Monster Munch by Chelsea Lords Monster Munch Halloween snack mix is the ultimate sweet and salty combo! Coat crunchy cereal and pretzels in creamy white chocolate–then stir in candy bits and roasted peanuts. This fun treat brings out the Halloween spirit in every bite! Monster Munch (Halloween Snack Mix) Halloween holds a special place in my heart. As soon as the calendar flips to September (okay, and maybe a bit of August, too), I’m in full Halloween mode, dedicating hours each week to creating fun Halloween treats. Whether it’s for my kids, their friends, or any of the countless events throughout these months, there’s nothing more fun than serving up a festively spooky treat. And this year, I’m sharing a Halloween-themed snack mix that’s the stuff of legends! Now, while the Halloween-colored M&M’s and sprinkles definitely give this mix its spooky flair, serving it in a ghost-shaped bowl? That’s the pièce de résistance. But let’s move beyond the aesthetics. This Monster Munch isn’t just about the appearance. Just as important, it’s also incredibly delicious! I’m not exaggerating when I say it might be my all-time favorite snack mix. The MVPs in this mix? Three types of cereals, with Honey Nut Chex being the standout. Trust me, it transforms the snack mix game. Then, we’ve got the honey-roasted peanuts. If you’re on the fence about adding nuts, let this sweetened version convince you. The balance between sweet and salty, combined with that irresistible crunch, makes this mix a guaranteed crowd-pleaser. Monster Munch Ingredients Honey Nut Chex cereal: While you can use regular Chex or even Rice Chex, I’m going to try and convince you to try Honey Nut Chex in this Monster Munch. The flavor and hint of sweetness it packs? Nothing beats it! Miniature pretzel twists or pretzel rods: Whichever shape you’ve got, it’ll work in this mix. Just remember to coarsely break them up before mixing them in. Peanut Butter Captain Crunch: We’re obsessed with the flavor of peanut butter Captain Crunch! It’s a favorite. But, hey, if you’re not a fan of peanut butter, the original Captain Crunch (skip the berries) fits the bill nicely. Cheerios or another toasted oat cereal: Between you and me, Honey Nut Cheerios reign supreme. But if you’re not sure about purchasing three types of cereal for this one mix, just sub in more of the other two cereals in this Monster Munch recipe. M&M’s or Reese’s Pieces: For that splash of color and a sweet crunch, we add in some Halloween-themed M&M’s. If you can’t find Halloween-themed ones, grab a standard M&M’s bag instead, and pick out the festive colors. And if you’re in the mood for more peanut goodness? Reese’s Pieces bring that flavor home and bonus: They’re already colored for Halloween! QUICK TIP This Monster Munch recipe uses several name-brand products: M&M’s, Honey Nut Chex, Peanut Butter Cap’n Crunch, Cheerios, Reese’s Pieces, Ghirardelli, and Guittard. We refer to these trademarked products because they’re so easy to picture. You can certainly use different brands of similar items, but we’ve tested these particular products and are pleased with the quality. Ingredients, Continued Honey roasted peanuts (optional): This ingredient is where that sweet and salty magic happens in this Monster Munch. Honey roasted peanuts pack a punch of flavor and such a great crunch. But if you can’t find them, dry roasted peanuts work well too. White chocolate chips: It’s a truth universally acknowledged: the better the quality of your chips, the creamier the melt and the better the flavor. Vegetable oil or shortening: Here’s a behind-the-scenes MVP. Oil helps us achieve that silky-smooth chocolate melt. Halloween sprinkles (optional): Last but not least, if you’re feeling extra festive, throw in some sprinkles. Whether they’re pumpkins, bats, or just colorful bits, they add a dash of Halloween spirit to every bite! How To Make Monster Munch (Tips) Freshness first: Always use fresh ingredients, especially cereals. Stale cereals are no good here! Choose quality white chocolate: Not all white chocolates are created equal. For the best results, choose a brand that has a good reputation for melting smoothly and tasting good. My favorites are Ghirardelli and Guittard. Mix gently: When mixing the white chocolate with the cereals and other ingredients, be gentle to avoid breaking the cereals too much. Temperature matters: Allow the mix to set in a cool room or in the fridge. Chilling it in the fridge will make it firm up faster. Work quickly: White chocolate hardens fast, so toss everything with the melted chocolate and work quickly. You’ll also want to add sprinkles right after drizzling on the white chocolate so they’ll stick. Melt carefully: When melting the white chocolate for Monster Munch, always use short intervals in the microwave, stirring in between to prevent burning. If you’re using a stovetop, using a double-boiler method can ensure gentle and even melting. Presentation: If gifting or taking to a party, consider dividing the mix into cellophane bags tied with orange and black ribbons. STORAGE Monster Munch Storing Tips Store Monster Munch in an airtight container at room temperature for up to a week. We like this snack mix best within four days. You can freeze any leftovers in an airtight container or bag for up to three months; thaw at room temperature (or enjoy right from the freezer — delish!). More Halloween Fun: Halloween Treat Bag Toppers with FREE printable bag toppers Halloween Rice Krispie Treats decorated eight different ways! Four-Ingredient Halloween Treats Monster eyeballs, witches hats, witches brooms, and bats Halloween Donuts We’re using store-bought donuts and decorating them! Four Easy Halloween Cookies using store-bought or homemade cookies FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Monster Munch 5 from 1 vote - Review this recipe Monster Munch is the ultimate sweet and salty combo! Coat crunchy cereal and pretzels in creamy white chocolate--then add candy bits and roasted peanuts. This fun treat brings out the Halloween spirit in every bite! SAVE TO RECIPE BOX Print Recipe Monster Munch 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Monster Munch is the ultimate sweet and salty combo! Coat crunchy cereal and pretzels in creamy white chocolate--then add candy bits and roasted peanuts. This fun treat brings out the Halloween spirit in every bite! Course Dessert, treat Cuisine American, Vegetarian Keyword Halloween snack mix, monster munch Prep Time 20 minutes minutes Setting Time 30 minutes minutes Total Time 50 minutes minutes Servings 12 servings Chelsea Lords Calories 487kcal Author Chelsea Lords Cost $6.98 Ingredients▢ 2 cups honey nut Chex cereal▢ 1 cup miniature pretzel twists or pretzel sticks,, broken in half▢ 2 cups peanut butter Captain Crunch (Note 1)▢ 2 cups honey nut Cheerios or other toasted oat cereal▢ 1 cup M&Ms or Reese's Pieces (Note 2)▢ 1 cup honey roasted peanuts, optional▢ 1½ bags (3 cups) white chocolate chips▢ 2 teaspoons vegetable oil or shortening▢ Optional: Halloween sprinkles (Note 3) InstructionsPREP: Line a large sheet pan with parchment paper, liner, or foil and set aside.COMBINE: In a very large bowl combine the first six ingredients.MELT WHITE CHOCOLATE: In a microwave-safe bowl, combine white chocolate chips with oil. Microwave in bursts of 30 seconds, stirring in between each burst for 20 seconds until melted and smooth. MIX SNACK MIX: Pour the melted white chocolate over the cereal mixture. Use a spatula to ensure you get all the chocolate out. Mix gently yet thoroughly, ensuring the cereal mix is well-coated with the white chocolate. Spread this mixture evenly onto the prepared sheet pan. OPTIONAL TOPPINGS: Quickly, while the white chocolate is still wet, press some additional M&M's on top if desired, for added color. If you want, add the Halloween sprinkles over the top. Work quickly before the chocolate hardens!LET HARDEN: Pop the mix in the fridge for about 30 minutes or until hardened. Once set, break the mixture into bite-sized pieces.STORAGE: Store in an airtight container at room temperature for up to a week. We like this snack mix best within 3-4 days. You can freeze any leftovers in an airtight container or bag for up to 3 months; thaw at room temperature. Video Recipe NotesNote 1: Peanut Butter Captain Crunch: We're obsessed with the flavor of this cereal. But, if you're not a fan of peanut butter, the original Captain Crunch (skip the berries) works perfectly here. Also, if you're not sure about purchasing three types of cereal for this one mix, just sub in more of the other two cereals. Note 2: M&M's or Reese's Pieces: We've added in Halloween-themed M&M's. If you can't find Halloween-themed ones, just grab a standard M&M bag instead, and pick out the festive colors. And if you’re in the mood for more peanut goodness? Reese's Pieces bring that flavor home, and bonus they're already colored for Halloween! Note 3: Sprinkles: I purchase this regular colored mix of sprinkles then use the orange, green, and purple in this snack mix. Nutrition FactsServing: 1serving | Calories: 487kcal | Carbohydrates: 57.8g | Protein: 10.6g | Fat: 25.5g | Cholesterol: 8.9mg | Sodium: 173.2mg | Fiber: 3.6g | Sugar: 36g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
BEST Snickerdoodle Recipe by Chelsea Lords The best soft, chewy, and thick Snickerdoodle Recipe. Sharing all my tips and tricks for making delicious Snickerdoodle cookies with chewy centers and perfectly crisp edges! Once you’ve become hooked on these Snickerdoodles, try these other delicious cookies: Oatmeal Cookies, Chewy Chocolate Chip Cookies, or White Chocolate Macadamia Nut Cookies. Snickerdoodle Recipe A few years ago, I set out on a mission to perfect Snickerdoodle cookies for a big cookie bar event. After months of tinkering, I’ve finally nailed down the ultimate Snickerdoodle recipe, and trust me, these cookies have earned the title of “best ever!” What sets them apart? They’re perfectly spiced with just the right amount of cinnamon, boasting a soft, melt-in-your-mouth interior with crisp edges. If you’ve never indulged in a Snickerdoodle, let me describe them to you: buttery, sweet, vanilla-infused, and slightly tangy, thanks to cream of tartar. The dough carries a hint of cinnamon and is rolled in cinnamon sugar before baking, intensifying their cinnamon goodness. What Is In A Snickerdoodle? Butter: Use unsalted butter for control over the salt (leave out extra salt if using salted butter). Sugar: A combination of white and brown delivers the perfect sweetness. 1 Large Egg & 1 Large Egg Yolk: The extra yolk enriches the flavor. Use leftover whites in these delicious Meringue Cookies. Pure Vanilla Extract: Infuses a deeper flavor. White All-Purpose Flour: Measure accurately for the right consistency. See “quick tip” box below. Cream of Tartar: Provides the classic “tangy” Snickerdoodle Recipe flavor and acts as a stabilizer. Salt: Enhances overall flavor. Baking Soda: Aids in rising and tenderness. Cinnamon: Adds an extra layer of flavor, used in both the dough and topping for extra deliciousness. QUICK TIP Our favorite way to bake? Simply use a kitchen scale to measure ingredients in grams. It eliminates the guesswork that can come with less precise measuring using cups. How To Make This Snickerdoodle Recipe Mix flour, cream of tartar, salt, baking soda, and cinnamon. In a separate bowl combine melted butter with sugars; whisk until smooth. Add remaining wet ingredients. Combine dry and wet ingredients, avoiding over-mixing. Chill the dough to firm up the butter; otherwise, the cookies will spread too much! Preheat oven to 325°F. Mix white sugar and cinnamon in a small bowl. Roll dough into large balls, coat with cinnamon-sugar mixture. Bake for 9-12 mins; avoid over-baking. Rest on the sheet for 5 mins, then cool on a rack. QUICK TIP What exactly is cream of tartar? It’s a dry, acidic substance produced when grapes turn into wine. It goes by other names like potassium bitartrate or tartaric acid. In cooking, it acts as a stabilizer, helping to keep things like whipped cream or egg whites fluffy and airy. And don’t worry, this Snickerdoodle Recipe is not alcoholic! Baking Tips For Success Correctly measure the flour: Accurate measurement matters. Using too much flour can result in dry, crumbly cookies, while too little can cause spreading. Use room temperature eggs: For a lighter Snickerdoodle texture with even egg dispersion, soak refrigerated eggs in warm water for 10 minutes or set them out at room temperature 30 minutes before use. Kitchen Tools: Use a silicone baking mat for this Snickerdoodle Recipe. Press edges inwards: After baking, if any Snickerdoodles have uneven edges, gently press them inward with a metal spatula. Roll tall cookie dough balls: Roll taller, skinnier dough balls for cookies with a perfect texture – crisp edges and a chewy center. Keep the dough cold: Colder cookie dough balls = better cookie texture. Snickerdoodles FAQs1Why Are They Called Snickerdoodles?According to The Joy of Cooking , Snickerdoodles may have German origins, but the name might just be a whimsical term without a specific meaning. 2What's The Difference Between A Sugar Cookie And A Snickerdoodle?What sets apart sugar cookies from Snickerdoodles? Two key distinctions: Snickerdoodles have cream of tartar for a tangy flavor and are rolled in cinnamon-sugar, while sugar cookies typically lack cream of tartar and cinnamon. 3How To Store Snickerdoodle Cookies?Storage: Keep cookies in an airtight container at room temperature for 2-3 days or freeze the cookie dough for up to 3 months. 4Can You Freeze Snickerdoodles? Yes! Freezing Dough: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. Baking from Frozen: No need to thaw; bake frozen dough, adding extra minutes as needed. Bake until edges set and center is soft. VARIATIONS Love this Snickerdoodle Recipe? Try our Pumpkin Snickerdoodles or Caramel Snickerdoodles! More Delicious Cookie Recipes: Peanut Butter Cookies big and thick! Coconut Oil Chocolate Chip Cookies soft and chewy! Thumbprint Cookies with a raspberry center Oatmeal Chocolate Chip Cookies with the best chewy texture! Shortbread Cookies with a chocolate drizzle FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Snickerdoodle Recipe 5 from 59 votes - Review this recipe The best soft, chewy, and thick Snickerdoodle Recipe. Sharing all my tips and tricks for making delicious Snickerdoodle cookies with chewy centers and perfectly crisp edges! SAVE TO RECIPE BOX Print Recipe Snickerdoodle Recipe 5 from 59 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The best soft, chewy, and thick Snickerdoodle Recipe. Sharing all my tips and tricks for making delicious Snickerdoodle cookies with chewy centers and perfectly crisp edges! Course Dessert, Snack Cuisine American, Vegetarian Keyword caramel snickerdoodles, Snickerdoodle cookies, Snickerdoodle Recipe Prep Time 15 minutes minutes Cook Time 10 minutes minutes Chilling Time 1 hour hour 20 minutes minutes Total Time 1 hour hour 45 minutes minutes Servings 22 cookies Chelsea Lords Calories 157kcal Author Chelsea Lords EquipmentKitchen Scale (Optional, but recommended!) Ingredients▢ 16 tablespoons (1 cup) unsalted butter melted & cooled to room temp.▢ 2/3 cup white sugar▢ 2/3 cup light brown sugar, packed▢ 1 large egg▢ 1 large egg yolk▢ 2 teaspoons pure vanilla extract▢ 2-3/4 cup all-purpose white flour (Note 1)▢ 1-1/2 teaspoons cream of tartar▢ 1/2 teaspoon salt▢ 1 teaspoon baking soda▢ 3/4 teaspoon ground cinnamonCinnamon Sugar Coating▢ 1/4 cup white sugar▢ 3 teaspoons ground cinnamonUS - Metric USMetric InstructionsMELT BUTTER: In a large microwave-safe bowl, melt the butter, then set it aside to cool to room temperature. Ensure the butter is not hot to prevent greasy cookies.MIX DRY INGREDIENTS: In a large bowl, stir together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon of ground cinnamon.ADD WET INGREDIENTS: In another bowl, combine the melted and cooled butter with the white and brown sugar. Whisk briskly until well emulsified. Add the whole egg, egg yolk (you can save the white for another recipe), and vanilla extract. Whisk until the mixture is completely smooth. COMBINE: Mix the dry ingredients into the wet ingredients until just combined, ensuring there are no streaks of flour. Avoid over-mixing. Cover the dough tightly and refrigerate it for 1 hour. PREHEAT OVEN: Preheat oven to 325°F (163°C). Stir together the white sugar and cinnamon in a small bowl.ROLL DOUGH BALLS: Portion the dough into 45-gram balls (~2 packed tablespoons) and shape them into tall balls. Roll the dough balls generously in the cinnamon-sugar mixture. Return the shaped dough balls to the fridge for 15-20 minutes, or until they firm up. BAKE: Place dough balls on a parchment/Silpat-lined sheet with ample spacing (about 6 at a time); bake for 9-12 mins. Avoid over-baking; slight underbaking is ideal! After baking, if any cookies have uneven edges, gently press them inward with a metal spatula. Remove the tray from the oven and let the cookies rest on the sheet for 5 minutes before transferring them to a cooling rackSTORAGE: Keep cookies in an airtight container at room temperature for 2-3 days or freeze the cookie dough for up to 3 months. (See Note 2). Video Recipe NotesNote 1: Flour: Using the correct amount of flour is crucial. Too much can result in dry cookies, while too little can cause spreading. Consider switching to 'metric' on this recipe card and using a kitchen food scale. We're aiming for 395 grams of flour for this recipe. Note 2: Freezing Dough: Shape dough into balls, roll in cinnamon sugar, and freeze on a sheet pan. Transfer frozen dough balls to an airtight container or bag. Baking from Frozen: No need to thaw; bake frozen dough, adding extra minutes as needed. Bake until edges set and center is soft. Nutrition FactsCalories: 157kcal | Carbohydrates: 21g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 31mg | Sodium: 86mg | Potassium: 53mg | Fiber: 0.5g | Sugar: 12g | Vitamin A: 230IU | Vitamin C: 0.01mg | Calcium: 13mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pumpkin Black Bean Soup by Chelsea Lords Pumpkin Black Bean Soup combines the creamy sweetness of pumpkin with the hearty, earthy notes of black beans, all jazzed up with warm spices. It’s a cozy bowl of fall flavors with a hint of lime and cilantro! Perfect for dipping in some crunchy tortilla chips! Pumpkin Black Bean Soup The other day, I was in line and caught a glimpse of a “Pumpkin Black Bean Soup” in a magazine. Even though I wasn’t able to look at the recipe too closely, it stuck with me. I mean, pumpkin and black beans together? Genius! So, I gave it a shot the next evening, and man, I’m hooked! It’s like the classic Black Bean Soup got a cozy fall makeover with the addition of pumpkin. Best part? It’s a breeze to whip up. We’re talking canned black beans and pumpkin puree – all the flavor, way less fuss! Pumpkin Black Bean Soup is pure comfort in a bowl. It’s rich with pumpkin and filling black beans, and spiced up just right. Add a squeeze of lime and a sprinkle of cilantro for a kick of freshness. And honestly, who needs spoons when you’ve got crunchy tortilla chips to scoop it up with?! Pumpkin Black Bean Soup Ingredients Olive oil: Go for extra virgin for enhanced flavor. Yellow onion: Pick firm onions with smooth skin for freshness. For convenience, find pre-diced onions in the produce aisle. Minced garlic: For speed, use jarred garlic; for a more potent kick, go with fresh cloves. Paprika: For a deeper, smoky hint, opt for smoked paprika. Ground cumin, garlic powder, and coriander: Adjust these seasonings according to your taste. Black beans: Rinse the beans before adding to the soup. For a chunkier texture, consider an extra can. Crushed tomatoes: Fire-roasted varieties add a smoky touch. Vegetable stock/broth: Richer flavors come from homemade or premium brands. Pumpkin: Use only pure pumpkin puree; avoid pumpkin pie filling with its extra sugars and spices. Heavy whipping cream: The full-fat version yields a creamier and more balanced soup. Soup Toppings for Pumpkin Black Bean Soup: Lime juice: A splash of acidity brightens up the soup. Think about offering extra lime wedges on the side. Cilantro: Adds a burst of vibrancy for those who like it. Not your thing? Skip it. Tortilla chips: Go for the thick, restaurant-style ones; they’re perfect for dipping. Sometimes, we ditch the spoons and just dive in with chips! VARIATIONS Protein: Add shredded chicken, ground turkey, or ground beef. More heat: Mix in finely diced jalapeños or some ground cayenne pepper. Grains: Stir in cooked quinoa or farro. Dairy-free: Use full-fat coconut milk instead of whipping cream. Veggies: Add diced bell peppers or diced carrots (sautéed along with the onion) or mix through frozen corn at the end. Cheese: Top bowls with extra-sharp Cheddar cheese. Garnish: Top with a creamy, ripe diced avocado. How To Make Pumpkin Black Bean Soup Here’s a quick overview of the process for making this soup: Prep: Dice onion, mince garlic, rinse black beans. Sauté: Heat oil, cook onions, add garlic and spices. Combine: Add beans, tomatoes, stock, and pumpkin to the pot. Simmer: Bring to a boil, then reduce and simmer for 20 minutes. Finish: Stir in whipping cream and simmer for another five minutes. Toppings: Add lime juice and cilantro. Serve with tortilla chips. What To Serve Alongside This Soup Here are some of our favorite things to serve alongside this Pumpkin Black Bean Soup: Cornbread or crusty bread for dipping. Green garden salad with a tangy vinaigrette. Roasted vegetables like Brussels sprouts or broccoli. Quinoa or rice pilaf for added heartiness. A Grilled cheese sandwich is perfect for dunking! Diced avocado or guacamole for a creamy contrast. Creamy cucumber salad for a refreshing side. Cheesy quesadillas cut into wedges. More Savory Pumpkin Recipes: Quick and easy Pumpkin Pasta Pumpkin Soup with cinnamon and nutmeg Pumpkin Chili with the best chili-seasoning blend! Vegetarian Pumpkin Curry FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Black Bean Soup 5 from 1 vote - Review this recipe Pumpkin Black Bean Soup combines the creamy sweetness of pumpkin with the hearty, earthy notes of black beans, jazzed up by warm spices. It's a cozy bowl of fall flavors with a hint of lime and cilantro! Perfect for dipping in some crunchy tortilla chips! SAVE TO RECIPE BOX Print Recipe Pumpkin Black Bean Soup 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Pumpkin Black Bean Soup combines the creamy sweetness of pumpkin with the hearty, earthy notes of black beans, jazzed up by warm spices. It's a cozy bowl of fall flavors with a hint of lime and cilantro! Perfect for dipping in some crunchy tortilla chips! Course Dinner, lunch, Main Course, Vegetarian Cuisine American, Healthy, Vegetarian Keyword Pumpkin Black Bean Soup Prep Time 15 minutes minutes Cook Time 20 minutes minutes Total Time 35 minutes minutes Servings 6 servings Chelsea Lords Calories 425kcal Author Chelsea Lords Cost $9.98 EquipmentLarge, heavy-bottomed pot (with a lid) Ingredients▢ 2 tablespoons olive oil▢ 1½ cups finely diced yellow onion (1 large onion)▢ 1 tablespoon minced garlic (3 cloves)▢ 2 teaspoons each: paprika and ground cumin▢ 1 teaspoon each: ground coriander and garlic powder▢ Fine sea salt and pepper▢ 2 cans (15.5 oz each) black beans, drained & rinsed (Note 1)▢ 14 oz crushed tomatoes▢ 2 cups vegetable stock/broth▢ 1 can (15 oz) pumpkin (Note 2)▢ 1 cup heavy whipping cream (Note 3)▢ Optional: 1-2 tbsp fresh lime juice; ¼ cup finely chopped cilantro▢ For serving: tortilla chips or strips InstructionsONION: In a large, heavy-bottomed pot, heat the oil over medium heat. Once hot, add the diced onions. Sauté, stirring occasionally, until the onions are golden, about 5-7 minutes. It's important to take your time at this step as the onions won't soften much more later. GARLIC and SEASONINGS: Stir in the garlic and all the seasonings. Season with salt and pepper. (I add 1 tsp salt and ½ tsp pepper). Continue to sauté for another 1-2 minutes until the mixture is fragrant.SIMMER: Pour in the black beans, tomatoes, vegetable stock, and pumpkin. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to a simmer (gently bubbling at edges). Cover and let it simmer for about 20 minutes, allowing the flavors to meld. FINISH: Remove lid, and stir in the cream. If using, add the fresh lime juice and cilantro. Mix through. Taste and adjust the seasonings, if needed.ENJOY: Ladle the soup into bowls and serve warm. Accompany with tortilla chips for dipping and enjoy! Recipe NotesNote 1: Black beans: For a chunkier (less broth-y) texture, consider an extra can of beans. Note 2: Pumpkin: Use only pure pumpkin puree; avoid pumpkin pie filling with its extra sugars and spices. Note 3: Heavy whipping cream: The full-fat version yields a creamier and more balanced soup flavor-wise. Nutrition FactsServing: 1serving | Calories: 425kcal | Carbohydrates: 49g | Protein: 16g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 45mg | Sodium: 415mg | Potassium: 1039mg | Fiber: 15g | Sugar: 8g | Vitamin A: 6935IU | Vitamin C: 16mg | Calcium: 113mg | Iron: 5mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Old-Fashioned Pancakes by Chelsea Lords Our go-to Old-Fashioned Pancakes are mega-flavorful with a soft interior and a crisp, caramelized, buttery exterior. They’re the ideal base for a generous drizzle of syrup! We’ve got step-by-step photos, straightforward tips, and all the tricks for consistently perfect pancakes! Top these delicious homemade pancakes with Blueberry Syrup, Buttermilk Syrup, Caramel Syrup, traditional Pancake Syrup, or Whipped Cream paired with berries! My All-Time Favorite Pancakes These old-fashioned pancakes have secured the top spot as my all-time favorite! These pancakes strike the perfect balance with a thin, delicate structure and a soft interior while the exterior boasts a beautiful, crisp texture. This is thanks to the caramelization from the butter. Flavor wise they are slightly sweet, immensely rich, and undeniably buttery. For someone who loves crepes, these are perfect – a bit thicker, but not too fluffy. Plus, their thinness means they cook up in no time – another big win! And while they are amazing drenched in syrup, they’re so tasty I can eat them on their own. They’re just that good. What You’ll Get From This Recipe: Pancakes on the thinner side, not super fluffy and thick ones Soft insides with a crispy, butter-caramelized outside A hint of sweetness, just right Perfectly balanced flavors That rich, buttery taste we all love! So first up, if you aren’t using the boxed mixes, what exactly is in pancakes? Old-Fashioned Pancake Batter Ingredients Melted Butter: Provides moisture and rich flavor. Whole Milk: Adds creaminess to the batter. Vinegar: Combined with milk, it mimics buttermilk for tang and tenderness. White Flour: The main structure for the pancakes. White Sugar: Sweetens these Old-Fashioned Pancakes. Cinnamon: Gives a subtle warmth and spice. Salt: Enhances the flavors. Cornstarch: Ensures the pancakes are nice and light. Egg: Binds the ingredients together. Baking Powder & Baking Soda: Help the pancakes puff up. Vanilla Extract: Intensifies the overall flavor. How To Make Homemade Pancakes Butter: Melt butter in the microwave and let it cool. Homemade Buttermilk: Add vinegar to milk, let sit for 5 minutes, then mix in egg and vanilla. Batter: Combine dry ingredients in a large bowl, then add milk mixture and melted butter. Whisk briefly; lumps are fine. Cooking: Use a medium-heat skillet or a 300°F griddle. Rub with butter, pour 1/4 cup batter for each pancake, and flip when bubbly. Repeat: Clean skillet between batches and butter again. Serve: Enjoy immediately with your favorite toppings. What Is the Secret to Good Old-Fashioned Pancakes? My number #1 tip: Avoid over mixing the batter; lumps are fine! Allow the batter to rest for 5-10 minutes so the liquid can release the flour’s starches and proteins, ensuring tender pancakes. Monitor the heat while cooking; if pancakes brown too fast, lower it. Invest in an electric griddle if you frequently make pancakes and have the space; it makes cooking the pancakes so much easier! Run a cold stick of butter over the pan to grease it. This gives the pancakes an evenly distributed layer of fat to cook in. Just make sure to wipe the pan or griddle in between each batch. See “quick tip” box below for why! And here are plenty more tips to perfect your pancakes every time! QUICK TIP Why wipe down the pan or griddle after adding butter? On prolonged heating, even at low temperatures, the milk solids in butter can caramelize and burn, leaving a burnt ring on the pancakes. Wiping the pan eliminates these browned solids, ensuring tastier pancakes every time. Old-Fashioned Pancakes FAQs1What Is The Secret To Good Pancakes?The secret to the best old-fashioned pancakes: Don’t Overmix: Combine just until blended; lumps are okay. Rest the Batter: Helps with any lingering lumps. Moderate Heat: Aim for even, golden browning. Flip Timely: Turn when bubbles appear and edges dry. Consistent Size: Use a ladle or cup for even pancakes. Serve Warm: Top with butter and maple syrup. 2Why Are Restaurant Pancakes So Fluffy?Restaurant pancakes are renowned for their fluffiness, a result of certain techniques. If you adore old-fashioned pancakes for their distinct flavor and crisp edges but wish for that restaurant-style fluffiness, here’s the trick: Rest the Batter: After mixing, let the batter sit for 30 minutes. This not only enriches the flavor but also allows the batter to bubble, ensuring a lofty rise when cooking. Avoid Overmixing: Stir the batter just enough to combine the ingredients. Over-stirring can make pancakes tough instead of light and airy. 3How To Reheat Pancakes?To reheat pancakes, you have several options: Microwave: Place pancakes on a microwave-safe plate with a damp paper towel between each. Microwave for 20-30 seconds per pancake. Oven: Preheat to 350°F, arrange pancakes on a baking sheet, cover with foil, and heat for about 10 minutes. Toaster/Toaster Oven: Toast pancakes on low-medium setting until warm, keeping an eye on them. Stovetop: Heat on a skillet or griddle over low-medium heat for 1-2 minutes per side. Adjust heating time based on pancake thickness. 4Can You Freeze Pancakes?Yes, you can freeze pancakes. Here’s how: Cool them on a rack. Freeze on a tray. Stack with parchment paper. Label and date. Freeze for up to 3 months. Reheat in toaster, microwave, oven, or skillet as needed. VARIATIONS Fun Ways To Enjoy These Old-Fashioned Pancakes Pancake Tacos: Fill folded pancakes with fruits and whipped cream. Pancake Pops: Skewer mini pancakes for dipping in sauces. Stacked Pancake Cake: Layer pancakes with fruits and whipped cream (similar to this waffle cake!) Pancake Pizza: Use a large pancake as a base, topped with sweet toppings. Sushi-Style: Roll pancakes with fillings and slice like sushi rolls. Parfait Glass: Layer crumbled pancakes with yogurt and fruits. Themed Shapes: Use cookie cutters for festive shapes. QUICK TIP To determine when to flip an Old-Fashioned Pancake, watch for small bubbles forming on the surface. Wait until most bubbles burst, creating small craters. Check the edges; they should be firm and well-defined. Gently lift the edge with a spatula; if it’s golden brown, flip it carefully. Cook the other side until equally golden brown. Adjust heat and timing as needed for your stovetop and pan. More Breakfast Favorites Ham and Cheese Quiche with a puff pastry crust Bread Pudding Recipe with berries Easy Banana Bread with a hint of cinnamon Chocolate Muffins bakery-style! Homemade Cinnamon Rolls with Cream Cheese Frosting FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Old Fashioned Pancakes 5 from 5 votes - Review this recipe Our go-to Old-Fashioned Pancakes are mega-flavorful with a soft interior and a crisp, caramelized, buttery exterior. They're the ideal base for a generous drizzle of syrup! SAVE TO RECIPE BOX Print Recipe Old Fashioned Pancakes 5 from 5 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Our go-to Old-Fashioned Pancakes are mega-flavorful with a soft interior and a crisp, caramelized, buttery exterior. They're the ideal base for a generous drizzle of syrup! Course Breakfast, Dessert, Snack Cuisine American, Vegetarian Keyword homemade pancakes, Old Fashioned Pancakes, pancakes Prep Time 15 minutes minutes Sitting Time 10 minutes minutes Total Time 15 minutes minutes Servings 12 -15 pancakes Chelsea Lords Calories 144kcal Author Chelsea Lords EquipmentElectric griddle or large nonstick pan IngredientsWet Ingredients▢ 8 tablespoons unsalted butter, divided (Note 1)▢ 1 tablespoon white vinegar (not white wine vinegar)▢ 1 cup + 3 tablespoons whole milk▢ 1 teaspoon pure vanilla extract▢ 1 large eggDry Ingredients▢ 1 and 1/4 cups white all-purpose flour▢ 2 tablespoons white granulated sugar▢ 1/2 teaspoon fine sea salt▢ 1/2 teaspoon baking powder▢ 1/2 teaspoon baking soda▢ 1/4 teaspoon ground cinnamon, optional▢ 1 teaspoon cornstarch, optionalUS - Metric USMetric InstructionsBUTTER: Start by melting 5 tablespoons of butter in the microwave. Once melted, set aside to cool to room temp.MILK: Pour 1 tablespoon white vinegar into a liquid measuring cup. Pour milk on top up to the 1-1/4 cup line. Stir. Set aside for 5 minutes to slightly curdle (DIY buttermilk!) then add in egg and vanilla. Whisk until smooth. BATTER: In a very large bowl, whisk together the dry ingredients. Pour the milk mixture and scrape every bit of melted butter right on top of dry ingredients. Whisk no longer than 30 seconds; some lumps are ok! COOK: Heat a non-stick skillet over medium heat. Or heat an electric griddle to 300 degrees F. Once hot, grab stick of remaining 3 tbsp butter with tongs and rub across the griddle. Use a paper towel to gently wipe off some of the butter.Use a 1/4 cup measuring cup to scoop batter and pour onto griddle. It should spread to a 4-4.5 inch circle (coax with a spoon if it doesn't). Cook until you see bubbles spread across the pancake. Then use a thin metal spatula to flip and cook on the other side. Pancake should be nicely golden brown on each side. If pancake/butter is burning, lower heat. FINISH COOKING: Wipe down the skillet/griddle with a paper towel. Rub the butter across the skillet again and repeat until the batter is all used up. To keep pancakes warm while cooking, see Note 2. ENJOY: Serve pancakes as soon as possible with toppings of choice! This vanilla sauce is our absolute fave! Video Recipe NotesNote 1: Butter: This recipe calls for 8 tablespoons of butter. 5 tablespoons are melted for the batter. The remaining 3 tablespoons can be used to grease the pan for cooking the pancakes. If your butter comes in stick form, this is easy to divide out. Note 2: Keep Pancakes Warm: Place a cooling rack on a large pan. As soon as you take a pancake off the skillet/griddle, place on the cooling rack in a single layer. Put pan in a 200 degree F oven as you continue to cook more pancakes. Nutrition FactsCalories: 144kcal | Carbohydrates: 13g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 38mg | Sodium: 226mg | Potassium: 51mg | Fiber: 1g | Sugar: 3g | Vitamin A: 294IU | Calcium: 43mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
EASIEST Hamburger Helper by Chelsea Lords Whip up this quick and extra-cheesy homemade Hamburger Helper in 30 minutes or less, using only one pot! We’ve got tender pasta and savory ground beef coated in a creamy, cheesy sauce for a guaranteed family favorite that kids will absolutely love! The Quickest One-Pot Hamburger Helper Growing up, whenever my mom grabbed a box of Hamburger Helper from the pantry, we all were excited! Nowadays, it’s a taste of nostalgia for me. However these days, I like to make it from scratch. Of course, I make sure to keep it just about as easy as the boxed version! It’s fun to see my kids enjoy it as much as I did back then. This homemade version is extra cheesy, bursting with beefy flavor, and packed with tender pasta. It’s a staple for our family on busy weeknights, and I can’t complain because it’s a breeze to make! Here’s What To Expect From This Recipe Fast prep: This dish can be on the table in about 30 minutes–or less. One-pot: Cook everything in a single skillet for easy cleanup. Cheers to that! Satisfying: Packed with ground beef and cheese, it’s a meal sure to satiate! Made from scratch: Prepared with fresh and real ingredients. No packets of preservatives here! Homemade Hamburger Helper Ingredients Olive oil: Use olive oil for a flavorful base, though any cooking oil will work. Lean ground beef (93/7): Use lean ground beef for a healthier option. You can also use ground turkey if you prefer, but you may need some extra salt or a touch of beef bouillon powder. Paprika: Choose sweet or smoked paprika based on your flavor preference. Garlic powder and onion powder: These add a convenient (and easy) burst of flavor. Fresh garlic and onions can be used as alternatives, but prep time is longer. Dry mustard: A touch of mustard powder adds a subtle tang; feel free to omit it if you’re not a fan. Crushed tomatoes: If you only have diced tomatoes, give them a whirl in a food processor or blender first. Chicken broth: If you prefer less saltiness, use a low-sodium broth or reduce the amount of added salt. Sharp Cheddar cheese: Use freshly grated cheese for a smoother melt. QUICK TIP What Kind of Pasta to Use Pasta choice: Elbow macaroni is the classic choice for Hamburger Helper due to its shape that perfectly captures the sauce. However, you can experiment with other pasta shapes so long as they list the same cooking time as elbows. How to make Hamburger Helper: Sear the beef: Heat olive oil, add lean ground beef, and cook until browned. Combine ingredients: Stir in seasonings. Add crushed tomatoes, chicken broth, and pasta. Cook: Simmer until the pasta is al dente, stirring occasionally. Add cheese: Turn off the heat and gradually stir in freshly grated sharp Cheddar cheese until melted and the sauce is creamy. Serve: Optionally, garnish with cilantro, and serve immediately. STORAGE Storage and Reheating: Fridge: Store leftovers covered in the fridge for 3-5 days. To reheat, use the stove or microwave. Reheating on low heat and adding a splash or two of broth helps restore creaminess. Freezer: To freeze, allow the dish to cool completely, and then store in an airtight freezer-safe container. It can be frozen for 3 months. When ready to eat, thaw in the fridge for 24 hours before reheating for the best results. What To Serve With Hamburger Helper Vegetables: A simple garden salad can cut through the richness of Hamburger Helper. Steamed or roasted vegetables, such as broccoli or green beans, are also great options. Bread: Serve with a slice of crusty French bread or dinner rolls to soak up the delicious sauce. Fruit: Fresh fruit, or a fruit salad, can provide a refreshing contrast. Garlic bread: A warm and crispy garlic bread can be a fantastic accompaniment. Corn: A side of sweet corn, either on the cob or in a corn salad is perfect if you’re a fan of the classic combination of beef and corn. QUICK TIP Meal Prep Tip: You can prep in advance by sautéing the ground beef and measuring out the seasonings. Store measured seasonings in zipper-top plastic bags to create your own seasoning packets for future dinners. This makes weeknight meals even quicker and easier! More One-Pot Dinner Recipes: Sausage, Corn, and Spinach Orzo with Italian sausage One-Pot Spaghetti with ground meat Cabbage, Potatoes, And Sausage all cooked in ONE pan! Meatballs and Rice with lots of veggies One-Pan Potatoes and Sausage with the best seasoning blend FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Hamburger Helper 5 from 1 vote - Review this recipe Whip up this quick and extra cheesy homemade Hamburger Helper in 30 minutes or less, using only one pot! We've got tender pasta and savory ground beef coated in a creamy, cheesy sauce for a guaranteed family favorite that kids will absolutely love! SAVE TO RECIPE BOX Print Recipe Hamburger Helper 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Whip up this quick and extra cheesy homemade Hamburger Helper in 30 minutes or less, using only one pot! We've got tender pasta and savory ground beef coated in a creamy, cheesy sauce for a guaranteed family favorite that kids will absolutely love! Course Dinner, Main Course Cuisine American Keyword Hamburger Helper Prep Time 15 minutes minutes Cook Time 12 minutes minutes Total Time 27 minutes minutes Servings 4 -5 servings Chelsea Lords Calories 771kcal Author Chelsea Lords Cost $10.97 EquipmentLarge pot and lid Ingredients▢ 1 tablespoon olive oil▢ 1 lb lean ground beef (93/7)▢ 1 tablespoon paprika▢ 1½ teaspoon each: garlic and onion powder▢ 1 teaspoon fine sea salt▢ ½ teaspoon each mustard powder and black pepper▢ 28 oz crushed tomatoes▢ 2½ cups chicken broth (Note 1)▢ 9 oz elbow pasta (2 cups) (Note 2)▢ 2 cups freshly grated sharp Cheddar cheese (6.6 oz) (Note 3)▢ Optional: finely chopped fresh cilantro InstructionsBEEF: In a large pot, heat 1 tbsp oil over high heat. Add ground beef and allow it to sear about 1 min per side. Break it apart and cook until it's browned all the way through. SIMMER: Once the beef is fully cooked, add all the remaining ingredients except the cheese and cilantro. Stir the mixture and bring it to a simmer. (You should see it bubbling at the edges.) Reduce the heat to medium and cover pot with a lid.COOK: Allow the mixture to cook, covered, for 10-12 minutes. Stir a couple times to ensure even cooking. The pasta should be cooked to al dente, which means it should still be slightly firm. Don't worry if the dish is still saucy at this stage; it will continue to thicken.ADD CHEESE: Keep the pot on the stovetop but turn off the heat. Stir the mixture well and gradually add the grated cheese, a handful at a time. Continue to stir until the cheese is fully melted, and the sauce is absorbed into the pasta. Taste the dish and adjust the seasonings as needed. ENJOY: If desired, sprinkle finely chopped fresh cilantro over the dish. Serve immediately and enjoy! Recipe NotesNote 1 - Chicken Broth: Depending on the broth's saltiness, you may need to adjust the added salt. Start with a little, taste, and add more if necessary. If using a low-sodium broth, consider adding an extra 1/4 tsp of salt for flavor. Note 2 - Pasta: For optimal results, choose elbow or a similarly shaped and sized pasta with the same recommended cook time on the package. Note 3 - Cheese: To prevent a greasy or clumpy texture, opt for freshly grated cheese. Sharp or extra sharp cheddar provides the most flavor, while mild/medium varieties may result in a less flavorful dish. Gently pack cheese into the measuring cup to get the accurate measurement. Nutrition FactsServing: 1serving | Calories: 771kcal | Carbohydrates: 64g | Protein: 48g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 133mg | Sodium: 1837mg | Potassium: 1166mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1111IU | Vitamin C: 23mg | Calcium: 500mg | Iron: 6mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Apple Crumble by Chelsea Lords This Apple Crumble consists of warm, tender apples with cinnamon spice, topped with a crisp mixture of brown sugar and oats. This dessert is easy to prepare, travels well, and the crumble can be prepared in advance. If you love apple desserts, try our easy Apple Dump Cake and our best ever Apple Pie! Easy Apple Crumble Recipe This recipe took over a year to perfect. After some adjustments this summer, it’s now the best I’ve ever had. So what is the secret to a good apple crumble? The secret is in cubing the apples. Sliced apples can be tricky to cook evenly, but cubing them into 1/2-inch pieces makes them perfectly tender and flavorful while improving the overall crumble experience. (thanks for the tip A Beautiful Plate!) Give it a try, and you’ll be amazed! Apple Crumble Ingredients Topping: Flour: Provides structure and texture to the crumble topping. Old-fashioned oats: Adds a nice texture and a nutty flavor to the topping. Brown Sugar: Sweetens and helps create a caramelized, crispy crust. Cinnamon: Adds warmth and flavor. Baking soda: Helps crumble rise and brown. Cold unsalted butter: Holds the crumble together, makes it rich, and helps it brown. Filling: Apples: The main ingredient providing texture, flavor, and juiciness. Lemon juice: Adds tartness and prevents apples from browning. Sugar: Sweetens and balances the apples. Cornstarch: Thickens the juices released from the apples during baking. Vanilla extract: Makes it taste and smell better. How To Make Apple Crumble Prepare topping: mix together flour, oats, brown sugar, cinnamon, baking soda, and salt. Add cubed butter and use a pastry cutter to combine. Refrigerate for 15 minutes. Make the apple filling: Mix chopped apples with lemon juice, sugar, cinnamon, cornstarch, vanilla. Assemble: Add apples to pan. Top with crumble. Chill 20 minutes. Bake: Bake 40-50 minutes until golden at 350°F. Cool for 15 minutes then enjoy. Apple Crumble FAQs1What Is The Difference Between a Cobbler, Crumble and Crisp? Cobbler, crumble, and crisp are all fruit desserts baked with some type of pastry, but they have distinct characteristics: Cobbler: Topping: Biscuit-like. Look: “Cobbled” appearance. Crumble: Topping: Butter, flour, sugar. Texture: Sandy. Crisp: Topping: Like crumble but with oats. Texture: Crunchy. 2How To Make Apple Crumble Pie?Make this Cinnamon Roll Apple Pie {Super Easy!}. It’s a delicious apple pie with the best crumble topping. 3How Long Can You Freeze Apple Crumble? Lifespan: 3-4 months in freezer. Unbaked: Freeze in an ovenproof, freezer-safe pan. Seal with plastic or paper, then foil. Baked: Cool fully. Wrap in freezer-safe material, then freeze. Thawing: Thaw overnight in fridge. Reheat baked crumble for 20-30 minutes. 4How Do You Store Apple Crumble?Storing Baked Crumble: Baked crumble softens over time. For best results, store unbaked topping and apples separately. For leftovers, cover with holed plastic wrap and refrigerate. Best eaten on day of making; good for up to 2 days. 5How To Make Apple Crumble Ahead Of TimePrep Ahead: Prepare apple filling with an extra tablespoon of lemon juice. Make crumble topping. Store both in airtight containers in the fridge for up to a day. To bake, top apples with crumble and follow the baking directions. QUICK TIP The Best Apples For Crumble are a mix of Granny Smith and Honey crisp. Peel them before use! More Apple Recipes To Try Caramel Apple Cheesecake with a graham cracker crust Healthy Apple Muffins with yogurt Caramel Apple Bites made with only 3 ingredients Caramel Apple Bar with the best sauces and toppings Apple Nachos topped with caramel sauce! FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Apple Crumble 5 from 7 votes - Review this recipe This Apple Crumble is warm and tender cinnamon-spiced apples topped with a crisp brown sugar and oat-crumble topping. SAVE TO RECIPE BOX Print Recipe Apple Crumble 5 from 7 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe This Apple Crumble is warm and tender cinnamon-spiced apples topped with a crisp brown sugar and oat-crumble topping. Course Dessert, Snack Cuisine American Keyword apple crumble Prep Time 20 minutes minutes Cook Time 45 minutes minutes Chilling Time 35 minutes minutes Total Time 1 hour hour 40 minutes minutes Servings 6 -8 servings Chelsea Lords Calories 409kcal Author Chelsea Lords Cost $6.21 IngredientsCrumble▢ 1 cup white, all-purpose flour▢ 1 cup old-fashioned oats▢ 1 cup light or dark brown sugar▢ 2 teaspoons ground cinnamon▢ 1/2 teaspoon baking soda▢ 1 teaspoon fine sea salt▢ 3/4 cup unsalted butter, cut into small cubes and coldFilling▢ 2 lbs. apples, peel & cube to 1/2 inch pieces (we like Granny Smith & Honeycrisp) (Note 1)▢ 1 tablespoon lemon juice▢ 1/2 cup white granulated sugar▢ 1 teaspoon ground cinnamon▢ 2 tablespoons cornstarch▢ 1 teaspoon pure vanilla extractUS - Metric USMetric InstructionsPREP: Line a sheet pan with a Silpat liner or parchment paper (just in case anything bubbles over) and lightly grease an 8x8 or 9x9-inch baking pan (or 2-quart pan). Set aside.TOPPING: In a large bowl, combine flour, oats, sugar, cinnamon, baking soda, and salt. Cube the butter and mix it into the dry ingredients. Use a pastry cutter to blend, then press with fingertips until the mixture becomes crumbly. Refrigerate while preparing the filling. FILLING: Peel and chop apples into 1/2-inch pieces. In a large bowl, mix apples with lemon juice, sugar, cinnamon, cornstarch, and vanilla until evenly coated. ASSEMBLY: Place the apple filling and any juices into prepared pan. Gently press down and spread apples evenly. Evenly sprinkle the crumble on top without pressing it down. Chill the dish for 20 minutes. Meanwhile, preheat the oven to 350°F. After chilling, place the dish on the lined pan. BAKE: Bake for 40-50 minutes, or until topping is golden, apples are fork tender, and the filling is very slightly bubbling around the edges.. If topping browns too quickly, cover with foil.SERVE: Let crumble cool for 15-20 minutes to allow apples to continue to thicken. Serve warm with ice cream or whipped cream. Video Recipe NotesNote 1: Apples: Weigh before peeling to get 2 pounds. We like using half Granny Smith and half Honey-crisp for this recipe. Other varieties can work, but less firm apples may create a mushy or watery crumble. Peel apples and cut into 1/2-inch cubes. You'll get about 5-1/2 to 6 cups apples from 5-7 apples. Nutrition FactsServing: 1serving | Calories: 409kcal | Carbohydrates: 61.6g | Protein: 3.2g | Fat: 17.5g | Cholesterol: 45.8mg | Sodium: 3.3mg | Fiber: 2.5g | Sugar: 41.3g | Vitamin C: 8mg | Calcium: 85mg | Iron: 4mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Instant Pot Chicken And Dumplings by Chelsea Lords Instant Pot Chicken and Dumplings? Think tender chicken, soft dumplings, and a kick of aromatic herbs, all in a tasty broth. It’s your favorite comfort food, but faster and even more flavorful! Instant Pot Chicken and Dumplings Who doesn’t love chicken and dumplings? It’s that classic comfort food we all crave when the weather starts to cool down. But let’s be honest: Making it from scratch can be a bit of a project, especially on those jam-packed weeknights. Enter the Instant Pot and my go-to shortcuts for this beloved dish. The beauty of this recipe? It’s super speedy. Just toss everything into the Instant Pot, and bam! It does all the heavy lifting. I do sauté the veggies while I’m chopping, but honestly, if you’re in a rush, skip it. The chicken turns out super tender, and the dumplings? Oh man, they’re soft and dreamy. The broth? Flavor central! Now, I know homemade dumplings are the gold standard, but trust me, the store-bought ones really work well in this recipe. Cooking them in the broth gives them this rich herby flavor and the perfect soft texture. They’re the ultimate lifesaver for those hectic weeknight dinners. QUICK TIP Instant Pot is a trademarked product made by Instant Brands. It’s a multi-purpose cooker that includes a pressure cooker feature as well as sauté and other functions. Instant Pot was the first on the market and is now joined by many other brands of multi-cookers. Instant Pot Chicken and Dumplings Ingredients: Unsalted butter: Stick with unsalted to manage the dish’s overall saltiness. Cut into tablespoons for faster melting. Celery, yellow onion, carrots: Here’s a tip for the time-crunched: Grab a pre-chopped mirepoix blend from the store’s produce aisle. Or, toss the veggies in a food processor for a quick dice! Minced garlic: Short on time? Use jarred garlic or a garlic press. You’ll get the same garlicky goodness without the fuss. Gold potatoes: They’re buttery and stand up to pressure cooking. And guess what? Skip the peeling; their tender skin saves you more prep time! Dried thyme, parsley, and rosemary: This herb trio packs a flavor punch. Be sure to use crushed rosemary; the regular kind tends to dominate the dish. Chicken bouillon powder: Here’s the flavor powerhouse of the dish. A touch of this goes a long way! Chicken broth: We’re partial to Swanson®, but any good-quality broth will do the trick. Use chicken stock for an even heartier chicken flavor. Boneless, skinless chicken thighs: If you’re after tender and juicy meat, thighs are the way to go. Breasts can turn rubbery under pressure. Buttermilk biscuits: The big shortcut here? Store-bought refrigerated biscuit dough. We’re all in for Pillsbury® Southern Homestyle Grands. Just remember, they puff up, so chop ’em small. Heavy cream: It’s a flavor bomb and thickens up the broth. Stick to the real deal for the lush creaminess in this Instant Pot Chicken and Dumplings recipe. Frozen peas: They sprinkle in color and a touch of sweetness. And no need to thaw – they’ll warm up in the hot liquid in no time. A Quick Instant Pot Checklist! The Instant Pot is a versatile kitchen tool, but like any appliance, it has its quirks. Here are some tips and notes to get the most out of your Instant Pot Chicken and Dumplings experience: Cooking times: While the Instant Pot can cook things faster due to pressure cooking, remember that the time to get up to pressure and the time to release pressure is not included in most recipe cooking instructions. It can take a good amount of time for the pressure to build before it even starts cooking! Size matters: Be sure to use a 6-quart Instant Pot for this recipe. Different sizes can have different cooking times and liquid requirements. Sealing ring and valve: Ensure the sealing ring is correctly set in its track on the lid. Without it, the pot won’t seal and pressure won’t build. Also, double-check that the valve is in the sealed position before starting the cooking process. Natural vs. quick release: Here’s the difference in these settings: Natural release means letting the pot cool down on its own, which takes about 10-25 minutes (depending on the contents). Quick release involves manually venting the steam. That shortens the cool-down time. Avoid the burn signal: If your Instant Pot displays a “burn” message, it usually means there’s not enough liquid or something’s sticking to the bottom. To function properly, the pot needs enough liquid to produce steam. Sauté function: This feature shines when browning meats or sautéing veggies before pressure cooking, and brings out richer flavors in your dish. For Instant Pot Chicken and Dumplings, I start by tossing the veggies into the pot to sauté as I continue dicing, making the process even more efficient. How To Make Instant Pot Chicken and Dumplings (Tips) Natural vs. quick release: For tender chicken, using a quick release for the pressure is crucial. Allowing a natural release can overcook the meat, making it less tender. Thickening the broth: If you find the broth isn’t as thick as you’d like after cooking, you can add in a slurry of cornstarch and cold water. Mix 1 tablespoon of cornstarch with 1 tablespoon of cold water and stir into the broth. Dumpling check: Depending on the size and type of biscuit used, you may need to adjust cooking time. If the dumplings aren’t cooked through when you check them, set the Instant Pot to sauté and cook them for an additional 2-3 minutes. Dairy caution: Dairy can sometimes curdle under pressure which is why we add it after pressure cooking. Go with chicken thighs: For this recipe, boneless, skinless chicken thighs are the way to go. They’re juicy, super tender, and a breeze to shred. The fat in the thighs infuses the dish with added richness and flavor. During recipe testing, we gave chicken breasts a shot, but they weren’t nearly as good, so we suggest sticking with thighs for the best results. What To Serve With Chicken and Dumplings While this meal is quite hearty on its own, here are some suggestions to serve alongside your Instant Pot Chicken and Dumplings: Green salad: A light, crisp garden salad with a tangy vinaigrette can provide a refreshing counterpoint to the richness of the chicken and dumplings. Consider toppings like sliced almonds, dried cranberries, and crumbled goat cheese. Roasted Vegetables: Green beans, asparagus, or Brussels sprouts can offer a bright, crunchy contrast to the softness of the dumplings. Crusty bread or rolls: Though the dish already has dumplings, I love a piece of crusty bread or a good soft dinner roll to sop up any leftover broth. Fruit salad: A light fruit salad makes a refreshing side. Cornbread: The sweetness of cornbread nicely complements the savory flavors in this dish. More Instant Pot Faves: Instant Pot Spaghetti with Italian sausage Instant Pot Mac and Cheese with three cheeses! Taco Chili with ground beef and beans Instant Pot Risotto with sweet peas Instant Pot Beef Stew with potatoes and carrots Recipe adapted from Margin Making Mom FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Instant Pot Chicken and Dumplings 5 from 1 vote - Review this recipe Instant Pot Chicken and Dumplings? Think tender chicken, soft dumplings, and a kick of aromatic herbs, all in a tasty broth. It's your favorite comfort food, but faster and even more flavorful! SAVE TO RECIPE BOX Print Recipe Instant Pot Chicken and Dumplings 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Instant Pot Chicken and Dumplings? Think tender chicken, soft dumplings, and a kick of aromatic herbs, all in a tasty broth. It's your favorite comfort food, but faster and even more flavorful! Course Dinner, Main Course Cuisine American Keyword Instant Pot Chicken & Dumplings Prep Time 20 minutes minutes Cook Time 9 minutes minutes Total Time 29 minutes minutes Servings 4 -6 servings Chelsea Lords Calories 577kcal Author Chelsea Lords Cost $10.98 Equipment6-quart Instant Pot Ingredients▢ 3 tablespoons unsalted butter, cut to tablespoons▢ 1 cup each: diced celery, yellow onion, carrots (Note 1)▢ 1 tablespoon minced garlic▢ 1½ cups diced (unpeeled) gold potatoes▢ 1 teaspoon each: dried thyme, dried parsley, dried crushed rosemary▢ 2 teaspoons chicken bouillon powder▢ Salt and pepper▢ 3 cups chicken broth▢ 1 lb. boneless, skinless chicken thighs (Note 2)▢ 5 buttermilk biscuits, each cut into 8 pieces (Note 3)▢ ½ cup heavy cream (Note 4)▢ 1 cup frozen peas InstructionsPREP: Dice the celery, onion, carrots, and potatoes and mince garlic.SAUTE: When about halfway through dicing the veggies, press the "sauté" function on the Instant Pot. Add butter and the veggies as you finish dicing them. Continue to sauté, stirring occasionally, until all the veggies are in then turn off the saute function. ADD MAIN INGREDIENTS: Add remaining ingredients EXCEPT biscuits, cream, and peas. Make sure the chicken is submerged in the liquid and arranged in a single layer.BISCUITS: Cut each of the buttermilk biscuits into eight pieces. Gently place these pieces on top of the other ingredients in the Instant Pot, ensuring an even layer. Do not press down. PRESSURE COOK: Seal the Instant Pot and use manual mode to cook on high pressure for nine minutes. Once done, use the quick-release function to stop the cooking. Carefully remove the lid.CHICKEN: Gently move biscuits to one side in the pot. Using a slotted spoon, transfer the chicken thighs to a cutting board. Dice or shred the chicken, discarding the fat. FINISHING: After taking out the chicken, add the heavy cream and peas to the Instant Pot. Stir gently. Place the lid back on the pot for a few minutes while working on the chicken. Add the diced or shredded chicken back to the pot, stir, and add additional parsley if desired.ENJOY: Taste the dish and adjust the seasoning if necessary. Ladle the chicken and dumplings into bowls and serve hot. Enjoy! Recipe NotesNote 1: Celery, yellow onion, and carrots: Here's a tip for the time-crunched: Grab a pre-diced mirepoix blend from the store's produce aisle. Or, toss the veggies in a food processor for a quick dice! Note 2: Chicken: For this recipe, boneless, skinless chicken thighs are the way to go. They're juicy, super tender, and a breeze to shred. The fat in the thighs infuses the dish with added richness and flavor. While we gave chicken breasts a shot while testing this recipe, they just didn't work as well, so we suggest sticking with thighs for the best results. Note 3: Buttermilk biscuits: Store-bought refrigerated biscuit dough is the major shortcut here. We're like Pillsbury® Southern Homestyle Buttermilk biscuits best. Just remember, they puff up, so chop 'em small. Note 4: Cream: It's the key to unlocking the richest flavor and achieving the perfect consistency in the dish. While there are alternatives, none truly match up. Nutrition FactsServing: 1serving | Calories: 577kcal | Carbohydrates: 47g | Protein: 30g | Fat: 30g | Cholesterol: 168mg | Sodium: 1420mg | Fiber: 6g | Sugar: 8g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Pumpkin Curry (Using Canned Pumpkin!) by Chelsea Lords Got pumpkin? Whip up this easy Pumpkin Curry – it’s creamy and packed with bold flavors, all while leaning on pantry staples like canned pumpkin and chickpeas. Trust me, this dish is a game-changer when you need some hearty and deeply nourishing comfort food in 30 minutes or less! Pumpkin Curry–Using Canned Pumpkin! Every fall, I get a bit canned-pumpkin obsessed. It fuels my seasonal favorites: Pumpkin Chocolate Chip Cookies, irresistibly moist Pumpkin Muffins, that perfect slice of Pumpkin Bread, decadent cream-cheese-frosted Pumpkin Bars, and spiced Pumpkin Waffles. But, let’s face it: Amid the sea of pumpkin desserts, I’ve gotta get some real meals in. And when I’m in a pumpkin-everything mood? Well, that’s when pumpkin is channeled over to the savory side of my kitchen. Inspired by my family’s fave Chickpea Curry, I thought, “Let’s toss in some pumpkin!” And voilà! This curry came to life, satisfying those pumpkin cravings, while also being wholesome and nutritious. This curry is naturally vegan, yet packed with plant-based protein and a ton of fiber, so you’ll end up full and fueled. The best part? It’s quick to make since there’s no meat involved. But the real win is in its taste: deeply flavorful with the perfect hint of spice, and a dreamy, creamy texture. Trust me, this Pumpkin Curry is next-level delicious! Pumpkin Curry Ingredients Coconut oil (or vegetable oil): Either type of oil works, but coconut oil has a very subtle coconut flavor that nicely complements the curry. Red onion: While we’re using red onion for its slight sweetness and vibrant color, feel free to sub with yellow onions in a pinch. Carrots: Choose firm, bright-colored carrots. Dice them finely so they soften down enough during cooking. Garlic and ginger: If you’re juggling a busy day, Dorot® cubes are lifesavers. Found in the frozen veggie section, they’ve got crushed ginger and garlic in small cubes. If not, refrigerated ginger paste and minced garlic work great too! Full-fat coconut milk: This adds creaminess and a touch of sweetness to the curry. Always shake the can well before opening, as separation is natural. Trust me on this one: Full-fat coconut milk gives you that authentic, rich flavor. The lite version falls short on flavor and thickening. Check out the “quick tip” below. Canned pumpkin puree: Be sure to use pure pumpkin and not pumpkin pie filling. Check the ingredients list – it should only list pumpkin. Chickpeas: Call them what you may – garbanzo beans, Egyptian peas, Bengal gram, or ceci beans; it’s all the same! Be sure to give them a good rinse to wash away excess salt and any canning liquids. Spice blend: While there are a bunch of spices needed, this blend is a powerhouse of flavor! Feel free to adjust the quantities based on personal preference; some people prefer their curry spicier, while others might lean towards a milder taste. Cilantro, lime juice, rice, and naan (for serving): For that final flourish! Fresh cilantro and lime bring a welcome freshness, while rice and warm naan stand ready to scoop and soak up all the deliciousness. QUICK TIP Coconut milk choices getting your head in a spin? Hunt for shelf-stable cans, usually hanging out in the international aisle with other Latin or Asian food. Need some expert guidance? Here’s an article highlighting the top brands. On my grocery runs, I usually grab Imperial Kitchen® – it’s never let me down. How To Make Pumpkin Curry (Tips) Dice ’em fine: Ensure your carrots and red onions are diced up finely. In a rush? Toss the veggies in a food processor for a speedy chop! Spice it right: When using spices like curry powder or garam masala, make sure they haven’t been sitting on your shelf for years. Fresh spices make a world of difference in flavor. Stirring is key: Especially when adding the seasonings and aromatics, stir constantly to help evenly distribute the flavors and prevent burning. Taste as you go: Before serving, taste the curry and adjust seasonings, especially salt and pepper, according to your preference. Creaminess factor: If you want an even creamier texture, consider blending some of the curry (one to two cups) and then mixing it back in. Heat level: If you’re sensitive to spice, start with less and gradually add more. Remember, you can always add, but you can’t take away. What To Pair With Pumpkin Curry When it comes to Pumpkin Curry, these are my three favorite pairings: toasty warm naan, refreshing cucumber raita, and fluffy basmati rice. Let’s break it down: Raita: Think of raita as India’s answer to Greek tzatziki. It’s a yogurt-based side dish that often includes veggies and a dash of herbs. My take on raita might not be straight from the streets of Delhi, but wow, is it delicious! The coolness of the raita balances perfectly against the heat of the curry. Got a minute? Whip this up; it’s a game-changer. Basmati rice: Now, if the world of rice has ever betrayed you with a mushy outcome, let me share my no-fail way of making perfect basmati rice. Read about it below! Naan: Serving naan with your Pumpkin Curry? Make sure it’s warm. You can char it stovetop, pop it in a toaster oven, or give it a quick zap in the microwave. How, you ask? Let’s break it down: Warming Up That Naan Stovetop style: Hit both sides of the naan with some olive oil cooking spray. Now, “grill” it right over your open stovetop flame until it’s got those gorgeous char marks. Whip it off the flame and straight under a cozy tea towel. Microwave magic: Place the naan under a damp paper towel and microwave it briefly for 10-15 seconds. Once it’s out, swaddle it in that damp towel. Toaster tips: On the hunt for the perfect naan for your toaster? Look for mini naan – brands like Stonefire® have you covered. Nail That Basmati Rice Every Time! When it comes to laying a fluffy base for our hearty Pumpkin Curry, here’s my go-to method for basmati rice: Measure and wash: Pour out one cup of rice and give it a good wash in a fine-mesh sieve until the water below it the rice runs clear. Soak: Dump the washed rice into a bowl and cover it in water. Let it soak for about 5-10 minutes. Get the pot ready: Meanwhile, fill up a big pot with water and crank up the heat. Boil time: When your pot’s water is at a rolling boil, drain your soaked rice and toss it in. Cook and fluff: Keeping the heat steady, let the rice boil for 5-10 minutes (taste a grain to test for doneness), then drain and give it a gentle fluff with a fork. Just remember: This magic formula is tailor-made for basmati. Trying it with long grain, short grain, jasmine, or others might not give you the same results! STORAGE This Pumpkin Curry gets even better the next day as the flavors meld, so it’s great for meal prep or leftovers. Store in an airtight container in the fridge, and it should keep well for up to five days. More Pumpkin Recipes: Pumpkin Pasta with a crunchy topping Pumpkin Soup using canned pumpkin Healthy Pumpkin Cake made with cashews Pumpkin Cinnamon Roll Cookies with cream cheese frosting Pumpkin Spice Snack Mix with pretzels FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Pumpkin Curry 5 from 1 vote - Review this recipe Got pumpkin? Whip up this easy Pumpkin Curry – it's creamy and packed with bold flavors, all while leaning on pantry staples like canned pumpkin and chickpeas. Trust me, this dish is a game-changer when you need some hearty and deeply nourishing comfort food! SAVE TO RECIPE BOX Print Recipe Pumpkin Curry 5 from 1 vote - Review this recipe SAVE TO RECIPE BOX Print Recipe Got pumpkin? Whip up this easy Pumpkin Curry – it's creamy and packed with bold flavors, all while leaning on pantry staples like canned pumpkin and chickpeas. Trust me, this dish is a game-changer when you need some hearty and deeply nourishing comfort food! Course Dinner, Main Course, Vegetarian Cuisine Healthy, Vegan, Vegetarian Keyword Pumpkin Curry Prep Time 20 minutes minutes Cook Time 30 minutes minutes Total Time 50 minutes minutes Servings 6 Chelsea Lords Calories 482kcal Author Chelsea Lords Ingredients▢ 3 tablespoons coconut oil (or vegetable oil)▢ 1 large red onion, diced (1½ cups)▢ 2 large carrots, diced (1 cup)▢ 2 tablespoons minced garlic (5 cloves)▢ 1 tablespoon minced ginger▢ 1 can (13.5 oz) full-fat coconut milk (Note 1)▢ 1 can (15 oz) pumpkin (Note 2)▢ 2 cans (15.5 oz each) chickpeas, drained and rinsed▢ Serving Suggestions: ½cup finely chopped cilantro, 2 tbsp lime juice, cooked rice, warmed Naan, raita yogurt sauce (Note 3)Seasonings▢ 1 tablespoon yellow curry powder▢ 1½ teaspoon each: garam masala, paprika, ground coriander (Note 4)▢ 1 teaspoon each: ground cumin, turmeric▢ Optional: ⅛ teaspoon red pepper flakes▢ Fine sea salt and pepper InstructionsONION AND CARROT: In a large cast-iron pot over medium-high heat, heat the coconut oil. Add onions and carrots. Cook, stirring frequently, until translucent and tender, 8-11 minutes. Don't rush; they won't soften much further as the curry cooks. AROMATICS: Stir in garlic and ginger and cook for a minute. Add seasonings, including salt and pepper to preference (I add 1½ tsp salt and ½ tsp pepper). Stir and cook for another 1-2 minutes until fragrant.PUMPKIN AND CHICKPEAS: Pour in coconut milk, pumpkin puree, and chickpeas. Mix well. Bring to a simmer, then cover and reduce heat to low. Let it simmer for 15-20 minutes, stirring occasionally. It should thicken and be very fragrant. FINISHING: Remove from heat. Mix in cilantro and lime juice. Taste and adjust seasoning as necessary. Serve over rice with warmed naan on the side and a scoop of raita (optional). Video Recipe NotesNote 1: Coconut milk: Full-fat coconut milk is recommended for rich flavor and creamy texture. It also helps balance the dish's spiciness. Lite milk won't thicken the same. Note 2: Pumpkin: Ensure you're using canned pumpkin puree, not pumpkin pie filling-- which has added sugars and spices. Note 3: Serving suggestions: Warm the naan: Char the naan over the stovetop, warm it in the microwave, or toast naan minis. For a charred effect, lightly spray the naan with olive oil and grill on an open flame (medium heat) for about 10-15 seconds on each side. Optional raita yogurt sauce: For a cooling contrast, try this raita recipe: ½ cup full-fat Greek yogurt ½ cup finely chopped English cucumber (or Persian/salad cucumbers) 2 tablespoons each: fresh cilantro and green onions (or just cilantro) ¼ teaspoon each: ground cumin, ground coriander, fine sea salt Combine all ingredients in a small bowl and serve with the curry. Note 4: Garam masala: This spice blend can vary by brand in taste and heat. If you find your curry too sweet, consider adding more garam masala or red pepper flakes. If it's too spicy, try adding 1 to 1½ tsp white sugar. Nutrition FactsServing: 1serving | Calories: 482kcal | Carbohydrates: 54g | Protein: 16g | Fat: 25g | Sodium: 40mg | Fiber: 14g | Sugar: 11g We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.
Healthy Pumpkin Bread by Chelsea Lords Welcome Fall with our Healthy Pumpkin Bread! It’s nutritious without skimping on the classic flavors or mouthwatering textures! Looking for more pumpkin recipes? Check out Pumpkin Muffins, Pumpkin Cookies, or our favorite Pumpkin Cake.
