It’s autumn and that means it’s grape season. Grapes come in a variety of colors and types such as seedless or with seeds, table grapes or wine grapes. One thing I’ve noticed on the internet is that there are unlimited recipes for everything imaginable using grapes except cookie recipes.
Red grape and gouda cheese cookies are a gourmet twist on traditional baking that transforms classic charcuterie elements into portable, sweet and savory pastry.
I have been doing a bit of recipe development to come up with a cookie recipe that used grapes without ending up with a soggy mess due to the water content of grapes. The approach I took was to first make a thick jelly from the grapes for the filling keeping it slightly tart. To give the cookie some texture, I used oatmeal and pepita seeds in the dough. By forming it into the classic ‘thumbprint’ shape gives you a nice depression for the jelly, gouda and fresh grapes. The experiment worked out quite well giving a very unique seasonal cookie.
Grape based baking such as crisp, tarts, cake, galette or pie strictly aligns with the fall grape harvest but since grapes are available all year long its nice to have lots of choices to make use of them, right?!
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Grape & Gouda Cookies
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Instructions
Grape Jelly Filling
Wash & halve the grapes. In a small saucepan, combine all filling ingredients. Stir everything together & bring it to a gentle simmer over medium heat. Allow mixture to simmer for about 5-7 minutes until grapes soften & mixture thickens. When cooked, pour through a fine mesh strainer to extract the grape skins. Set aside until ready to use.
Cookie Dough
In a bowl, combine flour, oatmeal, baking soda, salt & pepita seeds. Set aside.
In a large bowl, cream the butter & sugars until light & fluffy. This should take about 3 minutes.
Beat in eggs & vanilla until fully combined. Gradually add dry mixture to wet ingredients, mixing until JUST combined. Place dough in refrigerator for about 30 minutes.
Assembly/Baking
Preheat oven to 350 F. Line a baking sheet with parchment paper. If you prefer a bit of a fancier look for the cookies, use large paper muffin cups and just set them directly on the baking sheet.
Halve the 42 grapes needed for topping the cookies. Cut gouda cheese into 1/2-inch cubes.
Using a cookie scoop, scoop dough either directly on the parchment paper or into the paper cups. In the center of each cookie make a fairly deep depression. Place grape jelly filling in the depression (don’t be afraid to use a generous amount of grape jelly in each cookie. Since the ‘jelly’ is very thick it adds flavor but doesn’t run out during baking). Top it with a cube of gouda cheese. Next place 3 grape halves over the cheese.
Bake cookies for about 12-15 minutes or until the edges are slightly browned. Remove the cookies from the oven & allow to cook on the baking sheet for about 5 minutes before transferring them to a wire rack. Remove paper cups (if using) to show the fluted edge.
Recipe Notes
• Cookies containing grapes soften after a few days due to moisture migration. Water inside the fruit slowly moves out into the drier cookie dough. Sugar in the cookies then traps this extra water, making the whole cookie soft and moist. Make sure to store cookies in the refrigerator & it is best to use them within a couple of days due to the softening of the cookie.
This stylish Ethiopian celebratory flatbread derives its unique elements from the hand styled wheel design and its mildly sweet flavor. It was probably initially baked over coals. The Himbasha baking tradition dates back centuries in the mountainous terrain shared by Eritrea and Ethiopia where wheat and aromatic spices like cardamom grew. Communities used the large, round bread as a focal point for hospitality, family bonding, religion and even in a first-birthday ritual to give a child strength.
Over generations, families have passed down their recipes, adding their own personal touches. Himbasha is more than food; it is a cultural symbol of warmth, family, and festivity. While both Eritrean and Ethiopian countries enjoy Himbasha (or Ambasha in Ethiopia), there are differences. Eritrean Himbasha is thicker, sweeter, and often more elaborately decorated, with cardamom, raisins and black sesame seeds. Ethiopian Himbasha is, on the other hand, flatter, less sweet and sometimes includes spices like nutmeg. Decorations are simpler. In short, Eritrean Himbasha is rich and celebratory, while Ethiopian Himbasha is lighter and more everyday‑friendly.
The symbolism behind the wheel pattern design serves as a visual metaphor for the community, family, and interconnectedness. The concentric circles radiating outward from the center point symbolize shared roots and expanding blessings. In some traditional interpretations, the spoked shape represents a wagon wheel, symbolizing life’s journey, continuous movement and future prosperity. The scored intersecting lines split the round loaf into uniform, wedge-shaped segments. Because Himbasha is a celebratory bread meant for gatherings, this design allows hosts to easily pull apart and share the loaf evenly among guests without needing a knife at the table. Scoring the dough prevents the flatbread from puffing up unevenly or inflating like a balloon while baking. It ensures a consistent, beautifully flat and evenly baked crust.
We have enjoyed having the pleasure of a wonderful Ethiopian family next door for many years. Recently, Brion & I were away and had them look after our home in our absence. When we returned, I wanted to make something for them that I thought would have special meaning. The Himbasha bread seemed appropriate … and it was.
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Himbasha - Ethiopian Bread
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Instructions
Yeast Mixture
Mix the lukewarm water, yeast & 1 teaspoon of sugar in a small bowl. Let it sit for 5–10 minutes until it becomes frothy & bubbly.
Dough Base
In a large bowl, whisk together the flour, 1/3 cup sugar, cardamom, ginger & salt. Make a well in the center. Pour in the yeast mixture, warm milk & oil/butter. Stir until a shaggy dough forms. If using raisins, fold them in now. Turn the dough onto a floured surface. Knead for 8–10 minutes until it is smooth and elastic.
First Rise
Place the dough in a lightly oiled bowl. Cover it with a damp cloth. Let it rise in a draft-free area for 1-1 1/2 hours, or until it doubles in size.
Deflate & Press Dough
Punch down the dough. Form into a smooth ball. Grease a large baking sheet (or a 12-inch pizza pan). Press & roll the dough directly onto the pan into a flat, even circle about 1/2-inch thick.
Create Traditional Pattern
For the cleanest lines, use a very sharp knife. Try to cut about 1/4-inch deep into the dough. If you cut too shallowly, the pattern will disappear as the bread rises; if you cut too deeply, the dough segments will completely separate.
The Outer Ring: Cut a clean circle roughly 1/2-inch to 1-inch inside the outer edge of your loaf. This creates the distinct 'crust' rim.
The Main Spokes (The Cross): Cut one vertical line straight down the center & one horizontal line straight across the center. You now have 4 equal quadrants.
The Sub-Spokes: Cut a diagonal line through each of those 4 quadrants. You will now have 8 distinct, triangle-shaped segments radiating from the center.
The Traditional Leaf Details: Inside each of the 8 triangles, use the tip of your knife to gently score a central line down the middle of the segment, then score smaller diagonal lines branching off it (like the veins of a leaf).
The Fork Pricks: Take a standard dinner fork & prick dots along the main spokes & around the outer border. This adds the traditional texture and anchors the dough. Sprinkle the black sesame seeds evenly over the top, pressing them LIGHTLY into the dough.
Tip: If your knife is sticking to the dough while scoring, dip the blade in a little bit of vegetable oil or flour between cuts.
Second Rise/Bake
Cover loosely & let rise for 20–30 minutes.
Preheat oven to 350 F.
Bake for 25–30 minutes until the top is beautifully golden brown & the bottom sounds hollow when tapped.
Honey-Butter Glaze
While the bread is in its final 5 minutes of baking, melt the butter in a small saucepan or microwave-safe bowl. Stir in the honey until it completely dissolves into the warm butter.
The absolute secret to a perfect glaze is timing. The moment you pull the Himbasha out of the oven, brush the glaze generously over the boiling hot bread using a pastry brush. The hot bread will instantly drink up the honey-butter, keeping the interior incredibly moist while leaving a dazzling, tacky, sweet sheen on the top.
Let the bread sit on the baking sheet for 5 minutes, then carefully transfer it to a wire cooling rack so the bottom doesn't get soggy.
Creamy mushroom orzo delivers the rich, comforting texture of a traditional risotto in a fraction of the time. Traditional risotto requires constant stirring and slow liquid addition. Because orzo is a small, rice-shaped pasta, it absorbs broth and releases starch quickly. It produces a luxurious, velvety texture in just 20 to 30 minutes without the laborious stovetop maintenance.
Mushrooms naturally contain glutamate, which provides a satisfying savory taste. When sautéed with ingredients like butter, garlic, herbs, and Parmesan cheese, they create an incredibly deep, complex flavor profile.
The dish acts as an excellent standalone meatless main course or a luxurious side dish. Creamy mushroom orzo pairs best with proteins that complement it’s rich, earthy flavor without overpowering it. Top or mix in pan-seared chicken, seared scallops, garlic butter shrimp, or sliced steak.
Pork chops and creamy mushroom orzo are a match made in culinary heaven because they offer the perfect balance of lean, savory meat with a rich, earthy, and comforting starch. Searing the pork creates flavorful, caramelized food in the pan, which the orzo and cream sauce then absorb, tying the entire meal together.
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Creamy Mushroom Orzo
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Instructions
In a large pot, heat oil over medium heat. Add the onion & garlic, stirring gently. Sauté until the onion becomes translucent & fragrant, about 3-4 minutes.
Add mushrooms, sautéing them for an additional 4-5 minutes or until they soften & release their moisture. Stir in the orzo pasta along with the vegetable broth. Bring this mixture to a gentle boil, then reduce the heat & allow to simmer for about 10 minutes or until the orzo is tender & has absorbed most of the broth.
Once the orzo is cooked, stir in the heavy cream & parmesan cheese. Mix everything together until well combined. Season the orzo with salt & pepper to taste.
Serve it hot garnished with fresh parsley for color. This is a great accompaniment to creamed pork chops featured on the blog.
Pork chops are truly ‘the other white meat’—a lean option that’s just as versatile and delicious. Pork chops are a staple weeknight dinner in so many households. Whether they’re grilled and glazed or seared in a cast-iron skillet, pork chops are easy to cook and even easier to love.
This lean, mild-flavored, and ultra-versatile cut of meat comes from the loin, which runs from the hip to the shoulder and contains the small strip of meat called the tenderloin.
I don’t know about you, but I absolutely love corn. I could eat it fresh or out of a tin for days and not get bored. So, I decided to create a meal using some bone-in rib chops in a garlicky creamed corn sauce. Made with fresh corn, herbs, and parmesan cheese, then topped with crispy bacon pieces.
The sweetness of the creamed corn pairs well with the savoriness of the pork. What’s not to enjoy!
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Garlic Butter Creamed Corn Pork Chops
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Instructions
Heat a large skillet set over medium-high heat. Add the lean bacon & cook until crispy, about 5 minutes. Remove from the skillet & place on a paper towel.
Season the pork chops all over with salt & black pepper, then rub with flour on both sides.
Melt 1 tablespoon of the butter over medium-high heat. Add the pork chops and cook until browned on the outside, 2 to 3 minutes per side. Add another tablespoon of butter and the thyme, tilting the pan to swirl the butter around the chops. Continue cooking, spooning the butter over the chops, until the pork is cooked through, about 5 minutes. Transfer the pork to the plate with the bacon.
Add the remaining 1 tablespoon of butter, the onion, garlic, & chili flakes. Cook 5 minutes, then add the corn & cook until the corn is golden.
Reduce the heat to medium-low & pour in the wine (or broth). Stir in the cream & parmesan. Add the pork & cook another few minutes until warmed through. Remove from the heat & top with bacon pieces.
Serve pork with mushroom orzo or egg noodles if you wish.
CELEBRATING LABOR DAY!
Once again, the last long weekend of summer has arrived. Here in Canada, families with school age children, take it as the last chance to travel before the end of summer. Others enjoy the company of family and friends at barbecues, picnics, fairs, festivals and fireworks displays. Canadian football fans may spend a large portion of their weekend watching the Labor Day Classic matches live on television. Whatever your choice of relaxation is, you know good food will be a part of the holiday.
The point of stuffed bread is that it makes great, portable convenience food. Eaten directly out of the oven, it makes a satisfying breakfast, lunch, or dinner. Or pulled out of the oven and wrapped up, it’s great on road trips (where a knife and fork aren’t always a good option), or at work, or Labor Day picnics or any time at all.
Chicken bacon ranch stuffed bread is amazing! Its huge flavor packed into a loaf of bread…. think chicken, bacon, cheese & ranch dressing all baked together in the ultimate stuffed bread. Great for the Labor Day get-together!
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Chicken Bacon Ranch Stuffed Bread
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Instructions
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Cut loaf of French bread in half lengthwise. Hollow out the inside of bread halves, leaving a shell about 1/2-inch thick. Save soft inside bread for another use such as stuffing or croutons.
In a large bowl, mix the shredded chicken, bacon, ranch dressing, 1 1/2 cups cheese, green onions, tomatoes & parsley.
Spoon the chicken mixture into the hollowed out bread halves. Top with remaining cheese. Butter the cut edges of each bread half to keep them from drying out while in the oven.
Place stuffed bread halves on a baking sheet & bake for about 20-25 minutes or until cheese is melted & bubbly. Remove from oven & allow to cool for a few minutes before slicing & serving.
The creamy Boursin and shrimp panini is a modern, gourmet evolution born from the fusion of two distinct European culinary traditions: the invention of French Boursin cheese in 1963 and the global rise of the Italian panini in the late 20th century.
The pressed, toasted sandwich we know today took off decades after Boursin was invented. In the 1970s, trendy lunch bars in Milan (called paninoteche) began serving pressed sandwiches to office workers looking for a fast but high-quality lunch. By the 1980s, a youth subculture in Milan known as the Paninari adopted these sandwich bars as their primary hangout spots, turning the panini into a symbol of modern style and status. The trend quickly migrated to North America and the rest of Europe by the late 1990s, where commercial panini presses became staple appliances in cafes and home kitchens.
The combination of Boursin and shrimp inside a panini is a product of the late 2000’s and 2010’s ‘gourmet sandwich’ movement. Looking to upgrade the standard ham & cheese or turkey panini people began experimenting with upscale ingredients. Shrimp cooks incredibly fast and pairs perfectly with garlic and herbs, but it lacks fat. Slathering rich, spreadable Boursin onto the bread creates a moisture barrier that protects the bread.
Unlike hard cheeses (like cheddar or provolone) that can turn greasy or rubbery when melted, Boursin behaves uniquely under heat. Because it is a soft, triple-cream style cheese, it melts into a velvety, restaurant-quality sauce rather than a stringy mass. This coats the shrimp evenly with every bite.
Brion & I absolutely love the flavor of this panini. It really checks all the boxes!
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Creamy Boursin & Shrimp Panini
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Instructions
Boursin/Mayo
In a small bowl, place room temperature Boursin cheese, pickle/dill mayo & fresh dill. Using a hand mixer vigorously whip the mixture until completely smooth & spreadable.
Bacon
Fry or bake the bacon until very crisp so it breaks easily when you bite into the sandwich. Place the cooked bacon on paper towels to remove excess grease, which keeps the panini from getting soggy. Chop the strips into smaller pieces instead of leaving them whole to ensure bacon in every bite.
Shrimp
Heat olive oil in a skillet over medium heat. Add shrimp, garlic powder, paprika, salt & pepper. Cook for 2 to 3 minutes until pink & cooked through, then remove from heat.
Assembly
Lightly butter the outside of 8 slices of bread. Spread a thick layer of the creamy Boursin cheese onto the inside of each slice of bread. Place the crispy bacon directly into the soft Boursin cheese spread on the bread to anchor it in place before adding the shrimp. Layer the cooked shrimp, avocado & tomato slices on 4 of the bread slices. Top with the remaining bread slices.
Grilling
Place sandwiches onto a preheated panini press. Cook for 4 to 5 minutes until the bread is crisp & golden brown. Serve immediately.
Whether you’re a fan of savory or sweet flavors, there’s no denying the universal appeal of fritters. Traditionally, fritters were fried until golden. But this recipe bakes them instead. This makes them healthier, with less fat and calories.
The humble classic fritter — a piece of fruit, vegetable or meat dipped in batter and fried in oil. Cousins to the fritter are the doughnut and the cruller — the former heavier in flour, the latter fattier. Fritters can be savory or sweet, spicy or mild. Every country has their own versions, including sweet (French beignets, Italian bigne and Greek loukoumades) and savory (Indian pakoras and Italian fritto misto) recipes.
Fritters have been a part of culinary traditions worldwide, evolving through the ages from simple fried doughs to the vast array of flavors and ingredients that are seen today.
Baking fruit fritters elevates the traditional fried fritter to a whole new level. Not being a fried food lover, I’m always looking for an alternative and baking seems to be a good fit.
Here in Canada, the apple fritter remains especially popular; Tim Hortons, a leading Canadian coffee and doughnut chain, reported that the apple fritter became their top-selling ‘doughnut’ in 2023. As autumn approaches, these seasonal fruit fritters are a tasty treat.
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Baked Seasonal Fruit Fritters
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Instructions
Fruit
In a small bowl, toss the finely diced rhubarb & apple with 2 Tbsp sugar & 1 tsp cinnamon. let sit for 10 minutes to draw out a little moisture & soften the rhubarb's sharp edge.
Fritters
Preheat oven to 400 F. Line a large baking sheet with parchment paper.
In a large bowl, whisk together flour, white & brown sugar, baking powder, salt , cinnamon & cardamom.
In a separate bowl, whisk together the milk, eggs, melted butter & vanilla.
Pour wet ingredients into the dry ingredients. Stir gently with a spatula until just combined (do not overmix). Gently fold in the spiced rhubarb/apple chunks along with any juices left in the bowl.
Scoop heaping 1/4-cup portions of the batter onto prepared baking sheet, leaving about 2 inches of space between them.
Bake 15-18 minutes or until the tops are golden brown & a toothpick inserted into the center comes out clean.
Glaze
If you are using the glaze, whisk the powdered sugar, milk (or apple cider) & vanilla in a small shallow bowl until smooth. Let fritters cool on a wire rack for 5 minutes, then dip the tops of the warm fritters into the glaze. Let the glaze set for a few minutes before serving.
The use of herb and garlic savory syrups over roasted salmon and vegetables has evolved over the years from ancient Mediterranean flavor principles and the Asian honey-garlic culinary tradition. They have been blended into a popular one-dish, western home-cooked meal.
This specific flavor profile is popular because it hits the ‘sweet and savory’ jackpot. The contrast between the sugary sweetness, umami-rich garlic, and Italian seasonings which add earthy, aromatic notes, neutralizes the natural ‘fishiness’ of salmon.
As the syrup reduces and roasts, it forms a glossy, sticky crust on the fish and glazes the vegetables perfectly in the same pan. The sugars in the syrup help lock in moisture, keeping the salmon tender and flaky while the edges get wonderfully crisp. Salt along with the aged cheddar enhance and elevate all the surrounding flavors.
This was one of those ideas that turned out to be so much more than I expected, I had to share it on the blog.
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Wild Herb-Garlic Salmon w/ Veggies
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Sauce
Combine water & sugar in a small saucepan over medium heat. Stir until the sugar is completely dissolved & liquid is clear. Whisk in the Italian seasoning & minced garlic. Bring the mixture to a boil for 1 minute, then immediately reduce heat & simmer for 2-3 minutes to help the dried herbs soften & release their oils. Remove from heat, cover & let the sauce steep for at least 20-30 minutes. Pour the sauce through a fine mesh strainer to remove the fine particles of dried herbs.
Salmon/Veggies
Slice salmon fillets into 6 strips. Place them in a small bowl & marinate in some of the herb-garlic sauce for 30 minutes.
Prick potatoes all over with a fork & microwave on HIGH until tender, about 3 min. Cool & cut in half. Set aside.
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In a large non-stick skillet, heat oil over medium-high heat. Cook the onion until golden, about 5 min. Stir in garlic, salt, pepper & mushrooms. Cook until no liquid remains, about 5 min. Cool completely.
Arrange reserved potatoes in 2 au gratin dishes (oval lasagna dishes). Top with the broccoli, mushroom-onion mixture & drizzle with a bit of the herb-garlic sauce. Lay 3 strips of salmon across the top of each dish. Sprinkle with grated cheese.
Bake uncovered until the cheese is golden, the salmon flakes with a fork & the vegetables are tender, about 25 min. Let stand 5 min. before serving.
How about upside down cake turned into cookie form? What makes these peach upside-down cookies special is that they capture the essence of a summer peach. Soft & chewy with a bottom layer of soft peaches coated in brown sugar and topped with a dusting of powdered sugar.
The concept of upside-down ‘cakes’ dates back to the Middle Ages, when Europeans made some cakes by topping batter with fruit — usually apples or dried fruit — and cooking it over a fire (or baking it), then flipping it over for serving.
In 1925 the Hawaiian Pineapple Company sponsored a contest calling for (canned) pineapple recipes. They received a flood of 60,000 submissions of which an alleged 2,500 were for pineapple upside-down cake. No surprise then that the winning entry was—yes, a pineapple upside-down cake! The company built a major advertising campaign around the winning recipe and by the mid-1930s pineapple upside-down cake was probably the most popular home-baked cake in North America.
These ingenious inverted cakes were no doubt the precursor to the upside-down cookie idea. The ‘classic’ upside down cake is often thought to be made with pineapple. I think these cookies are a great way of enjoying whichever fruits are plentiful, fresh and in season.
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Peach Upside-Down Cookies
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Instructions
Preheat oven to 350 F. Line muffin tin with foil-lined muffin paper cups.
In each muffin cup, place 1/2 tsp brown sugar & 1 full slice of peach.
Cream butter & remaining sugars until fluffy. Add egg & vanilla. Mix well. Whisk together flour, baking soda, salt, cornstarch & cinnamon. Gradually add to wet ingredients.
Divide dough into 12-14 portions & roll each into a ball. Place a cookie dough ball on top of each peach slice in the muffin cups..
Bake for 12–15 minutes. Cool 5 mins, then gently flip cookies out & remove paper cups. Serve peach side up warm, chilled or at room temperature. Store in airtight container.
Sun-dried tomato recipes are — for some — just a ‘90s fad food. But for plenty of us, their very unique flavor pairs well with a variety of dishes making them staples in our everyday cooking. Sun-dried tomatoes represent a gourmet touch coming from an ancient tradition of the cuisine of Southern Italy. Italians originally dried salted tomatoes on their ceramic roof tops in the summer sun. This process removes all the water content, resulting in the tomatoes becoming richer in color and taste with more concentrated minerals and vitamins. On the other hand, it is possible to oven dry tomatoes but the difference in taste is enormous. The fast-drying process will not allow the natural acidity of the tomatoes to disappear, giving them a sharp acidic after taste. True sun-dried tomatoes have a sweet taste from beginning to end.
The popularity of sun-dried tomatoes in North America surged in the late 1980’s to early 1990’s. At that time, they were classed as a gourmet ingredient found only in the specialty isle of the grocery store. Today that is no longer the case.
Depending on how they’re packed and stored, sun-dried tomatoes can last in your pantry, fridge, or freezer for anywhere from weeks to years, and if you’re wondering how to use sun-dried tomatoes, the answer is simple: There’s no wrong way. My choice today is to use them in a stuffing with some gouda cheese for chicken breast.
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Stuffed Turkey Breast w/ Lime Salsa Gouda & Sun Dried Tomatoes
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Instructions
Turkey Breast
Slice the turkey breast in half lengthwise then slice each piece in the middle (don't cut all the way through). The second slice should have formed a 'pocket' for the stuffing.
Mix together salt, pepper, ginger, garlic powder & olive oil. Brush the mixture on the turkey inside & out. Set aside to marinate for at least 30 minutes.
Stuffing
Finely grate Gouda cheese. Drain sundried tomatoes on paper towel. Thinly slice zucchini.
Assembly
Preheat oven to 350 F. Line a small baking pan with foil paper. Set aside.
In the pocket of each turkey breast piece, place 1/2 of the cheese, 1/2 of the tomatoes & 1/2 of the zucchini slices.
Seal each stuffed breast with toothpicks threaded along the edges of the turkey. Heat some of the reserved seasoned oil in a small saucepan. Add the sliced garlic & sauté for a couple of minutes. Carefully add the stuffed turkey breasts & sear each piece on both sides.
Place the breasts on a foil lined baking pan. Bake for about 25-30 minutes or when 165 F. is reached on an instant thermometer.
