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Charlotte Recipes, New York, NY (2026)

09/05/2026

Creamy Orange Posset
Ingredients:
- 2 cups heavy cream
- 2/3 cup granulated sugar
- 2 tablespoons fresh orange zest
- 6 tablespoons fresh orange juice

Instructions:
1. Set out six small ramekins or dessert cups and place them on a tray for easy transport to the refrigerator.
2. Pour the heavy cream into a medium saucepan and add the sugar and orange zest.
3. Set the heat to medium and bring the mixture to a boil, stirring occasionally.
4. Once it reaches a boil, lower the heat and let it simmer gently for 8 to 12 minutes, stirring from time to time. The mixture should reduce down to about 2 cups total. You can measure this by pouring it into a 2-cup measuring cup to check.
5. Remove the pan from heat and wait about 2 minutes for the mixture to cool slightly, then stir in the orange juice.
6. Pour the mixture through a fine mesh strainer into a bowl to remove the zest pieces and create a smooth, silky texture.
7. Divide the strained mixture evenly among the six ramekins.
8. Cover with plastic wrap and refrigerate for at least 3 hours, or overnight, until the posset sets into a spoonable custard.
9. Just before serving, top each cup with a small pinch of fresh orange zest.

Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 207 minutes | Kcal: 364 kcal | Servings: 6 servings

09/05/2026

Almond Joy Cookies
Ingredients:

- 1 (14-ounce) bag sweetened flaked coconut
- 1 (14-ounce) can sweetened condensed milk
- 2 cups semi-sweet chocolate chips
- 2/3 cup salted roasted almonds, chopped

Instructions:
1. Preheat your oven to 325 degrees Fahrenheit and line two large baking sheets with parchment paper.
2. Pour the coconut, condensed milk, chocolate chips, and chopped almonds into a large mixing bowl.
3. Stir the mixture until all ingredients are evenly combined and the dough holds together.
4. Using a cookie scoop or rounded tablespoon, drop portions of dough onto the prepared baking sheets, spacing them about one inch apart.
5. Moisten your fingertips with water and gently shape each mound into a flat disc, pressing the top smooth.
6. Place the baking sheets in the oven and bake for 12 to 14 minutes, until the edges of the coconut begin to turn light golden brown.
7. Remove from the oven and allow the cookies to cool on the baking sheet for about five minutes before transferring to a wire rack if desired.
8. Store completely cooled cookies in an airtight container at room temperature for up to five days.

Prep Time: 10 minutes | Cooking Time: 14 minutes | Total Time: 24 minutes | Kcal: 110 kcal | Servings: 24 servings

09/05/2026

Homemade Biscoff Cookie Butter Cookies
Ingredients:
- 2 1/4 cups all purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 1/2 cup Biscoff cookie butter spread
- 10 Biscoff cookies, roughly crushed
- 1 tablespoon coarse sea salt or flaky salt for topping
- 2 tablespoons additional Biscoff spread for finishing

Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Set this dry mixture aside.
3. In a large mixing bowl, beat the softened butter and both sugars together until the mixture becomes light and fluffy, about 2 to 3 minutes.
4. Add the egg to the butter mixture and beat until well combined. Pour in the cookie butter spread and mix until fully incorporated, scraping down the bowl as needed.
5. Gradually add the dry ingredients to the wet ingredients in three portions, mixing on low speed after each addition until just combined. Do not overmix.
6. Fold in the crushed Biscoff cookies by hand using a spatula or wooden spoon until evenly distributed throughout the dough.
7. Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 8 to 10 minutes, or until the edges are set but the centers still look slightly underdone. The tops should show subtle cracks.
9. Allow the cookies to rest on the baking sheet for 5 minutes without moving them. This helps them set properly.
10. Transfer the cookies to a wire rack and let them cool completely, about 20 minutes.
11. Once cooled, spread a small amount of Biscoff spread on top of each cookie and sprinkle lightly with flaky salt.

Prep Time: 20 minutes | Cooking Time: 10 minutes | Total Time: 35 minutes | Kcal: 140 kcal | Servings: 24 servings

09/05/2026

Cheesy Smashed Potatoes with Crispy Cheese Crust
Ingredients:

- 1.5 pounds baby potatoes, halved
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1 teaspoon black pepper
- 3/4 teaspoon sea salt
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon red pepper flakes
- 1 cup sharp cheddar cheese, shredded
- 3/4 cup mozzarella cheese, shredded
- 1/3 cup grated Parmesan cheese
- 2 tablespoons fresh parsley or chives, chopped
- Cooking spray or parchment paper

Instructions:

1. Boil the halved potatoes in a large pot of salted water for 12 to 15 minutes until they are tender when pierced with a fork.
2. Preheat your oven to 425 degrees Fahrenheit.
3. Drain the potatoes thoroughly and pat them dry with paper towels to remove excess moisture.
4. Transfer the dried potatoes to a large bowl and toss them with olive oil, garlic powder, Italian seasoning, black pepper, sea salt, smoked paprika, and red pepper flakes.
5. Line a large baking sheet with parchment paper or coat it lightly with cooking spray.
6. Sprinkle a small handful of cheddar and mozzarella cheese mixture in small piles across the baking sheet, spacing them about 2 inches apart.
7. Place one potato half on top of each cheese pile and press it down gently with the bottom of a glass or the back of a spatula to slightly flatten it.
8. Top each flattened potato with another small handful of cheddar and mozzarella cheese.
9. Bake for 10 to 12 minutes until the cheese is melted and bubbly around the potatoes.
10. Turn on the broiler and place the baking sheet on the top rack for 1 to 2 minutes to crisp the cheese edges, watching carefully so it does not burn.
11. Remove from the oven and immediately sprinkle the grated Parmesan cheese over all the potatoes while they are still hot.
12. Garnish with fresh parsley or chives and serve warm.

Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes | Kcal: 340 kcal | Servings: 4 servings

09/05/2026

Sourdough Grilled Cheese
This sourdough grilled cheese combines tangy, artisan bread with a blend of melted cheeses for a deeply satisfying sandwich. The crispy exterior and creamy interior make it a timeless comfort food that's ready in minutes.

Ingredients:
- 2 slices sourdough bread, cut 1/2 inch thick
- 1 tablespoon unsalted butter
- 1 teaspoon mayonnaise
- 3 ounces sharp cheddar cheese, freshly grated
- 1 ounce gruyère cheese, freshly grated

Instructions:
1. Place a cast-iron skillet or non-stick pan over medium-low heat and allow it to warm for about 1 minute.
2. While the pan heats, grate your cheeses directly into a small bowl and toss gently to combine. Spread 1/2 teaspoon of mayonnaise on one side of each bread slice.
3. Add the butter to the hot skillet and tilt the pan so the butter coats the bottom evenly. Once melted and foamy, place one bread slice into the pan with the mayonnaise side facing down.
4. Sprinkle the cheese mixture evenly across the bread slice in the pan. Top with the second bread slice, mayonnaise side up.
5. Cover the pan with a lid or foil tent. Cook for 2 to 3 minutes until the bottom is golden brown and crispy. Listen and feel for the cheese to soften underneath.
6. Using a wide spatula, carefully flip the sandwich. Replace the cover and cook for another 2 minutes until the second side is golden brown and all cheese is melted.
7. Transfer to a cutting board and slice diagonally with a serrated knife. Serve right away while warm.

Prep Time: 5 minutes | Cooking Time: 5 minutes | Total Time: 10 minutes | Kcal: 520 kcal | Servings: 1 servings

09/04/2026

Air Fryer Steak Bites with Garlic Butter
Ingredients:
- 1.5 pounds top sirloin steak, cut into 1-inch cubes
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 1 tablespoon fresh parsley, chopped
- 0.25 teaspoon red pepper flakes (optional)

Instructions:
1. Remove steak cubes from the refrigerator 10 minutes before cooking to allow them to reach room temperature for more even cooking.
2. Pat all steak pieces completely dry using paper towels. This step helps them develop a golden crust instead of steaming.
3. Transfer steak cubes to a large bowl. Drizzle with olive oil and toss until every piece is lightly coated.
4. Add salt, pepper, garlic powder, and smoked paprika. Toss again to distribute seasoning evenly across all pieces.
5. Preheat your air fryer to 400 degrees Fahrenheit for 3 minutes.
6. Arrange seasoned steak bites in a single layer inside the air fryer basket without crowding. Work in batches if necessary to maintain proper air circulation.
7. Cook for 4 minutes, then shake the basket to turn the pieces over.
8. Continue cooking for 3 to 4 more minutes for medium-rare steak (internal temperature around 130 to 135 degrees) or 5 to 6 minutes total for medium (around 140 to 145 degrees). Use a meat thermometer to check doneness.
9. While the steak finishes cooking, place butter in a small skillet over low heat. Once melted, add minced garlic and stir constantly for about 30 seconds until fragrant. Do not let the garlic brown.
10. Transfer the hot steak bites to a serving bowl or platter.
11. Pour the warm garlic butter mixture over the steak bites and toss gently to coat.
12. Sprinkle with fresh parsley and red pepper flakes if desired. Serve immediately while hot.

Prep Time: 10 minutes | Cooking Time: 10 minutes | Total Time: 20 minutes | Kcal: 329 kcal | Servings: 4 servings

09/04/2026

Homemade Rhubarb Pie
Ingredients:

- 1 recipe pie dough (store-bought or homemade)
- 6 cups fresh rhubarb, cut into 1-inch pieces
- 1 cup granulated sugar
- 1/4 cup light brown sugar
- 5 tablespoons all-purpose flour
- 1 teaspoon orange zest
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
- 1 large egg
- 1 tablespoon granulated sugar (for topping)
- Water for brushing

Instructions:
1. Preheat your oven to 425 degrees F and place a rimmed baking sheet on the middle rack to heat while you prepare the pie.
2. Remove your pie dough from the refrigerator. If using homemade dough, divide it into two portions, making one slightly larger than the other. Shape each into a flat disc, wrap in plastic, and refrigerate for 20 minutes.
3. While the dough chills, prepare the filling. In a large bowl, combine the rhubarb pieces, 1 cup granulated sugar, brown sugar, flour, orange zest, and vanilla extract. Gently toss until the rhubarb is evenly coated. Set aside.
4. On a lightly floured work surface, roll out the larger dough disc into a circle about 1 inch wider than your pie dish. Carefully transfer it to the dish and press it gently against the bottom and sides. Refrigerate while you roll the top crust.
5. Roll out the smaller dough disc to roughly the same thickness as the bottom crust. You can cut it into strips for a lattice pattern or keep it whole for a traditional top crust.
6. Remove the pie dish from the refrigerator. Pour the rhubarb filling into the crust and dot the top with small pieces of butter scattered across the surface.
7. Brush the outer edge of the bottom crust with water. If using a whole top crust, place it over the filling, trim any excess dough, and press the edges together with a fork to seal. If using strips, arrange them in a lattice or woven pattern over the filling. Cut 3 to 4 small slits in the top crust to allow steam to escape.
8. In a small bowl, whisk together the egg with 1 tablespoon of water to create an egg wash. Brush this mixture over the entire top crust and sprinkle with the remaining 1 tablespoon of sugar for a sparkling finish.
9. Place the pie on the preheated baking sheet and bake for 45 minutes at 425 degrees F. Watch for the crust to turn golden brown. If browning too quickly, loosely tent the top with foil.
10. Lower the oven temperature to 375 degrees F and continue baking for 20 to 25 minutes, until the filling bubbles gently around the edges.
11. Remove the pie from the oven and let it cool for at least 3 to 4 hours at room temperature before slicing. This cooling time allows the filling to set properly and makes serving much easier.

Prep Time: 30 minutes | Cooking Time: 65 minutes | Total Time: 95 minutes | Kcal: 250 kcal | Servings: 10 servings

09/04/2026

Homestyle Chicken Pot Pie Casserole
Ingredients:

- 3 tablespoons butter, divided
- 1 medium yellow onion, diced
- 8 ounces mushrooms, sliced
- 2.5 cups frozen mixed vegetables
- 3.5 cups cooked shredded chicken
- 1 can (10.5 ounces) cream of chicken soup
- 1.5 cups whole milk
- 0.5 cup low-sodium chicken broth
- 1 teaspoon dried thyme
- 0.5 teaspoon dried rosemary
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 16 ounces refrigerated biscuit dough

Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9-by-13-inch casserole dish.
2. Melt 2 tablespoons of butter in a large skillet over medium heat.
3. Add the diced onion and cook for 3 to 4 minutes, stirring often, until the onion turns translucent.
4. Stir in the sliced mushrooms and cook for another 2 minutes until they begin to soften.
5. Add the frozen mixed vegetables and stir to combine everything evenly.
6. Pour in the cream of chicken soup, milk, and chicken broth. Stir well to break up any lumps.
7. Add the cooked chicken, thyme, rosemary, salt, pepper, and garlic powder to the skillet.
8. Bring the mixture to a gentle simmer and let it bubble softly for 3 to 4 minutes, stirring occasionally. The filling should be warm and steaming.
9. Pour the entire chicken and vegetable mixture into the prepared casserole dish.

10. Arrange the biscuit dough pieces evenly over the top of the filling, leaving small gaps between each biscuit to allow steam to escape.
11. Melt the remaining 1 tablespoon of butter and lightly brush it over the tops of the biscuits. This helps them turn golden brown.
12. Bake uncovered for 30 to 35 minutes, until the biscuits are golden brown and the filling is bubbling around the edges.
13. Remove from the oven and let rest for 5 minutes before serving.

Prep Time: 15 minutes | Cooking Time: 35 minutes | Total Time: 50 minutes | Kcal: 425 kcal | Servings: 8 servings

09/04/2026

Mississippi Mud Poke Cake
Ingredients:

- 1 box chocolate cake mix (Super Moist Triple Chocolate Fudge variety)
- 1 cup whole milk
- 1/2 cup salted butter, melted
- 4 large eggs
- 1 cup heavy cream
- 1 cup semi-sweet chocolate chips
- 10.5 oz mini marshmallows, divided
- 1 stick salted butter, melted
- 3 tablespoons unsweetened cocoa powder
- 1/3 cup heavy cream
- 3 cups powdered sugar
- 1 cup pecans, toasted and chopped
- 1/2 cup mini marshmallows for topping

Instructions:
1. Preheat your oven to 350 degrees Fahrenheit. Grease a 9x13 inch baking dish and set aside.
2. Spread chopped pecans on a baking sheet and toast in the oven for 5 to 8 minutes until fragrant. Remove and let cool completely.
3. In a large mixing bowl, combine the cake mix, milk, melted butter, and eggs. Stir until the batter is smooth and no dry ingredients remain. Pour into the prepared baking dish.
4. Bake according to the package directions or until a toothpick inserted in the center comes out clean, usually 28 to 32 minutes.
5. Remove the cake from the oven and let it cool for 10 minutes. Using the handle of a wooden spoon, poke holes all over the surface of the cake, pressing down to reach the bottom layer.
6. In a small saucepan, heat 1 cup of heavy cream over medium heat until steaming but not boiling. Pour the cream over the chocolate chips in a bowl and let sit for 1 minute. Stir until smooth and fully melted.
7. Pour the chocolate ganache slowly over the poked cake, allowing it to flow into all the holes. Spread any remaining ganache across the surface.
8. Sprinkle 10 ounces of mini marshmallows evenly over the warm ganache. Return the cake to the oven for 1 to 2 minutes just until the marshmallows begin to soften slightly. Watch carefully to prevent burning.
9. Remove the cake from the oven and allow it to cool while you prepare the frosting.
10. In a medium bowl, whisk together the melted butter, cocoa powder, and 1/3 cup heavy cream until combined.
11. Add the powdered sugar gradually, about 1 cup at a time, and beat with an electric mixer until the frosting reaches a smooth, spreadable consistency.
12. Once the cake has cooled, spread the frosting evenly over the top.
13. Top the frosting with the toasted pecans and remaining 1/2 cup of mini marshmallows.
14. For extra indulgence, place the cake under the broiler for 1 to 2 minutes to lightly toast the marshmallow topping, keeping a close eye to prevent charring.

Prep Time: 25 minutes | Cooking Time: 30 minutes | Total Time: 55 minutes | Kcal: 698 kcal | Servings: 12 servings

09/04/2026

Dollywood Cinnamon Bread
Ingredients:

- 1 lb frozen bread dough, thawed according to package directions
- 4 tablespoons unsalted butter, melted
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
- 1/4 cup brown sugar, packed
- 1 cup powdered sugar
- 2 to 3 tablespoons whole milk
- Cooking spray
- Parchment paper

Instructions:
1. Lightly coat a loaf pan with cooking spray and line it with parchment paper, then spray the parchment as well.
2. Place the thawed bread dough in the prepared pan and let it rest in a warm location for 30 minutes to rise slightly.
3. While the dough rises, combine the granulated sugar and cinnamon in a small bowl and mix well.
4. Using a sharp knife, make 5 to 6 shallow horizontal cuts across the top of the dough, cutting about halfway through the depth of the loaf.
5. Brush the melted butter generously over the top of the dough and into the cuts you just made.
6. Sprinkle the cinnamon-sugar mixture evenly over the buttered dough, covering all surfaces including the cuts. Then sprinkle the brown sugar over the top.
7. Preheat your oven to 350 degrees Fahrenheit.
8. Bake the bread for 20 to 25 minutes, until it is golden brown and cooked through.
9. While the bread bakes, whisk together the powdered sugar and milk in a small bowl. Add milk a little at a time until you reach a drizzle consistency that is thin enough to pour but thick enough to coat.
10. Remove the bread from the oven and let it cool for 5 minutes. Drizzle the icing over the warm bread and serve immediately.

Prep Time: 30 minutes | Cooking Time: 25 minutes | Total Time: 55 minutes | Kcal: 660 kcal | Servings: 4 servings

Charlotte Recipes

09/05/2026

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