Classic Blueberry Muffins

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity…

A Couple Cooks – Recipes worth repeating.

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Blueberry muffins

Sometimes you just need a classic, non-fancy rendition of a recipe, and this one is it. Meet our best Blueberry Muffins recipe! These babies come out tall and proud, with pure golden tops dotted with crunchy turbinado sugar. The interiors are fluffy and moist, scented with cinnamon and honey and studded with sweet tart purple berries. We spend weeks honing and refining this recipe to make it perfect: and we hope you’ll think it is, too.

What people are saying

To make sure these were indeed the best blueberry muffins, we asked a few of our readers to test this recipe before publishing it here. Here’s what the testers had to say about this recipe:

  • “I’ve baked many blueberry muffins before and I’m always looking for the right one. I made these this morning and my whole family loved them!” –Jennifer
  • “The flavor is fantastic, so fluffy, not too sweet, just the right amount of crunch on the top with the sugar!” –Sarah
  • “Just made this recipe and turned out so yummy! Love the turbinado sugar on top, and it was easy to put together!” –Heather
  • “It was a quick and easy bake. I love the turbinado sugar on top and that the batter had some flavor from the spices, not just basic batter!” –Elizabeth
  • “I love a crunchy sugar top muffin! They have a nice crumb: it’s tender but with a nice chew.” –Maya
Blueberry Muffins Recipe

Ingredients in blueberry muffins

With a recipe as classic as blueberry muffins, there’s bound to be disagreement between bakers and chefs on the “right” way to do things. This blueberry muffins recipe is intended for the home cook: easy to whip up with just the right height and shape. They’re not bakery style, but they look and taste impressive. In our research, we found we prefer oil over butter, and a bit of Greek yogurt and honey improved the texture and flavor profile. Here’s what you’ll need:

  • Fresh blueberries: fresh are preferred vs frozen
  • All-purpose flour
  • Granulated sugar
  • Cinnamon, nutmeg, baking powder and salt: cinnamon and a little nutmeg add complexity to the flavor
  • Eggs
  • Honey: required! It adds just the right complexity and moisture (if you must, substitute maple syrup or agave syrup)
  • Vegetable oil: after extensive testing, we found oil made a moister, lighter muffin than butter
  • Greek yogurt: Or substitute sour cream! This addition makes a moist muffin and tender crumb
  • Milk
  • Apple cider vinegar: adds just the right amount of tang and lift (without having to buy a lemon)
  • Turbinado sugar makes a crunchy, glittery topping
Blueberry Muffins

Tips for this blueberry muffins recipe

Outside of the ingredients list, this blueberry muffins recipe is pretty standard. Mix the dry ingredients, mix the wet ingredients, and bake! Here are a few notes to keep in mind during the process:

  • Wash the dry the berries first. This gives them time to fully dry while you’re mixing up the batter.
  • Resist the urge to overmix. Overmixing muffin batter causes holes in the crumb and a denser texture. Mix just until the streaks of flour disappear.
  • The muffin cups will be very full. We believe a good muffin should be tall with a generous muffin top. These will be more full than you’re used to for a homemade muffin.
  • Baking at 400 degrees makes a taller muffin. After experimenting for years, our favorite temperature for baking muffins is 400 degrees Fahrenheit (versus 350 which is standard). It makes a taller and fluffier muffin: and it’s quicker to bake!
Blueberry Muffins

Storage info

The best part about these blueberry muffins? They’re even better after storage. Store them at room temperature overnight, and they become even more moist and delicious. It’s a great reason to make them ahead: but of course, they’re great day of too! Here’s how to store blueberry muffins:

  • At room temperature: Store up to 4 days in a sealed container at room temperature: they become even more moist over time.
  • Refrigerated: Store refrigerated up to 1 week or more: allow to come to room temperature before serving.
  • Frozen: Freeze the muffins in a sealed container for up to 3 months.

Variations on blueberry muffins

Blueberry muffins are one thing…but how about blueberry lemon? Blueberry banana? Here are a few ways to mix up this classic muffin:

This blueberry muffins recipe is…

Vegetarian. For vegan, go to Vegan Blueberry Muffins. For gluten-free, go to Blueberry Oatmeal Muffins.

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Blueberry muffins

Classic Blueberry Muffins


  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 12

Description

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.


Ingredients

  • 1 ½ cups fresh blueberries
  • 2 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 1 teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 2 eggs
  • ¼ cup honey
  • ½ cup vegetable oil
  • ½ cup Greek yogurt (or sour cream)
  • ½ cup milk
  • 1 teaspoon apple cider vinegar
  • Turbinado sugar, for topping

Instructions

  1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
  2. Wash and dry the blueberries. 
  3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula. 
  4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping ¼ cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
  5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.
  • Category: Muffin
  • Method: Baked
  • Cuisine: Muffin
  • Diet: Vegetarian

Keywords: Blueberry muffins, blueberry muffin recipe, blueberry muffin, blueberry muffins recipe

A Couple Cooks - Recipes worth repeating.

Tuna Burgers

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.…

A Couple Cooks – Recipes worth repeating.

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.

Tuna Burger

Here’s a unique way to use a can of tuna…try Tuna Burgers! Tuna makes an unexpectedly excellent burger: thick and savory. Balanced on a bun with chipotle aioli and veggie toppings, it’s a satisfying meal that everyone will enjoy. Plus, it’s economical and a great alternative to red meat. Just like our popular tuna patties, it’s a healthy dinner idea that will surprise and delight. Here’s how it’s done!

Ingredients in tuna burgers

Tuna burgers are simply a burger where canned tuna stands in for ground meat. You’ll also need to add some binders to help the tuna stick together, like egg, breadcrumbs, mustard and mayonnaise. It all comes together into a savory, hearty mix of flavors! Here’s what you’ll need:

  • White meat tuna (see below)
  • Green onion
  • Worcestershire sauce
  • Garlic powder
  • Kosher salt
  • Plain panko or coarse breadcrumbs (or gluten free breadcrumbs; see below*)
  • Dijon mustard
  • Mayonnaise
  • Eggs
  • Olive oil
Tuna Burger

Tips for buying canned tuna

There are lots of options at the grocery store when it comes to canned tuna. Here’s what to look for when buying for these tuna burgers:

  • Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
  • Buy BPA free cans. Look for cans or pouches that are BPA free.
  • Oil packed or water packed work. Use whatever is your personal preference for this recipe! Either way, drain the can before using.

Panko vs breadcrumbs

Do you stock panko in your pantry? It’s extremely versatile and our favorite option when it comes to breadcrumbs. The breadcrumbs are important to get a cohesive, solid texture to a tuna burger. Here’s the difference between panko and traditional breadcrumbs, and why we prefer panko:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It makes a beautifully crispy coating and it’s very versatile. Use it in recipes like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms. Or our favorite way: use it as a stand-in for croutons in a Kale Caesar Salad or Romaine Salad.
  • Breadcrumbs also work! Packages labeled “coarse breadcrumbs” are best, since traditional breadcrumbs have a finer texture like sand. But either should work! You can also make homemade breadcrumbs.
  • Want breadcrumb substitutes? Try gluten-free panko or gluten-free breadcrumbs, or use an equal amount of crushed crackers of any type.
Tuna Burger

How to make tuna burgers: some tips

Once you’ve got all your ingredients, tuna burgers are simple to put together. Just make sure to leave 15 minutes for allowing the burgers to firm up in the fridge. Here are some notes on the process:

  • This recipe makes 4 very large or 5 medium burgers. We prefer the size with 5 because it fits in a bun nicely but still has some heft (the size with 6 is too small). It might be an odd number, but then someone gets seconds! Or leftovers save well for 2 to 3 days.
  • Form the burgers, then refrigerate 15 minutes. This helps them firm up prior to pan frying. Use this time to make the burger sauce or prep other parts of the meal.
  • Pan fry 4 minutes per side. Fry in olive oil until they’re golden brown on both sides.

Tuna burger toppings

Once you’ve got your tuna burgers: the best part is the toppings! Make sure you pair a creamy sauce with these tuna burgers, otherwise the sandwich will be on the dry side. Here are some of our favorite sauces and toppings for a tuna burger:

Chipotle Aioli

More tuna recipes

There’s so much you can do with a can of tuna! Here are a few more ideas:

This tuna burger recipe is…

Pescatarian and dairy-free.

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Tuna Burger

Tuna Burgers


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 large or 5 medium burgers

Description

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.


Ingredients

  • 3 5-ounce cans white meat tuna
  • 1 green onion, finely minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • 1 ½ cups plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 eggs
  • 2 tablespoons olive oil, for cooking
  • 1 recipe Chipotle Aioli, Truffle Aioli, Remoulade, or Tartar Sauce, for serving*
  • To serve: red onion, tomato slices, lettuce, buns

Instructions

  1. Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
  2. Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
  3. When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
  4. Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.

Notes

*Make sure to have a creamy sauce with these tuna burgers, otherwise the texture will be on the dry side. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Tuna burgers

A Couple Cooks - Recipes worth repeating.

Amazing Avocado Dip

This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green…

A Couple Cooks – Recipes worth repeating.

This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green for days.

Avocado Dip

We know, guacamole reigns supreme as the chip dip du jour. But here’s an alternative that we (gasp) think is even more fun: this creamy Avocado Dip! Dip a chip into this luxuriously creamy, intensely savory magic sauce and pow! The meld of avocado, lime, cilantro and cumin is like a heightened version of your favorite guac. Even better: unlike guacamole, it magically stays green in the refrigerator for days! We were immediately hooked and it’s our new go-to dip for friends and parties.

Ingredients in this avocado dip recipe

The most important thing you’ll need for this avocado dip recipe? Ripe avocados. Just as a banana muffins cannot be made without ripe bananas, avocado dip requires beautifully ripe avocados. Other than that, the cast of characters is simple. The difference with guacamole? You’ll add a little yogurt or sour cream and blend it up! Here’s what you’ll need:

  • Ripe avocados
  • Greek yogurt (or sour cream; substitute cashew cream for vegan)
  • Lime juice
  • Cilantro
  • Garlic powder
  • Cumin
  • Salt
Avocado Dip

How to make avocado dip: processor, blender, or fork

This avocado dip works best in a food processor, where it whips up to a smooth green sauce in seconds. You can also use a blender if you like: but you’ll likely want to use a small blender due to the quantity of ingredients. It’s possible you could use a standard blender, but it depends on the exact size and strength of your blender.

Don’t have either of these tools? You can make a chunky avocado dip by hand! Simply mash the avocados with a fork and stir in the remaining ingredients. Easy peasy! It just doesn’t look quite as lovely and creamy, but it works.

Storage info & how it stays green

This avocado dip is not only tasty and versatile: it stays green for days. That’s right: no crazy tricks like putting water or plastic wrap on it like you’ll hear to do with guacamole.

  • How does it stay green? The acidity in the lime juice naturally makes this avocado dip stay green.
  • Avocado dip lasts refrigerated for up to 5 days. You may need to stir to re-incorporate liquid that separates over time.
Avocado Dip

Ways to serve avocado dip

There are lots of ways to serve this avocado dip: outside of just dipping chips! Of course, that’s the best and easiest way, in our opinion! Here are a few ways to serve:

How else would you eat it? Let us know in the comments below.

More avocado recipes

Got a few ripe avocados on hand? Here are a few great recipes for using this tasty vegetable (er, fruit):

This avocado dip recipe is…

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

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Avocado Dip

Amazing Avocado Dip


  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 ½ cups (6 to 8 servings)

Description

This creamy avocado dip recipe is a tasty alternative to guacamole! It’s quick to whip up and magically stays green for days.


Ingredients

  • 2 ripe avocados
  • ½ cup Greek yogurt (or sour cream; substitute cashew cream for vegan)
  • 3 tablespoons lime juice (about 2 limes)
  • ½ cup cilantro, tightly packed leaves and tender stems
  • ¼ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¾ teaspoon kosher salt
  • Tortilla chips, for serving

Instructions

  1. Cut the avocados in half, pit them, and scoop both halves into a food processor or small blender. (Alternatively, for a chunkier dip you can mash the avocados with a fork and stir in the remaining ingredients.)
  2. Add the remaining ingredients and blend until smooth. Store in a covered container for up to 5 days refrigerated: it stays green without special storage instructions (unlike guacamole).
  • Category: Dip
  • Method: Blended
  • Cuisine: Appetizer
  • Diet: Vegetarian

Keywords: Avocado dip, avocado dip recipe

A Couple Cooks - Recipes worth repeating.

Easy Yogurt Bark

Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your…

A Couple Cooks – Recipes worth repeating.

Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your choice.

Yogurt Bark

Here’s a fun and easy snack no one can turn down: Yogurt Bark! This play on chocolate bark uses frozen yogurt as the base. Mix Greek yogurt with a little honey and vanilla, then sprinkle with toppings of your choice: fruit, granola, chocolate chips, and nuts. Freeze it up and break it into pieces, and each bite is creamy and refreshing: perfect for kids and adults. Our son Larson adores this treat and honestly: I can’t resist it myself!

How to make yogurt bark: a few tips

What is frozen yogurt bark? It’s essentially chocolate bark that uses frozen yogurt as a base for “healthy” toppings like fruit, granola, and nuts. Mixing Greek yogurt with honey and vanilla gives it a subtly sweet flavor. Freeze it with toppings, and they give a pop of sweet, fruity brilliance that makes this treat hard to resist. Here’s the basic concept and a few tips:

  • Use a jelly roll pan (half sheet pan), size 10″ x 15″. This way you can spread the yogurt to fit the entire sheet pan. If you don’t have one, just use a baking sheet and spread to your desired thickness.
  • Mix Greek yogurt, honey and vanilla. If all you have is vanilla yogurt, you can use that too: just omit the sweetener and vanilla. You can also use plain yogurt.
  • Line the baking sheet with parchment paper or foil! This is key: otherwise the bark will freeze to the pan. Spread the yogurt onto the parchment paper in an even layer.
  • Top and freeze for 3 hours. This gets it good and frozen before digging in.
  • Break into pieces and serve! It does become melty after a few minutes, so eat it quickly.
Yogurt Bark

Frozen yogurt bark toppings

Frozen yogurt bark is fun because it works with just about any toppings you can imagine! Here’s what we chose (and why), and a few other ideas:

  • Sliced strawberries: You only need a few: slice them very thinly so they are easy to eat when frozen.
  • Granola: We used a purchased chocolate granola: use whatever you have on hand
  • Chopped pistachios: The fine dust of pistachios looks like all natural glitter!
  • Chocolate chips: Add a pop of richness with some mini chocolate chips
  • Crushed almonds or peanuts: Also add a nice flavor
  • Peanut butter: Drizzle a bit of peanut butter over the top for a creative twist
  • Other fruit: Blueberries are rather icy when frozen, so we tend to avoid them. Sliced bananas are great
  • Sprinkles: Why not?
Yogurt Bark

Storage info

Once the yogurt bark is frozen for 3 hours, you can cut or break it into pieces. Then store it in a sealed container for up to 2 weeks. After that, it becomes pretty icy and looks a little worn. Keep in mind it does melt immediately upon taking out of the freezer, so you’ll want to eat it fairy quickly (or encourage kids to do so).

More yogurt recipes

There’s so much you can do with yogurt! Here are all our best yogurt recipes for using up the yogurt container:

This yogurt bark recipe is…

Vegetarian and gluten-free.

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Yogurt Bark

Easy Yogurt Bark


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 16

Description

Yogurt bark is a fun and easy frozen snack! Load up frozen yogurt with granola, fruit and toppings of your choice.


Ingredients

  • 3 cups plain full-fat Greek yogurt ⁣
  • ⅓ cup honey⁣ (or ½ cup for a sweeter bark)
  • 1 teaspoon vanilla extract
  • 4 strawberries, thinly sliced
  • ¾ cup granola
  • 2 tablespoons pistachios, crushed
  • Other topping ideas: chocolate chips, peanut butter, crushed almonds or peanuts, sliced bananas, etc.

Instructions

  1. Line a jelly roll pan (aka half sheet pan, 10 x 15″)* with parchment paper or aluminum foil.
  2. In a medium bowl, stir together the yogurt, honey and vanilla extract. Pour it onto the sheet and spread into an even layer.
  3. Sprinkle the top with the thinly sliced strawberries, granola and crushed pistachios (or toppings of your choice).
  4. Freeze for 3 hours. Break or cut into pieces and serve. Store the pieces in a sealed container for up to 2 weeks.

Notes

*If you have a larger sheet pan, pour the yogurt to your desired thickness.

  • Category: Snack
  • Method: Frozen
  • Cuisine: Snack
  • Diet: Vegetarian

Keywords: Yogurt bark, frozen yogurt bark

A Couple Cooks - Recipes worth repeating.

Portobello Sandwich

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!…

A Couple Cooks – Recipes worth repeating.

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!

Portobello Sandwich

Here’s a slam dunk for mushroom lovers, or anyone looking for a meaty vegetarian sandwich. Try this Portobello Sandwich! It’s modeled after a steak sandwich, but instead the filling is juicy roasted portobello mushrooms, seasoned with garlic, soy sauce and smoked paprika. Add to that crunchy pickles and onions, and the kicker: a horseradish sauce that smothers it all with a creamy, spicy tang. You’ll become a believer after your first bite!

What’s in this portobello sandwich?

You can build a portobello sandwich with many different flavor profiles. In fact, a Portobello Burger is a prime example of a classic spin on one. For this one, we took inspiration from a steak sandwich, infusing the roasted portobello mushrooms with smoky, savory spices and topping it off with a horseradish sauce. Here’s what you’ll need for this recipe:

  • Portobello mushrooms
  • Olive oil
  • Soy sauce (or tamari)
  • Garlic
  • Smoked paprika, onion powder and salt
  • Worcestershire sauce
  • Artisan buns
  • Baby arugula or greens, pickles, and white onion , for serving
  • Horseradish sauce, for serving
Portobello Sandwich

How to make roasted portobello mushrooms

The filling for this sandwich is not a whole portobello mushroom like in a Portobello Burger, but sliced mushrooms. The advantages? The sandwich is much easier to eat than trying to pull bites off of a big juicy portobello. It also makes for a taller sandwich, which is more aesthetically pleasing and has more mushroom flavor. Here’s the basic idea around how to make roasted portobello mushrooms:

  • Preheat the oven to 450 degrees Fahrenheit. Mushrooms roast best at very high heat.
  • Slice the portobello caps into 1/4-inch thick slices and season. Add olive oil and spices. We’ve found the combination of soy sauce, Worcestershire, garlic and smoked paprika makes an intensely savory, meaty flavor.
  • Roast for 15 minutes. That’s it! The mushrooms come out juicy and tender.

Don’t skip the sauce

This portobello sandwich highlights mushrooms, of course. But the other star who’s vying for attention? The horseradish sauce! This sauce is so full of creamy, savory flavor, it almost steals the show. Look for prepared horseradish in the condiments section of your local grocery, then you’ll need sour cream, mayo, Dijon mustard, vinegar, and chives. It’s simple and lasts for 2 weeks, and you can use it on just about anything: a fries dip, salads, and more.

Horseradish Sauce

Ways to serve this portobello sandwich

One thing to note about this portobello sandwich: because it’s based around mushrooms, it doesn’t have lots of protein. So when you serve this sandwich, make sure to serve with other proteins to make it into a complete meal. Here are some ideas:

Let us know what you’re planning to serve with this recipe in the comments below! We hope you’ll love it as much as we do.

Portobello Sandwich

More portobello recipes

Long live the meaty, succulent portobello mushroom! We love making recipes with this unique ingredient. Here are a few more of our favorite portobello recipes for ideas to serve it:

This portobello sandwich recipe is…

Vegetarian. For vegan, plant-based and dairy-free, use a vegan sauce of your choosing. For gluten-free, use a gluten-free bun.

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Portobello Sandwich

Portobello Sandwich


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4 sandwiches

Description

This portobello sandwich stars a mix of roasted portobello mushrooms, crunchy veggies, and creamy horseradish sauce. It’s to die for!


Ingredients

  • 6 medium (4 large) or 12 ounces portobello mushrooms
  • ¼ cup olive oil
  • 2 tablespoon soy sauce (or tamari)
  • 2 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ½ teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon kosher salt
  • 4 artisan buns
  • Baby arugula or greens, for serving
  • Pickles, for serving
  • Sliced white onion, for serving
  • 1 recipe Horseradish Sauce, for serving

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit.
  2. Slice the mushrooms into 1/4” thick slices. Place them in a large bowl and mix with the olive oil, soy sauce, garlic, smoked paprika, onion powder, Worcestershire sauce, and kosher salt.
  3. Line a sheet pan with parchment paper and place the mushrooms in a single layer on top. Place it in the oven and roast for 15 minutes.
  4. Meanwhile, make the Horseradish Sauce. Toast the buns (if desired).
  5. When ready to assemble, place baby arugula on the buns and place strips of mushrooms on top. Add white onion slices, pickles, and horseradish sauce, and top with the bun.
  • Category: Main dish
  • Method: Roasted
  • Cuisine: Sandwich
  • Diet: Vegetarian

Keywords: Portobello sandwich, portobello mushroom sandwich

A Couple Cooks - Recipes worth repeating.

Strawberry Sponge Cake (English Strawberry Shortcake)

This recipe comes here today via my Nain (Welsh for grandma) on my Dad’s side. My mum managed to write some of her recipes down before she passed away and this one is something we make every year. The sentiment behind this cake is that it’s…

This recipe comes here today via my Nain (Welsh for grandma) on my Dad’s side. My mum managed to write some of her recipes down before she passed away and this one is something we make every year. The sentiment behind this cake is that it’s the perfect way to share the, often small, first …

Strawberry Sponge Cake (English Strawberry Shortcake) Read More »

The post Strawberry Sponge Cake (English Strawberry Shortcake) appeared first on Izy Hossack - Top With Cinnamon.

Cucumber Lemonade

This cucumber lemonade is zingy and refreshing: perfect for summer! This green veggie adds the cooling vibe of spa water.…

A Couple Cooks – Recipes worth repeating.

This cucumber lemonade is zingy and refreshing: perfect for summer! This green veggie adds the cooling vibe of spa water.

Cucumber Lemonade

Cucumber is great in salads and sauces…but an even better use for this green veggie, in our opinion? In drinks! Here’s one that’s absolutely perfect for summer: Cucumber Lemonade! The vegetable adds a cooling, vegetal finish to any drink that’s reminiscent of spa water. Combine that with the zing of the lemon, and it’s the ideal drink for sipping on the patio for a summer barbecue. It’s easy to make: here’s how it’s done!

Ingredients for cucumber lemonade

Cucumber lemonade is simple to whip up using a blender for bringing out the flavor of this green vegetable. Blend the cucumber with sugar, then mix it with lemon juice to form lemonade. You can use any type of cucumber you have: a standard cucumber or English cucumber. English cucumber is typically our preference for salads because of its thin skin and lack of seeds. But you can use a standard cucumber here if you peel and remove the seeds: so either works! You’ll need:

  • Cucumber
  • Lemons
  • Sugar
Cucumber Lemonade

How to make cucumber lemonade (basic steps)

Making homemade lemonade is easier than you think! the only time consuming part is juicing the lemons. Here are a few notes on the process, or jump to the recipe below for quantities:

  • Juice the lemons. Using a press juicer is the quickest way to juice lemons: it gets out the most juice and saves your fingers from tiring out from squeezing. The next best choice? A handheld citrus juicer.
  • Blend the cucumber, sugar and water. Give it a whiz in the blender.
  • Strain it with a fine mesh strainer! This removes any sediment that might float on the top of the surface of the lemonade.
  • Mix the pitcher. Mix the cucumber syrup with lemon juice and water in a pitcher. That’s it!

For the garnish

Serving this cucumber lemonade for a party or entertaining guests? It’s nice to add a few garnishes to the glass to make it look festive. Here’s what we like to do:

  • Cucumber slices: Add a few cucumber slices to the glass or pitcher; you’ll need to buy an extra cucumber for this.
  • Lemon wedges: Lemon wedges or wheels also look lovely in a glass or pitcher!
  • Colored straws: It’s all about the presentation! We like adding these striped paper straws to glasses.
Cucumber Lemonade

Variations on cucumber lemonade

Want to add a spin on this cucumber lemonade? Here are a few ways to step it up:

More lemonade flavors? Try Ginger Lemonade, Mint Lemonade, Strawberry Lemonade, Raspberry Lemonade or Watermelon Lemonade.

More cucumber drinks

There are many of ways to add this green vegetable to drinks, from cocktails to water! Here are a few ideas you’ll love:

This cucumber lemonade recipe is…

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

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Cucumber Lemonade

Cucumber Lemonade


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 8 servings

Description

This cucumber lemonade is zingy and refreshing: perfect for summer! This green veggie adds the cooling vibe of spa water.


Ingredients

  • 1 ½ cups fresh squeezed lemon juice (7 to 8 large lemons, plus more for garnish)*
  • 1 cup peeled and seeded cucumber (1 large cucumber, plus more for garnish)
  • 1 cup granulated sugar (or coconut sugar)
  • 6 cups water, divided
  • Ice

Instructions

  1. Juice the lemons. Peel the cucumber and remove the seeds with a spoon (if using an English cucumber, you can skip this step).
  2. Add the cucumber, sugar and 2 cups warm water to a blender and blend until smooth. Strain the liquid through fine mesh sieve into a pitcher, using a spatula to push the liquid through (discard the pulp; this takes a few minutes to complete).
  3. To the pitcher with the cucumber mixture, add 4 cups cold water and the fresh squeezed lemon juice. Add a few handfuls ice and serve. If desired, garnish with extra cucumber slices and lemon wedges. 
  • Category: Drink
  • Method: No Cook
  • Cuisine: Lemonade
  • Diet: Vegan

Keywords: Cucumber lemonade

A Couple Cooks - Recipes worth repeating.

Amazing Gluten Free Brownies

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.…

A Couple Cooks – Recipes worth repeating.

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.

Gluten Free Brownies

We try to steer away from superlatives on this website. But this recipe deserves its moniker. These really are amazing gluten free brownies! They’re hefty and thick, with just the right chewy, fudgy texture. The rich chocolaty interior is absolutely irresistible, and studded with chocolate chips: it’s downright impossible not to take another bite. No one will know these are flourless: they please just about everyone.

Ingredients in gluten-free brownies

This gluten free brownies recipe is quick, simple and absolutely crowd pleasing. The idea came about as we were brainstorming ideas for a pizza party dessert that wasn’t full of more flour. The birthday girl loved brownies, so we created a flourless brownie to contrast all the gluten in our main course. After tinkering a bunch and taking some inspiration from our friend Tessa’s chewy brownies, we think we found the perfect combination. Here are the ingredients in this gluten free brownies recipe:

  • Eggs 
  • Granulated sugar
  • Butter
  • Vegetable oil
  • Vanilla extract
  • Cocoa powder
  • Almond flour (not meal) or gluten free flour
  • Baking soda
  • Cornstarch
  • Kosher salt
  • Chocolate chips

The biggest key here? Using both butter and oil as the fat in this recipe leads to extra chewy, moist brownies. Want to make it dairy free? Use vegan butter as a stand in.

Gluten Free Brownies

Almond flour vs meal: why it’s important

The only specialty ingredient you’ll need for this recipe? Almond flour. Make sure you don’t buy almond meal, because it’s a much different product. They’re both made of ground almonds, but the difference is in the raw material and the production method:

  • Almond flour is made from blanched almonds, or almonds with their skins removed. It’s ground very finely, resulting in a fluffy texture in baked goods.
  • Almond meal contains the skins, making it darker brown in color instead of off-white like almond flour. It has a coarser grind than almond flour and results in denser, chewy texture in baked goods.

Don’t have almond flour? If you’re baking for a gluten-free diet, you’re probably used to using this ingredient. But if you don’t have it on hand or can’t find it, you can substitute the same amount of gluten-free flour.

Gluten Free Brownies

Tips for baking gluten-free brownies

This gluten-free brownies recipe is quick to whip up: it’s a matter of dump and stir! Here are some particulars around the baking process:

  • A metal 9 x 9″ pan makes the most even bake. You can also use an 8 x 8 pan, but you’ll need to increase the bake time slightly.
  • Grease the pan, then add parchment paper extending off of 2 sides. Cut it to length on the top and bottom, but let the left and right sides extend. This makes it easy to lift the brownies out of the pan after baking.
  • Bake until a toothpick inserted has some clinging crumbs: and watch out for chocolate chips! When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.
Gluten Free Brownies

Storage info

These gluten-free brownies last well when stored: in fact, they get even moister and fudgier! Here’s how to store them:

  • Room temperature: Store in a sealed container at room temperature for 3 to 4 days.
  • Refrigerated: Store refrigerated for 1 week (allow to come to room temperature before enjoying). 

More brownie recipes

These gluten free brownies are our favorite brownie recipe…of all! Here are a few more you might enjoy:

This gluten-free brownies recipe is…

Vegetarian and gluten-free. For dairy-free, use vegan butter. For vegan, go to Vegan Brownies.

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Gluten Free Brownies

Amazing Gluten Free Brownies


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: Makes 9 large or 16 small

Description

This gluten free brownies recipe is everything: thick, chewy, rich, fudgy and absolutely irresistible! No one will guess they’re flourless.


Ingredients

  • 3 eggs 
  • 1 cup granulated sugar
  • 4 tablespoons unsalted butter, melted*
  • ⅓ cup vegetable oil or neutral oil
  • 1 teaspoon vanilla extract
  • ¾ cup cocoa powder
  • ½ cup almond flour (not meal)
  • ½ teaspoon baking soda
  • 1 tablespoon cornstarch
  • ¼ teaspoon kosher salt
  • 1 cup semisweet chocolate chips

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease a metal 9-inch square baking pan. Line the pan with a piece of parchment paper, cut so that it extends on two sides to easily remove it from the pan.
  2. Whisk the eggs, then whisk in the sugar, melted butter, oil and vanilla extract. Use a spatula to stir in the cocoa powder. Then stir in the almond flour, baking soda, cornstarch, and kosher salt and stir to combine into a smooth batter.
  3. Fold in the chocolate chips.
  4. Pour the batter into the prepared pan and spread it into an even layer with a spatula. 
  5. Bake for 28 to 30 minutes, until the center of the pan is set and a toothpick inserted has some clinging moist crumbs**. Allow to cool to room temperature before slicing into pieces, about 1 hour. Store in a sealed container at room temperature for 3 to 4 days, or refrigerated for 1 week (allow to come to room temperature before eating). 

Notes

*For dairy-free, substitute vegan butter.

**When you insert a toothpick, it will likely hit a chocolate chip which may makes it look like the batter isn’t done yet. Try again or go with your gut! You won’t want to overbake these.

  • Category: Dessert
  • Method: Baked
  • Cuisine: Dessert
  • Diet: Gluten Free

Keywords: Gluten free brownies, flourless brownies

A Couple Cooks - Recipes worth repeating.

Pasta with Strawberries

There is nothing better than this dish when you want to make a quick summer meal. It only has two ingredients, and its simplicity makes for a delicious meal in its simplicity! Kids or adults alike will love them – I bet even those fussy eaters out there would find something they could enjoy about …

There is nothing better than this dish when you want to make a quick summer meal. It only has two ingredients, and its simplicity makes for a delicious meal in its simplicity! Kids or adults alike will love them – I bet even those fussy eaters out there would find something they could enjoy about these kinds of pasta with strawberries.

How to choose the best ingredients for Pasta with Strawberries

Pasta: choose the pasta you like best. However, I do not recommend penne. This pasta does not go well with strawberry sauce. The best are lengthy kinds of pasta such as spaghetti, noodles, or tagliatelle.

Strawberries: the strawberries can be what you have, and they don’t have to be beautiful big because they will be crushed. You can also use strawberries that are no longer fresh but spoiled.

Manuka Honey: I like Manuka Honey because it is the richest in nutritional properties. You can use any other honey you want or any sweetener or sugar. The love in this dish is chosen for its health properties.

Tips and tricks

  • The pasta is best cooked while the strawberry sauce is made.
  • Do not rinse the pasta with cold water if you want to eat this hot dish.
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Pasta with Strawberries

Would you believe that this is actually a dish for quick summer meals? It only has two ingredients, and it tastes like something from an old classic movie. The simplicity of the simplicity makes me think children might love them too, but even adults can't resist these noodles with sweet strawberries!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 2 people
Calories 596kcal

Ingredients

  • 250 gr favorite pasta
  • 500 gr strawberries
  • 1 tbsp manuka honey
  • 1 leaves
  • 2 tbsp whipping cream

Instructions

  • Cook the pasta according to the recipe on the package.
  • Wash the strawberries well and turn them off the stalks.
  • Then crush strawberries with a fork, add honey, and possibly chopped mint leaves.
  • Put the pasta on plates, and pour strawberry sauce and whipping cream.
    Bon Appetit!

Nutrition

Calories: 596kcal | Carbohydrates: 75g | Protein: 17g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 17mg | Sodium: 1810mg | Potassium: 715mg | Fiber: 10g | Sugar: 28g | Vitamin A: 1215IU | Vitamin C: 150mg | Calcium: 99mg | Iron: 5mg

Pasta Primavera

This vibrant pasta primavera recipe bursts with fresh veggies, tossed in a creamy sauce and ready in just over 30…

A Couple Cooks – Recipes worth repeating.

This vibrant pasta primavera recipe bursts with fresh veggies, tossed in a creamy sauce and ready in just over 30 minutes. It’s the perfect light and satisfying dish for a weeknight meal!

Pasta Primavera

Looking for a fresh and fun dinner idea? Try Pasta Primavera, the veggie-filled pasta here to liven up your dinner! As two cookbook authors, we created this delicious spin to highlight the vegetables of the season (and not copy popular restaurant versions of the dish!). Here, tender pasta is mixed with spring vegetables like asparagus, broccolini, peas and carrots. It’s tossed in a light and creamy sauce and comes together in under 30 minutes, making it the ideal weeknight meal!

The story behind pasta primavera

Pasta Primavera is an American pasta dish featuring fresh vegetables invented in the 1970’s. The dish was created by a New York chef named Sirio Maccioni at the home of an Italian businessman in Nova Scotia of all places. The dish mixed butter, cream, cheese, pasta and fresh vegetables, and went on to become popular all over the world. While it doesn’t sound like a revolutionary combination now, it was the first of its kind.

Since then, Pasta Primavera has popped up on restaurant menus across the globe, popularly at Italian American chains like Olive Garden. There’s really no “right” way to make this dish: no specifications on the exact sauce or the type of vegetables. Primavera means spring in Italian, so often you’ll see it with spring vegetables like asparagus and carrot. But just as many spins use summer vegetables like zucchini and tomatoes, so there’s a lot of variation!

Pasta Primavera in skillet

What’s in this pasta primavera recipe?

In our opinion, a good Pasta Primavera should feature spring vegetables just like the title indicates, so that’s what we’ve used here. The veggies are accessorized with a creamy Parmesan sauce that makes everything taste irresistible. You’ll cook the pasta, sauté the veggies, make a quick cream sauce and mix it all together. Garnish with Parmesan cheese and serve it warm! Here’s what you’ll need for this recipe:

  • Pasta: any shape! we like tortelli (shown), but any short or long shape works
  • Olive oil
  • Baby bella mushrooms
  • Asparagus
  • Leek: leek is a uniquely tasty spring vegetable; substitute shallot if you can’t find it
  • Broccolini: we love the elegant shape of broccolini here! You can substitute broccoli
  • Peas
  • Carrot
  • For the sauce: butter, garlic, flour, milk and Parmesan cheese

Tips for cooking pasta to al dente

When it comes to any pasta dish, here’s the key: cook the pasta to the perfect al dente. Al dente means “to the bite” in Italian: pasta that’s tender with a firm center. Overcooked pasta turns out rubbery and unappetizing, and interestingly, it has less nutrients and makes you less full. Here are some tips on how to cook pasta to al dente:

  • Set your timer a few minutes before the package instructions indicate. The timing on many pasta packages makes for overcooked pasta. Start taste testing the pasta a few minutes before the package says to.
  • Taste test and look for small white fleck at the core. You want to catch it right when there’s a small white fleck at the core, or just when it disappears.
Pasta Primavera recipe

Making the pasta primavera sauce

A few tips on the pasta primavera sauce: the sauce is a quick Parmesan sauce made with a roux. A “roux” is flour and butter cooked together that’s used to thicken sauces. The cooking goes quickly, so you’ll want to understand the basic idea before you start.

  • Measure out the ingredients first, and don’t leave the stove. The cooking process goes so fast, you’ll want to have everything measured in advance.
  • Melt butter and sauté the garlic 30 seconds. Be careful not to overcook: you don’t want it to brown!
  • Add flour and whisk constantly. Whisk constantly and cook just until it’s a golden color; be careful not to overcook.
  • Whisk in the milk gradually. Add a splash of milk and whisk constantly, then keep adding a few splashes at a time until the sauce is smooth. Simmer for several minutes, and the roux will thicken the sauce! It may feel like it won’t thicken, but it comes together in about 5 minutes.
Parmesan cream sauce

Serving pasta primavera

This pasta primavera recipe takes a little over 30 minutes to make, but it’s pretty hands on: you don’t have a lot of waiting time to prep other items. So to make it into a meal, you’ll want some quick and simple sides. You can also add cooked protein to make the dish more filling. Here are a few ideas:

Pasta Primavera in skillet

More pasta recipes

Love pasta at mealtime? Here are a few pasta recipes that will make dinnertime delicious:

This pasta primavera recipe is…

Vegetarian. For vegan and plant-based, substitute 1 ½ cups Vegan Alfredo Sauce for the sauce ingredients or go to Vegan Pasta Primavera. For gluten-free, use gluten-free pasta.

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Pasta Primavera

Pasta Primavera


  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4

Description

This vibrant pasta primavera recipe bursts with fresh veggies, tossed in a creamy sauce and ready in just over 30 minutes. It’s the perfect light and satisfying dish for a weeknight meal.


Ingredients

  • 8 ounces pasta (casarecce is shown)
  • 2 tablespoons olive oil
  • 4 ounces baby bella mushrooms, sliced
  • 1 bunch (1 pound) asparagus, tough ends removed, sliced in half and cut into small pieces
  • 1 leek, thinly sliced into half moons and washed (or 1 large shallot, thinly sliced)
  • 1 bunch broccolini (or 1 crown broccoli), cut into small pieces
  • 1 cup frozen peas, thawed under warm water
  • 1 carrot, julienned
  • 1 ½ teaspoon kosher salt, divided
  • 1 ½ tablespoons salted butter
  • 2 small garlic cloves, grated
  • 2 tablespoons all purpose flour
  • 1 ½ cups 2% milk
  • ½ cup grated Parmesan cheese, plus more to garnish

Instructions

  1. Bring a salted pot of water to a boil and cook the pasta to al dente (taste testing a minute or two before the package instructions indicate). Drain and toss the pasta with a bit of olive oil.
  2. Meanwhile, prep the vegetables as noted above. In a dutch oven or large skillet, heat the olive oil over medium high heat. Cook mushrooms for 4 minutes, until starting to brown. Add asparagus, leeks, broccolini, carrots and ½ teaspoon kosher salt and cook additional 4 to 5 minutes until asparagus is tender and bright green. Add peas and continue cooking until peas are bright green, about 1 minute.
  3. In a small or medium saucepan over medium heat, melt the butter. Add the grated garlic and cook 30 seconds until fragrant but not browned. Add the flour and whisk constantly for 1 minute to 90 seconds, until bubbly and golden. Add a splash of milk and whisk it in: the sauce will instantly turn chunky. Constantly whisking, continue to add splashes of milk and whisk them in until the entire quantity is incorporated and the sauce is smooth. Reduce the heat and whisk until the sauce thickens and no longer tastes like raw flour, about 5 minutes. Add ½ teaspoon kosher salt and the Parmesan cheese.
  4. Drain the pasta, then add it to the skillet with the veggies and stir in the sauce. Taste and add the additional ½ teaspoon kosher salt. Serve warm, garnished with additional Parmesan cheese. Leftovers store well refrigerated.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Pasta
  • Diet: Vegetarian

Keywords: Pasta primavera, pasta primavera recipe

A Couple Cooks - Recipes worth repeating.