A Nerd Cooks

... and bakes and mixes the occasional cocktail!

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Caprese Orzo Pasta Salad

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This pasta salad is perfect for summertime lunches and as a side dish for cookouts

Caprese Orzo Pasta Salad has all of the flavors of a traditional Caprese salad, plus the carb-y goodness of orzo pasta. It’s a delicious and pretty addition to any cookout menu.

caprese orzo pasta salad in a serving bowl on a granite countertop

What goes into this pasta salad?

Only a handful of ingredients! 

In short: you’ll need some pasta, pesto, tomatoes, and cheese. Easy peasy, right? The short list of ingredients and ease of preparation (more on that below) make this recipe a real winner.

And how does it come together?

You’ll start out by boiling a big pot of water, adding a good amount of kosher salt, and cooking some orzo pasta according to the directions on the package. For anyone who isn’t familiar, orzo is a short cut pasta that is shaped like a big grain of rice. 

You’ll combine your cooked and cooled pasta with some basil pesto. You can use store bought pesto or make a batch of your own at home. I did the latter, following this recipe as a guide. Basically, you’ll be blitzing together a ton of fresh basil, pine nuts (though I’ve used walnuts in a pinch), fresh garlic, parmesan cheese, and a little salt and pepper before streaming in some olive oil to make a fresh sauce.

The basil that you see below was grown in my container herb garden. *insert heart eyes emojis here*

a bunch of fresh basil laying on two blue cloth napkins

Next, you’ll add some super sweet cherry or grape tomatoes to the mix. Tomatoes are best in the summertime, of course, but, I love that the little cherry/grape guys that you get at the grocery store are sweet pretty much all year round. You can use any color tomato that you like — I happened to find a mix of teeny tiny yellow and red tomatoes and they were perfect.

Last, you’ll add some creamy fresh mozzarella cheese to this pasta salad. Ideally, you want the mozzarella to be bite-sized. I found some mozzarella pearls (perfectly bite-sized round balls of cheese) at the grocery store. However, if you can only find mozzarella bocconcini or ciliegine (slightly larger balls of mozzarella) at the store, just go ahead and halve or quarter them as needed.

If you’re feeling a little fancy, you can garnish the pasta salad with a little more fresh basil. Stash it in the fridge until you’re ready to serve, and enjoy!

Looking for other pasta salad and/or Caprese recipes?

I think that I can help you out with that. If you are looking for another pasta salad recipe, check out Lauren’s Pasta Salad (yes, I named it after myself ¯\_(ツ)_/¯. No shame.)!

If you’re looking for more Caprese-type recipes, I can help with that, too. This Farro Caprese Salad is pasta salad-like, but different in that it uses farro, rather than pasta. It’s fresh, summery, and perfect for cookouts.

I also love to include fruit in my Caprese salads! Sweet summer fruit is great alongside juicy tomatoes and creamy fresh mozzarella. If you haven’t tried fruity Caprese salads, I definitely suggest that you give my Nectarine and Burrata Caprese Salad AND Strawberry Caprese Salad a try! You’re going to love them both.

caprese orzo pasta salad in a serving bowl on a granite countertop

Caprese Orzo Pasta Salad

Yield: 6 servings

Caprese Orzo Pasta Salad has all of the flavors of a traditional Caprese salad, plus the carb-y goodness of orzo pasta. It's a delicious and pretty addition to any cookout menu.

Ingredients

  • 16 oz orzo pasta
  • 2 tbs olive oil
  • 1/2 cup pesto (store bought or homemade)
  • 8 oz cherry or grape tomatoes, halved
  • 8 oz fresh mozzarella cheese pearls
  • fresh basil, for garnish

Instructions

  1. Cook the orzo pasta in salted boiling water according to the directions on the package.
  2. Once cooked, drain the pasta and spread it out on a baking sheet in an even layer.
  3. Drizzle the orzo with olive oil and toss to distribute the oil evenly. Allow the pasta to cool to room temperature.
  4. Combine the cooled orzo with the pesto.
  5. Add the tomatoes and mozzarella. Toss to combine.
  6. Garnish with fresh basil.

Notes

  • I ended up using 8 oz of these really tiny tomatoes, because that's what was available at the store
  • You can also use ciliegene or bocconcini mozzarella, but you may want to cut them in half or maybe even quarter them

© Lauren Pacek
Category: Side Dishes

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Chocolate Peanut Butter Pretzel Cake

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Chocolate and peanut butter is a delicious and classic flavor combination

This Chocolate Peanut Butter Pretzel Cake is nothing short of delicious. It features moist chocolate cake, peanut butter buttercream frosting all over, and slightly salty pretzel buttercream between layers.

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

Posting about this cake is long overdue

I actually made and photographed this cake more than a year ago: it was my birthday cake in May 2019. For no particular reason, I just let it sit around in my blog draft posts for a while. It’s a shame, too, because the cake was 10/10 delicious.

My 33rd birthday came and went last month without much fanfare. I didn’t make anything for myself. It’s not that I wouldn’t have liked to. But I found myself a little busier than usual, as we ended up bringing our newborn son home from the hospital on the day before my birthday.

Best. Birthday present. Ever.

Anyway, here we are. And it’s time to share this cake with you all.

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

What inspired this recipe?

The recipes for the chocolate cake and and peanut butter buttercream come straight from Joy Wilson’s cookbook, Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats. The pretzel buttercream is based on Joy’s buttercream recipe, too, but you won’t find it verbatim in that cookbook.

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

Looking for other cakes and cupcakes?

Because who doesn’t want more cake?

If we’re talking about cake, we need to talk about this Double the Chocolate Cake. You don’t want to pass it up.

However, if you’re looking for something in a smaller size, check out these Hot Chocolate Cupcakes, Lemon Poppy Seed Cupcakes, and Beet Red Velvet Cupcakes! Double Chocolate Brownie Cupcakes are pretty great, too.

What about recipes featuring peanut butter + chocolate?

I have a Peanut Butter Marshmallow Pie with a pretzel crust that’s really good that you should definitely check out. It’s topped with chocolate chips, mini marshmallows, and salty peanuts. There’s also a No-Bake Chocolate Peanut Butter Pie that’s great. Both of these are frozen sweets.

And! Let’s not forget about this crazy good Peanut Butter Cheesecake with Dark Chocolate Ganache!

Chocolate Peanut Butter Pretzel Cake | A Nerd Cooks

Chocolate Peanut Butter Pretzel Cake

Yield: 12 slices
Prep Time: 30 minutes
Cook Time: 25 minutes
Additional Time: 2 hours
Total Time: 2 hours 55 minutes

This Chocolate Peanut Butter Pretzel Cake is nothing short of delicious. It features moist chocolate cake, peanut butter buttercream frosting all over, and slightly salty pretzel buttercream between layers.

Ingredients

For the Chocolate Cake

For the Pretzel Buttercream Frosting

  • 16 tbs unsalted butter, room temperature
  • 3-4 cups powdered sugar
  • 1/4 tsp kosher salt
  • 1 tsp vanilla extract
  • 1-2 tbs heavy cream or milk
  • 3/4 cup finely ground pretzels

For the Peanut Butter Buttercream Frosting

  • 32 tbs unsalted butter, room temperature
  • 1 1/2 cups smooth peanut butter
  • 1/2 tsp kosher salt
  • 1 tbs vanilla extract
  • 6-7 cups powdered sugar
  • 3-4 tbs heavy cream or milk

Instructions

To make the Chocolate Cake

  1. Follow the instructions for preparing a 3-layer chocolate cake, listed here.


To make the Pretzel Buttercream Frosting

  1. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).
  2. Add the salt and vanilla extract and beat well.
  3. Next, add 2 cups of the powdered sugar and beat on low until well combined.
  4. Add another 1-22 cups of sugar along with 1-2 tbs of heavy cream/milk. Beat until combined.
  5. Add the ground pretzels and remaining cream/milk (if necessary) and beat on medium speed until the frosting reaches the desired consistency.
  6. Beat on medium-high speed until the frosting is smooth and fluffy (about 4 minutes).

To make the Pretzel Buttercream Frosting

  1. Using a stand mixer fitted with the paddle attachment, beat the butter on medium speed until it is softened (about 1 minute).
  2. Add the peanut butter, salt, and vanilla extract and beat well.
  3. Next, add 2 cups of the powdered sugar and beat on low until well combined.
  4. Add another 2 cups of sugar along with 3 tbs of heavy cream/milk. Beat until combined.
  5. Add the remaining 2-3 cups of sugar (depending on your desired consistency) and remaining cream/milk and beat until the frosting reaches the desired thickness.
  6. Beat on medium speed until the frosting is smooth and fluffy (about 4 minutes).

To assemble the cake

  1. Spread the Pretzel Buttercream between the layers of chocolate cake.
  2. Frost the cake however you'd like. I went with rosettes all over.
© laurenpacek

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Strawberry Cucumber Vodka Gimlet

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Summer weather requires summer cocktails

The Strawberry Cucumber Vodka Gimlet is *chef’s kiss* a near-perfect Summer cocktail, if I do say so myself. The cucumber vodka is crisp and cool while the strawberry simple syrup lends sweetness and beautiful color.

  Strawberry and Cucumber Vodka Gimlet | A Nerd Cooks

It’s been quite a while since I’ve shared any recipes

And for good reason! I talked about it on Instagram recently but… I had a baby! We welcomed a little boy into our family last month.

Between getting hit pretty hard with morning sickness last fall/winter, being just wiped out due to general pregnancy-related things, and then actually having the baby, it’s been difficult to find the time and energy to blog. Now that I’m home on maternity leave, it’s strangely a little easier to think about cooking and blogging. Not needing to focus on work at all probably helps.

Between COVID and the general state of the world, I found myself really missing being able to consume alcohol, particularly toward the end of my pregnancy. So it should come as no surprise that the first recipe I’m sharing with you post-pregnancy is for a cocktail.

This cocktail is full of summery flavors

I have a bottle of this Cucumber Vodka from Durham Distillery (buy it online here!) in my pantry (though you can feel free to use whatever brand of cucumber vodka you prefer) and have been looking forward to using it in a really delicious cocktail this summer. I ended up pairing it with a sweet strawberry simple syrup, lime juice, and club soda.

Not only do the cucumber and strawberry flavors play very well together, but the strawberry simple syrup makes the cocktail a very pretty pink color. I’ve made this drink a couple of times this week and can tell you that it’s very refreshing and perfect for warm evenings. Or days. Or whenever. Just enjoy.

Strawberry and Cucumber Vodka Gimlet | A Nerd Cooks

Looking for other Summery cocktails?

First, I’d recommend checking out my Basil Vodka Gimlet. It’s a great Summertime cocktail, too. If you’re looking for more strawberry flavor, try a Strawberry Basil Vodka Collins.

If you want something citrusy, try a Limoncello Gin Collins. I also have a Lemongrass and Thai Basil Mojito that’s pretty dang good, too.

Want to get your booze, but don’t want to have to leave the house??

Story of my life. If you feel this way, too, you can get alcohol sent straight to your door via the company Drizly.

Strawberry and Cucumber Vodka Gimlet | A Nerd Cooks

Strawberry Cucumber Vodka Gimlet

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

The Strawberry Cucumber Vodka Gimlet is *chef's kiss* a near-perfect Summer cocktail. The cucumber vodka is crisp and cool while the strawberry simple syrup lends sweetness and beautiful color.

Ingredients

For the Strawberry Simple Syrup

  • 1 cup granulated sugar
  • 1 cup water
  • 8 oz. fresh strawberries, hulled and quartered

For the cocktail

Instructions

To make the Strawberry Simple Syrup

  1. Add the sugar, water, and strawberries to a small saucepan over medium heat.
  2. Bring to a boil, stirring occasionally.
  3. Turn the heat down and simmer for 20 minutes.
  4. Strain out the strawberries without pressing down on the berries (it will make the simple syrup cloudy) and allow it to cool.
  5. Store in the refrigerator.

To make the cocktail

  1. Add the vodka, simple syrup, and lime juice to a cocktail shaker with ice.
  2. Shake until very cold and strain into a rocks glass with ice (or into a cocktail coupe).
  3. Top with club soda and garnish with fresh mint.
© laurenpacek
Cuisine: American / Category: Cocktails

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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?

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 | A Nerd Cooks

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 | A Nerd Cooks

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 | A Nerd Cooks

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.

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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 | A Nerd Cooks

Candy Cane Moscow Mules

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

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

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
Cuisine: American

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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!

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 | A Nerd Cooks

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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Homemade vanilla extract comes together quickly and easily via sous vide

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!

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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 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 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!

AND if you’re looking to invest in an immersion circulator/sous vide, consider this one from Anova. I have the model that was available prior to this newer one, and really like it. 

Sous Vide Vanilla Extract | A Nerd Cooks

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.

FYI – this post contains affiliate links

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
Category: Appetizers

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