I write recipes the way I want novels to unfold - slow heat, dark edges, caramel finding its glow. If it doesn't make you feel, it doesn't leave my kitchen.
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ALT Vampire Chocolate Halloween Bark is a fun, three-ingredient Halloween treat made with white melting chocolate, gummy vampire teeth, and edible red decorating gel. Each piece has its own set of vampire fangs with bloody red drips, making it perfect for Halloween parties, classroom celebrations, and spooky dessert tables. This easy, no-bake Halloween candy takes about 20 minutes to prepare, including chilling time. Make a batch for kids, Halloween gatherings, or a last-minute party dessert.
ALT Chocolate buttermilk Texas sheet cake baked in a 9x13 pan for a thicker, tender chocolate cake with a generous layer of brown butter chocolate frosting. Made with Dutch-process cocoa, hot coffee, and buttermilk for rich chocolate flavor. The warm fudge frosting is poured over the hot cake and sets into a thick chocolate layer. This easy homemade Texas sheet cake is perfect for potlucks, family gatherings, holidays, and chocolate desserts. No traditional thin sheet pan required.
ALT Pumpkin Brown Sugar Crunch Ice Cream is a homemade custard ice cream made with pumpkin purée, dark brown sugar, buttermilk, and pumpkin pie spice. The brown sugar pecan streusel is baked separately, then added during churning so the buttery pecans are mixed throughout the ice cream. Buttermilk keeps the sweetness from overwhelming the pumpkin, while the streusel softens slightly in the freezer. A homemade fall ice cream recipe for Thanksgiving dessert or anyone who loves pumpkin.
ALT Homemade salted caramel apple pie with an all-butter lattice crust, thinly sliced Granny Smith and Honeycrisp apples, and caramel baked directly into the filling. The apples are coated in homemade salted caramel, brown sugar, cinnamon, and nutmeg before baking. Flaky sea salt finishes the golden crust, while the caramel stays soft enough to flow slightly when sliced. Serve with vanilla ice cream and extra caramel sauce for a homemade apple dessert.
ALT Butternut Squash Cinnamon Rolls made with squash purée in the dough, a cinnamon brown sugar filling, and cream cheese glaze spread over the warm rolls. The squash gives the dough its golden color and helps the cinnamon rolls stay soft without making them taste strongly of squash. Make the purée from roasted butternut squash or use canned to save time. These homemade cinnamon rolls can also be assembled the night before for an easy fall breakfast or brunch.
ALT Slow Cooker Chipotle Chicken is the kind of recipe I make once and find reasons to eat for the next few days. Chicken breasts cook in a smoky chipotle sauce until tender, then get shredded and returned to the slow cooker so all that sauce gets worked through the chicken. Use it for tacos, burrito bowls, taco bowls, salads, rice and beans, or lunches straight from the refrigerator. It has lots of chipotle flavor and enough spice to make things interesting without overwhelming dinner.
ALT This Puff Pastry Apple Tart uses two kinds of fresh apples arranged over flaky pastry and brushed with brown sugar butter before baking. Granny Smith apples add tartness while Dazzle apples add sweetness, and leaving the peels on gives the tart those pretty green and red rows. The apples are sliced thin enough to bake without precooking, and the entire tart uses only 2 tablespoons of brown sugar. Add cinnamon, a golden puff pastry border and vanilla ice cream for serving.
ALT Apple Cider Streusel Muffins start with fresh apple cider reduced for concentrated apple flavor without adding too much liquid to the batter. Cinnamon, freshly grated nutmeg, allspice and cloves give the muffins their cider-doughnut spices, while a brown sugar cinnamon ribbon sits inside. Each muffin is covered with buttery cinnamon streusel before baking. Save this apple cider muffin recipe for fall baking, brunch, breakfast or an afternoon with fresh cider.
ALT Air Fryer Maple Glazed Salmon marinates for 30 minutes in pure maple syrup, soy sauce, garlic powder and black pepper before cooking for eight minutes in the air fryer. A second brush of the maple soy mixture halfway through cooking caramelizes over the salmon for a sticky, savory-sweet finish. Serve it with rice and vegetables for an easy weeknight dinner that leaves you waiting on the rice instead of the salmon.
ALT My apple cake cobbler is part cobbler, part butter cake, with a thick layer of cinnamon-spiced Granny Smith apples underneath. The apples are precooked so they have time to soften before the thick cake batter goes on top, then everything bakes under a scattering of coarse turbinado sugar. Serve this warm apple dessert while the filling is still saucy, with vanilla ice cream melting over the cake. It’s a great fall dessert for weekends, holidays and apple season.
ALT Apple Pie Samosas are filled with warm spiced Granny Smith apples, wrapped in buttery phyllo dough and baked with cinnamon sugar until crisp and golden. The homemade apple pie filling stays inside all those flaky phyllo folds, while warm caramel sauce and vanilla ice cream turn them into a fall dessert made for serving warm. Save these baked apple samosas for apple season, Thanksgiving dessert, fall parties or anytime you want apple pie without making a traditional pie.
ALT Slow Cooker Chile Colorado Beef is made with chuck roast cooked for hours in red chile sauce until it pulls apart with a fork. My shortcut skips making the sauce from dried chiles and uses Las Palmas Red Chile Sauce instead. Serve the beef with warm tortillas, or use the leftovers for sloppy tacos with pickled onions, pico de gallo and creamy avocado dressing. You can even turn it into a cheesy dip with fried tortilla chips.
ALT Finnish salmon soup, or lohikeitto, is made with tender chunks of salmon and Yukon Gold potatoes in a creamy seafood broth with leeks, carrots, allspice, white pepper and lots of fresh dill. Prepared seafood stock and skinless salmon keep this lohikeitto recipe manageable at about 40 minutes, while heavy cream gives the broth its creamy finish without turning it into a thick chowder. Save this Finnish salmon soup recipe for salmon season and cold-weather dinners.
ALT Almond Cream Bread Pudding has a separate almond filling layered between custard-soaked Italian bread, with sliced almonds baked over the top and a warm brown sugar butter glaze poured on after baking. Almond extract goes into both the filling and custard, while almond flour gives the cream its marzipan-like flavor. The bread pudding rests before baking so the bread can absorb the custard, then bakes covered for most of the time to keep the almonds from getting too dark.
ALT These creamy mushroom pork chops start with thick boneless pork chops seared until browned, then finished in a fresh sage cream sauce made right in the skillet. But the mushrooms get their own treatment. I roast a full pound of baby portobellos separately at high heat so they brown and lose their excess moisture before going over the pork at the end. The result is a creamy pork chop dinner where you can still taste everything that roasting did for those mushrooms.
ALT French onion meatballs turn everything you love about French onion soup into a hearty dinner. Seasoned beef meatballs are browned in a skillet, then paired with 2 pounds of onions caramelized until golden. White wine, beef broth, Worcestershire, thyme and a touch of balsamic create the sauce before freshly shredded Gruyère is broiled over the top. Serve these French onion meatballs over mashed potatoes, egg noodles or with crusty bread.
ALT Chicken corn chowder is one of my favorite ways to use fresh summer corn. Instead of cutting the kernels off first, the whole ears simmer with the chicken to give the broth even more corn flavor. Bell peppers keep it colorful, instant mashed potato flakes make the broth lightly creamy without a roux, and the whole meal is ready in about 30 minutes.