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Lasagna Soup

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When the weather cools and cozy, comforting meals come to mind, few dishes hit the spot like lasagna soup. This hearty, delicious soup has taken the internet by storm, racking up millions of views and inspiring countless variations. Its rich, savory flavors capture everything we love about traditional lasagna but with a spoonable twist. In this post, I’ll guide you through my favorite way to make lasagna soup, share some ingredient swaps, and answer common questions to help you make this recipe your own.

Lasgana soup with ricotta cheese on top

For this version, I like to use Trader Joe's Mafalda noodles, which resemble mini lasagna sheets, adding that perfect texture and bite. If you don’t have Mafalda noodles on hand, no worries! Broken lasagna noodles or any pasta shape you love will work just as well.

Ingredients You’ll Need for Lasagna Soup

To make this mouthwatering lasagna soup, you’ll need some pantry staples and a few fresh ingredients. Here’s a quick rundown:

  • Ground beef or Italian sausage – The base flavor for our soup, adding a delicious heartiness.
  • Onion and garlic – Classic aromatics that bring depth to the soup.
  • Tomatoes – You’ll need a mix of crushed tomatoes, tomato paste, and diced tomatoes for that signature lasagna sauce richness.
  • Chicken or beef broth – Adds a savory base and helps thin out the soup just the right amount.
  • Herbs and seasonings – Italian seasoning, dried basil, red pepper flakes, salt, and pepper bring it all together.
  • Mafalda or broken lasagna noodles – These are the heart of lasagna soup, giving it that “lasagna in a bowl” feel.
  • Cheese toppings – Mozzarella, ricotta, and Parmesan cheese will make every spoonful irresistibly creamy and gooey.

With these ingredients gathered, we’re ready to dive into the cooking process.

How to Make Lasagna Soup

  1. Brown the meat: Start by heating a large pot over medium-high heat. Add your ground beef (or Italian sausage) and cook until it’s nicely browned, breaking it up as it cooks. This adds a lot of depth to the soup’s flavor. Once the meat is cooked, drain any excess grease and set it aside.
  2. Sauté the aromatics: In the same pot, add a bit of olive oil, then toss in diced onions and minced garlic. Sauté until they’re soft and fragrant, about 4–5 minutes.
  3. Add tomatoes and broth: Stir in the crushed tomatoes, diced tomatoes, tomato paste, and broth. Bring it all to a simmer, which allows the flavors to meld beautifully.
  4. Season and simmer: Sprinkle in Italian seasoning, dried basil, red pepper flakes, salt, and pepper. Let the soup simmer for about 20–30 minutes, stirring occasionally. This simmer time really builds the soup’s bold, comforting flavor.
  5. Cook the pasta: While the soup simmers, cook the noodles separately. Mafalda noodles or broken lasagna noodles are perfect, but feel free to use any pasta you prefer. Cooking them separately prevents the noodles from getting too soft in the soup.
  6. Combine and serve: Add the cooked noodles to the pot just before serving, then ladle the soup into bowls. Top each serving with a scoop of ricotta, shredded mozzarella, and a sprinkle of Parmesan. Stir the cheese into the soup to melt for a truly gooey, lasagna-like experience!

Customizing Your  Soup

One of the best things about this lasagna soup is how easily you can make it your own. Here are a few ideas to try:

  • Add greens: For extra nutrition, stir in a handful of fresh spinach or kale during the last few minutes of cooking.
  • Switch up the protein: Feel free to use ground turkey or even Italian sausage instead of ground beef. Each will add its own twist.
  • Try whole-grain or gluten-free pasta: Choose a pasta that fits your dietary needs. Whole-grain or gluten-free pasta are both great options.

Lasagna Soup Q&A

Can I use Italian sausage or ground turkey instead of ground beef?

Yes! Italian sausage adds a spicier, richer flavor, while ground turkey keeps things lighter but still hearty. Just be sure to adjust the seasoning as needed since sausage can be salty.

How do I store leftovers?

Lasagna soup keeps well in the fridge for up to three days. If you plan to store leftovers, consider keeping the noodles separate to prevent them from absorbing too much liquid and becoming mushy.

Can I make lasagna soup in advance?

Absolutely! You can make the soup up to two days ahead and reheat it when you’re ready to serve. For best results, add the pasta just before serving or reheat it separately.

Is there a way to make this soup creamy?

If you want an extra-creamy soup, stir in a splash of heavy cream at the end of cooking, or top each bowl with extra ricotta.

Why Lasagna Soup is Worth the Hype

There’s a reason lasagna soup has gone viral online—it’s a perfect blend of comforting flavors, nostalgic textures, and simple preparation. Whether you’re hosting friends for dinner or curling up with a bowl on the couch, lasagna soup has a way of bringing everyone together. And with a recipe this adaptable, you can customize it to suit your tastes, making it a dish that’s easy to return to all winter long. Enjoy every warm, cheesy spoonful!

Lasgana soup with ricotta cheese on top

Lasgana soup with ricotta cheese on top

Lasagna Soup

Quick, easy, and cozy lasagna style soup.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Author: Sherry Reuter
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Ingredients

  • 1 Pound Ground beef Ground turkey, chicken, or Italian Sausage work too!
  • 28 Ounces Crushed Tomatoes 1 large can
  • 15 Ounces Diced tomatoes I prefer fire roasted.
  • 6 Ounces Tomato Paste
  • 4 Cups Chicken or Beef Broth
  • 1 Onion Medium Sized
  • 4 Cloves Garlic
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • Salt and Pepper To Taste
  • 6 Ounces Mafalda Corto Or Broken lasagna noodles or pasta of your choice.
  • Crushed red pepper flakes to taste
  • Fresh Basil Option topping

Ricotta Toppings

  • 8 Ounces Ricotta Cheese
  • 2 tablespoon grated parmesan cheese
  • Salt and pepper to taste

Instructions

  • In a dutch oven or large pot (at least 6 quarts), heat 1 tablespoon of olive oil. Add your choice of meet and cook until fully browned.
  • Add onions to the browned meet and cook until the onions are translucent. Add the tomato paste and seasons and cook for one minute until fragrant .
  • Add the crushed tomatoes, diced tomatoes, and chicken brother. Season with salt and pepper. Cover and cook for 45 minutes.
  • In a separate pot cook your pasta according to the directions on the bag. You CAN do this in the soup if you are planning to eat it immediately. However, if you are planning to have leftovers, leftover noodles cooked in the soup pot tend to be overcook from the residual heat in the pot.
  • For the ricotta topping, mix together the ricotta, parmesan and salt and pepper.
  • Assemble bowls with the soup, cooked noodles, and top with the ricotta mixture and more parmesan and basil if desired.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Zuppa Toscana

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Zuppa Toscana is a beloved classic at Olive Garden, known for its rich flavors and comforting warmth. This hearty soup combines Italian sausage, potatoes, kale, and cream, creating a delightful bowl that's perfect for any occasion. If you've ever wanted to recreate this favorite dish at home, you’re in luck! Here’s a step-by-step guide to making Zuppa Toscana, along with insights into each ingredient and answers to common questions.

Zuppa Toscana Soup

Ingredients You’ll Need for Zuppa Toscana

To prepare this delicious Zuppa Toscana, gather the following ingredients:

  • Italian sausage (1 pound): The star of the dish, Italian sausage brings a savory and slightly spicy flavor. You can use mild or spicy sausage based on your preference.
  • Potatoes (2-3 medium-sized): Choose Russet or Yukon Gold potatoes for their creamy texture when cooked. They add heartiness to the soup and absorb the delicious broth.
  • Kale (2 cups, chopped): This nutrient-packed green gives Zuppa Toscana its vibrant color and a healthy boost. Kale adds a slight bitterness that balances the richness of the sausage and cream.
  • Onion (1 medium): Diced onion adds sweetness and depth to the flavor profile of the soup. It caramelizes beautifully, enhancing the overall taste.
  • Garlic (3 cloves, minced): Garlic infuses the dish with aromatic goodness. It’s a key ingredient that elevates the flavor, making the soup even more inviting.
  • Chicken broth (4 cups): Using chicken broth as a base adds a savory foundation for the soup. It brings all the flavors together while keeping the dish light.
  • Half and half (1 cup): The heavy cream gives Zuppa Toscana its signature creamy texture. It also balances the spices from the sausage and the earthiness of the kale.
  • Red pepper flakes (1 teaspoon): This ingredient adds a hint of heat, which is essential in traditional Italian cooking. Adjust according to your spice tolerance.
  • Salt and pepper: To taste. These basics enhance all the other flavors in the soup.

Step-by-Step Instructions

  1. Brown the Sausage: In a large pot, cook the Italian sausage over medium heat until browned. Use a wooden spoon to break it apart as it cooks. This step not only cooks the sausage but also infuses the oil with flavor.
  2. Sauté the Aromatics: Add the diced onion and minced garlic to the pot. Sauté until the onion becomes translucent, about 5 minutes. The aroma will be irresistible at this point!
  3. Add the Potatoes: Toss in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and let it simmer for about 45 minutes, or until the potatoes are tender.
  4. Incorporate the Kale: Stir in the chopped kale and let it cook for another 5 minutes until wilted. The kale should be vibrant and tender but not mushy.
  5. Add Cream and Seasonings: Finally, pour in the heavy cream, add red pepper flakes, salt, and pepper. Stir well and heat through. Taste and adjust seasonings as needed.
  6. Serve and Enjoy: Ladle the Zuppa Toscana into bowls and enjoy with crusty bread or a side salad for a complete meal.

Frequently Asked Questions

Can I use ground beef instead of Italian sausage?

While you can use ground beef, it will alter the flavor profile of your Zuppa Toscana. Italian sausage adds spices and seasoning that ground beef lacks. If you prefer to substitute, consider adding Italian seasoning to the beef to mimic the taste of sausage.

Can I make Zuppa Toscana ahead of time?

Absolutely! Zuppa Toscana actually tastes better the next day as the flavors meld together. Simply store it in an airtight container in the refrigerator. When you’re ready to eat, reheat on the stove over low heat until warmed through.

Is there a way to make Zuppa Toscana healthier?

Yes! To make a lighter version, consider using turkey sausage, reducing the amount of cream, or substituting with a lower-fat milk. You can also add more vegetables like carrots or zucchini to increase the nutritional value without compromising on flavor.

What can I use instead of kale?

If you’re not a fan of kale, you can substitute it with spinach or Swiss chard. Both options will provide similar texture and flavor while keeping the dish nutritious.

Zuppa Toscana is a comforting dish that can easily become a staple in your home. With this copycat recipe, you can enjoy the heartiness of Olive Garden’s classic any time you like. So, gather your ingredients, follow the steps, and indulge in a bowl of homemade Zuppa Toscana that’s sure to please!

 

Zuppa Toscana Soup

Zuppa Toscana Soup

Zuppa Toscana

A copycat recipe for Olive Garden's iconic Zuppa Toscana soup.
5 from 1 vote
Prep Time: 15 minutes
Cook Time: 20 minutes
Servings: 4
Author: Sherry Reuter

Equipment

  • 1 cutting board
  • 1 Dutch Oven
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Ingredients

  • 1 pound Italian Sausage
  • 4 Cups Chicken stock or broth
  • 2 cups water
  • 1 cup half and half
  • 4 Medium sized yellow potatoes
  • I buch Kale
  • 1 Yellow Onion
  • 3 cloves Garlic
  • 2 Carrots Optional
  • 2 Celery Optional

Instructions

  • Cut potatoes into ½ inch cubes or slices. Dice onions. Chop celery and carrots if using. Olive Garden doesn't used celery and carrots but I love adding them to any soup.
  • In a dutch oven or large soup pot, brown your italian sausage. Remove from pot once browned.
  • Add the vegetables (except for kale potatoes!) to the pot and season with salt, pepper, and garlic powder. Allow to cook for 3-5 minutes until veggies start to soften. Once softened add in the meat, potatoes, chicken stock and water. Cover with a lid and cook on medium heat until the potatoes are tender.
  • Add in the kale and half and half. Cook for 10 minutes until kale is tender. Serve with parmesan cheese and breadsticks.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Lemon Meringue Pie

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How to Make the Best Lemon Meringue Pie with Real Lemon Curd

A homemade lemon meringue pie is a true classic, known for its perfectly balanced flavors of tangy lemon and sweet, fluffy meringue. This recipe takes a traditional approach by using a real lemon curd filling – one that’s thickened naturally with egg yolks rather than cornstarch and isn’t baked in the oven. Although making lemon curd from scratch may sound intimidating, following these simple steps will allow you to create a delicious lemon meringue pie that’s sure to be the star of any dessert table.

Ingredients for a Perfect Lemon Meringue Pie

For the crust:

  • 1 4 cups all-purpose flour
  • 10 Tablespoons unsalted butter, chilled and cut into small cubes
  • ¼ teaspoon salt
  • 3-4 tablespoon ice water

For the lemon curd filling:

  • 1 cup granulated sugar
  • ½ cup fresh lemon juice (from about 2-3 lemons)
  • 5 large egg yolks (save the whites for the meringue)
  • 8 tablespoon unsalted butter

For the meringue topping:

  • 4 large egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup granulated sugar

Step-by-Step Guide to Making Lemon Meringue Pie with Real Lemon Curd

Step 1: Prepare the Crust

  1. Combine dry ingredients. In a large mixing bowl, combine the flour and salt. Next, add the chilled butter, and work it into the flour with a pastry cutter or your fingers until it resembles coarse crumbs.
  2. Add ice water gradually. Add the ice water one tablespoon at a time, just until the dough begins to come together. Avoid overmixing to ensure a flaky crust.
  3. Chill the dough. Shape the dough into a disc, wrap it in plastic, and refrigerate it for at least 30 minutes.
  4. Roll out and bake. Roll the chilled dough to fit a 9-inch pie dish, then press it into place. Trim any overhanging edges, prick the bottom with a fork, and bake at 425°F for about 12-15 minutes until golden. Set aside to cool completely.

Step 2: Make the Lemon Curd Filling

This lemon curd is made on the stovetop and sets to a perfectly smooth, tangy consistency thanks to the egg yolks rather than cornstarch.

  1. Combine sugar and lemon. In a medium saucepan, whisk together the sugar, lemon juice, and lemon zest until fully combined.
  2. Add egg yolks. Whisk in the egg yolks until the mixture is smooth. The yolks will naturally thicken the lemon curd as it cooks.
  3. Cook until thickened. Place the saucepan over medium heat, stirring constantly. As the mixture warms, it will thicken into a custard-like consistency in about 5-7 minutes.
  4. Finish with butter. Once thickened, remove the saucepan from the heat and stir in the butter until it melts completely. Pour the lemon curd into the baked crust while still hot.

Step 3: Prepare the Meringue Topping and Assemble

  1. Beat the egg whites. In a clean mixing bowl, beat the egg whites and cream of tartar on medium speed until soft peaks form.
  2. Add sugar gradually. With the mixer running, add the sugar one tablespoon at a time, continuing to beat until the egg whites reach stiff, glossy peaks.
  3. Spread the meringue over the filling. Spoon the meringue over the hot lemon curd, spreading it to the edges to seal in the filling completely.
  4. Bake until golden. Bake the pie at 350°F for 10-12 minutes, or until the meringue is lightly golden on top. Allow the pie to cool to room temperature, then refrigerate it for at least 2 hours before serving.

FAQs About Lemon Meringue Pie

Can I Make This Pie with a Graham Cracker Crust?

Absolutely! You can substitute the traditional pie crust for a graham cracker crust if you prefer. To make one, combine 1 ½ cups of crushed graham crackers, ¼ cup of sugar, and 6 tablespoons of melted butter. Press the mixture into a pie dish and bake at 350°F for about 10 minutes until set, then allow it to cool before adding the lemon curd filling.

Does Lemon Meringue Pie Need to Be Refrigerated?

Yes, refrigerating lemon meringue pie is essential to keep the lemon curd firm and the meringue stable. After it cools to room temperature, loosely cover the pie with plastic wrap and store it in the refrigerator. It’s best to enjoy it within 2 days for optimal freshness.

How Can I Keep My Meringue from Weeping?

To help prevent meringue from weeping, spread it over the hot lemon curd, which creates a seal between the layers. Gradually adding sugar to the egg whites and baking at the recommended temperature also helps stabilize the meringue. Finally, make sure your egg whites are at room temperature and fully whipped to stiff peaks before adding sugar.

By following these steps, you’ll find making this Lemon Meringue Pie with authentic lemon curd is as enjoyable as it is delicious. With its vibrant lemon filling, pillowy meringue, and flaky crust, this pie is a true crowd-pleaser! Enjoy every bite!

Lemon Meringue Pie by sweet sherry pie

Lemon Meringue Pie

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Author: Sherry Reuter
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Ingredients

Pie Crust

  • 1 ¼ Cup All Purpose Flour
  • 10 tablespoon Salted Butter
  • ¼ teaspoon Kosher Salt
  • 3 tablespoon Cold Water

Lemon Curd

  • 1 Cup Lemon Juice Fresh preferred but bottled works too.
  • 8 tablespoon Salted Butter
  • 5 Egg Yolk Save The Whites for Meringue
  • 1 Cups Sugar

Meringue

  • 4 Egg Whites
  • ½ Cup Granulated Sugar
  • 1 tablespoon Corn Starch

Instructions

Pie Crust

  • Prepare the crust by putting the flour, butter, and salt into your food processor and pulse until the butter is pea sized crumbles. You can also do this with a pastry cutter or forks. Move to a bowl and add the cold water a tablespoon at a time, squeezing the dough together until just combined. Refrigerate for at least two hours.
  • Roll out the refrigerated dough and put into your pie pan. Add a layer of parchment filled with pie weights, flour or dried beans. Blind bake at 425° until the pie crust is golden brown.

Lemon Curd

  • Assemble a double boiler by placing a pot of boiling water ½ full on the stove. Choose a heat proof bowl that will fit on top of the pot, slighting fitting inside the pot.
  • In the bowl, add the egg yolks, sugar, and lemon juice. Whisk to combine and then place on top of the double boiler. Keep heat on a medium high, not a full boil. Whisk periodically while it cooks. It will take 15-20 minutes for the curd to fully thicken.
  • Once thick, remove from the heat and add in the butter. Let sit until the butter is nearly fully melted, and then whisk into the curd. While still hot, strain the hot curd directly into the pie crust. Cover with a lightly with a piece of plastic wrap and refrigerate until completely cool.

Meringue

  • Assemble another double boiler.
  • In a heat proof bowl, add the egg whites, sugar, and corn starch. Stirring constantly but slowly, cook on medium heat on the double boiler until the sugar is fully dissolved. Test by feeling the spoon or whisk, and rubbing some of the meringue between your fingers. You should not be able to feel any sugar. crystals.
  • Move the meringue mixture to your electric mixer and whip, starting on a low speed and working your way up to full speed, until the meringue is in stiff peaks that stand on their own.
  • Spread the stiff meringue on the lemon curd, using a spatula or spoon to create waves. Torch with a kitchen torch or broiler until browned.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Brownie Pie

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If you're looking for the ultimate dessert that combines the rich flavors of chocolate with the comforting allure of a pie, look no further than this mouthwatering Brownie Pie. This dessert features a luscious brownie baked inside a flaky pie crust, creating a decadent treat that’s perfect for any occasion!

Brownie pie with ganache and salt.

What Makes This Brownie Pie Special?

This is a chocolate lover's dream come true. With its fudgy center and buttery crust, every bite delivers pure bliss. What’s more, it’s incredibly versatile! Whether you enjoy it plain or dressed up with toppings, this Brownie Pie will surely steal the show at your next gathering.

Ingredients You'll Need

To create your own Brownie Pie, gather the following ingredients:

      • For the Pie Crust:
        • 1 pre-made pie crust (or homemade if you prefer)
      • For the Brownie Filling:
        • 1 cup granulated sugar
        • ½ cup salted butter, melted
        • 2 large eggs
        • 2 teaspoon vanilla extract
        • 6 ounces semisweet or dark chocolate
        • ½ cup all-purpose flour, sifted
        • ¼ teaspoon salt
        • ¾ teaspoon baking powder

How to Make Brownie Pie

Step 1: Preheat Your Oven

Start by preheating your oven to 350°F (175°C). This ensures that your Brownie Pie will bake evenly.

Step 2: Prepare the Pie Crust

Place your pie crust into a 9-inch pie pan. If you’re using a homemade crust, roll it out and fit it into the pan. Blind bake it by adding a piece of parchment paper weight down with pie weights, flour, or dried beans.

Step 3: Make the Brownie Filling

In a large mixing bowl, combine the melted butter and sugar, stirring until well mixed. Next, add the eggs one at a time, followed by the vanilla extract. Mix until combined.

In another bowl, whisk together the cocoa powder, flour, salt, and baking powder. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing; you want that rich, fudgy texture!

Step 4: Assemble the Brownie Pie

Pour the brownie filling into the prepared pie crust, spreading it evenly. Bake in the preheated oven for 25-30 minutes, or until the top looks set and a toothpick inserted into the center comes out with a few moist crumbs. Let the pie cool in the pan for at least 15 minutes before slicing.

Suggested Toppings for Your Brownie Pie

While this Brownie Pie is delightful on its own, you can elevate it with various toppings. Here are some delicious suggestions:

      • Ice Cream: A scoop of vanilla, chocolate, or salted caramel ice cream on top is always a crowd-pleaser.
      • Chocolate or Caramel Sauce: Drizzle warm chocolate or caramel sauce over each slice for an extra indulgent treat.
      • Whipped Cream: Lighten things up with a dollop of freshly whipped cream.
      • Fresh Berries: Strawberries, raspberries, or cherries add a lovely tartness that balances the richness of the brownie.

Tips and Tricks for the Perfect Brownie Pie

      • Don’t Overmix: For a fudgy texture, mix the batter until just combined. Overmixing can lead to a cakey brownie.
      • Use Quality Ingredients: The better the chocolate, the richer your Brownie Pie will be. Opt for high-quality cocoa powder and chocolate if possible.
      • Let It Cool: Allow the pie to cool for at least 15 minutes before slicing. This helps the filling set up nicely.

Brownie pie topped with ice cream.

Questions and Answers

Can I add nuts?
Absolutely! Chopped walnuts or pecans can be folded into the brownie batter for added crunch. Just be sure to adjust the baking time slightly if you add a lot of extras.

Can I use a different type of crust?
Yes! While a traditional pie crust works beautifully, you can also try a graham cracker crust for a fun twist. Just adjust the baking time accordingly.

How should I store leftovers?
Store any leftover Brownie Pie in an airtight container in the refrigerator for up to 3 days. Reheat slices in the microwave for a few seconds for that fresh-out-of-the-oven taste.

Can I make this ahead of time?
Definitely! You can prepare the pie a day in advance. Just store it in the fridge and allow it to come to room temperature before serving.

Final Thoughts

This Brownie Pie is the epitome of indulgence. With its rich chocolate flavor and versatile toppings, it’s sure to become a family favorite. Whether you're celebrating a special occasion or simply satisfying your sweet tooth, this Brownie Pie promises to deliver joy in every bite. So, roll up your sleeves and get ready to enjoy a slice of chocolate heaven!

 

Brownie pie with ganache and salt.

Brownie Pie

Rich chocolate brownie pie.
No ratings yet
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 8
Author: Sherry Reuter

Equipment

  • Mixing Bowls
  • Whisk
  • Spatula
  • pie pan
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Ingredients

  • 1 Pie crust Homemade or store bought.
  • ½ Cup Salted Butter Melted
  • 6 Ounces Semi sweet Chocolate
  • 1 Cup Sugar
  • 2 teaspoon vanilla extract
  • 2 Large Eggs
  • ½ Cup All Purpose Flour
  • ¾ teaspoon Baking Powder
  • ½ teaspoon salt

Instructions

  • Preheat the oven to 425°. Fit your pie crust into a pie pan, fill with a layer of parchment paper, then pie weights, dried beans, or flour to weight it down while it blind bakes. You only need a shallow layer. Bake for 10 minutes until lightly browned. Lower the oven to 350°.
  • In a microwave safe bowl add the butter and chocolate. Microwave in 30 second intervals until the chocolate is fully melted. Set Aside.
  • In a large mixing bowl, add both eggs, sugar, and the vanilla extract. Whisk together for 2-3 minutes until the mixture is light, fluffy, and pale yellow.
  • Add the chocolate mixture to the eggs and sugar, and mix together until almost fully combined.
  • Sift the flour, baking soda, and salt into the chocolate mixture. Fold together with a spatula until fully combined. Add additional chocolate chips to your mixture if desired.
  • Bake at 350° for 25-30 minutes, until brownie is fully cooked and a toothpick comes out clean. Serve with chocolate, caramel sauce, whipped cream, and or ice cream!
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Tomato Galette

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Summer is the perfect time to indulge in fresh produce, and what better way to showcase it than with a Tomato Galette? This delightful dish features a flaky pie crust, creamy ricotta, and vibrant, juicy tomatoes—all drizzled with balsamic vinaigrette and topped with fresh basil. Easy to make and beautifully rustic, this Tomato Galette is a savory treat you won’t want to miss!

 

Tomato galettasil, and ricotta. e by sweet sherry pie. with fresh tomatoes.

What is a Tomato Galette?

A galette is a French term for a free-form pie that can be sweet or savory. It’s an incredibly forgiving style of pastry, making it ideal for those who may find traditional pie-making daunting. The beauty of a Tomato Galette lies in its simplicity: roll out your dough, layer your filling in the center, and fold the edges over. It’s all about the delicious ingredients, and this method allows them to shine.

Ingredient Notes

To whip up this savory Tomato Galette, you’ll need just a handful of ingredients:

  • Pie Crust: You can make your own or use store-bought. A homemade crust is always a nice touch, but a good-quality store-bought option will save time.
  • Ricotta Cheese: This creamy cheese serves as a lovely base for the tomatoes. You could also substitute with herbed ricotta or cream cheese for a different flavor profile.
  • Fresh Tomatoes: Heirloom tomatoes are preferred for their taste and vibrant colors, but any ripe tomatoes will work well.
  • Balsamic Vinaigrette: A drizzle adds depth and a bit of tang, perfectly complementing the tomatoes.
  • Fresh Basil: This aromatic herb elevates the dish with its fragrance and flavor.
  • Salt and Pepper: Essential for seasoning.

How to Make a Tomato Galette

1. Prepare the Pie Crust

If you’re making your own pie crust, start by chilling your butter. Cut it into small cubes and place it in the fridge. In a medium bowl, combine your flour and salt. Add the chilled butter, mixing until you achieve a crumbly texture. Gradually add ice water until the dough forms a ball. Flatten into a disk, wrap in plastic, and refrigerate for at least 30 minutes. This helps create a flaky crust.

2. Preheat Your Oven

While your dough chills, preheat your oven to 400°F (200°C). This ensures that the crust bakes beautifully.

3. Slice the Tomatoes

Once the dough is ready, slice your tomatoes and place them on paper towels. Sprinkle with salt and let them sit for 10-15 minutes to draw out excess moisture. Pat dry with a paper towel to prevent your galette from becoming soggy.

4. Roll Out the Dough

Lightly flour a clean surface and roll out your pie dough into a rough circle, about 12 inches in diameter. Transfer the dough to a parchment-lined baking sheet.

5. Assemble the Galette

Spread the ricotta cheese over the dough, leaving a 2-inch border. Layer the sliced tomatoes on top, seasoning with salt, pepper, and a drizzle of balsamic vinaigrette. Gently fold the edges of the dough over the filling, overlapping as you go. Brush the edges with an egg wash if desired for a glossy finish.

6. Bake and Enjoy

Bake the Tomato Galette for 30-35 minutes or until the crust is golden brown. Once done, let it cool for a few minutes before slicing. Garnish with additional fresh basil for an extra burst of flavor.

 

Tomato galettasil, and ricotta. e by sweet sherry pie. with fresh tomatoes

Tomato Galette Tips for Success

  • Use Cold Ingredients: Keeping your ingredients chilled is key to a flaky crust. Make sure your butter and water are cold!
  • Don’t Overwork the Dough: Mix until just combined. You want small pieces of butter visible for that flaky texture.
  • Chill Before Baking: Allowing the assembled galette to chill for 15-20 minutes before baking can help it hold its shape.

Recipe FAQs

Can I use store-bought pie crust?
Absolutely! A store-bought pie crust can save you time and still yield a delicious Tomato Galette. Just follow the same assembly steps.

Can I add marinara or pasta sauce?
Definitely! You can spread a thin layer of marinara or pasta sauce over the ricotta for an extra kick of flavor. Just be cautious not to add too much to prevent a soggy galette.

What tomatoes are best for this recipe?
Heirloom tomatoes are fantastic for their rich flavor and vibrant colors, but feel free to use any ripe tomatoes you love!

Can I substitute other cheeses?
Yes! You can use herbed ricotta, cream cheese, or even shredded mozzarella or gouda for a different twist.

What herbs can I add?
In addition to basil, consider adding fresh thyme, oregano, or even a sprinkle of red pepper flakes for some heat.

How long does this Tomato Galette last?
It’s best enjoyed the same day, but you can store leftovers in the fridge for up to 2-3 days. Reheat in the oven at 350°F for about 5 minutes to refresh the crust.

Why do I need to chill the dough?
Chilling helps the dough relax, making it easier to roll out, and ensures a flaky texture once baked.

Final Thoughts

This Tomato Galette is a celebration of summer's bounty, bringing together simple ingredients for a dish that looks and tastes impressive. With its easy preparation and rustic charm, it's a perfect addition to any meal or gathering. So gather your ingredients and enjoy every slice of this delightful Tomato Galette!

 

Tomato galettasil, and ricotta. e by sweet sherry pie. with fresh tomatoes

Tomato galettasil, and ricotta. e by sweet sherry pie. with fresh tomatoes.

Tomato Galette

A fresh tomato galette with ricotta, basil, and balsamic.
No ratings yet
Prep Time: 9 minutes
Cook Time: 30 minutes
Servings: 4
Author: Sherry Reuter

Equipment

  • 1 Pie pan or baking sheet.
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Ingredients

Pie Crust

  • 1 ¼ Cup All purpose flour
  • 10 tablespoon Salted Butter
  • ¼ teaspoon Kosher Salt
  • 3 tablespoon cold water

Galette

  • 3 Large Tomato or 5-6 small tomatoes Heirloom preferred, but whatever you have works!
  • ½ Cup Ricotta Cheese
  • salt and pepper to taste

Garnish

  • Balsmic Vinaigrette to taste
  • Fresh Basil to taste

Instructions

Pie Crust

  • Add all of the crust ingredients EXCEPT for the water. Pulse a few times until the butter is fully distributed throughout the flour in pea sized pieces. Move to a small mixing bowl and then slowly add in the cold water, mix gently with your hands until you have a shaggy dough. Refrigerate at least two hours.

Assembly

  • Preheat the oven to 425°.
  • First, Slice the tomatoes into ¼ inch slices and then lay flat on paper towels for 20 minutes. Sprinkle with salt to help draw out the moisture.
  • In a small mixing bowl add the ricotta cheese, salt and pepper, and garlic powder to taste.
  • Roll out the pie dough into a 12" circle on a piece of parchment paper. Evenly spread the ricotta cheese, leaving a 1" border. Do not put ricotta or tomatoes on this border. Starting at the edges, layer your tomatoes in a spiral, overlaping the edges so there are no gaps. Work your way into the middle until the entire surface is covered.
  • Starting at the edges, layer your tomatoes in a spiral, overlaping the edges so there are no gaps. Work your way into the middle until the entire surface is covered.
  • Gently fold over the edges of the border, crimping slightly with your fingers to secure it.
  • Cook the galette in the 425° oven for 25-30 minutes until the edges are golden.
  • Garnish with balsamic vinaigrette and fresh basic.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Easy Dumpling Soup (Trader Joe's)

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If you’ve ever had the joy of biting into a steaming soup dumpling, you know the delicious burst of broth that makes this dish so special. Now, you can recreate that experience in your own kitchen with a comforting Soup Dumpling Soup using Trader Joe's frozen soup dumplings. This recipe is not only simple but also perfect for busy weeknights or a cozy weekend meal. Let’s dive into how you can whip up this delightful dish!

 

Dumpling soup made with trader joes soup dumplings.

Ingredients for Your Soup Dumpling Soup

To create this easy Soup Dumpling Soup, gather the following ingredients:

  • Trader Joe's Frozen Soup Dumplings
  • 4 cups of chicken broth (or broth of your choice)
  • 1 tablespoon fresh ginger, minced
  • 2 cloves garlic, minced
  • 1 small onion, diced
  • Salt and pepper to taste
  • Optional garnishes: sliced green onions, sesame oil, or chili oil

Step-by-Step Instructions

Step 1: Prepare Your Broth

Start by heating your chicken broth in a large pot over medium heat. Bring it to a gentle simmer, allowing the flavors to meld together beautifully. While the broth warms up, take a moment to prepare your aromatics.

Step 2: Sauté Aromatics

In a separate skillet, add a splash of oil over medium heat. Toss in the minced ginger, garlic, and diced onion. Sauté these ingredients for about 3-5 minutes until they become fragrant and the onions turn translucent. This step adds a wonderful depth of flavor to your soup.

Step 3: Combine Ingredients

Once the aromatics are ready, add them to the simmering broth. Let the mixture simmer for an additional 5-10 minutes, allowing the flavors to develop further. This is where your Soup Dumpling Soup starts to take shape!

Step 4: Cook the Soup Dumplings

Now for the star of the show: the soup dumplings! We want a nice crunchy bottom, so steam them and then sear! We do this by adding oil to the steaming water and letting the water fully evaporate.

Step 5: Serve Your Soup

Once the dumplings are cooked, gently ladle the soup into bowls. You can garnish with sliced green onions, a drizzle of sesame oil, or a dash of chili oil for a spicy kick. Enjoy the delightful mix of flavors and textures as you dig into your homemade Soup Dumpling Soup!

Customizing Your Soup Dumplings

Add Extra Vegetables to Your Soup

One of the great things about Soup Dumpling Soup is how versatile it can be. Here are some common ingredients you can add to enhance the flavor and nutrition of your soup:

  • Mushrooms: Sliced shiitake or button mushrooms add an earthy depth to the broth. Just sauté them along with the aromatics for a few minutes.
  • Carrots: Thinly sliced or julienned carrots bring a touch of sweetness and color to the dish.
  • Baby Bok Choy: Adding some chopped baby bok choy near the end of cooking adds a nice crunch and a burst of freshness.
  • Spinach: A handful of fresh spinach wilts beautifully into the soup, adding both nutrition and vibrant color.
  • Peas: Frozen peas are a quick and easy addition, providing a pop of sweetness.

Feel free to mix and match these ingredients based on your preferences!

Trader Joe's Soup Dumplings: A TikTok Sensation

Recently, similar recipes have gone viral on TikTok, captivating food lovers everywhere. Influencers have been sharing their takes on soup dumpling soup, often highlighting the ease of using frozen dumplings. These videos show vibrant bowls of soup being prepared in just minutes, drawing viewers in with tantalizing visuals and the promise of a comforting meal.

The trend has sparked creativity, with many users experimenting with different broths, additional toppings, and unique twists, such as adding dumplings made from other cuisines. The accessibility of using frozen soup dumplings has made this dish a favorite among home cooks looking for delicious yet straightforward meals. If you’re active on social media, consider sharing your own version of Soup Dumpling Soup and joining the fun!

Common Questions

Can I use beef broth instead of chicken?

Absolutely! Beef broth will add a richer flavor to your soup. Just keep in mind that it might alter the overall taste, making it heartier.

How can I make this recipe vegetarian?

You can easily substitute the chicken broth with vegetable broth and use plant-based dumplings if you can find them. This will create a delicious vegetarian version!

What can I add for extra flavor in my Soup Dumpling Soup?

Feel free to experiment! Adding a splash of soy sauce, a few drops of sesame oil, or even some fresh herbs like cilantro can elevate your soup further.

Can I freeze leftovers ?

Yes, you can freeze any leftover soup dumpling soup. Just make sure to store it in an airtight container. When reheating, add a little extra broth to ensure it doesn’t get too thick.

How do I store the soup dumplings?

Trader Joe’s frozen soup dumplings should be stored in the freezer until you’re ready to use them. Just follow the cooking instructions directly from frozen.

Final Thoughts on Your Soup Dumpling Soup

Making Soup Dumpling Soup with Trader Joe’s frozen soup dumplings is a breeze! This dish combines convenience with a touch of homemade warmth. With the option to customize with various vegetables and the excitement of joining a viral trend, you can create a comforting bowl that suits your taste perfectly. Whether you’re having a solo night in or sharing with friends, this delightful soup will surely hit the spot. Happy cooking!

Dumpling soup made with trader joes soup dumplings.

Easy Dumpling Soup (Trader Joe's)

Quick, easy, spicy soup made with frozen Soup Dumplings.
No ratings yet
Prep Time: 10 minutes
Cook Time: 6 minutes
Author: Sherry Reuter

Equipment

  • 1 Skillet with a lid
  • 1 Small soup pot
  • 1 cutting board
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Ingredients

  • 1 6 ounce Package of frozen soup dumplings.
  • 2 Cups Broth Chicken, pork, veggie, or beef.
  • 1 teaspoon Olive oil
  • 1 Tbps Chili Crunch
  • 2 teaspoon Ginger
  • 1 clove Garlic
  • 1 Green Onion
  • Cilantro Optional, to taste.

Instructions

The Broth

  • In a small soup pot heat oil, then add garlic, green onion, ginger, and chili crunch oil. Sautee until lightly browned and fragrant.
  • Add 2 cups of the broth of your choice. Bring to a boil, then leave to simmer while the dumplings cook.

Dumplings

  • Add 1 tablespoon of oil to a pan and then place dumplings on top. Be sure the bottom of each dumpling is lightly covered in oil. Cover the dumping ¼ of the way with water. Cover with a lid, and cook on medium until all of the water has evaporated.
  • Remove the lid of the pan, and allow to continue cooking until the bottoms of the dumplings are completely browned and crunchy.
  • Add the dumplings to a bowl and cover with as much broth as you desire. Top with cilantro and chili crunch to taste.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Hearty Beef Lentil Soup

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There’s something incredibly satisfying about a bowl of hearty beef lentil soup. It’s one of those meals that warms you from the inside out, especially when the weather cools down. Packed with tender beef chunks, fiber-rich green lentils, and flavorful vegetables, this soup is not only delicious but also nutritious and filling.

I love making this soup when I need a simple yet nourishing meal that can last for days. Plus, it’s loaded with healthy ingredients like carrots, celery, onions, garlic, and green lentils. The crushed tomatoes and beef bouillon give the broth a rich, savory depth that will make you want to grab a second bowl.

Beef lentil soup in bowls.

 

Why You'll Love This Beef Lentil Soup

Not only is this beef lentil soup recipe easy to prepare, but it’s also incredibly versatile. You can make it in a big batch, freeze it, and enjoy it throughout the week. It’s a perfect dish for meal prepping, especially during busy weeks when cooking every night isn't an option.

The green lentils are a star ingredient here. They're packed with protein and fiber, making this soup extra filling and a great option for a well-balanced meal. Plus, lentils are an excellent source of iron, which is especially important for energy and overall health. Combined with the protein-rich beef chunks, you’re left with a comforting bowl of soup that’s as hearty as it is healthy.

What Makes This Beef Lentil Soup Nutritious?

Each component of this beef lentil soup adds to its nutritional benefits:

- Beef chunks provide high-quality protein, essential for muscle repair and overall health.
- Green lentils are a great plant-based protein source and are high in fiber, which is important for digestion.
- Carrots, celery, and onions  deliver vitamins, antioxidants, and fiber. These vegetables also add a natural sweetness to balance the rich broth.
- Garlic  is known for its immune-boosting properties, while adding a burst of flavor.
- Crushed tomatoes offer vitamin C and potassium, enhancing the soup’s nutritional profile.
- Beef bouillon adds a savory depth to the broth, making it incredibly satisfying.

Ingredients:
- 1 lb beef chunks (stew meat works great)
- 1 cup green lentils, rinsed
- 3 carrots, diced
- 3 celery stalks, chopped
- 1 large onion, diced
- 4 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes
- 4 cups beef broth (or water with beef bouillon)
- 1 teaspoon dried thyme (optional)
- Salt and pepper to taste
- Olive oil for cooking

 Instructions:

1. Sear the beef: In a large pot,  I love this one, heat olive oil over medium heat. Add the beef chunks and brown them on all sides. This step locks in the flavor of the meat and makes the soup more flavorful.

2. Sauté the vegetables: Add the diced onions, carrots, celery, and garlic to the pot. Cook until the vegetables soften and the onions are translucent, about 5 minutes.

3. Add lentils and tomatoes: Stir in the rinsed lentils and crushed tomatoes. Then pour in the beef broth (or water with beef bouillon). Add thyme, salt, and pepper.

4. Simmer the soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 45 minutes, or until the lentils are tender and the beef is cooked through.

5.  Adjust seasoning: Taste the soup and adjust salt and pepper if needed. If the soup is too thick, you can add a bit more broth or water to reach your desired consistency.

6. Serve and enjoy: Ladle the hearty beef lentil soup into bowls and enjoy with crusty bread or a side salad for a complete meal.

My Thoughts

This hearty beef lentil soup is more than just comfort food. It’s a nourishing, protein-packed meal that will keep you full for hours. With its rich broth, tender beef, and nutritious lentils, it's a perfect dish for cold days or anytime you need a wholesome, filling soup. This recipe is sure to become a family favorite.

Let me know how your soup turns out!

Beef lentil soup in bowls.

Beef lentil soup in bowls.

Beef Lentil Soup

Rich, nutrient dense beef lentil soup.
No ratings yet
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 10
Author: Sherry Reuter
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Ingredients

  • 1 Pound Stew Meat I used Top Round Steak
  • 1 Quart Beef Stock
  • 48 Ounces Crushed Tomatoes
  • 1 tablespoon Beef Bouillon
  • 1 Cup Green Lentils
  • 3 Carrots
  • 3 Celery stalks
  • 1 Yellow Onion
  • 1 tablespoon Italian seasoning
  • 1 tablespoon Garlic Powder
  • Salt To Taste
  • Black Pepper To Taste
  • Parmesan cheese. optional.

Instructions

  • Peel and chop carrots, celery, and onion into ¼ inch chunks. Set Aside.
  • Cut beef into 1 inch cubes, season with salt and pepper.
  • Add 2 tablespoons of olive oil to a dutch oven or stock pot. Sear the meat in two batches, until browned evenly on each side. 3-5 minutes per batch. Remove from pot and set aside.
  • Add the chopped vegetables to the pot, and cook until the vegetables are softened and the onions are translucent. Season with salt, pepper, and garlic powder., and beef bouillon.
  • Add in the beef stock and crushed tomatoes .
  • Rinse one cup of green lentils until the water runs clear, add to the pot of soup. Cover and let simmer for 45 minutes to one hour, until the lentils and vegetables are tender. Season with more salt and pepper to taste.
  • Serve with crust bread and parmesan cheese if desired.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Key lime Pie

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Key lime pie with whipped cream.
Sweet Sherry Pie- Keylime pie.

What's in Key Lime Pie?

Key lime pie is probably the easiest pie that you can make. With 4 simple ingredients in the filling, and an easy graham cracker crust, this pie is a crowd pleaser that couldn't be easier to make.This pie is a simple mixture of key lime juice, sweetened condensed milk, sugar, and egg yolks. It's perfectly tart, with just the right amount of smooth creaminess. You can use normal lime juice. But I highly suggest investing in actual KEY LIME juice, which you can find next to normal lime juice at your local grocery store. Alternatively, during key lime season, you can freshly squeeze the limes yourself.

What are Key Limes?

Key limes are tiny variant of a generic lime. The are normally  one quarter to one half the size of a normal lime. The peel is much thinner than normal limes, and they have a sweeter, less tart taste. It won't be a deal breaker if you have to use normal lime juice, but key limes will elevate the flavor of your pie.  I usually use this brand. It's shelf stable and widely available year round.

Why is Key Lime pie yellow not green?

While limes are green, you'll find that this pie is usually yellow in tint (unless it has been artificially colored). This key lime pie is made with egg yolks which lend to the yellow color. If truly desired, feel free to add in a couple of drops of green food coloring.

 

   About The Ingredients.

Egg Yolks- The thickener. There with only 4 ingredients, our eggs yolks in the recipe are responsible for both thickening the key lime pie, and making it super rich and creamy.

Key Lime Juice- The flavor. The taste of our pie will primarily depend on the quality of the lime juice. This is why choosing Key lime juice vs generic is important. The acid in the juice will also balance out the sweetness that comes from the sugar in the condensed milk.

Sweetened condensed milk- The sweetener. Sweetened condensed milk is milk that has been cooked with sugar until it is sweet, creamy, and delicious. It perfectly balances out the tartness of the key lime juice.

Whipped Cream- The topping. This is optional but suggested, and traditional. It is the perfect addition to top the pie with a mellow, creamy, sweetness, that isn't overwhelming or distracting.

Graham cracker crust- The Base. You could technically use normal pie crust, but graham cracker is traditional. It is buttery, crumbly, and light. The perfect compliment to our creamy filling.

 

Key lime pie with whipped cream.

Key lime Pie

Rich, creamy, and tart. Classic Key Lime Pie.
No ratings yet
Prep Time: 10 minutes
Cook Time: 3 hours 10 minutes
Servings: 8
Author: Sherry Reuter

Equipment

  • 2 mixing bowl
  • 1 pie pan
  • 1 food processor optional
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Ingredients

Crust

  • 350 Grams Graham Cracker
  • 150 Grams Brown Sugar
  • 112 Grams Salted Butter Melted

Filling

  • 3 Egg Yolk
  • 1 14 Ounce can condensed milk
  • ½ Cup Key Lime Juice

Whipped Cream

  • 1 Cup Heavy whipping cream
  • ¼ Cup Sugar Granulated or powdered.

Instructions

  • 1. Crush the graham crackers in a in a food proccessor. Add to a large bowl with the brown sugar and melted butter. Use your fingers to press into a 9" Pie Pan.
  • Bake at 350° for 10 minutes. Set aside to prepare filling.
  • In a medium sized bowl, mix together the egg yolks, condensed milk, and key lime juice. Mix until fully combined. Pour into the prepared crust.
  • Bake at 350° for 10 minutes. Allow to cool completely.
  • Add heavy cream and sugar to a clean bowl and whip to stiff peaks. Use a piping bag or a spantual to top the pie.
  • Pie MUST stay refridgerated.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Shortcut Cherry Hand Pies

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Can I be honest here? I've been avoiding posting a cherry pie recipe. I know, I know, my name is Sweet Sherry Pie. But guys, the phrase "easy as pie" is a total lie. Pie is hard, and when I share a real pie recipe with you I need it to be absolutely perfect. But in the meantime, do you know what's easy? These shortcut cherry hand pies. They are so simple, technically still home made, and just as delicious as a pie you made from scratch.

So Where Do We Start?

We will make these shortcut cherry hand pies with simple, high quality ingredients.

  • Pre-Made Pie Dough
  • High quality fruit jam.

The Importance of Ingredients

Because there is such a limited amount of things in these short cut cherry hand pies, our choices matter. Store bought pie dough is one of those things that can be very hit or miss. As the basis of our recipe we want to be sure to invest in a good one, It will be worth it to spend that extra 50 cents you would have saved on a store brand product. I usually use Pillsbury for this. It will come in two pre-rolled circles, and you can cut your desired shapes. I got about seven 3 inch hearts from one circle.

The star of these shortcut cherry hand pies is obviously the cherry filling, and I beg you to make a good decision about what kind you use. I almost exclusively use Bonne Maman when I need jam. Their products are amazing.

Note: I would seriously avoid using anything labeled "canned pie filling" They are usually filled with tons of sugar and very little fruit.

Heart Shaped Cherry Hand pies with jam and crystal sugar.

Assembly

Putting together these hand pies is pretty easy, but there are just a couple key things which you will want to keep in mind.

  • Hand Pies take less filling than you might imagine. It's usually just about heaping table spoon in each one.
  • You must seal your your edges with an egg wash, otherwise the dough will separate and your filling with ooze out.

 

Heart Shaped Cherry Hand pies with jam and crystal sugar.
Heart Shaped cherry hand pies

Shortcut Cherry Hand Pies

Easy and delicious hand pies made with two simple, store bought, ingredients.
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12
Author: Sherry Reuter
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Ingredients

Instructions

  • Preheat your oven to 350°.
  • Mix one egg with two tablespoons of water until combined. Set Aside.
  • Allow the Pie Crust to come to room temperature before unrolling. Next, with a cookie cutter of your choice shape, cut the dough into an even amount of pieces.
  • For one half of your dough pieces, fill the center with two heaping tablespoons of Cherry Preserves.
  • Lay one pie of the remaining dough unto each hand pie. Brush the ends with egg wash, and then crimp the two half together with a fork. Make a small X in the center of each pie to prevent bursting while baking.
  • Brush the hand pies with remaining egg wash, and sprinkle with course sugar.
  • Bake at 350° for 20 minutes, or until golden brown.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Notes

  • These pies can be stored at room temperature in an air tight container for 2 days. 
  • Once assembled, unbaked pies can be frozen individually first, and then consolidated into a zip lock bag and frozen for 6 months. 
  • Frozen pies can be baked from frozen at the time and temperature listed above.  

Nutrition

Serving: 12g | Calories: 168kcal | Carbohydrates: 18g | Protein: 2g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 150mg | Potassium: 36mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

Brownie Cookies

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  I have to admit that I've made these at least brownie cookies once a week, every week for the last few months. Truthfully, brownies are my favorite dessert. When they are warm and have ice cream on top, they are unmatchable. The mix of warm chocolate and cold, good quality ice cream is incredible. But I don't always need an entire pan of brownies for myself. Which is where the cookies come in. They are such a crowd pleaser, but being such a small batch size, they are perfect for just yourself too!

What Are They?

A cookie? A Brownie? They are the perfect combination of both. These beautiful brownie cookies have all the rich gooeyness of a traditional brownie, they even have that beautiful crackly top. But, they compact and fast baking like a cookie. They are from start to finish in 30 minutes, which is less than the total baking time on most brownies. I am obsessed with brownie cookies, you will be too.
Chocolate Brownie cookies in flakey sea salt.

The Ingredients

  • Good quality chocolate- This is important whenever you use chocolate, but especially important when it will be used as the base flavor.
  • Eggs- We whip the eggs until pale and fluffy to give these brownie cookies extra rich chewiness.
  • Sugar- A combine of both white and brown sugar will make sure these brownie cookies stay chewy, but still get that beautiful crunchy top.
  • Cocoa Powder- Gives these cookies some extra depth and chocolate richness.
  • Vanilla Extract- Enhances that amazing chocolate flavor.
  • Sea Salt- The course sea salt on these brownies cookies is what really takes these over the top. It's so simple, but so amazing.

Give them a try!

I promise you will not regret it. Or maybe you will, because you will not be able to stop eating these amazing brownie cookies. Taste one for yourself, and as always, remember. Never let what someone else brings to the table be the only thing you have to eat.
Crinkley Brownie cookies with flakey salt on top.

Beautiful Brownie Cookies

Quick and easy brownie cookies. All the goodness of a warm pan of brownies, wrapped up as a simple cookie.
No ratings yet
Prep Time: 15 minutes
Cook Time: 12 minutes
Servings: 16 Cookies
Author: Sherry Reuter
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US Customary - Metric

Ingredients

  • 1 Cup All Purpose Flour sifted
  • ¼ Cup Unsweeted cocoa powder Dutch Process
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Kosher Salt
  • 7 ounces 60% dark Chocolate
  • ½ Cup Unsalted Butter
  • ⅔ Cup Brown Sugar
  • ½ Cup Granulated Sugar
  • 2 large eggs
  • 2 teaspoon Vanilla Extract
  • 1 tablespoon Espresso Powder optional, but recommended
US Customary - Metric

Instructions

  • Preheat your oven to 350° and line two baking trays with parchment paper. (Never skip your parchement paper!)
  • In a medium bowl, sift together the flour, salt, and baking powder. Set aside.
  • In a sauce pan, or in short bursts in the microwave, melt together the chocolate, espresso powder (if using) and butter.
  • With an electric mixer, whip together the eggs and sugar until pale yellow and very fluffy. At least 3 minute. If the color hasn't changed, it hasn't gone long enough.
  • Turn off the mixer, add in vanilla extract. Next, with a spatula, slowly mix the chocolate mixture into the eggs and sugar. Mix until just combined.
  • With a cookie scoop, or spoons, portion out roughly 2-3 tablespoons of the cookie dough.
  • Baker for 10-12 minutes until slightly domed. Cookies will fall and crackle more as they cool. Sprinkle with course salt, optional.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Notes

    • These Brownie Cookies will store in an airtight container at room temperature for 3 days. 
    • The brownie cookie dough is best used immediately. Unfortunately, I do not recommend making it in advance and baking later.
    • I prefer a 60% chocolate, but you can use a semi sweet as well. Unfortunately, Milk chocolate is not a good choice for these cookies. 

Nutrition

Calories: 217kcal | Carbohydrates: 28g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 75mg | Potassium: 62mg | Fiber: 2g | Sugar: 19g | Vitamin A: 207IU | Calcium: 31mg | Iron: 1mg

Blueberry Muffins

by 1 Comment

 

One of my biggest regrets in life are all of the years I spent thinking I didn't like blueberries. For years I would avoid them and pick them out of anything they were in. It's a tragedy to think of all the years I could have been eating these better than a bakery blueberry muffins. I would know, considering I run one, and you can find out more about that here .

These are a game changer.

They have a perfect balance of being sweet, but not so sweet that they are really just a cupcake. They are filled with giant bursts of roasted blueberries, and topped with crunchy crystal sugar and rolled oats (optional). Everyone who eats one says that they are the best blueberry muffins that they have ever tasted. You will be absolutely obsessed with them.

Blueberry Muffins, bakery style with sugar and oats.

What Makes them So amazing?

Honestly, the amazing thing about these is that they are a perfect balance of such simple ingredients. There is nothing inherently "special" inside of them. No top secret, expensive ingredients. Just a blend of simple things done incredibly well.

Let's Break it down.

  • Cake Flour- Gets airier and rises higher than All Purpose flour.
  • Granulated Sugar- Provides our sweetness.
  • Baking Powder- Gives these blueberry muffins incredible rise and domed tops.
  • Salt- Keeps our batter moist and enhances the natural flavors.
  • Oil- Our moisture and fat aspect. Keeps these muffins light and fluffy.
  • Eggs- A binder, and also provides rise and fat.
  • Buttermilk- A must in almost all of my recipes. Gives a tad of vinegar and acid which keeps our crumbs soft and delicate.
  • Vanilla Extract- Provides depth of flavor.
  • Vinegar- extra moisture and delicacy.
  • Almond Extract- Optional, but recommended for a distinct flavor.

So there you have it.

Just simple, clean, balanced ingredients that are guaranteed to please any palette. Give these better than a bakery blueberry muffins a try, and when you do, remember. Never let what someone else brings to the table be the only thing you have to eat.

 

 

Blueberry muffins with fresh blueberries

Bakery Style Blueberry Muffins

Beautiful blueberry muffins with sugar coating, just like a bakery.
5 from 4 votes
Prep Time: 15 minutes
Cook Time: 22 minutes
Servings: 12
Author: Sherry Reuter
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US Customary - Metric

Ingredients

  • 1 ½ Cups All Purpose Flour
  • ¾ Cups Granulated Sugar
  • 2 teaspoon Baking Powder
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla Extract
  • ⅓ Cup Vegetable Oil
  • 1 Egg
  • ⅓ Cup Whole Milk
  • 1 Cup Blueberries Fresh or Frozen
US Customary - Metric

Instructions

  • Preheat your oven to 375°.
  • In a mixing bowl, add the flour, sugar, baking powder, and salt. Mix until combined.
  • In a separate bowl, whisk together the oil, egg, milk, and vanilla extract.
  • Slowly add the wet ingredients into the dry, and then fold in the blueberries. Save a little to sprinkle on top if desired.
  • Sprinkle the top with course sugar if desired.
  • Divide the batter into 12 muffin liners and baker at 375° for 5 minutes, and then lower the oven temperature to 350° for 20 more minutes, until the muffins are golden brown.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Nutrition

Calories: 176kcal | Carbohydrates: 27g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 176mg | Potassium: 42mg | Fiber: 1g | Sugar: 14g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg

Red Velvet Cake Balls

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Cake has always been one of my favorite things to make. There is just something impressive about them, they are tall, and beautiful, and a true labor of love. But do you know what is just impressive? These Red Velvet Cake balls. What’s even better? This is one off those recipes that is hardly a recipe at all.

Cute, festive, and easy.

Cake truffles are essentially a cake pop, but there’s no stick (which makes them even easier to make!) If you’re looking for even easier, you could use prepackaged cake mix, and frosting, but I highly recommend my recipe for Red Velvet Cake, which you can find HERE .

How To Assemble Cake Ball

  • Mix your red velvet cake, and then bake and cool completely.
  • Crumble in a bowl with your fingers, until cake is in small crumbs.
  • Add in spoonfuls of frosting, stirring together.
  • Squeeze the cake between your fingers, and add enough frosting to make it just stick together.
  • Scoop the cake with a small cookie scoop or a spoon.
  • Roll each school into balls, and then chill.
  • Melt chocolate, dip, and then decorate!
  • Enjoy.

Important Tips

  • Your cake crumbs must be completely room temperature before adding the frosting.
  • It’s easy to add too much frosting, so go slowly! You want your red velvet cake wet enough to stick together, but not so much that it’s falling apart.
  • Unless you know how to temper chocolate, you’ll want to use coating chocolate for these, NOT wilton candy melts.
  • I highly recommend Ghirardelli melting wafers, or almond bark.
  • Heat your chocolate for no more than 30 seconds at a time, stir, and repeat until fully melted.

Toppings

  • If you’re feeling festive, I love using crushed peppermint on top!
  • Sprinkles or mini chocolate chips work great too.
  • Feel free to use dark chocolate or any color them you’d like.
  • Red Velvet cake is best with cream cheese frosting, so I recommend that on the inside.

Give it a Try!

Please try this recipe and let me know how it goes for you! And remember, never let what someone else brings to the table be the only thing you have to eat.

Red Velvet Cake Balls with Cream Cheese Frosting

Gorgeous red velvet cake layers with smooth cream cheese frosting.
No ratings yet
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 24
Author: Sherry Reuter
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US Customary - Metric

Ingredients

Red Velvet Cake

  • 1 ¼ Cups All Purpose Flour
  • 1 Tbs Cocoa Powder
  • .5 teaspoon Baking Soda
  • .5 Tsp Salt
  • ¼ Cup Vegetable Oil
  • ¾ Cups Granulated Sugar
  • 1.5 tablespoon Red Food Color Gel or Liquid
  • 2 Eggs
  • 1.5 teaspoon Vanilla Extract
  • 1 teaspoon Apple Cider Vinegar
  • ⅔ Cup Buttermilk

Cream Cheese Frosting

  • ¼ Cup Butter Softened
  • 3 Ounces Cream Cheese Room temperature
  • 1 teaspoon Vanilla Extract
  • 2 ¼ Cup Powdered Sugar

For The Chocolate Coating

  • 12 Ounces White chocolate dark if your prefer
  • 8 Ounces Crushed Peppermint I buy mine already crushed.
US Customary - Metric

Instructions

Red Velvet Cake

  • Preheat oven to 350° and line 2- 9" cake pans with parchment and nonstick spray.
  • In the bowl of an electric mixer, add flour, sugar, baking powder, salt and cocoa powder.
  • In a separate bowl, combine the oil, eggs, buttermilk, vanilla extract, and vinegar.
  • With the mixer on low speed, slowly stream in the wet ingredients.
  • Stop the mixer and scrape the bowl, making sure all dry ingredients are incorporated.
  • Turn the mixer to medium high speed and mix for 4 minutes.
  • Evenly distribute the batter into 2 cake pans, and then bake for 25-30 minutes, or until the top of the cake springs back when touched.

Cream Cheese Frosting

  • In the bowl of your electric mixer, beat the room temperature butter until light and fluffy. There should be NO lumps at all.
  • Once the butter is fluffy, add the cream cheese vanilla extract and mix until well combined.
  • Slowly add the powdered sugar, on low speed so as to not make a mess! Cream all the ingredients until smooth and combined.

Cake Pop Assembly

  • When the Cake is completely cooled, crumbled it into a large bowl into fine pieces.
  • Add small amounts of Cream Cheese frosting to start. It is easy to put in too much, so go slow! Stir together the dough until it holds its shape, but should not be too wet.
  • Scoop the dough into ball, and then roll until round and smooth. Refrigerate for 20 minutes to allow the balls to firm.
  • While the balls are cooling, melt white chocolate until smooth. (In short bursts in the microwave, or over a double boiler.).
  • Dip each ball into the chocolate, and then lay on a sheet of parchment. Sprinkle with peppermint, or sprinkles as desired.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Nutrition

Calories: 280kcal | Carbohydrates: 37g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 26mg | Sodium: 129mg | Potassium: 71mg | Fiber: 1g | Sugar: 32g | Vitamin A: 142IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Red Velvet Cake with Cream Cheese Frosting

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If I'm being honest....

I've never been a super fan of Red Velvet cake. Is it chocolate? Is it vanilla dyed red? Who knows. Well, since I'm writing this recipe- I suppose I do. And I'm here to tell you .

What Makes Red Velvet Cake Special?

  • There's just enough cocoa powder added to give red velvet cake some depth.
  • "Good Vanilla"- As Ina Garten would say.
  • There is a TON of vinegar which adds extra moisture and keeps the crumbs super soft and delicate, like velvet.
  • Buttermilk keeps things super moist and light.
  • Cake Flour- I was this for ALMOST all of my cakes. It's much softer and rises higher than All Purpose Flour.
  • And then obviously- red food coloring.
  • Fun Fact- Traditionally for red velvet cake, the red coloring is made from boiling beets and then straining the liquid to produce a water based dye- but we'll stick to liquid food coloring this time.

Cream Cheese Frosting

The highlight of Red Velvet is the frosting, ALWAYS cream cheese. It's a super complimentary flavor, and I recommend it on any cake. There are a ton of ways to make cream cheese frosting, but for mine I prefer a higher ratio of butter and sugar to the cream cheese itself. This keeps the frosting, moist, and fluffy, but not wet. The higher amount of powdered sugar will also keep this frosting safe at room temperature, so your cake will not need to be refrigerated.

Give It a Try

I hope you give this recipe a try and let me know what you think! It's a perfective festive option for Christmas or The 4th of July. This color will be something that impresses all of your friends and family. If you're feeling extra festive, try using this recipe to make our Red Velvet Cake Balls !

And while you are gathering, remember. Never let what someone else brings to the table be the only thing you have to eat.

 

A slice of red velvet cake with layers of cream cheese frosting.

Red Velvet Cake with Cream Cheese Frosting

Gorgeous red velvet cake layers with smooth cream cheese frosting.
5 from 1 vote
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 12
Author: Sherry Reuter
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US Customary - Metric

Ingredients

Red Velvet Cake

  • 2 ½ Cups All Purpose Flour
  • 2 Tbs Cocoa Powder
  • 1 teaspoon Baking Soda
  • 1 Tsp Salt
  • ½ Cup Vegetable Oil
  • 1 ½ Cups Granulated Sugar
  • 3 tablespoon Red Food Color Gel or Liquid
  • 4 Eggs
  • tablespoon Vanilla Extract
  • 2 teaspoon Apple Cider Vinegar
  • 1 ⅓ Cup Buttermilk

Cream Cheese Frosting

  • ½ Cup Butter Softened
  • 6 Ounces Cream Cheese Room temperature
  • 2 teaspoon Vanilla Extract
  • 4 ½ Cup Powdered Sugar
US Customary - Metric

Instructions

Red Velvet Cake

  • Preheat oven to 350° and line 3 9" cake pans with parchment and nonstick spray.
  • In the bowl of an electric mixer, add flour, sugar, baking powder, salt and cocoa powder.
  • In a separate bowl, combine the oil, eggs, buttermilk, vanilla extract, and vinegar.
  • With the mixer on low speed, slowly stream in the wet ingredients.
  • Stop the mixer and scrape the bowl, making sure all dry ingredients are incorporated.
  • Turn the mixer to medium high speed and mix for 4 minutes.
  • Evenly distribute the batter into 3 9" cake pans, and then bake for 25-30 minutes, or until the top of the cake springs back when touched.

Cream Cheese Frosting

  • In the bowl of your electric mixer, beat the room temperature butter until light and fluffy. There should be NO lumps at all.
  • Once the butter is fluffy, add the cream cheese vanilla extract and mix until well combined.
  • Slowly add the powdered sugar, on low speed so as to not make a mess! Cream all the ingredients until smooth and combined.

Cake Assembly

  • When the Cake is cooled, level the tops of each layer.
  • Place one layer on a cake board or plate, and then cover with a layer of cream cheese frosting. Repeat until all layers are complete. Cover the cake with the remaining frosting.
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Nutrition

Calories: 605kcal | Carbohydrates: 92g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 441mg | Potassium: 121mg | Fiber: 1g | Sugar: 71g | Vitamin A: 550IU | Calcium: 61mg | Iron: 2mg

Sweet Sherry Pie-orities

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I want to give you a proper introduction to Sweet Sherry Pie. Something a little more in-depth than my About Me page. This is a place where you will find a collection of recipes that come from my heart. I hope they inspire you, and feed your soul.

I have dreamed of being a Chef since I was a child. Forever obsessed with The Food Network and Rachel Ray. I truly live for food, and food photography. Sweet Sherry Pie was born out of a desire to combine these two passions.

I've worked my way through the ranks of being a pastry chef in Chicago. From upscale restaurants, to small bakeries, and everything in-between. I love my job, and I hope to have my own bakery someday. However, the food industry can be an unrelenting place. The hours are long, the pay and benefits can be just okay. Sweet Sherry Pie helps me to find solace. To remind me what I love, and to grow into something that can bring the joy that I find in food to you in your homes.

What's Next?

My priorities are to grow this into something meaningful. Something that I can use to serve God, my family, and all of you who are reading this. But what's next? I'd love to have a brick and mortar bakery someday, and a few cookbooks too. I'm open to any and all possibilities for Sweet Sherry Pie. What I do know, is that I plan to build a life from this, and this website is just the first step.

Thank You

Thank you to anyone taking this walk with me. I appreciate every page view, every comment, and everyone that supports me along the way. I hope that I can serve you, and that these recipes help you to serve others.

Remember, never let what someone else brings to the table be the only thing you have to eat.

Cheesecake Jars

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  I am obsessed with these cheesecake jars. But I have to tell you guys the tragic news. It’s really almost unbearable to type about, but I have to admit it eventually. Are you ready? I’m not.

My. Oven. Is. Broken.

I know. It’s terrifying. Imagine, being a food blogger and chef, and your oven won’t turn on.

But it gets worse. 

MY OVEN BROKE THE DAY BEFORE CHRISTMAS.

How did I manage hosting Christmas dinner for 12 people with no oven? With the help of my counter top cooking appliances. I cooked a turkey and ham in roaster ovens, and they came out perfect! The best yet according to my family. The rest of dinner, and my favorite dessert we cooked inside of my Instant Pot!

To be honest, an Instant Pot is more than a cooking appliance. It’s a way of life. I can admit that before I got one, I thought it was another trend that probably didn’t work well. But since I got one about a year ago, and I’ve done about 90% of my home cooking in it since then. It is truly my favorite way of cooking! There are very few things I won’t make in it.

Desserts are one of those few things. I just don’t believe cake belong in a pressure cooker. Neither do cookies. You can’t change my mind on this.

Do you know what does belong in a pressure cooker?

Cheesecake. Especially mini cheesecake jars.

And creme brûlée. And Flans.

But first, let’s talk about this amazing, rich, creamy, perfect mini cheesecake jars. Traditionally, cheesecake is cooked in a water bath. Which means, you make your cheesecake as instructed, and when you cook it you set it on a sheet pan filled with water. This creates steam and humidity, which keeps your cheesecake smooth, creamy, and shiny.

You cannot cook anything in an Instant Pot without adding water to create pressure. That essentially means that everything you cook in a pressure cooker is cooked in a water bath. Which makes this the PERFECT way to make cheesecake jars!

This is my favorite cheesecake recipe, made In the Instant Pot or in an oven.  It’s filled with vanilla beans, and my favorite cheesecake ingredient- sour cream! Sour cream technically makes this New York Cheesecake, but I’m not really into labels. I prefer to call it, “The only acceptable method of making cheesecake!”

If you’re going sugar free, you can swap out the sugar in this cheesecake for Monk fruit or Erythritol! No matter what your diet, I LOVE this low carb nut crust! Since my family has tried it, they refuse to eat graham cracker crust. I use hazelnut flour, but you can substitute almond or pecan flour as well!

I love to top these cheesecake jars with my favorite sugar Mixed Berry Jam recipe, which you should be on the lookout for soon! For now, enjoy them plain or with your favorite alternative! 

I hope you guys enjoy this cheesecake recipe, and as always, remember…

What someone else brings to the table should NEVER be the only thing you have to eat!

Cheesecake Jars with mixed Berry jam

Cheesecake Jars

Jars with mixed Berry jam
No ratings yet
Prep Time: 15 minutes
Cook Time: 5 minutes
Servings: 10
Author: Sherry Reuter

Equipment

  • 1 Pressure Cooker
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Ingredients

Cheesecake Batter

  • 4 ounces Sugar
  • 10 Ounces Cream Cheese
  • 1 Egg
  • 2 Egg Yolk
  • 1 Ounce Heavy Cream
  • 160 Grams Sour Cream
  • 1 teaspoon Vanilla Extract

Cheesecake Crust

  • 8 Ounces Almond Meal
  • 2 Ounces Sugar
  • 55 Grams Butter, Melted
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Nutrition

Calories: 393kcal | Carbohydrates: 24g | Protein: 8g | Fat: 31g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 108mg | Sodium: 138mg | Potassium: 72mg | Fiber: 2g | Sugar: 20g | Vitamin A: 735IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 1mg

Creme Brulee (Instant Pot)

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I have a long history with Creme Brûlée. So trust  me when I say this is Instant Pot Creme Brûlée is the best you’ll ever eat. It’s the first thing I learned to make as a professional pastry chef. At Smith and Wollensky, an upscale steak house on the Chicago River, we made a beautiful NUTELLA creme brûlée. I’d sneak one everyday at the beginning of my shift. I was completely in love with it.

Fast forward to a few years to later..

I got a job at one of the nicest (city) country clubs in Chicago. We served a TON of Creme Brûlée, and had so many flavors of it! My absolutely favorites were passion fruit and matcha. I’d love to teach you to make those!

Want to hear a fun, horrible story?

Not long after I started that job, there was a banquet for around 300 people that were all being served chocolate Creme Brûlée. It was my responsibility to make all of it. Due to some crazy confusion, and being very new, I somehow only baked off half of it. The worst part? No one realized until we were setting up for the party and didn’t have enough. We were able to do some magic to make it work, but I will NEVER forget that feeling!

It’s been years

I now work at a wonderful little bakery. We don’t have traditional creme brûlée there, so I settle for making it in my instant pot at home. I was a little nervous to give it a try, could make it in the instant pot really compare to the traditional baking method? ABSOLUTELY.

This creme brûlée has become my favorite thing to make in my instant pot. It is the creamiest creme brûlée you’ll ever eat! I think it is the only way that I’ll every make a creme brûlée again!

Some Tips

  • If you don’t like vanilla brûlée, you can add flavorings! Chocolate sauce or instant coffee are great options. Add them to taste!
  • I highly suggest burning your brûlées with raw sugar. Granulated sugar does work, but raw sugar is much more stable and will give a better crunch.
  • Once you burn your brûlée’s, eat them immediately! If you refrigerate them with the sugar on top it will start to dissolve and lose its crunch.
  • Skip a kitchen torch and get a real blow torch! It’s about the same price but much easier to use.

If you try this recipe let me know! And remember, never let what someone else brings to the table be the only thing you have to eat.

Creme brulee with crunchy sugar and berries on top.

Creme Brulee (Instant Pot)

Creme brulee with crunchy sugar and berries on top.
No ratings yet
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4
Author: Sherry Reuter

Equipment

  • 1 Pressure Cooker
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Ingredients

  • 210 Grams Heavy Cream
  • 4 Egg Yolk
  • 4 Ounces Sugar
  • 2 teaspoon Vanilla Extract
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Nutrition

Calories: 351kcal | Carbohydrates: 31g | Protein: 4g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 254mg | Sodium: 23mg | Potassium: 73mg | Sugar: 30g | Vitamin A: 1031IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

Prime Rib

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Okay guys. I know that some of you have read the title of this post and are seriously judging me. Prime rib? In and INSTANT POT? Am I crazy? Absolutely not. This recipe is absolutely perfect, and so easy!

This was actually my first time making a prime rib. I almost convinced myself that I didn’t need to spend so much money on one cut of meat. But, my sister was gifted one from a friend, and I was so jealous that I had to run to the store and splurge on my own.

Now, I’ve got a problem. My oven is still broken, which leaves me with three options for how to make this Prime Rib without ruining it.

Option 1: A Crock Pot. I actually didn’t consider this method until typing this post! I’ve Googled it, and that seems to be a surprisingly good way to cook Prime Rib! Maybe I’ll give it a try next time?

Option 2: A counter top Turkey Roaster Oven. I used this method to make a Roast Beef, and I’d say that it was good, but not GREAT. Traditionally, to make prime rib you would start with very high heat and then cut off the oven and let the residual heat carry over the cooking. Because the roaster oven is so much smaller, I didn’t think it would retain heat long enough to cook it through.

Option 3: My favorite appliance ever, The Instant Pot! This is my favorite method to cook almost anything! It’s the method that most resembles oven cooking. A short amount of time at a high temperature, and then cooking with residual heat as the temperature drops.

There is one small complication that comes with instant pot cooking for a prime rib, or any cut of meat you are looking to have Medium-Medium Rare. Because of the way the lid locks in place, and doesn’t have a window view, it is difficult to check the temperature of the meat. There was definite trial and error here. I was very afraid of overcooking! For my 6 pound roast, I started with low pressure for 5 minutes, and then checked the temperature after a full natural release.

Let’s talk flavoring. For something as nice as prime rib, you really only need heavy salt and pepper! If that’s all you use, I assure you, you will not be disappointed! However, because I can be a little extra at times, we cover this in butter, garlic, and fresh herbs! My favorite herb combination to use for anything is rosemary, thyme, and sage! You can conveniently by those as a trio at most grocery stores, it’s usually labeled poultry blend. You can use dried herbs as well, but I always suggest fresh when they are available!

When It comes to cooking anything in your instant pot, you aren’t likely to get that amazing crunch on the outside. To combat this, I suggest cooking your roast to about 10 degrees lower the desired. I wanted Medium rare, so I pulled it out of the instant pot at about 120 degrees. I then moved it to a smoking hot cast iron pan, get it as hot as you can. Set off your smoke detector If you have to, I assure you, it I worth it! Once you’ve got your char on both sides, drop in your butter and fresh herbs. Remove the meat from the pan and then pour any remaining herb butter over the top! It is PERFECT.

If you guys try this recipe, please let me know what you think!

And as always, remember,

Never let what someone else brings to the table be the only thing you have to eat !

Prime rib with garlic herb butter

Prime Rib

A perfectly medium cooked prime rib, made quickly with a pressure cooker.
No ratings yet
Prep Time: 29 minutes
Cook Time: 5 minutes
Servings: 16
Author: Sherry Reuter

Equipment

  • 1 Pressure Cooker I love my instant pot
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Ingredients

  • 6 pound Prime Rib
  • 4 Tbs Butter
  • 1 Sprig Rosemary
  • 4 Clove Garlic
  • 1 tablespoon Salt
  • 1 tablespoon Olive Oil
  • 1 Cup Beef Broth

Instructions

  • Allow the Prime Rib to come to room temperature by sitting on the counter for roughly 30 minutes before cooking.
  • With softened butter, mix in chopped rosemary, garlic, salt, and pepper. Coat the prime rib with this entirely.
  • Pour the beef broth into the bowl of your pressure cooker, and the place in your prime rib on a rack.
  • Set the pressure cooker for 5 minutes. After the timer has finished, allow the pressure cooker to come to a full natural release, around 30 minutes.
  • Remove the prime rib from the pressure cooker and use a meat thermometer to check the temperature. I prefer mine to be around 10 degrees below desired as we will further cooking it when we add the sear. If it is not at your desired temperature, continue to let it warm in the pressure cooker- but do not add any more time.
  • In a cast iron or heavy bottom pan, heat the olive oil until nearly smoking. Brown your prime rib on all sides. Rest your prime rib for 10 minutes before carving- and then enjoy!
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!

Nutrition

Calories: 541kcal | Carbohydrates: 1g | Protein: 23g | Fat: 49g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 534mg | Potassium: 380mg | Fiber: 1g | Sugar: 1g | Vitamin A: 88IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 2mg

Chocolate Peanut butter Brownies

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Can I tell you a secret? Okay, It’s not really a secret. I love chocolate peanut butter brownies. I’ve made (and eaten) a lot of desserts in my life.  I worked in fine dining for years at one of the nicest City Clubs in Chicago. We hosted weddings, banquets, and had many restaurants on site. I worked under extremely talented chefs who often sourced beautiful, expensive, and exotic ingredients to compose their plated desserts. The dishes we created were all amazing. But brownies will always be my favorite.

Can I tell you another secret?  This last summer, I opened a new bakery in Chicago.  Which means tasting, and re-tasting food all day. Every Day. We were open for about three months when I realized that I was no longer tasting, I was eating. A lot. I felt addicted to sugar. I was shoving cookies and cupcakes in my mouth with no self control. And to curve that craving, came these chocolate peanut butter brownies.

So I did something crazy.

I QUIT SUGAR 

But I could never give up being a chef. And that’s where these brownies come in. These chocolate peanut butter brownies are thick, rich, and so satisfying.  And maybe even a little “healthy”. When I want them sugar free I make them with Allulose, it’s a natural sugar alternative that tastes almost like the real thing when you bake with it. It’s zero calories, and has zero affect on your blood sugar. You would NEVER guess that these chocolate peanut butter brownies are made with any substitutes to flour and sugar.

If you prefer to use normal sugar, you can do that too! But, I highly suggest keeping the almond flour vs. swapping in white flour. The almond really adds to the taste of the chocolate peanut butter brownie!

I hope you guys try this recipe and love it as much as I do! And remember, friends. Never let what someone else brings to the table be the only thing you have to eat.

Chocolate brownies swirled with peanut butter and drizzled with chocolate.

Keto Chocolate Peanut butter Brownies

Chocolate brownies swirled with peanut butter and drizzled with chocolate.
No ratings yet
Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12
Author: Sherry Reuter
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Ingredients

  • 8 tablespoon Unsalted Butter
  • 200 Grams Allulose
  • 2 Large Eggs
  • 80 Grams Cocoa Powder Dutch process preferred
  • ½ teaspoon Kosher Salt
  • 70 g Almond Flour
  • 160 Grams Peanut butter No sugar added
  • 1 tablespoon Flakey sea salt optional garnish

Instructions

  • Preheat your oven to 350°, and line a 8x8 pan with parchment paper.
  • Heat the butter, Allulose,chocolate, and cocoa powder in short burst in the microwave until the chocolate and allulose are fully melted.
  • Add eggs one at a time, whisking until fully incorporated.
  • Whisk in the almond flour until the mixture is smooth. It will be very thick.
  • Add your brownie batter to the prepared pan, and the spoon the peanut butter on top, swirl it in with a knife.
  • Bake for 20 minutes until set. Sprinkle with sea salt, and enjoy!
Tried this recipe?Mention @TheSweetSherryPie or tag #SweetSherryPie!