Food

Name: Corn and Jalapeño Risotto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Italian
Ingredients: 5 cups vegetable or chicken broth; 1 tbs olive oil; 1 tbs butter; 2 cloves garlic, minced; 1 shallot, diced; 4 jalapeño peppers (seeds and ribs removed), diced; 1 tsp dried thyme; 4 ears of fresh corn, kernels removed from cob; 1.5 cups Arborio rice; 2 cups shredded mozzarella cheese; kosher salt and pepper, to taste; large handful of fresh basil, chopped; 4 oz burrata (optional but highly recommended)

Corn and Jalapeño Risotto

July 23, 2020 by laurenpacek 1 Comment

Risotto is a labor of love that’s delicious no matter what time of year it is

This Corn and Jalapeño Risotto is creamy, flavorful, and makes great use of seasonal summertime produce. Top it with burrata for a truly decadent meal.

What inspired this recipe?

There’s a pizza place in Durham, NC called Pie Pushers. We like them anyway, but during this period of social distancing, they’ve started delivering to our neighborhood (normally we’re way outside of their delivery radius) on a biweekly basis. So we’ve been partaking … on a biweekly basis. It’s been great.

Anyway, one of their pizzas is called the Pace Car and has quickly become one of my favorites. It has olive oil, sweet corn, basil, jalapeños, and mozzarella. I tried to take these flavors and turn them into a pasta, which didn’t quite work out like I’d hoped. HOWEVER, when I tried them in a risotto, I knew that I was onto something delicious.

How does this risotto come together?

Really, the method is pretty standard. Start out by sautéing shallots, garlic, and other vegetables in butter and olive oil, toasting the rice, and adding the broth little by little while stirring, stirring, stirring. Add some cheese at the end, and you’re in business.

In this recipe, we’re using shallots and garlic (nothing out of the ordinary here), fresh sweet corn, and four jalapeños. I know that that may seem like a lot, but it’s not. Trust me. The flavor is great. We also throw a little dried thyme in the pot as well as lots of fresh basil, too.

We use Arborio rice, as always, and I’ve opted to use chicken broth. You can use vegetable broth if you’d prefer, but I always have chicken in my pantry. In terms of cheese, we go with shredded mozzarella AND creamy burrata.

Is the burrata 100% necessary? Probably not. Is it highly highly recommended? Absolutely.

Looking for other corny recipes?

I cannot stress enough how delicious and decadent this Creamy Corn and Bucatini with Burrata is. Make it while the summer corn is sweetest.

If you’re in the mood for more risotto, there’s also my Sweet Corn Risotto with Roasted Cherry Tomatoes and Avocado and Corn Risotto.

What about other risotto recipes?

I know that I just listed a couple risotto recipes above, but there are more. Don’t miss out on my savory Mushroom Risotto. My husband doesn’t like mushrooms, so I tend to get this one all to myself (much to my delight).

Then, there’s also my super vibrant Beet Risotto with Goat Cheese. Great year round, but it’s especially good for Valentine’s Day. You know, if you’re into celebrating that sort of thing. But really, even if you aren’t, I recommend making it.

I also have an (what I’d categorize as) under-appreciated Beer, Cheddar, and Sausage Risotto. Honestly, beer, cheese, and pork. In a carby risotto? Yeah, it’s great. And of course, I’d bre remiss if I didn’t tell you about my Pumpkin Risotto. Creamy, savory and slightly sweet, perfect all the time (but especially during the Fall when we’re indulging in pumpkin everything).

Corn and Jalapeño Risotto

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This Corn and Jalapeño Risotto is creamy, flavorful, and makes great use of seasonal summertime produce. Top it with burrata for a truly decadent meal.

Ingredients

5 cups vegetable or chicken broth
1 tbs olive oil
1 tbs butter
2 cloves garlic, minced
1 shallot, diced
4 jalapeño peppers (seeds and ribs removed), diced
1 tsp dried thyme
4 ears of fresh corn, kernels removed from cob
1.5 cups Arborio rice
2 cups shredded mozzarella cheese
kosher salt and pepper, to taste
large handful of fresh basil, chopped
4 oz burrata (optional but highly recommended)

Instructions

Heat the broth in a medium sauce pan over medium heat. Bring it to a simmer and then turn it down to low.
In a heavy-bottomed pan or Dutch oven, heat the olive oil and butter until the butter has melted. Add the garlic, shallot, and jalapeños. Sauté them until the shallot begin to become translucent and the jalapeños start to soften.
Add the dried thyme and corn kernels to the pot, as well. Stir to combine.
Next, add the Arborio rice and stir it around so that every grain gets coated in the olive oil and butter. Allow the rice to toast for a few minutes, stirring occasionally.
Turn the heat off under the broth and add a couple of ladles of it 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.
Once all of the broth has been added and incorporated, add the mozzarella cheese, stirring well. Add the kosher salt and pepper, to taste.
Add the fresh basil and stir to distribute it throughout the risotto.
Top the risotto with hunks of burrata, if desired and if you're feeling extra.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 516Total Fat: 23gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 59mgSodium: 856mgCarbohydrates: 57gFiber: 8gSugar: 11gProtein: 25g

What should I have on hand in order to make this recipe?

Arborio rice
A saucepan and heavy-bottomed pot
A wooden spoon for stirring, stirring, stirring

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Key Lime Pie Crush

July 18, 2020 by laurenpacek Leave a Comment

Ever wanted to have some key lime pie… but in boozy drink form?

This Key Lime Pie Crush Cocktail is sweet, tart, and totally refreshing. It tastes just like a boozy piece of key lime pie, but in a glass!

Are you familiar with Crush cocktails?

If you are, you know what the hype is all about.

If not… well, let me enlighten you. A Crush is a cocktail that’s named for “the swift yanking of an industrial press juicer that flattens fresh orange halves sending frothy OJ plummeting into a pint glass filled with ice, vodka and triple sec.” Orange is the OG Crush cocktail flavor, hence the previous description.

Basically, Crushes tend to be made up of a few key ingredients: fresh fruit juice, vodka (sometimes plain, sometimes flavored), triple sec (sometimes), and lemon lime soda. Oh, and lots of crushed ice, naturally. With that basic formula, you can achieve a variety of delicious flavors.

You’ll find Crushes on the menu at bars and restaurants all over the Baltimore and DMV region (the area where Delaware-Maryland-Virginia meet). And for good reason. They’re great all year round, but especially during the summer when the weather heats up and the humidity gets a bit out of control.

What goes into this Crush?

This one comes together with key lime juice (more on that in just a second), whipped cream vodka, lemon lime soda, and whipped cream and a lime wheel for garnish. You can juice a bunch of key limes if you can find them in stores (they’re pretty small, so it takes quite a few), or feel free to use a good quality bottled variety of juice.

Given that key limes are often not available in stores (and how good the bottled juice can be), this is the one of the few instances where I’ll give the okay to sub a bottled juice in place of fresh.

I like to use this one. I’ve found it to be readily available in Harris Teeter, Publix, and Safeway grocery stores. Hopefully your store will have it on hand, too. You can also use regular lime juice in a pinch, but the flavor won’t be exactly the same as if you used key lime juice.

Want other key lime-flavored recipes?

I have a couple for you! These Key Lime Pie Cookies are delicious. They’re a fun twist on a flavor that’s usually only found in pies.

And, of course, here’s a recipe for Key Lime Pie. I’ve made this time and time again. It’s consistently a hit. And really, now that I think about it, I think it might be time to make it again.

Are you interested in trying other Crush recipes, too?

You owe it to yourself to try out as many as you can. They’re so refreshing and delicious! Though I did say that regular orange is the OG flavor (a great option!), I haven’t yet blogged about it. (Note to self: do that soon!)

HOWEVER, you can check out my Orange Creamsicle Crush, as well as my Grapefruit Crush recipe. Not to toot my own horn, but they’re both so good that it’s hard to pick a favorite between the two.

Better make both, along with this Key Lime Crush, and taste for yourself. You know, in the interest of science ;).

Key Lime Pie Crush

Yield: 1 cocktail

Prep Time: 2 minutes

Total Time: 2 minutes

This Key Lime Pie Crush Cocktail is sweet, tart, and totally refreshing. It tastes just like a boozy piece of key lime pie, but in a glass!

Ingredients

1.5 oz whipped cream vodka
2 oz key lime juice (see notes)
lemon lime soda
whipped cream and lime wheel, for garnish (optional)

Instructions

Add the whipped cream vodka and key lime juice to a tall glass with ice.
Top with lemon lime soda and stir gently.
Garnish with whipped cream and a lime wheel, if desired.

Notes

Freshly squeezed OR store bought key lime juice can be used here. You can also use regular lime juice in a pinch.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 409Total Fat: 11gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 44mgCarbohydrates: 57gFiber: 2gSugar: 44gProtein: 3g

What should I have on hand in order to make this cocktail?

Like we’ve talked about, you can pick up a bottle of this key lime juice.
Tall cocktail glasses
A jigger, to measure out the booze and juice
A citrus juicer (I use this one so much)
A bar spoon, to gently stir everything together

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Caprese Orzo Pasta Salad

June 29, 2020 by laurenpacek Leave a Comment

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.

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*

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

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

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

What equipment should I have on hand in order to make this recipe?

A big pot in which to cook your orzo. I usually end up using a Dutch oven.
A colander, to drain your cooked orzo
A food processor makes making pesto a snap
A spatula to mix everything up
A beautiful serving bowl – consider getting one from Hallyburton Pottery (that’s where I got mine!)

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Chocolate Peanut Butter Pretzel Cake

June 21, 2020 by laurenpacek 2 Comments

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.

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.

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.

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

Yield: 12 slices

Prep Time: 30 minutes

Cook Time: 25 minutes

Additional Time: 2 hours

Total Time: 2 hours 55 minutes

Ingredients

For the Chocolate Cake

1 recipe 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

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

To make the Pretzel Buttercream Frosting

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

To make the Pretzel Buttercream Frosting

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

To assemble the cake

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

What gear should I have on hand in order to bake this cake?

A KitchenAid stand mixer will make the job so much easier
Round cake pans
Joy Wilson’s cookbook, Homemade Decadence: Irresistibly Sweet, Salty, Gooey, Sticky, Fluffy, Creamy, Crunchy Treats
A cake turntable to aid in the decorating process

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Ranch Deviled Eggs

March 22, 2020 by laurenpacek Leave a Comment

These deviled eggs are the most delicious two-bite treats

These Ranch Deviled Eggs are a delicious, easy spin on the classic recipe. Make them for brunches, parties, or as a delicious snack for yourself!

FYI – this post contains affiliate links

What inspired this recipe?

For starters, I love deviled eggs. Maybe too much? I don’t know… let’s not think too hard about that one. Judge for yourself based on the number of deviled egg recipes on this blog.

But also, Ranch! Who doesn’t love Ranch? In my opinion, it makes just about everything better.

So, yeah. It’s as simple as that. I wanted some deviled eggs and decided to add some Ranch seasoning to the yolk mixture. ¯\_(ツ)_/¯

How does this recipe come together?

Welp, first you need to hard boil some eggs. I’ve included instructions for doing this on the stovetop as well as in the Instant Pot. Either method works out just fine, but I find using the IP to be so easy.

If you want to pipe the yolk mixture back into the whites, like I did, you’ll want to make sure that the yolk mixture is as smooth as possible. Do this by pressing the yolks through a fine mesh strainer. Here’s a nice step-by-step explanation.

Mix the yolk mixture ingredients up, pipe ’em (or spoon ’em) into the whites, and top with chives. Now eat!

In the market for some other snacky recipes?

Oh I gotchu. These Air Fryer Chicken Wings are a favorite in my house. Shrimp Wonton Cups and Turkey Taco Wonton Cups are really delicious bite-sized treats, too.

If you’re looking for dip, let me suggest Jalapeño Popper Dip, Pimiento Cheese, and/or this Three Ingredient Fruit Dip!

What about more deviled egg recipes?

I shared a classic Deviled Egg recipe a while back. If you’re a deviled egg purist, that one’s for you.

I’ve also riffed on the classic recipe quite a bit, and have shared Pickled Deviled Eggs, Buffalo Deviled Eggs, and Old Bay Deviled Eggs.

Ranch Deviled Eggs

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

These Ranch Deviled Eggs are a delicious, easy spin on the classic recipe. Make them for brunches, parties, or as a delicious snack for yourself!

Ingredients

6 eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/4 tsp kosher salt
freshly ground black pepper, to taste
4 tsp Ranch seasoning
1 tbs fresh chives, minced (for garnish)

Instructions

To cook the eggs in an Instant Pot (electric pressure cooker)

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.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
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

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.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
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

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
Push the yolks through the strainer with a spatula into a medium-sized bowl (see notes).
Add the mayonnaise, vinegar, mustard, salt, pepper, and Ranch seasoning to the bowl. Stir to combine.
Spoon or pipe (using a piping bag) the egg yolk mixture into the egg whites. Sprinkle with minced chives and serve.

Notes

I've included a nice step-by-step series of photos in my Old Bay Deviled Eggs post to illustrate how to press the yolks through the mesh strainer.

Nutrition Information:

Yield: 6 Serving Size: 2 halves
Amount Per Serving: Calories: 142Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 190mgSodium: 421mgCarbohydrates: 2gFiber: 0gSugar: 1gProtein: 7g

What should I have on hand in order to make this recipe?

I love using my Instant Pot to make hard boiled eggs. It’s so easy, and they come out perfectly every time!
A fine mesh strainer, so that your egg yolks are as smooth as possible.
Piping bags and a piping tip, if you’re interested in getting fancy.
Ranch seasoning!

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King Cake Cinnamon Rolls

February 26, 2020 by laurenpacek Leave a Comment

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?

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.

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.

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.

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

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

Dissolve the yeast in the warm milk. Let it sit for about 5 minutes. The yeast should start to froth and bubble a bit.
Add the sugar, butter, kosher salt, eggs, flour, lemon zest, and spices to the bowl of a stand mixer and mix until well incorporated.
Pour the milk and yeast mixture over the flour mixture. Using the dough hook, mix until everything is well incorporated.
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

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

To make the cinnamon rolls

Grease a 9x13-inch baking dish with cooking spray or butter.
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.
Spread the filling evenly over the dough. Sprinkle the chopped pecans evenly over the filling.
Working carefully, from the long edge, roll the dough down to the bottom edge.
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

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

To make the icing

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.
Once the cinnamon rolls come out of the oven, slather the hot rolls with icing.
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

What gear should I have in order to make these cinnamon rolls?

A 9×13-inch baking pan
Purple, green, and gold sprinkles
A stand mixer makes making this recipe much easier

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Pumpkin and Sausage Pasta Bake

February 4, 2020 by laurenpacek Leave a Comment

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.

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.

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!

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

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

Preheat the oven to 350 degrees F.
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.
Add the sausage and cook through, crumbling as it cooks. Once cooked through, remove the pot from the heat.
Cook the pasta according to directions on the package. Drain and set aside.
Add the pumpkin, Greek yogurt, heavy cream, spices, and parmesan cheese to a medium-sized bowl. Whisk to combine.
Add pasta to the pot with the vegetables and sausage. Add the pumpkin sauce and stir until the pasta and sausage are coated.
Pour the pasta into a 9x13-inch baking dish. Top with shredded mozzarella.
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

What kind of gear should I have in order to make this?

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Mushroom Risotto

January 15, 2020 by laurenpacek 5 Comments

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

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).

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!

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

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

5 cups vegetable broth
1 tbs olive oil
1 tbs butter
2 cloves garlic, minced
1 medium-sized onion, chopped
1 tsp dried thyme
2 tsp Trader Joe's Mushroom & Company Multipurpose Umami Seasoning Blend
1.5 cups Arborio rice
1 cup parmesan cheese
kosher salt and black pepper, to taste
roasted mushrooms, from above
minced chives, for garnish (if desired)

Instructions

To make the Roasted Mushrooms

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

To make the Mushroom Risotto

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.
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.
Add the dried thyme and Mushroom & Company Multipurpose Umami Seasoning Blend to the pot. Stir to combine.
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.
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.
Add the Parmesan cheese, stirring until it has been incorporated. Add salt and pepper, to taste.
Add the roasted mushrooms and stir to distribute them throughout the risotto.
Top the risotto with minced chives, if desired.

What do I need to have on hand in order to make this?

Trader Joe’s Mushroom and Company Multipurpose Umami Seasoning Blend
A Dutch oven
Baking sheets, for roasting the mushrooms

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Sous Vide Vanilla Extract

December 13, 2019 by laurenpacek 3 Comments

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!

FYI – this post contains affiliate links

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!

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.

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

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

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

What kind of gear will I need to make this vanilla extract?

A quart Mason jar
Vanilla beans
An immersion circulator! I have the model that was available before this one and love it.

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Old Bay Deviled Eggs

September 13, 2019 by laurenpacek Leave a Comment

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!

Check out these Classic Deviled Eggs
Pickled Deviled Eggs are a tasty and tangy variation on a classic
Buffalo Deviled Eggs are spicy and delicious

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

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

6 eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/4 tsp kosher salt
1.5 tsp Old Bay Seasoning, plus more for garnish

Instructions

To cook the eggs in an electric pressure cooker

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.
Place the eggs on the steamer basket in an even layer. Seal the lid and cook for 5 minutes on high pressure.
Allow the pressure cooker to release naturally for 5 minutes. After that, do a quick pressure release.
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

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.
Heat on high until water begins to boil then remove the saucepan from heat, cover, and leave the pan sit for 14 minutes.
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

Peel the eggs. Slice the eggs in half, remove the yolks to a fine mesh strainer, and set the whites on a platter.
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.
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

What gear should I have on hand to make these deviled eggs?

Old Bay, of course!
A fine mesh strainer, to ensure that your yolks are super smooth
Silicone spatulas
A cute deviled egg platter for serving