Recently, one of my coworkers asked when I would be bringing in dessert again. I love bringing in my baking creations to share with my teammates and so since it was requested I thought it would be prime time to make something that screams “AUTUMN”. What stood out to me the most from this recipe from Eating Well was the gingersnap crust. I love gingersnaps and I was so excited to try it out rather than the boring and bland graham cracker crust. I have to say this is going to now be my go-to crust, and maybe even my new Thanksgiving pie!
8oz Gingersnap Cookies
1/4 TSP Salt, divided
3 TBSP Melted Butter
3 8oz Packages Reduced-Fat Cream Cheese, softened
1 1/2 Cups Granulated Sugar
15 oz Unseasoned Pumpkin Puree
1 TBSP Vanilla Extract
2 TSP Pumpkin Pie Spice (Nutmeg, Ginger, Cinnamon)
Let’s Get Bakin’
Preheat the oven to 325F
Coat a 9in springform pan with butter. Tightly wrap the outside of the pan with foil, making sure to cover the bottom and sides.
Grab a small sauce pan and fill with water, bring to a boil.
In a food processor or blender, pulse the gingersnap cookies and 1/8 TSP of salt. Once finely ground, drizzle in the butter and scrape down the sides as needed. Make sure all the crumbs are all softened. Press the mixture into the bottom of the pan and about 1/2in up the sides. Place in the freezer.
Clean the food processor/blender and then combine the cream cheese + sugar + eggs + 1/8 TSP Salt and blend well until smooth. Remove 1/4 cup of the batter and reserve. Add in the pumpkin + vanilla + pie spices to the remaining mixture and process until smooth.
Pour the pumpkin batter into the chilled crust. Drizzle the reserved batter over the top and run a knife through the batters to swirl together.
Place the pan in a roasting pan [I used a baking sheet]. Pour in the boiling water to come up about 1in up the sides of the springform pan.
Bake the cheesebake until set around the edges but the center is slightly wiggly, about 1hr 30 min.
Remove from the oven and let the cheesecake cool in the wter bath for about 1hr.
Remove from the water bath and remove the foil, refridgerate for atleast 3 hours before serving.
It’s November, which means it’s time for hearty, soul-warming meals. This soup from Alison Roman gives you everything you need in a soup, the texture from the potatoes, the grassiness from the dill, and the creaminess from the sour cream, it’s perfect. I love the extra vinegar-iness as the finish for a little something special on the palate.
2 TBSP Olive Oil or Unsalted Butter
2 LBS Waxy Potatoes, fingerlings, sliced about 1/2″ thick
2 Leeks (the whole thing) chopped and rinsed well
Salt + pepper
6 Cups Vegetable Broth
1 Large Bunch of leafy greens, [kale, swiss chard, spinach] stems removed and torn into bite-sized pieces
1/4 Cup Sour Cream + more for serving
1 TSP White Wine Vinegar
4 Scallions, thinly sliced
1 Cup Dill, coarsely chopped
Let’s Get Cooking
Before getting started be sure to really WASH the leeks, a lot of sediment gets caught in the leaves and you want to make sure to get it all clean. Let the leeks sit in a bowl of water, while you are prepping the rest of the ingredients.
Heat the olive oil in a large, heavy bottom pot over MED-HIGH heat. Add in the potatoes + leeks + salt + pepper.
Stir occasionally until the leeks are bright green and have started to break down about 5-8 minutes. Add in water + bouillion/broth and bring to a simmer. Simmer until the potatoes have started to fall apart and the broth has reduced, about 30-40 minutes. Smoosh a few of the potatoes with a wooden spoon [or whatever] to thicken the soup a little more.
Add in your greens and stir them into the soup, wait about 3-5 minutes and allow them to wilt. Add in the sour cream + vinegar and let simmer for another minute. Season with more salt + pepper + more vinegar if you’d like!
Serve the soup in bowls and top with more sour cream + LOADS OF DILL + more black pepper. I also liked another dash of vinegar.
Serve with some crispy crunchy bread, optimal for dipping!
Next to cheese fries and a few other amazing things, fried chicken is up there in my top 5 favorite foods. There is nothing better than that perfect crispy breading, and juicy meat, and you can’t forget all the delicious sides that go along. I found this Hot Honey at ALDI and I knew I had to have it with some fried chicken. I learned a life-changing trick from Meg’s Everyday Indulgence that makes sure the breading stays on the chicken while frying. I make this after pickle brining the chicken for 24 hours. You can always omit that or marinade with buttermilk. Serve this fried chicken up with your favorite sides, like mac & cheese, french fries, or a side salad.
16 oz Pickle juice
1 Cup Water
2 Smashed Garlic for Brine
1 LB Chicken cut of choice, I used drumsticks, can use thighs or breast
3 Large Eggs
1/3 Cup Water
1 Cup Hot Sauce
4 Cups All-Purpose Flour
1 TSP Salt
2 TSP Pepper
2 TSP Paprika
1 TSBP Cayenne Pepper
Berryhill Hot Honey [can buy at ALDI]
Peanut or Vegetable Oil for fryer
Let’s Get Cooking
In a large bowl, place the pickle juice + garlic + 1 cup of water and add in the chicken. Cover with foil and place in the fridge to rest for 24 hours. Drain chicken from brine and pat dry when ready to use.
In a bowl, whisk together the eggs + water + hot sauce and set aside.
On a large plate, whisk together flour + salt + pepper + paprika + cayenne.
Dredge the chicken in the flour, then egg wash, then flour again and place the chicken on the wire rack or baking pan and let rest in the fridge for 30 minutes. Meg ensures that this allows the breading to stick to the chicken and she is absolutely right!
Heat the frying oil to 350F and work in batches frying the chicken for about 15-18 minutes or until cooked through.
When I make lunches for the week I love a dish that can be thrown together in one pan and be done. This recipe from Julia’s Album features roasted fall vegetables and chicken that makes for a perfect one-pan meal. I changed up the spices a little on the butternut squash, taking inspiration from my dad’s “Crack” Roasted Butternut Squash. Just because it’s your lunch for work doesn’t mean it has to lack flavor. For one person, this makes more than enough for 5 days.
3 Cups Butternut Squash, peeled, seeded, cubed
1 TBSP Chili Powder
1 TBSP Nutmeg
1 TBSP Cinnamon
1 TBSP Ginger
Salt + Pepper
12 oz Brussel Sprouts [I used frozen Brussel sprouts, you can roast them off if you’d like]
9 oz Cheese Tortellini
1 lb Chicken Breast, cubed
1 TSP Smoked Paprika
2 TBSP Olive Oil
3 TBSP Butter
5 Garlic Cloves, minced
Let’s Get Cooking
Start with preheating the oven to 400F.
In a large bowl toss together the butternut squash + 1 TBSP Olive Oil + Chili Powder + Nutmeg + Cinnamon + Ginger + Salt + Pepper + drizzle with honey. Once coated well, spread on a lined baking sheet and roast for about 30 minutes.
You can roast off the brussels sprouts, cut the ends off and in half, with olive oil and salt and pepper for 20-30 minutes in the 400F preheated oven with the squash. I used frozen brussels sprouts in the microwave to save some time.
Bring a large pot of water to a boil and cook the tortellini per package instructions. Drain and set aside.
In a skillet, add the 2 TBSP of olive oil. Add in the chicken breast when the oil heats. Season the chicken with paprika + salt + pepper. Cook the chicken through and remove from the pan when done.
To the same skillet add butter + 1 TBSP Olive oil + garlic, and cook until garlic softens. Add in the cooked tortellini and coat with butter. Add in the roasted vegetables + chicken and mix until everything is well distributed.
One of my best friends just took a job as the Director of Athlete Mental Wellness at Michigan State. We are all so freaking proud of her but going to miss her like crazy, so of course, there was a going away party involved. There is no better crowd-pleaser than brownies. It was finally time to break open Claire’s book for her ‘forever’ brownies as she claims that this is the only brownie recipe she will ever create. These brownies are extra chewy and you can add in the optional malted powder for a little extra dose of chocolate. You need an 8×8 in pan, Claire calls for preferably metal.
Butter for the pan
1/4 Cup Dutch Process Cocoa Powder
5oz Semisweet Chocolate [64-68% Cacao]
6 TBSP Unsalted Butter, cut into pieces
1/4 Cup Neutral Oil, vegetable
1/2 Cup Granulated Sugar
1/2 Cup Packed Dark Brown Sugar
1 Large Egg
2 Large Egg Yolks
1 1/2 TSP Vanilla
3/4 Cup All Purpose Flour
2 TBSP Malted Milk Powder, optional
1 TSP Salt
1 Cup Milk Chocolate, coarsely chopped
Let’s Get Baking
Preheat the oven to 350F and line the pan with 2 sheets of foil, crossing one over the other and pressing into the corners. Lightly butter and set aside.
In a large heatproof bowl, whisk the cocoa powder into 1/4 cup boiling water until smooth.
Add in the semisweet chocolate + butter + oil into the large bowl with the cocoa mixture and set it over a medium saucepan filled with about 1in of simmering water, make sure the bottom of the bowl isn’t touching the water. Warm the mixture, gently stirring occasionally until the butter and chocolate are melted and the mixture is smooth. Remove the bowl from heat and let it cool until lukewarm.
Whisk in the granulated and brown sugar into the chocolate mixture. Add in the whole egg, egg yolks, and vanilla and whisk ‘vigorously’ until the mixture comes together and looks glossy and thick.
Add in the flour + malted milk powder [if using] + salt and whisk slowly until everything is combined. Add in the milk chocolate and fold in with a spatula. Scrap the batter into the prepared ban, spreading it into an even layer.
Bake the brownies until the surface is shiny and puffed, for about 25-30 minutes. [I had to bake for 35, it all depends on your oven].
Allow the brownies to cool for an hour before placing them into the fridge for another hour [allows for chewier texture]. Use the foil to lift out of the pan and cut into about 16 squares & enjoy.
I first off want to clarify that this is Snoop Dog’s WIFE’s, Shante Broadus’s, mac and cheese recipe. I feel that is important to point out because she deserves all the credit here. The original recipe calls for 5 cups of extra sharp cheddar. Instead, I did half with Colby-jack but you do not have to! I bought fall-shaped noodles from ALDI so I was incredibly excited to make this. I have nothing more to say about this recipe other than you need to make it and the nutmeg is game-changing.
2 TSP Salt + more for the water
1lb Elbow macaroni, or cute fall shapes
2 Cups Whole Milk
1 Cup Heavy Cream
4 TBSP Unsalted Butter
2 1/2 Cups Shredded Extra Sharp Cheddar
2 1/2 Cups Shredded Colby Jack
1/4 Cup All-Purpose Flour
2/3 Cup Sour Cream
1 TSP Cracked Black Pepper
2 TSP Dry Mustard
1/2 TSP Ground Nutmeg
2 TSP Worchestershire Sauce
1/4 TSP Cayenne Pepper
Let’s Get Cooking
Preheat the oven to 400F. Lightly butter a 9×13 in baking dish.
Bring a large pot of water, heavily salted, to boil. Add in the macaroni and cook 1 minute less than the package instructions. Drain and set aside.
In a small saucepan over MED heat, combine the milk and cream and gently heat. Be careful not to boil.
While the milk heats, in a large skillet over MED heat, melt the butter. Sprinkle the flour and whisk constantly for 2-3 minutes. Gradually add in the warmed milk. Cook for 2 minutes whisking frequently or until thickened. Adjust the heat as needed so the milk does not boil.
Gradually add in half of the Colby jack and half the cheddar cheese. Whisk until fully incorporated and smooth. Add in the sour cream and whisk until smooth. Add in pepper + dry mustard + cayenne + Worcestershire sauce + nutmeg. Season with salt.
Add the cooked macaroni to the cheese sauce and stir until combined. Spoon the mixture into the buttered dish and top with the remaining cheese. Bake for 25-30 minutes or until golden and bubbly.
I feel that apple cider unfairly takes spot #2 when it comes to fall flavors. Pumpkin always reigns supreme but I respectfully disagree. This doughnut cake from Princess Pinky Girl truly showcases that apple and cinnamon should be the real stars of fall flavors. My mom made this cake for a dinner with friends and I had to get the recipe from her to share because it may be one of my new favorite fall desserts.
1 Box Yellow Cake Mix
1 Cup Apple Cider
1/4 TSP Cinnamon
1/2 Cup Cinnamon Apple Sauce
3 Large Eggs, room temp
1 TBSP Brown Sugar
1 TSP Vanilla
1/4 TSP + 2 TBSP Cinnamon
1/4 Cup Sugar
1/4 Cup Unsalted Butter, melted
Apple Cider Glaze
1 Cup Powdered Sugar
1/4 Cup Apple Cider
Let’s Get Bakin’
Preheat the oven to 350F
In a large mixing bowl combine the cake mix + apple cider + apple sauce + water + eggs, and mix until well combined. Add in 1/4 TSP cinnamon + brown sugar + vanilla and mix well.
Lightly butter a bundt pan and flour it as well. Pour the cake mixture into the bundt pan and cook for 45 minutes. Once done, remove from heat and let cool for 20 minutes. Remove from the pan once cooled.
To make the glaze: combine the powdered sugar + apple cider in a small bowl. Whisk until desired consistency.
In a separate bowl mix together the cinnamon + sugar. Once the cake has cooled, brush the surface with the melted butter. Coat the cake with cinnamon sugar.
Serve the cake with the glaze drizzled over the slices.
It’s September! Cozy meals are now on the menu and I am so stinkin’ excited. Hearty Chili’s, big pots of soup and stock it’s my favorite kind of food. Along with your chili, you need a little something extra to soak up all that goodness. In comes Snoop Dog’s cornbread muffins. To be honest I ate these warm with some honey on them and it’s really all you need. All I have to say is Snoop Dog knows what he is doing, check out his cookbook!
1 Cup All-Purpose Flour
2/3 Cups Yellow Cornmeal
1 1/2 TSP Baking Powder
1/2 TSP Salt
1/4 TSP Baking Soda
4 TBSP Unsalted Butter, @ room temp
1/4 Cup Sugar
2 Large Eggs
1/2 Cup Whole Milk
2/3 Cup Full-Fat Plain Yogurt/ Sour Cream [I used non-fat greek yogurt and they turned out amazing]
Let’s Get Bakin’
Preheat the oven to 425F and line the muffin tins with paper liners or butter them.
In a small bowl combine the flour + cornmeal + baking powder + baking soda + salt
In a larger bowl combine the butter + sugar and beat on medium speed until creamy. Add in the eggs and beat until blended – stir in the milk + sour cream/yogurt.
Slowly add the dry ingredients to the wet ingredients a little at a time. Mix on low or until just combined – the batter should be thick.
Spoon the batter unto the muffin tins about 3/4 full.
Bake for 16-18 minutes, rotating the pan halfway through. They should be golden-brown when done.
Serve warm with chili or honey or with whatever you want. Store in a ziplock bag or in the freezer for a few months.
You are probably asking yourself, wtf is white lasagne soup. To explain, it’s not made with a tomato base, instead, it’s made with coconut milk, giving it a more creamy color rather than red, and well, tomato-ey. Also, I know the cover photo isn’t exactly the most appetizing photo you have ever seen, but get over it and just try it for yourself. The recipe is from Half-Baked Harvest, and she makes an important point that I did not follow. If you are making the soup for the week, store the cooked noodles separately, that way they don’t soak up all the broth the way mine did as you can see in the lovely photo.
2 TBSP Salted Butter
2 TBSP All Purpose Flour
1 Yellow Onion, Chopped
2 Cups Mushroom, sliced
2-4 Garlic Cloves, minced
2 TBSP Fresh Thyme Leaves /2TSP Dried
1 TBSP Fresh Basil/ 1 TSP Dried
2 TSP Dried Oregano
Red Pepper Flakes
Salt + Pepper
6 Cups Low Sodium Chicken Broth
3/4 LBS Chicken Breast
8 Lasagne Noodles, broken into pieces
4-6 Cups Spinach, roughly chopped
1 Cup Canned Coconut Milk or heavy cream
1 Cup Shredded Provolone Cheese
1/2 Cup Grated Parmesan
2 oz. Proscuitto Torn
Let’s Get Cooking
Melt the butter + flour in a large pot. Cook about 1-2 min until the butter is melted. Add in the onion + mushroom + thyme + basil + oregano + garlic and stir to combine.
Add in the chicken broth + uncooked chicken + red pepper flakes + salt + pepper. Cover and cook on MED-HIGH for about 20-25 min or until the chicken is cooked. Remove the chicken, shred it, and add it back to the soup.
While the chicken is cooking, preheat the oven to 350F and bake the prosciutto in a single layer until crisp, about 10-15 minutes.
Bring the soup to a boil and add in the noodles + spinach + coconut milk/cream. Cook until the noodles are soft, about 8 minutes. Stir in the cheeses.
Weekends at my childhood home are my favorite, spending time lounging around with my pets, and cooking waffles and pancakes for breakfast. My mom had some extra buttermilk laying around and rather than letting it go to waste we decided to ditch the Bisquick and make the pancakes ourself. This recipe comes from Great Grub, Delicious Treats. This recipe ensures the you get the fluffiest pancakes you can get. Serve up with your fav syrup, or powdered sugar if you are like me.
2 Cups Flour
2 TBSP Sugar
1 TSP baking Soda
1 TSP Salt
1/2 TSP Baking Powder
2 Cups Buttermilk
1 TSP Vegetable Oil
Let’s Get Cooking
In a bowl, combine the flour + sugar + baking soda + salt + baking powder.
In a larger bowl, whisk eggs + buttermilk together. Pour the wet ingredients into the dry and gently stir. The batter will be a little bit lumpy.
Add oil to your griddle if needed and heat. Flick the pan with some water, if the water sizzles then the pan is hot enough. Use a 1/4 cup to spoon in a few pancakes to the pan. Wait until the top of the pancake begins to bubble, and then flip. Timing is all up to how hot the pan is.
Add in any additional ingredients you like, such as blueberries or my fav chocolate chips.