Mini Galettes des Rois

The galette des rois, or French king cake, is a traditional French pastry made to celebrate the Christian feast day of Epiphany on January 6, commemorating the day the three kings arrived to visit the infant Jesus. Combining an incredibly easy recipe for rough puff pastry and a simple almond filling, these beauties will make you the reigning champion of puff pastry. We also show you how to rule those gorgeous regal patterns with just a few simple cuts.

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Mini Galettes des Rois

Makes 5 (4-inch) galettes

Ingredients

1¼ cups (284 grams) unsalted butter, cubed
2¼ cups (281 grams) plus 1½ teaspoons (4.5 grams) all-purpose flour, divided
2⅛ teaspoons (6 grams) kosher salt, divided
½ cup (120 grams) ice water
3 tablespoons (42 grams) unsalted butter, room temperature
½ cup (48 grams) superfine natural almond flour
¼ cup (50 grams) granulated sugar
2 large egg yolks (38 grams), divided
¼ teaspoon (1 gram) almond extract
1 whole almond (optional)
1 teaspoon (5 grams) water, room temperature, plus more for brushing

Instructions

Freeze cubed butter for 30 minutes.
In the work bowl of a food processor, place 2¼ cups (281 grams) all-purpose flour and 2 teaspoons (6 grams) salt; pulse until combined. Add frozen butter; pulse until butter is dime-size. With processor running, add ½ cup (120 grams) ice water in a slow, steady stream just until mixture forms a ball. Turn out dough onto a lightly floured surface; shape into a 6-inch square. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
On a lightly floured surface, roll dough into a 15×7-inch rectangle, lightly flouring surface as needed to prevent sticking. Fold dough in thirds, like a letter, and rotate 90 degrees. Repeat procedure twice. Wrap in plastic wrap, and refrigerate for at least 20 minutes.
Line 2 baking sheets with parchment paper.
Divide dough in half. On a lightly floured surface, roll one half into a 12×9-inch rectangle (about ⅛ inch thick), lightly flouring surface and dough as needed to prevent sticking. Using a 4-inch round cutter, cut 5 circles. Place 2 inches apart on a prepared pan. Repeat procedure with remaining dough.
In a small bowl, stir room temperature butter until creamy. Add almond flour, sugar, 1 egg yolk (19 grams), almond extract, remaining 1½ teaspoons (4.5 grams) all-purpose flour, and remaining ⅛ teaspoon salt; stir until well combined.
Using the tines of a fork, dock 5 dough circles all over. Spread 2 tablespoons (about 30 grams) frangipane on each docked circle, leaving a ½- to ¾-inch border around edges. Place whole almond (if using) in frangipane on 1 circle. Brush dough edges with room temperature water. Top with remaining dough circles, lining up edges and pressing down to seal with bottom circles. Refrigerate for 30 minutes.
Preheat oven to 400°F (200°C).
In a small bowl, whisk together 1 teaspoon (5 grams) room temperature water and remaining 1 egg yolk (19 grams).
Using your fingertip, press down dough edge; using the back of a small knife, simultaneously make a notch just to the side of your fingertip as if marking its location. Move fingertip to other side of notch, and repeat procedure all the way around edge. Repeat with remaining galettes. Score desired design on top of each galette. Brush tops with egg wash, being careful not to let egg wash drip down sides. Cut 5 to 6 small discreet slits in scored design to allow steam to escape.
Bake for 15 minutes. Rotate pans, and reduce oven temperature to 375°F (190°C); bake until deep golden brown, 10 to 15 minutes more, re-opening slits in tops if needed. Serve warm or let cool completely on a wire rack.

Notes

PRO TIP: In France, it’s tradition to bake a fève (bean) into the galette. The lucky guest to find the fève in their slice got to be roi (king) for the day. Today’s fèves include a range of trinkets and figurines of various sizes, shapes, and materials. For ours, we opted for an edible, affordable, and still very enjoyable almond, but feel free to substitute another favorite nut or piece of dried fruit.

Pattern Perfection

A simple guide to scoring an elegant herringbone pattern

1. To create a traditional scalloped edge, using your fingertip, press down dough edge; using the back of a small knife, simultaneously make a notch just to the side of your fingertip as if marking its location. Move fingertip to other side of notch, and repeat procedure all the way around edge.

2. Using a small knife, score 3 evenly spaced parallel lines across top to create 4 columns. (Be careful not to cut through pastry.) Score evenly spaced diagonal lines all the way down one column.

3. In adjacent column, score diagonal lines that mirror your first set to create a slight “V” shape. Repeat procedure in outer columns, only scoring up to ¼ inch from dough edges. (The “V” shape will be reversed.) Brush tops with egg wash, being careful not to let egg wash drip down sides. Cut 5 to 6 small slits discreetly in scored design to allow steam to escape.

The post Mini Galettes des Rois appeared first on Bake from Scratch.

2022-01-20

Creamy Tomato Basil Soup

Don’t settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with herb seasoned tomatoes and just the right amount of heavy cream. Topped with Parmesan cheese, it’s begging to be served alongside a loaf of crusty bread for soaking up every last drop.

I was definitely in the mood to make soup for dinner.

There’s something about sitting down to a big bowl of steaming hot soup that warms the soul, no matter what kind of day you’ve had.

SAVE THIS EASY TOMATO SOUP RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Homemade Chicken Noodle Soup is usually my go-to for an easy comforting soup. Now, I’m adding today’s Tomato Basil Soup into the rotation too.

Some tomato soups can be on the blander side, especially made without fresh tomatoes. And the watery stuff that comes from a can? No thank you.

THIS tomato soup, though? It’s anything but boring or bland.

Decadently creamy and full of fragrant Italian herbs, every bite of this soup is better than the last. Using fresh basil brightens up the tangy taste of crushed tomatoes, giving the soup a fresh-from-the-vine flavor. No one will suspect you didn’t use fresh tomatoes!

The first time I made this soup I served it just as is, leaving a few chunks of tomato to give it some texture. When I made it again, I used my immersion blender to puree the tomato to smooth perfection.

It’s delicious both ways, depending on which consistency you prefer. Whether or not you choose to blend is up to you!

Ingredients to make tomato soup at home.

What do I need to make Creamy Tomato Soup?

Here are the ingredients I used to make the best ever tomato basil soup.

canned rushed tomatoes – I recommend the kind seasoned with oregano, basil and garlic
heavy cream
milk
celery
carrots
onion
fresh basil and rosemary
dried oregano
grated Parmesan cheese
cooked bacon –optional, but amazing crumbled on top!

Can I freeze this soup?

Cream based soups tend not to freeze well. The milk will separate from the other ingredients creating a grainy, off-putting texture.

This Tomato Basil Soup is best enjoyed within 3 days. Store leftovers in the fridge and reheat them on the stove or in the microwave.

Like many soups, I actually find it tastes even better the next day!

No soup meal is complete without a side of bread. My Homemade Italian Bread Recipe pairs perfectly with tomato soup.

If biscuits are more your thing, bake up a batch of Asiago Herb Biscuits to serve with your meal. That sounds like my idea of a perfect fall or winter dinner.

Soup Recipes

Served as a starter, a side or the main event, a good bowl of soup makes the whole table happy.

Once you’ve gobbled up every last bite of your homemade Creamy Tomato Basil Soup, add this Bacon and Tortellini Zuppa Toscana to your next dinner menu. It’s made in one pot and tastes better than the restaurant versions.

For soup with a Greek twist this Avgolemono Soup is sure to impress. Or stick with the classics and make a big pot full of Chicken Noodle Soup for the family. Canned soups just can’t compete with the ones you make from scratch with love.

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This recipe was slightly adapted from Dashing Dish.

Creamy Tomato Soup flavored with basil, garlic and onion is easy to make and good enough to turn even tomato skeptics into believers. Don’t forget extra bread for dipping!

Creamy Tomato Basil Soup

Don't settle for ordinary tomato soup. This Creamy Tomato Basil Soup is made with tomatoes, carrots, celery, and just the right amount of heavy cream. Topped with Parmesan cheese, it's begging to be served alongside a loaf of crusty bread for soaking up every last drop.

Course Dinners

Cuisine American

Keyword Creamy Tomato Basil Soup, Tomato Soup

Prep Time 20 minutes

Cook Time 45 minutes

Total Time 1 hour 5 minutes

Servings people

Calories 277kcal

Author Lynne Feifer

Equipment

1 large pot with lid

Ingredients

28 ounces crushed tomatoes with basil garlic and oregano
28 ounces diced tomatoes with basil garlic and oregano
28 ounces low sodium chicken broth
1 cup heavy cream
1 cup milk I used whole
1 cup finely diced celery about 4 stalks
1 cup finely diced carrots about 4 medium
1 cup diced onion
½ cup fresh basil chopped
1 teaspoon dried oregano
1 teaspoon fresh rosemary minced
salt and pepper to taste
Parmesan cheese for topping

Instructions

In a large pot, combine the cans of tomatoes, chicken broth, cream, milk, celery, carrots, and onion.
Cook on medium high, covered, for 30 minutes.
Then turn heat to low and simmer for 15 minutes more.
Remove from heat and add basil, oregano, rosemary, salt and pepper to taste. For a smoother consistency, use an immersion blender to puree.
Serve topped with grated Parmesan cheese.

Nutrition

This post has been updated in format and with pics on 1/6/22. It was originally published on 10/30/13.

The post Creamy Tomato Basil Soup appeared first on 365 Days of Baking.

2022-01-20

Cinnamon Crunch Cheesecake

Cinnamon Crunch Cheesecake is packed with the decadent flavors of a cinn-a-bun! Topped with a crunchy cinnamon crumb and a drizzle of caramel, this easy cheesecake recipe delivers crowd pleasing results!

Who among us can resist the aroma of a fresh baked cinnamon roll?

I use cinnamon buns as my inspiration for all kinds of recipes. Remember this Cinnamon Roll Layer Cake and these Cinnamon Roll Muffins?
Today, we’re bringing all of that cinnamon sugar goodness to another classic dessert: Cheesecake!

SAVE THIS CINNAMON ROLL CHEESECAKE RECIPE TO YOUR FAVORITE PINTEREST BOARD!

This Cinnamon Crunch Cheesecake takes an easy cheesecake base and packs it with cinnamon roll flavor. To make the cinnamon roll cheesecake even more indulgent, I added a luscious swirl of caramel on top.

If you’re looking for a dessert to make jaws drop, this cinnamon cheesecake is just the ticket!

Ingredients for Cinnabon Cheesecake

For the cheesecake crust, you will need:

spice cookie crumbs
butter
brown sugar

For the filling:

cream cheese
sugar
sour cream
eggs
vanilla
flour
cookie crumbs (the same ones you used for the crust)

And for finishing touch:

cinnamon sugar
caramel sauce
more cookie crumbs!

Process shots for a Cinnamon Cheesecake.

What kind of cookies are best in this cheesecake crust?

We use iced oatmeal cookies crushed into crumbs. It makes every bite taste like a frosted cinnamon roll. You can use any spiced cookies you like or even cinnamon graham crackers!

How do you store this cinnamon cheesecake?

Cinnamon Crunch Cheesecake should be stored covered in the refrigerator. It tastes best served cold, straight from the fridge!

Can I make this cinnamon crunch cheesecake as bars instead?

Yes, this recipe works as cheesecake bars too! Just add the crust and filling to a square or rectangular baking dish instead.

Once cooled and chilled, slice into squares and serve!

More Tips and Tricks

Drizzle each slice of cheesecake with more caramel sundae topping before serving!
The center of the cheesecake should look a bit soft and jiggly when it comes out of the oven. It will continue setting as it cools and chills overnight.
Don’t forget to spray your springform pan with baking spray to make it easier to remove from the baked cheesecake.

Easy Cheesecake Recipes

Fun fact: this was the first cheesecake recipe I ever made back in the early days of this blog!

After that first cheesecake endeavor, I branched out to explore the wide world of cheesecake flavors! Check out these other beginner-friendly cheesecake recipes next.

Cookies and Cream Cheesecake
Caramel Apple Cheesecake Bars
Mini Peanut Butter Cup Cheesecakes
Strawberry Cheesecake Bars
Lemon Meringue Cheesecake
Pumpkin Nutella Cheesecake
Blueberry Lemon Cheesecake Bars

Cinnamon Recipes

Cinnamon lovers, you’ve come to the right place. Make your house smell amazing by baking up some of these cinnamon-sugar packed treats.

Cinnamon Sour Cream Coffee Cake
Cinnamon Sugar Palmiers
Cinnamon Raisin Bread
Apple Cinnamon Scones
Cinnamon Sugar Popcorn
Baked Apple Cinnamon Pancake
Apple Cinnamon Sweet Rolls
Cinnamon Swirl Bread

A bite taken out of a Cinnabon Cheesecake

Cinnamon sugar and caramel make this Cinnamon Crunch Cheesecake the best! Delicious flavor, beautiful presentation and, best of all, easy enough for beginner cheesecake bakers to make!

Cinnamon Crunch Cheesecake

A creamy cheesecake filling is layered with iced oatmeal cookies, cinnamon sugar, caramel, and topped with more caramel. It's THE perfect cheesecake recipe for cinnamon roll lovers!

Course Dessert

Cuisine American

Keyword Cheesecake, Cinnamon, cinnamon crunch cheesecake

Servings people

Calories 478kcal

Author Lynne Feifer