Holidays – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Beer Cheese Scones

Chris — Mon, 20 Apr 2026 10:00:00 +0000

Impress your guests and take your brunch to the next level with the unique and delicious addition of Beer Cheese Ccones to your menu. Perfect for sharing with friends or serving at a special gathering.

Looking for a show-stopping addition to your Mother’s Day brunch menu? Beer cheese scones are the perfect way to surprise and delight Mom, blending Southern hospitality with a touch of culinary creativity. These scones are a delicious, savory twist on classic brunch fare, promising to impress everyone at your table.

History of Kentucky Beer Cheese

Kentucky beer cheese has a storied tradition rooted in the Bluegrass State. Originally served in local taverns, beer cheese is a creamy, tangy dip made with sharp cheddar cheese, beer, and a blend of spices. It quickly became a regional specialty, and its unique flavor profile has inspired countless recipes, including the irresistible beer cheese scones.

While beer cheese is famous for its bold, earthy flavors and creamy texture, Deacon’s cheese offers a milder, softer alternative. Beer cheese typically uses sharp cheddar and includes a hint of heat from spices like cayenne or mustard, whereas Deacon’s cheese tends to be less robust and more spreadable. For scones, beer cheese gives a savory depth that elevates the dish.

Making Homemade Beer Cheese

Crafting homemade beer cheese is simple and rewarding. Combine grated sharp cheddar cheese, a softer cheese like Colby, onion and garlic for flavor, a splash of your favorite beer, and a dash of cayenne. Blend until smooth and creamy, adjusting seasonings to taste. This homemade beer cheese not only forms the star ingredient in your scones but also doubles as a crowd-pleasing spread for the scones or dip for veggies.

Choosing the Right Beer

The beer you select will shape the flavor of your scones. A lighter lager lends a subtle, crisp finish, while a pale ale adds a richer, hoppy note. I like to use a classic American beer like Bud Light. I really like the flavor it gives to the beer cheese. For a Kentucky-inspired recipe, consider a local craft beer or a classic American-style lager. Just be sure to avoid overly bitter brews, which can overpower the cheese.

Selecting the Perfect Cheese

Sharp cheddar is the traditional choice for beer cheese, bringing tang and depth to the scones. I combine my cheddar with a milder cheddar or Colby to make it creamier and a little more mellow in flavor. For a more nuanced flavor, mix in a touch of smoked gouda or pepper jack. Aim for a cheese that melts smoothly and delivers bold taste. This is what gives your scones their irresistible savory character.

The Difference Between Scones and Biscuits

British scones are typically lightly sweet and tender. They serve their scones with warm with clotted cream and jam. The crumb is closer to a simple tea cake than a pastry. American scones, by contrast, are usually larger, richer, and drier Some recipes call for eggs, they have more butter, and add-ins like fruit or chocolate are folded in. American scones are often glazed.

Southern-style American biscuits are different from both. They’re savory and noticeably flakier. They’re based on cold fat and gentle folding to create layers. These biscuits are meant for butter, gravy, or sandwiches rather than tea-time toppings.

Tips for Making Flaky Scones

First, make sure to use cold butter and cheese for the best texture. Butter and cheese contain water. When that water hits the heat of the oven it creates steam which then pushes the dough apart creating flaky layers. Warm butter blends completely in with the flour making scones dense. There’s no water to expand in the oven.

Try not to overwork the dough. I always start mine in the food processor. Pulsing the flour and butter in the processor makes scones much easier than blending with a pastry blender or by hand. Chilling the dough before you shape and bake them also helps with not over working the dough. Chill the shaped scones before baking for extra flakiness. Similar to using cold butter, chilling helps to create the steam that makes for flaky layers. Finally, brushing with an egg wash gives your scones a golden and glossy finish.

Other Ways to Serve Homemade Beer Cheese

If you make homemade beer cheese you will have quite a bit leftover. My family beer cheese recipe makes at least 2 cups. So, I have plenty leftover. I like to use the leftovers as a dip for pretzels or fresh vegetables. It’s great spread on toast or used as a sandwich spread for your favorite roast beef or ham sandwiches.

You can swirl it into your mashed potatoes, macaroni and cheese, or macaroni salad like I did with my pimento cheese macaroni salad. Finally, it’s really good spread on burgers. I made a total homage to my home state in a Kentucky burger.

Beer Cheese Scones Recipe

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
2/3 cup milk
1/2 cup shredded sharp cheddar cheese
1/2 cup homemade beer cheese
1/2 cup sliced green onions

Instructions for This Cheese Scone Recipe

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.

In the bowl of a food process, combine the flour with the baking powder and salt. Cut the butter into cubes. Dot the flour with the cubed butter. Pulse the process until it resembles a coarse meal. Pour the flour mixture into a large mixing bowl and make a well in the center.

In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture. Stir just until a shaggy dough forms.

Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter. Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.

What do Beer Cheese Scones taste like?

They are so rich and full of cheese flavor. The bold flavors of cheddar cheese and beer cheese are complemented by the fresh green onions. Their texture is tender and flaky, with a rich cheese flavor and just a hint of beer that adds depth without overpowering.

Perfect for brunch or as a snack, these scones are deliciously satisfying and memorable, offering a unique twist on traditional scones. They are perfect spread with beer cheese or butter. And if you cut them a little larger, they’re great for an egg sandwich.

Whether you’re celebrating Mother’s Day or hosting a brunch any time of year, beer cheese scones are sure to become a new favorite. Their savory flavor, tender crumb, and Kentucky-inspired flair make them a unique and memorable addition to your brunch spread.

Beer Cheese Scones

Looking to freshen up your brunch menu? Beer Cheese Scones blend the heartiness of beer with the creaminess of cheese for a satisfying bite every time.

No Ratings

Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons cold unsalted butter, cubed
2/3 cup milk
1/2 cup shredded sharp cheddar cheese
1/2 cup homemade beer cheese
1/2 cup sliced green onions

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.
In the bowl of a food process, combine the flour with the baking powder and salt. Cut the butter into cubes and dot the flour with the cubed butter. Pulse the process until it resembles a coarse meal. Pour the flour mixture into a large mixing bowl and make a well in the center.
In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture. Stir just until a shaggy dough forms.
Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter. Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 309Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 28mgSodium 229mgCarbohydrates 43gFiber 2gSugar 0gProtein 10g

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Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight

Chris — Fri, 05 Dec 2025 11:00:00 +0000

Elevate your baking game with these scrumptious lemon ginger white chocolate chip cookies. Impress your friends and family with this unexpected treat, perfect for any occasion. Try out this recipe today and add a burst of flavor to your baking repertoire!

Craving a cookie that’s a little out of the ordinary? Meet Lemon Ginger White Chocolate Chip Cookies! With bright citrus notes, a spicy kick, and creamy sweetness, these cookies are the perfect way to surprise your taste buds. Whether you’re baking for a holiday party or a family gathering, this recipe fits any occasion and promises to impress everyone who takes a bite.

In doing some scrolling, the idea for these cookies came to me. The pairing of lemon and ginger are so comforting when I’m not feeling well. It was almost necessary to turn this combination into a cookie. I thought about using oatmeal as the base, but I had this bag of white chocolate chips on the counter staring at me. So, I thought, “Why not white chocolate chips?” They add the creamy sweetness that these cookies needed to be over the top delicious.

What Are White Chocolate Chips?

White chocolate chips are not chocolate, obviously. They are small, sweet morsels made from cocoa butter, sugar, and milk solids. They lock the cocoa solids found in milk or dark chocolate. These chips melt smoothly into cookie dough. They add pockets of creamy sweetness that beautifully balance the tang and spice of this unique recipe.

The Zesty Twist of Adding Lemon Zest

Lemon zest is the outer peel of the lemon that is usually finely grated to release the fruit’s essential oils. Adding lemon zest to your cookie dough infuses the cookies with fresh, vibrant citrus flavor. The zest adds more flavor than adding juice to your cookie recipe. The essential oils in the zest have more lemon flavor than the juice. It brightens up the sweetness and adds a layer of complexity that makes each bite refreshing and irresistible.

The Spicy Kick by Incorporating Candied Ginger

Candied ginger, also known as crystallized ginger, is ginger root cooked in sugar syrup and coated with sugar crystals. Most recipes call for chopping it up and mixing it into your dough provides a sweet. However, in this recipe I combined the candied ginger with granulated sugar making a spicy and sweet ginger sugar. This spicy burst of flavor pairs perfectly with lemon and the creamy sweet white chocolate chips.

The Sweet Surprise of Mixing in White Chocolate Chips

Just when you think you know what to expect, creamy white chocolate chips melt through the dough. They add a rich, sweet finish that brings all the flavors in this cookie together. The white chocolate complements the tart lemon and spicy ginger. The tart lemon elevates the sweetness of the white chocolate. And the white chocolate cools the spicy ginger flavor in these cookies.

Making Candied Ginger Sugar

Want to add an extra touch of flavor to your cookies? Try making candied ginger sugar! Simply pulse 1/2 an ounce of candied ginger with 1/4 cup of granulated sugar in a food processor until well combined. Cream this gingered sugar with the rest of your sugars and butter in your favorite cookie recipes for a spicy and warming kick to your cookies. You can also sprinkle this fragrant sugar on top of cookies before baking for a decorative finish and a little extra zing. Or, try rimming a glass for a fun and festive margarite like my cranberry margaritas.

Tips for Baking Perfection

Use room temperature butter and eggs for smooth, even mixing. Most know about brining the butter to room temperature, but some don’t think about the eggs. Using room temperature eggs is just as important as using room temperature butter when baking cookies. Eggs at room temperature blend more easily into the dough, helping to create a smooth, cohesive mixture and ensuring even texture throughout your cookies.

Don’t overmix the dough. If you beat the dough too much you run the risk of creating gluten which is great for bread, but not for cookies. To keep your cookies tender and prevent too much spreading, chill the dough for at least 30 minutes to prevent spreading and help flavors develop. Finally, as much of a hurry as we are in during the holidays, make sure to bake one sheet at a time in the center of the oven. Sort of like crowding the pan when you’re deep frying something, crowding the oven lowers the temperature and can affect the time it takes to bake cookies.

Tips for Making Chewy Cookies

Add a little brown sugar to the dough for extra moisture and chewiness. Another adjustment to the dough is to use a bread flour or an unbleached flour. The higher protein content makes for a chewier, denser cookie and also helps to prevent spreading.

Take the cookies out of the oven when the edges are set but the centers still look slightly underbaked. Just like a steak or a roast, there’s carry over cooking with baked goods, too. Cookies will continue to cook on the tray which will keep the inside soft and chewy. Finally, store cookies in an airtight container with a slice of bread to keep them chewy for days. The bread releases moisture into the container which keeps the cookies from getting hard.

Ingredients for This Lemon Ginger White Chocolate Chip Cookie Recipe

The candied ginger might not be in your pantry. I had to get little bag from the grocery store, but you should be able to find it at your local grocery store.

Pantry ingredients – shortening, flour, salt, baking soda, brown sugar, granulated sugar, candied ginger, vanilla extract, white chocolate chips

Refrigerator ingredients – butter, eggs, lemon

Step-by-Step Instructions

Preheat the oven to 375 F. Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined. Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.

In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.

Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

What to lemon ginger white chocolate chip cookies taste like?

These Lemon Ginger White Chocolate Chip Cookies are sure to be a hit at any gathering. They have a light lemon flavor that is not overpowering. Nor is it fake because I didn’t use any lemon extract. Then there’s the creamy white chocolate chips. And finally, the secret flavor no one will guess. The ginger! It is totally unexpected and adds a nice warming, ginger flavor to the cool and crisp cookies.

They are chewy with a little crispness around the edges. These cookies are rich with the white chocolate chips with a little vanilla and some salt to balance the sweetness. It also pairs well with the lemon zest, too. These cookies have all the flavors! Everyone will be asking for this recipe, so be ready.

Lemon Ginger White Chocolate Chip Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Lemon Ginger White Chocolate Chip Cookies combine tart lemon and warm ginger with creamy white chocolate for an irresistible flavor trio. These cookies are a great pick for bake sales, gifting, or simply enjoying with your favorite cup of tea.

No Ratings

Ingredients

7 ounces candied ginger
1/2 cup softened butter
1/2 cup butter flavored shortening
1 cup brown sugar, packed
1/2 cup white sugar
2 eggs
2 teaspoon vanilla extract
2 1/2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups chocolate chips

Instructions

Preheat the oven to 375 F.
Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined.
Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.
In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.
Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 247mgCarbohydrates 50gFiber 2gSugar 27gProtein 5g

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Spice Snack Cake is the Ultimate Holiday Treat

Chris — Fri, 21 Nov 2025 11:00:00 +0000

Ready to fill your kitchen with the scent of cinnamon and nutmeg? Check out this simple Spice Snack Cake recipe that brings all the flavors you love in one easy-to-make cake. Perfect for sharing with friends or as a sweet afternoon pick me up.

I love cake. My absolute favorite is the Hershey’s chocolate cake with chocolate icing I used to make as a teen. Or, the carrot cake with apricot filling from Costco. And then there’s the red velvet cake we had for our wedding. I said I love cake, remember? I don’t think there’s a cake I’ve eaten and I haven’t enjoyed. There is no such memory. Ever.

Sadly, the hubs doesn’t enjoy cake as much as I do. The last cake I had was a banana cake from a restaurant. Oh yes. You can bet I’ll be trying to recreate that one. It was a bananas Foster cake with a rich icing. It’s the icing I struggle with. And that’s why I usually make snack cake. That and the simple fact that the hubs doesn’t enjoy cake. He has one piece and that’s it. So, I bake and take to work.

What is a Snack Cake?

A snack cake is a small, flavorful cake that is easy to make, share, and enjoy. Unlike traditional cakes, snack cakes are usually unfrosted or lightly glazed. This makes them perfect for casual get-togethers or festive brunches. Snack cakes are perfect for work parties. But, they are also especially delicious as a sweet ending to holiday meals.

Why Snack Cakes Are Perfect for Holiday Gatherings

The holidays are such a busy time! With all the office parties, school parties, neighborhood parties, family parties. Then there’s shopping and wrapping, planning dinner for you and your family.

With all that going on you want desserts that are delicious and easy to prepare. And you want a cake that doesn’t require all those layers and bowls of frosting or icing. You want a cake that is simple to serve. Snack cakes check all those boxes! They’re quick to bake, portion well for groups, and can be dressed up or down depending on your celebration. Plus, their comforting flavors pair beautifully with coffee, tea, or festive beverages.

Variety of Snack Cake Flavors

Snack cakes come in endless flavor combinations! I’ve made quite a few including 2 types of banana. One bakes in a Bundt cake pan and the other in a rectangular pan. Black forest is a chocolate cake topped with cherry pit topping and whipped cream. For the holidays, I made a cranberry snack cake, gingerbread snack cake, and a pumpkin snack cake. All are perfect for last-minute holiday parties.

For something lighter in flavor, my lemon snack cake is perfect. It has a nice sweet tart flavor. But I think my favorite, next to this spice snack cake, is the pineapple snack cake. The pineapple makes the cake super moist and has such a great, tropical flavor.

Choosing the Perfect Spice Blend

The secret to an irresistible spice snack cake is the right blend of spices. A classic mix includes cinnamon, nutmeg, ginger, and cloves. You can customize your cake by adding allspice, cardamom, or even a dash of black pepper for a subtle kick like I did with my gingerbread cupcakes. Taste as you go to achieve your ideal balance. You want your spice blend to be warm and fragrant. I scaled it back with this cake using mainly cinnamon and ginger. Actually, I grabbed my cinnasational spice blend from Selefina and added a little more ginger because I love ginger.

Unexpected Ingredients to Elevate Your Cake

Of course, if you’re an overachiever you can take your snack cake to the next level. Mix ins are a great way to elevate a simple snack cake. Some great creative additions to try are grated apple. Actually, most of the spice cake recipes I saw had applesauce in them. Not sure if it’s for flavor or to keep the cake super moist. You could also grate in some pears. They’re in season, super delicious, and go so well with the holiday spices.

You can add some crunch with chopped nuts like pecan, almond, walnut, or even macadamia nuts. There’s also fruit like coconut chips, raisins, dried cranberries, or apricots. Try swirling in some jam for a fruity surprise. Of course, there’s all the chips you want. Dark chocolate, milk chocolate, and white chocolate. Or there’s toffee bits, caramel bits, and butterscotch morsels to add more flavor to your cake. Finally, yogurt or sour cream brings extra tenderness, while a touch of maple syrup deepens the holiday flavor.

Ingredients to make this simple spice snack cake recipe

This cake is all on hand ingredients. Yes, we keep sour cream in the fridge. If you don’t have that you can substitute with yogurt. Don’t have that? Make some mock buttermilk with milk and vinegar.

Pantry ingredients – flour, salt, cinnamon, baking powder, baking soda, sugar, brown sugar, vanilla

Refrigerator ingredients – butter, sour cream (or yogurt), milk, eggs

Simple Steps to Make this Snack Cake Recipe

Preheat your oven to 350 F so it’s ready when you are. Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl. Mix with a whisk to combine and aerate the ingredients. While sifting isn’t 100% necessary all the time, my flour does get clumpy with the humidity in this area. Is clumpy even a word?

Beat both the sugars with the melted and cooled butter. Add the eggs, one at a time, and beat after you add each one. Stir in the milk and sour cream until blended. Finally, add the vanilla before stirring in the dry ingredients.

While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together. I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated. Let the batter rest while you prepare the pan. Then stir the batter a couple of times and pour it into the pan. Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean. Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Tips for Baking the Perfect Spice Snack Cake

Always use room temperature ingredients for even mixing. Cold eggs can cause the butter to seize and not combine with the remaining ingredients. Do not over mix the batter. Fold the dry into the wet ingredients to keep the cake tender.

I line my pans with parchment paper then spray it with cooking spray. The trick I love to use with parchment is to wet it a little so it’s more pliable. This allows you to get it into the nooks and crannies of your pan.

When you’re testing the cake with a toothpick, don’t take it out when it’s clean. There’s carryover cooking like you have with meats. If you pull it when the toothpick is clean, then when you cool the cake in the pan it will overcook. Finally, let your cake cool before slicing to lock in moisture.

This spice snack cake delivers a warm, comforting flavor profile that’s both fragrant and inviting. The blend of cinnamon, nutmeg, and other spices gives the cake a rich, aromatic complexity. Sour cream makes for a moist and tender crumb. Each bite is reminiscent of cozy winter days, making it perfect to pair with a cup of coffee or tea. Or serve at your family holiday dinners or gatherings.

Spice Snack Cake

If you have ever wondered how to bring a cozy twist to your dessert table, this Spice Snack Cake recipe might be what you are looking for.

No Ratings

Ingredients

1 1/2 cups flour
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
1/3 cup brown sugar
1/2 cup butter, melted and cooled
3/4 cup sour cream
3/4 cup milk
2 large eggs
1 teaspoon vanilla extract

Instructions

Preheat your oven to 350 F so it’s ready when you are. Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl. Mix with a whisk to combine and aerate the ingredients.
Beat both the sugars with the melted and cooled butter. Add the eggs, one at a time, and beat after you add each one. Stir in the milk and sour cream until blended. Finally, add the vanilla before stirring in the dry ingredients.
While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together. I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated. Let the batter rest while you prepare the pan. Then stir the batter a couple of times and pour it into the pan.
Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean. Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 349Total Fat 13gSaturated Fat 7gUnsaturated Fat 5gCholesterol 64mgSodium 364mgCarbohydrates 54gFiber 1gSugar 29gProtein 5g

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The post Spice Snack Cake is the Ultimate Holiday Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Cardamom Coffee Cake for Your Holiday Brunch Table

Chris — Wed, 19 Nov 2025 11:00:00 +0000

Set the scene for a memorable holiday brunch with a Cardamom Coffee Cake as the centerpiece. The inviting aroma and sweet crumb will have everyone reaching for seconds, while the spice adds a unique twist to your seasonal menu.

I have an obsession with cardamom. There is something about that warm spice that has hints of citrus and sweet flavors that gets me so excited. And then there’s the aroma. Oh my goodness. It brings this cozy, low-key elegance to something as simple as this coffee cake, making it feel extra special.

It’s also super versatile. It is in sweet recipes like this cardamom coffee cake and part of my gingerbread spice for gingerbread cupcakes. But it’s also part of complex spice blends like curry, Baharat samak, hawaij.

It’s not just a Middle Eastern spice. Scandinavian recipes like Swedish cardamom buns and Norwegian meatballs include this delicious spice. That flexibility is awesome! Its one-of-a-kind aroma is why I’m always grabbing the green (or black) pods. I’m ready to sprinkle that magic on whatever I’m whipping up next. And that includes this coffee cake.

The Warmth of Cardamom

Cardamom is a spice derived from the seeds of the Elettaria cardamomum plant. It’s commonly used in Scandinavian, Middle Eastern, and Indian cuisines. Its tiny green pods hold fragrant seeds prized for their sweet, spicy, and slightly minty taste.

In this coffee cake recipe, cardamom offers a uniquely warm and aromatic flavor. It elevates this coffee cake into something irresistibly delicious due to its subtle notes of citrus and spice. The combination of cardamom with this coffee cake makes for a cozy treat that’s perfect for chilly holiday mornings.

What is Coffee Cake?

Coffee cake is a tender and sweet cake traditionally served alongside coffee. Contrary to popular belief, it contains no actual coffee in the batter. Coffee cake’s history goes back to 19th century Europe. They were created to elevate the robust flavors of coffee.

Over time, these recipes made their way to American kitchens. The recipe evolved with available ingredients and the skillset of the baker or home cook. Today, coffee cake remains a beloved staple, especially during festive mornings. Its signature streusel topping and moist crumb make it a favorite for breakfasts, brunches, and holiday gatherings.

Adding Cardamom to a Traditional Coffee Cake

Incorporating cardamom into a classic coffee cake transforms the flavor profile. Cardamom adds warmth and complexity that pair beautifully with coffee, tea, or cocoa. It is one of the main spices in chai, so it makes sense that it goes well with coffee cake. It can be mixed into the batter as well as the streusel topping for a layered taste experience.

Ingredients to make this Cardamom Coffee Cake

You might need to grab some Greek yogurt and cardamom, but the rest of the ingredients you should already have in the pantry and fridge.

Pantry ingredients – sugar, vanilla, flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, brown sugar

Refrigerator ingredients – butter, yogurt, milk, eggs

Easy Instruction Steps

Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper. I use the trick of wetting it before putting it in the pan. This tip makes it so much easier to line pans with parchment paper. I even used if for my gingerbread cupcakes!

Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.

Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine. I use a whisk to aerate the flour and make sure there are no lumps. Next, cream the butter and the sugar until light. Add the eggs one at a time. Stir in the sour cream and milk, and then stir in the vanilla.

Gradually add the dry ingredients to the wet mixture. Make sure to mix until just combined. I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan. I give the batter a final stir before assembling the coffee cake.

Baking the Coffee Cake

Spread half the batter in the prepared pan. Sprinkle half the streusel on top of the batter and then spread the remaining batter. Top with the rest of the streusel. Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly. I never bake it until it’s completely clean. When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.

Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream.

Tips for a Moist and Delicious Coffee Cake

Use full-fat sour cream or yogurt for extra moisture. Make sure your ingredients are at room temperature before you start. Cold eggs don’t mix well with room temperature butter. Grind your cardamom and cinnamon right before using it. I have a Cuisinart spice & nut grinder that I love. It can even pulverize a whole nutmeg nut.

Don’t overmix the batter. I follow the Alton Brown method. Blend until most of the flour is incorporated then let the batter sit for like 5 to 7 minutes. Then stir it twice and pour it into the pan. Overmixing can develop gluten. This causes the coffee cake to lose its light and tender crumb. It becomes dense making it less enjoyable to eat.

Serving Suggestions for Holiday Breakfast or Brunch Parties

Serve warm with a pot of freshly brewed coffee or spiced chai. The cardamom in the chai plays off the cardamom in this coffee cake. This cake goes well with fresh fruit or a creamy yogurt for a festive brunch spread. This bakes well ahead of time. Wrap in parchment and then reheat on a low heat in the oven.

Cardamom coffee cake has a warm, inviting flavor. There are subtle notes of citrus and floral spice from the cardamom. The cake itself is tender and moist. The combination of cardamom and cinnamon creates a sweet, slightly spiced taste That’s why this cake goes so well with coffee or tea. Each bite offers a comforting balance of sweetness and spice, making it especially delightful during holiday gatherings.

Cardamom Coffee Cake

Cook Time: 45 minutes

Total Time: 45 minutes

Looking for something new for your brunch table? Cardamom coffee cake is a perfect choice. The soft, tender crumb combined with a hint of spice will keep everyone asking for seconds.

No Ratings

Ingredients

For the cake:

1/2 cup softened butter
3/4 cup granulated sugar
2 large eggs
2/3 cup Greek yogurt
2/3 cup milk
1 teaspoon vanilla
2 cups all-purpose flour
2 teaspoons ground cardamom
1 teaspoon cinnamon
1 1/4 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt

For the streusel:

2/3 cup all-purpose flour
1/4 cup brown sugar
1 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 cup softened butter

Instructions

Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper. I use the trick of wetting it before putting it in the pan. This tip makes it so much easier to line pans with parchment paper. I even used if for my gingerbread cupcakes!
Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.
Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine. I use a whisk to aerate the flour and make sure there are no lumps. Next, cream the butter and the sugar until light. Add the eggs one at a time. Stir in the sour cream and milk and then stir in the vanilla.
Gradually add the dry ingredients to the wet mixture. Make sure to mix until just combined. I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan. I give the batter a final stir before assembling the coffee cake.
Spread half the batter in the prepared pan. Sprinkle half the streusel on top of the batter and then spread the remaining batter. Top with the rest of the streusel. Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly. I never bake it until it’s completely clean. When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.
Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream.

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The post Cardamom Coffee Cake for Your Holiday Brunch Table appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Gingerbread Cupcakes are Easy and Festive

Chris — Mon, 17 Nov 2025 11:00:00 +0000

Love gingerbread but want something quick and easy? These Gingerbread Cupcakes start with a simple box cake mix and end with that cozy ginger and molasses flavor you crave during the holidays. Find out just how simple it is to whip up a batch that tastes homemade.

I am totally team gingerbread. Bring me all the spiced goodness that has gingerbread spices in there. However, I don’t usually bake gingerbread recipes every year like I used to. But since I’ve created my own gingerbread spice blend, I plan on baking all the gingerbread recipes. That includes these gingerbread cupcakes that start with a box of cake mix. And you don’t have to use a spice cake mix if you don’t want to.

The Magic of Gingerbread Cupcakes

There’s something undeniably cozy about the warm, spicy aroma of gingerbread filling your kitchen. Gingerbread cupcakes combine all the nostalgic flavors of the season in a cute, portable package. They’re perfect for sharing at parties, bake sales, or a family night by the fire.

The best part? These are semi-homemade so you don’t have to bake from scratch to enjoy them! With a few smart tweaks to a simple box cake mix, you can whip up irresistibly moist, flavorful gingerbread cupcakes. And they taste so rich and delicious that no one will know they’re made of a box cake mix!

Vanilla Cake Mix vs. Spice Cake Mix

Both vanilla and spice cake mixes make excellent starting points for gingerbread cupcakes. Each brings its own character to the party. Vanilla cake mix offers a clean, neutral base. This lets you you customize the gingerbread flavor to your taste. It’s perfect if you want to control the intensity of the spices. Maybe you like more allspice or cloves than cinnamon. Or you really want to highlight cardamom. You can easily up the ante with a vanilla cake mix.

Spice cake mix, on the other hand, comes pre-loaded with cinnamon and nutmeg. This gives you a head start on that classic holiday warmth. However, you can easily bump up the gingerbread spices and molasses to truly capture gingerbread’s signature zing.

Enhancing the Flavor with Spices

To transform your cake mix into true gingerbread magic, grab your spice rack! For one box of cake mix, try adding additional ginger, cinnamon, allspice, cloves, nutmeg, cardamom, and even a kick with some black pepper for added warmth. Try to grind your spices from whole instead of buying pre-ground. They have much more flavor than store bought ground spices.

I go heavy on the ground ginger adding up to 2 teaspoons to the cake mix. Then I come with a teaspoon of cinnamon, half a teaspoon of allspice, cloves, and cardamon. I add in a quarter teaspoon of nutmeg. And finally a pinch of freshly ground black pepper. Yes, black pepper. You don’t taste the pepper flavor, but you feel the warmth like a comfy blanket wrapped around you. This is what I use. Feel free to adjust based on what you like in gingerbread spices.

What Is Gingerbread Spice?

Gingerbread spice isn’t just one spice like pumpkin spice and apple pie spice isn’t just one spice. These are all fragrant blends of spices. The heart of the mix is ground ginger, which brings that unmistakable bite. Cinnamon adds sweetness and warmth, while allspice, cloves, and nutmeg contribute depth and holiday nostalgia.

In my personal blend, I have cardamon for an early flavor, star anise has a licorice or anise flavor to it, and ground mace. Mace is outer lining of the nutmeg seed but differs in taste than nutmeg. It’s warmer and has hints of pepper, citrus, and clove in there. Finally, I add some coriander and black pepper. Coriander brings a floral note and black pepper brings warmth.

Why Does Gingerbread Have Molasses?

Molasses is the secret ingredient that makes classic gingerbread rich and flavorful. It lends a deep, dark sweetness along with a touch of bittersweet complexity. Molasses keeps cupcakes moist and gives them that characteristic gingerbread color.

Historic European recipes traditionally called for honey. But that wasn’t something easily obtained way back in the day. So, due to molasses being readily available in the Americas, and an affordable sweetener at that, it became a staple ingredient for many gingerbread recipes. I used a third of a cup to elevate my cake mix to gingerbread. It’s the perfect amount to keep these cupcakes tender and have that rich color and flavor.

Making Cake Mix Richer with Eggs

Want bakery-style richness from a box cake? Then add an extra egg to whatever the box calls for. If the mix says two eggs, use three. The extra egg boosts moisture, structure, and gives your cupcakes that luxurious, homemade texture. It’s a simple tweak with big rewards. Your guests will think you baked from scratch. But you didn’t.

Ingredients to Make Gingerbread Cupcakes

I have a fully stocked pantry with lots of whole spices ready to grind fresh. I highly recommend buying whole and grinding only what you need.

Pantry ingredients – cake mix, ginger, cinnamon, nutmeg, cardamom, allspice, cloves, black pepper, coriander, molasses, vegetable oil, powdered sugar, vanilla

Refrigerator ingredients – milk, eggs, cream cheese

Preparing the Batter for Baking

Make sure your ingredients are at room temperature including the eggs. Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.

Start by preheating your oven to 350 F and lining your cupcake tin with liners. Or in my case, make impromptu liners using parchment paper. This truly shows you that this recipe doesn’t really require special ingredients. Use what you have on hand in the kitchen.

Pour the cake mix into a medium mixing bowl and make a well in the center. Pour in the milk, molasses, and oil into the well and sprinkle in the spices. Use a hand mixer to beat until combined. Add the eggs one a time mixing well after each.

When all the ingredients are added, beat the batter on medium-high for 2 minutes. Scoop, pour, or pipe the batter into your liners. Do not overfill them with the batter. Only fill them about 2/3 full to allow room for the batter to rise.

Baking the Cupcakes

Bake at 350 F for 16 minutes and then check them with a toothpick. It shouldn’t be dry. The toothpick should have some wet crumbs sticking to it. If they’re still not done, bake them for another 2 to 4 minutes.

If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool. Just like a steak or a roast, it will continue to cook after removed from the source of heat. Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.

These are warming and full of rich gingerbread flavor. The molasses adds moisture. The additional egg makes them rich and bakery tender. They scream holiday season just like that famous latte. Try a gingerbread latte with these cupcakes!

And since most of these spices should be in your kitchen already, you can serve up bakery quality cupcakes without a lot of effort. So, grab a box of cake mix, spice things up, and get baking! Don’t forget to share your creations—after all, the best part of the holidays is making sweet memories together.

Gingerbread Cupcakes

Craving that classic gingerbread flavor but short on time? Check out this easy way to bake gingerbread cupcakes using box cake mix. You get all the cozy spices with hardly any fuss.

No Ratings

Ingredients

13.25 ounces Betty Crocker Super Moist cake mix (yellow or spice)
2 1/2 teaspoons ground cinnamon
1 3/4 teaspoons ground ginger
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cardamom
1/8 teaspoon ground black pepper
1/8 teaspoon ground coriander
1/2 cup milk
1/2 cup molasses
1/3 cup vegetable oil
4 whole eggs

Instructions

Make sure your ingredients are at room temperature including the eggs. Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.
Start by preheating your oven to 350 F and lining your cupcake tin with liners. Or in my case, make impromptu liners using parchment paper. This truly shows you that this recipe doesn’t really require special ingredients. Use what you have on hand in the kitchen.
Pour the cake mix into a medium mixing bowl and make a well in the center. Pour in the milk, molasses, and oil into the well and sprinkle in the spices. Use a hand mixer to beat until combined. Add the eggs one a time mixing well after each.
When all the ingredients are added, beat the batter on medium-high for 2 minutes. Scoop, pour, or pipe the batter into your liners. Do not overfill them with the batter. Only fill them about 2/3 full to allow room for the batter to rise.
Bake at 350 F for 16 minutes and then check them with a toothpick. It shouldn’t be dry. The toothpick should have some wet crumbs sticking to it. If they’re still not done, bake them for another 2 to 4 minutes.
If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool. Just like a steak or a roast, it will continue to cook after removed from the source of heat. Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.
Allow the cupcakes to cool completely before frosting or icing with your favorite cream cheese or other frosting recipe.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 174Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 30mgSodium 76mgCarbohydrates 21gFiber 1gSugar 16gProtein 1g

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The post Gingerbread Cupcakes are Easy and Festive appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Elevate Holidays with Homemade Mushroom Chestnut Stuffing

Chris — Mon, 03 Nov 2025 11:00:00 +0000

Autumn flavors come alive with every bite of this Homemade Mushroom Chestnut Stuffing. Savor the warmth and connect over a dish that feels like home. Try making it for your next family dinner.

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Stuffing or dressing has historical roots. In ancient Rome, they used ingredients they had on hand like grains, vegetables, and herbs, to make their roasted meats more flavorful. It also allowed them to stretch the meal and feed more people. I feel like all the good recipes that have lasted this long did just that; stretch the meal.

The concept spread throughout the world with each country or region adjusting it for their ingredients and tastes. Most Europeans put stale bread, meat scraps, and herbs together to fill the cavity of the roast. Germans brought the sweet with apples and raisins. African Americans made kush which used stale cornbread, onions, and herbs. It is considered the original relative of the traditional southern cornbread dressing.

What is a chestnut?

Chestnuts are glossy brown nuts encased in a spiky shell. They are harvested from the chestnut tree each fall. Unlike other nuts, chestnuts are starchy and slightly sweet, making them a unique addition to both savory and sweet dishes. They have a rich history in European and Asian cuisines. They are enjoyed roasted by street vendors, ground into flour, or tossed into festive stuffing. For home cooks and food enthusiasts, chestnuts open up a world of flavor possibilities during the holiday season!

Adding chestnuts to stuffing brings a delightful, sweet nuttiness and a creamy texture that pairs beautifully with mushrooms and herbs. Chestnuts help balance the earthy flavors, making every bite a holiday highlight.

Roasting Chestnuts to Perfection

Roasting chestnuts is fast and easy. I remember Dad would get some from the store often during the holidays. Of course, back then we didn’t have an air fryer. And roasting them in the oven took too long. At least to Dad it did. So, we microwaved them.

If you want to roast yours, you can roast them in the air fryer or the oven. You have the option to soak the chestnuts in water which makes them easier to peel once roasted. Simply soak the chestnuts in boiling water for about 10 minutes. This softens the shells and makes it easier to score the shells before roasting. After soaking, use a sharp knife and cut an X on the flat side of each chestnut. It keeps them from exploding, which is never fun to clean up.

Roasting in the Air Fryer

Preheat your air fryer for 5 minutes at 400 F. Place the chestnuts in a single layer in the basket with the scored side up. Cook the chestnuts for 10 to 15 minutes making sure to shake the basket halfway through.

Roasting in the oven

Preheat the oven to 425 F. Spead them on a single layer on a baking sheet. Make sure the scored side is up. Roast for 20 to 25 minutes. Give them a shake halfway through to ensure even cooking. Put the chestnuts in a clean towel and cover them. This lets them steam for a few minutes making them easier to peel.

For both methods, you will know they’re ready when the shells are curled and the nuts are tender. Wrap the chestnut in a clean towel to make them easier to handle as you peel them. Peel them while they’re warm because the shells hardens as it cools.

When did chestnuts get added to stuffing?

Chestnuts entered the stuffing scene in 18th century England. They were already imbedded in European cuisine, so it only makes sense that they’d wind up in a stuffing recipe. This recipe gained popular as the American colonists arrived. They were thrilled to find an abundance of chestnut trees on the American east coast. This meant chestnuts would continue to be a popular addition to not only stuffing but many other recipes.

Since chestnuts have a short harvest season between October through December, they are a traditional holiday treat. Chestnuts don’t store as long as other nuts because they’re more delicate. This makes them a special seasonal treat. Over time, roasting chestnuts has become a cherished holiday tradition, symbolizing warmth and celebration.

Other Recipes That Use Chestnuts

There are quite a few soups. I’ve seen a straight up chestnut soup sort of like my easy Virginia peanut soup. I’ve also seen it combined with potatoes in a creamy soup. The sweetness of the chestnut combines well with earthy flavors of mushrooms and makes a delicious soup.

Some delicious side dishes include this stuffing, but also a mash of chestnuts and celery root with herbs and spices. It’s earthy and sweet and perfect for roasted pork or chicken. Mushrooms and chestnuts also make a great addition to a creamy risotto for a fancy side dish. You can toss them with some Brussels sprouts and roast the two together for a simple delicious side dish.

Chestnuts make a great addition to salads. Especially a fall or winter salad with bright greens, apples, and citrus fruits. Finally, there’s desserts. Candied chestnuts are a popular holiday tradition. The Japanese make a sweet paste of boiled chestnuts with sugar and honey.

Ingredients for Homemade Mushroom Chestnut Stuffing

Aside from the chestnuts, the rest of the ingredients are typical of a dressing recipe.

Pantry ingredients – olive oil, onion, chestnuts, bread cubes, chicken broth, rubbed sage, dried thyme, dried rosemary

Refrigerator ingredients – celery, mushrooms, fresh thyme, fresh rosemary, butter

Instructions to Make This Homemade Stuffing Recipe

Preheat the oven to 350 F. Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly. Coarsely chop the chestnuts. Remove the leaves from the stems of the rosemary and thyme. Chop the herbs into a fine dice. Sauté the onions and celery with the herbs until the onions begin to soften. Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender. While the vegetables are cooking, simmer the chicken broth with the dried herbs.

Toss the vegetables and chestnuts with the bread cubes and then spread the mixture into a 9 x 12 casserole dish. Pour the chicken broth over the bread. Cover tightly with aluminum foil and bake at 350 F for 35 to 40 minutes or until the bread cubes are moist and tender. Remove the foil, drizzle with the melted butter, and bake an additional 10 minutes. This will crisp up the top for those that like a little crunch with their dressing.

Serving Suggestions for Mushroom Chestnut Stuffing

Of course, you can serve this stuffing with your holiday turkey. It’s great with roasted chicken, too. I would also serve it with a delicious pork roast. I like the lighter meats to allow the flavors of the chestnuts to shine through. But you basically can serve it with a rib roast, rack of lamb, or even some duck breasts. It’s your stuffing, eat it however you want. And IF you have leftovers, they’re great heated in a waffle iron and topped with poached eggs or use leftovers to stuff peppers.

Homemade mushroom chestnut stuffing has a rich, earthy, nutty, and subtly sweet flavor with a deep aroma. The chestnuts bring a slightly sweet and starchy flavor which pairs well with the rich earthy flavors of the mushrooms. The vegetables and herbs infuse the bread with their classic holiday stuffing flavors. With all of these flavors and textures from the mushrooms, chestnuts, and aromatics, this stuffing will become a new holiday favorite.

Holiday Mushroom Chestnut Stuffing

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 5 minutes

Nothing says comfort like homemade mushroom chestnut stuffing on the table. It’s the perfect way to bring everyone together for a cozy meal. Save this recipe for your next gathering.

No Ratings

Ingredients

2 tablespoons olive oil
1 cup diced onion
1 cup diced celery
2 cups diced mushrooms
2 cups chopped roasted chestnuts
1 tablespoon minced fresh thyme
2 teaspoons minced fresh rosemary
8 ounces bread cubes (how many cups)
2 1/2 cups chicken broth
1 teaspoon rubbed sage
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 cup melted butter

Instructions

Preheat the oven to 350 F.
Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly. Coarsely chop the chestnuts. Remove the leaves from the stems of the rosemary and thyme. Chop the herbs into a fine dice.
Sauté the onions and celery with the herbs until the onions begin to soften. Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender.
While the vegetables are cooking, simmer the chicken broth with the dried herbs.
Toss the vegetables and chestnuts with the bread cubes and then spread the mixture into a 9 x 12 casserole dish. Pour the chicken broth over the bread.
Cover tightly with aluminum foil and bake at 350 F for 35 to 40 minutes or until the bread cubes are moist and tender. Remove the foil, drizzle with the melted butter, and bake an additional 10 minutes.
Let the stuffing cool for 5 minutes in the pan before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 326Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 32mgSodium 532mgCarbohydrates 39gFiber 4gSugar 8gProtein 6g

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The post Elevate Holidays with Homemade Mushroom Chestnut Stuffing appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Red White and Blue Cheese Potato Salad is the Ultimate BBQ Side Dish

Chris — Sun, 29 Jun 2025 10:00:00 +0000

This Independence Day, add some patriotic flair to your BBQ with this Red White and Blue Cheese Potato Salad! It is the perfect side dish for your summer barbecue!

Summer is here! It’s time for picnics, grilling, and being out of the kitchen! It’s about traveling and camping and schlepping a cooler full of delicious food to be eaten in the great outdoors. Most importantly, it’s about unplugging! Talking, laughing, and spending time together. BEING with each other while enjoying simple and tasty meals.

To do this, you must plan. And you must prepare dishes like summer salads that travel well and can be easily made ahead of time. Like these make ahead buns perfect for sandwiches. Or at least the ingredients can be prepared ahead of time and the final dish can be assembled before serving.

They should be simple with amazing flavor. I can’t stress the simple enough. Sometimes amazing flavor doesn’t mean 80 different ingredients. Sometimes, it’s a simple vinaigrette, some vegetables, and a little bit of cheese. Just like this Red White and Blue Cheese Potato Salad.

What Is Traditional Potato Salad?

Traditional potato salad is a made with boiled potatoes, often combined with mayonnaise, mustard, onions, pickles, and hard-boiled eggs. This creamy dish is typically served cold and has an undeniable appeal due to its simplicity and ability to pair with a variety of dishes. Its roots can be traced back to European cuisines, where the combination of potatoes and mayonnaise became a foundation for creating crowd-pleasing salads.

There are two schools of thought with potato salad. One is savory and one is sweet. I think it’s Amish style potato salad that is sweeter and tangier with sweet pickles or sweet pickle relish in there. I lean more towards the savory style potato salad. Ours always had green olives and celery seed in there. When I crave potato salad, that’s what I want. The hubs likes the sweet stuff.

What Is a No Mayo Potato Salad?

No mayo potato salad offers a lighter alternative to its traditional counterpart. Instead of mayonnaise, it uses vinaigrettes and olive oil paired with herbs. This variation caters to those seeking something lighter in flavor. Not only does it often result in a fresher, tangier flavor, but it can also adapt well to a range of ingredients like German potato salad. Or you can make German cauliflower salad.

What Is Blue Cheese?

Blue cheese is a type of cheese characterized by blue-green veins of mold. Not like the stinky kind you find in that container of yogurt in the back of the fridge, but cultured mold. The mold develops during the fermentation process. It is known for its bold and tangy flavor and pairs beautifully with nuts and fruits that complements its flavor. Originally from France and Italy, blue cheese adds a distinct depth to recipes, balancing creamy textures with its sharp taste.

How Do Potatoes Get Their Red or Blue Flesh Color?

The vibrant hues of red and blue potatoes come from anthocyanins which are natural pigments that also act as antioxidants. Anthocyanins are responsible for the deep purples and blues seen in many fruits and vegetables, such as blueberries and red cabbage. Red potatoes, while generally lighter in color, possess these pigments in their skins, contributing to their reddish hue. Blue potatoes, on the other hand, have these pigments embedded in their flesh, creating a striking and fun color when cooked.

Ingredients you’ll need for this potato salad recipe

Pantry ingredients – red potatoes, white potatoes, vinegar, honey, garlic powder, dried tarragon, salt, black pepper

Refrigerator ingredients – whole grain mustard, Greek yogurt, blue cheese

Cooking the Potatoes for the Blue Cheese Potato Salad

Russet or baking potatoes are not great for potato salad. The flesh starts to break down when it’s cook which is why they’re great for baked potatoes. It doesn’t hold up well to being tossed with dressing and ingredients. New potatoes, red potatoes, and white potatoes are best because the flesh can hold up to being stirred into a potato salad.

First, begin by thoroughly washing the potatoes to remove dirt. Next, cut them into uniform cubes to ensure even cooking. Always start your potatoes in cold water. If you use hot water the outside cooks faster than the inside which doesn’t make for a tasty potato salad.

While the potatoes are cooking, combine everything but the blue cheese in a mason jar with a lid. Shake well to combine and refrigerate. When the potatoes are fork tender, drain them and rinse them with cold water. Let them come to room temperature before putting them in the fridge to chill complete. Toss the potatoes with the dressing and the blue cheese and chill the potato salad for at least an hour before serving. You can garnish with more blue cheese, finely chopped chives or dill for added color and flavor.

What does this red white and blue cheese potato salad taste like?

The perfect simplicity of how this salad is prepared means you don’t even need to be in the kitchen very long at all. Put the pot with potatoes on to boil and step away. Come back about 10 maybe 15 minutes later and check them. Maybe they’re cooked. Maybe they need a few more minutes. Either way, you don’t have to watch potatoes boil.

And the dressing? I have this thing with re-purposing jars. So, I have a salsa bottle that I saved that’s PERFECT for homemade dressing. I pulled out that jar, poured all the ingredients in it, shook it all up, and threw it in the refrigerator. Well, I didn’t really THROW it in there, but you get the idea. It took longer to gather the ingredients than it did to make the dressing.

The potatoes are creamy and tender. The flesh of new potatoes is creamy to me when you bite into them. That’s all I can say to explain that. The dressing is packed with flavor from the Dijon and tarragon. It’s a very Niçoise style with its combination of flavors. Then there’s the bold flavor of the blue cheese that is totally unexpected in a potato salad. It brings a bold sharpness that rounds out this potato salad recipe.

Then there’s the simplicity that makes this recipe a star at every backyard gathering. It takes very little effort but packs a flavorful punch. And it’s even better when made ahead of time. The longer it sits the more flavorful the potatoes get as they absorb the dressing.

6 servings

Red White and Blue Cheese Potato Salad

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Forget the traditional mayo potato salad and try this irresistible Red White and Blue Cheese Potato Salad! It will satisfy your #FourthofJuly cravings with creamy potatoes and tangy blue cheese.

5.0 Stars (1 Review)

Ingredients

1 1/2 cups chopped, red potaoes
1 1/2 cups chopped white potatoes
1/4 cup red wine vinegar
1/8 cup whole grain mustard
2 tablespoons nonfat Greek yogurt
2 tablespoons honey
2 teaspoons tarragon
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 cup crumbled blue cheese

Instructions

Place the potatoes in a pot of cold water and bring to a boil. Cook until the potatoes are just barely fork tender. Drain and rinse with cold water. Refrigerate until cold, about 2 hours, or until you're ready to assemble the salad.
Combine the next eight ingredients (vinegar through black pepper) in a small bowl (or repurposed salad dressing bottle). Stir well with a whisk and refrigerate over night.
When you're ready to assemble the salad, place the potatoes in a large mixing bowl. Drizzle with half of the dressing and toss the potatoes with the dressing until combined.
Fold in the blue cheese and add additional dressing, as needed. Keep refrigerated until you're ready to serve the salad.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 113Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 306mgCarbohydrates 12gFiber 1gSugar 5gProtein 5g

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Sesame Shortbread Cookies are a Surprising Combo

Chris — Fri, 06 Dec 2024 11:00:00 +0000

Add a twist to your cookie game with our Sesame Shortbread Cookies. With a buttery texture and a nutty sesame flavor, these cookies are a must-try for all cookie lovers!

Shortbread cookies are one of those holiday traditions when I was growing up. Mom always made sure we had shortbread cookies to nibble on. Always the red and black tin of Walker’s Scottish shortbread fingers. So butter, slightly sweet, and oh so delicious.

I always thought that shortbread wasn’t easy to make. It was temperamental, required lots of time, and just too difficult for me to try. Little did I know. They’re not really any of those things. Yes, it takes a little time because I like to chill the dough between making it and cutting it out to bake. But making the dough is easy with a food processor. Like, super easy.

What are shortbread cookies?

Shortbread cookies are a classic treat that originated in Scotland. They are known for their buttery, crumbly texture. These cookies typically consist of just a few simple ingredients like butter, sugar, and flour. You can take the basic base recipe and easily customize it with various flavors and add-ins. The these Sesame Shortbread Cookies, the addition of tahini introduces a unique and nutty taste that pairs perfectly with the traditional shortbread base.

What is tahini?

Tahini is made from ground sesame seeds. It’s commonly used in Middle Eastern cuisine in recipes like hummus and baba ghanoush. Tahini has a creamy texture and a slightly bitter, nutty flavor that adds depth to both sweet and savory recipes.

Decorating your cookies with brown vs black sesame seeds

While both brown and black sesame seeds come from the same plant, they offer slightly different flavors that can make a subtle but noticeable difference. Brown sesame seeds have a milder, nuttier taste. Black sesame seeds have a more robust. Both sesame seeds make a fun and tasty garnish for your sesame shortbread cookies. You can roll the log in the seeds before slicing and baking or you can sprinkle them on top if you cut out your shortbread cookies.

The Buttery Base of Shortbread

The key to achieving the perfect shortbread lies in the quality of the butter used. I like to splurge for a high-quality unsalted butter that is fresh and creamy to enhance the overall taste of the cookies. I steer towards a Irish butter that I can easily find at my grocery store. Since this essential ingredient serves as the foundation of the cookie, then it’s perfectly acceptable to splurge on the butter.

Ingredients for these cookies

There are very few ingredients in these shortbread cookies splurging on quality ingredients will make them completely irresistible.

Butter
Sugar
Brown sugar
Tahini
Flour
Salt
Sesame seeds

Instructions for these cookies

The dough for these cookies is easy to make in the food processor. That’s why I try to make shortbread cookies at least once a year. Because they’re easy to whip up and customize.

Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.

Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball. Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Roll the log in the sesame seeds and then wrap tightly in plastic wrap. Refrigerate the dough for at least an hour.

When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough sometimes it mashes making it not round. With the dental floss I can slice the cookies and keep them round.

Tips for perfect shortbread cookies

First, make sure to use high-quality ingredients. Since there’s so few ingredients in this recipe, if you use mediocre ingredients the cookies will not turn out well or taste as delicious. Be sure to use unsalted butter. If you use salted butter, then omit the salt. I always dice my cold butter before putting it in the food processor. It makes it easier to process into a coarse meal.

Chilling the dough for about 30 minutes to an hour before rolling it out can help the cookies maintain their shape during baking. It will also keep the layers buttery and light like a pie crust. Also, keep a close eye on the cookies while they bake. They should be a light golden brown around the edges and slightly firm to the tough in the middle. Finally, make sure to remove the cookies to a wire rack to cool completely. If you cool them in the pan they will overcook and possibly be dry.

Decorating your shortbread cookies

Personally, I just like the sesame seeds around the edges of these shortbread cookies. If you slice them thinner, you can make them sandwich cookies with maybe a miso chocolate ganache or a matcha scented white chocolate filling. Some people drizzle them with chocolate and then sprinkle with sesame seeds.

You could make a glaze with honey and powdered sugar to top these cookies. Some simply sprinkle them with powdered sugar for added sweetness. Finally, you can dip your cookies in a variety of chocolate. I like the idea of white chocolate with black sesame seeds or decorate them with mini holly leaves and berries for a festive shortbread cookie.

What do sesame shortbread cookies taste like?

These shortbread cookies are nutty and not your typical sweet shortbread cookie. The tahini doesn’t have sugar in it like peanut butter does. So they’re on the border of sweet and savory cookies. They’re nutty from the roasted sesame seeds in the tahini. And crumbly from the buttery texture typical of shortbread cookies.

If you decorate with sweeter ingredients like chocolate it will change the flavor and experience of these cookies. Going with some Asian influenced ingredients like matcha leans more towards a savory cookie flavor. Either way you decorate or serve them up, these sesame shortbread cookies are delicate, buttery, and perfectly nutty. Perfect for holiday cookie swaps.

Sesame Shortbread Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Indulge in a unique and delicious treat with homemade Sesame Shortbread Cookies. Made with tahini and a perfect blend of sweetness, these cookies are sure to satisfy your cravings.

5.0 Stars (1 Review)

Ingredients

1 cup butter
1/4 cup granulated sugar
1/4 cup brown sugar
3/4 cup tahini
1 teaspoon salt
3 cups flour

Instructions

Preheat the oven to 325 F so it’s ready when you’re ready to bake. If you’re going to chill the dough, then start the oven 30 minutes before taking the dough out of the fridge to bake.
Put the flour, butter, and sugars in the bowl of a food processor and pulse until a coarse meal forms. Add the tahini and process until the dough starts to form a ball.
Remove the dough to a worksurface dusted with flour. Lightly knead to bring the dough together before rolling out into a log. Tightly in plastic wrap and refrigerate the dough for at least an hour.
When you’re ready to bake, remove the plastic wrap and slice the cookies into 1/4 inch rounds and place on a baking sheet covered in parchment or a silpant mat. You can use a knife, but I like to use some dental floss. Slide it under the log of dough and then pull the two ends together to slice the dough. When I slice dough with a knife sometimes it mashes the dough making it not round. With the dental floss I can slice the cookies and keep them round.
Bake the sesame shortbread cookies at 325 F for 11 to 13 minutes or until the bottom is lightly browned. Cool the cookies in the pan for 5 minutes and then move them to a wire rack to cool completely.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 184Total Fat 12gSaturated Fat 5gTrans Fat 0gUnsaturated Fat 6gCholesterol 20mgSodium 152mgCarbohydrates 17gFiber 1gSugar 4gProtein 3g

More Christmas Cookie Recipes:

Chocolate Covered Cherry Cookies by A Day in the Life on the Farm
Sandbakkels by Art of Natural Living
Christmas Shortbread Cookies with Sprinkles by Blogghetti
Cornmeal Dried Cranberry Brown Sugar Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Peppermint Candy Sugar Cookies by Hezzi-D’s Recipe Box
Chocolate Mint Thumbprints by Jolene’s Recipe Journal
Christmas Wreath Treats by Karen’s Kitchen Stories
Turtle Cookie Bars by Magical Ingredients
Welsh Cakes by That Recipe
Pecan Pie Cookies by The Spiffy Cookie
Sesame Shortbread Cookies by A Kitchen Hoor’s Adventures

Holiday Cookie Recipes

Holiday cookie recipes great for family gatherings, gifting, and cookie swaps!

Triple Chip Cookies

Tangerine and Dark Chocolate Macaron

Pistachio and Apricot Oatmeal Cookies

Norwegian Pecan Cookies

Havreflarn Norwegian Oatmeal Cookies

Gingerbread Cookies

Macadamia Nut Shortbread Cookies

Macadamia Nut Butter Crisps

Key Lime Coconut Thumbprints Are Delicious for Easter

Irish Shortbread Cookies

Hazelnut Chocolate Macaron with Dark Chocolate Raspberry Ganache

Espresso Mocha Macaron with Salted Dark Chocolate Filling

Empire Biscuits

Bourbon Pecan Pie Cookies

Derby Pie Macaron

Cranberry Almond Oatmeal Cookies

Brownie Batter Macaron

Butter Pecan Macaron

Ultimate Ginger Bourbon Cookies

Spiced Mincemeat Macaron is the Ultimate Holiday Treat

Spice up Winter with Hot Cocoa Macaron

Snowmen Macaron

Reese's Macaron

Poppy Seed Shortbread

Peanut Butter Shortbread Cookies

Oatmeal Pecan Cookies

Nastar Cookies

Hermit Cookies

Gingerbread Oatmeal Cookies

Gingerbread Macaron Brown Sugar Cream Cheese Filling

Gingerbread Macaron

Easy Peanut Butter Cookies

Double Ginger Oatmeal Cookies

Dark Chocolate Graham Crackers

Cinnamon Toast Macaron

Cinnamon Pecan Macaron

Chocolate Mint Linzer Cookies

Chocolate Gingerbread Crinkle Cookies

Cardamom Shortbread Cookies

The post Sesame Shortbread Cookies are a Surprising Combo appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Spice up Winter with Hot Cocoa Macaron

Chris — Wed, 04 Dec 2024 11:00:00 +0000

Craving something sweet and cozy this winter? Look no further than these rich and decadent Hot Cocoa Macaron. Perfect for snuggling up by the fire!

I have had hot cocoa macarons on the brain for a while now. But after taking one of the classes I was a little apprehensive because of the cocoa powder. There are some cocoa powders that have a higher fat content than others. Those cocoa powders usually have adverse affects on creating the shells. So, I was on the fence.

But you see, I had this container of dehydrated marshmallows that I used to make my peanut butter s’mores cookies. Since I hate wasting food, I was trying to figure out what to make with those little marshmallow bits. Then it hit me! Why not try to put them in a macaron shell for marshmallow flavor? That would make the best hot cocoa macaron!

What are marshmallows?

I know we’ve all had at least one in our lives. But do you really know what they are? They are made with sugar, water, and gelatin that is whipped to create and airy, pillowy sweet treat. Some are molded into shapes and some are just cut into squares. I’ve never made marshmallows before, but my sister and mom have made them and say they’re easy but messy to make. I think the key is to have powdered sugar to keep everything from sticking together.

Believe it or not, marshmallows have been around for thousands of years, with their origins dating back to 2000 BC in ancient Egypt. The ancient Egyptians would combine the syrupy sweet sap of the mallow plant with honey to create a sweet treat reserved only for pharaohs and gods. This plant is native to Asia and Europe and grows wild in marshes. Hence the name marshmallow.

French confectioners were introduced to this marshmallow in the 1800s. They whipped the sap of the mallow root into a fluffy candy mold by hand. But, as with all things that are delicious, the demand was more than they could keep up with. Once they found a way to leverage cornstarch to make a mold, they begin experimenting with other ingredients to create a similar effect that would make the process easier and more stable. Enter gelatin. The addition of gelatin to the recipe makes the marshmallow more stable for mass production.

This delicious confection arrived in the States in the 1900s and by the time the late 40s came around, a gentleman by the name of Doumak revolutionized the process. He created an extrusion process that pushes the marshmallows through a tube where they were cut into even pieces and packed for sale. They skyrocketed into popularity with a plethora of new recipes using these fun treats.

What is hot chocolate?

Hot chocolate is sometimes used interchangeably with hot cocoa, but they’re not necessarily the same thing. Hot chocolate is just that, warmed chocolate. The chocolate is shaved and then melted into milk or cream. Additional sugar isn’t usually added because there’s sugar in the chocolate. Milk chocolate is typical, but you can use any kind of chocolate.

You have to love the Mayans. They invented so many creations that we enjoy today. Of course, their version of hot chocolate was quite different than ours, but they did ground cocoa seeds and mix that with water, cornmeal, chili peppers, and various other ingredients. They would pour the mixture back and forth to make a thick foamy drink. I would imagine it much like whisking cornmeal into a soup or stew to thicken it. They wouldn’t drink it hot like we do but would drink it cold.

Cortez brought the tools and the ingredients back to Europe with him. The drink gained popularity with the English court and especially among the Spanish upper class. They took and concept of the Mayan cocoa drink and morphed it into the drink we know today. They started serving it warm, adding sugar, and removing the chili peppers. Interesting that we’re adding chili peppers back like it’s something new!

Hot chocolate vs hot cocoa?

While hot chocolate and hot cocoa are often used interchangeably, there are subtle differences between the two that discerning palates may notice. Hot chocolate is typically made from melted chocolate combined with milk or cream. This makes for a richer and more decadent beverage. The fats in the milk or cream and the fats in the chocolate make it silky smooth and incredibly delicious.

Hot cocoa, on the other hand, is made from cocoa powder, sugar, and powdered milk. This makes for a lighter and more familiar taste. These ingredients also make hot cocoa more portable because there is no concern of the chocolate melting. You can make hot cocoa with milk or water and it will be creamy and delicious.

Ingredients for the Perfect Batch of Hot Cocoa Macaron

The almond meal might not be in your pantry, but it’s easy to get from your grocery store. You will probably have to order the dehydrated marshmallow bits if you can’t find them in the stores. I saw them in a store which is how I found out about them but couldn’t find them again when I needed them.

Dry ingredients – powdered sugar, almond meal, cream of tartar, granulated sugar, instant hot cocoa mix, dehydrated marshmallow bits, meringue powder

Wet ingredients – egg whites, butter, vanilla extract

Mastering the Macaron Shell

I have provided step by step instructions that I believe anyone can follow in this recipe. And I’ve talked about all the tips and tricks for making perfect shells in my purple people eater macaron post. If you still have problems with mastering these cookies, please send me a DM on Instagram or send a Gmail to me at AKitchenHoor. I’m always willing to help troubleshoot shells because once we figure out the problems, you can make them repeatedly without fail.

Assembling and Decorating Your Macarons

Pairing up the shells should be easy. Especially if you use the template to pipe the shells. It helps you make them even and approximately the same size so matching up pairs is easy. I bring all the shells and the piping bag into the living room and set up a workstation. I pair all the shells together then flip them over in rows and pipe buttercream onto one shell and then sandwich the other on top. And I get to watch tv while I do all of this.

Some have dipped or drizzled the top in chocolate and sprinkled with some of the marshmallow bits. I am not that skilled in melted chocolate. It’s something I haven’t really taken the time to work on. You can easily change this up and roll the edges in crushed candy canes for a peppermint hot cocoa macaron. Include some gingerbread spice for gingerbread hot cocoa macaron. Include some caramel in the filling and sprinkle with salt for salted caramel hot cocoa.

To transport your delicate macaron, you can purchase some clamshells online. Just make sure to order the correct size for your cookies. They’re usually sold in diameter sizes. If you don’t want to go that route, you can stand then up on their sides in an airtight container. Packing them close will keep them safe as you carry them to your destination.

Hot Cocoa Macaron

Prep Time: 30 minutes

Cook Time: 36 minutes

Total Time: 1 hour 6 minutes

Craving something sweet and cozy this winter? Look no further than these rich and decadent hot cocoa macarons. Perfect for snuggling up by the fire!

No Ratings

Ingredients

For the macaron:

4 ounces almond meal
1/2 ounce unsweetened cocoa powder
1/2 ounce dehydrated marshmallow bits
7 ounces powdered sugar
4 ounces egg white, room temperature
Pinch cream of tartar
50 grams granulated sugar

For the hot cocoa buttercream:

1 cup softened butter
2/3 cup powdered sugar
1 ounce instant cocoa
¼ teaspoon vanilla extract

Instructions

For the macaron shells:

Pulse the 7 ounces powdered sugar and 4 ounces almond flour together with the cocoa powder and marshmallow bits in a food processor to form a fine powder. Sift three times into a large mixing bowl. Set aside.
Place the egg whites in the bowl of a stand mixer (or large, metal mixing bowl). Sprinkle the cream of tartar over the eggs and hand mix the two together with the whisk attachment for the stand mixer (or hand mixer).
Fasten the whisk attachment and beat the mixture on medium speed until foamy. Slowly add the granulated sugar and continue to beat on medium speed until soft peaks form. Increase the speed to high and beat until stiff peaks form.
Add 1/3 of the almond mixture into the meringue. Continue folding and adding the almond mixture until all of it is incorporated into the meringue. The mixture should drip slowly off the spatula; like lava flowing. (Think conditioner dripping out of a bottle. That works for me.) The mixture will have a sheen to it when it’s ready to pipe.
Transfer the batter to large piping bags fitted with a 1/2 inch tip and pipe 1 1/3 inch rounds onto a silpat covered baking sheet. There are several different templates out there. You can print mine out here.

For the shells:

Preheat oven to 325.
You’re going to LOVE this next part! Once all the batter has been piped or your sheets are full, grab the edges of the pan, secure the silpat with your thumbs (or any extra batter) and rap the pans on the counter. That’s right! You heard me! Bang them on the counter!! This releases any remaining air bubbles in the meringue. Continue rapping the sheets, turning occasionally, until no more air bubbles surface. If there are some stubborn ones still not popping, carefully pop them with the tip of a toothpick.
Allow the macaron to rest on the counter for at least 30 minutes or more depending on the humidity level of your kitchen. If it’s a humid day, set them on the stove and turn the vent hood on to help the tops dry.
Once they’ve rested and the tops are no longer sticky to the touch, bake at 325 for 7 to 9 minutes. Rotate the pans front to back and top to bottom and bake an additional 7 to 9 minutes.
Do the wiggle test to see if the meringue is cooked; carefully grab the top of the shell and see if it moves easily from side to side when wiggled. This indicates that the meringue isn’t completely cooked.
Continue to cook in 2 to 3 minutes intervals until they wiggle just slightly. They will continue to cook as they cool. Remove from heat and allow to cool completely before filling.

For the Hot Chocolate Buttercream:

Beat the butter in the bowl of a stand mixer (or with a hand mixer) until creamy.
Add the powdered sugar, cocoa mix, and vanilla extract and stir on slow until the dry ingredients are mostly combined then turn the speed to high and beat until creamy. If the consistency is too thick, then add some whipping cream a tablespoon at a time until it reaches your desired consistency.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 212Total Fat 14gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 27mgSodium 93mgCarbohydrates 21gFiber 1gSugar 18gProtein 3g

More Christmas Cookie Recipes

Maple Browned Butter Snickerdoodles by The Spiffy Cookie
Eggnog Biscotti by That Recipe
Almond Flour Cookies by Magical Ingredients
Snickerdoodle Biscotti by Jolene’s Recipe Journal
Eggnog Crackle Cookies by Hezzi-D’s Recipe Box
Coconut & Dried Cherry Chocolate Chip Cookies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Cherry Almond Shortbread Cookies by Blogghetti
Gingerbread Crinkle Cookies by Art of Natural Living
Hot Cocoa Macaron by A Kitchen Hoor’s Adventures
Gingerbread Men by A Day in the Life on the Farm

The post Spice up Winter with Hot Cocoa Macaron appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Ultimate Ginger Bourbon Cookies

Chris — Mon, 02 Dec 2024 11:00:00 +0000

Add some warmth and spice to your winter with these irresistible Ginger Bourbon Cookies. Made with love and a splash of bourbon, these cookies are sure to be a crowd pleaser.

I love all things ginger and/or gingerbread flavored. And not just for the holiday season, either. If people didn’t look at me like I was weird, I’d eat gingerbread snack cake, cupcakes, and cookies year-round. Yes, there’s gingersnaps, but they’re just not quite the same to me. They’re not as ginger as I want them to be.

From ginger stir-fry recipes to ginger cookie truffles and gingerbread macaron, there’s 17 recipes that highlight this spicy delicious root. In the raw form it’s considered an herb, but in the dried form most call it spice. I just call it a root because that’s what it is. This recipe pairs two of my favorite things together into one cookie: ginger and bourbon!

What is bourbon?

Bourbon is an American whiskey made predominantly in the southern part of Kentucky. That’s one of the reasons I’m a bourbon girl! I was born in Kentucky. Anyway, what sets bourbon apart from other whiskeys it the “mash bill” or the recipe of grains used to make the whiskey. For bourbon, it must be at least 51% corn. It can be more than that, but at the very least it must have 51% corn.

Bourbon must be aged for at least 2 years. Most are aged between 5 and 12 years, but to be considered a bourbon it has to be aged 2 years. And it must be aged in new, white oak barrels that are charred on in the inside. The level of char is ranked from 1 to 4 with 4 being the most charred and producing the most depth of flavor in the bourbon.

The proof must be between 80 and 125 before it’s bottled. Water can be added to lower the proof for bottling, but nothing else can be added. Finally, bourbon can be made in other parts of the US, but only those made in Kentucky are labelled with the “Kentucky Straight Whiskey” label.

Bourbon vs Rye vs Scotch vs Whiskey

Just like all squares are rectangles but not all rectangles are squares, all of these are considered whiskey. It’s a broad term that encompasses bourbon, rye, and scotch. However, all three of these vary in flavor depending on the grains used, distillation process, and aging techniques.

Bourbon sweeter flavor profile thanks to being made primarily from corn and aged in charred oak barrels. Rye, on the other hand, tends to be spicier with a drier taste due to its higher rye grain content. Just like Bourbon must have 51% corn, rye must have 51% rye grain.

Scotch is typically smoky and peaty from the malted barley used. It hails from Scotland and requires a minimum of three years aging. There are nuances to Scotch like single malt, single grain, blended malt, etc. But these cookies are about bourbon and not scotch.

Why is ginger and bourbon a delicious combination?

Because their flavors compliment each other very well! Ginger brings a spicy, warm flavor to these cookies. These highlight the sweet and oaky notes of the bourbon. This makes for a harmonious blend of tastes that tickle your taste buds.

Using fresh ginger adds a sharpness of that cuts through the richness of the bourbon. The dried ginger brings a mellow heat and flavor that elevates the smoke of the bourbon. This results in a well-balanced and utterly delicious ginger bourbon cookie.

Ingredients to make these ginger cookies

If you’re not a bourbon drinker, you may need to get some to make these cookies. But the rest of the ingredients you should have on hand. They’re pantry staples in our house:

Dry ingredients –flour, baking soda, salt

Flavors – cinnamon, cloves, ground ginger, bourbon, chocolate chips

Wet ingredients – butter, brown sugar, eggs, fresh ginger

Instructions for making ginger bourbon cookies

First, preheat the oven so it’s ready when you are. Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients. Set the bowl aside.

Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined. Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.

Slowly pour the flour mixture slowly into the bourbon mixture until just combined. Add the chocolate chips and stir until they are incorporated into the batter. Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown. Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely.

Creative Ways to Package and Gift Your Ginger Bourbon Cookies

I’m a fan of those holiday tins. I like to recycle tins I’ve received or taken from work after all the treats are gone. Then I line with fresh parchment and carefully stack the cookies between layers or parchment, so they don’t stick. Another idea is to place a few cookies in a wide mouth mason jar and tie a ribbon around the lid for a charming and rustic look.

Alternatively, you could stack the cookies in a festive cellophane bag then tie it with a colorful bow for a more polished presentation like they came from a bakery. Finally, try arranging the cookies on a decorative plate and then wrap the plate in colorful cellophane and decorate them with a festive bow on top.

Either way you choose to package these ginger bourbon cookies, make sure to double the batch because you’re family will devour all of them if you don’t. They have a delicious bourbon flavor, warm ginger two ways, and sweet dark chocolate chips. They’re a tri-fecta of cookie deliciousness.

Ginger Bourbon Cookies

Cook Time: 11 minutes

Total Time: 11 minutes

Add some warmth and spice to your winter with these irresistible Ginger Bourbon Cookies. Made with love and a splash of bourbon, these cookies are sure to be a crowd pleaser.

No Ratings

Ingredients

3 cups flour
2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
1/2 teaspoon cloves
2 teaspoons ground ginger
1 teaspoon freshly grated ginger
1 cup butter
1 cup brown sugar
1 large egg
1/2 cup molasses
3 tablespoons bourbon
1 cup dark chocolate chips

Instructions

First, preheat the oven so it’s ready when you are.
Next, combine the dry ingredients with the cinnamon, cloves, and ground ginger in a mixing bowl and stir with a whisk to break up any lumps and thoroughly combine the ingredients. Set the bowl aside.
Place the butter and brown sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until combined. Switch to the paddle attachment and add the eggs one at a time before stirring in the molasses, fresh ginger, and the bourbon.
Slowly pour the flour mixture slowly into the bourbon mixture until just combined. Add the chocolate chips and stir until they are incorporated into the batter.
Scoop by tablespoonfuls onto a baking sheet lined with a silpat or parchment paper. Bake at 350 F for 12 to 15 minutes or until the edges are lightly golden brown.
Cool the cookies in the pan for 5 minutes then move to a wire rack to cool completely.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 288Total Fat 14gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 4gCholesterol 38mgSodium 293mgCarbohydrates 39gFiber 1gSugar 21gProtein 3g

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