeds, pumpkin seeds, sesame seeds, ground and whole flaxseeds, salt, dried rosemary, garlic powder, onion powder, and Italian seasoning.
  
• Pour in 2 1/4 cups water and stir until all ingredients are well combined.
  
• Allow the mixture to sit for about 20 minutes (or up to 1 hour) so it thickens into a gel-like consistency.
• Preheat the oven to 300°F. Line a baking sheet with parchment paper and spread the mixture in a thin, even layer (about 1/4-inch thick).
  
• Bake for 55-60 minutes or until the crackers are firm and golden. Let cool completely before breaking into pieces.

Nutrition

Calories: 109kcal | Carbohydrates: 4g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 56mg | Fiber: 2g

The post Seed Crackers Recipe appeared first on Baked Bree.

Chocolate and peanut butter make the most iconic pairing. There’s something transcendent about the combo of earthy, savory peanut butter and sweet, decadent chocolate that adds up to more than the sum of its parts. And we just keep coming up with more ways to mash these two yummy flavors together!

This chocolate balls recipe is one of my faves for a few reasons. First, it’s a no-bake dessert, which feels like a win right from the start. Second, it requires just a few ingredients that I regularly keep on hand and absolutely no special equipment or skills. In fact, my friend’s five-year-old loves to help roll the dough balls and dip them in the chocolate!

Best of all, the whole thing comes together in one hour flat. That means it’s easy to whip up anytime—as a weeknight treat, a special weekend dessert, or a last-minute potluck contribution.

Add-ons for more festive balls

Amp up the visual appeal and tasty complexity of your chocolate balls with festive add-ons. Before the chocolate coating sets, you can roll them in or sprinkle them with:

• Flaky salt for sharpened savory-sweetness
• Chopped nuts for extra crunch
• Cocoa powder for a truffle-like vibe
• Coconut flakes for a tropical twist
• Colorful sprinkles for a festive touch
• Gold sanding sugar for a posh look
• Crushed pretzels for a snack‑mix feel

How do I store leftovers?

Store leftover chocolate balls in an airtight container in the fridge for up to 1 week. You can also freeze this dessert for up to 3 months—arrange the balls in a single layer on a baking sheet, freeze solid (about 1 hour), then transfer to a freezer-safe container or bag with as much air pushed out as possible. Thaw overnight in the fridge or at room temp for 15-20 minutes before serving.

Serving suggestions

Serve your chocolate balls alongside other sweet and savory treats. They pair exceptionally well with a scoop of Peanut Butter-Chocolate Chip Ice Cream. Add them to this Viral Peanut Butter Board for an artisanal touch. Drizzle them with White Chocolate Ganache for extra decadence and an upscale look.

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Chocolate Balls

Roll into savory-sweet deliciousness anytime with this quick and easy no-bake recipe for bite-sized chocolate and peanut butter treats!

Course Dessert

Cuisine American

Keyword Chocolate Balls

Prep Time 20 minutes minutes

Chilling Time 40 minutes minutes

Total Time 1 hour hour

Servings 24 balls

Calories 122kcal

Author Sharon Best

Ingredients

• 1/2 cup creamy peanut butter
• 3 1/2 tablespoons unsalted butter softened to room temperature
• 1 cup powdered sugar
• 1 1/2 tablespoons cocoa powder
• 8 ounces semisweet baking chocolate chopped
• 1/2 teaspoon vegetable oil plus more as needed

Instructions

• Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl, combine the peanut butter and softened butter. Mix with a spatula or hand mixer until smooth and uniform.
• Gradually mix in the powdered sugar and cocoa powder until a smooth dough forms. If the dough feels too sticky to roll, add a little more powdered sugar, 1 tablespoon at a time, until it holds together. If it is dry or crumbly, mix in a teaspoon or two of milk or water until the mixture comes together.
  
• Cover the bowl and refrigerate for 15-20 minutes, until the dough is firm enough to roll but not rock‑hard.
• Scoop out about 1 tablespoon of dough at a time and roll it between your hands to form 1‑inch balls. Arrange the balls on the prepared baking sheet in a single layer. If the mixture softens as you work, chill the tray for 5-10 minutes before coating.
  
• In a heatproof bowl set over a pan of barely simmering water, or in the microwave in 20‑second intervals, melt the semisweet chocolate with the vegetable oil, stirring frequently, until smooth and fluid. Do not overheat.
• Working one at a time, dip each chilled ball into the melted chocolate, using a fork to turn and coat evenly. Let the excess drip back into the bowl, then gently slide the coated ball back onto the baking sheet.
  
• Refrigerate until the chocolate is set and matte, about 15-20 minutes. Serve cold.

Nutrition

Calories: 122kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Sodium: 24mg | Fiber: 1g

The post Chocolate Balls appeared first on Baked Bree.

I’m a recent coconut convert. I never liked coconut-based candies or desserts when I was a kid. But somewhere in my mid- to late-30s, my palate developed a deep affection for the creamy, nutty, almost earthy notes of this tropical drupe. Suddenly, I was adding coconut to everything—from curries and soups to chutneys and rice dishes. And, of course, desserts!

This coconut balls recipe is one of my faves. It’s incredibly simple, comes together quite quickly, and delivers mind-blowingly pure coconut flavors. It was inspired by an array of no-bake coconut desserts from various world cultures. Indian ladoos are associated with festivals like Diwali and Raksha Bandhan and often include cardamom and sometimes ghee for a more complex flavor experience. The Italian confectioner Ferrero makes a branded version called Rafaello that features a whole almond surrounded by creamy filling inside a crispy wafer shell that’s coated in coconut. In U.S. kitchens, coconut truffles similar to these are sometimes enhanced with butter or chocolatey fillings.

Use this recipe as a starting point for your own culinary creativity—or as a quick and easy solution to last-minute cookie exchanges, holiday parties, and other celebrations. Your coconut balls will surely please all the coconut lovers in attendance while elevating the entire spread of sweets!

Variations on a coconut theme

• Chocolate-dipped balls: Once the balls are well chilled and firm, dip them in melted dark, milk, or white chocolate, letting excess drip off before setting them on parchment.​ Or drizzle them with Vegan Chocolate Ganache for a stylish presentation.
• Ferrero-inspired center: Press a whole blanched or lightly toasted almond into the center of each ball before rolling, then coat in extra coconut to nod toward the coconut–almond profile of a Raffaello.​​
• Ladoo–style spices: Add a quarter to half a teaspoon of ground cardamom to the mixture for a fragrant, ladoo-like twist. A tiny grating of nutmeg would also fit in that warm, festive space.​​
• Citrus zestiness: Fold in one to two teaspoons of finely grated lemon zest for a bright, tangy contrast to the rich condensed milk. Lime or orange zest also works while leaning into a tropical flavor profile.​
• Peppermint holiday version: Replace the vanilla with a quarter teaspoon of peppermint extract, then roll the chilled balls in a mix of coconut and finely crushed candy canes.​
• Dried fruit flecks: Stir in a small handful of finely chopped dried fruit—think cranberries, apricots, or dates—for chewy pops of color and sweetness that play well with the coconut base.​
• Two-tone coating: For an elegant look on a platter, leave some balls plain coconut-coated, dip some in chocolate, and roll others in crushed nuts or cocoa so the same base recipe yields a mixed assortment.​

How do I store leftovers?

Store leftover coconut balls in an airtight container with parchment separating layers. They’ll keep in the fridge for up to 1 week. Or freeze them for up to 2 months—arrange the balls in a single layer on a parchment-lined baking sheet, freeze until firm (about 1 hour), then transfer to a freezer-safe container or resealable bag, pushing out as much air as possible. Thaw overnight in the fridge or at room temp until no longer icy, about 15 to 20 minutes. For the best texture, let chilled coconut balls warm to room temp for 5 to 10 minutes before serving.

Serving suggestions

Serve your coconut balls alongside beverages and accents that temper their rich flavor profile. The clean acidity of a Homemade Iced Americano and the warm spices in Homemade Russian Tea each bring balance to this dish’s decadent sweetness. The fresh, bright elements of a Citrus-Mint Fruit Salad make a delightful counterpoint to the richness of condensed milk, while a Tropical Fruit Tart leans into coconut’s island vibes.

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Coconut Balls

Roll up mind-blowingly pure coconut flavors with this quick and easy no-bake recipe for a versatile and delicious dessert!

Course Dessert

Cuisine American

Keyword Coconut Balls

Prep Time 10 minutes minutes

Chilling Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 36 servings

Calories 108kcal

Author Sharon Best

Ingredients

• 14 ounces desiccated coconut plus 2-3 ounces more for rolling, optional
• 1 can sweetened condensed milk (14 ounces)
• 1/4 teaspoon pure vanilla extract
• 1 pinch of salt

Instructions

• Line a baking sheet with parchment and set aside.
• In a large bowl, combine the desiccated coconut, sweetened condensed milk, vanilla extract, and salt. Stir with a spatula until the mixture is thick, sticky, and evenly moistened with no dry pockets of coconut.
  
• Using a small cookie scoop or measuring spoon, portion the mixture into about 36 mounds, 1 tablespoon each.
• Roll each mound between clean hands into a smooth 1-inch ball. If the mixture sticks too much, lightly oil or dampen your palms.
• If desired, roll the balls in the extra coconut to coat, then place them on the prepared baking sheet in a single layer.
  
• Refrigerate until firm, at least 30 minutes or up to overnight.
• Serve chilled or at cool room temperature.

Nutrition

Calories: 108kcal | Carbohydrates: 9g | Protein: 2g | Fat: 8g | Saturated Fat: 7g | Sodium: 19mg | Fiber: 2g

The post Coconut Balls appeared first on Baked Bree.