How to Make the Most of Small Kitchens

By Daniel Troise, Marketing Intern, SEMCA

The easiest excuse for not getting organized is to say that you need more space or more money. Sometimes, if your favorite room or space is a mess, it seems easier to close the door.

As a current young professional in the hunt for an apartment myself, I look at virtual open houses and see some of the smallest kitchen spaces with limited cabinetry and space. While many look at that with displeasure and go on to the next one, I look at this as a challenge. You may be surprised at what you can make out of space, and looks may be deceiving. After reading this article, you may want to give it a chance.

Create More Cabinet Storage


I have been searching for an apartment right outside my local metropolitan area for some time now. If you know anything about New York real estate, spacious kitchens and budgets are not two phrases you hear in the same sentence often. This leaves me with the option to make the most out of the available space I will be given in the apartment I choose.

Getting organized does not take thousands of dollars or require hours of construction. The items you will need can be bought online or at a local store near you, and the payoff will be huge. Think outside of the box; you can make storage and utilize almost any space. I got inspiration from “Tidbits from the Tremayne’s,” calling for a chalkboard inside your cabinet doors.

Adhesive hooks

The concept behind this idea is to find objects you can hang on the inside of cabinet doors, creating more room and using a chalk sheet or paint to organize your items. People have used measuring cups, chips, and utensils, to name a few. This allows you to make a bit more cabinet or countertop space.

After you gather which items you will use, the next step is to take your cabinet door off the hinges and place it on a flat surface. Measure or tape out the entire inside of the cabinet and apply the chalk tape or paint the defined area. Keep in mind; if you are in a rental unit, you may want to go with the chalk tape concept to be removed toward the end easily. If you are all for the paint, make sure to give your landlord a heads up (and maybe share the article with them!)

Give the paint a few minutes to dry and let the tape settle. Finally, get small adhesive hooks and apply them to the chalkboard.  Feel free to continue this practice throughout all your cabinet doors, ensuring you can maximize the space in your kitchen. Perhaps getting a Sharp Microwave Drawer Oven will help. You are going to love it!

Extra Sink Storage

Kitchen sink with sponges

Whenever I am cooking in my kitchen or cleaning up around the house, one thing that annoys me most is clutter. It makes your home look messy and can make your design feel unauthentic and ruin the aesthetic you want to achieve.

While most of this can be corrected with bins and storage options designed to fit the feel of your home or kitchen theme, an area where I struggle is near the sink of my kitchen. Between the dish soap, sponge brush, and sponge, the lack of counter space near the sink causes me to leave these items against the wall and not have a proper place for them until now?

I began looking for ways to create more storage and stumbled upon an awesome step-by-step instruction guide from “The Art of Doing Stuff,” which gives us tips on installing a tip-out tray under your sink for storage. You know those fake drawers that are typically under the sink but don’t open? Let’s put them to work!

Kitchen sink with false drawer

The first step is to remove the false drawer from the bottom of the sink. This should be a simple step as they usually pop right off or can be unscrewed. Then head on over to your local dollar store (with your mask, course) or go online and purchase pencil trays. Screw-in the trays to the back of the false drawer. To ensure that it will work and you will have enough room, set it up against the opening to make sure it does not interfere with the sink basin or any other cabinets. Once set, screw them into the cabinet drawer.

Finally, place a tip-out hinge, similar to the ones found here, to each side of the false drawer (even though it’s not so false anymore) and reinstall it back into the cabinet base. Yay! Now you can hide your sponges, soaps, and whatever you want, giving your kitchen a more sleek and edgy look.

Overall make sure that you have a pencil, screwdriver, ruler, drill, and a drill bit, in addition to the two hinges and pencil bins to complete this project. I can’t wait to see how it turns out.

Pegboard Backsplash

pegboard backsplash

The more and more I research small kitchen storage ideas, the more I realize how small some kitchens are. If you think yours is small, I challenge you to go and do a quick search online and see. This allows us to be even more creative.

There are times where an organization can serve as a design piece. There is just something so satisfying about looking at someone’s belongings when they are all in sync with one another and aligned so symmetrical. From floating shelves that display all of your belongings to open door pantries, who says you can’t tap into your interior designer side and show off your organization skills.

floating shelves

A typical kitchen is set up with a counter with storage on the bottom and cabinets on the top, with a limited amount of wall space in between. Well, if you learned anything thus far, it is maximizing everything, even the smallest of areas. Finding this concept for a pegboard backsplash from “DIY Network” is the perfect addition to this article.

To complete this look and storage hack, you are going to need a 1/2″ pegboard panel, paper bags (the grocery store ones should work fine), 12 felt pads, 3/4″ drywall screws, and 1/2″ wood trim for edging around the backsplash.

The first step is to use the paper bags to outline and create a template to place the backsplash. The benefit of using the bags is so that you can write and measure out the size of the pegboard. Double-check and make sure that your outlines and measurements are exact, then place it on top of the pegboard and use a jigsaw to cut it according to the size.

Next, we are going to want to add felts to the back of the pegboard. This is so that they stay off the wall, allowing hooks to slide in and out. Finally, screw the pegboard in the wall and plan it out. Hang up your favorite utensils, measuring cups, or anything else. This can help declutter your countertop and cabinet space, allowing for more room and a cleaner look.

Under Cabinet Storage

hanging coffee cups

We are seriously utilizing every square foot in the kitchen to make sure you get the most out of your space. From backsplashes to cabinet doors and more, my goal is for you to get organized and get in a better state of mind.

It amazes me what you can find online. The internet feels like a collaborative space for people to exchange and share ideas to solve common problems and create unique solutions. After searching for hours for the simplest and most beneficial DIY storage hacks for small kitchens, I realized that cabinet shelves aren’t the only storage source in a cabinet. I know we talked about the usage of cabinet doors before, but did you also know that you can utilize the bottom of the cabinet?

hanging mugs

I was on social media and came across this posting from “Two Men and a Little Farm” calling for under cabinet jar mounting. Under your cabinet, the process is quite simple, mount in a magnetic strip and place it under the cabinet. It is recommended that you place it towards the back of the cabinet to utilize the counter space when cooking, prepping meals, and everything in between.

Once the magnetic strip is up, you can hang the mason jars as the tops attach to the magnetic strip. It may be a great idea not to fill the mason jars with heavy items. While the blog stopped here, I saw another awesome hack looking at the photograph from the bloggers. This one may be even simpler (I know, right?).

Some kitchen objects can be difficult to store because of their shapes. And by some kitchen objects, I mean coffee mugs. I can tell you that my whole bottom row in my one cabinet is coffee mugs, and none of them are the same. Some I got from vacations, others as gifts, it can be hard to keep them organized and store. Placing little hooks on the bottom of your upper cabinet will allow you to hang all your uniquely shaped (I don’t like to say odd) to hang, creating shelves of space where you can store more.

Try placing the coffee mugs closest to your coffee machine. Trust me on this one; you are going to love it!

Pantry Between the Studs

pantry shelves

From the tiniest projects, from just sticking on an adhesive on the back of a cabinet door to knocking down sheetrock, everyone has their own ideas of a small project. This last project is by far one of the most innovative and genius ideas I have seen in a long time and personally doesn’t take longer than a day’s work to complete. How would you feel if I told you that you could build a panty in your home without adding any square footage? Would you believe me? I was confused for a second until I found this amazing concept from “Live From Julie’s House.”

Basically, the idea is to set up shelves between your walls’ studs, remove the drywall, and create a storage place for foods or anything. Sliding doors will allow you to maximize the space without taking up too much room. Now before you get a sledgehammer, here are a few tips to follow.

Ensure that you know where the studs are in the wall before you see if this is a solution for you. You can tell by knocking on the wall and seeing where it is hollow and hard. Also, if you are renting a house or are not the sole homeowner, you should consult this project with other parties (I highly believe that they will be all for it.) If you can, you may also want to use a wall where you know there are no pipes or wiring. If you check off all these boxes, let’s move on.

Sliding pantry door- closed

Create wood shelves in between each of the studs. Spread them out far enough so you know what you can place on them. In fact, please test it out using common kitchen products such as cereal boxes, canned goods, and more to ensure that you have enough height space.

Finally, install sliding doors covering the space’s width, so not everyone has to see your pantry. If you want to tap into your artistic side, feel free to paint a design on the door and paint all the shelves a neutral color that matches the rest of the house’s theme.

Ramen Recipes Around the World

By Daniel Troise, Marketing Intern, SEMCA

**NOTE:   The Sharp 30″ Drop-In Radiant Cooktop (SDH3042DB) or the 24″ Drop-In Radiant Cooktop (SCR2442FB) are not sold in Canada, however these recipes will work on any stovetop.

Last year at this time, I was on a plane coming back from Montreal, logging into my email to see if the travel company to see if they got the last payment for my 2-week excursion through China. Flash forward 12 months later (you can see where this is going), I am laying in my bed under a blanket going through virtual tours of the Great Wall of China online. The bottom line is this; we have seen many changes over the past year, and those who love to travel have had to put their plans on hold while the world heals. While I can’t be eating a pasta dish in Italy or zip-lining through Costa Rica, there is no reason that we can’t tap into our cultural side through fine cuisine by one of the best chefs I know (yes, that is you!)

One of my resolutions for the new year is to try new foods and get a bit more innovative in the kitchen. Looking through Pinterest boards and reading numerous food blogs, I have found a new uplifting trend of transforming basic Ramen into a culturally appetizing meal. While I viewed Ramen as a quick and simple meal in the past to avoid a lot of meal prep and time, it makes sense to take a guilty pleasure of mine to the next level.

Throughout this Ramen recipe roundup, I plan to showcase some of my most favored recipes containing Ramen derived from countries around the world. From stops in Europe, Asia, and Africa, we will travel to these exotic and breathtaking destinations through these amazing cuisines and creations.

East Asian Ramen Noodles

Ramen noodles being drained

The first time I was introduced to ramen noodles was my freshman year of college when I had $4 to my name, and they were one of the most affordable things on the shelves. While that chapter has ended in my life, they continue to be a guilty pleasure of mine and something I enjoy whipping up in the kitchen when my stomach begins to growl. Between the amazing taste and the simplicity behind the preparation, I am looking forward to sharing with you some interesting takes on ramen to take it up a notch.

To start our journey worldwide, I want to share this amazing recipe from “Self-Proclaimed Foodie” calling for Asian Ramen Noodles. I decided to start with more of a traditional (but tasty) option to ease into this roundup.

So, what do you say, want to create a flavorful dish in under 20 minutes? Rummage through your kitchen cabinets and head on over to the grocery store to find the obvious ramen noodles (8 oz.), toasted sesame oil (2 teaspoons), minced garlic (2 cloves), grated ginger (1 teaspoon), soy sauce (3 tablespoons). You will also want to have a tablespoon of each of the following: fish sauce, sesame seeds, brown sugar, and a ½ teaspoon of chili paste.

I know all those ingredients sound tasty, and in a span of 10 minutes, you are going to go from a countertop spread out to a delicious meal on the table. Don’t believe me? Set the timer and go!


  1. Grab a pot from your kitchen and boil the Ramen noodles in water. If you follow the packaging directions (without the seasoning), it should take approximately 4 minutes. Once it is good to go, drain it and set it aside.
  2. Take the sesame oil and heat it using a saucepan or a small skillet (either one will work). Over medium heat will be ideal.
  3. Next, you are going to want to cook the ginger and garlic. This will take about 2 minutes, stirring constantly.
  4. Head over to the counter and gather the soy sauce, fish sauce, sesame seeds, brown sugar, and chili paste. Take the pan off from the heat and whisk it together.
  5. Finally, take the drained noodles and mix them with the newfound (and yummy) sauce. If you feel a little gourmet, feel free to garnish the topping with green onion and additional sesame seeds.

Spicy Korean (Ramen) Noodles

While I know we have already traveled to Eastern Asia through this ramen recipe roundup, I decided that it may be the best thing to take a layover in Korea before heading to other international hotspots. Personally, I have always had a strong interest in South Korean culture, and included in their culture is the food. When I was 5 years old, two of my best friends were twins born in South Korea, and throughout our friendships, I was slowly introduced to the Korean way of life.

Given this background and as a tribute to my friends, I have decided that it would be perfect to showcase the Spicy Korean Beach Ramen Noodles recipe from “Crème de la Crumb.” After you are done putting this masterpiece together, you will probably wonder why it isn’t photographed and on a major food television network. This under 30-minute recipe from start to finish has already been proven to be a tasty option for many, with people quoting it as an “easy and flavorful dish recipe” and “I went back for seconds.” If that isn’t enough for you to already be non your way to the kitchen, someone even rated it “20 stars”.

Spicy Ramen Noodles

You know the drill, put on a mask and head on over to the grocery market or place your order on your phone and pick up a flank steak (1 lb.), gochujang (4 tablespoons), and two tablespoons of the following: thinly sliced green onions, oil, soy sauce, rice vinegar. Also, make sure you add ground ginger (1 teaspoon), sesame oil (1 tablespoon), beef ramen with seasoning (2 packages), a ½ thinly sliced white onion, and a ½ of sliced mushrooms to your cart. Lastly, make sure you have 4 tablespoons of each, minced garlic, and sugar.

  1. Grab a small bowl and gather the gochujang, green onions, soy sauce, rice vinegar, garlic, ginger, sesame oil, and sugar to whisk it together.
  2. Go in your drawer and grab a large Ziploc bag, pouring half of the whisked mixture into it, adding the in the steak. Seal it and place it in the refrigerator for at least 30 minutes or overnight. Cover up the remaining sauce and place it in the refrigerator. Keep it nearby as we will use it soon.
  3. Next, take the oil and drizzle it onto a large pan over medium heat. Take the steak and the Ziploc bag out of the fridge and use tongs to place the steak (keep everything else in the bag) in the pan. Cook it on each side for approximately 5-8 minutes until it looks brown on the outside.
  4. Once the steak is good to go, place it on a large cutting board. Now, remember that bag I said to keep nearby. Place the remaining marinade and the onions, mushrooms, ramen noodles, and ramen seasoning into the pan with water until it simmers. Allow it to cook for about 5-7 minutes.
  5. Head on back to the steak and slice it thinly across the grain. Take the steak strip and place it in the remaining sauce you placed in the fridge, stirring everything together. Cook it until the steak is hot throughout the garnish for a few minutes. Serve it (add green onions for extra taste) and enjoy!

Italian Style Chicken Ramen

Italian style Ramen

It was set up perfectly, a family vacation to Italy set for the summer. Between my parent’s milestone wedding anniversary and birthdays within a short amount of time, we decided that it was finally time to do something we have always talked about. That was a family vacation to Italy. Between my parent and all my grandparents being born in the US, my great grandparents immigrated to this country from Italy; therefore, my roots have been a bit distant. While I was all set and began planning for one of the best trips ever, you know what happened (yes, a global pandemic), and the trip was put on hiatus.

While I may not be jetting off for a fun-filled week at the Amalfi Coast, I figured I would do the next best thing and visit the boot-shaped country through this recipe roundup. If you have followed my work and recipe highlights on Simply Better Living, you probably find no surprise that I included an Italian-style dish within it. Dubbed as a “classic chicken ramen bowl with an Italian twist,” it is surely a win in the kitchen. Join me in the journey on how to make

Between the broth and the topping, we will need quite a few items, so let’s jump into it. To start with the broth, we will want to make sure we grab a shopping cart and put in extra virgin olive oil (2 tablespoons), a ½ cup of the following: diced celery, diced carrots, diced onions, and then salt (2 teaspoons). You are also going to want to add fresh ground pepper (1 teaspoon), red pepper flakes (1 tablespoon), chopped garlic in water (1 tablespoon), 2 anchovy fillets, 4 thyme sprigs, 2 basil springs, chicken stock (64 oz.), and a pound of noodles.

Italian style ramen

This is already sounding yummy, and I haven’t even gotten to the toppings yet. For this, you are going to need 4 large eggs, a shredded rotisserie chicken blanches broccolini (1 lb.), thinly sliced radishes (1/2 lb.), and diced white and green onions.

Let’s begin!

  1. Grab a large saucepan and heat 2 tablespoons of oil over medium heat. Then cook the celery, carrots, onion, garlic, salt, and pepper until they are soft. This should take approximately 8 minutes. Once ready, add the red pepper flakes, anchovies, thyme, and basil and cook for an additional 3 minutes.
  2. Make sure to reduce the heat and add in the chicken stock, simmering it for approximately 20 minutes. After that, make sure to remove the basil and thyme before you add in the noodles.
  3. Next, grab an additional large pot and boil up some water (add some salt to make it boil a bit faster). Once boiling, add in the eggs and cook them for about 5 minutes. Additionally, while the eggs cook, grabs a large bowl and fills it with cold water; once the 5 minutes is up, place the eggs in the bowl carefully and give it about 2 minutes to cool down. Peel the eggs and halve them the long way.
  4. Finally, place the noodles and broth into bowls, topping each of them with chicken, broccolini, radishes, green onions, and egg halves.

Nigerian Beef and Ramen Noodle Pepper Soup

Nigerian beef

For many years, one of my dream vacation destinations has been to spend some time and travel throughout the entire continent of Africa. Between swimming with Great White Sharks in Cape Town, feeding giraffes at dinner in Kenya, the countless safaris, and everything in between. While all these are amazing landscapes, I believe that our next destination will be Nigeria’s green jungles. While we can’t hop on a truck and view these beautiful gifts from Mother Nature, we can imagine ourselves there through the amazing cuisine (while getting to cure our spice tooth).

One of my new year’s resolutions is to venture around the globe (virtually, of course) and research and taste some amazing recipes and dishes from continents around the world. So, when I thought of an around the world concept for this recipe roundup, I ran with it and was able to find this taste worthy Nigerian Beef and Ramen Noodle Pepper Soup from “Foods From Africa.” This flavorful and low-calorie creation is perfect for any occasion. Hey, the occasion could be right now, right?


Head on over to your local market and get some ingredients for the bone broth and pepper soup. For the broth, make sure to pick up grass-fed beef bones (2 kg.), 2 tablespoons of each alligator pepper, Jamaican nutmeg, and African negro pepper. 3 carrots, 2 onions, and garlic clove (yum!).

For the pepper soup, ensure that you have a bone broth (1.5 liters), grass-fed beef fillet (400 g.), Thai basil (50 g.), and ramen noodles (240 g.). Also, be sure to pick up another onion, garlic clove, a beef stock cube, and de-seeded scotch bonnet pepper. Are you ready?

Bone Broth

bone broth

  1. First, take out a Dutch oven and place the beef bones within it, covering it with cold water. Set it on high heat for approximately 20 minutes allowing for the bone to simmer. Once ready, remove the heat and drain the liquid.
  2. Next, you are going to preheat your oven to 350°C, placing all the bones you have blanched on a baking sheet, and roast them until they are brown. This should take about 40-50 minutes.
  3. Take the bones and place them into the Dutch Oven, adding about 4 liters of water and all of the spices, including alligator pepper, negro pepper, and Jamaican nutmeg. Set it to bring a low boil and take away any scum that may rise to the top. Reduce the heat and let it simmer for approximately 6-12 hours, ensuring enough water to keep the bones covered. Trust me; it will be worth the wait.
  4. Approximately 3 hours towards the simmering end, add in the onions, garlic, and carrots, letting it simmer for 3-4 hours.
  5. Finally, you are going to discard the bones and strain them through a sieve. Let it cool, then take out a mason jar or a large secure bowl, placing it in the freezer. The coolest part? If you plan on using it beyond a week later, you can place it in s secure freezer bag and use it up to 6 months later if unopened!

Peppercorn soup

Peppercorn Soup

  1. First, you can prepare your fillet of beef to cook by rubbing a teaspoon of extra virgin olive oil over the meat. For a little kick, add some salt and black pepper (I know I would, but it is totally up to you).
  2. Grab a skillet and place it on your Sharp 30″ Drop-In Radiant Cooktop. In there, you will want to add a teaspoon of olive oil, giving it a few minutes to warm up.
  3. When ready, transfer the beef into the pan and let it fry for approximately 5 minutes, constantly turning the meat. This will make sure each side is properly browned (and each bite is tasty). Once the 5 minutes is up, please remove it from the cooktop and cover it, setting it aside.
  4. Next, you will want to preheat your oven to about 375 degrees and add the chopped onions and garlic into a skillet for about 2-3 minutes. To help make the pan a bit less sticky, throw in a tiny bit of bone broth and place everything from the skillet to the Dutch oven.
  5. Add in the bone broth, stock cube, scotch bonnet pepper, and salt, reduce the heat to medium, and simmer cover for 15 – 20 minutes. After that, place the browned fillet in the oven, allowing it to roast for approximately 10 minutes.
  6. While everything is getting all roasted and tasty, now would be a great time to prepare the Ramen noodles. Utilize the package instructions and follow them accordingly, not overcooking them (slightly al-dente is key). Remove the beef from the oven and slice into about half-inch-thick slices. It should be rare (and delicious).
  7. Finally, take the beef slices, chopped basil, and ramen noodles and place them in the Dutch oven. Let it simmer for about 3-5 minutes and enjoy!

Tahini Miso Ramen with Crispy Tofu


We have one last travel voucher left in our pack and one place for a stamp left on our passport. Can you guess where we will visit next? I’ll give you a hint; it has beautiful hills and sands, as well as a rich culture. We are going to the Middle East! While I have never been personally, I have heard nothing but great things about the beautiful and innovative villages and cities through close friends of mine. Therefore, it will be the perfect place to end our trip. The next dish and the final dish we will introduce contain Tahini, a Middle Eastern condiment.

This tasteful Tahini Miso Ramen with Crispy Tofu from “Soom Foods.” I usually try to include a vegan option to cater to all my readers, and this one is interchangeable. If you take out the egg ingredient, BAM, you have a vegan dish! And speaking of ingredients, let’s grab a few.

For the crispy tofu, we are going to want to pick up a block of extra firm tofu (14 oz.), a tablespoon of each, including olive oil, soy sauce, and cornstarch, salt (1/4 tsp), and pepper (1/4 pepper). For the yummy mushrooms, we will want to grab some additional olive oil (2 tsp), a package of cremini mushrooms, and salt and pepper.


Don’t worry, we need one more round of groceries, and then we are off to whip it up in the kitchen. For the ramen, make sure to grab ramen noodle (2 packages), olive oil (2 tsp), toasted sesame oil (2 tsp), minced cloves garlic (2), a tablespoon of both freshly grated ginger and white miso paste, vegetable broth (5 cups), and some salt (1/2 tsp). Also, find room in the cart for Tahini (1/4 cup), toasted sesame oil (1 tsp), soy sauce (2 tbsp), rice wine vinegar (2 tsp), soft boiled eggs (2), thinly sliced scallions, chopped cilantro, and sesame seeds.

Now that you have rummaged through all your cabinets, let’s get started!


  1. First, we are going to start by making the crispy tofu by preheating the oven at 425 degrees F. Press the block of extra firm tofu using a dish towel to remove the water, and cut it into 1/2”-3/4” cubes placing them on a baking sheet tossed with tofu, olive oil, and soy sauce until coated. Add in cornstarch, salt, and pepper and toss that in as well until the whole thing is covered and coated. Bake it for approximately 30-35 minutes, tossing it while cooking (only once) until it is crispy and brown.
  2. Heat a non-stick skillet and place it over medium heat for the mushrooms. Once it is hot, add cremini mushrooms and sauté it for about 8-10 minutes. Make sure that you stir it occasionally until the edges are golden brown. If you want to add a bit of taste, season it with salt and pepper.
  3. Next, take a soup pot and place it on your Drop-In Radiant Cooktop over medium-high heat, adding some olive and sesame oil. Once it begins to heat up, add in garlic and ginger, sautéing it until fragrant (for approximately 30 minutes)—Cook for an additional 1 minute adding in white miso paste, and stir it constantly.
  4. Add and combine in vegetable broth, tahini, salt. Then raise the heat to a high, and once brought to a boil, utilize the package instructions to add in the ramen noodles. Once cooked, add in and stir the sesame oil, soy sauce, and rice wine vinegar. Feel free to add salt for an extra kick (totally up to you).
  5. Finally, place the ramen into bowls, top it off with the crispy tofu, sautéed mushrooms, 2 soft boiled eggs, thinly sliced scallions, chopped cilantro, and sesame seeds. Enjoy!

10 Ooey Gooey Baked Brie Recipes

By Jena Branco, Marketing Coordinator, Brand & Marketing Communications, SECL

Unfortunately these days during the pandemic, entertaining friends and families have been non-existent. But that doesn’t stop me from preparing a beautiful charcuterie board on Saturday nights for my little family of three to enjoy during family night of watching movies or playing board games.

So what is my quintessential item on my charcuterie board? Baked brie is the answer to that question!!! My boys love the gooey, melty, velvety texture and flavour of brie when it’s baked. The flavour is not pungent — very mild-flavoured cheese even for my picky 13 year-old — and can be paired with either a sweet or savoury topping.

How to Bake Brie

  1. Remove your brie wheel out of the fridge and let it sit at room temperature for approx 30 – 45 mins before baking.
  2. When ready to bake, preheat your Superheated Steam Oven to 325°F on the Convection Bake function (or a conventional oven to 350°F).
  3. Place the wheel of brie on a piece of parchment paper and place the parchment paper in an oven-proof baking dish that’s just slightly larger than the wheel of brie (this is for easy transfer to a serving dish). If you’re lucky enough to have a brie baking dish, you can bake and serve directly in this beautiful dish.
  4. Cover the baking dish with foil and bake. Every oven is different, but generally for an 8-ounce wheel, bake for approx 12 – 15 minutes, and 18-22 minutes for a 16-ounce wheel.
  5. Remove from the brie from oven and gently press with a butter knife to check if the brie has melted. If it hasn’t, place back in the oven for an additional 2 – 3 minutes.
  6. Serve with crackers and fresh fruit

Tips to Make the Best Baked Brie

  1. If you are buying a wheel of brie, make sure you consider the thickness of the brie. Most wheels of brie are sold in 1-inch thickness, so if they are thicker than that, keep in mind they will require a longer baking time.
  2. Don’t skimp on the brie. Try to purchase one that is labelled “triple-cream brie”. This one melts beautifully and will give you the best gooey, velvety texture.
  3. Don’t forget to score the top rind of the brie to ensure even melting.
  4. Leave the rind on the brie. It’s totally edible and will hold the cheese together.
  5. Allow the wheel of brie to sit at room temperature for at least 30-45 minutes prior to baking it, as this ensures the brie melts evenly in the oven. Cold brie in a hot oven will definitely require additional baking time, and can risk you over baking it.
  6. Most importantly — don’t over cook! If the brie is over baked, it often becomes hard as it cools. This is not appealing or appetizing at the very least.

Some baked brie I’ve prepared were on the sweeter side. It’s easy to grab a jar of your favourite preserve (such as fig, apricot, orange marmalade, blueberry or raspberry) and pile it high on top of a wheel of baked brie. But I’ve compiled a few of my favourite toppings below — a mix of sweet and savoury ideas — for you to try and enjoy!

1. Baked Brie with Roasted Garlic and Cherries

Baked brie with roasted garlic and cherries

My favourite baked brie of all time is served with roasted garlic and cherries. The garlic is roasted in olive oil and it’s so soft that it spreads like butter. Add fresh cherries and sliced almonds while it’s baking, will give another dimension to this savoury but delicious dish.


  • 3 Heads of Garlic
  • 6 teaspoons Extra Virgin Olive Oil (2 teaspoons for each garlic head)
  • 1 Large Brie Wheel 13-14 ounces
  • 1/2 cup of fresh cherries
  • 1/4 cup of blanched sliced almonds
  • 4 tablespoons of honey
  • 1 Large Loaf of Baguette Bread


Roasting the garlic

  1. Preheat your Superheated Steam Oven to 375°F on the Convection Bake function (or a conventional oven to 400°F).
  2. Remove any loose papery outer layers from the garlic, but leave the tight fitting peel intact.
  3. Slice about ¼ inch off the top of the garlic head – the side that doesn’t sit flat.
  4. Cut 3 pieces of heavy duty aluminum foil, roughly 12”. Set one garlic head in the middle. Add 2 teaspoons of olive oil carefully, making sure it sinks into the individual cloves.
  5. Bring up all four sides of the aluminum foil and wrap tightly on top. Repeat with the remaining garlic.
  6. Place the foil wrapped garlic heads on a baking sheet and roast for 40-50 minutes.
  7. Remove the garlic from the oven. When you remove the foil, the garlic heads should be golden, and have a spreadable consistency.
  8. Let your oven cool down for a bit, before you start baking the brie.

Serve the baked brie and roasted garlic

  1. Preheat your Superheated Steam Oven to 325°F on the Convection Bake function (or a conventional oven to 350°F).
  2. Cut the baguette into ½ inch rounds. Arrange the bread on a baking sheet and set aside.
  3. Place the brie wheel in the middle of a cast-iron skillet. Add cherries and sliced almonds over top. Sprinkle honey and bake the brie for 15-20 minutes, or until the inside is melted. The brie should give when pressed lightly.
  4. When the brie is almost done, place the bread in the oven for the last 5-6 minutes to toast it just a little bit.
  5. Serve the brie wheel in the cast-iron skillet. Add the roasted garlic heads in the skillet and serve.
  6. Spread a clove of roasted garlic on a piece of bread and top with a generous amount of brie cheese.

2. Baked Brie with Sun-Dried Tomatoes

This savoury but show-stopping appetizer from Taste and Tell only takes minutes to prepare!


  • 4 oz sun-dried tomatoes, finely chopped
  • 3–4 cloves garlic, minced
  • 1 (13.2 oz) wheel brie cheese
  • 1–2 tablespoons chopped parsley
  • bagel chips or crackers, for serving


  1. Preheat your Superheated Steam Oven to 325°F on the Convection Bake function (or a conventional oven to 350°F).
  2. Combine the sun-dried tomatoes and garlic in a bowl with some of the oil from the tomatoes. Place the wheel of brie on a baking sheet (you can place it on a piece of parchment paper to make it easy to transfer to a serving plate). Place the sun-dried tomatoes and garlic on top of the cheese.
  3. Bake in the oven until the cheese is soft and starts to ooze out the sides, about 10 minutes. Sprinkle on the parsley before serving.

3. Baked Brie with Cranberry and Walnuts

Baked brie with cranberry sauce and walnuts.

Warm, melty brie with a savoury & sweet cranberry and walnut topping – a quick and easy crowd pleasing creation!


  • 1 cup fresh or frozen cranberries
  • ¼ cup pure maple syrup
  • 1 tbsp butter
  • 1 tsp fresh rosemary, chopped
  • ¼ tsp salt
  • ¼ tsp pepper
  • 1 tsp fresh lime juice
  • 8 or 9 ounce brie
  • ¼ cup toasted walnuts, chopped


  1. Preheat your Superheated Steam Oven to 325°F degrees in the Convection Bake function (or 350°F in a conventional oven).
  2. Place cranberries, maple syrup, butter, rosemary and salt and pepper in a small saucepan. Bring to a boil over medium heat. Boil for 3-5 minutes or until syrupy. Remove from heat and stir in lime juice.
  3. Place brie in a parchment paper lined oven-proof dish, cover with foil, and bake brie for 15 minutes or until soft.
  4. Carefully transfer brie to serving dish or a charcuterie board. Pour cranberry mixture over brie and garnish with chopped walnuts.
  5. Serve immediately with crackers or baguette slices.

4. Baked Brie with Sweet Red Pepper Jam

Adapted from PinkWhen, this recipe is a touch of sweetness and tang — the perfect complement to your appetizer table.

Ingredients – Red Pepper Jam

  • 1 tablespoon olive oil
  • 3 red bell peppers (stemmed, seeded, and finely diced)
  • salt and black pepper, to taste
  • 1/2 cup red wine vinegar
  • 1/4 cup sugar
  • 2 tablespoons honey
  • 1 teaspoon mustard seeds

Ingredients – Baked Brie

  • 8 ounce wheel of brie cheese
  • 1/4 cup red pepper jam
  • 1 tablespoon toasted pine nuts
  • 1 tablespoon fresh parsley for garnish


  1. In a medium saucepan, heat the olive oil over medium heat. Add the red bell peppers and season with salt and black pepper. Cook until the peppers are tender, about 6 minutes. Stir in the vinegar, sugar, honey and mustard seeds. Bring to a slight boil and then reduce the heat to simmer. Simmer for 20-25 minutes or until thickened and most of the liquid has evaporated. Remove from heat and let stand at room temperature until you are ready to serve, or place it in a tightly sealed jar. Place in the refrigerator, will keep for about 2 weeks.
  2. Preheat your Superheated Steam Oven to 350°F degrees in the Convection Bake function (or 375°F in a conventional oven) and spray a baking dish or small cast iron pan with nonstick spray. Place the brie in the pan, and then place the pan in the oven.
  3. Bake the brie for about 15 minutes or until softened.
  4. Remove from heat and immediately dollop with red pepper jam. Garnish with toasted pine nuts and fresh parsley.
  5. Enjoy immediately with crostini, crackers or pita bread.

5. Blueberry Pecan Baked Brie

Soft whole baked brie cheese with pecan, blueberries and honey

You’ll only need four ingredients: wheel of brie, fresh blueberries, pecans, and honey … plus whatever you choose to serve the baked brie with. Enjoy!


  • 8 ounce wheel of brie cheese
  • 1/2 cup of fresh blueberries
  • 1/2 cup of pecans, toasted and halved
  • 4 tbsp of honey


  1. Preheat your Superheated Steam Oven to 325°F degrees in the Convection Bake function (or 350°F in a conventional oven)
  2. Place brie round on parchment lined baking sheet. Thinly cut top off of brie round. Cover top of brie round with fresh blueberries and pecans. Drizzle with honey.
  3. Bake for 7-10 minutes until melty.
  4. Serve warm with sliced pears, apples, bread or crackers.

6. Baked Brie with Red Wine Jelly and Sliced Almonds

Baked Brie with Red Wine Jelly, Sliced Almonds and Warm Ciabatta.

Your friends and family will feel like royalty when you serve them this baked brie with red wine jelly. The preserve is rich and delicious — made for a queen (or king)!

Ingredients & Instructions- Red Wine Jelly

  • 1 (750 ml) bottle red wine (Cabernet, Pinot Noir, Merlot or Red Blends are good)
  • 3 1/4 cups sugar
  • 1 (3-ounce) envelope liquid pectin
  • 3 tablespoons lemon juice
  • 1/4 teaspoon butter
  1. Bring 1¼ cups wine to boil in small saucepan over medium-high heat, and cook until reduced to 1/3 cup; approximately15 to 20 minutes. Set aside.
  2. Add remaining wine and sugar to a large saucepan and bring to a boil, stirring frequently. Stir in pectin, lemon juice, and butter, and return to a vigorous boil, stirring constantly, for 1 minute.
  3. Remove from heat and stir in the reduced wine.
  4. Using hot, sterilized jelly jars, fill jars just to rim; add lid until just tight and let cool to room temperature before refrigerating.
  5. To be fully set, put in refrigerator to cool overnight. Jelly can be refrigerated for up to 1 month.

Ingredients – Baked Brie

  • 10 ounce wheel of brie cheese
  • 3/4 cup of red wine jelly
  • 1 cup of toasted almonds, sliced


  1. Preheat your Superheated Steam Oven to 325°F degrees in the Convection Bake function (or 350°F in a conventional oven)
  2. Place brie round on parchment lined baking sheet. Cover top of brie round with the red wine jelly and toasted sliced almonds.
  3. Bake for 7-10 minutes until melty.
  4. Enjoy immediately with ciabatta bread.

7. Baked Brie with Fig Jam

This recipe from Entertaining with Beth is one I use often. As she suggested, I use a cast-iron skillet to bake and serve the baked brie … love that I only have one dish to wash! Serve with sliced and toasted baguettes and fresh grapes.


  • 8 oz (230g) wheel of brie
  • 2 tbsp. (30ml) fig jam
  • 1 tsp (5 ml) fresh rosemary, minced
  • 2 dried figs, sliced
  • 1 tbsp. (15 ml) of pecans, chopped
  • 1 baguette, sliced and Toasted
  • 2 bunches grapes


  1. Preheat your Superheated Steam Oven to 350°F degrees in the Convection Bake function (or 375°F in a conventional oven)
  2. Place brie in an oven-safe dish, a 6” (15cm) cast iron skillet works perfectly!
  3. Spread jam on top, add rosemary, dried figs, and pecans.
  4. Bake for approximately 15 minutes.
  5. Place on a wooden charger or charcuterie board, add grapes and toasted baguette!

8. Baked Brie with Caramelized Onion, Bacon & Balsamic Jam

My mouth waters every time I make this. I love the flavour of caramelized onion and balsamic vinegar rendered in bacon. Thank you to Everyday Gourmet with Blakely for sharing this piece of savoury explosion in your mouth.


  • 3 slices bacon, diced small
  • 1 large sweet onion
  • 5 sprigs thyme, leaves removed 
  • 3 tablespoons brown sugar
  • 3 tablespoons balsamic vinegar
  • 1 round brie
  • Crackers & sliced baguette for serving


  1. Preheat your Superheated Steam Oven to 325°F degrees in the Convection Bake function (or 350°F in a conventional oven)
  2. In a pan over medium heat add the sliced bacon. Cook until you see the fat rendering, about a minute or two. Add in the sliced onions in the pan.
  3. Cook the onions, stirring often, for about 10 minutes or until they turn a beautiful caramel colour. Keep to medium heat so the onions do not burn!
  4. Once the onions have caramelized nicely add in the thyme leaves, pinch of salt, brown sugar, and balsamic vinegar.
  5. Stir to combine and let it cook until thick and syrupy, about 5 minutes. Set aside while the brie cooks
  6. Put the brie in an oven proof serving dish and into the preheated oven. Bake until it starts to bubble and melt, about 15 minutes.
  7. Remove from oven, and top with the caramelized onion jam. Serve with crackers and sliced baguette.

9. Baked Brie in Phyllo Pastry

Adapted from A Family Feast, this light and flaky baked brie, topped with your favourite jam is gorgeous and delicious — what else can you ask for? I’ve always used puff pastry in the past, but this phyllo version is much more delicate.


  • 6 sheets phyllo dough 14×18-inch size
  • 1 stick (8 tablespoons) butter, melted
  • 10 ounce wheel of brie
  • 4–6 tablespoons of your favourite preserves or jam (i.e., fig, apricot, or strawberry)
  • Crackers for serving


  1. Preheat your Superheated Steam Oven to 400°F degrees in the Convection Bake function (or 425°F in a conventional oven)
  2. When handling phyllo pastry, make sure you have a clean and dry dishtowel on hand. Use the dishtowel to cover the phyllo sheets you are not using to prevent from drying out.
  3. Using one sheet at a time, brush butter all over the top side of the the phyllo sheet, place the brie on top and wrap the brie wheel. Turn the cheese over each time so that the folds are on the bottom, when you start your next sheet. Repeat steps 3 until you have wrapped 5 sheets of phyllo around the cheese.
  4. Generously spread your favourite jam across the top of the brie wheel.
  5. Spread a generous amount of butter on your last phyllo sheet and gently place the phyllo over the top of the jam, butter side down, being very careful not to tear the phyllo dough.
  6. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese. Brush additional butter over the top.
  7. Place brie round on parchment lined baking sheet, and into the preheated oven. Bake about 15 minutes until lightly brown.
  8. Let brie sit for 5 minutes before serving with crackers.

10. Baked Brie in Puff Pastry with Honey and Almonds

One of my first baked brie using puff pastry is from Taste and See. A definite winner every time I made it! I’m so excited to include this amazing recipe and share it with you all.


  • 12-13 ounce wheel of brie
  • 3 tablespoons honey
  • 1/3 cup sliced almonds
  • 1 sheet puff pastry, defrosted, rolled out to 11 x 11 inches
  • 1 egg
  • 1 tablespoon water


  1. Roll the puff pastry into 11-inch square.  Check to make sure this provides enough room to fold over your brie and seal up… if not then roll your pastry out a little wider.  Place brie in center and top with 2 tablespoons of honey and half the almonds.
  2. Fold up the corners of puff pastry one at a time, brushing all the dough with the egg wash as you go, using it like glue to hold the pastry together. Continue to brush the egg wash over the top and sides of the dough after formed.
  3. Preheat your Superheated Steam Oven to 375°F degrees in the Convection Bake function (or 400°F in a conventional oven). When ready, bake brie for 10 minutes, then carefully pull the oven rack out without removing the brie from the oven. Quickly drizzle with a tablespoon of honey and sprinkle with the remaining almond slices. Slide the Brie back in the oven and continue baking for another 10 minutes.
  4. Be careful to not let the almonds burn.

Fajita Shrimp Sheet Pan Dinner Recipe

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the Superheated Steam Oven (SSC2489DS) on the Conv Bake function, or in a Conventional Oven. Use the temperatures and baking times are stated in the baking instructions below.

Isn’t Fajita Friday coming up? If you did not already think that, it is time you start a new tradition with these delicious shrimp fajitas! This recipe is simple to make, with very little mess to clean. This entire dish can be prepared and cooked with ONLY a sheet pan and can feed up to four guests. This means no pots or pans to clean after dinner, a massive plus for me personally.

I cannot get enough of this recipe; I always make it when I invite friends over for a movie night on the weekend. I make it almost every Friday, and it never gets old!


  • 3 Bell Peppers (green, red, yellow)
  • ½ a medium yellow onion
  • 1 ½  lbs. of peeled and deveined shrimp (I only used one pound, but I would recommend more; defrosted or fresh work)
  • 1 ½ tbsp of olive oil

Spice Mix:

  • 1 ½ tsp of oregano
  • 1 ½ tsp of cumin
  • 1 tsp of salt
  • 1 tsp of onion powder
  • 1 tsp of garlic powder
  • 1 tsp of chili powder
  • 1 tsp of fresh ground black pepper
  • 1 ½ tsp of coriander


  • Corn tortillas
  • Shredded cheese
  • Sour cream
  • Guacamole
  • Spanish Rice

To start, I like to combine all of the required spices into a bowl. In a small bowl, add all the dry spices together and mix well. Set the blend of spices aside; you will need to prepare your vegetables next. Rinse and slice the three bell peppers and half of a medium yellow onion. I usually like to slice these vegetables in strips, but you can chop them if you prefer. After your veggies are sliced and ready to go, place them into a large bowl and combine half of the dry spice mixture.

Then, add ½ tbs of olive oil and mix everything around until the vegetables are thoroughly coated with the oil and seasoning. I usually do this by tossing the ingredients in the bowl using a circular motion.

Make sure to lightly grease your Sharp Broiling Pan with ½ tbsp of olive oil before spreading the seasoned vegetables evenly across the tray. Try to make sure that the vegetables are not on top of each other to cooks evenly. Once evenly spread out, set the Sharp Superheated Steam Oven on the cooking mode Bake/ Reheat at 450 degrees for twelve minutes.

While the vegetables cook in your Sharp Superheated Countertop Steam Oven or Sharp Superheated Steam Oven, you want to make sure to prepare the shrimp. Take 1 ½ lb. of peeled and deveined shrimp and place them in the empty bowl you used to season the vegetables. Then add the remaining dry spice mixture and ½ tsp of olive oil into the bowl and toss just as you did for the vegetables. Continue stirring the ingredients until the shrimp is thoroughly coated with oil and seasoning.

After your vegetables are done cooking, remove the broiling pan from the Superheated Steam Countertop Oven (or Superheated Steam Oven) and place the shrimp evenly across the top of the vegetables. Fair warning, there should be some juices from the vegetables, so be careful when handling the pan to avoid hot sauces going overboard.

After the shrimp is added, place the broiler pan back in the oven and set it to Bake/Reheat at 450 degrees for seven minutes. At this point, you should be smelling the delicious scents of this dish cooking in your steam oven. In the meantime, prepare the extra toppings so that you can serve it immediately.

I often like to put the corn tortillas on the crisper tray and select the Toast setting on mode 2. This helps to make the tortilla warm and crispy. I then prepare little bowls of shredded cheese, sour cream, guacamole, and Spanish rice. You can adjust all the fajitas yourself when the shrimp and vegetables are done cooking, or you can place the bowls on the table and let your guests put their desired amount of toppings. I usually serve them this way.

When the shrimp and vegetables are done cooking, fill the corn tortillas with even portions of the fajita mixture and allow guests to add even more delicious toppings.

Fajita shrimp on a dish with toppings.


Fajita Shrimp Sheet Pan Dinner

This simple and delicious fajita shrimp sheet pan dinner can be made mess-free in less than 1 hour and serves up-to 4 people.
Course Main Course
Cuisine Mexican
Keyword fajita
Prep Time 15 minutes
Cook Time 20 minutes
Servings 4 people


  • Sharp Superheated Steam Countertop Oven


Fajita Ingredients

  • 1 Red Bell Pepper
  • 1 Green Bell Pepper
  • 1 Yellow Bell Pepper
  • 1/2 Medium Yellow Onion
  • 1 1/2 lb Peeled and Deveined Shrimp
  • 1 1/2 tbsp Olive Oil
  • 6 Corn Tortillas
  • 1 Bag Shredded Cheese
  • 1 Box Spanish Rice

Spice Mix Ingredients

  • 1 1/2 tsp Oregano
  • 1 1/2 tsp Cumin
  • 1 tsp Salt
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Chili Powder
  • 1 tsp Ground Black Pepper
  • 1 1/2 tsp Coriander


  • In a small bowl, mix together the dry spices and set aside
  • Rinse and slice bell peppers and yellow onion into long strips
  • In a bowl toss half of spice mixture with the sliced vegetables and ½ tbs of olive oil until evenly coated
  • Lightly grease broiling pan with ½ of olive oil and spread out seasoned vegetables evenly across the tray
  • Place broiling pan in Superheated Steam Countertop Oven on Bake Reheat at 450 degrees for 12 minutes (or in your Superheated Steam Oven on Conv Bake at 450 degrees for 12 minutes).
  • While vegetables are cooking take the 1 ½ lbs. of peeled and deveined shrimp and combine with remaining seasoning mix and ½ tsp of olive oil in large bowl
  • After 12 minutes, remove vegetables from oven and spread shrimp evenly across the vegetable tray
  • Place the broiler tray in the oven and preset oven to Bake/Reheat mode at 450 degrees for 7 minutes (or in your Superheated Steam Oven on Supersteam Roast at 450 degrees for 7 minutes).
  • To warm your corn tortillas, place them on crisper tray and select Toast mode on setting 2 (or in your Superheated Steam Oven on Conv Bake at 350 degrees for 5 minutes).

Mini Greek Yogurt Chocolate Cheesecakes

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

**NOTE:   The Sharp Superheated Steam Countertop Oven (SSC0586DS) is not sold in Canada, however this recipe will work in the SuperSteam+ Built-In Wall Oven (SSC2489DS) on the Steam Bake / Water Bath function, or a conventional oven. Temperatures and baking times are stated in the baking instructions as an option.

Cute dessert alert! Your party guests will love these individual-sized Chocolate Cheesecakes. I use gluten-free graham crackers and lighten up a classic cheesecake recipe with Greek yogurt.

A Perfect Party Dessert

Parties and gatherings might look different for you and your family this year. Still, despite continued social distancing, I am sure we are all getting ready for some small but meaningful gatherings! This holiday season, baking multiple holiday pies may be out of the question, so why not make individually sized treats that the whole family can enjoy? My impulse baking has been unmatched these last few months and I have been yearning to find a new recipe to try.

These mini chocolate cheesecakes are a great individually portioned dessert for any chocolate cheesecake fan. They look stunning on a platter and are just so delicious I cannot get enough of them!

You’ll LOVE this recipe because:

  • The rich chocolate cheesecake has a light, but ultra-creamy texture, thanks to Greek yogurt. This also brightens up the typical sweetness of cheesecake, making it a great summery dessert option.
  • It’s naturally sweetened with maple syrup – just enough without going overboard on added sugars!
  • The base is just 2 ingredients — gluten-free graham crackers and butter. It takes minutes to put together!
  • They are stunning served with fresh berries and mint. I went with raspberries, but strawberries, blackberries, or banana slices would be equally as good!

How to Make Mini Chocolate Cheesecake

This silicone mold will allow you to make 12 perfect sized cheesecakes in your Superheated Steam Countertop Oven or Sharp SuperSteam+ Built-In Wall Oven. The mold can also be used for homemade nut/seed butter cups, so it’s one you’ll likely get a lot of use out of! If you don’t have this pan, use a muffin tin lined with parchment paper liners.

Step 1: Prep the crust by adding gluten-free graham crackers to a food processor and forming a crumb. Then, add melted butter and pulse to combine into a crumbly mixture.

Step 2: Scoop 1 heaping tablespoon of the graham cracker crust into each cavity.

Step 3: Use slightly wet fingers to press the crust down into each hole. I find this easier to do using the bottom of a glass ramekin about this size. Maybe the bottom of a pint glass would work too?

Step 4: Prepare the chocolate cheesecake mixture by first softening the cream cheese in the food processor, scraping down the sides as necessary, to lighten up the cream cheese, so it mixes well into the other ingredients. Add the rest of the ingredients and process to combine, stopping to scrape a few times. Try not to let it process for too long because you don’t want air bubbles on the tops of your cheesecakes!

Step 5: Divide the chocolate cheesecake batter equally between the 12 mini cheesecakes. Loosely cover the pan with foil.

Step 6: I used my Sharp Superheated Steam Countertop Oven and my Sharp SuperSteam+ Built-In Wall Oven to bake these cheesecakes, meaning this step was super easy — no water bath required! If you do not have a steam oven, you need to fill a baking dish with hot water and place the pan semi-submerged in the water. I use ramekins to hold it up off the bottom of the pan and pour water in until it’s just touching the pan’s bottoms. Just be really careful not to splash the water into the cheesecakes when putting them in the oven!

I use my Sharp Superheated Steam Countertop Oven and my Sharp SuperSteam+ Built-In Wall Oven all of the time! Both ovens are truly such a time saver and the effects of cooking with superheated steam are really remarkable. The Water Bath feature on my built-in wall oven is a virtual Bain-Marie for slow-baking custards, cheesecakes, and puddings, making it the perfect tool in my kitchen for this recipe.

There’s no preheating required on my countertop steam oven, meaning I can reheat leftovers or make a pizza in no time. It really is the ultimate tool for anyone that has hectic schedules or are working from home during these tough times and are looking for a convenient way to cook. I love that this countertop oven features count-down cooking, meaning that when the cooking time is over, the oven turns off. It helps prevent me from overcooking my dishes if I run into another room for a few minutes.

For those of you wondering, what makes a steam wall oven so unique is that uses a Hybrid Convection System that circulates the hot air, steam, and super steam through a damper duct system. Unlike conventional radiant ovens, convection ovens have a fan that continuously circulates air through the oven cavity. When hot air is blown onto food, as opposed to merely surrounding it, the food tends to cook more quickly.

Getting to use it for special desserts like this is a bonus — especially in the summer, baking the cheesecakes in that oven means I don’t have to turn on my big oven. It is such a relief and saves me time and money on my air conditioning bill.

How to Top Off Mini Chocolate Cheesecakes

These cheesecakes are a gorgeous dessert all on their own. Definitely try them with raspberries on top!

If you want to get a little more creative, I suggest:

  • A dollop of whipped cream or coconut whipped cream.
  • A spoonful of Raspberry Chia Jam
  • Mixed berries — add blackberries, blueberries, and sliced strawberries.
  • Chopped and toasted pecans
  • Toasted coconut flakes


Mini Chocolate Cheesecakes

A fun individual sized cheesecake recipe, with a gluten free crust. These rich dark chocolate cheesecakes are perfect served with berries.
Course Dessert
Cuisine American
Keyword cheesecake, chocolate, chocolate cheesecake, chocolate dessert, steam cooking
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12 cheesecakes
Calories 286kcal


  • Superheated Steam Countertop Oven
  • SuperSteam+ Built-In Wall Oven


Graham Cracker Crust

  • 240 grams gluten free graham crackers or sub regular graham crackers
  • 5 tbsp melted butter

Chocolate Greek Yogurt Cheesecake

  • 8 ounces cream cheese full fat
  • 1 cup Greek yogurt full fat
  • 3 ounces unsweetened baking chocolate melted
  • 2 tsp vanilla
  • 1 egg


Graham Cracker Crust

  • Prepare the crust by adding the graham crackers into a food processor, and processing until crumbs form. Add the melted butter, and pulse a few times until combined. Press the graham cracker mixture into the bottom of a 9-inch springform pan.

Chocolate Greek Yogurt Cheesecake

  • Rinse out the food processor bowl, and add the cream cheese. Process to soften the cream cheese, stopping to scrape down the sides if necessary.
  • Add the Greek yogurt, melted chocolate, maple syrup, and vanilla. Process until mixed very well. Scrape down the sides as necessary to completely mix into the cream cheese.
  • Add the egg, and process again to mix well.
  • Pour the cheesecake batter into the springform pan on top of the crust.
  • Cover the pan with foil, and then bake in the Sharp Superheated Steam Countertop Oven by setting it to WARM on 275º F for 45 minutes. If baking in a conventional oven, cover the cheesecakes with foil, and bake on 275º for 1 hour.  If using the Sharp SuperSteam+ Built-in Wall Oven, cover with foil and set it to Steam Bake –> Water Bath on 270º for 45 minutes.
  • Once the cheesecakes are finished baking, allow to cool, and then allow to set for at least 3 hours in the refrigerator.
  • Serve the cheesecake with berries or whipped cream.
  • Store the cheesecake in the refrigerator for up to 5 days. This cheesecake recipe also freezes well. Wrap tightly, and then store in the freezer for up to 3 months.

Catch your Kitchen on the Flip Side

By Matthew Vecera, Senior Manager, Brand & Digital Marketing, SEMCA

There has never been a perfect time to consider remodeling your kitchen with fall in full swing and cold weather upon us. More often than not, we forget how central our kitchen is in our day-to-day interactions at home. We see our kitchen as a stable environment and a place that has always looked and felt a certain way. Then year-after-year, we debate either sprucing up our kitchen or taking a much-needed trip to the Bahamas.

Well, the excuses end here. With travel restrictions in place, this season is the perfect time to break out the paint rollers and ladders and finally give your much-beloved kitchen a face-lift.

More Enhanced than Ever Before

If your kitchen is going to face a renovation, then the appliances will not be left behind. We are constantly upgrading our cell phones and everyday technology to include the latest and most noteworthy features. So why shouldn’t we do the same with our kitchen appliances? Kitchen appliance technology has become more innovative and helpful over the years, as I’m sure it will continue to become in years moving forward.

Stuffed peppers being prepared with Sharp Supersteam Countertop Oven

Appliances now contain Smart features like Bluetooth connectivity and motion-activated technology. While this may not be a necessity in your home, it is sure to change how you interact with your kitchen on a day-to-day basis. Just look at Sharp’s Micro-WAVE oven, which features Easy Wave Open for touchless operation. Imagine simply waving up-and-down near a motion sensor and having your Microwave Drawer glide open. No more messy touch screens.  Innovative stuff, right?

Switch up your culinary experience by experimenting with a new and noteworthy cooking technique, steam cooking. Sharp’s Superheated Steam Built-in Wall Oven will change the way you think about mindful cooking. This is because of the combination of superheated steam and conventional, radiant heat in all cooking modes.

This cooking method is sure to enhance your everyday fish, poultry, and vegetable dinners by making your food crispy and browned on the outside and moist and delicious on the inside. Steam cooking in this convenient and affordable countertop oven is sure to enhance your baking experience as well.

Bring your Garden Indoors

I’m sure you have all heard the expression “wake up and smell the roses” at least one or two times in this lifetime. But what if this wasn’t just an overused expression? Think about it, the fresh smell of herbs and your favorite plants, as you make your usual morning cup of coffee.

In fact, there are indoor house plants that even purify the air you breathe, such as a spider plant, dracaena, Chinese evergreen, or a chamaedorea elegans. This fall, consider adding more greenery to your kitchen for a more mindful lifestyle.

Create a Pet-Friendly Environment

Every so often, it’s nice to get away from the fall breeze and relax indoors with the heat blasting. This is a universal concept, even with our furry friends, making being a pet owner in the fall complicated.

Pet dander can negatively affect the air quality of your household; this much we know. But opening the windows to circulate the air during the fall/winter can lead to a costly electricity bill at the end of the month. It is because of our love for our pets that we discovered a solution to this conundrum, a Plasmacluster Air Purifier.

Sharp Air PurifierWoman cooking in a kitchen next to Sharp Air Purifier

This season, we recommend investing in an air purifier that will capture pesky pollen, dust, and pet dander, leaving the air in your home cleaner than before without breaking the bank on pricey electricity bills. A Sharp Plasmacluster Air Purifier reduces germs, bacteria, viruses, odors, mold, and fungus typically found in the air circulating in your home.

Spreading Fall Time Spirit from Corner to Corner

Cool and rich colors are a fall favorite; there’s no denying that. The use of colored décor is essential in capturing a guest’s eye and creating positive energy in your kitchen, which means deep red, burnt orange, and dark green colors are our kryptonite this season. Regardless of your favorite color, search for everyday décor that makes your kitchen feel warm and welcoming. We recommend all things floral and festive.

Another fantastic way to spread the season spirit is with seasonal, holiday-inspired décor. The classic “happy fall y’all” signs and pumpkin accents are a crowd pleaser year-after-year. After all, who wouldn’t want to spend time in a fall-inspired kitchen, with all of the beauty minus the leaves?

Bring in the Light

There is arguably nothing more mood-lifting than copious amounts of sunlight beaming into any room in the house, especially your kitchen. The kitchen in my home is constantly compared to a fishbowl because of the number of windows and glass panel doors surrounding it, capturing light during the day.

As you intricately plan your kitchen renovation, make sure you consider the number of natural light fixtures you include in the walls. Consider adding a few extra windows and a glass door instead of a wooden door.

What Room Has the Dirtiest Air?

By Gina Greco, Senior Brand Marketing Specialist, SEMCA

Have you ever wondered which room inside your home has the dirtiest air quality? Since I have been working remotely for most of the year, I have become all too familiar with the importance of clearing the air inside my home to clear out unwanted smells and bacteria. I do this in multiple ways: I take advantage of clear days by opening my home’s windows; I use my vent while cooking inside my kitchen; and I invested in an air purifier for most rooms inside my home. The combination of these three efforts has made a noticeable difference in the air I breathe each day inside my home.

The Bedroom

Dirty is complicated, there are no two ways about it.  It is comprised of some combination of particulates, gases, and microbes.  The balance depends on your house. The bedroom can be both the smelliest and the dustiest room in the house. Even if you change your bedding regularly — the mattress, shoes, and carpets are places that accumulate sweat, drool, dead skin cells, and oils related to body odor.  If you keep your clothes hamper in the bedroom, that is another component, and it is made worse by moisture – sweat, used towels, etc.  That can lead to an additional moldy odor.

Sheets and bedding are in constant motion at night.  This is also where you sort through your clothes and take them on and off.  Dust and particulates can easily take to the air in these conditions.  And if you have allergies to dust mites like I do, moving those allergens into the air makes a more hostile environment for allergy sufferers.

The Bathroom

If you keep your hamper in the bathroom, don’t be surprised if the bathroom is the house’s smelliest room.  The added moisture from the sink and shower will only encourage mold growth. In most cases, bathrooms are cleaner than you think – because people pay more attention to them. At least I know I do.  The abundant hard surfaces that are easily cleaned and hostile to bacteria helps.  And there are many options for commercial cleaning products.

If you purchased a bathroom cleaner, you probably used it.  And bathroom cleaners often contain bleach-based disinfectant elements that regular household cleaners don’t have.

The Living Room

The germiest place in the home is normally around household pet areas.  These are areas that you don’t think to do deep cleans, like the wall-trim at the floor near the food and water bowls.  Moisture and bits of food can get into any crevice and encourage bacteria and germs to grow.  Bits of stray food can also easily produce mold.  Household cleaning products rarely contain disinfectants or bleach, certainly not for wood or carpets.

Free-roaming pets seem obvious suspects, but caged pets, like birds and small mammals, can still produce particulate matter and odors capable of getting all-around a well-ventilated house. We documented pet issues pretty well in our blog post “How Sharp Air Purifiers Keep Pet and Owner Together”.

The Basement

The moldiest place is almost always a basement, but hampers and bathroom wallpaper can also be sources. If you smell “fish,” and you know that it can’t be actual fish, take it very seriously because smoldering electrical components often produce a fishy smell.  Sniff all electric plugs, outlets, and light switches in the house just in case.  Then go and count the fish in the aquarium?

Change and Improve Indoor Air Quality Using an Air Purifier 

Sharp air purifier on a bench with flower

When used properly and positioned properly in the room, some people notice beneficial changes of using an air purifier inside a room in their home after one hour. Impressive, right?

Success against airborne particulate matter and allergens depends on the unit’s ability to circulate the room’s air.  Placing it near a wall, without obstructions like picture frames, and a clear shot at the ceiling will help ensure that the fan can move and cycle the room’s air.  It’s called the Coanda Effect, and it means that moving air travels along surfaces more efficiently.  Our air purifiers use that effect for cycling the air in a room efficiently.

Regarding bacteria, mold, fungus, and viruses, Sharp Plasmacluter® Ion Technology is proven to reduce all of them by more than 85% (between 85%-94% for individual strains) in a little more than 4 hours, according to laboratory testing by AHAM.  That is one of the many reasons I decided to incorporate these air purifiers into many rooms inside my home. In these less than certain times, my air purifiers give me peace of mind regarding the air I breathe at home.