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YUMS & KISSES

Heidi Clark

Smoky Pumpkin Magic Bars

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Hey! How are you? I know. It’s been a bit since we last visited! My favorite proofreader endured major surgery. We’re back home now, thankfully! Life has been full of doctors’ appointments, prescription runs, and naps! Fun stuff! Seriously, let’s talk about something fun! Like Smoky Pumpkin Magic Bars! A classic bar cookie with a fun Fall twist! First, there is a thick, sweet, and spicy gingersnap cookie crust. Then, a layer of dark chocolate chips! A gooey and spicy pumpkin caramel mixture drenches the chips! Here’s where the smoky flavor comes in. Coarsely chop some smoked almonds and layer that over the pumpkin. And, just like the traditional magic bars, there’s a layer of toffee bits, butterscotch chips, and shredded sweet coconut!

a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Don’t be intimidated when you hear me talk about pumpkin caramel! All you have to do is mix pumpkin puree with half a can of sweetened condensed milk and some spices! When the bars bake, the heat of the oven makes the caramel for you!! Smoky Pumpkin Magic Bars are buttery, gooey, rich, chocolatey, sweet, spicy, and chewy. They tick all the boxes for bar cookie perfection! They are completely customizable, too! Don’t have gingersnaps? Use Vanilla Wafers or Oreos instead! Substitute white chocolate chips for the butterscotch chips! Keep the semi-sweet chocolate chips, toffee bits, and the smoked almonds, though! Please!

overhead view of nine squares of smoky pumpkin magic bars on a crinkled piece of brown kraft paper a small vintage serving knife rests in the upper left corner with a grey linen towel resting along the right side everything sits on a vintage dark wood board

I bake these in an 8×8-inch pan. I love how the bars are tall, gooey, and chewy! If you prefer a bit less of a gooey bar, feel free to bake these in a 9×13-inch pan. Keep in mind that the bake time may vary a bit with the thinner style.

close up view of a smoky pumpkin bar lying on a torn piece of brown kraft paper with a grey linen towel two forks and a blown out candle surrounding it

Pssst… The holidays are coming!

These are a great addition to your holiday baking list as well! You can totally make a couple of batches of these! Transfer the bars to an airtight container and freeze until it’s time to make cookie trays! Do you have a favorite cookie that is a must-make for the holidays? Leave a comment below and tell me what it is! I love to hear holiday baking traditions from people!

overhead view of several smoky pumpkin magic bars in a beige linen towel lined tray a small serving knife and chocolate chips along with a lit candle surround the tray

It seems that from mid-October until New Year’s Day goes by in a flash! I plan on stocking my freezer with several batches of these bars to get ready for the holidays! In fact, I have a stash of these right now! They’ve been a welcome treat after a week at the hospital! I’ve also been enjoying the Apple Spice Streusel Muffins! You know what they say ~ “An apple a day keeps the doctor away!”

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a stack of three magic bars on a piece of brown kraft paper with several more bars surrounding it with a grey linen towel and a lit candle in the background

Smoky Pumpkin Magic Bars

  • Author: Heidi Clark
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 9 large bars 1x
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Description

Smoky Pumpkin Magic Bars are a Fall update to a classic bar cookie! Full of shredded sweet coconut, pumpkin puree, smoked almonds, chocolate, butterscotch, toffee chips, and spices! It’s sure to become a family favorite!

Scale

Ingredients

2 + 1/2 cups gingersnap cookie crumbs

10 Tbsp butter, melted

14-ounce can sweetened condensed milk, divided

3/4 cup pumpkin puree {not pumpkin pie filling}

pinch of sea salt

1/2 tsp pumpkin pie spice

1 tsp ground cinnamon

1 cup smoked almonds, coarsely chopped

1 + 1/4 cups semi-sweet chocolate chips

1/2 cup butterscotch chips

3/4 cup toffee bits { I used Heath brand}

1 + 1/2 cups shredded sweetened coconut

Instructions

Preheat oven to 350°.  Line an 8 x 8 baking pan with foil.  Create a foil sling to easily remove the bars once baked and cooled.  Do so by tearing off a sheet of foil that is a couple of inches longer than needed. Press the foil into the pan leaving an overhang of foil over the sides.

Butter the foil and any exposed areas of the pan that may be peeking through.

Combine the gingersnap crumbs and melted butter.  Press into the bottom of the prepared pan.

Combine the pumpkin puree, HALF of the sweetened condensed milk, salt and spices.

Sprinkle the chocolate chips evenly on the crust

Pour the pumpkin mixture over the chocolate chips. Then, layer the smoked almonds, toffee bits, butterscotch chips, and lastly the coconut flakes on top.  Drizzle the remaining sweetened condensed milk evenly over the coconut.  Place the pan in the oven and bake for 30-40 minutes.  The edges will be golden brown. Remove from the oven and let cool completely.  When completely cool, grab the foil edges, and lift the bars out of the pan. Place on a cutting surface.  Cut into 9 large squares or the desired size.

recipe adapted from Bakers Royale

Notes

I purchased a 1-pound bag of gingersnap cookies and crushed all of them. The leftover crumbs I store in the freezer for future use. Or, you can bake a batch of Gingersnap Streusel Pumpkin Scones with the leftovers!

If you don’t have a food processor to pulverize the cookies into crumbs, no worries!  Put the cookies in a ziploc bag.  Use a rolling pin to crush the cookies into crumbs!

If you prefer a less gooey bar, bake these in a 9×13 baking pan. The bake time may vary with the larger pan.

  • Category: cookies
  • Method: bake
  • Cuisine: american

Keywords: smoky pumpkin magic bars

Apple Spice Streusel Muffins

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Yay! It’s official! Fall has arrived! Let’s celebrate by making a batch of Apple Spice Streusel muffins! I don’t make a ton of muffins or quick bread the other three seasons of the year. But, Fall arrives, and I break out the muffin pans! I love a kitchen counter loaded with baked goods! MMMHMM! I want them all! Streusel-topped. Drizzled with glaze. Loaded with apples! The Best! These muffins are rich and tender! Packed with juicy grated apples, sweet cinnamon, and nutmeg! And, because I love anything topped with an oat-studded crunchy streusel, I went there! And, THEN, I couldn’t resist a drizzle of lemon glaze! A little sweet and tangy lemon glaze never hurt anything!

a single muffin sits to the front of the picture on a piece of parchment paper with a fork a tray of apples sits in the right corner of the frame and a cooling rack filled with apple spice streusel muffins rests on the left side of the frame

We are lucky to have an awesome family-owned and operated fruit farm close to us. They carry a wide variety of traditional and heirloom varieties of apples. I love going there because they have baskets of each apple variety for sampling. There are baskets of Mollie’s Delicious, Zestar, Winesap, Elstar, Ginger Gold, Macintosh, Honeycrisp. There are so many varieties I can’t even name them all!

close up view of a black cooling rack with crinkled white parchment paper a batch of apple spice streusel muffins with white glaze drizzled over them

Why am I rambling about apples and fruit farms?

It’s a nudge! A nudge to tug on a cozy sweater, get in the car, roll the windows down. And, drive past vineyards of plump ripe grapes {smell the air! It’s the best!}. Visit a small-town apple or pumpkin festival! Munch on a bag of sweet and salty Kettle Korn! Have a spicy, hot cider! Visit a local fruit farm/orchard! Buy a giant bag of fresh and delicious apples! And, when you get home. Fire up the oven. Grate some of the apples, and mix up a batch of these Apple Spice Streusel Muffins! They are perfect for breakfast, brunch, or dessert {top with a scoop of creamy vanilla ice cream, of course!}!

overhead view of a white linen towel on a concrete counter with a black cooling rack a crinkled piece of white parchment paper with a flat vintage metal grater with a single apple spice streusel muffin on it a few muffins are scattered about the counter with a single green and red apple and a small white pitcher with a black rim filled with small cinnamon sticks

I’ll confess to you guys. Apple treats aren’t usually my first choice. But this streusel and glaze covered muffin? They have converted my pumpkin-loving tastebuds! What are your favorite apple treats? Leave a comment below to let me know! Happy Fall, Everybody!

XO~ Heidi

Looking for more Fall recipes? I gotcha covered!

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close up view of a black cooling rack with crinkled white parchment paper a batch of apple spice streusel muffins with white glaze drizzled over them

Apple Spice Streusel Muffins

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 muffins 1x
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Description

Apple Spice Streusel Muffins are loaded with juicy grated apples, sweet cinnamon, nutmeg, and rich brown sugar!  Then, topped with a sweet and crunchy sugar and oat streusel!  Finish with a perfectly balanced lemon glaze and breakfast is served.  Perfect as an addition to your next brunch, as well!  

Scale

Ingredients

For the Streusel:

6 Tbsp all-purpose flour

2 Tbsp light brown sugar

1/4 cup granulated sugar

1/8 tsp sea salt

1/4 tsp ground cinnamon

5 Tbsp regular rolled oats

4 Tbsp softened unsalted butter

1/8 tsp almond extract

For the Muffins:

2 cups of all-purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

1 tsp ground cinnamon

1/4 tsp ground nutmeg

1 stick of unsalted butter, melted and cooled

2 large eggs, at room temperature

1/2 cup full-fat sour cream, at room temperature

1/2 cup whole milk, at room temperature

1/2 tsp vanilla extract

1/2 tsp almond extract

3/4 cup packed light brown sugar

zest of one lemon

one packed cup of grated apple ~ Lay the grated apples on a piece of paper towel to absorb any excess moisture! { I used Macintosh!}

For the Glaze:

1 cup of powdered sugar, sifted

pinch of sea salt

1 Tbsp butter, melted

1 Tbsp. + 2 tsp. fresh lemon juice

Instructions

Preheat the oven to 350°.  Spritz a 12-cup muffin pan with cooking spray.  Put a cupcake liner into each well.  Set Aside.

Melt the butter for the muffin batter and set it aside.

Make the Streuesel: 

Combine the dry ingredients and add the softened butter.  Use your fingertips to pinch the ingredients together until pea-sized clumps form.  Drizzle the almond extract over the streusel.  Pinch a bit more to work it in. Set aside.

Make the Muffins:

In a medium-sized bowl whisk the flour, baking powder, baking soda, cinnamon, nutmeg, and sea salt.  Place the brown sugar and lemon zest in a stand mixer fitted with a paddle.  Mix for one minute.

Add the melted and cooled butter and mix for another minute. Scrape the bowl down. Add the eggs, sour cream, and extracts. Mix for one more minute.  Scrape the bowl again. Add the dry ingredients. Mix on low speed while drizzling in the whole milk.  Mix until just combined.  Remove the bowl from the stand mixer and fold in the grated apples. Divide the batter among the muffin cups.  Top each muffin with streusel.  Pat the streusel into the batter to make sure it doesn’t roll off during baking.

Bake for 25-30 minutes or until a toothpick inserted can be removed and has just a few moist crumbs clinging to it.  Remove the pan from the oven and place on a wire cooling rack.  Cool for 15 minutes in the pan and remove them from the pan.  While the muffins cool, make the glaze.

Combine all of the glaze ingredients and whisk until combined.  When the muffins are completely cool, dip a whisk into the glaze, and quickly flick your wrist back and forth to decorate the tops of the muffins. Enjoy!

Notes

Use your favorite apple for this recipe.  Just be sure it’s an apple variety suited for baking or cooking.  I recommend Macintosh, Granny Smith, Zestar or Winesap apples.

Mixing the brown sugar and lemon zest together releases the lemon oil from the zest and gives the apple muffins a “flavor-lift”!

Sifting the powdered sugar before making the glaze guarantees the finished glaze will be smooth and beautiful!

Don’t skip placing the grated apple on a paper towel to absorb the excess moisture!

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: applespicemuffins applestreuselmuffins apple muffins baking fallbaking applespicestreuselmuffins breakfast brunch cinnamonandspice

No- Boil Mac & Cheese with Broccoli and Bacon

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Is there anybody out there that doesn’t love a cozy, creamy, cheesy, hot bowl of macaroni and cheese?! This No-Boil Mac & Cheese with Broccoli and Bacon will have you falling even more in love with it! In the time it takes the oven to heat, you make a rich and velvety cream sauce loaded with cheddar cheese. Pour it over a pan full of uncooked pasta, broccoli florets, and chopped cooked bacon. Pop it in the oven, and 40 minutes later, dinner is served. While the mac & cheese bakes, pour yourself a glass of wine and relax!

overhead view of a large black cast iron skillet filled with macaroni and cheese with a vintage metal spoon dug into it the skillet rests on a beige linen towel with a few pieces of raw trumpet-shaped past scattered around it

Raise your hand if you hate having a pile of dishes to deal with after dinner! Yeah, me too! That’s why I love this recipe! You make the sauce in one pot, and bake the mac & cheese in another. And you’re done! No boiling the pasta. Then, drain the pasta. Then, make the sauce. And, by the time you’ve pulled the finished dish out of the oven the sink is overflowing with dishes! No, thanks! Dinner is a lengthy affair in our house. It takes us a good two hours to eat dinner. The last thing I want you or I to do after a relaxing meal is stand over a sink full of hot, soapy dishes and scrub them!

overhead view of some of the ingredients used to make No-Boil Mac & Cheese on a dark metal background there is a flat vintage cheese grater with a small chunk of cheddar cheese a small dark metal measuring cup filled with sour cream a few pats of butter stacked three high a crinkled brown paper bag filled with trumpet shaped raw pasta a glass measuring cup with milk some grains of salt and a black bowl filled with shredded cheddar cheese and a few broken pieces of pasta are scattered around the scene

Let’s talk about ingredients for a moment

Whatever you do, don’t use fat-free or reduced-fat ingredients to make No-Boil Mac & Cheese with Broccoli and Bacon. This recipe requires full-fat products to maintain that rich, creamy texture we all love in a stellar macaroni and cheese! If reduced-fat items are used, the final dish will be chalky, and clumpy.

If you prefer to use the traditional elbow macaroni or a similar size/shape noodle, you’ll save 10 minutes on the bake time. Crunched for time? Choose a small noodle! I prefer a thicker style of pasta. I used this. It provides a bit of a chewy texture to the baked mac & cheese. Some of the noodles pop- out above the layer of cheddar cheese while it’s baking and get a little crispy, too. How about you? Do you like the crispy bits of pasta and cheese that form? Or, do you prefer your mac & cheese soft and creamy, throughout?

overhead close-up view of a small black bowl filled with baked no-boil macaroni and cheese with broccoli and bacon garnished with chopped chives it rests on a flat vintage metal cheese grater with a black and white striped towel resting next to it and a scallop-edged metal bowl filled with chopped chives and a small wooden spoon rest in the upper right corner

If you’re feeling fancy and you want to dress your mac & cheese up, throw a handful of french fried onions on top during the last few minutes of the bake time. Extra chopped bacon is always a winner, as well. Or, my personal favorite, a few {or, a lot!} slices of pickled jalapeños! Thinly sliced chives or scallions are never a bad idea, either!

overhead view of two black bowls filled with mac and cheese garnished with chives a vintage metal fork rests in each bowl one of the bowls rests on a black plate with a flat metal vintage cheese grater and a small piece of crinkled white paper under it one piece of uncooked trumpet pasta rests to the left of the bowl a small scalloped edge metal bowl with chopped chives and a small wooden serving spoon is in the upper right corner and a black and white striped towel rests in the upper left corner

If you happen to have leftovers, they make a fantastic lunch the following day! If you make this recipe, leave a comment below and tell me how much you loved it! With the first official day of Fall approaching, you’ll want to keep this recipe handy. It’s the perfect dish to warm you up when the days get chilly! ~ XO, Heidi

Looking for something to serve with this dish? Here are some recommendations!

Chipotle Coleslaw

Triple Berry & Ancho Chile Sangria

German Chocolate Ice Cream Cake

Chewy Chocolate Chip Cookies

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overhead close-up view of a small black bowl filled with baked macaroni and cheese garnished with chopped chives it rests on a flat vintage metal cheese grater with a black and white striped towel resting next to it and a scallop-edged metal bowl filled with chopped chives and a small wooden spoon rest in the upper right corner

No- Boil Mac & Cheese with Broccoli and Bacon

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings 1x
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Description

 A velvety cheese sauce coats uncooked pasta, broccoli florets, and crispy bacon. While the oven heats up, you make the sauce! Pop the assembled dish in  the oven for 30-40 minutes to bake, and dinner is ready! With only two pans to wash, what’s not to love about this recipe?! 

Scale

Ingredients

3 slices cooked bacon, chopped 

3 Tbsp butter

2 Tbsp all-purpose flour

2 cups of whole milk

1 cup of water

1/4 cup of heavy cream

1 tsp sea salt

1 Tbsp dried minced onion

1/2 tsp garlic powder

1 tsp onion powder

1/2 tsp smoked paprika

1/4 tsp crushed red pepper flakes

1 tsp dijon mustard

1/2 cup full-fat sour cream

1 cup shredded cheddar cheese, for the sauce

3/4 cup shredded cheddar cheese, for topping before baking

2 cups chopped broccoli florets

7-ounces dry uncooked pasta {see notes}

minced chives, for garnish 

Instructions

Preheat the oven to 350°. Lightly butter a nine-inch cast iron skillet.  If you don’t have a skillet use a 8×11.5-inch baking dish.  Place the skillet or baking dish on a cookie sheet.  The skillet or dish will be very full and the cookie sheet will catch any drips!

Put the dry, uncooked pasta into the baking vessel. Place broccoli florets and bacon on top. Set aside.

Combine the salt, dried onion, and spices in a small ramekin.

Melt the butter in a medium-sized saucepan.  When butter is hot and just a tad bubbly, add the flour and whisk for one minute. Whisk in the milk, cream and water. Add the spice mixture and dijon mustard and whisk well. Over medium-high heat bring to a boil, while whisking constantly. Continue whisking constantly, and reduce the heat to medium-low. Simmer until slightly thickened, about 5 minutes. Add the sour cream and whisk until smooth.  Remove the pan from the heat and whisk in the one cup of grated cheddar, until smooth.  Pour the cheese sauce over the prepared baking vessel. Stir lightly to coat the ingredients with the sauce.  Sprinkle the remaining 3/4 cup of cheddar over the top.  Place the baking vessel in the oven {on the cookie tray}. If you use a thinner type of pasta such as elbow macaroni or rotini the skillet will bake between 25 and 30 minutes. If you use a thick, sturdy style of pasta such as rigatoni or trompetti the skillet will bake between 35 and 40 minutes.  The casserole will be bubbly, the pasta tender, and a few edges will be browned. Remove the casserole from the oven and let it rest for 5-10 minutes before serving. Garnish with minced chives just before serving, if desired.

Recipe adapted from Rachel Ray

 

Notes

I used Trompetti pasta for the mac & cheese. {not an affiliate link, just sharing what I love!}

I like a creamy style mac & cheese. If you prefer a tad drier mac & cheese use 8-ounces of dry pasta instead.

Do something nice for yourself while the No-Boil Mac & Cheese bakes.  You deserve it!!!

 

  • Category: Dinner
  • Method: Bake
  • Cuisine: American

Keywords: noboilmacandcheese macaroniandcheese broccoli bacon dinner quickandeasy

Chewy Chocolate Chip Cookies

by 1 Comment

You Guys!!! I am so excited to share this recipe for Chewy Chocolate Chip Cookies with you! If you are serious about chocolate chip cookies {and I know you are!} this is the ONLY recipe you’ll ever need! By using melted butter, instead of waiting for sticks of butter to soften, your tastebuds are in the express lane to CookieTown, USA! Have you ever made a batch of chocolate chip cookie dough and you got down to scooping the last few cookies? And, there are no chocolate chips in those last few cookies? So, you’re scrambling to open another bag of chips {if you have any left!}! This recipe is not like that one, my friends! With over two cups of chips in these babies, there will be no more “naked” cookies in your life!!

close up view of a small white plate with a stack of four gooey chocolate chip cookies on it the top cookie has a bite taken out of it and you can see the melty gooey chocolate

I mean, Hubba! Hubba!

Yoo-Hoo! Hello!? Yes, I’m here! Talking to you! I know!!! You can’t tear your eyes away from that stack of ooey, gooey, thick chocolate chip cookies, can you? Okay, I’ll give you a minute to admire them! When you’re done, I’ll be down below. Talking up a storm, about the deliciousness that is Chewy Chocolate Chip Cookies!

overhead view of a parchment lined cookie tray filled with balls of raw chocolate chip cookie dough

We now return to our regularly scheduled Chewy Chocolate Chip Cookie program!

Hi! Welcome Back! Here’s a napkin… You’re drooling! I am, too! How can we not? They’re beautiful, right?! Well, wait until you make your first batch and bite into one! Have you taken a bite out of a gooey chocolate treat and smiled? And your teeth are blacked out from the melty chocolate? These cookies are no different! Make sure you have a stack of napkins nearby to wipe your chocolate-smeared face!!

overhead view of ingredients used to make chewy chocolate chip cookies a white bowl if filled with flour with a wooden spoon in it a stick of butter on a gray plate a piece of brown kraft paper is covered with a heaping mound of dark chocolate chips a small white cup with light brown sugar with a small wooden handled spoon sticking out of it and a white linen cloth cradles farm fresh eggs that are brown speckled and blue in color

Let’s talk about ingredients for a minute!

  • You might be thinking, “why are we using bread flour in a cookie?” To be honest, I wanted to create a thick and chewy chocolate chip cookie. My cookies were coming out thin, crispy, and chewy. I mean, they weren’t bad by any means. They just weren’t the texture I wanted. Bread flour contains more protein than all-purpose flour. Therefore, it creates more gluten. And, gluten creates structure. The key to using bread flour in this recipe and not creating a tough cookie? Don’t overmix the dough! Overmixing creates an abundance of gluten which will create a tough cookie. Mix the dough just enough that the flour and chocolate chips are absorbed!
  • Remember the Gingersnap Streusel Pumpkin Scones with Lemon Glaze I shared with you last week? And, remember I promised that we would use that leftover instant vanilla pudding mix? I am a woman of my word! You’ll use more of it today! The pudding mix helps create the rich, chewy texture and also helps the cookies stay moist!
close up view of a chewy chocolate chip cookie studded with dark chocolate chips the cookie is thick

A quick lesson in proper flour and sugar measuring~

Stir the flour and sugar in their container to fluff it up. If the sugar is lumpy, use a fork to break down the lumps. Lightly spoon the dry ingredient into a measuring cup. Don’t dip the measuring cup into the container to fill it! Use a straight-edged knife or offset spatula to scrape the excess from the top of the cup to level it. That is all. You are now a pro when it comes to measuring!! {cue the theme song from “Rocky“}

close up view of a tray filled with chocolate chip cookies

Now go! Get into the kitchen and bake a batch of these Chewy Chocolate Chip Cookies. Share them with your family and friends. Or, bake a batch and freeze them just for you! Your secret is safe with me!

XO~ Heidi

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close up view of a tray filled with chocolate chip cookies

Chewy Chocolate Chip Cookies

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 20 minutes
  • Cook Time: 17 minutes
  • Total Time: one hour + 20 minutes
  • Yield: 42 cookies 1x
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Description

If you are serious about chocolate chip cookies this is the only recipe you need!  Made with melted butter so you can satisfy your cookie craving quickly!  This cookie is thick, chewy, and stuffed with two and a half(!) cups of chocolate chips!  You’re welcome!

Scale

Ingredients

2 sticks of butter, melted {see notes}

1/2 cup granulated sugar

1 packed cup light brown sugar

2 large eggs, at room temperature {see notes}

1 + 1/2 tsp vanilla extract

2 cups all-purpose flour

1/2 cup bread flour

2 Tbsp dry instant vanilla pudding mix {see notes}

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp sea salt

2 + 1/2 cups semi-sweet chocolate chips

Instructions

In a small saucepan, melt the butter over medium heat. When melted, remove the pan from the heat. Transfer the melted butter to a bowl to cool.

Preheat the oven to 350°.  Line cookie sheets with parchment paper. 

In a large bowl, whisk the dry ingredients together.

Into a large mixing bowl add the cooled melted butter and the sugars.  Beat on medium speed for one minute. Scrape the bowl down.  Add the eggs and vanilla extract. On medium speed, beat an additional minute. Scrape the bowl down. Add the dry ingredients. Mix on low speed until there are just a few traces of flour left in the dough. Stop the mixer and add the chocolate chips.  Mix on low speed until the flour and chips are fully incorporated. 

Using a 1-ounce scoop, portion 12 cookies per cookie sheet. Place each cookie sheet on the middle rack of the oven when baking. Halfway through the bake time, rotate the tray so the front faces the back for the remainder of the bake.

Bake the cookies for 12-15 minutes. The outer edges will be golden brown and set. There will be a few golden patches across the top of the cookies, as well. Remove the tray of cookies from the oven, placing the tray on a wire cooling rack. Proceed with baking the remainder of the cookies.

Store cookies in an airtight container for up to a week.

For longer storage, transfer completely cooled cookies to Ziploc bags and freeze for up to 3 months. 

Notes

Pop the bowl of melted butter into the freezer for a few minutes if it’s not completely cooled when you are ready to make the cookie dough.  Don’t let it solidify!

To bring the eggs to room temperature quickly, put the eggs in a small bowl and fill it with hot tap water. Let the eggs hang out in the water until you are ready to crack them.

Bake one sheet of cookies at a time. This ensures the cookies bake evenly!  Besides, if you only have 2 cookie sheets the first sheet used will have time to fully cool while the second sheet is in the oven!

Only use INSTANT vanilla pudding mix.  The cook and serve style will not work in this recipe!

  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: chocolatechipcookies cookies chocolatechip chewy chocolate chip cookies

Gingersnap Streusel Pumpkin Scones with Lemon Glaze

by 1 Comment

Scone? Muffin? Scuffin? I really wasn’t sure what to call these. These Gingersnap Streusel Pumpkin Scones with Lemon Glaze aren’t dry and crumbly like some of the scones I’ve had the misfortune of crossing paths with. And, the batter isn’t as liquidy {is that a word? I guess I’m gonna go with it.} as a muffin might be. In the end, I decided to classify this little sweet pumpkin spiced goodie as a scone. It’s rich, moist, perfectly spiced, dressed up with a crunchy gingersnap cookie and oat streusel. AND, drizzled with a perfectly balanced sweet/tangy lemon glaze. Oh, and one more thing! The secret to the richness of this scone? Heavy cream and dry instant vanilla pudding mix! These babies will stay fresh and moist for several days!

overhead view of 4 gingersnap streusel scones drizzled with lemon glaze in a zig zag pattern resting on a black wire cooling rack resting on a dark wooden board a glass measuring cup filled with extra glaze rests to the backside of the rack with a metal whisk resting in it

Another thing I love about these scones? The entire recipe is super simple! If you can stir, you can make these! Traditional scones require cutting or grating cold butter into the flour until perfectly sized buttery pebbles form. Traditional scones require a bit of kneading, patting the scone dough into a circle, and cutting with a knife. Then, after all of that, you better have a crowd of people waiting to “hoover” them up! Because, traditional scones do not stay fresh for long, friends! But, these Gingersnap Streusel Pumpkin Scones with Lemon Glaze? Well, if you keep them covered in an airtight container or under a glass cake dome they will stay fresh for several days! I even let the glaze harden and wrap them in plastic wrap for a portable mid-day treat! They are perfect with that 3 p.m. latte that calls to me every day!

overhead view of raw streusel topped scones on a parchment paper-lined cookie sheet ready to go in the oven a dark metal scoop filled with streusel topping rests on the sheet next to the scones

Here are the secrets to scone success!

  • Be sure the heavy cream, egg+eggyolk, and pumpkin purée are all super cold! I pop a can of pumpkin purée in the fridge overnight so it’s ready when I want to bake these! If the ingredients aren’t super cold the final scone will spread, be flat, and not fluffy and cute!
  • Make the streusel first so that it has time to harden and form little brown sugar and butter “nuggets”. If the streusel is hard when you remove it from the fridge, use the tines on a fork to break it up into pea-sized pieces.
  • Use Instant pudding mix. Don’t use the cook-and-serve style of dry pudding.
  • Use a high-quality heavy cream for this recipe! This isn’t an ad for Horizon organic heavy whipping cream. But, it is the brand I use for this recipe and, let me tell you, it’s fab!
  • Do Not skip the 10-minute freeze time of the scones. This step ensures the ingredients are super cold. Super Cold Ingredients + High Heat= Steam. And, steam creates a beautiful, fluffy, rich, moist, and soft scone!
overhead view of scones drizzled with white glaze on a round black wire cooling rack a single scone with crumbs surrounding it rests on a vintage wooden board with a beige linen towel running along side it

Fall is here! It’s the season of baking and cooking, again! What are you most excited to be baking/cooking this season? While you have the oven turned on, here are a few more recipes that you will want to try!

XO~Heidi

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overhead view of 4 gingersnap streusel scones drizzled with lemon glaze in a zig zag pattern resting on a black wire cooling rack resting on a dark wooden board a glass measuring cup filled with extra glaze rests to the backside of the rack with a metal whisk resting in it

Gingersnap Streusel Pumpkin Scones with Lemon Glaze

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 8 scones 1x
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Description

Ladies and Gentlemen!  Fire up your ovens!  Gingersnap Streusel Pumpkin Scones with Lemon Glaze NEED to be the first thing you make to kick off the official baking season!  They are rich, moist, and perfectly spiced! The secret to these moist scones? Heavy cream and dry instant vanilla pudding mix!

Scale

Ingredients

For the Streusel:

1 Tbsp granulated sugar

1/2 cup gingersnap cookie crumbs

1/3 cup rolled oats

2 Tbsp all-purpose flour

1/4 tsp cinnamon

1/8 tsp sea salt

4 Tbsp butter, melted

For the Scones:

2 cups all-purpose flour

1/2 cup packed light brown sugar

2 tsp pumpkin pie spice

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp sea salt

1 Tbsp dry instant vanilla pudding mix

1 cup COLD heavy cream

3/4 cup COLD pumpkin purée

1 COLD large egg

1 COLD large egg yolk

For the Glaze:

1 cup powdered sugar, sifted

pinch of sea salt

1 Tbsp butter, melted

1 Tbsp + 2 tsp fresh lemon juice

Instructions

For the Streusel:

Combine all of the streusel ingredients in a medium size bowl. Stir well and refrigerate while you prepare the scone batter.

For the Scones:

Preheat the oven to 425°. Line two cookie sheets with parchment paper. In a large mixing bowl, whisk together the dry ingredients. In a large measuring cup or bowl whisk together the wet ingredients until well combined. Add the wet ingredients to the dry ingredients.  Using a wire whisk, stir until the wet ingredients are fully incorporated into the dry.  Using a three-ounce metal ice cream scoop, portion out the batter onto the cookie sheets.  If you’re not sure how big your ice cream scoop is fill it with water and dump it into a measuring cup.  If your scoop is a little bigger or smaller just adjust the bake time for a few more or a few less minutes.

Take the streusel out of the refrigerator.  Use a fork to break up the streusel into small pebble-like pieces.  Sprinkle the streusel over each scone.  If some falls onto the baking sheet you can scoop it up and put it back on top of the scone!

Transfer the scone-filled cookie trays to the freezer for 10 minutes.  *Don’t skip this step!  Your scones will spread and not be fluffy if you do! After 10 minutes put the unbaked scones into the oven and bake for 18-20 minutes. Insert a toothpick into the center. If it’s clean when you remove it the scones are done!

Transfer the cookie sheets to a wire cooling rack and let the scones rest for 10-15 minutes.  After they’ve cooled a bit, transfer the scones to the cooling rack to cool completely before glazing.

To Make the Glaze:

In a medium-sized bowl combine the glaze ingredients. Using a wire whisk, stir until completely smooth.  To save your countertop from being a disaster when you glaze them, place a cookie tray under the scone-filled wire rack.  Dip the whisk into the glaze and use a quick flick of the wrist to drizzle it over the scones.

Notes

If you prefer a thick glaze that can be piped onto the scones, reduce the lemon juice to 1 Tbsp+1 tsp.

Be sure the heavy cream, pumpkin purée, and eggs are all super cold or else the scones will spread and not be fluffy!

Store leftover dry pudding mix in a glass jar.  It will keep for several months. We’ll be using it again! No worries!

  • Category: Breakfast
  • Method: Bake
  • Cuisine: American

Keywords: gingersnap streusel pumpkin scones lemon glaze

Beef and Bacon Chili

by 1 Comment

Hello to all my meat-loving friends out there! This Beef and Bacon Chili will be your go-to-dish during the crisp and cozy Fall evenings headed our way! It’s perfect for game day, too! Lean ground beef, smoky chopped bacon, and creamy kidney beans get cozy in a mildly spicy, yet, rich and thick tomato sauce!

overhead view of a wooden table with a beige linen runner in the center on the table there are two vintage metal spoons a sprig of cilantro a mini wooden spoon two black bowls one is filled with sour cream and the other is filled with grated white cheddar cheese a black vase filled with orange and red flowers rests in the upper left of the table

Are you all ready for Fall? {ha, that rhymes! #easilyentertained!} I love Fall! I hate what comes after it, though! So, we won’t go there! Jeff & I got married in October. {25th Anniversary coming up!} So, I can’t help but love it! What are your favorite things about Fall?

Some of my favorite things about Fall!

  • The first time I tug a long cozy sweater on! I love the warm hug I get!
  • The crunch that dried leaves make when I step on them!
  • New boots! Preferably with a chunky heel! { a girl can never have too many pairs!}
  • Making my Mom’s pumpkin pie! I make it with dark brown sugar and extra spices {no worries, the recipe will make an appearance! I promise!}
  • A crisp night, sitting by a crackling fire with our cat, Sangria, curled up on a fuzzy blanket in my lap!
  • Candles, candles, candles! I don’t love them if they smell sweet. If a candle has a hint of smoke or cedar, I probably own it!
  • A piping hot bowl of Beef & Bacon Chili while we watch a football game! Go Browns!
overhead view of a orange and black pot filled with Beef and Bacon Chili a black ladle rests in the pot the pot sits on a wooden table with a beige linen runner underneath it two vintage metal spoons rest to the right of the pot

Now, a note about this chili… I use Dutch-process cocoa. It has a rich flavor that I love! I did not test this using natural cocoa powder, such as Hershey’s. I know you’re probably asking yourself, cocoa powder? In chili? I know, I know! It seems totally weird. Trust me! Your chili will not taste like chocolate! It adds a smoky depth that compliments the ground beef!

Remember my Quick & Easy Enchilada Sauce?

Yep, that has cocoa powder, too!

a hand holding a vintage metal spoon just before it scoops chili out of a black stoneware mug surrounding it is another chili-filled mug a black bowl of grated white cheddar cheese a black bowl of sour cream a mini wooden spoon and a black vase of orange and black flowers

Beef and Bacon Chili is even better the next day! I make this on Saturday afternoon, and it’s ready for game time on Sunday! Are you looking for a quick and easy dish that you can whip up and freeze? You found it! I love having a batch of this in the freezer! It’s terrific for a hearty meal before a Friday night football game! Friends just stopped by? Defrost a portion of this chili and ladle it over crispy tortilla chips. Top it with shredded cheddar, pop it under the broiler, till bubbly. Voila! You’re in Snack City! Serve it with a batch of Triple Berry & Ancho Chile Sangria, and you’re the champion!

XO~Heidi

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overhead view of a wooden table with a beige linen runner in the center on the table there are two vintage metal spoons a sprig of cilantro a mini wooden spoon two black bowls one is filled with sour cream and the other is filled with grated white cheddar cheese a black vase filled with orange and red flowers rests in the upper left of the table

Beef and Bacon Chili

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 31 minutes
  • Total Time: 36 minutes
  • Yield: 4 servings 1x
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Description

Beef and Bacon Chili is for all you meat lovers out there! This chili is rich, thick, and satisfying! It’s filled with lean ground beef, chopped bacon, red kidney beans, and a slightly spicy tomato base! This bowl is sure to become a crisp Fall night favorite! Perfect for Game Day, too!

Scale

Ingredients

1 Tbsp extra virgin olive oil

1 pound lean ground beef

1 cup chopped yellow onion

1 cup chopped red bell pepper

2 cloves of garlic, minced

1 Tbsp Dutch process cocoa

1 packed Tbsp light brown sugar

1/2 tsp sea salt

2 tsp smoked paprika

1/4 tsp onion powder

1 tsp chipotle chili powder

2 tsp ancho chili powder

1/2 tsp dried oregano

1 tsp ground cumin

1/4 tsp ground coriander

1 Tbsp soy sauce

15 ounce can of tomato sauce

15 ounce can of red kidney beans, drained and rinsed

3 strips of cooked bacon, chopped

1 &1/2 cups water

1 Tbsp lime juice

Optional garnishes:

diced avocado

shredded cheddar cheese

toasted pumpkin seeds

chopped cilantro

sliced black olives

sour cream 

crushed tortilla chips {my fave are the Jalapeno & Lime from Late July! So good!}

Instructions

Combine the salt, brown sugar, cocoa, and spices in a small cup. Set aside. Measure the 1 Tablespoon of olive oil into a large stock pot or dutch oven and heat until hot over medium heat.  Add the ground beef and cook until almost all the pink color is gone.  Break the meat up with a wooden spoon to ensure even cooking.  When the meat is almost completely cooked through (about 8-10 minutes) add the veggies and garlic.  Cook until the veggies are tender (about 5-6 minutes longer). Add the spice mixture to the meat and veggies.  Stir to coat the meat mixture with the spices. Add the soy sauce, tomato sauce, kidney beans, water and chopped bacon to the pot, and stir well.  Cover the pan, and bring it to a simmer.  Simmer for 10 minutes, covered. Uncover the pan, and simmer an additional 5 minutes. Remove the pot from the heat, and stir in the lime juice.  Garnish with your choice of toppings. Scoop and enjoy!

Notes

Beef and Bacon Chili is a great make-ahead dish! It tastes even better made the day before serving! Also, it freezes well, for up to three months!

  • Category: Dinner
  • Method: Stove Top
  • Cuisine: Mexican

Keywords: beef bacon chili makeahead quickdinner gamedayfood beefandbaconchili

Pumpkin & Spice Granola

by 1 Comment

Here we are. I feel like the world wants to launch into a pumpkin palooza as soon as Labor Day is over. My tastebuds weren’t quite ready for all that’s fall. Until I tested this recipe and the switch was flipped! The day I tested Pumpkin & Spice Granola was one of our cooler, rainy days here in Ohio. The clouds are dark and rolling across the sky. A drizzle of gray rain mists the landscape. Elton John is crooning “Benny & The Jets” {don’t you love that song!!??}. Our black cat, Cabernet, is snuggled in her fuzzy blanket-lined bed taking a peaceful nap. I light a cedar & smoke- scented candle and turn on the oven.

overhead view of a parchment paper lined cookie sheet filled with baked pumpkin & spice granola with whole walnuts, pumpkin seeds, and dried cranberries scattered over it a vintage metal spoon with a few flakes of granola rest in the bottom left corner of the tray a small vintage metal container filled with dried cranberries rest in the upper right corner of the tray the tray is resting on a beige linen cloth that rests on a vintage wooden board a ripe pear with a leaf rests in the upper left side of the frame resting on the linen

There is a coziness to fall baking that I adore! The sweet scent of cinnamon, ginger, nutmeg, and cloves filling the house. I’ve missed the flavors of rich pumpkin purée, the juicy, tenderness of a baked sweet apple, the subtle smokiness of maple syrup and brown sugar. The sifter is brought out of the cupboard. The rolling pins are lined up ready for the pastry dough they will roll. I stock the freezer with packages of yeast for the morning I wake up, and nothing but a soft, fluffy, gooey cinnamon roll will do.

overhead view of ingredients lying on a sheet of brown kraft paper on a vintage wooden board a vintage metal scoop rests on a light blue linen towel with a few flakes of oatmeal a large patch of loose oats is surrounded by a small round metal container of pumpkin purée a metal container of cinnamon sticks and pumpkin seeds with a vintage spoon filled with ground cinnamon a small glass jar of maple syrup and a scattering of whole walnuts

While granola is the opposite end of the spectrum from the aforementioned cinnamon roll, it is just what we need to ease back into the rituals of fall. After a summer filled with rich, creamy ice cream and ice cream cake, I crave something for breakfast with crunchy walnuts and creamy pumpkin purée. I want pumpkin pie! But, as I hinted, the ice cream treats have taken their toll, and I need something just a tad healthier! To keep my pumpkin-pie-loving-heart happy and healthy, I created Pumpkin & Spice Granola!

overhead view of a speckled white coffee cup resting on its side with pumpkin & spice granola spilling onto a vintage wooden board a fresh pear stands upright next to the cup and a vintage metal spoon with a walnut resting in it is in the top right of the frame a beige linen cloth rests in the bottom right corner

Ladies and Gentlemen…Start your ovens!

If you’ve never made granola at home, now is the time to start! I promise once you make your very own batch, you’ll be hooked! If you consider yourself a novice in the kitchen, Pumpkin & Spice Granola is the perfect recipe to start practicing your cooking skills! It’s is simple as measuring, {and you don’t have to perfect with the measurements like baking a cookie or cake requires!}stirring, dumping the contents of the bowls onto different cookie sheets and baking the pumpkin coated oats until they are crunchy. The key to the granola becoming crunchy is to divide the mixture between two parchment-lined cookie sheets. Spread the pumpkin and maple syrup coated oats into a thin layer. Stir the mixture every ten minutes during the baking time and voila! Bask in the crunchy pumpkin glory you just created!

overhead view of a glass jar filled with granola resting on its side with granola spilling out of it the jar is decorated with a strip of brown kraft paper around the jar with twine wrapped around it several times with a dried bay leaf and a cinnamon stick a small white speckled coffee mug filled with granola rests next to the jar a fresh pear rests in the top of the frame with a vintage metal spoon with a walnut on it a beige linen towel rests in the bottom right corner of the fram

If you are pumpkin fiend in the fall, check out my Pinterest account. I have a board called Pumpkin Yums filled with tons of Pumpkin treats from some of my favorite food bloggers! While you are there, you can follow me if you like! And, if you are not yet a subscriber of the Yums & Kisses newsletter, you can subscribe at the bottom of this page! I would love to have you as part of the family!

As a side note~

I just want to mention that my posts may be a bit sporadic over the next several weeks. I have a family member who is going to be having major surgery this month, so I may not be able to post as frequently as I have been. My goal is at least two posts a week. I’ll be honest, it’s been a bit of a challenge lately. I’m not complaining just explaining. Between doctors visits, pre-surgery procedures and just wanting to spend as much time with the said person as I can, my time for the blog is limited.{I’m writing this post at the hospital, in fact} I’m not going anywhere, I just may not be here, as often as I have been for a few weeks. This blog is my baby! I love it, and I love that you let me visit with you every week! Thank you, sweet friends!

XO~ Heidi

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overhead view of a speckled white coffee cup resting on its side with pumpkin & spice granola spilling onto a vintage wooden board a fresh pear stands upright next to the cup and a vintage metal spoon with a walnut resting in it is in the top right of the frame a beige linen cloth rests in the bottom right corner

Pumpkin & Spice Granola

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Total Time: 55 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

Pumpkin & Spice Granola is a cozy way to start the day! Whole grain oats are combined with warm cinnamon, rich walnuts, crunchy pumpkin seeds, creamy pumpkin purée, and real maple syrup! The perfect not-too-sweet way to start the day! 

Scale

Ingredients

4 c. rolled oats {regular, not quick-cooking}

2 Tbsp. granulated sugar

1 tsp. sea salt

1 cup walnuts, whole or chopped

1/2 cup pumpkin seeds

1 1/2 tsp ground cinnamon

2/3 c. maple syrup {the real stuff, please!}

4 Tbsp. butter

2/3 c. pumpkin purée {not pumpkin pie filling}

1 tsp. vanilla extract

optional add-ins:

dried cranberries

mini chocolate chips

chopped dried figs

Instructions

Preheat the oven to 325°.  Line two cookie sheets with parchment paper.

In a large mixing bowl, combine the oats, sugar, salt, walnuts, pumpkin seeds, and cinnamon.

In a small saucepan, over medium heat, melt the butter.  Add the maple syrup,  pumpkin puree, and vanilla extract. Whisk to combine. Pour the pumpkin mixture over the oats, and stir until the oats are coated thoroughly.  Divide the oats evenly between the two cookie sheets.  Spread the pumpkin-coated oats into a thin layer. 

Place the uncooked granola in the oven for 40-50 minutes. Stir the oats every 10 minutes during the bake time so the granola dries evenly.  When the granola feels almost completely dry, and firm, it’s done!  The granola will get crunchy as it cools.

When the granola is completely cool, sprinkle the optional add-ins over the trays.  Transfer the granola to a large glass storage jar. The granola will stay fresh for two weeks {if it lasts that long!}

Notes

I love the walnuts left whole for this recipe but, if you prefer chopped nuts that’s cool too!

Please don’t use artificially flavored pancake syrup! Your tastebuds will thank you, if you splurge for the real thing!

 

  • Category: breakfast
  • Method: baked
  • Cuisine: american

Keywords: pumpkin spice granola breakfast snacks

Buffalo Ranch Chex Mix

by 1 Comment

We’re almost there! The official kickoff to football season! Yes, we yell at the refs and throw snacks at the TV in our house on Sunday nights! That is until Buffalo Ranch Chex Mix entered our lives, and we decided to eat the snacks is actually better than sweeping them off the floor! This Chex Mix is salty, crispy, crunchy, zesty and just plain mmm mmm good! Bugles {the snack, not the horn, silly!}, broken instant ramen noodles, Cheez-Its, Corn Chex, and Cheerios are bathed in a combination of melted butter, Frank’s Red Hot Sauce, onion powder, and dry ranch dressing mix. Then off to the oven, with all this goodness! Toss in some Garlic Rye Chips after the mix is cool and let the games begin!!

overhead view of a parchment paper lined cookie sheet filled with baked Buffalo Ranch Chex Mix a large white bowl filled with the snack mix rests to the left of the cookie sheet along with a few pieces of the mix that overflowed out of the bowl onto the marble counter they rest on

We now pause for this public service announcement~

Please, please, please! Whatever you do, DON’T use long-cooking ramen noodles in this recipe! Chances are you would break a tooth and would no longer be my fan! I don’t want that! That would be No Bueno! Buy the little cellophane-wrapped squares of instant ramen noodles found by the cup-o-soup packages at your local grocery store. They cost about 25 pennies and are a fantastic addition to this snack mix! Buffalo Ranch Chex Mix is not the same without them! Jeff and I argue about who has more noodle pieces in their bowl! I have now resorted to counting out the noodle pieces so that each of our bowls has the same amount. Two for Jeff, five for Heidi. SHHHH, don’t tell! But, I bury my noodle pieces under the Cheez-Its. They are big enough that they cover them quite nicely!! Hee Hee! Feel free to use that move in your own home!

overhead view of the ingredients used to make Buffalo Ranch Chex Mix a small black bowl filled with Cheerios rests in the middle while cheez-its crackers broken ramen noodles bugles corn chex and garlic rye chips surround the bowl
close up view of a white bowl with a pig embossed on the front of it filled with Chex Mix a broken ramen noodle and some chex cereal from the mix lies on the counter to the front of the bowl a small white ramekin filled with snack mix sits in the forward left corner and a white linen towel rests on the right side of the large bowl

The ingredients for the mix are easily found in the grocery store. You can find the Garlic Rye Chips at Wal-Mart in the chip aisle by the specialty snack chips. I buy a couple of bags when I see them because once football season starts, it’s hit-or-miss if they are in stock. The Bugles are found in the same area of the chip aisle.

overhead view of a large and two small round bowls filled with Buffalo Ranch Chex Mix a few pieces of snack mix lay on the marble counter next to the bowls along with a white linen towel

Whether you make this for your Labor Day Weekend festivities or watching your favorite football team, remember, ramen noodle pieces in the bottom of your bowl and Cheez-Its to cover them up! A cold glass of Watermelon Elderflower Sangria is a must, as well!

Want to receive my recipes directly to your inbox? Subscribe at the bottom of the page! You’ll never miss another Yums & Kisses recipe, again! Also, follow me on Pinterest!

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overhead view of a large and two small round bowls filled with Buffalo Ranch Chex Mix a few pieces of snack mix lay on the marble counter next to the bowls along with a white linen towel

Buffalo Ranch Chex Mix

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes
  • Yield: 24 servings 1x
Print Recipe

Description

Buffalo Ranch Chex Mix is the must-make recipe for your next game day gathering! Corn Chex, broken ramen noodles, Cheerios, Cheez-Its, Bugles, and garlic rye chips are tossed with a buttery hot sauce and dry ranch dressing mix before baking. It comes out of the oven, crispy, crunchy, and salty! Everything that pairs well with an icy cold beer, sangria and friends!

Scale

Ingredients

3–3oz packages INSTANT ramen noodles, broken into pieces

1 cup Cheez-Its

3 cups Bugles

4 1/2 cups Corn Chex

3 cups Cheerios 

1–2 cups Garlic Rye Chips

12 Tbsp butter, melted { 1 full + 1/2 a stick of butter=12 Tablespoons}

5 Tbsp Frank’s Red Hot Sauce

3 Tbsp dry Ranch Dressing Mix {a 1 oz. package of Hidden Valley Ranch Dressing mix = 3 Tablespoons}

1 1/2 tsp onion powder

sea salt, for sprinkling over the snack mix before baking, if desired

Instructions

Preheat the oven to 250°

Line 2 large cookie sheets with parchment paper

Unwrap the ramen noodles.  The noodles look like a sheet that is folded in half. Seperate the halves and break each half into pieces. Divide the noodles, Chex, Cheez-Its, Cheerios, and Bugles between two large mixing bowls. Place the butter and hot sauce in a small saucepan. Place the pan over medium heat until the butter is melted. Remove the pan from the heat and add the dry ranch dressing mix. Whisk until smooth.  Drizzle the melted butter mixture evenly over the contents of the two bowls. Use a rubber spatula to toss and coat the Chex mix evenly with the butter.

Dump the contents of each bowl onto a lined cookie sheet. Sprinkle each tray with a pinch of sea salt, if desired.

Place the trays in the oven and bake the mix for one hour.  Stir the mix every fifteen minutes to help it bake evenly. When the Chex mix is dry to the touch and crunchy feeling, it’s done!  Remove the trays from the oven and transfer to a wire cooling rack.  When completely cool sprinkle 1-2 cups of Garlic Rye Chips over the mix. Use your hands to toss and re-distribute the ingredients.  Transfer to a glass storage jar.

Buffalo Ranch Chex Mix will keep for 2 weeks sealed in a glass storage container.

 

Notes

Touch the ramen noodles with the tip of your finger when testing the mix for doneness.  The ramen noodles will likely be the last ingredients to be dry to the touch.  If any bit of the noodle still feels a bit squishy the mix needs to bake longer.

  • Category: snacks
  • Method: baked
  • Cuisine: american

Keywords: buffalo ranch chex mix

2019 Labor Day Recipe Round-Up!

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The 2019 Labor Day Recipe Round-Up! What?!?! Wait! Woah! How did we get here already, friends? How is it already Labor Day weekend coming up? Where did summer go? I’m not ready to shove my flip-flops to the back of the closet yet! We’re going to embrace every last golden sunshine-filled warm weather day we have left! Here are all the recipes you’ll need for the final blowout of the summer!

Close up view of a hand holding a sugar cone topped with two scoops of blueberry & oatmeal creme pie ice cream

Let’s start with dessert!

Because life is short, let’s eat dessert first! Dessert is a must for any summer gathering! And ice cream is always a hit! Dessert is the last thing we eat at a meal, and it’s the first thing we remember. Right? When the treats are this good, the answer is YES!

stack of 3 white plates with a crostini topped with herb flecked goat cheese and a black berry with a honey dipper drizzling honey over it. A square white plate with 6 crostini sets in the background. A small round dish of blackberries also sits in the background

If you have friends over for appetizers and drinks…

For a casual holiday weekend get-together, there is nothing like putting out a spread of appetizers and drinks. Put out a variety of salty, creamy, crunchy appetizers and a few pitchers of icy, cold sangria, and you’re done! Your guests can help themselves, and you can relax and enjoy your own party!

To Munch On~Blackberry & Herbed Goat Cheese Crostini with Homemade Hot Honey ~ I can’t even tell you how in love with this I am!

The Best Homemade Onion Dip~{fyi~ this is also fantastic on a thick juicy cheeseburger!}

Sour Cream & Onion Hummus ~served with pita chips and fresh veggies. That’s the way to do it!

rose-colored sangria being poured out of glass carafe into a tall collins glass filled with watermelon balls and sliced strawberries a few halved strawberries and mint sprigs surround the glass with two collins glasses filled with skewers of watermelon balls sit in the background

To Guzzle! I mean, Sip!~

  • Triple Berry & Ancho Chile Sangria~ Your daily serving of fruit never tasted so good! Blackberries, blueberries, and strawberries get drunk in a pool of fruity Rioja red wine and Ancho Chile Liqueur!
  • Watermelon Elderflower Sangria~ this beauty gets tons of views on my Pinterest account! With its beautiful rosy color, I’m not surprised! Juicy strawberry slices and watermelon balls become BFF’s with floral elderflower liqueur and citrusy Pinot Grigio. This will be the recipe you’ll need to double or even triple!
picture of two hands holding a black bowl filled with buffalo chicken pasta salad that is nestled in a white linen towel

Because every BBQ needs yummy side dishes!

What is a summer cookout without side dishes? It would be like Christmas without presents! A beautiful celebration but not near as fun! All of these side dishes are easy to make and are even better if you make them in advance! Perfect!

  • Buffalo Chicken Pasta Salad~ it’s creamy and has a bit of a tangy zip thanks to Frank’s Red Hot Sauce!
  • Summer Herb & Veggie Quinoa Salad with Lemon-Ginger Vinaigrette~ because sometimes you don’t want a mayo-based salad at a BBQ. This lovely dish is a great way to use up all those late summer veggies and herbs out of the garden!
  • Chipotle Coleslaw~ This isn’t a boring slaw! Its smoky flavor is thanks to minced chipotle peppers and smoked paprika. You’ll find yourself piling this onto grilled hot dogs and cheeseburgers. I guarantee it!
overhead view of ears of fresh sweet corn tomatoes red yellow and orange bell pepper cilantro springs chives and a small jar of fresh basil

Thanks so much for stopping by to visit today! I know your tastebuds will be very happy this weekend! It was a lot of fun for me to create this 2019 Labor Day Recipe Round-Up for you! Here’s to celebrating many more holidays together!

If you would like to receive my newsletter every time I post a new recipe, sign up via the subscribe box at the bottom of the page! You can follow me on Pinterest as well!

German Chocolate Ice Cream Cake

by 1 Comment

Where do I even start with this German Chocolate Ice Cream Cake?! I mean, look at it! Hubba Hubba! I don’t even need a fork! No, thanks! I’ll just pick the slab up with both hands and devour it in huge bites. Pardon my chocolate-smeared face but, I’m in the middle of something here! I’m a sucker for German Chocolate Cake, but this cake takes my love to a different level! The chocolate cake by itself is rich and moist! But, I HAD to add a layer of fudgy ganache! And cake without ice cream is like toast without butter. Then there’s the frosting! Sweet caramelly coconut frosting studded with bits of pecans. It’s swoon-worthy and worth every calorie! Yours, mine and everyone else’s ice cream cake dreams just came true!

straight on view of the layers of german chocolate cake there is a layer of chocolate cake a layer of ganache a layer of vanilla ice cream and a layer of coconut pecan frosting and a drizzle of ganache on top

If you are entertaining at home during the weekend, this beauty is the dessert you must make! I can’t think of a more delicious way to close out the summer season! I’m sure this isn’t the last ice cream treat I’ll share here on Yums & Kisses, but it will be the last one for a while!

chocolate ganache being poured onto a chocolate cake in a square metal pan the pan rests on a wide wooden board with a white flour sack towel in the background

Let’s go over the steps to creating this German Chocolate Ice Cream Cake!

  • Bake the cake~ let it cool out of the pan
  • Freeze cake in the pan
  • Make the ganache
  • Pour ganache over the frozen cake
  • Freeze the ganache topped cake
  • Spread softened vanilla ice cream over the ganache layer
  • Freeze the cake until ice cream is completely frozen
  • Spread coconut-pecan frosting over the ice cream
  • Freeze the cake until frosting is firm
  • Make the second batch of ganache
  • Using a wire whisk drizzle the ganache over the cake Jackson Pollack style
  • Freeze the cake until completely frozen, uncovered!
  • Wrap the cake pan in a hot dish towel to loosen it from the pan, lift and transfer the cake to a large cookie sheet
  • Slice
  • Serve
  • Go back for seconds and thirds
a ganache covered cake in a metal pan topped with three scoops of vanilla ice cream a wooden handled ice cream scoop filled with vanilla ice cream rests to the right of the pan and a tub of vanilla ice cream with a white linen towel laying next to it rests in the background

The recipe seems complicated, but it really isn’t. The most time-consuming part is the freezing of the layers during the assembly process. If you are planning on serving this on, let’s say Saturday, then you’ll want to make and assemble the cake on Friday. That way the cake is nice and solid and won’t give you any trouble removing it from the pan or slicing it.

german chocolate ice cream cake being drizzled with ganache from a wire whisk

Have you ever decorated a cake with ganache and a whisk? No? Oh my friend, once you do this, there’s no going back! It’s so fun! You’ll be drizzling ganache on brownies, muffins, scones, pizza! Gotcha! Maybe you won’t be drizzling pizza with abandon, but I bet every sweet thing you make will benefit from a little ganache swizzle! Dip a wire whisk in a measuring cup or pan filled with ganache and flick your wrist back and forth letting the ganache land where it may!

over head view of the german chocolate ice cream cake with a heavy drizzle of chocolate ganache decorating the top a slice of ice cream cake rests on its side in front of the cake exposing a view of all its layers a metal serving utensil rests next to the cake

Now, get in the kitchen and start baking the cake for this German Chocolate Ice Cream Cake!

Other Dessert Recipes from Yums & Kisses that you’ll love!

overhead view of two plates with a light blue flower pattern holding a slice of ice cream cake each a vintage metal dessert fork rests on each plate a black cup of coffee peeks in on the upper left corner

If you enjoyed this recipe, I would love it if you would share it with your friends and family! Follow me on Pinterest, or you can subscribe at the bottom of the page!

XO~ Heidi

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straight on view of the layers of german chocolate cake there is a layer of chocolate cake a layer of ganache a layer of vanilla ice cream and a layer of coconut pecan frosting and a drizzle of ganache on top

German Chocolate Ice Cream Cake

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 6 hours
  • Cook Time: 32 minutes
  • Total Time: 6 hours 32 minutes
  • Yield: 16 servings 1x
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Description

German Chocolate Ice Cream Cake!  A must-make for any gathering!  Layers of rich chocolate cake, fudgy ganache, creamy vanilla ice cream, and sweet coconut pecan frosting create this decadent but easy dessert!

Scale

Ingredients

For the Cake:

1 cup all-purpose flour

1/4 cup dutch-process cocoa powder

1/4 tsp baking soda

1/2 tsp baking powder

1/2 tsp espresso powder

1/4 tsp sea salt

1 large egg + 1 large egg yolk, at room temperature

3/4 cup sugar

1/4 cup + 1 Tbsp vegetable oil

1/2 cup whole milk, at room temperature

1/2 tsp vanilla extract

For the Ganache:

4 ounces dark chocolate baking bar ( I used Ghiradelli brand), chopped

1/2 cup heavy whipping cream

1.5 Quart tub of vanilla ice cream (I used Blue Bunny Brand)

One tub of ready-to-eat Coconut Pecan Frosting 

For the Chocolate Drizzle:

2 ounces dark chocolate baking bar, chopped

1/4 cup heavy whipping cream

Instructions

Preheat oven to 350°. Lightly grease an 8″ square metal baking pan. Line the pan with two pieces of narrow parchment paper that are long enough to create handles.  You’ll need the handles later to lift the cake out of the pan. One sheet of parchment should run north to south and the other will overlap going east to west. The parchment should cover a good bit of the bottom and sides of the pan, if there are any areas of the pan not covered by the parchment it will be okay because the pan is greased.

Sift the flour, baking powder, baking soda, and espresso powder together over a large bowl.  Whisk in the sea salt. 

Using a stand mixer, beat the whole egg + the egg yolk with the sugar, on medium speed, until pale yellow and thick.  This step takes 2-3 minutes. With the mixer on, slowly add in the oil.  Then, slowly add in the milk and vanilla extract. Turn the mixer off and scrape down the bowl.  Add the sifted flour/cocoa mixture all at once and mix on low speed until the batter is smooth.  The batter will be runny.  Pour the batter into the prepared baking pan. Place the pan in the oven and bake 27-32 minutes.  Test the cake for doneness by inserting a toothpick into the center of the cake.  When the toothpick is clean, the cake is done.  Remove the cake from the oven and place on a wire cooling rack.  Let the cake cool for 20 minutes and use the parchment paper handles to pull the cake up and out of the pan. Don’t remove the parchment paper from the cake!  The cake is going back into the pan to build the ganache, ice cream, and frosting layer.  Wash the baking pan.  When the cake is completely cool, lower the parchment-lined cake back into the pan.  Cover the pan with plastic wrap and freeze the cake until firm.  It takes a few hours for the cake to freeze.

To make the Ganache:

In a small saucepan, bring the 1/2 cup heavy whipping cream to a simmer.  When the cream is steaming hot, remove the pan from the stovetop.  Add the chopped dark chocolate and let them sit together for a minute.  This will ensure the chocolate fully melts!  Whisk the hot cream and chocolate together until smooth and glossy.

Remove the cake from the freezer and pour the ganache onto the cake.  Use an offset spatula to smooth the ganache across the cake in an even layer. Place the cake back in the freezer (uncovered!). Let the ganache firm up completely in the freezer.  This takes about 45 minutes.  

Remove the vanilla ice cream from the freezer about 10-15 minutes before you scoop it onto the cake.  The ice cream needs to be a bit soft to “frost” the ganache layer.  When the ice cream has softened a bit, remove the cake from the freezer. Scoop 3/4 of the tub of ice cream onto the cake.  Use a large offset spatula to spread and smooth the ice cream over the ganache layer. Return the pan to the freezer, until the vanilla ice cream is completely frozen again.  Freeze for at least 2 hours.  

Remove the cake from the freezer when frozen solid.  Stir the tub of coconut pecan frosting.  Spoon the contents of the frosting tub onto the cake and, use an offset spatula to spread and smooth the frosting over the top.  Return the cake to the freezer (uncovered!), for 1-2 hours  

Make the ganache for the chocolate drizzle as directed above.

Remove the cake from the freezer.  Dip a wire whisk into the ganache and using a quick back-and-forth motion decorate the top of the cake, as desired.

Return the cake to the freezer for 20 minutes.

When ready to serve the cake:

Remove the cake from the freezer.  Run a dish towel under hot water (careful, don’t make it so hot you burn yourself!).  Wring the excess water from the towel and lay it on the kitchen counter.  Place the cake pan on top of the hot towel and use your hands to hold the towel against the sides of the pan.  Let the hot towel work it’s magic!  The heated towel is going to help loosen the frozen cake from the pan!  Grab the parchment paper handles and pull the cake up and out of the pan.  Place the parchment-lined cake onto a cookie sheet.  To cut the slices, dip a sharp knife into a cup of hot water and dry the knife.  Slice the cake into desired sizes and enjoy!  

You can cover any leftover cake directly on the cookie sheet with plastic wrap, to store. Or, use the parchment paper handles to transfer the cake back to the cake pan. Cover the cake and freeze.

Notes

I recommend making this cake the day before you are planning to serve it. The recipe is simple but it does involve time to let the various layers of the cake firm up in the freezer!

  • Category: dessert
  • Method: baking
  • Cuisine: american

Keywords: ice cream cake german chocolate

Fresh Tomato & Mozzarella Tartine with Herb Mayo

by 1 Comment

In my book, there is nothing better than a fresh-from-the-garden juicy tomato! Warm from the sunshine and practically falling off the vine it’s so ripe. Jeff & I anxiously await the first tomatoes we pick from our garden every summer. Every time Jeff mows the grass he takes a little break and I always catch him sneaking into the garden to pick handfuls of cherry tomatoes. Literally handfuls! Therefore, my recipes must use the larger tomato varieties we have growing. Not that I’m complaining! This Fresh Tomato & Mozzarella Tartine with Herb Mayo has been my lunch every day for the past week. I’m in love! Crunchy toasted sourdough bread, juicy slices of tomato, fresh mozzarella with garlic, lemon zest and basil-flecked mayo. Yes, please!

overhead view of two light blue plates filled with Fresh Tomato & Mozzarella Tartines with Herb Mayo and wavy potato chips a small dish of flakes sea salt rests next to the plates along with a vase of various flowers

What is Tartine?

A Tartine is really just a fancy French name for an open-faced sandwich with some type of spread on it. This tartine is made with no ordinary spread though, friends! Why just have mayonnaise on a sandwich when you can load it up with minced garlic, fresh lemon zest, smoked paprika, and sliced basil leaves! I’m not going to try to B.S. anybody but I tried to do a little video for you guys to demonstrate how to chiffonade basil ( aka thinly slice basil) but my videography skills really suck! I’m barely able to photograph the food let alone create a video! So thanks to my friends at Saveur Magazine, who are amazing at food photography and videography, here is a lovely link that demonstrates chiffonading basil. If you are interested!

overhead view of a slice of toasted bread spread with herb mayo a few slices of tomato and a slice of fresh mozzarella along with a sprig of fresh basil rest on the edge of the plate a fork and knife rest to the left of the plate

The thing I love the most about this Fresh Tomato & Mozzarella Tartine with Herb Mayo? I mean, besides it being completely delicious!! I only have to use the toaster! No oven or stovetop heating the house up to an even more unbearable temperature! It’s been so freakin’ hot and we don’t have air conditioning! If the temperature is above 72° my oven doesn’t get turned on! How about you? What do you like to make to beat the heat?

a toasted slice of bread topped with herb-flecked mayonnaise fresh mozzarella slices and tomato slices with tiny basil leaves dotting the top sit on a small light blue plate a small white ramekin of herb mayo with a small spoon rests next to the plate and a vase of various flowers and basil sprigs rest to the left of the plate

Some other Yums & Kisses recipes that would be lovely paired with the Tartines:

Watermelon Elderflower Sangria

Chipotle Coleslaw

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

Thanks for taking the time to hang out today! I know you’ll enjoy this recipe! If you know someone else who may enjoy it I would be over-the-moon if you would share it with them! Let’s enjoy the last few weeks of summer by eating all the summer tomatoes and drinking all the sangria we can! ♡~Heidi

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a toasted slice of bread topped with herb-flecked mayonnaise fresh mozzarella slices and tomato slices with tiny basil leaves dotting the top sit on a small light blue plate a small white ramekin of herb mayo with a small spoon rests next to the plate and a vase of various flowers and basil sprigs rest to the left of the plate

Fresh Tomato & Mozzarella Tartine with Herb Mayo

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 2 Tartines 1x
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Description

Fresh Tomato & Mozzarella Tartine with Herb Mayo is the perfect late summer lunch!  Juicy tomatoes fresh-from-the-garden are piled onto crunchy slices of toasted sourdough bread with fresh mozzarella cheese, and lemon zest, garlic, and fresh basil flecked mayo

Scale

Ingredients

For the Mayo:

1/3 cup mayonnaise

One small clove garlic, minced

zest of 1 lemon

1/8 tsp kosher salt

2 Tbsp thinly-sliced basil

1/8 tsp smoked paprika

For the Tartine:

Two large slices sourdough bread, toasted

One large tomato, sliced

4 slices fresh mozzarella cheese

To Garnish:

a sprinkle of coarse sea salt, if desired

additional basil, thinly sliced, if desired

Instructions

For the Mayo:

Stir the ingredients together in a small bowl. Refrigerate until ready to assemble the tartines.

Toast the sourdough bread. 

Spread each slice of bread with the herb mayo.

Top the mayo with the fresh mozzarella slices and tomato slices. Sprinkle a bit of coarse sea salt and extra sliced basil leaves over the top, if desired.

  • Category: Lunch
  • Method: Toasting
  • Cuisine: American

Keywords: tomato mozzarella tartine herb mayo

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

by 1 Comment

This Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette! Wow! It’s so freakin’ good, friends! Before summer slips by, and our palate wants nothing but pot roast and mashed potatoes, promise me you will make this! Promise? Okay, good!

overhead view of ears of fresh sweet corn tomatoes red yellow and orange bell pepper cilantro springs chives and a small jar of fresh basil

I mean we have to take advantage of all the beautiful produce spilling out of the backyard garden and the farmers’ markets! Fresh sweet corn and crunchy sweet bell peppers along with a generous amount of garden-fresh herbs mixed with nutritious quinoa in a bright and zingy lemon and ginger vinaigrette are what my salad loving soul craves!

a jar filled with lemon ginger vinaigrette with a metal spoon in it a jar lid rests next to it on a white linen towel a group of lemons rests in the back right corner and a metal can filled with flowers rests in the left back corner

Fresh summer produce is a gift to our tastebuds! This Lemon-Ginger Vinaigrette is too! It’s bright and perky from the fresh lemon juice with just a hint of warmth from the minced fresh ginger. Perfection in a jar! You should probably make a double batch. Ya know, just in case you take to drinking it with a straw!

Lemon ginger vinaigrette being poured over a white bowl of quinoa salad a few cherry tomatoes rest on the counter next to the bowl and a metal can filled with flowers rests in the back right corner

A word about quinoa

If you’ve never had quinoa, this Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect opportunity to be introduced to it. Quinoa is chewy, tender, and full of fiber and protein. If your tastebuds ever grow tired of pasta, quinoa is a great alternative. It cooks in 20 minutes or less and is so much healthier! Before you cook quinoa be sure to rinse it with cold water for about a minute. Quinoa has a natural coating called saponin. If the saponin is not rinsed from the quinoa, it will taste bitter. No Bueno!

overhead view of a round white bowl filled with Summer Herb & Veggie Quinoa Salad with halved cherry tomatoes alternated with fresh basil leaves in a half moon pattern along the right side of the bowl for garnish metal forks rest on the counter next to the bowl with a small white ramekin sitting on a stack of white plates filled with herb cracker

With Labor Day just around the corner, if you are looking for a new addition to your picnic menu may I suggest this salad paired with Watermelon Elderflower Sangria? Follow it up with a generous scoop of Blueberry & Oatmeal Creme Pie Ice Cream and that my friends is what a perfect summer day is made of!

If you enjoyed this recipe and would like to receive recipes from Yums & Kisses straight to your inbox subscribe at the bottom of the page. And for even more fun, follow me on Pinterest! Thanks for taking the time to hang out with me today! XO~ Heidi

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overhead view of a round white bowl filled with Summer Herb & Veggie Quinoa Salad with halved cherry tomatoes alternated with fresh basil leaves in a half moon pattern along the right side of the bowl for garnish metal forks rest on the counter next to the bowl with a small white ramekin sitting on a stack of white plates filled with herb cracker

Summer Herb and Veggie Quinoa Salad with Lemon-Ginger Vinaigrette

★★★★★

5 from 1 reviews

  • Author: Heidi Clark
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings 1x
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Description

Summer Herb & Veggie Quinoa Salad with Lemon-Ginger Vinaigrette is the perfect light & fresh dinner!  A great way to use up all those late summer herbs in the garden!

Scale

Ingredients

For the Lemon-Ginger Vinaigrette:

1/4 cup lemon juice

1/2 cup extra virgin olive oil

2 tsp honey

1/2 tsp sea salt

1 Tbsp minced peeled fresh ginger root 

1 clove garlic, minced

dash of chipotle chile powder

For the Salad:

1 cup uncooked quinoa, rinsed and drained

1 Tbsp butter

1 clove garlic, minced

1/4 tsp crushed red pepper flakes

splash of white wine (optional)

1 1/3 cups of water

1/4 tsp sea salt

corn kernels from one ear of fresh sweet corn

1/2 red bell pepper, minced

1/2 orange bell pepper, minced

1 packed cup of minced fresh herbs ( I used a combination of basil, cilantro & chives)

a sprinkle of sea salt before serving (optional)

Halved cherry tomatoes and basil leaves, for garnish

Instructions

For the Lemon Ginger Vinaigrette:

Place the vinaigrette ingredients into a high powered blender.  Process dressing until smooth.  Transfer to a jar and refrigerate.

For the Quinoa:

In a medium-sized saucepan melt the butter over medium heat.  When the butter is melted and hot, add the garlic, red pepper flakes, and quinoa.  Cook for two minutes, stirring frequently.  Add a splash of white wine and cook for an additional 30 seconds. Add the water and sea salt.  Stir to combine.  Raise the heat to high and bring the quinoa to a low boil.  Reduce the heat to medium-low and place the lid on the pan.  Simmer the quinoa for 15-20 minutes.  The quinoa is fully cooked when tender and the quinoa curlicues are visible.  Remove the pan from the heat. Take the lid off of the pan. Let the quinoa rest for 5 minutes.  Fluff the quinoa with a fork and transfer it to a large mixing bowl.  Allow the quinoa to cool until room temperature.

To assemble the Salad:

When the quinoa is cool, add the minced vegetables and herbs to the mixing bowl along with the lemon-ginger vinaigrette.

Stir to combine the ingredients.  Garnish with a sprinkle of sea salt, halved cherry tomatoes, and basil leaves. Time to dig in!

The quinoa salad is terrific at room temperature or chilled.

 

 

Notes

Don’t skip rinsing and draining the quinoa!  Quinoa has a natural coating called saponin.  If it is not cleaned first, the final cooked quinoa will have an unpleasant bitter taste.

  • Category: Salad
  • Method: Stirred
  • Cuisine: American

Keywords: quinoa veggie herb salad lemon ginger vinaigrette