Tag: from scratch

Raspberry Torte

I started dating my husband during the beginning of our Junior year of college. The first time he brought me home to meet his parents, he did it by asking if I wanted to go apple picking. Turns out, his parents had a HUGE garden and well over a dozen fruit trees. He was asking me to pick apples at their house! But all of that produce that they grew (and continue to grow) leads to some delicious recipes being made in their kitchen, including raspberry torte. 

My mother in law is notorious for ALWAYS having an option for dessert. Not just a piece of chocolate. There will always be a pie, a torte, cookies, something sweet to eat after both lunch and dinner. I, for one, am not complaining. 

One of the favorites is her black raspberry torte and they grow an impressive amount of berries. Now we grow them, but not near as many. I also prefer red raspberries and we grow and preserve a lot of them. So I thought, “How does this torte translate into a red raspberry torte?” 

That answer: It translates so well! And my family would say it gets better over a few days as the filling gets to rest. The first time I made it, the Mr gave me a sly eye and said, “It’s good. I think you definitely need to practice and make another one,” with a large large grin on his face!

So this is my take (just a few tweaks) on my mother in law’s raspberry torte. I hope you enjoy it as much as everyone has in my husband’s family! 

Your Ingredients for Raspberry Torte

Crust

  • 1 stick butter, softened
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup + 2 tablespoons flour

Filling

  • 8 ounces cream cheese, softened
  • 1 cup powdered sugar 
  • 4 ounces cool whip 
  • 5 cups red raspberries, measured from frozen
  • Zest and juice of 1 lemon
  • ½ cup sugar 
  • 3-4 tablespoons cornstarch 
  • ⅓ cup cold water 

Your Steps  

Preheat the oven to 375 degrees F and grease a 9×13 inch pan. In a medium bowl, cream butter. Prepare the crust by adding the flour, ¼ teaspoon salt, and 1 tablespoon sugar. Cream until well combined. Press into the prepared pan and bake for 10-15 minutes. 

Allow the crust to cool. Once cool, prepare the filling. In a large bowl, combine the cream cheese, powdered sugar. Mix with an electric mixer until smooth. Spread over the cooled crust. 

In a medium sauce pan, combine the raspberries, sugar,  and lemon zest and juice. Cook until broken down and a smooth-ish sauce is made. That is, the raspberries should have mostly broken down. In a small dish, combine the cold water and cornstarch. Stir into the raspberries over a med-high heat and bring to a boil. Cook until the berries have thickened, about 4 minutes. 

Allow the berry mixture to cool. Then spread on top of the cream cheese layer. Now, I would eat it almost immediately. My family said it got better a few days later, but I will let you be the judge! 

Also, if you want to modify the amount of sugar added to the berries you absolutely can. Give them a taste before you add the cornstarch and water slurry and see if you want to add more. You can also add a little less, but I think ½ cup is the sweet spot, personally.

Crust and filling!
Let’s make some raspberries!
Ready for that topping.
I love the color!
Layers on layers!
Let’s eat!

Raspberry Torte

Make this easy raspberry torte with a buttery crust, cream cheese filling, and raspberry topping. A tasty treat from Jess in the Kitchen.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

Ingredients
  

Crust

  • 1 stick butter softened
  • ¼ teaspoon salt
  • 1 tablespoon sugar
  • 1 cup + 2 tablespoons flour

Filling

  • 8 ounces cream cheese softened
  • 1 cup powdered sugar
  • 4 ounces cool whip
  • 5 cups red raspberries measured from frozen
  • Zest and juice of 1 lemon
  • ½ cup sugar
  • 3-4 tablespoons cornstarch
  • ⅓ cup cold water

Instructions
 

  • Preheat the oven to 375 degrees F and grease a 9×13 inch pan.
  • In a medium bowl, cream butter. Prepare the crust by adding the flour, ¼ teaspoon salt, and 1 tablespoon sugar. Cream until well combined.
  • Press into the prepared pan and bake for 10-15 minutes.
  • Allow the crust to cool.
  • Once cool, prepare the filling. In a large bowl, combine the cream cheese, powdered sugar. Mix with an electric mixer until smooth. Spread over the cooled crust.
  • In a medium sauce pan, combine the raspberries, sugar, and lemon zest and juice.
  • Cook until broken down and a smooth-ish sauce is made. That is, the raspberries should have mostly broken down.
  • In a small dish, combine the cold water and cornstarch.
  • Stir into the raspberries over a med-high heat and bring to a boil. Cook until the berries have thickened, about 4 minutes.
  • Allow the berry mixture to cool. Then spread on top of the cream cheese layer. Serve immediately or keep chilled.

Notes

If you want to modify the amount of sugar added to the berries you absolutely can. Give them a taste before you add the cornstarch and water slurry and see if you want to add more. You can also add a little less, but I think ½ cup is the sweet spot, personally.
Keyword cream cheese, dessert, desserts, raspberries, Raspberry, raspberry torte, torte, tortes
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Give some of these a try! Or you can always check out my baking page!

JessLeave a comment

Cherry Rhubarb Crisp

This time of year, our yard and garden are FULL of all the fresh berries. Typically, we have tons of black and red raspberries, gooseberries, blueberries, and also currants. In addition, we grow bush and sour cherries. For years, the birds got to our sour cherries before we were able to harvest them (Big bummer!). This year, the trees produced enough that we were able to harvest several quarts of them (Big win!). With a new source of cherries, I needed to cook with them and got to thinking… While strawberries are normally paired with rhubarb, I couldn’t help but believe that these cherries would make an EXCELLENT Cherry Rhubarb Crisp. 

This is our new pup Bert (Our other pup is named Bernie. Get it? Bert and Bernie!)

He was so funny. We think he was hoping for a cherry to fall in his mouth. He loves fruit and vegetables. You can always find him begging for a baby carrot as a snack!

Cherry Rhubarb Crisp?

Let me tell you, I wasn’t wrong. The Mr has always been turned off by the strawberry rhubarb pairing. He says, “Rhubarb is SUPPOSED to be tart! Stop making it too sweet!” The addition of tart cherries (but you can totally do sweet if that’s your jam!) with just the right amount of sugar made for a crisp that he went back for seconds almost immediately. And let me tell you, when I have told friends about my effort to perfect my cherry rhubarb crisp recipe, they were instantly excited since it isn’t something you hear of often. I hope you’re excited to create this new flavor combination too! 

Let’s get baking! 

Your Ingredients 

  • 2 ½ cups diced rhubarb 
  • 2 ½ cups pitted sour cherries (but really, 5 cups of cherry/rhubarb would be good!) 
  • ⅓ cup white sugar 
  • ½ cup flour + 1 tablespoon, divided 
  • ⅔ cup brown sugar 
  • 1 cup old fashioned oats
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg 
  • ¼ cup butter, melted 

Your Steps to Cherry Rhubarb Crisp

Heat the oven to 375 degrees F.  Grease the bottom and sides of an 8 inch square baking pan. Combine the rhubarb and sour cherries in a bowl. Sprinkle with white sugar and 1 tablespoon flour. Stir to coat the fruit. Set aside. 

Meanwhile, combine the remaining flour, brown sugar, oats, salt, and nutmeg in another bowl. Stir well. Drizzle in the melted butter and stir to combine. 

Once the sugar has pulled some juice from the rhubarb (about 5-10 minutes), spread the fruit in the prepared pan. Sprinkle the flour and oat mixture over the fruit. 

Bake for about 35-40 minutes, until the topping is golden brown. Serve on its own or with cream, vanilla Greek yogurt, and ice cream! 

Beautiful fruit!
Ready to be topped!
Let’s eat!
Ready for our close up!

Cherry Rhubarb Crisp

Tart cherries and rhubarb make the perfect summer dessert! This Cherry Rhubarb Crisp from Jess in the Kitchen is a fresh, easy twist on a classic.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 9 servings

Ingredients
  

  • 2 ½ cups diced rhubarb
  • 2 ½ cups pitted sour cherries
  • ⅓ cup white sugar
  • ½ cup flour + 1 tablespoon divided
  • ⅔ cup brown sugar
  • 1 cup old fashioned oats
  • ¼ teaspoon salt
  • ¼ teaspoon nutmeg
  • ¼ cup butter melted

Instructions
 

  • Heat the oven to 375 degrees F. Grease the bottom and sides of an 8 inch square baking pan.
  • Combine the rhubarb and sour cherries in a bowl. Sprinkle with white sugar and 1 tablespoon flour. Stir to coat the fruit. Set aside.
  • Meanwhile, combine the remaining flour, brown sugar, oats, salt, and nutmeg in another bowl. Stir well. Drizzle in the melted butter and stir to combine.
  • Once the sugar has pulled some juice from the rhubarb (about 5-10 minutes), spread the fruit in the prepared pan. Sprinkle the flour and oat mixture over the fruit.
  • Bake for about 35-40 minutes, until the topping is golden brown. Serve on its own or with cream, vanilla Greek yogurt, and ice cream.

Notes

Really, any combination of 5 cups of rhubarb and cherries will work. Use what you have!
Keyword cherries, cherry crisp, dairy free, egg free, fruit crisp, Rhubarb, rhubarb crisp, sour cherries
Tried this recipe?Let us know how it was!

Looking for other sweet treats?

Here are some of my favorite rhubarb or cherry recipes! Or, head to my baking page to find more!

JessLeave a comment

Raspberry Coffee Cake

My goodness, it’s been a hot minute since I’ve been here. Life got a little “lifey” and I have kiddos that do alllllll the things. Cooking and baking just needed to take a back seat to navigating all the things in our home. But school is out and I am so excited to be back in the kitchen creating and in the garden growing. And if you ask me, this beautiful raspberry coffee cake is the perfect way to jump back into Jess in the Kitchen.

I love to bake and am not ashamed to say I have a bit of a sweet tooth. As I was digging through our big freezer for meal prep, I realized I had an immense amount of frozen raspberries from the 2024 season that I hadn’t used up yet. I immediately got to thinking, “What can I bake?” 

My little one had developed a love for various coffee cakes from local coffee shops, so this seemed to be the ticket. I gave it a go, and was pleased with the results. Then I tried again, and improved upon it, upping the sweetness just a bit for the Mr because, well, his sweet tooth is a little bigger than mine. Each time I have made this raspberry coffee cake since, the two of them eat it every day for breakfast with smiles on their faces. I hope it brings a smile to yours too! 

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

Your Ingredients to Raspberry Coffee Cake

  • ¾ cup granulated sugar 
  • ¼ cup butter, softened 
  • ⅔ cup milk 
  • 1 egg 
  • ½ teaspoon almond extract 
  • 2 cups all purpose flour 
  • 2 teaspoons baking powder 
  • ½ teaspoon salt 
  • ¼ teaspoon nutmeg 
  • 1 cup frozen raspberries (do not thaw) 

Streusel Filling and Topping 

  • ⅓ cup + 2 tablespoons brown sugar 
  • ½  cup chopped nuts 
  • Pinch of salt 
  • 2 tablespoons butter, cold 

Your Steps to Raspberry Coffee Cake 

Preheat the oven to 375℉. Grease and line an 8 inch baking pan with parchment paper. 

Beat the ¾ cup of sugar and ¼ cup softened butter in a large bowl. Add milk, egg, and almond extract. Beat until well mixed. Remove mixer and add flour, baking powder, salt, and nutmeg. Stir until just combined. Fold in the raspberries. It will be thick.

In a small bowl, combine the brown sugar, chopped nuts, and a pinch of salt. (Reserve the butter for the time being) 

Spread about half the cake batter into the prepared pan. Sprinkle half of the sugar and nut mixture on top. Carefully spread the remaining batter on top of the sugar and nuts (it is a thicker batter so do your best!). 

Cut the two tablespoons of butter into the remaining sugar and nuts until coarse crumbs form. Sprinkle this mixture over the top of the coffee cake. 

Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean. 

All the ingredients
Mixing it up
Fold in the raspberries
Fold in the raspberries
Layer the coffee cake
Layer the nut crumble
All baked
Baked and ready to go!
Serve it up!
Serve it up!
All baked

Raspberry Coffee Cake

Bake the ultimate raspberry coffee cake with a tender crumb, sweet streusel, and bright berry flavor—straight from Jess’s kitchen
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Course Breakfast, Dessert
Cuisine American
Servings 12 servings

Equipment

Ingredients
  

  • ¾ cup granulated sugar
  • ¼ cup butter softened
  • ⅔ cup milk
  • 1 egg
  • ½ teaspoon almond extract
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ teaspoon nutmeg
  • 1 cup frozen raspberries do not thaw
  • Streusel Filling and Topping
  • ⅓ cup + 2 tablespoons brown sugar
  • ½ cup chopped nuts
  • Pinch of salt
  • 2 tablespoons butter cold

Instructions
 

  • Preheat the oven to 375℉. Grease and line an 8 inch baking pan with parchment paper.
  • Beat the ¾ cup of sugar and ¼ cup softened butter in a large bowl. Add milk, egg, and almond extract. Beat until well mixed. Remove mixer and add flour, baking powder, salt, and nutmeg. Stir until just combined. Fold in the raspberries.
  • In a small bowl, combine the brown sugar, chopped nuts, and a pinch of salt. (Reserve the butter for the time being)
  • Spread about half the cake batter into the prepared pan. Sprinkle half of the sugar and nut mixture on top. Carefully spread the remaining batter on top of the sugar and nuts (it is a thicker batter so do your best!).
  • Cut the two tablespoons of butter into the remaining sugar and nuts until coarse crumbs form. Sprinkle this mixture over the top of the coffee cake.
  • Bake for 35-40 minutes or until a wooden pick inserted in the center comes out clean.
Keyword Breakfast, coffee cake, dessert, raspberries, Raspberry, raspberry coffee cake
Tried this recipe?Let us know how it was!

Looking for other baking recipes?

Give my baking page a look or maybe one of the recipes below will tickle your fancy! And if you’re wondering why I have so many raspberries, we started planting some when we first moved to our home and they have created a beautiful patch. The Mr and I are big fans of Jung Seeds and Plants, located in Wisconsin!

JessLeave a comment
Southwest Chicken Pasta Bake

Southwest Chicken Pasta Bake

Before I share the recipe for this delicious Southwest chicken pasta bake, I have to share the story of how it came to be. I swear it will be short! 

A few weeks back, a colleague of mine brought this delicious, albeit a bit tedious, dish to serve for a potluck. He is a lovely man who enjoys cooking full entrees for our “Appetizer Thursday” and always, always outdoes himself (we joked that he could bring a bag of chips sometime!). He called it Sonora Chicken Pasta, saying it was a copycat recipe from Ruby Tuesday. 

I knew in a moment that my family would love it except for a few problems: It had a lot of steps to putting a bowl together (first the pasta, then the black beans and chicken, then cheese, then the tomatoes…you get the point) and we are super busy at night so a meal prepped bake is the way to go because it reheats so easily for our current basketball focused nights. I also don’t love cooking with a lot of processed ingredients so Velveeta is generally out. I wasn’t sure I could get the same feel without it, but I wanted to try. 

What came out was perfection. So much so that I promptly cooked it again four days later after my family devoured the first pan. My version uses Gouda for its melting point (I know it isn’t Southwest, but it works!) and a few less spices. It also all gets thrown together in a baking dish and reheats perfectly for meal prep or busy families! I hope you love it! 

Your Ingredients for this Southwest Chicken Pasta Bake

  • 16 ounces penne pasta
  • Olive oil 
  • ¾ cup diced red pepper 
  • ¾ cup diced onion 
  • ½ tablespoon garlic 
  • 3 cups cooked, cubed or shredded chicken 
  • 1 can black beans, rinsed
  • 2  10 ounce cans diced tomatoes with chiles (or 1 can diced tomatoes and 1 can chiles)  
  • 1 cup heavy cream 
  • 8 ounces Gouda, hand shredded 
  • ½ teaspoon salt 
  • Pinch of red pepper flakes
  • ½ teaspoon cumin 

Your Steps to Southwest Chicken Pasta Bake 

First, you may not believe me, but do this. Rather than boil the pasta, fill a pot with HOT, salted water. Put the uncooked pasta in the pot and stir. While you are prepping everything else, let the pasta sit and soak up the water, stirring every once in a while. It will absorb the moisture without having to worry about over cooking it! Once it goes in the oven, it will cook the rest of the way without absorbing the moisture from your bake! (If you don’t believe me, you can totally just boil the pasta to al dente, but don’t say I didn’t share this great tip that I learned from The Food Lab by J. Kenji López-Alt)

Anywho…

Preheat the oven to 350 degrees F. While the pasta is soaking (or cooking), heat a large pan over medium heat. Add olive oil once hot and then add the onion and pepper. Cook down until soft, about 8 minutes. Add the garlic and cook just a bit more. Remove from the pan and add to a large bowl with rinsed beans, cooked chicken, and tomatoes. Mix well. 

Heat the same pan back up over medium heat (less dishes!). Add the heavy cream, salt, red pepper flakes, and cumin. Once the cream is warm, slowly stir in the Gouda a small bit at a time, allowing it to melt before adding more. Remove from heat and stir in the drained pasta. 

Combine the coated pasta and the chicken mixture. Stir well. Once combined, layer into a large baking dish, cover with foil, and bake for 30 minutes until warmed all the way through. Option to remove the foil 5 minutes before the bake time is over.

All the veg.
With the chicken!
Pasta is ready!
Mix it up!
Get ready to bake!
Serve it up!

Southwest Chicken Pasta Bake

This Southwest Chicken Pasta Bake is full creamy, cheesy goodness with the perfect balance of chicken, beans, and tomatoes, all baked together with Gouda for a melt-in-your-mouth experience.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course dinner
Cuisine American, Southwest
Servings 8

Equipment

Ingredients
  

  • 16 ounces penne pasta
  • Olive oil
  • ¾ cup diced red pepper
  • ¾ cup diced onion
  • ½ tablespoon garlic
  • 3 cups cooked cubed or shredded chicken
  • 1 can black beans rinsed
  • 2 10 ounce cans diced tomatoes with chiles or 1 can diced tomatoes and 1 can chiles
  • 1 cup heavy cream
  • 8 ounces Gouda hand shredded
  • ½ teaspoon salt
  • Pinch of red pepper flakes
  • ½ teaspoon cumin

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Add HOT water a stock pot. Heavily salt it and place the pasta the in the hot water. Stir periodically. (See note)
  • While the pasta is soaking (or cooking), heat a large pan over medium heat. Add olive oil once hot and then add the onion and pepper. Cook down until soft, about 8 minutes. Add the garlic and cook just a bit more.
  • Remove from the pan and add to a large bowl with rinsed beans, cooked chicken, and tomatoes. Mix well.
  • Heat the same pan back up over medium heat. Add the heavy cream, salt, red pepper flakes, and cumin. Once the cream is warm, slowly stir in the Gouda a small bit at a time, allowing it to melt before adding more. Remove from heat and stir in the drained pasta.
  • Combine the coated pasta and the chicken mixture. Stir well. Once combined, layer into a large baking dish, cover with foil, and bake for 30 minutes until warmed all the way through. Option to remove the foil 5 minutes before the bake time is over.

Notes

Rather than boil the pasta, fill a pot with HOT, salted water. Put the uncooked pasta in the pot and stir. While you are prepping everything else, let the pasta sit and soak up the water, stirring every once in a while. It will absorb the moisture without having to worry about over cooking it! Once it goes in the oven, it will cook the rest of the way without absorbing the moisture from your bake! (If you don’t believe me, you can totally just boil the pasta to al dente, but don’t say I didn’t share this great tip that I learned from The Food Lab by J. Kenji López-Alt)
Keyword black beans, chicken, meala prep, pasta, pasta bake, penne pasta, Sonora chicken, tomatoes
Tried this recipe?Let us know how it was!

Looking for other future family favorites?

I have tons of recipes on my cooking page, but might I suggest some favorites from our house?!

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!

Jess2 Comments

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

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
sourdough discard crackers

Sourdough Discard Crackers

“They are PERFECT”-My big kiddo, after trying these sourdough discard crackers. And let me tell you, he can be hard to please. 

My big kid is a snack cracker, granola bar, banana eating junkie. He’s an athlete and in middle school and I swear he never stops eating. What I am trying to say is he knows his snacks. So when I gave these crackers a go last week and they weren’t perfect, he certainly let me know they were lacking. But I wasn’t about to give up. 

The following weekend, I gave it another go. I changed the salt and the nutritional yeast and let the dough chill for an hour. I baked them at a higher temperature. And when they came out and my family gave them a try, the response was pretty dang positive. 

The Mr: “I’ll take more of those please.” 

My Little One: “He can’t have them all. Can I have a plate?”

My Big Kiddo: “They are PERFECT.”

I hope your family loves them as much as we did! If you have never used nutritional yeast before, it can be found in the baking aisle. It is yellow and flaky and gives a cheese like flavor without the cheese. I like to use Bragg Nutritional Yeast.

These crackers are such a great way to use up that sourdough discard and you can have crackers in under 2 hours. How great is that?!

Ready to start creating? Let’s go! 

Your Ingredients

  • 200 grams sourdough discard, room temp (ish. If you forget to pull it from the fridge, that’s okay too!)
  • 5 tablespoons butter, mostly melted
  • 1 teaspoon of salt, divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Your Steps to Sourdough Discard Crackers 

In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate  Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well. Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour. 

Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt. 

Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more.  Allow crackers to cool and then store in an airtight container (If you can keep your hands off of them!)

All mixed up (minus the flour)
Just chilling.
Get it as thin as you can!
Cut after a few minutes of baking.
Pull the crispy ones and let the others bake.
Crackers and wine? Yes please!

Sourdough Discard Crackers

Got excess sourdough discard? Don't worry, transform it into sourdough discard crackers! These tasty treats will satisfy your snack cravings!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 26 minutes
Chill Time 1 hour
Course Appetizer, Snacks
Cuisine American
Servings 4 servings

Equipment

Ingredients
  

  • 200 grams sourdough discard room temp
  • 5 tablespoons butter mostly melted
  • 1 teaspoon of salt divided
  • 1 ½ – 2 tablespoons nutritional yeast
  • ¾ cup whole wheat flour

Instructions
 

  • In a medium bowl, melt butter nearly all the way. Allow to cool just a bit before stirring in the sourdough discard. I like to use a fork to incorporate. Sprinkle in ½ teaspoon salt and nutritional yeast. Stir well.
  • Add the flour and stir with the fork until well combined. Knead just a couple turns. Then wrap the dough in plastic wrap and chill for an hour.
  • Meanwhile, preheat the oven to 375 F. Once the dough has finished chilling, place on a large piece of parchment paper. Sprinkle with just a bit of flour on the rolling pin and roll as thin as you can (about 1-2 mm). Sprinkle with remaining ½ teaspoon salt.
  • Place on a baking sheet and bake for 5-8 minutes. Remove and score the crackers with a pizza roller. Place back in the oven for an additional 10 minutes. Inevitably, the edges will bake quicker than the inside. I like to pull the crispy outside ones and then back it another 4-8 minutes, checking to pull other crispy ones and returning to bake a bit more. Allow crackers to cool and then store in an airtight container.

Notes

Other herbs and spices can certainly be mixed in as well. Sticking with just the salt and nutritional yeast will give a cracker that tastes very similar to square cheese crackers, but I am certain garlic or rosemary would go well too!
You can skip the nutritional yeast all together and go with an herb cracker! You get to choose!
Keyword crackers, discard recipess, homemade crackers, nutritional yeast, sourdough, sourdough baking, sourdough crackerss, sourdough discard
Tried this recipe?Let us know how it was!

Looking for other snacks or sourdough treats?

Here are some great places to look! Sourdough Adventures and Snacks. Maybe you eat with your eyes. Here are my favorites!

Jess2 Comments

Chewy Granola Bars

As parents of littles, you think they need all the snacks and have to plan on packing multiple options for them whenever you leave the house. Then you get to teens and pre-teens and suddenly the abundance of snacks you THOUGHT was a lot looks like a drop in the hat compared to what you need for the big kids. My goodness, do we go through the granola bars at our house; so much so that I was inspired to play with the idea of a homemade chewy granola bar. 

I have a couple other granola bars that I have created (Check out these almond joy bars and simple baked granola bars), but these are more crunchy than not and my kiddos much prefer chewy granola bars. 

What I think is a secret ingredient/step to these granola bars is the thin layer of dark chocolate spread on the parchment before pressing the bars into the baking pan. When looking at recipes across the Internet, the main complaint of a chewy granola bar is that it doesn’t stay together. This layer of chocolate helps give the little bit of support needed to hold the bars together. And I mean, who doesn’t love a little extra chocolate? 

While these bars are rather thick, you can certainly press them into a larger pan to make them thinner. You may need a bit more melted chocolate than what I have measured here and the baking time will decrease. Bake them a bit too long? They just won’t be chewy anymore, but they will still be delish! 

Let’s start creating! 

Your Ingredients

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar 
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla 
  • ½ cup mini chocolate chips 
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips 
  • ½ tablespoon coconut oil 

Your Steps to Chew Granola Bars

Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside. 

In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt. 

Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more. 

In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so. 

Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more. 

The parchment paper allows you to pull all the bars out of the pan.  This will help prevent them from breaking apart. Store at room temperature in an airtight container.

Mix the dry and melt the creamy!
Stir it in!
Get that chocolate base.
Press it into the pan.
Cut it up!
Serve it up!

Chewy Granola Bars

These quick to come together chewy granola bars are perfect as a snack between meals, after school, or for busy individuals on the go!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 18 minutes
Course Breakfast, Snacks
Cuisine American
Servings 12 bars

Equipment

Ingredients
  

  • 4 cups old fashioned oats
  • ½ cup whole wheat flour
  • ½ cup flax meal
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup brown sugar
  • ½ cup coconut oil
  • ½ cup creamy peanut butter
  • ½ cup maple syrup
  • 1 teaspoon vanilla
  • ½ cup mini chocolate chips
  • ⅓ cup chopped nuts
  • ¾ cup dark chocolate chips
  • ½ tablespoon coconut oil

Instructions
 

  • Preheat the oven to 325 degrees F. Prepare a 9 by 13 inch baking dish by spraying with non-stick cooking spray and then lining with parchment paper (or foil, but then spray the foil with cooking spray as well). Set aside.
  • In a large mixing bowl, combine the oats, flour, brown sugar, flax meal, baking soda, and salt.
  • Combine the ½ cup coconut oil and peanut butter in a small bowl. Microwave for 30 seconds or so, just to melt it when you stir to combine. Stir in the maple syrup and vanilla. Pour into the dry mixture and stir well to fully combine. Add the mini chocolate chips and chopped nuts. Stir once more.
  • In a small bowl, add the dark chocolate chips and ½ tablespoon coconut oil. Place in the microwave and heat in 30 second increments, stirring in between, until melted. Use a spatula to spread the chocolate in the prepared pan, bringing the chocolate up the sides about ½ inch or so.
  • Press the oatmeal mixture into the pan, making sure to be firm doing so. Bake in the preheated oven for 18-20 minutes. Be sure to cut into the bars as soon as they come out of the oven. I like to do this with a bench scraper (like this one!). Allow to cool and then cut into bars once more.
  • The parchment paper allows you to pull all the bars out of the pan. This will help prevent them from breaking apart. Store at room temperature in an airtight container.
Keyword chocolate, chocolate and peanut butter, granola bar, granola bars, homemade granola bars, oatmeal, peanut butter
Tried this recipe?Let us know how it was!

Looking for other after school snacks?

Let me give you a few recommendations of favorites around our house!

JessLeave a comment

Easy Cassoulet

Over a year ago, I was flipping through my classic Red Betty Crocker Cookbook for my Instagram  collab  “one book, three recipes” when I stumbled on their version of “Easy Cassoulet.” I went on to read that cassoulet is a traditional French dish that is slow cooked over many hours and has been elevated over the years to be a staple dish. That was essentially the opposite of the recipe I was reading as this dish cooked up in under 10 minutes but I gave it a try!

It had about 5 ingredients and may have been one of the quickest meals I threw together since the protein was kielbasa (a quick cook) and it called for all canned items or frozen vegetables. Surprisingly, it was tasty and my big kiddo told me it tasted like something I’d cooked before, perhaps food from New Orleans? That made sense as New Orleans has a rich French heritage. 

Immediately, I had the idea to play with the recipe and make it my own. Find a happy medium between Betty’s 5-10 minute dish and what my research told me was a traditional cassoulet, taking upwards of 12 hours of time to create (there’s beans to soak, you know!). Is this totally authentic? Nope. But is it a take that is accessible to tons of families as a comforting meal that can come together pretty quick with minimal work? Absolutely. 

I strive to share meals that bring families together, are full of nutrient dense ingredients, are primarily from scratch, and taste dang good. And I think this does just that! Now let’s get cooking! 

Your Ingredients 

  • 1 green pepper, diced (about 1 ¼ cup)
  • 3 stalks celery, diced (about ¾ cup) 
  • 1 onion, diced (about 1 cup) 
  • 2 cloves garlic, minced 
  • 2 cans cannellini beans, one rinsed and drained
  • 2 cans diced tomatoes, undrained
  • 1 teaspoon dried thyme 
  • 1 ring sausage, sliced thin (kielbasa if you like it mild, Andouille if you like a kick) 
  • ½-1 teaspoon pepper 
  • Salt, to taste 
  • 2-3 slices of stale crusty bread, for breadcrumbs (1 ¾ cup crumbs total) 
  • Olive oil 

Your Steps to Easy Cassoulet

Preheat the oven 350 degrees. Prepare a 9 ½ by 11 baking dish with cooking spray. Set aside. 

In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more. 

To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour. 

Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.

Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal! 

Soften those vegetables.
Stir in the sausage and tomatoes
Add in the beans.
Ready to bake!
Let’s eat!

Tools of the Trade

There are a few items you’ll want for this dish and so many that you can make with recipes I have here on Jess in the Kitchen. I am a sucker for Pyrex (although I wanted to use a dish my son gifted me for these pictures!) and a small food processor is perfect for the bread crumbs!

Easy Cassoulet

While a traditional cassoulet takes hours to cook, this easy cassoulet, full of hearty vegetables, beans, and sausage, can be put together in 15 minutes and on the table in under two hours. Comfort food at its finest!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Course dinner, Main Course
Cuisine French
Servings 8 servings

Equipment

Ingredients
  

  • 1 green pepper diced (about 1 ¼ cup)
  • 3 stalks celery diced (about ¾ cup)
  • 1 onion diced (about 1 cup)
  • 2 cloves garlic minced
  • 2 cans cannellini beans one rinsed and drained
  • 2 cans diced tomatoes undrained
  • 1 teaspoon dried thyme
  • 1 ring sausage sliced thin (kielbasa if you like it mild, Andouille if you like a kick)
  • ½-1 teaspoon pepper
  • Salt to taste
  • 2-3 slices of stale crusty bread for breadcrumbs (1 ¾ cup crumbs total)
  • Olive oil

Instructions
 

  • Preheat the oven 350 degrees. Prepare a 9 by 11 baking dish with cooking spray. Set aside.
  • In a large saucepan, heat a tablespoon of olive oil over medium heat. Add green pepper, celery, and onion. Cook until softened and onion is translucent, about 8 minutes. Add pepper, garlic, and thyme, cooking just a minute more.
  • To the pan, add diced tomatoes and sliced sausage. Cook until hot. Stir in beans (one can rinsed and drained, one not). Once the mixture is heated through, carefully pour into the prepared baking dish. Cover with foil and bake for one hour.
  • Meanwhile, tear the crusty bread into about one inch pieces and place in a food processor. Pulse until rough bread crumbs have been created. Make enough to measure 1 ¾ cup worth of crumbs.
  • Once the dish has baked for an hour, remove from the oven, top the mixture with bread crumbs and some drizzle of olive oil (A spray with olive oil spray would work too!). Bake an additional 20 minutes, until the bread crumbs are golden brown. Serve up with some additional crusty bread and a salad for a complete meal!
Keyword bakes, beans, breakfast sausage, casseroles, cassoulet, comfort food, kielbasa, white beans
Tried this recipe?Let us know how it was!

Looking for other dinner inspiration?

Check out my cooking page for all sorts of ideas, or maybe try one of my favorites below!

JessLeave a comment