Homemade French Onion Dip

Homemade French Onion Dip made with sour cream, mayonnaise and caramelized onions.

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Homemade French Onion Dip is better than anything you can buy at the store, and much easier to make than you might think! You’ll want to dip everything from chips to carrot sticks in this savory dip.

Potato chip in a bowl of french onion dip

One thing in my life that I am super particular about when it comes to food is chip dip – more specifically French Onion Dip. I’m not super picky when it comes to the dippable items. Basically just give me a chip, but I am a total chip dip snob.

When I was a kid, I fell pretty hard for the French Onion Dip at a local carry out in my hometown and now as an adult, I’ll drive miles to pick up that chip dip over just grabbing a name brand from the grocery store.

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Pumpkin Dip

Creamy Pumpkin Dip made with cream cheese, pumpkin puree, and pumpkin pie spice.

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Pumpkin Dip is creamy and dreamy. This sweet dip is made with just a handful of ingredients and tastes just like pumpkin pie filling! 

Pumpkin dip in a white bowl surrounded by fruit, pretzels, and cookies

I’ve been in a pretty serious dip mood lately. I think I’ll blame it on Trader Joe’s and their ever-expanding collection of dips.

From their garlic dip to their spinach artichoke dip and bacon cheddar ranch dip, I’m pretty obsessed at this point. Let’s just say that lunch around here is often raw veggies and all the Trader Joe’s dips.

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Wassail

Lusciously spicy Holiday Wassail is perfect for your Christmas party.

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Wassail may be a traditional holiday drink, but that doesn’t mean we can’t enjoy it all autumn long! This warmly spiced hot mulled cider comes together in minutes and can be heated on the stove or in the slow cooker.

Three mugs of hot wassail garnished with sliced apples and cinnamon sticks with a dutch oven full of wassail in the background

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No-Bake Raspberry Lemon Cheesecake

A simple no bake cheesecake made with cream cheese, whipped topping, lemon zest and raspberries.

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Fresh raspberries and bright lemon are folded into this No-Bake Raspberry Lemon Cheesecake for an easy dessert everyone will love.

Three glass dishes of no-bake raspberry lemon cheesecake on a marble counter. There is a spoon in each dish

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No Bake Nutella Cheesecakes

Oreo cookie crumbs create the foundation for a creamy, fluffy Nutella and cream cheese mixture that you’ll want to eat with a spoon.

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Light and fluffy Nutella filling tops a sweet Oreo cookie crust in these easy and delicious No-Bake Nutella Cheesecakes. If you love the combination of chocolate and hazelnuts, this recipe is for you!

Close up of mini no bake nutella cheesecake with oreo crust in a glass ramekin

I don’t know what the weather is like near you, but it is BLAZIN’ hot here in Ohio. Like you don’t even want to go outside hot.

While Ohio is definitely no stranger to the summer heat, it’s been in the 90’s for what seems like weeks.

And when you happen to have a husband that is most comfortable with a thermostat set to 75 during the day, flipping on the oven to make a cheesecake might just not my best choice.

Hello, No Bake Nutella Cheesecake.

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Chipotle Barbacoa

If you love Chipotle’s barbacoa, you simply have to try this simple and delicious crockpot recipe.

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If you love tacos and burritos from Chipotle, you have to try this simple and delicious copycat Chipotle Barbacoa. Made in the slow cooker, this recipe is perfect for tacos, nachos, burritos and so much more.

Overhead view of chipotle barbacoa in a blue and white bowl, toped with red onions, cilantro and lime wedges

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Matcha Strawberry Tart

Savor springtime with these luscious strawberry and matcha tarts: with a rich matcha pastry cream filling and ripe fresh berries, it’s a unique combination your tastebuds will adore! My love for matcha is more than a spring fling, and this tart is no exception. The natural sweetness of the strawberries is the perfect contrast for […]

Savor springtime with these luscious strawberry and matcha tarts: with a rich matcha pastry cream filling and ripe fresh berries, it’s a unique combination your tastebuds will adore!

My love for matcha is more than a spring fling, and this tart is no exception. The natural sweetness of the strawberries is the perfect contrast for the grassy bitterness of the matcha.

Matcha Strawberry Tart on a marble background, with turquoise basket of strawberries and a bowl of mini meringue kisses.

“I think we might go to the Clarksville place and pickup strawberries in just a bit. Want some?”

More exciting words have rarely been spoken. Or texted, in this case, by my friend Phillip on Friday afternoon.

Normally this time of year we’d have already made at least one trip out to one of the U-Pick strawberry farms within a 45 minute drive of Nashville, where we’d fill our buckets with more berries than two people could feasibly eat before they went soft. Some would be undoubtedly eaten straight from the fields, and more than a couple snuck from the tupperware container on the drive home. Some we’d freeze, a couple pounds would invariably make their way into some kind of jam. And the rest… well, I usually had some sort of springy strawberry concoction up my sleeve. From fresh strawberry pie to chocolate strawberry ice cream, strawberry blondies and even strawberry-topped guacamole, if you scroll back through the archives you’ll surely notice a few new strawberry recipes pop up each and every May.

But this year has been different for many reasons. So Phillip’s text took me off-guard, and I hadn’t had time to plan and scheme about what exactly I would do with all those berries. Although that didn’t stop be from replying that I’d take a gallon! without a second thought.

When he dropped off the flat of beautiful, glossy berries (seriously though, I’m not sure if I’ve ever seen such pretty strawberries), I spent some time photographing them (as you do with pretty fruit)… but beyond that, I was stymied. Stumped. At a complete loss.

Overhead rectangle of ripe red strawberries on a marble background.

I know I’ve been a bit quieter here than usual, my 2-post-a-week streak long since broken, so I knew I had to put these berries to use in a way that would be worthy of a blog post. And that pressure, well, it paralyzed me. I simply couldn’t decide what to make, and the clock was ticking (unlike the white and crispy grocery store berries engineered for storage and transport, these local berries were picked at the peak of perfection, but that perfection doesn’t last long).

I wanted a recipe that was interesting, not the same basic cake or tart that’s been done before. But I also didn’t want something too complex, something that I’d have to test 2, 3 or 4 times to get it right, and also since I know we’re all taking fewer trips to the grocery store these days, and ingredients aren’t quite as easy to acquire. (Case in point: I didn’t even have a drop of heavy cream, which ruled out pretty much any sort of shortcake-take. On the plus side, I guess that cut down infinite possible choices to a less staggering number.)

Ultimately, after much hemming and hawing, I decided on a simple strawberry tart, one that would shine a spotlight on the beauty of the ruby red berries in their freshest form.

But, if you know me, you know I can’t leave well enough alone, and so a plain strawberry tart was out of the question. Most recipes call for a base of pastry cream that is then topped with a starburst or swirl of fresh sliced strawberries, and that pastry cream base was ripe (no pun intended… ok, maybe a little intended) for adaptation.

My choices having being limited even further, I now debated between almond pastry cream, or something slightly wackier, a vibrant green from either matcha or pistachio (you know how much I adore both of these ingredients).

Matcha ultimately won the day.

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Extra Virgin Olive Oil Herb Dip

A copycat of Carrabba’s Italian Butter made with a blend of herbs, garlic, and olive oil.

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Extra Virgin Olive Oil Herb Dip is a garlicky, flavorful accompaniment to any bread. This copycat of Carrabba’s Italian Butter is so easy to make, you might just want to enjoy it with every meal!

Shallow bowl of olive oil herb dip on a white platter with bread, olives and cured meats

We’re not eating out much these days – pretty much like the rest of the world, I’d assume.

You may or may not know this, but in addition to teaching, I spent a long time in the restaurant service industry, managing a restaurant while in college and waiting tables all throughout my teaching career.

While I could say a lot about waiting tables being necessary while also teaching full time, I’m here to focus on the food.

In our local area, we have tons of locally owned restaurants that we frequent all the time and are getting take-out from right now to help support the industry. But there’s one thing those restaurants don’t have, and that’s Carrabba’s Italian Butter.

If you have never dined at Carrabba’s, you may not have experienced this herb and olive oil bliss that they serve with every meal. The olive oil bread dip is incredibly addictive and it’s pretty much the #1 reason why we eat there.

They bring the herbs and fresh minced garlic out in a small dish and add olive oil to it table-side, creating the perfect “dip” for their piping-hot bread.
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Ham and Cheese Sliders

These hot Ham and Cheese Sliders come together in a snap and are easy to make for the big game! Serve them up alongside your favorite game day snacks for a buffet that everyone will love. This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking […]

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These hot Ham and Cheese Sliders come together in a snap and are easy to make for the big game! Serve them up alongside your favorite game day snacks for a buffet that everyone will love.

Close up of plated ham and cheese slider on a white plate

This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.

I’m going to be straight with you guys. Football isn’t really my jam.

You’ll find me at basketball games on occasion, but when it comes to football, I really only start to pay attention as we head towards the end of the season, and all the parties for playoffs and the big game at season end.

As you can probably guess, it’s not because I care about who is actually playing. I’m just here for the snacks, okay?

I even have a t-shirt to that effect, for wearing to these parties, haha!

Why are game day snacks just so dang good? I could happily never eat a fancy dinner again, so long as you tell me I can have game day level snacks.

Queso, chips, and sliders like these.. I’d be set.

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Slow Cooker Hanukkah Beef Brisket

This tender and flavorful slow cooker beef brisket is cooked low and slow until it practically falls apart, served with a sweet and tangy sauce that you’ll simply adore! Your new favorite beef brisket recipe is here! It’s really at its best the second day, making it the perfect make-ahead dish for your Hanukkah dinner […]

This tender and flavorful slow cooker beef brisket is cooked low and slow until it practically falls apart, served with a sweet and tangy sauce that you’ll simply adore!

Your new favorite beef brisket recipe is here! It’s really at its best the second day, making it the perfect make-ahead dish for your Hanukkah dinner party.

Modern white baking dish with sliced beef brisket and sauce poured over top

This brisket recipe is a culmination of a few years’ worth of trial and error.

(I don’t know why but I always want to spell brisket like biscuit… briscuit. My brain is weird…)

Anyway. Brisket. Why did it take so long to perfect this recipe? Well, we really only make brisket once a year: for our annual Hanukkah dinner party. So it’s taken us a few tries… and a few years… to get it right.

But let me just say that all that time has been well worth it… because this one’s a keeper!

Maybe you’re more like a twice-a-year brisket maker, for Hanukkah AND Passover (and, assuming you track down all Kosher-for-passover ingredients like soy sauce, this recipe works for both!) And really, who needs a holiday as an excuse? You could certainly make this for any occasion (or non-occasion even, this recipe would make a lovely Sunday night supper for your family).

Slow cooker beef brisket sliced and arranged in a white baking dish, sauce pouring over top.

Most Hanukkah brisket recipes call for braising the brisket in the oven at 350 for 3 to 4 hours. The first time we made brisket we followed one of these recipes, and the result was less than ideal.

To really get that ultra tender, fall-apart, melt-in-your-mouth brisket, you need to go way lower and way slower.

And the easiest way to do that? A slow cooker of course.

In the case of this brisket, 10 hours on low is just about perfect, resulting in a ridiculously tender piece of meat. Just how tender? Practically-fall-apart-when-you-try-to-serve it tender (tip: ditch the tongs for a thin, wide spatula).

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