Cheddar Swirl Buns

It is the end of August which means it is time for another Pass the Cookbook Club post. But seriously, how are we down to the final weeks of August? I am not quite ready to say goodbye to the summer, although I do love fall baking! This month's recipes were chosen from The Smitten Kitchen Cookbook by Deb Perelman. I love Deb's blog and was more than excited when her book was selected. Good choice Kita! At first I thought I might make Deb's S'mores Layer Cake. I have been on a huge s'mores kick all summer and this cake looks like the ultimate s'mores dessert. But in the end, I gave in to my love for cheesy carbs and made the Cheddar Swirl Buns. 

Since I was in Chicago last weekend, it has been almost two weeks since I made these Cheddar Swirl Buns. Let me tell you, it was not easy holding out on this recipe for such a long time. Every time I posted a new recipe, I wanted to share these Cheddar Swirl Buns- nothing else seemed quite as good. I loved everything about this recipe- but what is not to love about cheese + carbs? At first I was a little unsure about the onions but they seemed to almost melt into the dough and really complemented the other flavors nicely. Now tell me, do I need to make the other recipes soon too? That S'mores Layer Cake is still calling my name..

Cheddar Swirl Buns

Recipe from The Smitten Kitchen Cookbook by Deb Perelman

3 cups all-purpose flour

1 tsp salt

Pinch of black pepper

1 tbsp granulated sugar

2 1/4 tsp (1 packet) instant yeast

1 cup milk

4 tbsp butter, melted and cooled until warm, plus 1 tbsp for brushing

Filling:

1/2 cup white onion, grated

2 tsp fresh dill, minced

1 1/2 cups grated sharp cheddar cheese

1/2 tsp salt

Pinch of black pepper

Combine the all-purpose flour, salt, pepper and granulated sugar in the bowl of an electric stand mixer. 

In a separate bowl, whisk the yeast into the milk until it dissolves. Pour the yeast mixture into the bowl of the stand mixer with the dry ingredients. Mix with the paddle attachment until a shaggy ball forms. Switch to the dough hook and knead on low speed for about 6 minutes or until a slightly sticky ball has formed. Place the ball of dough into a lightly oiled bowl covered with plastic wrap. Allow the dough to rise until it has doubled in size, about 2 hours. 

To form the buns, scoop out the dough onto a well-floured surface and roll it into a 12x16 inch rectangle. In a medium bowl, combine the filling ingredients and mix until combined. Spread the filling over the dough, leaving a 1/2 inch border at the short ends. Tightly roll the dough from one short end to another, making a 12 inch log. With a sharp serrated knife, carefully cut the dough into twelve 1 inch rounds.

Line two 9 inch cake pans with parchment paper. Arrange 6 buns in each of the pans, with an even amount of space in between each. Brush the tops of the buns with melted butter. Cover the cake pans with plastic wrap and let the dough rise until doubled again, about 2 hours. When almost doubled, preheat the oven to 350 degrees F. 

Bake for 20-25 minutes or until golden brown in color and the cheese is bubbling from the center. Serve immediately.

Parmesan Truffle Tater Tots

Have you guys tried truffle oil? It is honestly one of my favorite ingredients to cook with. Truffle oil, similar to brown butter, is just one of those ingredients that makes a number of foods taste better. I first tried truffle macaroni and cheese a few years ago and fell in love. Ever since I ordered it off the menu at a local restaurant, I have been dreaming about that meal and how I can recreate it at home. There is also a local food truck that sells hand-cut truffle french fries with fresh rosemary. Ah-mazing. And then more recently I went to a restaurant that serves truffle tater tots.

Two weeks ago I set out to experiment with my new bottle of truffle oil. By the way- I purchased my bottle at a specialty olive oil shop, but I have also seen it at local supermarkets and kitchen stores, like Sur la Table. At first I considered making homemade french fries, but time constraints brought me back to the idea of truffle tater tots. In the future I plan to try french fries and even homemade tater tots. But if you are new user of truffle oil, these Parmesan Truffle Tater Tots are a great way to test it out.

Parmesan Truffle Tater Tots
Recipe adapted from My Life as a Mrs.

4 cups tater tots, frozen
4 tsp truffle oil
1/2 cup freshly grated parmesan cheese
3 tsp dried parsley
Pinch of salt

Place tater tots on a large baking sheet lined with aluminum foil and bake according to package directions.

While still hot, combine the cooked tater tots with the truffle oil, parmesan cheese and dried parsley in a large bowl. Gently toss to evenly coat the tater tots. Add salt to taste and serve immediately.

Pasta with Brown Butter Alfredo Sauce

Happy Monday! I hope you all had a good weekend. Mine was relaxing- I spent part of Saturday doing a little shopping at the mall and then spent some time in the kitchen. Since I will be heading down to the Cape later this week for the Fourth of July, I wanted to get some cooking and baking out of the way this weekend. Out of everything I made, this pasta dish is one of the dishes I am most excited to share. 

This pasta dish falls into the category of "brown butter makes everything just a little bit better". I know I probably sound like a broken record saying that, but it really is true. Just search around the recipe archives on my blog and you will find a number of recipes that prove the point. But getting back to this pasta dish- it is simply amazing. You can see the small specks of brown butter on each piece of pasta and it sure it tasty. Fettuccini Alfredo is generally my go-to meal at Italian restaurants and I don't ever think I could get sick of it. But this Pasta with Brown Butter Alfredo Sauce is a fun twist on the traditional dish and will certainly find a spot in my dinner rotation.

Pasta with Brown Butter Alfredo Sauce

Recipe from Lauren's Latest

1 lb. pasta (I used gemelli) 

1/2 cup salted butter

1 cup heavy cream

1 1/2 cups grated parmesan cheese

salt and pepper to taste

Bring a large pot of water to boil. Add the pasta and cook until al dente.

While the pasta is cooking, melt the butter in a large skillet over medium heat. Continue to cook the butter until it turns brown in color. Immediately turn the heat to low and add the heavy cream. Stir the mixture until combined. Add the parmesan cheese and continue stirring the mixture until completely melted and the sauce is smooth. Add salt and pepper to taste. 

Drain the pasta and pour into the skillet of sauce. Toss to coat and serve immediately. 

Strawberry Spinach Salad

Looking at my most recent blog posts, I noticed that I post a lot of cookie, brownie and cupcake recipes. And with good reason. I love to bake, not to mention eat, all of those things. Despite the crazy amount of baked goods that come out of my kitchen, I actually do try to eat healthy and maintain a good balance in my diet. For instance, I love, and often even crave, a good salad. And this Strawberry Spinach Salad is what I call a good salad. 

At my old job, we often grabbed lunch from this restaurant that had the most amazing strawberry goat cheese salad on the menu. I immediately fell in love and never ordered anything else. It  really was that good. After making this salad at home, I am so excited to have found a recipe that tastes just like the one I always used to order. And now that summer is here and fresh berries are in season, there is really no excuse not to make this salad more often. Leave out the goat cheese if you are not a fan, but for me, it is not optional. 

Strawberry Spinach Salad

Recipe adapted from Annie's Eats

Dressing:

1 cup fresh strawberries, sliced

1 1/2 tbsp apple cider vinegar

1 1/2 tbsp white wine

1 tbsp granulated sugar

Pinch of salt

Salad:

Baby spinach leaves, rinsed and dried

Sliced almonds

Fresh strawberries, sliced

Crumbled goat cheese

In a blender or food processor, combine the strawberries, apple cider vinegar, white winer, sugar and salt. Pulse until the mixture is smooth and combined. Transfer to an airtight container and refrigerator until ready to use. 

Portion spinach onto salad plates. Top with sliced almonds, crumbled goat cheese and sliced strawberries. Drizzle with the strawberry dressing. 

Homemade Parmesan Crackers

Given that I am a big-time snacker, I love all of the classic snacks- Cheez-Its, Wheat Thins, Gold Fish, Ritz Crackers. The list goes on and on. I have always loved crackers of all kinds. Naturally I was excited to try my hand at making homemade crackers. After a little research, I settled on this recipe for Parmesan Crackers to make and I could not have been happier with the results. First of all, these crackers are incredibly easy to make. From start of finish, they only took about 1/2 hour to come together. 

I loved the parmesan flavor of these crackers. However, I think that you could easily substitute other ingredients in order to meet your needs. When I make them again, I think I will experiment with other spices and herbs to give them even more flavor. I also love crackers with freshly ground pepper and think that would be a great addition to these crackers. Oh how I love experimenting in the kitchen!

Homemade Parmesan Crackers

Recipe adapted from Smitten Kitchen 

1 cup all-purpose flour

1/2 tsp salt

1/2 cup finely grated fresh Parmesan cheese

4 tbsp unsalted butter

1/4 cup heavy cream

Coarse salt for sprinkling

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Combine the flour, salt, cheese and butter in a food processor. Pulse until combined. Add the heavy cream. Let the food processor run until a dough forms.

On a lightly floured surface, roll out the dough to be about 1/4 inch thick. Cut out individual crackers using a pastry wheel (my crackers were approximately 1 1/2 inch squares). Place crackers on the prepared baking sheet. Bake for about 12 minutes or until lightly browned in color. Allow them to cool completely on a cooling rack.

Mac and Cheese Bites

I mentioned in an early blog post that mac and cheese is one of my all-time favorite foods. If I had to eat one food for the rest of my life, I would have to be choose mac and cheese. Everyone's favorite comfort food. And with good reason. However, mac and cheese is not always the healthiest choice out there, which is probably why I shouldn't eat it everyday for the rest of my life. Enter these Mac and Cheese Bites. When I first saw this recipe on Annie's website, I knew I had to try it immediately. Not only do I love mac and cheese, but I also love mini food. These Mac and Cheese Bites are so cute and perfect to serve at a party or other gathering. They also allow you to get your comfort food fix without all of the calories of a giant bowl of Mac and Cheese. 

Mac and Cheese Bites

Recipe from Annie's Eats (originally from the Deen Bros. on Epicurious) 

12 oz elbow macaroni

2 cups Ritz cracker crumbs

3 cups shredded sharp cheddar cheese, divided

6 tbsp unsalted butter, melted

1 (5.2 oz) package Boursin garlic herb cheese

2 tbsp unsalted butter, cold

2 large eggs

3/4 cup milk

1/4 cup sour cream

1/4 tsp salt

Pinch of red pepper flakes

Preheat oven to 350 degrees F. Spray muffin tins with non-stick cooking spray and set aside.

Bring a large pot of water to a boil. Add the macaroni noodles and cook according to package instructions until just shy of al dente. Drain well.

In a large bowl, combine the cracker crumbs, 1/2 cup of shredded cheese and melted butter. Mix with a fork until combined. Spoon the mixture into the bottom of the prepared muffin tins and press down lightly.  

Once the pasta is drained, add it to a large mixing bowl along with the remaining shredded cheese, Boursin cheese and cold butter. In another bowl, combine the eggs, milk and sour cream. Pour the liquid mixture into the bowl with the pasta. Add the salt and red pepper flakes. Mix until combined. 

Divide the pasta mixture evenly among muffin tins. Bake for about 20-25 minutes or until golden brown. Allow them to cool in the pan for at least 10-15 minutes before serving. 

Tortellini with Pumpkin Alfredo

I have said it before, but I will say it again. I hate the snow. Especially when it falls two feet at a time like it is expected to do this weekend. Earlier this morning I went out to fill up my car with gas in preparation of the storm. There was only an inch of snow on the ground when I got home, but my car could not make it back up the driveway. You see, my house is on a hill and my driveway becomes a steep sheet of ice whenever there is bad weather. So what did I do? Well after about 20 failed attempts to get up the driveway, I called my dad in panic and told him that I was stuck. Like he always seems to do, my dad saved the day and instructed me to put sand down on the driveway. After a few more failed attempts, I finally made it up. So yeah, this storm is not off to a good start. I don't think I will be leaving my house again until Monday morning.  

There is one good part about winter storms- getting to stay inside and spend the entire day in the kitchen. I can't wait to try out some new recipes, as well as some old favorites, this weekend. 

One of my favorites is this Tortellini with Pumpkin Alfredo. After making Pumpkin Cream Cheese Muffins a few weeks ago, I had half a can of pumpkin sitting in my refrigerator. I hate letting good food go to waste. So I searched through my archives and found another pumpkin recipe to make. In the end, I settled on this Tortellini with Pumpkin Alfredo. The Pumpkin Alfredo sauce was creamy and flavorful. And the best part? It came together in only 10 minutes. Boil two packages of tortellini and toss with the sauce for a simple and delicious lunch or dinner. This comforting meal is perfect for a cold and snowy night inside the house. 

Tortellini with Pumpkin Alfredo
from Food Network Magazine, October 2012

2 (9 oz) packages of cheese tortellini
1 tbsp unsalted butter
1 small shallot, finely chopped
1/2 cup pumpkin puree
pinch of freshly grated nutmeg
1 1/4 cups heavy cream
1/4 cup parmesan cheese, plus additional cheese to top the tortellini
fresh parsley, chopped for garnish

Cook the tortellini according to package directions. Reserve about 1/2 cup of the cooking water before draining the tortellini.
Add the butter to a large skill set above medium heat. Allow the butter to melt before adding the shallot. Cook the shallot until softened, stirring frequently, for about 2-3 minutes. Add the pumpkin puree and freshly ground nutmeg. Allow the mixture to cook for about 1 minute. Add the heavy cream and stir until combined. Bring the mixture to a boil. Reduce the heat to low and simmer for about 5 minutes. The sauce should be thick and creamy. Add the cheese and stir until melted and combined. Season with salt and pepper.
Add the cooked tortellini to the sauce and toss to coat. If the sauce is too thick, add some of the reserved cooking water to think it out.
Top tortellini with parmesan cheese and fresh parsley for garnish.
Enjoy :)

Stovetop Macaroni and Cheese

Everyone needs a go-to comfort food recipe and this is mine. Over the past few years, I have tried countless recipes for homemade mac and cheese and this one is by far my favorite. The gouda cheese makes the noodles super creamy and there is a hint of garlic in every bite. Ultimate. comfort. food. 

Whenever I think of homemade mac and cheese, I almost always think of baked mac and cheese with toasted breadcrumbs on top. I still think that my mom still makes the best baked mac and cheese! But this version is even simpler to make because everything is done on the stovetop. You basically just add all the other ingredients to the cooked pasta and stir until creamy and combined. Easy peasy, right? I hope that you enjoy this recipe as much as I do because there is nothing better than homemade mac and cheese!

Creamy Stovetop Macaroni and Cheese
Recipe adapted from Krissy's Creations (originally seen on the The Curvy Carrot)

1 16 oz box of pasta (I used small shells but you can use your favorite pasta)
1 10 oz block of gouda cheese, shredded
1/4 cup plain greek yogurt
1/4 cup milk
3 tbsp unsalted butter
2 cloves of garlic, minced

Cook pasta according to box directions until al dente. Make sure to retain some of the cooking liquid in the pot. Return the pasta to the pot immediately.
Add the gouda cheese and garlic and stir until well combined.
Slowly add the milk, butter and greek yogurt. Stir until smooth and creamy.
Serve immediately and enjoy!