The Story Behind the Recipe

Rhubarb Crisp is one of my more nostalgic desserts. My Grandma and Mom both would grow loads of rhubarb in the spring, and once the first stalks were picked, I knew a delicious Rhubarb Crisp wasn’t far behind. I’ve shared a recipe for Rhubarb Crisp in a Jar here in Kitchen Treaty, but I hadn’t yet done one in full crisp form.

Now, my Mom and Grandma always made straight-up rhubarb crisp – I never even tried the strawberry rhubarb combination until adulthood. And there is absolutely a place for a rhubarb-only situation AND one with strawberries!

This crisp is an exemplary example of the combo, which really does work so well together. The sweetness of the strawberries complement the tartness of the rhubarb so well. And so, today I’m sharing Strawberry Rhubarb Crisp recipe that rivals the rhubarb crisps my mom and Gran used to make, but makes me nostalgic nonetheless.

Strawberry Rhubarb Crisp Recipe Ingredients

For the filling:

• Strawberries – You’ll need 1 1/2 pounds fresh strawberries, which amounts to about 4 cups. Take off the tops and cut them in half, or into quarters if they’re large.
• Rhubarb – You’ll want three large stalks, which comes out to about 4 cups sliced. I sliced them into pieces about 1/2-3/4″ thick.
• Sugar – Without it, rhubarb is tart!
• Orange zest & juice – The bright note of citrus really helps highlight the strawberry and rhubarb flavors.
• Vanilla – I am a huge fan of vanilla extract in my fruit crisps, and so I’ve got it in both the filling and the topping for this Rhubarb Strawberry Crisp recipe.
• Flour – A couple of tablespoons of all-purpose flour helps to thicken the filling.

For the oat crumble topping

• Oats – Rolled oats are a must for a crisp topping, in my book.
• Flour – Helps to hold the crisp together and give it body.
• Brown sugar – For rich sweetness.
• Pumpkin pie spice – This is the secret ingredient I was talking about! The combination of cinnamon, ginger, nutmeg, and a hint of cloves just really peps up this fruit crisp topping. You don’t strictly have to add it, but I do highly recommend it!
• Salt – I like to use a fine-grain sea salt in my baked goods.
• Pecans (optional) – Sometimes I like to add some finely chopped nuts to my crisp topping for some crunch and heft.
• Butter – Brings the crumble together and helps make it nice and crispy once it bakes.
• Vanilla – More vanilla because YUM!

Adaptations/Variations

• Gluten-Free Rhubarb Crisp – Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.
• Dairy-Free & Vegan Rhubarb Crisp – Use vegan butter.

How to Make Strawberry Rhubarb Crisp

1. First, you’ll cut up your strawberries and rhubarb. Place them in a large bowl gently stir in the sugar, orange zest, orange juice, vanilla, and flour.
2. Pour the fruit filling into a 9″x13″ baking dish.
3. In another bowl, make the topping. Mix together the flour, oats, sugar, salt, and, if using, the pumpkin pie spice and pecans. Make sure it’s well-combined.
4. Melt the butter and pour it over the top along with the vanilla extract.
5. With a spatula or wooden spoon, stir the melted butter into the crumble mixture until it’s all moistened and holds together when you squeeze it.
6. Evenly distribute the crumb topping over the top.
7. Bake your Strawberry Rhubarb Crisp until the fruit is bubbling and the topping is browned.
8. Remove from oven and let it cool for 15-30 minutes to thicken a bit.
9. Serve with vanilla ice cream or whipped cream. Both heavenly!

Jump to the full, printable recipe

I hope this old-fashioned strawberry rhubarb crisp is as nostalgic – and delicious – for you and your family as it is for us! It’s super easy to whip up and helps make use of the inevitably huge rhubarb harvest that happens every spring. What a great problem to have!

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Strawberry Rhubarb Crisp

A juicy, sweet, tart rhubarb-strawberry filling topped with a crunchy streusel topping. What fruit crisp dreams are made of!

Course Dessert

Keyword rhubarb strawberry crisp, strawberry rhubarb crisp, strawberry rhubarb crisp recipe

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 282kcal

Author Kare

Equipment

• 1 9×13 baking pan

Ingredients

For the filling

• 1 1/2 pounds fresh strawberries 5 cups; hulled and halved or quartered if larger berries
• 1 pound rhubarb 4 cups; about 3 large stalks
• 2/3 cup granulated sugar 145g
• 1 teaspoon freshly grated orange zest
• 1 tablespoon freshly squeezed orange juice 14g
• 1 teaspoon pure vanille extract
• 2 tablespoons all-purpose flour

For the crumble topping

• 1 cup rolled oats 105g
• 3/4 cup all-purpose flour 105g
• 3/4 cup light brown sugar 120g
• 1 teaspoon pumpkin pie spice optional but highly recommended!
• 1/8 teaspoon fine-grain sea salt 2g
• 1/2 cups chopped pecans optional
• 1/2 cup unsalted butter 8 ounces/1 stick; melted
• 1 teaspoon pure vanilla extract

Instructions

• Preheat your oven to 350°F.

Prep the berries & rhubarb

• Place the strawberries and rhubarb in a large bowl. Stir in the granulated sugar, orange zest, orange juice, vanilla, and 2 tablespoons flour until well-combined. Pour into a 9"x13" baking dish.

Make the topping

• In a medium bowl, mix together the flour, oats, sugar, salt and the pumpkin pie spice and pecans if using.
• Add the melted butter and vanilla and stir together until combined.
• Pour the crumble topping over the top of the rhubarb and strawberries making sure to cover all of the fruit.

Bake

• Bake until the fruit is bubbling and the topping is golden brown, 35-45 minutes. Serve with vanilla ice cream or whipped cream.

Notes

Gluten-Free Option:

Swap oat flour for the all-purpose flour in the topping and cornstarch or tapioca flour for the flour in the berries. Use certified GF oats.

Dairy-Free/Vegan Option:

Use vegan butter.

Nutrition

Serving: 1cup | Calories: 282kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 32mg | Potassium: 274mg | Fiber: 3g | Sugar: 28g | Vitamin A: 288IU | Vitamin C: 37mg | Calcium: 65mg | Iron: 1mg

More Fruit Crisp Recipes

• Apple Cranberry Crisp
• Rhubarb Crisp in a Jar
• Cherry Crumble

The post Strawberry Rhubarb Crisp appeared first on Kitchen Treaty.

To be honest, I really want to say they “slap,” but I’m too old for that.

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Colcannon Potato Cakes

Take your leftover Colcannon (mashed potatoes and greens) and transform them into crispy patties. Garnish with herbs and dip in sour cream for an elite snack – or full meal!

Keyword colcannon cakes, colcannon patties, fried colcannon cakes, fried colcannon patties, leftover colcannon recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 91kcal

Author Kare

Ingredients

For the Colcannon Cakes

• 2 cups leftover colcannon mashed potatoes cooled
• 2 large eggs
• 1/4 cup all-purpose flour
• 1/2 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 2-3 tablespoons olive oil or vegetable oil, for frying

For serving

• sour cream
• fresh dill minced
• flaky sea salt

Instructions

• In a large bowl, mix together the colcannon potatoes, eggs, flour, salt, pepper, and olive oil.
• Place a large frying pan over medium heat. When hot, add 2 tablespoons of the oil. When the oil is shimmering and hot, add the potatoes in 1/4 cup increments. Use a spoon to spread them out a bit.
• Fry on one side until golden brown on the bottom and slightly dry looking on top, about 2 minutes, then flip and cook on the other side until golden and cooked through.
• Serve with sour cream for dipping. Garnish with fresh dill and flaky sea salt.

Notes

Scaling the recipe: This recipe is easily halved or doubled depending on how much leftover potatoes you have and how many cakes you want to make. 

Nutrition

Serving: 2cakes | Calories: 91kcal | Carbohydrates: 10g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.004g | Cholesterol: 41mg | Sodium: 163mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 60IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg

The Story Behind the Recipe

I recently created (and shared!) a recipe for Colcannon, Irish mashed potatoes with cabbage. I LOVE this side dish, especially for St. Patrick’s Day. But then I remembered that such thing as mashed potato cakes exist, and I couldn’t get the idea out of my head.

Enter: Colcannon Potato Cakes.

We’re talking leftover Colcannon – buttery, creamy mashed potatoes with onion, garlic, and sautéed cabbage – formed into patties and pan-fried until crisp.

What’s not to love?!

Why You’ll Love Colcannon Cakes

• Super fast – Just 15 minutes to make.
• Takes care of leftovers – It’s always nice when you can transform leftovers into another dish.
• Small list of ingredients – Just leftover Colcannon, eggs, flour, salt and pepper, and some oil to fry them.
• DELICIOUS – Fluffy inside, crispy outside, a little salty, buttery, yummmmmm. Especially with fresh herbs and sour cream.

Ingredient Details

• Leftover Colcannon (Irish Mashed Potatoes with Cabbage) – You’ll want them cooled so that they don’t cook the eggs when you mix them in.
• Eggs – To help bind the potato cakes together (and I like the nice added hit of protein!)
• Flour – I use all-purpose flour for these Colcannon Patties. It helps to hold them together and helps to create a crisp outer layer. I suspect that a one-for-one gluten-free blend or maybe even potato starch would work, but I haven’t tested a GF version yet.
• Salt & pepper
• Olive oil or vegetable oil for frying these colcannon cakes – I’m partial to olive oil, but vegetable oil is a nice neutral choice that stands up to high heat and crisps up a bit better.
• Sour cream, fresh dill, and flaky sea salt – For serving.

How to Make Colcannon Patties (Step-by-Step with Pics)

1. In a medium mixing bowl, stir together the cold colcannon mashed potatoes, eggs, flour, and salt and pepper.
2. Heat a frying pan then add the oil. When the oil is shimmering, scoop the batter into the pan. I like to use approx. 2-tablespoons per patty, for around a 3-inch patty. Use a spoon to flatten it out gently.
3. Let the batter cook until golden on the bottom and looking slightly matte/dry on top. Flip and cook on the other side.
4. Serve with sour cream, dill, and flaky sea salt.

Tip for Success

• If the potato batter sticks to your spoon, quickly dip the spoon into the oil before scooping the potatoes, and they’ll slide right off.

More Mashed Potato Recipes

• Colcannon (Irish Mashed Potatoes with Cabbage)
• The Best Mashed Potatoes (with Cream Cheese)
• Golden Mashed Potatoes (with Turmeric)
• Crock Pot Garlic Mashed Potatoes

The post Colcannon Cakes appeared first on Kitchen Treaty.

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Colcannon Recipe (Irish Mashed Potatoes with Cabbage)

Fluffy, buttery mashed potatoes with tender sautéed cabbage. SO delicious! This Irish side dish is perfect for your St. Paddy's Day meal.

Keyword colcannon, colcannon potatoes, irish mashed potatoes, mashed potatoes with cabbage

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 372kcal

Author Kare

Ingredients

• 5 tablespoons unsalted butter divided [2 tablespoons for sauteing, 3 for the potatoes] + more for serving
• 1/3 cup chopped scallions white and light green parts sliced; reserve green parts for garnish
• 2 medium cloves garlic minced
• 1/2 small head cabbage chopped; about 1 pound of cabbage
• 2 pounds russet potatoes about 6 medium potatoes; peeled and cut into 2-inch chunks
• 1/2 cup whole milk
• 1 teaspoon kosher salt + more to taste [I use more like 2 teaspoons]
• 1/4 teaspoon freshly ground black pepper + more to taste

Instructions

Cook the potatoes:

• Fill a large pot halfway with water and place over high heat. Bring to a boil and carefully add potato chunks. Boil until fork-tender, about 15 minutes. Drain in a colander and set aside.

Sauté the veggies:

• While the potatoes are cooking, saute the veggies. In a large saute pan on low heat, melt 2 tablespoons of the butter. Add the scallions and cook until bright green and beginning to become tender, about 3 minutes. Add the garlic and cook for about 30 seconds, then add the cabbage. Cook, stirring frequently, for 8-10 minutes, until vibrant green and tender. If the veggies begin to brown, reduce the heat – you want bright green and tender but not browned.

Combine and serve:

• Place the potatoes back into the pot they were boiled in. Add the milk, 3 tablespoons butter, 1 teaspoon salt, and 1/4 teaspoon ground pepper. Use a potato masher to mash the potatoes together, adding another splash milk if needed.
• Stir in the sautéed cabbage, onions, and garlic. Taste and add more salt and pepper if you'd like (I usually add at least another teaspoon of salt – potatoes need a lot of salt!)
• Spoon into a large bowl. Top with a generous pat of butter and sprinkle with a few sliced scallion greens for garnish. Serve.

Notes

Vegan/Dairy-Free Option:

Swap the butter, and milk for plant-based options. Unsweetened oat milk is especially nice in mashed potatoes.

Make-Ahead

Make colcannon up to two days ahead of time. Keep it in an airtight container in the fridge, then warm it up either in a slow cooker on warm (stir every 30 minutes or so), over the stove top, or in the oven, covered so they don’t dry out. You can also heat them it in the microwave, stirring every 30 seconds.

Can I Freeze Colcannon?

You can freeze colcannon up to one month ahead of time. Place in an airtight container, then thaw overnight in the refrigerator and heat before serving.

Nutrition

Serving: 1cup | Calories: 372kcal | Carbohydrates: 39g | Protein: 7g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 62mg | Sodium: 344mg | Potassium: 904mg | Fiber: 3g | Sugar: 3g | Vitamin A: 775IU | Vitamin C: 11mg | Calcium: 85mg | Iron: 2mg

The Story Behind the Recipe

For years I’ve been hearing about Irish Colcannon, a mashed potato dish with greens. I’ve most often seen it with cabbage, but it can be made with kale, too. I was intrigued.

So this year, I decided to make it. Holy yum! I mean, mashed potatoes are always delicious, but the garlic, scallions, and sautéed cabbage really take it to another level. I love that they include some veggies along with the deliciousness of mashed potatoes, and it’s just a super pretty green-flecked dish, too.

I’ll be making this one year-round, not just as a Saint Patrick’s Day side.

Ingredient Details

• Potatoes – I prefer russet potatoes for my colcannon because they cook up nice and fluffy. You’ll want to peel them first. You can also use red potatoes or Yukon Gold potatoes. Bonus: No peeling needed! They just need a good scrub and diced smaller so there aren’t huge hunks of peel.
• Scallions – You’ll use the white part for sautéing and the green for garnish.
• Garlic – Adds really nice flavor.
• Cabbage – You can use standard green cabbage as I do here or Napa cabbage.
• Milk – I like to use whole milk but you can use 2% or even an unsweetened plant-based milk.
• Butter – For sautéing, for the potatoes and more for serving.
• Salt & pepper

Adaptations/Variations

• For vegan/dairy-free colcannon, swap in plant-based unsweetened milk and vegan butter.
• Kale colcannon – swap in kale ribbons for the cabbage.

How to Make Colcannon – Step by Step with Pics

1. Saute your veggies and cabbage.
2. Boil the potatoes.
3. Mash the potatoes with milk and butter.
4. Stir in the sautéed cabbage.
5. Taste and add more salt and pepper if you like.
6. Serve topped with more scallions and a generous pat of butter.

I hope this St. Paddy’s Day side is a huge hit for you and your family! We are loving this one here, and I can’t wait to make it again for the big day.

The post Colcannon (Irish Mashed Potatoes with Cabbage) appeared first on Kitchen Treaty.

This classic waffle recipe results in crispy-edged, perfectly golden waffles with fluffy interiors and those classic divots that fill with butter and syrup and result in breakfast nirvana.

There are a couple of tricks to getting the perfect crispy homemade waffles, and I’m going to share everything you need to know to make delicious, easy waffles from scratch. Let’s get our breakfast on!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Waffles
• Homemade Waffle Recipe Ingredients
• Adaptation/Variation
• How to Make Waffles
• Tips for Success
• More Waffle Recipes
• More Waffle Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I have a handful of waffle recipes on Kitchen Treaty, like these impossibly light and crisp vegan waffles, almond butter waffles, and pumpkin waffles. But the waffle recipe that we actually make most often? These classic homemade waffles!

This waffle recipe is THE waffle recipe around our house. Yes, it’s a little fussy because it involves whipping the egg whites until fluffy, but trust me … it’s worth it. That’s tip #1: You’ve got to whip the egg whites. I purposely skip that step in my pancake recipes because I find they get fluffy enough with the baking powder/baking soda, but for the waffles, I think it’s really necessary.

These waffles make the perfect weekend morning breakfast. Along with fluffy buttermilk pancakes or banana pancakes, it’s our fave on Saturday and Sunday

Why You’ll Love These Waffles

• No surprises – These homemade waffles are EXACTLY what you’re expecting when you’re looking to make classic waffles.
• Crispy golden deliciousness – They cook up perfectly golden, a little fluffy inside, crispy on the edges. Waffle perfection.
• Freezer friendly – Because we’re a family of three, we can’t eat an entire batch of these waffles. That’s a good problem to have! Because they freeze perfectly. Then it’s just a matter of pulling them out of the freezer and popping them in the toaster for quick and easy breakfasts later on.

Homemade Waffle Recipe Ingredients

• Butter – I like to use unsalted butter so I can better control the amount of salt in recipes. You’ll want to melt it and let it cool a bit.
• Flour – I prefer to use all-purpose flour for a nice light waffle. Swapping in some whole wheat flour works well though, though I wouldn’t swap more than half.
• Baking powder
• Salt – I like to use fine-grain sea salt or table salt as opposed to kosher salt (the grains are too big in kosher in my opinion)
• Sugar – Granulated sugar helps these homemade waffles get nice and caramelized-golden-brown, plus a bit of sweetness is needed in a good waffle recipe, in my opinion!
• Milk – Whole or 2% dairy milk work great, though I often will use unsweetened oat milk.
• Eggs – You’ll want four total, and you’ll be separating them.
• Vanilla – A must for flavor!
• Syrup, butter, berries, peanut butter, and whatever else you want for topping. Yum!

Adaptation/Variation

• Dairy-free waffles: Use vegan butter and plant-based milk. Or, if you want completely vegan waffles, I highly recommend this light and crispy vegan waffle recipe – they’re SO good and easy!

How to Make Waffles

Click here to jump down to the full, printable recipe

1. First, melt the butter so that it has a chance to cool a bit. Then preheat your waffle iron so it’s nice and hot when your batter is ready.
2. In a large bowl, mix together the dry ingredients – flour, banking powder, salt, and sugar.
3. Set up two medium bowls. In one, mix together the milk, 2 egg yolks (whites go into the second bowl!), and vanilla. Drizzle in the butter and whisk until blended. Crack two more egg whites into the second bowl and discard the yolks (or save them for some other eggy goodness later on).
4. Whip the egg whites until they form peaks.
5. Mix the wet ingredients into the dry ingredients, then fold in the egg whites.
6. Spray your waffle iron with some non-stick cooking spray or brush with melted butter if needed, then cook your waffles. My waffle iron takes about 1/3 cup of batter per side. You don’t want it to go all of the way to the edges – that will happen when you close the waffle iron.
7. Cook until golden brown and perfect.
8. I like to stack cooked waffles on a plate and cover them with a clean dry dishtowel to keep them warm until it’s time to serve them.

Tips for Success

Separating Egg Whites

Crack your egg on a flat surface, then open it just slightly over your bowl. Let the white slide out while holding the yolk in with the shell. Gently pass the yolk back and forth between the shell halves, letting the rest of the white drip into the bowl below. Place the yolk in a separate bowl.

If a little yolk slips in or a tiny bit of shell falls in, scoop it out with a clean piece of shell. Even a small amount can keep the whites from whipping properly.

Whipping Egg Whites

Place the egg whites in a clean, dry bowl. Using a hand mixer or stand mixer, beat on medium-high speed until soft peaks form. The whites should look fluffy and hold their shape, but the tips will gently fold over when you lift the beaters.

Make sure there’s no yolk in the bowl and no grease on your equipment, or the whites won’t fluff up as well.

I hope this waffle recipe becomes your family’s very favorite, too! They’re golden, perfect, and everything you want when you’re craving waffles. If you love this recipe (or even if you don’t!) please scroll down to leave a review – that helps others find the recipe and helps me to make sure it’s the best waffle recipe there is!

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

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Homemade Waffle Recipe

This classic waffle recipe makes golden, crispy-on-the-outside, fluffy-on-the-inside waffles using simple pantry ingredients. Perfect every time.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 12 waffles

Calories 195kcal

Author Kare

Ingredients

• 1/2 cup unsalted butter melted; 1 stick
• 2 cups all-purpose flour 260 grams
• 1 tablespoon baking powder 11 g
• 1/2 teaspoon fine-grain sea salt or table salt; 4 g
• 1/4 cup granulated sugar 50 g
• 1 1/2 cups milk whole or 2% or unsweetened plant-based milk like oat milk all work great; 34 g
• 2 egg yolks
• 4 egg whites
• 2 teaspoons pure vanilla extract 8 g

Instructions

Melt the butter & preheat waffle iron

• I like to start by melting the stick of butter, so I've listed it first in the list of ingredients though it's one of the last ingredients added to the batter.
• Place the butter in a microwave-safe container and heat until melted or place in a small saucepan on the stovetop over low heat and warm until melted. Then you'll want to set it aside to cool a bit so that it doesn't cook the eggs when you mix it into the batter.
• I also like to start heating my waffle iron now so that it's ready to go once my batter is made.

Mix together the dry ingredients

• In a large bowl, whisk together the flour, baking powder, salt, and sugar.

Mix together the wet ingredients

• Set up two medium bowls. In one, mix together the milk, 2 egg yolks, and vanilla until completely combined. When adding the egg yolks to the first bowl, crack the egg whites into the second bowl.
• Whisk the melted but slightly cooled butter into the milk mixture.

Mix the dry and wet ingredients together

• Pour the dry ingredients over the wet ingredients. Use a whisk to blend the ingredients together just until a batter forms – a few small lumps are okay.

Whip the egg whites

• Add two more egg whites to whites bowl. Using a hand mixer with the whisk attachment – or a clean whisk if you feel like getting an arm workout – whip the egg whites until stiff. They should be white, fluffy, and hold a peak when you lift the mixer/whisk out of them.

Fold in the egg whites

• Using a spatula, carefully fold the egg whites into the batter. They don't have to be perfectly incorporated, just enough to where you don't see huge streaks. The idea is to keep the batter light and fluffy.

Cook

• If needed, spray your preheated waffle maker with a little cooking spray or brush with melted butter. Pour the batter into your waffle maker according to manufacturer instructions – for my waffle maker, I scoop 1/3 cup per waffle.
• Cook until golden brown, as per your individual waffle maker. Serve warm with butter, pure maple syrup, fruit, peanut butter, or whatever else you love to top your waffles with!

Storing leftovers

• Keep leftover waffles in an airtight container at room temp for up to 2 days. Reheat in the toaster. You can also freeze these waffles for up to 3 months – I just pull them straight out of the freezer and toast them.

Nutrition

Serving: 2waffles | Calories: 195kcal | Carbohydrates: 22g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 56mg | Sodium: 234mg | Potassium: 91mg | Fiber: 1g | Sugar: 6g | Vitamin A: 329IU | Calcium: 106mg | Iron: 1mg

More Waffle Recipes

• Vegan Waffles – light and crispy vegan vanilla waffles made in one bowl. So good.
• Almond Butter Waffles – a bit more protein and wonderfully crispy!
• Pumpkin Chocolate Chip Waffles – yummy!

The post Homemade Waffle Recipe (Crispy Outside, Fluffy Inside) appeared first on Kitchen Treaty.

Whipped cream is literally – you guessed it – made by whipping cream! But there are a few tips and tricks to know for the best homemade whipped cream, along with a couple must-add ingredients that will make it the best homemade dessert topping you’ve ever had!

The Story Behind the Recipe

I’ve been making homemade whipped cream for years, and as I was whipping up a batch (literally) over the holidays, I thought to myself, “Why haven’t I posted it on the blog?!”

My goal is to have a good balance of inspirational recipes along with the basic how-tos on Kitchen Treaty, so here we are with quite possible the most delicious how-to of all: How to Make Whipped Cream from heavy cream.

Why You’ll Love Homemade Whipped Cream

There’s just nothing that tastes like it! No shade on whipped cream from an aerosol can, it’s just that homemade whipped cream has a lightly sweet, uber creamy flavor and texture that can’t be beat.

Whipped Cream Recipe Ingredients

• Heavy whipping cream – Heavy whipping cream has the most fat, which makes it perfect for whipping into thick, rich, creamy heavenly bliss. Make sure it’s right-out-of-the-fridge cold for the best whippability. Totally a word.
• Powdered sugar – I really like using powdered sugar because it’s lightweight and helps to stabilize the whipped cream. Granulated sugar doesn’t work well for whipped cream because it gives it a grainy texture and also doesn’t keep as long in the fridge.
• Pure vanilla extract – You don’t have to add vanilla, but I do recommend it! Just a touch of extract adds the most wonderful flavor.

Adaptations/Variations

Peppermint Whipped Cream

Swap the pure vanilla extract for peppermint extract. You can even add a drop of red or pink food coloring for pretty color that’s more on theme.

Almond Whipped Cream

Swap the vanilla extract for 1/2 teaspoon of almond extract.

Cinnamon Whipped Cream

Add 1 teaspoon of ground cinnamon with the vanilla.

Pumpkin Spice Whipped Cream

Add 1 teaspoon of pumpkin pie spice with the vanilla.

Espresso Whipped Cream

Add 2-3 teaspoons of espresso powder with the vanilla, to taste.

Sugar Free Whipped Cream

Swap in a sugar-free powdered sugar substitute, starting with about half then adding more to taste. I like Truvia.

Chocolate Whipped Cream

Sift in 1/4 cup of cocoa powder, added with the powdered sugar. Double the powdered sugar.

How to Make Whipped Cream

1. Grab a hand mixer and affix the whisk attachment if you have one (if not, standard beater blades will work too). Or, if you have a stand mixer, use that with the whisk attachment. I like using the stand mixer because the bowl is nice and deep and it’s lower effort all-around. By the way, you can totally make whipped cream by hand! It’ll just take some work but it’s totally doable. You’ll want a big bowl and a whisk.
2. Pour your COLD heavy whipping cream into the large mixing bowl (make sure it’s cold too – doesn’t need to be ice cold or anything but make sure it’s not warm fresh out of the dishwasher or anything).
3. Start mixing on low speed, increasing the speed in 20-second increments as the whipped cream begins to thicken. 
4. Once it starts to thicken up, sprinkle in the powdered sugar (3 tablespoons to start) and the vanilla.
5. Continue whipping on high speed until it’s smooth, thickened, and forms soft peaks (lift the whisk out of the whipped cream and if the mix holds peaks for a second or two before falling back in, you’re in a good place.)
6. Taste and if you’d like it a bit sweeter, add another tablespoon of powdered sugar.
7. Continue whipping on high speed for 30-60 more seconds. If you want your whipped cream a bit thicker, you can keep mixing it, but proceed with caution: It can go from whipped cream to basically butter pretty quickly.
9. Serve right away, or you can refrigerate for up to 24 days before using. It’ll keep for about 3 days, but after 24 hours, it might soften/separate and need a little whipping refresh.

Tips for Success

• Make sure your whipping cream is right-out-of-the-fridge cold. Your bowl shouldn’t be warmer than room temp either – you can even freeze it for 10 or so minutes beforehand to help ensure maximum chill.
• When you first start mixing your heavy whipping cream, make sure you start at low speed so that it doesn’t splash anywhere. Nobody wants that!

What to Make with Whipping Cream?

• Top a simple cake with a dollop of whipped cream for a creamy counterpoint. Homemade whipped cream is especially good with Chocolate Wacky Cake or Lemon Cake.
• Pile a mix of strawberries, blueberries, and raspberries in a clear glass and top with whipped cream. Fancy yet unbelievably easy! Honestly though any fruit salad would benefit from a bit of whipping cream.
• Top fresh coffee, espresso, or a latte (like this gingerbread latte, iced pumpkin spice latte, or iced matcha latte) with whipped cream for a decadent touch.

Print

Whipped Cream Recipe (with Heavy Cream)

Keyword homemade whipped cream, whipped cream, whipped cream from heavy cream, whipped cream recipe, whipped cream recipe with heavy cream, whipping cream

Servings 4 cups

Author Kare

Equipment

• 1 stand mixer or hand mixer affixed with whisk attachment

Ingredients

• 2 cups heavy whipping cream cold
• 3-4 tablespoons powdered sugar aka confectioner's sugar
• 1 teaspoon pure vanilla extract optional

Instructions

• Pour the heavy whipping cream into a large cold mixing bowl and have a hand mixer with whisk attachment ready, or pour it into the bowl of a stand mixer fitted with a whisk attachment. Begin to mix on low, increasing the speed in 20-second increments as the whipped cream begins to thicken.
• Once the whipped cream has started to thicken, add 3 tablespoons of powdered sugar and the vanilla extract.
• Continue whipping on high speed until the whipped cream is smooth and thick, clinging to the beaters when you lift them and forming soft peaks. Be careful not to continue beating after this stage, because the whipped cream can quickly become too thick and clumpy.
• Serve immediately or refrigerate for up to 6 hours in advance. For extra fancy presentation, place the whipped cream in a piping bag with a large star tip and pipe it onto drinks, pies, cakes, etc. So pretty!

FAQs

Q: How long does homemade whipped cream last?

A:

The post Homemade Whipped Cream appeared first on Kitchen Treaty.

Chickpeas and dumplings are definitely my new favorite vegetarian comfort food!

The Story Behind the Recipe

The last Sunday of winter break is the definition of “Sunday Scaries.” I love my job and rarely feel the Sunday Scaries anymore, but this past Sunday, it was pretty rough. Winter break went way too fast!

I’m trying to embrace the week (and all of January) but with the rainy, cold, dreary weather and the letdown after Christmas and break, it’s not super easy.

That’s where comfort food like this Vegetarian Chicken & Dumplings comes into the picture! It always feels good to nourish myself through the doldrums and I’m all about cozying up with a big bowl of this creamy stew full of veggies and topped with impossibly fluffy dumplings. You’ve gotta try this one too!

Why You’ll Love Vegetarian Chicken & Dumplings

• Not complex – If you’ve made chicken and dumplings or any version of the recipe in the past, you know there are a couple of steps: Make the stew, then add the dumplings. So it’s not the simplest of recipes, but it’s also not hard, either! Just whip up the stew, top with dumplings, and simmer for a bit longer.
• Amazing leftovers! – I love to enjoy a second serving for lunch the next day or easy dinner later on in the week. The dumplings hold up surprisingly well – just a quick covered simmer on the stove and it’s comfort food part two!

Vegetarian Chicken & Dumplings Recipe Ingredients

For the stew:

• Olive oil & butter – This Vegetarian Chicken & Dumplings is thickened with a roux, which starts with a combination of olive oil and butter. I like to use both because I enjoy the flavor that both bring, but you can use 100% olive oil or 100% butter (or vegan butter!) if you prefer.
• Onion – Just your standard yellow onion will do, but if all you have is a white onion or red onion on hand, totally fine!
• Carrots – A must-have veggie in Chickpeas & Dumplings!
• Celery – I love the savoriness that a bit of celery brings, and it’s a must-have for your classic mirepoix flavors.
• Garlic
• Flour – You’ll want to use all-purpose flour here.
• Poultry seasoning – A seasoning mix made with marjoram, thyme, sage, and rosemary. It’s easy to find in the spices section of most grocery stores, or you can make your own poultry seasoning at home.
• Thyme – Most poultry seasoning already has thyme, but I love the flavor thyme brings so I like to add some extra.
• Vegetable broth – You can buy it at the store, use veggie Better than Bouillon, or make your own vegetable broth at home (I have a slow cooker veggie broth recipe that I love!)
• Salt – I almost always use kosher salt in my cooking. I start with a little then taste and add more at the end if I feel it needs it.
• Milk – Just your standard 2% or whole dairy milk will work here, or I will often swap in unsweetened oat milk.
• Chickpeas – Just one can, drained.
• Peas – Peas are a classic component of traditional chicken and dumplings, so I was sure to keep them in my vegetarian version, too! I like to use frozen peas.
• Parsley – For a touch of green and herbaceous flavor.

For the dumplings:

• Flour – More all-purpose flour.
• Baking powder
• Parsley – Fresh parsley is not strictly necessary, but I love the touch of herbal flavor and color that it brings to the dumplings.
• Salt
• Butter – Make sure it’s nice and cold so it can be cut into the flour mixture with ease.
• Milk – Again, you can use dairy milk here or unsweetened plant-based milk.

Adaptations/Variations

• Swap in heavy cream for the stew – Use heavy whipping cream in place of some or all of the milk in the stew for a richer, creamier Chickpeas & Dumplings.
• Make it vegan/dairy-free – Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk. It’s just as delicious as the dairy-full version!

How to Make It

This Vegetarian Chicken and Dumplings recipe is made in two steps – first, whip up the stew, then top with the simple dumpling mixture and simmer until cooked through.

Tips for Success

• Don’t over-mix the dumplings: If you stir them too much, you risk developing the gluten in the dumplings which can make them tough instead of fluffy and tender.
• Test a dumpling to make sure they’re cooked through. Lift a dumpling out of the pot, put it on a plate, then cut it in half. It should be nice and puffy – not doughy – inside. 

I hope this Vegetarian Chicken & Dumplings recipe is a huge comfort-food winner for your family! We are absolutely in love with the cozy vibes and hearty rib-sticking goodness of this one.

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Vegetarian Chicken & Dumplings (with Chickpeas) Recipe

Hearty chickpeas stand in for chicken in this cozy, creamy stew covered with fluffy dumplings. This one is deceptively easy and pretty much the ultimate vegetarian comfort food!

Keyword chickpeas and dumplings, vegetarian chicken and dumplings

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 508kcal

Author Kare

Ingredients

For the stew:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 4 medium carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons poultry seasoning
• 1/2 teaspoon dried thyme
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt plus more to taste
• 1/4 cup milk
• 15 ounces chickpeas 1 can; drained and rinsed
• 1 cup frozen peas
• 2 tablespoons minced fresh parsley plus more for garnish

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon minced fresh parsley
• 1 teaspoon kosher salt
• 3 tablespoons cold unsalted butter
• 1 cup milk

Instructions

Make the stew

• Place a medium or large Dutch oven or soup pot over medium-low heat. Add the butter and olive oil. When warm, add the onion, carrots, celery, and garlic. Sweat the veggies until tender and soft, about 8 minutes. If the vegetables begin to brown, lower the heat – you only want to sweat them.
• Add the 1/3 cup flour along with the poultry seasoning, thyme, and salt. Cook, stirring frequently, for 3 minutes .
• Stream in the vegetable broth, stirring to pick up any bits that are stuck to the pot. Stir in the milk.
• Increase heat to medium high and cook, stirring frequently, until thickened, about 5 minutes. Stir in the drained chickpeas, frozen peas, and 2 tablespoons parsley. Taste and add more salt if you feel it needs it.

Make the dumplings

• In a medium size bowl, stir together the flour, baking powder, parsley, and salt. Add the butter and use a pastry blender to mix it into the flour while cutting it into little pieces. You can use your fingers to help distribute the butter through the flour mix. You want the butter to be about the size of oats. Add the milk and stir with a fork JUST until combined; do not over-mix, or you risk developing the gluten in the dumplings which can make them tough.
• Using two soup spoons, scoop out dumplings, transferring each dumpling from one spoon to the next once or twice until slightly rounded, then pushing the dumpling off of the spoon into the simmering soup. Repeat with the rest of the dumpling batter, evenly covering the pot of soup – you should have 10-12 dumplings.
• Reduce the heat to low and place the lid on the pot. Simmer covered until the dumplings are cooked through, about 15 minutes. You can lift a dumpling out of the pot, put it on a plate, and cut in half to check for doneness. It will be puffy and not doughy inside.
• Garnish with a few more pinches of parsley and serve.

Notes

Vegan/Dairy-Free Option

Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk.

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or covered on the stovetop, stirring occasionally. 

Nutrition

Serving: 1g | Calories: 508kcal | Carbohydrates: 72g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 1091mg | Potassium: 578mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7563IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 6mg

More Vegetarian Comfort Food Recipes

• Chickpea & Noodle Soup
• The Best Baked Mac & Cheese Recipe Ever
• Veggie Pot Pies
• Super Easy Crock Pot “Baked” Ziti

The post Vegetarian Chicken & Dumplings (with Chickpeas) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Cranberry Baked Brie
• Cranberry Baked Brie Recipe Ingredients
• How to Make It
• More Holiday Appetizer Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

It’s Christmas Eve, and I don’t know about you, but for me this year Christmas came extra fast!

I hate to say it, but I’m finding myself taking a lot of shortcuts this year. This is the first year, for instance, that I officially cut myself loose from creating and sending Christmas cards. They were so fun and special, but labor-intensive, expensive, and I never managed to order them or send them out in time. Stress, gone!

I’m also finding that simple, easy recipes are the name of the game. Nothing complicated for me this year, thanks!

That’s where this two-ingredient cranberry-baked brie comes in. It barely warrants a recipe – you literally just bake a wheel of brie with cranberry sauce on top.

The result is warm, gooey, cheesy, a little salty, a little tangy-sweet, and SO GOOD. Put your melty wheel of cranberry-smothered brie on a wooden board, gather some crackers and grapes and maybe some sugared rosemary and sugared cranberries around, and guests will be SO happy. I promise!

Why You’ll Love Cranberry Baked Brie

• Crowd pleaser – It feels fancy and elegant, but is so easy to make. Everyone loves it.
• Super simple – We’re talking two ingredients and a couple of minutes hands-on time!
• CHEEESE – I mean it’s melty cheese.

Cranberry Baked Brie Recipe Ingredients

• Brie cheese – You’ll want a small wheel, about 8 to 10 ounces.
• Cranberry sauce – You can just grab canned, but I love homemade cranberry sauce. This cranberry orange sauce or spiced cranberry sauce are both phenomenal in this Cranberry Baked Brie.

How to Make It

1. Cut the top layer of the brie rind off and discard it.
2. Place the brie cheese on a parchment-lined baking sheet.
3. Top with the cranberry sauce.
4. Bake until melty and serve with crackers. That’s it!

I hope this melty, cheesy, sweet-and-savory appetizer is as beloved by you and your family as it is ours! It’s perfectly seasonal, is super easy to make, and is such a crowd pleaser. Only have 5 minutes? Cranberry Baked Brie to the rescue!

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Cranberry Baked Brie Recipe

The easiest warm and cheesy appetizer ever! Savory, creamy brie + tart, sweet cranberry sauce = a match made in heaven.

Keyword baked brie cheese, cranberry baked brie, cranberry brie

Prep Time 5 minutes minutes

Servings 8

Calories 449kcal

Author Kare

Ingredients

• 1 wheel brie cheese 8 – 10 ounces
• 1 cup cranberry sauce canned or homemade

Instructions

• Preheat the oven to 350 degrees Fahrenheit.
• Cut the rind off the top of the brie cheese. Place the wheel of cheese into a pie plate or other dish or cookie sheet with sides.And have a terrific, fun, and safe New Year’s Eve!
• Pour the cranberry sauce over the top and spread it almost to the edges.
• Bake for 15 minutes until warmed through and melty. Serve immediately with crackers and/or crostini.

Nutrition

Calories: 449kcal | Carbohydrates: 113g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 1mg | Sodium: 20mg | Potassium: 80mg | Fiber: 3g | Sugar: 89g | Vitamin A: 124IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 1mg

More Holiday Appetizer Recipes

• Marinated Cheese & Olive Skewers
• Caprese Tortellini Skewers
• Kale & White Bean Dip
• Christmas Charcuterie Board

The post Cranberry Baked Brie Recipe (Simple Holiday Appetizer) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Slow Cooker Baked Ziti
• Crock Pot Baked Ziti Recipe Ingredients
• How to Make It
• Tip for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.

This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.

I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.

I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.

Why You’ll Love Slow Cooker Baked Ziti

• Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
• Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.

Crock Pot Baked Ziti Recipe Ingredients

• Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
• Crushed canned tomatoes – You’ll need one large can (28 ounces).
• Water – Two cups to help cook the pasta.
• Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
• Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
• Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
• Salt & pepper
• Heavy cream
• Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
• Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
• Parmesan cheese

How to Make It

1. First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
2. Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
3. Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
4. Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
5. Garnish with more basil if you like and serve.

Tip for Success

• Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.

I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.

More Easy Pasta Recipes

• The Laziest Lazy Lasagna Ever
• Butternut Squash & Spinach Pasta Pie
• Baked Boursin Pasta
• Baked Mac & Cheese Recipe

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Crock Pot Baked Ziti

The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce … what's not to love? Everything cooks right in the Crock Pot – even the pasta.

Keyword crock pot baked ziti, crock pot creamy tomato pasta, slow cooker baked ziti

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 servings

Calories 395kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 12 ounces dry penne or ziti pasta
• 28 ounces crushed tomatoes 1 large can
• 2 cups water
• 2 teaspoons granulated sugar optional*
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
• 4 ounces mozzarella cheese shredded; about 1 cup; divided
• 1/4 cup shredded Parmesan cheese divided

Instructions

• Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
• Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
• Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
• Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.

Notes

* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It’s good either way.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave. 

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 563mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

The post Crock Pot Baked Ziti appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These White Chocolate Cranberry Cookies
• Orange Cranberry Chocolate Chip Cookie Ingredients
• How to Make Them
• Tips for Success
• Freezer-Friendly Christmas Cookies
• More Holiday Cookie Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Last year, I shared a recipe for Christmas Chocolate Chip Cookies which is basically a Christmas-ified version of classic chocolate chip cookies. They were super fun and I really liked having an excuse to put a year-round classic like chocolate chip cookies on my Christmas cookie platter.

So this year, I thought I’d set out to make another chocolate chip cookie that’s gotten into the Christmas spirit!

I wanted an cranberry orange cookie flavor flavor profile, and white chocolate goes perfectly. So I revisited my oldie-but-goodie recipe for white chocolate macadamia nut cookies, making them a bit thicker and chewier, with a generous amount of orange zest + dried cranberries. It was love at first bite!

Why You’ll Love These White Chocolate Cranberry Cookies

• No chilling required – The dough comes together quickly and they’re in the oven in no time.
• Brown sugar chewy perfection – These cranberry white chocolate chip cookies have the perfect consistency. They’re crisp around the edges, chewy and soft in the middle.
• Super easy – Just about as easy as classic chocolate chip cookies! Just mix, drop, and bake.
• Perfect for the holidays – With cranberry, orange flavors, and white chocolate these cookies are super Christmassy!
• Sturdy and portable – Perfect for mailing care packages or for a Christmas cookie exchange.

Orange Cranberry Chocolate Chip Cookie Ingredients

• Butter – You’ll want unsalted butter. Make sure it’s room temp so it’s soft enough to be able to beat and mix with the sugars.
• Brown sugar – I like to use dark brown sugar in these cookies.
• Granulated sugar – Your standard white sugar.
• Orange zest – Zested from around two medium-size oranges. I usually just grab a couple of navel oranges.
• Eggs
• Pure vanilla extract
• Flour – All-purpose.
• Baking soda
• Salt – I like to use fine-grain sea salt in my baked goods.
• White chocolate chips
• Dried cranberries – If you prefer, you can swap in dried cherries, but you may want to chop them up a bit first (I personally find them a bit large for cookies)

How to Make Them

1. Using either a stand mixer or hand mixer, beat the butter until it’s pale and fluffy, then add the sugars and orange zest. Mix until well-combined.
2. Add the eggs one at a time, beating them in each time.
3. Mix in the vanilla extract.
4. In a separate bowl, sift together the flour, baking soda, and salt, then add the dry ingredients into the wet ingredients.
5. Mix until it forms a dough, then stir in the white chocolate chips and cranberries.
6. Scoop onto a baking sheet and bake until golden-edged.
7. Cool on the baking sheet for about 5 minutes, then transfer to a wire rack to cool completely.

Jump to the full, printable recipe

Tips for Success

• For perfectly round chocolate chip cookies, invert a drinking glass over the freshly baked cookie (still on the cookie sheet) and move it in a circular motion around the cookie. This will help rein in any odd edges for a round shape.
• Top with extra white chocolate chips and cranberries for a prettier look that tells everyone exactly what’s in these delicious cranberry white chocolate chip cookies!

Freezer-Friendly Christmas Cookies

To freeze baked cookies, cool completely then transfer to a freezer-safe container with airtight lid or a freezer bag. They’ll keep well for up to 3 months. Thaw at room temperature for about 30 minutes and you’re good to go!

To freeze and bake later, scoop balls of dough onto a baking sheet and place in the freezer. Once frozen, transfer to a freezer bag and label. They keep for up to 3 months. To bake, simply pull a few out, line on your baking sheet, and bake for a minute or two extra.

I hope these Orange White Chocolate Cranberry Chocolate Chip cookies are as big a hit with your family as they are with mine! They’re chewy and holiday-coded and perfect for cookie platters. We love ’em!

If you make these, I’d love your star rating! It’s super helpful for other readers (and helps my small business grow).

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Orange Cranberry White Chocolate Chip Cookies

No ordinary chocolate chip cookies, these orange cranberry white chocolate chip cookies are a little more elegant and a lot more festive. Thick and chewy with soft centers, a hint of orange, creamy white chocolate, and chewy dried cranberries.

Keyword cranberry white chocolate cookies, orange cranberry white chocolate chip cookies, white chocolate chip cookies

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 36 cookies

Calories 189kcal

Author Kare

Ingredients

• 1 cup unsalted butter, room temperature 2 sticks
• 3/4 cup packed dark brown sugar
• 3/4 cup granulated sugar
• 2 tablespoons fresh orange zest from about 2 medium oranges [I use navel]
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 1/2 cups all-purpose flour 420g
• 1 teaspoon baking soda 8g
• 1 teaspoon fine-grain sea salt 7g
• 2 cups white chocolate chips 12 ounces
• 3/4 cup dried cranberries

Instructions

• Preheat oven to 350 degrees Fahrenheit.
• In the bowl of a stand mixer affixed with paddle attachment, beat the butter on medium speed until pale and fluffy, about 2 minutes (or use a large bowl and a hand mixer).
• Add the brown sugar, white sugar, and orange zest. Continue beating on medium speed for about 2 minutes.
• Add the eggs one at a time, continuing to beat each time until well-incorporated. Mix in the vanilla.
• In a medium bowl, sift together the flour, baking soda, and salt.
• With the mixer on low speed, carefully add the dry ingredients to the wet ingredients and mix just until the ingredients are incorporated. Stir in the white chocolate chips and dried cranberries.
• Scoop 2-tablespoon-size balls (I use a #30 cookie scoop) onto a baking sheet, spaced at least a couple of inches apart.
• Bake for about 10 minutes, until edges of cookie begin to turn golden. Remove cookies from the oven and let sit for 5 – 10 minutes on the cookie sheet so the cookie can start to set, then transfer to a wire rack to cool completely.
• Cookies stay fresh when kept in a sealed container at room temperature for 3 – 4 days, or can be frozen for up to two months.

Nutrition

Serving: 1cookie | Calories: 189kcal | Carbohydrates: 26g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 55mg | Fiber: 1g | Sugar: 16g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 1mg

More Holiday Cookie Recipes

• Chocolate Crinkle Cookies (vegan)
• Christmas Sugar Cookies
• Christmas Chocolate Chip Cookies
• Mini Gingerbread Cookies
• Gingerbread Trees

The post Orange Cranberry White Chocolate Cookies appeared first on Kitchen Treaty.

The Story Behind the Recipe

I wanted to share an easy, kid-friendly, adorable Christmas dessert this year, and these Reindeer Cupcakes were perfect! I love how easy they are to make – just pipe on the chocolate buttercream, plop on the antlers, nose, and eyes, and adorableness awaits.

Why You’ll Love These Reindeer Cupcakes

• From scratch recipe – The homemade cupcakes and that chocolate buttercream are to die for! But no shade if you go with cake mix and premade frosting – you can still easily add antlers, eyes, and nose for Reindeer Cupcakes!
• SUPER easy – I love that there’s no extra work to prepping the elements for decorating your reindeer cupcakes. All you need are store-bought chocolate covered pretzels, red M&Ms, and candy eyes.
• Make ahead – You can make these reindeer cupcakes ahead of time and refrigerate them until you’re ready to serve them. Less work over the busy holidays!

Reindeer Cupcakes Recipe Ingredients

For the chocolate cupcakes:

• Cocoa powder – You’ll want unsweetened cocoa powder; Dutch process is the way to go. I use straight up Hershey’s or Ghirardelli for my cocoa powder.
• Coffee – Freshly brewed coffee. I promise your chocolate cupcakes won’t taste like coffee! Just a half cup or so really highlights the chocolate flavors.
• Eggs – Two large eggs.
• Sour cream – I like to use full-fat sour cream. You can substitute buttermilk here, too, if that’s all you have.
• Vanilla – Pure vanilla extract.
• Flour – All-purpose flour.
• Baking soda & baking powder
• Salt – I like to use fine-grain sea salt in my baking.

For the chocolate buttercream:

• Butter – Make sure it’s at room temp so it’s nice and soft, otherwise it will be hard to blend.
• Powdered sugar
• Salt
• Cocoa powder
• Vanilla
• Heavy whipping cream

For decorating:

• Chocolate covered pretzels – You can find these in the snack section or sometimes I find them in bulk.
• M&Ms – Red M&Ms make the perfect nose. Buy a bag of M&Ms and pick out the red ones, then enjoy the rest while you’re whipping up your reindeer cupcakes!
• Candy eyes – Found the baking section of many grocery stores.

How to Make the Cupcakes & Frosting

1. First, make your cupcakes. You’ll want to whisk together the cocoa powder and the coffee in a small bowl until liquified into chocolatey goodness.
2. Next, whisk together the wet ingredients, then sift the dry ingredients over the top. Mix together just until combined, and fill your lined muffin cups.
3. Bake the cupcakes just until a toothpick inserted into the center comes out clean, then pull them out to cool.
4. Whip up the frosting by beating the butter, powdered sugar, cocoa powder, and salt together, then drizzle in the vanilla and heavy whipping cream and whip until light and fluffy.

How to Decorate Reindeer Cupcakes

1. Pipe the frosting onto the cooled cupcakes with an open-star tip.
2. Press the pretzels into each side of the frosting.
3. Gently press in the nose and the eyes.

Tips for Success

• Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
• The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
• Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
• Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
• When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
• Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
• Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.

I hope you love these Reindeer Cupcakes as much as my family and I do! They’re cute and festive and absolutely delicious. Rudolph approves!

Print

Reindeer Cupcakes Recipe

These cute Christmas cupcakes are guaranteed to steal the show at any holiday potluck or party! The cake is rich, moist, and tender and topped with the creamiest whipped chocolate buttercream frosting. Chocolate covered pretzels make the perfect antlers, then they're finished with candy eyes and an M&M nose.

Course Dessert

Keyword christmas cupcakes, reindeer cupcakes, rudolph cupcakes

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12 cupcakes

Calories 385kcal

Author Kare

Equipment

• 1 standard-size muffin tin
• 1 stand mixer or hand-held mixer

Ingredients

For the chocolate cupcakes:

• 1/2 cup Dutch process cocoa powder
• 1/2 cup freshly brewed black coffee*
• 2 large eggs
• 1/2 cup sour cream
• 2 teaspoons pure vanilla extract
• 1 cup all-purpose flour spooned and leveled
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon fine-grain sea salt or table salt

For the chocolate buttercream:

• 1 cup unsalted butter softened to room temperature; 2 sticks
• 3 1/2 cups powdered sugar
• 1/8 teaspoon fine-grain sea salt or table salt
• 1/2 cup Dutch-process cocoa powder
• 2 teaspoons pure vanilla extract
• 3-4 tablespoons heavy whipping cream

For decorating:

• 24 chocolate-covered pretzels
• 12 red M&Ms
• 24 candy eyes

Instructions

Make the chocolate cupcakes:

• Preheat the oven to 350°F. Line a 12-cup muffin pan with paper liners and set aside.
• In a small heatproof bowl, whisk together the cocoa powder and hot coffee until smooth. Set aside to cool.
• In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, sour cream, and vanilla until well-combined, about 1 minute. Pour in the cooled chocolate mixture and whisk again until the batter is uniform in color.
• Place a sifter over the bowl and sift the flour, baking soda, baking powder, and salt directly over the wet ingredients. Use a spatula to gently fold everything together just until combined. The batter will be thin – this is exactly how it should look.
• Divide the batter evenly between the cupcake liners, filling each about 3/4 full.
• Bake in the center of the oven until the tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, 22-28 minutes (for my oven, it took more like 28 minutes, but if your oven runs hotter, it may more on the 22 minute side. I suggest checking them early on.) The cupcakes will be flat on top, not rounded like a muffin.
• Allow the cupcakes to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.

Make the chocolate buttercream:

• In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld mixer), beat the butter until smooth. Add the powdered sugar, cocoa powder, and salt and mix on low speed until the mixture looks combined but still crumbly.
• Slowly add the vanilla and 3 tablespoons of the cream while on low speed, then increase the speed to medium-high and beat for 4-5 minutes until light, fluffy, and smooth. If the frosting seems too thick to pipe onto the cupcakes, add the remaining 1 tablespoon of cream.
• Transfer the buttercream to a piping bag fitted with a large open-star top (such as Wilton 1M). Pipe generous swirls onto each cooled cupcake.
• Press two pretzels into the top for antlers, add a red M&M nose, and finish with two candy eyes.
• Serve immediately or store in the fridge for up to 3 days until ready to serve.

Notes

* If you prefer not to use coffee, you can simply replace it with ½ cup of boiling water instead. The purpose of the coffee is to intensify the chocolate flavor, not to add a coffee taste, so the cupcakes will still be deliciously chocolatey without it.

Tips for Success

• Don’t skip the step of whisking cocoa powder with hot coffee first as it “blooms” the cocoa, unlocking its deepest flavor and creating that luxurious dark-chocolate color.
• The batter will be runnier than a typical cupcake mix, which is what makes these cupcakes light and plush once baked.
• Bake cupcakes JUST until a toothpick inserted into the center comes out clean. This helps ensure moist – not overbaked and dry – cupcakes.
• Make sure your frosting is thick. You want to be able to place the “antler” pretzels into the frosting and have them hold.
• When whipping the buttercream, take your time. Several minutes of beating transforms it from dense to cloud-like. If the frosting feels too thick, add a tablespoon of cream at a time until it reaches the perfect piping consistency. Conversely, if it’s too soft, pop it into the fridge for 10–15 minutes before decorating.
• Work quickly after piping on the frosting. For neat reindeer faces, press the pretzels and candies into the frosting immediately
• Refrigerate for sturdier Rudolph cupcakes. 15-30 minutes in the fridge will help firm up the frosting, helping the decorations to stay put especially when having to pack up these cupcakes and take them somewhere.

Storage

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Keeps up to 5 days; bring to room temperature before serving.
• Freezer: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the fridge and frost fresh.

Nutrition

Serving: 1cupcake | Calories: 385kcal | Carbohydrates: 50g | Protein: 4g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 181mg | Potassium: 162mg | Fiber: 3g | Sugar: 36g | Vitamin A: 629IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 2mg

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