I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Cabot Cheese and am eligible to win prizes associated with the contest. I was not compensated for my time.

A one pot shrimp macaroni and cheese recipe served in a warm and toasted bun for a meal with minimal cleanup and maximum indulgence.

In my opinion, few meals are more satisfying than a hot bowl of macaroni swimming in a smooth, creamy, and tangy cheese sauce. Add in shrimp and serve it in a warm and toasted bun and you’ve got a dish that can pass for one you may have spent the better part of an hour standing in line for. Except you made it yourself using only one pot and it only took you 30 minutes.

Recipe Ingredients:

Ingredient notes:

Butter: While unsalted is usually my go-to, salted or unsalted butter will work here. If you use salted butter, you’ll likely end up adding less salt, if any, when seasoning at the end.

Milk: Whole milk is best for the most decadent sauce, but 1% or 2% will work too if that’s all you have on hand.

Cheese: Cabot’s award-winning cheddar cheeses are the way to go here. All Cabot cheddars are 100% naturally lactose-free, gluten-free and naturally aged.

When a recipe calls for as few ingredients as this one, it is very important to use quality ingredients because each ingredient will need to carry its own weight. Cheese is the star of the show here so I used a blend of Cabot’s sharp cheddar cheese and seriously sharp cheddar cheese for a bold and tangy flavor profile.

Pasta: stick with regular (not large) elbow macaroni or small shells if you’re going to serve it in a bun. If you’re skipping the buns and serving as a stand alone dish, feel free to use any short-cut pasta (e.g. penne, farfalle, rotini, etc.)

Shrimp: Frozen cooked shrimp with the tails off is a huge time saver. For this recipe I used medium shrimp, but you can always use a different size. Follow the thawing instructions on the package (it doesn’t take very long) before beginning the recipe.

Mustard powder: aka ground mustard. Homemade macaroni and cheese would be missing something without it. Don’t skip this ingredient.

Hot dog buns: Look for large hot dog buns, not dinky ones, so that you can stuff more mac and cheese in. If you can’t find large buns, French deli rolls are a great substitute.

Go the extra mile and toast the buns for the perfect finish. Use a toaster oven, a regular oven (350°F for about 5 minutes), or on the stove (butter the outside of the buns and toast each side on a pan over medium low heat, about 2-4 minutes per side).

Step-by-step Instructions:

1. In a large and deep skillet (I used a 10-inch pan that was 2.7-inches deep) or large pot, melt the butter over medium heat.
2. Add the flour and whisk together to form a paste.
3. Continue to cook for about a minute.
4. Pour in about 3/4 cup of milk and whisk until a slurry forms
5. Once the slurry forms, add the rest of the milk.
6. Continue whisking until there are very few flour lumps.

7. Whisk in the water
8. Sprinkle in the mustard powder and cayenne pepper and whisk until combined.
9. Once the liquid begins to steam, add in the uncooked macaroni. Switch to a wooden spoon to stir in the macaroni. Bring to a boil.
10. Once boiling, lower the heat to low and allow to simmer uncovered until the macaroni is al dente or soft, however you prefer your pasta (start checking about 2 minutes before what’s recommended on the packaging). Stir frequently using a wooden spoon to prevent the macaroni from sticking to the bottom of the pot. While the macaroni is cooking, toast the buns/rolls.

11. Once the macaroni is cooked, turn off the heat.

12. Slowly stir in the cheeses, about 1/2 cup at a time. Once all the cheese has melted, stir in the shrimp. Season with salt and pepper to taste.

13. Divide the mac and cheese between the toasted buns. Garnish with chives and serve immediately.

Recipe tips:

Preparation: The recipe moves very quickly so pre-measure the ingredients and thaw the cooked shrimp according to package instructions before beginning.

Buns: Toast the buns/rolls while the macaroni is cooking so that they’re still warm when the mac and cheese is done.

Make ahead: The mac and cheese is best when made right before serving. The cheese sauce is not as creamy when reheated after refrigeration. However, if you must make it in advance, only make the macaroni and cheese in advance and wait until serving to toast and fill the buns.

Serving suggestions: Serve it with a colorful salad, corn, or crispy potato chips.

Print

Shrimp Macaroni and Cheese Rolls

Course Main Course

Cuisine American

Keyword macaroni and cheese, one pot macaroni and cheese, shrimp macaroni and cheese

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 1 filled roll

Calories 800kcal

Author Patty K-P

Ingredients

• 3 1/2 tbsp. unsalted butter
• 3 tbsp. flour
• 2 cups milk
• 2 1/2 cups water
• 1 1/2 tsp. mustard powder/ground mustard
• 1/4 tsp. cayenne pepper
• 3 cups elbow macaroni left uncooked
• 1/4 cup shredded Cabot Seriously Sharp Cheddar Cheese
• 2 cups shredded Cabot Sharp Cheddar Cheese
• 2 cups frozen medium cooked shrimp tail off, thawed
• Salt and pepper
• 6 hot dog buns or French deli rolls toasted (toast while the macaroni is cooking)
• Freshly chopped chives for garnish

Instructions

The recipe moves very quickly so pre-measure the ingredients and thaw the cooked shrimp according to package instructions before beginning.

• In a large and deep skillet (I used a 10-inch pan that was 2.7-inches deep) or large pot, melt the butter over medium heat.
  
• Add the flour and whisk together to form a paste.
  
• Continue to cook for about a minute.
  
• Pour in about 3/4 cup of milk and whisk until a slurry forms
  
• Once the slurry forms, add the rest of the milk.
  
• Continue whisking until there are very few flour lumps.
• Whisk in the water
  
• Sprinkle in the mustard powder and cayenne pepper and whisk until combined.
  
• Once the liquid begins to steam, add in the uncooked macaroni. Switch to a wooden spoon to stir in the macaroni. Bring to a boil.
  
• Once boiling, lower the heat to low and allow to simmer uncovered until the macaroni is al dente or soft, however you prefer your pasta (start checking about 2 minutes before what's recommended on the packaging). Stir frequently using a wooden spoon to prevent the macaroni from sticking to the bottom of the pot. While the macaroni is cooking, toast the buns/rolls.
  
• Once the macaroni is cooked, turn off the heat.
  
• Slowly stir in the cheeses, about 1/2 cup at a time.
  
• Once all the cheese has melted, stir in the shrimp. Season with salt and pepper to taste.
  
• Divide the mac and cheese between the toasted buns. Garnish with chives and serve immediately.
  

Notes

Adapted from RecipeTin Eats

The post Shrimp Macaroni and Cheese Rolls appeared first on The PKP Way.

Great for a potluck, an afternoon snack, or just a feel-like-baking type of day, these chewy, silver-dollar-sized Andes Mint Chip Cookies are addictive bites of heaven.

In my opinion, one of the best things about going out to restaurants is the after dinner mint, especially when that mint is an Andes Mint (Andes Crème De Menthe).

After dinner out one evening, I was inspired by my after dinner Andes mint. I came home wanting to create a simple and sweet treat that would make a suitable substitute for an after dinner mint but a satisfying snack all the same.  

It doesn’t get any simpler than chocolate chip cookies and with Andes Crème De Menthe baking chips, you can enjoy bites upon bites of Andes mint heaven!

I used my all-time favorite chewy chocolate chunk cookies recipe. It produces a delectable and chewy cookie and doesn’t require any chilling before baking! With a slight tweak of the recipe, the recipe made for the perfect base for these Andes Mint Chip Cookies.

How to Make Andes Mint Chip Cookies

As with most standard drop cookie recipes, first combine the dry ingredients. In this case, whisk together flour and baking soda.

Then, cream the butter and sugars until fluffy.

Make sure the butter is at room temperature and cut into cubes. Use the paddle attachment of your stand mixer and beat the butter with the sugars on medium high.

At first, the butter and sugar will be clumpy and will pull away from the sides of the bowl. Keep on beating until the mixture begins to stick to the bowl and becomes fluffy.

Next, scrape down the sides of the bowl and reduce the speed to low.  I find that a rubber spatula works best for scraping down the bowl. Add the egg and vanilla.

Slowly add the flour mixture, scraping down the sides in between each addition.

To finish off the cookie dough, turn off the mixer and fold in the chocolate chips and Andes Creme De Menthe baking chips by hand using a rubber spatula.

Use a 1 ½ tablespoon cookie scoop to shape the dough into balls. Using 1 ½ tablespoons of dough makes the cookies the perfect silver-dollar size. Feel free to use a larger scoop if you’d like the cookies larger.

Finally, bake them just until the edges are golden brown and let them cool on the pan. The residual heat from the pan will finish cooking the cookies and get them to the perfect chewy consistency.

More Sweet Treats Using Andes Mint

Mint Chocolate Poke Cake
Chocolate and Mint Mini Cheesecakes
Andes Mint Cheesecake Dip

Print

Andes Mint Chip Cookies

Yields 30 cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 1 cookie

Calories 147kcal

Author Patty K-P

Ingredients

• 1 3/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 cup unsalted butter, room temperature
• 2 tablespoons granulated sugar
• 3/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup bittersweet chocolate chips
• 1/2 cup Andes Creme De Menthe Baking Chips

Instructions

• Preheat oven to 350°F and line two baking sheets with parchment paper or silicone mat.
• In a medium bowl, whisk together the flour and baking soda until combined. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars on medium-high speed until fluffy.
• Reduce the speed to low and add the egg and vanilla. Off the mixer and scrape down the sides.
• With the mixer on low speed, add the flour mixture in three additions just until combined, scraping down the sides in between each addition. Off the mixer and fold in the chocolate chips and Andes Creme De Menthe baking chips by hand.
• Drop dough of 1 1/2 tablespoons each onto the prepared baking sheet, spreading 2 inches apart. Bake the cookies for 9 to 10 minutes, just until the edges are crisped and golden brown. Allow to cool on the baking sheet. Enjoy while warm or allow to cool completely.

Notes

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post Andes Mint Chip Cookies appeared first on The PKP Way.

When it’s too late to run to the store and your pantry is limited on ingredients, a warm, home-cooked meal is still possible with One Pot Pasta with Lemon Garlic Butter Sauce. With only five ingredients and one pot involved, dinner can be on the table in 20 minutes or less!

On evenings when you just want to whip up a quick dinner that involves few ingredients and minimal clean up, One Pot Pasta with Lemon Garlic Butter Sauce will get dinner on the table quickly and easily. With only five ingredients and one pot involved, dinner can be on the table in under 20 minutes!

The combination of lemon and garlic has withstood the test of time. From Ina Garten’s Lemon Chicken to restaurant style chicken piccata, lemon and garlic are magical together and just belong together.  Throw in some pasta and you have yourself a winning dish!

Ready for the best part? With one simple trick, you can make the pasta dish as lite or as creamy as you’d like, without any dairy!

How to Make One Pot Pasta with Lemon Garlic Butter Sauce

Start by cooking the pasta according to package instructions in a large pot. The instructions on the packaging I’ve seen have always included the time for al dente pasta. In my opinion, that time always results in overcooked pasta.

Here’s my pro-tip for perfect al dente pasta every time: Cook the pasta for 2 minutes LESS than what the package instructions say. I’ve been cooking pasta like this for years and it comes out perfectly every single time – not overcooked and has a slight bite in the center.  

This trick works for most pastas. The only time it hasn’t worked for me was with rotelle/rotini and large shells (the kind you use for filling). With rotelle/rotini and large shells, I’ll shave off about 3 to 4 minutes. So if the cooking instructions say 10 minutes, I’ll start tasting the pasta at 6 minutes. The pasta should be slightly firm and soft without falling apart.

Before draining the cooked pasta, reserve some pasta water. Then drain the rest.

To the now empty pot, heat butter and olive oil over medium heat until the butter has melted.

Add minced garlic and stir until fragrant. This shouldn’t take longer than 30 seconds. Make sure not to cook the garlic for too long. You don’t want it to brown or burn.

Next, add fresh lemon juice and some of the reserved pasta water. Add back the drained pasta and toss to coat.

Now comes my trick for creamy pasta.

Pasta water! While the pasta is cooking, starch from the pasta leeches into the cooking water. That cooking water has the power to adjust the consistency of dishes and add some extra flavor! It is like liquid gold, so don’t throw it out!

Even when I use jarred pasta sauce, I’ll use a little bit of pasta water to swirl around the remaining sauce in the jar before adding it to the dish.   

Add more of the remaining pasta water if you like a saucier and creamier consistency. Or, hold back if you like a lighter consistency. Season to taste with salt and pepper and garnish with fresh parsley.

More quick and delicious one pot pasta recipes!

One Pot Macaroni and Cheese
Garlic Butter Mushroom Pasta

Print

One Pot Pasta with Lemon Garlic Butter Sauce

Serves 4

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 1 serving

Calories 407kcal

Author Patty K-P

Ingredients

• 1 pound pasta*
• 4 tablespoons unsalted butter
• 3 tablespoons olive oil
• 10 garlic cloves, minced
• Juice from 1/2 a large lemon
• Salt and pepper to taste
• Fresh parsley leaves, chopped, for garnish (optional)

Instructions

• Cook the pasta according to package instructions**. Reserve 1 cup of pasta water and drain the rest.
• To the now empty pot, heat the butter and olive oil over medium heat until the butter has melted.
• Reduce the heat to low and add the garlic cloves. Stirring frequently, warm the garlic until fragrant, about 30 seconds, making sure the garlic doesn't brown.
• Add the lemon juice and 3/4 cup of the reserved pasta water. Stir to combine. Add back the drained pasta and toss to coat. Add more pasta water, if desired, for an even creamier consistency. Season with salt and pepper to taste. Garnish with parsley.

Notes

*This recipe was developed using short cut pasta (e.g. penne, rigatoni, farfalle, etc.). To make the recipe with long cut pasta (e.g. fettucini, linguine, spaghetti, etc.), use the juice from 1 whole lemon and reserve 2 cups of pasta water.

 

**See tips in post above to achieve al dente pasta. 

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post One Pot Pasta with Lemon Garlic Butter Sauce appeared first on The PKP Way.

Whip up a batch of the world famous original tea cakes from Martino’s Bakery in Burbank, California in your own kitchen with this copycat recipe.

Over the holiday season, I had the pleasure of tasting tea cakes from Martino’s Bakery in Burbank, California. Their original tea cakes are world famous and it is not uncommon for people from near and far to come grab them by the dozen before they sell out.

The original tea cakes are square in shape, have a soft and tender crumb, and are topped with a thin glaze that hardens to create a sweet crinkly shell topping.

Upon first bite, the cake base is reminiscent of vanilla, but as the flavors continue to reveal themselves, you’ll notice there’s an underlying nutty, caramel flavor.

Martino’s Bakery also offers blueberry and cranberry tea cakes, which I also tried and thought were delicious, but nothing was quite like the original.

After trying the tea cakes, I just had to recreate it in my own kitchen. I was on a mission and spent days baking nothing but tea cakes. I finally landed on a recipe that I’m proud to share with you so that you can whip up a batch of the original tea cakes in your own kitchen!

How to Make Martino’s Bakery Original Tea Cakes

First thing’s first. You will need a square cupcake pan. The tea cakes have a signature square shape, so if they’re not square to begin with, they wouldn’t be much of a copycat recipe.

I bought this Wilton Brownie Bar Pan from Amazon, but have also seen it at Joann.

Good news is, that’s the only special piece of equipment you’ll need. Line the pan with standard sized, round cupcake liners that you probably already have in your kitchen. Gently press the liners into the pan and the liners will conform to the square shape.

Next, you’re going to develop that rich and nutty caramel flavor I mentioned earlier. I did this by roasting instant dry milk in a low temperature oven for a few minutes.

Spread the dry milk powder on a baking sheet lined with parchment paper. Pop it into the oven until golden brown. It only takes a few minutes so monitor it closely and don’t go far. Otherwise you may end up with burnt milk and you’ll have to start over again!  

Once the milk is toasted and cooled, add it to shaken room temperature buttermilk using the parchment paper to help you. Stir until the toasted milk has mostly dissolved. It’s ok if a few granules don’t dissolve.

Pro-tip: It’s important to shake buttermilk while in the carton before pouring in order to evenly distribute any contents that may have settled. Making sure that the buttermilk is at room temperature before using will help it incorporate easily and thoroughly into the cake batter.

No buttermilk? No problem! While I HIGHLY recommend using real buttermilk, if you need an emergency substitute for buttermilk, stir 1 tablespoon of lemon juice or white vinegar into 1 cup of whole milk and let stand for a few minutes. Then, only use the amount called for in the recipe.

Alternatively, you can substitute the equivalent amount of buttermilk called for in the recipe with plain yogurt. 

Next, whisk together the dry ingredients – flour, baking powder and salt.

Then, cream together room temperature margarine, sugar and brown sugar until it resembles a soft dough.

A little bit of history: After a little bit of research around the web from newspapers and Eat Like Walt, I found that the tea cakes were developed after World War II. So to keep to the ingredients of that time period, I chose to use margarine. I also tried butter, and while they were still delicious, they changed the flavor slightly. But feel free to use butter when in a pinch.

Once creamed, alternate the addition of the flour mixture and the buttermilk mixture.

Then, fill the lined pan ¾ full. I filled it with 2 ounces (4 tablespoons) of batter, using this 1-ounce scoop twice.

Finally, bake, cool, and glaze!

If you’re ever in the area, make sure to visit Martino’s Bakery and pick up a dozen (or two) of their original tea cakes!

Martino’s Bakery
335 N. Victory Blvd.
Burbank, CA 91502
Tel: 818-842-0715
https://www.martinosbakery.com

Print

Martino's Bakery Original Tea Cakes (Copycat Recipe)

Yields 12 tea cakes

Course brunch, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cool and glaze 45 minutes minutes

Total Time 35 minutes minutes

Servings 1 tea cake

Calories 283kcal

Author Patty K-P

Ingredients

Tea Cake

• 1/4 cup instant dry milk or milk powder
• 3/4 cup whole buttermilk, shaken, room temperature
• 1 1/4 cups all-purpose flour, sifted
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 6 tablespoons margarine, cubed, room temperature
• 2/3 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Glaze

• 3 tablespoons margarine
• 4 tablespoons water
• 2 tablespoons light brown sugar, packed
• 2 teaspoons vanilla extract
• 1 drop yellow liquid food color (optional)
• 2 cups powdered sugar, sifted
• Dash of salt

Instructions

Tea Cake

• Heat oven to 300°F and line a baking sheet with parchment paper. Spread the dry milk/milk powder in a thin layer onto the parchment paper. Heat in the oven for 5 minutes, until golden brown.
• Stir the browned milk powder with the buttermilk in a small bowl until mostly dissolved.
• Turn the oven up to 350°F. Line a brownie bar pan with standard round cupcake liners.
• In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the margarine and sugars on medium-high speed until it resembles a soft dough, scraping down the sides of the bowl as needed.
• Reduce the speed to low and add the egg and vanilla. Mix until combined, scraping down the sides of the bowl as needed.
• Add about a third of the flour mixture followed by half of the buttermilk. Mix until combined. Scrape down the sides of the bowl and add the second third of the flour mixture followed by the remaining buttermilk. Mix until combined. Scrape down the sides of the bowl and add the remaining flour mixture. Mix until just a few streaks of flour remains. Using a rubber spatula, stir any remaining streaks of flour into the batter by hand.
• Fill each cavity of the pan 3/4 full (2 fluid ounces or 4 tablespoons). Bake for 18-20 minutes, until a toothpick inserted into the center comes out clean.
• Allow to cool in the pan for 5 minutes before transferring to a cooling rack to cool completely.
• Once cooled, make the glaze.

Glaze

• In a medium saucepan, heat the margarine on medium until melted. Add the water and brown sugar and stir using a whisk until the sugar has dissolved. Do not boil.
• Turn off the stove and stir in the vanilla and food coloring (if using). Whisk in the powdered sugar and salt. Glaze should be slightly thickened and shiny.
• Dip the tops of the cooled tea cakes in the glaze, allowing excess to drip off. Place on a cooling rack set on top of a baking sheet to allow the glaze to set and harden.
• If at any time the glaze in the saucepan begins to harden, reheat over low heat while stirring with a whisk until a thin and dippable glaze consistency is reached.

Notes

Glaze adapted from Eat Like Walt

This recipe has no association with Martino’s Bakery. I am just a huge fan of the original tea cakes and wanted to recreate it in my home kitchen. Any resemblance to the actual recipe is purely coincidental.

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post Martino’s Bakery Original Tea Cakes Copycat Recipe appeared first on The PKP Way.

Made with wheat, oats, and walnuts, Healthier Banana Bread is the guilt-free way to using up your overripe bananas! You won’t be able to tell the difference!

No kitchen should be without a delicious and reliable banana bread recipe (bonus points if it’s healthy) and I’ve got just the one for you today. In the spirit of living a healthier year, I’m sharing this Healthier Banana Bread recipe so that you can add more fruit and whole grains to your diet!

I modeled my Healthier Banana Bread recipe after King Arthur Flour’s 2018 Recipe of the Year – Whole-Grain Banana Bread, with slight modifications to make it just a tad healthier and more interesting for my palate.

Perhaps one of the best outcomes of this banana bread is how well it freezes. I made multiple loaves about 8 months ago and froze them. I served them for brunch just last week when I had unplanned company over.  By the end of brunch, my guests were asking for the recipe!

How to Make Healthier Banana Bread

Start by mixing together the dry ingredients – wheat flour, baking soda, baking powder, salt, and cinnamon.

My Healthier Banana bread boasts a whopping 2 cups of whole wheat flour! Trust me, you won’t know the difference.

Next, cream together the butter and brown sugar.

Once creamed, mix in in very ripe mashed bananas. You’ll need 2 cups of mashed bananas, which is about 4 to 5 medium bananas. Make sure the bananas are very ripe, indicated by many brown spots, if not covered in brown spots. Very ripe bananas are sweeter and carry the most banana flavor.

Pro-tip: If you need to ripen your bananas quickly, speed up the ripening process by baking whole and unpeeled bananas on a baking sheet in a 300°F oven for 30-40 minutes. The bananas should be completely brown and soft. Let cool before using.

Once the banana is mixed in, add in eggs and vanilla extract. Then, the flour in three additions.

Finally, stir in by hand chopped and toasted walnuts and old-fashioned oats.

Toasting walnuts renders out the oil in the nut and gives the walnuts and the bread that heavenly nutty aroma.

To toast walnuts on the stove, place the chopped walnuts in a dry skillet in a single layer over medium-low heat.  Heat for a few minutes while stirring frequently until the walnuts are slightly darker and a nutty aroma is produced.

To toast walnuts in the oven, place the chopped walnuts on a baking sheet in a single layer. Toast in a 350°F oven for 5 to 10 minutes, until the walnuts are slightly darker and a nutty aroma is produced, flipping the walnuts every couple of minutes to prevent burning.  

Transfer the batter to a greased 9″x5″ loaf pan and smooth out the top. For an extra touch of deliciousness, sprinkle a mixture of cinnamon and sugar over the batter. Bake until a toothpick, cake tester, paring knife, or any other long thin food-safe object inserted in the center comes out without any wet batter.

Can I use vegetable oil instead of butter in Healthier Banana Bread?

Yes! Instead of creaming, replace the equivalent amount of butter with vegetable oil and stir with the sugar, bananas, eggs, and vanilla. Then, add the flour mixture, followed by the walnuts and oats.

Can I Make Healthier Banana Bread Gluten Free?

Yes! Just substitute the same amount of a gluten-free flour, like King Arthur Flour Gluten-Free Measure for Measure Flour, in place of the wheat flour.

What Type of Pan Should I use to Make Healthier Banana Bread?

For this particular batter, you can use any 9”x5” loaf pan – glass, stoneware, silicone, or steel. You would just need to adjust the bake time and oven temperature.

Check out the notes section below the recipe, at the bottom of this post for time and temperature adjustments.

Can I Freeze Healthier Banana Bread?

Absolutely! As I mentioned earlier, the bread freezes very well. To freeze uneaten slices or an entire loaf, wrap in plastic wrap and place in an airtight container. Freeze for up to 1 year.

When ready to serve, remove the slices or loaf from the freezer and let thaw at room temperature overnight. Once thawed, warm slices in a toaster oven, if desired.

Print

Healthier Banana Bread

Yields 1 9"x5" loaf, 8 slices

Course Breakfast, brunch, Snack

Cuisine American

Keyword banana bread

Prep Time 20 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 1 loaf

Calories 3455kcal

Author Patty K-P

Ingredients

• 2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup 1 stick unsalted butter, room temperature
• 1 cup packed brown sugar
• 2 cups mashed ripe bananas (about 4 - 5 bananas)
• 2 eggs, room temperature
• 1 teaspoon pure vanilla extract
• 1/2 cup chopped walnuts, toasted (toasting instructions in post above)
• 1/2 cup old-fashioned oats

Topping

• 1 tablespoon granulated sugar
• 1/2 teaspoon ground cinnamon

Instructions

• Spray a 9"x5" loaf pan with non-stick cooking spray. Following the guide in the notes section below, preheat oven based on the material of the loaf pan being used.
• In a large bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachement, cream together on medium speed the butter and brown sugar until creamy. Scrape the bottom and sides of the bowl with a rubber spatula and add the mashed bananas. Beat on medium-low until combined.
• Reduce the speed to low and add the eggs, one at a time, followed by the vanilla. Scrape the bottom and sides of the bowl with a rubber spatula and add the flour mixture in three additions. When only a few streaks of flour remain, turn off the mixer and stir in the walnuts and oats by hand.
• Transfer the batter to the prepared loaf pan and smooth the top.
• Combine the topping ingredients in a small bowl and sprinkle over the batter. Use all of it!
• Bake for the time indicated by the guide in the notes section below, based on the material of the loaf pan being used. Bread is done when a toothpick, cake tester, paring knife, or any other long and thin food-safe object inserted in the center comes out without any wet batter (moist crumbs are ok!)*.
• Allow to cool in the pan on a cooling rack for 20 minutes. Loosen the loaf from the sides of the pan with a thin knife. Remove the loaf from the pan and transfer to a cooling rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days.

 

For long term storage, wrap loaf or slices in plastic wrap and place in an airtight container. Freeze for up to 1 year. When ready to serve, remove the slices or loaf from the freezer and let thaw at room temperature overnight. Once thawed, warm slices in a toaster oven, if desired.

 

*Pro Tip: If the top of the loaf browns too quickly, tent with aluminum foil for the last 15 minutes.

Evolved from King Arthur Flour. 

Bake Time & Temperature Based on Loaf Pan Material
Glass: Bake in a preheat 325°F oven for 70 – 85 minutes.
Stoneware: Bake in a preheat 325°F oven for 70 – 85 minutes.
Silicone: Bake in a preheat 350°F oven for 55 – 70 minutes.
Steel: Bake in a preheat 350°F oven for 55 – 70 minutes.  

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post Healthier Banana Bread appeared first on The PKP Way.

Thank you Vanity Fair® Napkins for sponsoring this post. Take on everyday messes with Vanity Fair® Extra Absorbent Napkins!

Be game day ready with these easy baked buffalo wings that can easily stand toe to toe with the traditional fried ones any day.  

If your house is anything like mine, every Sunday from here until the Super Bowl, sounds of the announcer on the TV and cheers of joy or frustration are coming from the family room. When my husband invites his buddies over to join him in watching, I like to have something for them to munch on.

This year, these baked buffalo wings have been added to the menu and I can’t make them fast enough. Though baked, the wings are unbelievably crispy and will leave you trying to convince your guests that they’re not fried.

The wings are finished off with a toss in a traditional spicy and tangy buffalo wing sauce that comes together in seconds. Look no further for your go-to buffalo wing recipe!

How to make Baked Buffalo Wings

Prepare the oven by placing one shelf in the lowest position and another shelf in the highest position.

Line a rimmed baking sheet with foil. The foil will catch all the drippings and will make clean-up a breeze. Fit a cooling rack over the baking sheet and spray with nonstick cooking spray.

One of the tricks to achieving crispy skin in the oven is to make sure the skin is dry. Do so by patting dry each wing and drummette.

Place the dried wings and drummettes in a large zip-close bag and sprinkle with baking powder and salt. Seal and shake to coat.

The reason for the baking powder is trifold. First, it helps to draw out and absorb the moisture from the skin, helping it to be even drier than when you patted it dry. Second, the baking powder is activated by the drawn out moisture and raises the skin’s pH. The higher pH breaks down the proteins and makes the skin brown easier. Third, carbon dioxide bubbles are produced from the moisture and baking powder reacting, which increases the surface area of the skin so that every bit of skin gets thoroughly crisped.

Place the wings and drummettes on the prepared rack. They will shrink slightly while baking, so don’t worry about them touching.

Place on the lower shelf and bake at 250°F. This step will melt the fat under the skin, making the skin easier to crisp up.

After about 30 minutes, move them to the top shelf and crank up the heat to fully crisp them up.

Finally, make the finger-lickin’ good sauce by combining some melted butter with brown sugar, Frank’s Original Red Hot Sauce, and salt. Toss the cooked wings in the sauce until fully coated and serve immediately.

Serving Tips for Baked Buffalo Wings

In addition to the traditional carrot sticks, celery sticks, blue cheese dressing, and ranch dressing, I like to make up an extra batch of the buffalo sauce to serve alongside the wings. This is to cater to those who really like their wings saucy like yours truly.

With such saucy wings, messy hands and faces are inevitable. To help them stay clean, I like to set out Vanity Fair® Extra Absorbent Napkins. With the tastefulness of a traditional napkin, they are the best napkins for messy meals.

No more reaching for the paper towel rolls or ruining cloth napkins. With Vanity Fair® Extra Absorbent Napkins you get the best of both worlds.  

Other Game Day Favorites

Better than Restaurants Skillet Nachos 

Chili Cheese Stuffed Potato Skins

Print

Baked Buffalo Wings

Course Appetizer

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Calories 415kcal

Author Patty K-P

Ingredients

Wings

• 4 lbs. chicken wings and drummettes
• 2 tbsp. baking powder
• 3/4 tsp. salt

Sauce

• 4 tbsp. unsalted butter, melted
• 1 tbsp. brown sugar
• 1/2 cup Frank's Original Red Hot Sauce
• 1/4 tsp. salt

Instructions

• Place one oven shelf in the lowest position and a second shelf in the highest position. Preheat oven to 250°F. Line a rimmed baking sheet with foil. Position a cooling rack on top of the baking sheet and spray with nonstick cooking spray.
• Use paper towels to pat dry all of the wings and drummettes. Place the wings and drummettes in a large zip-close bag. Sprinkle on the baking powder and salt. Close the bag and shake until evenly dispersed and coated.
• Lay the wings skin side up on top of the prepared rack. Place on the lowest shelf and bake for 30 minutes.
• Transfer to the top shelf and increase the heat to 425°F. Continue to bake for 40 to 50 minutes, rotating halfway, until golden brown and crispy.
• While the wings are baking, make the sauce by whisking together all the ingredients in a medium bowl.
• Transfer the cooked wings to a large bowl and toss with the sauce. Serve immediately with celery sticks, carrot sticks, and ranch and/or blue cheese dressing.

Notes

Adapted from RecipeTin Eats.

The post Baked Buffalo Wings appeared first on The PKP Way.

Soft and thick with a cinnamon and sugar coating, these snickerdoodle cookies are all you need for holiday festivities, cookie swaps, and year-round potlucks.

The origin of snickerdoodle cookies is debatable. Some say they are of Dutch-German descent while others say they originated from New England. One thing’s for sure, snickerdoodle cookies are one of the most beloved cookies in America.

Being one of America’s most favorite cookies, a fool-proof snickerdoodle cookie recipe deserves a place in every home cook’s recipe box.

I tested and tested this recipe until I got the right combination of ingredients and directions to produce a thick and soft cookie, with crisp edges and the characteristic tang. My kitchen was overflowing with snickerdoodle cookies and I was giving them away left and right! I was just about to table it but somehow found it in me to give it one more try.

That last attempt was THE recipe. The snickerdoodle cookies had crisp edges, a thick, soft and chewy center, a slight tang and cinnamon and sugar goodness with very bite. I’m excited to be sharing it with you today in hopes that it will earn a place in your recipe box.  

How to Make Snickerdoodle Cookies

Start by combining the dry ingredients – flour, cream of tartar, baking soda, and salt.

You may have heard that the combination of cream of tartar and baking soda can be used as a substitute for baking powder when in a bind. While this is true (1 teaspoon baking powder = ¼ teaspoon baking soda + ½ teaspoon cream of tartar), you don’t want to opt for baking powder in place of the two ingredients for these snickerdoodles.

The cream of tartar is what will give the snickerdoodle cookies their characteristic tang. Don’t skip it!

Next, cream together butter and sugar using either a hand mixer or a stand mixer. There are several snickerdoodle cookie recipes that call for shortening or a combination of butter and shortening. I found that using only butter produced the best flavor. No shortening here! Just plain, simple, delicious butter.

Pro-tip: Make sure your butter is room temperature. If you plan ahead, take the butter out of the refrigerator for at least 1 hour before using. Or, if you’re like me and can barely figure out what’s happening in the next 5 minutes, let alone the next hour, microwave the butter 5 seconds at a time, flipping to its adjacent side in between each burst.

Once creamed, add in the eggs and vanilla to bring out even more flavor.

Pro-tip: Also make sure the eggs are at room temperature. This will help the eggs mix in with the dough much easier. To quickly warm the eggs from the refrigerator, place them in a bowl of warm water for a few minutes. I just use warm water from the tap and submerge the eggs in the water before beginning the recipe. By the time I need the eggs, they’re at the perfect temperature.

Slowly add the flour to the butter mixture.

Now it’s time to coat and form the dough balls.

Prepare the cinnamon and sugar coating in a small and shallow bowl. Using this type of bowl will assist in the coating process.

Take 2 tablespoons of dough or use a cookie scoop and roll it into a ball. Then, coat the entire dough ball in the cinnamon and sugar mixture. You can stop here, but I like when snickerdoodles are extra heavy on the coating, so I give them a second coating.

To give them a second coating, toss the coated dough ball in between cupped hands for a few seconds. This will help press in the first coating. Then, roll the dough ball once more in the coating.

Shape the ball into an oblong cylinder and place on a prepared baking sheet. Making the dough oblong instead of spherical slows down the spread while in the oven and thus contributes to the final thickness of the cookie.

If those steps are too much trouble, alternatively you can shape the dough into an oblong shape and give it just one coat in the cinnamon and sugar mixture.

Once all the dough balls have been formed, bake them in a 400 °F oven. The high temperature also helped with the thickness of the cookie. While testing, I found that lower temperature ovens (e.g. 325 °F) made thinner cookies. The cookies had time to spread before they could finish baking. In a high temperature oven, the cookies finish cooking faster than they can spread, ultimately leading to a thicker cookie.

Bake them for 10 to 11 minutes. They should be set and crisp on the edges and puffy and almost underdone in the center.  Do not over bake the cookies. Remove the baking sheet from the oven and leave the cookies on the baking sheet for 5 minutes before transferring to a cooling rack. The radiant heat on the baking sheet will be just enough extra heat to continue cooking the cookies without over baking them.   

And there you have it – a classic snickerdoodle cookie recipe worthy for your kitchen :)

Print

Snickerdoodle Cookies

Yields 29 to 30 cookies

Course Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 11 minutes minutes

Cool time 15 minutes minutes

Total Time 26 minutes minutes

Servings 1 cookie

Calories 150kcal

Author Patty K-P

Ingredients

• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 3/4 cups granulated sugar, divided
• 2 eggs, room temperature
• 1 teaspoon vanilla extract
• 1 tablespoon ground cinnamon

Instructions

• Preheat oven to 400°F and line two baking sheets with parchment paper or silpat.
• In a large bowl, whisk together the flour, cream of tartar, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and 1 1/2 cups of sugar on medium speed until creamy.
• Scrape down the sides of the bowl and while on low speed, add the eggs, one at a time. Scrape down the sides of the bowl and add the vanilla.
• Slowly add in the flour mixture until just a few flour streaks remain. Turn off the mixer and give the dough a final stir by hand to mix in the remaining flour streaks.
• In a small shallow bowl, mix together the remaining 1/4 cup of sugar and cinnamon until thoroughly blended.
• Working with 2 tablespoons of dough at a time, roll the dough into a ball and coat in the cinnamon sugar mixture. Toss the coated ball in between cupped hands and give it a second coat in the cinnamon sugar mixture. Place the dough on the prepared baking sheet. Repeat with the remaining dough, spacing about 2 inches apart on the baking sheet.
• Bake for 10 to 11 minutes, until the edges are just set and the centers are puffy. Allow to cool on the pan for 5 minutes before transferring to a cooling rack to cool completely.

Notes

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post Snickerdoodle Cookies appeared first on The PKP Way.

A moist pumpkin spice cupcake full of warm spices is topped with coffee cream cheese frosting to make these pumpkin spice latte cupcakes a wonderful complement to the sweater weather beverage.  

Sweater weather and pumpkin spice lattes go hand in hand. It’s almost as if once those sleeves cover those knuckles, a pumpkin spice latte needs to be in hand to complete the ensemble.

Add an extra touch to that ensemble by adding a pumpkin spice latte to the other hand. Who knew food and beverages would ever become fashion accessories?

These pumpkin spice latte cupcakes begin with my pumpkin spice cupcakes. Those cupcakes are moist and full of warm spices, making them the best base to begin these pumpkin spice latte cupcakes.

The latte portion comes from the coffee cream cheese frosting that is used to top the cupcakes. If you are a coffee lover, you’re going to LOVE this frosting and will be licking it off of the beaters. Just as long as you have enough to frost the cupcakes, lick away!  

How to Make Pumpkin Spice Latte Cupcakes

Begin by sifting together the dry ingredients into a large bowl. I bought the sieve pictured below from a company that is no longer in business, but here’s the link to one that’s VERY similar.

Then, whisk together just to combine.

In a small bowl, whisk together the wet ingredients – pumpkin puree and sour cream.

When roaming the grocery store aisle, make sure to buy pure pumpkin puree and NOT pumpkin pie mix. They are not the same thing. If you’re unsure, check the ingredients list. The ingredients list should only contain one ingredient – pumpkin.

In the bowl of a stand mixer fitted with the paddle attachment, cream together butter and sugar until fluffy and pale in color.

Add in the eggs, one at a time. As a general rule, when working with cake batter, the mixer should be reduced to low speed once eggs are added. This prevents over mixing, which can destabilize the protein in the eggs and result in a dense and flat cake.

Pro-tip: To make sure the eggs are evenly distributed in the batter without running the risk of over mixing, make sure to use room temperature eggs. To quickly bring eggs to room temperature, submerge them in a bowl of warm water for a few minutes before using.  

To the butter mixture, add half the flour mixture, followed by the pumpkin mixture, and finally, the remaining flour mixture.

Divide the batter among a lined muffin tray, filling each well about ¾ full.

Bake at 350°F for 22 to 24 minutes and allow the cupcakes to cool in the pan for about 10 minutes before transferring to a cooling rack to completely cool.

Make the coffee cream cheese frosting by beating together cream cheese, butter, salt, vanilla, powdered sugar, instant coffee granules and milk.

The frosting recipe as written will keep the coffee granules for the most part intact. If you prefer not to have visible coffee granules, see the notes section below the recipe.

Frost the cooled cupcakes and enjoy!

Print

Pumpkin Spice Latte Cupcakes

Yields 12 cupcakes

1 batch of coffee cream cheese frosting is 3367 calories

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Cooling time 30 minutes minutes

Total Time 45 minutes minutes

Servings 1 unfrosted cupcake

Calories 214kcal

Author Patty K-P

Ingredients

Pumpkin Spice Cupcakes

• 1 1/4 cups all-purpose flour, sifted
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup pumpkin puree (not pumpkin pie mix)
• 1/2 cup full fat sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 cup granulated sugar
• 2 eggs, room temperature

Coffee Cream Cheese Frosting

• 1 (8-ounce) package cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• Pinch of salt
• 1/4 teaspoon vanilla extract
• 3 3/4 cups powdered sugar, sifted
• 3/4 teaspoon instant coffee granules
• Up to 3 teaspoons milk

Instructions

Pumpkin Spice Cupcakes

• Preheat oven to 350°F and line a standard muffin pan with paper liners.
• Into a large bowl, sift together the flour, cinnamon, ginger, allspice, nutmeg, cloves, baking powder and salt. Whisk to combine. Set aside.
• In a small bowl, mix the pumpkin puree with the sour cream until combined. Set aside. 
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until fluffy, scraping down the sides of the bowl as necessary.
• Reduce the speed to low and add the eggs, one at a time, adding only the next egg once just a streak of the last egg remains. Scrape down the sides of the bowl, add the vanilla, and mix on low just to combine. 
• With the mixer on low, add the flour mixture in three additions, alternating with the pumpkin mixture, and beginning and ending with the flour mixture. Once the last addition of the flour mixture has been added, mix until just a few streaks of flour remain. Remove bowl from the mixer and mix by hand using a rubber spatula until no flour streaks remain.
• Divide the batter evenly among the prepared muffin pan (about 3/4 full). Bake for 22 to 24 minutes, until a toothpick inserted in the center comes out clean.
• Allow to cool in the pan for about 10 minutes. Transfer to a cooling rack to completely cool.
• Frost with cinnamon cream cheese frosting (recipe follows).

Coffee Cream Cheese Frosting

• In the bowl of a stand mixer fitted with the paddle attachment, beat together the cream cheese and butter on medium speed until combined and smooth. Scrape down the sides of the bowl and beat to combine. Add the salt and vanilla and beat to combine. 
• Reduce the speed to low and slowly add the powdered sugar. Once all the sugar has been added, increase the speed to medium and beat until smooth and fluffy. Add the coffee and 1 teaspoon of milk and beat on medium until combined. Stop here if you're happy with the consistency. For a thinner consistency, add more milk.

Notes

Note: For a smooth frosting where the coffee granules are not visible, heat 1/4 cup of milk in the microwave for a few seconds, just until warmed. Dissolve the coffee granules in the milk and add the mixture 1 teaspoon at a time after adding the sugar until desired consistency is reached.

 

*Pro-tip: To quickly bring eggs to room temperature, submerge them in a bowl of warm water for a few minutes before using. 

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post Pumpkin Spice Latte Cupcakes appeared first on The PKP Way.

Easily learn how to make a lattice top with a step-by-step visual guide.

When I first started to make apple pies, I covered it with a simple disc of pie dough. I love topping pies that way because of how much flaky pie crust is in every bite.

But when it comes to special occasions like say during the holidays, I like to be slightly more elaborate with a classic lattice top. I think guests appreciate and are impressed by the extra touch of love and effort.

The best part is that it’s not that much more work than a regular round top. Follow the visuals below and you’ll be all set!

How to Make a Lattice Top

Cut strips of pie dough 1-inch wide. I find that a pastry wheel gets the job done quickly and easily. Lay the strips across the filled pie, about 1-inch apart.

Pro Tip: How far you space apart the strips will dictate how much pie filling is visible. If you’d like a tight lattice with very little filling visibility, place the strips closer together.

Fold back every other strip to where you want the perpendicular strip to begin.

Now lay a strip of pie dough down, perpendicular to the other strips.

Replace the folded strips and repeat with the remaining strips.

Note: The perpendicular strips should also be spaced 1-inch apart.  

Continue the process until the entire top is covered with a lattice.

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post How to Make a Lattice Top appeared first on The PKP Way.

Learn to slice apples for pie (without a corer) in 4 easy steps!

For years, I made apple pie with thick apple slices and wondered why the pie slices were often missing chunks of filling. That all changed when I started slicing the apples into thinner and shorter slices.

With smaller and thinner apple slices, I’m now able to compact more apples into my classic apple pie. Now, each slice of pie is filled to the brim with homemade apple pie filling. No more awkward hollow bites.

So I thought I’d take a moment to show you exactly how to slice apples for pie (without a corer). All you need is a peeled apple (using either a peeler or paring knife), cutting board, and sharp knife.  

How to Slice Apples for Pie (without a corer)

Begin by cutting the apple in half, through the core.

Place each half, cut side down and cut in half again, through the core.

Stand each quarter slice up and cut off the core.

Place the core side down on the cutting board and cut the quartered slice into ¼-inch thick slices.

Use in your favorite apple pie recipes.

Note: This page contains affiliate links that help make The PKP Way possible. Should you choose to purchase anything via those links, I will receive a small commission paid by Amazon, not you.

The post How to Slice Apples for Pie appeared first on The PKP Way.