Culinary Cool

Banana Cake with Brown Butter Frosting

Nicole — Sun, 15 Oct 2023 20:56:14 +0000

There’s nothing quite like the aroma of freshly baked banana bread wafting through the kitchen. But what happens when you take that classic recipe, turn it into a cake and add a rich and nutty brown butter frosting? You get a delectable chocolate chip banana cake that will have you rethinking baking a basic loaf again. Whether you’re a seasoned baker or a newbie in the kitchen, this recipe is easy to follow and sure to impress. So grab your mixing bowls and let’s get started!

Easy and Moist Chocolate Chip Banana Cake

Banana bread was one of the few things that my mom baked when we were kids. It was a staple in our household. And rightfully so. It’s quick and easy to make, and typically fairly economical. When it was time to switch things up, mom would make banana cake. Her secret ingredient was always the zest of an orange. Just a little bit – enough to impart a touch of citrus, without being overpowering. She always added it directly in the batter of her banana bread, but for her cake, it only went in the icing.

I’ve made some changes to my moms banana cake recipe over the years. Important changes to satisfy the tastes of my little family. My husband is not keen on the orange zest, so we did away with that early on in our relationship. Chocolate chips are now a frequent addition, as is a nuttier frosting made with browned butter.

How to make Banana Cake with Brown Butter Frosting

Making Banana Cake with Brown Butter Frosting is just slightly more work than a traditional loaf. The addition of the brown butter frosting is what takes a little extra work, but it’s worth the effort.

Beat the butter and sugar until light and fluffy. This is best done with a stand or handheld mixer.
Add in the sour cream and eggs and beat until just combined. Make sure you scrape down the sides of the bowl.
Next, mix in the mashed ripe bananas. You want the bananas to have lots of brown spots, or even be almost all brown. These banana have the most sweetness and banana flavour.
In a separate bowl, whisk together all the try ingredients.
Add the dry ingredients into the wet ingredients and mix until there are only a few streaks of flour left. Then, mix in the chocolate chips.
Transfer the batter to an 8×8 baking dish, and bake for about 40-50 minutes.

Tips for making browned butter icing for Banana Cake

Making this browned butter icing for banana cake is fairly easy as well. It’s just like a traditional American buttercream, but with the added step of browning the butter first.

Slice the butter into even pieces, to ensure even melting.
If you can, use a pan that is light in colour on the inside. It’s easier to monitor the browning of butter.
Use a medium-low heat. You want the browning to happen slowly. If it goes too fast, you risk it burning.
The butter will foam up, then subside. You should start to see little brown flecks on the bottom of your pan and it should smell nutty.
Remove from the heat and transfer to a bowl to cool completely. You want the butter to be solid, but still soft.
Once the butter is cool, beat with a stand/hand mixer. Add in powdered sugar and vanilla.
Add in 1 Tbsp of milk at a time, until you get a spreadable and light buttercream.

Looking for other Banana Recipes?

Banana Cake with Brown Butter Frosting

Easy to make Banana Cake studded with mini chocolate chips and topped with a luscious brown butter frosting.

Course Dessert

Cuisine American

Keyword Banana, Brown Butter, Chocolate Chips

Prep Time 15

Cook Time 50

Servings servings

Calories 378kcal

Ingredients

Banana Cake

1 cup granulated sugar
1/2 cup butter
1/4 cup sour cream
1 large egg
1 1/2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup mashed very ripe bananas
1/2 cup mini chocolate chips

Brown Butter Icing

1/2 cup butter
2 cups powdered sugar
3-4 Tbsp milk as needed
1 tsp vanilla

Instructions

For the Banana Cake

Preheat oven to 350°F. Line an 8x8 baking pan with parchment. Set aside.
Using a stand mixer or handheld beater, beat together sugar and butter until fluffy and pale in colour. Scrape down the sides and bottom of the bowl.
Add in sour cream and egg and beat until combined. Scrape down bowl again.
Mix in the mashed banana.
In a separate bowl, whisk together flour, baking soda, baking powder and salt.
Add the dry ingredients to the wet ingredients and mix until you can still see some streaks of flour.
Mix in the mini chocolate chips and stir until there are no more streaks of flour and chocolate chips are evenly distributed. Make sure not to over-mix.
Transfer the batter to the prepared 8x8 baking pan.
Bake for 40-50 minutes, or until a toothpick inserted into the middle comes out clean. A few crumbs on the toothpick is fine, you just don’t want it to come out covered in raw batter.
Remove from the oven and allow to cool slightly in the pan. Then, remove from the pan and allow to cool completely on a wire rack.

For the Brown Butter Frosting

Slice the butter into even pieces.
In a medium skillet over medium-low heat, melt the butter, stirring occasionally.
The butter will foam up and subside. At this point, watch carefully for brown bits forming on the bottom of the pan. At this point it should have a nutty smell. The brown bits can burn very quickly.
Transfer to a bowl to cool completely. I transfer mine to the fridge and stir it every 10 mins or so. You want the butter to be solid and cool, but still soft.
Once the brown butter is cooled, transfer to a bowl and beat in the powdered sugar and vanilla. Add milk, 1 Tbsp at a time, as needed, to achieve a soft, spreadable buttercream.

Frost the Cake

Once the cake is completely cooled, frost with brown butter frosting.

Nutrition

The post Banana Cake with Brown Butter Frosting appeared first on Culinary Cool.

Spelt Banana Bread

Nicole — Wed, 08 Feb 2023 06:07:19 +0000

Whole grain spelt banana bread is perfectly moist and tender, and is quick and easy to make. You can customize it with add-ins such as pecans and mini chocolate chips. Spelt banana bread makes for a satisfying and delicious healthy snack that the whole family will love.

Like a lot of people, I grew up having homemade banana bread in our house quite often. Every community cookbook I’ve ever seen has at least 6 recipes for it, and everyone has their preferred method and ingredients. My mom’s recipe came from a Chatelaine cookbook and has grated orange zest in it. Some people prefer butter over oil. Nuts can be quite controversial, while chocolate chips tend to be universally accepted.

I’ve been tinkering with my favourite recipe for a few years and finally landed on what I consider to be the perfect recipe. It’s made with a handful of simple ingredients, it can be made in one bowl and you can jazz it up with your favourite add-ins. I love cinnamon and mini chocolate chips, and on occasion I’ll toss in walnuts. The beauty of a simple recipe such as this, is that you can add just about anything to add variety.

Baking with Spelt Flour

Spelt is an ancient grain, related to wheat. Spelt flour is a whole grain flour but produces a much lighter and airy cake or bread than using whole wheat flour. This is a great flour to use when wanting to eat whole grains, but still enjoying the light and fluffy texture white flour offers. It’s also a great source of fibre and protein and is said to be easier to digest than wheat flour.

Spelt flour measures cup for cup with all-purpose flour, so you don’t need to adjust the liquid measurements in your favourite recipes to account for the flour.

Let’s Talk Ingredients

Spelt Flour: I’ve used whole grain, light and sprouted spelt flour interchangeably in many recipes, including this one. It measures cup for cup to all-purpose flour, and I will often mix the two in baking recipes. For my spelt flour banana bread, I will sometimes do half all-purpose flour and half spelt flour with great results. Play around with the ratios and see which you like best.
Bananas: Overripe bananas are best for banana bread. You want the banana to be very spotty, if not almost all brown or black. The more override they are, the sweeter they will be and the more pronounced the banana flavour will be.
Canola Oil: Butter is almost always better in baking, but I find oil makes this spelt flour banana bread perfectly moist and tender. I use canola oil in my kitchen, however any neutral oil will suffice.

Tips for Making Spelt Banana Bread

Overripe Bananas are key to big banana flavour. Let your bananas sit around until they’re mostly brown. Even bananas the are black (as long as they’re not moldy) are great for this recipe. I measure my mashed bananas every time. Depending on the size of the banana and the stage of ripeness, they can measure differently. Sometimes I only need 4 bananas, sometimes I need 6. I’ll use as many as I need to get to 1 1/2 cups of mashed banana.
Mix gently! Just like with cakes, you don’t want to over mix the batter. Over mixing causes gluten to form and can result in a denser cake or loaf. Mix with a spatula until the dry and wet ingredients are just combined.
Let the loaf cool completely before cutting into it. Your banana bread will just slice much nicer when it’s completely cooled.
Refrigerate spelt flour. Because spelt flour is made from the entire grain, it can go rancid. Same rings true with any whole grain flour. Storing it in the fridge will prolong its life.
Store your banana bread in an airtight container at room temperature for 2-3 days. I usually keep mine in the fridge if it lasts longer than 2 days.
How to freeze: wrap the whole loaf in plastic wrap once it has completely cooled. Place in a resealable bag and freeze for up to 3 months. You can also slice it and freeze the same way.

My favourite Add-ins for banana bread

I love adding different ingredients to my banana bread to switch things up. Mini chocolate chips are best, because they distribute nicer than regular size chips and you get more in one bite. Cinnamon makes an appearance more often than not. My mom always uses the zest of an orange for some added brightness. I’m pro nuts in banana bread, so on occasion, I’ll add pecans or walnuts.

Looking for other Spelt flour recipes or recipes that could use spelt flour?

Spelt Banana Bread

Course Dessert

Cuisine American

Keyword Banana, Spelt Flour

Prep Time 15

Cook Time 1 5

Servings 9x5 loaf

Calories 328kcal

Ingredients

2 cups spelt flour or all-purpose flour
1 tsp baking soda
1 tsp salt
1 1/2 cups mashed, very ripe banana
1/3 cup sour cream or yogurt
1/3 cup canola oil
2 large eggs
1 cup brown sugar
1 cup mini chocolate chips or nuts of your choice optional

Instructions

Preheat oven to 350ºF.
Grease a loaf pan and line with parchment paper.
Combine flour, baking soda and salt in a mixing bowl. Set aside.
In a separate bowl, add the mashed bananas, sour cream, oil, eggs and brown sugar. Whisk to combine.
Add the dry ingredients into the wet (along with any add-ins you wish) and stir together gently until just combined.
Pour the batter into the prepared loaf pan.
Bake for 60-70 minutes, or until a toothpick inserted into the middle comes out clean.
Let the loaf cool slightly before removing from the pan, then allow to cool completely on the counter before slicing.

Notes

How to Freeze Banana Bread: once the banana bread has cooled completely, wrap the loaf in plastic wrap, then place in a resealable bag. Banana bread can be frozen for up to 3 months.
To Make this in One Bowl: Add all your wet ingredients to the bowl and whisk to combine. Then, add the dry ingredients to the bowl and mix to combine.

Nutrition

The post Spelt Banana Bread appeared first on Culinary Cool.

Crispy Gnocchi with Brussels Sprouts and Bacon

Nicole — Fri, 20 Jan 2023 21:44:49 +0000

One skillet, 4 ingredients and ready in 30 minutes. Crispy gnocchi with sautéed Brussels sprouts, bacon and a splash of balsamic vinegar is the perfect weeknight meal or side dish for busy nights.

This recipe is sponsored by my friends at Olivieri. As always, all opinions are my own.

Who isn’t a fan of recipes that have short ingredient lists, and are big on flavour? Add in quick prep and cook time and you have a real winner of a recipe. This recipe for crispy gnocchi with Brussels sprouts and bacon fits the bill. The gnocchi doesn’t need to be boiled, just crisped up in a skillet. I used Olivieri Skillet Gnocchi for this recipe, as they are made specifically for frying and not boiling. My husband is not a potato fan at all (aside from French fries), but he ate and enjoyed every flavour we tired. Our standout favourites were Pesto Mozzarella and Cheddar Bacon.

Boiled vs Fried Gnocchi

I adore the flavour and texture of homemade gnocchi, however the time to make them homemade keeps me from it. And boiled store-bought gnocchi doesn’t always hit the mark for me, and my husband won’t even touch them. Then, we started frying them and our whole world changed.

So, what is the difference between boiled and fried gnocchi? Boiled gnocchi always seem to come out dense and chewy and dare I say slimey. It is certainly the fasted method to prepare gnocchi, but my lease favourite way to eat it. When you sauté or fry it in a skillet, it will take longer to cook through compared to boiling, but the texture is unmatched. The exterior will get crispy, and the interior should come out soft and almost pillowy. If my potato-hating husband will eat and enjoy them sautéed, you know they’re good.

Let’s Talk Ingredients

Gnocchi: Anyone familiar with gnocchi knows its traditionally boiled. But frying them in a skillet instead is, in my opinion, the superior way to go, especially when you’re using store bought gnocchi. I use Olivieri Skillet Gnocchi, which comes in a variety of flavours (Pesto Mozzarella is my favourite) but any variety should do the trick. Olivieri gnocchi takes about 5 minutes to crisp up and heat through and the results are magical. The texture is far better than the dense gnocchi that you get when you boil them. Instead, they are crispy on the outside and pillowy and soft on the inside.
Brussels Sprouts: If my parents cooked Brussels sprouts this way when I was a kid, I would have ate them without fussing. The key to a quick meal is to slice them thinly, instead of keeping them whole or cutting in half. With a little butter or bacon fat, these delicious little cruciferous veggies are the perfect tender-crisp texture after cooking for only 5 minutes. Alternatively, you can roast them in the oven, which will take a little longer.
Balsamic Vinegar: A splash of balsamic vinegar at the end is the perfect way to brighten up this dish. The bacon and the gnocchi are heavy and rich flavours, but with the addition of a little balsamic, everything is brightened and lightened up.
Bacon: I much prefer the texture of thick-cut bacon to the thinner cuts. In dishes like this, and in salads, it’s important that the bacon does crumble away or shatter into oblivion. Thick cut bacon will hold its shape and the texture is superior.

How to Make Crispy Gnocchi with Brussels sprouts and Bacon

Chop 1/2 lb of thick cut bacon and fry until the desired level of crispiness is achieved. Remove the bacon from the pan and reserve the bacon fat.
While the bacon is frying, trim the Brussel sprouts and slice them thinly. This will help them cook faster.
Once the bacon and fat have been removed from the skilled, add a little bacon fat back to the pan. Alternatively, you can use some salted butter. Add in the sliced Brussels sprouts and sauté for about 5 minutes, or until they are tender-crisp. If you want them to brown up a bit more, you can continue to sauté until they change colour. You can also roast the Brussels sprouts in the oven, however this will take a while longer.
Remove the Brussels sprouts from the skillet, and add the gnocchi. The Olivieri Skillet Gnocchi only takes about 5 minute to crisp up and heat through. Other traditional forms fo gnocchi may take a while longer, upwards of 10-15 minutes.
Once the gnocchi is crisp and cooked through, add the Brussels sprouts and bacon back to the skillet. Toss to coat, and then add in a few splashes of balsamic vinegar.

Looking for other Brussels sprouts recipes?

Crispy Gnocchi with Bacon and Brussels Sprouts

A quick and easy side dish made in one skillet. Crispy gnocchi (no need to boil), sautéed Brussels sprouts, bacon and a splash of balsamic vinegar come together in 30 minutes!

Course Side Dish

Cuisine American

Keyword Bacon, Balsamic Vinegar, Brussels Sprouts, Gnocchi

Prep Time 15

Cook Time 15

Servings servings

Calories 405kcal

Equipment

1 Non-stick skillet

Ingredients

½ lb thick cut bacon chopped
1 Tbsp butter or reserved bacon fat
1 lb Brussels sprouts trimmed and thinly sliced
1 280- gram bag of Olivieri Real Cheese Filled Skillet Gnocchi or other desired flavour, such as Pesto Mozzarella
1-2 Tbsp balsamic vinegar

Instructions

Add the chopped bacon to a non-stick skillet over medium heat and fry until crispy. Transfer the bacon to a paper towel lined plate. Drain the bacon fat from the pan and set aside.
Add 1 Tbsp of butter (or reserved bacon fat) to the skillet. Add the sliced brussels sprouts. Sauté the Brussels sprouts for about 5 minutes, or until tender-crisp (sauté for about 8 minutes if you want them to start browning).
Remove the Brussels sprouts from the skillet.
Add the gnocchi to the skillet and arrange in a single layer. Cook undisturbed for about 3 minutes, then flip and cook for another 2 minutes, or until heated through, brown and crisp.
Add the bacon and Brussels sprouts back to the pan with the gnocchi and stir to combine.
Add the balsamic vinegar and stir to coat.
Serve immediately

Nutrition

The post Crispy Gnocchi with Brussels Sprouts and Bacon appeared first on Culinary Cool.

Apple Fritter Monkey Bread

Nicole — Wed, 21 Dec 2022 07:23:41 +0000

Apple fritter monkey bread is an easy, yet impressive, pull-apart bread made with caramelized apples, a sweet and sticky cinnamon sugar filling and topped off with a vanilla bean glaze. Using store-bought frozen dinner rolls will make this monkey bread a breeze to make.

I’m a huge apple fritter fan. It’s always my first choice of doughnut. I love the cinnamon, apples and the pillowy dough and don’t forget about the glaze. This apple fritter monkey bread is basically an apple fritter, except it’s not deep fried. Instead, it’s in pull-apart form, made with frozen dinner rolls and baked in the oven. The doughnut version is excellent, but this cheater homemade version is, dare I say, even better?

Lets Talk Ingredients

Frozen Dinner Rolls: These are the star of the show. Making monkey bread with frozen bread dough is a game changer. I know lots of people use canned biscuits, but I prefer the frozen dinner rolls. Most grocery stores carry frozen dinner rolls in a bag near the pie crusts and puff pastry. They come in perfect little balls of dough, and all you have to do is set them out to thaw for about 2 hrs.
Apples: When it comes to sweet desserts, I always reach for Granny Smith Apples. Their firm texture holds up great in a baked dessert like this, and won’t get mushy. Perhaps more importantly, the tartness adds balance to the sweetness.
Brown Sugar: I prefer brown sugar in my monkey bread recipe because I like the deeper flavour it produces. I adapted this recipe from one my mother-in-law makes, and hers calls for butterscotch pudding. Butterscotch is basically just caramel made with brown sugar, so instead of using granulated sugar, I used brown sugar to imitate the butterscotch flavour she achieves from using pudding.

How to Make Apple Fritter Monkey Bread

Let the frozen dinner rolls sit out and thaw for about 2 hours. Then, cut them into four equal pieces.

While the dinner rolls are thawing, prepare your apples. Peel, core and chop the Granny Smith apples into small pieces. Toss them with lemon juice, brown sugar and cinnamon. Sauté in butter for 5-6 minutes. You want the apples to be fork tender.

Grease a bundt pan very well with cooking spray and set aside. It’s important to grease the pan really well to ensure nothing sticks when you go to invert the baked monkey bread to transfer to a serving platter.

Toss the thawed and cut dinner rolls in some butter, then in a cinnamon sugar mixture. Add a small layer of cooked apples to the bundt pan, followed by a layer of cinnamon sugar coated dinner rolls. Repeat until you’ve used all the rolls and apples. Bake for 30-35 minutes. The top layer may start to brown too quickly, so check halfway through baking, and cover with foil to prevent burning.

Once the monkey bread is done baking, invert it onto a serving platter immediately, and allow to cool for a few minutes before topping with a vanilla bean glaze. Apple Fritter Monkey Bread is best served warm and fresh.

Tips for Making Apple Fritter Monkey Bread

Grease the bundt pan very well. I use a cooking spray and heavily coat it from all angles. This will make sure the monkey bread releases from the pan effortlessly. Even if your bundt pan is non-stick like mine, still grease it well.
Make sure the serving platter you use to serve the monkey bread has a rimmed or raised edge. Once baked, the butter and sugar will have created a hot and sticky sauce, and it’s best to have it contained to the serving vessel. I like to use a cake stand with a lip or raised edge.
To make this recipe ahead of time, prep everything the night before. The only difference, is that you’re not going to thaw the rolls. Prepare the recipe using frozen rolls instead, and cover and keep in the fridge overnight and bake in the morning. My mother in law does this every Christmas, and she doesn’t even cut the frozen rolls into quarters, instead she uses them in their whole form, making the pull apart pieces bigger, but still delicious. If you go this route, you may not need the full 18 rolls to fill the pan and only fill about 3/4 of the way, as the rolls will rise a bit while thawing and rise even more while baking.
If you have leftovers, store them in the fridge in an airtight container. Warm in the microwave before serving again.

Looking for more dessert ideas?

Apple Fritter Monkey Bread

Prep Time 25

Cook Time 35

Total Time 2

Servings Servings

Calories 498kcal

Ingredients

Apples

3 Granny Smith Apples peeled, cored and chopped
2 tsp lemon juice
3 Tbsp brown sugar
1 tsp cinnamon
3 Tbsp butter

Monkey Bread

18 frozen dinner rolls
1 cup brown sugar
2 tsp cinnamon
1/2 cup butter

Glaze

1 cup powdered sugar
2 Tbsp milk or water
1/2 tsp Vanilla bean paste

Instructions

Line a baking sheet with parchment paper. Place the frozen dinner rolls on the baking sheet, cover with plastic wrap or a clean tea towel, and thaw for 1-2 hours.

Apples

In a medium bowl, toss the apples with lemon juice to prevent browning. Add brown sugar and cinnamon and stir until well combined.
In a medium skillet over medium heat, melt the butter.
Add in the apples and cook, stirring occasionally, until the apples are fork tender, about 5-6 minutes.
Set aside.

Monkey Bread

Preheat the oven to 350ºF
Grease a bundt plan very well and set aside.
In a small bowl, mix together the brown sugar and cinnamon.
In a separate small bowl, melt the butter.
Cut each thawed dinner roll into four equal pieces.
Dip the dinner roll pieces into the melted butter, then toss to coat in the sugar/cinnamon mixture. Repeat this until all the dinner roll pieces are coated.
Add a small layer of cooked apples to the bottom of the bundt pan. Then add a layer of dinner rolls. Keep alternating between apples and dinner rolls. If you have any leftover butter, pour it over the top of the rolls.
Bake for 30-35 minutes. Cover with foil halfway through if the top is getting too brown.
Remove from the oven, and immediately invert onto a large serving plate. Allow to cool slightly before serving.

Vanilla Bean Glaze

In a small bowl, whisk together powdered sugar, water/milk and vanilla bean paste. Pour the glaze over the slightly cooled monkey bread.
Best if served immediately and warm.

Nutrition

The post Apple Fritter Monkey Bread appeared first on Culinary Cool.

Cabbage Roll Soup

Nicole — Fri, 09 Dec 2022 04:14:47 +0000

Cabbage rolls are my favourite comfort food, but they take forever to make. This cabbage roll soup has all the flavours and comfort of cabbage rolls, but it’s ready in 1 hour! It’s great for a weeknight meal, makes great leftovers and will crush your comfort food craving.

This post is sponsored by Minute Rice Canada. As always, all opinions are my own.

I love cabbage rolls more than the average person. But they take so much time and effort to make. Enter, Cabbage Roll Soup. Everything goes into the pot and simmers away for an hour, then, dinner is served.

They go by many names – cabbage rolls, stuffed cabbage, halupki, golumpki. Whatever you call them, they’re all very similar and all very delicious. My Baba’s cabbage rolls are legendary. I know everyone says that their grandma made the best ones, but my Baba’s are truly the best. The ingredients are so simple but the process is long. It’s likely to take you the whole day to make them, so don’t plan on eating them on the same day. Because the process takes so long, we only ever have cabbage rolls for the holidays. Quite frankly, a few times a year just isn’t enough. That’s where this comforting cabbage roll soup comes into play. It has all the same flavours, ingredients and nostalgia as the rolled version, but it’s ready to eat in an hour.

Lets Talk Ingredients

Cabbage roll soup is made with simple, wholesome ingredients. The key players in this soup are green cabbage, ground beef and tomatoes. It’s amazing how much flavour you get from a handful of basic ingredients.

Green Cabbage: I use fresh, green cabbage for this recipe. I look for a small to medium sized head of cabbage without any damaged leaves on the outside. Chances are you won’t need the whole head, so make some coleslaw with the leftovers.
Lean Ground Beef: Most stuffed cabbage recipes use ground beef or pork in the filling. It’s what’s going to make this soup hearty and filling.
Tomato: This recipe calls for passata, which is simply uncooked, pureed tomatoes. If you prefer, you can use a jarred tomato sauce, instead. Tomato sauce will have a thicker consistency compared to passata, but will still work great.
Minute Rice: Using Ready to Serve Whole Grain Brown Rice does two things. 1. It ensure the rice is perfectly cooked no matter what. No mushy or hard rice here. 2. It allows you to add it to your bowl instead of all into the soup. This will help with leftovers. I hate when rice and pasta soak up all the liquid in leftover soup. This way, you add as much or as little as you want, each time you eat it.

How to make Cabbage Roll Soup

Folks, there’s really not much to it! Start by browning the beef with the onions, then add in the garlic, cabbage and tomato paste. Add everything else except for the rice. Let it simmer for 45-60 minutes. You want the cabbage to have softened and sweetened and in my experience, it’s best to let it go for the full hour. Once the cabbage is perfect, add in the pre-cooked rice (either all to the pot, or portioned out into individual bowls) and serve! The benefit to adding the pre-cooked rice at the end, is that you know it’s cooked perfectly (no soggy rice or hard rice, here!).

With the cold, winter months upon us, comfort food is always on the brain. Cabbage Roll Soup is full of hearty, good-for-you ingredients and it’s super simple to make. This soup goes great with some garlic bread, buttered baguette, or just on it’s own. It’s a great weeknight meal and makes for even better leftovers the next day.

Looking for more Comfort Food?

Cabbage Roll Soup

Course Soup

Cuisine American

Keyword cabbage, Rice, Tomato

Prep Time 15

Cook Time 1

Servings Servings

Calories 231kcal

Ingredients

1 lb lean ground beef
1 cup chopped yellow onion
3 large cloves of garlic minced
3 cups chopped green cabbage
2 Tbsp tomato paste
2 1/2 cups beef broth
1 15 oz can diced tomatoes
1 1/2 cups passata pureed tomatoes
1 Tbsp sugar
1 Tbsp Worcestershire
1/2 tsp Italian seasoning herb blend
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp black pepper
2 125g each Minute Rice Ready to Serve Whole Grain Brown Rice about 2 cups cooked rice

Instructions

In a soup pot over medium heat, add beef and onions. Cook until beef has browned. Drain excess fat.
Add garlic, cabbage, and tomato paste. Cook for 1-2 minutes.
Add in beef broth, diced tomatoes, passata, sugar, Worcestershire, Italian seasoning, smoked paprika, salt and pepper. Bring to a boil, then reduce heat to medium-low.
Simmer the soup for 45-60 minutes, or until the cabbage has softened and sweetened. Adjust seasoning to taste.
Prepare Minute Rice Ready to Serve Whole Grain Brown Rice according to package directions.
Add rice to the soup, stir to combine.
Serve Immediately.

Notes

You can also use long grain white rice in place of the Minute Rice. You'll want about 2 cups of cooked rice.
If you want to cook the rice in the soup as it simmers, use 1 cup long grain white rice (uncooked), and you'll also need to increase the amount of beef stock, or water, by about 2 cups.

Nutrition

The post Cabbage Roll Soup appeared first on Culinary Cool.

Orange Creamsicle French Soda

Nicole — Wed, 27 Apr 2022 03:16:47 +0000

Orange Creamsicle French Sodas are the liquid version of the classic frozen treat. Fresh orange syrup, fizzy sparkling water, and a splash of cream make for a refreshing and smooth mocktail. Nothing says spring like an orange creamsicle drink recipe!

It’s technically spring, but the current weather, as well as our forecast, is very much saying winter. I just heard a new term on the Weather Network – Thundersnow. Like, excuse me? Thunder and snow? I think Mother Nature is drunk. She needs ones of these bright and fresh Orange Creamsicle French Sodas to encourage her to bring on the warmer and sunny weather – and sober her up.

This orange creamsicle drink recipe is a mocktail, meaning no alcohol! I like the occasional cocktail as much as the next girl, but mocktails make an appearance around here more often than not. When I was pregnant, I experimented with all the mocktails and this recipe was my go-to. And now that my daughter is almost 3, she always wants to have whatever I’m having, so it’s fun to mix up a glass for each of us to share together.

Lets Talk Ingredients

Oranges: I tested this with both tangelo oranges and large navel oranges. I would say the best flavour came from the Navel oranges. While I prefer tangelo oranges for snacking, I was able to obtain a more distinct and classic orange creamsicle flavour using the navel oranges. Also, the navel oranges I used were larger, and produced more juice per orange when compared to the tangelo.
Sparkling Water: I used unflavoured San Pellegrino in this orange creamsicle drink recipe. Any unsweetened sparkling water will do the trick. You can also use a vanilla or orange flavoured sparkling water to amp it up if you wish, just make sure whatever you use is unsweetened. The orange simple syrup this recipe makes is the perfect sweetness.
Vanilla Bean Paste: Vanilla is a key component in orange creamsicle. I chose to use vanilla bean paste to add little visual flair. Vanilla bean paste lends big vanilla flavour while adding real vanilla beans to the mix. It’s also less expensive and easier to use than using the actual vanilla bean. You can also use pure vanilla extract in the same measurement listed in the recipe.
Cream: Using cream and not milk makes for a creamy and indulgent orange creamsicle drink. My recommendations are to use coffee cream (18% MF) or half and half cream (10-11% MF). Regular milk, even whole milk, is not ideal for this recipe. That’s because when a low fat milk is mixed with an acid (in this case a fresh orange syrup) it tends to curdle.

How to make French Soda

Step 1: Make the orange simple syrup. Making simple syrup is so easy! All it takes is equal parts water and sugar, a quick simmer to dissolve the sugar and thicken slightly. For this recipe, I used fresh orange juice, and add just enough water to bring the fresh juice up to the 1 cup mark. Using fresh orange juice is key to making an orange creamsicle drink recipe taste like the classic frozen treat. Add in granulated sugar, a small amount of vanilla bean paste (a little goes a long way) and thin strips of orange rind. Let is simmer for a few short minutes. Strain the syrup through a mesh sieve to catch the orange rind, and any bits of orange flesh that made its way into the mix. Add a few strips of orange rind back to the syrup while it cools to keep infusing the syrup.

Step 2: Let the syrup cool completely. Once you’ve added one or two thin strips of rind back into the hot syrup, set it aside to cool completely before using. Once cooled, remove the rind and discard. The syrup will keep in the fridge for up to 2 weeks.

Step 3: Add ice to your favourite cocktail glass. Add enough ice to fill it at least half way. I like smaller ice cubes for this.

Step 4: Add the orange syrup and cream. Pour the cooled orange syrup over the ice, followed by the cream. It helps to stir the mixture constantly while adding the two together. This will help prevent any coagulation.

Step 5: Mix in the sparkling water. Slowly pour your favourite sparkling water into the glass and stir gently to combine.

Step 6: The fun part! Serve immediately with some fresh slices of orange. Serve this orange creamsicle French soda at brunch, or anytime you want a fun non-alcoholic treat!

Tips for making Orange Creamsicle French Soda

How do I prevent the drink from curdling (aka coagulation)? The key to making sure it doesn’t curdle is to use a high fat milk or cream. I recommend half and half cream (10-11% MF) or coffee cream (18% MF). Do not use regular milk, even whole milk poses the risk of curdling. If you’re not afraid of a little indulgence, I recommend going with the coffee cream (18% MF) which will definitely increase the odds of a perfectly emulsified drink.
Can I make this alcoholic? Yes, absolutely. I would recommend vanilla vodka for this orange creamsicle drink recipe. With the addition of alcohol, I would definitely recommend using the coffee cream. I’d be inclined to stick with 1/2 to 1 oz of vodka per drink. The addition of alcohol increases the changes of coagulation (see tip #1).
What other flavours can I make? You can make almost any fruit flavour work for this recipe. Strawberry, raspberry, even rhubarb would be excellent.
How do I serve this? This orange Creamsicle French soda is perfect for brunch, Mother’s Day, Easter, or anytime you want a fancy non-alcoholic beverage.
What dairy-free alternatives work instead of cream? If you’re dairy-free, you can substitute your favourite non-dairy creamer. The folks over at Bon Appetit (via the now closed Bellecour restaurant) recommend almond or macadamia milk. I personally have only used dairy so I cannot vouch for their success.

Looking for other beverage recipes?

Orange Creamsicle French Soda

Fresh orange syrup, sparkling water and a splash of cream make the most refreshing and smooth Creamsicle mocktail.

Course Drinks

Cuisine French

Keyword Orange, Sparkling Water

Prep Time 15

Syrup Cooling Time 30

Servings Drink

Calories 210kcal

Ingredients

Vanilla Orange Simple Syrup

2/3 cup freshly squeezed orange juice will require 2 large navel oranges
enough water to bring the juice up to 1 cup of liquid
3/4 cup granulated sugar
strips of orange rind from one navel orange
1 tsp vanilla bean paste

French Soda

ice
1 oz coffee cream (18% MF) or half and half cream (10-11% MF)
1 1/2-2 oz Vanilla Orange Simple Syrup*
6 oz sparkling water such as San Pellegrino or Perrier

Instructions

Vanilla Orange Simple Syrup

Using a vegetable peeler, remove the rind (just the orange parts) of one orange in thin strips.
Juice two large navel oranges into a measuring cup. You should end up with close to 2/3 cups of juice. Add enough water to fill the measuring cup to the 1 cup mark.
Pour into a small saucepan.
Add sugar, strips of orange rind and vanilla bean paste to the saucepan. Stir to combine.
Bring the mixture to a simmer over medium heat and allow to simmer for 2-3 minutes.
Place a fine mesh sieve over a bowl, and carefully pour in the syrup. Add 1-2 small strips of orange rind back into the syrup. Discard the rest.
Allow the syrup to cool completely, then remove the orange strips.
Store in the refrigerator for up to 2 weeks.

French Soda

Fill a glass about halfway with ice
Pour in cream and the vanilla orange syrup
Top with 6 oz of sparkling water.
Stir to combine.
Serve immediately.

Notes

*Once the syrup has cooled, the vanilla bean seeds will settle at the bottom of the bowl. Give it a good stir before using to re-incorporate the seeds.
Simple Syrup recipe makes enough for about 6 individual drinks, depending on how much you use in each.

Nutrition

Inspired by Bon Appetit

The post Orange Creamsicle French Soda appeared first on Culinary Cool.

Roasted Togarashi Potatoes

Nicole — Fri, 04 Feb 2022 17:28:44 +0000

Roasted potatoes make for an easy and delicious side-dish. This recipe for Roasted Togarashi Potatoes takes it to a whole new level. They’re both crispy and creamy, and topped with spicy Togarashi seasoning, sriracha, green onions and Kewpie mayo!

One of my new favourite restaurants in down is a Korean and Japanese ramen restaurant called Dojo Ramen, Their vegetarian ramen and bulgogi steam buns make my heart sing. I’ve been a few times with friends who always want to share, but I want everything to myself. Especially those steam buns – my goodness! But their roasted baby potatoes are a thing of magic. They’re simple, but so full of flavour and spice, and I dread having to share them. You get a small bowl of perfectly roasted potatoes hidden beneath a generous sprinkling of cilantro, green onions and slivered crispy seaweed. Underneath, the potatoes are drizzled with a spicy red sauce, which I have interpreted as sriracha, and mayo. Being a lover of all things potato, I instantly went head over heals for these. And as much as I would love to dine out all the time, it’s way cheaper to eat at home, so I had to recreate these potatoes for myself.

What is Shichimi Togarashi?

Shichimi Togarashi is a Japanese spice blend, sometimes referred to as Japanese 7 Spice. It’s made with:

hot red chili flakes
black and white sesame seeds
poppy seeds
dried orange zest
ginger
roasted seaweed.

It tends to be heavy on the chili flakes, making it spicy, but it’s also toasty and a touch citrusy. A little goes a long way! You should be able to find it at most well stocked grocery stores, and definitely online ( I recommend Silk Road Spices). You can even make your own blend. If you’ve never used this seasoning before, I would recommend to start with a small amount, and work your way up to a spice level you can tolerate. I quite enjoy spicy things, and 2 tsp of Togarashi was good for me. Keeping in mind that these potatoes are also topped with a drizzle of sriracha if you like a little extra spiciness, too.

Let’s Talk Ingredients

Creamer Potatoes: These tiny, waxy potatoes are great for roasting. They’re uniformly sized, and you don’t need to peel them. Because of their small, uniform size, they roast up quickly and evenly, making them perfect for weeknight meals. One of the things I love most about creamer potatoes is their texture. They’re so incredibly tender and creamy, no matter how you cook them! They generally come pre-washed and you don’t have to peel them. The skin is nice and thin, and they’re meant to be eaten with the skin on.
Kewpie Mayo: This Japanese mayo is richer and tangier than an American style mayo. One of the key differences is that Kewpie is made with just egg yolks, where American mayo is made with whole eggs. Kewpie also uses a blend of several different vinegars, such as apple cider vinegar, rice vinegar and red wine vinegar, which add to its complexity. It’ s a deeper yellow color and has a distinct tangier taste. You should be able to find a bottle fairly easily at any well stocked grocery store. It will likely be in the International aisle.
Crispy Seaweed: I can easily find crispy seaweed snacks in the International aisles at my local grocery stores. Seaweed snacks are an edible form of dried algae and are high in vitamins and minerals such as iodine, magnesium and iron, and Vitamins, A, B and E. There are lots of different flavours, but the sea salt variety is what I would recommend if you’re going to use them.

Tips for Making Roasted Togarashi Potatoes

Use a high heat to roast your potatoes. I generally use 425°F-450°F.
Do not line your baking sheet. Roast the potatoes cut side down directly on the baking sheet for maximum crispiness.
Creamer potatoes cook quickly, so watch them carefully if you’ve never coated them before.
Start with a small amount of Shichimi Togarashi seasoning. A little goes a long way. I like to roast the potatoes with a little seasoning, then add more once they’re done.
Drizzle with sriracha if you like things on the spicy side.
Definitely serve with Kewpie Mayo! Either drizzle it overtop or serve in a small bowl for dunking.
You can even use this recipe to make Togarashi fries. Instead of using creamer potatoes, use russet potatoes (fingerlings would be fun, too) and cut them into wedges. Follow the steps in this post, 4 tips for the Best Baked Fries for some pointers.

Looking for more Sides?

Roasted Togarashi Potatoes

Tiny creamer potatoes are roasted until crispy and tossed in a spicy Japanese 7 spice called Shichimi Togarashi.

Course Side Dish

Cuisine American

Keyword Kewpie Mayo, Potatoes, Togarashi

Prep Time 10

Cook Time 25

Servings Servings

Calories 163kcal

Ingredients

1 1/2 lbs creamer potatoes cut in half
2 Tbsp toasted sesame oil**
1-2 tsp Shichimi Togarashi seasoning
2 green onions sliced
salt* options (see note)
Sriracha for serving
Kewpie mayo for serving
2 crispy seaweed sheets thinly sliced, for serving

Instructions

Preheat oven to 425°F
Place the cut potatoes on a baking sheet and toss with sesame oil. Toss with 1 tsp of Shichimi Togarashi seasoning. If your seasoning mix does not have salt as an ingredient, lightly salt the potatoes right now as well. Place potatoes cut-side down ensuring not to crowd the pan.
Roast potatoes for 15-20 minutes, or until fork tender and golden brown.
Remove from the oven and toss with 1 tsp of Togarashi seasoning, if desired.
Serve warm with a drizzle of sriracha, Kewpie mayo, green onions and sliced crispy seaweed.

Notes

*Check the ingredients list of your Togarashi seasoning. Mine includes salt, so I don't salt the potatoes. If your seasoning mix does not include salt, be sure to add some during the roasting process.
**If you don't have sesame oil, you can use canola or vegetable oil instead. Olive oil would also work, but I would lean more towards a neutral flavoured oil if you can't use sesame oil.

Nutrition

The post Roasted Togarashi Potatoes appeared first on Culinary Cool.

Cacio e Pepe Popcorn

Nicole — Tue, 18 Jan 2022 05:57:29 +0000

Cacio e Pepe popcorn is the best snack ever! Buttery, Parmesan Popcorn topped with loads of freshly ground black pepper. One batch isn’t enough!

We are a big popcorn family. My kid asks for popcorn as a snack at least once a week. At some point, we got a little bored with just buttered popcorn. Being the cheese fiend that I am, I started sprinkling mine with grated parmesan (Parmigiano Reggiano to be exact), and eventually, freshly cracked black pepper. Woah, like, so darn good. It’s the flavours of the widely popular pasta, cacio e pepe (literally meaning cheese and pepper), but make it popcorn! I’ve always been a fan of the powdered popcorn seasonings however, nothing beats freshly grated real parmesan and cracked black pepper. I’m not kidding when I say one batch just won’t be enough.

Let’s Talk Ingredients

Parmesan Cheese: Cheese is one of my favourite ingredients to cook with and I find that, when it comes to cheese, quality makes a difference. Look for an authentic Parmigiano Reggiano, with the rind still attached. The rind will have an authenticity stamp on it and it apparently helps to keep the cheese fresh. Resist the urge to buy pre-grated cheese as well – buy a small wedge instead and grate it yourself.

Butter: I’m a loyal salted butter fan. I use it for everything, and rarely seek out unsalted varieties unless absolutely necessary. For example, if I wish to venture into laminated doughs, such as croissants or puff pastry, then I would most definitely get unsalted, otherwise, it’s the salted life for me.

Popcorn Kernels: There are all sorts of bougie popcorn varieties on the market, but I just buy Orville Redenbacher kernels. It’s affordable and gets the job done. Don’t use microwave popcorn in the bags, though. The bagged stuff has oils, flavorings and is pre-salted. It’s fine for a snack on it’s own, but not the best choice for this recipe. We want the parmesan to be prominent and not hidden by the fake buttery flavour of the microwave stuff.

Salt: I use sea salt to salt my popcorn. Any finer grind of salt would work. Pink Himalayan salt would be nice, and I’ve used smoked fleur de sel a few times, which adds a nice subtle smokiness without overpowering the parmesan.

Black Pepper: This wouldn’t be cacio e pepe popcorn without the pepper. I exclusively use freshly cracked black pepper. It makes a world of difference. I find the flavour far better when I grind it fresh from my mill, but if the pre-ground stuff is all you have, it will work just fine!

How to Make Cacio e Pepe Popcorn

Pop the popcorn! Do this in whatever manner works best for you. I prefer mine air-popped, as this is how my parents always did it when we were kids. If you don’t have an air-popper, you can also use the stovetop method (big heavy pop, oil, and lots of shaking), or even make it in a pressure cooking such as the Instant Pot.
Grate the Parm: It’s best to use a microplane to grate your parmesan. A microplane will create a mound of light and fluffy parmesan that incorporates into the butter much nicer than if you used the big holes in a box grater.
Make the topping: The key to getting the parmesan to actually stick to the popcorn is to melt it slightly with the butter and oil. In a small saucepan over low heat, melt butter with some olive oil, grated parmesan and the black pepper. It doesn’t take long, but it really helps you keep the parmesan on the popcorn instead of at the bottom of your bowl.
Dress the popcorn: Slowly drizzle the melted butter/oil/cheese/pepper mixture over the popcorn. Drizzle a little, toss it around, drizzle some more. Repeat until it’s coated to your liking.
Season the popcorn: Because I’ve used salted butter, and because the parmesan is inherently salty and full of umami, I leave the salting to the very end. Once you’ve coated the popcorn with the buttery cheesy deliciousness, taste it. then decide if you need salt. I typically forego the salt completely, but that’s a personal preference.

Tips for Making Cacio e Pepe Popcorn

Use real Parmigiano Reggiano for the best flavour and grate it yourself using a microplane. Grana Padano is the next best option.
Melting the cheese a bit into the butter will help the cheese stick to the popcorn instead of falling right to the bottom of the bowl.
If you use salted butter, leave out any added salt until the very end after you’ve had a chance to taste it.

Looking for more Snack ideas?

Cacio e Pepe Popcorn

Cacio e Pepe (Italian for, cheese and pepper) popcorn is the best snack ever! Buttery, Parmesan Popcorn topped with loads of freshly ground black pepper. One batch isn't enough!

Course Snack

Cuisine American

Keyword Parmesan, Popcorn

Prep Time 10

Cook Time 5

Servings servings

Calories 93kcal

Ingredients

1/3 cup popcorn kernels
15 grams finely grated Parmigiano Reggiano* grated on a microplane, about 1/2 cup
1/4 cup butter
1-2 Tbsp olive oil
1/8-1/4 tsp freshly ground black pepper or to taste
salt to taste

Instructions

Pop the popcorn kernels using whichever method you desire. I favour air popped popcorn, but you can also do it on the stovetop, or even the instant pot.
Transfer the popcorn to a big bowl. Set aside.
Grate the parmesan cheese with a microplane. The cheese will be very light and fluffy looking once grated. This will allow it to melt in with the butter and ultimately results in a better coated popcorn. Set aside.
In a small saucepan, add butter, olive oil, pepper and grated parmesan. Heat over low heat until the butter has melted.
Pour the melted butter mixture over the popcorn and toss to coat. Season with salt if needed**
Adjust pepper seasoning to your taste, too. You can also add more grated parmesan over the top of the popcorn, however I find that it tends to fall to the bottom of the bowl.

Notes

*Use Parmigiano Reggiano, Grana Padano, or Pecorino Romano.
**Parmesan is fairly salty, so I like to wait until the very end to salt to taste.

Nutrition

The post Cacio e Pepe Popcorn appeared first on Culinary Cool.

Roasted Brussels Sprouts with Lemon Tahini Sauce

Nicole — Tue, 11 Jan 2022 06:49:04 +0000

These perfectly roasted Brussels sprouts with lemon tahini sauce are crisp and caramelized and topped with pumpkin seeds and feta cheese. They make the perfect side dish.

Soggy, overcooked Brussels sprouts are the bane of my existence. How can anyone find them enjoyable like that? Don’t even get me started on frozen Brussels sprouts! Bleh. I love Brussels sprouts raw and shaved in a salad, or gently sautéed in some butter and topped with bacon. More often than not, I roast them until tender-crisp, and the cut side must be deeply golden brown.

How to Roast Brussels Sprouts

Use high heat. Preheat oven to 400°F. Caramelization makes everything taste better, and high heat is the best way to achieve that. Using high heat will caramelize the vegetables quickly before they become soft and overcooked.
Skip the parchment. Roast the Brussels sprouts directly on the baking sheet. The direct contact with the metal sheet will allow them to caramelize better and more evenly.
Cut side down. Make sure the Brussels sprouts are all arranged cut side down to maximize their contact with the baking sheet and maximize the browning.
Don’t crowd the pan. Do your best to ensure the Brussels sprouts are in a single layer and not crowded. Crowding the pan will cause them to steam, which means they could get soft and soggy.

Let’s Talk Ingredients

Tahini: Tahini is a Middle Eastern condiment made from grinding sesame seeds. It has a subtle nutty flavour and is a key ingredient in hummus. A good substitute for tahini is almond butter, or even peanut butter. Sunflower seed butter is a good nut-free alternative.
Smoked paprika: Look for a sweet Spanish smoked paprika. Anything labeled simply, “paprika” won’t suffice. Smoked paprika has a deeper, richer flavour and the flavour is difficult to replace. Chipotle powder might be the closest substitute, if needed.

How to make Brussels sprouts with lemon tahini sauce

Wash and trim the Brussels sprouts, then cut in half lengthwise. Roast the Brussels sprouts until tender-crisp.
Fry the bacon until crisp. Let drain on a paper towel lined plate, then chop into small pieces.
Make the lemon tahini dressing and adjust seasonings to your taste. I like mine heavy on lemon and smoked paprika.
Once the Brussels sprouts have roasted and are still warm, toss with a little dressing at a time, until coated to your suit your tastes.
Top with pumpkin seeds and feta.
Serve warm.

Looking for more side dishes?

Roasted Brussels Sprouts with Lemon Tahini Sauce

Perfectly roasted Brussels sprouts topped with a lemon tahini dressing, pumpkin seeds and feta cheese. They make the perfect side dish.

Course Side Dish

Cuisine American

Keyword Brussels Sprouts, Garlic, Lemon, Pumpkin Seeds, smoked paprika, Tahini

Prep Time 20

Cook Time 20

Servings Servings

Calories 217kcal

Ingredients

1 1/2 Lbs fresh Brussels sprouts
2 Tbsp olive oil
5-6 strips of bacon

Tahini Lemon Sauce

1/4 cup tahini
5-6 Tbsp water
3 Tbsp fresh lemon juice
2 tsp honey
1 tsp Dijon mustard
1 tsp olive oil
1 clove garlic grated on microplane
1/8 tsp cumin
1/8 tsp smoked paprika
1/8 tsp salt
3 Tbsp toasted pumpkin seeds
1/4 cup crumbled feta

Instructions

Preheat oven to 400°F
Trim the Brussels sprouts and cut in half lengthwise. Place on a baking sheet and toss with olive oil. Ensure they are all cut-side down once coated in oil.
Roast in the oven for 15-20 minutes, or until golden brown and tender-crisp*
Meanwhile, cook bacon in a large skillet until crispy. Remove to a paper towel-lined plate, then roughly chop. Set aside.

Tahini Lemon Sauce

In a medium bowl, whisk together the tahini, water, and lemon juice. The sauce needs to be quite thin and fluid.
Add in the remaining ingredients and stir to combine. Adjust seasonings to taste.
Once the Brussels sprouts are roasted and still warm, add to a large bowl and toss with the tahini lemon sauce, a little at a time until coated to your liking.
Top with cooked bacon, toasted pumpkin seeds and crumbled feta. Serve warm.

Notes

*Tender-crisp is when the Brussels sprouts are cooked and heated through, but still have a crispness to them and they aren't a soggy mess.

Nutrition

The post Roasted Brussels Sprouts with Lemon Tahini Sauce appeared first on Culinary Cool.

Slow Cooker Cinnamon Rolls

Nicole — Mon, 03 Jan 2022 05:44:16 +0000

Fluffy and sweet cinnamon rolls made right in your slow cooker. They take almost half the time and have all the same qualities of the ones you bake in the oven!

What can’t the slow cooker do, honestly? If you thought baking was one of the things that you can’t do in a slow cooker, you would be mistaken. Truth be told, I had never attempted it until now and boy, is it ever a game changer! And there are two ways to go about it – all at once, or make ahead and bake in the morning. Let’s dive in to how to make slow cooker cinnamon rolls.

Why use a Slow Cooker?

Limited oven space: Think Christmas morning, or any other holiday where your oven is in high demand. Using the slow cooker allows you to still bake cinnamon rolls fresh, alongside anything else that needs to be in the oven.
Simplicity: The beauty of this recipe is that you don’t need to wait for the dough to rise twice, or even at all. This was a game changer for me! The dough only needs a brief 10-15 minute rest before being rolled out and placed in the slow cooker. The trade off, is that the rolls take about 2 hours to bake in the slow cooker.

How to Make Cinnamon Rolls in the Slow Cooker

Make the dough: Yeasted doughs can be intimidating to some people. Trust me – this one is a cinch! Mix everything in a stand mixer until a soft ball is formed. Let it rest for 10 minutes, then roll it out! There’s no need to wait for it to rise before rolling it out. This will all happen in the slow cooker.
Make the filling: While the dough is resting, whip up the filling.
Roll the dough: After the 10 minute rest, roll the dough into a rectangle. Spread butter over the dough, followed by a generous sprinkling of cinnamon sugar. Roll it tightly into a log and cut into 10 rolls. 10 was the magic number for me. They fit perfectly in my 6-quart slow cooker without being crowded.
Bake in the Slow Cooker: Bake on high for 1 hour, then turn down to low and bake for 1 more hour. *See tips below for why I adjust the temperature halfway through.
Top with cream cheese icing: The tops of these cinnamon rolls don’t brown quite like they would in the oven. But that’s perfect fine, since we slather these in a cream cheese icing

Let’s Talk Ingredients

Instant/Quick Rise Yeast: I use instant/quick rise yeast exclusively in my kitchen. This type of yeast doesn’t need to be proofed with warm water/milk. Just mix it with your dry ingredients right at the beginning.
Cream: I saw this trick on Instagram via Baked Ambrosia. Right before baking, pour some heavy cream (slightly warmed up) over the rolls. This helps to keep them super light and tender.
Salted butter: I use salted butter for pretty much everything cooking and baking related. The only time I would fuss about using unsalted butter would be if I were making some kind of laminated dough. Salted butter has more water in it than unsalted butter, which would affect the lamination process more than it would baking cinnamon rolls or cookies.

Tips for Success

Make your dough the night before and chill it in the fridge overnight. Follow the directions through to where you cut the dough into rolls. Then, place the rolls in a greased pie plate and cover with plastic. Resting the dough overnight in the fridge will allow the rolls to develop a deeper flavour. It’s often recommended to chill dough overnight for maximum flavour. Also, it makes for quick work in the morning to pop them into the slow cooker and walk away!
Start on high heat, then switch to low. Every slow cooker is different and they tend to have hot spots. I found that cooking on high the whole time resulted in very brown and burnt edges. I had the best luck when I started on high for an hour, and switched to low until they were done.

Looking for more breakfast recipes?

Slow Cooker Cinnamon Rolls

Soft and fluffy cinnamon rolls made in the slow cooker.

Course Breakfast

Cuisine American

Keyword Cinnamon, Instant Yeast, Quick Rise Yeast

Prep Time 30

Cook Time 2

Servings Servings

Calories 413kcal

Equipment

5-6 quart slow cooker
Parchment paper or slow cooker liners

Ingredients

Dough

2 3/4 cups all-purpose flour
2 1/4 tsp instant yeast 1 packet = 2 and 1/4 teaspoons
1/4 cup granulated sugar
1 tsp salt
3/4 cup whole milk
1/4 cup salted butter melted
1 large egg at room temperature

Filling

3 Tbsp brown sugar
3 Tbsp granulated sugar
1 Tbsp cinnamon
5 Tbsp salted butter
1/3 cup heavy cream
1 tsp vanilla

Icing

4 ounces cream cheese
1 Tbsp salted butter
1/4 tsp vanilla
1/2 cup powdered sugar
1/4 cup heavy cream

Instructions

Directions

In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, salt and yeast.
Warm the milk in the microwave until lukewarm, about 20 seconds.
In a small bowl, melt the butter in the microwave. Then, add it to the warm milk. Whisk to combine.
Turn the mixer to the lowest speed and add in the warmed milk, melted butter and the egg.
The dough will appear quite wet. Keep mixing on low for 2-3 minutes. As it mixes, it will hydrate and appear less sticky. If the flour has all been incorporated and the dough is still sticking to the sides of the bowl, add 1 Tbsp of flour and let mix for 1 minute. Add more flour only if needed. The dough will stick to the bottom of the bowl but not the sides. You want the dough to still be slightly tacky but not so wet that it sticks to your fingers and hands.
Remove the dough from the bowl and knead lightly for about 30 seconds to 1 minute by hand on the counter. Cover and let rest for about 10 minutes.

Filling and Assembly

While the dough is resting, make the filling. In a medium bowl, mix together the brown sugar, granulated sugar and cinnamon. Set aside.
Line the slow cooker with parchment paper and slightly spray the parchment with cooking spay or brush with oil. *If baking in the morning, skip this step until you're ready to bake.
After the dough has rested for at least 10 minutes, roll it out into a 14x8 inch rectangle.
Using an offset spatula, spread the softened butter onto the dough, leaving a border all around the edges.
Sprinkle the cinnamon sugar mixture on top of the butter.
Starting from one of the longest sides, tightly roll the dough into a log.
Using a serrated knife or dental floss, cut the dough into 10-12 even pieces. *Instructions below on how to prepare the night before and bake in the morning.
Place the rolls into the lined slow cooker.
Warm the heavy cream in the microwave until lukewarm, about 15-20 seconds. Add the vanilla and stir to combine. Gently pour the cream over the rolls in the slow cooker.
Place a piece of paper towel under the lid to absorb excess moisture. Do not skip this!
Turn the slow cooker on to high and allow to cook for 1 hour. After 1 hour, turn to low and cook for 1 hour. Each slow cooker seems to have different temperatures, so check on the rolls after about an hour and a half to gauge their doneness
Once they’re done, remove the rolls from the slow cooker immediately by lifting them out with the parchment paper.
Set aside to cool slightly.

Icing

In the bowl of a stand mixer, beat the cream cheese and butter until fluffy and smooth, about 1-2 minutes. Add the vanilla and powdered sugar and beat for 1 minute.
Add the cream and continue to beat until light and fluffy, about 3-4 minutes.
Spread over warm rolls and serve immediately. These cinnamon rolls are best if served on the same day as they are made.

Notes

Overnight Instructions

Follow steps through to step 7. Once you have the dough cut into rolls, place the rolls in a greased pie or casserole dish. Cover with plastic wrap and refrigerate overnight. In the morning, continue on at Step 8.

Checking for Doneness

The best indicator that the rolls are done, is by temperature. Using a digital thermometer, check that the rolls have reached 190-200°F.

Nutrition

Recipe adapted from Sally’s Baking Addiction

The post Slow Cooker Cinnamon Rolls appeared first on Culinary Cool.