CPA: Certified Pastry Aficionado ----- http://www.certifiedpastryaficionado.com Mon, 26 Jun 2017 09:20:58 +0000 en-US hourly 1 https://wordpress.org/?v=4.7.5 BBQ Chicken Nachos http://www.certifiedpastryaficionado.com/bbq-chicken-nachos/ http://www.certifiedpastryaficionado.com/bbq-chicken-nachos/#comments Mon, 26 Jun 2017 09:20:58 +0000 http://www.certifiedpastryaficionado.com/?p=3866 This shop has been compensated by Collective Bias, Inc. and Constellation Brands. All opinions are mine alone. The following content is intended for readers who are 21 or older. #SummertimeCerveza #CollectiveBias BBQ Chicken Nachos – Made with tortilla chips topped with BBQ chicken, Monterey Jack and cheddar cheeses, fresh tomatoes, sliced red onion, and crispy bacon, […]

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This shop has been compensated by Collective Bias, Inc. and Constellation Brands. All opinions are mine alone. The following content is intended for readers who are 21 or older. #SummertimeCerveza #CollectiveBias

BBQ Chicken Nachos – Made with tortilla chips topped with BBQ chicken, Monterey Jack and cheddar cheeses, fresh tomatoes, sliced red onion, and crispy bacon, these nachos are a fun and easy party snack that is perfect for a crowd!

In my house growing up, summers were about soccer. As I’ve mentioned before, both of my parents grew up in Colombia, so they were huge soccer fans. But what I haven’t talked about before is that my grandparents were immigrants to Colombia from Europe. And soccer is huge there, as well. So we were also busy keeping tabs on the matches for various European teams.

Oh and I can’t forget Spain! My cousins currently live there and have for the last few decades. Soccer in Spain is huuuuuuge and they take it super seriously. I’ll never forget being in Madrid in 2002 and watching the quarterfinals of the soccer games that summer. The neighborhoods shut down to watch the game and for each goal scored, you could hear shouting and screaming coming from all the apartments nearby. The energy was something I’ve never experienced before.

Now that summer is starting, that means more soccer to watch. To get ready for the Beautiful Game this summer, I’m stocking up on my favorite beers and making some incredible party snacks. But not just any snacks – say hello to my BBQ Chicken Nachos!

Have you ever tried BBQ Chicken Pizza? It was the inspiration for these nachos! I’ve had it at a few different restaurants but all the versions have these few basics:

  • Chicken
  • BBQ sauce
  • Red Onions
  • A blend of various cheeses

Pizza can feel too heavy sometimes so I decided to recreate the recipe in nachos-form, which makes it ideal for sharing at all your summertime celebrations. And I also added bacon and tomatoes and the BEST dipping sauce to go along with them. I have it on good authority from multiple sources (including myself) that this dipping sauce takes the nachos to a whole other level. So don’t skip it!

Here are a couple other tips to consider when making your nachos:

  1. Make sure you cut the chicken into small pieces. Remember – this chicken will go on top of nachos so you don’t want the pieces to be too large or else you won’t be able to eat them in one bite.
  2. Speaking of the chicken – I suggest using a mild BBQ sauce because the chili powder we use on the chicken will be more than enough heat. If you realize that you want more spice, just add some hot sauce at the end, to taste.
  3. There are a few toppings that go on the nachos, so I suggest prepping those before you get going on the chicken, just to make your life easier. That way – once the chicken is done – you can just top the tortillas chips with everything and then bake.

Now, let’s get to the beer. Modelo is one of my favorite summertime beers because it’s so light and refreshing, yet full of flavor. Therefore, it makes for the best beer to wash down these nachos because it will only compliment the nachos and not overpower them (and vice-a-versa).

I love to have my Modelo Especial with with a slice of lime to add even more refreshing flavor. But sometimes I like to go with a bolder flavor so I grab a lager-esque Modelo Negra. How do you enjoy yours?

If this is your first time buying Modelo, you can easily locate it in the beer aisle of your local grocery store. Modelo Especial and Modelo Negra are typically sold in 12-packs boxes and/or  6-packs, so make sure to check both shelves for what they have in stock.

BBQ Chicken Nachos - Made with tortilla chips topped with BBQ chicken, Monterrey Jack and cheddar cheeses, fresh tomatoes, sliced red onion, and crispy bacon, these nachos are a fun and easy party snack that is perfect for a crowd!

Alrighty guys…now you’ve got your perfect beer and snack combo for summer. How excited are you to try it out?! Let me know how much you love it by commenting below!

BBQ Chicken Nachos
Made with tortilla chips topped with BBQ chicken, Monterey Jack and cheddar cheeses, fresh tomatoes, sliced red onion, and crispy bacon, these nachos are a fun and easy party snack that is perfect for a crowd!
Servings6-8 servings
Prep Time10 minutes
Cook Time25 minutes
Ingredients
  • 1tablespoon canola oil
  • 1pound boneless skinless chicken breastdiced
  • 1tablespoon chili powder
  • 1tablespoon garlic powder
  • 1/2tablespoon salt
  • 1/2teaspoon ground pepper
  • 3/4cup + 1 teaspoon BBQ saucedivided
  • 13ounces tortilla chips
  • 1cup Monterrey Jack cheeseshredded
  • 1cup cheddar cheeseshredded
  • 1/2 red oniondiced
  • 1large tomatodiced
  • 8strips baconcooked and crumbled
  • 2tablespoon parsleyfinely chopped
  • 1/2cup sour cream
Instructions
  1. Preheat oven to 350 degrees. Add diced chicken and spices together in a medium bowl. Toss to combine. Heat medium saute pan over medium high heat with canola oil. Once oil is hot, add coated chicken and cook for 2 to 3 minutes. Add 3/4 cup of BBQ sauce and continue to cook until sauce is reduced by half, about 5 more minutes. Remove from heat.
  2. Place all the tortilla chips evenly on a large baking sheet. Layer on the chicken with a little of the residual sauce. Cover with shredded cheese, red onion slices, diced tomatoes, and cooked bacon crumbles. Bake in preheated oven for 15 minutes.
  3. While the nachos bake, mix together the remaining 1 teaspoon of BBQ sauce with 1/2 cup sour cream. This will be used as the dipping sauce.
  4. Remove nachos from the oven and sprinkle with chopped parsley. Serve immediately with dipping sauce and your favorite Modelo beer.
Recipe Notes

Recipe adapted from Buzzfeed

Pin for later:

BBQ Chicken Nachos - Made with tortilla chips topped with BBQ chicken, Monterrey Jack and cheddar cheeses, fresh tomatoes, sliced red onion, and crispy bacon, these nachos are a fun and easy party snack that is perfect for a crowd!

More recipes that you’ll love:

Pretzels Bites with Beer Cheese Dip

Pretzel Bites and Beer Cheese Dip - The perfect snack for your party and tailgate needs. You won't be able to resist these soft & chewy pretzel bites and creamy beer cheese dip.

Shrimp & Grit Cake Bites

Shrimp & Grit Cake Bites - Ultra creamy grit patties are fried and served with a buttery sauteed shrimp and crispy bacon to create an appetizer that your guests will go crazy for. Pairs perfectly with the flavors of Chardonnay wine!

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Easy Meatball Subs - Made with hot dog buns, frozen meatballs, marinara, and provolone, these meatball subs are so simple to make and perfect for feeding a crowd. Don't have a crowd to feed? You can easily adjust this recipe for a smaller group!

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Bonus Post! Sunshine Blogger Award Nomination http://www.certifiedpastryaficionado.com/bonus-post-sunshine-blogger-award-nomination/ http://www.certifiedpastryaficionado.com/bonus-post-sunshine-blogger-award-nomination/#comments Sat, 24 Jun 2017 12:27:49 +0000 http://www.certifiedpastryaficionado.com/?p=4112 As you know, I typically post things for you guys Mondays and Thursdays. But this week, you get a bonus post so I can share some awesome news! A couple weeks ago, fellow food blogger, Bites of Flavor, nominated me for the Sunshine Blogger Award. I was in shock! I work so hard to give […]

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As you know, I typically post things for you guys Mondays and Thursdays. But this week, you get a bonus post so I can share some awesome news!

A couple weeks ago, fellow food blogger, Bites of Flavor, nominated me for the Sunshine Blogger Award. I was in shock! I work so hard to give you guys incredible recipes and stories behind them so it feels great to be recognized for that hard work. Thank you, Kristine!

Ok so what is the Sunshine Blogger Award. Per Kristine:

This award is given to bloggers by other bloggers who they believe are inspiring, positive, and deserve some recognition.  It’s also a great way for bloggers to get to know each other!

Now that I’ve been nominated, I’ve been asked to do the following:

  1. Thank the blogger who nominated them by writing a blog post about the Sunshine Blogger Award and include the nominator’s blog link in the post
  2. Answer the 11 questions asked by the blogger who nominated them and include the answers in the blog post
  3. Nominate 11 other blogs, ask them 11 new questions, and include those questions in the blog post
  4. Notify the 11 nominees and display a Sunshine Blogger Award logo in the blog post (create your own logo)

So what were my questions? Let’s get started!

  1. What is your blog niche and where did you come up with the concept?

    I started this blog during my first job at a CPA Accounting Firm, where I was also a CPA (Certified Public Accountant). At the time, I was all about the sweets so I decided to play around with my license designation and call the blog Certified Pastry Aficionado. Now, I post about all kinds of recipes but I still love that the blog name ties in aspects of my other life as a CPA. So the name stayed!

  2. How long have you been blogging?

    I first began blogging in 2011 but then took a 4-year hiatus to focus on work and life. I have been back at the blog for almost a year and absolutely love it. So much has changed in the blogging world since I started so, despite first entering the game long ago, I still think of myself as a newbie. This past year has been such a magical adventure so I have no plans of turning my back on this blog again! Food blogger 4 life!

  3. How do you get inspiration to write your blog post?

    So many of my recipes come from things that I’ve tried at restaurants or from friends or from my childhood that I just HAVE to share with everyone. Sometimes, I just feel like getting creative and developing something completely new based on recipes I’ve been brainstorming about or ingredients that have inspired me.

  4. What do you like most about blogging?

    I love the reactions I get from you all! Food is such a big deal to me so I love sharing it with everyone. Nothing warms my heart more than when someone tells me that they loved a recipe and it’s now become part of their family. I love it!

  5. Where do you live and how would you describe that city to someone who has never been there?

    Atlanta, GA  – it’s the perfect mixture of suburban life and big-city life. Last year, we were in the hustle-and-bustle of the city but then moved 12 miles away to the suburbs. You really don’t have to move far to get the kind of community you’re looking for.

  6. What is the most important lesson you’ve learned from blogging?

    You have to make time for the things you’re passionate about. Like I mentioned above, I put the blog on hold for 4 years because life got into the way. But in reality, I let life distract me from my passion. Now that I’ve resurrected it, I plan to never let it go again because I know how much joy I get from it.

  7. What has been the biggest challenge you’ve faced when blogging?

    Self-promotion. When I first started the blog, I thought people would organically stumble upon my site and read what I had to say. Fat chance. You gotta promote yourself and get the word out there about your blog! This has been hard for me because it requires lots of networking and learning about social media and putting yourself out there.

  8. Do you blog full time, or as a hobby? If you blog as a hobby, tell us how you make time to blog while working!

    Oh girl, let me tell you – it has been pretty crazy trying to balance both! I work full-time but that doesn’t mean I think of my blog as a hobby. I take it very seriously and devote most of my free time to creating new content, promoting that content, and reaching out to brands for possibilities of working together. I do this before work, after work, and on the weekends. But that doesn’t mean I don’t make time for a personal life. If I have a busy weekend planned, I’ll do more on other weekends or during the week to catch-up. I have always been great at time-management so, though it’s been tough to keep it all together, it’s definitely doable. Oh and I gotta thank my incredible husband for taking care of many of the chores around the house and helping keep me sane while I try to balance everything. He does soooo much and I am eternally grateful for that. He’s even starting to take over my Facebook to help me out too! What a saint, huh?!

  9. What has been the best vacation you’ve been on?

    Our European vacation about 2 years ago. We saw family in Madrid for my cousin’s wedding, ventured on to Paris for a few days, and then Munich. it was so great to see family and eat amazing food and do it all with my now-husband. Oh and it was pretty amazing to get engaged in the City of Light 🙂

  10. What are your blog goals for the rest of the year?

    (1) Grow my reach on Facebook, (2) Make more videos, (3) Obtain a Brand Ambassadorship with a brand I love and respect, (4) Hit 50k monthly page views

  11. What do you want your readers to know about you that they already don’t know?

    Though I only post indulgent and even sinful recipes, this is not how I eat all the time. I actually eat pretty healthy and modestly during the week. But I don’t get excited about cooking healthy foods. So I focus my recipes on the foods that make me happy and that’s what I share with you guys. Therefore, I want you to know how important it is to me that I have balance in my diet and I think it’s something you should practice, too!

Loved these questions! Now it’s time for me to name some food bloggers I admire and ask them some questions. First, the bloggers:

All of these blogs have amazing recipes, great photos, and fun stories to share. They’re all growing, just like me, so give them some love and check them out!

Okay, now, let’s get to my 11 questions for them:

  1. What inspired you to begin your blog?
  2. Do you have a blogging community in your hometown that your participate in? How has it helped you?
  3. What are your blogging strengths?
  4. What is the best thing you’ve ever made? Yes, you have to pick just one!
  5. What recipe did you attempt to blog about, but it turned into a disaster?
  6. Where do you turn for food inspiration?
  7. What is the kitchen tool you cannot live without?
  8. When you’re not blogging or cooking, what do you love to do?
  9. What city have you traveled to that surprised you with their food? It can be a good or bad surprise.
  10. What’s one thing on your life bucket list?
  11. What do you hope to accomplish this year?

Thank you, again, to Bites of Flavor for nominating me. It is such an honor to be recognized by a fellow blogger because I think we can be the most critical of one another. But awards like these help share the love and spread encouragement in the blogging community. Therefore,  I am happy that I was also able to recognize bloggers who mean a lot to me and support me and this blog. Love you all and cannot wait to read your responses!

And to my readers…thank you for being with me every week, recreating these recipes, and sharing your feedback. You are the reason I continue doing this blog!

See you on Monday! 🙂

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Chocolate-Covered Key Lime Pie http://www.certifiedpastryaficionado.com/chocolate-covered-key-lime-pie/ http://www.certifiedpastryaficionado.com/chocolate-covered-key-lime-pie/#comments Thu, 22 Jun 2017 10:02:47 +0000 http://www.certifiedpastryaficionado.com/?p=4105 Chocolate-Covered Key Lime Pie – A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It’s a cool and refreshing treat to enjoy all summer long! As years go by and I get older, there’s one thing that I’ve learned: my taste in food is NOT set in stone. It constantly […]

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Chocolate-Covered Key Lime Pie – A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It’s a cool and refreshing treat to enjoy all summer long!

As years go by and I get older, there’s one thing that I’ve learned: my taste in food is NOT set in stone. It constantly evolves. I may think I hate blue cheese, but then, out of nowhere, I suddenly enjoy it.  I talked a little about it in this discussion about avocados. And I’m here again to talk about it. This time: citrus and chocolate.

My hatred of citrus and chocolate began with those chocolate oranges that they sold at supermarkets and pharmacies. They were chocolate spheres that came apart in slices, much like oranges do. But the chocolate had a hint of orange flavor added. Do you guys remember these?! I was intrigued by them so I thought, “Hey, let’s give this a try!”

Gross. So gross. Never again.

But, alas, as they do many times, my taste buds changed their mind about this combo. Not exactly the chocolate and orange combo, but close – chocolate and lime.

The evolution began when I went to the Florida Keys with some girlfriends years after my traumatic chocolate orange experience. One of the girls was adamant that we try the Chocolate-Covered Key Lime Pies on a Stick. I didn’t want to put a damper on the excitement – all the girls were so pumped to try these – so I kept my opinions about citrus and chocolate to myself.

Though I was skeptical, I still had an inkling floating in my mind…Should I give this dessert a try? After all, I love seasonal treats! Maybe this could be the dessert that changes everything for me?

And man, was it ever! With the first bite, I instantly fell in love. The pie was cream and tangy and had a perfect amount of crunch from the chocolate and graham cracker crumbs. And I loved how the bittersweet chocolate paired with the tart lime. Yummmm.

So today, I am here to recreate that magical recipe for you guys to try at home. Because sometimes you just can’t make it to the Keys.

Chocolate-Covered Key Lime Pie - A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long!

These chocolate-covered key lime pie slices were SHOCKINGLY easy to make. All you need to do is make a key lime pie (less than 45 minutes from start to finish), add popsicle sticks, freeze the pie, slice, and then dip in chocolate. Boom! So simple!

And if you want to cut out even more time, you can buy the pie already made from your supermarket bakery. I can’t say I recommend this because the key lime pie is so simple to make yourself. But I can understand the need to cut corners sometimes so I’ll give you a free pass.

Chocolate-Covered Key Lime Pie - A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long!Chocolate-Covered Key Lime Pie - A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long! Chocolate-Covered Key Lime Pie - A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long!

Okay so how exactly do you make this pie? Let’s get to it.

Pies are notoriously annoying to make, especially if you have to make two pie crusts (top and bottom). But since key lime pie has a graham cracker crust, it cuts your prep time in half! See, all you need to do for the crust is add melted butter and sugar to store-bought graham cracker crumbs (or make them yourself by crushing 10-12 graham crackers), press into a pan, and bake. Simple as that!

But before you get the crust baking, you gotta mix the filling together and let it sit for 30 minutes to thicken. This step is crucial! The custard thickens up beautifully during this time so don’t skip it! While it’s thickening, make the crust and bake it. Once thickened, add to the baked crust and bake for another 15-20 minutes.

Now all you have to do is let it cool and then freeze before we start dunking in luscious dark chocolate.

Chocolate-Covered Key Lime Pie - A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long!

Though this recipe is so simple, there are still some tips I have to make sure it goes smoothly for you:

  1. Although this is a key lime pie, you do not actually need to use key limes for this recipe. In fact, there has been numerous sources that stated that using lime zest and lime juice gives just as strong of a lime flavor as key lime juice does. And coming from experience, it’s soooo much easier to juice regular limes than it is key limes. So go ahead an buy those regular ones, people!
  2. Now this tip is important so listen up! Please use an aluminium pan when making this pie. After it finishes baking, we need to insert the popsicle sticks. But how do we do that without making a mess of the pie? While the pie is still in the pan, we make a slit with a sharp knife where the stick should go and then insert. Then you place the pie in the freezer and the stick will set as the pie freezes. I tried inserting the stick after it was frozen and it was (1) harder to insert and (2) did not stay in place. So trust me with this one!
  3. Whenever I am coating things in chocolate, I like to use this melting chocolate because it (1) melts smoothly and (2) hardens when it dries. If you simply use melted chocolate chips for the coating, the coating never hardens into a shell unless you refrigerate. Plus the flavor of this chocolate is perfectly semi-sweet.
  4. To make it easy to coat these slices in chocolate, I recommend a shallow square dish. I used my glass Pyrex one, but you can use a square or loaf baking pan or something similar. But if you’re using a metal pan, make sure to melt in a microwave safe bowl first and then pour the chocolate into it. If you simply use a bowl, it will make it hard to lay the slice flat down to coat so try to use a square pan, if possible.

Alright, there you have it – the recipe that changed my tastebuds forever! Let me know how much you love it by commenting below! Enjoy!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Chocolate-Covered Key Lime Pie - A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long!

 
Chocolate-Covered Key Lime Pie
A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long!
Servings8 slices
Prep Time20 minutes
Cook Time30 minutes
Passive Time8 hours
Ingredients
For the crust:
  • 1 1/4cup graham cracker crumbsplus more for garnish
  • 1/4cup sugar
  • 5tablespoons buttersalted, melted
  • 1 aluminum pie pan
For the pie filling
  • 4large egg yolks
  • 4teaspoons lime zestregular limes (no need for key limes!), plus more for garnish
  • 114-ounce can sweetened condensed milk
  • 1/2cup fresh lime juiceregular limes (about 4-5)
  • 1/8teaspoon salt
For assembly of the pops:
  • 8 popsicle sticks
  • 20ounces dark chocolate melting disks
  • 1/2cup vegetable oil
Instructions
  1. Preheat oven to 325 degrees. First we'll make the filling so it can rest before baking. Add yolks and zest to a medium bowl. Whisk together for two minutes. Add condensed milk, lime juice, and salt and whisk together. Cover mixture and set aside for 30 minutes to thicken up.
  2. While the mixture thickens, prepare the crust. Mix crumbs, sugar, and butter together until combined. Dump into an aluminum pie pan. Using the bottom of a clean measuring cup, press the crumbs into the edge of the pan to form the crust. Bake in preheated oven for 12 minutes, until the edges start to toast. Remove from oven. Leave the oven on.
  3. After the 30 minutes have passed, place fillinf in warm pie crust and bake for 15-18 minutes, or until the center is firm. Remove from oven and let it cool for 1 hour. Cut 8 evenly-spaced horizontal slits in the middle of each slice's crust. This is where the popsicle stick will go. Insert stick about half way in. Cover pie and place in freezer for at least 8 hours.
  4. Once the pie is frozen, remove from freezer. Slice pie into 8 slices and remove from foil pan. Place chocolate melting disks into shallow bowl. I used a square Pyrex dish. Melt in microwave in 30 second-increments until completely smooth. Add oil and whisk together. The oil helps thin out the chocolate to better coat the pie slices. Prepare a baking sheet with parchment paper to place the prepared slices.
  5. Place a slice into the chocolate and, using a spoon, cover in chocolate. With the back of the spoon, spread off the extra chocolate back into the dish. Place onto prepared baking sheet. Using extra crumbs and lime zest, garnish the chocolate-covered slice. Repeat with the remaining slices. Place into freezer to harden for 30 minutes. Serve immediately or place into storage container for later. Slices will last a week or two.
Recipe Notes

Recipe for key lime pie adapted from America's Test Kitchen

Pin for later:

Chocolate-Covered Key Lime Pie - A rich and tangy slice of key lime pie dipped in creamy dark chocolate. It's a cool and refreshing treat to enjoy all summer long!

More desserts that you’ll love:

Atlantic Beach Pie

Atlantic Beach Pie - A summertime pie that tastes like lemon meringue, but made with a saltine cracker crust

Chocolate Raspberry Mousse

Chocolate Raspberry Mousse- Chocolate raspberry mousse is a super easy treat to put together and will satisfy any sweet tooth. Made with whipped cream, melted dark chocolate, and raspberry puree. Perfect for dinner parties or romantic dinners for two.

Blueberry Crumb Bars

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Watermelon Margaritas http://www.certifiedpastryaficionado.com/watermelon-margaritas/ http://www.certifiedpastryaficionado.com/watermelon-margaritas/#comments Mon, 19 Jun 2017 09:35:42 +0000 http://www.certifiedpastryaficionado.com/?p=4074 Watermelon Margaritas – A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues!  Man, when it comes to warm weather, I cannot spend a weekend without a refreshing drink in my hand. Whether it’s these mimosas or this sangria or even […]

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Watermelon Margaritas – A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues! 

Man, when it comes to warm weather, I cannot spend a weekend without a refreshing drink in my hand. Whether it’s these mimosas or this sangria or even just a beer, I need to have something cold and boozy to sip on by the pool. This care-free feeling is what’s keeping me from jumping on the baby train. Let me hold on to it for just a few more years!!

Today’s recipe is yet another refreshing, juicy, cocktail that SCREAMS summertime that I can sip on while I enjoy my baby-less moments of peace (for now, anyway). Say hello to these Watermelon Margaritas!

This margarita, like many of my recent recipes, was inspired by a drink that I tried at a local restaurant here in Atlanta. I am margarita fanatic so you can best-believe that I have had any and every flavor under the sun.

But this watermelon version was entirely new to me! I had never seen it before so I had to try it. And it did not disappoint! Super refreshing and the perfect accompaniment to summer.

To make this boozy treat at home, all you have to do is blend fresh watermelon, strain it, and add in the typical margarita fare: agave syrup, triple sec, lime juice, and tequila.

Watermelon Margaritas - A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues! Watermelon Margaritas - A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues! Watermelon Margaritas - A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues!

When I first ventured out to make these, I was worried that I’d need a juicer to make fresh watermelon juice. Nope! Watermelon is so juicy that you can easily juice it in your blender or food processor. But you do have to remove the pulp by straining through a mesh strainer.

Here are a few others tips to help you when making these amazing margs:

  1. This recipe is for a small pitcher of margaritas served over ice (about 4 servings). If you want to make more, just double the recipe. Or if you just want to make one, divide the recipe by 4. But I can assure you, you won’t be able to have just one.
  2. If you want to impress your guests with presentation, you can serve your margs in this keg. Isn’t this the coolest thing you’ve ever seen?! You’ll need to make a double batch to fill up this keg.
  3. To help incorporate the agave, mix it directly into the lime juice and stir, before adding to the margarita mixture. The acid in the lime juice will break down the sticky syrup.
  4. The watermelon juice can be made ahead of time (no more than a couple days before), but it may separate a little after a day or so. Just give it a shake to combine it all together.

Alright guys…how excited are you to try these amazing watermelon margaritas?! I am pretty excited for you. It’s going to be a HIT this summer. Let me know how they turn out by commenting below. Enjoy!!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Watermelon Margaritas - A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues!

Watermelon Margarita
A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues!
Servings4 drinks
Prep Time10 minutes
Ingredients
  • 4cups watermelondiced, plus extra for garnish
  • 1/4teaspoon sea salt flakesplus extra for garnish
  • 8ounces tequilasilver
  • 4ounces triple sec
  • 4ounces fresh lime juice
  • 2teaspoons agave syrup
Instructions
  1. Blend watermelon in blender until smooth. Filter through mesh sieve to remove excess pulp. Taste juice and add a pinch of salt. Taste again and add more, if needed. I used 1/4 teaspoon in mine to really bring out the flavor of the juice.
  2. Add 12 ounces of watermelon juice to small pitcher with tequila and triple sec. Mix lime juice and agave syrup together until syrup is dissolved. Add to watermelon mixture. Stir to combine together.
  3. If you'd like to add salt to the rim, place a little lime juice or water in a plate. Place some flaky salt on another plate. Dip the rim of each glass in lime juice/water and then into the salt.
  4. Add ice to each glass. Fill each glass with margarita mix. Add a mini slice of watermelon for garnish.

Pin for later:

Watermelon Margaritas - A refreshing margarita that is made with fresh watermelon juice, triple sec, fresh lime juice, and silver tequila. The perfect drink for summer parties and barbecues!

More drinks that you’ll love:

Cranberry Lime Mojitos

Cranberry Lime Mojitos - A festive twist on this classic drink. Mint, sugar, lime, cranberry juice, and rum come together to make this yummy drink that perfectly highlights the winter flavor of cranberry but can be made all year long!

Berry Mimosas

Berry Mimosas - A refreshing and simple mimosa made with mixed berry simple syrup and prosecco or champagne. Garnish with a few berries and you've got yourself the perfect drink for summer!

Red, White, & Blue Sangria

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Fried Chicken Tacos http://www.certifiedpastryaficionado.com/fried-chicken-tacos/ http://www.certifiedpastryaficionado.com/fried-chicken-tacos/#comments Thu, 15 Jun 2017 09:46:38 +0000 http://www.certifiedpastryaficionado.com/?p=4054 Fried Chicken Tacos – A crispy buttermilk fried chicken tender wrapped in leafy lettuce and a flour tortilla and finished with juicy diced tomatoes and a lemon garlic mayo. A simple, yet delicious new way to get your taco fix on Taco Tuesday! Happy Taco Thursday! OK, that’s not a thing, but we’ve got tacos […]

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Fried Chicken Tacos – A crispy buttermilk fried chicken tender wrapped in leafy lettuce and a flour tortilla and finished with juicy diced tomatoes and a lemon garlic mayo. A simple, yet delicious new way to get your taco fix on Taco Tuesday!

Happy Taco Thursday! OK, that’s not a thing, but we’ve got tacos today on the blog so just roll with it…

Tacos are a funny thing for me… I rarely ate them growing up and when I did, they were the hard shell tacos with ground beef and the basics. It wasn’t until college that I tried different kinds of tacos. But even then, they weren’t too exciting. Why get a taco when I can get a burrito that has beans and rice, too?!

But this taco, ladies and gentlemen, changed the game for me. The minute I tasted it, I FINALLY found the taco I’ve been searching for my whole life, the taco that spoke my language, the taco that was meant to be eaten by me.

Say hello to the Fried Chicken Taco!

I first had a fried chicken taco at a local restaurant here in Atlanta when I first moved here. It was a huge lunch spot with my coworkers so they took me there during my first week on the job to try it out. There were only four kinds of tacos so choices were limited. Fried anything is typically a safe choice so the fried chicken taco was what I went with.

And, man, what a great choice that was! The chicken was a super-crispy chicken tender and placed in a flour tortilla with lettuce, tomato, and just enough mayo. So simple but so delicious.

The taco I’ve created for you guys is similar to the one I had that momentous day, but I’m using heartier lettuce for some crunch and an aioli-type mayo instead of a basic mayo. I think the lemon and garlic in my mayo add another layer of depth to this otherwise simple dish.

If you’ve never fried anything before, have no fear – I am here to give you some tips to make sure you get these tenders fried perfectly, plus some other tips:

  1. This recipe calls for you to marinate the chicken in a buttermilk mixture before frying. So keep this in mind when prepping your meals. If eating this during the week, I recommend marinading in the morning so they’re ready for dinner that night. If you’re in a rush, 30 mins – 1 hour will be good enough, but just know that they’ll be even better when given some more time to marinade!
  2. Make sure the oil is hot before adding the chicken. The fried crust will get oily and soggy if it’s not fried in hot oil. This may mean that you have to let the oil back heat up in between batches. Ah, and speaking of batches…
  3. Make sure you are frying no more than 4 tenders at a time. If you crowd the frying pan, the oil temperature will drop and cause your chicken to get soggy. So you’ll probably need to fry the tenders in about 3 batches.
  4. When breading the chicken, make sure you cover completely with flour and press it into the chicken tender. This will help the breading stick on during the frying process.
  5. And lastly, if you’re unsure about the cooking time, test one chicken tender using the times I suggest below and then check to make sure the center is cooked. I always do this because cooking time can differ based on what kind of pan or stovetop you have.

There you have it – you’re new favorite taco! I hope you have a chance to try it soon. You’re gonna love them!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Fried Chicken Tacos
A crispy buttermilk fried chicken tender wrapped in leafy lettuce and a flour tortilla and finished with juicy diced tomatoes and a lemon garlic mayo. A simple, yet delicious new way to get your taco fix on Taco Tuesday!
Servings8 tacos
Prep Time10 minutes
Cook Time15 minutes
Passive Time1 hour
Ingredients
For the chicken marinade:
  • 1 1/2 pounds chicken tendersraw
  • 1cup buttermilk
  • 1teaspoon salt
  • 1/2teaspoon paprika
  • 1/4teaspoon cayenne pepper
  • 1/4teaspoon garlic powder
For the chicken breading:
  • 1 1/2cups all-purpose flour
  • 1teaspoon salt
  • 1teaspoon black pepper
  • 1teaspoon paprika
  • 3/4teaspoon garlic powder
  • 1 1/2teaspoons baking powder
For the tacos:
  • 8small flour tortillas
  • 8leaves leafy lettuce
  • 2 tomatoesdiced
  • 1cup light mayo
  • 1/2teaspoon lemon juice
  • 1/2teaspoon garlic powder
  • 1/8teaspoon paprika
Instructions
  1. First, we have to marinade the chicken in the buttermilk mixture. Add chicken tenders and marinade ingredients together in a large ziplock bag. Close bag and shake together to combine ingredients. Place in refrigerator to marinate for at least 1 hour and up to 8 hours.
  2. Prepare mayo spread by mixing mayo, lemon juice, 1/2 teaspoon garlic powder, and 1/8 teaspoon paprika together in a medium bowl. Set aside until we assemble the tacos.
  3. Prepare the chicken breading by stirring all ingredients together in a shallow bowl. Remove chicken from refrigerator. Remove one tender from the bag and shake off excess marinade and place in flour mixture. Coat completely in flour and shake off excess. Place on clean plate and repeat with rest of the tenders.
  4. Heat 2-3 cups of oil in a large skillet on medium heat. I used my cast iron one. Once it gets hot, add chicken tenders one at a time, cooking a maximum of 4 tenders at a time. You don't want to crowd the pan or else the oil will cool down too much. Cook for 3 minutes on one side, flip and then cook for another 1 1/2 minutes or until deep golden brown. Drain on paper towels. Repeat with rest of chicken tenders until complete.
  5. To assemble the tacos, spread a little mayo on the flour tortilla. Place one leaf of lettuce on top of mayo, then add 1 or 2 chicken tenders, depending on the size of the tenders. Top with more mayo and diced tomatoes. Repeat with remaining tortillas. Serve immediately.
Recipe Notes

Chicken tender recipe adapted from Country Recipe Book

Pin for later:

Fried Chicken Tacos - A crispy buttermilk fried chicken tender wrapped in leafy lettuce and a flour tortilla and finished with juicy diced tomatoes and a lemon garlic mayo. A simple, yet delicious new way to get your taco fix on Taco Tuesday!

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Jalapeno Pineapple Sticky Wings

Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties.

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Nutella Crunch Cupcakes http://www.certifiedpastryaficionado.com/nutella-crunch-cupcakes/ http://www.certifiedpastryaficionado.com/nutella-crunch-cupcakes/#comments Mon, 12 Jun 2017 09:20:23 +0000 http://www.certifiedpastryaficionado.com/?p=4024 Nutella Crunch Cupcakes – A super moist chocolate cupcake, dipped in creamy Nutella hazelnut spread, and crunchy chocolate pieces. The perfect combination of textures that will satisfy any sweet tooth! I recently had a revelation – I haven’t make cupcakes in an extremely long time. Months? No wait, I think it’s been years!! I’ve been […]

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Nutella Crunch Cupcakes – A super moist chocolate cupcake, dipped in creamy Nutella hazelnut spread, and crunchy chocolate pieces. The perfect combination of textures that will satisfy any sweet tooth!

I recently had a revelation – I haven’t make cupcakes in an extremely long time. Months? No wait, I think it’s been years!! I’ve been focused on creating new desserts that I hadn’t made before that I ignored one of most classic desserts that a baker can make.

As a result, I was determined to try out a new cupcake recipe that would stand up to all unique desserts that I’ve showcased this year, including these whoopie pies, this tres leches, and these marshmallow bites. But how??

Answer: Nutella!

Nutella is the answer to most of life’s problem so it was a no-brainer for this cupcake. But I also added a little extra crunch to add another layer of texture to these cupcakes. If there’s one thing you need to know about me is that I love multiple textures in my food. Creamy, gooey, crunchy all in one dessert?! Yes, please!

So say hello to Nutella Crunch Cupcakes!

When it comes to chocolate cake, more often than not the cake is dense and dry. But not this recipe! Thanks to a super wet batter, these cupcakes are insanely moist.

After the cupcakes cool down, they’re then dipped in luscious Nutella and finished with a layer of crispy chocolate crumbles. Look at how they glisten! I used Buncha Crunch for these but you can use Crispy M&Ms or chopped Kit-Kats or even chopped Crunch bars to help you achieve the bonus crunch.

These cupcakes are insanely simple to make, mostly because the batter is made in one bowl. No need to keep the dry and wet ingredients in separate bowls for this recipe!

Despite its simplicity, I still have a few tips to make sure you make zero mistakes on these babies. Here we go:

  1. Do NOT overfill the cupcakes! I suggest only filling about 2/3 full. I filled about 4/5 full for my test sample and it overflowed.
  2. Do not remove the cupcakes until they are completely done, which means a toothpick will come out completely clean when inserted. No crumbs should be present. Usually I don’t follow this rule because I like ultra-moist cupcakes but since this cake is really wet, they will sink if undercooked, even a little bit.
  3. Make sure the cupcakes are COMPLETELY cool before topping them. Since they’re super moist, they’re super delicate so if you dip them in Nutella before they have a chance to cool, the Nutella will act like a glue and rip off the top of the cupcake.
  4. Speaking of Nutella, it’s much easier to dip the cupcake when the Nutella is slightly melted. So I recommend melting in the microwave for 15 seconds before using.
  5. This recipe uses a cup to coffee in the batter to add depth to the chocolate cake. You’ll never even know the coffee is there, I SWEAR! You can slightly taste it in the batter before baking, but once it’s baked, there’s not even a hint of coffee flavor. But instead, you taste a yummy, chocolatey cupcake. So don’t exclude this coffee from your recipe!

There you go – that’s all there is to it! These cupcakes were a HUGE hit in our home and wit friends so I just KNOW you’re gonna love them too. Enjoy!!

Nutella Crunch Cupcakes - A super moist chocolate cupcake, dipped in creamy Nutella hazelnut spread, and crunchy chocolate pieces. The perfect combination of textures that will satisfy any sweet tooth!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

 
Nutella Crunch Cupcakes
A super moist chocolate cupcake, dipped in creamy Nutella hazelnut spread, and crunchy chocolate pieces. The perfect combination of textures that will satisfy any sweet tooth!
Servings24 cupcakes
Prep Time10 minutes
Cook Time17 minutes
Passive Time20 minutes
Ingredients
  • 2cups sugar
  • 1 3/4cups all-purpose flour
  • 3/4cup unsweetened cocoa powder
  • 2teaspoons baking soda
  • 1teaspoon baking powder
  • 3/4teaspoon salt
  • 2large eggs
  • 1cup buttermilk
  • 1cup brewed coffeewarm
  • 1/2cup vegetable oil
  • 2teaspoons pure vanilla extract
  • 2/3cup Nutella
  • 16ounces crispy chocolate crumbles(I used Buncha Crunch)
Instructions
  1. Preheat oven to 350 degrees. Line a cupcake tin with paper liners. Set aside.
  2. In the bowl of a stand mixer, add sugar, flour, cocoa powder, baking soda, baking powder, and salt. Fit the stand mixer with whisk attachment and lower. Mix on low until dry ingredients are completely combined.
  3. Add eggs, buttermilk, coffee, oil, and vanilla. Mix until completely combined, about 2 minutes. The mixture will be runny. Scoop into prepared muffin tin, filling each cup 2/3 full. If you fill any higher, the cupcakes will overflow while baking.
  4. Bake in preheat oven for 17 minutes or until toothpick comes out COMPLETELY clean, without any crumbs. Remove from oven and let them cool on a wire rack. Let cupcakes cool completely before topping them.
  5. Place Nutella in microwave safe bowl and microwave 15 seconds to thin it out a little bit. Stir with a spoon. Place crispy chocolate crumbles into a separate medium bowl. Dunk the top of a cooled cupcake into the Nutella and then into the crumbles. Repeat with remaining cupcakes.
  6. Serve immediately or store for up to 2 days.
Recipe Notes

Chocolate cake recipe adapted from My Baking Addiction 

Pin for later:

Nutella Crunch Cupcakes - A super moist chocolate cupcake, dipped in creamy Nutella hazelnut spread, and crunchy chocolate pieces. The perfect combination of textures that will satisfy any sweet tooth!

More chocolate treats that you’ll love:

Nutella Macarons

Nutella Macarons - A classic chewy french cookie made with chocolate hazelnut spread (Nutella).

Triple Chocolate Soft Baked Cookies

Triple Chocolate Soft Baked Cookies - A decadent soft baked cookie made with three kinds of chocolate: cocoa powder, chocolate chunks, and chocolate chips.

Molten Chocolate Cake

Molten Chocolate Cake - Dense chocolate cake that has a gooey molten lava center that will make your mouth water. It's a dessert that is sure to impress on your next date night or dinner party!

 

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The Best Pizza Bianca (White Pizza) http://www.certifiedpastryaficionado.com/best-pizza-bianca-white-pizza/ http://www.certifiedpastryaficionado.com/best-pizza-bianca-white-pizza/#comments Thu, 08 Jun 2017 09:22:11 +0000 http://www.certifiedpastryaficionado.com/?p=3996 The Best Pizza Bianca (White Pizza) – The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners.  Sometimes a recipe turns out exactly as you expected. Other times, you […]

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The Best Pizza Bianca (White Pizza) – The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners. 

Sometimes a recipe turns out exactly as you expected. Other times, you decide to go in another direction. Today’s recipe is one of the those latter times.

I originally developed this recipe so I could showcase my new-found love of Burrata cheese. Burrata cheese is similar to fresh mozzarella, but wayyyy creamier. It has changed my world forever and I want to shout my love of it from the rooftops.

But as I was making this pizza, I quickly realized that I already had too much going on with the ricotta, shredded mozzarella, and Pecorino Romano cheese, so there really was no room left to add slices of fresh Burrata cheese. So I just left it at that.

My missteps turned out to be a HUGE success because this pizza was absolutely out. of. this. world! Chewy, yet crispy crust, and a combination of three of the best Italian cheeses?! It’s no surprise that this pizza is this amazing! But sadly, I’ll have to wait for another time to share my love of Burrata cheese with you. Stay tuned!

Here you have the BEST pizza bianca that I’ve ever had:

The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners. The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners. The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners.

If you haven’t had pizza bianca before, it’s also known as white pizza. Does that sound more familiar? White pizza is simply a pizza without any sauce – yes, that also means absolutely no WHITE sauce. I have tried some white pizzas that use an alfredo-type white sauce and they are simply too rich. So don’t expect any of that on this pizza.

If the thought of having a pizza with no sauce sounds insane to you, don’t leave yet! I promise you’ll be more open to the idea after you learn more.

So what makes this pizza so amazing? Let’s break it down.

First we have the perfect combination of cheeses:

  1. Structure from the shredded mozzarella – the way this cheese melts together in one cohesive piece, while still super gooey, is exactly the reason why we don’t need sauce on this pizza. I promise you won’t miss it!
  2. Creaminess from the ricotta – if you’re like me, those pockets of creamy ricotta cheese are my favorite parts of gourmet pizzas. There just ain’t anything like warm, creamy ricotta. Excuse me while I start drooling.
  3. Bold flavor from the Pecorino Romano – Mozzarella and ricotta have mild flavors so I sprinkle on some Pecorino Romano cheese to add some more bite. Pecorino Romano looks like Parmesan but it’s a little tangier and saltier. So that’s why I think it’s the best choice for this pizza.

To add a little bit of freshness, I drizzle a little extra-virgin olive oil on top and place a few fresh basil leaves around, which also adds the perfect amount of color.

Side note: I just began growing my own fresh basil in my “garden” – which is just basil right now – and it’s so amazing! I love having it on hand to use in any and everything. I’m hoping to add mint, thyme, and rosemary plants to truly turn this area in to a real garden. If you have any tips about growing these, send them my way!

The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners. The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners. The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners.

Ok guys – this recipe is basically fool-proof. You’re not making the dough so the hard part is gone! But just in case you’re a little nervous about trying this recipe, here are a few tips to help you out:

  1. When buying store-bought pizza dough, you’ll usually find it in the bakery refrigerators. If you haven’t tried rolling cold dough before, it’s impossible! Therefore, before you plan to make this pizza, place it in a medium bowl with some olive oil (this keeps it from sticking to the bowl AND gives the dough a crispy crust when baking) and coat the dough evenly. Let it sit on the counter for an hour or two to help it get to room temperature. Now, it’s ready for use and will be super easy to roll into a pizza round.
  2. Like I always say, don’t buy your cheese pre-shredded! There are additives in shredded cheese to keep it from clumping together, which also keeps it from melting nicely. Therefore, I always shred my own cheese. They sell blocks of mozzarella in the cheese section – but don’t use fresh mozzarella since it will be impossible to shred (too soft). I used this kind from Polly-O, but any brand is perfectly fine.
  3. Let the pizza cool for a few minutes before slicing and serving. Otherwise, you’ll have a huge mess and the toppings could slide off.

There you have it – the BEST pizza bianca you will ever have! Let me know what you think in the comments below!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

The Best Pizza Bianca (White Pizza) - The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and Pecorino Romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners.

 
The Best Pizza Bianca (White Pizza)
The BEST white pizza you will ever make! Made with store-bought dough, shredded mozzarella cheese, ricotta cheese, and pecorino romano cheese, this pizza is super simple to make and will be best addition to your weeknight dinners.
Servings8 slices
Prep Time10 minutes
Cook Time15 minutes
Passive Time1 hour
Ingredients
  • 2tablespoons extra virgin olive oildivided
  • 16ounces fresh pizza dough(store-bought)
  • 2cups shredded mozzarella
  • 2/3cup ricotta cheese(whole milk)
  • 1clove garlicminced
  • 1/8teaspoon red pepper flakes
  • 1/4teaspoon salt
  • 6leaves fresh basil
  • 2tablespoons pecorino romano cheesegrated or finely shredded
Instructions
  1. Remove pizza dough from fridge. Place 1 tablespoon of olive oil in a medium bowl. Add pizza dough to bowl and toss in oil. Let it sit at room temperature for 1 hour to warm up. As the dough warms up, it will grow, which is good.
  2. Preheat oven to 450 degrees. Mix ricotta cheese with minced garlic, red pepper flakes, and salt. Set aside.
  3. Punch dough down with your fist to remove air bubbles. Place pizza dough on a large baking sheet and spread with your fingers until dough is 1/4 inch thick, leaving a slight lip around the edges for the crust. Sprinkle shredded mozzarella over the crust, leaving a inch clear from the edges. Then, place ricotta cheese mixture on top, in 6 dollops. Next, place basil leaves all over the pizza. Finish with sprinkles of Pecorino Romano cheese and drizzle of last tablespoon of olive oil.
  4. Bake pizza in preheated oven for 15 minutes, or until cheese is bubbling and crust turns slightly golden brown. Let it cool for 2 minutes. Slice into 8 even slices and then serve.

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Easy Asiago Cheese Bread - This easy asiago cheese bread is made from store-bought pizza dough so it's super simple to put together. Simply split dough in half, sprinkle freshly-shredded asiago cheese on top and bake for 15-20 minutes. That's it! It's the perfect accompaniment to your favorite pasta or soup.

Creamy Baked Mac & Cheese

Creamy Baked Mac & Cheese - Creamy cheese sauce is added to pasta, topped with more shredded cheese and then baked. The best macaroni and cheese you'll ever have!

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Jalapeño Pineapple Sticky Wings http://www.certifiedpastryaficionado.com/jalapeno-pineapple-sticky-wings/ http://www.certifiedpastryaficionado.com/jalapeno-pineapple-sticky-wings/#comments Mon, 05 Jun 2017 09:42:11 +0000 http://www.certifiedpastryaficionado.com/?p=3970 Jalapeño Pineapple Sticky Wings – The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeño pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties.  Summer is here! Who else is loving the warm weather for a change? Sorry for you folks who aren’t […]

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Jalapeño Pineapple Sticky Wings – The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeño pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties. 

Summer is here! Who else is loving the warm weather for a change? Sorry for you folks who aren’t feeling it yet. Stay strong – it’s comin’ soon!

In honor of the beginning of summer, I gotta do a grilling recipe – I just GOTTA!

My first thought was to do a wing recipe. I have been OBSESSED with wings ever since high school. Me and my friends would spend Monday nights inhaling $0.25 wings like it was nothing. Ah, to be young again.

In my opinion, wings taste much better on the grill. But then again, what doesn’t taste much better on the grill. It’s the only way I’ll eat chicken or pork at home, nowadays. It’s probably because of the delicious flavor you get from the charred grill marks. You’ll get plenty of those with this wing recipe.

Ah yes…let’s get to the recipe, shall we? This incredible wing recipe will blow you away. The marinade is also what we’ll use for the sauce. So we get chicken that is super tender and a sauce that keeps them ultra sticky. And without further ado, here are my Jalapeño Pineapple Sticky Wings!

Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties. Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties. Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties.

Marinading chicken is my new favorite thing. Before last year, I always skipped that step because (1) who has time to wait 4-6 hours for chicken to marinate and (2) does it really make a huge difference? After making these grilled cilantro lime chicken skewers, I knew the answer was a resounding YES!  The chicken becomes so unbelievably flavorful and juicy. It made the extra prep work soooo worth it.

And these wings are no different! You’re going to get ultra-tender, flavorful chicken that will make the marinating process so worth it. But for these wings, you’re going to want to start the marinating process the night before. That will give the wings plenty of time to marinate overnight before you grill them that afternoon.

After the wings are done marinating, all you need to do is pat them dry, grill them, and then toss in the sauce, which we will make with the marinade we set aside. Boom – that’s it!

Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties. Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties. Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties.

Before you get started on these wings, here are a few more tips to make sure they come out perfectly:

  1. For the sauce, you will use jalapeño jelly. You should be able to find it in the jam/jelly section of the grocery store.
  2. Once the chicken is marinated, throw away the used marinade. This should NEVER be used for the sauce since the raw chicken was sitting in it. This is why we separate the marinade into two parts at the beginning.
  3. When adding the sauce to the grilled chicken, add about half of it first and see if that’s enough. Add more, as needed. It all depends on how saucey you like your wings.

And that’s all there is to it! I hope you have a chance to make these amazing wings sometime this summer. Let me know how they turn out by commenting below!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties.

Jalapeno & Pineapple Sticky Wings
The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties.
Servings30 wings
Prep Time20 minutes
Cook Time20 minutes
Passive Time12 hours
Ingredients
  • 10ounces jalapeño jelly
  • 1/2cup soy saucelow sodium
  • 1/4cup pineapple juice
  • 1/4cup light brown sugar
  • 1/4cup honey
  • 2tablespoons red wine vinegar
  • 1teaspoon salt
  • 1teaspoon garlic powder
  • 1teaspoon onion powder
  • 1/2teaspoon allspice
  • 1/2teaspoon ground ginger
  • 1/2teaspoon ground cinnamon
  • 1/4teaspoon ground cayenne pepper
  • 4pounds chicken wings
  • 2teaspoons cornstarch
Instructions
  1. Prepare chicken wings by separating tips, drummettes, and wingettes. Discard tips. I found that the best way to do this was to slice through the joints with a sharp knife. Place wings into a gallon-sized plastic bag. Set aside.
  2. Place jalapeno jelly in a large microwave-safe bowl and microwave until it is easy to whisk, about 30-60 seconds. Add soy sauce, pineapple juice, honey, brown sugar, red wine vinegar, and all spices, except cornstarch. Whisk together until combined. Scoop out 1/2 cup of marinade and pour over the wings. Seal plastic bag and shake to coat wings in marinade. Let it marinade for 12 hours in the fridge, flipping the bag a couple times. Cover rest of marinade and place in fridge.
  3. When ready to grill, preheat grill to medium heat, about 350 degrees. Remove wings from fridge and drain them from the marinade. Discard marinade. Pat them dry. Once grill is hot, brush with oil to keep wings from sticking. Place wings on grill and cook until cooked-through, about 10 minutes on each side for a total of 20 minutes.
  4. While wings are cooking, place leftover marinade in a medium sauce pan with 2 teaspoons of cornstarch. Whisk to combine. Heat on medium-high heat until boiling then reduce to medium heat to cook for 5 minutes so it can thicken. Turn off heat and let it cool on the stovetop.
  5. Once wings are cooked, brush with thickened sauce. I put a couple coats of the sauce on my wings to make them extra sticky. Serve immediately.
Recipe Notes

Recipe adapted from Carlsbad Cravings

Pin for later:

Jalapeno Pineapple Sticky Wings - The best recipe for sticky, sweet, and spicy wings! These wings are grilled and tossed in a jalapeno pineapple sticky sauce for the ultimate summer appetizer for your barbecues and parties.

More party recipes that you’ll love:

Grilled Cilantro Lime Chicken Skewers

Grilled Cilantro Lime Chicken Skewers - This is the most tender and most flavorful chicken you will ever make! The chicken gets marinated in a honey, lime, cilantro, garlic, and soy sauce marinade for a few hours, skewered, and then grilled. Super easy and always a hit! Perfect for serving a crowd.

Shrimp & Grit Cake Bites

Shrimp & Grit Cake Bites - Ultra creamy grit patties are fried and served with a buttery sauteed shrimp and crispy bacon to create an appetizer that your guests will go crazy for. Pairs perfectly with the flavors of Chardonnay wine!

Pineapple & Melon Fruit Salad with Citrus Mint Dressing

Pineapple & Melon Fruit Salad with Citrus Mint Dressing - A super refreshing fruit salad made with watermelon, cantaloupe, honeydew, pineapple, orange segments, grapefruit segments, chopped mint, and a hint of honey. The perfect addition to any summer party, picnic, or BBQ!

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Funfetti Whoopie Pies http://www.certifiedpastryaficionado.com/funfetti-whoopie-pies/ http://www.certifiedpastryaficionado.com/funfetti-whoopie-pies/#comments Thu, 01 Jun 2017 09:33:20 +0000 http://www.certifiedpastryaficionado.com/?p=3932 Funfetti Whoopie Pies – Soft and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a handheld version of a cupcake, also known as a whoopie pie. The perfect cookie that kids and adults will both enjoy! Welcome to June, guys! As I do at the beginning of every month, […]

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Funfetti Whoopie Pies – Soft and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a handheld version of a cupcake, also known as a whoopie pie. The perfect cookie that kids and adults will both enjoy!

Welcome to June, guys! As I do at the beginning of every month, I have a brand-spanking new cookie recipe for you guys. The cookie recipe from last month was a HIT. But I have a feeling this month’s recipe is going to excite you even more.

I have to admit, its been a little bit of a struggle to think up new cookie recipe each month that is both unique and absolutely incredible. Because, obviously, you guys deserve nothing less than incredible.

For this month, rather than share a recipe that was in my typical repertoire, I thought up a completely new recipe that I hadn’t yet tried. And I am pretty damn proud of it! It came out better than I could have ever imagined and, as a result, I was eating them all day long until they were gone. No sharing these cookies with my husband’s coworkers – this CPA was going to have no issues getting rid of them on her own.

Enough of the anticipation. Let’s see the cookies! Say hello to Funfetti Whoopie Pies!

Funfetti Whoopie Pies - Soft and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a handheld version of a cupcake, also known as a whoopie pie. The perfect cookie that kids and adults will both enjoy!

If you haven’t had a whoopie pie, first of all, poor you! You’ve been missing out! Second of all, let me break it down for you: it is a combination of a sandwich cookie and a cupcake, where the creme-filed center is the same but the cookies are actually cake-like in texture. In other words, pure heaven.

Though I had made a few whoopie pies at home, I had yet to share a whoopie pie recipe for the blog. Shame on me, right? For my first, I had to go big. Which, in my world, obviously means making a whoopie pie that I’ve never tasted before but that I knew would be a show-stopper. So, to me, the choice was easy because funfetti=show-stopper.

Funfetti Whoopie Pies - Soft and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a handheld version of a cupcake, also known as a whoopie pie. The perfect cookie that kids and adults will both enjoy!

To make this whoopie pie, you are basically making a cupcake because you have to make (1) a batter and (2) a frosting. The frosting is basically the same as what you would use for a cupcake recipe or cake recipe. So if you have one that you absolutely LOVE, then feel free to interchange it with my recipe below.

The cake, however, is a different story. We cannot use a typical funfetti cake recipe since the batter is too runny and will turn the cookies into flat pancakes. Therefore, we have to increase the flour and butter amounts to increase the thickness of the batter. For this recipe, there is about double the amount of butter and flour than your typical cake recipe.

See how thick they get? They stay perfectly round when scooping them on the baking sheet.

Funfetti Whoopie Pies - Soft and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a handheld version of a cupcake, also known as a whoopie pie. The perfect cookie that kids and adults will both enjoy!

Once the cookies are baked and cooled, you simple frost them and pair them up and voila! You have yourself a whoopie pie!

If you’ve never made a whoopie pie nor a funfetti cake, here are some tips to ensure they come out perfectly the first time:

  1. For the sprinkles, make sure you use ice cream sprinkles (the long, cylindrical ones) and NOT nonpareils (the round, shiny ones). Nonpareils will leak once they get wet in the batter and turn it all kinds of colors.
  2. Make sure the cookies are COMPLETELY cool before adding the frosting, or else the frosting will melt everywhere and make a huge mess. Ew.
  3. For any whoopie pie or sandwich cookie, it is soooo important to make the cookies the same size. Otherwise, you’d have lopsided sandwiches. So if you never use a cookie scoop, now is the time to start! Here is the one I used for these whoopie pies. It’s about 1.5 tablespoons.
  4. Before you start frosting the cookies, pair them up. Even if you’re an absolute perfectionist, you will have some cookies larger than others. To make sure you don’t have one half of the sandwich larger than the other, pair them up before you get started.
  5. To make the frosting process easier, I recommend putting all your frosting in a gallon-sized plastic bag, cutting one corner off, and piping a circle onto one half of each pair. Much neater this way. But if you don’t care about how it looks, you can just spoon it on.
  6. Lastly, I did not put sprinkles in the frosting, for fear the whoopie pie would look like sprinkles overload. But if you need the extra sprinkles, go ahead and add them in!

Before I send you on your merry way, I just gotta share what makes these whoopie pies highly addictive…it’s the hint of almond extract! It’s a very tiny amount but, man, does it make a difference!!! So trust me – don’t leave it out!

There you have it: June’s cookie recipe, which now also happens to be my new favorite cookie recipe. Let me know how much you love it too, in the comments below. Enjoy!!

Funfetti Whoopie Pies - Soft and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a handheld version of a cupcake, also known as a whoopie pie. The perfect cookie that kids and adults will both enjoy!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Funfetti Whoopie Pies
Soft and fluffy vanilla cake is loaded with sprinkles and sandwiched with creamy vanilla frosting to make a handheld version of a cupcake, also known as a whoopie pie. The perfect cookie that kids and adults will both enjoy!
Servings24 whoopie pies
Prep Time30 mins
Cook Time8 mins
Passive Time15 mins
Ingredients
For the cakes:
  • 1cup sugar
  • 11tablespoons butterunsalted, softened
  • 2teaspoons baking powder
  • 1teaspoon salt
  • 1tablespoons pure vanilla extract
  • 1/4teaspoon almond extract
  • 2large eggs
  • 3cups all-purpose flour
  • 2/3cup milk
  • 2/3cups spinkles(do not use nonpareils)
For the vanilla frosting:
  • 1cup butterunsalted, softened
  • 4 1/2cups powdered sugar
  • 1/2teaspoon salt
  • 1/4cup heavy cream
  • 2teaspoons pure vanilla extract
Instructions
For the cakes:
  1. Preheat oven to 400 degrees. Line two baking sheets with parchment paper or silicone mats. Set aside.
  2. In the bowl of a stand mixer, add sugar and butter together and beat until light and creamy, about 3 minutes. Add baking powder, extracts, and salt and mix until combined.
  3. Add eggs, one at a time, until completely combined. Scrap the sides of the bowl to help the ingredients combine.
  4. Add one cup of flour to the butter mixture and mix until completely combined. Add 1/3 cup milk and mix until combined. Repeat with another cup of flour and then the last 1/3 of milk. Finish with the last cup of flour and stop when it's combined but don't mix beyond that.
  5. Remove bowl from stand mixer and scrape excess batter off the paddle. Add 2/3 cup of sprinkles to batter and gently mix with a spatula. Do not over mix or else the sprinkles will run and turn the batter different colors. It should only take about 10 stirs to combine, MAX.
  6. Using a small cookie scoop (1.5 tablespoons), scoop out batter and place on cookies sheets about 2 inches apart. You may need to use a third cookie sheet to fit all the cakes. Bake for 7-8 minutes, or until a toothpick comes out clean once inserted.
  7. Once they are done cooking, remove from oven and let them cool for 5 minutes on baking sheet and then transfer parchment paper/silicone mat to cooling rack. Let them cool completely before adding frosting.
For the frosting:
  1. Add butter to bowl of the stand mixer and beat until fluffy, about 2 minutes. Add 4 1/2 cups of powdered sugar and salt and mix. While mixer is going, add vanilla extract and cream. Once mixture is creamy, turn mixer to high and beat frosting for 3 minutes. Give it a taste and add more sugar, if needed.
  2. Using a spatula, add frosting to a gallon-sized ziplock bag. Push all the frosting to the tip of the bag. Cut off a corner off the bag.
  3. Once the cakes are cool, match them up to make sure the tops and bottoms are the same size. Top one half of each pair with about 1 tablespoon of filling from the ziplock bag. Top with the matching half. Repeat for remaining sets.
  4. Serve whoopie pies immediately or store for up to 2 days.
Recipe Notes

Recipe for cakes adapted from King Arthur Flour

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More cookie recipes that you’ll love:

Chocolate Chip Cookie Bites with Fudge Frosting

Soft Frosted Sugar Cookies

Soft Frosted Sugar Cookies - These soft, frosted sugar cookies taste identical to the ones you love to buy at the grocery store bakery. They are so fun to make at home and have none of the preservatives that you get in the store-bought version.

Triple Chocolate Soft Baked Cookies

Triple Chocolate Soft Baked Cookies - A decadent soft baked cookie made with three kinds of chocolate: cocoa powder, chocolate chunks, and chocolate chips.

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Easy Homemade Refrigerator Pickles http://www.certifiedpastryaficionado.com/easy-homemade-refrigerator-pickles/ http://www.certifiedpastryaficionado.com/easy-homemade-refrigerator-pickles/#comments Thu, 25 May 2017 09:44:24 +0000 http://www.certifiedpastryaficionado.com/?p=3915 Easy Homemade Refrigerator Pickles – A super-easy recipe for homemade pickles that cure right in your fridge so there’s no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues! […]

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Easy Homemade Refrigerator Pickles – A super-easy recipe for homemade pickles that cure right in your fridge so there’s no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues!

Memorial Day is so close – I can almost smell the charred meats on the grill and the fruit in my sangria. I have absolutely zero plans for that Monday and looking forward to it. I haven’t binge-watched TV since Christmas and I miss it. If that sofa doesn’t have an imprint of my butt by the end of the holiday, I didn’t relax hard enough.

For all you that are planning to celebrate the day with tons of food, today’s recipe is a great addition to your BBQs and Picnics. It also marks the second recipe this week that was inspired by restaurants. First, we talked about this insanely-incredible Avocado & Charred Corn Salad that I recreated based on a salad I ate at a local Tex-Mex spot.

Now, I am bringing to you another easy recipe, but this time, on the snack spectrum. Say hello to my Easy Homemade Refrigerator Pickles!

Easy Homemade Refrigerator Pickles - A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues! Easy Homemade Refrigerator Pickles - A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues!

Never in a MILLION years did I think I’d have the desire to make my own pickles. I was perfectly happy with the pickles I could buy in the store. They were perfectly seasoned and snappy – what could I do differently at home??

But during a visit to a local restaurant, I tried some of their homemade pickles and was BLOWN. AWAY. They were super salty but not as vinegary as your typical pickle. I could tell that they weren’t cured for too long because their skin was super green still and there was tons of crunch in the texture of the pickle. I NEEDED to have more of them. From that encounter alone, I was inspired to make my own at home.

But there was another thing holding me back – the canning process terrified me. Canning is the process of sealing jars to preserve the contents (think: jam, fruits, veggies, anything pickled). Why they call the process “canning,” even though you’re using jars, is beyond my comprehension.

But during my research, I realized that you don’t need to can pickles when making them at home. Instead, you can make refrigerator pickles. These pickles are called refrigerator pickles because they do not need to be preserved in jars by following the intimidating canning steps. Instead, they cure (turn from cucumbers to pickles) in the fridge.

So how exactly does this work? The process is similar to the pickled red onions that I made in this salad:

  1. Wash and dry some mason jars or jars with a clamp lid (which is what I used)
  2. Prepare the cucumbers by slicing off the ends and into the shape of your choice
  3. Add spices and cucumbers to jars
  4. Boil the brine and add to the jars
  5. Bring to room temperature and then store in fridge for 2 days

Easy Homemade Refrigerator Pickles - A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues! Easy Homemade Refrigerator Pickles - A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues! Easy Homemade Refrigerator Pickles - A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues!

That’s really all there is to it! No fancy supplies or ingredients. But I will say, it was surprisingly annoying to locate the dill seed. Note: dill seed is NOT the same as dill weed and they should not be interchanged for this recipe – a fact I learned after my third trip to a grocery store turned unsuccessful. I finally gave up the hunt and just purchased them on Amazon. I used the entire package (0.35 ounces) for this recipe so if you plan on making more than that, buy additional packs.

Here are a few more tips to ensure your pickles come out perfectly:

  1. Make sure to cut the ends off the cucumbers before pickling. The ends have enzymes in them that make them soft during the pickling process. I learned this from my favorite source of random cooking knowledge, The Kitchn.
  2. Speaking of The Kitchn, if you’re wondering if pickling salt is necessary for these pickles, here’s what they have to say on the matter.
  3. The best cucumbers to use for pickles are Kirby or Persian cucumbers. I used Kirby because they have a thicker skin so they snap when you bite them. At my local grocery store, they were called salad cucumbers. Regardless of the name, you can identify them by the bumpy skin. See my pictures above for an example.
  4. If you want a sweeter flavor to your pickles, use apple cider vinegar instead of white vinegar. It has a more mild and less vinegary taste. I love the taste of vinegar so I use white vinegar for my pickles.
  5. Make sure that you sure glass jars for your pickling. The vinegar is acidic (duh) so it can break down weak plastics and make your pickles taste funny. Also, if you are making two jars of pickles (like I did), use jars that are about 36 ounces. If you want to make smaller jars, you will need 4 pint-sized jars (16 ounces each)
  6. Make sure the jars are jam-packed with cucumbers before adding liquid. If you have too much space in the jars, you will fill it with too much brine, which will make the pickles too vinegary. I made this mistake my first time. They were still edible and yummy but just slightly too vinegary.

Well that’s all there is to it, folks! Try these out for Memorial Day this weekend. But make sure to give the pickles a couple days to develop their flavor! Come back and let me know how much you love them by commenting below!

Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!

Easy Homemade Refrigerator Pickles - A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues!

Easy Homemade Refrigerator Pickles
A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic pickles are made with garlic and dill and will be a welcomed addition to your summertime parties and barbecues!
Servings2 medium jars
Prep Time15 mins
Passive Time2 days
Ingredients
  • 2pounds kirby cucumbers(also called salad cucumbers)
  • 8cloves garlicpeeled and smashed
  • 4teaspoons dill seed(NOT the same as dill weed)
  • 1teaspoon red pepper flakes
  • 2cups white vinegar
  • 2cups water
  • 3tablespoons pickling salt(or kosher salt)
Instructions
  1. Prepare the jars by washing them with warm, soapy water. Make sure to rinse them well and dry completely. Set aside.
  2. Slice the pickles into quarters to make them into spears. If you prefer, you can leave them whole, slice into halves, or slice into chips. Set aside.
  3. Grab your prepared jars and split the spices and garlic evenly between them. You should have 4 cloves, 2 teaspoons of dill seed, and 1/2 teaspoons of red pepper flakes per jar.
  4. Divide cucumbers into both jars. Make sure to pack tightly. If you have tons of space between your cucumbers and the top of the jar, add more cucumber pieces to fill the gaps. If there's too much open space in the jar, too much brine will get used. My pickles were all different sizes so I split them up into the jars according to size. This will make sure I have enough brine to cover all of the spears evenly.
  5. Bring vinegar, water, and salt to a boil in a medium saucepan. Once it's boiling, turn off heat and split brine between both jars. Tops the jars with lids and let them sit at room temperature until they've cooled down. Then, place pickles in the fridge for 2 days before trying them. The pickles will keep for a few weeks.
Recipe Notes

Recipe adapted from The Kitchn

Pin for later:

Easy Homemade Refrigerator Pickles - A super-easy recipe for homemade pickles that cure right in your fridge so there's no need to preserve them in jars. Ready in just a day or two, these classic dill pickles are made with garlic and dill and will be a welcomed addition to your summer time parties and barbecues!

More easy snack recipes that you’ll love:

Easy Garlic Parmesan Pretzels

Easy Parmesan Garlic Pretzels - The recipe for these garlic parmesan pretzels couldn';t be any easier! You just toss store-bought pretzels in garlic powder, Parmesan cheese, dried dill, and a little oil and baked for 30 minutes! You'll have a fun, homemade snack in no time!

Sage and Browned Butter Pita Chips

Churro Marshmallow Bites

Churro Marshmallow Bites - A chewy, bite-sized snack made with Cinnamon PEBBLES™ and melted marshmallows, which are then formed into little round bites that are dipped in a cinnamon white chocolate coating. It's the perfect snack for your afternoon cravings! #CerealShakeup #CerealAnytime

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