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Invivyd Reports 76% Risk Reduction in Symptomatic COVID-19 from CANOPY Trial of Pemgarda

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Invivyd Reports 76% Risk Reduction in Symptomatic COVID-19 from CANOPY Trial of Pemgarda


Invivyd is a biopharmaceutical company focused on developing innovative therapies for viral infectious diseases, particularly in the area of pre-exposure prophylaxis.

Image Credit: Invivyd

Invivyd, Inc has shared results from the CANOPY Phase 3 clinical trial of pemivibart (Pemgarda), an investigational monoclonal antibody (mAb) for pre-exposure prophylaxis (PrEP) of COVID-19, at the ACIP meeting. During the off-drug follow-up period (months 7-12), the pemivibart group showed a 64% reduction in the risk of symptomatic COVID-19 compared to placebo, contributing to an overall 12-month relative risk reduction (RRR) of 76% (nominal p < .0001).

Additional results from the 12-month monitoring indicated that the pemivibart arm achieved an 84% RRR in the first six months of treatment after receiving two doses on Days 1 and 90, with an overall protection rate over the 12-month period being statistically significant.

Key Takeaways

  1. The pemivibart group showed a 64% reduction in symptomatic COVID-19 risk during the off-drug follow-up period, leading to a total 12-month relative risk reduction of 76%.
  2. No new treatment-emergent adverse events were reported during the follow-up, indicating consistent safety profiles.
  3. The trial included immunocompromised individuals and immunocompetent adults, highlighting the need for effective preventive measures across different populations.

The follow-up coincided with the summer surge of KP3 and KP311 variants, underscoring ongoing challenges with viral transmission in the US. Despite reduced concentrations of pemivibart during this period, it continued to provide substantial protection against symptomatic disease. No new treatment-emergent adverse events (TEAEs) were reported, consistent with findings from the first six months of the trial. In the placebo group, participants showed an 18% symptomatic COVID-19 attack rate, highlighting persistent uncontrolled transmission of the virus.

Invivyd’s chief scientific officer, Robert Allen, PhD, emphasized the significance of these results, noting that mAbs like pemivibart can confer protection even at low serum concentrations. This supports the potential of engineered mAbs to enhance immunity compared to natural infection or vaccination alone.1

The CANOPY trial included two cohorts: Cohort A, comprising immunocompromised individuals, and Cohort B, which consists of immunocompetent adults at risk of exposure due to unmasked interactions. The study aims to evaluate the safety, tolerability, and efficacy of pemivibart as a preventive measure against COVID-19.

Data presented also indicated that incremental vaccine boosts provide roughly a 50% reduction in the likelihood of adults seeking urgent care or hospitalization for 60 days, with benefits declining rapidly thereafter. For immunocompromised individuals, the risk reduction is lower, around 36%, with waning occurring even more swiftly.

Invivyd plans to explore multiple dosing routes, including intramuscular administration, to optimize protective strategies against COVID-19 and continues to develop mAb candidates that offer longer-lasting protection while aligning with regulatory guidelines.

Reference
Press Release Invivyd Phase 3 Long-Term Exploratory Clinical Efficacy Data Shows PEMGARDA (pemivibart) Provided Substantial Protection from Symptomatic COVID-19 Versus Placebo Over Six Months of Follow-Up, With No Additional Doses, In Immunocompetent Participants. BioSpace. October 29, 2029. Accessed October 29, 2024. https://www.biospace.com/press-releases/invivyd-phase-3-long-term-exploratory-clinical-efficacy-data-shows-pemgarda-pemivibart-provided-substantial-protection-from-symptomatic-covid-19-versus-placebo-over-six-months-of-follow-up-with-no-additional-doses-in-immunocompetent-participants



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1-Pot Spicy Pumpkin Tomato Soup

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1-Pot Spicy Pumpkin Tomato Soup


Bowls of spicy pumpkin tomato soup topped with coconut milk, cashews, cilantro, and naan

Busy, chilly days call for EASY, warming soups! Enter: Our 1-POT Spicy Pumpkin Soup with coconut milk, tomatoes, and warming Caribbean-inspired spices. It’s delicious, comforting, and comes together with simple pantry staples!

Even better? There’s minimal chopping and it’s ready in about 30 minutes. Let’s make soup!

Tomatoes, coconut milk, pumpkin purée, olive oil, onion, garlic, water, salt, ginger, coriander, cumin, cayenne, allspice, and black pepper

This pumpkin soup is about as simple + flavorful as it gets! Chop onion, garlic, and ginger, then add a few everyday spices, open a few cans, and let it simmer.

The combination of spices has a Caribbean flare with cumin, coriander, lots of fresh ginger, and cayenne to make it spicy! Allspice is optional if you don’t have it, but this Jamaican favorite boosts the warming nature of the soup.

Using a wooden spoon to stir sautéed onion, garlic, and ginger with dried spices

Next, we add tomatoes, pumpkin purée, and coconut milk. This combination is creamy and balanced, with the tomatoes adding a little brightness.

Pouring coconut milk over tomatoes, pumpkin, and sautéed aromatics in a Dutch oven

The only remaining ingredients are water (or vegetable broth) and salt + pepper. Let the soup simmer to develop the flavors, then choose how creamy you’d like it!

If you’d like a super creamy soup, pour it into a high-power blender like a Vitamix. If you’re looking for ease and a mostly creamy soup, an immersion blender works well. Or if you like soup with a little more texture, it’s ready to enjoy right away!

Dutch oven and bowls of spicy pumpkin tomato soup

We can’t wait for you to try this pumpkin soup! It’s:

Creamy
Spicy
Gingery
Warming
Easy to make (1 pot & 30 minutes!)
& SO delicious!

This soup is incredibly versatile, pairing well with everything from Easy Vegan Naan (or Fluffy Gluten-Free Naan) to Grilled Cheese Sandwiches, Jamaican Jerk Grilled Eggplant, Jerk Cauliflower Tacos, and Herb Baked Fish.

It would also make a lovely gift for anyone feeling under the weather or needing a comforting dish! Or freeze a batch and enjoy later as a gift to yourself 😊.

More Pumpkin Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Bowls of spicy pumpkin tomato soup topped with coconut milk, cashews, and cilantro and served with naan

Prep Time 5 minutes

Cook Time 25 minutes

Total Time 30 minutes

Servings 4 (~1 ½ cup servings)

Course Side, Soup

Cuisine Caribbean-Inspired, Gluten-Free, Grain-Free, Vegan

Freezer Friendly 1 month

Does it keep? 3-4 Days

Prevent your screen from going dark

  • 1 Tbsp olive, coconut, or avocado oil (if avoiding oil, sub water)
  • 1 medium-large white or yellow onion, finely diced (1 onion yields ~2 cups or 300 g)
  • 2 cloves garlic, minced
  • 1 ½ – 2 Tbsp minced fresh ginger (adjust depending on how much you love ginger)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2-3/4 tsp ground cayenne (start with the lesser amount)
  • 1/4 tsp ground allspice (optional but recommended)
  • 1 (15-oz.) can crushed or diced tomatoes
  • 1 (15-oz.) can pumpkin purée (or sub ~1 ½ cups homemade in place of 1 can)
  • 1 (14-oz.) can light or full-fat coconut milk (full-fat for a richer soup // or sub cashew cream)
  • 1 cup water (or sub vegetable broth)
  • 1 tsp sea salt (plus more to taste // start with 3/4 tsp if using vegetable broth)
  • 3/4 tsp ground black pepper

  • Heat oil in a large pot over medium heat. Once hot, add the onion and cook, stirring occasionally, until softened — about 5 minutes. Add the garlic, ginger, cumin, coriander, cayenne, and allspice (optional), and cook, stirring frequently, until fragrant, 1-2 minutes.

  • Add the tomatoes, pumpkin, coconut milk, broth (or water), salt, and pepper and stir well to combine. Bring to a simmer, cover, reduce heat to low, and simmer for ~20 minutes to develop the flavors. Taste and adjust as needed, adding more salt for overall flavor, allspice for warmth, or cayenne for heat (we added the full amount, but how much you add will depend on personal preference and the spiciness of your cayenne). Keep in mind the flavor will intensify the longer you cook it and after storing overnight.

  • At this point, you can either enjoy it a little chunky, purée with an immersion blender for a mostly smooth texture, or transfer to a heat-safe blender and blend until fully smooth and creamy. All three options are delicious, but if using diced tomatoes (rather than crushed), we recommend blending for a more cohesive/balanced tomato flavor!
  • Divide between serving bowls and garnish with fresh cilantro and toasted cashews (both optional). It’s delicious served with naan or grilled cheese sandwiches.

  • Leftover soup keeps well stored in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month (or longer).

*Crushed tomatoes give this soup a more cohesive/balanced tomato flavor without blending, but diced also work. If using diced, we recommend blending.
*Toasted cashews: Toast in a small skillet over low-medium heat for 4-5 minutes, until lightly browned.
*To make this more of a meal, serve with naan or bread and add a can of drained and rinsed white beans to the soup.
*Nutrition information is a rough estimate calculated with olive oil, light coconut milk, and without optional ingredients.

Serving: 1 (~1 ½ cup) serving Calories: 201 Carbohydrates: 26.7 g Protein: 3.9 g Fat: 10.6 g Saturated Fat: 5.7 g Polyunsaturated Fat: 0.6 g Monounsaturated Fat: 2.7 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 798 mg Potassium: 766 mg Fiber: 6.2 g Sugar: 12.4 g Vitamin A: 2798 IU Vitamin C: 18 mg Calcium: 86 mg Iron: 2.9 mg





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Group Medicare Plans for Municipal Workers and Educators

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Group Medicare Plans for Municipal Workers and Educators


I used to be a first grade teacher. My mom is a retired teacher and so is my mother-in-law. Education has always been near and dear to my heart. It takes a special kind of person to spend your life helping others learn.

The same goes for municipal workers, who perform a variety of important functions — often behind the scenes — that make it possible for community members and businesses to flourish.

When people retire from these careers, they deserve a group Medicare plan that truly rewards them for their years of service. And many educational institutions and municipalities offer these kinds of plans to their retirees.

In my role as Senior Account Executive for Medicare Group Sales at Independence Blue Cross (IBX), it’s my privilege to help ensure that members continue to have comprehensive health care coverage. I work with public school districts, local colleges and universities, and the City of Philadelphia.

Just like IBX, these entities are all part of our local landscape. Many of them already offer IBX health plans to their employees. IBX group Medicare plans let their retirees stay with the hometown health insurer they’ve grown to rely on. There’s really something to be said for having an IBX member card in your wallet from the time you’re hired through the time you retire!

Helping Employees Retire with Independence

Retiring is a whole new chapter in a person’s life, with many different factors they need to consider so they can be financially sustainable on a fixed income. Health insurance is one of those factors.

Original Medicare (Parts A and B) is a good start, but it doesn’t cover all the medical and prescription drug expenses that people tend to incur more and more as they get older.

That’s why having an IBX group Medicare Advantage plan through a former employer is such a great solution. You get medical, prescription drug, dental, vision, and hearing coverage in one wraparound bundle with low out-of-pocket costs — plus valuable extras like a free gym membership, a quarterly allowance for eligible over-the-counter health products, and a lot more.

I give bimonthly onsite presentations on Medicare basics for my clients’ employees. I help them understand how their retiree health plan is going to work and how they can get the most value out of their benefits. It’s a level of support that most other health insurers don’t provide, and it takes a lot of the fear and uncertainty out of retirement.

Helping Employers Do Right by Their Retirees

Municipalities and educational institutions care about their employees and want to be able to offer them a comfortable, affordable, healthy retirement. But cost is obviously an important consideration.

Many of my clients have been offering their retirees Medicare Supplement (“Medigap”) plans for a long time. But those plans can be expensive.

Group Medicare Advantage plans from IBX hit the “sweet spot” that employers are looking for. They offer great benefits with low out-of-pocket costs for employees, at group rates that provide amazing value for employers. Everybody wins.

Coverage That Travels: The Blue Medicare Advantage

Most benefits of our IBX Medicare Advantage plans only apply within our service area of Bucks, Chester, Delaware, Montgomery, and Philadelphia counties. But many of my clients want their retirees to be able to get the same level of care from any U.S. health care provider that accepts Medicare.

That’s why we offer our clients the option of choosing a Blue Medicare Advantage plan. Their retirees get all the benefits that come with our conventional Medicare Advantage plans, but with coverage that’s truly nationwide.

I’m Here to Help

There are a lot of factors to consider when choosing a retiree health insurance plan. It really helps to work with someone who knows the space. I’ve been at IBX since 2014 and have been part of the Group Medicare Sales team since 2019. So I know all the ins and outs.

IBX itself has been serving the Philadelphia area for more than 85 years. We are the hometown health insurer, and we understand the needs of the communities we serve better than anyone.

I really care about and appreciate the workers who serve our municipalities and provide education to our area’s residents. I take pride in being able to help their employers design, implement, and maintain retiree health plans that are both comprehensive and affordable.

If there’s ever any way I can be of assistance with this, please contact me. I look forward to speaking with you!

Independence Blue Cross offers products through its subsidiaries Independence Assurance Company, Independence Hospital Indemnity Plan, Keystone Health Plan East, and QCC Insurance Company — independent licensees of the Blue Cross and Blue Shield Association.



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Easy Homemade Applesauce Recipe

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Easy Homemade Applesauce Recipe


 
I have fond memories of making my homemade applesauce recipe with the kids every year. We no longer live in an area with apple trees (too hot down here!) but I still love making my own. Unlike some canning adventures, I feel like homemade applesauce is well worth the effort. Plus it makes the house smell great!

A word of caution though … your family will never want to eat store-bought applesauce again. Mine won’t!

Easy Recipe For the Best Applesauce

There’s truly no comparison between homemade and watery, store-bought applesauce. The apple flavor from homemade is so much better. And I’m skipping over the vices of store-bought applesauce with added sweeteners entirely…

While it’s easy to whip up a small batch as needed, we usually make a larger amount for canning. If you want the short and sweet version, I’ve included directions for how to make applesauce in the Instant Pot. It tastes amazing with a little bit of apple pie spice seasoning and fresh lemon juice. My kids can’t get enough of it!

How to Can Homemade Applesauce

Here’s what we do…

Step 1: Make a Plan to Can

Making and canning applesauce probably works best on the weekend if you have littles underfoot. We usually pick a good fall weekend and make it a family event. (Extra hands make light work and all!)

Head out to the farmer’s market or apple orchard together and make a day of it. The kids get to take in the sights and sounds (and tastes!), and you can score decently priced organic local produce.

Step 2: Estimate Quantity

How much to make will vary by family, but it’s an important step to consider. Nothing kills the joy of cooking from scratch and canning like taking on too much at one time. (Ask me how I know…)

In my experience, one bushel of apples yields roughly 15-16 quart jars of applesauce. I usually go for 2 bushels to last our family of 7 for about 6 months.

Some equivalents that are helpful to remember:

  • 21 lbs of apples = about 7 quarts of processed applesauce (one water bath canner full)
  • 1 bushel = 40 lbs of apples

Of course, it doesn’t hurt to buy extra for snacking, baking, or dehydrating. We love to make seasonal dishes with them like apple cinnamon muffins, apple pork chops, apple cider, apple butter, and side dishes like shaved apple kale salad.

Step 3: Buy Apples (Preferably Local and Organic)

Making homemade applesauce may not save time, but it does save money. The first year I tried making applesauce I was able to get a bushel of organic apples from our CSA for only $20. (A crazy good deal!)

organic apples used for applesauce

Step 4: Wash and Prep

Although I make sure to get pesticide-free and wax-free apples, I still recommend soaking them in vinegar. I fill up the sink with vinegar and water and let them soak. This removes any dirt or debris from harvesting. After soaking, rinse well with clean water.

You can use a peeler to remove the apple skins, but I prefer to leave them on. Cut the apples into quarters and remove the cores before cooking. (If you have a KitchenAid, these attachments easily slice and core for you).

slicing apples for applesauce

Step 5: Cook Until Soft and Blend

You can use a slow cooker, an Instant Pot, or just a large pot on the stovetop to cook applesauce. Simmer the apples covered and on medium heat with a little water (less than a cup of water) in the bottom of the pot. I usually add a few tablespoons of cinnamon to each pot full of apples.

Since I leave the apple skins on, once they’re soft I use an immersion blender to blend them smooth right in the pot. A large blender, food mill, or food processor works too. The point is to get the skins blended in so they’re not even noticeable. You can blend the sauce to your desired consistency and make smooth or chunky applesauce.

apples in crockpot for applesauce

Step 6: Freeze, Can, or Just Eat It!

At this point, the applesauce is ready to eat! This is a great time to dish out some warm applesauce to any kitchen helpers before canning. If you’re new to canning, this helpful FAQ is a good place to start.

Here’s to a new fall tradition. I hope you love it as much as we do!

canned homemade applesauce
Homemade_Applesauce_Recipe

Homemade Applesauce Recipe

Make your own applesauce with this simple homemade method. The applesauce can be canned or frozen.

  • 21 pounds apples (adjust amount up or down as desired)
  • 2 TBSP cinnamon (adjust amount up or down as desired)
  • ¾ cup water

  • Soak the apples in vinegar and water in the kitchen sink for a few hours to remove any dirt or residue. Rinse well after soaking or there will be a slight pickle taste to your applesauce. This step isn’t as necessary with organic apples, but is still a good way to clean them.

  • Peel apples if desired. Quarter and core the washed apples.

  • Put all the apples in a Crock-Pot or large pot on the stove with 3/4 cup of water and cinnamon to taste. I usually add a few tablespoons of cinnamon for each pot full of apples.

  • Cook the apples on medium heat until soft. Time varies, but expect at least a few hours. The house will smell great all day as they cook!

  • When the apples are soft and skins are starting to fall off, turn off the heat and let the apples cool until slightly warm. Use a blender, food mill, or immersion blender (not hand mixer) to puree the apples until smooth.

  • If storing fresh, pour into clean quart jars, top with lid, and store in the refrigerator.

Nutrition Facts

Homemade Applesauce Recipe

Amount Per Serving (1 cup)

Calories 178
Calories from Fat 9

% Daily Value*

Fat 1g2%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0.03g

Sodium 4mg0%

Potassium 366mg10%

Carbohydrates 47g16%

Fiber 8g33%

Sugar 35g39%

Protein 1g2%

Vitamin A 185IU4%

Vitamin C 16mg19%

Calcium 26mg3%

Iron 0.5mg3%

* Percent Daily Values are based on a 2000 calorie diet.

This recipe makes roughly 7 quarts of applesauce. One bushel of apples makes about 15 quarts of applesauce. You can easily adapt this recipe to smaller or larger batches.

 

The Best Types of Apples for Applesauce

The key is to ask an organic farmer for “seconds” (the not-so-pretty apples with small defects in appearance). This is no problem for applesauce since the apples are cooked down and blended anyway. It makes the process much more affordable. We get different kinds of apples each year depending on what’s available from local farmers. That also depends on which apple trees grow well in your local climate.

In the past, we’ve regularly used McIntosh, Jonathan, Gala, Fuji, and Ida Red. The key is to use 3 or more varieties and mix them together. When you combine tart apples like Granny Smith apples with sweet apples, like Pink Lady, Honeycrisp, or Golden Delicious you get a better flavor.

Homemade_Applesauce_Recipe_(2)

Insant Pot Applesauce Recipe

This quick and easy recipe uses the Instant Pot for an even faster version. I like to do this when I don’t have a ton of apples to can, but still want homemade applesauce.

  • 8 apples (using a variety of types is key for flavor)
  • ½ cup water
  • 1 TBSP lemon juice (about half a small lemon, juiced)
  • ½ tsp ground cinnamon (optional, to taste)
  • ½ tsp apple pie spice (optional, to taste)

  • Soak the apples in vinegar and water in the kitchen sink for a couple of hours to remove any dirt or chemical residue. Rinse well after soaking or there will be a slight pickle taste to your applesauce. This step isn’t as necessary with organic apples, but is still a good way to clean them.

  • Peel the apples if desired. Core and chop them into quarters.

  • Add the apples, water, lemon juice, and 1/2 teaspoon ground cinnamon/apple pie spice into the Instant Pot.

  • Seal the lid and set the Instant Pot to pressure cook on high for 5 minutes.

  • Do a natural pressure release for 10 minutes, then quick release the remaining pressure.

  • Use an immersion blender or mash with a potato masher or fork to your desired texture.

Nutrition Facts

Insant Pot Applesauce Recipe

Amount Per Serving (1 serving)

Calories 128
Calories from Fat 4

% Daily Value*

Fat 0.4g1%

Saturated Fat 0.1g1%

Polyunsaturated Fat 0.1g

Monounsaturated Fat 0.02g

Sodium 4mg0%

Potassium 264mg8%

Carbohydrates 34g11%

Fiber 6g25%

Sugar 25g28%

Protein 1g2%

Vitamin A 132IU3%

Vitamin C 12mg15%

Calcium 18mg2%

Iron 0.3mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Serve warm or store in the fridge in an airtight container for up to a week.

Ever made applesauce? How did it turn out?

Homemade organic applesauce recipe



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Antiviral Prevents Symptomatic COVID-19 in Post-Exposure Prophylactic Study

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Antiviral Prevents Symptomatic COVID-19 in Post-Exposure Prophylactic Study


Image credit: Gustavo Fring, Pexels

Japan-based Shionogi announced today that its antiviral, ensitrelvir, demonstrated a statistically significant reduction in the proportion of participants with symptomatic SARS-CoV-2 infection after exposure to household contacts with COVID-19 when compared to placebo. SCORPIO-PEP is the first phase 3 trial with Post-Exposure Prophylactic Use (PEP) of an oral antiviral to meet the primary endpoint of preventing symptomatic COVID-19 infection.

Specifically, the primary endpoint assessed COVID-19 symptoms onset through Day 10. Ensitrelvir was well tolerated by study participants and no new safety concerns were identified. “COVID-19 remains an important public health priority, yet there are currently no oral antiviral medications approved for post-exposure prophylactic use. There is a need for convenient, preventive approaches to protect ourselves and those close to us from contracting SARS-CoV-2,” Simon Portsmouth, MD, FRCP, senior vice president, head of Clinical Development, said in a statement.

Trial Parameters

SCORPIO-PEP is a global study that included approximately 2,400 participants aged 12 years and older across the US and several countries in South America, Africa and Asia. Study participants with a negative screening test for SARS-CoV-2 infection and no symptoms, who were exposed to a person living in their household with symptomatic COVID-19, were randomly assigned in a 1:1 ratio to receive ensitrelvir (125 mg) or placebo once daily. Study participants began treatment within three days of when the household member with COVID-19 began showing symptoms. Participants then continued ensitrelvir or placebo for 5 days.

What You Need to Know

The phase 3 trial demonstrated that ensitrelvir significantly reduced the risk of symptomatic COVID-19 infection among household contacts exposed to the virus, compared to a placebo.

Ensitrelvir was well tolerated by participants, with no new safety concerns identified, highlighting its potential as a safe preventive option for COVID-19 exposure.

This study included around 2,400 participants across multiple continents, supporting the broader applicability of ensitrelvir.

“These data demonstrate a new potential for post exposure prophylactic use of ensitrelvir, expanding on the breadth of clinical and real-world evidence that establish its activity in those infected with SARS-CoV-2,” Portsmouth said.

Detailed results from SCORPIO-PEP will be submitted for a presentation at a future scientific conference, according to the company.

Ensitrelvir is an investigational antiviral that suppresses the replication of SARS-CoV-2 by selectively inhibiting the viral 3CL protease. Ensitrelvir was granted Fast Track designation by the FDA last year for COVID-19 treatment. In Japan, ensitrelvir, known as Xocova, received emergency regulatory approval in 2022 and full approval in March 2024 for the treatment of COVID-19. Ensitrelvir was also made available in Singapore based on the Special Access Route application in 2023. It remains an investigational drug outside of Japan and Singapore.

Reference
Shionogi Announces Global Phase 3 Trial Demonstrates Post-Exposure Prophylactic Use of Ensitrelvir Prevents Symptomatic COVID-19. Shionogi press release. October 29, 2024. Accessed October 29, 2024.
https://www.shionogi.com/global/en/news/2024/10/20241029.html



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Cream Cheese Biscuits | The Recipe Critic

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Cream Cheese Biscuits | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Cream cheese biscuits have a slight twist to the classic version. With the added cream cheese, they have a softer, more fluffy texture with an added tangy flavor that is so good!

Angle shot of cream cheese biscuits stacked on a plate.

Reasons You’ll Love This Recipe

  • Easy to Make: These biscuits use pantry staples and only take 30 minutes to make from start to finish!
  • Better Flavor and Texture: The cream cheese in this recipe gives the biscuits a softer texture and better flavor than traditional biscuits.
  • Comfort Food: This quick comfort food is so satisfying and delicious. Serve them warm with honey butter, strawberry jam, or with my biscuits and gravy.

Ingredients for Cream Cheese Buttermilk Biscuits

You can make these delicious biscuits up in no time! You should already have all of the ingredients in your pantry. For exact measurements, scroll to the bottom of the post.

  • All Purpose Flour: The main ingredient that provides structure.
  • Baking Powder: Helps the biscuit’s texture remain fluffy and airy.
  • Salt: Enhances the flavors.
  • Cold Unsalted Butter: Adds a depth of flavor and creamy richness.
  • Cream Cheese: The secret ingredient that sets these biscuits apart. It adds a tangy flavor and a soft, fluffy texture.
  • Cold Buttermilk: Adds to the tanginess and delicious flavor while keeping the biscuits from being dry.
  • Melted Butter: Spread on top of the biscuits before baking to give them a golden brown top.
Overhead shot of labeled ingredients.

How to Make Cream Cheese Biscuits

You can make these cream cheese biscuits in just 30 minutes. They are easy to make, and your family will love scarfing these down for brunch or an after-school snack. Follow my steps below to ensure they turn out perfect!

  1. Whisk: Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Whisk together the flour, baking powder, and salt in a large bowl.
  2. Grate and Cut: Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes. Add the grated butter and diced cream cheese to the dry ingredients.
  3. Cut: Cut the butter and cream cheese into the flour mixture using a pastry cutter or the back of a fork.
  4. Mix: When the butter and cream cheese have been incorporated, add the buttermilk and mix the dough with the pastry cutter until a shaggy dough forms.
  5. Knead: Dump the dough onto a lightly floured surface. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.
  6. Roll and Cut: Roll dough out with a rolling pin into a 1/2-inch thick rectangle. Cut the biscuits out of the slab using a biscuit cutter or cup with about a 3-inch diameter. Roll the dough out again and continue the process until all the dough is used.
  7. Baking Sheet: Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.
  8. Brush and Bake: Brush the cream cheese biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.
Overhead shot of dry ingredients in a glass bowl.
Overhead shot of flour mixture with shredded butter and cubes of cream cheese in a bowl.
Overhead shot of flour mixture combined with the butter and cream cheese.
Overhead shot of flour, cream cheese and butt mixture with buttermilk poured over the top.
Overhead shot of flour, butter and buttermilk mixture on a countertop.
Overhead shot of the cream cheese biscuit dough rolled out next to a rolling pin.
Angle shot of biscuit rounds on parchment paper on a baking sheet.
Overhead shot of biscuit round being brushed with butter before being baked.

Buscit Tips and Variations

This cream cheese biscuit recipe is quite simple, but I want to make sure it turns out perfect for you every time. Follow these tips so your biscuits are nice and fluffy!

  • COLD Cream Cheese and Butter: Be sure you are using cold butter and cream cheese, if they are too warm you won’t get flaky layers and the biscuits will be chewy 
  • Don’t Over Knead Dough: When you are kneading the dough together don’t overwork it. Handling the dough too much will create tough dough and warm the butter and cream cheese too much. The dough should just come together enough for you to roll out. 
  • How To Make Buttermilk: If you don’t have buttermilk you can make some by adding 1 tablespoon of vinegar or lemon juice to 1 cup milk. Stir the vinegar and milk together and let it rest for at least 5 minutes. I  prefer whole milk but 2% can also be used.

Close up shot of stacked cream cheese biscuits.

How to Properly Store Leftover Biscuits

  • Countertop or Fridge: Store leftovers at room temperature for 1 day, or in the fridge in an airtight container for 3 days. 
  • Freezer: Freeze the leftover dough in a single layer on a baking sheet, then transfer it to a bag once it’s solid. Thaw in the fridge overnight and bake as usual when you’re ready to enjoy them. You can also freeze already baked biscuits in a freezer safe zip lock bag. Let thaw before eating.

Overhead shot of cream cheese biscuits on a plate.

More Easy Biscuit Recipes To Try

I love having homemade biscuits with bacon and eggs on a Saturday morning. Here are a few of my favorite recipes for you to try! Share your favorites with me in the comments!

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  • Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper.

  • In a large bowl, whisk together the flour, baking powder, and salt.

  • Using a cheese grater, grate the butter. Dice the cold cream cheese into small cubes.

  • Add the grated butter and diced cream cheese to the flour mixture. Using a pastry cutter or the back of a fork, cut the butter and cream cheese into the flour mixture.

  • When the butter and cream cheese have been incorporated, add in the buttermilk and keep mixing the dough with the pastry cutter until a shaggy dough forms.

  • Lightly flour a work surface and dump the dough out onto it. Work the dough with your hands until it comes together. Don’t overwork the dough, or your biscuits will be tough.

  • Roll the dough out into a 1-inch thick slab. Using a cookie cutter or cup with about a 3-inch diameter cut the biscuits out of the slab. Roll the dough out again and continue the process until all the dough is used.

  • Place the biscuits spaced 1 inch apart on the parchment-lined baking sheet.

  • Brush the biscuits with melted butter and bake for 15-20 minutes until they are lightly golden brown on the top and bottom.

The cream cheese and butter need to be cold. Using room temperature or slightly warmed butter will not result in light, fluffy biscuits. 
 
When kneading the dough, don’t overwork it; knead just enough to bring it together. Over-kneading will result in tough biscuits. 
 
Make buttermilk from scratch by mixing 1 cup whole milk and 1 tablespoon vinegar or lemon juice. Let it sit for 5 minutes before using it. 

Serving: 1biscuitCalories: 185kcalCarbohydrates: 24gProtein: 4gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 247mgPotassium: 223mgFiber: 1gSugar: 1gVitamin A: 278IUCalcium: 103mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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Investigational, Non-Antibiotic Begins Phase 2 Trial for Recurrent C difficile

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Investigational, Non-Antibiotic Begins Phase 2 Trial for Recurrent C difficile


Recursion, a company based in Salt Lake City, Utah, announced it has begun its phase 2 ALDER clinical trial to investigate the safety, tolerability, pharmacokinetics and efficacy of their investigational non-antibiotic therapy, REC-3964, for the treatment of recurrent C difficile. This is a multi-center randomized study that will examine doses of either 250 mg or 500 mg for the reduction of C diff, and will include an observation only arm. Approximately 80 individuals will ultimately be enrolled in the study across the US and Europe. The study will randomize using 1:2:1 to receive oral doses of REC-3964, 250 mg, 500 mg or observation. This study is looking to include participants initially cured with vancomycin. Participants will receive treatment with REC-3964 for 28 days.

There’s a significant unmet need for new treatment options for patients with C diff infection that are easier to use and more cost effective,” said Recursion CEO Chris Gibson, PhD, said in a statement. “We are encouraged by the progress of REC-3964, the first new chemical entity from our platform to advance to phase 2 clinical trials, and now, to the first patient dosed. We look forward to continuing to advance this trial to help patients in need and drive down billions in costs to the healthcare system for treatment.”

What You Need to Know

REC-3964 is a non-antibiotic, small-molecule treatment designed to selectively inhibit toxin B from C. diff without disrupting the gut microbiome, which could reduce adverse effects compared to traditional antibiotics.

The trial will test 250 mg and 500 mg oral doses of REC-3964 across multiple centers in the US and Europe, involving about 80 participants.

Recursion’s operating system leverages machine learning to analyze a vast dataset of biological and chemical interactions, enabling high-throughput screening and rapid drug development.

REC-3964 is a novel small molecule developed by the company’s operating system (OS) that selectively inhibits the glucosyltransferase activity of toxin B produced by C diff in the gastrointestinal tract, offering a unique mechanism of action. Unlike antibiotics, which disrupt the gut microbiome, REC-3964 precisely targets the bacterial toxin while sparing healthy tissue, potentially minimizing adverse events.

The company says its Recursion OS is a platform built across diverse technologies that continuously generate one of the world’s largest proprietary biological and chemical datasets. Recursion leverages machine-learning algorithms to distill from its dataset a collection of trillions of searchable relationships across biology and chemistry unconstrained by human bias. The company is able to scale up to millions of wet lab experiments weekly.

According to the company, preclinical studies demonstrated its superiority over bezlotoxumab in an animal model. Additionally, phase 1 studies in healthy volunteers showed REC-3964 was well tolerated with no serious adverse events (SAEs), underscoring its potential safety and tolerability.

“For these patients and their families, the need for safe, effective, non-antibiotic treatment options is critical. REC-3964 offers a novel, targeted approach by selectively inhibiting the bacterial toxin while sparing the host,” Recursion Chief Commercial Officer and Chief R&D Officer Najat Khan, PhD, said in a statement. “With encouraging preclinical data and strong tolerability demonstrated in phase 1 studies, it’s particularly rewarding to see the first drug developed using the Recursion OS and advancing to phase 2 trials.”

Reference
1. Recursion announces first patient dosed in Phase 2 clinical study of REC-3964, a potential first-in-class, oral, non-antibiotic small molecule for recurrent Clostridioides difficile infection. Recursion press release. October 22, 2024. Assessed October 28, 2024. https://ir.recursion.com/news-releases/news-release-details/recursion-announces-first-patient-dosed-phase-2-clinical-study



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Korean Beef Lettuce Wraps | The Recipe Critic

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Korean Beef Lettuce Wraps | The Recipe Critic


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Enjoy delicious Asian flavors in these Korean Beef Lettuce Wraps! This appetizer or main is loaded with tasty lean ground beef, sautéed shredded carrots, red bell pepper, and garlic, all tossed in a mouthwatering sauce and spooned into lettuce leaves.

Overhead shot of Korean beef lettuce wraps on a serving platter.

Reasons You’ll Love This Recipe

  • Incredibly Delicious: Your family will go crazy for the taste and texture of these beef lettuce wraps. There is an explosion of the most delicious flavor in every bite!
  • Restaurant Quality: These are just like something you would find at a fancy Asian restaurant and way better than takeout! Plus, they are so quick and easy to make.
  • Highly Customizable: Mix things up and make these just how you like! You can easily change the meat, veggies, and sauce ingredients based on your taste preference. I’ve included lots of customization ideas below!

Ingredients for Korean Beef Lettuce Wraps

Whether you enjoy these beef lettuce wraps as an appetizer or light meal, they always deliver amazing flavor and texture. Plus, I love that they’re high in protein and low in carbs. Here is a note on all of the ingredients. Check out the recipe card for exact measurements.

  • Beef: For the protein base of these wraps, you’ll need 1 pound of lean ground beef. I like to use 90% lean, so they’re plenty flavorful without much grease.
  • Garlic: Freshly minced garlic gives the meat an extra boost of flavor.
  • Vegetables: Shredded carrots and diced red bell pepper add vibrant color and extra heartiness!
  • Brown Sugar: Adds a touch of sweetness to balance out the savory and spicy flavors.
  • Soy Sauce: The base of the sauce. Use reduced sodium if you’d like.
  • Sesame Oil: Provides the sauce with a slightly nutty, complex flavor.
  • Ground Ginger: Gives the sauce a zesty, warm taste.
  • Gochujang Korean Chili Sauce: This sauce perfectly combines spicy, salty, earthy and sweet. It also has a thick, sticky texture that coats the beef wonderfully.
  • Butter Lettuce Leaves: You’ll need ten butter lettuce leaves to hold the filling. They add a layer of fresh crispness that can’t be beat! Boston and iceberg lettuce will also work.
  • Garnish: Finish with sliced green onions and sesame seeds for extra texture.
Overhead shot of labeled ingredients.

Korean Beef Lettuce Wrape Recipe Instructions

This beef lettuce wrap recipe comes together in just four easy steps and can be ready to serve in less than 30 minutes. Now, that’s my kind of recipe – especially one that’s as tasty as this!!

  1. Cook the Beef: In a large skillet over medium-high heat, add the ground beef and cook until no longer pink. 
  2. Add the Veggies: Stir in the minced garlic, shredded carrots, and diced red bell pepper. Cook for 4 minutes or until the vegetables soften.
  3. Make the Sauce: In a small bowl, whisk the brown sugar, soy sauce, sesame oil, ginger, and Korean chili sauce.
  4. Serve: Pour over the ground beef and let simmer for 2 minutes. To serve, add ¼ cup of the beef mixture to a large leaf of lettuce. Garnish with green onions and sesame seeds.
Overhead shot of beef browning in a skillet.
Overhead shot of browned beef with carrot shreds, red pepper and garlic on top.
Angle shot of sauce ingredients whisked in a small bowl.
Angle shot of sauce being poured over meat and vegetable mixture.

Variations of Beef Lettuce Wraps

One of my favorite things about these wraps is their versatility! You can easily switch up the ingredients to make them your own. Here are a few yummy ideas for you!

  • Beef: Beef is the star of this dish, but swap out the beef for ground turkey, ground pork, or ground chicken if you prefer.
  • Ginger: You can use one tablespoon of freshly grated ginger to replace the ground ginger in this recipe. It will add a big, bold ginger flavor!
  • Switch up the Veggies: Any color of bell pepper would be delicious in this recipe. Additional vegetable options include diced mushrooms, shredded purple cabbage, or zucchini.
  • Serving: Any kind of lettuce works for these wraps, but I suggest soft, bendable lettuce like butter or green leaf lettuce. I know these are lettuce wraps, but the beef mixture would also be delicious served over rice!
  • Make it Spicier: The Gochujang Korean chili sauce is the secret to this recipe. It gives it that small kick of Korean spice! Add more if you want it spicer. You can also garnish individual servings with red pepper flakes before serving.

Overhead shot of Korean beef lettuce wrap beef and vegetable mixture in a skillet.

Storing Leftover Korean Beef Lettuce Wraps

Whether you’re making this lettuce wrap recipe ahead of time or storing leftovers, it’s best to store the lettuce and beef filling separately. It’s perfect for reheating for a quick lunch throughout the week!

  • In the Refrigerator: The Korean beef filling will stay fresh in the fridge for 3-4 days in an airtight container.
  • To Reheat: Transfer the beef mixture to a skillet and cook on medium heat until warmed through, stirring frequently. You can also use the microwave to heat the beef in 30-second intervals.

Close up shot of Korean beef lettuce wraps being assembled.

More Asian-Inspired Recipes

My family goes crazy for Asian flavors! In fact, I have a whole category of Asian recipes to check out! Here are a few that I make on repeat and always get rave reviews.

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  • In a large skillet over medium-high heat, add the ground beef and cook until no longer pink.

  • Stir in the minced garlic, shredded carrots, and diced red bell pepper. Cook for 4 minutes or until the vegetables soften.

  • In a small bowl, whisk the brown sugar, soy sauce, sesame oil, ginger, and Korean chili sauce. Pour over the ground beef and let simmer for 2 minutes.

  • To serve, add ¼ cup of the beef mixture to a large leaf of lettuce. Garnish with green onions and sesame seeds.

Calories: 199kcalCarbohydrates: 14gProtein: 21gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 56mgSodium: 718mgPotassium: 474mgFiber: 1gSugar: 12gVitamin A: 2306IUVitamin C: 13mgCalcium: 37mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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INSTIs and Cardiovascular Outcomes: More Complexity

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INSTIs and Cardiovascular Outcomes: More Complexity


Image credit: Kenny Eliason, Unsplash

People living with HIV have an increased risk of cardiovascular disease (CVD) compared with people not living with HIV, which is attributable to traditional cardiovascular risk factors such as hypertension, hyperlipidemia, tobacco use, and obesity as well the impacts of antiretroviral therapy (ART).1 Worse CVD outcomes have been associated with particular ARTs. In 2007, the Data Collection on Adverse Events of Anti-HIV Drugs study group found that protease inhibitors (PIs) were associated with elevated risk of myocardial infarction (MI); however, this association is not as appreciated in more recent generations of PIs.1,2 Within non-nucleoside reverse transcriptase inhibitors (NNRTIs), abacavir has been most associated with increased risk of MI, but more recent data have been mixed.3 Integrase strand transfer inhibitors (INSTIs) have been associated with weight gain and hypertension, though the impact on cardiovascular outcomes has been unclear.4-6 

In 2020, O’Halloran et al from the University of Washington demonstrated a decreased risk of major adverse cardiac events (MACE) in individuals started on INSTIs compared with non–INSTI-based regimens using data from 2008 to 2015.7 The study was limited by a short follow-up period and captured the introduction of INSTI-based regimens into mass adoption. INSTI-based regimens have become more widely utilized since 2015, and the most recent Guidelines for the Use of Antiretroviral Agents in Adults and Adolescents With HIV from the US Department of Health and Human Services recommends mostly INSTI-based regimens for initial treatment of HIV, with PI-based and NNRTI-based regimens generally being considered only in certain clinical scenarios.8Though the study from O’Halloran et al had a promising finding for INSTI-based regimens, it is critical to continue to reassess the cardiovascular impacts of INSTIs as a class as well as individual medications. The same investigatory group from the University of Washington completed an updated analysis to assess the impacts of initiation of different ART regimens on MACE.9 

Their retrospective observational study used data from commercial and multistate Medicaid databases from 2008 to 2020. The study population were all adults who were initiated on ART from January 1, 2008, through June 30, 2020, who had at least 6 months of continuous health care enrollment prior to initiation on stable ART and who were consistently in possession of ART. Consistent ART possession was defined as having more than 80% of days with possession of medications for at least 180 days and never having more than 60 days without a part of their ART regimen. Individuals were excluded if they had MACE before the start of first stable ART regimen. Two treatment group classification systems were utilized. The first was a 3-level analysis based on medication class: PI based, NNRTI based, and INSTI based. The second was a 6-level analysis with INSTI medications separated individually (raltegravir, elvitegravir, dolutegravir, and bictegravir) compared with PI-based and NNRTI-based regimens. Using both classification systems, the risk of MACE was compared across either the 3 or 6 groups by propensity score models.

The baseline characteristics of the cohort were a median age of 40 years, 23% female, 15% with hypertension, 6% with diabetes, 2% with hepatitis C, and 10% reported tobacco use. The ART distribution was 16% PI based, 39% NNRTI based, and 45% INSTI based. The distributions within the INSTI-based regimens were 14% raltegravir, 40% elvitegravir, 30% dolutegravir, and 16% bictegravir. Most PI-based regimens utilized either atazanavir (43%) or darunavir (38%). The proportion of INSTI-based regimens increased through the study period from 5% to 97% in 2020. In the 3-level analysis, 14,692 people were in the NNRTI-based cohort, 6136 in the PI-based cohort, and 17,107 in the INSTI-based cohort. The INSTI cohort had the highest percentages of hypertension (17.4%), diabetes (7.0%), obesity (11.4%), tobacco use (16.0%), and use of lipid-lowering medications (16.1%). MACE occurred in 418 individuals (1.1%), which broke down into 199 (1.2%) among INSTI initiators, 87 (1.4%) among PI initiators, and 132 (0.9%) among NNRTI initiators within 48 months of medication start. Compared with NNRTI initiators, patients started on PIs and INSTIs had a higher risk of MACE. PI initiators had significantly higher rates of MACE at 12, 18, and 24 months compared with NNRTI initiators, which equated to 5, 5, and 6 more events per 1000 persons, respectively. INSTI initiators also had significantly higher risk of MACE in comparison with NNRTI initiators at 12 and 18 months, which would account for 2 and 3 more events per 1000 persons, respectively. In the 6-level analysis, there were no significant differences between NNRTI initiators and any particular INSTI initiator group.

There were several limitations with the study. HIV viral load data were not available, which could better help in estimating adherence to medications rather than access to the prescription. There was a lack of data on important CVD risk factors, such as race, body mass index, and family history of CVD, as well as a lack of data on management of established CVD. There was a high potential for confounding due to the observational nature of the data, which could have impacted the INSTI initiators cohort. INSTI initiators had higher rates of several cardiovascular diseases and risk factors for CVD, which likely increased baseline risk. This difference among INSTI initiators is likely multifactorial, with potential explanations being providers selecting INSTIs over PIs in patients with elevated risk for cardiovascular disease but still wanting a high barrier to resistant regimen, or for patients already on medications for CVD, INSTIs may have been chosen to decrease the risk of drug-drug interactions.

From the cardiovascular perspective, MACE occurred in 1.1% of the study population within 48 months after ART initiation, giving an estimated annual risk of 0.28% for MACE. According to the Framingham Risk Score with a composite outcome of coronary death, myocardial infarction, coronary insufficiency, angina, ischemic stroke, hemorrhagic stroke, transient ischemic attack, peripheral artery disease, and heart failure, for people ages 40 to 44 years without risk factors, there is an annual risk of 0.15% and 0.33% for women and men, respectively.10 Prior studies have found that the annual MACE risk in middle-aged adults with established atherosclerotic disease or multiple risk factors is 1.4%.11 With a median age of 40 years, the study population’s risk of MACE is similar to that of a general population not necessarily living with HIV. Of note, the study population was 77% male, so overall annual risk (0.28%) is closer to an annual risk of 0.33% (men) using the Framingham Risk Score and does not reach above that of MACE of 1.4% in a population with established atherosclerotic disease or high risk of cardiovascular disease. Given this, it is unclear whether total MACE occurring in this study is just from background cardiovascular risk rather than due to any of the ART regimens. In light of this and the limitations of this study, further research is warranted.

From the infectious disease clinician perspective, INSTI-based regimens have gained broad adoption as first-line therapy for HIV throughout the study period. Though it is critical that we continue to assess for the impacts of INSTIs as they have gained mass adoption, the benefits from an HIV management perspective outweigh the unclear risks from cardiovascular perspective.

Article reviewed: Luis Parra-Rodriguez, John M Sahrmann, Anne M Butler, Margaret A Olsen, William G Powderly, Jane A O’Halloran, Antiretroviral Therapy and Cardiovascular Risk in People With HIV in the United States—An Updated Analysis, Open Forum Infectious Diseases, Volume 11, Issue 9, September 2024, ofae485, https://doi.org/10.1093/ofid/ofae485

References
1.Feinstein MJ, Hsue PY, Benjamin LA, et al. Characteristics, prevention, and management of cardiovascular disease in people living with HIV: a scientific statement from the American Heart Association. Circulation. 2019;140(2):e98-e124. doi:10.1161/CIR.0000000000000695
2.DAD Study Group, Friis-Møller N, Reiss P, et al. Class of antiretroviral drugs and the risk of myocardial infarction. N Engl J Med. 2007;356(17):1723-1735. doi:10.1056/NEJMoa062744
3.Nan C, Shaefer M, Urbaityte R, et al. Abacavir use and risk for myocardial infarction and cardiovascular events: pooled analysis of data from clinical trials. Open Forum Infect Dis. 2018;5(5):ofy086. doi:10.1093/ofid/ofy086
4.Byonanebye DM, Polizzotto MN, Neesgaard B, et al. Incidence of hypertension in people with HIV who are treated with integrase inhibitors versus other antiretroviral regimens in the RESPOND cohort consortium. HIV Med. 2022;23(8):895-910. doi:10.1111/hiv.13273
5.Sax PE, Erlandson KM, Lake JE, et al. Weight gain following initiation of antiretroviral therapy: risk factors in randomized comparative clinical trials. Clin Infect Dis. 2020;71(6):1379-1389. doi:10.1093/cid/ciz999
6.Surial B, Chammartin F, Damas J, et al. Impact of integrase inhibitors on cardiovascular disease events in people with human immunodeficiency virus starting antiretroviral therapy. Clin Infect Dis. 2023;77(5):729-737. doi:10.1093/cid/ciad286
7.O’Halloran JA, Sahrmann J, Butler AM, Olsen MA, Powderly WG. Brief report: integrase strand transfer inhibitors are associated with lower risk of incident cardiovascular disease in people living with HIV. J Acquir Immune Defic Syndr. 2020;84(4):396-399. doi:10.1097/QAI.0000000000002357
8.Panel on Antiretroviral Guidelines for Adults and Adolescents. Guidelines for the use of antiretroviral agents in adults and adolescents with HIV. Department of Health and Human Services. 2024. Accessed September 22, 2024. https://clinicalinfo.hiv.gov/en/guidelines/adult-and-adolescent-arv
9.Parra-Rodriguez L, Sahrmann JM, Butler AM, Olsen MA, Powderly WG, O’Halloran JA. Antiretroviral therapy and cardiovascular risk in people with HIV in the United States—an updated analysis. Open Forum Infect Dis. 2024;11(9):ofae485. doi:10.1093/ofid/ofae485
10.D’Agostino RB Sr, Vasan RS, Pencina MJ, et al. General cardiovascular risk profile for use in primary care: the Framingham Heart Study. Circulation. 2008;117(6):743-753. doi:10.1161/CIRCULATIONAHA.107.699579
11.Miao B, Hernandez AV, Alberts MJ, Mangiafico N, Roman YM, Coleman CI. Incidence and predictors of major adverse cardiovascular events in patients with established atherosclerotic disease or multiple risk factors. J Am Heart Assoc. 2020;9(2):e014402. doi:10.1161/JAHA.119.014402



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Milk Bar Crack Pie (Copycat)

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Milk Bar Crack Pie (Copycat)


This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.

Delicious and addicting, the famous Crack Pie is what made New York City’s Milk Bar bakery so popular. This copycat recipe is made with a sweet and salty filling tucked inside a crispy oat cookie crust. It’s so good you won’t be able to stop eating it!

Angle shot of a slice of crack pie with a bite on a fork.

Reasons You’ll Love This Recipe

  • Sweet and Salty: If you love a good sweet and salty treat, like my Christmas Crack, this crack pie is a must!
  • Irresistible Texture: The crunchy oat cookie crust paired with the gooey custard filling is so mouthwatering!
  • Make Ahead: This dessert is convenient to make ahead of a party or potluck because it needs time to chill in the fridge!
  • Something Special for the Holidays: This will be everyone’s favorite dessert, and it’s such a fun alternative to your normal apple or pumpkin pie for Thanksgiving. (I do love an amazing apple pie, though!)

What’s in a Milk Bar Crack Pie?

This crack pie recipe is comprised of three components: the oatmeal cookie, the pie crust (which uses the oatmeal cookie), and the pie filling. It takes a little extra time to make the oatmeal cookie for the crust, but the tasty results are so worth it. All of the exact ingredient measurements are listed in the recipe card at the bottom.

Oatmeal Cookie

  • Unsalted Butter: Adds richness to the cookie dough. Salted will also work. Just adjust the amount of added salt you use.
  • Sugars: A mix of brown and granulated sugar adds classic sweetness and a rich, complex taste.
  • Egg: Binds the cookie ingredients.
  • Old Fashioned Oats: For hearty texture.
  • Flour: All-purpose flour gives the cookie a tender structure.
  • Baking Staples: Combining baking powder and baking soda will ensure the cookie bakes properly and has plenty of rise.
  • Salt: To enhance the flavor.
Overhead shot of labeled oatmeal cookie ingredients.

Crust

  • Oatmeal Cookie: This crust is similar to a graham cracker crust, but instead of graham crackers, you’ll use oatmeal cookie crumbs.
  • Brown Sugar: To perfectly sweeten the crust.
  • Butter: Melted unsalted butter adds buttery flavor and binds the cookie crumbs and sugar together.
Overhead shot of labeled crust ingredients.

Filling

  • Sugars: Use both granulated and brown sugar for extra sweetness.
  • Milk Powder: Adds texture and ensures the perfect thickness.
  • Butter: Adds rich flavor.
  • Heavy Cream: Provides wonderful richness in the gooey filling.
  • Egg Yolks: Gives the filling a custard-like texture.
  • Vanilla Extract: A classic dessert ingredient that adds extra warmth to the filling.
Overhead shot of labeled filling ingredients.

How to Make Momofuku Milk Bar Crack Pie

This recipe requires a little planning—you’ll make the cookie for the crust, bake it, let it cool, and chill the pie—but once you take a bite, you’ll be obsessed! The results are beyond amazing, and despite several steps, the recipe is straightforward.

  1. Beat: Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper. Add the butter, brown sugar, and sugar to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment on medium-high speed for 1-2 minutes, until light and fluffy.
  2. Mix: Add the egg and beat until combined. Add the oats, flour, baking powder, salt, and baking soda and mix until combined.
  3. Form: Spread the cookie dough on the prepared baking sheet until it is a large rectangle that is ¼-inch thick.
  4. Bake: Place in oven and bake for 15-18 minutes, until the edges are darker brown and the top of the entire cookie is lightly golden brown. Let it cool completely.
Overhead shot of butter mixture with oats, flour, baking powder, baking soda and salt on top.
Overhead shot of cookie dough mixed in a bowl.
Overhead shot of oatmeal cookie dough smashed into a rectangle on parchment paper on a cookie sheet.
Overhead shot of baked rectangular oatmeal cookie slab.

Crust

  1. Break the Cookie: Break the cooled oatmeal cookie into pieces and put it in a blender or food processor.
  2. Make Cookie Crumbs: Pulse until the cookie has turned to fine crumbs. I found it easier to do this in 3-4 batches, rather than all at once.
  3. Mix: Add the cookie crumbs to a medium bowl and add the brown sugar and butter. Mix until all the crumbs are moistened and the mixture resembles wet sand.
  4. Press: Use your fingers or measuring cup to press the crust evenly into the bottom and up the sides of a 9-inch pie dish. Set aside.
Overhead shot of oatmeal cookie chunks in a blender.
Overhead shot of oatmeal cookie crumbs in a blender.
Overhead shot of crust ingredients mixed in a glass bowl.
Overhead shot of crust ingredients smashed into a crust shape in a pie pan.

Filling

  1. Whisk: Add the sugar, brown sugar, and milk powder to a large bowl and whisk until combined.
  2. Beat: Add the melted butter and use a hand mixer or stand mixer fitted with the whisk attachment to beat it until combined.
  3. Combine: Add the cream and vanilla and mix until combined.
  4. Beat: Beat in the egg yolks until fully combined.
  5. Bake: Add the filling to the crust and bake at 350 degrees Fahrenheit for 30 minutes. Lower the heat to 325 degrees Fahrenheit and finish baking the pie for 20-22 minutes, until the edges have set but the center still has a little wobble to it. Remove the pie from the oven and let it cool to room temperature. Then, chill the crack pie in the refrigerator for at least 2 hours before serving.
Overhead shot of sugars and milk powder in a glass bowl.
Overhead shot of sugar mixture and melted butter in a bowl.
Overhead shot of the sugar and butter mixture with cream and vanilla.
Overhead shot of crack pie filling with egg yolks in a glass bowl.
Overhead shot of crack pie filling in the oatmeal crumb crust in a pie pan.

Copycat Crack Pie Tips and Variations

Milk Bar pie is so easy to get right. But here are a few of my top tips so it turns out perfect every time you make it!

  • Can you use store-bought oatmeal cookies instead? It’s not recommended to use them, but if you have to, choose cookies that don’t have nuts, raisins, or icing on them. Pulse the cookies in a food processor or blender until they become fine crumbs. You will need about 1 ½ cups of oatmeal cookie crumbs.
  • Don’t skip the milk powder! This is an icon ingredient that sets this pie apart. It gives the filling the distinct malty flavor of the original Milk Bar Crack pie.
  • When Done: Give the pie pan a jiggle in the oven to test the doneness. If the edges don’t move, but the center still moves just a touch, then it’s ready! If the whole filling wobbles like it’s very liquid, it needs more time.
  • Using Corn Powder: While I didn’t add this to my recipe, Christina Tosi, the chef who created crack pie, uses about ¼ cup of corn powder in the original crack pie recipe. Corn powder is different from cornstarch or cornmeal! It’s freeze-dried corn kernels that have been blended into a very fine powder. You can purchase Chef Tosi’s milk bar corn powder online, or any other brand of corn powder will work if you want to add it to the recipe! There are no adjustments for this addition.

Overhead shot of baked crack pie with a dusting of powdered sugar over the top.

Storing Leftover Crack Pie

  • In the Refrigerator: Store crack pie covered in the refrigerator for up to 5 days.
  • In the Freezer: You can freeze crack pie for up to 3 months. Let it chill in the refrigerator for 8 hours before wrapping it tightly with a few layers of plastic wrap and a layer of aluminum foil. To thaw, let it sit in the refrigerator overnight before serving the chilled pie.
  • Make Ahead: The crust can be prepared up to 2 days in advance, but the filling should be baked as soon as it is made.

Angle shot of a slice cut out of the crack pie.

More Pie Recipes

With the holiday season ramping up, here are a few of my favorite pies to share with friends and family! You can never go wrong with a sweet homemade pie for dessert. Whether you’re craving fruity, nutty, or chocolatey, there’s something for everyone! Or browse all of my pie recipes!

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Oatmeal Cookie

  • Preheat the oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.

  • Add the butter, brown sugar, and sugar to a large bowl and beat with a hand mixer or with a stand mixer fitted with the paddle attachment on medium-high speed for 1-2 minutes until light and fluffy.

  • Add the egg and beat until combined. Add the oats, flour, baking powder, salt, and baking soda and mix until combined.

  • Spread the cookie dough on the prepared baking sheet until it is a large rectangle that is ¼-inch thick.

  • Bake for 15-18 minutes, until the edges are darker brown and the top of the entire cookie is lightly golden brown. Let it cool completely.

Crust

  • Break the cooled oatmeal cookie into pieces, put it in a blender or food processor, and pulse until it is turned to fine crumbs. I found it easier to do this in 3-4 sections rather than all at once.

  • Add the cookie crumbs to a medium bowl. Add the brown sugar and butter. Mix until all the crumbs are moistened and the mixture resembles wet sand.

  • Use your fingers or measuring cup to press the crust evenly into the bottom and up the sides of a 9-inch pie dish. Set aside.

Filling

  • Add the sugar, brown sugar, and milk powder to a large bowl and whisk until combined.

  • Add the butter and use a hand mixer or stand mixer fitted with the whisk attachment to beat it until combined.

  • Add the cream and vanilla and mix until combined. Beat in the egg yolks until fully combined.

  • Add the filling to the crust and bake at 350 degrees Fahrenheit for 30 minutes. Lower the heat to 325 degrees Fahrenheit and finish baking the pie for 20-22 minutes, until the edges have set but the center still has a little wobble to it.

  • Remove the pie from the oven and let it cool to room temperature. Then, chill it in the refrigerator for at least 4 hours before serving. Dust with powdered sugar before serving.

Calories: 685kcalCarbohydrates: 73gProtein: 7gFat: 42gSaturated Fat: 25gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 267mgSodium: 117mgPotassium: 187mgFiber: 1gSugar: 55gVitamin A: 1473IUVitamin C: 0.3mgCalcium: 108mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.





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