Yorkshire Pudding

The Perfect Yorkshire Pudding to Pair with Standing Rib Roast

There’s something magical about a meal that brings people together, and my go-to pairing of standing rib roast and Yorkshire pudding is precisely that—a show-stopping combination that wows every time. With its golden puff and savory richness, Yorkshire pudding is the perfect sidekick to a roast, soaking up all those delectable drippings while adding its irresistible texture to the meal.

A Family Tradition

Yorkshire pudding has been a staple at my holiday dinners for years. It’s a recipe I’ve honed and perfected, ensuring that each bite is airy, crisp, and flavorful. If you’ve never made Yorkshire pudding, don’t worry. It’s simpler than it looks, and I’m here to walk you through every step.

INGREDIENTS

• 4 tbsp roast drippings, divided
• 2 cups all-purpose flour
• 2 cups whole milk, at room temperature
• 4 large eggs, at room temperature
• 1 1/2 teaspoons kosher salt

The Secret to Success

The key to a perfect Yorkshire pudding is heat. A blazing hot skillet ensures the batter gets an instant lift, creating that signature puff. Using roast drippings infuses the pudding with a rich, savory flavor that complements your roast beautifully. If you’re short on drippings, a bit of oil can fill the gap, but trust me, drippings are worth it.

INSTRUCTIONS

1. Preheat the Skillet: Place a 12-inch cast iron skillet on the lower middle rack of your oven and preheat to 400°F. The skillet needs to be piping hot when the batter hits it.
2. Prepare the Batter: In a food processor or blender, combine 2 tablespoons of roast drippings, the flour, milk, eggs, and salt. Blend until smooth; it should take about 30 seconds. Let the batter rest while the oven heats up.
3. Add Drippings to the Skillet: Once the oven reaches temperature, carefully remove the hot skillet. Add 2 more tablespoons of roast drippings and swirl to coat the bottom of the pan. (If you’re short on drippings, supplement with oil.)
4. Bake the Pudding: Pour the batter into the hot skillet and quickly return it to the oven. Bake for about 30 minutes, or until the pudding is puffed and golden brown.

Serve and Enjoy

When the Yorkshire pudding emerges from the oven, it’s a masterpiece of texture and flavor. Serve it immediately alongside your standing rib roast, and watch as your guests’ faces light up. The crispy edges and tender center are perfect for mopping up the roast’s juices—a match made in culinary heaven.

Tips for Perfect Yorkshire Pudding

Room Temperature Ingredients: Cold milk or eggs can hinder the batter’s rise, so make sure they’re at room temperature before you start.

Resting the Batter: While not mandatory, letting the batter rest for 10-15 minutes can improve the texture and rise.

Timing is Everything: Serve the Yorkshire pudding straight from the oven for maximum crispiness and puff.

Whether it’s a holiday feast or a Sunday dinner, this Yorkshire pudding recipe is a guaranteed crowd-pleaser. Pair it with a succulent standing rib roast, and you’ve got a meal that’s both comforting and impressive—one your family and friends will request again and again.

Chocolate Mint Cookies

Chocolate Mint Cookies: A Christmas Tradition

There’s something magical about the holidays that brings families together in the kitchen. For me, one of the most treasured memories of Christmas is baking Chocolate Mint Cookies with my mom. These delightful treats, adorned with melted Andes Mints, were the stars of our holiday cookie dish. In fact, they were so popular that they’d always disappear first—leaving the rest of the cookies feeling a little jealous.

The rich chocolate flavor paired with the cool minty topping is a match made in heaven. These cookies are crisp on the outside and perfectly soft on the inside. They’re not just cookies; they’re little bites of nostalgia that transport me back to snowy Christmas mornings, the smell of baking wafting through the house, and the joy of sneaking a warm cookie straight from the tray.

Today, I’m sharing this cherished recipe so you can bring a little of our family tradition into your home. Whether you’re baking for a holiday party, gifting a tin of cookies to loved ones, or simply enjoying a cozy evening by the fire, these Chocolate Mint Cookies are sure to become a favorite in your household too.

INGREDIENTS

• 3/4 cup butter
• 1 1/2 cups firmly packed brown sugar
• 2 tbsp water
• 12 oz semisweet chocolate chips
• 2 eggs
• 2 1/2 cups sifted flour
• 1 1/4 tsp baking soda
• 1/2 tsp salt
• Andes Mints, about 35

INSTRUCTIONS

1. In a medium saucepan, heat the butter, brown sugar, and water over medium heat until the butter is melted. Add the chocolate chips and stir until partially melted. Remove the pan from heat and continue stirring until the chocolate is completely melted.
2. Pour the mixture into a large mixing bowl and let it cool for about 10 minutes.
3. Using an electric mixer on high speed, beat in the eggs one at a time. Reduce the mixer speed and add the sifted dry ingredients (flour, baking soda, and salt), blending just until combined. Cover the dough and chill for 1 hour.
4. Preheat your oven to 350°F and line two baking sheets with foil.
5. Roll teaspoonfuls of dough into balls and place them 2 inches apart on the prepared baking sheets. Bake for 12 to 13 minutes—no longer. The cookies will crisp up as they cool.
6. While the cookies are still warm, place half of an Andes Mint on top of each cookie. Allow it to soften, then swirl the melted mint with a knife or the back of a spoon to create a glossy topping.
7. Transfer the cookies to a wire rack to cool completely.

Yield: 60-70 cookies

Tips for Success

Chill the Dough: Chilling the dough helps the cookies maintain their shape while baking.

Don’t Overbake: These cookies should come out of the oven looking slightly underbaked. They will firm up as they cool.

Swirl with Care: Swirling the softened Andes Mint creates that signature glossy finish. Work quickly while the cookies are still warm!

Bringing Tradition to Your Table

Every family has that one recipe that embodies the spirit of the season, and for us, it’s these Chocolate Mint Cookies. Baking them with my mom wasn’t just about the cookies themselves—it was about the laughter, the shared stories, and the memories we created.

I hope this recipe brings as much joy to your family as it has to mine. Happy baking and happy holidays!

Standing Rib Roast

Perfect Roasted Standing Rib Roast: A Showstopper for Your Holiday Table

A standing rib roast, also known as prime rib, is the crown jewel of any celebratory meal. Whether you're hosting a holiday dinner or marking a special occasion, this dish guarantees "oohs" and "aahs" from your guests. The secret? Simplicity. With just a few quality ingredients and proper cooking techniques, you can achieve a roast that's crusty on the outside, tender and juicy on the inside, and bursting with flavor.

Why Choose a Standing Rib Roast?

A standing rib roast is a cut of beef that includes the rib bones and a generous cap of fat, which bastes the meat as it roasts. The result? Exceptional flavor and a luxurious texture that melts in your mouth.

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Ingredients You'll Need:

• 1 3-4 bone standing rib roast (with fat cap in place, roughly 8-10 pounds)
• 2-4 tbsp neutral oil (such as vegetable, canola, grapeseed, sunflower, or avocado oil)
• 2-4 tbsp prime rib seasoning (store-bought or homemade)

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Step-by-Step Instructions:

1. Prep Your Roast

Start by removing the roast from the refrigerator at least 1-2 hours before cooking. Allowing the meat to come to room temperature ensures even cooking. Pat it dry with paper towels, then rub it generously with the neutral oil, ensuring the fat cap is well-coated.

2. Season Generously

Sprinkle the prime rib seasoning liberally over the entire roast. Gently press the seasoning into the meat to create a flavorful crust.

3. Preheat Your Oven

Preheat your oven to 450°F (232°C). A hot start helps develop a rich, golden-brown crust.

4. Roast at High Heat

Place the rib roast in a roasting pan, fat side up, with the bones acting as a natural roasting rack. Roast at 450°F for 20 minutes to sear the exterior and lock in the juices.

5. Lower the Heat

Reduce the oven temperature to 325°F (163°C) and continue roasting until the internal temperature reaches:

• 120°F (49°C) for rare
• 130°F (54°C) for medium-rare
• 140°F (60°C) for medium

Use a meat thermometer to check the temperature in the thickest part of the roast, away from the bone.

6. Rest and Serve

Remove the roast from the oven and tent it loosely with foil. Let it rest for 20-30 minutes before carving. This step allows the juices to redistribute, ensuring every bite is succulent.

7. Carve and Enjoy

Using a sharp carving knife, slice between the ribs to create individual servings. Serve with your favorite sides and enjoy the accolades from your guests!

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Pro Tips for Success:

• Choose Quality Meat: Opt for a well-marbled roast, ideally USDA Prime or Choice.
• Season Early: For deeper flavor, season the roast up to 24 hours in advance and refrigerate uncovered.
• Don’t Skip the Resting Period: This is crucial for tender, juicy meat.

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Whether it’s Christmas dinner or a Sunday feast, this roasted standing rib roast is a meal to remember. Pair it with creamy mashed potatoes, roasted vegetables, and a robust red wine for a truly unforgettable dining experience.

What’s your go-to side dish for prime rib? Share your ideas in the comments below!

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Would you like me to refine or expand any part of this draft?

Roasted Standing Rib Roast

INGREDIENTS

• 1 3-4 bone standing rib roast (with fat cap in place, roughly 8-10 pounds)
• 2-4 tbsp oil (neutral oil such as vegetable, canola oil, grapeseed oil
• sunflower oil, or avocado oil)
• 2-4 tbsp of prime rib seasoning

INSTRUCTIONS

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Roasted Brussel Sprouts

These Are Not the Brussels Sprouts You Refused as a Kid!

Brussels sprouts often get a bad rap, especially from childhood memories of mushy, bland servings. But this recipe is here to redeem them! Packed with smoky bacon, caramelized onions, and plenty of butter, these Brussels sprouts are the ultimate crowd-pleaser. In fact, the slightly charred bits might just spark a fork duel at the dinner table—they’re that irresistible.

INGREDIENTS

• 6 strips of bacon
• 4 tbsp butter
• ½ large onion, chopped
• 2 lbs Brussels sprouts, trimmed and halved

INSTRUCTIONS

1. Prep Work: Start by chopping the bacon into ½-inch pieces and dicing the onion.
2. Render the Bacon: In a cast iron pan over medium-high heat, cook the bacon pieces until they’re crispy and have released their flavorful grease. Remove the bacon from the pan, but don’t even think about tossing that liquid gold—it’s key to the dish!
3. Sauté the Onion: Lower the heat slightly and add 4 tablespoons of butter to the pan. Once it starts melting into the bacon grease, toss in the chopped onion. Stir occasionally until the onions turn soft, golden, and beautifully caramelized.
4. Brussels Sprouts Time: Add the Brussels sprouts to the pan, stirring to coat them in that buttery, bacon-infused goodness. Lower the heat to medium and let them cook for 20–30 minutes, stirring occasionally. Don’t shy away from the almost-burnt edges—they’re little bites of heaven!
5. Bring Back the Bacon: Right before serving, toss the crispy bacon bits back into the pan. Stir well, plate, and prepare to watch your family fall in love with Brussels sprouts.

Pro Tip:

The key to these Brussels sprouts is patience. Let them sit just long enough to develop those charred, crispy edges without burning completely. Trust us—those bits are what everyone will fight over.

Serve these Brussels sprouts as a side dish for the holidays or a weeknight dinner, and prepare for compliments (and second helpings)!

 

Cinnamon Rolls

Picture the joy of kneading the dough, the anticipation as it rises, and the mouthwatering aroma that fills your kitchen as these golden-brown delights bake to perfection. Whether you're a seasoned baker or a kitchen novice, our easy-to-follow instructions ensure that the sweet satisfaction of homemade cinnamon rolls is just a few steps away.

INGREDIENTS

For the Dough

• 1 cup whole milk (I wouldn't recommend a lower fat)
• 2 and 1/2 teaspoons active dry yeast not instant or rapid rise
• 1/3 cup + 1/2 teaspoon white granulated sugar
• 4 tablespoons unsalted butter, melted and cooled to room temperature
• 1/2 tablespoon pure vanilla extract
• 1 large egg yolk
• 2 and 3/4 cups all-purpose white flour, plus some additional flour as needed
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon ground cinnamon

For the Filling

• 1/2 cup butter, softened
• 1 cup brown sugar, packed (I like dark, but light works great too)
• 2 tablespoons ground cinnamon
• 1/3 cup heavy cream, slightly warmed

For the Frosting/Glaze

• 4 ounces full-fat cream cheese, room temperature
• 1/4 cup unsalted butter, room temperature
• 1 cup powdered sugar
• 1/2 teaspoon vanilla bean paste OR 1 teaspoon pure vanilla extract
• Pinch of ground cinnamon
• Pinch of fine sea salt

INSTRUCTIONS

Make the Dough:

1. Preheat the oven to 170 degrees F. Heat the milk in a medium pot over low heat until it reaches 100 degrees F. Remove the pot from heat and add in the yeast and 1/2 teaspoon sugar. Do not stir. Let sit until foamy, which should take roughly 5-10 minutes. (If the mixture doesn't foam, you may need new yeast, or you could have killed the yeast with milk that was too hot. Start over or your rolls won't rise.)
2. While the yeast is proofing, melt the butter and let it return to room temperature. Once cooled, whisk in the vanilla extract and egg yolk until smooth. Whisk this mixture into the yeast/milk mixture.
3. Using a stand mixer, mix together the flour, the remaining 1/3 cup sugar, the salt and the cinnamon. Once combined, make an indent in the center and pour the yeast mixture into that spot. Mix on low speed with the dough hook until thick and slightly sticky (~2 minutes), scraping down the sides with a spatula as needed. Knead on medium speed until the dough gathers around the hook, (~5-6 minutes). If the dough is not gathering around the hook, you can slowly add additional flour (1/4 cup up to 3/4 cup extra). You DO want the dough to be slightly sticky and tacky. Resist the urge to add too much additional flour as this will take away from the softness of the dough. The dough should gather around the dough hook and be slightly sticky and tacky, but not stick to your fingers.
4. Remove the dough and shape it into a ball (it will be a little sticky!). Grease the mixing bowl with cooking spray or butter and return the dough to the bowl, turning to coat with the spray or butter. Cover with plastic wrap or a towel and let rise until doubled. This takes roughly 45 mins to 1.5 hours. Placing the dough in a warm environment will make it rise faster. (I turn off the oven that preheated to 170 degrees, add the bowl of dough into the oven, and crack the oven open 4-5 inches).
5. Lightly flour a clean surface and roll out the dough. Try to get a rectangle shape that is approximately 15x12 inches (with the 15-inch side facing you). Avoid overworking the dough.

Make the Filling:

1. In a large bowl, combine the 1/2 cup softened butter with the brown sugar and cinnamon. Beat until you have a thick mixture.
2. Use a knife or spatula to spread the cinnamon-sugar mixture over the entire dough rectangle. Starting on the long side (closest to you), tightly roll up the dough jelly-roll style.
3. Cut the roll of dough into 12 equal slices and place in a greased 9x13-inch ceramic or glass pan. (Avoid metal pans if possible.)
4. Cover the rolls in the pan and allow them to rise until nearly doubled. Again, place in a warm environment to make them rise quicker. About 20-30 minutes.
5. Preheat the oven to 375 degrees F. Warm the heavy cream for 15-20 seconds in the microwave (you don't want it hot, just not cold/straight from the fridge).
6. Using a pastry brush, spread the heavy cream over the risen rolls and allow it to soak down, in, and around the rolls.
7. Bake cinnamon rolls at 375 degrees F for 17-26 minutes, until the rolls are lightly golden brown at the edges and the center of the rolls are cooked through.

Make the Frosting/Glaze:

1. While the rolls are cooling, prepare the frosting/glaze. Combine the room-temperature cream cheese and butter in a large bowl and beat until smooth and creamy, about 2-3 minutes. Add in the powdered sugar, vanilla, cinnamon, and salt. Beat until smooth.
2. Allow cinnamon rolls to cool at room temperature for 10-15 minutes and then spread the glaze evenly over the rolls. Enjoy warm!

Discover the secret to our luscious cream cheese frosting that crowns each roll, adding the perfect touch of sweetness. Customize your rolls with optional add-ins like chopped nuts or raisins for a personal twist. Our recipe is not only delicious but also budget-friendly, making it accessible for all cinnamon roll enthusiasts.

Homemade Chicken Broth That Pays for Itself: Flavorful, Frugal, and Full of Goodness

Better Than Store-Bought: Why You Should Make Chicken Broth at Home

When you're living on a budget, every dollar counts—and every leftover has potential. One of the easiest and most rewarding habits you can develop in the kitchen is making your own homemade chicken broth. It's cheaper, healthier, and more flavorful than the stuff from the store. Once you taste it, you’ll find yourself adding it to everything—from soups and sauces to sipping it straight from a coffee mug.

In our house, broth-making is a weekly ritual. After roasting a spatchcock chicken for Sunday dinner, the bones head straight into the Instant Pot. By the next day, we’ve got rich, golden broth ready for a week of meals and snacks. This simple frugal habit not only reduces food waste but also keeps our pantry stocked with a homemade staple that’s both nourishing and budget-friendly.

Whether you use an Instant Pot or a stovetop stock pot, this guide will walk you through how to turn chicken bones and veggie scraps into liquid gold.

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Ingredients: What You’ll Need

Essential Ingredients:

• Bones from (1) 3–4 lb. chicken
• 1 tablespoon apple cider vinegar (helps extract nutrients from the bones)
• Water (fill Instant Pot to max line after adding ingredients)
• Salt to taste

Optional Add-ins (for flavor and nutrients):

• 2 medium carrots, scrubbed and halved
  
• 1 medium parsnip, cut into chunks (or substitute more carrots)
• 3 celery ribs or leafy tops (about 1 cup)
• 1 large yellow onion, quartered (keep skin and root end intact)
• 6 garlic cloves, smashed
• 1 bay leaf
• 8–10 peppercorns
• A handful of fresh herbs like sage, rosemary, thyme, or parsley

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Instructions: How to Make Chicken Broth

Step 1: Add Ingredients to Your Pot

Frugal Tip: Use leftover veggie scraps—like carrot ends, celery leaves, and onion peels—from meal prep instead of buying fresh.

Layer the chicken bones, vinegar, vegetables, herbs, and spices into your Instant Pot or stock pot. Fill with water to just below the max fill line (Instant Pot) or cover by 1–2 inches on the stovetop.

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Step 2: Cook Low and Slow

Frugal Tip: The longer it cooks, the more nutrients and flavor you extract—no need to rush!

• Instant Pot: Use Manual mode for 120 minutes, then let it slow release for another 120 minutes (or longer—overnight works great!).

• Stovetop: Bring to a gentle simmer and cook uncovered or partially covered for 8–12 hours, occasionally skimming foam.

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Step 3: Strain and Store

Frugal Tip: Reuse clean glass jars, yogurt containers, or any wide-mouth vessels to store broth instead of buying containers.

Once cool, strain the broth through a fine mesh sieve or cheesecloth into a large bowl or pitcher. Then transfer into jars or containers and store in the fridge for up to 5 days or freeze for up to 6 months.

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Step 4: Use It Up

Frugal Tip: Add flavor and nutrition to nearly any dish without opening a store-bought carton.

• Make a quick soup or risotto

• Use as a base for gravy or pan sauce

• Cook your rice or quinoa in broth instead of water

• Sip a warm mug mid-morning—it’s surprisingly satisfying!

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Step 5: Do the Math – The Savings Add Up

Let’s say a quart of store-bought organic chicken broth costs $2.99. This recipe yields about 3–4 quarts, depending on your pot size, for nearly free (if you’re already cooking a whole chicken). If you make broth weekly, that’s over $150/year saved—and probably more if you’d usually buy the better-quality cartons.

Plus, no additives, preservatives, or excess sodium. Just real food, real flavor, and real savings.

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Why I Swear by My Instant Pot for This

Yes, the Instant Pot is an upfront investment—but it pays for itself quickly if you’re using it for broth, soups, beans, rice, and more. Making broth alone can justify the cost in under a year, especially for larger families or regular home cooks.

Don’t have one? No worries. The stovetop method works just as well—it just needs a little more supervision.

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Final Thoughts: A Weekly Habit Worth Starting

Once you start making your own chicken broth, you’ll never want to go back. It’s one of the simplest, most frugal habits to adopt in the kitchen. You’re stretching your grocery dollars, reducing waste, and adding homemade flavor to every meal. And if you’re like me, you’ll even look forward to that warm, savory mug mid-morning more than your second cup of coffee.

Give it a try this week. If you’ve got a chicken carcass and some veggie odds and ends, you’re already halfway there.

Got a broth tip or favorite way to use it? Leave a comment below or share this post with your frugal foodie friends!

Homemade Ice Cream

The Only Ice Cream Recipe You’ll Ever Need: A Canvas for Creativity

If you’ve been searching for the perfect homemade ice cream recipe, look no further. This recipe isn’t just about making incredible ice cream; it’s about making your ice cream. With a rich, creamy base and endless flavor possibilities, this versatile recipe is your gateway to creating a treat that matches your mood, cravings, and imagination.

The Base Recipe

This foolproof base balances creaminess, sweetness, and just a hint of vanilla to create a rich canvas for any flavor you can dream up.

INGREDIENTS

• 2 c heavy cream
• 1 c whole milk
• 2/3 c sugar
• 1/8 tsp fine sea salt
• 4 egg yolks + 1 whole egg
• 2 tsp vanilla
• Your choice of favorings (see below)

INSTRUCTIONS

1. In a small pot, simmer the cream, milk, sugar, and salt until the sugar is completely dissolved, for about 5 minutes. 
2. Remove the pot from the heat. In a separate bowl, whisk the egg yolks. Whisk constantly.
3. Temper the eggs. Slowly drizzle about a third of the hot cream into the yolks while whisking. Then, whisk the yolk mixture back into the pot with cream. 
4. Return the pot to medium-low heat and gently cook until the mixture is thick enough to coat the back of a spoon [about 170 degrees on an instant-read thermometer].
5. Strain through a fine-mesh sieve into a bowl. Cool the mixture to room temperature. Cover and chill for at least 4 hours or overnight.
6. Churn in an ice cream machine according to the manufacturer’s instructions. Serve directly from the machine for soft serve, or store in the freezer until needed. 

Flavor Inspiration

The beauty of this recipe is its flexibility. With the base as your foundation, you can infuse a world of flavors. Here are some tried-and-true ideas to get you started:

• Classic Vanilla: Stick with the base recipe for a timeless favorite.
• Coffee Lover’s Dream: Infuse the cream with 1 ½ cups of whole coffee beans and 1 tablespoon of ground coffee while simmering. Strain before tempering the eggs for a bold, aromatic treat.
• Mint Chocolate Chip: Add 1 ½–2 teaspoons of peppermint extract to the base, then fold in 3–4 ounces of chocolate chips after churning. Experiment with whole chips, chopped pieces, or a mix of both.
• Pumpkin Spice Bliss: Mix 2 teaspoons of pumpkin spice into the base and stir in 3–4 ounces of white vanilla chocolate chips during the final churn.
• Peanut Butter Perfection: Blend 2 tablespoons of peanut butter or peanut butter sauce into the chilled base. Enhance with 3–4 ounces of mini chocolate-covered peanut butter cups for an indulgent finish.

Make It Your Own

From fruity swirls to nutty crunches, the possibilities are limited only by your imagination. This recipe invites you to experiment with extracts, spices, sauces, and mix-ins. Whether you're crafting a nostalgic classic or daring to try something unexpected, this base will never let you down.

So grab your whisk, dream up your next flavor, and enjoy the magic of homemade ice cream tailored exactly to your taste.

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Pumpkin Pie (Libby's Pumpkin Pie)

A Classic Pumpkin Pie Recipe That Never Fails

There’s something magical about the simplicity of a homemade pumpkin pie. With its creamy texture and warm spices, it’s the quintessential dessert for fall gatherings and holiday celebrations. This classic recipe uses pantry staples to create a pie that’s timeless, delicious, and easy enough for any home baker.

Why This Pumpkin Pie is a Must-Try

This recipe brings together the perfect balance of sweetness and spice in a velvety filling, paired with a flaky crust. Whether you’re hosting a dinner party or just indulging in a slice with your morning coffee, this pie is guaranteed to hit the spot.

INGREDIENTS

• 1 9-inch pie crust
• 3/4 c granulated sugar
• 1 tsp ground cinnamon
• 1/2 teaspoon salt
• 1/2 tsp ground ginger
• 1/4 tsp ground nutmeg
• 1/4 tsp ground cloves
• 2 large eggs
• 15 oz can canned pumpkin
• 12 oz can evaporated milk

INSTRUCTIONS

1. Preheat oven to 425 degrees F
2. In a large bowl, beat the eggs and pumpkin together.
3. In a separate bowl, combine the sugar, cinnamon, salt, ginger, and cloves.
4. Combine dry ingredients into wet ingredients. Mix well.
5. Gradually, stir in the evaporated milk.
6. Carefully pour mixture into unbaked pie shell.
7. Bake at 425 degrees for 15 minutes. Reduce oven temperature to 350 degrees and bake for 40-50 minutes. Check doneness with a gentle wiggle. The center may jiggle just a tiny bit. It will continue to setup as it cools.
8. Cool completely.

Tips for Success

Perfect Crust: If you’re worried about the crust overbrowning, cover the edges with foil or a pie crust shield midway through baking.

Spice it Up: For a bolder flavor, add a pinch of nutmeg or cardamom to the spice blend.

Make Ahead: This pie is even better the next day! Store it in the fridge and serve chilled or at room temperature.

Ready to Serve

Pair a slice of this classic pumpkin pie with a dollop of whipped cream or a drizzle of caramel sauce. It’s a dessert that never goes out of style and will surely become a favorite in your recipe collection.

What’s your favorite way to enjoy pumpkin pie? Share your thoughts or pictures in the comments below—happy baking!

Easiest, BEST Pie Crust Ever

Easiest, BEST Pie Crust Ever

If the thought of making homemade pie crust sounds intimidating, you’re in for a treat! This no-fuss recipe is foolproof, quick, and absolutely delicious. Whether you're a seasoned baker or a kitchen novice, you'll love how effortlessly this pie crust comes together. It’s buttery, flaky, and perfect for sweet or savory pies.

Why You’ll Love This Recipe

• No rolling pin needed! This crust is pressed directly into the pie pan.
• Quick and easy. You’ll have it ready in minutes with just one bowl and a microwave.
• Versatile. Works perfectly for fruit pies, quiches, and everything in between.

Let’s get started!

INGREDIENTS

• 228 g (1 3/4 c) all-purpose flour
• 1/2 tsp kosher salt
• 1 tsp granulated sugar
• 1/2 tsp baking power
• 1/2 c unsalted butter, cubed
• 3 tbsp whole milk

INSTRUCTIONS

1. Whisk the dry ingredients in a large mixing bowl.
2. Heat the butter and milk together in a glass measuring cup. Microwave on high in 3 30 second increments until the butter is melted and milk is steaming hot.
3. Pour liquid over the flour mixture and stir with a fork until the mixture holds together when squeezed.
4. Press the dough evenly into the bottom and sides of your pie pan using your fingers. You can decorate the edges of the pie crust with a fork and apply an egg wash if you desire.

Tips for Perfect Pie Crust Every Time

• Use fresh ingredients. Fresh butter and high-quality flour make all the difference.
• Customize the crust. Add a pinch of cinnamon or nutmeg for sweet pies or herbs like thyme for savory dishes.
• Don’t overwork the dough. Mix until it just comes together for a tender, flaky texture.
• Whether you’re filling this crust with apples, pumpkin, or your favorite quiche ingredients, this recipe is bound to become your go-to. Try it today and see why it’s truly the easiest, best pie crust ever!

What will you fill your crust with? Let me know in the comments!

Grandma's Buns

Grandma’s Timeless Holiday Buns: A Family Tradition

Nothing says “holiday gathering” quite like the aroma of freshly baked buns wafting through the kitchen. My grandmother’s bun recipe has been the heart of our family’s celebrations for generations. These golden, fluffy buns weren’t just a side dish—they were the centerpiece of every holiday meal. Whether paired with butter, a dollop of peanut butter, or a drizzle of honey, these buns bring warmth and nostalgia to the table.

A Recipe Rooted in Love

Grandma’s buns were special not just because of their taste but because of the care and patience she put into making them. The long rises and careful preparation reflect a time when baking wasn’t rushed but cherished—a true labor of love. This recipe is versatile, forgiving, and worth every step, filling your home with the same love and comfort I remember as a child.

What Makes These Buns Special?

These buns are lightly sweetened, with a soft texture that makes them perfect for any topping. The recipe’s use of simple syrup gives a subtle sweetness throughout the dough, while the extended rising times create a pillowy texture. Whether you're sticking to the traditional vegetable oil or opting for avocado oil for a modern twist, these buns always deliver.

Let’s Bake!

Here's how you can bring a piece of my family tradition into your home.

INGREDIENTS

• 2 c + 2 tbsp sugar, divided
• 5 c water, divided 
• 6 3/4 tsp yeast
• 1 tbsp salt
• 4 eggs
• 1 c oil (traditional - vegetable oil or modern - avocado)
• 13 c flour

INSTRUCTIONS

1. Take 2c sugar and 4c water, boil slightly, and allow to cool (simple syrup).
2. In 1c warm water, proof the yeast by combining 2 tbsp sugar and 6 3\4 yeast. Allow 5 minutes to get bubbly. 
3. In a large bowl, combine warm sugar water (simple syrup), 1 tbsp salt, and 4 eggs. Beat well.
4. Add 1 c oil. Beat well.
5. Add about 3 c of flour. Beat well.
6. Add yeast & sugar mixture and 10 c flour. Mix well.
7. Allow dough to rest for 10 min. 
8. Punch down and let the dough rise for 4 hours.
9. Punch down and let the dough rise for another 4 hours.
10. Make dough balls about the size of a golf ball and put on cooking sheets. Let the buns rise for 8 hours.
11. Bake at 350 degrees for 14-18 minutes until the top of the buns are golden brown. The bake time will largely depend on the size of your buns. Start watching them at the 12-minute mark. A food thermometer is used to measure the internal temperature; they are done when the temperature hits 190-200 degrees.

NOTES FOR SUCCESS

• To make things easier, follow this timeline:
• 2p - Start making buns
• 4p - Punch down after the first rise
• 6p - Punch down after the second rise
• 10p - Form into buns and put on cooking sheets
• Next morning - Bake buns
• Makes 4-6 dozen, depending on the size of the dough balls.

From My Table to Yours

Every bite of these buns tells a story of tradition, patience, and love. Whether it’s your first time baking them or the hundredth, they’re sure to become a staple in your own family celebrations. Let Grandma’s timeless holiday buns bring a little extra warmth to your table this season.

Try making half the batch into Cinnamon Rolls

For the filling:

• ⅔ cup (142g) dark brown sugar (light brown sugar also works)
• 1 ½ tablespoons ground cinnamon
• ¼ cup (57g) butter, softened

For the cream cheese frosting:

• 4 oz (112g) cream cheese, softened
• 3 tablespoons butter, softened
• ¾ cup (85g) powdered sugar
• ½ teaspoon vanilla extract

Perfect Instant Pot Hard-Boiled Eggs

Ingredients

4-12 eggs

1-2 c water

1-2 L water for chilling the hard-boiled eggs in a water bath

Instructions

1. Put the triffet in the Instant Pot and add 1-2 cups of water.
2. For older models, press the manual button and enter 8 minutes at high pressure. Newer models have an "Egg" button; modify the time to 8 minutes.
3. Put lid on the Instant Pot and make sure the valve is sealed.
4. Allow the Instant Pot to come up to temperature and pressure and begin the 8-minute countdown. 
5. After 8 minutes, release the pressure and carefully move the eggs to the water bath. I recommend not handling the eggs with your hands; use tongs or silicon gloves that resist heat.
6. Once the eggs have chilled for 5 minutes, you can shell them in the water for easy shell removal.

Notes

Using pressure to make hard-boiled eggs will result in some broken shells. So, if you use this process to color Easter eggs, you will be disappointed.

Rattlesnake Pasta

Ingredients

1 lb penne pasta

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

2 tbsp olive oil, divided

1 1⁄2 tsp Cajun seasoning

1 red bell pepper, sliced

1 green bell pepper, sliced

1⁄2 red onion, sliced

3 cloves garlic, minced

2-3 jalapeño peppers, sliced (remove seeds for less heat)

4 tbsp butter

1⁄4 cup all-purpose flour

2 cups milk or half-and-half

1 cup grated Parmesan cheese

1⁄2 tsp salt

1⁄4 tsp black pepper

1⁄4 cup chopped fresh parsley

Instructions

1. Cook the penne pasta in a large pot of salted boiling water according to package directions until al dente. Drain and set aside.
2. While the pasta cooks, season the chicken pieces with the Cajun seasoning. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through, for about 5-7 minutes. Transfer to a plate.
3. Add the remaining 1 tbsp olive oil to the skillet. Add the bell peppers, onion, garlic and jalapeños. Sauté until the vegetables are tender-crisp, about 5 minutes. Remove from the skillet.
4. Melt the butter in the same skillet over medium heat. Whisk in the flour and cook for 1-2 minutes. Gradually whisk in the milk until smooth.
5. Bring the sauce to a simmer and cook until it starts to thicken, about 2-3 minutes. Stir in the Parmesan cheese, salt, and pepper until melted and smooth.
6. Add the cooked pasta, chicken, and sautéed vegetables to the skillet with the sauce. Toss gently until everything is well coated.
7. Serve the rattlesnake pasta hot, garnished with chopped parsley. Enjoy the creamy, spicy flavors!

Notes

Homemade Cleaning Spray

Ingredients

1 part vinegar

1 part filtered water

1 tsp (estimated) dish soap

10 drops of essential oil

Instructions

1. Add ingredients to a spray bottle and shake.

Notes

Homemade Cleaning Spray is not just practical—it's safe, natural, and eco-friendly. Perfect for those who care about what they use in their homes and on their surfaces.

Why Choose Our Homemade Cleaning Spray?

• Natural Ingredients: Made from simple, all-natural ingredients like white vinegar, essential oils, and water. No toxins, no harsh chemicals—just pure, nature-derived cleaning power.

• Effective Cleaning: Our spray cuts through grease, grime, and dirt with ease. It’s perfect for countertops, bathrooms, kitchens, and even glass surfaces. Plus, it leaves no residue behind, just a streak-free shine.

• Safe for the Whole Family: Because our spray is free from harmful chemicals, it’s safe to use around children, pets, and food-prep areas. You can clean confidently, knowing you’re protecting your loved ones.

• Eco-Friendly: Our cleaning spray is kind to the environment. Choosing our homemade solution reduces your carbon footprint and avoids contributing to the plastic waste crisis.

How to Use

1. Shake Well: Before each use, give the bottle a good shake to ensure the ingredients are well-mixed.
2. Spray: Spray directly onto the surface you wish to clean.
3. Wipe: Wipe with a clean, damp cloth or paper towel. For tough spots, allow the spray to sit for a few minutes before wiping.

Ingredients

• White Vinegar: Naturally antibacterial, it helps dissolve dirt and grime.
• Water: Dilutes the vinegar for safe use on various surfaces.
• Essential Oils: Adds a pleasant scent and extra antibacterial properties.

Customizable Scents

Choose from our range of essential oils to create a perfect scent for your home. Whether you prefer the calming aroma of lavender, the refreshing scent of citrus, or the invigorating touch of eucalyptus.

Pat's Potato Salad

Grandma Pat’s Potato Salad

6-7 Russet potatoes

5-6 eggs, hard-boiled

1 tbsp red onion to taste, chopped

1 c Mayonnaise

2 tbsp c mustard

¾ c milk

1 tbsp sugar (optional)

Hungarian paprika (or sweet paprika)

Salt & pepper, to taste (optional)

Instructions

1. Boil potatoes until they are soft. Set aside to cool.

2. Cut potatoes and hard-boiled eggs into ½ inch squares. Finely chop the onion.

3. Combine mayonnaise, mustard, milk, and sugar in a small bowl or mason jar and mix thoroughly. 

4. Stir mayonnaise sauce into potatoes, eggs, & onion.

5. Sprinkle paprika liberally on top of potato salad. In addition to paprika, you may season with a little salt and pepper to taste.

6. Chill in the fridge before serving. 

Notes

Peanut Butter Sauce

Ingredients

1/2 cup smooth no-stir peanut butter

1/2 cup heavy whipping cream

2 tablespoons light corn syrup

1/4 cup light brown sugar, packed

Ice cream, pound cake, cheesecake, or another dessert, for serving

Steps

1. Combine all ingredients in small, heavy saucepan set over medium heat.  Bring to a boil, whisking constantly.  Once it reaches a boil, immediately reduce to simmer.  Simmer and whisk for 5 minutes.
2. Remove from heat and let cool to warm or lukewarm before serving.
3. Keeps well in sealed container in fridge.

Gadgets, Appliances, & Tools

• Food Processor
• Mixing bowl

Notes

• ...

Hot Fudge Chocolate Sauce

Yield: (approx. 1 cup)

Ingredients

3 oz semi sweet chocolate

1/2 cup heavy cream

6 TB brown sugar

2 TB unsweetened cocoa powder

1 TB regular salted butter

1 tsp vanilla extract

small pinch kosher salt

Steps

1. Combine all ingredients in small, heavy saucepan set over medium heat.  Bring to a boil, whisking constantly.  Once it reaches a boil, immediately reduce to simmer.  Simmer and whisk for 5 minutes.
2. Remove from heat and let cool to warm or lukewarm before serving.
3. Keeps well in sealed container in fridge.

Gadgets, Appliances, & Tools

• Food Processor
• Mixing bowl

Notes

• ...

Graham Cracker Crust

Ingredients

1 ½ cups (170 g) graham cracker crumbs (or 11 graham cracker sheets pulverized to crumbs in a food processor)

2 Tablespoons sugar

1 Tablespoons brown sugar packed

7 Tablespoons (100 g) butter melted

Steps

1. Pulverize graham crackers in food processor until finely ground into crumbs (skip this step if starting with graham cracker crumbs).
2. 1 ½ cups (170 g) graham cracker crumbs
3. Stir together graham cracker crumbs and sugars in a medium-sized bowl.  Add melted butter and use a fork to combine ingredients well until crumbs are all moistened.
4. 2 Tablespoons sugar,1 Tablespoons brown sugar,7 Tablespoons (100 g) butter
5. Pour mixture into pie plate or springform pan.  Use the (clean!) bottom of a measuring cup to firmly pack crumbs into the bottom of the pan and (if using a pie pan) gently press up the sides.  Use your fingers to pack crumbs tightly into the sides of the pie pan.
6. If the crust needs to be pre-baked, bake on 375F for 7-10 minutes. If using this crust as part of a different recipe, bake according to your recipe’s instructions.  If this crust is for a no-bake recipe, refrigerate or freeze for 10-20 minutes before filling.

Gadgets, Appliances, & Tools

• Food Processor
• Mixing bowl

Notes

• ...

Lobster Rolls... Mayo or Butter?

Few things are more New England than the lobster roll. A soft hoagie roll, lightly toasted and filled with North Atlantic lobster. You can order a lobster roll in nearly every food establishment in all parts of New England. We found you can order lobster rolls in fine dining, bars, and street-side vendors. However, no dish elicits more opinions than the lobster roll.

    This culinary clash comes down to butter or mayonnaise ("mayo"). Variations come from regional preferences, traditions, and (most likely) personal tastes. That said, be prepared for some restaurants to pick a side and serve their style.

    The history of the lobster roll probably comes down to those catching the lobsters; it's feasible to believe the lobstermen put the day's unsold catch between two slices of bread. More interestingly, the lobster roll might be the original border war debate. Who lays claim to the first lobster roll? New England or Canadian lobstermen? The earliest record of a sea-borne sandwich was traced back to a restaurant called Perry's in Milford, Connecticut, in the 1920s. Perry's probably had one major difference between theirs and the Lobstermen version, as it was described as a "hot grilled lobster sandwich." The lobstermen may not have had the resources or time to grill their sandwiches. Legendary Boston chef Jasper White is largely credited for the rise of popularity in the 1980s. Now, it is on many, many menus across New England, and many will ship nationwide.

    Since lobster rolls are on so many menus or part of family traditions, you can imagine that variation would start to emerge. For these succulent sandwiches, two primary regional variations reign supreme: Connecticut and Maine. Connecticut style is served warm with melted butter. The warm butter goes well with the rich flavor of the lobster. Maine style is served with chilled lobster with mayo, similar to a salad sandwich like tuna salad. The tanginess of a good mayo enhances the sweetness of the lobster and adds a creamy texture. From my experience, mayo seemed to offer more flavor variations. We had several different rolls that had mayo with additional flavors. Two rolls stood out: garlic aioli and chipotle. Both styles are typically served on a toasted hoagie roll. 

    I'm guessing there are no health benefits, preferring one style over the other. It most likely comes down to what you have traditionally eaten or personal tastes. Some prefer the taste of butter or may not care for the taste of mayo. Either way, try both, decide for yourself, and engage in the hundred-year-old debate. Add a comment below about which lobster roll style you prefer.

    Safe travels wherever your culinary travels take you.