A good quick bread recipe is just that: quick! But it should also be tender, moist, and flavorful. This makes two loaves so you can either gift or freeze!

Today, I present to you a dessert inspired by film. I don't know about you, but I love some food inspiration with my entertainment. After I watched 'The Secret Life of Walter Mitty,' I knew I had to try my hand at a clementine dessert. Instead of a round cake like the one in the film, I went for this quick bread recipe, and wow, it is so delicious. In addition to turning the dessert into sweet bread (who doesn't love eating their dessert in bread form?), this version has a few secret ingredients that make it extra special.

I'm someone who doesn't bake yeast bread; it's just not something I've ever been into (although everyone seems to be making sourdough these days and I'll admit that I'm thisclose to jumping on the current trend).

What I am good at is making quick breads, which is bread leavened with either baking soda or baking powder instead of yeast. This quick bread recipe is just another version of the one I've been making for years. I got the recipe from my mom, and she got it from her mom, and I can only assume she got it from her mom, too (although that's just a guess, but I do come from a long line of bakers and talented home cooks)!

Here are just a few reasons why this quick bread recipe will become your new favorite:

• The flavor is incredible: The citrusy sweetness is perfect on its own or with a hot cup of coffee. It can be breakfast or dessert, I won't tell. 🙂
• It has a great texture: The light, fluffy texture is tender and cake-like but it still has structure, so you get nice, clean slices.
• It smells amazing: The process from start to finish will have your kitchen smelling like a dream. Boiling the fruits to make them easier to blend (we'll talk more about this in a bit) releases a sweet scent that you get to enjoy again as the loaves bake.
• Two-loaf yield: Yes, you read that right! This recipe yields not one but two clementine loaves, which is great because, after your first slice, you will definitely want more. I'll either give one away as a gift or pop the extra in the freezer.
• It's a great use of clementines: I hate to waste these little fruits, don't you? However, they always come in larger 5-pound bags/crates, and honestly, I can never eat them all. Instead of having them sit around until they go bad, I use them in a quick bread recipe.

Our favorite ways to enjoy quick breads are with a sunny morning and a dalgona coffee. If I'm serving these for a special brunch, I'll offer banana blueberry muffins with a cottage cheese egg bake.

Ingredients

To make this clementine quick bread recipe, you will need:

• Clementines: Whole clementines are used in this recipe, so obviously, you want to make the best selections possible. To do that, feel to ensure that each fruit is relatively firm with some bounce back and a pleasant scent. Weight also indicates freshness. Clementines shouldn't feel too light. If they do, they probably aren't very juicy.
• Almond flour: The popular alternative to wheat flour is gluten-free and has a mildly sweet, nutty flavor, which makes it great for baking. Freshly ground almonds join it to give the loaves some bite.
• Baking powder: The leavening agent helps achieve a light, fluffy texture and tender crumb. Without it, each clementine loaf would be pretty dense.
• Eggs: Eggs provide lift and structure to the dessert while also contributing to moisture. 
• Vanilla eggnog: This is my special ingredient, and it gives such a wonderful flavor! Not only does it add richness but it makes the bread SO moist. If it's not the holiday season and you can't locate any, just substitute with either whole milk, evaporated milk, or heavy cream (or a combination of any of those).

Instructions

It might seem like a lot of effort and time to boil the clementines, but it's just a matter of letting them do their thing. Here are the details:

1. Boil the fruit: Place the clementines in a pot, cover them with water, and bring the water to a boil. Once boiling, turn off the heat and leave the fruits to sit in the boiling water for a couple of hours. Boiling activates their flavorful oils and softens the fruit so they blend up into a silky smooth puree.
2. Blend them up: After they've had time to sit in hot water, drain and transfer the clementines to a blender or food processor and run it until smooth. Depending on the size of your food processor, you may have to halve or quarter the fruits.
3. Prepare the batter: Whisk the dry ingredients in the bowl, pour in the puree, then add the remaining wet ingredients, including the vanilla eggnog.
4. Bake: Divide the batter between two loaf pans lined with parchment paper and bake the clementine loaves.
5. Make the glaze: As the bread bakes, mix the glaze ingredients until smooth.
6. Candy clementine slices: Add thin slices of clementine to boiling sugar and water until soft.
7. Finishing touches: After each clementine loaf has had time to cool, glaze, and decorate with candied clementine slices.

A few ideas to make it your own!

• Add spices: Numerous spices pair well with clementines, including cloves, ginger, cinnamon, and nutmeg, to name a few. These additions are a great way to play up the holiday vibe of this dessert.
• Add lemon: As mentioned, clementines are rather sweet, so a tart, tangy citrus (like lemon) will bring another citrusy layer of flavor to the cake and further brighten the flavor profile.
• Give mix-ins a try: Fresh berries would be so good here, as would chopped white chocolate. Since this recipe yields two clementine loaves, leave one as is and experiment with the second so you have two variations.
• Butter before parchment: This helps the parchment stick to the pan, which makes lining so much easier and allows for clean edges. Additionally, it creates a nice nonstick layer for contact points.

More bread recipes for you

Clementine Quick Bread Recipe

Yield: 2 loaves

Prep Time: 20 minutes

Cook Time: 2 hours 45 minutes

Total Time: 3 hours 5 minutes

Clementines are more than just a refreshing fruity treat, and this clementine loaf is proof! The adorable citrus brings big flavor to this holiday-themed sweet.

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Ingredients

Clementine quick bread

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• 8 clementines
• 12 eggs
• 2 cups granulated sugar
• 1 cup ground almonds
• 3 cups ground almond flour
• 1 teaspoon baking powder, heaping
• ½ cup vanilla eggnog

Candied clementines

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• 3 clementines, thinly sliced
• 2 cups sugar
• 1 cup water

Clementine Glaze

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• 2 cups powdered sugar
• 2 tbs clementine juice

Instructions

1. In a medium-sized pot, add the clementines and cover them completely with water. Bring to a boil and let simmer rapidly for about 2 hours.
2. Carefully remove the clementines with a slotted spoon and add them to a food processor blender. Blend them just until they're smooth. Set aside while you make the quick bread batter.
3. In a large bowl, add the remaining loaf ingredients and mix until just combined. Mix in the clementine puree.
4. Preheat the oven to 375°F.
5. Butter and line two loaf pans with parchment paper, and divide the batter equally between them.
6. Bake for about 45-60 minutes (If the top begins to brown too soon, simply cover with aluminum foil and continue baking).
7. While the loaves are baking, make the candied clementines by adding the thinly sliced clementines to the sugar and water mixture and bring to a simmer and cook until soft (about 25 minutes). Remove with a slotted spoon and set them on a wire rack.
8. To make the glaze, add the powdered sugar and clementine juice in a small bowl and whisk until it's smooth.
9. Remove the loaves from the oven and allow to cool completely. When you're ready to serve, top with the glaze and candied clementines.

Notes

To freeze the loaves, wrap them tightly and place in the freezer once the loaves are completely cooled. Do not top with the glaze and candied clementines before freezing. The loaves will last at least a month in the freezer.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 835Total Fat: 35gSaturated Fat: 4gUnsaturated Fat: 31gCholesterol: 140mgSodium: 172mgCarbohydrates: 114gFiber: 9gSugar: 102gProtein: 18g

This data was provided and calculated by Nutritionix. The amounts include the sugar that gets discarded.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Clementine Quick Bread Recipe.

We use just five ingredients for our authentic Italian marinara sauce (and that includes oil and salt)! Minimal ingredients are the key to authenticity, but feel free to add your favorites to make it your own.

Today is all about making an authentic Italian marinara sauce with a super fresh tomato flavor, velvety texture, and richness from high-quality olive oil.

Aside from being delicious, having a batch of marinara ready to go opens up a world of possibilities. You can make pasta dishes, eggplant parmesan, chicken parmesan, pizza, and more.

Since authentic Italian marinara sauce uses just 5 ingredients, quality ingredients are crucial. Now is the time to head to the farmers' market to buy tomatoes, nurture one of the living basil plants you can get at grocery stores so you can harvest at home, and increase your olive oil budget.

That said, canned tomatoes can absolutely be used when you can't get your hands on fresh summer tomatoes. A 28-ounce can of San Marzano tomatoes are not only a good substitute, but they'll rival fresh in flavor and allows skipping the step of blanching and peeling the fresh tomatoes.

Here are my top reasons for keeping a jar of homemade marinara sauce on hand at all times:

• It's easy to make: Making authentic Italian marinara sauce may sound like a very involved process that calls for hours in the kitchen, but it's really very simple! All you need are high quality ingredients and about 45 minutes (and most of that time is hands off).
• Well-developed flavors: The sauce simmers for a while to give the flavors time to develop, specifically the flavors from the tomatoes. The water cooks off, and the umami notes become more concentrated. The garlic and basil bring even more flavor, and you can also had onions and/or herbs if you like.
• Great make-ahead: It's one of those sauces you want to make in advance because when you do, you're just one step closer to many delicious dishes. The best part is, once you take the time to source the ingredients and make the sauce, all you have to do is store the marinara in jars and refrigerate.
• Freezes really well: Speaking of making it ahead of time, you can also pop it into the freezer and use it to make an easy dinner on nights when you just don't feel like cooking. We make a double batch and freeze it in our Souper Cubes, which is perfect for anyone living alone or if you have a family who eat on different schedules.
• Option to can: To preserve your marinara sauce for up to a year, sterilize your jars, add a tablespoon of citric acid to each, fill, then process in boiling water for 30-45 minutes. If you're going to can the marinara, consider tripling the recipe.

For serving, we like to just toss this sauce with pasta and serve it with stuffed garlic bread and a wedge salad. If we're serving a crowd, we'll also serve it with a soup or two, such as this 6-ingredient Italian Sausage Stew or Italian Minestrone.

Ingredients

These are the ingredient suggestions from an Italian chef (whose cooking class I was fortunate enough to attend years ago while visiting in Italy), which is where I learned the recipe!

• Tomato: Tomatoes are the main ingredient here; therefore, it's important to choose wisely. Like every recipe that calls for fresh tomatoes, if you can get your hands on freshly picked local tomatoes in the summertime, they'll always be best. Tomatoes from the store that are still on the vine will also work, although our next-best suggestion to summer tomatoes would be a can of San Marzano.
• Garlic: It's not marinara if it doesn't have garlic (okay, technically it still can be but I stand by its necessity). I didn't realize this, but apparently, garlic has a much shorter shelf life than I thought, but the fresher the garlic, the less you need. One indicator of garlic a little past its prime is green sprouting at the center of a bulb.
• Basil: With basil, you may want to consider buying a plant to keep on your windowsill. You can get one for $3-5 at the grocery store. The living basil in containers is fine too. You know, the ones with the soil and roots at the bottom? All you have to do is bring it home, transfer it to a small pot with more soil, and keep it on your windowsill. Don't forget to water it, which I'm notorious for!

Find the complete ingredient list with amounts in the recipe card below.

Instructions

1. Score the tomatoes: Use a paring knife to cut a shallow "X" in each tomato. Cut through the skin, not the flesh. Many advise making this cut at the bottom of each tomato; however, as you can see in the photo, the stem end works as well.
2. Blanch: Bring a pot of water to a boil, then, once boiling, add 2-3 tomatoes at a time. Leave for 30 seconds, then carefully remove them and transfer to a large bowl. A mesh skimmer strainer works well for this. Unlike other recipes suggest, do not transfer them to an ice water bath. Remember the Italian chef I mentioned earlier? Well, they advise not to shock the tomatoes in ice water since the tomatoes will absorb more water, which will, in turn, water down the sauce.
3. Remove the skin and puree: Once the tomatoes are cool enough to handle, use the score marks to peel off the skin (they will come off with ease). After you've peeled the tomatoes, process them with garlic, basil, oil, and salt until smooth. If it has some texture, that is completely fine.
4. Simmer: Pour the sauce into a saucepan, bring it to a simmer over medium heat, and leave to simmer for 20-30 minutes, stirring occasionally. The flavors will become more concentrated during this time, and the sauce will thicken.
5. Store: Cool your authentic Italian marinara sauce to room temperature, then store in airtight containers until ready to use.

Variations, Substitutions, and Cooking Tips

• Use canned tomatoes: If you want to make authentic Italian marinara sauce but tomatoes are out of season, canned tomatoes are an option. Use San Marzano tomatoes from the Agro Sarnese Nocerino area of Southern Italy for the best results. They are by far the best canned tomatoes you can buy.
• Spice it up: Although it's not in traditional recipes, a pinch of chili flakes adds a subtle heat. Add them when it's time to finish the sauce for some spice.
• For onion lovers: Add about a quarter of an onion to the blender, but be careful not to add too much. You can also slice or chop it and saute it for a few minutes to mellow it out before blending.
• Add more herbs: Add a little fresh oregano in addition to the basil.
• Leave it a little chunky: Reserve a couple of the tomatoes and chop them finely, then add them to the sauce once it's been pureed in the blender.

And there you have it: a super simple, but completely authentic Italian Marinara sauce that's ready for dinner or your freezer!

More Delicious Sauce Recipes

Authentic Italian Marinara Sauce

Yield: 3 cups

Prep Time: 15 minutes

Cook Time: 35 minutes

Total Time: 50 minutes

Authentic marinara sauce is simply minimal, fresh ingredients that transform into a flavorful sauce. These are the ingredients we prefer, but feel free to add onion and/or herbs if you like.

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Ingredients

• 8-10 tomatoes on the vine
• 2 garlic cloves
• 1 teaspoon olive oil
• ¼ cup packed fresh basil
• 1 teaspoon kosher salt

Instructions

1. Bring a large pot of water to a boil.
2. Meanwhile, wash the tomatoes and score twice, forming two very shallow perpendicular lines, lengthwise (see images for an example).
3. Once the water is boiling, add the tomatoes, about 2-3 at a time, into the water and let sit for about 30 seconds, then remove and place in a large bowl.
4. Let cool for about a minute, then use your fingers to peel off the skin.
5. Place the peeled tomatoes into a food processor and add the garlic, olive oil, salt, and basil and pulse together until it's completely smooth (this may take a few minutes).
6. Once blended, add the mixture back into a large sauce pan and bring to a simmer.
7. Cook for about 20-30 minutes or until the sauce has thickened.

Notes

• Keep refrigerated for up to one week.
• High-quality canned tomatoes can be substituted for fresh (San Marzano are best).

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 12Total Fat: 1gSaturated Fat: 0gUnsaturated Fat: 1gSodium: 374mgCarbohydrates: 1gFiber: 0gSugar: 0gProtein: 0g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Authentic Italian Marinara Sauce.

The only thing better than garlic knots and homemade soft pretzels are these Garlic Pretzel Knots, except when they're dunked in a warm, creamy cheese sauce. Not to mention they're incredibly simple to make!

Ok, friends. This garlic pretzel knot recipe is a winner. Just imagine a delicious warm pretzel knot stuffed with fresh gouda, topped with garlic salt then dunked in a warm, creamy cheese sauce. I mean, right? And you might not believe me… but these pretzels are super simple to make and are pretty fool-proof! I've made them so many times and they turn out delicious every time.

Besides, this dough is incredibly versatile. I've used it to make pretzel hot dog buns, large soft pretzels, and now these mini pretzel knots! Basically, you need these in your life.

Pretzel knots make a fantastic appetizer and are always a hit when we serve them for parties. We'll also serve them for dinner with a salad (usually this summer pasta salad if it's hot out or a chopped thai salad for something different).

How to Make Garlic Pretzel Knots

The recipe card has instructions but I wanted to expand a bit in case you have any questions. Of course, you can always leave a comment and I'll get back to you as soon as possible!

1. To make the dough, just combine sugar, water, butter, and yeast in a bowl. Mix together, then let stand for about 5 minutes (the mixture should start bubbling).
2. Next, add flour and salt and mix together first with a spatula then, as the mixture starts coming together, knead with your hands until it forms a ball. Add the dough to a well-oiled large-sized bowl and turn to coat the dough with oil. Cover with a clean, damp cloth and let sit in a warm/dry place until the dough doubles in size (should take about an hour).
3. Preheat the oven to 425 degrees Fahrenheit and bring a large pot of water to a rolling boil. Remove the risen dough from the bowl and divide in half, then in half again. Each resulting portion should be divided again into 4 (I did this by rolling the quartered dough into a long strip, then cutting it into four sections).
4. To stuff with cheese, simply make a shallow incision along the middle and spread the dough with your fingers. Take some freshly grated gouda (about 1 teaspoon) and place it in the center. Then using your fingers, simply pinch the sides together to seal. Then, take each strip and tie it into a messy knot.
5. Once dough is split into 16 equal strips you'll want to tie them into knots. Tying pretzel knots is similar to the first step in tying your shoes. To tie the pretzel dough strips into knots make an over and under loose knot, then connect the two ends and then tuck under the pretzel dough. Another way to describe this is to take the ends of a pretzel strip and criss cross them and then thread one end through the center of the hole. Pinch the two ends and then tuck under the pretzel dough.
6. Add the baking soda to the boiling water (it might look a bit scary at this point, that's OK it's supposed to get super bubbly) and submerge the knots (two at a time) for about 30 seconds on one side, then 30 seconds on the other. Remove from the water and set on a plate covered in paper towels (this will help absorb the excess water). Coat with egg wash, garlic salt, and a sprinkle of sea salt and place on the top rack in the oven for about 15 minutes (or until they reach a deep golden brown).

Pretzel Knot Dipping Sauces

Now for my favorite part: the gouda and cheddar cheese dipping sauce!

1. Just add the heavy cream, salt, flour and whisk vigorously over a medium-high heat until it thickens slightly (about 2 minutes).
2. Remove from heat and add about 1 cup grated Gouda and 1 cup grated cheddar cheese and mix together until the cheese melts. Serve immediately!

Here are a few more ideas if you'd prefer a different dipping sauce:

• Garlic butter: Melted butter + fresh garlic + parsley (optional)
• Herbed olive oil: Olive oil + garlic + Italian herbs + chili flakes
• Spicy brown mustard: classic! Sometimes we'll tone it down a bit with a little mayo
• Buffalo sauce: Especially good if you're serving these as game-day food.
• Chipotle aioli: Chipotle pepper (from a can) + mayo + one mince garlic clove
• Honey Mustard
• Ranch Dressing

Pretzel Knot Tips

• Knead the dough until it's smooth and make sure to give the dough time to double in size.
• The egg wash step is important for a classic golden brown crust.
• Keep the ropes even if possible
• Tie the ropes loosely so they stay soft while baking
• Don't skip the baking soda bath!

Related Recipes

Garlic Pretzel Knots with Cheese Dipping Sauce

Yield: 16 pretzel knots

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Garlic Pretzel Knots are a tasty combination of homemade pretzels and garlic knots dunked in a warm, creamy cheese sauce. Not to mention they’re incredibly simple to make!

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Ingredients

Pretzel Knots

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• 1 ½ cups warm water
• 2 ¼ teaspoon active dry yeast (1.25 oz packet)
• 2 tablespoons light brown sugar
• ½ cup unsalted butter, completely melted
• 1 ½ teaspoons salt
• 4 ½ all-purpose flour (bread flour works too)
• 1 teaspoon grated gouda
• ⅔ cups baking soda
• 1 egg white, beaten with water, for egg wash
• 1 tablespoon water, for egg wash
• 1 teaspoon garlic salt
• Dash of sea salt, for each knot

Cheese Sauce

Toggle ingredient group

• 1 ½ cups heavy cream
• 4 teaspoons flour
• 1 teaspoon salt
• 1 cup freshly grated gouda
• 1 cup freshly grated cheddar

Instructions

Pretzel Knots

1. In a bowl, add water, yeast, brown sugar and melted butter. Mix together then let sit for about 5 minutes.
2. Next, add the salt and flour to the mixture and mix together with a spatula until it begins to come together.
3. Then, using your hands, knead together until it forms a ball.
4. Transfer to a lightly greased bowl and cover with a clean, damp towel and place in a warm/dry place for about 1 hour (I like to use the oven for this).
5. Once the dough has doubled in size, remove and knead on a lightly flour surface.
6. Divide in half, then in half again (so you should have four balls of dough at this point).
7. Divide each resulting ball into fourths to get to 16 balls (or, just roll each ball into a long log shape and cut into fourths)
8. Once divided, roll into a log shape and cut a shallow incision into the middle of each strip of dough,
9. Add about 1 teaspoon of grated gouda then, using your fingers, seal the incision.
10. Tie each strips into a messy knot and tuck any ends underneath, then set on a baking sheet.
11. Bring a large pot of water to a boil. Add the baking soda.
12. Preheat oven to 425°F.
13. Place the pretzel knots (two at a time) into the boiling water and let sit for about 30 seconds on each side.
14. Remove from the water and onto a parchment lined baking sheet.
15. Brush with the egg wash, and top with garlic salt and a sprinkle of sea salt.
16. Bake on the top rack of the oven for about 15 minutes or until they reach a deep golden brown.

Cheese Sauce

1. In a large sauce pan, add the heavy cream, flour, and salt.
2. Whisk vigorously for about 2 minutes or until slightly thickened.
3. Remove from heat and add the grated cheeses and stir until fully incorporated.

Nutrition Information:

Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 328Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 79mgSodium: 3107mgCarbohydrates: 30gFiber: 1gSugar: 2gProtein: 9g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Garlic Pretzel Knots with Cheese Dipping Sauce.

Mussels carbonara is a delectable twist on the classic pasta dish. It's easier to make than you might think!

Instead of the signature porky background flavor, there's a slight brininess and sweetness from the mussels, accompanied by garlic and parmesan. Their natural flavor is really allowed to shine!

Why You'll Love Mussels Carbonara

I never order anything off a menu that's simple to make at home, so carbonara is made exclusively in my kitchen. It's just so fast and easy with so few ingredients, but it's creamy and flavorful and so comforting. It's on the table in about 20 minutes from start to finish!

Mussels are also a seafood favorite of ours, so combining the two was a no-brainer. They elevate a humble pasta dish into something more elegant and special without much effort.

Here are just a few more reasons we love this dish so much:

• Rich and creamy: The luscious creaminess of the carbonara sauce pairs perfectly with the delicate seafood flavors. The sauce, made from eggs, olive oil, garlic, and parmesan cheese, clings to the pasta for a perfect bite every time.
• A fun twist on a classic: Whenever I get the chance, I love to switch up the classics. Mussels change up the usual flavor profile with a bit more umami.
• Simple ingredients: Mussels, pasta, eggs, cheese, and garlic. See my suggestion below for using frozen mussels!
• A great introduction to mussels: If you've never tried mussels, mussels carbonara is a lovely way to get introduced.
• It's an easy but elegant dish: For the best presentation, plate the pasta first and then nestle the mussels within the pasta. It's gorgeous and perfect for a romantic evening!

All in all, there is a lot to love about this mussels carbonara!

We love to serve this with stuffed garlic bread with an affogato for dessert. It's such a simple meal, you don't need more than 30 minutes for the entire thing!

Ingredients

To make this easy meal, you'll need the following ingredients:

• Pasta: Spaghetti or linguine is traditionally used, but feel free to use your favorite pasta. Make sure it's cooked just to al dente unless you prefer it a bit softer.
• Mussels: Opt for fresh mussels with tightly closed shells, without any chips or cracks. A strong indicator of freshness is how they smell. Mussels should smell briny like the sea, not fishy or otherwise unpleasant.
• Olive oil: Use high-quality olive oil with a flavor you enjoy. The oil is used to sauté the garlic to build an aromatic base.
• Garlic: Every good pasta dish has at least a little garlic (in my opinion). Sauté it just until it's softened and fragrant.
• Eggs: Use room-temperature eggs for the creamy carbonara sauce. Whisk the eggs with Parmesan cheese.
• Parmesan cheese:  Parmesan adds a salty, nutty bite but has a relatively neutral flavor. Traditional carbonara uses aged pecorino, which is tangy. Although pecorino is delicious, parmesan works better with the mussels.

The complete ingredients list with amounts is in the recipe card below.

Instructions

To make this delicious mussels carbonara:

1. Cook the pasta: Bring a pot of water to a boil, season the pasta water, then cook the pasta according to the packaging instructions. Reserve some of the starchy pasta water.
2. Sauté the garlic: Heat the oil in a large pan and sauté two garlic cloves over medium heat to build an aromatic base for the sauce.
3. Combine the egg and cheese: Whisk them together until smooth and creamy, then set aside.
4. Carbonara time: After reducing the heat to medium-low, add the drained pasta to the pan with the oil and garlic, then add the egg mixture and toss to combine.
5. Cook the mussels: Toss the remaining garlic in a pan, then add the mussels and a cup of water. Cook until the shells open up. Discard any mussels that do not open. Unopen shells mean the mussels died before they went into the pan. Freshness is crucial to this seafood, so you want to throw them away.
6. Plate and serve: Plate the pasta, garnish with basil, and serve.

Variations & Tips

• Customize with vegetables - Feel free to add vegetables like peas, asparagus, or spinach to add more nutritional value and color to the dish.
• Use different cheese - If you prefer, go the traditional route with pecorino romano or try grana Padano for a slightly different flavor profile. The latter has a nutty taste accompanied by a subtle saltiness. 
• Avoid overcooking the mussels: Be cautious not to overcook the mussels, as they can become rubbery and develop a very unpleasant taste. Cook until the shells open, then take the pan off the heat. Some carry-over cooking takes place, meaning they will continue to cook while in the hot pasta.
• If I can get my hands on fresh mussels that's always my first choice. Since that's usually not possible, I like to use the frozen Garlic & Herb Mussels from Trader Joe's. I just prepare them according to the directions on the box then top the carbonara with the mussels. The sauce is served with bread on the side and really completes the meal!

More Pasta Dishes

Mussels Carbonara

Yield: 2 servings

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Mussels carbonara is a delectable twist on the classic pasta dish. It's easier to make than you might think!

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Ingredients

• 8 ounces pasta, such as spaghetti or linguini
• 1 cup reserved pasta cooking liquid
• 2 tablespoons olive oil
• 4 garlic cloves, minced (divided)
• 2 large eggs
• ¼ cup freshly grated Parmesan cheese
• 2 whole, fresh basil leaves
• 10 mussels, cleaned

Instructions

1. Boil a pot of water and season with 2 teaspoon salt. Add the uncooked pasta and cook according to box instructions.
2. Once cooked, reserve 1 cup of the cooking liquid, then drain and set aside.
3. In a large pan, add the olive oil and half of the garlic and warm over a medium heat.
4. In a small bowl, whisk together the eggs and parmesan.
5. Add the cooked pasta to the pan along with the egg mixture and toss together (be sure to keep the temp around medium-low to ensure that you don't end up with scrambled eggs).
6. Once the pasta is ready, set aside and add 2 more cloves of minced garlic to the pan and warm, then add the mussels along with 1 cup reserved water.
7. Heat over a medium temp for about 5 minutes until all of the mussels have opened.
8. Add the fresh basil leaves and serve.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1441Total Fat: 49gSaturated Fat: 12gUnsaturated Fat: 37gCholesterol: 454mgSodium: 2185mgCarbohydrates: 112gFiber: 4gSugar: 2gProtein: 130g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Mussels Carbonara.

Avocado pesto is a delicious alternative for mayo-based dressings. Paired with the sweet crunch of fresh summer corn, it makes the perfect summer pasta salad!

I've been making some form of summer pasta salad since I can remember, with so many variations I can't possibly remember them all. This has been my go-to for the past several years though, and I can't imagine making another one.

The first time I added corn to pasta salad I knew I'd never go back. The texture and sweetness adds so much without much extra effort. We grill our summer corn often so I added some of that since it was on hand, and it was even better! Now I always grill it unless time just doesn't allow for it.

I usually grill as many corn cobs as I can fit on our grill then bag and freeze it. It works for so many recipes, including summer pasta salad! You can also toss it into soups or use it to make summertime homemade creamed corn.

This summer pasta salad is really simple to make and it's almost impossible to mess up. It's also delicious served warm or cold, and even when it reaches room temperature it's still delicious. It's a great choice for a potluck or barbecue.

And if you're an avocado lover, you're going to be making the avocado pesto on its own and putting it on everything! We love to add it to burgers, salads, and even scrambled eggs.

Ingredients

In addition to being quick and easy, the ingredients list is simple. To make this summer pasta salad recipe, you'll need the following:

• Pasta: I used spaghetti, but small pasta like rotini, penne, or macaroni will also work. That said, creating little spaghetti nests is a nice touch and looks so pretty!
• Basil: This adds a familiar flavor to the pesto and works so well in a summer pasta salad.
• Avocado: Make sure your avocado is nice and ripe. It will make the pesto really creamy so you don't need any mayo!
• Garlic: Every good pasta salad needs a little garlic. I'm one of those people who always adds extra garlic, but be careful with that here. The raw garlic adds a punch and too much will overpower the other flavors.
• Fresh Corn: Fresh summer corn will make all the difference in this recipe! That said, it's possible to use canned or frozen corn, just be aware it won't be nearly as delicious.
• Cherry Tomatoes: Summer cherry tomatoes are best, and if you're making this during the hot months of the year, chances are you can get your hands on some. If you can't locate any at your local farmers market, the grocery store will be fine.
• Feta cheese: This adds a nice salty flavor! Add more if you like or you can omit it if you prefer.

The complete ingredients list with amounts is in the recipe card below!

Instructions

If you've ever made a pasta salad before, this will be a piece of cake for you. And if you haven't, it'll still be super simple!

1. Make the pasta: Bring a pot of water to a boil, lightly salt the water, and cook the pasta until al dente.
2. Grill the corn: Brush the corn with oil, then grill over medium heat until tender and golden. The goal is to get a little color on the corn and bring out the sweetness. Then, use a sharp knife to remove the kernels.
3. Make the pesto: Use a food processor or blender for this step. Just process/blend the pesto ingredients until smooth.
4. Toss the pasta: Add drained cooked pasta to a large bowl with some avocado pesto and about ½ cup of the reserved pasta water. Toss to coat.
5. Finish: Lastly, arrange the corn and tomatoes on top, along with more pesto and feta, then serve!

Variations & Substitutions

This summer pasta salad easily adapts to your tastes or dietary guidelines. Whether you're vegan, gluten-free, need more protein per meal, or are not fond of basil, I got you covered. Substitutions and a helpful tip to keep the pesto vibrant are below:

• Swap the basil for a similar herb - The best options are parsley and cilantro.
• Add lemon or lime juice - A little lemon or lime juice will prevent the avocado from turning brown. Olive oil does a good job at this, but if you plan to store the summer pasta salad, lemon or lime juice will provide a little extra insurance.
• Make it vegan - Skip the cheese or finish this summer pasta salad with vegan feta. Cheese alternatives are just as tasty!
• Go gluten-free - Substitute regular pasta for a gluten-free alternative.
• Add protein - A grilled chicken breast or two would be a nice, hearty addition to this summer pasta salad. You can also substitute regular pasta for protein pasta.

Serving Suggestions

All you really need is a loaf of good, crusty bread and dinner is served. Adding some grilled chicken would also be fantastic. Soup would be another obvious choice, so here are a few summer soups you might like:

Summer Pasta Salad with Avocado Pesto

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

This summer pasta salad features a flavorful avocado pesto so there's no need for mayo. Add some grilled corn, cherry tomatoes, fresh basil, and feta cheese and you'll be the star of the barbecue!

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Ingredients

Salad Ingredients

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• 16 ounces pasta (spaghetti, macaroni, or penne are all good choices)
• 2 ears of corn, shucked and cleaned
• 1 tablespoon olive oil
• 1 cup cherry tomatoes, halved
• 2 tablespoons feta cheese

Avocado Pesto Ingredients

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• ¼ cup olive oil
• ½ teaspoon salt
• 1 ripe avocado
• 3 garlic cloves
• ½ cup reserved pasta liquid
• 2 cups packed basil

Instructions

1. Boil a pot of water and season with 1 teaspoon salt. Add the uncooked pasta and cook according to box instructions.
2. Reserve ½ cup of the pasta cooking liquid and set aside.
3. Add the ears of corn to an outdoor grill or grill pan, and brush with the olive oil.
4. Cook over a medium heat and rotate until all sides are slightly golden and tender (about 20 minutes)
5. Using a knife, cut the kernels off the corn and set aside.
6. To make the pesto sauce, add all of the pesto ingredients to a food processor or blender and blend until smooth.
7. Place the pasta into a large bowl, scoop the pesto onto the pasta and toss to combine.
8. Top with tomatoes, corn, feta and pesto.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 374Total Fat: 19gSaturated Fat: 3gUnsaturated Fat: 16gCholesterol: 4mgSodium: 235mgCarbohydrates: 43gFiber: 6gSugar: 3gProtein: 12g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Summer Pasta Salad with Avocado Pesto.

Homemade peanut butter pop tarts are infinitely better than any you can buy at the store. These might not be as quick as most of our recipes, but it's worth every bit of time you put into them!

We've been making these homemade pop tarts for years at our house, and they're always the first thing to disappear. I started making them years ago when the kids were little; it was something they could help with and was the perfect activity when hosting playdates.

They're also a great addition to a brunch, especially if there will be kids there. I like to make them with a few different brunch dishes, usually a cottage cheese egg bake and baked oatmeal cups. That way there's something for everyone!

Our favorite filling mixin is marshmallow fluff, and it's how I've written the instructions. The recipe is so versatile though, so try something different if you prefer! I've also let everyone choose their own fillings and just dolloped the fluff, jam, chocolate chips, etc. on top of the peanut butter instead of mixing it together.

On top of all that, peanut butter pop tarts are absolutely delicious! Warm, melty, creamy peanut butter pairs perfectly with the flaky pastry shell. The nuts sprinkled on top add the perfect texture. And did I mention they're convenient since they're basically a portable dessert or snack?

Ingredients

• Flour: The outer shell of peanut butter pop tarts is a flaky pastry dough, much like a pie crust. To prepare the dough, all-purpose flour works best here.
• Butter: Unsalted is the way to go here, and please skip the butter spreads (they will not get the job done and the end result won't be the same). As the pastry bakes, the butter melts and creates steam, creating air pockets in the dough that result in irresistibly flaky layers.
• Marshmallow fluff: The light and fluffy topping has the taste and consistency of melted marshmallows. It's available at most grocery stores here in the US.
• Peanut butter: We prefer to use creamy peanut butter, although crunchy is fine if you wish to add a little texture. As for the type, I recommend the standard store-bought peanut butter that you spread on white bread for peanut butter and jelly sandwiches instead of the natural or homemade kind, as it doesn't separate and isn't runny.
• Cocoa powder: Cocoa powder, powdered sugar, and a few other ingredients combine to make the chocolatey icing that tops each pop tart. Use natural cocoa powder or Dutch process for a deep, almost black color.

Check out the recipe card below for a complete ingredients list with measurements.

Instructions

The most challenging part of making peanut butter pop tarts is making the dough, which isn't difficult at all (the most labor-intensive step is cutting the butter into the flour, promise). Waiting for these to bake might be even more challenging!

1. Prepare the dough: Mix the dry ingredients, then cut the butter into the flour using two forks or do it by hand. Just work quickly if using your hands since your body heat can melt the butter. Afterward, slowly drizzle in ice water, in one-tablespoon increments, as you mix until the dough clumps.
2. Form and chill: Form the dough into a ball, divide the ball in half, flatten each half so you have flattened disks, then tightly wrap each disk in plastic. Chill the dough in the fridge for at least an hour.
3. Roll and trim: Working with one at a time, roll each disk out into a 9×12 inch rectangle, trim the edges, cut in half lengthwise, then into thirds diagonally.
4. Fill and seal: Fold the peanut butter and marshmallow fluff to make the pop tart filling, add a tablespoon of filling to the center of each pop tart, and seal with the tines of a fork.
5. Freeze and bake: Briefly freeze, then brush the tops with egg wash and bake. Cold butter plus a hot oven will yield flaky pop tarts.
6. Finish: Peanut butter pop tarts aren't pop tarts without the icing. Sprinkle chopped nuts over the top of each pastry before the icing sets.

Variations

We love these peanut butter pop tarts mixed with marshmallow fluff, but it's nice to switch things up sometimes! Try giving one of these a try instead:

• chocolate chips or chunks
• finely chopped peanut butter cups
• strawberry or raspberry jam (dollop on top instead of mixing it in)
• toffee bits
• crushed pretzels
• crushed oreos
• crushed graham crackers

Make Ahead

Peanut butter pop tarts are great make-ahead treats. You can prepare the dough in advance and refrigerate it overnight or freeze it for up to two weeks. The dough is the most labor-intensive part aside from assembly, so this really cuts down on time when you're ready to bake them.

If you make the entire batch, store the pop tarts in an airtight container at room temperature for 3 days or in the refrigerator for up to 6 days.

We like to reheat them in an air fryer or a 375°F oven for 2-3 minutes (keep an eye on the icing and remove them if it starts to get too melted). A microwave will work, too, but be aware that they'll get soft if reheated this way.

Freezing Homemade Pop Tarts

Homemade pop tarts freeze really well, both baked and unbaked. They're actually a great make-ahead pastry!

Here's how to do it depending on when you want to freeze them:

Freezing Unbaked Pop Tarts

1. Make the pop tarts just up to before baking them, and omit the egg wash for now.
2. Place them on a parchment-lined baking sheet in a single layer.
3. Freeze them until they're solid, about 1-2 hours.
4. Transfer them to a freezer bag or airtight container and freeze for up to 3 months.

To Bake From Frozen:

• No need to thaw.
• Brush with the egg wash straight from the freezer.
• Bake at the same temperature, adding about 3-5 extra minutes.

Freezing Baked Pop Tarts

1. Bake the pop tarts and allow them to cool completely. Skip icing them for now.
2. Wrap each pop tart individually in plastic wrap.
3. Store them in a freezer bag and freeze them for up to 2 months.

To Reheat:

• In the oven: 350°F for 8-12 minutes.
• Air fryer: 325°F for 3-5 minutes.
• Microwave: Not recommended.

Once they're reheated to your liking, spread them with the icing and sprinkle with the nuts.

Tips

• Freeze them in a single layer first so they don't stick together.
• Make sure the edges are sealed well to avoid the filling from leaking out.
• Label with the filling flavor and the date you froze them.
• You can also add a sheet of parchment between any layers so they don't stick together.

Related Recipes

Looking for more delicious dessert recipes? Try these:

Peanut Butter Pop Tarts

Yield: 9 pop tarts

Prep Time: 25 minutes

Cook Time: 22 minutes

Additional Time: 1 hour

Total Time: 1 hour 47 minutes

Homemade pop tarts are so much better than store-bought! Don't let the instructions intimidate you - these come together easily once the dough is made.

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Ingredients

Pop Tart Dough

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• 2 ½ cups all-purpose flour
• 1 ¼ teaspoon salt
• 12 tablespoons chilled unsalted butter, cut into small cubes
• ½ cup ice water

Egg Wash

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• 1 tablespoon water
• 1 egg

Filling

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• ½ cup peanut butter
• ½ cup marshmallow fluff (or another mixin; see notes below)

Icing

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• ½ cup powdered sugar
• ¼ cup cocoa powder
• 3 tablespoons water

Toppings

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• 2 tablespoons peanut butter
• 1 tablespoon heavy cream
• ¼ cup crushed nuts (peanuts, hazelnuts, etc.)

Instructions

1. Whisk the flour and salt together in a large bowl. Add the cubed, cold unsalted butter. Using two forks, cut the butter into the flour until the mixture resembles coarse meal.
2. Measure ½ cup of ice and water in a glass. The ice helps the fats stay chill and keeps the pastry nice and flakey.
3. Slowly drizzle in the very cold water to the flour mixture, 1 tablespoon at a time, stirring after every tablespoon of water that you add. Stop adding water when the dough begins to clump. Do not add any more water than needed.
4. Turn the dough onto a floured work surface and knead it with your hands. The dough should come together easily and should not feel overly sticky.
5. Form the dough into a ball, divide it in half, then flatten each half into 1-inch thick discs using your hands. Wrap each disk tightly in plastic wrap and refrigerate for at least 1 hour or overnight.
6. Once the dough has chilled, take one disk out of the fridge and let it stand for 3-5 minutes.
7. Roll it out onto a floured surface into a large rectangle (about 9x12) and transfer the dough to a parchment- lined baking sheet.
8. Trim the edges then cut in half lengthwise, and into thirds horizontally. This should form 9 rectangular pieces. Repeat these steps with the other half of the dough then place both baking sheets in the refrigerator.
9. Preheat the oven to 350°F.
10. Meanwhile, mix the peanut butter and marshmallow fluff together in a medium-sized mixing bowl.
11. Remove both of the baking sheets from the refrigerator. Using a small ice cream scoop or spoon, add about 1 tablespoon of filling to the center of each pop tart (do this to only 1 of the baking sheets).
12. Take the second sheet (without filling) and place the pop tart dough on top of the halves with filling. Whisk the egg and water together for the egg wash, and brush the tops of the pop tarts.
13. Seal the edges together using your fingers, then use a fork to make the edge marks. Place the pop tarts in the freezer for about 5 minutes.
14. Bake the pop tarts for about 22-28 minutes, or until they're golden brown.
15. Meanwhile, mix together the icing ingredients in a small bowl. Remove the pop tarts from the oven and allow them to cool slightly. Spread the icing on top and immediately sprinkle with chopped nuts before the icing sets.

Notes

If you'd prefer to use something other than marshmallow fluff, you can also try one of these:

• chocolate chips or chunks
• finely chopped peanut butter cups
• strawberry or raspberry jam (dollop on top instead of mixing it in)
• toffee bits
• crushed pretzels
• crushed oreos
• crushed graham crackers

Nutrition Information:

Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 671Total Fat: 30gSaturated Fat: 12gUnsaturated Fat: 18gCholesterol: 63mgSodium: 427mgCarbohydrates: 88gFiber: 5gSugar: 23gProtein: 15g

This data was provided and calculated by Nutritionix.

This article is the property of Kristy Bernardo (The Wicked Noodle) and should not be reproduced without express written consent. Homemade Peanut Butter Pop Tarts.