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The Good Hearted Woman

Home Cooking & Cozy Living

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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. 

herb pie crust on chicken pot pie; ready to bake

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. 

  1. 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. 
  2. 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. 
  3. 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. 

herb pie crust rolled out on parchment

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:

  1. 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.)
  2. Beginning in the center of the disk, roll away from you, then spin the dough about a quarter turn.
  3. Repeat this motion, rolling from the center and turning a quarter turn, applying pressure evenly as you go.
  4. Flip the entire thing over and repeat on the opposite side, rolling until you achieve the desired thickness.
  5. Chill the dough for a few minutes if it becomes too soft or sticky.
Post Updated October 13, 2020 (Originally published November 1, 2012)
baked chicken pot pie with herb pastry crust

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
Print Recipe Pin Recipe
Course: Basic
Cuisine: American, Comfort Food
Keyword: baking, pastry
Servings: 1 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.
    pastry dough ingredients
  • 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.
    mix shortening
  • Add coarsely grated (or cut) ice-cold butter to flour mixture.
    work in butter
  • 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!
    butter added
  • [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.
    mix pastry dough
  • Turn dough out onto counter.
    turn out pastry dough
  • 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.
    savory herb pastry dough wrapped in plastic and resting
  • 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.
    herb pie crust rolled out on parchment

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

Serving: 1batch | Calories: 3363kcal | Carbohydrates: 322g | Protein: 40g | Fat: 198g | Saturated Fat: 84g | Cholesterol: 244mg | Sodium: 1989mg | Potassium: 401mg | Fiber: 10g | Sugar: 37g | Vitamin A: 2836IU | Calcium: 83mg | Iron: 17mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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.) 

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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. 

baked chicken pot pie with herb pastry crust

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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!  

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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!

Filed Under: Cooking Basics, Eating Style, Recipes, Vegetarian Tagged With: baking, Basic Recipes, Comfort Food, Pastry

How to Make Hearty Homemade Chicken Stock (Bone Broth)

October 1 By Renée 5 Comments

Delicious, healthy, Homemade Chicken Stock for all your soups and sauces. Make it for just pennies with a leftover rotisserie chicken carcass and vegetable scraps.

Homemade Chicken Stock (Bone Broth)

Homemade chicken stock is easily concentrated; ready for cooking, freezing, or canning.

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

Soups are a personal specialty of mine, but I never would have learned to make delicious soups if I hadn’t first learned to make a good soup stock. Canned broths and stocks just don’t cut it.

Homemade chicken stock can be made entirely from scraps: leftover chicken bones, carrot peelings, onion peels and ends, celery tops and roots. The things many people throw away are the source of some of the best soup stock you can make! 

Homemade chicken stock will raise your recipes to a whole new level, giving depth and rich flavor to soups, sauces, braises, curries, stir-frys, gravies, casseroles, and anything else for which you normally use chicken broth.

Homemade chicken stock couldn’t be easier to make, and the results are always amazing. It’s nearly foolproof. (One time, I fell asleep while the stockpot was simmering and it boiled down too far because I slept an hour and half past when I was supposed to take it off the heat; but as long as you stay awake, it’s foolproof.)

Homemade Chicken Stock (Bone Broth)

I prefer a more “rustic” chicken stock; however, if you don’t want any little bits in your stock, you can also strain it through a fine-mesh sieve. 

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Three Key Ingredients for Perfect Homemade Chicken Stock

Homemade chicken stock has three basic ingredients: water, chicken and/or chicken bones, and aromatics. (Salt is optional.)

This chicken stock recipe gives you ample leeway to tweak your ingredient list to fit your needs.

  • Water: Be aware, if your water is treated and has an overpowering taste because of it, that flavor may taint your chicken stock, which will in turn negatively flavor whatever you make with it.
  • Chicken: I prefer to use a rotisserie chicken carcass for my stock, but you can use chicken bones from any cooked chicken.
  • Aromatics: Aromatics are a combination of vegetables and herbs release and impart deep, rich flavors into the dish as it is cooking.

The veggies you use to flavor your stock are completely up to you. I tend to stick with the basic onion-carrot-celery combo for most stock – it’s perfect for my homemade chicken pot pie. However, if I’m making a soup that needs to be garlicky, I’ll add garlic. If I’m making something with an Asian flare, I may throw in additional celery and some ginger. I’ve even thrown an orange peel in my stock on occasion if I’m planning to make something like our Cranberry Orange Pearl Couscous. Use your imagination. 

As far as herbs are concerned, Herbs de Provence is my go-to herb mix when making homemade chicken stock; however, you can use whatever makes you happy: sage and thyme are good choices.

Salt: I also usually add some salt to my stock, but it’s personal choice; much like stocking salted versus unsalted butter. I’ve included it as an optional ingredient in the recipe.

vegetables and rotisserie chicken

Post Updated October 1, 2020 (Originally published October 31, 2012)
quart of chicken stock
5 from 5 votes

Homemade Chicken Stock

Delicious, healthy, homemade chicken stock for your soups and sauces. Make it for just pennies with a leftover rotisserie chicken carcass and vegetable scraps.
Prep Time15 mins
Cook Time2 hrs
Standing Time and/or Reduction Time1 hr
Total Time3 hrs 15 mins
Print Recipe Pin Recipe
Course: Basic, Soup
Cuisine: Comfort Food
Keyword: soup
Servings: 1 quart (concentrated)
Calories: 184kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Medium Stockpot (6-10 quarts)
  • Colander

Ingredients

  • 1 rotisserie chicken carcass including skin & juices
  • 1 pound trimmings from onions, celery, and carrots give or take
  • 1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme
  • 2 teaspoons kosher salt OPTIONAL
  • water
US Customary - Metric

Instructions

  • Debone chicken. Set chicken meat aside to use for another purpose.
    If you are not using vegetable scraps to make your stock, roughly chop vegetables. (i.e., onions, carrots, celery. SEE NOTES)
    vegetables and rotisserie chicken
  • Put the chicken carcass, skin and all the juices from the rotisserie chicken into a medium stockpot.
    chicken carcass in pot
  • Add the chopped vegetables or vegetable scraps.
    vegetable scraps in pot
  • Add enough water so that it comes to about an inch above the chicken and vegetables.
    Season with Herbs de Provence and (optional) salt.
    Cover and bring to a boil over medium-high heat.
    Reduce heat to low, and simmer for 2-3 hours.
    vegetable scraps in pot
  • When stock has simmered for about two hours, remove from heat and let stand for 30-60 minutes.
    To speed up the process, reduce the simmering time to one hour.
    The longer you simmer it (up to 3 hours) the deeper in color and flavor the stock will be.
    cooked, undrained chicken stock in pot
  • Strain through metal colander to remove bones and vegetables.
    cooked stock in strainer
  • If you’d like to remove the fat from the stock, let your stock cool until the fat settles at the top; or, allow it to chill in the fridge for about an hour, and then skim the fat off the top.
    Personally, I prefer a more "rustic" stock; however, if you don't want any little bits in your stock, you can also strain it through a fine-mesh sieve.
    strained chicken broth
  • At this point, you should have about 2 quarts of chicken stock, give or take.
    Chicken stock in jars
  • For a more robust, concentrated chicken stock, return the strained stock to the stockpot.
    Bring to a boil over medium high heat, and continue to boil uncovered for an additional 30 minutes to one hour, or until it has reduced by half (or more, depending on your preference).
    homemade chicken stock in pot
  • Concentrated Homemade chicken stock, ready for cooking, freezing or canning.
    quart of chicken stock

Notes

This recipe will make 2-3 quarts of light stock, or one quart of concentrated stock. 
To use as a recipe ingredient, dilute with water as needed to achieve the desired stock strength. 
If you don't have vegetable scraps, you can use:
  • 1 yellow onion, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 2 or 3 carrots, roughly chopped 
No need to peel anything: just chop them up and throw them in. 

Nutrition

Serving: 1quart (concentrated) | Calories: 184kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 4670mg | Potassium: 662mg | Fiber: 8g | Sugar: 19g | Vitamin C: 34mg | Calcium: 123mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What is the difference between Chicken Stock and Chicken Broth?

While they can be used interchangeably in most recipes, there is a difference between broth and stock.

That stuff you buy in the can – that’s broth. It’s very thin: nearly water. Chicken Broth is made from chicken meat, simmered for a shorter period of time. (You can make it at home, too, but this isn’t it.)

Stock is usually made from bones that have been cooked or roasted, and simmered for a long time, which yields deeper, richer results.

Okay, so what is Bone Broth then?

Some years ago, my hometown was abuzz with a new health drink trend – Bone Broth. It was everywhere: you could even take class in the Sellwood District on how to make it. When I first saw it being touted as a health drink, I thought I must have something extra or different that set it apart from regular soup stock. But no. 

The truth is, Bone Broth is really just traditional stock – richer and thicker than broth by virtue of the collagen that drains out of the bones and joints during the long simmering process. You can make bone broth using bones from just about any animal; wild, domestic, mammal, fish, or fowl.

Homemade Chicken Stock (Bone Broth)

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THANK YOU so much for being a faithful reader and supporter
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How to Make Hearty Homemade Chicken Stock (Bone Broth)
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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!

Filed Under: Cooking Basics, Recipes, Sauces, Dressings & Dips Tagged With: Basic Recipes, chicken, Comfort Food

Slow Cooker Caramelized Onions

September 8 By Renée Leave a Comment

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!

Slow Cooker Caramelize Onions

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

Slow Cooker Caramelized Onions are sweet, mellow, and so versatile! Not only can you make some out-of-this-world French Onion Soup with them, but they make a tasty addition to beef dishes, dips, omelets, burgers, and sandwiches – just to name a few. 

Why caramelize onions in a slow cooker instead of on the stovetop?

Caramelizing onions the traditional way – on the stovetop, low and slow – can be frustrating and time-consuming. This simple, foolproof slow-cooker method bypasses the skillet and stovetop altogether; and allows you to have caramelized onions on hand anytime, with minimum effort and no fuss. 

What kind of onions work best for slow cooker caramelizing? 

The type of onions you use can affect both the cooking time and the sweetness level of your finished onions. Personally, I prefer to use a mixture of red and yellow onions. 

It may seem counterintuitive, but avoid using sweet onions for caramelizing.

Sweet onions will work, but will take significantly longer to cook, and the end-product has less flavor than that made with red and/or yellow onions. This has to do with the fact that, while we perceive sweet onions to be sweeter, yellow and red onions have more of those pungent lachymators (i.e., stuff that makes you cry) than do sweet onions (e.g., WallaWallas, Vidalias, etc.), giving the impression that they are significantly less sweet.

The truth is that yellow and red onions actually have a far more complex flavor profile, and yield richer, more flavorful caramelized onions.

sliced onions in slow cooker

A mix of red and yellow onions turns a nice brown-burgundy color in the slow cooker; and since both red and yellow onions have a lower moisture content than sweet onions, the cooking process is measurably shorter. The higher sugar content of the red and yellow onions makes for great caramelization, and they never require additional sweetening. 

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Given the super-long cooking time, I usually start cooking my onions in the evening, and let them cook all night long unattended. Then I can stir them once in the morning, check how far along they are, and gauge the rest of the time needed from there.

You can also start them at the beginning of your workday, and then check them again when you get home. 

Post & Recipe updated September 8, 2020 (Originally published November 11, 2013) 
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Slow Cooker Caramelized Onions

Slow Cooker Caramelized Onions are mellow, sweet, and versatile, too! Use them for everything from French onion soup to omelet fillings to burger toppings. With this simple, foolproof method, you can have caramelized onions on hand anytime!
Prep Time10 mins
Cook Time20 hrs
Print Recipe Pin Recipe
Course: Condiment
Keyword: onions
Servings: 1 quart
Calories: 1097kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Slow Cooker
  • Vacuum Sealer (optional)

Ingredients

  • 4 - 5 pounds onions (yellow, red, or sweet)
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt

Instructions

  • Slice onions from pole to pole (root to stem), about 1/8"-1/4" inch thick.
    Cutting the onions this way prevents them from breaking down too much during cooking.
    slicing onions
  • Fill Slow Cooker about 2/3 full of cut onions.
    sliced onions in slow cooker
  • Drizzle in olive oil and toss to coat.
    drizzle olive oil
  • Cover slow cooker and set to LOW.
    sliced onions in slow cooker
  • Cook for 10-18 hours, stirring every few hours if you are available. (It's also OK if you don't stir them at all.)
    This step is done when the onions are dark brown, soft, and swimming in a thick liquid.
    Image: Onions after 5 hours
    sliced onions in slow cooker
  • When onions are medium brown, soft, and sweet, they are ready to use.
    Image: Onions after 8 hours
    sliced onions in slow cooker
  • For thicker, jammier caramelized onions with deeper color, uncover the slow cooker and continue to cook onions on low for an additional 3-5 hours.
    Image: Onions after 22 hours
    slow cooker onions
  • Caramelized onions may be used immediately, or refrigerated or frozen for later use.
    freezing caramelized onions

Notes

Caramelized onions may. be kept in the refrigerator for up to a week, or frozen for up to six months. 

Nutrition

Serving: 1batch | Calories: 1097kcal | Carbohydrates: 169g | Protein: 20g | Fat: 44g | Saturated Fat: 7g | Sodium: 2399mg | Potassium: 2649mg | Fiber: 31g | Sugar: 77g | Vitamin C: 134mg | Calcium: 417mg | Iron: 4mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a unique, delicious way to use caramelized onions? Try our Cherry Tomato Tart with Caramelized Onions – It’s pretty fabulous! 

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I like to use my vacuum sealer to package my caramelized onions for freezing. (Package in one or two cup servings for ease of use.) Vacuum-sealed onions can last up to a year in the freezer. 

Ice cube trays are another great option for freezing caramelized onions: small portions are perfect for throwing on a sandwich or burger, topping a pizza, or making an omelet. 

freezing caramelized onions

 

Delicious Recipes Using Caramelized Onions

Love caramelized onions? So do I! Here's some great recipes that use them in unique and delicious ways! 

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Apple, Beet, & Caramelized Onion Pizza

Photo Credit: www.saltycanary.com

Get ready for one of those “fancy restaurant pizzas” that you can make at home! This Apple, Beet, and Caramelized Onion Pizza has a pink garlicky beet sauce and is topped with cheddar cheese, caramelized onions, crisp apples, and fresh thyme.

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Caramelized Onion Bacon Dip with Blue Cheese

Photo Credit: www.goodlifeeats.com

A perfect appetizer, this Caramelized Onion Bacon Dip is a revamped version of classic onion dip. 

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Classic French Onion Soup

Caramelized onions, fresh herbs, flavorful broth, and melty cheese combine to make this classic French onion soup. (Just don't tell anyone how easy it is to make!)

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Little Oven Annie's Cherry Tomato Tart

Feta, caramelized onions, and walnut pesto create a savory bed for fresh cherry tomatoes in this beautiful Cherry Tomato Tart.

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Caramelized Onions Sautéed Green Beans

Photo Credit: www.joyousapron.com

A delicious and easy veggie side dish! Sweet caramelized onions sautéed with crunchy green beans, toss with garlic, butter, sea salt, then topped with shaved almonds.

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One-Pot French Onion Farro

Photo Credit: www.kitchentreaty.com

With tender-cooked farro grains and French onion flavors, this easy one-pan favorite is like a cross between risotto and French onion soup. Serve with Gruyere-topped crostini and a fresh sprig of thyme and we're talking swoon-city. 

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Caramelized Mushroom, Onion & Cheese Bites

Photo Credit: www.savvysavingcouple.net

Mushrooms and sweet onions are caramelized with balsamic vinegar, and then baked with cheese on buttery, and flaky puff pastry. These bite-sized appetizers are easy to make and such a crowd pleaser!

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Roast Beef Sliders with Caramelized Onions

Photo Credit: www.savvysavingcouple.net

The best Roast Beef Sliders on the web! They feature tender, caramelized sweet onions, creamy french onion dip, roast beef, and melted cheddar on garlic buttered brioche buns.

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Butternut Squash Quiche with Caramelized Onions

Photo Credit: champagne-tastes.com

This vegetarian butternut squash quiche is filled with caramelized onions and goat cheese, is easy to make ahead of time, and is perfect for brunch!

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Vegan Onion Gravy

Photo Credit: champagne-tastes.com

This gluten-free and vegan gravy is made with caramelized onions and roasted garlic, and is the perfect sauce for mashed potatoes!

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French Onion Gouda Stuffed Meatballs

Photo Credit: dudethatcookz.com

The flavors of French onion soup and smoked Gouda cheese are combined to make the perfect French Onion Gouda Stuffed Meatballs.

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Summer Squash Tomato and Onion Galette

Photo Credit: 2cookinmamas.com

A simple recipe that has a soft sweet interior, a zesty creamy cheese filling and just enough of a flaky crust to hold it all together.

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Arugula, Brie, and Caramelized Onion Pizza

Photo Credit: www.trialandeater.com

Upgrade your pizza night by making homemade pizza with caramelized onions, mushrooms, fresh baby arugula and brie cheese! A little bit of sweet along with a little bit of peppery flavors!

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Caramelized Onion White Bean Dip

Photo Credit: itsavegworldafterall.com

This creamy white bean dip packs a ton of flavor from caramelized onions! It makes a delicious snack or spread.

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Vegan Caramelized Onion Dip

Photo Credit: thiswifecooks.com

Get ready to ditch the pre-made onion dips for good! This easy to make crowd-pleasing dairy-free dip is perfect for parties or Game Day snacking!

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French Onion Pasta Bake

Photo Credit: girlwiththeironcast.com

With caramelized onions, tender juicy chicken, and melted gruyere cheese over the top, this is an easy/flavorful dinner for the whole family.

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Caramelized Onion and Goat Cheese Tart with Thyme

Photo Credit: www.fromachefskitchen.com

This lovely French-inspired Caramelized Onion and Goat Cheese Tart with Thyme has a flaky, buttery crust, onions cooked until practically melted, tangy goat cheese and fresh thyme.

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Brown Butter & Caramelized Onion Mashed Cauliflower

Photo Credit: www.runningtothekitchen.com

Brown butter and caramelized onion mashed cauliflower is a delicious paleo recipe that will have you forgetting about the potatoes.

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Pumpkin Goat Cheese Dip with Caramelized Onions

Photo Credit: www.runningtothekitchen.com

Pumpkin goat cheese dip with caramelized onions can be served warmed or cold, it’s a great addition to your party spread and perfect for the holidays. Try it with crackers, sliced fall/winter fruits or vegetables!

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Pasta with Chicken, Caramelized Onions & Balsamic

Photo Credit: www.theorganickitchen.org

Pasta, caramelized onions and balsamic - what’s not to love?!

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

Slow Cooker Caramelized Onions (pin)   Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions  Slow Cooker Caramelize Onions
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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!

Filed Under: Cooking Basics, Recipes Tagged With: onions, Slow Cooker

Sweet & Easy Homemade Pie Crust

July 28 By Renée 10 Comments

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

easy pie crust recipe

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

My mother made the best pies: berry pies of all kinds, pumpkin pies, and of course, her famous cherry-rhubarb pie. The secret, she always said, was in the crust.

It was magic, watching Mama make a pie crust, like a dancer on a stage. I can still see her – bending over our shiny yellow Formica kitchen table, dusting the surface with a sweep of her hand and flouring her rolling pin in one graceful motion. Then leaning forward, she would roll out the dough in smooth, perfect strokes. 

Mama’s crust was always even and flawless. Once rolled, she turned the pie plate upside-down on the dough and cut a clean circle with her paring knife exactly two inches away from the edge, all the way around. Then, lifting the edge of the pastry circle, she would roll the dough up onto the pin and then gently roll it out again over the righted pie plate, forming it to the dish’s curves; her delicate hands deftly fluting the edges with perfectly practiced pinches. 

easy pie crust recipe

Look for these recipes, coming soon to GHW: Classic  Blueberry Pie, Blueberry Hand-Pies (with precooked pie filling), and Easy Pie Dough Roses. 

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Three Secrets to a Perfect Pie Crust

Mom taught me three simple rules for making pie crust. 

  1. Keep everything COLD. – Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! The colder you can keep things, the more successful your crust will be. 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. 
  2. Incorporate fats by hand. – This allows you to keep the bits of shortening and butter bigger, up to the size of a cooked butter bean. 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, always grate my butter. (I usually chill it in the freezer for about an hour first.) I find that this allows me to distribute it quicker, therein keeping everything colder. 
  3. Do not overmix. – The more you mix the dough, the more gluten strands are formed. Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. DO NOT, under any circumstances, knead your pastry dough. 

There are plenty more tips and tricks out there to help you achieve that perfect pie crust, but in my experience, the three guidelines above are the ones that make or break your pastry crust. 

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This tender, flaky, slightly sweet crust recipe is perfect making pastries like our Classic Fresh Blueberry Pie (pictured below), and holiday favorite Triple-Ginger Pumpkin Pie. 

easy pie crust recipe

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

How long should I bake pastry dough?

Standard Pastry Baking Times

These are general guidelines only. Please consult the recipe for which you employ the pie dough for specific baking times and temperatures. 

  • Single Crust Pie [Filled] • 400 – 425°F [205-218 °C] • 30-40 minutes
  • Pie Shell Only [Unfilled] • 400°F [232°C] • 15-17 minutes (blind bake) | 28-30 minutes (fully baked)
  • 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
  • Turnovers & Hand-Pies [Cooked Filling] • 425 – 450°F [205-232 °C] • 20-22 minutes
blueberry pie before baking
5 from 6 votes

Sweet & Easy Homemade Pie Crust

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and 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
Print Recipe Pin Recipe
Course: Basic, Dessert
Cuisine: American, Comfort Food
Keyword: baking, pastry
Servings: 1 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 & coarsely grated
  • 3 cups all-purpose flour
  • 3 Tablespoons white sugar
  • 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, sugar, and salt together with a fork.
    pastry dough ingredients
  • 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.
    mix shortening
  • Add grated or cut ice-cold butter to flour mixture.
    work in butter
  • 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!
    butter added
  • [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.
    mix pastry dough
  • Turn dough out onto counter.
    turn out pastry dough
  • Press together into a large ball or disk.
    pastry dough disk
  • Divide dough in half. (This will make it easier to work with later.)
    dough divided
  • Press each half into a disk. (Do not overwork the dough. Just press it together.)
    divided dough disk
  • Wrap each disk tightly in plastic wrap. Refrigerate prepared dough for at least one hour, and up to two days.
    pastry dough disks
  • 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.
    rolled dough with french pin

Notes

Standard Pastry Baking Times

  • Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 30-40 minutes
  • Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-12 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
  • Turnovers & Hand-Pies [Cooked Filling] • 425 - 450 °F [205-232 °C] • 20-22 minutes

Nutrition

Serving: 1batch | Calories: 3363kcal | Carbohydrates: 322g | Protein: 40g | Fat: 198g | Saturated Fat: 84g | Cholesterol: 244mg | Sodium: 1989mg | Potassium: 401mg | Fiber: 10g | Sugar: 37g | Vitamin A: 2836IU | Calcium: 83mg | Iron: 17mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a savory pie crust recipe? Try our delicious Herbed Pie Crust – perfect for pot pies and other savory baked treats!

pastries on plate

Does your recipe call for pre-baking or blind baking the crust? Here are some great tips for successful blind baking!

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Does vodka in pie crust really make a difference?

I first read about using vodka in a pie crust recipe in a long-forgotten issue of Cook’s Illustrated. The science behind it is that the alcohol in the vodka adds moisture to the dough without encouraging gluten formation, since gluten doesn’t form in alcohol. Also, the vodka evaporates more efficiently than water during the baking process, removing more moisture and resulting in a flakier and crispier crust.

I wanted to know if the theory plays out in real life, so I did a side by side comparison to see if there was any noticeable difference between crust made with vodka and crust made with plain ice water.

The hand-pie below on the left has vodka in the dough; the dough on the right was made with ice-water only. They were baked at the same time on the same baking tray.

side by side hand pies

I expected there to be a more noticeable distinction, but there really wasn’t any significant differences in taste or texture between the two pastries once they were baked. (You cannot taste any alcohol, of course, because it has all cooks out.)

There were, however, a few differences in the dough before baking. The vodka dough was a bit softer than the all ice-water dough, and while it did require slightly longer chilling time, it was also more supple and easier to roll out. 

Final Thoughts: The vodka in this recipe is optional, and using the all ice water method will still result in a delicious, flaky crust as long as you keep everything ice-cold. However, if you have the vodka and want to give it a try, I encourage you to do so; you may find that this is just the trick to raise your pastry making to the next level.

pastry dough circles

Can I freeze this pie dough? 

Absolutely! Pie dough keeps very well in the freezer. Wrap it tightly in freezer-weight plastic wrap and seal it in a freezer bag. (Or do what I do and suck-n-seal it with a FoodSaver.) Tightly-wrapped dough should keep up to six months in the freezer.

For even easier use later, roll the dough out ahead of time and freeze pie crusts in the pan. 

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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!

homemade pie crust recipe

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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!

Filed Under: Cooking Basics, Recipes, Sweets Tagged With: Basic Recipes, Comfort Food, Pastry, Sweet Somethings

Homemade Flour Tortillas

February 15 By Renée 30 Comments

Homemade flour tortillas are surprisingly easy to make! With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in about a half an hour!

Homemade Tortillas - title

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

It’s been more than twenty years since I had first ate a warm, homemade flour tortilla. The memory is as fresh as if it had happened yesterday.

I remember watching in fascination as our cousin Leah, the Mexican-born daughter of Christian missionaries, rolled out one tortilla after another, flour motes dancing with each turn of her pin.

In well-practiced rhythm, Leah rolled, flipped, turned, and fried each circle of dough with machine-like consistency; quickly building a stack of warm, floury flat-breads tall enough to feed our small army of children. Watching her work was a moment of pure grace, and I remember feeling immense gratitude for her efforts.

Soft, flavorful, and tender, Leah’s homemade flour tortillas made nearly every tortilla I’d eaten up until then taste like flattened papier-mâché. If you have never made homemade tortillas, it’s high time that you do. And once you do, you will never go back to store-bought. (OK, maybe you will sometimes, for the convenience; but after these, those store-bought tortillas will never taste the same again.)

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How to Make Homemade Flour Tortillas

Now, here’s the big secret about homemade tortillas… they are surprisingly fast and easy to make! 

(For ingredient amounts and further instructions, scroll down to the recipe card below.)

Step 1: Prepare the tortilla dough
 
Mix together flour, salt, and baking powder. Drizzle in the olive oil and mix with your hands. Mix in a little water at a time with your hands until you have a soft dough. 

Homemade Tortillas - mixing doughThe dough should be soft but not sticky. You can always add more flour if you need to.

Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.

Step 2: Allow dough to rest. 

Form the dough into a large ball and wrap in plastic or cover with a towel.  

Allow dough to rest on counter for about 20 minutes. 

Step 3: Form dough into balls.

After the dough has rested, divide it into 2” balls (about the size of a golf ball). Form all of the dough into balls before progressing to the next step. Cover the balls with plastic or a clean cloth. (I like to use a gallon-size reusable bag for this.)

Step 4: Roll out tortillas. 

Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. 

Homemade Tortillas - Rolling them out

Step 5: Fry the tortillas. 
 
Heat a dry frying pan or griddle over medium heat. (I use my cast iron skillet.) DO NOT grease or spray the pan with cooking spray. Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds. Flip it and cook the other side 20-30 seconds.
 
Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.
Homemade Flour Tortillas | The Good Hearted Woman

Want to make an awesome tortilla warmer like the one in the picture above? Check out my Tortilla Warmer DIY tutorial here!

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Homemade flour tortillas are Super Easy to make! Perfect for #TacoTuesday! So much better than store-bought, too! (Olive oil recipe - no lard or shortening)Tweet & Share!
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5 from 12 votes

Homemade Flour Tortillas

With just a simple list of ingredients and a few turns of the rolling pin, you can have warm, fresh, delicious homemade tortillas ready to serve in just over half and hour.
Prep Time10 mins
Cook Time20 mins
Resting Time20 mins
Total Time50 mins
Print Recipe Pin Recipe
Course: Bread, Dinner or Appetizer, Lunch
Keyword: flatbread
Servings: 24 tortillas
Calories: 94kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Rolling Pin

Ingredients

  • 4 cups flour
  • 1 1/2 teaspoons Kosher salt
  • 1 tablespoon baking powder
  • 1/4 cup olive oil
  • 1 1/2 cups warm water not HOT
US Customary - Metric

Instructions

  • Mix together flour, salt and baking powder. Drizzle in the olive oil and mix with your hands.
  • Mix in a little water at a time with your hands until you have a soft dough. (The dough should be soft but not sticky. You can always add more flour if you need to.) Knead the dough for about 5 minutes, adding flour as needed if the dough gets sticky.
  • Form the dough into a ball and wrap in plastic or cover with a towel. Let rest for about 20 minutes. (This allows to gluten to rest.)
  • Divide dough into 2” balls (about the size of a golf ball). Flatten a dough ball with your palm and dust each side with flour, then roll into a 5-6” circle. Turn and flip each tortilla a few times as you roll them out. [See note]
  • Heat a frying pan or griddle over medium heat.
    DO NOT grease or spray pan with cooking spray.
    Place a tortilla in the pan and cook until it bubbles a little – around 20-30 seconds.
    Flip it and cook the other side 20-30 seconds.
  • Place cooked tortillas in a tortilla warmer, or inside a folded kitchen towel. The steam from the hot tortillas softens them.

Notes

It takes about the same amount of time to roll out a tortilla as it does for to fry one, so after you roll the first few, it is easy to get into a rhythm of cooking one and rolling the next at the same time.
The cook time listed on this recipe is the collective time it will take to cook all of the tortillas. A single tortilla only takes about 1 minute to fry up.

Nutrition

Serving: 1tortilla | Calories: 94kcal | Carbohydrates: 16.2g | Protein: 2.2g | Fat: 2.3g | Saturated Fat: 3g | Sodium: 149mg | Potassium: 86mg | Fiber: 0.6g | Sugar: 0.1g | Calcium: 31mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

My flour tortilla recipe is an adaptation of “Flour Tortillas Diaz.”  I love that it doesn’t call for lard or shortening, and the tortillas it makes are soft and pliable even after they have been sitting for some time.

Homemade Tortillas on Breadboard

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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!

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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!

POST UPDATED 2.15.2020 – This post was originally published June 30, 2014.  

Filed Under: 30-Minute Meals, Bread, Cooking Basics, Dairy-free, Munchies, Vegan, Vegetarian Tagged With: Cuban, Mexican

Easy Basic Sweet Vanilla Crepes

December 1 By Renée 5 Comments

If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

Crêpe Batter

  • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
  • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
  • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

Flipping Crêpes

  • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
  • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

Filling Crêpes

  • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

Serving Crêpes

  • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
  • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruits or berries
  • Whipped cream
  • Jam or jelly

Instructions

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

  • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
    Start your pan on medium low and work from there.
  • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
    (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
    Cook for about 1 minute.
  • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
  • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
  • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
  • To defrost frozen crepes, place them in the refrigerator.
  • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

“Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Filed Under: Bread, Cooking Basics, Recipes, Sweets, Vegetarian Tagged With: Basic Recipes, Breakfast, brunch, crepes, eggs

How to Dice a Mango

May 9 By Renée 9 Comments

Mango Magic!

Mangos are tricky, but once you learn their secret, they are easy as pie. (I never really got that idiom, because making a good pie takes a lot of work, but you get the gist.)
The secret is to dice them while the skin is still intact.

First, you need a ripe mango. (Duh.) Ripe mangoes smell sweet and give just a little when you press them with your thumb. Aim for a “semi-firm, ripe peach” feel. Like peaches, overly ripe mangoes are difficult to dice and taste “mushy.” No one wants that.

How to Choose a Ripe Mango

Once you have your mango, dicing it as easy as 1-2-3!

One:  Mangos have a large, flat seed that runs down the center of the fruit.  The flesh is firmly attached to it, and it must be cut away, so the first thing you need to do is identify where the seed is.  The easiest way to do this is set the mango on the counter.  It will naturally settle on it’s side.  The seed inside will be parallel to the counter.

How to Dice a Mango

To cut the flesh away from the seed, balance the mango on one of the thin sides and cut away the fruit from both sides of the seed. Try to get as close to the seed as possible – you will know you are there when your knife meets with resistance.

P1030118 (2)

Two: Carefully score the mango with a paring knife. You determine the size of your finished diced mango by how close you make the scoring lines. If you do this in your palm, consider putting something between yourself and the mango to prevent injuries.  Personally, I score mangoes on the counter – no worries there.

P1030121 (2)

Three: Here’s the Magic! Place your thumbs gently on the face of the scored mango and your fingers underneath.  Apply a little counter-pressure and Ta-DA!  It pops inside out like magic! Cool, huh?

P1030128 (2)

At this point, you can go a couple of ways:

  • Eat it now: Just eat the little dices right off the skin. Easy-peasy.  No muss, no fuss.
  • Use it in a recipe or serve it in polite company: Hold the mango over a bowl or plate and, using a sharp paring knife, cut the mango away from the skin.

P1030143 (2)

  • Eat it later: Wait until your are ready to eat it before you pop it inside-out. I usually skin the flesh around the seed and then sandwich everything back together like this ↓ so I can pack it in my lunch. If you do this, be sure to pack an extra napkin for cleaning up after!

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OK, I couldn’t help myself – I just had to show you this little hedgehog that was living inside my mango.  (The answer to your question is “whole allspice.”)

P1030146 (2)

Now that you know how to dice a mango the easy way, why not try out your new skills by making the delicious Caribbean Mango Salad?

What is your favorite way to enjoy a mango?

Filed Under: Cooking Basics Tagged With: Fruit, mangoes

How to Roast Garlic

September 3 By Renée Leave a Comment

Roasted garlic is so simple to make. It’s wonderful in sauces, casseroles, vegetable dishes, or by itself spread on a good piece of bread.  Tomorrow’s post will include a garlic sauce that includes it, so I thought I’d better include a quick “How to Roast Garlic” post today!

How to Roast Garlic 1

Preheat oven to 450º. You will need a head of garlic, a pinch of coarse salt, about a teaspoon of olive oil, and a large square of aluminum foil.

How to Roast Garlic 2

Cut the top of of the garlic head to expose the tops of the cloves.

How to Roast Garlic 3

Drizzle with olive oil and sprinkle with salt.

How to Roast Garlic 4

Pull the corners of the foil up and twist. Put the wrapped head of garlic in the oven. You can put it in a muffin tin to keep it upright. Bake for 45-60 minutes, or until the cloves feel soft and the top looks caramely.

How to Roast Garlic 5

Garlic will be *very* hot when it comes out of the oven. Wait for it to cool, and then remove cloves individually, or just squeeze it all out at once.

Filed Under: Cooking Basics, Recipes Tagged With: garlic

How to Roast Eggplant

August 5 By Renée 2 Comments

How to Roast EggplantPreparing eggplant often involves frying and a lot of vegetable oil.  Roast eggplant is a great tasting, healthy alternative, and is very easy to do.

To roast a whole eggplant, wipe the eggplant clean and slice them in half lengthwise. With the tip of a knife, score the flesh deeply in a diamond cross-hatch pattern by making two or three long cuts, cutting at a steep angle, and then rotating the eggplant to make another set of similar cuts. Press on the edges of the halves to open the cuts and sprinkle salt (1 to 1-1/2 tsp. total for all the halves) over the surface and into the cuts. Set aside, cut side up, for 30 min.

Over the sink, rinse and gently squeeze the eggplant to extract the salty juice, and then wipe them dry with a paper towel. Brush each half thoroughly with olive oil (about 1-2 tsp. per half, depending on size) and season lightly with salt and pepper. Arrange each half, cut side down, on a baking sheet lined with parchment paper. Roast for about one hour at 400°F. The eggplant will collapse and the bottoms will be a very deep caramel color. Let cool considerably before handling, at least 20 min. Gently turn the cut side up, and with a spoon separate the flesh from the skin.  Roast eggplant can be eaten as is or used in a variety of recipes.

This content was originally published on my personal blog, Sock Monkey in 2011.

Filed Under: Cooking Basics, Recipes Tagged With: eggplant, Indian & Middle Eastern, Mediterranean

How to Zest an Orange

November 14 By Renée Leave a Comment

Today I made my very first video ever – all by my self!! Now, if you are a 15-year old girl, that might not seem like a big deal, but I am not a 15-year old girl, and it is a big deal! I’m pretty proud of myself – I even posted it on YouTube! So while production value might seem a little low, the learning experience was great, and I’m looking forward to doing another one again soon!

Now, at the risk of using up my exclamation point allowance for the day all in one place, let’s get on to the subject at hand: Zest!

Right this moment, the crisp, citrusy scent of orange zest fills my home, awaking my the senses on the grayest of Oregon days and signaling that the holidays are at hand.  Fresh, colorful, and bursting with flavor, zest cannot be beat.  Zest enlivens everything it touches, savory or sweet, and like good wine, it can subtly enhance the flavor of a multitude of dishes.

Zesting an orange (or lemon or lime) is pretty easy, but there are a few important points.  OK, really there’s only one:  don’t get carried away and get into the pithy white part of the skin – it is very bitter.  Use a light hand and it’s a piece of cake.

Zest can be frozen, so if your having an orange for lunch, you can take a minute in the morning to zest it.  Then throw the orange in a baggie for lunch, and the zest into the freezer to be used later to perk up everything from sauces to cake.

A few of the many uses for citrus zest:

  • Use it with pasta – it will brighten the flavor of any sauce.  Or keep it simple and toss pasta together with a little olive oil, salt, parmesan and lemon zest for a fast, easy side dish.
  • Make citrus sugar.
  • Make lemon or orange butter.
  • Use it to infuse tea with warm, citrusy flavor.
  • Sprinkle it over salads, baked fish or chicken.
  • Enliven just about any sauce with a little lemon or orange zest.

Disclaimer:

Regarding the Microplane that I used in this video:  All comments were made out of pure appreciation for this product.  I received no compensation for my stunningly glowing review of the aforementioned Microplane (aka “Zester”), but I would be OK with it if someone from the Microplane company wanted to reward me with other fascinating products to review.  I’ll let y’all know if that happens.

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Filed Under: Cooking Basics Tagged With: oranges

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