The delicious bread roll took off from there, with other bakers adding other tasty morsels to the ham filling. Today, it’s still a beloved breadand thankfully it doesn’t have to be Christmas to enjoy it.

Ingredients for Pan de Jamon

• Yeast: Make sure to have some packs of active dry yeast around for baking projects like this. It’s the key to getting your bread to rise.
• Flour: There’s no bread without flour! This slightly sweet enriched dough is simple to make and only requires all-purpose flour. If you don’t have AP, you can substitute bread flour.
• Ham: Ham is of course essential to making ham bread! Use scraps of ham if you happen to have any, or slices from your local deli.
• Olives: Green pimento olives are the most traditional ones to use in pan de jamon. They provide briny, salty bites with a touch of sweetness from the pimento. We conducted a taste test to find the best olives.
• Raisins: They may seem odd at first, but the raisins are an important component in this bread. The sweetness rounds out all the salty bits and takes this bread to the next level.

Pan de Jamon Recipe

This recipe comes to us from Taste of Home Community Cook Lorraine Hickman of Lansing, Michigan. Itmakes 2 loaves.

Ingredients

• 1/2 cup warm water (110 to 115F)
• 1 tablespoon quick-rise yeast
• 3-1/2 to 4 cups all-purpose flour
• 10 tablespoons softened butter, plus 2 tablespoons melted butter
• 1 large egg, room temperature
• 1/2 cup milk
• 3 tablespoons sugar
• 1 teaspoon salt

Filling:

• 2 tablespoons butter, melted, divided
• 1/2 pound thinly sliced deli ham, divided
• 1/2 cup golden raisins, divided
• 1/2 cup sliced green olives with pimentos, divided

Egg Wash:

• 1 large egg yolk, room temperature
• 1 teaspoon sugar

Directions

Step 1: Make dough

In the bowl of a stand mixer, dissolve the yeast in warm water. Add 1 cup flour, the butter and egg, and beat on medium speed until smooth. Add milk, sugar, salt and the remaining flour, and mix well until you have a shaggy dough.

Turn dough onto a floured surface. Knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease the top and sides of the dough ball. Cover with a towel and let rise in a warm place until doubled, about 1 hour.

Step 2: Roll out dough

Punch down dough. Turn onto a lightly floured surface and divide in half. Roll each portion into a 10×12-in. rectangle. Brush dough with the melted butter.

Layer half of the ham over one piece of dough, leaving a 1 inch edge around the perimeter. Sprinkle half of the raisins and half of the olives over the ham. Starting from a long side, roll up jelly-roll style, and pinch the seam to seal. Transfer to a parchment-lined baking sheet, seam side down. Repeat with the remaining dough.

Cover dough rolls with a kitchen towel and let rise in a warm place until doubled, about 1 hour. Meanwhile, preheat the oven to 350F.

Step 3: Bake pan de jamon

In a small bowl, whisk the egg yolk and sugar. Brush over the tops and sides of the loaves. Bake until golden brown, about 30 to 35 minutes, rotating the pan halfway through.

Allow the bread to cool so that the filling has time to set. Once it’s cooled, slice and serve.

Pan de Jamon Variations

Pan de jamon started with ham scraps, but it’s become a receptacle for many other fillings. You can substitute turkey for the ham, or dark raisins for the golden raisins. Other popular fillings include capers, almonds, bacon, and even sliced cheese like gruyere or provolone. You can also change up your olive filling.

How to Store Pan de Jamon

Pan de jamon can be stored in a well-sealed container or in plastic wrap for up to 3 days in the fridge. It can also be frozen for up to one month.

Tips for Making Pan de Jamon

Can you use store-bought bread dough for pan de jamon?

In a hurry? Store bought dough is a great substitute when you’re looking for a few less steps. Use the canisters of raw dough, or thawed frozen bread dough to bake up a delicious pan de jamon.

Can you prepare this ahead of time?

Some of this recipe can be prepared ahead of time! Go through step 1 but instead of resting your dough on the counter, store it in the fridge overnight for the first rise. The next day, pull the dough from the fridge and allow it to come back to room temperature for 30 to 60 minutes, then continue onto step 2.

The post How to Make Pan de Jamon (Venezuelan Ham Bread) appeared first on Taste of Home.

Heres the lowdown on the festive bread, plus a panettone recipe to make your own version. Youll never go back to boxed bread again.

What is panettone?

You know its the Christmas season when panettone sits at the end of the grocery aisles. Pronounced pan-eh-toh-neh, the Italian sweet bread is no fruit cake. Light and poofy, slightly sweet and buttery, filled with fruit and sometimes nuts, the Italian staple is festive and deliciousand it can be served for dessert or breakfast.

Panettone starts with a soft, brioche-like dough that needs to proof overnight. Baked in a paper liner or mold, the finished bread is easy to wrap and tie with a ribbon for a gift. The trick to getting the classic shape is to hang the bread upside down to cool. Other than that, you can add in whatever dried or candied fruits you like to make it your own.

Panettone origins can be traced back to the Roman Empire, but Milan is the birthplace of the more modern, boxed variety we see today. In the early 20th century, Italian bakers started making the breads for wider market appeal, packing them in colorful boxes with ribbons for easy gifting. And while boxed panettone makes a nice food gift, homemade panettone is even better.

Is panettone a cake or bread?

Panettone is more bread than cake but is easily mistaken for the latter. We blame fruit cake. Dotted with raisins, candied citrus and sometimes nuts, many think panettone is similar to the rich, dense, heavily spiced Christmas dessert. Instead, panettone bread is light and airy with a high dome, crispy top and fluffy interior.

How to Make Your Own Panettone

Ingredients

• 5 cups all-purpose flour, divided
• 1 tablespoon quick-rise yeast
• 2/3 cup warm water (110 to 115F)
• 1/2 cup sugar
• 2 teaspoons vanilla extract
• 1 teaspoon salt
• 5 large eggs, room temperature, lightly beaten
• 3/4 cup butter, softened
• 1/2 cup raisins
• 1/2 cup golden raisins
• 1/4 cup chopped candied orange peel

Topping:

• 1 large egg
• 1 tablespoon water
• 1/4 cup sliced almonds
• 1 tablespoon coarse sugar

Tools

• Paper molds: These paper molds from Novacart are perfect for this panettone recipe. Not only do they help keep the bread shape nice and round, theyre easy to skewer for the cooling process. Also they make the breads look nice and professional when gifted!
• Metal skewers: Youll need a good sturdy skewer in order to hang the panettone upside down for cooling. These metal skewers are perfect. You can also use wooden or bamboo skewers.
• Digital thermometer: The Thermapen One is our Test Kitchens preferred digital thermometer for all grilling and baking needs. This helps you know when the panettone can come out of the oven.

Directions

Step 1: Make a sponge

In a large bowl, combine 1 cup of flour, the yeast and warm water. Cover the bowl and let the yeast mixture stand until doubled, about 30 minutes.

Step 2: Make the dough

In the bowl with the sponge, gradually beat in the remaining 4 cups of flour, plus the sugar, vanilla and salt. Beat in the eggs until blended. Switch to the dough hook on your mixer, and mix on medium speed until a smooth stiff dough forms, about two to three minutes. Beat in the butter, 1 tablespoon at a time, mixing well after each addition. Beat the dough on medium speed for another 5 minutes, then stir in the raisins and orange peel.

Step 3: Give the dough a rest

Gently transfer the dough to a greased bowl (it will be sticky), and cover with plastic wrap. Refrigerate the dough overnight.

Test Kitchen Tip: With a longer rise in the fridge, the yeast gets more time to do its work. The fermentation process happens more slowly, which adds flavor and flexibility to the dough. It helps with shaping the dough the next day, and makes it taste great.

Step 4: Shape the dough

Turn the dough onto a lightly floured surface, and gently shape into a ball. Place the ball in a 7-in. wide x 4-in. tall paper panettone mold. Cover and let the dough rise in a warm place until its almost doubled, about 90 minutes.

Test Kitchen Tip: If you forgot to order the paper molds, you can also use a 10-in. cake pan with high sides, or even a 9-in. tube pan. But make sure to use parchment rounds in the bottoms.

Step 5: Bake the panettone

Preheat your oven to 350. Lightly beat the egg and 1 tablespoon of water. Gently brush the egg over the dough and sprinkle with almonds and coarse sugar. Bake the panettone bread until it turns a golden brown, about 1-1/4 to 1-1/2 hours. To prevent the bread from getting too brown, cover the bread with foil after about 30 minutes or halfway through.

Test Kitchen Tip: To test the bread for doneness, first check the look. It should be deep brown but not burnt. Then sound: Tap the bread; youre looking for a hollow sound. You can also check the temperature. A finished bread will read around 190 when a digital thermometer is inserted in the middle.

Step 6: Cool the bread

Insert a metal or wood skewer horizontally through the center of the loaf. Allow the bread to cool, upside down, by resting the ends of the skewer on the tops of two large heavy cans.

Test Kitchen Tip: Panettone is cooled upside down to keep the fluffy bread from collapsing. It helps retain the texture and crumb that makes panettone so special.

Tips for Making Panettone

How do you slice and serve panettone?

Because its slightly sweet and studded with fruit, panettone bread is fantastic for dessert or breakfast. The traditional way is to cut it into wedges (you can even cut it with the paper on!, but you can also go for slices that could fit into a toaster. Slather with butter or not; some people eat it with a dollop of mascarpone.

How do you store and freeze panettone?

Once the panettone is completely cooled, you can wrap it in plastic wrap or aluminum foil, and keep it in a resealable bag. It will last up to five days on the counter, but it will start to dry out before that. Panettone can be frozen, as well. Wrap the cooled bread in plastic wrap and then foil and store in the freezer for up to two months.

What are some variations of panettone?

Panettone can be flavored according you own personal preference. Add more candied citrus or less, swap in lemon for orange or vice versa, or add both. Chocolate chips are a delicious addition. Raisins or even currants can be amped up or eliminated.

What can you do with leftover panettone?

This panettone recipe is so good, theres little chance any will be leftover. But if there is, like many brioche breads, it makes the best French toast or bread pudding, including this Black Forest panettone bread pudding.

The post How to Make Panettone appeared first on Taste of Home.

What are buuelos?

Buuelos are discs of fried dough that are tossed in cinnamon sugar or sweet syrup. They’re eaten throughout Latin America, and you’ll find different toppings, doughs and even shapes from region to region. Sometimes, the fried disc is dipped in piloncillo syrup; other times it’s coated in cinnamon sugar, like in this recipe. Though traditionally enjoyed around Christmas and New Year’s for good luck, this delicious pastry is tasty all year long.

What’s the difference between buuelos and sopaipillas?

Sopaipillas are another delicious fried dough dish that has roots in New Mexico and South America. Buuelos and sopaipillas are made with a similar dough, except the buuelos dough contains eggs. The flat discs of buuelos have more of a crispy and flaky texture, whereas sopapillas are puffier, like Native American fry bread. Both buuelos and sopaipillas can be topped with cinnamon sugar, and sopaipillas are often drizzled with honey instead of piconcillo syrup.

What’s the difference between a Mexican buuelo and Colombian buuelo?

While the Mexican buuelos are rolled out into flat discs, Colombian buuelos are altogether different. Slightly savory, round and filled with cheese, Colombian buuelos are another delicious take on buuelos. They tend to be made with cassava flour, tapioca or cornstarch, producing a texture that’s chewy on the inside and crispy on the outside. The biggest similarity, though, is that they’re a popular Christmas treat, just like the Mexican buuelos.

Ingredients for Buuelos

• All-purpose flour: Use regular AP flour for the best texture.
• Sugar: These buuelos use cane sugar in the topping as well as in the dough itself.
• Baking powder: Baking powder is an important leavener, which allows the dough to rise.
• Cinnamon sugar: Use a cup of sugar with a tablespoon or two of cinnamon to make the perfect cinnamon sugar mix for dusting.
• Frying oil: You’ll need a high heat oil for frying, such as vegetable or canola. Stay away from oils with a low smoking point like olive oil.

Buuelos Recipe

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 teaspoons butter, melted
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/3 to 1/2 cup water
• 1/2 cup cinnamon sugar
• Oil for deep-fat frying

Directions

Step 1: Make dough

In a large bowl, combine the flour, sugar, baking powder and salt. In a separate bowl, whisk together the melted butter, egg and vanilla. Add the wet ingredients to the dry ingredients, and mix well until the mixture is crumbly. Add water gradually, mixing into the dough. Knead until you form a firm ball.

Let the dough rest, covered, for 30 minutes.

Step 2: Shape dough

Use a dough scraper to divide the dough into 18 pieces. Shape each piece into a ball.

On a lightly floured surface, use a rolling pin to roll out each ball into a thin 6-inch circle. Repeat with remaining dough.

Step 3: Fry dough

Have a plate with paper towels ready next to your frying station.

In a large cast-iron skillet with tall sides, heat oil over medium-high heat. Fry dough circles one at a time, until puffed and golden, about 45 seconds on each side. Use tongs to flip buuelos and pull them from the oil. Place them on the paper towels to strain, then sprinkle with cinnamon sugar immediately.

Serve as whole pieces or break into smaller pieces to share.

How to Store Buuelos

Since the light, crisp texture of buuelos is one of the best parts, you’ll want to try and keep that texture as long as possible. Store buuelos on the counter covered with a towel for a couple of days. For longer, store in an air-tight container at room temperature for up to five days. You can reheat them in the oven for 5 to 10 minutes.

You can even freeze them if you’d like. After frying, allow them to cool and then wrap them individually in plastic wrap or foil and freeze. Reheat in the oven at 300F for about two minutes.

Tips for Making Buuelos

What other toppings can you put on buuelos?

There are many different topping variations for buuelos. The most popular is a sweet syrup made from piloncillo, a special Mexican evaporated cane sugar. You can also dust them in sugar mixed with cardamom or nutmeg for a delicious twist.

What do you serve with buuelos?

Since buuelos are eaten around Christmastime, they’re served alongside other traditional Mexican Christmas foods. They’re also served with a glass of Mexican hot chocolate or atole.

Can you make buuelos ahead of time?

You can make the buuelos dough ahead of time and keep it in the fridge for up to two days. When you’re ready to make the buuelos, continue with step 2 as normal.

The post How to Make Mexican Buñuelos appeared first on Taste of Home.

What is Rosca de Reyes?

This celebratory Christmas food, also known as Three Kings Cake, is eaten on Epiphany, or Three Kings Day, which takes place 12 days after Christmas (January 6). It symbolizes the Three Kings bringing their presents to baby Jesus. Similar to the New Orleans King Cake, it also has a hidden baby figurine inside!

Rosco de Reyes is also known as Twelfth Night or Epiphany Bread in Spain.

What happens when you get the baby Jesus in Rosca de Reyes?

The little baby baked inside of the rosca is arguably the best part. The figurine symbolizes the baby Jesus, and whoever finds it is in for a task! They’re charged with making the tamales for the whole family for Candelaria Day less than a month later on February 2.

What’s the difference between Rosca de Reyes and King Cake?

Rosca de Reyes and King Cake have the baby in common, but there are plenty of other differences. King cakes are French in origin, and are denser cakes than roscas, which have a rich buttery dough like brioche. The cakes are also decorated differently: roscas with dried fruits, and king cakes with glazes and sprinkles. But they’re both enjoyed during Epiphany, and they’re certainly both delicious.

Key Ingredients for Rosca de Reyes

• Yeast: Use active dry yeast for this recipe. It’s easy to use, and it’s the key to getting your dough to rise.
• Flour: Bread flour will give you the light texture you’re going for here, but all-purpose flour will work in a pinch.
• Orange flavoring: Use fresh orange zest for the best and most natural flavor for this cake.
• Dried fruit toppings: Dried fruits are essential to giving your crown cake such an ornate look. Guava or quince paste are popular toppings, as are candied cherries.

Rosca de Reyes Recipe

This Rosca de Reyes recipe comes to us courtesy of Taste of Home Community Cook Susan Bickta. It makes one large loaf.

Ingredients

Tangzhong:

• 3 tablespoons water
• 3 tablespoons whole milk
• 2 tablespoons bread flour

Dough:

• 1/2 cup warm water (110 to 115F)
• 4-1/2 to 5 cups bread flour
• 3/4 cup sugar
• 1/4 teaspoon salt
• 1 package (1/4 ounce) active dry yeast
• 3 large eggs, room temperature, beaten
• 1/2 cup butter, softened
• 4 teaspoons grated orange zest
• 1/2 cup dried cranberries

Streusel:

• 1/4 butter, softened
• 1/2 cup all-purpose flour
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 ounce semisweet chocolate, grated

Egg Wash:

• 1 large egg, room temperature
• 2 tablespoons whole milk
• 2 tablespoons green candied cherries
• 1/2 cup guava or quince paste

Directions

Step 1: Make the tangzhong

In a small saucepan, make the tangzhong, a water roux, by combining water, whole milk and bread flour. Cook over medium heat until thickened, about two to three minutes. Transfer to the bowl of a stand mixer and let cool.

Step 2: Make the dough

Add 1/2 cup warm water to the water roux and mix with a dough hook on low until combined. Add 4 cups flour, plus the sugar, salt, yeast, eggs, butter and orange zest. Knead until smooth and elastic, about six to eight minutes, adding more flour as needed. Mix in cranberries.

Place dough ball in a greased bowl, turning once to grease the top and sides. Cover with a towel and let rise in a warm place until doubled, about 1-1/2 hours.

Step 3: Shape dough

Punch down dough. Turn onto a lightly floured surface. Roll dough into a long rope, pinching the ends together to form a large oval. Place on a parchment lined baking sheet. Cover again and let rise in a warm place until almost doubled, about 1 hour.

Step 4: Make the streusel

Meanwhile make the streusel. In a large bowl, beat the butter, chocolate, flour, sugar and vanilla until combined, to make a chocolate dough. Roll this dough between two pieces of waxed paper into a rectangle. Use a knife or pizza cutter to cut it into 1 inch strips.

Step 5: Decorate and bake

Preheat oven to 350F.

In a small bowl, whisk egg and milk and brush mixture over risen dough. Decorate the oval with strips of the chocolate streusel mixture and candied fruit, laying strips of guava paste over the ring and dotting with cherries.

Bake until golden brown, 25 to 30 minutes. Cool slightly, slice and serve.

Recipe Variations

• Change the toppings: Other toppings can be used to change up your rosca. Popular toppings include walnuts, pecans and prunes.
• Make it sweeter: In some parts of Mexico, roscas are filled with dulce de leche and decorated with grated coconut!
• Fill with nuts and cream: One variation of roscas is Rosca de nuez, filled with walnuts and pastry cream.

How to Store Rosca de Reyes

Rosca can be stored up to four days at room temperature, wrapped tightly in plastic or an airtight container. You can also freeze it for up to three months.

Rosca de Reyes Tips

How do you serve Rosca de Reyes?

If it couldn’t get any better, it’s traditional to serve Rosca de Reyes with Mexican hot chocolate. It also goes great with corn atole or champurrado.

Can you make roscas ahead of time?

Get a head start on your rosca the night before. Go through steps 1 and 2, but instead of resting your dough on the counter, leave it in the fridge overnight for the first rise. The next day pull the dough from the fridge and allow it to come back to room temp for 30 minutes, then continue to step 3.

The post How to Make Rosca de Reyes (Three Kings Bread) appeared first on Taste of Home.

What is sesame chicken?

Sesame chicken is a simple chicken dish made of cubed chicken breasts cooked in a sweet sauce and topped with sesame seeds. It’s most similar to General Tso’s chicken. The difference is that General Tso’s has a bit more heat from hoisin sauce and red pepper flakes, and it’s often made with chicken thighs rather than chicken breast.

How to Make Sesame Chicken

This recipe from Taste of Home Community Cook Cori Cooper makes four servings.

Ingredients

• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 3 tablespoons brown sugar
• 3 tablespoons honey
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 1 garlic clove, minced
• 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
• 1 cup cornstarch
• 2 large eggs, beaten
• 1/4 cup canola oil, divided
• 2 teaspoons sesame seeds
• Hot cooked rice
• Thinly sliced green onions, optional

Directions

Step 1: Create the sauce

In a small bowl, combine the first seven ingredients until blended. Set aside.

Step 2: Coat the chicken

Place the eggs and cornstarch in separate, shallow bowls. Dip the chicken in the eggs, a few pieces at a time. Then dredge through the cornstarch. Toss to coat, and shake off the excess.

Step 3: Stir fry

In a wok (or a large skillet), heat two tablespoons canola oil over medium-high heat. Add half of the chicken; stir-fry until no longer pink, 4 to 5 minutes. Remove from the pan. Repeat with the remaining two tablespoons oil and final batch of chicken.

Step 4: Mix in the sauce

Stir the sauce mixture and add it to the pan. Bring to a boil, cook and stir until thickened, 1 to 2 minutes. Return the chicken to the pan and heat through. Sprinkle with sesame seeds. Serve with rice and garnish with green onions, if desired.

Tips for Making Sesame Chicken

How to tell when the chicken is done

Because cubed chicken is much smaller than whole chicken breasts, it will not take as long to cook. After cooking for 4 to 5 minutes, you can cut into one of the cubes to see if it is no longer pink inside. The juices should run clear rather than red or pink. If there is still a pink tint or pink juices, continue cooking.

How do you make sesame chicken spicier?

Chili oil or chili sauce are two Asian sauces that will add heat to your sesame chicken recipe. You can add the oil as you cook the chicken or top the sesame chicken with chili sauce after plating over a bed of rice.

Can you make sesame chicken without a wok?

You can absolutely make sesame chicken without a wok. The rounded bowl-shape of a wok makes stir-frying a bit easier because you can toss meat or veggies without fear that they’ll land all over the stovetop. If you don’t have a wok, use a large skillet with a high lip, if possible. Cook as normal.

How to store sesame chicken

Store sesame chicken in an airtight container for up to four days. To reheat, place back in a skillet and heat through. If needed, make a little extra sauce to toss with the chicken while it reheats.

The post How to Make Sesame Chicken Just Like Your Favorite Take-Out Order appeared first on Taste of Home.

What is a kugelhopf?

Kugelhopf pronounced koo-gul-hopfis a festive bread made from a brioche-type dough. It’s flavored with almonds, citrus zest and dried fruit. This dense, rich bread is sliced and served up during the holiday season.

This bread is traditionally baked in a tall fluted pan and is decorated with whole almonds around the top.

While this bread has its roots in eastern France, it’s popular in parts of Germany, Austria and Switzerland as well as parts of Eastern Europe. This treat has mass appeal!

How to Make a Kugelhopf

Ingredients

• 3/4 cup raisins or dried cherries
• 1 tablespoon rum
• 12 blanched almonds
• 1 packet (2-1/2 teaspoons) active dry yeast
• 1 cup warm whipping cream (110-115F)
• 1/2 cup plus 1 tablespoon sugar, divided
• 2/3 cup butter, softened
• 1/3 cup shortening or lard
• 3 eggs, room temperature
• 2 teaspoons lemon zest
• 1-1/2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 4 cups all-purpose flour
• 1/3 cup sliced almonds
• Confectioners’ sugar

Tools

• Kugelhopf pan: This bread is traditionally made in a specific fluted pan. If you’re serious about this traditional recipe, you’ll want to invest in the pan that goes with it.
• Stand mixer:Make prep work easy by mixing the dough and kneading it in a stand mixer. This one from Breville is one of our Test Kitchen’s favorite stand mixers.
• Dough riser:Kugelhopf is often made during the holiday season and cooler months. To make proofing easier when it’s chilly, try a dough riser or proofing mat. It’ll gently heat the dough to help it rise.

Directions

Step 1: Steep the fruit

In a small bowl, combine the raisins (or dried cherries) with the rum and let it stand as you prep the rest of the recipe. Ideally, these ingredients should mingle for 30 minutes or more.

Step 2: Prep the pan

Grease a kugelhopf pan the same way you’d grease a Bundt pan: Coat every nook and cranny of the pan with a thin layer of shortening. Then dust with flour and tap away the excess. This will ensure the bread will come away cleanly after baking.

But that’s not all for the prep. Nestle a blanched almond into each ridge on the bottom of the pan. This is a signature finish for a kugelhopf.

Step 3: Proof the yeast

Next, it’s time to proof the yeast. Dissolve a packet of active yeast (not instant; that’s a different type of yeast) in warm cream with a tablespoon of sugar and let it sit until frothyabout 10 minutes.

Test Kitchen Tip:Aim to hit about 110F for your cream. If the liquid is too hot, it will kill the yeast and it’ll be no good. If the cream isn’t hot enough, it won’t jump-start the yeast for baking. An instant-read thermometer is your best bet for getting that temp just right.

Step 4: Make the dough

In the bowl of a stand mixer, cream together the remaining sugar, butter and shortening (you can also use lard in lieu of shortening). Make sure to beat these ingredients wellabout 5 minutes.

Then add in the yeast mixture, eggs, zest, vanilla extract, salt and 2 cups of flour. Beat on medium speed until smooth. Add in enough remaining flour (you don’t need to use it all!) until you have a soft dough.

Step 5: Knead

Continue to knead the dough with your mixer fitted with the dough hook attachment. Keep the mixer going for about 10 minutes. Then add in the raisins and sliced almonds and mix until combined.

Test Kitchen Tip:If you don’t want to knead your dough in the mixer, you can knead bread dough by hand. It will take some time and effort, but just keep at it!

Step 6: Proof

Place your kneaded dough into a greased bowl, cover it and let the dough proof at room temperature until it has doubled in sizeabout 90 minutes.

The proof time on this dough is longer than simpler bread recipes because the dough is enriched with eggs, butter and shortening. These ingredients add richness to the dough but do slow down proofing.

Test Kitchen Tip:If you find your home isn’t warm enough to proof bread (bread dough likes a warm and humid environment75 is perfect!), you can proof bread in the oven. Pop the bowl into your oven (it should be off!). Place an oven-safe dish beneath the bowl and fill it with boiling water. The oven will keep the steam and heat inside and form a proofing chamber.

Step 7: Shape the dough

After the dough has doubled in size, punch it down (that just means pressing out a bit of the air). Dust your hands with flour and shape the dough into a 12-inch rope.

Place the rope into the prepared pan. Press it down slightly to fill the crevices.

Step 8: Proof again

Then it’s time for this bread’s second proof. Cover the kugelhopf pan and let it rise until the dough is doubled in sizeabout an hour.

Step 9: Bake

At last, it’s time to bake! Bake at 350 until it’s a deep golden brown and the internal temperature hits 200approximately 60 minutes. If you find the bread is browning too quickly, you can tent it with aluminum foil.

Once fully baked, let the kugelhopf cool on a wire rack for 15 minutes. When that time is up, invert the pan and reveal your kugelhopf. Before serving, dust with confectioners’ sugar.

Test Kitchen Tip:Is your kugelhopf giving you trouble? Follow these tips for getting a cake out of a Bundt pan. You can use the same techniques to get this treat out of its pan in one piece.

Kugelhopf Tips

Can you use a Bundt pan to make kugelhopf?

If you don’t want to invest in a special pan for this recipe, you can absolutely use a Bundt pan to make kugelhopf. For best results, use a Bundt pan without a lot of sharp points or fine details.

How do you store kugelhopf?

The best way to store kugelhopf is in an airtight container or sealed in a bread bag. It will keep for several days this way.

You can also freeze kugelhopfthe whole loaf or individual slices. Wrap it tightly in plastic wrap and seal it in a zip-top bag. It’ll keep well in the freezer for three months. When you’re ready to enjoy, defrost at room temp. You can revive this bread by heating it in a 300 oven for 5 to 10 minutes.

Leftover slices (or slightly stale slices) can be transformed into bread pudding or French toast.

How do you serve kugelhopf?

Serve kugelhopf dusted with confectioners’ sugar. Feel free to slather it with good butter and enjoy as breakfast or serve it with holiday brunch.

The post How to Make Kugelhopf appeared first on Taste of Home.

What is fougasse?

Pronounced foo-gaas, this loaf is similar to focaccia, but has slash marks that, when the bread is baked, resemble a head of wheat. Fougasse has Roman origins, but nowadays is associated with the Provence region in the south of France.

Many fougasse recipes skip a topping, or just call for sprinkled sea salt, but there are so many ways to customize it. Our fougasse recipe uses a blend of herbs and cheese.

Fougasse Recipe

This recipe by Taste of Home contributor Holly Balzer-Harz is easy to make yet very impressive, so you’ll look like a French baker in no time. It makes two beautiful loaves, so you can reserve one all for yourself!

Ingredients

• 4 cups bread flour
• 1-3/4 teaspoons salt
• 1-3/4 teaspoons active dry yeast
• 2 tablespoons olive oil
• 1-1/2 cups warm water (110 to 115F)
• 2 teaspoons minced fresh rosemary or 1 teaspoon dried rosemary
• 2 teaspoons minced fresh thyme or 1 teaspoon dried thyme
• 2 teaspoons minced fresh basil or 1 teaspoon dried basil
• 2 teaspoons chopped fresh sage or 1 teaspoon dried sage leaves
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried basil
• 1/2 teaspoon sea salt flakes

Directions

Step 1: Make the fougasse dough

In the bowl of a stand mixer, combine the flour, salt and yeast. In a separate small bowl, combine the water and oil, then add them to the dry ingredients. Use a dough hook and beat on low for two minutes, then beat on medium speed for five minutes. The dough will be shaggy and sticky. Stir in the herbs and Parmesan.

Step 2: Rest the dough

Oil a large bowl, then transfer the dough into the oiled bowl. Rotate the dough ball once or twice to grease the top and sides. Cover the bowl with a kitchen towel and let the dough rise in a warm place until doubled, about one hour.

Step 3: Shape the loaf

Preheat the oven to 425F. Lightly flour your hands and your work surface. Turn the dough out from the bowl and divide it in half, then place each half onto parchment-lined baking sheets. Cover one dough ball with a kitchen towel and set it aside.

With floured hands, shape the other dough ball into a long oval.

Step 4: Score the loaf

Using a sharp knife, make one long cut down the middle of the dough, leaving 1 inch of uncut edge on each end. Then, make four smaller diagonal cuts on either side, so the dough resembles a leaf shape. Stretch the dough as needed to emphasize the cuts.

Cover the dough with a kitchen towel and set it aside while you shape and score the other loaf. Allow both doughs to rise, covered, until almost doubled, about 20 minutes. Sprinkle with salt, dried basil and additional grated Parmesan.

Step 4: Bake

Bake the fougasse loaves until golden brown, 15 to 20 minutes, rotating the baking sheets halfway through. Let the loaves cook on a rack before eating.

Fougasse Variations

Fougasse is a delicious blank slate, ready for all sorts of toppings to take it to the next level. Any topping you’d like on focaccia, you’ll love on fougasse. Try it with chopped olives and whatever hard, grateable cheese you have on hand, like Parmesan or Gruyere. Or elevate your fougasse by drizzling the oil from sun-dried tomatoes on top before baking. And of course, you can’t go wrong with the classic combo of rosemary and sea salt.

How to Store Fougasse

The best time to eat your fougasse is the day it’s made, though day-old leftovers can still be enjoyed. You can also freeze fougasse. Once it’s cooked and fully cooled, wrap it tightly in plastic wrap and store in the freezer for up to three months. To thaw, defrost at room temperature for several hours and then reheat before eating.

What to Serve with Fougasse

Fougasse can be a snack on its own, or the perfect accompaniment to so many delicious foodsfrom appetizers to the main course. Try it with olive oil dipor any creamy dip, or alongside a cheese board with your favorite cheeses. It would be lovely to dip in some warm soup in the winter, or served with a roast chicken and vegetables.

The post How to Make Fougasse appeared first on Taste of Home.

What is miso?

Miso, which likely has its roots in ancient China, is an important part of Japanese cuisine. At its most basic, miso is soybeans fermented with a fungi called koji (Aspergillus oryzae) until it becomes a thick and savory paste packed with umami flavor. Although the soy version is the most common, miso can be made out of lots of different grains and legumes, including brown rice, barley, adzuki beans and even chickpeas.

White miso is fairly mild and a little sweet, having only been aged a few weeks. Red miso, on the other hand, may be aged for years and has a richer flavor. Yellow miso is somewhere in the middle.

Many co-ops and healthy food stores carry misolook for it in the refrigerated section. If you can’t find it where you live, look for it online from producers such as Rhapsody Natural Foods and South River Miso.

Choosing Salmon

Sourcing awesome seafood isn’t always easy, so check out our guide to buying salmon to find out all the deets! I like Faroe Island salmon for its clean taste and good ethical rating. For this recipe, you’ll be looking for 6-ounce fillets. Top loin and second-cut pieces will both work perfectly.

Lots of excellent fish is frozen at sea, so don’t sweat it if the salmon at your grocery store isn’t in the fresh case: often, the freshest fish is frozen fish! If your store has a seafood department, don’t hesitate to ask the folks behind the counter for their recommendations.

Miso Salmon Recipe

Ingredients

• 3 tablespoons white miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1 tablespoon soy sauce or tamari
• 1/2 teaspoon sesame oil
• 4 salmon fillets (6 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• Sesame seeds and thinly sliced green onions

Directions

Step 1: Make the marinade

In a small bowl, whisk the first five ingredients until smooth.

Step 2: Prep the salmon

Place salmon in a large shallow dish, sprinkle with salt and pepper. (You’ll be adding some other salty ingredients in the form of miso and tamari, which is why the recipe only calls for a smidgen of salt). Pour miso mixture over salmon. Refrigerate, covered, for 30 minutes.

Meanwhile, preheat the oven to 400F.

Step 3: Cook the salmon

Place salmon, skin side down, in a foil-lined 15x10x1-inch baking pan. Bake for 10 minutes and remove from oven.

Here’s our full guide on how to cook salmon.

Step 4: Broil

Preheat broiler; broil until fish just begins to flake easily with a fork, two to five minutes.

Miso Salmon FAQs

How do you prevent the miso salmon from burning under the broiler?

Make sure that your rack isn’t too close to the broiler to give the salmon a little bit of distance from the heat. While you’re broiling, keep a super-close eye on the oven (if yours has a light, you could turn it on and watch the action). Check the salmon after 2 minutes and decide if it needs longer.

What do you serve with miso salmon?

Japanese side dishes are a natural complement to this recipe. My go-to starch would be a bowl of sticky rice drizzled with sauce from the pan. These refreshing soba noodles would also be an excellent accompaniment. For veggies, try a cucumber salad or some spicy edamame.

Want dessert? Make your own mochi doughnuts, or try one of these stellar Japanese treats.

How long does miso salmon last?

The best fish is a fresh fish! I try to eat leftover miso salmon within a day or two. One excellent thing about this recipe is that the leftovers are great cold, so add to a noodle bowl or salad the next day. You can also tuck some of the salmon into an omelette.

If you’re going to reheat the salmon, cover it in foil and put it in a 300 oven for 10 to 15 minutes.

How else can you use miso?

Once you have a jar of miso in the house, there are dozens of ways that you can use it. Miso soup is probably the most well known use, but miso is also great in salad dressing and brings a lovely umami note to this maple-miso sweet potato casserole. If you love ramen, make the miso version. If you need a noodle dish that’s a little bit quicker, check out this TikTok-famous miso pasta.

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

Key Ingredients

Here are the key ingredients for these tasty snacks.

• Cooked chicken: This recipe is made even simpler by using cooked chicken. Buy a rotisserie chicken from your local grocery, or use your leftovers from earlier in the week.
• Monterey Jack cheese: This is my personal favorite cheese to use for taquitos, though the pre-shredded Mexican blend also works well.
• Green chiles: Green chiles are beloved for a reasonso don’t skip out on this key ingredient! Buy a jar from the store to have on hand for anything from egg bake to taco night.
• Corn tortillas: 6-inch corn tortillas work best for taquitos. Warm them up ahead of time to prevent cracking when you roll them up.

Chicken Taquitos Recipe

Ingredients

• 1 medium onion, finely chopped
• 1 tablespoon canola oil
• 2 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder
• 1/4 teaspoon cayenne pepper
• 2 cups shredded cooked chicken
• 1 cup shredded Monterey Jack cheese
• 1 can (4 ounces) chopped green chiles
• 12 corn tortillas (6 inches), warmed
• Optional: Lettuce, sour cream, guacamole and salsa

Directions

Step 1: Make filling

Preheat the oven to 400F. In a large skillet over medium heat, warm the canola oil, then add the chopped onion. Stir for a couple of minutes until tender. Add garlic, cumin, oregano, chili powder and cayenne, and continue to cook a minute longer, letting the spices bloom.

Add the shredded chicken, cheese and chiles. Mix everything together until the cheese is almost melted.

Step 2: Fill taquitos

Set aside the chicken filling and wipe your skillet clean. Over medium heat, use a small splash of oil and heat tortillas one at a time for about 5 seconds per side.

Set up a rolling station with your warmed tortillas, filling, toothpicks and a greased baking sheet. Place 2 tablespoons of chicken filling over the lower third of each tortilla. Roll up tightly and secure with toothpicks, then place them on the baking sheet seam side down.

Step 3: Bake and serve

Bake until lightly browned, 7-9 minutes. Discard toothpicks. Serve with optional toppings: shredded lettuce, sour cream, salsa, guacamole or additional cheese.

Recipe Variations for Chicken Taquitos

• If chicken isn’t your thing, try it with shredded pork or beef.
• Taquitos are a great way to use leftover meat. Shred your leftover roast chicken, ribsor tender pressure-cooker beef.
• Looking for a vegetarian option? Switch up the chicken for beans, roasted potatoes or vegetables.
• Bake your taquitos in the air fryer for an option that’s just as crispy and tasty!

How to Store Chicken Taquitos

Store taquitos in the fridge for up to 5 days, and reheat by crisping up in the oven or toaster oven.

You can also freeze them for an easy dinner! Cook them off then let them cool down completely. Store in an air-tight ziplock bag. When you’re ready to use them, reheat directly from frozen in the oven or toaster oven.

Tips for Making Chicken Taquitos

Can you deep-fry taquitos?

You can definitely deep-fry taquitos! Preheat your oil to 375. Fry in batches until golden brown, about 1-2 minutes, turning often. Drain them on paper towels and enjoy immediately.

How can you keep chicken taquitos from falling apart?

The best way to keep taquitos from falling apart is to warm your tortillas before rolling them. Then work with them immediately while still warm. If cold, the tortillas will likely crack when you try to roll them.

What do you serve with chicken taquitos?

Serve your taquitos with toppings like shredded lettuce, sour cream, avocado, salsa and cheese. You can also make it a full meal by serving them with refried beans and rice.

The post How to Make Chicken Taquitos 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.

In Vietnam, people eat grilled pork for breakfast, lunch or dinner! It’s hard to pick our favorite recipe, but you can’t go wrong with Vietnamese pork chops (tht heo nng s). The pork chops burst with bright lemongrass notes, and a sweet-tangy fish sauce (nc chm) completes the dish.

Vietnamese Pork Chops Recipe

Unlike the thick pork chops most people are used to, Vietnamese pork chops are thin-cut. What makes them even more special is the combo of citrusy, smoky, aromatic and sweet flavors. These delicious chops are then dipped in fish sauce. The sweet, sour and garlicky sauce is a must!

Ingredients

• 2 lemongrass stalks, chopped
• 2 shallots, chopped
• 1/4 cup soy sauce
• 1/4 cup fish sauce
• 3 tablespoons brown sugar
• 2 tablespoons canola oil
• 3 garlic cloves, minced
• 1-1/2 pounds thin-cut boneless pork loin chops

Dipping sauce:

• 1/2 cup hot water
• 3 tablespoons sugar
• 3 tablespoons lime juice
• 2 tablespoons fish sauce or soy sauce (I recommend Red Boat Fish Sauce)
• 1 garlic cloves, minced
• 1/4 teaspoon red chili pepper (like bird’s eye chili), optional

Editor’s Tip: Add 1 teaspoon MSG to the marinade. Keep in mind, a pinch goes a long way, and MSG is not harmful to your health.

Directions

Step 1: Prepare the marinade

In a shallow dish, combine the first 7 ingredients. You can do this by hand or use a food processor to make a smooth mixture. Transfer the marinade to an airtight container, then add the pork chops and turn to coat. Refrigerate at least 4 hours, but overnight is even better!

Editor’s Tip: Tenderize your pork chops by beating them lightly with a meat mallet for no more than 10 seconds on each side.

Step 2: Make a dipping sauce

In a small, heat-safe bowl, whisk together the dipping sauce ingredients until sugar is dissolved. Cover and refrigerate until ready to serve. (This Vietnamese fish sauce will last for up to a week.)

Step 3: Cook the pork

Remove the pork chops from the refrigerator about 25 minutes before you start cooking. Drain the pork, discarding marinade. Grill pork, covered, over medium heat or broil 4 inches from heat until a thermometer reads 145F, about 5-6 minutes on each side. Let the pork chops rest for 5 minutes before serving to help maintain their juiciness.

Editor’s Tip: Yes, pork can be pink and still be safe to eat!

Tips for Making Vietnamese Pork Chops (Tht Heo Nng S)

How long should you marinate the pork chops?

Set aside at least four hours but preferably an entire night to marinate the pork chops.

Can you pan-fry Vietnamese pork chops?

Most would suggest making this recipe with fresh pork chops and throwing them on the grill for best results. But they’re also delicious pan-fried with a neutral oil. For a bit of fusion, try cooking your pork chops with unsalted butter.

If using frozen pork chops, let them thaw to room temperature before starting.

What do you serve with Vietnamese pork chops?

Pair the pork chops with steamed jasmine rice, a fried egg, sliced juicy tomatoes, sliced cucumbers and crisp lettuce leaves. Dip in as much tangy fish sauce as you desire!

These pork chops are also delicious in a fresh baguette with pickled vegetables (think Bnh m) or atop some rice noodles. If you’re short on time or ingredients, the pork chops are tasty entirely on their own.

The post How to Make Vietnamese Pork Chops (Thịt Heo Nướng Sà) 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.

Key Ingredients for Amaretto

• Sugar: The mix of brown sugar and cane sugar provide the sweetness to balance out the vodka for a smooth finish.
• Vodka: This is the base of the drink, so you want to use a high quality vodka for a delicious final product.
• Almond extract: Almond is a key flavor in amaretto. A little goes a long way.

Amaretto Recipe

Ingredients

• 1 cup cane sugar
• 1/2 cup packed brown sugar
• 1 cup water
• 2 cups vodka
• 1 tablespoon almond extract
• 2 teaspoons vanilla extract

Directions

Step 1: Make sugar syrup

In a small saucepan, bring cane sugar, brown sugar and water to a boil. Reduce heat and allow to simmer, uncovered, for 10 minutes. Cool liquid completely.

Step 2: Mix ingredients and store

Once cooled, transfer sugar syrup to a 1-quart glass jar. Add remaining ingredientsvodka, almond extract and vanilla extractand shake well. Cover with a lid and let stand in a dark place for 1-3 days to allow flavors to blend.

When it’s ready, pour into glass bottles and label them with the date. Seal tightly and store in a cool, dry place for up to 2 months.

Recipe Variations for Amaretto

• Vanilla: For a slightly different vanilla flavor, use the vanilla bean instead of vanilla extract.
• Spice: Flavor your amaretto with some whole cloves or star anise for a more herbaceous final product.

How to Store Amaretto

Store your amaretto in a cool, dark place for the best quality and longest storage. It doesn’t need to be stored in the fridge, so it makes a great centerpiece on your bar cart.

Tips for Making Amaretto

How long does homemade amaretto last?

This homemade amaretto recipe lasts for up to 2 months when stored properly. Make sure to store it somewhere cool and dark, and you’ll have it on hand for plenty of time!

What cocktails can you make with amaretto?

Amaretto makes delicious cocktails. Try it in a variety of sours, like this apple amaretto sour. Or go the sweet route with a tipsy coffee.

The post How to Make Amaretto appeared first on Taste of Home.

Giada De Laurentiis is the queen of easy, everyday Italian cooking. From comfort food favorites like her crispy sheet pan lasagna to her dreamy, soft-baked lemon ricotta cookies, we’ve never tried a recipe from her we didn’t like. Which is why we knew we had to put her 5-star chicken piccata recipe to the test.

Made in a single skillet, ready in around 30 minutes (like this one-pot sausage and basil pasta), and dripping in a beautifully indulgent lemon butter sauce with capers, it’s hard to imagine this dish will be anything less than delicious.

What does piccata mean?

The origin of the word piccata is debated. Some sources claim it is derived from the French word piquant or piquancy, meaning tart or zesty. Meanwhile, other sources attribute the term to the Italian adjective piccato, which means “pounded until flat.” Both accurately describe this beloved dishin which thin, butterflied chicken breasts are dredged in flour, pan-fried, and finished in a delectable lemon butter sauce.

Don’t miss all of our piccata-inspired recipes.

What do you serve with chicken piccata?

Chicken piccata can be served with an array of side dishes. Popular choices include buttery mashed potatoes, angel hair pasta or crisp salad with Italian vinaigrette.

Giada De Laurentiis’ Chicken Piccata Recipe

Ingredients

• 2 boneless skinless chicken breasts, butterflied and cut in half
• Sea salt and freshly ground black pepper
• All-purpose flour, for dredging
• 6 tablespoons unsalted butter
• 5 tablespoons extra-virgin olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken stock
• 1/4 cup brined capers, rinsed
• 1/3 cup fresh parsley, chopped

Directions

Step 1: Dredge

Season both sides of the chicken breasts generously with salt and pepper. Then, dredge the chicken lightly in flour and shake off any excess. Set aside.

Step 2: Cook

Heat a skillet over medium-high heat. When hot, add 3 tablespoons of olive oil and 2 tablespoons of butter. Once the butter has melted and the oil starts to sizzle, add 2 pieces of chicken to the skillet. Cook for 3 minutes per side, then remove and transfer to a plate once deeply golden on both sides.

Add an additional 2 tablespoons of butter to the skillet with 2 tablespoons of olive oil. Once hot and melted, cook the remaining 2 pieces of chicken in the same way. Remove promptly to the plate with the other browned chicken.

Step 3: Finish the sauce

Add the lemon juice, chicken stock and capers to the skillet and bring the mixture to a boil, scraping up any cooked-on bits (the fond) from the bottom of the pan. Taste the sauce and season with additional salt and pepper, if desired, then return the chicken (with its juices) to the pan.

Reduce the heat and simmer for 5 minutes, spooning the sauce over the chicken as it finishes cooking. Remove chicken to a serving platter. Then finish by melting the final 2 tablespoons of butter into the sauce and whisk vigorously until the sauce looks glossy and velvety.

Step 4: Serve

Pour the finished sauce over the chicken and garnish with fresh parsley.

Here’s What I Thought

Holy yum! If you’re looking for a restaurant-style chicken piccata recipe that can be on your table quickly with minimal effort, look no further. We followed Giada De Laurentiis’ chicken piccata recipe to a T, and the resulting dish was absolute perfection. The chicken was tender and juicy, and the satisfyingly rich butter sauce was perfectly balanced with just the right amount of bright lemon flavor. Buensimo!

The post I Made Giada De Laurentiis’ Chicken Piccata, and I’ll Never Make It Another Way Again 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.

The name “Garbage Plate” is now a registered trademark of Nick Tahou Hots, but the essence of the Garbage Plate can be found all over Rochester, from humble burger joints to upscale dining establishments. Each place has its own interpretation, listed on the menu as a “Rochester Plate,” “Trash Plate,” “Hot Plate” or “Junkyard Plate.” What sets the Garbage Plate apart is the twist that each eatery brings to the iconic dish.

Here’s everything you need to know about the Rochester Garbage Plate!

What is a Garbage Plate?

@visitrochester For us, we really like Garbage Plates 🍔📍Nick Tahous Hots #VisitROC #thisisroc #rochesterny #upstateny #newyork #garbageplates It’s Corn – Tariq & The Gregory Brothers & Recess Therapy

The Garbage Plate features your choice of cheeseburger, hamburger, Italian sausage, steak, chicken or white hots (a regional hot dog found in Rochester) served on a heap of home fries, french fries, baked beans and macaroni salad. What truly sets it apart, however, is the signature Rochester hot sauce, which is a spicy meat-based sauce that’s reminiscent of Cincinnati chili. If you’d like to tempt fate, opt to add mustard and onions as a heartburn-inducing garnish. You mix everything together and wolf it down with a side of bread and butter.

Who has the best Garbage Plate in Rochester?

It’s important to note there’s no such thing as the “best” Garbage Plate. Every interpretation is different and each is beautiful in its own way. To experience the original that started it all, visit Nick Tahou’s Hots. Some other popular spots include Bill Gray’s Dog Town Hots, Jeremiah’s Tavern, Genesee Brew House, the Gate House, Marshall Street Bar & Grill and the concession stand at Innovative Field, home of the minor league Rochester Reds.

For a unique take on the Garbage Plate, order the sushi version at Stingray Fusion or Red Fern’s vegan “Compost Plate.” Keep your eyes open for “hots” in small towns near Rochester, too. I recommend Henrietta Hots, Jimmy Z’s Plates and Shakes, Mark’s Texas Hots, Fairport Hots, and Westridge Hots, among many other options.

The post The Rochester ‘Garbage Plate’ Has Been a New York Secret for Far Too Long appeared first on Taste of Home.

If you were heartbroken like I was when Searching For Italywas canceledstreaming it on Max is amazing, but I miss the new episodesand have already gotten through his cookbooks (shoutout to The Tucci Table), here’s an effective alternative: Tucci’s TikTok.

Time and again, the star indulges us with gems of Italian cuisine on social media. Unsurprisingly, these endearingand often, viralvideos are genius. This brilliance includes Tucci’s tips for mastering risotto cakes, which, weeks later, we are still obsessed with. I mean, Stanley Tucci made them, so how can we not be?

What is a risotto cake made of?

Risotto cakes are made with leftover risotto. As Tucci says, “I made risotto the other night, which I didn’t eat. So I turned it into risotto cakes.” Any way to savor more risotto is a recipe that has my attention.

Is it OK to eat leftover risotto?

Yes, it’s OK to eat leftover risotto. Especially when it can be used to create another mouthwatering recipe like this one! Risotto can be stored for as long as 5 days in the refrigerator, unless it’s a meat risotto, which should only stick around for 3 days.

How to Make Stanley Tucci’s Risotto Cakes

@stanley.tucciRisotto cakes original sound – Stanley Tucci

Ingredients

• Leftover risotto
• 2 eggs
• Cheese
• Salt
• Panko bread crumbs
• Fresh bread crumbs
• Regular olive oil (Tucci says not to use extra virgin olive oil)
• Vegetable oil

Directions

Tucci doesn’t give us any exact measurements when it comes to making this recipe. However, he does walk us through his process.

“What I’ve done,” he begins before motioning to the contents. “This is what it looks like,” he says as he raises a glass bowl full of the risotto mixture to the camera. The actor explains that he put panko bread crumbs into the eggs and mixed them prior to throwing in “a little extra cheese, a little extra salt,” (estimate what “a little” means to your liking). He then mixes that into homemade bread crumbs to create the ultimate bread crumb mixture.

That’s right, Tucci mixes panko and homemade bread crumbs. This concoction is met with Tucci’s “mmm, mmm, mmm” noise of approval. He rolls the risotto into mini cakes and coats them with the bread crumb mixture. Then he cooks them in regular olive oil (not extra virgin olive oil) and vegetable oil in a large pan.

The final result? Crisp, golden brown, risotto cakes that are “really, really, really good.” We believe it!

What goes with risotto cakes?

If you want to relish these risotto cakes the Tucci way, grab a drink. The actor says the cakes are “what [he’s] going to have with a cocktail.” For a full Stanley Tucci-approved snack, take him up on his recommendation for a perfect Negroni.

To make a full meal with risotto cakes, roast some of your favorite vegetables or a pan-fry the protein of your choice and call it a day. Better yet, a Stanley Tucci-approved day, which is bound to be award-winning.

The post Stanley Tucci’s Risotto Cakes May Be Our Favorite Thing Ever appeared first on Taste of Home.

One of my favorite things to do on the weekend is experiment with different cuisines. If you too like to take culinary journeys right from your kitchen, dive into this chicken satay recipe complete with a creamy, peppery peanut sauce for dipping.

Satay is considered one of the national dishes of Indonesia, and it’s also popular in Thai cuisine. It usually consists of skewered, marinated meat that is served with a side of peanut sauce. Though it has many ingredients, the recipe is surprisingly easy to make. Make sure you check your pantry for skewers before you fire up your grill!

Chicken Satay Recipe

This recipe from Taste of Home contributor Sue Gronholz of Beaver Dam, Wisconsin makes eight servings. Allow 15 minutes of prep time, plus marinating, then about five minutes of cook time.

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1/2 cup canned coconut milk
• 6 garlic cloves, minced
• 1 tablespoon brown sugar
• 1 tablespoon ground coriander
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1 teaspoon white pepper

Peanut butter sauce:

• 1/3 cup creamy peanut butter
• 1/3 cup canned coconut milk
• 2 green onions, chopped
• 1 small jalapeno pepper, seeded and finely chopped
• 2 to 3 tablespoons lime juice
• 2 tablespoons reduced-sodium soy sauce
• 1 garlic clove, minced
• 1 teaspoon sugar
• 1 teaspoon minced fresh cilantro
• 1 teaspoon minced fresh ginger root

Directions

Step 1: Prepare chicken

Start by flattening the chicken breast, ideally to 1/4-inch thick, with a meat tenderizer. Then, cut the chicken into 1-inch wide strips, lengthwise.

Step 2: Make the marinade

In a large shallow, dish combine the coconut milk, garlic, brown sugar, coriander, turmeric, cumin, salt and white pepper.

Step 3: Marinate the chicken

Once the marinade ingredients are mixed, add the chicken to the bowl, coating the breasts on both sides. Then, refrigerate the chicken for at least eight hours or overnight.

Step 4: Prepare the sauce

Using a small bowl, whisk all the sauce ingredients together until everything is evenly blended. Cover the bowl and refrigerate until ready to serve.

Step 5: Soak wooden skewers

If you’re sticking to traditional wooden skewers (not metal) for your satay, soak them in water for thirty minutes before using them. This minimizes any fire risks.

Step 6: Cook the chicken

Remove the chicken from the marinade, and discard the marinade. Then, thread two chicken strips on a skewer. Grill the prepared skewers on an uncovered grill over medium-hot heat until the chicken juices run clear. This should take about two to three minutes for each side.

Step 7: Serve the chicken satay

Plate your cooked chicken skewers and serve the peanut sauce on the side. If you’re feeling fancy, you can use your favorite greens as a base for your skewers before you plate them.

Tips for Making Chicken Satay

How else can you cook chicken satay?

You can also make chicken satay on your stovetop or in the oven. For the stovetop, you’ll want to use one to two tablespoons of oil and cook your skewers on medium-hot heat in a large nonstick skillet. Do this in batches so your skewers cook evenly.

For the oven, preheat to 350F, and place the marinated skewers on a baking sheet. Allow them to bake for about 15 to 20 minutes. The best way to tell if your chicken is cooked for both methods is to make sure your chicken has an internal temp of 165use a meat thermometer for accuracy.

What do you serve with chicken satay?

You can serve chicken satay with just the peanut sauce or add a couple of quick side dishes. I personally like to add a fresh cucumber salad for a little crunch in my meal. You can also add a side of sticky rice or coconut rice to go along with your satay.

How should you store leftover chicken satay?

You may be able to store your chicken satay for up to four days in the fridge. Keep the satay and peanut sauce in separate airtight containers to ensure they stay fresher longer and so the strong peanut sauce doesn’t seep into the light chicken. I suggest reheating your chicken satay in an oven at 350. Keep an eye on it and serve when warm. If you heat it for too long, you risk the satay drying out. As for the sauce, you can heat it in a saucepan, stirring as you go to prevent any lumps.

The post How to Make Chicken Satay with Peanut Sauce appeared first on Taste of Home.

We love turning to Giada De Laurentiis for authentic and approachable Italian dishes. The author and host of Everyday Italian grew up cooking alongside her grandparents, and tiramisu is one of the dishes they loved to make. Her take on this classic Italian dessert is simple, yet rich, and it’s really delicious.

The no-bake dessert has a filling made with egg yolks, creamy mascarpone cheese and sugar. It’s layered with ladyfinger cookies that are soaked in espresso and rum. Giada shares that tiramisu is a favorite to serve during the holidays, but it can really be enjoyed any time of the year. We like to pair it with her viral sheet pan lasagna.

A Note On The Pan Size

Giada calls for a 13×9-inch baking dish in her Tiramisu recipe, however, several people commented that this size was too large. Most had to double the filling just to fill up all the space.

Instead, we found that an 8-inch square dish with a 2-inch depth (which has an 8-cup/2-quart capacity) is a better choice for this tiramisu; an 11×7-inch baking dish will work too. You can also try a gratin dish; in Giada’s Instagram post, she uses a 10×6-inch Made In oval dish to hold her tiramisu. Whether you’re making Giada’s version or other tiramisu variations, feel free to experiment with different-sized dishes to see what works best for you.

How to Make Giada De Laurentiis’ Tiramisu

Giada’s tiramisu recipe comes together super fast and then needs to set up in the fridge for at least two hours. It serves four to six people.

Ingredients

• 6 egg yolks
• 3 tablespoons granulated sugar
• 16 ounces mascarpone cheese
• 1-1/2 cups strong, cooled espresso, divided
• 2 teaspoons dark rum
• 24 store-bought ladyfinger cookies
• 2 ounces dark or bittersweet chocolate

Directions

Step 1: Mix the mascarpone filling

Beat together the egg yolks and sugar in a large bowl using a hand mixer or whisk for about five minutes until they’re thick and pale yellow. Add in the mascarpone cheese and one tablespoon of the espresso; continue mixing until the filling is smooth.

Step 2: Assemble the dessert

Have an 8-inch square pan ready. Pour the remaining espresso into a shallow bowl, and stir in the rum. Take a ladyfinger cookie and dip it into the espresso mixture, coating all sides. This should be very quickabout five seconds so that the cookie stays intact. Place the soaked cookie in the pan; repeat the process until the bottom of the pan is covered with a layer of 12 soaked ladyfingers. (Break cookies as needed to make them fit.)

Spoon half of the mascarpone filling over the ladyfingers and spread into an even layer. Soak the remaining ladyfingers in the espresso, one at a time, and make a second layer of the cookies over the filling. Finally, spoon the rest of the filling into the pan and smooth the top.

Step 3: Chill

Wrap the pan tightly in plastic wrap and chill the tiramisu in the fridge for at least two hours or for as long as eight hours.

Step 4: Serve

Unwrap the pan. Use a vegetable peeler to grate chocolate shavings over the top of the Tiramisu. (Room-temperature chocolate will make short shavings, slightly warm chocolate will make larger curls.) Slice the tiramisu and serve immediately.

Editor’s Note: You can also skip the grated chocolate and coat the top of the Tiramisu with a layer of cocoa powder.

Here’s What We Thought

Giada’s dessert is absolutely sublime. The soaked ladyfingers and mascarpone filling set into a sliceable dessert that’s wonderfully creamy. And it has just enough dark coffee flavor to balance the sweetness of the filling and the rum. We had the first servings after dinnerand finished the rest for breakfast!

This recipe definitely belongs in any collection of easy and make-ahead desserts, not to mention no-bake desserts for hot summer days. Want to make a whole Italian dinner to pair with her tiramisu? Here’s Giada’s line of ingredients to get your meals started.

The post We Made Giada De Laurentiis’ Tiramisu, and We Can’t Believe How Easy It Really Is appeared first on Taste of Home.

What Are Zeppole?

Zeppole, pronounced zeh-po-ley, are fried Italian doughnuts usually served during carnivals, street fairs and special occasions throughout Italy and around the world. The bite-size treats resemble doughnut holes, only these arent remnants from another pastry. The pillowy round dough balls are specifically made for easy eating and sharing.

Zeppola (the singular for zeppole) dough is usually loose and sticky, perfect for dropping in hot oil for frying. Some zeppole recipes call for ricotta cheese, some are more like choux pastry, and others are similar to other fried doughnut recipes made with yeast, flour, egg, milk and sugar. Theyre all delicious! You can cover the treats in sugar or serve with chocolate sauce; in Italy, some zeppole have fillings.

Zeppole vs. American Doughnuts

Zeppole are very similar to American fried yeasted doughnut holes (as opposed to cake doughnuts). Italian doughnuts are made with milk and eggs, and that enriched dough needs time to proof and rise. When its ready, you drop the dough by the spoonful into hot oil. Then the fried dough balls are either sprinkled with or rolled in sugar.

Zeppole vs. Beignets

While both zeppole and beignets are a type of fried pastry, there are a few slight differences. The dough, for one. Beignets typically use evaporated milk, and are somewhat puffier than zeppole. Theyre also cut into squares and completely covered with powdered sugar. While zeppole dough includes regular milk, its a bit looser and stickier, which is why its easier to drop the dough into hot oil by the spoonful. Theyre often sprinkled with or rolled in sugar.

Key Ingredients in Zeppole

• Yeast: Youll need active-dry yeast for this recipe. Active-dry yeast, as opposed to instant yeast, is a fine, granular yeast that needs to be proofed to wake up. Heres a primer on how to proof yeast.
• Milk: Whole milk is the liquid used to activate the yeast. Make sure its warm but not too hot, so it doesnt kill the yeast. Usually around 110F.
• Eggs: Let your eggs come to room temperature for easier mixing. It will also help the dough rise faster.
• Sugar: Granulated sugar adds sweetness to the dough, but youll also need confectioners sugar for sprinkling on the warm doughnuts before eating.
• Flour: General all-purpose flour is what you want here.
• Oil: Use a neutral oil with a high smoke point, like vegetable, peanut or canola oil.

How to Make Zeppole

Ingredients

• 1 package (1/4 ounce) active dry yeast
• 1-1/2 cups warm whole milk (110F to 115)
• 3 large eggs, room temperature
• 5 tablespoons sugar
• 3 to 3-1/2 cups all-purpose flour
• Oil for deep-fat frying
• Confectioners sugar

Directions

Step 1: Make the dough

Heat the milk in the microwave or in a small saucepan over medium heat until warm but not hot (around 110). Dissolve the yeast in the warm milk, and let it sit for 10 minutes, or until foamy.

In a large mixing bowl, combine the eggs, sugar, yeast mixture and 2 cups of flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a stiff batter thats still somewhat sticky to the touch.

Test Kitchen Tip: If the yeast doesnt bubble or foam, it is not active. It could be old or the water was too hot and killed it. Start over with new yeast.

Step 2: Let the dough rest

Cover the bowl of dough with a kitchen towel, and let it rise in a warm place until doubled, about 45 minutes.

Step 3: Heat the oil

In an electric skillet, high-sided pot or deep fryer, heat oil to 375. If using a pot or Dutch oven, be sure to clip on a thermometer to gauge the temperature of the oil.

Test Kitchen Tip: Make sure the oil stays at a consistent temperature, somewhere between 350 and 375. This ensures the Italian doughnuts will cook as they should. If the temperature is too low, theyll come out heavy and greasy; if too high, theyll cook faster on the outside and leave the inside raw.

Step 4: Fry the zeppole

Punch down the dough. Drop batter by tablespoonfuls, a few at a time, into the hot oil. Use a little oil on the spoon and fingers if the dough is too sticky for easier removal. Fry the doughnuts until golden brown, about two minutes on each side. Drain the zeppole on paper towels.

Test Kitchen Tip: For the best zeppole, dont overcrowd the pot, skillet or deep fryer, and work in batches. Put too many in at a time, and the oil temp could decrease and the doughnuts wont cook properly.

Step 5: Dust with confectioners’ sugar

Once the Italian doughnuts are drained of oil but still warm, dust with confectioners sugar. Serve immediately.

Other Toppings for Zeppole

In addition to powdered sugar, you can roll the warm zeppole in granulated sugar or cinnamon sugar. Or serve them with a delicious pastry cream, chocolate sauce or salted caramel sauce for dipping.

Tips for Making Zeppole

What’s the best oil for frying doughnuts?

A neutral-tasting oil with a high smoke is the best oil for frying doughnuts. Vegetable, peanut or canola oil are the most popular.

Can you bake zeppole?

This particular batter isn’t great for baking, but if youd rather have a baked Italian doughnut, you can try making the choux pastry style, which is similar to cream puffs. You can also make doughnut holes using this recipe for baked doughnuts.

Can you make zeppole ahead of time?

You can make the zeppole dough ahead of time and store it in the refrigerator, covered, a day or two in advance. Let the dough come to room temperature before shaping and putting in the hot oil. You can also fry the doughnuts and store in an airtight container on the counter, in the refrigerator or freezer.

What’s the best way to store zeppole?

Like most doughnuts, zeppole are best when theyre hot and fresh. If you have leftovers, store them in an airtight container on the counter for up to three days. You can freeze doughnuts in a freezer bag or container for up to three months. Make sure the zeppole are completely cool, and hold off on the sugar if possible. Store them in the main part of the freezer, not the door, for best results.

Reheat zeppole in the microwave for 10 to 20 seconds, or in the oven or air fryer. Once warmed, sprinkle them with sugar.

The post How to Make Zeppole (Italian Doughnuts) appeared first on Taste of Home.

What Is a Moon Pie?

A Moon Pie is a packaged snack consisting of marshmallow creme sandwiched between graham cookies. The whole thing is then dipped in chocolate, which makes this treat very similar to a s’more in terms of flavor.

Moon Pies are made in Chattanooga, Tennessee and are popular throughout the South. These cookies first came onto the scene back in 1917 when a coal miner told a Chattanooga Bakery salesman that he’d like a snack as big as the moon. Soon after, the bakery started to produce the treat we know and love, according to MoonPie.

Our Moon Pie Recipe

This Moon Pie recipe, an amazing copycat recipe, comes to us from Community Cook Shawn Barto. Shawn says, “my husband loved Moon Pies when he was a child and heloves this homemade version.”

Ingredients

• 1 cup butter, softened
• 3/4 cup brown sugar
• 1 egg
• 3 tablespoons honey
• 1 tablespoon molasses
• 1 teaspoon vanilla extract
• 1-1/2 cups all-purpose flour
• 1-1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 jar marshmallow creme
• 3 packages (10 ounces each) chocolate chips

Directions

Step 1: Make the cookie dough

Start by creaming together the butter and brown sugar until light and fluffyabout 5 to 7 minutes. Once fully combined, scrape down the side of the bowl and then add in the egg, molasses, honey and vanilla extract. Beat again until well mixed.

In another bowl, whisk together the dry ingredients: all-purpose flour, whole wheat flour, baking soda, cinnamon and salt. Gradually add the dry mixture to the creamed ingredients.

Divide the dough in half. Press each portion into a disk and wrap tightly before refrigerating for an hour, or up to overnight.

Step 2: Roll out the dough

Next, it’s time to grab your rolling pin. On a lightly floured surface, roll each portion of dough out until it’s about 1/8-inch thick. Cut with a 2-inch round cookie cutter.

Place the cookies on a sheet pan leaving about two inches between each round. Bake at 350F for 9 to 11 minutes or until the cookies are just set and slightly golden around the edges.

Remove the cookies from the pan and allow them to cool on a wire rack completely.

Step 3: Fill with marshmallow creme

When the cookies are totally cooled, it’s time to layer on this cookie’s signature ingredient: marshmallow creme.

Spread a tablespoon of marshmallow fluff onto half of the cookies. Top with the remaining cookies. Once assembled, chill the cookies in the freezer until the filling is setabout an hour.

Step 4: Coat with chocolate

The last step is coating these homemade Moon Pies with chocolate. You can melt chocolate in the microwave or in a double boiler. Use your favorite brand of chocolate chips here.

Dip each sandwich cookie into the melted chocolatebe sure to dunk the whole thing! Then set the cookies onto a wire rack so the excess chocolate can drip away. Move the cookies to a parchment-lined baking sheet and refrigerate until set.

Editor’s Tip: Because this Moon Pie recipe yields about 40 cookies, you will want to melt the chocolate in batches. This will allow you to dip cookies without the chocolate seizing up or getting hard.

How to Serve Moon Pies

Moon Pies are delicious on their own or with a cold glass of milk. You can even use Moon Pies to create other treats like this Moon Pie pie.

However, many Southerners will tell you that there’s no better match for a Moon Pie than an RC Cola. These two sweets became known as a “working man’s lunch” in the 1950s since the duo could be purchased for just 10 cents. The combo gained further acclaim thanks to the song Gimme An RC Cola and a Moon Pie by Bill Lister. Today, you can even attend a festival dedicated to this treat in Bell Buckle, Tennessee.

No matter which way you want to enjoy a Moon Piehomemade or store-boughtwe’re certain that you’ll enjoy its s’mores-like flavor and gooey marshmallow center.

Try More Southern-Style Sweets

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Hummingbird CakeThis impressive hummingbird cake is my dads favorite, so I always make it for his birthday. It makes a memorable dessert for any celebration and is lovely with a summer meal. Nancy Zimmerman, Cape May Court House, New Jersey

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Cola Cake with Strawberries & CreamWe Southerners have been eating cola cake for decades. This easy version has strawberries too. Chill it in the fridge for a dreamy summer dessert. Peggy Walpert, Fort Worth, Texas

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Bourbon-Kissed Pecan PieThis rich pie is always on our Thanksgiving dessert table. Find more of my recipes on my blog, A Southern Grace.Grace Mannon, Abingdon, Virginia

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Cream Cheese Sheet CakeThis tender, buttery cream cheese cake with a thin layer of fudge frosting is perfect for a crowd. It's always popular at potlucks and parties. It's not uncommon to see folks going back for second and even third pieces. Gaye Mann, Rocky Mount, North Carolina

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Down South Sweet Tea CakeI think this recipe combines two of the best and most famous ingredients from the South: sweet tea and pecans! Using a cake mix simplifies prep and helps ease the holiday time crunch. Melissa Millwood, Lyman, South Carolina

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Mississippi Mud CakeThis cake features a fudgy brownielike base topped with marshmallow creme and a nutty frosting. Serve big slices with glasses of cold milk or steaming mugs of coffee. Tammi Simpson, Greensburg, Kentucky

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Butterscotch PieThis pie's filling is like creamy pudding and is crowned with golden peaks of meringue. Cary Letsche, Brandenton, Florida

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New Orleans BeignetsThese sweet, square and holeless French doughnuts are known as beignets. New Orleans traditional breakfast always includes a few of these powdered sugar delicacies. Beth Dawson, Jackson, Louisiana

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Key Lime PieWe created this refreshing mini pie with a homemade crumb crust and a pudding-like lime filling. If you cant find Key lime juice, regular lime juice works just fine. Taste of Home Test Kitchen

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Banana Skillet Upside-Down CakeMy grandmother gave me my first cast iron skillet, and I've been cooking and baking with it ever since. Sometimes I add drained maraschino cherries to this banana skillet dessert and serve it with a ice cream. Terri Merritts, Nashville, Tennessee

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Best Red Velvet CakeIt's just not Christmas at our house until this festive cake appears. This is different from other red velvet cake recipes Ive had; the icing is as light as snow. Kathryn Davison, Charlotte, North Carolina

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French Silk PieI first made French silk pie when I was in high school. Years later, I tinkered with the recipe until I was happy with it. Now its one of my husband's favorites. Lisa Francis, Elba, Alabama

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Bananas Foster SundaesI have wonderful memories of eating bananas Foster in New Orleans, and as a dietitian, wanted to find a healthier version. I combined the best of two recipes and added my own tweaks to create this southern treat. Lisa Varner, Charleston, South Carolina

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Butter Pecan Layer CakePecans and butter give this cake the same irresistible flavor as the popular butter pecan ice cream flavor. Becky Miller, Tallahassee, Florida

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Butterscotch-Pecan Bread PuddingBread pudding fans just might hoard this yummy butterscotch version. Toppings like whipped cream and a butterscotch drizzle make this dessert absolutely irresistible. Lisa Varner, El Paso, Texas

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Banana PuddingI didnt see my son, Lance Corporal Eric Harris, for more than two years after he enlisted in the Marines after high school. And when I saw him arrive at the airport, I just grabbed hold of him and burst out crying. When we got home, the first thing he ate was two bowls of my easy banana pudding recipe. Hes a true southern boy! Its a dessert, but you can have it for breakfast, lunch or dinner. Stephanie Harris, Montpelier, Virginia

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Southern Lane CakeI just love this southern-style dessert, and so do dinner guests. With pecans, cherries and raisins in the filling and topping, this version reminds me of a fruitcakeonly so much better! Mabel Parvi, Ridgefield, Washington

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Chocolate Chess PieThis is one of my mother's go-to recipes. It's a yummy spin on classic chocolate chess pie. Ann Dickens, Nixa, Missouri

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Pecan Strawberry Rhubarb CobblerChock-full of berries and rhubarb, this pretty cobbler is the perfect finale for a dinner for two. Pecans in the topping and the delicious dessert sauce make it extra special. Lily Julow, Lawrenceville, Georgia

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Buttermilk Pie with PecansBranch out from the usual pecan pie with a creamy-crunchy version that comes out of the oven golden brown. Big pieces are even better with a generous dollop of whipped cream. Kathy Harding, Richmond, Missouri

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Lemon Curd CheesecakeThis creamy lemon cheesecake has a lovely soft texture and cuts nicely. The curd adds a fresh, tangy flavor. Becky West, Statesboro, Georgia

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Dark Chocolate PuddingLife is too short to pass on dessert. This old-fashioned treat is so creamy and comforting! Lily Julow, Lawrenceville, Georgia

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Milk CakeThis is a simple recipeand especially easy in a well-seasoned cast-iron skillet. The result is a deliciously light, airy cake. Suzanne Coelman, Rabun Gap, Georgia

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Georgia Peach Ice CreamMy state is well known for growing amazing peaches. This ice cream has been a family favorite for more than 50 years! Marguerite Ethridge, Americus, Georgia

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Sour Cream Chocolate CakeImpressive to look at but easy to make, this cake is a good old-fashioned "Sunday supper" dessert that melts in your mouth. Marsha Lawson, Pflugerville, Texas

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Frozen Key Lime DelightIn the middle of summer, nothing hits the spot quite like this sublime Key lime dessert. Cold, creamy and tart, it tastes like sunshine. Melissa Millwood, Lyman, South Carolina

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Southern Peach Upside-Down CakeA dear friend from the South gave me the idea for this peachy cake. I add bourbon and top each slice with vanilla or cinnamon ice cream. Trista Jefferson, Batavia, Ohio

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Marshmallow-Almond Key Lime PieSummer is peak season for Key limesa must for this pies distinctive sweet-tart flavor. Unlike other Key lime pies, mine has a smooth marshmallow layer on top. This makes it stand out as a crowd favorite. Judy Castranova, New Bern, North Carolina

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Pineapple Orange CakeThis is one of my favorite cakes. Its moist and light yet so satisfying. Ive been adapting it for years and now its almost guilt-free. Pam Sjolund, Columbia, South Carolina

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Frozen Peach PiesA refreshing, peachy filling and a buttery graham cracker crust are the perfect pair. Ive found that this pie can be frozen up to three days. Athena M. Russell, Florence, South Carolina

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Pink Velvet CupcakesMy daughter loves all things pink, so this recipe was just right for her birthday. Even my teenage son (not a fan of pink) ate his share, too. Paulette Smith, Winston-Salem, North Carolina

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Grits PieSimple, southern and scrumptious, this pie will be a definite hit even with people who dislike grits. It has the perfect custardy texture.Victoria Hudson, Pickens, South Carolina

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Hazelnut Cake SquaresWhen one of my daughters is asked to bring a dish to a church function, a birthday party or any special occasion, she asks me for this recipe. It is so easy to prepare because it starts with a cake mix. It doesn't need icing, so it's perfect for bake sales too. Brenda Melancon, McComb, Mississippi

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Buttermilk Peach Ice CreamMy mother's family owned peach orchards in Missouri. I live in Tennessee, a top consumer of buttermilk. This summery ice cream combines my past and present. Kim Higginbotham, Knoxville, Tennessee

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Bourbon Chocolate Pecan PieWhen my fiance first made this chocolate bourbon pecan pie for me, I declared it to be the best pie ever! Creamy chocolate combines with crunchy nuts in a great, gooey filling. We can't get enough of this recipe inspired by Kentucky Derby bourbon chocolate pecan pie. Tanya Taylor, Cary, North Carolina

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Chocolate Chip BarsPeople are always surprised when I tell them these chocolate chip bars come from the microwave. Chockfull of chocolate chips, the bars are especially good served with a big glass of cold milk. Shirley A. Glaab, Hattiesburg, Mississippi

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Grilled Peach SundaesThese peaches with a hint of grill flavor are sweet and juicy. We serve them in a waffle bowl with ice cream. Thats jackpot at our house. Nancy Dentler, Greensboro, North Carolina

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Mississippi Mud PieThis southern favorite is one my family can never get enough of and there are never any leftovers. My grandmother, mother and aunts always made this recipe for family gatherings. Now I make it for everyone because it's so easy to prepare and everyone loves it! Elizabeth Williston, Thibodaux, Louisiana

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Mom's Citrus Buttermilk CakeEveryone raves over this lovely lemon cake. It's divine with fresh raspberries and a scoop of vanilla ice cream. Joan Hallford, North Richland Hills, Texas

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Pineapple Upside-Down Dump CakeThis dump cake recipe is wonderful topped with vanilla ice cream or whipped cream. It works well with gluten-free and sugar-free cake mixes too. Karin Gatewood, Dallas, Texas

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Lemon Chess Pie with Berry SauceThis is one of those old-fashioned Southern desserts that makes everyone feel good. The easy-as-pie berry sauce gives it color and a tantalizing tang. April Heaton, Branson, Missouri

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Amaretto Cake with Buttercream FrostingI came up with this amaretto cake recipe because I was craving something that tasted like wedding cake. The texture is similar to pound cake, which is exactly what I wanted. Everyone who tastes it LOVES it. Megan Dudash, Youngsville, North Carolina

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Snickerdoodle CheesecakeMy maternal grandmother preferred sewing and quilting to cooking and baking, but there were some things that she cooked and baked really well. She was the only person I knew who made snickerdoodles, simple but yummy cookies that I've always enjoyed. Since cheesecake is my very favorite dessert, I couldn't resist coming up with one that re-creates those flavors. I think of my grandmother each time I make it! Sometimes I'll drizzle the slices with maple syrup. Lisa Varner, El Paso, Texas

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Southern Bourbon Pecan PieWhen I first made the original recipe for this bourbon-splashed pie, I added some vanilla extract and eliminated the flour. We loved the result. Paul Falduto, Efland, North Carolina

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Decadent Fudge CakeEveryone loves the rich flavor in this decadent cake made with four types of chocolate. Anna Hogge, Yorktown, Virginia

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Creamy Pineapple PieCreamy pineapple pie is a light and refreshing dessert that's quick to make and impressive to serve. This is one of our favorite ways to complete a summer meal. Sharon Bickett, Chester, South Carolina

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Chewy Pecan Pie BarsThis treat is one of my husband's favorites. I've been making these bars for many years, and we still can't get enough. I never mind making this recipeit's about as easy as baking can be! Judy Taylor, Shreveport, Louisiana

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Texas Pecan PralinesMy pecan praline recipe is special to me for I received it from my mother, who was an excellent cook! I also am a Texas Aggie Mom and I use pecans from a South Texas Aggie grower that our Aggie Mom's club has purchased from for many years. The quality is outstanding and far better than you will find in any grocery store. Carol Jones, Blue Ridge, Texas

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Bourbon Sweet Potato PieThere is nothing I don't love about this pie! I adore the flavors, and I like that I can sneak some whole grains into the crust. It belongs on every holiday dessert buffet. Mary Leverette, Columbia, South Carolina

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The post How to Make a Homemade Moon Pie appeared first on Taste of Home.