I love having some tried and true simple dessert recipes that I can rely on! This chocolate chip cake is exactly that. This on of my favorite recipes my Mom always had in her back pocket – easy to whip up for a simple coffee cake when needed. It still hits the spot for me to this day!

This cake is great to make for dessert for a crowd; to enjoy with afternoon coffee; or, to bring to a party.

Why you’ll love this easy cake recipe

• Simple ingredients: You only need 10 simple ingredients, nothing too fancy here! You might have everything you need in your kitchen already to make it. 
• Make-ahead: This cake tastes even better on the second day, so it’s a great dessert recipe to make ahead of time. 
• Moist: This chocolate chip coffee cake is super moist thanks to sour cream.

Ingredients needed

Salted butter: Why salted butter? Salt acts as a flavor enhancer that makes sweet notes like vanilla and chocolate pop.

Granulated sugar: Granulated (white) sugar is a must to blend with the butter to start off this cake recipe.

Eggs: Eggs are important to keep this cake batter together.

All purpose flour: A base for most cakes.

Sour cream: this is the secret to getting a super moist coffee cake! Don’t have sour cream on hand? Swap it out for plain yogurt.

Chocolate chips: I love using semi-sweet chocolate chips but you can also use milk chocolate chips if you prefer.

Cinnamon: a pinch of cinnamon will bring some warmth to this cake.

Baking powder & baking soda: make sure both of your leaveners haven’t expired, otherwise your cake won’t rise or be soft and fluffy. 

Vanilla extract: We pump up the flavor with 1 tablespoon (equal to 3 teaspoons vanilla extract)

Key steps to make this cake

Blend with mixer: Use a hand mixer in a large bowl or stand mixer with paddle attachment to blend together the butter and sugar until lightened in colour. Add eggs and vanilla extract to the butter-sugar mixture and blend again. Finally, mix in the sour cream.

Stir: Use a wooden spoon or spatula to stir in the dry ingredients. 

Assemble: Spread the coffee cake batter into the greased baking dish. Sprinkle over the chocolate chips and then the sugar.

Bake: Bake until the cake starts to turn golden brown around the edges and a tester (or toothpick) inserted in the middle of the cake comes out clean.

Cool: Let the cake fully cool in the pan on a wire rack before cutting into squares.

Tips & tricks

• Baking time: The baking time depends on your oven and the type of pan you’re using. It can take an extra 10-15 more minutes to bake, so I recommend keeping an eye on it! You’ll know it’s done when the cake pulls away from the sides. 
• Serve with: I love serving this sour cream chocolate chip cake with a scoop of vanilla ice cream or whipped cream for extra indulgence!
• Sugar: Don’t forget to add the tablespoons of sugar on top of the cake batter just before baking! This is going to give you that sparkly, crunchy top. 

Substitutions and variations

Butter: If you only have unsalted butter, you can still make this cake! Simply add 1/4 teaspoon salt to the dry ingredients.

Chocolate chips: You can substitute the regular chocolate chips for mini chocolate chips if that’s all you have on hand. Just be aware, it will be extra-chocolatey!

Dark chocolate: I like to use semi-sweet chocolate chips for that perfect balance of sweetness in this recipe. However, it is also delicious with dark chocolate chips, especially in the Fall and Winter months.

Baking pan: I like that the cake is not too thick, making it easier for snacking. However, if you only have a smaller pan on hand, I recommend halving the recipe and using an 8 or 9-inch square pan. Make sure to watch the total time for baking and start checking around the 20 minute mark since you are using a smaller pan.

Sugar: For a crunchier, caramel flavor you could try sprinkling the top of the cake with a coarse sugar instead of regular granulated sugar.

Do I have to use a hand mixer or stand mixer to cream the butter and sugar?

You can cream the butter and sugar by hand instead of using a mixer. Use a sturdy spatula or wooden spoon and make sure the butter is truly room temperature so it is easy to mix.  First slice or cube the butter to make the pieces really small and place in a bowl with the sugar. You are going to stir and mash the butter and sugar, pressing it against the sides of the bowl to get the desired lighter colour. This will take about 5-10 minutes.

FAQs

How to store 

Room temperature: Store the coffee cake in the baking pan, covered, or in an airtight container at room temperature for up to 3 days. 

Refrigerator: You can store it for a further 2-3 days in the fridge. 

Freezer: To freeze, wrap individual slices in plastic wrap and then foil. Freeze for up to 2 months, and defrost in the fridge or room temperature.

More easy cakes to make from the blog

• Apple Cinnamon Crumble Cake
• Simple Coconut Carrot Cake with Cream Cheese Frosting
• Easy Rhubarb Coffee Cake Recipe With Crumb Topping

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Easy Sour Cream Chocolate Chip Cake (a family recipe!)

Discover the rich, moist delight of this Easy Sour Cream Chocolate Chip Cake—a beloved family recipe that’s perfect for any occasion and simple to make!

Course Appetizer

Cuisine american-inspired

Keyword chocolate chip, cofee cake

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 18 – 24 small pieces (12-18 large pieces)

Author Jess

Equipment

• 9×13 inch baking pan
• hand or stand mixer
• large mixing bowl, small mixing bowl

Ingredients

• 1 1/2 cups all purpose flour
• 1 ½ tsp baking powder
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ cup softened salted butter
• 1 cup granulated sugar
• 2 eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup sour cream
• 1 cup semi sweet chocolate chips
• 2 tbsp granulated sugar

Instructions

• Preheat the oven to 350°F (175°C). Butter a 9-x-13-inch baking pan and line the bottom with parchment paper.
• Whisk the flour, baking powder, baking soda and cinnamon together in a medium bowl and set aside.
• Note: make sure the eggs are room temperature or they won’t blend properly with the butter. If they’re not, place the eggs in a bowl with hot water for about 10 minutes to bring them to room temperature.
• Place the softened butter and 1 cup sugar in the bowl of a stand mixer fitted with a paddle attachment OR place in a large mixing bowl and use a hand mixer.
• Beat at medium-high speed for 2-3 minutes or until creamy and lightened in colour.
• Add eggs and vanilla extract and beat until combined. Finally, add the sour cream and beat until combined.
• Use a wooden spoon or spatula to mix in the dry ingredients. Stir until just combined.
• Pour the batter into the prepared baking dish, flatten it out with an offset spatula or spoon (the layer will be quite thin and that’s ok) and sprinkle all of the chocolate chips evenly over top of the cake. Then, sprinkle 2 tbsp of sugar evenly over top of the chocolate chips.
• Bake for about 25-30 minutes, until the cake is starting to pull away from the sides of the dish, is golden brown around the edges and a tester inserted into the center of the cake comes out clean.
• Let the cake cool fully in the pan on a wire cooling rack. When ready to serve, cut into 18-24 small squares or 12-18 larger squares to serve.

Notes

Butter: If you only have unsalted butter, you can still make this cake! Simply add 1/4 teaspoon salt to the dry ingredients.

Chocolate chips: You can substitute the regular chocolate chips for mini chocolate chips if that’s all you have on hand. Just be aware, it will be extra-chocolatey!

Dark chocolate: I like to use semi-sweet chocolate chips for that perfect balance of sweetness in this recipe. However, it is also delicious with dark chocolate chips, especially in the Fall and Winter months.

The post Easy Sour Cream Chocolate Chip Cake (a family recipe!) appeared first on Cooking in my Genes.

Most weeknights, an easy one pan meal is on our dinner menu.

Easy weeknight dinners make enjoying a delicious and nourishing meal with the whole family much easier.

In this collection of one-pan dinners you’ll find sheet pan meals, one pot pastas, soups and vegetable-forward meals.

Why you’ll love one pan dinner recipes

• Easy cleanup! You just need one pot or one pan for these recipes.
• The cooking time for many of these recipes averages 30 minutes.
• Each easy one pan dinner recipe has tons of flavor!
• Make them any day of the week or even on the weekend.
• You can meal prep ingredients ahead of time which makes the prep time on the recipes super quick.

Some key ingredients you’ll find amongst many of these easy one pan dinners

Proteins: chicken breasts, salmon, butter beans and ground turkey are the main proteins used in these one pan dinner recipes

Vegetables: you can find a variety of colourful vegetables in these one pan dinner recipes like brussels sprouts, bell peppers, zucchini, kale, spinach, tomatoes and asparagus 

Spices: I like to use a mix of dried herbs and spices you can find in your pantry and some fresh herbs to brighten up the dinner recipes as garnishes

Pasta: a variety of pasta shapes that cook in 10-12 minutes works really well in one pot recipes

Gnocchi: store bought, shelf stable gnocchi is one of my favourite ingredients to use for quick one pan dinner recipes – and they also make gluten-free gnocchi!

Sheet Pan and One Pan Dinner Recipes

You only need a large sheet pan for these meals! Everything bakes or roasts on one pan for an easy dinner (and clean-up), any day of the week. You’ll find recipes with chicken, salmon and shrimp!

One Pan Roasted Chicken with Chickpeas and Tomatoes

This One Pan Roasted Chicken with Chickpeas & Tomatoes is a simple, easy and delish dinner. Plus it's packed with 48g of protein per serving!

Click here for the recipe

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

Easy One Pan Salmon with Potatoes & Asparagus

For a quick & delicious dinner make this One Pan Salmon! Cooked on one pan with potatoes & asparagus for the easiest weeknight dinner.

Click here for the recipe

One Pan Baked Chicken with Tomatoes & Oregano

If you are searching for an easy weeknight chicken breast recipe, look no further! This one-pan chicken with tomatoes & oregano is a great, flavourful weeknight dinner.

Click here for the recipe

Mediterranean Inspired Sheet Pan Shrimp with Feta

This easy Sheet Pan Shrimp dinner is cooked in just 30 minutes! With lots of vegetables & shrimp, it's a flavourful dish everyone will love.

Check out this recipe

Easy Sheet Pan Roasted Chicken with Vegetables

This easy sheet pan roasted chicken and vegetables recipe is a quick and satisfying meal you can have ready to eat in 30 minutes!

Click here for the recipe

The Best-Ever Baked Jalapeno Popper Chicken Recipe

Shake up your dinner routine with this jalapeno popper chicken! Creamy, cheesy & with flavors of the classic jalapeno popper appetizer.

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

Sheet Pan Pomegranate Chicken with Brussels Sprouts

This Sheet Pan Pomegranate Chicken is an easy weeknight or festive dinner option! With brussels sprouts & a tangy pomegranate sauce, it's a sure winner.

Click here for the recipe

One Pot Pasta Dinner Recipes

The key to a great one pot pasta recipe is the type of pasta you use! You’ll find the recipes below use pasta shapes that cook in 10-12 minutes, like orzo and linguine, making each dinner recipe come together easily in one pot.

One Pan Creamy Spinach and Artichoke Orzo Bake

This One Pan Spinach & Artichoke Orzo Bake is just like your favourite dip but for dinner! Mix everything in one dish, bake and enjoy!

Click here for the recipe

Creamy One Pot Ground Turkey Pasta with Veggies

This quick One Pot Ground Turkey Pasta with Veggies is packed with 46g of protein per serving! A delicious weeknight meal or for meal prep.

Click here for the recipe

Simple and Easy One Pot Sungold Tomato Orzo Pasta

This One Pot Sungold Tomato Orzo Pasta is so easy to make! This recipe is the most delicious way to enjoy sungold tomato season.

Check out this recipe

One Pot French Onion Pasta

This One Pot French Onion pasta is creamy & rich in flavour! Caramelized onions, pasta & fresh thyme bring the flavour to this simple dinner.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Click here for the recipe

Easy One Pot Lemon Orzo Shrimp (30 minute recipe!)

Make this easy and flavourful One Pot Lemon Orzo Shrimp with pesto in just 30 minutes! A light & delicious meal for a quick weeknight dinner.

Click here for the recipe

Easy One Pot Creamy Lemon Garlic Pasta

This One Pot Lemon Garlic Pasta recipe will help you get dinner on the table in 30 minutes! It's quick and easy to make & packed with flavour!

Click here for the recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Check out this recipe

30 Minute One Pan Flavorful Pesto Orzo Recipe With Tomatoes

Whip up a flavorful meal in just 30 minutes with this easy one-pan pesto orzo recipe. Topped with juicy tomatoes for a perfect weeknight dinner.

Check out this recipe

Easy One Pot Orzo with Tomatoes, Corn & Zucchini

Get this easy one pot orzo with tomatoes corn and zucchini on the table in just 30 minutes! A tasty pasta recipe celebrating summer produce.

Check out this recipe

One Pot Gnocchi Dinners

Shelf-stable gnocchi is a dinner life-saver! You do not need to pre-boil it as it will cook along with the sauces in these one pan dinners.

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

Tender pan-fried chicken & fluffy gnocchi are the stars of this one pan lemon chicken gnocchi. A delicious dinner with a creamy lemon sauce!

Click here for the recipe

One Pan Baked Gnocchi with Boursin Cheese & Tomatoes

Make this one pan baked gnocchi with Boursin cheese and fresh tomatoes for tons of flavour! A quick & easy dinner for any day of the week.

Click here for the recipe

Easy 30 Minute Pepperoni Pizza Gnocchi Skillet

This 30 minute pepperoni pizza gnocchi is the ultimate comfort food! Made with classic pizza flavours, it's sure to be a fav one pan dinner.

Click here for the recipe

Vegetable-forward One Pot and One Pan Dinners

We love a ‘meatless-Monday’ in our house and these are some of our favourite vegetable-forward dishes that do just the trick.

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Click here for the recipe

Sheet Pan Baked Feta Dinner with Vegetables & Beans

This sheet pan baked feta dinner is packed with vegetables & beans plus 16g protein per serving! A quick, easy & delicious meal for any night

Click here for the recipe

Quick One Pot White Beans with Tomatoes & Greens

These one pot white beans with tomatoes are simple, delicious & comforting. Using canned beans makes this recipe quick to cook for dinner.

Click here for the recipe

Easy One Pot Pasta Primavera (quick 30 minute meal!)

This easy one pot pasta combines pasta, veggies and parmesan cheese, all cooked in just one pot! Make it for the perfect weeknight dinner.

Click here for the recipe

Easy 30 Minute Chicken Broccoli Stir Fry

A quick chicken stir fry packed with broccoli and peppers! Serve over rice, quinoa or noodles for a complete and easy weeknight meal.

Click here for the recipe

Sheet Pan Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per serving! Perfect for a quick dinner or meap prep lunches!

Click here for the recipe

French Onion and White Bean Soup with Cheesy Toasts

This French Onion Bean Soup is just like the classic but with protein from white beans! Top with cheesy toasts for the best comfort food.

Check out this recipe

Expert tips

• Many of these recipes are great for meal prep too. Simply pack up leftovers in portions OR portion out the entire one pan dinner into 3-4 airtight containers. Store in the fridge for easy lunches or dinners during the week.
• You’ll need a nice large sheet pan and a really great high-sided pot for most of these recipes.
• A lot of these recipes can also be made gluten-free!

how to store these easy one pan dinner recipes

Store leftovers in an airtight container in the fridge for an average of 3 days. 

The post 30 Easy One Pan Dinner Recipes Your Family will Love! appeared first on Cooking in my Genes.

Perfectly topped with a rich cream cheese frosting, it’s an irresistible dessert for any occasion.

This caramel-flavored cake is packed with lots of apple pieces, a hint of cinnamon and nutmeg, and topped with a luscious cream cheese frosting.

My Mom used to make this for me every year for my birthday. She would even bake this cake and bring it to me for my birthday when I was in University! If there’s one cake I will continue to make year after year, it’s this apple cake recipe. It has truly stood the test of time.

If you love my apple cinnamon coffee cake recipe, this cake has similar flavors but takes this to the next level!

Why you’ll love this cake recipe

• Easy: No special equipment is needed to mix this cake batter.
• Nostalgic: A family recipe that is reminiscent of my childhood memories; I hope it will become a favourite of yours too!
• Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Ingredients needed

For the cake – 

Fresh apples: you’ll need 3-4 large Granny smith apples, chopped into 1/2 inch pieces

Dry ingredients: granulated sugar, all purpose flour and baking soda

Wet ingredients: eggs, vanilla extract and vegetable oil (like canola oil or avocado oil)

For the cream cheese frosting – 

Brick cream cheese: one brick of cream cheese (250 grams), softened to room temperature

Unsalted butter: softened butter is needed

Icing (confectioners) sugar: a must to make the frosting come together

Vanilla extract: for flavor in the frosting

Key steps to making this apple cake

This apple cake comes together very easily with a few key steps:

Chop the apples: Peel, core and then chop the apples.

Mix the dry ingredients: In a small bowl mix together the flour, salt, baking soda and cinnamon and set aside.

Mix the wet ingredients: In a large bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes. Then add the sugar, vanilla, vegetable oil and ground nutmeg.

Add the dry ingredients: Add the dry ingredients into the egg mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan.

Bake: Bake until a toothpick comes out fairly clean and then let fully cool in the cake pan.

Frost: Once the cake is fully cooled, cream butter with cream cheese, icing sugar, vanilla extract and a pinch of salt to make the frosting. Then, frost the cake!

What are the best apples to use in this cake

Granny smith apples are the best to use in this cake as they hold their shape well and don’t add too much more moisture to this cake. 

Honeycrisp, Pink Lady, and Braeburn apples are the best alternatives to Granny Smith in this apple cake recipe because they hold their shape well when baked and have a more tart flavor. I do not recommend using mcintosh apples as they will make the cake too soggy.

Tips & tricks

Hand mix only: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon or spatula to mix.

Apples: Make sure to cut the apples all around the same size, about 1/2 inch pieces, so that they bake evenly.

Springform pan: If you don’t have a springform pan, that’s ok! Do note that a springform pan has taller sides, so make sure your pan also has tall enough sides, about 2 1/2 inches.  There are alternatives including lining a 9-inch round cake pan with parchment paper or foil, then buttering the parchment or foil and leaving a good length of the paper or foil hanging over your pan so you can lift the cake out once it’s cooled.  

Let the cake cool fully: It’s super important to let the cake cool fully in the cake pan before frosting. This will also make it easier if using a non-springform pan to lift the cake up and out of the cake pan.

Frosting: I like to start frosting the cake by placing a large dollop in the middle of the cake and then work my way outwards with a thin layer of frosting spread over the entire cake. Then, continually add the rest of the frosting to the cake until it’s evenly iced.

Make this cake in advance: This cake is even more delicious on the second day so it’s great to make one day ahead of when you will serve it.

Substitutions and variations

Apples: Granny Smith are great in this cake because of their tart flavor. However, a similar apple like Honeycrisp or Pink Lady will also work.

Frosting: While the cream cheese frosting goes so well with this cake, you might prefer something else. One suggestion, once the cake is fully cooled, sprinkle the top of the cake with icing sugar and then serve with vanilla ice cream. 

Vanilla extract: You can substitute the vanilla extract with vanilla bean paste in both the cake and frosting if desired.

Can I use a different pan rather than a springform baking pan?

Yes! If you don’t have a springform pan you can use a 9-inch round cake pan with tall enough sides for this cake. Make sure the side of the pan is about 2 1/2 inches. Make sure to line the cake pan with parchment paper or aluminum foil and leave a good length of the paper or foil hanging over the side of the pan so you can lift the cake out once it’s fully cooled.  

Do I need to peel the apples?

I always peel the apples for this cake but you definitely don’t have to if that is your preference.

FAQs

How to store

Fridge: Once the cake is made, it’s best stored in the fridge or somewhere cool for up to 3 days. Let the cake or pieces of the cake come closer to room temperature before serving.

Freezer: You can freeze leftover slices of cake. First, place individual pieces on a baking sheet in the freezer for about 30-60 minutes to firm up. Then, wrap individual pieces of cake in two layers of plastic wrap and one layer of foil. Finally, place individually wrapped pieces in a an airtight, freezer-safe container or ziptop bag and freeze for up to 1 month. Defrost wrapped individual pieces of the cake in the fridge for up to 6-8 hours or overnight.

More apple recipes to love from the blog

• Apple Cinnamon Crumble Cake
• Baked Brie with Maple Cinnamon Apples and Pecans
• The Best Cinnamon Spiced Apple Pie Blondies Recipe

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Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting

Enjoy the comforting flavors of my Mom’s easy apple cake recipe, perfectly topped with a cream cheese frosting – an irresistible treat for any occasion.

Course Dessert

Cuisine German-inspired

Keyword apple cake, cream cheese frosting

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 – 10 pieces

Author Jess

Equipment

• 9-inch springform pan
• mixing bowls
• whisk

Ingredients

For the cake

• 4 cups peeled & diced Granny Smith apples, diced in 1/2 inch pieces, about 3-4 large apples
• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 tsp baking soda
• 1/4 tsp ground nutmeg
• 2 tsp ground cinnamon
• 2 eggs
• 2 cups sugar
• 1 tsp vanilla extract
• 1/2 cup vegetable oil I like to use avocado oil

For the cream cheese frosting

• 250 g full fat brick cream cheese softened
• 6 tbsp unsalted butter softened
• 1 tsp vanilla extract
• pinch of salt
• 3 cups icing sugar

Instructions

• Pre-heat the oven to 350F. Grease a 9-10 inch springform pan, both the bottom and sides of the pan. Take out the cream cheese and butter as well to soften for the frosting.
• Peel the apples and dice into about 1/2 inch pieces and set aside.
• In a small mixing bowl, mix together the flour, salt, baking soda, ground nutmeg and ground cinnamon and set aside.
• Cook’s Note: Do not use a hand or stand mixer to make this cake dough. Due to the thick nature of this cake dough, it’s best to use a whisk for the eggs and then a large spoon to mix the batter.
• In a large mixing bowl, beat 2 eggs with a whisk until light and fluffy, about 1-2 minutes.
• To your whisked eggs, add sugar, vanilla and vegetable oil. Using a mixing spoon or spatula, mix all ingredients until combined.
• Add the flour mixture into the egg mixture, stirring until combined. This mixture will be very thick, almost like a cookie-dough mixture. Fold the diced apples into the dough mixture and then scoop everything into your springform pan, smoothing out the top of the dough in the pan.
• Bake the cake for 65-75 minutes. Start checking your cake at 65 minute mark. A toothpick inserted in the center of the cake should come out fairly clean when done. Once your cake is done, remove from the oven and let fully cool in the cake pan on a cooling rack.
• Once the cake is fully cooled, it’s time to ice the cake. Gently remove the cake from the cake pan and turn out onto a cake stand or plate.
• Use a hand or stand mixer to make the cream cheese icing: Whip the softened cream cheese and butter together on medium-high speed until smooth and combined, about 2-3 minutes. Add the vanilla extract and pinch of salt and mix for about a minute on low speed. Then add in 1 1/2 cups of the icing sugar and mix for about a 1 minute on medium speed, scraping down the sides as needed. Add in the rest of the icing sugar and mix for about another minute or so until smooth and fully combined.
• Start icing the cake by placing a large dollop in the middle of the cake and then work your way outwards with a thin layer of icing over the entire cake. Then, continually add the rest of the icing to the cake until it’s evenly iced.

The post Mom’s Easy Apple Cake Recipe with Cream Cheese Frosting appeared first on Cooking in my Genes.

Paired beautifully with juicy stone fruits like apricots or plums and topped with crunchy pistachios for a flavorful appetizer. 

While my pan-fried halloumi in this pesto-tomato salad is delicious during the Summer season; this grilled halloumi is my favorite way to enjoy it towards the end of summer.

Why you’ll love this whole grilled halloumi

• Unique: This grilled halloumi cheese is a unique and different way to serve halloumi.
• Tasty: The saltiness of the halloumi pairs perfectly with the sweet stone fruit in late summer.
• Easy: Everything in this recipe happens on the grill!

What is halloumi cheese?

Halloumi is a semi-hard, brined cheese that comes from the Mediterranean island of Cyprus. It’s traditionally made of a mix of goat’s and sheep’s milk, however, you’ll find some versions with cow’s milk. It’s a firm cheese and it’s famously known for being a bit ‘squeeky’ when you bite into it. It has a very high melting point so it’s great for grilling! No extra salt is needed when cooking with this cheese.

Ingredients needed

Block of halloumi cheese: The star of the show! You’ll need a block of halloumi, about 250-300 grams.

Extra-virgin olive oil: A must for the grill and in the cast-iron skillet

Honey: A touch of honey goes well with the saltiness of the halloumi.

Stone fruit: I like apricots or plums with this grilled halloumi.

Pistachios: Crunchy pistachios are lovely with stone fruits.

Garnishes: Lemon zest, fresh mint and chili flakes elevate this simple dish.

How to Make this Grilled Halloumi Recipe

Soak: While the grill preheats, add the block of halloumi cheese to a bowl with boiling water. Let sit for 10 minutes.

Sear: Dry the halloumi with a paper towel. Sear the block of halloumi on both sides on the hot grill, about 2 minutes each side. 

Grill: Add the halloumi into the middle of the cast-iron skillet with the stone fruit, already on the grill. Drizzle honey over everything in the cast iron pan.

Serve: After about 10-12 minutes, remove from the grill.  Move the halloumi to a serving platter and scoop the cooked stone fruit around and on top of the cheese. Garnish, slice and enjoy.

What to serve with grilled halloumi

As an appetizer: This grilled halloumi is a delicious appetizer or snack on it’s own when paired with toasted bread like baguette or a crusty fresh bread for mopping up all the delicious juices in the pan.

As a side dish: This is a delicious dish to serve alongside some grilled chicken like my chili-lime chicken thighs or even a steak. 

As a main dish: For two people, this would be an incredible light dinner. Serve alongside a light salad like this one.

Tips & tricks for grilling halloumi 

Pat the halloumi dry: To get the best grill marks on the cheese, make sure to pat the halloumi dry with a paper towel after soaking in hot water.

Oil for the halloumi and the grill: Halloumi cheese can stick to the grill fairly easily so I recommend oiling the block of cheese AND the grill grates (lightly) as well.

Don’t have a grill? No problem! My recommendation is to use a grill pan if making this indoors as it will give you those lovely char marks. Alternatively, use a cast-iron skillet or frying pan on your stovetop. Sear the halloumi on both sides first and then add in the apricots or plums around the halloumi along with the 1 tablespoon of olive oil. Once everything is in the grill pan, drizzle the honey all over and continue with the recipe.

Why should I soak the halloumi in hot water?

You can skip this step if you want, however, soaking the halloumi makes the texture of the cheese a little more tender and soft once grilled.

How to make crostini to serve with this appetizer

To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes and then flip and bake for another 5-7 minutes until toasted. Set aside to cool.

Substitutions and variations

Stone fruit: In my photos you can see I used apricots in this original recipe. However, I’ve also made this using plums and I bet peaches would be delicious too! You will need about 2 heaping cups of sliced fruit.

Nuts: If pistachios aren’t for you, make sure to add a crunch factor. Chopped walnuts or almonds would be a great option.

Make this a mezze platter: Make this grilled halloumi the center of a mezze (appetizer) platter! Go Mediterranean-inspired and add other elements like pita, hummus, vegetables, olives and other summer fruits.

How to store and reheat

Fridge: Once the halloumi and fruits are cool, store any leftovers in an airtight container for up to 2 days. You can slice the halloumi cold and enjoy it along with the stone fruits in a salad – it would go great with arugula! 

Reheat: Alternatively, cut the block of halloumi into slices and reheat by pan-frying with the fruits for a few minutes.

FAQs

 More Summer appetizers to make from the blog

• Easy Baked Feta Appetizer with Tomatoes and Peppers
• Whipped Ricotta with Honey Roasted Plums Appetizer
• Lemon and Fresh Basil Burrata Cheese Appetizer

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Whole Grilled Halloumi with Stone Fruit and Pistachios

Savor the perfect summer bite with whole grilled halloumi, paired beautifully with juicy stone fruits and crunchy pistachios for a flavorful appetizer.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword apricot, grilling, halloumi

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 as an appetizer (2 as a main)

Author Jess

Ingredients

• 250-300 grams (8-10 oz) block of halloumi cheese
• 1 tbsp extra-virgin olive oil plus more for drizzling
• 6-8 large apricots (or 4 large plums), pitted and sliced
• 3 tbsp liquid honey
• zest from half a lemon
• 3-4 tbsp chopped pistachios
• pinch of chili flakes
• fresh mint and/or basil leaves
• baguette or other crusty bread for serving

Instructions

• To a medium bowl add boiling water and the block of halloumi cheese. Let soak for 10 minutes.
• While the halloumi soaks, preheat the grill to medium-high heat (400-425F) and grease the grates with a bit of oil.
• After the halloumi soaks for 10 minutes, remove it from the bowl of boiling water and use paper towel to pat it as dry as you can. Plate on a plate and score both sides of the block of halloumi with a sharp knife. Drizzle both sides with olive oil and rub the olive oil into the halloumi. Set aside.
  
• In a cast iron pan, add 1 tablespoon of olive oil and the sliced apricots (or plums). Toss a bit with the olive oil and bring it out to the grill along with the plate of halloumi.
• Once the grill is hot, add the cast iron pan to the grill and add halloumi straight onto the grill grates beside it. Sear the halloumi for 2 minutes per side to get some nice grill marks. Then, move the halloumi into the cast iron pan and nestle the halloumi in the middle of the apricots (or plums). Drizzle the honey over everything in the pan and give the fruit a little stir.
• Cook for about 8-12 minutes, until the fruit has softened and is bubbling a bit, check it once or twice and stir the fruit if desired. Once ready, remove from the grill.
• Move the halloumi to a serving platter and scoop the cooked fruit around and on top of the cheese. Garnish with lemon zest, pistachios, chili flakes and fresh basil and/or fresh mint leaves.

  Use a knife to cut slices of the halloumi. Serve with the toasted baguette or other crusty bread of choice.
  

Notes

• How to make crostini to serve with this appetizer: To a baking sheet add slices of baguette bread. Brush the bread slices with olive oil on one side and place in a single layer on a large baking sheet. Bake for 5-7 minutes, then flip and bake for another 5-7 minutes until toasted. Set aside to cool.
• If you don’t have pistachios, try toasted almonds or walnuts.

The post Whole Grilled Halloumi with Stone Fruit and Pistachios appeared first on Cooking in my Genes.

Harvesting herbs

Harvesting herbs is simply the act of gathering fresh leaves, stems, or flowers from your plants to bring their bright, vibrant flavors into your cooking. Read along to learn how to preserve your fresh garden herbs!

What is the best way to preserve fresh herbs?

The best way to preserve herbs depends entirely on the type of herb you have.  Tender herbs like basil, cilantro, and parsley preserve best through freezing methods, while sturdy, woody herbs like rosemary, thyme, mint and oregano preserve best through air drying methods.

The best herbs to dry

Woody, low-moisture herbs are the best herbs to dry because they retain their essential oils, intense flavors, and aromatic qualities much better than tender, more water-rich herbs. Think herbs like Rosemary, Thyme, Oregano, Sage and Marjoram. 

How to dry herbs

To dry herbs at home, gently wash and thoroughly dry your fresh sprigs and leaves. The easiest and most flavorful no-equipment method is air-drying – you can also use a dehydrator, or your oven. 

Preparing The Herbs

• Harvest or buy fresh, healthy herbs
• Wash gently in cool water 
• Pat dry completely dry paper towels or use a salad spinner 

Air-drying method

• Strip lower leaves from the bottom inch or two of the stems
• Tie into small bundles using twine or a rubber band
• Hang upside down in a dark, dry, airy room (like a pantry or closet) for 2 to 4 weeks

Dehydrator method

• Place the herbs in a single layer on the trays
• Set the temperature low (95°F to 115°F)
• Check frequently after 1 hour; drying can take from 1 to 4 hours depending on the moisture and type of herb

Oven method

• Place herbs in a single layer on baking sheets
• Set the oven temperature to the lowest possible
• Place baking sheets in the oven and leave the door open to keep the temperature at its lowest
• Check frequently until completely dry

Enjoy your dried herbs year round

Using dried herbs is the easiest and the most versatile way to add big flavour to your everyday cooking. Simply measure the herbs you’d like to use, crush between your fingers or palms (this reactivates the essential oils) and add to your dish as per your recipe! 

Common questions about drying herbs

Here are my tried and tested answers to the most common questions I receive about drying fresh herbs:

The best herbs to freeze

Tender, high-moisture herbs are the best herbs to freeze. They keep their vibrant color and essential oils perfectly when frozen, whereas drying them turns them brown and mutes their bright flavours. Think Basil, Cilantro, Chives, Dill and Parsley.  

How to freeze fresh herbs?

Method 1: Freezing Herbs in Ice Cube Trays and Water

This method is ideal for herbs you plan to drop directly into hot liquid dishes like soups, stews, and sauces. 

Best for: Parsley, cilantro, dill, and chives

• Wash, dry, chop: Wash the herbs, pat them dry, and chop them to your desired cooking size
• Fill with herbs: Fill each well of an ice cube tray about two-thirds full with the chopped herbs
• Cover with water: Pour water over the herbs until the wells are full, then gently press the herbs down so they are completely covered
• Freeze and store: Freeze until solid, then pop the cubes out and store them in in a labeled freezer bag

Method 2: Freezing Herbs in Olive Oil

This method protects tender herbs from freezer burn and prevents them from turning brown, making it perfect for hot dishes, pasta sauces, soups, and roasts. 

Best for: Basil, oregano, thyme, rosemary, and sage

• Wash, dry, chop: Wash the herbs, pat them completely dry, and chop them to your desired cooking size
• Fill with herbs: Fill each well of an ice cube tray about two-thirds full with the chopped herbs
• Cover with olive oil: Pour olive oil over the herbs until the wells are full, then gently press the herbs down so they are completely covered
• Freeze and store: Freeze until solid, then pop the cubes out and store them in a labeled freezer bag

Method 3: Freezing Herbs Flat (Flash Freezing)

This method allows you to harvest loose, individual leaves so you can measure out exact amounts later without defrosting a whole clump. 

Best for: Sage, rosemary sprigs, and tarragon

• Wash and dry: Wash the herbs and dry them completely with a paper towel, as any leftover moisture will cause ice crystals
• Separate and layer: Strip the leaves off the stems, arrange in a single layer on a baking sheet lined with parchment paper
• Freeze: Place the baking sheet flat in the freezer for 1 to 2 hours until the herbs are frozen crisp
• Store: Quickly slide the frozen loose leaves into an airtight freezer bag, squeeze out the air, and store immediately.

Method 4: Make pesto with your herbs and then freeze

This method allows you to create a pesto sauce you can freeze and then use later.

Best for: parsley, basil and cilantro

• Wash and dry: Wash the herbs and dry them completely with a paper towel.
• Use in a pesto recipe: Use your fresh basil to make basil pesto or fresh parsley (or cilantro) to make pistachio pesto.
• Freeze: Freeze portions of the pesto in ice cube trays or small 1/2 or 1 cup freezer-friendly airtight containers.
• Defrost and use: When ready to enjoy, defrost the pesto in the fridge and use in a one pan pasta or as a topping for baked pesto chicken.

How to use frozen herbs in recipes

You can freeze almost any garden herb, but freezing will change their texture (but not their flavour). For this reason, frozen herbs are strictly meant for cooked dishes – think soups and sauces, rather than fresh dressings, garnishes or salads.

How to use water-frozen herb cubes

These cubes are perfect for liquid-based dishes where the melting water simply blends into the recipe. 

• Direct addition: Drop the frozen water cubes directly into simmering pots of soup, stew, chowder, or curry
• Sauces and gravies: Add a cube into pasta sauces, chilis, or gravies during the last 10 to 15 minutes of cooking

How to use oil-frozen herb cubes

These cubes double as your cooking fat and flavor base, making them highly versatile for stovetop cooking. 

• Pan searing and sautéing: Drop an oil cube directly into a hot skillet to melt, then use that herb-infused oil to sauté vegetables, chicken, steak, or fish
• Roasting: Thaw a cube for a few minutes in a bowl and brush the herb-oil paste over potatoes, root vegetables, or a whole chicken before baking
• Sauce starter: Melt a cube in a saucepan as the starting base 

How to use flat-frozen (loose) herbs

Because these were frozen individually, you can use them exactly like you would fresh herbs (again only in hot dishes).

• Measure cold: Take the bag out of the freezer, scoop or pinch out the exact amount you need, and immediately put the bag back in the freezer
• Skip the thawing: Toss the frozen leaves directly into your soup, pasta sauce, or curry; they will thaw and release their flavor within seconds of hitting the heat

Tips for storing and using frozen herbs

• Double bag it: Fresh herbs fragrances aren’t only potent when fresh, it can seep out while frozen. I recommend using a heavy duty/freezer ziplock bag, or double bagging your herbs to avoid your ice and other items taking on the flavours
• Label with dates and types: Use a permanent marker to write the date and herb type on the container, use the oldest batches first

Common questions about freezing herbs

Recipes you can use your preserved herbs in

Sheet Pan Hot Honey Chicken with Brussels Sprouts

Make this Sheet Pan Hot Honey Chicken for a quick weeknight dinner! Bake with brussels sprouts & finish with hot honey for lots of flavor.

Check out this recipe

One Pot Marry Me Butter Beans (30 minute recipe!)

Make these Marry Me Butter Beans for dinner in 30 minutes! Packed with flavour from a seasoned creamy tomato sauce, it's super satisfying.

Check out this recipe

Easy Chicken Pot Pie Soup

A delicious and easy chicken pot pie soup recipe, that's creamy, cozy & loaded with chicken, potatoes, carrots and peas.

Check out this recipe

Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Check out this recipe

One Pot Creamy Tortellini Soup

This One Pot Tortellini Soup is made for cozy nights. With lots of herbs, tomatoes and cheese tortellini, it's packed with flavour and easy to make on a weeknight!

Check out this recipe

Easy & Delicious One Pan French Onion Chicken Dinner

This One Pan French Onion Chicken is an easy, delicious & delightful dinner for any day of the week! Perfect for a dinner party or weeknight.

Check out this recipe

One Pot Spicy Sausage Pasta with Tomato Sauce

This one pot spicy sausage pasta bursts with flavour from Italian sausage, tomatoes & fresh herbs. There is tons of flavour in just one pot!

Check out this recipe

The post How To Preserve Fresh Herbs for use in the Fall & Winter appeared first on Cooking in my Genes.

Garnish with crunchy pepitas, fresh basil and mint for a vibrant, irresistible appetizer with maximum flavor!

While my Cranberry Whipped Feta Dip is great for the Fall and Winter, this whipped feta with hot honey and grilled corn is perfect for Summer!

Why you’ll love this whipped feta appetizer recipe

• Seasonal: Uses in-season corn, at it’s peak for flavour!
• Easy: All you need is a quick whipped feta and top with corn, pumpkin seeds and hot honey.
• Make ahead: You can make the whipped feta ahead of time, then grill the corn, cool and serve.

Ingredients needed for this whipped feta with hot honey

For the whipped feta dip:

• Feta cheese in brine, drained of the brine
• Plain Greek yogurt
• Extra-virgin olive oil
• Lemon juice

For the corn:

• 2 cobs of corn
• Extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings:

• Pepitas (pumpkin seeds), toasted for best flavour
• Hot honey (or honey with a red chili flakes)
• Fresh basil leaves
• Fresh mint leaves

Key instructions to making this recipe

Blend: Whip the feta, blending in a food processor and then spread the mixture in a low serving bowl.

Grill: Grill the corn until charred and warmed through.

Cool and chill: Chill the whipped feta in the fridge while the corn cools.

Assemble:  Top the whipped feta with the grilled corn (off the cob), pepitas, a drizzle of hot honey and garnish with fresh herbs like basil and/or mint.

What’s the best feta to use for whipped feta?

Whipped feta works best with feta cheese in brine. The feta cheese in brine has a creamier texture and is the more traditional feta cheese. I do not recommend using pre-crumbled feta cheese as that cheese is much more dry and will not whip properly.

Tips and tricks

Blending: If the whipped feta isn’t smooth, keep blending! It usually needs 1 more minute of blending that you think to get the smooth texture you’re looking for. Or, you can add 1-2 more tablespoons of Greek yogurt to get it smoother.

Food processor: If you don’t have a food processor, you can still combine the feta using a hand blender (immersion blender) and it just might not be as smooth. BUT it will still taste good!

For dipping: I love to use plain, salty crackers for dipping! However, pita bread or pita chips, crostini, tortilla chips and even ruffled chips would be delish! You could even try fresh veggies like cucumbers and/or carrots.

Variations and substitutions

Crunchy toppings: A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!

Hot honey: If you don’t have hot honey find my recipe to make your own below. Or, substitute with plain liquid honey and a few pinches of red pepper flakes.

Fresh dill: Fresh basil and/or fresh mint are my favourite garnishes. But, fresh dill could be a nice substitution if needed.

How to make hot honey

I make my own hot honey for many of my creamy dip recipes and it’s easy to do!

Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.

Make your own crostini for this whipped feta with hot honey

To make your own crostini: Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices. Brush the bread slices with olive oil on one side and place in a single layer on a baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted.

How to store this whipped feta with hot honey

You can make the whipped feta ahead of time and store in an airtight container in the fridge until ready to use.

Store leftovers in an airtight container in the fridge for up to a day.

FAQs

More feta appetizer recipes to love from the blog

• Baked Feta Appetizer with Dates, Pistachios & Honey
• Quick and Easy Baked Feta in Marinara Appetizer
• Phyllo-Wrapped Baked Feta Appetizer with Walnuts

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Whipped Feta With Hot Honey, Grilled Corn & Pepitas

Creamy whipped feta meets sweet, spicy hot honey, perfectly paired with smoky grilled corn and crunchy pepitas for a vibrant, irresistible appetizer.

Course Appetizer

Cuisine american-inspired

Keyword corn, grilling, whipped feta

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the whipped feta

• 200 grams 8oz) block of feta cheese in brine – drain from brine before using
• 2 tbsp plain Greek yogurt
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice

For the corn

• 2 cobs of corn
• extra-virgin olive oil or avocado oil
• Kosher salt and ground pepper

For the toppings

• 3 tbsp pepitas (pumpkin seeds), toasted
• 2-3 tbsp hot honey (my fav is Shorty's Hot Honey)
• Fresh basil leaves
• Fresh mint leaves

For serving

• crackers, ruffled chips, pita chips, tortilla chips or crostini

Instructions

Make the whipped feta

• Whip the feta by adding the feta cheese, greek yogurt, and olive oil to a food processor and blend on high until smooth and creamy. (You can also blend using an immersion blender). Spread the whipped feta in a low bowl and place in the fridge.

Grill the corn

• Grill the corn: Set a barbecue to medium-high heat. Brush the cobs of corn with a bit of olive oil or avocado oil and season generously with salt and pepper. Grill the cobs of corn directly on the grill grates, turning occasionally, until slightly charred and cooked, about 10-12 minutes. Remove from the heat and let cool.

Assemble the appetizer

• After the corn has cooled, use a sharp knife to trim the corn off the cob.
• Then, remove the whipped feta from the fridge. Top the whipped feta with all of the grilled corn from the cobs, pepitas (pumpkin seeds), drizzle with 2-3 tablespoons of hot honey and garnish with a handful of fresh basil leaves and fresh mint leaves.

Notes

• Make your own hot honey by mixing together 1/4 cup liquid honey, 1 teaspoon hot sauce and 1/2 teaspoon chili flakes. Store leftover hot honey in a clean glass jar in your cupboard or pantry for up to 3 months.
• A good substitute for pepitas are sunflower seeds or almonds. You could also try pistachios!
• If the feta is too stiff after whipping, add 1 tbsp of Greek yogurt at a time and blend again until you get a nice, smooth mixture. It will be a bit ‘stiff’ to ensure the dip is scoopable.

The post Whipped Feta With Hot Honey, Grilled Corn & Pepitas appeared first on Cooking in my Genes.

Summer is peak zucchini season and there are so many ways to enjoy this abundant vegetable. 

Why you’ll love this creamy zucchini pasta recipe

Creamy but light: This zucchini creamy pasta comes together like a dream, transforming a summer garden staple, into a rich, creamy sauce that feels indulgent without being overly heavy.

Quick: It’s quick to prepare and uses simple ingredients. 

Easy to pair: Pairs beautifully with your protein of choice. 

The only 12 ingredients you will need

• Zucchinis
• Butter
• Onion
• Lemon zest
• Half and half cream
• Pasta
• Freshly grated parmesan cheese
• Garlic powder
• Dried oregano
• Kosher salt
• Ground black pepper
• Fresh basil leaves

How to make a creamy zucchini pasta sauce

Shred & squeeze: Shred the zucchini and squeeze all the excess water 

Boil pasta: cook your pasta of choice according to the package, cook to al dente, save ½ cup pasta water

Sauté aromatics: Melt butter in a large skillet over medium heat and cook the onion until translucent

Cook zucchini: Add the prepared zucchini to the pan and season, cook

Combine sauce: Add the cream, parmesan, reserved half cup of pasta water – stir until combined and simmer for a few minutes. Finally add the pasta and coat with the sauce.

Kitchen tools you’ll need

• Box grater (large side for zucchini, small side for freshly grated parmesan cheese)
• Skillet for the sauce
• Large pot for boiling the pasta

How to remove excess water from the zucchini

Removing excess liquid from zucchini is essential to prevent your creamy pasta sauce from becoming watery and separated.

Let it stand: Shred the zucchini and let stand in a colander placed in the sink for up to 10 minutes

Squeeze it: Transfer the zucchini to a clean kitchen towel or heavy-duty paper towels. Gather the corners of the cloth/paper towel together and twist tightly over the sink and wring out as much remaining water as you can

What goes well with zucchini in a pasta?

Adding a complimentary protein to this dish is simple, try:

Crispy pancetta or bacon: Render the fat first, then use it to sauté your onion.
Grilled chicken breast: Slice it thinly and layer it over the top of the finished bowls.
Sautéed shrimp: Toss with garlic and lemon juice before mixing into the noodles.

The best pasta for this creamy zucchini sauce

For this zucchini creamy pasta  I recommend fast-cooking shapes like rotini, mezzi rigatoni, radiatori, fusilli, or mafalda. These pasta types have great nooks and crannies that easily scoop up the sauce. This ensures you get to enjoy lots of rich, creamy flavor in every single bite.

Variations and substitutions to customize the recipe

• Pasta shape: Feel free to use you pasta shape of choice, if you prefer a long pasta try bucatini, spaghetti, fettuccine or linguine – go for it!
• Creaminess: Craving something a bit more indulgent, try adding a spoonful of mascarpone or cream cheese. 
• Add veggies: If you’re looking to up the veggie count, my favorites are –
  • Baby spinach: Fold it in at the very end until it wilts into the warm sauce.
  • Asparagus: Thinly sliced coins sauté beautifully alongside the zucchini.
  • Peas: Sweet green peas add a great texture contrast to the smooth cream.

Storage and reheating tips

Storing leftovers – 

Refrigeration: Store leftovers in an airtight container for up to 3 days. Avoid freezing this dish, as the cream sauce will separate and turn grainy when thawed.

Reheating –

Stovetop (best): Place the pasta in a skillet over low heat. Add 1 to 2 tablespoons of milk, water, or broth to loosen the sauce. Stir constantly until heated through.

Microwave: Place a portion in a microwave-safe bowl with a splash of milk or water. Cover loosely with a damp paper towel and microwave in 30-second bursts, stirring in between, to prevent the sauce from breaking.  

FAQ’s

More ways to use up extra zucchini

If you’re swimming in zucchini this season, try some of my best zucchini recipes:

A satisfying crowd pleaser: Zucchini and prosciutto pizza

A light patio snack: Zucchini fritters and garlic yogurt dip

A sweet and healthy treat: Zucchini oatmeal breakfast cookies

A quick filling meal: Easy one pot veggie pasta

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How To Make Creamy Zucchini Pasta (In 30 Minutes)

This creamy zucchini pasta is ready in just 30 minutes! A perfect dish for a healthy, satisfying meal any night of the week!

Course dinner

Cuisine italian-inspired

Keyword pasta, zucchini

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 1

Author Jess

Ingredients

• ¾ lb pasta like rotini, mezzi rigatoni, radiatori, fusili or mafalda pick a pasta that takes about 10 minutes to cooke
• 3/4 cup reserved pasta water
• 3 tbsp butter
• 1/2 cup diced yellow onion
• 2 medium zucchini, grated (on the large side of a box grater) and squeeze out excess water about 2 1/2 cups grated
• ½ tsp garlic powder
• ¼ tsp dried oregano
• 1 1/4 tsp kosher salt
• ½ tsp ground pepper
• 1 lemon, zested
• 1 cup 10% cream (half and half)
• 1 cup freshly grated parmesan cheese
• Fresh basil, ground pepper to garnish

Instructions

• Grate the zucchini on the large side of a box grater. Place all of the grated zucchini in a tea towel or layer a couple of pieces of paper towel together. Squeeze out the excess liquid from the zucchini. Set the zucchini aside.
• Cook the pasta according to package directions to al dente, save ½ cup pasta water and then drain the pasta and set aside.
• To a large skillet add the butter over medium heat. When the butter is melted, add the diced onion and cook for 4-5 minutes, stirring occasionally, until softened.
• Add the shredded zucchini and cook, stirring occasionally, until the zucchini is quite soft, about 6-8 minutes.
• Add the garlic powder, dried oregano, kosher salt, ground pepper and lemon zest. Stir and cook for 1 minute until fragrant.
• Add the cream, freshly grated parmesan cheese and pasta water. Cook, stirring often, until simmering. Once simmering, turn to medium-low heat and simmer for 2 minutes. Then, add the cooked noodles, stirring gently until noodles are coated, about 1 minute.
• Remove from the heat and serve garnished with fresh basil and more ground pepper if desired.

Notes

• If you forget to reserve pasta water, use 1/2 cup vegetable or chicken broth.
• You can substitute the half and half cream for whole milk HOWEVER the sauce will be on the thinner side, less creamy.
• Feel free to use you pasta shape of choice, if you prefer a bucatini, spaghetti, fettuccine or linguine – go for it!

The post How To Make Creamy Zucchini Pasta (In 30 Minutes) appeared first on Cooking in my Genes.

Made naturally gluten-free with an almond flour base, this delicious cake easily comes together in one bowl.

Why you’ll love this easy spiced fig cake recipe

Quick: This easy spiced fig cake will soon become a family favourite. The batter comes together quickly, with minimal tools and no stand mixer – less dishes yay!

Versatile: The fresh figs and brown sugar create a warm, comforting and moist cake – great for a breakfast, lunch or after dinner sweet treat.  

Ingredients needed for this cake recipe

For the cake:

• Large eggs: Large eggs are important to keep this cake together.
• Granulated sugar: You need just 1/2 cup sugar for this cake.
• Plain Greek yogurt: Make sure to use plain Greek yogurt, not flavored.
• Extra-virgin olive oil: I love the taste that extra-virgin olive oil gives this cake.
• Vanilla extract: Vanilla extract is important for the flavor of this cake.
• Almond flour: Make sure to use almond flour – almond meal will not work in this recipe.
• Seasonings: Ground cinnamon and ground cardamom bring a nice warmth to this cake. And, a touch of salt (1/4 teaspoon) is necessary for most baked goods.
• Baking powder: A must to help the cake rise.

For the toppings:

• Fresh figs: Fresh figs are what make this cake so delightful! The bring a natural sweetness when baked.
• Walnuts: Walnuts pair beautifully with figs and give this cake some texture.
• Brown sugar: Brown sugar adds a touch of sweetness to the fig topping.

Why use fresh figs in this cake 

Using fresh figs in this fig cake recipe adds a tender texture to the topping, and special visual appeal that dried figs or fig jam just can’t do. While dried figs are intensely sweet and chewy, fresh figs truly transform under the heat of baking to elevate the entire cake.

Key steps to make this fig cake recipe

Prepare the pan: Make sure to line the bottom of the springform pan with parchment paper and then butter the pan well.

Stir: You will stir all of the wet ingredients in a mixing bowl. Then, simply add all of the dry ingredients to the wet ingredients and stir again to combine.

Bake: Add the cake batter to the prepared springform pan. Then, add the walnut-brown sugar topping and fresh fig quarters to the top of the cake. Then bake! 

Substitutions and variations 

Walnuts: You can easily substitute for pecans, for a similar taste and texture. Or almonds for something lighter or even try hazelnuts if you want a more earthy crunchy touch.

Fresh Figs: If you can’t find fresh figs you can use dried figs. It will just take one additional step as dried figs have less moisture and a tougher texture so they need to be soaked first. Follow these tips to get the best results:

• Soak them: Dice the figs into a rough chunks and submerge them in boiling water for 10 to 15 minutes.
• Drain thoroughly: Drain and then pat the rehydrated figs dry with paper towels so they do not water down the cake.

Plums: If you can’t find fresh figs, plums are another option. I would use 3 plums and cut them into 1/6ths. If you are using Italian prune plums, you could use 4 and cut into quarters as they are similar in size to the figs you are replacing.

Can I use a different size of baking pan?

If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.

Ways to enjoy this fresh figs cake 

For breakfast: Try this cake with your morning coffee or tea to get your started off right!

Whipped cream:  The warmth of the spices and sweetness of the figs pairs beautifully with fresh, whipped cream or a cold vanilla ice cream. Or, try my whipped mascarpone cream recipe!

Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).

How to store this fig cake

If you happen to have any leftovers, you can store this cake a few different ways: 

Counter (1-2 days): Keep the cake under a cake dome or in an airtight container at room temperature. Line the bottom with a paper towel to absorb excess moisture.

Refrigerator (up to 5 days): Wrap the cake tightly in plastic wrap or place it in a sealed container. 

Freezer (Up to 3 months): Slice the cake, wrap individual pieces tightly in plastic wrap, and place them inside a heavy-duty freezer bag.

Cake storage tips

• Cool completely before storing to avoid soggy leftovers
• Bring to room temperature before serving, remove from the fridge roughly 20-30 mins before serving
• Reheat gently in the microwave, 10-15 seconds 

FAQs

More fig recipes to love from the blog

• Easy Honey Roasted Figs with Pistachios & Yogurt
• Easy Gruyere and Fig Jam Phyllo Bites Appetizer
• Baked Feta with Balsamic Figs & Grapes Appetizer

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Easy Spiced Fresh Figs Cake Recipe (gluten-free!)

This easy spiced fig cake is full of warm, comforting flavors. Bursting with juicy fresh figs and spices, it's a simple dessert that is also gluten-free!

Course Dessert

Cuisine american-inspired

Keyword cake, figs

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 pieces

Author Jess

Equipment

• 8-9 inch springform pan

Ingredients

For the toppings

• 4 fresh figs, trimmed and quartered lengthwise
• ¼ cup finely chopped walnuts
• 2 tbsp light brown sugar

For the cake

• 2 large eggs
• ½ cup granulated sugar
• ¼ cup plain Greek yogurt
• ¼ cup extra-virgin olive oil
• 2 tsp vanilla extract
• 1 3/4 cups almond flour (not almond meal)
• 3/4 tsp ground cinnamon
• 3/4 tsp ground cardamom
• 1 ½ tsp baking powder
• ¼ tsp kosher salt

Instructions

• Arrange the rack in the middle of the oven and preheat the oven to 350F.
• Trim and quarter the figs and set aside in a bowl.
• In a small bowl mix together the finely chopped walnuts and brown sugar and set aside.
• Line the bottom of a 8 or 9-inch springform pan with parchment paper. Then, coat the parchment paper and sides of the pan well with cooking spray or softened butter.
• To a large mixing bowl add the large eggs, sugar, plain Greek yogurt, olive oil and vanilla extract and whisk well until combined.
• To the wet ingredients add the almond flour, ground cinnamon, ground cardamom, baking powder and salt and whisk again until the batter is smooth and combined.
• Pour the batter into the prepared pan and level the top out with an off-set spatula (or back of a spoon). Sprinkle the top of the cake evenly with the walnut-brown sugar mixture. Then arrange the fig quarters, cut side up, around the cake (you don’t need to press the figs into the cake as they will gently sink as the cake bakes).
• Bake for 30-40 minutes until the cake is golden brown around the edges and a toothpick inserted in the center of the cake comes out clean.
• Set the cake pan on a cooling rack and let the cake cool fully in the cake pan. Once fully cooled, remove the outside ring of the springform pan, cut into slices and serve.

Notes

• If you don’t have a springform pan, I recommend making this cake in a 9-inch square baking pan. It’s important to line the cake pan up the sides with parchment paper for easy removal as this is a delicate cake.
• Icing sugar drizzle: If you’re looking for something visually impressive try my icing sugar drizzle: combine ⅔ cup icing sugar, 1 tablespoon melted butter, 1 tbsp milk, ½ tsp vanilla extract and pinch of salt (add a half tablespoon of milk for a looser icing).

The post Easy Spiced Fresh Figs Cake Recipe (gluten-free!) appeared first on Cooking in my Genes.

Why you’ll love pistachio pesto

• Quick: You can whip up a pesto in less than 10 minutes!
• Versatile: Pesto can be used in so many delicious ways! Add it to pasta, top chicken with the pesto, or, use the pesto as a pizza sauce.
• Affordable: Instead of basil and pine nuts, we swap for parsley and pistachios, which can be more affordable at the grocery store.

Pistachio pesto ingredients

• Pistachios: I like to use roasted, salted pistachio nuts for a good flavor base.
• Parsley: Fresh parsley is a must for this recipe; dried herbs will not work.
• Garlic: Just one small garlic clove is needed
• Olive oil: Extra-virgin olive oil is what brings a pesto sauce together
• Lemon: Lemon juice brightens up the pesto and balances the sauce
• Ground pepper: Rounds out the flavors
• Parmesan cheese: Traditional pesto includes parmesan to add saltiness and bring texture to the pesto
• Salt to taste

Is pistachio pesto better than pine nut pesto?

Pistachio pesto and pine nut pesto are both delicious in their own ways. A pine nut pesto is fairly traditional and generally made with fresh basil, garlic, pine nuts, extra-virgin olive oil, and Parmesan cheese. So, if basil is a favorite herb of yours, you may enjoy it. This pistachio pesto is a nice change from the traditional and is more affordable since pine nuts can be expensive.

How to make pistachio pesto

With a food processor, pesto comes together in just a few short steps:

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle all of the the olive oil in until combined.
• Mix: Stir in the parmesan cheese or add the parmesan cheese to the food processor and pulse a few times. Taste and adjust seasoning with more salt if desired.

Pesto recipe variations and substitutions

• Fresh Herbs: If you don’t have enough parsley, add in fresh basil to make up the difference. Or, try using 1 cup fresh parsley leaves and 1 cup fresh basil leaves. Alternatively, replace all of the parsley with an equal amount of cilantro for another vibrant pesto variation.
• Garlic: If raw garlic isn’t for you, you can sauté the garlic in a bit of olive oil first. Or, try use a clove of roasted garlic or garlic confit. Another option is 1 tbsp of fresh minced chives!
• Parmesan cheese: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• Nuts: Instead of pistachios, try almonds or walnuts, making sure to toast a bit before using for extra flavor. 
• Red pepper flakes: For a hint of heat, try adding a pinch of chili flakes or red pepper flakes.

Ways to use pistachio pesto

• Pasta: Fresh pistachio pesto is glorious as an easy pasta sauce! Toss with hot pasta for a delightful Summer dish or use in my one pan pesto orzo recipe.
• Chicken: Enjoy grilled or baked chicken topped with pesto and fresh tomatoes. Try it in my Baked Oregano Chicken.
• Pizza: Use the pesto as a sauce for homemade pizza or flatbreads.
• Seafood: Top grilled or baked salmon with fresh pesto for a delightful summer dinner.
• Pasta salad: Pesto makes a great pasta salad sauce, just like in my mason jar pesto pasta salad.

How to make pistachio pesto without parmesan cheese

• Other cheeses: Try other cheeses like Pecorino Romano, Asiago, or Grana Padano instead of parmesan cheese.
• More pistachios: If you’re not using parmesan, increase the amount of nuts by 2-4 tablespoons to make sure the pesto still has a thick texture.
• Dairy-free or vegan: You can substitute the parmesan cheese with a dairy-free parmesan-style hard cheese. For vegan pesto, omit the cheese.
• Nut free: Make it nut free by using pepitas (pumpkin seeds), hemp hearts or sunflower seeds.

FAQs

How to store pesto

Fridge: Store in an airtight container or glass jar in the fridge for up to 2 days. To keep the top of the sauce from browning, add a thin layer of olive oil over the top of the pesto before placing the lid on the container and placing in the fridge.

Freezer: Store in an airtight container in the freezer for up to 2 months and defrost in the fridge when ready to use. Alternatively, you can double or triple this recipe and then freeze the pesto in ice cube trays for smaller portions. Once frozen, pop the smaller portions out and store in a freezer bag in the freezer for up to 2 months.

More recipes with pesto to love from the blog

• Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip
• Summer Sheet Pan Gnocchi with Vegetables & Pesto
• Easy Pesto Puff Pastry Pinwheels with Prosciutto

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Easy and Flavorful Pistachio Pesto With Fresh Parsley

This pistachio pesto recipe is a vibrant twist on classic pesto! Featuring crunchy pistachios, fresh parsley & lemon, it will add flavor to any dish.

Course Sauces & Dressings

Cuisine italian-inspired

Keyword pesto

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 cup of pesto

Author Jess

Ingredients

• 2 cups fresh parsley leaves
• 1/3 cup roasted salted pistachios (if using unsalted pistachios, add 1/4 tsp salt to the recipe)
• 1 small garlic clove
• 1/4 tsp ground pepper
• 1/2 cup extra-virgin olive oil
• 2 tbsp extra-virgin olive oil
• 1/3 cup freshly grated parmesan cheese

Instructions

• Pulse: Pulse the pistachios, fresh parsley, lemon juice, garlic and ground pepper in the food processor into small pieces.
• Blend: With the food processor running on low, drizzle in all of the the olive oil (1/2 cup + 2 tablespoons) until combined.
• Mix: Add the parmesan cheese to the food processor and pulse a few times to combine. OR, if you prefer a more textured pesto, pour the pesto into a bowl and stir in the parmesan cheese until combined.
• Taste: Taste and adjust seasoning with more salt and pepper.

The post Easy and Flavorful Pistachio Pesto With Fresh Parsley appeared first on Cooking in my Genes.

This salad is one of my go-to’s in the later Summer months when stone fruit like peaches, nectarines and plums are at their peak. 

Just like my Strawberry Summer Salad Recipe with Feta, this burrata panzanella salad is wonderful as a side dish but can also be made into a main meal when paired with a protein.

Why you’ll love this burrata panzanella salad

• Seasonal: Celebrate’s the best produce of the Summer season!
• Easy: Crisp up the bread, make a dressing and a bit of chopping – that’s it!
• Unique: It’s a fresh, seasonal take on a classic panzanella salad.

What is panzanella? 

Panzanella is a classic Italian bread salad made with crusty, day-old bread, tomatoes, onions and herbs, all tossed in a simple vinaigrette. The bread is by far the star, soaking up tomato juices and dressing without getting mushy.

What does panzanella traditionally include?

A traditional Panzanella includes tomatoes, cucumbers, red onions, and basil, all tossed in a simple vinaigrette of olive oil and vinegar. This Burrata Panzanella recipe is a fresh summer take to enjoy the beautiful stone fruit and fresh herbs we have this time of year.

What kind of cheese is burrata?

Burrata is a fresh Italian cow’s milk cheese made from a combination of mozzarella and cream. Its known for its dreamy creamy texture, it has a solid outer shell of fresh mozzarella and a rich, gooey center. Once you’ve tried it, it will change your life!

Ingredients in burrata panzanella

For the bread:

• Hand-torn ciabatta or sourdough bread, torn into bite-sized pieces
• Extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette:

• Extra-virgin olive oil
• Shallot (or garlic)
• Dijon mustard
• Honey (or maple syrup)
• Lemon juice and zest
• Salt and pepper

For the salad:

• Large ball of burrata cheese
• Plums
• Nectarines
• Peaches
• Tomatoes
• Fresh basil & mint leaves

Let’s make a burrata panzanella salad

Make the dressing: Whisk all the vinaigrette ingredients until combined in a small bowl. Set aside

Toast the bread: Toss crusty bread cubes on a baking sheet with olive oil and bake in the oven. until crisp.

Combine: Combine tomatoes, stone fruits, herbs, burrata and bread. Drizzle the dressing over everything and toss gently.  Let sit for 10 minutes and then serve.

Substitutions and variations

Plums: The most commonly available plums are Santa Rosa, Black Amber or Burbank. If you can’t find plums, you can try 1 cup of apricot wedges or pitted cherries

Nectarines and Peaches: If you can’t find one, you can double up on another

Fresh herbs: While I love to use mint and basil leaves, you can choose just one

Heirloom tomatoes: you can use any meaty, vine ripened or juicy variety – beefsteak, cherry or vine ripened. Be sure to cut all versions to create the juicy tomato base

Bread: While I like to use ciabatta or sourdough, a baguette is a good substitute if needed.

Shallots: If you don’t have a shallot you can substitute with 2 garlic cloves.

Tips and tricks for recipe success

• Make sure bread is thoroughly toasted to maintain the best texture – it should be crispy around the edges.
• Use ripe but slightly firm fruit so it’s easy to cut wedges.
• If you have time, salt the cut tomatoes and let them rest for a few minutes. This helps to draw out their liquids before adding to the salad.

What kind of tomatoes should I use?

I recommend using heirloom tomatoes in this Burrata Panzanella recipe. Heirloom tomatoes are grown for flavor rather than shelf life – they have intense flavour, are extra juicy, have a meaty texture and come in beautiful vibrant colours.  

If you can’t find heirloom tomatoes, you can use any ripe, juicy variety – great options are beefsteak, vine-ripened, or cherry tomatoes.

What kind of bread is best for panzanella?

The best bread to use is a dense, crusty loaf. My tried and true are a ciabatta or sourdough loaf – they’re sturdy enough to soak up the dressing while keeping their texture. Avoid sandwich breads as they dissolve quickly and make the salad soggy.

What meat goes with panzanella salad?

I recommend pairing this dish with grilled chicken, or adding some shaved prosciutto for a light and tasty meal. A fun pairing would be my Easy Grilled Chili Lime Chicken Thighs which would pair well with the sweet fruit and creamy cheese.

How to store

Panzanella is best enjoyed immediately, I do not recommend storing leftovers as the bread becomes mushy and dissolves in the dressing. 

FAQs

More summer salads to love from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Strawberry Summer Salad Recipe with Feta
• Blueberry Basil Summer Green Salad with Goat Cheese

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Burrata Panzanella Salad with Tomatoes and Stone Fruit

A vibrant twist on a classic Italian salad, this Burrata Panzanella combines creamy cheese with juicy tomatoes and sweet stone fruit for a bright summer dish.

Course Appetizer, Salad

Cuisine italian-inspired

Keyword burrata, panzanella

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 -6 as a side salad

Author Jess

Ingredients

For the bread –

• 3 cups hand-torn ciabatta or sourdough bread, torn into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• Kosher salt

For the lemon shallot vinaigrette –

• 1/3 cup extra-virgin olive oil
• 1 small shallot, finely chopped
• 1 tsp dijon mustard
• 1 tsp honey or maple syrup
• 1 large lemon, zested and juiced (about 3-4 tbsp lemon juice)
• 3/4 tsp kosher salt
• 1/4 tsp ground pepper

For the salad –

• 1 large ball of burrata cheese
• 2 plums, pitts removed and cut into wedges
• 2 nectarines, pitts removed and cut into wedges
• 2 peaches, pitts removed and cut into wedges
• 2 heirloom or field tomatoes, cut into wedges
• Kosher salt or sea salt
• Handful of fresh basil leaves
• Handful of fresh mint leaves

Instructions

• Preheat the oven to 400F. Add torn bread to a parchment paper lined sheet pan with 2 tbsp olive oil and a few pinches of salt and toss to coat the bread. Bake for about 10-12 minutes or until starting to turn golden or starting to crisp up. Remove from the oven and set aside.
• Make the dressing: In a small bowl whisk together all of the dressing ingredients and set aside.
• Assemble the salad: On a large serving platter or in a large bowl, add the plum wedges, nectarine wedges, peach wedges, heirloom tomato wedges and crispy bread. Drizzle three-quarters of the dressing over everything and gently toss to coat. Let sit for 10 minutes.
• After 10 minutes, use your hands to tear pieces of the burrata cheese and add the pieces to the salad. Drizzle with the remaining dressing, garnish with fresh mint and/or basil leaves and a pinch of salt and pepper.

Notes

• If you can’t find peaches and/or nectarines, substitute with more of the one you can find.
• While heirloom tomatoes are fabulous in this salad, if you cannot get your hands on some, try a field tomato or tomatoes on the vine.

The post Burrata Panzanella Salad with Tomatoes and Stone Fruit appeared first on Cooking in my Genes.