This Pumpkin Cake with a maple glaze is one of my favorite cakes ever! It’s fluffy, moist, and filled with a delicious pumpkin spice flavor. The More sweet pumpkin recipes we love:
Place flour, baking powder, cinnamon, ginger, baking soda, salt, and nutmeg in a mixing bowl and whisk together.
Place butter and both sugars in the bowl of a stand mixer, fitted with a paddle attachment, and mix together until light and fluffy.
Add eggs to the sugar and butter mixture, 1 at a time, scraping down the sides of each bowl after each addition, and beat together until well combined.
Pour the flour mixture into the wet mixture and beat together until just combined. Stir in the pumpkin puree and mix until fully combined and no lumps remain.
Pour the batter into a lightly greased, 9 inch bundt pan and bake for 55 to 65 minutes or until the top is golden brown and a toothpick comes out clean when inserted into the center of the cake.
Allow the cake to cool for 15 minutes before inverting onto a cooling rack. Then allow cake to finish cooling, about 2 hours.
While the cake cools, make the glaze: Place the milk and chopped pistachios in a small saucepan and simmer over medium-low heat. Simmer mixture for 10 minutes, remove from heat and cover. Allow the mixture to steep for 1 hour. Strain nuts from milk and discard.
Stir powdered sugar into the milk, ¼ cup at a time, until all the sugar has been added and mixture is smooth.
Pour glaze over the cooled cake and finish a sprinkle of chopped pistachios. Slice and serve.
There are so many reasons I love Pumpkin Butter, but the main reason is you get the delightful taste of pumpkin pie in a fraction of the time and effort! I love to spread it on toast, biscuits, scones, pound cake and so much more. There are endless serving options for pumpkin butter! Our pumpkin butter also makes really great gifts! I love making a double or even triple batch and jarring them up as…
There are so many reasons I love Pumpkin Butter, but the main reason is you get the delightful taste of pumpkin pie in a fraction of the time and effort! I love to spread it on toast, biscuits, scones, pound cake and so much more. There are endless serving options for pumpkin butter!
Our pumpkin butter also makes really great gifts! I love making a double or even triple batch and jarring them up as edible holiday gifts or even hostess gifts!
How to Make Pumpkin Butter
Ingredients
Process
Place all ingredients, except butter, into a medium pot.
Stir together and place over medium heat.
Simmer mixture for 30 to 40 minutes until mixture thickens, stirring frequently to prevent burning. Remove from heat and add butter.
Stir together until butter has melted and is fully incorporated.
Serving Suggestions
There are SO many things to serve with pumpkin butter aside from simply spreading onto toast, which is also delicious! Some of our favorite applications below!
Spread onto toast, scones, biscuits, and crackers.
Stirred into ice cream or added to a blender with ice cream and milk for a delicious pumpkin milkshake.
Used as a dip for cookies, pretzels and sliced apples.
Whisked into an egg batter for pumpkin flavored French toast!
Tips for Making the BEST Pumpkin Butter Recipe
Frequently stir the pumpkin mixture as it simmers. This will prevent the mixture from burning onto the bottom of the pot.
Don’t skip out on adding the butter at the end. The small amount of butter really helps to make a silky smooth and rich pumpkin butter.
Adjust the spices based on your flavor preference!
How Long Will This Pumpkin Butter Last?
Our recipe will last for 2-3 weeks, stored in the refrigerator in an airtight container.
If you would like it to last longer, it’s important to store it into sterilized jars and properly can the pumpkin butter (using the right equipment will help). It will then last for up to 6 months stored in a cool, dry place. Once the jar is opened, it should be refrigerated and will sty fresh for 2-3 weeks.
The BEST Pumpkin Butter recipe you'll ever make and taste! Our recipe is super simple, packed with so much delicious pumpkin spiced flavor and can be served with so many delicious things! We love swirling some into vanilla ice cream, spreading it over toast, or using it as a dip for apple slices.
Place all ingredients, except butter, into a medium pot.
Stir together and place over medium heat.
Simmer mixture for 30 to 40 minutes until mixture thickens, stirring frequently to prevent burning.
Remove from heat and add butter.
Stir together until fully combined.
Transfer to sterilized jars and can until ready to use. Serve over toast, muffins, scones, etc.
Notes
**Makes about 24 ounces (each serving is 2 ounces)**Pumpkin Butter Shelf LifeOur recipe will last for 2-3 weeks, stored in the refrigerator in an airtight container.If you would like it to last longer, it’s important to store it into sterilized jars and properly can the pumpkin butter (using the right equipment will help). It will then last for up to 6 months stored in a cool, dry place. Once the jar is opened, it should be refrigerated and will sty fresh for 2-3 weeks.
Salmon is a simple protein that goes with just about any meal, and making it in the air fryer with our sweet and savory soy glaze is one of our favorite ways to enjoy it. We gave our air fryer salmon recipe an upgrade with this easy, but incredibly flavorful marinade, so you can enjoy restaurant-quality salmon at home any day of the week. The combination of soy sauce, brown sugar, ginger, and garlic infuses…
Salmon is a simple protein that goes with just about any meal, and making it in the air fryer with our sweet and savory soy glaze is one of our favorite ways to enjoy it. We gave our air fryer salmon recipe an upgrade with this easy, but incredibly flavorful marinade, so you can enjoy restaurant-quality salmon at home any day of the week.
The combination of soy sauce, brown sugar, ginger, and garlic infuses a sweet and savory flavor into every bite of the salmon. If you like a little kick, make sure you add the chili crisp to the remaining sauce before spooning it over the hot, freshly air-fried salmon. If you can’t get enough of this soy glaze, try it over our air fryer chicken breast or as a marinade for skirt steak.
How to Make Our Soy Glazed Salmon Recipe
Ingredients
Process
Whisk all marinade ingredients into a small bowl.
Cut into each fillet (in 1 inch increments) until you get to the skin, making sure not to pierce through the skin. Transfer fillets to a resealable bag.
Pour half the marinade over fillets and tightly seal the bag. Marinate salmon for at least 30 minutes and up to 2 hours.
Remove salmon from the marinade and pat dry.
Lightly spray air fryer basket with cooking spray (avocado oil is our preference) and add salmon fillets (on their side), curling each fillet. Lightly spray the tops of the salmon.
Air fry at 380˚F for 8 minutes. While the salmon is cooking, pour the remaining marinade into a small pot and simmer for 5-6 minutes. Remove from heat and stir in the chili crisp, if using.
Remove salmon from the air fryer and serve, skin-side down with steamed rice. Spoon reduced marinade/glaze over each fillet and top with crushed peanuts, toasted sesame seeds and green onion. Serve.
Oven Baked Instructions
If you don’t have an air fryer, you can still make this soy-glazed salmon just in the oven! It takes just a little longer but tastes just as amazing. Here are the oven directions:
Prepare the marinade and salmon as directed up to step 6 and preheat the oven to 400°F.
Line a baking sheet with parchment paper and lay the salmon on the sheet, skin side down, making sure each piece has 1-2 inches of space around it. Lightly spray the tops with cooking oil.
While the salmon is baking, prepare the rest of the marinade as directed. Bake for 12-15 minutes or until cooked through and flaky.
To help the glaze create an extra sticky, caramelized coating, turn the broiler on high for the last 1-2 minutes of baking and broil the salmon. Make sure you watch the salmon very closely to keep the glaze from burning!
Serve as directed.
Tips and Tricks for Success
Stick to the marinade time frame of 30 minutes to 2 hours. Less than 30 minutes, and the salmon won’t have the chance to soak up all the flavors. After more than 2 hours, the salmon may start to break down, impacting its texture.
Use a meat thermometer to check for doneness. For perfectly flakey salmon that’s cooked all the way through, use a meat thermometer to check the thickest part of the fish. Salmon should be cooked to 145°F.
For salmon that looks as good as it tastes, make sure you curl the salmon on its side in the air fryer. This helps all sides cook evenly and looks beautiful when serving.
Keep a close eye on the marinade while you’re simmering it. Letting it simmer for 5-6 minutes should help it thicken up to create a sticky glaze, but it could reduce faster than that, and you don’t want it to become too thick or burn.
Reheating Soy Glazed Salmon
Reheating this salmon recipe needs to be done carefully, since it’s so easy to overcook salmon when reheating it the next day. Overcooked salmon gets tough and dry, which isn’t what we want when enjoying leftovers.
You can reheat this salmon in the air fryer, oven, or in a pan on the stove. The microwave also works, but it’s our least favorite method.
In the air fryer: Preheat the air fryer to 350°F and cook the salmon for 3 to 5 minutes, checking frequently to avoid overcooking.
In the oven: Preheat the oven to 275°F. Gently and loosley wrap the salmon in aluminum foil and place it on a baking sheet. Reheat the salmon for about 10 minutes or until warmed through. The foil helps hold in moisture, preventing the salmon from drying out.
In a pan on the stove: Heat a small amount of oil in a pan over low heat. Add the salmon skin-side down and cover with a lid. Reheat for 5 minutes, or until the salmon is warmed through. You can flip it halfway through to help it heat more evenly.
In the microwave: Place the salmon on a microwave-safe place and cover it loosely with a damp paper towel. Reheat on low, 30 seconds at a time, until heated through.
Our soy-glazed salmon is marinated in soy sauce, brown sugar, ginger, and garlic, then topped off with crunchy peanuts and a hint of spicy chili crisp for the perfect sweet and savory glazed salmon.
Cut into each fillet (in 1 inch increments) until you get to the skin, making sure not to pierce through the skin. Transfer fillets to a resealable bag.
Pour half the marinade over fillets and tightly seal the bag.
Marinate salmon for at least 30 minutes and up to 2 hours.
Remove salmon from marinade and pat dry.
Lightly spray air fryer basket with cooking spray (avocado oil is our preference) and add salmon fillets (on their side), curling each fillet. Lightly spray the tops of the salmon.
Air fry at 380˚F for 8 minutes. While the salmon is cooking, pour the remaining marinade into a small pot and simmer for 5-6 minutes. Remove from heat and stir in the chili crisp, if using.
Remove salmon from air fryer and serve, skin-side down with steamed rice. Spoon reduced marinade/glaze over reach fillet and top with crushed peanuts, toasted sesame seeds and green onion. Serve.
Notes
**Nutritional Information Does Not Include Optional Chili Crisp**
We love when fall rolls around because we can officially bring back our Pumpkin Pie Recipe! We love this pie so much! Not only is the pumpkin filling smooth, delicious and packed with pumpkin goodness, but our variation with the chocolate cookie crust is just the BEST! Seriously, pumpkin and chocolate go surprisingly well together and we can’t get enough of it! Our pumpkin pie is so easy to make and can be made up…
We love when fall rolls around because we can officially bring back our Pumpkin Pie Recipe! We love this pie so much! Not only is the pumpkin filling smooth, delicious and packed with pumpkin goodness, but our variation with the chocolate cookie crust is just the BEST! Seriously, pumpkin and chocolate go surprisingly well together and we can’t get enough of it!
Our pumpkin pie is so easy to make and can be made up to 3 days in advance. So if you plan on making this for thanksgiving, you can whip it up days ahead of time and focus on other dishes the day of the big dinner!
How to Make Pumpkin Pie
Ingredients
Crust Process
In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
Place a 9” pie dish or tart shell onto a baking sheet and pour in wafer mixture. Press mixture both evenly and firmly on the bottom and up the sides. Refrigerate crust until ready to use.
Filling Process
Combine all filling ingredients into a large bowl.
Whisk together until fully incorporated and no lumps remain.
Pour the filling into the prepared crust and carefully transfer into the lowest rack of the oven. Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle. Remove from oven and allow pie to cool completely, about 2 hours.
Topping and Assembly Process
Pour cream, sugar and vanilla extract into a mixing bowl.
Beat together using an electric hand mixer until stiff peaks form.
Generously top pie with whipped cream and finish with chocolate shavings.
Why This is the BEST Pumpkin Pie Recipe
The chocolate cookie crust really takes this amazing pie over the top in the best way possible. The combination of pumpkin and chocolate is truly delicious.
The pumpkin filling is silky smooth, has a strong pumpkin flavor and isn’t overwhelmed with spices.
It’s so easy to make! All the filling ingredients just get mixed up together and the chocolate cookie crust is much more low maintenance than a dough crust.
It can be made up to 3 days ahead of time and stored in the refrigerator until ready to enjoy!
It freezes very well and can be frozen for up to 2 months (either whole or in individual pieces)!
We use canned pumpkin puree which makes this recipe super easy! The quality of pumpkin puree is wonderful and you don’t really miss out on much vs using a fresh pumpkin, except for the labor.
Our Best Pumpkin Pie Recipe Tips
Remove the pie when the center is still wobbly. This will ensure a silky smooth and moist pie that isn’t over baked. You can tell if the pie has been over baked because the top with will crack as it cools.
Refrigerate the crust for at least 30 minutes before filling to help prevent crumbs from getting into the filling.
Definitely bake the pie with a rimmed sheet pan underneath it, especially if using a tart shell with a removable bottom. The removable bottom will allow some of the butter from the crust to leak through shell (which is perfectly fine!), so you want to make sure you have something to catch any excess butter. If you don’t have a “safety net” in place you will run the risk of things dripping and burning onto the bottom of your oven.
Make Ahead and Freezing Instructions
Make Ahead
Our pumpkin pie recipe can be made up to 3 days ahead of time and stored in the refrigerator until ready to serve. Just cool the pie completely before placing in the refrigerator loosely covered with plastic wrap or foil.
Freezing and Thawing
To freeze the pie whole, just cool completely before placing in the freezer, uncovered. Once the pie is frozen (about 1 to 2 hours) tightly wrap in plastic wrap followed by foil and return to the freezer for up to 2 months. If freezing individual pieces, use the same instructions, but tightly wrap each individual piece separately before transferring to a large, resealable bag and then back into the freezer.
To thaw the pumpkin pie, just transfer it to the refrigerator and thaw overnight, unwrap and enjoy. Alternatively, you can unwrap the pie completely and thaw on the counter for a few hours before serving.
A simple and delicious Pumpkin Pie Recipe with a chocolate crust! he pumpkin pie filling has the perfect amount of spice that still allows the pumpkin flavor to come through and pairs extremely well with the chocolate cookie crumb crust!
In a large bowl mix combine chocolate wafer crumbs and melted butter until fully mixed together.
Place a 9” pie dish or tart shell onto a baking sheet and pour in wafer mixture. Press mixture both evenly and firmly on the bottom and up the sides. Refrigerate crust until ready to use.
Filling
Combine all filling ingredients into a large bowl.
Whisk together until fully incorporated and no lumps remain.
Pour the filling into the prepared crust and carefully transfer into the lowest rack of the oven.
Bake for 55 to 70 minutes or until the filling has set, but is slightly loose in the middle. Remove from oven and allow pie to cool completely, about 2 hours.
Topping
Pour cream, sugar and vanilla extract into a mixing bowl and beat together using an electric hand mixer until stiff peaks form.
Generously top pie with whipped cream and finish with chocolate shavings.
Notes
**Makes 1 (9 inch) pie**Our Best Pumpkin Pie Recipe Tips
Remove the pie when the center is still wobbly. This will ensure a silky smooth and moist pie that isn’t over baked. You can tell if the pie has been over baked because the top with will crack as it cools.
Refrigerate the crust for at least 30 minutes before filling to help prevent crumbs from getting into the filling.
Definitely bake the pie with a rimmed sheet pan underneath it, especially if using a tart shell with a removable bottom. The removable bottom will allow some of the butter from the crust to leak through shell (which is perfectly fine!), so you want to make sure you have something to catch any excess butter.
Make Ahead and Freezing InstructionsMake AheadOur pumpkin pie recipe can be made up to 3 days ahead of time and stored in the refrigerator until ready to serve. Just cool the pie completely before placing in the refrigerator loosely covered with plastic wrap or foil.Freezing and ThawingTo freeze the pie whole, just cool completely before placing in the freezer, uncovered. Once the pie is frozen (about 1 to 2 hours) tightly wrap in plastic wrap followed by foil and return to the freezer for up to 2 months. If freezing individual pieces, use the same instructions, but tightly wrap each individual piece separately before transferring to a large, resealable bag and then back into the freezer.To thaw the pumpkin pie, just transfer it to the refrigerator and thaw overnight, unwrap and enjoy. Alternatively, you can unwrap the pie completely and thaw on the counter for a few hours before serving.
This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day – cold over a simple salad, but it also reheats really well! We love pairing our lamb kofta over a bed of fragrant basmati rice and serving it with shredded lettuce with tomatoes and cucumbers for a bit…
This Lamb Kofta recipe is so good! I love making this dish because it packs a TON of flavor. I always double the recipe because the leftover lamb kofta is my favorite to eat the next day – cold over a simple salad, but it also reheats really well!
We love pairing our lamb kofta over a bed of fragrant basmati rice and serving it with shredded lettuce with tomatoes and cucumbers for a bit of crunch and freshness. A side of tzatziki (cucumber yogurt sauce) and hummus, if you have it, are also really nice additions to this meal!
What is Lamb Kofta?
Lamb kofta is a Middle Eastern dish made up of ground lamb, onion, garlic, a variety of spices, formed into a log, balls or patties and grilled. The dish is often found both skewered, kabob style, and not skewered, depending on cooking style and preference.
Our version uses shallots instead of onion and lightly sautés the shallot, garlic and spices before adding it to the ground lamb for a less acidic and more melt in your mouth flavor and texture.
Where is Lamb Kofta From?
Lamb Kofta is mostly associated with Middle Eastern cuisine, but the dish is actually found in a lot of different places. It’s not clear where Lamb Kofta specifically originated from. India, and Central Asia are among some of them. The dish varies depending on where it is from. Middle Easters koftas are usually made from lamb.
A lot of people ask if Lamb Koftas are Greek? There is a Greek version of Lamb Kofta. Greek or Balkin versions typically use beef, pork, and lamb together, or just one variety. In India, there are vegetarian versions of kofta prepared with ingredients like potatoes, banana, paneer, or calabash, and most often served with a curry or gravy.
How to Make Our Lamb Kofta Recipe
Ingredients
Process
Place a skillet over medium-high heat. Once skillet is hot, add some oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté.
Add cumin and coriander (and ginger, if using ground dry) and continue to sauté. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool.
In a mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.
Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a log shape. Press a skewer into the center of each lamb log and form the meat around the skewer until secure.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers. Grill skewers on each side until just cooked through with nice grill marks. Remove from heat, transfer to a platter.
The best part of lamb kofta are all the accompaniments. We love the fact you can pick and choose from a big plate of delicious sides. Our favorite thing to do is to make a Lamb Kofta taco. We love wrapping the kofta in pita and smothering it with tzatziki, before topping it will lettuce, cucumbers and tomatoes. Here is a list of really delicious pairing suggestions:
tzatziki – the creamy sauce goes so well with the lamb
sliced cucumbers – we love the crunch of the cucumber and bright flavor
basmati rice – the aroma of basmati rice is a favorite of ours
lettuce – shredded romaine lettuce! Just like from the cucumber, we love the crunchy texture and fresh, mild flavor, but you can use any lettuce of your choice!
sliced/diced tomatoes or halved cherry tomatoes – the sweet acidity creates a nice balance from the lamb
pita bread – we love stuffing everything into a nice piece of pita for the perfect bite. If you grill it, even better!
hummus
fresh lemon wedges or halves to squeeze on top of everything
chopped parsley – to garnish everything
mint leaves
cilantro leaves
sliced red onion
Variations for Our Lamb Kofta Recipe
If you don’t have skewers, or don’t want to fuss with skewers you can make these into meatballs or patties.
Use other kinds of lean ground meat – if you don’t like lamb, you can substitute for ground chicken, pork, or beef.
If you don’t have shallots, you can substitute with diced sweet onion.
Tips and Tricks for Lamb Kofta Success
Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!
Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F
This Lamb Kofta recipe packs a ton of flavor. The ground lamb is seasoned with a mixture of dried spices and fresh herbs, then grilled to perfection. Serve these Lamb Koftas with basmati rice, or get yourself a spread going and add tomatoes, cucumbers, lettuce, hummus and tzatziki.
Place small skillet over medium-high heat. Once skillet is hot, add 1 teaspoon oil. Add shallot, garlic and ginger (if using fresh minced) to skillet and sauté for 4 to 5 minutes.
Add cumin and coriander (and ginger, if using dry ground) and continue to sauté for 1 minute. Lightly season with salt and pepper. Remove shallot mixture from heat and slightly cool, about 10 minutes.
In a large mixing bowl combine ground lamb, shallot mixture, parsley, and mint. Season with salt and cracked black pepper.
Mix together until fully combined.
Divide mixture into 6 equal portions and with wet hands form each portion of lamb into a 1 ½” by 7” log. Press a skewer into the center of each lamb log and form the meat around the skewer until secure, leaving about a 4” handle on the bottom and a 1” handle on top.
Place large grill pan over medium-high heat. Once pan is hot, brush with remaining oil and add skewers, about 1” apart. Grill skewers on each side, for 6 to 8 minutes or until just cooked through, with nice grill marks. Remove from heat, transfer to a platter
Serve with a bed of basmati rice and a romaine, cucumber and tomato side salad and hummus of choice. Serve.
Video
Notes
*Makes 6 (7” each) Kebabs*Tips and Tricks for Lamb Kofta Success
Make sure to pre-soak your skewers if you are using wood or bamboo. You don’t want them to catch on fire!
Be sure to not over mix the ground lamb mixture when you are combining all of the ingredients together to avoid the lamb getting tough when grilled.
When you form the skewers, we find it easiest to have a bowl of water next to you so you can dip your hands in it while forming the skewers or meatballs. This will prevent the meat mixture from sticking to your hands.
If you are nervous about cooking meat, we get it! It’s always such a bummer to under cook or over cook your meat. We suggest you invest in a nice instant read thermometer. The thermapen we linked to is expensive, but so so worth it! For ground lamb, you want an internal temperature of 160°F
Our Baked Gnocchi with Sausage and Kale is a cozy, comforting one-dish meal, brimming with rich and savory flavors. It looks and tastes good enough for date night but is easy enough to make at the end of a busy workday. While the ingredients are simple, they combine for a decadent and filling pasta dinner you’ll love. You can make homemade gnocchi using our Simple Homemade Gnocchi Recipe or store-bought; either will do the trick….
Our Baked Gnocchi with Sausage and Kale is a cozy, comforting one-dish meal, brimming with rich and savory flavors. It looks and tastes good enough for date night but is easy enough to make at the end of a busy workday. While the ingredients are simple, they combine for a decadent and filling pasta dinner you’ll love.
You can make homemade gnocchi using our Simple Homemade Gnocchi Recipe or store-bought; either will do the trick. You could even try our Sweet Potato Gnocchi for a fun and colorful twist! Whichever kind you choose, these soft, doughy potato dumplings pair perfectly with rich sausage and hearty kale. Once you love gnocchi as much as we do, you can even substitute it for noodles like we do in our favorite Chicken and Gnocchi Soup!
How to Make Baked Gnocchi
Ingredients
Process
Preheat oven to 375˚F. In a large pan, add oil and place over medium-high heat. Add sausage and brown for 3 to 4 minutes, breaking up into bite-sized pieces.
Add kale and continue to sauté for an additional 3 to 4 minutes.
Transfer mixture into a mixing bowl and set aside.
Melt 2 tablespoons butter into pan and add gnocchi to the pan. Lightly brown for 2 to 3 minutes.
Transfer gnocchi into the same bowl as the sausage and kale.
Add shallots, garlic, and cream to the skillet and simmer over medium heat.
Once the mixture has reduced by ⅓, add the Parmesan and stir. Season with salt and pepper.
Add the gnocchi mixture and continue to simmer over low heat for 1 to 2 minutes.
Transfer the mixture to a shallow baking dish and bake for 15 to 20 minutes until the sauce has thickened.
Remove from heat, top with crushed pepper flakes, and serve.
Important Tools You Will Need
A large pan or skillet for browning the sausage and gnocchi––a non-stick one like this is perfect!
Replace the heavy cream with a tomato sauce or marinara for a lighter, tangy flavor. For a ‘rosé style sauce, swap half the cream for marinara.
Add a tablespoon or two of pesto to the cream sauce for a light, herby flavor.
Add a scoop of Calabrian chili paste for heat.
Swap plain potato gnocchi for sweet potato, cauliflower, or whole wheat gnocchi.
Swap all or some cheese with mozzarella, fontina, or gouda cheese.
Use spinach or Swiss chard in place of the kale.
Add a handful of sun-dried tomatoes, roasted red peppers, or mushrooms for a unique burst of flavor to the dish.
Instructions for Using Frozen Gnocchi
You can use frozen gnocchi instead of fresh or dried gnocchi for this recipe.
To use frozen gnocchi, add them to the pan straight from the freezer (no thawing required), exactly as you would with fresh gnocchi. Just add a few minutes to the cooking time as you sauté. Frozen gnocchi will take closer to 5-6 minutes to thaw through and brown on the outside, as opposed to 2-3 minutes for fresh.
Tips and Tricks for Baked Gnocchi Success
To avoid overcooked and mushy gnocchi, do not boil them ahead of time or let them boil in the sauce. All they need is a few minutes to brown and a couple of minutes to simmer in the sauce before adding them to the pan to bake.
When sauteeing the kale, give it enough time to wilt. This helps the kale become tender as it bakes, so you won’t be stuck with tough, chewy pieces in your baked gnocchi.
Use fresh ingredients if you can. There isn’t much to this recipe, so quality is extremely important. Freshly grated parmesan cheese, quality sausage, and fresh garlic and shallots will shine through in this dish.
Be careful not to reduce the sauce too much as it’s simmering on the stove. It will continue to thicken as it bakes in the oven.
Make Ahead, Freezing and Reheating Instructions
Make Ahead
You can easily make this baked gnocchi dish up to 24 hours ahead of time by assembling the entire thing right up to the point of putting it in the oven or meal-prepping a couple of ingredients to shave time off of cooking during the week.
To meal prep the entire dish, follow the directions as written, and once you’ve added everything to the baking dish, let it cool before covering it with plastic wrap and a lid or aluminum foil. Refrigerate it for up to 24 hours. When you’re ready to bake it, remove the dish from the fridge and let it sit at room temperature for about 30 minutes, then bake as directed. If it’s still cold when you put it in the oven, it may need an extra 5 minutes in the oven.
Or you can shave time off this meal by preparing separate components ahead of time and then assembling and baking when you’re ready. Brown the sausage, gnocchi, and kale let them cool and store the mixture in an airtight container in the refrigerator for up to 2 days. Then, when you’re ready to bake it, proceed with the recipe as written.
Freezing
Freezing dishes with cream sauces isn’t recommended, as the texture tends to be off when reheating. However, you can still freeze the entire prepared dish or leftovers by adding them to a freezer-safe dish and closing it tightly, removing as much air as possible. Freeze for up to 3 months.
To reheat, let it thaw in the refrigerator overnight, then follow reheating instructions for leftovers or bake as directed.
Reheating
For the best results, we love reheating baked gnocchi in the oven. Just add your leftovers to an oven-safe container and cover with aluminum foil. Bake in an oven preheated to 350˚F for 10 minutes or until warmed through. You can remove the foil in the last couple of minutes as long as the gnocchi isn’t dried out. (If it does seem dry, just add a splash of cream and stir.)
You could also place any leftovers in a microwave-safe dish and microwave (covered) for 60-90 seconds or until warmed through.
Our Baked Gnocchi with Sausage and Kale is a cozy, creamy dish with pillowy gnocchi, savory sausage, and tender kale, all baked in a rich Parmesan cream sauce.
Preheat oven to 375˚F. In a large pan, add oil and place over medium-high heat. Add sausage and brown for 3 to 4 minutes, breaking up into bite-sized pieces.
Add kale and continue to sauté for an additional 3 to 4 minutes.
Transfer mixture into a mixing bowl and set aside.
Melt 2 tablespoons butter into pan and add gnocchi to the pan. Lightly brown for 2 to 3 minutes.
Transfer gnocchi into the same bowl as the sausage and kale.
Add shallots, garlic and cream into the skillet and simmer over medium heat.
Once the mixture has reduced by ⅓ add the Parmesan and stir. Season with salt and pepper.
Add the gnocchi mixture and continue to simmer over low heat for 1 to 2 minutes.
Transfer mixture to a shallow baking dish and bake for 15 to 20 minutes, until sauce has thickened.
Remove from heat, top with crushed pepper flakes, and serve.
I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded cabbage, with a bowl of rice on the side. I loved it! It was always so perfectly crispy, not greasy in the slightest, and very juicy in the center. Our version today…
I grew up eating Pork Katsu all the time because it was one of my aunt’s specialties and she often made it when we would go over to her house. She usually made hers a la carte over a bed of finely shredded cabbage, with a bowl of rice on the side. I loved it! It was always so perfectly crispy, not greasy in the slightest, and very juicy in the center.
Our version today is a recipe for pork katsu sandwich! I love the crispy exterior of the katsu against the soft milk bread. It’s such a simple sandwich, but every works so well together. The crispy and juicy pork, the pillowy soft milk bread, the finely shredded cabbage for added crunch and freshness, the thin spread of mayo for creamy balance, along with the tangy katsu sauce – delicious!
What is Pork Katsu?
Katsu itself consists of a thin piece of protein breaded in Japanese breadcrumbs (called panko), fried until super crisp, then cut into thin strips, and served with a tangy sauce called tonkatsu sauce.
In our version we use pork, but also chicken is also very popular to use for katsu. We’ve also made our pork katsu into a sandwich, which is another very popular way to serve it!
How to Make a Pork Katsu Sandwich
Ingredients
Process
Season each pork chop generously with salt and pepper, on both sides.
Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Next, dip each pork chop in the beaten egg until fully coated.
Then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating. Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes.
Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through. Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage. Place a fried pork over each pile of cabbage and drizzle with katsu sauce. Top with remaining slices of bread.Gently press down on the sandwiches while slicing each in half and serve.
Tips for Making the BEST Pork Katsu Recipe
Place the coated cutlets in the refrigerator for 30 minutes. This will really help the breading to adhere to the chops and prevent it from sliding off.
Allow the fried katsu to drain on a baking sheet lined with a cooling rack instead of paper towels. I prefer using this method because it still allows for any excess oil to drain, but ensures your katsu won’t get soggy from sitting against paper towels.
Don’t try to replace the panko with all Italian breadcrumbs. Part of the greatness of pork katsu is the extra crisp exterior, which can only be achieved with panko breadcrumbs.
Although you don’t have to add any additional breadcrumbs we love using a little bit of Italian breadcrumbs in combination with the panko, in our pork katsu sandwich, bc the fine granules of Italian breadcrumbs help to absorb some of the moisture, which equals a very crisp coating!
Air Fryer Pork Katsu Instructions
We love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.
To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.
Freezing Instructions
I love making some of these ahead of time and freezing them, so whenever the craving strikes I can just fry or air fry one up. I don’t really recommend cooking them ahead of time, just taking them through the breading steps.
Once the chops are breaded, place them onto a parchment lined baking sheet and freeze until frozen solid, 1-2 hours. Once the chips are frozen, transfer them to a freezer safe resealable bag and freeze for up to 3 months.
When ready to use follow the same frying the air frying instructions, but increase the cooking times by about 1 to 2 minutes.
What to Serve with Pork Katsu
We love eating our katsu in sandwiches, but you can also serve it sliced up á la carte with the sauce on the side for dipping.
You can also serve it Hawaiian style with a couple scoops of steamed rice and a couple scoops of macaroni salad!
A simple and delicious Pork Katsu Recipe with the crispiest and juiciest pork! We turned our pork katsu into simple sandwiches that are great for on the go and will satisfy even the pickiest tastebuds!
Fill a pot, with tall sides, with about 1 ½” oil and preheat to 325˚F.
Season each pork chop generously with salt and pepper, on both sides.
Dredge each pork chop in flour, until fully coated, and shake to remove any excess coating.
Next, dip each pork chop in the beaten egg until fully coated, then dredge into panko breadcrumb and Italian breadcrumb mixture until completely coated, shaking to remove any excess coating.
Transfer coated pork chops onto a baking sheet lined with a cooling rack and refrigerate for 30 minutes. (this step is optional, but will help the coating stay on the pork chops).
Remove pork chops from the refrigerator and carefully drop into the hot oil and fry for 3 ½ to 4 minutes, until golden brown and pork has just cooked through.
Remove both chops from oil and transfer to a baking sheet with a cooling rack. Season with salt.
Spread mayo over slices of bread. Top two of the slices each with ½ cup shredded cabbage.
Place a fried pork over each pile of cabbage and drizzle with tonkatsu sauce. Top with remaining slices of bread.
Gently press down on the sandwiches while slicing each in half and serve.
Video
Notes
Air Fryer Pork Katsu InstructionsWe love using our air fryer to make our pork katsu because you still get the same extra crispy and juicy results without the excess oil.To make the pork katsu in the air fryer, follow the same breaded and refrigerating instructions, but instead set your air fryer for 360˚F. Coat the air fryer basket with cooking spray and also generously coat each side of the katsu with cooking spray. Air fry for about 15-18 minutes, flipping halfway through cooking.
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off! I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on…
I’m incredibly excited about our homemade Banana Cream Pie Recipe we have for you all today! The vanilla custard is so creamy and smooth and pairs perfectly with the fluffy homemade whipped cream topping the pie off!
I also love this recipe so much because we use a no-bake, crushed Nilla wafers crust instead of a typical butter dough. The crust really gives the whole pie major banana pudding vibes and helps to cut on cooking time, which we’re all about it! We think this is the perfect spring and summer dessert, exploding with so much flavor!
How to Make Our Banana Cream Pie Recipe
Process
CRUST
Combine Nilla wafer crumbs and melted butter into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9-inch pie plate and evenly press mixture into the bottom and sides of the dish.
Chill in fridge until pie crust is firm. Line bottom of chilled crust with a layer of banana slices and set aside.
FILLING
Place milk, sugar, some of the cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon.
In a small bowl, whisk together remaining cornstarch and egg yolks until mixture is smooth.
Remove some hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat and pour tempered egg yolk mixture back into the pot and stir together until smooth.
Cook the mixture for a few minutes before removing from heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pie filling. Mixture should be very thick.
Place pot directly into an ice bath (to stop the cooking process), stirring occasionally until banana cream pie filling is slightly cooled.
Pour pudding into prepared crust and spread into an even layer. Refrigerate until filling has set and pie is cold.
TOPPING
In a large mixing bowl combine heavy whipping cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
Pile fresh whipped cream over pie in large dollops.
Finish with sliced bananas, shaved chocolate and mini Nilla wafers (if using). Slice banana cream pie and serve.
Why is My Custard Runny?
The custard for our banana cream pie recipe sets pretty stiff (and should already be quite thick when pulled off the stovetop), making it easily sliceable! If you find your custard is runny the most likely culprit is either over-mixing or not cooking the yolks long enough.
To prevent over-mixing we like using a wooden spoon instead of a whisk. The only time we may use a whisk for the custard is when we temper the egg yolks and when we pour the tempered yolk mixture back into the pot (to help prevent scrambling).
If you’re not over-mixing, but the custard is still thin, your egg yolks are probably undercooked. The proteins in the yolks need enough time to cross link and disrupt the flow of water, or thicken. Just give your custard a few more minutes on the stovetop and it should begin to thicken nicely.
Tips and Tricks for Success
Our banana cream pie recipe is EASY, but there are a few useful tips we wanted to highlight to ensure the most successful pie making experience!
As we mentioned above it’simportant not to over-mix the filling as it cooks and to cook the yolks long enoughto prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
More Crust Options
The Nilla wafer crust is our favorite crust for this recipe. If you can’t find Nilla wafers or you just want a different option a couple of our other favorite crusts for this pie are are this graham cracker crust (just double the recipe!) and our cream cheese crust.
Make Ahead and Freezing Instructions
Make Ahead
Our pie can be fully made 2 days in advance. The pie can be stored in the refrigerator until ready to serve. If making pie ahead of time, garnish banana slices should be added just before serving.
Freezing
Banana cream pie freezes very well and can be frozen for up to 2 months. To freeze, place pie in the freezer until frozen. Once frozen, carefully but tightly wrap in plastic wrap, followed by foil and place back in the freezer.
To thaw, unwrap pie from foil and plastic wrap and thaw in the refrigerator for a few hours. Keep garnish banana slices off of the pie until ready to serve.
More Delicious Banana Dessert Recipes You Will Love
Our ultra creamy and delicious Banana Cream Pie Recipe, made with a Nilla wafer crust and finished with a mile high pile of whipped cream! One of the best spring and summer desserts that everyone will love!!
Place ingredients into a mixing bowl and stir together until fully combined.
Pour crust mixture into a 9 inch pie dish and evenly press mixture into the bottom and sides of the dish.
Refrigerate for 1 hour, until crust is firm.
filling
Line bottom of chilled crust with a layer of banana slices and set aside.
Place milk, sugar, 3 tablespoons cornstarch, and salt into a saucepan and place over medium heat. Whisk mixture until smooth and bring to a simmer, occasionally stirring with a wooden spoon until thick enough to coat the back of the spoon, 5 to 6 minutes.
In a small bowl, whisk together remaining tablespoon cornstarch and egg yolks until mixture is smooth.
Remove 1 cup hot milk from the pot and whisk into the yolks (in a mixing bowl) in a very slow and steady drizzle, making sure not to scramble the yolks.
Lower heat to medium-low and pour tempered yolk mixture back into the pot and stir together until smooth.
Cook the mixture for 2 to 3 more minutes, before removing from the heat and stirring in the butter and vanilla. Stir until butter melts and is evenly incorporated into the pudding. Mixture should be very thick.
Place pot of pudding directly into an ice bath (to stop the cooking process), stirring occasionally until slightly cooled, 10 to 25 minutes.
Pour pudding into prepared crust and spread into an even layer and refrigerate between 2 hour and 6 hours (until filling has set and pie is cold) and up to 24hours.
topping
In a large mixing bowl combine cream, sugar, vanilla, and salt.
Beat mixture until stiff peaks just form, being careful not to over whip.
optional garnishes
Pile whipped cream over pie in large dollops and finish with sliced bananas and shaved chocolate. Slice and serve.
Video
Notes
**Makes one 9 inch pie** (1.4qt/1.3L)**Nutritional Information Does Not Include Optional Garnishes**Tips and Tricks for Success
It’s important not to over-mix the filling as it cooks and to cook the yolks long enough to prevent the filling from being runny.
Alternatively, if you find your filling is too thick you can whisk the mixture to loosen it up. You can also add a little more milk, 1 tablespoon at a time (up to 4 tablespoons) to loosen the filling up.
If you happen to scramble your custard, just push the mixture through a fine mesh sieve to strain out the bits of scrambled eggs and you’re good to go!
Like our Baja Fish Tacos or Beer Battered Shrimp Tacos, zucchini and corn get an instant upgrade when served nestled into a crispy, charred corn tortilla. While tacos often have a protein like ground beef, chicken, fish, or shrimp, we took on the challenge of making a vegetarian taco––perfectly light, loaded with fresh ingredients, and with a burst of bright flavors from a pile of toppings like homemade tomatillo sauce, cilantro, lime, and creamy queso…
Like our Baja Fish Tacos or Beer Battered Shrimp Tacos, zucchini and corn get an instant upgrade when served nestled into a crispy, charred corn tortilla. While tacos often have a protein like ground beef, chicken, fish, or shrimp, we took on the challenge of making a vegetarian taco––perfectly light, loaded with fresh ingredients, and with a burst of bright flavors from a pile of toppings like homemade tomatillo sauce, cilantro, lime, and creamy queso fresco.
If your garden is overflowing with zucchini and you have a roadside sweet corn stand on your way home (or are making a trip to the grocery store this week), add these tacos to your list. The zucchini, squash, and corn take just minutes to saute, and the whole thing, toppings and all comes together in under 30 minutes. These are perfect for a light weekend lunch or to serve on a hot sunny day (margarita or Michelada optional!).
How to Make Our Vegetarian Tacos
Ingredients
Process
Vegetable Mixture
Place a large, heavy bottom skillet over high heat. Once hot, add oil. Add shallots and garlic and sauté for 30 seconds. Add zucchini and yellow squash and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Add corn and continue to cook for an additional 3 to 4 minutes. Season with salt and pepper and toss together.
Remove from heat and stir in cilantro and lime juice.
Assembly
Smear some salsa onto the center of a tortilla.
Top with a couple of spoonfuls of the vegetable mixture.
Drizzle with more salsa.
Then sprinkle with cheese and cilantro. Serve with lime wedges.
Make Ahead, Reheating and Freezing Instructions
Make Ahead
This recipe takes less than 30 minutes from start to finish, but you can save even more time by prepping a few ingredients ahead of time.
Prep the vegetables: Dice the zucchini, squash, and shallots, remove the corn from the cob, and mince your garlic for up to two days before making your tacos. You can store the garlic and shallots in one container, the squash and zucchini in another, and the corn separately so they’re ready to just toss in the pan when you’re cooking.
Prepare the toppings: Make your salsa up to 3 days ahead of time if you’re not using a store-bought salsa. You can also prep any additional toppings you may want to use and store in the refrigerator.
Cook the vegetarian taco mixture ahead of time: We recommend waiting to saute the vegetables until just before serving, but if you’re tight on time during the week, you can prepare the vegetable mixture as directed, let it cool to room temperature, then store in an airtight container in the refrigerator until you’re ready to use.
Reheating
To reheat leftovers, toss the vegetable mixture in a skillet and warm over medium heat until hot. Then add to your taco shells and top as you wish.
You can also reheat the zucchini and corn mixture in the microwave by placing it into a microwave-safe container, covering it, and microwaving for 20-30 seconds at a time until warmed through.
Freezing
You can freeze the vegetable mixture, but the texture of the zucchini and squash will become soggy when reheated, so it’s not a method we recommend.
Best Protein Options to Add to Our Vegetarian Tacos
These vegetarian tacos are perfect the way they are, but if you’re looking for an option that’s a little heartier, you can always add one of these proteins to the mix!
Homemade tomatillo salsa, crumbled queso fresco, fresh cilantro, and a squeeze of lime juice are perfection for these tacos, but there are plenty of other toppings that go just as well. Try any of these to add a burst of color and fresh flavor!
These quick and easy vegetarian tacos are the perfect veggie-packed weeknight meal. Use garden-fresh corn and zucchini and top with tomatillo salsa, queso fresco, and cilantro for so much flavor, you won't even miss the meat!
Place a large, heavy bottom skillet over high heat. Once hot, add oil. Add shallots and garlic and sauté for 30 seconds.
Add zucchini and yellow squash and continue to sauté for 3 to 4 minutes. Season with salt and pepper.
Add corn and continue to cook for an additional 3 to 4 minutes. Season with salt and pepper and toss together.
Remove from heat and stir in cilantro and lime juice.
assembly
Smear some salsa onto the center of a tortilla.
Top with a couple spoonful’s of the vegetable mixture.
Drizzle with more salsa.
Then sprinkle with cheese and cilantro. Serve with lime wedges.
Notes
Make Ahead, Reheating and Freezing InstructionsMake AheadThis recipe takes less than 30 minutes from start to finish, but you can save even more time by prepping a few ingredients ahead of time.Prep the vegetables: Dice the zucchini, squash, and shallots, remove the corn from the cob, and mince your garlic for up to two days before making your tacos. You can store the garlic and shallots in one container, the squash and zucchini in another, and the corn separately so they’re ready to just toss in the pan when you’re cooking.Prepare the toppings: Make your salsa up to 3 days ahead of time if you’re not using a store-bought salsa. You can also prep any additional toppings you may want to use and store in the refrigerator.Cook the vegetarian taco mixture ahead of time: We recommend waiting to saute the vegetables until just before serving, but if you’re tight on time during the week, you can prepare the vegetable mixture as directed, let it cool to room temperature, then store in an airtight container in the refrigerator until you’re ready to use.ReheatingTo reheat leftovers, toss the vegetable mixture in a skillet and warm over medium heat until hot. Then add to your taco shells and top as you wish.You can also reheat the zucchini and corn mixture in the microwave by placing it into a microwave-safe container, covering it, and microwaving for 20-30 seconds at a time until warmed through.
Freezing
You can freeze the vegetable mixture, but the texture of the zucchini and squash will become soggy when reheated, so it’s not a method we recommend.
Around town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of them the other day and have been making tons of strawberry things including jams, salsas, salads, etc. Today we have this Strawberry Tart that I’ve also been making with the loads of strawberries…
Around town we have these single standing strawberry stands set up here and there and I love it! It’s so easy to get persuaded by those big signs and those extra juicy and sweet smell strawberries. I bought an entire flat of them the other day and have been making tons of strawberry things including jams, salsas, salads, etc. Today we have this Strawberry Tart that I’ve also been making with the loads of strawberries I have.
This tart is so easy to make and really tasty. It’s perfect to enjoy with a cup of coffee or tea for breakfast or with a scoop of ice cream for dessert. I also like how simple and pretty this tart is and the pistachios add a nice textural crunch to the dish. If you’re looking for a fuss free dessert to make in 30 minutes this summer, this tart is perfect! Enjoy!
How to Make Our Strawberry Tart
Ingredients
Process
Preheat oven to 400˚F. Place cream cheese and honey into a mixing bowl.
Beat together until light and fluffy.
Place your puff pastry sheet onto a parchment lined baking sheet.
Spread honey whipped cream cheese in an even layer leaving half an inch edge.
Spread strawberries over the cream cheese in a single, even layer.
Then evenly stack rest of sliced strawberries over single layer of strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Remove tart from oven and cool for a few minutes.
Drizzle honey and sprinkle chopped pistachio over the top. Allow the tart to cool for 15 minutes before you cut into it and serve.
Preventing a Soggy Strawberry Tart Crust
A soggy crust is a huge bummer. Ideally, you eat this tart the day you make it. However, because we make our tart with puff pastry, you can easily reheat and re-crisp up the bottom.
You can reheat in the oven at 250° until it’s heated through. You can also place the pieces in a nonstick skillet heated on low heat until it crisps up.
Variations
We love this simple tart, especially because it can easily be customized based on personal preferences.
For a more ‘tart’ flavor swap the cream cheese out for some whipped goat cheese.
If you want a saltier ‘bite’ try sprinkling the top with sea salt flakes OR replace half the cream cheese with whipped feta.
The pistachios can also be replaced with toasted and crushed hazelnuts or almonds.
Storing and Reheating Instructions
To store any leftover strawberry tart, place pieces in an airtight container. Top each layer with a piece of parchment (to help absorb any excess moisture) before sealing with a lid. Refrigerate container for up to 2 days.
To reheat, place individual pieces onto a parchment lined baking sheet and bake for a few minutes at 350˚F until heated through. (the tart can also be enjoyed cold or at room temperature)
What to Serve with Our Strawberry Tart
We love the tart as is, but also love adding a big scoop of vanilla ice cream on top or even a big dollop of sweetened whipped cream!
You can also top individual tart pieces with a vanilla custard or curd for an extra rich and decadent experience!
Our strawberry tart is a great dessert to make in only 30 minutes! It's simple and delicious, using seasonal fresh, sweet strawberries and flaky buttery puff pastry!
Place cream cheese and honey into a mixing bowl and beat together until light and fluffy, about 1 minute.
Place puff pastry sheet onto a parchment lined baking sheet and spread honey whipped cream cheese onto the surface, in an even layer.
Spread strawberries over the cream cheese, leaving a ½ inch border, in a single, even layer, before stacking the remaining strawberries.
Fold in the ½ inch puff pastry border and place tart into the oven.
Bake tart for 18 to 22 minutes or until the crust is golden brown and the strawberries have caramelized.
Remove tart from oven and drizzle honey over the top. Sprinkle pistachios over the top.
Allow tart to cool, about 15 minutes before slicing and serving.
Video
Notes
*Makes 1 8”x8” tart
Honey and cream cheese mixture can be made ahead of time and refrigerated for up to 2 days.
When ready to use, allow cream cheese mixture to sit at room temperature for at least 1 hour to soften, which will make it easier to spread.
Strawberries can be cut up to 2 days ahead of time and stored in an airtight container in the refrigerator. If strawberries get too juicy when cut, gently blot with paper towel before arranging on tart to prevent tart from getting soggy.
