All posts by Kim

Pumpkin Sausage Lasagna

Dinner, , ,

I’m back with the perfect fall dinner for you! This Pumpkin Sausage Lasagna has sweet, earthy pumpkin, savory Italian sausage, and plenty of creamy, gooey cheese! It’s a great weeknight meal, especially if you assemble it ahead of time, or perfect for those lazy fall weekends when you want to spend a little time in the kitchen.

Pumpkin Sausage Lasagna - The Archaeologist Bakes

If you’ve never made homemade lasagna, don’t be intimidated. There are a number of steps, but each one is very easy. You can spread it out over two days if that’s easier for you, or go for it all at once. Just organize yourself from the beginning, and it’s really an easy dish to make.

This lasagna starts with an easy pumpkin and sausage sauce, instead of the typical marinara. As always, there are substitutions you can make. For the pumpkin, feel free to use cooked and pureed butternut squash, acorn squash, or even sweet potatoes. Each of them has a different level of sweetness, so use something you’ll enjoy in a savory dish. I used mild Italian sausage, but you can certainly use a hot sausage, or even half mild and half hot. Again, use the sausage that you enjoy.

The cheese mixture is a simple mixture of ricotta and Parmesan, with a sprinkle of mozzarella. If you prefer cottage cheese instead of ricotta, or maybe that’s what you have on hand, that’s a great substitution. Parmesan can be replaced with Romano, Asiago, or any other hard, sharp cheese that you enjoy. And Provolone, Swiss, or other good melting cheeses can take the place of the mozzarella.

Pumpkin Sausage Lasagna - The Archaeologist Bakes

Just a few more tips and notes. I like to use the flat, no boil lasagna noodles, but use the ones you’re most comfortable with. If you use regular lasagna noodles, make sure to pre-boil them though. The fresh sage really is a must. I wouldn’t substitute with dried. Fresh parsley would work, but the sage really brings a great fall flavor that marries so well with the pumpkin. Finally, a made a smaller batch because there are only two of us, but you can easily double this recipe and make it in a 9×13 or lasagna pan.

I really hope you try this! It’s such a fun recipe – warm and cozy, cheesy and creamy. It’s everything you want on a cool fall night. If you make it, be sure to let me know what you think, and if you made any substitutions.

Pumpkin Sausage Lasagna - The Archaeologist Bakes
Print Recipe
 Pumpkin Sausage Lasagna
A creamy, cheesy lasagna with sausage and pumpkin, perfect for cool fall nights.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Add sausage and onions to a large skillet. Cook over medium heat until sausage is browned and cooked through and onions are soft. Add garlic and cook for another 30 seconds until garlic is fragrant.
  2. Stir in broth, pumpkin, nutmeg, and sage. Bring to a simmer and cook until heated through. Taste and season with salt and/or pepper as needed.
  3. Set sauce aside to cool slightly. Meanwhile, combine ricotta, 3 tablespoons Parmesan, and salt and pepper to taste (about 1/4 teaspoon each). If desired, refrigerate sauce and cheese at this point and assemble lasagna the next day.
  4. Assemble the lasagna in an 8x8-inch greased baking pan. Place 1/2 cup pumpkin sauce in the bottom of the pan and top with a layer of noodles. Add 1/3 of the ricotta mixture and spread evenly. Top with 1/3 of the remaining pumpkin sauce, and sprinkle with 1/3 cup (slightly less than a third of the total) mozzarella. Repeat the layers twice, ending with the rest of the mozzarella and the remaining tablespoon of Parmesan.
  5. You can refrigerate or freeze the lasagna at this point before baking. Cover tightly with plastic wrap and refrigerate overnight, or add a layer of foil and freeze up to a month.
  6. Bake at 350 degrees Fahrenheit. If baking immediately, bake for 30-45 minutes until bubbly and browned. If cheese begins to brown too quickly, cover loosely with foil. If refrigerating overnight, remove from refrigerator while preheating oven. Remove plastic wrap and cover loosely with foil. Bake 30-45 minutes. Remove foil and bake another 15-20 minutes until bubbly and cheese is browned. If lasagna has been frozen, thaw in refrigerator overnight, then follow directions for baking refrigerated version.
Recipe Notes
  • Cooked and pureed butternut squash, acorn squash, or sweet potatoes can be substituted for the pumpkin. The sweetness level will vary, so use something you enjoy.
  • Cottage cheese can be swapped for the ricotta.
  • Any hard, sharp cheese can be used in place of the Parmesan.
  • Any good, melting cheese like Provolone or Swiss, can be used instead of or in combination with the mozzarella.
  • Use regular lasagna noodles if desired, but boil them first.
  • Double the recipe and assemble in a 9x13 or lasagna pan.
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Mom’s Zucchini Bread 2.0

Bread, Breakfast, Dessert, , ,

I have the best zucchini bread for you today, ready to use up the last of the fresh zucchini coming in from your gardens and farmer’s markets. I started with a tried and true family favorite, but made some slight adjustments. I think it’s the best zucchini bread out there! It’s still moist and cakey without being dense, and has the best cinnamon flavor without being too sweet. It’s perfect for breakfast, snack time, or even dessert!

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

As I mentioned, I started with my mom’s recipe that we’ve been using for years. And based on a quick internet search, it seems like a lot of moms and grandmas out there are using the same recipe. And it really was good to begin with, but I wanted to make a few changes.

The first problem I encountered with the original recipe was that it was created for 8×4-inch loaf pans. All of my loaf pans are 9×5-inch, and I bet a lot of you have the same size. This meant the loaves (each batch makes two) were pretty flat and sad-looking. But it was too much batter for just one 9×5-inch loaf. So I upped the quantities and now you get two perfectly sized loaves. If you are using 8×4-inch pans, you’ll just get three loaves instead.

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

The next problem was that while I love a nice, moist, cakey quick bread, most of the zucchini breads I have tried tend to be a little dense and almost wet. I took a page out of some other recipes I had seen, and decided to squeeze out some of the moisture from the zucchini before adding it to the batter. It doesn’t have to be squeezed completely dry, but removing about 1/4 to 1/3 cup of liquid from it helps a lot with the texture of the finished bread.

Because I was removing some of the bitter liquid, and because I sometimes find zucchini bread to be on the sweet side, I also reduced the sugar a bit. It’s still sweet, but it has a nice balance with the other flavors. And while I just use cinnamon, you could easily substitute the spices of your choice. Use apple pie or pumpkin pie spice, or make a blend of your favorite spices (I’m thinking cinnamon, cloves, and cardamom next time).

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes

I add nuts to my zucchini bread, pecans and walnuts to be specific, but as with almost every recipe, those are optional. Use whatever nut or seed you like – pumpkin or sunflower seeds would be great! Just avoid any that are salted for this recipe. Or, make it even more decadent and add chocolate chips, whatever flavor you prefer! You can even leave the add-ins out entirely.

Whatever mix-ins or spices you choose, I hope you give this recipe a try. It is seriously the best zucchini bread I’ve ever eaten, and I think you’ll love it too!

Mom's Zucchini Bread 2.0 - The Archaeologist Bakes
Print Recipe
 Mom's Zucchini Bread 2.0
Servings
loaves
Ingredients
Servings
loaves
Ingredients
Instructions
  1. Place grated zucchini in a clean tea towel and squeeze out excess moisture. It doesn't have to be completely dry, but give it a good squeeze to eliminate the excess liquid. You should remove 1/4 to 1/3 cup. Set zucchini aside.
  2. Combine eggs, oil, sugar, and vanilla in a large mixing bowl. Whisk together until well combined.
  3. Add zucchini and stir until incorporated.
  4. Add all dry ingredients except nuts and stir just until there are no streaks of flour remaining.
  5. Stir in nuts.
  6. Pour into two greased 9x5-inch loaf pans. Bake at 325 degrees F for 60 to 70 minutes or until a toothpick inserted near the center has a few moist crumbs attached.
  7. Cool in pans for 10 minutes before removing to wire rack to cool completely.
  8. Store in an airtight container at room temperature for up to 5 days, or freeze, well-wrapped, for up to 3 months.
Recipe Notes
  • Use three pans if you have 8x4-inch loaf pans. It's ok to bake two and keep the remining batter refrigerated until you can wash and re-use one of the pans.
  • As always, nuts are optional. Use any unsalted variety you like, or substitute with seeds or chocolate chips. 
  • Instead of cinnamon use apple pie or pumpkin pie spice. Or create your own spice blend. Just use the same total amount -  1 1/2 tablespoons.
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Key Lime Pie Crumble Bars

Dessert, ,

These Key Lime Pie Crumble Bars taste just like your favorite Key Lime Pie, but are much more portable. They’re perfect for cookouts and backyard barbecues, or just because you’ve got extra limes sitting around waiting to be used up. They are rich, but refreshing because of the lime flavor. You’re definitely going to want to make these this summer!

Key Lime Pie Crumble Bars - The Archaeologist Bakes

I love Key Lime Pie, but I don’t love making it, storing it, and serving it. I wanted something with the same flavors, but easier to make and easier to serve. These crumble bars are the perfect answer. And because I really like a tart lime, I use regular (or Persian) limes. But feel free to use Key Limes if you prefer. They tend to be a little sweeter, so you won’t have quite as tart of a filling, although this one is fairly sweet to begin with.

Key Lime Pie Crumble Bars - The Archaeologist Bakes

As always, there are options if you want to change this up. As with most citrus desserts, feel free to change up the citrus fruit depending on your tastes and what you have on hand. Because the filling depends on the acid from the citrus juice essentially jelling the sweetened condensed milk, it may be a little softer set if you use orange juice, which tends to be a little less acidic. You can help that by adding in a bit of lemon juice with the orange to raise the acidity. And, as usual, feel free to add some finely chopped nuts of your choice to the crust, or even sprinkled on top before baking. Although I didn’t do it, you can certainly add a few drops of food coloring to match the citrus you are using. The filling stays pretty cream-colored without, which I am totally fine with. But everyone loves the look of a green Key Lime Pie, so color it if you prefer, or if you want it to be more obvious what the flavor is.

I used regular Biscoff cookie butter, to help mimic the flavor of a graham cracker crust, but if you have other cookie butters you want to try, go for it! Prefer a gingersnap crust on your citrus pie? Just add in 1/4 to 1/2 teaspoon of ground ginger to your crust mixture. If you don’t have any cookie butter, go get some! Or , use a neutral-flavored nut or seed butter instead. I would use almond or sunflower (unsalted), but I would stay away from peanut butter just because of the stronger flavor. You can also add 1/4 to 1/2 teaspoon of ground cinnamon, especially if you don’t use the Biscoff cookie butter. That will also help mimic the graham cracker taste.

While these are portable because they are a bar, they should still be stored refrigerated. While they can sit at room temperature for a short time, they should be kept cool, so stick them in a cooler if you’re taking them to a picnic. You won’t have to worry about how to get them home, because they are sure to disappear fast! These are such a great twist on the classic pie. I hope you try it soon!

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 Key Lime Pie Crumble Bars
Servings
Ingredients
Crust
Filling
Servings
Ingredients
Crust
Filling
Instructions
  1. Combine flour, oats, both sugars, baking soda, baking powder, and salt in a mixing bowl and stir until combined.
  2. Cut butter into mixture until it resembles coarse crumbs.
  3. Stir in egg and cookie butter. Mixture will still be somewhat crumbly.
  4. Press half of mixture into a greased 8" square pan, and bake at 350 degrees for 15 minutes.
  5. While crust is baking, combine all filling ingredients.
  6. Pour filling onto hot crust, and crumble remaining crust mixture over top.
  7. Bake an additional 20-25 minutes or until top is lightly browned.
  8. Cool to room temperature, then refrigerate at least 30 minutes before cutting and serving. Store leftovers in the refrigerator.
Recipe Notes
  • Use any citrus you like instead of lime. If using orange, add a tablespoon of lemon juice to increase the acidity and help the filling set.
  • Use any cookie butter you would like.
  • If you don't have cookie butter, use a neutral nut or seed butter instead. Consider adding a 1/4 to 1/2 teaspoon of cinnamon to help replicate the graham cracker taste.
  • If you like a gingersnap crust on your key lime pie, add 1/4 to 1/2 teaspoon of ground ginger to the crust mixture.
  • Add a few drops of food coloring to the filling if you'd like.
  • Add up to 1/2 cup of finely chopped nuts to the crust, or sprinkle 1/4 cup on top.
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Raspberry White Chocolate Chip Blondies

Dessert, ,
The Archaeologist Bakes - Raspberry White Chocolate Chip Blondies

I love a good brownie as much as anyone, but especially this time of year it’s nice to mix it up with something that tastes a little lighter, like these blondies! Full of raspberries and white chocolate chips, they are also buttery and chewy and really the perfect type of blondie. And while I said they taste lighter because of the raspberry and white chocolate, trust me, they are still extremely decadent.

I’ve been making version of these blondies for years, but I’ve never shared them here. Now is the time. I admit that blondies aren’t my favorite dessert, and I’m really not a fan of white chocolate. But these blondies are just so rich and fudgy, while the raspberry really pops and the white chocolate seems to round it all out. Every time I make these I wonder why I don’t make them more often.

The Archaeologist Bakes - Raspberry White Chocolate Chip Blondies

I frequently add slivered almonds to these. Sometimes in addition to the white chocolate chips, and sometimes instead of them. But there are endless ways to customize them. As always, you can add any nut you want, or substitute any flavor chip you would like (bonus points if you use the confetti white chocolate chips like I did). Regular, old semi-sweet chocolate chips would be fantastic. Blackberries, strawberries, and blueberries would all work well. Or use a mix of whatever you have! You can also always leave out the almond extract. The zest of half a lemon would be a great addition instead!

The Archaeologist Bakes - Raspberry White Chocolate Chip Blondies

Don’t do what I do and wait too long to make these. They are so perfect for spring, when you’re craving fresh berry flavors, but it still gets cool at night so a decadent dessert sounds good. Make them this weekend (and then maybe next weekend too)!

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 Raspberry White Chocolate Chip Blondies
Course Dessert
Servings
Ingredients
Course Dessert
Servings
Ingredients
Instructions
  1. Line an 8-inch square pan with parchment paper or aluminum foil and spray with non-stick cooking spray.
  2. Combine melted butter and brown sugar. Stir in egg, vanilla, and almond extract.
  3. Stir in flour, baking powder, and salt.
  4. Add white chocolate chips, mix well, and scrape into prepared pan. Smooth the top.
  5. Slightly chop the berries. Scatter them over the batter in the pan.
  6. Bake at 350 degrees F for 35-45 minutes. Blondies should be golden brown and set in the center. A toothpick inserted near the center should come out with only a few wet crumbs.
  7. Cool completely before removing from pan and slicing.
Recipe Notes
  • Leave out almond extract, or substitute with the zest of half a lemon.
  • Use semi-sweet or other chocolate chips instead of white chocolate.
  • Use up to 1 cup of mix-ins. Instead of all chocolate chips, use 1/2 cups nuts and 1/2 cup chips.
  • Try different berries - strawberries, blackberries, and blueberries would all be great.
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Easy Apple Spice Cake with White Chocolate Browned Butter Buttercream

Cakes and cupcakes, Dessert, ,

A super-easy apple spice cake made from a mix, with a perfectly fluffy white chocolate browned butter buttercream that has only two ingredients. It’s the cake that this early fall season is begging for!

I hadn’t really planned on sharing this recipe, but I decided it was too delicious not to. It all came about mostly by accident. I was shopping at Wal-Mart this week, and found the sprinkles I ended up using on this cake. I love fall, and I love sprinkles, and I didn’t have these…so I couldn’t help myself and bought them. Look at how perfectly fall-inspired they are! But then I needed to make something to use them on. When I got home, I started thinking about what I could bake that needed these sprinkles. I remembered I had a spice cake mix in the pantry, so I pulled that out and started mixing it up. But to add just a little more fall flavor, I decided to use unsweetened applesauce in place of the oil. It adds just the slightest hint of apple that works so well with the spice cake.

I know, that’s not much of a recipe yet. But then I needed to make a frosting for it. I was going to just make my standard browned butter buttercream, but I checked my baking supplies and realized I was pretty low on powdered sugar. I wasn’t sure I would have enough for a full batch of buttercream. So I thought I would make Swiss meringue buttercream with browned butter. And I checked my eggs. Not enough of those either. (I’ve been out of town for work and haven’t been baking much.) At this point I was getting desperate, because I really didn’t want to go back to the store. And my cake was already in the oven. That’s when I remembered a two-ingredient chocolate frosting I had tried previously, and wondered if it could be made with white chocolate. I went back to the original blogger, and sure enough, it can be made with white chocolate chips! At this point I was fairly certain I could also use browned butter, so I just went for it. It was the right decision. This frosting is not too sweet, and the combination of white chocolate and nutty browned butter pair perfectly with the spice cake.

Anyone can make this frosting. Seriously, anyone. And it’s so impressive, even if you’re not a baker people will be raving over this dessert. All you do is brown butter and add white chocolate chips. To brown the butter, put it in a light-colored (not non-stick) pan and melt it over medium-low heat. It will start to bubble – that’s what you want. Let it continue to cook until you start to see brown spots at the bottom. That’s the milk solids starting to brown, which is what gives it a nutty flavor. Once the melted butter is golden and the bits are a medium brown, take it off the heat and cool it slightly. Once it is warm, but not hot, add the white chocolate chips and let them melt. Chill it until solid, bring to room temperature, and whip it up. That’s it. Delicious, sophisticated frosting with almost no effort.

I baked this in three 6-inch pans, but you can bake it in any pans you would like. Use two 8- or 9-inch, or even a 9×13-inch pan for an even easier dessert. Want to mix it up and make it your own? Add some chopped, toasted pecans on top or in the middle frosting layers. Use apple cider instead of water in the cake for an even more prominent apple flavor. Add a drizzle of caramel or melted cookie butter on top (definitely going that route next time myself!). Which ever way you make it, just make sure to give this frosting a try. It couldn’t be easier, and it will definitely impress your friends and family!

Print Recipe
 Easy Apple Spice Cake with White Chocolate Browned Butter Buttercream
Servings
Ingredients
Cake
Frosting
Servings
Ingredients
Cake
Frosting
Instructions
Cake
  1. Combine all ingredients in mixing bowl. Mix on low speed just until combined. Increase speed to high and mix for 2 minutes.
  2. Divide batter evenly between two greased 8- or 9-inch pans, or three greased 6-inch pans.
  3. Bake at 350 degrees F for 20-28 minutes, depending on size of pans.
  4. Cool on wire racks for 5 minutes. Remove from pans and cool completely.
Frosting
  1. Melt butter in a medium saucepan over medium-low heat. Continue cooking until butter boils and begins to brown. Once solids have lightly browned and liquid is golden in color, remove from heat and transfer to a heat-proof bowl.
  2. Let cool slightly before adding white chocolate chips. Butter should be warm enough to melt the chocolate, but not so hot it will burn. If butter has cooled to far, microwave in 30 second bursts until chocolate is melted.
  3. Cool mixture in the refrigerator until solidified. Remove from refrigerator and bring back to cool room temperature.
  4. Place in large mixing bowl and beat at medium speed with whisk attachment until light and fluffy, about 2 minutes.
  5. Fill and frost cake.
Recipe Notes
  • Use apple cider instead of water in the cake mix for even more apple flavor.
  • Add chopped, toasted pecans on top or in the middle frosting layers.
  • Drizzle the top with caramel or melted cookie butter.
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Summer Sunshine Coffee Cake

Breakfast, Dessert, ,

I have the perfect summer weekend breakfast treat for you today! Made from homemade biscuits and full of bright citrus flavors, it also makes a great afternoon pick-me-up, or even a light dessert. And it’s easy to make and comes together fairly quickly, making it great for last-minute or unplanned guests.

I got the inspiration from Paula Deen’s Orange Coffee Cake, but I wanted to make it a little more homemade. Instead of canned biscuits, I decided to make homemade angel biscuits, which are essentially a yeasted buttermilk biscuit. They are a little flaky and a little bread-y, and I think they are perfect in this application.

I also wanted to update the flavor slightly. I’m personally not a huge fan of orange flavor, but I thought mixing it with grapefruit would be a nice twist. I really like the combination in this cake. The two flavors complement each other well, without either being overwhelmed by the other. And the citrus really brightens up a cake that could otherwise feel heavy and rich. I finished if off with a cream cheese glaze, flavored lightly with grapefruit juice, since I thought that would be a little more subtle than orange, but you could use either one.

You could definitely change up the flavor with whatever citrus you love, or have on hand. I personally love limes, and think that would make a great cake. Blood oranges would make a fantastic winter cake. And can you ever go wrong with Meyer lemons? Use just a single fruit, or mix a few together to find your perfect cake.

I really hope you give this recipe a try. If you’re intimidated by yeast dough this is a perfect place to start, since there isn’t a ton of kneading. And if you really don’t want to use yeast or wait the short rise time, you can use your favorite biscuit recipe and follow the rest of the directions with that dough. However you make it, I know you’ll love it!

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 Summer Sunshine Coffee Cake
Servings
people
Ingredients
Biscuits
Filling and Topping
Icing
Servings
people
Ingredients
Biscuits
Filling and Topping
Icing
Instructions
  1. Combine yeast, warm water, and 2 teaspoons sugar in a small bowl and set aside.
  2. In a large bowl, combine flour, baking powder, baking soda, and salt. Grate cold butter into flour mixture (see recipe notes for tips), and toss gently to combine well and coat all pieces with flour.
  3. Stir in yeast mixture, sour cream, and milk and mix well. Dump onto a lightly floured surface and knead gently until mixture is smooth and all flour is fully incorporated.
  4. Place into a greased bowl, cover, and let rise in a warm place until doubled in size, approximately 30-45 minutes.
  5. While dough is rising, combine 1/2 cup sugar with orange and grapefruit zests and mix well. Melt 1 tablespoon of butter and set aside.
  6. Once dough has risen, lightly punch down and place on a lightly floured surface. Roll out to 1/2-inch thickness. Sprinkle with half of sugar and zest, then fold dough in half.
  7. Roll again lightly to 3/4-inch thickness. Cut out biscuits with 3-inch round cutter, pressing straight down without twisting. Try to get as many out of the first roll as possible. Ideally you should get 7 to 8 biscuits with the first roll. Lightly press together any scraps and cut additional biscuits. You should have 9 in total.
  8. Place one whole biscuit, one from the second batch of cutting, into the center of a greased 9-inch pie plate or cake pan. Cut remaining 8 biscuits in half with a sharp knife, creating half circles. Place the 16 pieces around the center biscuit, slightly overlapping and with all cut sides facing the same way, like flower petals.
  9. Brush the top of the biscuits with the melted butter, and sprinkle with the remaining sugar and zest mixture.
  10. Bake at 375 degrees Fahrenheit for 18-22 minutes or until golden brown.
  11. While coffee cake is cooling, make icing. Whisk together the cream cheese and powdered sugar. Add enough juice to make a thick icing that is just thin enough to be drizzled. Drizzle over cooled cake.
Recipe Notes
  • When grating butter into flour mixture, use full stick (8 tablespoons). Unwrap most of the way, and while holding the wrapped end, grate in 7 tablespoons. Save remaining tablespoon for topping.
  • Use any combination, or single flavor, of citrus zest and juice.
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No-Peel, No-Boil Mashed Potatoes

Dinner, ,

Are you getting ready to cook a large holiday meal for friends or family? Is stove-top space always at a premium, but you absolutely have to keep mashed potatoes on the menu? I’ve got the solution! And not only does it save you time and stove-top space, you also end up with super creamy, super fluffy mashed potatoes!

So what’s the secret? Well, there are two. First, you bake the potatoes. Yep, bake them. More on that in a minute. But the real secret is to use a potato ricer. If you don’t have one of these yet, and you like creamy, fluffy, “whipped” potatoes, you absolutely need one. They aren’t expensive and can be found in almost any grocery or department store. It’s the only way I make mashed potatoes.

So back to the potatoes. Make sure you wash them, and poke some holes in each one with either a fork or sharp knife. Since you won’t be eating the skins, you don’t need to oil or season them like you might for a baked potatoes. When I’m just making a small amount for two of us on a regular weeknight, I microwave them for around 3-4 minutes a piece, depending on size. If you are doing a smaller amount, this method works just fine.

If you’re making a large batch for a big family meal, just put them in the oven with your turkey, ham, or roast. Place them directly on a rack in the oven, preferably at 350 degrees (which is what most of those meats roast at), and bake them for an hour to an hour and half. Timing will depend on the size and number of potatoes. Whichever cooking method you use, you just want them to cook until they are easily pierced by a fork.

Once they are cooked, all you have to do is slice them in half, and press them through the ricer into a mixing bowl. Place them cut side down in the ricer and press. Depending on the size of the potato, you may get one or two halves in at a time. The potato flesh will pass right through, while the skin is left in the ricer. Pull out the empty skin, and press another potato. Repeat until you’ve got a big bowl of riced potatoes. Now add butter, milk and seasonings, and stir until creamy and fluffy. I prefer to heat the milk and butter together, and add it in batches until I reach the consistency I’m looking for. If you have extra, don’t discard it right away, as potatoes often thicken up as they sit and you may want to splash in a little more before serving.

This is really more of a method than a recipe. Although I’ve provided a very basic recipe below, you can add whatever ingredients you typically put in your mashed potatoes. Cream cheese, buttermilk, garlic – they all work perfectly with this method. Follow your favorite recipe, or try a new one!

Print Recipe
 No-Peel, No-Boil Mashed Potatoes
Super creamy and fluffy mashed potatoes without the time and hassle of peeling, chopping, and boiling.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Wash the potatoes and poke several times with a fork or sharp knife.
  2. For smaller amounts, cook in the microwave for 3 to 4 minutes per potato.
  3. For large batches, place on oven rack and bake at 350 degrees for about one to one and a half hours. Can be baked with turkey, ham, or roast also in oven.
  4. Once potatoes are fork-tender, remove from oven or microwave. Slice each potato in half.
  5. Place halves cut-side down in a single layer in a potato ricer and press into a large mixing bowl. Remove skin that is left in ricer and repeat with remaining potatoes.
  6. Once potatoes are all riced, add warmed milk and butter gradually, with seasonings. Stir gently to combine, adding enough liquid to reach desired consistency. If potatoes need to sit before serving, they may cool and thicken. Add additional warm milk and butter just before serving if needed.
Recipe Notes
  • Quantities are approximate and adjustable. Halve, double, or triple to make the quantity you need. And adjust milk and butter quantity to get the texture you prefer.
  • Use this method with the ingredients you prefer in your potatoes. Cream cheese, buttermilk, garlic - any of those variations, and more, will work!
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Lemon Meringue Ice Cream Cake

Dessert, Ice Cream,

With all of the hot weather we’re currently having, I’ve been craving ice cream and bright citrus flavors. And this Lemon Meringue Ice Cream Cake perfectly fits the bill! It’s a tart lemon sorbet surrounded by layers of creamy lemon ice cream, all topped with whipped cream. And the best part is that it’s all no-churn so anyone can make it!

I know layered desserts can look intimidating, but I assure you, this recipe couldn’t be any easier. Yes, it takes a little time since you have to chill each layer, but most of that time is hand’s off.

The middle layer is a no-churn lemon sorbet. It’s so simple and uses only a handful of basic ingredients. Please, please, please use fresh lemons. Not only so you can add the peel, which adds a ton of flavor without the tartness, but because bottled lemon juice is just not the same. I made my sorbet very tart, since I love strong citrus flavor, but you can increase the sugar to 3/4 cup if you prefer your lemon desserts to be a little sweeter. Just heat the water, sugar, salt, and peel until the sugar is dissolved. Add the lemon juice, cool, and strain. Add in a tablespoon of vodka if you’d like, which is just a little extra insurance to keep it from freezing quite so firm. If you don’t have it or don’t want to use it, it will still be great. I also added a few drops of food coloring just because I wanted a bright yellow color. Then freeze until mostly solid. Blitz it up in a food processor or blender, and freeze again until solid. Easy!

The lemon ice cream is even easier, if that’s possible. It’s a basic no-churn ice cream (heavy cream and sweetened condensed milk) with the addition of lemon juice and zest. Stir together the lemon juice, lemon zest, and sweetened condensed milk. Whip the cream, and fold in the sweetened condensed milk mixture and you have an ice cream base ready to freeze. This recipe makes a half batch of ice cream, which means you have half a can of sweetened condensed milk left. You can double the recipe to use a full can and freeze half of the ice cream in its own container if you prefer.

I topped mine with homemade sweetened whipped cream (heavy cream and powdered sugar), but you could also use Cool Whip. Or for a true lemon meringue pie feel, go ahead and top it with meringue (and torch it if you like!). Yes, you can freeze leftovers with meringue or whipped cream on top.

And don’t confine yourself to lemon. You can substitute any citrus in equal parts for the lemon. I personally love lime and can’t wait to try a lime version. Grapefruit or orange would be super refreshing. Or try mixing flavors! How about lime sorbet with lemon ice cream? Or orange sorbet with vanilla ice cream (just leave out the citrus and add vanilla extract to the ice cream base). I’m sure blood oranges would make a stunning dessert when they are in season as well.

Don’t let the layers intimidate you. It may look fancy, but truly anyone can make it. It uses basic pantry ingredients and no fancy equipment. Give this one a try, you are sure to impress guests with this one!

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 Lemon Meringue Ice Cream Cake
Servings
slices
Ingredients
Sorbet
Ice Cream
Servings
slices
Ingredients
Sorbet
Ice Cream
Instructions
  1. Combine water, sugar, and salt in a small saucepan. Use a vegetable peeler to remove large strips of peel from the lemons, leaving the white pith on the lemon. Add peel to the saucepan and heat over medium heat until just beginning to bubble and sugar is completely dissolved.
  2. Remove from heat, add lemon juice, and vodka and food coloring if using, and set aside to cool for 10 minutes.
  3. Pour through a strainer into a freezer-safe container and freeze until nearly solid, 3 to 4 hours.
  4. While sorbet is freezing, make the ice cream base. Stir together sweetened condensed milk, lemon zest, and lemon juice.
  5. Whip the cream until stiff peaks form. Fold in the sweetened condensed milk mixture.
  6. Line a 9"x 5" loaf pan with waxed paper, leaving a portion overhanging. I left the short ends un-lined.
  7. Pour half of the ice cream base into the loaf pan and smooth out. Cover and place loaf pan in the freezer and freeze until firm, about 3 to 4 hours. Store the remaining ice cream base in the refrigerator, tightly covered.
  8. Once sorbet is nearly frozen, break into chunks and place in blender or food processor. Blitz until slushy. If ice cream layer is firm, pour slushy sorbet mix directly on top, cover, and freeze until firm, 1 to 2 hours. If ice cream base is not yet set, place sorbet mix back into a separate container and return to freezer until ready to use.
  9. Once sorbet layer is firm, pour on remaining ice cream mixture, cover, and freeze until firm, 3 to 4 hours or overnight.
  10. To remove from pan, run a knife along the edges that aren't lined with waxed paper. Pull ice cream out of pan with overhanging paper. If it won't come loose, dip pan in 1 to 2 inches of hot water for just a few seconds. Invert ice cream onto a serving platter.
  11. Top with sweetened whipped cream, Cool Whip, or even meringue. Torch meringue if desired. Store leftovers in the freezer, covered, even with whipped cream or meringue.
Recipe Notes
  • Use any citrus fruit you'd like.
  • Mix flavors - use one flavor for the sorbet and another for the ice cream.
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Blackberry-Mint Cheesecake Tart

Cheesecake, Dessert,

Blackberry season is in full swing, and this Blackberry-Mint Cheesecake Tart is the perfect dessert for these hot summer evenings. It’s rich and creamy from the cheesecake filling, but it’s kept light with the addition of the blackberry-mint jam.

It starts with a graham cracker and oatmeal crust. The oatmeal gives it a crisper texture and a nice nuttiness that helps to balance everything out. You can, of course, use all graham crackers, or any other cookies you prefer. A chocolate cookie crust would be delicious with this!

I wanted to make this a tart instead of a huge cheesecake to help to keep it feeling lighter. But it is a cooked cheesecake filling. You can absolutely use your favorite no-bake cheesecake filling here. I have never cared for gelatin-set fillings like most no-bake cheesecake are, so I went with a baked version.

The final element is the blackberry-mint jam. Use whatever berries are in season and sound good to you. Raspberries or strawberries would work perfectly. And feel free to omit the mint. Or, if you’re feeling adventurous, substitute basil, thyme, or even rosemary!

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 Blackberry-Mint Cheesecake Tart
Keyword Cheesecake, Berry
Servings
servings
Ingredients
Crust
Jam
Cheesecake
Keyword Cheesecake, Berry
Servings
servings
Ingredients
Crust
Jam
Cheesecake
Instructions
Crust
  1. Break up graham crackers slightly and place into a food processor with the oats and sugar. Pulse until graham crackers are in fine crumbs.
  2. Add melted butter and process until it is thoroughly combined.
  3. Press into an 8" round or 13"x 4" rectangular tart pan.
  4. Bake at 350 degrees F for 7 to 9 minutes or until crisp. Set aside to cool.
Jam
  1. While crust is baking, combine blackberries, sugar, and mint in a small saucepan.
  2. Stir over medium heat until berries have broken down and mixture comes to a boil. Mash blackberries slightly with a spoon or spatula if necessary.
  3. Cook, stirring often, until the jam thickens. It will thicken further as it cools.
  4. Remove from heat and strain through a fine-mesh sieve if desired to remove seeds. Set aside to cool,
Cheesecake
  1. Cream together cheese and sugar, with either a hand mixer or stand mixer, until thoroughly blended and no lumps of cream cheese remain.
  2. Add egg, sour cream, and vanilla and mix well.
  3. Pour into cooled crust.
  4. Dollop spoonfuls of the cooled jam over the cheesecake filling. You will not need all of the jam - use only about 1/2-3/4 cup in total and save the rest for toast or biscuits!
  5. Swirl the jam into the filling with a butter knife.
  6. Bake at 300 degrees F for 30-40 minutes, or until the filling is nearly set. There should be a very slight wobble to the center, but it should be firm around the edges.
  7. Cool on the counter slightly before refrigerating at least 4 hours.
Recipe Notes
  • Use any cookie crust you like - chocolate would be great!
  • Substitute your favorite no-bake cheesecake filling. Just swirl the jam in as instructed and refrigerate.
  • Use any berries you prefer. Strawberries and raspberries would work perfectly.
  • Omit the mint if desired, or be adventurous and try basil, thyme, or rosemary!
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Maple Mousse

Dessert,

It’s finally fall! I’m so excited – cool evenings and cooler days, crops are being harvested (no more walking through 10-foot-tall corn!), and all the mouthwatering flavors that come with this time of year.

I grew up in northeast Ohio where there is a festival every spring dedicated to maple, since that’s when it’s produced. It has always been a favorite flavor around our house any time of year. But most people, myself included, consider it to be a fall flavor. Maybe that’s because it goes so well with other fall and winter flavors like the warm spices, tart cranberries, and roasted nuts that are so prevalent during this season.

Whatever the time of year, this recipe is delicious. It is a very light mousse with a strong maple flavor. It’s perfect for the holiday season when there is so much heavy food around, but it would also be wonderful as a light dessert in the spring or summer. You can serve the mousse in bowls as I did, or use it fill cannoli shells or cream puffs. I added some fun fall sprinkles, but chopped or candied walnuts would also work well.

This mousse does involve a little cooling time, but it is generally very simple. You start by making a maple custard, which is good all on it’s own. It has to chill completely before you add in the whipped cream. The mousse ends up being very light and slightly loose in texture. If you prefer a firmer mousse, use a stabilized whipped cream that is made with gelatin. Maple syrup is a must – no substituting pancake syrup!

This recipe serves four, but doubles very well, which makes it great for entertaining. Although it is best served within a few hours, the custard can be made a day ahead. Just whip the cream and fold in right before serving and top as desired. I hope you give it a try soon!


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Maple Mousse

Servings


Ingredients

Servings


Ingredients


Instructions
  1. Heat syrup and 3/4 cup milk in a saucepan over medium heat until simmering.

  2. Combine cornstarch, salt, and remaining milk. Add to simmering syrup mixture, stirring constantly.

  3. Cook over medium-high heat, stirring constantly, until mixture is thickened and begins to bubble.

  4. Reduce heat to medium; cook and stir 2 minutes.

  5. Beat egg in a small bowl. Add in a small amount of the hot mixture and stir well.

  6. Add egg mixture to pan and cook, stirring constantly, until mixture simmers. It will be thick.

  7. Continue to cook and stir for 2 additional minutes.

  8. Pour into a heat-proof bowl. Cover with plastic wrap or waxed paper, making sure wrap touches the surface of the custard to prevent a skin, and refrigerate until cool, 4 hours or overnight.

  9. When custard is cool, whip cream until stiff peaks form.

  10. Gently fold into cooled custard, then transfer to serving bowls. Top as desired and serve.


Recipe Notes
  • Candied or roasted walnuts would be a great addition to the top of this mousse.
  • Use mousse as a filling for cannoli or cream puffs.
  • For a firmer mousse, use a stabilized whipped cream (with gelatin).
  • Best eaten within a few hours.


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