Vegetarian Game Day Recipes - Cookie and Kate

7-Layer Dip

Kathryne Taylor — Thu, 19 Sep 2024 21:34:37 +0000

Meet the best 7-layer dip I’ve ever had. I’ve sampled my fair share of them, and wow, this recipe is the winner! Every layer is delicious on its own and builds on the last. The end result is creamy and cheese, of course, but it’s also perfectly balanced. Fresh avocado, jalapeño, cilantro, green onion and salsa offer fresh and bright flavors that cut through the cheddar cheese, sour cream and refried beans.

Store-bought ingredients yield great results, so you don’t have to turn on the stove to make this one. Each layer contains a fun little surprise, like a splash of salsa in the refried beans to loosen the texture and a burst of freshness from jalapeño in the sour cream. All seven layers come together quickly, too, so you can enjoy your appetizer after about twenty minutes of assembly.

Bring this 7-layer dip to your next watch party. Football season is in full swing (go Chiefs!), and I’ll make this recipe again this weekend. I’ve enjoyed the leftovers for lunch, so you don’t need a big occasion to make this recipe. I hope you love it as much as I do.

How to Make 7-Layer Dip

Here are the seven layers that comprise this dip recipe. Once they all come together, you’ll see why this is the best seven-layer dip recipe!

1) Refried beans

Mix refried beans (canned or homemade) with a splash of salsa to loosen up the texture and some cumin to boost the flavor. Adding salsa ensures that your tortilla chips can easily scoop the bean layer. (Broken chips in dip are the worst!) If you’re choosing store-bought refried beans, I like Amy’s brand.

2) Guacamole

We’re making simplified guacamole rather than going all out with my best guacamole recipe. Mash two avocados with lime juice, half of a chopped fresh jalapeño, and salt. Easy enough.

3) Sour cream

To take your sour cream’s flavor up a notch, stir in the rest of the chopped jalapeño and season it to taste with salt. Yum. I borrowed this idea from Ali Slagle of The New York Times, and it takes the flavor up a notch.

4) Salsa

Whether you’re using my quick and easy red salsa recipe or store-bought, drain off some excess liquid in a mesh colander over the sink. This step takes just a few seconds and ensures that the salsa layer doesn’t water down your dip.

5) Cheddar cheese

Freshly-grated cheese only, please! Pre-grated cheese is coated with powder to prevent clumping, which dulls the flavor and texture.

6) Pickled jalapeños or black olives

I love the spicy pop that pickled jalapeños add to this recipe. Black olives are standard on seven-layer dip, but why? Pickled jalapeños are more complementary. If you’re sensitive to spice, choose black olives for a similar briny flavor.

7) Green onions & cilantro

Thinly sliced green onions and fresh cilantro finish this layered dip with welcome fresh flavor. They bring this dish to life! If you dislike cilantro, you can skip it, but I love it.

Watch How to Make 7-Layer Dip

Serving Suggestions

Serve this seven-layer dip with tortilla chips on game days and bring it to casual gatherings—your friends will be thrilled! If you make my homemade red salsa for this recipe, which is ready in under 10 minutes, you’ll have some extra to serve alongside the layered dip.

Given this recipe’s Tex-Mex flavors, this dip will be a beautiful accompaniment to other Tex-Mex and Mexican dishes. Here are a few main dishes to serve with it:

For cocktails, try my Skinny Margarita, Ranch Water Cocktail or Paloma Cocktail. For a non-alcoholic option, make Refreshing Hibiscus Mocktails. Cheers!

More Delicious Dips to Make

Here’s a small sampling of the dip recipes available on Cookie and Kate. For a larger spread, choose one of these!

Please let me know how your layered dip turns out in the comments. I love hearing from you and hope you enjoy this one as much as I did.

7-Layer Dip

Author: Cookie and Kate
Prep Time: 20 minutes
Total Time: 20 minutes
Yield: 12 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

Make the ultimate 7-layer dip! This notoriously creamy, cheesy dip tastes fresh and irresistible when you follow these simple steps. Store-bought ingredients yield great results. The recipe yields about 12 servings (about 6 to 7 cups of dip total).

Ingredients

1 can refried beans (15 to 16 ounces) or 2 cups homemade refried beans*
1 ¼ cups mild red salsa, divided
1 teaspoon ground cumin
2 medium ripe avocados
2 tablespoons lime juice (from about 1 lime)
1 medium jalapeño, seeds and ribs removed and finely chopped (about 2 tablespoons)
Fine salt, to taste
1 cup sour cream
6 ounces freshly grated Cheddar cheese (about 1 ½ cups)
⅓ cup drained pickled jalapeño peppers, roughly chopped, or 1 small can (2.25 ounces dry weight) drained sliced black olives
⅓ cup thinly sliced green onions (about 2 to 3)
⅓ cup fresh cilantro leaves
Tortilla chips, for serving

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Instructions

In a bowl, stir together the refried beans, ¼ cup salsa, and cumin. Spread the mixture across the base of an 8-inch square baking dish.
In another bowl, use a large fork to mash the avocado. Add the lime juice, half of the chopped jalapeño, and ¼ teaspoon salt, then stir until combined. Spread the mixture evenly on top of the beans.
In another bowl, stir together the sour cream and the remaining jalapeño. Season it with a pinch or two of salt, to taste. Spread the sour cream over the beans.
Pour the remaining salsa into a mesh colander over the sink to release the excess moisture. Spread the salsa over the mixture.
Sprinkle the cheese all over, followed by the drained jalapeños, green onions, and cilantro. Serve with tortilla chips.

Notes

*Homemade refried beans: After making the homemade version, you’ll have about ½ cup extra refried beans. Use it all for an extra-beany dip! You can also save it as a protein booster for an upcoming meal or enjoy it on the side with chips.

Make it dairy free/vegan: Substitute vegan sour cream and omit the cheddar cheese.

Nutrition

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.

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Americano Cocktail

Kathryne Taylor — Fri, 12 Jul 2024 20:23:42 +0000

The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing weekend afternoon sipper. The Americano is a unique spritz that strikes the elusive balance between bitter and sweet. This cold, bubbly drink is lovely on a hot day, yet the complex, warming flavors are equally welcome before Thanksgiving supper.

Americano cocktails are made with Campari, sweet vermouth and club soda. If you love a Negroni, this drink is right up your alley. The Americano is served in a taller glass with club soda instead of gin, and the Negroni is actually a derivative of the Americano. Don’t write off this cocktail if you don’t like Negronis, though (I don’t!). It’s like a Negroni light, and you can adjust it to suit your preferences.

Americano cocktails have nothing in common with Americano coffee, except that they were both popularized by Americans visiting Italy. Apparently, the Americano is based on another drink, the Milano-Torino, which is made with just Campari and Vermouth di Torino. There are several origin stories, and I’m not sure which one is true. All I know is that this is a nice cocktail! I hope you enjoy it.

Americano Cocktail Ingredients

These cocktails require four basic ingredients plus ice.

1) Campari

Campari is a vibrant red amaro. The brand describes the flavors as “Pleasantly bitter with a velvety aftertaste. Intense notes of orange, herbs and wood.” Look for Campari near the liqueurs or other amaros at the liquor store.

2) Sweet vermouth, like Dolin

Sweet vermouth is dark red or brown, not clear. Dolin is my favorite brand for Americanos. It’s not as sweet as others like Carpano Antico.

Vermouth storage tip: Vermouth is wine, so it will go bad with time like all wines do (but will keep longer than a regular bottle, thanks to the brandy). Opened bottles of vermouth will keep well in the refrigerator for one to two months.

3) Club soda

Club soda provides some fizzy dilution. Any unflavored sparkling water will work, though I love Fever Tree or Topo Chico for their plentiful small bubbles.

4) Slice of fresh orange

A slice of orange offers a burst of fresh, familiar orange flavor and aroma. Don’t skip it. To maximize the orange flavor, you can gently run the peel of the orange around the edge of your glass before dropping it in.

How to Make an Americano Cocktail

Americanos are such an easy cocktail to make. You don’t need a cocktail shaker or any bartending experience.

To make one, fill a tall glass with ice. Pour in equal parts of Campari and sweet vermouth, then add a big splash of club soda. Gently stir with a spoon, then add a slice of orange. Enjoy.

Watch How to Make an Americano Cocktail

How to Adjust Your Americano Cocktail

The standard ratio is equal parts Campari and sweet vermouth. But who’s to say that you can’t tweak the recipe to your liking?

Make it less bitter

Campari’s bitter notes can take some getting used to. You can reduce the bitterness by using less Campari or balance it with extra sweet vermouth.

Make it less boozy

As written in the recipe below, the Americano cocktail is equally strong as a 1 1/2-ounce drink made with 80-proof liquor like vodka, gin, or tequila. To lower its alcohol content, use more club soda and less Campari and vermouth. Try just 1/2-ounce or 1-ounce each of the Campari and vermouth for a low-alcohol drink.

What to Serve with Your Americano

The Americano is commonly served as an aperitivo. Italian aperitivos are designed to stimulate the appetite before a meal. These cocktails are typically somewhat bitter, carbonated and more dry than sweet.

Serve your Americano cocktails with Italian or generally Mediterranean-flavored appetizers. Campari is bitter, and salty, sweet, creamy or fatty foods will take the edge off. You can’t go wrong with a cheese board.

Here are simple options that pair well:

Olives, Easy Tapenade or Kalamata White Bean Dip
Crusty bread Baked Goat Cheese or burrata (perhaps with olive oil or good jam)
Caponata with Crostini
Caprese Skewers or Mediterranean Tomato & Feta Dip
Fresh fruit, such as grapes, oranges and strawberries

More Fizzy Cocktails to Enjoy

Love the Americano? Here are a few more cocktail recipes I think you’ll appreciate.

Please let me know how you like your Americano cocktail in the comments! I’m always eager for your feedback.

Americano Cocktail

Author: Cookie and Kate
Prep Time: 3 minutes
Total Time: 3 minutes
Yield: 1 drink
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review

The Americano cocktail is a fizzy, bittersweet drink with Italian origins. It’s the perfect aperitivo before dinner or a refreshing sipper on a warm day. Recipe yields 1 drink.

Ingredients

1 ½ ounces Campari
1 ½ ounces sweet vermouth, like Dolin
2 ounces club soda*
1 slice of orange, for garnish

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Instructions

Fill a tall glass with ice. Pour in the Campari and sweet vermouth, then gently pour the club soda into the glass at a 45-degree angle to preserve the bubbles.
Gently stir with a spoon, and garnish with a slice of orange. Serve at once.

Notes

Make it lighter: For a lower-alcohol drink with a lighter flavor, use 1 ounce or less each of the Campari and vermouth.

Club soda recommendations: James Bond insists on Perrier, but I prefer Fever Tree or Topo Chico for the plentiful bubbles.

Nutrition

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Kalamata White Bean Dip

Kathryne Taylor — Thu, 20 Jun 2024 19:17:11 +0000

This Kalamata olive-flavored white bean dip is the recipe you didn’t know you needed. Sure, it’s not the most appetizing-looking appetizer out there, but it’s delicious and easy to make. It’s a nice alternative to hummus and a lovely way to savor Kalamata olive flavor without feeling overwhelmed by the saltiness.

This recipe was inspired by an appetizer we ordered at Lidia’s, a local Kansas City restaurant owned by renowned chef Lidia Bastianich. Some white bean dips are downright unappetizing—they can be gloppy, too salty, or flavorless—but not this one. The Kalamata olives lend welcome richness in both texture and flavor.

To make this recipe, you’ll need just a few basic ingredients—white beans (I used Cannellini, but Great Northern would also work), pitted Kalamata olives (plus a splash of brine), olive oil, salt and pepper, and an optional sprinkle of fresh basil. You’ll find serving suggestions and the full recipe below.

This white bean dip is a great impromptu recipe to whip together when guests are on their way. I’m always scrambling before guests arrive, so I like to have a repertoire of easy recipes that I can pull together in no time. This one is a winner! I hope you’ll bookmark it to make soon.

How to Serve Kalamata White Bean Dip

Make a platter with whatever you have on hand—try crostini or a loaf of crusty bread, pita chips or toasted pita wedges, or crudités like carrots, cucumber and bell pepper.

For a full spread, treat it like a cheese plate—add cheese, nuts and fresh fruit. Add another dip, if you’d like. Here are more Mediterranean-style dips that would be lovely accompaniments:

You could also serve it with a fresh salad, like my Mediterranean Bean Salad, Easy Tomato Salad or Fattoush Salad with Mint Dressing.

Watch How to Make White Bean Dip

Please let me know how your dip turns out in the comments! I love hearing from you.

Kalamata White Bean Dip

Author: Cookie and Kate
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 1 3/4 cups
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

Whip up this white bean dip with Kalamata olives! It easy to make with pantry ingredients and tastes delicious. The sprinkle of fresh basil is optional. Recipe yields about 1 ¾ cups of dip.

Ingredients

1 can (15 ounces) cannellini or Great Northern beans, rinsed and drained, or 1 ½ cups cooked beans
1 tablespoon Kalamata olive brine
⅔ cup pitted Kalamata olives, well-drained
1 clove garlic, roughly chopped
Tiny pinch of fine salt
3 tablespoons olive oil, plus more for serving
10 twists of freshly ground black pepper
Optional garnish: A couple of fresh basil leaves, very thinly sliced
For serving: Crostini, pita chips, crusty bread, or crudités like carrots, cucumber and bell pepper, for serving

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Instructions

Combine all of the ingredients in a food processor. Blend until smooth.
Taste and add another pinch of salt if the flavor needs a boost. Transfer to a serving bowl and top with a light drizzle of olive oil and a sprinkle of basil, if using.
Leftovers will keep well in the refrigerator, covered, for up to 4 days.

Notes

Recipe inspired by Lidia’s, a restaurant in Kansas City owned by Lidia Bastianich.

Nutrition

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Paloma Cocktail

Kathryne Taylor — Thu, 18 Apr 2024 21:46:39 +0000

Love a good paloma? Me, too. The paloma is a delightfully fizzy grapefruit, lime and tequila cocktail hailing from Mexico. If you enjoy a Greyhound, grapefruit margarita or ranch water, this cooling drink is right up your alley.

South of the border, palomas are typically made with grapefruit soda like Squirt or Jarritos, which taste similar to Sprite to me. Up here, bartenders often mix them with fresh grapefruit juice and sparkling water instead. I prefer mine to be less sweet and more citrusy, so I love the made-from-scratch option.

This paloma recipe is made from scratch with basic ingredients. You’ll need tequila, fresh grapefruit and lime, simple syrup (which is very easy to make), and Topo Chico or sparkling water. Make them at home with top-shelf tequila and you’ll enjoy a better paloma for less money than you’d pay a restaurant.

To make this paloma, we’ll shake everything but the Topo Chico in a cocktail shaker filled with ice. Shaking the ingredients together yields the kind of paloma you’d receive at a fancy cocktail bar. It’s a brief step that is worth the extra effort.

Finally, we’ll pour the mixture into a glass filled with ice and top it with Topo Chico to retain all those glorious bubbles. You can watch how it all comes together in the brief video below.

Paloma Ingredients

This paloma cocktail is made with five simple ingredients, plus an optional pinch of salt. Serve it over ice in a highball glass. Here’s what you’ll need to make one:

1) Tequila Blanco

Tequila blanco is key. Tequila blanco is also known as tequila plata, or white or silver tequila in English. Since it’s bottled soon after it’s distilled, it’s generally colorless and offers the purest tequila flavor. Aged tequilas (reposado or añejo) taste smoky and will dominate the citrus flavors, so I don’t recommend them for palomas.

For palomas, I recommend Casamigas, Espalon or Milagro. They’re my top brands for all tequila cocktails. Always choose 100 percent agave tequila so you know exactly what you’re buying. Cheaper tequila mixtos contain a blend of alcohols and additives that can contribute to hangovers.

2 & 3) Fresh Grapefruit and Lime

Fresh-squeezed grapefruit and lime taste better than store-bought juices. The fresh citrus juice cuts the taste of the alcohol. To make one cocktail, you’ll need one small-to-medium lime and half of a grapefruit.

Juicing tips: Quarter the grapefruit and squeeze the juice into a measuring cup. To get the most lime juice from your lime, roll it firmly under your hand against the countertop before slicing. I like to use this citrus juicer to get every last drop, and I squeeze the juice directly into this measuring jigger (affiliate links).

4) Simple Syrup

A small amount of simple syrup brings this cocktail together. It softens the rough edges of the alcohol and citrus and yields a lovely sipper. To make simple syrup, warm equal parts water and sugar (or honey) in a small pan on the stove or a bowl in the microwave. Stir until the sugar dissolves.

5) Topo Chico or Sparkling Water

Topo Chico, with its plentiful tiny bubbles, makes an amazing paloma. Mineragua is another Mexican sparkling water that is equally nice. Otherwise, you can use any unflavored sparkling water or club soda.

6) Teeny Tiny Pinch of Salt

The salt is optional but boosts the overall flavor of the cocktail. Try your drink without it and then with it to taste the difference. Or you can line the rim of your drink with lime juice and salt like you would a margarita.

Watch How to Make a Paloma

Paloma Variations

This cocktail is fantastic as written, but here are some fun ways to change the flavor. Choose one or may two, like a combination of spicy salt and fresh chili pepper.

Make it salty: Line the rim of the glass with lime juice and then salt or Tajín, a Mexican spice blend of chili, lime and sea salt.
Make it spicy: Add one thin round of fresh serrano or jalapeño pepper to the cocktail shaker.
Make it extra refreshing: Add a few cucumber slices to the cocktail shaker.
Make it floral: Substitute St-Germain liqueur or honey simple syrup for the plain simple syrup.
Add vanilla: One drop—no more—of vanilla extract tastes amazing.
Add Aperol: Aperol offers a bittersweet Italian twist that makes the drink bright orange. Since it’s sweet, try 1/2 ounce Aperol and cut the simple syrup in half.
Amp the citrus flavor: Add one to two dashes of Angostura’s orange bitters to the shaker.

Paloma Serving Suggestions

This citrusy Mexican cocktail naturally pairs well with your favorite Mexican and Tex-Mex recipes. For happy hour, serve guacamole, queso or salsa with tortilla chips. For dinner, try enchiladas, tacos or quesadillas.

More Citrusy Cocktails to Enjoy

Paloma Cocktail

Author: Cookie and Kate
Prep Time: 5 minutes
Total Time: 5 minutes
Yield: 1 cocktail
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

This paloma recipe is bright, citrusy and refreshing (and not too sweet). Recipe yields 1 cocktail; you can multiply the ingredients and shake several cocktails at once.

Ingredients

2 ounces silver (blanco) tequila
1 ½ ounces grapefruit juice
¾ ounce lime juice
½ ounce simple syrup
Tiny pinch of salt
Topo Chico or other sparkling water
Thin wedge of grapefruit, for garnish

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Instructions

Fill a cocktail shaker with ice. Pour in the tequila, grapefruit juice, lime juice, simple syrup, the tiniest pinch of salt, and optional bitters. Shake well for 10 to 15 seconds, until the shaker is ice cold. Set aside.
Fill a highball glass with ice. Strain the shaker mixture on top. Top with Topo Chico. Give the drink a gentle stir if the mixture does not appear evenly distributed.
Garnish the drink with a thin wedge of grapefruit. Enjoy.

Notes

Suggested tequila: I like Casamigas, Espolòn and Milagro. Blanco tequila is typical in palomas. Aged tequilas will dominate the citrus notes, so I don’t recommend them.

Measuring tips: You’ll need about ½ grapefruit and 1 small-to-medium lime per drink. If you don’t have a measuring jigger, 2 ounces is ¼ cup, 1 ½ ounces is 3 tablespoons, ¾ ounce is 1 ½ tablespoons, and ½ ounce is 1 tablespoon.

Change it up: If desired, line the rim of your glass with lime juice and salt. For a mellow drink, use 1 ½ ounces tequila. For stronger citrus flavor, add 1 to 2 dashes of Angostura orange bitters (not their regular bitters).

Nutrition

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Crispy Roasted Chickpeas

Kathryne Taylor — Thu, 11 Apr 2024 21:25:58 +0000

Want to roast chickpeas that are actually crispy? You’re in the right place. I’ve cracked the code, and I’m here to share it with you. These roasted chickpeas are a delightful snack rich in protein and fiber. They’re also great sprinkled over hummus and salads.

To be honest, I never loved roasted chickpeas until I learned how to make them this way. They were always just ok—warm and lightly crisp on the outside but unchanged on the inside. They didn’t feel worth the effort when chickpeas warmed on the stove are nice already.

These roasted chickpeas are legitimately so gloriously crisp that they are popcorn-level irresistible. In fact, they’re so crisp throughout that you should serve them with a drink to help wash them down.

The trick is in the method. I found some helpful clues in a New York Times recipe by Colu Henry and tweaked the method from there. It took ten tries to ensure we had landed on the very best technique, and I found several fun flavor variations along the way. Here we go!

How to Make Perfectly Crispy Roasted Chickpeas

You’ll find the full recipe below, but here are the factors that yield super crisp chickpeas.

Pat the chickpeas as dry as possible before baking. Discard any skins that fall off as you pat them dry, but you do not need to spend extra time picking the skins off each chickpea.
Do not add oil or salt yet! Spread the chickpeas across a baking sheet lined with parchment paper (if you want to bake two cans of chickpeas at once, you’ll need to use two baking sheets to avoid overcrowding them).
Roast until the chickpeas are crisp and golden in spots, shaking the pan after every 10-minute interval.
Turn off the oven and let the chickpeas rest in the hot oven for 10 to 15 more minutes. I cannot explain why this works, but it does. The chickpeas are more crisp this way than they are if you bake them for the same length of time.
Finally, transfer the chickpeas to a bowl and stir in olive oil, salt and optional seasonings. Enjoy.

Watch How to Make Crispy Chickpeas

Roasted Chickpea Flavoring Suggestions

While the chickpea flavor shines best in its basic form, you might have fun adding spices. Here are a few options that I enjoyed:

For Indian-inspired flavor, try 1/4 teaspoon curry powder
For Mexican-inspired flavor, add 1/4 teaspoon chili powder plus an optional pinch of cayenne pepper for extra heat
For autumnal flavor, add up to 1/2 teaspoon pumpkin spice blend

Roasted Chickpea Serving Suggestions

Try these roasted chickpeas as an unexpected topping to bulk up familiar salads, like Homemade Caesar Salad, Tabbouleh or Fattoush Salad with Mint Dressing.

Crisp roasted chickpeas offer an interesting contrast over creamy hummus, as you see here. They’re a fun way to dress up store-bought hummus or try them atop my Green Goddess Hummus for an extra-special snack.

Try making a wrap with my Green Goddess Tahini Dip, fresh greens and pickled onions.

Please let me know how your roasted chickpeas turn out in the comments! I love hearing from you.

Crispy Roasted Chickpeas

Author: Cookie and Kate
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Yield: 1 cup
Diet: Vegan

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 9 reviews

These roasted chickpeas are extra crispy! Learn the trick to perfectly crispy chickpeas in this simple recipe, plus flavor variations. Recipe yields 1 scant cup; double if desired (see the special instructions in the recipe notes).

Ingredients

1 can (15 ounces) chickpeas, rinsed and drained, or 1 ½ cups cooked chickpeas
1 tablespoon olive oil
⅛ teaspoon fine salt
Optional seasonings (see note)

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Instructions

Preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. Pat the chickpeas as dry as possible with clean tea towels or paper towels. Discard any chickpea skins that come off readily during this process, but you don’t need to spend time picking them off.
Spread the chickpeas evenly across the prepared baking sheet. Roast them as-is until they’re crisp and golden in spots, shaking the pan after every 10 minutes, about 20 to 25 minutes total.
Give the chickpeas one more little shake, then turn off the oven and leave the chickpeas as-is for another 10 to 15 minutes, checking on them as time goes on to ensure they don’t burn (watch the chickpeas around the edges). This step helps them get extra crunchy and stay that way.
Remove the chickpeas from the oven and transfer them to a low, wide serving bowl. Toss them with the olive oil, salt, and optional seasonings of your choice. Once cooled completely, store them in a sealed bag with the air squeezed out for up to 1 month. Serve them with a drink to help wash them down!

Notes

To double the recipe: Use two baking sheets with one can of chickpeas on each. Bake them on the upper third and middle racks. Halfway through baking, shake the pans and swap their positions. You’ll likely need to bake them for the full 25 minutes and let them rest the full 15 minutes in the oven after that.

Optional seasonings: Try stirring in ¼ teaspoon curry powder, or ¼ teaspoon chili powder plus a tiny pinch of cayenne for extra heat, or ½ teaspoon pumpkin spice blend.

Nutrition

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Baked Goat Cheese

Kathryne Taylor — Thu, 04 Apr 2024 19:18:39 +0000

Friends coming over? Make this baked goat cheese! It’s warm, creamy, tangy but lightly sweetened with honey, and a touch savory.

This irresistible appetizer comes together quickly in a food processor with simple ingredients. We’ll whip the goat cheese with cream cheese, honey, garlic and seasonings. Once baked, this dip is your favorite restaurant-level delicious.

I modeled this recipe after the lovely goat cheese dip at Rye, a restaurant in Kansas City. We visited a couple of times to research the French Blond Cocktail (reportedly Taylor Swift’s favorite!) and I remembered how much I love their goat cheese appetizer.

I asked about the ingredients and came home determined to recreate it. I’ve simplified the ingredients a bit, but this dip is just as nice. I hope you’ll try it!

How to Make Baked Goat Cheese

You’ll find the full recipe below. Here’s a brief preview with additional notes:

1) Blend until whipped

In a food processor, combine goat cheese, a lesser amount of cream cheese, honey, garlic, and basic seasonings—salt, pepper and optional red pepper flakes.

The goat cheese and cream cheese will blend just fine even if they’re coming straight from the refrigerator, but the blending process is smoother and quieter if those ingredients have come to room temperature beforehand. This dip is made predominantly with goat cheese (10 ounces), but a small amount of cream cheese (2 ounces) yields a significantly more luscious and creamy dip.

2) Transfer to a baking dish

Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. We used a small cast iron skillet for these photos, which was barely large enough. Pyrex or stoneware baking dishes also work well.

3) Drizzle and bake

Before baking, drizzle the dip all over with a little more honey. Bake on the upper rack for 13 to 15 minutes until the top is lightly golden.

4) Drizzle and serve

Give the hot dip at least five minutes to cool before serving. Drizzle it once again with honey, and serve as desired.

Baked Goat Cheese Serving Suggestions

This baked goat cheese recipe is an easy, impromptu appetizer. It’s the perfect recipe to make when friends are on their way and your refrigerator is low on fresh produce. It’s also a great starter for almost any special dinner, from traditional to Mediterranean feasts.

Serve your goat cheese with a vehicle for dipping. Try toasted slices of sourdough bread, pita chips or toasted pita wedges. For a gluten-free option, try sturdy crackers or carrots cut on the diagonal.

For a full appetizer spread, serve with fresh berries, crudités like carrot or cucumber, olives or tapenade, or nuts. You could serve this dip with a fresh salad for contrasting textures—try my Easy Tomato Salad or Roasted & Raw Carrot Salad with Avocado.

More Creamy Dips to Enjoy

Please let me know how your baked goat cheese turns out in the comments! I love hearing from you.

Baked Goat Cheese

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 7 reviews

This creamy, honey-swirled baked goat cheese recipe is easy to make at a moment’s notice! Recipe yields a scant 2 cups, enough for 4 to 6 appetizer servings.

Ingredients

10 ounces goat cheese
2 ounces cream cheese
1 tablespoon honey, plus 2 teaspoons more for drizzling, divided
1 small-to-medium garlic clove, cut into several pieces
¼ teaspoon fine salt
10 twists of freshly ground black pepper
⅛ teaspoon red pepper flakes, to taste (optional)
For serving: Crusty sourdough or crostini or toasted pita wedges, berries, olives or tapenade, etc.

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the upper third of the oven.
In a food processor, combine the goat cheese, cream cheese, 1 tablespoon of the honey, garlic, salt, pepper, and red pepper flakes (if using).
Process until the mixture comes together completely and is lightly whipped, about 2 minutes, pausing to scrape down the sides and base as necessary. The mixture will ball up in the food processor and eventually smooth out. If in doubt, process a little longer.
Taste, and adjust as necessary—add another pinch of red pepper flakes for more heat, or another teaspoon or two of honey if you’d like it sweeter (we will drizzle it with more honey next, so the finished dip will be a little sweeter than you’re tasting now).
Transfer the dip to a small oven-safe baking dish with a 3- to 4-cup (1 quart) capacity. Spread it evenly across the base of the dish, with some texture remaining on top. Drizzle it with 1 teaspoon of additional honey.
Bake the dip on the upper rack for 13 to 15 minutes until the top is lightly golden in places, and bubbling and puffed around the edges. Drizzle it with another teaspoon or so of honey, and let it cool for about 5 minutes (it’s hot). Serve with your desired accompaniments.

Nutrition

The post Baked Goat Cheese appeared first on Cookie and Kate.

Veggie Black Bean Enchiladas

Kathryne Taylor — Fri, 15 Mar 2024 17:00:26 +0000

These vegetarian enchiladas are a hearty and satisfying dinner. Make them on a weeknight and you’ll enjoy leftovers for lunch the next day. Or make it on the weekend and invite friends over to make a party out of it! You could make a double batch and freeze the extras—you’ll find freezing instructions below.

You’ll love the fresh filling in these enchiladas, made of sautéed bell pepper, broccoli, onion, spinach, black beans and warming spices. These enchiladas are nicely cheesy, but not overwhelmingly cheesy like many restaurants make them.

This enchilada recipe has become quite popular since I published it nearly eight years ago. I used my spinach artichoke enchiladas as a blueprint and covered them with my go-to homemade enchilada sauce, of course. They’re just fantastic and I hope you’ll give them a try, if you haven’t already.

If you’ve never made enchiladas before, you can do it! You’ll find a detailed recipe, step-by-step photos, and an instructional video below.

How to Make Vegetable Enchiladas

This recipe isn’t the quickest dinner option (enchiladas never are), but it is totally worth the effort. Here’s a basic rundown with some notes and variations.

You’ll start by making my red enchilada sauce, a simple, pantry-friendly recipe using dried spices and vegetable broth. It has an amazing depth of flavor! If you want to change it up, you could use my green enchilada sauce instead, which is made from salsa verde (jarred is fine).

Then, you’ll sauté red onion, bell pepper, broccoli and spinach. Broccoli is an uncommon ingredient in enchiladas, but I love it here. If you’re hesitant and want a more neutral flavor, substitute cauliflower instead. Cumin and a small amount of cinnamon (yes, cinnamon!) ramp up the flavor.

Once the vegetables are done cooking, we’ll transfer them to a bowl and add drained black beans, plus a small amount of cheese and a splash of enchilada sauce for flavoring. Then we’ll assemble the enchiladas, drizzle the remaining sauce, sprinkle with cheese, and bake until golden. If you want extra cheesy enchiladas, you could double the cheese (use a full 8 ounces).

This recipe calls for flour tortillas. I like to use whole wheat for some extra flavor and fiber. Corn tortillas are more traditional, but my mom always used flour tortillas in her enchiladas when we were growing up, so I used flour. If you’d like to use corn tortillas, you certainly can. You’ll need more than 8 of them, likely 12. Gently warm them in the microwave or one at a time on the stovetop before using (otherwise, they might break when rolling).

Watch How to Make Vegetarian Enchiladas

How to Freeze These Enchiladas

You can make these enchiladas as directed and freeze them instead of baking them. I also tried baking and then freezing them, but it was more work with no payoff. To help minimize freezer burn, refrigerate the dish until fully chilled (about four hours), then cover tightly and freeze fully.

Use a freezer-safe dish, like this Pyrex dish. I’ve successfully used Pyrex baking dishes straight from the freezer to the oven. Beware there’s always a slight risk that the dish could break.

Once frozen, they will keep for up to six months in the freezer. Frozen foods technically never go bad when the freezing environment is perfectly consistent, though they generally taste better when consumed sooner.

To bake the frozen enchiladas, first ensure that the exterior of the baking dish is dry by wiping it with a towel—this helps avoid shocking the glass. Bake as directed in the recipe below, then cover the dish snugly with parchment paper or aluminum foil and bake until it is fully cooked through and bubbling, probably about 45 minutes total or longer (covering the dish prevents it from becoming too browned). Enjoy!

Serving Suggestions

These enchiladas are a well-rounded main dish offering vegetables, greens, whole grains and protein. If you’re hosting friends, perhaps start with guacamole or salsa with chips. For cocktails, try fresh-squeezed margaritas or ranch waters.

Here are some side dishes that would be lovely with these enchiladas:

Esquites (Mexican Street Corn Salad)
Fresh Herbed Avocado Salad
Mexican Green Salad with Jalapeño-Cilantro Dressing (or a simplified version of it)
Simple Healthy Slaw

More Veggie-Packed Main Dishes

Craving more hearty vegetarian meals with Mexican flavors? Here are a few of my favorites:

Black Bean Sweet Potato Enchiladas
Epic Vegetarian Tacos
Fajita Veggie & Halloumi Bowls
Roasted Veggie Enchilada Casserole
Vegetarian Stuffed Peppers
Sweet Potato, Poblano, and Black Bean Enchiladas in my cookbook, Love Real Food

Please let me know how these veggie enchiladas turn out for you in the comments! I’m always so eager to hear from you.

Veggie Black Bean Enchiladas

Author: Cookie and Kate
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hour
Yield: 4 servings
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 651 reviews

Amazing vegetarian enchiladas stuffed with black beans, broccoli, bell pepper and spinach, topped with homemade red sauce. My favorite enchilada recipe! Recipe yields 8 enchiladas, enough for about 4 servings.

Ingredients

2 cups homemade enchilada sauce
2 tablespoons olive oil
1 cup chopped red onion (about 1 small red onion)
1 red bell pepper, chopped
1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
1 teaspoon ground cumin
¼ teaspoon ground cinnamon
5 to 6 ounces baby spinach (about 5 cups, packed)
1 can (15 ounces) black beans, drained and rinsed, or 1 ½ cups cooked black beans
1 cup shredded Monterey Jack cheese, divided
½ teaspoon fine salt, to taste
Freshly ground black pepper, to taste
8 whole wheat tortillas (about 8 inches in diameter)
Handful of chopped cilantro, for garnishing

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Instructions

Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third. Lightly grease a 9 by 13-inch pan with olive oil or cooking spray.
In a large skillet over medium heat, warm the olive oil until simmering. Add the onions and a pinch of salt. Cook, stirring often, until the onions are tender and translucent, about 5 to 7 minutes. Add the broccoli and bell pepper, stir, and reduce heat to medium-low. Cover the skillet and cook, stirring occasionally, for about 8 to 9 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
Add the cumin and cinnamon to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted.
Transfer the contents of the pan to a medium mixing bowl. Add the drained beans, ¼ cup cheese and a drizzle of enchilada sauce (about 2 tablespoons). Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
Assemble the enchiladas: Pour ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 to 6 minutes, until sufficiently golden and bubbly.
Remove from oven and let the enchiladas rest for 10 minutes (they’re super hot!). Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately. Leftovers will keep well for up to 4 days in the refrigerator, covered.

Notes

Recipe adapted from my spinach artichoke enchiladas.
Make it vegan: You could just skip the cheese altogether and still end up with awesome enchiladas. For some extra creaminess, you might top them with sliced avocado or a drizzle of vegan sour cream.
Make it gluten free: Substitute certified gluten-free “flour” tortillas, or use corn tortillas (they’re smaller than my 8″ tortillas, so you might need more than 8 tortillas). If you use corn tortillas, gently warm them together in the microwave or individually on the stove before you try to roll them up, or they might break.

Nutrition

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Fajita Veggie & Halloumi Bowls

Kathryne Taylor — Tue, 27 Feb 2024 22:32:03 +0000

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and cilantro-lime rice. This recipe makes an amazing vegetarian dinner! I’m so excited to share this recipe with you and hope the photos speak for themselves. This vibrant meal is almost too delicious for words to capture.

The bowls are a very abstract take on Mexican fajitas, which typically feature strips of bell pepper and onion cooked with steak, served with tortillas and toppings on the side. These roasted fajita veggies offer similar flavor and texture.

Halloumi cheese hails from Cyprus, an island country in the Mediterranean—far, far away from Mexico! I love halloumi because it offers a salty, creamy, chewy and almost meat-like texture once roasted. I’ve used it in place of bacon to make vegetarian BLTs. Conveniently, the veggies and cheese roast in the oven simultaneously on separate pans.

While you can absolutely serve these components with tortillas, I felt that the flavors shined more over black beans and cilantro-lime rice. The recipe for that component comes from my cookbook, Love Real Food. Try the Grilled Veggie Skewers with Avocado Chimichurri Sauce on page 160 once it’s grilling weather outside!

How to Make Fajita Veggie and Halloumi Bowls

This recipe requires several components, all simple to make. It’s an orchestrated dinner with time in between to work on the next component, and it’s 100 percent worth the effort. You’ll find the full recipe below, but here’s how it comes together.

Preheat the oven and bring a large pot of water to boil over high heat for the rice.
Slice the peppers and onion into strips, keeping the chunks of onion intact as best you can. Drizzle them with with olive oil and sprinkle with spices, then bake them on the middle rack for 15 minutes.
Once the pot of water is boiling, pour in the rice. Let it boil for 30 minutes. Then, drain the rice and return it to the pot, covered, to steam while we prepare the rest. (This method yields perfectly cooked brown rice, every time).
Meanwhile, on another baking sheet, drizzle the halloumi with olive oil and sprinkle it with optional chipotle powder (for smoky flavor and some heat).
Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. When you do that, place the pan of halloumi on the top rack.
After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle for even cooking. Continue baking the cheese and peppers until they’re golden on the edges, about 5 more minutes.
While the peppers are hot out of the oven, drizzle lime juice on top. To finish the rice, fluff it with a fork, then stir in chopped cilantro, lime juice, and salt. Gently stir in the black beans.
Assemble the bowls and enjoy.

Watch How to Make These Veggie Bowls

Serving Suggestions

This recipe is a well-balanced meal on its own. Depending on your preferred composition, you might end up with some extra beans and rice leftover like I did. The leftovers are great with crispy fried eggs, hot sauce and avocado.

For an appetizer, try tortilla chips with this Creamy Avocado Dip or my quick red salsa (or this chipotle salsa variation for smoky flavor).

For cocktails, you can’t go wrong with my favorite margaritas. Or if you love mezcal, try the Fresh Mezcalitas. For bubbly refreshment, make Ranch Waters or Classic Mojitos.

If you’d like to serve this dish with a green salad, try my Mexican Green Salad with Jalapeño-Cilantro Dressing, or make a simplified version of it.

More Recipes to Enjoy

If you love this recipe, I highly recommend these Mexican-inspired meals as well:

Please let me know how your bowls turn out in the comments! I love hearing from you.

Fajita Veggie and Halloumi Bowls

Author: Cookie and Kate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 4 bowls
Diet: Vegetarian

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 25 reviews

These hearty bowls feature roasted fajita veggies and halloumi cheese over beans and rice. This recipe is an amazing vegetarian dinner! Recipe yields 4 hearty bowls or 6 medium bowls.

Ingredients

Bell peppers and onion

3 bell peppers (red, orange or yellow)
1 medium red onion
2 tablespoons olive oil
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon fine salt
10 twists of freshly ground black pepper
2 tablespoons lime juice

Halloumi

½ pound or more* halloumi cheese
½ tablespoon olive oil
¼ teaspoon chipotle powder or smoked paprika (optional, for heat)

Rice, beans, and toppings

1 cup long-grain brown rice or brown basmati rice, rinsed well
2 tablespoons chopped fresh cilantro
2 tablespoons lime juice
½ teaspoon fine salt
1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black beans
Topping suggestions: Fresh cilantro, sliced avocado or dollops of guacamole, halved cherry tomatoes, sour cream

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Instructions

Preheat the oven to 425 degrees Fahrenheit. Line two large, rimmed baking sheets with parchment paper. Bring a large pot of water to boil over high heat for the rice.
Slice the peppers and onion into ½-inch wide long strips, keeping the chunks of onion intact as best you can.
Place the peppers and onion on one prepared baking sheet. Drizzle them with the olive oil, chili powder, cumin, garlic powder, salt and pepper (save the lime juice for later). Toss until all of the ingredients are lightly coated, then arrange them in an even layer across the pan. Rearrange any single onion pieces from the outer edges to the interior of the pan, as they tend to burn otherwise. Bake the peppers and onions on the middle rack for 15 minutes.
Once the pot of water is boiling, pour in the rice. Give the mixture a brief stir and let it boil for 30 minutes, reducing the heat if necessary to prevent overflow. Drain the rice, return it to the pot, cover, and let it rest for 10 minutes off the heat.
Meanwhile, lightly pat the halloumi dry. Slice the halloumi lengthwise into pieces ¼ to ½ inch thick, then cut or tear the slabs into small, bite-sized pieces about 1-inch long. On the remaining baking sheet, drizzle the halloumi with ½ tablespoon olive oil and sprinkle all over with the optional chipotle powder. Toss until lightly coated, and arrange them in an even layer.
Once the timer goes off for the peppers, remove them from the oven, stir and redistribute. Again move any single onion pieces to the middle, then return the baking sheet to the oven. When you do that, place the pan of halloumi on the top rack.
After 10 minutes, stir and flip the cheese, moving any browning pieces more toward the middle. Return it to the oven for up to 5 more minutes, keeping a close eye on it as the cheese tends to brown quickly toward the end. Continue baking the pepper mixture until the peppers and onions are tender and deeply caramelized. They are typically done around the time that the halloumi is finished.
While the peppers are hot out of the oven, drizzle the lime juice on top and stir to combine. Season to taste with additional salt and pepper.
To finish the rice, fluff it with a fork, then stir in the cilantro, lime juice, and salt. Add the black beans and gently stir to combine. Cover until you’re ready to serve.
To assemble, divide the rice between four bowls, followed by the pepper mixture and cheese. Finish with any desired toppings, and enjoy warm. Leftovers keep well in the refrigerator, covered, for up to 4 days.

Notes

*Halloumi quantity: The halloumi I buy is typically sold in sealed packages that are roughly ½ pound in weight. If possible, find one that’s on the upper end closer to 0.6 pounds (10-ish ounces) so you have plenty of cheese.

Make it dairy free/vegan: You could omit the halloumi and double the beans for more protein. Or, while it’s definitely not the same thing, you would likely enjoy my baked tofu in place of the halloumi. Add chipotle powder or smoked paprika (see recipe for quantities) for some spice. For a different dairy-free option, replace the cheese with crispy fried eggs.

Nutrition

The post Fajita Veggie & Halloumi Bowls appeared first on Cookie and Kate.

Thumbprint Cookies

Kathryne Taylor — Wed, 14 Feb 2024 18:05:17 +0000

These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Using almond flour makes them gluten free and extra delicious! They’re tender and buttery with a pop of sweetness in the center. Make these irresistible cookies for any special occasion, or just because.

This thumbprint cookie recipe is honestly so easy to make. You don’t need a mixer. You don’t need to wait for perfectly softened butter. You don’t need to chill the dough before baking. The dough comes together so quickly and rolls so easily that this recipe would be a fun baking project with kids. If you don’t typically bake with almond flour, this recipe is absolutely worth buying the bag.

Thumbprint cookies are particularly fun and versatile because you can change the flavor and the color of the centers by your choice of jam. These treats are perfect for the holidays, like Valentine’s Day (I suggest raspberry or strawberry filling), Easter (try several jams for a fun color mix), Independence Day (perhaps raspberry and blueberry), and Christmas (anything red).

For those with special diet considerations, I’ll point out that this recipe happens to be gluten free and egg free. You can make it dairy free and vegan by substituting coconut oil for the butter (see recipe notes). It’s also partially naturally sweetened with maple syrup. Of course, the recipe is not nut free due to the almond flour, but it might be just the cookie you’ve been searching for.

I’ve been perfecting this recipe over the past couple of months. I’m just so excited to share it with you! I hope it becomes a go-to recipe for you, too.

Almond Flour

Use fine blanched almond flour for this recipe. Bob’s Red Mill, King Arthur and Whole Foods 365 brands yield great results for these cookies. Almond flour or meal made with whole almonds (not blanched/including the skins) will yield a more rustic texture with untraditional flavor. I don’t recommend those types.

To measure your almond flour, use a kitchen scale if you have it! I’ve included gram measurements in the recipe below. I strongly recommend weighing almond flour versus using measuring cups. Even when using the same scooping technique (spooned and leveled), we’ve found big differences between measurements—even more so than with regular wheat flour.

If you don’t have a kitchen scale, whisk your flour in the bag before measuring to smooth out any lumps. Then, use a big spoon to spoon flour into the cups, leveling off the top with a knife.

Butter

We’ll use unsalted butter to maintain full control over the salt level. Melt the butter in the microwave or on the stove, just until it’s melted (not excessively hot).

Maple Syrup

This cookie dough is naturally sweetened with maple syrup, which imparts very subtle maple flavor. Always use real maple syrup, not the artificial kind.

Vanilla Extract & Salt

A little bit of vanilla lends some additional flavor to this cookie recipe. If you want to lean into the almond flavor, you could also add up to 1 teaspoon almond extract. Fine salt enhances all of the flavors.

Sugar

Rolling the dough balls in granulated sugar does two things. First, it offers some light sweetness in each bite. Second, it offers some additional texture, which is especially welcome on days two and three after baking since the cookies soften a bit with time. You can omit the sugar here, but I recommend it for cookies that really taste like a treat! (They are still not too sweet.)

Jam or Preserves

Use jam or preserves of your choice. Any fruity flavor should taste good. Consider that the color of the jam will become slightly darker during baking. I used Bonne Maman’s Raspberry Preserves, which yields amazing flavor and a beautiful color. You could use more than one variety of jam, alternating between cookies, for different colors and flavors within one batch! Here’s a fun Bonne Maman four-pack of jams or cute mini sampler pack—both would leave you with a lot of extra jam.

Here are a few tips and an instructional video!

This recipe is easy to make, especially when you have the right tools. You can bake the full batch of cookies at once on this large baking sheet (affiliate link)—I use these half sheets all the time for roasting vegetables, too. The rim is helpful so the cookies don’t slide off.

To scoop the cookies, use your smallest cookie scoop or measure about 2 teaspoons’ worth of dough with measuring spoons (that’s two-thirds of one tablespoon). If you make your cookies any larger than specified, your yield will be reduced and the cookies will need a little more time in the oven.

Gently roll the cookies between your palms to minimize any lines or cracks in the dough. Roll them both before and after you roll the dough balls in sugar. This dough is very easy to work with.

Use a small, round measuring spoon or your thumb to slowly press downward and make a well for the jam. Contrary to the name of the cookies, I have better luck with the measuring spoon than my thumb!

Stir your jam well before using. If the jam is too firm to work with, gently warm it in the microwave for a few seconds, just until it’s easy to stir.

Then, fill the well with no more than 1/2 teaspoon jam. Too much, and the jam might seep over the edge during baking. Baking the cookies with the jam in place helps dehydrate the jam a bit, which concentrates the flavor and helps the jam set even further.

Lastly, spend a minute smoothing any cracks around the edges of the cookies before baking, which is quick and easy to do with your finger. The cracks will become more pronounced during baking, so it’s best to minimize them beforehand.

Watch How to Make Thumbprint Cookies

More Cookies & Treats to Try

Gluten-Free Cookies

Here are a few more cookie recipes that just happen to be gluten free.

Almond Flour Treats

If you’re enjoying almond flour like I am, try these almond flour recipes.

Please let me know how your recipe turns out in the comments! I love hearing from you.

Thumbprint Cookies

Author: Cookie and Kate
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 24 cookies
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 13 reviews

These thumbprint cookies offer classic shortbread flavor with dazzling jam centers. Almond flour makes them gluten free and extra delicious! Recipe yields 22 to 24 small cookies.

Ingredients

2 ¼ cups (191 grams) fine blanched almond flour, spooned and leveled
6 tablespoons (80 grams) unsalted butter, melted but not overly hot
¼ cup (80 grams) maple syrup
1 teaspoon vanilla extract
¼ teaspoon fine salt
2 tablespoons sugar, for rolling
6 tablespoons jam or preserves of choice (raspberry recommended), well stirred

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Instructions

Preheat the oven to 350 degrees Fahrenheit. Line a large, rimmed baking sheet with parchment paper to ensure that the cookies don’t stick to the pan.
In a medium mixing bowl, combine the almond flour, melted butter, maple syrup, vanilla extract, and salt. Stir until the dough is uniformly blended and smooth.
Pour the sugar into a small bowl and set it aside. Use a small cookie scoop (size 70 portioner) or scoop 2 teaspoons of the dough with measuring spoons. Gently roll the dough into a ball between your palms. Drop the ball into the bowl of sugar and roll it around until lightly coated all around. Gently roll it into a ball once more and place it on the cookie sheet. Repeat with the remaining dough, keeping the balls about 2 inches apart.
To make indentions for the jam, use the rounded back of a teaspoon or your thumb to gently press an indentation in the center of each cookie dough ball. If the dough cracks around the edges, take the time to gently smooth it back together. Fill each indentation with a level ½ teaspoon of jam (no more!). If the jam is too firm to work with, gently warm it in the microwave for a few seconds, just until it’s easy to stir.
Bake the cookies for 13 to 15 minutes, until they start to turn lightly golden around the edges.
Remove the cookies from the oven. Let the cookies cool on the pan for 10 minutes before transferring them to a rack to cool completely. Store these cookies in an airtight container at room temperature, ideally in a single layer, for up to 7 days. They become a little more tender as time goes on, so I wouldn’t suggest shipping these.

Notes

Make it dairy free/vegan: Replace the butter with an equal amount of just-melted coconut oil. Unrefined coconut flavor will impart some coconut flavor; use refined coconut oil if you don’t want to taste coconut. If you are following a vegan diet, be sure to choose vegan sugar and jam.

Nutrition

The post Thumbprint Cookies appeared first on Cookie and Kate.

Cheesy Smashed Broccoli

Kathryne Taylor — Wed, 31 Jan 2024 16:54:39 +0000

Here’s a fun take on roasted broccoli! Regular roasted broccoli is forever and always one of my go-to side dishes, but this cheesy smashed broccoli recipe takes it up a few notches in the flavor and texture departments. Smashing the broccoli tenderizes it and provides a flatter surface for loading up with cheese. The method is slightly more involved, naturally, but it’s not too fussy.

Basically, we roast the broccoli until tender, smash it, top it with Parmesan cheese, and bake it for a few more minutes. The broccoli is tender, craggy and golden with crispy bits around the edges where the cheese meets the pan. A little sprinkle of red pepper flakes (optional) and a squeeze of lemon juice ramp up the flavor.

The results are not super crisp like French fries, but they’re nearly French fry-like in irresistibility. I have to stop myself before I eat the whole batch!

If you are a broccoli lover, this recipe is most certainly for you. If you have any broccoli-averse family members, this recipe might win them over. Serve it with dinner tonight?

How to Make Smashed Broccoli

Most recipes suggest steaming the broccoli until tender, then smashing and roasting it. I found it works just as well to roast the broccoli until tender, then smash it directly on the pan. This streamlined method saves a pot!

You’ll find a short video and the full recipe below. Here’s a brief rundown with tips:

Line your large, rimmed baking sheet with parchment paper. You must use parchment paper for this recipe to prevent the cheesy bits from sticking to the pan.
Take care when cutting your florets. Ultimately, the florets should be about 2 to 3 inches wide and 1 inch thick or less.
Toss the broccoli with olive oil, salt, onion powder and garlic powder. These simple seasonings offer a ton of flavor.
Roast until the broccoli is easily pierced through by a fork, about 20 minutes. In the meantime, find a sturdy, heavy, flat-bottomed jar or glass to smash the broccoli with. I prefer to use a working jar for this purpose.
Smash each broccoli until the stems splay out, then slide the jar forward to release the broccoli. Distribute the cheese over each floret and sprinkle the pan with red pepper flakes (optional) and black pepper. Be sure to use hand-grated Parmesan to avoid any additives that could interfere with melting.
Bake until the cheese is nicely melted and turning golden around the edges. For a final blast of flavor, drizzle the broccoli with lemon juice. Serve while warm!

Watch How to Make Smashed Broccoli

More Irresistible Broccoli Recipes

Here are just a few of the top broccoli recipes on the blog.

Broccoli Cheese Soup
Favorite Broccoli Salad
Lemony Broccoli, Chickpea & Avocado Pita Sandwiches
Parmesan Roasted Broccoli with Balsamic Drizzle
Perfect Roasted Broccoli (check out the variations, too)

Please let me know how your smashed broccoli turns out in the comments! I love hearing from you.

Cheesy Smashed Broccoli

Author: Cookie and Kate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 to 6
Diet: Gluten Free

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews

This smashed broccoli recipe is an irresistible riff on regular roasted broccoli! It’s cheesy and tender, and makes a great snack or side dish. Recipe yields 4 to 6 side servings.

Ingredients

1 bunch of broccoli (about 1 ½ pounds) or 16 ounces broccoli florets
1 ½ tablespoons extra-virgin olive oil
Scant ½ teaspoon fine salt, more to taste
½ teaspoon garlic powder
½ teaspoon onion powder
2 ounces (¾ cup) finely grated Parmesan cheese
¼ teaspoon red pepper flakes (optional, for a kick)
Freshly ground black pepper
1 to 2 teaspoons fresh lemon juice, to taste

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Instructions

Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the cheese from sticking (parchment paper is key for this recipe!).
To prepare the broccoli, cut the florets generously, using some stems to keep the little guys intact. First, trim the stalk, then find a natural separation, then cut and turn and find another natural separation, and ultimately the florets should be about 2 to 3 inches wide and 1 inch thick or less. You might need to halve the really big florets to make this work.
Place the broccoli florets on the prepared baking sheet. Drizzle the olive oil over the broccoli and sprinkle with the salt, garlic powder and onion powder. Toss until evenly coated (if you don’t have enough oil to lightly coat it all, add another small splash). Arrange the broccoli in an even layer across the baking sheet.
Roast the broccoli for 18 to 21 minutes, until the stems are easily pierced by a fork, then place it on a stable heat-safe surface. Use a sturdy, flat-bottomed jar or glass to smash each piece of broccoli, to the point that the stems splay out a bit. It works best to smash and then slide the jar forward to release the broccoli.
Once each floret has been smashed, arrange them evenly across the pan again. Distribute the cheese over the broccoli, trying to center the cheese on each smashed broccoli. Sprinkle with red pepper flakes, if using, and a few twists of freshly ground black pepper.
Bake until the cheese is melted and the cheese on the pan is turning golden, about 5 to 7 minutes. Drizzle the lemon juice all over the warm broccoli, and promptly serve while warm. Leftovers will lose their crispness over time but will keep in the refrigerator, covered, for up to 4 days.

Notes

Make it dairy free/vegan: Omit the Parmesan and finish the dish with a hearty sprinkle of Easy Vegan Parmesan Cheese.

Nutrition

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Vegetarian Game Day Recipes - Cookie and Kate

7-Layer Dip

How to Make 7-Layer Dip

1) Refried beans

2) Guacamole

3) Sour cream

4) Salsa

5) Cheddar cheese

6) Pickled jalapeños or black olives

7) Green onions & cilantro

Watch How to Make 7-Layer Dip

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7-Layer Dip

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Americano Cocktail

Americano Cocktail Ingredients

1) Campari

2) Sweet vermouth, like Dolin

3) Club soda

4) Slice of fresh orange

How to Make an Americano Cocktail

Watch How to Make an Americano Cocktail

How to Adjust Your Americano Cocktail

Make it less bitter

Make it less boozy

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Americano Cocktail

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Kalamata White Bean Dip

How to Serve Kalamata White Bean Dip

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Kalamata White Bean Dip

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Paloma Cocktail

Paloma Ingredients

1) Tequila Blanco

2 & 3) Fresh Grapefruit and Lime

4) Simple Syrup

5) Topo Chico or Sparkling Water

6) Teeny Tiny Pinch of Salt

Watch How to Make a Paloma

Paloma Variations

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Paloma Cocktail

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Crispy Roasted Chickpeas

How to Make Perfectly Crispy Roasted Chickpeas

Watch How to Make Crispy Chickpeas

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Crispy Roasted Chickpeas

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Baked Goat Cheese

How to Make Baked Goat Cheese

1) Blend until whipped

2) Transfer to a baking dish

3) Drizzle and bake

4) Drizzle and serve

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Baked Goat Cheese

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