You want to know what makes these oatmeal muffins next level? They have a big crumble top. It’s a game changer. Beyond that, the rolled oats in the rich batter make them quite substantial — a distant cousin to typical cake muffins. They’re a bit custard-y when hot, and not-at-all when cooled. Craggy and golden-topped, let’s talk through the details!
Muffin Meets Crumble
The idea was to put a crumble top on a great, decadent, oatmeal muffin. I used the crumble from the Tutti-Frutti Crumble recipe in Super Natural Every Day. The muffins themselves don’t come across as particularly sweet, but you get a nice amount of sweetness from the topping. Overall, I would say, the muffins might classify as lightly-sweetened. If you have more of a sweet tooth, you can certainly add a drizzle of honey or maple syrup to the wet ingredients. Or, even better, stir in some chopped, sweet fruit.
How To Make Oatmeal Muffins
There’s nothing particularly tricky about making these muffins, but there are two main components. The crumble and then the oatmeal muffin batter. You’ll be melting butter for both.
While the crumble is chilling in the freezer, combine the wet and dry muffin batter ingredients. Stirring just enough to bring it all together.
Transfer the muffin batter to muffin tins and top with crumble pieces.
Next, bake until golden and puffy. Remove from the oven, and now (the most important thing) pop them out of the pan as soon as you can after baking. Let them cool outside the pan on a baking rack. In the pan they steam, and it will impact the texture of the muffins. And not in a good way.
Oatmeal Muffins: Variations
I kept the recipe here straight forward – rolled oats, yogurt, etc. That said, you can take them in a thousand directions with different spice combinations, or citrus zest, or add-ins like seeds, or berries, or dried fruit.
Apple Season: Kelly notes, “Made these the other day and added 2 grated apples and some cinnamon. WOW – so yummy! My new favourite muffins.”
Coconut & Sunflower Seeds: LadyM says, “Awesome… I added some unsalted sunflower seeds, coconut, and raisins. I also used my silicone mini muffin pan and they turned out incredible, just a little bit of crusting around the edges. “
Strawberry Magic: Sara mentions, “I didn’t have any plain yogurt (and where I live generally only sells sweetened plain yogurt) so instead I cut the sugar in half and used strawberry yogurt. Came out amazing and tasting lightly of strawberry!”
From the Big Sur Bakery cookbook, a seed-packed pocket bread recipe contributed by a good friend of the bakery. Sesame, sunflower, flax and poppy seeds, quinoa and oat bran impressively cram themselves into these delicious, hearty rolls.
The Big Sur Bakery sits back off California’s famous Highway 1 a bit, nestled next to a gas station. The owners, three of them, left the Los Angeles restaurant scene years ago, determined to turn a property with a lackluster track record into something special. They set their sights on a house-turned-abandoned-restaurant, eventually wrangling it into what is now the beloved Big Sur Bakery.
It was tough choosing a single recipe to feature from their namesake cookbook, but a seed-packed pocket bread contributed by a good friend of the bakery jumped out at me. Sesame, sunflower, flax and poppy seeds, millet, oat bran, and a splash of beer impressively cram themselves into palm-sized hearty rolls in a way that doesn’t disappoint.
Big Sur Bakery Hide Bread
The recipe is from Terry “Hide” Prince, one of the bakery’s earliest friends. If you can imagine dense, seed and grain-packed soda bread, you’re in the ballpark. Rather than using salt, Terry gathers kelp from the coast and uses it to season the bread. I use sea salt (and salad booster), or dulse flakes if I have them. Use what you have. The key to enjoying these delicious little breads (and I can’t emphasize this enough), is splitting them open, toasting until they are deeply golden, then slathering generously with butter (or drizzling with olive oil). Then sprinkle with a bit more salt. Blissful buttery crunchiness.
Variations
These are divisive little pucks. People either have deep love for them, or….don’t. You can browse the comments for insight into both camps. They also take well to endless variations. As you can see from terry’s comment below, that’s the spirit of it!
More from Terry: He says, “There’s no need to be intimidated by making my bread. It was born out of a sea voyage, from Hawaii to New Zealand, because it was easier than yeast bread. I used my friend, Jay’s, Irish soda bread recipe, only I added my own super foods. Amaranth, millet, and quinoa all have the 8 essential amino acids for building muscle, flax seeds for digestion, and kelp or seaweed for vitamins and minerals. I keep a 5 gallon pickle bucket with my dry bread mix, adding whatever sounds healthy.”
A gluten-free version: Obsoletepostergirl says, “this recipe adapted very well to gluten free. I used my usual mix of brown rice flour, millet flour, oat flour, and tapioca starch in place of the flour. I used coconut milk in place of buttermilk as well. They turned out wonderfully when toasted!”
The Big Sur Bakery Cookbook
The cookbook captures a year in the life of the restaurant through a series of vignettes, purveyor profiles, and recipes. Anyone who dreams of starting their own restaurant should have a read. One of the things I like about this book is the way it illustrates many of the things that make creating a restaurant so fulfilling. At the same time it isn’t afraid to touch on some of the stuff that also makes it so difficult. As I’m sure many of you know (or can imagine) Big Sur is remote, and running any sort of business in a town connected by a single power line to Carmel isn’t without its challenges.
How To Make Big Sur Hide Bread
Here’s a quick guide to the major steps needed to make this bread.
Step 1: This bread comes together like a soda bread. No yeast is called for, it’s a quick bread that comes together in no time with baking soda as the leavener. Start by combining the dry ingredients in a large mixing bowl. Add buttermilk to this dry mixture and stir until everything comes together.
Step 2: Turn the dough out onto a countertop, roll into a wide log. Slice into equal pieces and for into patties. The shape I aim for is like a small English muffin.
Step 3: Brush the tops of each roll with buttermilk and sprinkle with seeds and seaweed.
Step 4: Bake for about 45 minutes or until the bottoms are golden.
A Few Things That Make the Big Sur Bakery Special
I’ve been to the bakery a number of times over the years. I love the dark wood, the beautifully rustic morning pastries, and the mix of locals and people just-traveling-through intersecting at the counter. The bakery serves coffee and pastries in the morning and early afternoon, lunch on certain days, as well as dinner (hours listed here). The heart of the bakery is the wood-fired stove – and much of the food served (and featured in the cookbook) is inspired by it.
A Bit More About the Cookbook
The Big Sur Bakery Cookbook includes a wide range of recipes, not simply pastries and baked treats. Also plenty for vegetarians and non-vegetarians alike. I’ve earmarked the Dresden Stollen (legendary), Nine-Grain Pancakes, Date & Quinoa Muffins, and the Fresh Garbanzo Bean Stew. Sara Remington did the photography for the book – a beautiful combination of portraits, images of Big Sur, meals shared, and of course, no end to the photos of the food. In all, 262 pages, full color. If you haven’t been able to visit in person yet, the book is next best.
Elevate your mornings with the undeniable charm of our French Toast Casserole. It seamlessly blends the comfort and flavor of classic French
The post French Toast Casserole appeared first on Salty Side Dish Recipes.
Elevate your mornings with the undeniable charm of our French Toast Casserole. It seamlessly blends the comfort and flavor of classic French
A couple of years ago I ate an appetizer at a restaurant that really wowed me — kimchi pimento cheese dip. I wouldn’t have ever thought about pairing kimchi and cheese together, but ever since I had it I’ve been obsessed with that combo. And since kimchi and eggs also go great together, it only made sense for me to start adding kimchi to my egg and cheese quesadillas (my favorite go-to quick meal). These kimchi quesadillas are the perfect mix of flavors and textures, they’re SO FAST to make, and all of the ingredients last a long time in the fridge, so they’ve quickly become my favorite low-effort, high-reward meal.
Why I’m Obsessed with Kimchi Quesadillas
These kimchi quesadillas are incredibly simple to make and only require five simple ingredients: eggs, oil or butter (to cook the eggs), tortillas, cheese, and kimchi. You can make one at a time or more, but I promise, once you eat one you’re going to want seconds. ;) The way the cheese stays gooey on the inside, crisps up with the tortilla on the outside, and the kimchi makes everything a little tangy and spicy… it’s just perfection.
What is Kimchi?
Kimchi is a traditional Korean side dish made with fermented vegetables, like cabbage, radish, scallions, garlic, ginger, and sometimes other vegetables depending on the recipe. It’s flavored with gochugaru (a Korean chili powder) and salted seafood. The flavor is savory, tangy, spicy, salty, and full of umami. It’s served with almost every meal as a small side dish or condiment. The tangy, spicy, salty flavor of kimchi really adds a ton of flavor and dimension to whatever you eat it with, including an egg and cheese quesadilla!
Where to Find Kimchi
Although Kimchi is a staple in Korean cuisine, it is growing in popularity in the U.S. and most major grocery stores now carry at least one brand of kimchi. Because it’s a fermented food containing live cultures, you’ll usually find it in the refrigerated section of grocery stores, near other fermented products like yogurt, fresh sauerkraut, and pickles, or even sometimes near tofu and tempeh.
Even better yet, if you have an Asian grocery store near you, you’ll be able to find several types of authentic kimchi for really good prices compared to large chain U.S. grocery stores.
Roughly chop the kimchi into smaller pieces. Cover half of each tortilla with shredded cheddar cheese, then add the chopped kimchi on top.
Heat a large skillet over medium, then add the butter or oil. Fry or scramble the eggs in the butter or oil until they reach your desired doneness (I like over-medium).
Transfer the cooked eggs to the tortillas, placing them on top of the kimchi. Fold the empty side of the tortilla over the filled side to close.
Transfer the folded quesadillas back to the same skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortilla is browned and crispy on each side.
Slice the cooked kimchi quesadillas in half and enjoy!
How to Make Kimchi Quesadillas – Step by Step Photos
To make two kimchi quesadillas, roughly chop ¼ cup of kimchi into smaller pieces. Measure ½ cup of shredded cheddar cheese.
Divide the cheese and kimchi between two 8-inch flour tortillas, covering only one side of each tortilla (the empty side will be folded over top to close).
Next, fry two large eggs in a skillet with a tablespoon of oil or butter. I like to fry my eggs over medium for quesadillas, but you could also scramble them if that’s easier.
Place one fried egg on top of the cheese and kimchi in each quesadilla. Fold the empty half of the tortilla over the filled side to close.
Return the folded quesadillas to the skillet used to cook the eggs and continue to cook over medium heat until the cheese is melted and the tortillas are golden brown and crispy on each side. Don’t worry if some of the cheese spills out, that will just create extra crispy goodness!
Transfer the cooked quesadillas to a cutting board, slice in half, and enjoy! To keep the filling from spilling out when you cut them, use a pizza cutter or large knife and cut from the outside edge in toward the folded side.
Who needs those autumn-themed candles when you’ve got Apple Cinnamon Baked Oatmeal in the oven? NO ONE. This warm and cozy oatmeal casserole, of sorts, is the epitome of fall vibes. Not only will this baked oatmeal make your house smell amazing, but it’s an easy way to meal prep breakfast for the week ahead. It’s cozy, delicious, filling, and EASY. 🙌
What is Baked Oatmeal?
If you’re new to baked oatmeal, it’s kind of like bread pudding, but made with oats instead of chunks of bread. It’s sweet, rich, hearty, and absolutely amazing. The texture is soft and moist, but not goopy like traditional oatmeal can be, and it gets just a little bit crispy around the edges of the baking dish. You can eat it hot out of the oven and the leftovers can be eaten cold or reheated in the microwave. I like to pour a little cold milk over top for a delicious hot-cold combo. Baked oatmeal can also be frozen in single-serving containers for quick reheatable weekday breakfasts!
Ingredients for Apple Cinnamon Baked Oatmeal
This apple cinnamon baked oatmeal combines our usual baked oatmeal base with apples that are coated in a little cinnamon and sugar, and then baked until they form an apple pie-like layer on the bottom of the oats. Here are the ingredients you’ll need to make this incredible apple cinnamon baked oatmeal:
Fresh apples: Pick a sweet or semi-sweet variety of apple, like Fuji, Gala, or Honeycrisp. And, of course, take advantage of the fresh fall apples for the best price and flavor!
Oats: Make sure to use old-fashioned rolled oats for this recipe, not quick oats or minute oats, to achieve the best texture. Quick oats are too thin and will create a mushier texture.
Milk and eggs: Milk and eggs create a custard that keeps the baked oats soft, tender, and moist. I like to use whole milk, but you can substitute it with non-dairy milk if needed.
Brown sugar and applesauce: Using both broth sugar and applesauce to sweeten the baked oatmeal creates an even bigger apple pie-like flavor without having to use too much added sugar.
Spices: Cinnamon, cloves, and vanilla make these baked oats that classic fall aroma!
Lemon juice: A little lemon juice brightens up the baked apples and really makes their flavor shine.
Cornstarch and baking powder: These two ingredients are added for texture. The cornstarch helps thicken the apple juices as they bake, creating a pie-filling-like texture. The baking powder lightens the oat mixture just a touch so it’s not quite so heavy.
How to Serve Apple Cinnamon Baked Oatmeal
Baked oatmeal is pretty versatile. You can eat it either hot OR cold. I love it just out of the oven with a little cold milk poured over top, but it’s also great cold after it’s been refrigerated overnight. You can top it with some nuts or even some whipped cream for an even more dessert-like treat!
How to Store The Leftovers
After baking, divide the oatmeal into single-serving portions and refrigerate until completely cool. The baked oatmeal can be stored in the refrigerator for 4-5 days, or you can transfer it to the freezer for longer storage (about three months). Refrigerated or frozen baked oatmeal can be reheated quickly in the microwave.
Preheat the oven to 375ºF. Core and dice the apples.
Place the diced apples in the bottom of a 9×9-inch (or 2 qt.) casserole dish. Add the lemon juice, brown sugar, cornstarch, cinnamon, and cloves. Stir until the apples are coated in sugar and spices.
Cover the dish with foil and bake for 15 minutes.
While the apples are baking, prepare the baked oatmeal mixture. In a large bowl, whisk together the applesauce, brown sugar, eggs, vanilla, salt, baking powder, and cinnamon. Then add the milk and whisk to combine again.
Finally, stir the dry oats into the applesauce mixture and stir until fully combined.
After the apples come out of the oven, give them a good stir, then pour the oat mixture over top. Return the dish to the oven (uncovered) and bake for an additional 30 minutes.
After baking for 30 more minutes the oats should be golden brown on top and you may see some of the apple cinnamon layer bubbling up around the edges. Let the oats cool for about five minutes before serving.
How to Make Apple Cinnamon Baked Oatmeal – Step by Step Photos
Preheat the oven to 375ºF. Core and dice four medium apples (about ½ lb. each).
Place the apples in the bottom of a 9×9-inch or 2-quart casserole dish. Add 1 Tbsp lemon juice, 2 Tbsp brown sugar, 1 Tbsp cornstarch, ½ tsp cinnamon, and ⅛ tsp cloves. Stir until the apples are evenly coated in sugar and spices.
Cover the dish with foil and bake the apples for 15 minutes in the preheated 375ºF oven.
While the apples are baking, begin preparing the oat mixture. In a large bowl, whisk together 2 large eggs, 1.5 cups unsweetened applesauce, 1 tsp vanilla, 1 tsp salt, 1 tsp baking powder, 1 tsp cinnamon, and ¼ cup brown sugar.
Add 1.5 cups milk to the applesauce mixture, then whisk again to combine.
Add 2.5 cups rolled oats (not quick oats) and stir until everything is evenly combined.
After the baked apples come out of the oven, give them a stir, then pour the oat mixture over top of the apples. Place the dish back into the oven (uncovered) and bake for 30 minutes more.
After 30 minutes the oats should be golden brown around the edges and you might see some of the apple cinnamon layer bubbling up around the edges. Remove the baked oatmeal from the oven and let it cool for about 5 minutes before serving.
The bottom layer will be sweet and tender baked apples and the top layer will be a soft baked oatmeal. SO GOOD!
I like to eat my apple cinnamon baked oatmeal with a splash of cold milk on top!
You’re not alone if you’re constantly scrolling through TikTok and have stumbled upon the viral Chick-fil-A Chick-n-Minis. There are hundreds of delicious
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You’re not alone if you’re constantly scrolling through TikTok and have stumbled upon the viral Chick-fil-A Chick-n-Minis. There are hundreds of delicious
Using a short ingredient list of pantry basics, this peanut butter granola is incredibly good. It features a peanut butter and maple syrup coating that bakes beautifully into crunchy oat clusters.
This peanut butter granola is my granola of choice as the seasons change. If mornings are cold enough to need a sweater, the homemade granola I’m baking is getting an extra layer as well. In this case that extra layer is a warm mixture of peanut butter and maple syrup accented with lemon zest. Combine this with a bowl of old-fashioned oats, and the granola it forms while baking develops a peanut-centric, powdery soft coating. Cashmere and crunchy clusters. So good.
If you’ve never baked homemade granola before, this would be the recipe to try. The ingredient list is short, and consists of items you might already have in your pantry – oats, peanut butter, maple syrup, lemon, vanilla extract. It’s not a lot of effort, you can bake a double batch, and you’ll likely be way ahead on cost compared to store-bought granolas which can be super pricey.
How To Make Peanut Butter Granola
Making peanut butter granola couldn’t be simpler! You gently heat a mixture of peanut butter and maple syrup along with a couple other ingredients into a beautiful molten mixture that will have you licking the pan. Pour this mixture over your oats and peanuts and bake into golden-edged clusters.
A Couple Tips
There are a couple things I pay close attention to when making this granola. I’m calling them out here, before you get down into the recipe, for emphasis.
Mixing matters: First, you want to mix the oats and peanut butter coating *really* well. Stir, stir, and then stir some more. This way you get a uniform granola that will bake more evenly.
No blond granola: For this granola (and most granolas, really) to be truly great you need it toasted. I’d rather over-bake this granola versus underbake. Go for golden edges, and stir the granola at least once to give some of the center a chance to toast out near the edges.
Well mixed granola before baking (above). And nicely toasted granola after baking (below).
Variations & Ideas
I’ve included the recipe down below, it’s a great base recipe for peanut butter granola, but keep in mind you can use it to explore all sorts of other ideas and variations! For example:
Experiment with other nut butters: Of the nut butters, I prefer the strong flavor of peanut butter, but almond butter is another option especially if you or someone close to you has a peanut allergy. I want to do a pistachio butter version, but would have to name it Millionaires’ granola. The last small jar I bought was $25 – worth every penny, but so far it has been reserved for enjoying by the spoonful straight from the jar.
Add boosters:You can add nutritional boosters here and/or spices. Adding a couple tablespoons of chia or hemp seeds to the oat mixture is one option. Adding a tablespoon of curry powder to granola is another favorite flavor boost.
Gluten Free Peanut Butter Granola: use gluten-free oats and follow the recipe as written.
Use granola in baking: Mix a couple cups of clumps of peanut butter granola into your next batch of chocolate chip cookies, or shortbread.
Peanut butter granola served over Greek yogurt with a drizzle of maple syrup and some crushed freeze-dried raspberries.
You don’t need much to make a good sheet pan frittata. This one starts with a dusting of lemon zest across a sheet pan, and uses a simple egg, cream, salt and pepper base.
When you grate a lot of lemon zest onto a pan before baking a sheet pan frittata, it makes it extra special. I like to add a good amount to the eggs as well. The zest perfumes everything as the frittata cooks and wraps the whole thing in a lemony haze. Not that you need much to make a sheet pan frittata good. I mean, they’re a legitimate kitchen hero. One of those mealtime workhorses able to step up into a range of roles.
For example. let’s say you bake one on a Sunday. You can enjoy a slice in your breakfast burrito on Monday. Pack a slab in your lunchbox on Tuesday, and then make an epic sheet pan frittata sandwich with it on Wednesday. If you’ve never baked a sheet pan frittata, let’s talk it though. There are a few things to get right.
How To Make a Sheet Pan Frittata
If you have a rimmed baking sheet, preferably the quarterpan size (13 x 9 x 1 inches), some parchment paper and a carton of eggs, you’re in business. To make a sheet pan frittata, line the pan with parchment paper, whisk a bunch of eggs together with a bit of cream, and add in whatever seasonal ingredients you like. If you love cheese and eggs, add some crumbled feta or goat cheese as well. Or grate some gruyere on top once the egg mixture is in the pan. Just combine any well-chopped ingredients (above). Whisk until uniform (below).
Then transfer to your prepared sheet pan. Like the one pictured below.
Sheet pan frittatas are all about knowing the basic technique and then adding whatever other ingredients you’re excited about. Bake until set and enjoy. But let’s talk through how to make them great.
A Few Important Tips
Line the pan: Lining your rimmed baking sheet with parchment paper allows easy removal of your sheet pan frittata once it is cooked. It’s important to get the parchment paper to seal with the pan though, so the egg doesn’t run under. The way you do this is to evenly (and thoroughly) rub the baking sheet with a bit of oil, and then press the paper into the pan. Use your hands to smooth out any bubbles across the pan and up the sides.
Pre-cook add-in ingredients: Similar to quiche, water is the enemy here. You want to avoid adding watery ingredients to your frittata. Go for pre-cooked or pre-roasted ingredients instead. So, for example, instead of adding sliced cherry tomatoes to your frittata, add roasted tomatoes. The flavor is more concentrated, and most of the water has been cooked out ahead of time.
Make ahead: If you are making a sheet pan frittata as part of your meal prep, allow the frittata to cool after baking. Slice and stack in an airtight container, refrigerated, for up to 4-5 days. To reheat, warm gently in a skillet. Or, serve at room temperature as a component in a sandwich or salad bowl.
The Best Add-Ins
Above you can see the add-ins and toppings I used for this frittata, but there are endless options to consider. Here are a few favorites.
Herbs: Load up on the chopped herbs. It’s hard to go wrong. Chives, cilantro, dill, parsley, basil – really go for it.
Lemon zest: This one is incorporated into the recipe below. You can also experiment with orange zest and even different types of lime.
Potatoes: Hard to go wrong with potatoes here. You can roast sliced potatoes in a bit of olive oil, let them cool, and add to the frittata before baking. Room temperature hash browns torn and scattered across the frittata mixture is also good move.
A Few Seasonal Variations
A frittata like this is the perfect vehicle for whatever is in season, or whatever you have around the kitchen.
This Lemon Pound Cake will make you swoon! It’s moist, tender, tart, and tangy. The light fluffy crumb is the perfect texture for soaking up the sweet and sour lemon glaze. Even better- it’s the absolute easiest cake to make. I bet you have everything you need in your pantry right now!
What is Lemon Pound Cake?
This classic dessert is baked in a loaf pan and is bursting with refreshing citrus notes that cut through the buttery sweetness of the cake. This easy recipe for Lemon Pound Cake is also one of my favorite ways to use up extra lemons, as the batter and glaze are loaded with lemon juice and zest.
Ingredients for Lemon Pound Cake
This cake is gorgeous and the flavors are zippy and balanced. It’s the perfect easy dessert recipe for a casual dinner or a fancy get-together (or if you’re in the mood for cake that isn’t too sweet.) Here’s what you need to make Lemon Poundcake:
Butter: creates a light, tender texture and helps the cake rise.
Granulated Sugar and Powdered Sugar: these sugars do more than sweeten the cake and the icing. Granulated sugar softens the cake crumb, adds moisture, and balances the tartness of the lemon juice in the batter. Powdered sugar creates structure in icing and helps mellow out the sourness of lemon juice.
Eggs: create structure that helps the cake rise and keeps the crumb airy.
Flour: the base of our batter, it creates the structure of the crumb. While we have not tested this recipe with gluten-free flour, a 1-to-1 gluten-free baking flour should be a great substitute.
Lemons: are the heart of this recipe. If lemons are out of your budget, you can try bottled lemon juice, and though it won’t taste quite as tart and refreshing, it will still be a good cake. If lemons are too tart for you, leave them out and just make plain, buttery, pound cake!
Place leftovers in an air-tight container and store at room temperature for up to 3 days. You can also wrap leftovers tightly in a layer of parchment paper and a second layer of aluminum foil, then freeze for up to 3 months. While you can refrigerate pound cake, it does dull the flavors and changes the texture of the cake. If you choose to refrigerate or freeze it, try warming it in a 350°F with a touch of butter brushed on each slice. I don’t know if you’ve ever tried frozen cake, but it’s delightful straight out of the freezer as well. The crumb stays soft and it’s a perfect treat for a hot summer day.
1cuproom temperature salted butter (plus more for greasing)$2.01
1.5cupsall-purpose flour (plus more for dusting)$0.22
1/2tspbaking powder$0.03
1/4tspbaking soda$0.01
1/4tspsalt$0.02
1cupgranulated sugar$0.39
4largeeggs, beaten$0.36
1/4cupbuttermilk$0.16
3lemons, juiced and zested, divided$1.32
1cuppowdered sugar$0.33
Instructions
Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
Mix the flour, baking powder, baking soda, and salt in a medium bowl.
Mix the butter and sugar in a large bowl until light and fluffy. Add the beaten eggs, buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.
Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
Remove the pound cake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
To make the glaze, mix the powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
Drizzle the glaze on the cooled pound cake and serve!
How to Make Lemon Pound Cake – Step by Step Photos
Place an oven rack in the center of your oven and preheat the oven to 350°F. Grease an 8×4 loaf pan with butter. Line the pan with parchment. Butter the parchment and dust with flour, shaking off excess flour.
Mix 1.5 cups of all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, and 1/4 tsp salt in a medium bowl.
Mix 1 cup of room-temperature salted butter and 1 cup of granulated sugar in a large bowl until light and fluffy. Add 4 beaten large eggs, 1/4 cup of buttermilk, 1/4 cup lemon juice, and 1 tablespoon zest. Mix until incorporated.
Add the flour mixture to the butter and egg mixture in thirds, mixing after each addition and scraping down the sides before the next addition.
Add batter to the prepared pan. Bake for 50 to 60 minutes in the preheated 350°F oven until the cake springs back when you press the center and a toothpick inserted into the center comes out clean.
Remove the poundcake from the oven and cool for ten minutes before removing it from the pan and placing it on a cooling rack.
To make the glaze, mix 1 cup powdered sugar with 2 tablespoons lemon juice and 1 1/2 teaspoons lemon zest.
Drizzle the glaze on the cooled pound cake and serve!
The deep dish quiche of your dreams. It’s made with a flaky all-butter crust. The filling is silky smooth and creamy, while still being perfectly sliceable. Switch up the add-ins based on the seasons – roasted cherry tomatoes in summer, winter squash later in the year.
A deep dish quiche brings drama to any table. Here’s the thing though, if you’re going to make the effort to bake a quiche, it better deliver beyond the visual. A golden, flaky crust is a defining factor. And that structured, buttery crust playing off a sublime, silky, rich filling is where the magic happens. This page outlines how to bake a phenomenal quiche by incorporating my favorite tips. It also calls out a few pitfalls that are easy to avoid. Let’s bake a quiche!
This Quiche: Let’s Talk it Through
This quiche is baked in a 9-inch springform pan. It allows you to achieve a deep dish version that sits high and proud on any table. If you don’t have a springform pan, you can adjust to an equivalent deep dish pie pan if you keep an eye on and adjust the timing if needed. The filling here is made with a blend of whole milk and either sour cream or crème fraîche plus eggs and a bit of flour. The result? Something decadent, buttery smooth and wildly delicious. Arguably better than the more typical heavy cream version.
When it comes to additional ingredients, there’s no need to add cheese here. Unless, of course, you can’t help yourself. In that case, go ahead and grate some in. I typically add some sort of well-chopped hearty green (kale, Swiss chard, etc.), plus whatever is seasonal. You see oven roasted tomatoes here, along with chopped Serrano chile and red chile flakes. Play around with your add-ins after you read the section below about how to avoid a watery quiche.
How to Make Quiche
The steps to making a quiche are straight-forward. But, like most baking, the difference between a good quiche and one that is truly memorable is in the details. Let’s start with the basics. They go something like this:
Make the dough for the crust. I use this pie crust recipe and it delivers every time.
Blind bake the dough for the quiche crust.
Prepare the quiche filling.
Fill the pre-baked crust and bake quiche.
Allow to cool and set.
The Details That Make a Difference
Here are a couple things to focus on if you want to bake an exceptional quiche.
Thicker crust: Establishing a great crust is everything in the quiche realm. This is a crust that has to put in a good amount of work – especially when going the deep dish route like we are here. It should be flaky and structural at the same time. And, of course it needs to be beautiful and delicious. If you’re going to the effort to make quiche, go the distance and make your own crust. This pie dough is simple to work with (I promise!), and it can handle every job this deep dish quiche throws at it. Roll it out a tad bit thicker than you normally would for a standard pie if possible, and absolutely use it all. Confidently press any overhang or extra pieces into the walls of your pan.
Add flour to your filling: Adding a bit of flour to your quiche filling helps absorb moisture and stabilize things in general. I like to use the method Liz Prueitt writes about in Tartine (2006 edition). Whisk flour into one of the eggs, add more eggs gradually from there, and then strain the mixture into your liquid dairy ingredients.
How To Avoid Watery Quiche
A major quiche pitfall, there are a few key ways to avoid baking a watery quiche. The first, avoid the addition of water-filled ingredients. For example, raw mushrooms will release their water into your filling resulting in a watery quiche. The better option is to cook or roast as much water as possible from any quiche add-ins. Blot more with a clean towel or paper towels before incorporating. So, you want deeply roasted mushrooms versus raw. The quiche recipe below features roasted cherry tomatoes, not raw. The liquid bakes out and you’re left with a concentrated ingredient. The second technique is to add a bit of flour to your custard mixture. The flour will help with absorption and stabilize the filling in general. Lastly, bake it low and slow, opting for a lower temperature for longer time.
What Temperature to Bake a Quiche?
You’ll see a wide range of baking temperatures used to bake quiche. I subscribe to the slow and low school of quiche baking. I find it lends a creamy texture you don’t get at higher temperatures. We’re after silky smooth with no eggy curds. This requires a longer baking time, but it’s worth it. I like a rustic vibe as well, so I’ll often finish with a quick flash of the broiler. Really quick, just a few seconds!
Variations:
Gruyere & Roasted Broccoli Quiche: Toss a couple handfuls of small broccoli florets in a bit of olive oil. Season with salt and pepper and roast in a 375°F oven until golden. Allow to cool completely. Stir the broccoli and 1/2 cup grated gruyere into the quiche filling and proceed with the recipe.
Roasted Winter Squash & Caramelized Shallot Quiche: Toss your favorite winter squash (cut into 3/4-inch cubes) and wedges of shallots (or small red onions) in a bit of olive oil and season with salt and pepper. Bake in a 375°F oven until deeply golden and caramelized. Allow to cool completely. Stir into the filling and proceed with the recipe.
Make Ahead & Freezing Instructions
To Make Ahead: To bake the quiche up to two days ahead here’s what you do. After baking the quiche and removing it from the pan, allow to cool completely. Carefully wrap in plastic wrap and refrigerate. When ready, if you’re opting to serve at room-temperature, allow the quiche to come up to temperature a couple hours prior to serving. Or, you can serve the quiche warm. Reheat in a 350°F oven for 15 minutes or so wrapped in foil, until the center of the quiche is warm.
To Freeze: Allow quiche to cool completely after baking. Wrap in a snug layer of plastic wrap followed by a layer or aluminum foil. Freeze for up to 2 months. Two days before you’re ready to serve allow the quiche to thaw in the refrigerator. Reheat in a 350°F oven for 15 minutes or so wrapped in foil, until the center of the quiche is warm.
Leftovers: To Re-heat a Fully Cooled Quiche
Cover the quiche with aluminum foil and reheat on a middle oven rack for 15-20 minutes, or until the center of the quiche is warm.