Swedish Meatballs

Swedish meatballs are a delicious and cozy meal that is easy enough to prepare for a weeknight dinner but fancy enough for a special occasion.

The post Swedish Meatballs appeared first on Budget Bytes.

I don’t know about you, but I can’t go to Ikea without getting some of their iconic Swedish meatballs. But I can’t go to Ikea every time that craving hits, so we decided to make a budget-friendly homemade version that is easy enough for a cozy weeknight dinner, yet indulgent enough for an impressive, dinner-party main. Both hearty and comforting, these Swedish meatballs are like a hug in a dish!

Overhead view of a bowl of mashed potatoes topped with Swedish meatballs.

What are Swedish Meatballs?

Köttbullar, known in English as “Swedish meatballs” is a traditional Scandinavian dish of meatballs and gravy. Unlike Italian meatballs, the meat mixture for Swedish meatballs is flavored with allspice (and sometimes nutmeg), and after searing, they are nestled into a creamy gravy fortified with beef broth rather than a spicy, garlicky tomato sauce. 

What to serve with Swedish meatballs

Swedish meatballs are typically served with mashed potatoes. (We like ours with a little minced parsley and fresh cracked pepper on top, too!) But they’re also great served over egg noodles, or anything that will serve as a vehicle for that delicious gravy! 

Traditional interpretations of this dish frequently include a slightly-sweetened Lingonberry jam (a wild, lowbush berry native to Sweden), which has a similar flavor to cranberries or red currants. If you have leftover cranberry sauce from the holidays, that makes a great addition to this meal.

Can you Make Them Ahead?

Yes, you can make the meatballs a day ahead. If making a larger quantity, sear in batches, taking care that each meatball is cooked thoroughly to an internal temperature of at least 145℉. Allow them to cool completely before refrigerating. To reheat, spread them out on a parchment-lined sheet pan at 375℉ while you make the gravy, and then continue with the recipe as written. Once they have simmered in the sauce, each meatball should reach an internal temperature of 165℉ before serving.

Close up side view of Swedish Meatballs in the skillet.
Overhead view of a bowl full of mashed potatoes and Swedish Meatballs.
Print

Swedish Meatballs

Swedish meatballs are a delicious and cozy meal that is easy enough to prepare for a weeknight dinner but fancy enough for a special occasion.
Course Dinner, Main Course
Cuisine Scandavian
Total Cost $5.83 recipe / $1.46 serving
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 4 meatballs
Calories 545kcal

Ingredients

Meatballs

  • 1/4 cup plain breadcrumbs $0.20
  • 1/4 tsp nutmeg $0.03
  • 1/4 tsp allspice $0.03
  • 1/4 tsp garlic powder $0.02
  • 1/4 tsp salt $0.02
  • 1/2 lb. ground pork $0.99
  • 1/2 lb. ground beef $2.65
  • 1 large egg, lightly whisked $0.32

Gravy

  • 4 Tbsp butter, divided $0.60
  • 4 Tbsp all-purpose flour $0.03
  • 2 cups beef broth* $0.24
  • 1 tsp Worcestershire sauce $0.02
  • 1/8 tsp nutmeg $0.01
  • 1/3 cup heavy cream $0.55
  • 1/4 tsp freshly cracked pepper $0.02
  • 1 Tbsp chopped fresh parsley (optional garnish) $0.10

Instructions

  • In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt. (Note: Mixing the dry ingredients first will ensure the seasoning is evenly distributed throughout the meatballs and prevent you from overworking the meat mixture.)
  • Meanwhile, add the pork and beef to a large bowl. Lightly whisk the egg, then add it to the bowl with the meat. Lastly, add the breadcrumb mixture.
  • Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.
  • Divide and shape the meat mixture into 16 meatballs, about 1.5 Tbsp each.
  • Add 1 Tbsp of the butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook for a minute or two on each side, or until well browned. The meatballs do not need to be cooked through at this point.
  • Remove the browned meatballs from the skillet. Add the remaining 3 Tbsp butter and the flour. Whisk the butter and flour together as the butter melts. Cook the butter and flour mixture for about two minutes.
  • Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet. Allow the broth to come up to a simmer, at which point it will thicken.
  • Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream. Taste the gravy and adjust the salt or seasonings to your liking.

See how we calculate recipe costs here.

Notes

*We use Better Than Bouillon to make our broth. If using a low-sodium broth you may need to add more salt to the gravy for taste.

Nutrition

Serving: 1serving | Calories: 545kcal | Carbohydrates: 12g | Protein: 25g | Fat: 44g | Sodium: 844mg | Fiber: 1g
Overhead view of Swedish Meatballs in the skillet.

How to Make Swedish Meatballs – Step by Step Photos

Breadcrumbs and spices in a bowl.

Add ¼ cup plain breadcrumbs to a bowl along with ¼ tsp nutmeg, ¼ tsp allspice, ¼ tsp garlic powder, and ¼ tsp salt and stir until evenly combined.

Meatballs ingredients in a bowl.

Add ½ lb. ground pork, ½ lb. ground beef, the breadcrumb mixture, and one lightly whisked large egg to a bowl. Use your hands to mix the ingredients together until evenly combined. Avoid over-mixing because that will make the meatballs tough.

Shaped meatballs on a red cutting board.

Divide the mixture into 16 meatballs, about 1.5 Tbsp each, and shape them into balls.

Browned meatballs in the skillet.

Add 1 Tbsp butter to a large skillet and heat over medium. When the butter is melted and foaming, add the meatballs. Cook the meatballs, turning occasionally until they are well browned. The meatballs do not need to be cooked through at this point.

Butter and flour added to the skillet, meatballs removed.

Remove the browned meatballs from the skillet and add 4 Tbsp all-purpose flour and the remaining 3 Tbsp butter to the skillet.

Roux being whisked in the skillet.

Continue to cook the butter and flour over medium heat for about 2 minutes, whisking constantly.

Beef broth being poured into the skillet.

Slowly pour in 2 cups beef broth while whisking, making sure to dissolve any browned bits off the bottom of the skillet. Cook and stir the mixture over medium heat until it comes up to a simmer, at which point it will thicken into a gravy.

Cream and spices added to the gravy in the skillet.

Add 1 tsp Worcestershire sauce, ⅛ tsp nutmeg, ¼ tsp pepper, and ⅓ cup heavy cream to the gravy, and stir to combine. Taste the gravy and adjust the salt or other seasonings to your liking.

Meatballs being added back to the skillet.

Add the meatballs back to the skillet and stir to coat in the gravy.

Finished Swedish meatballs in the skillet with gravy.

Let the meatballs simmer in the sauce until cooked through (about 5 minutes).

Overhead view of a bowl full of mashed potatoes and Swedish Meatballs.

Serve the meatballs and gravy over a bed of mashed potatoes or egg noodles. Top with chopped parsley and more pepper if desired.

Super close up image of Swedish meatballs in gravy.

Ooooh, look at that gravy! So lush!

The post Swedish Meatballs appeared first on Budget Bytes.

Pumpkin Ice Cream

This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love. What’s…

A Couple Cooks – Recipes worth repeating.

This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.

Pumpkin Ice Cream

What’s better than a creamy, fall-spiced dessert? Try this Pumpkin Ice Cream recipe! Scoop up a bowl and it’s lusciously soft and creamy, scented with just the right hit of cinnamon, ginger, allspice and nutmeg. Each rich spoonful will make you raise your eyebrows in delight. Take it to the next level and add candied pecans for a sweet, salty crunch. It’s the perfect fall dessert for any occasion!

Ingredients in this pumpkin ice cream recipe

This pumpkin ice cream recipe is full of fall-spices with the best creamy texture. It uses the base recipe of our homemade ice cream, with the addition of pumpkin puree and some spices. The pumpkin puree gives it an almost fluffy body that’s irresistibly fun to eat. Here’s what you’ll need for this recipe:

  • Whole milk
  • Heavy cream
  • Cornstarch
  • Granulated sugar and brown sugar
  • Pumpkin puree
  • Cinnamon, ginger, allspice and nutmeg
  • Vanilla extract
  • Salt
Pumpkin Ice Cream recipe

Required equipment: ice cream maker

This pumpkin ice cream recipe requires an ice cream maker to get that beautifully fluffy texture. You’ll find this piece of equipment a great investment you can use to make sorbetssherbet and ice cream year round! There are two main types of ice cream makers to try:

  • Freezer bowl ice cream maker (inexpensive). Find any type of freezer bowl ice cream maker for the most economical choice. Here’s the 2 quart freezer bowl ice cream maker we use; it’s a little more expensive but very durable. You’ll need to freeze the base of the ice cream maker overnight before making this recipe.
  • Automatic ice cream maker (expensive but easy to use). Do you make ice cream often? You might want to consider this automatic ice cream maker, which is larger and more expensive. It requires no pre-freezing of the base, which is handy. You can also make multiple batches back to back without needing to freeze the base again.
Pumpkin Ice Cream

How to make pumpkin ice cream (basic steps)

Making pumpkin ice cream is a simple concept: you’ll make a custard, cool it, and then churn it in your ice cream maker. The hardest part is waiting for it to “ripen” in the freezer afterwards! This is a great recipe for making ahead. Here’s what you’ll do:

  • Make the custard (5 minutes): Simmer cornstarch, whole milk and sugars and spices for 4 to 5 minutes, taking care that it doesn’t boil. Then add in the heavy cream, vanilla and salt.
  • Cool the custard (1 hour): Transfer the mixture to a large metal or glass bowl and place the bowl in a smaller bowl of ice water for 1 hour.
  • Churn (25 minutes): Churn the custard in an ice cream maker. After 25 minutes, it makes a soft serve texture.
  • Freeze or “ripen” for hard ice cream texture (at least 2 hours or overnight): Freeze the ice cream for 2 to 4 hours for a scoop-able, hard ice cream texture (as shown in the photos).

Toppings and mix-in ideas

Once you’ve got your pumpkin ice cream, it’s deliciously rich and creamy with no toppings at all. But if you’d like to add an extra something, add a fun topping! You can also use most of these ideas as a mix in. Add the mix-ins in the last 2 minutes of churning or you can simply mix them in with a spoon once the ice cream is in a loaf pan.

  • Candied pecans: A handful of crushed or chopped candied pecans make the best topping (or mix-in!)
  • Candied walnuts: Or, candied walnuts take a close second as a tasty topping or mix-in.
  • Chocolate chips: Add ¾ cup chocolate chips as a mix in, or use the melted chocolate method from this chocolate chip ice cream.
  • Graham cracker chunks: Make pumpkin pie ice cream by adding chopped graham crackers as a mix-in.
  • Caramel sauce: Drizzle with caramel sauce or salted caramel sauce and top with chopped pecans for a decadent sundae.
Pumpkin Ice Cream recipe

Storage info

This pumpkin ice cream stays creamy in the freezer for up to 2 weeks. The flavor is at its peak right away, but you can store this ice cream for up to 2 weeks and it tastes delicious. You’ll notice that if you’ve stored it in the freezer overnight, it will be very hard. Allow the pan to sit at room temperature for 5 to 10 minutes before scooping.

And that’s it! Let us know if you try this pumpkin ice cream and what you think.

More pumpkin recipes

When it’s the season, it’s time to use all that pumpkin puree! Here are a few more pumpkin recipes and pumpkin desserts you’ll love:

Print
Pumpkin Ice Cream

Pumpkin Ice Cream


  • Author: Sonja Overhiser
  • Prep Time: 1 hour 30 minutes (including chill time)
  • Cook Time: 5 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 1 quart

Description

This pumpkin ice cream recipe is lusciously creamy and warm spiced! It’s a showy fall dessert everyone will love.


Ingredients

  • 2 tablespoons cornstarch
  • 1 cup whole milk
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon allspice
  • ¼ teaspoon nutmeg
  • 1 ½ cups heavy cream
  • 1 cup pumpkin puree
  • 1 tablespoon vanilla extract
  • ⅛ teaspoon kosher salt

Instructions

  1. In a medium saucepan, slowly whisk the cornstarch into the whole milk, then whisk in the granulated sugar, brown sugar, cinnamon, ginger, allspice, and nutmeg. Heat over medium heat for 4 to 6 minutes, whisking frequently, until it’s almost simmering and the mixture thickens.
  2. Remove from the heat. Stir in the heavy cream, pumpkin puree, vanilla extract, and salt.
  3. Transfer the mixture to a large metal or glass bowl. Place the bowl in a smaller bowl of ice water for 1 hour, making sure not to splash any water into the custard. Alternatively, simply place the bowl in the refrigerator and wait for 3 to 4 hours or until the temperature drops to 40 degrees Fahrenheit.
  4. Churn according to your ice cream maker instructions, about 25 minutes for soft serve consistency. For hard ice cream texture, transfer to a loaf pan or sealed container and freeze in the freezer for at least 2 hours or even better, overnight. Store in a loaf pan with a parchment sheet over the top or a sealed container for up to 2 weeks. Allow to stand at room temperature for 5 to 10 minutes before scooping. 
  • Category: Dessert
  • Method: Frozen
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin ice cream, pumpkin ice cream recipe

A Couple Cooks - Recipes worth repeating.

Best Pumpkin Cookies

This pumpkin cookies recipe is ultra soft, chewy, and cozy spiced! Drizzle with simple icing for the perfect fall cookie.…

A Couple Cooks – Recipes worth repeating.

This pumpkin cookies recipe is ultra soft, chewy, and cozy spiced! Drizzle with simple icing for the perfect fall cookie.

Pumpkin cookies

Here’s our ultimate fall treat: this Pumpkin Cookies recipe! These sweet morsels are lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing. Even better, the soft texture holds up for days. They really are the best, if we do say so ourselves: perfect for fall dessert tables, Halloween, Thanksgiving and everything in between.

Ingredients in this pumpkin cookies recipe

Here’s the thing: we’re not huge fans of cakey pumpkin cookies. You know, the kind that are basically like little round pumpkin cakes? We get the appeal, but to us they’re not really cookies. So with this recipe, we set about to create a pumpkin cookie that’s well, an actual cookie!

These come out irresistibly soft and chewy, like the texture of a molasses ginger cookie but with pumpkin and pumpkin spices. The key? Don’t use too much pumpkin puree: it adds lots of moisture which leads to cakey cookies. Here are the ingredients you’ll need for this pumpkin cookie recipe:

  • Unsalted butter
  • All-purpose flour
  • Baking soda
  • Cinnamon, ginger, allspice, nutmeg, and salt
  • Granulated sugar
  • Egg yolk
  • Molasses
  • Vanilla extract
  • Pumpkin puree (not pumpkin pie filling)
Pumpkin Cookies

A few ingredient notes

What makes these pumpkin cookies so great? The texture is so pillowy and chewy, and the flavor is developed and perfectly spiced. Here are a few keys to achieving that perfect cookie:

  • Brown the butter. Heat the butter until it starts to turn brown and smells nutty, then immediately remove from the heat. Browning the butter adds a deep nuance in flavor (and smells incredible).
  • Use a small amount of pumpkin and a hint of molasses. Too much pumpkin makes for cakey cookies. This recipe uses just enough pumpkin and a bit of molasses, which helps to make the perfect chewy texture.
  • Use individual spices instead of pumpkin pie spice. We’ve found you can get the best flavor in baked goods using individual spices vs the premade jar.

Tips for baking pumpkin cookies

Cookies can be temperamental, and pumpkin cookies are no different. It’s challenging to get cookies that look perfectly identical. Here are a few tips for upping your baking game:

  • Use a cookie scoop. If you have a 1 ½ tablespoon cookie scoop, it’s helpful for portioning the dough perfectly.
  • Bake the trays separately. This is one of our biggest baking tips: bake only one tray of cookies at a time! This ensures the best consistency between the trays because the oven heat is the same for each. (This is even true with beautiful new ranges like this one.)
  • Refrigerate the dough in between baking the trays. It’s not required, but it also yields the most consistency. When you don’t chill in between baking, the cookies have slightly more crinkles — which actually looks nice, just slightly different from the first batch.
Pumpkin Cookies

One final note: you can also chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls. (Baking the dough right from chilled yields different results.)

A note on pumpkin puree brands

There’s a fair amount of variation between pumpkin puree brands. Some are rather dry, and others are very wet. We’ve found from experimentation that Libby brand of canned pumpkin has the best dry texture for baking. We’re not affiliated with the brand: we’ve just noticed that other brands can be very wet. When you’re baking pumpkin cookies, if you have access to this brand it yields the most consistent results!

For the glaze

These pumpkin cookies taste delicious without the icing glaze: but it adds just the right heightened sweetness. It also looks fun and makes them even more irresistible! Here are a few notes on the glaze:

  • Let the cookies cool to room temperature before icing them. Otherwise, the icing will melt!
  • Use a fork for drizzling. It seems counterintuitive, but a fork makes better lines than a spoon.
  • Adjust the texture as needed. If the icing is too dry add a hint of milk. If it’s too runny, add a bit more powdered sugar.
Pumpkin Cookies

Storage for pumpkin cookies

We’ve mentioned it a few times, but we’ll say it again: these pumpkin cookies hold up well over time. This is a must for cookies in our opinion, since you’re making them in such a big batch. Here’s what to note about storing these cookies:

  • Store in a sealed container at room temperature for 1 week. The texture holds up well: no need to add anything to the container.
  • Store refrigerated for 2 weeks. Allow to come to room temperature before serving.
  • Store frozen for up to 3 months. If you can, freeze the cookies un-iced: it doesn’t hold up as well frozen.
Pumpkin cookies

More pumpkin recipes

‘Tis the season! Here are a few more pumpkin recipes you’ll love:

Print
Pumpkin cookies

Pumpkin Cookies


  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 25 minutes
  • Total Time: 55 minutes
  • Yield: 26 cookies

Description

This pumpkin cookies recipe is ultra soft, chewy, and cozy spiced! Drizzle with simple icing for the perfect fall cookie.


Ingredients

For the cookies

  • 10 tablespoons unsalted butter
  • 2 cups all-purpose flour (280 g)
  • 1 teaspoon baking soda
  • 1 tablespoon cinnamon
  • 2 teaspoons ground ginger
  • 1 teaspoon ground allspice
  • ½ teaspoon nutmeg
  • ½ teaspoon kosher salt
  • 1 cup granulated sugar, plus more for rolling
  • 1 egg yolk
  • 1 tablespoon molasses
  • 1 teaspoon vanilla extract
  • ½ cup pumpkin puree (Libby brand is most consistent for baked goods*)

For the glaze

  • 1 cup powdered sugar
  • 2 tablespoons milk
  • ½ tablespoons butter

Instructions

  1. Preheat the oven to 350°F.
  2. Place the butter (sliced into pieces) in a skillet over medium heat. Heat for about 5 minutes until it melts, turns foamy, and then becomes golden brown in color and smells nutty. Immediately remove from the heat and transfer to a bowl. Transfer to the freezer for 15 minutes to cool (you can also do this in advance and cool it to room temperature).
  3. In a medium bowl, whisk the flour, baking soda, cinnamon, ginger, allspice, nutmeg, and salt.
  4. Add the cooled browned butter to the bowl of a stand mixer. Add the sugar and mix on High speed for 1 minute, until light and fluffy. Add the egg yolk, molasses and vanilla extract, and beat on High speed for 1 minute. Add the pumpkin puree and mix just until incorporated, scraping once. Pour in the bowl of dry ingredients and mix on Low speed until just combined.
  5. Line a baking sheet with parchment paper. Place ¼ cup granulated sugar on a plate. Roll the dough in 1 ½ tablespoon balls, using a cookie scoop if possible, then roll the ball into the plate of sugar. Repeat for a tray of 12 cookies. Add a single tray to the oven and bake 12 to 13 minutes, until puffed. Chill the remaining dough while baking (recommended but not required; without it the second batch comes out with slightly more crinkles**). Allow to cool on the pan 5 minutes before removing to a baking rack.
  6. Repeat for the second batch of cookies (baking the trays separately yields more even results).
  7. Allow the cookies to cool to room temperature, about 30 minutes. For the glaze, mix the powdered sugar, milk and melted butter in a small bowl until a thick icing forms (add slightly more sugar if it’s too runny or a hint more milk if too thick). Use a fork to drizzle the icing over the cookies. Wait for about 20 minutes for the icing to dry before serving.
  8. Store at room temperature for about 1 week, refrigerated for 2 weeks (bring to room temperature before serving), or frozen for 3 months (un-iced cookies freeze best).

Notes

*Don’t use pumpkin pie filling! Canned pumpkin can vary in moisture level, and too much moisture makes cakey pumpkin cookies. We’ve found Libby brand canned pumpkin has the best dry texture for baking, while other brands can have more moisture than others.

**You can also chill the dough longer than it takes to bake the first tray, but let it come to roughly room temperature before making the balls. (Baking the dough right from chilled yields different results.)

  • Category: Dessert
  • Method: Baked
  • Cuisine: Fall
  • Diet: Vegetarian

Keywords: Pumpkin cookies, pumpkin cookie recipe, pumpkin cookies recipe

A Couple Cooks - Recipes worth repeating.

Spiced Lentils with Carrots

These warm, sweet, and savory spiced lentils hold up well as leftovers and make the perfect cozy vegetarian meal prep.

The post Spiced Lentils with Carrots appeared first on Budget Bytes.

If you’ve been hanging out with me for a while, then you know how much I love lentils. They’re cheap, easy to cook, and are a blank slate for flavor. This week I decided to take one of my favorite spice combos and add it to some lentils. Warm cumin, garlic, and ginger pair with the subtle sweetness of ginger, cinnamon, and carrots to create a complex flavor that is simply out of this world. Spoon these saucy spiced lentils over something starchy like polenta, rice, or mashed sweet potatoes and you’ll be in lentil heaven.

Overhead view of spiced lentils with carrots in a skillet

Spiced but not Spicy

These lentils are seasoned with a slew of warm, sweet, and savory spices, but they are not hot or spicy. I did add a ¼ tsp crushed red pepper to the mix which gives the back end just a slight kick, but I still wouldn’t consider it spicy by any means. If you do happen to be sensitive to spicy flavors, you can reduce or eliminate the crushed red pepper.

What Kind of Lentils to Use

This recipe is designed for brown or green lentils (not French green lentils, which take much longer to cook). This type of lentil cooks in about 20-30 minutes of simmering, does not require soaking, and they hold their shape when softened. I do not recommend red, orange, or yellow lentils for this recipe because they break down quickly when cooked and will leave you with something more like a mush or porridge.

How to Serve Spiced Lentils

You can serve these lentils in a bowl on their own with some crusty bread for dipping, or spoon them over just about any type of starch. I served mine over a cornmeal mush (like polenta or grits), but you could also serve them over rice, mashed white potatoes or sweet potatoes, farro, or any other grain that you might like.

Meal Prep It!

I think these spiced lentils would make a fabulous vegetarian or vegan meal prep. They’ll keep well in the fridge for four to five days and should reheat quickly in the microwave. They’ll also freeze well, so you can stock a few extra portions in your freezer!

Overhead view of spiced lentils over a bed of polenta
side view of spiced lentils on a bed of polenta

Spiced Lentils with Carrots

These warm, sweet, and savory spiced lentils hold up well as leftovers and make the perfect cozy vegetarian meal prep.
Total Cost $3.91 recipe / $0.98 serving
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 about 1.25 cups each
Calories 314kcal
Author Beth – Budget Bytes

Ingredients

  • 1 yellow onion $0.32
  • 4 cloves garlic $0.32
  • 1 tsp fresh grated ginger $0.10
  • 4 carrots (about 2 cups chopped) $0.56
  • 2 Tbsp olive oil $0.32
  • 1 tsp ground cumin $0.10
  • 1/2 tsp cinnamon $0.05
  • 1/2 tsp allspice $0.05
  • 1/4 tsp crushed red pepper $0.02
  • 1 cup brown lentils $0.67
  • 3 Tbsp tomato paste $0.15
  • 1/4 cup chopped dried apricots or raisins* $0.75
  • 3 cups vegetable broth $0.40
  • 1 Tbsp chopped parsley (optional) $0.10

Instructions

  • Dice the onion, mince the garlic, grate the ginger, and peel and dice the carrots.
  • Add the onion, garlic, ginger, and olive oil to a deep skillet. Sauté over medium heat until the onions are soft and translucent (about five minutes).
  • Add the diced carrots, cumin, cinnamon, allspice, and crushed red pepper to the skillet. Continue to sauté for about two minutes more.
  • Next, add the uncooked lentils, tomato paste, and broth to the skillet. Stir until the tomato paste has dissolved into the broth. Place a lid on the skillet and turn the heat up to high.
  • Allow the broth to come to a full boil. Once boiling, turn the heat down to medium-low and let the lentils simmer in the broth with the lid on for 30 minutes, stirring only occasionally.
  • After 30 minutes the lentils and carrots should be very tender. Give the lentils a taste and add salt or pepper if needed (this will depend on the salt content of your broth, I did not add any).
  • Serve the spiced lentils with crusty bread for dipping, or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.

Notes

*Raisins are the more economical choice here (golden or purple raisins), but I happened to have dried apricots on hand so I used those instead of buying raisins specifically for this recipe.

Nutrition

Serving: 1.25cup | Calories: 314kcal | Carbohydrates: 49g | Protein: 14g | Fat: 8g | Sodium: 851mg | Fiber: 18g
close up side view of spiced lentils in the skillet

How to Make Spiced Lentils with Carrots – Step by Step Photos

onion, garlic, and ginger in a skillet

Dice one yellow onion, mince four cloves of garlic, grate about one teaspoon fresh ginger, and peel and dice four carrots. Add the onion, garlic, and ginger to a deep skillet along with 2 Tbsp olive oil. Sauté over medium heat until the onions are soft and translucent.

Carrots and spices added to the skillet

Add the chopped carrots to the skillet along with 1 tsp cumin, ½ tsp cinnamon, ½ tsp allspice, and ¼ tsp crushed red pepper. Continue to sauté for about two minutes more.

lentils, tomato paste, and broth being added to the skillet

Add one cup uncooked brown lentils, 3 Tbsp tomato paste, and 3 cups vegetable broth to the skillet.

chopped apricots

Also, add ¼ cup chopped dried apricots or raisins to the skillet. If using dried apricots, chop them to about the same size as raisins.

Lid being placed on the skillet

Stir everything together until the tomato paste is mixed into the broth. Place a lid on the skillet, turn the heat up to high, and let the broth come up to a full boil. Once boiling, turn the heat down to medium-low and let the lentils continue to simmer, with the lid in place, for 30 minutes. Stir occasionally.

Finished spiced lentils in the skillet

After 30 minutes the lentils and carrots should be tender. Give them a taste and add salt if needed. I did not add any, but depending on the salt content of your broth, you may need a bit to make the flavors pop.

Overhead view of spiced lentils over a bed of polenta

Serve the spiced lentils with crusty bread for dipping or over a bed of polenta or mashed potatoes. Top with chopped fresh parsley if desired.

spiced lentils in the skillet with a wooden spoon

Try These Other Delicious Lentil Recipes:

The post Spiced Lentils with Carrots appeared first on Budget Bytes.

Mulled Wine

This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy…

A Couple Cooks – Recipes worth repeating.

This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy drink for a crowd!

Mulled wine

When the first chill starts to fill the air, it’s time for cozy drink season! What better way to start the fun than a great Mulled Wine? Make up a big pot, and it fills your kitchen with an intoxicating aroma of toasted allspice and cinnamon. This recipe is just sweet enough, balancing the bold fruity wine with mulling spices, citrus, and oak and vanilla notes on the finish. It’s truly stunning: a classic recipe for all your fall and winter occasions!

What is mulled wine?

Mulled wine is wine that’s heated with spices. It’s typically served in the fall and winter, especially around Christmastime. The first recorded spiced wine recipe was in Rome in the 2nd Century AD! Today it’s very popular in the UK and across Europe, as well as the US. It’s called Glühwein in German-speaking countries and Glögg in Nordic countries.

Mulled Wine

Mulled wine spices

Mulled wine is made with mulling spices, which infuse the entire drink with that signature cozy flavor. (The same style of spices are used in Mulled Cider.) Typically a mulled wine is simmered with whole spices instead of ground, so the flavor infuses into the wine instead of making it cloudy. There are lots of variations on the spices depending on your country and tradition. Common mulled wine spices include:

  • Cinnamon sticks
  • Cloves
  • Allspice berries
  • Whole nutmeg
  • Star anise

Star anise is the most unique of these mulled wine spices: it’s a star-shaped seed pod. It’s available at most grocery stores, but you can also buy star anise online.

Mulled wine spices

How to make mulled wine: stovetop, slow cooker or Instant Pot

You can make mulled wine using various methods: our favorite is the stovetop because it’s quick and easy! But if you’re serving a crowd at a party, a slow cooker or Instant Pot are great options. Here are the three methods of how to make mulled wine:

  • Stovetop method: The quickest method, at only 30 minutes! Just make sure it stays on the lowest warming setting: it shouldn’t even come to a simmer (otherwise the liquid reduces too much).
  • Slow cooker method: This method takes 2 hours and is great for parties! You can leave it on the warm setting and serve it right out of the Crock Pot.
  • Instant Pot method: Use this version if you have a pressure cooker instead of a slow cooker!
Mulled wine

Tips to the best mulled wine recipe

A good mulled wine is one thing: but a truly great mulled wine has a few tricks to take the flavor over the top! Here’s are a few tips for how to make the best version of this drink:

  • Toast the spices first. Toasting the spices for a few minutes in the pot or a skillet helps to release even more of their flavor during the simmering time. Plus, it makes your kitchen smell incredible!
  • Simmer very low. You barely want it to be bubbling. If it’s too high, the liquid will reduce and get too thick.
  • Add brandy and orange juice at the end. Do this instead of simmering them with the wine. It brings in major oak, vanilla and citrus notes to the finish of each sip.

Make a double recipe for party size

This mulled wine recipe uses one 750 ml bottle of wine, and makes enough for 6 servings of ¾ cup each. Serving a crowd? We’d recommend grabbing two bottles of wine and doubling this recipe. A doubled or even tripled recipe would fit in a Slow Cooker or Instant Pot. Use the 2x button in the recipe below for easy doubling.

Mulled Wine recipe

More winter drinks

Mulled wine is one of our top winter cocktails and hot alcoholic drinks! Here are a few more that always hit the spot:

This mulled wine recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Print
Mulled Wine

Mulled Wine


  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 35 minutes
  • Total Time: 35 minutes
  • Yield: 6 drinks
  • Diet: Vegan

Description

This mulled wine recipe is easy and classic, starring a bold red, mulling spices, brandy and orange. The ideal cozy drink for a crowd!


Ingredients

  • 10 allspice berries
  • 10 whole cloves
  • 3 star anise pods
  • 3 cinnamon sticks
  • 1 750 ml bottle dry red wine*
  • ½ cup water
  • ¼ cup maple syrup or honey
  • ¼ cup brandy or Cognac
  • 1 small orange, for garnish

Instructions

  1. Toast the spices: Add the spices to the bottom of a pot (or to a skillet for Slow Cooker or Instant Pot). Toast over medium heat for 2 to 3 minutes, stirring occasionally, until fragrant.
  2. Stovetop cooking instructions: Turn the heat to low. Add the water, then pour in the wine and maple syrup and stir. Warm for 30 minutes on low heat, just barely bubbling. Do not let the wine come to a full simmer (or the liquid will reduce too much).
  3. Slow Cooker & Instant Pot instructions: Place the wine, water and maple syrup in the slow cooker or Instant Pot (pressure cooker) with the toasted spices. Cook on low for 2 hours or Normal using the Instant Pot “Slow Cooker” setting.
  4. Add brandy and orange juice: When ready to serve, stir in the brandy or Cognac and the juice from 1 orange. Garnish with orange slices and if desired, rosemary sprigs. 

Notes

*Double the recipe for a party: for the Slow Cooker and Instant Pot it’s nice to have the doubled quantities. 

  • Category: Drink
  • Method: Stovetop
  • Cuisine: Drink

Keywords: Mulled wine, mulled wine recipe, how to make mulled wine, mulled wine spices

A Couple Cooks - Recipes worth repeating.

Pumpkin Spice Cake Bites (No-Bake!)

Is there anything pumpkin can’t do? We think not. From pumpkin cake to pumpkin pie ice cream to the ever-amazing pumpkin spice latte, there is nothing quite as classic as those warm and comforting flavors. So we’ve taken it to a whole new level — meet …

Pumpkin Spice Cake Bites (No-Bake!)

Is there anything pumpkin can’t do? We think not. From pumpkin cake to pumpkin pie ice cream to the ever-amazing pumpkin spice latte, there is nothing quite as classic as those warm and comforting flavors. So we’ve taken it to a whole new level — meet pumpkin spice cake bites (they’re thrilled to be here)!

All the best parts of pumpkin spice in a decadent and dreamy bite — perfect for snacking, enjoying as a wholesome treat, or adding some bite-sized fun to your holiday table.

Pumpkin Spice Cake Bites (No-Bake!) from Minimalist Baker →

Spiced Kefta

Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and…

Persian food, like many of the foods from a region that’s often broadly referred to as the Middle East, takes cues from a variety of influences and cultures as people traverse borders and bring their delicious foods with them. Which is why the food in America is so diverse; people have gifted us with foods from their homelands, such as tacos, sushi, pizza, beer, and bagels. Similarly, France has been blessed to have beans for cassoulet, chocolat chaud (hot chocolate), and croissants.

As a cook, I like dipping into various cuisines and cultures and lately, I’ve been working on Tahdig, a Persian rice dish that’s cooked on the stovetop until the bottom gets crusty, which can take an hour or longer, and requires some patience. Once done, you take a leap of faith and turn it out onto a plate so the crispy part (the tahdig) forms a golden, crackly crown on top of a bed of fragrant, saffron-infused rice…if you do it right.

Continue Reading Spiced Kefta...

Spiced Applesauce Bread

This applesauce bread recipe is the best quick bread! It’s unbelievably tasty and cozy spiced. Step it up with an easy icing drizzle! There’s zucchini bread for the summer and pumpkin bread for the fall…but here’s a cozy quick bread that works for anytime. This spiced and iced Applesauce Bread recipe! This one is perfectly spiced with cinnamon, allspice and cloves, and studded with oats. It’s so tasty and perfect for special occasions! Suffice it to say, it went over very well in our house. Take it over the top with an easy icing drizzle. It’s great for an occasional treat or as a way to use up applesauce. Here’s how to make this impressive loaf! Ingredients in applesauce bread This applesauce bread is an easy quick bread, just like zucchini, pumpkin, and banana bread. But the fruit puree here is applesauce! We got the idea from brainstorming ways to use applesauce after making our family favorite applesauce cookies. Turns out: applesauce works in quick breads too! Here’s what you’ll need for this tasty bread: All purpose and whole wheat flour: A mix of flours adds a nuance to the flavor a pinch of nutrients. Granulated and brown sugar: Using two sugars […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This applesauce bread recipe is the best quick bread! It’s unbelievably tasty and cozy spiced. Step it up with an easy icing drizzle!

Applesauce bread

There’s zucchini bread for the summer and pumpkin bread for the fall…but here’s a cozy quick bread that works for anytime. This spiced and iced Applesauce Bread recipe! This one is perfectly spiced with cinnamon, allspice and cloves, and studded with oats. It’s so tasty and perfect for special occasions! Suffice it to say, it went over very well in our house. Take it over the top with an easy icing drizzle. It’s great for an occasional treat or as a way to use up applesauce. Here’s how to make this impressive loaf!

Ingredients in applesauce bread

This applesauce bread is an easy quick bread, just like zucchini, pumpkin, and banana bread. But the fruit puree here is applesauce! We got the idea from brainstorming ways to use applesauce after making our family favorite applesauce cookies. Turns out: applesauce works in quick breads too! Here’s what you’ll need for this tasty bread:

  • All purpose and whole wheat flour: A mix of flours adds a nuance to the flavor a pinch of nutrients.
  • Granulated and brown sugar: Using two sugars also adds nuance to the flavor.
  • Eggsbaking soda, baking powder, & salt: The regular players for a quick bread.
  • Cinnamon, allspice, and cloves: The perfect mix of spices.
  • Applesauce: We like unsweetened, but you can use sweetened if it’s all you have.
  • Neutral oilWe like oil in our quick breads because it doesn’t require melting like butter: one less step! It also makes it dairy free and easily vegan.
  • Vanilla: A hefty dose of vanilla gives it a smooth flavor.
Applesauce bread

What to expect with this applesauce bread

While it’s not as rich as banana, applesauce adds a nice lightness and moistness to breads and also works as a substitute for oil. Here are a few things to expect with this applesauce bread:

  • The texture is light and moist, not rich and oily. It’s not quite as dense or oily as a typical quick bread: the texture is lighter here.
  • Oats add interest to the texture. There’s just a 1/2 cup, but it adds a nice intriguing lightness as well.
  • Bake time depends on the pan size. Keep in mind: bake time varies whether you use an 8-inch or 9-inch pan. You’ll want to pull the bread when it feels solid and a toothpick comes out with a few crumbs clinging on. Don’t wait until it’s fully clean, or you risk overbaking!

Step it up with powdered sugar icing!

This applesauce bread is delicious as is and perfectly sweet: it’s a total treat bread! (It’s not really in the healthy category, like you could argue with this Healthy Pumpkin Bread.) So if you really want to take it to treat status, drizzle it with our easy powdered sugar icing! It takes literally one minute to stir together. Here are some notes:

  • Use our 1 minute powdered sugar icing recipe. It’s so fast to stir up, and works for any diet.
  • For less sugar, use a half recipe! You can use just a half of the recipe for a glaze that’s lightly sweet. Or use a full recipe for maximum wow factor.
Applesauce bread recipe

Mix-ins for applesauce bread

Of course, you can customize this bread even further with mix ins! If you like chunks in your bread, there are lots of options. Here are a few ideas of mix-ins for applesauce bread:

  • Walnuts
  • Pecans
  • Hazelnuts
  • Almonds
  • Chocolate chips
  • Dried cherries or cranberries
  • Shredded coconut

Vegan variation

Do you eat vegan, or cooking for someone who is? Because this applesauce bread is made with oil instead of butter, it’s naturally dairy free. As we noted above, we prefer using oil in our quick breads because it makes them even quicker: you don’t have to melt butter! Here’s the only thing you need to do to make this bread vegan:

  • Use flax eggs! A flax egg is simply ground flax seed mixed with water. When it sits, it forms a gel like substance that you can use in vegan baked goods like muffins, cookies, and quick breads. We’ve found it works well, like in our Vegan Banana Bread and Vegan Zucchini Bread. It changes the texture a bit, but it’s still just as delicious.
Applesauce bread

Applesauce bread storage

This applesauce bread stores very well! You’ll find on the day of baking it has a crisp crust, but as you store it it becomes softer. (It’s delicious both ways!) We like to keep it at room temperature because it’s so beautifully moist and you can eat it right away. But here are a few options for storage:

  • How long does applesauce bread last at room temperature? 4 to 5 days, covered in aluminum foil..
  • Can you refrigerate applesauce bread? You can! Keep in mind that it does dry out a bit in the fridge. It also tastes a little better at room temp, so if you refrigerate it be sure to let it come to room temperature before enjoying.
  • Can you freeze applesauce bread? Yes! Slice it into pieces and wrap it in plastic wrap and then place it in a freezer safe bag or container. It stays good for about 3 months.

This applesauce bread recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Applesauce bread

Spiced Applesauce Bread


1 Star2 Stars3 Stars4 Stars5 Stars (6 votes, average: 4.83 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 12 slices
  • Diet: Vegetarian

Description

This applesauce bread recipe is the best quick bread! It’s unbelievably tasty, cozy spiced and covered in an easy icing drizzle.


Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup Old Fashioned rolled oats
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 tablespoon cinnamon
  • 1 teaspoon allspice
  • 1/4 teaspoon ground cloves
  • 2 large eggs (for vegan, use flax eggs)
  • 1 cup unsweetened applesauce
  • 1/2 cup neutral oil (organic vegetable, canola or grapeseed)
  • 1 tablespoon vanilla extract
  • 1 recipe Powdered Sugar Icing (optional; or use 1/2 recipe)

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Grease an 8 or 9-inch loaf pan.
  2. In a medium bowl, mix the all-purpose flour, whole wheat flour, oats, brown sugar, baking soda, baking powder, salt, cinnamon, allspice, and cloves. 
  3. In a separate bowl, whisk the eggs, applesauce, oil, and vanilla extract. Add dry ingredients and stir until just combined and a smooth dough forms.
  4. Bake: Pour the batter into the loaf pan. Bake 55 to 65 minutes, until it feels solid and a toothpick comes out mostly clean with some clinging crumbs, or the internal temperature reaches 200 degrees Fahrenheit. The exact timing will depend on the size of the pan.
  5. Cool the bread in the pan for 15 minutes. Then run a knife around the edge and invert the loaf onto a cooling rack. Serve warm or at room temperature. Or if desired, allow to cool fully to room temperature (about 1 hour), then drizzle with Powdered Sugar Icing (if desired, use a half recipe for less sweetness). Storage info: The bread lasts 4 to 5 days at room temperature wrapped in aluminum foil, refrigerated for 10 days, or frozen for 3 months (slice it into pieces and wrap it in plastic wrap then a freezer-safe bag or container).
  • Category: Bread
  • Method: Baked
  • Cuisine: Quick Bread

Keywords: Applesauce bread, Applesauce bread recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Iced Applesauce Cookies

No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle. Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them! Ingredients for applesauce cookies These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies: All purpose flour Old Fashioned rolled oats (aka oatmeal!) Light brown sugar & granulated sugar Cinnamon, allspice, nutmeg, cloves Baking soda Salt Applesauce Neutral oil Egg Vanilla extract When it comes to a neutral oil, you can use grapeseed […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle.

Applesauce cookies

Hello and welcome to our new favorite cookie recipe…spiced Applesauce Cookies! These are so moist and irresistible, you’ll forget about everything else and you savory each chewy bite. (Sorry, not sorry.) The applesauce makes them ultra moist, and they’ve got a little oatmeal to balance the sweet. But make no mistake: these aren’t a health food. They’re more like a lighter version of an oatmeal cream pie: which is AOK in our book. Here’s what to know about them!

Ingredients for applesauce cookies

These applesauce cookies are perfectly spiced to perfection, and so moist you won’t believe how soft and chewy they are. I always reach for a soft cookie over a crispy one (chewy ginger molasses cookies, any day). So this type of cookie is my ultimate. Here’s what you’ll need for the tastiest applesauce oatmeal cookies:

  • All purpose flour
  • Old Fashioned rolled oats (aka oatmeal!)
  • Light brown sugar & granulated sugar
  • Cinnamon, allspice, nutmeg, cloves
  • Baking soda
  • Salt
  • Applesauce
  • Neutral oil
  • Egg
  • Vanilla extract

When it comes to a neutral oil, you can use grapeseed oil, organic canola oil, or vegetable oil: any oil that has a neutral flavor. Avoid olive oil since it’s rather strong! You can also substitute melted butter for oil if you wish.

Applesauce oatmeal cookies

Add icing for best results!

The best part about these applesauce cookies? The powdered sugar icing! This icing takes them up a notch: both in overall presentation and in flavor! The sweet icing adds just the right additional sweetness to each bite. (Side bonus: it reminds us of an oatmeal cream pie.) Here’s what to know about this easy icing:

  • Mix powdered sugar with milk until smooth (quantities here). Easy as that! Make it dairy free with dairy free milk.
  • Drizzle with a fork, not a spoon! Yes, that’s right. We always reach for a spoon: but it’s the tines of a fork that make the best icing drizzle! Trust us.
  • Add color if desired. We made a cute holiday version by splitting the icing and adding food coloring to make half red and half green.

Tips for making applesauce cookies

Here are a few tips for the baking portion of applesauce cookies. It’s very easy and similar to most standard cookie recipes. Just a few things to note are:

  • The dough will be very sticky. It’s stickier than what you’d expect for say, a chocolate chip cookie dough.
  • Observe the chill time. After you mix up the dough, chill for 10 minutes. Don’t skip this part: it helps so the cookies don’t spread when baking.
  • Use 2 spoons or a cookie scoop to shape drops. Don’t adjust the cookies once they’re on the tray. The dough is sticky, so it’s a little harder to work with and form into a round drop (the cookie scoop is easiest). But never fear: once your cookies are on the try, they’ll bake up nicely.
Applesauce cookies

Vegan variation

Want a vegan variation on these applesauce oatmeal cookies? Luckily, they’re easy to make plant based! All you have to do is substitute the egg with a flax egg. A flax egg is ground flax seed that’s mixed with water. Let it sit and it forms a gel-like substance you can use as a binder in vegan baked goods. It might sound odd but use it once, and you’ll see how easy it is! It works well in quick breads, cookies and pancakes.

Why bake with applesauce?

Why bake with applesauce? Adding this fruit puree gives cake a rich, moist crumb to baked goods. Applesauce is a well-known substitute for butter and oil in baking recipes, an easy way to cut the overall calories. In these cookies it’s used for moisture and overall flavor (the oil is still necessary!). Even though it only uses 1/2 cup applesauce, you can taste it in every bite.

Applesauce cookies

Storage info

These applesauce cookies store well and stay very moist in a closed container. Here’s what to know about storage:

  • Store at room temperature in a cookie tin for up to 5 days. If the cookies are becoming too moist, you can unseal the top and let it loosely cover the tin.
  • Freeze un-iced cookies for up to 3 months.

More recipes with applesauce

Applesauce is one of our favorite tricks in baking! If you love these applesauce oatmeal cookies (which we know you will), here are a few more recipes with applesauce you’ll enjoy:

This applesauce cookies recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, see the substitutes in the recipe.

Print
Applesauce cookies

Iced Applesauce Cookies


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 20 cookies
  • Diet: Vegetarian

Description

No one will be able to stop eating these applesauce cookies! Made with applesauce and oatmeal, they’re laced with an easy icing drizzle.


Ingredients

  • 1 1/2 cups all purposes flour
  • 1/2 cup Old Fashioned rolled oats
  • 1/2 cup light brown sugar
  • 1/4 cup granulated cane sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice (or ginger)
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cloves
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 cup applesauce
  • 6 tablespoons neutral oil
  • 1 egg (or flax egg for vegan)
  • 2 teaspoons vanilla extract
  • 2 x recipe of Powdered Sugar Icing

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper.
  2. In a medium bowl, mix the dry ingredients. In a separate medium bowl, mix the wet ingredients. Add the dry ingredients to the wet ingredients and stir until a sticky dough forms (it will be wetter than you expect).
  3. Place the bowl in the refrigerator and chill for 10 minutes. 
  4. Make 1 1/2 tablespoon-sized balls (using a size 40 cookie scoop, if you have it) and place them onto the baking sheet. Scoop or use 2 spoons to make evenly spaced drops onto the paper — don’t try to adjust or move them once they’re on the sheet. 
  5. Bake the cookies for 10 to 12 minutes until lightly browned. Allow to cool to room temperature before enjoying. If desired, make a criss-cross icing drizzle with a fork using our 1 Minute Powdered Sugar Icing. Store at room temperature in a cookie tin for up to 5 days, or freeze (un-iced) for up to 3 months.
  • Category: Dessert
  • Method: Baked
  • Cuisine: Cookies

Keywords: Applesauce cookies

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Mini Pumpkin Pies

This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts? Filling ingredients for mini pumpkin pies The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust.

Mini pumpkin pies

Oh hello. Here’s a perfect tiny and cute dessert for Thanksgiving: Mini Pumpkin Pies! Over here Alex and I love anything that’s miniaturized. But these pies are more than just the novelty factor! They’re half the serving of a normal piece of pie, making them a healthy dessert option. They’re also customizable for gatherings of all sizes: you can make a half recipe if you don’t want to be stuck with an entire pie after the holiday! Even better: they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. Ready to bake up some mini desserts?

Filling ingredients for mini pumpkin pies

The filling for these mini pumpkin pies is so delicious, you probably won’t be able to resist reaching for another one. Ironically this combats the intention of a small serving size, but since 2 mini pies equals one standard pie piece, we won’t blame you! The filling is creamy and cozy-spiced, with just the right autumnal zing from the spices. You’ll notice that there’s none of the standard evaporated milk here. Here’s what’s in the filling for this mini pumpkin pie recipe:

  • Pumpkin puree (not pumpkin pie filling)
  • Whipping cream
  • Vanilla extract
  • Light brown sugar
  • Cornstarch
  • Spices: cinnamon, ginger, allspice, and nutmeg

Whip them up in a blender, and you’re done! Easy peasy.

Mini pumpkin pies

How to make mini pumpkin pie crust: some tips!

The most involved part of making mini pumpkin pies is making the pastry crust! Here you’ll make a variation on our Homemade Pie Crust, then cut it into 4-inch circles. Here are a few notes on the technique:

  • Chill for 30 minutes while making the filling. Chilling the pie crust dough makes it easier to work with, with less risk of sticking.
  • Roll it out in an even rectangle: a pastry cloth can be helpful. It’s not required, but a pastry cloth is helpful for rolling out the pie crust. This is a canvas cloth that’s made for making pie crusts and cookies because again, it reduces sticking.
  • Use a 4-inch circular cookie cutter or glass, or free-hand it. You’ll need to make 4-inch circles in the dough. We already had a 4-inch circular biscuit cutter, but if you don’t you can use a glass that’s 4-inches in diameter. Or, you can use a ruler and approximate it free-hand!

Use a mini pie pan or muffin tin

There are two types of pans you can use for this mini pumpkin pies recipe: and both work great! Here’s what to know:

  • Mini pie pan: We used this mini pie pan. The advantage to this is that it has ridges so that the edges of the dough form into scallops as you see in the photographs. This is really only possible with this special pan!
  • Standard muffin pan: You can also use a standard muffin pan: which you likely have on hand! The edges will be straight and not crimped as you see in these photos.
Mini pumpkin pie recipe

Variation: vegan mini pumpkin pie recipe

Do you eat plant-based? No problem! You can make vegan mini pumpkin pies by following our Vegan Pumpkin Pie recipe! The vegan pastry crust is made with coconut oil or butter, and for the filling you’ll use coconut milk instead of whipping cream. It’s extraordinarily delicious! It tastes so good, no one will know it’s totally plant-based.

Topping for mini pumpkin pies

Of course, mini pumpkin pies are best when topped with a dollop of whipped cream! And the best whipped cream is homemade. We promise: its light and airy texture and rich flavor will blow you away! Here’s our recipe for whipped cream, and a tasty variation you can use to take it over the top:

Mini pumpkin pie

More mini pie ideas

There are lots of mini pies you can make using this formula! In fact, just make up the filling for your favorite pie and pop it into this crust. Here are some ideas:

Mini pumpkin pie recipe

This mini pumpkin pies recipe is…

Vegetarian. For vegan, plant-based, and dairy-free, use the crust and filling from this Vegan Pumpkin Pies recipe.

Print
Mini pumpkin pies

Mini Pumpkin Pies


1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 25 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 12
  • Diet: Vegetarian

Description

This mini pumpkin pies recipe makes the perfect dessert! Each bite has just the right creamy filling and flaky crust. Want a vegan variation? Bake up this Vegan Pumpkin Pie as mini pies.


Ingredients

For the crust

  • 1 1/3 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking powder
  • 8 tablespoons cold unsalted butter
  • 6 to 7 tablespoons ice water

For the mini pumpkin pies

  • 1 1/2 cups pumpkin puree
  • 1/3 cup whipping cream
  • 1 teaspoon vanilla extract
  • 3/4 cup packed light brown sugar
  • 3 tablespoons cornstarch
  • Scant 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon ground allspice
  • 1/8 teaspoon ground nutmeg

Instructions

  1. Make the crust: In a medium bowl, mix the all-purpose flour, kosher salt, and baking powder. Cut the butter into chunks, then use a pastry blender or fork to cut it into the flour mixture until a coarse meal texture is obtained. Sprinkle 6 tablespoons ice water over the flour, mixing gradually with fork until the dough sticks together. Add additional water by the tablespoon until the dough comes together with your hands, but is not sticky (add a bit more water or flour if necessary). Form the dough into a ball and refrigerate in a covered container until the filling is ready, or at least 30 minutes.
  2. Preheat the oven to 350 degrees Fahrenheit. 
  3. Make the filling: Combine all of the filling ingredients in a blender and blend until smooth. 
  4. Roll out the crusts: After the 30 minute rest, if you have a pastry cloth, set it up and dust it with flour; otherwise, flour a clean work surface. Put on a rolling pin cover (optional) and coat the pin in flour. Roll out the dough into a thin 13” x 18” rectangle. Cut into 4” circles (using a circular cutter or ruler) and gently press into pan. Gently encourage the edges of the dough to scallop.
  5. Add filling and bake: Pour the filling into each crust, letting it slightly mound on the top (a little will remain, which you can discard). Bake the pies for 24 to 26 minutes until the filling cracks and the crust starts to brown. Remove from the oven and cool in the pan for 5 minutes, then remove to a baking rack and cool 30 minutes before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American

Keywords: Mini pumpkin pies

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