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.

If you’re hosting brunch, Easter dinner or just a get-together for some Easter-egg hunting, one of my 3 easy Easter charcuterie board ideas is the perfect way to start off your gathering.

What’s an Easter charcuterie board? 

If you’ve made traditional charcuterie boards, this is the same thing just with a few Spring and Easter touches to make the board more festive! Think additions like Spring vegetables like colourful carrots and jams like apricot; and, Easter treats like colourful jelly beans and other colorful candies for the season. There are three different themed Easter charcuterie board ideas below and there is no wrong way to make them – just use your creativity!

Why you’ll love these Easter charcuterie board ideas

• Easy: Easy of these charcuterie boards ideas is easy to execute with items found at your local grocery store or farmer’s market.
• Seasonal: This is a lovely way to enjoy seasonal fruits and vegetables in a creative way.
• Perfect for sharing: Delicious boards like these are a perfect way to serve a large crowd.

Ingredients needed

Cheese: Use brie cheese and Boursin cheese to make the ‘Easter bunny’ centrepiece of the charcuterie board. Then, you will need a mix of hard cheeses and soft cheeses to provide a variety of textures and tastes as well.

Variety of meats: Use a variety of meats for an Easter charcuterie board. I like to offer 2-3 choices on a charcuterie board. 

Seasonal Vegetables: Vegetables are a great filler for these cheese boards, adding a pop of colour and a fresh bite.

Seasonal Fresh Fruits: Seasonal fruits like berries pair beautifully with the brie cheese and Boursin cheese which make up the ‘Easter bunny’ centrepiece on the board.

Jams and Dips: Add a sweeter touch like a fruit jam to pair with the cheeses on the board. And, add savory dip like hummus or ranch to pair with the crunch vegetables.

Crackers and Breads: Use your favorite crackers or breads on this festive spread like crostini, nut & dried fruit crackers, plain crackers, fresh bagels. Or, even waffles or pancakes for the brunch board!

Sweet treats: Especially during Easter, add a bit of sweetness to the charcuterie board like chocolate bite-sized Easter bunnies or a variety of candies in bright colors for the Spring season. This is a fun way to create visual appeal!

Garnishes: Each Easter board needs finishing touches like fresh herbs, lemon wheels or even edible flowers to make the board pop!

How to make a cheese ‘Easter bunny’ charcuterie board

1. Prepare the fruits and vegetables, meats and cheeses and set aside.
2. On a large serving board, large platter or wooden board, use one wheel of brie as the main boy piece of the bunny and then place the Boursin cheese above as the ‘head’ part of the bunny.
3. Use the second wheel of brie to cut out two bunny ears (oval shaped) and two feet (two small circles). Place the ears (oval shaped) above the Boursin cheese and the circles as ‘feet’ on the bottom of the other brie. 
4. Place two-three small bowls on the board and fill with jam, dip(s) and Easter treats. 
5. Fill in around with the remaining slices meat and cut cheese(s).
6. Arrange the rest of the board with the fresh fruits and vegetables, in the style that works best for you. Garnish with fresh herbs, lemon wheels or edible flowers.

3 Easter charcuterie board ideas (with a cheese Easter bunny!)

Spring Easter Bunny Charcuterie Board

• Centrepiece: Make an Easter Bunny using 2 small wheels of brie cheese and 1 Boursin cheese (Garlic & Herb or Basil & Chive or your favorite flavor)
• Cheeses: choose 1-2 harder cheeses to add if desired (an aged cheese like a white cheddar or gruyere; and/or, a mild cheesy like a dill or mild gouda)
• Deli meats: 1-2 deli meats like cracked pepper salami and/or prosciutto
• Seasonal fruits: Strawberries and/or raspberries, dried apricots are also delicious 
• Seasonal vegetables: Green beans and/or snap peas, cucumbers, radishes and carrots
• Dip: Ranch or green goddess dip
• Crackers or bread:  sliced baguette or crostini, crackers of choice
• Jam: apricot jam
• Sweets: chocolate-covered almonds, chocolate-covered cherries
• Garnishes: fresh herbs like thyme or edible flowers (sometimes these can be found at the farmer’s market or in the produce section at your local organic grocery shop)

Pretty in Pink Easter Bunny Charcuterie Board

• Centrepiece: Make an Easter Bunny using 2 small wheels of brie cheese and 1 Boursin cheese (Shallot & Chive or Fig & Balsamic or your favorite flavor) 
• Cheeses: choose 1-2 harder cheeses to add the board as well (an aged cheese like a white cheddar or gruyere; and/or, a mild cheesy like a gouda)
• Deli meats: choose 2-3 deli meats like prosciutto, 
• Seasonal fruits: red grapes, raspberries and/ or strawberries 
• Seasonal vegetables: radishes and colourful garden carrots (purple, red, yellow and/or orange)
• Dip: Beet hummus is a lovely pink-colored addition to this board
• Crackers: 2-3 kinds of your favourite crackers
• Sweets: pastel pink Easter chocolate eggs or colourful candies or your favorite Easter candy (in shades of pink of course!)
• Garnishes: fresh herbs like thyme or edible flowers (sometimes these can be found at the farmer’s market or in the produce section at your local organic grocery shop)

Easter Brunch Charcuterie Board

• Centrepiece: Make an Easter Bunny using 2 small wheels of brie cheese and 1 Boursin cheese (Cracked Black Pepper or Fig & Balsamic or your favorite flavor) 
• Cheeses: choose 1-2 harder cheeses to add the board as well (an aged cheese like a white cheddar or gruyere; and/or, a mild cheesy like a gouda)
• Deli meats: choose 2-3 like roasted or herb-crusted turkey or prosciutto 
• Seasonal fruits: Focus on a variety of seasonal fruits, choose 3-4 as we are skipping the vegetables on this board. Berries are synonymous with brunch and always a good choice! 
• Dip: Vanilla yogurt or a coconut yogurt will be delicious to pair with the ingredients on this board.
• Crackers or bread:  For this brunch board, cut bagels into small rounds. Choose a nut & dried fruit cracker. And, you could even add some cooked waffles, sliced into bite-sized portions or cooked mini-pancakes!
• Jam: Pick 1-2 jams like apricot, strawberry, cherry or raspberry.
• Sweets: Choose a variety of Easter-themed sweets – this brunch board is a great opportunity to include cute marshmallow peeps candy and some white chocolate.
• Garnishes: fresh herbs like thyme, lemon slices or edible flowers (sometimes these can be found at the farmer’s market or in the produce section at your local organic grocery shop)

What you will need to create a charcuterie platter

• A large serving board: The base for a charcuterie board is key and make sure you use a food-safe board. You can use a food-safe large serving platter; wooden board; wooden cutting board; or, marble board.
• Small bowls: Small bowls are great to use for the dips, jams and sweets.
• Serving utensils: Toothpicks are helpful for guests to pick up 1-2 pieces from the board at a time. A cheese knife (or two) along with a few small serving forks or mini-tongs, small spoons are also useful.

Tips & Tricks

• Use the farmer’s market and grocery store to your benefit! That is the beauty of a delicious grazing board; you can find the best ingredients including pre-made dips or cut fresh vegetables which cuts down on assembly time. This allows you to put a charcuterie board together quickly and have more time to spend with your guests.
• If you run out of room on the board, just plate the crackers and/or bread for the charcuterie board on a small side plate and simply serve alongside the festive board. Alternatively, place what you can on the board without overcrowding and replenish the ingredients on the board as needed.
• Cut fruit and carrots in unique or different ways to add creative interest to the board. For example, slice carrots on the bias or cut mini cucumbers into quarters.
• Need more inspo for your Easter brunch board? Check out my summer brunch board!

How to make crostini to enjoy with themed charcuterie boards

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 extra-virgin olive oil on one side and place in a single layer on the sheet pan. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

FAQs

More Easter recipes to enjoy from the blog

• Easy 3 Ingredient Peanut Butter Eggs for Easter
• 10 Easy Easter Appetizer Recipes Everyone Will Love
• Easy 3-Ingredient Mini Egg Fudge Recipe for Easter

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3 Cute and Easy Easter Charcuterie Board Ideas

Choose one of these 3 Easy Easter Charcuterie Board Ideas for your Easter gatherings! Each board centers around a cute brie cheese bunny!

Course Appetizer

Keyword charcuterie, cheese board, easter bunny

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8

Author Jess

Ingredients

For the 'cheese' Easter bunny, other cheeses and meats

• 2 small wheels of brie
• 1 Boursin cheese (Garlic & Herb or Basil & Chive or your favorite flavor)
• 1-2 harder cheeses to add if desired an aged cheese like a white cheddar or gruyere; and/or, a mild cheesy like a dill or mild gouda
• 10 oz (275-300 grams) deli meats like cracked pepper salami and/or prosciutto

Fruits, vegetables and crackers

• 2 cups strawberries, halved
• 1 cup raspberries
• 1 cup green beans, snap peas, cucumbers, radishes and/or carrots
• 1 cup snap peas or cucumber
• 1 large handful sliced carrots
• 1 cup quartered radishes
• sliced baguette (toast if desired) and crackers of choice

Dips and jams

• apricot jam
• 1 container ranch or green goddess dip

Sweets and garnishes

• chocolate-covered almonds
• chocolate-covered cherries or blueberries
• fresh herbs like thyme or edible flowers for garnish

Instructions

Spring Easter Bunny Charcuterie Board

• Prepare the fruits and vegetables, meats and cheeses and set aside.
• On a large serving board, large platter or wooden board, use one wheel of brie as the main body piece of the bunny and then place the Boursin cheese above as the 'head' part of the bunny.
  
• Use the second wheel of brie to cut out two bunny ears (oval shaped) and two feet (two small circles). Place the ears (oval shaped) above the Boursin cheese and the circles as ‘feet’ on the bottom of the other brie.
  
• Place two-three small bowls on the board and fill with jam, dip(s) and Easter treats.
• Fill in around with the remaining slices meat and cut cheese(s).
• Arrange the rest of the board with the fresh fruits and vegetables, in the style that works best for you. Garnish with fresh herbs, lemon wheels or edible flowers.

Pretty in Pink Easter Bunny Charcuterie Board

• Prepare the cheese 'Easter bunny' as described in steps 2 and 3 above. Then use the ingredients listed for the 'Pretty in Pink' board in the blog post to create this charcuterie board. You can use the amounts in the recipe above to guide you.

Easter Brunch Charcuterie Board

• Prepare the cheese 'Easter bunny' as described in steps 2 and 3 above. Then use the ingredients listed for the 'Easter Brunch' board in the blog post to create this charcuterie board. You can use the amounts in the recipe above to guide you.

Notes

• To make crostini from the baguette: 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 extra-virgin olive oil on one side and place in a single layer on the sheet pan. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

The post 3 Cute and Easy Easter Charcuterie Board Ideas appeared first on Cooking in my Genes.

You only need 3 simple ingredients: creamy peanut butter, powdered sugar and melted chocolate chips.

These homemade chocolate peanut butter eggs are just like your favourite Reese’s eggs Easter treat from the store BUT better!

I love this Simple Coconut Carrot Cake with Cream Cheese Frosting for Easter but these eggs are rich, sweet and everything you love about a peanut butter treat covered with chocolate.

Why you’ll love these homemade peanut butter eggs

• Easy: You only need three ingredients to make these easter eggs (peanut butter, chocolate and powdered sugar!)
• Flavour: The combination of powdered sugar and peanut butter mimics the flavour of reese’s peanut butter cups. 
• Texture: The peanut butter mixture for the filling is thick and creamy. And, dark chocolate chips make the best chocolate shell for these peanut butter eggs. 

​Ingredients needed

Peanut butter: make sure to use a creamy peanut butter

Powdered sugar: you’ll need powdered sugar (aka icing sugar) which helps to shape and sweeten these peanut butter eggs

Chocolate chips: I love using dark chocolate chips for a nice contrast to the peanut butter. You can use semi-sweet or milk chocolate chips if you prefer a sweeter chocolate coating.

How to make 3 ingredient peanut butter eggs

Make the peanut butter filling:

To a medium mixing bowl add the peanut butter and powdered sugar. Use a wooden spoon to mix and combine the two ingredients. The mixture will get crumbly at first. Then, use your hands to knead the mixture a few times until you get a uniform / more smooth dough. It will be quite thick.

Scoop and form the eggs:

Scoop 2 heaping tablespoonfuls at a time and roll each into a ball. Use your fingers to slightly flatten into an egg-shape, about 1/2 inch thick. Place each egg on the parchment paper lined baking sheet. Place in the fridge for at least 1 hour or until the peanut butter eggs are firm to the touch.

Melt the chocolate:

Once the peanut butter eggs are firm, melt the chocolate in a microwave safe bowl in 30 second intervals, stirring after each 30 second burst until just fully melted.

Dip the peanut butter eggs:

Let the melted chocolate cool for a few minutes before dipping in the eggs. Use a fork to rest each peanut butter egg on and dip / lower into the melted chocolate. Lift up and let any excess chocolate drip off. Place on the parchment paper lined baking sheet. If the chocolate gets too hard before all of the eggs are dipped, reheat the chocolate for 15 second in the microwave. Optional: Now is the time to add sprinkles or a sprinkle of flaky salt to each chocolate-covered peanut butter egg.

Decorate and chill until set:

Once all of the peanut butter eggs are dipped, chill in the fridge for 15 minutes. After 15 minutes in the fridge, decorate with extra melted chocolate or any remaining chocolate if desired by drizzling in any pattern you see fit. Let sit in the fridge until the chocolate is set again.

Tips & Tricks

• Making the peanut butter filling: The filling texture will definitely depend on the peanut butter you use. If you find your filling is too sticky, it’s most likely your peanut butter was too thin so put the mixing bowl in the fridge for 15 minutes and then try again to finish mixing then scoop into egg shapes. If you find the mixture is too crumbly, use your hands instead to finish forming the dough by kneading it with your hands to fully combine.
• Coating the eggs: The colder the shaped eggs, the easier time you’ll have coating them.
• Melting the chocolate: Let the melted chocolate cool for a few minutes before dipping in the eggs otherwise the hot melted chocolate can melt the eggs.
• Peanut allergy: If you have a peanut allergy you could also try cashew, almond or sunflower seed butter! 

Variations on these 3 ingredient peanut butter eggs

Melted chocolate: Use 1/2 cup extra chocolate chips or white chocolate chips, melted, and drizzle over the eggs for an extra design feature.

Sprinkles: Use pastel-coloured sprinkles as a decoration on the peanut butter eggs right after you have dipped them in chocolate.

Crunchy peanut butter: Instead of using smooth peanut butter, use crunchy for more of a bite!

Flaky salt: flaky sea salt adds a nice touch to the top of these 3 ingredients peanut butter eggs

Try a white chocolate version: Place chocolate in a microwave-safe bowl. Heat at 50% power for 30 seconds, stir, and repeat until smooth.

Common questions

Make ahead and storage

You can make the peanut butter eggs up to one day ahead and then coat in chocolate the next day.  Once the peanut butter eggs are set, store in an airtight container in the fridge for up to 2 days. Or, in an airtight container in the freezer for up to 2 months. If enjoying from frozen, let sit at room temperature for a few minutes to soften before eating.

More Easter desserts to make from the blog

• Simple Coconut Carrot Cake with Cream Cheese Frosting
• Easy 3-Ingredient Mini Egg Fudge Recipe for Easter
• Lemon Blueberry Blondies

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Easy 3 Ingredient Peanut Butter Eggs for Easter

These 3 ingredient peanut butter eggs taste just like your favourite Reese's peanut butter cups! They make the perfect easy Easter treat.

Course Dessert

Cuisine American

Keyword easter egg, peanut butter

Prep Time 20 minutes minutes

Chilling Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 9 -10 eggs

Author Jess

Ingredients

• 3/4 cup creamy peanut butter (not natural style)
• 1 1/3 cups confectioner's sugar (icing sugar)
• 8 ounces (225 grams) good quality dark chocolate bar or chocolate discs, coarsely chopped (or semi-sweet or milk chocolate)

Optional toppings

• colourful sprinkles
• flaky sea salt
• extra chocolate, melted for decorating

Instructions

• Line a baking sheet with parchment paper.
• Make the peanut butter filling: To a medium mixing bowl add the peanut butter and confectioner's sugar. Use a wooden spoon to mix and combine the two ingredients. The mixture will get crumbly at first. Then, use your hands to knead the mixture a few times until you get a uniform / more smooth dough. It will be quite thick and it's ok if it's a bit crumbly.
• Scoop and form the eggs: Scoop 2 heaping tablespoonfuls at a time and roll each into a ball. Use your fingers to slightly flatten into an egg-shape, about 1/2 inch thick. Place each egg on the parchment paper lined baking sheet.
• Chill the eggs: Chill in the fridge for 1 hour and up to 1 day or until the peanut butter eggs are firm. Leave the eggs in the fridge while you melt the chocolate.
• Melt the chocolate: After 1 hour (or more) in the fridge, leave the eggs in the fridge while you melt the chocolate in a microwave safe bowl in 30 second increments, stirring after each 30 second burst until just fully melted.
• Dip the peanut butter eggs: Let the melted chocolate cool for a few minutes before dipping in the eggs. Use a fork to rest each peanut butter egg on and dip / lower into the melted chocolate. Lift up and let any excess chocolate drip off. Place on the parchment paper lined baking sheet. If the chocolate gets too hard before all of the eggs are dipped, reheat the chocolate for 15 second in the microwave.

  Optional: Now is the time to add sprinkles or a sprinkle of flaky salt to each chocolate-covered peanut butter egg.
• ​Decorate and chill until set: Once all of the peanut butter eggs are dipped, chill in the fridge for 15 minutes. After 15 minutes in the fridge, decorate with extra melted chocolate if desired by drizzling in any pattern you see fit. Let sit in the fridge until the chocolate is set again.
• Once the peanut butter eggs are set, store in an airtight container in the fridge for up to 2 days. Or, in an airtight container in the freezer for up to 2 months. If enjoying from frozen, let sit at room temperature for a few minutes to soften before eating.

Notes

• Make sure to use creamy peanut butter like Kraft, Jif or Skippy – do not use a natural peanut butter as these will not set properly.
• If the eggs are softening too much and losing their shape as you dip them, put the baking sheet back in the fridge for 5–10 minutes and then try again.

The post Easy 3 Ingredient Peanut Butter Eggs for Easter appeared first on Cooking in my Genes.

Bursting with Spring flavours, you’ll find sweet and savory options for your Easter gatherings.

This list of easy Easter appetizers is the perfect balance of dips, crostini and puff pastry bites.

Why you’ll love these easy appetizers for Easter

• Quick: Most of these recipes take just 30 minutes to make.
• Easy: Generally simple prep is required to make these appetizers for your Easter guests.
• Simple: You’ll find simple ingredients in each Easter appetizer recipe, all of which can be found in local grocery stores.

Ingredients found in Easter appetizers

Fresh herbs: use a variety of fresh herbs to garnish the appetizers 

Fruit: Spring fruit favourites like blueberries, lemon and apricot are in a variety of appetizers

Nuts: pistachios, walnuts, almonds and pecans add the perfect crunch to the dips and crostini appetizers

​Cheese: cheese is the star of the show for many of these appetizers including brie cheese, gruyere and feta

Tips & Tricks to make the best Easter appetizers

• Prep Ahead: Many of these appetizers can be fully made or at least partially ahead of time. So if the recipe requires baking, you can bake the appetizers just before guests arrive.
• Make an appetizer board: For a large gathering, create a board full of a couple of different appetizers. For example, you could pair the stuffed dates with the puff pastry cheese twists and a dip.
• Appetizer pairings: Pair a savory cheesy appetizer like the puff pastry cheese twists or green goddess feta dip with vegetable platters so there are flavours for everyone to enjoy.

Baked Cheese Appetizers

Baked brie is a quintessential appetizer any time of year but I enjoy it best during the Spring season on a crostini paired with fresh fruits! If you want to try a new baked cheese, try baked goat cheese.

Easy and Quick Berry Brie Crostini Appetizer (3 ways)

Make these Easy and Quick Berry Brie Crostini Appetizer for Spring or Summer entertaining! Three delicious flavour combinations to choose!

Check out this recipe

5-Ingredient Baked Goat Cheese with Apricot Jam

You only need 5 ingredients to make this Baked Goat Cheese with Apricot Jam. It's a quick and easy appetizer you can make any time of year.

Check out this recipe

The Best Blackberry Baked Brie with Walnuts & Honey

This blackberry baked brie is a 5-ingredient appetizer you need to make! Delicious & easy to make and serve to guests anytime of year.

Check out this recipe

Whipped Dips

Use a food processor to whip up a variety of dips guests will love! You’ll find sweet options paired with nuts & herbs or savory options like hummus.

Spring Whipped Ricotta Dip with Honey & Pistachios

Make this fresh & bright Spring Whipped Ricotta Dip in just 10 minutes! Topped with lemon, basil, honey & pistachios, it's the perfect bite!

Check out this recipe

The Best Green Goddess Whipped Feta Dip Appetizer

Make this bright, fresh Green Goddess Whipped Feta Dip in under 10 minutes! The perfect quick appetizer for Spring & Summer seasons.

Check out this recipe

Easy Roasted Carrot Hummus Dip with Dill & Feta

This Easy Roasted Carrot Hummus is a Springtime twist on classic hummus! This flavorful veggie-forward dip is the perfect snack or appetizer.

Check out this recipe

Easy Appetizer Bites

From using puff pastry to dates to crostini, these are great vessels for easy Easter appetizers bites.

Blueberry Goat Cheese Crostini Appetizer

This divine Blueberry Goat Cheese Crostini is the easiest summer appetizer to make! Softened goat cheese is topped with a homemade blueberry mixture and fresh thyme for the perfect savory bite.

Check out this recipe

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

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 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

The post 10 Easy Easter Appetizer Recipes Everyone Will Love appeared first on Cooking in my Genes.

This easy side dish is made with very simple ingredients and makes the perfect side dish for a busy weeknight.

Using store-bought gnocchi, mushrooms and a handful of pantry ingredients this simple dish is packed with flavour.

My quick asparagus gnocchi is a lovely side dish for the Spring, and this Gnocchi with Mushrooms is just the same! Sometimes side dishes are the hardest to come up with so this gnocchi with mushrooms is a great recipe to keep in your back pocket.

What is gnocchi?

Gnocchi are little dumplings traditionally made with potato, eggs and flour. However, there are many ricotta-based versions that are just as pillowy soft. For this recipe use store-bought  gnocchi that is shelf stable because it’s so readily available. Plus, it makes this recipe super quick! This gnocchi recipe is filled with some of my favourite flavours that bring this recipe together in one-pan on the stovetop.

Why gnocchi and mushrooms make a perfect side dish

• Quick: You can make this side dish in under 25 minutes!
• Easy: This simple side dish requires just 10 key ingredients and 5 simple steps.
• Versatile: This is an easy recipe to make for a weeknight dinner or when having guests over.

Ingredients Needed For The Gnocchi Mushroom Side Dish

Olive oil: use olive oil to start this dish and get the mushrooms browned

Gnocchi: you’ll need one package of gnocchi that you can cook straight from the package. You can find these tender gnocchi in the pasta aisle or in the fridge section of local grocery stores.

Mushrooms: brown or cremini mushrooms are ideal for this recipe because they have a lot of flavour

Shallot: shallots pair lovely with mushrooms, especially when cooked together

Seasonings: fresh garlic cloves, kosher salt, ground black pepper, a pinch of chili flakes (or red pepper flakes) and balsamic vinegar bring the gnocchi side dish together

Butter: butter adds a nice touch to bring the dish together at the end

How to make a gnocchi side dish

1. Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
2. Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
3. To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
4. Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
5. Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Tips & tricks for making the dish even more flavorful

• Toppings: Top with the fresh minced parsley and toast walnuts for extra flavour!
• Spice: Add the chili flakes for a bit of a spicy hit!
• Fresh herbs: If you don’t have parsley on hand, fresh thyme could also work.
• Nuts: If walnuts aren’t for you, try toasted almonds or even hazelnuts.
• Parmesan cheese: A little dusting of freshly grated parmesan cheese would be quite delicious!

What do you serve with gnocchi – serving suggestions and pairings

• This gnocchi side dish is a perfect pairing with chicken or grilled steak.
• This would make an easy side dish to accompany an Easter turkey dinner.
• For a light dinner or lunch, you can serve this gnocchi and mushrooms for 3-4 people as a main dish paired with a simple salad.

What is the best kind of gnocchi to use in this recipe?

Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Common questions

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Leftovers can be reheated in the microwave, in the oven at 325F, covered, until warmed through or in a frying pan until re-crisped up.

More delicious side dishes from the blog

• Roasted Cauliflower with Orange Tahini (side dish)
• Easy and Delicious Crispy Sage Roasted Potatoes
• Honey Butter Roasted Carrots and Radishes

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Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish

Elevate your dinner with this quick & easy gnocchi side dish with mushrooms. Perfect as a flavorful side dish that’s ready in no time!

Course Side Dish

Cuisine American

Keyword gnocchi, mushrooms

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 -6 as a side dish

Author Jess

Ingredients

• 4 tbsp extra-virgin olive oil, divided
• 200-225 grams (8oz) brown or cremini mushrooms, sliced
• 1 shallot, finely chopped
• 2 garlic cloves, minced
• ½ tsp kosher salt
• ¼ tsp ground pepper
• Pinch of chili flakes
• 1 tbsp balsamic vinegar
• 450 grams / 1 lb shelf stable gnocchi
• 1 tbsp butter

Optional toppings

• 3 tbsp fresh minced parsley
• ¼ cup chopped walnuts, toasted

Instructions

• Heat a large skillet over medium-high heat and add 2 tablespoons of olive oil. Add the sliced mushrooms and cook until softened and starting to brown, stirring occasionally, about 6-8 minutes.
• Add the finely chopped shallot, minced garlic, kosher salt, ground pepper and a pinch of chili flakes. Stir and cook for 1 minute until fragrant. Add the balsamic vinegar, stir and cook until it’s mostly evaporated. Transfer the mushroom mixture to a medium bowl.
• To the same skillet, over medium-high heat add 2 tablespoons of olive oil. Add the gnocchi and sauté for 5-8 minutes, until the gnocchi start to turn golden brown and are tender and cooked through.
• Add the cooked mushrooms back to the skillet along with the butter and stir to combine. Cook until the butter is melted. Taste and adjust the seasoning with salt and pepper if desired.
• Serve immediately and add optional toppings of fresh minced parsley and chopped walnuts if desired.

Notes

• Shelf-stable and refrigerated gnocchi from the grocery store is best for this delicious gnocchi side dish. This type of gnocchi does not need to be boiled first and can pan fried directly from the package.

Photography by: Kaeleigh Pugliese

The post Quick & Easy Gnocchi With Mushrooms: An Easy Side Dish appeared first on Cooking in my Genes.

The carrots and radishes are topped with walnuts for a little crunch and a sprinkle of goat cheese to take the flavours to the next level.

So, let’s dive in to a new way to eat carrots and radishes, a dish that’s sure to be enjoyed for many dinners to come.

Radishes are one of my favourite Springtime vegetables so I wanted to try to use them in a new way! If you love roasting root vegetables but want to try something new, this recipe is for you.

Roasting both vegetables together brings out their natural sweetness and the honey butter coats them for the perfect side dish bite. It’s my favorite way to enjoy carrots and radishes in the Springtime!

Why you’ll love these roasted radishes and carrots

• It’s an easy side dish with delicious flavours!
• This side dish recipe is a delicious way to enjoy seasonal vegetables.
• A great side dish for Easter or pair with a roast chicken anytime.

Ingredients needed for this recipe

Carrots: you’ll need 1lb of carrots, peeled & cut into 1 inch pieces

Radishes: don’t forget to trim the green stems off the radishes first before halving them to roast

Unsalted butter: unsalted butter is perfect to roast both vegetables in

Honey: honey helps to lightly caramelize the carrots and radishes while roasting

Fresh Herbs: the flavour of fresh thyme goes beautifully with the vegetables; in a pinch use dried thyme instead (see below for substitution amounts)

Seasonings: salt and pepper are the only other seasonings you need for this side dish recipe

Walnuts: a nice crunchy topping for the tender roasted carrots and radishes and provides even more great flavor

Goat cheese: I love the creaminess of the goat cheese which pairs beautifully with the roasted vegetables and crunchy walnuts

Step by step process for roasting carrots and radishes

Step 1: Preheat the oven to 425F and line a large sheet pan with parchment paper.

Step 2: Prep the vegetables – peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Place radishes halved and carrot pieces on the parchment paper lined large baking sheet in a single layer.

Step 3: In a small pot, melt butter over medium heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).

Step 4: Pour the honey mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.

Step 5: Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes.

Step 6: Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan.

Step 7: Top the vegetables with the walnuts and goat cheese and serve immediately.

Expert tips

• Replace the walnuts with almonds if needed for allergy reasons.
• If goat cheese isn’t your favourite, try feta cheese as a topping alternative.
• It’s best to use fresh whole carrots cut into 1-inch pieces for this recipe. I do not recommend using baby carrots as they will cook much quicker than the radishes.
• Make this delicious recipe even more vibrant by using rainbow carrots!

Common questions

Can I make this recipe with just carrots?
If you prefer to roast only carrots, substitute the radishes with 1lb of carrots and then follow the rest of the recipe as-is.

What if I don’t have fresh thyme?
If you don’t have fresh thyme use 1/2 tsp dried thyme to replace the 1 tsp fresh thyme leaves.

Storage

Store leftover vegetables in an airtight container for up to 2 days in the fridge.

More side dishes to love from the blog

Easy Sheet Pan Roasted Vegetables (3 side dishes!)

Brussels Sprouts and Kale Salad

Easy and Delicious Crispy Sage Roasted Potatoes

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Honey Butter Roasted Carrots and Radishes Side Dish

These Honey Butter Roasted Carrots and Radishes are the perfect side dish for any gathering, especially in the Springtime! Easy & delicious!

Course Side Dish

Cuisine American

Keyword roasted vegetables

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Jess

Ingredients

• 1 lb carrots, peeled & cut into 1 inch pieces
• 1 lb radishes, halved about 2 bunches
• 1/4 cup unsalted butter
• 3 tbsp honey
• 1 tsp fresh thyme
• 1/4 tsp coarse salt
• pinch ground pepper
• 1/3 cup chopped walnuts
• 3 tbsp crumbled goat cheese

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Prep the vegetables - peel and slice the carrots into 1 inch pieces and trim the greens off the radishes, then cut them in half. Put all the vegetables on the parchment paper lined baking sheet.
• In a small saucepan, melt the butter over medium-low heat and once melted, stir in the honey, thyme, salt and pepper until combined (about 15-30 seconds).
• Pour the honey-butter mixture onto the vegetables on the baking sheet and stir to get all of the vegetables coated.
• Roast the vegetables in the oven for 15 minutes, remove and toss, then cook 15 more minutes. 
• Remove from the oven and toss the vegetables a bit more on the pan to pickup the honey butter mixture. Then, remove the vegetables to a serving dish and pour over any of the leftover honey-butter mixture from the pan. 
• Top the vegetables with the walnuts and goat cheese and serve immediately.

The post Honey Butter Roasted Carrots and Radishes appeared first on Cooking in my Genes.

Simply made in one bowl, this cake combines sweetened coconut, carrots and warming cinnamon for a truly delightful bite.

If you love a traditional carrot cake recipe, this coconut carrot cake is a nice way to upgrade on those flavours!

A light, single layer cake that’s perfect for any Springtime day.

Carrots and sweet coconut pair so well together making this a flavorful cake! The coconut brings a lovely sweetness to the cake, while the carrots make this a moist carrot cake. And warming cinnamon and nutmeg are just the right spices to bring all the flavours together.

And you can’t forget the homemade cream cheese frosting! Just like my apple cake with cream cheese frosting, it’s easily made by just stirring a few ingredients together, It’s truly my favorite frosting!

This is truly the BEST dessert to whip up for any gathering! Whether it’s Easter, Mother’s Day or any special occasion, this cake will delight everyone.

Just one bite of this cake and you might already know you’ll need a second piece! I think this is the best carrot cake recipe.

Why you’ll love this simple cake

• This is a simple one-bowl cake that’s easy to make!
• It’s perfectly delicious.
• You don’t need to use a mixer with a paddle attachment, hand mixer or anything fancy to make this cake.
• It has lots of carrot and coconut flavor!
• Easy to make ahead for any gathering, whether it’s brunch or a dinner party.

Ingredients needed to make this easy carrot cake recipe

Sweetened Shredded Coconut: This cake is filled with sweetened shredded coconut for the perfect touch of sweetness! It also adds to keeping the cake moist.

Carrots: A classic ingredient in a carrot cake, you’ve got to have shredded carrots of course! The fresh carrots keep this cake moist.

Greek Yogurt: Make sure to use a plain full-fat / whole milk greek yogurt in this cake.

Unsalted butter, sugar & eggs: The base wet ingredients of this cake include unsalted butter, white sugar and eggs.

All Purpose Flour, baking powder & salt: The base dry ingredients of this coconut carrot cake are classic cake ingredients of flour, baking powder and salt.

Cinnamon & Nutmeg: Warming spices of ground cinnamon and ground nutmeg round out the flavours of this cake and are classic carrot cake flavours.

Cream Cheese Icing: softened cream cheese, icing sugar (powdered sugar) and vanilla extract is all you need to make the icing.

Step by step process to make this coconut carrot cake

Step 1: Pre heat the oven to 350F. Line a 9×9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper with your favourite cooking spary OR grease well with butter.

Step 2: Shred carrots on the large side of a cheese grater. Set aside the shredded carrots.

Step 3: In a large mixing bowl, whisk together melted butter, eggs and sugar until combined.

Step 4: Then whisk in the greek yogurt and vanilla extract until fully combined.

Step 5: Switch to a spoon and stir in the sweetened shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined to create the cake batter.

Step 6: Finally stir the grated carrots into the cake batter.

Step 7: Then, add the cake batter to the pan and pat down to make sure it’s spread out to all the corners.

Step 8: Bake for 35-40 minutes or until a toothpick comes out clean and the edges are golden and pulling away from the sides of the pan. Leave the cake in the pan to cool. Once cooled, move to a plate and make the icing.

Step 9: To make the icing, microwave the cream cheese for 10-20 seconds until warm and quite soft. To the cream cheese add 1/4 cup plus 2 tbsp icing sugar and vanilla extract and stir until smooth.

Step 10: Once the cake is cooled, frost just the top of the cake and then top with additional shredded coconut if desired. Alternatively top th ecake with toasted coconut flakes for a beautiful presentation.

Step 11: Cake can be stored at room temperature, covered, for up to 3 days.

Expert tips

• Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake.
• Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
• Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

Common questions

Can I use unsweetened coconut instead of sweetened?
I recommend using sweetened shredded coconut in this recipe as it adds to the overall flavour profile and helps keep the simple coconut carrot cake moist. Unsweetened shredded coconut is a bit more on the drier, less sweet side so it can affect the taste and texture of the cake slightly.

Can I make this cake ahead of time?
As this cake sits, it gets even better so making it one day ahead of time is perfectly fine. Make the cake; let it fully cool; and then ice it with the cream cheese frosting.

What if I want to make this in a round pan?
I have not tested this cake in a 9-inch round pan. A 9-inch round pan holds less volume than a 9-inch square pan so you risk the cake taking longer to bake and/or the cake over-flowing if using a round instead of square pan.

Storage

This cake can be stored at room temperature, covered, for up to 3 days since this cake tastes even better as the flavours meld together.

More simple and delicious cake recipes from the blog:

Apple Cinnamon Crumble Cake

Rhubarb Cake

The Best Dark Chocolate Cake

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Simple Coconut Carrot Cake with Cream Cheese Frosting

A delicious one layer Simple Coconut Carrot Cake made with sweetened coconut and carrots. Topped with a delectable cream cheese frosting!

Course Dessert

Cuisine American

Keyword carrot cake, coconut cake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 9 -12 slices

Author Jess

Ingredients

• 1/2 cup unsalted butter, melted
• 2 eggs
• 2/3 cup granulated sugar
• 1 cup whole milk greek yogurt
• 2 tsp vanilla extract
• 1 cup sweetened shredded coconut
• 1 cup all purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1 1/4 cups shredded carrots about 3 carrots

Cream Cheese Frosting

• 1/2 cup cream cheese, softened
• 1/4 cup icing sugar
• 2 tbsp icing sugar
• 1 tsp vanilla extract

Instructions

• Pre heat the oven to 350F. Line a 9x9 inch pan with parchment paper, long enough to line the bottom of the pan with extra hanging over the sides. Spray the parchment paper OR grease well with butter.
• Shred carrots on the large side of a cheese grater and set aside.
• In a large bowl, whisk together melted butter, eggs and sugar.
• Then whisk in the greek yogurt and vanilla extract.
• Switch to a spoon and stir in the shredded coconut. Then add the flour, baking powder, ground cinnamon, ground nutmeg and salt and stir until combined.
• Finally stir in the shredded carrots.
• Then, add the batter to the pan and pat down to make sure it's spread out to all the corners.
• Bake for 35-40 minutes or until a toothpick comes out clean and the edges are golden and pulling away from the sides of the pan.

  Leave in the pan to cool. Once cooled, move to a plate and make the frosting.
• To make the frosting, microwave the cream cheese for 10-20 seconds until warm and quite soft. To the cream cheese add 1/4 cup plus 2 tbsp icing sugar and vanilla extract and stir until smooth.
• Frost the cooled cake and then top with additional shredded coconut if desired.
• Cake can be stored at room temperature, covered, for up to 3 days.

Notes

• Make sure you shred the carrots at home for this cake. I do not recommend use pre-packaged shredded carrots as they can be very dry and will not impart any moisture to the cake. 
• Top the cake with shredded coconut or go the extra mile by toasting shredded or flaked coconut for a beautiful presentation.
• Make this carrot coconut cake one day ahead of time and wrap just the cooled cake in parchment paper then plastic wrap. Store at room temperature and frost before serving. Alternatively you can bake the cake, let it cool and then frost and store at room temperature to enjoy the next day.

The post Simple Coconut Carrot Cake with Cream Cheese Frosting appeared first on Cooking in my Genes.

Most of us are spending a lot more time at home, perhaps cooking and baking more than we ever have.

So, let’s chat April recipes including seasonal dishes, easy recipes to make for Easter at home and what we’ve been up to as we #stayhome more.

As we’ve been cooking a lot more at home, we’re trying to use more pantry ingredients and keep to recipes that are simpler in nature like my Quick White Beans with Tomatoes & Kale.  Frozen veggies are going a long way these days too.

And, my Easy Pea Soup is exactly the dish to make them shine. Are you on a baking kick?! A couple of my friends are trying their hand at sourdough bread; but I’m sticking to my Sweet Potato & Cheddar Drop Biscuits because they’re SO easy!I dove back into a couple of books from my bookshelf that I haven’t read in years too, re-reading some of my favourites like Snow Falling on Cedars and The Little French Bistro.

And, we’ve also been watching a couple of movies & shows – some of my fav tv shows are:

• Ozark
• Virgin River
• Succession
• Schitt’s Creek
• The Office
• Modern Love
• Jack Ryan
• The Good Fight
• The Mindy Project

If you want a break from tv or cooking, get creative with Brit & Co. They have all of their online classes available FOR FREE until April 9th – maybe they’ll even extend it a bit!

In between reading, show-watching and getting creative, we are DEFINITELY cooking! So, here are some simple recipes to make this month and many of them contain fresh ingredients in-store right now:

Apples – Apple Cheddar Breakfast Toast

Grapefruit – Grapefruit Lavender Spring Blossom Cocktail

Leeks – Leek & Pancetta Pasta

Lettuce – Market Spring Vegetable Salad

Carrots – Honey Butter Roasted Carrots & Radishes

Spinach – Bacon, Mushroom & Spinach Quiche

Most of these recipes would be great as a main or side dish for Easter brunch or dinner and here are a couple more that are great for enjoying at home:

Mushroom Tart

Sheet Pan Roasted Carrots, Brussels Sprouts & Potatoes

Swiss Chard, Goat Cheese & Leek Frittata

Easy Pea Soup

Rhubarb Cake

I don’t know about you but I am sure looking forward to seeing more and more seasonal produce in the stores. And, starting to cook with it more!

Until the next cooking adventure,
Jess

The post What’s In Season – Recipes to Make in April appeared first on Cooking in my Genes.

Cucumber and mint are refreshing flavours and they pair perfectly with gin.

And, taking a cue from one of my other favourite cocktails, the French 75, this Spritz is topped with prosecco for a sparkling touch!

I love to make cocktails that use seasonal and fresh ingredients so this Minty Cucumber Gin Spritz fits in perfectly. The last couple of week’s we’ve been enjoying local cucumbers from our YYC Growers Harvest Box. So, I knew as soon as we started to feel the beginnings of Spring it was the perfect opportunity to use the cucumbers in a cocktail to celebrate.

If you haven’t had mint and cucumber in a cocktail yet, you’re in for a treat! The two provide the most refreshing flavours when muddled together and combined with gin.

Then, this cocktail is topped with prosecco for a perfectly bubbly sip!

Print

Minty Cucumber Gin Spritz

Mint and cucumber combine with gin in this refreshing cocktail that is topped with prosecco for the perfect, sparkling spritz of the Spring season!

Course Drinks

Cuisine American

Keyword cocktail, spring cocktail

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 cocktails

Author Jess

Ingredients

• 6 slices cucumber
• 10 mint leaves
• 2 ounces gin
• 8-10 ounces prosecco or other white sparkling wine
• extra mint leaves and cucumber slices for garnish
• ice

Instructions

• Add mint leaves, cucumber slices and gin to a cocktail shaker or mason jar.
• Use a muddler or wooden spoon to crush and mix mint, cucumber and gin so the flavours get released and then let sit for 5 minutes.
• Strain into two champagne flutes (or glass of your choice) and pour 4-5 ounces of prosecco into each glass.
• Add some mint leaves and fresh slices of cucumber to garnish and 1-2 ice cubes and enjoy!

This Minty Cucumber Gin Spritz is wonderful for brunch, Easter or Mother’s day. And, even just sipping in the sunshine during the Spring or Summer!

This recipe is a lovely way for me to celebrate my 4th year of blogging here on Cooking in my Genes! I can hardly believe I’ve been creating and photographing recipes to share with you for four years; it’s gone by in a flash! I’ve enjoyed every minute of this experience so far. This blog is such a lovely way to connect with you, family and friends through the love of food. So THANK YOU for all of the love and support; I truly wouldn’t be doing this without you!

So, let’s grab one of these Minty Cucumber Gin Spritz’s and CHEERS to an amazing 4 years plus more to come!

And, if you need some more Spring cocktail inspiration, check out my Grapefruit Lavender Spring Blossom Cocktail.

Until the next cooking adventure,
Jess

The post Minty Cucumber Gin Spritz appeared first on Cooking in my Genes.