Fall – Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures

Spiced Pumpkin Chocolate Chip Bread

Chris — Fri, 18 Sep 2026 10:00:00 +0000

Soft pumpkin bread, melty chocolate chips, and a cozy gingerbread spice twist make this loaf feel like fall in every slice. Serve this Spiced Pumpkin Chocolate Chip Bread with coffee, brunch, or a quiet afternoon treat.

This post may contain affiliate links. Your purchase helps support this blog, at no additional cost to you, and allows me to continue to bring you delicious recipes.

Spiced Pumpkin Chocolate Chip Bread brings together rich pumpkin puree, cozy gingerbread spice, brown sugar, and melty chocolate chips in one soft fall loaf. This pumpkin chocolate chip bread tastes moist, fragrant, and bakery-worthy, with a warm spice profile that feels deeper than classic pumpkin bread without moving into heavy holiday cake territory.

What Is a Pumpkin?

Yes, I know. Most of us know what a pumpkin is, but sometimes it’s interesting to read about where our food comes from. A pumpkin is a winter squash with firm flesh, edible seeds, and a naturally sweet, earthy flavor. It belongs to the squash family and grows on long vines.

Pumpkins are native to North America and have been cultivated for thousands of years. THOUSANDS. Early communities used pumpkin as a dependable crop because it stores well and offers nourishment through colder seasons. Today, pumpkin remains one of the most loved fall ingredients because it brings color, moisture, and gentle sweetness to home baking. It’s used in everything from biscuits and muffins to side dishes like pierogi and desserts like snack cake and of course pie!

What’s the Difference Between a Sugar or Baking Pumpkin and a Carving Pumpkin?

Sugar pumpkins, also called baking pumpkins or pie pumpkins, are smaller and denser than carving pumpkins. They’re about the same size as a volleyball. Their flesh is smoother, sweeter, and less watery. That makes them better for homemade pumpkin puree, pumpkin bread, pumpkin pie, and fall dessert recipes. I’ve made homemade pumpkin puree and it has an intense pumpkin flavor. But sometimes it’s just easier to grab a can of puree. Not the pumpkin pie mix. That’s a completely different product. Canned pumpkin puree or roasted sugar pumpkin gives this loaf a fuller flavor and a softer crumb.

Carving pumpkins are grown for size, shape, and sturdy walls. They look beautiful on a porch, but their flesh is often stringier and blander. That doesn’t mean you can’t bake with them. Make sure to roast them to concentrate the pumpkin flavor and reduce some of the added moisture. Purée the meat to remove any stringy bits. Finally, you’ll want to add more sugar because they’re not as sweet.

What Is Gingerbread Spice and When Was It Invented?

Classic pumpkin bread is tender and comforting. But many home bakers want a loaf with more depth. Pumpkin has a mild flavor, so it benefits from spices that add warmth, lift, and aroma. Gingerbread spice gives this easy pumpkin bread a cozy edge while keeping the loaf familiar.

Gingerbread spice is a warm baking blend that usually includes ginger, cinnamon, cloves, nutmeg, and sometimes allspice or cardamom. It is designed to create the deep, sweet aroma associated with gingerbread cookies, spice cakes, and holiday loaves. I learned about it from a spice subscription box and fell in love with it. Not only was it amazing in my gingerbread cookies, but it’s now my go to spice for all the holiday baking recipes.

Gingerbread itself has medieval roots so I’m assuming that it started way back then. But similar sweet spice mixtures appeared long before modern jars of blended baking spice. Commercially available spices made these spice mixes easier for home bakers to make and use.

Gingerbread, Pumpkin, Apple – What’s the Difference?

I’m sure I’m missing others, but these are the three main blends I’ve seen or baked with. Gingerbread spice usually leans bold and slightly peppery because ginger often takes the lead. It has savory spices like black pepper and coriander in there along with ginger, cinnamon, nutmeg, and even mace! There is an equal amount of gingerbread spice and cinnamon to tone down the warmth making this an elevated and delicious pumpkin bread.

Pumpkin spice and pumpkin pie spice are very similar. They usually focus on cinnamon, nutmeg, ginger, cloves, and allspice. They are meant to season pumpkin pie, pumpkin bread, and other fall desserts and the infamous pumpkin spice latte. Apple pie spice is usually softer and more cinnamon-forward. It often skips or reduces ginger and cloves so apples stay bright and sweet.

How to Balance the Flavors in this Bread

The key is restraint. This recipe uses 2 cups of pumpkin puree for moisture and real pumpkin flavor. Moisture also comes from yogurt, butter and eggs. It also uses just enough gingerbread spice and cinnamon to support the pumpkin without making the loaf sharp or bitter.

Chocolate chips bring sweet pockets of richness. They should taste like a treat, not the whole story. The brown sugar has that sweet caramel flavor that works well with the pumpkin and the spices. I used semi-sweet chocolate because works well and balances the brown sugar which keeps the pumpkin spice flavor from feeling flat.

Common Spice Mistakes That Flatten Flavor Instead of Enhancing It

Old spices. Please make sure to dispose of ground spices after about a year. That’s why I keep the whole versions on hand so I can grind as I need. I have a really good spice grinder the hubs got me for Christmas. They are one of the most common reasons pumpkin bread tastes dull. Ground spices lose aroma over time, even when they still look fine. If gingerbread spice smells faint in the jar, it will taste faint in the loaf.

Another mistake is adding too much spice to fix bland batter. More is not always better. Too much clove, ginger, or nutmeg can make pumpkin bread taste dusty or harsh. I love my gingerbread spice mix, but I know that’s a bit much and can overpower easily. So I cut it with some cinnamon to mellow out the flavor and allow the pumpkin flavor from shine.

Simple Tips for Success to Make Pumpkin Bread

Room temperature eggs help the batter mix smoothly. Room temperature butter will harden if your eggs are straight from the kitchen. Letting them warm up ensures a smooth and even batter. Yogurt adds tenderness and a light tang that balances the sweetness. Brown sugar adds moisture, caramel notes, and a darker flavor that works beautifully with pumpkin puree.

For a bakery-style finish, sprinkle a few extra chocolate chips over the top before baking. Don’t overcook the bread. Check the toothpick and make sure it’s not completely clean. A few crumbs are perfect! It will continue to cook as it cools in the pan. Allow the bread to cool completely. Warm spice, soft pumpkin, and melted chocolate shine best when the loaf has time to settle.

If you want to make sure your chips stay in the batter and not fall to the bottom, toss the chocolate chips with a small spoonful of flour. Do this before folding them into the batter. Avoid overmixing after the flour goes in. A gentle fold keeps the crumb tender and helps the chips stay suspended throughout the loaf.

What This Pumpkin Bread Recipe Tastes Like

This spiced pumpkin chocolate chip bread tastes soft, moist, and warmly spiced. It is super moist! The pumpkin keeps each slice tender, while the brown sugar gives the loaf a mellow caramel note and slightly crispy top. The gingerbread spice adds a deeper fall flavor without hiding the pumpkin.

The chocolate chips melt into rich pockets that make every slice feel cozy and dessert-like. It is the kind of pumpkin bread that tastes wonderful with coffee, tea, or a cold glass of milk. The aroma is warm, sweet, and perfect for fall baking. I took several slices to work and had to stop because I hadn’t photographed it for this post yet.

Spiced Pumpkin Chocolate Chip Bread

Prep Time: 10 minutes

Cook Time: 55 minutes

Additional Time: 15 minutes

Total Time: 1 hour 20 minutes

Soft pumpkin bread, melty chocolate chips, and a cozy gingerbread spice twist make this loaf feel like fall in every slice. Serve it with coffee, brunch, or a quiet afternoon treat.

No Ratings

Ingredients

1/2 cup butter
1/4 cup sugar
3/4 cup brown sugar
2 large room temperature eggs
1 teaspoon vanilla extract
2 cups pumpkin puree
1/2 cup yogurt
1/2 teaspoon gingerbread spice
1/2 teaspoon cinnamon
2 cups flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chocolate chips

Instructions

Preheat the oven to 350°F. Grease or line a loaf pan.
Cream the butter, sugar, and brown sugar until smooth.
Add the eggs and vanilla. Mix until combined.
Stir in the pumpkin puree and yogurt.
In a separate bowl, whisk the gingerbread spice, cinnamon, flour, baking soda, baking powder, and salt.
Add the dry ingredients to the wet ingredients. Mix just until combined.
Toss the chocolate chips with a little flour, then fold them into the batter.
Spread the batter into the prepared pan. Add extra chocolate chips on top if desired.
Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Cool before slicing.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 439Total Fat 16gSaturated Fat 10gUnsaturated Fat 6gCholesterol 54mgSodium 433mgCarbohydrates 71gFiber 4gSugar 34gProtein 7g

Fall Flavors Friday 2026

Pear Fritter Loaf Cake

Photo Credit: www.karenskitchenstories.com

This pear fritter loaf cake combines all of the goodness of a fritter in an easy to make quick bread.

Apple Squares

Photo Credit: www.hezzi-dsbooksandcooks.com

Apple Squares combine brown sugar and spices with the sweetness of apples to make a tasty cookie perfect for fall.

Pumpkin Chili with Roasted Poblano Peppers, Black Beans & Corn

Photo Credit: alittlefishinthekitchen.com

This hearty fall chili combines creamy pumpkin, smoky roasted poblanos, black beans, sweet corn, and savory spices for a delicious twist on old-fashioned chili.

Yogurt Dill Dip (or Dill Sauce)

Photo Credit: artofnaturalliving.com

Creamy and flavored with dill, lemon, onion and garlic, Yogurt Dill Dip is perfect for everything from carrot sticks to salmon.

Apple Crumble Muffins

These delicious, tender muffins are perfect for breakfast at home, as a grab-and-go meal on your way out the door, or as a snack in your lunchbox.

Easy Crock Pot Beef Stew

Photo Credit: blogghetti.com

Easy Crock Pot Beef Stew with tender beef, hearty vegetables, rosemary, and rich gravy makes a simple, hands-off dinner for busy weeknights.

Deviled Eggs with Bacon & Bourbon Glaze

Photo Credit: faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com

Unlike most deviled egg recipes, this one calls for 15 hard-boiled eggs instead of 12. You’ll have 24 deviled eggs to serve at your cookout, picnic, or party, and 6 to sample and taste-test beforehand.

Sweet Potato Waffles

Photo Credit: www.jolenesrecipejournal.com

Sweet potato waffles are warmly spiced and topped with a tart cranberry orange sauce for a seasonal breakfast or brunch.

Rosemary-Caramel Apple Coffee Cake

Photo Credit: www.thespiffycookie.com

Caramel apple coffee cake combines tender spiced cake, fresh apple chunks, crunchy streusel, and a rich caramel drizzle with a subtle, aromatic infusion of fresh rosemary.

Lentil Sweet Potato Salad

Photo Credit: magical-ingredients.com

This lentil sweet potato salad is a hearty, colorful combination of earthy lentils, roasted sweet potatoes, fresh vegetables, and a flavorful chipotle pomegranate vinaigrette.

The post Spiced Pumpkin Chocolate Chip Bread appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Irresistible Miso Butter Glazed Kabocha Squash

Chris — Wed, 16 Sep 2026 10:00:00 +0000

Easy Miso Butter Glazed Kabocha Squash is a cozy fall side dish with creamy Japanese pumpkin, caramelized edges, and a rich savory-sweet miso glaze. This simple roasted squash recipe is perfect for weeknight dinners, Thanksgiving menus, holiday meals, and vegetarian sides.

This post may contain affiliate links. Your purchase helps support this blog, at no additional cost to you, and allows me to continue to bring you delicious recipes.

Roasted kabocha squash becomes something extraordinary when coated in a miso butter glaze that balances sweet, salty, buttery, and umami flavors. As the squash turns tender and caramelized in the oven, the miso blends into the warm butter to create a rich glaze that highlights its natural sweetness while adding deep savory complexity. It’s a simple, Japanese‑inspired twist that brings comforting autumn flavor to any meal. This easy roasted kabocha squash works for a weeknight meal, yet it looks polished enough for a holiday spread.

What Is Kabocha Squash and Where Does It Come From?

Kabocha is a winter squash with a squat shape, dark green skin, and vivid orange flesh. It is often called Japanese pumpkin which is ironic because it’s from South America. Portuguese traders introduced related squash to Japan in the 1500s.

Kabocha became deeply rooted in Japanese cooking and agriculture. Today, it appears in simmered dishes, tempura, soups, and roasted vegetable recipes. Its texture is dense, smooth, and almost chestnut-like after cooking. The flavor is naturally sweet, with gentle nutty notes.

What Is Miso and Who Invented It?

Miso is a fermented paste made from soybeans, salt, and koji. Koji is a cultivated grain that starts fermentation. Some varieties also include rice or barley. International grocery stores commonly carry several types:

White miso (shiro miso): Mild, lightly sweet, and smooth. It works well in glazes, dressings, soups, and sauces.
Yellow miso (shinshu miso): Balanced and moderately salty, with a fuller flavor than white miso. It suits everyday soups, marinades, and vegetable dishes.
Red miso (aka miso): Darker, saltier, and more robust because it usually ferments longer. It adds depth to stews, braises, and hearty glazes.
Mixed miso (awase miso): A blend of two or more miso styles, often white and red. It offers a versatile balance of sweetness and savory flavor.
Barley miso (mugi miso): Made with barley koji. It has an earthy, aromatic taste and is common in southern Japan.
Soybean miso (mame miso): Made mainly from soybeans, with little or no added grain. It is dark, intense, and deeply umami-rich. Hatcho miso is a well-known style.
Chickpea miso: A modern soy-free option with a mellow, slightly nutty flavor. Availability varies by store.
Reduced-sodium miso: A lower-salt commercial option for shoppers who want more control over seasoning. Its flavor varies by brand.

Fermented soybean pastes developed in ancient China and traveled to Japan many centuries ago. Japanese makers refined regional styles over time. By the medieval period, miso had become an important part of everyday Japanese food. The most popular use being miso soup but it’s also used in sauces and spreads as well as used for pickling. Today, the colored labels used on packages are helpful guides, but ingredients, salt levels, and fermentation times can differ by brand.

How Miso Butter Turns Roasted Kabocha Into Pure Comfort

Kabocha has enough natural sugar to balance the salty depth of the miso butter glaze. Roasting concentrates the sweetness of the squash. Miso brings concentrated umami and salt in one spoonful while butter softens that intensity with rich dairy flavor. They combine to create a savory butter glaze that tastes complex with just a few simple ingredients.

The firm flesh of the kabocha squash holds its shape well in the oven. It becomes tender without collapsing into puree. As the butter melts, it carries the miso across every ridge and cut edge. The glaze clings instead of sliding away. Heat deepens its flavor and creates browned patches that are caramelized bits of miso goodness.

Can You Roast Kabocha Seeds Like Pumpkin Seeds?

Yes. Kabocha seeds roast much like pumpkin seeds. Seeds from butternut, acorn, delicata, spaghetti, buttercup, Hubbard, carnival, and sugar pumpkin can also be roasted. Separate the seeds from the stringy pulp, rinse well, and dry them thoroughly. Moisture creates steam, so dry seeds become noticeably crisper.

Toss the seeds with a small amount of olive oil and a light pinch of salt. Roast them at 325°F until golden and crisp, stirring once or twice. Start checking small delicata and acorn squash seeds after 8 to 10 minutes. Larger kabocha, Hubbard, butternut, and pumpkin seeds may need 12 to 20 minutes.

How to Cut the Squash into Slices for Roasting

Wash and dry the squash. If very firm, pierce with a fork and microwave for 2 to 3 minutes; cool slightly. I used the longer chef’s knife because my squash was about 8 to 9 inches round. Trim both ends, stand the squash on a flat end, and carefully cut it in half.

Scoop out the seeds and stringy pulp with a spoon. This is not as difficult as a carving pumpkin. The flesh was tender and the pulp was not as stringy. Save the seeds if you want to roast them. Place each half cut-side down and cut crosswise into 1-inch half-moons.

How to Adjust the Glaze for More Sweetness, Salt, Umami, or Heat

For more sweetness, stir in a small spoonful of maple syrup or honey. For extra salt, add more miso rather than plain salt. Taste the glaze before using it. Different miso brands can vary widely.

For stronger umami, add a little more white miso or a small amount of red miso. For heat, mix in shichimi togarashi, chili flakes, or a dab of chili paste or the popular chili crisp oil. Add spicy ingredients gradually. The goal is to elevate the glaze and not mask the delicate flavors.

Roasting Techniques for Tender Kabocha Squash

Do not cut the wedges too thin. Thin pieces can dry out before they become creamy. Avoid leaving the slices wet after washing. Water prevents the glaze from clinging and slows browning. Use a hot oven and a large sheet pan. Space the slices in one layer with room between them. Crowding traps steam and softens the edges. Direct contact with the pan encourages deep browning.

Avoid roasting the miso glaze at intense heat for too long. It contains natural sugars and can burn. Turn the slices once so both sides color. For those on the stem end, I didn’t flip those. Since I wasn’t eating the skin I didn’t need it to be caramelized. Also, test the squash with a fork to see if it’s tender. You can’t tell by looking at it.

Brush on any reserved glaze during the final minutes if a glossier finish is desired. Watch the squash closely because miso can darken quickly. The squash is ready when a knife slides easily through the flesh and the edges look caramelized.

What Miso Butter Glazed Kabocha Squash Tastes Like

The first bite is creamy, nutty, and softly sweet. Then the miso brings a savory depth that makes the squash taste even richer. Butter rounds the edges, while the browned glaze adds a gentle roasted bitterness. This roasted kabocha squash feels comforting without becoming heavy. The tender center contrasts with sticky, caramelized edges. It is a simple fall side dish with enough flavor to steal attention from the main course.

For a simple dinner, serve the glazed squash with steamed rice and a crisp cucumber salad. It also pairs well with noodles, tofu, roasted chicken, or salmon. I served mine with a nice grilled ribeye steak. And I thoroughly enjoyed them for lunch later in the week. Leftovers can top a grain bowl or tuck into a warm salad.

For a dinner party, arrange the slices in overlapping rows on a platter. Add toasted sesame seeds, sliced scallions, or fresh herbs if desired. Maybe some Thai basil? The glossy orange wedges look especially striking on a dark plate. Serve them warm, but not piping hot, so the flavors remain clear.

Miso Butter Glazed Kabocha Squash

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Easy Miso Butter Glazed Kabocha Squash is a cozy fall side dish with creamy Japanese pumpkin, caramelized edges, and a rich savory-sweet miso glaze.

No Ratings

Ingredients

1 kabocha squash
4 tablespoons butter
4 tablespoons white miso
2 tablespoons olive oil

Instructions

Heat the oven to 425°F. Line a large rimmed sheet pan for easier cleanup.
Wash and dry the kabocha. Cut it in half, remove the seeds, and slice the halves into 1-inch wedges.
Melt the butter. Whisk it with the white miso and olive oil until smooth.
Coat the squash wedges with the glaze. Arrange them in a single layer on the pan, leaving space between the pieces.
Roast for 15 minutes. Turn the wedges, then roast for 12 to 18 minutes more. The exact time depends on thickness.
Remove the squash when the flesh is tender and the edges are deeply caramelized. Rest for a few minutes before serving.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 202Total Fat 19gSaturated Fat 8gUnsaturated Fat 11gCholesterol 31mgSodium 626mgCarbohydrates 5gFiber 1gSugar 2gProtein 2g

Fall Flavors Wednesday 2026

Caramelized Onion Savory Scones (GF DF option)

Photo Credit: www.thespiffycookie.com

The line between biscuit and scone gets blurred in these Caramelized Onion Savory Scones, with fresh herbs and topped with flaky sea salt. While Bilbo and Frodo Baggins' birthdays are not technically until next week, I made these savory scones as part of a friend's hobbit-themed birthday dinner earlier this month and had to share

Sweet Potato and Ham Quiche with Dill & Nutmeg

Photo Credit: faithhopeloveandlucksurvivedespiteawhiskeredaccomplice.com

This fluffy quiche masterpiece is packed with hearty diced sweet potato that keeps just the right amount of bite, savory diced salty ham, and a generous amount of sharp cheddar cheese. With a hint of fresh dill and freshly grated nutmeg, it’s a complete, all-in-one meal that feels gourmet yet comforting.

Apple Streusel Cookies

Photo Credit: www.karenskitchenstories.com

These apple cookies, with a spicy oat streusel and a cinnamon glaze, are moist and filled with chunks of fresh apple. They are a great for a snack or dessert. The apple flavor is enhanced by the flavors of fall, including cinnamon, nutmeg, allspice, and brown sugar.

Spiced Pear Vanilla Quick Bread

Photo Credit: alittlefishinthekitchen.com

This Spiced Pear Vanilla Quick Bread is a cozy fall favorite at my house! 🍐🍂 Tender, flavorful, and filled with sweet bits of pear, warm spices, and a hint of vanilla, this easy quick bread is perfect for breakfast, afternoon coffee or tea, or a simple fall treat.

Apple Cider Donut Cake

Photo Credit: www.hezzi-dsbooksandcooks.com

Soft, moist, and bursting with warm apple cider flavor this Apple Cider Donut Cake is coated in a spiced cinnamon sugar exterior that gives it that perfect donut shop crunch!

Maple Pumpkin Creme Brulee

Photo Credit: artofnaturalliving.com

Maple Pumpkin Creme Brulee is sweet and creamy with a crunchy, caramel-y sugar top. And you don't need a torch to make it!

Apple Cheddar Rosemary Bread

Photo Credit: blogghetti.com

Apple Cheddar Rosemary Bread is a savory quick bread with grated apple, sharp cheddar, rosemary, and the tender texture of a cheese biscuit.

Apple Cinnamon Steel Cut Oats

Photo Credit: magical-ingredients.com

This apple cinnamon steel cut oats is a simple and delicious recipe and a healthy breakfast using steel cut oats. About this apple cinnamon steel cut oats Breakfast is a "MUST" in our home and

Fig Salad

Sharp, spicy arugula; sweet, tender figs; creamy, tangy feta cheese; and honey-roasted almonds drizzled with balsamic vinaigrette.

Apple Cider Snickerdoodles

Photo Credit: www.jolenesrecipejournal.com

Apple Cider Snickerdoodles made with apple cider and apple pie spice. These soft, chewy cookies are rolled in spiced sugar for a delicious fall treat.

The post Irresistible Miso Butter Glazed Kabocha Squash appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Easy Fall Pumpkin Parmesan Drop Biscuits

Chris — Mon, 14 Sep 2026 10:00:00 +0000

Golden, tender, and packed with Parmesan, pumpkin, and rosemary. These easy Pumpkin Parmesan Drop Bisuits bring cozy fall flavor to dinner without rolling or cutting.

This post may contain affiliate links. Your purchase helps support this blog, at no additional cost to you, and allows me to continue to bring you delicious recipes.

Warm Pumpkin Parmesan Drop Biscuits bring cozy fall flavor to the table without fussy rolling or cutting. Pumpkin puree keeps every bite tender, while Parmesan, sage, and cold butter add savory depth. These easy drop biscuits suit Thanksgiving dinner, holiday gatherings, and busy weeknights. Best of all, a food processor makes the dough quick to prepare and helps preserve flaky pockets of butter.

My sister shared an anecdote with me about drop biscuits. I don’t remember this at all. But she told me that when Nana made biscuits, she made drop biscuits. Well, my sister didn’t know there were more than one kind of biscuit. She would tell Nana that the biscuits were ugly and she needed to roll them out again. Ironically, now she makes drop biscuits almost every time she bakes them.

What Are Drop Biscuits?

Drop biscuits are quick breads – breads made without yeast – made from a soft, moist dough. Instead of being rolled and cut, the dough is scooped and dropped onto a baking sheet. Hence the name “drop biscuits.” The mounds bake into rustic biscuits with crisp ridges, tender centers, and plenty of homemade charm.

The method relies on baking powder and baking soda rather than yeast. That means the dough goes from bowl to oven in minutes. The texture stays lighter than cornbread and softer than a dinner roll, making drop biscuits an easy companion for soups, roasts, and holiday sides.

The history of drop biscuits is unknown. However, the first printed recipe was in 1718 in Mrs. Mary Eales’s Receipts. The next mention of it is in an 1896 Boston Cooking School Cookbook which is the first American reference. Drop biscuits became especially practical in everyday home cooking. They require fewer tools and less handling than rolled biscuits. This made biscuits easy to whip up for any dinner.

How Are Drop Biscuits Different from Other Biscuits and Scones?

Traditional rolled biscuits use a firmer dough. Since it’s more like a pastry dough the butter and dough should remain cold to keep the layers flaky and light. The dough is folded, rolled or patted, and cut to create neat rounds and distinct layers. Drop biscuit dough contains more moisture and receives much less handling. Its rough surface turns golden and crisp on the outside while the inside stays soft and delicious.

Scones are more like sweet biscuits and are usually shaped into rounds or wedges. There are drop scones, too. They are a traditional Scottish food known as Scotch pancakes or griddle scones. They come from the same family as early Scottish scones, which were often made from a runny batter and cooked on a griddle.

Why Drop Biscuits Are a Favorite Choice for Busy Home Cooks

Drop biscuits remove the most time-consuming parts of biscuit making. There is no floury mess on the counter. You don’t have to get out the rolling pin or biscuit cutter and you don’t have to stack dough scraps and roll them out again. You simply spoon or scoop portions the dough straight onto the pan. You can drop by tablespoons or use an ice cream or cupcake scoop like I did. This makes cleanup simple letting the oven do the work.

The recipe also welcomes a relaxed pace. The biscuits look attractive because of their craggy shape and their crispy exterior. They can be mixed while soup simmers or a roast rests. For a holiday meal, the dry ingredients can be measured ahead to make baking even easier.

Why Pumpkin and Parmesan Makes these Biscuits Stand Out

Pumpkin puree also brings natural moisture to the dough. It helps the biscuits stay tender without making them heavy. The pumpkin also adds a gentle earthy flavor, not as sweet one in this recipe. Salt, Parmesan, and sage keep this savory and the cider vinegar lifts the batter making it light and airy. The result has subtle autumn flavor and not a pumpkin-pie flavor.

Parmesan adds nutty, salty flavor throughout the dough. As the biscuits bake, cheese near the surface toast and deepen in flavor. Fresh rosemary brings a woodsy note that complements pumpkin and makes the kitchen smell wonderfully festive. It also brings out the earthy flavor instead of highlighting the sweetness of the pumpkin.

Cold butter creates richness and makes the biscuits light and flaky. Small pieces release steam in the oven, leaving tender pockets in the crumb. Together, butter and Parmesan give these savory pumpkin biscuits enough presence for the holiday bread basket, yet the flavor remains easy to pair with a weeknight meal.

Making These Biscuits Easy with a Food Processor

A food processor makes quick work of these biscuits. It combines the dry ingredients quickly and cuts in the butter with minimal effort. Short pulses distribute the butter without warming it as much as prolonged hand mixing can. This creates an even base while preserving small pieces that support a flaky texture.

Add the butter and rosemary at the same time to make sure the woodsy herb is chopped into small pieces. I don’t know about you, but I don’t like having large pine needles in my food. Once they’re incorporated, transfer the flour mixture to a mixing bowl to add the remaining ingredients.

What Pumpkin Parmesan Drop Biscuits Taste Like

These biscuits taste buttery, savory, and gently earthy. Parmesan gives each bite a salty, nutty edge, while rosemary adds a fragrant finish. Pumpkin softens the crumb and rounds out the flavors without making the biscuits sweet. Since they’re drop biscuits, the outside bakes into golden, craggy peaks, and the center stays soft and tender. They’re a cozy fall side that feels special enough for a holiday and easy enough for an ordinary Tuesday.

They pair beautifully with roast chicken, turkey, pork tenderloin, and glazed ham. I served mine with some butter chicken. At a dinner party, arrange them in a cloth-lined basket and garnish the platter with fresh rosemary. For a simple weeknight meal, add them to tomato soup, pumpkin soup, chili, or a hearty salad. Split leftovers for breakfast and fill them with eggs. They also reheat well for a snack. A brief turn in a warm oven refreshes the crisp exterior.

Pumpkin Parmesan Drop Biscuits

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

Craggy golden tops, tender pumpkin centers, and plenty of nutty Parmesan—these drop biscuits are ready for the bread basket! Fresh sage makes every warm bite smell like fall. No rolling. No cutting. Just scoop, bake, and pass the butter.

No Ratings

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1/2 cup cold butter, diced
3/4 cup pumpkin purée
3/4 cup milk
1 teaspoon cider vinegar
1/2 cup shredded Parmesan cheese
2 teaspoons finely chopped fresh sage

Instructions

Preheat the oven to 425°F. Line a baking sheet with parchment paper.
Add the flour, baking powder, baking soda, salt, and sage to a food processor. Pulse briefly to combine.
Add the cold diced butter and pulse until the mixture resembles coarse crumbs, with a few pea-size pieces of butter remaining. Transfer the mixture to a large mixing bowl.
In a separate bowl, whisk together the pumpkin purée, milk, and cider vinegar until smooth.
Pour the pumpkin mixture into the dry ingredients and add the Parmesan. Stir gently just until no dry pockets remain; the dough should be soft, sticky, and slightly shaggy. Do not overmix.
Using a large spoon or ice cream scoop coop, drop 8 evenly sized mounds of dough onto the prepared baking sheet lined with a silpat mat, spacing them about 2 inches apart. Gently shape any loose edges without compacting the dough.
Bake for 14–18 minutes, or until the biscuits are risen, golden on top, and baked through in the centers.
Let the biscuits cool on the pan for 5 minutes, then serve warm.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 324Total Fat 12gSaturated Fat 8gUnsaturated Fat 5gCholesterol 31mgSodium 599mgCarbohydrates 43gFiber 2gSugar 1gProtein 10g

Fall Flavors Monday 2026

Glazed Pumpkin Spice Scones

Photo Credit: www.jolenesrecipejournal.com

Glazed pumpkin spice scones are tender, buttery, and topped with a sweet pumpkin spice glaze for a perfect fall breakfast or treat.

Cinnamon Roll Apple Monkey Bread

Photo Credit: magical-ingredients.com

This easy cinnamon roll apple monkey bread brings the comforting flavors of warm apple pie and a gooey cinnamon roll all in one bite. This can be your best breakfast, snack or dessert! About cinnamon

Crock Pot Swedish Meatballs

Photo Credit: blogghetti.com

Crock Pot Swedish Meatballs use frozen homestyle meatballs in creamy mushroom gravy for an easy slow cooker dinner over egg noodles or rice.

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Easy Skillet Ginger Peach Crisp

Chris — Fri, 05 Sep 2025 10:00:00 +0000

Prepare to have your taste buds blown away with the irresistible flavors of this Easy Skillet Ginger Peach Crisp. Say goodbye to boring desserts and hello to a delicious new fall favorite!

Peaches are one of my favorite fruits. Pears and peaches are at the top and alternate depending on what’s in season. Then there’s mangoes, watermelon, cherries, apples, and bananas. The rest are okay but not delicious according to me.

I remember having cobbler and crisp growing up. One has a batter topping and one just has a crumb topping. Both are completely delicious. They’re a simple way to highlight in season fruit. Right now, that’s delicious peaches and nectarines. Funny thing is I thought I had bought peaches, but a white nectarine seemed to sneak their way into my bag. They’re similar in flavor but their skin doesn’t have any fur on it.

What is a Fruit Crisp?

A fruit crisp is a baked dessert made by layering sweetened fruit in a dish. It’s topped with a crumble mixture. The mixture usually features flour, oats, sugar, and butter. The topping bakes up crunchy and golden. The fruit soft and syrupy. It’s a fuss-free way to enjoy the flavors of fruit pie, without the labor of rolling out dough.

Traditional Crisp vs Skillet Crisp

Traditionally, crisps are baked in ceramic or glass baking dishes. Skillet crisps, however, are made in a skillet. The skillet method makes cleanup easier. Hello, one-pan dessert! It also gives you a beautifully caramelized edge and a rustic presentation. Skillet crisps often cook up a little faster. Plus, the even heat distribution ensures both the topping and the fruit cook perfectly.

Picking the Perfect Peaches

The secret to a standout peach crisp is, of course, the peaches! Look for ripe, fragrant peaches. They should have a slight give when gently pressed. The skin should be vibrant and free of blemishes. And they should smell like peaches. Smell the peach at the stem end. If it doesn’t smell like a peach, then it’s not ready to eat. For the best flavor, consider hitting your local farmers market and buy peaches in season.

Freestone vs Clingstone Peaches

I feel like most don’t know what these terms mean. There are two main types of peaches. There are freestone and clingstone.

Freestone peaches have pits that pop out easily. Slice around the equator of the peach. Then give it a twist. The pit should easily come out.

Clingstone peaches have pits that stick to the flesh. You slice around the equator. However, with this type you must cut around the pit to remove it.

There’s no way that I know to tell the difference when you’re purchasing peaches. For me, I just ask. Ask the produce manager or the farmer’s market vendor what type of peaches they are. I always look for freestone peaches. They save you time and frustration. If you end up with clingstones, just slice around the pit and use a spoon to scoop out any remaining fruit.

Traditional Topping for a Fruit Crisp

The classic topping is a blend of flour, rolled oats, brown sugar, and cold butter, often with a touch of cinnamon or nutmeg. This mixture is sprinkled over the fruit, then baked until golden and crunchy. The oats add texture, while the butter helps everything crisp up beautifully. You can also toss in chopped nuts for extra crunch.

However, this recipe is all about quick and easy. So, instead of a traditional topping, I used a French vanilla flavored granola. It makes a fantastic shortcut topping. Simply sprinkle your favorite granola over the fruit. Granola adds instant crunch and flavor, and you can experiment with combinations like vanilla almond or maple pecan to suit your taste.

The granola simmers on top of the sauteed peaches allowing them to absorb the flavors of the peach and brown sugar. And allowing it to being less crunchy granola and more like a fruit crisp texture.

Adding Crystallized Ginger

Crystallized ginger is the secret ingredient that elevates this crisp. Its spicy-sweet flavor complements peaches perfectly. It also adds a little zing to each bite. Chop it finely and mix it into the fruit for a subtle heat and aromatic boost.

Ingredients for Skillet Ginger Peach Crisp

Pantry ingredients – brown sugar, crystalized ginger, ground cinnamon, granola

Refrigerator ingredients – peaches, butter

Instructions: Step-by-Step Guide

Preheat a nonstick skillet over medium-high heat. Add the butter, brown sugar, and crystalized ginger. Simmer until the brown sugar dissolves. Stir in the peaches and cinnamon and simmer 7 to 10 minutes or until the brown sugar is dissolved and begins to thicken.

Top with 1 cup of granola. I used a French vanilla flavored granola. Simmer the skillet crisp for another 5 to 7 minutes. Serve over ice cream or yogurt for a deliciously healthy dessert.

Master the Skillet Technique

Using a cast iron skillet is key for even heat and a crisp, caramelized edge. Make sure your skillet is well-buttered to prevent sticking. If you’re new to cast iron, don’t worry. Just make sure to rinse your skillet in hot water after simmering. If there are any stuck on bits, grab some salt to scrub them off. But make sure not to use any soap on cast iron. It will ruing that nonstick seasoning.

Time-Saving Tips

Use pre-sliced frozen peaches if fresh ones aren’t available. They work almost as well and save peeling time. Just make sure to taste them to check their sweetness. Using a granola topping cuts prep time and cleanup. This makes skillet crisp easy and quick for weeknight dessert.

Skip peeling the peaches for a more rustic look and texture. I always skip peeling when I can. There’s a lot of nutrients in the peel.

What does this skillet ginger peach crisp taste like?

The peaches and brown sugar syrup are sweet and rich. Then you feel the warmth and zing of the crystallized ginger. It’s my favorite go to ingredient to kick up a dessert or baked good. It adds a little sweet and little heat to any recipe.

The granola softens as it simmers on top of the peaches so it’s not overly crunchy. The peaches are tender and sweet with a little kick from the ginger. And the cinnamon adds a layer of warmth to the whole dish. Which is even better served over vanilla ice cream for a quick and easy dessert.

Easy Skillet Peach Crisp

Cook Time: 20 minutes

Total Time: 20 minutes

Indulge in the perfect blend of sweet and spicy with this Easy Skillet Ginger Peach Crisp Perfect for a cozy night in or impressing your friends at a tailgate party.

No Ratings

Ingredients

2 cup sliced peaches
2 tablespoons butter
1/3 cup brown sugar
2 tablespoons chopped crystralized ginger
1/2 teaspoon cinnamon
1 cup granola (I used French vaniolla flavored)

Instructions

Preheat a nonstick skillet over medium-high heat. Add the butter, brown sugar, and crystalized ginger. Simmer until the brown sugar dissolves. Stir in the peaches and cinnamon and simmer 7 to 10 minutes or until the brown sugar ibegins to thicken.
Top with 1 cup of granola. I used a French vanilla flavored granola. Simmer the skillet crisp for another 5 to 7 minutes. Serve over ice cream or yogurt for a deliciously healthy dessert.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 47Total Fat 3gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 23mgCarbohydrates 5gFiber 1gSugar 4gProtein 0g

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The post Easy Skillet Ginger Peach Crisp appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Easy Apple Slaw: A Crisp and Flavorful Twist on a Classic

Chris — Wed, 03 Sep 2025 10:00:00 +0000

Crunch into a refreshing twist on traditional coleslaw with this Sweet and Easy Apple Slaw recipe! Sweet, tangy, and full of texture.

I have 10 slaw recipes on my blog. They range from blue cheese radish slaw to kimchi slaw to colada slaw. Yes, it has coconut chips in it. For me coleslaw or slaw is a fun side that you can easily customize. Slaw is not just for barbecue. I make slaw for tacos, barbecue, and grilled chicken. I have even put slaw on a grilled cheese. Yes, I did. Check out my pulled pork grilled cheese recipe.

What is slaw?

When you think of slaw, you probably picture a big bowl of crunchy, colorful veggies tossed in a light, tangy dressing. That’s exactly what slaw is. It’s a fresh, shredded salad that’s as versatile as it is delicious. Traditional coleslaw uses cabbage as a base and typically has carrots and maybe some purple cabbage for color.

However, creative versions swap in other ingredients for exciting new flavors. Apple slaw takes this classic favorite and gives it a sweet, juicy twist that’s perfect for a refreshing side dish. You can turn it into an Asian slaw with some kimchi, soy sauce, and sesame oil with a kick from some gochujang. Or try a spicy version that has some jalapeno and Mexican crema as part of the base.

Making Slaw Easy with a Food Processor?

Making slaw by hand can take a lot of time to shred all those ingredients. The food processor is your best friend for speedy, uniform slicing! Using a food processor not only saves you time but also ensures your slaw has mostly even pieces. I say mostly even pieces because depending on your cabbage there can be some larger pieces. But you can easily remove those before tossing with the dressing. The same with the apples and onions. Swap the slicer with the shredder and pop in the cored apples and onions.

Which apples are best for slaw?

The heart of a great apple slaw is, of course, the apples. Look for firm, crisp varieties that hold up well when shredded. I used Pink Lady apples. They are crisp with a sweet tart flavor. They held up well to shredding and being added to slaw.

Some other great options are Granny Smiths for their tart bite, Honeycrisp that have both sweetness and crunch, and Fuji apples which offer a mellow, juicy flavor. Make sure to pick apples that feel heavy for their size and have smooth, unblemished skin. And don’t be afraid to mix a couple of varieties to add depth. Maybe try combining a Granny Smith with a Golden Delicious.

Adding Onion for a Savory Flavor Boost

Onion might not be the first ingredient you think of for slaw, but it’s a subtle savory flavor that elevates this slaw. A little shredded sweet onion adds a gentle heat and savory note that balances the natural sugars of the apple. A little tip for removing the bite from onion is to soak it in cold water for 5 to 10 minutes before adding it to the slaw. It tames the bite and keeps the flavor mellow.

Apple Juice Concentrate is an Unexpected Twist for Extra Flavor

Here’s where things get fun! Instead of just using honey for sweetness, try adding a couple of tablespoons of apple juice concentrate to your dressing. This secret ingredient brings a punch of pure apple flavor and a touch of natural sweetness that makes your slaw truly elevated and delicious. It’s a simple way to enhance the apple flavor that your guests will love. They will ask for your secret in this elevated apple slaw.

Ingredients to make this Easy Apple Slaw

Pantry Ingredients – onion, honey, cider vinegar, garlic salt, celery seed, garlic powder, onion powder, black pepper, cayenne pepper

Refrigerator ingredients – cabbage, apples, mayonnaise, apple juice concentrate

Instructions to make this slaw recipe

First, wash and core the apples. Peeling is your personal preference. I like to keep them on for color and added fiber. Core the cabbage and remove any damaged leaves from the outside. Cut it into small enough pieces to fit into your food processor. With the slicing blade, put the cabbage in the food processor. Change to a shredder blade and shred the apples and onions. If you’re soaking the onions in water, make sure to shred them separately.

In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices. Stir with a whisk until everything is combined and creamy. Toss in the cabbage, apple, and onions. Make sure to drain them if you soaked them in water. Stir everything until the veggies are well coated.

Cover the bowl with plastic wrap and refrigerate until you’re ready to serve. This can be as little as 30 minutes or as long as 24 hours. The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.

What does this apple slaw taste like?

The best apple slaw hits all the right notes. It has sweetness from the apples and juice concentrate. There is tanginess from the vinegar. You have creaminess from the mayo and a subtle savory kick from the onion. Taste and adjust your dressing as needed. Like it sweeter? Add a bit more honey. Want more tang? A splash more vinegar can do the trick. Or change up the vinegar and try something more mellow like white vinegar or even some white wine vinegar.

Texture also keeps each bite interesting. Using crisp apples and fresh veggies ensures your slaw stays crunchy. Don’t over-process the ingredients by shredding everything too thinly. You want shreds, not mush.

Let the Slaw Marinate

Giving your apple slaw some time to marinate in the fridge is a game-changer. Just 30 minutes helps the flavors mingle and the texture soften slightly. It makes the slaw more cohesive and tastier. If you can, make it a few hours ahead—or even the night before—for the best flavor.

Serving your Easy Apple Slaw

I usually put mine is a nice shallow bowl. Then I garnish with some apple slices around the edge, so your guests know there are apples in there. Sometimes I sprinkle some green onions on top for a little more color and flavor. For added crunch you could try some chopped apple chips or fried onion pieces. Finally, try a garnish of some chopped parsley for bright color and flavor.

Easy Apple Slaw

Cook Time: 10 minutes

Total Time: 10 minutes

Upgrade your coleslaw game with a crunchy and refreshing easy apple slaw. Perfect for tailgating, potlucks, or as a side dish for any meal.

No Ratings

Ingredients

4 cups thinly shredded cabbage
2 cups grated apples
1/2 cup grated onion
2/3 cup mayonnaise
2 tablespoons honey
2 tablespoons cider vinegar
2 tablespoons apple juice concentrate
1 teaspoon garlic salt
1 teaspoon celery seed
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon black pepper
pinch cayenne pepper

Instructions

First, wash and core the apples. Peeling is your personal preference. I like to keep them on for color and added fiber. Core the cabbage and remove any damaged leaves from the outside. Cut it into small enough pieces to fit into your food processor.
With the slicing blade, put the cabbage in the food processor. Change to a shredder blade and shred the apples and onions. If you’re soaking the onions in water, make sure to shred them separately.
In a large mixing bowl, whisk together the mayonnaise with the cider vinegar, honey, apple juice concentrate and spices. Stir with a whisk until everything is combined and creamy. Toss in the cabbage, apple, and onions. Make sure to drain them if you soaked them in water. Stir everything until the veggies are well coated.
Cover the bowl with plastic wrap and refrigerate until you’re ready to serve. This can be as little as 30 minutes or as long as 24 hours. The longer slaw sits, the more the flavors combine and the more the vegetables soften and release their juices to combine with the dressing.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 186Total Fat 14gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 11gCholesterol 8mgSodium 323mgCarbohydrates 15gFiber 2gSugar 11gProtein 2g

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The post Easy Apple Slaw: A Crisp and Flavorful Twist on a Classic appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Welcome Fall With Cider Braised Pork Roast

Chris — Mon, 01 Sep 2025 10:00:00 +0000

Cider Braised Pork Roast is the real taste of fall. Tender, juicy, and bursting with flavor, it’s the perfect centerpiece for any autumn gathering.

I made this pork roast to go with some sweet potato Gruyère pierogi. That was almost a year ago. The meal was sort of an homage to an Alsatian meal I had at a restaurant many years ago. And also an homage to growing up and having pork and sauerkraut for dinner many times. It is a very budget-friendly meal and with the right pork roast it can taste amazing.

Someone mentioned having pork and sauerkraut for dinner and that planted the seed to resurrect that family recipe from long ago and elevate it to make it something dinner party worthy. While the ingredients are humble, the flavors of this cider braised pork roast are anything but humble.

What is Apple Cider?

Apple cider is a non-alcoholic beverage made from freshly pressed apples. It is typically unfiltered which gives it that cloudy appearance. It also gives it a robust, tangy flavor. It’s a staple of fall festivities. People love it for its natural sweetness and subtle tartness that pairs beautifully with savory dishes. It also makes really delicious doughnuts!

Apple Juice vs Apple Cider: What’s the Difference?

While both drinks start with apples, apple juice is clear, sweet, and often has sugars or preservatives added. It’s also pasteurized to make it shelf stable. Apple cider, on the other hand, is less processed. This results in a more complex flavor profile and a cloudier look. For cooking, cider’s freshness and acidity make it a superior choice for braising meats, especially pork, as it helps tenderize and infuse the roast with vibrant fall notes.

Different Types of Pork Roasts

When it comes to pork roasts, there are several popular cuts to choose from. Each has its own pros and cons. The pork should, also called the Boston Butt, is well-marbled and ideal for slow cooking. It’s great to smoke for barbecue and shredding for sandwiches. Similar to the should is the pork picnic. It is slightly tougher but great for slow braising.

This recipe calls for a pork loin. It cooks fairly quickly and is great for roasting whole. It’s a leaner roast that is easy to slice for pork roast recipes like this one. Then there’s the pork tenderloin. It is the most tender cut and cooks quickly. While you can braise it, it’s best roasted or grilled.

For this cider braised pork roast, I used a center cut, boneless pork loin. It was a nice cut with some marbling on the outside. I typically buy this type of roast to slice into boneless chops to cook for dinner. There’s usually some leftover meat that won’t make a full dinner but will make a delicious stir fry. It’s a very budget-friendly cut of meat and lower in price per pound than precut pork chops.

You could use pork shoulder if you’re feeding a larger crowd. It is another roast perfect for this recipe. The marbling in this roast ensures the meat stays juicy and flavorful during cooking.

Infusing Fall Flavors with Apple Cider

Apple cider isn’t just for sipping. It’s great for braising meat. The cider’s sweet-tart profile enhances the savory depth of the meat. It creates a rich, aromatic broth as it slowly braises.

This recipe combines the apple cider with some chicken broth to add more depth of the flavor to the roast and sauerkraut for a meal that is packed with fall flavors. For added fall flavor you could add some apple slices or onion slices.

To Drain or Not to Drain the Sauerkraut

Sauerkraut adds a tangy kick that balances the sweetness of the cider and pork. Sometimes I want all that briny goodness in my dish and sometimes I don’t. For this recipe, I drained the sauerkraut. This allowed the sweetness of the apple cider to come through.

If you want a milder flavor and less liquid in your dish, give it a quick drain. And if you want an even more milder flavor, you could give a quick rinse to remove more of the brine. If you love bold, briny notes, add it straight from the jar. I usually do this when we make Polish dinner. This is a simple recipe with smoked sausage, potatoes, onions, sauerkraut, and a mustard broth. It’s also great with pierogies.

Ingredients for This Cider Braised Pork Roast Recipe

The ingredients in this recipe are not uncommon. Nor are they one hit wonders. The caraway seeds and coriander are great for spice mixes and stirring into Eastern European based recipes.

Pantry ingredients – onion, garlic, chicken broth, sauerkraut, olive oil, garlic salt, pepper, garlic powder, onion powder, coriander, caraway seeds, salt and pepper

Refrigerator ingredients – pork roast, apple cider

Instructions to Make This Pork Roast

Season the pork with the garlic salt, black pepper, and ground coriander, garlic, and onion. Heat the liner of an InstantPot or pressure cooker on high. Add the oil and sear the roast on all sides. Remove the roast and stir the onions into the pot to sauté for a few minutes before stirring in the remaining ingredients.

Return the roast to the pot and fasten the lid. Set the cooker for 20 minutes on high pressure. Allow the pressure to be released naturally. Let the roast rest for 5 minutes before slicing and serving. This roast is great with the sauerkraut and some of Mom’s perogies or some sweet potato pierogi.

Braising for Maximum Flavor

Braising is a classic technique that transforms tough cuts of meat into melt-in-your-mouth masterpieces. It also gives the pork roast time to break down and soak up the cider and spices. This method ensures every bite is juicy, flavorful, and infused with fall flavors.

The best part about an electric pressure cooker or InstantPot is that you can achieve this tender and flavorful pork in a shorter amount of time than traditional braising. However, if you want to braise your roast in the oven, preheat your oven to 325 F. Brown the roast in a Dutch oven, remove it from the oven and then sauté the onions then stir in the sauerkraut and remaining ingredients. Put the lid on the Dutch oven and braise in the oven for 2 to 3 hours or until the pork reaches 165 F internal temperature.

Serving Suggestions to Wow Your Guests

To serve family style, layer the sauerkraut and onions on a platter. Slice the pork and arrange the slices on top. Drizzle the roast with the pan juices just before serving. For some color, you can sprinkle it with some chopped parsley.

I swerved mine with some sweet potato Gruyere pierogi. You could easily serve them with regular onion and cheddar or try some sweet potato pierogi. Or you can go a different route with potatoes and make some mashed potatoes or even mashed sweet potatoes.

Usually I like serving it with some roasted baby potatoes. Sometimes I smash them and twice bake them so they’re super crispy on the outside and creamy on the inside. Other root vegetables would pair well with this pork roast recipe. Roasted carrots or roasted beets would bring out the sweetness of the cider. Some parsnips would be a super sweet veggie to serve with this pork recipe.

I also like to serve this recipe with some buttered egg noodles. When they’re cooked and draining in the strainer, I put the butter and some garlic salt in the pan to melt as the noodles drain. Then I add the noodles back to the pan and stir in some black pepper. They’re a go-to side dish I make all the time. I also make easy Parmesan noodles, too. The sharpness of the cheese highlights the sharpness of the sauerkraut.

This cider braised pork roast recipe is one you and your family will love. They will ask for it all the time. I suggest freezing some apple cider so you can make well after it’s no longer available in the stores. And that way you can have delicious fall flavored pork roast all year long.

Cider Braised Pork Roast

Cider Braised Pork Roast is tender with a perfect blend of sweet and savory. It's tender, juicy, bursting with flavor, and guaranteed to be a hit with the whole family.

No Ratings

Ingredients

2 to 3 pound pork loin roast or pork shoulder
1 cup apple cider (you can use alcoholic if you want for added richness and flavor)
1 cup unsalted chicken broth
1 cup thinly sliced onion
16 ounces sauerkraut (drained or undrained, your choice)
3 whole cloves garlic
2 tablespoons olive oil
2 teaspoons garlic salt
1 teaspoon black pepper
1 teaspoon caraway seeds
1/2 teaspoon ground coriander
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

Season the pork with the garlic salt, black pepper, and ground coriander, garlic, and onion. Heat the liner of an InstantPot or pressure cooker on high. Add the oil and sear the roast on all sides.
Remove the roast and stir the onions into the pot to sauté for a few minutes before stirring in the remaining ingredients.
Return the roast to the pot and fasten the lid. Set the cooker for 20 minutes on high pressure. Allow the pressure to be released naturally.
Let the roast rest for 5 minutes before slicing and serving with the sauerkraut and some of Mom’s perogies or some sweet potato pierogi.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 451Total Fat 22gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 13gCholesterol 152mgSodium 870mgCarbohydrates 10gFiber 2gSugar 5gProtein 50g

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Copycat Starbucks Maple Scones

Photo Credit: www.hezzi-dsbooksandcooks.com

This fall bake a chewy and buttery maple oat scone made with real maple syrup and oats then topped off with a maple glaze.

Pumpkin Snickerdoodle Blossoms

Photo Credit: www.thespiffycookie.com

Get your taste buds ready for fall with these sweet and chewy pumpkin snickerdoodle blossoms topped with a pumpkin spice Hershey’s Kiss.

Roasted Beet and Tomato Salad #FallFlavors

Photo Credit: adayinthelifeonthefarm.blogspot.com

Roasted Beets, Vine-Ripened Tomatoes, Freshly-Picked Basil, and Tangy Feta Cheese. All the Flavors of Fall on a plate.

The post Welcome Fall With Cider Braised Pork Roast appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Pumpkin Spice Blondies are a Fun Halloween Dessert

Chris — Wed, 16 Oct 2024 10:00:00 +0000

Calling all pumpkin lovers! These Pumpkin Spice Blondies are the perfect treat for your spooky celebrations.

I have just recently ventured into blondie baking. The first recipe I’ve made so far is banana peanut butter blondies. They were oh so delicious. They have the perfect combination of peanut butter, banana, and cream cheese peanut butter frosting. Carrot cake blondies were my second recipe. They were packed with carrot cake flavor and the sweet tart cream cheese frosting really brought home the carrot cake experience. I’m looking to try a cinnamon apple blondies recipe. I’m also eying these pecan pie cheesecake bars, because they’re sort of like a blondie but in pie version.

What are blondies?

Blondies are the predecessor to brownies, from what I remember. They’re made with almost the same ingredients as a brownie, but with more brown sugar and no cocoa powder or chocolate. They get their flavor from vanilla extract and browned butter. They usually have chips or nuts incorporated in them for added flavor and texture.

Blondies are, obviously, lighter in color than brownies because there is no brown chocolate in them. There might be some white chocolate chips but nothing that will make the blondies look like brownies. This lighter color lends itself to flavors like butterscotch, caramel, or in this case pumpkin.

Blondies are similar in texture to brownies, but I find them to be a little chewier than brownies I typically make at home. This is predominantly from the brown sugar base of the blondie. Brownies have granulated sugar or a combination of the two. The granulated sugar makes for a crunchy top on the brownies if I remember correctly. Since blondies usually have frosting, there’s no need for a crunchy textured top.

What is pumpkin spice?

If you live under a rock and don’t know what pumpkin spice is it’s a popular blend of warm and cozy spices that evoke the feeling of fall. Pumpkin spice is made of cinnamon, nutmeg, ginger, cloves, and sometimes allspice. This flavorful combination adds a touch of sweetness and aromatic warmth to baked goods, beverages, and desserts.

Ever since that coffee company made their PSL, pumpkin spice has become synonymous with the autumn season. This has turned the humble baking blend into a staple in holiday treats and festive recipes. It’s in everything from latte to donuts to cereal. I have seen some very bizarre pumpkin spice items like cat litter and salmon. Yes, salmon. Hopefully this craze will calm down and we won’t see pumpkin spice EVERYTHING in future years.

Pumpkin spice vs apple pie spice vs gingerbread spice

If you’re like me, you’re wondering what the difference is between all the spice blends. Pumpkin spice, apple pie spice, and gingerbread spice are all warm and aromatic blends of spices that are warming and perfect for cooler weather. But what is the difference between all three?

Pumpkin pie spice and apple pie spice both have cinnamon, ginger, allspice, and sometimes cardamom. The main difference between the two comes down to nutmeg versus cloves. While some recipes contain both spices, pumpkin pie spice has more cloves in there than apple pie spice. Apple pie spice has more nutmeg in there than pumpkin pie spice. To me pumpkin pie spice is a little spicier from the added cloves and apple pie spice is little more mellow from less cloves and more nutmeg.

So, what is gingerbread spice? Gingerbread spice typically includes cinnamon, ginger, nutmeg, and cloves. This spice blend has more of a focus on ground ginger with a nod to the cinnamon, cloves, nutmeg, and cardamom. However, gingerbread spice also has ground mace which is the lining of the nutmeg and has a different flavor than nutmeg. My recipe has star anise, coriander, and a little black pepper in there for added heat.

Ingredients for pumpkin spice blondies

To create the perfect pumpkin spice blondies, you’ll need a combination of pantry staples and seasonal ingredients.

Pantry staples – brown sugar, flour, baking powder, salt, vanilla extract, powdered sugar
Refrigerator staples – eggs, butter, cream cheese
Seasonal ingredients – pumpkin puree
Mix ins – butterscotch chips, chopped pecans, or other ingredients you want to add to your pumpkin spice blondies

Instructions for baking the blondies

Preheat your oven and take your egg and cream cheese out of the fridge to come to room temperature. Put the butter in a saucepan to melt and brown. It should be a light golden brown before you let it cool for about 5 to 10 minutes.

In a mixing bowl, combine the butter with the brown sugar and beat with a whisk or hand mixer until the brown sugar is smooth. Next, stir in the pumpkin until creamy before adding in the vanilla and the egg. Stir until the mixture is smooth and thoroughly combined.

Combine the flour, salt, baking powder, and pumpkin pie spice in a bowl and stir with a whisk until thoroughly combined and the flour is airy with no lumps. Add the flour mixture to the pumpkin mixture. Stir with a wooden spoon or spatula until just combined. Fold in your mix ins which in this case are butterscotch chips and chopped pecans. Chocolate chips and pistachios would be good or try some walnuts and white chocolate chips.

Line a 9 x 12 baking pan with parchment paper. I sprayed mine with cooking spray to make it easier to remove the blondies from the pan. Pour the batter into the pan and smooth it out with a rubber spatula or even an offset spatula. I also banged the pan on the counter to make sure they were spread evenly in the pan. Bake at 350 F for 30 to 40 minutes or until a toothpick inserted in the center is just barely clean. Remove from the oven and cool.

Instructions for frosting and decorating

Combine the cream cheese with the powdered sugar, the remaining butter, and vanilla extract in a mixing bowl and beat with the whisk attachment until smooth. Add whipping cream until the frosting is the consistency you want. It should be slightly stiff but still spreadable. But not too spreadable that it runs off the edges of the bars.

When the bars are room temperature, use and offset spatula to spread the frosting on top of the bars. Decorate with Halloween sprinkles, eyes, quins (larger sprinkles in shapes like bats or pumpkins), and even simple sanding sugar in creepy themed colors like purple and green (Beetlejuice), orange and black (traditional), or red and black (vampire).

You could make some meringue ghosts or whipped cream ghosts to put on top of each bar. There are numerous stencils that you can use to decorate with a pumpkin or ghost. Turn the frosting into a dark brown color and make cookie tombstones. Or try your hand at decorating these pumpkin spice bars with some actual pumpkins. Just save some of the frosting and add food color to make orange and a little to make some green for the tops.

What do these pumpkin spice blondies taste like?

The brown sugar and butterscotch play off each other making these super delicious. The pumpkin adds earthiness to these bars that goes well with chopped pecans. Then there’s the sweet and tart cream cheese frosting that lifts these bars up making them completely irresistible. Since they’re easy to whip in no time, you can make them all fall and even into winter if you want. They’re that good!

Pumpkin Spice Blondies

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 15 minutes

Total Time: 55 minutes

Calling all pumpkin lovers! These Halloween Pumpkin Spice Blondies are the perfect treat for your spooky celebrations.

No Ratings

Ingredients

For the blondies:

1 cup butter
1 1/2 cups brown sugar
1 tablespoon pumpkin spice
2 teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
1 large egg
1 cup pumpkin puree
2 cups flour
1 cup white chocolate chips
1 chip chopped pecans

For the frosting:

8 ounce softened cream cheese
4 to 5 cuts powdered sugar
2 teaspoons vanilla extract
2 to 3 tablespoons whipping cream

Instructions

Preheat your oven and take your egg and cream cheese out of the fridge to come to room temperature.
Put the butter in a saucepan to melt and brown. It should be a light golden brown before you let it cool for about 5 to 10 minutes.
In a mixing bowl, combine the butter with the brown sugar and beat with a whisk or hand mixer until the brown sugar is smooth. Next, stir in the pumpkin until creamy before adding in the vanilla and the egg. Stir until the mixture is smooth and thoroughly combined.
Combine the flour, salt, baking powder, and pumpkin pie spice in a bowl and stir with a whisk until thoroughly combined and the flour is airy with no lumps. Add the flour mixture to the pumpkin mixture. Stir with a wooden spoon or spatula until just combined. Fold in your mix ins which in this case are butterscotch chips and chopped pecans. Chocolate chips and pistachios would be good or try some walnuts and white chocolate chips.
Line a 9 x 12 baking pan with parchment paper. I sprayed mine with cooking spray to make it easier to remove the blondies from the pan. Pour the batter into the pan and smooth it out with a rubber spatula or even an offset spatula. I also banged the pan on the counter to make sure they were spread evenly in the pan. Bake at 350 F for 30 to 40 minutes or until a toothpick inserted in the center is just barely clean. Remove from the oven and cool.
Combine the cream cheese with the powdered sugar, the remaining butter, and vanilla extract in a mixing bowl and beat with the whisk attachment until smooth. Add whipping cream until the frosting is the consistency you want. It should be slightly stiff but still spreadable. But not too spreadable that it runs off the edges of the bars.
When the bars are room temperature, use and offset spatula to spread the frosting on top of the bars.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 555Total Fat 27gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 11gCholesterol 62mgSodium 329mgCarbohydrates 77gFiber 2gSugar 61gProtein 5g

Welcome to 2024’s #HalloweenTreatsWeek event!

If you’re new here, Welcome! If you’re a returning haunt, welcome back!

#HalloweenTreatsWeek is a yearly Halloween blogging event that is hosted by Angie from Big Bear’s Wife . This spooky event is an online, week-long event that is filled with some frightfully fun Halloween treats and recipes from some fantastic Halloween loving bloggers!

For this year’s 7th annual #HalloweenTreatsWeek event we have 12 hauntingly talented bloggers who are sharing their favorite Halloween recipes throughout the week! You can follow the hashtag #HalloweenTreatsWeek on social media to collect all of these frightful recipes to use at your own Halloween parties and events!

Halloween Treats Week 2024 Wednesday

Halloween Pillsbury Ghost Sugar Cookie Brookie Cups

Photo Credit: www.bigbearswife.com

Are you ready to spook up your Halloween dessert game? Look no further than these adorable Pillsbury Ghost Sugar Cookie Brookie Cups.

Cherry Pie Murdered Cinnamon Rolls

Photo Credit: semihomemaderecipes.com

Cherry Pie Cinnamon Rolls take a murderous turn for Halloween with these super easy Cherry Pie Murdered Cinnamon Rolls.

Mummy Jalapeño Poppers

Photo Credit: www.jolenesrecipejournal.com

Get ready for Halloween with these fun Mummy Jalapeño Poppers! A deliciously cheesy and spicy treat that's perfect for your holiday celebrations!

Savory Moments: Ouija Board Planchette Cookies

Photo Credit: www.savorymomentsblog.com

Conjure up some deliciously spooky cookies for a Halloween party or scary movie night with these Ouija board planchette cookies.

Skull Sloppy Joe Bombs #HalloweenTreatsWeek

Photo Credit: www.thespiffycookie.com

Why make regular Sloppy Joes when you can have Skull Sloppy Joe Bombs? Easily assembled with a few ingredients for a spooky fun dinner.

Antipasto Eyeballs

Photo Credit: cheesecurdinparadise.com

Antipasto Eyeballs made with fresh mozzarella wrapped in ham, topped with olives, and finished with pesto and sundried tomatoes.

Count Chocula Pop Tarts #HalloweenTreatsWeek

Photo Credit: www.sweetrecipeas.com

These Count Chocula Pop Tarts combine two of my favorite breakfast treats with a chocolate brown sugar filling and Count Chocula icing.

Pumpkin Pear Soup (Spiderweb Optional)

Photo Credit: artofnaturalliving.com

Flavors of pumpkin & pear, with hints of caramel and cardamom, make this Pumpkin Pear Soup a special treat. Add a spider web for fun!

Jalapeno Ranch Skeleton Cheeseball

Photo Credit: jenaroundtheworld.com

This Jalapeno Ranch Skeleton Cheeseball is so fun to make. Prepare it and have it ready in about 15 minutes for all your spooky guests.

Melted Wicked Witch Bark

Photo Credit: www.4theloveoffoodblog.com

The Wicked Witch is dead! This spooky twist on white chocolate bark looks just like a melted witch complete with pointy hat and broom!

Biscoff No Bake Pumpkin Cheesecake

Photo Credit: adayinthelifeonthefarm.blogspot.com

This scrumptious dessert takes very little time and can be made ahead of time making it a perfect dessert for your Halloween Gathering.

The post Pumpkin Spice Blondies are a Fun Halloween Dessert appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Elevate Your Dessert Game with Carrot Cake Blondies

Chris — Fri, 06 Sep 2024 10:00:00 +0000

Carrot cake meets blondies, and it’s a match made in dessert heaven. These gooey, flavorful Carrot Cake Blondies are sure to satisfy any sweet tooth.

Carrot cake is one of my favorite cakes. I love all that spice and tart cream cheese frosting. It used to be our go to cake for birthdays. We’d order one from Costco that had a delicious apricot filling in the middle. It was our first experience with their cakes and definitely not the last! They are budge friendly and delicious.

Carrot cakes, and carrot cake scones, have all the spices in there, too! That’s also why I like spice cakes. All the spices. This cinnamon extract is also delicious in carrot cake. Especially with cream cheese frosting. Without that sweet tart frosting I think a spice or carrot cake wouldn’t be as delicious to me. But I’ve never had it with anything other than cream cheese frosting so I wouldn’t know.

Who invented carrot cake?

Carrot cake has a rich history dating back centuries. It’s related to a medieval times steamed or boiled carrot pudding similar to the pudding I make for Christmas dessert. This pudding isn’t like the pudding you’re thinking of. It’s a steamed pudding which is more cake than pudding. They’re cooked low and slow which allows for the flavors to really meld and come out in every bite.

The cake evolved as ovens became readily available. The steamed puddings were replaced by the cakes we know today. Now how it came to be slathered with a sweet and tart cream cheese icing is a topic for another day. That’s probably a history that will also be disputed as to who created it first.

Who invented blondies?

Blondies are a type of brownie that is lighter in color because white chocolate or other ingredients are used. They’re made with brown sugar instead of cocoa or other darker chocolate like semi-sweet or milk. Hence the name blondie. They’re lighter in color and contain nuts and white chocolate or other chips like butterscotch or toffee.

The first recipe for blondies is found in an 1896 publication of Fannie Farmer who was a pioneer of modern recipes we still use and eat today. That recipe contained molasses and vanilla instead of cocoa. Since they pre-date the brownie we know today they were originally called brownies. The modern-day brownie wasn’t published for another 10 years.

Ingredients for carrot cake blondies

This recipe is simple. While it has a lot of ingredients, they’re pretty common and not something you shouldn’t already have on hand.

Dry ingredients: flour, ground ginger and cinnamon, salt, and baking powder.
Wet ingredients: butter, brown sugar, vanilla, eggs, carrots, cream cheese, and pecans.
Icing ingredients: cream cheese, powdered sugar, vanilla, and pecans.

Instructions for carrot cake blondies

First, preheat your oven to 350 F. Then grab 2 mixing bowls and your hand mixer. Cream the butter with the brown sugar and the vanilla until combined. Add in the eggs one at a time making sure to stir well after each addition. Then stir in the carrots. Set the bowl aside.

Grab the second mixing bowl and combine the dry ingredients, flour through the baking powder, and stir well with a whisk. This aerates the mixture and removes any lumps that could alter the results of your blondies.

Finally, stir the dry ingredients and 1/2 cup of chopped pecans into the wet ingredients making sure to stir until just combined. You don’t want to over mix the blondies which can make them dry. Prepare an 8×8 inch baking pan by spraying it with cooking spray or rubbing it with butter or oil. I put some parchment paper in the bottom of mine to make removing the blondies easier after they’ve cooked.

Bake the blondies at 350 F for 30 to 35 minutes or until a tooth inserted in the center comes out almost completely clean. You don’t want it to be completely clean because that means they will be overcooked by the time they cool. There is carry over cooking in all things including baked goods.

While the blondies are cooling beat the softened cream cheese with the butter, vanilla, and powdered sugar until creamy. Stir in 1/4 cup of the remaining chopped pecans. Once the blondies are cooled, spread the icing on top and then sprinkle with the remaining chopped pecans.

Tips for baking carrot cake blondies

Whether you’re a seasoned baker or a beginner in the kitchen, there are a few tips to keep in mind when making carrot cake blondies. First, make sure to finely grate your carrots to ensure they blend thoroughly into the batter which adds moisture to these blondie bars. Secondly, don’t overmix the batter. Lightly mix them until all the ingredients are incorporated to avoid a tough texture in the final product. For me, I watch the batter as I mix and just as the last bits of flour are gone, I stop mixing. If you continue to stir them gluten will start to form which can make them tough.

Another tip is to line your baking pan with parchment paper or foil to easily lift the blondies out for cutting and icing. I have difficulties even with an offset spatula to ice baked goods while they’re still in the pan. Finally, feel free to customize your blondies by adding in different chopped nuts, raisins, or even a sprinkling of white chocolate or cinnamon chips.

What do carrot cake blondies taste like?

Carrot cake blondies offer a unique and delicious flavor profile that combines the warm spices of traditional carrot cake with the rich, buttery goodness of a blondie. The sweetness of the carrots is balanced by the warm cinnamon and ginger spices.

The added texture from the grated carrots gives each bite the color and flavor of the carrots. The brown sugar provides a rich sweetness like caramel that complements the spices. Finally, there’s the sweet tart cream cheese icing that’s full of vanilla flavor and chopped pecans. The pecans play off the brown sugar in the blondies. Carrot cake blondies are delightfully sweet, with a hint of fall spices, rich caramel flavor and a sweet tart frosting that will leave you coming back for more.

Carrot Cake Blondies

Prep Time: 5 minutes

Cook Time: 40 minutes

Additional Time: 10 minutes

Total Time: 55 minutes

Carrot cake meets blondies, and it's a match made in dessert heaven. These gooey, flavorful bars are sure to satisfy any sweet tooth.

No Ratings

Ingredients

For the blondies:

6 ounces softened butter
1 cup brown sugar
1 1/2 teaspoons vanilla
2 large eggs
1 1/2 cups carrots
1 1/4 cups flour
1/2 teaspoon ginger
1 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon baking powder
1/2 cup pecans

For the icing:

4 ounces softened cream cheese
2 tablespoons softened butter
1 teaspoon vanilla
2 cups powder sugar
1/2 cup pecans
2-3 tablespoons whipping cream

Instructions

Preheat your oven to 350 F.
Cream the butter with the brown sugar and the vanilla until combined. Add in the eggs one at a time making sure to stir well after each addition. Then stir in the carrots. Set the bowl aside.
Combine the dry ingredients, flour through the baking powder, in another mixing bowl and stir well with a whisk.
Stir the dry ingredients and 1/2 cup of chopped pecans into the wet ingredients making sure to stir until just combined.
Prepare an 8x8 inch baking pan by spraying it with cooking spray or rubbing it with butter or oil. I put some parchment paper in the bottom of mine to make removing the blondies easier after they’ve cooked.
Bake the blondies at 350 F for 40 to 50 minutes or until a tooth inserted in the center comes out almost completely clean.
While the blondies are cooling beat the softened cream cheese with the butter, vanilla, and powdered sugar until creamy. Stir in 1/4 cup of the remaining chopped pecans and the heavy cream one tablespoon at a time until the icing reaches your desired consistency.
Once the blondies are cooled, spread the icing on top and then sprinkle with the remaining chopped pecans.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 641Total Fat 34gSaturated Fat 16gTrans Fat 1gUnsaturated Fat 15gCholesterol 107mgSodium 482mgCarbohydrates 83gFiber 3gSugar 66gProtein 6g

More Fall Flavors Recipes:

Pumpkin Seed Cranberry Biscotti by Jolene’s Recipe Journal
Warm Apple Crisp with Oat Topping by Hezzi-D’s Recipe Box
Creamy Garlic Chicken by A Day in the Life on the Farm
Cheesy Butternut Squash Pasta by Karen’s Kitchen Stories
Old-Fashioned Skillet Goulash by A Little Fish in the Kitchen
Sweet Potato Sodhi by Magical Ingredients
Cinnamon Ice Cream by Art of Natural Living
Octoberfest Stew by Cheese Curd In Paradise
Apple and Spinach Salad by Palatable Pastime
Brussels Sprouts with Honey Vinaigrette by The Spiffy Cookie
Iced Pumpkin Spice Latte by Our Crafty Mom
Cinnamon Apple Cheesecake by That Recipe

The post Elevate Your Dessert Game with Carrot Cake Blondies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Irresistible Apple Cider Baked Donuts

Chris — Wed, 04 Sep 2024 10:00:00 +0000

Are you ready for apple picking season? These Apple Cider Baked Donuts are a must-try! The warm cinnamon and apple flavors will make you feel warm and cozy this fall.

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These donuts are perfect for cool fall mornings or a holiday brunch. They’re easy, baked up in no time, and taste like fall in a donut. If you’re looking for a great brunch recipe for your holiday guests, try this donut recipe. Add them to your brunch menu along wiht this crescent roll breakfast casserole and these chocolate pancakse with Nutella ganache.

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There’s a famous stop along I-66 in Northern Virginia. It’s called The Apple House. They have the most famous apple cider donuts in the area. You have to get there bright and early otherwise you’ll be standing in line for a long time waiting to buy those delicious gems. The last time we tried we didn’t stop on the way there, but on the way back and just gave up. It was too long of a line!

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But I love all the flavors in apple cider donuts so I decided to make a baked version at home. They have all the flavor you’re looking for in those famous cider donuts. But they’re baked, you make them at home, and don’t require a 45-minute drive or standing in line to eat them. These whip up quickly and even quicker if you have more than one baked donut pan.

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What is apple cider?

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Apple cider is made from pressed apples. It’s known for its slightly sweet and tangy taste. Unfortunately, the exact origins of apple cider are somewhat unclear. Some sources suggest that the Romans may have been the first to produce apple cider as a way to preserve the fruit. Others attribute the invention of apple cider to the early English settlers who brought the tradition to America in the 17th century. Regardless of its exact origins, apple cider has become a staple of fall harvest celebrations. It’s a delicious way to keep warm through the colder months.

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What are apple cider donuts?

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Apple cider donuts are made with, you guessed it, apple cider. It gives them a unique and delightful flavor that is perfect for fall. Apple cider donuts are typically sweet, with a hint of tartness from the cider. They’re made with warming spices like cinnamon, nutmeg, and cloves. Adding apple cider to donuts not only adds a burst of flavor but also gives the donuts a moist and tender texture that is irresistible.

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Apple cider donuts were invented in New England where apple orchards were abundant. While the exact inventor of apple cider donuts remains unclear, it is believed that they were created by bakers looking to reduce food waste and make use of the abundant apple cider produced during the fall harvest. This innovative twist on traditional donuts quickly gained popularity for its unique flavor and moist texture.

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Ingredients for Apple Cider Baked Donuts

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These donuts have basic baking ingredients in them. They have flour, baking powder and baking soda, salt and cinnamon for the dry ingredients. The wet ingredients include brown sugar, 1/2 cup softened butter, two eggs, apple butter and apple cider, along with apple cider vinegar. The apple butter can be substituted with applesauce if you have it. Or some finely chopped apples. The little bit of vinegar combines with the baking soda to make them airy and light.

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Instructions for making this recipe

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To start making the apple cider baked donuts, preheat your oven to 350 F. While the oven is heating up, gather all the necessary ingredients along with 2 mixing bowls, a piping bag, and a donut baking pan. In one of the mixing bowls, combine the flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon. Stir with a whisk to combine.

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In a separate bowl, whisk together the brown sugar and butter until light. Then stir in the eggs, apple cider, apple butter, and apple cider vinegar. Make a well in the dry ingredients and pour the wet ingredients into the well. Stir with a wooden spoon until there are still some small pockets of dry ingredients. Let the batter sit for 5 minutes before stirring 2 to 3 more times.

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Spoon the batter into the piping bag and pipe into the wells of the donut pan. Bake at 350 F for 12 to 15 minutes or until a toothpick inserted in the center comes out mostly clean. You don’t want it to be completely clean otherwise they might be overcooked by the time you get to eat them. Just as in cooking meats, there is carry over cooking with baked goods, too. While the donuts are cooking, combine the remaining cinnamon and sugar in a small bowl.

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Allow the donuts to cool in the pan for a few minutes. Carefully transfer them to a wire rack. When the donuts are cool enough to handle, dip them into the cinnamon and sugar mixture. Then place them on back on the wire rack to cool completely. It’s not easy to wait for them to cool, but you should.

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Tips for Baking Donuts

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When baking donuts, it’s important to have all your ingredients measured out and at room temperature before you begin. Yes, even the egg. If you have creamed the brown sugar and butter together then add in a cold egg it will solidify the butter and it won’t incorporate into the remaining ingredients well.

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Another tip is to not overmix the batter. I learned this watching Alton Brown. It’s okay to have a few lumps in there. When you let the batter sit for those 5 minutes the science of baking happens which makes for a light and airy donut. A few more turns of the spoon after waiting and you’re your batter will be perfect.

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Make sure to grease your donut pan thoroughly to prevent sticking. I have forgotten to do this on more than on occasion. It’s not fun trying to get the donuts out of the pan when this happens. I usually wind up soaking the pan and then starting over with a clean pan.

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Finally, don’t overcook the donuts. The toothpick shouldn’t be completely clean when it comes out. The donuts will continue to cook in the pan for those 5 minutes and could be over cooked if the toothpick is completely clean.

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Toppings and Serving Suggestions

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I’ve dusted mine with some sugar and cinnamon. That’s how The Apple House, and most places I think, serve their apple cider donuts. But you could totally make a glaze with some powdered sugar and apple cider for your donuts. Or try a caramel glaze or drizzle them with caramel syrup for a and some chopped nuts. Or whip up some cream cheese and sugar for a slightly tangy option. Finally, these apple cider baked donuts could be served with a side of fried apples and a scoop of vanilla ice cream for a decadent dessert.

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I would serve these apple cider baked donuts with a cup of coffee or tea for a cozy treat on a chilly day. Dad always dipped his donuts into his coffee. He did that with cookies for dessert, too. Yes, he drank coffee before bed.

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You could also double up on the apple cider and serve them with a spiced apple cider or mulled apple cider. Get creative and experiment with different toppings and ways to serve them to find the perfect combination for you and your family. Your taste buds, and your family, will thank you for it.

Apple Cider Baked Donuts

Prep Time: 10 minutes

Cook Time: 13 minutes

Total Time: 23 minutes

Are you ready for apple picking season? These Apple Cider Baked Donuts are a must-try! The warm cinnamon and apple flavors will make you feel warm and cozy this fall.

No Ratings

Ingredients

1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
4 teaspoons cinnamon, divided
1/2 cup brown sugar
1/2 cup butter
1 large egg
1/4 cup apple butter
1/2 cup apple cider
2 teaspoons apple cider vinegar
1/2 cup sugar

Instructions

Preheat your oven to 350 F.
Combine the flour, baking powder, baking soda, salt, and 2 teaspoons of cinnamon in a mixing bowl. Stir with a whisk to combine.
In a separate bowl, beat the brown sugar and butter with a hand mixer or stand mixer until light. Add the eggs one at a time stirring after each addition. Next stir in the apple cider, apple butter, and apple cider vinegar.
Make a well in the dry ingredients and pour the wet ingredients into the well. Stir with a wooden spoon until there are still some small pockets of dry ingredients. Let the batter sit for 5 minutes before stirring 2 to 3 more times.
Spoon the batter into the piping bag and pipe into the wells of the greased donut pan. Bake at 350 F for 12 to 15 minutes or until a toothpick inserted in the center comes out mostly clean. You don’t want it to be completely clean otherwise they might be overcooked. Allow the donuts to cool in the pan for a few minutes. Carefully transfer them to a wire rack.
While the donuts are cooling, combine the remaining cinnamon and sugar in a small bowl. When the donuts are cool enough to handle, dip them into the cinnamon and sugar mixture. Place them on back on the wire rack to cool completely.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 157Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 27mgSodium 189mgCarbohydrates 24gFiber 1gSugar 14gProtein 2g

More Fall Flavors Recipes:

Wednesday Fall Flavors 2024

Bacon Pear Salad with Parmesan Dressing

Photo Credit: www.jolenesrecipejournal.com

This simple salad is an elegant side dish for any menu. With a blend of fresh pears and warm, comforting flavors, it’s perfect for special meals

White Chocolate Pumpkin Blondies

Photo Credit: www.hezzi-dsbooksandcooks.com

Decadent pumpkin blondies are bursting with flavor from spices and sweetened with white chocolate chips make the perfect fall treat.

Pork Marsala

Photo Credit: adayinthelifeonthefarm.blogspot.com

Tender pork cutlets and mushrooms cooked in a Marsala Wine Sauce and served over fluffy egg noodles. Pure comfort food.

Arugula, Apple, and Fennel Salad with Cheesy Crostini

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Beef and Pumpkin Pasties have a Delicious Flavor Twist

Chris — Mon, 02 Sep 2024 10:00:00 +0000

Try these Beef and Pumpkin Pasties, filled with juicy beef and creamy pumpkin. Your taste buds will thank you.

I’ve lived in this area a long time. So, how in the world I never knew about this store that sold delicious pasties is beyond me. It was a long-time family friend that introduced me to this little gem in the middle of this small city here. She took me and Mom there when Mom was visiting the friend after surgery.

We each ordered different pasties so we could cut them in thirds and share them all. I ordered a sausage and a beef, Mom chose a veggie and a chicken, and I can’t remember what the friend ordered. It was a while ago and my memory isn’t the best. Never has been. I just know that they were all absolutely tender, flaky, and totally delicious.

What is a pasty?

A pasty is traditionally a British baked pastry that consists of a meat and veggie filling inside a short crust pastry that is crimped around the edges. The word pasty is from French and refers to a pie filled with venison, fish, or other meat, vegetables or cheese baked without a dish.

The popularity of this type of pastry rose during the 17th and 18th centuries in the towns of Cornwall and West Devon. The tin miners would take these pastries to work. The theory being that the thick, crimped edge was the “handle” and would be discarded when the rest of the pastry was eaten. This prevent the dirt from their hands from contaminating the rest of the pastry.

What is the difference between a pastry, a pasty, an empanada, and a Cornish pasty?

A pastry is a broad term that encompasses a variety of baked goods made from dough, such as pies, tarts, and quiches. A pasty is a baked pastry. Pasties can come in various shapes and sizes, but they are commonly known for their half-moon shape with savory ingredients and crimped edges. Sometimes they’re also called hand pies. Empandas are very similar to a pasty but they can be both baked and fried. That’s the main difference.

The Cornish pasty, originating from Cornwall, England, is a specific type of pasty that has protected geographical indication status in the European Union. Traditionally filled with beef, potatoes, onions, and swede (aka rutabaga), the Cornish pasty is known for its distinctive crimped edge mentioned above. There are specific ratios of beef, potato, onions, and rutabaga in the Cornish pasty. You cannot have any other ingredients in a Cornish pasty. The Cornish Pasty Association says that there must be 12.5% of beef and 25% vegetables in the pasty.

Is a pumpkin a fruit or a vegetable?

Pumpkin, often mistaken for a vegetable due to its savory applications in dishes like pasties, is actually a fruit by botanical definition. Fruits are a seed bearing part of a flowering plant. So, those seeds we love to roast in the oven after carving into a pumpkin means it’s a fruit. Yes, that means a tomato is a fruit, too. And zucchini. It has nothing to do with it being a mainly sweet ingredient in pies and cakes.

What ingredients do you need for this beef and pumpkin pasty?

To create this delicious beef and pumpkin pasty, you’ll need a few key ingredients to ensure the perfect balance of flavors and textures. Alongside the rich and savory beef and the slightly sweet pumpkin, you’ll also need some potato and onion. For the pastry you’ll need flour, butter, shortening, and water.

What are some tips for making this beef pasty?

To ensure that your beef and pumpkin pasties turn out perfect every time, there are a few tips to keep in mind during the preparation process. Make sure that your filling is perfectly seasoned and cooked to perfection. Don’t let it simmer too long and get dry. Also, don’t let the potatoes and pumpkin cook too long that they turn to mush.

Treat the pastry dough with care. I like to make mine in the food processor to allow the butter to blend better with the flour. And it keeps this part of the process mostly hands off which keeps the butter cold making the pastry flaky.

Don’t roll the pastry dough too thick. This can make the whole pasty to filling ratio too lopsided and can make sealing the edges difficult. And you need to make sure the edges are sealed securely to prevent any filling from leaking out during baking. By following these tips, you’ll be well on your way to creating mouthwatering beef and pumpkin pasties that are sure to be a hit at any gathering.

How do you fold the edges of the pasty?

When it comes to folding the edges of your beef and pumpkin pasties, there are a few different techniques you can use to achieve a perfectly sealed pastry. One common method is to crimp the edges by gently pinching the dough together with your fingers or using a fork to create a decorative pattern.

Neither of these methods produce that classic crimped edge pasties are popular for. To make this edge you fold the small sections of the dough over onto themselves and press down to seal. Be sure to press firmly to ensure that no filling escapes during baking. Whichever method you choose, be sure to press firmly to create a tight seal and prevent any leakage.

By mastering the art of folding the edges of your pasties, you’ll be able to create a beautiful and delicious final product that is sure to impress your friends and family. So don’t be afraid to get creative with your folding technique and experiment to find the method that works best for you. Or you can purchase a press that makes them for you. I have several sizes and it makes them easy to seal when you’re too frustrated to experiment. Just sayin.

How do you serve your beef and pumpkin pasty?

You can serve these straight from the oven after cooling for a little bit, of course. You don’t want to bite into them straight from the oven because the filling will be piping hot and could burn your mouth. These can also be served at room temperature. This makes them a deliciously portable snack for work or for a family picnic. They are good on their own or served with a side salad or small bowl of soup.

If you can make a pie crust, then you can make a pasty. They’re simple to make and you can fill them with anything you want! Try a traditional Cornish pasty with beef, potatoes, rutabaga and onions or try a Michigan pasty which adds carrots. Or try a curried chicken tikka pasty.

Beef and Pumpkin Pasties

Try these Beef and Pumpkin Pasties, filled with juicy beef and creamy pumpkin. Your taste buds will thank you.

5.0 Stars (1 Review)

Ingredients

2 cups flour
1 teaspoon salt
1/2 cup cold butter
1/4 cup cold shortening
1/2 cup cold water
2 tablespoons butter
1 cup diced potato
1 pound bite-sized sirloin
1 cup diced pumpkin
1/2 cup diced onion
1 lightly beaten egg

Instructions

!For the pastry dough:

Place the flour and salt in the bowl of a food processor. Dice the butter and shortening and spread them out on top of the flour mixture. Pulse the food processor until a coarse meal forms. With the food processor running, slowly pour enough of the cold water into the flour mixture to form a ball.
Turn the dough out onto a work surface sprinkled with flour and lightly knead to ensure all the flour is incorporated into the dough. Press the dough into a circle, wrap with plastic wrap, and refrigerate until the filling is ready.

!For the filling:

Melt the butter in a skillet and add the potatoes and pumpkin and sauté until they’re almost cooked through. Add the beef and onion and cook for 3 to 5 minutes or until the beef is browned on all sides.

!To make the pasties:

Preheat the oven to 375 F.
Roll the dough out to 1/4-inch thickness and cut into 4 to 5 inch circles depending on how big you want your pasties to be. I used a small plate to make sure mine were all the same size. Place 1/3 to a 1/2 cup of the beef mixture on one side of the pasty.
You can either fold the pasty dough over the filling and use a fork to seal the edges or you can crimp and fold the edges making sure to press firmly to seal the filling inside the pasty. Brush with the beaten egg and place on a baking sheet lined with a silpat. Repeat with the remaining dough and filling. Yes, I re-rolled the dough out to use all the dough and filling.
Bake the pasties at 375 for 45 to 50 minutes or until they are golden brown. Cool 5 to 10 minutes before serving. Store the rest in an air tight container for up to one week.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 477Total Fat 30gSaturated Fat 15gTrans Fat 1gUnsaturated Fat 12gCholesterol 117mgSodium 423mgCarbohydrates 31gFiber 2gSugar 2gProtein 20g

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The post Beef and Pumpkin Pasties have a Delicious Flavor Twist appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

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