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all purpose flour

Molasses Raisin Bran Muffins

I am definitely that mom that worries about my kids getting enough fiber in their diet, how about you? Or for that matter, making sure we all get enough fiber, am I right?

Enter these delightful Molasses Raisin Bran Muffins that not only pack a TON of fiber in each bite but are sweet and perfect for breakfast or an afternoon snack.

The Goodness of Bran

I’m a fan of too many yummy, yet sugary cereals I’ll be the first to admit. But I always have a box of plain old Bran Flakes lurking around my pantry. They are such a wonderful component to making muffins, like these or even using as breadcrumbs or sprinkling onto yogurt. Some amazing benefits to bran flakes include:

  • 6 grams of fiber for every cup
  • High in folic acid
  • promotes healthy digestive health
  • helps to keep heart healthy
  • source of whole grains

Kid Friendly

I’m not sure how many kids are going to eat a big old bowl of Bran Flakes, but I know plenty of kids that will eat a muffin any time. These muffins are slightly sweet mostly by molasses and honey and super moist and fluffy from the coconut oil, milk and mushy bran cereal. When baked, you can’t even tell these were made with a whole grain cereal. Brushing the warm muffins with honey after they come out of the oven takes these to a whole other level. The hint of sweetness and shine really make these stand out.

Ingredients

A quick roundup of ingredients include:

  • flour
  • baking soda
  • cinnamon
  • salt
  • ground flax seeds (additional fiber)
  • raisins
  • molasses
  • eggs
  • coconut oil
  • brown sugar
  • bran flakes
  • honey

One of my favorite parts of this recipe is the use of only a bowl and a spatula, no mixer required! These are the types of recipes I’ll whip up the night before and have them ready the next morning. It truly saves time and I can ensure my kiddos are eating something that will fill them up and pack some nutrition.

Check out the full recipe below! As always, I love seeing your creations. Please leave a review or share your dish with me on social media. You can find me on Facebook,  Instagram, Twitter and Pinterest. For more delicious recipes to your inbox, sign up for my newsletter!

xoxo,
Cosette

Other recipes you may like:

Pear Skillet Cake
Olive Oil Chocolate Chip Cookies
Print Recipe
 Molasses Bran Muffins
Molasses Raisin Bran Muffins
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Course Baked Good, Breakfast
Prep Time 10 minutes
Cook Time 25 minutes
Servings
muffins
Ingredients
Molasses Raisin Bran Muffins
Instructions
  1. Preheat oven to 375 degrees and spray muffin tins with non-stick spray, set aside.
  2. In a large bowl, combine your wet ingredients (except for coconut oil) + brown sugar, whisk to combine.
  3. Add your bran flake cereal to the wet ingredients and allow to sit for 5 minutes to soften.
  4. Slowly mix your dry ingredients into your wet ingredients and mix until just combined using a spatula. Your batter will be a bit runny (it's okay, it should be). Finally add your coconut oil and raisins.
  5. Fill your sprayed muffin tins full, leaving just a small space to the rim of the top. Be sure to scoop up raisins in each scoop. The muffins will rise but won't spill over, they will pillow up.
  6. Bake for 25-30 minutes until golden brown and cake tester comes out clean.
  7. Remove from oven and while still hot, brush tops with honey.
  8. Remove from muffin tins, allow to cool on cooling rack and enjoy!
Recipe Notes

If you are using canola or vegetable oil in place of coconut oil, it is ok to combine with wet ingredients.

Recipe adapted from: http://allrecipes.com/recipe/47146/molasses-bran-muffins/

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Grapefruit Poppy Bread

grapefruit, citrus, bread, cake, winter
Grapefruit Poppy Loaf with grapefruit glaze.

When a large group of bloggers decide to virtually get together for a party, you SHOW UP! The lovely wonderful ladies of Square Meal Round Table and What Annie’s Eating put together this lovely tribute to the mighty GRAPEFRUIT.

Grapefruit

Grapefruit Poppy Loaves

Tis’ the season for all things citrus from incredible blood oranges, meyer lemons and of course grapefruit. This is the perfect time of year to enjoy this seasonal citrus, at its peak. It’s funny, I was never a huge grapefruit fan until my later years, of course, I definitely enjoy it with some sugar but I do enjoy it greatly now. My kids have also become HUGE grapefruit eaters, so I can’t complain! Although, my poor husband has made a name for himself as the “Best Grapefruit Cutter” so I leave the cutting to him, I’ll take them and bake!

Grapefruit Bread

With grapefruit in peak season, I thought a grapefruit poppy loaf would be a nice twist to a traditional lemon poppy seed bread. I had these little mini loaf ceramic dishes I had been dying to use so 6 little loaves came about. Perfect for snacking, gifting or even freezing for a morning you just don’t want to bake.

These loaves are filled with grapefruit zest, juice and of course topped with a delicious grapefruit glaze that gives it that extra dose of sweetness and glamour. You can certainly skip the glaze and pour a touch of grapefruit juice on top instead.

I love cakes that take a few minutes to make but pack a ton of flavor and are sure to impress! You can find this recipe and a TON more grapefruit inspiration by checking out the Instagram hashtag: #greatfruitgrapefruit . I also have links to some amazing recipes below to check out.

As always, I love seeing your creations! If you make these adorable loaves, give me a tag on Instagram or Facebook or leave a comment below. Be sure to pin for later!
xoxo,
Cosette

Grapefruit Poppy Loaf
PIN for later!
Grapefruit Poppy Loaf
Ready for the oven!
Grapefruit Poppy Loaf
Perfectly golden out of the oven.
Grapefruit Poppy Loaf
The grapefruit glaze really ties the whole bread together.
Grapefruit Poppy Loaf
That drip.
Grapefruit Poppy Loaf
Perfect for a party or brunch.


More Grapefruit Inspiration

Print Recipe
 Grapefruit Poppy Loaves
Makes 6 mini loaves, check recipe notes for alternate baking vessels.
grapefruit, citrus, bread, cake, winter
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
Prep Time 5 minutes
Cook Time 45 minutes
Servings
Ingredients
Loaves
Grapefruit Glaze
grapefruit, citrus, bread, cake, winter
Instructions
Loaves
  1. Preheat your oven to 350 degrees and grease and flour 6 mini loaf pans (mine were 3.5" x 5.5" and about 2" high).**see notes below for baking in standard loaf pan or bundt
  2. In the bowl of a stand mixer fitted with paddle attachment, add your: eggs, sugar, vanilla, zest from 2 grapefruit and bourbon.
  3. Mix on medium-high speed for 3-4 minutes until fluffy.
  4. Add in your dry ingredients until just combined.
  5. Finally add your oil, yogurt and grapefruit juice and allow to mix for 2-3 minutes until batter is fully combined.
  6. Pour into prepared mini loaf pans, batter can be filled to almost the top, leave about 1/4". Place your mini loaves on a sheet pan and bake for 45 minutes or until a toothpick comes out clean.
  7. Tops should be golden in color. Remove from oven, let cool then remove from ceramic loaf pans. Prepare glaze and top when loaves are cool. Enjoy!
Grapefruit Glaze
  1. Combine your powdered sugar and grapefruit juice until a thick but pourable glaze forms.
Recipe Notes

**If you don't have mini loaf pans, this bakes great in a bundt pan. Coat your bundt pan well, I really love using Baker's Joy! Bake bundt for 55-60 minutes

**You can also prepare 2 standard size loaf pans (9.5" x 2") and bake those for about 45 minutes

**You can obviously omit the glaze, you may want to drizzle about a tablespoon of fresh grapefruit juice on top when they come out of the oven if you choose to omit the glaze. 

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Vegan Lemon Poppy Seed Cookies

vegan, lemon, poppy, cookies

A stack of these will definitely cure the winter blues.

 

February. I don’t know about you but by this time of year I’m ready for sunshine and rainbows again. Nothing cheers me up more than a bag of citrus. Oranges, grapefruits, tangerines, blood oranges and of course lemons are in abundance right now. I truly think they are intended for our long winter months just to brighten our day. What better way to use them than in cookie form?

I also think that by this time in winter, we’ve consumed a few extra pounds munching on snacks and drinking wine, that summer bod is a long, long way away. So why not snack on another cookie? Am I right? With 3 kids and a husband, cookies disappear pretty fast around here. My oldest daughter has an egg allergy and cookies are one of the toughest desserts for her to have. I am always looking for new ways to create eggless cookies for her to enjoy.

Lemon Poppy Cookies

vegan, lemon, poppy, cookies

You won’t be able to keep these for long!

I bring you these Lemon Poppy Seed Cookies, and just by chance they also happen to be vegan so it’s a win for everyone (except those of you who are gluten free, sorry). Bright lemon flavor, bits of poppy seeds and the glaze, ohhhhhhh the glaze is what makes these perfect! A soft and chewy cookie with the ever so slight crisp edges. I love a good chocolate chip cookie but really these are wayyyyyy more my style. Oh, and did I mention…one bowl and NO MIXER! Okay, I got you hooked now!!! If you are anywhere in the Pacific Northwest this weekend, I’m pretty sure these will be a necessity. 

As always, I love seeing your creations. Please be sure to tag me on Instagram or Facebook, I love to share your recreations in my stories. And don’t forget to Pin for later!

xoxo,
Cosette

vegan, lemon, poppy, cookies

Soft, chewy and perfect!

 

 


Print Recipe


Vegan Lemon Poppy Seed Cookies

Makes 24 cookies

vegan, lemon, poppy, cookies

Course Dessert
Cuisine Dessert
Keyword cookies

Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour

Servings


Ingredients
Cookie

Lemon Glaze

Course Dessert
Cuisine Dessert
Keyword cookies

Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 1 hour

Servings


Ingredients
Cookie

Lemon Glaze

vegan, lemon, poppy, cookies


Instructions
  1. In a large bowl, combine your flour, baking powder, baking soda, salt, poppy seeds and sugar. Whisk to combine.

  2. Make a well in the center of your flour mixture and add your oil, water, lemon juice, vanilla and zest.

  3. Mix well and stir until a cohesive dough forms. If dough is still a bit crumbly, add a drop or two of water as needed.

  4. Place mixture in the fridge for an hour, or longer The refrigeration helps the cookies not to spread while baking.

  5. Preheat oven to 375F degrees. Prepare 2 baking sheets with parchment or silicone mats.

  6. Once your dough has chilled and your oven is preheated, using a cookie scoop, scoop your dough and slightly flatten each cookie.

  7. Fill each cookie sheet with 12 cookies, leaving about 1.5" between each cookie as they will spread. Keep your second sheet in the fridge while you bake your first one.

  8. Bake for 10 minutes, remove and let cool before adding glaze. Add your 2nd sheet and repeat.

  9. Prepare glaze by mixing powdered sugar and lemon juice together until a thick glaze forms.

  10. Glaze cookies once completely cool. Store in an airtight container for a week. Enjoy!


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Onion Tart

tart, pie, onions, breakfast, brunch, taste, butter

Beautiful tart with simple onions as the main ingredient.

Simple. Elegant.

Sometimes I struggle to find just the right dish for a brunch or appetizer for a party. How many hummus platters can I truly make? You know? This time of year I really, really start to miss summer, especially summer produce. Fresh plucked tomatoes from my garden are by far the BEST, taking a bite and tasting pure summer.

I got thinking about tomato tart, one of my favorite things to do with those fresh summer tomatoes, like this one I have on the blog. I wanted to create a riff on that classic but something warm and comforting for these cold winter days. Onion tart! Classic enough to make all year long but especially good when you’re craving comfort food.

This onion tart would be delightful for brunch or cut up into small pieces and used as an appetizer dish. Who says your Superbowl party can’t have these fancy appetizers?

tart, pie, onions, breakfast, brunch, taste, butter

A few sprigs of fresh time and sprinkle of pure flake sea salt really elevate the dish.

 

Balanced flavor.

The balance of a buttery crust, cheese, labneh and sweet onions really gives this tart soooooo much depth of flavor. A bit of sweetness from the onions, salty sharpness from the cheese, tanginess from the labneh and pure heaven from the buttery crust. If you don’t have labneh, you can easily substitute with thick Greek yogurt or ricotta cheese, both would be a good substitute.

I love making my own pie dough, it’s simple ingredients but you can certainly use prepared pie dough. I would definitely work in the cheese and thyme in the dough to give it that extra something special.

tart, pie, onions, breakfast, brunch, taste, butter

Perfect for a brunch gathering.

I truly hope you try this delicious and simple recipe. As always, I love seeing your creations, tag me on Instagram or Facebook!! Don’t forget to Pin the recipe!
Xoxo,
Cosette

tart, pie, onions, breakfast, brunch, taste, butter

This onion tart is a crowd pleaser!

 

 

  

Print Recipe
 Onion Tart
Impress your guests with this simple but elegant dish. Perfect for brunch or appetizer. Makes (1) 9x12 tart
onion, tart, brunch, appetizer, super bowl, pie, butter
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
Course Appetizer
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 1 hour
Servings
squares
Ingredients
Pie Crust
Tart Filling
onion, tart, brunch, appetizer, super bowl, pie, butter
Instructions
Pie Crust
  1. I strongly encourage you to make your own pie dough but if you are unable to, please refer to notes below.
  2. In the bowl of a food processor, add in your flour, sugar, salt and pulse for a few seconds to combine.
  3. Next, add in your cubed butter one slice at a time. Pulse, release then add another.
  4. Add in your cheese and thyme.
  5. Next add in one tablespoon of water at a time until a crumbly but cohesive dough forms. Usually 6-7 tablespoons.
  6. On a sheet of wax or parchment paper, dump your dough mixture out. Press using the sides of the paper to create a disc. The dough should come together, wrap and place in fridge for at least an hour but can be made ahead and pulled out the next day.
Tart Assembly
  1. Preheat oven to 450 degrees Fahrenheit.
  2. Remove your dough from the fridge and on a floured surface begin rolling out into about a 9x12 rectangle (rustic is fine).
  3. In a quarter sheet pan (you can use a half sheet pan if you don't have a 9x12, just section to one side of the pan). Spray or butter and then place a piece of parchment paper.
  4. Lay your pie dough on the parchment, you can press the edges up slightly to create a small raised crust.
  5. Mix together your labneh, toum and salt. Spread an even thin layer on the crust. Next, sprinkle your Parmesan cheese.
  6. Slice your onions about 1/4" thick, I actually like cutting them with the skin on then peel off for each ring. Finally, place your sliced onion rings on top to cover most of the tart. I like to use a variety of different sizes.
  7. Dot your onions with some small pieces of butter and bake for 25 minutes until golden brown. You can broil the top for a few seconds at the end for a little more char on your onions if you'd like.
  8. Remove from oven and sprinkle with flake sea salt and additional thyme. Enjoy warm or at room temperature.
Recipe Notes

*Store bought pie crust can be used, I'd encourage adding the cheese and fresh herbs to get that ultra flaky/crispy crust

*Basic pie dough recipe from Marie Saba: http://cocinamarie.com/how-to-make-an-all-butter-pie-crust/

*Toum recipe: https://cosetteskitchen.com/recipe/toum

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Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

A drizzle of orange glaze and sprinkle of hazelnuts to top them off and give them that extra something.

 

Oh Thanksgiving, the time of year where we go completely INSANE for one day of binge eating. Us Americans really do it right! But in all seriousness, it’s basically the Superbowl for foodies, am I right? Days and weeks of preparation for the perfect desserts, sides and appetizers. Gathering all your closest friends and family to celebrate nothing other than FRIENDSHIP. It really is the quintessential holiday. 

 

Thanksgiving Morning

Like most holidays, tradition comes into play heavily! Beware, anything you start in 2018, be ready to continue for the next 10 years (especially those with kids). We introduced our kids to the Macy’s Thanksgiving Day parade a few years ago. It was one of their first experiences watching live TV, including all those brainwashing commercials. I happened to make some Cranberry Orange Scones for something to nosh on before our 10 course meal later that night. Fast forward a few year later, guess what my kids do every Thanksgiving? Yup, watch the Macy’s Thanksgiving Day parade and nosh on Cranberry Orange Scones. Who am I to mess with tradition? 

Cranberry Orange Scones

Tender, flaky and cranberry orange goodness! Perfect for your holiday table.

 

Scones

These simple scones come together rather easily and quickly, but the best part is you can prepare them days even a few weeks ahead of time. Making them ahead and popping them into the freezer will make you a STAR Thanksgiving morning. It’s also one less thing to worry about preparing. Fresh cranberries are the star of this scone, with fragrant hints of orange and flaky layers they’re sure to be a hit! 

One bowl, a few tools and you’re ready to create magic in the kitchen. Once mixing your dry ingredients together, work the few tablespoons of butter together between your fingers or with a pastry cutter. Pour in your heavy cream (aka liquid gold) and mix together gently until a shaggy dough forms. Dump onto a clean surface and work your dough gently into a rectangle, fold over a few times gathering all the loose dough bits to incorporate. Once a solid dough forms, cut in half then shape each half into a round about 1.5″ thick. Cut into 6 pieces for each circle for smaller scones. Place on your prepared baking sheet (parchment or silicone lined) and pop into the freezer or bake immediately. After baking, allow to cool and drizzle the delicious orange glaze on top for a perfect morning treat. 

Whatever your Holiday traditions, wishing you the best and most festive! As always, I love seeing your creations! Tag me on Instagram or Facebook for a chance to be featured in my stories! 

xoxo
Cosette

scones, cranberries, thanksgiving, fall, orange, baking

Fresh cranberries are naturally tart, a little sugar and butter help create something delicious.

 

scones, cranberries, thanksgiving, fall, orange, baking

Combine the butter into your dry ingredients until little pebbles form.

 

scones, cranberries, thanksgiving, fall, orange, baking

Heavy cream makes these scones ANYTHING but dry!

 

scones, cranberries, thanksgiving, fall, orange, baking

Use your hands to form 2 circles then cut into triangles.

 

scones, cranberries, thanksgiving, fall, orange, baking

The height on these scones make them sooooo tender and flaky!

 

For more cranberry inspiration, check out these amazing blogs and the Instagram hashtag #yesyoucranberry

What Annie’s Eating Cranberry Gin Fizz

Square Meal Round Table’s Cranberry Orange Streusel Pie

Easy and Delish — Avocado Cranberry Hummus Dip

The Cooking of Joy’s Cranberry Curd Tart

Jessie Sheehan Bakes – Cranberry Buckle

Ciao Chow Bambina – Cranberry Pecan Cracker Spread

Baking The Goods – Cranberry Apple Brown Butter Crumble Pie

Katiebird Bakes – Cranberry Sauce Breakfast Rolls

Crumb Top Baking’s Cranberry Orange Overnight Oatmeal Muffins

The Baking Fairy – Vegan Cranberry Apple Bundt Cake

You Can Live Rich On Less – Cranberry Cherry Tarts

Sift & Simmer – White Chocolate Cranberry Cookies

Bappy Girl – https://bappygirlyum.blogspot.com/

Ronnie Fein – Baked Goat Cheese with Honey Sauce and Cranberries:  http://www.ronniefein.com/blog/on-hanukkah-lets-not-forget-that-a-woman-played-a?rq=Cranberries

Lemon Thyme and Ginger https://lemonthymeandginger.com/baked-french-toast-apple-cranberry-compote

Cranberry Agua Fresca with Mint and Lime: http://www.holajalapeno.com/2016/11/cranberry-agua-fresca.html

Cranberry Pie with Dried Figs and Cashews: http://www.ronniefein.com/blog/honey-cashew-pie

Susannah Chen’s Cranberry Pico de Gallo

Katherine in Brooklyn: Cranberry Cinnamon Buns

Pie Girl Bakes: Dark Chocolate Chunk Cranberry Cookies

Clean Plate Club: Glazed Cream Puffs with Cranberry Buttercream

Tiny Kitchen Capers: http://www.tinykitchencapers.com/white-chocolate-cranberry-oatmeal-cookies/

Le Petit Eats: Dark Chocolate Tart with Cinnamon Sugared Cranberry

Prickly Fresh’s: Cranberry Crostini with Prosciutto & Port Salut

Zestful Kitchen: Naturally Sweetened Cranberry Curd

Simple and Sweet Food: Fresh Ricotta and Spiced Cranberry Crostini

Frosting and Fettuccine  http://frostingandfettuccine.com/cranberry-cheesecake-bars/

 


Print Recipe


Orange Cranberry Scones

scones, cranberries, thanksgiving, fall, orange, baking

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

Course Baked Good
Cuisine American
Keyword breakfast

Prep Time 10 minutes
Cook Time 18 minutes

Servings
scones


Ingredients
Scones

Orange Glaze

scones, cranberries, thanksgiving, fall, orange, baking


Instructions
  1. Place a rack in the upper third of the oven and preheat oven to 425 degrees F. Line a baking sheet with a Silpat or parchment paper and set aside.

  2. In a medium bowl, whisk together flour, baking powder, salt, and sugar. Cut in butter and work into small crumbles with pastry cutter or fingertips. Add in cranberries, zest and gently toss together.

  3. In a liquid measuring cup mix together vanilla extract and 1 1/3 cups cream. Drizzle the cream mixture into the flour mixture, tossing gently until a cohesive dough forms. Add 2-3 more tablespoons of cream if necessary to create a moist, cohesive, but not sticky dough.

  4. Dump the dough onto a lightly floured work surface. Gently gather and knead the dough into 2 disks, rolling gently to create about 1.5" thick. Cut each disk into 6 even triangles. **see note below for freezing

  5. Place 1-inch apart on the prepared baking sheet and bake for 18-20 minutes or until golden brown and cooked through (best to bake 1 tray at a time, if you can't, swap trays at the halfway point to ensure even baking and browning on top).

  6. Remove from the oven and transfer to cooling rack. Make glaze, whisk powdered sugar and juice until a smooth glaze forms. Drizzle on top of cooled scones, top with hazelnuts if you like.


Recipe Notes

**Make ahead. Go through all the steps for scones except baking. Once you have cut scones, you can freeze on the baking sheet until form then toss them into a zip lock bag. Anytime you want a fresh scone, pop into the oven and glaze! Great before the holidays!


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Lebanese Sfouf Cake

cake, breakfast, lebanese, sfouf

Sfouf, Lebanese semolina cake with a yellow hue.

There is something about the smell of Lebanese desserts that just whisk me away to my childhood. Rose water, orange blossom water, anise, mahlab, those are the most intoxicating smells. So much so, that the second my son walked in the door from school today, he asked if I made batlawa (Lebanese baklava), it’s that aroma, even HE knows and loves. 

This cake is however not like batlawa, it is a cake that is served with coffee or tea. A simple breakfast cake similar to cornbread or biscotti and just sweet enough. When I was growing up I remember my mom having coffee dates with her friends. They would come by the house, a pot of Turkish coffee steamed on the stove and my mom would have some cookies or cake, like this sfouf to enjoy. I was lucky enough to get my own coffee cup and dunk cookies or cake into it. I got all the coffee goodness soaked in through my sweet treat. This cake is perfect for that, and brings back so many memories. 

cake, semolina, sfouf, lebanese, breakfast

Plates of Sfouf cake shared with friends over coffee.

What is semolina? 

In Arabic, Sfouf literally translates to “lines” so to me, the most important part of this cake is the nuts all lined up perfectly in rows. Definitely not important to the taste but just helps with the appearance of the cake to its intended look. Like many Arabic desserts, Sfouf contains semolina. Semolina is coarse, purified wheat middlings of durum wheat and is typically used in pasta (that’s why pasta has a yellow hue). The semolina gives the cake a distinct nutty and flavorful texture. Semolina cakes comes in a few different forms in Lebanese cuisine: sfouf the simplest cake, numoora which is similar in color and taste but is soaked in a sweet attayr sauce that turns it from simple to addictive and finally sfouf bi dibis, a cake using date molasses. 

But what about it’s yellow color? 

Sfouf doesn’t get it’s bright yellow color from the sweet aromatic spices, but rather from an extremely beneficial spice, turmeric. Turmeric is thought to have many health properties including:

  • natural anti-inflammatory
  • decreased cancer risk
  • cardiovascular benefits
  • improves digestive issues

But let’s be honest, the small amount in this cake won’t necessarily cure all the above ailments, but it does look pretty and taste good! To benefit from the full benefits of turmeric you’d need to consume a lot or take supplements. 

I want cake!!!

So if you’re craving a luscious chocolate gooey slice of cake, sorry to disappoint. This cake is definitely not going to hit that sweet spot for you. It is however tasty, warm and amazing, especially on those cold fall and winter mornings. It’s a one bowl mix (my fav), no eggs and can easily be made vegan by swapping the milk. I hope you give it a try and share your thoughts on this Lebanese classic. 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

 

sfouf, lebanese, cake, breakfast, semolina

A blend of dry ingredients, the turmeric yields the signature yellow color.

 

sfouf, lebanese, cake, breakfast, semolina

Wet ingredients turn the batter golden in color.

 

sfouf, lebanese, cake, breakfast, semolina

Tahini is used to grease the pan, which not only helps the cake from sticking but also gives the cake a nutty flavor.

 

breakfast, sfouf, lebanese, semolina, turmeric

Rows of nuts line the top, the batter is thick so the nuts don’t sink.

 

breakfast, sfouf, lebanese, semolina, turmeric

Coming out of the oven the smell is intoxicating. Don’t worry if it cracked a bit. This cake is meant to be simple, rustic and full of flavor.

 

Print Recipe
 Lebanese Sfouf Cake
A delicious and simple cake combining semolina flour, turmeric and anise flavors.
cake, breakfast, lebanese, semolina, taste
Course Breakfast, Dessert
Keyword breakfast, cake
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
Course Breakfast, Dessert
Keyword breakfast, cake
Prep Time 5 minutes
Cook Time 1 hour
Servings
Ingredients
cake, breakfast, lebanese, semolina, taste
Instructions
  1. Preheat oven to 350 degrees
  2. Prepare your 9x7 baking dish by coating with tahini. This will prevent the cake from sticking.
  3. Combine all your dry ingredients in a large bowl and whisk to combine.
  4. Add in your milk, oil and orange blossom water and mix with a spatula until no dry streaks remain.
  5. Pour your batter into prepared baking dish.
  6. Top your batter with your blanched almonds or pine nuts into straight rows across and vertically.
  7. Bake for 50-60 minutes, until a tester comes out clean.
  8. Cool, slice and enjoy warm. Best to warm after the first day. Can be stored in a sealed container for several days to enjoy.
Recipe Notes

*If using a larger baking dish, adjust your baking time, a 9x11 should be closer to 35-40 minutes. 

*Best to enjoy the day of baking, after day of, warm slightly. 

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Strawberry Rosemary Galette

galette, strawberries, seasonal

Perfect seasonal strawberries make this galette perfect all summer long.

The Galette

I love pie just as much as the next person, but sometimes I don’t have the patience to make the perfect lattice or cut outs for my pie. Sometimes I just want to enjoy the benefits of pie without all the fuss and muss. Don’t get me wrong, I LOVE gorgeous lattice work and beautiful cutouts, but they also take a ton of time and patience. 

Enter pie’s cousin, the galette. Just as tasty as pie with half the work, effort and stress. It’s pie’s younger, more hip cousin, a little less formal but packs just as much punch and flavor. I could make 4 galettes in the time it would take me to form one perfect pie, SERIOUSLY! So this Memorial Day or summer gathering, treat your friends to this delectable strawberry galette bursting with flavor and savory hints of rosemary. A savory crust sprinkled with Jacobsen’s Rosemary Salt balances the sweetness to make this an unbelievable flavor profile.  

I’ll keep this short and sweet and give you even more time to skip ahead to the recipe and work on that perfect galette this holiday weekend! 

strawberry galette

Semolina and sugar mixture spread on rosemary crust. This layer helps absorb some of the strawberry juice.

 

strawberry galette

Strawberry rhubarb jam was used making this galette, any of your favorite jam works perfectly.

 

Stawberry Galette

Choosing local, fresh strawberries ensures the sweetest fruit.

 

Strawberry galette

Raw coarse sugar is less sweet than granulated sugar and has notes of molasses and caramel, perfect for topping the fresh berries.

 

strawberry galette

A hint of rosemary salt on the crust gives the galette a perfect balanced sweet and salty component.

 

 



Print Recipe
 Strawberry Rosemary Galette
galette, strawberries, seasonal
Cuisine Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Rosemary Pie Crust
Strawberry Galette Filling
Cuisine Dessert
Prep Time 20 minutes
Cook Time 25 minutes
Passive Time 30 minutes
Servings
servings
Ingredients
Rosemary Pie Crust
Strawberry Galette Filling
galette, strawberries, seasonal
Instructions
Rosemary Pie Crust
  1. In the bowl of a food processor, combine your flours, sugar and salt.
  2. Pulse quickly to combine.
  3. Add in your cold butter pieces and pulse several times until crumbles form.
  4. Next, add in 4-5 tablespoons of ice cold water and pulse again. You may need another tablespoon or two. You want the mixture to form crumbles but not a sticky paste. Add in your chopped rosemary at the end.
  5. When the dough forms, dump onto a sheet of wax paper (it will still be crumbly). Form together and wrap and place in fridge to firm up for 30 minutes to an hour.
Galette
  1. Preheat your oven to 425 degrees.
  2. Begin by rolling out your prepared dough into a large circle, about 9-10" onto a sheet of parchment paper. Place parchment with dough onto a sheet pan.
  3. Next, combine your semolina and sugar and spread evenly on the dough, leaving a border around the edges to fold.
  4. Spread your prepared jam on top of the semolina mixture.
  5. Next, place your sliced strawberries on top of the jam and sprinkle with your coarse sugar.
  6. Fold edges of the galette all around to form a crust. Brush the crust with an eggwash (1 egg + splash of water whisked).
  7. Finally, sprinkle the crust with your seasoned salt and bake on prepared baking sheet for 20-25 minutes until crust is golden and berries are soft and juicy.
  8. Remove from oven, sprinkle with additional chopped rosemary and let cool, slice and enjoy!
Recipe Notes

**You may use prepared pie dough and chop rosemary and add in or use as is. 

**If you don't have spelt flour, continue by using all-purpose flour. Spelt flour gives more of a nutty flavor/taste but all-purpose works equally well. 

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Tahini Banana Bread

banana bread, tahini, Mediterranean, breakfast

Perfect crumb and slices for your morning.

Here’s a little secret for you that’s BANANAS, pun intended! I can buy a bunch of bananas and within two days, two things can happen: they are all eaten immediately while still in their beautiful yellow state, or the latter, they have all turned into brown spotty messes! So you better believe when they turn, banana bread is in the works. Banana bread, the quintessential breakfast food, at least at our house. 

I honestly think that sometimes my kids purposely don’t eat the bananas JUST so I can make bread or muffins! I don’t blame them, I love bananas, but in bread form it definitely kicks things up a notch. Soooooo, I thought about what makes the perfect banana bread:

  • Fluffy, not dense
  • Perfect crusty top
  • Tender crumb
  • Dare I say it….moist
  • Banana flavor, but not too intense
  • Not too sweet, I mean, it’s a breakfast bread

banana bread, tahini, Mediterranean, breakfast

Soft, tender crumb and perfect slices.

Banana Bread ~ with a twist

I set out on my journey to create all those details but add a bit of Lebanese flair…of course! There are so many banana bread recipes made with peanut butter (which we consume in vats around here) but for some reason I don’t like peanut butter in my banana bread. But as I continue my quest, I realized that tahini shares the same qualities as peanut butter: creamy, nutty, rich, fatty. While tahini has a very nutty flavor and fragrance it is totally nut free. 

Tahini

Like other nut and seed pastes, tahini is filled with a variety of vitamins, minerals, protein, plant sterols, and healthy fats.  Most of my tahini goes into my hummus and baba ganoush, but I thought it would be great to give it a try in banana bread. The results = AMAZING! So the next time you have some bananas laying around, give this bread a try! 

As always, I love seeing your creations! Be sure to tag me if you give this a try, Instagram @CosettesKitchen or post on my Facebook Page.

XOXO
Cosette

banana bread, tahini, Mediterranean, breakfast

Serve for breakfast and top with an additional drizzle of tahini.

 


Print Recipe
 Tahini Banana Bread
The best part of banana bread is that it's one bowl and DONE!
banana bread, tahini, Mediterranean, breakfast
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
Course Baked Good, Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 50-60 minutes
Servings
servings
Ingredients
banana bread, tahini, Mediterranean, breakfast
Instructions
  1. Preheat oven to 350 degrees. Spray loaf pan with non-stick cooking spray.
  2. In a large bowl, combine your wet ingredients: mashed bananas, coconut oil, eggs, tahini, brown sugar, granulated sugar and vanilla. Use spatula and mix until combined.
  3. Add in your dry ingredients and fold until no dry ingredients show.
  4. Pour batter into prepared loaf pan and bake for 50-60 minutes until tester comes out clean.
  5. Slice and enjoy!
Recipe Notes

**Feel free to add in 1/2 cup nuts or chocolate chips to bread

**For muffins, spray muffin tin, pour batter almost to the top. Bake at 425 degrees for 5 minutes then lower to 350 and bake for another 15 minutes. Makes 10 muffins. 

 

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Strawberry Shortcake

strawberry, whipped cream, cake

Layered white cake with a hint of lemon filled with strawberry whipped cream and strawberry jam.

Is it finally spring? There are days I wake up and walk outside and it feels as though winter is still lingering. But today, today was 80 degrees, and tomorrow and the next day. I think we have finally jumped over the hump and spring is in the air. Trees are filled with buds, leaves and flowers. The cherry blossoms are coming to an end, sometimes it looks as though it’s raining flowers. But lilacs are budding, roses are beginning to emerge and sweet fragrant flowers fill the air all around. 

cake, strawberry, layer cake

Layers of delicate white cake and strawberry whipped cream.

That spring air definitely puts some pep in your step and makes you want to be outside to take walks, start the garden and head to the Farmer’s Market. Strawberries are just starting to pop up, not quite locally for me in Portland but some beautiful ones from California. This is the big kickoff and hopes that summer is just around the corner. I’m ready to start planting my garden, long days, BBQs and endless time with friends and family. 

Sometimes bloggers like to get together, virtually and put together quite the party. Like our last one that highlighted carrots. Today I’m joined by over 90 bloggers sharing all things strawberry…because #straweberriesarethejam , follow that hashtag on Instagram for the most beautiful feed you’ll ever see! 

whipped cream, cake, strawberries

Layers of delicate white cake and strawberry whipped cream.

I could eat strawberries by the bucket, I will sit and pick them all summer long from my garden. The sweetest, and most delectable strawberries in all the world! When I think about strawberries, I immediately think of strawberries and cream, a natural and perfect combination that is classic and never disappoints. I took one of my favorite cake recipes, made some tweaks and filled it with the simplest strawberry whipped cream and homemade strawberry jam. Easy enough for a backyard BBQ or elegant enough for a formal dinner party.  Not fussy,  just a perfect simple cake. I hope you give it a try! I love seeing your creations be sure to tag me on Instagram @CosettesKitchen or post on my Facebook Page. You can find a list of the bloggers and links to their amazing recipes below and be sure to follow the hashtag #strawberriesarethejam for loads of inspiration! 

xoxo
Cosette

A list of the amazing bloggers contributing to our fabulous strawberry party: 

Rebecca and Ruth Bloom @squaremealroundtable Roasted Balsamic Strawberry Pavlova http://www.squaremealroundtable.com/recipes/balsamic-roasted-strawberry-pavlova
Joy Huang @joyosity Strawberry Matcha Cream Cheese Tart
Jenny Kaicher @catgrammer strawberry & cheese danish  
Annie Garcia @WhatAnniesEating Vegan Strawberry + Basil Ice Cream WhatAnniesEating.com
Michele Di Pietro @MangiaWithMichele Bruschetta w/ Spicy Strawberry Tomato Jam, Goat Cheese & Basil https://www.instagram.com/mangiawithmichele/
Heifa Odeh @fufuinthekitchen Vegan Strawberry Banana Ice cream Sandwiches www.fufuskitchen.com/vegan-strawberry-ice-cream-sandwich
Natalie Popkave @beeandthebaker
Strawberry Pie – Red wine soaked strawberries with black peppercorn
  
Emily Wilson @thishealthytable Strawberry Tahini Short Cake https://thishealthytable.com/blog/strawberry-tahini-short-cake
Becca Rea-Holloway @floursinyourhair Strwaberry Milk Donuts https://www.floursinyourhair.com/recipes/strawberry-milk-donuts
Kate Wood @katie_clova Strawberry Icebox Pie thewoodandspoon.com/strawberry-icebox-pie/
Marcia Smart @smartinthekitchen Rustic Strawberry Galette https://smartinthekitchen.com/2017/07/rustic-strawberry-galette/
Mimi Newman @miminew strawberry-jam filled brioche donuts https://www.theherbandspoon.com/baking/jelly-doughnut/
Irena Steinjan @flottelottehaan Strawberry Ice Cream Sandwiches www.flottelotte.eu
Cyn Robinson @betterwitbiscuits Strawberry Cobbler https://www.betterwithbiscuits.com/2018/04/25/strawberry-cobbler/
Samantha Gutmanis @mykitchenlove Strawberry Rhubarb Tart http://www.mykitchenlove.com/rhubarb-strawberry-tart/
Shannon McDowell @rumblyinmytumbly_ Strawberry Scones www.rumblytumbly.com
Michelle C @siftandsimmer Rose Strawberry Hibiscus Mille Crepe Cake
Ari Laing @wellseasonedstudio Classic vanilla layer cake with mascarpone buttercream and fresh strawberries
Jean Choi @whatggmaate No Bake Strawberry Cheesecake Bars (Paleo, Vegan) https://whatgreatgrandmaate.com/strawberry-no-bake-cheesecake-bars-paleo-vegan
Sami Romansky @moreicingthancake Strawberry, Balsamic & Black Pepper Babka moreicingthancake.com
Marianne Madison @my.recipe.addiction Strawberry Vanilla Bean Cake  
Kristina Cho @eatchofood Strawberry Basil Glazed Donuts eatchofood.com
Brandi @cocoaandsalt Strawberry Pistachio Tart www.cocoaandsalt.com
Paula @gobblethecook Strawberry Fraisier  
Enrica Monzani @asmallkitcheningenoa Italian Riviera strawberries salad www.asmallkitcheningenoa.com
Maren Ellingboe @marenkiersti Angel Food Cake with Whipped Cream & Strawberries www.marenellingboe.com
Nicole Perry @amodestfeast Greek Yogurt With Crispy Quinoa and Roasted Strawberries
Marie Roffey @sugarsaltmagic Strawberry Mousse Tart https://www.sugarsaltmagic.com/strawberry-mousse-tart
kate aliberti @kaaliberti Strawberry Rhubarb Pie x
Kate Ramos @holajalapeno Strawberry Pink Peppercorn Margarita http://www.holajalapeno.com/2017/04/strawberry-pink-peppercorn-margarita.html
Annie D’Souza @worthypause Strawberry-Basil Shrub Cocktail https://www.worthypause.com/blog/2016/12/strawberry-basil-shrub-cocktail
Jo Harrington @jojoromancer TBD strawberry pie  
Tia Lilley @hotdishingitout Panna Cotta with Strawberry Jelly https://www.hotdishingitout.com/blog/2018/04/25/panna-cotta-strawberry-jelly
Karen Carbone @whatskarencooking Strawberry Eton Mess www.whatskarencooking.com
Sam Sabol @samsabol Baked Brie with spicy strawberry compote  
Amanda Samuels @figsandflour Shrimp Tacos with Strawberry Apricot Salsa https://figsandflour.com/2016/06/16/shrimp-tacos-with-apricot-strawberry-salsa/
Elsa Hannaford @piegirlbakes Strawberry ginger pie https://piegirlbakes.com/2017/06/10/strawberry-ginger-pie/
Helen Nugent @batterednbaked Strawberry pie TBA  
Kylie Mazon @cookingwithcocktailrings Basil Balsamic Strawberry Shortcake cookingwithcocktailrings.com
Patricia Rivero @cooking.again Chocolate meringue with white chocolate moisse and strawberries. http://reencontrandomeconlacocina.wordpress.com
Denisse Salinas @lepetitchefsb Strawberry Orange Blossom Tartlets lepetiteats.com
Maia Paul @thecookbooknerd Strawberry, goat cheese and basil Schiacciata  
Rebecca Clark @mamaclarkskitchen French Strawberry Tart  
Amisha Gurbani @thejamlab TBD www.thejamlab.co
Niki Smalec @cleanplateclb Mini strawberry Bundt cakes with lemon glaze www.cleanplateclb.com
Jessica @effyeahfood TBD www.effyeahfood.com
Sónia Pereira @thehealthysins Coconut flour Crepes topped with fresh strawberries and coconut yogurt www.thehealthysins.com
Sylvie Charles @justdatesyrup strawberry date syrup oat crumble www.justdatesyrup.com
Kasey Goins @well_fedsoul Strawberry Almond Mascarpone Cake https://well-fedsoul.com
Jennifer Huang @jenniferluhuang@gamil.com Strawberry and Mascarpone Creme Crepe Cake  
Katherine Turro @katherineinbrooklyn Roasted Strawberry Balsamic Ice Cream www.katherineinbrooklyn.com/blog/roasted-strawberry-balsamic-ice-cream
Leanne Combden @crumbtopbaking Strawberry Chia Jam Oat Bars https://www.crumbtopbaking.com/strawberry-chia-jam-oat-bars/
Marianne Lynn @mariannes_kitchen Strawberry Madeleines www.mariannecooks.com
Jennifer Caroff @foodsoulutions Strawberry Soup (savory and sweet) www.foodsoulutions.com
jess larson @playswellwithbutter strawberry salad with goat cheese, grilled chicken, & maple balsamic vinaigrette
Melissa Cortina @melissalcortina Pickled Green Strawberries bavettemeat.com
Becky Sue Wilberding @bakingthegoods Mini Strawberry Lemon Cupcakes http://bakingthegoods.com/2018/04/24/mini-strawberry-lemon-cupcakes/
Cristina Manjon @fortyninefigs Strawberries and Cream Paris-Brest  
Ginger Smith @lemonthymeandginger Strawberry Basil No Churn Ice Cream http://lemonthymeandginger.com/strawberry-no-churn-ice-cream
Wendy Aceto @theciaofandiary Strawberry Tarts  
Clemence Gossett @gourmandisela Strawberry Pistachio Salad http://thegourmandiseschool.com/?recipe=strawberry-pistachio-and-arugula-salad
Bebe Carminito @champagneandcookies Strawberry & Sesame Whole Wheat Pop Tarts with Strawberry Tahini Glaze https://www.champagneandcookies.net
Fiona McCabe @made_fromscratch Roasted strawberry and basil ice cream
Lisa McDaniel @tinykitchencapers Strawberries and Cream Pound Cake http://www.tinykitchencapers.com/strawberries-and-cream-pound-cake/
Kirsten Schimoler @ritualsofthekitchen
Lemon Olive Oil Cake with Strawberry Rhubarb & Ginger Compote, Yogurt & Fresh Berries
  
Ruth Tam @rushyama Mini Chocolate Cake with Strawberry Ganache http://cooktildelicious.com/mini-chocolate-cake-strawberry-ganache/
Jessie Sheehan @jessiesheehanbakes strawberry basil turnovers https://www.jessiesheehanbakes.com/2018/04/25/strawberry-basil-turnovers/ ‎
Nadia Hubbi & Deana Kabakibi @sweetpillarfood TBD www.sweetpillarfood.com
Joanna Kulma @asiakulma strawberry & pistachio galette  
Annie Campbell @annielcampbell Strawberry Pavlova annie-campbell.com
Majed ali @thecinnaman Rose Hibiscus Strawberry Icebox Pie http://thecinnaman.com/rose-hibiscus-strawberry-icebox-pie/
Lindsay Surowitz @weeknightbite TBD  
Shahla Rashid @myberkeleykitchen Strawberry Kale Salad with Balsamic Vinaigrette www.myberkeleykitchen.com
Elizabeth Van Lierde @college_housewife   http://thecollegehousewife.com/
Thida Bevington @thida.bevington Strawberry galette  
Kim Pawell @somethingnewfordinner Watermelon, Tomato and Strawberry Salad with Burrata
Kaitlyn Guarini @currentmoodfood Fresh Strawberry Yogurt Cake https://www.aspicyperspective.com/farmstand-fresh/
Anam Khan @anamazingappetite Vanilla Strawberry Tart https://www.anamazingappetite.com/
Denise Browning @easyanddelish Strawberry Brigadeiros http://www.easyanddelish.com/strawberry-brigadeiros/
Mary Kasprzak @blossomtostem Mezcal Lime Strawberry Pavlova https://www.blossomtostem.net
Candace Nelson @candacenelson Strawberry Shortcakes  
       
Bella Karragiannidis @ful.filled Lilac Sugar Strawberry Shortcakes with Greek Yogurt Whipped Cream https://www.ful-filled.com
Donna Shin @bappygirl Strawberry Spinach Almond Salad bappygirlyum.blogspot.com
Michelle M @glykiazoisweetlife   http://www.glykiazoisweetlife.com
Rezel Kealoha @rezelkealoha Rose Poached Strawberries with Thyme Flowers http://www.rezelkealoha.com/recipes/apple-cider-rose-poached-strawberries/
Sam Adler @frostingandfettuccine Strawberry Basil layer cake with strawberry simple syrup http://frostingandfettuccine.com
Daniela Gerson @ChefDanielaGerson
Mascarpone Tart ~ Strawberries & Candied Pecans ~ Pretzel Crust
  
Uschi Ernst @dukkah_queen Rhubarb crumble with strawberries  
Plum Lucky @plumluckypiepi Strawberry elderflower pie with strawberry crust  
Ellen Gray @nomoremrnicepie Fresh Strawberry Pie http://www.nomoremrnicepie.com
Jordan Elbaum @pricklyfresh Strawberry Burratta Kale Salad with Pistachio & Lemon Vinaigrette http://www.pricklyfresh.com/summer-strawberry-burratta-kale-salad/
Jess & Margarita @farmandcoastcookery Strawberry & Thyme Shortcake http://www.farmandcoastcookery.com/blog/
Stephanie Ibarra @ChiPieDesserts Strawberry Hand Pies  
Nilufar Kayhani @lifeasalotus   lifeasalotus.com/blog
Katie Olsen @katiebirdbakes Strawberry Crumble Bars https://www.katiebirdbakes.com/strawberry-crumble-bars
Valerie Six @sixsnippets Strawberry Fool www.sixsnippets.com

 





Print Recipe
 Strawberry Shortcake
strawberry, whipped cream, cake
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
Course Dessert
Cuisine Dessert
Prep Time 30 minutes
Cook Time 45 minutes
Servings
servings
Ingredients
Lemon White Cake
Strawberry Whipped Cream
strawberry, whipped cream, cake
Instructions
  1. Preheat oven to 350 degrees Fahrenheit. Butter + flour a (3) 6" (3" deep) cake rounds.
  2. In stand mixer, mix eggs, vanilla, lemon zest and sugar until blended and smooth.
  3. Add flour, baking powder + salt on low speed.
  4. Finally add the oil and lemon juice. Blend until smooth, be sure to scrape down sides and bottom. Batter will be thick.
  5. Divide the batter equally among the 3 cake pans.
  6. Bake for 40-50 minutes until a cake tester comes out clean.
  7. Remove when done, let cool and remove cakes from pans to allow to fully cool.
Whipped Cream
  1. In the bowl of your stand mixer, attach your whisk attachment and pour your heavy cream in the bowl.
  2. Whip cream to almost stiff peaks on high speed, just before peaks stiffen, add your strawberry jam and salt, continue to whisk.
  3. Whisk on high speed until stiff peaks form.
Assembly
  1. Place a dollop of whipped cream on your cake plate or cake board.
  2. Place one cake round on top of dollop the spread a generous amount of whipped cream and spread. Place a about a heaping tablespoon of jam in the center.
  3. Place next round on top and repeat with the 3rd layer.
  4. Spread whipped cream on top and sides of cake and smooth.
  5. Decorate with strawberries and serve.
Recipe Notes

If you don't have 6" cake rounds:
9x13 pan ~ 30-35 minutes
bundt ~ 60 minutes
9" rounds ~ 30 minutes

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Creamy Mushroom Soup

Cream of Mushroom Soup

I often sit and reminisce about the days of old, you know, back when I was younger which seems like AGES ago at this point in time. When did I get old exactly? Oh yeah, probably when I came to the realization that I became a mom just about 10 YEARS AGO! What?!? Yes, my oldest will be 10 in just about 2 weeks. I can barely comprehend this. I’m a mom. I’m a mom of 3. I became a mother 10 years ago. Clearly this is the point I realized I’m getting old. **Sigh**

So now that I’m older and wiser (clearly), I feel I’m very equipped to tell you about what you should be eating and feeding your family! When I was a kid I had this thing with Campbell’s Cream of Mushroom Soup, I know, I know, what was I thinking? But there was something comforting about it and frankly, in college it was so easy to make and so delicious with some saltine crackers. One can + instant happiness. 

Cream of Mushroom Soup

I had this craving to make a soup like I used to enjoy (when I was young) a cream of mushroom soup that is a little more adult and full of flavor. We’ve had quite the bout of sickness run through our household so soups have been a bit hit! I made a big pot of this and a big pot of my Chicken Noodle Soup and slowly, through the power of food, rest and medicine, everyone is on the mend again. The beauty of this soup is that it takes less than 30 minutes to make, perfect for a meatless dinner, a dinner party, easy enough for a weeknight dinner or even for a holiday gathering. I love pairing simple rustic ingredients that are packed with so much flavor. The earthiness of the mushrooms combined with the freshness of the thyme and bit of cream make this hearty and so satisfying. 

I hope you give this recipe a try and include it in your rotation of meals. As always, I love seeing your creations, tag me on Instagram @CosettesKitchen or post on my Facebook Page.

xoxo
Cosette

Print Recipe
 Creamy Mushroom Soup
Cream of Mushroom Soup
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Servings
cups
Ingredients
Cream of Mushroom Soup
Instructions
  1. Begin by prepping your mushrooms by cleaning them with a damp paper towel. Gently wipe the tops and stems with the damp paper towel to remove any dirt. Do not submerge mushrooms in water.
  2. Heat 2 tablespoons of butter in a frying pan and add your assorted mushrooms (baby bellas + maitake) and 2 sprigs of thyme and a dash of salt. Cook until tender and set aside.
  3. In a heavy-bottomed pot, heat 2 tablespoons of butter and add chopped shallots and sliced crimini mushrooms. Let the mushrooms and shallots soften, continue to stir until the liquid from the mushrooms begins to evaporate, about 5-7 minutes.
  4. Add in your minced garlic and the leaves from about 8 of your thyme. Stir until fragrant, just a few minutes making sure the garlic doesn't burn.
  5. Add in 4 tablespoons of butter and your flour to coat your mixture.
  6. Slowly add your vegetable stock while stirring.
  7. Bring the mixture up to a gentle boil, then reduce and remove from heat.
  8. Place your immersion blender in the pot and blend the mushroom mixture until desired consistency. Place pot back on heat and add in your other mushroom mixture and 2 cups of heavy cream. Salt & pepper to taste.
  9. Enjoy!
Recipe Notes

You can certainly keep your mushrooms all whole and saute all together if you prefer and avoid blending. I enjoy the smooth and creaminess with some delicious meaty mushrooms. 

You can find the lovely walnut cutting board on Arousing Apetites:
https://shop.arousingappetites.com/collections/chefs-kitchen-tools/products/black-walnut-wood-cheese-board-with-drip-groove-2

 

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Mac and Cheese

cheese, macaroni

Snow Days

This week was a doozy! Today marked the 6th day my kids were home, yes, 6th day, I did not stutter!  Let me run it down for you:

Saturday & Sunday: Weekend
Monday: President’s Day
Tuesday: Snow in the morning , school didn’t delay or close but I refused to drive on our untreated roads. However, my judgment was good because then the district released kids at 1 and ENCOURAGED parents to pick them up early if they could. Yeah, no thanks, we’ll stay put.
Wednesday: Snow, school closed. 
Thursday: Snow was still coming down Wednesday night and Thursday morning, roads were covered again. 2 hour delay by the district but there was still snow falling, so again I vowed a big fat NO! I didn’t feel like schlepping my kids in the snow, not my thing. 

So here we are, 6 days of my children at home…all 3…and my husband because well he had the same weekend schedule + President’s Day and he can work from home, so he did. So it was a FULL HOUSE! In theory, I had all this time on my hands, no rushing kids around from here or there, I honestly barley left the house most of those days. I could have finished all the laundry, reorganized closets and drawers or any number of things. Oh, I forgot to mention, we also gutted our main bathroom (fun times!) Truth be told, some of those things happened but the majority of the time I was cooking the next meal, or getting the next snack, then cleaning up, over and over and over. 

On the upside, I was basically in my PJs for the last 6 days, not even my nice going out yoga pants, my actual PJ bottoms, the ratty ones with paint on them and stained tank tops…yeah! I’m not sure if that’s an accomplishment or not. I was definitely comfy! What else do people do on snow days? I think it’s only natural to stay in PJs and bake, PJs and baking! I did do some baking and quite a bit of cooking. Like this homemade Mac & Cheese that is so incredibly delicious. It is the perfect snow day food, so comforting especially after playing in the snow. 

macaroni, cheese

 

macaroni, cheese

The Good Stuff

Mac & Cheese is as classic as pizza in America. It’s a classic American comfort food. Who doesn’t love pasta smothered in gooey delicious cheese? Before getting to the gooey cheese, there needs to be a base and the most perfect base is actually French, Béchamel sauce. Béchamel sauce, also called white sauce, is made of a white roux (flour and butter) and milk. This creamy sauce is the ticket to a perfect Mac & Cheese and also a wonderful sauce to learn to make for many different meals. 

macaroni, cheese

 

Next is your noodle. What’s the best noodle for Mac & Cheese? Elbow or Shell? Your choice! Today I picked these adorable Italian Campenelle by Private Selection, they are a cross between a shell and elbow but I really love the little ridges on each one. Search the aisle for the noodle that calls your name. 

macaroni, cheese

 

Then the cheese, mmmmm! Cheese is a beautiful thing and you need the right cheeses for the perfect Mac & Cheese. Always go with a cheese that has a good melting point, classic would be a cheddar and mozzarella mix. You can also use any variety of these cheeses: gruyere, colby, monterey jack, pepper jack, or provolone in place of the cheddar. The mozzarella is really to give it that nice gooey stretch and stringiness but doesn’t hold a lot of flavor. I used Tillamook Cheddar Jack, which has a blend of medium cheddar and monterey jack. I also added mozzarella and some smoked cheddar for a little smokey flavor. 

macaroni, cheese

Top it all off with some panko breadcrumbs and you have a classic and delicious Mac & Cheese. I love the panko  bread crumbs because they are much lighter and get super crispy. You can find them in the Asian section of your grocery store. 

 

macaroni, cheese

 

You can find all the steps to make this delicious, kid friendly and approved meal below. As always, I love seeing your creations. Don’t forget to tag me on Instagram @CosettesKitchen or post on my Facebook Page. 

macaroni, cheese

Print Recipe
 Mac and Cheese
This Mac & Cheese is very versatile and can be adjusted for different tastes with the various cheeses.
macaroni, cheese
Course Main Dish
Cuisine American