Chocolate Chip Cake with Cream Cheese Icing

 

I was up in Door County, Wisconsin with a good friend two weeks ago. Spring weather up in the Northwoods can be highly unpredictable. Fortunately for us it was glorious. That is, if you think sunny skies and high temperatures in the upper 40s is glorious weather. Having been to Door County on many occasions over the past 46 years one would think there wasn't anything new to discover. Except that there was. New trails to hike, new restaurants to try, a new favorite place to stay (Sister Bay), a new James Beard nominee bakery, and finally a Friday night fish fry just furthered my love for this place. While the trip was a much-needed change in scenery getaway for the both of us, it was also a trip to scatter more of my late husband's ashes in a place he too loved. And in a location that held a memory, a story of a past trip taken with friends. Needless to say, it was an absolutely perfect trip. 

We left on this trip just a few days after Easter. It had been my plan to post the recipe for the Carrot Cake I made for Easter Brunch when I got home. Although after realizing I hadn't taken enough of the 'right' photos, I decided that post would have to wait. The trip to Door County inspired me to post a recipe for a Wisconsin Old-Fashioned. But that one too was put on pause once I made this incredibly delicious Chocolate Chip Cake with Cream Cheese Icing. This cake recipe was inspired by one found in a cookbook just recently sent to me from some very thoughtful, generous friends.  A moist, rich, chocolate chip studded snacking cake slathered in a luscious cream cheese icing was too much to resist. So, I didn't. 

Let me just start by saying I LOVE this cake. I will definitely be making this cake one of my go-to's for weekend dinners, for Sunday brunches, for informal gatherings with friends, for celebrations, and for no reason at all. In other words, this cake is incredibly versatile. And just in case you are wondering, it's also very easy to make. Does it get any better than that?

Using a standing mixer makes creating the batter much easier than using a hand-held mixer, but if you don't have one, don't let that stop you from making this cake. Longtime readers know that when it comes to baking, weighing ingredients on a scale is much preferable to measuring them. I give you the option for both but really hope I have convinced many of you to jump on the ingredient weighing bandwagon.

Using a 9" springform pan is also preferable than using a 9" cake pan. If you don't have one, they are worth the investment as they are great for making cheesecakes, key lime pies, and all sorts of confections.

Baking time for the cake ranges from 50-60 minutes. I highly recommend you test for doneness at the 45 minute mark (just in case your oven runs hotter than mine). This is a very dense cake batter so when testing for doneness make sure you insert your toothpick in or near the center of the cake. If you test along the edges, you could very well up end with an undercooked cake.

The cream cheese icing used here was the same one I used on my Easter Brunch Carrot Cake. It's my new favorite cream cheese icing recipe. Can I be so bold, so presumptuous, so hubris as to tell you this is the absolute creamiest, most luscious, best-ever cream cheese icing? Once you taste it, you can tell me I can be all of those things.

You can gussy this cake up by using a pastry tube and a piping bag or you can create a rustically elegant cake using just a spatula. Either way this cake will be a showstopper on your table. This is one of those crowd-pleasing kinds of cakes. And for chocolate chip cookie lovers, this is a chocolate chip cookie cake dream. The cream cheese icing definitely adds texture and richness to the cake eating experience. The cake and icing pair perfectly together.

If you are looking to create a memorable end to a dinner or gathering, make this Chocolate Chip Cake with Cream Cheese Icing. If you are looking to impress your friends and/or family, make this Chocolate Chip Cake with Cream Cheese Icing. Or if you are just looking to bake just because, make this Chocolate Chip Cake with Cream Cheese Icing. 

Recipe

Chocolate Chip Cake with Cream Cheese Icing

Makes one 9" round cake

Ingredients

3/4 cup (170g) unsalted butter, room temperature

1 1/4 cups (250g) light brown sugar

1/2 cup (100g) granulated sugar

3 large eggs

2 teaspoons good quality vanilla extract

1 3/4 cups (220g) all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon Kosher salt

1/2 cup whole milk

10 ounces (283g) mini semi-sweet chocolate chips

8 ounces (226g) cream cheese, room temperature

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

3 cups (360g) confectionary sugar, sifted

2 teaspoons good quality vanilla extract

1/8 teaspoon Kosher salt

3-4 Tablespoons mini semi-sweet chocolate chips, for finishing

Directions

1. Line the bottom of a 9" round springform pan with parchment paper. Butter the sides of the pan and top of the paper with butter. Set aside.

2. Preheat the oven to 350 degrees (F).

3. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter, brown sugar and granulated sugar until light and fluffy (approximately 4 minutes).

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

5. Mix in the vanilla.

6. Sift together the flour, baking powder and Kosher salt. 

7. Add half of the flour mixture to the butter/sugar mixture. Mix just to incorporate.

8. Add in half of the milk, mixing to combine.

9. Repeat with the remaining flour and milk.

10. Fold in the mini semi-sweet chocolate chips.

11. Spoon into the prepared pan. Use an offset spatula to smooth the top.

12. Place the baking pan on top of a baking sheet. Place in oven and bake for 50-60 minutes or until a toothpick inserted in the center of the cake comes out clean. Note: Check for doneness at the 45-minute mark.

13. Remove from the oven. Allow the cake to cool in the pan for 15 minutes. Use a knife to release the edges of the cake from the pan. Place the cake (still on the parchment paper) on a cooling rack. Allow to cool completely.

14. When cooled, transfer the cake to a serving platter.

15. In the bowl of a standing mixer fitted with a paddle attachment, beat the cream cheese and butter until light and fluffy (approximately 3-4 minutes).

16. Add in the confectionary sugar. Starting on low, begin mixing the sugar into the cream cheese/butter mixture. Increase speed and mix until light and fluffy.

17. Add in the salt and vanilla. Mix to combine.

18. Using a piping bag fitted with an icing tube, pipe the icing on the cooled cake, creating the design of your choice. Alternately spoon the icing on top of the cake and spread with spatula, creating the design of your choice.

19. Sprinkle the chocolate chips on top of the cake.

20. Serve immediately. Or place in the refrigerator, lightly covered, until ready to serve. Note: If the cake has chilled for more than 3 hours, remove from the refrigerator at least 30 minutes before serving.

21. Store leftovers in the refrigerator.

Notes: (1) This recipe was inspired by one created by Erin Jeanne McDowell. Several changes were made to the original recipe. (2) The cake uses one bag of mini semi-sweet chocolate chips. You will need a second bag to sprinkle chocolate chips on top.

Ham Salad

 

The plan for this year's Easter was to have an indoor egg hunt (for everyone), a Brunch feast and homemade Carrot Cake for dessert. Deciding on the dishes to be used as well as the holiday menu started weeks before Easter arrived. While I tinkered with a variety of brunch options before finally committing, I knew the 'main' course would be a baked ham. Partly because it's tradition, but mostly because I was looking forward to making a classic Ham Salad with the leftovers this year.  Not only is a creamy, tangy ham salad incredibly delicious as an appetizer or on sandwiches, it is really, really easy to make. And after making an epic brunch, I wanted 'easy'!

Ham Salad for some is a timeless classic dish to make with a baked ham. Leftover ham combined with finely diced celery, finely diced onions, finely diced sweet pickles, sweet pickle juice, mayonnaise, dijon mustard, Kosher salt and white pepper is my absolute favorite way to make ham salad. Some recipes call for chopped hard boiled eggs, hot sauce, yellow mustard, cream cheese, sweet or dill pickle relish, and/or green onions. But I much prefer a simpler ham salad. 

Using a food processor to chop up the ham significantly speeds up the assembly process. If you don't have one, you could always finely chop the ham with a sharp knife. It takes a bit longer, but you have slightly more control over the size of the pieces of ham. The texture of a ham salad is one of personal preference. Personally, I like the ham's texture created with a food processor. One a little finer but still with some discernable pieces. However, I only like dicing the celery, onions and sweet pickles myself.

When making a ham salad, using a cooked or baked ham works best. If you use ham from the deli, you need to ask for very thick cut slices (at least 1/2 inch slices) or you will end up with nothing but mushiness when it's processed. 

Your ham salad will stay fresh for up to 4-5 days stored well in the refrigerator, but it's highly unlikely it will last that long. 

Spooned onto crackers or cocktail rye bread and/or slathered thickly on bread for sandwiches, Ham Salad is bound to be a hit whichever way you serve it. In all honesty, I love ham salad so much I could just eat it off a spoon. Ham Salad is and should be creamy, crunchy, and nearly irresistible to resist (especially if you love ham). In a pinch I will buy store bought ham salad, but nothing comes close to the flavor and texture of a homemade ham salad. After tasting this Ham Salad you might be tempted to bake a ham on a regular basis! 

On a final note, Ham Salad makes for a great hearty appetizer! Perfect to serve at a gathering, to bring to an outing, or to have for a weekend getaway!

Ham Salad

Makes 4 cups

Ingredients

3 cups (405g) finely diced ham (pulsed in the food processor or cut up by hand)

1/4 cup (34g) finely diced celery (from one large stalk)

1/4 cup (34g) finely diced yellow or sweet onion 

1/4 cup (34g) finely diced sweet pickles

3/4 to 1 cup (180-240g) mayonnaise

1 Tablespoon dijon mustard

2 teaspoons sweet pickle juice

1/4 teaspoon Kosher salt

1/4 teaspoon white pepper

Optional: 2 green onions very thinly sliced

Crackers or cocktail rye bread for serving as an appetizer/ Rye Bread or brioche rolls for serving as sandwiches

Directions

1. In medium sized bowl, combine 3/4 cup of the mayonnaise, dijon mustard, sweet pickle juice, Kosher salt and white pepper. Whisk to combine. Set aside.

2. In a large bowl, combine the ham, celery, onion, and sweet pickles. Stir to mix. 

3. Add the mayonnaise mixture to the ham mixture. Stir well to combine. Taste for seasoning. Add the remaining 1/4 cup of mayonnaise if your ham salad isn't as creamy as you would like it. (Note: I used 1 cup).

4. Serve immediately or cover and chill in the refrigerator until ready to serve.

5. The Ham Salad will keep for up to 4-5 days in an airtight container in the refrigerator.

Notes: (1) Using a food processor is definitely helpful. Pulse chunks of cut up ham until it reaches your desired consistency. (2) Three cups of diced ham is 405g or almost one pound. (3) I like using white pepper here, but you could use black pepper. (4) Only use a high-quality mayonnaise (and not Miracle Whip).

Easter Table, April 2026

Blue Cheese topped Dried Apricots with Hot Honey

 

It seems that I have (finally) come to appreciate the benefits of making simple, beautiful, delicious food. Easy, uncomplicated recipes made with great ingredients and plated with great visual impact do indeed have the 'wow' factor I am going for when having family and/or friends over. Whether it's a spontaneous, impromptu gathering or an intentional, well-planned occasion the food I serve is always an expression of love. A labor-intensive Bolognese as well these Blue Cheese Topped Dried Apricots with Hot Honey both have the exact same love language characteristics. Somewhere along the way I discovered that when it comes to expressing my love to family and friends, deliciousness and presentation always outweigh the complexity or the simplicity of a dish. 

However, it has only been recently that I have come to realize (or rather accept) that creating deliciousness really can be easy. And these sweet, salty, tangy, utterly delectable Blue Cheese topped Dried Apricots with Hot Honey bites are the perfect example. They literally can be made in less than 10 minutes and are absolutely divine. Which just happens to make them one of those perfect and still impressive last-minute appetizers. 

The recipe calls for only five ingredients. Plump dried apricots, toasted walnut halves, cream cheese, blue cheese and hot honey. But two of the five will definitely affect the delectability and lusciousness of this 'one or two' bite wonder. They are the blue cheese and the hot honey. When it comes to buying a great quality blue cheese, I tend to purchase either wedges of Point Reyes Blue Cheese (my personal favorite) or Maytag Blue. And when it comes to Hot Honey, I tend to use Mike's Hot Honey. But there are other great hot honeys out there. I just happen to really like Mike's. Disclaimer: I understand the Rogue River Blue Cheese made in Oregon is amazing. I have yet to try it, but plan to!

The recipe below makes enough for a dozen small bites. When you look at the ingredient list you will immediately realize how it can easily be doubled or tripled. If I was having a gathering of only four people, I would make a dozen of these as they are a bit on the rich, but very satisfying side. 

I used a very small cookie scoop for putting the blue cheese/cream mixture on top of the dried apricots. But you could easily use a spoon. The amount of blue cheese and cream cheese listed in the recipe will evenly top each of the apricots. If you have some leftover, you may not have topped each apricot equally. If you don't have enough, you over did it on the ones topped. 

The flavors and textures of these Blue Cheese topped Dried Apricots with Hot Honey is almost mind blowing. More than likely they will be making regular appearances here when I have family and/or friends over. Already I plan on making them for Easter Brunch as they would be the perfect premeal nibble. Paired with some sparkling wine or champagne, everyone is bound to feel my love for them.

Recipe
Blue Cheese topped Dried Apricots with Hot Honey

Makes 1 Dozen

Ingredients

2 ounces (56g) good quality blue cheese (e.g., Point Reyes, Maytag Blue)

1 ounce (20g) cream cheese

12 plump dried apricots

12 walnut halves, toasted

Hot Honey (e.g., Mike's Hot Honey)

Directions

1. In a small bowl, blend together the blue cheese and cream cheese until very well blended.

2. Evenly spoon the blue cheese/cream cheese mixture on top of each apricot. Note: There is enough of the mixture to evenly distribute over the 12 apricots.

3. Press a toasted walnut halve on top of the blue cheese/cream cheese mixture,

4. Arrange the apricots on a serving platter. Generously drizzle with Hot Honey.

5. Serve immediately and enjoy.

Notes: (1) You can make the blue cheese/cream cheese mixture a couple hours ahead and refrigerate. Take out about 20 minutes before preparing the appetizer. (2) There are a variety of hot honeys on the market. Use your favorite. (3) Do not use blue cheese crumbles to make this appetizer. (4) I generally buy my dried apricots at Trader Joe's but they can also be found in grocery stores and specialty stores. (5) You can easily double or triple this recipe. (6) To toast the walnuts, preheat the oven to 350 degrees F. Place the walnut halves on a baking sheet and bake for 8-9 minutes or just until fragrant. (7) This recipe was inspired by one from the Perini Ranch Steakhouse Cookbook.

Red Velvet Cookies - Levain Style

 

The attic of my house is home to stored holiday decorations, several Christmas trees, boxes containing 'old' documents, my preserved wedding dress, boxes of Beanie Babies, seasonal wreaths, some pillows/cushions and boxes that have been unopened for almost 19 years (the year we moved into the house). Needless to say, there is way too much stored in the attic. The painful process of beginning to cull through and get rid of some of things started right before Christmas. Over the past weekend my nephew and I started an attic project that will enable us to better organize and get a handle on what exactly is stored up there. In moving things around we discovered one of those 'unopened' boxes. After bringing it down we unwrapped everything in the box. There was mostly glassware in the box, but there were a few more forgotten treasures. The absolute best find of the day was the lid to a slow cooker. For nineteen years I kept a slow cooker with no lid (I have trouble getting rid of things) and always wondered if the movers had broken the lid and never told us. Needless to say, I was beyond thrilled to now have two fully functional slow cookers (because we all need more than one most things or at least one thing that is functional). Because life is always better when you have at least two of something. And having at least two slow cookers is almost as good as having at least two recipes for Red Velvet Cookies.

It was a little more than two years ago that I shared a recipe for Red Velvet Crinkle Cookies. Maybe it didn't get your attention at the time or you decided to it was one of those seasonal Christmas and/or Valentine's Day cookies. But just like a Red Velvet Cake, Red Velvet Cookies are just different versions of chocolate confections. And in my world, a chocolate dessert goes into the category of  'perfect to eat 365 days a year'. Which means Red Velvet Cookies were always meant t to be made and enjoyed year-round. And especially more fun when made for the Memorial Day, Fourth of July and Labor Day holidays! Or maybe to make when watching your favorite sports team, one whose team colors are dominated by the color red! I guess what I am trying to say is don't wait for a special occasion for make these incredibly scrumptious Red Velvet Cookies-Levain Style!  Especially if you are a chocolate lover!

With that red velvet flavor, load of white chocolate chips and ribbons of cream cheese, these cookies are heavenly! 

Do not be deterred by the two-step process used in the making of these cookies. In your first bite of a baked cookie, you will be more than happy you took the time to make them. Because they truly are one of those divinely delicious cookies, the kind destined to get rave reviews from your family and friends. To get those swirls of cream cheese in the cookie you need to first begin by making a cream cheese mixture. Once made, it needs to be placed in the freezer for 2-3 hours, so it has time to harden up.  If it's too soft you will lose the ribbons of cream cheese in your cookies. And it's those ribbons that bring added flavor and allure to these cookies.

The recipe makes 12-13 bakery sized (at least 4 inches in diameter) cookies. It's important that your balls of dough weigh the same (or as close to the same as possible) so they bake up evenly in the oven. While using a cookie scoop helps to create beautifully rounded cookies, these too benefit from being more perfectly rounded using the bowl and swirl method.

If you are looking to add another decadent cookie to your life, then you definitely want to make these Red Velvet Cookies - Levain Style. Keep the recipe in a handy, visible place. You wouldn't want it to get lost or forgotten for years!

Recipe

Red Velvet Cookies - Levain Style

Makes 12-13 Large Sized Cookies

Ingredients

Cream Cheese Filling

1/2 cup (113g) cream cheese, slightly softened

1/3 cup (40g) confectionary sugar

2 1/2 Tablespoons (20g) cornstarch

1/4 cup (50g) white chocolate chips, melted and cooled

1 teaspoon vanilla

1/4 teaspoon Kosher salt

Cookies

2 3/4 cups (358g) all-purpose flour, preferably organic

1/3 cup (35g) unsweetened cocoa powder (NOT Dutch Processed), sifted

1 teaspoon baking soda

1/2 teaspoon cream of tartar

1/2 teaspoon cornstarch

1/2 teaspoon Kosher salt

1 cup (223g) unsalted butter, cubed

1 cup (200g) light brown sugar

2/3 cup (133g) granulated sugar

1 large egg

2 large egg yolks

2 teaspoons vanilla

1 teaspoon red food coloring gel Note: For a deeper red flavor use 2 teaspoons of red food coloring gel.

1 to 1 1/4 cups white chocolate chips (170-212g) or white chopped chocolate Note: More is better here.

Flaky sea salt

Directions

Cream Cheese Filling

1. In a medium sized bowl, use a hand mixer to cream the cream cheese. Add in the remaining ingredients. Beat until well blended and smooth.

2. Spread the mixture on a 9"x12" parchment paper lined baking sheet. Spread to a generous 1/4" thickness. Place in the freezer.

3. Freeze the filling for 2-3 hours. At the 2-hour mark start making the cookie dough batter.

Cookies

1. In the bowl of a standing mixer fitted with a paddle attachment, cream the butter.

2. Add in the granulated sugar and light brown sugar. Beat just until blended.

3. Add in the eggs, one at time.

4. Mix in the vanilla and red food coloring gel.

5. In a medium sized bowl, whisk together the flour, cocoa powder, baking soda, cream of tartar, Kosher salt and cornstarch.

6. Add in the dry ingredients in two additions.

7. Mix in the white chocolate chips or chopped white chocolate.

8. Remove the cream cheese filling from the freezer. Cut into 1/2" wide strips. Cut each strip into 2 to 3 inch pieces. Add these pieces to the dough. Mix just until blended (do not over mix as you want the strips to remain as much as possible).

9. Using a large (2 1/4" wide) cookie scoop, make 12-13 cookie balls. Place on a small baking tray. Cover and freeze 3-4 hours or overnight. Note: Balls of dough will weigh approximately 3.6 oz or 102g.

10. Preheat oven to 350 degrees (F). Place 5-6 cookie dough balls on a large baking sheet. Lightly sprinkle with flaky sea salt. Bake 15-18 minutes on a parchment paper lined baking sheet. Allow cookies to cool on baking sheet.

Notes: (1) Red food coloring gel is preferable to liquid red food coloring.  (2) Begin making the cream cheese filling at least 2-3 hours before assembling the cookie dough.

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.