Eating Style Archives | The Good Hearted Woman

Classic Snickerdoodle Cookie Recipe (Best Snickerdoodles Ever!)

Snickerdoodles! Just saying the name brings a smile! Rolled in cinnamon and sugar and baked to perfection, this easy-to-make cookie is a year-round classic.

When I think of snickerdoodles, I always think of my dad, snapping up a cookie still warm off the rack as he passed through the kitchen on his way outside.

Snickerdoodles, I have found, are cookies that brings up memories; and memories are one of the best things I can make for my family.

This post may contain affiliate links, but don’t worry – they won’t bite.

**Where did the name for Snickerdoodles come from?**

According to The Joy of Cooking, “snickerdoodle” is most likely a corruption of the German word Schneckennudel (which literally translates to “snail noodle”), a German word for cinnamon roll. (Finally getting to put that three years of high school German to good use!)

I’m not sure I’m convinced of the German connection though. While Snickerdoodles do have the same basic ingredient list as a cinnamon roll, there are some glaring differences; namely, one is a formed pastry, and the other is a cookie. This corruption seems vague at best, and Germans tend to be international champs when it comes to simultaneously infusing specificity and nuance into a single noun. (The German language includes some of the best compound nouns on the planet!)

There are a handful of additional etymological theories about where the name snickerdoodle came from, most with ties to Scotland and England, but none are particularly compelling. Instead, I prefer the theory that speaks to me best: that snickerdoodle is just bit of whimsy, conjured by some witty bygone baker in a cinnamon-filled, sunlit kitchen.

I am a big supporter of Whimsy. We need more of it in this life: all the more reason to make a batch of Snickerdoodles asap!

Snickerdoodle Recipe Ingredient Notes

You can only tinker with a basic recipe so much. Compare ten snickerdoodles recipes and you’ll see that the list of ingredients varies little from one to the other. However, one of the things that makes this recipe unique is Brown Sugar.

Traditionally, Snickerdoodles are made with all white sugar. However, as my girls all know, if there is any rhyme or reason to add brown sugar to a recipe, I probably already do it. I put at least a teaspoon or three in everything from spaghetti sauce to pumpkin curry.

Snickerdoodles are no exception. I like the subtle, caramelly flavor brown sugar adds to snickerdoodles, and I personally think it improves the texture of the cookies over an all-white sugar recipe as well.

Here are a few more notes about the ingredients in our Snickerdoodle cookie recipe:

“Scant” cup – A scant cup is just a little bit less than a standard cup measurement; traditionally by about 1 to 2 tablespoons. (I tend to be a little freewheeling when it comes to measuring ingredients, so I use “scant” in this recipe to remind myself not to heap the cup.)
Kosher salt – I use kosher salt because I like the tiny pops of saltiness in the cookie. If you use table salt or sea salt, reduce the amount to 1/2 teaspoon.
Vanilla – My family knows that “1 teaspoon of vanilla” really means at least 2 teaspoons. Just saying.
Cream of Tartar – Did you know that Cream of Tartar is a byproduct of wine production? (Check this great little non-Wiki explanation on CakeSpy to learn more.)
Cinnamon – Ground cinnamon has a shelf-life of 6-12 months. How old is yours?

Should Snickerdoodle dough be chilled before baking?

You can bake these Snickerdoodles immediately after you mix them up, or put the dough in the fridge and chill it for a few hours. (Of course, then you may discover that you have significantly less dough when you pull the bowl out of the fridge than you had when you put it in. That happens a lot at our house.)

Baking the dough immediately yields a slightly wider, flatter cookie, and the texture is a bit more dense. It does not, however, affect the flavor at all.

When Baking Snickerdoodles, Timing is Everything

Oven temperatures vary, so keep an eye on your first batch when it goes in. When it comes to baking snickerdoodles, a minute or two one way or the other can make the difference between raw dough and soft, chewy perfection.

Snickerdoodle cookies typically rise up to a smooth flat dome shape, and then fall and wrinkle slightly after being removed from the oven.

Do you prefer your Snickerdoodle cookies soft and chewy, or crisp and crunchy? Either way, it’s all in the bake.

For soft, chewy snickerdoodle cookies, set oven to 325°F, and bake chilled dough balls for 10-12 minutes. When you remove them from the oven, the underside should be barely golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.
For slightly more crunchy snickerdoodles, raise the oven temp to 350°F, and bake 12-14 minutes. When you remove them from the oven, the underside should be uniformly golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.

Post Updated April 13, 2021 (Originally published March 7, 2016)

Classic Snickerdoodle Cookies

Sweet and simple, Snickerdoodles are the kind of cookie memories are made of.

Prep Time20 mins

Cook Time13 mins

Total Time33 mins

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Course: Cookies, Dessert

Servings: cookies

Calories: 124kcal

Author: Renée | The Good Hearted Woman

Ingredients

3 cups flour Scant
1 teaspoon baking soda
1 teaspoon Cream of Tartar
3/4 teaspoon kosher salt
1 teaspoon ground cinnamon
1 cup butter room temperature
1 cup granulated sugar
1/2 cup light brown sugar
2 eggs
1 teaspoon vanilla

Topping:

3 tablespoons sugar
1 teaspoon ground cinnamon

US Customary - Metric

Instructions

Preheat oven to 325°
Line a baking sheet with a silicone mat or parchment paper and set aside.
Sift flour, baking soda, cream of tartar, salt and cinnamon into a medium bowl and set aside.
In a small bowl, combine topping ingredients: ¼ cup granulated sugar and 1 teaspoon cinnamon.
In a medium mixing bowl, cream together butter, sugar and brown sugar, by hand or with an electric mixer.
Beat in eggs and vanilla, mixing until completely incorporated.
Slowly add sifted flour mixture, mixing just until combined. Do not over-mix.
Shape dough into 1-inch balls. (I use a 1" cookie scoop for this.)
Roll dough-balls in the prepared cinnamon-sugar mixture. Place cookie balls on prepared baking sheet about 2 inches apart.
Bake for 10-11 minutes. Remove from oven and allow to cool on wire rack.

Notes

For soft, chewy snickerdoodle cookies, set oven to 325°F, and bake chilled dough balls for 10-12 minutes. When you remove them from the oven, the underside should be barely golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.

For slightly more crunchy snickerdoodles, raise the oven temp to 350°F, and bake 12-14 minutes. When you remove them from the oven, the underside should be uniformly golden brown when done. Add 1-2 minute(s) to baking time for refrigerated dough.

Nutrition

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FUN FACT: In the Portland area, in the latter 20th Century, if someone said they were making “snickerdoodles,” it was just as likely that they were making a cinnamon-sugar topped coffee cake as it was that they were making cookies. Snickerdoodles (the cake) were a regular staple on local school and summer camp menus.

Cookies! Cookies! Here are some more of our favorite cookie recipes:

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Classic French Onion Soup

February 9 By Renée 9 Comments

Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

French Onion Soup is a simple soup made of four basic components – sweet caramelized onions, savory stock, crusty french bread, and bubbly melted cheese. But that short list comes with a lot of questions:

What kind of onions work best for French Onion Soup? And does it matter how you slice them? (Spoiler: It does!)

What’s the difference between browning onions and caramelizing them?

Do I need a baguette, and what the heck is a batard?

What kinds of cheeses work best for French Onion Soup? Should I use processed cheese?

You’ve got questions; we’ve got answers.

This post may contain affiliate links, but don’t worry – they won’t bite.

What kind of onions work best for French Onion Soup?

The type of onions you use can dramatically impact both the cooking time and the sweetness level of your soup. It may seem counterintuitive, but avoid using sweet onions for caramelizing.

When making anything with caramelized onions, I prefer to use a mixture of red and yellow onions. Sweet onions will work, but will take significantly longer to cook, and the end-product will have less flavor than that made with red and/or yellow onions.

You might be wondering what causes the aforementioned Onion Sweetness Inversion, so here’s the scoop: plain old red and yellow onions have a far more complex flavor profile than do sweet onions. While we perceive sweet onions to be sweeter, yellow and red onions have more pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that the red and yellow onions have a higher sugar content, when the opposite is actually true. It is because of their higher sugar content that red and yellow onions yield richer caramelized onions, and subsequently, more flavorful French Onion Soup.

Does it matter how the onions are cut for caramelizing?

You wouldn’t think so, but apparently, it does. According to America’s Test Kitchen, slicing onions from pole to pole (root to stem) instead of cross-grain prevents them from breaking down too much during the long cooking process.

What’s the difference between “browning” and “caramelizing”?

Browning is the relatively quick process of browning the outside of onions, done in hot oil at relatively high temperature.

Caramelizing, on the other hand, is a much slower process; requiring no less than 45 minutes (and upwards from an hour for larger quantities) over much lower heat.

Caramelization describes the chemical reactions that take place when any sugar is heated to the point that its molecules begin to break apart and generate hundreds of new flavor, color, and aroma compounds. [Cook’s Illustrated]

This slow cook is necessary in order for the chemical process to occur that transforms the sugars in the onions into rich, jammy, umami goodness. This magical transformation only happens after a long cooking time. The more caramelized, the deeper will be the color of the onions and the more intense the flavor.

You can encourage the caramelization process by adding a teaspoon or two of sugar to the onions as they cook; however, the process cannot be rushed. Doing so may result in bitter onions; and subsequently, bitter soup.

Using the traditional stove-top method, caramelizing the onions for this French Onion Soup recipe will take at least 45 minutes, and up to an hour. (I make my caramelized onions in the slow cooker, over a period of about 18 hours.)

Good news! You can freeze caramelized onions!

Did you know you can freeze caramelized onions? Make a big batch and freeze them. Then you can have this easy-to-make soup on the table in just 30 minutes, anytime you want!

What kind of cheese is best for French Onion Soup?

Traditionally, French Onion Soup is topped with a bubbly, broiled Gruyère cheese. Gruyère is a Swiss-type or Alpine cheese.

Gruyère has a distinctive but not overpowering taste and gets excellent scores for meltability. The flavor of Gruyère can vary wildly, depending on both cheesemaker and age. Like Jarlsberg, young Gruyère is described as creamy and nutty, with the later becoming more earthier as it matures. Fully aged Gruyère can have a slightly grainy texture, like that of aged cheddar.

Depending where you live, it can be difficult to find good Gruyère. If you have this problem, do not – for the love of all Kitchen Elves everywhere – do not buy anything with the words “processed” in its name to melt on top of your hard-earned caramelized onions (unless you enjoy eating melted Play-doh). Instead, go with one of these delicious alternatives.

Gruyère Cheese Substitutes

Fontina and Parmesan: In the absence of Gruyere, the Fontina & Parmesan combo is my personal favorite cheese finish for French Onion Soup. (The soups shown throughout this post are all topped with this mixture.)

Fontina is a semisoft, very meltable cheese with a slightly nutty, savory flavor. Fontinas from the United States usually have a milder flavor and softer texture than do those from Europe. (I don’t think I’d use a European Fontina for this soup.)

Jarlsberg: Jarlsberg is my favorite everyday cheese. It’s smooth, sweet, nutty flavor complements French Onion Soup and pulls the sweet notes from the soup. Really good choice. (The only reason I list Fontina first is because, objectively, as far as flavor and meltability are concerned, it is more closely aligned with Gruyère.)

In a pinch, any mild, meltable Swiss cheese will work. Just choose a cheese you love, grate it up, and enjoy!

**Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)**

French baguettes are the usual crouton of choice for French Onion Soup; however, I prefer to use French Batard.

A batard is the lesser known cousin of the thin, sexy French baguette. Usually about a foot or less long, the batard is much thicker around than the baguette, with a slightly thinner crust. I find that batard croutons make for a better soup-eating experience: they are easier to spoon up, and not quite as chewy as those made from baguette rounds.

No fancy french breads? No worries! Everyday grocery-store French bread will also work just fine. Your choice of bread for the croutons is totally up to you.

A Note about Soup Stock

A soup is only as good as the stock upon which it is built.

French Onion soup is traditionally made with beef stock (or broth); however, you can make it with chicken or vegetable stock if desired.

If you make your own soup stock, use a light version. You don’t want the flavor of your stock to overwhelm the subtleties of the caramelized onions. You should be able to see sunlight through a jar of your stock. If it is too thick to see the light, add a little water, or a 75/25 combination of water and wine.

Always taste any stock, including boxed stocks, before you use them. A bad stock can ruin an entire soup; a great one can elevate it. If you don’t like the flavor of your stock, don’t use it.

No need to worry about fancy soup crocks if you don’t have them: you can serve French Onion Soup in any individual, oven-safe vessel. Garnish with a sprig of fresh thyme and you’re all set!

Recipe Updated February 9, 2021 (Originally published November 21, 2013)

5 from 2 votes

Classic French Onion Soup

Classic French Onion Soup is a perfect union of caramelized onions, crusty french bread, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

Prep Time45 mins

Cook Time30 mins

Total Time1 hr 15 mins

Print Recipe Pin Recipe

Course: Soup

Keyword: cheese, onions

Servings:

Calories: 341kcal

Author: Renée | The Good Hearted Woman

Equipment

10-inch Enameled Cast Iron Dutch Oven

Ingredients

5 pounds red or yellow onions about 4-5 large onions, sliced stem to root about ¼" thick (or, I suggest using pre-prepped caramelized onions)
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic minced
1 tablespoon fresh thyme minced (or 1/2 teaspoon dried thyme), plus a few sprigs for garnish
½ teaspoon freshly ground pepper
2 tablespoons Wondra or all-purpose flour
1 cup red wine or white wine
4 cups beef stock or chicken stock, or vegetable stock
2 teaspoons Worcestershire sauce
6 ounces Gruyere* grated (or Fontina, Swiss, or Provolone)
1 ounce Parmesan shredded or grated (optional)
2 cloves garlic whole, peeled
1 french bread baguette or batard sliced in ½-inch rounds (or french bread loaf)
salt to taste

US Customary - Metric

Instructions

Caramelized Onions

In a 10-inch Enameled Cast Iron Dutch Oven (or other large, heavy-bottom saucepan) melt 2 tablespoons olive oil and 2 tablespoons butter over medium-low heat.
Add sliced red or yellow onions to melted oil and butter.
Cook slowly, stirring frequently, over medium-low heat until onions are very soft and have turned dark golden brown.
Caramelizing the onions should take at least 45 minutes. DO NOT RUSH or your onions may turn out bitter.
Foolproof step-by-step directions for caramelizing onions can be found on our post, Slow Cooker Caramelized Onions.
TO USE PRE-PREPPED CARAMELIZED ONIONS (which I heartily encourage you to do!):
Skip the step outlined above and just add 2 cups (16 ounces) pre-prepped caramelized onions to the Dutch Oven.
Heat over medium-low until the onions are bubbly; about 5 minutes.

Soup Base

To the prepared caramelized onions, add the wine and deglaze the pan.
Bring to a simmer over medium-low heat.
Stir in garlic, thyme leaves (or dried thyme), and freshly ground pepper.
Reduce the heat and simmer on low until the wine has evaporated and the onions are nearly dry; about 5 minutes.
Add the beef stock and Worcestershire sauce.
Return soup to heat and allow to simmer 10 minutes more.
Season to taste.

Baguette Croutons

While soup is simmering, arrange baguette slices on a baking sheet in a single layer.
Set under broiler just long enough to toast lightly; about 2 minutes.
Flip the baguette rounds over and repeat.
Rub one side of each toasted bread slice with a clove of garlic.

Serving

When you are ready to serve, ladle hot soup into oven-safe bowls.
Float one or more prepared baguette croutons on top.
Sprinkle generously with grated cheeses.
Place under broiler just long enough to melt and slightly brown the cheese.
Garnish with fresh thyme sprigs and serve.

Notes

Wine & Wine Substitutes:

I like my French Onion Soup slightly lighter and on the sweet side: a good Reisling works very nicely.

If you are not a wine-drinker and prefer not to buy it, you can use equal parts additional broth and white grape juice in place of the wine.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

How to Lighten Up Classic French Onion Soup

If you prefer the classic, intensely flavored French Onion Soup, use beef broth and red wine as listed first in the recipe.

Mr B and I, however, prefer our French Onion Soup on the lighter side of traditional, both in sodium load and flavor profile. For this reason, we often sub in a light chicken stock or vegetable stock (for a vegetarian French Onion Soup) in place of the traditional beef broth base, and white wine instead of the customary red or port.

Either way, it’s delicious!

Note that if you sub in a vegetable stock, take care that it doesn’t have a strong flavor, as it will affect the outcome of your soup.

Homemade soups are some of our favorite things. Be sure to check out these delicious, time-tested classic soup recipes, including Loaded Baked Potato, Hungarian Mushroom, and the easiest Ham-bone Split Pea Soup you’ll ever make!

I’m not big on excessive kitchen gadgets, but this herb stem stripper is a thumbnail saver – and totally worth the real estate it takes up in my kitchen drawer. To use it, you just thread the stem through the smallest hole through which it will fit, and pull the stem through. Like magic, the herb leaves fall away, ready to use. It works like a charm on fresh thyme!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

January 6 By Renée 9 Comments

Scotch Eggs – crisp, savory sausage encasing creamy soft-boiled eggs – are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer!

What is a Scotch Egg?

In its most basic form, a Scotch egg is a soft or hard-boiled egg wrapped in ground sausage, then coated with bread crumbs and baked or deep fried.

Scotch eggs have a long history in London and beyond as a tidy, handheld snack item; perfect for pocketing and picnicking.

This post may contain affiliate links, but don’t worry – they won’t bite.

The origin of Scotch Eggs is as foggy as a cold morning on Loch Ness, but that’s about as close to Scotland as they come.

While it is generally agreed that Scotch Eggs originated in London, theories – dating back as early as mid-18th century – abound as to the actual genesis of these savory, protein-rich balls-o-breakfast. Claims have been linked to everything from Indian koftas to Scots Guards stationed at London’s Wellington Barracks. One particularly distressing account, from the Culinary Delights of Yorkshire, alleges they are a Yorkshire creation and were originally wrapped in fish paste rather than sausage meat. (Fish paste. That’s a hard No for me.)

Today in the UK, you can buy Scotch eggs everywhere from pubs to grocery stores to gas stations. In the US, Scotch eggs are known more as a Sunday brunch item and Renaissance faire staple. They can be found on British-style pub menus as well, usually offered with dipping sauces on the side.

Until recently, for those who eschew deep-frying at home, Scotch eggs have been reserved for once in a blue moon. However, with the dawn of air-frying, making them at home has never been easier.

How to Boil a Perfect Egg for Scotch Eggs

Personal preference dictates how long to boil your eggs. Mr B and I typically eat Scotch eggs for breakfast (or brunch) with a knife and fork, and prefer our eggs creamy and runny: a 6-minute egg is usually perfect for us. Simply increase your boiling time if you prefer a more solid center.

How to make a Perfect 6-Minute Egg

Fill a medium saucepan halfway with water and bring to a boil over medium-high heat. (Do not remove your eggs from the refrigerator until your water has boiled.)
Remove eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
Reduce heat, cover pan, and simmer for EXACTLY 6 minutes. While eggs are cooking, prepare an ice bath for the eggs in a large bowl.
After 6 minutes, use the slotted spoon to remove the eggs from the boiling water and immediately submerge them in the prepared ice bath for 10 minutes to halt the cooking process.

Now you’re ready to cover the your eggs with sausage!

How Egg-Boiling Time Affects Scotch Eggs

Results of the eggy centers differ, depending upon how long you boil the eggs. A 6-minute Scotch egg is perfect for eating on a plate with a knife and fork. However, if you plan to pack your Scotch Egg for picnicking and eat it by hand (also perfectly acceptable!) you may want to increase the boiling time to somewhere between seven and nine minutes to avoid unwanted drips.

The Trickiest Step: How to Successfully Cover a Wobbly Soft-Boiled Egg with Sausage

••• Be sure to watch the demonstration in our Scotch Egg Video (at the bottom of the recipe card) to learn a simple technique for doing this step! •••

Covering soft, wobbly boiled eggs with sausage can be challenging, but it’s easier if you know a few simple tricks.

First, divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].

I encourage you to use a kitchen scale for this step: the cooking times for this recipe are calculated based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.

Roll each portion into a ball, and place in refrigerator.

TIP: Slightly wetting your hands before forming the balls will keep the sausage from sticking as much. You want damp hands, but not so wet that they are dripping.

GENTLY peel the prepared soft-boiled eggs. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell.

Once the eggs are peeled, rinse each one and use a paper towel to carefully pat it dry. (Sausage sticks much more easily to a dry egg than it does a slippery, wet one.) When eggs are dried, set aside.

The eggs I used here were fresher than I had hoped: older eggs are easier to peel. When I make deviled eggs, gnarly eggs are a real concern; however, I don’t really worry about how the eggs look when making Scotch Eggs, because any rough spots will be covered up with sausage.

To cover an egg with sausage, start with one prepared egg and one cold sausage ball.

Place meatball in the center of a parchment square. Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide.
Place the parchment square in your palm. Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
Carefully pull the sausage away from the parchment as you wrap it around the egg. Continue until the sausage has completely released from the parchment and the egg is covered with sausage. I do this by folding the two sides into the middle, and them pressing the meat out to the sides. Don’t be too concerned about the oval being perfect; it’s just a starting point.
Pinch off the thick sausage points that will form at each end as the oval is sealed. Check the egg carefully for areas where the sausage may be too thin or too thick. Even them out using the sausage you pinched from the ends.
When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface.

5 from 5 votes

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

Scotch Eggs - crisp, savory sausage encasing creamy soft-boiled eggs - are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer!

Prep Time28 mins

Cook Time12 mins

Total Time40 mins

Print Recipe Pin Recipe

Course: Breakfast or Brunch, Party Food

Cuisine: British

Keyword: air fryer, eggs

Servings:

Calories: 342kcal

Author: Renée | The Good Hearted Woman

Equipment

Ingredients

6 large eggs
1 pound Jimmy Dean Regular Pork Sausage or your favorite ground breakfast sausage; SEE INGREDIENT NOTES

Seasoned Flour [Bowl 1]

¼ cup Wondra
½ teaspoon garlic powder

Beaten Egg [Bowl 2]

1 large egg beaten

Breading Mix [Bowl 3]

1 cup Panko crumbs
1 tablespoon brown sugar
½ teaspoon chili powder

US Customary - Metric

Instructions

How to Make 6-Minute Soft-Boiled Eggs

Fill a medium saucepan halfway with water and bring to a boil over medium-high heat.
Remove cold eggs from refrigerator and use a slotted spoon to carefully place them into boiling water. Do not crowd eggs in pan.
Reduce heat and cover pan.
Simmer for EXACTLY 6 minutes.
While eggs are cooking, prepare an ice bath for the eggs in a large bowl.
After 6 minutes, use the slotted spoon to remove the eggs from the boiling water.
Immediately submerge cooked eggs in the prepared ice bath for 10 minutes.
The purpose of this step is to halt the cooking process; vital to achieving creamy, runny Scotch Egg centers.

How to Successfully Apply the Sausage Cover

Divide the sausage into 6 equal portions, each weighing 2⅓ ounces [66 grams].
I strongly suggest using a kitchen scale for this step: the cooking times are based on using a specific type and amount of sausage. If you use too much or too little, or use a sausage with a different fat content, your cooking times may be different.
Roll each portion into a ball and place in refrigerator.
GENTLY peel the prepared soft-boiled eggs.
Patience is rewarded in the recipe. Six-minute eggs require a delicate hand; unlike hard-boiled eggs, the yolk inside is too soft to offer any resistance against the white while being peeled, so they will break if you are too rough taking off the shell.
Rinse each egg, and then use a paper towel to carefully pat it dry. Set aside.
Start with a COLD sausage ball, straight from the fridge.
Place meatball in the center of an 8x8 parchment square.
Gently pat the meatball down until you have an oval that is about a 1/4-inch thick, and roughly 3 eggs long and 2 eggs wide.
Place the parchment square in your palm.
Gently lay a cold, dry, soft-boiled egg on top of the sausage oval, with the ends of the egg perpendicular to the long sides of the oval.
Gently pull the sausage away from the parchment as you wrap it around the egg.
Continue until the sausage has completely released from the parchment and the egg is covered with sausage.
Removed the thick sausage points at each end.
Check the egg carefully for areas that might be too thin or too thick, and use the excess removed from the points to seal the edges and even out any thin spots.
When the sausage appears to be distributed uniformly around the egg, gently pass the egg carefully from one hand to the other a couple of times, allowing the warmth of your palms to smooth the outside surface a bit and the gentle pressure to even out any bumps or rough spots on the surface.
If the sausage is too sticky, wet your hands with cold water and then gently dry them. You don't want to use "wet" hands, but slightly damp hands will discourage the sausage from sticking to them.

Scotch Egg Breading

You will need three small bowls.
Bowl 1: Wondra & garlic powder. (Stir to combine.)
Bowl 2: Beaten egg.
Bowl 3: Panko crumbs, brown sugar, and chili powder.
Roll each sausage-covered egg in flour mixture [Bowl 1] and shake off excess, then dip in the beaten egg [Bowl 2], and finally roll in the Panko crumbs [Bowl 3].
When I finish rolling the eggs in the last bowl, I like to pass it carefully from one hand to the other a couple of times, to help form and structure the outside crust a bit; much like you would form a meatball, but exerting far less external pressure.
Place breaded eggs on a plate until you have enough done for one batch. (2-6 depending on the size of your air-fryer.).

Air Frying

Preheat air fryer at 380° for 10 minutes.
Set the scotch eggs on the bottom of your air fryer basket. Be sure to leave generous space around each one for air to circulate.
Air-fry eggs for 12 minutes, turning halfway through for more even browning.
See NOTES for alternate cooking times.
Serve alone, or with your favorite dipping sauce (i.e., Whole Grain Mustard, Sriracha-Mayo, or Honey-Mustard Sauce, etc.).

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

In all cases, follow instructions for 6-minute soft-boiled eggs, as shown above.

The cooking times listed here are based on using a specific size egg, and type and amount of pork sausage. If you change any of these factors, you may need to adjust your cooking times.

Once eggs are boiled and have had their 10-minute ice bath, you may [A] wrap and bread the scotch eggs immediately, [B] prepare them to be cooked up to 24 hours later, or [C] refrigerate the prepared eggs and wrap, bread, and fry them up to three days later.

A. For Eggs completely prepped right before Air-Frying [No Refrigeration], cook 12 minutes in a preheated air-fryer, turning once halfway through cooking.

B. For Eggs completely prepped and then refrigerated up to 24 hours before Air-Frying , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking.

Note that prepping ahead of time will result in a slight change in the egg white's color (it will turn a bit gray), but has no affect on flavor or texture.

C. For Eggs boiled and refrigerated in shell, then wrapped and breaded right before air-frying] , cook 13 minutes in a preheated air-fryer, turning once halfway through cooking.

Always allow Scotch Eggs to stand for 3-5 minutes before serving.

Nutrition

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Do you love your air fryer? Me too!! Have you tried our Crispy Sauerkraut Fritters? They’re amazing!

Ingredient Notes

Eggs

This recipe is based on using USDA large eggs [EU size M]. If you use different size eggs, the boiling and cooking times may need to be adjusted.

Jimmy Dean Sausage

The cooking times are based on using one pound of Jimmy Dean regular pork sausage. If you use more or less, or use a sausage with a different fat content, cooking times and/or temperatures may vary.

Wondra

Wondra is finely ground flour that has been pre-cooked and dried. Ultra-light, Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods.

You can use all-purpose flour in place of the Wondra in this recipe, but your results may not be as crispy.

Panko Breadcrumbs

The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy. Panko crumbs brown up evenly and consistently, even in an air-fryer!

More Good Egg Recipes to Start Your Day!

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Easy Apple Strudel (Apfelstrudel)

December 9 By Renée 7 Comments

Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate menu, yet simple enough for any night of the year.

This post may contain affiliate links, but don’t worry – they won’t bite.

What could be more perfect than Apple Strudel? (Or, as my high school German teacher Frau Müller would say, Apfelstrudel.) Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Strudel is an Austrian-inspired layered pastry dessert that is enjoyed around the world. Making strudel pastry from scratch is talent I have yet to master: the delicate dough must be rolled so thin that you can read a newspaper through it. So while some traditionalists may cringe at the idea of using store-bought phyllo dough, I embrace it.

Not only do I love the flaky, paper-thin crunch that the phyllo lends to the finished pastry, but the substitution makes this Easy Apple Strudel recipe incredibly easy, and (nearly) foolproof.

What kind of apples work best for apple strudel?

Good strudel starts with choosing the right apples. My preference when making strudel (or pie, or applesauce) is to use at least two types of apples: this improves the texture and makes the flavors more interesting.

For apple strudel, I usually go with a tart baking apple and a sweet or sweet-tart apple. (The strudel pictured here was made with a mixture of two-thirds Granny Smith apples, and one-third Jonagolds.)

Post Updated December 9, 2020 (Originally published October 8, 2014)

Easy Apple Strudel (Apfelstrudel)

Made with phyllo dough and fresh apples, this Easy Apple Strudel {Apfelstrudel} is fancy enough for the most elaborate Oktoberfest menu, yet simple enough for any night of the year.

Prep Time25 mins

Cook Time25 mins

Total Time50 mins

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Course: Dessert

Cuisine: German

Keyword: apples

Servings: servings

Calories: 291kcal

Author: Renée | The Good Hearted Woman

Ingredients

1½ pounds thinly sliced baking apples about 5 cups | i.e.,Jonagold, Granny Smith, etc.
¾ cup golden raisins
1 tablespoon fresh lemon zest zest of one lemon
¾ cup sugar
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¾ cup almonds ground
1 ½ cups fresh breadcrumbs
1¼ cups butter divided
12 leaves phyllo pastry thawed

US Customary - Metric

Instructions

Prepare Apple Strudel Filling

Heat a small skillet over medium heat.
Melt ¼ cup of the butter, and then add breadcrumbs.
Saute breadcrumbs in melted butter until toasty.
Set aside.
Mix together sliced apples, raisins, lemon zest, sugar, cinnamon, ginger, and ground almonds.
It is very important that you do this immediately before you assemble the strudels. Do not allow the mixture to set after mixing, or it will become too juicy for the delicate phyllo leaves before the strudel bakes.

Assemble Apple Strudel

Place one phyllo leaf on a kitchen towel and brush with melted butter.
Sprinkle with about a tablespoon of breadcrumbs.
Place a second leaf on top and brush with butter again.
Sprinkle with a tablespoon of breadcrumbs.
Repeat until 6 leaves have been used.
Spread filling in a 3-inch strip along the narrow end of the phyllo, leaving a 2-inch border on the sides.
Lift towel and use it to help you roll up the strudel.
Press the ends down to seal. (I don't worry too much about this - some filling may come out, but it always turns out fine.)
Brush top of the strudel with butter and sprinkle with toasted breadcrumbs.
Repeat to make the second strudel.
Bake the strudels at 400°F for 20 to 25 minutes, until browned.

Notes

This recipe makes two large strudels.

Nutrition

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Oom-PahPah! More German Recipes!

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Fried Green Tomatoes

November 1 By Renée 4 Comments

Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

This post may contain affiliate links, but don’t worry – they won’t bite.

With all my Southern roots, it’s hard to believe that there was a time in my life when the only fried green tomatoes I knew of were the ones at the Whistle Stop Cafe.

Then late one summer shortly after Mr B and I got hitched, we went over to his Mom’s for dinner, and she served up a plate of what looked like thick, green-tinged dollar-pancakes as part of a big family feast.

Mom’s Fried Green Tomatoes are as simple as they come. Dipped in pancake batter and pan-fried to a golden brown, they were delicious in a way I never expected.

Ever since that first plate of fried green tomatoes years ago, I’ve made it a point to sample every fried green tomato I run across. My ultimate goal: to develop a batter recipe that results in fried tomatoes that are both tender and crisp; with the traditional corn flavor and crunchy bite, but without the grit.

**The Secret Isn’t in the Sauce (It’s in the Breading)**

Like Southern fried chicken, fried green tomatoes are traditionally breaded in three steps: a flour dredge, a wet dip, and a final dry breading coating.

What I learned, sampling fried green tomatoes over the years is, the breading makes or breaks the recipe.

Not enough seasoning and they fall flat; too much, and you lose that smooth green-tomato punch. Too much cornmeal and you’re crunching driveway gravel; not enough and both flavor and crunch are sacrificed.

Lacking a living Southern granny, it probably took me a little more trial and error than it should have, but I finally cracked the code on the perfect crispy, crunchy, tender fried green tomato breading.

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

Let’s start with the obvious: cornmeal.

Cornmeal is a constant in nearly every Fried Green Tomato recipe you’ll find. In the South, fine white cornmeal is most often used. However, it is difficult to find fine white cornmeal on store shelves here in the Pacific Northwest, so I usually use fine yellow cornmeal.

The other night when I was working on this recipe (yet again), I discovered I was out of fine yellow cornmeal. In the world we currently live in, I don’t run to the store for just one or two items, so I made do and used masa harina instead.

(Stay with me on this.)

1. Sub in Masa Harina for Cornmeal (Really!)

Masa harina is the traditional flour used to make tortillas, tamales, and other Mexican dishes. (I used to think it was just very finely ground cornmeal, but I was way off there.)

I learned that masa harina is made from field corn, which is dried and treated with a mixture of lime and water, loosening the hulls and softening the corn. The soaked corn (i.e., hominy) is then washed and ground into a dough, called masa. In a final step, the masa is dried and powdered, and resulting powder is masa harina.

Recipes often warn against using masa harina in place of cornmeal, because the two products are made from different kinds of corn and produce different results. Generally, I follow this guidance, but I was in a pinch.

Goodbye Grit!

I was also curious to learn how the substitution of masa harina would affect the texture and the flavor of the fried green tomatoes. The texture of yellow cornmeal grit in fried green tomato batter is the one thing I don’t like. Even finely ground yellow cornmeal results in a gravelly texture that I’m not so excited about.

Masa harina overcomes this issue – no more grit! After sampling the results of the final recipe multiple times, Mr B and I agree, like fine white cornmeal, masa harina lends a subtle corn flavor to the batter, while making for a smooth, pleasant mouthfeel.

Moreover, the masa harina seems to enhance the crisp-factor, even more so than does the fine white cornmeal.

It makes sense that masa harina, essentially pre-cooked corn flour, would contribute to the batter crispiness of fried foods. Interestingly, other two major breading components in this fried green tomato recipe – Wondra flour and Panko crumbs – are also both “pre-cooked.”

2. Substitute Wondra for All-purpose Flour

As with the process for making masa harina, Wondra is finely ground flour that has been pre-cooked and dried. Ultra-light, Wondra is lower in protein and gluten than all-purpose flour, which all translates into a light and crispy crust for fried foods.

Often called instant flour, Wondra dissolves more quickly than all-purpose flour, and mixes into both hot and cold liquids easily. This makes it particularly useful for making smooth, creamy, lump-free sauces and gravies as well.

You can use all-purpose flour in place of the Wondra in this recipe, but your results may not be as crispy.

3. Use Panko Breadcrumbs

Panko crumbs are the third and final “pre-cooked” addition to the breading mix. The texture of panko makes it especially suited for fried food because it absorbs less oil than regular breadcrumbs, keeping food more crisp and crunchy.

How to Pick a Green Tomato

When making fried green tomatoes, you want to look for large, mature tomatoes that are still green, but would ripen if you put them on your windowsill for a week or two.

Immature tomatoes (i.e., those that would not ripen under any circumstances) can be tough and too acidic, at least for my tastes.

One way to tell a mature green tomato from an immature green tomato is by the seeds. If the seeds are flat and white, the tomato is not mature. If the seeds are full and look mature, the tomato is a perfect candidate for frying. Mature green tomatoes will result in the sweetest, most tender fried green tomatoes.

[If you need more direction in choosing your tomatoes, I found this video about how to pick a green tomato for frying quite helpful.]

Look for meaty tomatoes with very little jelly around the seeds, like those from Beefsteak or Heirloom varieties. Very juicy tomatoes (i.e., Romas, etc.) are not as well suited for frying.

sliced green tomatoes ready to be battered

Generally, tomatoes used for fried green tomatoes should be firm, with no hint of color. That said, I find that a slight pink tinge in the tomato’s center works just fine.

When slicing green tomatoes for frying, you’ll want them to be about a quarter of an inch thick. If you like your fried tomatoes more crispy, slice them just a little thinner. If you like them more meaty, slice them a little thicker.

Post Updated November 1 2020 (Originally published August 29, 2013)

5 from 4 votes

Fried Green Tomatoes

Classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

Prep Time15 mins

Cook Time6 mins

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Course: Main Dish, Side Dish or Appetizer

Cuisine: Southern

Keyword: tomatoes

Servings:

Calories: 250kcal

Author: Renée | The Good Hearted Woman

Equipment

Electric Skillet (or Cast Iron Skillet)

Ingredients

4 large firm green tomatoes about 1 pound after slicing
¼ cup Canola Oil for frying

BOWL 1: Dredge

⅓ cup Wondra
1 teaspoon paprika
½ teaspoon garlic salt

BOWL 2: Wet Wash

2 eggs
¾ cup buttermilk

BOWL 3: Breading

½ cup Wondra
½ cup Masa Harina
½ cup Panko crumbs
1 teaspoon kosher salt
½ teaspoon white pepper
½ teaspoon paprika

US Customary - Metric

Instructions

Slice green tomatoes 1/4 inch thick.
If you prefer your fried green tomatoes super-crispy, slice them a little thinner.

Breading Tomatoes

Prepare three bowls (or pie plates) as follows:
Bowl 1: Mix Wondra, paprika, and garlic salt.
Bowl 2: Whisk together eggs and buttermilk.
Bowl 3: Mix Wondra, masa harina, panko crumbs, kosher salt, white pepper, and paprika.
Dip each tomato slice first into the flour mixture in Bowl 1, coating both sides.
Then dip into Bowl 2, and finally into bowl 3.
Gently shake off any excess breading mixture, and place the coated tomato on a plate.
Continue breading tomato slices until all are coated. Place on plate or cooling rack until all tomatoes have been breaded.
DO NOT Stack or overlap breaded tomatoes before your fry them.

Frying Tomatoes

Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.
Add oil to skillet until it is ⅛-¼ inch deep. Preheat oil in skillet to 340° [171°C].
For crisp frying, oil must maintain a temperature of 325-340F° [162°-171°C] throughout the cooking process.
I usually set the temperature of my electric skillet to 350F° [177°C] when it’s heating up, and drop it down a few degrees to about 335° when the tomatoes are actively frying.
Using a fork, gently slide each breaded tomato into oil.
Fry the breaded tomatoes for about 3 minutes, or until golden brown on one side.
Using tongs or a fork, carefully flip and fry for another 3 minutes, or until dark golden brown.
Remove from hot oil and allow to cool on a wire rack.
Sprinkle with kosher salt to taste.

Notes

Paprika choice can dramatically influence the flavor of your tomatoes. I prefer using a mild smoked paprika. If you want a little more heat, use a hotter paprika.

Nutrition

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Ways to Serve Fried Green Tomatoes

One of the extra great things about fried green tomatoes is that they are equally tasty and satisfying when they are hot, warm, or even cold out of the fridge at midnight.

We think the best way to serve up fried green tomatoes is warm, stacked on a heaping plate, accompanied by the dipping sauce of your choice. In the South, fried green tomatoes are often served with Comeback Sauce or a remoulade, but we’ve enjoyed them with everything from tzatziki to jalapeño jam.

dipping fried green tomato slice sriracha mayo

Mr B loves fried green tomatoes with Sriracha-Mayo!

Fried green tomatoes make an excellent side dish for any meal; and especially those with Southern roots, so be sure to check out our Nashville Hot Chicken, or our Naked Kentucky Fried Chicken recipes.

Something Completely Different

A fews back, Mr. B and I stopped in at the Montana Rib & Chop House in Billings, Montana. When we opened the menu, right there between the Calamari and the Chicken Fingers were some crazy sounding Fried Green Tomatoes – with blue cheese, crab and a balsamic reduction.

I know, I know – somewhere in the South, someone just died a little inside. (Mr B’s Granny would roll over in her grave!) But I kid you not, the flavor combination is amazing!

Southern Surprise

Fried green tomatoes are as synonymous with Southern cooking as black-eyed peas and pecan pie, so it surprised me to learn that “fried green tomatoes are not a Southern dish, but originated in the Midwest and northeast, possibly linked to the cuisine of Jewish immigrants.”

Crazy, huh?!? According to research done by food writer and culinary historian Robert F. Moss [Charleston, South Carolina], the earliest recipe found appear in the 1889 edition of “Aunt Babette’s Cook Book”. Moreover, Moss found eleven fried green tomato recipes published in newspapers between 1900 and 1919 – all in Midwestern and northern cities. None were published in Southern newspapers.

Electric Skillet versus Cast Iron

I’ve made fried green tomatoes multiple times in both my cast iron and electric skillet. While both work fine, I much prefer my electric skillet for this recipe, as it allows me to maintain a far more consistent temperature for heating the oil.

I suggest using a combination of canola and soybean oil (or straight canola oil) for frying.

Carefully prepare the area before you begin frying the battered tomatoes. Always make sure that the work surface you are frying on is stable.

When Frying, Consistent Oil Temperature is Key

The oil needs to maintain an optimal temperature of 325-340F°. I usually set the temperature of my electric skillet to 350F° when it’s heating up, and drop it down a few degrees to 335° when the tomatoes are actively frying.

If the temperature of the oil rises above about 340°, the tomatoes will cook too quickly. When fried at the correct temperature, the tomatoes will come out golden brown, having absorbed very little oil.

If you don’t have an electric skillet or a kitchen thermometer, the easiest and safest method of determining whether your oil is ready to fry is to stick the end of a wooden spoon in it.

If you see many bubbles form around the wood, the oil is ready for frying. If it is aggressively bubbling, reduce the heat and let it cool off a bit.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Blueberry Banana Muffins (Naturally Low-Fat)

October 16 By Renée 3 Comments

These tender, delicious Blueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries!

This post may contain affiliate links, but don’t worry – they won’t bite.

Moist and tender, these Blueberry Banana Muffins are bursting with fresh blueberries; plus they are naturally low in fat and added sugars! Great for grab-n-go breakfasts and easy snacks, they mix up in just minutes.

**A Truly Moist, Delicious Blueberry Muffin that Just Happens to Be Low Fat**

Whenever I see the term “low-fat” called out in a recipe, the first thing that usually pops into my head is a pile of shredded wheat atop a sandy dune. Dry. Desolate. Void of flavor or life.

This blueberry muffin recipe is the opposite of that! Bananas and applesauce in the batter reduce the need for added sugars and take the place of added fats; making these moist, easy-to make muffins naturally low in fat and high in flavor!

**What is Demerara sugar?**

Demerara is a minimally-refined raw cane sugar with a large, rectangular grain; blond in color. It has a light flavor similar in flavor to brown sugar.

Demerara sugar is especially great for sprinkling on top of baked goods to get that bakery-fresh sugar crunch on top. It gives baked goods bit of sparkle as well.

You might be surprised at the number of different kinds of sugars that are used around the world! In addition to the standard US pantry staples of heavily refined white sugar and brown sugar, there are a number of other less-refined sugars that bring unique depth, texture, and aromatic flavor to your recipes.

More popular Raw and Less Refined Sugars Used in Cooking

• Turbinado is slightly refined raw cane sugar. It is similar in appearance to Demerara, but has a lighter, more caramelly flavor. Turbinado is a good replacement for white or light brown sugar in baked goods and beverages. Turbinado is made from the first pressing of sugar cane and retains some natural molasses.

Like Demerara, a sprinkle of the tops of baked goods will yield a crystally, crunchy bite.

• Jaggery is an unrefined “brick sugar” that is made from palm, coconut, or java plants. Color can range from light golden to dark brown, and it is purchased in the form of a cone.

• Muscovado is a very sticky, sandy cane sugar with a strong molasses flavor. It can be used in place of brown sugar, but it has a much stronger flavor, and is best for savory dishes like barbecue sauces and marinades.

• Piloncilo is a raw cane sugar commonly used in Mexican cooking. Often referred to as Mexican brown sugar, it’s probably one of the secret ingredients in your favorite mole.

• Sucanat (short for sucre de canne naturel) is natural cane sugar, made from crystallized pure cane sugar. Sucanat granules are a tan-brown color, with an intense molasses flavor.

Most of the sugars on this list are classified as “raw,” and can often be found in your bakery aisle or at natural foods markets.

Post Updated October 16, 2020 (Originally published January 11, 2014)

Naturally Lowfat Blueberry Banana Muffins

These tender, deliciousBlueberry Banana Muffins are naturally low in fat, high in flavor, and bursting with fresh blueberries!

Prep Time10 mins

Cook Time18 mins

Total Time28 mins

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Course: Breakfast or Brunch, Snack

Keyword: baking

Servings:

Calories: 192kcal

Author: Renée | The Good Hearted Woman

Equipment

Standard Muffin Tin
Muffin Tin Liners

Ingredients

Dry Ingredients

1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Wet Ingredients

10 ounces mashed bananas about 2 medium bananas; 1¼ cups
1/3 cup white sugar
1/3 cup light brown sugar
1 tsp vanilla
1 egg lightly beaten
1/3 cup chunky applesauce

Berries & Topping

2/3 cup blueberries fresh or frozen
3 tablespoons Demerara sugar

US Customary - Metric

Instructions

Preheat oven to 375°F [190°C].
Line 12 muffin cups with cupcake papers and/or spray with baking spray.
In a medium bowl, whisk together dry ingredients: flour, baking soda, baking powder, cinnamon, and salt.
In a large bowl, stir bananas, sugar, egg, and applesauce until evenly mixed.
Using a spatula, fold the wet ingredient mixture into the dry mixture, mixing only no more dry flour is visible.
The batter will be a little lumpy and about the same consistency as thick cake batter.
Do not over mix.
Stir in blueberries.
Spoon batter into prepared muffin cups.
Sprinkle the top of each muffin with about 1 teaspoon of Demerara sugar.
Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.
Remove muffins from tin and allow to cool on wire rack.

Notes

These muffins freeze well, so make a couple of batches to keep on hand for a fast, easy breakfast or snack.

Nutrition

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DID YOU KNOW?

Most quickbread recipes can be made into muffins, so be sure to check our Zucchini-Banana Bread, Classic Banana Bread, and Old-fashioned Pumpkin Gingerbread recipes! They can all easily be made into muffins! Just mix up the batter as directed, fill a standard muffin tin, and bake at 375°F [190°C] for 15-20 minutes!

So Thankful for Our Reader Comments & Advice!

As the update notice above the recipe card indicates, this recipe was originally posted some years ago. In fact, the only thing about this post that looks like the old one is the list of ingredients in the recipe: everything else is new and improved.

There is one small change to the recipe: the muffins are now sprinkled with Demerara sugar instead of Turbinado sugar before going into the oven.

This wasn’t so much a change as it was a correction. When I originally wrote up this recipe, I didn’t understand that Demerara sugar and Turbinado sugar are actually two different things, so I listed the latter when I meant the former.

This all came to my attention when a kind reader named Judy chimed with a lovely comment on the original post. In her note, Judy mentioned that she had used Demerara sugar for the top instead of Turbinado. She went on to say that doing so gave the muffins a nice crunchy bite after they cool.

And just like that, I realized I’d been calling Demerara sugar by the wrong name all these years!

We are so grateful to our readers for their helpful, uplifting comments! Thank you, Judy!

If you love blueberries, be sure to check out our Classic Fresh Blueberry Pie recipe!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Savory Herb Pie Crust

October 13 By Renée 2 Comments

Our tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish.

baked chicken pot pie with herb pastry crust

Classic Homemade Chicken Pot Pie, topped with our tender, flaky Herbed Pie Crust.

This post may contain affiliate links, but don’t worry – they won’t bite.

The foods we prepare for the people we love stays with them long after we are gone. My mother will always be remembered for her fruit pies and her spaghetti sauce and her chili mac. Simple, dependable, and delicious. When I remember Mr B’s Great-Granny (who I first met when we were 15), I always think of her homemade egg noodles; and the smell of fried bologna always reminds me of my Grandma Lucy.

So what will you be remembered for? For me, my classic Italian lasagna is for sure in the running, as is Mr B’s personal favorite; my Shepherd’s Pie. (I have a few fans.) But just as likely, I will be remembered for my Chicken Pot Pie, made with homemade chicken stock and oven roasted vegetables. (Recipe coming next week!)

The crowning touch on this most ultimate of comfort foods is a tender, flaky, golden crust infused with herbs specially chosen to complement the savory, creamy chicken filling.

A Tender, Flaky, Golden Crust Infused with Herbs

This tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish.

There are plenty of tips and tricks out there to help you achieve that perfect pie crust; however, in my experience, following these three basic rules will keep you on the road to tender, flaky, pie perfection every time!

Secrets to Perfect Pie Crust

Mom taught me three simple rules for making pie crust.

Keep everything COLD. – The colder you can keep things, the more successful your crust will be. Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time.
Incorporate fats by hand. – One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, often coarsely grate my butter. (I usually chill it, along with the shortening, for at least an hour.) I find that this allows me to distribute it quicker, therein keeping everything colder.
Do not overmix. – Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. Gluten strands are formed the more you mix the dough. This is why you want to avoid over-mixing or kneading pastry dough once the liquid has been added.

Use Two Pieces of Parchment Paper to Make Rolling Easier

This dough can be rolled out on a floured surface; however, I find that sandwiching dough between two parchment sheets allows me to roll it out smoothly without adding too much additional flour while dusting. It also allows me to turn it over easily to roll the opposite side.

To do this:

Place your refrigerated dough disk between two sheets of parchment, dusting both sides lightly with flour before placing the top sheet. (Wax paper also works.)
Beginning in the center of the disk, roll away from you, then spin the dough about a quarter turn.
Repeat this motion, rolling from the center and turning a quarter turn, applying pressure evenly as you go.
Flip the entire thing over and repeat on the opposite side, rolling until you achieve the desired thickness.
Chill the dough for a few minutes if it becomes too soft or sticky.

Post Updated October 13, 2020 (Originally published November 1, 2012)

Savory Herb Pie Crust

This easy pie crust recipe can be made plain, or seasoned with dry herbs to complement any savory filling. Makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

Prep Time15 mins

Chilling Time1 hr

Total Time1 hr 15 mins

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Course: Basic

Cuisine: American, Comfort Food

Keyword: baking, pastry

Servings: standard double-crust pie

Calories: 3363kcal

Author: Renée | The Good Hearted Woman

Ingredients

1/2 cup shortening chilled for one hour
1/2 cup butter chilled for one hour; coarsely grated or cut into 1/4" pieces
3 cups all-purpose flour or more, as needed
1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice
¼ cup ice water
¼ cup vodka* [Optional: If omitted, use an additional ¼ cup ice water.]
½ teaspoon table salt

US Customary - Metric

Instructions

In a medium bowl, whisk flour, dried herbs, and salt together with a fork.
Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
Add coarsely grated (or cut) ice-cold butter to flour mixture.
Work butter in using a pastry cutter, fork, or your fingers.
It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
[Optional] Cool flour mixture in freezer 5 minutes before proceeding.
[Optional] If you are using vodka, mix ice water and vodka together.
Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
Turn dough out onto counter.
Press together into a large ball or disk.
Divide dough in half. (This will make it easier to work with later.)
Press each half into a disk. (Do not overwork the dough. Just press it together.)
Wrap each disk tightly in plastic wrap.
Refrigerate prepared dough for at least one hour, and up to two days.
Roll out and bake according to directions for whatever you are making.
TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.

Notes

Standard Pastry Baking Times

Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 35-55 minutes
Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-15 minutes
Double-Crust [Uncooked Filling] • 400 - 425 °F [205-218 °C] • 45-55 minutes
Double-Crust [Cooked Filling] • 425 - 450 °F [205-232 °C] • 30-45 minutes

Nutrition

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This herb pie crust is super-tasty with our Tuna Hand Pies! (For Herbs, use 1/2 teaspoon dried dill and 1/2 teaspoon onion powder.)

Did You Know? Every Brand of Flour Hydrates Differently!

Different types and brands of flour have fundamental differences between them, hydration being one of the most critical. That’s why water measurements in a pie ingredient list are often listed as estimates (i.e., add more as needed.) If you’re unsure if you need to add a bit more flour, allow the dough to rest in the fridge for an hour to give the flour a chance to absorb some of the liquid. If the dough still too soft, dust it with some extra flour as you roll it out.

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Our Sweet & Easy Homemade Pie Crust is perfect for all your sweet baking. Try it with our Classic Blueberry Pie for the freshest, most delicious blueberry pie you’ve ever made!

Classic Blueberry Pie with easy pie dough roses.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Mediterranean Panzanella (Italian Bread Salad)

August 20 By Renée 2 Comments

Chock-full of fresh garden flavors, this Mediterranean Panzanella (Italian Bread Salad with Tomato & Eggplant) makes a deliciously refreshing summer meal.

This post may contain affiliate links, but don’t worry – they won’t bite.

Panzanella (or panmolle) is a Tuscan chopped salad made primarily of stale bread, onions, and tomatoes, most often dressed with oil & vinegar. It dates back to the peasant habit of soaking Tuscan stale bread and mixing it with garden vegetables. The name “panzanella” appears to be derived from the combination of pane (bread) and zanella (soup bowl).

Two of my favorite things – bread and fresh veggies – right there in one fast, easy to fix meal! I’m totally in!

You can use any hearty, substantial bread for this recipe; however, it is traditionally made with Tuscan bread. (I usually use a good sourdough baguette.)

Did you know that real Tuscan Bread is saltless? Tuscan bread is a staple in Tuscan cuisine, traditionally employed in such dishes as ribollita, pappa al pomodoro, and of course, panzanella.

This Mediterranean Panzanella salad is perfect for late summer when gardens are bursting. The recipe itself is quite flexible: you can vary the veggies to suit your tastes or your garden’s bounty. For the salad pictured here, I used squash, eggplants, tomatoes, and herbs fresh from our (tiny backyard) garden!

Post Updated August 8, 2020 (Originally published July 17, 2013)

Mediterranean Panzanella {Italian Bread Salad with Tomato & Eggplant}

Chock-full of fresh garden flavors, this Mediterranean Panzanella {Italian Bread Salad} a light, flavorful summer weeknight meal.

Prep Time30 mins

Cook Time30 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Main Dish, Salad

Cuisine: Mediterranean

Keyword: eggplant, tomatoes

Servings:

Calories: 424kcal

Author: Renée ♥

Equipment

Ingredients

1 pound baguette (or other hearty, rustic bread) cut into bite-sized cubes
1 ½ pounds cherry tomatoes sliced in half (or regular-sized, cut into 1-inch pieces)
1 small summer squash (zucchini or other) cut into ½-inch pieces
1 medium sweet onion cut in half and sliced stem to root
½ pound eggplant (mini, or full sized) quarter minis; peel and cut full-size into 1-inch pieces
6 tablespoons extra-virgin olive oil divided
¼ cup balsamic vinegar divided
2 cloves garlic roughly chopped
1 medium cucumber (optional) peeled, seeded, and cubed
6 cups coarsely chopped Romaine lettuce 2 small heads or 1 large
2 ounces feta cheese crumbled
½ cup packed fresh basil leaves (or a mixture of fresh basil and fresh mint leaves) roughly chopped

US Customary - Metric

Instructions

Gather and prep ingredients.
Turn on broiler.
Cover a baking sheet with parchment or a Silpat mat.
Drizzle 2 tablespoons olive oil over bread cubes and toss to coat. Sprinkle lightly with salt.
Place bread cubes on prepared baking sheet under broiler, about 8-inches from the heat. (Not the closest rack to the element.) Leave the door open and keep an eye on them.
When you begin to see the bread cube tips turning golden, take them out. This should take about 3 minutes or less.
Using a spatula or tongs, toss the cubes again and put them back into the oven. Continue to toast until they are gently toasted thorough: about another 3 minutes.
When bread cubes are toasted, remove from baking sheet and set aside.
Preheat oven to 400°F | 205°C.
In a large bowl, combine sliced onion, eggplants, squash and half of the sliced tomatoes. (Reserve the other half of the tomatoes for later.)
Drizzle 2 tablespoons each olive oil and balsamic vinegar over vegetables. Sprinkle with salt and pepper and toss to coat.
Pour vegetables onto baking sheet and shake the sheet gently to distribute them evenly.
Bake in preheated oven [400°F | 205°C] for 25-30 minutes, until eggplants are completely cooked.
Spoon out 1/2 cup of the tomatoes from the roasted vegetables on the baking sheet. Allow the rest of the roasted veggies to cool slightly while you proceed.
In a blender cup, combine the 1/2 cup of roasted tomatoes, chopped garlic, 2 tablespoons each balsamic vinegar and olive oil.
Pulse a few times to combine.
In a large bowl, combine chopped romaine, toasted bread cubes, remaining tomato halves, cucumber, roasted vegetables, feta, fresh herbs, and balsamic tomato dressing.
Toss gently to coat.
Allow to chill for up to 2 hours before serving.
Toss once more before serving and garnish with additional crumbled feta.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This recipe was created for maximum flexibility: I don’t think I’ve ever made it exactly the same twice. Feel free to any fresh garden vegetable that you like.

Be sure to check out these other delicious meal-size salads; including our Potluck-worthy Cuban Salad, Spicy Thai Shrimp Salad (an Applebee’s Copycat), and Vintage Layered Taco Salad.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Classic Fresh Blueberry Pie

August 6 By Renée 8 Comments

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

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There really isn’t anything quite like a slice of fresh blueberry pie with a scoop of cold vanilla ice cream on a hot summer evening.

Our blueberry bushes yielded a bumper crop this year, and I’ve been freezing and baking up berries – including blueberry pies of all shapes and sizes – for a few weeks now. I’d forgotten how much I love baking with fresh blueberries!

As I was developing this blueberry pie recipe, I compared the results against my memories of the best blueberry pie I’ve ever eaten; decades ago at a little boat-in family restaurant called Harmony Falls on the shore of Spirit Lake, at the foot of Mount St. Helens. (Needless to say, it’s been awhile.)

We couldn’t be more pleased with the outcome of this pie recipe! The filling is sweet, tart, juicy blueberry bliss; and the flaky, tender, slightly sweetened crust adds the perfect finishing touch.

Whether it’s been decades or days since you last ate a slice, this fresh blueberry pie will bring back memories of pies-gone-by like they happened yesterday. You are going to love it!

How many blueberries do I need for this pie?

Reality: This is how I measure berries for a pie.

For the purposes of this post, I weighed the berries I used so I could give an exact measurement in the recipe. (About 42 ounces for a deep dish, and 21 ounces for a standard single pie.)

However, if you fill you pie pan(s) so that the top rounds up just a bit, you will have the exact right amount for your pie. The rest of the ingredient amounts are based making filling for one deep dish blueberry pie (as pictured here) or two standard 9-inch pies.

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done.

Why is it so important to rinse blueberries before baking with them?

As you may know, you should never rinse blueberries until you are ready to use them. Rinsing removes the “bloom,” which is the waxy, silvery-white coating that appears on blueberries, grapes, and some plums. Bloom acts as a barrier against insects and bacteria, and helps to seal in the fruits’ moisture. Rinsing breaks down this protection, ultimately allowing the berries to cook more efficiently.

For the purposes of this recipe, rinsing also adds just enough liquid to the mixture to allow the tapioca to begin working its magic before the berries begin to burst during baking. Do not skip this step, or your filling may not cook correctly.

What about the pie crust?

You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), my favorite, go-to sweet pie dough recipe is tender, flaky, and easy to make. (And if you follow the directions, it’s next to foolproof!)

Follow these three easy rules for successful pie crust:

Keep everything crust-related ICE COLD! That means; if you aren’t using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.)
Mix in the fats by hand, and leave pea to peanut-size pieces in the dough.
Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don’t try to make it so.

One more important Pie-Making Tip:

I have one more tip for successful pie making, blueberry or otherwise: invest in a good 9½-inch rimmed glass pie dish. Get a deep dish or standard pie dish depending on your preference, or both!

I prefer a glass pie dish over metal or ceramic for a couple of reasons; most notably, I can see through glass to check the color of my bottom crust, which is a primary determinate for whether the pie is done or not.

Do I have to make the pie crust all fancy like this pie?

Nope. You can top it with a well-vented solid crust; or better yet, make a simple lattice crust.

Want to fancy it up? Vary the size of your lattice strips, and add a few super simple pie dough roses like I did! [How-to post coming next week.]

If you decide to go with a solid top crust, be sure to cut some large vents, or better yet, use a small cookie cutter to open up the top to allow all that steam to escape while the berries are cooking.

For the top crust, you can go as simple as you want; but if you like this design, it’s super-easy to put together. To make it, I sliced a few random strips of pie dough, cut some simple leaves, and made five simple “4-circle” pie-dough roses.

Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges.

5 from 4 votes

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Recipe makes enough filling for one 9-inch deep-dish blueberry Pie, or two standard 9-inch pies.

Prep Time30 mins

Cook Time55 mins

Cooling Time1 hr

Total Time2 hrs 25 mins

Print Recipe Pin Recipe

Course: Dessert

Cuisine: American, Comfort Food, Seasonal

Keyword: blueberries, pie

Servings: servings

Calories: 405kcal

Author: Renée | The Good Hearted Woman

Equipment

9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
4 tablespoons instant tapioca
2/3 cup white sugar See Notes below.
1 tablespoon all-purpose flour
1½ teaspoons fresh lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter cut into small pieces
1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)

US Customary - Metric

Instructions

Preheat oven to 400°F [200°C].
Pour fresh berries into your pie dish to measure out proper amount.
PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
Gather and prep all ingredients.
Rinse blueberries in colander. This step is NOT OPTIONAL.
In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
Put rolled bottom crust in freezer for 5 minutes before proceeding.
Fill chilled pie crust with prepared filling.
Sprinkle lemon juice over top of pie. Dot with butter pieces.
Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
If you use a solid top crust, be sure to cut a few vents.
If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
• 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
• Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
Pie is done when crust is light golden brown and filling is bubbly.
Allow pie to cool completely before serving.

Notes

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game!

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others.

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act.

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling.

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors.

Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in.

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Em’s Sweet & Spicy Black Beans with Bacon

July 8 By Renée 5 Comments

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

This post may contain affiliate links, but don’t worry – they won’t bite.

Our daughter Em makes the best black beans ever! She’s been making them about once a week for the past few months, and we have been devouring them – for breakfast, lunch and dinner!

When I asked Em if she’d mind sharing her recipe, she carefully walked me through her process, meticulously noting the ingredient amounts as we went along. She did such a great job, that, when I made two subsequent test batches, I was easily able to replicate her flavors perfectly! (Which means you can too!)

Make this Black Beans Recipe Your Own!

One of the many things you will love about Em’s black beans recipe is its flexible ingredient list. You can use your favorite peppers, onions, and chili powder to make it your own!

Like your beans on the mild side? No problem! Follow the recipe as is. Like your black beans hot and spicy? You can do that – just throw in a hotter pepper or a little more of your favorite chili powder.

**Flexible and Fast!**

You will be surprised at how fast and easy Em’s black beans recipe comes together. Start to finish, they take just 30 minutes to make, but the flavors blend so well that they taste like they’ve been simmering all day!

Post Updated July 7, 2020 (Originally published May 18, 2016)

black bean recipe with bacon with cotija

5 from 5 votes

Em’s Sweet & Spicy Black Beans with Bacon

Slightly sweet and adaptably spicy, these Black Beans with Bacon are savory perfection! The recipe is downright bulletproof, too: fast, flexible, and so easy to make!

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Print Recipe Pin Recipe

Course: Side Dish

Keyword: black beans, spicy

Servings:

Calories: 178kcal

Author: Em @ The Good Hearted Woman

Equipment

Enameled Cast Iron Skillet

Ingredients

2 cups cooked black beans 2 cans, drained & rinsed
1 large chopped sweet pepper yellow, orange, red, green (pick your favorite)
½ large chopped onions red, yellow, sweet (pick your favorite)
2 strips thick cut bacon cut into ¼ batons
1 cup chopped cilantro
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon chili powder use your favorite
¼ teaspoon chili flakes
1 tablespoon brown sugar
1/2 teaspoon salt
2 cloves garlic
⅔ cup chicken stock
⅔ cup water
¼ cup grated cotija or more

US Customary - Metric

Instructions

Gather and prep ingredients.
In a small bowl, combine cumin, oregano, chili powder, chili flakes (optional), brown sugar, and salt. Set aside.
Put bacon batons into cold skillet and turn heat on to medium.
Bring up to heat and cook bacon until crispy.
Remove bacon from pan and set aside.
Put chopped onion into hot pan. Cook onion in bacon grease until translucent.
Add peppers and cook 5 additional minutes.
Add garlic and spices. Cook another minute.
Add drained and rinsed beans to mixture.
Add chicken stock and water. Liquid should just cover beans.
Use a wooden spatula or spoon to deglaze the bottom of the pan.
Smash beans with a potato masher or the back of a wooden spoon.
Reduce bring beans to a simmer, and reduce heat.
Cook an additional 5-10 minutes, until spoon leaves a space when dragged through the beans.
Remove from heat and stir in cilantro and reserve bacon.
Season to taste.
Serve topped with grated cotija and additional chopped cilantro.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Sweet & Spicy Black Beans go especially well with our Caribbean Chicken Stew!

Just a few different ways to enjoy Sweet & Spicy Black Beans:

Breakfast: We like to heat leftover beans and serve spread on a tortilla, topped a little fresh tomato and fried egg.
Soup: These beans make a surprisingly good black bean soup. Just thin leftovers down with a little stock or water, heat them up and top with a dollop of sour cream and a sprinkling of fresh cilantro.
Dip: These beans thicken up very nicely, and can easily be served with chips or crudité. Makes a great, protein-rich afternoon snack!
Potlucks: Someday, when Potlucks are a thing again, this will be a favorite takealong: these beans travel well, have a long “open-air” life, and taste great hot or cool.

Do you use a kitchen scale?

I never in a million years thought I would ever use a kitchen scale for anything beyond measuring the flour and water to feed my sourdough starter. By nature, I cook by feel, and even take some pride in being able to throw a bunch of random things in a pot, stir it, and create something wonderful that makes people happy.

However, my “measuring is mostly for bakers” attitude started to change when I began developing and testing recipes. In order for you to be able to replicate one of my recipes, you first need to know exactly what goes in it (and when, and how); and your pinches and handfuls are almost certainly different than mine. So I gave in and started using a kitchen scale. At first, I was just doing it when I was working up something new; but now I use my scale all the time.

Things I love about using a kitchen scale instead of measuring cups:

Accuracy
Consistency
Improved workflow
Fewer dishes!!!!!

Do I still throw things in a pot and wave my magic spoon over it? Well, of course I do! But when I’m trying to replicate a new-to-me recipe, or developing something for you here in GHW, my kitchen scale is a necessary tool; and one I highly recommend for any kitchen.

NOTE: We are in the process of adding metric and/or weight measurements to all recipes on this website to make them accessible to all. July 2020

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Snickerdoodles! Just saying the name brings a smile! Rolled in cinnamon and sugar and baked to perfection, this easy-to-make cookie is a year-round classic.

This post may contain affiliate links, but don’t worry – they won’t bite.

Where did the name for Snickerdoodles come from?

Snickerdoodle Recipe Ingredient Notes

Should Snickerdoodle dough be chilled before baking?

When Baking Snickerdoodles, Timing is Everything

Post Updated April 13, 2021 (Originally published March 7, 2016)

Classic Snickerdoodle Cookies

Ingredients

Topping:

Instructions

Notes

Nutrition

Cookies! Cookies! Here are some more of our favorite cookie recipes:

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Classic French Onion Soup is a perfect union of sweet caramelized onions, crusty french bread croutons, and bubbly melted cheese. Our tried-and-true, easy-to-make recipe is rich, savory, and satisfying to the bone.

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What kind of onions work best for French Onion Soup?

Does it matter how the onions are cut for caramelizing?

What’s the difference between “browning” and “caramelizing”?

Good news! You can freeze caramelized onions!

What kind of cheese is best for French Onion Soup?

Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)

A Note about Soup Stock

Recipe Updated February 9, 2021 (Originally published November 21, 2013)

Classic French Onion Soup

Equipment

Ingredients

Instructions

Caramelized Onions

Soup Base

Baguette Croutons

Serving

Notes

Nutrition

How to Lighten Up Classic French Onion Soup

I’m sharing this recipe on the Weekend Potluck Recipe Linkup. Check it out for more great recipes!

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Scotch Eggs – crisp, savory sausage encasing creamy soft-boiled eggs – are quintessential British pub faire; perfect for brunching, munching, and picnicking. Now you can easily make perfect Scotch Eggs at home in your air fryer!

What is a Scotch Egg?

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How to Boil a Perfect Egg for Scotch Eggs

The Trickiest Step: How to Successfully Cover a Wobbly Soft-Boiled Egg with Sausage

Perfect Soft-Boiled Scotch Eggs (Air Fryer Recipe)

Equipment

Ingredients

Seasoned Flour [Bowl 1]

Beaten Egg [Bowl 2]

Breading Mix [Bowl 3]

Instructions

How to Make 6-Minute Soft-Boiled Eggs

How to Successfully Apply the Sausage Cover

Scotch Egg Breading

Air Frying

Video

Notes

Scotch Egg Cooking Times (Soft-cooked Center):

Nutrition

Ingredient Notes

Wondra

Panko Breadcrumbs

More Good Egg Recipes to Start Your Day!

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Fresh, crisp, and warmly spiced, this Easy Apple Strudel (Apfelstrudel) is fancy enough for the most elaborate menu, yet simple enough for any night of the year.

This post may contain affiliate links, but don’t worry – they won’t bite.

What kind of apples work best for apple strudel?

Post Updated December 9, 2020 (Originally published October 8, 2014)

Easy Apple Strudel (Apfelstrudel)

Ingredients

Instructions

Prepare Apple Strudel Filling

Assemble Apple Strudel

Notes

Nutrition

Oom-PahPah! More German Recipes!

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Learn the recipe secrets to making classic Fried Green Tomatoes that are both tender and crisp; with all the traditional corn flavor, but without the grit!

This post may contain affiliate links, but don’t worry – they won’t bite.

The Secret Isn’t in the Sauce (It’s in the Breading)

Recipe Secrets to Crispy, Grit-free Fried Green Tomatoes

**Where did the name for Snickerdoodles come from?**

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**Should I use a Baguette or a Batard? (And what the heck is a Batard, anyway?)**

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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of The Good Hearted Woman. • Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. • Be sure to PIN this post!

**The Secret Isn’t in the Sauce (It’s in the Breading)**

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**A Truly Moist, Delicious Blueberry Muffin that Just Happens to Be Low Fat**

**What is Demerara sugar?**

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!