Food

Name: Greek Chicken Quinoa Bowls
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 bowls
Cuisine: Greek
Ingredients: 1/2 English cucumber, chopped; 1/2 cup kalamata olives, chopped; 4 oz feta cheese; 2 tbs olive oil; 1 tbs water, plus more if needed; 1/2 to 1 lemon, juiced; kosher salt, to taste; 1 cup quinoa; 2 cups water or chicken broth; kosher salt, to taste; 3 boneless skinless chicken breasts; 1 tbs olive oil; 1 lemon, juiced; 1 clove garlic, minced; 2 tsp oregano; kosher salt and black pepper, to taste; 1 pint cherry tomatoes, halved; 1 tbs olive oil; kosher salt and black pepper, to taste

Greek Chicken Quinoa Bowls

June 12, 2019 by laurenpacek Leave a Comment

Greek chicken quinoa bowls are delicious, full of flavor, and (bonus) very convenient for meal prepping!

Whip this recipe for Greek Chicken Quinoa Bowls up and you’ll have lunches prepared for nearly every day of the work week!

FYI – this post contains affiliate links

Meal prep makes your week soo much easier

I’ll be the first to admit that I’m not always the best about meal planning or prepping. But when I actually do it, it makes my weeks so much easier. Even though I love to cook, I’m pretty much always a fan about having to think less about things.

These bowls are ideal for meal prep. Make everything on a Sunday, divvy everything up in 4 equal portions into containers, and boom: you have lunches for nearly every day of the week.

Don’t like some ingredients? Change ’em up!

It’s really easy to make these bowls your own. Say you don’t like feta. These bowls would be really good topped with some hummus or tzatziki sauce.

Not super into chicken? Top these bowls with your protein of choice.

Dislike olives? (first of all, how dare you) Feel free to omit them. You get the idea.

This recipe is adapted from one that I found on thekitchn.com.

Greek Chicken Quinoa Bowls

Yield: 4 bowls

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Ingredients

Roasted cherry tomatoes

1 pint cherry tomatoes, halved
1 tbs olive oil
kosher salt and black pepper, to taste

Shredded chicken

3 boneless skinless chicken breasts
1 tbs olive oil
1 lemon, juiced
1 clove garlic, minced
2 tsp oregano
kosher salt and black pepper, to taste

Quinoa

1 cup quinoa
2 cups water or chicken broth
kosher salt, to taste

Feta dressing

4 oz feta cheese
2 tbs olive oil
1 tbs water, plus more if needed
1/2 to 1 lemon, juiced
kosher salt, to taste

Everything else

1/2 English cucumber, chopped
1/2 cup kalamata olives, chopped

Instructions

To make the roasted cherry tomatoes

Preheat the oven to 300°F. Line a baking sheet with foil and set aside.
Spread the halved cherry tomatoes on the prepared baking sheet.
Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
Roast for 45-60 minutes, checking after about 30 minutes, until the tomatoes are sweet, jammy, and perfect. Allow them to cool slightly.

To make the shredded chicken

Preheat the oven to 350°F. Line a baking sheet with foil and set aside.
In a small bowl, combine the olive oil, lemon juice, garlic, oregano, and salt and pepper.
Place the chicken on the prepared baking sheet, coat with the olive oil/spice mixture, and roast until the chicken is cooked through (i.e., 165°F on an instant-read thermometer), approximately 18 to 20 minutes.
Once the chicken breasts are cooked through, allow them to cool a bit before shredding with two forks.

To make the quinoa

Place the quinoa, water, and salt in a saucepan. Bring to a boil.
Lower the heat to low, cover with a lid, and simmer for 15-20 minutes, or until the quinoa has absorbed all of the water.
Fluff the quinoa with a fork.

To make the feta dressing

Blitz all ingredients in a food processor or blender.
Process until smooth.

To assemble the bowls

Divide all ingredients into 4 equal parts and combine in 4 bowls.

Really into Greek/Mediterranean flavors like I am? Check out these recipes:

What equipment will I need to make this recipe?

A blender or food processor for whizzing up the feta dressing
Half sheet pans for roasting
Cutting boards for chopping

Spicy Salmon Sushi Bowls

May 24, 2019 by laurenpacek Leave a Comment

These bowls allow you to enjoy all of the flavors of a delicious sushi roll, but in convenient bowl form!

These Spicy Salmon Sushi Bowls are my interpretation of what would happen if you put cooked salmon in a Spicy California Roll and then deconstructed it in a bowl.

These bowls give you all the sushi roll flavors that you love, but for far less effort

Even though they’re maybe not the most authentic thing ever, I can’t help but love a good Spicy California or Spicy Salmon Roll. But I’ve never been adventurous enough to try to make sushi rolls at home.

When I need to get my sushi fix but don’t want to leave my house and head to a sushi restaurant, I take a little bit of a shortcut. Basically, I take all of the flavors and ingredients that I love about sushi rolls and put ’em in a bowl.

A big Bowl of Food = comfort food at its finest

In addition to this bowl of sushi goodness being much more convenient to make and quick to come together than a sushi roll, there’s something about tucking into a big bowl of food that’s just really comforting. Joy the Baker has a whole series of Bowl of Food recipes, for instance.

Check it out. I think there’s something to it.

Make a little, or a lot!

As written, this recipe is for two bowls, but it can easily be scaled up.

I like to make enough for 4-5 portions and have this as a really delicious (decidedly un-sad) lunch at work. If you choose to do that, your coworkers will be very envious.

Spicy Salmon Sushi Bowls

Yield: 2 bowls

Prep Time: 10 minutes

Total Time: 10 minutes

Ingredients

For the spicy mayo

1 tbs mayonnaise
1 tsp Sriracha

For the rice

1 tbs rice vinegar
1/2 tsp granulated sugar
1 1/2 cups cooked white rice, cooled

For everything else

8 oz cooked salmon, cooled
1/2 cup shelled edamame
1 small avocado, diced
1 cup English cucumber, sliced into thin wheels
1/2 cup carrots, shredded
2 tsp sesame seeds
soy sauce, to taste

Instructions

To make the spicy mayo

Combine the mayonnaise and Sriracha in a small bowl. Set aside.

To make the rice

Combine the rice vinegar and sugar in a small bowl.
Add the vinegar/sugar mixture to the rice and stir to combine.

To assemble everything

Divide the rice, salmon, edamame, avocado, cucumber, and shredded carrots between two bowls (see notes).
Drizzle with soy sauce.
Drizzle or dollop with spicy mayo.
Sprinkle with sesame seeds.

Notes

The bowls can be assembled in a way such that all of the ingredients are organized separate from one another, or you can toss everything together from the very start. You do you.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 644 Total Fat: 33g Saturated Fat: 6g Trans Fat: 0g Unsaturated Fat: 25g Cholesterol: 74mg Sodium: 654mg Carbohydrates: 51g Fiber: 9g Sugar: 5g Protein: 36g

Looking for other salmon recipes?

Crab Cake Eggs Florentine (Sous Vide)

April 24, 2019 by laurenpacek 2 Comments

Crab Cake Eggs Florentine is a delicious, decadent, and downright fancy brunch dish. Sous vide-ing the hollandaise sauce and eggs makes things so much easier!

Even though you might not immediately know what the difference between Eggs Benedict and Eggs Florentine is, you’re probably familiar with both of these popular brunch dishes. They both involve a toasty English Muffin, poached egg, and hollandaise sauce. Florentine has spinach instead of Canadian bacon or ham (a la Benedict). Now you know.

Both options are so good. I opted for Eggs Florentine here. That spinach means it’s healthy, right? No? Okay.

I figured that pretty much the only thing that could make this dish better is the addition of a crab cake. And don’t forget the Old Bay. I professed my deep love of Old Bay here, in this post about Air Fryer Chicken Wings.

This post contains affiliate links.

This is the first sous vide recipe on this blog!

So, what is sous vide? Sous vide means “under vacuum”. Basically what you do is place uncooked plastic pouch (and vacuum all of the air out) or maybe a glass jar and cook the food in a water bath at a precise temperature. I know, it sounds kind of weird. But if you have more questions, I suggest that you head over to the blog A Duck’s Oven. She’s an expert!

After a little hemming and hawing, I ended up getting this Anova model. I’ve been really happy with it. So far, we’ve made steaks (several times), stuffed burgers, along with the hollandaise sauce and soft poached eggs in this post.

I’m pretty excited to share this first sous vide recipe with you all. Stay tuned for more in the future!

This is a fancy looking recipe, but don’t be daunted!

I know that there are kind of a lot of steps involved in making this recipe. Despite this, all of the steps are very easy. Even the hollandaise sauce is super easy. Basically, all you do is dump the ingredients in a jar, let them cook in the water bath, and blend! Easy peasy. And honestly, the payoff at the end of this recipe is sooo worth it.

Before we get to the recipe, I need to make a couple of plugs:

The beautiful plate in these photos was made by Matt Hallyburton. Please head over to Hallyburton Pottery and check out what he has to offer!

The recipe for the sous vide hollandaise sauce comes from Chelsea over at A Duck’s Oven. Go check her blog out for lots of tasty recipes (especially those involving sous vide)!

Crab Cake Eggs Florentine (Sous Vide)

Yield: 4 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Crab Cake Eggs Florentine is a delicious, decadent, and downright fancy brunch dish. Making the hollandaise sauce and eggs using sous vide makes things so much easier!

Ingredients

Sous Vide Hollandaise Sauce

1 tbs apple cider vinegar
1 tbs shallot, minced
4 egg yolks
2 tbs lemon juice
1/2 tsp kosher salt
2 tbs water

4 large eggs

Garlicky Spinach

1 tbs olive oil
2 garlic cloves, minced
4 cups baby spinach, loosely packed
kosher salt

Everything Else

4 prepared crab cakes
4 English muffins
Old Bay Seasoning

Instructions

To make the Sous Vide Hollandaise Sauce

Using your immersion circulator, preheat the water bath to 167 degrees F.
Add all of the ingredients to a wide-mouthed Mason jar. Screw the on lid to just “finger-tight.”
Once the water has preheated, add the jar. Make sure all of the ingredients are completely submerged under the water line. You might have to stack a mug or something on top of the jar to keep it from floating up and around in the water bath. Cook for 30 minutes.
Remove the jar from water bath. Remove the lid. Insert the immersion blender into the jar and blend until the hollandaise is smooth and thick (should take about 2 minutes).
If you'd like to thin it out a bit, you can add some water and blend again.

To make the Sous Vide Soft Poached Egg

Using a slotted spoon, gently slide the eggs into the bottom of the preheated (167 degrees F) water bath.
Allow them to cook in the water bath for 12 minutes.
Again using the slotted spoon, remove the eggs to an ice bath (to stop the cooking) for a about 1 minute.

To make the Garlicky Spinach

Heat the olive oil in a medium-sized skillet over medium heat.
Add the garlic and sauté just until fragrant.
Add the baby spinach, one handful at a time (and stirring occasionally), until wilted.

Season with kosher salt, to taste.

To assemble everything

Heat the prepared crab cakes according to package directions.
Toast the English muffins and place 1/4 of the cooked spinach on the bottom half of each English muffin. Reserve the tops for sopping up the egg yolks and hollandaise.
Place a crab cake on top of the spinach.
Place one soft poached egg on top of each crab cake. To remove the eggs from their shells, you want to gently crack into the bottom of each egg. Once you peel away the shell at the bottom of the egg, the soft poached eggs will slide right out.
Drizzle some hollandaise on top of the poached egg and dust with a little Old Bay seasoning.

Notes

If you prepare the crab cakes, spinach, and English muffins while the hollandaise sauce and eggs cook, you can have this fancy brunch on the table in about 30 minutes of active cooking time!
Hollandaise sauce cannot be reheated. Trust.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 665 Total Fat: 37g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 27g Cholesterol: 529mg Sodium: 2131mg Carbohydrates: 45g Fiber: 4g Sugar: 4g Protein: 38g

Looking for other breakfast and brunch recipes?

Air Fryer Chicken Wings

April 19, 2019 by laurenpacek 5 Comments

Air fryer chicken wings are crispy and delicious, but don’t require you to use any oil! Your favorite bar snack just got a little bit healthier!

The air fryer is a game changer

When I received an air fryer for Christmas last year, there were quite a few things that I knew I’d have to make in it: fries, tater tots, pickle chips, and so on. But the number one item on my list was definitely chicken wings. I knew that I needed to make chicken wings.

As it turns out, chicken wings are stupidly easy to make using the air fryer. You start out by patting your fresh wings dry, seasoning them the seasoning(s) of your choice, toss them in the air fryer, and flip them around ever 5 minutes or so. Et voila: crispy, delicious chicken wings. AND they are a bit healthier than the traditional deep fried wings you’ll usually come across given that there is ZERO oil involved.

Flavor your wings however you’d like!

In addition to being less bad for you, the cool thing about making your own chicken wings is that you can season them in any way that you choose. I’d recommend always starting with salt and pepper, regardless of what seasoning route you take. But, from there, the sky is the limit.

In the past, we’ve used a variety of seasonings, both dry and wet. We’ve done buffalo wings, BBQ, and a pre-made Chipotle BBQ seasoning blend from Buffalo Wild Wings. But, hands down, our favorite way to season our chicken wings is with good old Old Bay Seasoning. Maybe it’s because we were indoctrinated into the Cult of Old Bay while living in Baltimore, or maybe we’ve just correctly recognized that it’s the world’s most versatile, delicious, seasoning blend. You decide. Either way Old Bay is so, so good on these chicken wings.

Air Fryer Chicken Wings

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Air fryer chicken wings are crispy and delicious, but don't use any oil! Your favorite bar snack just got a little bit healthier!

Ingredients

4 lbs fresh chicken wings, see notes
kosher salt and pepper, to taste
dry seasoning or wet sauce of choice, optional (see notes)

Instructions

Line a baking sheet with foil; top this with a layer of paper towels.
Set the chicken wings on the paper towels in a single layer; pat dry with additional paper towels.
Season both sides of the wings evenly with kosher salt and pepper (and any additional dry seasonings of choice).
Spray the basket of the air fryer with a bit of cooking spray.
Add the seasoned wings to the air fryer basket and cook for 25 minutes at 380 degrees F. Flip the wings over approximately every 5 minutes.
Turn the heat up to 400 degrees F for the last 5 minutes to really crisp the wings.

Notes

You can use whole wings (leave them whole or break them down into sections yourself) or wings that have already been broken down into sections. We've been getting our fresh wings from Costco. They're very conveniently broken down into the first and second sections (i.e., drumettes and flats).
We really like to season our wings with Old Bay seasoning (plus salt and pepper).
If you prefer a wet seasoning, put it in a large bowl and toss the crispy, cooked wings around in it.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 522

Looking for other snacky bites? I gotchu. Check these delicious recipes out!

Pickled Deviled Eggs

April 15, 2019 by laurenpacek 7 Comments

Pickled Deviled Eggs are as tasty as they are gorgeous. They’re the perfect way to use up leftover hard boiled eggs.

For those of you who observe it, the Easter holiday is right around the corner. That likely means lots of leftover hard boiled eggs. I mean, I really like hard boiled eggs, but one can only eat so many of them. It’s a shame to let them go to waste after the holiday celebration is over. I’d recommend making these deviled eggs as a great way to use them up!

Or, heck, go ahead and make a batch of eggs just to make these deviled eggs! That’s exactly what I did. Well, first I made some Homemade Beet Pickled Eggs. But, those pickled eggs were destined to be made into pickled deviled eggs, and I knew it all along.

These deviled eggs are savory and delicious, just like any good deviled egg should be. And thanks to the vinegar and beet juice bath that the hard boiled eggs took, they are also tangy, pickle-y (Is that a word? No?), and a beautiful vibrant purple color. They’re sure to be an impressive (and tasty!) addition to your table, no matter the occasion.

Do you love deviled eggs as much as I do?

Want more deviled egg recipes? You know you do. Check out:

Pickled Deviled Eggs

Yield: 12 egg halves; 6 servings

Prep Time: 15 minutes

Total Time: 15 minutes

Pickled Deviled Eggs are as tasty as they are gorgeous. They're the perfect way to use up leftover hard boiled eggs.

Ingredients

6 beet pickled eggs
1/4 cup mayonnaise
1 tsp white vinegar
1 tsp yellow mustard
1/4 tsp kosher salt
black pepper, to taste
fresh chives, minced

Instructions

Slice the eggs in half, lengthwise. Scoop out the yolks and place them a fine mesh strainer set over a medium-sized bowl. Set the whites on a platter.
Push the yolks through the strainer with a spatula and into the bowl. Add the mayonnaise, vinegar, mustard, salt, and pepper to the bowl. Mix to combine well.
Spoon or pipe the egg yolk mixture into the egg whites. Sprinkle with minced chives.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 99 Total Fat: 8g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 35mg Sodium: 246mg Carbohydrates: 6g Fiber: 1g Sugar: 4g Protein: 2g

Homemade Beet Pickled Eggs

April 11, 2019 by laurenpacek Leave a Comment

Homemade Beet Pickled Eggs are as tasty as they are pretty. Know what’s even better than that? They’re super easy to make, too!

What does making pickled eggs involve?

Truth be told: not much! After just a few easy steps, plus a little time stashed in the fridge, you too can have delicious beet pickled eggs. Just combine beet juice, vinegar, sugar, and spices in a saucepan and heat until the sugar has dissolved. Allow the mixture to cool a bit before letting your eggs hang out in this liquid (after adding sliced beets and red onion) for at least 24 hours and voila! Pickled eggs.

What should I do with pickled eggs?

You may be wondering “what should I be doing with these beet pickled eggs?” Well, first of all… just eat them! I like to sprinkle them with a little kosher salt and go to town. Pickled eggs are a classic bar snack, so I’d also recommend enjoying them with a cold beer.

But really, pickled eggs also good in pretty much any case when a regular hard boiled egg is needed. They’d be good when sliced up and added to a salad. Or! Make pickled egg-egg salad! That could be really good.

Speaking from personal experience, they’re fabulous when made into deviled eggs. Stay tuned for that recipe!

Pickled eggs are often pegged exclusively as a bar snack. And there’s a good reason for that. However, with Easter right around the corner, these purple beauties would be a fab way to use up leftover hard boiled eggs. Orrrr a great excuse to make some hard boiled eggs specifically for the purpose of making beet pickled eggs. You choose.

Looking for other eggy recipes?

Classic Deviled Eggs are a classic for a reason
Buffalo Deviled Eggs are 10/10

Homemade Pickled Eggs

Prep Time

10 mins

Cook Time

5 mins

Chill time

1 d

Total Time

15 mins

Course: Appetizer

Cuisine: American

Servings: 12 pickled eggs

Author: Lauren Pacek

Ingredients

12 hard boiled eggs, see notes
2-14.5 oz cans sliced beets
1 cup apple cider vinegar
1/2 cup granulated sugar
2 tbs whole black peppercorns
4 tbs pickling spice
1 small red onion, sliced thinly

Instructions

Combine all of the liquid from canned beets (reserving the beets), apple cider vinegar, sugar, peppercorns, and pickling spice in a medium-sized saucepan. Bring everything to a slow simmer for 5 minutes, whisking occasionally to combine. Remove the saucepan from the heat and allow it to cool.
Once the liquid is cool enough to handle, add approximately half of the reserved sliced beets, sliced red onion, and peeled hard boiled eggs.
Transfer the entire mixture to a large container and refrigerate for at least 24 hours or up to 7 days.

Recipe Notes

Cook the hard boiled eggs using whatever method you like. However, if you have an electric pressure cooker, the method detailed in my recipe for Classic Deviled Eggs is particularly easy.

Lemon Poppy Seed Cupcakes

April 5, 2019 by laurenpacek 6 Comments

These Lemon Poppy Seed Cupcakes have tender yellow cake, zingy lemon curd, and sweet buttercream studded with poppy seeds. They are the perfect Springtime dessert!

What says “Springtime” more than lemon??

I know that Winter is citrus season, but I think that lemony desserts are pretty Springy. Especially these cupcakes. They get their lemony flavor from rich, tangy, homemade lemon curd. It’s the perfect complement to sweet cake and buttercream frosting.

These cupcakes may look complicated, but don’t be intimidated!

I know that there are quite a few steps involved assembling these cupcakes. But trust me, none of them are difficult. Plus, the payoff is more than worth it.

This recipe makes excellent use of the Homemade Lemon Curd that I shared with you earlier in the week. If you haven’t already eaten all of it with a spoon (no judgement), I highly recommend filling these cupcakes with it!

The yellow cake recipe comes directly from the cookbook Homemade Decadence, and the buttercream is a variation of the recipe in that book, too.

5 from 5 votes

Lemon Poppy Seed Cupcakes

Prep Time

35 mins

Cook Time

25 mins

Total Time

1 hr

Course: Dessert

Cuisine: American

Servings: 36 cupcakes

Ingredients

For the cupcakes

4 cups cake flour, see notes
2 tsp baking powder
1.5 tsp baking soda
1 tsp kosher salt
16 tbs unsalted butter, room temperature
2 cups granulated sugar
1 tbs vanilla extract
4 eggs
2 cups buttermilk

For the lemon curd

1 recipe homemade lemon curd, see notes

For the buttercream (makes more than you will likely need)

32 tbs unsalted butter, room temperature
5-6 cups powdered sugar
1/4 tsp kosher salt
3 tsp vanilla extract
4 tbs milk or heavy cream
2 tbs poppy seeds

Instructions

To make the cupcakes

Preheat the oven to 350 degrees F. Line 3 muffin tins with liners (or use fewer muffin tins and work in batches) and set aside.
In a medium-sized bowl, whisk the flour, baking powder, baking soda, and kosher salt together. Set aside.
In the bowl of a stand mixer, fitted with the paddle attachment, cream the butter and sugar on medium speed until it is light and fluffy.
Add the eggs, one at a time, beating to fully incorporate. Add the vanilla extract.
Add half of the flour mixture, and beat well. Add the buttermilk in a slow stream, and beat well. Add the remaining flour mixture and beat until just combined.
Divide the batter evenly between the 36 cups of the muffin tins. Bake for 20-25 minutes, or until the top is golden brown and a toothpick, when inserted into the center, comes out clean. Allow the cupcakes to cool in the muffin tins for 15 minutes before removing them to a wire rack and allowing them to cool completely.

To make the poppy seed buttercream

In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter for a couple of minutes, or until soft.
Add 2 cups of powdered sugar, along with the kosher salt and vanilla extract. Beat on low to combine. Add another 2 cups of powdered sugar and beat to combine along with 2 tbs of the milk/cream.
Add the remaining 2 cups of powdered sugar and 2 tbs of milk/cream to achieve the desired consistency of frosting.
Beat on medium speed for a few minutes until the frosting is smooth and fluffy.

To assemble the cupcakes

Insert a paring knife into the top of a cupcake at a 45 degree angle. Insert the knife only about 2/3 of the way into the cupcake, so that the filling won't leak out of the bottom.
Cut a cone out of the top of the cupcake. Keep the tip of the knife inside the center of the cupcake. Rotate the cupcake while cutting around the top of the cupcake in a circle. Aim to make the hole about 1 inch wide. Pull the cone of cake out of the cupcake.
Cut the cone in half and discard (or eat!) the pointed part. You will use the top, flat part to plug the hole at the end.
Spoon the prepared (or store bought) lemon curd into the holes in the cupcake, filling not quite the whole way. Top with the reserved flat part of the cored out cupcake.
Frost as desired.

Recipe Notes

I've found that using cake flour (vs. all-purpose flour) really does make a difference here. When using all-purpose flour, the cupcakes can be a little dense.
The recipe for homemade lemon curd can be found here. You could also substitute your favorite store bought lemon curd.

Looking for more lemony desserts?

Try these Lemon White Chocolate Chip Pudding Cookies! These Whole Lemon Bars are pretty great, too.

Chocolate Stout Bundt Cake with Irish Cream Glaze

March 12, 2019 by laurenpacek 2 Comments

This Chocolate Stout Bundt Cake (complete with Irish Cream Glaze) would be a delicious St. Patrick’s Day treat! The cake is dense and very chocolatey, while the glaze is sweet and a little boozy. I added some green and white sprinkles for fun.

Here’s a bit of a fun fact for you all: I’m writing this post while in Ireland! How perfect for a St. Patrick’s Day post.

My husband and I are on a much needed vacation. We flew into Dublin and rented a car to drive out to Doolin (on the west coast of Ireland). We’re staying there for a few days before heading back into Dublin for a bit. Then we’re off to Liverpool for a couple of nights before taking a train up to Edinburgh. After that we’ll fly back to Dublin for a night and then come home.

We only just got in yesterday, but it has been incredible thus far. The country is beautiful and green, and the food and drink have been 10/10. In very surprising beer-related news, it turns out that I actually like Guinness! Who knew? I’ll be sharing photos of our travels with you soon.

This recipe comes from the blog Handle the Heat, though it has been modified slightly to increase the overall amount of chocolate and Irish cream. Because who doesn’t want more of both of those things??

Chocolate Stout Bundt Cake with Irish Cream Glaze

Prep Time

30 mins

Cook Time

1 hr 5 mins

Total Time

1 hr 35 mins

Course: Dessert

Cuisine: American

Servings: 12 people

Ingredients

For the chocolate bundt cake

2 1/2 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp kosher salt
1 cup unsalted butter
3/4 cup stout beer, such as Guinness
12 oz dark chocolate, chopped
3 large eggs
1 cup granulated sugar
1/2 cup packed brown sugar
1/2 cup sour cream

For the chocolate Irish cream glaze

8 oz dark chocolate, chopped
1 cup heavy hream
1/4 tsp kosher salt
1 tbs vanilla extract
2 tbs Irish Cream liquer

Instructions

To make the bundt cake

Preheat the oven to 350 degrees F. Grease a 12-cup nonstick Bundt pan and set aside (see notes).
In a medium-sized bowl, whisk together the flour, baking soda, and salt. Set aside.
In a small saucepan heat butter and beer over medium heat, stirring, until the butter is melted. Remove from heat and add the 12 ounces of chopped chocolate, stirring until smooth.
In the bowl of a stand mixer, beat the eggs and sugars on medium-high speed, until fluffy. Beat in the melted chocolate mixture and the sour cream. Reduce speed to low and gradually mix in flour. Do not over mix.
Pour the batter into the prepared pan and bake 45-55 minutes, or until a toothpick, when inserted into the center, comes mostly clean. Let the cake cool for about 20 minutes in the pan and then invert it onto a wire rack to finish cooling completely.

To make the glaze

Add the chopped chocolate and heavy cream to a medium -sized saucepan and heat over medium heat. Stir continuously. Once melted add the vanilla extract and kosher salt. Remove from the heat, add the Irish Cream, and stir.
Put the sauce in the fridge for 15 minutes or so to allow it to cool a bit. Pour the glaze onto the cake and let the cake stand until the glaze firms up.

Recipe Notes

Notes: pan release goop from I Am BakerThis is legit.

Need more St. Patrick’s Day treats? I gotcha.

Try these Lucky Charms Marshmallow Bars if you’re short on time but still need a fun, sweet treat.
Double Chocolate Irish Cream Cookies are sure to please.
A Chocolate Guinness Cheesecake with Chocolate Whiskey Ganache requires a little planning, but is well worth it.
Guinness Brownies with Caramel Fudge Frosting are 10/10.

Buffalo Deviled Eggs

February 20, 2019 by laurenpacek 2 Comments

These Buffalo Deviled Eggs are a really delicious twist on the classic deviled egg recipe. They’re very flavorful, a little spicy, and the perfect party food.

I make deviled eggs pretty much every chance that I get. Having a party? Deviled eggs are on the menu. Need some appetizers before a holiday meal? Better make some deviled eggs. Heading to brunch at your friends’ house? You see where I’m going here.

We went to brunch at our friends’ house this past weekend and agreed that we’d divide the work up along sweet/savory lines. They handled the sweet, while I handled the savory. For my part, I brought some cheesy baked grits and these deviled eggs. 10/10 would make and eat again.

Like this cute deviled egg plate? It’s Fiestaware. This is not sponsored (though hit me up, Fiestaware!). I just really like their stuff.

If Classic Deviled Eggs are more your thing, look no further. You can find that recipe right here.

Make sure to also check out these other recipes that feature hot sauce!

5 from 1 vote

Buffalo Deviled Eggs

Course: Appetizer

Cuisine: American

Servings: 12 halves

Author: Lauren Pacek

Ingredients

6 eggs
2 tbs mayonnaise
1 tbs ranch dressing
1.5 tbs hot sauce
1/4 tsp kosher salt
freshly ground black pepper, to taste

Garnish

blue cheese crumbles
chives, minced

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, ranch dressing, hot sauce, salt, and pepper to the bowl. Stir to combine completely.
Spoon or pipe the egg yolk mixture into the egg whites.
Sprinkle each deviled egg with a bit of blue cheese crumbles and minced chives.

Gluten Free Banana Bread

January 30, 2019 by laurenpacek 7 Comments

This Gluten Free Banana Bread is dense, moist, and studded and topped with crunchy pecans. Know what’s even better? I subbed real maple syrup for brown sugar to make this banana bread refined sugar-free, too!

Part of me likes the idea of baking with less refined sugar. I’m thinking about giving dates a try as a sweetener. For, you know, nutritional reasons and whatnot.

Then again, part of me just really likes maple syrup. The real stuff. No Mrs. Butterworth’s here. I used this bourbon barrel aged variety (found at Costco), but use whatever kind that you like!

I’d be remiss if I didn’t also mention that this banana bread is made with brown butter. Who doesn’t like brown butter? It is 10/10.

I’ve been slowly tiptoeing into the gluten free baking world, and definitely want to increase my GF repertoire. So far I’ve shown you Gluten Free Muesli Muffins and Coconut Macaroons. And now this gluten free banana bread!

5 from 5 votes

Gluten Free Banana Bread

Prep Time

10 mins

Cook Time

50 mins

Butter cooling time

15 mins

Total Time

1 hr 15 mins

Course: Bread, Breakfast, Brunch

Cuisine: American

Servings: 12 slices

Author: Lauren Pacek

Ingredients

For the brown butter

8 tbs unsalted butter

For the banana bread

2 cups gluten-free all-purpose flour, see notes
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp kosher salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 cup real maple syrup
2 eggs
2 large bananas, mashed
1 tsp vanilla extract
3/4 cup pecans, chopped

For the topping

1/4 cup pecans, chopped
2 tbs real maple syrup

Instructions

Preheat the oven to 325 degrees F.
Line a 9x5-inch loaf pan with a strip of parchment paper sling. Allowing an inch or so of parchment paper to hang over the long edges. Spray the pan and parchment paper with cooking spray and set aside.

To make the brown butter

Place the butter in a small saucepan over medium-high heat and cook for about 3 minutes (stirring pretty much constantly) until the butter has browned.
Pour the brown butter into a bowl. Make sure to scrape all of the toasty, brown bits into the bowl as well.
Let the brown butter cool slightly for 10-15 minutes.

To make the banana bread

In a large bowl, whisk the flour, baking soda, baking powder, salt, cinnamon, and nutmeg together. Set aside.
In a medium-sized bowl, whisk the maple syrup, eggs, mashed bananas, and vanilla extract.
Once the brown butter has cooled slightly, whisk that into the wet ingredients, too.
Add the wet ingredients to the dry. Fold the wet and the dry ingredients together, but don't over mix. Add the chopped pecans and stir until distributed throughout the batter.
Pour the batter into the prepared pan, smoothing the top with a spatula.

To make the topping

Sprinkle the remaining chopped pecans evenly over the top of the batter.
Pour 2 tbs over the pecans.
Bake the banana bread for 50-55 minutes, or until a toothpick, when inserted into the center, comes out clean.

Recipe Notes

Notes: