Party Food Archives | The Good Hearted Woman

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

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Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration. Baked brie holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion.

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.)

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving.

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers.

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

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Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, Holidays

Servings:

Calories: 164kcal

Author: Renée | The Good Hearted Woman

Ingredients

7-8 ounce Brie Wheel
1 sheet Puff Pastry I use Pepperidge Farm
3 - 4 ounces almond paste See Note
1/4 - 1/3 cup thick raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°. Defrost puff pastry according to direction.
Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
Layer the almond paste circle in between the two brie circles.
Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.
Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)
Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
Serve with whole grain crackers and sliced apples.

Nutrition

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Check it out for more great recipes!

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

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UPDATED: This post was originally published 2014.12.8.

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!

Red Pepper Walnut Dip with Pomegranate Molasses {Muhammara}

June 17 By Renée 24 Comments

Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara, or Roasted Red Pepper & Walnut Dip with Pomegranate Molasses, originated in Aleppo, Syria, and its principal ingredients traditionally include red peppers, ground walnuts, breadcrumbs, spices, and olive oil. However, this recipe – inspired by popular local pub fare – omits the bread crumbs, and instead uses roasted carrots to thicken and extend the dip. Not only do the carrots keep this delicious savory-sweet dip gluten-free, but they give it a wonderful creaminess and infuse an earthy sweetness as well.

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Every year, our town hosts the Portland Book Festival [formerly Wordstock], a week-long literary celebration with a mission: to use the power of writing to effect positive change in people’s lives. Some years back, my sister-friend Dottie and I attended the annual Poetry Slam together, and afterwards decided to stop for a little late night nosh at the adjacent Bagdad Pub.

Dottie and I ordered something called “Three Faces of Eve,” [super-fancy hummus plate] and sat down to rehash the slam, poet by poet.

Forty-five minutes later, still no hummus plate. When we finally got our waitress’s attention and she (let’s call her Alice) went to check on our order, only to return frantic and apologizing all over the place. Alice said she had no idea what happened but the kitchen never got our order.

“Is there anything I can do to make it up to you?” she asked us – at least seven times. In between apologizing, she kept up a steady train of chatter, trying so hard to be accommodating that it was driving us nuts. All either Dottie or I could think was, “It’s OK, we understand. Really. Just please stop talking.”

Finally, I told Alice what would really make me happy: I wanted the recipe for their roasted red pepper walnut dip. Which I love. LOVE. As in, I have been known to go to this pub solely for the walnut-pomegranate dip. (It is my favorite of Eve’s three faces.)

“Can you get the recipe for me?” I asked, smiling my best ‘you might just be able to salvage your tip’ smile.

“I dunno, but I’ll try.” She didn’t sound very confident, but it gave her something to do besides hover over us like a needy dragonfly.

Ten minutes later, Alice emerged from the back with a big grin, waving piece of white paper. My recipe! I was so happy I almost got misty. I had literally been wanting this recipe for years! I scanned it briefly before I returned to Dottie and our conversation, and it was a good thing I did! Because somewhere between the booth at the Bagdad and my front door, that little slip of paper completely disappeared.

Luckily, I have a knack for remembering printed text pretty well, so I wasn’t really panicked. I was pretty sure I had the complete list of ingredients memorized, including basic ratios. In the long run, losing it wasn’t entirely a bad thing, because it forced me to really work each this recipe out for myself, and I couldn’t be more pleased with the results!

Roasted Red Pepper & Walnut Dip {Muhammara} is savory, sweet, smoky deliciousness! Spread on pita, dip in veggies, or sauce up kabobs! 🌻 #glutenfree #dairyfree #vegan #healthyfood #healthylifestyle #healthyrecipes #recipes Click To Tweet

5 from 6 votes

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Inspired by the Walnut-Pomegranate Dip on the "Three Faces of Eve" Plate at McMenamins Bagdad Theater & Pub in Portland, Oregon.

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

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Course: Appetizer

Cuisine: Mediterranean

Keyword: appetizer, dip

Servings: servings

Author: Renée B. ♥ The Good Hearted Woman

Equipment

Ingredients

1 pound carrots peeled and cut into 2" pieces
1 large red pepper cored, seeded, and cut into eighths
1 teaspoon cumin
4 tablespoons olive oil divided
1 cup walnuts about 4 ounces
1 teaspoon smoked paprika or sumac
1 teaspoon Aleppo pepper flakes or 1/2 tsp regular red pepper flakes
2 tablespoons Pomegranate Molasses plus more for garnish
2 cloves garlic coarsely chopped
1 teaspoon kosher salt
1 teaspoon fresh lemon zest
1 cup warm water

Instructions

Roast Vegetables

Preheat oven to 425°F.
Cover a baking sheet pan with a Silpat mat or parchment paper and spread the prepared vegetables out in a single layer. Sprinkle 1 tablespoon of olive oil over vegetables and toss to coat. Season vegetables lightly with kosher salt and ground cumin.
Roast vegetable in preheated oven for 45 minutes, turning once halfway through. Remove from oven and allow to cool. Once vegetables are cool, remove peel from red peppers.

Toast Walnuts

Heat walnuts in a dry, heavy skillet over medium heat for 2 or 3 minutes, or until nuts are golden brown and smell toasty. Walnuts burn easily in a skillet, so be sure to stir constantly to ensure even toasting until the nuts turn a rich, golden brown. Remove walnuts from skillet and set aside.

Prep Spices

In the same skillet, heat 3 tablespoons of olive oil over medium heat. Turn off burner, add the cumin and paprika, and stir in hot oil until fragrant - just a few seconds. Allow to cool slightly.

Put it all together!

Put all ingredients into a food processor or blender and pulse until smooth. Serve with warm pita triangles, celery sticks, carrot sticks, or whatever makes you happy.

Notes

As with many things, the flavors in this dip benefit greatly by having a little time to blend. It can definitely be eaten immediately after making it, but If you are making this for a party, I strongly suggest doing so a day ahead of time to allow the flavors to mingle and come together. Serve cold or at room temperature.

If you prefer your dips a little chunkier, reserve one carrot and a handful of walnuts until after you have mostly pureed the mixture, then throw the reserve nuts and carrot in and pulse for a few times to combine.

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Ingredient Notes:

Aleppo Peppers: Named after the northern Syrian city of Aleppo, Aleppo dried pepper flakes are traditionally used in Muhammara. Aleppo pepper flakes are about half as hot as crushed red chili flakes, and according to some, twice as flavorful. Aleppo pepper flakes can be found in specialty markets or online.
Carrots: Carrots are not a traditional ingredient in muhammara; however, this recipe uses carrots in place of breadcrumbs to thicken and extend the dip. For this recipe, I chose to roast the carrots before blending them into the dip, instead of simply boiling them as my original notes indicated. Not only do the roasted carrots pair perfectly with the walnut-pomegranate flavors to make this savory-sweet dip gluten-free, but they give it a wonderful creaminess as well.
Pomegranate Molasses: Probably the most unusual ingredient in this recipe, pomegranate molasses is a household staple in many Middle Eastern kitchens. It has a truly unique flavor, and can be used for glazes, salad dressings, and even barbecuing. You can find it at specialty stores or online. And before you even ask: no, here is no good substitute for it.

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

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Originally Posted June 2013.1

Light & Easy Spanakopita

May 30 By Renée 15 Comments

Our Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry stuffed with spinach, onions, feta, lemon, and herbs, all wrapped up in layers of buttery phyllo dough.

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Spanakopita (or Greek Spinach Pie) is easily on one of our favorite all-around meals. You can dress it up and serve it warm for dining in, slice and serve for an easy lunch, or eat it cold for a fast meal on the go.

Traditional spanakopita, as you may know, is usually high in fat, and often very heavy as well. However, after making just a few simple changes, I was able to reduce the fat in this Light & Easy Spanakopita recipe to half that of my original recipe. The outcome is a more tender, flakey pie, which Mr B and I much prefer over heavier versions.

Greek Spinach Pie can be served as a main course or as a hearty side. The lemony undertones go well with chicken or fish. (It probably pairs well with lamb too; but since I don’t eat lamb, I can’t say for sure.) Mr B and I find that a simple meal of spanakopita and table grapes is very satisfying.

Leftover spinach pie makes a delicious lunch or brunch entry; or try this breakfast favorite: slice cold spanakopita into Lincoln-log size pieces (about 1″x1″x4″), fry the resulting “spana-logs” in a skillet like sausages, and eat “spanakopita links” with eggs for breakfast!

Tips for Perfect Spanakopita

DRAIN THE SPINACH

Start with frozen spinach. (Yes, you can use fresh, but I have had much better results using frozen.)

First, defrost the spinach in the microwave, and allow it to cool until it is safe to handle. Then squeeze the crud out of it. I mean, really, really squeeze it. With your hands!

You can use a sieve or colander if you want, but you are going to have to get your hands wet at some point, so it will save you some time if you just dive right in. A pound of frozen spinach will squeeze down to about the size of an orange; somewhere between a baseball- and a softball-sized.

GO EASY ON THE BUTTER

This is one area where I was able to cut a lot of fat from my original recipe. You simply do not need to slather every layer in butter.

For each phyllo dough layer, dip the tip of a soft-bristle pastry brush into the melted butter 1/2″ or less: you don’t want to overload it. Brush each layer of phyllo dough with a few strokes of butter and then place the next layer.

Do not dip the brush in the butter more than once – you don’t need to completely cover each pastry sheet with butter. I usually do about two sheets with one brush dip, with the exception of the top sheet, which I paint lightly but completely.

BE A PHYLLO DOUGH BOSS

I used to be a little intimidated by phyllo dough. It is so fragile, and many recipes warn of its fragile nature and dramatically demand that you keep it covered at all times like a sickly newborn. Well, I am here to tell you, don’t worry! Phyllo dough is very forgiving, and my experience is that the results are always better than I imagine they will be when I put whatever I am making into the oven.

Thaw overnight in the refrigerator. If you forget, you can put it out on the counter for four or five hours (or all day if you are at work), but the results won’t be as even. Keep the package closed while you are thawing it. Do not thaw in the microwave. You can keep unopened, thawed phyllo in the fridge for up to a month.
Prepare all your ingredients and have EVERYTHING ready to go before you open the package!
Make sure your hands are dry when you handle it.
When you unroll it, cover it with wax paper or kitchen cloth. You can put a damp cloth over the wax paper or cloth, but don’t put it directly on the phyllo dough. (I never use a damp cloth, and everything always works out fine.)
Work fast when it is uncovered, and don’t get distracted. (Phyllo dough doesn’t care about your phone.)
If you tear a piece, just patch it – no worries. Unless it is the top sheet, no one will ever know.
If you have sheets left over, just roll them back up and cover them tightly with plastic wrap. They will keep in the fridge for at least a week.

5 from 1 vote

Light & Easy Spanakopita (Greek Spinach Pie)

This lighter version of Greek Spinach pie has all of the flavor of the original with less than a half of the fat of traditional recipes.

Prep Time40 mins

Cook Time45 mins

Total Time1 hr 15 mins

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Course: Dinner or Appetizer, Lunch

Cuisine: Greek

Keyword: greek food, phyllo dough, spanakopita, spanikopita, spinach, spinach pie

Servings: large servings

Author: Renée ♥ The Good Hearted Woman

Ingredients

2 Tbls vegetable oil
1 large onion chopped
2 cloves garlic minced
1 lb frozen spinach thawed & thoroughly drained
2 Tbs fresh dill chopped (or 1 Tbls. dried dill)
2 Tbs flour I use Wondra
8 oz feta cheese crumbled
1 medium lemon
4 eggs lightly beaten
1 tsp. Cavender's Greek Seasoning or Salt & Pepper, to taste
15 sheets phyllo dough
Olive oil or butter flavored Pam
3 Tbs butter melted

Instructions

Preheat oven to 350°.
Heat vegetable oil in a large saucepan over medium heat. Slowly cook and stir onions until softened. Add minced garlic and cook one minute more.
Mix in the thoroughly drained spinach and dill. Sprinkle flour over the top and stir to combine. Cook approximately 5 minutes, or until most of the moisture has been absorbed. Remove from heat.
Zest the lemon and add zest to the spinach mixture. Squeeze the juice from the zested lemon halves into the mixture as well.
In a separate bowl, mix feta, eggs, and seasonings. Add the feta mixture to the warm spinach mixture and stir to combine.
Spray the bottom of a 9 x 13-inch baking dish with cooking spray. Lay one sheet of phyllo dough flat in pan.
Dip a pastry brush 1/2" or less into the melted butter: you don't want to overload it. Brush the single sheet of phyllo dough at the bottom of the baking dish with a little butter. Do not dip the brush in the butter more than once - you don't need to completely cover each pastry sheet with butter. (I can usually do at least two sheets with one brush dip.)
Add another sheet and repeat until you have five sheets total.
Spread 1/2 of spinach mixture over the buttered phyllo dough layers.
Layer on 5 more sheets of phyllo, buttering lightly in between each layer. Spread on remaining spinach mixture.
Top with the last 5 sheets of phyllo, buttering lightly between each layer.
Bake in the preheated oven 45-50 minutes, or until golden brown.

Nutrition

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

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

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

UPDATED 2019: Originally posted Jan 21, 2014

How to Make Homemade Burger Buns

April 17 By Renée 15 Comments

Making beautiful homemade burger buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake!

Once every other week, Mr. B gathers with a bunch of his buddies for three hours to play poker, catch up on life, and talk fish or sports or work or whatever. They’ve been doing this for over a decade now, rotating houses and taking turns hosting. It is their custom that whomever hosts provides at least a substantial snack, and more often, a full-on meal.

I usually vacate the house on Poker Night (too much cheeky crowing in a confined space can make a person woozy) but before I leave, I always try to make a good dinner for the guys. According to Mr. B, I’ve developed a reputation among the group as their favorite Poker Night cook, and while I admit these guys are obviously easily impressed, I’ll take it.

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I’ve made the Poker Guys homemade burger buns for pulled pork sandwiches, and Sloppy Joes [above], and all sorts of other man-wiches over the years. Each time I do, the first thing Mr B says to me at the end of the night is, “Baby, the guys all love your buns!”

Well, alrighty then.

Making beautiful homemade burger buns is just about as simple as it gets. Just pick your favorite bread recipe, let it rise once, form buns, let them rise again and bake. Boom!!

Let me break it down for you.

[Click here to go directly to my recipe for CHEESE & ONION BURGER BUNS!]

HOW TO MAKE HOMEMADE HAMBURGER BUNS

[1] Make your favorite bread dough and let it rise once. You can do this first step in a bread maker or by hand: either way works fine.

FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.
FOR MANUAL PREP: Mix and knead the dough by hand. You can find excellent general directions for making bread without a bread machine here.

[2] After the dough has completed the Dough Cycle (or the first rise if you are kneading by hand) turn it out onto a lightly floured counter.
Using a pizza cutter or sharp knife, and divide the dough into equal square portions. (I often do a combination of sizes so that there is something for every appetite.)

TIP: Use a kitchen scale for uniform buns.

- LARGE BUNS: Allow about 3oz / 85gm of dough for each roll.
- SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll.

Don’t stress if your little dough squares aren’t exactly the same. You can always take a bit from one and add it to another if you want.

[3] Now you will have a counter full little square dough-patties, ready to set out for the second rise.

FOR SQUARE BUNS: Continue to the next step.
FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.

[4] Line a baking sheet with parchment paper or a Silpat mat. Place the dough-patties at least 1 inch apart on the lined baking sheet. Cover with a towel, and set in a warm place to rise again for about an hour.

[5] OPTIONAL: Just before you put the dough-buns in the oven, brush the tops with an egg wash (1 egg beaten with 1 tablespoon of water or milk). Be gentle as you do this, taking care to not deflate the rolls in the process. If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash.

[6] Put the tray of rolls in the oven and bake at 375º for 15-20 minutes (depending on size) or until slightly browned on top. Remove from the oven and place on wire rack to cool.

You can make homemade hamburger buns with almost any bread recipe. Here’s one of my favorites – Cheese & Onion Buns!

5 from 6 votes

Cheese & Onion Burger Buns

These savory Cheese & Onion Buns are perfect for burgers, sandwiches, BBQ and just about anything else you can think of.

Prep Time30 mins

Cook Time20 mins

Rising Time2 hrs

Total Time2 hrs 50 mins

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Course: Bread

Cuisine: American

Keyword: barbecue, burger buns, hamburger buns, homemade buns, Homemade Burger Buns, sandwiches, summer

Servings: servings

Calories: 75kcal

Author: Renée ♥ The Good Hearted Woman

Ingredients

1 1/8 cups warm water 9oz | 255gm
4 ¼ cups bread or all-purpose flour 18oz | 510gm
1 tablespoon sugar
1 ½ teaspoons salt
2 tablespoons butter
1 ¼ cups grated cheddar cheese about 5oz | 142gm
1/3 cup minced red onion
2 teaspoons active dry yeast

Instructions

You can do this first step in a bread maker or by hand: either way works fine.
FOR BREAD MACHINE: Layer ingredients in the order shown into bread maker and set on Dough Setting.
FOR MANUAL PREP: Mix and knead the dough and do the prep by hand. You can find excellent general directions for making bread without a bread machine here.
After the dough has completed the Dough Cycle (or the first rise if you are kneading by hanturn it out onto a lightly floured board.
Using a pizza cutter or sharp knife, and divide the dough into equal square portions. If you are concerned about uniformity, use a kitchen scale.
For LARGE BUNS: Allow about 3oz / 85gm of dough for each roll.
For SLIDER BUNS: Allow about 1½oz / 42gm of dough for each roll. (I like to make a combination of sizes so that there is something for every appetite.)
Now you will have a counter full little square dough-patties, ready to set out for the second rise.
FOR SQUARE BUNS: Continue to the next step.
FOR ROUND BUNS: Gently pull the four corners of each square dough-pattie together and pinch them together, and give the pinched portion a slight twist. Turn the pinched dough side down, and pat gently to form a round pattie shape. Take care to not work the dough too much.
Line a baking sheet with parchment paper or a Silpat mat. Place the dough-patties at least 1 inch apart on the lined baking sheet. Cover with a towel, and set in a warm place to rise again for about an hour.
OPTIONAL: Just before you put the dough-buns in the oven in the oven, brush the tops with an egg wash made up of 1 egg beaten with 1 tablespoon of water or milk. Be gentle as you do this, taking care to not deflate the rolls in the process. If you want to make poppy or sesame seeds buns, sprinkle the seeds on top right after you brush them with the egg wash.
Put the rolls in the oven and bake at 375ºF / 190ºC for 15-20 minutes (depending on sizor until slightly browned on top.
Remove from the oven, place on wire rack to cool.

Nutrition

Calories: 75kcal

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

Now your buns are ready to slice and toast (if you’re into that kind of thing) and serve up with your favorite burger, fillings, and sandwich makings.

As with all fresh, preservative-free bread, it’s best to eat your homemade burger buns within a day or two. Buns can also be frozen for later.

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

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

A NOTE ABOUT MEASURING: Cooking often gives you a great deal of latitude about amounts and ingredients. Baking is more finicky, so please be sure to measure. (Apparently, I need to invest in some new measuring spoons. The third one from the left is older than I am!)

How to Pick a Watermelon {+ 101 Watermelon Recipes}

July 31 By Renée 13 Comments

Knowing how to pick a watermelon that is perfectly ripe isn’t a magic trick. Just remember: girls are sweeter, size matters, and your Mama was probably right.

“When one has tasted watermelon, he knows what the angels eat.”

~ Mark Twain

The picture above is one of my all time favorites. It was taken on a sweltering July night in the summer of 1995, in my Uncle Russel’s backyard in Maryville, Missouri. The little girl on the left looking straight into the camera grew up to be a dedicated, compassionate teacher, and her sister is now a talented photographer with a gift for capturing light. This image recalls one of my fondest memories from their childhood, and the second best watermelon I’ve ever eaten in my life.

The best watermelon I’ve ever eaten was on the shores of Spirit Lake in the shadow of Mount St. Helens, a few years before she blew her top. It was the first of my “coming-of-age” summers, and I still remember the boy I was sitting with. (His name was Shawn, and he was beautiful.)

Coincidentally, the third best watermelon I’ve ever eaten was, like the second, grown and eaten in Missouri… and even as I type that, it occurs to me that my summer memories are as entwined with the feels and flavors of ripe watermelon as a field of vines.

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Perfectly Ripe: How to Pick a Watermelon

It seems like everyone has a trick or idea about how to pick a watermelon. Some are based in science, while others are wisdom passed down from our grandmas.

The tips that follow have proven themselves over time to be reliable. However, no matter how many tricks you learn for how to pick a watermelon that is perfectly ripe, there will always be a little mystery and magic involved – that’s one of the things that makes a perfect watermelon so special!

Follow these tips for how to pick a watermelon, and – with a little luck – you’ll soon be making your next watermelon memory!

How to Pick a Watermelon: Seven Proven Tips

1. Check the “Field Spot.”

The yellow spot, known as the field spot, is the place where the watermelon rested on the ground as it was growing. The yellower the spot, the riper the melon. A ripe watermelon will have a creamy yellow or orange-yellow spot. If the field spot is white or very pale yellow, choose another melon.

2. Look for “Webbing.”

When you see weblike brown spots on the watermelon, it means that bees touched the pollinating parts of the flower many times. The more pollination, the sweeter the fruit.

3. Avoid bumps & blemishes.

Other than webbing, note any lumps, dents, soft spots, or other irregularities. If the watermelon you’re considering is covered with blemishes or bumps, choose another.

4. Girls are sweeter.

Did you know that there are male and female watermelons? Male watermelons are more elongated, usually bigger, and can have a flat, watery flavor. Female watermelons are usually rounder and sweeter.

5. Size matters.

Don’t go for the biggest or smallest melon in a group: try to choose an average sized melon that feels heavy for its size. A ripe watermelon will feel heavier than one that is less ripe. (I use this trick for choosing oranges, too.)

6. Check the tail.

If your melon still has its tail, check to be sure it has dried up. If it’s still green, it means the watermelon was picked too early. Similarly, the surface of the melon will turn from shiny to dull and the rind will noticeably harden when the melon is ripe.

7. Thump it!

Your Mama knew what she was doing! Go ahead and give it a good knuckle-thump, and then take note of how it sounds. You want to hear a deep, hollow sound. If the sound is dull, the fruit likely isn’t quite ripe.

Now that you’ve picked out your perfect watermelon, here are 101 things you can do with it!

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25+ Savory, Slow-food Slider Recipes (plus, ‘The Great Slider Debate’)

June 23 By Renée 30 Comments

From the American South and beyond, here’s a delicious collection of 25+ Savory, Slow-food Slider Recipes that you can really sink your teeth into!

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

What is a slider and where did they come from?

White Castle, generally credited as the country’s first fast-food chain, also gets credit for inventing the original slider – a little two-inch square burger with a ridiculously thin meat patty – and introducing it to the world.

Over the last decade, sliders have been popping up like daisies on menus all across the US, from greasy spoon drive-ins to upscale gastropubs. In no place are they more ubiquitous than in the American South, home to both White Castle and its tiny-burger rival, Krystal.

Depending on who you ask, a slider is either (a) a mini-hamburger, or (b) a mini-sandwich. Unless you ask Adam Kuban, [Editor Emeritus, Serious Eats], who unequivocally defines and defends the original slider recipe:

A slider is something very specific. It is not just a mini hamburger. It’s a thin, thin slip of beef, cooked on a griddle with onions and pickles piled atop patty. The steam from the onions does as much cooking as the griddle. The buns are placed atop the onions, absorbing the pungent aroma and flavor.

Personally, I prefer to use the broadest interpretation possible – a slider is a little bun with a yummy, mostly protein-based filling. However, while I may not agree with Mr Kuban on the defining points, I do have to give him some serious props: he has constructed what is probably the best copycat recipe around for traditional beef-n-onion sliders.

The Great Slider Debate

White Castle first opened its doors in Wichita, Kansas in 1921. Eleven years later, Krystal was founded in Chattanooga, Tennessee. In a modern-day Mason-Dixon fast food standoff, Tennessee and Kentucky are the only two US states in which the two chains cross paths.

Since Mr. B and I had to grab a couple of quick meals on our last trip to Tennessee, we decided to seize the opportunity to weigh in on The Great Slider Debate.

Whose slider recipe is better – White Castle or Krystal?

Both White Castle and Krystal sliders take up about the same amount of real estate as a Saltine cracker.

White Castle vs. Krystal

We tried to be as objective as possible in our review. It had been more than 15 years since either Mr B or I had eaten a White Castle slider, and neither one of us had ever tried a Krystals slider before. In both cases, we sampled the basic Cheese Slider (or Cheese Krystal, as the case may be).

Appearance: The sliders look basically exactly the same. The White Castle slider seemed a bit loftier; it was almost as tall as it was wide. By comparison, the Krystal slider was a bit flatter and had more the appearance of a miniature burger.
Size: I didn’t get out a caliper gauge or anything, but by all appearances, they seemed to be exactly the same size.
Buns: White Castle buns seemed much lighter and airier than Krystal buns. More importantly, they had a very slight, yet distinct sweetness that I missed in the Krystal bun. The Krystal bun felt a little more dense, and would probably hold up a bit better if you had to take it home before eating it. [Point: White Castle]
Cheese: Standard fast food yellow processed cheese. Nothing distinctive in either case.
Meat: The meat in both sliders was the same size and thickness (just under 1/4′ high). White Castle’s slider meat seemed to be slightly seasoned, whereas Krystal‘s tasted a little flat to us.[Point: White Castle]
Onions: In both cases, the onions used were reconstituted from dried onion bits, or at least they tasted like they were. The onions were better on the White Castle sliders; they tasted like maybe they put a little Worcestershire sauce or beef stock or something on them to season them, or perhaps it was just “flavor crystals” from the grill. In any case, the Krystal onions were just not as flavorful. [Point: White Castle]
Other Condiments: White Castle sliders come with a pickle. Period. Krystal sliders come with a pickle and mustard, which Mr B and I both liked, so…[Point: Krystal]

WINNER: White Castle

Summary: If you want a sweeter, lighter slider, White Castle is the place to go. If you like a more tangy slider with a denser bun, go with Krystal. In any event, if you’ve never even once sunk your teeth into one of these little east-of-the-Mississippi coronary cloggers, it’s an experience you might want to try. At least once.

Even if you never set foot in the South, you can still enjoy a savory little slider anytime! Get started with one of these delicious slider recipes!

25+ Savory, Slow-food Slider Recipes

Sliders are just plain fun! These hearty, palm-size wonders of the sandwich world make a perfect party food; with limitless filling options, you'll be sure to have something to fit everyone's tastes, and you can easily make enough for a few or for a crowd.

From the American South and beyond, here's a delicious collection of savory, slow-food slider recipes that you can really sink your teeth into!

BBQ Pulled Pork Sliders with Vinegar Slaw

Photo Credit: www.therisingspoon.com

Quick & easy sliders made with slow cooker pulled pork, sweet & smoky BBQ sauce, and crunchy vinegar slaw. This is excellent for using up leftover shredded pork & it's a good excuse to make a big batch.

Kentucky Hot Brown Slider Sandwiches

Photo Credit: buythiscookthat.com

Kentucky Hot Brown Sliders from Buy This Cook That give a whole new face to the legendary Kentucky Hot Brown.

Carolina Pork Sliders and Sweet Coleslaw

Photo Credit: littlefamilyadventure.com

These Carolina Pork Sliders with Sweet Coleslaw, filled with pork barbecue topped with a spicy vinegar based sauce, are a bite-sized version of traditional Carolina barbecue.

Easy Party Cuban Sliders

Photo Credit: www.cookingonthefrontburners.com

Easy Party Cuban Sliders loaded with ham, pork, Swiss cheese, and pickles; topped with a tangy Dijon mustard poppy seed spread.

Slow Cooker Carolina Pulled Pork Sliders

Photo Credit: www.platingpixels.com

Slow Cooker Carolina Style Pulled Pork Sliders made with fork tender pulled pork with rich spices. Perfectly paired with sweet and crisp coleslaw and slider buns buns.

Blackened Salmon Sliders

Photo Credit: www.askchefdennis.com

When it's time to up your game with a delicious new treat to serve your friends and family, my Blackened Salmon Sliders with an Asian Slaw are sure to please even the pickiest eater!

Ham and Gruyere Sliders with Raspberry Mayo

Photo Credit: www.platingpixels.com

These Ham and Gruyere Sliders are a quick and easy party appetizer with meat and meted cheese topped with a homemade raspberry mayo between moist, toasted slider buns.

Quick and Easy Baked Pizza Sliders

Photo Credit: ramshacklepantry.com

These Quick and Easy Baked Pizza Sliders are tasty and can feed your whole pack with not very much time. Such a tasty meal to be made any night of the week.

Easy Pull Apart Italian Sliders Recipe

Photo Credit: crayonsandcravings.com

Packed with salami, pepperoni, prosciutto, mozzarella, tomato sauce, these tasty Italian sliders are perfect for to serve as a meal or a tasty appetizer!

Tandoori Chicken Sliders

Photo Credit: spicecravings.com

Tandoori Chicken Sliders are mini-burgers made with marinated & grilled chicken, buttery-soft slider buns and dressed with a tart & spicy cilantro-chutney spread.

Pork Tenderloin Sliders with Apples & Onions

Photo Credit: whoneedsacape.com

These Pork Tenderloin Sliders with Apples & Onions are sure to be a new favorite! With tender pieces of pork and chunks of caramelized apples & onions. Delish!

Hamburger Sliders

Photo Credit: www.atablefullofjoy.com

These hamburger sliders are easy to make and super delicious! Using a sweet Hawaiian roll or a mini bun you can’t go wrong with these! They are a hit every time!

Turkey Sliders

Photo Credit: littlesunnykitchen.com

Warm and cheesy turkey sliders made from leftover turkey meat. They’re bursting with flavor and feed a crowd!

Ham and Cheese Sliders with Garlic Butter Sauce

Photo Credit: www.sweetteaandthyme.com

These easy freezer-friendly sliders are so good, you’ll need to hide a pan for yourself. The garlic butter sauce brushed over the sliders is out of this world!

Philly Cheese Steak Sliders

Photo Credit: www.sweetandsavorybyshinee.com

Messy little Philly cheese steak sliders are irresistibly cheesy and flavorful, perfect for your game day menu!

Chicken and Waffle Sliders

Photo Credit: foodfolksandfun.net

These Chicken and Waffle Sliders are the easiest game day, Super Bowl, or party food recipe that you will make! They’re quick & easy to make and they’re always a crowd pleaser.

Spicy Pulled Pork Sliders

Photo Credit: www.kitchengonerogue.com

There’s nothing quite like tender, juicy, sweet and spicy slow cooked pulled pork sliders. These are a copycat recipe of my favorite sliders, which I discovered at a Texas country road bbq joint!

Chicken Banh Mi Sandwich Sliders

Photo Credit: thekitchengirl.com

Banh mi is a scrumptious Vietnamese sandwich that hits ALL flavors of the palate. This slider recipe piles grilled chicken, fresh veggies, and quick pickled veggies on slider rolls. The mayo, sriracha, cilantro, and jalapeño give it classic Asian food vibes!

Turkey, Cheddar and Bacon Sliders

Photo Credit: plowingthroughlife.com

Smoky bacon bits sprinkled on sharp white cheddar cheese are the perfect complement to sliced or shredded turkey. Mix up a sweet poppy seed glaze and pour over sweet Hawaiian rolls for baked turkey sliders that will be gone as soon as they come out of the oven!

Slow Cooker Beef & Beer Sliders

Photo Credit: www.jerseygirlcooks.com

Slow cooker beef and beer sliders are the perfect party or game day food. It’s super easy to make and great for feeding a crowd but my family asks for them as weeknight dinner too!

Maple Bacon Turkey Sliders

Photo Credit: ericasrecipes.com

Hawaiian Roll Turkey Sliders with Maple and Bacon are salty, sweet, cheesy baked turkey sliders on Hawaiian rolls perfect for your party crowd. Easy to assemble, these sliders with Hawaiian rolls are ready in minutes and can be assembled in advance.

Sweet Potato Sliders

Photo Credit: www.hotpankitchen.com

These Sweet Potato Sliders are healthier burger option. Made with sweet potato buns and a beef patty covered in guacamole and ranch dressing, they’re a simple and super tasty (paleo) party food.

Crispy Chicken Sliders

Photo Credit: www.cookedbyjulie.com

Crispy Chicken Sliders are the perfect appetizer, snack, or even dinner. Thick slices of breast meat is soaked in a buttermilk, coated and fried to perfection, then served on a slider bun with all the fixings.

Pineapple Pulled Pork Sliders & Slaw

Photo Credit: www.urbanblisslife.com

Comfort food meets party food in these yummy open-faced pulled pork sliders with pineapple slaw. Served on rounds of toasted sweet Hawaiian bread, these modern sliders are perfect for your next party!

French Onion Roast Beef Sliders Recipe

Photo Credit: snappygourmet.com

French Onion Roast Beef Sliders, an easy roast beef slider recipe with caramelized onions. Perfect for dinner or snacking!

Quick and Easy Reuben Sliders

Photo Credit: conservamome.com

This delicious Reuben Slider recipe will be a huge hit at any gathering or party. Best of all it’s so easy to make you’ll wonder why you never tried it before!

Slow Cooker Korean Pulled Pork Sliders

Photo Credit: www.mykitchenlove.com

Sweet, salty and slightly spicy Slow Cooker Korean Pulled Pork Sliders with quick pickle vegetables.

Slow Cooker Pulled Pork Sliders

Photo Credit: whatagirleats.com

Slow Cooker Pulled Pork Sliders are the perfect comfort food, without all of the work! Pork is dry rubbed with spicy, smoky flavors, then cooked and topped with homemade BBQ sauce and creamy coleslaw. Yum!

Looking to get your Southern cooking on? Try our Naked Colonel’s KFC Original Recipe Copycat; or, if you like things a little hotter, take a bit of our crazy-delicious Nashville Hot Chicken! Then finish things off with a slice of this amazing Southern-style Triple-layer Strawberry Cake.

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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!

Potluck-Worthy Big Cuban Salad with Spicy Maple-Lemon Cashew Sauce

August 12 By Renée 27 Comments

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

The first time I took this Big Cuban Salad to a potluck, I wasn’t sure how it would be received, because people at parties tend to stick with what they know; often leaving new, unfamiliar foods. I shouldn’t have worried at all though, because as it turned out, my Big Cuban Salad was a surprisingly huge hit, and I left the party with an empty bowl and a feeling of accomplishment.

The truth is, this Big Cuban Salad is really just buddha bowl gone BIG! I’d been making variations on one of my favorite bowls – Cuban Quinoa Bowls [HeatherChristo.com] – so I used that as a jumping off point.

To make this big, beautiful salad, the first thing you need is a vessel to put it in. I use a pasta bowl that customarily serves as our everyday fruit bowl. It’s very large and shallow, with a flat bottom and lots of open space to showcase the color and beauty of all the ingredients.

Speaking of ingredients…

At first glance, the ingredient and instruction list below may appear a little daunting, but don’t let looks throw you. It’s actually very easy to put together, and the results will make you the belle of the ball at your next potluck.

Watch this → I made a cool little video to show you how it all goes together!

#PartyFood Tip: Did you know that you can turn any Buddha Bowl into a Big Party Salad?!? 🥗 Check out this recipe for #Potluck-worthy BIG CUBAN SALAD and learn how! #glutenfree #dairyfree #vegan #vegetarian #healthy #partyfood Click To Tweet

5 from 5 votes

Potluck-Worthy Big Cuban Salad

Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Print Recipe Pin Recipe

Course: Salad

Cuisine: Vegan, Vegetarian

Keyword: Dairy-free, Gluten-free

Servings: servings

Author: Renée ♥ The Good Hearted Woman

Equipment

Large Wide Salad Serving Dish

Ingredients

Quinoa

1/2 cup quinoa
1 1/2 cups vegetable broth
1 teaspoons ground cumin
1/2 teaspoon kosher salt
3 green onions minced

Roasted Sweet Potatoes

1 large sweet potato 10-12 ounces, peeled and cut 1/2 cubes
2 tablespoons olive oil
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
1/2 teaspoon kosher salt

Black Beans

1 cup cooked black beans 1 can, rinsed & drained
1 tablespoon olive oil
1/2 large onion chopped fine
1/2 large red sweet pepper
1 clove garlic minced
1/2 teaspoon cumin
1/2 teaspoon kosher salt

Cilantro-Avocado Dressing

1 large avocado
2-3 tablespoons vegan sour cream or regular if you don't care about it being vegan or dairy-free.
1/4 cup chopped fresh cilantro
1/2 teaspoon lime zest
Juice of one lime

Spicy Maple-Lemon Cashew Sauce

1/3 cup cashews
1 cup very hot water
2 clove garlic
1/8 teaspoon red pepper flakes
3 tablespoons olive oil
3 tablespoons lemon juice
2 tablespoons maple syrup
Pinch kosher salt

Additional Ingredients

5-6 cups salad greens
2 cups Cherry Tomatoes halved

Instructions

Place 1/3 cup raw cashews in a small bowl and cover with very hot water. Set aside to soak while you make the sweet potatoes, quinoa, and black beans.

Seasoned Quinoa

Combine vegetable broth, cumin, minced garlic, and salt in a medium saucepan and bring to a simmer over medium-high heat.
Stir in quinoa and cover. Reduce heat and simmer for 20 minutes.
Remove from heat. (Keep lid on.) Allow quinoa to sit for 15-20 minutes. Fluff with fork and stir in chopped green onions.

Roasted Sweet Potatoes

Preheat oven to 400°F.
In a gallon-sized Ziploc bag (or large bowl) toss the cubed sweet potatoes with the cinnamon, ginger, and olive oil until evenly covered.
Pour sweet potatoes onto an unlined heavy metal sheet pan. Lightly sprinkle evenly with kosher salt.
Put in oven and roast sweet potatoes for about 10 minutes, then toss gently and return to oven for another 8-10 minutes, until fork tender. Remove from oven and allow to cool.

Black Beans:

While Sweet potatoes are roasting and the quinoa is finishing up, sauté finely chopped 1/2 onion in olive oil until translucent. Add minced garlic clove and chopped red pepper and continue to cook, stirring frequently, until onion begins to turn brown.
Add black beans, cumin and salt and cook for 5 more minutes, until beans are tender.
Set aside and allow to cook completely.

Cilantro-Avocado Dressing

Combine all ingredients and blend with a small beverage or immersion blender until smooth. It should be about the same thickness and consistency as a good milkshake.
If mixture is too thick, add a little extra water.

Spicy Maple-Lemon Cashew Sauce

Remember those cashews you started soaking at the beginning of all this?!? Drain them, and throw them into a blender with the remaining Cashew Sauce ingredients. (i.e., garlic, red pepper flakes, olive oil, lemon juice and maple syrup.) Puree on high until smooth. Season to taste.

ASSEMBLY

Evenly distribute greens in the bottom of very large, flat-bottom bowl.
Mound Quinoa in the middle.
Arrange the following in concentric circles radiating from the middle; ½ black beans, roasted sweet potatoes, ½ black beans, tomato halves.
Drizzle liberally with Cilantro-Avocado Dressing, Spicy Maple-Lemon Cashew Sauce.
Garnish with chopped cilantro. Serve remaining Spicy Maple-Lemon Cashew Sauce on the side.

Notes

Note: I like to make all the ingredients the day before and chill them, then assemble everything the day I plan to serve it, but that's just me. This salad is great whether you assemble it with warm ingredients or cold - it's just a matter of personal preference.

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

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^{Disclosure: This post may contains 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 will help us keep this site up and running. Please check out our disclosure policy for more details. Thank you for your support!}

Smoked Salmon Pastry Cups {Appetizer}

February 22 By Renée 6 Comments

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

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

Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.

Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:

Provides a good source of vitamins, proteins, and minerals
Helps maintain insulin levels in the body
Reduces your risk of cardiovascular disease
Improves memory and efficacy of brain functions
Helps prevent macular degeneration
Reduces risk of colon, prostate and kidney cancers
Aids in maintaining healthy skin and hair

Salmon can even help you sleep!

In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.

Smoked Salmon Pastry Cups

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Course: Appetizer

Cuisine: American

Keyword: appetizer, salmon

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Salmon Filling

8 ounces mascarpone cheese*
1/4 cup heavy whipping cream
Dash Worcestershire sauce
Dash hot pepper sauce or Sriracha
6 ounces smoked salmon chopped
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon zest

Pastry Cups

2 sheets puff pastry barely thawed
1 egg beaten

Instructions

Salmon Filling:

In a medium bowl, whip together mascarpone, whipping cream, Worcestershire sauce, and hot pepper sauce until smooth and light.
Fold in chopped salmon, dill, and lemon zest.
Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
Pastry Cups
Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
Brush each of the circles on the baking sheet with beaten egg.
Place one "donut" pastry circle on top of each of the egg-washed circles.
Brush the top of the donut circles with egg-wash.
cut small decorative shapes from remaining puff pastry, to be used as garnish.
Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.

Notes

* Yes, you can substitute cream cheese. 😊

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

I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!

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!

Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Chocolate Fountain Tips & Tricks… {Some Learned the Hard Way}

July 7 By Renée 21 Comments

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

A few weeks ago, we hosted a little celebratory gathering for our graduating senior. Usually when I host a get-together, I get totally carried away making all kinds of party food, but life has been throwing us a few curves lately, and so I decided to keep things simple this time. And what could be simpler than a chocolate fountain, right?

We did a lot of things right. I’ll share those chocolate fountain tips in a minute, but this is the most important thing I can tell you about using a chocolate fountain, so if you don’t read anything else, read this:

When you are hosting a party and plan to use a chocolate fountain, the wind is not your friend.

Ever.

Say it with me… “The Wind is NOT my Friend.”

Even when you think it is only a little wind, and no one will notice. Because guess what? You’re wrong! The chocolate will notice.

And so will the laws of physics.

Location, Location, Location

Besides the actual chocolate itself, location is the single most important factor in the success or failure of your chocolate fountain. Consider heating and air conditioning ducts, traffic flow, pet access, wind, rain, bugs and small children when choosing where to set up your fountain. Also, be careful about where you lay the electrical cord: if someone were to trip on it, it could have dire consequences for your entire party.

Once we moved everything inside, everything flowed like Willy Wonka’s Chocolate River.

On the Level

Before you ever pour a drop of chocolate into your fountain, make sure it is level. As in, plumb bubble-up level. Once again, melted chocolate is all about the laws of physics.

Prepping the Chocolate

Although I was tempted to buy more expensive chocolate, I decided to go with good old Tollhouse Semi-sweet Morsels, for a couple of reasons: they are low in milk solids, they are available at Costco in huge bags for a decent price, and they taste delicious when you melt them.

In order to get the chocolate to flow properly, you need to mix it with oil. (I know – you just squinched up your nose and said Eww.) But I stumbled onto the perfect solution: unrefined coconut oil.

A ratio of one tablespoon of coconut oil per cup of semi-sweet morsels works perfectly and tastes delicious.

Even if your fountain has an internal heating element (most do), do not attempt to melt your chocolate in the fountain. Heat your chocolate together with your coconut oil for 40 seconds at a time in the microwave, stirring after each interval and repeating until completely smooth. Only then is it ready to pour into your fountain. Follow the directions that come with your chocolate fountain to determine how much you will need to start out. (We used a small fountain, and it took about two pounds of chocolate to start off)

#ChocolateFountain Tip ♥ 1 Tbls #CoconutOil: 1 cup #ChocolateChips = Smooth, Delicious Perfection Click To Tweet

Preheat, Prime & Prep

Preheat your fountain before adding the chocolate. When you have the fountain filled and running, let it run for a minute or two and then turn it off. Wait a minute or two and then turn it back on. This will help get any air bubbles out of the tube and auger system. Also, be sure to take the time to set up a second batch of chocolate for when you need to refill the fountain later.

Dippity-Do’s

We had lots of delicious choices for dipping: Bananas, Pretzels, Pineapple, Cream Puffs, Marshmallows, Pound Cake, and lots of Strawberries.

After the Party’s Over

If that bit about the Wind not being your friend is the most important point in this post, then this is the second most important:

No matter how tired you are – clean the fountain right away.
DO NOT, under any circumstances, “leave it for tomorrow.”

If you wait until the next day, the chocolate will harden up and it will take you ten times as long to clean.

I hope you have great success with your party planning, and if you learn some new chocolate fountain tips, please be sure to come back and share them with us all in the comments!

Citrus Pasta Salad with Grapes & Red Walnuts

June 25 By Renée 8 Comments

An orange-honey dressing makes this sweet and savory Citrus Pasta Salad pop with summer flavor.

In my former life as a small acreage farm-wife, our house stood in the middle of an old walnut orchard. There were a couple hundred trees: mostly standard English walnuts grafted onto Black Walnut stock. But at the top of the orchard there were five trees that had a unique strain that had been developed by the original owner, who called them Sunshine Walnuts.

The quality that distinguished our Sunshine Walnuts from others was that they lacked the bitterness that is found in most commercial walnuts, which made them perfect for baking, salads, and so on. (Apparently, I have a very high sensitivity to bitter, and avoid it whenever possible.)

Alas, having moved away from the farm, I had just about given up trying to find a sweet, non-bitter walnut until stumbled across some red walnuts.

Red walnuts are a fairly recent creation. They are not genetically modified [i.e., non-GMO]; rather, they were created using natural methods, by grafting Persian red-skinned walnuts onto larger and creamier English walnuts. A handful of walnut growers grow red walnuts, and distribute them across the country. You can probably find them at your local Whole Foods. However, if you can’t find them, don’t sweat it – before I found them, I’d been making this salad for years with old-fashioned brown walnuts.

This Citrus Pasta Salad makes a great potluck dish, and can easily be adapted for vegetarians. Plus, Mr. B gives it a glowing endorsement: the first time I made it for him, he said (between bites), “Oh, Baby, you can make this any time!”

Citrus Pasta Salad can be made with regular walnuts, or sliced almonds, or really whatever suits your fancy, but the color and flavor of the red walnuts is really wonderful if you can find them.

5 from 1 vote

Citrus Pasta Salad

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Course: Salad

Author: Renée B. ♥ The Good Hearted Woman

Ingredients

Salad

8 oz rotini cooked and drained
1 lbs roasted turkey julienned (optional)
4 oz. mozzarella cheese cubed 1/4"
1 lb red grapes
1/2 cup chopped walnuts or sliced almonds
2 stalks celery chopped

Citrus Dressing

2 whole oranges
1/3 cup honey
1/3 cup vegetable oil
Dash of salt

Instructions

To make Salad:

Combined cooled pasta with turkey (optional), cheese, grapes and almonds.
Pour Citrus Dressing over pasta mixture and refrigerate. (I like to reserve a little of the dressing to drizzle on just before serving.) Toss before serving.

To make Citrus Dressing:

Zest one orange. Juice both oranges (about 2/3 cups orange juice), and combine zest, juice, honey and salt in a blender. Blend until smooth. While blender is running, slowly add oil.

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Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

How to Make Puff Pastry Baked Brie with Jam

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Ingredients

Instructions

Nutrition

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

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Roasted Red Pepper & Walnut Dip with Pomegranate Molasses (Muhammara) is a versatile, savory-sweet dip that is delicious spread on pita, as a dip for veggies, or sauce for kabobs. Gluten-free, dairy-free, vegan, and… AMAZING!

Muhammara (Red Pepper & Walnut Dip with Pomegranate Molasses)

Equipment

Ingredients

Instructions

Roast Vegetables

Toast Walnuts

Prep Spices

Put it all together!

Notes

Ingredient Notes:

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Our Light & Easy Spanakopita (Greek Spinach Pie) is a rich, savory pastry stuffed with spinach, onions, feta, lemon, and herbs, all wrapped up in layers of buttery phyllo dough.

Tips for Perfect Spanakopita

Light & Easy Spanakopita (Greek Spinach Pie)

Ingredients

Instructions

Nutrition

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Making beautiful homemade burger buns is just about as simple as it gets. Simply mix up your favorite bread dough recipe (or use mine), form buns, and bake!

Let me break it down for you.

HOW TO MAKE HOMEMADE HAMBURGER BUNS

Cheese & Onion Burger Buns

Ingredients

Instructions

Nutrition

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Knowing how to pick a watermelon that is perfectly ripe isn’t a magic trick. Just remember: girls are sweeter, size matters, and your Mama was probably right.

Perfectly Ripe: How to Pick a Watermelon

How to Pick a Watermelon: Seven Proven Tips

1. Check the “Field Spot.”

2. Look for “Webbing.”

3. Avoid bumps & blemishes.

4. Girls are sweeter.

5. Size matters.

6. Check the tail.

7. Thump it!

Now that you’ve picked out your perfect watermelon, here are 101 things you can do with it!

Beverages [Kid-Friendly]

Beverages [Adults only]

Frozen Treats

Salads

Salsas

Soups, Skewers & Savory Dishes

Watermelon Mix [Sweets, Party Food & Misc]

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From the American South and beyond, here’s a delicious collection of 25+ Savory, Slow-food Slider Recipes that you can really sink your teeth into!

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

What is a slider and where did they come from?

The Great Slider Debate

Whose slider recipe is better – White Castle or Krystal?

White Castle vs. Krystal

Even if you never set foot in the South, you can still enjoy a savory little slider anytime! Get started with one of these delicious slider recipes!

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Loaded with roasted veggies, healthy grains, savory beans, and two delicious dressings, this Big Cuban Salad will be a crowd-pleasing favorite at home or at your next potluck!

Watch this → I made a cool little video to show you how it all goes together!

Potluck-Worthy Big Cuban Salad

Equipment

Ingredients

Quinoa

Roasted Sweet Potatoes

Black Beans

Cilantro-Avocado Dressing

Spicy Maple-Lemon Cashew Sauce

Additional Ingredients

Instructions

Seasoned Quinoa

Roasted Sweet Potatoes

Black Beans:

Cilantro-Avocado Dressing

Spicy Maple-Lemon Cashew Sauce

ASSEMBLY

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

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!

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!

No matter how tired you are – clean the fountain right away.
DO NOT, under any circumstances, “leave it for tomorrow.”