I Am... Lao Gan Ma Chili Crisp
If you love spice, you’ll love chili crisp! It’s deeply savory, not too spicy, and has little bits of crispy crunchy bits that are incredibly addictive. Anyone who’s tried chili crisp falls in love with it. It has a cult following, and for good reason. It’s a huge favor bomb, full of umami with just the rice amount of spice to keep you going back for more.
What is chili crisp?
Chili crisp is a Chinese infused oil that’s used as a condiment or sauce. It’s full of crunchy little bits: chili peppers, garlic, and soy beans.Lao Gan Ma
The most well known chili crisp is Lao Gan Ma brand, with its ruby red oil, crunchy large flakes, and serious looking grandma on the jar. Lao Gan Ma (it means old godmother in Chinese) is incredibly popular in China. Lao Gan Ma was started by a woman named Tao Huabi, in 1996 when she created the company from nothing. It’s an inspiring story: Tao started selling rice noodles with chili oil to support her two young children after her husband passed. Soon, people came to her just for the chili oil, not the noodles. With the help of her local government she opened a factory and now she’s a millionaire. Lao Gan Ma is beloved not only in China, but all over the world. It’s my favorite brand and I have a HUGE jar of it in the fridge right now. It has spicy with a hint of sweetness and has loads of caramelized chilies, crunchy soy beans, and garlic. There are several varieties but I always buy the classic spicy, the one without peanuts.What can I substitute chili crisp with?
If you’re looking for that signature crunch, nothing will really be a close fit, but if you’re just looking for a chili flavor, there are plenty of spicy chili oils that you can use too. If you happen to have chili oil at home as well as crispy shallots, crispy garlic, and roasted soy beans, you can make an approximation by mixing them all up. Here’s a recipe for classic chili oil.What is the difference between chili oil and chili crisp?
Chili oil has chilies, oil, and aromatics (that are usually strained out), while chili crisp has crunchy bits left in it adding textural crisp. The crunchy bits are usually things like: fried garlic, fried shallots, roasted soy beans, roasted peanuts, and crispy chili flakes.Is it very spicy?
It depends on your spice tolerance. I don’t find it spicy. I think it’s a 5/10 on the spice scale, but I’ve also had some pretty spicy food in my life. It’s about as spicy as the dried red pepper flakes you can buy in spice aisle.Where to buy chili crisp
You can find it at a local Asian grocery store or online. There are lots of artisanal versions out there too!What does it taste good on?
EVERYTHING! It’s garlicky, spicy, crunchy and makes everything taste better.What to make with chili crisp
- Chili grilled cheese
- Easy chili oil noodles
- Chili oil wonton
- White bean and barley stew with kale and eggs
Chili Crisp Recipe
Add savory spicy crunch to everything you love to eat!
- 1/2 cup chili flakes (Chinese preferred)
- 1 cup neutral oil
- 1 inch ginger (sliced)
- 2 bay leaves
- 2 star anise
- 1 cinnamon stick
- 3 green onions (white part only)
- 1/4 cup fried garlic (see note)
- 1/4 cup fried shallots (see note)
- 1/4 cup dry roasted soybeans (or edamame)
- salt (to taste)
Place the chili flakes in a medium sized heat proof bowl. Set aside. Add the oil, ginger, bay leaf, star anise, cinnamon, and green onions to a saucepan and heat over medium-low until it starts to bubble gently and the green onions start to brown, 5-6 minutes, or until the oil reaches 300°F. When the time is up, carefully use a slotted spoon to remove and discard the aromatics, leaving the oil in the pot.
Heat the oil in the pot until it is hot and shimmery, 350°F. Carefully pour the hot oil into the bowl with the chili flakes – it will sizzle and bubble up. The oil should be bright red. When cool, stir in the fried shallots, fried garlic, and roasted soy beans.
Transfer to a clean jar and store in the fridge. Chili oil keeps pretty much indefinitely but I’m pretty sure you’ll use it up quickly.
You can find fried garlic and fried shallots at any Asian grocery store.
Estimated nutrition based on 1 tbsp serving.
I Am... Tiktok Ramen
Hello! I’m back at it again with a recipe for Tiktok ramen. I’m pretty sure I’m addicted to Tiktok and all the viral food hacks they have - I’m HOOKED. This Tiktok ramen was too easy to not try. Plus, I had all the ingredients in the pantry so it made for a quick and satisfying lunch. It was delicious! Tiktok ramen is saucy, slightly sweet, full of umami, and really good. The flavors kind of remind me of an extra garlicky version of one of my all time favorite instant noodles: Indomie Mi Goreng, which is a take on Indonesian fried noodles. I feel like everyone has their own favorite way of making instant ramen. To be honest, I think instant ramen is one of the greatest inventions out there! The person who invented it, Momofuku Ando, a Taiwanese-Japanese inventor, has a quote that I love: Human beings are noodle beings. I am definitely a noodle being and all I want to do is eat noodles and live that noodle life.
What is Tiktok ramen?
Tiktok ramen is where you use instant ramen noodles, ditch the seasoning packet, and make your own sauce. Unlike soup-y ramen, Tiktok ramen is a soup-less ramen, kind of like mazemen or sesame noodles. Ramen noodles are tossed in a garlic butter soy brown sugar sauce, cooked with an egg and finished with a sprinkle of everything bagel seasoning.Does Tiktok ramen taste good?
In a word: YES! Tiktok ramen is sweet and savory with added richness from the butter and egg, and just a hint of spice. Super addictive.How to make Tiktok ramen
- Cook your instant ramen. Don’t overcook it - mushy noodles are a travesty. Instant ramen should have an al dente bite. Pop the noodles into boiling water, set a timer, use a pair of chopsticks to loose the them up, and when the time is up, instantly drain them and set them aside. Pro tip: if you’re a true noodle lover, cook the noodles slightly less than the suggested cooking time, they will cook up a bit more while you’re tossing them in the sauce. This way you’ll have perfectly al dente noodles.
- Make the sauce. In a pan, heat up the butter over low heat. Add the garlic and cook until soft. Stir in the crushed red pepper, then the brown sugar and soy sauce.
- Toss. Add the drained noodles to the pan, turn up the heat, and toss to coat.
- Cook the egg. Push the noodles to one side and add an egg to the pan and scramble until just set.
- Serve. Place the noodles in a bowl and finish with sliced scallions and everything bagel spice. Enjoy hot!
Tiktok ramen ingredients
instant ramen - choose your favorite brand of instant ramen. The flavor doesn’t matter because you’re not going to use the seasoning packet. Our favorite noodles are Nong Shim Shin Ramyun because of how thick the noodles are.- butter - just bit of butter is melted down to cook up some garlic.
- garlic - you need about 1 teaspoon of chopped or minced garlic. Or, if you’re a garlic lover, use as many cloves as you can handle.
- brown sugar - the brown sugar adds a bit of caramel sweetness and color. If you don’t have brown sugar, you can use regular sugar or even honey.
- soy sauce - use your favorite soy sauce - we like Yamasa or Kikkoman.
- crushed red pepper flakes - you can add as many chili flakes as you like or leave them out all together, depending on your spice tolerance.
- egg - throw an egg on it because ramen without an egg isn’t even ramen.
- everything bagel spice - make it rain everything bagel spice!
Why everything bagel spice?
Everything bagel spice is LIFE. Also, when you think about it, everything bagel spice is essentially furikake, which is Japanese rice seasoning. Furikake is a seasoning made up of toasted sesame seeds and seaweed and is eaten on rice and noodles. In Japan, they even have furikake chips. It makes sense that Tiktok ramen uses everything bagel spice to dress up ramen, after all they have sesame seeds in common.How to make homemade everything bagel spice
If you don’t have any everything bagel spice, it’s super easy to mix up your own. In a small bowl, mix together: 1.5 tbsp toasted sesame seeds 1 tbsp each poppy seeds, minced garlic, and minced onion 1 teaspoon coarse or flaky salt Sprinkle it on everything!Best ramen noodles
Our favorite brand of ramen is Nongshim, a Korean brand. They’re incredibly popular, both in Korea and all over the world. There’s actually a Nongshim noodle factory in LA and we visited it once. It was amazing! The chew and thickness of Nongshim noodles is just perfect. We usually buy either Shin Ramyun or Shin Black. Both have amazing texture.If you’re looking for other quick and easy noodles, try these
Happy noodling!Tiktok Ramen
Tiktok ramen is instant noodles stir fried with butter, garlic, egg, and soy sauce. It's saucy, sweet, full of umami, and really good.
- 1 package instant ramen (Korean brand preferred)
- 1 tbsp butter
- 1 tsp garlic (minced)
- 1/4 tsp red pepper flakes (or to taste)
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 1 egg (lightly beaten)
- 1 tsp everything bagel spice (or to taste)
Cook the ramen according to the package directions and drain well.
In a pan, heat up the butter over medium heat. Stir in the garlic and red pepper flakes. When the garlic is soft, stir in the brown sugar and soy sauce.
Add the drained noodles to the sauce and toss to coat. Push the noodles to one side of the pan.
Turn the heat up and add the lightly beaten egg to the pan. Scramble until set.
Enjoy hot topped with everything bagel spice.
Cooking times and estimated nutrition depend on your chosen instant noodles.
I Am... Our 10 Best Instant Pot Recipes
We love our Instant Pot! It’s the best in class for set it and forget it dinners. Here are our best Instant Pot recipes, the ones we turn to again and again. Instant Pots take time to come up to pressure, but the best thing about them is once everything is inside, you don’t need to baby it. Forget monitoring the temperature or flipping things, just pop everything in, wait, and eat!
Instant Pot pho
This is the best pho recipe on the internet, fight me. I might be biased because it’s Mike’s super secret family recipe but after making it and serving it to multiple people and getting rave reviews, I’m positive it’s everything you’re looking for. Deep, rich, full of spice and big beefy flavors, this is what we make in our Instant Pot the most. We even have a dedicated sealing ring that we use for pho only. Honestly, this pho will change your life. Recipe hereInstant Pot carnitas
The second most made recipe in our Instant Pot (and the other one that has a dedicated sealing ring) is carnitas. There’s something about pressure cooking pork shoulder that makes it incredibly soft and just ready to be crisped up for tacos, carnitas plates, burritos, and on its own. Super simple and delicious. Recipe hereInstant Pot butter chicken
Butter chicken doesn’t need much of an introduction. It’s a creamy chicken curry made with tomatoes, spices, butter and cream. This particular butter chicken is full of flavor, just a touch of heat, and the right amount of cream. It comes together so quickly and it’s the perfect cozy home cooked meal. Recipe hereInstant Pot bolognese
I am obsessed with bolognese and when I need it, I need it. Imagine a rich and full bodied ragu in under an hour. It can be done! Reducing liquids and pressure cooking means you’ll get a thick, luscious sauce that clings to each and every strand of pasta. This is a tomato-rich bolognese with a mix of pork and beef that is the epitome of an Italian American Sunday sauce, but on a weekday. Recipe hereInstant Pot Thai red curry ramen
A super simple satisfying weeknight dinner full of flavor, lean protein, vegetables, and noodles. This soup is packed with flavor from the curry and sesame, giving you a creamy, nutty soup that hits all the right flavor notes. I especially love the mushrooms. Don’t worry if the coconut milk “breaks” in the Instant Pot – you want it too, it’s how they make curries in Thailand and Malaysia and it’s a sign of a good curry :) Recipe hereInstant Pot black dal
Inspired by London’s famous Indian restaurant Dishoom – this black dal is based on their signature dish that takes over 24 hours to make. This Instant Pot comes together in a flash and is so GOOD. Tender lentils in a rich and creamy tomato gravy seasoned with cinnamon, coriander, cardamom, fennel, and graham masala. Finish everything off with with butter and heavy cream and serve it up with homemade naan. Recipe hereInstant Pot Meatballs and Pasta
I’ve been obsessed with making Instant Pot pastas ever since discovering that you can cook pasta in sauce without having to drain the pasta. Seriously, what a game changer. The pasta gets infused with the flavors of the sauce and everything cooked up together in the Instant Pot means it’s truly a one pot meal. You might think making meatballs for the Instant Pot would be fussy, but this recipe has ZERO browning, so that means that all you have to do is drop them right into the sauce. The meatballs are tender and juicy and the pasta is perfectly done. Recipe hereInstant Pot Chicken Pot Pie Pasta
This is one of our most made recipes on the blog and it’s a personal favorite of mine as well! Cooking pasta in sauce right in the Instant Pot means no draining and so much flavor. This is a super creamy pasta that tastes just like chicken pot pie. Recipe hereInstant Pot Teriyaki Chicken
Chicken in the Instant Pot is always a pro move - it comes out perfectly cooked, tender and juicy every time. This teriyaki chicken is no exception: sweet and tangy glossy teriyaki sauce and juicy chicken thighs. Serve it up with fluffy rice and some broccoli and forget about delivery. Recipe hereInstant Pot Chicken Tortilla Soup
Tortilla soups are delicious. Tortilla soup that comes together in the Instant Pot is delicious and smart. Full of tender chicken, smokey fire roasted tomatoes, and a bit of spice, this tortilla soup will warm your right up. Extra toppings are a must! Recipe here Read More →
I Am... 22 Best Air Fryer Recipes
These air fryer recipes are just what you need if you want to expand your air fryer horizons. Did you just get a new air fryer? Maybe you want to be a little healthier? Are you looking for new things to make other than frozen french fries? we love our air fryer and these recipes represent the best things we've made with it. One thing: look into getting a rack for your air fryer because you can triple your air fryer abilities. If you’re buying a rack, whether online or offline, don’t forget to check the diameter so you can be sure it fits in your air fryer!
Pok Pok Style Fish Sauce Chicken Wings
No one is really traveling right now but you can get a taste of Vietnam via Portland with these super savory sweet and salty crispy air fryer chicken wings that are finger licking good. Bonus, they’re not battered so less carbs means you can eat more wings! [wprm-recipe-roundup-item id="28693"]Air Fryer Crispy Cacio e Pepe Chickpeas
Do you love those crispy chickpeas you get on salads sometimes? Make a big batch and enjoy snacking at its finest: protein rich air fryer chickpeas with a huge amount of parm and freshly cracked black pepper. [wprm-recipe-roundup-item link="https://iamafoodblog.com/oven-roasted-or-air-fryer-crispy-cacio-e-pepe-chickpeas/" newtab="0" name="" summary=""]Air Fryer Chicken Tacos
These are probably the best air fryer tacos you’ll ever make in your air fryer. Juicy chicken seasoned with garlic, oregano, and cumin, and the crispiest, crunchiest taco shells ever. [wprm-recipe-roundup-item id="33683"]Air Fryer Kale Chips
Like chips, but kale because you’ve been feeling a bit fluffy lately. Let’s face it, they’re not potatoes, but air fryer kale chips are crispy, full of vitamins, and almost just as addictive. [wprm-recipe-roundup-item link="https://iamafoodblog.com/crispy-air-fryer-kale-chips/" newtab="0" name="" summary=""]Air Fryer Chicken Breasts
The perfect air fryer chicken breast recipe: juicy breasts every time! Use them in salads, with pasta, over rice, with noodles, in tacos, even as a snack! Meal prep, here you come! [wprm-recipe-roundup-item id="34718"]Air Fryer Roasted Brussels Sprouts
Everyone knows the best sprouts are the ones that are deeply caramelized. Air fryer brussels sprouts are so good: the outer edges get crisp and charred and insides are tender and savory. The best part? You don’t have to heat up your oven. [wprm-recipe-roundup-item id="34801"]Air Fryer Chicken Thighs
If you’re a thigh lover, these air fryer chicken thighs are tailor made for you. So quick and juicy and perfectly full of chicken-y goodness. These with a side of salad or crispy roast potatoes are the ultimate meal. [wprm-recipe-roundup-item id="34490"]Air Fryer Potatoes
These air fryer potatoes are like giant fries. Or roast potatoes. You choose. no matter what you call they, they’re crispy, golden, crunchy on the outside and fluffy and tender on the inside. I love you air fryer potatoes! [wprm-recipe-roundup-item id="35009"]Air Fryer Chicken Wings
What’s that saying? Teach someone to fish and you feed them for a lifetime? Learn how to make air fryer chicken wings and you’ll never go hungry again! Juicy, fast, crispy, and undeniably delicious. Customize them anyway you want! All the flavors! [wprm-recipe-roundup-item id="34092"]Easy Roasted Air Fryer Asparagus
Spring is coming and if you can’t wait this air fryer asparagus is here to save the day. Tender and crisp and bright green, all happy asparagus things! [wprm-recipe-roundup-item link="https://iamafoodblog.com/easy-roasted-air-fryer-asparagus/" newtab="0" name="" summary=""]Air Fryer Char Siu
Um, did you know that you can make Chinese BBQ pork in the air fryer? Because you can. It has the char, the umami, the meatiness, the sweetness, and all the good things you love about char siu. [wprm-recipe-roundup-item id="31358"]Air Fryer Tofu
This is a super simple air fryer tofu, no batter or breadcrumbs needed. The tofu puffs up and becomes crisp and delicious. Two ingredients, gluten free, low-carb, this tofu is everything. Make several batches and your meal prep is done. [wprm-recipe-roundup-item link="https://iamafoodblog.com/crispy-air-fryer-tofu/" newtab="0" name="" summary=""]Korean Fried Chicken
Looking for some spicy saucy crispy crunchy wings to snack on while you binge K-Dramas? This double fry air fryer technique combined with a sweet and spicy gochujang-honey sauce will satisfy ALL your cravings. [wprm-recipe-roundup-item id="31643"]Air Fryer Vietnamese Chicken Wings
These air fryer chicken wings are coated in legit what I think is the BEST seasoning mix ever. So addictive! Crispy, salty, sweet, these wings are everything. [wprm-recipe-roundup-item link="https://iamafoodblog.com/air-fryer-vietnamese-chicken-wings/" newtab="0" name="" summary=""]Air Fryer Roasted Broccoli
If you're looking for perfectly crispy broccoli with just the right amount of char, it's time to break out the air fryer. [wprm-recipe-roundup-item link="https://iamafoodblog.com/how-to-make-crispy-air-fryer-roasted-broccoli/" newtab="0" name="" summary=""]Crispy Air Fryer Chicken Strips
Air fryer chicken tenders, um yes please, especially with ALL the sauces. The panko outsides are crispy and crunchy and the chicken tenders are so juicy. [wprm-recipe-roundup-item link="https://iamafoodblog.com/crispy-air-fryer-chicken-strips/" newtab="0" name="" summary=""]Air Fryer Pork Chops
Did you know that pork chops are best made in the air fryer? They end up being like no pork chop you’ve ever tasted: tender, juicy, and full of flavor thanks to a Italian green sauce. Best part: they less than 30 minutes. [wprm-recipe-roundup-item id="34877"]The Crunchiest Air Fryer Asian Fried Chicken
These are going to be the crispiest, crunchiest, juiciest wings to ever come out of your air fryer. They’re blank slate for all of your flavor dreams so what are you waiting for?! [wprm-recipe-roundup-item id="31807 "]Air Fryer Parmesan Garlic Knots
Air fryer garlic knots are dangerously delicious: fluffy on the inside, crisp on the outsides, dunked into a super aromatic garlic butter and finished off with a huge shower of parm. I can eat all of these in one sitting. [wprm-recipe-roundup-item id="34896"]One Ingredient Air Fryer Keto Popcorn Cheese Puffs
These are going to be the crispiest, crunchiest, juiciest wings to ever come out of your air fryer. They’re blank slate for all of your flavor dreams so what are you waiting for?! [wprm-recipe-roundup-item id="32075"]Air Fryer Bacon
Seriously the best way to make bacon. For bonus points, twist the bacon into straws and enjoy the texture difference between the soft insides and the crispy edges. [wprm-recipe-roundup-item id="37988"]Air Fryer Eggs
Perfect eggs, every time, just the way you like them! [wprm-recipe-roundup-item id="38933"]
I Am... The Crispiest Smashed Potatoes
If you’re a potato lover this is about to become your new favorite potato recipe: crispy, crunchy, smashed potatoes! Fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside. Seriously SO GOOD. I love potatoes like I love no other root vegetable. Potatoes are and will always be my favourite food from the underground world. I could live on potatoes alone. These potatoes in particular are delicious, golden crusty nuggets of smashed creamy potato goodness. They’re great on their own as a snack and also make an incredible side dish. Smashed potatoes taste like fries, but if fries were rustic, lofi, chill vibes potatoes that aren’t concerned about fitting in. They all come out different because they all smash wonderfully uniquely. Just like fries, they’re crispy on the outside and fluffy and potatoey on the inside. Because they’re smashed, there is so much more potential surface area for crispy crunch. Smashed potatoes are super easy and not at all complicated. They’re as simple as: boiling, tossing, smashing, and baking. That’s it. No peeling, no special equipment, just good, solid, tender flavorful potatoes.
How to make crispy smashed potatoes
The key to crispy potatoes is cooking them before they go in the oven. Just like British style potato roasties the secret is double cooking. Boiling the potatoes makes sure the potatoes are tender and creamy before crisping up in the oven. Smashing them gives them extra surface area and craggily bits for crunch.- Boil baby potatoes in salted water.
- Drain and let potatoes dry in a colander for about 5 minutes.
- Toss the potatoes in oil and season with salt.
- Place the potatoes on a baking sheet and smash with the bottom of a glass.
- Bake for 20-25 minutes at 450°F.
- Enjoy!
Crispy smashed potato ingredients
All you need for the BEST crispy smashed potatoes are:- baby potatoes - baby potatoes aka new potatoes are best! They’re extra creamy, sweet and tender. They sell them in little bags near the regular potatoes. It doesn’t matter which color you get :)
- high heat neutral oil - since these guys roast in the oven at 450°F it’s best to use a high heat oil like canola, grapeseed, sunflower seed, or safflower.
- sea salt - a good sprinkle of flaky salt adds a little bit of crunch and brings out the sweetness of the potato flavor
- herbs of choice - fresh herbs absolutely elevate potatoes. Roughly chop them, then sprinkle over the potatoes after they come out of the oven. Try dill, cilantro, green onions, fennel tops, basil, rosemary, sage, parsley, oregano, chives, or thyme.
How to serve
Have them as a snack as is right out of the oven, as finger food or an appetizer, or serve them as a side with some of the following: Oh, if you want to make smashed potatoes in the air fryer or on the stove top, I’ve got you:Air fryer smashed potatoes
Put lightly oiled smashed potatoes in a preheated air fryer at 400°F for 15-20 minutes or until crisp and golden.Stove top smashed potatoes
Smash the potatoes and then fry in oil in a cast iron skillet until crispy, flipping once, over medium heat. Happy potato smashing! xoxo stephSmashed Potatoes
The best smashed potatoes: fluffy, creamy, and tender on the inside and shatteringly crunchy on the outside.
- 1.5 lb potatoes (baby/nugget potatoes preferred)
- 4 tbsp neutral oil (divided)
Heat the oven to 450°F. Bring a large pot of water to a boil over high heat and salt generously. Add the baby potatoes and cook for 20 minutes, until soft.
Drain in a colander and let dry completely, about 5 minutes. Drizzle the potatoes in oil and season with salt.
Arrange the potatoes on a baking sheet, lightly brushed with oil and use a potato masher or the bottom of a heavy glass to press down on the potatoes until smashed to your desired potato preference, 1/2 - 1/4 inch thick. Thicker potatoes mean fluffier insides, thinner potatoes mean crispier potatoes.
Bake until golden and crispy, about 20-25 minutes.
Transfer to a platter and top with scallion oil, chili oil, and cilantro, if using, and enjoy!
I Am... Soft and Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies have taken the spot as my top holiday cookie! I love gingerbread, so much so I love it all year round. I order gingersnaps and ginger cookies and all the ginger things even when it’s not the holiday season. The warm and soothing mix of ginger and cinnamon gets me every time, every season, but especially during the holidays. The smell of gingerbread when it’s cold outside and warm inside is so incredibly cozy. It’s an instant serotonin boost, right when you need it the most. What I love most about gingerbread is that it’s an umbrella term for ALL the delicious things flavored with ginger and cinnamon. It can be soft and cakey like this gingerbread loaf to crisp and waiting for icing like these cut outs to soft and chewy like these gingerbread cookies.
These gingerbread cookies
This gingerbread cookie recipe comes to us via NY Times and Sohla El-Waylly. When I saw the picture of them, it was a must bake. NY Times does a Christmas cookie round up every year and every year I tell myself I’m going to make something and this is the year I actually did it! These cookies did not disappoint. Packed with ginger and a hint of black pepper, these cookies pack a punch with the spice and have a fudgy chewy center and crisp edges. If you love gingerbread that tastes like ginger, thick and chewy cookies with crisp edges and soft middles, these are the ginger cookies for you!How to make soft and chewy gingerbread cookies
- Brown the butter: add the butter to a saucepan and brown over medium heat, stirring until brown and toasty.
- Remove the pan from the heat and stir in freshly grated ginger, ground ginger, ground cinnamon, freshly grated black pepper, and freshly grated nutmeg. Let cool in the fridge for 20 minutes, until slightly solid but still creamy.
- Add icing sugar, molasses, vanilla, salt, and baking soda to the cooled butter and mix until creamy and combined.
- Whip in the egg until pale and fluffy.
- Mix in the flour until evenly combined, then chill for at least 2 hours.
- In a small bowl, stir together sugar and ground ginger. Heat the oven to 375°F and arrange the racks in the upper and lower thirds of the oven. Line baking sheets with parchment paper.
- Scoop the dough into balls (about 2 tbsp each) and roll them in the ginger sugar then bake for 10 minutes. Let cool and enjoy!
Ingredients
- butter - in this recipe, you brown the butter until nutty and fragrant, then cool it so it you can cream it with the sugar. Browning butter adds so much flavor to baked goods for just a tiny bit of extra effort.
- freshly grated ginger - there are 3 whole tablespoons of freshly grated ginger in these cookies! They are definitely for ginger heads. The fresh ginger, along with the ground, adds a warm, pleasing, spicy punch.
- spices - here we have the usual suspects: ground ginger, ground cinnamon, nutmeg (freshly ground is best but if you only have ground, that works too!), and freshly ground black pepper.
- sugar - I’ve never used icing/confectioners’ sugar in ginger cookies before and I was pleasantly surprised and how it creamed and how chewy and fudgy the cookies came out. There’s also a bit of regular granulated sugar in the ingredients used for coating to give the cookies a bit of sparkle.
- unsulphured molasses - also known as fancy molasses or light molasses, this is the sweetest and lightest of all the molasses used for cooking and baking. It’s what most people use for gingersnaps, gingerbread, ginger cookies, and ginger cakes.
- vanilla - a tablespoon of vanilla to highlight all those warming spices and add a hint of creaminess.
- egg - don’t forget to let your egg come to room temp, you’ll get much better cookie and the egg will mix more evenly into the batter.
- flour - regular all purpose flour, nothing much to say here!
Recipe Notes
- There’s a whole teaspoon of black pepper so if you’re not a huge fan of it, dial it back to 1/2 teaspoon. Some of the reviews online said it was too much pepper for their palate.
- There’s also a fair bit of salt in this recipe, 1 and a quarter teaspoons of Diamond Crystal kosher salt. I dialed it back a bit because as much as I love sweet and salty, that just felt like a bit much. I used a slightly heaping 1/2 tsp of sea salt, not kosher.
- This is a baking soda cookie, meaning that it will give you a thick, chewy cookie.
Chewy Gingerbread Cookies
These soft and chewy gingerbread cookies are the best holiday cookie ever.
- 14 tbsp unsalted butter (cut into pieces (200g))
- 2 cups confectioners' sugar ((240g))
- 3 tbsp molasses (unsulphured/fancy/light (60g))
- 1 tbsp vanilla extract
- 1 1/4 tsp kosher salt (Diamond Crystal preferred)
- 1 tsp baking soda
- 1 large egg (room temperature)
- 2 cups all purpose flour ((250g))
Spices
- 3 tbsp fresh ginger (finely grated (50g))
- 1 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp black pepper (freshly ground)
- 1/2 tsp nutmeg (freshly grated)
Coating
- 1/4 cup sugar (50g)
- 2 tsp ground ginger
In a medium saucepan over medium, melt butter until foamy, about 3 minutes. Continue cooking butter, stirring and scraping frequently with a stiff silicone spatula, until the sputtering has subsided and the butter solids look deeply browned, 3 to 5 minutes.
Remove from heat, then whisk in the fresh ginger and spices. Scrape the butter and any brown bits at the bottom into the bowl of a stand mixer (or into a large bowl if using a hand mixer). Set aside until cool, slightly solid, but still creamy, about 20 minutes in the refrigerator or 2 hours at room temperature. Add confectioners’ sugar, molasses, vanilla, salt and baking soda to the cooled butter. Mix on low with the paddle attachment, stopping once to scrape the bowl and paddle, until creamy and combined, about 1 minute.
Add the egg and mix on medium until pale and fluffy, stopping once to scrape the bowl and paddle, about 2 minutes. Add flour and mix until evenly combined, about 30 seconds. Cover and chill for at least 2 hours and up to 3 days before baking.
Prepare the sugar coating: In a small bowl, stir together the sugar and ground ginger.
Line two sheet pans with parchment paper, arrange the racks in the upper and lower thirds of the oven, and heat oven to 375 degrees.
Using a #40 cookie scoop or two spoons, scoop the cookie dough into 2-tablespoon portions (30 grams). Roll the portioned cookie dough into balls and coat in the ginger sugar.
Arrange on the sheet tray at least 1 inch apart and bake until set and lightly browned around the edges, about 10 minutes. Transfer to a wire rack to cool.
Cookies are best eaten the day they are baked. Cookie dough portions can be frozen, then coated in sugar and baked from frozen as needed. No need to thaw; bake frozen portions for 11 to 13 minutes.
I Am... How to Brown Butter: Tips, Tricks, and Recipes
Just 10 minutes and you can have the best brown butter to add a nutty, deep richness to both sweet and savory recipes. If you ask me what the best thing you can do for your baked or savory goods that only takes an extra 10 minutes, it’s to use browned butter. If you’ve tasted the toasty, nuttiness of browned butter, then you know that it’s a certain kind of magic. This step-by-step tutorial will show you the best way to brown butter and all the best ways to use it!
What is brown butter?
Brown butter, also known as beurre noisette (hazelnut butter in French), is an out-of-this-world delicious concoction originally used in savory French foods but is now used everywhere butter is used. It’s deeply golden, flecked with brown bits, nutty, and incredibly aromatic. Browned butter is perfection. To make it, butter is slowly melted down, separating butter fat and milk solids. The milk solids sink to the bottom of the pan and toast, caramelize, andbrown, making it smell nutty and wonderfully aromatic. Browned butter brings so much flavor to both sweet and savory goods for just a tiny bit of extra effort. It adds a nutty caramel roundness and highlights both sweet and savory flavors making everything it touches taste more deep, rich, and intense. I just LOVE it!Ingredients
All you need for this amazing ingredient is butter. Usually if I’m using brown butter for something sweet I go for unsalted butter. For savory dishes, I use unsalted too, but I have used salted butter. You can use either but because the flavor of the butter concentrates, salted butter is definitely more intensely savory. Aside from the butter you’ll need a skillet or saucepan and something to stir with.How to make brown butter
Melting unsalted butter over very low heat, allows it to separate into butter fat and milk solids. The milk solids fall to the bottom of the pan where they start to brown until they reach the color of hazelnuts. Here’s a step by step!- Warm: start your butter, cut in in small pieces, in a cold pan and warm it slowly so that it melts evenly.
- Sputter: once the butter has melted, it will start to bubble and foam as the water cooks off and the fat left behind begins to sputter. The butter will still be yellow. Stir gently and turn down the heat if it starts to splatter too much.
- Foam: the butter will foam and the foam will change from pale to very yellow as the water cooks off even more and you’re left with the milk solids, which you should see floating near the bottom of the pan.
- Brown: the butter will start to look deeply yellow and start to become golden and brown. The milk solids will become even more visible and your place will smell amazingly toasty, nutty, and caramel-y.
- Remove: Once your butter is to your liking, take it off the heat and pour it out into a heat proof bowl or liquid measuring cup as the milk solids will continue to toast in the residual heat. Be sure to scrape the toasted brown bits at the bottom of the saucepan. They are the toasted milk solids and are what gives brown butter its amazing flavor.
Tips and tricks
- Use a light colored saucepan so you can see the color of the butter change. An enamel milk pan is perfect for this. This is the one we own.
- Stir the butter so that it melts and heats evenly.
- Butter can burn quickly. Once your butter is the right color, transfer it out of the pan so it doesn’t continue to heat up.
Salted or unsalted butter
It’s up to you, I use unsalted mostly, but for savory dishes salted butter works too!How long does it take to brown butter?
It really varies because different brands of butter have different amounts of water. Generally I say it takes between 4-8 minutes.What kind of pan
A light colored saucepan is best so you can see the brown butter bits. If you have a white milk pan that will work, also, regular stainless still saucepans work too.Does browned butter solidify?
Yes! You can make brown butter then pop it into the fridge where it will turn into solid brown butter. You can cream solid brown butter for frosting, cookies, cake, and basically anywhere you use regular butter.How to store browned butter
If you need to keep your browned butter for later, just pour it into an airtight container and keep it in the fridge for up to 1 week. It will solidify in the fridge. If you need it at room temp, you can leave it out, just like regular butter. You can also melt it again for sauces, just be sure to do it over very low heat so it doesn’t brown again.How to use brown butter in any recipe
You can use browned butter in any recipe in a direct 1 to 1 swap. If your recipe calls for sold butter, be sure to pop the brown butter in the fridge so it turns solid. For recipes that call for melted butter, you can gently melt it or use it straight after you brown it. Brown butter adds so much flavor to every dish. Honestly I’ve eaten it just drizzled over vegetables, it’s THAT good. Here are some ideas to get your started:Sweet brown butter recipes
- The best ever chocolate chip cookies
- Snickerdoodles
- Brown butter brownies
- Macadamia dark chocolate cookies
- Pumpkin cupcakes with browned butter frosting
- Blueberry oat bars
Savory brown butter recipes
- Garlicky mushroom risotto
- Garlic parmesan noodles
- Sage and butter spinach pasta
- Steak with a drizzle of browned butter is amazing
- Brown the butter in this garlic lobster pasta for umami overload
How to make brown butter
Just 10 minutes and you can have the best brown butter to add a nutty, deep richness to both sweet and savory recipes.
- 1/2 cup butter (cut into 1 inch pieces)
Add the butter to a small sauce pan (try to use a light colored sauce pan if you can).
Melt the butter over medium heat, stirring. The butter will melt then eventually foam up.
After a couple of minutes, the butter will separate into milk fat and milk solids. The milk solids will start to brown on the bottom of the sauce pan. Keep stirring and use your nose, once it starts to smell nutty and turn amber, it’s time to take the pan off the heat.
Carefully pour the browned butter in a heat proof container, being sure to scrape up the brown bits. Let cool for 10 minutes and use in your recipe as directed. If you need solid brown butter, cool in the fridge until solid.
I Am... 5 Easy Baked Brie Recipes
Baked brie has got to be the most crowd pleasing, easiest appetizer there is. Everyone loves it, it seems fancier than it actually is, and it’s super easy and quick to prepare. Plus there are so many variations you can make! I remember the first time I ever had baked brie. It was the most magical thing ever, no joke. It was at a Christmas party years and years ago and I had no idea my life was about to change. The host brought out a baked brie out with a huge pile of crackers and all of a sudden I was that one person that was next to the cheese all night. Some people are extroverts, some people are introverts, I’m a cheese-o-vert. Melty brie is my idea of a good party.
What is baked brie?
Baked brie is the best melted cheese ever. Period. It’s brie, that’s baked. That simple, yet compelling and seductive. Cutting through the mild and tender rind to have the brie melt out like lava is addictive. With baked brie, everything is right with the world.Why you should make baked brie
It’s the easiest appetizer ever. All you do is pop brie into a warm oven (or even the microwave!), put it on a platter, add some crackers and it’s cheese pull heaven. Add some extra flavors and you too can change someone’s world.How to make baked brie
Bake it in a round, shallow oven proof dish. That’s it! If you don’t have a dish, place it on parchment paper and then use the parchment to transfer it to a serving plate later on.What kind of brie for baked brie
There are so many kinds of brie out there with different price points. I tend to grab 8 ounce rounds of brie that’s locally made or something that’s affordable.Do you take the rind off baked brie?
Nope! The rind of brie is perfectly edible and it helps the brie keep its shape and insulates the insides from drying out. You don’t need to take the rind off when you bake it, just cut straight into it when it comes out of the oven melty and hot. If you don’t prefer to eat the rind, simply remove the top layer before or after baking and dip into the brie like fondue.What to bake brie in?
Use an oven proof baking dish, skillet, or small rimmed shallow bowl that is just a bit larger than your brie. You can use a gratin dish, a mini cast iron skillet, or even just crumpled up parchment paper that you can then move to a plate after baking.How long will baked brie stay melted?
If you bake it in a skillet or dish, the dish will help keep the brie scoopable and gooey for about 15 minutes. You can reheat it gently in the microwave for 30 seconds at a time to make it gooey again.How do you serve baked brie?
I put the dish that it’s been baked on on a platter or a larger dish with crackers or crunchy things around it, kind of like how you would style a charcuterie board. Add a knife so people can optionally use it to scoop up some melty cheese, but most people will just take their crackers, toasts, or whatever and just dip and scoop.Baked brie ideas
If you’re looking for your own take on baked brie, here are some tips! Add something:- nutty - a little bit of crunch and nuttiness is never wrong. I like using toasted or candied nuts as opposed to raw ones. Try toasted walnuts, pecans, macadamia nuts, pistachios, almonds, hazelnuts, pine nuts or even seeds like roasted sesame or sunflower seeds
- sweet - honey, maple syrup, jams, compotes, and fresh fruits highlight the buttery richness of brie.
- savory - most of the time people do sweet things with baked brie but things like crispy bacon, crispy pancetta, roasted tomatoes, sun dried tomatoes, pesto, roasted garlic, caramelized onions, roasted mushrooms, or even chili oil are AMAZING.
- herby - fresh herbs are pretty and aromatic, try thyme, rosemary, mint, sage, basil, oregano
What to serve with baked brie
- sourdough crackers: amazing with baked brie!
- fruit: grapes, sliced pears, sliced apples, sliced peaches, or berries are delicious!
- nuts: toasted almonds, walnuts, pecans, candied nuts taste amazing with brie.
- kettle chips: this is my absolute favorite mix of high-low. You haven’t lived until you’ve dipped a folded over kettle chip into melty brie!
If you love brie, here are some other brie recipes to try!
- Cran-brie grilled cheese: cranberry and brie
- Four cheese pizza with mozza, parm, brie, and ricotta
- Roast beef and brie puffs
- The best charcuterie board featuring brie
Classic Baked Brie
Classics exist for a reason, amirite? This is essentially how you bake brie and warm it to a melty point. Accent the creamy, buttery flavor with a drizzle of honey and some fresh thyme or add your favorite jam or accents for your own take. Baked Brie serves 6 15 minutes 6-8 ounce round brie honey thyme sprigs- Heat the oven to 350°F.
- Unwrap the brie (leave the rind on) and place in a small, round shallow oven proof dish.
- Bake for 15-20 minutes. To see if it’s melty, gently poke the center of the brie, it should feel melty and wobbly under the rind.
- Remove from the oven and place the dish on a larger serving plate.
- Drizzle with a generous amount of honey and top with fresh thyme.
- Serve with crackers and a knife/spoon to help with scooping.
Jammy Pecan Baked Brie
Holiday vibes all around with this gorgeous baked brie. The red and white is super festive and sweet-tart cranberries and pecans are amazing together with melty brie. Jammy Pecan Baked Brie serves 6 5 minutes 15 minutes 6-8 ounce round brie 1/4 cup raspberry jam or jam of choice 1 teaspoon oil 1/4 cup pecans 1 tbsp brown sugar rosemary, to finish- Heat the oven to 350°F.
- Unwrap the brie (leave the rind on) and place in a small, round shallow oven proof dish.
- Top the brie with the cranberry jam.
- Toss the pecans with a bit of oil and brown sugar then place on top of the cranberry jam.
- Bake for 15-20 minutes. To see if it’s melty, gently poke the center of the brie, it should feel melty and wobbly under the rind.
- Remove from the oven and place the dish on a larger serving plate.
- Serve fresh rosemary and crackers and a knife/spoon to help with scooping.
Pistachio and Pear Baked Brie
Crunchy, nutty pistachios with warm, melty brie, a crisp pear, and a cracker are so delicious together. I love how the pistachios look against the brie and green Anjou pears echo the green of the pistachios. A little drizzle of honey and flaky sea salt makes this the perfect combination of sweet and salty. Pistachio and Pear Baked Brie serves 6 5 minutes 15 minutes 6-8 ounce round brie 1/4 cup chopped pistachios honey, to drizzle flaky sea salt 1 pear, thinly sliced- Heat the oven to 350°F.
- Unwrap the brie (leave the rind on) and place in a small, round shallow oven proof dish.
- Bake for 15-20 minutes. To see if it’s melty, gently poke the center of the brie, it should feel melty and wobbly under the rind.
- Remove from the oven and place the dish on a larger serving plate.
- Top with chopped pistachios, drizzle with honey, and finish with flaky sea salt.
- Serve thinly sliced pears, crackers and a knife/spoon to help with scooping.
Apricot and Almond Baked Brie
Apricot jam is velvety, tangy and sweet - and I absolutely love it with brie. When it warms in the oven, it almost turns into a glaze and helps caramelize the almonds a bit. The softness of the brie with the crunch of the almonds is divine. Apricot and Almond Baked Brie serves 6 5 minutes 15 minutes 6-8 ounce round brie 1/4 cup apricot jam 2 tbsp chopped almonds fresh thyme- Heat the oven to 350°F.
- Unwrap the brie (leave the rind on) and place in a small, round shallow oven proof dish.
- Top the brie with the jam and sliced almonds.
- Bake for 15-20 minutes. To see if it’s melty, gently poke the center of the brie, it should feel melty and wobbly under the rind.
- Remove from the oven and place the dish on a larger serving plate.
- Serve fresh thyme, crackers and a knife/spoon to help with scooping.
Mini Baked Brie Bites
Make these when you want to pull out all the stops! Baked brie en croute, the fancy French way of saying brie baked in pastry, is probably going to be one of the best bites you ever put in your mouth. Flaky, buttery puff pastry wrapped around gooey warm brie, and a tiny bit of sweetness from honey or jam. HEAVEN.Mini Baked Brie Bites
Make these when you want to pull out all the stops!
- 1 sheet puff pastry (thawed)
- 6 mini brie
- 3 tbsp jam (jam of choice, or honey)
- 1 large egg
Heat the oven to 400°F. Gently roll out the puff pastry to a 12x12 square, then cut into 9 equal squares. Place a teaspoon of jam or honey onto each square, then top each square with a mini brie bite.
Wrap the dough around the brie bite, pressing to secure. Flip the bites over so the smooth side is on top.
Lightly beat the egg with 1 tbsp water then brush the tops of the pastry with the egg. Score the tops with a sharp knife.
Bake for 20-25 minutes or until golden brown and cooked through. Let cool slightly and enjoy!
I Am... 9 Best Thanksgiving Leftover Recipes
Here are 9 of my favorite Thanksgiving leftover recipes turned into bestovers. The best part of Thanksgiving is the leftovers because you can enjoy all the food without any of the cooking! But, if you’re so inclined, sometimes, the things you can make with the leftovers is better than Thanksgiving dinner. Think: turkey noodle soups, the best sandwiches, deep fried croquettes, and turkey curry. I’m getting hungry just thinking about it!
Must try Thanksgiving leftover recipes
Potato turkey pot pie
It’s like a shepherd’s pie but make it turkey! Creamy béchamel, turkey, carrots, and peas tucked under a mashed potato blanket.Thanksgiving croquettes
All the best parts of a turkey dinner, mixed up and deep fried to perfection! Dip them in cranberry sauce for bonus points.Turkey rice bowl
You know that super viral Tiktok salmon rice bowl? Why not try it with turkey? Instead of leftover salmon, shred some leftover turkey and breakout the seaweed snacks!Noodle-based Thanksgiving leftover recipes
Turkey spaghetti
This super creamy, hearty, and comforting baked spaghetti is on my list this year. It’s chicken spaghetti, but with turkey and it’s so, so good.Turkey curry udon
Japanese curry is such a comfort food vibe! Creamy, thick, and so satisfying, especially with udon noodles.Turkey BBH
If you know Vietnamese food you know bun bo hue, the spicy Hue style beef noodle soup. Make it with turkey, it’s so incredibly flavorful and delicious!Asian Inspired Thanksgiving leftover recipes
Turkey fried rice
Fried rice forever and ever right?! Just make this egg fried rice and toss leftover cubed up turkey in. Seriously good.Turkey banh mi
A Vietnamese sub with turkey, crispy sunny side up eggs, cilantro, jalapeños, cucumbers, and carrots.Turkey yakiudon
Fancy up your yakiudon with turkey. Super simple, just substitute the pork for turkey and slurp away. Read More →
I Am... Cheesy Miso Stuffed Mushrooms
Stuffed mushrooms are the cutest appetizer out there. So round, so poppable, and so delicious. I absolutely love stuffed mushrooms. They’re easy to make (and make ahead if you need to) and they’re always a hit. I love stuffed mushrooms and how infinitely customizable they are. They’re kind of like the vegetarian version of a deviled egg! I’m all about tiny bite-sized stuffed things and stuffed mushrooms fit the bill perfectly. These cheesy miso stuffed mushrooms are particularly good because they’re triple umami: mushrooms, miso, and parmesan cheese! They’re so full of flavor and satisfying.
How to make stuffed mushrooms
- Start off by washing your mushrooms. Yes, we’re going to wash them, more on that below.
- After you wash them, trim the very tip of the stem and discard, then gently break the stems from the caps.
- Place the caps on a parchment paper lined baking sheet.
- Mince the stems then sauté them in butter until golden then let cool.
- While the stems are cooling, mix together cream cheese, mayo, and a bit of white miso.
- Stir in the sautéed stems then stuff the mushrooms, topping them with parmesan.
- Bake until golden and piping hot then enjoy!
Stuffed mushroom ingredients
- mushrooms - I like using brown mushrooms because I think they’re prettier but white mushrooms are exactly the same so go with whichever you prefer. Try to choose mushrooms that are on the bigger side, but not too big, 1 - 1.5 inches.
- butter - mushrooms sautéed in butter are a dream come true. You can use oil if you don’t have butter on hand.
- cream cheese - this is what is the bulk of the creaminess in these stuffed mushrooms. It’s easier to mix if your cream cheese at room temp.
- kewpie mayo - my secret ingredient! Kewpie mayo adds extra creaminess and when you bake it, it is SO delicious. If you don't already know about it, read more about kewpie mayo here.
- white miso - white miso adds extra umami and flavor. If you don’t have any on hand and don’t want to go to the store, you can skip it, but it really boosts all the savoriness of this dish.
- parmesan - finishing with finely grated parmesan is always a pro move!
How to pick good mushrooms
I like buying mushrooms loose so I can go through and choose ones that are about the same size so they all cook at the same rate. Look for whole, intact caps without discoloration. They should feel spring-y and light, not spongy.To wash or not wash mushrooms
If you do a quick internet search on this, people are divided. Some people wash, some people don’t wash, some people peel. The reason why people don’t wash mushrooms is that they’re worried they’ll get soggy. But the truth is, like all plants, they can take a bit of a shower and be okay, especially if you’re washing them while they’re whole.How to clean mushrooms
Wash mushrooms right before you use them. Place whole mushrooms in a sieve (I use the sieve in the salad spinner basket) and use the spray function and cold water to spray off any dirt. Spin or pat dry with paper towels. Use immediately.What to serve with stuffed mushrooms
- The best green bean casserole
- Super smooth and fluffy mashed potatoes
- Garlicky parker house rolls
- Velveeta mac and cheese
- The ultimate fall kale salad
- Fool-proof super juicy turkey
Cheesy Miso Stuffed Mushrooms
Stuffed mushrooms are the cutest appetizer out there.
- 16 large mushrooms (white or brown)
- 2 tbsp butter
- 4 oz cream cheese
- 1/4 cup mayo (kewpie mayo preferred)
- 1 tbsp white miso
- 1/4 cup Parmigiano Reggiano cheese (finely grated)
- parsley (finely chopped, to finish)
Heat the oven to 400°F. Line a baking sheet with parchment paper. Trim the bottom of the stems of the mushrooms, then gently break them off. Place the mushroom caps on the prepared baking sheet.
Finely mince the mushroom stems. In a medium skillet over medium heat, melt the butter and sauté the mushroom stems until soft and golden. Remove from the heat and let cool slightly.
In a bowl, mix together the cream cheese, mayo, and white miso until smooth. Stir in the sautéed mushroom stems, taste and season with freshly ground pepper.
Scoop the filling into the mushroom caps and top with grated parmesan.
Bake for 20 minutes or until the cheese melts and the mushrooms are piping hot. Finish with parsley, remove, let cool slightly and enjoy!
I Am... The Best Parker House Rolls
Pillow-y soft, light as air, chewy, and garlicky Parker House rolls are my dream bread. They’re so buttery, bread-y, and delicious. Recently, Mike and I went on a trip to Montreal. We stopped for dinner after a very long walk at McKiernan, a sister restaurant to the very famous Joe Beef. They had fresh baked-to-order garlic Parker House rolls on the menu and even though we ordered a huge amount of food, I couldn’t resist. They were a revelation. It was the single most delicious bun I’ve ever put in my mouth. They came with four and if I’m being honest, I ate all four except a tiny bite that Mike tried. I loved them. It was my first time trying Parker House rolls and I am obsessed. So, I’ve been making rolls now for about 3 weeks straight and this is my best version. So fluffy and dreamy. Sinking your teeth into a warm bun brushed with garlic butter and finished with a sprinkle of flaky sea salt is maybe the best thing ever? It’s definitely a must have on our Thanksgiving
But wait, what are Parker House Rolls?
Parker House come from the Parker House Hotel in Boston. They are buttery, soft, sweet, and have a crisp top. They’re not really round rolls like we see today, instead they’re ovals folded over with a pocket of butter inside. I didn’t shape these buns in the classic Parker House way and I didn’t leave them plain either. Instead I’ve slathered them in garlic butter because garlic. You’ll love these rolls. They’re buttery, soft, pillow-y and a bread lovers dream come true. And they’re simple to make too!How to make garlicky Parker House rolls
- Start by buttering a baking pan. This recipe makes 9-12 rolls so you can go with an 8x8 or a 7x11 inch pan. The butter is going to coat the bottoms of the rolls and make them extra delicious.
- Melt the butter in the milk and stir in the honey.
- In the bowl of a stand mixer (or a large bowl), stir together yeast, flour, and salt.
- Make an indent in the flour then add the milk mixture and 1 egg plus 1 egg yolk. Knead with the dough hook (or by hand) until smooth.
- Lightly butter a large bowl, form the dough into a ball, cover, and let rise for 1 hour or until doubled.
- Divide the dough into 9 or 12 equal pieces then shape into balls and place them in the buttered pan. Cover and let rise until doubled, about 1 hour.
- Brush them with the remaining egg white and bake. While they’re baking make the garlic butter by adding minced garlic to butter and heating it over low heat. Stir in some freshly chopped parsley.
- When the rolls come out, brush them generously with the garlic butter and enjoy warm!
Tips and Tricks
- These taste best fresh and warm but you can easily keep them in an air tight container or sealed bag at room temp for a couple of days.
- Warm them up again, wrapped in foil in a low 200°F oven to make them extra tasty the next day.
- A sprinkle of flaky sea salt adds prettiness and crunch.
- If you don’t have instant yeast you can use active dry yeast, just add the yeast to the warm milk and let bloom before stirring in the butter and honey.
- These rolls are perfect for making ahead, more on that below!
Make ahead Parker House rolls
If you want to make these the day before, just follow the recipe up until they’re shaped. Put the rolls in the pan, cover them tightly, and place them in the fridge to rise slowly overnight. When ready to bake, let them rest on the countertop for 30 minutes, then bake as directed. You can also go ahead and bake the rolls and save them already baked. Just cool completely and keep in an air tight container. Pop the rolls back into an oven safe container, wrap them in foil and warm in a 200°F oven for 10 minutes and serve with softened butter. Happy rolling! I hope these bring you as much joy as they brought me. I made 3 batches in 3 days! xoxo stephGarlic Parker House Rolls
- 1 cup milk
- 7 tbsp butter (plus extra for buttering the pan)
- 3 tbsp honey
- 1 large egg
- 1 large egg yolk
- 3 1/3 cup flour
- 1 tsp salt
- 3 tsp rapid rise instant yeast
- 4 cloves garlic (minced)
- 1 tbsp fresh flat leaf parsley (finely chopped)
- flaky sea salt (as desired)
Lightly butter an 8x8 or 11 x 7 inch baking dish or pan and set aside.
In a small pot, warm the milk and 3 tbsp butter over medium low heat until the butter melts. Stir in the honey.
Add the yeast, flour and salt to the bowl of a stand mixer. Add the milk mixture, 1 egg and 1 egg yolk. Use the dough hook and knead for 7-10 minutes or until smooth and elastic. The dough will be slightly tacky.
Lightly rub a large bowl with some butter. Shape the dough into a ball and transfer the dough to the bowl. Cover and let rise until doubled, about 1 hour. It will be soft and slightly sticky.
Punch the dough dough and divide it into 9 or 12 equal pieces. If you want to be precise, use your kitchen scale to see how much your dough weighs, then divide by 9 or 12.
Roll the dough into balls, stretching, and pinching and tucking into balls with smooth tops. Place them in the buttered pan, cover and let rise until doubled and puffy, about 1 hour.
Heat the oven to 350°F. Brush the tops of the rolls with the remaining egg white mixed with 1 teaspoon water. Bake until golden brown and cooked through, about 20-25 minutes.
While the buns are baking, make the garlic butter by melting the remaining 4 tbsp butter, along with the garlic over low heat in a small sauce pan. When melted, stir in the parsley.
Once the buns come out of the oven, immediately brush the tops with the garlic butter and finish with flaky sea salt. Enjoy warm!
I Am... The Ultimate Kale Salad
I have been living on this kale salad. It’s so pretty and festive and it just gets me in my fall feels. It has all the textures and flavors and is full of healthy stuff! It’s the perfect side for Thanksgiving or any special fall/winter meal. Heck, I eat it as a meal in itself all the time.
Why this kale salad is the best
I love how you can make this salad ahead of time, with dressing, and it just gets better and better. The kale and shredded Brussels sprouts stay hearty and hold up to the dressing and nothing wilts or gets limp and sad. The apples add a bit of sweetness and crunch, the cucumbers add crisp cool freshness, the carrots add color, and the sliced almonds are the nutty kiss on top. Even better is when you add chicken breast and roasted squash. Seriously, so good!The dressing
The dressing is a really simple but addictive mix of Japanese rice vinegar, soy, mirin, a touch of sugar and toasted sesame oil. It’s light and tangy and full of umami. It lets the salad ingredients shine while still bringing the flavor.What kind of kale for salad
My favorite kind of kale for kale salad is Tuscan kale, also known as dinosaur kale or Lacianto kale. It’s flat and a deep, dark green. It’s thinner and more tender than the classic curly kale you see and it tastes amazing raw. You can also use curly kale for this salad, but dinosaur kale is my kale of choice.How to prep kale
- Wash the kale and throughly dry.
- Use a pairing knife to cut out the center stems or simply tear the leaves off the stem. The stems are tough - you can discard them.
- Roll the leaves up into a tight roll and slice thinly, into ribbons.
- Your kale is ready for salad!
How to shave brussels sprouts for salad
I love brussels sprouts in salad - they’re just like tiny cabbages. To shred sprouts, easily, wash, trim the ends off, cut them in half, place them cut side down on the cutting board and thinly slice cross-wise to create shaved sprouts.How to make kale salad
- Make the dressing in a bowl or liquid measuring cup. Sometimes I like to use my milk frother to really emulsify the dressing.
- Toss together all the ingredients in a large bowl, but save some apples, cucumber, carrots, and almonds for garnish.
- Dress the salad according to taste - you might not need all the dressing. I tend to dress my salads on the lighter side, I usually make a half portion of dressing. This salad is all about you so dress accordingly!
- Finish up by garnishing the top of the salad with the reserved toppings and enjoy!
What to serve alongside kale salad
I like this salad as a meal but it makes an excellent side dish for proteins such as:- weeknight steak
- Italian style pork chops
- slow roasted salmon
- honey garlic mustard chicken thighs
- crispy oven baked tofu
- honeynut squash
The Ultimate Kale Salad
This kale salad is all the fall feels.
- 1/4 cup rice vinegar (Japanese preferred)
- 2 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp neutral oil
- 1 tbsp sugar
- 1 tbsp toasted sesame oil
- 2 bunches kale (thinly shredded, approx 8 cups, dinosaur/tuscan/lacinato preferred)
- 1 lb Brussels sprouts (shredded, approx 6 cups)
- 1 cucumber (sliced)
- 1 apple (cut into matchsticks, Fuji preferred)
- 1 carrot (shredded)
- 1/4 cup sliced almonds
- roasted chicken breast (sliced, optional)
- roasted squash (cubed, optional)
In a liquid measuring cup or bowl, whisk together the dressing ingredients, taste, and adjust.
Toss together the shredded kale, sprouts, cucumber, fuji apple, and carrots in a large bowl. Dress evenly to taste and top with sliced almonds.
Optionally top with roasted chicken breast and roasted squash! Enjoy!
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“This is amazing!! Thanks for the recap (now I want a kolache)”Kelsey on Buc-ee’s Review: Best Ever Road Trip StopPopular
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