Tag: butter

BLACKBERRY VANILLA SCONES – Butter with a Side of Bread by Gordon Ramsay

Here’s what you’ll need to make this recipe for Blackberry Vanilla Scones:

–2 cups all-purpose flour

–1/3 cup + 2 TBSP sugar

–1 teaspoon baking powder

–1/4 teaspoon baking soda

–1/2 teaspoon salt

–1/2 cup butter, frozen or very cold

–1/2 cup sour cream or plain yogurt

–1 large egg

–1 TBSP good quality vanilla

–1 cup fresh blackberries, washed and patted dry

Can I use frozen berries?

Yes, you can use frozen berries to make scones. Just run the frozen berries under warm water to partially thaw them and proceed with the recipe.

Can I use a different berry to make scones?

Yes, you can use blueberries, strawberries (diced), raspberries, or even a combination of all of them! Just make sure you use 1 cup total of berries.

How to make Scones

First you’ll want to preheat oven to 400 degrees F and line a baking sheet with parchment paper.
In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into flour mixture using the large holes of a box grater (mixture should resemble coarse meal.) This step sounds difficult but it’s easy- your hands just get a bit buttery. It takes about a couple minutes to grate the entire cube of frozen butter.
Add in the sour cream, vanilla and egg and stir until dough pulls from the side of the bowl and there are no crumbs on the bottom. Dough will be somewhat firm and sticky, but still manageable.
Add in the fresh blackberries. Now some of the berries will burst and the dough will turn a bit purple- this is okay! Stir gently until most of the berries are incorporated. Flour a counter top and use your hands to shape the dough into a circle that’s about 1″ thick. If some of the berries escape just squish them back in- it’s a very technical process. 😉 Your hands will get purple and messy- just dig deep and let your inner child enjoy this part!
Once you’ve got the dough in a decent circular shape, use a pizza cutter to cut the circle in half through the center, then again on the opposite side. Make 2 more cuts across the circle diagonally. You should have made 4 cuts and have 8 pieces.
Use your hands or a spatula to transfer each scone to a greased cookie sheet. Sprinkle with the remaining 2 TBSP sugar, if desired. You can also use coarse sugar or turbinado sugar in this step.
Bake until golden, about 15 to 17 minutes in a 400 degree F oven. Cool for 5 minutes. Top with vanilla glaze and enjoy warm!

PEPPERONI PIZZA DIP RECIPE – Butter with a Side of Bread by Gordon Ramsay

Pepperoni Pizza Dip recipe that is easily made with cream cheese, pizza sauce, pepperoni, cheese and all of your other favorite pizza toppings! This delicious appetizer recipe is fast, easy and is always a hit at parties, game day gatherings and family dinners too.

Pepperoni Pizza Dip starts with a cream cheese layer, topped with pizza sauce, pepperoni, green peppers and canadian bacon and then mozzarella cheese to top it all off! It’s amazing how this dip really does taste just like pizza, just without the crust. If you love pizza, you’ll love this delicious dip. I promise!

I recently started making this Pepperoni Pizza Dip and my entire family keeps requesting it. It actually makes a great after-school snack for all of my kids who always seem to be completely starving the minute they walk through the door! I usually keep the toppings pretty simple (because my kids are pretty picky) but you could easily add any other pizza toppings that you love!

What ingredients do you need to make this pizza dip recipe?

-At the bottom of the pizza dip is a layer of cream cheese, sour cream, garlic salt and a little bit of oregano.

-The next layer is made with pizza sauce. I usually use store-bought but you can use your favorite pizza sauce recipe if you prefer.

-Next, you need toppings! I used pepperoni, canadian bacon and green peppers but you can add everything else you love on pizza too! This dip would be delicious with pineapple, olives, mushrooms, sausage, onions…anyone else getting hungry?!

-The final ingredient in pizza dip is the mozzarella cheese on top. If you like extra cheese, add extra cheese! Is there such a thing as too much cheese? I hope not!

How do you make pizza dip?

First you will need to mix the cream cheese, sour cream, garlic salt and oregano together. If your cream cheese is at room temperature, you should be able to easily mix these ingredients with a spoon. You can use a fork to help mash up the cream cheese if it isn’t completely softened.

Spread the cream cheese layer at the bottom of a pie plate or a similar sized oven-proof dish. Next, spread the pizza sauce on top, followed by all of the pizza toppings you have chosen.

Bake the dip at 350° for 15 minutes and then sprinkle the mozzarella cheese on top. Return the pizza dip to the oven for 5 more minutes. Serve immediately.

What do you serve with pizza dip?

Don’t forget the dippers! I found some delicious Italian Herb flavored pita chips that are amazing with this dip, but you can use toasted slices of French bread or baguettes, breadsticks, crackers, toasted garlic bread, bagel chips or even sliced peppers if you are trying to cut back on carbs! If you don’t have any dippers around, just grab a spoon – it’s still delicious!

Pepperoni Pizza Dip

Servings: 14

Calories: 60 kcal

Ingredients

1 8 oz pkg cream cheese
1/2 cup sour cream
1 tsp garlic salt
1/8 tsp oregano
1/2 cup pizza sauce
1/2 cup pepperoni chopped
1/2 cup canadian bacon chopped
1/2 cup green peppers diced
1/2 cup mozzarella cheese shredded

Instructions

Mix together cream cheese, sour cream, garlic salt and oregano. Spread mixture on a pie plate.
Spread the pizza sauce over the cream cheese layer.
Add pepperoni, canadian bacon, peppers and any other pizza toppings that you want!
Bake at 350° for 15 minutes. Sprinkle the mozzarella cheese on top and bake for 5 more minutes.
Serve immediately. Can use pita chips, bagel chips, toasted french bread, crackers or even veggies as your dippers!

Nutrition Facts

Pepperoni Pizza Dip

Amount Per Serving

Calories 60 Calories from Fat 36

% Daily Value*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 14mg 5%

Sodium 369mg 15%

Potassium 85mg 2%

Total Carbohydrates 1g 0%

Protein 3g 6%

Vitamin A 2.7%

Vitamin C 6%

Calcium 3.1%

Iron 1.4%

* Percent Daily Values are based on a 2000 calorie diet.

What kind of cream cheese to use in pizza dip?

You can use regular cream cheese to make pizza dip, but the reduced fat and non-fat varieties of cream cheese work well also! Just make sure that the cream cheese is softened to room temperature before using so that it will mix easily with the other ingredients and also be easier to spread.

Can you make pizza dip ahead of time?

You can make pizza dip 1-2 days in advance! Assemble the cream cheese layer, the pizza sauce and all the toppings (besides the mozzarella cheese) and then cover and store in the refrigerator until ready to bake. You may need to add a few minutes on to the baking time since the dip is starting at a colder temperature so make sure to test the middle to make sure the entire dip is heated through.

How do you keep pizza dip warm?

This pizza dip recipe is yummiest when served immediately after taking out of the oven, but if that isn’t possible, here are a few tips for keeping it warm!

-Cover with foil. If you need to keep the dip warm for a few minutes before serving, cover with foil to help trap in the heat.

-Keep in the oven on warm. If you can, turn the oven down to warm when it is done baking and keep the pizza dip in there until ready to serve. Make sure to check on it occasionally to make sure the cheese on top in’t overcooking!

-Reheat in the microwave. If you don’t finish all of the dip in one sitting, cover and store the dip in the refrigerator. Place the leftovers in the microwave for 1-2 minutes (or until heated through) to heat when ready to serve.

-Use a ceramic pie plate like this one. I usually use a glass pie plate, but ceramic holds heat longer so if you will need to keep the pizza dip warm for a little while before serving, you might want to use a ceramic or porcelain pie plate.

We love to party and entertain and have assembled quite a collection of appetizer recipes, so make sure to check out some of our other favorite appetizer recipes here!

CARAMEL POPCORN CAKE – Butter with a Side of Bread by Gordon Ramsay

Caramel Popcorn Cake is made with caramel, marshmallows and a few other basic ingredients for a quick and easy no-bake dessert! This “cake” tastes like caramel popcorn but the caramel is a little bit softer and not quite as sticky so it is much easier to eat without making a huge mess!

Caramel Popcorn Cake is such a fun treat to make and only takes a few minutes to make. This recipe has been a favorite in our family for several years and is always a hit at parties! I love that you can just swap out the color of M&Ms to make this yummy treat work for any holiday. Red, pink and white M&Ms for Valentines Day, red and green M&Ms for Christmas and fall colored M&Ms for Halloween and Thanksgiving. Of course you can use regular M&Ms and eat this delicious dessert for no special reason at all!

What ingredients are in Caramel Popcorn Cake?

Caramel Popcorn Cake is made with butter, oil, caramels, mini marshmallows, popped popcorn and milk chocolate M&Ms.

Caramel Popcorn Cake is made with caramel, marshmallows and a few other basic ingredients for a quick and easy no-bake dessert! This "cake" tastes like caramel popcorn but the caramel is a little bit softer and not quite as sticky so it is much easier to eat without making a huge mess!

What kind of popcorn do you use to make Caramel Popcorn Cake?

You can use microwave popcorn, air-popped popcorn, or you can use stove popped popcorn (my favorite!). I haven’t used microwave popcorn in quite a while. At first it was because of the fact that I kept reading things about how it was so bad for you, but then once I started making my own popcorn on the stove, I realized how much better fresh popcorn tastes! If you haven’t tried it yet, it’s so easy and it’s so much yummier too.

How do you make popcorn on the stove?

I used to just use a large stockpot to make popcorn on the stove (which works great!), but I recently got this popcorn maker and it makes the whole process even easier. The popcorn cooks perfectly every time. To make popcorn on the stove:

Put 1-2 Tbsp of coconut oil in the stovetop popcorn maker or in your stockpot. If you are using a stockpot, make sure you have a lid! (You can use vegetable or canola oil, but I prefer to use coconut oil when I can. Coconut oil is wonderful for making popcorn!)
Turn the heat on medium high and add about 6-7 “test” kernels to the pot. Put the lid on and wait for the kernels to start popping.
As soon as the test kernels start popping, you can add the rest of the popcorn kernels. 1/8 cup of popcorn kernels will yield about 4 cups of popped popcorn, so you will want about 1/4 cup of kernels to make 8 cups of popped popcorn. I usually do a little bit extra though, it doesn’t have to be exact!
Replace the lid and either continuously stir the handle on the stovetop popcorn maker or periodically shake your stockpot to prevent the kernels from settling in one spot and burning. As soon as the popping starts to slow down significantly, remove the pan from heat. That’s it!

How do you make Caramel Popcorn Cake?

-The first thing to do is pop the popcorn using one of the methods above. Set the popcorn aside while you make the caramel.

-Melt the butter, oil, caramels and marshmallows in a microwave-safe bowl, stirring every 45 seconds until fully melted and smooth.

-Pour the caramel mixture over the popcorn, stirring the popcorn until well coated.

-Wait 1-2 minutes for the caramel to cool a little bit before adding the M&Ms so that they don’t melt too much. Just barely stir the M&Ms in until they are evenly distributed. If you stir them too much, they will begin to be smashed and the cake won’t look quite so pretty!

-Scoop the mixture into a non-stick bundt pan and let it sit until cool and firm (this only takes about 15-20 minutes). Turn the bundt pan over and the cake should slide right out. Slice and enjoy!

POPCORN CAKE

Author: Butter With A Side of Bread

Ingredients

1/4 cup butter
1/4 cup oil the recipe calls for vegetable oil but I usually use coconut oil – I think you could probably replace this with butter also
20 caramels unwrapped*
2 1/2 cups mini marshmallows
10 cups popped popcorn I popped about 1/3 cup of kernels in my air popper and it was the perfect amount
1 cup M&Ms

Instructions

Melt the butter, oil, caramels and marshmallows in a microwave-safe bowl, stirring every 45 seconds until fully melted and smooth.
Place 10 cups popped popcorn in a large bowl and pour caramel mixture over the top, stirring the popcorn until well coated. I usually wait a minute or two for the caramel to cool a little bit before adding the M&Ms so that they don’t melt too much.
You don’t want to stir a ton after adding the M&Ms or they will start to melt all over the popcorn.
Scoop the mixture into a greased bundt pan and let it sit until cool and firm (this only takes about 15-20 minutes).
Slice and enjoy!

Recipe Notes

*If you choose to use Caramel Bits instead of the wrapped caramels, use 1 cup in place of the 20 caramels.

What is the best way to make popcorn?

You can make popcorn in any one of the following ways:

Air-popped: This is easiest if you have an air popper like this one. If you don’t have an air popper, you can use a paper lunch bag. All you have to do it place about 1/3 cup of popcorn kernels in a brown paper lunch bag and fold the top over 1-2 times. Place upright in the microwave and microwave for about 1.5-2.5 minutes – until the gap between pops is one second long.
Stove popped: Popcorn can easily be made on the stove and this is the method I prefer because I like the consistency/texture of the popcorn the best. Directions can be found earlier in this post!
Microwave: You can definitely use microwave popcorn in this popcorn cake recipe if you prefer. The recipe works a little better if you use a more natural popcorn that does not have a lot of salt or butter on it. The plainer the better!

Is Caramel Popcorn Cake gluten free?

Yes, Caramel Popcorn Cake is gluten free which makes this a great snack for those who can’t eat gluten. Most popcorn recipes are perfect for those with gluten sensitivities because there is no gluten in popcorn! There are only a few basic ingredients in the caramel sauce so it is very easy to identify other potential allergies as well – all gluten free as well!

How do you store Caramel Popcorn Cake?

Caramel Popcorn Cake can be stored for 2-3 days at room temperature. Any longer and the caramel still tastes great, but the popcorn will start to taste a bit stale. Just make sure to wrap any leftovers tightly with plastic wrap to help the popcorn stay fresh as long as possible.

Chef Gordon Ramsay Recipes