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Sweet Potato Casserole

Sweet potatoes. I was in my thirties when I discovered just how much I loved them. Maybe they are a relatively new “mainstream” phenomenon like Brussels sprouts. Either way, I have developed a deep love for them in all forms. Roasted. Mashed. Baked. They are SO GOOD. A few years ago, I got to host my very first Thanksgiving for the Mr’s side of the family and you know we had to have a great sweet potato casserole. 

As I was looking at recipes, I saw your typical “overly sweet” sweet potatoes. I didn’t want to serve that to my family. That’s what dessert is for, right? 

What I developed was a blend of sweet potatoes with just a touch of sweetness in brown sugar to satisfy those “sweet” sweet potato lovers without going overboard. Let me tell you, I could sit and eat an entire dish of these in nearly a sitting. I have loved baking up a batch nowhere near Thanksgiving and using it for my meal prep vegetables when I am packing my lunches for school. It’s comfort in a dish and SO good. But if you are making it for Thanksgiving, let me recommend you pair it with my homemade cranberry sauce too!

Now, I try to keep the conversation to a minimum in my blog and get us to the cooking. Are we ready for the recipe? Let’s go! 

Your Ingredients for Sweet Potato Casserole

  • 2 ½ pounds of sweet potatoes, peeled and roughly cubed
  • ½ cup brown sugar, divided
  • ⅓ cup milk (I did whole)
  • 2 tablespoons butter, divided
  • 2 eggs, beaten
  • ½ teaspoon salt
  • ¼ cup flour
  • ⅓ cup chopped pecans

Your Steps 

Place the potatoes in a large kettle and cover with water. Bring to a boil and cook until tender, about 25 minutes. Drain and mash with a potato masher. 

Preheat the oven to 350 degrees F. Allow the sweet potatoes to cool slightly (I always worry about “scrambling” eggs when I add them so I am careful to make sure the potatoes are cool enough). Stir in the milk, 1 tablespoon of butter (reserving 1 tablespoon for the topping), and sugar (reserving 3 tablespoons for the topping). Add the salt and eggs. Stir well. 

Spoon the mixture into an 8 in. by 8 in. casserole dish. In a small bowl, combine the reserved brown sugar, flour and butter. Cut with a pastry cutter until it looks like coarse sand. Alternatively, you can simply crumble with your fingers until it looks like coarse sand. Mix in the pecans. Sprinkle over the sweet potato mixture. 

Bake for 45-50 minutes, until the mixture is heated through and the topping is slightly browned. 

Humble Ingredientss
Mashed up
Nearly ready!
Topped and baked!

Sweet Potato Casserole

This sweet potato casserole strikes the perfect balance between sweetness and flavor, avoiding excessive sweetness. The delectable texture is further enhanced by the addition of crunchy pecans.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 10 servings

Equipment

  • casserole dish

Ingredients
  

  • 2 ½ pounds of sweet potatoes peeled and roughly cubed
  • ½ cup brown sugar divided
  • ⅓ cup milk I did whole
  • 2 tablespoons butter divided
  • 2 eggs beaten
  • ½ teaspoon salt
  • ¼ cup flour
  • ⅓ cup chopped pecans

Instructions
 

  • Place the potatoes in a large kettle and cover with water. Bring to a boil and cook until tender, about 25 minutes. Drain and mash with a potato masher.
  • Preheat the oven to 350 degrees F. Allow the sweet potatoes to cool slightly. Stir in the milk, 1 tablespoon of butter (reserving 1 tablespoon for the topping), and sugar (reserving 3 tablespoons for the topping). Add the salt and eggs. Stir well.
  • Spoon the mixture into an 8 in. by 8 in. casserole dish. In a small bowl, combine the reserved brown sugar, flour and butter. Cut with a pastry cutter until it looks like coarse sand. Alternatively, you can simply crumble with your fingers until it looks like coarse sand. Mix in the pecans. Sprinkle over the sweet potato mixture.
  • Bake for 45-50 minutes, until the mixture is heated through and the topping is slightly browned.
Keyword autumn flavor, autumn food, fall food, mashed sweet potato, pecans, sweet potato, sweet potato casserole, Thanksgiving sides
Tried this recipe?Let us know how it was!

Looking for other dishes to pass?

Let’s be honest, Sweet Potato Casserole is one of those “family get togethers” dishes. Maybe you need another dish to pass too! Check out some of my favorites below!

JessLeave a comment

Homemade Cranberry Sauce

I believe cranberry to be one of those polarizing flavors. Okay, maybe not quick polarizing like, say, coconut, but it is still a flavor that elicits strong responses. If you like cranberries, you LOVE cranberries and can’t get enough. Or is that just my family? Ha! Well, I can tell you that the cranberries at Thanksgiving are important at our household, and this homemade cranberry sauce is just the ticket. 

Speaking of polarizing flavors: cinnamon. My sister and I double down on cinnamon almost always. Turns out, my mom hates it. It’s why she doesn’t like apple desserts in the fall. I do think she is in the minority, but still, cinnamon is an optional addition to this cranberry sauce. Do I love it? Absolutely. But maybe it isn’t for you and your family. 

Whether you add the cinnamon or not, this homemade cranberry sauce will likely have you licking out the kettle as you transfer it to a serving dish. It’s the perfect blend of tart and sweet (although, if you like it extra tart, consider removing a few tablespoons of sugar), and is beyond simple to make. The best part: It’s easy to prep ahead of time during that busy Thanksgiving week! 

And if you want to try it ahead of time, let me recommend mixing it into some plain or vanilla Greek yogurt. Holy yum! It’s definitely a favorite flavor combination this fall for me! 

Ready to give it a go? Let’s start cooking! 

Your Ingredients for Homemade Cranberry Sauce

  • ⅔ cup water
  • ⅔ cup sugar (up to a cup if you want it sweet) 
  • 3 cups fresh cranberries 
  • 2 apples, peeled and diced (about 2 cups)
  • 3 mandarin oranges, peeled and diced (or 1 large orange)
  • ½ tablespoon orange zest
  • ½ teaspoon cinnamon (optional) 
  • ¼ teaspoon salt 

Your Steps 

Bring water, sugar, cinnamon, and salt to a boil, stirring to dissolve the sugar and aslt. Once boiling, add the remaining ingredients. Heat over high heat to a boil once again. 

Lower to a simmer, cover, and cook for 15 minutes. 

Remove the cover and simmer for an additional 10 minutes, stirring frequently as it thickens. Remove from heat and transfer to a serving dish. Allow to cool before refrigerating. 

This cranberry sauce can be prepared a week in advance.

Simple Ingredients
Dice them up!
Get ready to simmer them down.
Closer.
There!
Yum!

Homemade Cranberry Sauce

This homemade cranberry sauce strikes a perfect balance of sweet and tart, making it a delightful addition to any table.
Print Recipe Pin Recipe
Prep Time 9 minutes
Cook Time 25 minutes
Course Side Dish
Cuisine American
Servings 10 servings

Equipment

Ingredients
  

  • ⅔ cup water
  • ⅔ cup sugar up to a cup if you want it sweet
  • 3 cups fresh cranberries
  • 2 apples peeled and diced (about 2 cups)
  • 3 mandarin oranges peeled and diced (or 1 large orange)
  • ½ tablespoon orange zest
  • ½ teaspoon cinnamon optional
  • ¼ teaspoon salt

Instructions
 

  • Bring water, sugar, cinnamon, and salt to a boil, stirring to dissolve the sugar and aslt. Once boiling, add the remaining ingredients. Heat over high heat to a boil once again.
  • Lower to a simmer, cover, and cook for 15 minutes.
  • Remove the cover and simmer for an additional 10 minutes, stirring frequently as it thickens. Remove from heat and transfer to a serving dish. Allow to cool before refrigerating.
  • This cranberry sauce can be prepared a week in advance.
Keyword apples, cranberries, cranberry sauce, from scratch cranberry sauce, fruits, homemade cranberry sauce, oranges, side dishes, Thanksgiving
Tried this recipe?Let us know how it was!

Other favorite sides

Okay, so you have cranberry sauce, but do you have the rest of your sides? These are some favorites for me!

Jess1 Comment

Butternut Squash Soup

A few blogs ago, I shared that I have this WONDERFUL collaboration on Instagram where we randomly choose a country to explore its cuisine each month. There are no restrictions on what we cook, as long as it is from the country at hand. Additionally, I have a collaboration that we choose a cookbook and try three different recipes of our choosing each month. This month, I hit both collabs in one cook: This delightful butternut squash soup!

This month, I am cooking from The Blue Zone Kitchen by Dan Buettner. If you are unaware, the Blue Zones are regions on Earth where people live the longest based on healthy lifestyles. Dan has done extraordinary research in the area and then compiled a cookbook using recipes from each of the five zones:  Ikaria, Greece; Okinawa, Japan; Nicoya, Costa Rica; Sardinia, Italy; Loma Linda, United States. 

My first cook was Creamy Butternut Squash Soup from Nicoya, Costa Rica. It is fall in Wisconsin and a vegetable based soup sounded divine. Boy, was I right. Normally, I work hard to follow the recipe to the T, but in this case, I had a squash that was much bigger than what the recipe called for, so I modified it a bit to suit the ingredients I had on hand. Regardless, it turned out to be a delicious soup that I can not wait to make again! 

Your Ingredients to Butternut Squash Soup

  • 2 pound butternut squash, peeled and seeded, coarsely chopped 
  • 4 sweet peppers, seeded and coarsely chopped
  • 2 tablespoons chopped cilantro
  • ¾ cup diced onion
  • 2 cups chicken stock
  • salt and pepper

Your Steps (It’s so easy!)

Combine all the ingredients in a large, heavy Dutch oven. Bring to a boil and then lower to a simmer and allow to cook for 30 minutes. Use an immersion blender to blend the ingredients for a creamy soup.

If you prefer a chunky soup, cut the peppers and onions a bit finer. Then use a potato masher to break down the butternut squash after simmering.

All the color!
Mixed together!
Ready to eat!

Butternut Squash Soup

Indulge in the ultimate comfort food with this Butternut Squash Soup, a creamy and flavorful delight.
Print Recipe Pin Recipe

Ingredients
  

  • 2 pounds butternut squash peeled and seeded, coarsely chopped
  • 4 sweet peppers seeded and coarsely chopped
  • 2 tablespoons chopped cilantro
  • ¾ cup diced onion
  • 2 cups chicken stock
  • salt and pepper

Instructions
 

  • Combine all the ingredients in a large, heavy Dutch oven.
  • Bring to a boil and then lower to a simmer and allow to cook for 30 minutes.
  • Use an immersion blender to blend the ingredients for a creamy soup.
  • If you prefer a chunky soup, cut the peppers and onions a bit finer. Then use a potato masher to break down the butternut squash after simmering.
Tried this recipe?Let us know how it was!

Looking for other great soups?

Check out my cooking page or maybe find some of my favorites below!

Kale and White Bean Sausage Soup

JessLeave a comment

Zucchini Carrot Muffins

This year, my zucchini plants have been perfectly prolific. Not too many, not too little. Just the right amount of squash has grown in our garden and I couldn’t be happier. While my babies were requesting my chocolate zucchini bread, I was fermenting some zucchini and carrot relish. It got me thinking, how good would zucchini carrot muffins be?! So I got to work! 

Years ago, I ate a zucchini, carrot, and apple bread that I adored. I perhaps baked it a few times while my big kiddo was a tot (he’s in high school now!), but hadn’t made it since then. While that was delicious, I thought giving the two a try might be equally good. I gathered a few ingredients, shredded some zucchini and carrots, and got to work. 

Needless to say, my little one ate them all for breakfast. And when I saved a few for snacks during the day, she was disappointed in me. What I know is that it’s a fun way to sneak a few veggies into breakfast for my babies and I am totally happy with that! Ready to start baking? Let’s get going! 

Your Ingredients for Zucchini Carrot Muffins

  • ¼  cup oil 
  • ½ cup brown sugar 
  • 2 eggs
  • ½ tablespoon vanilla 
  • 1 ½ cup flour 
  • 1 teaspoon baking soda 
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts, optional 

Your Steps

Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.

In a large bowl, combine oil, brown sugar, eggs, and vanilla. Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves. Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter. 

Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.

Gather the wet ingredients
Add the goodness!
zucchini carrot muffin batter
Get ready to bake!
zucchini carrot muffins
And so much yum!
zucchini carrot muffins

Zucchini Carrot Muffins

These zucchini carrot muffins are a perfect fall treat with their warming spices. Give them a try for breakfast or a snack throughout the day!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • ¼ cup oil
  • ½ cup brown sugar
  • 2 eggs
  • ½ tablespoon vanilla
  • 1 ½ cup flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ⅛ teaspoon cloves
  • 1 cup shredded zucchini
  • 1 cup shredded carrot
  • ½ cup ground nuts optional

Instructions
 

  • Preheat the oven to 350 degrees. Prepare 12-15 muffin tin vessels with liners or by spraying with cooking spray.
  • In a large bowl, combine oil, brown sugar, eggs, and vanilla.
  • Combine well. In a separate bowl, combine flour, salt, baking powder, baking soda, cinnamon, nutmeg, and cloves.
  • Stir into the wet ingredients until just combined. Add zucchini, carrot, and nuts. Fold them into the batter.
  • Spoon the batter into prepared muffin tin, filling ¾ of the way full. Bake for 16-20 minutes, until a toothpick can be inserted and when removed, comes out clean.
Keyword baking, breakfast muffins, carrots, muffin recipe, muffins, zucchini, zucchini and carrot, zucchini bread
Tried this recipe?Let us know how it was!

Looking for other delicious muffin recipes?

I love a good muffin and that means I have a ton of recipes for you to try! Check out my baking page to find all of them. Or click a link below!

JessLeave a comment

Dehydrated Zucchini

We’ve all been there. Our mind knows we shouldn’t plant so many zucchini plants, but our heart says, “Dooooo it.” And then we end up with a kitchen counter full of zucchinis that we can’t even give away anymore. We baked with them. Cooked with them. Now what? This is where dehydrated zucchini comes in!

I love to add zucchini as an additional vegetable to countless pasta dishes. However, I am not about to buy it in the winter months when I know how easy it is to grow in the summer. It just kills me to spend money on it. That’s when I started to make dehydrated zucchini as summer started winding down. 

It is beyond simple and is a great way to keep zucchini for future usage. My absolute favorite way to use them is to add them as I am making any kind of veggie-ful soup or pasta dish. Generally speaking, they get thrown in at the beginning of the simmer step so they rehydrate as I cook. 

Once dehydrated, I simply store it in a mason jar. You can use a handheld mason jar vacuum sealer, but I have had success keeping the zucchini for over a year in a mason jar that has not been vacuum sealed. 

Ready to get started? Let’s go!

Your Steps to Dehydrated Zucchini 

Wash the zucchini. No need to peel it. I prefer to cut it into about 1- 2 inch pieces, but zucchini chips or half moons are perfect too! Regardless, you’ll want to slice them to about ⅛ inch thickness, being sure to keep them uniform. 

Arrange the zucchini on the dehydrator trays, being sure to leave space for the air to circulate. This is my dehydrator and I LOVE it.

Dehydrate at 120-140 degrees F for 6-10 hours until the zucchini is dry and brittle. You do not want it to be pliable. Allow to cool completely before storing. 

Store the dehydrated zucchini in a clean, airtight container. I am partial to mason jars, but any will do. If you do choose a clear container (like a mason jar), be sure to store it in a dark, cool area. 

Dice it up (sometimes I go too small…)
Dehydrate!
Store it up!
Ready for all sorts of dishes!

Dehydrated Zucchini

Out of ideas for your zucchini crop? When your done baking and cooking, preserve it for later by making dehydrated zucchini!
Print Recipe Pin Recipe
Prep Time 10 minutes
Drying Time 8 hours
Course Homesteading, Preserving
Cuisine American

Equipment

Ingredients
  

  • Zucchini

Instructions
 

  • Wash the zucchini. No need to peel it. I prefer to cut it into about 1 inch pieces, but zucchini chips or half moons are perfect too! Regardless, you’ll want to slice them to about ⅛ inch thickness, being sure to keep them uniform.
  • Arrange the zucchini on the dehydrator trays, being sure to leave space for the air to circulate.
  • Dehydrate at 120-140 degrees F for 6-10 hours until the zucchini is dry and brittle. You do not want it to be pliable. Allow to cool completely before storing.
  • Store the dehydrated zucchini in a clean, airtight container. I am partial to mason jars, but any will do. If you do choose a clear container (like a mason jar), be sure to store it in a dark, cool area.
Keyword dehydrating, dried zucchini, drying, preserved zucchini, preserving, zucchini
Tried this recipe?Let us know how it was!

Looking for other ideas for your zucchini crop?

Here are a few of my favorites!

JessLeave a comment

Maltese Caponata

Cooking and baking my way around the world. Let’s create some Maltese Caponata!

For nearly three years, I have been involved in a special collaboration on Instagram hosted by my friend Claire. Each month, she spins a random country generator for us to explore and cook their cuisine. There are no other rules. We can create any dish we want, sweet or savory; cooking or baking; For a small town midwestern girl, this has been an eye opening and taste bud awakening. 

However, I haven’t shared this journey on Jess in the Kitchen. For the longest time, I thought that since it wasn’t a recipe created by me, I shouldn’t share it. After this last month, I asked myself, “Why not? Don’t you want to inspire others to experience cuisines from around the world as well?” So here we are! I am excited to share the dish I cooked for Malta: Caponata!

Caponata is a perfect fresh garden or farmer’s market dish. It’s an appetizer with a perfect blend of sweet and sour flavors. It can be served hot or cold; on its own or on top of a toasted baguette. I used the recipe from Yesenia at Apron and Whisk (please check it out!) and it couldn’t be easier! 

This was my take on Caponata. 

Your Ingredients 

  • 1 small eggplant, about 300 g
  • 4 tablespoons olive oil
  • 2 bell peppers (I did two green), diced 
  • 1 medium onion, diced
  • 1 teaspoon of minced garlic
  • 2-3 large tomatoes, cored and diced
  • 3 tablespoons tomato paste 
  • 2 tablespoons red wine vinegar
  • ½ apple, peeled and diced
  • 3 tablespoons capers
  • ⅓ cup olives (half black, half green; both halved)
  • 1 tablespoon fresh mint, chiffonade 
  • 1 tablespoon fresh basil, chiffonade
  • Salt and pepper

I did try to follow the recipe as Yesenia wrote it. It truly was a simple and delightful side dish!

Steps to Maltese Caponata

Start by dicing the eggplant. Sprinkle it with salt and allow the salt to draw out the moisture, about 20 minutes. While the eggplant is resting, dice the peppers, onions, and tomatoes. Halve the olives as well. 

Begin heating a large saucepan. Meanwhile, use a paper towel to dry the moisture from the eggplant. Once hot, add 2 tablespoons of olive oil to the pan and add the eggplant. Cook until tender and browned, about 5 minutes. Remove it from the pan and set aside. If necessary, wash the saucepan before adding remaining oil. 

Add the onions and peppers to the pan, cooking until they are soft, about 5 minutes. Stir in the garlic, cooking an additional 30 seconds, until fragrant. Add in the tomatoes, tomato paste, and apple. Also add a pinch of pepper and salt. Cook for about 10 minutes. 

One the tomatoes have created a sauce, add the eggplant, capers, olives, and red wine vinegar. Cook for just a few minutes. Season with additional salt and pepper, if necessary. 

Top with basil and mint. You can serve it hot or cold, on its own or on top of crusty bread (I have also enjoyed it over leftover rice. It’s so good!). Enjoy your own Maltese Caponata!

A gathering of ingredients.
Cooked down eggplant. Tasty!
Finished dish! Serve it up!

Maltese Caponata

This Maltese Caponata makes a great summer salad from all those beautiful garden vegetables with notes of sweet, salty, and savory flavors!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Course Appetizer, Salad, Side Dish
Cuisine Maltese
Servings 6 servings

Equipment

Ingredients
  

  • 1 small eggplant about 300 g
  • 4 tablespoons olive oil
  • 2 bell peppers I did two green, diced
  • 1 medium onion diced
  • 1 teaspoon of minced garlic
  • 2-3 large tomatoes cored and diced
  • 3 tablespoons tomato paste
  • 2 tablespoons red wine vinegar
  • ½ apple peeled and diced
  • 3 tablespoons capers
  • ⅓ cup olives half black, half green; both halved
  • 1 tablespoon fresh mint chiffonade
  • 1 tablespoon fresh basil chiffonade
  • Salt and pepper

Instructions
 

  • Start by dicing the eggplant. Sprinkle it with salt and allow the salt to draw out the moisture, about 20 minutes. While the eggplant is resting, dice the peppers, onions, and tomatoes. Halve the olives as well.
  • Begin heating a large saucepan. Meanwhile, use a paper towel to dry the moisture from the eggplant. Once hot, add 2 tablespoons of olive oil to the pan and add the eggplant. Cook until tender and browned, about 5 minutes. Remove it from the pan and set aside. If necessary, wash the saucepan before adding remaining oil.
  • Add the onions and peppers to the pan, cooking until they are soft, about 5 minutes. Stir in the garlic, cooking an additional 30 seconds, until fragrant. Add in the tomatoes, tomato paste, and apple. Also add a pinch of pepper and salt. Cook for about 10 minutes.
  • One the tomatoes have created a sauce, add the eggplant, capers, olives, and red wine vinegar. Cook for just a few minutes. Season with additional salt and pepper, if necessary.
  • Top with basil and mint. You can serve it hot or cold, on its own or on top of crusty bread.
Keyword Caponata, cold vegetable salad, easy sides, Eggplant, green peppers, Kapunata, Malta, Maltese, side dish, summer salad, summer side dish, tomatoes, vegetables, vegetarian
Tried this recipe?Let us know how it was!

Looking for other Salad Inspiration?

Check out a few of my favorite summer salads below! Or feel free to head to my cooking page to pick your own!

Summer Garden Orzo Salad

JessLeave a comment

Gooseberry Muffins

Gooseberries are not a traditional midwestern gardener’s fruit. I stumbled on them when I thought I had tried some at a farmer’s market and loved the fruit so much I wanted to grow my own. Turns out, gooseberries weren’t the correct fruit, but it certainly was a happy mistake. Each year, I make a few batches of delicious gooseberry jam and now these upgraded gooseberry muffins. 

Never had a gooseberry? They are about the size of a large blueberry, but look like a miniature watermelon with the texture of a grape. Typing that just makes me smile. It almost sounds like a description from a Dr. Seuss book, but I think it’s a great description. They can be tart like a green grape or sweeter like a red grape. They grow on bushes with some gnarly thorns. I see that as part of the adventure of having them…can I get away without getting pricked? 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

I have an original gooseberry muffin recipe that went light on the sugar, heavy on the whole wheat, and may not be everyone’s cup of tea. This recipe has dropped the whole wheat, added some brown sugar, and has been tested by my family with two thumbs up! I hope you enjoy! 

Your Ingredients

  • 1 egg 
  • ½ cup Greek yogurt
  • ¼ cup+ 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil 
  • ¼ cup brown sugar, packed 
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries, cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter) 
  • ½ cup old fashioned oats
  • 1 ½  cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder 

Your steps to Gooseberry Muffins

If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Prepare your muffin tin with non-stick cooking spray or muffin liners. This recipe will result in approximately 12 muffins. 

In a large bowl, combine the flour, salt, and baking powder. Set aside. 

In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well. Stir in the white and brown sugar. Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries. Again, you can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries. 

Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing. I think these are best served warm with a cup of coffee.

Mix up the wet ingredients!
Stir in the berries and oats.
Portion it out!
Yum!
Let’s eat!

Gooseberry Muffins

Little bit of tart and a little bit of sweet make these gooseberry muffins a perfect treat!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Course Breakfast
Cuisine American
Servings 12 muffins

Equipment

Ingredients
  

  • 1 egg
  • ½ cup Greek yogurt
  • ¼ cup + 2 tablespoons milk
  • 1 teaspoon vanilla
  • 2 tablespoon oil
  • ¼ cup brown sugar packed
  • ¼ cup white sugar
  • 1 – 1 ½ cups gooseberries cleaned (1 ½ cups if you dig the tart flavor. 1 cup if you want it a little sweeter)
  • ½ cup old fashioned oats
  • 1 ½ cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder

Instructions
 

  • If you haven’t yet, nip off the ends on the gooseberries. You only want the berry portion in the muffin, Then, preheat the oven to 400 degrees. Grease or line a muffin tin. This recipe will result in approximately 12 muffins.
  • In a large bowl, combine the flour, salt, and baking powder. Set aside.
  • In a small bowl, whisk egg. Add the yogurt, milk, vanilla, and oil. Whisk well.
  • Stir in the white and brown sugar.
  • Pour into the dry ingredients, stirring until just combined. Fold in oats and cleaned gooseberries.
  • Divide the batter among the 12 muffin cups. Bake for 20-25 minutes, until cooked through. Allow to cool in the tin a few minutes before removing.

Notes

You can use one to one and a half cups, depending on your preference of flavor. My family loves tart (think, rhubarb bread and pie), so I add more berries.
Keyword Breakfast, gooseberries, gooseberry, gooseberry muffins, gooseberry recipes, muffin, muffins
Tried this recipe?Let us know how it was!

Looking for other fun ways to use berries in your kitchen?

Check out my canning and preserving page for more inspiration or perhaps one of my favorites below will become a favorite of yours!

JessLeave a comment

Raspberry Currant Jam

It’s been a summer of rain, rain, and more rain. Which means my berry bushes are producing more and earlier than they have in the past, including my currants! So exciting, right? If you are a gardener like me, you find yourself planting perennial bushes and trees and not getting as much produce as you would like, so you plant more, failing to remember that eventually they will produce SO MUCH FRUIT. Oops. Or maybe you have more foresight than I do. What this means in my garden is that I am finally getting a lot of currants. They are this perfect tart berry that I decided would pair so well with red raspberries for a delightful raspberry currant jam. 

This go, I gave low sugar pectin a try and I am digging the results. Perhaps its the combination of berries, but I am giving the pectin the credit. It makes this lovely, not “too jelled” jam that has a near perfect texture and consistency. In addition, less sugar allows the fruit flavor to shine through. Needless to say, I am in love and will be making this for years to come!

While we are here, I will give you all the information you need to successfully can a batch of jam. However, if you are new to canning, you may likely want to gather additional information. My favorite places to learn more are The Ball’s Book of Canning or the National Center for Home Food Preservation. 

The Supplies

Your Ingredients

  • 7 cups red raspberries (If frozen, measure first. Then thaw)
  • 3 cups red currants
  • 4 cups sugar 
  • 1 package powdered low sugar pectin
  • ¼ teaspoon butter, optional

Your Steps to Raspberry Currant Jam

Begin by measuring out your sugar in a large bowl. Remove ¼ cup of the sugar and mix it with the powdered pectin in a small bowl. It’s important to have all your ingredients prepared before beginning the canning process so don’t skip this step. I also highly recommend reading through the steps more than once before beginning (I know that we are all guilty of flying by the seat of our pants when cooking). 

Fill the canning kettle with enough water that the jars will be covered by at least ½” water. More is better in this case so over estimate. Begin to heat over high heat. Place the canning rack so that it is hooked over the side of the canner and put clean jars on it to keep them warm. Note: You don’t have to keep the jars in the rack, although it is helpful to keep them warm. You want the jars warm to prevent breaking when they are being filled. 

Set the clean rings aside. I like to simmer my lids on low low heat in a small saucepan. Not necessary, but I like to think it helps them seal better. 

Now to Create the raspberry currant Jam 

In a large, preferably shallow kettle, smash the raspberries and currants with a potato masher. (I actually really really like my fermenting tamper for this job). Stir in powder pectin with the ¼ cup sugar. Add butter if desired. It will decrease foaming while the jam is cooking, but is not necessary. The foam isn’t bad. It just makes the jam a little less pretty. 

Heat berries and pectin over medium high heat, stirring constantly. Once it is close to a boil, stir constantly until you cannot stir down a rolling boil. On more than one occasion, I have thought I reached this point only to go a little longer and see what a “real rolling boil” looked like. 

Once a rolling boil has been reached, quickly stir in the sugar. I find a strong whisk is helpful to make sure there are no clumps of sugar in the jam. Continue to heat over medium-high heat until a rolling boil is reached again, stirring constantly. Once the roiling boil is reached, time for EXACTLY one minute. Remove from heat. 

Love the color!
Smash those berries.
Cook them down!

TIme to Can

Ladle hot jam into jars using the canning funnel, leaving ¼” head space. Wipe rims of the jars as you go, top with a lid, and put on a ring so that it is fingertip tight. Fingertip tight means you know it’s tight but you aren’t sealing it so much so that it wouldn’t leak on its side, if that makes sense. (Any leftover jam can go in a small container and get placed in the fridge to be enjoyed immediately)

Place jars in JUST about boiling water bath canner. Cover and raise heat until a rolling boil is reached. Cook jam for 10 minutes (adjusting for your altitude…under 1000 feet, you’re good. Over? Add 5 minutes for every 1000 feet). Once the time is complete, remove the canner from heat and remove the cover. Allow the jam to sit in the canner an additional 5 minutes. Then remove and place on a towel on the counter. 

Afterward

Listen for the ping as the jars seal and just let them be for 24 hours. I know it will be hard to let them be because you’ll be so proud, but it’s recommended to make sure you get a good seal. Any jars that do not seal can be refrigerated and enjoyed right away. Note: It is recommended to store canned goods with their rings removed so that you can know if a false seal occurs. I generally just loosen them as loose as they can go. 

Raspberry Currant Jam

In this homemade low sugar raspberry and currant jam, the sweet and tart flavors of the berries unite to create an irresistible fusion of taste.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Course Appetizer
Cuisine Canning
Servings 8 jars

Equipment

Ingredients
  

  • 7 cups raspberries
  • 3 cups red currants
  • 4 cups sugar
  • ¼ teaspoon butter optional
  • 1 package powder pectin

Instructions
 

  • Prepare your water bath canner. Fill the canner with enough water so that once the jars are in the canner, they will be covered by at least one inch of water. Cover and begin to heat over a medium-high heat.
  • Measure out sugar. Remove 1/4 cup of sugar and combine the 1/4 cup with powdered pectin in a small bowl.
  • Place the raspberries and currants in a large, non reactive kettle. Crush them with potato masher. Add ¼ teaspoon of butter, if desired, to reduce foaming.
  • Sprinkle and stir in the pectin and 1/4 cup sugar mixture. Cook over high heat until a rolling boil is reached, stirring consistently.
  • Once a rolling boil is reached, slowly stir in remaining sugar.
  • Continue to stir until you reach another rolling boil that can not be stirred down. Once a rolling boil is reached, cook for 1 minute, stirring constantly.
  • Ladle jam into prepared jelly jars, wipe the rims with a damp cloth, add lids, and tighten rings to fingertip tight. Put into the water bath canner. When the canner has a steady boil going, time and process for 10 minutes, adjusting for altitude (if you are about 1000 feet, add 5 min)
  • Once the jam is done processing, remove the canner from heat and let jars rest in the water for an additional 5 minutes. Finally, remove jars from the canner and allow to cool for 12-24 hours before moving.

Notes

  • Make sure you are using powdered pectin rather than liquid pectin. They do not set the same. 
  • If you have never canned, you can reference the instructions within the pectin box for additional, more detailed directions. 
  • Sealed jars are shelf-stable, meaning they can be stored on a shelf unrefrigerated. If your jars don’t ping (a sign that they have sealed), they are still good. You will just need to store them in the refrigerator. 
  • Most sources recommend removing the rings from jars for storage so that you will know if they unseal for any reason. I generally just loosen them as much as I can without removing them.
Keyword Canning, currants, Jam, Jam Recipes, preserving, Raspberry, raspberry jam, raspberry recipes, red currants
Tried this recipe?Let us know how it was!

Looking for other tasty raspberry treats?

Give any of these a try!

JessLeave a comment

Pistachio Lime Thumbies

Oh these cookies. I had the hardest time naming them. Pistachios. Lime. Shortbread. A delightful frosting. What name could capture all of that loveliness?! I took to social media and got lots of recommendations and Pistachio Lime Thumbies had to be the winner! 

Earlier this summer, I was baking from the cookbook The Great British Baking Show: Favorite Flavors for a foodie collab I have on Instagram and I was drawn to Pistachio Melting Moments. They were beautiful and so dang good.  However, they were also bit of work, as with most recipes in this cookbook. I think they have proved to be worth it, but not everyone thinks like me. So, I wanted to play with the recipe and create a simplified version. 

These Pistachio Lime Thumbies start as a simple shortbread with ground pistachios and a bit of lime zest. They get the thumbprint treatment to provide a little well for a lime buttercream frosting and a sprinkle of ground pistachio. Not too challenging and a flavor combination that is divine. But, if you want to skip the frosting, they could totally get the Russian Tea Cake treatment by bypassing the frosting and rolling them in some powdered sugar. Either way, they are TASTY! 

Ready to start baking? Let’s do this thing! 

Your Ingredients

Shortbread

  • ½ cup butter, softened
  • ½ teaspoon vanilla
  • ⅓ cup powdered sugar
  • 1 cup flour 
  • ½ tablespoon cornstarch
  • ½ tablespoon milk 
  • ¼ teaspoon salt 
  • ⅓ cup ground pistachios (I buy the lightly salted shelled pistachios from the snack aisle and grind them in my small food processor) 
  • Zest of one lime

Frosting

  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla 
  • Pinch of salt 
  • 1 cup powdered sugar
  • Juice from one lime (1-2 tablespoons)
  • Splash of milk, as needed
  • Additional ground pistachios 

Your Steps to Pistachio Lime Thumbies

In a medium bowl, cream butter and sugar. Add the vanilla and mix until well combined. Combine the flour, cornstarch, and salt. Cream the flour mixture with the butter and sugar, mixing well. Stir in the milk and the pistachios, mixing until a ball is formed. 

(Note: For the pistachios, I like to purchase the lightly salted shelled pistachios from the snack food aisle at the grocery store. Then I grind them myself in a small food processor. Make sure they are ground well so they get fully incorporated. Also grind a little extra for sprinkling on the frosting) 

Remove the dough from the bowl, wrap in plastic wrap, and chill for an hour. 

Once chilled, form into 24 balls, approximately a half of a tablespoon of dough. Place on an ungreased baking sheet and press down with your thumb to form an indent for the frosting, flattening a couple times. From here, preheat the oven to 350 degrees (325 on convect) and chill the cookies one more time while the oven preheats. 

Time to Bake!

Bake for 12-15 minutes, until the cookies are just starting to brown. Shortbread is easy to overbake so watch them carefully. Once done, remove and allow to cool. 

Meanwhile, make the frosting. Cream the butter and vanilla. Stir in the powdered sugar and a pinch of salt. Add the lime juice and cream until a smooth frosting is formed. Give it a taste test. If it is too tart, add a bit more sugar. If it is too thick, add a splash of milk (a tablespoon or so). 

Put into a piping bag (Or if you’re like me, a ziplock bag that I put in a cup to keep me neat. Then I just snip the corner) and pipe the frosting into the center of each cookie. You will likely have extra, but that’s better than not enough, if you ask me! Sprinkle with remaining ground pistachios. Allow the frosting to harden before packaging in an airtight container, assuming you can keep your family and friends from eating them all! 

A quick note

If frosting isn’t your thing, you can totally switch up these cookies. Rather than flattening them with your thumb, leave them as balls. Bake for 15 minutes and then roll the still hot cookies in additional powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before I roll them.)

Mix up the dough!
Roll them out!
Press them down!
Frost them up!
Nearly there!
Sprinkle on those nuts!
Serve them up!

Pistachio Lime Thumbies

These pistachio lime thumbies are a delightful treat featuring shortbread cookies topped with a tangy lime frosting and sprinkled with ground pistachios.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Chill Time 1 hour
Course Dessert
Cuisine American
Servings 2 dozen

Equipment

Ingredients
  

Shortbread Ingredients

  • ½ cup butter softened
  • ½ teaspoon vanilla
  • ⅓ cup powdered sugar
  • 1 cup flour
  • ½ tablespoon cornstarch
  • ½ tablespoon milk
  • ¼ teaspoon salt
  • ⅓ cup ground pistachios see note
  • Zest of one lime

Frosting

  • 2 tablespoons butter softened
  • 1 teaspoon vanilla
  • Pinch of salt
  • 1 cup powdered sugar
  • Juice from one lime 1-2 tablespoons
  • Splash of milk as needed
  • Additional ground pistachios

Instructions
 

  • In a medium bowl, cream butter and sugar. Add the vanilla and mix until well combined. Combine the flour, cornstarch, and salt. Cream the flour mixture with the butter and sugar, mixing well. Stir in the milk and the pistachios, mixing until a ball is formed.
  • Remove the dough from the bowl, wrap in plastic wrap, and chill for an hour.
  • Once chilled, form into 24 balls, approximately a half of a tablespoon of dough. Place on an ungreased baking sheet and press down with your thumb to form an indent for the frosting, flattening a couple times. From here, preheat the oven to 350 degrees (325 on convect) and chill the cookies one more time while the oven preheats.
  • Bake for 12-15 minutes, until the cookies are just starting to brown. Shortbread is easy to over bake so watch them carefully. Once done, remove and allow to cool.
  • Meanwhile, make the frosting. Cream the butter and vanilla. Stir in the powdered sugar and a pinch of salt. Add the lime juice and cream until a smooth frosting is formed. Give it a taste test. If it is too tart, add a bit more sugar. If it is too thick, add a splash of milk (a tablespoon or so).
  • Put into a piping bag and pipe the frosting into the center of each cookie. Sprinkle with remaining ground pistachios. Allow the frosting to harden before packaging in an airtight container.

Notes

For the pistachios, I like to purchase the lightly salted shelled pistachios from the snack food aisle at the grocery store. Then I grind them myself in a small food processor. Make sure they are ground well so they get fully incorporated. Also grind a little extra for sprinkling on the frosting.
I do not do a lot of pipping for frosting so I do not have pipping bags on hand. I simple slip a ziplock bag into a mug, putting the sides over the edge. Then I spoon the frosting into the bag, zip it up, and snip the corner. It does the trick for me!
If frosting isn’t your thing, you can totally switch up these cookies. Rather than flattening them with your thumb, leave them as balls. Bake for 15 minutes and then roll the still hot cookies in additional powdered sugar. (Be gentle with the cookies. They break easily. I usually wait just a minute or two before I roll them.)
Keyword Cookies, lime, lime zest, pistachio, pistachio cookies, pistachio shortbread, pistachios, Shortbread, shortbread cookies
Tried this recipe?Let us know how it was!

JessLeave a comment

Strawberry Rhubarb Galette

This one has been on my heart for a while and I am dang excited that I finally got to put a delicious strawberry rhubarb galette together for you. Yay for all the spring time harvesting and gardening. School is out and I am here for it!

I have always said, “I don’t do pies.” I am not sure why, but I think part of it has to do with the intimidation factor of the “perfect pie crust.” You can’t fail at it if you don’t make it, right? I also have always thought cakes and brownies were far superior to pie. I like this excuse better because generally I have a growth mindset. But as I have grown as a baker (I LOVE a good homemade laminated dough!), I have also sort of dismissed the “no pies for me” vibe I have been giving out. 

This especially became true when I discovered the galette. A galette is this beautiful French pastry that is a sort of free form pie, free of a specific baking pan. It feels rustic and homey; a homesteader’s paradise. Maybe it will be my gateway to the regular pie, but for now, I can foresee many galettes, sweet and savory, in my future. 

This strawberry rhubarb galette has a lovely, slightly sweet crust that has a perfect flour to butter ratio. The fruit melts together with two different sugars and although it looks exquisite, it truly is a bake that is easier than it looks and requires minimal work. It’s a great one to serve up any time of day (The Mr would say it makes a great “breakfast pie.” Ha!)

Ready to start baking together? Let’s do it! 

Your Ingredients for Strawberry Rhubarb Galette

  • 1 ½ cups all purpose flour 
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter, cubed
  • ⅓ cup ice cold water 
  • 3 cups rhubarb, peeled and diced 
  • 2 cups strawberries, cored and sliced
  • ⅓ cup brown sugar 
  • ⅓ cup white sugar 
  • 2 tablespoons cornstarch 
  • 3 tablespoons flour 
  • 1 tablespoon lemon juice 
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Your Steps to Strawberry Rhubarb Galette 

In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand. 

Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water. 

Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour. 

Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven).

Now to prepare the filling

If you have not yet, prepare the strawberries and rhubarb. Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water. 

Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet). 

At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand. 

Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.

I always cube my butter on the wrapper.
Ready to chill.
Prepping the fruit.
Get it all set!
Roll out the dough and then prep the fruit.
Pour it on.
Fold it up.
Ready to eat!

Strawberry Rhubarb Galette

Rustic and simple to put together, this sweet and tart strawberry rhubarb galette is the perfect springtime pastry!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Chill Time 1 hour
Course Dessert
Cuisine American, French
Servings 8 servings

Ingredients
  

  • 1 ½ cups all purpose flour
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • ½ cup cold butter cubed
  • ⅓ cup ice cold water
  • 3 cups rhubarb peeled and diced
  • 2 cups strawberries cored and sliced
  • ⅓ cup brown sugar
  • ⅓ cup white sugar
  • 2 tablespoons cornstarch
  • 3 tablespoons flour
  • 1 tablespoon lemon juice
  • 1 egg yolk
  • Additional sugar for sprinkling on the crust

Instructions
 

  • In a stand mixer bowl, combine flour, sugar and salt. Mix with the paddle until well combined. Add cubed, cold butter and mix on medium for about 90 seconds, until the texture resembles sand.
  • Remove the bowl from the stand mixture. Add water in increments, stirring with a wooden spoon until a dough just comes together. You do not want to over add the water.
  • Once a dough has come together, form it into a ball by hand (do this quickly so as not to melt the butter), wrap in plastic wrap, and chill for at least an hour.
  • Meanwhile, preheat the oven to 400 degrees (375 if using a convection oven) and prepare the rhubarb and strawberries.
  • Place the fruit in a bowl and stir in the lemon juice. In another bowl, combine the white and brown sugars, cornstarch, and flour. In yet another small bowl, whisk the egg yolk with ½ tablespoon water.
  • Once the crust has chilled, remove and roll out on a floured surface to a circle, about 14 inches in diameter. Place on a parchment lined baking sheet (I like to fold the dough in half and then in quarters to transfer it from the table to the baking sheet).
  • At this point, stir the sugar mixture into the fruit. Pour the fruit onto the center of the crust, leaving about three inches of dough on the edges. Gently fold up each edge, doing approximately 7-8 folds. Brush the edges of pastry with the egg wash and sprinkle a bit of sugar onto the crust by hand.
  • Bake for 35-40 minutes, until the crust is golden brown the bottom is cooked through. Allow to cool and set before serving.
Keyword baking, dessert, galette, pastries, spring baking, Strawberries, strawberry, Strawberry Rhubarb
Tried this recipe?Let us know how it was!

Looking for other rhubarb and strawberry recipes?

Check out my baking page or perhaps one of my favorites below will tickle your fancy!

JessLeave a comment