all things food
Busy weekdays don’t have to turn into busy evenings, thanks to this easy casserole.
Busy weekdays don’t have to turn into busy evenings, thanks to this easy casserole. These easy Pumpkin Brownies are moist, delicious, and made from scratch. Topped with a creamy pumpkin cream cheese swirl and crunchy pecans!
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Aside from breaking out your sweaters and fuzzy socks, what screams “Autumn has arrived!” more than gooey Pumpkin Brownies? This rich combination of dark chocolate and warming pumpkin spice flavors cannot be beat. But if fudgy, soft, and ultra-moist brownies aren’t enough to convince you, the pumpkin cheesecake topping will definitely seal the deal! My simple recipe uses easy-to-find ingredients and is the perfect budget-friendly fall dessert. May I suggest a leaf-peeping road trip with a batch of these Pumpkin Brownies along for the ride?
Growing up in New England, my mom made visiting Salem, Massachusetts a tradition for our family; we’re all history buffs and love a good ghost story. I’m proud to say I have kept the Salem tradition alive with my daughter for 3 years running, even though we live in Tennessee, and it takes a bit more effort to get there. There’s just something magical and spooky about autumn in New England, so I hope these pumpkin brownies give you a little taste of the excitement I grew up with every October! This recipe is such a fun twist on classic homemade brownies and gets me in the autumn spirit every time I make them.
Here’s what you’ll need to make this recipe for pumpkin brownies:
I’m all about the rustic look when it comes to baking, but crumbly pumpkin brownies aren’t exactly what I have in mind. To get even slices, let the brownies cool for about 30 minutes before cutting them; otherwise, they might fall apart as you slice. They’ll set and slice much better after cooling. You should also use a sharp, straight-edged knife and wipe it clean after each cut. Doing this stops the fudgy brownie bits from sticking to the knife and creating jagged edges. This recipe creates 9 evenly-sized brownies, but you can cut them into smaller or larger pieces—whatever you like!
Keep your pumpkin brownies in an airtight container at room temperature for 3-4 days. For longer storage, keep them in the fridge for up to a week or freeze for up to 3 months. Just make sure they’re completely cooled before storing and allow them to thaw before serving. These are a great treat for the upcoming autumn holidays!
See how we calculate recipe costs here.
Add ¾ cup flour, 1 tsp cinnamon, and ⅛ tsp salt to a mixing bowl and whisk to combine.
In a separate mixing bowl, whisk 12 Tbsp melted salted butter, 2 Tbsp vegetable oil, ¾ cup granulated sugar, ¾ cup light brown sugar, and ½ cup cocoa powder together until smooth.
Add 2 eggs, ½ Tbsp vanilla, and ¼ cup pumpkin purée to another mixing bowl and gently beat them together.
Then, add the pumpkin mixture to the chocolate mixture and whisk to combine.
Pour the dry flour mixture and 3 Tbsp chocolate chips into wet chocolate mixture. Stir with a spatula until batter forms.
Lightly spray or grease an 8×8” baking dish with cooking spray. You can also add a layer of parchment paper. Pour batter into the dish and set aside.
Preheat oven to 350F. Combine 4 oz cream cheese, ⅓ cup light brown sugar, ½ tsp pumpkin pie spice, ¼ cup pumpkin purée with a hand mixer on low until smooth.
Spoon dollops of the pumpkin mix on top of the brownie batter.
Stir the pumpkin topping into the brownie batter gently using a toothpick. I like to keep the layers separate and irregular, so they look a bit more rustic.
Sprinkle with remaining 1 Tbsp chocolate chips and 2 Tbsp of pecan pieces.
Bake for 40 min or until the brownies are set and a toothpick inserted in the center comes out clean.
This easy pumpkin brownie recipe is the only way to enjoy pumpkin and chocolate together this fall!
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These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too! Why You’ll Love This Recipe The Ingredients Variations and Substitutions How to Make Banana Wheat Germ Muffins Step 1: Preheat oven to 350 degrees. Combine flour, wheat…
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These nutritious Banana Wheat Germ Muffins are super healthy, delicious and a great way to use your overripe bananas. Wheat germ adds great taste and is so good for you too!
Step 1: Preheat oven to 350 degrees. Combine flour, wheat germ, baking powder, baking soda, salt in a bowl.
Step 2: In a standing mixer or with a hand mixer, combine the 3 bananas, honey or agave, oil, vanilla and egg. Beat until combined and bananas are mashed.
Step 3: Gently mix in the dry ingredients in 3 stages until just combined. Do not over-mix.
Step 4: Grease or line muffin cups or mini loaf pans and fill 3/4 full with the mixture.
Step 5: Place the slices of banana on top of each filled muffin cup or decoratively over the loaf pan.
Step 6: Bake 15 minutes for mini muffin cups, 20 for regular muffin cups or 25 minutes for mini loaf pans or until a toothpick comes out clean.
Muffins are so great to make each week to have on hand. We always have a batch on the counter or in the freezer. These banana wheat germ muffins are great to make ahead for a quick breakfast or healthy snack. Store them in an airtight container at room temperature for up to three days or freeze them for longer storage. Just warm them up when you’re ready to enjoy! I’m also loving Flourless Pumpkin Chocolate Muffins, Spinach Cake Muffins, and Carrot Pineapple Muffins right now!
Next time you have a craving for a delicious banana muffin, try these! They’re packed with nutrients, easy to make and so delicious. Let me know what you think of this recipe by leaving a comment and rating below!
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Need dinner on the table in no time and on a budget? This Beef and Broccoli Stir Fry is for you! It’s full of flavor, ready in under 30 minutes and a 100% kid-approved recipe that we make time and time again! Why I Love This Recipe The Ingredients *For a full list of ingredients…
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Need dinner on the table in no time and on a budget? This Beef and Broccoli Stir Fry is for you! It’s full of flavor, ready in under 30 minutes and a 100% kid-approved recipe that we make time and time again!
*For a full list of ingredients and instructions, see the recipe card below.
Step 1: In a small bowl, whisk together the soy sauce, sesame oil, honey, garlic and ginger. Place the beef in a Ziploc bag (or glass bowl). Pour in half of the sauce mixture to coat the beef. Marinate for either 20 minutes on the counter or covered overnight in the fridge.
Step 2: Whisk the cornstarch and water together and add to the remaining sauce mixture.
Step 3: Heat a wok or large sauté pan over high heat, add 2 teaspoons oil and add the beef. Cook for 4 minutes and remove beef to a clean bowl.
Step 4: Add the remaining 1 teaspoon of oil to the pan and cook the broccoli for 2 minutes.
Step 5: Add the beef back into the pan. Make a well in the center and pour in the sauce. Cook until the sauce is thick and everything is heated through, about 2 minutes.
Step 7: Serve over steamed white rice, brown rice or noodles.
Absolutely! Frozen broccoli works great in this recipe. Cook until it’s tender but still crisp not overcooked and mushy.
Store any leftovers in an airtight container in the fridge for up to 3 days. You can easily reheat it in a pan or the microwave.
Steamed white or brown rice is a classic choice, but this stir fry is also delicious with noodles or even cauliflower rice for a lower-carb option.
Flank steak is the best cut for beef and broccoli stir fry due to its tenderness and flavor when sliced thin. Sirloin, skirt steak, and tri-tip are also great options for quick cooking and rich taste.
This easy stir fry dish is one of those go-to meals you’ll find yourself making on repeat! With its bold flavors and ease of preparation, beef and broccoli is sure to become a family favorite. Let me know what you think of this recipe by leaving a comment and rating below!
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This Shrimp Po’ Boys recipe is creamy and tangy with crispy fried shrimp and a homemade remoulade sauce. Easy to make and full of flavor!
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Shrimp Po’ boys are the perfect sandwich… I said what I said! These easy Po’ Boys are crunchy, creamy, and tangy, with soft, chewy French bread and a subtle ocean flavor from the perfectly cooked fried shrimp. Sigh… they make me think me back to my college days and my first trip to New Orleans. If you don’t have a trip to New Orleans planned, don’t worry! My homemade take on the classic dish means you can whip up a shrimp po’ boy sandwich anytime.
To say New Orleans is a magical place is one of the biggest understatements I can think of as a chef, history buff, and appreciator of the arts. The food is outstanding, the people are full of life, and the pride residents have for the city’s culture is unlike anywhere else in the United States.
The most magical NOLA experience I’ve had was about 15 years ago when I was working with a band destined for South by Southwest in Austin, Texas. After our gig in the French Quarter, we were invited to someone’s house for a crawfish boil. I’m not kidding when I tell you it was the most welcoming and delicious hang I’ve ever been a part of. One of their neighbors was practicing with their jazz band within earshot, and there were fireflies around us in the backyard as we shared the messiest flavor bomb of a meal ever, everyone eating with their hands. Like I said… New Orleans is a magical place.
This sandwich is a staple in New Orleans, served up hot by local restaurants, groceries, and street vendors alike. While it may seem like a simple concept – fried shrimp piled onto French bread and ‘dressed’ with lettuce, tomato, and a tangy remoulade (a mayonnaise-based sauce with mustard and spices) – it’s the history that makes them really special. Extra hot sauce for me, please!
During the 1929 streetcar strike in New Orleans, brothers Bennie and Clovis Martin (of the Martin Brothers’ Coffee Stand) offered free sandwiches to the striking workers to show their support. The original sandwiches were likely loaded with fried potatoes, roast beef gravy, and roast beef scraps. It’s said they would call out, “Here comes another poor boy!” when a striking worker approached—which eventually evolved into the term “po’ boy,” as the sandwiches are known today.
Here’s what you’ll need to make this shrimp po’ boy recipe:
Nope! Shrimp po’ boys are probably the most popular, but you can have any type of filling you desire. A little walk down the streets of New Orleans, and you’ll find po’ boys stuffed with anything from roast beef and gravy to fried oysters or catfish and even alligator sausage! You could make a killer veggie option, too, using fried green tomatoes or BBQ tofu.
The fried shrimp will last for 3 days in the refrigerator, but will not be as crispy as when freshly-made. Let the shrimp cool completely before storing them in an airtight container. To reheat, pop them in the air fryer at 350°F for 2-4 minutes, or in the oven at 350°F for 5-7 minutes, flipping halfway. Store the shrimp po’ boy sauce in an airtight container in the refrigerator for up to a week. Just give it a good stir before serving! It makes a great dip for fresh vegetables, too!
See how we calculate recipe costs here.
To prepare the 1lb of shrimp for frying, thaw them in gently running cold water until soft and pliable, about 15 minutes. You can also thaw them in the refrigerator overnight. Always avoid thawing seafood on the countertop, microwave, or using hot water.
While your shrimp is thawing, prepare your remoulade by adding 1 ½ cups mayonnaise, ½ tsp hot sauce, 2 Tbsp grainy mustard, 2 cloves minced garlic, 3 Tbsp dill pickle relish, 1 Tbsp prepared horseradish, 1 tsp Worcestershire sauce, 1 tsp Tony Chachere’s seasoning, ½ tsp smoked paprika and ⅛ tsp cayenne pepper to a mixing bowl.
Whisk to combine and set aside.
In 3 separate mixing bowls, prepare your steps for frying; in bowl #1, you will want to have ⅓ cup of flour. Then, in bowl #2, you will want to beat together 2 eggs and ⅓ cup buttermilk. In bowl #3, you will want to mix 2 tsp Tony’s, 1 tsp black pepper, and ¼ cups plain panko.
First, toss your shrimp in the #1 bowl of flour. Then, dip the floured shrimp in the #2 bowl of beaten egg and buttermilk. Finally, toss the shrimp in the panko spice mix. (I like to get all of my shrimp ready to fry at the same time so when it comes time to drop them in the oil, I can focus on the frying shrimp without the risk of burning a batch.)
In a heavy bottomed skillet, heat up 1 cup vegetable on medium heat. The oil should be around 350 to 375 degrees, but hotter than that will burn your oil and result in poor flavor. You can use a meat thermometer to check. Once your oil is ready to fry, use tongs or a fork to place enough shrimp in the oil without overcrowding.
Flip after 1-2 minutes with tongs. (Just 1-2 minutes on each side will do!)
Place the fried shrimp onto a plate lined with a paper towel to drain excess oil.
Once your shrimps are all golden fried, make your shrimp Po’ Boys! I recommend you be generous with that remoulade! Enjoy with ¼ head shaved iceberg lettuce, extra hot sauce, and 2-3 chopped roma tomatoes in a sliced baguette.
It’s the perfect sandwich that will have you booking tickets to New Orleans during Carnival season in no time!
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Enjoy the best crunchy chicken with savory homemade shake and bake. This easy breading mix has all the seasonings needed to make juicy, flavorful chicken, pork chops, or fish in the oven or air fryer.
These easy zucchini fritters include crispy brown edges, a tender inside, and they’re a super fun way to get your veggies in!
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I’ve enjoyed sharing my favorite zucchini recipes this month, but I couldn’t leave out these super tasty Zucchini Fritters! These zucchini fritters have been a favorite of mine for years. They’re made with simple ingredients and they’re quick & easy to whip up. Plus who can resist those crispy brown edges and tender inside. And did I mention they’re also budget-friendly coming in at under a dollar per serving? I mean seriously, what’s not to love? If you’re a zucchini lover like me, then you have to give this zucchini fritters recipe a try! ;)
Originally posted 1-22-11, updated 7-20-24.
Zucchini Fritters are crispy little zucchini cakes made with grated zucchini, flour, seasoning, and a few other add-ins. They resemble little pancakes and are great to enjoy for lunch, as a snack or appetizer, or even as a dinner side dish.
Here’s everything you need to make this easy zucchini fritters recipe:
I served these zucchini fritters with our creamy Tzatziki sauce. The cool and fresh flavors of the tzatziki pairs perfectly with the fritters. They also taste great with just a dollop of sour cream and finely sliced green onions. I also wouldn’t be opposed to dipping these in some tartar sauce or our comeback sauce!
Here are a few more of our favorite zucchini recipes for you to try out:
See how we calculate recipe costs here.
Wash 2 large zucchini (or roughly 1 1/2 lbs.) well, trim off the stem, then using the large holes on a box grater, grate the zucchini. You should end up with approximately 4 cups of grated zucchini.
Place the grated zucchini in a fine mesh cheesecloth or a strainer over a bowl. Sprinkle ½ tsp of salt over the zucchini. Give the zucchini a quick mix and let it sit for 15 minutes to help draw out some of the excess water.
After 15 minutes, using the cheesecloth or clean hands, squeeze out as much liquid as you can into the bowl or over the sink.
Add the grated zucchini to a large bowl along with 1/4 yellow onion (finely diced), 1 clove of garlic (minced), 3/4 cup all-purpose flour, 1/4 cup grated parmesan cheese, 1 large egg, ½ tsp salt, and ½ tsp freshly cracked black pepper.
Mix all of the ingredients together until well combined.
In a large non-stick skillet, heat 3 Tbsp cooking oil over medium-high heat. Once the oil is hot, add several spoonfuls of the zucchini mixture to the hot skillet to form small pancake-sized patties. Gently flatten the tops of each fritter with the back of a spoon or a spatula and cook each fritter until it is golden brown on both sides – about 3 minutes per side.
Cook the fritters in 2 batches to keep from crowding the pan.
Remove the fritters from the pan and drain on a wire rack or paper towel lined plate. Serve immediately and enjoy while they’re hot!
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Delicious poppy seed dressing is creamy and tangy with a touch of honey. It makes the perfect complement for a fresh spinach salad with bacon and crumbled feta.
This Strawberry Sheet Cake is fluffy, moist, and made with fresh strawberries and a simply irresistible strawberry cream cheese frosting.
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Summer is here and one of my favorite fruits to buy during this season are fresh strawberries. This is the time when they’re ripe, juicy, super sweet, and perfect to incorporate into recipes like this homemade Strawberry Sheet Cake! This strawberry cake is fluffy, moist, and made with fresh pureed strawberries that have been reduced for a more concentrated strawberry flavor. And the best part…it’s topped with an absolutely dreamy, irresistible strawberry cream cheese frosting! This strawberry sheet cake is perfect for almost any occasion including birthdays, potlucks and holiday gatherings. It definitely stands out from any boxed cake and is always a crowd-pleaser!
Here’s everything you need to make this delicious strawberry sheet cake recipe:
The fresh strawberry puree is a key ingredient in this cake. I tested this recipe by just adding pureed strawberries straight from the food processor; then a second test by reducing the strawberries in a saucepan with a little sugar over medium heat. The strawberry reduction was the winner! It removes a lot of the extra liquid and adds a more concentrated strawberry flavor to the cake. And it tastes ahh-mazing in the homemade strawberry frosting!
The strawberry frosting on this cake is my absolute favorite part! The intense strawberry flavor from the reduced strawberries, mixed with the cream cheese and powdered sugar is just heavenly. And if you’ve never made your own homemade cake frosting, then you’ll be surprised by just how easy it is to make. It only requires a few ingredients and it tastes wayyy better than store-bought icing.
You can easily store any leftover strawberry sheet cake in an airtight container in the refrigerator for up to 4 days, or you can freeze it for longer storage. To freeze, wrap the cake slices in a double layer of plastic wrap and foil, then freeze for 2-3 months. To thaw, simply let the cake come to room temperature for about 30 minutes then enjoy!
See how we calculate recipe costs here.
Preheat the oven to 350°F. Next wash, remove the stems, and quarter 1 lb. strawberries. Add the strawberries to a food processor and pulse for several seconds until the strawberries have broken down into a puree.
Add the pureed strawberries, 2 Tbsp of sugar and a pinch of salt to a small pot over medium-low heat. Simmer the strawberries for 20-25 minutes, stirring occasionally, until the strawberry puree has reduced by about half. You should end up with 1 cup of reduced strawberry puree.
Transfer the reduced strawberry puree to a bowl and allow it to cool.
While the strawberries are simmering, in a large bowl whisk together 2 3/4 cup all-purpose flour, 2 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
In a separate large bowl, whisk together 1 1/2 cups granulated sugar, 3/4 cup vegetable oil, 4 large eggs (2 at a time) and 2 tsp vanilla extract until well combined.
Now add in 3 oz. strawberry gelatin and ¾ cups of the reduced strawberry puree. Stir together until combined (save the rest of the strawberry puree for the frosting).
Next add the dry ingredients to the same bowl as the wet ingredients.
Then pour in 1 cup of milk. Stir together until just combined and there are no traces of dry flour left in the bowl. Be careful not to overmix at this point.
Pour the batter into a butter greased 9×13” baking dish and bake in the preheated oven for 40-43 minutes or until a toothpick inserted into the center comes out clean. You can also line your baking dish with parchment paper if you prefer.
Remove the cake from the oven and allow it to cool completely at room temperature before frosting.
To make the frosting, first combine 8 oz. softened cream cheese and 1/2 cup softened salted butter in a large bowl using a handheld mixer until smooth. Then add 3 cups of powdered sugar (1 cup at a time), 1 tsp vanilla extract, and ¼ cup of the strawberry puree.
Blend together with the hand mixer until creamy and smooth.
Once the cake has cooled, spread the fresh strawberry frosting on top.
Feel free to garnish with extra fresh strawberries (optional) and enjoy with a glass of milk or some vanilla ice cream. Serve this delicious strawberry cake at your next potluck, holiday, or family gathering!
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Crispy on the outside, tender on the inside, and delicious all over!
Crispy on the outside, tender on the inside, and delicious all over! 
