Pumpkin Baked Oatmeal

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week. Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide lots of protein and fiber, and are the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests! Either way, it’s the ideal way to make fall mornings more delicious (we couldn’t stop eating it). Ingredients for pumpkin baked oatmeal This pumpkin baked oatmeal is pretty simple to whip up: it requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need: Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie! Pecans: […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.

Pumpkin baked oatmeal

Oatmeal is our go-to for healthy, whole grain breakfasts. So why not dress it up in fall glory? This Pumpkin Baked Oatmeal is like a cinnamon and ginger-spiced hug. It’s full of autumnal flavor, yet at the same time a healthy way to start the day! Whole grain oats provide lots of protein and fiber, and are the perfect backdrop for pumpkin puree and cozy spices. Make up a big pan and eat off of it all week, or make it for guests! Either way, it’s the ideal way to make fall mornings more delicious (we couldn’t stop eating it).

Ingredients for pumpkin baked oatmeal

This pumpkin baked oatmeal is pretty simple to whip up: it requires a pretty standard cast of characters when it comes to pumpkin recipes. Here are the main ingredients you’ll need:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! They cook much differently than Old Fashioned. For steel cut, go to Pumpkin Baked Steel Cut Oats: it tastes just like pumpkin pie!
  • Pecans: Optional, but they add great texture to this oatmeal
  • Spices: You can use either cinnamon, ginger, cloves and nutmeg: or pumpkin pie spice! Grab some at the store or make it at home.
  • Pumpkin puree: Make sure it’s pumpkin puree: not pie filling!
  • Milk of choice: Whatever you’d like! Non-dairy milk makes it a vegan pumpkin baked oatmeal recipe.
  • Maple syrup: Pure maple syrup adds just the right sweetness, and it’s a natural sweetener. You could use any other liquid sweetener of choice (honey or agave syrup).
  • Vanilla: Vanilla adds depth of flavor.
Pumpkin baked oatmeal

It takes 1 hour, but leftovers save well

This pumpkin baked oatmeal takes 1 hour start to finish, but most of the time is hands off while the oatmeal bakes. Because it takes longer than the standard breakfast, we like to make a pan and eat off oft it all week. It saves well in the refrigerator, and you can eat it cold or room temp: no reheating necessary! If you’d like, you can heat it in the oven or microwave.

Variations: steel cut and stovetop pumpkin oatmeal

Want to make pumpkin baked oatmeal with steel cut oats? Or want a really fast version of pumpkin oatmeal? Here are some variations:

  • Pumpkin baked steel cut oats: This Pumpkin Baked Steel Cut Oats really tastes like pumpkin pie, according to feedback we’ve been getting for years. Using Old Fashioned oats in this recipe makes it taste more like pumpkin bars, but the steel cut version is very moist and tastes like pie filling. Go to Pumpkin Baked Steel Cut Oats.
  • Pumpkin oatmeal (on the stove): Want to have the same flavors in just 10 minutes? Make our Pumpkin Oatmeal on the stovetop. It’s got a similar vibe but is more like a creamy bowl of oatmeal.
Pumpkin baked oatmeal

Toppings for pumpkin baked oatmeal

Make up a batch of this pumpkin baked oatmeal and it’s a fantastic vegan and healthy breakfast. The toppings are where this recipe really shines! Here’s what to know about topping the oatmeal:

  • Maple syrup: A bit of maple syrup is all you need for a little sparkle. Or heat it with a little melted coconut oil for a dreamy drizzle.
  • Maple yogurt: It’s also tasty with maple yogurt. We mixed Greek yogurt, maple syrup and vanilla for a swirled topping (quantities are listed below). If you make this, still add a tiny drizzle of maple over the top: it adds the final flavoring.
  • Glazed pecans or walnuts. Get fancy and use maple glazed pecans or glazed walnuts.
  • Pepitas. Pumpkin seeds work too! Roasted salted have the best flavor.
  • Nut butter. Almond butter or cashew butter are the best nut butters to go with pumpkin! Peanut butter can overwhelm the flavor.
Pumpkin baked oatmeal

Make ahead instructions for pumpkin baked oatmeal

Can you make this pumpkin baked oatmeal ahead? Kind of! Note that this is not overnight oats: you cannot mix it up the night before and place in the refrigerator! The oats would soak up all the liquid and come out much too dry. If you do want to prep in advance, here’s what to do:

  • Minimal prep: Mix up the wets and dries separately and store in separate containers (with the wets refrigerated). Pour them together in the morning and bake. OR:
  • Bake in advance: Make up a pan on a Sunday night, then refrigerate it for eating off of throughout the week. You can refrigerate leftovers for up to 1 week, and re-warm them in a 300 degree oven or the microwave.
Pumpkin baked oatmeal

This pumpkin baked oatmeal recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Pumpkin baked oatmeal

Cozy Pumpkin Baked Oatmeal


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8
  • Diet: Vegan

Description

This pumpkin baked oatmeal is the ideal fall breakfast: cozy spiced and full of healthy oats! Bake up a pan and eat off of it all week.


Ingredients

  • 2 cups Old Fashioned rolled oats (don’t substitute steel cut or instant oats)
  • 1/2 cup pecan pieces (or chopped pecans)
  • 1 teaspoon baking powder
  • 2 teaspoons Pumpkin Pie Spice (or 1 teaspoon ground cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg)
  • 1/2 teaspoon kosher salt
  • 1 cup pumpkin puree
  • 1 3/4 cups milk of choice (dairy, almond or oat)
  • 6 tablespoons pure maple syrup
  • 2 tablespoons coconut oil, melted and cooled to room temp
  • 1 tablespoon pure vanilla extract
  • For serving: 1 tablespoon coconut oil melted with 1 tablespoon maple syrup or maple Greek yogurt*

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit.*
  2. Butter an 8 x 8″ or 9 x 9″ pan. In a medium bowl, mix together the rolled oats, pecan pieces, baking powder, pumpkin spice, and kosher salt.
  3. Dump the dries into the prepared pan. 
  4. In the same bowl, whisk together the pumpkin puree, milk, maple syrup, melted cooled coconut oil, and vanilla. Drizzle the milk mixture over the oats. Stir lightly with a fork to make everything gets evenly incorporated.
  5. Bake 40 to 45 minutes until the top is nicely golden and the oat mixture has set. Remove from the oven and allow to cool for about 10 minutes.
  6. Before serving, drizzle with maple syrup OR add maple Greek yogurt* plus a drizzle of maple. Store leftovers refrigerated for up to 1 week: reheat in a 300 degree oven or microwave until warm.

Notes

*For the maple Greek yogurt, mix 1/2 cup Greek yogurt with 1 tablespoon maple syrup and 1/2 teaspoon vanilla extract. Make sure to still add a small drizzle of maple over the top when serving.

  • Category: Breakfast
  • Method: Baked
  • Cuisine: American

Keywords: Pumpkin baked oatmeal

More pumpkin recipes

Pumpkin is in the air! Here are a few more pumpkin recipes to use a can of pumpkin puree:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

World’s Best Sweet Potato Fries

Here’s how to make sweet potato fries: the best you’ll have at home! They’re incredible: baked until crispy and seasoned to perfection. Hello, fry lovers. Meet our new favorite healthy fries: the World’s Best Sweet Potato Fries! Ok, we’ll admit: we haven’t performed a scientific survey to validate this claim. However: we’ve made a lot of homemade fries. In fact, you could call us fry experts. This recipe is the culmination of years of research: our quest to find the best crispy baked sweet potato fries you can make at home! All our knowledge from regular French fries translates to this master recipe, plus a little secret on how to make them crispy. 4 tricks to crispy baked sweet potato fries There are lots of people who claim to have the secret to the best baked sweet potato fries. Here’s the the problem with sweet potatoes: they have more moisture than a typical russet potato. So it’s tricky to get them to crisp up unless you deep fry them. Here are four tricks that make baked sweet potato fries come out crispy: Soak for 10 minutes in cold water. This really works! Soaking removes excess potato starch, resulting in maximum […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make sweet potato fries: the best you’ll have at home! They’re incredible: baked until crispy and seasoned to perfection.

Sweet potato fries

Hello, fry lovers. Meet our new favorite healthy fries: the World’s Best Sweet Potato Fries! Ok, we’ll admit: we haven’t performed a scientific survey to validate this claim. However: we’ve made a lot of homemade fries. In fact, you could call us fry experts. This recipe is the culmination of years of research: our quest to find the best crispy baked sweet potato fries you can make at home! All our knowledge from regular French fries translates to this master recipe, plus a little secret on how to make them crispy.

4 tricks to crispy baked sweet potato fries

There are lots of people who claim to have the secret to the best baked sweet potato fries. Here’s the the problem with sweet potatoes: they have more moisture than a typical russet potato. So it’s tricky to get them to crisp up unless you deep fry them. Here are four tricks that make baked sweet potato fries come out crispy:

  1. Soak for 10 minutes in cold water. This really works! Soaking removes excess potato starch, resulting in maximum crispiness. The best part: you can do this while you preheat the oven, so there’s no time lost.
  2. Coat in cornstarch. Cornstarch helps to form a crispy coating for sweet potatoes, which can turn soggy and limp in the oven, unlike a russet potato.
  3. Place on parchment paper. Don’t use a Silpat or silicon baking sheet, which can make for soggy fries! Paper is the way to go.
  4. Spread apart on the baking sheet. Spread the fries as far apart on the baking sheet as possible: this allows for maximum airflow and enhances crispiness. Bake a maximum of 2 pounds of potatoes in the oven at once.
Sweet potato fries

Ingredients for sweet potato fries

These sweet potato fries require only a few ingredients to make fry perfection. Here’s what you’ll need:

  • Small to medium sweet potatoes: Weigh out 2 pounds when you buy them: they vary in size widely, so it’s easiest to specify weight. Some sweet potatoes can be massive: these are hard to cut and don’t make pretty fries. Look for small to medium sized sweet potatoes for the best looking fries.
  • Olive oil
  • Garlic powder and onion powder
  • Cornstarch
  • Salt
Crispy sweet potato fries

How to cut fries by hand

Cutting fries is easy: but there are a few tricks! For sweet potato fries, we like to leave the peels on. That way you get all the nutrients and don’t have to waste time doing it! Here’s our method and see below for a video:

  • Slice off the ends of each potato, then slice off part of the side to make a base.
  • Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips.
  • Repeat until all potatoes have been cut into fries!

Cutting sweet potato fries with a fry cutter

You can also use a fry cutter to cut fries! This is only for the most serious of home cooks, because it’s a unitasker (only good for one thing) and rather large. We got one because we make a lot fries around here! It makes for beautifully perfect fries. Here are some notes:

  • Sweet potatoes are more difficult to cut with a fry cutter than russet potatoes. Sweet potatoes are much tougher than russets, so they take much more strength to pass through the cutter. We struggled here, but eventually made it work (with Alex’s muscles). We don’t necessarily recommend using a fry cutter, but it did work.
  • The fry cutter works brilliantly for russets and other vegetables. Here’s a link to the French fry cutter we use.
Best sweet potato fries

Why these are healthy sweet potato fries

These sweet potato fries aren’t fried, so we think you can call them healthy fries! Here’s why these are a healthy, whole food version of the standard comfort food:

  • You’ll just use sweet potatoes, minimal olive oil and a bit of salt. These are all healthy, whole food ingredients. They’re basically roasted potatoes!
  • The serving size is moderate. The serving size is much less than a restaurant would serve, so that helps to keep the calories down.

Seasoning and dipping sweet potato fries

Once you’ve cut your fries, seasoned and baked them: you’ll want to start sneaking bites right off of the baking sheet! In fact, it’s hard to actually get them on our table because we want to devour them so quickly. You definitely don’t need a dipping sauce with these. But if you love a little flair (we do), here are some seasoning mixes and sauces for dipping:

Sweet potato fries

This sweet potato fries recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Sweet potato fries

World’s Best Sweet Potato Fries


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegan

Description

Here’s how to make sweet potato fries: the best you’ll have at home! They’re incredible: baked until crispy and seasoned to perfection.


Ingredients

  • 2 pounds small to medium sweet potatoes*
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon kosher salt
  • 3 tablespoons cornstarch

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible**. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Place the fries in a large bowl; drizzle with the olive oil, then add the garlic powder, onion powder, kosher salt, and cornstarch. Mix thoroughly to combine. Line two baking sheets with parchment paper. Spread the fries on the paper, placing them as far apart as possible.
  5. Bake: Bake 15 minutes on one side. Remove the trays from the oven and flip the fries. Place them back in the oven (on reversed oven racks for even baking) and bake 16 to 19 minutes until the fries are dry and slightly browned. Watch them carefully as the cooking time can depend on the thickness and your specific oven. Remove from the oven and serve immediately.

Notes

*Weigh out the potatoes for accuracy. Sweet potatoes vary widely in size so it’s easiest to specify quantity by weight instead of a number of potatoes. Small to medium potatoes have the best shape for fries.

**You can also use a fry cutter; it’s a little harder to use on sweet potatoes but still works (see above).

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Sweet potato fries, healthy fries, how to make sweet potato fries, best sweet potato fries, homemade sweet potato fries

More sweet potato recipes

The humble sweet potato is one of our favorite ingredients for healthy meals! Here are more sweet potato recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Triple Chocolate Cookies

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery. Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane. What are pan banging cookies? You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.

Chocolate cookies

Here is the best chocolate cookie recipe we’ve had….hands down. It tastes like it’s from a professional bakery. That’s because it’s by a professional baker! These triple chocolate cookies are from our friend Sarah Kieffer’s new book 100 Cookies. We dropped some off to our new neighbors and they came back with the review: “the best cookies we ever tasted.” These are the famous pan banging cookies of internet fame, a technique invented by Sarah. This flavor features a triple threat of chocolate: chocolate dough with milk chocolate and dark chocolate chunks. Topped with flaky sea salt, they’re pretty darn insane.

What are pan banging cookies?

You’ve probably heard or seen pan banging cookies on the internet or Instagram. But what actually are they? Pan banging cookies are large cookies with beautifully crinkled edges made by banging the pan during baking. What, you say? Well, banging the pan against the oven rack causes the cookies to deflate and ripple. Do this a few times, and you get the most beautiful cookie you ever did see. It results in a cookie that’s crispy on the outside and chewy on the inside.

Our friend Sarah actually invented the pan banging cookie! Here’s her original recipe. After lots of copy cat recipes all over the web, the New York Times picked it up and gave her the due credit. Then she wrote a cookbook with a whole chapter on pan banging cookies! We’re pretty darn proud our friend is a genius (don’t let anyone else take credit for this technique: including us!).

Chocolate cookies

Tips for making pan banging chocolate cookies

These chocolate cookies are a little different from your traditional cookie: but they are well worth the time and effort. Our wheelhouse at A Couple Cooks is fresh and healthy recipes: so it’s a true treat to share a recipe who is a professional cookie baker! Here are a few tips and tricks for making these jumbo restaurant style beauties:

  • Weighing the ingredients is always the most precise. If you don’t have a scale, that’s ok. But weighing out the dry ingredients is what pro’s do.
  • They’re jumbo, so you’ll bake 4 at a time. Four cookies fit on a baking sheet because they’re so big: and you’ll only put one tray in the oven at once to get the most even bake.
  • You’ll pan bang about 3 times in the last 6 minutes. Open the oven, pick up the corner of the tray with an oven mitt, then let it fall onto the rack. You’ll see the ripples start immediately. You’ll keep doing this 3 to 4 times until you’re done baking. Then do this for the other 3 baking sheets. It’s time consuming, but worth it.
  • Don’t overbake. Try not to go over the 15 minute timing. To get the centers chewy, you’ll need to pull them while they’re still gooey. If in doubt, pull sooner rather than later.
Pan banging chocolate cookies

Sprinkle with flaky sea salt if you like!

Sarah’s recipes are always spot on, so these chocolate cookies definitely did not need improvement. But we are suckers for a sweet and salty combo, so we added a sprinkle of flaky sea salt in the first or second pan bang. The incredible pop of salty really amps up this dark chocolate cookie. If you have some on hand, we highly recommend it: plus it gives a little “sprinkle-like” action to the top of the cookie.

What’s Dutch process cocoa powder?

You may notice that the cocoa powder in these chocolate cookies is special: it’s Dutch process cocoa powder. This type is like a dark chocolate version of cocoa powder. It’s been treated with an alkali to make it pH neutral, which gives it a darker color and milder flavor. It makes the flavor ultra chocolaty, and we use it all the time: like in our Chocolate Banana Muffins and Healthy Chocolate Pudding.

You should be able to find Dutch process cocoa powder at your local grocery, right next to the regular cocoa powder. If you can’t find it, you can buy it online. We like the brands Hershey’s Special Dark Cocoa Powder or Ghiradelli Dutch Process Cocoa Powder.

Dutch process vs regular cocoa powder
Here’s the difference: Dutch process vs regular cocoa powder

Chocolate cookie storage

Honestly, we always get a little anxious about cookie storage because the texture of cookies can change dramatically after you store them. Luckily, the storage instructions for these pan banging chocolate cookies is pretty simple:

  • Room temp: Store cookies in an airtight container at room temperature for 2 days. Ours did get a little more crisp, but they still tasted great.
  • Refrigerate: You can also refrigerate for up to 3 days. Bring to room temperature before serving though, because no one likes a cold cookie. Or warm for a few minutes in a 200 degree oven.
100 cookies

About the book: 100 Cookies

This triple chocolate cookies recipe is from the book 100 Cookies by Sarah Kieffer. This book is an absolute charmer with all the cookie recipes you could ever dream of. There are standards like the traditional Chocolate Chip Cookies and Oatmeal Cream Pies…and then unique beauties like pale pink, white and brown Neapolitan Cookies and swirly Marshmallow Peanut Butter Brownies. The photography is insane and the design is beautiful…it’s incredible gift idea! (Holiday gift, Christmas gift, housewarming gift, birthday gift…you get the picture.)

Sarah is a dear friend and one of our most trusted baking resources. We highly recommend checking out this book…these recipes will feed your soul. Grab a copy: 100 Cookies by Sarah Kieffer

This recipe is…

Vegetarian.

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Chocolate cookies

Triple Chocolate Cookies (Bakery Style)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12 cookies
  • Diet: Vegetarian

Description

Impress everyone with these crinkled chocolate cookies that are a triple threat of chocolate! They taste like they’re right from a bakery.


Ingredients

  • 1 3/4 cups (249 grams) all-purpose flour
  • 1/3 cup (33 grams) Dutch process cocoa powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup (2 sticks or 227 grams) unsalted butter
  • 1/4 cup (50 grams) brown sugar
  • 1 large egg
  • 2 tablespoons water
  • 1 1/2 teaspoons pure vanilla extract
  • 4 ounces (113 grams) milk chocolate, chopped into bite-sized pieces (1/2 inch, some smaller and some larger)
  • 2 ounces (57 grams) bittersweet chocolate, chopped into bite-sized pieces
  • Flaky sea salt, if desired

Instructions

  1. Adjust an oven rack to the middle of the oven. Preheat the oven to 350 degrees Fahrenheit. Line three sheet pans with aluminum foil, dull-side up.
  2. In a small bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  3. In the bowl of a stand mixer fitted with a paddle, beat the butter on medium speed until creamy, about 1 minute. Add the granulated and brown sugars and beat on medium speed until light and fluffy, 2 to 3 minutes. Add the egg, water, and vanilla, and mix on low speed to combine. Add the flour mixture and mix on low speed until combined. Add the milk chocolate and bittersweet chocolate and mix into the batter on low speed.
  4. Form the dough into 3 ounce (85 gram) balls (1/4 cup each). Place 4 cookies an equal distance apart on the sheet pans. Bake the cookies one pan at a time.
  5. Bake until the dough balls have spread flat but are puffed slightly in the center, 9 minutes. Lift one side of the sheet pan up about 4 inches and gently let it drop down against the oven rack, so the edges of the cookies set and the center falls back down. After the cookies puff up again in 2 minutes, repeat lifting and dropping the pan. Repeat this process a few more times to create ridges around the edge of the cookies. If you’re using flaky sea salt, sprinkle it on the cookies in the first or second bang. Bake for 15 to 16 minutes total, until the cookies have spread out and the edges are set and ripply but the center is still soft.
  6. Transfer the pan to a wire rack. Let the cookies cool for 10 minutes, then move them to a wire rack to finish cooling. Store cookies in an airtight container at room temperature for 2 days (or refrigerate for up to 3 days).

Notes

Printed with permission from 100 Cookies by Sarah Kieffer.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Chocolate cookies

More chocolate recipes

We admit it: we’re choco-holics around here! Here are all our favorite chocolate recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Pesto Bucatini with Burst Tomatoes.

Baked pesto pasta is my perfect summer comfort food. Seriously. This dish of herby noodles with melted cheese, tomatoes that pop and crunchy breadcrumbs? I’m in heaven.  I’ve never been so excited about my basil! It’s doing incredibly well this year. Maybe because I have more time to take care of it? Ha. Anyway – […]

The post Baked Pesto Bucatini with Burst Tomatoes. appeared first on How Sweet Eats.

Baked pesto pasta is my perfect summer comfort food.

baked pesto bucatini with burst tomatoes

Seriously. This dish of herby noodles with melted cheese, tomatoes that pop and crunchy breadcrumbs?

I’m in heaven. 

fresh basil leaves

I’ve never been so excited about my basil! It’s doing incredibly well this year. Maybe because I have more time to take care of it? Ha.

Anyway – I make pesto often in the summer but this year, I’m making it constantly. 

It’s just so perfect in a million different dishes.

pesto in a food processor

My obsession with pesto bucatini runs deep! A few years ago I made a pistachio pesto bucatini with burrata and it’s wonderful. I just love bucatini so much. I rarely want a long noodle for my pasta dishes, but if I do, it’s ALWAYS bucatini! The thickness is perfect.

tomatoes bursting

This baked version came to mind after I made baked spaghetti one night. I rarely make it in the summer, but it had been rainy and a mess of a day. That’s one of our favorite comfort foods that usually happens in the cooler months. And I just knew I could make a pesto-y summer version.

So here we are!

pesto on bucatini

It’s very versatile because you can use whatever pesto you would like. Homemade? Do a traditional or arugula or even kale. Store bought? No problem. Either works! 

I also like to make the bursting roasted tomatoes while I prep the pasta and pesto. They add a ton of flavor. 

Toss everything with lots of cheese before baking. Oh and breadcrumbs on top! The BEST part. Texture, of course!

baked pesto bucatini

I may frame these noodles in my kitchen, just FYI.

baked pesto bucatini

The other great thing? This can be your dinner tonight OR it works as a great side dish for a dinner party. Or a nice little pasta to take to a potluck! You know, when we can have things like that again.

Like most pastas, leftovers are divine. And easy. Possibly even more flavorful because of the pesto.

baked pesto bucatini with burst tomatoes

Oh and you can toss in some roasted veggies too, if you want. It’s an awesome vehicle for using whatever is leftover in the fridge.

baked pesto bucatini with burst tomatoes

Get your twirling fork ready!

baked pesto pasta spoonful

Baked Pesto Pasta

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Baked Pesto Bucatini with Burst Tomatoes

This baked pesto pasta is made with bucatini and burst tomatoes. Lots of cheese, crunchy breadcrumbs and fresh basil. Delicious!
Course Main Course
Cuisine American
Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings 4 to 6 people
Author How Sweet Eats

Ingredients

burst tomatoes

  • 2 cups cherry tomatoes
  • 1 tablespoon olive oil
  • pinch salt and pepper

pesto

  • 2 cups packed fresh basil
  • ½ cup finely grated parmesan cheese
  • ¼ cup pine nuts, toasted
  • 3 garlic cloves
  • pinch of crushed red pepper
  • salt and pepper
  • 2/3 cup extra virgin olive oil

pasta

  • 1 pound bucatini
  • 2 cups freshly grated mozzarella or provolone cheese
  • ¼ cup seasoned panko bread crumbs
  • fresh basil, for serving

Instructions

  • Preheat the oven to 400 degrees F. Spray a 9x13 inch baking dish with nonstick spray.
  • Place the tomatoes on a baking sheet and toss with the olive oil, salt and pepper. Roast for 15 to 20 minutes, until the tomatoes are just bursting.
  • While the tomatoes are in the oven, bring a pot of salted water to a boil for the pasta. Cook the pasta according to the directions.
  • Make the pesto! Place the basil, parmesan, pine nuts, garlic, red peppers flakes and a pinch of salt and pepper in the bowl of your food processor or blender. Pulse until small pieces remain. Blend while streaming in the olive oil until combined.
  • Toss the pasta with the pesto and place it in the 9x13 dish. Toss in the burst tomatoes and almost all of the cheese, reserving a bit for the top. Sprinkle the top with the remaining cheese and the breadcrumbs. Bake for 20 minutes, or until cheesy and warm and golden.
  • Remove and sprinkle with fresh basil. Serve!

fork twirling baked pesto pasta

Cozy summer on a dish

The post Baked Pesto Bucatini with Burst Tomatoes. appeared first on How Sweet Eats.

Buffalo Cauliflower Wings

Here’s how to make the best baked cauliflower wings! They’re crispy on the outside, tender on the inside, and tossed with spicy buffalo sauce. Here’s a treat for you today: vegan wings! Love eating plant based foods? Here’s the way to have your cake and eat it too. Buffalo cauliflower wings! These tasty morsels are crispy on the outside, tender on the inside, and tossed with spicy, tangy buffalo sauce. You’ll see these in restaurants here in the US these days…and this recipe? It tastes just as good as restaurant-style. Better, in fact! Let’s be honest: this one requires a bit of time and effort. But if you’re craving vegan wings: this is your recipe! Let’s get cooking! How to make cauliflower wings: the baked method! Here’s an outline of what you’re signing yourself up for with cauliflower wings! Now, Alex and I have a buffalo cauliflower recipe we’ve been making for years: but that’s just straight up roasted, no breading. The breading is what makes these wings taste like they’re made in a restaurant! But instead of fried like a restaurant, they’re baked in the oven until crisp! You’ll need about 40 minutes for the entire process. Here’s what […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best baked cauliflower wings! They’re crispy on the outside, tender on the inside, and tossed with spicy buffalo sauce.

Cauliflower wings

Here’s a treat for you today: vegan wings! Love eating plant based foods? Here’s the way to have your cake and eat it too. Buffalo cauliflower wings! These tasty morsels are crispy on the outside, tender on the inside, and tossed with spicy, tangy buffalo sauce. You’ll see these in restaurants here in the US these days…and this recipe? It tastes just as good as restaurant-style. Better, in fact! Let’s be honest: this one requires a bit of time and effort. But if you’re craving vegan wings: this is your recipe! Let’s get cooking!

How to make cauliflower wings: the baked method!

Here’s an outline of what you’re signing yourself up for with cauliflower wings! Now, Alex and I have a buffalo cauliflower recipe we’ve been making for years: but that’s just straight up roasted, no breading. The breading is what makes these wings taste like they’re made in a restaurant! But instead of fried like a restaurant, they’re baked in the oven until crisp! You’ll need about 40 minutes for the entire process. Here’s what to do:

  • Make the batter. It’s got the perfect spice blend, and soda water is like using beer in a batter for fish or wings. This makes the best fluffy consistency (see below).
  • Dip the florets in batter, then place on an baking rack on top of a baking sheet. Using a baking rack allows all sides to get crispy in the oven. This isn’t a common cooking method, but it works like a charm here.
  • Bake 25 minutes until crispy.
  • Toss with the buffalo sauce and enjoy!
Cauliflower wings

The perfect wings batter uses soda water

The batter for these cauliflower wings uses an interesting ingredient: soda water! It’s just like using beer in a batter for fish or wings. There are two reasons why carbonation is helpful to a batter, per Cooks Illustrated:

  • Bubbles make a fluffier dough. They lift as they escape from the batter while cooking.
  • Carbonation makes the batter slightly more acidic. This limits how much gluten can form, which prevents it from being tough.

You’ll find this makes the perfect light and fluffy breading for cauliflower wings!

Find smoked paprika if you can

The batter for these cauliflower wings calls for smoked paprika. This is a Spanish version of paprika that’s made with smoked peppers, and it infuses a smoky nuance to anything it touches. It’s one of our favorite tricks for vegan recipes: and it’s especially essential in this cauliflower wings recipe! If you can’t find it, you can substitute standard paprika. But it’s worth finding for this recipe!

Smoked paprika may be labeled as any of the following: pimentón, Spanish smoked paprika or sweet smoked paprika. If you can’t find it in your local grocery, you can also buy it online here. And if you need help using up a jar…we’ve got lots of smoked paprika recipe

Buffalo cauliflower wings

Vegan buffalo sauce for cauliflower wings

Because these cauliflower wings are vegan wings: you’ve got to have vegan buffalo sauce for a fully plant-based recipe. What do you need for buffalo sauce? Here are the ingredients for the plant-based version:

  • Frank’s red hot sauce: Frank’s is the brand that has the best flavor: we recommend it here!
  • Coconut oil: instead of butter
  • White vinegar
  • Garlic powder
  • Onion powder
  • Sugar

Simply melt these together in a small saucepan, and you’ve got a spicy, tangy, flavor-filled sauce that’s perfect for these wings.

Cauliflower wings

Dipping sauces to serve with cauliflower wings

Once you’ve got your cauliflower wings, you’ll want to dig in right away! So here are a few ideas for dipping sauces. Here are a few options that are both vegan and vegetarian. We eat mainly vegetarian, so we usually do ranch or blue cheese dip! But this vegan ranch is fantastic too.

  • Vegan Ranch A tasty vegan ranch dressing recipe, using cashews to make a creamy base and savory spices.
  • Ranch Dressing Super creamy with mayo and Greek yogurt! You can also make it vegan by using all vegan mayonnaise.
  • Blue Cheese Dip This creamy sauce is made with yogurt and blue cheese.

This buffalo cauliflower wings recipe is…

Vegetarian, vegan, plant-based, and dairy-free.

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Cauliflower wings

Buffalo Cauliflower Wings (Better than Restaurant!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best baked cauliflower wings! They’re crispy on the outside, tender on the inside, and tossed with spicy buffalo sauce.


Ingredients

For the cauliflower wings

  • 1 medium head cauliflower
  • 1 1/2 cups all purpose flour, divided
  • 1 tablespoon garlic powder
  • 1 tablespoon smoked paprika*
  • 1/4 cup cornstarch
  • 1 teaspoon kosher salt
  • 1 1/2 cups soda water (club soda)

For the buffalo sauce

  • 1/2 cup Frank’s red hot sauce
  • 1/4 cup melted coconut oil
  • 1 teaspoon white vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 teaspoon sugar

For serving: Vegan Ranch, Ranch or Blue Cheese Dip


Instructions

  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Cut the cauliflower into bite-size florets.
  3. Mix 1 cup of the flour with garlic powder, smoked paprika, cornstarch and kosher salt. Pour in the soda water and stir until a smooth batter forms.
  4. Add the remaining 1/2 cup flour to separate bowl.
  5. Place the parchment paper on two baking sheets and place two baking racks on top. Dredge each floret in flour and then dip it into the batter. Place each floret on top of the racks (the batter will drip below, which is ok).
  6. Once all the florets are covered, place the baking sheets with racks on top in the oven. Bake for 15 minutes, then rotate the sheets and bake for 10 more minutes until crispy.
  7. Meanwhile, make the sauce: Place the ingredients for the buffalo sauce into a small saucepan. Heat over medium low heat and whisk until smooth, about 1 to 2 minutes.
  8. When the cauliflower wings are done, cool for a few minutes. Then slide a spatula under them or use your fingers to remove them from the baking racks — some of the breading will come off of the bottom, but that’s okay (you won’t notice when they’re coated in sauce). Then in a large bowl, pour the buffalo sauce over wings and turn gently with a spatula until they are fully covered.

Notes

*You can substitute standard paprika if you can’t find smoked, but it’s highly recommended for its lightly smoky flavor.

  • Category: Side Dish
  • Method: Baked
  • Cuisine: Vegan

Keywords: Cauliflower wings, Buffalo cauliflower

More cauliflower recipes

Cauliflower is one of our favorite ingredients because it’s so versatile! Here are a few more delicious cauliflower recipes to try:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Seasoned Fries

These seasoned fries taste even better than a restaurant! Bake them until crispy with this magic seasoning blend and prepare to be amazed. Did you know you can make the best fries of your life…homemade? Yes, we’re pretty confident that these seasoned fries will blow you away! Alex and I have been perfecting the art of homemade French fries for years. We’ve picked up some tips to to getting the very best fries possible in a home kitchen. Here’s the thing: they do take a bit of time! But if you have to work for your treat food, it makes it that much more special: right? These are baked in an oven until crispy and coated in the perfect seasoning blend. In fact, we think they’re the best seasoned fries you’ll have. Ready to become a French fries expert? Ingredients for seasoned fries First up: let’s talk French fry seasoning. We’ve tinkered with a whole lot of seasoning blends, and come up with this one. It brings out the best savory, salty flavor in your fries. Here’s what you’ll need: Smoked paprika: This is the Spanish version of paprika that’s made with smoked peppers. It infuses a hint of smokiness into […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

These seasoned fries taste even better than a restaurant! Bake them until crispy with this magic seasoning blend and prepare to be amazed.

Seasoned fries

Did you know you can make the best fries of your life…homemade? Yes, we’re pretty confident that these seasoned fries will blow you away! Alex and I have been perfecting the art of homemade French fries for years. We’ve picked up some tips to to getting the very best fries possible in a home kitchen. Here’s the thing: they do take a bit of time! But if you have to work for your treat food, it makes it that much more special: right? These are baked in an oven until crispy and coated in the perfect seasoning blend. In fact, we think they’re the best seasoned fries you’ll have. Ready to become a French fries expert?

Ingredients for seasoned fries

First up: let’s talk French fry seasoning. We’ve tinkered with a whole lot of seasoning blends, and come up with this one. It brings out the best savory, salty flavor in your fries. Here’s what you’ll need:

  • Smoked paprika: This is the Spanish version of paprika that’s made with smoked peppers. It infuses a hint of smokiness into each bite. (There are lots of smoked paprika recipes to use up a jar.)
  • Old Bay: Old Bay is a seasoning blend from the American Northeast: it’s often used to season seafood and potatoes. It brings a savory, irresistible flavor to each bit. Look for Old Bay in the spices aisle in the grocery or buy it online. You can also make homemade Old Bay seasoning.
  • Garlic powder
  • Black pepper
  • Salt
Seasoned fries

How to cut seasoned fries: by hand

Once you’ve compiled your spices, you’ve got to cut the fries! You can cut seasoned fries two ways: by hand or with a French fry cutter. We make fries so often that we got a special cutter (below). But you can easily cut them by hand! Here’s our fast and easy method (or watch this video):

  • Slice off the ends of each potato, then slice off part of the side to make a base.
  • Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips.
  • Repeat until all potatoes have been cut into fries!

Or, use a French fry cutter!

Here’s an option only if you think you’ll make fries a lot: a French fry cutter! Typically Alex and I don’t recommend one-use gadgets. But this one is so slick, we couldn’t resist. A French fry cutter cuts fries from a potato in 1 second! (Really.) It’s easy to use and pumps them out in a jiffy. The only downside: finding storage space for a one-use gadget. Here’s a link to the French fry cutter we use.

Seasoned fries with aioli
Fries are perfect with Pesto Aioli

Secret to the best seasoned fries: a 10-minute soak!

Here’s what you need to do to make the very best seasoned fries: soak them in cold water for 10 minutes. Now, some recipes call for soaking fries for up to 1 hour or more, or even boiling them first. But after lots of tests, we found you only need 10 minutes in cold water! Here’s why:

  • It makes the outside crispy and inside tender. There’s a notable difference when you soak before you bake.
  • You can soak while your oven preheats! Here’s the thing: you don’t lose any time because you can do it while the oven is preheating. Ideally you can cut, soak and season the fries before the oven is ready to go.

Bake them in the oven until perfectly crispy!

Here’s another nice thing about these seasoned fries: they’re baked, not fried! That makes them a healthy seasoned fries option (more on that, below). You’ll cook at high temperature (425 degrees) to get just the right golden exterior. There are only a few tricks to getting them perfectly crisp. Here’s what to know:

  • Space out the oven racks. Make sure your oven racks are evenly spaced for the most even cooking. You’ll also want to reverse the trays in the oven after you pull them out to flip.
  • Spread the fries in an even layer. Having air between each fry is very important to getting them crispy. If you overcrowd the tray, you’ll get soggy fries.
  • Bake 20 minutes, then flip and bake 10 minutes. Flip each fry individually to make sure it crisps up on both sides. This bake time is perfect for the 3/8-inch cut fry, but you may need to adjust based on how even you cut them and your specific oven.
Best seasoned fries

Are these healthy seasoned fries?

Well, we think so! These fries aren’t fried, so there’s less oil in the process. Here’s why we think these can be deemed a healthy version of seasoned fries:

  • You’ll just use potatoes, minimal olive oil and a bit of salt. These are all healthy, whole food ingredients. They’re basically roasted potatoes!
  • The serving size is moderate. The serving size is much less than a restaurant would serve, so that helps to keep the calories down.

Dipping sauces for seasoned fries

Once your fries are done: let’s get to the dipping! There are so many great sauces to use for dipping these tasty fries. Here are some great options:

Seasoned fries

This seasoned fries recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Seasoned fries

Perfect Seasoned Fries


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegan

Description

These seasoned fries taste even better than a restaurant! Bake them until crispy with this magic seasoning blend and prepare to be amazed.


Ingredients

  • 2 large russet potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon Old Bay seasoning (purchased or homemade)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, smoked paprika, garlic powder, Old Bay, black pepper, and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Taste and add a few more pinches salt if desired. Serve immediately for the best texture and flavor.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

  • Category: Side Dish
  • Method: Baked
  • Cuisine: American

Keywords: Seasoned fries

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Favorite Applesauce Muffins

Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced. Gluten free with vegan variation. Wow, are you going to love these. Here are the very best applesauce muffins! They’re light and fluffy, spiced with just the right amount of cinnamon and ginger. They couldn’t be easier to make: just pop all the ingredients in the blender. The best part? The batter has no flour: just rolled oats! It makes them a healthy way to get your muffin fix. You’ll be amazed at how the oats blend into the perfect muffin texture. Readers have been going gaga over our blender muffins, so here’s a new spin for you. We created it to use up some applesauce in our fridge! Here’s what to do. Why to make these applesauce muffins There are lots of applesauce muffins recipes out there. What makes this one special? Here’s what we love about it: It’s easy to throw into the blender. Not sure why, but making blender muffins always seems easier! You’ll simply throw all the ingredients in a blender and blend. The batter uses 100% rolled oats (no flour!), making […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced. Gluten free with vegan variation.

Applesauce muffins

Wow, are you going to love these. Here are the very best applesauce muffins! They’re light and fluffy, spiced with just the right amount of cinnamon and ginger. They couldn’t be easier to make: just pop all the ingredients in the blender. The best part? The batter has no flour: just rolled oats! It makes them a healthy way to get your muffin fix. You’ll be amazed at how the oats blend into the perfect muffin texture. Readers have been going gaga over our blender muffins, so here’s a new spin for you. We created it to use up some applesauce in our fridge! Here’s what to do.

Why to make these applesauce muffins

There are lots of applesauce muffins recipes out there. What makes this one special? Here’s what we love about it:

  • It’s easy to throw into the blender. Not sure why, but making blender muffins always seems easier! You’ll simply throw all the ingredients in a blender and blend.
  • The batter uses 100% rolled oats (no flour!), making them a healthy spin. You can feel good about these muffins because they’re basically like eating oatmeal and applesauce! There is sugar, but just enough so that they’re lightly sweet, not so much that they taste like cupcakes.
  • They’re perfectly spiced and lightly fluffy. Just like you want a muffin to be! It’s light, healthy and perfect for breakfasts and snacks.
Applesauce muffins

Ingredients in applesauce muffins

We created these applesauce muffins especially to use up a jar in our fridge (there from making applesauce cake for a friend). Readers are always asking us for more blender muffins made with rolled oats. Our main recipe uses bananas: but sometimes you don’t have ripe bananas on hand! Applesauce muffins save the day! Here’s what you need for this recipe:

  • Applesauce: unsweetened is preferable! Decrease the sugar to 1/3 cup if all you have is sweetened applesauce.
  • Eggs: see vegan substitution below
  • Rolled oats: also called Old Fashioned oats. Do not substitute steel cut oats: they are not the same!
  • Neutral oil: use sunflower, vegetable or grapeseed (read more here)
  • Brown sugar: you can substitute coconut sugar if desired
  • Vanilla extract
  • Baking soda & baking powder
  • Cinnamon & ginger
Applesauce muffins

Variation: vegan muffins

This recipe already makes gluten free muffins, so if you eat that diet or are cooking for someone who is: they’re perfect! We don’t eat exclusively gluten free, we just love the taste and heartiness of these muffins.

Want to make these into vegan applesauce muffins? Just replace the 2 eggs with 2 flax eggs! What’s a flax egg? Simply mix ground flax seed with water to form a binder you can use in vegan baking! This egg substitute works like a charm in this type of muffin.

How to serve ’em!

How to make these applesauce muffins into a filling breakfast or snack? Top them with nut butter! Adding plant-based protein like nuts is our favorite way to make them stick. Here are some of our favorite ways to top them — grab a jar at the store or make at home:

Applesauce muffins

How to store oat muffins

What’s the best way to store these applesauce muffins? Oat muffins are a little different from muffins made with flour. We like to store these babies in the fridge so they last longer. Here’s what we do:

  • Room temperature (up to 4 days): Place a paper towel in the bottom of a sealed container, then place the muffins in and place a paper towel on top.
  • Refrigerator (up to 2 weeks): These oat muffins work well in the refrigerator! The keep for about 2 weeks.
  • Freezer Freeze these muffins in a sealable container and store up to 3 months.

More blender muffins

Love these applesauce muffins? We’ve got a few more flavors of these blender muffins using the same concept. Here are a few to try:

Healthy muffins

This applesauce muffins recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use flax eggs.

Print
Applesauce muffins

Favorite Applesauce Muffins


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 10
  • Diet: Vegetarian

Description

Here’s how to make the best applesauce muffins! The batter is whizzed in a blender and they come out fluffy and perfectly cozy spiced.


Ingredients

  • 1 cup unsweetened applesauce
  • 2 large eggs (or flax eggs for vegan)
  • 2 cups rolled oats, plus more for topping
  • 1/4 cup neutral oil (sunflower, vegetable or grapeseed)**
  • 1/2 cup brown sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place all ingredients in a blender. Blend everything on high for a minute or two until a smooth batter forms.
  3. Place 10 muffin cups into a muffin tin and pour the batter divided evenly between the cups. Sprinkle the tops with extra oats and gently press them down (sprinkle a little sugar and cinnamon to the tops if you’d like).
  4. Bake for about 25 to 30 minutes until a toothpick comes out clean. Remove from the muffin tin and allow them to cool a few minutes before serving. Store refrigerated or frozen.

  • Category: Muffin
  • Method: Baked
  • Cuisine: American

Keywords: Applesauce muffins

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

“Magic” Blueberry Cobbler

This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Here’s an easy blueberry dessert that will for a magical blueberry cobbler? This recipe is an old family favorite. Growing up, my mom served it all the time in the summer. Here we’re sharing her recipe…with a magic trick that’s fun every time! Throw fresh blueberries on top of the blueberry batter and throw it in the oven. As the cobbler bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Get ready to be amazed by this simple kitchen trick! Ingredients in blueberry cobbler (only 6!) This blueberry cobbler recipe is so delicious and it only uses 6 ingredients! You’ll be amazed at how the blueberries sink from the top of the dough to the bottom. A crust appears and forms neatly over the top. This recipe is handy because the batter uses ingredients you’ll likely already have on hand. All you need to find is ripe blueberries! Here are the ingredients you need for this tasty summer dessert (plus salt): Fresh blueberries Flour Sugar Baking powder […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.

Blueberry Cobbler

Here’s an easy blueberry dessert that will for a magical blueberry cobbler? This recipe is an old family favorite. Growing up, my mom served it all the time in the summer. Here we’re sharing her recipe…with a magic trick that’s fun every time! Throw fresh blueberries on top of the blueberry batter and throw it in the oven. As the cobbler bakes, the blueberries sink to the bottom and the batter forms a golden crust on top. Get ready to be amazed by this simple kitchen trick!

Ingredients in blueberry cobbler (only 6!)

This blueberry cobbler recipe is so delicious and it only uses 6 ingredients! You’ll be amazed at how the blueberries sink from the top of the dough to the bottom. A crust appears and forms neatly over the top. This recipe is handy because the batter uses ingredients you’ll likely already have on hand. All you need to find is ripe blueberries! Here are the ingredients you need for this tasty summer dessert (plus salt):

  • Fresh blueberries
  • Flour
  • Sugar
  • Baking powder
  • Milk
  • Butter
Blueberry cobbler

How do the blueberries sink to the bottom?

In this recipe, you’ll mix up the simple batter and place the fresh blueberries on top of it before placing it in the oven. How do they end up on the bottom? The blueberries are more dense than the batter. So during the 1 hour that the blueberry cobbler bakes, they’ll settle to the bottom. A beautiful golden brown crust of the batter forms on top!

When we made this, we turned on the oven light and watched the berries. At 20 minutes, the blueberries were still on the top. But as luck would have it, after another 40 minutes a lovely golden crust had formed over the top of the blueberry cobbler. It worked! We pulled it from the oven and served it warm with melty vanilla ice cream. As I watched my son and his friends smear the blue goo all over their charming faces, I was convinced: this blueberry cobbler is now my family’s tradition, too.

How to make blueberry cobbler

How to serve blueberry cobbler

This blueberry cobbler is fantastic on its own, but it’s even better with a topping! Here are a few ideas to take this cobbler from good to great:

Blueberries

More blueberry recipes

If you’ve got fresh blueberries on hand, we’ve got lots of blueberry recipes for you to choose from! Here are a few favorites:

This blueberry cobbler recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use coconut oil and almond milk.

Print
Blueberry Cobbler

“Magic” Blueberry Cobbler


1 Star2 Stars3 Stars4 Stars5 Stars (17 votes, average: 4.29 out of 5)

  • Author: a Couple Cooks
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 6 to 8

Description

This easy blueberry cobbler has a little magic! As it bakes, the blueberries sink to the bottom and the batter forms a golden crust on top.


Ingredients

  • 1 cup all purpose flour
  • 3/4 cup granulated sugar
  • 2 1/4 teaspoon baking powder
  • 1/4 + 1/8 teaspoon kosher salt
  • 1 cup milk (or oat or almond milk)
  • 3 tablespoons butter (or vegan butter or coconut oil)
  • 1 pint blueberries

Instructions

  1. Preheat oven to 350°F.
  2. In a medium bowl, combine the flour, sugar, baking powder and kosher salt; stir in the milk and mix batter until smooth.
  3. In a 1 or 1 1/2 quart casserole-type baking dish, add the butter and place the dish in the preheated oven for a minute or two until the butter is melted. Pour the batter into the baking dish, and sprinkle the blueberries on top.
  4. Bake for 45 to 60 minutes, until lightly browned. As the cobbler bakes, the blueberries settle to the bottom and the cobbler forms on top.
  5. Cut individual pieces and serve with vanilla ice cream, whipped cream, or yogurt whipped cream.

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Blueberry Cobbler, Easy Blueberry Cobbler, Blueberry Desserts, Blueberry Recipes, Summer Dessert Recipes

More fruit desserts

Love fruit desserts? Us too. Here are some more favorites to try:

  • Easy Bananas Foster Simple and glam! Delicious and takes 10 minutes to make.
  • Strawberry Rhubarb Crisp Sweet tart and nostalgic, sweetened with maple syrup with a crumbly topping of pure oats.
  • Award Winning Peach Pie This really is the world’s best peach pie recipe! Our prize winning family recipe features fresh peaches with a thick creamy custard and a salty crust.
  • Frozen Yogurt Pie Made of delicious whole food ingredients! It’s naturally sweet and uses real strawberries, maple syrup, and organic yogurt.
Easy blueberry cobbler

Last updated: June 2020

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Baked Rigatoni Pasta

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella. Here’s a vegetarian dinner idea that marries basic Italian flavors into a mess of garlicky, gooey goodness: Baked Rigatoni! It’s a pasta bake that’s got all the comfort of tomato sauce and cheese, but has intrigue and uniqueness in the flavors. The tomato sauce is full of garlic and a little fennel for meatiness, and it’s got lots of fresh peppery basil for a herbaceous kick. Cover it in gooey mozzarella cheese and you’ve got a dish that’s hearty enough to please any eater. Ingredients in baked rigatoni The sauce in this baked rigatoni is full of tangy tomato flavor! As you’ll see, we’ve used a few tricks to get big flavor with little effort. Here’s what you’ll need: Rigatoni pasta Marinara sauce Use your favorite, high quality brand. Fire roasted crushed tomatoes If you can’t find them, use any high quality crushed tomatoes. More on fire roasted is below! Fresh garlic Key for big Italian flavors! Onion powder and fennel These add to the meatiness. Fresh basil Peppery fresh basil brings an herby zing. Fresh mozzarella […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella.

Baked rigatoni

Here’s a vegetarian dinner idea that marries basic Italian flavors into a mess of garlicky, gooey goodness: Baked Rigatoni! It’s a pasta bake that’s got all the comfort of tomato sauce and cheese, but has intrigue and uniqueness in the flavors. The tomato sauce is full of garlic and a little fennel for meatiness, and it’s got lots of fresh peppery basil for a herbaceous kick. Cover it in gooey mozzarella cheese and you’ve got a dish that’s hearty enough to please any eater.

Ingredients in baked rigatoni

The sauce in this baked rigatoni is full of tangy tomato flavor! As you’ll see, we’ve used a few tricks to get big flavor with little effort. Here’s what you’ll need:

  • Rigatoni pasta
  • Marinara sauce Use your favorite, high quality brand.
  • Fire roasted crushed tomatoes If you can’t find them, use any high quality crushed tomatoes. More on fire roasted is below!
  • Fresh garlic Key for big Italian flavors!
  • Onion powder and fennel These add to the meatiness.
  • Fresh basil Peppery fresh basil brings an herby zing.
  • Fresh mozzarella cheese Use shredded mozzarella if you can’t find it.
  • Parmesan cheese Grated Parmesan finishes it off with a savory sharpness.
Rigatoni

What is rigatoni?

Rigatoni is a tube-shaped pasta that usually has ridges on the outside, used in cuisine from Southern and Central Italy. It’s larger in diameter than penne and is cut straight, not on the diagonal. Rigatoni comes from the Italian word rigato which means “ridged”. It’s easy to find at most grocery stores.

What we like about rigatoni? One bite of rigatoni feels somehow more substantial than penne, and the shape tends to hold sauces a bit better. However, it’s very similar to penne and can easily be substituted for it. Rigatoni is a short cut type of pasta, so you can substitute it with many short cut pasta shapes.

How to make baked rigatoni: basic steps

This baked rigatoni is missing one thing that most rigatoni recipes have: meat! That makes it even easier than most to put together, and it works as a vegetarian main dish. Here’s all you have to do to make it:

  • Boil the pasta to al dente. Air on the side of a firm al dente, since the pasta will cook a little more as it bakes. See below for more!
  • Make the sauce. Saute garlic, add marinara, fire roasted tomatoes and spices, and simmer just a few minutes.
  • Combine, top with cheese, and bake. You’ll bake 25 minutes: 15 with foil and 10 without.
Baked rigatoni

How to cook pasta to al dente

What’s al dente? In Italian it means “to the bite” and means pasta that is still firm on the inside when cooked. The ideal al dente texture is a tender exterior balanced by a firm bite with a fleck of white at its core. Note that for this rigatoni recipe, you can air on the side of firm because the pasta cooks more as it bakes. Here’s how to cook pasta to al dente:

  • Boil the pasta in a large pot of salted boiling water.
  • While cooking, check pasta continually for doneness.
  • As soon as the pasta has a tender exterior but a fleck of white at its core, drain it! Even a few seconds can be the difference between al dente and limp noodles.

Make ahead tips!

Yes! You can make the pasta right up until the baking step. Then refrigerate it until baking! We’d suggest refrigerating for only 24 hours. You may have to bake slightly longer: make sure that it’s fully warmed through and the cheese is fully melted.

Rigatoni

Fire roasted tomatoes have the best flavor

Last note on ingredients: we recommend using canned fire roasted tomatoes here. Why fire roasted? Fire roasted canned tomatoes have a sweet flavor right out of the can. So you don’t have to spend a long time simmering for great flavor. There are several of brands of fire roasted tomatoes these days that should be available at your local grocery.

Using these tomatoes is a little less crucial for a recipe like this where you’re combining them with marinara sauce. So if you can’t find them: buy the best quality tomatoes you can find!

Variations on baked rigatoni

You can always add mix-ins to this rigatoni! Here are some ideas on ingredients to add:

  • Cooked ground beef or plant based meat crumbles: Make it ultra traditional and saute meat or veggie crumbles. Add them to the pasta and sauce before baking.
  • Spinach and mushrooms: Saute mushrooms and spinach like in our Vegan Lasagna filling.
  • Other veggies. Saute other veggies you have on hand to add to the mix! Some ideas: kale, red pepper, zucchini, and so forth.
Cheese pull

This rigatoni recipe is…

Vegetarian. For gluten-free, use gluten-free or legume pasta.

Print
Baked rigatoni

Baked Rigatoni Pasta


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

This easy baked rigatoni is all about crowd pleasing flavor! Bake this tublar pasta with garlicky tomato sauce, fresh basil, and gooey mozzarella.


Ingredients

  • 1 pound rigatoni pasta
  • 24 ounce jar marinara sauce
  • 15 ounce can crushed fire roasted tomatoes (or best quality tomatoes)
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1/2 teaspoon fennel seeds
  • 1 teaspoon kosher salt, divided
  • 1/2 cup basil, chopped, plus more for garnish
  • 1/2 teaspoon onion powder
  • 1 pinch red pepper flakes
  • 8 ounces fresh mozzarella cheese (or shredded)
  • 1/2 cup grated Parmesan cheese, plus more for sprinkling.

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Brush a 9 x 13″ baking dish.
  2. Start a pot of well salted water to a boil. Boil the rigatoni until it is just al dente (start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes). Drain.
  3. Meanwhile, mince the garlic. In a separate pot, heat the olive oil over medium high heat. Add the garlic and fennel seeds and cook for 1 to 2 minutes until fragrant. Add the basil and tomatoes and stir for 1 minute. Stir in 3/4 teaspoon kosher salt, 1/2 teaspoon onion powder and 1 pinch red pepper flakes and the 1/2 cup Parmesan cheese. Remove from the heat.
  4. Pour the sauce and the drained pasta into the baking dish. Top with torn pieces of mozzarella. Sprinkle the entire top with generous sprinkles of Parmesan cheese.
  5. Cover with foil and bake 15 minutes. Remove the foil and bake for an additional 10 minutes until browned.
  6. Remove the pan from the oven and top with 1/4 teaspoon kosher salt, divided over the top. Let stand 5 minutes. If desired, garnish with chopped basil. (Make ahead instructions: Make the pasta through Step 4 and cover with foil. Refrigerate until baking, up to 24 hours.)

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian

Keywords: Rigatoni

More rigatoni recipes

Love rigatoni? Us too! Here are a few recipes that highlight this tasty pasta shape:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Classic Strawberry Shortcake

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream. Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it! How to make strawberry shortcake: 3 steps! There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below: Macerating the strawberries. Macerate means to let them sit with sugar so they break down. Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy). Making homemade whipped cream. A basic skill for any home cook to master! Baking the shortcakes: some tips The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.

Strawberry shortcake

Strawberry shortcake marks the start of summer around here. And why make it with store-bought mix if it’s 100% more delicious homemade? Here’s our classic strawberry shortcake recipe. It’s got tender, biscuit-like shortcakes, juicy sweet berries, and fluffy, homemade whipped cream. It’s so ridiculously good, it’s perfect for special occasions of all kinds: cookouts, patio parties, birthdays, and anytime you come across a load of ripe, beautiful berries. Here’s how to make it!

How to make strawberry shortcake: 3 steps!

There are three main skills you’ll learn in making strawberry shortcake, which we’ll cover below:

  • Macerating the strawberries. Macerate means to let them sit with sugar so they break down.
  • Making the shortcakes. You’ll make lemon-scented, biscuit-like cakes (not spongy or fluffy).
  • Making homemade whipped cream. A basic skill for any home cook to master!
How to make strawberry shortcake

Baking the shortcakes: some tips

The type of shortcake in strawberry shortcake varies based on the recipe. Some you’ll find are more spongy, some light and airy. This version is flaky and biscuity: it’s a sweet version of our Homemade Biscuits. But instead of rolling and folding them several times to create layers, we’ve simplified the process. These are like a combination of a layered biscuit and a drop biscuit. Here are a few tips for making these shortcakes:

  • Use buttermilk. Buttermilk brings the right tangy flavor and fluffy texture. It’s worth springing for the real stuff.
  • Don’t overmix. Be careful not to overmix the batter. If it’s too dry, you can add a little more buttermilk: but not too much!
  • Use a biscuit cutter. A 3-inch biscuit cutter gets just the right shape.
  • Place the biscuits directly next to each other. Placing them next to each other on the baking sheet helps them rise in the oven.
  • Sprinkle with sugar. Sprinkle the top with sugar to get a crunchy texture!

Can you make strawberry shortcakes in advance? These are best the day of, so they have a crispy on the outside and tender on the inside texture.

Shortcake biscuits

What if you don’t have a biscuit cutter?

If you don’t have a biscuit cutter for the strawberry shortcakes, here are a few ideas on how to cut the biscuits:

  • Find a circular cookie cutter that’s approximately 3 inches wide.
  • Use a knife to draw a circle 3 inches wide. (You could even cut out a 3-inch wide circle to trace as a guide.)

How to macerate strawberries

What does macerate mean? To macerate is to soften food by sitting in a liquid. With fruit and berries, you can simply mix them with sugar and let them sit. As they sit, the sugar extracts the juices from the berries, making a natural sauce with the sugar. I remember my mother doing this in the summer when I was growing up.

All you have to do is slice the berries and mix them with sugar: you don’t even have to measure quantities (or use the quantities in the recipe below). Here are a few notes about macerating the strawberries for strawberry shortcake:

  • You can use sugar or maple syrup. We’ve used sugar here, but if you prefer naturally sweet sugars with the berries maple syrup works too.
  • Adding acid makes them pop! Lemon juice makes the flavor even brighter: it’s almost like adding a pinch of salt. You can also use balsamic vinegar (strawberries and balsamic are a natural pair).
  • Make them as you bake the cakes, or 24 hours in advance. You can let the berries sit at room temperature while you bake the cakes. Or macerate them in advance in the refrigerator. Just make sure to bring them to room temp before serving.
Strawberry shortcake

Homemade whipped cream: it’s a must!

You could use store-bought whipped cream for strawberry shortcake…but if you’ve come this far, why not make homemade? Homemade whipped cream is fluffier, richer and creamier than anything you can get at the store. The recipe we’ve been making for years is this Homemade Whipped Cream. Go to that post for all our tips and tricks, but here are a fe w notes:

  • Do it with a whisk or a stand mixer. You can use a simple whisk and a bowl: get your muscles ready! It’s fun to watch cream thicken and become fluffy with just a whisk. If you have a stand mixer, you can use that for less of a workout!
  • Infuse it for a twist. Try Infused Alcoholic Whipped Cream to infuse your cream with bourbon or rum.
  • Can you make homemade whipped cream in advance? Yes. While it’s best right when it’s made, you can also make it a few hours in advance and refrigerate.
How to make strawberry shortcake

Ripe berries are a must for strawberry shortcake!

As always, the quality of the ingredients is key. For a summer symphony like strawberry shortcake, you absolutely must have the ripest berries you can find. Grab local strawberries if you can: their flavor is sweet and pure summer. The first time I had a bite of a local strawberry, my mind was blown. The nuance of the flavor is simply magical.

This strawberry shortcake recipe is…

Vegetarian.

Print
Strawberry shortcake

Classic Strawberry Shortcake


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8
  • Diet: Vegetarian

Description

Here’s how to make the best strawberry shortcake: the classic way! Tender, biscuit-like shortcakes meet sweet berries and fluffy homemade whipped cream.


Ingredients

For the strawberries

  • 1 pound ripe strawberries
  • 3 tablespoons sugar
  • 1 1/2 tablespoons lemon juice

For the shortcakes

  • 2 cups all-purpose flour
  • 3 tablespoons sugar, plus more for sprinkling
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 teaspoon lemon zest (or 1 tablespoon orange zest*)
  • 6 tablespoons cold unsalted butter
  • 3/4 cup plus 1 tablespoon cold buttermilk, plus more for brushing

For serving


Instructions

  1. Preheat the oven to 400°F.
  2. Slice strawberries. Zest and juice the lemon, reserving the zest for the shortcakes. Mix the berries with the 3 tablespoons sugar and 1 1/2 tablespoons fresh lemon juice. Allow to stand at room temperature for 1 hour or more, which lets them macerate and release their juices. (Or, do up to 24 hours in advance and refrigerate: bring to room temperature before serving.)
  3. In a medium bowl, whisk the flour, sugar, baking powder, baking soda, salt, and 1 teaspoon lemon zest. Cut the butter into 1/2-inch pieces and use a pastry cutter it into the flour mixture.
  4. Add the 3/4 cup buttermilk to the flour and stir until all the buttermilk has just absorbed. Do not overstir. Use your hands to form the dough into a rough ball. Add the 1 tablespoon more buttermilk to help the dough come together.
  5. Turn onto a lightly floured counter. Gently pat the dough out into a rectangle about 8” x 10” and about 3/4” thick (you may need to wash, dry and flour your hands to help pat it out).
  6. Use a 3” biscuit cutter to cut the biscuits, pushing straight down (without turning the cutter) and transferring to a parchment lined baking sheet (you can also use a cookie cutter or use a knife to cut out a 3-inch circle). Ensure the edges of each biscuit are touching on the baking sheet to improve rise. You should get 6 biscuits out of the first cutting, then re-roll the dough scraps for final 2 biscuits.
  7. Brush tops with buttermilk. Sprinkle with additional sugar. Bake 15 to 17 minutes until lightly golden brown on top. Allow to cool for 10 minutes. Store leftovers frozen for up to 3 months or refrigerated for a few days (reheat in a 350 degree oven until warm).
  8. Make the Homemade Whipped Cream (or try Infused Whipped Cream for a treat).
  9. To serve, cut the shortcakes in half. Top with strawberries and whipped cream, then the top of the shortcake and more whipped cream and strawberries.

Notes

*Our favorite twist is to use orange zest for the biscuits (in that case you can use orange juice for the strawberries). 

  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Strawberry shortcake

More strawberry recipes

Who doesn’t love the sweet flavor of strawberry? Here are a few more top notch strawberry recipes to add to your collection:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes