• Pumpkin Old Fashioned Doughnuts

    How to make Pumpkin Old Fashioned Doughnuts

    Yield: 12 doughnuts

    Prep Time: 30 minutes

    Cook: 15 minutes


    For the pumpkin spice doughnuts:

    3 cups (355 grams) cake flour, plus more for rolling
    2 teaspoon baking powder
    1 teaspoon fine salt
    3/4 teaspoon ground nutmeg (use less if you don’t love nutmeg)
    2 teaspoons pumpkin pie spice
    1/2 cup (100 grams) granulated sugar
    2 tablespoons unsalted butter
    2 large egg yolks
    2/3 cup (165 ml) sour cream or plain yogurt
    1/2 cup (120 ml) pumpkin puree
    Canola oil, for frying

    For the pumpkin glaze:

    4 1/2 cups (450 grams) powdered sugar, sifted
    2 teaspoons light corn syrup or golden syrup
    1/4 teaspoon fine salt
    1 teaspoon pumpkin pie spice
    1/4 cup (60 ml) pumpkin puree
    1/2 teaspoon vanilla
    1/4 cup (60 ml) hot water


    Make the doughnuts:

    In a medium bowl, sift together the flour, baking powder, salt, nutmeg, and pumpkin pie spice.

    In a large bowl, use an electric mixer to beat the sugar and butter on low speed until sandy, about 1 minute. Add the egg yolks, increase the speed to medium, and beat until light and thick, about 1 minute.

    On low speed, gradually add the flour mixture to the bowl in three additions, alternating with the sour cream and pumpkin, mixing until combined. The dough should be sticky like biscuit dough.

    Transfer the dough to a clean bowl and cover with plastic wrap. Refrigerate for 45 minutes, or up to 24 hours.

    Make the glaze:

    In a large bowl, use an electric mixer to beat the powdered sugar, corn syrup, salt, pumpkin pie spice, and vanilla until combined. On medium speed, add gradually add the water, scraping down the bowl, until incorporated. Set aside.

    Fry the doughnuts:

    When ready to fry, pour 2 inches of oil into a large heavy pot. Attach a candy thermometer and heat oil to 325°F.

    On a generously floured work surface, roll out the cold dough to 1/2-inch thick 8-inch wide round. Cut as many doughnuts and holes as possible, dipping the cutter into flour to prevent sticking. Fold and gently re-roll the scraps to make extra holes.

    Shake any excess flour off the doughnut dough before adding them to the hot oil about three at a time. Wait for the doughnuts to float, then fry for 20 to 30 seconds. Gently flip over and continue frying for about another minute, or until golden. Transfer to a paper towel lined cooling rack to drain. Fry the holes for about 20 to 30 seconds per side.

    While the doughnuts are still hot, give the glaze a whisk before dipping the cracked side of each doughnut into the glaze. Let dry on the cooling racks until set, about 15 minutes, before serving. Glazed doughnuts should be served the same day.

  • Salted Caramel Pumpkin Cheesecake (KitchenAid Giveaway!)

    How to make Salted Caramel Pumpkin Cheesecake (KitchenAid Giveaway!)

    Yield: 12 servings

    Prep Time: 30 minutes

    Cook: 1 hour

    For a fun twist, feel free to use Speculoos or Gingersnap cookies in place of the graham crackers! You’ll need 1 3/4 cups (230 grams) of crumbs.


    For the crust:

    15 whole graham crackers (230 grams)
    1/2 teaspoon ground cinnamon
    6 tablespoons (85 grams) unsalted butter, melted

    For the filling:

    24 ounces (680 grams) cream cheese, at room temperature
    1/2 cups (300 grams) granulated sugar
    15 ounces (425 grams) pureed pumpkin
    1/4 cup (77 grams) salted caramel sauce, homemade or store-bought
    1/4 cup (57 grams) sour cream
    3 large eggs plus 1 egg yolk
    1 teaspoon ground cinnamon
    1/2 teaspoon fresh ground nutmeg
    1/4 teaspoon ground cloves
    2 tablespoons all-purpose flour
    1 teaspoon vanilla extract

    For the topping:

    Whipped cream
    Salted caramel sauce, homemade or store-bought


    Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick cooking spray.

    Make the crust:

    In the bowl of a food processor, combine the graham crackers and cinnamon. Pulse until finely ground. You should have 1 3/4 cups (230 grams) graham cracker crumbs. Add the butter and pulse until moistened.

    Press into the bottom and halfway up the sides of the pan. Bake for 10 minutes. Place on a wire rack to cool. Maintain oven at 325°F.

    Make the cheesecake:

    In the bowl of a food processor or electric mixer, beat the cream cheese, sugar, pumpkin puree, and sour cream until smooth. Add the eggs and yolk, cinnamon, nutmeg, cloves, flour, and vanilla and puree until just combined.

    Pour over crust and spread evenly. Bake for 1 hour, or until set and dry at the edges but slightly jiggly in the center. Turn off the oven and allow to cool inside for 15 minutes before removing to a cooling rack to cool to room temperature (this helps prevent cracks). Refrigerate for at least 6 hours, or overnight. The cheesecake can be refrigerated for up to 3 days.

    Top with whipped cream and caramel sauce before serving.

  • Pumpkin Bread Rolls with Cinnamon Butter

    How to make Pumpkin Bread Rolls with Cinnamon Butter

    Yield: 15 bread rolls

    Prep Time: 20 minutes

    Cook: 2 hours 40 minutes


    For the bread:

    1 packet (2 1/4 teaspoons) instant yeast
    1 cup whole milk, scalded and cooled to lukewarm
    1/4 cup granulated sugar
    3 tablespoons (1 1/2 ounces or 43 grams) unsalted butter, melted
    1/2 cup (4 ounces or 113 grams) pumpkin puree
    2 large eggs, divided
    1 teaspoon salt
    3 3/4 cups (16.88 ounces or 479 grams) all-purpose flour

    Sliced pecan pieces, for the “stems”

    For the butter:

    1 stick (4 ounces) unsalted butter, at room temperature
    1/4 cup powdered sugar
    1/4 cup honey
    1 teaspoon ground cinnamon


    For the bread rolls:

    In the bowl of an electric mixer fitted with the dough hook attachment, stir the yeast, milk, sugar, butter, pumpkin, one egg, and salt until well combined. Gradually add the flour and knead on medium-low speed until the dough pulls away from the sides of the bowl. Turn off the mixer and let the dough rest for 3 to 5 minutes. Continue to knead the dough on medium-low speed for another 5 minutes, or until the dough is soft and smooth. If it seems too sticky, add more flour, 1 tablespoon at a time.

    Transfer the dough to a large greased bowl. Cover the bowl with plastic wrap and let the dough rise until doubled in size, about 45 minutes to 1 hour.

    Punch the dough down and turn it out onto a lightly floured work surface. Divide the dough into 15 equal pieces and shape into balls. Use the palm of your hand to flatten each ball slightly. With a pairing knife, cut 8 slices around each ball, being careful not to slice all the way into the center, to make the pumpkin shape. Cover and let rise until doubled in size, about 45 minutes to 1 hour.

    Meanwhile, preheat the oven to 350°F. Using the wooden end of a small utensil or your finger to poke an indentation in the center of each roll to create a space for the “stem.” In a small bowl beat the remaining egg with 2 teaspoons of water and brush all over the rolls. Bake the rolls for 15 to 20 minutes, or until golden brown. Place a sliced pecan piece into the indentation of each roll.

    For the cinnamon butter:

    In the bowl of an electric mixer fitted with the whisk attachment, beat the butter for 30 seconds, or until pale in color. Add the powdered sugar, honey, and cinnamon and beat until well combined, light, and fluffy, about 1 to 2 minutes. Serve immediately or store, covered, in the fridge for up to 1 week. Bring to room temperature before serving.

    Serve the rolls warm with the cinnamon butter.

    Adapted from my Ultimate Dinner Roll recipe

  • Salted Caramel Apple Sheet Cake

    How to make Salted Caramel Apple Sheet Cake

    Yield: 36 servings

    Prep Time: 15 minutes

    Cook: 20 minutes


    For the cake:

    2 cups (254 grams) all-purpose flour
    1/2 teaspoon baking soda
    1/4 teaspoon salt
    1 cup (200 grams) granulated sugar
    1 cup (200 grams) lightly packed light brown sugar
    1 teaspoon ground cinnamon
    2 sticks (227 grams) unsalted butter
    1/2 cup (120 ml) buttermilk
    2 large eggs
    1 teaspoon vanilla
    2 cups (200 grams) peeled and chopped Granny Smith apples (about 2 medium apples)

    For the glaze:

    1 stick (113 grams) unsalted butter
    1/4 cup (60 ml) milk
    3 cups (375 grams) powdered sugar, sifted
    1/2 teaspoon vanilla extract
    1/4 cup salted caramel sauce (homemade or store-bought)


    Make the cake:

    Preheat the oven to 400°F. Butter or oil a 10-by-15-inch jellyroll pan or a 16-3/4 by 12-inch sheet pan.

    In a large bowl, combine the flour, baking soda, salt, granulated sugar, brown sugar, and cinnamon.

    In a medium saucepan over medium-high heat, combine the butter with 1 cup water and heat until the butter melts. Bring to a boil. Once the mixture is boiling, remove from heat and add in the flour mixture. Add in the buttermilk, eggs, and vanilla. Gently stir in the apples.

    Pour the batter into the prepared pan, spreading evenly. Bake for 20 minutes if using a jelly roll pan, and about 17 minutes if using a half sheet pan, or until a toothpick inserted comes out clean. Let cool in the pan on a wire rack for about 10 to 15 minutes.

    Make the glaze:

    Meanwhile, combine the butter and milk in a large heat-proof bowl. Microwave until the butter is melted. Gradually stir in the powdered sugar until combined. Stir in the vanilla and caramel until combined. Pour evenly over the warm cake. Let set for about 15 minute before slicing and serving.

    Adapted from Chef in Training

  • Loaded Leftover Mashed Potato Balls

    How to make Loaded Leftover Mashed Potato Balls

    Yield: about 24 balls

    Prep Time: 15 minutes

    Cook: 15 minutes

    You may need to adjust the ingredients depending on the consistency of your leftover mashed potatoes. If the mixture looks too dry and isn’t holding together, add one more egg. If it looks too wet, add more flour, 1 tablespoon at a time, until it comes together.


    3 cups chilled leftover mashed potatoes
    2 tablespoons chopped green onions
    2/3 cup shredded cheddar cheese
    4 strips crisp-cooked bacon, crumbled into 1/2-inch pieces (you can also use cubes of leftover ham!)
    2 large eggs, lightly beaten and divided
    3 tablespoons flour
    1/2 teaspoon freshly ground black pepper
    1/4 teaspoon garlic powder
    1 1/2 cups panko bread crumbs
    Salt, for sprinkling
    Sour cream, for serving


    Preheat the oven to 400°F.

    In a large bowl, stir together the mashed potatoes, green onion, cheese, bacon, 1 egg, flour, pepper, and garlic powder until combined.

    Roll into balls roughly 1 1/2-inches in size. Place the beaten egg in a shallow pan. Place the panko in a shallow pan. Dip each potato ball in the egg then cover completely in bread crumbs. Place on a greased baking sheet and spray briefly with olive oil or nonstick cooking spray.

    Bake for 12 to 15 minutes, or until crisp on the outside. It may not brown very much but will still get crispy.

    Serve alongside sour cream garnished with additional chopped green onions.

  • Thanksgiving Recipes
  • 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.

  • How to Make Crusty Bread Rolls

    How to make Crusty Bread Rolls

    Yield: 8 rolls

    Prep Time: 5 minutes

    Cook: 3 hours 30 minutes

    You can use the same amount of active dry yeast in place of the instant yeast. Simply allow the active dry yeast to proof for five minutes with the water before adding in.


    2 1/2 cups (11.3 ounces) bread flour
    1/2 teaspoon instant yeast
    1 teaspoon fine salt
    1 1/4 cups (10 ounces) lukewarm water


    In a large bowl combine all the ingredients. Stir until the mixture is thick and sticky. No kneading is necessary!

    Cover with plastic wrap and let rise until puffy and bubbly on top, about 3 hours. MAKE AHEAD: Alternatively, you can also let the dough rise overnight in the fridge.

    Using a scraper, fold the dough over about 12 times, adding enough flour so that it doesn’t stick. Use the scraper to cut the dough into 8 equal pieces. Flour your hands before shaping each piece into a ball.

    Place the dough balls on a parchment-lined baking sheet and cover with a clean towel. Let rise until puffy, about 35 minutes. Meanwhile, preheat the oven to 450°F.

    Bake for 20 to 25 minutes, or until golden brown. Serve warm.

    MAKE AHEAD: Store bread rolls in a container at room temperature for up to 2 days or in the freezer for up to 1 month and re-crisp in a 325°F oven for 5 minutes from room temperature or about 15 minutes from frozen.

    Adapted from Jenny Can Cook

  • 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.

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