blog Archives - Itai Liptz Cook Blog

Itai Liptz Cook Blog: Creamy Lemon Pie

Mon, 14 Oct 2024 14:26:21 +0000

This is the pie for lemon lovers! The filling is smooth, silky, and packed with that perfect tangy lemon flavor. Not too sweet, not too sour. It’s topped with a stabilized whipped cream. Unlike regular whipped cream, this one holds its shape for days. You can spread it on or pipe it into cute designs. It’ll stay light and fluffy no matter what.

Lemon lovers will also love our lemon bars, lemon cookies, and lemon pound cake.

A deliciously smooth, silky, and tangy filling full of lemon flavor.
Stabilized whipped cream that you can either spread on top or pipe on in designs and it’ll stay light and airy for days.
Use a pre-made pie crust so you can use a classic pastry, graham cracker, or shortbread crust.

All of the lemon flavor in this pie comes straight from the lemons themselves. Obviously, freshly squeezed is what you need here since you’ll need a combination of lemon zest and lemon juice. This will give you a bright, fresh flavor. And don’t worry, it won’t be sour!

Granulated Sugar: You need it for structure as well as to balance out the sourness of the lemon. Do not try and substitute.
Cornstarch: The thickener.
Heavy Cream: Use heavy cream or heavy whipping cream. Either is fatty enough for this pie.
Milk: Use whole milk or 2%.
Lemon Zest: Be sure to zest the lemon before juicing it.
Lemon Juice: Freshly squeezed is best here and you needed the lemon zest anyway. Bottled lemon juice just doesn’t quite measure up.
Egg Yolks: These also help thicken the filling and make it velvety.
Salted Butter: If you only have unsalted, add just a pinch of salt which is a flavor enhancer.
Prepared Pie Crust: Use a store-bought pastry crust, a no-bake graham cracker crust, or a homemade honey shortbread crust. Just make sure it’s cooked and ready to go before adding the filling.
Unflavored Gelatin: Sold in the baking aisle. You’ll need to bloom it in water first which just means letting it sit.

This recipe calls for a prepared pie crust. You can go the standard route with a homemade pastry pie crust, or go completely no-bake with a graham cracker crust. One of our favorite crusts is a honey shortbread crust that tastes like a graham cracker crust with more of the texture of a classic pastry crust. It will be delicious no matter which you choose!

A store-bought pie crust is always a great convenient option for making a lemon pie. You can use frozen pie shells, pie crust dough from a tube that you roll out yourself, or a pre-made graham cracker crust. This recipe is designed for a standard pie crust, so don’t purchase a deep dish crust. Because this is not a baked pie, you’ll need to be sure to prepare the crust and bake ahead according to the package directions.

For the easiest classic option, just spread it on top! Use a spatula or the back of a spoon to create smooth swirls or peaks.

To pipe the whipped cream, transfer everything to a piping bag fitted with a Wilton 1M or 2D tip. For rosettes, start by holding the piping bag upright over the pie. Squeeze the bag to form a tight swirl, moving from the center outward in a circular motion. Release the pressure at the end of each rosette. For a swirled edge, hold the piping bag at a 90-degree angle and pipe small, continuous swirls around the edges of the pie.

Tempering eggs is all about preventing the egg yolks from scrambling when they hit the hot lemon mixture. It can sound a little tricky, but I promise it’s easy once you understand what you are supposed to do.

Have everything ready: Set up your bowl of egg yolks and whisk next to the stove before you start cooking the filling. This makes the process smoother and less stressful.

Not too hot: Keep your heat at medium—going too hot too fast increases the risk of scrambling the eggs.

Work quickly: It should feel almost like one smooth motion where you add a little heat to the eggs, then immediately whisk those in with the rest.

Refrigerate leftovers by tenting the pie plate with aluminum foil to keep from squishing the piped designs, or cover with plastic wrap. It will stay fresh in the fridge for up to 3 days.

After a few days in the fridge, your lemon custard may start to separate and a clear liquid starts appearing in your pie plate. This is a sign that your pie is starting to turn and is no longer fresh.

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Itai Liptz Cook Blog: Old Fashioned Lemon Pound Cake

Mon, 14 Oct 2024 01:31:13 +0000

If you’re a lemon lover, this Old Fashioned Lemon Pound Cake is your dream come true. The triple-threat of lemon juice, zest, and extract ensures that every slice is packed with citrusy goodness. But wait, there’s more! We’ve also included lemon juice in the icing. Whether you’re making it for a book club or a holiday gathering, you can never go wrong with our take on this classic.

Need more lemon desserts in your life? Try our 5 Ingredient Lemon Bars or Old Fashioned Creamy Lemon Pie.

Lemon juice, lemon zest, and lemon extract ensure this cake packs a lemon punch.
A little cream cheese adds an extra layer of velvety-denseness to this pound cake.
It can easily be made in a bundt cake, tube pan, or two loaf pans.

Traditionally, pound cake is made with 1 pound each of flour, sugar, butter, and eggs. By replacing some of the butter with cream cheese, we get a velvety density that helps keep this pound cake moist. Make it in a bundt pan, a tube pan, or two loaf pans. It’ll be delicious no matter what shape it comes in!

Salted Butter: If you only have unsalted butter, just add 1/4 teaspoon of salt to the batter.
Cream Cheese: Be sure to use full-fat cream cheese for the best texture and richness. It needs to be softened to room temperature along with the butter.
Lemon Juice: Freshly squeezed lemon juice is strongly preferred for the best flavor. Bottled lemon juice is muted.
Lemon Zest: Make sure to zest the lemons before juicing them. Stick with the yellow parts and avoid grating into the white pith, as it can add bitterness.
Lemon Extract: This adds an extra punch of lemon flavor. It’s sold in the baking aisle near the vanilla extract.
Vanilla Extract: Even though this is a lemon-forward cake, vanilla extract adds a smoothness that enhances the flavor of the lemon.
All-Purpose Flour: Stick with all-purpose for this one. Cake flour shouldn’t be used in pound cakes.

Bundt Pan (10–12 cup capacity): Grease and flour the pan well, especially in all the detailed crevices. The batter fits perfectly in a 10 to 12-cup bundt pan. Bake for 1 hour and 15 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.

Tube Pan (9-inch diameter, 12-cup capacity): Similar to a bundt pan but with straight, smooth sides, a tube pan is another great option. Be sure to grease and flour the pan thoroughly. The bake time will be similar to the bundt pan, around 1 hour and 15 minutes to 1 hour and 30 minutes.

Loaf Pans (two 9 x 5-inch pans): Divide the batter between two loaf pans. Grease and flour the pans as usual. For loaf pans, the baking time will be a bit shorter, around 60 to 70 minutes. Begin checking for doneness at the 60-minute mark by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s done.

When using a bundt cake pan, it’s crucial to grease the pan thoroughly to prevent sticking, especially with a dense cake like this pound cake. Because of the intricate design and curves of bundt pans, missing any spots can cause parts of the cake to stick.

Shortening or Butter with Flour: The most reliable method is to generously grease the pan with shortening or softened butter. Make sure you coat every little ridge and crevice, then dust it evenly with flour. Tap out any excess flour.

Pan Release Mixture (DIY): Another great option is making your own “pan release” or “cake goop.” This is a simple mixture of equal parts shortening, vegetable oil, and flour. Stir it until smooth, then brush it generously onto every surface of the pan.

Store-bought Non-stick Baking Spray with Flour: You can use a non-stick baking spray that includes flour, like Baker’s Joy or Pam with Flour. Make sure to coat the pan evenly, spraying thoroughly into all the nooks and crannies to prevent any sticking. It’s the least effective of the three options, but it’s better than nothing!

Room Temperature: Store the lemon pound cake at room temperature in an airtight container or wrapped tightly in plastic wrap for up to 3 days.

Refrigerate: If you prefer to store the cake in the fridge, wrap it well in plastic wrap or place it in an airtight container. It can be stored for up to 5 days in the refrigerator.

To freeze, wrap individual slices or the whole cake tightly in plastic wrap, followed by a layer of aluminum foil, or place it in a resealable plastic freezer bag. The cake can be frozen for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, our Facebook Page, or right here on our website with their corresponding recipes.

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Itai Liptz Cook Blog: Five Star Scalloped Potatoes

Mon, 14 Oct 2024 01:31:07 +0000

Scalloped Potatoes are an easy classic recipe, perfect for your Easter dinner, Christmas, Thanksgiving, or even Sunday dinner.

In this classic side dish, thinly sliced potatoes and onions are layered in an easy homemade cream sauce and baked until tender, golden, and bubbly.

What are Scalloped Potatoes? Said to have originated in England, the word ‘scallop’ refers to how the potato is sliced. Thin and uniformly cut potatoes are layered in a casserole dish, covered with a seasoned onion cream sauce, and baked. The result is this savory scalloped potato recipe! While traditional scalloped potatoes do not have cheese, we sometimes add a little bit.

Tested and perfected, this recipe has thousands of 5-star reviews!
It’s easy to prepare with simple ingredients.
This recipe is homemade from scratch for the best flavor.
Nothing says comfort food like a perfect scalloped potatoes recipe.

Potatoes: Use thin-skinned potatoes such as Yukon gold potatoes or red potatoes as they don’t require peeling, and they hold their shape well. Russet potatoes or Idaho potatoes can be used and taste great; however, they are more starchy and tend to break apart.
Onions:Onion is a traditional ingredient in a classic scalloped potato recipe like this one, and it adds a lot of flavor to the sauce. It’s softened in butter to bring out the natural sweetness.
Sauce:The sauce for these scalloped potatoes is quick to make. Flour, butter, and milk give it a creamy texture, while broth adds extra flavor.
Seasonings: Simple seasonings are all that are needed, including salt, pepper, onion, and garlic.
Cheese: To add cheese to scalloped potatoes, remove the sauce from the heat and stir in up to 2 cups of shredded cheese. Sharp cheddar cheese is a great option.
Herbs: Add ½ teaspoon of dried thyme, crushed rosemary, or 1 tablespoon fresh parsley or chives to the sauce along with the flour.

Making scalloped potatoes from scratch takes time but is relatively easy.

Slice potatoes: Thinly slice the potatoes (a mandoline is helpful if you have one).
Prepare sauce: Prepare the homemade sauce according to the recipe below.
Assemble: Layer the potatoes and sauce in a baking dish.
Bake: Cover and bake. Uncover and bake a little bit longer; this step creates a delicious golden brown topping on the scalloped potatoes.

Scalloped potatoes will hold their heat for a long time, so they can be prepared up to 45 minutes early if needed. Be sure to let them cool for 20 minutes before serving to allow the sauce to thicken.

Slice the potatoes thinly and evenly to ensure the scalloped potatoes cook evenly.
To make preparation easy, use a mandoline to slice the potatoes ⅛-inch thick. You can find them for around $25.
If adding cheese to the sauce (which will turn these into Potatoes Au Gratin), remove the sauce from the stove and stir in up to 2 cups of shredded cheese. I recommend a bold-flavored cheese such as sharp cheddar or gruyere.
Season the potatoes with salt and pepper between layers.
Cover with foil while the potatoes bake—the steam helps to cook them a bit faster. Uncovering towards the end of cooking adds a gold brown top.

To prepare this scalloped potato recipe ahead of time, partially bake them as directed below.

Prepare as directed in the recipe below and bake the dish covered for 50-60 minutes.
Remove from the oven and cool completely on the counter (leave them covered; the steam will help finish cooking).
Cover tightly and refrigerate for up to 48 hours. On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.

More Cozy Potato Recipes

This scalloped potato recipe is at the top of our list for holidays (especially paired with ham). Here are more favorites.

4.96 from 3529 votes↑ Click stars to rate now!Or to leave a comment, click here!

Scalloped Potatoes Recipe

Scalloped Potatoes are the perfect potato casserole! Tender potatoes in a creamy onion sauce baked to golden perfection.

Prep Time 25 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Resting time 15 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 6 servings

▢ ¼ cup butter▢ 1 large onion diced▢ 2 cloves garlic minced▢ ¼ cup all-purpose flour▢ 2 cups milk▢ 1 cup chicken broth▢ 1 ¼ teaspoon salt divided▢ ½ teaspoon black pepper divided▢ 3 pounds Yukon gold potatoes *see notes sliced about ⅛-inch thick

Preheat the oven to 350˚F. Grease a 9×13-inch baking dish and set aside.

To make the sauce, in a large saucepan, melt the butter over medium-low heat. Add the onion and garlic and cook until the onion begins to soften, about 3 to 4 minutes. Stir in the flour and cook for 2 minutes more.

Combine the milk and broth. Add mixture, a little bit at a time, whisking after each addition. The mixture will be very thick at first, continue addomg in a little bit of liquid at a time, whisking until smooth.

Once all of the liquid has been added, increase the heat to medium and bring to a boil while whisking. Stir in ½ teaspoon salt and ⅛ teaspoon pepper and let it boil for 1 minute.

To assemble the potatoes, layer ⅓ of the potatoes in the prepared dish and season with ¼ teaspoon salt and ⅛ teaspoon pepper. Pour ⅓ of the cream sauce over top.

Repeat the layers, including salt and pepper, ending with sauce over the final layer of potatoes. Cover tightly with aluminum foil and bake for 45 minutes.

Uncover and bake for an additional 35-45 minutes or until golden brown and potatoes are tender. Broil for 3-4 minutes if desired.

Allow the potatoes to rest for at least 20 minutes before serving.

Potatoes: Use thin skinned white, yellow, or red skinned potatoes. If using Russets or baking potatoes, peel them before using. Russet potatoes taste great, but are starchy may not hold their shape as well as waxy potatoes. Cheese: If desired, up to 2 cups of shredded cheese can be added to the sauce after it has boiled. Do not boil the cheese, or it may separate.Sauce: Herbs such as fresh thyme or minced rosemary can be added if desired. The sauce will thicken as the potatoes rest. Make ahead: This scalloped potato recipe can be prepared up to 48 hoursahead of time.Prepare the potatoes as directed in the recipe.
Bake the dish covered for 50-60 minutes.
Remove from the oven and cool completely on the counter (leave them covered, the steam will help to finish cooking). Cover and refrigerate.
On the day of serving, remove from the fridge at least 30 minutes before baking. Bake uncovered for about 35 to 40 minutes or until heated through.

4.96 from 3529 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Potatoes au Gratin are also called cheesy potatoes because the white sauce is actually a cheese sauce (and they often have cheese sprinkled between the layers and/or breadcrumb topping).

This scalloped potato recipe can (of course) be topped with cheese or have cheese added in but sometimes I love the simplicity in this recipe without cheese. The sweetness of the onions and milk is the perfect addition to these sliced potatoes!

These potatoes will keep in the fridge for about 4 days and reheat well in the microwave, oven or in a frying pan! If you want to freeze them longer, yes, scalloped potatoes can be frozen!

Almost any casserole dish can be frozen perfectly with a little know-how. If making a freezer meal, the best way to freeze scalloped potatoes is to not fully cook them all way, but leave them a little undercooked. Then, once they are cooled in the fridge, portion them out the way you want to and wrap carefully before putting in the freezer. To reheat, simply thaw and finish the cooking until the potatoes are tender again!

While that’s a great option, most often we want to freeze leftovers. In this case, these scalloped potatoes freeze well, although I do find they sometimes break apart a bit when reheated but they still taste great!

REPIN this Fantastic Casserole

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Itai Liptz Cook Blog: Banana Pancakes

Sun, 13 Oct 2024 13:20:03 +0000

Banana pancakes are perfect for breakfast or brunch.

This easy Banana Pancake recipe combines kitchen staples with mashed banana for moisture and sweetness and a pinch of cinnamon for a perfect bite.

Bananas: Ripe bananas with lots of brown flecks are the best for pancakes (and banana bread) since they have more sugar and natural sweetness. You can also ripen bananas in the oven if needed—check the recipe notes for directions.

Dry Ingredients: I use all-purpose flour. Swap half for whole wheat flour if desired—the texture will change slightly but still be delicious.

Baking Powder/Soda: Bananas make the batter a little bit heavy so a little extra leaving helps them to rise to fluffy perfection.

Milk/Buttermilk: Buttermilk reacts with the baking soda to make these fluffy and it adds flavor. You can replace it with soured milk—simply add 2 tablespoons tablespoon of vinegar or lemon juice to 2 cups of regular milk and let it sit for 5 minutes.

Cinnamon: Replace it with apple pie spice, pumpkin pie spice, or your favorite warm spice blend.

Double up and make banana pancakes ahead of time to enjoy throughout the week. Store the pancakes in the refrigerator for up to 4 days and reheat them on a dry skillet, in the microwave, or the toaster. They can also be frozen and reheated from frozen.

Did you love these Banana Pancakes? Leave a rating and a comment below.

5 from 26 votes↑ Click stars to rate now!Or to leave a comment, click here!

These banana pancakes are super fluffy and packed with flavor; perfect for the whole family to enjoy.

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Griddle

Mixing Bowls

Whisk

▢ 2 cups all purpose flour▢ 1 teaspoon baking powder▢ ½ teaspoon baking soda▢ 1 teaspoon cinnamon▢ ½ teaspoon vanilla extract▢ ¼ teaspoon salt▢ 2 eggs▢ 2 tablespoons brown sugar▢ 2 tablespoons melted butter▢ 2 cups buttermilk or as needed, see notes for substitute▢ 1 cup mashed bananas about 3 medium bananas

Combine flour, baking powder, baking soda, and cinnamon in a bowl. Whisk well-this is in place of sifting and creates a fluffy pancake.

Combine egg, brown sugar, milk, melted butter and mashed banana in a separate bowl.

Add the banana mixture to the dry ingredients. Stir with a spoon just until combined the ingredients are mixed; the batter should be lumpy. Let the batter rest for 5 minutes.

Preheat a large nonstick skillet or griddle to medium heat.

Add 1 teaspoon oil to the pan and use a paper towel to spread it over the pan. Pour ¼ cup of the batter onto the hot pan. Repeat, allowing ½-inch spave between the pancakes.

Once small bubbles form on top and begin to pop, use a spatula to flip the pancakes over. Cook for 1 minute more.

Buttermilk replacement: If you do not have buttermilk, add 2 tablespoons of lemon juice to a 2 cup liquid measuring cup. Top with milk to make 2 cups and stir. Let sit 5 minutes or so to thicken.
To ripen bananas: Ripen fresh bananas quickly by baking them whole in the peels. Bake at 350°F for about 15 minutes or until blackened. Cool before using.
To keep batches warm: Preheat the oven to 200°F and place a sheet pan lined with parchment paper in the oven. Transfer the cooked pancakes to the oven while cooking the remaining batches.

5 from 26 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast

Cuisine American

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Itai Liptz Cook Blog: White Spinach Artichoke Lasagna

Sun, 13 Oct 2024 00:10:19 +0000

Place 1 pound lasagna pasta in the bottom of a large pan. Pour hot tap water over the noodles, ensuring they are fully submerged. Let them soak for 30 minutes while you prepare the rest of your ingredients. Give the noodles an occasional gentle nudge to prevent them from sticking together. Drain when ready to assemble and set aside.

Preheat the oven to 375°F (190°C). Lightly grease a deep 9×13-inch baking dish (at least 3 inches deep) to accommodate the lasagna’s layers.

Thaw 12 ounces frozen chopped spinach in the microwave according to package instructions. Once thawed, squeeze the spinach firmly with your hands or press it in a clean kitchen towel to remove as much water as possible. Set aside. Chop 14 ounces artichoke hearts and set those aside as well.

In a large mixing bowl, combine 8 ounces cream cheese, 8 ounces whole milk ricotta cheese, 1/4 cup mayonnaise, 1/2 cup freshly grated Parmesan cheese, 3 cloves minced garlic, 1/2 teaspoon dried basil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir until smooth and well-mixed. Fold in the chopped artichoke hearts and drained spinach.

In a medium saucepan, melt 1/3 cup salted butter over medium-high heat. Whisk in 1/3 cup all-purpose flour and cook for 2 minutes, stirring constantly, until the mixture is lightly browned. Slowly whisk in 3 1/2 cups milkContinue to cook, stirring frequently, until the sauce thickens, about 5-7 minutes. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat and set aside.

Layer 1: Spread a layer of béchamel sauce (about 3/4 cup) on the bottom of the prepared baking dish. Lay 4 lasagna noodles over the sauce. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with about 1 cup of the shredded mozzarella cheese. Spoon 1/2 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.

Layer 2: Add another layer of pasta sheets. Spread 1/3 of the spinach artichoke filling evenly over the noodles. Sprinkle with another 1 cup of shredded mozzarella. Spoon 1/2 to 3/4 cup of béchamel sauce over the mozzarella, then sprinkle with 1/4 cup of the grated Parmesan cheese.

Layer 3: Add another layer of pasta sheets. Spread the remaining spinach artichoke filling over the noodles. Sprinkle with 1 cup shredded mozzarella. Spoon 1/2 cup bechamel evenly over the top to cover the noodles, and sprinkle with the remaining Parmesan cheese (about 1/3 cup).

To Top: Lay a final layer of lasagna noodles on top. Pour the remaining béchamel sauce (about 1 cup) over the noodles, spreading it evenly to fully cover the pasta. Sprinkle the remaining 1 cup mozzarella cheese and 1/4 cup Parmesan cheese over the sauce.

Cover the lasagna loosely with aluminum foil, ensuring the foil does not touch the cheese. Bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 25 minutes, or until the top is golden brown and bubbling.

Let the lasagna rest for about 15 minutes before slicing. Garnish with freshly chopped basil before serving.

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Itai Liptz Cook Blog: Pumpkin Chocolate Chip Sandwich Cookies

Fri, 11 Oct 2024 23:10:13 +0000

It all started with a batch of pumpkin chocolate chip cookies and we still had a bowl of our cinnamon cream cheese frosting sitting in the fridge. The two came together perfectly to form a little magic! Put on a flannel jacket, cozy up in a blanket, and indulge in a cookie destined to be a fall favorite for pumpkin lovers everywhere.

We did something similar once with carrot cake cookies and the result was also magic.

All the pumpkin spice and chocolate chip goodness in these classic soft pumpkin cookies.
A cinnamon buttercream filling that’ll have you licking your fingers to get every last bit!

It may seem like a lot at first glance, but I promise it’s okay. All you have to do is whip up a batch of your basic melt-in-your-mouth pumpkin chocolate chip cookies and a quick batch of frosting to go with it. Easy as pumpkin pie. You deserve this.

Granulated Sugar: Just your standard white sugar doing its job and keeping things sweet.
Salted Butter: We just use salted because it’s convenient. If you’ve only got unsalted, add in an extra pinch of salt. Make sure it’s softened to room temperature.
Pumpkin Purée: Be sure to grab pure pumpkin purée, not the stuff meant for pie-filling.
Vanilla Extract: Just pour with love.
Pumpkin Pie Spice: Or use 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/2 teaspoon ground cloves, and 1/8 teaspoon ground ginger.
Milk Chocolate Chips: If you prefer something less sweet, you can always go for semi-sweet or dark chocolate chips. We’re just team milk chocolate.
Powdered Sugar: You’ll want to sift this before mixing it into the frosting unless you’re into the whole “lumpy frosting” vibe (which I’m guessing you’re not).
Cream Cheese: Make sure it’s at room temperature. You can use the lower fat if you want. You probably won’t notice a difference.

When it comes to sandwich cookies, it sure helps when all the cookies are the same size so they match up.

A cookie scoop is the easiest way to get evenly sized cookies without guessing. A medium-sized scoop (about 1 1/2 tablespoons) is an excellent choice. Level off the dough with the edge of the bowl to ensure each scoop is the same amount.

Once you’ve ensured it’s the same amount, be sure to roll them nice and round. If they are all roughly the same size and roundness, they’ll spread out uniformly, resulting in cookies that are all the same size.

Refrigerate cookies in an airtight container for up to 5 days. The cream cheese frosting needs to stay cold. Let them sit at room temperature for about 10 minutes before eating if you can wait that long.

To freeze, place the sandwiches in a single layer on a baking sheet and freeze for about 1-2 hours until solid. Then, wrap each sandwich individually in plastic wrap and store them in a resealable freezer bag or airtight container. They’ll keep in the freezer for up to 2 months. To thaw, transfer them to the fridge for a few hours or overnight.

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Itai Liptz Cook Blog: Stuffed Pepper Casserole

Fri, 11 Oct 2024 23:10:06 +0000

Seasoned ground beef, rice, and bell peppers are simmered in a rich tomato broth and topped with loads of melty mozzarella cheese for the ultimate stuffed pepper casserole.

Did your family like this Stuffed Pepper Casserole? Leave a comment and a rating below!

4.98 from 93 votes↑ Click stars to rate now!Or to leave a comment, click here!

Enjoy all the delicious flavors of stuffed peppers in this easy, flavorful casserole!

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Dutch Oven 3.5 QT

Saucepan (If no Dutch Oven is available)

▢ 1 pound lean ground beef▢ 1 onion diced▢ 2 cloves garlic minced▢ 2 to 2 ¼ cups diced bell pepper red, green and/or yellow▢ 2 cups beef broth more as needed▢ 14.5 ounces canned diced tomatoes with juices, 1 can▢ 1 ½ cups tomato sauce▢ 3 tablespoons tomato paste▢ 1 cup basmati rice uncooked▢ 2 teaspoons Italian seasoning▢ salt and black pepper to taste▢ 1 cup mozzarella cheese shredded

In a 3.5QT Dutch oven or saucepan, brown beef with onion and garlic until no pink remains over medium-high heat. Drain excess fat.

Add peppers, beef broth, diced tomatoes, tomato sauce, tomato paste, rice, Italian seasoning, and salt & pepper to taste.

Bring mixture to a boil, reduce heat to a simmer and cover. Simmer 25 minutes or until rice is tender. (Add more beef broth if needed).

Once rice is tender, top with cheese and cover with a lid until melted. Optionally, broil in the oven to brown the cheese for 2-3 minutes.

Store leftover stuffed bell pepper casserole in an airtight container in the fridge for up to 4 days. For longer storage, freeze individual portions in zippered bags for up to two months. When you’re ready to enjoy it again, just thaw overnight in the fridge and reheat!

4.98 from 93 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Casserole, Dinner, Entree, Main Course

Cuisine American, Italian

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Itai Liptz Cook Blog: Thanksgiving Turkey

Fri, 11 Oct 2024 23:10:05 +0000

Step-by-step, this Thanksgiving turkey recipe is easy to follow and makes a tender juicy turkey with crispy skin.

Whether you’re cooking for a small group or a large crowd, I’ve included my best tips to help you take your turkey from preparation to perfection.

It’s a step-by-step guide that even beginners can use to make a perfect Thanksgiving turkey!
The result will be a centerpiece with golden brown and crispy buttery skin and tender, juicy meat.
No brining is required (although if you’d like to brine the bird, you can—more on that below).
Homemade turkey gravy can be made from the drippings and it’s delicous!

When purchasing a turkey, consider if you’d like to have turkey leftovers. I love them for dishes like turkey Tetrazzini, soup/broth, and turkey sandwiches

My rule of thumb is one pound per person, especially since there will likely be many Thanksgiving side dishes too. If you’re cooking for a crowd, it can be easier to roast two smaller turkeys.

What Size Turkey to Buy?

Servings61016Turkey (no leftovers)7.5 lbs12.5 lbs20 lbsTurkey (with leftovers)9 lbs15 lbs24 lbs

Turkey: Keep a fresh turkey in its original packaging in a rimmed baking dish (to catch any leaks) in the refrigerator until ready to prepare. Thaw a frozen turkey for 1 day for each 4 to 5 pounds in the refrigerator—refer to the chart below.

Seasonings: I use a combination of butter, salt, pepper, and poultry seasoning. You can also use your favorite turkey seasoning blend to lock in savory flavor—reduce the salt if needed.

Variations: Feel free to add sprigs of fresh herbs like sage, rosemary, thyme, and parsley. Onions, carrots, and celery infuse roast turkey and the drippings with flavor; you can also add mushrooms. No rack? No problem! Place the turkey on a raft of veggies and the juices will soak into the veggies as it roasts.

Thawing Times in the Refrigerator

Thaw a turkey for one day for each 4 to 5 lbs.

8 – 12 pounds2 to 3 days12 – 16 pounds3 to 4 days16 – 20 pounds4 to 5 days20 – 24 pounds5 to 6 days

Thawing Times in Cold Water

For a faster method, keep the frozen turkey submerged (breast side down) in cold water until thawed. Change the water frequently to ensure it stays cold. Thaw for 30 minutes per pound turkey.

8 – 12 pounds4 to 6 hours12 – 16 pounds6 to 8 hours16 – 20 pounds8 to 10 hours20 – 24 pounds10 to 12 hoursTuck the wing tips underAdd herbs or stuffing to the cavityDab skin dry with paper towelCombine butter and seasoningsRub the butter on the turkey

A brine can be a wet brine or dry brine. It’s a mixture of salt, sugar, and seasonings that the turkey is soaked in or covered in for a day or so before cooking.

I love a brined turkey because it adds adds lots of flavor and makes the meat extra tender and juicy.

The truth is, although I love brine, I don’t usually brine my turkey. It adds an extra day to the preparation time. If you have time, by all means, use this turkey brine recipe, you won’t regret it.

Here is an overview of the steps—the full detailed recipe is below.

Remove giblets and neck from the thawed turkey and add them them to the roasting pan (or discard them if you’d prefer).
Tuck the wing tips under. Add herbs/onion or stuffing to the cavity.
Tie the legs with kitchen twine. Dab the skin dry with paper towel.
Combine butter and seasonings and rub over the skin.

Now that the turkey is prepared as above, it’s time to get cooking!

Add carrots, celery, onion, neck, and broth to the pan. Top with a rack if you have one.
Place the turkey on the rack (or directly on the vegetables if you don’t have a rack).
Roast according to the recipe below.
Let the turkey rest on a plate once cooked while you prepare the gravy.

I prefer to cook the turkey unstuffed and cook the stuffing in a casserole dish or in a slow cooker. The turkey cooks more evenly and doesn’t dry out while waiting for the stuffing to reach the correct temperature since the stuffing will need to reach 165°F.

Instead of stuffing, loosely fill the cavity of the bird with ¼ or ½ of an onion and herbs. You can also add cloves of garlic or ½ of a lemon.

For the best (and safest!) results, always use a meat thermometer inserted into the thickest part of the meat away from the bone (usually the thigh). It should read 160°F before removing it from the oven. The final temperature for roast turkey is 165°F, but it will continue to cook as it rests (this is called carryover cooking). Removing it from the oven ensures it doesn’t overcook and dry out.

A stuffed turkey will need extra time in the oven. Ensure the stuffing is chilled (not warm) before stuffing a turkey. The stuffing should reach 165°F in the center.

SizeUnstuffedStuffed8-12 pounds2 ½ to 3 hours3 to 3 ½ hours12-14 pounds3 to 3 ¾ hours3 ½ to 4 hours14-18 pounds3 ½ to 4 hours4 to 4 ½ hours18-22 pounds3 ¾ to 4 ½ hours4 ½ to 5 hours22-24 pounds4 ½ to 5 hours5 ½ to 6 ¼ hours

Cooking times can vary, use an instant read thermometer to ensure the turkey reaches 165°F in the thickest part of the meat away from the bone. Remove the turkey from the oven at 160°F, as it will continue to cook as it rests.

The best way to carve a turkey (or whole-cooked poultry) is to start with a sharp carving knife, a paring knife, a serving fork, and kitchen shears for cutting pieces of turkey skin and the wings. A clean, sturdy cutting board is key for keeping the bird in place while you carve, preferably with grooved edges that catch the drippings. Finally, have a serving platter nearby to place the meat, trimmings, and garnishes. For more tips and tricks, check out this helpful post with videos.

Hold the end of each leg and slice downward through the skin until you hear the joint pop.
Separate the thighs from the drumsticks at the joints using the paring knife.
Serve the drumstick or thighs whole, or hold the drumstick vertically on the cutting board and slice the meat off with the paring knife, rotating as needed.
Repeat for the thighs, feeling for the bone and using the paring knife to shear the meat away.
Following the shape of the breast, use the knife to slice the meat from the bone on each side and lift it away. Cut the turkey breast in even slices, skin on, against the grain.
Use kitchen shears to cut the wings and place them on the serving platter.

Use a meat thermometer.
Skip the basting: Frequently basting turkey adds to the cooking time as the oven cools each time you open it.
Let it rest: The best way to ensure a juicy turkey is to let it rest before slicing. As the outer part of the turkey cools slightly, the juices circulate back into the meat. This applies to everything from a meatloaf to a pork tenderloin.
Save that turkey carcass! You can freeze it whole or break the bones down and freeze them in zippered bags to make a rich and flavorful h omemade stock or broth.

The Best Thanksgiving Side Dishes

Of course I pair the best Thanksgiving turkey recipe with the best side dishes!! Here are our tried and true favorites.

Did you enjoy this Thanksgiving Turkey Recipe? Be sure to leave a comment and rating below.

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Thanksgiving Turkey

This is the best Thanksgiving turkey recipe with crisp golden brown skin and juicy and tender meat.

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Rest Time 40 minutes minutes

Total Time 4 hours hours

Servings 12

Instant Read Thermometer

Kitchen Twine

Roasting Pan

▢ 12 to 16 pound whole turkey *▢ ¼ cup salted butter softened▢ 1 teaspoon poultry seasoning▢ 1 teaspoon salt▢ ½ teaspoon black pepper▢ 1 large onion▢ 3 medium carrots▢ 3 ribs celery▢ 1 bunch fresh herbs see notes, optional▢ 2 cups chicken broth or turkey broth

Remove the thawed turkey from the fridge 45 to 60 minutes before roasting.

Preheat the oven to 350°F.

Peel each onion and cut into 1-inch wedges.

In a small bowl, combine butter, poultry seasoning, salt, and pepper and mix well. Set aside.

Remove the giblets and neck from inside the turkey cavity (not all turkeys have this) and set aside.

Loosely fill the cavity of the turkey with half of the onion and a handful of herbs if using.

Crisscross the legs and tie them together with kitchen string or tuck under the flap of skin at the tail if your turkey has one to hold them in place. Twist the tips of the wings under the turkey.

Pat the skin of the turkey dry with paper towels and rub with the butter mixture.

Add a rack to a large rimmed roasting pan (optional). Halve the carrots and celery (or keep whole if you aren’t using a rack). Add them and the rest of the onion to the bottom of the pan along with the turkey neck and giblets. Add the broth to the pan.

Place the turkey on the rack, breast side up.

Place the roasting pan in the oven and immediately reduce the heat to 325°F. Roast the turkey uncovered for about 14 to 16 minutes per pound or until the turkey reaches 158 to 160°F in the thickest part of the thigh *see cooking times below. If the skin on the breast starts to brown too much, loosely tent a piece of foil overtop.

Remove the turkey from the oven and transfer it to a rimmed baking sheet or a platter. Loosely tent it with aluminum foil and let it rest for 20 to 30 minutes before carving.

Make gravy from the drippings while the turkey rests if desired.

Prep Tips: – You can findthawing timeshere.– A larger turkey may need extra butter/seasoning.– If you do not have a rack, the turkey can be cooked directly on the vegetables.– For even cooking, I recommend cooking the stuffing on the side.– Fresh herbs can include parsley, thyme, rosemary and/or sage.Cooking TemperaturePlace a thermometer in the thickest part of the thigh, ensuring it doesn’t touch the bone. The turkey should reach 165°F—remove it from the oven at 158 to 160°F as it will continue to rise in temperature as it rests.Cooking Times (approximate)8 to 12 pounds Unstuffed: 2 ¾ to 3 hours, Stuffed: 3 to 3 ½ hours
12 to 14 pounds Unstuffed: 3 to 3 ¾ hours, Stuffed: 3 ½ to 4 hours
Unstuffed: 3 ¾ to 4 ¼ hours, Stuffed: 4 to 4 ¼ hours
Unstuffed: 4 ¼ to 4 ½ hours, Stuffed: 4 ¼ to 4 ¾ hours
Unstuffed: 4 ½ to 5 hours, Stuffed: 4 ¾ to 5 ¼ hours

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Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Main Course, Turkey

Cuisine American

The post Itai Liptz Cook Blog: Thanksgiving Turkey appeared first on Itai Liptz Cook Blog.

Itai Liptz Cook Blog: Easy Sausage Balls

Fri, 11 Oct 2024 10:17:03 +0000

Sausage balls are an easy-to-make, poppable, snackable, loveable recipe.

Pork sausage, biscuit mix, cheddar cheese, and milk meld together, then bake to a golden perfection.

Sausage: You can use either breakfast sausage or mild or hot Italian sausage. This recipe also works with turkey sausage.

Biscuit Mix:Bisquick is ready-made, but a store-brand baking mix works too. If you don’t have any, make a homemade biscuit mix recipe!

Cheese: I love using sharp cheddar cheese as it has lots of flavor. Shred your own or use pre-shredded to make it quick.

4.92 from 59 votes↑ Click stars to rate now!Or to leave a comment, click here!

These sausage balls have a cheesy, savory flavor and the perfect bite-sized shape!

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 48 balls

Author Holly Nilsson

Baking Sheet

Large Bowl

▢ 2 cups biscuit mix such as Bisquick▢ 1 pound shredded sharp cheddar cheese▢ 1 pound ground pork sausage or Italian sausage▢ up to ¼ cup milk as needed

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, combine biscuit mix, cheese, and ground sausage. Mix thoroughly until the mixture holds together, adding up to ¼ cup of milk as needed.

Using a cookie scoop or spoon, scoop 1 tablespoon of sausage and roll it into a ball. Place on the prepared baking sheet.

Bake the sausage balls for 20-25 minutes until golden brown.

If you don’t have biscuit mix, combine 2 cups flour, 1 tablespoon baking powder, 1 teaspoon salt, and ⅓ cup shortening. Pulse the mixture in a food processor until shortening is incorporated.
Do not use lean sausage for this recipe.

4.92 from 59 votes

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, Pork

Cuisine American

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Itai Liptz Cook Blog: Slow Cooker Pumpkin French Toast Casserole

Thu, 10 Oct 2024 22:10:46 +0000

Make your breakfast the night before and wake up to a house filled with the smell of pumpkin spice and everything nice. Breakfast is ready and waiting to be eaten! This recipe is packed with pumpkin puree and those warm pumpkin pie spices. Serve it up plain, dust with powdered sugar, or drizzle with maple syrup. It’s the perfect way to enjoy a special breakfast without any fuss.

For more French toast options try our Sourdough French toast or another slow cooker option with our white chocolate French toast casserole.

Make your breakfast the night before and wake up to the smell of pumpkin french toast casserole.
Uses pumpkin puree and pumpkin pie spices for a tasty little seasonal breakfast.
Overnight convenience is the perfect make-ahead option for busy mornings or holidays.

Set it all up the night before! Just toss it all into the slow cooker and let it work its magic while you sleep. Whether it’s a busy morning or a special holiday, this make-ahead breakfast will have everyone waking up excited for breakfast!

French Bread: Using day-old or slightly stale bread works great for this recipe. Just make sure it’s cut into 1- to 2-inch cubes.
Half and Half: If you need a substitute, you can use equal parts whole milk and heavy cream.
Pumpkin puree: Be sure to use pure pumpkin puree, not pumpkin pie filling, which has added sugar and spices. You’ll find it in the baking aisle.
Spices: Ground cinnamon, nutmeg, and cloves are key to giving this dish its warm, seasonal flavor.
Crumble Topping: The buttery brown sugar crumble adds a bit of sweetness and texture to the casserole. For nut lovers, add some chopped pecans or walnuts.
Maple Syrup and Powdered Sugar: Technically these are optional, but what would French toast casserole be without a little syrup?

You want to use a study bread that can soak up the custard without turning into mush. Definitely don’t use sandwich bread. French bread is a classic choice, but you can also use a challah or brioche. They are both sturdy enough and will result in a dense, sweet casserole. Croissants are also an option.

Day-old or slightly stale bread is ideal for turning into casseroles. It absorbs the liquid. Just make sure whatever bread you choose is cut into 1- to 2-inch cubes for that bite-size deliciousness.

To make breakfast cleanup easy you can use a slow cooker liner! These are heat-resistant, disposable bags designed to fit inside your slow cooker and prevent food from sticking to the sides. They can be found in the same aisle as aluminum foil and plastic wrap at most grocery stores.

If you prefer not to use a liner, parchment paper is a great alternative. Simply cut a large enough sheet to fit the bottom and sides of your slow cooker, pressing it down so it stays in place. Both options make it easier to remove the casserole when it’s done and reduce the amount of scrubbing needed afterward!

Every slow cooker heats a little differently. Most of the time, the heating element is located in the back. This can sometimes cause the part of the casserole touching that area to burn. To prevent this, you can create a simple barrier with aluminum foil.

Fold a piece of aluminum foil into a long strip, about 2 to 3 inches wide, and place it along the side or back of the slow cooker where the heating element is. This will act as a little shield to help distribute the heat more evenly and prevent a hot spot that burns.

Refrigerate any leftover casserole in an airtight container or tightly covered with plastic wrap for up to 3 days.

Reheat in the microwave by placing a serving on a microwave-safe plate and heat in 30-second increments on high, until warmed through.

The post Itai Liptz Cook Blog: Slow Cooker Pumpkin French Toast Casserole appeared first on Itai Liptz Cook Blog.