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One of the most well-known types of mushrooms is the Shiitake. These mushrooms are brown-capped mushrooms most often grown in Japan, having a meaty, savory taste. Its meaty texture and savory flavor make it an excellent addition to many different recipes and people also like to shallow fry them and enjoy with homemade mushroom sauce.

However, it can be difficult to find a mushroom in certain areas. There are many wonderful substitutes available for shiitake mushrooms if you don’t live in an area that has them. 

Shiitake MushroomsShiitake Mushrooms

Alternatives and Substitutes For Shiitake Mushrooms

Below are some of our top picks.

Portobello Mushroom

Portobello is a large-sized cultivated variety of button mushrooms. Because they are similar in texture and meatiness, you can substitute them for shiitake mushrooms in many dishes. They are more versatile than shiitake mushrooms in cooking; however, they have a stronger taste.

Spinach and Feta Stuffed Portobello Mushrooms is a great recipe that uses the Portobello mushroom. They are quick and easy to prepare and can be prepared hours ahead of time. They are safe for vegetarians who substitute meat with them. These mushrooms can be cooked in soups, gravy, and other dishes, like shiitakes.

Both mushrooms share the same characteristics, with their brown-colored tops and texture and their flavor. You should cook them the same as shiitake mushrooms, and these can be used as a meat substitute. Although they are slightly more tender than portabella mushrooms, you can still enjoy their great taste by replacing them with portabellas.

Portabella mushrooms are also easy to find in the grocery store. Their popularity is one of their most popular and widely appreciated attributes. When prepared properly, they are pretty firm but tender and meaty texture. 

Portobello-MushroomPortobello-Mushroom

Oyster Mushrooms

Oyster mushrooms are covered with dark brown, scallop-like leaves and grow on trees. They can be used as a substitute for shiitake in many dishes. However, you need to be careful when setting them up. They are very similar to fish as they have a gentle and unpretentious flavor. Their unique and rare appearance is due to their large surface. Thus, you must prepare it properly. You can roast, grill, or fry an oyster mushroom the same way as shiitake mushrooms. 

Cook these mushrooms the same way as shiitakes, but they should be cooked longer or until their water content is gone. This will ensure that you don’t get mushy mushrooms. Oyster mushrooms are versatile ingredients used in various dishes, such as soups, stews, and vegetarian burgers. T-Bone Steak is a great way to use the oyster mushroom served with a mushroom-cognac cream sauce.

This recipe is a great choice for entertaining guests. They are a perfect replacement for seafood because of their delicate flavor and buttery texture. They can be used in place of shiitake mushrooms because of their mild flavor. Vegetarians and vegans often substitute sea scallops with oyster mushrooms. To do this, slice them 12 inches thick and lightly fry them in butter or olive oils.

Oyster mushrooms can be delicate, so best to saute or fry them. Oyster mushrooms don’t stand up well to grilling and aren’t thick enough for a burger substitute. They can be cooked for only 2-3 minutes. Oyster mushrooms have anti-inflammatory properties, are high in antioxidants, and can help regulate blood sugar.

Oyster mushrooms, like all mushrooms, are low in calories and fat but high in protein. Oyster mushrooms are identifiable by their scallop-like caps, snow-grey or yellow color. 

These mushrooms are found on dead hardwood trees, and they are also available as blue, yellow, and pink capped oyster mushrooms. The largest type of this mushroom, King oysters, has a slight abalone hint. Because of their thin caps, oyster mushrooms are often used to make stir-fry dishes.

To avoid burning oyster mushrooms, add them last to dishes that require much preparation time. Because insects can hide in stems, discarding them and thoroughly rinsing the gills is best.

Oyster MushroomsOyster Mushrooms

Porcini Mushrooms

Porcini mushrooms are round, sweet, and mellow mushrooms popular in many European dishes. Its unique, nutty flavor is similar to that of the shiitake mushrooms making it an excellent swap. Porcini can be used in many soups and pilaf-style dishes.

When cooking with porcini mushrooms, make sure to remove any tough stems. You can substitute them for shiitake mushrooms in American and Italian recipes. They are hardy and have a strong earthy/nutty taste, similar to shiitake. They can be cooked in any way you want, as they retain their texture. You can fry, stir-fry, grill, bake, roast, or bake them. 

Porcini are great in brown sauces, bbq, and other recipes. You must remove the stems from shiitake mushrooms before you cook them. These mushrooms won’t work for budget-minded people because porcini mushrooms are quite expensive.

It is noteworthy that these mushrooms are good for your health as they have low calories and provide you with protein, fiber, and iron. Porcini mushrooms are also rich in antioxidants which may help reduce inflammation, aid weight loss, and kill colon cancer cells.

Porcini mushrooms have a brown color, which is common in European cuisine. These mushrooms are round, tender, delicate, and smooth. Its rich, nutty flavor will make you want to cook your favorite dish. They can also be used in brown sauces and give a strong flavor to barbecued steaks.

Porcini mushrooms are great with meat burgers and pasta. Porcini mushrooms can also be used as a substitute for shiitake mushrooms in many of your favorite baked treats. Like shiitake mushrooms, porcini mushrooms can be purchased fresh or dried at superstores.

If you want to make delicious pasta or risotto, use the fresh porcini. They also taste great in various side dishes, such as fried or sauteed. If you want to make delicious stews, soups and sauces, choose dried porcini mushrooms.

Porcini MushroomPorcini Mushroom

Cremini Mushrooms

Cremini mushrooms are a great substitute for shiitake mushrooms. They have the same properties: firm texture, smooth caps, and an earthy taste. Cremini is easy to prepare, and you don’t need to take out the stems. Cremini mushrooms are great for soups, stews, sauces, pasta, salads, and other dishes. A cremini mushroom can be used in place of shiitakes in any recipe.

Cremini mushrooms, also called baby Bellas, are another great alternative to shiitake mushrooms. When harvested, Cremini mushrooms are slightly older than button mushrooms, so their flavor is stronger than those of their closely related cousins.

This mushroom has more liquid. This mushroom is not perfect for replicating the complex texture and umami taste of shiitake. However, cooking time and spice usage can make up the difference. Cremini mushrooms take longer to cook to achieve the desired color and crispness than shiitake. Stir-frying takes longer to remove excess water.

Cremini, on the other hand, is very simple to prepare. To achieve the same softness with shiitakes, you must separate the hard stem from its cap. You can also dice, slice, or throw cremini in any dish you wish, as its entire body is smooth.

Cremini mushrooms, like all mushrooms, are low in calories and fat; however, they are rich in potassium, fiber, antioxidants, and other nutrients. Consuming cremini mushrooms can help prevent constipation, oxidative stresses, heart disease, pregnancy-related high pressure, and diabetes.

Cremini MushroomsCremini Mushrooms

Maitake Mushrooms

The delicate texture and creamy umami taste of maitake mushrooms are well-known. These mushrooms have a mild but strong earthy scent and are used in many cooking recipes. They are a good match for other mushrooms. They are almost as rich and full-flavored as shiitake mushrooms.

They can be substituted for shiitake mushrooms when used in sauces, stews, and salads. These vegetables are great boiled, fried, or steamed and can be used as a side dish to meat, fish dishes, and potato dishes.

maitake-mushroommaitake-mushroom

Zucchini

Although Zucchini is a native plant of Mexico and Central America, it has gained popularity in many other cuisines. Because it is similar to mushrooms but has a milder taste, the Zucchini can be used in many dishes as a substitute. It is a mid-year vegetable and herbaceous plant harvested when the young epicarp and seeds are still edible.

This is a great way to incorporate Shiitake into any recipe, and you can add it to your recipe to get a similar flavor. You can use Zucchini in almost any way you like. They taste great when stuffed. You can also add a sweet, herbaceous flavor to foods. 

Zucchini can be used to add flavor to sauces or to give texture to any prepared meal. In pasta recipes, Zucchini is a great substitute for Shiitake in your vegetables blend dish, and you won’t feel like you are missing out on the texture and flavor. You can use Zucchini in place of shiitakes by cutting them up and sauteing them.

Then, add butter to the vegetables before adding them to your pasta. Vegetable pasta with meaty flavors like Worcestershire sauce will have a stronger flavor and a meaty kick. It is noteworthy that it is available in two variants: yellow and green Zucchini.

Zucchini has the same earthy flavor and crisp texture as Shiitake.  Some people find Zucchini a bit bland. You can add salt to taste. You will be happy to know that Zucchini can be grown in a mild climate while Shiitake prefers a hot, humid climate.

substitute for zucchinisubstitute for zucchini

Dried Shiitake Mushrooms

When fresh shiitake mushrooms are unavailable, dried shiitake mushrooms can be used as a substitute. Because they are essentially the same, dried shiitake mushrooms can substitute for fresh shiitake mushrooms. Dried shiitake mushrooms can be stored longer than fresh ones, and they can be cooked the same way.

Before cooking, soak them in boiling water for at least a few minutes. Dried shiitakes take longer to cook because they are dehydrated. Although they may be the same thing, fresh and dried shiitake mushrooms can be quite different. 

Although dried shiitakes may not taste as good, they are still convenient, especially when they can be grown more frequently in certain parts of the globe. In Asian grocery shops, dried Shiitake can be found easily.

They have a stronger smell and flavor than fresh mushrooms. Before you cook, rinse them under cool water for 15 to 20 minutes. Both dried and fresh versions have the same flavor and aroma, but the dried version has a stronger aroma.

Dried or drained Shiitake mushrooms should be covered with a darker brown cap or umbrella and have a nice shine. There are three types of dried shiitake mushroom: Donko (or Kouko), Koshin (or Koshin), depending on how the cap looks. These mushrooms are common in Asian and Chinese cooking.

Dried Shiitake MushroomsDried Shiitake Mushrooms

Tempeh

Tempeh is also a great option for people who don’t like Shiitake’s texture. It is a great choice, as it has a mushroom-like flavor and can be used in any dish that contains mushrooms. Additionally, tempeh is bursting with umami, concrete and delicious flavor.

It is suitable for mushroom allergies and can be used in many dishes. It is as popular as any other substitute, but it is just as good as a shiitake replacement. Tempeh is another nutrient-dense ingredient which can be frozen and preserved for long time to enjoy always.

It’s less well-known than the other shiitake substitutions on this list, but it’s worth trying. The high protein and savory flavors of this soybean product make it a favorite ingredient in the vegan diet in Java (Indonesia).

Fitness fanatics, pay attention! Because tempeh is fermented, it has probiotics to aid digestion. The soy protein also keeps you fuller than meat-based proteins and lowers cholesterol levels.

can you freeze tempehcan you freeze tempeh

Frequently Asked Questions

How can you store shiitake mushrooms in your home?

To absorb as much moisture from the air as possible, dry shiitake mushrooms should be kept in a sealed container (or bag) that is hermetically sealed and protected from light. Fresh shiitake mushrooms must be kept in the refrigerator for at least 3-4 days.

Should shiitake mushrooms be washed before use?

Cleaning mushrooms is a smart idea as they grow in dirt. However, many people believe that washing mushrooms in water are a bad idea as they absorb liquids and can become difficult to cook.

Do you eat the stems of shiitake mushrooms?

Before you can cook shiitake stems, it is important to remove stems. You will need a sharp paring blade to remove the stems from the caps. Shiitake stems can be difficult to twist. Stems are too tough for you to eat. However, they can be saved and used to flavor your soup or risotto.

This started off with such an innocent thought: I haven’t had cornbread in a while… but i am thinking about making Bacon Basil Cornbread Muffins today

From there my mind wandered to the mound of fresh corn in my fridge.

Well I should definitely add some of that.

But I can’t JUST add corn. What else…

bacon basil cornbread muffinsbacon basil cornbread muffins

Crispy bacon? Sure.

Use the rendered bacon fat in place of butter? YES.

Ok. Slow down. This might be getting a little too intense.

Perhaps I need to lighten it up a bit.  Ah! Basil!

No joke. That was my thought process.

At any given time, there’s a good chance I’m hashing out some sort of internal food debate. It’s just how I work.

baconbacon

And any time bacon is involved, well, you just win.

basilbasil

Basil and corn? Probably one of the best summer food combos in existence.

items for making bacon muffinsitems for making bacon muffins

Put it all together in a cornbread muffin and it almost feels like a meal in cup form!

Sweet corn, salty bacon, peppery basil – it has it all.

And muffins are just cute, so why not?

BACON BASIL CORNBREAD MUFFINS

bacon basil cornbread muffins servedbacon basil cornbread muffins served

INGREDIENTS

  • 4 strips thick cut bacon, diced
  • 1 cup cornmeal
  • 1 cup + 3 tablespoons all-purpose flour, divided
  • 1 tablespoon baking powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 1 cup whole milk
  • 2 large eggs
  • 1/4 cup reserved bacon fat, or melted butter
  • 1/4 cup honey
  • 1 cup fresh corn kernels
  • 1/3 cup chopped basil

METHOD

  1. Preheat the oven to 400 degrees F. Line a standard muffin tin with paper liners. Brown the bacon in a large skillet over medium heat, stirring often. Transfer the bacon with a slotted spoon to a paper towel lined plate. Reserve the fat in the pan (you should have about 1/4 cup – if you don’t have enough, you can make up the difference with melted butter).
  2. In a large bowl, mix the cornmeal, 1 cup flour, baking powder, sugar and salt. In another bowl, whisk together the milk, eggs, bacon fat/butter and honey. In a third bowl, combine the fresh corn, chopped basil, and browned bacon with 3 tablespoons flour.
  3. Add the wet ingredients to the dry, stirring just until it starts to come together. Add the corn, bacon and basil, stirring to combine. Divide the mixture evenly between the muffin liners in the pan. Bake for 15-17 minutes, until golden brown.

YIELDS

12 muffins

Bacon Jam Roasted Chicken and Vegetables – This recipe is one of those happy accidents that turns into a forever favorite. Smoky bacon jam, crispy roasted chicken, caramelized veggies… It’s the kind of dinner that earns a spot in your personal hall of fame.

I first made it on a lazy Sunday, half-watching The Walking Dead and half-wondering what to do with a jar of bacon jam in the fridge. An hour later, my kitchen smelled like a cozy bistro, and I was texting friends: “You have to try this!”

Why You’ll Love This Bacon Jam Roasted Chicken and Vegetables

This is comfort food with a twist. The chicken stays juicy under its savory bacon jam coating, and the veggies soak up every drop of flavorful drippings. It’s easy, impressive, and 100% satisfying.

  • One-pan meal = fewer dishes
  • Bold, smoky, sweet-savory flavor from the bacon jam
  • Perfect for cozy dinners, casual guests, or meal prep

Ingredient Notes

  • Brussels sprouts: Trim and halve or quarter. They get crispy and caramelized in the oven.
  • Yukon Gold potatoes: Buttery and hold their shape well when roasted.
  • Chicken thighs (bone-in, skin-on): Stay juicy and flavorful.
  • Bacon jam: Store-bought or homemade—either way, it’s the star here.
  • Vegetable oil, kosher salt, black pepper: Simple seasoning to bring it all together.

How to Make Bacon Jam Roasted Chicken and Vegetables

Step 1: Prep the oven & veggies
Preheat oven to 425°F (220°C). Toss potatoes and Brussels sprouts with a drizzle of oil, salt, and pepper. Spread in a single layer in a large roasting pan or baking dish.

Step 2: Flavor the chicken
Gently loosen the skin on each chicken thigh, keeping it attached. Spread about 1 tablespoon of bacon jam under the skin and more on the bottom of the thighs.

Step 3: Roast it all
Place chicken skin-side up on top of the veggies. Roast for 40–50 minutes or until chicken reaches 165°F and veggies are tender. Stir the veggies once during roasting.

Step 4: Rest and garnish
Let the chicken rest 5 minutes under foil. Sprinkle veggies with lemon juice and chopped parsley before serving. Serve with parsley, scallions, and lemon.

Storage Options

Leftovers? You’ll be glad. Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through, or microwave for a quicker fix.

Variations and Substitutions

  • No Brussels sprouts? Use carrots, parsnips, or sweet potatoes.
  • Spicy twist: Add a pinch of cayenne or hot sauce to the bacon jam.
  • Other veggies: Onions, fennel, or cauliflower all roast beautifully.
  • Other protein: This works well with bone-in pork chops, too!

What to Serve With Bacon Jam Roasted Chicken and Vegetables?

  • Crusty bread: For mopping up all that bacon jam goodness.
  • Simple green salad: Lightens up the plate with some freshness.
  • Chilled white wine: A crisp sauvignon blanc is lovely here.

Frequently Asked Questions

Can I use chicken breasts?
Yes, but go for bone-in, skin-on to retain moisture and flavor. Reduce cook time slightly.

Can I make it ahead?
You can prep everything (even spread the bacon jam) and store covered in the fridge up to 24 hours. Roast when ready.

Is it gluten-free?
Check your bacon jam! Some contain soy sauce or thickeners. Otherwise, yes—it’s naturally gluten-free.

This Bacon Jam Roasted Chicken and Vegetables is rich, savory, and guaranteed to become a household favorite. Whether you’re trying to impress someone or just want something *really* good for dinner, this one delivers.

Bacon Jam Roasted Chicken and Vegetables

Juicy bone-in chicken thighs roasted over crispy Brussels sprouts and potatoes, all infused with rich, savory bacon jam. A cozy one-pan dinner with bold flavor and minimal cleanup.
4 Serving

Ingredients

  • 1 1/2 pounds brussels sprouts damaged/discolored outer leaves removed, large ones quartered, smaller ones halved
  • 1 1/2 pounds about 3 large yukon gold potatoes, cut into large chunks
  • 4 medium bone-in skin-on chicken thighs
  • 3/4 – 1 cup bacon jam
  • vegetable oil
  • kosher salt & freshly ground black pepper

Equipment

  • Large roasting pan or baking dish
  • Tongs or spatula (for tossing veggies)
  • Meat thermometer
  • Aluminum foil (for resting the chicken)

Instructions
 

  1. Preheat oven to 425 degrees F. Place the vegetables in a pan large enough to hold them in a single layer. Toss with a small amount of vegetable oil, salt and pepper. The bacon jam will release a lot of fat and flavor in the cooking process, so you don’t need much.
  2. Lightly season the chicken with salt and pepper on both sides. Carefully separate the skin from the chicken thighs at one end, leaving it attached at the other edges. Evenly spread a tablespoon of bacon jam between the skin and meat. Spread the rest of the jam on the other side of each chicken thigh. Place the chicken skin side up on the vegetables and roast for 40-50 minutes (until they register 165 degrees), depending on the size of your chicken thighs, stirring once.
  3. Let the chicken rest for 5 minutes on a plate tented with foil; keep the veggies warm in the oven. Serve with parsley, scallions and lemon.

Notes

This is one of those recipes that came together by chance—and now I can’t stop making it. The bacon jam takes everything to the next level, adding this sweet, smoky magic to both the chicken and the veggies. It’s a lazy-Sunday kind of dish that feels fancy but comes together in one pan. If you’re into bold flavors and minimal cleanup, you’re in for a treat.

Nutrition

Calories: 521kcal | Carbohydrates: 45g | Protein: 33g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 167mg | Potassium: 1674mg | Fiber: 10g | Sugar: 5g | Vitamin A: 1399IU | Vitamin C: 178mg | Calcium: 104mg | Iron: 5mg

You know that point when you’re about to go out of town and trying to whittle down the produce in the house? And then you end up with a potato and a handful of arugula and think, well I guess I’ll try to make a meal out of this… and term it as delicious Baked Potato with Sautéed Arugula recipe.

Baked Potato with Sautéed ArugulaBaked Potato with Sautéed Arugula

It could just be me. Other folks might go for take-out at that point, but I like a good food challenge.

I especially like it when an attempt to use up some random food ends up being really, really delicious. if you are fond of potatoes then potatoes can also try making out potato wedges along with this.

arugulaarugula

My baked potatoes normally get ALL the fixin’s thrown on top. Why not, right?

Well, think of this as the minimalist baked potato. Minimal effort and ingredients that yield huge flavor in return.

It starts out in the usual manner. Rub some oil on the potato, sprinkle it with salt, stab it with a fork a few times.

The fork part can double as a way to relieve some stress if you need it to.

The potato gets thrown in the oven and forgotten about for the better part of an hour. Once it’s done, you’re 2 minutes away from potato magic.

potato in baking traypotato in baking tray

Have you sautéed arugula before? I hadn’t until I made this dish. It’s crazy how much 30 seconds in a pan can change the flavor. Especially if there is butter and garlic in said pan. It mellows out a little and becomes more like spinach’s funky cousin.

Arugula and garlicky butter taste really nice with parmesan cheese, so that goes on top. Going out of town or not, I’ve always got some Reggiano in the fridge!

BAKED POTATO WITH SAUTÉED ARUGULA

Baked Potato with Sautéed Arugula servedBaked Potato with Sautéed Arugula served

SERVES

1

INGREDIENTS

  • 1 russet potato
  • olive oil
  • kosher salt
  • freshly ground black pepper
  • large handful of arugula
  • 1 tablespoon butter
  • 1 garlic clove, crushed and peeled
  • parmesan cheese

METHOD

  1. Preheat oven to 400 degrees F. Pierce the potato in several places with a fork, rub with a little oil, and sprinkle with salt. Bake the potato until tender, 40-50 minutes depending on size.
  2. Cut the top of the potato open, sprinkle with salt and pepper and lightly mash the potato with a fork to combine.
  3. Warm the butter in a small pan over medium heat. Add the garlic clove and cook for a minute or so, until it becomes fragrant. Add the arugula, season with salt, and stir constantly until wilted. Remove from the heat and take out the garlic clove. Top the potato with the arugula and a generous sprinkling of parmesan cheese.

Conclusion

everyone likes potato dishes made in a different way, this is our take on making potato dish healthy and tasty by pairing it with nutritious vegetable like arugula. you can also use other types of leafy veggies as per your choice. so do try making it and eating with your family to have a nutritious and filling meal which can be made cheaply.


This recipe of scrumptious bourbon pecan pumpkin cheesecake has been in the works for a loooong time. I had to make sure it was just right for you guys!

So over the course of a couple of years, I’ve been enduring the difficult task of making (and eating) this cheesecake.

It’s been rough.

bourbon pecan pumpkin cheesecakebourbon pecan pumpkin cheesecake

I can’t lie – it was delicious right from the start. Pumpkin + cheesecake + bourbon + pecans = win. But I felt it wouldn’t be just if certain quesitons weren’t brought to light.

What if I added 1/4 teaspoon more cinnamon?

Organic pumpkin puree vs. regular?

Proper ratio of pecans to graham cracker in the crust?

The only way to address these pressing matters: make another cheesecake. And another. And another.

pecanspecans

The crust was subject to the most experimentation. I tried all kinds of crazy combinations of cookies and nuts.

The answer, of course, turned out to be the simplest: equal parts ground pecans and graham cracker crumbs.

mixture for bourbon pecan pumpkin cheesecakemixture for bourbon pecan pumpkin cheesecake

And the filling? Well I took the usual cheesecake suspects, then dumped a bunch of spices, some pureed pumpkin and bourbon on top!

Everything is better with bourbon on top. I’ve done studies.

 

So after much careful testing, I’m proud to finally share one of my favorite desserts with you.

A not-too-sweet, spicy, pumpkiny, slightly boozy sky-high slice of indulgent goodness.

Bring it to a holiday party! People will like you.

BOURBON PECAN PUMPKIN CHEESECAKE RECIPE

bourbon pecan pumpkin cheesecake servedbourbon pecan pumpkin cheesecake served

If you don’t have bourbon or don’t want to use alcohol for any reason – leave it out! It’ll still be plenty delicious.

INGREDIENTS

CRUST:

  • 8 tablespoons butter, melted
  • 1 cup graham cracker crumbs
  • 1 cup finely ground pecans
  • 3 tablespoons granulated sugar
  • pinch of kosher salt

FILLING:

  • 2 lbs cream cheese, room temperature
  • 1/4 cup sour cream
  • 2 cups packed brown sugar
  • 15 ounce can pumpkin puree*
  • 6 large eggs
  • 3 tablespoons bourbon
  • 2 tablespoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1 teaspoon kosher salt
  • 3/4 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1/4 teaspoon ground allspice

*I’ve found varying levels of water content in different brands of pumpkin puree. My favorite is Farmer’s Market Organic Pumpkin, it’s dense and rich. If you have a puree that’s on the watery side, place it in a few layers of paper towels and give it a gentle squeeze to get rid of some of the excess water.

METHOD

  1. Position a rack in the center of the oven and preheat to 325 degrees F. Wrap the outside of a 10″ springform pan with foil. Brush the inside of the pan with some of the melted butter, then combine the remaining butter with the other crust ingredients in a small bowl. Press the crumb mixture into the bottom and up the sides of the springform pan, packing it tightly and evenly. Bake the crust until golden brown, 15-20 minutes. Cool on a wire rack. Meanwhile, bring a medium pot of water to a boil and start on the filling.
  2. Beat the cream cheese and sour cream in a mixer until smooth. Add the brown sugar and beat until well combined, scraping down the sides of the bowl once or twice. In a medium bowl, whisk together the pumpkin puree, eggs, bourbon, vanilla, salt and spices until well combined. Add this to the cream cheese mixture and beat until just combined. Scrape the sides of the bowl with a spatula and fold a few times to make sure the mixture is uniform.
  3. Pour the filling into the cooled crust and place the springform pan inside of a roasting pan. Place the roasting pan in the oven and carefully pour the boiling water in the roasting pan until it comes about halfway up the sides of the springform pan. Bake until the outside of the cheesecake is set but the center is still loose, about 1 hour 45 minutes.
  4. Turn off the oven, crack the door, and let the cheesecake cool in the oven for about 30 minutes. Remove the springform pan from the roasting pan and allow to cool completely on a wire rack. Run a knife around the edge of the cheesecake and refrigerate for several hours (until fully set) or overnight.

YIELDS

1 10″ cheesecake

As soon as I poured this caramel hotness into its cooling vessel, I could only think one thing:

“I’ve made a huge mistake.”

(Props to my fellow Arrested Development fans)

Not that I messed up the recipe or anything, I just knew I was on track to eat way too many of these caramels.

Cacao Nib Caramels on plateCacao Nib Caramels on plate

The first one that I bit into for the purposes of the picture above wasn’t quite the right bite shape. Definitely had to try it again.

Then I started wrapping them up, and it turned into one of those I Love Lucy candy situations where I just couldn’t wrap them fast enough, so I had to eat some of them to stay on track.

There isn’t a conveyor belt in my house or anything, but you know. I had to.

caramel texture makingcaramel texture making
caramel texture making

A lot of people think making caramel is difficult. I wouldn’t call it difficult, but it is an item that require attention and time commitment .

When you set out on the road to caramel, there is no multitasking allowed. You can’t talk on the phone or catch up on Facebook drama.

Your entire world has to be centered on that pot of boiling sugar because the moment you go to do something else, it’ll turn on you.

And burnt caramel is a very sad situation.

 

So, assuming you can shut the world out for 30 minutes and read a candy thermometer, you can do it! I swear!

The recipe is based on one from Martha Stewart, who proclaims that bringing this caramel to 248 degrees (and not one degree more!) yields the perfect chewy-ooey-gooey caramel candy. She’s totally right.

Surprise, surprise.

Cacao Nib Caramels making toffeeCacao Nib Caramels making toffee

I upped the vanilla content in these candies because everything needs more vanilla. Then I topped the caramel with cacao nibs and chunky sea salt. The cacao nibs add a slightly bitter, chocolatey crunch, and we all probably know by now that salted caramel is where it’s at.

This makes a pretty giant batch of caramels, and everyone likes being given a little something sweet around the holidays. So make some caramels, give them to loved ones, throw them from your rooftop, spread some holiday cheer!

Disclaimer: Throwing caramel candies from your roof is actually a really bad idea. Nobody wants a caramel injury. Just hand them to people. Maybe in a cute bag wrapped with a bow.

CACAO NIB CARAMELS RECIPE

Cacao Nib CaramelsCacao Nib Caramels

Be sure to use a much larger saucepan than you think you need for this recipe – heavy cream makes the caramel bubble up like crazy while boiling. Also make sure you have all your finishing ingredients (both salts, vanilla, cacao nibs) ready to go before the caramel comes to temperature. You have to work quickly at that point.

INGREDIENTS

  • Vegetable oil spray, for baking sheet
  • 2 cups heavy cream
  • 2 1/4 cups granulated sugar
  • 6 tablespoons unsalted butter, cut into pieces
  • 1 1/4 cups light corn syrup
  • 1/2 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 2-3 tablespoons cacao nibs, for topping
  • flaky sea salt, for topping

METHOD

  1. Lightly spray bottom and sides of a 9×13 rimmed baking sheet (or glass dish) with vegetable oil. Line with parchment paper, leaving a 2 inch overhang on the long sides. Lightly spray the parchment with oil.
  2. Bring cream, sugar, butter and corn syrup to a boil in a large saucepan over high heat, stirring until the sugar dissolves. Reduce heat to medium-high. Cook, stirring occasionally, until caramel reaches 248 degrees on a candy thermometer, about 15 minutes.
  3. Immediately remove caramel from the heat and stir in the kosher salt and vanilla. Pour caramel into the prepared dish and sprinkle evenly with desired amount of cacao nibs and sea salt. Let the caramel stand, uncovered, at room temperature for at least 8 hours and up to 1 day.
  4. Lifting by parchment overhang, transfer caramel to a large cutting board. Cut into pieces (mine were ~1″x1 1/4″). Wrap each piece in wax paper, parchment, or cellophane.

YIELDS

~100-120 caramel candies (depending on how you cut them)

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