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 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.

Plus, it’s really easy to make – and an absolute crowd pleaser!

The Story Behind the Recipe

I love a good snacking cake! Something that cooks up perfectly in an 8×8 pan is ideal, like this chocolate wacky cake or banana spice cake.

This time, I wanted to create a cake that made use of the humble sweet potato. I know sweet potato pies are a thing, but sweet potato cake?! Mashed sweet potato makes a thick, rich puree, similar to pumpkin, and I knew the rich depth of sweet potatoes would be enhanced perfectly by dark brown sugar, cinnamon, and ginger.

I also had a hunch that sweet potato puree would result in a wonderfully moist cake with a perfect crumb – and I am so pleased that hunch proved true! This tender, moist sweet potato cake is SO delicious.

Why You’ll Love This Cake

• Easy to make. Yes, you need to bake your sweet potatoes first, but it’s a pretty hands-off task. I love the idea of incorporating baked sweet potatoes for dinner, and baking some extra for this cake a day or two later. But otherwise, it’s a simple situation of mixing together the wet ingredients, then the dry, then folding them together and baking. Easy peasy.
• Travels well. Just cover and go! Plus, if you take this to a friend’s place or a potluck, you’ll be the most popular person there.
• Unique yet familiar. Sweet potato cake is not something you see every day, but it’s super comforting at the same time. Similar to pumpkin cake but richer with deeper notes of flavor.

Sweet Potato Cake Recipe Ingredients

For the cake:

• Sweet potatoes – You’ll need 2 medium sweet potatoes, about 1 pound total.
• Vegetable oil – I love how moist and tender vegetable oil makes cakes. If you prefer, you can use canola oil. For a less-refined option, coconut oil or melted unsalted butter will also work.
• Granulated sugar & brown sugar – I like a combo of both granulated white sugar and some dark brown sugar for rich, deep flavor.
• Eggs – You’ll want three large eggs.
• Vanilla – Pure vanilla extract adds a mellow sweetness.
• Flour – I like to use all-purpose flour for this sweet potato cake for a nice tender crumb.
• Baking powder & baking soda – Leaveners add lift to the cake.
• Spices – Gground cinnamon, ground ginger, and ground nutmeg.
• Salt – I like to use fine-grain sea salt in my baking because you don’t get little bits of salt (like when you use a coarser salt like kosher). Table salt will work too.

For the frosting:

• Butter – You’ll want to start with unsalted butter. Make sure it’s at room temp so it whips up easily.
• Cream cheese – Leave it on the counter for a couple of hours before starting so that it softens.
• Salt – Just a bit of sea salt to help counter the sweetness of the sugar.
• Powdered sugar – Also known as confectioner’s sugar.
• Vanilla – Pure vanilla extract adds the perfect flavor to cream cheese frosting. I love it!

How to Make Sweet Potato Cake

1. First, you’ll want to bake your sweet potatoes. Here is a tutorial for perfect baked sweet potatoes – they’re easy! Bake them for around 40 minutes, until soft. Let them cool, then peel them and add them to a large mixing bowl.
2. Mash the sweet potatoes with a potato masher until smooth. You should have about 2 cups worth of mashed sweet potatoes, or 456 grams. I like to measure or weigh just to be sure, but I find that one pound worth of sweet potatoes is just right.
3. Add the oil, sugars, eggs, and vanilla to the baked potato puree. Mix together until smooth.
4. Add the flour, baking powder, baking soda, spices, and salt to a medium bowl and whisk it together.
5. Dump the dry ingredients over the wet, then mix it tighter just until combined.
6. Spread the batter into a greased 8×8 baking pan.
7. Bake until a toothpick inserted into the center of the cake comes out clean, 40-50 minutes.
8. Remove the cake from the oven and let it cool.
9. Make the cream cheese frosting, then frost the cake with a thick layer of the frosting. Yum!

Tips for Success

• Don’t overbake! Bake your sweet potato cake JUST until a toothpick inserted into the center comes out clean. If you bake it for too long, it can end up being a bit dry.
• Whip your cream cheese. When making the frosting, don’t skip the step of whipping the butter and cream cheese first. Otherwise, your frosting could end up lumpy.

I hope this Sweet Potato Cake is a massive hit for you and your loved ones! It has been a smashing success in our family, and I foresee many years of making this cake over and over again.

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Spiced Sweet Potato Cake Recipe

A warmly spiced, cozy cake with the perfect tender crumb! A generous lid of vanilla cream cheese frosting seals the deal.

Course Dessert

Diet Vegetarian

Keyword sweet potato cake

Prep Time 15 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 9 pieces

Author Kare

Ingredients

For the sweet potato cake:

• 2 cups mashed cooked orange sweet potatoes 2 medium sweet potatoes; 456 grams
• 1 cup vegetable oil or canola oil, or your favorite neutral oil [can use coconut oil or melted butter]
• 1 cup granulated sugar 215g
• 1/2 cup dark brown sugar 113g
• 3 large eggs
• 1 teaspoon pure vanilla extract 5g
• 2 cups all-purpose flour 280g
• 1 1/2 teaspoons baking powder 6g
• 1/2 teaspoon baking soda
• 1 tablespoon ground cinnamon 12g
• 2 teaspoons ground ginger 4g
• 1/2 teaspoon freshly ground nutmeg 1g
• 1 teaspoon fine-grain sea salt 7g

For the vanilla cream cheese frosting:

• 1/2 cup unsalted butter softened; 1/2 cup; 113g
• 8 ounces cream cheese softened; 226g
• 1/8 teaspoon fine-grain sea salt
• 4 cups powdered sugar 460g
• 2 teaspoons pure vanilla extract 10g

Instructions

Make the cake

• First, bake the sweet potatoes. Preheat your oven to 400°F. Scrub your sweet potatoes and dry them. Rub with olive oil and prick each one 2-3 times with a fork. Bake until soft, 30-40 minutes. Cool to room temperature.
• Reduce the oven heat to 350°F. Spray an 8×8 cake pan with non-stick spray or rub with butter or vegetable oil.
• Peel cooled sweet potatoes and add them to a large mixing bowl. Use a potato masher to mash them until smooth. You should have about 2 cups worth of mashed sweet potatoes potatoes, or 456 grams. I just make sure I have about a pound of cooked sweet potatoes I'm adding.
• Add the oil, granulated sugar, brown sugar, eggs, and vanilla. Whisk together until smooth.
• In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt.
• Pour the dry ingredients over the wet. Use a whisk to mix the ingredients together, switching to a spatula once the mixture is too thick. Mix just until combined.
• Pour the batter into the prepared cake pan.
• Bake until a toothpick inserted into the center comes out clean, 40-50 minutes.
• Remove from oven and place on a wire rack to cool.

Make the frosting

• Place butter, cream cheese, and salt into a large bowl. Using a hand mixer, mix the ingredients together until smooth and a little fluffy. Sift the powdered sugar in. Mix on low speed, increasing to medium as the powdered sugar gets mixed in, scraping down the sides as needed.
• Add the vanilla. Mix it in with the hand mixer, continuing to scrape down the sides as needed.
• Top the cooled cake with frosting and spread evenly with an offset spatula or butter knife.
• Serve immediately or store in the fridge for 3-4 days. Because of the cream cheese frosting, this cake should be stored in the refrigerator.

Notes

* Cooking time is for both the cake and the sweet potatoes. 

Storage notes

Store cake in the refrigerator. It should last around 5 days. 

More Cake Recipes

• Chocolate Wacky Cake
• Meyer Lemon Cake
• Mom’s Hazelnut Cake
• Banana Spice Cake

The post Spiced Sweet Potato Cake with Vanilla Cream Cheese Frosting appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

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

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

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Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

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

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

Step away from the Starbucks – this iced pumpkin spiced latte brings all the fall vibes in the most frugal way.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Iced Pumpkin Spiced Latte
• Ingredients
• How to Make This Iced Pumpkin Spice Latte
• Tips for Success
• More Pumpkin Coffee Recipes

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

The Story Behind the Recipe

I’m a pumpkin coffee fiend. There’s just something about that first cozy, fragrant sip of pumpkin spice coffee that just brings me firmly into autumn mode.

I especially love iced pumpkin spice coffee drinks for when the September days are warm, but fall is in the air. I’ve created recipes for a dairy-free pumpkin cream cold brew coffee, pumpkin spice iced coffee, and a dairy-free pumpkin spice creamer, along with a more general pumpkin spice syrup that turns any cup of coffee into a sip of fall.

For this pumpkin coffee drink, I wanted to create a super simple and easy pumpkin iced latte recipe. No brewing up a separate syrup, no blenders … just an easy iced pumpkin spiced latte that goes from idea to sipping in just a few minutes.

I took the idea that I also use in my Iced Matcha Latte recipe – a mason jar, a lid, and some shaking – and developed an iced pumpkin spice latte that, in my opinion, nails it!

Why You’ll Love This Iced Pumpkin Spiced Latte

• One dish – No need to dirty a blender or a pan. Instead, this iced pumpkin spice latte is made right in a mason jar! Then just plop in a straw and you’re ready to drink.
• Just a few minutes to make – For me, the thing that takes the longest is brewing the espresso in my little stovetop espresso maker. From there it’s just a matter of chilling the coffee and mixing everything together.

Ingredients

• Espresso – You’ll want a couple of shots of your favorite espresso. If you don’t have espresso beans or a brewer on hand, you can use strong coffee instead.
• Ice
• Milk – I’m partial to oat milk in my iced pumpkin spice latte. It’s super rich and creamy! But you can use whichever milk you prefer, from dairy milk to almond, soy, oat, or hemp.
• Pumpkin puree – We don’t go crazy with the pumpkin here; instead, just a tablespoon is all that’s needed to add some color and flavor. Plus, we’ve gotta have real pumpkin in our pumpkin spice iced latte!
• Pure maple syrup – I really like using maple syrup because I don’t have to worry about little grains of sugar needing to dissolve (like with granulated sugar). That said, you can totally use plain sugar instead. Just keep in mind it’ll need a bit of time to dissolve.
• Vanilla – A touch of pure vanilla extract adds a mellow sweetness. If you prefer a product without alcohol, you can use vanilla beans, powder, or a paste.
• Pumpkin pie spice – I’ve found that in this iced pumpkin spice latte recipe, a little pumpkin spice goes a long way. If you don’t have pumpkin pie spice on hand, you can make pumpkin pie spice at home, or use a large pinch of ground cinnamon along with smaller pinches of ginger, nutmeg, and cloves.
• Salt – Just a pinch of fine sea salt helps to highlight and round out the sweetness. Trust me!

How to Make This Iced Pumpkin Spice Latte

1. Brew your espresso and let it cool for a few minutes, until no longer steaming.
2. Pour the espresso into a mason jar. Add some of the ice, screw on the top, and shake vigorously (but carefully!) until the outside of the jar is cold and the coffee has cooled down.
3. Add the milk, pumpkin, maple syrup, vanilla, spices, and the pinch of salt.
4. Screw the lid back on and shake, shake, shake until everything is homogenous and the mixture has gotten somewhat foamy.
5. Add the rest of the ice – more or less as desired.
6. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg. Add a straw and drink in the fall goodness!

Tips for Success

• For a less watered-down pumpkin spiced iced latte, make some coffee ice cubes in advance, then thank me later!
• If you don’t have a mason jar, you can use a cocktail shaker to get the latte nice and cold. If you don’t have either, just stir it really, really well. The idea is to get it nice and cold and to get the spices and pumpkin blended in super well so your pumpkin spice iced latte is super creamy and delicious.

I hope this Iced Pumpkin Spice Latte brings you so much fall joy! I just love the coziness that fall brings, and coffee is already inherently cozy, so iced pumpkin spiced latte = off the charts autumn perfection! 🎃

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Iced Pumpkin Spice Latte

A big creamy icy coffee drink full of pumpkin spice flavors? Yes please! This Iced Pumpkin Spice Latte is especially easy to make so you can get to sipping ASAP.

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 1 glass

Calories 200kcal

Author Kare

Ingredients

• 2 shots espresso or 1/3 cup strong coffee
• 1-2 cups ice
• 1 cup oat milk or milk of choice
• 1 tablespoon pumpkin puree
• 1 tablespoon pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pumpkin pie spice
• pinch fine sea salt

Topping

• whipped cream
• dash ground cinnamon or pumpkin pie spice

Instructions

• Brew espresso (or coffee) and let it cool for 5-10 minutes, until no longer steaming.
• Pour espresso into a 24- or 32-ounce mason jar. Add 1/2 cup of the ice cubes. Screw on the lid and shake until the espresso has cooled down.
• Add the milk, pumpkin, pure maple syrup, vanilla, pumpkin pie spice, and pinch of salt.
• Screw on the lid and shake well, until all ingredients are mixed together and the mixture has gotten a bit foamy.
• Add the remaining ice. Top with whipped cream and a dash of pumpkin pie spice or ground cinnamon. Plop in a straw and enjoy!

Nutrition

Serving: 1glass | Calories: 200kcal | Carbohydrates: 40g | Protein: 4g | Fat: 3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 137mg | Potassium: 269mg | Fiber: 2g | Sugar: 31g | Vitamin A: 2828IU | Vitamin C: 1mg | Calcium: 383mg | Iron: 2mg

More Pumpkin Coffee Recipes

• Slow Cooker Pumpkin Gingerbread Latte
• Pumpkin Cream Cold Brew
• Pumpkin Spice Iced Coffee
• Pumpkin Spice Coffee Syrup

Pumpkin obsessed? Check out the pumpkin recipes on my other blog, Good Gourds!

The post Iced Pumpkin Spice Latte Recipe appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Pasta Pie
• Ingredients
• Adaptations/Variations
• How to Make Butternut Squash & Spinach Pasta Pie
• Tips for Success
• More Pasta Bake Recipes

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

The Story Behind the Recipe

Like most everyone else, I’m a huge fan of the food blog Smitten Kitchen. Deb has been blogging since the beginning, and she’s done it SO well.

A few years ago, she shared the recipe for a winter squash and spinach pasta bake that was inspired by a similar pasta “cake” by British chef Yotam Ottolenghi. I’ve made this pasta bake more times than I can count, revising and refining it into my own version of the recipe that I absolutely love.

The concept is similar to my laziest lazy lasagna – simply toss everything together, raw pasta and all, in a big bowl, then spread it in a baking dish and bake until perfect. It’s light on the hands-on time, and even though the baking (and resting) times are quite long, clocking in at two hours, with a little planning ahead this butternut squash pasta pie makes for a super easy dinner.

The best part, other than it being super easy to make, is that this pasta pie holds up flawlessly for easy leftovers. We don’t have a microwave, so we add a couple of slices to our steamer basket and steam it for about 5 minutes until warmed through. Perfection.

One of these Butternut Squash & Spinach Pasta Pies feeds us for multiple dinners and lunches for several days! It’s just so awesome.

Ottolenghi calls this a cake, and Deb calls it a bake. I deviate and instead call it a pasta pie. Growing up, we used to eat this delicious spaghetti pie that would cook up in a similar shape and style and you’d serve it in wedges, so in my mind, it’s a pie.

Why You’ll Love This Pasta Pie

• It’s super easy. Mix it up in a big bowl, dump it into your springform pan, and let the oven do all the work.
• It’s comfort food with a twist. We’ve got comforting cheesy pasta, but we also have protein thanks to the cheeses and nutrients courtesy of the butternut squash and spinach.
• The leftovers! I know I keep droning on about the leftovers, but seriously. The best.

Ingredients

• Butternut squash – You’ll need about 1/4 of a medium-size squash.
• Spinach – I like to use packaged pre-washed baby spinach. It’s just so easy! I do give it a few extra chops just so the pieces aren’t super big.
• Pasta – I like penne pasta best in this butternut squash pasta bake, but another medium pasta will work just fine, or even broken-up lasagna pasta.
• Ricotta cheese – I like full-fat for the most creamy result.
• Parmesan – For loads of umami flavor. Both mixed into the pasta and melted on top.
• Mozzarella cheese – Low-moisture, whole milk mozzarella is my preference.
• Water – I know it feels weird to mix water in! Just trust me. It helps cook the pasta and ultimately evaporates.
• Olive oil
• Garlic powder – Fresh garlic is delicious and works too, but I’ve noticed that garlic powder tastes great as well, and it’s so much easier. Easy is good.
• Crushed red pepper flakes – For a touch of heat. You can leave these out if you are feeding kiddos or anyone sensitive to spiciness.
• Thyme – Love the flavor dried thyme adds! You can use fresh thyme if you have it and would rather; I suggest doubling the quantity if so.
• Salt & pepper – Mixed in, and a little more for serving, if you like.

Adaptations/Variations

• Swap out the squash: Most any winter squash or pumpkin will work well. Not sure which squash you want to try? Check out my Ultimate Squash Guide on my other blog.
• Try kale instead of spinach – Just make sure to de-stem it first and chop into bite-size pieces.
• Try another cheese. Smitten Kitchen’s version uses fontina; over the years, I’ve switched to mozzarella because I’m such more likely to have it on hand (and I love it!) Swiss, Gruyere, or even cheddar would all be great.

How to Make Butternut Squash & Spinach Pasta Pie

I’ve found that it can be hard to make sure all of the cheeses and seasonings are distributed, so I like to mix the cheese, water, and seasonings first, then add the big bulky items (the spinach, squash, and pasta).

So first up, you’ll want to grab a big bowl – the bigger the better! Add the egg, ricotta, half of the parmesan, the mozzarella, water, the seasonings, and 2 tablespoons of the olive oil. Whisk everything together until well-blended, then add the pasta, spinach, and butternut squash and, using a sturdy spatula, mix until combined.

Now it’s time to pile everything into your springform pan! Line it with parchment paper – I like to do a “plus sign” of paper, with plenty hanging over the edges.

Pour the entire bowl of pasta mixture into the parchment-lined springform, press it in gently to make sure it’s even, then fold the parchment paper that’s over the sides back over the top of the pie.

And then cover the whole thing with foil, place it on a sturdy baking sheet to catch any spillage, and bake for an hour.

After an hour, you’ll want to remove the foil, drizzle the remaining olive oil over the top, and continue baking it uncovered for the remaining 30 minutes.

The last 30 minutes are the hardest! Because this is your resting time. In order for the pasta pie to hold together well, it’s highly recommended that you rest it for 30 minutes after baking it.

Rested? Good! Now unclip your springform and relish in your perfect butternut squash and spinach pasta pie! Slice into wedges, serve, and devour.

Tips for Success

• If possible, definitely use a springform pan. You’ll want a standard size 9-inch” springform pan with 3″ tall sides. That said, this will probably work in an 8×8″ casserole dish. I haven’t tried it, and you’ll want to scoop it out more like a lasagna vs. in wedges.
• Use a baking sheet to catch drips. It’s worth the extra insurance!
• Don’t skip the resting step. It helps the pie hold together.
• Cut the butternut squash into small-size cubes. My cubes often end up bigger than I meant to, so I intentionally try to cut them smaller (about 1/2-inch). I like the smaller bites and feel that size goes better with the overall dish.

I hope this Butternut Squash & Spinach Pasta Pie is as much a revelation for you as it has been for us! It’s just so easy and so tasty, the perfect vegetarian pasta bake.

More Pasta Bake Recipes

• The Best Mac & Cheese
• Butternut Squash Mac & Cheese
• Best Vegetarian Lasagna
• The Laziest Lazy Lasagna Ever
• Four-Cheese Baked Ziti

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Butternut Squash & Spinach Pasta Pie Recipe

If you've had baked spaghetti pie, this pasta bake is similar in concept. Pasta, cheeses, squash, and spinach are baked together and then sliced into wedges for serving. This pasta pie tastes SO good and makes super easy, amazing leftovers!

Keyword butternut squash pasta bake, pasta pie

Prep Time 15 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours

Servings 8 wedges

Calories 353kcal

Author Kare

Equipment

• 1 9" springform pan
• parchment paper
• foil

Ingredients

• 1 large egg
• 1 cup ricotta cheese
• 1 cup grated parmesan divided in half
• 1 cup shredded mozzarella cheese
• 1 1/4 cups water
• 3 tablespoons olive oil divided [you'll reserve 1 tablespoon for drizzling over the top]
• 1/2 teaspoon garlic powder or 3 cloves fresh garlic, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 3 cups winter squash cubed small [1 pound, or about 1/4 of a medium-size butternut squash]
• 5 ounces baby spinach roughly chopped
• 8 ounces penne pasta can sub another type of medium dried pasta or lasagna noodles broken into 1-inch pieces

Instructions

• Preheat oven to 350°F. Line a nine-inch springform pan with parchment paper. I like to use two pieces in plus sign to ensure coverage Fold the sides over the edge.
• In a very large bowl, beat the egg. Add the ricotta, 1/2 the parmesan, mozzarella, water, 2 tablespoons of the olive oil, garlic powder, crushed red pepper flakes, thyme, salt, and pepper. Mix until thoroughly combined.
• Add the butternut squash, spinach, and pasta. Using a large, sturdy spatula or wooden spoon, mix well.
• Pour the mix into the lined springform pan. Press gently to make sure it'a all even. Sprinkle with the second half of the parmesan. Fold the parchment paper that was hanging over the sides up and over the top and cover tightly with foil.
• Place on a baking sheet to catch any spillage and bake for 1 hour, then remove the foil and fold the sides down, drizzle on the remaining 1 tablespoon olive oil, and bake for another 30 minutes uncovered until golden in spots on top.
• Remove from the oven and let it cool for 30 minutes.
• Remove the springform ring and slide the pasta bake by the parchment paper onto a platter. Cut into wedges and serve.

Notes

Store in an airtight container in the fridge for up to 4 days. Reheat in a microwave or on the stovetop (we usually steam leftover wedges in a steamer basket on the stovetop).

Recipe adapted from Smitten Kitchen’s winter squash and spinach pasta bake which was adapted from pasta “cake” by British chef Yotam Ottolenghi. 

Nutrition

Serving: 1wedge | Calories: 353kcal | Carbohydrates: 35g | Protein: 16g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.003g | Cholesterol: 58mg | Sodium: 653mg | Potassium: 553mg | Fiber: 3g | Sugar: 3g | Vitamin A: 11484IU | Vitamin C: 24mg | Calcium: 318mg | Iron: 2mg

The post Butternut Squash & Spinach Pasta Pie Recipe appeared first on Kitchen Treaty.

I especially love the maple dijon dressing on this butternut squash salad. Oftentimes, I’ll make a version of this dressing with lemon, but for this salad, I wanted to use a different citrus flavor that feels more wintery, so I went with mild, sweet orange juice. It’s perfect!

Table of Contents

• Why You’ll Love This Roasted Butternut Squash Salad
• Ingredients
• Adaptations/Variations
• How to Make Roasted Butternut Squash Salad
• Tips for Success
• More Fall & Winter Salad Recipes

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

Why You’ll Love This Roasted Butternut Squash Salad

This is one of those versatile salads that works equally well as a side for a family dinner, a hearty main dish for lunch, or a special occasion salad (I’m making this one for Thanksgiving!)

I set out to create a salad that had all of the elements you want: Some acidity and zip from the dressing, creamy saltiness from the feta, sweet roasted squash, and welcome crunch from the pepitas. Oh, and the chewy sweetness of dried cranberries is a win, too!

Not only does this butternut squash salad taste terrific, it’s really pretty to look at, too. Perfect fall colors!

Ingredients

• Butternut squash – I love this sweet, creamy, and prolific squash, but you could actually substitute another winter squash or pumpkin if you like.
• Olive oil – For roasting the squash.
• Salt & pepper – Also for roasting the squash.
• Pepitas – Also known as hulled pumpkin seeds, pepitas add a bit of color and crunch. I love to toast them first to enhance the flavors and crunch.
• Baby spring greens mix
• Spinach – I like to add spinach to the mix for the added nutrients and variety. You can use more spring greens, though, if you prefer.
• Apple – The crisp, crunchy sweetness provides the perfect seasonal counterpoint to the butternut squash. Fuji, Honeycrisp, or another sweet crisp apple are recommended.
• Feta cheese – Crumbled.
• Dried cranberries – For some added color and sweetness.
• Orange maple dijon vinaigrette – Olive oil, red wine vinegar, orange juice, pure maple syrup, Dijon mustard, fresh garlic, salt and pepper.

Adaptations/Variations

• Dairy-free/vegan butternut squash salad: Simply leave out the feta cheese or sub in a dairy-free/vegan alternative.
• Swap out the pumpkin seeds for toasted hazelnuts or pecans, if you prefer. Both are also delicious!

How to Make Roasted Butternut Squash Salad

First, you’ll roast the butternut squash. Toss the squash cubes with olive oil, salt, and pepper, and spread on a baking sheet in a single layer. Roast until soft and golden brown on some of the sides.

Meanwhile, toast your pepitas in a dry skillet. Just add them to the skillet and cook on medium, stirring frequently, until they begin to toast and smell fragrant.

Next, whip up the salad dressing in a small bowl or mason jar.

It’s time to assemble your salad! Add the greens to a large bowl along with half of the butternut squash, half of the apple, and half of the feta. Add half the dressing and toss to distribute it well.

Top with remaining butternut squash, apple, and feta. Add the pepitas and dried cranberries, then drizzle the remaining dressing over the top. And serve!

Tips for Success

• Don’t burn your pepitas! Remove them from the heat before you think you need to, so they don’t over-toast. They’ll toast a bit more after you’ve removed them from the heat.
• If you’re not going to serve it right away, toss your apples in some fresh lemon juice. That will help keep them from browning.

I hope this roasted butternut squash salad is a huge winner for you! It’s easily my new favorite salad and it’s a definite must-have for our Thanksgiving menu this year.

More Fall & Winter Salad Recipes

• Simple Fall Salad
• Fall Fruit Salad
• Lemon Garlic Kale Salad
• Winter Kale Salad

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Roasted Butternut Squash Feta Salad Recipe

This easy butternut squash salad recipe hits all the right notes! With creamy caramelized butternut squash, crunchy pepitas, salty feta, tart cranberries, and crisp apples over mixed greens and drizzled with an orange maple vinaigrette. My new favorite salad!

Course Main Course, Salad, Side Dish

Cuisine American

Keyword butternut and feta salad, butternut squash feta salad, butternut squash salad, roasted butternut squash salad, salad with roasted butternut squash

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 574kcal

Author Kare

Ingredients

For the salad:

• 2 cups butternut squash, cubed cut into 1/2-inch chunks; from about 1/3 of a medium butternut squash
• 2 teaspoons olive oil
• 1/4 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 2 tablespoons pepitas pumpkin seeds
• 4 cups baby spring greens mix washed and dried
• 2 cups baby spinach washed and dried; or you can use 2 additional cups of spring greens
• 1 cup diced apple about 1/2 of one medium apple; cut into 1/2-inch pieces; Fuji and Honeycrisp are great or another sweet crisp apple
• 1/3 cup crumbled feta cheese
• 2 tablespoons dried cranberries

For the salad dressing:

• 5 tablespoons olive oil 1/3 cup
• 2 tablespoons red wine vinegar
• 1 tablespoon orange juice
• 1 teaspoon pure maple syrup
• 1 teaspoon Dijon mustard
• 1 small clove garlic, minced about 1/2 teaspoon
• 1/4 teaspoon kosher salt plus more to taste
• 1/8 teaspoon freshly ground black pepper plus more to taste

Instructions

Roast the butternut squash

• Preheat oven to 400 degrees Fahrenheit and line a small baking sheet with parchment paper. Add butternut squash to the baking sheet and drizzle with olive oil, kosher salt, and black pepper. Toss to evenly coat the squash. Roast until soft and slightly golden in color, about 20 minutes. Remove from the oven and let cool a bit.

Toast the pumpkin seeds

• Add the pumpkin seeds to a skillet and cook over medium heat, stirring frequently, until lightly toasted, about 5 minutes. Remove from the heat and set aside.

Make the salad dressing

• In a small bowl, add the olive oil, vinegar, orange juice, pure maple syrup, Dijon mustard, garlic, kosher salt and pepper. Whisk together until smooth. 

Assemble the salad

• Add the greens, half the roasted butternut squash, half the apple, and half of the feta cheese to a large salad bowl. Drizzle with half the dressing and toss until well-distributed.
• Top the salad with remaining butternut squash, apple, feta, toasted pepitas, and dried cranberries. Drizzle with the remaining salad dressing. Serve.

Notes

Meat option:

Add slices of grilled chicken or cooked crumbled bacon. Or both.

Dairy-free/vegan option:

Omit the feta or add crumbled vegan feta. 

Nutrition

Serving: 1g | Calories: 574kcal | Carbohydrates: 30g | Protein: 13g | Fat: 47g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 30g | Cholesterol: 199mg | Sodium: 442mg | Potassium: 726mg | Fiber: 8g | Sugar: 16g | Vitamin A: 9609IU | Vitamin C: 53mg | Calcium: 243mg | Iron: 2mg

The post Roasted Butternut Squash Feta Salad Recipe appeared first on Kitchen Treaty.

Annnnd it’s absolutely delicious with a generous dollop of whipped cream.

This wonderful vintage cake is the perfect alternative to pumpkin pie for the holiday table, but my Mom used to make this one year ’round. Grab a cup of tea or refill your coffee mug – it’s time to get cozy with a fat slice of hazelnut cake!

Table of Contents

• The Story Behind the Recipe
• About this Hazelnut Cake Recipe
• Ingredients
• Adaptation/Variation
• How to Make Hazelnut Cake
• Tips for Success
• Storage/How Long Does it Keep?
• Can I Freeze It?
• What to Serve with Hazelnut Cake
• More Cake Recipes

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

The Story Behind the Recipe

We had three hazelnut trees in the backyard growing up, but we didn’t call them hazelnuts. We called them filberts. It wasn’t until I was well into my teens that I realized that filberts and hazelnuts were the same thing. I thought we just happened to have rare and exotic nut trees in our backyard!

My mom always made sure to gather the nuts that would fall to the ground, shelling them and keeping them on hand to make this hazelnut cake year around. It’s one of those staple childhood recipes – and it makes me feel so happy and nostalgic to share it here on Kitchen Treaty.

My mom is no longer with us, and I thought this recipe was gone with her – I’ve never seen anything like it out there. But a few months ago, I found the handwritten recipe for her “Filbert Cake” in the back of a three-ring binder full of recipes. She had written it down for me years ago and I’d forgotten!

“This is out of a Better Homes and Gardens mag and is at least 40 years old,” she wrote. “You know my history and this cake turns out right every time.” My mom was the self-deprecating type, so I especially love the burst of confidence in this statement.

It’s also true; this hazelnut cake does turn out right every time!

About this Hazelnut Cake Recipe

This light and fluffy cake lies somewhere between an angel food cake and a sponge cake, though I’d say it leans more firmly toward the side of an angel food cake, down to the meringue in the batter.

It’s nutty tasting and slightly sweet, but not overly so. My mom always served it unfrosted, and therefore so do I. I’ll sometimes sift some powdered sugar over the top to fancy it up, and a dollop of whipped cream is, as it was then, non-negotiable.

The accompanying cup of piping-hot coffee or tea is nearly as mandatory as the whipped cream.

One thing that’s really nice about this recipe is that it’s naturally dairy-free. So if you’re looking for a dairy-free cake to enjoy, this is the one! You’ll just want to top it with a dairy-free whipped cream, of course.

Ingredients

• Hazelnuts – Or “filberts” as my Mom called them! You’ll want one cup of raw hazelnuts (plus any extra for garnishing the top of the cake, if you want). You’ll pulse them in your food processor or high-speed blender until finely ground. If you prefer, you can actually grab hazelnut flour at the grocery store these days, too. That’ll work!
  
• Instant espresso powder – My Mom’s original recipe called for instant coffee, but now that espresso powder is more commonly used in baking recipes (and it adds a bit of an extra coffee punch!) I decided to swap that in. If you don’t have instant espresso powder, you can swap 1/2 cup of strong coffee or espresso (cooled) for the espresso powder and water.
  
• Water – For dissolving the espresso powder. Use lukewarm water – the espresso powder will dissolve just fine. If you use hot water, you’ll have to wait for it to cool off before you add it to your eggs, or they might scramble.
  
• Eggs – You’ll need six eggs, and you’ll be separating them.
  
• Sugar – Plain old granulated sugar.
  
• Vanilla – Pure vanilla extract.
  
• Flour – I’ve only tried this one with all-purpose flour, but the original recipe called for cake flour.
  
• Salt – I like to use a fine salt for baking.
  
• Powdered sugar, hazelnuts, & whipped cream – Dust the top with powdered sugar, if you like, and scatter with hazelnuts. Top each piece with a dollop of whipped cream.

Adaptation/Variation

• Pecan Cake – Use pecans instead of hazelnuts.

How to Make Hazelnut Cake

This hazelnut cake isn’t the simplest cake to make (check out this chocolate wacky cake if you’re ever looking for super-duper easy, which is also something my mom always made!) But it’s definitely not the hardest, either! If you’ve ever made an angel food cake, the process is very similar.

I’m including lots of details and photos so that you know exactly what to expect when you’re making this hazelnut cake.

First, you’ll grind the hazelnuts into a fine meal.

Then, you’ll mix some espresso powder with water and set it aside so it has a bit of time to cool, and then get to work separating your eggs.

Set the egg whites aside for later, and beat your yolks until thick and lemon-colored. Add the cooled coffee and vanilla.

Set a fine-mesh sieve over your bowl and add the flour, baking powder, and 3/4 cup of the sugar. If you don’t have a sieve, mix the dry ingredients together in a separate bowl. Note that the original recipe calls for sifting them together two times – I am lazy and just sift it directly into the bowl.

Mix until combined, then add the hazelnuts and mix again.

Time to beat your egg whites! Add the salt and beat them until soft peaks form, then add the remaining sugar a little at a time, continuing to beat, until stiff peaks form.

Now fold your batter into the whites, 1/3 at a time.

Pour your batter into an ungreased 9″ tube pan and bake just until you can poke the cake about an inch from the center tube and it bounces back. It’ll take about an hour to bake.

When you pull the cake out of the oven, you’ll want to cool it upside down – just like an angel food cake! The reason you cool it upside down is so that it doesn’t collapse on itself as it cools. I use a wine bottle, but you can use any sturdy bottle with a neck narrow enough to fit through the center.

It’s a leap of faith, but as long as the cake is cooked through, it’ll stay in the pan.

To remove your cake from the pan, run a narrow knife along the outer edge once or twice until well loosened. Then, with confidence, flip the cake over onto a wire rack and, with possibly a slight jiggle or two, it’ll release.

Perfection!

Then it’s just a matter of dusting with powdered sugar and decorating with a few chopped hazelnuts, if you’d like.

Tips for Success

• Don’t attempt this in any other type of pan other than a tube pan. Yes, I tried this in a bundt pan, and yes, it was a dismal failure. You need the smooth, straight sides of an angel food cake pan so that you can cool this cake upside down yet release it easily when it’s time.
• Don’t grease the pan! I know it feels weird to not grease the pan, but don’t do it, because if you do, the cake will likely slide out when you’re cooling it.
• Cool it upside down! It takes a leap of faith to flip a cake upside down to cool, but the cake and the pan are designed for this. Just do it. Otherwise, a meringue-based hazelnut cake like this one can collapse in on itself.

Storage/How Long Does it Keep?

Store your hazelnut cake in an airtight container or tightly wrapped with plastic wrap. It’ll last at room temp for up to 5 days.

Can I Freeze It?

Yes! Hazelnut cake freezes well. Wrap it well with plastic wrap and freeze it for up to 1 month. Thaw at room temp, dust with powdered sugar, and serve!

What to Serve with Hazelnut Cake

• Whipped cream or Cool Whip, as my mom used to use, is mandatory, in my opinion! Here’s a great homemade whipped cream recipe, or, if you’re needing a dairy-free option, this coconut whipped cream is a great solution.
• I don’t frost this one because my mom didn’t, but I think it would be divine with a thin layer of Nutella frosting.
• How about a vanilla latte, turmeric tea, or hot cocoa to complete the cozy scene?

More Cake Recipes

• Wacky Cake
• Devil’s Food Cake
• Banana Spice Cake
• Lemon Cake
• Dark Chocolate Hot Fudge Pudding Cake
• Pumpkin Spice Latte Cake
• Gooey Butter Cake
• Peanut Butter Mug Cake

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Mom’s Hazelnut Cake Recipe

This light and airy hazelnut cake is perfect with a piping hot cup of coffee or tea! This old-fashioned, angel-food-esque cake recipe is from a Better Homes and Gardens magazine from at least 60 years ago, and it's a family keeper for sure.

Keyword cake hazelnut, hazelnut cake

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 19 minutes minutes

Servings 10

Calories 307kcal

Author Kare

Equipment

• 1 10-inch tube pan
• 1 food processor or high-speed blender for grinding the hazelnuts

Ingredients

• 1 cup raw hazelnuts* ground finely
• 1 tablespoon espresso powder
• 1/2 cup lukewarm water
• 6 egg yolks
• 6 egg whites
• 1 1/2 cups granulated sugar divided
• 1 teaspoon pure vanilla extract
• 1 1/2 cups all-purpose flour 180 grams
• 2 teaspoons baking powder
• 1/2 teaspoon fine-grain sea salt or table salt

For decorating/serving

• 2 cups sweetened whipped cream
• 1/4 cup raw hazelnuts

Instructions

• Preheat oven to 325°F (162°C). Have a tube pan ready; do not grease it.
• Place the hazelnuts in a food processor or high-speed blender and grind them finely, to the consistency of a coarse nut flour like almond flour. Set aside.
• Dissolve the espresso powder in the lukewarm water. Set aside.
• Pull out two large mixing bowls. Separate the eggs, dropping the yolks in one bowl and the whites in another. Set the bowl with the whites aside.
• Using a hand mixer with the beater blades, beat the egg yolks until thick and lemon-colored, about 3 minutes. Check to make sure your coffee and water mix is lukewarm or cooler (so it doesn't cook the egg yolks), and if so, add it to the yolks along with the vanilla. Mix for a few seconds until combined.
• Set a fine-mesh sieve over the yolk mix and add the flour, baking powder, and HALF of the sugar (3/4 cup). Sift the mix in. The original recipe calls for sifting these three ingredients together two times in a separate bowl, first, but I've found sifting it directly in works just as well.
• Beat the flour mix into the yolk mix, scraping the sides of the bowl as necessary, just until smooth.
• Use a spatula or wooden spoon to stir the nuts into the egg yolk mixture. Set aside.
• It's time to beat your egg whites! Clean off your beaters. Add the salt to the egg whites and beat at medium-high speed until soft peaks form. Gradually add the remaining 3/4 cup of sugar, beating until stiff peaks form.
• Gently fold the egg yolk batter into the egg white mixture, 1/3 at a time, until combined. The batter will be relatively thick but pourable, pale brown, and homogenous.
• Pour the batter into the ungreased tube pan.
• Bake for 55-65 minutes, just until the cake springs back when you lightly poke it.
• Have a wine bottle or another bottle with a narrow neck ready. When the cake comes out of the oven, you'll want to carefully turn it upside down and slide it over the bottle to cool upside down. Like an angel food cake, this helps keep the cake from collapsing in on itself as it cools.
• Cool completely, for about 45 minutes. Place the cake right-side up and carefully slide a long, narrow knife around the sides two or three times to help release the cake.
• Have a cooling rack ready and invert the cake over the rack. If you have a one-piece tube pan, the cake should still come right out, but if it doesn't, you can turn it back over and try releasing the edges with a knife again. If you have a two-piece tube pan and the bottom doesn't release, gently slide a knife between the pan and the cake to finish releasing it.
• Serve with chopped hazelnuts and whipped cream. You can also dust the cake with a bit of powdered sugar for a pretty presentation.
• Store at room temp either tightly wrapped or in an airtight container. Keeps for up to 5 days.

Notes

* Can substitute hazelnut flour

Nutrition information does not include whipped cream topping.

Storage/freezing info:

Store your hazelnut cake in an airtight container or tightly wrapped with plastic wrap. It’ll last at room temp for up to 5 days.

Hazelnut cake freezes well. Wrap it well with plastic wrap and freeze it for up to 1 month. Thaw at room temp, dust with powdered sugar, and serve!

Nutrition

Serving: 1g | Calories: 307kcal | Carbohydrates: 47g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 117mg | Sodium: 237mg | Potassium: 162mg | Fiber: 2g | Sugar: 31g | Vitamin A: 158IU | Vitamin C: 1mg | Calcium: 80mg | Iron: 2mg

The post Mom’s Hazelnut Cake appeared first on Kitchen Treaty.

Snowy days, Christmas, cozy nights in … there are so many reasons to enjoy hot chocolate! This Crock Pot Hot Chocolate makes whipping up a big, rich batch super easy – and it’s rich, creamy, and super chocolatey. Plus, we’re talking just a couple minutes prep time and only 5 ingredients!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Adaptations/Variations
• How to Make Crock Pot Hot Cocoa
• Tips for Success
• More Crock Pot Drink Recipes

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

The Story Behind the Recipe

I wanted to create a large-batch hot chocolate recipe that was super easy to make, stayed nice and warm for whenever the crowd is ready to start sipping, and was pretty hands-off. Needless to say, the Crock Pot was the answer!

I strived to keep this Crock Pot hot chocolate recipe as simple as possible. If you’re using the Crock Pot, you’re probably already looking for hands-off and easy. I know I am! So I pared it down to what, I feel, are only the necessary ingredients yet still deliver a creamy, dreamy, chocolatey hot cocoa situation.

And you can even pare down even further, if you like, by subbing milk for the whipping cream and using a sweeter chocolate chip then skipping the sugar.

Ingredients

• Heavy whipping cream – Rich and creamy heavy whipping cream makes a luxurious hot chocolate. If you want a simpler, lighter hot cocoa, you can sub in 2 additional cups of milk.
• Milk – Whole milk or 2%, preferably.
• Chocolate chips – I like to go with semi-sweet chocolate chips.
• Sugar – Start with two tablespoons, then stir in a third if you think it needs to be a bit sweeter.
• Salt – Optional, but a hefty pinch of salt helps to highlight the chocolate flavors while helping tame the sweetness.
• Pure vanilla extract – Adds another note of sweet, cozy flavor.

Adaptations/Variations

• Vegan/dairy-free hot cocoa: Substitute the whole milk and heavy whipping cream with 6 cups of full-fat unsweetened oat milk and make sure your chocolate chips and whipping cream are dairy-free. If vegan, skip the marshmallows or buy vegan marshmallows like Dandies brand. 
• Almond hot cocoa: I once accidentally dumped almond extract into a warm batch of Crock Pot hot cocoa. Almond extract is strong – you need a lot less of almond vs. vanilla! But when I cautiously tasted it to see if I could salvage it, it was absolutely delicious! Though I recommend maybe only 1/2 teaspoon of almond extract instead of the full teaspoon if you try this.

How to Make Crock Pot Hot Cocoa

It’s super easy to make this hot chocolate recipe in the Crock Pot. Just add all of the ingredients, except the vanilla, to your Crock Pot, and turn it up to high. Stir every 30 minutes or so until steaming hot and the chocolate chips are melted. Switch the Crock Pot to the “warm” setting to keep the hot cocoa warm without it boiling.

Add the vanilla extract, taste and add more sugar if you like, and serve with copious amounts of whipped cream and/or marshmallows!

Tips for Success

• This is more of a hands-on Crock Pot recipe than most. While it is super simple and easy, you’ll want to be around so that you can stir it every 30 minutes or so to help the chocolate chips melt and distribute without sticking to the bottom of the Crock Pot.
• Make it a hot cocoa bar. Serve the warm Crock Pot of hot cocoa alongside a variety of toppings like marshmallows, whipped cream, candy canes, nuts, toffee, cookies, coffee syrups, chocolate syrup, and more. You can even provide disposable travel mugs with lids and sleeves if they need to take their hot cocoa on the go!

I hope you love this Crock Pot Hot Chocolate recipe as much as we do! It’s simple and easy, the perfect way to get piping hot cocoa into the hands of a gaggle of kids or group of grown-ups.

More Crock Pot Drink Recipes

• Gingerbread Pumpkin Latte
• Vanilla Latte
• Mulled Apple Cider
• Cranberry Orange Mulled Wine
• Eggnog Latte
• Peppermint Mochas
• Mulled Cranberry Apple Cider

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Crock Pot Hot Chocolate Recipe

Rich, creamy, and chocolatey! A big batch of hot cocoa that stays warm for a crowd. Only 5 ingredients and almost entirely hands off!

Servings 8

Calories 555kcal

Author Kare

Ingredients

• 2 cups heavy whipping cream 1 [16-ounce] container
• 4 cups whole milk
• 2 cups semi-sweet chocolate chips 1 bag
• 3 tablespoons granulated sugar
• pinch salt
• 1 teaspoon pure vanilla extract

Instructions

• Add all ingredients except for the vanilla extract to your Crock Pot.
• Switch the Crock Pot to high and cook for 3-4 hours, stirring every 30 minutes or so until the chocolate chips are melted and the hot cocoa is steaming hot, at which point you should switch the Crock Pot to “warm.”
• Stir in the vanilla and ladle into cups to serve. Top with whipped cream and/or marshmallows.

Notes

Vegan/dairy-free option:

Substitute the whole milk and heavy whipping cream with 6 cups of full-fat unsweetened oat milk and make sure your chocolate chips and whipping cream are dairy-free. If vegan, skip the marshmallows or buy vegan marshmallows like Dandies brand. 

Nutrition

Serving: 1mug | Calories: 555kcal | Carbohydrates: 36g | Protein: 8g | Fat: 43g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 67mg | Potassium: 496mg | Fiber: 4g | Sugar: 29g | Vitamin A: 1095IU | Vitamin C: 0.4mg | Calcium: 217mg | Iron: 3mg

The post Crock Pot Hot Chocolate Recipe appeared first on Kitchen Treaty.