Baked Banana and Blueberry Oatmeal

There are essentially two kinds of runners. Those running 'fasted' and those running 'feasted'. Fasted runners generally don't eat anything before a run, while feasted runners have learned how to best fuel their bodies with food prior to lacing up. Having a sensitive stomach, I tend to be a fasted runner because I haven't found a food that won't betray me (if you know, you know). Honestly, not having anything in my stomach hasn't necessarily served me well. However, that has now changed as I have found a nutrient dense breakfast that's not only incredibly delicious but has been the fuel I never knew my body loved. I have my Instagram friend @marmilious to thank for this. Little did she know that her Instagram post for this healthy, scrumptious Baked Banana and Blueberry Oatmeal finally turned me into a 'fueled' runner. Not a runner or morning walker? No worries. Because this easy to make, heart healthy baked oatmeal makes for a great start to any day.

With its' dense, moist, cake-like texture this Baked Banana and Blueberry Oatmeal is a very satisfying meal. And because it can also be made ahead of time and quickly reheated in the microwave, it makes for a perfect grab and go kind of meal.

What makes this Baked Banana and Blueberry Oatmeal the perfect breakfast or pre-run/walk meal is that it's loaded with all natural ingredients. Peanut butter, bananas, blueberries, honey, eggs, milk, oatmeal, Kosher salt and cinnamon come together to create the kind of baked oatmeal even non-oatmeal lovers will come to love. The ripe bananas and honey serve as natural sweeteners, thus eliminating the need for any processed sugar. The oatmeal, bananas and peanut butter are a complex carb combination intended to keep you full but without giving you that 'too full for comfort' feeling. Lastly, the milk, eggs and peanut butter bring much needed protein. I mean, really. Starting your day with THIS baked oatmeal will have you living your best life!

Ever since I was lucky enough to be given my friend Marla's recipe, I have made this Baked Banana and Blueberry Oatmeal three times now in the last three weeks. Here's what I learned in making it several times. Very ripe bananas, the kind you generally use when making banana bread, make a difference. Using more rather than less fresh blueberries makes it even more delicious. While I haven't yet swapped out the blueberries for blackberries or made a blueberry/blackberry version, but more than likely I will in the weeks ahead. Because I am now addicted to this Baked Oatmeal. All because a friend so generously shared one of her recipes with me.

You have the option of baking the oatmeal in either generously buttered individual ramekins or in an 8" x 8" pan. Personally, I prefer making them in the ramekins as they make the perfect individual serving. Additionally, I think it also makes for a great presentation when you are making breakfast and/or brunch for your family.

Did I mention how easy this Baked Banana and Blueberry Oatmeal is to make? Other than bowls, measuring tools, a whisk, a fork, a spatula and either ramekins or a baking pan, it doesn't require any special equipment. It's the kind of breakfast you make when either at home or on vacation. For those of you who love to meal prep for the week, this Baked Banana and Blueberry Oatmeal is made for you! Lastly, it's the ideal breakfast for all of you "love to be fueled' runners and/or walkers out there. 

Okay, what are you waiting for? You too need this crave worthy Baked Banana and Blueberry Oatmeal in your life!

Recipe

Baked Banana and Blueberry Oatmeal

Makes 6 servings

Ingredients

2 medium-large sized very ripe bananas (approximately 340g)

1 cup whole milk

2 large eggs

1 teaspoon vanilla

1/2 cup (125g) creamy peanut butter

2 Tablespoons (38g) honey

2 1/2 cups (225g) old fashioned oats

1 teaspoon baking powder

1/4 to 1/2 teaspoon cinnamon

1/4 teaspoon Kosher salt

1 to 1 1/2 cups fresh blueberries (or fresh blackberries)

Maple syrup for serving, optional but good

Directions

1. Generously butter 6 eight-ounce ramekins or an 8"x 8" baking pan. Set aside.

2. Preheat oven to 350 degrees F.

3. In a medium sized bowl, mash the bananas well. Add in the eggs, honey, vanilla and peanut butter. Whisk until well combined.

4. Pour and whisk in the milk.

5. Stir in the baking powder, Kosher salt, cinnamon, and oats.

6. Gently fold in the blueberries.

7. Divide the mixture evenly between the 6 ramekins or pour into the baking pan. 

8. Bake for 30-35 minutes or until the mixture has puffed up slightly and is lightly golden on top. Remove from the oven.

9. Enjoy immediately with some maple syrup. OR Cool to room temperature. Cover and chill. Reheat in the microwave when ready to eat. Note: The Baked Banana and Blueberry Oatmeal will be good, if well wrapped, for up to 5-6 days in the refrigerator. 

Notes: (1) Highly recommend using 1 1/2 cups of fresh blueberries. (2) I baked the oatmeal in ramekins, so I had individual servings. (3) Replaced the Old-Fashioned Oats with Gluten Free Old-Fashioned Oats to make this gluten free.

Grand Tetons, September 2024

Caramelized Shallot and Onion Dip

 

When it comes to onion dips, homemade is always better than store bought. And always better than the semi-homemade version where you stir a packet of a soup or dip mix into a mixture of mayonnaise and sour cream. Up until recently, I would have told you an onion dip made only with caramelized onions was the best kind of onion dip. As is sometimes the case here on the blog, I am about to tell you something different. Who amongst us has never shifted their opinion? An onion dip made with both shallots and onions is the most 'beautilicious', richly indulgent, best-ever onion dip! It's with 99.9% certainty that I will hold steadfast to that opinion! You can hold me to it!

The flavor profile of shallots might best be described as a cross between a sweet onion and garlic. They are more delicate and milder than an onion and less pungent than garlic. When caramelized they take on a bit of sweet flavor. Which explains why an onion dip made with both caramelized shallots and onions is a umami flavor bomb! 

There is a 4-1 shallot to onion ratio in this dip. When shopping for shallots look for larger-sized ones, ones almost the size of a small lime. If you can only find smaller ones, then create small clusters of the shallots until it closely resembles a small lime. Small onions are often hard to find, so use half of a medium onion in this recipe. Cutting both the shallots and onions to about an 1/8" inch thickness is made easier if you use a mandolin. Additionally, it ensures your slices are even.

Caramelizing the shallots and onions is a 'slow process'. Sauteed in melted unsalted butter over low heat, it can take up to 35 minutes to perfectly caramelize them. You know you have superbly caramelized shallots and onions when they get to a deep, rich, golden-brown color and have a soft, jammy kind of texture. Low and slow is your caramelization mantra.

Destined to be the centerpiece of any appetizer table, this Caramelized Shallot and Onion Dip begs for a sturdy potato chip. But potato chips aren't the only things it can be served with. An assortment of vegetables, crackers, and/or grilled bread pair exceptionally well with this ultra creamy, sinfully addictive, delicious dip. 

If you are looking to impress your family and friends, this Caramelized Shallot and Onion Dip can be made year-round. Serve it at your next gathering and I am pretty certain you will have everyone asking you for the recipe.

Recipe 

Caramelized Shallot and Onion Dip

Makes 2 cups

Ingredients

4 Tablespoons unsalted butter

4 large sized shallots, skins removed and sliced very thin (see notes)

1 small or half of one medium sized yellow onion, skin removed and sliced very thin (see notes)

2 Tablespoons light brown sugar, firmly packed

Kosher salt

2 garlic cloves, minced

8 ounces (226g) cream cheese, room temperature

1/2 cup (115g) mayonnaise (i.e., Hellmann's)

1/4 cup (60g) sour cream

1 Tablespoon + 1 teaspoon freshly chopped chives

1/2 teaspoon Kosher salt

1/4 teaspoon black pepper

Potato Chips, sliced vegetables, crackers, and/or grilled bread for serving

Directions

1. In a medium sized saucepan or cast-iron pan, melt the butter over low heat.

2. Add in the sliced shallots, sliced onions, brown sugar and a generous pinch of Kosher salt. Cook over low heat, stirring occasionally, until the shallots and onions are caramelized (the color should be a rich golden brown). Cooking time will be somewhere between 25 and 35 minutes.

3. Add in the minced garlic and cook for one additional minute.

4. Remove from the heat. Transfer to chopping board. Allow to cool slightly and then coarsely chop. 

5. In a medium sized bowl, cream the cream cheese until smooth (no lumps). Add in the mayonnaise and sour cream. Beat until very creamy (about 2-3 minutes).

6. Add in the slightly cooled onions/garlic, the chives, 1/2 teaspoon Kosher salt and 1/4 teaspoon black pepper. Use a spatula to mix thoroughly.

7. Transfer mixture to a serving bowl. Garnish with some chives and a light sprinkle of black pepper. Serve immediately. Or cover and store in the refrigerator until ready to serve. If chilled, remove from the refrigerator at least 30 minutes before serving. Stir well then top with the garnishes. If the mixture has thickened considerably loosen with another tablespoon of mayonnaise.

8. Store any leftover dip (covered) in the refrigerator for up 5-6 days. But it will most likely be gone before then.

Notes: (1) When buying shallots look for ones the size of small limes. (2) Cut the shallots and onions to about a 1/8 inch thickness. Using a mandolin makes cutting easy and creates even slices. (3) Recipe inspired by the Caramelized Shallot Dip shared by Erin French in her cookbook "The Lost Kitchen Volume 2: Big Heart Little Stove). (4) There is one other onion dip on the blog. You can find the link to the French Onion dip here.

Pot Roast with Carrots and Parsnips

 

Exactly one year ago my life changed. The unexpected passing of my husband completely altered what the last 46 years of my life had been. These past twelve months have taught me much about grief, forced me to find the strength to be resilient, shifted some of my thinking and some of who I was, played havoc with my emotions, discovered joy (even if fleeting) and grief are not mutually exclusive, and tested my sense of bravery. For someone who never loved carnival rides, imagine feeling as if you are riding a roller coaster where someone forgets to let you off. For those of you who have experienced a significant loss, you know all too well that the grief journey isn't the same for everyone. Mine may be different than yours, but we are all still linked by loss. As I have shared much about my life on this blog, I thought this was important to share with you as well. Thank you for allowing me to get real with you, for trying to get comfortable living with the uncomfortable.

In many ways this post pays homage to my husband, the meat and potatoes lover. Without a doubt he would have given this Pot Roast with Carrots and Parsnips a rating of 9.9. And why not a 10? Well mostly because he got a kick out of seeing my reaction to a 'less than 10' rating. However, there were unspoken ways of me knowing how much he loved something I made even if he held back on giving it a 10. A cleaned plate, second helpings, and no leftovers after a couple of days were the more obvious, immediate tell-tale signs. There were also more obscure signs. The sometimes spoken, sometimes unspoken ones you learn over the course of being married for forty-six years.

The recipe for this Pot Roast with Carrots and Parsnips is a mash-up of a multitude of recipes. It's one deeply layered with flavors and served with mashed potatoes. Onions, carrots and parsnips are the only vegetables used in the making of the Pot Roast. Why mashed potatoes instead of adding potatoes to the Pot Roast? First, it's a personal preference. We loved mashed potatoes in our house. Second, potatoes cooked with pot roast can sometimes get a little mealy, especially if they absorb to much liquid. And lastly, mashed potatoes not only better compliment the rich meat and sauce, but they also add an ambrosial texture to the dish. 

Searing the chuck roast before it cooks for hours is an absolutely critical step to making a mouthwatering pot roast. Seasoning and dredging the roast in flour before searing is an absolutely critical step in developing a savory crust as well as aiding in the thickening of the sauce. In other words, this process adds flavor! 

The liquids used in this pot roast were cognac, red wine and beef broth. Each were added in separately to optimize the flavor of both the meat and the sauce. Fresh thyme, fresh rosemary and bay leaves, a flavor trifecta, were the herbs used. 

Deciding when to add the vegetables to the pot roast is a decision with consequences. Add them too early and the vegetables become mushy. Add them too late and they are under cooked. For a four-pound beef roast, adding the vegetables in after the first 90 minutes of cooking (with 2 hours left) resulted in perfectly cooked carrots and parsnips. They were flavorful and had great texture. So my recommendation is to add them at the 90 minute mark if you are making a 4 pound chuck roast. Or at the 2 hour mark if making a 5 pound roast.

Many recipes for Pot Roast will give you a recommended cooking time, however, I have found using a food thermometer is a much better way to determine doneness. For a pull-apart tender pot roast, I recommend cooking it until it reaches somewhere between 205-210 degrees (F). The meat will have a little more structure at 205 degrees and will be 'more shredable at 210 degrees. So, depending on your plans for serving it, you can decide which temperature works best for you. But I still recommend you also testing it with a fork when you get to this point to confirm its' doneness.

With cooking the roast in only 2 cups of beef broth, you will need to another cup when making the sauce so that you have 'enough' to smother the meat and potatoes. For a smooth, thick sauce I like to make a roux with cornstarch and the hot liquid from the pan. By adding and whisking it in slowly into the pan cooking over low-medium heat on the stovetop, you should end up with a sauce resulting in a great, luscious consistency. If the sauce becomes too thick, add a little more beef stock. Whisking in a tablespoon of butter into the finished sauce makes it glisten! Don't forget to add it in!

I can honestly think of no better dish than Pot Roast with Carrots and Parsnips to serve to those you love. It's the epitome of comfort food, especially in cold weather. Because it has a long cooking time (3 1/2 to 4 hours), it's a Saturday night dinner or Sunday dinner. Served with big bowl of mashed potatoes and a salad, you have the makings of an epic meal. One that should get you accolades. Maybe you would even get a rating higher than 9.9.

If I were making this meal for my husband, the finishing touch would be the Graham Cracker Custard Pie (with or without the meringue topping) for dessert. It was the one thing his paternal grandmother made especially for him. And it remained his lifelong favorite dessert and the only thing he never played around with the rating. It was always a 10. In retrospect, I wish I had made it for him more often. 

Recipe

Pot Roast with Carrots and Parsnips

Serves 8-10

Ingredients

4-5 pound beef chuck roast, let sit out at room temperature for 30 minutes before preparing

4 teaspoons Kosher salt, divided

1 1/2 teaspoons black pepper, divided

All-purpose flour, for dredging the roast

2 Tablespoons olive oil

2 large yellow onions, peeled and cut into 1/4" slices

5-6 garlic cloves, peeled and smashed

3 Tablespoons tomato paste

1 Tablespoon cognac

1 cup red wine (Pinot Noir or Cabernet Sauvignon) Note: I used a Pinot Noir.

3 cups beef stock, divided

5-6 large carrots, peeled and cut diagonally into 2-3 inch pieces (see notes)

3 large parsnips, peeled and cut diagonally into 2-3 inch pieces (see notes)

2 bay leaves

6 sprigs of fresh thyme

2 sprigs of fresh rosemary

2 Tablespoons cornstarch

2-4 Tablespoons of liquid from the pan

1 Tablespoon butter

Mashed Potatoes, for serving

Directions

1. Take the chuck roast out of the refrigerator at least 30 minutes before starting to prepare.

2. Preheat oven to 325 degrees (F).

3. Season both sides of the roast with 3 teaspoons of Kosher salt and 1 teaspoon black pepper. Dredge the roast in the all purpose flour.

4. In a large Dutch oven, heat 2 Tablespoons of the olive oil. Sear the roast on both sides for about 4-5 minutes per side. Remove the meat and place on baking sheet or platter.

5. Add in the onions to the pan. Cook for 5-6 minutes or until softened.

6. Add in the garlic, Cook for an additional minute.

7. Add the tomato paste. Cook for 2 minutes stirring continuously.

8. Add in the cognac. Cook for less than a minute. Note: The alcohol will cook off.

9. Add in the red wine. Cook until the wine is reduced to about 1/4 cup or less.

10.  Add in 2 cups of beef stock, the thyme and rosemary (bundled together with kitchen string), the bay leaves, 1 teaspoon Kosher salt and 1/2 teaspoon black pepper.

11. Place the seared roast back into the Dutch oven. Put the lid on the Dutch Oven and place in the oven. Roast for 90 minutes.

12. At the 90 minute mark add in the carrots and parsnips. Cover the pot and return back to the oven. Continue cooking for another 2 hours or until the meat has reached a temperature of 205-210 degrees (F). The meat should be fork tender and ready to fall apart.

13. Place the meat and the vegetables on a platter while you make the sauce. Note: Cut the meat into slices or large chunks before adding the vegetables to the platter.

14. In a small bowl whisk together 2 Tablespoons of cornstarch and 2-4 Tablespoons of the sauce from the pan until smooth.

15. On medium-low heat add in the remaining one cup of beef stock. Heat for 3-4 minutes. Remove the bay leaves and bundle of herbs. Slowly add in the cornstarch mixture, whisking continuously until the sauce reaches the desired consistency. Then add in one tablespoon of butter to finish the sauce. (Note: The onions will have broken down considerably during the cooking process. Keep them in the pan while you make the sauce.)

16. Pour some of the sauce over the meat but put the majority of the sauce into a gravy boat.

17. Serve immediately with some homemade (or store-bought) mashed potatoes. Swoon and savor.

Notes: (1) Cooking time for a 5 pound roast may be 30 minutes longer. If you have a 5 pound roast, add in the carrots and parsnips at the 2 hour mark. (2) I use the tomato paste in a tube as it is much easier to measure and there is less waste. (3) If you don't have a full bottle of cognac, buy the small airplane sized bottles at your favorite liquor store. (4) I use Kettle and Fire Beef Broth. (5) If my carrot pieces were more than inch in diameter, I cut them half lengthwise. (6) Store any leftovers in the refrigerator. Or create individual meals in freezer proof container and freeze for up 2 months. Thaw and reheat when ready to serve.

Yellowstone and Devil's Tower (May, 2024)

It was on the trip to Yellowstone that Greg finally got his wish to see Devil's Tower.

Monster Cookies - The Valentine's Version

It's been a hot minute since I wondered whether or not I should post another recipe for a cookie. Like a thick, chewy, loaded with flavors, chocolatey cookie having a bit of a whimsical holiday flair to it. But the decision seemed more like a 'no-brainer' rather than a 'labored over' one. With Valentine's Day less than a month away and Valentine's Day merchandise everywhere, I thought a recipe for Monster Cookies made with red and pink holiday milk chocolate M&Ms was one we all needed sooner rather than later. And if you happen to live in a part of the world where winter days are cold, dreary, and gray, what better way to lift your spirits than with an incredibly scrumptious, irresistible colorful cookie. A cookie that is much more than a cross between a peanut butter cookie and an oatmeal chocolate chip cookie. With its' crispy edges and chewy tender center, these Monster Cookies are loaded with a myriad of flavors. Forgive me, but they are seriously, monstrously good!

Do a search for Monster Cookies and you will find many different variations for them. While all monster cookies should have the four core ingredients of peanut butter, oatmeal, chocolate chips and M&Ms, they often have a myriad of mix-ins. Colorful M&Ms are what give the cookies their added monster appeal. These cookies stay true to the four core ingredients, but they also include sweetened shredded coconut, mini-M&Ms (or mini chocolate chips) and butterscotch chips. The combination of all of those ingredients makes for an even thicker, chewier, delicious monstrous cookie! 

I used both regular sized milk chocolate M&Ms as well as mini milk chocolate M&Ms. If you can't find the mini-M&Ms, use mini chocolate chips. If you like an even more peanut buttery flavor use peanut butter filled M&Ms instead of the regular milk chocolate M&Ms.  Using holiday colored M&Ms certainly makes for an even more inviting, beautiful cookie, but the mere presence of even the regular colored M&Ms will still give this cookie it's 'wow' factor. 

The recipe yields 12 monster cookies! Large enough to share or the perfect size to indulge your sweet tooth!

Cookies made with peanut butter can sometimes have the tendency to spread if baked immediately after the dough is assembled. To prevent a significant spread and ensure the cookie will have some heft to it, the dough should be scooped into balls and chilled for at least 24 hours. Although you will get an even thicker cookie if you chill the dough in the refrigerator for 48 hours. Note: You bake half the cookies after 24 hours and the other half after 48 hours to decide for yourself which length of chill time you prefer.

Before baking, sprinkle the cookies with some flaky sea salt as well as press a few more M&Ms into the top of the cookies! Baking time ranges from 16-18 minutes or until the edges are golden (the center may appear to be soft). Allowing the cookie to rest on the warm baking sheet after it's removed from the oven prevents overbaking and ensures the cookies chewy texture.

To get that beautiful bakery look finish to your cookies, use a small glass bowl or large round cookie cutter to round out the edges of the cookies as soon as they come out of the oven. Just as you wouldn't consider going out of the house without at least brushing your hair, rounding out the cookies gives them that same kind of finishing touch. A platter of beautifully rounded cookies will always be the one everyone gravitates towards.

There are several recipes for 'large' sized cookies on the blog using some similar ingredients. There are the Bakery Style Ranger Cookies, Cowboy Cookies, and Butterscotch, Oatmeal and Coconut Cookies, however, the ingredients as well as ingredient ratios in these cookies differ from those. Which means you need to put them on your MUST MAKE list! Other than someone having great powers of restraint, who could possibly resist a cookie made with colorful M&Ms? And, heck, who knew that the addition of M&Ms could make cookie monsters of many of us!

M&Ms have a pretty good shelf life. During the holidays, pick up some extra bags of the colorful holiday M&Ms. A gift of pink and red M&Ms filled Monster Cookies would be fun to give year-round, not just at Valentine's Day.

Recipe

Monster Cookies - The Valentine's Version

Makes 12 monster cookies

Ingredients

1 cup (130g) all-purpose flour

1/4 teaspoon baking powder

3/4 teaspoon baking soda

1/2 teaspoon Kosher salt

1 1/4 cups (112g) old-fashioned oats

1/2 cup (113g) unsalted butter, room temperature

1/2 cup (110g) light brown sugar

1/3 cup + 1 Tablespoon (80g) granulated sugar

1/2 cup (130g) creamy peanut butter (e.g., JIF)

1 large egg, room temperature

1 large egg yolk, room temperature

1 Tablespoon vanilla

1/2 cup (40g) sweetened coconut flakes

1/2 cup (85g) mini-M&Ms or mini chocolate chips

1/3 cup (57g) butterscotch chips

1/2 cup (80g) to 3/4 cup (120g) milk chocolate M&Ms (Valentine Holiday)

1/2 cup (85g) dark chocolate or semi-sweet chocolate chips (see notes)

Flaky sea salt (e.g., Maldon Sea Salt)

Directions

1. In a medium sized bowl, whisk together the flour, baking powder, baking soda and Kosher salt. Set aside.

2. In the bowl of a standing mixer fitted with a paddle attachment, briefly cream the unsalted butter.

3. Add in the light brown sugar and granulated sugar. Beat until creamy (about 2-3 minutes).

4. Add in the peanut butter. Mix until well blended.

5. Add in the egg and egg yolk. Mix until well blended.

6. Mix in the vanilla.

7. Add in the dry ingredients. Mix until blended.

8. Add in the coconut, mini-M&Ms, butterscotch chips, Holiday M&Ms, and chocolate chips. Mix to ensure ingredients are well distributed. Remove the bowl from the mixing stand. Use a spatula to scrape the sides and bottom of the dough before scooping out with a cookie/ice cream scoop. You want to make sure the dough is well blended.

9. Using a 2 1/4" inch sized cookie/ice cream scoop (I use the one made by Piazza), form 12 balls of dough (or form balls the size of large golf balls). Place on a small baking sheet. Cover well with plastic wrap and chill overnight or up to 2 days.

10. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper. Place 5 to 6 of the chilled cookies on a baking sheet. Sprinkle with flaky sea salt. Note: You can and should press some additional M&Ms into the cookies before baking to ensure their colorfulness!!!

11. Bake for 16 to 18 minutes (the edges should be golden). Remove from the oven. Using a small bowl or large round cookie cutter, round out the edges of the cookies while the cookies are still warm. Let the cookies rest on baking sheet for 10 minutes before removing to a cooling rack.

12. Finish baking the remaining cookie dough balls.

13. Eat the cookies warm or wrap in cellophane or glassine bags. Store at room temperature. The cookies will be fresh for 4-5 days. You can also reheat the cookie in the microwave on high for 12 seconds to give it that fresh baked warm flavor.

Notes: (1) I like using the Guittard Semi-Sweet Dark Chocolate Super Cookie Chips. (2) You can make these cookies year-round with milk chocolate M&Ms. Use the regular bag of M&Ms or the holiday bags of M&Ms. (3) I use a stainless cookie scoop made by Piazza. It is much sturdier and easier to use than the one made by OXO. (4) The cookies are chilled in order to prevent their spread and keep their height. The cookies baked after 2 days of chilling were much more 'monster' like! 

2026 is the year of Horse. Photo taken in Door County, Wisconsin.

Classic Sour Cream Coffee Cake

We all have a beloved recipe, one that often becomes an expected tradition at gatherings, one that becomes a source of comfort for family and/or friends, and one committed to memory because we have been making it for decades. The recipe for this Classic Sour Cream Coffee Cake aka my friend Trish's Coffee Cake (originally called "The Most Wanted Sour Cream Coffee Cake in the World") is one of those. It's the coffee cake she has brought to her annual winter getaway girls' weekends for years, the one she made weekly for an ill friend, as well as the one she makes for her family. It's a signature dish that has stood the test of time.

Who knows what took me so long, but I finally got around to asking her for the recipe. After a quick scan of the list of ingredients I realized I had everything I needed to make it. Less than 24 hours after getting her recipe, the Classic Sour Cream Coffee Cake was in the oven. But before assembling it I had one question "did it need to be made in a bundt pan?". The answer was yes.

As with most recipes written more than 30 years ago, there was often not a differentiation between the use of salted or unsalted butter, using table salt versus Kosher salt, specifying whether the eggs and/or butter should be chilled or at room temperature, or whether the nuts should be toasted or untoasted. Which meant I had some decisions to make. I decided to use unsalted butter and increase the amount of salt from a 1/4 teaspoon to a 1/2 teaspoon. I took the eggs and butter out the night before to bring them close to room temperature. And I toasted the nuts before chopping them up. Other than that, I followed the recipe as it was given to me with one exception. I finished off the baked coffee cake with a generous sprinkling of confectionary sugar.

I used a traditional 10" non-stick fluted bundt pan but I think a 9" bundt pan might work even better. To help ensure the coffee cake would unmold perfectly, I decided to let the pan chill in the refrigerator (after it was buttered and floured) while I made the batter. The recipe recommended waiting 15 minutes before unmolding and I waited exactly 15 minutes. Whether it was the cold bundt pan or the generously buttering it or giving it exactly 15 minutes of resting time before unmolding or the combination of all three of those factors that resulted in a flawless unmolding I can't say for certain. However, going forward I will do those same three things again. Because there is nothing more satisfying than having a cake come out of a bundt pan perfectly.

In just one bite, I understood why this coffee cake has been one of my friend's treasured recipes. The exterior of the coffee cake has a bit of crunch to it while the interior is tender and moist crumbed. It has the kind of flavor and texture you would expect a great classic sour cream coffee cake should have. 

After eating a piece of the coffee cake shortly after it came out of the oven and then again the next day when it had cooled completely, I decided serving it slightly warm optimized the flavors and texture of the coffee cake. Reheating it in the microwave on high for 15-16 seconds made me understand completely why this coffee cake was originally described as "The Most Wanted Sour Cream Coffee Cake in the World". One bite of a warm slice of this Classic Sour Cream Coffee Cake makes you feel as if you are eating something incredibly indulgent. And, you are.

This just become one of your most beloved coffee cake recipes. The one you bring to gatherings, the one you make for much loved friends, and the one for your family. 

Recipe

Classic Sour Cream Coffee Cake

Serves 10-12, depending on how you slice it

Ingredients

1 cup (226g) unsalted butter, room temperature

2 cups (400g) granulated sugar

2 large eggs, room temperature

1 cup (240g) sour cream

2 cups (260g) all-purpose flour

1 teaspoon baking powder

1/2 teaspoon Kosher salt

1 1/2 teaspoons good quality vanilla

1/2 cup (75g) pecan or walnut halves, toasted and chopped

1/4 cup (50g) light brown sugar

1 1/2 teaspoons cinnamon

Confectionary sugar for finishing

Directions

1. Preheat oven to 350 degrees (F). Generously butter and dust with flour a 9" or 10" non-stick bundt pan. Put in the refrigerator to chill while assembling cake.

2. In a medium sized bowl, mix together to chopped pecans or walnuts, light brown sugar and cinnamon. Set aside.

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately 1-2 minutes.

4. Add in the granulated sugar and beat until creamy (about 3-4 minutes).

5. Add in the eggs, one at a time, beating well after each addition.

6. Mix in the vanilla.

7. Add in the sour cream. Mix until well blended.

8. Sift the flour, baking powder and Kosher salt. Add the sifted dry ingredients to the mixing bowl. Beat until the flour has been incorporated.

9. Spoon 1/3 of the batter into the prepared bundt pan. Smooth out as much as possible. Evenly sprinkle half of the nut/sugar/cinnamon mixture on top. Spoon another 1/3 of the batter into the pan. Again, carefully smooth out. Evenly sprinkle on the remaining nut/sugar/cinnamon mixture. Finish with spooning on the remaining 1/3 batter. Smooth the top.

10. Place the bundt pan on a baking sheet and place in the oven. Bake for 50-65 minutes or until a tester inserted comes out clean.

11. Remove from the oven. Allow to sit for 15 minutes.

12. Invert the cake onto your serving platter. Allow to cool for at least 15 minutes before generously dusting with confectionary sugar.

13. Serve immediately or cover and serve later. Highly recommend warming cut pieces of the room temperature pound cake in the microwave (about 15-16 seconds on high) before serving to optimize the eating experience.

Notes: (1) Always toast your nuts before chopping and using. In a 350-degree (F) oven, pecans and walnuts will be toasted in 7-8 minutes. (2) To ensure the layers of the cake were even, I measured them out. If you are good at eyeballing dividing the dough into thirds, I envy you. 

Grand Tetons, September 2024

Boursin, Fig, Pistachio & Hot Honey Dip

In 2025 multiple versions of this Boursin, Fig, Pistachio & Hot Honey Dip went viral. Everyone and their brother were posting it on Instagram, TikTok and/or their blogs. Being somewhat of a skeptic, I am not always a fast follower to recipes that go viral. Because honestly you can't believe or trust everything you see and/or read about them.  However, in the case of this dip, it was hard not to be swayed into making it. Creamy Garlic and Herb Boursin, sweet fig jam, chopped pistachios and hot honey were a sweet and savory flavor combination difficult to resist. 

After just one bite, I understood why everyone had jumped on this dip's bandwagon and called it everything from showstopping, crowd-pleasing, impressive, heavenly, scrumptious, to indulgent. Those were some serious and as it turns out well-deserving verbal accolades. Especially given the fact that it may also be one of the easiest ever appetizers to assemble and perfect for last minute entertaining.

My take on the Boursin, Fig, Pistachio & Hot Honey Dip doesn't vary significantly from the hundreds, if not thousands, of recipes out there. But with two exceptions: (1) This recipe serves 2-4 people and (2) It calls for the dip to baked for 7-9 minutes in a 350 degree (F) oven. While the recipe can easily be doubled for a larger gathering, sometimes you have invited only a couple of friends over or maybe it's an at home date night. This recipe is sized perfectly for either of those options. Many more recommended serving the dip 'cold' versus 'warm'. However, the creaminess of the Boursin cheese and sweetness of the fig jam were further enhanced when it was served warm. Additionally, the warm dip was so much easier to spread on a cracker! I am definitely on 'team warm' when it comes to this dip.

Essentially this is a layered dip, not a mixed dip. The bottom layer is the Boursin Cheese, followed by the fig jam, followed by the pistachios and ending with the hot honey (and flaky sea salt). What you end up with is a creamy, crunchy, sweet, savory bite of pure deliciousness. Honestly, it's absolutely one of the most addictive dips I have ever made. One where there is very little likelihood of there being any leftovers. The ultimate testimony of its' unbelievable delectableness.

The heat from the honey might be what sends this dip over the top. I recommend drizzling about 2 Tablespoons of the hot honey over the dip as that seemed to be the amount that brought it all together. There are many brands of Hot Honey. My personal favorite is Mike's, but there are a number of others out there on the market. I recommend you use your favorite one or the one available in your neck of the woods.

If 2025 was the year of pistachios (they were everywhere), then next to a Dubai Chocolate Bar, this dip should be the poster child for pistachios. The pistachios add flavor, crunch and nuttiness to each bite. Use lightly salted, roasted pistachio for this dip. They are easily found at the grocery store, but I almost always buy the ones from Trader Joe's.

This dip calls for a great buttery, sturdy cracker (e.g., Townhouse). Although crostini, sliced baguettes, or other less buttery kinds of crackers have been ones others have recommended. 

If you are keeping things simple, serve the boldly flavored Boursin, Fig, Pistachio & Hot Honey Dip with some (unpitted) Castelvetrano Olives and the beverage(s) of your choice. If you are looking to further elevate an already impressive appetizer, serve with some Prosecco, sparkling wine or Champagne. Sparkling water would also be a great choice, especially if you have committed to a dry lifestyle. 

This may be the first time I have jumped on the 'viral' recipe bandwagon. If all viral recipes were this incredibly, brain altering delicious, who knows, I might attempt a few more in the year ahead. And yes, I might, without any hesitation, even decide that the internet needs yet another recipe post to add to the thousands already out there. Anything is possible in 2026. 

However, there is one thing that should be unquestionable in 2026. And that's making this Boursin, Fig, Pistachio & Hot Honey Dip for your family and/or friends. I strongly recommend you make it sooner rather than later. Because it's that darn good.

Recipe

Boursin, Fig, Pistachio & Hot Honey Dip

Serves 2-4

Ingredients

5.3 ounce (150g) container of Boursin Garlic and Fine Herb Cheese

1/2 jar of fig jam (8.5 ounce sized jar), highly recommend the Dalmatia Brand

1/3 cup chopped salted, roasted pistachios

2 Tablespoons Hot Honey, highly recommend Mike's Hot Honey

Optional, but good: A sprinkle of flaky sea salt

Crackers (e.g., Townhouse Crackers)

Directions

1. Preheat oven to 350 degrees (F).

2. In the bottom of small, shallow oven proof dish (i.e., 6" in diameter) spread the Boursin Cheese.

3. Next spoon and spread the fig jam on top of the cheese layer.

4. Sprinkle the chopped pistachios evenly over the fig jam layer.

5. Generously drizzle with the hot honey and a light sprinkle of flaky sea salt if using.

6. Place the baking dish on top of baking sheet. Bake for 7-9 minutes or until the cheese has warmed through.

7. Serve immediately with crackers.

Notes: (1) The dip can be assembled ahead of time, covered and stored in the refrigerator. However, do not add the pistachios or the honey until ready to bake. (2) You can serve the dip warm or cold. Personally, I think it's much more flavorful served warm. (3) You can easily double this recipe. A 9" or 10" pie plate or oval baking dish would be the perfect size to use.