Instagram story viewer> @susansabloff> Posts

Seasoned✨with✨Susan

@susansabloff

9K

followers

425

following

sometimes sweet 🧁 sometimes salty🧂avid baker 👩🏻‍🍳🍪 and comfort food maker 🧈🍽️ creating a video recipe box for my family 📝📦

POSTS STORIES REELS TAGGED

Download All

🍋🧑‍🍳💛RECIPE: Lemon Posset

your new dinner party flex 🍋 lemon posset in lemon cups. people will think you trained in france.🧑‍🍳

ingredients:

2 cups heavy whipping cream
⅔ cup granulated sugar
zest from 2 lemons (~1½–2 tbsp)
5 tbsp + 1 tsp fresh lemon juice
1 tsp vanilla
4 lemons (for cups)
mint & berries to garnish

1️⃣ cut lemons in half lengthwise and scoop out the flesh with a small knife/spoon/melon baller — go slow so you don’t puncture the rind. squeeze and strain that juice into a bowl - you’ll need it for the filling. nestle the empty cups into a muffin tin to keep them from tipping over
2️⃣ combine cream, sugar, and zest in a small saucepan. stir to dissolve the sugar, bring to a boil, then reduce heat and simmer for 5 minutes
3️⃣ off the heat — stir in lemon juice + vanilla. let it cool for 15 minutes, then strain through a fine mesh sieve into a large measuring cup for easy pouring
4️⃣ fill your 8 lemon cups and refrigerate at least 2 ½ hours until fully set
5️⃣ garnish with berries + mint 🍓✨
#lemonposset #lemondessert #easterdessert #brunch #instafood by @susansabloff

6k

184

6 months ago

RECIPE: Pumpkin Donut Loaf 🎃🍩🍞 When your pumpkin bread crosses with an old fashioned sugar donut!
INGREDIENTS
For the bread:
1 ⅔ cups all-purpose flour
½ cup packed dark brown sugar
½ cup granulated sugar
2 tsp pumpkin pie spice
1 tsp baking soda
¾ tsp salt
½ tsp baking powder
15 oz Libby’s canned pumpkin (drained to remove about ⅓ cup liquid)
½ cup canola oil
2 large eggs
1 teaspoon vanilla
For the topping:
5 tbsp melted butter
¼ cup sugar
2 tsp cinnamon
INSTRUCTIONS
1️⃣ Preheat oven to 350°.
2️⃣ Drain the pumpkin through a fine mesh strainer (line with cheesecloth if you have it) for about 20 minutes, giving it a squeeze at the end. You want to remove about ⅓ cup of liquid. Don’t skip this step! It keeps the loaf from getting too dense and gives you a great crumb.
3️⃣ In a large bowl, whisk together the flour, brown sugar, sugar, pumpkin pie spice, baking soda, salt, and baking powder, breaking up any brown sugar clumps as you go.
4️⃣ In a smaller bowl, whisk the drained pumpkin, oil, vanilla and eggs until well combined.
5️⃣ Pour the pumpkin mixture into the dry ingredients and stir until just combined.
6️⃣ Spray a loaf pan with nonstick spray, add the batter, and spread until even. Bake 50-60 minutes, until a tester comes out clean.
7️⃣ Cool 10 minutes in the pan, then move to a wire rack set over a sheet pan.
8️⃣ Whisk together the sugar and cinnamon in a small bowl.
9️⃣ Brush the top, sides, and bottom of the loaf with melted butter. Work quickly, sprinkling the cinnamon sugar liberally over the butter and letting the excess fall onto the pan below. You’ll likely have sugar left over — sprinkle as long as it will stick! 📝Note: this bread isn’t super sweet on its own, so the sugar coating gives you that perfect sugary crunch in every bite, while the butter enhances the texture of the crust.
🔟 Let cool about an hour before slicing and cutting. 🧡
#pumpkinbread #fallbaking #bakersofinstagram #pumpkinspice #comfortfood @libbyspumpkin by @susansabloff

324

11

25 days ago

☁️ The Ultimate “No-Stress” Focaccia ☁️ by, Alexandra Stafford
This is the only focaccia recipe you’ll ever need. It’s low-effort, high-reward, and 100% beginner-friendly. 🥖✨
✨ The Lineup
4 cups (512g) AP Flour
2 1/2 tsp Kosher salt
2 tsp Instant yeast
2 cups (455g) Lukewarm water
4 tbsp Olive oil (divided)
Flaky sea salt 🧂(Maldon is 🤌)
Fresh rosemary (optional)
🥣 The Method
1️⃣ Mix & Hydrate: Whisk flour, salt, and yeast in a large glass bowl. Add water and mix with a spatula until you have a sticky dough ball. Cover and rest for 30 mins.
2️⃣ Stretch & Fold: With a wet hand, pull the edge of the dough up and over into the center. Do this 8-10 times until the dough feels smooth and cohesive. 🧘‍♂️
3️⃣ The Long Sleep: Slick the dough all over with olive oil, cover tightly, and chill in the fridge for 12–48 hours. Cold fermentation = flavor. ❄️
4️⃣ Prep & Deflate: Grease your pan (9x13 metal works best) with oil. Deflate the dough by releasing it from the sides of the bowl and pulling it toward the center. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball. Transfer to your pan.
5️⃣ The Proof: Roll the dough in the pan’s oil to coat. Let it rest, covered or uncovered, for 3–4 hours at room temp until it’s jiggly and fills the pan. ☁️
6️⃣ Dimple Time: Preheat oven to 425°F. Drizzle more oil on top and on your fingers. Use your fingertips to press straight down to create those iconic deep craters. Sprinkle with rosemary and flaky salt. 🌊
7️⃣ Bake: Pop it in for 25–30 mins until the bottom is golden and crisp.
8️⃣ Cool: Let it rest on a wire rack for 10 mins before slicing.
Pro Tip: Serve warm as the perfect easy appetizer with olive oil dipping sauce flavored with rosemary, garlic, salt/pepper and red pepper flakes! 🌿🧄🫒 Reheat the next day to revive the crust: 350ºF for 12 minutes.

#focaccia #bakersofinstagram #easyrecipes #homemadebread #yummy by @susansabloff

987

23

7 months ago

👩🏻‍🍳🍞⏲️ I’m on a sourdough journey, and now I have a new roommate - my starter! She’s high maintenance and a little knead-y, but I think we’re going to get along 😉 Shoutout to Sharon @culinarybyhobbyhill for a a wonderful hands-on baking class to get me started! #sourdough #sourdoughstarter #bakersofinstagram #instafood #sourdoughjourney taken in Powhatan, Virginia by @susansabloff

28

11

4 days ago

RECIPE: 🐔CHICKEN STOCK — AKA LIQUID GOLD🥇
Courtesy of Ina Garten 👑 with a few Susan edits
I use all dark meat for this one. It’s got a higher fat content, and fat = flavor. Dark pieces also bring more collagen-rich connective tissue, and when that breaks down over the long simmer, it turns into gelatin — that’s what gives good stock its body and that silky, slightly thick texture. Pro tip: if your chilled stock jiggles like Jell-O, you’ve got yourself a winner! 🏆
INGREDIENTS

12–15 lbs chicken (dark meat!)
3 large sweet onions, unpeeled & quartered
6 carrots, unpeeled & cut into thirds
6 stalks celery, cut into thirds
4 parsnips, unpeeled & cut in half
20 sprigs fresh parsley
15 sprigs fresh thyme
20 sprigs fresh dill
1 head garlic, unpeeled & cut in half
2 tbsp kosher salt
1 tbsp whole black peppercorns
7 quarts water
INSTRUCTIONS
1️⃣ Layer the chicken, veggies, herbs, garlic, and seasonings in a large stockpot.
2️⃣ Add 7 quarts of water and bring to a boil.
3️⃣ Reduce to a simmer and let it go, uncovered, for 4 hours. Prepare for your kitchen to smell amazing! Note: after 10-15 minutes, you’ll see some thick foam at the top - called scum. Skim that off and discard.
4️⃣ Let it cool a bit, then strain through a colander. The solids won’t have much flavor left, but you can find different ways to use them.
5️⃣ Chill the stock overnight. The next day, skim off the surface fat (hello, schmaltz! 🤍) and save it for later (excellent for frying or roasting veggies).
6️⃣ Use the stock right away, or pack it into containers and freeze it for soup season. You’ll end up with 24–26 cups of liquid gold. 🥇

#soup #instafood #chickenstock #comfortfood #soupseason by @susansabloff

23

3

9 days ago

RECIPE: PUMPKIN SPICE SHEET CAKE 🎃
CAKE
1 cup all-purpose flour
1 cup granulated sugar
¼ tsp salt
5 tbsp unsalted butter, melted
½ cup buttermilk
1 large egg
1 tsp vanilla
¾ cup canned pumpkin puree (drained!)
½ tsp baking soda
2 tsp pumpkin pie spice
ICING
7 tbsp unsalted butter
3 tbsp half & half or whole milk
2 ¼ cups powdered sugar
¾ tsp cinnamon
1️⃣ Preheat oven to 350.
2️⃣ Drain the pumpkin through a fine mesh strainer (line it with cheesecloth if you’ve got it) for about 20 minutes. Give it a good squeeze at the end — you want about ⅓ cup of liquid gone. Do NOT skip this. It’s the difference between a dense cake and a perfect tender crumb.
3️⃣ Whisk the flour, sugar and salt in a large bowl.
4️⃣ In another bowl, whisk the pumpkin, buttermilk, egg, vanilla, melted butter, baking soda and pumpkin pie spice until fully combined.
5️⃣ Pour the wet into the dry. Stir until no white streaks remain.
6️⃣ Spray a quarter sheet pan (9x13x1) with nonstick spray. Pour in the batter. Bake 15–18 min, until a toothpick comes out clean.
7️⃣ The second it’s out of the oven, make the icing. Melt butter in a saucepan over medium. Off the heat, whisk in the milk and powdered sugar - then the cinnamon - until smooth.
8️⃣ Pour the warm icing over the warm cake and spread FAST — it sets up quickly. Rest at least an hour before cutting. You get a crinkly crust on top with a little melt underneath. Delicious!

#pumpkinsheetcake #pumpkinspiceseason #bakersofinstagram #fallbaking #comfortfood by @susansabloff

47

8

11 days ago

BEST CORN DIP EVER 🌽💛🏆
Inspired by @halfbakedharvest ♥️ Warm, scoopable, and gone in about 10 minutes flat.

INGREDIENTS
1 teaspoon chili powder
½ teaspoon smoked paprika
½ teaspoon sweet paprika
¼ teaspoon cayenne pepper (or to your heat level)
Big pinch of salt

2 tablespoons olive oil
1 small sweet onion, chopped (heaping ½ cup)
4 ears corn - uncooked - cut from the cob (about 2 cups)

6 ounces cream cheese, room temperature
⅓ cup sour cream

⅓ cup Duke’s mayo
2 tablespoons fresh lime juice
2 tablespoons salted butter
2 tablespoons fresh cilantro, chopped
Kosher salt and black pepper
Corn chips
INSTRUCTIONS
1️⃣ In a ramekin, mix together the spices and a big pinch of salt.
2️⃣ Heat the olive oil in a skillet over medium-high heat. Add the onion, season with salt and pepper, and cook until golden brown around the edges, 4-5 minutes. That caramelization is where a lot of the flavor is building.
3️⃣ Add the corn and 1 teaspoon of the spice mix. Cook until the corn is softened, about 5 minutes.
4️⃣ Reduce the heat to low and stir in the cream cheese until fully combined with the corn.
5️⃣ Stir in the sour cream, then pour into a shallow serving bowl.
6️⃣ In a separate small pan, melt the butter until it just starts to bubble. Whisk in the remaining spice mix, then remove from the heat right away.
7️⃣ In a small bowl, mix together the mayo, lime juice, and a pinch of salt.
8️⃣ Drizzle both the mayo and butter mixtures over the corn, then mix gently to combine — you want to see the streaks!
9️⃣ Sprinkle with cilantro and serve warm with corn chips!

#mexicanstreetcorn #corndip #foodie #gamedayfood #appetizer by @susansabloff

33

6

20 days ago

RECIPE: PROVENÇAL T🍅MAT🍅Es
INGREDIENTS
🍅 3 large ripe heirloom tomatoes, or 6 smaller (2½–3”) tomatoes
🍞 1½ cups fresh white breadcrumbs (not dry!)
🧅 2 scallions, white parts and a bit of the green
🌿 ¼ cup basil leaves
🌿 2 tablespoons flat-leaf parsley
🌿 1 teaspoon fresh thyme leaves
🧂 ½ teaspoon kosher salt, plus more for the tomatoes + pepper
🧄 1 teaspoon minced garlic
🫒 olive oil
🧀 2–3 ounces goat cheese, crumbled
DIRECTIONS
Preheat oven to 400°F.
1️⃣ Slice the cores out of the tomatoes, then carefully scoop out the seeds and juice — keeping as much flesh intact as possible. Be careful not to tear the skin! Turn upside-down on a paper towel to drain any leftover juices.
2️⃣ In a food processor, pulse the breadcrumbs, scallions, herbs, garlic, and salt & pepper until finely chopped and combined. Transfer to a bowl and toss with 1½ tablespoons olive oil.
3️⃣ Season the inside of each tomato cavity with a kosher salt and pepper.
4️⃣ Layer as follows: breadcrumbs, goat cheese, breadcrumbs, goat cheese, breadcrumbs.
5️⃣ Bake for 15–20 minutes, depending on size, until the breadcrumbs are golden and the tomatoes are tender. Don’t overcook, or your tomatoes will collapse.
6️⃣ Delicious hot out of the oven or at room temp!

#tomatoes #i̇nstafood #farmtotable #heirloomtomatoes #comfortfood by @susansabloff

13

3

a month ago

ZUCCHINI SCARPACCIA 🧀🥒
This is the sheet-pan zucchini situation you didn’t know your summer needed — crispy, cheesy, savory!
INGREDIENTS
2 lbs zucchini, peeled and thinly sliced with a mandoline
1 tsp kosher salt
3/4 all-purpose flour
1/2 cup cornmeal, plus more for sprinkling
1/2 cup packed, grated Parmesan cheese
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 small sweet yellow onion , peeled and thinly sliced with a mandoline
Butter, for the pan
extra-virgin olive oil
STEPS - Preheat the oven to 425ºF.
1️⃣ Thinly slice the zucchini with a mandoline — not paper-thin but thin enough to fold in half and have it bend.
2️⃣ Place the slices in a colander and a bowl UNDER the colander. The bowl will catch the liquid you’ll use in step 5 - don’t throw it out!
3️⃣ Toss the zucchini with 1 tsp salt, and let drain (at least 1 hour - up to 4).
4️⃣ Press the zucchini hard into the colander to force out water. Then wrap it in a clean tea towel, twist, and wring it out over the bowl like you mean it — get aggressive. Dry zucchini = crispier results! Measure the liquid (topping off with water if needed) to make 1 cup + 1 tbsp and set aside. Dry the bowl — you’re reusing it.
5️⃣ In the dry bowl, whisk together flour, cornmeal, garlic powder, cayenne, and parmesan. Whisk in the zucchini water until it looks like pancake batter.
6️⃣ Fold in the zucchini and onion until the veggies are coated in batter.
7️⃣ Butter a half sheet pan (13x18”), dust with 2 tbsp cornmeal, and shake to coat evenly.
8️⃣ Press the mixture into the pan in an even, thin layer. Drizzle with olive oil and finish with kosher salt.
9️⃣ Bake 50-60 minutes, until the edges go deeply golden and crisp. Cool in the pan 5 minutes, then slice into squares.
🔟 Eat warm or at room temp — both are delish!
#instafood #zucchini #gardentotable #yummy #summersquash by @susansabloff

907

45

a month ago

RECIPE: LIME MOUSSE PARFAIT 💚
Silky lime mousse, crunchy Biscoff-graham crumble, clouds of whipped cream — the perfect no-bake summer dessert 🌿
INGREDIENTS 📝
Crumble:
4 tbsp butter (Kerrygold if you have it)
4 sheets graham crackers, coarsely crushed
10 Biscoff cookies, coarsely crushed
1 tbsp granulated sugar
1 pinch kosher salt
Filling:
8 oz cream cheese, room temp
1 (14 oz) can sweetened condensed milk
1 tsp lime zest
½ cup fresh lime juice
1 cup heavy cream, whipped to soft peaks
For serving:
½ cup heavy cream, whipped to soft peaks
1 tbsp sugar
Biscoff cookies
extra crumble + lime zest
METHOD 👩‍🍳
1️⃣ Melt the butter 🧈 over medium heat. Add the crushed graham crackers, Biscoff, sugar, and salt🧂. Stir often until toasted and fragrant, 3-4 min. Transfer to a plate and let cool.
2️⃣ Whip 1 cup heavy cream to soft peaks. Set aside.
3️⃣ Beat the room-temp cream cheese and condensed milk until smooth, about 1 min. Add lime zest and juice, mix until combined.
4️⃣ Gently fold in the whipped cream with a spatula just until incorporated — don’t overmix, you want it airy 🤍
5️⃣ Layer in glass dishes: crumble, filling, crumble, filling. If you like different ratios - get creative! Mine made 5 dishes, but it will depend on the size of your dishes. I do a heaping tbsp of crumble + ¼ cup filling per layer — adjust to your glass size! Cover and chill for at least 2 and up to 24 hours ⏰
6️⃣ Right before serving, whip remaining ½ cup cream with 1 tbsp sugar to soft peaks. Divide on top. Garnish with lime zest + reserved crumble. 💚

#nobakedessert #keylimepie #biscoff #instafood #parfait by @susansabloff

62

9

a month ago

🌽🥑🍅 The BEST Summer Corn Salad!
For the lime dressing
🫙½ cup olive oil
💚Zest from 1 lime
🍋¼ cup fresh lime juice
🧄1 clove garlic, minced
🧂1½ tsp salt
🌶️⅛ tsp cayenne pepper
🫙¼ tsp black pepper
✨1 tbsp + 1 tsp sugar
You’ll only use about half the dressing for this recipe, which means leftovers for other salads throughout the week!🥗 #summersalad #cornonthecob #instafood #steaksalad #avocado by @susansabloff

35

13

2 months ago

🍅🌿⚪️ TOMATO BURRATA SALAD No cooking. No fuss. Just ripe tomatoes doing their thing and a ball of burrata torn open so the cream spills out! 🤌❤️👩🏻‍🍳 #burrata #capresesalad #summerrecipes #instafood #freshfromthegarden by @susansabloff

46

15

2 months ago