This recipe for pecan pie brownies starts with chocolaty brownies as the base and has a sweet, gooey pecan pie topping. It’s everything you love about pecan pie paired with the ultimate base layer. Try a batch for Thanksgiving or a holiday dessert exchange. Everyone in the group is guaranteed to ask for seconds.

Ingredients for Pecan Pie Brownies

Cocoa powder: Cocoa powder gives these brownies great flavor. Choose natural, unsweetened cocoa such as Hershey’s Cocoa Powder or Nestle Cocoa Powder.

Light corn syrup: This recipe uses corn syrup in both the brownie base and the topping. It adds chewiness to the brownies while helping make the ideal gooey pecan topping.

Pecans: Pecans are the star of the show for this decadent dessert. You can choose to buy whole pecans and roughly chop them yourself or purchase a package of chopped pecans.

How to Make Pecan Pie Brownies

This recipe makes 12 or 16 brownies.

Ingredients

Brownies:

• 1 cup granulated sugar
• 3/4 cups all-purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 3/4 cup vegetable oil
• 3 eggs, beaten
• 1 tablespoon corn syrup
• 1 teaspoon vanilla extract
• 1/4 cup hot water

Pecan topping:

• 1/2 cup brown sugar
• 4 tbsp light corn syrup
• 1 teaspoon pure vanilla extract
• 1/4 cup unsalted butter, melted
• 2 eggs, beaten
• 2 cups chopped pecans

Directions

Step 1: Mix the dry ingredients

Preheat the oven to 350F. Line a square baking pan with parchment paper. In a large mixing bowl, whisk together the sugar, flour, cocoa powder, baking powder and salt.

Step 2: Add the wet ingredients

Mix the oil, eggs, corn syrup and vanilla extract into the dry ingredients. Stir in the hot water. Transfer the batter to the prepared baking pan.

Step 3: Bake the brownie layer

Bake the brownie layer for 20 minutes.

Step 4: Prep the pecan pie topping

While the brownie layer is baking, mix together the brown sugar, corn syrup, vanilla extract, melted butter and eggs. Mix in the chopped pecans. After the brownie layer has baked for 20 minutes, remove it from the oven and spread the pecan pie layer on top. Bake for an additional 20 to 25 minutes until the pecan pie filling has set.

Step 5: Cool and cut the brownies

Once the brownies are baked, remove the pan from the oven and allow the brownies to fully cool and set, at least one hour, before cutting them into squares. For best results, transfer them to the fridge once cooled to chill for one hour before cutting.

How to Store Pecan Pie Brownies

Pecan pie brownies should be stored in an airtight container or zip-top plastic bag. Store at room temperature for up to three days or in the fridge for up to five days.

Pecan Pie Brownie Tips

Can you use boxed brownie mix in a pinch?

No time to bake a batch of brownies from scratch? No problem! Use brownie mix instead. Prepare the brownie mix according to the instructions on the package. Just before they’re finished baking, remove the pan of brownies from the oven, add the pecan topping and put the pan back in the oven to finish baking. If you’d prefer to use your go-to brownie recipe, you can easily make that swap as well.

What can you use if you don’t have corn syrup?

Corn syrup gives the pecan pie layer its gooey texture. In a pinch, replace it with honey, cane syrup or brown rice syrup.

The post How to Make Pecan Pie Brownies for the Ultimate Last-Minute Thanksgiving Dessert appeared first on Taste of Home.

There are a few tricks to making tostones, from knowing how ripe the plantains should be to how they get their flattened shape and the secret to their crispiness (hint: they’re fried twice!). Below, find all the basics to making a pile of delicious golden brown fried plantains for your next snack attack.

What are tostones?

Tostones are fried green plantains, which are part of the banana family. The fruit is peeled, cut into thick slices, fried, smashed into a disc and fried again. You can add salt or seasonings, or serve them plain. Theyre both a snack and a side dish, served with dipping sauces or alongside any grilled meat or fish, or with black beans and rice.

Green Plantains vs. Ripe Plantains

Its happened to everyone: You went to the produce aisle for bananas, only you picked up plantains instead. The two are often sitting right next to each other, and while they are from the same family, you should know the differences between plantains vs. bananas.

They may look similar, but plantains are starchier, firmer and often longer and thicker than bananas. Theyre a staple in many cuisines found around Caribbean and Latin American countries, as well as in Africa and Southeast Asia.

The peel of a plantain can be a greenish hue, yellow or turning yellow, mottled with black spots or completely black. Theyre edible at any stage of ripeness, only you shouldnt eat a plantain raw unless it’s super ripeand even then they wont be as sweet as a ripe banana. Otherwise they must be cooked.

When unripe, green plantains are starchy and have little flavor, more akin to a potato or yucca. (Theyre also hard to peelmore on that later.) Like potatoes, this makes them ideal for boiling, frying, baking and mashing, which is why theyre great for tostones, thinner fried plantain chips, or the Puerto Rican staple, mofongo.

As the plantain ripens, it gets sweeter. Sweet plantains can also be fried, but they get super soft and caramelized when you cook them. Maduros, or fried sweet plantains, make a great side dish alongside black beans and rice, and roast pork or chicken. They can also be baked whole in the skin or added to desserts like bread pudding.

How to Cut Plantains for Tostones

Peeling a plantain, especially a green one, isnt as easy as peeling a banana. To cut a green plantain for tostones, you need to slice off both ends, and then cut a slit down the length of the entire peel, making sure not to cut into the fruit. Peel off the skin sideways, then slice the fruit into chunks.

How to Make Tostones

This recipe comes from Belqui Ortiz-Millili and makes 12 to 24 tostones with 1/4 cup of mojo.

Ingredients

• 2 green plantains

Mojo:

• 1/4 cup vegetable oil
• 1/2 teaspoon minced fresh cilantro
• 1/4 teaspoon minced garlic

Directions

Step 1: Prepare the oil and plantains

In a deep cast-iron or electric skillet, heat the oil to 375F. Peel the plantains and cut them into one-inch slices. The pieces should look more like coins, not cut on a diagonal.

Editors Tip: Plantains oxidize quickly, so to keep the fruit from turning brown, you can place the entire peeled fruit in a bowl of water seasoned with salt, lime and garlic (or just salt), or cut it into the one-inch discs and put them in the water while you get the oil ready for frying.

Step 2: Fry the plantains

Carefully add the plantains to the hot oil, making sure not to overcrowd the pan. Cook in batches if necessary.

Cook the plantains until lightly brown on both sides, about 30 seconds each side or 60 seconds total. You dont want to overcook at this stage since theyll be fried again to get crisp. Remove the plantain slices from the oil with a slotted spoon and drain them on paper towels. Continue frying the remaining plantains.

Editors Tip: For this recipe, like most for deep-frying, the best oils for frying tostones are ones with a high smoke point. Any vegetable, avocado, corn, safflower or canola oil works.

Step 3: Smash the plantains

This is the fun part. While still warm, place the partially fried green plantain pieces between two sheets of aluminum foil or wax paper. With the bottom of a glass, can, pan or plate, carefully flatten the plantains to about half-inch thickness.

Editors Tip: The flatter the plantain, the crispier theyll be after frying. The half-inch thickness results in a crispy tostone with a little more bite to it. If you want them super crispy, flatten them more.

Step 4: Fry the plantains one more time

Return the oil to 375 and add the smooshed plantains back to the pan for another round of frying. You want these to be a nice golden brown and a little crispy, which takes about two to three minutes longer. Turn the pieces at least once to make sure both sides fry evenly. With a slotted spoon or tongs, remove the fried plantains to clean paper towels.

Step 5: Make the mojo sauce

In a small bowl, stir together the oil, cilantro and minced garlic. Serve with the tostones.

Editors Tip: Some mojo sauce recipes include citrus, like sour orange, but a squeeze of lime juice and a splash of orange juice make a good substitute.

How to Serve Tostones

Tostones are a perfect snack either by themselves or with a dip. Mojo, a garlicky dipping sauce, is just one traditional accompaniment. Theyre also great with guacamole, various salsa recipes (like salsa verde), something creamy like sriracha mayo or even ranch!

As a side dish, serve tostones with Cuban black beans and rice, roasted pork sandwiches, or this quick garlic and lime chicken.

Tips for Making Tostones

Should you soak green plantains before frying them for tostones?

Soak green plantains before frying them to keep the fruit from oxidizing quickly. As soon as you slice the green plantains, put them in a little salt water to keep the plantains from turning brown; it also helps season them.

You could also make a mixture with other seasonings for an extra flavor boost: In a bowl, stir together 2 cups of water with 4 cloves of minced garlic or a teaspoon of garlic powder, 1 tablespoon of kosher salt, and the juice of one lime. Place the sliced plantains in the mixture and let it sit for up to 30 minutes. Dry the plantains well before placing in the hot oil.

How can you make tostones your own?

Make tostones your own with added seasonings. Keep it simple with a sprinkle of good flaky sea salt after the second frying, or mix together salt with your favorite spices, like hot smoked paprika or garlic powder, for a little more oomph. Make sure to season the tostones while theyre still warm so the seasonings will stick.

How else can you make fried plantains?

You can make fried plantains in an air fryer! This recipe for air-fryer plantains follows mostly the same steps, including frying them twice. Serve and store just as you would deep-fried plantains.

How should you store tostones?

Store tostones in an airtight container at room temperature for up to three days. Theyre best the day you made them, but if you want to reheat them, pop them in an air fryer. Heat the air fryer to 350, place the tostones in the basket in an even layer, and heat for two to three minutes, or until warm and crispy.

The post How to Make Tostones (Fried Green Plantains) appeared first on Taste of Home.

If you’ve never made a Bakewell tart before, you’re in for a treat. The simple ingredients will bring you back to the basics of baking. Unpretentious in looks yet impressive in taste, this is the type of pastry you can make just because or to bring to a fancy brunch. And trust us, after you bake it once, this tart will become a much-loved recipe card in your collection.

What is a Bakewell tart?

A Bakewell tart is a pastry consisting mostly of almond custard (known as frangipane) and raspberry jam. The crust is typically a blind-baked, crumbly shortcrust rather than a flaky pie crust. Raspberry jam layers the bottom while frangipane covers the top.

Though you might be familiar with the tart from watching The Great British Baking Show, it’s been around far longer than the show. Created in the town of Bakewell in Derbyshire, England, the tart’s date of origin is up for debate. Some claim it was invented in 1820 by accident at the White Horse Inn, while others claim it was invented in the 1860s at the Old Original Bakewell Pudding Shop. One thing is for certain, though. You’ll want to savor every bite of the town’s eponymous dessert.

Bakewell pudding vs. Bakewell tart

A short note on the name: If you’ve been to Derbyshire, or you’ve seen this dessert referred to as a Bakewell pudding, know that they’re basically interchangeable. Based purely on technicality, however, some bakers from the town refer to the Bakewell pudding as the pastry that actually uses pudding (or “puds,” if you know your British baking phrases) rather than frangipane. The Bakewell tart refers to the version that does use the frangipane filling.

Ingredients for a Bakewell Tart

Apart from the most basic elements like butter, sugar, flour and eggs, the Bakewell tart needs a few specific ingredients to stick close to the traditional flavoring.

• Crust: A traditional Bakewell tart calls for a rich shortcrust, but our version calls for a basic pastry dough to keep things simple.
• Raspberry jam: Sweet-tart raspberry jam is the most traditional filling for a Bakewell tart. It pairs deliciously with the toasty, nutty flavor of almonds.
• Finely ground almonds: Ground almonds are not the same as almond meal, so make sure you’ve picked up the right ingredient at the grocery store! Finely ground almonds are darker in color and slightly coarser than almond flour, and you’ll want that coarseness for the frangipane filling.
• Almond extract: A good almond extract is like a good vanilla extract. Investing in quality can really take your tart to bakery-level tastiness. So go for the best almond extract you can find. And besides, there are plenty of recipes that use almond extract, so the specialty ingredient won’t go untouched in your pantry.

How to Make a Bakewell Tart

This recipe comes to us from Taste of Home contributor Mary Ann Lee of Clifton Park, New York. It makes one pie, which can be sliced into eight servings. Note that the recipe calls for an already prepared pastry dough. Feel free to use your own recipe, or use the single-crust version from our classic pie crust recipe.

Ingredients

• Dough for single-crust pie
• 1/2 cup seedless raspberry jam
• 6 tablespoons butter, softened
• 1/2 cup sugar
• 2 large eggs, room temperature
• 1 cup finely ground almonds
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon almond extract

Directions

Step 1: Fit dough to tart pan

Preheat your oven to 400F. On a lightly floured surface, roll your dough into a 1/8-inch-thick circle. Transfer it to a 9-inch fluted tart pan with a removable bottom. Trim the dough to be even with the rim of the pan.

Step 2: Spread the jam

Although traditional Bakewell tart recipes call for blind-baking the crust, this particular recipe skips that step. You can go ahead and spread the raspberry jam over the bottom of the dough so that it reaches all the edges.

Step 3: Make the frangipane

In a large bowl, cream the butter and sugar until light and fluffy, five to seven minutes. Gradually beat in remaining ingredients until well combined. Spread over jam, and bring it all the way to the edge of the pan.

Step 4: Bake the tart

Bake the tart until the filling is set, 25 to 30 minutes. Cool completely on a wire rack before removing from the tart pan for serving.

Bakewell Tart Recipe Variations

While it might veer from traditional, the Bakewell tart lends itself well to variations.

• Switch up the jam: Raspberry jam has a tart, fruity taste that might be over the top for some tastebuds. Swap the raspberry jam for the more subdued sweetness of a strawberry or blueberry jam. If the tartness is what you’re after, try blackberry jam for a change.
• Add an iced topping: The elegant pink chevrons etched into the white icing on Mary Berry’s Bakewell tart in The Great British Baking Show were certainly eye-catching. To replicate that, mix together confectioners’ sugar, almond extract and a few tablespoons of water until you reach a relatively thick consistency (or use our easy royal icing recipe). Mix a few tablespoons of the icing into a separate bowl, and drop in some pink food coloring. You can then pipe the pink icing in parallel lines over the white icing and use a toothpick to swirl in designs. Note that you should wait until the tart has cooled completely before icing.
• Make handheld Bakewell tarts: Handheld Bakewell pie tarts are like toaster pastries but so much better. They use similar ingredients as our classic pastry, plus they’re drizzled with icing and topped with chopped almonds. Breakfast on the go, anyone?

How to Store Your Bakewell Tart

Bakewell tarts are best served at room temperature, so after baking it and allowing it to cool, tightly wrap it or place it in an airtight container. You can then keep it on your counter for about three days. Place it in the fridge if you’d like to make it last a few days longer than that.

Can you freeze a Bakewell tart?

You can freeze a Bakewell tart for about three months. Allow it to thaw in the fridge instead of out on the counter so it retains its texture. Before serving, take it out of the fridge, then allow it to come to room temperature.

Bakewell Tart Tips

Is marzipan the same as frangipane?

Frangipane is similar tomarzipan, except that the former is more custard-like and the latter is more candy-like. For the purposes of tart baking, the looser texture of frangipane allows it to bake into the raspberry jam and fuse the two layers.

Can you use premade pie crust?

While a homemade crust will certainly stand out in a simple recipe like this, we all love a good shortcut now and again. When you’re in a time crunch, use a quality store-bought pie crust to fit to your tart pan, then bake as normal.

The post How to Make a Traditional Bakewell Tart appeared first on Taste of Home.

What is tarte Tatin?

Sometimes, kitchen mishaps turn into very delicious mistakesas is the case with tarte Tatin, a flaky pastry in which the fruit is caramelized in sugar and butter before the tart is baked (it’s then served fruit side up).

As the legend goes, the Tatin sisters invented this dish in France when they accidentally ruined some apple pies they were baking for their hotel guests. To solve the dilemma of what to serve, they simply transformed them into upside-down tarts. Guests loved it, and so the tarte Tatin was bornit even became the signature dish of the sisters’ Hotel Tatin.

Pear Tarte Tatin Key Ingredients

• Pears: There are many types of pears to choose from, but for this recipe, select firm pears so they don’t get mushy or lose their shape during the cooking process. Anjou, Bartlett and Bosc will work best.
• All-purpose flour: Sure, you could use prepared puff pastry if you don’t have time to make your own crust, but this from-scratch step will make all the difference in the final outcome. All-purpose flour is one of the baking ingredients you should always have on-hand, as it’s a staple for so many baked goods.
• Butter: Most bakes are better with butter, so don’t skimp on quality herethis is how you’ll get that richer, flakier and more flavorful pastry.

Pear Tarte Tatin Recipe

Never mind the intimidating name. This dessert is simple to prepare, and the end result is mouthwateringly delicious! This dishwhich serves 6takes 30 minutes to prepare, 1 hour to chill and 30 minutes to bake. Thanks to Taste of Home contributor Bhavna Anil of Charlotte, North Carolina for sharing this recipe.

Ingredients

For the crust:

• 1 cup all-purpose flour
• 1/2 teaspoon salt
• 5 tablespoons cold butter
• 4 to 5 tablespoons water

For the filling:

• 1/2 cup butter
• 1 cup sugar
• 4 medium pears, peeled, cored and quartered

Directions

Step 1: Make the dough

Combine all-purpose flour and salt; cut in cold butter until crumbly. Gradually add 4-5 tablespoons ice water, tossing with a fork until the dough holds together when pressed. Shape into a disk; wrap and refrigerate for 1 hour.

Test Kitchen Tip: Make sure you know how to measure flour accurately or your dough consistency will be off.

Step 2: Prepare the filling

Preheat oven to 375F. In a 10-inch cast-iron or other ovenproof skillet, melt butter. Add sugar, stirring until it is liquefied and starts to turn golden brown. Add pears. Cook on medium-high until pears are crisp-tender and caramel is brown, about 10-12 minutes. Remove from the heat.

Step 3: Bake and serve

Roll out the dough to an 11-inch circle; place over pears in the ovenproof skillet, pressing gently to completely cover. Do not flute. Bake until pears are tender and the crust is golden brown, about 30 minutes. Cool 5 minutes before inverting onto a serving plate.

Recipe Variations

• Berries: Is it strawberry or blueberry season? Grab a few pints of fresh berries and switch to a more colorful tart Tatin.
• Cinnamon Apple: There’s nothing more iconic than an apple tart. Add some cinnamon to your sugar mixture, and enjoy the traditional flavors melding together.
• Stone Fruit: Peaches or plums are also a great idea come summerthe sky’s the limit when it comes to fruit tarts.

How to Store Pear Tarte Tatin

Store any pieces of leftover tarte Tatin in an airtight container in the refrigerator for a couple days. Either eat it cold or reheat it in a warm oven.

Pear Tarte Tatin Tips

What is the best pan for tarte Tatin?

A cast-iron skillet works great for a pear tarte Tatin. An enameled cast-iron skillet is easier to care for (you don’t have to season it and you can wash it with soap), but a traditional cast-iron skillet is pretty forgiving.

What can you serve with pear tarte Tatin?

Three words: vanilla ice cream. If you’re buying it at the store, choose the best vanilla ice cream (preferably one withvisible vanilla bean flecks in it for maximum flavor). If you have extra time, try this homemade vanilla ice cream recipe. (Warning: You may never want store-bought again!)

The post How to Make a Pear Tarte Tatin appeared first on Taste of Home.

Smoked Salmon Dip Recipe

This recipe from the Taste of Home Test Kitchen will take you less than fifteen minutes to whip up.

Ingredients

• 12 ounces cream cheese, cubed
• 1/4 cup sour cream
• 3 green onions, chopped (white parts only)
• 2 tablespoons capers, drained
• 2 tablespoons mayonnaise
• 4 ounces smoked salmon or lox
• 1 tablespoon dill weed
• 1 tablespoon lemon juice
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon pepper
• Assorted crackers
• Tabasco sauce (optional)

Directions

Step 1: Blend

Place the first 10 ingredients in a food processor. Cover and process until smooth.

Step 2: Refrigerate

Refrigerate your dip, covered, until ready to serve.

Step 3: Serve

Serve your smoked salmon dip with an assortment of crackers and vegetables, such as carrots and radishes.

Tips for Making Smoked Salmon Dip

What else can you serve with smoked salmon dip?

We recommend serving this particular dip with assorted crackers, vegetables, baguettes, bagel chips or pretzel sticks. You can also smear a good amount of this dip on a toasted bagel or even use it as a spread for sandwiches.

How can you make smoked salmon dip your own?

To make this smoked salmon dip more unique, add hot sauce! This will ensure every bite has an added kick. Feel free to also add some chili pepper flakes if tabasco sauce isn’t hot enough for you.

Additionally, you can substitute the smoked salmon for smoked trout for a slightly different taste.

Can you make smoked salmon yourself?

Absolutely! Smoking salmon on your own will normally take up to 3 to 4 hours in a smoker or grill. For a shortcut, follow our smoked salmon recipe that uses liquid smoke.

How long will smoked salmon dip last?

Seal leftovers in an airtight container and store in the fridge. Your dip will last up to three days.

The post How to Make Smoked Salmon Dip appeared first on Taste of Home.

What are sugar doughnuts?

Take a quintessential yeast doughnut, dust it with powdered sugar, and you have a sugar doughnut! If you mix the sugar with milk and paint on the resulting icing, you’ll get a crackle-crusted glazed doughnut.

Yeast doughnuts take awhile to make because they need to rise twice before frying, but many find the results to be more flavorful than cake doughnuts, which use baking powder for leavening. Want to know more? We’ve got the whole story of cake doughnuts vs yeast doughnuts.

Homemade Sugar Doughnuts Recipe

This recipe, which yields three dozen delicious doughnuts, comes to us from Taste of Home contributor Alice Dunkin. Is her name a coincidence? We’re not sure!

Ingredients

• 2 packages (1/4-ounce each) active dry yeast
• 1 cup warm water (110-115F)
• 1-1/4 cups warm milk (110-115)
• 1/2 cup canola oil, or another neutral oil of your choice
• 1 cup sugar
• 1/2 teaspoon salt
• 3 large eggs, room temperature
• 6 cups all-purpose flour
• Oil for deep-fat frying
• Confectioners’ sugar, optional

Directions

Step 1: Make the batter

In a large bowl, dissolve yeast in warm water. Add warm milk and oil. Add sugar, salt and eggs. Stir in flour (dough will be very sticky).

Step 2: Let it rise

Cover the bowl and let the dough rise in a warm place until doubled, about 45 minutes.

Step 3: Get rolling

When the dough is risen, stir it so that it deflates slightly, gather it into a ball, and turn it out onto a well-floured surface. Roll to 1/2-inch thickness, and cut with a 2-1/2-inch doughnut cutter.

Step 4: Let it rise again

Place your cut doughnuts on greased baking sheets; cover and let rise for 45 minutes.

Step 5: Fry

In an electric skillet, deep-fat fryer or Dutch oven, heat oil to 375. Make sure you use an oil that is intended for high temperature cooking. Fry the doughnuts, a few at a time until golden brown on both sides, about two minutes per side. Drain on paper towels. Then fry the doughnut holes.

Step 6: Dust with sugar

If desired, roll the finished doughnuts in granulated sugar, or dust with confectioners’ sugar. For even more flavor, you can add some cinnamon, nutmeg or pumpkin pie spice to the sugar.

How to Store Sugar Doughnuts

I prefer to store leftover doughnuts in an airtight container on the counter. They should be eaten within two days. You can also store doughnuts in the fridge, but it changes the texture a bit. If you choose cold storage, let the doughnuts come up to room temperature before eating.

Tips for Making Sugar Doughnuts

What’s the best oil to use for frying doughnuts?

It’s important to choose an oil that can withstand frying temperatures, and one that has a neutral or slightly nutty flavor that will complement the doughnuts. I like to use sunflower oil, but in a pinch, I’ll choose peanut oil. Here’s a great guide on the best frying oils.

Because good quality oil is pricey, you may want to save it to reuse for you next frying project. To do so, let the oil cool, and strain it through a coffee filter to remove any bits of food. Place it in an airtight container, and keep it in a dark, cool place. Make sure to smell and taste the oil before reusing it. If it has started to oxidize it will taste bitter and rancid, and at that point, you should dispose of it.

How do you make sure the doughnuts fry evenly?

When frying, it’s important to not overcrowd your pan. Your doughnuts should be able to cook without touching each other.

Also, as you add doughnuts to the pan it will drop the temperature of the oil, so keep an eye on your thermometer, and adjust the temperature as needed.

Start checking the doughnuts for doneness after they’ve been in the hot oil for around 2 minutes. You’ll want them to be a beautiful golden brown. Doughnut holes won’t take as long to cook, so start checking them after a minute.

Can you bake sugar doughnuts?

This recipe is specifically designed for frying, but check out this baked doughnuts recipe, which can be glazed or rolled in sugar after baking.

Want to try more? Check out our best doughnut recipes!

Can you make sugar doughnuts ahead of time?

Like most fried foods, these sugar doughnuts are most delicious the same day that they’re made. However, they do last for a couple of days, so you can cook them in advance, if necessary. Reheating the doughnuts in a 350 oven is a good call if you’re serving day-olds.

The post How to Make Homemade Sugar Doughnuts appeared first on Taste of Home.

Ingredients for Ranch Pork Chops

• Ranch salad dressing mix: Lots of recipes start with a packet of ranch dressing. As the title suggests, ranch flavor infuses every bite.
• Pork chops: When choosing which pork chops to buy, look for a bone-in loin chop. The bone helps insulate the meat during cooking, ensuring that the pork stays moist and tender.

How to Make Ranch Pork Chops

This recipe was developed in the Taste of Home Test Kitchen. It makes six pork chops, but can easily scale up or down.

Ingredients

• 1 envelope ranch salad dressing mix
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 bone-in pork loin chops (1 inch thick and 10 ounces each)

Directions

Step 1: Make the rub

Preheat oven to 450F.

In a small bowl, stir together the seasonings.

Step 2: Rub

Rub the seasoning evenly over the chops.

Step 3: Bake

Place the pork chops on a greased rack in a 15x10x1-in. baking pan. Make sure to leave space between the chops so the heat can flow around them.

Bake until a thermometer inserted into the thickest part of the pork reads 145, about 20-25 minutes.

Step 4: Enjoy!

Let the pork chops stand for 5 minutes before serving or slicing. Cutting into a hot pork chop makes the juice run out quickly. Give it time to set, cool and let the juices redistribute.

Recipe Variations

• Change up the spice mix: Most spices and dried herbs taste great with mild pork chops. Think a mesquite rub, Italian herb mix or smoked paprika and brown sugar.
• Slather on barbecue sauce: Before cooking, spread a bit of barbecue sauce over the chops. These are our favorite store-bought barbecue brands.
• Add a twist of lemon: A squeeze of citrus livens up rich, savory pork chops.

How to Store Ranch Pork Chops

Store leftover pork chops, tightly covered, in the refrigerator for up to four days.

How to Freeze Ranch Pork Chops

Wrap each chop in aluminum foil and seal in a freezer bag. They will keep for up to three months. Thaw in the refrigerator overnight before reheating.

Ranch Pork Chops Tips

How do you keep ranch pork chops from drying out?

Using bone-in pork chops will reduce the chance of dry pork. Keep a close eye on the temperature. For medium-rare chops, look for 145 to 150; 160 is well-done. Remember that the pork chops will continue to cook for a few minutes after being removed from the heat.

How else can you cook ranch pork chops?

You can cook ranch pork chops in the air fryer, which will be quicker and yield a slightly crisper exterior. You can also cook ranch pork chops on the grill.

What do you serve with ranch pork chops?

Ranch pork chops are surprisingly versatile! Serve them with anything you’d serve with plain pork chops. Think cozy sides like mashed potatoes, Brussels sprouts and roasted carrots in the winter. In the summer, try grilled corn and potato salad. Snappy green beans, asparagus or a fresh side salad are also tasty vegetable side dishes that would work.

More Delightful Pork Chop Recipes

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Pork Chops with Scalloped Potatoes

This pork chop recipe is comfort food at its best. After searing pork chops on the stove, place them on top of scalloped potatoes with onions, and bake it all in the oven. Serve with a bright fresh salad for a hearty balanced dinner. Learn how to bake pork chops.

Go to Recipe

Dry-Rub Grilled Pork Chops over Cannellini GreensMediterranean-inspired cannellini beans with spinach, olives and artichoke hearts really complement the grilled pork chops in this dish. If you cant find Greek seasoning at the grocery store, use a combination of dried oregano, parsley and garlic powder, or any favorite herbs and spices.

Go to Recipe

Pork and Asparagus Sheet-Pan DinnerCook everythingseasoned pork chops, apples, potatoes and asparaguson one sheet pan for an easy dinner-in-no-time meal. Cleanup is a snap, too! If you forgot to take the pork chops out of the freezer ahead of time, heres how to thaw pork chops safely.

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Pan-Roasted Pork Chops & PotatoesUsing bottled Italian dressing for a pork chop marinade is a great shortcut for this sheet-pan dinner. Roast potato wedges and Brussels sprouts for a bit before adding the chops, then everything comes out tender and perfect at the same time.

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Sweet Barbecue Pork ChopsYou dont have to grill pork chops for great barbecue flavor. This easy preparation uses bottled sauce and a few extra ingredients, and it can be made right on the stovetop. To keep pork chops from drying out, keep an eye on the temperature. You want them at 145F for maximum juiciness. Looking for more? Learn how to make Southern fried pork chops.

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Simple Marinated Grilled Pork ChopsA marinade with an acidic component is the best way to tenderize pork chops. In this case, soy sauce provides the acid, and unlike a marinade with citrus, which can render meat mushy, pork chops can sit in this one overnight for more flavor. When it comes to hitting the grill, heres how to grill pork chops perfectly every time.

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Breaded Pork ChopsOne of our favorite easy pork chop recipes, breaded pork chops are one of the quintessential comfort foods. The breading does a few things: It adds flavor, crunch and keeps the meat tender and juicy inside. Serve with mashed potatoes and green beans for a full meal.

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Mexican Pork ChopsThe best thing about pork chops is how customizable they are. Here, cumin and chili powder adds some spice, and cocoa powder adds some depth to the sauce. Since the recipe calls for jarred salsa, you can choose your heat level.

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Glazed Smoked Chops with PearsPears, balsamic vinegar and honey add a sweet tanginess to this simply prepared dish. When making pan-seared pork chops of any kind, make sure the pan is hot enough for perfect browning.

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Lemon-Dijon Pork Sheet-Pan SupperThanks to a sheet pan loaded with Brussels sprouts and sweet potatoes, youre getting a good dose of nutritious value out of this meal. Make sure to cut the vegetables fairly small so they cook perfectly tender by the time the pork is done.

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Pork Chops and BeansThe slow cooker is best used when you just dont want to turn on the stove, whether its in the heat of summer or cool nights in winter. Pork chops with two kinds of beans, aromatics and sweet chili glaze is fantastically hearty any time of year.

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Pork Chops with GlazeA sweet and tangy glaze is just what you want for grilled pork chops. Marinate the meat overnight (it wont get mushy) for the best flavor, and make sure to grill to the right temperature so they dont get overdone.

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Special Pork ChopsWhen a pork chop recipe has only three ingredientsmeat, jarred salsa and a smidge of oilget the best meat you can find and a great salsa. Here are the best salsa brands according to our expert cooks.

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Cuban-Style Pork ChopsPiled with Swiss cheese, ham, pickles and mustard, these pork chops are almost like Cubano sandwiches without the bread. A side of black beans, rice and some cool and minty mojitos wouldnt be out of place on the table.

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Baked Pork Chops with StuffingYou can make your own stuffing with day-old bread, but buying packaged stuffing works just as well. Using cream of mushroom soup as a gravy is an easy shortcut for this homey dish.

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Pork Chops n PierogiNo one said pierogi had to be a meal by themselves! Serve the potato dumplings with apples, onions and pork chops for dinner. Frozen peirogies make this a quick and easy dish.

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Greek Pork ChopsThese are like Greek souvlaki in pork chop form. The marinade made with lemon, oregano, garlic and spices adds so much flavor to grilled chops. This summer orzo salad is the perfect accompaniment.

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Zippy Breaded Pork ChopsThe zip in these pork chops comes from the ranch dressing used as the liquid base before they get dredged in bread crumbs. It helps the coating to stick to the chops just like egg would, and adds a ton of flavor and seasoning. If you enjoyed this recipe, then learn how to make ranch pork chops.

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Almond-Crusted Chops with Cider SauceFinely ground almonds help give these pork chops a crunchy outer coating, which pairs well with the tangy, creamy cider sauce. Pair with roasted root vegetables, and this dish is like autumn on a plate.

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Cinnamon-Apple Pork ChopsLike many on this list, this pork chop recipe comes together with staples you probably already have on hand. Cook the apples with brown sugar, warm spices and pecans to complement the chops.

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Air-Fryer Pork ChopsPut your air fryer to work. These air-fryer pork chops get their rich flavor from Creole seasoning and Parmesan cheese. Learn how to make the perfect pork chop seasoning.

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Chipotle-Raspberry Pork ChopsCheck out this spicy-sweet combination: raspberries and chipotle peppers! With little prep time, this super-fast dinner comes together quickly but tastes like you cooked for hours.

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Pork Chops with Creamy Mustard NoodlesNoodles in a zesty, creamy mustard sauce are just what you want with these simply prepared pork chops. It all comes together rather quickly, tooperfect when you need dinner in a flash.

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Savory Stuffed Pork ChopsBaked stuffed pork chops are a lot easier than you think. The trick is making the right size slit along the side of the chopnot too deep or long, but big enough for a few spoonfuls of this simple stuffing mixture. Add a side of vegetables and youve got a foolproof meal.

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Maple-Glazed Pork ChopsThanks to apple cider vinegar and maple syrup, this sweet and tangy glaze turns everyday pork chops into something special. These go great with homey sides like scalloped potatoes, green beans and applesauce.

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Lemon-Garlic Pork ChopsJust a few ingredientsincluding lemon, garlic and cayennemake a zippy pork chop any night of the week. Make extra spice rub and keep it handy for future chops or even chicken.

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Sage Pork Chops with Cider Pan GravyThe sauce is the star of this pork chop show. After browning sage-rubbed chops, use broth to pick up the brown bits left behind, then add apple cider and cream. Serve with rice, noodles or couscous to soak up the extra gravy.

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Pork Chops with Nectarine SalsaA great spice rub can transform any cut of meat, and this one filled with cumin, chili powder and paprika adds a ton of flavor to pork chops. The nectarine salsa is a perfect complement to the meat; use peaches if thats what you have handy.

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Pineapple-Dijon Pork ChopsUsing pineapple preserves as a base for this zippy sauce is great because its already reduced and sweetened. Make it even better by adding some fresh herbs to the pan while the sauce simmers, like a sprig of rosemary or thyme.

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Pork Chops & Acorn SquashPork chops and acorn squash cooked low and slow feels like the perfect meal for chilly nights. Orange juice both adds flavor and helps tenderize the meat, and brown sugar brings just enough sweetness to the dish.

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Tender Sweet n Sour Pork ChopsA quick sweet and sour pork made with just a few ingredients (soy sauce, brown sugar, cider vinegar) is a great weeknight go-to. Serve with rice and steamed vegetables for a complete meal.

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Basil Pork ChopsThese pork chops are a cinch to make, and all you need is what you already have in the spice cabinet: dried basil, chili powder and brown sugar. Pair with your favorite sides, like mac and cheese or baked potatoes.

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Pork Chops with Honey-Garlic SauceWhen serving pork chops with a simple glaze like this one, you want to make sure not to overcook the meat. To keep the pork chops from drying out, keep a thermometer handy and remove them from the pan as soon as they reach 145.

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Slow-Cooker Pork ChopsLean meat like pork chops do really well in a slow cooker, and theyre super adaptable. For a sweet and spicy variation on this savory recipe, brush the pork chops with barbecue sauce before adding to the slow cooker, or mix in ground mustard, apple cider vinegar and brown sugar when youre finishing the sauce.

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Baked Saucy Pork ChopsBone-in pork chops are more flavorful and juicy than boneless, but you can use either in this recipe. The sauce is one of the easiest, made with pantry staples and a few spices.

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Hawaiian Pork ChopsBig chunks of pineapple and a sweet and tangy sauce make rice a shoo-in side for this pork chop recipe. Add some vegetables, and the combination of flavors will remind you of a sweet-and-sour stir fry.

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Braised Pork Loin ChopsUse dried herbs like rosemary and sage in this simple pork chop recipe. Even though you cook the pork chops on the stove in minutes, the meat still comes out tender. This nutty wild rice is a great earthy side dish.

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Pork Chops & MushroomsTarragon is a wonderful herb to cook with and has a subtle licorice taste that lends itself to buttery sauces like the one in this pork chop recipe. You can use dried, but fresh works just as well. Have extra? Here are some of our favorite recipes to make with tarragon.

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Five-Spice Glazed Smoked ChopsMake your own five-spice powder with cloves, cinnamon, anise and nutmeg, or buy one of your favorite brands. These pork chops are great either pan-fried or grilled.

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One-Skillet Pork Chop SupperCook pork chops in the same pan as your vegetablesin this case potatoes, onions and carrotsbefore making a sauce. Comforting and quick, the all-in-one meal makes cleanup a breeze.

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The post How to Make Ranch Pork Chops appeared first on Taste of Home.

What is a blini?

Blinis are small, unsweetened pancakes served throughout Eastern Europe, though they enjoy particular popularity in Russia.Typically, blinis are made smallbetween 2 and 3 inches across. They look much like pancakes and have a similar texture.

These bites can be topped with everything from honey to smoked fish.

Blini vs. Blintz

These two foods have similar names but are actually quite different. Blintzes are made with a thinner batter, which creates a much thinner end product. Blintzes are topped with assorted fillings and then rolled into small bundles. They have a soft, fluffy structure while still being very thin.

Blini vs. Crepe

Just like blintzes, crepes are much thinner than blini. Crepes are incredibly thin and are served either folded and topped with assorted ingredients or rolled and filled as you see fit.

Blini Ingredients

• Buckwheat flour:Traditional Russian blinis use buckwheat flour. This grain (technically a pseudo-grain) has an earthy flavor and slightly coarse texture.
• Baking powder:Some blini recipes are leavened with yeast, others with baking powder. Our Test Kitchen prefers the baking powder method for easy results. Before you begin, be sure to test your baking powder to make sure it’s still good and will give the blini the right lift.

How to Make Blinis

Our blini recipe was developed by our Test Kitchen’s all-star recipe editor and tester Maggie Knoebel. She took inspiration from traditional blinis and created a recipe that doesn’t require much fuss.

Ingredients

• 3/4 cup 2% milk
• 1 egg, room temperature
• 2 tablespoons butter, melted
• 2/3 cup all-purpose flour
• 1/3 cup buckwheat flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder

Directions

Step 1: Whisk up the blini batter

In a large bowl, whisk the milk, egg and melted butter together. In another bowl, mix the dry ingredients: flour, salt and baking powder.

Add the dry ingredients to the wet and whisk until fairly smooth. A few small lumps are OK here.

Step 2: Cook the blinis

Heat a large nonstick skillet over medium heat. Dollop heaping spoonfuls of the batter into the hot skillet. Like pancakes, cook until bubbles form on top and the underside is goldenabout 2 minutes. Then flip and cook until the reverse side is golden brownanother minute. Repeat this process until you’ve used all the batter. If needed, wipe the skillet between batches.

Test Kitchen Tip:If you’re making blini for a crowd, break out your electric griddle! You can portion out a dozen or more of these tiny pancakes all at once.

Blini Toppings

Just like crepes or latkes, blinis are all about the toppings. These small pancakes can be served sweet or savory, so your options are nearly limitless!

• Apples:Spoon warm homemade applesauce over blinis. Top with an extra sprinkling of cinnamon and honey.
• Blueberry:Spoon blueberry preserves (or your favorite homemade jam) over each blini. Top with goat cheese and a sprinkling of lemon zest.
• Caviar:Caviar and creme fraiche is a traditional topping for these tiny pancakes. Making a batch is a great excuse to splurge on this spendy ingredient.
• Goat cheese:Spread blinis with fresh goat’s cheese. Then drizzle with your favorite honey and garnish with fresh orange zest.
• Spicy shrimp: Dollop a bit of creme fraiche in the center of a blini. Then layer on cooked shrimp, drizzle with chili crisp and garnish with sliced green onions.
• Smoked salmon: Top each blini with pieces of smoked salmon or lox. Dollop with creme fraiche and a sprinkling of fresh dill.
• Tzatziki: Spread a teaspoon of tzatziki sauce over each blini. Then top with sliced cucumber and sprigs of dill.

How do you store blinis?

If you want to make blinis but don’t want to eat them all today, you can store them in the fridge or freezer. To heat up premade blini, arrange them in a single layer on a sheet pan and bake at 300F for 5 to 10 minutes; the time will vary on the size of your blini.

Use refrigerated blini within a day or two. Frozen blinis should be used within six months.

Blini Tips

Should blini be served hot or cold?

Blinis are typically served at room temperature. That makes these bite-sized treats the perfect party food. You can make them and even top them in advance.

This being said, blini can also be enjoyed hot out of the pan. Be mindful of how you top hot blini, though. Ingredients like creme fraiche and sour cream will melt if the pancake is too hot.

Do blinis need to be made with buckwheat flour?

Buckwheat flour is very traditional in Russian blini recipes. This flour isn’t necessary to make the recipe, though. You can use whole wheat or rye flour instead. These types of flour will imbue the recipe with a similar nuttiness. And if you just have all-purpose flour in the pantry, feel free to use that in lieu of buckwheat.

Are blinis only served as appetizers?

Blinis are most commonly served as appetizers. These single-serve blini are often smallabout 3 inches across. However, blinis don’t need to be limited to a snack. You can make larger blini and serve them as a main course. Top them however you choose and serve with a green salad.

The post How to Make Blinis and How to Top Them appeared first on Taste of Home.

Craving luscious apple pie flavor but don’t want the hassle of actually baking a pie? The Barefoot Contessa has you covered with her apple pie bars.

This 13×9 dessert has a tender, sweetened bottom crustbut no rolling pin is necessary. Ina simply presses the dough into the pan, then throws it into the oven to bake. The crust is topped with lots of juicy apples cooked with butter and cinnamon. Walnuts in the top layer give the bars a little extra crunch.

It’s so Ina to create a treat like this that perfectly captures the best flavors of the season! Like most of her favorite recipes, the bars are simple, flavorful and elegant. This dessert is versatile enough to be a casual weeknight dessert or the perfect finish for a friend’s dinner party.

How to Make Ina Garten’s Apple Pie Bars

Ina’s recipe makes 12 thick bars. With the prep, baking and cooling steps, the bars take a little over two hours from start to finish. However, we recommend allowing extra time for baking to be sure the crusts are properly browned.

Ingredients

Crust:

• 1 pound (4 sticks) unsalted butter, softened (This brand is Ina’s favorite butter for baking!)
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar, lightly packed
• 2 teaspoons pure vanilla extract
• 4 cups all-purpose flour
• 1-1/2 teaspoons kosher salt
• 1/2 cup chopped walnuts
• 1 teaspoon ground cinnamon

Filling:

• 1-1/2 pounds Granny Smith apples: peeled, quartered, cored and sliced into 1/8-inch thick slices
• 1-1/2 pounds Golden Delicious apples: peeled, quartered, cored and sliced into 1/8-inch thick slices
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 4 tablespoons unsalted butter

Directions

Step 1: Make the dough

Preheat the oven to 375F. Line the bottom and sides of a 13×9-inch baking pan with parchment paper. (Our Instagram Reel shows you how to perfectly cut that parchment.)

Place the softened butter, granulated sugar, brown sugar and vanilla into the bowl of a stand mixer with a paddle attachment. (Or, for a hand mixer, use a large bowl.) Blend the ingredients on medium speed for two minutes until the mixture is light and creamy.

Sift the flour and salt together in a separate bowl; run the mixer on medium-low speed as you slowly add in the dry ingredients. Scrape the bowl once or twice and mix until everything is just combined.

Step 2: Bake the bottom crust

Set aside one-third of the dough. Drop the rest of the dough in clumps over the bottom of the prepared pan. Press the dough down with your fingers to make an even layer across the bottom of the pan and a half-inch up the sides. Refrigerate the dough in the pan for 20 minutes. Then, bake for 18-20 minutes or until the crust is golden brown. Move it to a rack to cool.

Editor’s Tip: The dough will be sticky; flour your hands to make it easier to press the dough. Or, if you’ve been saving butter wrappers like we told you to, now’s the time to use them! The buttered side is the perfect tool to easily press out the dough.

Step 3: Create the topping

Lower the oven temperature to 350. Place the dough that you set aside into a mixing bowl; add in the chopped walnuts and teaspoon of cinnamon. Pulse the mixer until everything is combined. Hold this topping aside.

Step 4: Make the apple filling

Add all of the sliced apples and lemon juice to a very large bowl, and stir them together to coat the apples in the juice. Add in the 1/4 cup of granulated sugar, a teaspoon of cinnamon and ground nutmeg, and mix everything together. (We chose to double the cinnamon and add an extra dash of nutmeg, to make the apples even more delectable!)

Melt the four tablespoons of butter in a large pot over medium heat. Add in the apple mixture, and bring it to a simmer. Cook the mixture, stirring often, for 12-15 minutes until most of the liquid has evaporated, and the apples are very soft.

Step 5: Assemble

Spoon the apple filling over the baked crust, making an even layer and leaving a 1/2-inch border all around. Take the dough topping and drop pinches of it all over the top of the apples; the top won’t be completely covered, but just distribute the dough clumps evenly.

Step 6: Bake

Slide the pan into the oven and bake it for 25-30 minutes, or until the topping is browned. Move the pan to a cooling rack and allow it to cool completely. Once that’s done, use the edges of the parchment paper to lift the whole thing out and onto a cutting board. Pull the parchment out from underneath. Slice the bake into 12 bars and serve.

Editor’s Tip: The baking times above are Ina’s recommendations, however, we found it took anywhere from five to 15 minutes longer to get a golden-brown top and bottom crusts. To be safe, allow a little extra time just in case the bars need longer in your oven, too.

How to Store Apple Pie Bars

To keep them fresh, cover the bars with plastic wrap or in storage containers and store them in the fridge for up to five days. You can enjoy them cold or warm them up on a baking sheet in a low oventhe bars are delicious either way.

Tips for Making Apple Pie Bars Like Ina Garten

What apples are best for this recipe?

Ina likes a mixture of lightly sweet Golden Delicious and tart Granny Smith apples. They balance each other nicely and the tartness is very tasty inside the sweetened crust. These apples also hold their shape after baking so that the filling isn’t too mushy. Feel free to experiment with other sweet and tart favorite baking apples, such as Honeycrisp, Cortland, Gala, Northern Spy, Pink Lady and Fuji.

Can I substitute other nuts?

Absolutely! Chopped pecans, almonds, hazelnuts and macadamia nuts are all great choices to pair with this apple dessert. To coax the best flavor from any variety, lightly toast the nuts in a skillet for a minute or two, until they’re fragrant and just starting to brown.

How do I get the parchment paper to stay in place?

Ina’s favorite trick to keep the long parchment paper sides from sliding or falling into the pan is to use small binder clips. (Make sure the clips are metal.) Simply clip them over the parchment onto the edges of the baking pan. (Binder clips are one of our Taste of Home pros’ favorite kitchen gadgets.)

The post I Made Ina Garten’s Apple Pie Bars and I Like Them Even More Than Apple Pie appeared first on Taste of Home.

There are a few interesting ingredients along the way that make this meat loaf an intriguing twist on the classic recipelike shredded carrots, pecorino and fresh thyme.

How to Make Erin French’s Meat Loaf

Ingredients

Meat loaf:

• 2 cups (1/2-inch-diced) bread cubes, such as crusty sourdough
• 1/2 cup whole milk
• 2 large eggs, lightly beaten
• 3/4 cup grated carrots
• 1/2 cup chopped shallots
• 1/2 cup grated pecorino cheese
• 1-1/2 pounds ground beef
• 1-1/2 pounds ground pork
• 2 tablespoons fresh thyme leaves
• 2 teaspoons kosher salt
• 6 to 8 twists of a pepper grinder

Glaze:

• 3/4 cup ketchup
• 1/2 cup packed light brown sugar
• 1 tablespoon Dijon mustard

Directions

Step 1: Soak the bread

Preheat the oven to 375F.

In a large bowl, add the bread cubes, whole milk and lightly beaten eggs. Mix to combine and allow to soak while you prepare the remaining meat loaf ingredients.

Step 2: Mix the meat loaf

To the bowl, add the grated carrots, chopped shallots, pecorino cheese, ground beef, ground pork, fresh thyme, salt and pepper. Mix with your hands until combined. Do not overmix! You don’t want the finished meat loaf to be tough.

Divide the mixture between two 9 x 5-inch loaf pans and set aside.

Step 3: Make the glaze

In a medium bowl, stir together the sugar, ketchup and mustard. Brush the top of each meat loaf with a thick coat of the glaze.

Step 4: Bake the meat loaf

Transfer to the oven and bake until an instant-read thermometer inserted in the middle registers 150, about 45 minutes.

Step 5: Rest and serve

Let the meat loaves rest for 10 to 15 minutes, unmold from the pans, cut into slices and serve.

Here’s What We Thought

We can see why this meat loaf recipe has survived the test of time in Erin French’s family! It’s the perfect combination of a traditional homestyle meat loaf that we all know and love, along with a few surprising additions that make it stand out.

The cornerstone of Erin French’s meat loaf recipe is the addition of grated carrot to the mix. She says this was the signature ingredient of her dad’s recipe and what makes it so special. Erin suggests grating the carrot on the coarsest part of a box grater, since she really wants you to see the carrot in every slice. We loved this addition and found it added a pleasant sweetness and unique texture.

Another interesting twist in this version of meat loaf is that Erin calls for 1/2-inch cubes of bread instead of fresh bread crumbs or torn bread. Again, this results in small pieces of bread throughout each slice of meat loaf, adding texture and interest. While she and Ina used sourdough on the show, Erin noted that her dad would use the leftover heels of soft white bread from the end of breakfast service at his restaurant.

Finally, we like the flexibility this recipe provides. Erin prefers to use pecorino cheese in the meat loaf, but her dad would often toss in a handful of mozzarella. While she likes the saltiness and flavor that comes from the sheep’s milk cheese, she allows the home cook leeway to use whatever cheese they happen to have on hand.

In the end, this recipe has taken up residency in my kitchen as part of our regular meal rotation!

The post We Made Erin French’s Meat Loaf Recipe, and It’s Going to Be Our New Sunday Night Dinner appeared first on Taste of Home.

After an indulgent and comforting platter of Giada’s sheet pan lasagna, I may not have had room for a slab of tiramisu, but her lemon ricotta cookies sounded like the perfect finish to my Italian feast.

Lighter than air, infused with fresh lemon juice and zest, and finished with just the right amount of sweet lemon glaze, it’s no wonder why Giada De Laurentiis‘ lemon ricotta cookies have gone viral.

What is lemon ricotta made of?

If you’ve never made cookies with ricotta cheese and lemon before, you’re in for a treat. In baking, ricotta cheese works similarly to cream cheese or sour cream. It adds extra fat to the batter, contributing moisture and tenderness. The resulting cookies are incredibly soft, with a texture reminiscent of a cake or muffin.

Why are Giada’s lemon ricotta cookies so popular?

People love Giada’s lemon ricotta cookies because they transport you straight to the Amalfi Coast with just one bite. Their bright lemon flavor and melt-in-your-mouth, tender crumb is very different from other lemon cookie recipes. Beyond being unique and downright delicious, her lemon ricotta cookies are easy to make, so they’re perfect for beginner bakers.

Giada De Laurentiis’ Viral Lemon Ricotta Cookies

This recipe makes about 4 dozen cookies.

Ingredients

• 2-1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 stick unsalted butter, softened
• 2 cups granulated sugar
• 2 eggs, at room temperature
• 1 container (15 ounces) whole milk ricotta cheese
• 3 tablespoons freshly squeezed lemon juice
• 1 lemon, zested

Glaze:

• 1-1/2 cups confectioners’ sugar
• 3 tablespoons freshly squeezed lemon juice
• 1 lemon, zested

Directions

Step 1: Combine dry ingredients

In a medium bowl, combine the flour, baking powder and salt. Set aside.

Step 2: Beat together the wet ingredients

Combine the butter and sugar in the bowl of a stand mixer. Cream the butter and sugar together on a medium speed until light, fluffy and pale in color (about 5 minutes). Next, beat in the eggs, 1 at a time, mixing after each addition until fully incorporated. Add the ricotta cheese, lemon juice and lemon zest and combine.

Editor’s Tip: Don’t skip the fresh lemon. While bottled lemon juice is convenient, it misses the mark in recipes where lemon is the primary flavor. For this recipe, grab a citrus juicer and zesteror try this easy lemon juicing hack.

Step 3: Combine and chill

Gently fold in the dry ingredients, mixing until they’re just combined into the dough. Cover the bowl with plastic wrap and refrigerate the dough overnight.

Editor’s Tip: Take care not to overmix the cookie dough as it will develop the gluten in the flour too much and result in dense cookies with a tough texture.

Step 4: Bake

Preheat the oven to 375F.

Line a baking sheet with parchment paper and scoop the dough (about 1-1/2 tablespoons) onto the baking sheets. Heaping mounds is fine; no need to roll the dough into balls. Bake for 12 to 15 minutes, until cooked through but still pale. Remove from the oven and let the cookies rest on the baking sheet for 15 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining dough.

Step 5: Mix up the glaze

While the cookies finish cooling, combine the powdered sugar, lemon juice and lemon zest in a small bowl and stir until smooth.

Step 6: Decorate and devour

Once the cookies are completely cool, spoon about 1/2 teaspoon of glaze onto each cooled cookie and spread over top into an even layer. Let the glaze harden for about 2 hours (or enjoy immediately if you simply cannot wait).

Editor’s Tip: If you’re feeling fancy, you could also drizzle ribbons of glaze over the cookies using a piping bag fitted with a small round tip.

Here’s What We Thought

Yum! If you love a soft-baked cookie with a pillowy, lighter-than-air texture, you’re going to love these easy lemon ricotta cookies. Actually, we’re not sure we would call these cookies. They’re more like a cross between a soft muffin top and a lemony French madeleine. At the end of the day, call them what you like. Personally, I think I’ll just call them heaven!

The post I Made Giada De Laurentiis’ Viral Lemon Ricotta Cookies, and They’re Heavenly appeared first on Taste of Home.

Meal kits take the effort out of meal planning but none of the variety and quality. EveryPlate is the latest of many that I’ve tried. Owned by the HelloFresh Group and touted as the company’s most affordable service, this kit did not disappoint. Let’s dig into my EveryPlate reviews of each recipe in the box.

What is EveryPlate?

VIA MERCHANT

Shop on EveryPlate

We Tried It

EveryPlate Meal Kit

EveryPlate meal kits are an affordable way to have delicious recipes and all their ingredients delivered straight to your door.

Shop on EveryPlate

EveryPlate follows the same formula as most other meal kit delivery services on the market, especially those also owned by the HelloFresh Group, such as Green Chef and, of course, HelloFresh. Offering an exceptional user experience, the service allows customers to select up to six recipes with yields of two, four or six servings on a weekly basis.

The well-insulated box of ingredients for the preselected recipes then arrives on your doorstep typically by Wednesday of the given week. The family-friendly meals are as low as $4.99 per serving based on how many meals and servings you purchase, and you’ll have 26 signature, semi-customizable recipes from which to choose each week.

EveryPlate Features

EveryPlate reviews set this meal kit apart from competitors, such as Mosaic, Marley Spoon and Home Chef, mainly for its low pricea price the company is able to offer because of packaging adjustments and condensed menu options. That being said, there are still 26 meals from which to choose each week. When you sign up, you’ll have the option to select preferences such as “Quick & Easy” or “Veggie” to signal to EveryPlate which recipes to display first.

Then comes the fun part, at least for me: sifting through all the delicious-looking recipes and picking which ones I want on my plate ASAP. For my box, I chose Chicken Scallopini, Sticky Soy Pork Burgers and Creamy Corn & Bacon Chowder. I opted out of any add-ons, but you can bulk up your box with items like garlic bread, egg bites or cheesecake for a small price if you like.

The recipes are conveniently labeled with signifiers such as “Customer Fave,” “Easy Cleanup” or “30 Min or Less,” so you know exactly what you’re signing up for. And if you’re not feelin’ any of the offerings, you can skip weeks or cancel altogether at any time.

How We Tested It

My EveryPlate box arrived on a Wednesday afternoon. I immediately unpacked it and tossed all the ingredients in the fridge. The non-meat ingredients, such as sauces, veggies and grains, are compiled in a cardboard box. Then, check underneath the ice packs for your proteinsI’ve made that mistake before! Despite the packaging adjustments that partially account for the low cost of the box, the items arrived cold and in great shape. I cooked them all the very next day.

Chicken Scallopini

For those who don’t know (read: me before ordering this box), Chicken Scallopini is thinly sliced chicken that’s dredged in flour, pan-fried and served with a sauce, in this case, a lemon-garlic cream sauce. The full meal also included roasted broccoli and cubed potatoes. So, in addition to the aforementioned steps of dredging, pan-frying and whisking together a cream sauce, I also had to chop, season and bake the potatoes and broccoli.

The instructions included some helpful pointers that I might not have considered, such as adjusting the oven racks so the potatoes would bake right at the top of the oven and the broccoli would go in the middle. This lent itself to a perfect cook on both. However, I would’ve preferred the instructions had me add the broccoli halfway through the potatoes’ cook time rather than pulling them out halfway through the potatoes’ cook time so that both would’ve been hot when eating.

The dredging process was super easyI appreciated that the instructions had me sprinkle the flour over the chicken, then pat until it adhered, rather than having me add the flour to a bowl, toss the chicken in there and dirty extra pans. After the chicken was cooked, I was able to stir together the sauce in the same skillet. Achieving that smooth, lemony sauce was so straightforward.

Although one piece of chicken was on the slightly dry side, in all, it was a nourishing, filling meal that those sitting around my table really enjoyed. The potatoes were crisped to perfection, and the lemon cream sauce added a welcome brightness to this comfort-food dish. I will note, though, that it took me nearly an hour to prepare, rather than the quoted 40 minutes.

Sticky Soy Pork Burgers

When eagerly awaiting the arrival of my EveryPlate box, this is the meal about which I was most excited. And after taste-testing them all, it was certainly the most unique, in a largely positive way. The recipe entails chopping, seasoning and baking the potato wedges; making a cilantro slaw; and forming and cooking the pork patties on the stovetop (there’s also a ground beef version).

Despite feeling like something you’d find on a restaurant menu, this recipe was super easy to put together. Although I’d make some tiny tweaks were I to make it again, such as julienning the potatoes so they cooked better, seasoning the patties slightly more, or adding less mayo to the slaw, I found it to be a juicy, delicious burger that stands out from many of the tired, go-to recipes in my repertoire.

The glaze on the Sticky Soy Pork Burgers, made of soy sauce, ketchup, brown sugar, lime, ginger and a couple of other ingredients, really took things up a notch, and the potato buns were a fluffy, tender complement to the equally tender pork. Although this recipe took me 42 instead of 35 minutes to make, I could certainly see myself revisiting this recipe.

Creamy Corn & Bacon Chowder

I’ve had some really incredible salads from meal kit delivery services, so it was time to try a soup. With a few favorite ingredients of mine such as bacon, cream cheese, jalapeno and potatoes, the Creamy Corn & Bacon Chowder was a slam-dunk for me. In fact, I’d say the bacon was the highest-quality ingredient in the whole box.

First, I chopped the potatoes, onion and jalapeno. Then I sauteed the aromatics and seasonings in butter before adding flour, then milk. Next, I added milk, water, chicken stock and potatoes, and cooked until the potatoes were tender. Meanwhile, I crisped up the bacon to just my liking. Lastly, I stirred in cream cheese, some of the bacon and corn, then topped it with jalapeno, more bacon and sour cream. Easy, peasy!

Although this was my favorite recipe of the bunch flavor-wise, there were some minor drawbacks. First, the recipe required milk but did not provide it. Luckily, I keep dairy milk on hand, but at this point in time, I know many households do not. Furthermore, unlike the other meals, there were no side dishes, so I needed to make my own; this wasn’t an all-in-one kit. Lastly, it took me 45 minutes to make instead of the quoted 35.

To end on a bright note, it tasted dang good. The cream cheese added a tanginess where other corn chowders sometimes fall flat. The combination of textures with the crispy bacon, tender corn, semi-mashed potatoes and raw jalapeno was delightful. And the recipe made way more than two servings, in my opinion. Leftovers I can get behind!

Pros

• Affordable
• High-quality ingredients (especially bacon and broccoli!)
• Helpful recipe cards
• Only easy techniques and straightforward tools required
• Plentiful portions
• Flexible cancellation or pausing

Cons

• Quoted times are inaccurat

FAQ

How much is EveryPlate for one person?

Although one-serving recipes are not available, a single person could easily order from EveryPlate, so long as they’re OK with leftovers. If one person were to purchase a box of two-serving recipes, they would spend around $45 for three meals (or six total servings), $55 for four (eight total servings), $65 for five (10 total servings) and $72 for six (12 total servings). Keep an eye on meal kit sales for even better deals!

Is EveryPlate owned by HelloFresh?

Yes, EveryPlate, along with Green Chef, Factor and HelloFresh, is owned by the HelloFresh Group. Among the group’s brands, it is marketed as a valuemeal kit service.

What Other Reviewers Had to Say

This meal kit has been feeding and pleasing people all over the U.S. and Australia for long enough to accrue more than 11,000 five-star EveryPlate reviews on Trustpilot.

Joel Riecker, a five-star reviewer, loves the simplicity of the recipes. “As a longtime picky eater, I’ve been pleasantly surprised from all angles,” he says. “The value is there, especially for a family. For a single person (as in my case), it’s cheaper than eating out but tends to be a bit more than buying my own groceries. But the tradeoff of having it delivered to my door and getting out of my food rut has been worth it. I’m into my fifth box and plan to continue my orders.”

For some others, EveryPlate even offers a bonding and learning opportunity. “I have been using EveryPlate to teach my two boys to cook,” DeAnna Squires says. “They are so excited when our box arrives. We have to ‘rock, paper, scissors’ to see who gets to cook first each week. This is genius at teaching kiddos to cook. They are always so proud of the outcome.”

Cathy is a new customer and is especially impressed by the customer service, which is key for a meal kit delivery service in the event of a delayed shipment, missing ingredients, etc. “I just marvel at their customer service and the attention to every little detail, which creates an overall exceptional experience,” she says. “Great delivery; good quality/quantity of foods; perfect and easy recipes; fun perks and rewards. Did I forget to mention delicious meals? Thanks, EveryPlate!”

Product Comparison

You’ll most often find EveryPlate compared to Dinnerly, which is another meal kit service that claims to have meals for as low as $4.99 per serving. Although I admittedly did prefer my meals and the customization options from Dinnerly, they cost more money.

How is that so? Well, servings don’t cost $4.99 from either meal kit service unless you buy the maximum amount of meals and servings. So, when I ordered the smallest Dinnerly box (two 2-serving recipes), I was charged $32, or roughly $8 per serving. However, when I ordered the smallest EveryPlate box (three 2-serving recipes), I was charged $44, or roughly $7 per serving. This means that EveryPlate really has the cheapest offerings of any meal kit delivery service, especially if you’re ordering for just one or two people.

Final Verdict

You might assume EveryPlate cut corners to cut costs, but I didn’t find that to be the case. The food arrived cold and freshwith no noticeable dip in quality from other HelloFresh Group brands, such as Green Chef. The meals were easy to make, with the aid of recipe cards with comprehensive written instructions and step-by-step photos.

Although I found the recipes to be a tad bit elementary for my taste, they were still yummy and filled me up for hours. EveryPlate would be the no-brainer option for families with young kids, picky eaters, kitchen novices or anyone looking to save a buck. Just keep in mind that they might take you a little longer than the quoted time.

Where to Buy an EveryPlate Meal Kit

VIA MERCHANT

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We Tried It

EveryPlate Meal Kit

EveryPlate meal kits are available exclusively on the brand's website. Choose from 26 delicious options today for tasty dinners next week!

Shop on EveryPlate

Head to the EveryPlate website for your very own box of budget-friendly, taste-bud-wowing recipes. The smallest box, with three 2-serving recipes, costs around $45, and the largest box, with six 6-serving recipes, costs $180. You’ll be so glad you stepped up to the EveryPlate!

The post EveryPlate Review: I Tried This Meal Kit and the Quality Stays High While the Cost Stays Low appeared first on Taste of Home.