Cozy Cravings

menu icon
subscribe
search icon

Shrimp Oreganata

This Shrimp Oreganata recipe is one of my favorite shrimp dishes. Butterflied shrimp (more surface area!) baked in white wine and broth, topped with lemony, garlicky, herby breadcrumbs that get so golden and crispy. It's impressive enough for special occasions but simple enough for an everyday dinner. 

Shrimp oreganata on a plate.
[feast_advanced_jump_to]

Ingredients

The ingredients for this Shrimp Oreganata recipe are pretty classic, with a few additions to freshen it up. 

Ingredients needed to make shrimp oreganata.
  • Shrimp: frozen or fresh shrimp both work. If you can, buy deveined shrimp with the shell removed because it'll make your process quicker. I like the size 26-30 per lb. Note - cooking time will vary depending on the size of your shrimp; if they are bigger, add a minute or two, and if they are smaller, reduce it by a minute. 
  • Breadcrumbs: plain regular breadcrumbs are best for this recipe. You could also use panko breadcrumbs.
  • Garlic: fresh garlic grated into the breadcrumbs so it melts in as it bakes vs. being chunks of garlic.  
  • Lemon zest: brings brightness and a hint of acidity to the breadcrumb mixture. Lemon and shrimp is such a good pairing. 
  • Fresh herbs: a combination of fresh parsley and fresh oregano are perfect in this recipe to bring the Italian flavors forward. 
  • Parmesan cheese: grated parmesan also is added into the breadcrumbs for some salty nuttiness. You could also use pecorino romano cheese.
  • Red pepper flakes: totally optional, but for a little hint of spice you can add a pinch of red pepper flakes – I prefer it.
  • Olive oil: Extra virgin olive oil; it acts as the binder for the breadcrumb mixture and also helps it get nice and golden. You could alternatively use melted unsalted butter. 
  • White wine: Gets poured over the shrimp prior to baking to help them stay nice and moist and infuse flavor. Any dry white wine is good such as Pinot Grigio or Sauvignon Blanc because they’re light and acidic. Avoid anything too sweet or full bodied. 
  • Chicken broth: Also gets poured over the shrimp before baking to balance out the wine. Chicken stock and vegetable stock / broth also works well.
  • Salt and pepper: kosher salt and fresh black pepper as always. 

What is oreganata style? 

Oreganata style essentially is when an herbed breadcrumb mixture is baked on top of seafood. The breadcrumb mixture most traditionally includes oregano,, garlic, and lemon but often also includes ingredients like grated parmesan cheese and red pepper flakes. Another common preparation is clams oreganata. 

Step by step instructions 

Butterflied shrimp on a baking sheet.

1. Pat the shrimp dry with a paper towel and them cut-side up on a sheet pan (oven safe large skillet or baking dish) in a single layer. 

breadcrumb mixture in a bowl.

2. In a mixing bowl combine the breadcrumbs, grated garlic, lemon zest, parsley, oregano, parmesan, red pepper flakes, salt, and pepper. Pour over the olive oil and mix together until all the breadcrumbs are moistened. 

Breadcrumbs on top of shrimp prior to baking.

3. Pour the wine and chicken broth around the shrimp then sprinkle the lemony breadcrumbs evenly on top of each shrimp, packing it on top ever so slightly. 

Finished baked shrimp oreganata.

4. Bake at 425 for 10-12 minutes until golden brown. Serve with a squeeze of lemon juice and the fresh lemon wedges for presentation.  

Tips and tricks

  • How to defrost frozen shrimp: you have two options –
    • If you have time, place the frozen shrimp in a zip top bag then on a plate and in the fridge overnight. By the morning they should be defrosted. 
    • If you’re in a time pinch, place the frozen shrimp in a zip top bag then in a large bowl. Fill the bowl with cool water and submerge the shrimp (place a heavy item on top if needed). Let them sit in the bag in the water for 30-45 minutes until defrosted. Half way through, rotate them and refresh the water. 
  • How to butterfly shrimp: Using a pairing knife, starting at the tail insert the knife about ¾ of the way into the shrimp, and slice following the curve of the shrimp all the way to the front. 
  • If you don’t want to butterfly the shrimp yourself, ask the fishmonger / person at the fish counter, they’re likely willing to do it for you. 
  • If you’re serving this as an appetizer, I’d recommend serving 2-3 shrimp per person. But if you’re serving it as a main, I’d recommend 7-8. If you're serving a crowd (say for Christmas Eve) it doubles and triples very well. 
  • Serve with crusty bread!! It's a must to sop up all the extra breadcrumbs. 
Shrimp on the sheet tray.

FAQs

Is it better to buy fresh or frozen shrimp?

Often, fresh shrimp in the grocery store is pre-frozen, so you’re better off just buying it frozen and defrosting when you’re ready to make this dish. But if you go to a fishmonger where you know it’s freshly caught, then fresh is always best. 

Do I need to keep the tails on?

No, you can remove the tails. However, for presentation the tails look nice and leaving the tail on infuses more flavor. 

More shrimp recipes

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Close up of shrimp on a plate.

Shrimp Oreganata

This Shrimp Oreganata recipe is one of my favorite shrimp dishes. Butterflied shrimp (more surface area!) baked in white wine and broth, topped with lemony, garlicky, herby breadcrumbs that get so golden and crispy. It's impressive enough for special occasions but simple enough for an everyday dinner. 
5 from 1 vote
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

  • 1 lb raw shrimp size 26-30 per lb
  • ½ cup breadcrumbs
  • 1 clove garlic grated
  • ½ teaspoon lemon zest
  • 2 tablespoon fresh chopped parsley
  • 1 tablespoon fresh chopped oregano
  • 2 tablespoon grated parmesan cheese
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 2 tablespoon extra virgin olive oil
  • ¼ cup dry white wine
  • ¼ cup chicken broth

Instructions

  • Preheat the oven to 425°F.
  • Pat the shrimp dry with a paper towel and them cut-side up on a sheet pan (oven safe large skillet or baking dish) in a single layer. 
  • In a mixing bowl combine the breadcrumbs, grated garlic, lemon zest, parsley, oregano, parmesan, red pepper flakes, salt, and pepper. Pour over the olive oil and mix together until all the breadcrumbs are moistened. 
  • Pour the wine and chicken broth around the shrimp then sprinkle the lemony breadcrumbs evenly on top of each shrimp, packing it on top ever so slightly. 
  • Bake at 425 for 10-12 minutes until golden brown. Serve with a squeeze of lemon juice and the fresh lemon wedges for presentation.  

Notes

  • How to defrost frozen shrimp: you have two options –
    • If you have time, place the frozen shrimp in a zip top bag then on a plate and in the fridge overnight. By the morning they should be defrosted. 
    • If you’re in a time pinch, place the frozen shrimp in a zip top bag then in a large bowl. Fill the bowl with cool water and submerge the shrimp (place a heavy item on top if needed). Let them sit in the bag in the water for 30-45 minutes until defrosted. Half way through, rotate them and refresh the water. 
  • How to butterfly shrimp: Using a pairing knife, starting at the tail insert the knife about ¾ of the way into the shrimp, and slice following the curve of the shrimp all the way to the front. 
  • If you don’t want to butterfly the shrimp yourself, ask the fishmonger / person at the fish counter, they’re likely willing to do it for you. 
  • If you’re serving this as an appetizer, I’d recommend serving 2-3 shrimp per person. But if you’re serving it as a main, I’d recommend 7-8. If you're serving a crowd (say for Christmas Eve) it doubles and triples very well. 
  • Serve with crusty bread!! It's a must to sop up all the extra breadcrumbs. 

Nutrition Estimate

Calories: 226kcal | Carbohydrates: 13g | Protein: 18g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 1134mg | Potassium: 209mg | Fiber: 1g | Sugar: 1g | Vitamin A: 454IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 2mg
Course: Appetizer, Dinner
Cuisine: Italian, Italian/American
Keyword: oreganata, Shrimp
Author: Haley

Turkey Lentil Soup

This Turkey Lentil Soup is a super easy and delicious dinner with tender vegetables, melt in your mouth lentils, and juicy ground turkey. Made all in one pot, it’s a perfect easy weeknight meal. 

Close up image of turkey lentil soup in a bowl with parsley and parmesan.
[feast_advanced_jump_to]

Ingredients

The ingredients for this turkey lentil soup can be found below, with quantities listed in the recipe card at the bottom of this post.

Ingredients on a table for turkey lentil soup.
  • Ground turkey: I typically buy relatively lean ground turkey (93% lean 7% fat) because that is what’s typically at my grocery store, but really any percent variation will be just fine. Avoid any packaging that is overly puffy, as it usually means it has not been kept at the right temperature.
  • Mirepoix: A combination of minced yellow onion, celery and carrots. This provides a great base of flavor for the sauce. Celery: Finely diced, similar to 
  • Garlic: a few cloves either minced or sliced, just for a little hint of the flavor. 
  • Lentils: green and brown lentils are preferred for this recipe. They become soft and tender when cooked, holding their shape, and are ready within 20-30 minutes. Other varieties include yellow, red (although they look orange), and black, each good for their own use. More on lentil varieties here.
  • Crushed tomatoes: A can of crushed tomatoes adds a lot of flavor and is the first base of the liquid part of the soup.
  • Vegetable stock: The other portion of the liquid base. Use a good vegetable stock if you can, because the lentils soak it up! Vegetable broth also works. 
  • Spices: A combination of cumin, ginger, kosher salt, and black pepper add the perfect hint of warming spice. 
  • Fresh parsley: Topping the hearty soup with fresh chopped parsley is the perfect balance. 
  • Parmesan cheese: Another topping, it melts ever so slightly on top of the soup and is a great salty nuttiness. Parmesan from Italy will be labeled as Parmigiano Reggiano with a DOP (protected designation of origin) sticker which confirms it was made in Italy. 

Ingredient substitutions

The above ingredients are what I prefer to use in this lentil turkey soup, but any of the below substitutions would be great.

  • Instead of ground turkey you can use ground beef 
  • You can omit meat altogether to make it vegetarian 
  • Instead of vegetable stock you can use chicken stock or chicken broth, or even turkey stock if you have it. 
  • Use pecorino romano cheese instead of parmesan 
  • Instead of fresh garlic you can use garlic powder 
  • For some more healthy ingredients, add some baby spinach into the soup in the last 5 minutes of cooking
  • If you have leftover turkey meat or chicken (rotisserie chicken even) you can use that instead of ground chicken, just chop it up add it in when you add the stock and tomatoes
  • If you have a bay leaf, throw it in!

Step by step instructions

See below for step-by-step instructions on how to make the soup with reference images! 

Ground turkey in a pot.

Sauté the turkey. In a large pot or dutch oven (I used 5.5QT), warm olive oil over medium-high heat. Once warm, add the ground turkey and mash it up with a wooden spoon or spatula. Cook until no longer pink on the outside, but not fully cooked through – about 5 minutes. 

Mirepoix and spices in a pot.

Add the mirepoix and spices. To the pot with the turkey, add the mirepoix – the chopped onion, celery, and carrots – and the cumin, ginger, kosher salt, and black pepper. Cook until the onion is translucent and the carrots and celery begin to soften, about ~8 minutes. 

Adding garlic to the pot.

Add the garlic. After ~8 minutes of sautéing the mirepoix, add the garlic and cook another 5 minutes. 

Adding stock and crushed tomatoes to the pot.

Add the lentils, crushed tomatoes, and stock. Add the lentils, crushed tomatoes, and stock to the pot. Bring to a boil, then reduce to a simmer at medium-low heat. 

Cooked turkey lentil soup.

Simmer. Simmer the soup with the lid on for about 20 minutes until the lentils are tender. Stir occasionally, and begin checking the lentils for done-ness at 15 minutes as cooking time can vary for the lentils. Serve with parmesan and parsley. 

Different types of lentils

There are a variety of lentils, all delicious, and some better than others for certain use-cases. Below is a quick overview:

  • Brown and green lentils: these are generally the most commonly known lentil variety and are widely available. Brown and green lentils are rather interchangeable, so if you can’t find one, the other is completely fine. Both brown and green lentils hold their shape if cooked the appropriate amount of time, and become deliciously soft and tender. 
  • Red and yellow lentils: Red lentils actually look orange for the most part, and are very interchangeable with yellow lentils. Both of these varieties cook in a shorter amount of time than brown and green lentils. Red and yellow lentils also do not hold their shape as much, and can become mushy when cooked (which is very desirable for a lot of recipes!). 


Tips and tricks

This deliciously cozy turkey lentil soup is a relatively easy recipe made in one pot, but the tips and tricks below will help make sure it goes seamlessly and turns out delicious. 

  • While the lentils are simmering in the soup make sure you stir it occasionally so none stick to each other or the bottom of the pot. 
  • Always taste your food before finishing! Add more salt or pepper to taste if needed.
  • If you can, chop the ingredients for the mirepoix roughly the same size, it makes for a nicer bite and ensures everything cooks through evenly. 
  • Add some spice with red pepper flakes, cayenne, or Calabrian chilis if you like
  • Adjust the thickness of the soup by altering the amount of stock you add – for a thicker soup, add 1 cup less stock and for a thinner soup add 1 cup more.
Turkey lentil soup in a bowl with parsley and parmesan.

Storage and reheating 

If you have any leftover soup, this one stores very well for the next day or next month(s). 

  • Storage: let the soup cool to room temperature, then transfer to an airtight container and store it in the fridge for up to 3 days. 
  • Freezing: let the soup cool to room temperature, then transfer to airtight freezer safe containers and freeze for up to 3 months. leave room at the top of the container because the soup will expand as it freezes.
  • Reheating: 
    • If from the fridge, warm either on the stovetop or in increments in the microwave. 
    • If from frozen, warm on medium low heat on the stovetop, stirring often until warmed through.

FAQs

Are lentils healthy?

Yes! They are loaded with vitamin B, magnesium, potassium, and are a great source of protein and fiber. More details here.

Do you need to soak lentils for soup?

Rinsing lentils is preferred to get some of the excess starch and any debris off, but honestly I only do it half the time, so it’s not necessary. 

Can you overcook lentils?

Yes, you can – when they are overcooked they start to become really mushy and can fall apart. You want them to be tender, but not disintegrating. 

Can you make lentil soup in a slow cooker?

Yes! If your slow cooker has the sauté function, sauté the turkey, mirepoix, and garlic as directed. Then add the lentils, tomato, and stock and cook on high for 3-4 hours or low for 6-8 hours. If your slow cooker doesn't have the sauté function, I'd recommend sautéing the ingredients on the stovetop then transferring to the slow cooker.

More soup recipes

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Close up image of turkey lentil soup in a bowl with parsley and parmesan.

Turkey Lentil Soup

This Turkey Lentil Soup is a super easy and delicious dinner with tender vegetables, melt in your mouth lentils, and juicy ground turkey. Made all in one pot, it’s a perfect easy weeknight meal.
5 from 2 votes
Print Pin Rate
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 1 lb ground turkey
  • 1.5 cups yellow onion, diced 1 onion
  • 1 cup celery, diced 2 stalks
  • 1 cup carrot, diced 1 large carrot
  • 2 tablespoon garlic, minced 4 cloves
  • 1 cup dried brown or green lentils, rinsed
  • 28oz crushed tomatoes
  • 4 cups vegetable stock
  • 1 ½ teaspoon kosher salt
  • 1 teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon ground ginger
  • ¼ cup fresh parsley
  • ¼ cup grated parmesan cheese

Instructions

  • In a large pot or dutch oven (I used 5.5QT), warm olive oil over medium-high heat. Once warm, add the ground turkey and mash it up with a wooden spoon or spatula. Cook until no longer pink on the outside, but not fully cooked through – about 5 minutes. 
  • To the pot with the turkey, add the mirepoix – the chopped onion, celery, and carrots – and the cumin, ginger, kosher salt, and black pepper. Cook until the onion is translucent and the carrots and celery begin to soften, about ~8 minutes.
  • After ~8 minutes of sautéing the mirepoix, add the garlic and cook another 5 minutes. 
  • Add the lentils, crushed tomatoes, and stock to the pot. Bring to a boil, then reduce to a simmer at medium-low heat.
  • Simmer the soup with the lid on for about 20 minutes until the lentils are tender. Stir occasionally, and begin checking the lentils for done-ness at 15 minutes as cooking time can vary for the lentils. Serve with parmesan and parsley. 

Video

Nutrition Estimate

Calories: 388kcal | Carbohydrates: 45g | Protein: 43g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 68mg | Sodium: 2039mg | Potassium: 1132mg | Fiber: 17g | Sugar: 8g | Vitamin A: 6399IU | Vitamin C: 16mg | Calcium: 140mg | Iron: 5mg
Course: Dinner
Cuisine: American
Keyword: lenti, Soup, turkey
Author: Haley

Broccoli Au Gratin (Broccoli Casserole)

This broccoli au gratin (aka cheesy broccoli casserole) is a delicious side dish that consists of lightly charred broccoli smothered in a creamy cheesy sauce, then baked until golden brown with crispy, buttery breadcrumbs on top. It’s a perfect vegetable side dish that even broccoli haters will love. 

Close up of Broccoli Au Gratin.
[feast_advanced_jump_to]

Ingredients

This broccoli gratin is made with some very simple, classic ingredients that should be available at your local store. Ingredient quantities can be found in the recipe card at the bottom of this post.

Ingredients for broccoli au gratin on a table.
  • Broccoli: I used 3 small heads of broccoli to get the 5 cups needed for this recipe. It gets cut up into pretty small bite-sized pieces, discarding most of the stem.
  • Shallot and garlic: to bring a more mild allium flavor that helps cut the decadence of the cheese sauce.
  • Butter: unsalted butter to make the roux which is the base of the cheese sauce. It's also used to sauté the garlic and shallot.
  • Flour: standard all purpose flour gets mixed with the butter to make the roux.
  • Whole milk: the base of the cheese sauce, it gets perfectly thick without feeling too heavy.
  • Gruyere cheese: classic gratin cheese, gruyere is a Swiss cows-milk cheese that’s on the milder side and slightly nutty and sweet. As it ages, the flavor becomes bolder and more complex. It's perfect for making a creamy sauce. 
  • Parmesan cheese: adds a slightly salty sharpness to the cheese sauce. 
  • Panko breadcrumbs: Japanese breadcrumbs – they are big flaky clusters that are a great crunchy topping. 
  • Olive oil: for drizzling on the broccoli before it's baked.

Step by step instructions

This broccoli gratin is made simply by par-baking fresh broccoli florets, tossing it with shallots, garlic, and a creamy homemade cheese sauce, then topped with breadcrumbs and baked until golden brown.

Roasting the broccoli on a sheet tray.

1. Roast the broccoli. Lay the broccoli out on a sheet tray in a single layer, drizzle with olive oil, kosher salt, and black pepper. Roast for 10 minutes until some tips start to get charred. 

Shallot and garlic sautéd.

2. Sauté shallot and garlic. While the broccoli is roasting, warm 1 tablespoon olive oil over medium heat in a medium saucepan. Add the chopped shallot and garlic and sauté until soft, about 5 minutes. Transfer to a large mixing bowl. 

Roux in a saucepan.

3. Make a roux. Wipe out the pot and set it back over medium heat. Add the butter and let it melt, then sprinkle flour overtop. Whisk until the butter absorbs the flour and cook for 1-2 minutes to let the raw flour taste cook out. You should have a very pale roux.

Milk added to roux.

4. Add the milk. While whisking constantly, slowly pour the milk into the roux. Bring to a light simmer and cook for 4-5 minutes until it has thickened slightly and coats the back of a spoon.

Cheeses, salt, and pepper added to roux.

5. Add the cheese. Turn the heat to low and stir in the gruyere and parmesan cheeses until fully combined. Season with kosher salt and black pepper.

Broccoli, cheese sauce, shallots, garlic mixed together.

6. Combine the broccoli, shallot and garlic, and creamy bechamel sauce sauce. Add the broccoli and cheese sauce to the large bowl with garlic and shallots. Mix until combined then transfer to a greased baking dish (or au gratin dish if you have it).

Breadcrumbs mixed with butter.

7. Mix the butter and panko. In a small bowl, combine the melted butter and panko breadcrumbs.

Au gratin pre-bake.

8. Top with panko. Sprinkle the buttery breadcrumbs all over top of the broccoli.

Freshly baked broccoli au gratin.

9. Bake. Bake in the oven for 25 minutes until golden and bubbly. 

What is au gratin?

Au gratin means a dish that is topped with breadcrumbs or cheese and then baked until golden. 

Ingredient substitutions

  • Substitute cauliflower instead of broccoli if you’d like! 
  • Other than gruyere, you could use sharp cheddar cheese, Swiss cheese, or gouda cheese. 
  • You can use frozen broccoli, do the roasting step straight from frozen.
  • Add some herbs into the cheese sauce such as fresh sage or fresh thyme.
  • Use garlic powder in place of fresh garlic – use ¼ tsp! 
  • Use onion powder in place of shallot – use ½ tsp! 

Tips and tricks

Check out the tips and tricks below to help make sure you nail this cheesy broccoli au gratin recipe.

  • Add the cheese on low heat so it blends more seamlessly into the sauce. 
  • If you want a nuttier flavor, cook the roux until it becomes a more golden color.
  • If for some reason you’re not getting a nice golden brown crispy top, try broiling the dish for a few minutes. But keep your eye on it, as the broiler can quickly go from golden brown to burnt. 
  • If your oven is occupied, instead of roasting the broccoli in the beginning of the recipe you can blanch it or use a vegetable steamer to steam it. The goal is to get it at least 75% cooked before mixing it with the cheese sauce.
  • Use a food processor to chop the broccoli into small florets – but be careful to not completely pulverize them. 
  • If your baking dish is filled to the brim, I recommend placing it on a baking sheet before putting it in the oven to catch any potential overflow.
  • Along with the breadcrumbs on top, feel free to sprinkle additional cheese on top as well – I'd do cheese, then breadcrumbs. 

Storage and reheating

  • To store this dish, allow it to come to room temperature and transfer to an airtight container. Store in the fridge for up to 4 days.
  • To reheat this dish, either warm it in the microwave for a minute or two, or put it back in the oven at 350°F until warmed through, about 10-15 minutes.

Make ahead instructions

This is a great broccoli side dish and making it ahead can really add to the ease of it, especially on a busy night or holiday. It can be prepared up to 2 days in advance. To prepare it in advance, make the recipe up until mixing the butter with breadcrumbs and baking. Then about 30 minutes before you want to eat it, mix together the breadcrumbs with the butter, sprinkle them over the dish, then bake. 

FAQs

Can I make the cheese sauce dairy free?

I have never tried that before, but if you’d like to, here’s a vegan cheese sauce that looks great. 

Can I make this dish gluten free?

Yes! You’ll need to make two swaps – first being the breadcrumbs. Either skip the breadcrumbs and instead top the dish with more cheese, or try to find gluten free breadcrumbs. You’ll also need to use gluten free 1:1 flour instead of all purpose flour. 

More side dish recipes

📖 Recipe

Close up of broccoli au gratin.

Broccoli Au Gratin

This broccoli au gratin (aka cheesy broccoli casserole) is a delicious side dish that consists of lightly charred broccoli smothered in a creamy cheesy sauce, then baked until golden brown with crispy, buttery breadcrumbs on top. It’s a perfect vegetable side dish that even broccoli haters will love. 
5 from 2 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 6 servings

Ingredients

Roasted broccoli

  • 5 cups broccoli cut into small pieces
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Shallot & garlic mixture

  • 1 tablespoon olive oil
  • 1 shallot chopped
  • 2 cloves garlic chopped

Cheese sauce

  • 2 tablespoon unsalted butter
  • 2 tablespoon all purpose flour
  • 2 cups whole milk
  • 1 cup grated gruyere cheese
  • ¼ cup grated parmesan cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper

Panko topping

  • ½ cup panko breadcrumbs
  • 1 tablespoon unsalted butter

Instructions

  • Preheat your oven to 425℉.
  • Lay the broccoli out on a sheet tray in a single layer, drizzle with olive oil, kosher salt, and black pepper. Roast for 10 minutes until some tips start to get charred. 
  • While the broccoli is roasting, warm 1 tablespoon olive oil over medium heat in a medium saucepan. Add the chopped shallot and garlic and sauté until soft, about 5 minutes. Transfer to a large mixing bowl. 
  • Wipe out the pot and set it back over medium heat. Add the butter and let it melt, then sprinkle flour overtop. Whisk until the butter absorbs the flour and cook for 1-2 minutes to let the raw flour taste cook out. You should have a very pale roux.
  • While whisking constantly, slowly pour the milk into the roux. Bring to a light simmer and cook for 4-5 minutes until it has thickened slightly and coats the back of a spoon.
  • Turn the heat to low and stir in the gruyere and parmesan cheeses until fully combined. Season with kosher salt and black pepper.
  • Add the broccoli and cheese sauce to the large bowl with garlic and shallots. Mix until combined then transfer to a greased baking dish (or au gratin dish if you have it).
  • In a small bowl, combine the melted butter and panko breadcrumbs.
  • Sprinkle the buttery breadcrumbs all over top of the broccoli.
  • Bake in the 425°F oven for 25 minutes until golden and bubbly. 

Video

Nutrition Estimate

Calories: 308kcal | Carbohydrates: 16g | Protein: 14g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 53mg | Sodium: 1099mg | Potassium: 416mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1010IU | Vitamin C: 66mg | Calcium: 410mg | Iron: 1mg
Course: Side Dish
Cuisine: American, French
Keyword: broccoli, side dish, vegetable
Author: Haley

Chewy Ginger Cookies Without Molasses

These chewy ginger cookies without molasses are full of flavor with a little sharp bite from ginger that isn’t overwhelming and a hint of warm cinnamon. They’re soft and tender on the inside with a crispier edge for the perfect texture. 

Baked ginger cookies without molasses on a cookie sheet.

Why you'll love this recipe

  • I​t's a super easy recipe made in one bowl with no chill time
  • They're delicious chewy, soft cookies 
  • No cookie cutters or rolling pin necessary
  • They're a perfect cookie for the holiday season with the warm ginger and cinnamon spices  

Ingredients

These chewy ginger cookies without molasses use brown sugar in its place and are so soft and tender. Full list of ingredients with quantities can be found in the recipe card at the bottom of this post.

Ingredients for cookies on a table.
  • Flour: standard all purpose flour for baking. 
  • Unsalted butter: unsalted room temp butter! If you only have salted, halve the amount of added kosher salt. 
  • Brown sugar: dark brown or light brown sugar are best in this recipe because they serve as a replacement for molasses.
    • Brown sugar is essentially white granulated sugar mixed with molasses, so light brown has less molasses than dark brown sugar, and in this recipe since we’ve omitted the added molasses all together, using dark brown sugar helps bring more of that flavor. 
  • Granulated sugar: a bit of granulated white sugar helps bring structure to the cookie. 
  • Egg: large eggs! One egg + one egg yolk is needed to get the right texture and spread. 
  • Vanilla: a must-have in cookies. Either vanilla extract or vanilla bean paste work great.
  • Baking soda: the leavening agent. Since brown sugar has molasses which is technically acidic, baking soda is best as it reacts with that acid to rise. 
  • Cinnamon and ginger: warm ground cinnamon and spicy ground ginger give this cookie perfect fall flavor. 
  • Salt: kosher salt to balance the sweetness. I use Diamond Crystal.

Step by step instructions

These soft ginger cookies follow a pretty traditional dough making method, and even better they’re no-chill! So they're a quick cookie to make if you need a sweet treat, especially around Christmas time. 

Mixed sugars and butter.

1. Combine sugar and butter. In a large bowl, mix the dark brown and granulated sugar with the room temperature butter until well combined. 

Fully combined wet ingredients.

2. Add the rest of the wet ingredients. Add the eggs and vanilla to the butter mixture and mix until well combined.

Mixed dough for ginger cookies.

3. Add the dry ingredients. Add the flour, spices, salt, and baking soda to the wet ingredients. Mix until the flour is just combined.

Balls of dough pre-bake.

4. Form balls & roll in sugar. Form 4 tablespoon sized cookie dough balls and roll them in granulated sugar. Place them on a parchment paper lined baking sheet (or cookie sheet) a few inches away from each other.

Baked cookies on a baking sheet.

5. Bake. Bake the cookies at 375°F for 15 minutes until the edges are nice and golden but the centers are still on the lighter side. Let them cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely. (! Important note: if you make the dough balls smaller, the bake time will be less. Start checking around 10 minutes.)

Tips and tricks

  • Bake with room temperature ingredients! I know it sounds annoying and silly, but using room temperature ingredients helps them all mix together better, so you get a better textured baked good. The most important is the butter, because it needs to be able to seamlessly mix with the sugars. 
  • Use a wood spoon, spatula, hand mixer, or stand mixer (with the paddle attachment on medium speed when beating the wet ingredients, and on low speed when you add the dry ingredients) to make the dough. 
  • Use an oven thermometer. It’s important to know your oven is at the right temperature for baking, so if you have an oven thermometer or can get one, it’s really helpful to know you’re at the right temp! 
  • Mix in the flour until it’s just combined, if you over work the flour the cookies won’t be as soft and tender. 
  • Check the expiration date of your ingredients – if you’ve had your ground ginger for more than 5 years, I’d recommend replacing it before making these as it’s very likely the flavor has faded. If your baking soda is expired, it's likely it won't work. 
  • Use a cookie scoop to get the same size cookies! For the 4 tablespoon size, it's labeled as a #16 cookie scoop. 

Recipe variations

While the base cookie for this should remain the same to avoid any baking issues, you can play around with the rolled sugar and add an optional topping if you'd like 

  • Top the cookies with a simple icing – mix powdered sugar with heavy cream and a dash of vanilla until you get a drizzle-able consistency.
  • Top the cookies with a more complex royal icing – recipe here https://sallysbakingaddiction.com/royal-icing/
  • Instead of rolling the cookies in granulated white sugar, sprinkle the tops of them with turbinado sugar (raw sugar).

Storage

  • These chewy ginger cookies without molasses will last at room temperature in an airtight container for 3-4 days. 
  • You can freeze these cookies as dough or after you’ve baked them
    • Dough: freeze the dough balls on parchment paper first, then transfer to a zip top bag or container for up to three months.
      • How to bake cookies from frozen: bake at a lower temperature so they have time to spread. 350°F is a good base, and then keep an eye on them starting around 10 minutes in the oven. 
    • Baked: freeze the cookies on a sheet tray with parchment paper first, then transfer to a zip top bag or container for up to two months. Defrost in the microwave for a minute or two. 
Finished chewy ginger cookies without molasses broken in half.

FAQs

What’s the difference between ginger cookies and gingerbread cookies?

Gingerbread cookies are traditionally rolled out and cut into shapes, and cooked for a longer period of time to get crispy. Ginger cookies are chewy and baked in ball form. 

What’s the best kind of butter to bake with?

Unsalted! Every salted butter has a different quantity of salt, so it’s hard to control just how much will be in your baked good unless you use unsalted and add the salt yourself. 

Can I use fresh ginger?

​For this recipe, I wouldn't recommend it, because fresh ginger is a bit more liquidy and can alter the texture of the cookie.

Can these cookies be made vegan?

I'd recommend just following a vegan ginger cookies recipe.

Are these ginger cookies the same as gingersnap cookies?

Similar in flavor, but different in texture. Gingersnaps are crispier, whereas these are a softer chewier ginger cookie. If you're looking for crispy gingersnap cookies, try this recipe.

More cookie recipes

📖 Recipe

Up close of finished cookies.

Chewy Ginger Cookies Without Molasses

These chewy ginger cookies without molasses are full of flavor with a little sharp bite from ginger that isn’t overwhelming and a hint of warm cinnamon. They’re soft and tender on the inside with a crispier edge for the perfect texture.
5 from 4 votes
Print Pin Rate
Prep Time: 25 minutes
Cook Time: 15 minutes
Servings: 12 cookies

Ingredients

  • 2 sticks unsalted butter room temperature
  • 1 ½ cups dark brown sugar
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 ½ teaspoon vanilla extract
  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 ½ tsp ground ginger

For rolling the dough

  • ¼ cup granulated sugar

Instructions

  • Preheat your oven to 375℉.
  • In a large bowl, mix the dark brown and granulated sugar with the room temperature butter until well combined. 
  • Add the eggs and vanilla to the butter mixture and mix until well combined.
  • Add the flour, cinnamon, ginger, salt, and baking soda to the wet ingredients. Mix until the flour is just combined.
  • Form 4 tablespoon sized cookie dough balls and roll them in granulated sugar. Place them on a parchment paper lined baking sheet a few inches away from each other.
  • Bake the cookies at 375°F for 15 minutes until the edges are nice and golden but the centers are still on the lighter side. Let them cool on the baking tray for 5 minutes then transfer to a wire rack to cool completely. (Important note: if you make the dough balls smaller, the bake time will be less. Start checking around 10 minutes).

Video

Nutrition Estimate

Calories: 386kcal | Carbohydrates: 58g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 204mg | Potassium: 76mg | Fiber: 1g | Sugar: 39g | Vitamin A: 514IU | Vitamin C: 0.02mg | Calcium: 41mg | Iron: 1mg
Course: Dessert
Cuisine: American
Keyword: baking, cookie, cookies, ginger
Author: Haley

Roasted Kabocha Squash Soup

This Roasted Kabocha Squash Soup is perfect for chilly weather – tender squash roasted with plenty of spices, garlic, and onions, then blended with stock until smooth, and finished with a bit of cream. Topped with toasted pepitas for the perfect crunch. 

Finished bowl of roasted kabocha squash soup with pepitas.
[feast_advanced_jump_to]

What is kabocha squash?

Kabocha squash is a Japanese variety of winter squash (also referred to as a Japanese pumpkin in America, although “kabocha” in Japan simply means “squash”) with dark green skin and bright orange flesh. The flavor is similar to other squash varieties –  earthy, nutty, and a little sweet – and not super overpowering. The texture is buttery when roasted thoroughly, somewhere between the texture of a pumpkin and a sweet potato. 

Ingredients

Ingredients needed to make this kabocha squash soup can be found below, with full quantities listed in the recipe card at the end of this post. 

Ingredients for kabocha squash soup on a table
  • Kabocha squash: as mentioned above, a very delicious winter squash that has a nutty sweet flavor and gets super tender when roasted. 
  • Onion: a yellow onion gets very roughly chopped and roasted with the squash then blended too. 
  • Garlic: a whole head of garlic gets roasted alongside the squash. It becomes soft, a little sweet, and full of so much flavor. It squeezes right out of its wrapping and gets blended with the onion and squash. 
  • Nutmeg: a hint of warm nutmeg brings out the sweetness in the squash and adds a great depth of flavor.
  • Smoked paprika: a little smoky spice pairs so nicely with the natural sweetness of the squash. 
  • Vegetable stock: used to blend the roasted ingredients together to get the perfect soup consistency. Vegetable broth and vegetable stock are interchangeable.
  • Heavy cream: adds a creamy decadence to the roasted squash soup. Vegetable stock and vegetable broth are interchangeable.
  • Toasted pumpkin seeds: (also known as pepitas) are the perfect crunchy topping for this soup. Buy them pre-toasted, or do it yourself by tossing them in a skillet over medium heat for a few minutes. 
  • Sage: optional topping!

Step by step instructions 

This roasted squash soup is as easy as can be – honestly, the hardest part is prepping the squash!

Squash, onion, and garlic pre-roasting.

1. Prep the veggies to be roasted. Cut the kabocha squash, onion, and the top off the head of garlic. Place the garlic in foil and drizzle with 1 teaspoon olive oil, close up the foil. Transfer the cut veggies and wrapped garlic to a large baking sheet lined with parchment paper. Then drizzle the remaining oil over the squash and onion, and season with 2 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon nutmeg, 1 teaspoon smoked paprika. 

Roasted kabocha squash, onions, and garlic

2. Roast the veggies. Roast in a 425°F oven for 30-40 minutes until very tender and slightly browned. You should be able to very easily insert a fork into the squash. 

Roasted vegetables and stock in blender.

3. Blend. Let the veggies cool slightly. Once cooled a bit, peel the skins off the squash and squeeze the cloves out of the roasted garlic. Add the squash flesh, garlic, and onion to a blender with the vegetable stock. Blend until smooth. 

Blended soup with heavy cream.

4. Finish with cream. Transfer the squash puree to a large pot and warm over medium-low heat. When warmed through, stir in the heavy cream. Season with additional kosher salt to taste. 

How to cut a kabocha squash

kabocha squash is one of the more difficult squashes to cut, so you want to make sure you have a sharp knife and a stable surface. 

  • Start by turning it on its side and cutting off the stem. 
  • Then sit it back upright and carefully cut it in half. Scoop out the seeds. 
  • From there, cut the halves in half, then into quarters. You should be left with 8 large ish pieces! 

Tips and tricks 

One of my favorite things about this roasted kabocha squash soup is how intuitive it is, but checking out the below tips and tricks will hopefully help guide you even further.

  • Leave the skin on: To make things easy for yourself, roast the squash with the skin on. Once it’s cooked, the skin easily peels off! You can cut off the skin before roasting, but as mentioned above this is a relatively tough squash, so it’s not a fun task. 
  • Wait to add the cream. If you add the cream right into the blender with the stock, it’ll likely curdle a bit from the heat. The best way to add it is as mentioned in the directions – blend the soup, add it to a pot, then warm it over medium low. Then once warmed, stir in the cream until incorporated.
  • Customize your consistency: 
    • If you like a thinner soup, add more stock! 
    • If you like a chunkier soup, blend it less! 
  • Don’t blend hot things: you never want to blend scalding hot things in the blender because pressure from the heat can form and it can explode. Make sure you cool the vegetables down a little before adding. Even then, I like to keep the little vent open and cover it with a cloth to let any steam escape. 
  • If you don't have a high speed blender, you could add the roasted vegetables and stock to a pot and then use an immersion blender (hand blender) to carefully puree it all together. 
Finished roasted Kabocha Squash shoup

Ingredient substitutions

  • Dairy free: If you want to make this squash soup dairy free you can either skip the heavy cream all together and use more stock, or substitute in coconut cream, coconut milk, or cashew cream in place of the heavy cream.
  • Non-vegetarian: This soup is naturally vegetarian, but if that’s not something you are necessarily watching out for, you can use chicken broth or chicken bone broth instead of vegetable stock. 
  • Other squashes: While this is a kabocha squash soup recipe, if you can’t find them (check your farmers markets!), some other squashes that work great in this recipe are butternut squash, honeynut squash, or any kind of pumpkin.

Squash soup toppings

Squash soup is delicious on its own, but I love to add fun flavorful toppings (such as the toasted pepitas I recommend above). A few ideas below!

  • Toasted sourdough croutons
  • Chili crunch oil 
  • Granola
  • Crispy shallots 

Storage and reheating

  • Storage: let it cool to room temperature, then transfer to an airtight container. Keep in the fridge for up to 4 days, or freeze for up to 4 months. 
  • Reheating:
    • If from the fridge, warm in the microwave or on the stovetop over medium low heat. 
    • If frozen, warm on the stovetop over medium low heat, stirring rather often to help break it up. 

FAQs

Is the skin on kabocha squash edible?

Yes! The outer skin on kabocha squash is edible. But for the purposes of this soup recipe, it won’t blend well, so I recommend removing it. 

Are kabocha squash seeds edible?

They are, but a little work needs to go into them before you eat them. This recipe here has good guidance. 

Is kabocha squash healthy?

Like most squash, kabocha is relatively good for you! It’s high in fiber, potassium, vitamin A and vitamin C. 

More squash recipes

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Finished bowl of roasted kabocha squash soup with pepitas.

Roasted Kabocha Squash Soup

This Roasted Kabocha Squash Soup is perfect for chilly weather – tender squash roasted with plenty of spices, garlic, and onions, then blended with stock until smooth, and finished with a bit of cream. Topped with toasted pepitas for the perfect crunch. 
5 from 1 vote
Print Pin Rate
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 3 servings

Ingredients

  • 1 kabocha squash cut into 8ths
  • 1 head of garlic
  • 1 yellow onion chopped into chunks
  • 2 tablespoon olive oil
  • 2 teaspoon kosher salt
  • 1 tsp black pepper
  • ½ tsp nutmeg
  • 1 teaspoon smoked paprika
  • 3 ½ cups vegetable stock
  • ¼ cup heavy cream

Instructions

  • Preheat your oven to 425°F.
  • Place the garlic in foil and drizzle with 1 teaspoon olive oil, close up the foil.
  • Transfer the cut veggies and wrapped garlic to a large baking sheet lined with parchment paper. Then drizzle the remaining oil over the squash and onion, and season with 2 teaspoon kosher salt, 1 teaspoon black pepper, ½ teaspoon nutmeg, 1 teaspoon smoked paprika. 
  • Roast the vegetables in a 425°F oven for 30-40 minutes until very tender and slightly browned. You should be able to very easily insert a fork into the squash. 
  • Let the veggies cool slightly. Once cooled a bit, peel the skins off the squash and squeeze the cloves out of the roasted garlic. Add the squash flesh, garlic, and onion to a blender with the vegetable stock. Blend until smooth. 
  • Transfer the squash puree to a large pot and warm over medium-low heat. When warmed through, stir in the heavy cream. Season with additional kosher salt to taste. 

Video

Nutrition Estimate

Calories: 287kcal | Carbohydrates: 35g | Protein: 4g | Fat: 17g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 22mg | Sodium: 2667mg | Potassium: 1152mg | Fiber: 6g | Sugar: 11g | Vitamin A: 5310IU | Vitamin C: 40mg | Calcium: 113mg | Iron: 2mg
Course: Dinner
Cuisine: American
Keyword: kabocha squash, roasted squash, Soup, Squash
Author: Haley

Twice Baked Mashed Potatoes

These Twice Baked Mashed Potatoes are a potato lover’s dream. It's made with creamy mashed potatoes that are then topped with shredded cheddar cheese, baked until that's melted, and finished with crispy bacon and green onions. Similar to a loaded baked potato, but in casserole form. It's the perfect dish to serve at a dinner party or holiday dinner. 

Close up image of spoon in mashed potatoes.
[feast_advanced_jump_to]

Ingredients

The simple ingredients needed to make these mashed potato casserole are below. This combination makes perfectly creamy potatoes, that are then topped with sharp cheddar cheese, bacon, and scallions for the ideal loaded potato combination. 

Ingredients on a table.
  • Potatoes: Russet potatoes are the ideal mashed potato because of their starch content that enables them to stay fluffy without getting gluey.
  • Heavy cream: Used to make the mashed potatoes creamy and fluffy. You could alternatively use half and half or whole milk. 
  • Sour cream: Also used to make the mashed potatoes creamy, but also to bring a small hint of tangy flavor. You could use room temp cream cheese if you have that on hand. 
  • Butter: Unsalted butter gets mashed into the potatoes to add flavor and help make the texture luscious. 
  • Garlic powder & onion powder: A classic spice combination that adds a perfect amount of flavor. 
  • Salt & pepper: kosher salt and fresh cracked black pepper are ideal. 
  • Cheese: For sprinkling on top before baking – extra sharp or sharp cheddar cheese is ideal. You could however just pick your favorite meltable cheese. Some other good options are gruyere, fontina, and pepper jack. To ensure your cheese melts evenly, grate the cheese yourself off the block. 
  • Bacon: Crispy, chopped bacon is the perfect addition – it gets sprinkled on top to finish the dish. Whatever your favorite cut of bacon is will work. 
  • Scallions/green onions or chives: These are chopped and sprinkled on top for a fresh finishing element. Other fresh herbs you can use are parsley, thyme, or chopped rosemary. 

Step by step instructions

To make these twice baked mashed potatoes follow the steps below. Full recipe can be found in the recipe card at the end of this post. 

Boiling the potatoes.

1. Boil the potatoes. Place the peeled and cut potatoes into a large pot. Fill the pot with cold water at least 2 inches above the potatoes. Set over high heat and boil until fork tender, about 15 minutes depending on the size you cut them. 

Mixing the cooked potatoes with other mashed potato ingredients.

2. Mash the potatoes. Drain the potatoes and add them back in the pot or to a large bowl. Add the heavy cream, sour cream, butter, garlic powder, onion powder, salt, and pepper. Mash to your desired consistency. 

Topping the mashed potatoes with cheese in a baking dish.

3. Prep for baking. Transfer the potato mixture to a baking dish / casserole dish and top with the shredded cheese. 

Finished twice baked mashed potatoes.

4. Bake & add toppings. Put the dish into a preheated oven and bake until the cheese is melted and golden brown. About 10-15 minutes. Top with cooked bacon and scallions.

Tips and tricks

While this recipe is hopefully easy, I've listed some tips and tricks below for a bit of extra help. 

  • You can bake the potatoes instead of boil them for their first cook. To do so, keep the skins on, pierce the potatoes all around with a fork, wrap them individually in aluminum foil and bake at 400°F for about an hour. Then remove the skin before mashing. 
  • Shred your own cheese – this ensures there’s no additives that would prevent it from melting properly. 
  • Use room temperature heavy cream, sour cream, and butter - it will mix more homogeneously into the potatoes. 
  • Rather than using garlic powder, you could add a few garlic cloves into the pot to boil with the potatoes. Drain and mash with the potatoes. 

Storage and reheating

  • Storage: keep the dish in an airtight container in the fridge for up to 3 days.
  • Freezing: this dish freezes well, but it should be frozen before finished. Follow the steps through making the mashed potatoes. Then transfer them to a freezer safe container and freeze for up to 3 months. Defrost in the fridge overnight before topping with the cheese and baking. 
  • Reheating: ideally this dish is warmed in the oven at 350°F for about 10-15 minutes. However it can also be warmed in the microwave for a few minutes.
  • If you're worried about the cheese flowing over the edge of the casserole dish as it bakes, put the dish on a baking sheet before putting it in the oven.

FAQs

What can I use if I don’t have a potato masher?

You can use a fork or a wooden spoon! Blender or food processor will likely overwork the potatoes, making them gluey. If you have a potato ricer that’s also great.

What other kinds of potatoes can I use for mashed potatoes? 

Plenty! Russets are the best for mashed potatoes, but if you need to, you can also use yukon gold potatoes or red potatoes. 

Do I need to peel the potatoes?

You don’t always need to peel the skin off the potatoes for mashed potatoes, but for this recipe I like to. 

Can I make this in advance? 

Yes! To do so, make the recipe through mashing the potatoes. Then when you’re ready for it, bake the potatoes with the cheese on top and finish with the bacon and scallions. 

More potato recipes

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Close up image of spoon in potatoes.

Loaded Twice Baked Potatoes

These Twice Baked Mashed Potatoes are a potato lover’s dream. It's made with creamy mashed potatoes that are then topped with shredded cheddar cheese, baked until that's melted, and finished with crispy bacon and green onions. Similar to a loaded baked potato, but in casserole form. It's the perfect dish to serve at a dinner party or holiday dinner. 
No ratings yet
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients

  • 3 russet potatoes
  • 2 tablespoon unsalted butter
  • ¾ cup heavy cream
  • ½ cup sour cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoon kosher salt
  • 1 teaspoon pepper
  • 1 cup shredded cheddar cheese
  • 3 strips bacon cooked & chopped
  • 2 tablespoon scallions sliced

Instructions

  • Preheat your oven to 425℉.
  • Place peeled and cut potatoes into a large pot. Fill the pot with cold water at least 2 inches above the potatoes. Set over high heat and boil until fork tender, about 15 minutes depending on the size you cut them. 
  • Drain the potatoes and add them back in the pot or to a large bowl. Add the heavy cream, sour cream, butter, garlic powder, onion powder, salt, and pepper. Mash to your desired consistency. 
  • Transfer the potato mixture to a baking dish / casserole dish and top with the shredded cheese. 
  • Bake for 10-15 minutes until the cheese is melted and golden brown.
  • Top with chopped bacon and scallions.

Video

Nutrition Estimate

Calories: 384kcal | Carbohydrates: 23g | Protein: 10g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 992mg | Potassium: 553mg | Fiber: 2g | Sugar: 2g | Vitamin A: 889IU | Vitamin C: 7mg | Calcium: 193mg | Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: American
Keyword: Potatoes
Author: Haley

Easy Apple Spice Cake

This Easy Apple Spice Cake is a delicious fall-inspired single-layer cake, great for snacking and really easy to throw together. It’s perfectly moist, loaded with chunks of apples, and flavored with delicious warm fall spices. It also uses applesauce to really bring out the apple flavor and make a super tender cake. It’s a great way to use up some of the apples from the orchard! 

Apple spice cake slices.
[feast_advanced_jump_to]

Ingredients

A handful of standard baking ingredients are used in this easy apple cake, along with a few more unique ones. I’ve listed them out below! 

Ingredients for apple spice cake.
  • Fresh apples: granny smith apples are my preferred for baking. For this recipe, you’ll want to peel them. 
  • Neutral oil: canola or vegetable oil are my go-to. You could also use a mild olive oil if you don't have the others on hand. 
  • Applesauce: unsweetened with no added flavors. Using this helps make a super moist cake, but also helps round out the apple flavor. If you don't have apple sauce, you can use sour cream or greek yogurt to bring the same moist texture. 
  • Granulated sugar: standard white sugar.
  • Dark brown sugar: in combination with granulated sugar, brings a rich flavor but also moisture. Light brown sugar is also okay. 
  • Eggs: large eggs. if you can find pasture raised, that’s ideal as they are the most nutrient dense with the healthiest chickens. 
  • Vanilla extract: brings delicious flavor and enhances all the other flavors.
  • Flour: standard all purpose flour. Unbleached is always ideal. 
  • Baking powder: the leavener. Because this recipe has little added acid (brown sugar has a little), we need baking powder which includes both the acid and the leavener. 
  • Spices: a combination of ground cinnamon, nutmeg, cloves, and allspice are a perfect blend of warm spices. 
  • Salt: kosher salt, always. This balances the sweetness, but also brings out the flavors. 

Step by step instructions

Full recipe with ingredient quantities can be found in the recipe card at the end of this post. 

Mixing eggs and sugar for apple spice cake.

1. Whisk together the eggs and sugars. In a large bowl, whisk the two large eggs, ½ cup granulated sugar, and ½ cup dark brown sugar together until pale and slightly frothy, about 2 minutes. 

Adding vanilla, applesauce, and oil.

2. Add the rest of the wet ingredients. To the egg sugar mixture, add the 1 cup neutral oil, ½ cup applesauce, and 1 ½ teaspoon vanilla extract. Whisk together until well combined.

Adding flour, spices, and baking powder.

3. Add the dry ingredients. To the bowl add the 2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon allspice, and ½ teaspoon salt. Whisk together until almost fully combined.

Folding in the fresh apples.

4. Add the apples. Add the diced apples to the batter and fold in with a spoon until just combined.

Adding batter to prepared baking pan.

5. Transfer to a prepared pan. Transfer the cake batter into a prepared 8x8 baking pan. 

Freshly baked apple spice cake.

6. Bake. Bake at 350°F for 35-40 minutes until the edges are lightly golden brown and the center is cooked through. Let rest in the pan for 15 minutes to set before removing and transferring to a cooling rack to cool completely. Top with powdered sugar if desired.

The best apples for baking 

There are over 7,500 varieties of apples. So what makes some better than others for baking? 

For baking, you want an apple that leans a little tart, that way when it’s combined with the sugary ingredients, you’re not overwhelmed with sweetness. You also want an apple that is the right texture, and won’t disintegrate when baked. The varieties below are my personal favorite to bake with.

  • Granny smith (ideal)
  • Cortland
  • Pink lady 
  • Honeycrisp (although these lean a bit sweeter, so if you can, also use a more tart apple in combination with this one)

Tips and tricks

To ensure this simple apple spice cake turns out perfectly, check out the tips and tricks below!

  • Bake with room temperature ingredients! It helps make sure everything incorporates properly, and bakes at the same speed. 
  • Measure your flour properly. A kitchen scale is preferred, but if you don’t have one, the spoon and level method is best. If you have too much flour, your cake will be dry. Avoid scooping with the measuring spoon as it's likely it'll pack in and you'll have too much. 
    • Spoon and level method: fluff the flower with your spoon, then gently drop spoonfuls into your measuring cup and brush away any excess on the top with the handle. 
  • Don’t over mix the batter! Mix in the dry ingredients until it’s almost fully incorporated but some flour streaks remain. Then add the apples and mix until JUST incorporated. If you over-mix, the cake will get tougher and gluey. 
  • To prep a cake pan, spray it with non-stick cooking spray and it line with two pieces of parchment paper (one going each way) with at least an inch hanging over the sides of the pan so you can easily pull the cake out. 
  • Let the cake sit in the pan after it’s baked for a few minutes. This is a moist cake, so it needs a bit to set before you take it out of the pan. 
  • To check if your cake is baked through – insert a cake tester or toothpick into the center of the cake – if there are just a few crumbs, it’s baked through. If there’s any semblance of wet batter, it needs more time. 
  • Use an oven thermometer to make sure your oven is at the right temp! While extra important for baking, this is handy for any recipe you make 😊

Apple spice cake toppings

This fresh apple cake doesn't need much on top, or anything at all really, but to make it even more special, some topping ideas are below! 

I like to use a simple dusting of confectioners' sugar, but you could leave it bare, make a simple powdered sugar glaze, or even make a buttercream! The maple buttercream from this cake recipe would be perfect. So would brown butter frosting. 
Storage

Store this apple spice cake in an airtight container at room temp for 2 days, or in the fridge for up to 5. 

FAQs

Can I make this gluten free?

Yes! Just use 1:1 gluten free baking flour

Do I need to peel the apples?

For this recipe, yes, I'd recommend it.

Can I make this in a different shape cake pans?

Yes! If you do an 8x8 round cake pan, bake time will be the same. However, if you do a different shape more drastically, baking time will be different. For example, muffins will take less time (20ish minutes) whereas a loaf cake will take longer (50-60 minutes). No matter what pan you use, just be sure to leave at least 1 inch of space at the top. 

Can I make this in a stand mixer?

Yes, use the paddle attachment, and when mixing the wet ingredients together mix on medium speed, and when adding the dry ingredients mix on low speed.

Can I make this with a hand mixer?

Yes, up until you add the apples, you can use the hand mixer. Then when you add the apples, switch to a rubber spatula or wooden spoon. 

More apple recipes 

Did you make this recipe? Leave a rating and review below and tag me on social!

📖 Recipe

Apple spice cake slices.

Easy Apple Spice Cake

This Easy Apple Spice Cake is a delicious fall-inspired single-layer cake, great for snacking and really easy to throw together. It’s perfectly moist, loaded with chunks of apples, and flavored with delicious warm fall spices. It also uses applesauce to really bring out the apple flavor and make a super tender cake. It’s a great way to use up some of the apples from the orchard! 
5 from 1 vote
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 9 servings

Ingredients

  • 1 cup neutral oil
  • ½ cup granulated sugar
  • ½ cup dark brown sugar
  • ½ cup unsweetened plain applesauce
  • 2 large eggs
  • 1 ½ teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground allspice
  • ½ teaspoon kosher salt
  • 2 cups peeled diced apples (about 2-3 apples) ½" pieces

Instructions

  • Preheat your oven to 350°F.
  • In a large bowl, whisk the two large eggs, ½ cup granulated sugar, and ½ cup dark brown sugar together until pale and slightly frothy, about 2 minutes. 
  • To the egg sugar mixture, add the 1 cup neutral oil, ½ cup applesauce, and 1 ½ teaspoon vanilla extract. Whisk together until well combined.
  • To the bowl add the 2 cups all purpose flour, 1 teaspoon baking powder, 1 teaspoon cinnamon, ½ teaspoon nutmeg, ¼ teaspoon cloves, ¼ teaspoon allspice, and ½ teaspoon salt. Whisk together until almost fully combined.
  • Add the diced apples to the batter and fold in with a spoon until just combined.
  • Transfer the cake batter into a prepared 8x8 baking pan. 
  • Bake for 35-40 minutes until the edges are lightly golden brown and the center is cooked through.
  • Let rest in the pan for 15 minutes to set before removing and transferring to a cooling rack to cool completely. Top with powdered sugar if desired.

Video

Notes

  • Bake with room temperature ingredients! It helps make sure everything incorporates properly, and bakes at the same speed. 
  • Measure your flour properly. A kitchen scale is preferred, but if you don’t have one, the spoon and level method is best. If you have too much flour, your cake will be dry. Avoid scooping with the measuring spoon as it's likely it'll pack in and you'll have too much. 
    • Spoon and level method: fluff the flower with your spoon, then gently drop spoonfuls into your measuring cup and brush away any excess on the top with the handle. 
  • Don’t over mix the batter! Mix in the dry ingredients until it’s almost fully incorporated but some flour streaks remain. Then add the apples and mix until JUST incorporated. If you over-mix, the cake will get tougher and gluey. 
  • To prep a cake pan, spray it with non-stick cooking spray and it line with two pieces of parchment paper (one going each way) with at least an inch hanging over the sides of the pan so you can easily pull the cake out. 
  • Let the cake sit in the pan after it’s baked for a few minutes. This is a moist cake, so it needs a bit to set before you take it out of the pan. 
  • To check if your cake is baked through – insert a cake tester or toothpick into the center of the cake – if there are just a few crumbs, it’s baked through. If there’s any semblance of wet batter, it needs more time. 
  • Use an oven thermometer to make sure your oven is at the right temp! While extra important for baking, this is handy for any recipe you make 😊

Nutrition Estimate

Calories: 448kcal | Carbohydrates: 50g | Protein: 4g | Fat: 26g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 195mg | Potassium: 103mg | Fiber: 2g | Sugar: 27g | Vitamin A: 73IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 2mg
Course: Dessert
Cuisine: American
Keyword: Apples, baking, cake, Fall Baking
Author: Haley