Apple Butter Grilled Cheese

Fall for this autumn-inspired grilled cheese: with a layer of apple butter, thinly sliced fresh apples, sautéed shallots and thyme, and perfectly gooey, melty cheese that blurs the line between sweet and savory. I call this French-toast style grilled cheese, battered and butter-toasted until it’s perfectly golden brown, and let me tell you, it is […]

Fall for this autumn-inspired grilled cheese: with a layer of apple butter, thinly sliced fresh apples, sautéed shallots and thyme, and perfectly gooey, melty cheese that blurs the line between sweet and savory.

I call this French-toast style grilled cheese, battered and butter-toasted until it’s perfectly golden brown, and let me tell you, it is life changing, falling somewhere in between a traditional grilled cheese and a monte cristo.

The perfect cheese pull!

No, your tastebuds aren’t tricking you, this next-level grilled cheese somehow manages to be both sweet and savory.

In one bite you’ll taste the alpine-style cheese, nutty and mild and ultra melty. The next brings a hint of autumn spice and fruity sweetness from the apple butter, and a fresh crunch from the slices of thinly sliced apple. But then! There’s the shallot, sautéed with a bit of butter and thyme, for a subtle savory push. And finally, the eggy bread, cooked to golden brown perfection that’ll have your brain thinking you’re eating a slice of perfect French toast.

It’s a culinary mind melting experience, and I am here for it.

Apple butter grilled cheese cut in half, with apples, apple butter, and shallot.

Cooking a grilled cheese French-toast style involves basically brushing the bread with an egg/milk mixture instead of butter. Doing so walks the line between sweet and savory, taking your tastebuds on a wild adventure. The egg wash also produces a gorgeously golden brown finish (and let’s face it, we all eat with our eyes first anyway).

If you’ve ever had a Monte Cristo sandwich, it’s a similar idea (although sometimes Monte Cristos are deep fried and topped with powdered sugar, and, well, let’s just be reasonable here). You could even go full MC with this recipe and add a layer of thinly sliced ham or prosciutto in the mix.

Not only does the egg wash produce the most gorgeous golden brown crust, but it also gives the sandwiches a hint of egginess that just screams EAT ME FOR BRUNCH. Thought I’d be equally satisfied eating it for lunch. Or dinner, too, really (you know I’m always down for some B4D).

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Spicy Chickpea and Spinach Stew

This Spicy Chickpea and Spinach Stew recipe comes together in about 25 minutes. Serve it over couscous for an easy, delicious vegetarian dinner! Reader Survey Results When I did my reader survey, quite a few of you asked me to write more about the …

Spicy Chickpea & Spinach Stew Recipe
This Spicy Chickpea and Spinach Stew recipe comes together in about 25 minutes. Serve it over couscous for an easy, delicious vegetarian dinner! Reader Survey Results When I did my reader survey, quite a few of you asked me to write more about the products I use everyday in my kitchen.

Next Level Niçoise Salad with Crispy Chickpeas and Caper Vinaigrette

This protein-packed twist on a classic Niçoise salad features flakes of albacore tuna, hard-boiled egg, cherry tomatoes and crispy chickpeas, drizzled with a tangy caper vinaigrette. Side dish no more… the best salads are the ones you can eat as a full meal, satisfying and filling all on their own. And this next-level Niçoise salad […]

This protein-packed twist on a classic Niçoise salad features flakes of albacore tuna, hard-boiled egg, cherry tomatoes and crispy chickpeas, drizzled with a tangy caper vinaigrette.

Side dish no more… the best salads are the ones you can eat as a full meal, satisfying and filling all on their own. And this next-level Niçoise salad certainly fits the bill!

Large shallow dish with butter lettuce and nicoise salad toppings, with a dish of crispy chickpeas and tomatoes and dressing in the background.

This recipe is a twist on a classic Niçoise salad (called as such because it hails from Nice, France). Niçoise salads traditionally have hardboiled eggs, tomatoes, olives and anchovies or tuna, often accompanied by cooked green beans or potatoes with a tangy vinaigrette dressing.

Here we’ve swapped the briny olives for capers which get whisked into a whine wine vinaigrette with olive oil and parsley. We also added crispy fried chickpeas for a textural contrast (dare I say they’re better than croutons?)

It’s a protein packed salad that serves as a meal in and of itself, with tender butter lettuce and cherry tomatoes, and flaked Chicken of the Sea® Wild Catch™ Albacore Tuna, hardboiled eggs, and crispy chickpeas for a triple-protein punch.

Closeup of Next Level Niçoise Salad, topped with red and yellow cherry tomatoes, flaked tuna, chopped hard-boiled egg and caper vinaigrette drizzled over top.

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Cinnamon Coffee Cake

Cinnamon Coffee Cake is moist, tender and buttery, topped with a sweet cinnamon streusel. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack! This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible. […]

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Cinnamon Coffee Cake is moist, tender and buttery, topped with a sweet cinnamon streusel. Served alongside a piping hot cup of coffee or tea, this cake makes a delicious breakfast treat or afternoon snack!

Cake pan with cinnamon coffee cake on a marble counter next to three plates of cinnamon coffee cake and two cups of espresso

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

One of the hardest parts of this season in history has been feeling disconnected from the people around me.

I’m not exactly an extroverted person and am kind of a homebody anyway, so staying at home hasn’t been all the different from normal. But not being able to see family or friends has been hard on all of us.

It took a little time for me to realize that, even though we might not be able to do play dates or pop over to see grandparents whenever we want, that doesn’t mean I can’t still cook and bake for the people I love.
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No-Bake Strawberry Lemonade Cheesecakes

No-Bake Strawberry Lemonade Cheesecakes are perfect for a princess birthday party or your next barbecue.

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No-Bake Strawberry Lemonade Cheesecakes are a burst of summer in one sweet bite. Delectable berry and citrus flavors make these individual desserts impossible to resist!

Close up of no-bake strawberry lemonade cheesecake in a shot glass, topped with whipped cream and a halved strawberry.

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

I’ve officially reached the point during this strange time in our lives that not only do I have no idea what day it is, I’m also now losing track of what month it is. Yesterday, I wrote two checks dated March 2nd. It wasn’t the 2nd of the month and definitely was not March.

Between working and homeschooling from home, every single day just jumbles together into a big blob of days. I’ve actually resorted to setting reminders on our Alexa because I can’t seem to even follow a calendar anymore.

One thing we are really good at right now is making desserts. From chocolate cake and brownies to more loaves of banana bread than I can count, Elle and I have been busy in the kitchen. 

And with a slight taste of summer weather this past weekend, it was time to whip up one of our favorite sweet treats – No Bake Cheesecake!
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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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Homemade Fig Syrup

This homemade fig syrup is made from dried mission figs and turbinado sugar, resulting in a uniquely sweet and fruity syrup that’ll have your tastebuds clamoring for more! Whether drizzled over buttermilk pancakes or served as part of the perfect party cheese platter, fig syrup is a unique and flavorful alternative to honey that has […]

This homemade fig syrup is made from dried mission figs and turbinado sugar, resulting in a uniquely sweet and fruity syrup that’ll have your tastebuds clamoring for more!

Whether drizzled over buttermilk pancakes or served as part of the perfect party cheese platter, fig syrup is a unique and flavorful alternative to honey that has a multitude of delicious uses.

Jar of Homemade Fig Syrup made with dried mission figs

Drizzle it, just a little bit (or a lotta bit – no judgement here!)

I love making homemade fruit syrups, from blueberry to elderberry to peach; they’re a great way to add flavor and sweetness to drinks and cocktails, but they can really be used for so much more. This fig syrup is no exception, in fact I’d argue it’s even more versatile than my previous syrup recipes: the possibilities for it are endless!

I’ve always used fresh fruit when making fruit-flavored sugar syrups. However, in this case I opted to use dried figs: I find the flavors are so much more robust since the sugars in the fruit have already been concentrated during the drying process. Not to mention fresh figs are fickle, only in season for a short time and, when you do manage to get ahold of them, they too easily bruise and ooze and spoil in what seems like mere minutes; dried figs are much more practical to have in your pantry.

Orchard Choice California Dried Mission Figlets give this syrup a complex molasses-like flavor and stunning garnet hue. Using raw turbinado sugar instead of plain white sugar enhances the caramel undertones, resulting in a flavorful, full-bodied syrup that’s incredibly versatile.

Spoon and drizzle of Homemade Fig Syrup Homemade Fig Syrup made with Orchard Choice Mission Figlets.

The beauty of dried figs is their flavor is already so intensely concentrated. By simmering chopped dried figs in a sugar syrup, they infuse the syrup with a much more intense, almost balsamic-like flavor than you’d get doing the same thing with fresh fruit.

I opted to use dried mission figs (or, more specifically, Figlets which are smaller than standard sized figs). Mission figs are a brown fig variety that has a smoother and mellower flavor than their green counterparts. You could certainly use Golden Figs here instead (like Sunmaid Dried California Golden Figs), just know your syrup will be lighter in color with a slightly brighter, fruitier flavor.

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Flaky Sourdough Biscuits

Don’t waste that sourdough discard! Instead, use it it to make these wonderfully flaky, yeasty biscuits, baked to perfection in a cast iron skillet. Replacing the buttermilk in a traditional biscuit recipe with sourdough discard results in a biscuit that is noticeably yeasty, almost like a buttermilk biscuit slash dinner roll hybrid (and the result […]

Don’t waste that sourdough discard! Instead, use it it to make these wonderfully flaky, yeasty biscuits, baked to perfection in a cast iron skillet.

Replacing the buttermilk in a traditional biscuit recipe with sourdough discard results in a biscuit that is noticeably yeasty, almost like a buttermilk biscuit slash dinner roll hybrid (and the result is delicious!)

Sourdough Biscuits baked in a Lodge cast iron skillet

Seeing that my sourdough cracker recipe has become one of the most visited posts on this blog, it seems you all are really looking for ways to use up that extra sourdough discard!

And I totally get it. Discard seems like such a waste, especially when you feed your starter a few times to revive it (assuming you refrigerate your starter between bakes like I do, it usually needs a feeding or two to wake back up), and then start the process of making the levain (some of which also gets discarded) prior to mixing up your final dough.

What I’ve started doing is putting the discard from each feeding as well as any leftover levain in a single container, and setting that aside for either a big batch of crackers, or now a skillet full of these wonderfully flaky sourdough biscuits.

Tall, extra flaky sourdough biscuits

The recipe itself isn’t that complicated, I basically just swapped the buttermilk I normally use in my biscuits for mature sourdough starter discard leftover from my breadmaking process (with some quantity adjustments to make sure the consistency of the dough is right).

The result is a lovely, flaky biscuit that has a slightly yeastiness to it, making it taste like a biscuit/dinner roll hybrid of sorts. They aren’t quite as light and fluffy as traditional buttermilk biscuits, but they still have a lovely lift and perfectly flaky layers.

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Carrot Soup with Carrot Top Pesto

Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears. Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups. This recipe was […]

Luxuriously rich and velvety, this creamy carrot soup is topped with a tangy pesto made from the carrot tops and served with crusty grilled baguette spears.

Don’t let those carrot tops go to waste: turn them into a bright and flavorful pesto to drizzle on top of this creamiest of carrot soups.

Ceramic bowl with carrot soup, topped with carrot pesto, carrot greens and a slice of grilled baguette bread, on a blue background with a plate of more bread in the background.

Soup de do, it’s soup weather, y’all!

And this creamiest of carrot soups is hitting all the right notes.

It’s hard to believe that something this flavorful and creamy can be made from little more than carrots, vegetable stock and a splash of cream (ok, a pat of butter too). 

We topped it with a tangy carrot top pesto because we’re all about producing less food waste in the New Year. (You know how chefs love to brag about whole-hog cooking, well, this is whole-veg cooking.) The carrot tops have a parsley-like flavor, and when paired with good olive oil, toasted pistachios and a splash of lemon juice, create the perfect counterbalance for the rich and creamy soup.

Dipping a piece of grilled baguette into a bowl of velvety carrot soup topped with carrot pesto

Let’s face it, as lovely as this soup is on its own, it’s even better when served with grilled crusty bread.

I mean, you really don’t even need a spoon to eat it, just dip and scoop with your bread (the soup is so thick it’s almost like a dip) and go to town.

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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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