Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

von | Mai 30, 2024 | ALL YEAR, APPETIZER, BASIL, BREAD, DINNER PARTY, DOUGH, FLUFFY, HERBACEOUS, HERBS, INTERMEDIATE, INTERNATIONAL, OVER 120 MINUTES, VEGETARIAN

Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

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May 30, 2024 by Kimberly

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread.

2 HOURS
50 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

8-10 PORTIONS

FLUFFY
HERBACEOUS

DINNER PARTY

BREAD
SIDE

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Garlic Herb Pull Apart Bread is the perfect addition to any meal, bringing together the flavors of fresh garlic and herbs in a soft, pull-apart bread. This bread is not only delicious but also incredibly fun to eat, making it a hit at parties and family gatherings.

How to serve
Serve this mouthwatering Garlic Herb Pull Apart Bread as an appetizer at your next party or alongside a big salad. It’s also perfect for dipping into soups and stews, or simply enjoy it on its own. The combination of herbs and garlic makes every bite a delightful experience.

How to store
To store your leftover Garlic Herb Pull Apart Bread, wrap it tightly in aluminum foil and keep it at room temperature for up to 2 days. For longer storage, place it in an airtight container and refrigerate for up to 4 days. Reheat in the oven to bring back its fresh-baked taste and texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Garlic Herb Pull Apart Bread
Garlic Herb Pull Apart Bread
Garlic Herb Pull Apart Bread
„Let’s make a piece of happiness“
Print
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Garlic Herb Pull Apart Bread

Garlic Herb Pull Apart Bread

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

  • Author: Kimberly
  • Total Time: 2 hours 50 min
  • Yield: 10 1x
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Description

RECOMMENDED EQUIPMENT

  • baking pan (I used a 28x8cm / 11”x3” loaf pan)
  • large bowl
  • measuring cup
  • plastic wrap (or kitchen towel)
  • small bowl
  • sharp knife
  • cutting board
  • garlic press
  • rolling pin

Ingredients

Units Scale

DOUGH

  • 600 grams all-purpose flour
  • 42 grams fresh yeast
  • 2 tsp sugar
  • 2 tsp salt
  • 50 milliliters oil of your choice (I used cold-pressed rapeseed oil)
  • 350 milliliters lukewarm water

FILLING

  • 5 garlic cloves
  • 30 grams fresh herbs (I used thyme, oregano, basil, rosemary & parsley)
  • 125 grams soft butter
  • salt & pepper

Instructions

  1. For the dough, mix flour, sugar, and salt in a large bowl. In a measuring cup, measure out the lukewarm water, crumble in the fresh yeast, and stir until the yeast dissolves. Add the yeast water and olive oil to the flour-sugar-salt mixture and mix until a sticky dough forms. Cover the bowl with plastic wrap or a damp towel and set aside for 10 minutes.
  2. With a wet hand, grab one side of the dough, lift it up, and fold it into the middle. Repeat with the other three sides. Let the dough rest for another 10 minutes, then repeat the folding process and let the dough rise, covered, for 1 hour.
  3. Meanwhile, prepare the filling. Finely chop the herbs and peel the garlic cloves, then either finely chop them or use a garlic press. In a small bowl, mix the softened butter, herbs, garlic, salt, and pepper into a paste and set aside (do not refrigerate, the butter should remain spreadable). Prepare the baking pan by either greasing it with a bit of butter or lining it with parchment paper, and set aside.
  4. After the dough has risen for an hour, perform one final round of folding and let it rise, covered, for another hour.
  5. Turn the dough out onto a clean, lightly floured surface and roll it out into a rectangle about 1/2” thick. Spread the butter-garlic-herb paste evenly over the dough. Cut the dough into strips about 8cm / 3” wide. Fold each strip like an accordion and place them upright in the baking pan with the buttered side facing up. Repeat with all the strips, pressing the dough snugly into the pan. Preheat the oven to 200°C / 392°F. Bake the dough for about 30 minutes. Serve warm or let cool. And now enjoy this piece of happiness 🙂

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 2 hours 30 min
  • Cook Time: 20 min

Classic Scones

Classic Scones

von | Mai 26, 2024 | 30 TO 60 MINUTES, BREAD, BREAKFAST, BRUNCH, BUTTERY, EASY, ENGLISH, TEA TIME, VEGETARIAN

Classic Scones

Classic Scones

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May 26, 2024 by Kimberly

Indulge in the simple pleasure of classic scones – tender, buttery delights perfect for any tea time or breakfast. Bake a batch today and experience homemade comfort!

40 MINUTES

EASY

VEGETARIAN

ENGLISH

204 PER SCONE

BUTTERY

TEA TIME

BREAKFAST
BRUNCH

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of classic scones, a quintessential British treat beloved across the globe. These buttery, flaky delights are the perfect companion to your afternoon tea or a cozy morning breakfast. With just a few simple steps, you can bring the taste of authentic English tea time into your home, impressing guests and treating yourself to a timeless culinary tradition.

How to serve
Serve these classic scones fresh and warm, straight from the oven. Split them open and slather with clotted cream and strawberry jam for a traditional experience. Alternatively, enjoy them plain with a hot cup of tea or coffee. These versatile treats can also be customized with add-ins like raisins or chocolate chips, making each batch uniquely delicious and perfectly suited to your taste preferences.

How to store
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly and freeze for up to three months. Simply reheat to regain that freshly baked warmth and texture.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Classic Scones
Classic Scones
Classic Scones
„Let’s make a piece of happiness“
Print
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Classic Scones

Classic Scones

5 from 1 review

  • Author: Kimberly
  • Total Time: 40 min
  • Yield: 10 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • box grater
  • medium-sized bowl
  • glass or small bowl
  • dough scraper / spatula
  • round cutter
  • pastry brush

Ingredients

Units Scale
  • 300 grams all-purpose flour
  • 35 grams white sugar
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 90 grams butter
  • 1 egg
  • 160 milliliters milk
  • 2 tbsp milk for brushing

Instructions

PREPARATIONS

  • Place the butter in the freezer for 15 minutes.
  • Line a baking sheet with parchment paper.
  • Preheat the oven to 200°C/392°F.

INSTRUCTIONS

  1. In a medium-sized bowl, mix flour, sugar, baking powder, and salt. Grate the cold butter into the dry ingredients using a box grater.
  2. In a glass, whisk together the milk and egg and add to the other ingredients. Stir with a spoon until the mixture just comes together. Then, place the dough onto a clean work surface and fold it a few times with a dough scraper or a spatula, so that the dough comes together. It’s important not to use your hands for this, as the butter will soften too much, causing the dough to spread out during baking.
  3. Roll the dough into a rectangle about 30×20 cm and cut as many scones as possible using a round cutter. Fold the dough again and continue cutting out scones until all the dough is used. If you don’t have a cutter, you can also cut the dough into triangles. This amount of dough makes about 10 scones.
  4. Place the scones on the prepared baking sheet, spaced a little apart. Pour 2 tablespoons of milk into the glass and use the brush to spread it over the scones.
  5. Bake the scones in the oven for about 12 minutes. Then remove from the oven and enjoy immediately or let cool.

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 2 min
  • Passive Time: 27 min
  • Cook Time: 10 min

Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

von | Mai 24, 2024 | 60 TO 120 MINUTES, ADVANCED, ALL YEAR, APPETIZER, CRISPY, DATE NIGHT, DOUGH, JAPANESE, MARINADES & SAUCES, OMNIVORE, SALMON, SPICY

Spicy Salmon Baked Sushi Rolls

Spicy Salmon Fried Sushi Rolls

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May 24, 2024 by Kimberly

Spicy salmon meets crispy, fried perfection in this delightful dish. With a kick of heat, rich flavors, and a comforting texture, every bite offers a cozy yet exciting sushi experience.

75 MINUTES

ADVANCED

OMNIVORE

JAPANESE

8 ROLLS

CRISPY

DATE NIGHT

APPETIZER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Imagine if your favorite spicy tuna roll and a sizzling tempura dish had a delicious rendezvous. Sounds intriguing, right? Well, let me introduce you to Crispy Spicy Salmon Sushi Rolls. They’re bursting with the bold flavors of traditional sushi but transformed into a delightful fried sensation. Wrapped in a light, crispy coating with a kick of spicy salmon nestled inside, you’ve just discovered your new favorite dish. Perfect for any gathering or a tantalizing meal at home!

How to serve
Serve these deep-fried spicy salmon rolls hot and crispy. Cut each roll into six even pieces for easy sharing. Drizzle them generously with the two sauces – a spicy mayo-Sriracha sauce and a sweet and savory soy-mirin sauce. For the final touch, sprinkle sesame seeds and thinly sliced spring onions over the top for a beautiful contrast in color and a burst of freshness. These rolls are packed with flavor, but if you enjoy a bit more heat, they also pair wonderfully with a dab of wasabi. This delightful combination of textures and tastes makes them a standout dish at any gathering.

How to store
Due to their crispy nature, it’s best to enjoy these spicy salmon rolls fresh. Once fried, they tend to lose their crunchiness if stored, so they are not recommended for later consumption. However, if you find yourself with leftovers, you can briefly re-fry them to bring back some of the crispiness. But really, these rolls are so delicious, consider it the perfect excuse to indulge and enjoy them all in one sitting!

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
Spicy Salmon Baked Sushi Rolls
„Let’s make a piece of happiness“
Print
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Spicy Salmon Fried Sushi Rolls

Spicy Salmon Fried Sushi Rolls

5 from 1 review

  • Author: Kimberly
  • Total Time: 75 min
  • Yield: 4 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • rice cooker (or pot)
  • three small pots (or one that you wash twice)
  • two small bowls
  • squeeze bottles (or tablespoons)
  • two medium-sized bowls
  • bamboo rolling mat (called Makisu)
  • plastic wrap
  • large bowl
  • whisk
  • drinking glass
  • two flat dishes
  • two forks
  • foam spoon

Ingredients

Units Scale

SUSHI RICE

  • 150 grams sushi rice
  • 2 tbsp rice vinegar
  • 1 tbsp white sugar
  • 1/2 tsp salt

LIGHT SAUCE

  • 50 grams mayonnaise
  • 10 grams Sriracha (or any other hot sauce you like)

DARK SAUCE

  • 50 grams soy sauce
  • 50 grams Mirin
  • 50 grams white sugar

TEMPURA BATTER

  • 100 grams all-purpose flour
  • 100 grams corn starch
  • 1 egg
  • 100 milliliters ice-cold water
  • 1/2 tsp salt

FILLING

  • 150 grams salmon filet
  • 2 tbsp Sriracha (or any other hot sauce you like)

OTHER INGREDIENTS

  • 2 full-sized Nori sheets
  • 70 grams Panko (or regular bread crumbs)
  • 500 milliliters deep-frying oil
  • sesame seeds
  • spring onions

Instructions

  1. Let’s start with the sushi rice: Wash the rice under cold water until the water runs clear. This is important as it removes all the starch and prevents the rice from becoming mushy. Now, place the rice in a rice cooker or pot and add 400ml (1 + 2/3 cup) of water. I use a little less than 1:1.5 ratio rice to water, as there’s still water left on the rice from washing. Let the rice cook.
  2. To get that authentic sushi flavor, the rice will be soaked in a sauce. For this, heat rice vinegar, sugar, and salt in a small pot until the sugar and salt have dissolved. Set aside to cool. As it cools, the sauce will thicken slightly.
  3. Now, let’s prepare the salmon filling. Rinse the salmon under cold water, dry it, then chop it into rough cubes. In a bowl, mix it with Sriracha, and it’s ready. Keep the salmon chilled until use.
  4. By now, the rice should be cooked. Transfer it to a medium-sized bowl and pour over the rice vinegar-sugar-salt sauce. Mix everything until the sauce is distributed and absorbed by the rice. Let the rice cool completely.
  5. Meanwhile, prepare the topping sauces. For the light sauce, simply mix mayonnaise and Sriracha, thinning it with a bit of water to make it easier to spread. For the dark sauce, heat soy sauce, Mirin, and sugar in a small pan or pot until the sugar dissolves. Set aside to cool. Once the sauce is cold, it will thicken a bit. I like to pour the sauces into squeeze bottles, but you can also spoon them over the sushi later or use them for dipping. Keep the sauces chilled until use.
  6. In the meantime, you can prepare your work surface. Take a bamboo rolling mat, also known as Makisu, and wrap it on both sides with a layer of plastic wrap. Press the ends well onto the mat. Then fill a medium-sized bowl with a little water, as you’ll need it for your fingers to prevent the rice from sticking to them. Then you’ll need a cutting board and a sharp knife to halve the rolls. Finally, halve your Nori sheets and set them aside.
  7. Once the rice is cold, you can start rolling. Place the Makisu with the sticks horizontally in front of you. Place a Nori sheet with the shiny, smooth side down on the bamboo mat. Dip your fingers in the water and take about 1 heaped tablespoon of rice, spreading it with your fingers on the Nori sheet. It takes a bit of practice to handle the rice, but just take your time and moisten your fingers again if it becomes difficult to spread the rice. I press and push it in the direction I want it. I leave about 1/2-1cm (0.2″-0.4″) free at the top edge of the Nori sheet. When the rice is evenly distributed, turn the Nori sheet over so that the rice side is now facing down. Place a strip of the salmon filling in the center of the Nori sheet, a bit more than a finger thick. Now roll the Nori sheet so that the bottom end lands directly over the salmon filling. Then press everything tightly from the outside, then close the roll with a twist and press again. Take the finished sushi roll and halve it on the cutting board. Proceed the same way with the other rolls and set them aside.
  8. Now prepare the tempura batter. Mix flour, cornstarch, and salt in a large bowl. In a glass, stir the egg and ice-cold water starting with 100ml (3.5 oz) of water, and pour it into the dry ingredients. Quickly whisk everything until it’s creamy. If the batter is too thick, add 1 tablespoon of water and stir. We aim for a creamy-thick consistency. Better too thick than too thin, so really only adjust the water carefully. It also depends on how much liquid the egg brings. Pour the batter into a flat dish. Do the same with the Panko.
  9. Now you can bread the rolls. Take two forks and place the first roll in the tempura batter, distributing the batter over the entire roll. You can also gently turn it. Lift it up and let the excess batter drip off. Now place the roll directly into the Panko and press it onto the roll with the forks. You should now have a compact roll where the batter adheres well and nothing drips. Bread the rolls one by one and set aside.
  10. Now heat the frying oil to 190°C/375°F in a small, deep pot. Make sure to use enough oil so that the rolls can be completely submerged. I used solid vegetable fat in block form. Once the temperature is reached, place two rolls at a time into the oil. Be careful as the oil may bubble when the rolls are added. It’s best to use a foam spoon for this. The temperature will then drop to about 175°C/347°F. Fry the rolls in the oil for a total of 5 minutes. Each roll only absorbs about 10g (1/3 oz) of fat. I weighed the fat before and after 😀 This is because the fat is hot enough to instantly seal the crust. That’s why it’s also important to bring the fat to the right temperature. If the fat is too cold, the roll absorbs more fat and becomes soggy and not crispy.
  11. When the rolls are done frying, remove them from the fat and let them drain on a rack and cool slightly. Cut the rolls into 6 pieces each and arrange them on a plate. Next, drizzle the light and dark sauces over the rolls in a zigzag direction. Finally, you can sprinkle some sesame and finely chopped spring onions as a topping.

Notes

The calorie information may vary depending on the product used, country and region.

  • Passive Time: 20 min
  • Cook Time: 55 min

Vegan Dumplings in Sesame Miso Soup

Vegan Dumplings in Sesame Miso Soup

von | Mai 6, 2024 | 60 TO 120 MINUTES, ALL YEAR, ASIAN, CARROTS, COMFORT FOOD, DINNER, DOUGH, EVERYDAY, INTERMEDIATE, SESAME, SOUPS, UMAMI, VEGAN, VEGETABLES

Vegan Dumplings in Sesame Miso Soup

Vegan Dumplings in Sesame Miso Soup

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May 6, 2024 by Kimberly

Indulge in a comforting bowl full of flavor, perfect for cozy nights. Healthy, hearty, and absolutely delicious!

90 MINUTES

INTERMEDIATE

VEGAN

ASIAN

560 PER PORTION

COMFORT FOOD
UMAMI

EVERYDAY

DINNER

ALL YEAR

INTRODUCTION

ABOUT THE RECIPE

Savor the warmth and richness of these vegan Dumplings in Sesame Miso Soup, a delightful dish that combines hearty plant-based dumplings with a savory miso broth. This soup is not only nourishing but also packed with exquisite flavors that will satisfy both vegans and non-vegans alike. It’s a perfect choice for those seeking a comforting meal that’s both healthful and satisfying.

How to serve
Serve this aromatic Sesame Miso Soup hot, with its soft, tender dumplings soaking up the flavorful broth. Garnish with chopped green onions or cilantro, a sprinkle of sesame seeds, and a drizzle of crispy chili oil for an extra touch of luxury.

How to store
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to preserve the flavors and textures of the dumplings and broth. Freezing is not recommended as it may affect the soup’s quality.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Vegan Dumplings in Sesame Miso Soup
Vegan Dumplings in Sesame Miso Soup
Vegan Dumplings in Sesame Miso Soup
„Let’s make a piece of happiness“

INGREDIENTS

FOR 4 PORTIONS

DOUGH

FILLING

  • 200g mushrooms (7 oz)
  • 200g napa cabbage (7 oz)
  • 3 spring onions
  • 1 carrot
  • 1/2 tsp ginger
  • 3 garlic cloves, grated
  • 1 tbsp cilantro
  • 1 tbsp clarified butter
  • 1 tbsp soy sauce
  • 1/4 tsp sesame oil
  • 1/8 tsp ground white pepper

SESAME MISO SOUP

  • 800ml water (3.5 cups)
  • 6 tbsp tahini
  • 4 tbsp white miso paste
  • 2 tbsp crispy chili oil
  • 2 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tsp ginger, grated
  • 2 tsp sugar
  • 2 garlic cloves, grated

TOPPINGS

  • cilantro
  • crispy chili oil
  • sesame seeds
Vegan Dumplings in Sesame Miso Soup
}

ACTIVE: 30 min

PASSIVE: –

PREPARATIONS

Recommended Equipment
  • sharp knife
  • cutting board
  • vegetable peeler
  • salad spinner
  • large frying pan
  • two medium-sized pots
  • large plate
  • Prepare dumpling wrappers or defrost store-bought ones.
  • Peel and finely chop or grate the ginger. Set aside.
  • Peel and finely chop or press the garlic cloves. Set aside.
  • Clean the mushrooms and dice them into small pieces. Set aside.
  • Chop the napa cabbage into small pieces and wash it. Set aside.
  • Peel and finely dice the carrots. Set aside.
  • Pluck the cilantro leaves from the stems and finely chop them. Set aside.
  • Separate the green and white parts of the green onions and slice both into fine rings. Set aside.
}

ACTIVE: 40 min

PASSIVE: 20 min

COOKING

1. Heat a large pan over medium heat and add 1 tablespoons of clarified butter. Start by sautéing the white parts of the green onions, ginger, and garlic for a few minutes. Next, add the carrot pieces and sauté for a few more minutes. Then, add the mushroom pieces, mix well, and finally add the napa cabbage. Let the napa cabbage cook until soft, then stir everything together. Remove the pan from the heat and let it cool.

2. Once the mixture has cooled down, add 2 tablespoons of chopped cilantro, the green parts of the green onions, 1/4 teaspoon of ground white pepper, 2 tablespoons soy sauce, and 1/2 tablespoon sesame oil. Mix everything well.

3. Set up your vegetable filling, the dumpling wrappers, and a small bowl of cold water. Also, prepare a large plate dusted with a little flour where you can place your finished dumplings. Now, put on your favorite series or podcast and start filling your dumplings 🙂

4. Take a wrapper and place about 1-1.5 teaspoons of the vegetable mixture in the center. Dip a finger in the water and moisten the edge of the upper half of the wrapper. Fold the wrapper like a taco shell upwards and press the left tip of the wrapper with your left hand. Now, with the right hand’s index finger and thumb, hold the closed tip with your left thumb, place a small fold at the top edge against the backside of the wrapper and press it firmly. Continue this until the wrapper is completely closed and you have a finished dumpling in your hand. Place the finished dumpling on the floured plate. This folding technique might take a little practice. For a visual demonstration, just scroll down to my video at the end of the recipe 🙂 Continue this process until all the dumpling wrappers and filling are used up.

5. Fill a medium-sized pot with enough water to fill just over half the pot. Bring the water to a boil.

6. Meanwhile, you can prepare the Sesame Miso Soup in the other pot. Add the following ingredients to the pot: tahini, white miso paste, soy sauce, rice vinegar, sugar, crispy chili oil, water, and grated garlic and ginger. Bring everything to a simmer over medium heat. Keep the soup on a low flame on the stove.

7. Once the water in the other pot is boiling, turn it down slightly and add 6-8 dumplings depending on the size of your pot and let them cook for about 8 minutes. Since dumplings expand while cooking, do not overcrowd your pot. Once the dumplings become translucent and the filling is clearly visible, they are done. Place the dumplings in the bowls in which you want to serve them. Continue this for all dumplings until all are cooked.

8. Once all dumplings are ready, evenly distribute the soup from the other pot over the dumplings. Top each bowl with some cilantro, Crispy Chili Oil, and toasted sesame seeds.

NOTE: The calorie information may vary depending on the product used, country and region.

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

von | Apr. 23, 2024 | 60 TO 120 MINUTES, CREAMY, CUPCAKE, DESSERT & SWEETS, DOUGH, EVERYDAY, FLUFFY, FRUITS, INTERMEDIATE, INTERNATIONAL, SPRING, STRAWBERRY, SUMMER, SWEET, VEGETARIAN

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

JUMP TO RECIPE
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April 24, 2024 by Kimberly

Savor the irresistible charm of these Strawberry Cupcakes, brimming with lush cheesecake filling and crowned with velvety cream cheese frosting—ideal for satisfying any dessert craving!

100 MINUTES

INTERMEDIATE

VEGETARIAN

INT.

471 PER CUPCAKE

SWEET
CREAMY
FLUFFY

EVERYDAY

DESSERT
CUPCAKE

SPRING
SUMMER

INTRODUCTION

ABOUT THE RECIPE

Dive into the delightful world of Strawberry Cupcakes with Cream Cheese Frosting and Cheesecake Filling! These heavenly cupcakes are a fusion of fruity, creamy, and utterly decadent flavors, making them the ultimate dessert for any occasion.

HOW TO SERVE
Serve these Strawberry Cupcakes chilled or at room temperature to let the flavors shine. They pair beautifully with a cup of coffee or a glass of cold milk. Perfect for celebrations or as a special treat, their gorgeous appearance and exquisite taste will impress any guest!

HOW TO STORE
Keep the cupcakes in an airtight container in the refrigerator. They stay fresh and delicious for up to 3 days.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

 

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling
Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling
Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling
„Let’s make a piece of happiness“
Print
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Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

Strawberry Cupcakes with Cream Cheese Frosting & Cheesecake Filling

5 from 1 review

  • Author: Kimberly
  • Total Time: 100 min
  • Yield: 12 cupcakes 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • cupcake tin
  • parchment paper
  • two small bowls
  • three medium bowls
  • whisk
  • cookie scoop (or spoon)
  • spatula
  • fine mesh sieve
  • mortar and pestle
  • electric mixer

Ingredients

Units Scale

BATTER

  • 500 grams all-purpose flour
  • 2 tsp backing powder
  • 1/4 tsp baking soda
  • 100 grams white sugar
  • 100 grams unsalted butter
  • 2 eggs
  • 150 grams yogurt
  • 1 tsp vanilla extract
  • 200 grams strawberries
  • pinch of salt

FILLING

  • 150 grams cream cheese
  • 20 grams powdered sugar
  • zest of half a lemon
  • 1/2 tsp vanilla extract

FROSTING

  • 75 grams butter
  • 75 grams cream cheese
  • 175 grams powdered sugar
  • 20 grams freeze-dried strawberries

CRUMBLES

  • 100 grams all-purpose flour
  • 75 grams butter
  • 25 grams white sugar
  • pinch of salt

Instructions

PREPARATIONS

  1. Thoroughly wash the strawberries, dry them, and cut into small pieces. Set aside.
  2. Cut parchment paper into small squares and press two layers into every other cup of the cupcake tin. Alternatively, you can skip the parchment paper and use cupcake liners instead. Set the prepared tin aside.

COOKING

  1. For the crumbles: In a small bowl, knead together room temperature butter, flour, sugar, and a pinch of salt until combined, then break into large chunks. Store in the refrigerator until needed.
  2. For the filling: In a small bowl, mix together cream cheese, powdered sugar, zest from half a lemon, and 1/2 teaspoon vanilla extract until creamy. Store in the refrigerator until needed. Preheat the oven to 180°C (350°F).
  3. For the batter: In one of the medium bowls, mix together the dry ingredients – flour, 2 teaspoons baking powder, 1/4 teaspoon baking soda, sugar, and a pinch of salt. Set aside.
  4. In another medium bowl, combine the wet ingredients – melted butter, eggs, yogurt, milk, and 1 teaspoon vanilla extract using a whisk until smooth.
  5. Add the flour mixture to the wet ingredients and use a spatula to blend into a batter. Mix just until no flour streaks remain, then fold in the chopped strawberries.
  6. Grab the crumbles and cream cheese mix from the fridge.
  7. Place a scoop of batter into every second cup of the cupcake tin. Press a scoop in the center and add 1 teaspoon of the cream cheese filling. Cover with another scoop of batter. Distribute crumbles over 6 of the 12 cupcakes, pressing down firmly. Leave the other 6 plain for the strawberry frosting later.
  8. Bake the cupcakes for 20-25 minutes. Remove the tin from the oven and let cool briefly before removing them to a wire rack to cool completely. Prepare the next batch of cupcakes similarly, but without the crumbles. Let all cupcakes cool completely.
  9. Meanwhile, make the frosting: In a medium bowl, beat room temperature butter with an electric mixer until pale yellow and fluffy. Add cream cheese and mix again. Then, add sifted powdered sugar and mix for 1-2 minutes until creamy.
  10. Crush freeze-dried strawberries into a fine powder using a mortar and pestle (or a powerful food processor). Mix this strawberry powder into the frosting until evenly pink.
  11. Once the cupcakes are completely cool, evenly spread and smooth the frosting over the 6 plain cupcakes. And now enjoy your pieces of happiness!

Notes

The calorie information may vary depending on the product used, country and region.

  • Prep Time: 10 min
  • Passive Time: 60 min
  • Cook Time: 30 min

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

von | Apr. 12, 2024 | ALL YEAR, ASPARAGUS, BREAD, CRISPY, DINNER, DINNER PARTY, DOUGH, GARLIC, INTERMEDIATE, INTERNATIONAL, LEEKS, OVER 120 MINUTES, VEGETABLES, VEGETARIAN

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta

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April 12, 2024 by Kimberly

Crispy dough, creamy cheese, buttery leeks, and shaved asparagus. This one’s giving farmers market fantasy meets lazy dinner. It tastes like you definitely own linen napkins, even if you don’t.

2.5 HOURS

INTERMEDIATE

VEGETARIAN

INT.

4 FLATBREADS

CRISPY

DINNER PARTY

DINNER

SPRING

INTRODUCTION

ABOUT THE RECIPE

Ready to transform your pizza night? This Asparagus Caramelized Leeks Flatbread with Parmesan & Ricotta is a game-changer! It combines the earthy sweetness of caramelized leeks with the fresh, green crunch of asparagus, all beautifully balanced with the richness of Ricotta and Parmesan. Perfect for those who love adding a sophisticated twist to their homemade pizzas, this recipe is sure to impress your taste buds and guests alike.

How to serve:
This flatbread shines brightest when served fresh out of the oven. Slice it up for a cozy family dinner, or cut it into smaller pieces for a classy appetizer at your next gathering. Pair it with a crisp white wine or a light beer to complement its gourmet toppings. Don’t forget to garnish with some fresh micro greens or arugula for that extra pop of flavor and color!

How to store:
Leftovers can be stored in the refrigerator for up to three days. Reheat in a preheated oven at 190°C/375°F for about 10 minutes or until heated through.

Hi, I'm Kimberly!

Hi, I'm Kimberly.

A passionate food lover who believes in the magic of homemade deliciousness that spreads love and warmth. Join me on this culinary adventure as I prepare wonderful dishes and let’s spread some happiness together!

Kimberly the Zett Signature

If you want to get to know me better, click here!

 

Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta
Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta
Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta
„Let’s make a piece of happiness“
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Asparagus Caramalized Leeks Pizza with Parmesan & Ricotta

Asparagus Caramalized Leeks Flatbread with Parmesan & Ricotta – Rezeptkarte

  • Author: Kimberly
  • Total Time: 165 min
  • Yield: 4 1x
Print Recipe

Description

RECOMMENDED EQUIPMENT

  • sharp knife
  • cutting board
  • peeler
  • cheese grater
  • big bowl
  • oven-safe dish with a lid (or aluminum foil)
  • small pan
  • oven
  • cling film

Ingredients

Units Scale

PIZZA DOUGH

  • 600 grams pizza flour (or type 00)
  • 400 milliliters lukewarm water
  • 2 tsp salt
  • 7 grams active instant dry yeast

BAKED GARLIC

  • 1 garlic bulb
  • 1/4 tsp chili flakes
  • 1/4 tsp salt
  • 3 tbsp olive oil

CARAMALIZED LEEKS

  • 1 leek
  • 2 tsp butter
  • pinch of salt

BAKED TOPPINGS

  • 500 grams green asparagus
  • 80 grams parmesan
  • 2 tsp fresh thyme

OTHER TOPPINGS AFTER BAKING

  • ricotta cheese
  • cress
  • pine nuts
  • fresh lemon juice
  • olive oil
  • black pepper

Instructions

  1. In a large bowl, mix flour, salt, and yeast. Make a well in the center, pour in lukewarm water, and stir everything together with a wooden spoon until everything just came together and you get a sticky dough. Cover the bowl tightly with cling film and let the dough rest for 10 minutes.

  2. Now remove the cling film and do a round of stretch and folds: grab the dough from all four sides, lift each section, and fold it into the center. Wet your hand with lukewarm water each time to keep things from sticking. Cover the bowl again, rest for another 10 minutes, and repeat the stretch and fold. Cover once more and let the dough rise at room temp for 1 hour. Do one last round of stretch and folds after that hour, cover again, and let it rest for another hour.

  3. Meanwhile, slice off the top of the bulb to expose the cloves. Place in an oven-safe dish, drizzle with 3 tbsp olive oil, sprinkle with ¼ tsp chili flakes and ¼ tsp salt. Cover and bake at 250°C / 482°F for 45 minutes.

  4. Now wash the asparagus and snap off the woody ends. Use a peeler to shave thin ribbons from the stalks, leaving the heads intact. Set both aside. Wash the leek and slice it into thick rings, try to keep the rings whole. Set aside. Grate the Parmesan, finely chop the thyme, and halve the lemon.

  5. Next toast pine nuts in a dry pan over medium heat until golden. Transfer to a bowl and set aside. Wipe out the pan, add 2 tsp butter, and melt over low-medium heat. Gently place in the leek rings and cook for 10–15 minutes until the bottom is golden and the leeks are soft. Flip carefully and cook another 5 minutes. Set aside.

  6. Once the garlic is cool, squeeze the cloves out into the oil, mash it all together into a paste, and set aside. Preheat your oven to 230°C / 446°F (fan).

  7. Lightly flour a piece of parchment paper. Divide your dough into 4 pieces. Take one, place it on the parchment, dust the top with flour, and gently press it out with your fingers until it resists stretching (about 1.5 cm / ½″ thick). Drizzle olive oil over the dough. Top with grated Parmesan, a bit of garlic paste, asparagus shavings + heads, and a few caramelized leek rings. Sprinkle with thyme. Bake for 20 minutes until golden and crispy.

  8. Fresh out of the oven, finish with dollops of ricotta, toasted pine nuts, microgreens, cracked pepper, a squeeze of lemon, and (optional) a final drizzle of olive oil. Slice and serve!

  • Passive Time: 120 min
  • Cook Time: 45 min
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