The tangy goat cheese pairs beautifully with the flavors of pistachios, pomegranate and honey. And, you can whip up this recipe in 10 minutes.

I love to make quick and easy dips like this Quick Whipped Ricotta Dip with Hot Honey and Easy Sun-Dried Tomato Dip Recipe (perfect chip dip!) to serve to guests. And, this whipped goat cheese has a spot on my go-to list of appetizers due to it’s simplicity.

Why you’ll love this whipped goat cheese with pistachios and pomegranate

• Quick: You only need 10 minutes of prep time to make this creamy dip.
• Easy: Three easy steps to this appetizer – whip, spread and garnish!
• Customizable: Customize this whipped goat cheese to your taste for holidays or everyday entertaining.

Ingredients you’ll need for this easy appetizer

Goat cheese: Plain goat cheese is the best base for this recipe.

Extra-virgin olive oil: Olive oil helps whip the goat cheese smoooth.

Seasonings: Lemon zest, salt and black pepper are the perfect seasoning to this whipped goat cheese.

Pomegranate: Pomegranate arils (pomegranate seeds) add a nice pop of colour and juicy flavour!

Pistachios: Crunchy pistachios are the best crunchy texture for this dip.

Honey: A drizzle of honey brings this recipe together; make sure to use liquid honey so it’s easy to drizzle over the entire dip.

Fresh rosemary: You only need 1/2 of a teaspoon of fresh minced rosemary as a garnish. 

Key steps to make this whipped goat cheese recipe

Whip: Add the softened goat cheese with extra virgin olive oil, lemon zest, kosher salt and ground pepper to the bowl of a food processor and process until smooth and fluffy.

Spread: Spread the whipped goat cheese in a shallow serving bowl or on a plate.

Garnish: Sprinkle over the pomegranate seeds and chopped pistachios. Drizzle the honey over top and then garnish with the fresh minced rosemary. 

Serve: Serve with crostini (toasted baguette), crusty bread or your favourite plain crackers.

Tips and tricks

Instead of a food processor: You can use a blender, stand mixer or handheld mixer if you don’t have a food processor.

Pomegranate arils: You can find these in the produce aisle, already pulled from the pomegranate! Look for small containers with the seeds already ready to go. If you can’t find these, a pomegranate will work just fine.

Fresh herbs: Fresh herbs are MUST For garnish. Do not use dried herbs

How to remove pomegranate arils (seeds) from pomegranate

My favourite method to use to remove pomegranate arils (seeds) from a pomegranate is the ‘wooden spoon tapping method.’ I find this to be the quickest way!

1: Cut the pomegranate in half.

2: Hold one half of the pomegranate seed-side down in the palm of your hand, with your fingers slightly spread out, over a bowl or strainer. 

3: Tap / whack the harder outer red skin of the pomegranate with a wooden spoon, until the seeds drop through your hand into the bowl or strainer. Get as many as you can – you only need a 1/4 cup for this recipe. I like to gently rinse the seeds and use my fingers to get any white membrane of the fruit off of the seeds before using to garnish the whipped goat cheese.

Variations and substitutions

Add a spicy kick: Add a pinch of red pepper flakes (chili flakes) as a garnish or into the whipped goat cheese. Or, try a drizzle of hot honey instead of regular honey for some heat!

Make it into a crostini: After you whip the goat cheese, instead of serving as a dip, use it as a topper for crostini. Then, spread the softened goat cheese onto each crostini. Then, garnish each crostini with the pistachios, pomegranate arils, minced rosemary and a drizzle of honey. Serve all the crostini on a platter.

Creaminess: If you want to up the creaminess (and lessen the tanginess) you can add 2 tablespoons of plain Greek yogurt or cream plain cream cheese. This will up the creaminess of this appetizer!

Crunchy bits: Pistachios are totally divine with this appetizer, but if you need to replace them, walnuts are a great choice. 

Make it nut free: Can’t have nuts?! No problem! You can just omit the pistachios if desired or try a sunflower seed or even some crunchy nut-free granola.

Fresh herbs: Instead of fresh minced rosemary, try fresh thyme leaves for a different flavor profile.

What should I do if I forget to soften the goat cheese?

You can still make this appetizer if you forget to soften the goat cheese to room temp. Here are two ways to soften goat cheese quickly:

Warm bowl of water – Place the sealed package of goat cheese in a bowl of warm water for 3-5 minutes to get it to soften.

Microwave – Remove the goat cheese from it’s package and cut into 1-inch pieces. Place the log of goat cheese on a plate and microwave in 5-10 second intervals, until the goat cheese is soft enough to spread with the back of a spoon or a knife. 

FAQs

How to store and make-ahead

Make ahead: Blend everything together per the recipe and store in the fridge for up to 3 days. Before serving, let it come to room temperature for the best texture before garnishing and then serving.

Storage: Blend everything together per the recipe and store in the fridge for up to 3 days in an airtight container.

More holiday appetizer favourites from the blog

• Easy 3 Ingredient Boursin Appetizer with Fig Jam
• Quick Whipped Ricotta Dip with Hot Honey Appetizer
• Easy and Quick Holiday Brie Crostini Appetizers

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Easy Whipped Goat Cheese with Pistachios and Pomegranate

This whipped goat cheese is easy to make for the holidays! Topped with festive pistachios & pomegranate, whip it up in 10 minutes.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword goat cheese

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 -6 people

Author Jess

Ingredients

• 300 grams (10 oz) plain goat cheese, softened
• 1 tbsp extra-virgin olive oil
• 1 tsp lemon zest
• ¼ tsp kosher salt
• Pinch of ground pepper
• ¼ cup pomegranate arils (pomegranate seeds)
• ¼ cup chopped salted pistachios
• 3 tbsp liquid honey
• ½ tsp minced fresh rosemary for garnish
• Toasted baguette (crostini) or crackers for serving

Optional: Make crostini

• 1 baguette, sliced into 1/2 inch pieces
• extra-virgin olive oil

Instructions

• Add softened goat cheese, extra virgin olive oil, lemon zest, kosher salt and ground pepper to a food processor and process until smooth and fluffy, about 1-2 minutes, scraping down the sides of the food processor as needed.
• Spread the whipped goat cheese in a shallow bowl and then sprinkle over the pomegranate seeds and chopped pistachios. Drizzle the honey over top and then garnish with the fresh minced rosemary.

Optional: Make 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.

Photography by: Kaeleigh Pugliese

The post Easy Whipped Goat Cheese with Pistachios and Pomegranate appeared first on Cooking in my Genes.

Stuffed dates are one of my favorite appetizers because they are so easy to make! If you love my Boursin-stuffed dates or Feta-stuffed dates with walnuts, you’ll love this recipe too.

Why you’ll love these cream cheese stuffed dates

• Quick: You only need 10 minutes to prep and 10 minutes to bake this appetizer.
• Easy: You need just 5 key ingredients to make these stuffed dates.
• Versatile: Swap the walnuts for another nut of choice.

Ingredients needed

Medjool dates: Medjool dates are a large, soft, sweet date variety which are great for snacks and appetizers.

Plain cream cheese: Plain cream cheese adds a nice creamy neutral flavour.

Walnuts: Walnuts add a nice crunchy texture to this appetizer.

Hot honey: I love the spicy and sweet taste hot honey adds to these dates.

Garnishes: Flaky salt and (optional) fresh thyme leaves or fresh minced rosemary are the perfect garnishes.

Key steps to making these stuffed dates

Prepare the dates: Prepare the dates, if not pitted, use a small sharp knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits. Stuff each date with cream cheese and then place the stuffed dates on a baking sheet or in a baking dish. Sprinkle the chopped walnuts all over the stuffed dates.

Bake: Bake in the preheated oven for 10 minutes, until just warmed through.

Garnish and serve: Place the baked dates on a platter. Then, garnish with flaky salt, a drizzle of hot honey and fresh thyme leaves or fresh minced rosemary before serving.

Tips and tricks

• Make sure the dates are pitted before stuffing them.
• Plain cream cheese works best for this recipe.
• If you don’t have hot honey, regular honey is totally ok. You can add a pinch of chili flakes if you want a bit of spice instead.
• Double this delightful recipe to feed a crowd at holiday parties.

Variations and substitutions

Instead of walnuts: Try chopped pistachios or chopped pecans instead of walnuts.

Pomegranate arils: For a pop of colour during the holidays, add a sprinkle of pomegranate arils (pomegranate seeds) as a garnish.

Dairy-free: Make these stuffed dates dairy-free by using a high-quality dairy-free cream cheese.

Go nut free: Substitute nuts for a seed like pumpkin seed (pepitas) or sunflower seeds. Alternatively, try a nut-free granola or crispy bacon bits to add crunch instead.

FAQs

How to store and reheat

Storing: Store any leftover dates in an airtight container for up to 3-4 days. 

Reheating: Enjoy as-is, reheat gently in the microwave or reheat at 325F for about 10-15 until the dates are warm.

More date appetizer recipes to love from the blog

• Baked Feta Appetizer with Dates, Pistachios & Honey
• Roasted Feta Stuffed Dates Appetizer with Walnuts
• Easy Roasted Boursin Stuffed Dates with Pistachios

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5-Ingredient Cream Cheese Stuffed Dates with Hot Honey

Sweet, creamy, and irresistibly simple, these cream cheese stuffed dates make the perfect bite-sized appetizer for any occasion. Make them in 20 minutes!

Course Appetizer

Cuisine american-inspired

Keyword cream cheese, dates

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 12 stuffed dates

Author Jess

Ingredients

• 12 medjool dates, pitted
• 4 ounces 125 grams plain cream cheese
• ¼ cup chopped walnuts
• Hot honey
• Flaky salt
• Optional: Fresh thyme or rosemary as garnish

Instructions

• Remove the cream cheese from the fridge while you preheat the oven to 375F.
• Line a small baking sheet or baking dish with parchment paper.
• Prepare the dates, if not pitted, use a small sharp knife to make a slit lengthwise on one side of the date (do not slice all the way through) and remove the pits.
• Open the dates and stuff each date with 1 – 1 1/2 tsp of the plain cream cheese and place each stuffed date on the parchment lined baking sheet (or in the baking dish).
• Sprinkle the walnuts all over the top of the dates.
• Bake the dates for 10 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with hot honey and flaky salt. Serve immediately and enjoy!

The post 5-Ingredient Cream Cheese Stuffed Dates with Hot Honey 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.

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.

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.

If you’re looking for a quick and delicious appetizer for your next dinner party or happy hour, you’ve come to the right place.

Featuring three delicious flavor variations, there is a baked camembert recipe that is perfect for any occasion, any season.

Just like my baked brie recipes, you only need 20 minutes to make this cheesy appetizer recipe.

Why you’ll love this appetizer

• Quick: You only need 20 minutes to prep and cook this appetizer.
• Simple: Each flavor variation requires less than 5 ingredients.
• Seasonal: Perfect appy for any season!

What is camembert cheese?

Camembert is a soft cheese with a creamy texture from Normandy (France) which is covered by a white rind.  It tastes more earthy than brie cheese, and a bit nutty.

You’ve probably seen it on a cheese or charcuterie board but it really shines when it’s baked! While most enjoy it during the holiday season, I think you can enjoy it anytime of year, especially when you use flavors that are in season. It’s one of the best baked cheeses!

What’s the best way to bake a Camembert?

Traditionally, Camembert cheese is baked in the circular wooden box it comes in. Ensure you remove the plastic packaging first that the camembert is wrapped in. Then place the camembert back in the wooden circular box and place on the baking sheet. Add toppings and then bake until you have a very melty cheese. 

Alternatively, if you have a brie or camembert baker that is oven-safe or even a small baking dish, that also works for this recipe, especially if the camembert does not come in the wooden box.

Basic baked camembert recipe

1. Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.
2. Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don’t have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet. Alternatively, if the camembert did not come in a wooden box, you can make a circular ‘parcel’ with aluminum foil, line it with parchment paper and then place on a baking sheet.
3. Use a sharp knife to score the top of the rind of the cheese in a criss-cross pattern, about a 1/4 inch deep. 
4. Season the top of the camembert cheese with one of the flavor variations below.
5. Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

What can I put in baked Camembert?

There are so many simple ingredients you can pair with this fantastic appetizer. All of these simple ingredients are use on top of the cheese. Here are three easy ways to top the camembert cheese – 

Flavor Variation 1: Garlic and Fresh Herbs (Rosemary or Thyme)

This is a classic flavor variation that you can enjoy anytime of year.

• 1 small-medium garlic clove, thinly sliced
• 1 sprig fresh rosemary or fresh thyme
• 2 tbsp extra-virgin olive oil

Flavor Variation 2: Hot Honey And Walnuts

A little bit of heat from the drizzle of hot honey pairs beautifully with the crisp fresh herbs and crunchy walnuts. This flavor variation is delightful in the Fall and Winter.

• 2 tbsp hot honey
• 1 sprig fresh thyme or fresh rosemary
• 2 tbsp chopped walnuts

Flavor Variation 3: Fresh Thyme and Lemon

With fresh thyme and sprinkle of lemon zest, this lightly-flavoured variation is perfect for the Spring and Summer season. 

• 1 sprig fresh thyme
• 1 tsp lemon zest
• 1/4 tsp chili flakes
• 1 tbsp extra-virgin olive oil

Baking Tips for Camembert Cheese

• Do not bake this cheese at a higher temperature than 350F.
• You can wrap the wooden box in foil to ensure no cheese leaks out of the wooden box.
• Take the camembert out of the fridge for 1-2 hours before baking for the most melty, delicious cheese.

Tips For Serving Baked Camembert – Pairing Suggestions

Crostini: Make crostini ahead of time to serve with this appetizer. See notes below on how to make your own crostini.

Fruit: Make the camembert the centrepiece of a cheeseboard. Place the baked cheese in the centre of a heat-proof serving board or platter, then surround with fresh fruits like red grapes, crisp apples, pears, apricots or figs.  

Wine: Creamy baked camembert is delightful with a glass of dry white wine like sauvignon blanc or chardonnay any time of year. For the cooler months, try a light-bodied red like a pinot noir. And, for a celebration pair with a glass of sparkling wine like champagne!

How to make crostini for serving

Preheat the oven to 400°Fahrenheit. 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 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. Set aside.

Baked Camembert Recipe FAQs

How to store and reheat

I recommend serving the baked camembert on the day it’s made. Any leftovers can be stored in an airtight container in the fridge for up to 1 day. 

So long as the baked camembert was refrigerated within 2 hours of the bake time and it is a pasteurized cheese, you can reheat the leftovers one time. To reheat, place the leftover cheese on a piece of parchment paper in a baking dish in a preheated 325F oven until warmed through again. 

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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.

Course Appetizer

Keyword camembert

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Jess

Ingredients

Fresh Thyme & Lemon Baked Camembert Recipe

• 225 grams (8 oz) wheel of camembert cheese (this cheese usually comes in a round wooden box)
• 1 sprig fresh thyme
• 1 tsp lemon zest
• 1/4 tsp chili flakes
• 1 tbsp extra-virgin olive oil

Garlic & Herb Baked Camembert Recipe

• 225 grams (8 oz) wheel of camembert cheese (this cheese usually comes in a round wooden box)
• 1 garlic clove, thinly sliced
• 1 sprig fresh rosemary or fresh thyme
• 2 tbsp extra-virgin olive oil
• Pinch of kosher salt or sea salt

Hot Honey Baked Camembert Recipe

• 225 grams (8 oz) wheel of camembert cheese (this cheese usually comes in a round wooden box)
• 2 tbsp hot honey
• 1 sprig fresh thyme or fresh rosemary
• 2 tbsp chopped walnuts

Optional: Crostini for serving

• 1 baguette sliced diagonally into 1/2 inch pieces (about 20-24 pieces)
• Extra-virgin olive oil

Instructions

• Let the camembert sit out for 1 hour before baking. This brings out the best flavor of the cheese.

Optional: Make crostini for serving

• Preheat the oven to 400°Fahrenheit. 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 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. Set aside.

Fresh Thyme & Lemon Baked Camembert Recipe

• Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.

  Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don't have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet.

  Alternatively, if the camembert did not come in a wooden box, you can make a circular 'parcel' with aluminum foil, line it with parchment paper and then place on a baking sheet.
• Score the top of the Camembert in a crosshatch pattern, about a 1/4 inch deep. 
• Season the top of the cheese with the fresh lemon zest, chili flakes and leaves pulled off from a sprig of thyme and then drizzle with the olive oil. 
• Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

Garlic & Herb Baked Camembert Recipe

• Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.

  Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don't have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet.

  Alternatively, if the camembert did not come in a wooden box, you can make a circular 'parcel' with aluminum foil, line it with parchment paper and then place on a baking sheet.
• Score the top of the Camembert in a crosshatch pattern, about a 1/4 inch deep. 
• Push the garlic slices into the crevices of the cheese. Top with the leaves of one sprig of thyme or 1 tablespoon of fresh rosemary or push the fresh herbs into the cuts you made into the cheese. Drizzle the top of the camembert with the olive oil and then sprinkle over a pinch of salt.
• Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

Hot Honey Baked Camembert Recipe

• Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.

  Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don't have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet.

  Alternatively, if the camembert did not come in a wooden box, you can make a circular 'parcel' with aluminum foil, line it with parchment paper and then place on a baking sheet.
• Score the top of the Camembert in a crosshatch pattern, about a 1/4 inch deep. 
• Season the camembert with the hot honey. Top with the leaves of one sprig of thyme or 1 tablespoon of fresh rosemary or push the fresh herbs into the cuts you made into the cheese. Sprinkle over the chopped walnuts and drizzle the olive oil over top of everything.
• Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

Notes

 

• If you don’t have hot honey, you can quickly make some by mixing together 1/4 cup liquid honey, 1 tsp hot sauce and 1/2 tsp chili flakes (or red pepper flakes). Then, use 2 tablespoons for the recipe.

The post Baked Camembert Recipe (3 Easy Flavor Variations) appeared first on Cooking in my Genes.

With buttery croissants; almonds for crunch and the raspberry jam, it’s a sweet delight at every bite. 

This easy breakfast recipe is perfect for a crowd. Whether you’re hosting brunch or have guests staying over, it’s easy to make ahead of time.

This croissant french toast bake is one of my go-to recipes on the weekend. Just like my Blueberry French Toast Bake and this breakfast casserole recipe, it’s easy to prep and the flavors hit the spot every single time.

Why you’ll love this baked croissant french toast 

• Easy: This is the perfect french toast recipe to serve a crowd for any special occasion.
• Delicious: A combination of buttery croissants baked with raspberry jam is hard to resist.
• Make-ahead: This is the perfect breakfast to make ahead of time. Prep at night and then bake the next morning.

Ingredients needed

Croissants: make sure to buy large croissants for this overnight breakfast casserole

Almonds: almonds add a nice crunch and texture to this croissant french toast

Eggs: eggs are a must to help bind this french toast bake together

Milk: milk is a key part of the egg mixture; I like to use whole milk but you can use 2%

Raspberry Jam: raspberry jam is key to adding sweetness; if you prefer a less-sweet breakfast, use a low sugar jam

Seasonings: adding flavour to the egg mixture you’ll need maple syrup, ground cinnamon, orange zest, vanilla extract

Toppings: top with butter, maple syrup, icing sugar and/or fresh raspberries

How to make a croissant french toast bake

1. Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
2. In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
3. In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
4. Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
5. Pour the egg mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
6. Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours). 
7. If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
8. Remove the layer of aluminum foil before baking! Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil. The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
9. Let stand at room temperature for 10 minutes before serving. When you’re ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.

Tips & Tricks

• Serve with fresh fruit like fresh strawberries, raspberries and/or blueberries.
• If the croissants are not day-old, you can toast them first before following the rest of the steps. Toast at 350F on a baking sheet for about 5-8 minutes until just starting to crisp.

Variations

• Blueberry croissant french toast bake: Substitute the raspberry jam for blueberry jam and swap the orange zest for lemon zest for a different take on this french toast casserole.
• Cream cheese: Add 4-6 ounces of brick cream cheese, cut into cubes, in the first layer with the jam for an even more luxurious french toast. 

Common questions

How to store and reheat

Leftovers of the croissant french toast bake can be covered and stored in the refrigerator for up to 4 days in the pan it was baked. Alternatively, you can store pieces of the french toast bake in an airtight container in the fridge. Pieces can be reheated in the microwave or in the oven, covered with foil in a baking dish at 325F until warmed through.

More make-ahead breakfast recipes from the blog

• Savoury Turkey Breakfast Sausage Egg Muffins
• Spiced Pear Baked French Toast
• Bacon Mushroom Spinach Quiche with Gruyere Cheese

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Croissant French Toast Bake with Raspberry Jam

This Croissant French Toast Bake with almonds and raspberry jam is a wonderfully decadent breakfast or brunch. Easy to make-ahead too!

Course Breakfast, brunch

Cuisine american-inspired

Keyword casserole, croissant, french toast

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 -12 pieces

Author Jess

Ingredients

• softened butter for the baking dish
• 8 day-old large croissants, cut or torn into cubes
• 1/2 cup sliced almonds, divided
• 6 eggs
• 2 cups whole milk
• 1/4 cup maple syrup
• 1 small navel orange, zested
• 1/2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup raspberry jam (low sugar if desired)

For serving

• maple syrup
• butter
• icing sugar
• fresh raspberries

Instructions

• Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
• In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
• In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
• Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
• Pour the milk mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
• Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours). 
• If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
• Remove the layer of aluminum foil before baking!

  Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.

  The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
• Let stand at room temperature for 10 minutes before serving. When you're ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.

The post Croissant French Toast Bake with Raspberry Jam appeared first on Cooking in my Genes.