Category: All Recipes

CARROT CAKE ROLL

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it’s also easy to make.

I have always loved carrot cake! There is something about the combination of warm spices and cream cheese frosting that goes so well together. Carrot cake is commonly served at Easter gatherings, but there is no reason you can’t have carrot cake year-round, especially when it’s this good!

I also love the simplicity of cake rolls, not to mention they are also pretty to look at. So, I set out to create a Carrot Cake Roll recipe that was moist and full of flavor while also being easy to make.

How to Make the Perfect Carrot Cake Roll:

  • Begin by preheating the oven to 375°F degrees. Then prepare the baking sheet by lining it with parchment paper, ensuring it goes up all the sides. Next, lightly spray with non-stick cooking spray. The parchment paper and cooking spray are important because you need the cake to come out cleanly. You do not want the cake to stick or tear.
  • Combine all the wet ingredients in a medium bowl and the dry ingredients in a separate bowl. Then mix everything together, stirring just until combined. Do not overmix! Fold in the grated carrots until evenly combined.
  • Pour the cake batter into the prepared pan and spread it into an even layer. Bake 13-15 minutes or until the center of the cake springs back when touched.

Now the Important Steps:

  • STEP 1: As soon as the cake comes out of the oven, you’ll want to flip it out of the pan. The easiest way I have discovered to do this is to take a large cutting board covered with parchment paper and place it on top of the cake in the pan (parchment paper down, so when you flip it, the cake is sitting on top of the parchment paper). Using oven mitts, flip the pan with the cake and the cutting board in one swift movement. If the parchment paper lining the baking sheet comes out with the cake, carefully peel it off the cake.

  • STEP 2: Immediately, while the cake is hot, roll the cake and the parchment paper into a tight roll, starting at the short end. It is critical that you roll the parchment paper with the cake; otherwise, as the cake cools, it will stick to itself, and you’ll never get it unrolled. Next, allow the rolled cake to cool completely on the counter. I usually allow for 2 hours for it to cool. If your cake hasn’t cooled completely, the filling will become runny and won’t hold its shape. So don’t rush the cooling step.

  • STEP 3: Once the cake has completely cooled, mix the filling ingredients – cream cheese, powdered sugar, butter, and vanilla with a handheld mixer. Beat until smooth. Next, carefully unroll the cake and discard the parchment paper. Don’t worry about getting the cake completely flat, just flat enough to spread the filling on the cake. Finally, spread an even layer of the filling over the cake.

  • STEP 4: Reroll the cake and wrap it in plastic wrap. Chill in the refrigerator for 2 hours.

To serve, sprinkle the cake with powdered sugar (optional) and cut it into one-inch-thick slices. Enjoy!

Check out my recipe for a delicious Pumpkin Roll.

The baking sheet that I use for my cake rolls.

Carrot Cake Roll

If you love carrot cake, this Carrot Cake Roll is for you, with loads of carrots, warm spices, and a classic cream cheese filling! Not only is it delicious to eat and beautiful to look at, but it's also easy to make.
No ratings yet
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Prep Time 30 minutes
Cook Time 15 minutes
Cooling Time 2 hours
Total Time 2 hours 45 minutes
Course Dessert
Servings 10 slices

Equipment

  • 17 inch baking sheet

Ingredients
 

For the Cake:

  • 1 cup flour +2 tablespoons
  • 1½ teaspoons cinnamon
  • 1 teaspoon ginger
  • ½ teaspoon nutmeg
  • ¼ teaspoon ground cloves
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ⅓ cup vegetable oil
  • 3 large eggs
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla
  • 2 cups grated carrots

For the Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 cup powdered sugar, sifted
  • 6 tablespoons butter, softened
  • 1 teaspoon vanilla

Instructions
 

For the Cake:

  • Preheat the oven to 375°F. Line a 17-inch cookie sheet with parchment paper and lightly spray with non-stick cooking spray.
  • Cover a large cutting board with parchment paper and set it aside.
  • In a medium bowl, combine flour, cinnamon, ginger, nutmeg, cloves, baking powder, baking soda, and salt.
  • In a large bowl with an electric mixer, beat the vegetable oil, eggs, brown sugar, and vanilla until thick.
  • Stir in flour mixture just until combined. Fold in the grated carrots.
  • Spread the batter evenly into the prepared pan. Bake for 13 to 15 minutes, or until the top of the cake springs back when touched.
  • When you take the cake out of the oven, immediately turn the cake onto the parchment paper-covered cutting board. It's easiest to put the parchment paper and cutting board on top of the cake and flip them together in one swift movement. Then gently loosen and slowly peel off the parchment paper that was baked with the cake.
  • Immediately, while the cake is still hot, roll up the cake and the parchment paper together, starting at the narrow end. Cool completely on a wire cooling rack (about 2 hours).

For the Filling:

  • Once the cake is cool, prepare the filling. In a medium bowl, beat the cream cheese, powdered sugar, butter, and vanilla extract until smooth.
  • Carefully and slowly unroll the cooled cake, removing and discarding the parchment paper.
  • Spread the cream cheese filling evenly over the cake. Reroll cake.
  • Wrap in plastic wrap and refrigerate for at least two hours.
  • Dust with powdered sugar, cut into 1-inch thick slices, and serve.
  • Store the cake roll in the refrigerator, wrapped in plastic wrap for up to four days.
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RED, WHITE & BLUE JELLO CUPS

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 

These festive jello cups are a sure way to impress your guests with beautiful, vibrant colors and bold fruity flavors. The creamy white layer is a combination of sweetened condensed milk and gelatin that blends perfectly with the Strawberry and Berry Blue Jello.

What Kind of Dessert Cup to Use?

The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce plastic dessert cups. You can purchase these cups here. Using these cups will yield about 14 servings. Of course, you can use any small, preferably clear, dessert cup.

You Only Need a Few Simple Ingredients:

  • 6 ounces of blue jello
  • Sweetened condensed milk
  • 6 ounces of red jello
  • Unflavored gelatine
  • Cool whip
  • Sprinkles

Putting it All Together:

Don’t follow the instructions on the box for making the jello. My instructions are slightly different.

Step 1: Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Then add 1½ cups of cold water, and stir.

Step 2: Pour the blue jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.

*It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.

Step 3: While the blue jello is chilling, prepare the white layer. In a medium bowl or large measuring cup, combine the sweetened condensed milk with 1 cup of boiling water and set it aside. In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Add the dissolved gelatin to the milk mixture and stir to combine. Allow it to cool to room temperature.

Step 4: Once the milk mixture is cooled and the blue layer is set, gently pour the milk mixture over the blue jello, filling the cups about 2/3 full. Return the jello cups to the refrigerator until chilled and firm, about one hour or until set.

*This is a shorter time than the blue jello layer because the blue jello went into the refrigerator hot and the white layer went in at room temperature.

Step 5: While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Then add 1½ cups cold water and stir.

Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer. If you add the red jello while it is still warm or the white layer isn’t completely set, it will mix into the white layer, so be patient and don’t rush the process.

Step 6: Once the red jello is cooled and the white layer is set, gently pour the red jello on top of the white layer, filling the cups almost to the top. Return the jello cups to the refrigerator until chilled and firm. Chill for 1 to 2 hours or overnight.
When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Making a smaller batch:

If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, half an envelope of unflavored gelatin, and cut all the water measurements in half.

**You can purchase these 5.5-ounce dessert cups here**

Red, White & Blue Jello Cups

These festive Red, White & Blue Jello cups are sure to be the hit of the party!! These are easy to make and fun to eat! 
4.72 from 7 votes
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Prep Time 10 minutes
Chill Time 5 hours
Course Dessert

Equipment

  • **The number of individual dessert cups this recipe makes depends on what style and size of cup you use. For this recipe, I used 5.5-ounce dessert cups. There is a link in the blog post for purchasing these cups. Using these cups will yield about 14 servings.

Ingredients
 

  • 1 6-ounces Blue jello (or two 3-ounce boxes)
  • 1 14-ounce can sweetened condensed milk
  • 1 6-ounces Red jello (or two 3-ounce boxes)
  • 1 envelope Knox unflavored gelatin

Garnish (optional)

  • Cool Whip or whipped cream
  • Sprinkles

Instructions
 

  • Mix 2 cups of boiling water with the blue jello. Mix until the jello is completely dissolved. Add 1½ cups cold water (this is different from the box instructions), and stir.
  • Pour the blue jello into the dessert cups, filling each one only about ⅓ full. Place the dessert cups in the refrigerator until completely set, about 2 hours.
    *It is easiest to place all the dessert cups on a baking sheet and move them all at once versus moving individual cups to and from the refrigerator.
  • While the blue jello is chilling, prepare the white layer. In a bowl, combine the sweetened condensed milk with 1 cup of boiling water and set it aside.
    In a separate small bowl, combine one envelope of unflavored gelatin with ½ cup of cold water. Stir to moisten all the gelatin. Let the gelatin soak for 3 minutes, and then add ½ cup of boiling water to dissolve the gelatin; stir. Then add the dissolved gelatin to the sweetened condensed milk mixture and stir to combine. Allow it to cool to room temperature.
  • Once the blue jello is set and the white layer is cooled, gently pour it on top of the blue layer, filling the cups ⅔ full.
  • Place the jello back into the refrigerator to set up for about an hour or more if needed.
    **This is a shorter time than the blue jello because the blue jello went into the refrigerator hot and the white layer went in at room temperature.
  • While the white layer is chilling, prepare the red jello. Mix 2 cups of boiling water with the red jello. Mix until the jello is completely dissolved. Add 1½ cups cold water and stir.
    Allow the red jello to sit on the counter and cool to room temperature before adding it to the white layer.
  • Once the red jello is cooled and the white layer is set, gently pour the red jello over the white layer. Then, return the jello cups to the refrigerator until chilled and firm, about 1 to 2 hours (or overnight).
  • When ready to serve, add Cool Whip or whipped cream with a piping bag and decorating tip and garnish with sprinkles (optional).

Notes

Making a smaller batch: If you want to make a smaller batch of jello cups, this recipe is easy to cut in half. Just use 3-ounce boxes of jello, half a can of sweetened condensed milk, and half an envelope of unflavored gelatin. Then cut all the water measurements in half.
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ITALIAN WEDDING SOUP

Your whole family will love this Italian wedding soup with delicious meatballs, healthy vegetables, and pasta, all cooked in a savory broth. 

I absolutely love a good soup, and when your entire family gives it two thumbs up (even the picky eater), you know you have a winner. With this soup, you have your complete dinner in one bowl; protein, pasta, and lots of vegetables! This means less time spent making dinner and fewer dirty dishes.

What is Italian Wedding Soup?

No, it is not a traditional soup served at weddings in Italy. The name wedding comes from the Italian phrase “minestra maritata,” which means ‘married soup.’  Why is it married? It’s the marriage of ingredients, and the resulting delicious flavor in the soup.

An authentic Italian Wedding soup will always have these two ingredients; green vegetables and meat. When it comes to vegetables, it is common to use lettuce, kale, spinach, or cabbage. Meat is usually represented by some type of meatballs or sausage.

What Type of Pasta is Best?

Any type of small pasta will work. The most common types of pasta used in Italian wedding soups are the smallest types; acini de pepe, pastina, or orzo pasta. They can be found amongst the other pasta in most grocery stores. 

How to Make this Recipe

Start with the meatballs. 

  • Combine all the meatball ingredients in a medium bowl (it’s easiest to use your hands to mix).

  • Form into 1-inch balls and place on a parchment paper-lined baking sheet.

  • Bake at 400°F for 20 to 25 minutes. Check that the meatballs are done with a kitchen thermometer. It should read at least 160°F.

  • Set the meatballs aside a prepare the soup.

Next, make the soup.

  • Add the chopped carrots, celery, and onions to a pan with a little oil. Cook until tender. This takes about 20 minutes.
  • Add the chicken broth, dried parsley, dried basil, ground pepper, and salt. Bring almost to a boil.
  • Add the pasta, cover, and turn down the heat to medium. Cook the pasta until tender, about 10 minutes.
  • Add the meatballs and spinach, and continue to cook the soup over medium-low heat. Cook until the spinach has wilted and the meatballs are heated through; about 5 minutes.
  • Ladle the soup into the bowls, garnish with parmesan cheese and serve.

Using Frozen Spinach

  • You may also use a 6-ounce package of frozen spinach.
  • Let it thaw, pat it dry, and add it at the end. Give it a few minutes to heat before serving.

Storage

  • Refrigerate the leftovers in an airtight container for 3-4 days or freeze in an airtight container for 3-4 months.
  • When reheating the soup, the pasta will have soaked up some of the broth, and the soup will be thicker. If needed, you can add a little more broth to the soup before reheating it to thin the soup a bit.

Italian Wedding Soup

Your whole family will love this Italian wedding soup with delicious meatballs, healthy vegetables, and pasta, all cooked in a savory broth. 
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Prep Time 25 minutes
Cook Time 40 minutes
Total Time 1 hour 5 minutes
Course Soup
Servings 6 servings

Ingredients
 

Meatballs:

  • 1 pound ground turkey or pork
  • ½ cup Italian bread crumbs
  • ½ cup grated parmesan cheese
  • 3-4 garlic cloves, minced
  • 1 large egg
  • ¼ cup chopped fresh parsley
  • 1 teaspoon salt

Soup:

  • 1-2 tablespoons oil
  • 1½ cups chopped carrots
  • 1 cup chopped celery
  • 1 cup chopped sweet onion
  • 6 cups chicken broth
  • 1 teaspoon dried parsley
  • 1 teaspoon dried basil
  • ¼ teaspoon ground black pepper
  • ½ teaspoon salt
  • ¾ cup acini de pepe, pastina or orzo pasta**
  • 6 ounces baby spinach
  • grated parmesan cheese for garnish

Instructions
 

Meatballs:

  • Preheat the oven to 400°F. Prepare a baking sheet by lining it with parchment paper.
  • Mix the turkey or pork, bread crumbs, parmesan cheese, garlic, egg, parsley, and salt together in a medium bowl. It is easiest to use your hands to mix the ingredients.
  • Shape mixture into meatballs, about 1-inch in diameter, and place on the prepared baking sheet.
  • Bake for about 20 to 25 minutes. Check for doneness with a thermometer, which should read at least 160°F. Set aside while you finish the soup.

Soup:

  • Add the oil to a large pot and heat over medium-high heat until hot. Add the chopped carrots, celery, and onions and cook until tender, about 20 minutes.
  • Pour in the chicken broth. Then add the parsley, basil, pepper, and salt. Heat until the soup is hot and steaming.
  • Turn the heat down to medium, add the pasta and stir to combine. Cover and cook until the pasta is done, about 10-12 minutes.
  • Add the meatballs and spinach and stir. Continue to cook the soup over medium-low heat until the spinach has wilted, about 5 minutes. Sample the soup and add more salt to taste, if needed.
  • Ladle the soup into bowls and top with grated parmesan cheese (optional).

Notes

**If you like a brothier soup, you can reduce the pasta to 1/2 cup. Note that as the soup sits, the pasta will absorb more broth, so you can add more broth to thin the soup as desired.
Using Frozen Spinach:
  • You may also use a 6-ounce package of frozen spinach.
  • Let it thaw, pat it dry, and add it at the end. Give it a few minutes to heat before serving.
Storage:
  • Refrigerate the leftovers in an airtight container for 3-4 days or freeze in an airtight container for 3-4 months.
  • When reheating the soup, the pasta will have soaked up some of the broth, and the soup will be thicker. If needed, you can add a little more broth to the soup before reheating it to thin the soup a bit.
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LILKOI (PASSION FRUIT) CREME BRULEE

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.

What exactly is crème brulee? It is a dessert consisting of a rich custard base topped with a layer of hardened caramelized sugar. It is usually served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool. The custard base is traditionally flavored with vanilla in French cuisine but can have other flavorings, like this version.

I decided to try a lilikoi version; for one, we have a lot of lilikoi juice on hand (passion fruit), and two, why not? Also, Lilikoi has such a fantastic flavor, and I knew it would work well in a Brulee.

Crème Brulee is one of those desserts that can sound complicated and intimidating but really is quite simple. It comes together quickly with just a few simple ingredients. Probably the hardest part is being patient while it chills in the refrigerator.

STEPS TO MAKING LILIKOI CREAM BRULEE

  • Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.

  • In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.

  • Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
  • Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.

*Raising the temperature of the eggs slowly (tempering the eggs) prevents them from cooking or curdling when a hot liquid is added, which could leave bits of cooked eggs forming in the dessert (think scrambled eggs). Also, tempering your eggs helps to create a silky, smooth texture.

  • Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
  • Pour the cream mixture evenly into the ramekins. Next, carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. 

  • Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.

  • Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
**If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely (do not walk away from the oven); the sugar can burn quickly.
 

Lilikoi Creme Brulee

Four simple ingredients – cream, lilikoi juice, eggs, and sugar – make for an exquisitely decadent and elegant dessert.
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Prep Time 20 minutes
Cook Time 1 hour
Chill Time: 3 hours
Total Time 4 hours 20 minutes
Course Dessert
Servings 4 servings

Equipment

  • 8 ounce Ramekins (you can use 6 ounce ramekins and get 5 servings)

Ingredients
 

  • 5 egg yolks
  • ½ cup granulated sugar, plus more for topping
  • ½ cup fresh lilikoi juice, (if using store-bought lilikoi juice, make sure no sugar has been added)
  • 1 ¾ cups heavy cream

Instructions
 

  • Preheated oven to 325°F. Arrange four 8-ounce ramekins (or five 6-ounce ramekins) in a baking dish.
  • In a bowl, whisk together egg yolks and sugar until pale yellow. Then whisk in passion fruit juice. Set aside.
  • Add the cream to a small saucepan. Heat the cream over medium-high heat, stirring frequently. Bring the cream to about 180°F (do not boil).
  • Slowly drizzle 1 cup of the hot cream into the eggs, whisking the eggs quickly the entire time. Then, slowly pour the remainder of the cream over the egg mixture, whisking constantly.
  • Heat a pot or kettle of water and bring it to a gentle boil (this will be used for a water bath).
  • Pour the cream mixture evenly into the ramekins (ramekins should be arranged in a baking dish). Carefully pour just enough boiling water into the baking dish to reach halfway up the sides of the ramekins, creating a water bath. Careful not to get any water in the cream Brulee. **It helps to use a kettle or pitcher to pour the water.
  • Being careful not to spill the water, place the pan with the ramekins into the oven. Bake for 45 to 60 minutes. The depth of the ramekins will determine how long it takes for the custards to bake. They are done when they are just set (it will still jiggle a little, but there should be no liquid remaining in the center). Remove the pan from the oven and then carefully remove the ramekins from the water bath and allow them to cool to room temperature. Then cover and refrigerator for at least 3 hours or overnight.
    **Be sure to let the custard set for at least three hours in the refrigerator before brûléeing the top; otherwise, you'll end up with soupy custard.
  • Just before serving, sprinkle 2 teaspoons of sugar evenly over the top of each ramekin. Use a kitchen torch to caramelize the sugar; move the torch back and forth until the sugar melts and turns a dark amber color. This may take a minute or two.
    **If you do not have a kitchen torch, you can use the broiler in your oven. Place ramekins on a pan and place them under the broiler 2 to 3 inches from the heat source. Turn broiler on high. Cook until sugar melts and turns a dark amber color, about 2-5 minutes. Be sure to watch it closely; the sugar can burn quickly.
  • Serve within two hours of caramelizing the sugar.
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GARLIC BREAD SPREAD

The perfect garlic bread recipe – Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.

Sure, you can buy garlic bread spread at the grocery store, but once you see how easy it is to make and discover how much better it tastes when it’s homemade, you’ll never buy the premade stuff again! I guarantee it!

WHAT TYPE OF BREAD IS BEST?

Many grocery stores sell giant loaves of Italian or French bread hot from their bakery every day. These loaves are perfect for garlic bread because they soak up all that buttery goodness really well. You can even also use a baguette if that’s what you have available.

WHAT YOU’LL NEED

  • softened butter
  • grated parmesan cheese
  • minced garlic
  • dried marjoram
  • dried basil
  • dried oregano
  • fresh parsley
  • salt
  •  one loaf of French or Italian bread

Steps for Making Garlic Spread

Gather all your ingredients and mix them in a small bowl. Mix until the butter is smooth and creamy and all the ingredients are evenly incorporated.

Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread. 

Bake the bread in the preheated oven for 8-10 minutes. (More tips and tricks below for that perfect, golden-brown garlic bread).

TIPS FOR THE PERFECT GARLIC BREAD:

  • Make sure your butter is softened, not melted. If you forget to set your butter out ahead of time, try this hack to get your butter soft quickly.
    • Pour hot water into a ceramic or glass cup or bowl (something that can fit over your butter). After a few minutes, dump the water out of the vessel and quickly cover your butter. The radiant heat from the bowl will soften your butter in just a few minutes.
  • After baking the bread for 8 to 10 minutes, move the oven rack closer to the broiler. Turn on the broiler and let the bread broil for about 45 seconds to 3 minutes until golden brown. Keep an eye on it; it can brown very quickly. I usually have the oven door open a crack and watch it closely the entire time. If you get distracted even for a minute, you can end up with burnt garlic bread.
  • After baking the bread, depending on the type of bread you use, it can be hard to cut bread without squishing it. Simply flip the bread over on a cutting board, with the butter side down, and slice with a bread knife. The crust acts as a support, and the bread will cut easily without smashing the slices. Because the butter and herbs have melted and baked into the bread, very little, if any, should come off on the cutting board. With this trick, you will have beautiful-looking slices of garlic bread every time.

VARIATIONS:

Nothing is set in stone with this kind of recipe. You can make the recipe exactly as it is written or change it based on what you like.

  • Garlic: I LOVE garlic, so I use a lot of it in this recipe. But you can adjust the amount based on your personal preference. You can even add roasted garlic (just use a lot).
  • Herbs: This recipe has several different herbs, which gives this spread a great depth of flavor. You can simply omit any you don’t like or add in new ones (rosemary, thyme, etc.).
  • Fresh herbs vs. dried: Most of the herbs in this recipe are dried (except the parsley). However, if you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course, 1/4 cup of fresh parsley.
  • Make it cheesy: If you like your garlic bread cheesy, try topping your garlic bread with a hefty handful of shredded mozzarella.

Serve this garlic bread with my Homemade Spaghetti Sauce and Baked Sausage Meatballs for a complete meal!

Garlic Bread Spread

The perfect garlic bread recipe - Perfectly crisp edges, a soft buttery center, and topped with fresh garlic and herbs. The ideal accompaniment to any Italian dinner.
5 from 5 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Bread
Servings 1 French loaf

Ingredients
 

  • ½ cup butter, softened
  • ¼ cup grated parmesan cheese
  • 2-4 large garlic cloves, minced
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ cup fresh chopped parsley, (1 tablespoon dried parsley)
  • ⅛ teaspoon salt
  • 1 loaf French or Italian bread

Instructions
 

  • Preheat your oven to 400°F.
  • In a small bowl, mix together the softened butter, parmesan cheese, minced garlic, marjoram, basil, oregano, and parsley until thoroughly combined.
  • Split the loaf of bread in half the long way. Place the bread on a large baking sheet. Spread a generous amount of the garlic spread on both halves of the bread.
  • Bake the bread in the preheated oven for 8-10 minutes.
  • Then, move the oven rack closer to the broiler and let the bread broil for 45 seconds to 3 minutes. Watch the bread closely; it can brown very quickly. When the bread is toasted to your liking, remove it from the oven.
  • Slice the bread to the desired size and serve immediately.
    **If you have trouble slicing the bread without squishing it, flip it over on a cutting board, butter side down, and using a bread knife, slice the bread to the desired size.

Notes

If you prefer to use all fresh herbs, you certainly can. Just use 1 teaspoon each of finely chopped fresh marjoram, basil, oregano, and of course 1/4 cup of fresh parsley.
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APPLE CRISP

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!

A few things clearly announce the arrival of fall: colorful leaves, cozy sweaters, crisp cool air, pumpkin spice everything…and apples. Think apple picking, caramel apples, apple cider, and of course, apple crisp. Apple crisp is one of those “must-have” fall recipes. Since apple season runs from late July through November, fall is the ideal time to get the best and sweetest tasting apples.

Thanks to our modern storage techniques, we can enjoy most varieties of apples year-round! Though apples are at their best freshly picked, you can still get delicious apples pretty much whenever you want. So you don’t have to wait for fall to enjoy your favorite apple recipes.

You’ll discover you have a lot of apples to choose from.  It can be overwhelming to know which variety of apples to choose. And it does matter; some apples are better for baking, some for eating raw, and some for apple butter and apple sauces. So I’ve included a chart that will help you select an appropriate apple for how you intend to use it. But even this isn’t etched in stone. I have used honey crisp apples for baking many times, and I’m always happy with how they turn out. So use this as a guide to help your apple recipes turn out amazing!!

When choosing an apple, you want the best of the bunch. Choose apples that are firm with shiny skin and don’t have bruising or dents. Avoid the overripe ones as they taste mealy. Bruised apples give off an ethylene gas that promotes ripening, which may cause foods around them to spoil (so clean out your fridge often!). Store your apples in a cool, dry place or in a paper bag in the refrigerator for up to one month.

For this Recipe:

  • Start by peeling your apples and cutting them uniformly. I try to cut mine to 1/4 inch thick. You don’t want them too thin, or they will become too soft when baked. On the other hand, if they are too thick, they may not soften enough.
  • Place the cut apples in a bowl and toss with 1 teaspoon of vanilla.

  • In a separate bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add the apples and stir to coat.
  • Spread the apples evenly in the 9×13 dish.

Topping:

  • Whisk together the flour, oats, brown sugar, cinnamon, nutmeg, and salt in a small bowl. Using a whisk or fork helps to break up any clumps.

  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form. I find that using a fork allows you to mix and fluff simultaneously. You don’t want large clumps in your topping.

  • Sprinkle the topping evenly over the apples. It’s easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.

  • Bake for 40 minutes or until apples are tender and the top is lightly browned.

Serve while warm with a side of vanilla ice cream for a perfect fall dessert!

Apple Crisp

The best Apple Crisp is warm, fragrant, sweet, and full of delicious spices, and this recipe has it all! Serve with a scoop of vanilla ice cream for a truly winning combination!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dessert
Servings 12 servings

Ingredients
 

  • 8 cups apples (about 5-6 apples), peeled and sliced
  • 1 teaspoon vanilla extract
  • ½ cup brown sugar, packed
  • 4 tablespoons flour
  • 1 teaspoon cinnamon
  • ½ teaspoon ginger

Topping:

  • 1 cup flour
  • 2 cups old fashion oats
  • 1 cup brown sugar, packed
  • 1½ teaspoons cinnamon
  • ½ teaspoon ground nutmeg
  • ⅛ teaspoon salt
  • ¾ cup butter, melted

Instructions
 

  • Preheat oven to 350°F. Lightly grease a 9x13 inch baking pan.
  • Peel and cut apples into ¼ inch think pieces and put into a medium bowl. Add 1 teaspoon of vanilla to the apples, and stir to coat evenly. Set aside.
  • In a small bowl, whisk together brown sugar, flour, cinnamon, and ginger. Add to the apples and stir to coat. Spread the apples evenly in the prepared 9x13 dish.

Topping:

  • In a medium bowl, whisk together flour, oats, brown sugar, cinnamon, nutmeg, and salt.
  • Melt the butter and add it to the flour mixture. Using a fork, mix until coarse crumbs form.
  • Sprinkle the topping evenly over the apples.
    **It's easiest to use your fingers to sprinkle the topping over the apples, breaking up any larger clumps as you go.
  • Bake for 40 minutes or until apples are tender and the top is lightly browned.
  • Serve warm with a scoop of vanilla ice cream

Notes

Best Apples for Baking: Granny Smith, Brauburn, Pink Lady, or Cortland.
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