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.

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.

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.

Whether for a summer barbecue or holiday party, I’ve got you covered with easy-to-make brie appetizers for any season of the year, including a new recipe below for Honey-Balsamic Strawberry Baked Brie!

Why you’ll love appetizer recipes made with brie cheese

• Quick: You only need 20 minutes to prep and cook most of these recipes.
• Simple: Each flavor variation requires just a handful of simple ingredients.
• Seasonal: Perfect appy for any season!

What is brie cheese?

Brie cheese is a mild, soft cheese originating from Northern France. It has a mild, buttery flavor so it’s the perfect pairing with many seasonal ingredients. It’s known for its look – the cheese is encased in a soft, white, edible rind. And, brie melts very well making baked brie a top appetizer all year round.

A brie wheel is generally found in most grocery stores in the cheese aisle or deli section.

What do you do with brie cheese?

A wheel of brie can be used in so many wonderful ways to make a flavorful appetizer! My personal favorite thing to do with creamy brie cheese is bake it because a brie appetizer is generally full proof. 

Even if you overbake the brie, you can still enjoy dipping bread and crackers into the melted cheese.

Other delicious ways to enjoy brie cheese include on crostini, baked in puff pastry or even in some savory recipes.

Different ways to make these recipes for brie cheese

• Bake: Most baked brie recipes call for brie to be scored, a topping added and baked in the oven.
• Barbecue: Barbecuing brie is a fun way to make a summer appetizer. A cast-iron pan is key for this kind of method.
• Broil: You can also broil brie on baguette for a crispy and creamy bite!

Kitchen equipment you’ll need for brie cheese recipes

• Parchment paper: Parchment paper is great to use for lining baking dishes and baking sheets when making brie cheese recipes. It keeps the brie from sticking to the pan and the brie melts and comes off of the parchment paper easily.
• Baking dish: Many of the recipes below use a baking dish to bake the brie. This can be a glass baking dish, metal baking dish or even a cast-iron pan works great.
• Baking sheet: In a pinch, line a baking sheet with parchment paper and use it for the recipe.
• Serving dish: Most of the time the baking dish serves as the ‘serving dish’ for the brie. However, that’s why we use parchment paper to line the baking dish. When the brie is done baking, you can gently / carefully transfer the brie to a serving dish if desired.
• Small sharp knife: You will need a sharp knife to ‘score’ the brie before baking. You will make a grid pattern with a knife on the top of the brie which helps it bake up and get melty quicker.

Here are 10 recipes for brie cheese to enjoy any season of the year

Spring & Summer recipes for brie cheese

In Spring & Summer you’ll find brie cheese recipes with fresh fruit like berries; seasonal jams like apricot preserves; fresh herbs and/or a drizzle of honey. 

Fall & Winter recipes for brie cheese

In the Fall & Winter a brie recipe will include ingredients like fig jam; fruits like apples; nuts like pecans or walnuts; hardy herbs like rosemary or thyme; and, cranberry sauce and/or cranberries.

Tips and tricks 

• Rind of the cheese: In most cases you will score the top rind of the brie cheese. Do not remove the rind unless the recipe calls for it as the brie rind is completely edible!
• What to dip into baked brie: I love to serve this cheese with crostini, crusty bread, crunchy crackers or even bagel chips! Choose something that is plain so that the flavors baked with the cheese shine through.
• Leftover brie: If you have leftover baked brie, let it cool fully before storing in the fridge in an airtight container for up to 1 day. Slice pieces cool from the fridge and add to a sandwich. Or, reheat at 325F in a baking dish until warmed through again. Do not reheat more than once.

Is brie cheese the same as camembert?

No, brie cheese is different than camembert cheese but they do bake up quite similarly.  If you like baked brie, you’ll most likely enjoy baked camembert too!

Baking camembert for an easy appetizer is just as good as a baked brie. It has a bit of a different flavor profile but is just as delicious.  Try my 3 easy baked camembert recipes!

FAQs

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Honey-Balsamic Strawberry Baked Brie

Course Appetizer

Cuisine american-inspired

Keyword baked brie, strawberries

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 250-300 gram wheel of brie
• 1 cup fresh quartered strawberries
• 1/2 tbsp balsamic vinegar
• 3 tbsp liquid honey
• fresh basil for garnish
• baguette or crackers for serving.

Instructions

• Preheat the oven to 375F and place Brie into a baking dish. Score the top of the Brie lightly in a diagonal pattern with a sharp knife.
• In a small bowl mix together fresh quartered strawberries, balsamic vinegar and honey until combined.
• Top the brie with the strawberry mixture and drizzle over any of the liquid from the strawberry bowl over top of the brie.
• Bake the brie for 15-20 minutes or until cheese is starting to bubble and almost ooze out. Spoon some of the balsamic-honey mixture in the bottom of the baking dish on top of the strawberries and brie. Top with fresh basil and serve with crackers or toasted slices of baguette (crostini).

Optional: How to make crostini to serve with the baked brie

• Preheat your oven to 400°F and slice your baguette into 1-inch thick slices. Brush the slices with olive oil on one hand and place on a single layer on a baking sheet. Toast for 10 minutes, making sure to flip the slices halfway through. Alternatively you could use a sourdough baguette to make the crostini.

The post 10 Recipes for Brie Cheese With Flavors For Every Season appeared first on Cooking in my Genes.

Spoon fresh tomato bruschetta over creamy burrata cheese on a crispy crostini.

With simple ingredients, you can create an elevated Summer appetizer everyone will love.

It truly is one of my favourite summer bites! If you love tomato season as much as I do, you’ll love my Easy Boursin Bruschetta Dip too.

Why you’ll love this Burrata Bruschetta

• Quick: Prep the bruschetta and bake the crostini all in under 20 minutes.
• Seasonal: This delicious appetizer makes the best use of in-season and fresh tomatoes!
• Unique: We put a spin on a traditional bruschetta by adding a layer of creamy burrata cheese.

What is burrata cheese?

Burrata cheese is an Italian cheese. It’s a mild cheese generally made from Italian cows or buffalo milk. While it has an exterior similar to mozzarella, the best part is when you cut into it to find a creamy center. The creamy center of a ball of burrata is called stracciatella, a combination of shreds of mozzarella and cream  It’s buttery, rich and has a slight milky taste and subtle sweetness.

What is a burrata bruschetta?

A burrata bruschetta is a spin on a classic bruschetta appetizer. We’re adding creamy burrata cheese as the first layer on the crispy toasts AND THEN topping it with fresh tomato bruschetta. The creamy burrata acts as a nice barrier between the tomato juices and crispy slices of bread – so you get the right texture from each element.

Ingredients needed for this recipe

For the crostini

• French baguette
• Extra-virgin olive oil
• Garlic clove

For the bruschetta and burrata

• Roma tomatoes or Cherry tomatoes
• Fresh basil leaves
• Garlic cloves
• Red onion
• Extra-virgin olive oil
• Balsamic vinegar
• Kosher salt, pinchchili flakes or red pepper flakes
• Ball of fresh burrata

What kind of bread goes with burrata?

A baguette is always my preference for bread to go with a burrata appetizer. You can slice baguette into smaller pieces which is great for an appetizer bite. Toasted baguette with a drizzle of olive oil is also known as ‘crostini’ and is used in many of my burrata appetizer recipes. The crostini are sturdy enough to hold the weight of burrata and great for dipping.

How to make crostini (or small toasts) to go with this recipe

Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub one side of each of the crostini with a cut half of garlic. Set aside.

Tips & tricks

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!

Substitutions & variations 

• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.
• Tomatoes: In this recipe I use cherry tomatoes but roma tomatoes would be my go-to substitution.
• Bread: A baguette works best for creating crispy crostini for the bruschetta and burrata. In a pinch try another rustic bread like sourdough or even ciabatta – you might need to cut the pieces of bread in half if the loaf is on the larger side.
• Balsamic vinegar: If you don’t have balsamic vinegar, you can omit it from the bruschetta mixture and use a drizzle of balsamic glaze all over the final bruschetta toasts.
• Peaches: Level up this bruschetta by replacing half of the tomatoes with diced peaches! You’ll need about 2 ripe peaches to replace 1 cup of chopped tomatoes.
• Ricotta cheese: If you cannot find burrata cheese, make some whipped ricotta and use that instead! I will still be delicious! 

Storing leftovers

• If all of the crostini are already made, I recommend enjoying them all when they’re made. They’re best on the day they’re made.
• If you have some of the tomato topping leftover, that can be stored in the fridge for up to 1 day in an airtight container.

FAQs

More tomato recipes to love from the blog

• Easy Burrata Bread Appetizer with Roasted Tomatoes
• Quick and Easy Boursin Bruschetta Dip Appetizer
• Summer Peach and Tomato Crostini with Goat Cheese

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Burrata Bruschetta: Easy And Delicious Summer Appetizer

This easy Burrata Bruschetta is the perfect summer appetizer. Combine creamy burrata cheese, fresh tomatoes & crispy bread for a burst of flavor.

Course Appetizer

Cuisine italian-inspired

Keyword crostini, tomatoes

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

For the bruschetta

• 2 cups chopped tomatoes (Roma tomatoes or Cherry tomatoes)
• 3 tbsp thinly sliced fresh basil
• 1 small garlic clove, minced
• 2 tbsp finely chopped red onion
• 2 tbsp extra-virgin olive oil
• 1 tbsp balsamic vinegar
• 1/2 tsp kosher salt
• pinch chili flakes or red pepper flakes
• 1-2 ball (8 oz or 227 grams) of fresh burrata

For the crostini

• 1 baguette, cut into 1/2 inch slices
• olive oil
• 1 garlic clove, cut in half

Garnishes

• fresh basil leaves
• flaky salt and ground pepper

Instructions

For the bruschetta

• To a medium-sized bowl add the chopped tomatoes, thinly sliced fresh basil, minced garlic, finely chopped red onion, olive oil, balsamic vinegar, salt and a pinch of chili flakes. Use a spoon to mix well and set aside (leave for at least 10 minutes to allow the flavours to meld together).

For the crostini

• Preheat the oven to 400°F. Use a bread knife to slice a baguette into 1/2-inch thick slices (I usually do about 12-16 slices). Place the baguette slices on a parchment paper lined baking sheet. Brush (or drizzle) the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. When they come out of the oven, rub the top side of each of the crostini with a cut half of garlic. Set aside to cool.

Assemble the burrata bruschetta

• After the bruschetta has sat for 10 minutes and the crostini have cooled, assemble the burrata bruschetta by pulling the ball of burrata apart gently with your hands and placing in a bowl.

  Use a small spoon to scoop out a spoonful of the creamy burrata center and spread on each crostini.
  
• Then, use a fork or slotted spoon to divide the bruschetta, topping each crostini. Garnish with fresh basil leaves and/or flaky salt and ground pepper if desired

Notes

• Make the tomato mixture ahead of time: You can make the tomato bruschetta mixture ahead of time and store in a glass airtight container for up to 8 hours in the fridge. Any longer and the tomatoes could get too mushy.
• Types of tomatoes: In this recipe I use cherry tomatoes but you can use any variety you have on hand. Roma tomatoes are my next favorite. Just a friendly reminder if you use larger tomatoes with lots of seeds like beefsteak or heirloom tomatoes, make sure to scoop out the seeds first as they can cause the tomato mixture to become too watery.
• Ripe tomatoes: Ripe tomatoes will make this the most flavorful appetizer!
• Garlic: If you don’t like raw garlic, you can omit it from the bruschetta and use a substitute. A pinch or two of garlic powder will work. Or, you could try sautéing the raw garlic in a drizzle of olive oil first, let it cool and then add to the bruschetta mixture. Sautéing the garlic will help to mellow out the flavor.

The post Burrata Bruschetta: Easy And Delicious Summer Appetizer appeared first on Cooking in my Genes.