Sun-dried Tomato and Goat Cheese Frittata

We love baking simple frittatas, and this one tops the charts! The subtle and delicate flavors of herbes de Provence complement the tangy-sweet, sun-dried tomatoes, while the tangy goat cheese and nutty Parmesan liven up the entire dish. Serve with a side salad or crusty bread with quality butter.

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Sun-dried Tomato and Goat Cheese Frittata
Makes one 10-inch frittata

Ingredients:

8 large eggs
1/2 cup whole milk
1 cup shredded Parmesan cheese
1 teaspoon mustard powder
1/2 teaspoon Kosher salt
1/4 teaspoon freshly crackedblack pepper
1/2 teaspoon herbes de Provence
2 tablespoons fresh basil,chopped and divided in half
2 tablespoons fresh oregano, chopped and divided in half
2 tablespoons butter
3 cloves garlic, minced
2 oz. sun-dried tomatoes,chopped and divided in half
2 oz goat cheese, crumbled
1 tablespoon fresh chives

Directions:

1. Preheat the oven to 400 F.

2. In a large mixing bowl, combine the eggs, milk, Parmesan cheese, mustard powder, Kosher salt, black pepper, and herbes de Provence. Whisk together until combined. Stir in half of the basil and oregano.

3. In a 10" cast iron skillet over medium heat, melt the butter. Add the minced garlic and cook until fragrant and soft. Add half of the sun-dried tomatoes and sauté for an additional 1-2 minutes.

4. Pour the egg mixture into the cast iron and sprinkle the remaining half of the basil, oregano, and sun-dried tomatoes on top. Finally, add the goat cheese crumbles evenly on top.

5. Bake the frittata in the oven for 12-15 minutes until the eggs have set.

6. Garnish with fresh chives and additional salt and pepper to taste.

Turkey Chili with All the Toppings

Winter weather calls for hearty, comforting meals, and this Turkey Chili is just that. Made with lean ground turkey, pinto beans, peppers, tomatoes, and a perfect blend of spices, it’s packed with flavor, protein, and warmth in every bite!

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Turkey Chili with All the Toppings
Serves 4-6

Ingredients:

1 tablespoon olive oil
1 small onion, diced
3 cloves garlic, minced
1 lb ground turkey
1 bell pepper, diced (any color)
1 can diced green chiles (mild)
1 tablespoon chili powder
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper
1 can (14.5 oz) diced tomatoes
1 can (15 oz) tomato sauce
2 tablespoons tomato paste
2 cans (15 oz) pinto beans, drained and rinsed
1 tablespoon Worcestershire sauce
1-1/2 cups chicken broth

OPTIONAL TOPPINGS:

Avocado
Fritos or corn chips
Shredded cheddar cheese
Sour cream
Green onions
Cilantro, chopped

Directions:

1. In a large Dutch oven or soup pot, heat the olive oil. Add the diced onion and cook for 4-5 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.

2. Add the ground turkey and cook until browned, breaking it up with a spatula as it cooks.

3. Stir in the diced bell pepper and green chilies. Cook for a few minutes until the pepper softens.

4. Season the mixture with the chili powder, brown sugar, cumin, smoked paprika, oregano, salt, black pepper, and cayenne.

5. Add the diced tomatoes, tomato sauce, tomato paste, pinto beans, Worcestershire sauce, and chicken broth.

6. Bring the chili to a boil, then reduce heat to low and let it simmer covered for 40-45 minutes, stirring occasionally. If it thickens too much, add a splash more of chicken broth.

7. Taste and adjust. Add more salt or spices as needed.

8. Serve hot bowls of chili with an array of toppings like avocado, Fritos or corn chips, shredded cheese, sour cream, sliced green onions, and chopped cilantro. Enjoy!

Sourdough Discard Blueberry Scones

We’re all about making the most of sourdough starter discard! If you have extra on hand, why not turn it into delicious blueberry scones? And, if sourdough isn’t your thing, don’t worry —- you can easily tweak the recipe to work without any sourdough discard. Let's get baking!

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Sourdough Discard Blueberry Scones
Makes 8 scones

Ingredients:

8 tablespoons butter, extra cold and grated
2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon salt1 cup fresh blueberries, frozen for 10-15 minutes before mixing
1/4 cup sourdough starter discard
1/2 cup heavy cream (if not using sourdough starter,use 1 cup whole buttermilk in place of starter discard and heavy cream)
1 large egg
1 teaspoon vanilla extract
2 tablespoons heavy cream, for brushing

Directions:

1. Grate very cold butter with a coarse cheese grater. Place the grated butter in the freezer to re-chill after grating.

2. In a large mixing bowl, mix the flour, sugar, baking powder, and salt together using a whisk or broad spatula.

3. Incorporate the grated and re-chilled butter into the flour mixture with a pastry blender using a quick pressing motion.

4. Add the frozen blueberries to the dry mixture, and lightly stir until evenly distributed.

5. In a separate bowl, whisk together the wet ingredients. Mix together the sourdough starter discard, theheavy cream, egg, and vanilla extract. Add the liquid all at once to the dry ingredients. Mix together using a folding motion with a large spatula. Do not over mix; the dough will be shaggy and a bit dry in character. Turn the dough and scraps out onto a lightly-floured working surface.

6. Using a light touch, bring the dough and loose scraps together, and gently gather into a single mass. Push the dough around a bit, folding it over 3-4 times. Too much kneading will activate the gluten in the flour and result in a tougher scone.

7. Pat the dough into a circle disk with a thickness of about 3/4-inch to 1-inch. Use a dough cutter to cut the dough into 8 wedges. Brush the scones with a cream wash. Place the scones a few inches apart on a parchment-lined baking pan.

8. Place the scones and pan in the fridge for 30 minutes to allow the butter to re-chill. Meanwhile, preheat the oven to 400 F.

9. When ready to bake, bake on the middle rack of the oven – if too low, the bottoms may darken; if too high, the tops may brown too quickly. Bake for 13-15 minutes.

10. Enjoy the scones while still warm with a smear of butter.

Crispy Rice and Salmon Bowls

These Crispy Rice & Salmon Bowls are fresh, crunchy, and satisfying! The delightfully crispy rice provides a unique texture next to the flaky salmon and the medley of vibrant veggies. Whether you're looking for a quick weeknight dinner or an impressive meal to share, this bowl delivers bold flavors in every bite.

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Crispy Rice and Salmon Bowls
Serves 4

Sauce Ingredients:
(Half of this sauce will be used for the rice and the other half will be used as a drizzling sauce)

2 tablespoons rice vinegar
2 teaspoons toasted sesame oil
3 tablespoons olive oil
2 tablespoons soy sauce
5 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
2 teaspoons sugar

Bowl Ingredients:

3 cups pre-cooked Jasmine rice(made the day before and refrigerated overnight)
1 lb salmon
1 tablespoon olive oil
1 teaspoon soy sauce
3 shallots, sliced into rings
1/3 cup vegetable oil
2 avocados, sliced
2 Persian cucumbers, sliced
3-4 green onions, chopped
1 cup mukimame (shelled edamame)
1/2 cup sliced red cabbage
1 cup fresh basil leaves
1 cup fresh mint leaves
1 small red chili pepper, sliced and seeds removed
2 fresh limes, sliced into wedges

Directions:

1. Line a rimmed baking sheet with parchment paper and set aside. Preheat the oven to 400 F.

2. In a wide mouth jar, combine all of the sauce ingredients, whisking to incorporate.

3. In a large bowl, add the cooked rice and half of the sauce. Using a large spoon, gently mix the sauce into the cooked rice. Toss until the rice is evenly coated.

4. Spread the rice in a thin, even layer on the prepared baking sheet. Bake the rice for 35-40 minutes until crispy. Stir halfway through. Remove from the oven and set aside until ready to use.

5. While the rice bakes, marinate the salmon in the olive oil and the soy sauce. Prep all of the vegetables.

6. In a small saucepan, add the vegetable oil and heat over medium-high. Test the oil to see if it is ready by placing a wooden spoon in the oil. If bubbles form around the spoon, the oil is ready. If nothing happens, continue heating. If the bubbles are moving vigorously, reduce the temperature slightly. Once hot, add the shallot slices and fry until golden. Use tongs to removethe shallot rings and place on a paper towel-lined plate.

7. Place the salmon in a skillet over medium heat and cook for 5-7 minutes until cooked through, and the internal temperature is 145 F. Remove from the heat and let rest.

8. In bowls, combine the salmon, crispy rice, avocados, cucumbers, mukimame, red cabbage, basil, mint, and red chili pepper. Drizzle with the remaining sauce and serve with fresh lime wedges.

Raspberry Overnight Oats

Busy mornings? No problem! Overnight oats are the perfect grab-and-go meal—healthy, delicious, and endlessly customizable. Just mix oats, milk, yogurt, and your favorite toppings, let it chill overnight, and wake up to a creamy, nutrient-packed breakfast!

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Raspberry Overnight Oats
Serves 2

Ingredients:

1/2 cup fresh raspberries
1 cup rolled oats
1 cup milk (dairy or non-dairy)
1/2 cup Greek yogurt
1 tablespoon chia seeds
1 tablespoon maple syrup
1 teaspoon vanilla extract
1/4 teaspoon cinnamon

Serving Ideas:

Handful of fresh Raspberries
GranolaCoconut flakes
Honey

Directions:

1. Mash 1/2 cup of the raspberries in a small bowl to release their juices.

2. In a larger bowl, mix the oats, milk, Greek yogurt, chia seeds, maple syrup, vanilla, and cinnamon. Stir well to combine.

3. Alternate adding the oat mixture and mashed raspberries into two jars. Cover and place in the fridge for at least 4 hours, but ideally overnight.

4. Stir and serve! The next morning, give it a good stir. Add more milk if it’s too thick.

5. Garnish with extra raspberries, nuts, granola, coconut flakes, or a drizzle of honey.

Sheet Pan Breakfast Sandwiches

We love to prepare this recipe when hosting guests over the holidays! Breakfast time becomes both easy and delicious with these sheet pan breakfast sandwiches. BONUS: This recipe easily doubles for larger groups. Hands down, it’s a winning plan for holiday hosting!

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Sheet Pan Breakfast Sandwiches
Serves 12

Egg Bake Ingredients:

2 tablespoons butter, softened, plus more for spreading on the English muffins
2 red peppers, chopped
2 cups spinach
18 eggs
1/2 cup whole milk
1/2 teaspoon mustard powder
1 teaspoon Kosher salt
1/2 teaspoon black pepper
8 oz shredded sharp cheddar cheese
12 English muffins

Top with:

12 slices bacon
Avocados, sliced
Green onion
Hot sauce (optional)
Mayo (optional)

Directions:

1. Preheat the oven to 300 F.

2. Spread parchment paper over the sheet pan, using a little butter in the corners to ensure the parchment stays in place. Set the pan aside.

3. In a skillet over medium heat, melt the butter and cook the chopped red peppers until softened. Add the spinach at the very end and cook down for 1 minute or until the spinach wilts. Remove from heat.

4. In a large bowl, combine the eggs, whole milk, mustard powder, salt, pepper, and shredded cheddar cheese. Carefully pour the mixture into the parchment paper-lined sheet pan. Evenly sprinkle the red pepper, and spinach over the top of the egg mixture. Crack some extra black pepper on top.

5. Bake the sheet pan egg mix for 30-35 minutes until the eggs are set. Cut the eggs into 12 equal portions.

6. While the eggs bake, wipe out the skillet with a paper towel and cook the bacon until crispy. Use tongs to remove the bacon and set aside on a paper towel-lined plate. Note: If there are no vegetarians in your group, feel free to cook the bacon ahead of time and crumble it onto the egg with the red pepper and spinach before baking.

7. Toast and butter the English muffins. Layer on the egg bake and top with bacon, fresh avocado, green onion, mayo, hot sauce, and additional salt and pepper to taste. Enjoy immediately.

Filet Mignon with a Simple Chasseur Sauce

Looking for a special holiday dinner entrée? Indulge in our Filet Mignon with a Simple Chasseur Sauce. The tender beef is seared and cooked to perfection, then served with a rich, savory sauce that includes mushrooms, wine, and herbs. An elegant and flavorful dinner awaits!

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Filet Mignon with a Simple Chasseur Sauce
Serves 2

Ingredients for the Filet Mignon:

2 filet mignon steaks (6–8 oz each, about 1.5 inches thick)
Kosher salt and freshly ground black pepper, sprinkled on all sides of the steak
1 tablespoon high-heat oil(like avocado oil)
2 tablespoons butter
2 garlic cloves, smashed
2 sprigs fresh thyme
2 sprigs rosemary

Ingredients for the Simple Chasseur Sauce:

2 tablespoons butter
1 medium shallot, finely diced
8 ounces mushrooms, sliced
1/2 cup dry red wine
1 tablespoon brandy
1/2 cup beef stock
2 tablespoons tomato paste
2 sprigs thyme
Kosher salt and black pepper, to taste

Directions:

1. Remove the steaks from the fridge 30 minutes before cooking to bring them to room temperature. Pat them dry with a paper towel. Generously season all sides with Kosher salt and black pepper.

2. Preheat the oven to 400 F.

3. Sear the steaks. Heat a cast iron pan over high heat until very hot. Add the oil and swirl to coat the pan. Place the steaks in the pan and sear for 2-3 minutes without moving, until a golden-brown crust forms. Flip and sear for another 2 minutes on the other side. Roll the steaks on their side to sear the sides, as well.

TIP: Searing and then finishing the steaks in the oven ensures a beautifully seared crust and a tender, juicy center.

4. Reduce heat to medium-low and add 2 tablespoons of butter, the smashed garlic, and the sprigs of fresh thyme and rosemary. Tilt the pan slightly and use a spoon to baste the steaks with the herbed, melted butter for about 30 seconds.

5. Finish the steaks in the oven. Roast in the oven for 4-6 minutes for medium-rare, or longer for desired doneness.

TIP: Use a meat thermometer for accuracy: Rare: 120–125 F, Medium-Rare: 130–135 F, Medium: 140–145 F.

6. Meanwhile prepare the sauce. In a large skillet over medium heat, melt the butter. Add the shallots and sauté until softened, about 2 minutes. Stir in the mushrooms and cook until they are golden brown and all the moisture has evaporated, about 5 minutes.

7. Pour the red wine and brandy over the mushrooms scraping up any browned bits from the pan. Let it simmer and deglaze until reduced by half.

8. Stir in the beef stock and tomato paste mixing well. Add the thyme and let the sauce simmer for about 5 more minutes, or until slightly thickened. Season with salt and black pepper, to taste.

9. Remove the steaks from the oven and let them rest for 5-10 minutes on a cutting board.

10. Serve the steaks over a bed of sauce. Garnish with fresh parsley before serving.

Easy Roasted Eggplant Parmesan Boats

Try our easy eggplant parmesan boats! Halved eggplants are roasted until tender, then stuffed with ricotta, a savory mix of sausage, marinara sauce, and Parmesan cheese. Finished with a sprinkle of crispy, buttery bread crumbs and fresh basil, these flavorful “boats” deliver comforting flavors in a simple, fuss-free way. Perfect for a weeknight dinner or a crowd-pleasing holiday meal!

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Easy Roasted Eggplant Parmesan Boats
Serves 4 - 6

Ingredients:

3 medium eggplants, halved
olive oil for drizzling
1 onion, diced
2 tablespoon olive oil, for cooking onions
1/2 pound mild Italian sausage
2 cloves garlic
28 ounces marinara sauce
4 ounces parmesan cheese
16 ounces ricotta cheese
6 ounces mozzarella cheese
2 tablespoons butter
1/4 cup panko bread crumbs, browned in butter for garnish
6-8 basil leaves, cut in chiffonade for garnish

Directions:

1. Preheat the oven to 400 F.

2. Slice the eggplants in half. Scoop out most of their flesh except for about 1/2-inch, to create the boats. Take the scooped out pieces and dice into 1/2-inch cubes.

3.Use one sheet pan and one large roasting pan. Line with parchment paper for easy clean-up, if desired. Drizzle the eggplant halves with olive oil and sprinkle with salt and pepper and place on the sheet pan. Place the cubed eggplant in the roasting pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for 20-22 minutes, or until tender, stirring the diced eggplant and flipping the halved eggplants as needed.

4. Meanwhile, sauté the onion in olive oil until softened. Add the garlic, sauté for an additional minute. Add the sausage. Cook and crumble until browned all over.

5. Once the eggplant has roasted, remove from the oven. Mix the diced and roasted eggplant with the cooked sausage and onion. Add two thirds of the 28 ounces of prepared marinara sauce with the parmesan cheese, and mix until combined.

6. Flip the eggplant boats upward. Spread a little marinara sauce under the boats. Fill the bottom of each boat with a layer of ricotta cheese. Then, fill with the diced eggplant, sausage, onion, and sauce mixture until completely filled. Pour any remaining marinara evenly over the top of the boats.

7. Top with a layer of mozzarella cheese.

8. Bake for 20-25 minutes, or until bubbling hot and the cheese has melted. If desired, broil for a few minutes until the cheese browns a little.

9. While the eggplant is baking, prepare the breadcrumbs. Melt butter in a small skillet over medium heat, add the breadcrumbs and stir until just golden brown.

10. Once the eggplant is finished baking, garnish with the buttery, toasted breadcrumbs and basil. Serve hot and enjoy!

Classic Tiramisu

Tiramisu is a classic Italian dessert known for its rich layers of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. While traditional recipes often use raw egg whites to achieve a light and airy texture, this version eliminates them for a safer, but equally delicious alternative. Prepare this velvety smooth tiramisu for any occasion!

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Classic Tiramisu
Fills one 10.5" x 8" dish or serves about 12

Ingredients:

1/2 cup instant espresso powder
2 cups hot water
1/4 cup Kahlua, divided in half
1-1/2 cups heavy whipping cream, cold
1/2 teaspoon Kosher salt
2 teaspoons vanilla extract
16 oz. mascarpone cheese, cold
5 eggs yolks, cold, from pasteurized eggs
3/4 cup granulated sugar
24 ladyfinger cookies, (or as many as needed to fill your specific dish twice)
2-3 tablespoons cocoa powder, for dusting

Directions:

1. In a wide shallow dish, add the espresso powder and hot water and stir together until the espresso powder is dissolved. Stir in half of the Kahlua, then set aside.

2. In the bowl of a stand mixer with the whisk attachment, add the heavy whipping cream, salt, and vanilla and whisk until stiff peaks form. Slowly whisk in the mascarpone, 1/4 cup at a time, until incorporated. Chill in the refrigerator.

3. Prepare a double boiler or set up a heat-safe bowl over a saucepan filled with a little water. Bring the water to a rolling boil, then turn down the heat to a simmer. Separate the egg yolks from the egg whites (save the whites for a morning omelette). Place the remaining Kahlua, egg yolks, and sugar in the top of the double boiler. Whisk the yolk mixture over the simmering water until the mixture is thick and custard-like, 8-10 minutes. (Continue to whisk throughout the entire heating process to keep the eggs from scrambling -- this takes some time, but hang in there!) To eliminate any potential bacteria in the egg yolks, use a thermometer to ensure the mixture reaches at least 145 F for 15 seconds.

4. Remove the custard from the heat and fold into the mascarpone and whipping cream mixture. Return to the refrigerator to chill.

5. Quickly dunk the ladyfingers in the espresso bath for 1-2 seconds and evenly line the bottom of a 10.5”X8" dish with the ladyfingers. Trim the ladyfingers before dipping into the espresso mixture, if necessary, to fill the bottom of the dish. Use a spoon to spread half of the mascarpone custard mixture over the ladyfingers. Repeat the process with another layer of ladyfingers and the second layer of mascarpone custard. Use the back of a spatula to smooth the mixture into an even surface.

6. Using a fine mesh sieve, generously dust cocoa powder evenly over the top. Cover the tiramisu with plastic wrap and chill for at least 4 hours, or overnight. Slice and serve.

Blistered Tomatoes with Goat Cheese and a Cranberry Ginger Spritz

You'll love how easy this appetizer is to make, and what amazing flavors it returns. Simply roast cherry tomatoes with garlic, olive oil, and herbs, then spread over a fresh goat and cream cheese layer. The baked tomatoes will melt the cheese becoming the perfect dip for serving with crackers, crusty bread, or fresh vegetables. PLUS, enjoy this fabulous appetizer with a festive cranberry ginger spritz mocktail or cocktail!

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Blistered Tomatoes with Goat Cheese and a Cranberry Ginger Spritz
Serves 4-6

Appetizer Ingredients:

24 ounces of cherry tomatoes
1/4 cup olive oil
2 cloves garlic, smashed
1/2 teaspoon coarse sea salt
1/4 teaspoon freshly cracked black pepper
1 (16 oz) log fresh goat cheese
8 ounces cream cheese
1/4 cup half-and-half
Fresh basil, chiffonade cut for garnish

Cranberry Ginger Spritz Ingredients:

3 ounces ginger beer
2 ounces cranberry juice
1 ounce fresh orange juice
1 ounce fresh lime juice
2 ounces vodka (optional)
2 sprigs rosemary, for garnish

Directions for the Appetizer:

1. Preheat the oven to 425 F.

2. Wash the tomatoes, Keep tomatoes attached to the vine if they are sturdy. If the stems are small, remove them at this time. Place in a baking dish and drizzle with 1/4 cup of olive oil. Nestle the smashed garlic into the olive oil. Sprinkle with coarse sea salt.

3. Bake the tomatoes until blistered and hot, about 20-25 minutes.

4. Meanwhile, prepare the cheese base. In a food processor, blend together the goat cheese, cream cheese, and half-and-half until well-combined and smooth.

5. Spread the cheese mixture on a serving platter.

6. Once the tomatoes are cooked, remove any remaining stems if they are still intact. Spoon tomatoes. directly over the cheese mixture. The cheese base will melt into a delicious dip.

7. Garnish with a festive sprinkle of basil chiffonade.

8. Serve the dip with crackers, crusty bread, or fresh vegetables for dipping.

Directions for the Spritz:

9. In a cocktail shaker filled with ice, stir all of the ingredients together. Serve over ice with a rosemary sprig and an orange slice garnish. TIP: This is a great mocktail or cocktail to serve during the holiday season (the vodka is optional!)

Mini Pecan Pies

Pecan pie is an undeniably favorite fall dessert. These mini versions pack all of the rich, buttery, caramelized goodness into perfectly personal portions. With a flaky crust and a sweet, nutty filling, they're great for holiday gatherings, potlucks, or neighborhood gifting.

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Mini Pecan Pies
Makes 12 mini pies

Crust Ingredients:

2-1/2 cups all-purpose flour (plus, extra for dusting)
1 tablespoon sugar
1-1/2 teaspoons Kosher salt
1 cup unsalted butter (2 sticks), well-chilled, plus extra for greasing pan
4-6 tablespoons ice water, plus more if needed

Pecan Pie Filling Ingredients:

2 eggs
3/4 cup dark brown sugar, packed
1-1/4 cups light corn syrup
2 teaspoons vanilla extract
1/4 cup unsalted butter, melted
1-1/2 cups pecan halves, coarsely chopped, plus a 12 halves reserved for the tops of each mini pie.
Flake salt (such as Maldon) for sprinkling on the tops of the pies

Directions:

1. Prepare the crust. Place the flour, sugar, and salt in the bowl of a food processor. Pulse a few times to evenly distribute the ingredients.

2. Cut the butter into 1/2" cubes. Use a little of the flour mixture to keep the butter pieces from sticking together. Chill the cut butter cubes for 15 minutes.

3. Prepare the ice water by filling a small bowl with ice cubes and adding water. Stir until the water is well-chilled.

4. Place the butter cubes into the food processor with the flour mixture. Pulse 4-5 times to cut the butter into the flour. The flour-butter mixture will be coarse with some pea-sized pieces of butter remaining. (Resist the urge to keep pulsing.)

5. Add 2 tablespoons of the ice water by sprinkling on top of the flour and butter mixture. Pulse 2-3 times. Continue adding ice water by the tablespoon, pulsing after each addition until a rough dough is formed. Test the dough by pinching together --if it holds together, enough water has been added. If it crumbles, add another tablespoon of water.

6. Remove the dough from the food processor, and gather it into a rough ball. Flatten the dough ball and wrap it in plastic wrap. Chill for 1 hour, or overnight.

7. Once the dough has been chilled and it's time to make the pies, preheat the oven to 350 F.

8. Remove the pie crust from the refrigerator and roll it out onto a lightly floured surface. Use a 4" circle cookie cutter to cut out 12 circles.

9. Prepare a 12-cup small muffin tin by greasing each muffin cup with butter. Cut strips of parchment paper and secure them in each well to assist when removing the mini pies once baked. Press the cut pie dough circles into the prepped muffin tin. Chill in the refrigerator while preparing the filling.

10. Make the filling. In a large bowl, whisk the eggs, brown sugar, corn syrup, vanilla extract, and melted butter. Stir in the chopped pecans. Evenly distribute the mixture into the mini pie crusts. Top each one with a pecan half.

11. Bake the pies for roughly 35 minutes, or until the tops are browned and the centers have set up. Remove from the oven and cool slightly. Pull up on the parchment strips and allow the pies to pop out from the tin. Place on a cooling rack until cool enough to eat. Enjoy!

Apricot and Sausage Stuffing with Fresh Herbs

This flavorful stuffing combines the sweetness of apricots, the savoriness of sausage, and the brightness of fresh herbs to create a perfect side dish for the holidays or special occasions.

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Apricot and Sausage Stuffing with Fresh Herbs
Serves 8

Ingredients:

8-10 cups bread cubes (day-old or lightly toasted, from a 16 oz sourdough loaf or French bread loaf)
1 lb mild Italian sausage1 medium onion, finely chopped
4 celery stalks, diced
1/2 cup dried apricots, chopped
1/4 cup white wine1 tablespoon fresh thyme, finely chopped
1 tablespoon fresh sage, finely chopped1 tablespoon fresh rosemary, finely chopped
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
2 to 2-1/2 cups chicken broth
2 tablespoons butter, melted

Directions:

1. Preheat the oven to 350 F.

2. Spread the bread cubes on a baking sheet and toast lightly for 10-15 minutes, or until slightly golden, but not hard. Set aside to cool.

3. Heat a large skillet over medium heat. Fry the sausage, breaking it into small pieces. Cook until browned and fully cooked through. Remove the sausage crumbles with a slotted spoon and set aside.

4. In the same skillet, add the onion and celery. Cook until softened, about 5 minutes. Add the chopped apricots and cook for another 2 minutes to allow the flavors to blend.

5. Add the white wine and cook until it's evaporated.

6. In a large mixing bowl, combine the toasted bread cubes, cooked sausage, onion-celery-apricot mixture, thyme, sage, rosemary, black pepper, and salt. Toss gently to combine.

7. Gradually add the chicken broth, stirring lightly to moisten the bread cubes. Use just enough liquid to make the stuffing moist but not soggy.

8. Transfer the mixture to a greased 9x13 baking dish. Drizzle the melted butter evenly over the top.

9. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake, uncovered, for an additional 15–20 minutes, or until the top is golden and slightly crispy.

10. Serve warm and enjoy!

Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans

Looking for a side dish that balances sweet, spicy, and tangy flavors? These Maple Cayenne Sweet Potatoes are the answer! Cubed and roasted, the sweet potatoes are caramelized with rich maple syrup. A touch of cayenne adds some subtle heat, while the tart cranberries add a pop of brightness. Whether for the holidays or a cozy weeknight, this recipe is definitely on the “must make” list!

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Maple Cayenne Sweet Potatoes with Cranberries and Candied Pecans
Serves 4

Candied Pecans with Cranberries Ingredients:

1/2 cup dried cranberries
1 cup pecans
1/4 teaspoon Kosher salt
1 teaspoon vanilla extract
1/4 cup maple syrup
1/2 teaspoon ground cinnamon
2 tablespoons butter, melted

Sweet Potato Ingredients:

4-5 sweet potatoes, scrubbed, peeled, and cubed
3 tablespoons extra virgin olive oil
1/2 teaspoon Kosher salt
1/4 cup maple syrup
1/4 cup light brown sugar
1/4 teaspoon cayenne pepper

Directions:

1. In a small bowl, cover the dried cranberries with water to rehydrate. Set them aside to soak while prepping the other ingredients.

2. Preheat the oven to 350 F. In a medium bowl, toss the pecans in the salt, vanilla extract, maple syrup, cinnamon, and melted butter. Spread the mixture evenly over a parchment-lined baking sheet. Toast in the oven for 5-10 minutes until sticky and caramelized. Watch to ensure they do not burn. Remove the candied pecans from the oven and set aside.

3. Increase the oven temperature to 400 F. In a large bowl, toss the cubed sweet potatoes in the olive oil, salt, maple syrup, brown sugar, and cayenne pepper until evenly coated. Spread the potatoes on a baking sheet and roast for 35-40 minutes until the sweet potatoes are tender. Turn the sweet potatoes halfway through to ensure even roasting.

4. Drain the water from the cranberries. Use awooden spoon to gently fold the cranberries and pecans into the potatoes. Return the mixture to the oven and roast for another 5-8 minutes until the potatoes begin to brown at the edges and the pecans are toasty. Remove the baking sheet from the oven. Sprinkle with salt and pepper to taste, and serve warm.

Pumpkin Oatmeal Cookies with Vanilla Bean Icing

These pumpkin oatmeal cookies are perfect for enjoying on a crisp fall day, or at any holiday event. Malty rye flour pairs with the warm flavors of cinnamon, nutmeg, and clove for a unique twist on a pumpkin favorite. Drizzled with a sweet vanilla bean icing, keep this recipe handy when your next craving for autumn flavors appears!

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Pumpkin Oatmeal Cookies with Vanilla Bean Icing
Makes 24 cookies

Cookie Ingredients:

2 cups rye flour
1-1/2 cups old fashioned rolled oats
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon fresh nutmeg
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon clove
1/4 teaspoon allspice
1/2 teaspoon Kosher salt
2/3 cup pumpkin puree
1 cup unsalted butter, softened
1 cup dark brown sugar
1/2 cup granulated sugar
2 egg yolks, room temperature
1/3 cup maple syrup
1 teaspoon pure vanilla extract

Vanilla Bean Icing Ingredients:

1 cup confectioners' sugar, sifted
1 tablespoon whole milk
1 teaspoon vanilla bean paste

Directions:

1. Line 2 cookie sheets with parchment paper and set aside.

2. In a large mixing bowl, add the rye flour, rolled oats, baking soda, baking powder, nutmeg, cinnamon, ginger, clove, allspice, and salt. Mix until combined.

3. In a small bowl, place the pumpkin puree and press with a paper towel to soak up any excess liquid. Discard the paper towel.

4. In a stand mixer with the paddle attachment, beat the butter, brown sugar, and sugar on high speed for 3-5 minutes. Add the pumpkin puree, egg yolks, maple syrup, and vanilla extract and continue to mix until combined. Scrape down the sides and bottom of the bowl with a flexible spatula as needed.

5. On low speed, slowly add the dry ingredients to the wet mixture. Mix until just combined.

6. Scoop the dough into roughly 2" balls and place, evenly spaced, on the cookie sheets. Place the cookie sheets in the freezer for roughly 10 minutes to chill.

7. While the cookie dough is chilling, preheat the oven to 350°F. Once ready to bake, bake for 10-12 minutes, or until the edges are a light golden brown. Cool the cookies on the cookie sheets for 2-5 minutes, then transfer to a cooling rack.

8. While the cookies cool, makethe icing. In a medium bowl, whisk together the confectioner’s sugar, 1 tablespoon whole milk, and vanilla bean paste until a thick icing has formed. (If needed, very gradually and incrementally add additional whole milk, 1/4 teaspoon at a time until the icing can be drizzled while still holding its shape.) Drizzle onto the cooled cookies. Wait for the icing to harden before serving or stacking. ENJOY!

Tip: Store cooled cookies in an airtight container at room temperature for up to 7 days, or in the freezer for up to 3 months.

Roasted Carrots with Lemon-Mint Yogurt Sauce

Bright, flavorful, and wonderfully simple, this recipe for roasted carrots showcases just how a few fresh ingredients can create something truly special. The natural sweetness of the caramelized carrots pairs beautifully with the tangy, herbaceous yogurt sauce. The crunch of toasted almonds adds a satisfying texture to every bite. Perfect as a side dish or as a light appetizer!

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Roasted Carrots with Lemon-Mint Yogurt Sauce
Serves 4-6 as a side dish

Carrot Ingredients:

12 rainbow carrots
1 small shallot, minced
3 tablespoons olive oil
1 teaspoon Kosher salt
1/2 teaspoon ground pepper
1/2 teaspoon coriander
1/4 teaspoon cinnamon
1/4 cup sliced almonds
1/2 teaspoon cumin seeds

Lemon-Mint Yogurt Sauce Ingredients:

1 cup Greek yogurt
1/2 tablespoon Za'atar
2 tablespoons fresh lemon juice (about 1 large lemon)
2 cloves garlic, minced
1/2 teaspoon Kosher salt
10-15 leaves fresh mint, minced; some reserved for garnishing

Directions:

1. Preheat the oven to 425 F.

2. Wash, trim, and peel the carrots leaving 1/2" of the stems intact. Mince the shallot.

3. Spread the carrots and shallot on a rimmed sheet pan and drizzle with the olive oil. Sprinkle with the salt, pepper, coriander, and cinnamon. Use tongsto move the carrots around in the oil and seasonings until coated.

4. Roast the carrots in the preheated oven for 15-25 minutes, turning them half way through the roasting time. The carrots are ready when they are fork tender and beginning to brown.

5. While the carrots roast, combine the Greek yogurt, Za'atar, lemon juice, minced garlic, salt, and fresh mint in a small bowl and whisk until evenly incorporated.

6. In a small sauté pan, toast the almonds and cumin seeds until slightly browned and nicely fragrant. Be careful not to burn the almonds.

7. Spread the yogurt sauce on a serving tray and layer on the roasted carrots. Top the carrots with the toasted almonds, cumin and reserved minced mint. Add additional salt and pepper to taste. Enjoy immediately.

Roasted Brussels Sprouts with Red Onions Dried Cherries and Chili Aioli

Crispy edges, tender perfection! These Brussels sprouts prepared in an air fryer (or oven) are crunchy on the outside, tender on the inside, and bursting with flavor. You’ll find this unique vegetable to be the perfect quick and delicious side dish for any meal! Try them tonight -- thank us later!

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Roasted Brussels Sprouts with Red Onions Dried Cherries and Chili Aioli
Serves 2 - 4

Brussels Sprouts Ingredients:

1 lb Brussels sprouts, trimmed and halved
1/2 small red onion, thinly sliced
2 tablespoons olive oil
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
1/2 cup dried cherries
1 teaspoon fresh lemon juice, before serving
Flake salt, for serving

Chili Aioli Ingredients:

1/2 cup mayonnaise
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper
1 tablespoon fresh lemon juice
1 small garlic clove, finely grated
Salt to taste

Directions:

1. Preheat the air fryer to 400 F, or the oven to 400 F.

2. Wash, halve, and trim the Brussels sprouts. Toss the Brussels sprouts and sliced red onion with olive oil, salt, pepper, and smoked paprika.

3. Air fry for 13 - 15 minutes, shaking halfway through, until crispy and golden brown. If roasting in the oven, roast for 12-15 minutes, stirring a few times as needed. Roast until crisp tender, or to your preference.

4. Add the dried cherries for the last 2 minutes of air frying or roasting. Toss to combine.

5. While the Brussels sprouts roast, make the aioli. Mix all of the aioli ingredients in a small bowl. Adjust the seasonings, to taste.

6. Once the Brussels sprouts are cooked to your to your preference, squeeze a little more lemon juice and a pinch of flake salt on top before serving.

7. Serve the chili aioli on the side as a dip for the crispy Brussels sprouts.

Homemade Gnocchi with Pumpkin Sage Sauce

Pillowy-soft gnocchi and a creamy pumpkin sauce create the ultimate comfort dish for cozy, autumn evenings. Great for gatherings or a quiet dinner at home, this dish is a celebration of fall flavors, and is surprisingly easy to make from scratch. Each bite is a reminder of how simple ingredients can come together to make something truly special.

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Homemade Gnocchi with Pumpkin Sage Sauce
Serves 4

Homemade Gnocchi Ingredients:

1 lb Yukon gold potatoes (about 2 small potatoes)
1 egg yolk, beaten
1/2 cup ricotta cheese, drained
1/2 teaspoon Kosher salt
1-1/4 cups 00 (double zero) flour, plus more for working surfaces
Semolina flour for dusting

Pumpkin Sage Sauce Ingredients:

4 tablespoons butter
20 sage leaves
3 tablespoons olive oil
4 cloves garlic, sliced
1 small shallot, diced
1 tablespoon sherry
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne
1/8 teaspoon ground nutmeg
1 cup pumpkin puree
1/3 cup chicken stock
1 tablespoon tomato paste
1/4 cup half-n-half
2 tablespoons pepitas
1/2 cup Parmesan cheese, finely grated

Directions:

1. Make the gnocchi. Prep a sheet pan by dusting it with semolina flour; set aside. Boil the potatoes, skin on, until tender, about 20-25 minutes. Use a fork to ensure that the potatoes are soft and tender. Cool the potatoes, then peel off their skins. Discard the skin and cut the peeled potatoes into smaller pieces. Press the potatoes through a potato ricer into a large bowl. Let the potatoes cool for a few minutes. They should be warm, but not hot when mixing; this will help the ingredients bind together.

2. In the center of the pressed potatoes, create a small well. Add the egg yolk, ricotta cheese, and salt. Sprinkle some of the flour on top, then gently mix with a fork to combine the ingredients. Continue to slowly incorporate the rest of the flour into the potato mixture until the dough is fairly smooth and pliable.

3. Using your hands, gather the dough and form it into a ball. Do not knead the dough. If the dough is sticking to your fingers, sprinkle with a little extra flour. Cover and let the dough rest for about 10-15 minutes.

4. After the dough has rested, place it on a work surface that has been dusted with semolina flour. Cut the dough into 4 equal pieces using a dough cutter. Roll the 4 pieces into roughly 20" long ropes. Cut each rope into individual pieces, about 3/4" in length. Sprinkle with a little more flour to prevent the pieces from sticking together. Let them rest for another 10-15 minutes.

5. With a gnocchi board, form the gnocchi. Holding the board at an angle, use your thumb to gently roll each piece against the board to create ridges on one side and a small well on the reverse side. Repeat this rolling process for all of the remaining pieces. Place the gnocchi on the prepped sheet pan and set aside.

6. Prepare the crispy sage leaves. In a large skillet, melt the butter. Sizzle the sage leaves in the butter until just crisp, being careful not to burn the sage nor the butter. Remove the sage leaves with tongs and let them drain on a paper towel-lined plate.

7. Make the pumpkin sage sauce. In the same skillet, add the olive oil and heat over medium heat. Cook the garlic and shallot until soft and fragrant, about 2-4 minutes. Deglaze the pan with the sherry and cook for another 2-4 minutes, or until the alcohol cooks away. Add the salt, pepper, cayenne, and nutmeg, and cook for another minute. Add the pumpkin puree, chicken stock, and tomato paste. Heat until it reaches a simmer. Stir in the half-n-half. Keep the sauce on low heat while boiling the gnocchi.

8. Bring a large pot of water to a boil. Salt the water and cook gnocchi in batches for 30 sec - 1 minute. The gnocchi are ready when they float to the top of the water. Use a slotted spoon and transfer the gnocchi directly into the sauce. Repeat with all of the gnocchi and toss to cover the gnocchi in the pumpkin sauce.

9. Garnish with the crispy sage leaves, pepitas, and a generous handful of finely grated Parmesan cheese. Serve hot.

Autumn Harvest Bowls with Squash and Greens

Embrace fresh fall flavors with our autumn harvest bowls! Vibrant and nourishing, they celebrate the season's bounty. This recipe features roasted butternut squash, protein-packed chickpeas, and nutrient-rich kale, all drizzled with a zesty lemon garlic tahini dressing. These wholesome bowls are packed with naturally healthy ingredients that will warm your soul and fuel your body!

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Autumn Harvest Bowls with Squash and Greens
Serves 2 - 4

Bowl Ingredients:

1 butternut squash,peeled and cut in 1/2” cubes
1/2 red onion, sliced
1 zucchini, cubed
1/2 head cauliflower, cut into florets
2 tablespoons olive oil, plus more for drizzling
1 can (15.5 oz) chickpeas, rinsed, drained, and patted dry
4 leaves of kale
2 cups chicken broth
1 cup quinoa
1/3 cup dried cranberries
1/3 cup slivered almonds
6 oz white cheddar cheese, cubed

Lemon-Tahini Dressing Ingredients:

5 tablespoons olive oil
3 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon cayenne
1/4 teaspoon turmeric
2 cloves garlic, minced

Directions:

1. Preheat the oven to 400 F. On a rimmed and parchment-lined baking sheet, spread out the prepped butternut squash and drizzle with a little olive oil and a sprinkle of salt and pepper. On another rimmed and parchment-lined baking sheet, spread out the red onion, zucchini, and cauliflower in separate sections. Drizzle with a little olive oil and a sprinkle of salt and pepper. Roast for 35-40 minutes or until ingredients are nicely roasted and the sweet butternut squash is fork tender. Set aside.

2. In a medium sauté pan over medium-high heat, add the olive oil and the chickpeas and sauté, stirring occasionally until chickpeas are browned, roughly 8-10 minutes. Remove from heat.

3. Meanwhile, in a medium pot with a lid, bring the chicken stock to a boil. Add the quinoa, stir, cover, and turn the temperature down to low. Check at the 15 minute mark to see if the grains are tender, or if more liquid is needed to finish the cooking. When tender and ready, you'll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, and a telltale sign of doneness.

4. Prepare the lemon-tahini dressing by whisking all of the dressing ingredients together.

5. Wash the kale and remove tough stems and leaf ribs. Tear or chop the leaves into bite-sized pieces. Massage the pieces vigorously with a bit of olive oil and a sprinkle of Kosher salt until they turn dark green and tender.

6. Once all of the items are prepared, arrange the ingredients in individual serving bowls. Top with the cranberries, almonds, and cheese. Drizzle with the dressing and season with additional salt and pepper to taste. Enjoy!

Soft Pretzels with Beer Cheese Dip

Try our homemade soft pretzels and tangy, slightly spicy, beer cheese dip at one of your upcoming fall festivities! Pretzel dough is shaped into its classic form, then boiled before being baked to golden perfection. You’ll enjoy the salty crust and pillowy center. Our easy dipping cheese is assembled in a snap so you can get on with what matters most -- enjoying and celebrating the season!

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Soft Pretzels with Beer Cheese Dip
Makes 6 large pretzels

Pretzel Ingredients:

3 cups bread flour, plus more for dusting
1 tablespoon Kosher salt
4 tablespoons butter, softened
1 tablespoon sugar
1 cup warm water (about 110 F)
1 pkg active dry yeast
Oil for coating the bowl
2.5 quarts water (10 cups)
8 tablespoons baking soda
1 egg, beaten
Coarse salt

Beer Cheese Dip Ingredients:

4 tablespoons unsalted butter
1 clove garlic, minced
4 tablespoons all-purpose flour
1 cup whipping cream
1/2 cup lager beer
1-1/2 teaspoons Worcestershire sauce
1/2 teaspoon mustard powder
1/8 teaspoon cayenne pepper
1/4 teaspoon smoked paprika
1/4 teaspoon salt
4 oz sharp cheddar cheese, grated (1-1/2 cups)
1/2 cup Gruyère cheese, grated
2 tablespoons chives, finely minced

Directions:

1. In the bowl of a stand mixer, outfitted with the paddle attachment, stir together the flour and salt on low speed.

2. Cut the butter into small pieces. In a small bowl combine thebutter pieces and the sugar. Pour the warm water (about 110 F) over the butter and sugar and sprinkle the yeast on top. Allow to set until the yeast blooms.

3. Pour the yeast mixture into the flour mixture with thestand mixer running on its lowest setting. Beat until well-combined. Shift to the dough hook and knead the dough for about 3-4 minutes on low speed.

4. Transfer the dough to a lightly oiled bowl. Cover and allow to rise until doubled about 1 to 1.5 hours. Punch down and knead the dough into a ball. Return to the oiled bowl, cover with plastic wrap and place in the refrigerator for 1 hour, or up to 24 hours.

5. Preheat the oven to 425 F.

6. Turn the dough onto a lightly flour dusted surface and form a ball.Cut the dough ball into 6 equal parts with a dough cutter. Roll each piece into a long rope about 1/2 inch in diameter. Create a U shape, with the opening facing away from you. Overlap one side over the other, twist, then fold just below the twist and connect the ends to the bottom of the U. Repeat to make 6 pretzels.

7. Using a large pot, measure 2.5 quarts of water and 8 tablespoons baking soda. Bring to a rolling boil. Gently lower each pretzel into the boiling water. Boil the pretzels in batches without overcrowding the pot. Using a large slotted spoon is helpful. As the pretzels rise to the surface of the water (which they will do quickly – in about 30 seconds), remove them with a slotted spoon and place them on a parchment paper-lined baking sheet. Repeat the process until all the pretzels have been boiled. Brush the top of each pretzel with an egg wash. Immediately sprinkle with coarse salt while still wet.

8. Immediately bake the pretzels in a pre-heated oven for 15-18 minutes, watching closely. The pretzels will turn a nice golden brown. Cool on a cooling rack. Enjoy while still warm, or store in an airtight container, once cooled, for up to 24 hours.

9. In a small saucepan over low heat, melt the butter. Once melted, add the minced garlic and cook for 2-3 minutes. Create a roux by gradually whisking in the flour until all is incorporated.

10. Reduce the heat to low and add the cream, beer, and Worcestershire sauce. Continue to stir. Whisk in the spices. Slowly add the cheeses and stir until melted and the sauce becomes smooth. Taste and add additional salt or spices, if desired. Garnish with chives. Enjoy immediately.

Apple Caramel Crêpes

These apple caramel crêpes combine the delicate elegance of French crêpes with the warm, spiced flavors of a classic apple pie. Thin, buttery crêpes are filled with a luscious mixture of cinnamon-spiced apples caramelized to perfection, then finished with a drizzle of caramel sauce and/or a dollop of vanilla ice cream. Delicious!

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Apple Caramel Crêpes
Makes about 12 crêpes

Crêpes Ingredients:
3 eggs
1-1/2 cups whole milk
1/4 teaspoons salt
1-1/2 tablespoons sugar
4 tablespoons butter, melted
2 teaspoons vanilla extract
1-1/2 cups flour
oil or butter for coating pan’s surface

For the Apple Filling:
4-5 medium apples (such as Honeycrisp), peeled, cored, and diced
2 tablespoons butter
1/4 cup brown sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon lemon juice

Caramel Sauce Ingredients:
1/2 cup sugar
1 tablespoon water
3/4 cup heavy cream

Optional for Serving:
vanilla ice cream, powdered sugar, or caramel sauce for topping

Directions:

1. Prepare the crêpe batter: In a food processor or blender, mix the eggs, milk, salt, and sugar together. Blend thoroughly. Add the melted butter and vanilla and blend again. Add the flour to the mixture and mix until just combined; do not over mix. The batter should be the consistency of heavy cream.

2. Pour the batter into a large, quart glass jar and cover. Let the batter rest in the refrigerator for 2 hrs, or for even more time -- up to 1 day.

3. Prep the apples by washing, peeling, coring, and dicing.

4. Cook the apple filling. In a medium sauce pan, melt the butter over medium heat. Add the diced apple, brown sugar, cinnamon, nutmeg, and lemon juice. Stir to coat evenly and cook for about 6 to 8 minutes or until the apples are soft and caramelized. Remove from the heat, and reserve until the crêpes are prepared.

5. Make the caramel sauce. Mix the sugar and water together in a saucepan and heat over medium heat until the mixture begins to bubble and melt. Once it starts to brown, stir gently until it forms a nice amber color. Stir until the sugar is dissolved. Drizzle in the heavy cream whilecontinuing to stir. Mix well to fully incorporate the cream and cook for another few minutes. Remove from the heat and let the sauce cool slightly while making the crêpes.

6. When ready to make the crêpes, heat a crêpe pan or nonstick skillet over medium heat. Swipe the cooking surface with a bit of butter. Pour 1/3 cup batter (more or less depending on the skillet and desired size of the crêpes) on to the hot skillet and immediately swirl the batter to coat the surface. The batter will quickly set and the top will become dry looking with little bubbles forming. Once you're able to loosen the edges of the crêpe and check the bottom for a golden brownness, about 1-2 minutes, flip the crêpe and cook the other side for another 30 seconds to 1 minute. Remove the finished crêpe and place on a waiting dinner plate.

7. Assemble the crêpes. Spoon some apple filing onto each crêpe. Fold the crêpe in half, and then in half again to form a fan shape.

8. Garnish with caramel sauce, and a scoop of vanilla ice cream.