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Super Moist Carrot Cake with Brown Sugar Frosting  

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You will absolutely love this super moist and flavorful carrot cake topped with a luscious frosting. It’s an easy homemade carrot cake that’s extra soft thanks to applesauce and it’s topped with a delectable brown sugar cream cheese frosting. A must-try dessert!

ced carrot cake with carrot decorations.

I’ve had a lot of carrot cakes and one thing that separates the good from the bad is the moisture. Good carrot cake, really good carrot cake is all about that perfect, soft texture. A dry cake can be a real letdown. Moistness is key, it helps keep the cake tender, even after a few days in the fridge. Let's face it, no one likes dry cake.

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Reasons You Will Love This Carrot Cake

Moist: Applesauce keeps the cake incredibly moist without making it too dense. The brown sugar in both the cake and frosting adds a rich, caramel-like flavor.

Healthier Twist: Applesauce reduces the need for extra oil, making this cake a little lighter while keeping it just as delicious.

Velvety Brown Sugar Cream Cheese Frosting: Brown sugar gives the frosting a slightly caramelized, deeper flavor compared to traditional cream cheese frosting.

Easy to Make: No complicated techniques, just mix, bake, and frost.

Ingredients You Need

Ingredients for super moist carrot cake

Cake Batter

  • All-Purpose Flour – Provides structure and stability.
  • Baking Powder & Baking Soda – Leavening agents that help the cake rise and stay fluffy.
  • Spices – Add warmth and depth.
  • Salt – Balances sweetness and enhances overall taste.
  • Applesauce – Keeps the cake moist.
  • Brown & Granulated Sugar – Brown sugar adds caramel notes, granulated sugar provides balanced sweetness.
  • Neutral Oil – Ensures a soft and tender crumb.
  • Eggs – Bind ingredients together and contribute to the cake's texture.
  • Vanilla Extract – Enhances the overall flavor.
  • Carrots – Freshly grated carrots adds natural sweetness, texture, and moisture.

Frosting

  • Cream Cheese – Use room temperature cream cheese to assure the frosting is smooth and creamy.
  • Salted Butter – I used salted butter, no added salt is needed.
  • Brown Sugar – Unlike powdered sugar alone, brown sugar gives a hint of molasses-like depth.
  • Powdered Sugar – Sift or whisk the sugar to create a smooth rich consistency.
  • Vanilla Extract – Enhances flavor.

See recipe card for quantities.

Some Flavor Variations

Nutty Twist: If there are no nut allergies in your home try adding toasted pecans or walnuts to the batter and sprinkle on top for crunch.

Coconut Carrot Cake: Mix in ½ cup shredded coconut for extra texture.

Raisin Addition – Fold in ½ cup raisins for a chewy, fruity bite.

How To Make This Super Moist Carrot Cake

Two cake pans lined with parchment paper.

Prepare oven and pans: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.

Dry ingredients for the carrot cake in a glass bowl.

Prepare carrots and mix dry ingredients: Grate 3 medium carrots using a food processor grating blade or grate by hand using a hand held grater, set aside for later. Next in a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.

Wet ingredients for the carrot cake in a glass bowl.

Mix wet ingredients: In a large bowl, whisk the granulated sugar, brown sugar, applesauce, oil, eggs, and vanilla until well combined.

Carrot cake ingredients in a glass bowl.

Mix in dry ingredients and fold in carrots: Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated. Fold in the grated carrots.

Unbaked carrot cake batter in prepared cake pans.

Pour batter into pans: Divide the batter evenly between the prepared cake pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Brown sugar cream cheese frosting whipped in a stand mixer glass bowl.

Prepare frosting: While the cake is baking, beat the cream cheese and butter together until smooth in the bowl of your stand mixer or a large bowl using a hand mixer. Add the brown sugar and vanilla, beating until fully incorporated. Gradually mix in the powdered sugar until the frosting is smooth and fluffy.

Baked carrot cake with brown sugar cream cheese frosting.

Frost cake: Place one cake layer on a serving plate and spread a generous amount of frosting on top.

Place the second cake layer on top and frost the top and sides evenly.

Overhead shot of iced carrot cake with carrot decorations.

Decorate: Garnish with toppings of your choice.

Celeste's Top Recipe Tips

Tips For Cake

Use Freshly Grated Carrots: Avoid pre-shredded carrots, they’re too dry. Freshly grated carrots add moisture and better texture to the cake.

Use Room Temperature Ingredients: Eggs and applesauce should be at room temperature for better mixing and a smoother texture.

Measure Flour Correctly: Spoon flour into the measuring cup and level it off with a knife. Packing flour too tightly can result in a dense cake.

Don’t Overmix the Batter: Stir just until the ingredients are combined. Overmixing can lead to a tough, dense cake instead of a soft and tender one.

Tips For Frosting

Smooth & Spreadable Frosting: Make sure the cream cheese is room temperature and after adding the brown sugar beat well to prevent a grainy texture.

Super moist sliced two layer carrot cake on a plate.

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Substitutions and Variations

Applesauce: Use pumpkin purée, Greek yogurt, or mashed banana for a similar moist texture.

Neutral Oil: Swap with coconut oil for a richer flavor.

 All-Purpose Flour: Use gluten-free 1:1 flour for a gluten-free version.

Brown Sugar: Replace with coconut sugar for a less refined option.

Gluten-Free Version: Use a 1:1 gluten-free flour blend. Because gluten-free batters can be more delicate, let the cake cool completely before slicing to avoid crumbling.

Vegan Version: Replace with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoon water per egg, let sit for 5 minutes). Replace the cream cheese and butter with dairy-free cream cheese (such as Violife or Kite Hill) and vegan butter (like Earth Balance).For sweetener use a vegan sugar like Zulka pure cane sugar or any bone char-free sugar.

How To Store Your Leftover Super Moist Carrot Cake

Because of the cream cheese frosting any leftover cake should be stored in an airtight cake storage container in the fridge, and is best eaten within a week.

Unfrosted cake layers should be wrapped in plastic wrap, then aluminum foil, and placed in the freezer for up to 3 months. Thaw in the fridge overnight before frosting. I do not recommend freezing frosted carrot cake, the cream cheese frosting does not freeze and thaw well.

FAQ

Why is my cake dense or dry?

Too much flour: Make sure to measure flour correctly using the spoon-and-level method.
Overmixing: Stir just until combined—overmixing can make the cake dense.
Overbaking: Check for doneness a few minutes early to avoid dryness.

Can I make this cake into cupcakes?

Yes! Bake in lined muffin tins at 350°F (175°C) for 18-22 minutes or until a toothpick inserted in the center comes out clean.

Why is my frosting grainy?

Brown sugar can sometimes remain grainy if not fully incorporated. To fix this beat the butter and brown sugar until smooth before adding cream cheese.

Super moist standing sliced two layer carrot cake.

More Recipes To Try

Vegan Carrot Cake Bars

Chocolate-On-Chocolate Vegan Cupcakes

Pumpkin Cake with Pumpkin Spice Glaze

Super Quick and Easy Potsticker Soup

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Some nights, you just need dinner to be quick, easy, and actually delicious. This super easy potsticker soup is it. Mini dumplings, a rich broth, and fresh veggies all come together in one pot in under thirty minutes. Perfect for those busy weeknights. Trust me, if you like potstickers, you’re gonna love this recipe.

Overhead potsticker soup garnished with sesame seeds and spicy chili onion crunch and red chopsticks.

This recipe takes potstickers to the next level!  Because it’s incredibly easy to make, it’s no surprise that this is quickly becoming one of my go-to meals.

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Reasons You’ll Love This Potsticker Soup Recipe

Quick and Easy: This soup comes together in under 30 minutes, making it perfect for busy weeknights.

Customizable: You can mix and match veggies or use your favorite type of potstickers to suit your taste.

Balanced and Nutritious: Loaded with veggies like carrots, mushrooms, and Napa cabbage, this soup is as wholesome as it is delicious.

Crowd-Pleaser: The mini potstickers make it fun and satisfying for both kids and adults.

Light Yet Comforting: It’s hearty enough to feel like a full meal but still light, so you won’t feel weighed down.

Great Leftovers: The flavors only get better the next day, making it ideal for meal prepping or lunch.

Ingredients You Need

Ingredients for super easy potsticker soup on a wooden cutting board
  • Garlic and Ginger: The aromatic duo that builds the foundation of the soup’s savory and slightly spicy flavor profile.
  • Green Onions: Add mild onion flavor and freshness; white parts for cooking and green parts for garnish.
  • Chicken Broth: A savory base that ties all the ingredients together; use low-sodium for better control over seasoning.
  • Carrots: Provide natural sweetness and a pop of vibrant orange color.
  • Mushrooms: Add an earthy, umami depth to the broth.
  • Napa Cabbage: Delicate, tender greens that balance the richness of the broth while adding texture.
  • Mini Potstickers: Pre-filled with meat or veggie options, these dumplings add protein, texture, and a chewy bite that makes the soup hearty. I like to use the Trader Joe's Mini Chicken Cilantro Potstickers.
  • Soy Sauce: Adds saltiness and umami to the broth.
  • Salt and Pepper: For final seasoning adjustments.
  • Sesame Oil: Adds a nutty aroma and a hint of toasty flavor.

See recipe card for quantities.

Topping To Serve With This Potsticker Soup

Extra Green Onions – Adds freshness and a mild onion crunch.

Sesame Seeds – A sprinkle of toasted sesame seeds enhances the nutty flavor.

Chili Crisp or Chili Oil – For a spicy kick and added depth.

Cilantro – Fresh cilantro leaves brighten up the dish.

Nori Strips or Furikake – A touch of umami from seaweed seasoning.

Lime Wedges – A squeeze of lime balances the richness of the broth.

How To Make This Easy Potsticker Soup

Sliced green onions, minced garlic and ginger in a dutch oven.
  1. Sauté aromatics: Heat olive oil in a large pot over medium heat. Add the white parts of the green onions and saute 2-3 minutes. Add the garlic and ginger to the pot and sauté for about 1 minute, until fragrant.
Chicken stock, carrots and mushrooms added to dutch oven.
  1. Simmer the broth and vegetables: Pour in the broth, soy sauce and add the carrots and mushrooms to the pot. Simmer for 5 minutes until the vegetables begin to soften.
Potstickers added to dutch oven with the vegetables.
  1. Add the potstickers Gently add the frozen mini potstickers to the pot. Let them cook 2-3 minutes, until they are heated through and tender.
Chopped napa cabbage added to dutch oven with the vegetables and potstickers.
  1. Add the napa cabbage: Stir in the Napa cabbage.
Potsticker soup simmering in a dutch oven.
  1. Simmer: Simmer soup for 1-2 minutes.
Close-up of super easy potsticker soup garnished with sesame seeds and spicy chili onion crunch.
  1. Serve: Taste and adjust seasonings. Ladle the soup into bowls, garnish with sliced scallion tops and extra toppings of your choice.

Celeste's Top Recipe Tips

Cook Potstickers Gently: Add frozen potstickers directly to the simmering broth and avoid stirring too much to keep them intact.

Add the Napa Cabbage Last: Add it and simmer shortly before serving to keep it tender yet slightly crisp for the best texture.

Keep It Fresh: Add garnishes like green onions, sesame seeds, or a drizzle of chili oil just before serving for added layers of flavor and texture.

Close-up of super easy potsticker soup garnished with sesame seeds and spicy chili onion crunch.

Substitutions and Variations

  • Use regular-sized potstickers or wontons if mini ones aren’t available.
  • Replace the napa cabbage with shredded savoy cabbage or green cabbage if Napa isn’t available. You can also use bok choy, spinach, or kale for a similar leafy texture.
  • Swap with the baby bella mushrooms with shiitake, or enoki mushrooms for variety.
  • Carrots can be replaced with sweet potato matchsticks, thinly sliced parsnips or frozen mixed vegetables.
  • Use vegetable or beef broth for a richer flavor or miso broth for a more Asian-inspired taste.
  • Swap the coconut aminos with soy sauce, a low-sodium sauce, or tamari sauce. 

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How To Store Your Leftovers

Store the soup in the fridge in an air-tight container for up to 3-4 days. The broth and veggies will hold up well, but the potstickers may soften over time.

You can freeze the broth and veggies without the potstickers for up to 2 months. Add fresh potstickers when reheating for the best texture.

FAQ

Can I use any type of potstickers?

Yes! You can use mini or regular-sized potstickers.

Can I make this soup vegetarian?

Absolutely! Use vegetable broth and vegetarian potstickers.

Can I use fresh potstickers instead of frozen ones?

Yes! Fresh potstickers work just as well. Add them toward the end of cooking, and simmer for 2-3 minutes or until fully cooked.

Overhead potsticker soup garnished with sesame seeds and spicy chili onion crunch and red chopsticks.

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Chocolate-Dipped Pistachio Nut Cookies

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These easy-to-make Chocolate-Dipped Pistachio Nut Cookies are packed with nutty pistachios, a chewy texture, and a rich chocolate finish—ideal for any occasion!

Chocolate Dipped Pistachio Nut cookies on a cooling rack, stacked.

If you're looking for a cookie that offers the perfect blend of crunchy, chewy, and indulgent, then this is a cookie recipe you need to try. The pistachios create a satisfying crunch, while the chocolate dip adds a rich, luxurious touch. These cookies are simple to make but feel like a gourmet treat, making them the perfect addition to your baking repertoire.

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Reasons You WillLove This Recipe

Irresistibly Chewy Texture: The small amount of cornstarch combined with brown sugar creates a soft, chewy center with slightly crisp edges—just the right balance for cookie perfection.

Nutty, Crunchy Goodness: The chopped pistachios add a delicious crunch and an earthy, buttery flavor.

Elegant Presentation: Dipping each cookie in chocolate gives them a classy, bakery-quality finish. It makes them ideal for special occasions or gifts, but they’re easy enough for everyday enjoyment.

Ingredients You Need

Close-up of baked chocolate dipped pistachio nut cookies in a cooling rack.
  • All-Purpose Flour: Provides the structure of the cookies. Flour holds everything together and gives the cookies their body.
  • Baking Soda: Acts as a leavening agent, allowing the cookies to rise slightly and giving them a light, airy crumb.
  • Cornstarch: This small amount of cornstarch adds tenderness to the cookies, helping to create a soft, chewy texture.
  • Salt: Enhances the flavors of all the other ingredients, balancing the sweetness and highlighting the nutty flavor of the pistachios.
  • Unsalted Butter: Adds richness and flavor, and its fat content keeps the cookies tender. 
  • Light Brown Sugar: Adds a deeper, caramel-like sweetness and helps make the cookies chewy. The molasses in brown sugar also keeps the cookies soft.Granulated Sugar: Contributes sweetness and helps the cookies spread just a bit, balancing the texture.
  • Egg: Provides structure, binds the ingredients together, and adds moisture, contributing to the chewiness of the cookies.
  • Vanilla Extract: Adds warmth and rounds out the flavors. 
  • Almond Extract: When combined with the vanilla extract the almond extract enhances the flavor. 
  • Chopped Pistachios: The star ingredient, providing a delicious crunch, a unique nutty flavor. 
  • Semi-Sweet Chocolate: For dipping, adding a rich, indulgent layer of flavor and giving the cookies a beautiful, sophisticated finish. 

See recipe card for quantities.

How To Make

Rough chopped pistachio nuts on a cutting board with knife.

Preheat the oven and chop the pistachios

Preheat the oven to 350°F (175°C). Line your cookie baking sheet with parchment paper or a silpat baking mat. Rough chop the pistachio, take ¼ cup of the chopped pistachios and reserve for sprinkling. Next place the butter in a large bowl and melt in the microwave or use a saucepan to melt the butter on the stovetop and transfer the melted butter to a large bowl. Set aside.

Combine the dry ingredients

In a medium bowl, whisk together the flour, baking soda, cornstarch, and salt. Set aside.

Flour mixture added to the butter mixture for chocolate dipped pistachio nut cookies

Combine the wet ingredients

Add the brown sugar, and granulated sugar to the butter and whisk until there are no lumps. Add the egg and vanilla extract to the butter mixture and whisk until well combined. Gradually add the flour mixture to the wet ingredients and mix just until combined. 

Baked pistachio nut cookies on a cooling rack.

Fold in the pistachios

Gently fold in the rough chopped pistachios.

Balls of unbaked pistachio cookie dough on a baking sheet.

Scoop and roll cookie dough

Measure about 2 ounces of cookie dough using a cookie scoop or tablespoon measuring spoon. Roll into a ball and place on the cookie sheet spacing them about 2 inches apart.

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Baked pistachio nut cookies on a cooling rack.

Bake the cookies

Bake for 7 minutes, until the edges are golden but the centers are still soft. They will firm up as they cool. Allow cookies to cool for 5 minutes, then transfer to a wire rack to cool completely.
While the cookies are cooling, melt the chocolate using the double boiler method or in the microwave. (See melting instructions in the recipe card below).

Pistachio nut cookie dipped in chocolate.

Dip the cookies

Once the cookies are cool, dip the half the cookie into the melted chocolate or use an off-set spatula or back of a spoon to spread half of each cookie with the melted chocolate and place them on the cooling rack placed over parchment paper to catch any drips. Sprinkle some of the reserved chopped pistachios on the chocolate side for extra crunch and decoration.

Chocolate dipped Pistachio nut cookies on a cooling rack.

Set the chocolate

Let the chocolate harden at room temperature, or place the cookies in the refrigerator for faster setting.

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Celeste's Top Recipe Tips

Don’t Overbake: The cookies may look slightly underdone when you pull them out of the oven, but they’ll firm up as they cool. Overbaking can make them too crispy instead of chewy.

Use a Deep Bowl for Chocolate Dipping: When melting the chocolate, use a small, deep bowl for easier dipping. This will allow you to dip half of each cookie evenly without using too much chocolate.

Overhead shot of Chocolate dipped Pistachio nut cookies on a cooling rack.

Serving Suggestions

These cookies pair well with coffee or tea. You can also turn them into ice cream sandwiches by placing a scoop of vanilla, pistachio, or chocolate ice cream between two cookies.

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Substitutions and Variations

  • Pistachios: Use almonds, walnuts, or hazelnuts if you prefer a different nut flavor. Or leave out the pistachios entirely, or replace them with an equal amount of mini chocolate chips for a nut-free cookie.
  • Chocolate: If you’re not a big chocolate fan, try white chocolate for dipping.
  • Brown Sugar: For a slightly less sweet, caramel-like flavor, substitute brown sugar with coconut sugar. This will also make the cookies refined-sugar-free.
  • All-Purpose Flour: For a slightly healthier option, replace half the all-purpose flour with whole wheat flour. This will make the cookies a bit denser but still delicious. Use a 1:1 gluten-free baking flour to make this recipe gluten-free. Almond flour can also be used, though the texture may be softer.
Chocolate Dipped Pistachio Nut cookies on a cooling rack, stacked.

How To Store Your Leftovers

Store the cookies in an airtight container at room temperature for up to 5-7 days. Place parchment paper between layers to prevent the chocolate-dipped sides from sticking to each other.

If your kitchen is warm or if you want the chocolate to stay firm, you can store the cookies in the refrigerator. Keep them in an airtight container with parchment between layers. Bring the cookies to room temperature before serving for the best flavor.

I have never frozen these cookies after baking them. I would highly recommend you  freeze the cookie dough by scooping it into individual portions and placing them on a baking sheet in the freezer until firm. Once frozen, transfer the dough balls to a freezer-safe bag. When ready to bake, bake directly from frozen, adding 1-2 extra minutes to the baking time.

FAQ

Can I make these cookies gluten-free?

Yes! I recommend you use Bob's Red Mill 1:1 gluten-free baking flour blend to make the cookies gluten-free. You might need to adjust the consistency slightly depending on the flour blend, but the recipe should work well.

Can I substitute the pistachios with another nut?

Absolutely! You can substitute pistachios with other nuts like almonds, walnuts, or hazelnuts. Each will give a slightly different flavor but still work well in this recipe.

Can I make these cookies without chocolate dipping?

Yes! If you prefer, you can skip the chocolate-dipping step. The cookies are still delicious on their own with the pistachio flavor.

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Oven Roasted Shaved Brussels Sprouts 

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Discover a delicious and simple recipe for Oven Roasted Shaved Brussels Sprouts with crispy bacon, crispy fried onions, sweet cranberries, and pecans. This vibrant side dish, drizzled with poppy seed dressing, is perfect for holiday gatherings or weeknight meals.

Roasted brussels sprouts on serving platter.

In my family we all gather at my brother’s house for Thanksgiving, he and his wife provide the turkey and other mains and everyone else brings the sides. This dish is surprisingly a big hit in my family, it’s big on flavor and texture with minimal effort. Plus, it's a great way to enjoy Brussels sprouts, even for those who may not typically love them! 

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Reasons You'll Love This Recipe

Perfect Balance of Flavors: This recipe combines savory, sweet, and tangy flavors with crispy, chewy, and crunchy textures. The smoky bacon, sweet cranberries, and nutty pecans create a harmonious blend that makes every bite exciting.

Quick and Easy to Make: With pre-shaved Brussels sprouts, prepackaged cranberry-pecan mix, and store-bought dressing and crispy onions, this dish comes together quickly and with minimal effort—perfect for busy holidays and weeknights or last-minute gatherings.

Ingredients You Need

  • Brussels Sprouts: I used pre-shaved bags of brussels sprouts, but you can shred your own using a food processor or hand chopping.
  • Bacon: Adds a savory, salty element.
  • Dried Cranberries: Adds sweetness and a chewy texture.
  • Pecans: Add for an extra crunch and flavor.
  • Crispy Fried Onions: Store purchased fried onions adds crunch and flavor while also saving time. However, you can make your own fried onions, simply slice onions thinly, coat in flour, and fry or bake until crispy.
  • Poppy Seed Dressing: Dressing that coats the Brussels sprouts and adds flavor. Using store-purchased dressing saves time. 
  • Olive Oil: Helps with the roasting process by promoting even cooking and crispiness. 
  • Salt and Pepper: Essential for bringing out the natural flavors of the ingredients.

See recipe card for quantities.

How To Make Oven Roasted Shaved Brussels Sprouts

Uncooked shaved brussels sprouts on a baking pan.

Prepare Brussels Sprouts

Set your oven to 400°F (200°C). Toss the shaved Brussels sprouts with olive oil, salt, and pepper. Spread them in an even layer on a baking sheet.

Roasted shaved brussels sprouts on baking pan.

Roast the Brussels Sprouts

Roast the Brussels sprouts in the preheated oven for 15-20 minutes, stirring halfway through, until they’re golden and crispy on the edges.

Topping ingredients for roasted brussels sprouts.

Prepare your toppings

While the Brussels sprouts are roasting, cook the bacon in a pan until crispy. When bacon has cooled, crumble into small pieces. Gather your cranberries, pecans, and crispy onions.

Roasted brussels sprouts on serving platter.

Assemble the dish

Spread the brussels sprouts onto a large platter, sprinkle crumbled bacon, cranberries and pecans, and crispy fried onions over the top.  Drizzle with the poppy seed dressing and toss gently to coat. Serve immediately for the best texture.

Recipe Top Tips

Crisp the Bacon: Cook the bacon until it’s very crispy to maintain its texture when mixed with the warm Brussels sprouts. Use the rendered bacon fat to sauté the sprouts for added flavor, if desired.

Add Cranberries at the Right Time: Stir in the cranberries just before serving to keep them chewy. This prevents them from becoming overly soft and mushy..

Overhead shot of roasted brussels sprouts on a serving platter.

Serving Suggestions

With Roasted Meats: Pair the Brussels sprouts with roasted chicken, turkey, or pork. The savory flavors of the meat complement the dish perfectly.

Holiday Dishes: This dish is a fantastic side for holiday meals, complementing roasted turkey or ham. It adds color and texture to a festive table

Vegetarian Feast: Serve as part of a vegetarian or plant-based meal alongside roasted sweet potatoes, stuffed squash, or a hearty lentil dish.

As a Salad:You can serve this dish as a salad. Add additional greens like spinach or arugula and top with grilled chicken.  

Grain Bowls: Incorporate the Brussels sprouts into grain bowls with quinoa, farro, or brown rice. Top with additional vegetables, a protein source, and a drizzle of your favorite dressing.

Topped with Cheese: Sprinkle crumbled feta, goat cheese, or shaved Parmesan on top just before serving for added creaminess and flavor.

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Substitutions and Variations

Bacon: Use turkey bacon for a leaner alternative that still provides a smoky flavor. For a plant-based option, use vegetarian bacon.

Olive Oil: Avocado oil is a great alternative. It has a high smoke point that’s great for roasting. You can also use butter or ghee.

Dried Cranberries: For a different sweet-tart flavor, use raisins, cherries, or fresh pomegranate seeds.

Poppy Seed Dressing: Use balsamic vinaigrette or honey mustard dressing for a different flavor profile.

Bowl filled with roasted brussels sprouts salad.

How To Store Your Leftovers

Storing: Allow the dish to cool completely at room temperature before storing. This prevents condensation, which can lead to sogginess. Transfer the Brussels sprouts to an airtight container. Store the container in the refrigerator for up to 3-4 days.

The crispy fried onions should be stored separately to maintain their crunch. Add them just before serving to ensure they stay crispy.

Reheating: When ready to enjoy leftovers, reheat the Brussels sprouts in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. This will help restore some of the crispness. You can also add a splash of olive oil to help rejuvenate the flavors.

Freezing: While it's not ideal to freeze the finished dish, you can freeze the Brussels sprouts without the crispy toppings. Place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2-3 months. Note that freezing may alter the texture, making them softer when thawed.

Thawing: To thaw frozen Brussels sprouts, transfer them to the refrigerator for several hours or overnight before reheating.

FAQ

Can I use frozen Brussels sprouts?

While fresh Brussels sprouts are recommended for the best texture and flavor, you can use frozen ones. However, be aware that they may not crisp up as well during roasting. Thaw them first and pat them dry before cooking.

How do I make sure my Brussels sprouts are crispy?

For crispy Brussels sprouts, ensure they are well-spaced on the baking sheet and not overcrowded. Roast them at a high temperature and avoid covering them while baking, as this traps steam.

More Recipes To Try

Italian-Inspired Sausage Stuffing (Super Easy)

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Quick, easy, and delicious! This Italian-inspired sausage stuffing uses stovetop stuffing mix and comes together in minutes. A perfect holiday side dish without the fuss.

Baked Italian-Inspired sausage stuffing in baking dish.

If you have more task than you have time during the busy holiday season and you love Italian sausage, this is the recipe for you. This side dish is so satisfying it could be a main dish. Leftovers taste even better the next day. And I love paring it with my Cranberry Pear Chutney or my Slow-Cooked Cran-Blueberry Sauce.

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Reasons You'll Love This Recipe

Bursting with Flavor: The combination of spicy Italian sausage, herbs, and sautéed veggies makes this stuffing incredibly delicious.

Easy to Make: With simple ingredients and straightforward steps, this recipe is perfect for any level of cook, from beginner to seasoned pro.

Versatile Side Dish: Whether it’s Thanksgiving, Christmas, or a casual family dinner, this stuffing pairs beautifully with roast meats, poultry, or even on its own.

Make-Ahead Friendly: This stuffing can be prepped ahead of time, saving you effort on the big day—just bake it when you’re ready!

Customizable: Add your favorite mix-ins, like mushrooms, dried cranberries, or nuts, to make it your own.

Ingredients You Need

Jar of Better Than Bouillon vegetable base
  • Italian Sausage: It’s the main protein source and flavor enhancer.
  • Onion: Aromatic base.
  • Celery: Crunchy texture and flavor.
  • Garlic: Add a pungent, aromatic flavor.
  • Sage: Sage is a traditional herb in stuffing recipes and it adds an earthy flavor.
  •  Italian Seasoning: Adds a classic Italian flavor and aroma.
  • Box of Stovetop Stuffing Mix: Convenience ingredient. It simplifies preparation.
  • Cubed Bread: Acts as the main structure base for the stuffing.
  • Low-Sodium Vegetable Stock: Moisture source and also adds flavor without adding too much sodium. I always keep a jar of Better Than Bouillon on hand to make stock it allow me to customize my stock flavor.
  • Salt and Pepper: Adjusting the amount helps achieve the desired taste.
  • Olive Oil: Helps to cook the vegetables, promoting caramelization and flavor development.

See recipe card for quantities.

How To Make

Spicy Italian sausage cooked in skillet.

Cook the sausage and sauté the vegetables

Cut a strip of  parchment paper measuring 16 ½ inches long and wide enough to line the bottom of a 9x9 baking pan. Place the parchment in the pan leaving 2 inches of overhang. This makes it easier to lift the cake out of the pan later. Preheat your oven to 350 degrees.

Bowl filled with stuffing ingredients.

Combine the ingredients and add the broth

Combine the flour, brown sugar, melted butter and lemon zest in a small bowl. Cover and set aside.

Baking dish filled with unbaked stuffing with spicy sausage.

Transfer to baking dish and bake

Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.

Recipe Top Tips

Taste as You Go: Season your sausage, vegetables, and broth gradually. It’s easier to add more salt and pepper than to fix an over-seasoned dish.

Adjust Moisture Level: When adding chicken broth, start with a smaller amount and gradually increase until the bread is moistened but not soggy. The stuffing should be moist but still hold its shape.

Baked Italian-Inspired sausage stuffing in baking dish.

Serving Suggestions

This stuffing pairs wonderfully with roasted turkey or chicken and makes for a fantastic side dish during the holidays or any family gathering.

Baked Italian-Inspired sausage stuffing in baking dish.

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Substitutions and Variations

Sausage: Swap Italian sausage for turkey sausage for a lighter version. For a vegetarian option, use plant-based sausage or omit the sausage entirely and add extra vegetables like mushrooms for a meaty texture.

Stovetop Stuffing: Use a gluten-free stuffing mix to make this recipe gluten-free.

Bread: Use whole wheat or sourdough for extra flavor and texture.

Vegetable Broth: Substitute with chicken broth if you don’t have vegetable stock.

Dried Herbs: Use fresh sage and Italian seasoning if you don’t want to use dried herbs. To use fresh herbs instead of dried, you can use 3-4 parts fresh herbs for one part dried herbs. This can be adjusted to your taste.

Baked Italian-Inspired sausage stuffing in baking dish.

Here are some other ingredients you can add to customize your stuffing.

  • Mushrooms
  • Dried fruits, like cranberries or apples
  • Nuts, like pecans, walnuts or pine nuts
  • Pumpkin seeds if you want to keep it nut-free

How To Store Your Leftover Stuffing

Allow the stuffing to cool to room temperature before storing. This helps prevent condensation, which can lead to sogginess. Transfer the cooled stuffing to an airtight container. Make sure it is sealed tightly to keep out air and moisture. Keep in the fridge for up to 3-4 days.

If you want to store it for a longer period, you can freeze the stuffing. Place it in a freezer-safe container or heavy-duty freezer bag, pressing out as much air as possible. It can be frozen for up to 2-3 months.

To reheat, thaw the frozen stuffing in the refrigerator overnight. Then, warm it in the oven at 350°F (175°C) covered with foil to prevent drying, until heated through, or microwave it in short intervals, stirring occasionally.

FAQ

Can I use other types of sausage?

Yes! You can substitute Italian sausage with other types such as chicken sausage, turkey sausage, or even vegetarian sausage for a lighter or meat-free option.

Can I make this stuffing vegetarian?

Absolutely! Replace the Italian sausage with sautéed mushrooms or a plant-based sausage for a hearty flavor. You can also omit the meat entirely and enhance the recipe with more vegetables and herbs.

What if I don’t have sage?

If you don’t have sage, you can substitute with other herbs like thyme or rosemary. Adjust the amounts to your taste.

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Quick and Easy Whipped Feta

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This Quick and Easy Whipped Feta recipe comes together so quickly and it has endless options for customization and toppings, while bringing a fresh Mediterranean flair to any appetizer spread or meal.

Overhead angled shot of a bowl filled with whipped feta garnished with olive oil, aleppo pepper flakes and some tomato and olive salad with crisp pita chips at the top right side of the bowl.

By blending feta with Greek yogurt and olive oil, you get a smooth, versatile dish that’s perfect for dipping, spreading, or topping.  Enjoy it with warm pita, fresh veggies, or as a unique addition to sandwiches and salads!

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Reason You'll Love This Whipped Feta Recipe

Quick and Easy: This recipe comes together in just a few minutes with minimal prep, making it perfect for a quick snack, appetizer, or party dip.

Packed with Flavor: The combination of salty feta, tangy Greek yogurt, and rich olive oil creates a bold and flavorful dip, with optional additions like garlic or lemon juice. 

Versatile: It’s incredibly versatile, working as a dip, spread, or topping. You can pair it with pita, crackers, or veggie sticks, or use it to enhance sandwiches, grilled meats, or roasted vegetables.

Relatively Healthy: This recipe uses wholesome ingredients like Greek yogurt and olive oil, which provide healthy fats, probiotics, and protein.

Customizable: You can easily customize this recipe to suit your tastes. Add herbs for freshness, spices for heat, or even roasted veggies like peppers or sun-dried tomatoes for a more complex flavor.

Ingredients You Need

  • Feta Cheese - The star of the recipe, choose block feta packed in brine.The block form ensures better control over the texture compared to pre-crumbled feta. Pre-crumbled feta can be drier and less flavorful. I like to use sheep milk feta because it has a higher butterfat content, which makes a much smoother and creamier spread.
  • Greek Yogurt - Greek yogurt adds creaminess and helps balance the saltiness of the feta. It lightens the texture and introduces a slight tang. Full-fat yogurt works best to enhance the creaminess.
  • Olive Oil - Olive oil adds richness and smoothness to the whipped feta. It also brings a subtle, fruity flavor characteristic of Mediterranean dishes.
  • Lemon Juice - Lemon juice adds brightness and acidity, which cuts through the richness of the feta and yogurt.
  • Garlic - Garlic provides a sharp, savory flavor that complements the tang of the feta and yogurt. It adds depth, making the dip more robust in taste.

See recipe card for quantities.

How To Make Whipped Feta

Overhead shot of ingredients for whipped feta in the bowl of the food processor.

Add ingredients to the food processor or blender

Break the block of feta into smaller chunks and place it in a food processor. Then add the Greek yogurt, olive oil, lemon juice, and garlic to the food processor with the feta.

Shot of whipped feta in the bowl of a food processor.

Whip the feta

Blend the mixture until it becomes smooth and creamy, scraping down the sides as needed. If the mixture seems too thick, you can add an extra drizzle of olive oil or a spoonful of yogurt to reach the desired consistency.

Overhead angled shot of a bowl filled with whipped feta garnished with olive oil, aleppo pepper flakes and some tomato and olive salad with crisp pita chips at the top right side of the bowl.

Serve

Transfer the whipped feta to a serving dish. Drizzle with a little extra olive oil and garnish with desired toppings.

Whipped feta is incredibly versatile and pairs beautifully with both savory and sweet toppings. A drizzle of olive oil, fresh herbs like dill or parsley, or a sprinkle of dukkah or za'atar for an earthy, Mediterranean flavor. You can also top it with tomato and olive salad, tomato confit, roasted red peppers, or a dash of chili flakes to bring in a bit of heat. 

For a sweet contrast, drizzle honey or sweet balsamic glaze over the feta, or add fresh pomegranate seeds or figs for a burst of fruity flavor. A handful of toasted nuts like walnuts or almonds adds both crunch and richness.

Recipe Top Tips

Use block feta: Choose block feta packed in brine rather than pre-crumbled feta. Block feta tends to be creamier, while pre-crumbled feta can be drier and less flavorful. Sheep milk feta has a higher butterfat content, which makes a much smoother and creamier spread.

Use room temperature ingredients: For easier blending, let the feta cheese and Greek yogurt come to room temperature before starting. This helps to get a smoother, creamier texture.

Blend Long Enough: Be patient when blending! Let the mixture whip until it’s completely smooth and fluffy. Scrape down the sides of the food processor as needed to ensure even blending.

Overhead angled shot of a bowl filled with whipped feta garnished with olive oil, aleppo pepper flakes and some tomato and olive salad with crisp pita chips at the top right side of the bowl.

Serving Suggestions

Dips & Spreads: You can serve with pita bread or chips, crackers or fresh veggies.

Grilled Meats & Seafood: Serve as a condiment alongside grilled meats, poultry, or fish.

Sandwiches & Wraps: Works well as a spread inside wraps, sandwiches, or on toast with toppings like roasted tomatoes, cucumbers, or sliced avocado.

Fresh or Roasted Vegetables: Use it as a creamy accompaniment to fresh or roasted vegetables.

A bowl filled with whipped feta garnished with olive oil, aleppo pepper flakes, tomato olive salad, and crisp pita chips.

Substitutions and Variations

Feta: Goat or ricotta are great substitutes for feta.

Greek Yogurt: Sour cream or cream cheese can be used instead of Greek yogurt. However, if you use cream cheese be sure to allow it to come to room temperature before using.
Olive Oil: You can use avocado oil in place of the olive oil.
Vegan: If you're vegan or dairy-free, use a plant-based feta and Greek yogurt substitute.

How To Store Your Leftovers

To store any leftovers transfer the whipped feta to an airtight container to prevent it from drying out or absorbing odors from the fridge. Store in the refrigerator for up to 3–5 days. The texture may thicken slightly over time, but it will remain creamy. If the whipped feta thickens or separates a little, just stir it well before serving. You can also add a small drizzle of olive oil to restore its smoothness.
Do not freeze: I do not recommend freezing. This whipped feta is best enjoyed fresh or refrigerated. Freezing can change the texture, making it grainy when thawed.

FAQ

Can I make whipped feta ahead of time?

Yes! You can make whipped feta up to 3 days in advance. Store it in an airtight container in the fridge, and stir it before serving. It might thicken slightly, but you can easily restore its texture by stirring in a little olive oil or yogurt.

Can I freeze whipped feta?

Freezing whipped feta is not recommended. The texture will change, becoming crumbly and grainy when thawed, which reduces the creamy consistency that makes it so delicious.

Can I use a blender instead of a food processor?

Yes, you can use a high-powered blender if you don’t have a food processor. Just be sure to stop and scrape the sides down frequently to ensure everything blends evenly.

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Close-up shot of a bowl filled with whipped feta garnished with olive oil, aleppo pepper flakes and crispy pita chips.

Tomato and Olive Salad with Lemon Olive Oil Dressing

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Bright, fresh, and bursting with Mediterranean flavors, this Tomato and Olive Salad combines juicy cherry tomatoes, savory green and Kalamata olives, tangy capers, red onions, and oregano all tossed in a simple lemon and olive oil dressing. Perfect as a side dish, appetizer, or part of a mezze spread, this salad is quick to prepare and full of vibrant, herby goodness.

Angle overhead shot of tomato and olive salad in a bowl placed on top of a dark green kitchen towel.

For the best flavor, texture, and overall quality in your tomato and olive salad, it’s important to use fresh tomatoes that haven’t been refrigerated. This will enhance the taste, aroma, and appearance of the salad, making it much more enjoyable.

Because tomatoes contain an enzyme that reacts to cold temperatures, refrigeration changes the  texture making them mushy and mealy. 

I store my tomatoes on my countertop in a shallow dish, out of direct sunlight, and I use them within 1-2 days. Once the tomatoes have been cut, I store any unused portions in the refrigerator cut side down in a storage container.

If you refrigerate your tomatoes, you can try removing them from the cold and letting them sit at room temperature to help restore them before using them.

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Reasons You'll Love This Tomato and Olive Salad Recipe

Fresh and Flavorful: This salad combines ripe cherry tomatoes, briny olives, and capers, and  red onions, creating a refreshing dish that’s loaded with flavor.

Quick and Easy: The salad is simple to prepare making it an ideal choice for busy weeknights or last-minute gatherings.

Versatile: This salad can be served as a light lunch, a side dish for grilled meats, or a refreshing appetizer. It pairs well with various main courses, particularly Mediterranean-inspired dishes.

Healthy Ingredients: Packed with vegetables and healthy fats from olives, this salad is low in calories while providing essential nutrients, including vitamins C and K, fiber, and antioxidants.

Budget-Friendly: The ingredients are often affordable and accessible, making it a cost-effective option for healthy eating.

Very close shot of a bowl filled with tomato and olive salad sitting on a dark green kitchen towel with a spoon at the top right side of the bowl.

Ingredients You Need

  • Cherry Tomatoes: Their sweetness and acidity add a vibrant flavor to the salad. And the juicy, firm texture enhances the overall mouthfeel of the dish.
  • Kalamata Olives: Their briny, robust flavor complements the sweetness of the tomatoes and adds depth to the salad.
  • Green Olives : These olives have a milder, slightly fruity flavor that balances the saltiness of Kalamata olives.
  • Capers: Capers provide a tangy, briny flavor that adds complexity and a touch of acidity.
  • Red Onion: The sharpness of red onion adds a bit of bite and complexity to the salad.
  • Oregano: Earthy and robust, oregano pairs well with tomatoes and olives, bringing a warm flavor.
  • Aleppo Pepper Flakes: Aleppo pepper is milder in heat than red pepper and a bit earthy. If you don't have aleppo pepper you can use red pepper flakes.
  • Extra Virgin Olive Oil: This oil adds richness and depth to the salad, enhancing the flavors of the other ingredients.
  • Fresh Lemon Juice: Lemon brightens the flavors and adds a zesty kick.
  • Minced Garlic: Garlic adds a slight pungency that can enhance the overall taste of the salad.
  • Salt and Pepper: These seasonings enhance the natural flavors of the ingredients, making the salad more palatable and enjoyable

See recipe card for quantities.

How To Make Tomato and Olive Salad

Bowl filled with tomato and olive salad ingredients next to a dark green kitchen towel.

Prepare the Ingredients

In a large bowl, combine the cherry tomatoes, Kalamata olives, green olives, red onion slices, capers, oregano, and aleppo pepper flakes.

Small bowl with lemon and olive oil dressing.

Make the Dressing

In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and pepper until emulsified. Pour the dressing over the tomato and olive mixture, and toss. 

Very close shot of a bowl filled with tomato and olive salad sitting on a dark green kitchen towel with a spoon at the top right side of the bowl.

Add the Dressing and serve

Transfer the salad to a serving dish. Serve immediately for the best flavor.

Recipe Top Tip

Choose Ripe Ingredients: Use ripe, flavorful room temperature tomatoes for the best taste. Check for firmness and vibrant color.

Proteins to Pair with this Salad

Grilled Chicken: Seasoned grilled chicken breast complements the salad's fresh flavors without overpowering them.

Shrimp: Grilled or sautéed shrimp add a light and slightly sweet taste that pairs well with the salad.

Tuna: Canned or grilled tuna provides a rich, meaty texture that works well with the salad's fresh ingredients.

Chickpeas: Roasted or boiled chickpeas add a nutty flavor and creamy texture, making the salad heartier.

Feta or Goat Cheese: Crumbled feta or goat cheese adds creaminess and a tangy flavor that complements the salad.

Hard-Boiled Eggs: Eggs add creaminess and protein, enhancing the salad's overall nutritional profile.

Salmon: Grilled or baked salmon adds richness and healthy omega-3 fatty acids to the meal.

Turkey: Grilled or roasted turkey provides a lean protein option that pairs well with the salad’s flavors.

Quinoa: While not a traditional protein source, quinoa is a complete protein that adds a nutty flavor and fluffy texture.

Serving Suggestions

As a Side Dish: Serve the salad alongside grilled meats, such as chicken, steak, or fish. It pairs beautifully with Mediterranean or Middle Eastern dishes.

Over Grains: Serve the salad over a bed of quinoa, couscous, or bulgur for a heartier option that can be a meal on its own.

As an Appetizer: Serve small portions in individual cups or on appetizer spoons for a colorful and elegant starter at gatherings or parties.

On a Charcuterie Board: Include the salad on a charcuterie board with a variety of cheeses, olives, cured meats, nuts, and crackers. 

With Hummus or Dips: Pair the salad with a selection of dips like hummus, tzatziki, or baba ganoush for a Mediterranean-inspired snack or appetizer spread.

In a Wrap: Use the salad as a filling for wraps or pita pockets, adding protein like grilled chicken or hummus for a satisfying lunch.

Very close shot of a bowl filled with tomato and olive salad sitting on a dark green kitchen towel with a spoon at the top right side of the bowl.

Substitutions and Variations

Cherry Tomatoes: Any small, sweet tomato variety, such as grape or pear tomatoes, can be used. Alternatively, diced larger tomatoes can work if you remove excess seeds.

Kalamata Olives: Black olives, green olives, or a mix of different varieties can be used, depending on your taste preferences.

Green Olives: If green olives aren't available, you can use more Kalamata olives or any other type of mild olive.
Red Onion: Shallots or green onions (scallions) can be used for a milder flavor. White or yellow onions can also work but may have a stronger taste.
Caper: If you don't have capers, consider using diced pickles or a splash of pickle juice for a similar tangy flavor.
Extra Virgin Olive Oil: Avocado oil or grapeseed oil can be used in place of olive oil. For a different flavor, consider using infused oils, like garlic or herb-infused oil.
Salt and Pepper: Himalayan or regular table salt can be used instead of sea salt. For a twist, try adding flavored salts (like lemon or herb salt).

How To Store Your Leftovers

If you have leftovers transfer the salad to an airtight container. It should keep for up to 3 days.

FAQ

Can I freeze this salad?

Freezing is not recommended, as the texture of fresh vegetables like tomatoes and cucumbers will become mushy when thawed.

Can I use different types of olives?

Absolutely! Feel free to mix and match different types of olives based on your taste preferences. Black olives, green olives, and stuffed olives can all work well.

Is this salad gluten-free?

Yes, the tomato and olive salad is naturally gluten-free, making it suitable for those with gluten sensitivities.

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Close-up shot of tomato and olive salad in a bowl placed on a dark green kitchen towel.

Caramel Apple Cinnamon Rolls (Moist and Tender)

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Enjoy the warm and inviting flavors of fall with these Caramel Apple Cinnamon Rolls! Soft and tender dough swirled with cinnamon, brown sugar, apples and a caramel filling and finished with a drizzling of a rich cream cheese caramel glaze. Perfect for breakfast, brunch, or a sweet afternoon treat. 

Shot of baked caramel apple cinnamon rolls with cream cheese topping and swirls of caramel on top in a baking dish.

As a child attending county fairs and fall festivals with my family we would always come home with delicious caramel apples. These Caramel Apple Cinnamon Rolls with their soft, tender, cinnamon-brown sugar swirled dough paired with tender apples and caramel sauce mimics the joy of biting into those caramel apples. Just like those classic caramel apples, each bite offers the perfect blend of sweet tart apples, warm cinnamon, brown sugar, and luscious caramel--sweet, tart, and perfectly messy. Just like those caramel apples brought home from fall festivals during my childhood.

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Reasons You'll Love This Recipe

Seasonal flavors: It combines the best fall ingredients—fresh apples, cinnamon, and caramel for a warm, cozy treat.

Comfort food: The soft, gooey texture and rich flavors make these cinnamon rolls a comforting indulgence for any time of day. 

Easy to customize: You can adjust the sweetness, add nuts, or try different apple varieties for your own unique twist.

Perfect for gatherings: These rolls are a crowd-pleaser, ideal for brunch, holiday breakfasts, or weekend get-togethers.

Great make-ahead option: You can prepare the dough in advance and bake fresh rolls for a hassle-free morning.

Ingredients You Need

  • Bread Flour: Bread flour has a higher protein (gluten) content than all-purpose flour, giving the dough structure and chewiness. This helps the rolls rise well and stay soft yet sturdy enough to hold fillings.
  • 00 Flour: 00 flour is finely ground and low in protein. When combined with bread flour, it balances the dough, making it more tender and soft without sacrificing structure.
  • Active Dry Yeast: Yeast is the leavening agent that makes the dough rise by producing carbon dioxide during fermentation. This process creates the light and airy texture in the rolls.
  • Milk: Milk adds moisture, richness, and flavor to the dough. The fats and proteins in milk also result in a softer crumb and a more tender texture than water-based doughs.
  • Butter: Butter adds a bit of flavor, and it helps in making the dough soft and decadent.
  • Sugar: Granulated sugar feeds the yeast, encouraging it to ferment and make the dough rise. It also helps create a golden-brown crust during baking.
  • Brown Sugar: Brown sugar is used in the filling for added depth of flavor, thanks to the molasses content. It caramelizes as the rolls bake, creating a gooey, flavorful center.
  • Cinnamon: Its sweet, earthy flavor pairs perfectly with brown sugar and apples.
  • Apples: Apples add natural sweetness and moisture to the filling, mimicking the taste of caramel apples. Their tartness balances the sweetness of the sugars and caramel.
  • Caramel: Caramel sauce adds a rich, buttery sweetness. You can make homemade or store bought.
  • Cream Cheese: Its smooth, creamy texture makes the glaze luscious, complementing the soft cinnamon rolls without overpowering them. 
  • Powdered Sugar: Powdered (confectioners’) sugar sweetens the topping while keeping it smooth and spreadable. 
  • Salt
  • Vanilla

See recipe card for quantities.

Dry Yeast Guide For Beginners

Active Dry Yeast: Comes in larger granules and requires proofing (activation) in warm water with a bit of sugar to ensure it's alive and working, typically for 5-10 minutes. Requires slightly more time to rise. Active dry yeast is ideal if you want to make your recipe ahead and store it in the fridge overnight.

Instant Yeast (or Rapid Rise Yeast): Finer granules and no proofing is needed—it can be mixed directly into the dry ingredients without pre-dissolving. Works faster and reduces the rising time.

Here’s how to use active dry yeast and instant yeast in your recipes.

Active Dry Yeast: Dissolve it in warm water (100-110°F / 38-43°C) with a bit of sugar and let it sit for 5-10 minutes until it becomes frothy. Once foamy, mix it into the dough ingredients as directed by the recipe. Active dry yeast takes a bit longer to rise compared to instant yeast, so allow enough time for the dough to double in size, usually 1-2 hours for the first rise (bulk fermentation) until it doubles in size. A second rise after shaping (like in cinnamon rolls) takes about 30-45 minutes before baking.

Instant Yeast: Simply mix it into the dry ingredients. This yeast acts more quickly, meaning your dough may rise 15-20 minutes faster than with active dry yeast. Monitor the dough closely, as over-proofing (letting it rise too long) can result in a deflated texture.

If substituting instant yeast for active dry yeast, use the same amount (1:1 ratio). Just keep an eye on rising times to avoid over-proofing. If you want to ensure freshness, you can still dissolve it in warm water to test it.

How To Make Caramel Apple Cinnamon Rolls

Overhead shot of proofed yeast mixture in glass bowl of stand mixer.

Proof the yeast

Place the milk and butter into a microwave-safe bowl. Microwave on 30-second intervals, stirring after each interval until the butter has melted and the milk is warm to the touch but not hot. If you need to, let the mixture sit for a few minutes until it is warm and not hot.  Whisk in the 2 tablespoons of sugar and yeast, pour the mixture into the bowl of your stand mixer fitted with the dough hook. Cover and allow the mixture to sit for 5 minutes or until foamy on top.  If you do not have a mixer you can use a large mixing bowl and use a wooden spoon or wood or silicone spatula to mix in the egg and flour. 

Overhead shot of the flour mixture being added to the liquid mixture of the cinnamon roll dough in a Kitchenaid stand mixer.

Mix in the flour and knead the dough

Next with your mixer still on a low speed add ⅓ of the flour mixture to the bowl, when the flour is mostly incorporated add the next ⅓ of the flour. Scrape down the sides of the bowl with a spatula as needed. When you have added all of the flour and it has incorporated, switch your mixer to medium speed and continue to beat the dough, it will start to pull away from the sides of the bowl, continue to beat for another 4-5 minutes. Or you can knead by hand on a lightly floured surface for 5 minutes. Your dough will be sticky but if it is too sticky add 1 teaspoon of flour at a time if needed to make a soft but tacky dough. Be careful not to add too much flour, adding too much flour will dry out your dough.

Overhead shot of proofed dough in glass mixing bowl of a Kitchenaid mixer.

1st rise

Lightly grease a large bowl with oil or a non-stick spray. Place the dough in the bowl turning to coat all sides. Cover the bowl with a clean kitchen towel, or plastic wrap and let the dough rise 1-2 hours or until doubled in size.

Shot of peeled, diced apples in a bowl with three red apples in the background.

Prepare filling ingredients

While the dough is rising, mix the brown sugar and cinnamon in a small bowl, cover the bowl and set aside. Peel, core and dice the apples into ½ inch - 1 inch size.

Wooden rolling pin on flat unbaked cinnamon roll dough.

Roll out the dough

Punch down the dough to release the air. Place the dough on a lightly floured work surface, lightly flour your rolling pin. Roll your dough into a 12x18 rectangle. If your dough shrinks back after rolling, stop and  cover the dough and allow it to rest for 10 minutes to relax the gluten.

Butter spread on flat unbaked cinnamon roll dough with a metal spatula.

Spread the butter

After rolling out the dough into a 12x18 rectangle spread the softened butter over the dough.

Shot of rolled out dough layered with butter, brown sugar, cinnamon, diced apples, and caramel sauce.

Add the remaining filling

Sprinkle the brown sugar and cinnamon mixture over the dough, spread the diced apples, and drizzle the caramel over the surface. Carefully and tightly roll the dough to form an 18 inch log. Cut into 12 pieces using a serrated knife using the sawing motion.

Shot of unbaked caramel apple cinnamon rolls in a baking dish.

2nd rise

Place rolls cut side down in your baking pan. Cover and let rise for 45-60 minutes. Preheat the oven to 350 degrees while the rolls are rising. Uncover and place on the middle rack of the oven and bake for 25-30 minutes or until lightly brown on top. Remove from the oven and cool on a wire rack.

Overhead shot of cream cheese topping for caramel apple cinnamon rolls in a glass bowl with the baked rolls in the background.

Prepare the topping

While rolls are baking combine the room temperature cream cheese, powdered sugar, heavy whipping cream, vanilla extract, and salt in a medium bowl and whisk until smooth and creamy.

Shot of baked caramel apple cinnamon rolls with cream cheese topping and swirls of caramel on top in a baking dish.

Add the toppings

When the rolls have cooled a bit but still warm, spread the topping over the rolls. Drizzle the rolls with more of the caramel sauce and serve. These Caramel Apple Cinnamon Rolls are best enjoyed fresh out of the oven with an extra drizzle of caramel.

Substitutions and Variations

Dairy-free: Use almond milk or oat milk for the dough, and replace butter with vegan butter or coconut oil. Opt for a dairy-free caramel sauce.

Gluten-free: Swap regular flour for a 1:1 gluten-free flour blend suitable for yeast dough.

Sweetener: Replace white sugar with coconut sugar or maple syrup for a richer flavor. You can also use honey or agave in the caramel sauce.

Apples: You can swap apples for pears or peaches for a twist.

Add nuts: Stir in chopped pecans or walnuts for a bit of crunch and extra fall flavor.

Salted caramel: Sprinkle a pinch of sea salt over the caramel glaze for a salted caramel variation.

Top Recipe Tips

Use room temperature ingredients: Ensure your eggs, butter, and milk are at room temperature for smoother dough and better rising.

Roll dough evenly: Roll the dough out evenly to ensure the cinnamon rolls bake uniformly. A thicker dough results in softer, fluffier rolls.

Cool before glazing: Allow the rolls to cool slightly before spreading the caramel topping, so it doesn’t melt off.

Shot of baked caramel apple cinnamon rolls with cream cheese topping.

Serving Suggestions

Topped with extra caramel: Drizzle more warm caramel sauce over the rolls just before serving for an extra indulgent touch.

With a hot beverage: Pair the rolls with a cup of coffee, chai tea, or hot apple cider for the perfect fall-inspired breakfast or afternoon treat.

Very close shot of one caramel apple cinnamon roll on a small plate partially unrolled with baked apple bits and caramel on plate with baking dish and in the background.

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Shot of baked caramel apple cinnamon rolls with cream cheese topping and swirls of caramel on top in a baking dish.

How To Store Your Leftovers

Place the rolls in an airtight container or wrap them tightly in plastic wrap. Keep them at room temperature for up to 2 days. Reheat in the microwave for 20-30 seconds to restore softness. If you store them in the fridge they should be good for up to 5 days.

I don’t recommend freezing these rolls, it changes the texture. If you want you can give it a try. Be sure to place them in an airtight container.

FAQ

What type of apples work best?

Tart apples like Granny Smith are ideal because they balance the sweetness of the caramel and cinnamon. However, Honeycrisp or Fuji apples can also add a nice sweetness and texture.

How can I make the rolls fluffier?

Ensure you let the dough rise fully, both during the initial rise and after shaping the rolls. Using fresh yeast and avoiding overworking the dough also helps achieve soft, fluffy rolls.

Can I make the dough ahead of time?

Yes! You can prepare the dough the night before, let it rise, shape the rolls, and refrigerate them. The next morning, let the rolls come to room temperature and rise for about 30 minutes before baking.

More Recipes To Try

Apple Cinnamon Sticky Buns

Lemon Thyme Blueberry Buns

Lemon Blueberry Crumb Cake

Fall Butternut White Bean Soup with Swiss Chard

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Indulge in this comforting butternut white bean soup, enriched with Swiss chard and seasoned with fragrant oregano, basil, and ground fennel seeds. A splash of lemon juice brightens the flavors. For a bit of creaminess add a dollop of sour cream and a sprinkle of Parmesan cheese, and for a kick of heat finished with some crispy chili oil. This soup is perfect for cozy evenings.

Overhead shot of a bowl of butternut white bean soup with Swiss chard and a small bowl of crispy chili onion oil and crusty bread of in the background.

This butternut white bean soup with Swiss chard is an ideal quick and easy dinner option, perfect for busy weeknights. With minimal prep time required for chopping vegetables, you can have the ingredients ready in just 10-15 minutes.

The one-pot cooking method simplifies the process, allowing you to sauté and simmer everything together without the need for multiple pans. Using canned white beans eliminates the need for soaking and cooking dried beans, significantly reducing cooking time.

This soup cooks in under 30 minutes, making it a hassle-free choice when you want a wholesome meal without the fuss. Additionally, the recipe is adaptable, allowing you to substitute ingredients based on what you have on hand, and it freezes well for future quick meals. Overall, this soup provides a nutritious and comforting dinner solution with minimal effort, ensuring you can enjoy a homemade meal in no time.

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Reasons You’ll Love This Soup

Nutrient-Packed: This soup is loaded with nutrient-dense ingredients. Butternut squash is rich in vitamins A and C, white beans provide plant-based protein and fiber, and Swiss chard offers a boost of vitamins and antioxidants. Together, they create a wholesome and balanced meal.
Comforting and Satisfying: With its creamy beans, hearty squash, potatoes, and savory broth, this soup is the perfect comfort food, especially during the colder months. The warm, aromatic spices like oregano and basil make it cozy and soul-soothing.
Easy to Make: This one-pot soup is simple and straightforward to prepare. It requires basic chopping, sautéing, and simmering, making it an excellent choice for cooks of all skill levels.
Meal Prep and Freezer-Friendly: This soup is great for meal prepping. You can make a large batch, enjoy it throughout the week, and even freeze portions for later. It reheats well and saves time on busy days.
Great for All Seasons: While it's perfect for fall and winter, this soup's bright flavors, thanks to lemon juice and herbs, make it suitable for any time of year when you're craving a healthy, comforting meal.

Ingredients You Need

  • Butternut Squash: Its sweet, nutty flavor makes it versatile for soups, stews, purees, and roasted dishes. It can be used in both savory and sweet recipes.
  • Golden Potatoes: Their creamy texture when cooked makes them ideal for soups, casseroles, and mashed dishes. They hold their shape well and add substance to meals.
  • Celery: Adds a crunchy texture and mild flavor to soups, stews, salads, and stir-fries. Often used as a base in mirepoix (a mixture of onions, celery, and carrots) for flavoring.
  • White Beans (Cannellini or Great Northern): Their creamy texture makes them perfect for soups, salads, and casseroles. They absorb flavors well and can be pureed for a smooth consistency.
  • Swiss Chard: Offers a slightly bitter, earthy flavor that complements soups and stews. It can also be sautéed, steamed, or used in salads and pasta dishes.
  • Chicken Stock: Acts as a flavorful base for soups, sauces, and risottos. It enhances the overall flavor of dishes without the need for additional seasoning.
  • Oregano: Commonly used in Mediterranean and Italian cuisine, it adds a warm, aromatic flavor to soups, sauces, and marinades.
  • Basil: Known for its sweet and slightly peppery flavor, basil is used in pesto, sauces, salads, and soups. Fresh basil can enhance the taste of a dish when added at the end of cooking.
  • Ground Fennel Seed: Provides a sweet, anise-like flavor that complements soups, stews, and baked goods. It can also be used in spice blends and marinades.
  • Lemon Juice: Adds brightness and acidity to dishes, balancing flavors in soups, dressings, and marinades. It enhances the overall taste by brightening other ingredients.

See recipe card for quantities.

How To Make Butternut White Bean Soup

Dried herbs and spices added to the pot with the onions and celery.

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the onions and celery and cook for 5-7 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant. Add in the herbs and sauté 1 minute more. 

Potatoes and butternut squash added to the pot of soup.

Add the vegetables and stock

Stir in the butternut squash, golden potatoes, and the stock. When the soup returns to a boil, reduce heat and simmer for 15 minutes or until butternut and potatoes are tender.

Chopped swiss chard added to the pot of soup.

Add the beans and chard

Stir in the white beans and chopped Swiss chard. Continue cooking until the chard is wilted and tender, about 5 minutes.
If you want a thicker soup, whisk 1 tablespoon of cornstarch with 1 teaspoons of water and stir into the soup. Simmer for 1-2 minutes.

Overhead shot of butternut white bean soup with Swiss chard in dutch oven with a wooden spoon.

Serve

Taste and adjust the seasoning with more salt and pepper if needed. If you like, serve with a dollop of sour cream or yogurt, sprinkling of Parmesan cheese, some crispy chili oil and crusty bread.

Recipe Top Tips

Prep Ahead: If you’re short on time, prep your vegetables ahead of time. Chop the butternut squash, potatoes, and celery and store them in the refrigerator until you're ready to cook.

Sauté for Flavor: Take the time to sauté the onions and garlic until they are fragrant and lightly golden. This step adds a depth of flavor to the soup. 

Use a High-Quality Stock: The quality of your stock can significantly impact the flavor of the soup. Opt for homemade or a low-sodium store-bought option to control the salt levels. 

Taste as You Go: Always taste the soup during cooking and adjust the seasoning as needed. Adding salt gradually can help you find the perfect balance.

Substitutions and Variations

Beans: Instead of white beans, you can use canned chickpeas, kidney beans, or black beans.

Greens: If Swiss chard isn’t available, substitute with spinach, kale, or collard greens. Just adjust the cooking time, as some greens cook faster than others.

Squash: You can swap butternut squash for pumpkin, acorn squash, or sweet potatoes for a different flavor and texture. You can even add sweet potatoes to the butternut and potatoes.

Potatoes: Golden potatoes can be replaced with russet potatoes, Yukon golds, or even cauliflower for a lower-carb option.

Herbs: Fresh herbs can be used instead of dried. For example, 1 tablespoon of fresh oregano or basil can replace 1 teaspoon of dried.

Stock: Use vegetable stock instead of chicken stock for a vegetarian version.

Citrus: If you don’t have lemon, lime juice or vinegar (like apple cider vinegar) can also brighten the flavor.

Creaminess: Instead of sour cream, you can use Greek yogurt, crème fraîche, or a plant-based yogurt for a dairy-free option.

Spicy: If you don’t have crispy chili oil you can use red pepper flakes.

Vegetarian or Vegan: Replace the chicken stock with vegetable stock.

Animal Protein Options

Shredded Chicken: Cook or use pre-cooked chicken breast or thighs. Shred the chicken and stir it into the soup during the last 5 minutes of cooking to warm through.

Ground Turkey or Ground Chicken: Brown ground turkey or chicken in the same pot after sautéing the onions and garlic, then continue with the rest of the soup recipe.

Sausage: Using your choice of sausage, crumble and brown in a separate pan, then drain off any excess fat and add it to the soup after sautéing the vegetables.

Bacon or Pancetta: Sauté diced bacon or pancetta until crispy, then remove and set aside. Use the rendered fat to sauté the vegetables, and stir the crispy bacon or pancetta back into the soup just before serving.

Overhead shot of butternut white bean soup with Swiss chard in dutch oven with a wooden spoon.

Serving Suggestions

Sour Cream or Yogurt : Offer a dollop of sour cream or yogurt on top of the soup for added creaminess and flavor.

Crusty Bread: Serve the soup with slices of warm, crusty bread, like a baguette or sourdough, for dipping and soaking up the flavorful broth.

Salad: A light side salad with mixed greens, cherry tomatoes, and a lemon vinaigrette can add freshness and balance to the richness of the soup.

Grilled Cheese Sandwich: Pair the soup with a classic grilled cheese sandwich for a comforting and satisfying meal.

Overhead shot of a bowl of butternut white bean soup with Swiss chard and a small bowl of crispy chili onion oil and crusty bread of in the background.

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How To Store Your Leftover Soup

Storing: Allow the soup to cool to room temperature. This prevents condensation and keeps the soup from becoming watery in the refrigerator. Transfer the cooled soup into airtight containers. Glass or BPA-free plastic containers work well.

If you’re using multiple containers or storing in batches, label each with the date to keep track of freshness. Place the containers in the refrigerator. The soup can be stored for up to 3-4 days.

Freezing: Make sure the soup is completely cooled and use freezer-safe airtight containers or heavy-duty freezer bags. If using bags, remove as much air as possible to prevent freezer burn. Write the date and contents on the containers or bags. This soup can be frozen for up to 3 months for best quality. You may want to divide the soup into single or family-sized portions for easier thawing and reheating.

Reheating: Thaw the soup in the refrigerator overnight or use the defrost setting on your microwave. Pour the soup into a pot and heat over medium heat, stirring occasionally until warmed through.  Or you can also reheat in the microwave in short intervals, stirring in between to ensure even heating.

FAQ

Can I make this soup vegetarian or vegan?

Yes! To make it vegetarian or vegan, simply use vegetable stock instead of chicken stock and replace sour cream with a plant-based yogurt or omit it entirely.

Can I blend the soup for a creamier texture?

Yes! For a creamy texture, you can blend part or all of the soup using an immersion blender or a regular blender. You can also stir in cream or coconut milk after blending.

Can I freeze the soup?

Yes, this soup freezes well. Store it in airtight containers or freezer bags for up to 3 months. Make sure to cool it completely before freezing.

Close shot of a bowl of butternut white bean soup with Swiss chard and a small bowl of crispy chili onion oil and crusty bread of in the background.

More Comforting Soup Recipes

Creamy Butternut Soup with Sweet Potatoes

Creamy Rosemary Chicken Soup

Easy Rotisserie Chicken Tortilla Soup

Sun-Dried Tomato Chickpea Soup

Close-up shot of soup in a bowl garnished with cheese a dollop of sour cream and crispy chili oil.

Baked Pumpkin Donuts Topped with Chocolate and Pumpkin Seeds

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These baked pumpkin donuts topped with chocolate and pumpkin seeds are the perfect fall treat, combining warm spices and pumpkin puree for a soft, cake-like texture. They’re easy to make and healthier than traditional fried donuts. They're perfect for breakfast, brunch, or an afternoon snack!

Stacked chocolate topped pumpkin donuts stacked on a plate with one donut propped on the stacked donuts.

Pumpkin season is here, and there's no better way to embrace the cozy fall vibes than by making a batch of baked pumpkin donuts!

These donuts are baked in the oven, so there’s no greasy mess to clean. They’re baked in a donut pan and if you don’t have one you can bake them in a mini or regular sized muffin pan.

You can enjoy these donuts with a cup of coffee on a crisp morning or bake them for your seasonal gatherings. They’re the perfect blend of comfort and indulgence.

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What Are Baked Donuts?

Baked donuts are a healthier alternative to traditional fried donuts, made using a batter that is baked in a donut pan rather than deep-fried. This method yields a lighter treat while still maintaining a delightful taste and texture.


Baked donuts are made by mixing a batter similar to that used for muffins or cakes. The batter is then poured into a specially designed donut pan, allowing for uniform shapes and sizes.

The leavening agents used in baked donuts are  baking powder or baking soda, which helps them rise while baking

The texture of baked donuts tends to be soft, moist, and cake-like, often resembling a muffin or quick bread.

Because they are baked rather than fried, baked donuts typically contain less fat and fewer calories. This makes them a lighter option for those seeking a sweet treat without the heaviness of fried foods.

They generally require less time to prepare than fried donuts since there’s no need for dough preparation or frying. The baking process is relatively straightforward and quick.

When making baked donuts a metal or silicone donut pan is essential for shaping the donuts. Ensure it is well-greased or non-stick for easy release.

Ingredients You Need

Pumpkin donuts topped in chocolate and chopped pumpkin seeds on a cooling rack.

All-Purpose Flour: Provides structure to the donuts, ensuring they are light and fluffy.

Baking Powder & Baking Soda: Both leavening agents help the donuts rise and create a soft, tender texture.

Ground Cinnamon, Nutmeg, Ginger, & Cloves: These warm spices are essential for that classic fall flavor, giving the donuts depth and a cozy aroma.

Salt: Enhances the flavors of the spices and balances the sweetness.

Pumpkin Puree: The star of the recipe! Pumpkin puree adds moisture and rich flavor while keeping the donuts soft. You can use store purchased or homemade pumpkin purée.

Brown Sugar & Granulated Sugar: A combination of sugars adds sweetness, with brown sugar providing a slight molasses flavor and extra moisture.

Eggs: The eggs help bind the ingredients together and add structure, ensuring the donuts are fluffy and light.

Butter: Adds richness and moisture to the batter without making it too greasy. Melted butter blends seamlessly into the batter.

Milk: Keeps the donuts moist while ensuring the batter is smooth and easy to work with.

Vanilla Extract: Adds a subtle sweet aroma that complements the pumpkin and spices.

Semi-Sweet Chocolate Chips: Used to create the decadent chocolate glaze, adding a rich and creamy finish to the donuts.

Chopped Pumpkin Seeds: Provides a crunchy contrast to the soft donuts and rich chocolate, adding a nutty flavor that complements the pumpkin.

See recipe card for quantities.

Instructions

Dry ingredients for the donut batter in a glass bowl.

Prepare oven, pan and mix the dry ingredients

Preheat your oven to 350°F (175°C), and lightly grease a donut pan or spray it with nonstick cooking spray. While the oven is heating, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt in a large bowl.

Wet ingredients mixed together in a glass bowl with a spatula in the bowl.

Combine wet ingredients

In a large bowl, combine the pumpkin puree, brown sugar, granulated sugar, eggs, melted butter, milk, and vanilla extract until smooth and combined.

Pumpkin donut batter in a glass bowl with a spatula in the bowl.

Combine the wet and dry ingredients

Add the wet ingredients to bowl with the dry ingredients, mix until no flour pockets remain. Be careful not to overmix.

Pumpkin donut batter in a zip bag being piped into the donut pan.

Fill the donut pan

Spoon the batter into a piping bag or a large ziplock bag. Snip off the corner and pipe the batter into the donut cavities, filling each about ¾ full.

Baked pumpkin donut cooling in the donut pan on a marble countertop with a dish towel to the left of the pan.

Bake

Bake for 10-12 minutes or until a toothpick inserted into the donuts comes out clean. Let the donuts cool in the pan for about 5 minutes before removing from the pan.

Baked pumpkin dounts on cooling rack.

Allow to cool

Place the baked donuts on a wire cooling rack to cool completely.

Pumpkin donut dipped in chocolate with the remainder of the baked donuts on a rack in the background.

Melt the chocolate and dip the donuts

Melt the chocolate using the stovetop double boiler method or microwave method (see instructions below in the recipe card). Once the donuts are cooled, dip the tops of each donut into the chocolate glaze, allowing any excess to drip off.

Pumpkin donuts topped in chocolate and chopped pumpkin seeds on a cooling rack.

Sprinkle donuts and serve

Place the dipped donuts back on the wire rack and sprinkle with the chopped pumpkin seeds. Allow the chocolate to set for about 10-15 minutes before serving.

Recipe Top Tips

Measure Accurately: Use the spoon-and-level method to measure flour. Spoon flour into the measuring cup and level it off with a knife to avoid dense donuts.

Don’t Overmix: When combining the wet and dry ingredients, mix just until combined. Overmixing can lead to tough donuts.

Chocolate dipped pumpkin donuts sprinkled with chopped pumpkin seeds on a plate with a cup of coffee on a plate.

Serving Suggestions

With Coffee or Tea: Pair these donuts with a warm cup of coffee, spiced chai, or a pumpkin spice latte for the ultimate fall breakfast or afternoon treat.

Serve Warm: Warm the donuts slightly before serving to enhance the soft texture and melt-in-your-mouth chocolate glaze.

very close-up shot of chocolate dipped pumpkin donuts sprinkled with chopped pumpkin seed sprinkled on top.

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Substitutions and Variations

Flour: Substitute half of the all-purpose flour with whole wheat flour for added nutrition and a nuttier flavor. Use a 1:1 gluten-free all-purpose flour blend if you need a gluten-free option.

Sugars: Substitute brown sugar with coconut sugar for a lower glycemic option. You can replace granulated sugar with honey or maple syrup, but reduce the liquid (milk) by a few tablespoons.

Eggs: For a vegan option, use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) for each egg in the recipe.

Butter: Substitute unsalted butter with melted coconut oil for a dairy-free alternative.

Milk: Use almond milk, oat milk, or any non-dairy milk in place of whole milk for a dairy-free version.

Spice: Replace the individual spices with a chai spice blend for a different flavor profile.

Chocolate Topping: Substitute semi-sweet chocolate with white chocolate for a sweeter twist.

Pumpkin Seeds: Instead of pumpkin seeds, try chopped pecans or walnuts for added crunch and flavor.

Chocolate dipped pumpkin donuts sprinkled with chopped pumpkin seeds on a plate with a cup of coffee.

How To Store Your Leftovers

Allow the donuts to cool completely at room temperature before storing them. This prevents condensation, which can make them soggy. Place the cooled donuts in an airtight container. 

You can store the donuts at room temperature for up to 2-3 days. They will remain soft and delicious during this time.

If you want to keep them longer, you can store the donuts in the refrigerator for up to a week. Just note that refrigeration may change the texture slightly.

I do not recommend freezing these donuts.

FAQ

Can I use canned pumpkin pie filling instead of pumpkin puree?

No, it's best to use plain canned pumpkin puree or homemade. Pumpkin pie filling contains added sugars and spices, which will alter the flavor and sweetness of the donuts.

Can I make these donuts vegan?

Yes! You can substitute the eggs with flax eggs, use plant-based milk, and replace butter with coconut oil or a dairy-free alternative.

Can I bake these donuts in a regular muffin pan?

Yes, you can use a muffin pan, but the baking time may vary. Muffins will generally take longer to bake than donuts. Keep an eye on them and use a toothpick to check for doneness.

More Delicious Baking Recipes To Try

Pumpkin Spice Crumble Donuts 

Lemon Blueberry Crumb Cake 

Chai Apple Crumble Top Muffins 

Lemon Thyme Blueberry Buns 

Pumpkin Apple Crisp (Easy Recipe)

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Try this easy Pumpkin Apple Crisp recipe, a perfect fall dessert combining warm spices, sweet apples, and creamy pumpkin purée, topped with a buttery oat crumble topping.

Close-up shot of a bowl of pumpkin apple crisp with two scoops of ice cream there are two fresh apples at the back left of the bowl and the corner of the baking dish at the back right of the bowl.

As the crisp autumn air rolls in, there's no better way to embrace the season than with a comforting dessert that combines two fall favorites, pumpkin and apples. Whether you're looking for a twist on the classic apple crisp or just want to enjoy the flavors of fall, this easy-to-make dessert is sure to become a favorite served up with a scoop or two of ice cream.

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Some of The Best Cooking and Baking Apples

Baking with apples during the Fall is so incredibly easy, they are widely available in a variety of types. They require minimal prep, just peeling, coring, slicing, or dicing. Apples pair beautifully with autumn spices like cinnamon and nutmeg. Baking with apples during the fall also fills your kitchen with comforting, cozy aromas. Below are some of my favorite apples to use in recipes. They’re also great for simply enjoying fresh as a snack.

Honeycrisp: true to its name, this apple is crisp, juicy, and sweet with a hint of honey, which is where it gets its name. Cooks up wonderfully.

Granny Smith: a very tart apple that is not overly sweet and keeps its shape well when cooked or baked. Nice apple to use when baking apple pie.

Pink Lady: crisp, sweet and tangy flavor and retains its shape well when cooked or baked.

Fuji: crisp and very juicy with a mild and balanced sweet flavor. Holds up well when used in cooked or baked recipes.

Cortland: softer than the other apples listed but keeps its shape when cooked or baked, and has a balance of both sweet and tart.

I used honeycrisp apples, but any of the apples above can be used and will work well in this recipe.

Reasons You Should Make This Pumpkin Apple Crisp

Delicious Fall Flavors: The combination of sweet apples and spiced pumpkin captures the essence of autumn in every bite, making it an ideal seasonal treat.

Easy to Make: With simple ingredients and easy steps, this recipe is approachable for both beginners and experienced bakers.

Crowd-Pleaser: Whether you’re hosting a family gathering or attending a potluck, this warm and comforting dessert is sure to please.

Versatile Serving Options: Enjoy it warm with a scoop of ice cream, or serve it chilled with whipped cream, either way, it’s delicious.

Great for Leftovers: The crisp holds up well and tastes just as good the next day, making it a perfect snack.

Ingredients You Need To Make This Pumpkin Apple Crisp Recipe

Cluster of fresh apples on a marble countertop.

Apples: Use tart and firm apples like Granny Smith, Honeycrisp, Pink Lady, or any of the apples above from the list for the perfect balance of sweetness and they hold up well when baked.

Pumpkin Purée: Smooth and subtly spiced, pumpkin purée brings a warm, earthy flavor. Do not use pumpkin pie filling make sure you use pure pumpkin purée. I used canned, however if you want to make your own purée, here is how to make homemade pumpkin purée.

Brown Sugar: With its molasses undertones, brown sugar adds depth and a caramel-like richness and moisture to both the filling and topping.

Granulated Sugar: Granulated sugar will increase the overall sweetness without changing the flavor profile too much. The  combination of granulated and brown can help you achieve a balanced sweetness. 

Cinnamon: This warming spice is a classic fall staple, infusing the dessert with cozy, aromatic notes.

Nutmeg: Just a touch of nutmeg provides a sweet, nutty spice.

Ground Ginger: A pinch of ground ginger adds a subtle zing.

Ground Cloves: Strong and aromatic, cloves add a spicy warmth.

Lemon Juice: The acidity of lemon juice brightens the filling.

Vanilla Extract: Adds a sweet, floral aroma that rounds out the flavor profile of the filling.

Rolled Oats: Oats give the crisp topping a hearty texture and wholesome chew.

All-Purpose Flour: Flour helps to thicken the filling and combined with the topping ingredients, it helps to create a crumbly and crisp texture.

Unsalted Butter: Cold butter is crucial for making a rich, golden-brown topping that melts in your mouth.

Salt: Just a pinch of salt enhances the sweetness and flavors of both the topping and filling.

See recipe card for quantities.

How To Make Pumpkin Apple Crisp

Diced apples in a glass bowl with a blue stripe dish towel behind the bowl of apples.

Preheat oven and dice the apples

Preheat your oven to 350°F (175°C). Grease a 14x9 rectangle baking dish or similar-sized dish.

Diced apples mixed with pumpkin puree and sugars in a clear glass bowl with a blue stripe dish towel behind the bowl.

Prepare the filling

In a large bowl, combine the diced apples with the pumpkin purée, brown sugar, granulated sugar, cinnamon, nutmeg, ginger, cloves, lemon juice, and vanilla extract. Toss until the apples are well-coated and evenly mixed with the pumpkin.

Flour, sugar, and butter in a clear glass bowl with a pasty cutter in the bowl.

Make the crisp topping

In another bowl place the  flour, brown sugar, ground cinnamon, ground nutmeg, ground ginger, ground cloves and stir until well combined. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs.

Apple crisp topping with the oats mixed with the flour in a clear glass bowl.

Mix in the oats

When the mixture resembles a coarse crumb mix in the oats until well combined.

Apple crisp filling in a rectangle baking dish.

Transfer filling to the baking dish

Pour the apple and pumpkin mixture into the prepared baking dish, spreading it out evenly.

Unbaked apple crisp with the topping over the apples in a rectangle baking dish.

Sprinkle the topping over the apples and bake

Sprinkle the crisp topping over the apple mixture, ensuring it’s evenly distributed. Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the filling is bubbly.

Baked apple crisp in a rectangle baking dish with two fresh apples at the top left of the baking dish.

Cool and serve

Allow the apple crisp to cool for about 10 minutes before serving. It can be served warm or at room temperature. Serve with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat.

Recipe Top Tip

Keep the Butter Cold: Cold butter is essential for a crisp, crumbly topping. Use a pastry cutter or your fingers to work the butter into the flour and oats, but avoid overmixing.

Serving Suggestions

Baked apple crisp being scooped out of the baking dish with a metal spoon.

Here are a few serving suggestions for your Pumpkin Apple Crisp:

Vanilla Ice Cream: The warm crisp pairs beautifully with a scoop of creamy vanilla ice cream, creating a delightful contrast of hot and cold.

Whipped Cream: Add a light and airy touch by serving the crisp with a dollop of whipped cream, either homemade or store-bought.

Caramel Sauce: For an extra indulgent treat, drizzle warm caramel sauce over the crisp before serving to enhance the sweetness.

Greek Yogurt: For a slightly healthier option, serve it with a spoonful of plain or vanilla Greek yogurt to add creaminess and a bit of tang.

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Substitutions and Variations

Apples: Swap apples for pears or a mix of apples and pears for a slightly different fruit flavor. If you use pears, make sure to choose firm varieties like Bosc or Anjou so they hold up well during baking.

Pumpkin Purée: Use sweet potato purée or butternut squash purée if you want a twist on the traditional flavor.

Sugar: Use maple syrup, honey, or coconut sugar in place of granulated and brown sugar for a more natural sweetener.

Oats: For a crunchier texture, use quick oats instead of rolled oats, or try quinoa flakes for a gluten-free alternative.

Crumble Variation: Add shredded coconut or chopped chocolate to the topping for a unique flavor combination.

Gluten-Free Version: Use a gluten-free flour blend and certified gluten-free oats to make the crisp gluten-free.

Vegan Version: Make the dish vegan by using coconut oil or a vegan butter substitute in the topping and replacing the sugar with a plant-based sweetener like agave syrup or maple syrup.

Very close-up shot of Pumpkin apple crisp with two scoops of ice cream on top.

How To Store Leftovers

Refrigerator: Allow the crisp to cool completely, then transfer it to an airtight container or cover the baking dish tightly with plastic wrap or foil. Store in the fridge for up to 4-5 days.

Freezer: For longer storage, you can freeze the crisp. Place it in a freezer-safe container or wrap it tightly with plastic wrap and then foil. It will last for up to 3 months in the freezer. 

Reheating: To reheat, thaw it in the fridge overnight before warming individual portions in the microwave for 30-45 seconds, or reheat the entire crisp in the oven at 350°F (175°C) for about 15-20 minutes, until warmed through and the topping is crisp again.

FAQ

Can I use pears instead of apples?

Yes, you can definitely use pears in place of or alongside apples in this recipe! Pears add a sweet and slightly softer texture, which complements the spiced pumpkin filling beautifully. Just make sure to choose firm varieties like Bosc or Anjou so they hold up well during baking. Adjust the sugar if needed, as pears tend to be sweeter than apples.

What can I use if I don’t have oats?

If you don’t have oats, you can substitute them with crushed cornflakes or panko breadcrumbs to create a similar crisp texture.

Can I add other fruits to the filling?

Definitely! You can mix in other fall fruits like pears, cranberries, or even peaches for a varied flavor.

Overhead shot of a bowl of pumpkin apple crisp with two scoops of ice cream there are two fresh apples at the back left of the bowl and at the top right of the bowl the corner of the baking dish with the baked pumpkin apple crisp.

More Pumpkin and Apple Recipes

Easy Pumpkin Pancakes with Apples

Pumpkin Apple Tart

Pumpkin Apple Cinnamon Granola

Easy Rotisserie Chicken Tortilla Soup

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This Easy Rotisserie Chicken Tortilla Soup is the perfect solution for a quick and delicious dinner! With the convenience of pre-cooked chicken, you can whip up this hearty, comforting soup in no time. 

Overhead shot of easy rotisserie chicken tortilla soup in a bowl, the soup is garnished with sour cream, diced red onions, shredded cheese, three jalapeño slices, cilantro, and fried tortilla strips. Stems of fresh cilantro leaves are on the table at the bottom right of the bowl and a bowl of fried tortilla strips are at the top left of the bowl. A silver spoon is at the top right of the bowl on a grey striped napkin.

This soup is loaded with classic taco flavors, beans, corn, diced tomatoes, and green chile peppers all simmered together in a rich, tomato-based broth. Whether you're in need of a simple weeknight meal or something to please a crowd, this taco soup is sure to become a go-to favorite in your recipe rotation.

Fall is my favorite time of the year, it puts me in the mood for making hearty and delicious soups, although this soup is great all year long. And did I mention it’s easy to make.

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Reasons Why You Should Make This Rotisserie Chicken Tortilla Soup

Quick and Convenient: Using rotisserie chicken drastically cuts down on prep time, making this soup an excellent option for busy weeknights when you need a meal in a hurry and don’t want something complicated.

Hearty and Delicious: Packed with protein from the chicken and beans, and loaded with veggies, this soup is satisfying and comforting.

Versatile: You can adjust the heat level, swap in different beans, or add extra vegetables to suit your taste.

Tasty Leftovers: The flavors only get better as they meld together. It reheats beautifully, making it an ideal choice for lunch the next day.

What You Need To Make This Easy Tortilla Soup

Overhead shot of easy rorisserie chicken tortilla soup in a dutch oven with a wooden ladle in the pot.

Soup

  • rotisserie chicken
  • onion, chopped
  • jalapeno, chopped
  • minced garlic cloves
  • taco seasoning
  • pinto beans
  • frozen fire-roasted corn
  • diced green chiles
  • diced tomatoes
  • tomato paste
  • tomato broth (made from Knorr tomato bouillon)
  • olive oil
  • salt and pepper to taste

Toppings

  • sour cream
  • cilantro
  • lime wedges
  • sliced avocado
  • sliced jalapeños 
  • shredded cheese or crumbled 
  • chopped red onions
  • crispy tortilla strips and chips

See recipe card for quantities.

How To Make This Easy Tortilla Soup

Shredded chicken in a white bowl from a rotisserie cooked chicken with the bones of the chicken on a pan in the background.

Prepare the chicken

Remove the skin and bones from the rotisserie chicken. Shred the chicken meat into bite-sized pieces and set aside. (This can also be done a day ahead and stored in the fridge. Remove from your fridge and set aside when you start preparing the soup).

Glass measuring cup filled with tomato stock with a container of Knorr tomato bouillon to the left of the measuring cup.

Prepare the tomato broth

Mix 4 teaspoons of the tomato bouillon with 4 cups of boiling water, mix to combine, set aside .

Overhead shot of chopped onions, and chopped jalapeños in dutch oven.

Sauté the aromatics

Heat olive oil in a large pot over medium heat. Add the chopped onions and jalapeños and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.

Overhead shot of chopped onions and jalapenos with taco seasoning in dutch oven.

Add the taco seasonings

Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.

Overhead shot of vegetables and shredded rotisserie chicken added to the pot.

Add the remaining ingredients and simmer

Add the tomato paste, diced tomatoes, pinto beans, fire-roasted corn, diced chile peppers, shredded chicken and tomato broth to the pot. Stir well. Bring to a boil. Reduce the heat to low and let the soup simmer for 15-20 minutes, allowing the flavors to meld together. Taste and adjust seasoning with salt and pepper if needed.

Shot of rotisserie chicken tortilla soup in dutch oven with a wooden ladle in soup and crispy tortilla strip to the left back of the pot.

Serve

Ladle the soup into bowls and add your favorite toppings.

Tips For Making The Best Rotisserie Chicken Tortilla Soup

Let It Simmer: Allow the soup to simmer gently to let the flavors meld together. Avoid boiling too vigorously, which can affect the texture of the ingredients.

Make It Ahead: This soup often tastes even better the next day as the flavors continue to develop. It’s a great option for meal prepping or making ahead for busy days.

How To Make Crispy Tortilla Strips

Crispy fried tortilla strips in a bowl with a bowl fried tortilla chips in the background.

Stove-Top Method:

Heat the Oil: Pour vegetable oil into a deep skillet or frying pan, enough to cover the bottom by about ¼ inch. Heat the oil over medium-high heat until it reaches 350°F (175°C). You can test the oil by dropping in a small piece of tortilla, if it sizzles immediately, the oil is ready.

Prepare the Tortillas: Stack 4-6 white or yellow corn tortillas and use a sharp knife to cut them into thin strips, about ¼ inch wide. You can cut them into longer strips or smaller, bite-sized pieces depending on your preference.

Fry the Strips: Working in batches, carefully add the tortilla strips to the hot oil in a single layer. Fry them for about 1-2 minutes, turning occasionally, until they are golden brown and crispy. Be sure not to overcrowd the pan.

Drain and Season: Use a slotted spoon or tongs to transfer the fried tortilla strips to a paper towel-lined plate to drain excess oil. While they are still hot, sprinkle them with salt to taste if desired.

Cool and Store: Let the tortilla strips cool completely. They will continue to crisp up as they cool. Once cooled, use the tortilla strips to top your soup or store them in an airtight container for up to a week.

Oven-Baked Tortilla Strips

Preheat the Oven: Preheat your oven to 375°F (190°C).

Prepare the Tortillas: Stack 4 -6 small white or yellow corn tortillas and cut them into thin strips, about ¼ to ½ inch wide. 

Season the Strips: Place the tortilla strips in a large bowl. Drizzle with 2-3 tablespoons of  olive oil and toss to coat the strips evenly. Season with salt and, if desired. 

Arrange on Baking Sheet: Spread the tortilla strips in a single layer on a baking sheet lined with parchment paper or a silicone baking mat. Make sure the strips aren’t overlapping too much to ensure they bake evenly. 

Bake: Place the baking sheet in the preheated oven and bake for 10-15 minutes, flipping the strips halfway through. Keep an eye on them, as they can go from golden to burned quickly.

Cool: Once the strips are crispy and golden brown, remove them from the oven. Let them cool on the baking sheet—they will continue to crisp up as they cool.

Serve: Once cooled, use the tortilla strips to top your soup or store them in an airtight container for up to a week.

Serving Suggestions

Overhead shot of easy rotisserie chicken tortilla soup in a bowl, the soup is garnished with sour cream, diced red onions, shredded cheese, three jalapeño slices, cilantro, and fried tortilla strips. Stems of fresh cilantro leaves are on the table at the bottom right of the bowl and a bowl of fried tortilla strips are at the top left of the bowl. A silver spoon is at the top right of the bowl on a grey striped napkin.

Here are some tasty topping ideas for your Easy Rotisserie Chicken Taco Soup:

Cheese: Crumbled cotija or queso fresco, shredded cheddar, monterey jack, or a Mexican blend for a melty, cheesy finish.

Sour Cream: A dollop adds creaminess and a tangy contrast.

Avocado: Sliced or diced avocado brings a fresh, creamy texture.

Chopped Cilantro: Fresh cilantro adds a burst of herbal flavor.

Diced Onions: Raw or pickled onions for a crunchy, tangy bite.

Sliced Jalapeños: For an extra kick of heat.

Crispy Tortilla Chips: Adds a crunchy texture and a touch of saltiness.

Lime Wedges: A squeeze of lime juice enhances the soup's flavor with a zesty, tangy note.

Chopped Green Onions: For a mild, fresh onion flavor and a bit of crunch.

These toppings can be mixed and matched to customize your soup to your taste preferences and add extra layers of flavor and texture.

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Substitutions and Variations

Chicken: Swap the rotisserie chicken for cooked ground beef or turkey for a heartier, meatier flavor. Leftover pulled pork or shredded beef also works well in this soup, adding a different flavor dimension.

Beans: Substitute pinto beans with black beans or a combination of the two for a slightly different texture and taste.

Tomatoes: Use fire-roasted tomatoes instead of regular diced tomatoes for a smoky depth of flavor. Replace some or all of the tomatoes with your favorite salsa for added spice and flavor complexity.

Corn: Swap out the corn for hominy for a traditional Mexican twist with a chewy texture. If you prefer, use fresh or canned corn instead of frozen.

Broth: For a lighter, vegetarian-friendly version, substitute the chicken broth with vegetable broth. Use bone broth for added richness and nutrients.

Vegetarian: Omit the chicken and add more beans, corn, or other vegetables like zucchini, bell peppers, or sweet potatoes. Consider adding a can of drained, rinsed chickpeas for extra protein.

Vegan: Replace the chicken with your choice of a plant-based protein.

Low-Carb/Keto: Add shredded cabbage for extra bulk and texture without the carbs.

These substitutions and variations allow you to customize your taco soup to fit different tastes and dietary requirements while keeping the flavors delicious.

Overhead shot of easy rotisserie chicken tortilla soup in a bowl, the soup is garnished with sour cream, diced red onions, shredded cheese, three jalapeño slices, cilantro, and fried tortilla strips. Stems of fresh cilantro leaves are on the table at the bottom right of the bowl and a bowl of fried tortilla strips are at the top left of the bowl. A silver spoon is at the top right of the bowl on a grey striped napkin.

Tips For Storing Any Leftovers

Storing leftovers of your Easy Rotisserie Chicken Tortilla Soup is simple and ensures you can enjoy it for future meals. 

Cool: Allow the soup to cool to room temperature before storing it. This helps prevent condensation, which can affect the texture and flavor. Transfer the soup into an airtight container and store in the refrigerator for up to 3-4 days

Freezing: If you want to keep the soup longer, transfer to a freezer-safe container or heavy-duty freezer bag, leaving a little space at the top for the soup to expand as it freezes. Store in the freezer for up to 3 months. 

Reheating: When ready to eat, thaw frozen soup in the refrigerator overnight or reheat it directly from frozen on the stovetop or in the microwave. Stir occasionally to ensure even heating and add a splash of broth or water if it has thickened.

More Hearty Soup Recipes

Vegetarian Taco Soup

One-Pot Vegetable Soup

Sun-Dried Tomato and Chickpea Soup

Creamy Rosemary Chicken Soup

Overhead shot of tortilla soup in pot with wooden ladle in soup and bowls of chopped vegetables and cheese for garnishing around the left side of the pot.

FAQ

Can I make this soup vegetarian or vegan?

Absolutely! To make a vegetarian version, omit the chicken and use vegetable broth. For a vegan version you can use tempeh, tofu or any plant-based protein or add extra beans for a protein boost.

Can I freeze the soup?

Yes, this soup freezes well. Allow the soup to cool completely, then transfer it to freezer-safe containers or bags, leaving some room for expansion. It can be stored in the freezer for up to 3 months.

Chai Apple Crumble Top Muffins with a Chai Sugar Glaze

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These Chai Apple Crumble Top Muffins are soft and moist with a hint of spice, bursts of tender apple, and a buttery, golden crumble that’s simply irresistible and they’re finished with a luscious chai sugar glaze. They’re perfect for cozy mornings or an afternoon treat, and they'll quickly become a fall favorite.

Shot of chai apple crumble top muffins on counter with two muffins stacked on top of muffins.

Chai is particularly popular during the winter and holiday season because its warm, aromatic spices are deeply comforting and has a sense of coziness that aligns perfectly with colder weather and naturally complements the festive spirit of the holiday season.

As an occasional tea drinker Chai is one of my favorites. I love the warm and aromatic flavors. Chai is thought to be a healthier alternative to coffee and can be made with or without milk or cream. So I decided to try that same flavor in a muffin. It works so well. Here are some more delicious muffins and cupcake recipes you should try. Classic Vegan Breakfast Muffins and these absolutely mouthwatering delicious Chocolate-On-Chocolate Vegan Cupcakes.

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What Is Chai

Chai, often referred to as "chai tea" in Western countries, is a spiced tea beverage that originated in India. The word "chai" simply means "tea" in Hindi and many other languages spoken in India, so calling it "chai tea" is technically unnecessary. However, it has become a common term outside of India.

The traditional Indian version, known as "masala chai," is made by brewing black tea with a mixture of aromatic spices and herbs. Common spices include cardamom, cinnamon, ginger, cloves, and black pepper. The tea is typically simmered with milk and sweetened with sugar or honey, resulting in a rich, flavorful, and slightly spicy drink.

Ingredients You’ll Need

Overhead shot of chai apple muffins ingredients on countertop.

Dry Ingredients

  • all-purpose flour
  • baking powder
  • baking soda
  • salt
  • ground cinnamon
  • ground cardamom
  • ground ginger
  • ground cloves

Wet Ingredients

  • melted butter
  • granulated sugar
  • eggs
  • chai tea sachets or tea bags
  • half and half or milk
  • vanilla extract
  • crisp apple, peeled and cubed

Crumble

  • flour
  • brown sugar
  • melted butter
  • cinnamon
  • cardamom

Chai Sugar Glaze

  • powdered sugar
  • half and half
  • chia tea
  • melted butter
  • cardamom
  • cinnamon

See recipe card for quantities.

How To Make Chai Apple Crumble Top Muffins

Silver muffin tin lined with white paper liners.

Preheat oven & prepare muffin tin

Preheat your oven to 350°F. Line a muffin tin with paper liners or grease it lightly. Set aside.

Chai tea steeping in small glass pitcher on the right and a glass container with chai tea sachets on the left with a glass mixing bowl with dry ingredients in the background

Steep the tea

Use 2-3 chai tea sachets or bags, steep them in ¾ cup of boiling water for 5 minutes or longer. The longer you steep the stronger the tea, and that will enhance the flavor of your muffins. After steeping the tea, reserve 1 to 2 tablespoons of the tea to be used in the sugar glaze later.

Shot of crumble mixture in a small glass mixing bowl with a dish towel in the background.

Prepare the crumble topping and apple

In a small bowl, mix the flour, brown sugar,  cardamom, and cinnamon. Add the melted butter, and mix until the mixture resembles coarse crumbs. Set aside. Peel and dice the apple and set it aside.

Clear glass mixing bowl with dry ingredients in the bowl with the chai spices on top of the dry flour mixture.

Mix the dry ingredients

In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cardamom, ginger, and cloves. Set aside.

Glass bowl with sugar and butter mixed together with a whisk.

Combine the melted butter with the sugar

In a small bowl, whisk together the melted butter and sugar until well combined.

Glass bowl with egg being mixed into sugar mixture with a wire whisk with a dish towel behind the bowl.

Add the eggs

Add the eggs, one at a time, mixing well after each addition.

Glass bowl filled with all the wet ingredients mixed together with a wire whisk.

Add the remaining wet ingredients

Stir in the cooled chai tea, half and half, and vanilla extract. Make sure you reserve 1 to 2 tablespoons of the tea to be used in the sugar glaze later.

Dry ingredients being mixed into wet ingredients in a bowl with spatula in the bowl.

Combine the dry into the wet

Pour the wet ingredients into the dry ingredients and stir gently until just combined. Be careful not to overmix the batter.

Bowl of chai apple muffin batter with diced apples on top with spatula in the bowl.

Fold in the apples

Gently fold in the diced apples.

Overhead shot of uncooked chai apple muffins in pan topped with crumble topping.

Fill the muffin tin and bake

Divide the batter evenly among the muffin cups, leaving about ½ inch from the top of paper liner. Generously sprinkle the crumble topping over each muffin. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Check for doneness at the 20 minute mark, to prevent overbaking and drying the muffins.

Bowl of chai sugar glaze with muffin pan in background with cooked muffins in the pan.

Make the Chai sugar glaze


In a small bowl, whisk the powdered sugar to remove any lumps. Add the ground cardamom and cinnamon and mix them into the powdered sugar. Mix the half and half with 1 tablespoon of the reserved tea and gradually add to the sugar mixture. Whisk in the melted butter until smooth and pourable. If your glaze is too thick add in more of the tea 1 teaspoon at a time until you reach your desired consistency.  If it’s too thin add in more powdered sugar. The glaze should be smooth and pourable but thick enough to coat the back of a spoon.

Shot of chai apple muffin on counter with the front muffins topped with some of the chai glaze with a small spoon filled with chai sugar glaze.

Cool, glaze and serve

Let the muffins cool in the pan for 5 minutes before removing the muffins and allowing them to cool completely. Drizzle the chai sugar glaze over your cooled muffins.

Recipe Top Tip

Steep the chai tea extra strong. This will create a concentrated chai flavor that will permeate the entire muffin, giving you a richer and more aromatic experience.

Close-up shot of chai apple muffin with chai glaze poured over front muffin.

How To Serve Your Chai Muffins

Serve the muffins with a steaming cup of chai tea or a chai latte to complement and amplify the spiced flavors. They also go well with coffee or a glass of cold milk.

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Close-up shot of a chai muffin torn in half showing the inside of the muffin with more muffins in the background.

Substitutions and Variations

Vegan: To make Chai Latte Crumble Top Muffins vegan, you can substitute the butter with coconut oil or vegan butter, the half and half with a plant-based milk, and for the eggs you can use ground flaxseed. Mix 2 tablespoons of the ground flaxseed with 6 tablespoons of water to make flax eggs.

Gluten-free: Use a high-quality gluten-free all-purpose flour blend in place of the all-purpose flour.

How To Store Leftovers

Room Temperature or Refrigeration: You can store your muffins in an airtight container at room temperature for up to 2-3 days. If you are in a warmer climate I suggest you store them in an airtight container in the fridge. Allow the muffins to come to room temperature before serving, or warm them slightly in the microwave.

How To Freeze Chai Apple Muffins

Cool Completely: Allow the muffins to cool completely at room temperature. This prevents excess moisture from forming and avoids freezer burn.

Wrap Individually: Wrap each muffin tightly in plastic wrap or aluminum foil. This will help protect them from freezer burn and keep them fresh. It also allow you to enjoy as many or as little as you need at a time.

Place in a Freezer Bag: Once wrapped, place the muffins in a large, resealable freezer bag. Be sure to squeeze out as much air as possible before sealing the bag to prevent ice crystals from forming.

Label and Date: Label the bag with the date so you know how long they've been in the freezer. Muffins are best enjoyed within 2-3 months of freezing.

Freeze: Place the bag in the freezer.

How to Thaw and Reheat

Thaw at Room Temperature: When you’re ready to eat a muffin, take out what you need from the freezer and let it thaw at room temperature for about 1-2 hours.

Reheat (Optional): If you prefer your muffins warm, you can reheat them in the microwave for about 15-20 seconds.

    Batch of Chai Apple muffins on counter with a small spoon in front of muffins with chai sugar glaze on spoon.

    FAQ

    Can I use store-bought chai tea concentrate instead of brewing my own chai?

    Absolutely! You can substitute the brewed chai tea with store-bought chai concentrate. You may need to adjust the amount of sugar in the recipe If the concentrate is pre-sweetened.

    Can I freeze these muffins?

    Yes, these muffins freeze well. Wrap each muffin individually in plastic wrap or aluminum foil, then place them in a resealable plastic bag or airtight container. You can take out as many as you need at a time. They can be frozen for up to 2-3 months. When you are ready to eat thaw at room temperature.

    Shot of chai apple muffin on counter with the front muffins topped with some of the chai glaze with a small spoon filled with chai sugar glaze.

    Mediterranean Grain Bowl with Farro and Grilled Chicken

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    This Mediterranean Grain Bowl with Farro and Grilled Chicken is a hearty dish that combines the nutty flavor of farro with the succulent taste of grilled chicken, marinated in a honey sauce for a subtle sweetness.

    Overhead shot of bowl filled with Mediterranean grain bowl salad with a bunch of fresh flat leaf parsley at the top right corner of the bowl.

    This grain bowl is topped with a colorful array of Mediterranean-inspired ingredients, including ripe cherry tomatoes, crisp cucumbers, tangy Kalamata olives, and creamy feta cheese. A drizzle lemony yogurt dressing ties everything together, making this grain bowl a fresh yet satisfying meal that is both nutritious and delicious. Perfect for a wholesome lunch or a light dinner.

    Grain bowls are highly customizable, allowing for endless variations depending on personal taste, dietary preferences, and seasonal ingredients. They are a popular choice for health-conscious eaters because they can be nutrient-dense, flavorful, and easy to prepare.

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    What Is A Grain Bowl?

    Grain bowls are all-in-one meals that typically consist of a cooked grain, topped with proteins, vegetables, and other ingredients such as nuts, seeds, and dressings or sauces.They are super versatile and are both satisfying and nutritious.
    Grain bowls are a quick and easy way to turn random ingredients into a delicious and healthy meal. However, creating a balanced grain bowl requires some thought about the textures, flavors and nutrients of the ingredients you use.

    Elements Of Healthy Grain Bowls

    Here are some tips to help you make a delicious, satisfying and nutritious meal bowl.

    1. Choose Your Grain: Start with a base of hearty grains like quinoa, brown rice, farro, or bulgur. These grains provide complex carbohydrates and fiber, making the bowl hearty and filling.  
    2. Choose Your Protein: Add a source of protein to make your bowl more filling. Options include grilled chicken, tofu, beans, lentils, or boiled eggs. Marinate or season your protein for added depth.
    3. Add a Variety of Vegetables: Mix cooked and raw vegetables to create contrasting textures. Roasted veggies like sweet potatoes or Brussels sprouts add warmth, while fresh greens, cucumbers, or shredded carrots add crunch.
    4. Healthy Fats: Include healthy fats like avocado slices, a sprinkle of nuts or seeds, or a drizzle of olive oil. These not only add richness but also help your body absorb fat-soluble vitamins.
    5. Sauces and Dressings: These tie all the elements together, adding moisture and flavor. Common choices include vinaigrettes, tahini, yogurt-based dressings, or even just a squeeze of lemon or lime.
    6. Add Toppings: For extra texture, consider adding toppings like toasted nuts, seeds, crispy chickpeas, or crumbled cheese. These can add a satisfying crunch and additional flavor.

    We eat with our eyes first so make your grain bowl visually appealing by arranging your ingredients in sections, leaving the grains at the base and layering the other components in a way that showcases their colors.

    How To Make A Mediterranean Grain Bowl

    A Mediterranean grain bowl is rich in fresh, vibrant ingredients that combine to create a flavorful and balanced dish. Here are some excellent ingredients to include:

    Grains: Farro, quinoa, bulgur, couscous, and brown rice are great choices.

    Proteins: Grilled chicken, falafel, tofu, chickpeas, and lamb or beef kofta make good choices for the protein portion.

    Vegetables: Cucumbers, tomatoes, red onions, bell peppers, artichoke hearts, leafy greens like spinach and arugula, roasted vegetables and olives.  

    Healthy Fats: Great choices for healthy fats are avocados, feta cheese, and olive oil.

    Herbs and Spices: Fresh parsley, mint, basil, Mediterranean oregano, sumac, Aleppo pepper flakes, baharat spice, ras el hanout and za’atar are excellent choices for Mediterranean grain bowls.

    Dressings and Sauces: Some popular dressings and sauces are yogurt dressing, lemon-tahini dressing, tzatziki sauce, hummus, and simple olive oil and lemon juice.

    Additional Toppings: Here are more toppings you can add for fresh flavor and texture. Pine nuts, sesame seeds, pepitas,  capers, pomegranate seeds, pickled red onions, crispy chickpeas and sun-dried tomatoes.

    You can also serve your Mediterranean grain bowl with a side of pita chips or whole wheat pita bread.

    Ingredients

    Overhead shot of ingredients for mediterranean grain bowl.
    • boneless chicken breast
    • farro
    • oregano
    • sumac
    • aleppo pepper flakes
    • citrus honey (you can sub with regular honey)
    • lemon juice
    • lemon zest
    • olive oil
    • fresh arugula
    • cherry tomatoes
    • red onions
    • cucumber
    • pitted kalamata olives
    • chickpeas
    • crumbled feta cheese
    Mint and flat leaf parsley bottom right with a lemon to the left and a container of greek yogurt behind the lemon with a honey jar next to the yogurt container and a glass container of olive oil next to the honey jar.

    Dressing

    • greek yogurt
    • lemon juice
    • lemon zest
    • olive oil
    • citrus honey (you can sub with regular honey)
    • chopped parsley
    • chopped mint

    See recipe card for quantities.

    Instructions

    Step one in preparing the chicke breast. Overhead shot of chicken breast between parchment paper being pounded with metal mallet.

    Pound the chicken

    Cover a cutting board with parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. (you can also use a plastic zip bag). 

    Using the flat side of a mallet, heavy pan, or rolling pin, pound the chicken breast using short strokes starting with the thickest part of the chicken working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.

    Seasoned chicken breast on a white plate with jared seasoning behind the plate.

    Season the chicken

    In a small bowl mix together the lemon juice, zest, honey, and oil and whisk to combine, set aside. Season both sides of the chicken breast with the spices and herbs. Place the seasoned chicken into a large plastic zip bag or baking dish. Whisk the lemon/oil mixture once more and pour the mixture over the chicken, making sure all of the chicken gets coated. 
    Zip or cover and set aside to marinate 30 minutes to an hour or overnight in the fridge. If you marinate overnight, be sure to take the chicken out of the fridge at least 30 minutes before grilling.

    Seasoned chicken breast in a plastic zip bag.

    Marinate the chicken

    Place the seasoned chicken into a large plastic zip bag or baking dish. Give the lemon/oil mixture a whisk and pour the mixture over the chicken, making sure all of the chicken gets coated. 
    Zip or cover and set aside to marinate 30 minutes to an hour or overnight in the fridge. If you marinate overnight, be sure to take the chicken out of the fridge at least 30 minutes before grilling.

    Grilled chicken for grain bowl on a cast iron grill pan.

    Grill the chicken

    Heat the grill pan on medium-high heat. When the grill pan is hot, brush a bit of oil on the pan, making sure to coat the entire pan with oil. Add the chicken breast to the grill pan and cook for 4-5 minutes on the first side without moving, until the underside develops dark grill marks. Flip the chicken using a pair of tongs or a fork and cook the other side for another 4-5 minutes. (To make sure your chicken is safe to eat, use a thermometer to check the internal temperature reaches 165 degrees.). Remove from pan and allow chicken to rest and cool a bit before slicing.

    Overhead shot of cooked farro in a saucepan.

    Cook the farro

    While the chicken is marinating, prepare the farro according to the package directions.

    Overhead shot of dressing in a jar with chopped herbs and a container of greek yogurt on a wood cutting board.

    Make the dressing

    Place all of the dressing ingredients in a glass jar, place the lid on the jar and shake until ingredients are well combined. Or you can place in a small bowl and whisk to combine.

    Overhead shot of chopped veggies and bowl of chickpeas for grain bowl recipe.

    Prep the vegetables

    Slice the tomatoes in half, slice the cucumber in half lengthwise and then slice the halved cucumber, slice the red onion, and slice the olives in half.

    Seasoned chickpeas in a bowl with a spoon a salt cellar and jars of spices behind the bowl.

    Season the chickpeas

    Open the can of chickpeas, rinse and drain well. Place chickpeas in a bowl and sprinkle with the sumac, Aleppo pepper flakes, and sea salt. Toss to coat evenly.

    Bowl filled with cooked farro on the left and fresh arugula on the right with bowls of chopped vegetables behind the grain bowl.

    Start assembling the grain bowl

    You should have enough ingredients to make four grain bowls. Place the arugula on one side of the bowl and the farro on the opposite side. Place slices of grilled chicken, chickpeas, sliced vegetables, and feta cheese over the farro and arugula. Drizzle with the dressing and garnish with chopped parsley and mint.

    Overhead shot of bowl filled with Mediterranean grain bowl salad with a bunch of fresh flat leaf parsley at the top right corner of the bowl.

    Add toppings to your grain bowl

    Place slices of grilled chicken, seasoned chickpeas, sliced olives, sliced tomatoes, sliced cucumbers, diced red onions and feta cheese over the farro and arugula. Drizzle with the dressing and if you like chop a bit more parsley and mint to garnish the top of salad.

    Recipe Top Tip

    Cook your grain and protein in advance. When ready to serve, reheat or serve at room temperature.

    How To Serve Your Grain Bowl

    Close-up shot of Mediterranean grain bowl filled with grilled chicken and fresh vegetables

    Serve your Mediterranean grain bowl with farro and grilled chicken with a side of pita chips or pita bread. If you like you can chop a bit more parsley and mint to garnish the top of the salad.

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    Global Variations for Grain Bowls

    Grain bowls can be adapted to reflect flavors and ingredients from various global cuisines. Here are some popular global variations:

    Asian-Inspired 

    Grain: Brown rice, jasmine rice, or sushi rice.

    Protein: Grilled chicken, tofu, tempeh, or shrimp.

    Vegetables: Edamame, bok choy, shredded carrots, cucumbers, and sautéed mushrooms.

    Sauce: Soy sauce, hoisin sauce, or sesame-ginger dressing.

    Toppings: Sesame seeds, seaweed strips, green onions, and pickled ginger.

    African-Inspired 

    Grain: Couscous, millet, or sorghum.

    Protein: Grilled chicken, lamb, chickpeas, or lentils.

    Vegetables: Roasted sweet potatoes, tomatoes, carrots, and kale.

    Toppings: Dukkah (spice and nut mix), chopped peanuts, raisins, and fresh cilantro.

    Sauce/Dressing: Harissa, peanut sauce, or a citrusy vinaigrette.

    Mexican-Inspired

    Grain: Quinoa, brown rice, or a blend of ancient grains.

    Protein: Black beans, grilled chicken, carne asada, or grilled shrimp.

    Vegetables: Corn, avocado, cherry tomatoes, bell peppers, and red onion.

    Sauce: Salsa, guacamole, or a lime-cilantro dressing.

    Toppings: Fresh cilantro, crumbled queso fresco, jalapeños, and tortilla strips.

    Indian-Inspired 

    Grain: Basmati rice, quinoa, or spiced brown rice.

    Protein: Paneer, chickpeas, lentils (dal), or grilled chicken tikka.

    Vegetables: Roasted cauliflower, sautéed spinach, carrots, and peas.

    Sauce: Raita (yogurt sauce), curry sauce, or tamarind chutney.

    Toppings: Fresh cilantro, toasted cashews, and pickled red onions.

    Italian-Inspired 

    Grain: Farro, orzo, or barley.

    Protein: Grilled chicken, cannellini beans, or prosciutto.

    Vegetables: Cherry tomatoes, arugula, roasted red peppers, and artichoke hearts.

    Sauce: Pesto, balsamic glaze, or a simple olive oil and lemon dressing.

    Toppings: Parmesan cheese, fresh basil, and toasted pine nuts.

    How To Store Leftovers

    Store all of the components separately in airtight containers in your fridge. Eat with in 2-3 days.

    FAQ

    Are grain bowls healthy?

    Grain bowls can be very healthy if they include a balance of complex carbs, lean proteins, healthy fats, and plenty of vegetables. However, adjust the ingredients to meet your dietary needs, whether you’re focusing on low-carb, high-protein, or plant-based diets.

    Can I make grain bowls ahead of time?

    Yes, grain bowls are great for meal prep. Cook grains and proteins in advance, chop vegetables, and store everything separately in the fridge. You can assemble bowls just before eating to keep ingredients fresh and maintain texture. Or you can layer them keeping wet ingredients like juicy vegetables separate until you are ready to eat. Add dressing and sauces right before serving.

    Homemade Hibiscus Syrup with an Easy Hibiscus Lemonade Recipe

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    This homemade hibiscus syrup is so simple, and it’s paired with an easy Hibiscus lemonade recipe. The syrup is made by simmering strong hibiscus tea with sugar until the liquid turns a deep, ruby red. The result is a beautiful floral and tangy syrup, with rich color and flavor. The syrup is mixed with freshly squeezed lemon juice and water, and becomes a refreshing hibiscus lemonade, combining the tartness of lemons with the delicate floral notes of hibiscus. Perfect for hot summer days, this drink offers a delightful twist on a classic lemonade. 

    Two short glasses filled with hibiscus lemonade with hibiscus syrup and large container of hibiscus behind the short glasses.

    It’s August and the heat is on here in Texas. So I’m drinking plenty of cool and refreshing beverages. This is one of my favorites, because I love hibiscus tea and I love lemonade and when the both of them come together the flavor is absolutely amazing.

    If you enjoy fruit infused beverages, try our Strawberry Infused Lemonade and Sparking Strawberry Shrub.

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    Why Drink Hibiscus Tea

    Hibiscus tea is made from the dried petals of the hibiscus flower and it offers a range of potential health benefits.

    Overhead shot of bag of loose leaf hibiscus tea flowers next to a scoop of hibiscus tea flowers on a marble countertop
    • Rich in Antioxidants: Hibiscus tea is high in antioxidants, which help combat oxidative stress and may reduce the risk of chronic diseases.
    • Lowers Blood Pressure: Several studies suggest that drinking hibiscus tea can help lower both systolic and diastolic blood pressure, particularly in people with mild hypertension.
    • Supports Heart Health: By helping to manage blood pressure and cholesterol levels, hibiscus tea can contribute to overall cardiovascular health.
    • Aids Digestion: The tea has mild diuretic properties and may help improve digestion and reduce bloating.
    • Anti-inflammatory Properties: The antioxidants in hibiscus tea also have anti-inflammatory effects, which can help reduce inflammation in the body.
    • Weight Management: Some studies indicate that hibiscus tea can help with weight management by reducing body fat and improving metabolic health.
    • Boosts Immune System: Hibiscus is rich in vitamin C, which is essential for a healthy immune system.
    • Liver Health: There is some evidence that hibiscus tea may promote liver health by helping to detoxify the liver and improve its function.
    • Antibacterial Properties: Certain compounds in hibiscus have antibacterial properties that can help fight off infections.
    • Skin Health: The antioxidants and vitamins in hibiscus tea can help promote healthy skin by reducing signs of aging and improving skin elasticity.

    Ingredients You Need To Make Homemade Hibiscus Syrup

    • Loose leaf hibiscus petals or bag tea
    • fresh water
    • sugar

    Ingredients You Need To Make Hibiscus Lemonade

    • Hibiscus tea syrup
    • lemon juice
    • fresh water
    • lemon slices
    • fresh mint leaves

    Other Ways To Use Homemade Hibiscus Syrup

    • Mix with boiling water for a quick hot tea
    • Over fresh fruit
    • Over yogurt
    • Over ice cream or sorbet

    See recipe card for quantities.

    How To Make Homemade Hibiscus Syrup

    White SMEG electric kettle on a marble countertop.

    Boil water

    Bring fresh water to a boil using an electric or stove-top kettle, or pot on the stove if you don’t have a kettle.

    Loose leaf hibiscus tea steeping in a french press with a SMEG electric kettle in the background.

    Steep tea

    Place tea leaves or bags in a French press, tea pot or large heat proof bowl or pan. Pour the boiling water over the tea, cover and steep for 4-5 minutes.

    Hibiscus tea mixed with sugar in a pot with lemons on cutting board in the background.

    Combine tea with sugar and simmer

    Pour steeped tea into a saucepan and add 2 cups of sugar and stir to combine. Simmer gently until tea thickens into a syrupy consistency, stirring occasionally, about 5 minutes.

    Homemade hibiscus syrup in a glass airtight container for storing in fridge On a marble countertop.

    Store syrup until ready to use

    Transfer syrup to an airtight glass jar or pitcher. Store in the fridge to have on hand to make fast and easy drinks, dessert, or pour over fruit for a tasty snack.

    Recipe Top Tip for Homemade Hibiscus Syrup

    Make a Strong Tea Make your hibiscus tea strong to capture the rich, deep flavor of the tea.

    How To Make Hibiscus Lemonade

    Glass pitcher filled with fresh water and lemon juice with mixing spoon in pitcher. Sliced and squeezed lemons around the pitcher.

    Mix lemon juice and water

    In a pitcher, mix the lemon juice with water.

    small glass container filled with hibiscus syrup on the left and a larger glass container of hibiscus lemonade on the right.

    Add in the hibiscus syrup

    Stir in your homemade hibiscus syrup. Adjust the sweetness to your liking by adding more syrup as needed.

    Recipe Top Tip for Hibiscus Lemonade

    Use Fresh Juice Start with fresh-squeezed lemon juice for the best flavor.

    Serve Chilled For the best flavor, chill your hibiscus lemonade in the refrigerator before serving.

    How To Serve

    Serve your hibiscus lemonade over ice, and garnish with lemon slices and a sprig of mint.

    If you like you can freeze some of your hibiscus lemonade in an ice tray and use it in place of plain water ice cubes. This prevents your lemonade from being watered down.

    Glass pitcher of hibiscus lemonade and two short glasses of hibiscus lemonade in front of pitcher with a glass container of hibiscus syrup next to large container of hibiscus lemonade.

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    Substitutions and Variations

    Sugar For a deeper flavor, use brown sugar instead of granulated sugar when maker your hibiscus syrup.

    Omit the sugar Instead of sugar you can use honey, agave nectar, or any sugar substitute of your choice.

    Make It Sparkling When making your lemonade use sparkling water instead of plain water.

    Fruit You can add other fruit such as strawberries, raspberries, or blueberries to your lemonade.

    Cocktail You can add gin or vodka to turn your hibiscus lemonade into a refreshing cocktail.

    Overhead shot of hibiscus lemonade made with hibiscus syrup garnished with sliced lemon and fresh mint in a short glass.

    How To Store Leftovers

    Hibiscus Syrup Store your hibiscus syrup to an airtight glass jar or pitcher in your fridge until ready to use.

    Lemonade Store in an airtight container in the fridge.

    FAQ

    Can I make hibiscus lemonade in advance?

    Yes, you can prepare your hibiscus lemonade in advance and store it in the refrigerator until ready to serve. Stir well before serving.

    How can I adjust the tartness of the lemonade?

    Adjust the tartness of your hibiscus lemonade by adding more lemon juice for a tarter drink or more water for a milder flavor. Taste as you go to find the taste that’s right for you.

    Sausage Pasta with Burrata (Quick and Easy Recipe)

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    This quick and easy sausage pasta with burrata combines the robust flavors of sweet Italian sausage with the convenience of canned diced tomatoes for a quick and satisfying meal. It’s a simple yet indulgent pasta that’s perfect for busy weeknights, offering a comforting and delicious meal with minimal effort.

    Close-up of sausage pasta with torn burrata scattered over the top and fresh torn basil leaves.

    The sausage is browned to perfection, releasing its savory juices, which meld with the tomatoes to create a rich, flavorful sauce. Pasta is then tossed in this hearty mixture, absorbing the delicious flavors. To elevate the dish, creamy burrata cheese is added just before serving, providing a luxurious, velvety texture that complements the savory sausage and tangy tomatoes.

    I must admit that pasta is my go-to for quick and easy weeknight meals. Lemon caper pasta with grape tomatoes, vegan eggplant mushroom bolognese, and creamy one-pot vegetarian pasta are a few of my favorites.

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    Fresh ball of Burrata in a small bowl with a fresh bunch of basil on blue kitchen towel

    Why Use Burrata In Your Pasta?

    • It adds a rich and a buttery essence.
    • It’s a simple addition that makes a tremendous difference in the flavor and taste of any pasta recipe.
    • It’s easy to find, it’s available in most grocery stores or fine cheese shops.

    Ingredients

    Ingredients for sausage pasta clockwise from the top a can do petite diced tomatoes, glass jar of olive oil, fresh shallot and garlic cloves, small black bowl filled with italian herbs, three links of sweet italian sausage, and a package of fresh uncooked spaghetti pasta.
    • shallots
    • fresh garlic
    • Italian seasoning
    • smoked paprika
    • red pepper flakes
    • sweet Italian sausage
    • petite diced tomatoes (canned)
    • olive oil
    • packaged pasta
    • fresh basil
    • parmesan cheese
    • burrata
    • fresh basil leaves
    • salt and pepper
    • pasta water

    See recipe card for quantities.

    Instructions

    Overhead shot of pasta in pot of hot water.

    Cook the pasta

    Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions until al dente. Reserve about ½ cup of the pasta water before draining the pasta. After draining the pasta, toss with a bit of olive oil to prevent the pasta from sticking together. Cover and set aside.

    Italian sausage sauteein in skillet being stirred with a wooden spatula.

    Prepare the sausage

    As soon as you place the pot of salted water on the burner for the pasta, heat the olive oil in a large skillet over medium heat. Remove the casing from the sausage and crumble the sausage into the skillet. Cook, breaking it up with a wooden spoon or a spatula. Cook until browned and cooked through, about 5-6 minutes. Transfer sausage to a plate or bowl, cover and set aside.

    Sautéing shallots, garlic and spices in pan with a wooden spatula.

    Sauté shallots, garlic and seasonings

    Add the chopped shallots to the skillet adding more olive oil to the pan if the pan is too dry. Sauté until shallots are translucent, about 2-3 minutes. Add the garlic, the herbs, and the spices and cook for another 3 minutes, until fragrant.

    Diced tomatoes added to pan with sautéing shallots, garlic and spices.

    Add tomatoes

    Add the canned diced tomatoes to the skillet and stir to combine. Season with salt and pepper and let the mixture simmer for 2-3 minutes.

    Cooked pasta on top of sausage and tomatoes in a large skillet.

    Add the sausage, pasta, pasta water, and parmesan

    Add the sausage, cooked pasta, the Parmesan, and a few tablespoons of the starchy pasta water to the skillet. Toss to combine and coat the pasta. As it simmers the sauce will thicken. If it gets too dry add more of the pasta water a tablespoon at a time. Continue to cook another 2-3 minutes to heat everything through.

    The starch from the pasta water when combined with the oil helps to create an emulsion that coats the noodles. 

    Overhead shot of skillet filled with sweet Italian sausage pasta with tomatoes and torn burrata scattered over the top of the pasta

    Add the burrata

    Remove the skillet from the burner and tear the fresh burrata cheese into pieces over the pasta. The heat from the pasta will melt the burrata.

    Bowl filled with sausage pasta with burrata and fresh basil on top with the skillet filled with the pasta in the background of the bowl of pasta.

    How To Serve

    Garnish with fresh torn basil leaves sprinkled over the pasta. This pasta is best served immediately after it’s made, while the burrata is still creamy and slightly melted from the heat of the pasta.

    Recipe Top Tips

    Fresh Burrata: Use fresh burrata for the best results. 

    Don’t Overcook the Pasta: Pasta should be cooked to al dente pasta, because al dente holds up well when mixed with the sauce and burrata. Al dente pasta is pasta cooked to an ideal consistency, which is firm and tender. Not too hard or chalky and not too soft and mushy.

    Close-up of bowl filled with sausage pasta with burrata and fresh basil on top with the skillet filled with the pasta in the background of the bowl of pasta.

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    Substitutions and Variations

    Protein: Pork Italian sausage can be replaced with chicken or turkey sausage. You can also make this recipe using diced chicken.

    Pasta: Switch the spaghetti noodle for another pasta shape. You can also use a gluten-free pasta.

    How To Store Leftovers

    Store ant leftover pasta in an airtight container in the refrigerator and eat within 2-3 days. Heat before serving.

    FAQ

    Can I make this a vegetarian pasta dish?

    Absotulety, you can just omit the Italian sausage.

    Can I use a different type of pasta?

    You can certainly use any other pasta of your liking. Penne or rigatoni are good choices. You can also use gluten-free pasta.

    More Pasta Recipes For You To Try

    Herb Green Bean and Pea Pasta

    One-Pot Pasta with Burrata

    Kale Mushroom Capellini

    Fire Roasted 20-Minute Pasta Sauce

    Tomatoes Slow-Roasted with Basil Pesto (Confit Method)

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    These Tomatoes Slow-Roasted with Basil Pesto is absolutely delicious spread over toast, spooned over pasta, served with cheese and crackers or served alongside chicken or fish. And it’s a great topping for pizza, the uses are limitless.

    Close-up of roasted cherry tomatoes in baking dish.

    In this dish, ripe tomatoes are simmered in an oil and basil pesto sauce until they achieve a tender, melt-in-your-mouth consistency. The slow cooking process allows the tomatoes to absorb the herbal essence of the pesto, enhancing their natural sweetness with layers of aromatic basil and garlic flavors. As the sauce reduces, it intensifies, creating a rich and savory flavor.

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    What Is Confit

    This slow-cooked method I used for this recipe is a variation of a method called confit.

    So what is confit?

    Confit is a traditional French cooking method used to preserve and flavor food by slow-cooking it in fat at a low temperature. The word "confit" comes from the French verb "confire," which means "to preserve."

    Confit is most commonly associated with duck (duck confit), but the method can be applied to  other foods.

    Traditional Confit Cooking Methods

    Protein Confit

    Proteins like meat, poultry and fish are cured in salt to draw out the excess moisture before submerging them in fats and slowly cooking them on a low temperature.  

    Vegetable Confit

    Vegetables should be clean and dry before submerging them in the oil, and adding herbs and spices to add flavor.

    Fruit Confit

    Unlike meats or vegetable confit, fruit confit uses simple syrup instead of fats as the cooking liquid. 

    Ingredients

    The typical tomato confit recipe is tomatoes, olive oil and fresh garlic. However, in this recipe I added pesto sauce and omitted the fresh garlic because there is garlic in the pesto sauce. I also added some sugar to help with the caramelizing of the tomatoes and balance the acidity.

    Counterclockwise shot of ingredients cherry tomatoes in the middle jar of pesto sauce with a spoon inserted in jar glass jar of olive oil jar of red pepper flakes and small black bowl of sugar all with a blue towel in the background.
    • cherry tomatoes
    • olive oil
    • pesto sauce
    • sugar
    • red pepper flakes

    See recipe card for quantities.

    Instructions

    Washed cherry tomatoes on a blue and white towel with glass jar of olive oil and jar of red pepper flakes in the background

    Prepare oven and tomatoes

    Preheat the oven to 275 degrees. Wash and dry the cherry tomatoes, using a clean kitchen towel or paper towel.

    Washed and dried cherry tomatoes in a rectangle baking dish

    Place tomatoes in baking dish

    Place the cherry tomatoes in a single layer in a rectangular baking dish.

    Overhead shot of olive oil and pesto mixture in a mixing bowl with a whisk

    Combine oil mixture

    Combine olive oil, pesto sauce, and sugar into a small mixing bowl, whisk to combine.

    Cherry tomatoes in rectangle baking dish with olive oil poured over the tomatoes

    Roast the tomatoes

    Pour the olive oil mixture over the tomatoes. Place in the preheated oven and roast for 1-1½ hours. The oil will bubble slightly as it cooks.

    Close-up shot of roasted cherry tomatoes in baking dish.

    Cool and Serve: Remove from oven and allow to cool before serving.

    Recipe Top Tip

    Use the right size baking dish or pan. The tomatoes should be submerged in the oil. Using a baking dish or pan that’s too large will not allow the tomatoes to be submerged in the oil.

    Ways To Use Tomatoes Roasted with Basil Pesto

    There are countless ways to use this delicious recipe, below are just a few ways I enjoy using it.

    • Use in place of canned tomatoes in a recipe
    • Serve over pasta or add it to your pasta sauce 
    • As a pizza topping
    • Serve with or over eggs
    • Spread over toast
    • Serve it with beef, poultry, or fish
    • Add to your charcuterie board
    • Serve over hummus or other dips and spreads
    • Serve over cream cheese or other soft cheeses
    Roasted tomatoes on toast with a container of roasted tomatoes in the background.

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    Substitutions and Variations

    Garlic: If you are a garlic fan, you can add some fresh garlic to the baking pan.

    Tomatoes: You can sub the cherry tomatoes with any small tomato variety, such as grape, angel sweet, or plum to name a few.

    How To Store Leftovers

    Roasted tomatoes in glass storage jar

    Place the cooled tomatoes in an airtight glass container, spoon oil over the tomatoes and store in your refrigerator. Use within 5-7 days.

    Any remaining oil can be used in recipes. So store in a glass airtight container in your refrigerator. The oil will harden as it cools in the fridge. When you’re ready to use the oil remove from the fridge and allow to liquidify.

    Garlic and Botulism

    Because garlic is a low-acid vegetable when stored in oil at warm temperatures there is a risk of botulism. The pH of garlic is between 5.3 and 6.3. . Botulism can form at a pH of 4.6 or higher. If you added fresh garlic to the tomatoes, I highly recommend removing the garlic from the tomatoes once cooled and storing the garlic in a clean airtight container in your refrigerator and use within 1-2 days. For more info on Botulism check out this article on the CDC website.

    FAQ

    Can I freeze this recipe?

    Certainly, I suggest freezing it in an ice cube tray for easy single serving. Use within 3-4 months. When you’re ready to use, pop out to use in a recipe or defrost and use as a condiment. 

    How long does this recipe last?

    It should last up to 2 weeks in your fridge if stored in an airtight container.

    Do I have to cook it in the oven?

    No, you can cook it in a pan on your stovetop on a low simmer.

    More Roasted Condiments For You To Try

    Lemon Blueberry Crumb Cake with Lemon Cream Cheese Topping

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    Our Lemon Blueberry Crumb Cake with Cream Cheese Topping has a moist and tender crumb, bursting with juicy blueberries and infused with the bright, zesty notes of fresh lemon. 

    Overhead shot of sliced crumb cake with one square slice in front of cake.

    This cake has a center layer of buttery brown sugar crumble and blueberries that combine together beautifully. The cake is topped with another buttery crumb layer that adds a satisfying crunch. To elevate it even further, a rich and creamy cream cheese topping is drizzled over the top. Perfect for breakfast, brunch, dessert, or an irresistible afternoon treat. 

    I absolutely love the pairing blueberries and lemons, the sweetness of the blueberries is a perfect balance to the tart of the lemon. If you are a fan of blueberries and lemon you may want to make these delicious Lemon Thyme Blueberry Buns or Lemon Ricotta Toast with Wild Blueberry Sauce.

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    Advantages of Adding Blueberries to Your Breads and Cakes

    Natural Sweetness: Blueberries add a natural sweetness to baked goods, reducing the need for additional sugar.

    Moisture: The juicy nature of blueberries helps keep breads and cakes moist, resulting in a tender and flavorful crumb.

    Nutritional Boost: Blueberries are rich in vitamins, minerals, antioxidants, and fiber, adding nutritional value to your baked goods.

    Visual Appeal: Blueberries create visually appealing baked goods with their vibrant color, making cakes and breads more attractive and enticing.

    Flavor Complexity: The combination of sweet and slightly tart blueberries adds depth and complexity to the flavor profile of breads and cakes.

    Texture Contrast: Blueberries provide a pleasant burst of juiciness and a slight texture contrast within the soft and fluffy structure of cakes and breads.

    Simplicity: Blueberries are easy to incorporate into recipes, requiring minimal preparation and seamlessly blending into the batter.

    Overhead shot going counterclockwise of small bowl of fresh blueberries flour in a glass mixing bowl butter dish egg crate and glass container of milk on a marble counter.

    Ingredients

    Batter

    • blueberries (fresh or frozen)
    • flour
    • baking powder
    • baking soda
    • salt
    • sugar
    • egg
    • yogurt
    • milk
    • butter
    • oil
    • vanilla
    • fresh lemon zest and juice

    Crumble

    • flour
    • brown sugar
    • melted butter
    • lemon zest

    Cream Cheese Topping

    • cream cheese
    • milk
    • lemon juice
    • lemon zest

    See recipe card for quantities.

    How to Make Lemon Blueberry Crumb Cake

    9x9 blue pan lined with brown parchment paper.

    Prepare baking pan and oven

    Cut a strip of  parchment paper measuring 16 ½ inches long and wide enough to line the bottom of a 9x9 baking pan. Place the parchment in the pan leaving 2 inches of overhang. This makes it easier to lift the cake out of the pan later. Preheat your oven to 350 degrees.

    Overhead shot of prepared crumb mixture in a glass bowl.

    Make crumb topping

    Combine the flour, brown sugar, melted butter and lemon zest in a small bowl. Cover and set aside.

    Dry flour mixture for the lemon blueberry crumb cake in a glass bowl with a silver whisk.

    Combine the dry ingredients

    Using a medium sized bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine. Set aside.

    Wet- ingredients for the crumb cake whisked in a glass bowl.

    Combine the wet ingredients

    Pour the yogurt into a large bowl, add the egg and whisk to combine. Add the milk, melted butter, oil, sugar, vanilla, lemon zest and juice, whisk until well combined. It should be a smooth consistency.

    Overhead shot of on third of the flour mixture added to the liquid batter in a glass bowl.

    Combine the dry into the wet

    Add the dry ingredients to the wet in batches. Add ⅓ of the flour mixture to the wet and fold using a flexible spatula. When most of the flour has been incorporated, add half of the remaining flour mixture, fold again, then add the remaining flour and fold until there is no more dry flour. Your batter should be light and fluffy.

    Overhead shot of crumb cake batter in a glass bowl.

    Light and fluffy batter

    When all of the flour has been incorporated, your batter will not be very fluid. Your batter should be light and fluffy, and you should see lots of air pockets.

    First layer of crumb cake batter spread on the bottom of a blue baking square pan lined with brown parchment paper.

    Fill pan bottom

    Spoon half the batter into the pan and spread on the bottom of the pan.

    First crumb layer sprinkled over the top of the first layer of crumb cake batter of the lemon blueberry crumb cake.

    1st Crumble layer

    Sprinkle half of the crumble mixture over the batter.

    Layer of frozen blueberries on the unbaked crumb cake.

    Blueberry layer

    Top the crumble layer with the blueberries. If you are using frozen blueberries don’t thaw them. Keep them frozen until you are ready to layer them in your batter.  **See notes in the recipe card below on how to freeze your own fresh blueberries.**

    Second layer of crumb cake batter being spread over blueberry layer.

    Final batter layer

    Spoon the remaining batter over the blueberries and spread.

    Crumb topping sprinkled over the top of unbaked crumb cake.

    Top crumble layer

    Sprinkle the remaining crumble over the top of the batter. Bake in the middle of the oven for 25-30 minutes or until a toothpick inserted comes out clean and the cake springs back when you touch the top.

    Lemon cream cheese topping in a glass mixing bowl being whisked with a stainless steel whisk.

    Make the cream topping

    While the cake is baking in the oven, use a small bowl to whisk all of the topping ingredients together until  smooth and creamy. (Depending on the temperature of your kitchen, you may need to microwave your cream cheese for a few seconds to soften before adding the remaining ingredients.) For easy drizzling, transfer glaze to a piping bag or zip bag and set aside.

    Overhead shot of baked lemon blueberry crumb cake drizzled with cream cheese topping.

    Cool cake

    Remove from the oven and allow to cool. Once the cake has cooled, use the parchment paper to lift the cake out of the pan and place on a cutting board or other flat surface. 

    Overhead shot of baked lemon blueberry crumb cake drizzled with cream cheese topping.

    Top cake with cream topping

    Spread or drizzle the cream topping over the top of the cake using a piping bag or a zip bag with a corner of the bag cut.

    Recipe Top Tip

    If you are using frozen blueberries don’t thaw them. Keep them frozen until you are ready to layer them in your batter. Thawing your berries will create liquid on your berries causing the color to bleed.

    How To Serve Your Lemon Blueberry Crumb Cake

    Overhead shot of lemon blueberry crumb cake cut in squares.

    Slice the cake into 16 squares and serve at room temperature or slightly warm.

    Close-up shot of square slice of lemon blueberry crumb cake.

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    Substitutions and Variations

    Fruit: Some of the other fruits you can use in place of blueberries are blackberries, strawberries, and raspberries.

    Muffins: This batter also makes great muffins. You may need to adjust the cook time depending on the size of your muffin pan. 

    How To Store Leftovers

    This cake will keep well in an airtight container in the refrigerator for a week, however, it’s best to bring to room temperature or warm before serving.

    FAQ

    Can I make this cake ahead of time?

    You can certainly make this cake ahead of time for those special events. I recommend making it 2-3 days before you plan to serve, but don’t top the cake with the cream topping. Add the topping just before serving your cake.

    Can I freeze this cake?

    Yes, however, if you plan to freeze your cake don’t top your cake with th cream topping. Add the topping when you serve the cake. Let your cake cool completely, then wrap it tightly with two layers of plastic wrap. If you like you can also wrap it in foil. Place the wrapped cake in an airtight container or freezer bag. You can store it in the freezer for up to 3 months.
    When you are ready to thaw your cake, remove it from the freezer and let it defrost in your refrigerator for several hours or overnight.

    Can I use a different pan?

    Yes, you can use a round pan, muffin pan or Bundt pan. If you use a different size pan be sure to monitor your cooking time. The size of the pan can change the rate at which the cake bakes.

    Here are some more Blueberry Recipes to try!

    Quick and Easy DIY Taco Seasoning

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    Create your own DIY Taco Seasoning with this simple, flavorful blend of spices. This homemade taco mix combines chili powder, cumin, paprika, garlic powder, onion powder, oregano, coriander, and a touch of cayenne for a perfect balance of heat and savory. Ideal for seasoning ground meats, veggies, soups and more.

    Overhead shot of DIY taco seasoning in glass spice jar.

    Most packaged taco seasonings are filled with preservatives, artificial colors, too much salt, and other fillers that aren’t necessary. The advantage of making your own seasoning gives you control over the ingredients.

    You can use chili powders of your choice, for example you can use chipotle or ancho or use a combination of peppers.

    This recipe yields 10 tablespoons, it’s designed so you always have taco seasoning on hand. Two tablespoons of seasoning is equivalent to one store-bought seasoning packet.

    Ingredients You’ll Need

    Overhead shot of taco seasoning ingredients in a bowl.
    • chili powder
    • cumin powder
    • onion powder
    • garlic powder
    • smoked paprika
    • ground coriander
    • dried oregano
    • cayenne pepper
    • sea salt
    Taco seasoning in mixing bowl with wooden spoon.

    Step 1 : Combine

    Place all of the measured ingredients in a mixing bowl and mix until well combined.

    Overhead shot of DIY taco seasoning in a glass spice jar.

    Step 2 : Store

    Store in an airtight glass container.

    Ways To Use Your DIY Taco Seasoning

    Taco Meat: For one pound of ground beef, chicken, turkey, or plant-based alternative add 2 tablespoons of this seasoning to cooked and drained meat. Taste and add more salt as needed. (2 tablespoons of this DIY seasoning is equivalent to one store bought taco seasoning packet.) 

    Soups and Stews: It makes a great addition to a pot of chili or bean soup or stew. 

    Beans: It’s great stirred into refried bean or any beans of your choice.

    Veggies: Taste absolutely delicious on grilled or roasted veggies.

    Cooked ground beef seasoned with DIY taco seasoning in a bowl.

    Variations

    Spicy Version: Use more cayenne or other dried chili powders.

    Mild Version: Omit the cayenne pepper for a mild spice.

    Low-Sodium: Use less salt if you want a low-sodium version.

    Saucy: To create a saucy consistency add 1 teaspoon of cornstarch to your seasoning mix.

    Storing DIY Taco Seasoning

    This taco seasoning is best stored in a glass airtight container for up to 6 months.

    Overhead shot of DIY taco seasoning in a glass spice jar.

    Here Are More Mexican Inspired Recipes

    Overhead shot of DIY taco seasoning in a glass spice jar.

    Strawberry Peach Bruschetta with Honey and Balsamic Glaze

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    This Strawberry Peach Bruschetta recipe combines the sweetness of ripe strawberries and peaches with the savory notes of fresh mint and basil finished off with a drizzle of balsamic glaze. It’s a super easy and simple dish that celebrates some of summer's best produce.

    Close-up shot of prepared strawberry and peach bruschetta drizzles with honey and balsamic glaze and sprinkled with chopped mint and basil.

    Whether you're hosting a summer gathering, lazy day picnic or looking for a quick and easy snack on a warm summer day, this recipe is sure to impress.

    What Is Bruschetta

    The word bruschetta is derived from the word bruscare which means to “roast over coals” or “to toast”.

    Bruschetta (pronounced broo-sket-ta) is a slice of Italian bread grilled or toasted in the oven. It is often rubbed with cloves of garlic and brushed with olive oil before adding the toppings.

    Ingredients You Need to Make Strawberry and Peach Bruschetta

    Bowl of diced strawberries and peaches with fresh cut lemon to the right of the bowl and fresh basil and mint and two peaches behind the bowl on a blue dish towel.
    • baguette
    • fresh strawberries
    • fresh peaches
    • fresh mint
    • fresh basil
    • fresh lemon juice
    • lemon zest
    • Goat cheese
    • honey
    • balsamic glaze
    • sea salt

    How To Make This Fruity Bruschetta

    Sliced Italian bread on cutting board with goat cheese in a black bowl on the right side of the sliced bread jp

    Step 1: Prepare the Baguette

    Preheat your oven to 375°F (190°C). Arrange the baguette slices on a baking sheet and lightly brush both sides with olive oil. Bake for about 7-8 minutes, or until the slices are golden and crispy. Remove from the oven and let them cool.

    Bowl of diced strawberries and peaches topped with chopped mint and basil.

    Step 2: Prepare the Fruit Mixture

    In a medium bowl, combine the diced strawberries and peaches. Add the lemon juice, zest, and 1 tablespoon of the finely chopped mint and basil and gently mix until everything is well combined.

    Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.

    Step 3: Assemble the Bruschetta

    Spread some of the goat cheese onto each toasted baguette slice. Top with 1 tablespoon of the strawberry and peach mixture, making sure to drain any liquid and evenly distribute the fruit.

    Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.

    Step 4: Drizzle with Honey and Balsamic Glaze and Serve

    Lightly drizzle the assembled bruschetta with a bit of honey and balsamic glaze. Garnish with some of the chopped mint and basil and serve immediately.

    How To Serve

    This recipe is best served at room temperature. Once you assemble the toast it should be served immediately, or your toast may become too soggy.

    Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.

    Substitutions and Variations

    • Cheese Options: If you’re not a fan of goat cheese, try using ricotta, cream cheese or even a mild feta. 
    • Vegan Option: You can replace goat cheese with a vegan cheese spread.
    • Herbs: Experiment with other fresh herbs like cilantro for a different flavor profile.
    • Fruit Swap: You can try this recipe with other seasonal fruits like raspberries, cherries, or nectarines.

    How To Store Leftovers

    If you have any leftovers, store the toast and the fruit topping separately in airtight containers. Place the fruit in the refrigerator. The fruit mixture will continue to break down, so I suggest using the leftover fruit to serve with yogurt or ice cream or use in a smoothie within 1-2 days. 

    Can I use a different fruit?

    Yes, You can certainly use other fruits like raspberries, blueberries or any fruit combination you choose.

    Can I use a different type of bread?

    Absolutely, although traditional bruschetta is made with Italian bread, you can use French baguette, ciabatta, or any other hearty bread.

    Can I make this recipe in advance?

    This recipe is best eaten fresh however you can make the topping in advance. I suggest no more than 3-4 hours in advance. When you are ready to use, be sure to drain the mixture well before spooning over the toast. 

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    Three assembled strawberry and peach bruschetta toast drizzled with honey and balsamic glaze. There is a bowl of goat cheese to the top left of the bruschetta with the baguette at the top and fresh min and basil to the top right of the bruschetta.

    Here Are More Summer Fruit Recipes

    Easy Sweet and Spicy Chipotle Trail Mix

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    This Easy Sweet and Spicy Chipotle Trail Mix is a spicy, savory blend lightly sweetened with maple syrup that combines the classic elements of a traditional trail mix with a zesty, smoky kick. This trail mix is quick to prepare, making it an ideal snack for hikers, campers,  or a quick, energizing snack at work or home.

    Glass jar on it’s side with the chipotle mix spilling out on the table.

    Well, I’m no hiker or camper, just a super busy person who loves having a quick delicious snack for a quick pick me up in the late afternoon or after a run.

    What is Trail Mix

    A popular portable snack mix originally developed for hikers, it’s typically made using a combination of nuts, seeds, dried fruit, and granola. Other popular ingredients that can be included are popcorn, pretzels, cereal, chocolate candy and various spices and herbs.

    History of Trail Mix

    The first version of trail mix dates back to the ancient times when nomadic tribes and native Americans mixed dried fruit, nuts, and meats together for their long journeys. 

    Later in the 20th century Horace Kephart, an outdoorsman popularized the snack when he recommended it in his camping guide.

    Nik Amartseff, the owner of Erewhon Trading Company, sold the first prepackaged version of trail mix in 1974.

    Benefits of Trail Mix

    Heart-Healthy: Nuts and seeds are a great source of heart healthy fats, such as poly-, monounsaturated, and omega-3 fatty acids. These healthy fats help to reduce harmful LDL cholesterol. 

    High in Protein: Nuts and seeds are also an excellent source of protein, which is essential for tissue repair, strong muscle development, and immune health.

    Vitamins, Minerals, and Antioxidants: Although the fruits are dried they still contain most of the nutritional value as found in the fresh fruit. The nuts and seeds also contain nutrients and antioxidants.

    Energy Boost: The ingredients in trail mix is great for a boost of energy, which is why it is so popular for hiking, biking and other physical activities. It is also great for a late afternoon energy boost.

    Fiber: The fiber from the nuts, seeds, and dried fruit helps to keep you feeling fuller for longer.

    Ingredients For Easy Sweet & Spicy Chipotle Trail Mix

    • Macadamia nuts
    • Pepitas
    • Whole almonds
    • Whole cashews
    • Coconut chips
    • Vegan butter
    • Maple syrup
    • Chipotle chili pepper seasoning
    • Carne asada seasoning
    • Chopped dried mango
    • Dried cranberries
    • Fine sea salt
    Close-up of mixed raw nuts in a glass mixing bowl.

    In a large bowl, mix together macadamia, pepitas, almonds, and cashews.

    Mixing glass of dried coconut being poured into bowl filled with nuts.

    Add in the coconut chips, stir to combine and set aside. Warm vegan butter, maple syrup and seasonings in a medium saucepan until well combined and seasoning is well mixed. Pour syrup mixture into the bowl with the nuts, seeds, and coconut flakes. Toss until everything is well coated.

    Chipotle trail mix on sheet pan lined with parchment paper.

    Spread onto a parchment lined baking pan and bake for 20 to 25 minutes, or until nuts start to brown, tossing halfway through baking time. Remove from the oven and let it cool completely.

    Chopped dried mango and dried cranberries on a bamboo cutting board.

    Toss in the dried fruit and mix well.

    Substitutions and Variations

    Nuts and Seeds: Switch with nuts and seeds that suit you and your families taste.

    Dried Fruit: Switch dried fruit with your favorites.

    Vegan Butter: You can use regular butter.

    How to Store Trail Mix

    I recommend storing your trail mix in an airtight glass container. You can also divide your trail mix into individual storage containers for on-the-go snacking.

    Glass jar on it’s side with the chipotle mix spilling out on the table.

    FAQ

    Can I make trail mix nut free?

    Yes, To make your trail mix nut free simply omit nuts from your ingredient list. For more crunch add pretzels or sugar-free cereal like Chex.

    Can I make trail mix gluten-free?

    Yes, choose Asian rice crackers, gluten-free pretzels, and cereal.

    Is trail mix a healthy snack?

    Trail mix definitely can be healthy, however, it is a calorie dense snack so beware of mindless snacking. A typical serving size is ¼ cup. You should also be mindful of your choice of ingredients. If you stick to nuts, seeds, dried fruits, pretzels, dried coconut and other healthy snack ingredients and avoid sugar laden cereals and candies your trail mix can remain healthy.

    Look at that goodness! It has just a subtle spiciness, but for more spice add in more chipotle chili pepper and carne asada seasoning.

    Beware, this stuff is so good, it's addicting. I packaged mine in small snack containers of ⅓ cup each for portion control.

    Pile of easy sweet and spicy chipotle trail mix on a bamboo cutting board, with glass containers l in the background.

    Grilled Chicken Breast Marinated in Chimichurri Chipotle Sauce

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    This grilled chicken breast marinated in chimichurri chipotle sauce is tender, juicy and delicious. It’s super quick and easy with your grill pan.

    Grilled chicken is one of my favorites and my grill pan is a time saver when I don’t have the time for my outside grill.

    I find that marinating my chicken before grilling makes a big difference, because it adds so much flavor.

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    Why Marinate Your Chicken

    Marinating chicken adds flavor and in acids also breaks down the chicken’s tissue which helps the chicken retain more liquid adding juicy tenderness.

    The core base of marinades are typically a combination of acid-lemon juice or vinegar, fat and sweetness. Once you have your base you can add in any herbs, spices and salt. That’s what makes marinades so versatile, you can make one to suit you and your family’s taste. 

    Best Way To Marinate Chicken

    Prep chicken- When cooking boneless chicken I like to flatten using a mallet or heavy pan. This allows for even cooking.

    Use a zip bag- Using a zip bag allows easy flipping of the bag occasionally and it makes clean-up easy.

    Marinate long enough- I recommend marinating overnight or for at least an hour before cooking. It helps to tenderize the chicken and allows it to absorb flavor from the marinade.

    Choosing A Grill Pan

    I would highly recommend a cast iron grill pan with raised ridges because they are heavy and retain their heat. And heat is what you’ll need to get a good sear, and the raised ridges will give you good grill marks.

    A grill pan with a longer handle on one side and a helper handle on the opposite side of the pan is my favorite. The longer handle doesn’t get as hot and the helper handle, usually a loop or tab, can assist when lifting the pan. Cast iron grill pans are perfect for grilling indoors.

    Seasoned or Enameled

    Seasoned cast iron requires more maintenance. This type of pan is bare iron and will need to be seasoned before using and periodically after using to keep it in good condition. Seasoned pans are incredibly durable and almost impossible to crack or break and can last you a lifetime.

    Enameled cast iron is coated with a thin layer of enamel that creates a smooth, non-porous, non-reactive cooking surface. No seasoning is required for enamel coated pans.

    Shape of Pan

    When it comes to shape, you can choose square or round. I like to use a square pan because it has more surface area inside the pan for grilling.

    Prepping Your Grill Pan

    Make sure your pan is clean and dry. Preheat your pan on high heat for 2-3 minutes, reduce the heat to medium high heat and brush with a bit of oil before adding food to the pan. 

    Caring For Your Grill Pan

    Seasoned Cast Iron-After allowing your pan to cool, use a small amount of dish soap to wash and if needed use a scrubber or scraper for stuck on food. Dry immediately after washing. Rub a very light layer of cooking oil or seasoning spray on the surface and wipe into the pan, until no oil residue remains. Store in a cool dry place.

    Enamel Coated Cast Iron-Allow your pan to cool, then use a gentle dish soap with warm water. If needed, use a non-abrasive scrubber or brush to remove any stuck on food. Avoid using steel wool or scouring pads, harsh detergents, bleach or abrasive cleaners.Dry completely before storing on your stovetop or in a cool dry place.

    Ingredients

    Overhead shot of spicy marinade for grilled chicken breast
    • Store purchased chimichurri sauce
    • Chipotle chiles in adobo sauce
    • Fresh lime juice
    • Garlic cloves
    • Tomato paste
    • Fresh cilantro
    • olive oil
    • Boneless chicken breast

    See recipe card for quantities.

    Instructions

    Chopped chipotle peppers on cutting board with a knife to the right of the chopped peppers

    Finely Chop Chipotle Chilies

    Finely chop the chipotle chilies.

    Spicy marinade ingredients mixed in bowl with grey spatula.

    Mix Marinade

    Add the chilies to a bowl with the remaining marinade ingredients and stir to mix well.  Cover and set aside.

    Overhead shot of chicken breast between parchment paper being pounded with metal mallet.

    Prepare Chicken

    Cover a cutting board with parchment paper or plastic wrap. Place chicken breast on the parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. Using the flat side of a mallet or heavy frying pan pound the chicken breast using short strokes starting with the thickest part of the breast working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.

    Chicken breast in a zip bag marinating in chimichurri chipotle sauce

    Marinate Chicken

    Place the chicken breast in a gallon sized zip bag. Add ⅓ cup of the marinade sauce to the bag, zip the bag and massage to coat the chicken. If you prefer you can  marinate the chicken in a large mixing bowl.  Cover and reserve the remaining marinade sauce for serving.

    Place on a flat rimmed baking sheet or pan so that the bag is flat and allow to marinate for 1 hour or overnight in the fridge.

    Grilled chicken breast on grill pan.

    Grill The Chicken

    Take chicken out of the fridge 20-30 minutes before grilling. Grilling ice cold chicken can lead to uneven or overcooking.

    Heat a grill pan on medium-high heat. When the grill pan is hot, brush a bit of oil on the pan and make sure the entire pan is coated with oil.

    Add the chicken breasts to the grill pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for another 5-6 minutes. (To make sure your chicken is safe to eat, use a thermometer to check that the  internal temperature reaches 165 degrees.)

    Remove from the pan and allow chicken to cool before slicing and serving. 

    Top Recipe Tips

    Allow time to marinate: Marinate overnight or for at least an hour before cooking. It helps to tenderize the chicken and allows it to absorb flavor from the marinade.

    Don’t overcrowd the pan: Overcrowding the pan will create steam and will disturb the searing process.

    Don’t move the chicken too soon: To get beautiful sear marks allow the chicken to cook for 5-6 minutes before turning.

    Allow to cool: Allowing the chicken to cool before slicing lets the juices redistribute throughout the chicken resulting in moist, tender, and juicy chicken.

    How To Serve

    Sliced grilled chicken breast with a bowl of fresh vegetables at the top right corner of sliced chicken.

    Serve grilled chicken with some of the remaining marinade sauce. Grilled chicken pairs well with vegetables, pastas, and salads. This is a good recipe for making chicken tacos or to use in a salad.

    Sliced grilled chicken atop a salad with sliced cucumbers, sliced grape tomatoes, olives, sliced red onions, on a bed of mixed greens, garnished with crumbled cheese.

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    Substitutions and Variations

    Chicken Breast - You can use boneless thighs or bone-in breast, thighs, or drumsticks. However the bone-in chicken will take a little longer to cook, but will have extra flavor.

    Chipotle Chilies - You can use any variety of chili you choose.

    Cilantro - Use any herb you desire or have on hand.

    Limes - Use lemons if you don’t have limes, but I don’t recommend using Jared lemon or lime juice, fresh is best.

    How To Store Leftovers

    Chicken: Store any leftovers in an airtight container in your refrigerator and eat within 3-4 days. You can also freeze the chicken in an wrapped and airtight container up to 3 months.

    Marinade Sauce: This sauce can be stored in the fridge in an airtight container and consumed within a week. You can also store in ice cube tray in the freezer. When you are ready to use allow to thaw at room temperature.

    FAQ

    Can something other than chicken breast be used?

    Yes, you can use boneless thighs or bone-in breast, thighs, or drumsticks. However the bone-in chicken will take much longer to cook, but will have extra flavor.

    How hot should the grill pan be before grilling the chicken?

    You should preheat the cast iron grill pan over medium-high heat. You want your pan to be hot enough to sear the chicken and create grill marks, but not so hot that it burns.

    Lemon Pasta with Grilled Chicken and Peppery Arugula

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    This lemon pasta recipe with grilled chicken and peppery arugula is bright, fresh, and ready in minutes!  It's a delicious, satisfying weeknight dinner.

    White bowl filled with pasta al limone topped with sliced grilled chicken and chopped arugula. There is a plate with sliced lemons and arugula in the background.

    I love lemons and I love pasta and this recipe is my version of Italian pasta al limone. It’s creamy, buttery, and bright with citrus, and super easy to make. For added protein I added grilled chicken and an extra nutrient boost I added arugula.

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    Origins of Pasta al Limone

    Pasta al Limone is a classic Italian pasta dish that originates from Campania, a region surrounding the Sorrento peninsula and the Amalfi coast in Southern Italy. These areas are famous for their abundance of large lemons with high juice content. Pasta al limone is popular during the hot summer months.

    While there are many variations, the basic ingredients are fresh lemons, butter or olive oil, heavy cream, cheese, and long cuts of pasta.

    Ingredients

    Shot of ingredients for lemon pasta recipe.
    • Lemon zest and juice
    • Butter and olive oil
    • Cream
    • Garlic
    • Shallot
    • Parmesan cheese
    • Arugula
    • Chicken breast
    • Pasta
    • Pasta water

    See recipe card for quantities.

    Instructions

    Overhead shot of chicken breast between parchment paper being pounded with metal mallet.

    Pound and Flatten Chicken

    Cover a cutting board with parchment paper or plastic wrap. Place chicken breast on the parchment paper or plastic wrap and cover with another piece of parchment or plastic wrap. Using the flat side of a mallet or heavy frying pan pound the chicken breast using short strokes starting with the thickest part of the breast working your way toward the edge. Flip the breast and repeat. Continue pounding until the chicken breast is ½ to ¼ inch thick.

    Two chicken breast being seasoned with salt and pepper.

    Season Chicken

    Remove the top layer of the parchment or plastic wrap and season the chicken with salt and pepper on both sides of the chicken, cover and set aside.

    Two chicken breast cooking on grilled pan.

    Grill Chicken

    Heat a grill pan to high heat for about 2-3 minutes. Lower the heat to medium-high and brush a bit of oil on the pan and make sure the entire pan is coated with oil.

    Add the chicken breasts to the pan and cook for 5-6 minutes on the first side without moving, until the undersides develop dark grill marks. Flip the chicken breasts using a pair of tongs or a fork and cook the other side for another 5-6 minutes. Remove from pan, wrap in foil and set aside in a warm oven.

    Overhead shot of pasta cooking in boiling water.

    Cook Pasta

    Bring a large pot of salted water to a boil over high heat. Cook pasta according to package instructions, reducing the cooking time by 2 minutes to assure that the pasta is al dente before adding to the sauce.

    Shallots and garlic sauteing in pan.

    Sauté Shallots and Garlic

    While the pasta is cooking, prepare the sauce. Heat a large skillet over medium high heat. Add oil and 1 tablespoon of butter to the skillet. When the butter is all melted, add the shallots and sauté 1-2 minutes. Add the garlic and sauté 1 minute.

    Whisking butter and cream together in pan.

    Combine Butter and Cream

    Add the remaining butter to the skillet, when the butter has melted, slowly pour in the cream, whisking until the sauce emulsifies, about 2 ½ minutes.

    Add the lemon zest to the sauce and stir to combine.

    Pasta added to pan with cream sauce.

    Toss Cooked Pasta in Sauce

    Drain the pasta, reserving 2 cups of the pasta water. Add the pasta, lemon juice and 1 cup of the pasta water to the sauce, stirring to combine and coat the pasta.

    Adding cheese to pasta and cream sauce.

    Stir in Cheese

    Sprinkle the cheese into the pasta and stir as it melts and coats the pasta.  If pasta is too dry add a bit of the pasta water to thin the sauce.

    Sliced grilled chicken breast on cutting board.

    Slice Chicken

    Remove the chicken from the warm oven and slice.

    Rough chopped arugula on a black cutting board.

    Chop Arugula

    Rough chop the arugula.

    Close-upangle shot of pasta grilled chicken and arugula in white bowl.

    Plate and Serve Pasta

    Transfer pasta from the skillet to serving bowls and add slices of the grilled chicken and chopped arugula to the top of the pasta. Sprinkle with cheese and serve.

    Top Recipe Tips

    • Use fresh lemons for this recipe, no bottled juice. Lemons are the star of this dish, so fresh is best.
    • If your sauce is too thick, add more pasta water to thin it out.

    How To Serve

    Overhead shot of lemon pasta with sliced grilled chicken and chopped arugula and a plate of more chopped arugula in the background.

    This pasta should be served soon after it’s made. Some crusty bread pairs well with this pasta dish.

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    Substitutions and Variations

    Chicken Breast: Instead of using chicken breast you can use boneless chicken thighs.

    Butter: You can skip the butter and just use olive oil and pasta water to create a silky sauce.

    Cream: Half and half is a good swap for the cream. If you use milk your sauce may not stay emulsified when you add the lemon juice.

    Shallots: An easy swap for shallots are onions.

    Cheese: Pecorino Romano can be used in place of Parmesan Reggiano

    Arugula: Spinach can be used in place of Arugula or whatever green you want to use.

    How To Store Leftovers

    How to Store: This pasta dish is best just after it is made and in my home we don’t have any leftovers. But if you have any leftovers, store your leftovers in an airtight container in the refrigerator. Consume within 4 days.

    How to  Reheat: When ready to eat, reheat in the microwave or on the stovetop. Add a bit of water to loosen the sauce if needed.

    FAQ

    Do I have to use butter and cream?

    No, you can omit them both. The
               combination of olive oil, starchy pasta water,
               and cheese will create a silky sauce. 

    Can I make this recipe vegetarian or vegan?

    To make this dish vegetarian, skip the grilled chicken. For a vegan version, leave out the butter and cream.

    What other protein can I use?

    You can easily trade the grilled chicken for shrimp or meatballs.

    Quick and Easy Barbecue Sauce with Barbecue Drumsticks

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    Sweet, spicy, smoky and absolutely delicious! This rich luscious sauce is so easy to make, you just might find yourself making it again and again. A perfect addition to your backyard or indoor grilling.

    Glass container of prepared barbecue sauce with a platter of cooked barbecue drumsticks behind the barbecue sauce.

    This sauce is versatile, flavorful and it keeps well. Use it on chicken, beef, pork or as a dipping sauce. If you like this sauce you may want to try some of my other condiment sauces. Red Chile Sauce for Enchiladas, Homemade Vegan Barbeque Sauce, and Easy 5 Minute Pizza Sauce.

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    Walk down the condiment aisle of your grocery and you’re likely to be overwhelmed with all the varieties of barbecue sauce. Here is a bit of information about the types of sauce to help you make your choice.

    Tomato Based

    This is the most common type of barbecue sauce and tomatoes are the primary ingredient. The tomato in this type of sauce typically comes from ketchup, however, tomato paste is sometimes used. Some of the other ingredients that are used are sugar, molasses, and various spices.

    Vinegar Based

    Vinegar based sauces are usually more spicy and tangy and tend to be thinner than tomato base sauce. The vinegar in these sauces have a tenderizing effect.

    Mustard Based

    Mustard is the primary ingredient and they can be thin and spicy similar to vinegar based sauces. However, they are sometimes mixed with tobacco sauce. This type of sauce goes well with fatty meats like pork.

    Mayonnaise Based

    The least popular of all types of sauces is a mayonnaise base. This sauce is known as the Alabama white sauce. This sauce was created in 1925 by Big Bog Gibson for his hickory smoked chicken. It pairs well with chicken, but can be used on whatever you like.

    Now let’s talk about some popular styles of sauce, which refer to the region where the sauce originates.

    Kansas City

    This sauce is ketchup base and sweetened with brown sugar or molasses. Some of the other added ingredients may be soy sauce, Worcestershire sauce, liquid smoke and vinegar. This style sauce pairs well with pork.

    St. Louis

    This tomato base sauce is similar to the Kansas City sauce, but it’s thinner because it contains more vinegar and less sugar. Since this sauce has less sugar it can be used to baste the meat while it cooks, with less chance of the sauce burning.

    Memphis

    Memphis is well know for its dry rubs. However their wet sauce is similar to the St. Louis thinner sauce and sweetness of the Kansas City sauce.

    Texas

    The Texas sauce is vinegar base and typically used to baste or marinate brisket. Texas sauce is thicker than St. Louis and thinner than Kansas City sauce. Texas sauce also includes meat drippings, beef bouillon, smoky cumin, hot sauce, and other spices which pairs well with the famous Texas beef brisket.

    South Carolina

    This is a mustard base sauce which has no ketchup, it’s made mostly with yellow mustard. It is spicy, tangy and not sweet at all. This sauce pairs well with pork or chicken.

    Ingredients

    Shot of ingredients for barbecue sauce and barbecue drumsticks.
    • Ketchup
    • Onions
    • Light brown sugar
    • Diced Chipotle peppers
    • Garlic
    • Smoked paprika
    • Fennel seed
    • Red pepper flakes
    • Liquid smoke (optional)
    • Chicken drumsticks or protein of your choice
    • salt and pepper

    See recipe card for quantities.

    Instructions

    Uncooked seasoned drumsticks on sheet pan.

    Season and Cook Drumsticks

    Preheat the oven to 375 degrees. Season drumsticks with salt, pepper and smoked paprika and place on a shallow sheet pan. Place in the middle of the oven and allow to cook for 40 minutes.

    Overhead shot of barbecue sauce ingredients in saucepan.

    Mix Ingredients

    Place the remaining ingredients in a saucepan on medium heat. Stir to combine.

    Overhead shot of barbecue sauce simmering in saucepan.

    Simmer Sauce

    When the sauce starts to boil reduce heat and simmer 20 minutes more. Stirring occasionally.

    Overhead shot of barbecue sauce blended in blender.

    Blend Sauce

    Transfer sauce mixture to the bowl of a blender or food processor and process until smooth. Transfer to a bowl or storage container.

    Partially cooked drumsticks smothered in barbecue sauce on sheet pan.

    Brush Drumsticks with Barbecue Sauce

    During the last 20 minutes of cooking, brush one side of the drumsticks with some of the sauce and return to the oven for 10 minutes. Flip the drumsticks and brush the other side with the sauce, return to the oven and allow to cook for 10 more minutes.

    Top Recipe Tips

    • For easy clean-up you can line the pan with parchment paper. I’m using a non-stick USA pan that makes clean-up a breeze.
    • Allow chicken to come to room temperature before placing on grill for even cooking.
    • Use bone-in and skin-on chicken for maximum juiciness.

    How To Serve

    Remove the chicken to a serving plate, and serve it up with a side of extra barbecue sauce.

    Platter of prepared drumsticks with a glass container of extra barbecue sauce on the right side of the platter.

    What To Serve With Barbecue Drumsticks

    This barbecue chicken is sure to be a crowd pleaser, especially at your summer gatherings. Here are some ideas of what to serve with this recipe.

    Blueberry Glazed Watermelon, Watermelon & Blueberry Salad, Vegan Yukon Kale Potato Salad or Strawberry Blueberry Jicama Salad.

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    Substitutions and Variations

    Light brown sugar: Dark brown sugar is a good swap for light brown sugar.

    Red pepper flakes: Fresh sliced red chili peppers.

    Drumsticks: Chicken thighs are a good substitution because they are tender and less drying than other cuts of meat.

    How To Store Leftovers

    Barbecue Sauce: Store leftover sauce in the refrigerator in an airtight container and consume within 7 days. For freezing instructions see FAQ below.

    Chicken: After allowing chicken to cool, transfer leftover chicken to an airtight container and store in refrigerator. Eat within 5 days.

    FAQ

    Can the sauce be frozen? Yes, this sauce can be frozen. Transfer to a freezer safe, airtight container before placing in freezer. Sauce can be frozen for 3 to 4 months. When ready to thaw place in fridge, once thawed it will need to be stirred as some separation may occur during freezing.

    Can the chicken be prepared on a stovetop or outdoor grill? Absolutely. When using an outdoor grill, heat 40 minutes for charcoal or 10 minutes for gas grill. Grill 4 inches above medium-low heat, about 325 degrees F. Cook in closed grill for 20 to 25 minutes, turning occasionally. Remove from grill when internal temperature reached 165 degrees F. Baste with the sauce during the last 10 minutes of grilling.

    When using a stovetop or grill pan, heat to medium heat, oil grill or grill pan using a basting brush. Place the chicken on the oiled grill or grill pan and allow to cook for 20 to 25 minutes, flipping occasionally. Cook to an internal temperature of 165 degrees. Baste during the last 10 minutes of cooking time.