• How to Make Apple Roses

    How to make Apple Roses

    Yield: 6 individual pastries

    Prep Time: 25 minutes

    Cook: 1 hour 5 minutes


    2 apples (pink lady, braeburn, or honeycrisp)
    Juice of half a lemon
    2 tablespoons brown sugar
    2 tablespoons unsalted butter, melted
    1/2 teaspoon ground cinnamon
    1/4 teaspoon ground nutmeg
    1 sheet puff pastry, thawed
    Flour, for dusting
    3 tablespoons apricot or strawberry preserves
    Powdered sugar, for dusting


    Preheat the oven to 375°F. Grease a standard muffin tin.

    Core the apples and slice in half. Using a very sharp knife or mandolin on the second setting, slice paper thin 1/8-inch slices and immediately sprinkle and toss in lemon juice prevent browning. Toss in the butter, sugar, cinnamon, and nutmeg.

    Microwave the slices for 45 seconds, or until soft and pliable enough to mold.

    Place the puff pastry on a lightly floured work surface. Roll out into a 9 by 12-inch rectangle. Cut six 2-inch wide strips of dough.

    In a small bowl, combine the preserves with 2 tablespoons of water. Microwave for 30 seconds if it was refrigerated. Spread evenly over each strip of dough. Arrange about 10 apple slices lengthwise in a straight line, overlapping slightly, on a strip of dough. Fold up the bottom part of the dough and begin tightly rolling the dough to form the rose shape. Press the edge to seal. Repeat for all the pies and place in the muffin tin.

    Make ahead: at this point the unbaked assembled roses can be covered and stored in the fridge for up to 1 day before baking as directed.

    Bake for 40 minutes, or until golden and cooked through. Sprinkle with powdered sugar, if desired. Pastries are best served the day they are baked but can be stored in an airtight container and rewarmed in a 300°F oven for 5 to 10 minutes, or until warmed through and flaky again.

  • Frozen Pumpkin Pie

    How to make Frozen Pumpkin Pie

    Yield: 8 servings

    Prep Time: 20 minutes

    Cook: 6 hours 20 minutes


    For the crust:

    1 package (8.8 ounces) Biscoff cookies
    2 tablespoons granulated sugar
    6 tablespoons (3 ounces) unsalted butter, melted

    For the filling:

    1 cup (8.4 ounces) heavy cream
    1 (14 ounce) can sweetened condensed milk
    1 cup (7.8 ounces) pumpkin puree
    1 tablespoon bourbon (optional)
    2 tablespoons molasses or dark corn syrup
    1 1/2 teaspoons ground cinnamon
    1 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon fine sea salt
    1 1/2 teaspoons vanilla extract
    Cranberries, fresh or dried, for garnish if desired


    For the crust:

    Spray a 9-inch spring-form pan with nonstick cooking spray.

    In the bowl of a food processor, pulse the cookies and sugar until finely ground. Add the melted butter and pulse until moistened. Press the crumb mixture into the prepared pan, using the bottom of a measuring cup to press firmly into the bottom and up the sides of the pan. Cover and freeze the crust until ready to use.

    For the filling:

    In a large bowl, use an electric mixer with the whisk attachment to beat the cream until stiff peaks form. Gradually add in the remaining filling ingredients on low speed until incorporated.

    Pour into the prepared pie crust and cover the surface with plastic wrap. Freeze until firm, at least 6 hours, before slicing and serving. Garnish with cranberries if desired. The pie may be kept covered in the freezer for up to 1 week. If it’s too cold to slice, let it sit at room temperature for 5 to 10 minutes first.

  • Sweet Potato Pie Bars

    How to make Sweet Potato Pie Bars

    Yield: 9 large or 16 small bars

    Prep Time: 30 minutes

    Cook: 2 hours

    Feel free to leave the sugar out of the sweet potato filling if you prefer things less sweet.



    18 full graham crackers
    1/4 cup granulated sugar
    1/2 teaspoon salt
    12 tablespoons unsalted butter, melted


    2 cups (16 ounces) sweet potato puree
    1/4 cup granulated sugar
    3 large eggs
    1 tablespoon bourbon (or 1 teaspoon vanilla)
    1 teaspoon fine salt
    1 1/2 teaspoons ground cinnamon
    1/2 teaspoon ground ginger
    1/4 teaspoon ground clove
    1 1/2 cups whole milk
    1/2 cup heavy cream


    2 large egg whites
    1/4 teaspoon cream of tartar
    3/4 cup granulated sugar
    1/2 cup light corn syrup
    1/4 cup water
    1/4 teaspoon salt
    1 1/2 teaspoons vanilla extract


    For the crust:

    Preheat the oven to 350°F. Line an 8×8-inch baking pan with foil.

    Place the graham crackers, sugar, and salt in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse until the mixture is moistened. Press the mixture into the bottom of the prepared baking pan. Bake for 10 minutes. Remove to a cooling rack and let cool completely. Keep oven at 350°F.

    For the filling:

    In a large bowl, use an electric mixer to beat all the sweet potato filling ingredients until well combined. Pour over the graham cracker crust and bake for 40 minutes, or until set but still slightly wiggly in the middle. Let cool to room temperature.

    For the marshmallow topping:

    In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites and cream of tartar until soft peaks form.

    Meanwhile, in a small saucepan set over medium-high heat, combine the sugar, corn syrup, water, and salt. Bring the mixture to a boil and continue to cook until a candy thermometer registers exactly 240°F. Immediately remove from heat. Turn the mixture on low speed and carefully and gradually drizzle the syrup into the egg whites. Increase speed to medium-high and beat until the mixture is thick and glossy and looks like marshmallow fluff, about 7 minutes longer. Add in the vanilla and beat until combined.

    Spread the marshmallow topping evenly over the sweet potato layer. Use a kitchen torch to gently torch the marshmallow layer until lightly golden. Alternatively, place the pan under the broiler and broil for 1 minute, or until lightly golden. Don’t step away – the broiler can go from toasted to burnt FAST!

    Refrigerate the pan for at least 1 hour before cutting into squares and serving. The squares can be stored in an airtight container in the refrigerator for up to 5 days, though they are best served soon after the marshmallow is made.

  • Mini Caramel Chocolate Apples

    How to make Mini Caramel Chocolate Apples

    Yield: about 40

    Prep Time: 25 minutes

    Cook: 40 minutes

    The yield will greatly depend on the size of your apples and the size of your melon baller.


    4 tablespoons (2 ounces) unsalted butter
    1 cup packed light brown sugar
    1/2 cup corn syrup
    1/4 teaspoon fine sea salt
    3/4 cup heavy cream
    1/2 teaspoon pumpkin pie spice (optional)
    1/2 teaspoon vanilla extract
    5 medium organic Granny Smith apples
    12 ounces good quality semisweet chocolate, chopped
    Toppings as desired (nuts, candy, sprinkles)


    In a small heavy saucepan set over medium heat melt the butter. Stir in the brown sugar, corn syrup, and salt and bring to a boil. Add in the cream and spices if using and cook until a candy thermometer or instant read thermometer registers 250°F. Remove from heat and stir in the vanilla extract.

    Place the chocolate in a microwave safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth.

    Using a melon baller, scoop out balls from each apple. Place a candy stick into the center of each ball. Dip into the chocolate, coating evenly. Let the excess drip before placing on a parchment or silicone mat lined baking sheet. Refrigerate until the chocolate is set.

    Dip the apples into the warm caramel, letting the excess drip before rolling in any desired toppings and placing back on the lined baking sheet. Let cool and set completely before serving. Apples that are completely coated can be stored in the fridge for up to 1 day before serving, though they are best served sooner rather than later.

  • Pumpkin Bars with Brown Sugar Frosting

    How to make Pumpkin Bars with Brown Sugar Frosting

    Yield: 9 large or 16 small bars

    Prep Time: 15 minutes

    Cook: 40 minutes

    This recipe is easily doubled for a crowd!


    For the bars:

    1 1/2 cups (6.75 ounces) all-purpose flour
    1 teaspoon ground cinnamon
    1/4 teaspoon ground ginger
    1/4 teaspoon ground nutmeg
    1/4 teaspoon baking soda
    1/4 teaspoon salt
    1 stick (4 ounces) unsalted butter, melted
    2/3 cup packed light brown sugar
    1 large egg
    1 teaspoon vanilla extract
    1 cup (7.5 ounces) pumpkin puree

    For the frosting:

    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup light brown sugar, packed
    1/2 teaspoon ground cinnamon
    1/8 teaspoon salt
    1 1/2 cups powdered sugar, sifted
    1/2 teaspoon vanilla extract
    1 tablespoon milk, plus more if needed


    To make the bars:

    Preheat the oven to 350°F. Line a 8 by 8-inch baking pan with foil or parchment paper, leaving an overhang.

    In a large bowl combine the flour, cinnamon, ginger, nutmeg, baking soda and salt.

    In another medium bowl whisk together the butter, brown sugar, egg, vanilla, and pumpkin. Add the butter mixture to the flour mixture, stirring until just combined. Pour the batter into the prepared pan.

    Bake for 25 minutes, or until a cake tester inserted into the center comes out clean. Be careful not to overbake. Set the pan on a wire rack to cool completely.

    To make the frosting:

    In a large bowl, use an electric mixer to beat the butter and brown sugar on medium-high speed until light, fluffy, and smooth. Add in the cinnamon and salt. On low speed gradually add in the powered sugar until incorporated. Add in the vanilla and milk and increase the speed to medium-high. Beat until very light and fluffy. If too runny, add more powered sugar, If too thick, add more milk. Spread evenly all over the pumpkin bars.

    Cut into squares before serving. Store in an airtight container at room temperature for up to 1 day or in the fridge for up to 5 days.

  • Pumpkin Scones

    How to make Pumpkin Scones

    Yield: 8 scones

    Prep Time: 15 minutes

    Cook: 31 minutes

    Begin your mornings this fall with these scrumptious glazed cinnamon chip Pumpkin Scones.


    For the Scones:

    2/3 cup pumpkin puree
    1/4 cup milk
    1 egg
    1 teaspoon vanilla
    2 1/4 cups all-purpose flour
    1/2 cup sugar
    1 tablespoon baking powder
    1 1/2 teaspoon pumpkin spice
    1/2 teaspoon salt
    1/2 cup frozen butter, grated*
    1/2 cup cinnamon chips

    For the Glaze:

    1 cup powdered sugar
    1-2 tablespoons milk


    Preheat oven to 425 degrees F and line baking sheet with parchment paper.

    In a mixing bowl combine pumpkin, milk, egg, and vanilla. Set aside.

    In another mixing bowl combine flour, sugar, baking powder, pumpkin spice, and salt. Add the butter and cut in with a pastry blender or two forks. Fold in the liquid ingredients until just combined and then mix in the cinnamon chips.

    Empty dough onto a lightly floured surface and shape into a 10 inch disk. Cut like a pie into 8 wedges. Place wedges on lined baking sheet and bake for 14-16 minutes.
    While baking, whisk the glaze ingredients together.

    Let the scones cool for 5-10 minutes and then drizzle glaze on top.

  • Southwest Cornbread Chorizo Stuffing with Avocado

    How to make Southwest Cornbread Chorizo Stuffing with Avocado

    Yield: 6 servings

    Prep Time: 25 minutes

    Cook: 1 hour 15 minutes


    For the jalapeno cornbread:

    2 large eggs
    1 cup buttermilk
    1 1/2 cups yellow cornmeal
    1 cup all-purpose flour
    1/4 cup granulated sugar
    1 tablespoon baking powder
    1 teaspoon fine salt
    6 tablespoons unsalted butter, melted and cooled
    2 medium jalapeno peppers, seeded and finely chopped

    For the stuffing:

    1 pound fresh Mexican chorizo (casings removed)
    1 medium yellow onion, finely chopped
    1 medium carrot, peeled and finely chopped
    1 celery stalk, finely chopped
    3 cloves garlic, minced
    1/2 cup frozen corn kernels, preferably fire-roasted
    2 tablespoons chopped fresh cilantro
    Kosher salt and freshly ground black pepper
    1 large egg, beaten
    1 cup low-sodium chicken stock

    For the topping:

    2 fresh Avocados from Mexico, peeled, diced, and divided
    1/4 cup sour cream


    Make the cornbread:

    Preheat the oven to 375°F. Spray an 8 by 8-inch baking pan with nonstick cooking spray.

    In a medium bowl beat the eggs then whisk in the buttermilk.

    In a large bowl whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the buttermilk mixture to the dry ingredients and stir until just combined. Stir in the melted butter and jalapeno peppers.

    Pour the batter into the prepared baking dish. Bake until the top is golden brown and the edges have pulled away from the sides of the pan, about 25 minutes. Cool the corn bread in the pan on a wire rack for 10 minutes before turning the bread out onto the rack to cool completely. Dice into medium cubes. If time permits, let the diced corn bread sit out for up to a day before making the stuffing.

    Make the stuffing:

    Preheat the oven to 350°F. Spray a clean 8 by 8-inch baking pan or similarly shaped 2 quart baking dish with nonstick cooking spray.

    Heat a large skillet over medium heat and add the chorizo. Cook, breaking it up, until it begins to brown, about 5 minutes. Add the onion, carrot, celery, and garlic and cook, stirring occasionally, until the vegetables have browned and are softened, about 10 minutes. Add the corn kernels and cilantro and stir to combine. Season to taste with salt and pepper.

    In a large bowl toss the diced cornbread with the egg and chicken stock. Add the chorizo mixture and stir until well combined. Pour the mixture into the prepared baking pan. Make ahead: Stuffing can be assembled without the stock and egg 4 hours ahead and kept, loosely covered, at room temperature. Toss in the egg and stock just before baking.

    Bake until heated through and golden brown, about 25 minutes.

    Make the topping:

    Just before the stuffing is done baking, puree 1 diced avocado with the sour cream with a blender, food processor, or immersion blender until very smooth.

    Drizzle the avocado sour cream mixture all over the baked stuffing. Top with the remaining diced avocado and serve immediately.

  • Turkey Pot Pie Soup

    How to make Turkey Pot Pie Soup

    Yield: 6 servings

    Prep Time: 10 minutes

    Cook: 30 minutes


    1 tablespoon butter
    1 small yellow onion, diced
    2 celery stalks, diced
    1/4 cup all purpose flour
    2 russet potatoes, peeled and diced
    1 tablespoon chopped fresh sage
    1/2 teaspoon freshly ground black pepper
    2 cups low sodium chicken broth
    1 cup half-and-half
    2 carrots, peeled and diced
    3 cups shredded leftover turkey meat
    1 tablespoon chopped fresh parsley
    1 1/2 teaspoons kosher salt


    Heat the butter in a large Dutch oven or pot over medium heat. Add the onion, celery, and flour and cook for 1 minute. Add in the potatoes, sage, and pepper. Pour in 2 cups water, chicken broth, and the half-and-half. Cover and bring to a boil. Reduce the heat to medium and simmer, partially covered, for 10 minutes. Add the carrots and simmer until the vegetables are tender, about 6 minutes. Add the shredded turkey and cook until warmed through, about 1 minute.

    Add in the parsley and season with the salt. Taste and adjust seasoning if necessary before serving.

  • Slow Cooker Turkey Breast

    How to make Slow Cooker Turkey Breast

    Yield: about 6 servings

    Prep Time: 10 minutes

    Cook: 5 hours 30 minutes

    The cook time will vary depending on the size of your turkey and your slow cooker.


    1 large onion, quartered
    1 (5 to 7 pound) bone-in whole turkey breast with skin
    3/4 cup low sodium chicken broth
    2 bay leaves
    1 1/2 teaspoons kosher salt, plus more for the gravy
    2 teaspoons garlic powder
    2 teaspoons onion powder
    1 tablespoon dried thyme
    1 tablespoon dried rosemary
    1 tablespoon dried sage
    1 tablespoon cornstarch
    Freshly ground black pepper, to taste


    Place the onion, turkey breast (breast side down), broth, and bay leaves in a 6-quart slow cooker. Sprinkle with the salt, garlic powder, onion powder, thyme, rosemary, and sage.

    Cover and cook on low for 5 to 6 hours, or until the internal temperature reaches 160°F.

    Carefully transfer the turkey to a carving board and loosely tent with foil while preparing the gravy.

    Strain the liquid in the slow cooker into a saucepan. Let it settle for five minutes then skim the fat from the surface. Bring the gravy to a simmer and cook for 8 minutes, stirring often, until slightly thickened. In a small bowl combine the cornstarch with 2 tablespoons cold water and stir into the gravy. Simmer for another 2 minutes, stirring, until thickened completely. Taste and season with salt and pepper if needed.

    Remove the skin and discard before carving the turkey into slices. Serve alongside warm gravy.