This Instant Pot applesauce recipe is super-easy to make and always tastes so fresh and delicious! Last month, our toddler learned all about the life cycle of an apple seed at school. (“And when the seed goes into the dirt, it explodes into a huge apple tree, Mom!”) Apparently the grand finale to the lesson […]
This Instant Pot applesauce recipe is super-easy to make and always tastes so fresh and delicious!
Last month, our toddler learned all about the life cycle of an apple seed at school. (“And when the seed goes into the dirt, it explodes into a huge apple tree, Mom!”) Apparently the grand finale to the lesson was learning how to make homemade applesauce from scratch. So I’ll give you one guess what we’ve been cooking now at home ever since. 😉
Honestly, we go through so much applesauce lately with a baby and a toddler that it’s been fun to mix things up by making some homemade. Although after making a few batches on the stovetop, I quickly switched us over to the Instant Pot version, which works so much better with a toddler’s limited attention span, lol. The prep itself to make pressure cooker applesauce couldn’t be easier. Just chop up some apples (no need to peel!) and toss them in the Instant Pot with water, lemon juice and a pinch of salt. Add in a pinch of cinnamon or — my favorite — pumpkin pie spice for a touch of seasoning. Cover and pressure cook briefly until softened. Then mash to your desired consistency and enjoy!
It’s such a fun way to celebrate apple season for little kids and grown-ups alike. So grab your Instant Pot and let’s make this homemade applesauce recipe together!
Sweet and perfectly spiced pumpkin coffee syrup is a delicious way to dress up your coffee right at home. But don’t stop there! This luscious syrup is equally amazing on pancakes and waffles, drizzled over ice cream, or as a topping for cheesecake.
TikTok got me yet again with this one, but I can’t even be mad about it because this stuff is so good.
A couple weeks ago, Stephie sent me a TikTok of someone making an amazing-sounding pumpkin marshmallow coffee syrup. She knows how much I love a Starbucks-at-home kind of moment, and she was right that I was gonna flip for this recipe.
I tracked the recipe back to its original creator, The Thrift Witch, and gave it a try pretty much the next day.
I’m basically obsessed with it. It’s my new favorite way to dress up my iced shaken espressos, and I might have spent some time drizzling it over basically every dessert I’ve eaten.
If you are the type that spends a lot of time at the coffee shop every fall because you’re a pumpkin spice latte person, this pumpkin coffee syrup is one you need to make immediately.
My Spicy Chipotle BBQ Sauce Recipe is made with smoky chipotle peppers and brown sugar. The best homemade barbecue sauce for ribs and pulled pork.
The post Spicy Chipotle BBQ Sauce Recipe appeared first on Southern Bytes.
My Spicy Chipotle BBQ Sauce Recipe is made with smoky chipotle peppers and brown sugar. The best homemade barbecue sauce for ribs and pulled pork.
Tart apples are cooked to perfection with butter, brown sugar, and spices. Serve these simple sautéed apples over everything from vanilla ice cream and cheesecake to pancakes and french toast.
No fall is complete without taking my girls apple picking at least once. We bring home bags of fresh, crisp apples and then get to decide what recipes we’re going to make with them.
There’s always a batch or two of crockpot applesauce, at least one homemade apple cake, and at least a couple breakfasts that are made extra special with these sautéed apples.
After all, what better way to wake up than to the smell of warm cinnamon apples floating through the house?
Learn how to make tzatziki sauce with this creamy tzatziki sauce recipe! Made with cucumber, Greek yogurt, lemon, and herbs – it’s perfectly refreshing.
The post Tzatziki Sauce Recipe (Cucumber Sauce) appeared first on Southern Bytes.
Learn how to make tzatziki sauce with this creamy tzatziki sauce recipe! Made with cucumber, Greek yogurt, lemon, and herbs - it's perfectly refreshing.
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering. If you love alfredo, you should try my Chicken Alfredo Pizza, Shrimp Alfredo, One-Pan Skinny Chicken Alfredo, or Chicken Alfredo Stuffed Shells!…
The easiest and best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering.
I know I’m not the only one who can’t go to an Italian restaurant with my family and not order Fettuccine Alfredo for the table! I love how easy it is to make from home, and it’s not worth that hefty price at the restaurant! So save the money and pull out some simple, basic pantry ingredients to make it yourself, in just 20 minutes! If you have extra time, serve it up with homemade breadsticks and a wedge salad.
How to make Fettuccine Alfredo:
Prepare Pasta and Cheese: Shred cheese and set aside to allow it to come to room temperature. (Do not use pre-shredded cheese). Boil fettuccine noodles in a large pot of salted, boiling water. Cook according to time on package, until al dente. Reserve some of the hot pasta water.
Make Alfredo Sauce: While the pasta water is boiling, melt butter in a large skillet over medium heat. Whisk in flour, cooking for 30 seconds. Add garlic and cook for 30 seconds. Slowly pour in cream and milk, whisking constantly. Bring to a simmer, then remove from heat and add parmesan cheese, stirring until melted and smooth. Season to taste with Italian seasoning and salt and pepper.
Serve: Lift cooked noodles from the hot pasta water with tongs (reserve pasta water) then place noodles in alfredo sauce. Toss well to coat all noodles. Use a small amount of hot pasta water to thin the sauce, if needed. Enjoy homemade fettuccine alfredo with fresh parsley and a sprinkle of parmesan cheese. Don’t forget to serve this easy fettuccine alfredo with breadsticks to help enjoy every last bit of the sauce.
Make Ahead and Freezing Instructions:
To Make Ahead: Alfredo sauce if best enjoyed immediately, but if you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Reheat on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
The best Fettuccine Alfredo recipe is creamy, smooth, and the epitome of comfort food! Made in just 20 minutes with basic pantry ingredients, this meal will have the whole family cheering!
Shred cheese and set aside to allow it to come to room temperature.
Boil a large pot of salted water: Add fettuccine noodles and cook according to time on package, until al dente.
Alfredo Sauce: While pasta water boils, melt butter in a large skillet over medium heat. Add flour and whisk for 30 seconds. Add garlic and cook for 30 seconds. Slowly whisk in cream and milk and bring to a simmer. Remove from heat and stir in cheese a few handfuls at a time, stirring until smooth. Season with Italian seasoning and fresh cracked salt and pepper, to taste.
Pasta: Use tongs or a noodle ladle to remove cooked noodles from the hot pasta water (reserve pasta water) and add noodles to the alfredo sauce. Toss well to combine. Add hot pasta water (I usually add at least ¼ cup), tossing the noodles in the sauce to refresh, as needed, to thin the sauce before serving (you’ll notice the sauce will thicken as it cools).
Garnish with fresh parsley, and a pinch of extra fresh parm on top, if desired.
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Notes
Cheese: Do not use pre-shredded cheese–it wont melt as well or taste as good.Add Protein: Top with grilled chicken for chicken fettuccine alfredo, or shrimp for Shrimp Alfredo.Add Veggies, like fresh steamed broccoli or roasted asparagus.Try my Healthier Fettuccine AlfredoDairy Free Fettuccine: I recommend this recipe.Gluten Free: Use gluten free fettuccine noodles or whatever shape you like. I recommend the barilla gluten free pasta brand.Make Ahead Instructions: Alfredo sauce is best enjoyed immediately, but you can make it up to one day in advance. Store the sauce separately in an airtight container in the fridge. Rewarm on the stove on low, stirring frequently. Add a little milk or cream if you need to thin it.
Browned Butter has a deep, caramelized, toasty flavor that enhances any recipe it’s added to. Stick with us for steps on how to easily make your very own Browned Butter at home.
The post How to Make Browned Butter appeared first on The Stay At Home Chef.
Browned Butter has a deep, caramelized, toasty flavor that enhances any recipe it's added to. Stick with us for steps on how to easily make your very own Browned Butter at home.
Our classic Marinara Sauce recipe only uses 6 ingredients and can be made with fresh or canned tomatoes. It only takes 20 minutes to make, and is so delicious and easy you’ll never buy it in a jar again. Everyone loves Italian recipes! Make sure to try Chicken Marsala Pasta, Panna Cotta, Meatballs Arrabbiata, or…
Our classic Marinara Sauce recipe only uses 6 ingredients and can be made with fresh or canned tomatoes. It only takes 20 minutes to make, and is so delicious and easy you’ll never buy it in a jar again.
First of all, what is marinara sauce? So many people get it confused with pizza sauce or spaghetti sauce. They’re all tomato based sauces, but Spaghetti sauce has more seasoning, and may contain meat or veggies and pizza sauce has more herbs. Marinara is the simplest, but done right, it’s bursting with flavor and tastes so fresh. Making it from scratch us healthier, tastes better, made in one pot, and is ready in just 20 minutes! Make a large batch and keep it portioned in the freezer.
Crush Tomatoes: Pour the can of San Marzano tomatoes in a large bowl and crush them with your hands. If using fresh tomatoes, blanch them and remove the skins before crushing.
Simmer: Heat oil in a large skillet over medium heat then add garlic, stirring constantly. Add crushed tomatoes, oregano, basil, sugar, and salt then turn down to simmer. Allow this quick marinara sauce to cook for at least 15-20 minutes, until the oil on the top is a deep orange color.
Make Ahead and Freezing Instructions:
To Make Ahead: Let the classic marinara sauce cool completely then store in an airtight container in the fridge for 3-4 days.
To Freeze: Freeze marinara in an airtight container or freezer safe bag for up to 4 months.
This classic Marinara Sauce recipe only uses 6 ingredients and can be made with fresh or canned tomatoes. It only takes 20 minutes to make, and is so flavorful and versatile.
Crush the tomatoes with your hands into a large bowl. Set aside.
Add oil to a large skillet over medium heat. Once hot, add the garlic. Stir and then add the crushed tomatoes, oregano, basil, sugar, and salt. Reduce to a simmer and cook for at least 15-20 minutes, until the oil on the surface turns a deep orange.
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Notes
Yield: about 3 cupsTomatoes: To substitute fresh tomatoes in place of the 28oz can of whole peeled tomatoes, use 6-7 ripe fresh tomatoes. Blanch them and remove the skins before step 1 of the recipe.
Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again. I’m a huge fan of breakfast recipes–particularly pancakes! Some current favorites are Cottage Cheese Pancakes, Pumpkin Pancakes, Crunchy French Toast, Yeasted Waffles, and Sheet Pan…
Did you know you can make homemade Pancake Syrup in just 10 minutes, using pantry ingredients we all have around? It’s so good, you’ll never want to buy syrup again.
10-minute Pancake Syrup is my favorite pancake upgrade.
Really though, this easy homemade syrup will make any pancakes or French toast feel special, and it couldn’t be easier or quicker to make. It’s an obvious match for our Buttermilk or Whole Wheat Pancakes, classic French Toast and Belgian Waffles. I can’t wait for you to give it a go!
How to make Pancake Syrup:
In a large saucepan: Melt butter over medium heat. Whisk in sugar, buttermilk, vanilla, and cinnamon and bring to a full boil. Reduce heat to low and cook for 2 minutes, whisking constantly.
Whisk in Baking Soda; it will foam and rise. Remove from heat and set aside for a few minutes before serving.
Store Homemade pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
More breakfast favorites for homemade buttermilk syrup:
Our easy Pancake Syrup recipe only takes 10 minutes and will make you feel like you're in a fancy restaurant. It uses pantry ingredients and is so good, you'll never want to buy syrup again.
In a large saucepan, melt butter. Add sugar, buttermilk, vanilla, and cinnamon then whisk to combine. Bring mixture to a full boil, and once boiling, reduce to simmer for 2 minutes while whisking constantly.
Whisk in baking soda and cook for 30 more seconds, whisking constantly. Mixture will foam and rise.
Remove from heat and set aside to rest for a few minutes before serving.
Store leftover pancake syrup in the fridge for up to a month. Reheat in the microwave for a few seconds before serving.
When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of…
When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!
Peachy Perfection: A Colorado Summer Staple
Every summer, Coloradans eagerly anticipate the arrival of Palisade peaches. These tender, flavor-packed, and juicy peaches are a true testament to Colorado’s agricultural prowess. While they start appearing in grocery stores and farmers’ markets as early as late June, I prefer to wait until late July or August for the peak of the season. By the end of August, my kitchen is overflowing with the fragrant bounty of these delectable peaches!
The Quest for the Perfect Fresh Peach Sauce Recipe
Last summer during peach season, I embarked on a mission to create a homemade peach sauce that would be the perfect topping for my Aunt Dee-Dee’s legendary cheesecake. The goal was to develop a sauce that wasn’t overly complicated or sweet and allowed the natural flavor of the peaches to shine through. After experimenting with various ingredients and methods, I’ve finally arrived at a peach sauce that I’m confident is worthy of sharing.
Why This Recipe Works:
Simplicity. This recipe requires minimal effort and only a handful of basic ingredients.
Fresh, deep peach flavor. The peaches take center stage, while the other ingredients enhance their natural sweetness and complexity. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity (see next bullet!).
Unique twist. The addition of peach-infused (or plain) white balsamic vinegar adds a surprising depth of flavor that elevates the overall taste.
Versatility. The sauce can complement both sweet and savory dishes. In addition to Aunt-Dee Dee’s Cheesecake, you can drizzle it over French toast, pancakes or waffles for a heavenly breakfast, or serve it alongside grilled meats for a mouthwatering twist. I also like to stir it into plain yogurt for a delicious snack!
Delicious Peach Sauce Recipe Ingredients
To create this divine homemade peach sauce, you’ll need just a few ingredients (quantities and other details are provided in the recipe card below):
Fresh ripe, yellow peaches – the key to a truly exceptional peach sauce lies in using fresh, ripe, in-season peaches. I buy my peaches hard, then let them ripen on the kitchen counter until fragrant and soft to the touch. I find this approach results in sweet peaches that are full of flavor and not bruised.
Granulated sugar – sugar balances the fruit’s acidity, intensifies its sweetness, and creates a more balanced and flavorful sauce
Navel orange – orange juice contributes a sweeter, citrusy flavor that complements the natural sweetness of the peaches. Also including zest creates a more layered and complex flavor profile.
Lemon – lemon juice adds a bright, tart tanginess that balances the peach’s sweetness. Lemon zest provides brightness and depth to the sauce.
Coarse kosher or sea salt – amps up the flavor even more!
Cornstarch – a small amount of cornstarch thickens the sauce slightly.
An optional (but recommended) ingredient is Peach White Balsamic Vinegar. Its acidity enhances all the other flavors in the sauce, along with a bit of sweetness that prevents the sauce from becoming too tangy. You can substitute plain white balsamic vinegar if you can’t find peach-infused.
(Not pictured: optional Peach White Balsamic Vinegar)
How to Make Peach Sauce
Making delicious homemade peach sauce is a straightforward process that yields amazing results. Here’s all you have to do:
Prep the peaches. Cut an X on the bottom of each peach, then, one at a time, drop them in boiling water for 45-60 seconds. Cool to the touch, then pull off skins. Cut in half, twist halves to pull apart, then slice and chop into small pieces (around 1/4 to 1/2-inch).
Cook sauce. In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes, stirring occasionally.
Add salt and cornstarch. Stir in salt and cornstarch mixed with water; cook just until it thickens, around 3 to 4 minutes.
Add vinegar, cool, and refrigerate. Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
Variations and Substitutions
While the basic peach sauce recipe is delicious as is, there are ways in which you can modify it to suit your tastes and/or dietary restrictions. Here are a few ideas:
After adding the vinegar, stir in 1/3 cup chopped toasted chopped nuts – almonds, pecans, walnuts, or pistachios
Stir in a splash of brandy, bourbon, or dark rum in place of the vinegar.
Use brown sugar instead of granulated sugar, for a darker color and more complex flavor profile.
Add ground cinnamon (around 1/2 teaspoon) when cooking the peaches.
Add 1/4 teaspoon vanilla or almond extract when cooking the peaches.
Add 1/2 to 1 teaspoon chopped jalapeno peppers when cooking the peaches (this version works best with cooked meats).
Serving Suggestions for Homemade Peach Sauce
There are seemingly endless ways to use this amazing sauce! Here are a few suggestions:
Breakfast options – spoon over French toast, our Blueberry Buttermilk Pancakes, or waffles. Alternatively, stir into plain or vanilla yogurt and top with berries and granola.
Dinner options – Serve alongside grilled or roasted pork, chicken or fish.
Dessert options – Spoon over Aunt Dee Dee’s Cheesecake, our Mini Lemon Cakes, vanilla ice cream, pound cake slices, or shortcake. You could also make a yogurt parfait, layering yogurt, peach sauce, and granola in a wine glass.
Storing Peach Sauce
Once the peach sauce has cooled, transfer it to an airtight container and store it in the refrigerator. It will last for 5 days. Can also be frozen for up to 3 months.
Frequently Asked Questions about Peach Sauce
Do I need to peel the fresh peaches?
While you don’t necessarily need to peel the peaches, I prefer the smoother texture of the sauce without the peel included.
Can I use frozen peaches to make peach sauce?
Yes, you can use frozen peaches to make peach sauce. Simply thaw the peaches before using them, and proceed with the recipe as directed. The frozen peaches may result in a slightly thinner sauce, so you may need to add a bit more cornstarch.
Can I use canned peaches instead of fresh?
Yes, you can use canned peaches to make peach sauce, though the flavor and texture may not be as vibrant as with fresh peaches. Make sure to drain them well before using.
Can I use white peaches in peach sauce?
You can, but the resulting sauce will be paler in color and slightly sweeter with a milder flavor.
Can I use peach sauce as a substitute for other fruit sauces?
Absolutely! Peach sauce can be used as a substitute for apricot, mango, strawberry, blueberry, or even cranberry sauce.
When it comes to capturing the essence of summer in a jar, nothing quite compares to a Homemade Peach Sauce. And, this recipe is all about maximizing the fresh fruity sweetness of ripe, sun-kissed peaches to create a versatile sauce that can elevate any dish. Sugar brings out the peach’s natural sweetness, a combination of orange and lemon provides balance and brightness, and a secret ingredient adds a delightful complexity. The resulting delicious sauce is the perfect accompaniment to both sweet and savory dishes!
1 1/2 teaspoons cornstarch mixed with 1 1/2 teaspoons water (looks like milk)
1 teaspoon Peach White Balsamic Vinegar – can substitute plain white balsamic vinegar (or omit)
Instructions
In a large saucepan, stir together peaches, sugar, water, orange zest, lemon zest, orange juice, and lemon juice. Bring to a boil, reduce heat, and simmer for 35 minutes.
Stir in salt and cornstarch mixture; cook just until it thickens, around 3 to 4 minutes.
Remove from the heat and stir in vinegar. Cool to room temperature, transfer to an airtight container, and place in the refrigerator for at least 2 hours.
Serve at room temperature.
Notes
Make ahead: Sauce will last up to 5 days in the refrigerator. It can also be frozen for up to 2 months.
Serving suggestions: Serve spooned over grilled or roasted pork, chicken, fish, Aunt Dee-Dee’s Cheesecake, Lemon Mini Cakes, ice cream, shortcake, pound cake, French toast, waffles, or Blueberry Buttermilk Pancakes. Can also be stirred into plain or vanilla yogurt (I prefer Greek).
Fettuccine Alfredo is always a win.
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