How to: Five-Minute Breakfast Soup

Breakfast soup may seem like an unconventional choice, but this tutorial for Five-Minute Breakfast Soup will turn you into a breakfast-soup-believer! You can throw together a satisfying, deeply nourishing soup packed with greens, veggies, potatoes, meat, or eggs and adapted to fit any flavor profile in just five minutes. Jump to tutorial.

Friends, let me tell you something…breakfast soup is the new green smoothie. I know the concept may sound odd, but hear me out: breakfast soup can be just about anything you want it to be – packed with greens, roasted veggies, potatoes, fresh herbs, noodles, meat, or eggs and adapted to fit any flavor profile.

Soup may not be a typical breakfast in the states, but all over the world different soups + stews are commonplace at the breakfast table. Whether it’s changua in Colombia, menudo in Mexico, miso in Japan, congee in China, or Mohinga, a common pho-like street food eaten for breakfast in Myanmar, other cultures know that soup delivers essential nutrients and can be make a wonderfully nourishing breakfast.

Soup is known to support digestion and boost energy levels, all while boosting your veggie & nutrient intake for the day. It’s like the cold weather version of a green smoothie and I am here for it.

You may be thinking that having soup for breakfast may seem like a great idea in fall + winter, but you can also have soup for breakfast in the summer; if you don’t feel like hot soup in the summer months, you can try refreshing chilled soup recipes like gazpacho.

What we’re not doing: making a big batch of one kind of soup and eating that throughout the week. Instead, we’re keeping things simple + exciting by making a single serving of breakfast soup from pre-prepped or leftover ingredients we already have on hand in about 5-10 minutes.

The base of a quick + easy breakfast soup is good quality broth or stock. Then I like to incorporate tons of aromatics, greens and pre-cooked vegetables with leftover meat or a soft-boiled egg. The best part? You can mix and match whatever your favorites are – there are no rules.

Aromatics such as ginger, garlic, and turmeric provide flavor + nutrients, umami ingredients like tamari, miso, or fish sauce provide an instant flavor bomb, and pre-cooked or quick cooking greens, veggies, meat or eggs provide nourishment + calories and fresh herbs, bean sprouts, or a squeeze of citrus add brightness.

STEP-BY-STEP HOW TO: FIVE-MINUTE BREAKFAST SOUP

STEP 1: AROMATICS

In a small saucepan, start by sautéing 1-2 tablespoons aromatics like fresh, minced garlic, ginger, turmeric, peppers, onion, leeks or shallots in little olive oil until soft + fragrant. Aromatics will deliver deep, rounded flavor + aroma to your breakfast soup when you sweat them a bit before adding the broth.

STEP 2: BROTH BASE

Next, poor in about 2 cups of the broth of your choice. The base of a quick + easy breakfast soup is good quality broth or stock. You can make your own or buy a high-quality broth from your local or online grocery store [I like Bonafide Provisions, Thrive Market, or Nona Lima broths]. The sky is the limit here — you can use chicken, beef, lamb, turkey, pork, bison, mushroom or vegetable broth as your base.

STEP 3: MIX-INS

Add umami to your soup with mix-ins like tamari, chickpea miso, or fish sauce provide depth and an instant flavor bomb. You can also add sambal chili paste, tomato paste, harissa, pesto, salsa verde, or ghee, butter, or coconut milk for a creamier soup. If your broth is on the richer side, add a splash of vinegar, lemon or lime juice to bring some brightness + balance.

STEP 4: PROTEIN

Add 4-5 ounces of pre-cooked protein or 1-2 soft boiled eggs. I usually opt for leftover shredded beef or chicken and/or a soft-boiled egg in my breakfast soup but you can do any variation of pre-cooked shredded or ground chicken, beef, lamb, turkey, pork, bison, or even bacon, sausage, or eggs for the ultimate breakfast vibe.

You can also poach an egg or two in the broth before adding additional ingredients. Simply bring the broth to a simmer. The broth should be between 190-195 degrees F since the eggs will bring the water temp down to the optimal spot. Create a vortex of broth with a spoon, crack the egg over a fine mesh sieve placed over a small bowl and gently slide it into the middle of the vortex directly from the sieve. Set a timer for 3 minutes, remove the egg from the broth using a slotted spoon, and set aside until the rest of your breakfast soup is prepared. Before serving, add poached egg and the soup will rewarm the egg. If you’re new to poached eggs, make sure to read through my how-to here.

STEP 5: GREENS + VEG + LEGUMES

Add 1-2 cups of greens, quick-cooking/leftover veggies or legumes for filling nutrients, flavor, and texture. This is great opportunity to use up those random greens leftover in your fridge! I typically use pre-chopped or shredded kale or cabbage for a quick add-in. You can opt for spinach, collards, chard, arugula or mustard greens. I also love adding colorful veggies like sautéed peppers, mushrooms, cabbage or roasted bok choy, carrots, cauliflower, broccoli, potatoes, beets or tomatoes. Pre-cooked or canned lentils, chickpeas, cannellini beans or other legumes are also a wonderful addition to breakfast soup.

STEP 6: TOPPINGS

Get crazy with your garnish, paying special attention to flavor + texture! I love to add extra fat + crunch in this last step.

• Add more greens: broccoli sprouts, alfalfa sprouts, pea shoots, micro-greens, scallions, and fresh herbs like cilantro, basil, tarragon, parsley or mint add a great nutritional punch and a ton of fresh flavor + texture.

• Add extra fat + texture: olive oil, sesame oil, avocado, crumbled feta or cotija cheese, fresh grated parmesan, yogurt or sour cream add a boost of healthy fat and a creamier texture. For a little crunch + fiber, add some pine nuts, sunflower or pumpkin seeds. Want next level crunch + flavor? Add homemade croutons, crispy prosciutto or bacon, parmesan crisps, tortilla chips, fresh sauerkraut or pickled veggies.

• Season it up: top with flavored or smoked salt, tajin, gomasio, or furikake to add a nice finishing flavor

SOME OF MY FAVORITE COMBINATIONS

ITALIAN MEATBALL SOUP: shallot or garlic, leeks, beef broth, leftover meatballs, lemon juice, shredded kale, grated carrots

BROTHY ROASTED TOMATO + AVOCADO SOUP: shallot or onion, jalapeño, chicken broth, salsa verde, roasted grape tomatoes, avocado, soft-boiled or poached egg, fresh cilantro, dill, and scallions

EGG & MISO BREAKFAST SOUP: ginger, pork broth, chickpea miso, shiitake and beech mushrooms, spinach, soft-boiled or poached egg, scallions

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how to: five-minute breakfast soup

Breakfast soup may seem like an unconventional choice, but this tutorial for Five-Minute Breakfast Soup will turn you into a breakfast-soup-believer! You can throw together a satisfying, deeply nourishing soup packed with greens, veggies, potatoes, meat, or eggs and adapted to fit any flavor profile in just five minutes.

STEP 1: AROMATICS

In a small saucepan, start by sautéing 1-2 tablespoons of aromatics like fresh, minced garlic, ginger, turmeric, peppers, onion, leeks or shallots in little olive oil until soft + fragrant. Aromatics will deliver deep, rounded flavor + aroma to your breakfast soup when you sweat them a bit before adding the broth.

STEP 2: BROTH BASE

Next, poor in about 2 cups of the broth of your choice. The base of a quick + easy breakfast soup is good quality broth or stock. You can make your own or buy a high-quality broth from your local or online grocery store [I like Bonafide Provisions, Thrive Market, or Nona Lima broths]. The sky is the limit here — you can use chicken, beef, lamb, turkey, pork, bison, mushroom or vegetable broth as your base.

STEP 3: MIX-INS

Add umami to your soup with mix-ins like tamari, chickpea miso, or fish sauce provide depth and an instant flavor bomb. You can also add sambal chili paste, tomato paste, harissa, pesto, salsa verde, or ghee, butter, or coconut milk for a creamier soup. If your broth is on the richer side, add a splash of vinegar, lemon or lime juice to bring some brightness + balance.

STEP 4: PROTEIN

Add 4-5 ounces of pre-cooked protein or 1-2 soft boiled eggs. I usually opt for leftover shredded beef or chicken and/or a soft-boiled egg in my breakfast soup but you can do any variation of pre-cooked shredded or ground chicken, beef, lamb, turkey, pork, bison, or even bacon, sausage, or eggs for the ultimate breakfast vibe.

You can also poach an egg or two in the broth before adding additional ingredients. Simply bring the broth to a simmer. The broth should be between 190-195 degrees F since the eggs will bring the water temp down to the optimal spot. Create a vortex of broth with a spoon, crack the egg over a fine mesh sieve placed over a small bowl and gently slide it into the middle of the vortex directly from the sieve. Set a timer for 3 minutes, remove the egg from the broth using a slotted spoon, and set aside until the rest of your breakfast soup is prepared. Before serving, add poached egg and the soup will rewarm the egg. If you’re new to poached eggs, make sure to read through my how-to here.

STEP 5: GREENS + VEG + LEGUMES

Add 1-2 cups of greens, quick-cooking/leftover veggies or legumes for filling nutrients, flavor, and texture. This is great opportunity to use up those random greens leftover in your fridge! I typically use pre-chopped or shredded kale or cabbage for a quick add-in. You can opt for spinach, collards, chard, arugula or mustard greens. I also love adding colorful veggies like sautéed peppers, mushrooms, cabbage or roasted bok choy, carrots, cauliflower, broccoli, potatoes, beets or tomatoes. Pre-cooked or canned lentils, chickpeas, cannellini beans or other legumes are also a wonderful addition to breakfast soup.

STEP 6: TOPPINGS

Get crazy with your garnish, paying special attention to flavor + texture! I love to add extra fat + crunch in this last step.

• Add more greens: broccoli sprouts, alfalfa sprouts, pea shoots, micro-greens, scallions, and fresh herbs like cilantro, basil, tarragon, parsley or mint add a great nutritional punch and a ton of fresh flavor + texture.

• Add extra fat + texture: olive oil, sesame oil, avocado, crumbled feta or cotija cheese, fresh grated parmesan, yogurt or sour cream add a boost of healthy fat and a creamier texture. For a little crunch + fiber, add some pine nuts, sunflower or pumpkin seeds. Want next level crunch + flavor? Add homemade croutons, crispy prosciutto or bacon, parmesan crisps, tortilla chips, fresh sauerkraut or pickled veggies.

• Season it up: top with flavored or smoked salt, tajin, gomasio, or furikake to add a nice finishing flavor

print recipe

Don't forget to tag us @thenorthwestkitchen on Instagram when you use this tutorial to dream up a delicious breakfast soup!

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Gluten-Free Carrot Cake with Brown Sugar Buttercream + Goat Cheese Filling

This Gluten-Free Carrot Cake is the perfect dessert for spring! Flavorful + moist carrot cake is studded with chopped walnuts, pineapple, and shredded coconut, filled with a tangy goat cheese filling and slathered in airy brown sugar buttercream [don’t worry — if you’re a cream cheese frosting purist, we’ve got you covered!] Jump to recipe.

This cake is incredibly easy to throw together in one bowl and is made with olive oil rather than butter, which makes it bake up loftier with a more even crumb and stay moist far longer than cakes made with butter. It’s also loaded pureed carrot [not grated!], crushed pineapple, and chopped walnuts, which give it tons of flavor and texture.

And listen, I know my cream cheese frosting purists out there are probably balking at the brown sugar buttercream and goat cheese filling in lieu of the traditional cream cheese frosting, just hear me out: the tanginess from the goat cheese and the airy + slightly sweet brown sugar buttercream make this cake a masterpiece. I developed this recipe for those who can’t really handle cow-dairy without consequences — and the chèvre makes for the perfect tangy substitute for cream cheese.

Still prefer cream cheese frosting? I’ve got you covered. Read on to the recipe below and make up the cream cheese frosting + filling for the classic take on my gluten-free carrot cake.

The best part about taking this cake to any celebration? No one will even notice it’s gluten-free. I serve this cake at Easter each year [it’s required at this point] but this cake can most definitely be served year-round.

BEHIND THE RECIPE

I know every baker under the sun says their carrot cake is the best, so I won’t quite say it, but I will for damn sure be putting my hat in the ring. I originally developed this recipe for my first spring menu at my first pastry chef gig. I remember my boss saying that there was no way carrot cake would sell year-round, so in true Enneagram 8 form, I thought, “challenge accepted.” Once it debuted on the menu, word got out and every review mentioned how incredibly moist + flavorful this cake was without being overly sweet. Isn’t that what everyone wants in a cake? I knew then that I was on to something.

Then the phone started ringing — customers called in asking if we would sell them whole carrot cakes for an upcoming baby shower or birthday. We had coffee shops asking if they could purchase the cake wholesale and serve it by the slice in their pastry case. It became our best-selling dessert and it was, in fact, our best seller year-round. Take that, boss man.

Fast forward many years later and I’ve since adapted that initial recipe to be gluten-free without a single soul knowing it until now. Is it just me or do my fellow gluten-free bakers out there love bringing a dessert to a gathering and watching the shock on people’s faces when they’re told it’s gluten-free? That’s my M.O.

THE SECRET INGREDIENT: PURÉED CARROT

Cooked, puréed carrots are one of the key ingredients that make this cake crazy flavorful and perfectly moist for days. I’m also not a fan of grating anything, so if I can avoid that I’m on board. To save yourself a little time, cook the puréed carrot in advance or better yet, throw them in the Instant Pot:

Carrot purée stovetop method: Simmer 1 pound 4 ounces chopped carrots in a 1- to 2-quart heavy saucepan filled with water, covered, until carrots are very tender, 12 to 14 minutes. Purée carrots in a food processor until smooth.

Carrot purée Instant Pot method: Place a steamer basket in the bottom of the insert and add 1 cup water. Place 1 pound 4 ounces chopped carrots inside the basket and lock the lid in place. Select High Pressure and 4 minutes cook time. Let the pressure release naturally for 10 minutes, then finish with a quick pressure release. Purée carrots in a food processor until smooth.

SOME NOTES FOR THE BAKER BEFORE GETTING STARTED

I know putting together a layer cake can feel a little daunting, but don't worry friend, I got you!

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.

• An offset spatula, parchment paper, and nice serrated knife are well worth the investment.

• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.

• If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

IF YOU PREFER CREAM CHEESE FROSTING:

Instead of preparing the brown sugar buttercream and goat cheese filling, follow these simple steps to make a batch of classic cream cheese frosting:

In a large bowl, cream together 16 ounces softened cream cheese, 6 ounces [1.5 sticks] softened butter, and 2 teaspoons vanilla extract using a hand-mixer on high until well combined, about 2-3 minutes. Add 1 to 1 1/2 cups granulated sugar and continue to mix on high until smooth, about 2-3 minutes. [if you prefer your cream cheese frosting to be a bit sweeter, add a bit more granulated sugar to taste. [we like it tangy!]. Once cake layers have cooled, fill and frost as desired!

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Gluten-Free Carrot Cake with Brown Sugar Buttercream and Goat Cheese Filling

This Gluten-Free Carrot Cake is the perfect dessert for spring! Flavorful + moist carrot cake is studded with chopped walnuts, pineapple, and shredded coconut, filled with a tangle goat cheese filling and slathered in airy brown sugar buttercream.

INGREDIENTS:

For the carrot cake:

• 3 cups Bob's Redmill Gluten Free 1-to-1 Baking Flour (if using another brand of gf flour, see note below)
• 2 1/2 cups granulated sugar
• 1 teaspoon sea salt
• 1 tablespoon baking soda
• 1 tablespoon ground cinnamon
• 1 1/2 cups olive oil
• 4 large eggs, lightly beaten
• 1 tablespoon vanilla extract
• 1 1/2 cups walnuts, finely chopped
• 1 1/4 cup shredded unsweetened coconut
• 1 1/2 cups pureed cooked carrots (about 1lb 4oz raw carrots)
• 8 oz. can crushed pineapple, drained

For the goat cheese filling:

• 12 oz chèvre (soft goat cheese), room temperature
• 6 tablespoons unsalted butter, room temperature
• 1 teaspoon vanilla extract
• 1 cup granulated sugar

For the brown sugar swiss meringue buttercream:

• 1 2/3 cups light brown sugar
• 1/4 tsp kosher salt
• 6 large egg whites
• 16 ounces unsalted butter, room temperature

INSTRUCTIONS:

For the cake layers:

1. Preheat oven to 350°F (180°C). Position rack in center of oven. If you're opting for four layers (as pictured), you'll need four 9-inch pans or make two layers at a time. For two layers, you'll need two 9-inch cake pans. Prepare cake pans with avocado oil and line the bottom with a parchment round.

2. Peel and cook carrots until a fork tender (see Instant Pot or stovetop method above). 1lb 4oz raw carrots should yield about the right amount of puréed, cooked carrots. Drain the carrots and purree while still warm in a blender or food processor until they are smooth. Measure out 1 1/2 cups of the carrot purée and set aside.

3. In a large bowl, combine flour, sugar, baking soda, salt, and cinnamon. Whisk gently to combine.

4. Add olive oil, eggs, and vanilla and whisk well to combine. Fold in the coconut, walnuts, crushed pineapple, and warm carrot purée.

5. Divide batter evenly among prepared pans and Bake 25 to 30 minutes if you're making a 4-layer cake (45-50 minutes if you're making a 2-layer cake) rotating pans if necessary, until a toothpick inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.

For the goat cheese filling:

1. In a large bowl, cream together softened goat cheese and butter using a hand-mixer on high until well combined, about 2-3 minutes.

2. Add granulated sugar and continue to mix on high until smooth, about 2-3 minutes.

For the swiss meringue buttercream:

1. Whisk brown sugar, egg whites, and salt in the heatproof mixing bowl of your stand mixer. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
2. With an electric stand mixer fitted with the whisk attachment, whisk on high speed until cool (test by touching the bottom of the bowl), about 7 to 10 minutes.
3. Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.

Assembly:

• Place one layer of cake on a cake stand or serving plate with cardboard cake round (make sure cake layers are completely cooled).
• Pipe a 1 inch border of buttercream around the outside to hold the goat cheese filling in. Fill with about 1/3 of the goat cheese filling. Repeat with each layer until you reach the final layer.
• Place final layer on top and do a thin crumb coat on the cake. Chill for 20mins.
• Frost the top and sides of the cake. Smooth with a large offset spatula or icing scraper.
• Optional: Pipe a petal pattern over the top using a 1A piping tip with remainder of frosting. Starting from the top, outside edge of the cake, pipe a border of single dots, about 1/2-inch or so, of the brown sugar buttercream. Use a small offset spatula to press and pull the dot towards the center of the cake (scraping excess buttercream off the spatula as you go). To start a new row, pipe the next dot overlapping the previous pulled dot. This motion is what creates a petal effect. Repeat the process until you have reach the center of the cake.

*NOTES:

• If you're using an alternative brand of gluten free flour, make sure it contains xanthan gum. If not, add 1 tsp xanthan to the recipe
• Chill your cake layers for at least 2 hours at room temperature or 1 hour in the freezer before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge or even in the freezer.
• Troubleshooting with the buttercream: If the buttercream (or your kitchen) seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Gluten-Free Carrot Cake!

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Bourbon Vanilla Crème Brûlée [dairy-free option]

With only six ingredients and this step-by-step guide, you too can make crème brûlée in your home kitchen — no torch or special equipment required! This Bourbon Vanilla Crème Brûlée is a fun twist on the classic that’s just the right balance creamy and boozy, with that glass-like sugar crust that we all love. And to top it off — this recipe can easily be made dairy-free! Jump to recipe.

It’s no secret that this silky smooth, luscious custard topped with crunchy caramel is the absolute dreamiest dessert. Maybe that’s why restaurants can charge $10-$12 for a dollar’s worth of ingredients? There’s something about crème brûlée that feels inherently complicated. After all, it must be difficult to achieve the perfect creamy custard and sugary crust — right? Nope!

Crème brûlée really is one of the simplest desserts to make at home. There’s minimal ingredients, no constant stovetop stirring, and no specialty tools needed. It’s as simple as mixing up a few egg yolks with sugar, warm cream, and a little vanilla. Bake, then chill and broil with sugar on top. You’ve got this, friend.

A couple notes for the home chef before getting started:

• Creme brûlée takes less than an hour to bake, but will need to chill for at least an hour before being brûléed. Ideally, chill for 4 hours prior to serving.

• The custard will firm up considerably in the refrigerator, so take it out of the oven when the center is barely set. It should be jiggly but not liquid-y.

Step-by Step: how to make crème brûlée at home

• Make the custard filling: The custard filling is a three part process process. First, you’ll gently warm the heavy cream [or coconut milk if you’re going for the dairy-free version] with the split vanilla bean until the mixture starts to steam and bubble around the edges. Set the mixture aside and let it steep while you prepare the rest of the custard. Second, you’ll beat egg yolks and sugar until light in color — about a minute — and whisk in the bourbon. Lastly, you’ll pour about 1/4 of the cream mixture into the eggs + sugar and whisk. Then slowly pour in the rest of the cream mixture, whisking as you pour.

• Strain your custard: After you finish the custard filling, strain the mixture through a fine-mesh sieve into a large glass measuring cup with a pour spout. The pour spout will make filling the ramekins much easier!

• Gently bake the custard in a water bath: Heat a kettle of water while you preheat the oven. Then place the filled ramekins in a baking or roasting pan and fill the pan with the warm water carefully, as not to splash water into the ramekins.

• Chill the custard before you brûlée + serve: Once baked, chill the custards for 3-4 hours. The baked and set custard must be chilled before caramelizing the sugar on top to ensure the perfect texture.

• Brûléeing + serving: You can definitely use a torch to caramelize the sugar on top of the custard, I picked up this one from my local hardware store, but it’s definitely not needed. If you don’t have use for a torch, the oven broiler does a wonderful job! I recommend putting the ramekins in a cold oven, then turning on the broiler. This helps keep the custard cool while getting the top crisp.

The moral of the story? Don’t shy away from making some gorgeous creme brûlée at home. This Bourbon Vanilla Creme Brûlée is one of my favorite ultra-fancy desserts that always impresses and are so easy to make ahead. Hellooooooo easy entertaining! Plus — whisking egg yolks and sugar, tempering the mixture with warm cream or coconut milk is seriously as romantic as is sounds.

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Bourbon Vanilla Crème Brûlée

With only six ingredients and this step-by-step guide, you too can make crème brûlée in your home kitchen — no torch or special equipment required! This Bourbon Vanilla Crème Brûlée is a fun twist on the classic that has just the right balance of boozy and creamy, with that glass-like sugar crust that we all love. And to top it off — this recipe can easily be made dairy-free!

INGREDIENTS:

• 2 cups heavy cream or full fat coconut milk
• 1 vanilla bean, split lengthwise, or 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 5 egg yolks
• 2 tablespoons bourbon
• 1/2 cup sugar, plus 4 teaspoons for topping

INSTRUCTIONS:

1. Preheat oven to 325°F. Place four 6-ounce ramekins in a baking dish. In a saucepan, combine cream, vanilla bean, and salt. Cook over medium heat until mixture is bubbling around the edges and steaming. Set aside to steep for a few minutes.

2. In a medium bowl, beat egg yolks, sugar, until light. Whisk in the bourbon. Discard vanilla bean from cream mixture. Stir about 1/2 cup of the cream into the egg yolk mixture. Gradually whisk in remaining cream.

3. Strain mixture with a fine mesh sieve into a large measuring cup. Pour custard into ramekins, dividing equally. Fill baking dish with boiling water until it reaches half way up ramekins.

4. Bake for 30-50 minutes, or until center is barely set. The cook time here will depend on your oven, convection ovens will take less time than a standard oven. Remove ramekins from water and let cool completely on a wire rack. Cover and refrigerate 4 hours.

5. When ready to serve, top each custard with about a teaspoon of sugar in a thin layer. Caramelize the sugar with a kitchen torch. If you don't have a kitchen torch, you can caramelize the sugar using your oven. Simply place ramekins in a cold oven 2 to 3 inches from heat source and turn on the broiler. Cook until sugar melts and browns or even blackens a bit, about 5 minutes. Allow the creme brûlée to sit for at least 5 minutes before serving. Serve within two hours of brûléeing.

NOTES:

• Make Ahead: You can make and store in the fridge for up to 4 days ahead. At the last minute, just sprinkle the sugar on top and brûlée as directed above!

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Bourbon Vanilla Crème Brûlée!

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Classic Gluten-Free Birthday Cake

This Classic Gluten-Free Birthday Cake is made up of moist and fluffy vanilla-scented yellow cake paired with rich and creamy Chocolate Swiss Meringue Buttercream. And guess what? It’s completely drama-free: no fussy folding needed. Jump to recipe.

I’ve been perfecting this gluten-free yellow cake recipe since I went mostly gluten-free over 7 years ago. At this point, I think I’ve tried every gluten-free yellow cake recipe on the interwebs, visited every gluten-free bakery in the greater Portland area that serves yellow cake [there are a surprising number!], and even sampled some boxed cake mixes.

Why? Because, I am here to continue to prove to you that you don't have to settle for mediocre gluten-free cake.

Everyone needs a kickass yellow cake recipe — especially those of us gluten-free folks who are used to being disappointed with our attempts at homemade cake. Homemade yellow cake is infamous for being overly dense, on the dry side, and a little bit fussy. So many yellow cake recipes call for whipped egg whites and specialty cake flours. Not this one, friends.

This is the best classic birthday cake I’ve ever had, gluten-free or otherwise. This Gluten-Free Birthday Cake has four soft and flavorful vanilla-scented cake layers with an extra moist crumb, slathered in the most luscious chocolate buttercream. And guess what? It’s completely drama-free: no fussy folding [que David Rose impression] or syrup-basting to keep the layers moist [yes, that’s a thing…ewwww David].

I know putting together a layer cake can feel a little daunting, but don't worry friend! This recipe is simple and so very doable.

Some notes for the baker before you get started:

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.

• An offset spatula, parchment paper, and nice serrated knife are well worth the investment.

• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.

• If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

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classic gluten free birthday cake

This Classic Gluten-Free Birthday Cake is made up of moist and fluffy vanilla cake paired with rich and creamy Chocolate Swiss Meringue Buttercream.

INGREDIENTS:

For the cake:

• 1 3/4 cups + 2 tablespoons Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
• 2 3/4 teaspoons baking powder
• 1/2 teaspoon sea salt
• 1 cup granulated sugar
• 3/4 cup avocado oil
• 3 large eggs + 2 yolks, room temperature
• 3/4 cup coconut milk or half & half
• 1 tablespoon vanilla extract

For the swiss meringue buttercream:

• 1/2 cup + 2 tablespoons sugar
• 3 large egg whites
• 6 ounces unsalted butter [room temperature]
• 4 1/2 ounces bittersweet chocolate [melted and cooled]

INSTRUCTIONS:

For the cake layers:

1. Preheat oven to 350°F (180°C). Position rack in center of oven. For four layers [as pictured], prepare two 6-inch cake pans with avocado oil and line the bottom with a parchment round.

2. Combine the flour, salt, and baking powder, and salt in a large bowl. Whisk gently to combine.

3. In a medium bowl, combine sugar and avocado oil. Add eggs and whisk vigourously for about two minutes. Add in coconut milk and vanilla extract and whisk until well combined. Add the egg mixture to the dry ingredients and whisk until smooth.

4. Divide batter evenly among prepared pans and Bake 25 to 30 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.

5. Now it's time to cut the cake layers! Make sure your cakes are completely cooled before starting this step. And since we're working with a 6-inch cake, this is a relatively easy process! Start by lightly pressing the palm of your hand on the top of the cake and use a slow sawing motion, cut halfway up each cake until you slice through the cake [pausing along the way to check that you knife is level]. Gently lift the top layer with the knife and insert a cake circle or large spatula to safely lift off the layer. Repeat this process for the second cake, creating 4 cake layers. If possible, place cake layers in the freezer while you're preparing the buttercream - it makes for much easier assembly!

For the swiss meringue buttercream:

1. Whisk sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
2. With an electric mixer fitted with the whisk attachment, whisk on high speed until cool [test by touching bottom of bowl], about 7 to 10 minutes.
3. Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.
4. Slowly pour in the cooled chocolate and mix until fully combined.
5. Frost the [completely cooled] cake layers as your heart desires!

*NOTES:

• If you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe
• Chill your cake layers for at least 2 hours at room temperature or 1 hour in the freezer before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge or even in the freezer.
• Troubleshooting with the buttercream: If the buttercream [or your kitchen] seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

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Creamy Gingersnap Latte

This dreamy winter latte has all the flavors of the holidays in one cozy cup. Ginger, molasses, cinnamon, nutmeg, pecan butter, rich espresso and steamed milk of your choice combine to make this Creamy Gingersnap Latte. You’ll want to sip on this latte long after the holidays have passed. Jump to recipe.

When winter hits, I start to embrace my inner homebody. The days are shorter, the temp drops, and I’m perfectly content to stay under layers of blankets until mid morning – as long as I've got this tasty latte in my hand. This Creamy Gingersnap Latte definitely fits the bill.

When I set out to create this cozy winter latte for The North + West Kitchen Holiday cookbook, all my at-home latte research landed me on what felt like some of the most complicated recipes out there. Adding just-brewed coffee, a handful of nuts, dates, spices, etc to a blender and all you’ve got is one latte out of all that effort. And while that may seem simple to some, I’m not trying to combine a bunch of ingredients for my morning coffee each day, and I’m guessing you’re not either.

Then I remembered my barista days, we had different flavor “bases” to add to coffee + frothed milk to get some really dreamy results. So I set out to make a gingersnap latte base that you could prep in advance and add a bit to your coffee + milk of choice in the morning for the perfect cozy cup with minimal morning-of effort.

In Spring 2020, when quarantine began — and when I realized it might be months before I got to sit down at my favorite coffee shop and enjoy a gorgeously frothy almond milk latte — I decided it was time to improve my at-home latte experience.
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I donated my old milk frother, which I loved but had pretty limited capabilities, and upgraded to this sleek Breville Milk Cafe and larger Bialetti Stovetop Espresso Maker. I love how easy the Milk Cafe is to operate, simply add any milk or milk alternative, select the temperature, hit start and get ready for the perfect frothy latte. And no, this blog post is not sponsored, but the folks at Breville should feel free to reach out at any time. 😆

Now, you don’t technically need an electric milk frother to make this recipe, but it definitely takes it to a whole new level! Below, you’ll find instructions to prepare your latte in a saucepan or electric frother. Whether you prepare this latte in a fancy frother or on the stovetop, I hope you love it!

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creamy gingersnap latte

This dreamy winter latte has all the flavors of the holidays in one cozy cup. Ginger, molasses, cinnamon, nutmeg, pecan butter, rich espresso and steamed milk of your choice combine to make this Creamy Gingersnap Latte. You’ll want to sip on this latte long after the holidays have passed.

INGREDIENTS:

gingersnap base:

• ¼ cup plus 2 tablespoons pecan butter (cashew or almond would work here too)
• 1 tablespoon molasses
• 1 teaspoon cinnamon
• ¼ cup ground ginger
• ⅛ teaspoon nutmeg
• 4 tablespoons maple syrup
• pinch salt

for one latte:

• 4-6 ounces espresso or strong coffee
• 6 ounces milk of your choice
• 1 tablespoon gingersnap base

INSTRUCTIONS:

For the gingersnap base: Combine the nut butter, molasses, cinnamon, ginger, nutmeg, maple syrup, and salt in a mixing bowl and mix until completely combined. Transfer to a airtight container and store in the refrigerator for up to 2 weeks.

Saucepan instructions: Add milk to a small saucepan, warm gently until milk reaches 160°F. Add gingersnap base and blend with an immersion blender or whisk.

Electric milk frother instructions: Add milk and froth with desired setting. Add gingersnap base and blend on "cold froth" or "mix" setting (this mixes the base in without further heating the milk).

Make the espresso and pour into desired mug. Add the frothy gingersnap milk mixture. Top with a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.

NOTES:

Make Ahead: Make + store gingersnap base in airtight container in the refrigerator for up to two weeks.

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References

[1] — https://draxe.com/nutrition/top-5-maca-root-benefits-and-nutrition/

[2] — https://blog.daveasprey.com/using-vanilla-to-increase-your-mental-performance/

[3] — https://draxe.com/nutrition/ghee-benefits/

[4] — https://draxe.com/nutrition/what-is-collagen/

Classic Eggs Benedict

Ready to make this brunch staple at home like a pro? We’ve got you covered! This Classic Eggs Benedict has all the essential elements — buttery english muffins [gluten-free of course], sweet & salty ham, perfectly poached eggs, and the easiest blender hollandaise sauce. This recipe comes together in under 45 minutes and much of it can be prepped in advance, providing a stress-free morning with a restaurant-quality meal. Jump to recipe.

Before I worked brunch at my first restaurant job, eggs Benedict seemed so complicated to me. I was that person who double-checked the brunch menu before heading out to brunch with friends to make sure they served some version of the dish because I couldn’t possibly pull it off at home. What I would later learn: this decadent brunch favorite is actually pretty simple to pull-off with the right tips + tricks! Read on to learn how to make poached eggs for a crowd and master my simple blender hollandaise. You’ll definitely have an Instagram-worthy breakfast on your hands, so don’t forget to tag us @thenorthwestkitchen!

Some notes for the home chef before getting started:

• Order + timing are everything — first, you’ll want to make your hollandaise. As long as the sauce is emulsified, it won’t break if you store it in a warm spot, like next to the stovetop, until you’re ready to serve. Serve within about 30 minutes or so. Whisk until smooth before serving. Next, crisp up the Canadian bacon, poach your eggs and toast the English muffin.

• If you eat low carb or grain-free, I highly recommend serving this dish over a bed of arugula [or any greens really] dressed in extra virgin olive oil, fresh lemon, and sea salt. The acidity of the lemon and peppery greens balance out the richness of the dish.

• Cooking for a crowd? Poach the Eggs Ahead: Poach as many eggs as needed and store the eggs in a sealed container of cold water. To reheat, simply place them in a bowl of hot water for 30-60 seconds before serving. I use this method when I’m making eggs Benedict for a large group and it works beautifully!

Tips for Getting the Perfect Poached Egg:

• Use the freshest eggs possible. Fresh eggs have firmer whites and tend to hold their shape better, which means less whispies. Old eggs aren’t a deal breaker if you use the two methods below, but it does result in a much tidier + tastier poached egg.

• Yes, you do need a thermometer. This is the moment as a home chef where you have to decide it’s finally time. This is the one I use for cooking and baking.

• Cold eggs work best, but it’s important to note that cold eggs drop the water temperature. This is where the thermometer comes in handy! As you’re poaching, you can check the temp of the water to see if you need to adjust the burner heat.

• Using a strainer or fine mesh sieve is key to preventing all those little whispies! It also allows you to forgo the vinegar which, in my opinion, results in a much tastier egg.

Mastering Hollandaise at Home:

• Hollandaise is meant to be served warm. It’s best if used as soon as it’s ready, so I usually wait until all the other components of the meal are ready. Store it in a warm spot, like next to the stovetop, until you’re ready to serve. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

• If your hollandaise sauce breaks, all is not lost! Try blending in 1-2 teaspoons of hot water. Run the blender for 30 to 60 seconds. If the sauce looks good, you can continue adding butter and/or serve.

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classic eggs benedict

Ready to make this brunch staple at home like a pro? We’ve got you covered! This Classic Eggs Benedict has all the essential elements — buttery english muffins, sweet & salty ham, perfectly poached eggs, and the easiest blender hollandaise sauce. This recipe comes together in under 45 minutes and much of it can be prepped in advance, providing a stress-free morning with a restaurant-quality meal.

INGREDIENTS:

Poached Eggs:

• 4 fresh, cold eggs

Hollandaise Sauce:

• 10 tablespoons unsalted butter
• 3 egg yolks, room temperature
• 1-2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• pinch cayenne pepper

Assembly:

• 2 English muffins, split or 4 small slices gluten-free bread
• 4 slices Canadian bacon, ham or priosciutto (about 4 ounces)
• flakey salt + freshly ground pepper to taste
• 1 tablespoon chives, thinly sliced

INSTRUCTIONS:

For the Poached Eggs:

1. Bring the water to a simmer (with bubbles forming on the bottom of the pan and only slight activity on the top). The water should be between 190-195 degrees Fahrenheit since the eggs will bring the water temp down to the optimal spot of about 180-185 degrees.
2. Crack each egg, one at a time, over a fine mesh sieve placed over the pinch bowl to catch the runny part of the egg white. Transfer the eggs to a small bowl as you strain them.
3. Gently slide the eggs into the pot with an inch or so in between. You can poach up to four eggs at a time in this liquid; work in batches for more. Keep in mind that throughout the process, both the eggs and the water should move as little as possible for this method.
4. Set a timer for 4-5 minutes, remove the egg from the water using the slotted spoon when it's reached your desired texture, and you've got a near-perfect poached egg. Let drain on a clean kitchen towel.

For the Hollandaise:

1. Fill a blender with hot water and set aside.
2. Melt butter slowly in a small saucepan over medium heat until foaming. Remove pan from the stove.
3. Discard water from the blender and dry well. Add egg yolks, 1 tablespoon lemon juice, salt and cayenne to blender and cover. Blend on medium high speed egg yolk mixture until lightened in color, about 30 seconds.
4. Turn blender to lowest setting, remove fill cup from lid and slowly pour hot butter into blender in a thin stream, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms.
5. Adjust salt and lemon juice to taste. It should be buttery, lemony and just lightly salty. If you like a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
6. Store until needed in a warm spot, like next to the stovetop. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

Aseembly:

1. Using a toaster or oven, toast the English muffins until crisp and golden brown.
2. Cook the Canadian bacon, ham, or prociutto in a large skillet over medium-high heat, flipping once, until warmed through and crisp around the edges, about 2 minutes per side.
3. If poached eggs are cold, simply place them in a bowl of hot water for 30-60 seconds to reheat.
4. Place two halves of the toasted english muffin, cut-side up, on each plate and butter generously. Top each with a slice of Canadian bacon, ham, or prosciutto, and then carefully top with a poached egg. Spoon hollandaise sauce over top the eggs, sprinkle with chives, flakey sea salt and freshly cracked pepper. Serve immediately.

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How to: Easy Blender Hollandaise

This quick & easy take on a creamy, classic French hollandaise sauce is the perfect complement for roasted veggies, fresh seafood, and of course, eggs Benedict! My Easy Blender Hollandaise fresh and lemony, and just takes a few minutes to make. Jump to recipe.

If you’ve ordered eggs Benedict before, then you know the secret is this creamy, buttery, slightly tangy sauce. Whether it’s over eggs bene at a weekend brunch spot or a plate of roasted asparagus at family dinner, hollandaise elevates just about any dish.

Even to a skilled home chef, there are certain cooking techniques that seem to feel inherently intimidating — grilling the perfect steak, getting the perfect texture on a gluten-free cake, poaching the perfect egg and making hollandaise that doesn't break. What you might not know — this seemingly fancy sauce can be made in just a few minutes using a blender and a few staple ingredients you likely have in your kitchen.

With this how-to you will learn how to make restaurant-quality hollandaise in your home kitchen!

Some notes for the home chef before getting started:

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + make sure you’ve got your eggs, butter, lemon juice, sea salt, cayenne and blender ready to go so you’re able to focus on the process.

• Hollandaise is meant to be served warm. It’s best if used as soon as it’s read, so I usually wait until all the other components of the meal are ready. Store it in a warm spot, like next to the stovetop, until you’re ready to serve. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

• Cooking for a crowd or wanting to make your hollandaise ahead? Hollandaise can be made up to two days ahead. To serve, simply reheat in a saucepan over low heat, whisking constantly.

• If your hollandaise sauce breaks, all is not lost! Try blending in 1-2 teaspoons of hot water. Run the blender for 30 to 60 seconds. If the sauce looks good, you can continue adding butter and/or serve.

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easy blender hollandaise

This quick & easy take on a creamy, classic French hollandaise sauce is the perfect complement for roasted veggies, fresh seafood, and of course, eggs Benedict! My Easy Blender Hollandaise fresh and lemony, and just takes a few minutes to make.

INGREDIENTS:

• 10 tablespoons unsalted butter
• 3 egg yolks, room temperature
• 1-2 tablespoons fresh lemon juice
• 1/2 teaspoon sea salt
• pinch cayenne pepper

INSTRUCTIONS:

1. Fill a blender with hot water and set aside.
2. Melt butter slowly in a small saucepan over medium heat until foaming. Remove pan from the stove.
3. Discard water from the blender and dry well. Add egg yolks, 1 tablespoon lemon juice, salt and cayenne to blender and cover. Blend on medium high speed egg yolk mixture until lightened in color, about 30 seconds.
4. Turn blender to lowest setting, remove fill cup from lid and slowly pour hot butter into blender in a thin stream, discarding the milk solids in bottom of the saucepan. Blend until creamy sauce forms.
5. Adjust salt and lemon juice to taste. It should be buttery, lemony and just lightly salty. If you like a thinner consistency, add a little warm water. Pulse briefly to incorporate the ingredients one more time.
6. Store until needed in a warm spot, like next to the stovetop. Serve within about 30 minutes or so. If you need to store sauce for more than 30 minutes before serving, transfer to a heatproof bowl, cover tightly with plastic wrap, and set in a small saucepan of very hot water to keep warm. Whisk until smooth before serving.

NOTES:

• Make Ahead: Hollandaise can be made up to two days ahead. To serve, simply reheat in a saucepan over low heat, whisking constantly. If the sauce breaks while you're reheating, mix in 1 teaspoon warm water and the sauce will come together.

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How to: Poach An Egg

There’s nothing better than a runny, buttery yolk from a perfectly poached egg! And, with this how-to you too can learn How to Poach an Egg perfectly in your home kitchen. Jump to recipe.

Poached eggs are seriously underrated. The unsung hero of brunch. Poached eggs can turn any dish into an unctuous, buttery, saucy thing of glory.

You’re smart + have great taste — so I know you’re over there ordering poached eggs at restaurants. But when it comes to poaching at home, I’m guessing you’re feeling a little stuck. Am I right?

In our house, brunch isn't brunch without poached eggs. Just enough luxury, not too terribly fussy, and super delicious on top of roasted asparagus, a piece of sourdough toast or dressed up with smoked salmon and hollandaise.

Even to a skilled home chef, there are certain cooking techniques that seem to feel inherently intimidating — grilling a medium-rare steak, baking a soufflé that doesn't collapse [still haven't mastered this one myself!], making hollandaise that doesn't break, and poaching the perfect egg.

 And while there are plenty of gadgets you can use to streamline the at-home poaching process, you don't need a single one. I promise.

With this how-to you will learn how to poach an egg perfectly in your home kitchen!

There are two main methods that will allow you to get the perfect poach sans fancy gadgets — the vortex method and the no fuss method. And neither one involve using vinegar. Shocker, I know.

The Vortex Method: The traditional French method which calls for dropping an egg into a whirlpool of simmering water. This method works wonderfully if you’re only poaching a few eggs [think breakfast for two].

The No Fuss Method: This is, in my opinion, a foolproof method for cooking perfectly poached eggs. Simply strain and drop the eggs into barely simmering water and don’t touch anything for a few minutes. The only kicker is that you have to monitor the eggs and the temperature of the water a little more closely as the eggs cook. This is my go-to poaching method when we’ve got company or I’m cooking brunch for a crowd.

Some notes for the home chef before getting started:

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + make sure you’ve got your eggs, strainer, thermometer, pan, and a clean kitchen towel ready to go so you’re able to focus on the process.

• Use the freshest eggs possible. Fresh eggs have firmer whites and tend to hold their shape better, which means less whispies. Old eggs aren’t a deal breaker if you use the two methods below, but it does result in a much tidier + tastier poached egg.

• Yes, you do need a thermometer. This is the moment as a home chef where you have to decide it’s finally time. This is the one I use for cooking and baking.

• Cold eggs work best for both of the poaching methods below, but it’s important to note that cold eggs drop the water temperature. This is where the thermometer comes in handy! As you’re poaching, you can check the temp of the water to see if you need to adjust the burner heat.

• Using a strainer or fine mesh sieve is key to preventing all those little whispies! It also allows you to forgo the vinegar which, in my opinion, results in a much tastier egg.

• Cook Ahead Pro Tip: If you're making them ahead, poach as many eggs as needed and store the eggs in a sealed container of cold water. To reheat, simply place them in a bowl of hot water for 30-60 seconds before serving. I use this method when I’m making eggs benedict for a crowd and it works beautifully!

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how to poach an egg — vortex method

There’s nothing better than a runny, buttery yolk from a perfectly poached egg! And, with this how-to you too can learn how to poach an egg perfectly in your home kitchen. This method works best if you’re only cooking for 1-2 people.

INGREDIENTS:

• 3 quart saucepan
• small fine mesh sieve & pinch bowl
• slotted spoon
• fresh, cold eggs

INSTRUCTIONS:

1. Bring the water to a simmer (with bubbles forming on the bottom of the pan and only slight activity on the top). The water should be between 190-195 degrees Fahrenheit since the eggs will bring the water temp down to the optimal spot of about 180-185 degrees.
2. Create a vortex of water with a spoon, crack the egg over a fine mesh sieve placed over the pinch bowl and gently slide it into the middle of the vortex directly from the seive. If you're making a bigger batch for meal prep or for a larger family, use the no fuss method below!
3. Set a timer for 3 minutes, remove the egg from the water using the slotted spoon, and you've got a near-perfect poached egg. Let drain on a clean kitchen towel.
4. Serve over dressed or sautéed greens, roasted vegetables, or a slice of toast.

NOTES:

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how to poach an egg — no fuss method

There’s nothing better than a runny, buttery yolk from a perfectly poached egg! And, with this how-to you too can learn how to poach an egg perfectly in your home kitchen. This no fuss method is perfect if you’re poaching eggs for the whole family.

INGREDIENTS:

• 6 quart saute pan
• small fine mesh sieve & pinch bowl
• slotted spoon
• fresh, cold eggs

INSTRUCTIONS:

1. Bring the water to a simmer (with bubbles forming on the bottom of the pan and only slight activity on the top). The water should be between 190-195 degrees Fahrenheit since the eggs will bring the water temp down to the optimal spot of about 180-185 degrees.
2. Crack each egg, one at a time, over a fine mesh sieve placed over the pinch bowl to catch the runny part of the egg white. Transfer the eggs to a small bowl as you strain them.
3. Gently slide the eggs into the pot with an inch or so in between. You can poach up to four eggs at a time in this liquid; work in batches for more. Keep in mind that throughout the process, both the eggs and the water should move as little as possible for this method.
4. Set a timer for 4-5 minutes, remove the egg from the water using the slotted spoon when it's reached your desired texture, and you've got a near-perfect poached egg. Let drain on a clean kitchen towel.
5. Serve over dressed or sautéed greens, roasted vegetables, or a slice of toast.

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Foolproof Gluten-Free Pancakes

These Foolproof Gluten-Free Pancakes are just as fluffy as their gluten containing counterparts. They are simple but decadent, not overly sweet, and perfectly fluffy. These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge. Jump to recipe.

Have you ever noticed that the world at large is in a committed relationship with pancakes? 

This phenomenon is something that has honestly baffled me over the years.

Confession time: I’m actually not a big fan of maple syrup and I prefer their sweet, crunchy counterpart — WAFFLES. While pancakes tend to send people into a whirlwind of nostalgia, I only have one very clear + fond memory of pancakes — I ate one pancake slathered in butter and blackberry jam most mornings at my first restaurant job and it just feels like home.

Despite my preferences, I've been trying to recreate that pancake ever since. And to think I’ve found it in a gluten-free version makes me giddy!

In our house, there’s a bit of a difference between weekday and weekend pancakes. Weekday pancakes are mixed with a fork, usually made from nutrient packed ingredients like coconut flour, eggs, and pumpkin puree. But weekend pancakes don’t have to pretend to be superfoods. They are simple but decadent in their own way. Not overly sweet and perfectly fluffy.

 These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge.

A few notes for the chef:

• use coconut oil or avocado oil for frying these beauties, butter will burn at the heat needed to cook a proper pancake

• stick to a 3-4 inch pancake — I use a 1/4 or 1/3 cup measuring cup to measure out the perfect amount of batter

• use cast iron if possible - you’ll get a perfectly crispy edge and fluffy interior. For a large cast-iron skillet or griddle, heat it on low for a few minutes to get the heat evenly distributed. Just before ladling in your batter, turn it up to medium–low.

• your first pancake probably won’t turn out quite right as it takes a bit of adjustment to get the right cooking temp & timing the flip. Just think of that first pancake as your reward for being the cook.

• the most challenging part of making pancakes, of course, is keeping them warm while assembling breakfast for the whole family. My trick — heat the oven to 325 degrees, and store the pancakes there on a wire rack-lined baking tray until all the pancakes are made.

• are you a sourdough geek like me? add about 200g of discard starter to the final batter for this recipe — it adds to the fluffy goodness and increases the depth of flavor.

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foolproof gluten-free pancakes

These Foolproof Gluten-Free Pancakes are just as fluffy as their gluten containing counterparts. They are simple but decadent, not overly sweet, and perfectly fluffy. These pancakes are thick enough that you could add some fruit or chocolate chips and they will stand up to the challenge.

INGREDIENTS:

• 1 1/3 cups Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 2 eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1/2-1 cup buttermilk OR non-dairy milk + 1-2 teaspoons white vinegar [start with 1/2 cup add more as needed]
• 2 tablespoons avocado oil

INSTRUCTIONS:

1. Begin preheating a cast iron pan to low heat.
2. Combine the flour, baking powder, baking soda and salt in a medium bowl.
3. In a separate bowl, whisk together the eggs, 1/2 cup buttermilk [or non-dairy milk + vinegar] and oil.
4. With a wire whisk, stir wet ingredients into dry ingredients until smooth. Add more buttermilk or non-dairy milk as needed.
5. Let the batter rest for a 5 minutes.
6. Just before ladling in your batter, turn it up to medium–low.
7. Ladle approximately ⅓ cup pancake batter onto cast iron. Flip when bubbly and edges are slightly dry, about 3 - 4 minutes per side. Serve hot with your desired toppings.

*NOTES:

• if you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe

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Fudgy Gluten Free Chocolate Cake with Chocolate Swiss Meringue Buttercream

This Fudgy Gluten Free Chocolate Cake isn't nearly as fussy to make as you might think. Decadent chocolate cake is layered with Chocolate Swiss Meringue Buttercream — the result is a moist cake that keeps well without refrigeration and tastes gorgeous! Jump to recipe.

Listen up friends — I am here to tell you that you don't have to settle for mediocre gluten-free cake.

 Here's the real real: I understand that pretty much every blogger out there with a chocolate cake recipe says that theirs is the best ever, and you know what -- they probably believe it to be true. But I'm just arrogant enough to tell you they're wrong.

This is it. THIS is the most delicious, fudgy, moist, gluten-free chocolate cake out there.

Anyone else in a LOVE-LOVE relationship with cake? I like mine full of flavor and definitely not overly sweet!

My love affair with cake started early. Growing up my mom would make elaborate cakes for my brother and I on our birthdays. In fact, the night before my 3rd birthday party I got caught sitting on the kitchen counter nearly diving head first into my birthday cake -- hands and face covered in frosting. My mom recalls snapping a few photos before bursting out laughing and saying aloud, "I can't blame you!" I'd like to think I would have the same sense of humor for my kiddo after putting in all that hard work.

Over the years, my love for cake has only grown stronger. While others may have stories of growing up in the kitchen at their mom's hip, learning how to bake cakes & cookies -- that was a rare occurrence in my home.

Although my mom was [and still is] a very talented baker, she spent most of my childhood working 2-3 jobs to support our family, which didn't leave much time for baking. Plus, I was preoccupied with ballet and getting perfect grades so I could get out of our tiny town one day.

 What I did pick up from my sweet mama: independence and a kick-ass work ethic, which landed me my first restaurant job at the age of 14 in a cute little bakery & cafe. By 15, I was making croissants, baking cakes, and playing barista. I spent my weekends and summers there throughout high school and fell in love with the process.

I know putting together a layer cake can feel a little daunting, but don't worry friend! This recipe is simple and so very doable.

Some notes for the baker before you get started:

• Mise en place — a French term for "everything in its place" — is not just for the pros. As a home cook, mise en place is about having everything you need before you start cooking and it allows you to focus on the task at hand. Take a moment to organize + measure all your ingredients and gather your tools in advance. When it comes to baking + frosting a cake — it’s all about that mise en place.

• An offset spatula, parchment paper, and nice serrated knife are well worth the investment.

• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.

• If you love baking [or at least, cake-making] like me, consider buying a rotating cake turntable on a pedestal. It’s not essential, but it helps you get that smooth finish quickly and easily. A simple cake carrier will help you transport your cake to the any shindig [I can’t tell you how many times I regretted not having a carrier].

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fudgy gluten free chocolate cake with chocolate swiss meringue buttercream

This Fudgy Gluten Free Chocolate Cake isn't nearly as fussy to make as you might think. Decadent chocolate cake is layered with Chocolate Swiss Meringue Buttercream — the result is a moist cake that keeps well without refrigeration and tastes gorgeous!

INGREDIENTS:

For the cake:

• 1¾ cups Bob's Redmill Gluten Free 1-to-1 Baking Flour [if using another brand of gf flour see note below]
• 1¾ cups sugar
• 1 cup cacao powder
• 1 teaspoons baking soda
• 1 teaspoons baking powder
• 1 teaspoon sea salt
• 3 eggs, room temperature
• ½ cup avocado oil
• 1 tablespoon vanilla extract
• 1 cup full-fat coconut milk [we like Aroy-D or Thai Kitchen]
• 1 cup [strong] hot coffee

For the swiss meringue buttercream:

• 1 1/4 cups sugar
• 5 large egg whites
• 3 sticks unsalted butter [room temperature]
• 9 ounces bittersweet chocolate [melted and cooled]

INSTRUCTIONS:

For the cake layers:

1. Heat the oven to 350 degrees. Prepare two 8-inch cake pans with avocado oil and line the bottom with a parchment round.
2. Combine the sugar, flour, cacao, baking powder, baking soda, and salt in a large bowl. Whisk gently to combine.
3. Whisk together, eggs, oil, vanilla and coconut milk until well combined. Add the egg mixture to the dry ingredients and whisk until smooth.
4. Carefully whisk in the hot coffee. Note: the batter will be runny -- not to worry, it bakes up beautifully!
5. Divide batter evenly among prepared pans and Bake 30 to 35 minutes, rotating pans if necessary, until a cake tester inserted into the center of each cake comes out clean. Let cool in pans set on a cooling rack for 15 minutes, then turn out onto a rack to finish cooling completely.

For the swiss meringue buttercream:

1. Whisk sugar and egg whites in a heatproof mixing bowl. Place over a pot of simmering water and whisk constantly until sugar is completely dissolved, 2 to 3 minutes. Test by rubbing some of the egg white mixture between your fingers -- if you don't feel any sugar granules, it's ready! Remove from heat.
2. With an electric mixer fitted with the whisk attachment, whisk on high speed until cool [test by touching bottom of bowl], 7 to 10 minutes.
3. Switch to the paddle attachment. With mixer on medium-high speed, add softened butter, 2 tablespoons at a time, until combined.
4. Slowly pour in the cooled chocolate and mix until fully combined.
5. Frost the [completely cooled] cake layers as your heart desires!

*NOTES:

• if you're using an alternative brand of gluten free flour make sure it contains xanthan gum, if not add 1 tsp xanthan to the recipe
• Chill your cake layers for at least 2 hours before frosting. Do not attempt to spread frosting onto cake layers that are even remotely warm. Without fail, it will make a mess of your cake and leave you frustrated. Better yet, chill your cake layers overnight in the fridge.
• Troubleshooting with the buttercream: If the buttercream [or your kitchen] seems too warm, stick the bowl in the fridge for a few minutes, then continue beating. If it's too cold, let the frosting warm up to room temperature, then continue beating until it comes together. This can take several minutes, so don't give up!

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Fudgy Gluten-Free Chocolate Cake!

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Ginger Green Smoothie

This Ginger Green Smoothie is made with frozen greens, lemon, fresh ginger, and boosted with moringa, golden flax, maca, and goat milk protein. It’s the perfect not-so-sweet, refreshing green smoothie! Jump to recipe.

You know that phrase “once you know, you can unknow” that I use so often? Smoothies fall into that category for me. When I went into my nutritional therapy program back in 2013 — I was convinced that a green smoothie packed with frozen fruit was one of the healthiest breakfast options in front of me. What I didn’t know? Fruit laden smoothies aren’t necessarily great for someone with a history of blood sugar issues and no matter how lovely the ingredients, if you’re not chewing your food, you’re not releasing salivary amylase [the enzyme that helps you break down carbohydrates and triggers the cascade of digestion].

My favorite smoothie hack? Add some crunchy goodness to the top of your smoothie that compliment the flavor and take a few bites before you dive in with your reusable straw! My favorite cruncheis for this ginger green smoothie are sliced blanched almonds and hemp seeds!

This Ginger Green Smoothie is the first smoothie recipe I tackled when this new Vitamix hit my doorstep and it’s been on repeat ever since! It’s super refreshing + detoxifying and packed with protein. With my family history of blood sugar + metabolic issues, I always opt for a low sugar option. Fruit-laden smoothies tend to spike my blood sugar and leave me feeling like dirt — so you best believe this recipe is packed with healthy fat, fiber, and protein to support digestion + blood sugar balance.

I boosted the nutrient density of this smoothie by adding pasture-raised goat whey protein [a mouthful, I know], gelatinized maca, golden flax, and moringa. I personally don’t tolerate traditional cow’s milk whey protein but I do really well with goat milk whey protein and it’s packed with amino acids for cellular repair + growth and glutathione production.

The moringa plant is native to Africa & Asia and it’s an excellent source of Vitamin A, Potassium, Calcium, and Vitamin C. It’s also a powerful antioxidant, anti-inflammatory, protects & nourishes skin, and slows aging. Note: Moringa can have laxative effects in large quantities, so don’t overdo it in this smoothie!

My tips for thick, creamy, and well-balanced smoothies:

• Use a high power blender! If you’ve never owned a high power blending like a Vitamix — you truly don’t know what you’re missing. It has truly transformed the texture of my smoothies and made blending so much more efficient. I have the Explorian E320 from Costco — it’s a great, budget-friendly option for those of us who don’t want to spend $700+ on our first high-speed blender and it comes with a 7-year warranty.

• For easier blending, start with your liquid, then add frozen veggies & fruit, then finish with boosts, powders, and fiber.

• Add some healthy fat and a complete protein to create a balanced meal — I like this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra. Collagen, however good for your hair, skin, and gut is more of a nutrient boost than a complete protein since it doesn’t have a full amino acid profile.

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GINGER GREEN SMOOTHIE

This Ginger Green Smoothie is made with frozen greens, lemon, fresh ginger, and boosted with moringa, golden flax, maca, and goat milk protein. It’s the perfect not-so-sweet, refreshing green smoothie!

INGREDIENTS:

• 1½- 2 cups unsweetened almond milk (or other non-dairy milk)*

• juice of 1/2 lemon

• ½ frozen banana* OR 3-4 drops stevia extra & 4 ice cubes

• 1 cup frozen chopped greens like spinach or kale

• 1 inch peeled fresh ginger, chopped

• 2 scoops Mt. Capra Goat Whey Protein or protein of choice

• 1 tablespoon ground flaxseed

• 1 teaspoon maca

• pinch of sea salt

• sprinkle with sliced blanched almonds & hemp seeds

INSTRUCTIONS:

1. Starting with the almond milk + lemon juice first, add all of the ingredients to your high speed blender.
2. Blend until smooth and creamy — this may take a moment, so be patient!
3. Pour into your favorite bowl or cup, top with sliced blanched almonds & hemp seeds, and enjoy!

*NOTES:

• Start with 1½ cup milk (if using frozen bananas) and increase as needed.
• If you don't have frozen bananas on hand, just use fresh bananas, 4 ice cubes and about 1 cup almond milk instead, adding more as needed.
• I use this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Ginger Green Smoothie!

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Roasted Cauliflower Hummus

This Roasted Cauliflower Hummus is every bit as smooth, creamy, and flavorful as the real deal. It’s also keto-friendly and a fantastic way to sneak more veggies into your day. Jump to recipe.

Cauliflower has taken many false forms over the years as we attempt to “low-carb” everything to death. Most folks are just tired of hearing yet another way they can manipulate the vegetable into being something it’s not. One of the reasons cauliflower is beloved by many is how versatile it really is but let’s be honest — cauliflower is a lousy substitute for mashed potatoes and an even lousier substitute for pizza crust [don’t even get me started].  

While I may not get the cauliflower craze, here’s what I do get — navigating food intolerances. Which, for me, include legumes and garlic. Yep, I said it. Let us all grieve together…

My conundrum? I love hummus — my college roommate got me hooked on it many years ago after she returned from a trip to Israel. We’d pop over to her place for a snack in between classes and she’d spread hummus on bread and top it with cheese and place it in the toaster oven until the cheese was just melted. I have no idea what she called it, but it was damn delicious.

When I figured out my food intolerances many years ago, I realized hummus and I would have to part ways and to say their was a mourning process would be an understatement. Enter cauliflower.

This Roasted Cauliflower Hummus is a cauliflower cameo I can get into.

It’s not weird to dip your vegetables in vegetables right? I hope not, because this dip is every bit as smooth, creamy, and flavorful as the real deal.

You’ll notice the ingredients list in this roasted cauliflower hummus are very similar to traditional hummus — including lemon juice, tahini, olive oil, and salt. It’s as simple as replacing the chickpeas with the roasted cauliflower and adding a little extra punch with one of my favorite seasonings - za’atar.

If you aren’t familiar, za’atar is a Middle Eastern Spice mixture made up of thyme, oregano, sesame seeds, sumac, and sea salt. It’s fragrant, herbal, and tangy — and you’re going to want to put it on everything. I picked up this za’atar blend from Amazon since it’s not available at my local grocery store but you can also make a batch yourself by combining:

• 2 tablespoons ground thyme [if using regular dried thyme, double the amount]

• 2 tablespoons toasted sesame seeds

• 2 teaspoons sumac

• 1/2 teaspoon coarse salt

Store in an airtight container.

My tips for smooth & creamy hummus:

• Use a high power blender! If you’ve never owned a high power blending like a Vitamix — you truly don’t know what you’re missing. I have the Explorian E320 from Costco — it’s a great, budget-friendly option for those of us who don’t want to spend $700+ on our first high-speed blender and it comes with a 7-year warranty.

• For easier blending, start with liquid then add everything else.

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roasted cauliflower hummus

This Roasted Cauliflower Hummus is every bit as smooth, creamy, and flavorful as the real deal. It’s also keto-friendly and a fantastic way to sneak more veggies into your day.

INGREDIENTS:

• 1 medium head cauliflower, broken into small pieces
• 1/4 cup olive oil
• 1 tablespoon za'atar
• 2 teaspoons coarse sea salt, divided
• 2 green onions
• 1/3 cup tahini
• juice of 1 lemon
• 1/2-1 cup water
• parsley, olive oil, and za'atar for garnish
• crackers or flat bread and fresh veggies for serving

INSTRUCTIONS:

1. Preheat oven to 400 degrees. Place cauliflower on sheet pan, drizzle with 1/4 cup olive oil, top with za'atar, and 1 teaspoon sea salt and toss to combine. [I know this seems like a lot of oil but trust me - the oil will soak up all of the roasted cauliflower bits and seasonings.]

2. Roast for 25 minutes, stirring halfway through. Remove from oven and cool.

3. Pour 1/2 cup water into a high speed blender or food processor. Then add roasted cauliflower [make sure to pour in all that glorious olive oil], green onions, tahini, lemon juice, remiaining salt. Blend on high until smooth and creamy. Add water as needed for a thinner consistency or if it's not blending easily.

4. Transfer to a serving bowl and garnish with olive oil, za'atar, and chopped parsley. Serve with crackers or flatbread and fresh veggies.

NOTES:

• Start with 1/2 cup water and increase as needed to reach your desired consistency.

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make our Roasted Cauliflower Hummus!

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Boosted Tahini Espresso Smoothie

This Boosted Tahini Espresso Smoothie is made with banana, cacao, tahini and boosted with maca, collagen, mushroom coffee. Not only is this smoothie packed with nutrients, it’s thick enough to eat with a spoon! Jump to recipe.

You know that phrase “once you know, you can unknow” that I use so often? Smoothies fall into that category for me. When I went into my nutritional therapy program back in 2013 — I was convinced that a green smoothie packed with frozen fruit was one of the healthiest breakfast options in front of me. What I didn’t know? Fruit laden smoothies aren’t necessarily great for someone with a history of blood sugar issues and no matter how lovely the ingredients, if you’re not chewing your food, you’re not releasing salivary amylase [the enzyme that helps you break down carbohydrates and triggers the cascade of digestion].

My favorite smoothie hack? Add some crunchy goodness to the top of your smoothie that compliment the flavor and take a few bites before you dive in with your reusable straw!

This Boosted Tahini Espresso Smoothie has all the flavor you’d expect without a ton of sugar. With my family history of blood sugar + metabolic issues, I always opt for a low sugar option. Fruit-laden smoothies tend to spike my blood sugar and leave me feeling like dirt — so you best believe this recipe is packed with healthy fat, fiber, and protein to support digestion + blood sugar balance.

I boosted the nutrient density of this smoothie by adding raw cacao, gelatinized maca, Vital Proteins Collagen Peptides, beef protein isolate and Four Sigmatic Mushroom Coffee! This particular mushroom coffee blend from Four Sigmatic has Lion's Mane and Chaga as well as the high quality shade-grown coffee and rhodiola.

My tips for thick, creamy, and well-balanced smoothies:

• Use a high power blender! If you’ve never owned a high power blending like a Vitamix — you truly don’t know what you’re missing. It has truly transformed the texture of my smoothies and made blending so much more efficient. I have the Explorian E320 from Costco — it’s a great, budget-friendly option for those of us who don’t want to spend $700+ on our first high-speed blender and it comes with a 7-year warranty.

• For easier blending, start with your liquid, then add frozen veggies & fruit, then finish with boosts, powders, and fiber.

• Add some healthy fat and a complete protein to create a balanced meal — I like this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra. Collagen, however good for your hair, skin, and gut is more of a nutrient boost than a complete protein since it doesn’t have a full amino acid profile.

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BOOSTED TAHINI ESPRESSO SMOOTHIE

This Boosted Tahini Espresso Smoothie is made with banana, cacao, tahini and boosted with maca, collagen, mushroom coffee. Not only is this smoothie packed with nutrients, it’s thick enough to eat with a spoon!

INGREDIENTS:

• ¾- 1 cups unsweetened almond milk (or other non-dairy milk)*

• ½ frozen banana* OR 3-4 drops stevia extract & 4 ice cubes

• 1 cup frozen riced cauliflower (or frozen zucchini)

• 1 tablespoon raw cacao or unsweetened cocoa powder

• 1 packet four stigmatic mushroom coffee (lions make & chaga) or 2 teaspoons espresso powder

• 1 scoop Vital Proteins Collagen Peptides

• 2 scoops protein powder of choice

• 2 tablespoons tahini

• 1 tablespoon ground flaxseed

• 1 teaspoon maca

• pinch of sea salt

• sprinkle with cacao nibs & toasted sesame seeds

INSTRUCTIONS:

1. Starting with the almond milk first, add all of the ingredients to your high speed blender.
2. Blend until smooth and creamy — this may take a moment, so be patient!
3. Pour into your favorite bowl or cup, top with cacao nibs and sesame seeds, and enjoy!

*NOTES:

• Start with ¾ cup milk (if using frozen bananas) and increase as needed.
• If you don't have frozen bananas on hand, just use fresh bananas, 4 ice cubes and about 1 cup almond milk instead, adding more as needed.
• I use this grass-fed beef protein isolate from Equip Foods and this pasture-raised goat whey protein from Mt. Capra

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Boosted Tahini Espresso Smoothie!

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Chocolate Orange Pots de Crème

These Chocolate Orange Pots de Crème are one of my favorite ultra-fancy desserts that always impress a crowd and are so easy to make ahead. Don’t shy away from this gem! It’s simple -- just don’t rush the process. Jump to recipe.

When I put out my first dessert menu as a pastry chef -- these little beauties were the first thing I dreamed up and from that day forward -- I wasn't allowed to take them off the menu without a detailed explanation of why and an exact date when they'd return to all of our patrons.

The idea came to me one day when I was reminiscing over noshing on Terry's Chocolate Oranges during the holidays with my family over the years. They are a delicious combination of chocolate with a hint of orange oil and as if they couldn’t get any better, they came in “segments”, shaped just like a real orange [which for 7-year-old Cassie was the stuff of dreams]. The tradition in our family was to open one on Christmas Eve -- my brother would always volunteer to hit the top and the chocolate orange ball would fall into sections for all of us to enjoy.

Chocolate + Orange have a special place in my heart. It feels like Christmas. Like family. ⠀

This recipe is for my SERIOUS chocolate-lovers. Chocolate Pot de Crème is super-rich, decadent French take on chocolate pudding that will make you feel like a culinary boss at any holiday gathering. This dairy-free version is a mix of full-fat coconut milk, bittersweet chocolate, egg yolks that is scented with orange. Make sure to finish these with some fresh whipped cream, whipped coconut cream, or my favorite -- Coyo Coconut Yogurt.
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Don’t shy away from this gem. It’s simple -- just don’t rush the process. In fact, pots de creme is one of my favorite ultra-fancy desserts that always impress a crowd and are so easy to make ahead. Hellooooooo easy entertaining! Plus — whisking egg yolks and sugar, tempering the mixture with warm coconut milk and chocolate is seriously as romantic as is sounds.

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chocolate orange pots de crème

These Chocolate Orange Pots de Crème are one of my favorite ultra-fancy desserts that always impress a crowd and are so easy to make ahead. Don’t shy away from this gem! It’s simple -- just don’t rush the process.

Here’s what you’ll need to make four 4-ounce servings:

INGREDIENTS:

For the pots de crème:

• 9 ounces dark chocolate [at least 70% cacao], finely chopped
• 1 [14-ounces] full-fat coconut milk
• 2 large egg yolks
• ⅛ teaspoon vanila bean paste (about 1/2-1 vanilla bean)
• ⅛ teaspoon kosher salt
• 1 teaspoon gran marnier
• 1 teaspoon finely grated orange peel
• 1 tablespoon maple syrup

For the candied orange peel:

• 1 orange
• 1 cup sugar, divided
• ¾ cup water

For the whipped topping:

• 1 [14-ounce] can full-fat coconut milk, chilled overnight in the refrigerator
• organic sugar, to taste [optional]

INSTRUCTIONS:

For the pots de creme:

1. Place the chocolate in a medium bowl and set aside.
2. In a medium saucepan, add the can of coconut milk, egg yolks, vanilla bean paste, kosher salt, Gran Marnier, grated orange peel and maple syrup. Whisk until thoroughly combined.
3. Heat the mixture over medium-low heat, stirring continually until it thickens and forms a smooth custard that coats the back of a wooden spoon (about 10 to 15 minutes).
4. Watch the custard very closely to avoid overcooking it. You want the custard to steam but don't allow it to simmer or boil. Remember: Steaming is good, but simmering and boiling are bad. The custard should be about 175°F [80°C] when it's ready [you don't have to use a thermometer here but it can't hurt!].
5. When the custard is ready, take the pot off the heat. Position a fine mesh sieve over the bowl of chocolate, and pour the custard through to catch the orange peel and any lumps that may have formed.
6. Let the chocolate and custard mixture sit for 5-6 minutes so the warm custard has time to melt the chocolate completely.
7. Gently fold the melted chocolate into the custard base [if you stir too quickly, the chocolate can get grainy].
8. Once the mixture is fully combined and smooth, divide evenly into four 4-ounce coffee cups or ramekins and cool to room temperature.
9. Cover the cups with foil and chill in fridge for at least 4 hours.

For the candied orange peel:

1. Using a vegetable peeler, remove the orange part of peel [avoiding the white pith] from the orange in long strips. Cut the pieces lengthwise into 1/8-inch-wide strips.
2. Combine 3/4 cup sugar and 3/4 cup water in a small, heavy saucepan over medium-low heat and stir until sugar dissolves.
3. Bring to a boil. Reduce heat and simmer 2 minutes. Add orange peel and simmer for 15 minutes.
4. Place remaining 1/4 cup sugar in a small bowl. Using a slotted spoon, remove orange peel strips from the syrup and transfer to the bowl of sugar. Toss to coat. Cool, tossing occasionally. Cover bowl [let the orange peel hang out in the bowl of sugar] and let stand at room temperature overnight. Can be made 2 days ahead -- just make sure to keep them covered!

For the whipped coconut cream:

1. When you’re ready to serve, remove the chilled can of coconut milk from the fridge.
2. Carefully spoon out the thick layer of solidified coconut cream on the top, avoiding the watery part at the bottom of the can.
3. Toss the coconut cream and sugar into a chilled bowl and mix using a hand mixer until fluffy.
4. For serving, spoon a generous amount of the whipped coconut cream onto each cup – or if you’re feeling adventurous, some Coyo Coconut Yogurt.
5. Top with candied orange peel and wow everyone with your fancy dessert skills!

NOTES:

• This recipes works beautifully every single time -- as long as you don't rush the process! Be patient through each step and you're there!
• If you prefer to stretch this into smaller portions [it's seriously rich so it will definitely work to do so!] you can divide the chocoalte custard among eight 2-ounce ramekins or espresso cups.
• If you tolerate dairy just fine you can replace the whipped coconut cream with fresh whipped cream.

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make these Chocolate Orange Pots de Crème!

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Velvety Celery Root Puree

This Velvety Celery Root Puree is a gorgeous alternative to mashed potatoes and just happens to be bit lower in carbs. It’s silky smooth and full of nuanced flavor. I love serving it with my Instant Pot Balsamic Roast Beef! Jump to recipe.

CELERY ROOT. The unsung vegetable. When we had our first CSA share a few years ago, I was honestly a little stumped at this ugly duckling tucked away in my basket.

What I did know about celery root was that it stored well at cool temperatures. So I proceeded to stash it away in my fridge and forgot about it for a solid 5 weeks before it was time to cook everything in the fridge because I couldn’t be bothered to go to the store.

Celery root [ also called celeriac] has a surprisingly refreshing flavor. It’s like parsley, celery, and potatoes came together and had a delicious but very ugly little baby. For celery root newbies, celery root is a variety of celery grown specifically for its root. It does taste like celery but it’s flavor is considerably mild in comparison.

The real real: sometimes my best recipes come from being forced to get acquainted with a new ingredient — this recipe for Velvety Celery Root Puree is no exception.

Listen — I know most everyone loves mashed potatoes, but this Velvetly Celery Root Puree is a worthy competitor in my book. It’s silky & flavorful and presents a great lower-carb option to traditional mashed potatoes.

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velvety celery root puree

This Velvety Celery Root Puree is a gorgeous alternative to mashed potatoes and just happens to be bit lower in carbs. It’s silky smooth and full of nuanced flavor.

INGREDIENTS:

• 1 tablespoon olive oil
• 1 small shallot, peeled & diced
• 6 cups celery root, peeled and diced into ½ inch cubes
• 1 ¾ cups full-fat coconut milk
• 1 sprig thyme
• ½-¾ teaspoon sea salt
• ½ teaspoon fresh ground pepper

INSTRUCTIONS:

1. Heat the olive oil in a 4-quart pot on medium heat and sweat the shallots for 2-3 minutes, until translucent. Add the chopped celery root, coconut milk, thyme, 1/2 teaspoon salt and pepper. Bring to a boil, then reduce the heat to low, cover and simmer for 15-20 minutes or until celery root is fork tender.
2. Remove pot from the heat and discard thyme step. Use an immersion blender to puree the celery root mixture until silky smooth [or carefully pour the ingredients into a high-powered blender to puree].
3. Season with remaining ¼ teaspoon sea salt to taste. Cover the pot to keep warm until ready to serve.

NOTES:

• top with a generous amount of ghee/butter [pictured here] or serve alongside this gorgeous Instant Pot Balsamic Roast Beef.

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Velvety Celery Root Puree!

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Sausage Egg Bites with Chimichurri

These Sausage Egg Bites with Chimichurri are my favorite go-to fat & protein filled breakfast! They are keto + paleo friendly and you can make them ahead of time and reheat them in the morning for a quick breakfast. Jump to recipe.

One of the biggest struggles for our family is getting in a nourishing + filling breakfast before heading out the door, so I’m all about having some options pre-prepped and ready to reheat in the morning. I make these Sausage Egg Bites on Sundays and we use them for weekday mornings — they are delicious, convenient and portable.

This recipe is a step up from your normal sausage & egg cups — instead of mixing all the ingredients together you maintain the taste and integrity [yes I said integrity!] of the whole egg and the sausage. The chimichurri — while optional — really elevates these Sausage Egg Bites. I’ve also served these at many a brunch gathering and they are a hit! Bonus — they are easy to make ahead so I can enjoy my company instead of being stuck in the kitchen.

The chimichurri sauce really makes this recipe! Chimichurri is a traditional Latin American condiment made of parsley, lemon juice, and olive oil that brings brightness to any dish -- especially for these rich + decadent sausage egg bites! And while you can technically leave it off to make this recipe even simpler...I'd think twice before doing that!

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sausage egg bites with chimichurri

These Sausage Egg Bites with Chimichurri are my favorite go-to fat & protein filled breakfast! They are keto + paleo friendly and you can make them ahead of time and reheat them in the morning for a quick breakfast.

INGREDIENTS:

For the egg bites:

• 1 pounds breakfast sausage
• 6 eggs
• 1 green onion
• sea salt to taste

For the chimichurri:

• 1 cup flat leaf parsley [1 bunch]
• 4 green onions, chopped [white section included]
• 1 lemon, juiced
• ¼ cup extra virgin olive oil
• ¼ cup avocado oil
• 1 tsp sea salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes

INSTRUCTIONS:

For the egg bites:

1. Preheat oven to 350°F.
2. Divide the sausage into 6 portions, and place each into its own individual ramekin. Use your hands to push the sausage around the bottom and up the sides of the ramekin, creating a “crust” for the egg to bake in.
3. Crack an egg into each sausage crust. For a scrambled variation, whisk the eggs before pouring in.
4. Top with a sprinkle of salt and a few slices of green onion.
5. Bake until the eggs are set, about 30 minutes.

For the chimichurri:

1. Thoroughly rinse parsley and remove leaves from stems.
2. In a food processor or high speed blender or food processor, combine parsley, olive oil, avocado oil, green onions, and lemon juice.
3. Add salt, pepper, and red pepper flakes and pulse gently until combined.
4. Reserve ½ cup to drizzle over sausage egg bites after cooled. Store remainder in the refrigerator for another use*.

NOTES:

• chimichurri is delicous on grilled meat & roasted vegetables, served over tacos, and makes a tasty salad dressing

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Instant Pot Balsamic Roast Beef

This juicy, tender Instant Pot Balsamic Roast Beef is the perfect Sunday night meal. Top it off with a simple pan sauce made right in the Instant Pot and instantly elevate your meal with little effort. Jump to recipe.

I have a serious foodie confession to make — I loath pot roast. Like really really hate it.

Like most Americans, I grew up eating pot roast almost weekly and while my mom is an incredible cook, I could not get myself to like it. The vegetables were soft, the meat was dry & stringy and the gravy tasted more sweet than savory.

My husband however, puts pot roast on his short list of childhood favorites [alongside boxed scalloped potatoes, cue face palm]. After about three years of marriage, my husband asked my why I never made pot roast — after all I was a budding chef and it’s such a classic dish. My explanation: I REALLY HATE IT. I had eaten too many mushy carrots and endured far too many servings of dry meat. I know a lot of folks swear that you can’t screw up pot roast, but I promise you really can.

What I’ve learned over the years: there is a right way to cook pot roast. You’ve got to use the right roast and make sure you brown it. Use wine or balsamic vinegar to deglaze the pan and please [I beg you] don’t cook the vegetables for too long!

Cue my Instant Pot Balsamic Roast Beef — although this isn’t a true pot roast recipe, I created it on my quest to do pot roast right and it’s since become a staple in our household during the fall and winter months. It all started when I made a perfect roast in my dutch oven and deglazed the pan with balsamic vinegar and coconut aminos. The result was a tangy, deeply savory gravy that left us licking the pan after dinner and wondering where our leftovers for the next day had gone.

This is the perfect Sunday night meal that you don’t have to babysit for hours in the oven. It’s ready in just 90 minutes in the Instant Pot and renders an incredible gravy full of flavor. Serve it with roasted vegetables [roasted radicchio + onions pictured here] and this Velvety Celery Root Puree.

Cooking Tips:

• Remember — the kind of roast you use matters! Use a collagen-rich chuck roast with some fat on it, bone-in if you can. DO NOT use a lean roast like bottom or top round, this will product a dry, stringy roast. My favorite is a 7-bone roast — it’s not always easy to find but it doesn’t hurt to ask your butcher.

• If your pot roast isn’t tender enough after 90 minutes [and after the pressure drops naturally], cook it for another 10-15 minutes under high pressure or until a fork pierces the meat easily. Chuck roast is a forgiving cut, and it actually gets more tender with additional cooking time.

• Reducing the liquid into a sauce takes a little extra time but it’s well worth it. Plus you can make the gravy right in the Instant Pot which saves you from cleaning yet another to dish.

• This roast beef freezes well but make sure to include some of the cooking liquid or gravy with the meat when storing.

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instant pot balsamic roast beef

This juicy, tender Instant Pot Balsamic Roast Beef is the perfect Sunday night meal. Top it off with a simple pan sauce made right in the Instant Pot and instantly elevate your meal with little effort.

INGREDIENTS:

• 1 (3-4 pound) bone-in beef roast (we prefer a 7-bone roast)
• 2 cups beef bone broth
• ½ cup balsamic vinegar
• 1 tablespoon gluten free worcestershire sauce
• 2 tablespoons coconut aminos or tamari
• ½ teaspoon red pepper flakes
• 1 shallot, peeled & halved
• 3 sprigs rosemary or thyme
• 3 teaspoons kosher salt, split
• 2 tablespoons ghee

INSTRUCTIONS:

For the roast:

1. Pat the roast dry with paper towels, and season it with 2 teaspoons kosher salt and a few generous grinds of pepper.
2. Press the “Sauté” button on your Instant Pot and add 1 tablespoon of ghee. Once the ghee is melted, sear the roast evenly, about 3 minutes per side [you can skip this step if you're in a hurry - it will still taste amazing!].
3. Add the bone broth, worcestershire sauce, coconut aminos, red pepper flakes, shallot, rosemary and addition teaspoon of salt.
4. Lock the lid. Make sure the valve on the lid is in the sealed position. Press “Manual” or “Pressure Cook” and set the cooking time to 90 minutes under high pressure.
5. Allow the pressure to drop naturally [this takes about 20 minutes]. Remove lid and poke with a fork to make sure it’s fork-tender. If the meat is still tough, cook under high pressure for another 10-15 minutes and let the pressure drop naturally.
6. Once the roast beef is fork tender, remove from Instant Pot and lightly tent with foil in a serving dish.
7. Shred meat gently with two forks [you want some larger pieces for serving].

For the sauce:

1. Skim the fat off the top of the cooking liquid, if desired. Discard the rosemary and shallot.
2. Press the “Sauté” button on your Instant Pot and bring the cooking liquid to a simmer.
3. In a small bowl, combine 2 tablespoons of potato starch with 2-3 tablespoons of cold water and stir until smooth. This is your slurry.
4. Whisk the slurry into the hot, simmering liquid and simmer sauce is thickened. If the sauce doesn't thicken right away - assemble another slurry and repeat this process [different roast cuts result in varying levels of liquid].
5. Ladel desired amount* of gravy over the shredded roast beef and serve.

NOTES:

• *This recipe makes quite a bit of gravy. Store any remaining gravy in an airtight container in the refrigerator or freezer. This gravy is so packed with flavor that I like to use it as a flavor booster in sauces and soups like a demi. You can freeze it in ice cube form and use only the amount you need!

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Don't forget to tag us @thenorthwestkitchen on Instagram when you make this Instant Pot Balsamic Roast Beef!

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