The Pioneer Woman Tasty Kitchen
Avatar of Erica Lea

Ramen Noodle Soup

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

When we were kids, we loved packaged ramen. Mom would try to make it herself, but we weren’t fooled: Nothing could live up to the MSG-laden packets. 

Fast forward a few years and my taste in food has changed a bit. Don’t get me wrong, I still enjoy an occasional pre-packaged ramen for a guilty snack. But it hurts me to know how many icky ingredients I’m consuming.

Then one day my sisters made traditional ramen from scratch. It opened my eyes to the idea that perhaps the humble ramen could be a delicious meal. 

To my surprise, I was able to make a soup that was as good (or better!) than the little processed version I remembered from my childhood. If you put in a little extra effort, you’ll be surprised at the complexity of the flavors of this Ramen Noodle Soup from Tasty Kitchen member Justine. With the eggs and sausage for protein it’s definitely a filling, satisfying supper.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Here’s everything you’ll need to make the ramen: olive oil, onion, carrots, celery, garlic, parsley, salt and pepper, beef broth (I made mine from scratch), Sriracha (or any hot sauce you prefer), soy sauce, eggs, Italian sausage links (I made my own), ramen (or another Asian-style noodle), eggs, and green onions.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Begin by chopping up your onions, celery and carrots.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Heat the olive oil in a Dutch oven (or a big soup pot) over medium heat.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Once the oil is hot, add your veggies.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Give it a good stir.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Add the salt …

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

And pepper. Cook, stirring every once in a while, until everything is nice and tender.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Meanwhile, cook your sausages until no longer pink.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Chop up the parsley and garlic.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Once the veggies in the pot are soft, add the parsley …

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

And the garlic. Cook for a couple more minutes. 

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Add the beef broth, water (I just used more broth in place of the water) …

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

And soy sauce. Stir and bring to a boil. Lower the heat so the soup is just simmering and simmer for 20 minutes.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Add the Sriracha …

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Cooked sausages …

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

And noodles. Boil until the noodles are cooked to your preferred softness. Taste and adjust the seasonings if necessary. Boil up some eggs to your preferred doneness (I like mine soft boiled, or about 7 minutes).

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Serve up a big bowl with lots of sausage and an egg and green onions for garnish. Chopsticks optional (don’t make fun of my chopstick skills, or lack thereof).

Note: My sister and I thought this was the bomb-diggity, but our husbands thought it was too spicy. If you don’t like your ramen with any heat, you may want to scale back on or leave out the hot sauce.

 
 
 
Tasty Kitchen Blog: Ramen Noodle Soup. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Justine Sulia of Cooking and Beer.

Thank you so much to Justine for sharing this awesome soup with us. Make sure to stop by her blog Cooking & Beer for more recipes. Her Asian Wings look particularly yummy.

 
 

Printable Recipe

Ramen Noodle Soup

See the full recipe post on Justine Sulia (Cooking and Beer)’s site!
5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

6

Description

This soup brings the subtle flavors of Asian cuisine and wholesome warmth into one great recipe!

Ingredients

  • 3 Tablespoons Olive Oil
  • 1 whole Large Onion, Diced
  • 3 whole Medium-sized Carrots, Diced
  • 2 stalks Celery, Diced
  • 1 teaspoon Salt + More As Needed
  • 1 teaspoon Pepper + More As Needed
  • 3 cloves Garlic, Minced
  • ¼ cups Fresh Parsley, Chopped + More For Garnish
  • 4 cups Low Sodium Beef Broth
  • 1 cup Water
  • 3 Tablespoons Soy Sauce
  • 2 teaspoons Sriracha
  • ½ pounds Asian-style Noodles Or Ramen
  • 3 whole Italian Sausage Links, Fully Cooked And Sliced
  • 4 whole Hard Boiled Eggs For Garnish
  • ¼ cups Green Onions, Chopped For Garnish

Preparation Instructions

In a 5-quart Dutch oven, heat the oil over medium heat. Add the onion, carrots and celery. Season with salt and pepper and cook until tender, about 8 minutes. Add the garlic and the parsley and cook for another 2 minutes or until you begin to smell the garlic. Now, add the beef broth, water and soy sauce. Stir to combine. Bring to a boil then lower the heat to simmer and cook for 20 minutes.

Add the Sriracha, noodles, and sausage and continue to simmer until the noodles are al dente, about 6-7 minutes (or according to package instructions for al dente). Adjust the seasoning by adding more salt, pepper and/or Sriracha.

Serve hot and garnish with hard-boiled eggs, green onions and parsley. Enjoy!

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up. She also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

Avatar of Erica Lea

Pumpkin Cinnamon Roll Scones

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

 
Everything about these scones just screams fall. What could be cozier than a steamy cup of tea shared with your sister, accompanied by a pumpkin scone filled with warm, cinnamony goodness and a maple glaze.

Just as I finished photographing these lovely Pumpkin Cinnamon Roll Scones (brought to us by the amazing Erin), my sister and her little girls stopped outside our door on an ATV. It was a chilly day, so of course I invited them in for a spot of tea, even though my house was a mess from baking. I put a kettle of water on to boil and we settled in for a chat. We agreed that these were some of the best scones we’d ever tasted—so soft and tender.

Let me show you how to make them:

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Here’s everything you’ll need: flour (I used spelt and all-purpose), baking powder, baking soda, salt, butter, egg, maple syrup, pumpkin puree, buttermilk (I used a combination of sour cream and cream), cinnamon, powdered sugar and milk (I used cream).

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Begin by prepping your butter: cut it into small cubes. Now it’s ready for cutting into the flour.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Line a baking sheet with parchment paper and preheat your oven.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Whisk together the dry ingredients: flour, baking powder, baking soda and salt.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Cut the butter into the dry ingredients using a pastry cutter, two knives, a fork, your fingers … you get the picture.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

You want the butter to be in little pea-sized pieces. Like this.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Place the white of your egg into a medium bowl. Save the yolk for later.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Add the maple syrup …

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Pumpkin puree …

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

And buttermilk. Stir.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Add this mixture to the flour/butter mixture.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Stir just until the dough pulls together.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Like this.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Scrape the dough onto a flour surface and pat into a 20×8-inch rectangle (I made a half recipe, so mine was 10×4).

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Mix together the melted butter, maple syrup and cinnamon.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Pour about half of this mixture over the dough …

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

And brush with a pastry brush evenly across the dough.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Roll up the dough lengthwise like you would cinnamon rolls.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Isn’t that pretty?

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Flatten the dough slightly by patting it into a rectangle that stands about 1-1/2 inches high.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Cut the log into triangles.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Now to make the egg/cinnamon wash, add the egg yolk to the remaining filling.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Brush over the tops of the scones.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Bake in your preheated oven until nice and golden.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Meanwhile, whisk together the icing ingredients: powdered sugar, maple syrup and cream or milk if needed.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Once the scones have cooled slightly, drizzle them with the maple glaze.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

Admire how pretty your fresh-baked scones are and serve with butter and a warm cup of tea.

 
 
 
Tasty Kitchen Blog: Pumpkin Cinnamon Roll Scones. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Erin of Naturally Ella.

 
Notes:
1. The pumpkin flavor is definitely not overpowering in these scones. In fact, I could barely taste it. But I suspect that the puree had something to do with how soft and tender these scones were.
2. I thought perhaps the dough could have used a little more sweetener. Next time I might add a tablespoon or two of evaporated cane juice.

 
Many thanks to Erin for sharing this brilliant recipe with us! Make sure to check out her blog, Naturally Ella, where she shares recipes with a seasonal, healthy focus. This Chocolate Cake with a Peanut Butter Glaze looks particularly scrumptious.

 
 

Printable Recipe

Pumpkin Cinnamon Roll Scones

See the full recipe post on Erin’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 12

12

Description

A delicious fall scone that’s full of pumpkin and cinnamon!

Ingredients

  • 3 cups Whole Wheat Pastry Flour
  • 2 Tablespoons Baking Powder
  • ½ teaspoons Baking Soda
  • 1 teaspoon Salt
  • 14 Tablespoons Butter, Divided
  • 2  Egg Whites
  • 4 Tablespoons Maple Syrup, Divided
  • ¾ cups Pumpkin Puree
  • ¼ cups Buttermilk
  • 1 Tablespoon Cinnamon
  • 2  Egg Yolks
  • ½ cups Powdered Sugar
  • 2 Tablespoons Milk

Preparation Instructions

Preheat oven to 425ºF and cover a sheet tray in parchment paper (or a reusable Silpat mat).

In a large bowl, sift together all the dry ingredients. Cut in 12 tablespoons of butter (using pastry blender, two knives, or my favorite—your hands) until butter is in little pea size pieces. In a smaller bowl, whisk together egg white, 2 tablespoons of maple syrup, pumpkin, and buttermilk. Stir into dry ingredients until dough pulls together.

Scoop out onto a floured surface and carefully pat dough into a rough 20×8 rectangle. Melt the remaining 2 tablespoons butter and combine with 1 tablespoon maple syrup, and cinnamon. Brush about half onto the rectangle. Starting with the end closest to you, roll the dough (like you would a cinnamon roll).

Once you have a round log, carefully shape into a rectangle log that stands about 1 1/2″ high and that has a width of about 3″. Cut log in half and divide each half into six triangles.

Whisk together any remaining filling mixture with egg yolks. This gives you a nice golden color on the scones. Place on the baking tray, brush with the butter/egg mixture.

Bake for 12-15 minutes or until the scone has a harder outer shell and has browned. Remove from the oven and let cool slightly before icing.

To make icing, combine powdered sugar and remaining 1 tablespoon of maple syrup. Add milk if it’s too thick or powdered sugar if it’s too thin. You want to reach a thick yet pourable consistency. Drizzle glaze over the scones.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up. She also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

Avatar of Erica Lea

Blackberry Cobbler Bars

Posted by in Baking, Step-by-Step Recipes

Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

 
Raise your hand if you love cobblers!

Warm fruit surrounded by a cake or cookie-like topping accompanied by good-quality ice cream. I’ll have that any night of the week. Or for breakfast. Or lunch. Or a snack. Yeah, I’m a bit obsessed.

These Blackberry Cobbler Bars, brought to us by TK member Amber, is a delicious way to use those blackberries that you see around the grocery store this time of year. Confession: I had never baked with blackberries until I made this cobbler. This was a wonderful introduction. 

Let me show you how to make it for yourself (and for your friends, if you decide to share):

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Here are all of the ingredients that you’ll need: flour, sugar, salt, butter, eggs, brown sugar, sour cream, an orange, vanilla extract and (of course) blackberries.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Begin by cutting your (cold!) butter into cubes. Then put it back into the refrigerator to chill while you work on the rest of the cobbler.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Wash and drain your blackberries. 

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

In a medium bowl, whisk together the dry ingredients for the topping: flour, sugar and salt.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Throw in the chilled butter cubes and toss to coat with flour.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Cut the butter into the dry ingredients with a pastry cutter, two knives or your fingertips until it looks like coarse crumbs. Raise your hand if you dislike cutting butter into flour.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Reserve 3/4 cup of the mixture.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Dump the rest into a greased or parchment-lined square baking pan.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Pat it down with your fingertips.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Bake in a 350ºF (175ºC) oven.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Now it’s time to make the filling. Start by beating a couple eggs in a large bowl.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Add the sugar …

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Brown sugar …

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Sour cream…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Flour…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Pinch of salt…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Orange zest…

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

And vanilla extract. Give everything a good stir.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Toss in the blackberries and gently fold to combine.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Pour over the baked crust.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Sprinkle the reserved topping over the filling.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Bake until golden and just set in the middle. Now for the hardest part: let the cobbler cool for one whole hour. Torture!

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

I didn’t bake mine long enough and the center was rather gooey. I returned it to the oven for a few minutes and it was fine.

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Now comes the best part. Serve with good-quality ice cream or cream (or my favorite: BOTH).

 
 
 
Tasty Kitchen Blog: Blackberry Cobbler Bars. Guest post by Erica Kastner of Buttered Side Up, recipe submitted by TK member Amber of Sprinkled with Flour.

Notes:

• I loved this cobbler, but next time I might try reducing the sugar in the crust/topping just a hair. 

• The orange flavor was awesome. I used the zest from the entire orange. You can use more or less according to your preference.

• Make sure you cook this cobbler long enough. I had to return mine to the oven for an extra 15 minutes or so. Then again, don’t overcook it—you want the filling to be a little gooey!

Thank you so much to Amber for sharing this recipe with us. You’ll definitely want to check our her blog, Sprinkled with Flour, for many more delicious recipes.

 
 

Printable Recipe

Blackberry Cobbler Bars

See the full recipe post on Amber {Sprinkled With Flour}’s site!
4.91 Mitt(s) 11 Rating(s)11 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 511 votes, average: 4.91 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 9

9

Description

Blackberry Cobbler Bars, filled with fresh berries, brown sugar and orange zest.

Ingredients

  • FOR THE CRUST AND TOPPING:
  • 1-½ cup All-purpose Flour
  • ¾ cups Sugar
  • ⅛ teaspoons Salt
  • 1-½ stick Butter, Chilled
  • FOR THE FILLING:
  • 2 whole Eggs
  • ½ cups White Sugar
  • ½ cups Brown Sugar
  • ½ cups Sour Cream
  • 6 Tablespoons All-purpose Flour
  • ⅛ teaspoons Salt
  • 1 teaspoon Orange Zest
  • ½ teaspoons Vanilla Extract
  • 8 ounces, weight Fresh Blackberries, Rinsed And Drained

Preparation Instructions

For the crust/topping: Preheat the oven to 350ºF. Grease a 9×9 inch baking pan. Combine the flour, sugar, and salt in a medium bowl. Cut the butter into 1/2-inch cubes, and add to the flour mixture. Using a fork for pastry cutter, cut the butter in until mixture resembles coarse crumbs. Reserve 3/4 cup of the mixture to use as the topping. Press the remaining mixture into the bottom of the pan, and bake for 10-12 minutes. Cool for 10-15 minutes.

For the filling: Whisk the eggs in a large bowl, then add the white and brown sugar, sour cream, flour, salt, orange zest and vanilla extract. Gently fold in the berries and pour the mixture over the crust. Scatter the remaining flour mixture evenly over the filling and bake 35-45 minutes.

Cool for 1 hour before cutting into bars. Serve with fresh whipped cream, cold ice cream, or just eat straight from the pan!

Recipe Note: I only added a small amount of orange zest, because I didn’t want to overpower the fresh berries. If you want more orange flavor, add more zest.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up. She also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young wife and mother can’t do, and we’re thrilled she does some of it here.

 

Avatar of Erica Lea

Frozen Thai Iced Coffee

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

 
Let’s all take a moment of silence and respect for whoever first invented iced coffee. It’s about the best summertime treat (root beer floats are a close second). In fact, it’s one of my favorite drinks any time of the year.

Today’s recipe—Frozen Thai Iced Coffee—-is brought to us by Stephanie, adapted from King Arthur Flour. It’s an indulgent treat, complete with sweetened condensed milk, toasted coconut, and heavy cream. Oh yes.

Now, before you get all up on your high horse and complain, “That isn’t REAL Thai Iced Coffee,” let me make a concession. This is more of a Thai-inspired or, perhaps more accurately, Vietnamese-inspired iced coffee. Erika informed me that authentic Thai iced coffee is typically made with cardamom-infused coffee and evaporated milk instead of sweetened condensed. 

That sounds lovely, and I may have to try it sometime. But if you’re looking for a straight-up frozen coffee, this is an excellent recipe to try. Let me show you how to make it!

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Here’s what you’ll need: strong coffee (I cold-brewed mine), sweetened condensed milk (I made mine from scratch), milk, vanilla, heavy cream, sugar (I used demerara), and coconut flakes.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Scoop the sweetened condensed milk into a large bowl.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Pour in the coffee …

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

The milk …

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

And the vanilla extract.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Whisk it all together until it’s nice and smooth. If you used hot coffee, you’ll need to chill this mixture in the refrigerator for 8 hours.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Pour into a shallow pan (I used a 13×9-inch glass dish) and place in the freezer until solid, about 4 hours.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Meanwhile, get your coconut nice and toasted. You can do this in the oven as well. I just prefer not having to preheat the oven.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Whip the cream with the sugar. 

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Once the coffee mixture is solid, it’s ready to serve!

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Scoop some into a cup.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Top with whipped cream.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Finish off with a sprinkle of toasted coconut.

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Now go and enjoy!

 
 
 
Tasty Kitchen Blog: Frozen Thai Iced Coffee. Guest post by Erica Kastner of Cooking for Seven, recipe submitted by TK member Stephanie of Girl Versus Dough.

Thank you so much, Stephanie, for sharing this amazing drink with us! Make sure you check out her blog, Girl Versus Dough. Her recipes have me salivating, especially this Thai Shrimp Fried Rice.

 
 

Printable Recipe

Frozen Thai Iced Coffee

See the full recipe post on Stephanie | Girl Versus Dough’s site!
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 4

4

Description

Thai iced coffee turned into a frozen drink of wonderfulness.

Ingredients

  • 2 cups Strong Hot Coffee
  • 1 can (14 Oz. Size) Sweetened Condensed Milk
  • 1 cup Milk, 2-Percent Or Whole Milk
  • 1 teaspoon Vanilla
  • 1 cup Heavy Whipping Cream
  • 1 Tablespoon Granulated Sugar
  • ½ cups Sweetened Coconut Flakes

Preparation Instructions

In a large bowl or heatproof pitcher, stir hot coffee, condensed milk, milk and vanilla. Cover and chill at least 8 hours or overnight.

Pour chilled mixture into a shallow pan (I used a 13-by-9-inch baking pan). Freeze until solid, about 4 hours.

Meanwhile, make the whipped cream: Beat cream and sugar on high speed until stiff peaks form, about 2 to 3 minutes. Chill until ready to use.

Toast the coconut: Heat oven to 350ºF. Spread coconut flakes on a baking sheet; toast in oven, stirring occasionally, until golden brown, about 7 to 10 minutes.

Scoop frozen coffee mixture into serving glasses. Top with whipped cream and toasted coconut.

Adapted from King Arthur Flour.

 
 
_______________________________________

Newly-married Erica Kastner shares her wonderful recipes and amazing food photography on her blog, Buttered Side Up. She also writes about crafts and posts more of her beautiful photography in her personal blog, Simple Days. There really isn’t much that this amazing young lady can’t do, and we’re thrilled she does some of it here.

 

Avatar of Erica Lea

French Onion Soup Grilled Cheese Sandwiches

Posted by in Step-by-Step Recipes

  Oh boy. I’m bonkers excited about these sandwiches, ya’ll. When I first saw Joy post them I thought: That needs to happen in my kitchen. I mean, two whole onions reduced to caramely goodness and paired with melty cheese? Count me in. Then, when Erika mentioned that Laurie had shared the recipe here on Tasty Kitchen, I knew I had to make if…

Avatar of Erica Lea

Homemade Eggnog

Posted by in Holidays, Step-by-Step Recipes

To me, eggnog is the iconic Christmas drink. When we were little, around Christmastime, Mom would carefully pour out mini glasses of the thick, wonderfully flavored beverage and cut it with a bit of milk. We savored what little we got from the small carton. Now that I’ve learned to make it at…

Avatar of Erica Lea

No-Knead Dinner Rolls

Posted by in Baking, Step-by-Step Recipes

This recipe, brought to us by Terri, is about as low-fuss as yeast bread gets. All you have to do is mix everything in a large bowl, let it rise, form into buns, and bake once they're puffy. Still skeptical about no-knead…

Avatar of Erica Lea

No-Bake Granola Bars

Posted by in Step-by-Step Recipes

These No-Bake Granola Bars, brought to us by Cheri, are a wonderful power snack for on-the-go. They're filled with nutritious oats, nuts, dried fruit and honey. Plus they're pretty tasty little treats.