I combined two of my favorite things (potatoes & Boursin) and made this delicious & easy Boursin mashed potatoes recipe. I’m shocked I haven’t thought of combining the two earlier, but I’m so glad I finally did. We all loved these garlicky, buttery potatoes were decadent and delicious, and we all thought they paired well with a juicy steak, steamed artichoke, and simple salad.

Boursin Mashed Potatoes

Ingredients:

• 2 lbs. russet potatoes, peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter, to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper, to taste
• 1 (5.2-oz) package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options: 

• Butter, optional
• Chives, snipped, optional

How to Make Boursin Mashed Potatoes:

Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes. Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.

Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.

Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.

Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.

To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

Print

Boursin Mashed Potatoes

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Colander
• Hand Mixer or Hand Masher

Ingredients

• 2 lbs. russet potatoes peeled and chopped into same-sized chunks
• ½ cup whole milk
• 2-3 tbsp butter to taste
• ¼ tsp garlic powder
• Sea salt and freshly cracked black pepper to taste
• 1 5.2-oz package Garlic and Fine Herbs Boursin Cheese, crumbled

Serving Options:

• Butter optional
• Chives snipped, optional

Instructions

• Cook the potatoes by placing them in a large pot of well-salted water and bringing to a boil over high heat. Cook until the potatoes are fork-tender, about 15–20 minutes.
• Drain the potatoes in a colander and return them to the hot pot over the stovetop for a minute or two to steam off excess moisture.
• Meanwhile, warm the milk, butter, garlic powder, sea salt, and freshly cracked black pepper to taste until melted & very warm.
• Make the Boursin mashed potatoes by adding the warm milk/butter mixture to the hot potatoes, along with the crumbled Boursin cheese.
• Beat the potatoes with a hand mixer or hand masher until creamy and smooth. Taste & re-season if needed.
• To serve, spoon the potatoes into a serving bowl and top with a dollop of butter, fresh chives, and freshly cracked black pepper to taste, if desired. Serve immediately. Enjoy.

I couldn’t wait to make this recipe by Erin French for Gruyère and herb baked eggs as soon as I saw it. These bistro eggs (aka shirred eggs/oeufs cocotte) are baked in a mixture of cream, gruyere, and butter until perfectly set, with jammy yolks, then topped with flaky salt and fresh thyme leaves. I served them with buttered toast for dipping, and my daughter and I devoured them. This delicious and easy French bistro egg recipe pairs well with roasted bacon and crispy hash browns.

Bistro Eggs

Ingredients:

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese, finely grated
• 1 tsp very cold unsalted butter, finely grated
• 4 large eggs, at room temperature
• 1 sprig fresh thyme, leaves stripped
• Portuguese flor de sal or Maldon salt, to taste
• Freshly cracked black pepper, to taste

How to Make Bistro Eggs

Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).

In a small bowl, stir together the cream, Gruyère, and finely grated butter.

Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.

Dollop the cream mixture evenly over the egg whites, avoiding the yolks.

Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.

Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.

Serve immediately, with buttered toast for dipping, if desired.

Print

Bistro Eggs

Course Breakfast

Cuisine French

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• 2 6-inch small baking dish

Ingredients

• 1 tsp olive oil
• 2 tbsp heavy cream
• 2 tbsp Gruyère cheese finely grated
• 1 tsp very cold unsalted butter finely grated
• 4 large eggs at room temperature
• 1 sprig fresh thyme leaves stripped
• Portuguese flor de sal or Maldon salt to taste
• Freshly cracked black pepper to taste

Instructions

• Preheat the oven to 325 degrees on the convection setting, if you have it. Line a baking sheet with parchment paper. Arrange two small 6-inch ceramic baking dishes on top and set aside. Coat the bottom and sides of each baking dish with ½ teaspoon of olive oil (or butter).
• In a small bowl, stir together the cream, Gruyère, and finely grated butter.
• Gently crack two eggs into each baking dish, taking care not to break the yolks. Using a small rubber spatula, poke through the thicker portion of the egg white a few times to break it up and allow for more even cooking.
• Dollop the cream mixture evenly over the egg whites, avoiding the yolks.
• Place in the oven to bake until the egg whites are just set and the yolks are still runny, 10 to 12 minutes. Side Note: If you are not using your convection setting, this dish will take longer, about 18 to 20 minutes.
• Remove from the oven, sprinkle with thyme leaves, Portuguese flor de sal (or Maldon salt), and freshly cracked black pepper to taste.
• Serve immediately, with buttered toast for dipping, if desired.

This tasty pasta primavera with Boursin cheese dish was a clean-out-the-fridge recipe. I roasted the veggies until tender, then tossed them together with some warmed Boursin cheese and al dente rigatoni. Served with lots of parmesan cheese, this primavera pasta was a big hit with all of us and paired nicely with a simple Romaine salad and some crusty bread.

Pasta Primavera with Boursin

Ingredients:

• 8 oz rigatoni, cooked to al dente according to the package instructions
• 1 small eggplant, chopped into bite-sized pieces
• ½ small yellow onion, chopped into bite-sized pieces
• 5 large button mushrooms, chopped into bite-sized pieces
• 2 mini orange bell peppers, chopped into bite-sized pieces
• 2 tbsp olive oil, divided
• Sea salt and freshly cracked black pepper, to taste
• Crushed red pepper flakes, to taste
• ½ zucchini, chopped into bite-sized pieces
• ½ yellow squash, chopped into bite-sized pieces
• 5-7 asparagus spears, woody ends removed, and chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic, minced
• 1 (5.2 oz packet) Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley, chopped
• Parmesan cheese, freshly grated, to taste

How to Make Pasta Primavera with Boursin

Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.

Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.

Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.

Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.

Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.

Return to the oven to roast for 5 minutes.

Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.

Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.

Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.

Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

Print

Pasta Primavera with Boursin

Course Main

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Large pot

Ingredients

• 8 oz rigatoni cooked to al dente according to the package instructions
• 1 small eggplant chopped into bite-sized pieces
• ½ small yellow onion chopped into bite-sized pieces
• 5 large button mushrooms chopped into bite-sized pieces
• 2 mini orange bell peppers chopped into bite-sized pieces
• 2 tbsp olive oil divided
• Sea salt and freshly cracked black pepper to taste
• Crushed red pepper flakes to taste
• ½ zucchini chopped into bite-sized pieces
• ½ yellow squash chopped into bite-sized pieces
• A handful of cherry tomatoes
• 3 cloves of garlic minced
• 1 5.2 oz packet Boursin Garlic & Herb Cheese

Serving:

• 1 tbsp fresh parsley chopped
• Parmesan cheese freshly grated, to taste

Instructions

• Preheat the oven to 400 degrees. Coat a baking sheet with olive oil cooking spray.
• Cook the pasta in a large pot of well-salted boiling water until al dente, according to the package instructions. Drain, reserving 1 cup of the cooking water.
• Roast the veggies by tossing the eggplant, onion, button mushrooms, and bell peppers with 1 tablespoon of olive oil, and season with sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste.
• Pour onto the baking sheet, spreading in an even layer, and place in the oven to roast for 10 minutes.
• Remove from the oven and add the zucchini, yellow squash, and asparagus. Drizzle with the remaining 1 tablespoon of olive oil, and season with a little bit more sea salt, freshly cracked black pepper, and crushed red pepper flakes to taste, and toss to mix everything up, spreading out into an even layer.
• Return to the oven to roast for 5 minutes.
• Remove from the oven and add the cherry tomatoes and minced garlic. Toss to mix everything up, spreading in an even layer.
• Place the Boursin cheese in the center of the baking sheet and return to the oven for 3-5 minutes.
• Finish the dish by removing the baking sheet from the oven and tossing the veggies, warmed Boursin cheese, and the pasta until evenly coated, adding reserved cooking water as needed. Taste and re-season with salt and pepper if needed.
• Serve immediately, topped with fresh parsley and lots of freshly grated Parmesan cheese. Enjoy.

We had some strawberries and blueberries that had been in the fridge for a while, so I decided to make this simple strawberry-blueberry snack cake recipe I found on Nourish and Fete with them. The cake was incredibly easy to prepare, smelled great while baking, and was moist, flavorful, and delicious. We enjoyed it plain, but it would also be tasty with whipped cream or vanilla ice cream.

Simple Strawberry-Blueberry Snack Cake

Ingredients:

• 1 cup + 1 tbsp of white sugar, divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk (you can also use ½ cup milk & ½ cup yogurt)
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries, hulled and sliced
• ¾ cup fresh blueberries

How to Make a Simple Strawberry-Blueberry Snack Cake:

Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.

Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.

Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.

Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth.  Side Note: If you don’t have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk. 

Mix the flour, baking powder, and salt until well combined.

Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.

Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.

Scatter the reserved strawberries and blueberries on top.

Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.

Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.

Let the cake cool for 15 minutes in the baking pan.

If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.

Enjoy.

Print

Simple Strawberry-Blueberry Snack Cake

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 12

Author Pam - For the Love of Cooking

Equipment

• 9 Inch Square Baking Pan
• Wire Cooling Rack

Ingredients

• 1 cup + 1 tbsp of white sugar divided
• 2 tsp fresh lemon zest
• 1 cup of buttermilk you can also use ½ cup milk & ½ cup yogurt
• ½ cup vegetable oil
• 2 eggs
• 2 tsp lemon juice
• 1 tsp vanilla extract
• 2 cups + 2 tbsp flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup fresh strawberries washed, hulled, and sliced
• ¾ cup fresh blueberries washed

Instructions

• Preheat oven to 350 degrees. Line a 9-inch square cake pan with parchment paper with overhanging sides, or coat well with cooking spray, and set aside.
• Combine 1 cup of white sugar and lemon zest in a large bowl. Rub the mixture lightly between your fingertips for 1 minute, to infuse the sugar with the lemon zest oil and scent.
• Whisk the eggs into the sugar mixture until it is smooth and buttery yellow.
• Whisk in the buttermilk, oil, lemon juice, and vanilla extract until smooth. 

  Side Note: If you don't have buttermilk, you can pour 1 tablespoon of white vinegar or fresh lemon juice into a 1-cup measuring cup, then fill it with milk until it reaches 1 cup. Set aside for a few minutes, then use in place of buttermilk.
• Mix the flour, baking powder, and salt until well combined.
• Gradually add the flour mixture to the buttermilk mixture until combined; it will be a little lumpy, but it will even out.
• Add most of the berries, reserving a few to sprinkle on top of the cake. Gently fold two or three more times, then scrape the batter out into the prepared baking pan and spread into an even layer.
• Scatter the reserved strawberries and blueberries on top.
• Sprinkle the remaining 1 tablespoon of white sugar evenly over the top of the cake.
• Place in the oven to bake for 45-55 minutes, pr until a wooden skewer inserted into the center comes out clean.
• Let the cake cool for 15 minutes in the baking pan.
• If you lined the pan with parchment, you can use the parchment edges to lift the cake out, set it on a wire cooling rack to cool completely, then slice and serve. Otherwise, leave the cake in the pan and serve from there.
• Enjoy.

My family loves biscotti–whether to dunk while drinking tea, hot chocolate, or a latte, or just as a light treat for dessert. I had some butterscotch chips in the cupboard calling my name, so I put them to use and made this easy butterscotch-pecan biscotti recipe. My husband snuck two before I had even photographed them, and said he loved them, and my kids did too. I especially loved the little caramelized bits of butterscotch baked throughout each biscotti.

Butterscotch-Pecan Biscotti

Ingredients:

• 6 tbsp butter, softened
• ⅔ cup white sugar
• 2 eggs, room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans, crushed

How to Make Butterscotch-Pecan Biscotti

Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.

Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.

Add the vanilla and the eggs, one at a time, beating well after each addition.

Whisk the flour, baking powder, and salt in a separate bowl.

Gradually add the flour mixture into the butter mixture, stirring until completely combined.

Stir in the butterscotch chips and crushed pecans.

The dough is very sticky at this point. Refrigerate for 15-20 minutes to allow the flour to absorb the moisture.

Divide the dough into two equal pieces and place on the prepared baking sheet.

Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.

Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.

Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.

Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.

Return to the oven to bake for 9 minutes.

Carefully turn the biscotti over and continue to bake for 9 minutes.

The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.

Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!

Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.

Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.

Allow them to dry completely.

Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

Print

Butterscotch-Pecan Biscotti

Course Breakfast, Dessert

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 43 minutes minutes

Refrigerating Time: 15 minutes minutes

Total Time 1 hour hour 13 minutes minutes

Servings 20 +/-

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer

Ingredients

• 6 tbsp butter softened
• ⅔ cup white sugar
• 2 eggs room temperature
• 2½ tsp vanilla
• 2 cups flour
• 1½ tsp baking powder
• ½ tsp table salt
• 1 cup butterscotch chips
• ½ cup toasted pecans crushed

Instructions

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper and set aside.
• Prepare the biscotti by beating the butter and sugar with a stand mixer or hand mixer until creamy and well combined.
• Add the vanilla and the eggs, one at a time, beating well after each addition.
• Whisk the flour, baking powder, and salt in a separate bowl.
• Gradually add the flour mixture into the butter mixture, stirring until completely combined.
• Stir in the butterscotch chips and crushed pecans.
• The dough is very sticky at this point. Refrigerate for 15 minutes to allow the flour to absorb the moisture.
• Divide the dough into two equal pieces and place on the prepared baking sheet.
• Form dough into two separate logs, approximately 9-11 inches long and 2-3 inches wide, and be sure to space them at least 3 inches apart, as biscotti will spread.
• Bake the biscotti by placing the baking sheet in the oven for 25-27 minutes, or until the top and sides of the biscotti slabs are lightly browned.
• Remove from the oven, but do not turn off the heat.  Allow the slabs to cool for 10 minutes.
• Once they have cooled enough to handle, cut each slab on a diagonal into 1-inch wide slices, then carefully place the slices back on the baking sheet, cut sides upright, ¼-inch apart.
• Return to the oven to bake for 9 minutes.
• Carefully turn the biscotti over and continue to bake for 9 minutes.
• The cookies will be slightly soft in the centers and harder on the edges. Side Note: They will get crunchier as they cool.
• Prepare the dipping chocolate by placing the white chocolate wafers in a glass bowl with 1 teaspoon of coconut oil, then microwave for 30 seconds. Remove and stir, then return to the microwave for 15 seconds. Remove and stir, then place back into the microwave for 10 seconds. Remove and stir until completely melted. If needed, continue cooking for 10-second increments. Be careful not to overcook the white chocolate!
• Dip one end of each biscotti at an angle into the melted white chocolate and place them on a parchment-lined baking sheet.
• Drizzle a bit of remaining melted white chocolate over the dipped portion of each biscotti, if desired.
• Allow them to dry completely.
• Store in an airtight container at room temperature for up to 2 weeks. Enjoy!

I had a very ripe banana waiting to be used up, so when I stumbled on this easy banana cookies recipe from Baked by an Introvert, I made them right away. I liked the idea of using some cornstarch in the recipe, which helped give the cookies a soft & fluffy center and slightly crisp edges. My daughter and her friend tried this simple banana cookie recipe straight from the oven and loved the banana flavor and cookie texture. Simple to make and ready in 30 minutes or less.

Banana Cookies

Ingredients:

• 1⅔ flour
• 1½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup light brown sugar, packed
• 5 tbsp unsalted butter, softened to room temperature
• ¼ cup very ripe banana, very mashed (the riper the banana, the stronger the banana flavor will be)
• 1 large egg, room temperature
• 1 tsp vanilla extract

How to Make Banana Cookies:

Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.

Combine the flour, baking powder, cornstarch, baking soda, and salt in a small bowl until well-mixed.

Using a hand mixer in a large bowl or in a stand mixer bowl, beat the sugar and butter until light and fluffy.

Beat in the mashed banana, egg, and vanilla extract until well combined.

Using a silicone spatula, gradually stir in the flour mixture until just combined.

Use a cookie scoop and drop cookies onto the prepared baking sheet about 2 inches apart.

Bake in the oven for 8-10 minutes, or until the cookies are lightly browned.

Cool in the baking sheet for 5 minutes before moving them to a wire cooling rack.

Store in an airtight container. Enjoy.

Print

Banana Cookies

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 18

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Stand Mixer or Hand Mixer
• Wire Cooling Rack

Ingredients

• 1⅔ flour
• 1½ tsp baking powder
• 1 tsp cornstarch
• ½ tsp baking soda
• ½ tsp salt
• 1 cup light brown sugar packed
• 5 tbsp unsalted butter softened to room temperature
• ¼ cup very ripe banana very mashed (the riper the banana, the stronger the banana flavor will be)
• 1 large egg room temperature
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
• Combine the flour, baking powder, cornstarch, baking soda, and salt in a small bowl until well-mixed.
• Using a hand mixer in large bowl or in a stand mixer bowl, beat the sugar and butter until light and fluffy.
• Beat in the mashed banana, egg, and vanilla extract until well combined.
• Using a silicone spatula, gradually stir in the flour mixture until just combined.
• Scoop dough using a cookie scoop, drop cookies onto the prepared baking sheet about 2 inches apart.
• Bake in the oven for 8-10 minutes, or until the cookies are lightly browned.
• Cool in the baking sheet for 5 minutes before moving them to a wire cooling rack.
• Store in an airtight container. Enjoy.

My local grocery store had some big, juicy blackberries on sale, but sadly, they are a bit too tart, so I made this easy recipe for blackberry muffins with crumble topping I found on Platings + Pairings. The muffins were tender and filled with berries and I loved the flavorful spiced crumble topping. Sadly, this recipe only made 9 muffins, but they were absolutely delicious, especially with an ice-cold glass of milk.

Blackberry Muffins with Crumble Topping

Crumble Topping:

• ⅓ cup flour
• ⅓ cup sugar
• 2 tbsp brown sugar
• ¼ cup butter (melted)
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Muffins:

• 1½ cups flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• ½ cup milk
• 1 cup fresh blackberries

How to Make Blackberry Muffins with Crumble Topping

Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with muffin liners.

Make the crumble topping by mixing sugars, flour, butter, cinnamon, and cardamom with a fork until coarse crumbs form.

Make the muffins by combining the flour, sugar, salt, and baking powder in a large bowl. Whisk to combine.

In a small bowl, combine the oil, egg, and milk until well-mixed. Add vanilla and almond extract, and whisk to combine.

Slowly add the egg mixture to the flour mixture, then stir until just combined.

Fold in blackberries.

Divide batter evenly into muffin cups.

Evenly sprinkle crumble topping over each muffin.

Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin. 

Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

Print

Blackberry Muffins with Crumble Topping

Course Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

Servings 9 Muffins

Author Pam - For the Love of Cooking

Equipment

• Muffin pan
• Wire Cooling Rack

Ingredients

Crumble Topping:

• ⅓ cup flour
• ⅓ cup sugar
• 2 tbsp brown sugar
• ¼ cup butter melted
• 1 tsp ground cinnamon
• ½ tsp ground cardamom

Muffins:

• 1½ cups flour
• ¾ cup sugar
• ½ tsp salt
• 2 tsp baking powder
• ⅓ cup vegetable oil
• 1 egg
• 1 tsp vanilla extract
• ¼ tsp almond extract optional
• ½ cup milk
• 1 cup fresh blackberries

Instructions

• Preheat oven to 425 degrees. Spray a muffin pan with cooking spray or line with muffin liners.
• Make the crumble topping by mixing sugars, flour, butter, cinnamon, and cardamom with a fork until coarse crumbs form.
• Make the muffins by combining the flour, sugar, salt, and baking powder in a large bowl. Whisk to combine.
• In a small bowl, combine the oil, egg, and milk until well-mixed. Add vanilla and almond extract, and whisk to combine.
• Slowly add the egg mixture to the flour mixture, then stir until just combined.
• Fold in blackberries.
• Divide batter evenly into muffin cups.
• Evenly sprinkle crumble topping over each muffin.
• Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 15-18 minutes, or until a toothpick inserted in the center comes out clean.  Side Note: This helps create a dome on top of the muffin.
• Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.

My husband had a flight to take, so I whipped up this Boursin mushroom pasta recipe to fill him up before his trip. I cooked the mushrooms until they were nice & caramelized and mixed them with penne, spinach, and a sauce made with creamy Boursin cheese. This easy Boursin pasta recipe comes together in less than 20 minutes and tastes decadent without being heavy and rich. My husband and daughter were thrilled with this tasty penne recipe, and they thought it tasted great with a chopped kale Caesar salad and some crusty bread.

Boursin Mushroom Pasta

Ingredients:

• 8 oz penne pasta (or pasta of choice), cooked to al dente, reserving ½ cup of cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms, ends trimmed and sliced
• 2 cloves of garlic, minced
• Crushed red pepper flakes, to taste
• Sea salt and freshly cracked black pepper, to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle, and stored the remaining half for another use)
• 2 cups baby spinach, roughly chopped
• Parmesan, finely grated, to taste

How to Make Boursin Mushroom Pasta

Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.

Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.

Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.

Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.

Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.

Serve immediately with additional Parmesan cheese on the side. Enjoy.

Print

Boursin Mushroom Pasta

Course Main

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Large cast iron skillet

Ingredients

• 8 oz penne pasta or pasta of choice, cooked to al dente, reserving ½ cup of the cooking water
• 1 tbsp butter or olive oil
• 5+ large button mushrooms ends trimmed and sliced
• 2 cloves of garlic minced
• Crushed red pepper flakes to taste
• Sea salt and freshly cracked black pepper to taste
• ½ of a (5.3 oz) package of Boursin cheese (I sliced it right down the middle and stored the remaining half for another use)
• 2 cups baby spinach roughly chopped
• Parmesan finely grated, to taste

Instructions

• Cook the pasta in a large pot of well-salted boiling water until al dente. Drain, reserving ½ cup of the cooking water.
• Cook the mushrooms by heating the butter or olive oil in a large cast-iron skillet over medium-high heat. Add the mushrooms and let them sit for a few minutes before touching. Stir, and finish cooking until both sides of the mushrooms are golden brown.
• Add the garlic, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste, and cook, stirring constantly, for 30 seconds. Remove the mushrooms to a bowl and keep them warm.
• Make the sauce by adding the Boursin cheese and some of the reserved pasta cooking water to the same cast-iron skillet, then stir until well combined. Add the drained pasta and spinach and toss until evenly coated.
• Finish the dish by adding the garlicky mushrooms, and stir to combine. Add some freshly grated Parmesan cheese to taste, adding more pasta water as needed. Taste and re-season if needed.
• Serve immediately with additional Parmesan cheese on the side. Enjoy.

On the last Thanksgiving with my dad before he passed, my daughter made him a homemade apple pie, as it was one of his favorite desserts. Instead of ice cream, my dad liked topping his apple pie with a slice of cheddar cheese. We just passed the 6th anniversary of his passing, and my daughter said she wanted to make an apple pie for him. Since I had store-bought pie crusts in the fridge, we used them, but a homemade crust would be amazing too. The two of us had fun collaborating on this classic apple pie recipe from Food Charlatan, which she deemed the best apple pie, and I think she is right! I prepared the filling, and my daughter did a great job on the lattice crust. Although this recipe takes a lot of time & patience, it is worth it! My daughter and I shared the first slice topped with cheddar cheese in honor of my dad, and I know he was tickled. This delicious apple pie recipe is a keeper!

Classic Apple Pie

Ingredients:

• 2 store-bought pie crusts or homemade crusts
• ¼ tsp lemon zest
• Juice from half a lemon (about 2 tbsp)
• 5 lbs. apples, peeled, cored, and sliced thinly (I used a mix of Honeycrisp, Granny Smith, and Gala apples)   ***5 pounds before peeling and coring* (about 11 large apples)
• ¾ cup brown sugar, packed
• ¾ cup white sugar
• 5 tbsp all-purpose flour
• ¼ tsp kosher salt
• 1½ tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp cardamom, optional
• 1 tsp vanilla
• 1 tbsp milk, for brushing on the pie
• 1 tbsp beaten egg, optional, for brushing on the pie
• 1 tbsp raw sugar or turbinado sugar, for topping the pie

How to Make a Classic Apple Pie

Prepare the filling by combining the lemon zest and lemon juice in a large skillet.

Peel the apples and slice them into ⅛-inch pieces.   Side Note: Peeling and slicing one apple at a time, then tossing them in the lemon juice, so they don’t get brown, and then move on to peeling the next apple.  

Cook the apples in the large skillet over medium heat. Getnly stir in the brown and white sugars, flour, salt, cinnamon, nutmeg, and cardamom.

Once the mixture is all moistened and you don’t see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid, and stir the mixture every 3-5 minutes, replacing the lid each time, adding water if the apples stick to the skillet. After 20 minutes, the apples should be fork-tender but still hold their shape.  Side Note: The apples will finish cooking while baking in the oven. 

Remove the pan from the heat and stir in 1 teaspoon vanilla.

Transfer the apple pie filling (including all the brown caramel gooeyness) to a rimmed baking sheet and spread the apples all the way to the edges. Completely cool the apple pie filling by placing it in the fridge or the freezer; it only takes 30 minutes.

Coat a deep 9-inch pie dish with butter or cooking spray.

Roll out your pie dough and place it in the prepared baking dish, with any excess hanging over the edges.

Use a rubber spatula to scrape up every last bit of the chilled apple pie filling into the pie dish.

Top your pie with the other pie crust, crimping the edges and cutting a few vents in the center.

To make a lattice top crust, roll out the second crust and cut out strips using a pizza cutter. You can make the strips as wide or as thin as you want.

Weave your lattice by taking every other strip of pie dough and laying it across your pie, with a little space in between each strip.

Peel back every other strip that is on your pie, all the way to the edge.

Lay an edge piece of dough perpendicular to the others, tucked up right against the edge. Replace the peeled-back strips of dough to lay flat on top of the pie.

Take the strips that are underneath and peel them back. Lay out your next strip of dough. Replace the peeled-back strips.

Continue until the pie is completely woven.   Side Note: If at ANY point your pie dough becomes soft, place everything in the refrigerator. If you have a strip that tears, use a tiny bit of ice water to patch it with your fingers.

Fold up and crimp the edges, if you have them. Our crust was not overhanging, so we tucked it in the best we could.

Place the whole pie in the refrigerator for  30 minutes for a really flaky crust.

Preheat the oven to 425 degrees. Place a baking sheet on the center rack of your oven while it preheats to make sure it’s really hot.

Right before putting the apple pie in the oven, mix the milk and egg well, then brush the top crust all over with it.

Sprinkle the whole pie with raw sugar, turbinado sugar, or white sugar.

Bake by placing the chilled pie on the heated baking sheet in the oven and bake for 15 minutes. The crust on the edge should be turning light brown.

Meanwhile, get a square of foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.

Reduce the heat to 350 degrees. Remove the pie from the oven and place the foil on top.  Side Note: This helps prevent the crust from burning.

Place the pie back on the baking sheet in the oven and bake at 350 degrees for 40-45 more minutes.

You will know the pie is done when the edges are brown and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.

Let the pie cool on a wire cooling rack for about 4 hours.  Side Note: You must wait for it to cool to room temperature to achieve the right texture for the filling; if not, the filling will spill out. 

Slice and serve with vanilla ice cream, whipped cream, or cheddar cheese.

Print

Classic Apple Pie

Course Dessert

Cuisine American

Prep Time 1 hour hour

Cook Time 1 hour hour 20 minutes minutes

Refrigerating & Cooling Time: 5 hours hours

Total Time 7 hours hours 20 minutes minutes

Servings 1 pie

Author Pam - For the Love of Cooking

Equipment

• Large Skillet with Lid
• 9-Inch Pie Dish
• Baking Sheet

Ingredients

• 2 store-bought pie crusts
• ¼ tsp lemon zest
• Juice from half a lemon about 2 tbsp
• 5 lbs. apples, peeled, cored, and sliced thinly (about 11 large apples) (I used a mix of Honeycrisp, Granny Smith, and Gala apples) ***5 pounds before peeling and coring*
• ¾ cup brown sugar packed
• ¾ cup white sugar
• 5 tbsp all-purpose flour
• ¼ tsp kosher salt
• 1½ tsp cinnamon
• ¾ tsp nutmeg
• ½ tsp cardamom optional
• 1 tsp vanilla
• 1 tbsp milk for brushing on the pie
• 1 tbsp beaten egg optional, for brushing on the pie
• 1 tbsp raw sugar or turbinado sugar for topping the pie

Instructions

• Prepare the filling by combining the lemon zest and lemon juice in a large skillet.
• Peel the apples and slice them into ⅛-inch pieces.   Side Note: Peeling and slicing one apple at a time, then tossing them in the lemon juice, so they don't get brown, and then move on to peeling the next apple.
• Cook the apples in the large skillet over medium heat. Getnly stir in the brown and white sugars, flour, salt, cinnamon, nutmeg, and cardamom.
• Once the mixture is all moistened and you don't see patches of flour or cinnamon, set a timer for 20 minutes. Cover the mixture with a lid, and stir the mixture every 3-5 minutes, replacing the lid each time, adding water if the apples stick to the skillet. After 20 minutes, the apples should be fork-tender but still hold their shape.  Side Note: The apples will finish cooking while baking in the oven. 
• Remove the pan from the heat and stir in 1 teaspoon vanilla.
• Transfer the apple pie filling (including all the brown caramel gooeyness) to a rimmed baking sheet and spread the apples all the way to the edges.
• Completely cool the apple pie filling by placing it in the fridge or the freezer; it only takes 30 minutes.
• Coat a deep 9-inch pie dish with butter or cooking spray.
• Roll out your pie dough and place it in the prepared baking dish, with any excess hanging over the edges.
• Use a rubber spatula to scrape up every last bit of the chilled apple pie filling into the pie dish.
• Top your pie with the other pie crust, crimping the edges and cutting a few vents in the center.
• To make a lattice top crust, roll out the second crust and cut out strips using a pizza cutter. You can make the strips as wide or as thin as you want.
• Weave your lattice by taking every other strip of pie dough and laying it across your pie, with a little space in between each strip.
• Peel back every other strip that is on your pie, all the way to the edge.
• Lay an edge piece of dough perpendicular to the others, tucked up right against the edge. Replace the peeled-back strips of dough to lay flat on top of the pie.
• Take the strips that are underneath and peel them back. Lay out your next strip of dough. Replace the peeled-back strips.
• Continue until the pie is completely woven.   Side Note: If at ANY point your pie dough becomes soft, place everything in the refrigerator. If you have a strip that tears, use a tiny bit of ice water to patch it with your fingers.
• Fold up and crimp the edges, if you have them. Our crust was not overhanging, so we tucked it in the best we could.
• Place the whole pie in the refrigerator for  30 minutes for a really flaky crust.
• Preheat the oven to 425 degrees. Place a baking sheet on the center rack of your oven while it preheats to make sure it’s really hot.
• Right before putting the apple pie in the oven, mix the milk and egg well, then brush the top crust all over with it.
• Sprinkle the whole pie with raw sugar, turbinado sugar, or white sugar.
• Bake by placing the chilled pie on the heated baking sheet in the oven and bake for 15 minutes. The crust on the edge should be turning light brown.
• Meanwhile, get a square of foil that is the same size as your pie. Fold it in half, then in half again. Cut out the center. Open it up again. You should have a square of foil with a circle cut out of the center.
• Reduce the heat to 350 degrees. Remove the pie from the oven and place the foil on top.  Side Note: This helps prevent the crust from burning.
• Place the pie back on the baking sheet in the oven and bake at 350 degrees for 40-45 more minutes. Side Note: You will know the pie is done when the edges are brown, and the center is light golden brown. If you did a lattice crust, you should see the filling bubbling away nicely.
• Let the pie cool on a wire cooling rack for about 4 hours.  Side Note: You must wait for it to cool to room temperature to achieve the right texture for the filling; if not, the filling will spill out.
• Slice and serve with vanilla ice cream, whipped cream, or cheddar cheese.

These quick and easy mashed sweet potatoes with maple brown butter were so simple to make and turned out delicious! The potatoes were nice and creamy with a nutty, maple-brown butter flavor. We all loved and devoured them and thought they paired well with some roasted chicken and wilted spinach.

Mashed Sweet Potatoes with Maple Brown Butter

• 2 lbs. sweet potatoes, peeled and cut into 1-inch cubes
• 5 tbsp unsalted butter
• ¼ cup whole milk, warmed
• 1½ tbsp real maple syrup, to taste
• Sea salt and freshly cracked black pepper,  to taste
• 2 tbsp raw pecans, toasted and chopped (optional)

How to Make Mashed Sweet Potatoes with Maple Brown Butter

Add the sweet potatoes to a large pot of well-salted water, and bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, for about 10 to 15 minutes, until very tender when pierced with a fork.

Meanwhile, melt the butter over medium heat. Cook, watching carefully and stirring occasionally, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.

Drain the cooked potatoes, and add them to the bowl of a stand mixer. Add the warm milk, maple syrup, sea salt, and freshly cracked black pepper, and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.

 Transfer the potatoes to a shallow serving bowl and sprinkle with the toasted pecans, if desired. Serve immediately. Enjoy.

Print

Mashed Sweet Potatoes with Maple Brown Butter

Course Sides

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Pam - For the Love of Cooking

Equipment

• Large pot
• Small Saucepan

Ingredients

• 2 lbs. sweet potatoes peeled and cut into 1-inch cubes
• 5 tbsp unsalted butter
• ¼ cup whole milk warmed
• 1½ tbsp real maple syrup to taste
• Sea salt and freshly cracked black pepper to taste
• ¼ cup raw pecans toasted and chopped (optional)

Instructions

• Add the sweet potatoes to a large pot of well-salted water, and bring to a boil over medium-high heat. Cook, uncovered, stirring occasionally, for about 10 to 15 minutes, until very tender when pierced with a fork.
• Meanwhile, melt the butter over medium heat. Cook, watching carefully and stirring occasionally, until brown bits appear and the butter gives off a nutty aroma, about 3 minutes. Remove from the heat immediately. Carefully pour the melted butter into a small heatproof bowl, scraping the pan with a spatula to get all of the brown bits. Set aside.
• Drain the cooked potatoes, and add them to the bowl of a stand mixer. Add the warm milk, maple syrup, sea salt, and freshly cracked black pepper, and mix on medium-low speed until the potatoes are creamy and smooth. Add the reserved brown butter and mix until just incorporated.
• Transfer the potatoes to a shallow serving bowl and sprinkle with the toasted pecans, if desired. Serve immediately. Enjoy.

The post Mashed Sweet Potatoes with Maple Brown Butter first appeared on For the Love of Cooking.]]> https://fortheloveofcooking.net/recipe/mashed-sweet-potatoes-with-maple-brown-butter/feed 0 108012