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King Cake Cinnamon Rolls

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Celebrate Fat Tuesday, starting with breakfast!

These King Cake Cinnamon Rolls are the perfect way to kick off Fat Tuesday! What’s better than hot, delicious cinnamon rolls first thing in the morning?

FYI – this post contains affiliate links

King Cake Cinnamon Rolls | A Nerd Cooks

It’s that time of year again

Mardi Gras is upon us! Time to get a little decadent and enjoy all things King Cake.

I love a traditional King Cake. I mean, who doesn’t? A few years ago, I shared Joy the Baker’s recipe for King Cake. It’s good good stuff.

King Cake Cinnamon Rolls | A Nerd Cooks

A King Cake is basically a giant cinnamon roll, right?

They’re both made of yeasted dough, a cinnamon-y filling, and have frosting. So… same thing. Ish. Right?

I figured I’d change things up a little bit this year by making 12 smaller King Cakes instead of 1 big King Cake.

I took the recipe for Make-Ahead Cinnamon Rolls (which can be made the same day, not just ahead of time),  and added some additional spices and lemon zest (common to King Cakes), as well as sprinkles, and boom. King Cake Cinnamon Rolls.

King Cake Cinnamon Rolls | A Nerd Cooks

How do these cinnamon rolls come together?

I’ll be the first to admit, homemade cinnamon rolls are a bit of a labor of love. It’s a multi-stage process that requires a bit of free time. But it’s totally worth it in the end.

You’ll start by making a warmly spiced yeasted dough and letting it rise. Next, you’ll roll that dough out into a rectangle, generously spread a cinnamon-sugar filling + chopped nuts all over, and roll that dough up into a tube.

Slice the rolls, let ’em rise again, and bake ’em off until they’re golden brown and bubbling.

Last, you’ll slather the rolls with sweet frosting and dust them liberally with festive sprinkles.

Note: You can also hide a tiny plastic baby somewhere in these rolls, if you want. I don’t, because I think it’s a choking hazard.

King Cake Cinnamon Rolls | A Nerd Cooks

Looking for related recipes?

Check out my Make-Ahead Cinnamon Rolls if you’re in the mood for a more standard cinnamon roll experience.

Check out the recipe for a traditional King Cake, if that’s more your thing.

King Cake Cinnamon Rolls

King Cake Cinnamon Rolls

Yield: 12 cinnamon rolls
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 1 hour 30 minutes
Total Time: 2 hours 25 minutes

These cinnamon rolls are the perfect way to kick off Fat Tuesday! What's better than hot, delicious cinnamon rolls first thing in the morning?

Ingredients

For the dough

  • 1 cup 2% milk, lukewarm
  • 2 1/4 tsp active dry yeast
  • 1/2 cup granulated sugar
  • 1/3 cup unsalted butter, room temperature
  • 1 tsp kosher salt
  • 2 eggs
  • 1 tsp vanilla extract
  • 4 cups all-purpose flour
  • 1 tsp lemon zest
  • 2 tsp ground cinnamon
  • 1/2 tsp ground nutmeg

For the filling

  • 8 tbs unsalted butter, room temperature
  • 1 cup brown sugar, packed
  • 3 tbs ground cinnamon
  • 2 tsp cocoa powder
  • 1 cup toasted pecans, chopped

For the icing

  • 6 tbs unsalted butter, room temperature
  • 1/4 cup cream cheese, room temperature
  • 1 1/2 cups powdered sugar
  • 1/2 tsp vanilla extract
  • 2 tbs fresh lemon juice
  • 1/8 tsp kosher salt
  • Purple, gold, and green sprinkles

Instructions

To make the dough

  1. Dissolve the yeast in the warm milk. Let it sit for about 5 minutes. The yeast should start to froth and bubble a bit.
  2. Add the sugar, butter, kosher salt, eggs, flour, lemon zest, and spices to the bowl of a stand mixer and mix until well incorporated.
  3. Pour the milk and yeast mixture over the flour mixture. Using the dough hook, mix until everything is well incorporated.
  4. Spray a large bowl with cooking spray (or lightly coat it with vegetable oil). Place the dough into the bowl, cover with cling wrap, and let it rise in a warm place for about 1 hour, or until the dough has doubled in size.


To make the filling

  1. Combine the butter, brown sugar, cinnamon, and cocoa powder in a medium-sized bowl.
  2. Mash everything into a paste. Set aside along with the chopped pecans.


To make the cinnamon rolls

  1. Grease a 9x13-inch baking dish with cooking spray or butter.
  2. Roll the dough out on a lightly floured surface until it is approximately 16 inches long and 12 inches wide. The dough will be approximately ¼-inch thick.
  3. Spread the filling evenly over the dough. Sprinkle the chopped pecans evenly over the filling.
  4. Working carefully, from the long edge, roll the dough down to the bottom edge.
  5. Cut the dough into 1 1/2-inch slices, and place in the prepared baking pan. Cover the baking pan tightly with plastic wrap and allow the rolls to rise for another 30 minutes.


To bake the cinnamon rolls

  1. Preheat the oven to 350 degrees F.
  2. Place the baking pan in the oven and bake for 20-25 minutes or until they golden brown.

To make the icing

  1. While the cinnamon rolls are baking, with an electric mixer, beat the butter, cream cheese, powdered sugar, vanilla extract, lemon juice and kosher salt together in a medium-sized bowl.
  2. Once the cinnamon rolls come out of the oven, slather the hot rolls with icing.
  3. Sprinkle the purple, gold, and green sprinkles over the frosting.

Notes

You can also hide a tiny plastic baby somewhere in these rolls, if you want. I don't, because I think it's a choking hazard.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 571Total Fat: 28gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 87mgSodium: 262mgCarbohydrates: 74gFiber: 4gSugar: 39gProtein: 8g
© Lauren Pacek
Cuisine: American / Category: Cinnamon Rolls

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Pumpkin and Sausage Pasta Bake

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This pasta is what you want to be eating on a chilly evening

Pumpkin and sausage pasta is hearty, comforting, and delicious. It’s exactly what you want to be eating when the weather is a bit chilly. 

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

This pasta has been a longtime favorite in my house

I’ve been making this pasta for several years now. Sean requests it every so often. Usually, when I make it, Sean and I just dig in and eat before I can even think about photographing it.

It’s so good that I wanted to make it a point to photograph and share it with you all. And here we are.

Pumpkin isn’t just for Fall. And it’s not just for sweet dishes, either. 

Trust me on both of these things.

I know that pumpkin is typically associated with Fall recipes … and sweet recipes. And that’s all for a good reason. I mean, check out these Pumpkin Chocolate Chip Blondies, Pumpkin Chocolate Chip Muffins, and Pumpkin Spice Cold Brew! Pumpkin is so good in all of these recipes.

However, I’d like to make the case that you should eat pumpkin all year round. Like, right now, it’s February. But this dish would be great right now (think hearty pasta… cold weather…).

AND you should eat it in savory dishes! Even though pumpkin does have a natural sort of sweetness, making it tasty in desserts and whatnot, that subtle sweetness is really complemented by savory flavors (here, we’re using sausage and cheese). If you need more examples of how pumpkin can be great in savory applications, check out my Pumpkin Risotto and Pumpkin Thyme Macaroni and Cheese.

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

How does this recipe come together?

You’ll start by cooking some flavorful vegetables in a heavy-bottomed pot: garlic, onions, and fennel. I like to use both fresh fennel and fennel seeds. You could use one or the other, but I just love the anise-y flavor and how well it goes with the next ingredient: sausage. Crumble that sausage as it cooks.

Al dente short cut pasta will join the party next. I’ve used penne plenty of times, but often opt for something that’s a bit more interesting. Here I used gemelli.

Next, you’ll mix up a quick pumpkin pasta sauce. Just whisk everything together in a bowl before adding to the pasta, sausage, and vegetables. Top everything with some cheese and bake!

Pumpkin and Sausage Pasta Bake | A Nerd Cooks

Looking for other pasta recipes?

Check out my Pasta all’Amatriciana and Cacio e Pepe! Penne with Vodka Sauce and creamy Corn and Bucatini with Burrata are also delicious.

Pumpkin and Sausage Pasta Bake

Pumpkin and Sausage Pasta Bake

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Ingredients

  • 1 tbs olive oil
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 lb Italian sausage
  • 1 small fennel bulb, cut into half moons
  • 2 tsp fennel seeds
  • 1 lb short cut pasta, like penne
  • 15 oz can of pumpkin puree
  • 2/3 cup plain Greek yogurt
  • 1/2 cup heavy cream
  • kosher salt and pepper, to taste
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1/3 cup parmesan cheese, shredded
  • 1 cup mozzarella cheese, shredded

Instructions

  1. Preheat the oven to 350 degrees F.
  2. Heat the olive oil in a heavy-bottomed pot over medium heat. Add the garlic, onion, fennel, and fennel seeds. Cook until the onions start to become translucent.
  3. Add the sausage and cook through, crumbling as it cooks. Once cooked through, remove the pot from the heat.
  4. Cook the pasta according to directions on the package. Drain and set aside.
  5. Add the pumpkin, Greek yogurt, heavy cream, spices, and parmesan cheese to a medium-sized bowl. Whisk to combine.
  6. Add pasta to the pot with the vegetables and sausage. Add the pumpkin sauce and stir until the pasta and sausage are coated.
  7. Pour the pasta into a 9x13-inch baking dish. Top with shredded mozzarella.
  8. Bake for 20 minutes, or until the sauce is bubbly and the mozzarella has melted.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 631Total Fat: 37gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 22gCholesterol: 85mgSodium: 844mgCarbohydrates: 45gFiber: 5gSugar: 7gProtein: 30g
© Lauren Pacek
Category: Pasta

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Mushroom Risotto

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This dish is hearty, comforting, and delicious

This Mushroom Risotto is delicious, full of rich and savory flavors, and a perfect cold weather meal. It’s also an excellent option for Meatless Monday!

FYI – this post contains affiliate links

Mushroom Risotto | A Nerd Cooks

Need something delicious for dinner?

Look no further. This risotto is creamy and cheesy, savory, and full of delicious Garlic & Thyme Roasted Mushrooms.

It’s an excellent choice no matter what day of the week it is, but it’s an especially good choice for Meatless Monday! The “meaty” mushrooms and savory flavors of the mushroom powder ought to please pretty much anyone, including carnivores.

What’s the deal with the mushroom powder?

Trader Joe’s has this Mushroom & Company Multipurpose Umami Seasoning Blend.

And no, this is not an ad or sponsored content. I just really like it. But, Trader Joe’s, if you’re out there. Hit me up. It would be a dream to work with you.

Anyway, this spice mix has kosher salt, black pepper, red pepper, mushroom powder, and mustard seed. It really brings out a deep, savory umami flavor in dishes. It’s especially good in things like beef stew. I’ve been using it in a recipe for beef tips and it’s 10/10. And, of course, it’s fabulous in this risotto!

If you have a TJ’s near you, definitely pick some up. You can also buy it on Amazon (scroll down below the recipe for a link).

Mushroom Risotto | A Nerd Cooks

How does this all come together?

You’ll start out by making a slightly scaled down version of my Garlic & Thyme Roasted Mushrooms that I’ve shared with you before. They’re so so good. They’re good on their own as a side, in a salad, and perfect in this risotto.

While those are roasting up, you’ll get started on a pretty standard risotto. However, there is one small difference. Once the garlic and onions soften up in the butter and oil, you’ll add dried thyme and some of the mushroom powder before proceeding.

You’ll toast the Arborio rice up in the butter and oil before adding a little warm broth and stirring and stirring and stirring. Once the it is soaked up, you’ll add more broth, stir stir stir, and repeat until the rice is just past al dente.

From there, you’ll add the cheese and mushrooms, then garnish with chives. And you’re done!

Mushroom Risotto | A Nerd Cooks

Looking for more risotto recipes?

You know that I have your back. Most of my risotto recipes are vegetarian or can be easily made vegetarian by using vegetable broth instead of chicken. I just usually have chicken broth in my pantry, which is why I tend to use it more often.

If you’re leaning toward a vegetarian dish, check out my Sweet Corn Risotto with Roasted Cherry Tomatoes, Beet Risotto with Goat Cheese, Pumpkin Risotto, and Avocado and Corn Risotto!

Looking for something a little more meaty? I also have a great Beer, Cheddar, and Sausage Risotto recipe for you.

Mushroom Risotto

Mushroom Risotto

Yield: 4 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour

This Mushroom Risotto is delicious, full of rich flavors, and a perfect cold weather meal.

Ingredients

For the Roasted Mushrooms

  • 16 oz cremini mushrooms
  • 1 tbs olive oil
  • 1.5 tsp dried thyme
  • 2 cloves garlic, minced
  • kosher salt and pepper, to taste

For the Mushroom Risotto

Instructions

To make the Roasted Mushrooms

  1. Preheat the oven to 400 degrees F. Line a baking sheet with foil and set aside.
  2. Add the mushrooms to the prepared baking sheet. Drizzle with olive oil and sprinkle with dried thyme. Toss to coat.
  3. Roast for 20 minutes, tossing around halfway through.
  4. Sprinkle the minced garlic, salt, and pepper over the partially roasted mushrooms. Toss to combine.
  5. Roast for 10 additional minutes.


To make the Mushroom Risotto

  1. Heat the 5 cups of broth in a medium sauce pan over medium heat. Bring it to a simmer and then turn it to low.
  2. In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter melts. Add the garlic and onions. Sauté until the onions begin to become translucent.
  3. Add the dried thyme and Mushroom & Company Multipurpose Umami Seasoning Blend to the pot. Stir to combine.
  4. Add the Arborio rice and stir so that every grain gets coated in the olive oil and butter. Allow the rice to toast for a few minutes, stirring occasionally.
  5. Turn the heat off under the broth, and add a couple of ladles to the rice. Stir occasionally until almost all of the liquid is absorbed. Repeat this process until the risotto is creamy and the rice is no longer al dente.
  6. Add the Parmesan cheese, stirring until it has been incorporated. Add salt and pepper, to taste. 
  7. Add the roasted mushrooms and stir to distribute them throughout the risotto.
  8. Top the risotto with minced chives, if desired.


© laurenpacek

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Candy Cane Moscow Mules

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These Mules are *just* what you want to help you celebrate the holiday season

These Candy Cane Moscow Mules are sweet, spicy, and pleasantly minty! They’re the perfect cocktail pairing for any of your winter holidays.

Also! The copper mugs you see in the photos were provided to me, free of charge, by Advanced Mixology. As always, all opinions are my own.

FYI – this post contains affiliate links

Candy Cane Moscow Mules | A Nerd Cooks

Though the flavors in this drink may seem like a strange combination, they’re great together!

I wanted to squeeze in one more quick, festive recipe post before Christmas arrived. And what better way to celebrate the season than with a delicious cocktail?

Admittedly, I was a little skeptical that peppermint vodka and ginger beer would play well together. I’m glad that I decided to try it out anyway, because they’re great together!

How do these cocktails come together?

Couldn’t be easier.

Start by filling a copper mug with crushed ice. Add the peppermint vodka, cranberry juice, and lime juice. Stir everything together gently with a bar spoon.

Top the mug off with ginger beer and garnish with a lime wedge and a mini candy cane!

Candy Cane Moscow Mules | A Nerd Cooks

Looking for other festive Moscow Mule recipes?

You know I have your back.

Try one of these Holiday Gin Moscow Mules! Or maybe you’re more in the mood for a Cranberry Vanilla Mule? 

TBH, you can’t go wrong. They’re all so good.

Candy Cane Moscow Mules

Candy Cane Moscow Mules

Yield: 1 cocktail
Prep Time: 5 minutes
Total Time: 5 minutes

Ingredients

  • 1.5 oz peppermint vodka
  • 3 oz cranberry juice
  • 3 oz ginger beer
  • 1/2 lime, juiced
  • mini candy canes, lime wedge, and fresh cranberries, for garnish

Instructions

  1. Pour the peppermint vodka, cranberry juice, and ginger beer over crushed ice.
  2. Add the lime juice and stir gently.
  3. Garnish with mini candy canes, a lime wedge, and fresh cranberries.
Nutrition Information:
Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 343Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 35mgCarbohydrates: 63gFiber: 9gSugar: 36gProtein: 3g
© laurenpacek
Cuisine: American / Category: Cocktails

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Hot Chocolate Cupcakes

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These cupcakes are so delicious

These Hot Chocolate Cupcakes are taste just like a big mug of hot chocolate! They have fudgy chocolate cake, marshmallow creme filling, and a generous swirl of whipped cream frosting!

FYI – this post contains affiliate links

Hot Chocolate Cupcakes | A Nerd Cooks

These cupcakes seriously taste like hot chocolate

And really, what could be better? At this time of year, when cold weather abounds, I’d argue that almost nothing can beat it. Except, maybe, having a mug of hot chocolate along with your hot chocolate cupcakes.

The base of these cupcakes is actually a brownie cupcake, so it’s sweet and dense. And what’s hot chocolate without marshmallow AND whipped cream? Almost not worth drinking, I’d argue. Or eating, in this case.

Fortunately, these cupcakes have it all!

Hot Chocolate Cupcakes | A Nerd Cooks

How do these cupcakes come together?

You’ll start out by making some fudgy chocolate brownie cupcakes, with an important twist: you’ll add hot chocolate mix right into the cupcake batter!

Once the cupcakes have cooled completely, you’ll hollow them out and fill them with marshmallow creme. See the picture below–I left a couple of them unfrosted for the picture so you could get an idea. I found that putting the marshmallow creme into a piping bag (with no tip, just the end of the bag snipped off) made the cupcakes really easy to fill.

Next, you’ll make an easy stabilized whipped cream frosting and frost these bad boys! I gave these cupcakes a generous, tall swirl of frosting.

Why stabilized whipped cream?

Have you ever made whipped cream (intended to be used as frosting or otherwise), but after a while, it kind of deflated and got weepy?

Well, using unflavored gelatin to make stabilized whipped cream helps to overcome these issues. It will stay basically the same way you piped it without deflating or starting to get watery.

Show us a cross-section of the cupcake!

I took a quick photo after taking a big bite of this cupcake while in my office the other day. It’s not the best quality photo, but you can see the marshmallow creme in the middle.

Hot Chocolate Cupcakes | A Nerd Cooks

Interested in other hot chocolate-y recipes?

Check out these Hot Chocolate Chocolate Chip Cookies and Hot Chocolate No Bake Cookies!

And please, let’s not forget about my Perfect Hot Chocolate.

Hot Chocolate Cupcakes | A Nerd Cooks

What inspired this recipe?

The cupcake base is a slight variation on the Double Chocolate Brownie Cupcakes I’ve showed you before. Live Well Bake Often has a great tutorial and recipe for stabilized whipped cream.

The combination of the two + the marshmallow creme came from my food brain.

Hot Chocolate Cupcakes

Hot Chocolate Cupcakes

Yield: 16 cupcakes

Ingredients

For the cupcakes

  • 16 tbs butter, softened and cut into chunks
  • 8 oz semisweet chocolate, roughly chopped
  • 1 cup light brown sugar, packed
  • 2 tsp vanilla extract
  • 2 packets hot chocolate mix, approximately .7 oz each
  • 4 large eggs
  • 1 cup all-purpose flour
  • 1 tsp kosher salt
  • 1/4 tsp baking powder
  • 7 oz marshmallow fluff

For the stabilized whipped cream frosting

  • 8 tsp water
  • 2 tsp unflavored gelatin
  • 2 cups whipping cream, very cold
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • chocolate shavings, for garnish

Instructions

To make the cupcakes

  1. Preheat the oven to 350 degrees F. Line a muffin tin with paper or foil liners and set it aside.
  2. Put the softened butter and chopped chocolate in a heat-proof bowl over a saucepan of simmering water.
  3. Stir the butter and chocolate together until they are completely melted and combined.
  4. Whisk the brown sugar, vanilla extract, and hot chocolate mix into the chocolate and butter. Remove the bowl from the heat, set it aside, and allow it to cool slightly.
  5. After the chocolate mixture has cooled slightly, whisk in the eggs one at a time, making sure that they are each thoroughly combined before adding another.
  6. Whisk in the flour, salt, and baking powder.
  7. Divide the batter among the prepared muffin tins.
  8. Bake for 20-25 minutes, or until a toothpick, when inserted into the center, comes out mostly clean.
  9. Allow the cupcakes to cool in the pan for 10 minutes before removing them to a wire rack to finish cooling completely.
  10. Once they have cooled, use a paring knife to cut out the centers of the cupcakes (be careful to not cut all the way through to the bottom). Remove the cupcake innards (snack for later!).
  11. Fill the cupcake holes with marshmallow creme until level, or just about level, with the top of the cupcake.


To make the stabilized whipped cream frosting

  1. Place the mixing bowl and beaters/whisk attachment in the fridge for 10-15 minutes.
  2. Add the water to a small microwave safe bowl and sprinkle the gelatin on top. Allow it to sit for a few minutes.
  3. Transfer the gelatin mixture to the microwave and microwave until the gelatin is fully dissolved, this will only take 10-15 seconds. Stir the mixture, then set it aside to cool slightly.
  4. In the refrigerated bowl of a stand mixer fitted with the whisk attachment (or in a large mixing bowl, using an electric mixer) combine the heavy whipping cream, powdered sugar, and vanilla extract.
  5. Whip the cream until it starts to thicken and soft peaks form. Turn the mixer to low speed.
  6. Slowly pour the gelatin mixture in until it is well combined. Increase the mixer to medium speed and continue mixing until stiff peaks form.

To assemble the cupcakes

  1. Pipe the whipped cream frosting onto the prepared cupcakes.
  2. Garnish the cupcakes with shaved chocolate, if desired.



© laurenpacek
Cuisine: American

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Sous Vide Vanilla Extract

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This sous vide vanilla extract is just what you need to kick start your holiday baking! Make it with vodka OR bourbon, depending on your preference!

FYI – this post contains affiliate links

Sous Vide Vanilla Extract | A Nerd Cooks

Every baker needs a good quality vanilla extract in their pantry

This is true no matter what time of year it is. BUT! The holiday season is upon us!

If you’re like me, there will be a lot of baking going on at this time of year. And just about every recipe for baked goods lists vanilla extract as an ingredient.

“Why is that?”, you might be asking. Well, vanilla extract’s role in baked goods is sort of the same as salt in savory foods (though you should definitely also use salt in all of your baked goods… a lecture for another day): It enhances all of the other flavors in the recipe.

Since it’s an integral ingredient, you might as well make it a good  quality one!

Sous Vide Vanilla Extract | A Nerd Cooks

Why make it yourself instead of buying it at the store?

Sure, you can buy vanilla extract at the store. I do it sometimes. BUT I’d argue that there are some pretty good reasons for making your own at home.

Cost

One of the biggest reasons (that I can think of) to make homemade vanilla extract is the cost savings! Think about it, decent quality vanilla extract is at least $6 per OUNCE at the grocery store. 

Now, let’s talk about this homemade version. Let’s assume that you’re making this with a mid-range vodka (Smirnoff; which costs about $0.42 per oz), quart Mason jars (32 oz), and vanilla beans that cost about $3 per bean. You with me?

So…: 32 oz Mason jar * $0.42 per oz vodka = $13.44

Using 1 vanilla bean per 8 oz of vodka means $3 per bean * 4 = $12

$13.44 + $12 = $25.44

NOW, take the total amount of $25.44 and divide that by 32 oz and you get… approximately $0.80 PER OUNCE. That’s 7.5 times less expensive than the store bought stuff. 7.5 times cheaper!

So, yeah. It’s way cheaper. Also, sorry for doing math on a food blog. ¯\_(ツ)_/¯

Customization; Flavor and quality

You can customize your vanilla extract to meet your preferences.  Take each of the preparations in this recipe, for instance. I think the more typical preparation would involve the use of plain vodka. It’s great that way.

BUT I tend to prefer my vanilla made with bourbon. Y’all know that I have a serious affinity for the stuff. Just take a look around my blog. 

Basically, you do you. Make one, or both! Either way, you know it’s going to be great quality stuff that tastes fantastic.

Speed! (thanks to sous vide)

Making homemade vanilla extract the old fashioned way (putting split vanilla beans in a container with liquor and then stashing it away) can take weeks or months to make.

When you make it with a sous vide, you’re done within a matter of hours! That means you can start baking that much quicker.

Sous Vide Vanilla Extract | A Nerd Cooks

What should I make with this homemade vanilla extract?

Lots of things! Use this homemade vanilla extract in every baked good that calls for vanilla extract!

If I may, allow me to make one specific suggestion. The bourbon version of this homemade vanilla extract would be particularly good when baked into these Maple Bourbon Chocolate Chip Pecan Cookies. There cannot be enough bourbon flavor. 

Looking for other recipes that can be made using a sous vide?

I made some really delicious Homemade Sous Vide Limoncello earlier this year. Peel some lemons, add some vodka, and sous vide for a couple of hours before mixing with some simple syrup. Boom. Done.

And let’s not forget my Crab Cake Eggs Florentine! The hollandaise sauce was made using the sous vide. It seriously couldn’t have been easier. If you’re having people over for brunch, I’d definitely recommend this method for making hollandaise.

When talking sous vide I always need to give a shoutout to Chelsea over at A Duck’s Oven. Her blog is fab, and her sous vide cookbook is 10/10!

Sous Vide Vanilla Extract

Sous Vide Vanilla Extract

Yield: 4 cups
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes

This sous vide vanilla extract is just what you need to kick start your holiday baking! Make it with vodka OR bourbon, depending on your preference!

Ingredients

  • 4 vanilla bean pods (see notes)
  • 4 cups plain vodka OR bourbon

Instructions

  1. Split the vanilla beans down the center. Add them to a quart Mason jar.
  2. Add the plain vodka or bourbon to the Mason jar. Tighten the lid to finger tight.
  3. Set your sous vide for 135 degrees F.
  4. Once the water had preheated, add the Mason jar to the water and cook for at least 4 hours (see notes).
  5. Allow the vanilla extract to cool to room temperature.

Notes

  • Use a mid-range liquor. Think Smirnoff, not Grey Goose.
  • Use at least one vanilla bean for every cup of liquor
  • Let your extract cook for at least 4 hours. I ended up letting mine go for about 6 to achieve the color that you see in the photos.
  • You can either remove the vanilla beans from the Mason jar or leave them in; it's up to you!

Nutrition Information:
Yield: 64 Serving Size: 1
Amount Per Serving: Calories: 34Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 0g
This calculation is based on a 1 tbs serving size.
© Lauren Pacek
Cuisine: American / Category: Sous Vide

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Old Bay Deviled Eggs

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Need a quick, delicious appetizer? Look no further!

This Old Bay Deviled Eggs recipe is a delicious way to spice up a classic appetizer. They come together quickly and are a guaranteed hit.

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As if we needed additional evidence that Old Bay really does belong on everything…

When we first moved to Baltimore (way back in 2009!!), I was a little confused about why Old Bay seasoning was used on so many foods. I foolishly believed that while it was good on seafood, it didn’t need to be used on everything. After some time in Charm City, I realized just how wrong I was…

I mean, it is excellent on seafood. BUT! Promise me you’ll try it on any and every kind of meat, fried foods of all kinds, roasted potatoes, risotto (!) … Heck you can rim a can of beer with it (Natty Boh, please) for a refreshing and spicy treat on a hot day. (It’s called a Dirty Boh, FYI).

Even though we haven’t lived in Baltimore for 4 years now, I’m still a full-blown convert to the Church of Old Bay. These Old Bay Deviled Eggs are just one more thing that proves that Old Bay is delicious on just about everything.

I’ve opined about my love for Old Bay Seasoning before. Check out my Crab Cake Eggs Florentine. It’s not complete without a sprinkling of the stuff. These Crispy Air Fryer Chicken Wings are also a favorite in my house. Though we have used other seasonings (and sometimes wet sauces), we make Old Bay wings again and again.

And no, I swear, Old Bay isn’t a sponsor. I just love it. (Though seriously, Old Bay, hit me up.)

 

Deviled eggs are a classic appetizer for a reason

Okay so, now that we’ve talked alllll about how wonderful Old Bay seasoning is… let’s talk about the perfect little two-bite snack that is deviled eggs.

They’re kind of a retro appetizer, no? But they’ve been around forever for a reason. They’re so good!

They’re savory, tangy, and can be eaten with one hand. This last quality makes them perfect for parties. Plus, they can be dressed up in a number of delicious and creative ways. This recipe is proof of that.

How do these deviled eggs come together?

Let me walk you through it!

First things first: If you want to pipe the yolk mixture into your deviled eggs (like I did), you need to make sure that the mixture is very smooth. A chunky mixture does not pipe well–especially if you’re using a star tip–since the chunks tend to get caught up in the piping tip.

My favorite way to ensure a smooth mixture is to start by cutting your hard boiled eggs in half lengthwise. Gently separate the yolks from the whites, and set the whites aside. 

Set a fine mesh strainer over a bowl and add the yolks to the strainer.

Using a spatula, gently press the yolks through the strainer. Periodically, you’ll want to scrape the bottom of the strainer, since some of the yolk bits will kind of cling to it.

Once you’ve pushed all of the yolks through the strainer, you’ll be left with a pile of very fine, fluffy yolk. This is exactly what you want to see.

Once you’ve dealt with the egg yolks, all that’s left is to add the remaining ingredients to the bowl, mix until totally combined, and pipe it into the egg whites!

Looking for other deviled egg recipes?

I have you covered, girl!

Plus, all of these recipes include instructions for hard boiling your eggs on the stovetop AND in the electric pressure cooker (my personal favorite way to do it).

Old Bay Deviled Eggs

Old Bay Deviled Eggs

Yield: 6
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

This Old Bay Deviled Eggs recipe is a delicious way to spice up a classic appetizer. They come together quickly and are a guaranteed hit.

Ingredients

Instructions

To cook the eggs in an electric pressure cooker

  1. Fill the pressure cooker insert with ½ to 1 inch of water (check your manual regarding the minimum recommended amount of water). Place the steamer basket in the insert. The water level should be below the steamer basket.
  2. Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
  3. Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
  4. Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To cook the eggs on the stovetop

  1. Place the eggs in a saucepan in a single layer and cover them with enough water that there is 1 inch of water above the eggs.
  2. Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
  3. Carefully transfer the eggs to a bowl of ice water. Change the water out with cold water as needed until the eggs have cooled. Store in the fridge until ready to use.

To assemble the deviled eggs

  1. Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
  2. Push the yolks through the strainer with a spatula into a medium-sized bowl. Add the mayonnaise, vinegar, mustard, salt, and Old Bay seasoning to the bowl. Stir to combine.
  3. Spoon or pipe the egg yolk mixture into the egg whites. Dust with additional Old Bay seasoning and serve.

Notes

1 serving = 2 egg halves

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 135Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 190mgSodium: 389mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 6g
© laurenpacek
Category: Appetizers

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Pumpkin Spice Cold Brew Coffee

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It’s September, so you know what that means… time for pumpkin everything!

This Pumpkin Spice Cold Brew is just the thing you need during those early Fall days when it’s still hot out but you still really want to embrace the coming season. It’s cold and refreshing, but is full of sweet pumpkin pie spice flavor.

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Starbucks got nothin’ on this homemade version!

There, I said it.

Okay, so, yes. I have purchased and happily consumed a Pumpkin Cream Cold Brew. And I’ll very likely do it again. The #basicbitch in me can’t help but admit that they’re delicious.

BUT this homemade version allows you to customize the ingredients to meet your preferences. Don’t like things to be super sweet? Dial that sugar back. Want heavy cream instead of half and half? Do it.

This version will also save you quite a bit of dough. And it will save you time! No need to wait in line inside the store or in a drive through when you’ve got cold brew and pumpkin spice cream waiting for you in your fridge.

 

This Pumpkin Spice Cold Brew makes good use of some recipes you’ve seen on this blog before

I’m a full on convert to the cult of cold brew coffee. At this point, I really can’t believe I’ve spent the vast majority of my life not drinking it. Once I finally came around, I posted a super easy recipe for Homemade Cold Brew.

I also recently shared a Homemade Pumpkin Pie Spice Mix with you all. It’s great for baking AND for making pumpkin spice cream.

Combine your homemade cold brew with sweet and spicy pumpkin spice cream and you’re in business. 

 

What inspired this recipe?

The Pumpkin Cream Cold Brew from Starbucks was the inspiration, of course! I had my first a couple of weeks ago and knew that I needed to have it in my life on the daily.

This recipe is modified slightly from the one on Fox and Briar. I doubled the original recipe, but dialed the sugar back a bit.

Pumpkin Spice Cold Brew Coffee

Pumpkin Spice Cold Brew Coffee

Yield: 16 oz
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

This Pumpkin Spice Cold Brew is just the thing you need during those early Fall days when it's still hot out but you still really want to embrace the coming season. It's cold and refreshing, but is full of sweet pumpkin pie spice flavor.

Ingredients

Pumpkin Spice Cream

  • 2 cups half and half
  • 2/3 cup granulated sugar (see notes)
  • 2 tbs pumpkin puree
  • 2 tsp pumpkin pie spice
  • 1 tbs vanilla extract

Pumpkin Spice Cold Brew Coffee

Instructions

Cold Brew Coffee

  1. Brew up a batch of Homemade Cold Brew Coffee or buy some at the store.

Pumpkin Spice Cream

  1. In a medium saucepan over medium heat, combine the half and half, sweetener, pumpkin puree, and pumpkin pie spices. Whisk everything together until the sweetener is totally dissolved and the mixture is steaming. Make sure to not allow it to come to a boil.
  2. Strain everything through a fine mesh strainer (and cheesecloth, if you have it). Transfer the Pumpkin Spice Cream to a clean swing top bottle or a jar with a lid and refrigerate.

Pumpkin Spice Cold Brew Coffee

  1. Combine 8-12 oz cold brew coffee and 2-4 oz pumpkin spice cream over ice.

Notes

  • I used granulated sugar, but you can feel free to experiment with whatever sweetener you prefer.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 28mgSodium: 85mgCarbohydrates: 40gFiber: 1gSugar: 39gProtein: 3g
© laurenpacek
Category: Coffee

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Pumpkin Pie Spice Mix

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This spice mix will help you bake your way through the Fall!

I have a feeling that you’ll be making good use of this Pumpkin Pie Spice Mix all season long. I know that I will! The warm, fragrant spices are perfect for all of your Fall baking needs (and then some).

FYI – this post contains affiliate links

It’s that time of year again!

You know what time of year I’m talking about. Love it or hate it, it’s here. Please don’t fight it.

(And yeah, yeah, I know that Fall doesn’t actually start until September 23rd this year. But it’s September. It’s time. Sue me.)

It’s time for PUMPKIN SEASON!

During this time of year, I fully embrace my inner Basic Bitch by sipping Pumpkin Spice Lattes from Starbucks and baking up lots of pumpkin-based treats. This spice mix has our backs when it comes to all of the baking. 

How do I use this spice mix?

Hoo boy. Where do I start?

Basically any pumpkin-based baked good is going to require pumpkin pie spices. Check out these Pumpkin Chocolate Chip Blondies, Pumpkin Chocolate Chip Oatmeal Cookies, Pumpkin Chocolate Chip Muffins, and Pumpkin Waffles, for starters. But really, search “pumpkin” on this site for many more.

I’ve even shared a pumpkin-based cocktail in the past! While this Pumpkin Bourbon Shrub (as currently written) doesn’t call for all of the spices included in this spice mix… you could totally add this pumpkin pie spice to the shrub and things would be delicious.

How does this spice mix come together?

It really could not be simpler. It’s kind of silly to even call this a “recipe”, really.

But, basically, you mix a variety of spices together, use them immediately, and/or store them for later in an airtight jar. 

That’s it. You got this.

So, what inspired this recipe?

It’s not like ready-made pumpkin pie spice mixes are a new idea, by any means. But, basically, Fall baking was the impetus for finally mixing up my own spice mix. If you’re planning to bake anything that involves pumpkin, you’ll be using pumpkin pie spices.

Pumpkin Pie Spice Mix

Pumpkin Pie Spice Mix

Yield: 7.5 tsp
Prep Time: 2 minutes
Total Time: 2 minutes

I have a feeling that you'll be making good use of this Pumpkin Pie Spice Mix all season long. I know that I will! The warm, fragrant spices are perfect for all of your Fall baking needs (and then some).

Ingredients

  • 4 tsp ground cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground cloves
  • 1/2 tsp ground nutmeg

Instructions

  1. Mix all of the spices together.
  2. Use immediately or store in an airtight container for later.

Notes

Scale the amount of spices up if you'd like to make a big batch of Pumpkin Pie Spice Mix.

© Lauren Pacek
Category: Spice Mixes

Will I need anything special to make this spice mix?

Truthfully, not much. But check these out:

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Nectarine and Burrata Caprese Salad

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This salad is a Summer classic, turned up a notch and a half

Nectarine Caprese Salad is a lot of things, all in one dish. It’s sweet, savory, creamy, and tangy. It’s an incredibly delicious and light Summer dish that can be served as a side or eaten as a main course. 

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This is classic Caprese Salad taken to the next level

You’ve had Caprese salad at some point, right? It’s a classic. Think super ripe tomatoes, creamy fresh mozzarella cheese, and fresh basil.

This salad retains all of the classic elements of a Caprese salad (tomatoes, cheese, basil). However, we’ve elevated some of the ingredients and added others. 

 

Fresh mozzarella vs. burrata – what’s the difference?

For starters, we’ve swapped (perfectly delicious) fresh mozzarella out for burrata. But, what’s the difference between these two cheeses?

Mozzarella is made from cow or water buffalo milk. It’s semi-soft, creamy, and just plain old delicious.

Burrata is mozzarella that is formed into a pouch and–get this–FILLED WITH SOFT STRINGY CHEESE CURD AND CREAM. Bonkers, right??

Basically it’s decadent AF and you want it in your Caprese salads (and life). I used it in this Creamy Corn and Bucatini with Burrata recipe, too. 115% decadent.

Nectarines also help to make this Caprese special

And, of course, we’re adding sweet nectarines to our Caprese, as well. You can use either yellow or white nectarines, depending on your preference. I’m a yellow nectarine kinda gal, so I went with those.

Nectarines add a sweet pop of flavor to this traditionally savory side dish. They also taste particularly amazing with a drizzle of balsamic vinegar. Sweet and savory, am I right?

I’m right.

What else is in this Caprese?

On the produce front, besides the burrata and nectarines, there are super ripe heirloom tomatoes (a variety of colors and sizes is nice) and sweet basil from my herb garden.

Kosher salt and pepper bring the flavor, while olive oil and balsamic vinegar do their jobs to make things rich and tangy, respectively.

How does this recipe come together?

It’s so easy to make this Nectarine Caprese Salad with Burrata. Layer your heirloom tomatoes and nectarines in a big serving bowl or on a platter. Nestle the burrata down in there, too. Scatter those beautiful basil leaves over the top. 

Liberally season with kosher salt an freshly ground black pepper. Now is definitely not the time to be stingy. Drizzle with a bit of extra virgin olive oil and balsamic vinegar just before serving and then do the damn thing. By which I mean “EAT!”

Break into that super creamy burrata, scoop up some of the produce, and have at it. Summer in a bowl/on a plate/in your stomach.

What inspired this recipe?

You have my overactive food brain and a trip to Trader Joe’s to thank for this recipe.

I went into TJ’s for some burrata but before I could reach the cheese section, I was confronted with a stack of crates of nectarines and a variety of super ripe heirloom tomatoes. I mean, what was I supposed to do?

Nectarine and Burrata Caprese Salad

Nectarine and Burrata Caprese Salad

Yield: 4
Prep Time: 10 minutes
Total Time: 10 minutes

Ingredients

  • 2-3 lbs ripe heirloom tomatoes (see notes)
  • 2 ripe yellow nectarines (see notes)
  • 8 oz burrata
  • handful of fresh basil leaves
  • kosher salt and pepper, to taste (see notes)
  • 2 tbs extra virgin olive oil
  • balsamic vinegar, to taste

Instructions

  1. Slice the tomatoes and nectarines into wedges. Arrange on a platter or in a large bowl.
  2. Nestle the ball(s) of burrata into the tomatoes and nectarines.
  3. Scatter fresh basil over the top and add salt and pepper.
  4. Drizzle with extra virgin olive oil and balsamic vinegar. Serve immediately.

Notes

  1. I used a variety of heirloom tomatoes, ranging from cherry tomato-sized to medium-sized chocolate tomatoes. Use whatever you like/have on hand.
  2. You could use white nectarines here, if that's what you have or prefer. I'm a yellow nectarine kinda gal.
  3. Now is not the time to skimp on seasoning, especially kosher salt. Trust.

Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 394Total Fat: 21gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 45mgSodium: 465mgCarbohydrates: 37gFiber: 10gSugar: 25gProtein: 20g
© laurenpacek
Category: Salad

Will I need anything special to make this recipe?

  • I’m having a love affair with this Diamond Crystal kosher salt
  • A cutting board, because you gotta cut all this produce up somehow
  • A pretty platter for serving
  • OR if you really want to treat yourself (you’re worth it), pop over and check out Hallyburton Pottery. He made the beautiful serving bowl that you see in these pictures.

 

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