Tag: kosher salt

Sausage Stuffed Mushrooms

Mushroom lovers will go crazy for these! Stuffed with sausage and mascarpone cheese-what could be bad. This recipe comes from Ina Garten so you know it has to be good! Bake them until nice and crispy and serve these Sausage Stuffed Mushrooms at your next cocktail hour or holiday!

Sausage Stuffed Mushrooms Sausage Stuffed Mushrooms

You may need:

white baking dish

Sausage Stuffed Mushrooms

  • 16 extra-large white mushrooms, caps and stems separated
  • 5 tablespoons, divided
  • 2½ tablespoons medium-dry sherry
  • ¾ pound sweet Italian sausage, casings removed
  • ¾ cup minced scallions, white and green parts (6 scallions)
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • ⅔ cup panko
  • 5 ounces Italian mascarpone cheese
  • ⅓ cup freshly grated Parmesan cheese
  • 2½ tablespoons minced fresh parsley

  1. Preheat the oven to 325 degrees.
  2. Trim the mushroom stems and chop them finely. Set aside.
  3. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and the sherry. Set aside.
  4. Heat the remaining 2 tablespoons of olive oil in a medium skillet over medium heat.
  5. Add the sausage, crumbling it with a wooden spoon.
  6. Cook the sausage for 8 to 10 minutes till browned.
  7. Add chopped mushroom stems for 4 more minutes.
  8. Stir in the scallions, garlic, salt, and pepper and cook for another 2 to 3 minutes.
  9. Add panko.
  10. Add mascarpone until melted.
  11. Remove from heat and add Parmesan and parsley,
  12. Add salt and pepper.
  13. Cool a little.
  14. Fill each mushroom with the mixture.
  15. Place in baking dish and bake 50 mins.


The post Sausage Stuffed Mushrooms appeared first on Hugs and Cookies XOXO.

Sweet Potato Marshmallow Casserole

I always thought it would be tough to beat sweet potatoes with marshmallows until I read this recipe from Damaris Phillips.  I have 5 words for you…mascarpone cheese and caramel sauce! That’s what makes these potatoes far superior to any others on the Thanksgiving table.  These are definitely a bit extravagant but why not indulge this fall?! This Sweet Potato Marshmallow Casserole is certainly worth it!

Sweet Potato Marshmallow Casserole

  • 5 sweet potatoes (9 ounces each)
  • ½ cup mascarpone cheese
  • 3 T. light brown sugar
  • 1 tsp. cinnamon
  • ½ teaspoon plus ⅛ kosher salt
  • ¼ cup caramel sauce
  • 3 large egg whites, at room temperature
  • ½ teaspoon cream of tartar
  • 6 tablespoons sugar

  1. Preheat the oven to 375 degrees Fahrenheit.
  2. Fork the skins of the potatoes and roast 1 hour till soft.
  3. When cool enough, slice in half and scoop flesh into mixer.
  4. Beat it with the mascarpone, brown sugar, cinnamon and ½ teaspoon salt.
  5. Once combined pour in pie dish and drizzle caramel on top.
  6. Clean the mixer and with whisk beat egg whites, cream of tartar and ⅛ teaspoon salt on medium speed until foamy. Increase to high and gradually add sugar until stiff peaks-4 mins.
  7. Spoon over potato and smooth our with offset spatula!
  8. Bake 25-30 mins.


Adapted from Damaris Phillips

The post Sweet Potato Marshmallow Casserole appeared first on Hugs and Cookies XOXO.

Portuguese Custard Tarts – The Hieronymites Got This Right

I’ve made custard tarts before, but never the world-famous Portuguese custard tarts, and I’m thrilled to report the results were shockingly good. This really was one of the best pastries I’ve ever enjoyed, custard or otherwise. 

Which is a good thing, since they do require a bit of effort to produce. The recipe itself is simple, using just a few basic ingredients, but there are numerous steps, and a certain amount of finesse is required, but the results are so worth it. After watching a few dozen videos on the technique, I decided to try the short cut version first, which uses frozen store-bought puff pastry. The results were not good. Since puff pastry is leavened with yeast, and contains so many more layers of butter and dough, my crust turned out too thick, and gummy, and wasn’t nearly as thin and crispy as it should’ve been. It may have been my technique, but officially I’m blaming the dough.

So then I attempted an “authentic” dough recipe from scratch, which was infinitely better. It’s a little tricky to work with, since the dough is very sticky, but I think that’s one of the keys here. Seems like the extra moisture in the dough, which is activated by the very hot oven, is what creates the signature flaky, crispy texture.

As far as the custard goes, it’s a relatively simple procedure, and we even streamlined one of the steps. You’ll have to decide whether you’re going to include lemon, cinnamon, and vanilla, which are apparently considered optional ingredients in Portugal, but I really enjoy the flavor, and wouldn’t change a thing. Regardless of what you decide to add, or not add to yours, like I said in the video, these should be on everyone’s baking bucket list. So, I really do hope you give them a try soon. Enjoy!

For the dough:
1 cup all-purpose flour
1/4 teaspoon kosher salt
1/3 cup cold water
Note: adjust with more flour or water to achieve what’s shown in the video
1 stick (4 ounces) very soft, high-quality unsalted butter

For the sugar syrup:
3/4 cup white sugar
1/4 cup plus 1 tablespoon water
1 cinnamon stick (or 1/4 teaspoon ground)
zest from 1 lemon

For the custard base:
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
1 1/2 cups milk
6 large egg yolks
1 teaspoon vanilla extract

– Bake tarts at 550 F. for 12 minutes or until the pastry is browned and bubbly, and the tops start to blister and caramelize.


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