During the fall and winter months, we’re all about easy and comforting dinner recipes. Homemade chili is one of our favorite cozy dinners, and this recipe for white chicken chili is just the greatest (more on this below). My hearty white chicken …
During the fall and winter months, we’re all about easy and comforting dinner recipes. Homemade chili is one of our favorite cozy dinners, and this recipe for white chicken chili is just the greatest (more on this below). My hearty white chicken chili recipe trades out the traditional red beans, tomatoes, and ground beef for…
This creamy pumpkin smoothie tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin spice. Ready for pumpkin season? We’re here for it! Many of the season’s recipes are sugar loaded: pumpkin cookies, cakes, and of course good old pumpkin pie. But why not enjoy all the flavors in a healthy and delicious way? This Pumpkin Smoothie is creamy and full of pumpkin-spiced flavor: and made with Greek yogurt and fruit! It’s a deliciously cozy way to usher in the season…without the sugar high. It’s also packed with protein from the yogurt. Our son Larson was very into this one (especially sipping it out of his new pumpkin mug.) Bring on the pumpkin! Ingredients in this pumpkin smoothie This pumpkin smoothie is full of good-for-you ingredients. It’s also got a drizzle of added maple syrup to make it just sweet enough that it feels like a treat. Here are the ingredients in this tasty smoothie: Pumpkin puree: Make sure not to use pumpkin pie filling! You’ll just need plain unsweetened pumpkin puree. If you do have pumpkin pie filling, omit the spices and maple syrup, then add to taste. Greek yogurt: Greek yogurt adds a creamy […]
This creamy pumpkin smoothie tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin spice.
Ready for pumpkin season? We’re here for it! Many of the season’s recipes are sugar loaded: pumpkin cookies, cakes, and of course good old pumpkin pie. But why not enjoy all the flavors in a healthy and delicious way? This Pumpkin Smoothie is creamy and full of pumpkin-spiced flavor: and made with Greek yogurt and fruit! It’s a deliciously cozy way to usher in the season…without the sugar high. It’s also packed with protein from the yogurt. Our son Larson was very into this one (especially sipping it out of his new pumpkin mug.) Bring on the pumpkin!
Ingredients in this pumpkin smoothie
This pumpkin smoothie is full of good-for-you ingredients. It’s also got a drizzle of added maple syrup to make it just sweet enough that it feels like a treat. Here are the ingredients in this tasty smoothie:
Pumpkin puree: Make sure not to use pumpkin pie filling! You’ll just need plain unsweetened pumpkin puree. If you do have pumpkin pie filling, omit the spices and maple syrup, then add to taste.
Greek yogurt: Greek yogurt adds a creamy body and loads on the protein. It also provides probiotics for gut-health. You can also use any type of plain yogurt.
Banana: No need to freeze your banana! Use it room temperature, and it helps to add creaminess.
Apple: Apple also adds texture and body.
Pumpkin pie spice: This brings in the magic! Use store-bought or our homemade Pumpkin Pie Spice blend.
Maple syrup: Adds the final sweetness: you’ll need this to combat the bitterness of the pumpkin.
Blending up the perfect smoothie
This pumpkin smoothie has just the right texture using Greek yogurt and pumpkin puree as the main liquid components. But here’s a note if your smoothie doesn’t start to blend right away:
Place all the liquid items into your blender first. This helps the blades not get stuck when you start to blend.
If necessary, add a splash or milk or water to your smoothie to help it blend. Whether you’ll need it depends on the consistency of your yogurt and how powerful your blender is.
Variations and add-ins!
This pumpkin smoothie tastes pretty great as is. But you can mix it up if you like! Here are a few ideas for other add ins for this smoothie:
Oats: Add whole grains by throwing in 1/2 cup rolled oats.
Pecans, cashews or almonds: Throw in 1/4 cup nuts for even more plant-based protein.
Chai spices: Replace the pumpkin spice with chai spices.
Pumpkin smoothie topping ideas
Want to take this pumpkin smoothie over the top? If you’re serving it for guests for a fall brunch, it could be fun to step it up a bit. Here are some ideas for toppings: let us know what other ideas you have!
Chopped pecans or walnuts: A few chopped nuts look like lovely confetti.
Pumpkin seeds: Pepitas would be perfect! Or even pumpkin seed granola.
Vegan pumpkin smoothie variation
Want to make this into a vegan pumpkin smoothie? You can substitute oat milk or almond milk for the Greek yogurt! You can also use your favorite brand of vegan yogurt. It will have a slightly thinner texture than with yogurt, but it will taste just as good.
This pumpkin smoothie recipe is…
Vegetarian and gluten free. For vegan, plant-based, and dairy-free, use the variation in the recipe.
Place the ingredients in the blender in the order indicated, breaking the banana into pieces as you add it.
Blend on high until fully pureed and smooth, stopping and scraping as necessary. Depending on your blender and the consistency of your yogurt, you may need to add a splash of milk or water to get it to start. Eat immediately or refrigerate up to 1 day.
Oh how I live for a fall cheese board! And this one is better than the rest because of… bourbon crackling caramel. WOW. Yes, say it with me! Oh man guys. When we shot this cheeseboard… it was just SO good. So incredibly good. Let’s just say that 2020 is NOT the year of the […]
And this one is better than the rest because of… bourbon crackling caramel. WOW.
Yes, say it with me!
Oh man guys. When we shot this cheeseboard… it was just SO good.
So incredibly good.
Let’s just say that 2020 is NOT the year of the cheeseboard. Obviously. At least, not a giant mind-blowing cheeseboard.
It has been nearly a year since I made a big entertaining cheeseboard because it’s been nearly a year since I entertained with a huge group of guests! I guess I could have made a smaller one for us, and I probably should have, but I just… didn’t.
And I couldn’t believe how much I’ve missed them. I mean, I could not stay away from this board. It was sooooo delicious.
The combo between the salty and the sweet? Couldn’t handle it.
Now, before you freak over caramel and cheese, let me tell you! It’s not really any different from a wheel of brie topped with some sort of sweet jam. Or if you’ve ever made a sweet topping for brie, like a brown sugar kahlua version or something, then you’ll get it.
The caramel on top of the salty, creamy cheese is the best combination. Then add a crunchy cracker? Sold.
And because of the caramel, I don’t include my usual honeycomb (another staple I love on boards) or fig jam. Or any sort of sweet spread. The cracking caramel is enough!
To make it, you let sugar, water and bourbon bubble on the stovetop for 5ish minutes. I like to let it cool slightly – for just one minute or so – and then you pour it over your cheese. It slightly hardens and creates almost a crust of sorts over top of the cheese. But it’s still easy enough to slice into and twirl on your cracker.
OH MY GOSH.
I am 99% certain I will never make a cheeseboard without this again. It is a game changer. It elevates the whole board, and I don’t even like to use that term. Especially when it comes to cheese boards because let’s be real, unless you’re eating a Lunchable, a cheeseboard is already elevated.
But it does just that.
For the actual board, I like to use two creamier cheeses, like a brie and a creamy goat. I also absolutely love this caramelized cheese – it’s incredible and so warming for fall. However! The wonderful part of this board (or really, any board) is that you can use whatever cheese you like. If you’d rather use a hard cheese (hello drunken goat!), that works too. As long as you love the cheese and enjoy a savory + sweet combo, it will work.
Now for the next fun part: smoky honey roasted pepitas. Yessssss. I love them.
These pepitas come from my honeycrisp harvest salad which is one of my favorites this (and every) time of year. Roast the pepitas then let them cool and break them into clusters. You can throw them on top of the cheese or simply scatter them on the board.
With the pepita clusters, I also skip the nuts. I almost always do a marcona almond on my cheese boards but these are divine.
Also! I made the sweet and spicy walnuts from the salad too (in the salad I use pecans, but was out, so walnuts it was!) and they added so much crunch and flavor. I don’t think you have to make both sets of nuts for a cheese board, but it sure is fun because they are GOOD.
Now I hope I’ve convinced you that this should be dinner tonight.
Autumn Cheese Board with Bourbon Crackling Caramel
This fall cheeseboard is extra special, with creamy cheese drizzled in bourbon cracking caramel and topped with smoky honey roasted pepitas.
Course Appetizer
Cuisine American
Prep Time 30minutes
Cook Time 15minutes
Total Time 30minutes
Servings 8to 10 people
Author How Sweet Eats
Ingredients
1wheel brie cheese
1wheel goat cheese
1block ski queen gjetost cheese,(this is a caramel cheese)
salami slices
baguettes and crackers
apple wedges
grapes
figs
smoky honey roasted pepitas
1/2cuppepitas
1/2tablespoonscoconut oil
2 to 3tablespoonshoney
1/4teaspoonsmoked paprika
pinchof salt
bourbon crackling caramel
½cupbrown sugar
2tablespoonsbourbon
2tablespoonswater
Instructions
Note: you can prepare the pepitas ahead of time. I suggest assembling the board fully and then making they caramel, as it only takes 5 minutes and you want to pour it over the cheese shortly after making.
Assemble the cheese board with the cheese wedges and blocks in the center, and the fruit, crackers, salami and and baguettes around the outside. Pour the slightly cooled caramel over the top of the cheese. Sprinkle with the pepitas clusters or spread them around the board.
Serve!
smoky honey roasted pepitas
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Microwave the coconut oil and honey together until melted, about 30 seconds. Stir the pepitas in a large bowl with the honey mixture, salt and smoked paprika. Place them on the baking sheet and smooth them out with a spatula – you still want them clustered so you can break them apart after baking!
Bake for 10 to 15 minutes, or until golden. Remove from the oven and toss slightly. Let cool completely before breaking apart.
bourbon crackling caramel
Combine the sugar, bourbon and water in a saucepan over medium heat. Whisk until the sugar dissolves. Bring the sugar to a boil and reduce it until it is just bubbling. Let it bubble for 5 minutes, brushing down sides with a pastry brush if needed.
Remove from the heat and let cool slightly for 1 to 2 minutes. Pour over the cheese wheels!
Chow MeinWhen I was in college my ‘go to’ quick meal always seemed to be chow mein. It wasn’t necessarily the healthiest option, but it always hit the spot and was so good! It wasn’t until a few years ago that I actually tried making this dish at&h…
When I was in college my ‘go to’ quick meal always seemed to be chow mein. It wasn’t necessarily the healthiest option, but it always hit the spot and was so good! It wasn’t until a few years ago that I actually tried making this dish at…
When given the choice, I almost always would like a glass of sparkling wine to drink. (Well… unless I want a Manhattan.)
But while I am an enthusiastic appreciator and I extend my love to virtually any wine with bubbles, sparkling wine is by no mean…
When given the choice, I almost always would like a glass of sparkling wine to drink. (Well... unless I want a Manhattan.)
But while I am an enthusiastic appreciator and I extend my love to virtually any wine with bubbles, sparkling wine is by no means a single thing. It’s an umbrella category, and though we often speak of different types of sparkling wine in the same breath, there are differences in how they are produced, the grapes they use, and how they taste.
Any time of day, a warm, fluffy loaf of bread can seemingly fix just about any problem. Whether it be a simple cranberry-hazelnut toast, lathered with a generous smear of cultured (or vegan!) butter for breakfast, or a whole wheat pizza loaded with the…
Any time of day, a warm, fluffy loaf of bread can seemingly fix just about any problem. Whether it be a simple cranberry-hazelnut toast, lathered with a generous smear of cultured (or vegan!) butter for breakfast, or a whole wheat pizza loaded with the season’s freshest ingredients for dinner, bread in any form is sure to put a smile on your face.
To celebrate all things gluten and yeast, we’ve gathered 30 of the best yeast bread recipes that go far beyond your average loaf.
When I visited Leh, a dusty Himalayan town and the erstwhile capital of the kingdom of Ladakh, it was at the onset of winter. Tiny cafes serving Himalayan meals to weary trekkers had begun wrapping up for the season. On my last night after an arduous p…
When I visited Leh, a dusty Himalayan town and the erstwhile capital of the kingdom of Ladakh, it was at the onset of winter. Tiny cafes serving Himalayan meals to weary trekkers had begun wrapping up for the season. On my last night after an arduous pine forest walk, when I couldn’t be bothered about what to get for dinner (I just want something hot and spicy!, I thought to myself) I spotted a three-letter dish called kev.
Resembling strozzapreti, a Tuscan pasta variety that looks like chopped pieces of a thin rope, a bowl of kev is just that, except it’s made of whole wheat flour and tempered with a handful of Indian spices and mountain beans. And this is just one example of the range of Himalayan pastas that are common in this part of the country. Their skyu is an orecchiette look-alike; chutagi feels like a distant cousin of minestrone; and bhatsa marku, a Tibetan version of mac and cheese comes topped with dri (female yak) cheese.
Here’s how to cook steel cut oats! It takes just 25 minutes to make an easy creamy bowl of oatmeal: the ideal healthy breakfast. Are you a steel cut oats fan? These chewy oats have a porridge-like texture and feel like a cozy hug in the morning. They’re a fun way to mix up the standard Old Fashioned oats, and may have some slight benefits over them: though both are an incredibly healthy way to start the day! Alex and I used to avoid this type of oats because they take longer to cook. But here’s the thing: you can make a big pot of steel cut oats in 25 minutes and eat off of the leftovers all week! They come out beautifully creamy and a fitting canvas for tasty toppings. What are steel cut oats? What’s the difference vs rolled oats? Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley. Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day! An additional benefit […]
Here’s how to cook steel cut oats! It takes just 25 minutes to make an easy creamy bowl of oatmeal: the ideal healthy breakfast.
Are you a steel cut oats fan? These chewy oats have a porridge-like texture and feel like a cozy hug in the morning. They’re a fun way to mix up the standard Old Fashioned oats, and may have some slight benefits over them: though both are an incredibly healthy way to start the day! Alex and I used to avoid this type of oats because they take longer to cook. But here’s the thing: you can make a big pot of steel cut oats in 25 minutes and eat off of the leftovers all week! They come out beautifully creamy and a fitting canvas for tasty toppings.
What are steel cut oats? What’s the difference vs rolled oats?
Steel cut oats are whole grain oats that are cut into nubs: the grains look like brown rice or barley. Rolled oats are oat groats that are rolled through steel rollers: this gives them a flat shape and makes them much quicker to cook. Both varieties have very similar nutritional profiles: lots of protein and fiber to start your day!
An additional benefit of steel cut oats is that since they are processed the most minimally, they have slightly more fiber and may have a lower glycemic index than rolled oats. This may allow you to feel fuller and have less of a “spike” of energy after eating. (Source)
How to cook steel cut oats: tips!
Steel cut oats might seem daunting, but they’re very easy to cook. You’ll simply simmer them in a mix of milk and water for about 25 minutes, until they become creamy and tender. Here are a few notes on the process:
Simmer the water and milk (and watch closely). The mixture of water and milk can quickly go from almost simmering to boiling over. Keep an eye out!
Add oats and simmer about 25 minutes, stirring occasionally. You’ll want to have the heat on low where it’s just bubbling. Stay close by so you can stir occasionally, or the oats will stick to the bottom and a film will form on the surface.
That’s it! It’s truly simple. It makes for a great make-ahead breakfast that you can store in the refrigerator all week.
Alternate method: Instant Pot!
You can also cook steel cut oats in an Instant Pot. This makes the method totally hands off, and makes a great creamy texture. This Pressure Cooker Steel Cut Oats makes a big batch of 8 to 10 servings: it’s perfect for entertaining or eating off of all week. Speaking of…
Storage info for steel cut oatmeal
Store your cooked steel cut oatmeal in an airtight container in the refrigerator for up to 1 week. Here’s the thing: steel cut oatmeal becomes very thick when it’s chilled. To reheat it, follow these instructions:
Add a splash of milk or water.
Throw it in the microwave for a minute, or heat it on the stovetop over low heat, stirring until it becomes creamy.
Vegan variation for steel cut oats
Steel cut oats are easy to make vegan! Simply cook them with your favorite non dairy milk. Here are a few non dairy milk options we recommend (all unflavored):
Oat milk: It’s got a great creamy body and neutral flavor. This is our top choice for oatmeal.
Almond milk: This type of milk also works, but the texture is thinner and almost like water. You may want to consider using all milk instead of the combination of milk plus water.
Soy milk: You can also use soy milk for steel cut oats. We typically don’t buy it because we prefer the flavor of oat or almond.
Note: Avoid coconut milk in this case: it has a very strong coconut flavor and is very high fat. It’s better to use in curries and to make vegan whipped cream.
Steel cut oats toppings
Once you’ve got a big bowl of creamy goodness, here’s the fun part: adding toppings! Here are some of our favorite oatmeal topping ideas:
The best is combining flavors into an interesting topping! Try PB&J oats with peanut butter and berry jam, or banana nut oatmeal with bananas, toasted walnuts and a drizzle of honey.
More favorite oatmeal recipes
Are you as into oatmeal as we are? It’s our favorite healthy breakfast idea, hands down. Here are a few more of our our best oatmeal recipes to try:
How to Make Oatmeal Our master recipe for chewy, toasted Old Fashioned oats!
In a large pot, bring water and milk to a boil (watch closely to make sure that it does not boil over). Once boiling, add the steel cut oats, salt and cinnamon and stir to combine.
Bring to a simmer over low heat and cook, stirring occasionally, for 20 to 25 minutes until the oats are creamy and tender. Serve immediately with desired toppings. Stores refrigerated up to 1 week: it will become very thick when chilled, so stir in some milk or water when reheating.
Category:Breakfast
Method:Stovetop
Cuisine:American
Keywords: Steel cut oats, steel cut oatmeal, how to cook steel cut oats
Wondering which recipes were the most loved for the month of September? Discover for yourself why everyone is talking about these five winners! Continue reading “September’s Most Popular Recipes” »
Wondering which recipes were the most loved for the month of September? Discover for yourself why everyone is talking about these five winners!