Why you’ll love braised white beans

Braised white beans are incredibly cozy, comforting, and nutritious.

• Braising white beans, creates a naturally hearty and creamy sauce without adding heavy cream.
• It can be made with pantry staples like canned beans and broth, which make it easy to pull together, and packed with plant-based protein and dietary fibre. 
• And it’s the perfect base for any flavour you’re going for, simply add aromatics, herbs and spices of choice. 

What does it mean to braise beans?

Braising beans is simply cooking them slowly in a small amount of liquid. First, you sauté the aromatics, think onions and garlic. Then, you add the beans and broth to simmer gently. This process creates a rich, thick sauce. The skies the limit for flavour combinations making this method a versatile go to for regular use.

What’s the best way to cook white beans?

The best way to cook white beans depends on whether you are using canned or dried beans, but both methods benefit from simmering with aromatics, herbs and spices to maximize flavour and texture.

• Canned Beans: These are the ultimate time-saver. Because they are already cooked, you can braise them, add them to soups or stews or your dish of choice. 
• Dried Beans: To cook dried white beans perfectly, soak them in salted water overnight (or quick-soak for 1 hour). Place the drained beans in a pot, dutch oven or slow cooker, cover with 2 inches of water or broth, and add aromatics like garlic, onion, and a bay leaf. Simmer (do not boil) on the stovetop for 45 to 90 minutes (or cook on low in a slow cooker for 6 to 8 hours) until tender, adding extra salt only at the very end to keep the skins soft.
  • Dried beans generally come in 15-ounces cans. To get roughly two 15-ounce cans of cooked beans for this recipe, measure out 10-12 ounces of dried beans. 

Ingredients needed for this recipe

Extra-virgin olive oil: Adds a rich flavor base and healthy fat.

Canned butter beans: Provides protein, absorbs flavours and creates a creamy base.

Yellow onion: When cooked down is sweet and adds depth to the soup base. 

Fennel: A crisp bulb vegetable, with a mild anise (licorice) flavour. The something special.

Seasonings (garlic cloves, Kosher salt, ground pepper, dried oregano, red-pepper flakes, fresh thyme): A blend of herbs, and spices that create warmth, earthiness, and a touch of heat.

Chicken broth: The liquid base that ties all the flavors together, easily swapped for vegetable stock. 

Lemon juice: A tablespoon of lemon juice brightens the heavy flavours and balances the richness.

Freshly grated parmesan cheese & rind: Adds a salty, savory finish, simmering the rind directly in the broth bring out a deep flavour. You can also swap out for pecorino romano if that what you have on hand. 

Are white beans just cannellini beans?

No, cannellini beans are just one specific type of white bean. “White bean” is only a category. The most common “white beans” are:

• Cannellini – best for salads, minestrone soup and braising.
• Butter bean – best for creamy side dishes and braising.
• Great Northern – best for soup and stew.
• Navy – best for baked beans, chowders and thickening purees.

Tips and tricks

Braised beans are a simple dish, so we like to focus on the basics – texture and big flavour.

• Use canned beans to cut down on kitchen time. 
• Make sure you sweat (cook) the fennel and onions until they are translucent. Add the garlic only after this point so it doesn’t burn (burnt garlic turns bitter). 
• Simmer uncovered, so the sauce can naturally thicken. 
• ‘Bloom’ the spices, by adding the dried or fresh herbs (stems included) and spices to the pot before adding the liquid to bring them to life.

Variations and substitutions

You can easily change up this braised white bean recipe depending on what you have in your pantry or your dietary preferences.

Protein: Try adding browned Italian sausage, crispy bacon or even shredded chicken during the last few minutes and simmer until warmed through. 

Veggies: Add diced carrots and celery along with the onions and fennel for extra sweetness and texture. Or chop kale, baby spinach, or swiss chard and add a couple handfuls of the greens at the end, just simmer until wilted. 

Dietary Swaps: Make it Vegetarian by swapping the chicken broth for vegetable broth. Or make it Vegan by swapping the broth as mentioned above and leaving out the parmesan cheese. 

Toppings: Try adding a herby boost by adding a spoonful of pesto before serving, or a splash of heavy cream for something even more indulgent. Adding toasted nuts of your choice is a great way to add some unexpected crunch. 

Enjoy any taste variation your create with a side of crusty bread, or my Whipped Ricotta Crostini – you’ll thank me later. 

What’s the best seasoning for white beans? 

White beans have a naturally mild flavour, making them the perfect base for mixing and matching seasonings. You can keep it simple with basic aromatics, olive oil and salt and pepper – or you can create big, deep flavour depending on what you’re going for.

To build a simple base, start with essential aromatics like a few garlic cloves, a small yellow onion, leeks, and/or fennel. Next, layer on classic herbs by simmering fresh rosemary, thyme, or bay leaves in the broth, and don’t forget your salt and pepper! For some extra warmth, add one teaspoon red-pepper flakes, fresh cracked black pepper instead of ground, or a dash of smoked paprika.

FAQs

How to store and reheat

Storing

These braised white beans are perfect the next day, let your leftovers cool to room temperature, then store the beans in their cooking liquid using airtight containers. They will stay fresh in the fridge for 3-5 days.

They can also be frozen, just leave about an inch of space at the top of your container, as the liquid will expand when frozen. Frozen braised beans keep for up to 3 months.

Reheating

If using the stovetop, pour the beans and liquid into a saucepan. Heat over medium-low heat, stirring occasionally, until hot. If the liquid has thickened too much, stir in a splash of water or broth. You can also use the microwave, just stir every minute or so while heating. 

More cozy bean recipes to make from the blog

• One Pot Marry Me Butter Beans (30 minute recipe!)
• Quick One Pot White Beans with Tomatoes & Greens
• Sheet Pan Baked Feta Dinner with Vegetables & Beans

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Cozy Braised White Beans with Fennel, Thyme and Parmesan

Warm and comforting, these braised white beans infused with fennel, fresh thyme and topped with Parmesan create a hearty dish perfect for any cozy meal.

Course dinner

Cuisine italian-inspired

Keyword butter beans

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 2 -3 as a main dish (4 as a side dish)

Author Jess

Ingredients

• 3 tbsp extra-virgin olive oil
• 2 (14-15 ounce) cans of butter beans or any white bean, drained and rinsed
• 1 small yellow onion, diced
• 1 medium head of fennel, cored and diced
• 3 garlic cloves, thinly sliced
• 1 tsp kosher salt plus more to taste
• ½ tsp dried oregano
• 1/8 tsp chili flakes
• 1/2 tsp fennel seeds, crushed
• 2 sprigs fresh thyme
• 4 cups vegetable or chicken broth
• optional: 1 parmesan cheese rind
• 1 tbsp lemon juice
• Freshly grated parmesan cheese
• Ground pepper

Instructions

• Add the olive oil to a dutch oven or heavy bottomed pot over medium heat. When the oil is warm turn to medium-low heat and add the diced onion and diced fennel. Cook for 8-10 minutes, stirring often until the onions and fennel are very tender and starting to turn golden in colour.
• Add the thinly sliced garlic and cook for 1 minute. Add the salt, dried oregano, chili flakes and sprigs of fresh thyme. Stir and cook for 1 minute, until fragrant.
• Pour in the vegetable broth (or chicken broth) and add the parmesan cheese rind (if using) and stir everything to combine. Bring to a simmer over medium-high heat and once simmering, turn to medium-low heat, keeping at a simmer. Cook for 20-25 minutes with the lid off, stirring occasionally, until the broth has reduced by about a third to a half.
• Remove from heat and remove the sprigs of fresh thyme and parmesan rind (if using). Off the heat, stir in the lemon juice. Serve topped topped with lots of freshly grated parmesan cheese and ground pepper.

Notes

• If you don’t have fresh fennel, 1/4-1/2 tsp crushed fennel seeds will enhance the flavour of the beans.
• Cannellini Beans or butter beans are the top choice for making these braised beans. 

The post Cozy Braised White Beans with Fennel, Thyme and Parmesan appeared first on Cooking in my Genes.

Serve the soup in bowls topped with the pecan topping (if using), more shredded cheddar cheese and fresh rosemary.

Why you’ll love this carrot and sweet potato soup recipe

• Sweet & savoury: This sweet potato carrot soup recipe is the perfect balance of sweet, savoury, and crunchy.
• Cozy flavours: The sweet potato and carrot base creates a smooth, earthy base while the cheddar cheese adds a salty contrast and the pecan topping creates an unexpected sweet, spicy, and crunchy finish.
• Healthy: Packed with antioxidants and fibre.

Is carrot and sweet potato soup healthy? 

Yes! At its core this sweet potato carrot soup is a healthy choice, packed with antioxidants, natural dietary fibre, and is naturally gluten-free. However, it can be made as indulgent as you’re feeling depending on what you top it with or substitutions you may like to make. I highly recommend trying it with my Pecan Topping, the sweetness and crunch bring this soup to the next level. 

Ingredients for sweet potato soup

For the soup

Sweet Potato: Brings a rich sweetness that caramelizes beautifully.

Yellow Onion: Melts down to add a depth to the base.

Garlic Cloves: Adds a warm, roasted something special to this soup.

Carrots: Adds a subtle, earthy sweetness.

Olive Oil: Coats the vegetables evenly to help them crisp up and brown.

Spice & Herb Blend (Paprika, Dried Oregano, Salt & Pepper, Chili Flakes, Fresh Rosemary): A complementary mix of smoky heat and earthy herbs.

Chicken (or Vegetable Broth): Provides flavorful and controls thickness.

Cheddar Cheese: Melts into a gooey layer that adds a sharp, salty contrast to the sweet vegetables. 

For the pecan topping (optional): 

Butter: Melts into the topping creating the golden-brown crust.

Pecans: Adds a buttery crunchy texture against the creamy soup.

Spice Blend (Cinnamon, Chili Powder, Chili Flakes, Salt): A sweet-and-spicy flavor kick.

Brown Sugar: Caramelizes and combines all the ingredients. 

Kitchen tools needed to make this soup 

• Large, rimmed baking sheet and parchment paper – for roasting the vegetables
• High-speed blender or immersion blender – to puree the vegetables and broth
• Large soup pot OR Dutch oven – to simmer and heat the soup 
• Wooden spoon or silicone spatula – to stir the soup and optional topping
• Small frying pan (skillet) – to make the option topping 

Key steps to making this soup

1. Roast the Vegetables: Preheat your oven to 400F. Toss the halved sweet potatoes, carrots, and yellow onion with olive oil, and add directly to a parchment lined baking sheet. Mix the paprika, oregano, salt, black pepper, and chili flakes, in a bowl and sprinkle over the vegetables. Tuck the unpeeled garlic cloves in with the veggies. Roast for 45-55 minutes until everything is fork-tender and the edges are crispy.
2. Blend Everything: Into a blender add the scooped-out flesh of the sweet potatoes, the roasted onion, carrots, and squeeze the garlic out of the peels into the blender too. Add in 2 cups of broth and blend until smooth. Add in 2 more cups of broth and blend again until smooth. 
3. Simmer: Once fully blended, add the soup to a large pot and warm over medium-low heat until hot enough to serve. Alternatively, blend everything together in the pot using an immersion blender and then warm over medium-low heat.

Tips & tricks on how to make sweet potato carrot soup

To ensure this sweet potato carrot soup turns out perfectly smooth and has big flavour, focus on roasting the vegetables thoroughly and getting the most flavour out of these simple ingredients.

Roast before blending: Roast your halved sweet potatoes, carrots, onions, and unpeeled garlic cloves on a baking sheet with the olive oil and spices until caramelized. This develops a rich, charred sweetness that can’t be matched if you boil or steam the veggies.

Bloom the spices: Make sure you add the paprika, oregano, and chili flakes directly to the oiled vegetables before roasting – not after. The heat wakes up their essential oils and adds a tonne of flavour. 

Blend and adjust: Add the roasted veggies, garlic and broth to a stand blender or use an immersion blender directly in the pot. Start by blending with 2 cups of broth. Blend for at least 1 to 2 minutes to ensure the veggies become completely smooth. Then add 2 more cups of broth. If the soup feels too thick, slowly add more broth ¼ cup at a time, until it’s reached your preferred consistency.

Watch your topping: When making the optional topping, toast the pecans with the butter, brown sugar, cinnamon, and chili flakes over medium-low heat. Brown sugar burns quickly, so stir constantly for just 2 to 3 minutes until they are fragrant and glossy, then remove from the heat immediately.

Variations and substitutions

Topping Ideas

Crispy & Crunchy: Try adding my home made croutons, or swapping the pecans directly for walnuts or hazelnuts.

Nut-Free: If you have a nut allergy but still want that sweet-and-spicy crunch, swap the pecans for raw pumpkin seeds (pepitas) or sunflower seeds. They toast beautifully in the skillet with the butter and brown sugar. Or swap out the pecan topping for my Pumpkin Seed Topping (pumpkin seeds, brown sugar kosher salt, paprika and extra virgin olive oil).

Low-Sugar Savoury: Skip the brown sugar in the pecan topping. Instead, toast the pecans with olive oil, and try adding rosemary, salt, and cayenne pepper.

Dietary Substitutions

Make it Vegetarian: Simply swap the chicken broth for vegetable broth.

Make it Vegan: Swap the chicken broth for vegetable broth and replace the butter in the pecan topping with coconut oil or a plant-based butter and don’t add the cheddar cheese. Instead try stirring in 2–3 tablespoons of nutritional yeast to create that nutty cheesy flavour.

Produce Variations

Vegetable Swap: If you don’t have enough sweet potatoes, you can easily substitute up to half of the weight with butternut squash or add more carrots. 

Additional Produce: Roast one peeled, cored and halved apple or a pear with the other veggies, it adds a bright touch that you didn’t know you needed. You can also add a small nob of fresh ginger to the vegetables before roasting to add a zippy warmth.

An Extra Kick

Smoky heat: If you like a little heat, swap the paprika for smoked paprika or blend 1 small chipotle pepper directly into the soup. The smoky heat cuts through the natural sweetness of the sweet potatoes nicely. 

How to store and reheat

If you have leftovers, refrigerate in an airtight container for up to 3 – 4 days. Reheat soup in a pot over medium heat, stirring occasionally, until heated through. Alternatively, freeze the soup for up to 2 months.

FAQs

More soup recipes to love from the blog

• The Best Creamy Potato Soup
• Roasted Butternut Squash and Apple Soup
• Roasted Cauliflower Soup

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Roasted Sweet Potato & Carrot Soup with Pecan Topping

A comforting blend of roasted sweet potatoes and carrots, this soup is elevated with a crunchy pecan topping for the perfect balance of flavor and texture.

Course Soup

Cuisine american-inspired

Keyword pecan, soup, sweet potato

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4

Author Jess

Ingredients

For the soup

• 1 large yellow onion, peel removed and halved
• 2 medium carrots, peeled and cut in half lengthwise
• 3 garlic cloves, unpeeled
• 4 tbsp extra-virgin olive oil
• 1 1/2 tsp paprika
• 1 1/2 tsp dried oregano
• 1 1/2 tsp kosher salt
• 1/2 tsp ground pepper
• Pinch of chili flakes
• 900 g (2lb) sweet potatoes (about 2 large sweet potatoes, halved)
• 4-5 cups chicken or vegetable broth
• 3/4 cup freshly grated sharp cheddar cheese plus more for serving
• fresh minced rosemary for garnish

For the pecan topping (optional)

• 1 tbsp butter
• ½ cup chopped pecans
• 1 tsp ground cinnamon
• ½ tsp chili powder
• 1 tbsp packed brown sugar
• 1/2 tsp kosher salt
• Pinch of chili flakes

Instructions

• Preheat the oven to 400°F (200°C).
• Line a large baking sheet with parchment paper. Add the peeled and halved onion, halved carrots and garlic cloves to the baking sheet. Drizzle with the olive oil and use a brush or your hands to make sure everything is coated.
• In a small bowl mix the paprika, dried oregano, salt, pepper and chili flakes together.
• Sprinkle the seasonings over the cut side of the sweet potatoes and put them cut side down onto the baking sheet. Prick the skin side of the sweet potatoes with a fork a few times.
• Roast everything for 45-55 minutes or until everything is fork tender, especially the sweet potatoes. Start checking around the 40 minute mark as it will depend on the size of the sweet potatoes you use.
• Once everything is done roasting, set aside until cool enough to handle.
• If making the pecan topping: In a small frying pan, melt the butter over medium heat. Once melted and bubbling, stir in the pecans to coat with butter and then stir in cinnamon, brown sugar, chili powder, salt and chili flakes. Cook 2-3 minutes and remove from the heat and set aside on a plate to cool.
• Into a blender add the scooped out flesh of the sweet potatoes, the roasted onion and carrots. Squeeze the garlic out of the peels into the blender too. Add in 2 cups of chicken or vegetable broth and blend until smooth. Add in 2 more cups of chicken broth and blend again until smooth. Once fully blended, add the soup to a large pot and warm over medium-low heat until hot enough to serve. Alternatively, blend everything together in a pot using an immersion blender and then warm over medium-low heat.
• Stir in the ¾ cup freshly grated cheddar cheese until combined. Taste and adjust seasoning with more salt and pepper if desired.
• Add up to 1 cup more broth if you like a less thick soup.
• Serve the soup in bowls topped with the pecan topping (if using), more shredded cheddar cheese and fresh minced rosemary.

The post Roasted Sweet Potato & Carrot Soup with Pecan Topping appeared first on Cooking in my Genes.

This parsnip soup is the ultimate hearty, cozy, winter meal but made lighter without the use of cream.

Instead, we add white beans for creaminess, just like I do in my broccoli & cheddar soup.

Why you’ll love this parsnip soup

• Seasonal: The soup recipe uses in-season, budget friendly ingredients.
• Plant-Protein: It’s packed with plant-based protein and fibre.
• Dietary needs: It can easily be made vegan and is naturally gluten and dairy-free.

Ingredients & equipment needed

Ingredients

Extra-virgin olive oil: Using a high-quality olive oil will add a richness to this soup.

Yellow onion: This versatile onion will turn soft and sweet when cooked.

Parsnip: This cream-coloured root vegetable looks like a white carrot but has a surprisingly sweeter and more earthy flavour – it is the star!  

Carrots: Turns soft sweet when cooked and complements the parsnip beautifully. 

Granny Smith Apple: This crisp, bright green apples tartness will balance the natural root vegetable sugars.

Garlic Cloves: When sweated down adds savory/sweet element.

Chicken Broth (Vegetable Broth): A flavorful broth that makes a perfect soup base.  

Cannellini or White Navy Beans: These creamy white beans are soft and will absorb all the flavours. Plus, they make the soup creamy without the use of cream!

Seasonings: Kosher Salt (coarse cooking salt), Ground Black Pepper (fresh ground is best), Ground Nutmeg (a little goes a long way), Chili Flakes (adds spicy kick), Dried Thyme and ground cumin (for some warmth).

Garnishes: Fresh Thyme leaves (a hearty and bright addition), Toasted Hazelnuts (adds an earthy crunch)

Equipment

Dutch Oven: A Dutch oven is ideal for making soups as their heavy cast-iron walls provide excellent heat retention and even distribution, allowing your ingredients to simmer gently without scorching.

Immersion or Standup Blender: You can use either an immersion blender or a stand blender to finish this soup beautifully. An immersion blender lets you blend directly in the pot for quick cleanup, while a stand blender provides more power for a smoother texture.

Why use beans in this recipe?

Swapping dairy for white beans in a pureed soup is a simple trick that boosts nutrition without sacrificing texture. And when blended, mild varieties like cannellini or navy beans transform into an incredibly smooth, velvety puree. They also pack a naturally healthy punch!

Why we love these beans!

• They add plenty of protein and dietary fibre
• They blend up like a dream and create a thick, creamy soup without thickeners or dairy
• They keep this soup naturally gluten and dairy-free!

Preparing the vegetables for this soup 

To get the absolute best flavour and texture from this soup, follow the below steps.

• Peel your carrots, apples and parsnips thoroughly. If your parsnips or carrots are really large, cut length ways and remove the centre (the woody centre can be stringy and bitter, and won’t blend well). Be sure to remove all the apple seeds and tough centre, leaving only the apple flesh.
• Chop your carrots, apples and parsnips in uniform pieces – this will ensure they cook at the same rate. 
• Finely dice your onion and garlic, this will cut their cooking time and help them blend into your soup.

Serving suggestions and garnish ideas

To finish off this simple parsnip soup, the skies the limit. You can keep it classic or elevate it something extra special with a variety of toppings. Garnish with intention – Because pureed soup is completely smooth, adding some texture on top is creates balance. I love to mix and match depending on my mood!

Give it some texture by adding:

• Toasted chopped hazelnuts, walnuts, or pumpkin seeds (pepitas), they complement the earthy flavour of the soup.
• Make my homemade croutons, they add the perfect crunch.
• Crumble some crispy bacon bits or fried prosciutto to add a salty touch.

Brighten it up by adding:

• A sprinkle of minced fresh thyme, chives, or microgreens add a fresh pop and bright green color.
• Crispy fried Sage leaves (fry whole sage leaves in olive oil for 5 seconds until crisp).

Make it something surprising by adding:

• A swirl of high-quality extra virgin olive oil, white truffle oil, or smoky chili oil for something unexpected.
• A tiny drizzle of pure maple syrup or a balsamic glaze reduction will complement the fall flavours.

My other favourite combinations

• The Fall Favourite: Toasted hazelnuts + fried sage leaves + a drizzle of maple syrup
• The Savory Classic: Crispy bacon + minced chives + a crack of fresh black pepper
• The Elevated Bowl: White truffle oil + (my) garlic croutons + microgreens

Tips and tricks

Here are my tried and true tips and tricks for texture, flavour and serving your parsnip soup.

Texture

Rinse your beans thoroughly: If using canned white beans, rinse thoroughly under cold running water before adding them to the pot. This ensures a clean flavour and prevents the soup from getting a chalky texture.

Use a high-powered blender: For an ultra-luxurious, restaurant-quality texture, a stand blender will work a bit better than an immersion blender. It depends on what you have on hand and the texture you’re looking for. I go for the immersion blender as its less clean up. 

Please ensure to note: When blending anything hot in a stand blender, remove the center plastic piece of the lid and cover it with a clean dish towel. This allows steam to escape so pressure doesn’t build up and blow the lid off. Which means even more clean-up!

Flavour

Take your time: Ensure your carrots, apples and parsnips are fully cooked, and very tender. Sweat your onions and garlic, letting them cook slowly until sweet and translucent creates a deep savoury foundation that balances the parsnips.

Bloom your spices: When adding spices like nutmeg, black pepper (and anything else you’re going with), toast them directly in the oil with the onions and garlic for a minute or so before adding any liquid. This wakes up the essential oils and deepens the flavour.

Variations and substitutions

Fruit and Vegetables

• You can easily swap Granny Smith apples for Honey Crisp apples, or even a pear if thats whats available.
• The yellow onion can be swapped for a Vidalia or Spanish onion (sweeter) or a white onion (sharper).
• Cannellini or White Navy beans can be swapped out for a Great Northern White bean.

Flavours and Spice

• Stir in 1 tablespoon of yellow curry powder and a pinch of ground ginger while cooking the onions for an middle eastern touch.
• Add a dash of smoked paprika or a chipotle pepper in adobo sauce for a smoky kick.
• Or add fresh sprigs of thyme, rosemary, or a bay leaf while sweating down the vegetables for a deep savoury flavour (remove before adding to the blender). 

How to store and reheat

Storage

Refrigerating: Let the soup cool completely, pour it into an airtight container, and refrigerate for up to 4 to 5 days.

Freezing: This soup freezes beautifully because it contains no dairy. Let the soup cool completely, then pour into freezer-safe bags or containers, leaving an inch of space for expansion, and freeze for up to 3 months. 

Reheating

Important Texture Tip: Because of the natural starches in the beans and parsnips, the soup will thicken significantly as it sits in the fridge or freezer. When reheating, ensure to stir in a splash of broth, water to loosen it back up to your preferred consistency.

Stovetop (recommended): Thaw your frozen soup container overnight in the fridge before reheating. Pour your soup into a pot and heat over medium-low on your stove top, stirring occasionally, until hot. Add extra broth or water to loosen the soup to your preferred consistency.

Microwave: Place a portion in a microwave-safe bowl, cover it with a paper towel, and heat in 1-minute intervals, stirring in between, until hot.

FAQs

More seasonal soups to love from the blog

• Roasted Cauliflower Soup
• Simple Potato Leek Soup
• Easy Chicken Pot Pie Soup

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Creamy Parsnip Soup With Carrots & Apples (No Cream)

Warm up your day with this easy & delicious creamy parsnip soup that perfectly balances sweet and savory flavors in every comforting spoonful.

Course Soup

Cuisine french inspired

Keyword parsnips, soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Author Jess

Ingredients

For the soup

• 2 tbsp extra-virgin olive oil
• 1 small yellow onion chopped
• 1.25-1.5 lbs parsnips, (about 4 medium), peeled and chopped into ½ inch pieces
• 2 medium carrots, peeled and chopped into ½ inch pieces
• 1 granny smith apple, peeled and chopped into ½ inch pieces
• 2 garlic cloves, minced
• 1 tsp kosher salt
• 1/4 tsp ground pepper
• 1/4 tsp chili flakes
• 1/4 tsp dried thyme
• 1/4 tsp ground cumin
• 1/8 tsp ground nutmeg
• 6 cups chicken broth make it vegetarian with vegetable broth
• 14-15 oz can cannellini or white navy beans, drained and rinsed

Garnishes

• fresh thyme leaves
• toasted chopped hazelnuts
• extra-virgin olive oil

Instructions

• In a large dutch oven or large soup pot, over medium-high heat, add the olive oil. When the oil is hot, turn to medium heat. Add the chopped onion, chopped parsnips, chopped carrots and chopped apple. Sauté for 8-12 minutes, stirring occasionally, until the vegetables are starting to soften and turn golden brown.
• Add the minced garlic, salt, ground pepper, chili flakes, dried thyme, ground cumin and ground nutmeg. Stir and cook for 2 minutes.
• Pour in the broth. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 20 minutes with the lid mostly on, until the vegetables are quite tender.
• Add the white beans and cook for 5 more minutes.
• Remove the pot from the heat and use an immersion blender to blend until well combined and smooth. You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender.
• Put back on medium heat for a few minutes and adjust seasoning with more salt and pepper.
• Garnish with fresh thyme leaves, a drizzle of olive oil and toasted chopped hazelnuts and enjoy.

Notes

• You can easily swap Granny Smith apples for Honey Crisp apples, or even a pear if thats whats available.
• The yellow onion can be swapped for a Vidalia or Spanish onion (sweeter) or a white onion (sharper).
• Cannellini or White Navy beans can be swapped out for a Great Northern White bean.
• To make this nut-free, try topping with croutons like in my Roasted Cauliflower Soup

The post Creamy Parsnip Soup With Carrots & Apples (No Cream) appeared first on Cooking in my Genes.

I love using season fruit like figs, grapes and apples in my Fall appetizers. And, this one is no exception.

Tender, maple apples are the perfect companion to the crunchy crostini and creamy ricotta. It’s an appetizer bite for any occasion!

Why you’ll love these whipped ricotta crostini

• Fall flavours: The ultimate appetizer of Fall flavours to make during the cooler seasons.
• Bite-sized: An easy and no-fuss appetizer, these whipped ricotta crostini are perfect for a casual get-together or dinner party.
• Make-ahead: You can make all elements of this recipe ahead of time.

Ingredients needed

For the crostini: You will need a baguette sliced into 1/2 inch pieces. Then, brush the baguette slices on both sides before baking until crisp.

For the whipped ricotta: To make a creamy whipped ricotta blend full fat ricotta cheese, a pinch of salt and pepper, lemon zest and olive oil in a food processor.  Store in the fridge until ready to use.

For the apples: Sauté crispy honeycrisp apples with butter, ground cinnamon, ground nutmeg, vanilla extract and maple syrup. Sprinkle finely chopped walnuts and fresh thyme leaves to garnish!

Key steps to making this crostini appetizer

Toast the baguette: Toast slices of baguette on a baking sheet in the oven to make crispy crostini.

Whip the ricotta: Whip the ricotta until smooth and creamy. Store in the fridge until ready to use.

Sauté the apples: Make the maple apples by sautéing until fork-tender and seasoning with vanilla extract, ground cinnamon and ground nutmeg. Let the apples cool.

Assemble the crostini: Spread or pipe the ricotta onto the crostini. Top with the maple apples and garnish with walnuts and fresh thyme leaves.

Can I make the whipped ricotta without a food processor?

I’ve tested this recipe with a food processor but you can also use a stand mixer or electric hand mixer with the whisk attachment. Note, you may need to whip the ricotta a minute or two longer compared to using a food processor to make sure you get a smooth texture. It will however turn out just as delicious but it may need a bit more time to become creamy!

Tips & tricks

Type of ricotta: The ricotta cheese you use should be full-fat / whole milk to get the best whipped, luscious, silky ricotta.

Store the whipped ricotta in the fridge: While you wait for the apples to cool to room temperature, store the whipped ricotta in the fridge so the consistency stays firm enough for spreading or piping onto the crostini.

Let the apples cool: It’s important to let the apples cool, at least to room temperature as the hot apples will make the ricotta melt off the crostini.

Variations & substitutions

Honey: If you don’t have maple on hand, honey can work in a pinch!

Add some spice: Elevate these further with a little drizzle of hot honey before serving. The sweet-spicy mix of flavours is so good!

Serve as a dip: Instead of creating individual crostini, make this into a dip like my whipped ricotta and roasted grapes instead! Simply make the whipped ricotta and spread on a plate or in a shallow bowl. Once the apples are cooked and cooled, top the ricotta with the apples and then garnish with the walnuts and fresh thyme leaves. Serve with the crostini for dipping and enjoy!

Nuts: If you have a walnut allergy (or other nut allergy), a good substitute for the walnuts is toasted pepitas (pumpkin seeds) or sunflower seeds.

Sliced apples: Try slicing the apples (instead of dicing) for a different presentation – just like I do in my maple-apple baked brie recipe!

How to store and make-ahead

Make-ahead:

• Make the whipped ricotta ahead of time and store in the fridge for up to 1 day. Keep in the fridge until ready to assemble the appetizer.
• The crostini can be made one day ahead. Let cool completely and then store in an airtight container.
• Make the apples the day of – they can be made 1-2 hours before assembling the crostini. This keeps the flavours the most fresh!

Storage:

• The whipped ricotta can be made one day ahead and stored in an airtight container in the fridge until ready to use.
• Toast the baguette to make the crostini. Let cool completely and then store in an airtight container for 1 day.
• The appetizer is best enjoyed the day it’s made!

FAQs

More whipped ricotta recipes to enjoy from the blog

• Whipped Ricotta with Roasted Grapes & Hazelnuts
• Quick Whipped Ricotta Dip with Hot Honey Appetizer
• Spring Whipped Ricotta Dip with Honey & Pistachios

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Whipped Ricotta Crostini with Maple Apples, Walnuts & Thyme

These whipped ricotta crostini are topped with maple-glazed apples, walnuts & fresh thyme for an irresistible appetizer bite for any occasion.

Course Appetizer

Cuisine american-inspired

Keyword crostini, whipped ricotta

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 – 10 people (20 crostini total)

Author Jess

Ingredients

For the crostini

• 20 slices of baguette, ½ inch slices
• extra-virgin olive oil

For the whipped ricotta

• 450 grams full fat ricotta cheese (about 2 cups)
• 1/4 tsp kosher salt
• pinch ground pepper
• 1 tbsp lemon zest (from about 1 large lemon)
• 1 tbsp olive oil

For the toppings

• 2 tbsp butter
• 2 medium honeycrisp apples
• 1 1/4 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 tsp vanilla extract
• 2 tbsp maple syrup
• 1/4 cup finely chopped walnuts
• fresh thyme leaves

Instructions

Make the crostini

• Preheat the oven to 375 F and line a baking sheet with parchment paper. Place the slices of baguette on the baking sheet. Brush both sides with olive oil. Bake for 5 minutes, flip and bake for another 5 minutes. Remove the crostini to a serving tray and set aside.

Make the whipped ricotta

• In a food processor or high speed blender add the ricotta, salt, pepper, lemon zest and olive oil.  Blend on high speed until smooth and creamy, about 1-2 minutes, scraping down the sides of the food processor as needed. Set aside in the fridge until ready to assemble the crostini.

Make the apples

• Add 2 tablespoons of butter to a medium-sized pan over medium heat. When the butter is melted, add the diced apple, ground cinnamon and ground nutmeg and stir to combine. Cook the apples over medium heat, stirring often, until fork tender and softened, about 8-10 minutes. *If you notice the apples starting to brown too much, turn to medium-low heat*

  Once the apples are softened, add the vanilla extract and maple syrup to the pan and cook for 2 more minutes, stirring a few times. Remove the pan from the heat and spoon the apples into a bowl to cool.

Assemble the crostini

• Once the apples are fully cooled, assemble the crostini. Spread the whipped ricotta (or you can pipe the ricotta onto the crostini for a fancier presentation) onto the crostini, dividing evenly between the slices. Spoon the cooled maple apples onto the ricotta layer and then garnish with walnuts and fresh thyme leaves.

Notes

• Make sure to use full fat (whole milk) ricotta for the best whipped ricotta texture.
• A good substitute for Honey Crisp apples are Ambrosia, Fuji or Pink Lady apples.
• Make the whipped ricotta ahead of time and store in the fridge for up to 1 day. Keep in the fridge until ready to assemble the appetizer.

The post Whipped Ricotta Crostini with Maple Apples, Walnuts & Thyme appeared first on Cooking in my Genes.

With appetizers like baked brie to bite-sized appetizers and of course dips, you’re sure to find an easy appetizer for your Thanksgiving gathering.

Flavour pairings you will find in these appetizers

• Apples, pears and brie or goat cheese
• Butternut squash and sage
• Cranberries, pecans and orange
• Mozzarella or goat cheese with fresh herbs
• Brie cheese and seasonal jams
• Grapes and hazelnuts
• Sage and prosciutto

Ingredients needed for Thanksgiving appetizers

Generally, these are some of the most used ingredients for all of the Thanksgiving appetizers below:

Cheese: A variety of cheeses like brie, camembert, ricotta, feta, goat cheese and cheddar are found in the appetizer recipes below. And, don’t forget Boursin cheese!

Nuts: You’ll find pecans, walnuts and pistachios as crunchy elements. If you have a nut allergy, the specific recipes will give you substitutions.

Crostini (toasted baguette): Crostini is one of my go-to vehicles for dipping into any appetizer. All you need is a baguette sliced into rounds, a little bit of olive oil and a hot oven to make homemade crostini.

Fruits & Vegetables: Think seasonal fruits and vegetables like apples, pears, cranberries, pumpkin and butternut squash. And, dates are another favourite of mine to use in appetizers.

Fresh Herbs: Most of my appetizers are garnished with fresh herbs for that perfect finishing touch.

Baked brie (and baked camembert)

Baked brie is one appetizer I make on repeat! It’s so versatile and pairs so well with Fall flavours. And, if you haven’t tried baked camembert, it’s a must-make too. Camembert is a soft cheese with a creamy texture from Normandy (France). It tastes more earthy than brie cheese, and a bit nutty. It’s a great warm cheese appetizer too.

Baked Brie with Maple Cinnamon Apples and Pecans

This Baked Brie with Maple Cinnamon Apples & Pecans is the ultimate easy appetizer for Fall. Enjoy tender apples & creamy brie in each bite!

Check out this recipe

Easy Cranberry Pecan Baked Brie (holiday appetizer)

This easy cranberry pecan baked brie is a festive appetizer for the holiday season! You only need 5 key ingredients plus a garnish to make it!

Check out this recipe

Quick and Easy Maple Pecan Baked Brie Appetizer

This Maple Pecan Baked Brie is a perfect appetizer for Fall and Winter gatherings! Easily made with just 6 ingredients & best enjoyed warm.

Check out this recipe

Pear & Walnut Baked Brie

This Pear & Walnut Baked Brie is one of the easiest appetizers you'll ever make. Pears, honey and walnuts go beautifully with the melty brie!

Check out this recipe

Baked Camembert Recipe (3 Easy Flavor Variations)

Elevate your appetizer game with this simple baked Camembert recipe, featuring three delicious flavor variations that are perfect for any season.

Check out this recipe

Quick Thanksgiving appetizer bites

When you need a quick Thanksgiving appetizer with minimal effort, these recipes do just the trick.

Easy and Quick Holiday Brie Crostini Appetizers

Make these quick holiday brie crostini appetizers in 10 minutes! Top with seasonal jams, nuts & a honey drizzle for the perfect holiday bite.

Check out this recipe

Roasted Feta Stuffed Dates Appetizer with Walnuts

Make these Feta Stuffed Dates with walnuts in under 30 minutes! These roasted dates are the perfect appetizer for Thanksgiving and Christmas.

Check out this recipe

Easy Pear & Goat Cheese Crostini Appetizer with Honey

Make these pear appetizers in under 20 minutes! Crostini topped with goat cheese, sliced pear, toasted almonds & honey are the perfect bite.

Check out this recipe

Marinated Mozzarella Balls with Garlic, Lemon & Herbs

This Marinated Mozzarella Balls appetizer is bursting with garlic, lemon & fresh herbs! Just 5 minutes to prep and 30 minutes to marinate.

Check out this recipe

Easy appetizer dips for Thanksgiving

I love a dip appetizer when entertaining. They’re easy to make and most recipe elements are easy to prep ahead of time. Many of these dips have whipped feta or ricotta or goat cheese bases which lend well to Fall flavors.

Quick Whipped Ricotta Dip with Hot Honey Appetizer

Make this creamy whipped ricotta dip with hot honey for a quick & delicious appetizer! Top with rosemary & walnuts, for savory & sweet bite!

Check out this recipe

Butternut Squash Crostini Appetizer with Crispy Sage

This divine Butternut Squash Appetizer is made for holiday gatherings! Served on crostini it's the best sweet & savory bite guests will love.

Check out this recipe

Easy Garlic & Herb Cheese Holiday Appetizer

Make this easy cheese appetizer for your guests in under 10 minutes! With garlic & herb Boursin cheese, fresh herbs, walnuts & lemon, it's a joy to share.

Check out this recipe

Whipped Ricotta with Roasted Grapes & Hazelnuts

This Whipped Ricotta with Roasted Grapes is sweet and savory, a true delight! A perfect appetizer for entertaining in the Fall & Winter!

Check out this recipe

The Best Cranberry Whipped Feta Dip (holiday recipe!)

This quick & delicious cranberry whipped feta dip is the perfect holiday appetizer! Make it with just 10 ingredients & under 20 minutes!

Check out this recipe

Quick Pumpkin Whipped Feta Dip with Crispy Sage

This Pumpkin Whipped Feta Dip takes only 15 minutes to make! Packed with Fall flavours, pumpkin-lovers will love this pumpkin appetizer!

Check out this recipe

Easy 3 Ingredient Boursin Appetizer with Fig Jam

Make this easy Boursin Appetizer in just 5 minutes with just 3 simple ingredients! Boursin cheese, fig jam and pistachios is all you need.

Check out this recipe

Puff pastry can do everything

I keep puff pastry in my freezer because it’s so versatile! Many of these puff pastry appetizers can be made ahead of time too which is perfect when prepping for Thanksgiving.

5-Ingredient Puff Pastry Cheese Twists with Gruyère

These 5 ingredient Puff Pastry Cheese Twists are the perfect make-ahead appetizer! Serve with hot honey, mustard or on a cheeseboard.

Check out this recipe

Prosciutto, Sage & Gruyere Puff Pastry Pinwheels

Make these Prosciutto, Sage & Gruyere Puff Pastry Pinwheels appetizer with just 5 key ingredients! They're a perfect savoury appetizer bite!

Check out this recipe

Easy Cranberry Goat Cheese Puff Pastry Swirls

These Cranberry Goat Cheese Puff Pastry Swirls are the perfect holiday appetizer! You only need 6 ingredients to make this easy appetizer.

Check out this recipe

Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

For a quick and impressive appetizer make these Apricot Jam & Gruyere Cheese Puff Pastry Bites! All you need is 6 ingredients & 30 minutes!

Check out this recipe

More Thanksgiving recipes to love from the blog

• Easy Lemon & Herb Butter Roasted Turkey
• How To Make Whole Roasted Carrots (With Flavor Variations)
• How To Make The Best Creamy Boursin Cheese Mashed Potatoes

The post 20 Thanksgiving Appetizers Everyone Will Love appeared first on Cooking in my Genes.

They pair with chicken, beef, pork, salmon – truly whatever you’re making. Try with one of my easy chicken recipes, like Crockpot Marry Me Chicken, Sheet Pan Pomegranate Chicken with Brussels Sprouts or my Healthy Baked Lemon and Herb Chicken. 

Why you’ll love this recipe

• Built-in gourmet flavor: The Boursin Garlic & Fine Herbs Cheese does all the heavy lifting. No peeling garlic, or chopping herbs.
• Ultra-creamy and velvety texture: Boursin melts effortlessly into warm dishes, and when combined with butter and milk turns the potatoes into a creamy dream. 
• Less ingredients & less work: Because the cheese is already perfectly seasoned and creamy you get to skip long ingredient lists and steps. You only need potatoes, butter, milk, salt, pepper, and your Boursin of choice. 
• Perfect anytime: This dish is the ultimate side dish, as its easy to adapt to your mains and is impressive any day of the week. You can make it ahead of time during the holidays or busy weeknights.

What is Boursin cheese?

Boursin is a creamy, crumbly, French cow’s milk cheese. It is perfectly spreadable and melts beautifully into warm dishes. It traditionally features garlic and fine herbs, but you can find a variety of flavors at your local grocery store. 

Ingredients needed

Yukon gold potatoes: They have a naturally creamy, buttery texture. 

Unsalted butter: Helps control the salt in the dish.

Whole milk: Also known as homogenized milk, it has a 3.25% fat content.

Garlic & Fine Herbs Boursin cheese:  A MUST to make these mashed potatoes!

Salt & pepper: The only seasonings you need.

What types of potatoes that make the best mashed potatoes

The best potatoes for mashed potatoes are Yukon Golds or Russets (aka Idaho).  

Why?

Yukon Golds are naturally buttery, and creamy. They add a level of creaminess that can’t be duplicated. They also hold onto added butter and cream well without turning watery. You can leave the skins on for a rustic look and extra texture – but I don’t recommend that for this recipe.

Russets (aka Idaho), create a light and fluffy mashed potato that absorbs dairy easily. I always peel Russets, their skins are tough and won’t mix well, even if you’re looking for a different texture.

Avoid using Red Potatoes. They have high water and starch content that won’t work well, and will leave you disappointed. I’ve tried it so you don’t have to!

Key steps to make Boursin mashed potatoes

1. Peel and chop your potatoes into consistent sized pieces – 1 inch pieces.
2. Bring a large pot of water to a boil, salt it well.
3. Cook your potatoes until fork tender.
4. Put the cooked potatoes through a ricer or mash them. 
5. Warm the milk, butter, Boursin, salt and pepper in a saucepan. 
6. Add the riced/mashed potatoes to the warmed Boursin mixture and stir to combine. 
7. Taste test – adjust seasoning as needed and feel free to add more butter or a little extra milk if you’d like more creaminess. Garnish with a drizzle of warmed butter, or chopped fresh chives or parsley.

What if I don’t have a potato ricer, what can I use instead?

You can use a standard potato masher, a fork or an electric hand mixer. Whatever you have on hand – just don’t over mix.  

If you’re using standard potato masher, press straight down and move around the pot. Do not over-mash or twist the masher.

A large metal serving fork works well for smaller batches, just mash them against the sides of the hot pot.

And if you have an electric hand mixer, fluff up the potatoes on low speed first then add in the warm ingredients just until they are combined.  

What to serve with mashed potatoes 

These creamy mashed potatoes are the perfect side dish for practically anything you have on this weeks menu! 

They pair with chicken, beef, pork, salmon – truly whatever you’re making. I’d recommend trying them with one of my quick and easy chicken recipes, like Crockpot Marry Me Chicken, Sheet Pan Pomegranate Chicken with Brussels Sprouts or my Healthy Baked Lemon and Herb Chicken. 

Or, pair with my Easy Lemon & Herb Butter Roasted Turkey for a special occasion like Thanksgiving or Christmas.

Tips & Tricks 

The way you cook your potatoes and how you mix them will be the difference between a creamy, flavorful side dish and one that falls flat. 

• Start your potatoes in cold, generously salted water (think pasta water), and cut your potatoes into consistent sizes. 
• Once your potatoes are fork-tender, drain them and return them to their empty cooking pot. Then return the potato filled pot to the burner for 1 to 2 minutes, over a low heat. Shake the pot gently while on the burner. You will see steam escape; this removes any excess water and prevents your potatoes from being watery and lets them soak up maximum flavor.
• Always warm your butter and milk or cream before adding into your potatoes, the cold fats won’t mix properly and will cool down your hot dish.
• Avoid over mixing, ensure to mix ingredients until just combined. And never use a food processor, stand mixer or a blender. Over mixing and high speeds turns potato starches into a gummy mess.

Variations & other flavor ideas

Potatoes are the perfect blank slate – they are delicious on their own, but why not add a flavor combo you’re craving?

I usually simmer a few smashed garlic cloves or springs of thyme, rosemary or other fresh herbs I have on hand, directly in my milk and butter mixture, then strain them out before pouring the liquid into the potatoes. But by using any one of the Boursin Cheese flavors, I’ve been saving myself this step and getting that extra creaminess and flavor from the Boursin instead. It’s been game changing.

You can follow this recipe and swap out the Garlic Herb Boursin for the Rosemary & Black Garlic, Black Truffle & Sea Salt (just omit the additional salt), Caramelized Onion & Herbs, Shallot & Chive or Basil & Chive Boursin flavors. They all work beautifully with the measurements provided. 

How to store and make-ahead

You can easily make these creamy Boursin Cheese mashed potatoes ahead of time for an easy weeknight side, a dinner party or big holiday meal. For best texture and flavor, you can make ahead a maximum of 2 days, as you’ll want them to be their freshest.

Storage 

Refrigerator: Let the mashed potatoes cool completely to room temperature and store in an airtight container. I recommend pressing a piece of plastic wrap directly onto the surface of the potatoes before closing the lid to prevent drying. These will keep for 4 days in total, so if you made them ahead of time, adjust the time they will be good for. 

Freezer: After cooling to room temperature, the mashed potatoes should be frozen in plastic freezer bags by pressing all the air out and flattening before sealing. This will prevent any additional drying out, and save freezer space 

Reheating

When reheating your leftovers from the fridge or the freezer (let them thaw completely), the potatoes will look dry at first. Always stir in a splash of milk, cream, or a spoonful of butter when reheating to restore their texture.

Stovetop (preferred): Place the potatoes in a saucepan over low-to-medium Stir frequently so the bottom doesn’t scorch.

Oven (best for a large batch): Place potatoes in a buttered baking dish. Cover tightly with foil. Bake at 350°F for 20–30 minutes until hot throughout.

Slow Cooker (most convenient): Add your potatoes to a buttered slow. Cover and heat on Low for 2 hours, stirring occasionally. Once hot throughout, switch it to the “Warm” setting for serving.

Microwave (fastest): Place potatoes in a microwave-safe bowl. Cover with a damp paper towel. Microwave in 1-minute bursts, stirring well between each burst to heat evenly.

FAQs

More side dishes to enjoy from the blog

• How To Make Whole Roasted Carrots (With Flavor Variations)
• Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish
• Roasted Cauliflower with Orange Tahini (side dish)

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How To Make The Best Creamy Boursin Cheese Mashed Potatoes

Elevate your side dish game with these creamy Boursin cheese mashed potatoes! Impress every guest with this flavorful mashed potato recipe.

Course Side Dish

Cuisine american-inspired

Keyword boursin cheese, mashed potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 -8 people

Author Jess

Ingredients

• 3 lbs Yukon gold potatoes, peeled & chopped into 1 inch pieces
• 1/2 cup unsalted butter
• 1 1/2 tsp salt
• 1/4 tsp ground pepper
• 1/2 cup whole milk
• 1 package (5.3 ounces / 150 grams) Garlic & Fine Herbs Boursin cheese

Instructions

• Place the potatoes into a large pot with a generous pinch of salt and cover with water. Bring to a boil and cook until fork tender, 20 to 25 minutes.
• Once potatoes are cooked, remove from the heat and drain the water.
• Put the cooked potatoes through a ricer and set aside in a bowl. If you don’t have a ricer, mash the potatoes well in a bowl and set aside.
• Add the butter, salt, pepper, whole milk and Boursin cheese to the large pot over low heat. Stir to combine all of the ingredients together until the butter and Boursin have has melted and combined with the milk. Turn the heat off.
• Add the riced (or mashed potatoes) back to the pot and stir to combine. Taste and season with more salt and pepper if desired. Or, add more butter or milk if you need more creaminess.

Notes

• If you don’t have a potato ricer, you can use a standard potato masher, a fork or an electric hand mixer to mash the potatoes. Just don’t over mix.  
• You will typically find Boursin Cheese in the deli or specialty cheese section. It will likely be near other spreadable cheeses like goat cheese, of Brie.
• For a rich and creamy texture, the best potatoes to use are Yukon Golds. If you want a lighter and fluffier dish, Russet potatoes are best. Do not use Red potatoes, they will not work.

The post How To Make The Best Creamy Boursin Cheese Mashed Potatoes appeared first on Cooking in my Genes.

This easy side dish can be customized to your tastes with three flavor variations

I’d pair these roasted whole carrots with my Easy & Delicious One Pan French Onion Chicken Dinner for an easy weeknight win – or as an elegant side dish to my easy lemon & herb butter roasted turkey for a crowd. 

Why roasted whole carrots are a great side dish

• Deeper flavor: The higher temperature creates an irresistible, deep flavor, caramelizing the natural sugars and creating crisp, savory edges. 
• Effortless: This nutrient-packed staple is pairs effortlessly with any meal, from simple chicken to sophisticated holiday tables.
• Customizable: You can customize these carrots to your tastes with one of three flavor variations.

Ingredients needed for roasted whole carrots

Carrots: small/medium sized whole carrots (colourful if desired)

Extra-virgin olive oil: I love to use olive oil for these carrots but you can substitute with avocado oil

Seasonings: kosher salt, garlic powder, ground pepper and chili flakes is all you need for the base recipe

Flavor Variations

Carrots are a year-round staple in our house and make their way onto our table each season, with a little seasonal flair, of course. The light and bright garden herbs remind me of summer year-round, and the richness of dates and nuts makes me want to cozy up when the weather changes – no matter the time of year, carrots can be the star.

Once you’ve done a simple olive oil roast, toss your carrots in one of the below variations and enjoy!  

• Pistachios, mint and feta cheese – ⅓ cup chopped pistachios, 3 tbsp fresh minced mint, 1/3 cup crumbled feta cheese
• Honey, fresh thyme and almonds – 2 tbsp liquid honey, leaves from 3-4 sprigs of fresh thyme & ⅓ cup toasted almonds
• Dates, pistachios and parsley – 10 dates pitted and roughly chopped, ⅓ cup chopped pistachios, 3 tbsp fresh minced parsley

Key steps to make these carrots

Prep the carrots: Wash and trim the carrots (if the greens are still on) and if the carrots are large, slice them in half lengthwise. Preheat the oven and lined a large baking sheet with parchment paper. Place the prepared carrots on the baking sheet in a single layer.

Prep the flavor variation if using: If you’re using one of the three flavor variations, make sure to prepare those ingredients and set aside.

Roast the carrots: Bake the carrots until fork tender and starting to caramelize.

Finish the dish: Serve the carrots as-is or finish with one of the flavor variations.

How do you prepare carrots for roasting? (washing, peeling, and cutting) 

For whole roasting, the most versatile carrots are your standard grocery store bagged carrots. If you’re looking for something a bit more tender and sweet, bunches of small-medium carrots with their green tops attached are the best choice – and if you’re looking for a wow visual, rainbow/multi-coloured carrots are for you! 

• Avoid Bagged “Baby-Cut” Carrots: These are processed and stored in water; they have a high water content and will steam rather than caramelize, making it harder to get those crispy edges. 
• Wash and Scrub: Always rinse carrots under cold water and scrub well to remove dirt.
• Peel (Optional): You can leave the skin on for a more earthy flavor, but many prefer to peel them for a smoother look. Cooks choice!
• Trim the Tops: Cut off the green stems, but you can leave about an inch of the green for a refined restaurant-style appearance. 
• Split Large Carrots: If you have some larger carrots, trim down and slice so they’ll cook at the same rate. DRY your carrots off with a kitchen towel. Moisture prevents browning. 

Seasoning the carrots (oils, herbs, spices)

Oil is key: Toss the carrots generously in olive oil (or avocado oil, melted butter). The fat is essential to achieve browning.

Simple seasoning: At a minimum, use plenty of kosher salt and black pepper and enhance with garlic powder and a few chili flakes.

Herbs: For extra depth, try one of the flavor variations which use fresh herbs like thyme, parsley or mint.

Tips & tricks 

Roasting process (oven temperature, time, and tips):

• 400F = Slower, deeper roasting, great if you are cooking other dishes at this temp simultaneously. (25-30 minutes)
• 425F = Maximum caramelization; the “sweet spot” for crispy edges and tender centers. (20-25 minutes)
• 450F = Quick roasting; best for thin carrots or if you want a char-heavy finish. (15-20 minutes)

Group by Size: Check the size of your carrots – if you’re using a mix of sizes, keep an eye on the smaller carrots, as they may need to come out of the oven early. 

Don’t crowd: spread the carrots out on your dish, leaving space between them, if they’re layered and touching, they’ll steam and become mushy rather than roasting and caramelizing.

Checking for tenderness and caramelization

When are they done? Pierce the thickest part of a carrot with a fork or small knife. The fork should slide in easily with little to no resistance.

Are they caramelized? Look for deep golden-brown char marks, especially on the edges and the side touching the pan. If the carrots are tender but still look pale, you can pop them under the broiler for 1–2 minutes to quickly finish the browning. 

FAQs 

How to store and reheat

Store in the fridge: Leftover carrots can be stored in an airtight container in the fridge for up to 2 days.

Reheat in the oven: Reheat on a baking sheet in the oven at 400F for 5-10 minutes, until sizzling.

More easy side dishes to make from the blog

• Easy Sweet and Spicy Air Fryer Brussels Sprouts
• Roasted Cauliflower with Orange Tahini (side dish)
• Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

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How To Make Whole Roasted Carrots (With Flavor Variations)

Discover the simple steps to make perfectly roasted whole carrots that are tender & bursting with flavor. An easy side dish everyone will love!

Servings 4 -6 people

Author Jess

Ingredients

• 2 lbs small-medium, whole regular (or colorful) carrots, trimmed and scrubbed
• 3 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder
• ¼ tsp ground pepper
• ¼ tsp chili flakes

Flavor variation 1: Honey, thyme and almonds

• 2 tablespoons liquid honey
• leaves from 3-4 sprigs of fresh thyme
• ⅓ cup toasted almonds

Flavor variation 2: Pistachios, mint and feta cheese

• ⅓ cup chopped pistachios
• 3 tbsp fresh minced mint
• 1/3 cup crumbled feta cheese

Flavor variation 3: Dates, pistachios and parsley

• 10 dates pitted and roughly chopped
• ⅓ cup chopped pistachios
• 3 tbsp fresh minced parsley

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Trim the green tops off the carrots, leaving a bit of the green visible (if desired). If the carrots are quite large, make sure to slice them in half lengthwise before baking.
• Place the washed and trimmed carrots on the parchment paper lined baking sheet. Drizzle with the olive oil, salt, garlic powder, ground pepper and chili flakes and toss to combine.
• Spread the carrots into a single layer.
• Bake the carrots for 20 minutes, toss / flip and then bake for another 10-15 minutes, until the carrots are tender and starting to brown / caramelize. Serve as-is or use one of the flavor variations below for serving.

Flavor variation 1: Honey, thyme and almonds

• As soon as the carrots come out of the oven, drizzle with 2 tablespoons of honey and toss to combine. Serve topped with ⅓ cup chopped & toasted almonds and the leaves from 3-4 fresh sprigs of thyme.

Flavor variation 2: Pistachios, mint and feta cheese

• When the carrots come out of the oven, let sit for 5 minutes on the baking sheet. Then, place all of the whole roasted carrots on a serving platter and garnish with the chopped pistachios, fresh minced mint and crumbled feta cheese.

Flavor variation 3: Dates, pistachios and parsley

• When the carrots come out of the oven, let sit for 5 minutes on the baking sheet. Then, place all of the whole roasted carrots on a serving platter and garnish with the chopped pistachios, chopped dates and fresh minced parsley.

The post How To Make Whole Roasted Carrots (With Flavor Variations) appeared first on Cooking in my Genes.

While cream cheese is the base of this recipe, shaved gouda cheese adds a delightful flavor and texture.

I love to make easy cheese appetizers like this Sun-Dried Tomato & Herb Marinated Goat Cheese Dip and Easy 3 Ingredient Boursin Appetizer with Fig Jam. So, if you love these recipes, you’re sure to enjoy this gouda cream cheese spread too!

Why you’ll love this cheese spread

• Easy: You need just 9 simple ingredients to make this cream cheese dip.
• Quick: It only takes 10 minutes to make this flavorful cream cheese spread appetizer.
• Versatile: Use this spread in so many ways! As an appetizer, a spread for bagels or a dip for vegetables.

Ingredients needed to make this cheese appetizer

Plain cream cheese: block cream cheese works best in this recipe, softened so it’s easy to mix

Mayonnaise: mayonnaise adds to the creamy texture of this cheese spread

Gouda cheese: I like to use a medium gouda cheese for a bit more firm texture (when compared to a mild gouda)

Jalapeno: a diced jalapeno adds just a little spicy kick

Chives: minced fresh chives are a match made in heave with gouda and cream cheese

Spices: garlic powder, onion powder, kosher salt and black pepper round out the seasonings

Use block cream cheese

It’s important to use block cream cheese in this recipe instead of whipped cream cheese. The whipped cream cheese sold in grocery stores is too airy and will not combine as well as block cream cheese.

You will need 125 grams (or 4 ounces) of block cream cheese – it’s about half of a block.

How to soften block cream cheese

Room temperature: Cut the cream cheese into cubes and spread out in a bowl or on a plate. Let sit at room temperature for about 1 hour to soften.

Microwave: Add the 125 grams of block cream cheese to a microwave-safe plate.  Heat on medium-low for 15 seconds. Check to see if the texture has softened. If not, try an additional 10 seconds on medium-low.

Key steps to make homemade gouda cream cheese spread for crackers

Soften the Cream Cheese: Soften the cream cheese by using one of the methods above (room temperature or microwave).

Stir Everything Together: Add the softened cream cheese to a bowl with the rest of the ingredients and stir until combined.

Season to Taste: Taste and adjust seasoning with more salt, pepper or chives if desired.

To Chill (or Not): You can serve this right away, or let the flavors meld in the fridge for 30 minutes or overnight.

Tips & tricks

Gouda cheese: Gouda is a semi-hard to hard cow’s milk cheese. More mild gouda is softer in texture as compared to a medium-hard gouda with a more firm texture.

Crackers: A sturdy cracker is best for serving this spread. Pick a cracker that is more plain in flavor to let the flavors of the cheese spread shine through.

Chives: If you don’t have fresh chives, you can substitute with 2 teaspoons of dried chives

Jalapeno: If you don’t have a jalapeno on hand, try using 1/4 teaspoon red pepper flakes or chili flakes instead.

Take the chill off: If this spread is coming straight out of the fridge, I recommend leaving out for about half-hour to bring closer to room temperature. This will help when spreading the mixture onto crackers.

Substitutions and variations

Parsley: If you want to add extra fresh herbs, try 2 tbsp fresh chopped parsley.

Spice it up: If you want to make this dip spicier, use a habanero pepper instead.

Gouda: If you can’t find a medium gouda, a mild or older gouda will work. You will get a slightly different flavor profile but it will still be delicious!

Smoky: Instead of medium gouda, try a smoked gouda for a different flavor profile. Round out the smoky flavor with a pinch of ground paprika too!

What to serve with this cream cheese spread

You can use this gouda cream cheese spread in so many ways!

Cheese board: shape a cheese board or charcuterie board around this spread and add other accompaniments like grapes, sliced apple, crackers, nuts and prosciutto.

Sandwiches: use as a spread for bagels, bread or wraps.

Veggie board: this spread is delicious with crunch veggies like radishes, celery, carrots or cucumbers.

Cucumber bites: top thick round slices of cucumber with a dollop of this spread and extra chives for a quick appetizer bite.

FAQs

How to store: Make-ahead & refrigerate

Make-ahead: Make this cream cheese spread up to three days ahead and store in the fridge in an airtight container. Remove from the fridge for about a half hour before serving to bring it closer to room temperature – this helps for spreading onto crackers.

Refrigerate: Store in an airtight container in the fridge for up to three days.

More cheese dips to love from the blog

• Quick Whipped Herb & Garlic Goat Cheese Spread Recipe
• Sun-Dried Tomato & Herb Marinated Goat Cheese Dip
• Festive Holiday Cranberry Walnut Gouda Cheese Ball

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Easy Gouda Cream Cheese Spread for Crackers (make ahead)

This creamy Gouda and cream cheese spread is the perfect make-ahead appetizer, effortlessly elevating your crackers with rich, savory flavor in minutes.

Course Appetizer

Cuisine american-inspired

Keyword cheese, cheese spread, cream cheese, gouda

Prep Time 10 minutes minutes

Optional: Resting time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 cup

Author Jess

Ingredients

• 125 g (4 oz) softened plain block cream cheese
• 2 tbsp mayonnaise
• 1 cup shredded or shaved medium gouda cheese about 80-90 grams
• 1 small jalapeno, diced
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• 1/4 tsp kosher salt
• 1/4 tsp pepper
• 2 tbsp minced chives

Instructions

• To a medium bowl add all of the ingredients and use a spoon or spatula to mix together to fully combine.
• Optional: Place in the fridge for 30 minutes or up to overnight if making ahead. Otherwise, you can serve right away.
• Serve with crackers of choice or as a part of a cheese or charcuterie board.

The post Easy Gouda Cream Cheese Spread for Crackers (make ahead) appeared first on Cooking in my Genes.

What is brie cheese

If you love a rich, soft and creamy cheese – brie will be your new obsession. Brie is a cow’s-milk cheese from France, known for its buttery, creamy interior and soft white (and edible) rind.  Brie has a mild, rich, and earthy flavour. You can serve it at room temperature, sliced, or bake it to create a gooey dippable centre for your favourite crackers and breads. 

How to prepare brie cheese

Brie is super versatile – you can serve it at room temperature, baked plain, or bake it wrapped in a dough of your choice until its warm and gooey.   

If serving your brie at room temperature, you can cut the top of the rind of the wheel off exposing the centre for scooping. Or you can cut the wheel into wedges (again keeping the rind on) and spread it on crackers or a bread of your choice. 

If you’re baking your brie, you can bake as-is, scoring the top to allow maximum gooey-ness or wrap it in pastry – either technique creates a gooey dippable centre sure to satisfy. 

How to bake brie cheese

When baking Brie, you can bake it as-is (unwrapped) or encased in a pastry dough (wrapped).

Unwrapped: This method is quick, easy, and lets your toppings shine.

Preheat your oven: Preheat your oven to 375F

Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.

Prepare your cheese: Place the whole, unwrapped wheel in your dish and gently score the top rind with a sharp knife in a crisscross pattern without cutting the sides or bottom.

Top your cheese: Spread jam, jelly, or honey over the scored top, then sprinkle with nuts or herbs.

Bake it: Bake for 18-22 minutes, until the cheese wheel feels soft in the center when gently pressed. 

Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.  

Wrapped: This method wraps the brie wheel in a flaky, golden crust that seals in the melted cheese.

Preheat your oven: Set the oven to 400°F 

Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.

Prep your pastry: On a floured surface roll out puff pastry or phyllo dough wide enough to wrap the wheel of cheese. Spread jam, jelly or honey in the center of the dough.

Prep your cheese: Place the brie wheel on top of the jam, jelly or honey.

Wrap your cheese: Wrap the brie with the pastry by folding the corners over the cheese, working around in a circle to make a closed cheese package. You want to make sure the cheese is completely enclosed! Place it on your baking sheet of choice.

Finish your wheel: Brush the pastry with an egg wash (a mix of egg and a splash of water mixed together and brushed over the pastry, to give it a stunning shine).

Bake it: Bake for 25-30 minutes until the pastry is deep golden brown and crisp.

Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.   

Should you remove the rind from the brie before baking?

Ideally no, leave the brie rind on – it’s entirely edible and plays an important role.

Acts as a container: It holds the gooey cheese together during baking.

Adds flavour and texture: It provides a subtle earthy taste that contrasts with the creamy insides.

Saves time: Removing the thin, sticky rind is time consuming and wastes a lot of cheese!

The exception: If you absolutely dislike rind, slice off only the top layer before baking so you can scoop out the melted cheese while the sides and bottom maintain the structure.

Bakd brie topping variations for every season

Baked brie is the perfect year-round treat and is a welcome addition to any seasonal table. It pairs beautifully with fresh summer berries and honey, or warm fall cranberries and pecans. 

Topping your baked brie can be a fun mix and match experiment, I recommend choosing a sweet, a savory and a crunch option – cooks choice! 

Spring combinations: 

Try my recipe for The Best Blackberry Baked Brie 

Sweet: fresh blackberries, a berry jam, a drizzle of honey

Savory: a pinch fresh basil, thyme or rosemary

Crunch: toasted walnuts, candied pecans, or almonds

Summer combinations:

Try my recipe for an Easy Peach and Pecan Baked Brie (which can also be made on the grill!)

Sweet: fresh peaches, peach jam, a drizzle of honey

Savory: fresh basil or mint

Crunch: toasted walnuts or pecans

Fall combinations:

Try my recipe for Maple Pecan Baked Brie and Baked Brie with Maple Cinnamon Apples and Pecans

Sweet: brown sugar, maple syrup, cinnamon

Savory: fresh thyme or rosemary, crispy fried sage

Crunch: toasted walnuts or pecans

Winter combinations:

Try my recipe Cranberry Pecan Baked Brie or Puff Pastry Baked Brie with Fig Jam 

Sweet: cranberry sauce, fresh figs

Savory: fresh thyme, rosemary, crispy fried sage

Crunch: toasted walnuts or pecans

Tips for the best baked brie

You’ll want to start with a chilled wheel of brie, ensure your oven is preheated, do not overbake and always remember to let it rest – even though you’ll want to dig into that melted Brie right away! 

Start cold: Keep the brie in the fridge until baking so it does not melt too fast and leak.

Use parchment paper: Line your dish to easily transfer the melty cheese and make cleanup easy.

Use whole wheels of cheese: Always bake an uncut round as it the rind keeps the melted cheese contained.

Don’t over bake: Remove it when the sides bulge and the center indents; over baking will break the rind and change the cheeses texture.

Let it rest: Cool for 5 minutes before serving to allow the cheese set.

What to serve with baked brie

Breads: Crostini, French baguette slices, or crusty artisanal breads

Crackers: Sturdy options like water crackers, Raincoast Crisps, or pepper and olive oil Triscuits

Fruits: Fresh apple slices, pears, and grapes, or dried figs and apricots

Nuts: Toasted pecans, candied walnuts, or almonds

What temperature should baked brie be served at

Your baked brie should be warm enough to be dippable, and cool enough to safely enjoy. Fresh out of the oven the brie will be liquid and very dippable. As it cools the cheese will set and be better suited for spreading or cutting. 

FAQs

How to store and reheat leftovers

Store: I recommend serving the baked brie on the day it’s made. Any leftovers can be stored in an airtight container in the fridge for up to 2 days.

Reheat: To reheat leftover baked brie, place the leftover brie on a piece of parchment paper in a baking dish in a preheated 325F oven (or air fryer) until warmed through again. Alternatively, microwave on medium-low until the desired temperature is reached. You can also serve cole by cutting a wedge of brie adding it to a sandwich!

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How To Bake Brie Cheese: A Recipe Guide For Every Season

Discover the perfect baked brie recipe to delight your taste buds year-round, with simple tips and seasonal twists that make every bite unforgettable.

Course Appetizer

Cuisine american-inspired

Keyword baked brie, brie

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 250-350 g wheel of double cream brie cheese
• 1/2 cup jam, jelly or honey of choice (like fig, apricot, cherry or other seasonal jam)
• 1/4 cup chopped nuts (like pecans, walnuts or almonds)
• Fresh herbs for garnish like fresh thyme leaves or fresh minced rosemary

Instructions

• Preheat your oven: Preheat your oven to 375F
• Prep your oven-safe dish: Line a small cast-iron skillet, oven-safe dish or baking sheet with parchment paper.
• Prepare your cheese: Place the whole, unwrapped wheel in your dish and gently score the top rind with a sharp knife in a crisscross pattern without cutting the sides or bottom.
• Top your cheese: Spread jam, jelly, or honey over the scored top, then sprinkle with nuts of choice.
• Bake it: Bake for 18-22 minutes, until the cheese wheel feels soft in the center when gently pressed.
• Rest and serve: Remove from your oven and let it rest for roughly 5 minutes, then garnish with herbs and serve directly in the baking dish or transfer to a serving platter with crostini, crackers or breads.

Notes

• Some great flavor combinations you can follow:
  • Apricot jam with chopped pecans and fresh thyme leaves
  • Fig jam with chopped pecans or walnuts and fresh rosemary
  • Honey or hot honey with chopped walnuts and fresh rosemary
  • Apple jelly with chopped pecans and fresh thyme leaves
  • Cherry jam with chopped walnuts and fresh thyme leaves

The post How To Bake Brie Cheese: A Recipe Guide For Every Season appeared first on Cooking in my Genes.

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.