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Indulge in the perfect blend of sweetness, creaminess, and spice with our Cinnamon Toast Crunch cocktail, a versatile and easy-to-make drink suitable for any occasion.
This Pear, Celery and Pecan salad is the only pear salad recipe you need this holiday season. Easy to make, refreshing, and full of flavor!
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This Pear, Celery and Pecan Salad is the perfect healthy side dish for the holidays. With all the ultra-rich foods that typically grace our holiday tables, having a nice seasonal salad is a pro move! I drizzle ripe pears, fresh greens, and crunchy candied pecans with a spiced balsamic vinaigrette to create a slightly sweet but oh-so-refreshing pear salad. Top it off with a little parmesan, and I guarantee this will be your new favorite winter salad!
I feel confident saying you can trust me when it comes to salads. (After all, I opened Nashville’s first raw plant-based restaurant back in 2015!)
This winter pear salad takes seasonal ingredients and makes them shine in the best way possible. The pears are juicy and sweet, while the celery is refreshingly crunchy, and the pecans add a delicious nutty flavor. Then, the vinaigrette, made with balsamic vinegar, maple syrup, olive oil, and warming spices, ties every element together perfectly. This is one salad that won’t be just an afterthought on your holiday menu this year! 😉
Here’s what you’ll need to make this pear, celery and pecan salad recipe:
Whenever I can reduce food waste and add extra nutrients to a dish, I do it! Here are some optional topping ideas for this pear pecan salad:
The dressing in this recipe is known as a ‘temporary emulsion,’ so the olive oil and balsamic vinegar will eventually separate. I recommend slowly streaming in the olive oil as you whisk or using a blender (pour in the oil slowly as the machine runs) when making the spiced vinaigrette. I’d also wait until just before serving to toss the salad with the dressing. If your dressing does separate, just give it a good shake or whisk before using.
This salad with pears is best enjoyed fresh but can be stored in an airtight container in the fridge for 1-2 days in a pinch. However, the pears will soften and brown the longer it’s stored. If possible, I’d wait to dress the salad and slice the pears until just before serving. Tossing the pears in a little lemon juice will help slow the browning, but they will still brown!
When stored separately, the spiced vinaigrette will be good for up to 3-4 days (just give it a good shake or whisk before using). The homemade candied pecans will last for up to a week in an airtight container at room temperature. As for the mixed greens, celery, and red onion, it depends on how fresh they were to begin with! Around 3-5 days is a good estimate for peak freshness, but always use your best judgment.
See how we calculate recipe costs here.
Chop ½ cup candied pecans, dice 4 stalks celery and julienne (finely slice) ½ red onion. Slice 2 pears and toss the pear slices in 1 Tbsp lemon juice to prevent browning. Transfer all to a covered bowl and refrigerate.
Prepare the salad dressing by whisking ½ tsp allspice, 1 tsp cinnamon, ½ tsp salt, ½ tsp black pepper, 2 cloves minced garlic, ¼ tsp ground ginger, 3 Tbsp maple syrup, and ¼ cup balsamic vinegar together. Stream in ½ cup olive oil in at the end to make a temporary emulsion. You can also use a blender, slowly streaming the oil in while the blades are running.
Add a 6 oz bag mixed greens to a bowl with the previously prepared chopped candied pecans, diced celery, sliced red onion, and sliced pear. Drizzle the cinnamon vinaigrette on top just before serving.
Toss to coat the salad with the vinaigrette.
Top with 5 Tbsp shredded parmesan and serve!
With tender pears, crisp celery, and crunchy candied pecans, this easy pear salad recipe is a guaranteed crowd-pleaser!
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Have a favorite cinnamon dessert? Take it to the next level with this homemade cinnamon chips recipe. Only 5 ingredients and easy to make! Have you ever tried Hershey cinnamon chips in any of your cookie recipes or cake recipes? They are certainly conv…
Have a favorite cinnamon dessert? Take it to the next level with this homemade cinnamon chips recipe. Only 5 ingredients and easy to make! Have you ever tried Hershey cinnamon chips in any of your cookie recipes or cake recipes? They are certainly convenient if you can find them. But here’s a little secret….cinnamon isn’t…
The post Cinnamon Chips Recipe appeared first on Tastes of Lizzy T.
The sweet sugar glaze on these Candied Yams are simply irresistible. It’s the perfect side dish for Thanksgiving or any holiday gathering.
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It’s no secret how much I love sweet potatoes, but Candied Yams are indeed my favorite Thanksgiving side dish. It’s made with sweet potatoes that are prepared and baked in a sweet and decadent sugar glaze that soaks into every single bite. It’s a special dish that I always make for the holidays and there’s usually never any leftovers. I also love that it’s made with simple ingredients that I almost always have in my pantry. So if you’re looking for a classic, budget-friendly, side dish to make this holiday season, these candied yams are one the entire family will love!
Candied yams are sweet potatoes that are baked in a sweet, syrupy, brown sugar glaze. Hence the name “candied” yams. But technically sweet potatoes and yams are not the same thing. Although they are both root vegetables and sometimes shaped similarly, there are still distinct differences. Yams have a dark brown skin, a rough exterior, and oftentimes a white flesh. They also have more of an earthy flavor and are not as sweet as sweet potatoes. It’s pretty common to see sweet potatoes mislabeled as yams in grocery stores these days; and now both names are often used interchangeably.
Here’s what you need to make this easy & delicious candied yams recipe:
Luckily you don’t have to boil the sweet potatoes first before making candied yams. Although par-boiling the sweet potatoes would help them cook faster, this recipe tastes much better when the potatoes are slow baked in the oven so they can soak up all of that yummy sweet glaze.
Store any leftover candied yams in an airtight container in the refrigerator for 4-5 days. The butter and sugar mixture will thicken as it chills. To reheat, just place the candied yams in a saucepan over medium heat, in the oven at 350°F, or reheat in the microwave until warmed through.
See how we calculate recipe costs here.
Preheat the oven to 350°F. Wash, peel, and cut 2.5 lb. sweet potatoes into ½ inch thick rounds. Place the sweet potatoes into a greased 3 quart casserole dish or a 9×13-inch baking dish.
Add 1/2 cup butter (1 stick) to a small light-colored pot. Heat the pot over medium heat, stirring constantly, until the butter solids turn golden brown and develop a nutty aroma (it will first become foamy, then the solids will sink to the bottom and turn brown).
As soon as the butter turns golden brown add 3/4 cup dark brown sugar, 1/2 cup white sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, and 1/4 tsp salt. Stir together until smooth.
Remove the pot from the heat and add 2 tsp vanilla extract and 2 Tbsp fresh squeezed orange juice. Stir until combined.
Pour the sugar glaze over the sweet potatoes in the baking dish. There is no need to stir the potatoes at this point. Cover the dish with aluminum foil and bake for 30 minutes.
After 30 minutes remove the foil and gently stir the sweet potatoes to redistribute the glaze. Move some of the potatoes that are at the bottom to the top. Bake for another 30 minutes uncovered or until the sweet potatoes are fork tender.
This step is optional, but recommended. With a slotted spoon, transfer the candied yams to a separate serving dish. Add the remaining sugar glaze to a small pot over medium heat. Bring the pot to a simmer for about 5 minutes or until the glaze has reduced and thickened.
Pour the thick glaze back over the sweet potatoes and serve. Now just sit back and get ready to impress all of your family and friends with these decadent and delicious candied yams.😋
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Featuring a graham cracker crust and creamy pudding and pumpkin layers, this no bake pumpkin pie is perfect for Thanksgiving dinner.
This Classic Apple Pie recipe will have your taste buds soaring! If you’re anything like me, you understand the magical appeal of a warm, freshly baked apple pie straight out of the oven. The nostalgic aroma of cinnamon and apples, the golden, flaky crust that crumbles oh-so-perfectly, it’s a treat that never goes out of…
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This Classic Apple Pie recipe will have your taste buds soaring! If you’re anything like me, you understand the magical appeal of a warm, freshly baked apple pie straight out of the oven. The nostalgic aroma of cinnamon and apples, the golden, flaky crust that crumbles oh-so-perfectly, it’s a treat that never goes out of style.
Apple pie isn’t just a dessert; it’s an experience! It’s the epitome of comfort and a surefire way to evoke warm, fuzzy feelings. There’s just nothing better than a big slice of apple pie with a scoop of ice cream on top. Plus, making apple pie is a fantastic way to bring your family together, especially during the holiday season. Get the kids involved in helping you make this all-time favorite that never fails to impress and satisfy a craving for something sweet.
Step 1: Prepare pie crust and chill.
Step 2: Roll out bottom crust and place in pie plate.
Step 3: Toss apples with sugar, flour, lemon juice, and butter.
Step 4: Gently cook apple slices so they aren’t super firm.
Step 5: Add pie filling to prepared bottom crust in pie plate.
Step 6: Add top crust and crimp shut. If desired, add decoration and an egg wash.
Step 7: Bake until perfectly golden all around. Serve warm (after about an hour) with ice cream or whipped cream.
You can make this pie ahead of time, even, as well as store leftovers. You can do up to 24 hours on the counter or 4 days covered and refrigerated. Either way, allow it to come to room temperature before serving and you can even gently reheat it in the oven. I think apple pie tastes great at all temperatures thought!
Everyone immediately thinks of Granny Smith, and this is a great option! It is tart and holds its shape very well during baking, so that you have recognizable apple slices in your pie. Pink Lady, Honeycrisp, Golden Delicious, and Braeburn are also great options. Select 3-4 varieties to use in your pie, as each will cook down differently as well as hold its distinct flavor.
I find that one of the easiest ways is to gently press the crust with one finger between the knuckles of the other hand. This will give you the classic wavy edge you are looking for. But especially if you place extra special cut outs on top, no one will be concerned if your edges are messy! They will know it was baked with love.
The trick here is to let the pie rest for at least an hour after baking. I know hot fresh pie sounds amazing, but waiting is best. This will allow the filling to cool and set, from the flour, butter, and pectin in the apples. Then your slice will hold up nicely on a plate rather than the filling slowly sliding out.
From the satisfying crisp of the crust to the luscious, cinnamon-infused apple filling, every bite is an absolute delight! Let me know what you think of this Classic Apple Pie recipe! Leave a comment and rating below.
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This easy Apple Crumble recipe is a classic for a reason! Full of warmly spiced, caramelized apples and a crunchy, buttery crumble topping.
The post Apple Crumble appeared first on Budget Bytes.
There’s something nostalgic about apple desserts (and there are so many to choose from!), but let me tell you, this recipe for Apple Crumble is the easiest of them all! You can whip it up in a flash and reserve the rest of your time for snuggling on the couch. Crisp, juicy sliced apples are mixed with brown sugar, cinnamon, and ginger and baked under a buttery crumble topping. It’s the perfect autumn dessert to warm your heart and fill your belly on a budget!
When I was growing up, one of our favorite family traditions was apple picking! My mom would load the whole family into the car, and we would hit the road to Tougas Family Farm (a huge pick-your-own farm in Northborough, MA about an hour west of Boston, with tons of fun things for kids to do). And I’m telling you, no apple tastes as good as one you’ve picked yourself!
You might have noticed my cozy fall recipe posts always mention my family, particularly my mom. My mom is a proud New Englander, and autumn is when she really comes alive! I had the best childhood, and I reflect on it the most during the fall. So, I highly recommend you Google search “pick-your-own apples” in your area, find a farm, and go for it! Then, you have no excuse not to try this easy apple crumble recipe. 😉
Apple crumble is a classic British dessert with layers of sliced apples and a crumble topping made from flour, sugar, and butter. It has all the comforting flavors of apple pie but with much less effort! I make my crumble filling with Granny Smith apples, lemon juice, cornstarch, brown sugar, cinnamon, and ground ginger to create a caramelized and warmly spiced bottom layer. Whether you serve it with vanilla ice cream, caramel sauce, or whipped cream, just know you’re in for a treat.
Here’s what you’ll need to make this recipe for apple crumble:
I love how Granny Smith apples taste in apple crumble. They’re tart, firm, and hold up well during baking. I’ve also tailored the other ingredients in this recipe to complement their natural flavor. However, if you prefer a sweeter apple or have a different type on hand, feel free to use it! I recommend using a crisp, firm apple that will hold its shape during baking. Some other popular baking apples include Honeycrisp, Pink Lady, and Braeburn. I recently tried a “Rosalee” apple for the first time this fall (while apple picking in Massachusetts, of course!) and it was one of the best things I’ve ever tasted—another great varietal!
Apple crisp and crumble both feature baked apples topped with a crumbly buttery topping. However, apple crisp usually contains oats in the topping, while crumble traditionally doesn’t (although there are many variations of both nowadays!). Other than that, the preparation and baking processes are pretty much the same. They’re both delicious and perfect for fall!
Once your crumble has cooled, cover the baking dish tightly with plastic wrap/foil or transfer it to an airtight container. You can keep it in the fridge for up to 4 days or freeze it for up to 3 months. Let it thaw overnight in the refrigerator if frozen, and reheat in the oven to re-crisp the topping before serving. The microwave also works if you don’t mind a slightly softer topping.
See how we calculate recipe costs here.
Preheat oven to 350° F and butter a baking dish with ½ Tbsp salted butter (my dish was 8×10”), set aside for now. Add 6 Tbsp salted butter, ⅔ cup all-purpose flour, ⅓ cup light brown sugar, ¼ tsp salt, and 1 tsp pumpkin pie spice/apple pie spice to a mixing bowl.
Firmly mix crumble ingredients together by hand, breaking it up into little pieces, and freeze for 10 minutes.
Peel most of your 5 medium granny smith apples (I left the skin on a few apples because I think it’s a nice little color pop) and slice into thin 1/8” slices.
Place your sliced apples in a mixing bowl and add ⅓ cup light brown sugar, 1 Tbsp cornstarch, 1 tsp cinnamon, 1 tsp ginger powder, ⅛ tsp salt, and 2 Tbsp lemon juice.
Toss filling ingredients together and pat down into the baking dish. Then, add frozen crumble on top.
Bake for 40-45 min or once the crumble on top turns golden brown.
This homemade apple crumble recipe has the perfect ratio of crumble to apple filling, and it couldn’t be easier to make!
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Did you know you can make homemade Cranberry Sauce in minutes with just 4 ingredients? Better yet, it freezes like a dream so prep it now and pop it in the freezer so you’re ready for the big day! Easy peasy.
If you love the flavors of a classic coffee cake recipe, you’re going to adore these coffee cake cookies. The streusel topping is the star, made with just a few ingredients to create that perfectly crumbly texture we all know and love. With minim…
Our peach cobbler cheesecake is a decadent and creamy dessert packed with creamy cheesecake filling and fresh, juicy peaches.
